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Inexpensive Plant-Based Ingredients That Won’t Go Bad

yesterday 06:00 Meatless Monday 

Inexpensive Plant-Based Ingredients That Won’t Go BadEvery food item will eventually go bad, but there are many food staples that offer a terrific value, can be prepared in big batches, and have an incredibly long shelf-life. Some of these ingredients can serve as the centerpiece of a meal, like potatoes, beans, and pasta, while others act as supporting actors, providing quick bursts of flavor to ordinary dishes. Best of all, many of these foods are completely plant-based and rich in many of the essential vitamins and minerals necessary for a healthy body. Our list of plant-based ingredients all have a shelf life of over two months (when stored properly) and are relatively inexpensive. But most importantly, these pantry staples give you the opportunity to get in the kitchen and experiment with flavors and ingredients that you may have overlooked in the past. And Meatless Mondays are always a great opportunity to start a new healthy ritual. Beans Often sold for less than a dollar a can, beans are the ultimate plant-based protein. With so many different types to choose from -- kidney, black, pinto, cannellini, pigeon peas, butter beans -- the recipe possibilities are endless. Make a stew, vegetable chili , bean salad, or these black bean meatless balls with zucchini noodles . Diced Tomatoes (canned) Take a simple stew, stir-fry, or sauce to the next level with a can of diced tomatoes. At only a buck a can, diced tomatoes will become your new secret weapon in the kitchen. Try adding them to this boldly-seasoned spicy chickpea ragout. Frozen Fruits and Vegetables Toss them into a blender, soup pot or sauté pan to add some nutrients and heft to your mid-week meals. When stored properly, frozen fruits and vegetables will last years (but please dont make them wait that long). Some frozen vegetables -- spinach, collards, broccoli rabe -- should be thawed and drained before cooking, while others like broccoli, peas, and peppers can be thrown into a hot pan as-is and easily transformed into a garlic-ginger fried rice. Granola A bag of granola wont run you much more than $4.00, depending on the brand, but it will impart an invaluable crunch to yogurt and oatmeal. Many manufacturers sell granola with a shelf life of up to six months, but it should be good to eat it even past that point (although it might not retain its full crunch). Lentils (dry) At $1.50 per pound, a bag of dried lentils is one of the best bargains in the grocery store. Besides an almost indefinite shelf life, the lentil contains a laundry-list of essential minerals like iron, folate, and manganese, is packed with protein, and is a great source of fiber. If youve never before cooked with dried lentils, start with a simple stew or this easy French lentil salad with cherry tomatoes. Onions When stored in the refrigerator, onions can last for up to two months (sometimes longer). Theyre pretty cheap, too, costing only around $1.00 – $1.50 per pound. Sear on the stove top for a smoky, charred flavor or cook them low-and-slow to unlock their natural, caramel-like sweetness and sprinkle them over this sweet potato caramelized onion stew. Oatmeal Think of oatmeal as a blank canvas. Costing less than a quarter per serving, let your imagination run wild when it comes to cooking breakfast. Mix in everything from peanut butter, jam, nuts, seeds, or even savory spices. Dried oatmeal can last longer than a year when properly stored. Use oatmeal in this vanilla almond milk oatmeal or try using it to make dessert, like this apple cranberry oatmeal bread. Pasta Costing only $1.00 per box, your pantry should be loaded with pasta, but we recommend going beyond the standard semolina/­­durum wheat flour varieties and experiment with pastas made from whole grains, vegetables, lentils, and chickpeas. Try some unique flavor combinations to keep things interesting, like this recipe for green tea pesto pasta . Peanut Butter Whether you like it creamy or crunchy, peanut is the ideal pantry staple . A serving of peanut butter is packed with protein and healthy fats, both of which will keep you feeling nice and satiated. Peanut butter has a shelf life of more than a year (unopened), and many brands of sell for less than $2.00 a jar. Polenta (corn meal) Polenta is made by mixing cornmeal (dried, ground corn) with either water or milk. Inexpensive and versatile, polenta can serve as the foundation of any number of meals, pairing especially well with tomato sauce, like in this recipe for Italian white beans with kale and polenta.  Potatoes These starchy staples dont last forever, but when stored in a cool dark space they can last for between 2 - 3 months. At around .50 cents per pound, the potato is an excellent source of fiber, nutrients, and calories; they can add creaminess to soups or serve as a vessel for a delicious stuffed potatoes primavera . Rice Whether its white, brown, or wild, rice costs less than a quarter per serving. Rice can serve as an accompanying carbohydrate or act as the main meal. For a new take on everyones favorite grain, try this vegetarian biryani or meatless brown rice jambalaya . Salsa Jarred salsa is an excellent (and convenient) alternative to fresh varieties. Add a tablespoon to anything bean burritos and taco bowls to spicy puttanesca pasta and gallo pinto ; mash some together with a ripe avocado and youve got a quick-and-easy guacamole. Soy Sauce Drizzle soy sauce into your stir fry, salad, sautéed vegetable, or tomato sauce for a boost of salty umami flavor. You can also use it liberally in this yummy Asian noodle bowl with spicy almond sauce . Soy sauce can cost as little as $2.00 a bottle and can last nearly two years after opening when stored in the refrigerator. Sweet Potatoes The sweet potato is natures candy; slice it down the middle and heat in the microwave for five minutes and out comes tasting reminiscent of a sugary soufflé. If you want to try making a dish that requires a little more technique, cook up this spicy and aromatic sweet potato chana or a coconut milk sweet potato white bean soup . Vegetable Broth/­­ Bouillon A box of vegetable broth is a staple of any kitchen, but you can expand your soup selection by adding some chickn bouillon cubes to your pantry. Add some beans, frozen vegetables, and seasonings and you have a clean and simple dinner for around $1.00 per serving, or add some flour, nut-milk, and noodles for a creamy vegetable noodle soup . Curious about what other plant-based ingredients you should be storing in your pantry? Check out our list of 20 Essential Meatless Monday Ingredients . The post Inexpensive Plant-Based Ingredients That Won’t Go Bad appeared first on Meatless Monday.

