roll - vegetarian recipes

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roll vegetarian recipes

paneer frankie recipe | paneer kathi roll | paneer wrap

July 12 2019 hebbar's kitchen 

paneer frankie recipe | paneer kathi roll | paneer wrappaneer frankie recipe | paneer kathi roll | paneer frankie roll with step by step photo and video recipe. kathi roll or frankie recipes are popular street food snack across india. it is made generally with combination of egg yolk with spiced meat stuffing, wrapped in a wrap bread. but for the non meat eaters, vegetarian rolls are made and paneer frankie recipe is one such popular alternatives among the veg frankie recipes. The post paneer frankie recipe | paneer kathi roll | paneer wrap appeared first on Hebbar's Kitchen.

Sattu Paratha

July 7 2019 Manjula's kitchen 

Sattu Paratha (adsbygoogle = window.adsbygoogle || []).push({}); Sattu Paratha Sattu Paratha, Sattu Ka Paratha is made with spicy sattu filling, sattu is roasted chana flour. This is a popular paratha in state of Bihar. Sattu Paratha is a great breakfast treat and a good lunch box option. For Dough - 1 cup whole wheat flour (roti ka atta) - 1 tbsp oil -  1/­­2 tsp salt -  1/­­3 cup water to make dough (use as needed) Filling - 1 1/­­2 cup sattu, dailya, roasted chana flour - 2 tbsp oil - 1 1/­­4 tsp salt -  1/­­2 tsp cumin seeds (jeera) - 1/­­8 tsp asafetida (hing) - 1/­­8 tsp nigella seeds (kalonji) -  1/­­2 tsp mango powder (amchoor) -  1/­­4 tsp red chili powder - 1 tbsp green chili finely chopped -  1/­­3 cup water to make crumbly dough (use as needed) Also Need - 2 tbsp whole wheat flour (to roll the paratha) - 2 tbsp oil (to cook the paratha) Making Dough -  Mix flour, salt, and oil add water as needed to make a soft dough. Knead dough for about two minutes on a lightly greased surface to make the dough soft, smooth and pliable. Cover the dough and let the dough rest for at least ten minutes. Filling -  Mix all the filling ingredients together, sattu, salt, asafetida, cumin seeds, kalonji, mango powder and green chili, well. Add water as needed to bind all the ingredients together. Use just enough water, it should hold everything together. Making Paratha -  Divide the dough and filling into six equal parts and form into balls. Filling balls will be little bigger than dough. -  Roll dough into a 3 circle. Place a filling in the center. Pull the edges of the dough to wrap it around the sattu filling. Repeat to make all six balls. Let the filled balls settle three to four minutes. -  Meanwhile heat a heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready. -  Press the filled ball lightly on dry whole wheat flour from both sides. Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side up. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour. -  Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots. -  After a few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula. -  Flip again and press with a spatula making sure the paratha is golden-brown from both sides. Repeat for the remaining parathas. Paratha are best served hot and crispy. Parathas can be kept at room temperature for up to two days wrapped in aluminum foil or in a covered container.  For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven. Serving Suggestions Parathas can be served with Plain Yogurt, Mango pickle, or with Aloo Tamatar ki Sabji , (Potatoes with spicy tomato gravy) a classic combination. What is Sattu The difference between  besan and sattu because they both look about the same. The difference being that whereas besan is the flour of raw gram, and sattu is the flour of the roasted gram. Roasting the besan it is not same as the flour of roasted chana. Sattu is also high in protein. The post Sattu Paratha appeared first on Manjula's Kitchen.

