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ricotta vegetarian recipes

Best Vegan Cheese Brands in the USA

03:25 Happy Cow veggie blog 

Most would agree that cheese is usually the biggest obstacle to going vegan. Ever considered why? Theres a reason behind our cravings: cheese contains fragments called casomorphins, a casein-derived morphine-like addictive compound! So yes, most of us have been addicted to cheese without knowing it! Luckily enough, breaking free from the habit is easier than ever with the variety of vegan cheese alternatives available these days. Here are five of the best vegan cheeses in the USA for you to get your hands on.  AGED CHEESE ALTERNATIVE1. Miyokos CreameryAged Sharp English Farmhouse Cashew Milk Cheese This vegan cheese is unbelievable! Hard & aged with sharp, complex, umami flavours, it can be enjoyed with crackers or melted into a sauce. Heavenly! Heres where you can buy it. MOZZARELLA ALTERNATIVE2. Daiya FoodsPlant-Based Mozzarella Shreds These perfectly melty, stretchy vegan cheese shreds really hit the spot! Ideal for indulgent pizzas, pastas and more. The best part is they can be stored in your freezer for several months. Buy them here. RICOTTA ALTERNATIVE3. Kite HillAlmond Milk Ricotta Made from creamy almond milk, Kite Hills silky dairy-free ricotta alternative is an incredibly versatile vegan cheese. Use it in savoury recipes, such as lasagna, or in […] The post Best Vegan Cheese Brands in the USA appeared first on HappyCow.

25 Best Vegan Iron Rich Recipes

January 18 2022 Vegan Richa 

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

Vegan Christmas Menu 2021 – 40 Recipes for your Holiday Dinner

December 20 2021 Vegan Richa 

Vegan Christmas Menu 2021 – 40 Recipes for your Holiday DinnerThe 40 best recipes for your Vegan Christmas Menu. Whether youre looking for a vegan spin on holiday classics, healthy vegan sides, or fun baked goods, here are modern and unique recipes with a twist. The holiday season can be challenging for vegans, between the dairy- and meat-rich family reunions and holiday spreads at the office. But fear not, theres actually a HUGE variety of vegan Christmas menu ideas that are perfect for your Christmas dinner. Whether you are hosting the holiday dinner at home or are invited and want to bring your own food, I got you covered with 40 vegan Christmas dinner ideas. Here, youll find a mix of classic Christmas main dishes, side dishes and desserts with a vegan twist, along with creative and inventive dishes that are not typical Christmas recipes but would be perfect on any holiday table. Whether youre looking for a vegan roast, roasted cauliflower, pot pie or a vegan Christmas treat for dessert, this list has you covered! Vegan Christmas Mains Vegan Gluten-free Holiday Roast This holiday season, try my glutenfree holiday roast! It's made with chickpeas and tofu, comes filled with roasted vegetables and features a sweet and sticky glaze. Gluten-free, nut-fre TRY THIS RECIPE Vegan Stuffed Butternut Squash with Lentil Apple Filling Vegan Stuffed Butternut Squash with Lentil & Apple filling is a hearty and satisfying plant-based main course for any winter dinner and makes for a showstopping holiday meal! Easy to make ahead of time! TRY THIS RECIPE Vegan Stuffed Shells with Butternut Alfredo Vegan Stuffed Shells with Butternut Squash Alfredo is the best comfort food casserole to feed a big crowd! Filled with spinach and creamy tofu "ricotta," this stuffed shells recipe is an all-time family favorite. Can use pumpkin or other wint squash. TRY THIS RECIPE Vegan Mushroom Pot Pie with Sweet Potato Crust Vegan Mushroom Pot Pie with Sweet Potato Crust. Easy Mushroom Gravy Pot pie with mushrooms, cannellini or white beans, chard, topped with sliced sweet potato. Vegan Nut-free Recipe. Can be made gluten-free, Soy-free and oil-free TRY THIS RECIPE Vegan Pot Pie with Biscuit topping Vegan Pot Pie with Black Pepper Biscuit topping. Veggies in Savory herbed sauce topped with easy No Oil Black Pepper Biscuit topping. Classic flavors, easier and simpler! Vegan Soy-free Recipe. Option for Nut-free Gluten-free TRY THIS RECIPE Vegan Meatloaf - Nut Loaf Recipe This Vegan Meatloaf is flavorful, decadent, nutty and great for anyone wanting a no bean/­­lentil loaf. Use nuts of choice in this Nut Roast. Vegan Recipe. Can be Glutenfree Soyfree TRY THIS RECIPE Baked Whole Roasted Cauliflower Whole Roasted Cauliflower. This Baked Whole Roasted Cauliflower is marinated in flavorful of herbs and spices and baked to perfection to make a fabulous Holiday table option. Vegan Glutenfree Nutfree. Can be soyfree TRY THIS RECIPE Cauliflower Steaks with Mushroom Gravy. Vegan Glutenfree Recipe Cauliflower Steaks with Mushroom Gravy. Easy Roasted Cauliflower Slices served with mushroom thyme gravy. Vegan gluten-free Festive Main for the holidays. TRY THIS RECIPE Spicy Miso Peanut Butter Whole Roasted Cauliflower This Asian-inspired Miso Gochujang Peanut Butter Glazed Whole Roasted Cauliflower is a veggie-forward show-stopper perfect for the holidays, whether youre having it as a vegan main course of a vegetarian meal or serving it as a side dish or appetizer. Gluten-free and refined sugar-free. TRY THIS RECIPE Broccoli Cauliflower Masala Pie This Savory Cauliflower Broccoli Pie is full of flavor from the garam masala and has a delicious potato black eyed pea crust. gluten free and grain free. TRY THIS RECIPE Vegan Caramelized Onion Butternut Squash Lasagna This Vegan Butternut Squash Lasagna with Caramelized Onions and Spinach features a creamy tofu cashew bechamel sauce and lots of melted vegan cheese. A vegan lasagna recipe perfect for feeding a crowd during the fall holidays. Soyfree option Nutfree option TRY THIS RECIPE Vegan Lentil Shepherds Pie - Mushroom Lentil Shepherdless Pie Vegan Lentil Shepherds Pie - Mushroom and Lentil Shepherdless Pie with Gravy and Garlic mashed potatoes. Vegan Gluten-free Nut-free Recipe. Can be soy-free oil-free. Vegetarian Shepherds Pie. Makes 1 9 by 9 inch dish TRY THIS RECIPE Vegan Jalapeno Chili Cornbread Casserole Jalapeno Cornbread Chili Casserole is an easy vegan comfort food casserole recipe with a quick jalape?o cheddar cornbread crust baked right on top of the lentil chili. Its warm and savory and comes together in one dish.  Nutfree soyfree. Glutenfree option. TRY THIS RECIPE Continue reading: Vegan Christmas Menu 2021 – 40 Recipes for your Holiday DinnerThe post Vegan Christmas Menu 2021 – 40 Recipes for your Holiday Dinner appeared first on Vegan Richa.

Vegan Stuffed Bell Peppers

December 11 2021 Vegan Richa 

Vegan Stuffed Bell PeppersFor an easy vegan comfort food dinner make my Vegan Stuffed Bell Peppers filled with rice, chickpea mushroom spaghetti sauce and topped with crispy breadcrumbs and melty vegan cheese. These vegan stuffed bell peppers are filled with rice, chickpeas, mushrooms and leftover marinara or spaghetti sauce, which makes this is a great recipe for using up leftover pasta sauce. The recipe is so simple yet super delicious and also wholesome and healthy. So, if you’re looking for a new go-to, easy and delicious lunch or weeknight dinner option, this recipe just might be the one for you. Plus, the leftovers reheat well, so you can pack them for lunch the next day! When it comes to dinner time, I find that keeping things simple is key.What I love about this stuffed bell peppers recipe, is that is uses simple ingredients that are packed with flavor, which brings me to the topping! Bread crumbs and shredded cheese! Crispy, cheesy, YUM! The bell peppers are baked until tender and the filling is just pure yummy… the rice mixed with cheese and marinara sauce. Everything is just so well-balanced. More recipes like this: - Vegan Butternut Stuffed Shells  - Stuffed Butternut Squash with lentils and pecans - Chickpea Stuffed Acorn Squash - Pepper Nachos with 10 min cheese sauce - Roasted red pepper Pasta with herbed chickpeas Continue reading: Vegan Stuffed Bell PeppersThe post Vegan Stuffed Bell Peppers appeared first on Vegan Richa.