Quarantine Quesadillas and Stay-At-Home Menu Plan

March 28 2020 Robin Robertson's Global Vegan Kitchen 

Quarantine Quesadillas and Stay-At-Home Menu Plan I hope you’re prepared for cooking during quarantine.  I know I am.  But I owe my preparedness in the path of hurricanes for many years.  Hurricane preparedness was so much a part of our lives, that we actually wrote a book about it!  And now, that the same kind of preparedness is helpful during these strange days of self-isolation. Even though we’re allowed to venture out for groceries, I prefer to keep my interactions with the outside world to a minimum.  That’s why we made one trip to the store last week and shopped for enough food to last a month. The canned and dried beans and pasta was the easy part. I also stocked the freezer with an extra supply of frozen spinach, collards, broccoli, and other green veggies because I knew the fresh, more delicate produce would be the first things we needed to use up. I then loaded up the fridge with plant milk, tofu, and lots of fresh produce. I planned menus that used the most delicate product first, so now, over a week since shopping, we’re nearly out of fresh greens — I have enough lettuce for about three more salads. But we still have a lot of other hardy veggies like cabbage, carrots, celery, winter squash, and of course, white and sweet potatoes.  I bought a lot of fruit that I’m keeping refrigerated to last longer, pulling out only what we’ll use in a day each morning. Here is a list of what I plan to cook in the weeks ahead using what I have on hand: Stay-at-home Menu Plan - Chili Mac & salad - Tacos - Pizza & salad - Hakka noodle stir-fry - Lentil soup - Stuffed kabocha squash - Shepherds Pie - Ramen bowls - Vegetable fried rice - Tofu tetrazzini with green beans - Saag with tofu and basmati rice - Enchiladas - Pasta Fagiole - Tofu scramble - 15-bean soup - Seitan Pot Roast with Cabbage, Carrots & Potatoes - Artichoke Mac UnCheese - Three bean pasta salad - Veggie Dogs w/­­sauerkraut - Chickpea salad wraps - Singapore mei fun - Hoppin John If you have a copy of my book Cook the Pantry or Vegan Unplugged, you’ll find lots of useful tips and recipes using pantry ingredients.  I’ll be sharing some of those recipes in the weeks ahead.  For now, I’ll leave you with the recipe from Cook the Pantry for Spinach and White Bean Quesadillas or as they are now known, Quarantine Quesadillas.  Stay safe! Spinach and White Bean Quesadillas aka “Quarantine Quesadillas” Frozen spinach and canned white beans combine with garlic and spices to make a delectable filling for these hearty quesadillas.  No cheese needed.  Serve with your favorite salsa. - 1 tablespoon olive oil (or 2 tablespoons water to water-saute) - 2 or 3 garlic cloves, pressed or minced - 10 ounces frozen chopped spinach, thawed and squeezed dry - Salt and ground black pepper - 1 (15.5-ounce) can white beans, drained and rinsed - 1 tablespoon lemon juice - 1/­­2 teaspoon ground coriander - 1/­­2 teaspoon ground cumin - Large flour tortillas Heat the oil in a saucepan over medium heat.  Add the garlic and cook until fragrant, 30 seconds.  Add the spinach and season with salt and pepper to taste.  Add the beans, lemon juice, coriander, and cumin.  Cook, stirring, until the spinach is cooked and the flavors are blended, about 5 minutes.  Mash the beans well while cooking. Set aside. Place a large tortillas on a flat work surface. Spread a thin layer of the spinach mixture evenly over half of the tortilla. Fold the remaining half of the tortilla over the half with the filling and press gently to enclose and spread the filling close to the edges. Heat a large nonstick skillet over medium heat. Place the quesadilla in the hot skillet.  Flatten with a spatula and cook until lightly browned on the bottom, about 3 minutes. Flip the quesadillas and cook until the other side is golden brown.  Cut into wedges. Repeat with more tortillas and filling as desired. Serve hot with salsa. This recipe is from Cook the Pantry by Robin Robertson (C) 2015, published by Vegan Heritage Press. Photo by Annie Oliverio. The post Quarantine Quesadillas and Stay-At-Home Menu Plan appeared first on Robin Robertson.

Plant-Based Pantry Meals We’ve Been Cooking, Pt. 1

March 25 2020 Golubka Kitchen 

Plant-Based Pantry Meals We’ve Been Cooking, Pt. 1 I’ve been posting regular pantry cooking stories on our Instagram, and I thought I’d have those recipes live here in written form as well. We’ve been minimizing our grocery shopping as much as possible, mostly depending on pantry staples and some longer lasting produce for our meals. This is not your regular, well-photographed post since all the photos are just quick cellphone snapshots I took at dinner time, but hopefully you won’t mind. The recipes are also very off-the-cuff and based on what we had in the pantry, so please feel free to adjust them according to what you have on hand. That’s really what these dishes are all about! The theme here is canned tomatoes, since they are pantry royalty and can bring big flavor to all kinds of dishes, with very little effort. There are two tomato-based stews, a lush tomato pasta, a tempeh sausage recipe, and a little banana bread treat at the end. I hope to do more of these posts very soon as I continue exploring this theme. Let us know if you have any requests or need help with any particular ingredient/­­dish, etc. Sending big love as always. Few things are as easy and satisfying as a simple marinara pasta, which can be easily made with canned tomatoes. The extra garlic and extra cooking time makes this version especially lush. You can watch me make it here. Lush Marinara Pasta   Print Serves: 3-4 Ingredients olive oil 1 yellow onion - diced sea salt 5 cloves of garlic - thinly sliced 1 28 oz can whole peeled tomatoes - crushed up with your hands pinch of red pepper flakes - to taste a few sprigs of fresh basil, plus more for garnish 2 teaspoons sugar (only if needed) about 10 oz pasta of choice Instructions Heat a medium pot over medium heat. Add a generous pour of olive oil. Add the onion and a pinch of salt and saute for about 7 minutes, until translucent. Add the garlic and saute for another 30 seconds or until fragrant. Add the tomatoes, red pepper flakes, basil sprigs, and more salt if your tomatoes are unsalted. Bring the mixture to a gentle simmer and simmer, stirring frequently, for 45 minutes to 1 hour, until the sauce is thickened and glossy. Taste for salt and adjust if needed. If your sauce tastes too acidic, add the sugar. Transfer about half or more of the sauce to a separate container to use later, leaving the rest in the pot. Meanwhile, boil a pot of water and cook pasta according to the instructions on the package. Save about 1 cup of the starchy pasta water. Drain your pasta and add it to the pot with the reserved sauce. Start mixing, adding small splashes of the starchy pasta water, until the sauce is well-incorporated and sticking to the pasta. Garnish with more basil and enjoy. Notes You can use leftover pasta sauce in any of the dishes in this post that call for tomatoes. 3.5.3226   Pappa al Pomodoro is a Tuscan bread and tomato soup, and it’s the coziest thing ever, plus a great way to use up stale bread. We filled this one out with white beans and kale for a more one-stop meal. You can watch me make it here. Pappa al Pomodoro with White Beans and Kale   Print Serves: 2-3 Ingredients 4 thick slices of crusty bread, preferably stale 2-3 slices of garlic olive oil ½ large yellow onion - diced sea salt ½-1 teaspoon dried marjoram or oregano (optional) pinch of red pepper flakes - to taste 14.5 oz can diced fire-roasted tomatoes 1½ teaspoon coconut sugar 1 15 oz can or 1½ cups cooked white beans vegetable broth 2 large handfuls of kale - chopped Instructions If your bread isnt stale, toast it. Generously rub each piece of bread with the garlic on both sides. Slice or break the bread up into smaller pieces. Mince any left-over garlic. Heat a large pot over medium heat and add a pour of olive oil. Add the onion and a pinch of salt, and saute for about 7 minutes, until translucent. Add the garlic, marjoram/­­oregano, if using, and red pepper flakes, and stir around for another 30 seconds. Add the tomatoes, coconut sugar, white beans, more salt to taste, and enough vegetable broth to achieve a chunky stew consistency. Bring to a simmer. Once simmering, stir in the kale. Let simmer with the lid askew for about 15 minutes. Taste for salt and spice and adjust if needed. Distribute the garlicky bread between bowls. Pour the stew over. Garnish with a drizzle of olive oil and/­­or any herbs of choice. Notes You can use any kind of canned tomatoes or even tomato sauce for this recipe, just adjust the salt and cooking times accordingly. 3.5.3226   This is not a traditional Chana Masala by any means, but it uses a similar principle of chickpeas stewed with tomatoes and spices. I think that roasted cauliflower goes really well with this dish, and the (super easy!) chutney brings a much-needed pop of green. You can watch me make this dish here. Chana Masala with Roasted Cauliflower and Cilantro Chutney   Print Serves: 2-3 Ingredients for the chana masala 1 head cauliflower - cut into florets avocado oil or other oil of choice sea salt black pepper 1 yellow onion - diced 1-inch piece of ginger - grated or minced 4 cloves of garlic - grater or minced 1 teaspoon curry powder, or to taste 1½ 15 oz cans or about 2¼ cups cooked chickpeas 1-1½ cups tomato sauce or other canned tomatoes purified water juice from ½ lemon for the cilantro chutney 1 bunch cilantro with stems - roughly chopped 1 serrano pepper - seeded if you prefer less spice 1 teaspoon coconut sugar sea salt juice from ½ lemon Instructions to make the chana masala Preheat the oven to 400° F (200° C). Prepare a lined baking tray. Place the cauliflower on the tray, drizzle it with some oil and sprinkle with salt and pepper. Roast for 30 minutes, stirring halfway, or until the cauliflower is cooked through and caramelized in parts. Heat a pot over medium heat and add a pour of oil. Add the onion and a pinch of salt, and saute for about 7 minutes, until translucent. Add the ginger, garlic, curry powder, and some black pepper, and saute for 1 more minute, until fragrant. Add the chickpeas, stir to coat, and let the chickpeas toast in the spices for 3-5 minutes. Add the tomato sauce and enough water to thin everything out to a chunky stew consistency. Add more salt if needed (this will depend on whether your chickpeas and tomatoes were salted). Bring to a simmer and let simmer for about 15 minutes, or until the cauliflower is finished roasting. Taste for salt and pepper and adjust if needed. Turn off the heat and stir in the lemon juice. Serve with the roasted cauliflower and cilantro chutney (recipe follows). to make the cilantro chutney Combine the cilantro, serrano, sugar, salt to taste, and lemon juice in a high speed blender. Blend until smooth. You shouldnt need water, but add small splashes of water if your blender has a difficult time getting going. Notes If you made our freezer bouillon, you can use about 5-6 teaspoons of the fiery freezer bouillon in place of the onions, ginger, and garlic in this recipe. 3.5.3226   This is a riff on the Italian classic of sausage and peppers, except that the ‘sausage’ is made by cooking tempeh with all kinds of herbs and spices, which makes it incredibly flavorful. Feel very free to adjust the spices according to what you have on hand, you kind of can’t go wrong here! You can watch me make this dish here. Tempeh Sausage, Peppers, and Onions   Print Serves: 4-5 Ingredients avocado oil or other oil of choice 1 yellow onion - sliced sea salt 2 red and/­­or orange bell peppers - cored and sliced splash of beer (optional) 2 8 oz packages of tempeh - crumbled tamari - to taste maple syrup - to taste 2 cloves garlic - minced 1 tablespoon minced fresh sage (or use dried sage) 1 tablespoon tomato paste 1 teaspoon coconut sugar ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon smoked paprika ½ teaspoon dried thyme ¼ teaspoon chili powder pinch of red pepper flakes pinch of smoked salt (totally optional) Instructions Heat a large pan over medium heat and add a pour of oil. Add the onion and a pinch of salt and saute for 1-2 minutes to give the onions a head start. Add the peppers and another pinch of salt, and saute for about 5 minutes, until starting to soften. Add a splash of beer, if using, and let it cook off for 1-2 minutes. Turn the heat down to medium-low, cover the pan, and let the onions and peppers stew for 20 minutes, or until soft and melted. If your pan gets too dry, add a splash of water. Meanwhile, put the crumbled tempeh in a bowl and drizzle some tamari and maple syrup over it. Mix to coat and let sit. Gather all your spices for the tempeh sausage by measuring them out into one bowl: garlic, sage, tomato paste, coconut sugar, garlic powder, onion powder, smoked paprika, dried thyme, chili powder, red pepper flakes, and smoked salt, if using. Once the onions and peppers are done cooking, remove them from the pan and set aside for now. Add more oil to the pan. Add the tempeh and stir to coat it in the oil. Press the tempeh into the pan in one even layer and let brown undisturbed for about 3 minutes. Stir the tempeh, press it into the pan again, and keep cooking until mostly golden brown. Stir in the prepared spice mix and cook the tempeh for another 2-3 minutes, until fragrant. Taste for salt and spices and adjust if needed. Add the onions and peppers back in, stir to incorporate, and let everything warm through together. Enjoy the sausage as is or on sandwiches, over rice, etc. 3.5.3226   In our last post, I talked about my sourdough starter and how I’ve been experimenting with recipes that use up sourdough discard from feeding the starter. So far I’ve made cookies and this banana bread, which turned out delicious, but didn’t really taste like sourdough. It’s a great way to save some flour in any case, if you have a starter. You can watch me make it here. Vegan Sourdough Banana Bread   Print Adapted from The Baking Fairy - this is a great recipe to use if you dont have sourdough! Serves: 1 standard loaf Ingredients 5 very ripe bananas - peeled, divided ½ cup sourdough discard/­­starter ¼ cup refined coconut oil - melted or soft ¼ cup non-dairy milk 2 teaspoons vanilla extract ½ cup plus 1 tablespoon coconut sugar, plus more for sprinkling generous pinch of sea salt 1½ cups all purpose flour 1 teaspoon baking soda Instructions Preheat the oven to 350° F (175° C). Prepare an oiled and parchment-lined loaf pan. Mash 4 of the bananas in a large bowl. Add the sourdough discard, coconut oil, milk, and vanilla. Use a fork to mix until smooth. Add the sugar, salt, flour, and baking soda. Mix to just incorporate. Transfer the batter to the prepared loaf pan. Slice the remaining banana in half lengthwise and use it to decorate the top of the loaf. Sprinkle more coconut sugar over the banana and top of the loaf. Bake for 50 minutes. Cover with a piece of domed parchment paper and continue baking for another 10 minutes, or until golden on top and a toothpick inserted into the center comes out clean. Let cool for at least 20 minutes in the loaf pan, then transfer to a cooling rack and let cool for another 20 minutes. Slice and enjoy. 3.5.3226   Other pantry-friendly recipes we’re cooking this week: - Cozy Pantry Stew - Next Level Lemon Miso Potatoes - Fall-Apart Caramelized Cabbage The post Plant-Based Pantry Meals We’ve Been Cooking, Pt. 1 appeared first on Golubka Kitchen.