Vegan Gluten free Cinnamon Rolls Grainfree No Yeast

June 25 2019 Vegan Richa 

Vegan Gluten free Cinnamon Rolls Grainfree No YeastAmazing Fluffy Vegan Gluten free Cinnamon Rolls. These Grain free Cinnamon Rolls use almond flour and have no yeast, so no rising time. Vegan Soyfree Recipe. No added yeast Jump to Recipe It is time to make some cinnamon rolls! That need just 1 Bowl and are free of gluten, grain, and yeast! Gluten-free + Vegan Baking is always tricky. There are many flours and flour combinations and each add different textures, flavors and behavior to the final dish. Gluten free flours also tend to dry really quickly, so using them in directly in a regular flour recipe doesnt always work. Methods and recipes can completely change with gluten or grain free baking. For these cinnamon rolls, I use almond flour and coconut flour with a bit of starch. Starch is the binder and the coconut flour keeps the dough dry enough to help make it easier to roll.  The delicate dough is steamed rather than baked. Baking will dry them out into crispier rolls with biscuity edges. These rolls are not going to be as chewy and fluffy as a regular flour roll, but are fluffy enough when made right. The almond flour adds it owns flavor. These rolls are best served fresh right out of the steamer, when they are at their fluffiest and freshest flavor. If you make these, let me know how they turned out! See below for the need for each ingredient and substitution options.Continue reading: Vegan Gluten free Cinnamon Rolls Grainfree No YeastThe post Vegan Gluten free Cinnamon Rolls Grainfree No Yeast appeared first on Vegan Richa.

Vegan Gluten free Cinnamon Rolls Grainfree

June 25 2019 Vegan Richa 

Vegan Gluten free Cinnamon Rolls GrainfreeAmazing Fluffy Vegan Gluten free Cinnamon Rolls. These Grain free Cinnamon Rolls use almond flour and have no yeast, so no rising time. Vegan Soyfree Recipe. No added yeast Jump to Recipe It is time to make some cinnamon rolls! That need just 1 Bowl and are free of gluten, grain, and yeast! Gluten-free + Vegan Baking is always tricky. There are many flours and flour combinations and each add different textures, flavors and behavior to the final dish. Gluten free flours also tend to dry really quickly, so using them in directly in a regular flour recipe doesnt always work. Methods and recipes can completely change with gluten or grain free baking. For these cinnamon rolls, I use almond flour and coconut flour with a bit of starch. Starch is the binder and the coconut flour keeps the dough dry enough to help make it easier to roll.  The delicate dough is steamed rather than baked. Baking will dry it out into a crispier roll with biscuity edges. These rolls are not going to be as chewy and fluffy as a regular flour roll, but are fluffy enough when made right. The almond flour adds it owns flavor. These rolls are best served fresh right out of the steamer, when they are at their fluffiest and freshest flavor. If you make these, let me know how they turned out! See below for the need for each ingredient and substitution options.Continue reading: Vegan Gluten free Cinnamon Rolls GrainfreeThe post Vegan Gluten free Cinnamon Rolls Grainfree appeared first on Vegan Richa.

bread malai roll recipe | malai bread roll | instant rabri malai roll

June 7 2019 hebbar's kitchen 

bread malai roll recipe | malai bread roll | instant rabri malai rollbread malai roll recipe | malai bread roll | instant rabri malai roll with step by step photo and video recipe. bengali sweets or desserts are known for it creamy and rich taste it has to offer. having said that, the traditional bengali sweets can be time consuming or overwhelming for a novice cook. but there are quick cheat recipes made with bread and bread malai roll recipe is one such recipe which should satisfy the traditional quench. The post bread malai roll recipe | malai bread roll | instant rabri malai roll appeared first on Hebbar's Kitchen.