Vegan Lentil, Apple & Pecan Stuffed Butternut Squash

February 12 2021 Vegan Richa 

Vegan Lentil, Apple & Pecan Stuffed Butternut SquashVegan Stuffed Butternut Squash with Lentil & Apple filling is a hearty and satisfying plant-based main course for any winter dinner and makes for a showstopping holiday meal! Easy to make ahead of time! Even though it’s February already I am still craving all things squash and pumpkin! And trust me, you too will love this easy Stuffed Butternut Squash recipe all fall and winter long. It’s a tasty vegan and vegetarian main dish with a flavorful stuffing made of lentils, apples, onions and pecans. It’s seasoned with plenty of spices and herbs and baked inside a halved butternut squash making for a beautiful presentation. Obviously this is a great healthy vegan meal for Christmas, Thanksgiving but really any dinner that calls for an eye-catching main. I love me a hearty and meaty main dish that is meat-free (obviously). And this lentil stuffed butternut squash is a great way to show your family and friends that plant-based recipes can be incredibly satisfying. Nobody’s gonna leave the table hungry here and we don’t compromise on flavor either. The apple, pecan and lentil filling is wonderfully savory and packed with such incredible flavor thanks to fennel seeds, sage, thyme and rosemary. Thanks to the brown lentils, the filling honestly tastes and feels a bit meaty, and sausagey which is crazy because theres not even any meat substitute in it. More Vegan Butternut Squash recipes: - Vegan Butternut Squash Stuffed Shells - Butternut Squash Carbonara - Squash & Red Lentil Curry  More Vegan Fall & Winter recipes: - Jalape?o Cornbread chili Casserole  - Pumpkin Mac and cheese Bake  - Vegan Pumpkin Sage Biscuits - Easy Pumpkin Cornbread - Pumpkin Sage pasta with Crisp Sage Continue reading: Vegan Lentil, Apple & Pecan Stuffed Butternut SquashThe post Vegan Lentil, Apple & Pecan Stuffed Butternut Squash appeared first on Vegan Richa.

New Ebook: Golubka Kitchen Holidays

November 1 2020 Golubka Kitchen 

New Ebook: Golubka Kitchen Holidays We are so excited to tell you about our new holiday ebook! It’s a collection of our favorite, festive, plant-based recipes, developed with the intention of bringing color and joy to your holiday table. As always, the focus is on flavor-packed, whole food ingredients and inspiring, seasonal produce. This project was so incredibly fun to work on. Dreaming up a celebratory table of vibrant, plant-forward dishes, and bringing it to life is just a really gratifying thing to do. Coming together around a table of good food is one of the undeniable pleasures of life, and we hope that these recipes will become yours as you celebrate with your loved ones. We are also launching the holiday ebook bundle, which includes the holiday ebook along with our desserts ebook for $4 off the total price. You can check out a few sneak peek photos from the ebook, plus the full recipe index below. Buy the Holiday Ebook /­­ Buy the Holiday Ebook Bundle ($4 Off) Recipe Index *all recipes are vegan, all but 4 recipes are gluten-free - Sour Cream and Shallot Dip - Stuffed Mushrooms with Smoky Quinoa and Cashew Parm - Smashed Potato Latke Bites - Beet Caviar - Butternut Squash, Farro and White Bean Salad - Holiday Slaw with Tahini-Orange Dressing - Miso-Roasted Cauliflower and Grapes with Green Caper Sauce - Leek and Potato Soup with Brussels Sprout Chips - Maple-Mustard Brussels Sprouts - Mashed Potatoes with Mushroom White Bean Gravy - Herb and Walnut Stuffing/­­Dressing - Sweet Potato and Caramelized Onion Casserole - Creamy Butternut Squash and Apple Soup with Fried Shallots - Cranberry and Pear Sauce - Leeks in Vinaigrette - Cardamom Rice - Lentil Loaf with Balsamic Glaze - Coconut-Braised Red Cabbage - Orange and Sage Tempeh - Red Onion Tart with Tofu Ricotta - Quinoa and Vegetable Pot Pie with Gluten-Free Crust - Chocolate Fudge - Seeded Pumpkin Bread with Apple Butter - Rosemary Almonds - Gingerbread Banana Granola Buy the Holiday Ebook /­­ Buy the Holiday Ebook Bundle ($4 Off) The post New Ebook: Golubka Kitchen Holidays appeared first on Golubka Kitchen.

Vegan Stuffed Shells with Almond “Ricotta

April 3 2020 VegKitchen 

Vegan Stuffed Shells with Almond “Ricotta” This quick and easy dish is a favorite in my cooking classes. Pasta stuffed with light and fluffy Almond Ricotta and liberally doused with marinara sauce is a truly satisfying entrée. Although this recipe calls for large pasta shells, feel free to substitute other large stuff able shapes, such as manicotti or cannelloni. The post Vegan Stuffed Shells with Almond “Ricotta” appeared first on VegKitchen.

Here’s How You Can Use Tofu to Recreate Your Favorite Comfort Foods

March 9 2020 Meatless Monday 

Here’s How You Can Use Tofu to Recreate Your Favorite Comfort FoodsInexpensive, packed with protein, and easy to store, tofu is an indispensable wonder food that you simply must have in your refrigerator at all times. Tofu is sold in different levels of firmness, which can range from silken (pillowy and custard-like) to extra firm (spongy). The less-firm varieties have higher water content, making them better for cream and dairy replacements. Tofu can also be used to boost the nutritional quality of your favorite dishes; blend a block of silken tofu into your typical roux-based cheese sauce for a plant-based protein boost, and no one will notice the difference. This Monday, experiment with tofu by incorporating this versatile ingredient into some of your favorite classic comfort foods. Our top tofu tips and hacks: o Press your tofu to remove water before cooking or marinating o Freeze and thaw tofu to achieve a texture more similar to meat o Marinate tofu with your favorite sauces, avoid oil-based marinades o Press, cube and air-fry or bake tofu with your favorite seasonings for easy and delicious toss-ins for salads, stir fry, burritos and beyond Alfredo Sauce Traditional Alfredo sauce is heavy, rich, but oh so delicious. Try using tofu for a version thats light, creamy, lower in calories, and higher in protein. Whats the secret? Just blend together silken tofu, vegetable broth, Italian seasoning, vegan butter, and a healthy amount of nutritional yeast. Liberally coat some fettuccine and enjoy. Buffalo Wings When battered, breaded, and baked, tofu becomes crisp on the outside, just like your favorite chicken wings. To make tofu wings, simply dredge extra-firm tofu blocks in cornstarch, dip them in a plant-based milk, coat in bread crumbs, seasonings and bake or air-fry until brown. You can create your own Buffalo sauce by mixing together hot sauce (Franks RedHot is the classic), butter or non-dairy butter substitute, and granulated garlic. Drooling for more? Check out this Crispy Tofu Finger recipe. Caesar Dressing No eggs or anchovies required to make this plant-based Caesar dressing . Blend together silken tofu, lemon juice and zest, garlic cloves, capers, Dijon mustard and nutritional yeast. Pour over some grilled romaine lettuce, and your first course it ready to go. Chicken Fried Tofu Chicken fried steak is a southern staple, but the technique, which involves a thinly sliced protein thats been breaded and pan-fried, can be made with tofu to produce the same crispy, comforting outcome. The recipe is straightforward : Simply drain, slice, and press tofu to remove as much moisture as possible; dip slices into a batter (use plant-based milk, flour, and some vinegar or lemon juice); and, finally, cover in your breading. Put the finished steaks on a wire cooling rack and bake, air-fry or sauté until golden and crispy. Jalapeno Poppers Ideal for game days and gatherings, the jalapeno popper has achieved mythical status as one of the ultimate appetizers. For a plant-based version , swap out the cream cheese for a tofu cream cheese -- which you can buy or easily make on your own . To make these plant-based bites, seed the jalapenos, slice down the middle, stuff with your tofu cream cheese and whatever other goodies you have available -- non-dairy cheese, scallions, chile powder -- and give them a quick roast in the oven until nice and charred, and top with some crushed potato chips for a little texture. Jamaican Jerk Tofu This is the kind of miracle dish that can convert anyone to tofu. The Jamaican jerk seasoning is sure-to-please. Its sort of like barbeque and sort of like curry, savory and sweet at the same time. The recipe for Jamaican Jerk Tofu is super simple: Just press and slice the tofu, submerge in the jerk marinade, and cook in a hot skillet. Lasagna Food doesnt get more comforting than lasagna. Approach this dish as you would your favorite lasagna recipe , but instead of ricotta cheese, blend together pressed tofu, nutritional yeast, garlic powder, and salt and pepper. Tofu Parmigiana   Italian night has never been easier. Press, bread, and sauté slices of tofu until their golden brown; add some tomato sauce to the bottom of a baking dish, line it with the lightly-fried tofu, top with remaining sauce, top with traditional or non-dairy mozzarella, and pop into the oven. Check out one of our favorite recipes here .   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 Here’s How You Can Use Tofu to Recreate Your Favorite Comfort Foods appeared first on Meatless Monday.