chegodilu recipe | chakodi recipe | chekodi or kadboli | andhra ring murukku

March 24 2020 hebbar's kitchen 

chegodilu recipe | chakodi recipe | chekodi or kadboli | andhra ring murukkuchegodilu recipe | chakodi recipe | chekodi or kadboli | andhra ring murukku with step by step photo and video recipe. south indian cuisine is known for it healthy and tasty recipes it has to offer. the most common recipes fall under the breakfast section mad with rice and lentil combination. however there are other recipe categories like snack and dessert made with rice and lentils. one such simple and easy andhra snack made with rice is chegodilu recipe. The post chegodilu recipe | chakodi recipe | chekodi or kadboli | andhra ring murukku appeared first on Hebbar's Kitchen.

Indonesian-Style Vegetable Stew with Rice Noodles

March 15 2020 VegKitchen 

Indonesian-Style Vegetable Stew with Rice Noodles Characteristic of certain Indonesian vegetable dishes are colorful vegetables (in this case, broccoli, carrots, cauliflower, and bell pepper), this stew is enveloped in a rich, spicy peanut sauce and embellished with rice noodles. This has so much going for it that you need only a simple salad to complete the meal. Serves: The post Indonesian-Style Vegetable Stew with Rice Noodles appeared first on VegKitchen.

Boosting Your Immune System with Plant-Forward Eating

March 10 2020 Meatless Monday 

Boosting Your Immune System with Plant-Forward EatingThe recent COVID-19 outbreak has caused concern across the world, and many people are taking measures to make sure they do not fall sick. Besides washing your hands and staying home if youre sick, theres a lot you can do from a nutrition standpoint to boost your immune system  – eat more vegetables and fruits, legumes and whole grains .  Vegetables and fruits especially, have nutrients and special natural compounds called phytochemicals that serve as antioxidants to neutralize damage to cells and fight nasty pathogens like COVID-19, the flu and the common cold. Will they prevent you from getting sick? Maybe not. But a healthy diet can help strengthen your immune system to help fight the virus and recover quickly. Below are some nutrients found in plant-based foods that are vital for a strong and robust immune system: Vitamin C An antioxidant that increases production of white blood cells, is key to fighting infections. Citrus fruits, papaya, dark green and yellow vegetables, red bell pepper, strawberries, tomatoes and watermelons are great sources of Vitamin C. Try this recipe.  Vitamin E An antioxidant that protects your cells from free radical damages, enhances the immune system to fight off bacteria and viruses. Foods high in vitamin E are sunflower seeds, nuts and green vegetables. Try this recipe. Vitamin A Functions mainly by keeping the skin, vision, and tissues of the mouth, stomach, intestine, and respiratory system healthy. Its anti-inflammatory properties enhance the immune system. Good sources of vitamin A are sweet potatoes, spinach, pumpkins, carrots, peppers, cantaloupes. Try this recipe. Zinc An important mineral that helps in wound healing, functions in the development of immune cells, which is needed for the immune system to work properly. Food sources of zinc are legumes, whole grains, nuts and seeds. Try this recipe.  Dietary protein Plays a major role in the bodys immune response. They activate cells that help fight off infections in the body. Good plant sources of dietary protein are: legumes, beans, peas, soy, and nuts. Try this recipe.    Overall, if pondering about which vegetable or fruit to eat, think of colors – purple, blue, red, yellow and orange, because it usually means they are packed with antioxidants that are great for your health and immune system.     Resources: 1. Zinc in Human Health: Effect of Zinc on Immune Cells. https:/­­/­­www.ncbi.nlm.nih.gov/­­pmc/­­articles/­­PMC2277319/­­ . Accessed March 5, 2020 2. Health Professional Fact Sheet. NIH, Office of Dietary Supplement. https:/­­/­­ods.od.nih.gov/­­factsheets/­­VitaminA-HealthProfessional/­­ . Accessed March 5, 2020 3. Li P, Yin YL, Li D, Kim SW, Wu G. Amino Acid and Immune Function. Br J  Nutr, 2007 Aug:98(2):237-52.  4. Protect your Health with Immune-Boosting Nutrition. https:/­­/­­www.eatright.org/­­health/­­wellness/­­preventing-illness/­­protect-your-health-with-immune-boosting-nutrition . Accessed March 5, 2020 The post Boosting Your Immune System with Plant-Forward Eating appeared first on Meatless Monday.