Artichoke-Spinach Dip

May 30 2019 Robin Robertson's Global Vegan Kitchen 

Artichoke-Spinach Dip Artichoke-Spinach Dip I love anything with artichokes: grilled fresh baby artichokes are the beyond compare.  When I can’t get fresh artichokes, I satisfy my craving with frozen, jarred, or canned.  I like to put marinated artichoke hearts in salads and that the creamy and delicious artichoke-spinach dip is a longtime favorite.  In fact, Im such a fan of that dip that Ive developed a few other ways to use it such as a pasta sauce, or as a tasty filling for palmiers. First, the dip itself.  Sometimes I make it with a homemade cashew cream cheese (see Veganize It!), but more often than not, I opt for saving time and use a commercial vegan cream cheese.  The dip is quick and easy to make and can be made ahead of when you need it.  You can pop it in the oven just before serving time or do what I usually do:  heat it in a small slow cooker. Artichoke-Spinach Dip 1 (10-ounce) bag baby spinach, lightly steamed, then squeezed dry 1 cup vegan cream cheese 1 tablespoon fresh lemon juice 1/­­4 cup nutritional yeast 3/­­4 teaspoon onion powder 1/­­2 teaspoon garlic powder 3/­­4 teaspoon salt 1/­­4 teaspoon ground black pepper 2 (12 -ounce) jars marinated artichoke hearts, well drained and blotted dry Preheat the oven to 400 degrees °F. Lightly steam or microwave the spinach for 1 minute or until wilted.  Allow to cool. Combine the cream cheese, lemon juice, nutritional yeast, onion powder, garlic powder, salt, and pepper in a food processor. Blend until very smooth. When the spinach is cool enough to handle, squeeze any liquid from it and add it to the mixture in the food processor.  Add the artichokes and pulse to combine, leaving some texture. Do not over-process. Transfer to an ovenproof baking dish, and bake uncovered for 15 minutes, or until hot. Remove from the oven and let cool slightly. Serve with toasted French bread slices or your favorite crackers. Makes about 3 cups Slow Cooker Variation:  Instead of baking in the oven, transfer the dip to a small (1 quart) slow cooker and cook on High for about 2 hours, or until hot.  As a pasta sauce: To transform this dip into a great pasta sauce, simply thin it out with your favorite unsweetened plant milk until its the perfect consistency.  Then, add a little more onion powder, maybe some more nutritional yeast, and a little extra salt and pepper.  Heat until warm and toss with freshly cooked pasta.  Palmier filling: Another favorite way to enjoy the creamy goodness of artichoke-spinach dip is to use it as a filling for these light and flaky palmiers, made with vegan puff pastry, available in the freezer case of most supermarkets.  Best of all, these palmiers freeze well, so if you only need enough for a few people, you can freeze the second roll (unsliced) and thaw when needed. Artichoke-Spinach Palmiers  1 recipe Spinach-Artichoke Dip (see above) 1 package frozen puff pastry, thawed (Pepperidge Farm brand is vegan) Unfold one sheet of puff pastry onto a flat work surface. Spread half of the artichoke-spinach mixture onto the pastry sheet, spreading to within 1/­­2 inch of the edges. Roll up one long side of the dough to the middle of the dough, then roll up the other side of the dough so the two rolls meet in the center. Repeat with the remaining dough sheet and filling mixture. Refrigerate for 45 minutes. Preheat the oven to 400°F. Using a serrated knife, cut each roll into slices, slightly less than 1/­­2-inch thick. Place each slice, cut-side down, on parchment-lined baking sheets, allowing about 1-inch of space in between each slice.  Use a metal spatula to flatten the palmiers to 1/­­4-inch thickness.  Bake for 20 minutes or until golden brown. Serve warm.   The post Artichoke-Spinach Dip appeared first on Robin Robertson.