Top 10 New Vegan Restaurants (U.S.)

November 13 2019 Happy Cow veggie blog 

As vegans, there’s no denying it: we’ve got our favorite spots to which we stick. However, with more omnivorous establishments expanding their menus and some even turning plant-based, entirely, it seems there’s new places to try daily. What’s a humble vegan to do? Don’t worry; We’ve narrowed down the newest hot spots to add to your list – and they’re 100% vegan.                       Somebody People - Denver, CO [opened September 2019] With much anticipation from the Denver community, co-owners of the former catering pop-up Scam Likely (Tricia & Samuel Maher) opened the doors to their brick & mortar this year. Somebody People, a coined name from David Bowie lyrics, boasts Mediterranean-influenced, plant-based wining & dining – and has a zero-waste initiative, to boot. The restaurant offers brunch and dinner services with dishes such as “mushies on toast” (local bread with house made almond ricotta, sage, and hazelnuts) to “funghetto” (house made pasta served with Somebody People’s carrot bolognese.) Be sure to stop in for the chef’s choice, family-style Sunday Supper. (website)   Nic’s on Beverly - Los Angeles, CA [opened June 2019] Namesake Nic Adler is a co-founder of the […] The post Top 10 New Vegan Restaurants (U.S.) appeared first on HappyCow.

Favorite Tomato Recipes

August 28 2019 Golubka Kitchen 

Favorite Tomato Recipes Tomatoes are everywhere right now, every color and shape imaginable, and tasting like the most concentrated sunshine. This abundance always feels a little bittersweet, knowing that they will be gone as fast as they came, and that we’ll be moving on to heartier fall fare like squashes and roots soon enough. While they last though, it’s a very good idea to incorporate tomatoes into every meal imaginable. Today we’re sharing a round-up of our favorite tomato-centric recipes that we’ve posted over the years

Glazed Tempeh Steaks with Rosemary Mushroom Gravy

February 6 2019 Golubka Kitchen 

Glazed Tempeh Steaks with Rosemary Mushroom Gravy Hi friends! Checking in really quickly with a favorite dinner as of late. I think tempeh is one of those things that people either love or hate, but there’s a few ways of cooking it that I’m pretty sure would make anyone like it. ‘Glazing’ it is one of those. It’s a decadent method that leaves you with irresistibly golden tempeh ‘steaks’ with crispy edges. Today we’ve got a cozy rosemary, mushroom and white bean gravy to top it with. I thought I’d also share something that’s been helping me stay on track with eating the foods that make me feel good after an indulgent December and January. I noticed myself falling into some not-so-great eating patterns ever since the holidays. Things like treats after dinner almost every night, or buying salty processed snacks more often than I like (have you tried Hippeas?!). None of them are a big deal, but it’s things that don’t contribute to me feeling 100%. So I’ve been aiming to gently steer my focus towards the food that gives me the most energy: whole plant foods. I like the idea of Dr. Michael Greger’s daily dozen checklist, which is his proposed list of the most nourishing plant foods to try to fit into your daily routine. It goes as follows: beans, berries, other fruit, cruciferous vegetables, greens, other vegetables, flax seeds, nuts and seeds, herbs and spices, whole grains, beverages (water), along with the suggested number of servings. So, I’ve been aiming to check off most of the items with my meals every day. At first it becomes a fun game, and then turns more and more into a habit. Of course, it’s not realistic to expect yourself to eat that way every single day, and some days I don’t even eat half of the things listed, but it’s also easier than you might think to get these things in. These tempeh steaks, for example, check off 4 of the items! I make sure to use this tool as a gentle reminder, definitely not as a way to control my eating or stress myself out in any way. There’s a daily dozen app that lets you check off the items, which I used at first, but now I just think about the checklist when buying groceries for the day/­­week, and it helps so much with building out nourishing meals. Just wanted to share this, in case anyone else finds it helpful. Have a great rest of your week! Glazed Tempeh Steaks with Rosemary Mushroom Gravy   Print Serves: 4 medium portions or 2 large Ingredients for the tempeh steaks 8 oz tempeh (we used 3-grain tempeh) 1 teaspoon sesame oil 1½ tablespoons tamari or coconut aminos 1 tablespoon brown rice vinegar or mirin 1 teaspoon maple syrup 1 tablespoon avocado oil or olive oil for oiling the pan for the rosemary mushroom gravy avocado or olive oil 1 yellow onion - diced sea salt 1 lb crimini mushrooms - sliced 2 cloves of garlic - minced 2 tablespoons balsamic vinegar 2 cups or 1 can of cooked white beans (any variety) 1 tablespoon white miso 1 teaspoon Dijon mustard splash of Sriracha/­­chili sauce or a pinch of red pepper flakes 1 tablespoon chopped rosemary freshly ground black pepper ¼ cup white bean broth (if cooking white beans from scratch), veggie broth or water parsley, cilantro, or other herbs - for serving Instructions to make the tempeh steaks Slice the tempeh in half crosswise and then slice each half in half lengthwise, so that you end up with 4 thin, square or slightly rectangular pieces. In a shallow dish, whisk together the sesame oil, tamari/­­coconut aminos, vinegar, maple syrup, and oil. Place the tempeh pieces into the shallow dish with the marinade and let it marinate while you make the gravy. To cook the steaks, heat oil in a large pan over medium heat. Remove the tempeh from the shallow dish, leaving the marinade in the dish. Place the tempeh in the pan and cook for 2-3 minutes on each side, until golden. Pour the remaining marinade over the tempeh, letting it bubble up and create a glaze over the tempeh. Serve right away with the mushroom rosemary gravy. to make the rosemary mushroom gravy Heat some oil in a large pan over medium heat. Add the onion and a pinch of salt and cook for about 7 minutes, until translucent. Add the mushrooms, stir once, and then let them sit without stirring for a minute or two. Cook for another 7 minutes, or until all the liquid, released by the mushrooms evaporates. Add the garlic and stir for about 30 seconds, until fragrant. Add the balsamic and cook for another few minutes, until the vinegary flavor of the balsamic cooks off. Add about a ¼ of the amount of the mushrooms to an upright blender. Add half of the white beans, miso, mustard, chili sauce/­­red pepper flakes, rosemary, black pepper, more sea salt, and broth/­­water. Blend until smooth, adding more broth if needed. Taste for salt and adjust if needed. Add the blended gravy back to the pan with the mushrooms, along with the remaining white beans. Heat everything through, adding more broth if necessary to achieve a gravy-like consistency. Serve the gravy over the tempeh steaks, garnished with herbs. Enjoy! 3.5.3226 You might also like... Grain-Free Tomato Tart with Cauliflower Ricotta Barley Tomato Salad Braised Leeks with Cauliflower White Bean Mash Pasta e Ceci - The Coziest Pasta and Chickpea Soup from Abruzzo .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Glazed Tempeh Steaks with Rosemary Mushroom Gravy appeared first on Golubka Kitchen.

Meet honeygrow’s CEO and Their New, Seasonal Plant-Based Dishes for Meatless Monday…and Every Day of the Week