Gallo Pinto

March 9 2020 Meatless Monday 

Gallo pinto is a traditional rice and beans dish native to Costa Rica and Nicaragua. Although definitely meatless, the name translates to “spotted rooster” and is thought to reflect the speckled appearance of the dish. Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox! Serves 3-4 - 3 cups cooked rice - 2 cups cooked black beans - 2 tablespoons coconut oil or grape seed oil - 1 onion, finely chopped - 1 red pepper, finely chopped - 2/­­3 cup corn kernels (fresh or frozen) - 2 cloves of garlic, minced - 1 teaspoon ground cumin - 1 teaspoon ground coriander -  1/­­2 teaspoon ground ginger - 1 tablespoon vegetarian Worcestershire Sauce - 1 tablespoon soy sauce - 1 tablespoon Costa Rican Lizano sauce or salsa - several grinds salt and pepper Serve with (optional): - fresh cilantro - 1 egg per person, sunny-side up - corn tortillas, 1-2 per person Heat oil in large skillet over medium heat. Add onion and sauté until softened and translucent. Add pepper, sauté 1-2 minutes. Add corn and garlic. Add spices and sauces and mix thoroughly. Stir in rice and beans until mixture is heated through and well combined. Add salt and pepper to taste. In a separate skillet, fry one egg per person. Serve warm topped with an egg, and garnished with plenty of cilantro and additional sauces to taste. The post Gallo Pinto appeared first on Meatless Monday.

nuchinunde recipe | steamed lentil dumplings | dal dumplings | nucchina unde

March 4 2020 hebbar's kitchen 

nuchinunde recipe | steamed lentil dumplings | dal dumplings | nucchina undenuchinunde recipe | steamed lentil dumplings | dal dumplings | nucchina unde with step by step photo and video recipe. karnataka cuisine is known for its healthy, less oil and steamed savory breakfast recipes it has to offer. these are typically filled with carbohydrates as it is generally made with rice and lentil. but there are some steamed dumplings which is purely lentil based and nuchinunde recipe or steamed lentil dumplings is one such recipe. The post nuchinunde recipe | steamed lentil dumplings | dal dumplings | nucchina unde appeared first on Hebbar's Kitchen.

Pile on the Protein with These 10 Plant-Based Foods

March 1 2020 Meatless Monday 

Pile on the Protein with These 10 Plant-Based FoodsFats and carbohydrates have faced their fair share of scrutiny over the decades, but protein has managed to coast through years of fad diets and conflicting-nutritional recommendations unscathed. Protein is essential for healthy body functions, responsible for growing and repairing muscle tissue, aiding in digestion and energy production, and helping bolster your immune system. With a lengthy list of benefits, its no surprise that getting enough protein is a dietary priority. Thankfully, theres an abundance of this crucial macronutrient in a variety of plant-based foods and ingredients. This Monday, kick-start a healthy week with delicious high-protein, plant-based foods.   Almonds A handful of almonds is a satiating snack that will keep a grumbling tummy at bay, but the tree nut is also a good source of protein. A quarter cup of almonds contains 6 grams of protein and plenty of fiber. Eat them on their own or incorporate them into your own custom snack mix . Black Beans Easy to prepare, cheap to buy, versatile, and nutritionally dense, the black bean is the ultimate pantry staple for people looking to incorporate more plant-based protein into their diet. Cooked black beans contain 8 grams of protein per half cup. Purchase them canned, or, if ambitious, dried, and transform them into plant-based burgers, taco fillings , soups, or meat balls . Chickpeas Cooked chickpeas are the main ingredient in hummus and boast nearly 15 grams of protein per cup. And remember, when using canned chickpeas, save the liquid -- also known as aquafaba -- for a terrific, plant-based egg white replacement. Edamame Popular in Japan and other areas of East Asia, edamame is as close you can get to a perfect food : One cup of cooked edamame contains 8 grams of fiber, 17 grams of protein, and is only 189 calories. Farro One of the lesser known ancient grains, farro needs to be on your radar . A quarter cup of uncooked farro contains 6 grams of protein. Its toothsome texture adds a pleasant chew to grain bowls and salads. Kidney Beans These hefty beans are dense, nourishing, and nutrient-packed. One cup of cooked kidney beans contains roughly 13 grams of protein (as well as 13 grams of fiber). Lentils With tons of fiber and almost no saturated fat, look to use lentils as the foundation of multiple meals throughout the week. A cup of cooked lentils contains 18 grams of protein and more than half your recommended daily value of fiber. Peanuts A staple of almost every pantry, the peanut (and peanut butter) is a tremendous source of plant-based protein and health fats. With nearly 10 grams of protein per quarter cup, the peanut is a great snack to take to the office or incorporated into this sweet and spicy Sweet Potato Peanut Stew.   Quinoa The trendiest of grains (well, its technically a seed), quinoa is a splendid source of protein that can serve as the foundation of any meatless meal . A cup of cooked quinoa boasts around 8 grams of protein. Tofu There are imitators and then there are originators. Tofu -- made from soy beans -- is sold in a variety of textures and forms, but no matter the type, youre guaranteed to get a solid dose of plant-based protein, with a half-cup offering around 10 grams. Our recipe for Jamaican Jerk Tofu (the most popular recipe on our website) will make you a lifelong tofu loyalist.   Click here for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation. The post Pile on the Protein with These 10 Plant-Based Foods appeared first on Meatless Monday.

pulihora recipe | chintapandu pulihora | how to make andhra style tamarind rice

February 19 2020 hebbar's kitchen 

pulihora recipe | chintapandu pulihora | how to make andhra style tamarind ricepulihora recipe | chintapandu pulihora | how to make andhra style tamarind rice with step by step photo and video recipe. tamarind rice is a known south indian staple food which is hugely popular across indian states. each state in south india has its own variation of preparing it, with different set of spices used in it and a different local name. one such easy and simple variation is pulihora recipe from the famous andhra cuisine. The post pulihora recipe | chintapandu pulihora | how to make andhra style tamarind rice appeared first on Hebbar's Kitchen.