Spring Vegetable and Quinoa Pot Pie

May 15 2019 Golubka Kitchen 

Spring Vegetable and Quinoa Pot Pie Spring has been super rainy for us (it’s been raining for almost a full week now!), with only a sprinkling of a few nice days, so cozy food cravings are still in full swing around here. I seriously can’t wait until freezing cold smoothies, raw salads, and huge watermelon mono-meals regain their appeal, but I definitely don’t mind living on this pot pie til then :) It’s got almost all the comforting features of a traditional pot pie, but is made with bright spring produce and a blanket of thinly sliced vegetables instead of the more traditional pastry-based crust. Leeks, asparagus, peas, and spinach all made it into this pot pie in celebration of spring. There’s also quinoa for more substance and a stew-like texture, as well as carrots and zucchini. The crust is made up of thinly sliced potatoes (use new potatoes for the ultimate seasonal points) and zucchini. You could totally sub in your favorite pot pie pastry crust here if you’re looking for something even more substantial, store-bought biscuits would work too. Don’t be afraid to improvise and include other spring goodies that you might find around this time of year. Green garlic, spring onions, and ramps could replace some of the leeks. Quickly blanched fava beans could stand in for part of the peas. Chives can be used for garnish instead of scallions, and chive blossoms will always offer the most beautiful finish. Hope you enjoy this one :) Spring Vegetable and Quinoa Pot Pie   Print technique adapted from The First Mess cookbook Serves: 6 Ingredients avocado oil or olive oil 2 leeks - white and pale parts only, thinly sliced 2 medium carrots - sliced into half-moons salt - to taste 3 medium zucchini - divided 5 garlic cloves - minced about ½ teaspoon each of dried herbs - such as thyme, rosemary, marjoram (you can use fresh herbs as well, about 1 tablespoon minced total) 1 tablespoon tomato paste ¼ cup uncooked quinoa freshly ground black pepper - to taste ½ cup dry white wine scant ¼ cup ground rolled oats or oat flour (gluten-free if needed) 2½ cups vegetable stock 1 small bunch asparagus - tough ends trimmed, cut into 1-inch pieces 4 cups baby spinach or other tender spring greens 8-10 oz fresh or frozen green peas 2 medium new potatoes or Yukon gold potatoes - thinly sliced into rounds on a mandoline fresh herbs - for garnishing Instructions Preheat the oven to 375° F (190° C). Warm a generous drizzle of oil in a soup pot or very deep pan over medium heat. Add the leeks, carrots, and a pinch of salt, and sauté for about 7 minutes, until the leeks are soft. Meanwhile, dice 2 of the zucchini into medium cubes and mandoline the remaining 1 zucchini into thin rounds, setting it aside together with the mandolined potatoes. Add the garlic, herbs, and tomato paste and stir to incorporate for about 30 seconds, until garlic is fragrant. Add the diced zucchini, quinoa, more salt, and pepper, and stir to incorporate. Pour in the wine and turn up the heat to a medium high. Let the wine cook off and absorb for 1-2 minutes. Add the ground oats/­­oat flour and the vegetable stock to the pot. Bring everything up to a simmer and cook for 3-5 minutes, stirring periodically, until the mixture is slightly thickened. Turn off the heat and let the pot sit off the heat for a few minutes, then stir in the asparagus, spinach, and peas, mixing to lightly wilt the spinach. Taste for salt and pepper and adjust if needed. Spoon the stew into an oiled 9 x 9 baking dish (or a dish of a similar size), evening it out with a spoon. Arrange the mandolined potato and zucchini on top of the stew, overlapping them and alternating them in a pattern. Brush the vegetables with more oil and season with salt and pepper. Bake for 35-40 minutes, until the potato slices are fully cooked. Turn on your broiler on low and place the pot pie under the broiler for about 5 minutes, or until your crust is crispy, golden and blistered in places. Be careful not to burn the crust. Let the pot pie cool slightly and serve, garnished with fresh herbs. Notes You could divide the pot pie mixture and crust vegetables into small, single serve dishes or ramekins for individual pot pies. Just place the ramekins on a baking sheet and slide into the oven. 3.5.3226 The post Spring Vegetable and Quinoa Pot Pie appeared first on Golubka Kitchen.