January 7 2019 Meatless Monday 

Meet honeygrow’s CEO and Their New, Seasonal Plant-Based Dishes for Meatless Monday…and Every Day of the Weekhoneygrow , the trendsetting DIY eatery with feel-good vibes and locally sourced ingredients, is joining the global Meatless Monday movement. And they just launched two savory and seasonal meatless dishes that you definitely need to try-and fall in love with. We did! Look for these new featured meatless items at honeygrow:   Soulfull Oats Salad (S.O.S.) - is a seasonal winter salad with organic baby arugula, roasted shaved local Brussels sprouts, roasted sweet potato spirals, dried cherries, ricotta salata, house-made multi-seed crackers (made with Soulfull Oats *), with a pomegranate vinaigrette. *A special note - for every S.O.S salad sold, honeygrow and The Soulfull Project will donate a portion of sales to local food banks in the US.     Vegan AF - is a winter stir-fry with sweet potato and zucchini spirals, house-made vegan chorizo, roasted spicy tofu (non-GMO), mushrooms, kale, red onions, bell peppers, cilantro, spiced agave cashews, and a smoked paprika-tomato sauce.     Meatless Monday checked in with honeygrow CEO and founder, Justin Rosenberg, to learn more about the healthy options at all 29 locations of his super busy and popular restaurant concept.     1. What was the impetus for including plant-based dishes on your menu and working with Meatless Monday? honeygrow was created with plant-based options in mind--I was vigorously vegan when I conceived of the brand. Finding meatless options for lunch every day at my desk job was a constant struggle. Working with Meatless Monday is a perfect fit since our menu is designed to be completely customizable. 2. Why is it important to you to offer customers a wide selection of customizable plant-based options? As someone who is seeking plant-based options, particularly when Im on the go, choices are key. We want to be able to provide plant-based options and we know that people want to be creative with their food. With our style of service + range of options, anyone can come in and customize any dish to their preferences. 3. What is your favorite honeygrow dish to eat on Meatless Monday? Right now, its the Vegan AF--its our first stir-fry that features sweet potato and zucchini spirals, house-made vegan chorizo, roasted spicy tofu (non-GMO), mushrooms, kale, red onions, bell peppers, cilantro, spiced agave cashews, and a smoked paprika-tomato sauce. Its hearty, a tad spicy, and ridiculously good. On January 4th, Meatless Monday hosted a Facebook Live event from a honeygrow location in Brooklyn. Find out more here .   Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. If youre as inspired by honeygrow as we are, wed love to talk to you about promoting and implementing Meatless Monday in your restaurant, hospital, K-12 school, college or university. Contact us here online  or find us on Facebook, Twitter, Pinterest, or Instagram! The post Meet honeygrow’s CEO and Their New, Seasonal Plant-Based Dishes for Meatless Monday…and Every Day of the Week appeared first on Meatless Monday.

Eating Clean in Sin City: The 10 Best Vegan Restaurants Las Vegas Has to Offer

October 21 2018 VegKitchen 

Eating Clean in Sin City: The 10 Best Vegan Restaurants Las Vegas Has to Offer Nestled somewhere amidst the slot machines and all-you-can-eat buffets is a diamond in the rough, a shining beacon of health that is otherwise hidden in this tarnished city. At least thats what you may think if you were a vegan looking for something to eat in Vegas. The reality, however, is quite different. And while Las Vegas is still home to the cheapest steak and lobster deals, you can also find a variety of places to eat green and clean. Vegas has grown up a little, at least culinary-wise. If you dont believe it, check out this list of the 10 best vegan restaurants Las Vegas has to offer. 1. Simply Pure If you find yourself hungry while strolling Container Park in downtown Vegas, you may want to check out Simply Pure. Chef Stacey Dougan strives to create items that appeal to the average picky eater, not just vegans. While youre there, be sure to check out the veggie lasagna stuffed with vegan protein sausage and tofu ricotta. If you want to go light, consider sharing an order of raw jicama chili cheese fries. Even the Clintons felt the need to drop by for a visit during Hilarys 2016 campaign […] The post Eating Clean in Sin City: The 10 Best Vegan Restaurants Las Vegas Has to Offer appeared first on VegKitchen.

Travel Notes: Italy (Rome and the Amalfi Coast)

October 19 2017 Golubka Kitchen 

Travel Notes: Italy (Rome and the Amalfi Coast) We went to Italy earlier this month and visited the Amalfi Coast and Rome. Having visited the Abruzzo region a few years ago, I continue to be amazed at how different Italy is from region to region. They are almost like separate, tiny countries. It was a great trip – we lucked out with the weather, all our extensive train, plane, bus and boat journeys went pretty smoothly, and we got to see so many breathtaking things. The only complaint we had is a classic one – not enough time there. Below are some photos from the trip, as well as some notes and suggestions that we hope will be useful to future travelers :) Amafli Coast Our first impression was that this is an amazingly beautiful area that’s been completely overrun by tourism. That being said, there are still ways to enjoy it less like a tourist and more like a visitor, and it’s honestly so breathtaking that it’s very worth the visit. We stayed in Vettica, a quiet village right next to Amalfi, in a tiny Airbnb with a big terrace overlooking the cliffs and the sea. For us, it was the best of both worlds. We saw close to no tourists in Vettica, and instead got to see how people lead their lives in such an amazing setting. We watched locals going to church, to the market, feeding their cats, and being completely unaffected by the copious amounts of stairs in their cliffside neighborhoods (we were out of breath every time). Yet Amalfi was close enough (still a 45 minute walk or a stressful bus ride, but totally doable) that we had access to the boats and buses that shuttle people to Capri, Positano, and other beautiful places on the coast. It was really nice to have some distance from Amalfi, because it’s incredibly crowded with tour groups on any given day, but you have to go through it to get pretty much anywhere on the coast. Capri Once we got to Capri, we were wishing that we could spend the night there. There’s so much to do and it’s so incredibly beautiful. Take the chairlift up to Monte Solaro, the highest peak, to see the insane panorama that opens up. Walk around both Capri and Anacapri. Capri is better for partying and Anacapri – for quiet walks on tiny streets. Visit the Church of San Michele in Anacapri to see the intricate, hand-painted floor. Eat torta caprese and caprese sandwiches in the spirit of true tourism :) A complete must is a visit to the Villa San Michele, a villa built by Axel Munthe, the Swedish physician and author. Munthe was a collector of classical artifacts, so the whole villa is tastefully decorated by objects from the antiquity, some of which were found right on site during the construction of the villa. There is a lush garden, a breathtaking panorama of the island and the sea, and every inch of the place is pristine and photogenic. Positano Although Positano is an incredibly beautiful town with stunning architecture, we concluded that we would have been better off having a second day in Capri instead of coming here. The reason: it is swamped with tourists and touristy shops in a way that feels quite forced and concentrated (Capri, though also very touristy, had a more spread out feel). Maybe we went to the wrong places? If you have more than four days on the Amalfi coast, which is all we had, we would still recommend coming here. It also largely depends on your goals for your travels, of course :) Ravello We went here mainly because the host of our favorite Russian travel show visited the town in one of the episodes, and it looked totally breathtaking. Ravello is a town very high in the mountains, and the bus ride up took us on some of the tightest serpentines we’ve ever seen. The views from the top are the pay off, and the air feels different – very much like the freshest mountain air. Another beautiful villa to visit is the Villa Cimbrone in Ravello, full of ancient structures, fountains, sculptures, a beautiful garden and yet another breathtaking panorama. Food We were surprised to learn that the region is actually not known for its food, and finding a good, authentic meal isn’t easy because large amounts of tourists equal large amounts of tourist trap restaurants. It is Italy however, where even bad food is decent. We did manage to find some gems, but Rome really took the prize over Amalfi in the culinary department. Here are a few favorites: Pizzeria Da Nino, Conca dei Marini A charming, small restaurant in the town neighboring Vettica, with home-cooked food and a super charming owner (Nino!) that greets you at the door and is easy to understand even when you don’t speak a word of Italian. Go for the fresh-made pasta. Al Pesce d’Oro, Vettica A restaurant at a bed and breakfast in Vettica with good pizza. We went for the zucchini and squash blossom one and were pleasantly surprised at how solid and tasty it was. Da Ferdinando, Positano An outdoor restaurant right on the beach in Positano, with a really fun atmosphere and tasty dishes. La Vecchia Cantina, Ravello When visiting Ravello, lunch presented itself as a problem, because we didn’t research anything beforehand. We wandered off the central square and into this restaurant, and ended up having a pretty solid meal with very nice service. Bar Ferraro, Anacapri Went here when visiting Capri to try the mandatory torta caprese. It was very good, and so were the little frozen ricotta shortbread cookies. Rome We are so completely in love with Rome. We only had three days there, which is nothing! It was hard to cover everything we wanted, but we tried our best. We stayed in a really cool Airbnb near Campo de Fiori, which is a centrally located square that’s busy at all times of the day. Luckily, our actual location was on a very quiet, narrow street, so it was the best of both worlds. We visited the main historic sites (the Forum, Colosseum, Pantheon etc.), as well as the Jewish Ghetto, Trastevere, Testaccio and Monti. Below are some favorites. Sites The obvious: the Forum, the Colosseum, Ponte Sant’Angelo, Piazza del Popolo, Piazza Navona, the Pantheon. Even though the Pantheon was incredibly crowded, it was still super impressive. This inscription on Raphael’s burial is still in my mind: ‘Here lies Raphael, by whom nature herself feared to be outdone while he lived, and when he died, feared that she herself would die.‘ Wow. Churches: Santa Maria del Popolo, Santa Maria Sopra Minerva, San Luigi dei Francesi, Santa Maria in Trastevere, it’s endless really :) Food La Montecarlo A really fun place that serves Roman-style thin crust pizza and more, crowded with locals at any given time. They casually line each new customer’s table with white paper in place of a tablecloth, and write out the check on the paper at the end of the meal, from memory. The service is fast and efficient. We liked the super thin-crusted pizza (endless topping options), the pesto pasta and mushroom pasta, and of course, the arancini (fried rice balls served as an app). Roscioli If you’ve ever watched any food & travel shows about Rome, chances are Roscioli was featured as a mecca for everything delicious in the center of the city. Roscioli has a whole cluster of eateries right near Campo de Fiori: a deli/­­restaurant, a cafe with a coffee counter and bite-sized pastries, a bakery, and a full-on pizza restaurant called Emma. The coffee at the cafe is excellent. At the bakery, get any of the delicious by-the-slice pizzas that they are putting out all day, as well as the bread. We liked the bread so much, we smuggled a loaf home in our luggage. If you go to Emma, definitely try the pizza, since it’s the specialty there, and apparently a whole lot of effort went into developing the pizza dough recipe. If you go to the restaurant/­­deli, Katie Parla has some great advice on navigating the menu there. Antico Forno Cordella (or Urbani) If you find yourself in the Jewish Ghetto in the morning or afternoon, stop in here for a slice of their delicious, thin and crispy pizza rossa. Pianostrada A fun dinner place with neat decor and a more modern, deconstructed take on Roman classics. Urbana 47 If you go to the Colosseum, you might as well stop here for lunch, as it’s about a 10 minute walk away. They focus on local and seasonal ingredients, and we really loved every pasta dish we ordered here. (Thank you Pauline for the recommendation!) Sant’Eustacchio il Caffe We really enjoyed sitting at an outside table here with a cappuccino and a cornetti (both very good), watching the morning world go by. Go here on your way to the Pantheon and/­­or Piazza Navona, both are super close. Don’t miss the church Sant’Eustachio that’s right there, with a beautifully sculpted deer head on the facade. Volpetti If you are in the mood to visit a serious deli, check out Volpetti in Testaccio. They carry an overwhelming amount of cheeses, meats, olives, marinated veggies, pizza by the slice, and fried snacks. They are also able to vacuum wrap anything you buy, so that you can put the stuff in your luggage with little fear of it being taken away at the airport. Sack Food Another really interesting delicatessen that carries really unusual cheeses and meats. If you are anything like us and gift food as travel gifts to your omnivore friends, this place is great. You might also like... Spice-Roasted Carrots with Lentils from Modern Potluck (& a Givea... Travel Notes: Chicago Market Berry Salad and a New York Weekend Saveur Magazine Best Food Blog Awards, Golubka in Special Interest .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Travel Notes: Italy (Rome and the Amalfi Coast) appeared first on Golubka Kitchen.