Pithla (Besan Curry)

February 9 2020 Manjula's kitchen 

Pithla (Besan Curry) (adsbygoogle = window.adsbygoogle || []).push({}); Print Pithla (Besan Curry) Pithla is a variation of Kadhi. Kadhi is made in many ways. In North India, Kadhi is made like a thick soup with pakoras dumplings. Another popular variation is Gujarati Kadhi, which is sweet and sour and made watery with a soup-like consistency. When first time I had gujrati Kadhi, I thought it was yogurt hot and spicy drink, and enjoyed very much, still my perception has not changed. Pithla, however, is thick in consistency. Sometimes I call this is Besan Ki Sabji. This is a quick and easy recipe to make. Pithla is made with few ingredients. It's also gluten-free and vegan. Traditionally Pithla is served garnished with hot ghee (clarified butter). Pithla is a complete and satisfying meal. I always thought that Pithla was a dish from the state of Bihar. Whenever we visited our grandparents in Bihar, we would make sure to enjoy this dish. However, I've heard from friends that Pithla is also a popular dish from the state of Maharashtra. Regardless of where this dish originates from, it is one of my favorites! My mom was from Bihar and my dad was from North India. We always lived in North India. My mom's cooking was a mix of traditional Bihari and North Indian food. For me, North Indian cooking tends to be more spicy while Bihari dishes are more simple. My mom tried to adopt elements from both Bihar and North India in her dishes. Her unique blending of the foods from these very different parts of India kept her and my dad both happy. I have fond memories of enjoying Pithla. Even today, when I visit my sisters in India, they will make sure they make the dishes we used to enjoy with our mom. Of course, Pithla was one of many dishes we enjoyed! We would gather around for lunch and reminisce about our old memories while enjoying delicious Pithla served with rice. It truly is comfort food at its best! This recipe will serve 2. Course Main Course Cuisine Indian Keyword Besan Kadhi, Bihari Kadhi, Cooking Video, Curry Recipe, Gatte Ke Kadhi, Gluten Free, Gujrati Kadhi, Homemade, Jain Food, Maharashtrian Dish, Main Dish, Mandir Food, No Garlic, No Onion, Panjabi Kadhi, Quick And Easy, Satvik Food, Swaminarayan, vegan, Veshno Cooking Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes Servings 2 people Ingredients1 cup besan Bengal gram flour 2 Tbsp oil 1 tsp cumin jeera 1/­­2 tsp mustard seeds rai 1/­­8 tsp asafetida hing 1/­­2 tsp turmeric haldi 1/­­2 tsp red chili powder 1 tsp salt 1 1/­­2 tsp mango powder aam choor 2 Tbsp cilantro finely chopped, hara dhania 4 cup water For Garnishing2 Tbsp ghee clarified butter, this is optional 1/­­4 tap red chili powder InstructionsIn a bowl add the 1-1/­­2 cups of water slowly to besan to make a smooth batter (batter should be consistency of pancake batter or dosa batter). Open the heat on medium high, oil should be moderately hot, when you add the cumin seeds to oil seeds should crack right of way. Add cumin seeds, mustard seeds, asafetida, turmeric, and chili powder to oil, stir and turn off the heat. Add the besan batter and open the heat to medium heat. Keep whipping the batter and batter will start thickening. Add salt and keep adding the water slowly and keep mixing about 2-1/­­2 cups of water. After Pithla comes to boil besan will start splattering. Reduce the heat to low, cover the pan and let it simmer for about 5 to 8 minutes. Pithla will become thick, add chopped cilantro and mango powder mix and let it cook for 2 more minutes. Pithla should be quite thick in consistency thats why sometimes I will call Pithla Besa ki Sabji. Pithla is served hot before serving, traditionally Pithla is served garnished with hot ghee (clarified butter). And sprinkle of red chili powder. If you are vegan skip ghee, clarified butter. NotesServing suggestions: Serve Pithla with Rice, Roti, Kurkuri Bhindi. The post Pithla (Besan Curry) appeared first on Manjula's Kitchen.

soya fried rice recipe | soya chunks fried rice | meal maker fried rice

February 5 2020 hebbar's kitchen 

soya fried rice recipe | soya chunks fried rice | meal maker fried ricesoya fried rice recipe | soya chunks fried rice | meal maker fried rice with step by step photo and video recipe. fried rice recipe is one of the most popular rice items in india, if not in most of the countries. it is generally made with choice of vegetables and meat with a long grain rice. yet there are many variations to it, with some additional toppings in it and soya fried rice recipe is one such popular variation. The post soya fried rice recipe | soya chunks fried rice | meal maker fried rice appeared first on Hebbar's Kitchen.

Eat Your Way to a Reduced Risk of Heart Disease

February 3 2020 Meatless Monday 

Eat Your Way to a Reduced Risk of Heart DiseaseHeart disease (also referred to as cardiovascular disease) is a term that covers an array of health conditions affecting the heart such as coronary artery disease, heart rhythm problems (arrhythmias), and congenital heart defects. Heart disease is the leading cause of death in the United States for both men and women, with half of all Americans (47%) qualifying for at least one of the three key risk factors (high blood pressure, high cholesterol, smoking cigarettes). For more information about the relationship between diet and heart disease, check out our Meatless Monday heart-health guide . The good news is that you can manage two of these risk factors -- high blood pressure and high cholesterol --by making a few simple adjustments to your daily diet, without missing out on flavor. In honor of American Heart Month, weve put together a list of tips to help you eat your way to a reduced risk of heart disease. Eat More Fruits and Vegetables Fruits and vegetables contain the nutrients your body needs to function properly and ward off disease. Many fruits and vegetables, regardless of how theyre prepared (sans the deep fryer), are low in calories and contain vitamins, minerals, and fiber that help prevent heart disease. Focus on the Right Fats The American Heart Association emphasizes the importance of eating the right type of fats and oils. Saturated fats from animal products, trans fats, and hydrogenated vegetable oils should be replaced with healthy fats like olive oil and canola oil. Go with Whole Grains Whole grains provide the body with fiber and other nutrients that regulate blood pressure and promote heart health. Improve your diet by swapping out white rice, bread, and pasta for brown rice and whole-wheat varieties of your favorite carbohydrates. Maintain a Healthy Weight Excess weight and a large waist size have been found to raise the risk of developing heart disease. Reaching a healthy weight doesnt require an extreme diet, but rather a commitment to weekly exercise and an eating plan rooted in fruits, vegetables, legumes, and other minimally processed foods. Limit Consumption of Red and Processed Meats Processed meats contain high amounts of additives, chemicals, and sodium. These foods, which include deli meats, hot dogs, sausages, and bacon, should only be consumed in moderation. Think Mediterranean Studies show that a Mediterranean-style diet which includes a balanced proportion of fruits, vegetables, legumes, healthy oils, and monosaturated and polyunsaturated fats, reduced incidences of major cardiovascular disease. Avoid Too Much Sugar and Processed Carbohydrates Foods of minimum nutritional value like sugar-sweetened carbonated soft drinks, white breads, pastas, and other heavily processed carbohydrates are major sources of excess calories and can lead to weight gain and insulin resistance. Control Portion Size Moderation is key to any healthy diet. Reducing serving sizes grants you the flexibility to eat a wider variety of foods you enjoy. For more information on meat reduction and heart health: Reduce your risk of heart disease by starting healthy habits on Monday Check out the Meatless Monday Recipe Gallery for healthy, tasty recipes Join the community and share photos of your own plant-based creations by using the hashtag #MeatlessMonday and tag @MeatlessMonday. The post Eat Your Way to a Reduced Risk of Heart Disease appeared first on Meatless Monday.

Top 10 Healthy Vegan Restaurants in LA

January 29 2020 Happy Cow veggie blog 

January’s nearing an end – with all of the indulgent food over the holidays and into the New Year, you may be seeking some lighter fare. Luckily, the HappyCow app is here to help! Haven’t tried it before? Let’s have a mini-tutorial with one of the world’s most vegan-friendly cities: Los Angeles. Keep reading for a run-down of the top healthy vegan restaurants in LA.  Firstly, if you’re a regular HappyCow user and you don’t have the HappyCow app… what are you waiting for? (Visit this link to learn more about the download.) Second, using the app is easy. Simply open it up, select “Vegan”, “Vegetarian”, or “Veg-Options”, and then click on “Filters”. From here, you can search for a business by name, scan your radius, or sort options by distance, rating, alphabetical, price, or most reviewed. There are even options such as who has outdoor seating, who needs reservations, wheelchair accessibility, who accepts credit cards, and who has WiFi. Among selecting various cuisines and searching for store types (bakeries, hotels, food truck, etc.) you can scroll down to “Categories”. As you can see above, for this search we’ve selected gluten-free, organic, juice bar, macrobiotic, raw food, and salad bar. […] The post Top 10 Healthy Vegan Restaurants in LA appeared first on HappyCow.

shahi pulao recipe | shahi veg pulao | hyderabadi veg pulav recipe

March 23 2020 hebbar's kitchen 

shahi pulao recipe | shahi veg pulao | hyderabadi veg pulav recipeshahi pulao recipe | shahi veg pulao | hyderabadi veg pulav recipe with step by step photo and video recipe. pulao or rice based recipes are one of the important staple food for many indian households. the plain rice is typically consumed with lentil based curry or any gravy based curry, but the pulao recipe is typically served as one pot meal without any sides. one such simple and easy pulav recipe is shahi pulao recipe known for its rich and mild spicy taste. The post shahi pulao recipe | shahi veg pulao | hyderabadi veg pulav recipe appeared first on Hebbar's Kitchen.