Vegan Tortilla Roll Ups Recipe with Dairy free cream cheese

May 7 2019 Vegan Richa 

Vegan Tortilla Roll Ups Recipe with Dairy free cream cheeseVegan Tortilla Roll Ups Recipe. Veggies and Sun-dried tomato are mixed in Tofu Herb Cream Cheese and rolled to make Easy Tortilla pinwheels. Vegan Nutfree Recipe, no oil. Can be gluten-free soy-free Jump to Recipe It is getting hot out here and weekends are more and more about spending time outside. Finger foods, potlucks and picnic meal planning! These tortilla roll ups work out perfectly for either. They need just 20 mins of active time and some time to chill. These vegan cream cheese tortilla roll ups use a quick creamy filling with herbs, veggies, sun dried tomato, all mixed into a tofu cream cheese like mix. The vegan cream cheese uses just a few ingredients. Just process everything in a food processor. Add some chopped veggies such as peppers or other veggies of choice. Mix in, spread, roll up and chill, then slice and done! Change up the herbs and flavors for variation. See Recipe notes for non soy and no gluten options!Continue reading: Vegan Tortilla Roll Ups Recipe with Dairy free cream cheeseThe post Vegan Tortilla Roll Ups Recipe with Dairy free cream cheese appeared first on Vegan Richa.

Vegan Quiche

April 29 2019 Meatless Monday 

This quiche is vegan and soy-free, with a cheesy filling complementing a whole grain crust and crunchy asparagus or seasonal veggies of your choice. It’s also easy to prepare, taking 40 minutes to make from start to finish. This recipe comes to us from Happy Kitchen.Rocks . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 6 - For the crust: - 260 grams or 2 cups whole wheat flour - 1 tsp. sea salt - 1/­­3 c. olive oil - 0.4 cup (100ml) cold water   - For the filling: - 1 cup raw cashews soaked in water over night (if time is limited, one hour of soaking is sufficient) - 2/­­3 cup water - 1 tsp Marmite or nutritional yeast - 2 cloves garlic - 1 tbsp lemon juice - 1/­­2 tsp nutmeg - a pinch cayenne - 2 tbsp freshly chopped herbs (consider oregano and thyme) - salt and freshly ground black pepper to taste - 7 spears asparagus (or veggie of your choice)   Prepare the crust: 1. Preheat the oven to 350 °F. 2. Combine whole wheat flour, salt, olive oil and water in a medium mixing bowl. 3. Knead until the dough forms a ball. Roll it and transfer to a rectangular quiche or tart pan. (You can use 10 x8 in., 14 x 6 in, 12 x 12 in. or even round-shaped ones.) 4. Bake for 15 minutes. Make the filling: 5. Place soaked cashews, garlic, water, lemon juice, nutmeg and a pinch of cayenne in the bowl of your food processor or blender. 6. Pulse until smooth and silky to achieve consistency of a thin hummus. Add more water if needed. 7. Add chopped herbs, salt and black pepper to taste. Prepare your veggies: 8. Trim ends of asparagus and blanche in salted boiling water for 5 minutes. (This way you will pre-cook the thickest parts of your stems while the tops will be nice and crunchy.) 9. If using other vegetables (except for dried tomatoes), pre-cook by stir-frying or steaming. Assemble the quiche: 10. Spread the filling over the crust. Arrange asparagus on top and gently press it, so that it’s half drown in the filling. 11. Bake for 20 minutes or until he top is golden. The middle should be a little unset. If a firmer texture is desired, increase baking time to 30 minutes. 12. Let it cool and enjoy! The post Vegan Quiche appeared first on Meatless Monday.

Vegan Sushi

April 27 2019 VegKitchen 

Vegan Sushi This type of sushi is called makizushi (sushi roll). It comes in the form of a roll of dried nori seaweed stuffed with various foods, especially raw fish, but in our case its going to be vegetables!     Save Print Vegan Sushi Serves: The post Vegan Sushi appeared first on VegKitchen.