New Ebook: Weeknight Magic Vol. 2

August 11 2021 Golubka Kitchen 

New Ebook: Weeknight Magic Vol. 2 We are so excited to tell you about Volume 2 of our Weeknight Recipe Ebook! It’s a collection of more straightforward and plant-based recipes for busy people who love to cook. Each recipe was developed to be weeknight-friendly, with shorter cooking times and easier prep. Whole, plant foods are featured prominently throughout the ebook and make up the bulk of these vibrant, weeknight meals. We are also launching the Weeknight Magic Ebook Bundle, which includes both Volume 1 and Volume 2 of our weeknight ebooks for $4 off the total price. You can check out a few sneak peek photos from the ebook, plus the full recipe index below. We hope that these recipes will bring a little joy to your everyday :) Buy Weeknight Magic Vol. 2 /­­ Buy the Weeknight Magic Bundle ($4 Off) Recipe Index *all recipes are vegan and can be gluten-free if needed -  Coconut Lentils and Greens -  Creamy Roasted Red Pepper Pasta with Green Beans -  Thin Crust Tortilla Pizza with Broccoli Rabe and Shiitake Sausage -  Summer Curry -  Roasted Peach and White Bean Bruschetta -  Miso-Tahini Ramen with Corn and Tempeh -  Baked Sweet Potatoes with Curried Chickpeas and Green Goddess Sauce -  Creamy Balsamic Mushroom Orzo -  Potato and Red Cabbage Tacos with Green Crema -  Eggplant Kale Lasagna -  Creamy Tomato and Red Lentil Soup with Hummus Grilled Cheese -  Vegetable Chickpea Stir Fry -  Herbed Tofu Egg Salad -  Roasted Eggplant and Broccoli Hummus Bowls -  Beet Coconut Oven Risotto with Baked Tofu or Tempeh -  Stewed Cauliflower Burrito Bowls -  Lettuce Cups with Crispy Tofu and Almond Butter Sauce -  White Beans with Smashed Summer Squash and Walnut Cream -  Spiced Roasted Carrots, Sweet Potatoes and Chickpeas with Creamy Kale -  Pesto-ish Quinoa with Zucchini and Peas -  Basic Hummus -  Cashew Ricotta -  Rice/­­Quinoa -  Vinaigrette Dressing (for the Perfect Side Salad) -  Garlic Bread Buy Weeknight Magic Vol. 2 /­­ Buy the Weeknight Magic Bundle ($4 Off) The post New Ebook: Weeknight Magic Vol. 2 appeared first on Golubka Kitchen.

Vegan Stuffed Shells with Butternut Squash Alfredo & Tofu Ricotta

December 10 2020 Vegan Richa 

Vegan Stuffed Shells with Butternut Squash Alfredo & Tofu RicottaVegan Stuffed Shells with Butternut Squash Alfredo is the best comfort food casserole to feed a big crowd! Filled with spinach and creamy tofu “ricotta,” this stuffed shells recipe is an all-time family favorite. Use Pumpkin or other winter squash. Coming at you with a classic Italian comfort food classic with a seasonal twist! Vegan Stuffed Shells with Butternut Squash! These vegan butternut squash stuffed shells are bursting with creamy dairy-free tofu ricotta and spinach and baked in a velvety smooth and cheesy butternut squash alfredo sauce. Perfect for holiday gatherings, family dinners, date night…really any occasion that begs for some serious vegan comfort food! Let’s talk about the tofu ricotta. I’m constantly blown away by the wonders of tofu. If you are skeptical whether this is not gonna end up being all weird and tasteless – never fear! The tofu combined with nutritional yeast, almond flour, Italian seasonings, lemon and tofu makes for the perfect ricotta substitute. A bit tangy, a bit cheesy but very mild in taste. Some spinach in it makes the filling incredibly delicious. And less or more spinach to preference. The butternut alfredo is adapted from my creamy butternut carbonara. That sauce is so delicious and works amazingly here. Use pumpkin or other winter squash if you like! Stuffed Shells usually end up taking long prep times because you pre-cook the pasta and the sauce. In this recipe I am using uncooked pasta! that gets cooked with the sauce while baking just like my baked rigatoni recipe. No dealing with large pots of hot water! By the way, this stuffed shells recipe would also work for making cannelloni – simply stuff the cannelloni pasta with the ricotta filling as you would for the shells and bake in the alfredo sauce. Baking time might vary slightly. MORE VEGAN PASTA RECIPES FROM THE BLOG: - 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 You can also make these the traditional way by cooking the pasta first. See recipe notes for instructions. Continue reading: Vegan Stuffed Shells with Butternut Squash Alfredo & Tofu RicottaThe post Vegan Stuffed Shells with Butternut Squash Alfredo & Tofu Ricotta appeared first on Vegan Richa.

Ras Malai Cake

October 10 2020 Manjula's kitchen 

Ras Malai Cake (adsbygoogle = window.adsbygoogle || []).push({}); Print Ras Malai Cake Ras Malai Cake is a twist on a very popular Bengali dessert "Ras Malai". Ras Malai is made with homemade cheese known as paneer or chana. It consists of soft paneer balls immersed in chilled creamy milk. Ras Malai has been always my favorite dessert for as long as I can remember. Back when I came to the U.S. many years ago, Indian cooking was a challenge as there were very few Indian ingredients available. Indian groceries weren't as plentiful back then. To top that off, I was also a new cook. I remember my friends and I would always experiment with different recipes for Indian food using whatever ingredients we could find. We knew we had to make do with what we had by being creative and learning to cook using the ingredients were available. One thing we discovered is using ricotta cheese as a substitute for paneer as it was the closest in consistency to paneer. We started using ricotta cheese to make many milk-based Indian desserts. It was then that I learned how to make Ras Malai. While it certainly was not the same as the "real thing", it was super simple to make and very tasty! Most importantly, I got to enjoy a little taste of home with my favorite Indian dessert! I have done one more recipe using Ricotta cheese Microwave Milk Cake. Enjoy! This recipe will serve 6. Course Dessert Cuisine Indian Prep Time 5 minutes Cook Time 40 minutes Servings 6 people Ingredients15 oz Ricotta Cheese whole milk 2 Tbsp sugar 1/­­4 tsp cardamom powder Milk for Rasmalai2 cups whole milk 1 1/­­2 tbsp sugar 1/­­8 tsp crushed cardamom Garnishing1 tbsp sliced almonds 1 tbsp sliced Pistachios few strands of saffron InstructionsI am also using a 5×7 Pyrex pan for baking the cake, line the pan with parchment paper. Mix the ricotta, sugar, cardamom, and saffron together well. Transfer the ricotta cheese mixture into a round Pyrex bowl. It should be around 1/­­2? thickness. Bake it at 300 degrees F for 35 minutes. After 10 minutes cover the cake with aluminum foil, which will prevent the cake browning from the top. Let it cool off to room temperature. While baking the cake, prepared the milk. Boil the milk in a frying pan on medium heat until the milk reduces to about 1 cup (Make sure wet the frying pan before putting the milk to prevent milk not to burn). Stir the milk occasionally. Set aside. Take the ricotta cake out into the serving plate, pour the milk over and garnish with almonds and pistachios. Keep it in the fridge for at least one hour, serve chill. The post Ras Malai Cake appeared first on Manjula's Kitchen.