Granola Candy Bars

March 12 2020 My New Roots 

Granola Candy Bars When I was a kid, I always wanted to go to other peoples houses for playdates. Not because I didnt like my own home. Because of the snacks. ?? Although my childhood diet included a fair amount of donuts and microwaved hot dogs, my mother had very distinct ideas of what was okay to eat on the regular, and what was not. Honey Nut Cheerios, okay. Lucky Charms, not okay. Granola bars, sure. Granola bars covered in chocolate, nope. My friends pantries were stocked with these things, also known as Kudos, which are somehow legally sanctioned to be labelled granola bars and marketed as a healthy snack, but definitely wouldnt pass my moms test by a long shot. So, I had to get creative to have access to said saccharine granola bar slathered with oozy, sweetened peanut butter, covered in a thick coating of milk chocolate. My teeth hurt just thinking about them now, but holy heck were they transcendent to my seven-year-old self. I would put up with all kinds of games I didnt want to play, cartoons I didnt want to watch, even annoying little sisters, just to have access to the cupboard of Kudos bars after school. My version of this recipe came from a craving, as they often do. Maybe I was longing for a little nostalgia, or a connection to a simpler time when my only goal for the day was ingesting as much sugar as possible without my parents knowing. Good times, haha! Anyway, I have successfully re-created Kudos bars, with massively improved ingredients and adult upgrades. My version is naturally sweetened (duh), uses dark chocolate instead of milk chocolate, and I swapped out the peanut butter for hazelnut butter, because it is just way more delicious! I added figs to the granola bars, since they pair so well hazelnuts. And last but not least, I included a healthy amount of salt for balance. Under-salted desserts make me want to light my hair on fire. Altogether, these Granola Candy Bars are serious craving-crushers. Crunchy, crispy, creamy, oozy, sweet and salty, totally rich and mouth-wateringly delicious. Im almost through my second batch and already planning my next one. I feel like a stockpile of these in the fridge would get me through just about anything, even ??the fifth, mind-numbing round of Candyland with my son, who bless his heart, just wants to eat sugar as badly as I did. Candyland is as close as he gets.    Chocolate and Energy ?For those of you following along on Instagram you know that each month in 2020 has a theme, and March is Energy. I thought it would be appropriate to talk about chocolate and how it affects us on an energetic level. A lot of people think that chocolate contains caffeine, and it does have a little bit, but caffeine is not in fact the most stimulating compound that cacao contains. Its something else called theobromine. ?? Theobromine is an alkaloid that gives chocolate its distinctive bitterness. The darker the chocolate, the more bitter, and the more theobromine it contains. Theobromine and caffeine are almost identical at a molecular level, which makes them behave in similar, energizing ways. The difference is that theobromine has one less methyl group (one carbon with three hydrogen attached), which makes it a less powerful stimulant, since it does not cross the blood-brain barrier as easily as caffeine does. Translation: theobromine offers a more relaxed, longer-lasting energy than caffeine, instead of the classic spike-and-crash. Both compounds act on our central nervous system, but only caffeine can make us feel anxious and jittery. Bonus: theobromine is also non-addictive (although I cannot help you if you get addicted to these Granola Candy Bars ?A 1 1/­­2 ounce /­­ 43g serving of dark chocolate (70% cacao solids) will give you about 115mg of theobromine and 20mg of caffeine. By comparison, an 8 ounce /­­ 250ml cup of coffee contains about 95mg of caffeine and no theobromine. The maximum recommended daily intake for caffeine is around 400mg, while theobromine (thankfully) is higher at around 1000mg a day. ??We need to keep in mind however, that most chocolate contains sugar or other sweeteners and additives that are very stimulating. It is no wonder then, that for sensitive individuals, the theobromine in cacao combined with sugar and a little caffeine can give us a serious blast of energy and make chocolate feel like more than a cup of coffee! Be mindful of your chocolate intake during the later hours of the day, especially if you struggle to fall or stay asleep at night. ???  Lets get to the recipe! I use honey to sweeten the granola bars, and to help bind all the ingredients together, but a good, vegan alternative could be date paste. Just make sure it has a high viscosity (like, real sticky). ??This recipe is gluten-free, just make sure you buy gluten-free oats if you are sensitive.?? Hazelnuts may be hard to find and depending on where you are, can be expensive. If youre looking for an alternative, almonds or cashews would be the best! The almonds may need more time in the oven, up to 25 minutes, but keep a good eye on them, as they can burn quickly. ?? Of course you dont have to make your own hazelnut butter for this recipe, but I highly highly recommend that you do. Its really easy and a step that will fit into making the granola bars anyway. Just add 2 extra cups /­­ 270g of hazelnuts to the baking sheets and roast as you would with the other ingredients. Blend hazelnuts in a food processor, scraping down the sides every so often, and eventually, youll have hazelnut butter. It can take up to ten minutes, so be patient. Add a splash of olive oil to get it going, if absolutely necessary. This will make about 1 cup /­­ 250ml, which is exactly what you need for the recipe. Youre welcome! ?????         Print recipe     Fig and Hazelnut Granola Candy Bars Ingredients: ? 1 1/­­2 cups /­­ 150g rolled oats ?1 cup /­­ 135g raw hazelnuts (plus two more cups if making your own hazelnut butter, see headnote) ?2 Tbsp. coconut oil (I recommend flavour-neutral) ? 1/­­3 cup /­­ 80ml thick honey (creamed or white)? 1/­­3 cup /­­ 80ml tahini? 1 tsp. pure vanilla extract ?1/­­3 cup /­­ 60g chopped un-sulfured dried figs? 1 cup /­­ 20g puffed brown rice cereal? 1/­­4 tsp. flaky sea salt, plus more for garnish? 1 cup /­­ 250ml hazelnut butter ? 1 Tbsp. pure maple syrup? 1/­­2 tsp. fine sea salt? 200g dark chocolate (80% or higher), have more on-hand for drizzle and just in case! ?????   Directions: ? 1. Preheat the oven to 325°F /­­ 170°C. Place the oats and hazelnuts on a rimmed baking sheet, trying to keep them as separate as possible, and bake stirring once or twice, until the oats are golden and smell toasty, 12 to 15 minutes. Remove from the oven, let cool, and roughly chop the hazelnuts. ? 2. In a small saucepan, melt the coconut oil over low heat. Add the honey, tahini, and vanilla; whisk thoroughly until fully combined. ? 3. Roughly chop the dried figs and set aside.  4. In a large bowl, combine the cooled oats and chopped hazelnuts with the figs, puffed cereal, and salt. Pour the wet ingredients over the dry and stir quickly to mix.? 5. Line an 8×8 brownie pan with plastic wrap or parchment paper. Spoon the mixture in and using slightly damp hands, press it firmly into the pan, especially around the edges and corners. ? 6. Combine the hazelnut butter with the 1/­­2 teaspoon fine salt and maple syrup - it should transform from runny, into a more solid paste. Spread over the top of the granola bars. Set in the freezer to firm up for at least 4 hours. 7. When the bars are ready to coat in chocolate, remove them from the freezer and cut the base into 12 even pieces. 8. Set a double boiler up on the stove, over a low simmer. Chop the chocolate into chunks. Melt in a double-boiler over medium heat. Dip each piece in melted chocolate, then place on a piece of parchment to cool and set. Drizzle remaining chocolate over the top, then sprinkle with a little more flaky salt. Once cool, enjoy! Store bars in the fridge for up to one month, or the freezer for 6 months. I know that this recipe will land with the child inside you, who is just trying to convince her parents that the chocolate-covered granola bars are healthy. Because at least now, well, they actually are. All love and happy treat-making, Sarah B Show me your treats on Instagram: #mnrgranolacandybars   *   *   *   *   *   * Okay, one more thing before I go, just because I’m pretty stoked about it…I have a show! It’s called The Substitute Baker, and it’s going to be on Food Network Canada’s digital platform. The series premiers March 25th on Facebook Watch, so you can see it no matter where in the world you are! I’ll be dropping more details about it on Instagram and Facebook, so please stay tuned there. Thank you to everyone who has sent a supportive comment or email – it means so much to me, and this opportunity was possible because of YOU. So thank you!  The post Granola Candy Bars appeared first on My New Roots.