Gluten free Naan Vegan Grainfree

April 24 2019 Vegan Richa 

Gluten free Naan Vegan GrainfreeVegan Gluten free Naan Flatbread. Grain-free Naan Recipe. No Yeast. 6 Main Ingredients,  1 Bowl, and 20 Minutes. Serve with curries or slice and serve with dips or add to bowls. Soyfree Nutfree options.  Jump to Recipe We always need a good, fluffy, soft Naan flatbread to serve with curries, soups, stews or dips. My favorite Naan is obviously the one with gluten. But this one today is totally gluten-free! This Gluten free Naan has no grain, no yeast, no egg, no nuts, no need to sit and rise, no need to roll out. They are super quick and simple! They need 1 Bowl, 6 Main ingredients and are ready within 30 mins. Just whisk the batter, spread on parchment lined sheet, add toppings and bake! These flatbreads are soft and pliable when warm and will tend to dry out or get more cakey as they sit. Cover and store. I prefer the baked version, but you can make them on a cast iron skillet as well. See notes. To reheat, slice and grill or warm on a skillet or in a microwave. They also are great to serve with dips. Top with different seeds of choice and serve with creamy bean dips for a protein filled snack. These Naans are a slightly modified version of the chickpea Naans from my Indian Kitchen cookbook. That book is a treasure of amazing recipes! Continue reading: Gluten free Naan Vegan GrainfreeThe post Gluten free Naan Vegan Grainfree appeared first on Vegan Richa.

Stadiums Up Their Game with New Meatless Options

April 15 2019 Meatless Monday 

Stadiums Up Their Game with New Meatless OptionsWhether youre in it for the love of the game or the delectable ballpark eats, baseball season is in full swing. In 2019, stadiums are offering more meatless options than ever before: From the Impossible Burger to falafel-packed pitas to meat-free Philly cheesesteaks, theres no shortage of tasty ways to fill up at the concession stands. Find a few notable favorites below. Photo Credit: Beyond Meat Dodger Stadium Burgers and hot dogs are ballpark staples, and now meatless options are, too, at Dodger Stadium in Los Angeles. Find the Impossible Burger topped with herb mayo, lettuce, tomato and onions at Field Section 47 and Reserve section 29, according to Eater . Beyond Meat is also available, in the form of a Dodger Sausage , at Field 10, Loge 133, and Reserve 4.   Citi Field Mets fans can whet their appetites at the Goya Burrito Bar (Section 414), where they can choose from bean, rice and veggie burritos, bowls, or nachos, Eater reported. In the mood for something else? Youre in the right place, as AM New York highlighted. Score a margarita pizza cupcake (Jim Beam Highball Club on the Promenade),  Shake Shacks Portobello Shroom Burger (Section 140, Field Level Concourse), a veggie taco at El Verano Taqueria (Section 139, Field Level Concourse), or a veggie dog at Hain Celestial Gluten Free & Organic Stand (Section 105).   Globe Life Park Stadium The Texas Rangers provide their fans with a meatless haven at Globe Life Park Stadium . The Ballpark Vegan (near section 16) serves up a variety of meatless eats, including a Beyond Burger topped with vegan cheese, street tacos loaded with Beyond Meat crumbles and vegan chili.   T-Mobile Park If you have tickets to a Seattle Mariners home game, come hungry ! Find the seemingly ubiquitous Impossible Burger at Lil Woodys Burger & Shakes (at the Pen). This version is built the old fashioned way, topped with chopped onion, diced pickle, tomato, lettuce, ketchup and mayo. Hit It Here Café (Right Field Hit It Here Terrace) serves a fully vegan Beyond Burger, which is paired with vegan Just Mayo. At The Natural (Section 105), Beyond Meat is served in the form of a sweet and spicy sausage. Here you can also order avocado toast - not yet a ballgame staple, but whos to judge? At Paseo (Edgars Cantina and Edgars Home Run Porch), you can chow down on the Tofu Delight Sandwich, which features sautéed organic tofu with garlic aioli, caramelized onion, cilantro, pickled jalape?o and romaine lettuce, all served on a toasted baguette.   Yankee Stadium Yankee Stadium boasts tons of meatless dining options. At Bareburger (section 132), choose between the Beyond Sausage sandwich, avocado bites or the Changeup Burger (Impossible Burger, pickled red onions, spinach, guacamole, spicy pico de gallo on a sprout bun). At the Toyota Terrace (in the right field bleachers), try a crispy buffalo cauliflower bun thats served with celery slaw and creamy bleu cheese. If youre craving something sweet, its important to know theres a Ben & Jerrys Scoop Shop located in Sections 125 and 318.   Oracle Park The three-time World Champion San Francisco Giants are winners in more ways than one: Their stadium food options are truly trophy-worthy. The venue hosts a culinary garden behind the centerfield wall, from which two restaurants source fresh produce like kale and avocado. Beyond an assortment of fresh veggies, there are tons of meatless meals available here. The Garden Table offers an Impossible beef-based chili, and the standard Impossible Burger is available at Derby Grill outposts. Guests can go beyond classic ball game fare with the rice bowl (baby bok choy and baked tofu) or the noodle bowl (roasted eggplant, wok-seared bell peppers, crispy tofu) at Fongs , located on the second floor promenade.   Citizens Bank Park Grammy Award-winning musician Questlove has certainly upped the Philadelphia Phillys cool factor. Launched at the end of March 2019, the teams Citizens Bank Park is now serving Questloves Cheesesteak , a meatless riff on the citys iconic dish made with - you guessed it - Impossible Meat (Sections 108 and 120). In addition to the new menu item, plant-based meals can be found at Shake Shack, the first sit-down Shake Shack in a sports venue (near the Third Base Gate) and at Harry the Ks Broadcast Bar and Grille, which is serving up curry cauliflower lettuce (Left Field Gate).   Did we miss one your meatless stadium faves? Tell us about it by leaving a comment on our Facebook  page or post it using #MeatlessMonday. Want to bring Meatless Monday to your local stadium or community? Become a Meatless Monday Ambassador today ! 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. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post Stadiums Up Their Game with New Meatless Options appeared first on Meatless Monday.