Lasagna Without Cheese? Yup, It’s Possible! [Video]

March 20 2020 Oh My Veggies 

Lasagna without meat is easy. Lasagna without cheese? Now that’s a challenge. In this video, Like a Vegan shows you how to replace traditional ricotta with a tofu-based substitute. It’s creamy, packed with plant-based protein, and you’ll never guess it’s made without dairy! [uliveplayersingle id=”8ec057fd-08e2-4d2c-b991-57551a5ae1a1″] Oh My Veggies is partnering with uLive to bring our readers recipes and tutorials from their video library. To view more veg-friendly ideas from uLive, visit our video page.

Microwave Milk Cake

December 18 2019 Manjula's kitchen 

Microwave Milk Cake (adsbygoogle = window.adsbygoogle || []).push({}); Print Milk cake Milk cake is a sweet delicacy. Despite having posted this recipe before, I decided to do this recipe again, because it was just too good! its nice to have quick and easy recipes that taste delicious. I make this version of milk cake in the microwave instead. How much easier can it get? It only requires 4 ingredients, one microwave-safe pan and makes absolutely no mess! It took me about 10 minutes tops. This recipe is a must-try and the perfect dessert for the holidays! This recipe will serve 8. Course Dessert Cuisine Indian Keyword Dessert, Gluten Free, Microwave Cooking, Mithai, Party Food, Quick And Easy, Ricotta Burfi, Vaishno Cooking Prep Time 5 minutes Cook Time 10 minutes Servings 8 people Ingredients1 cup ricotta cheese use whole milk ricotta 1 cup milk powder 1/­­2 cup sugar 1/­­4 tsp cardamom powder 1 Tbsp butter InstructionsI am using 5×7 Pyrex pan. Grease the Pyrex pan with butter and mix all the ingredients. Clean the sides and cook for 3 minutes in microwave. Stir it and cook again for 2 minutes. Stir it and cook again for another 2 minutes. If cake is soft cook again for 1 more minute without stirring. It took me 8 minutes to make it. Let it cool of and cut into squares and enjoy. NotesYou will also enjoy these quick dessert recipes, Rava Kesari, Chocolate Fudge, Rava ladoo The post Microwave Milk Cake appeared first on Manjula's Kitchen.

Vegan Gluten free Zucchini Lasagna with Tofu Ricotta

November 12 2019 Vegan Richa 

Vegan Gluten free Zucchini Lasagna with Tofu RicottaVegan Gluten free Zucchini Lasagna with creamy Tofu Herb Ricotta and Red Lentils! Grain-free, can be nut-free. 15 G of Protein. Can be made ahead. Soy-free option  Jump to Recipe Sometimes you need a hearty lasagna, all the layers and fix ins, but less the gluten! This Zucchini Lasagna fits right in. With layers of your favorite red pasta sauce, some super creamy tofu herb ricotta, zucchini, and red lentils for added texture and protein, this lasagna comes together quickly, needs just 1 food processor. No need to cook the lentils! Just mix them into the marinara sauce or sprinkle them when layering. There is enough moisture to cook them and enough baking time! Make sure to use the split red lentils. Or use veggie crumbles or other vegan meat subs.Continue reading: Vegan Gluten free Zucchini Lasagna with Tofu RicottaThe post Vegan Gluten free Zucchini Lasagna with Tofu Ricotta appeared first on Vegan Richa.

Creamy Vegan Mushroom Lasagna

March 19 2019 Vegan Richa 

Creamy Vegan Mushroom LasagnaEasy Creamy Vegan Mushroom Lasagna. Marinated and baked Portobello mushrooms, creamy garlic sauce, spinach and lasagna sheets layered to make a hearty portobello lasagna. Vegan Recipe, Can be Gluten-free Nut-free Jump to Recipe Its been a while since I changed up my lasagna. You all love the Baked Portabella mushrooms with garlic sauce, so I put them in a lasagna! Mushrooms are marinated in a garlic, balsamic, soy marinade then baked, Meanwhile blend the garlic sauce and keep ready. Assemble the rest of the ingredients. Then start layering! Garlic white sauce, noodles, mushrooms, sauce, noodles, a layer of spinach and tofu ricotta, noodles and repeat. Top with vegan parmesan or vegan cheese and bake. Once baked, drizzle olive oil on top and add fresh herbs, slice and serve.  For a quick meal, you can bake the portobello mushrooms until done, heat the garlic sauce to thicken then toss cooked pasta (fettuccine or penne) and fold in half of the sliced mushrooms and serve the rest on the side. Fold in some baby spinach when the sauce is simmering. Continue reading: Creamy Vegan Mushroom LasagnaThe post Creamy Vegan Mushroom Lasagna appeared first on Vegan Richa.

New Year Glow Meal Plan: Spaghetti Squash (Pho, Lasagna, Tacos, Pesto Noodles)