In Case of Quarantine: Cook the Pantry

March 10 2020 Robin Robertson's Global Vegan Kitchen 

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

Popcorn Broccoli

March 8 2020 Golubka Kitchen 

Popcorn Broccoli Maybe I’m crazy, but I think that anyone would love broccoli if they tried it this way. Plain roasted broccoli has always kind of tasted like popcorn to me, and then I started adding nutritional yeast and spices to amp up the popcorn effect. I can easily eat a whole bowl of this stuff in one sitting and often make it as a snack. This broccoli also works well as a side to pretty much any meal – we love having it with rice and baked tofu or tempeh. Wondering what to do with all the leftover broccoli stems? I recently made a creamy broccoli stem soup and it turned out delicious – you can watch me make it step by step on our IG here. Also, try this broccoli stem tartare and these latkes. Happy Women’s Day and wishing you a great rest of the weekend :) Popcorn Broccoli   Print Serves: 4 as a side Ingredients 1½ lbs broccoli florets - from about 7-9 small heads of broccoli 1 tablespoon nutritional yeast 1 teaspoon garlic powder 1 teaspoon onion powder (optional) ½ teaspoon dried thyme (optional) ¼ teaspoon smoked paprika (optional) pinch of red pepper flakes (optional) sea salt freshly ground black pepper 2-3 tablespoons avocado oil or olive oil Instructions Preheat oven to 400° F (200° C). Prepare a lined baking sheet. Put the broccoli florets on the sheet. In a small bowl, combine the nutritional yeast, garlic powder, onion powder, thyme, smoked paprika, and pepper flakes, if using. Add salt and pepper to taste. Whisk in the olive oil until smooth. Pour the spice and oil mixture over the broccoli and massage it in with your hands, making sure to coat the florets well. Alternatively, you can sprinkle all the spices right on the broccoli and drizzle the oil over top, then massage everything in. Roast the broccoli for 25-30 minutes, stirring halfway, until the florets are cooked through and charred in parts. This popcorn broccoli is best enjoyed right away. Notes If your broccoli has leaves, roast them as well, they will crisp up like kale chips. 3.5.3226 The post Popcorn Broccoli appeared first on Golubka Kitchen.

Aloo Matar – Easy Pea & Potato Curry (Vegan)

March 1 2020 Vegan Richa 

Aloo Matar – Easy Pea & Potato Curry (Vegan)This easy Indian Aloo Matar – Pea & Potato Curry is done in 30 minutes, requires only a few basic ingredients and is such a simple and quick plant-based weeknight meal. Gluten-free, dairy-free, soy-free. Oil-free option included. Jump to Recipe Coming at you with a delicious Indian weeknight recipe that comes together quickly and needs very basic ingredients most of which you probably already have at home! One of those recipes that I can always make, even when I dont know what else to make because the fridge is almost empty! Aloo Matar! Bonus, it’s my mom’s recipe so obviously it’s the best and tested until perfect! What is Aloo Matar? Aloo translates to potato and matar to peas – potatoes and peas, that’s what we’re cooking today. But in the most delicious manner! This is a simple vegetarian Indian dish originating in the Punjab region of India. It is made of potatoes and peas in a spicy thick onion tomato gravy. The dish is made throughout the country in a few different versions. While some Aloo Matar recipes use a creamy coconut base, others simmer the potatoes in a tomato sauce. We are cooking the tomato version which is a bit lighter and lower in calories. Potatoes are used in tons of Indian recipes. Often they are paired with other vegetables like cauliflower in aloo gobi or spinach or beans! I love cooking with potatoes as they are a.) available all year long, b) cheap, c) delicious and oh so comforting. Right in the end, I listed you all my favorite Indian potato recipes. This recipe has just potatoes, green peas, onion, garlic, ginger, green chili, tomatoes, and a few basic Indian spices. A very simple and beginner-friendly recipe that you just cannot go wrong with. Its lightly spiced, so absolutely doable even for kids and/­­or sensitive tummies. Ingredients needed for making this Indian Pea & Potato Curry: - Peas: You can use fresh or frozen peas. Make sure not to overcook them or they will lose their pretty color. - Potatoes: Make sure to cut them into even-sized cubes so that they are all cooked at the same time. If you chop them too small, they will get mushy and might dissolve in the curry. As a short-cut, or if you have leftovers to use up, you could add boiled potatoes. Obviously, this takes off some of the cooking time. - Ground Spices: Cumin, coriander, turmeric, cayenne pepper, garam masala. Flavor central! - The holy trinity of ginger, onion, and garlic is added to the toasted spices to form the base of the gravy. - Fresh green chilie adds a bit of heat, but don’t worry – this dish is not spicy. Thai green chili pepper or Serrano pepper works well here. However, if you don’t tolerate any spice, leave it out. - Fresh tomato puree is added for color, body, and texture. I make it from scratch pureeing two fresh tomatoes. You could use canned diced tomatoes and puree them or  half the amount of canned tomato puree as it is more concentrated. Tips and Substitutions for making Aloo Matar: - To make this recipe oil-free, skip the first step. Saute spices in broth or water. You could also use boiled potatoes instead of raw. - Keep in mind that, as this dish sits the gravy will get thicker as the potatoes tend to absorb some of the liquid. When reheating, you might have to add a splash of water or broth. - To make the gravy even more fragrant, sprinkle garam masala into the gravy towards the end. - I also like to sprinkle some dried fenugreek leaves on top for additional flavor. How to make the best Aloo Matar: Heat oil in a skillet over medium heat. Add potatoes and cook them for 3 to 5 mins, stirring occasionally. Meanwhile coarsely crush the seeds in a grinder or mortar and pestle and chop the onion, garlic, ginger, chili by knife or using a food processor. Transfer the potatoes to a bowl. Heat a tsp of oil over medium heat. Add the crushed seeds and cook for half a minute. Now, add in the onion, garlic, ginger, chilies and cook for 3 mins or until translucent. Mix in the ground spices and stir in the tomato puree. Let everything cook for 3-4 mins to thicken it some more. Add the potatoes, salt and water, and cover and cook for 15 mins. Check for seasoning (add salt, if needed) and add more water if it has gotten too thick. Add the peas and half the cilantro and cover and cook until potatoes are fork-tender. Garnish your vegan Aloo Matar with more chopped cilantro and crushed pepper flakes. What shall I serve with Aloo Matar? I like serving this potato and pea curry with plain Basmati rice or a bowl of fragrant seasoned rice like this turmeric lemon rice. However, this pea potato curry also pairs extremely well with roti or any vegan flatbread of choice. More delicious Indian potato curry recipes from the blog: - Instant Pot Saag Aloo (Sweet Potato and Chard) - Potato Eggplant Curry - Chickpea Sweet Potato Spinach Curry - Aloo Gobi -Baked    Mums Aloo Matar This easy Indian Aloo Matar Pea & Potato Curry is done in 30 minutes, requires only a few basic ingredients and is such a simple and quick plant-based weeknight meal. Gluten-free, dairy-free, soy-free. Oil-free version included.   - 2 tsp oil (divided) - 3 medium potatoes cubed small. - 1/­­2 tsp cumin seeds - 1 tsp coriander seeds - 1/­­4 cup chopped onion - 4 cloves of garlic (finely chopped) - 1 inch ginger (finely chopped) - 1/­­2 hot green chile (finely chopped) - 1/­­2 tsp turmeric - 1/­­3 to 1/­­2 tsp cayenne - 2 medium to large tomatoes (pureed) - 1/­­2 tsp salt - 1 cup water - 1/­­2 cup peas - 1/­­2 cup chopped cilantro (loosely packed divided) - optional additions: sprinkle garam masala towards the end (1/­­2 tsp dried fenugreek leaves) - Heat oil in a skillet over medium heat. Add potatoes and Cook for 3 to 5 mins, stirring occasionally. Meanwhile coarsely crush the seeds in a grinder or mortar and pestle and chop the onion, garlic, ginger, chili by knife or a food processor. -  Transfer potatoes to a bowl. Heat a tsp of oil over medium heat. Wait till it's get hot. Add the crushed seeds and cook for half a minute. - Add the onion, garlic, ginger chilie and cook for 3 mins or until translucent. - Add the ground spices and mix in. Add tomato puree and cook for 3-4 mins to thicken. - Add the potatoes, salt and water and cover and cook for 15 mins. - Check and add more water if needed. Add the peas and half the cilantro and cover and cook until potatoes are tender to preference. -  Taste and adjust salt and flavor. Garnish with more cilantro, pepper flakes. - To make this recipe oil-free, skip the first step. You could also use boiled potatoes instead of raw. - Keep in mind that, as this dish sits the gravy will get thicker as the potatoes tend to absorb some of the liquid. When reheating, you might have to add a splash of water or broth. - To make the gravy even more fragrant, sprinkle garam masala into the gravy towards the end. - I also like to sprinkle some dried fenugreek leaves on top. - The nutrition facts do not include rice or any sides.        The post Aloo Matar – Easy Pea & Potato Curry (Vegan) appeared first on Vegan Richa.