Banana Sticky Rice

April 8 2019 Meatless Monday 

Eating bananas for breakfast isn’t some kind of groundbreaking move, but this banana sticky rice recipe certainly adds a fun new twist to the typical morning meal. The dish is sweet and hearty, making it a stick-to-your-bones-type fuel that’ll help energize you all day long. And while its creaminess may seem incomparable, thanks to the use of coconut milk, the recipe is 100% vegan. This recipe is from our partners at Think Rice . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 6 - 2 cups sweet rice (or short grain sushi rice), uncooked - 3.5 cups coconut milk, unsweetened - 2 teaspoons lime zest - 3/­­4 teaspoon salt - 8 banana leaves, thawed - 8 bananas, cut into thirds   1. Combine rice and 2.5 cups of coconut milk in pot. 2. Bring to a boil, reduce to simmer, cover and cook for 20 minutes. 3. Let pot stand covered off heat for an additional 5 minutes. 4. While rice is still hot, fold cooked sushi rice with remaining unsweetened coconut milk, lime zest, and salt in a bowl until rice becomes sticky and has cooled slightly. 5. Using a 2-oz scoop, scoop warm coconut lime rice into each banana leaf square and top with a piece of banana. Top with another 2 oz scoop of rice and then roll the banana leaves into a “burrito-style” roll making sure banana is encased in rice. 6. Steam the packets 4 minutes or until banana leaf becomes fragrant. Can be served warm or cold The post Banana Sticky Rice appeared first on Meatless Monday.