January 16 2019 Golubka Kitchen 

New Year Glow Meal Plan: Spaghetti Squash (Pho, Lasagna, Tacos, Pesto Noodles) The New Year Glow Meal Plan is here! All kinds of carb-on-carb, dessert-every-day type of holiday indulgence happened for us over the past month, and at this point we are so ready to fill our plates with 99% plants. That’s what this meal plan is all about. We are employing the amazing, shape-shifting powers of spaghetti squash to create four distinctly different, plant-fueled dishes that will still keep us cozy in this frigid weather (no bone-chilling, cold salads or fully raw dishes here!). We’ve got special pesto ‘noodles’, pho, tacos, and lasagna. As usual, there is a step-by-step weekend prep guide, as well as a shopping list for your convenience :) Hope you enjoy this one! Menu - Spaghetti Squash Noodles with Brussels Sprout Pesto - Kale Pho with Spaghetti Squash Noodles - Spaghetti Squash Kimchi Tacos - Portobello Spaghetti Squash Lasagna *all recipes are vegan and gluten-free if needed, see the recipes for serving sizes Shopping List (Print) Bring this list with you when you go food shopping, its got all the ingredients youll need for the recipes in this meal plan mini. All the items are separated by category, to make the shopping easier and more efficient. Take the time to look over this list beforehand and cross out any items you already have. The hope here is that you own some of the pantry staples, spices, and maybe even some of the produce required, which will help minimize the list. Add whatever other ingredients youll need for the week here, if doing shopping for the whole week. Produce 2 large or 3 medium spaghetti squash 1 lb Brussel sprouts 1 medium yellow onion 2 large leeks 1 head of garlic 1-inch piece ginger 1 bunch kale 1/­­2 lb shiitake 8-10 portobello caps 2-3 avocados 1 bunch cilantro 1 lemon 3 limes Spices 2 cinnamon sticks 2 star anise black peppercorns 5 whole cloves 3 whole cardamom pods 1 teaspoon coriander seeds Staples/­­Other sea salt olive oil neutral avocado oil or other oil of choice apple cider vinegar brown rice vinegar tamari sriracha/­­chili sauce 24 oz marinara sauce 1 cup vegan kimchi tortillas – gluten-free if needed sea salt Bulk 1 cup dried chickpeas 1 cup raw pumpkin seeds 1 cup raw almonds nutritional yeast Basic Prep Complete these steps on the weekend (or whenever you have the time), and these meals will be a breeze to put together during the week, thanks to all the prepared components. 1) Roast The Spaghetti Squash Spaghetti Squash, the beautiful yellow vegetable with flesh that turns into ‘noodles’ when roasted, will be the base for all our dishes in this meal plan. Here, we are roasting 2 large squashes, which we’ll be using for pesto noodles, pho, tacos, and lasagna throughout the week. Roasted Spaghetti Squash   Print Ingredients 2 large spaghetti squash - halved, seeds scooped out avocado oil or other neutral oil of choice sea salt freshly ground black pepper Instructions Preheat oven to 400° F (200° C). Prepare 2 baking sheets, lined with parchment paper. Place the halved spaghetti squash on the baking sheets, face up. Oil thoroughly and sprinkle with salt and pepper. Turn the squashes face down, place in the oven, and roast for 30-40 minutes,until the flesh is soft, cooked through, and noodle-like when scraped with a fork. Take care not to overcook, as the noodles can turn mushy. Let cool slightly. Scrape all of the noodles out of the squash skins using a fork, and store refrigerated in an airtight glass container, until ready to use. 3.5.3226   2) Cook Chickpeas and Make Broth Base for Pho In this step, we are cooking chickpeas for the pho and tacos, while also making the broth base for our pho. Making ingredients using the offshoots from other ingredients is one of the most gratifying and humbling things about cooking! Pot of Chickpeas   Print Ingredients 1 cup dried chickpeas - soaked overnight in purified water with a splash of apple cider vinegar sea salt Instructions Drain and rinse the chickpeas. Place the chickpeas in a pot and cover with about 8 cups of purified water. Bring to a boil. Lower the heat to a simmer and cook, covered, for 30 minutes. Test the chickpeas for doneness. Cook longer if needed, until completely soft. Add salt to taste at the end. Drain, reserving the cooking liquid for the pho broth (below). 3.5.3226   3) Make the Pho Broth This pho broth gets its deep, comforting flavor from toasted spices, chickpeas (cooked in the same water, in the previous step), tamari, and any other vegetable scraps you have around. Pho Broth   Print Ingredients 2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 teaspoon black peppercorn 5 whole cloves 3 cardamom pods 1 medium yellow onion - sliced into 8 wedges 3 garlic cloves - crushed with a knife 1-inch piece ginger, sliced and crushed with a knife 6 cups chickpea broth - from above any vegetable scraps like leek tops, onion skins, etc. (optional) ½ lb shiitake - hard stems separated, caps reserved 3½ tablespoons tamari 1 tablespoon brown rice vinegar ¼ teaspoon sriracha/­­chili sauce Instructions Warm a soup pot over medium heat. Add the star anise, cinnamon, coriander, peppercorns, cloves, and cardamom. Toast, stirring, until fragrant, for about 2-3 minutes. Add the onion, garlic, and ginger and sauté for another couple of minutes, until fragrant, and until the onion begins to get some color. Carefully add the chickpea broth (it may splatter), vegetable scraps (if using), shiitake stems, tamari, brown rice vinegar, and sriracha. Bring to a boil, lower the heat to simmer and cook, covered, for 30 minutes. Reserve the shiitake caps for when you make the pho (recipe below). Remove the pot from heat and let infuse further for at least 30 minutes, or as long as you have (overnight is best, refrigerate if letting infuse overnight). Strain the broth, discarding the solids. Keep the broth in the same soup pot, refrigerated, until ready to make the pho. 3.5.3226   4) Make the Brussels Sprout Pesto This pesto is made with blanched Brussels sprouts, for a dose of cruciferous goodness, and pumpkin seeds, for a lighter alternative to nuts. The result is surprisingly delicious pesto, which will be used for the Spaghetti Squash Noodle dish, as well as the lasagna. Brussels Sprout Pesto   Print Ingredients 1 cup raw pumpkin seeds 1 lb Brussels sprouts - ends trimmed off, sliced in half sea salt 1 clove garlic - chopped 1 bunch cilantro, stems and leaves (reserve a handful of leaves for the pho and tacos) - torn juice of ½ lemon 1 tablespoon nutritional yeast freshly ground black pepper ½ cup olive oil Instructions Preheat the oven to 350° F (180° C). Spread the pumpkin seeds on a baking tray and toast in the oven for 5-7 minutes, until fragrant and slightly golden. Bring a large pot of well-salted water to a rapid boil. Add the Brussels sprouts and blanch for about 8 minutes, or longer, until soft throughout, but not mushy. Drain and set aside. Reserve a small handful of pumpkin seeds and set aside to use as a garnish for the pesto noodle dish. Place the rest of the pumpkin seeds into a food processor, followed by a large pinch of salt and garlic. Pulse to roughly break up the pumpkin seeds. Divide the blanched Brussels sprouts in half. Save one half of them whole, to use later in the pesto noodle dish, keeping them refrigerated in an airtight container. Add the other half of the blanched Brussels sprouts to the food processor, along with the cilantro, lemon juice, nutritional yeast, another pinch of salt and black pepper. Process until well combined. Slowly poor the olive oil through the feeding tube on the lid, with the motor still running. Taste for salt, adjust if needed. Use the pesto right away or store refrigerated for up to 5 days. 3.5.3226   5) Make the Almond Ricotta This easy almond ricotta is mainly meant for the lasagna, but you can use any of the leftovers in the tacos or in the Brussels sprout pesto noodles. Almond Ricotta   Print Ingredients 1 cup almonds - soaked overnight in purified water 1 small garlic clove pinch of sea salt 1 tablespoon nutritional yeast generous squeeze of lemon juice - to taste Instructions Drain and rinse the almonds. Optionally, squeeze each almond to slip off the skin for a whiter, smoother ricotta. Place the almonds into the bowl of a food processor, along with the garlic, salt, nutritional yeast, and lemon juice. Add 2 tablespoons water and pulse, until you achieve a ricotta consistency. Add another 1-2 tablespoons of water, if needed. Use right away or refrigerate for up to 3 days. 3.5.3226   Recipes This is a meal that will take you minutes to prepare, thanks to all the weekend prep. Spaghetti squash ‘noodles’ go well with pesto of any kind, but they become something really special, when combined with the Brussels Sprout Pumpkinseed Pesto and silky, blanched Brussels sprouts. Spaghetti Squash Noodles with Brussels Sprout Pesto   Print Serves: 4 Ingredients ⅔ of the amount of the Brussels Sprout Pesto - from above about 3 cups roasted spaghetti squash - from above reserved ½ lb whole blanched Brussels sprouts - from the pesto recipe, above reserved handful whole toasted pumpkin seeds - from the pesto recipe, above Instructions Warm a large sauté pan over medium heat. Add the pesto and let warm through, stirring, for about a minute. Add the spaghetti squash and toss to coat in the pesto. Add the whole Brussels sprouts and let everything heat through thoroughly, stirring. Serve right away, garnished with the whole pumpkin seeds and almond ricotta from above, if using. 3.5.3226   This Pho is incredibly cozy, but also very nourishing and light. The deep, dark broth holds the powers of various warming spices, shiitake, chickpeas, and veg. Spaghetti squash ‘noodles,’ chickpeas, and kale fill it out, and a scoop of avocado + a drizzle of chili sauce on top take it to that next level. Kale Pho with Spaghetti Squash Noodles   Print Serves: 4-6 Ingredients pho broth - from above 1½ cups cooked chickpeas - from above about 3 cups roasted spaghetti squash - from above shiitake caps from ½ lb shiitake - sliced, reserved while making pho broth 2-3 kale leaves - stems removed, roughly chopped juice from 1 lime, plus more for serving handful of cilantro leaves - for garnish ripe avocado - for garnish sriracha/­­chili sauce - for garnish (optional) Instructions Bring the pho broth back to a boil, add the cooked chickpeas, spaghetti squash, sliced shiitake caps, and kale. Adjust the heat to a simmer and cook for about 10 minutes, until the kale is cooked through. Remove from heat and mix in the lime juice. Taste for salt and adjust if needed. Serve warm, with more lime slices, garnished with cilantro leaves, cubed ripe avocado, and more sriracha/­­chili sauce, if desired. 3.5.3226   This is the wintery version of our Kimchi Tacos from the Summer Meal Plan. It’s hard to do them justice with words or photos, but they are really good. Proof: my ten year old, who strongly dislikes squash and doesn’t eat kimchi because it’s too spicy, ate them for dinner two nights in a row without any comment (silence during a meal is always a good sign around here :). They are also so, so quick! Spaghetti Squash Kimchi Tacos   Print Serves: 4 Ingredients 1 tablespoon avocado oil or other neutral oil of choice 2-3 kale leaves - stems removed, leaves torn sea salt 1½ cup cooked chickpeas - all of the remaining from above 2 cups roasted spaghetti squash - from above about 1 cup vegan kimchi tortillas of choice - gluten-free if needed 1-2 ripe avocado - cubed cilantro - for serving lime slices - for serving sriracha or hot sauce of choice - for serving (optional) Instructions Warm the oil over medium heat in a large sauté pan. Add the kale and salt, and sauté for about 7-10 minutes, until soft. Add the chickpeas to the pan and stir around to lightly toast. Add the spaghetti squash and toss to combine. Add the kimchi and stir to combine and warm everything through. Taste for salt and adjust if needed. Serve the warm veg in tortillas, topped with avocado, cilantro, squeezes of lime juice, and hot sauce (if using). 3.5.3226   Does this dish of layered vegetables, mushrooms, and sauces actually taste like lasagna? It really does! The spaghetti squash ‘noodles’ replace the carb component of regular lasagna noodles, while the portobello mushrooms add substance, depth, and meatiness. The almond cheese and pesto from prep day, as well as good, store-bought marinara add just the right punch of flavor. It’s a higher vibe lasagna that will still leave you satisfied, with a bonus of not weighing you down. Portobello Spaghetti Squash Lasagna   Print Serves: 4-6 Ingredients 2 tablespoons avocado oil or other neutral oil of choice - divided, plus more for oiling the dish 8-10 portobello caps 2 large leeks, white and pale green parts only - sliced sea salt 24 oz marinara sauce about 7 cups roasted spaghetti squash - from above almond ricotta - from above reserved ⅓ the amount of Brussels sprouts pesto - from above freshly ground black pepper Instructions Preheat oven to 375° F (190° C). Warm 1 tablespoon of the oil in a large sauté pan over medium heat. Add as many portobello caps as the pan can hold and fry them on one side for a couple of minutes, until golden. Flip and fry the other side. Remove and continue with the rest of the portobellos. Set them aside on a plate and drain off any water that they release. Add the remaining 1 tablespoon of the oil to the same pan. Add leeks and a pinch of salt and sauté for about 8-10 minutes, until soft. Oil a 10 x 1o-inch, deep baking dish or a baking dish of a similar size. Spread half of the marinara sauce over the bottom. Add half of the spaghetti squash, spreading it into an even layer. Spread half of the almond ricotta over top, in little clumps. Arrange all the portobello caps in the next layer, overlapping them as you go. Next, add a layer of the pesto and sautéed leeks. Continue with layers as follows: the rest of the almond ricotta, the rest of the marinara, and the rest of the spaghetti squash. Sprinkle the top layer with salt and pepper, and drizzle with avocado oil. Cover the dish, place in the oven, and bake for 30 minutes. Increase the temperature to 400° F (200° C), uncover and bake for another 15 minutes. Let the lasagna rest and cool slightly for 10-15 minutes before serving. Store refrigerated, reheat in the oven or in a pan, covered, until warmed through. The lasagna gets even more flavorful after a day or two in the fridge. 3.5.3226   You might also like... Lemongrass Mung Beans over Spaghetti Squash Spaghetti Squash Mung Bean Lasagna Vegetarian Spring Pho with Sweet Potato Noodles and Heirloom Beans Plant-Based Meal Plan Mini: Rice (Congee, Fried Rice, Veggie Burgers) .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post New Year Glow Meal Plan: Spaghetti Squash (Pho, Lasagna, Tacos, Pesto Noodles) appeared first on Golubka Kitchen.