Sesame Ginger Cabbage with Tofu and Shiitake

February 23 2020 Golubka Kitchen 

Sesame Ginger Cabbage with Tofu and Shiitake Cabbage is a pretty underrated vegetable I think. It was a total staple growing up in Russia, making its appearance in everything from borscht to savory pies. I can’t say that I loved it back then, not unless it was framed by some kind of dough (like in pirozhki), but my whole view of cabbage has changed completely as an adult. I enjoy the fact that it’s super affordable and keeps in the fridge forever. I also love that it’s versatile and can be eaten both raw and cooked, and I think that we don’t cook it nearly enough. Cooked cabbage takes on a whole new life – it becomes sweet and silky soft, and gets the best caramelized bits when cooked long enough. This skillet with tofu and shiitake is a little tribute to the humble cabbage and all that it can do! It’s been on serious repeat in our kitchen lately. We quickly marinate tofu in a gingery sesame marinade and brown it in a pan, followed by leeks and shiitake. We then slowly sauté the cabbage and carrots until tender and caramelized, and flavor them with the remaining marinade. We serve the cabbage mixed with the leeks and mushrooms, studded with the golden tofu, and showered with toasted sesame seeds. This dish is surprisingly filling and can definitely be a main, but it can also make a nice side or a component of a multi-course meal. Have a great Sunday! Sesame Ginger Cabbage with Tofu and Shiitake   Print Serves: 4-6 Ingredients 2-inch piece ginger - grated 1 tablespoon plus 1 teaspoon tamari, plus more for the vegetables 1 tablespoon rice vinegar 2 teaspoons Sriracha or other hot sauce 1 teaspoon toasted sesame oil 1 teaspoon maple syrup juice of 1 lime 14 oz extra-firm tofu, pressed and cut in cubes or triangles 1 tablespoon plus 2 teaspoons avocado oil or refined coconut oil - divided 1 tablespoon plus 2 teaspoons toasted sesame oil - divided 1-2 leeks - white and light green parts only, sliced 8 oz shiitake mushrooms - stemmed and sliced 1 small head green cabbage - sliced thinly 1 medium carrot - julienned, cut into sticks or grated sea salt freshly ground black pepper toasted sesame seeds - for garnish green onions and/­­or cilantro - for garnish Instructions Combine the ginger, tamari, vinegar, Sriracha, sesame oil, maple syrup, and lime juice in a shallow dish or large bowl. Add the tofu and toss gently to coat. Leave to marinate while slicing the leeks, mushrooms, cabbage, and carrot. Warm 1 tablespoon of each avocado/­­coconut and sesame oil in a large pan over medium heat. Add the tofu, leaving the marinade behind in the dish. Fry the tofu for 5-6 minutes, flipping every minute or two, until browned on most sides. Remove the tofu from the pan and set aside in a bowl. Wipe the pan if needed. Add 1 teaspoon of each avocado/­­coconut and sesame oil to the pan, followed by the leeks and shiitake. Add a generous splash of tamari and sauté for 10-12 minutes, until the leeks are soft. Remove from the pan to the same bowl as the tofu and set aside. Add the remaining 1 teaspoon each avocado/­­coconut and sesame oil to the pan, followed by the cabbage and carrot. Add a couple pinches of salt and freshly ground black pepper, stir to coat. Sauté for about 5 minutes, until the cabbage wilts down by about ⅓-1/­­2 in volume. Add 1 tablespoon of purified water, cover the pan, and reduce the heat to a medium-low. Cook, stirring periodically, for 10-15 minutes or longer, until the cabbage is soft and caramelized in parts. Add the remaining marinade, increase the heat to a medium and sauté until its absorbed, a minute or so. Add the reserved tofu and vegetables/­­mushrooms to the cabbage, toss gently to combine and let everything warm back through. Taste for salt and add another splash of tamari if needed. Serve sprinkled with sesame seeds and sliced green onions/­­cilantro. 3.5.3226 The post Sesame Ginger Cabbage with Tofu and Shiitake appeared first on Golubka Kitchen.

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

February 17 2020 Meatless Monday 

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

shavige uppittu recipe | shavige bath recipe | shavige upma recipe

February 6 2020 hebbar's kitchen 

shavige uppittu recipe | shavige bath recipe | shavige upma recipeshavige uppittu recipe | shavige bath recipe | shavige upma recipe with step by step photo and video recipe. breakfast recipes are one of the most common recipes requested frequently from my readers. it has to be quick, tasty, at the same time provide all the required nutritional benefits. one such easy and simple breakfast recipe is shavige uppittu or shavige bath made with thin rice vermicelli noodles. The post shavige uppittu recipe | shavige bath recipe | shavige upma recipe appeared first on Hebbar's Kitchen.

langar dal recipe | amritsari dal | punjabi langar wali dal ki recipe

February 4 2020 hebbar's kitchen 

langar dal recipe | amritsari dal | punjabi langar wali dal ki recipelangar dal recipe | amritsari dal | punjabi langar wali dal ki recipe with step by step photo and video recipe. dal recipes are very common across india and is considered one of the staple food of india. it can be made with different types of lentils or combination of lentils to make thick sauce to be served with rice or flat bread. one such simple and easy dal recipe is the amritsari langar dal recipe known for its colur and flavour. The post langar dal recipe | amritsari dal | punjabi langar wali dal ki recipe appeared first on Hebbar's Kitchen.

aloo dum biryani recipe | dum aloo biriyani | potato dum biryani

January 31 2020 hebbar's kitchen 

aloo dum biryani recipe | dum aloo biriyani | potato dum biryanialoo dum biryani recipe | dum aloo biriyani | potato dum biryani with step by step photo and video recipe. biriyani recipe is known for its flavour and spice it has to offer in each bite. there are myriad variation to this spicy rice recipe which would differ based on region and demography. one such simple and easy flavoured dum biriyani recipe is aloo dum biryani recipe known for the fusion of 2 recipes. The post aloo dum biryani recipe | dum aloo biriyani | potato dum biryani appeared first on Hebbar's Kitchen.

white kurma recipe | white veg kurma saravana bhavana style

January 28 2020 hebbar's kitchen 

white kurma recipe | white veg kurma saravana bhavana stylewhite kurma recipe | white veg kurma | white kuruma with step by step photo and video recipe. south indian gravies or curries mainly circle around the usage of coconut or coconut cream. it is widely used to make both spicy and creamy sauce based curry. typically it is served with choice of layered parotta, but can also be served with choice of rice. one such easy and simple creamy curry is white kurma known for its flavour. The post white kurma recipe | white veg kurma saravana bhavana style appeared first on Hebbar's Kitchen.


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