Italian Eggplant Casserole with Cashew-Tofu Ricotta

October 22 2018 VegKitchen 

Italian Eggplant Casserole with Cashew-Tofu Ricotta This is my healthy, gluten-free substitute for eggplant parmigiana. Not frying the eggplant saves time and calories, and both of those can be at a premium. Its very saucy and perfect over pasta. Recipe from The Vegan Slow Cooker* by Kathy Hester, reprinted by permission of the author. Photo by Cara Lyons of Cara’s Cravings. Serves: 8 For the Cashew-Tofu Ricotta: 1/­­2 cup cashews 1/­­2 cup nutritional yeast (*use gluten-free) 3 cloves garlic 1 package (15 ounces) firm tofu 1/­­2 cup unsweetened nondairy milk 1/­­2 to 1 teaspoon salt (to taste) Pepper, to taste Remaining ingredients: 1 large eggplant, thinly sliced 1 jar (25 ounces) marinara sauce, store bought or homemade Cooked pasta (*use gluten-free pasta), for serving The night before: To make the ricotta: In a food processor or blender, combine all the ricotta ingredients. Blend until smooth and creamy. Store the ricotta and the sliced eggplant in separate containers in the fridge. In the morning: Oil the crock of your slow cooker and pour in one-third of the marinara sauce. Top with half of the eggplant, half of the ricotta, and another one-third of the sauce. Repeat the layers once more, then top with the remaining sauce. Cook on […] The post Italian Eggplant Casserole with Cashew-Tofu Ricotta appeared first on VegKitchen.

Roasted Pumpkin Garlic Lasagna

October 30 2017 Meatless Monday 

Sugar pumpkin is slow roasted with garlic, then seasoned with oregano and sage in this Autumnal lasagna. Roasted garlic, cardamom and nutmeg deepen flavor of the pumpkin ricotta, while dried cranberries and apricots are sprinkled throughout to lend their complimentary fruit flavors. This recipe comes to us from Donna of Apron Strings. Serves 12 - 1 package lasagna noodles - 1 2 pound sugar pumpkin - 2 tablespoons olive oil, divided - 6 cloves garlic, peeled - 15 ounces part skin ricotta cheese - 1 15 ounce can pumpkin puree* - 1 teaspoon cardamom - 1/­­2 teaspoon nutmeg - 10 green onions, thinly sliced - 1 cup dried, sweetened cranberries - 1/­­2 cup dried apricots, diced - 1 tablespoon dried oregano - 1 tablespoon dried sage - 8 ounces lowfat mozzarella cheese, divided - 4 ounces parmesan cheese, grated *please note that canned pumpkin is not the same as canned pumpkin pie filling, which should not be substituted. Preheat an oven to 350 degrees. Bring a large pot of salted water to a boil over medium-high heat. When water boils, cook lasagna noodles according to package directions, or until al dente. Scoop the seeds and strings out of the pumpkin. Cut the pumpkin flesh into large chunks. Toss with 1 tablespoon of the olive oil and place on a baking sheet, cut size down. Scatter the garlic cloves over the pumpkin pieces. Roast 60-90 minutes, or until the pumpkin begins to brown and is tender when pricked with a fork. Remove from the oven and let cool slightly. Using a fork, smash the garlic cloves together in a medium sized bowl. Add the pumpkin puree, green onions, cardamom and nutmeg to the bowl. Stir together with the fork. When the pumpkin has cooled, remove its skin and cut into smaller cubes. Line a 13 by 11 inch baking dish with a layer of lasagna noodles. Top 1/­­4 of the ricotta garlic mixture and another layer of noodles. Top the 2nd layer of noodles with about 1/­­4 of the ricotta garlic mixture, then 1/­­3 of the cranberries, 1/­­3 of the diced apricot and 1/­­3 of the roasted pumpkin cubes. Season with 1/­­3 of the oregano and sage. Finish the layer with 1/­­3 of the mozzarella and parmesan cheeses. Repeat this layering process 2 more times, or until you are out of noodles, pumpkin, dried fruit, spices and cheeses. Bake for 30-45 minutes, or until the lasagnas edges are browned and bubbling. The post Roasted Pumpkin Garlic Lasagna appeared first on Meatless Monday.

Chickpea Spinach Pie with Berbere Spice

October 3 2017 Vegan Richa 

Chickpea Spinach Pie with Berbere SpiceChickpea Spinach Pie with Berbere Spice. Easy Chickpea Spinach Pastry for holidays and company with vegan puff pastry. Use spices or blends of choice. Use lentils for variation. Vegan Soy-free Nut-free Recipe.  I told you I was going through a Berbere and Cajun obsession at the moment. So here goes another one. This ridiculously tasty pie is a breeze to put together. Use up those canned or cooked chickpeas or lentils, cook them up with the spices, onion and spinach. Fill up a thawed puff pastry sheets (many are accidentally vegan), seal and bake!  The idea for this came about when I was thinking about making something like a Spanakopita but simpler. Chickpeas are a easy filling if you already have some cooked. Loads of onion, spinach and spices and the crisp puff pastry make this pie very pleasing for the crowd. You can make one whole pie or small hand pies. Always a hit! Use any spices of choice or use the spice blends from my book (baharat, shawarma, garam masala etc). Or use just herbs, a combination of thyme, sage and oregano + nooch. Add some tofu or almond ricotta for variation.  Easy Holiday Appetizer or Side to impress. The chickpea spinach filling is also great in sandwiches or as a dip! Continue reading: Chickpea Spinach Pie with Berbere SpiceThe post Chickpea Spinach Pie with Berbere Spice appeared first on Vegan Richa.


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