Vegan Chunky Monkey Overnight Oats

April 1 2019 Meatless Monday 

Delightfully vegan, perfectly dense, and pleasurably sweet, this protein-packed breakfast is filled with heart-healthy whole grains that will keep you full all morning. Simply add all of the ingredients to a Mason jar, refrigerate overnight, and wake up the next day to an incredibly healthy breakfast! Overnight oats are a perfect alternative to many traditional sugary breakfast options and can be enjoyed by the entire family. This recipe comes to us from Triad to Wellness . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 1 1/­­4  cup  mashed bananas ( 1/­­2 medium banana) 2  tablespoons  salted nut butter,  your choice 1/­­4  cup  unsweetened plain almond milk 1/­­3  cup  gluten-free rolled oats 2  teaspoons  hemp hearts 1/­­2  teaspoon  vanilla extract 1/­­2  teaspoon  cinnamon 1  teaspoon  vegan chocolate chips (for topping) 1 1/­­2  teaspoons  coconut (for topping)   Place banana, nut butter, and almond milk in a glass jar (or container with a lid) and stir with a spoon to combine. Add oats, hemp hearts, vanilla, and cinnamon and stir, then press down with a spoon to ensure all oats are coated in almond milk. Cover securely with a lid or plastic wrap and set in the refrigerator overnight (or at least 5 hours). The next day, open and enjoy as is, or garnish with desired toppings. The post Vegan Chunky Monkey Overnight Oats appeared first on Meatless Monday.

Easy Rhubarb Mango Crisp

June 12 2019 Golubka Kitchen 

Easy Rhubarb Mango Crisp Keeping the rhubarb content coming these past few weeks. No regrets :) Crisps are the ultimate lazy dessert. They are messy by nature, which makes them very hard to get wrong. All you need to make a crisp is a layer of fruit, almost any fruit, mixed with a bit of sweetener and maybe some aromatics, and topped with the usually rolled oat-centered crisp element. Time in the oven will take care of the rest. The fruit will get jammy and bubbly, while the topping will become golden brown, mostly crispy, and a bit soft where it interacts with the fruit. Served warm with ice cream or yogurt, it’s pure heaven. Our version features rhubarb and mango, both of which are still going strong where we are. They make a really special pair – we’re very excited about this one! The beautiful, floral tartness of rhubarb really shines next to the jammy sweetness of mango, especially when they melt together in the oven. Ginger offers a little sunny sparkle, but you could skip it and still get delicious results. The pistachios in the crisp bring their beautiful savoriness and color, but again, you can easily sub them out with other nuts like almonds, pecans, etc. This dessert is low maintenance and takes very little active cooking time as far as baking projects go, and the mango-rhubarb marriage is truly something worth experiencing at least once! Hope you enjoy this one :) Mango and Rhubarb Crisp   Print adapted from Simply Vibrant Serves: 4-6 Ingredients for the filling 1 lb rhubarb - sliced into 1 pieces 3 yellow mangoes - pitted and sliced into ½ pieces ¼ cup coconut sugar 1 tablespoon ginger powder or grated 1 piece of fresh ginger 1 teaspoon vanilla for the crisp 1 cup rolled oats (gf if needed) ¾ cup almond flour ¼ cup pistachios or other nuts of choice like almonds, pecans, etc. - chopped 1 teaspoon baking powder pinch of sea salt ¼ cup maple syrup ¼ cup coconut oil - chilled, plus more for oiling the baking dish Instructions to make the filling Preheat the oven to 375° F (190° C). Put the rhubarb and mango in an oiled 7 x 10 baking dish (or a baking dish of a similar size) and mix together with a spoon. Add the coconut sugar, ginger, and vanilla, and mix everything through. Set aside while you make the crisp. to make the crisp Combine the oats, almond flour, pistachios/­­other nuts, baking powder and salt in a large bowl, tossing to combine. Add the maple syrup and stir to incorporate. Cut the chilled coconut oil into small pieces and add it to the bowl. Mix everything together with your hands, pressing the mixture between your fingers to incorporate the coconut oil into the crisp. Sprinkle the crisp mixture on top of the rhubarb and mango, and transfer the baking dish to the oven. Bake for 30 minutes, until the topping is golden. Cover the baking dish with a piece of parchment paper and bake for another 10 minutes, until the filling is jammy and bubbly and the rhubarb is cooked through. Remove the baking dish from the oven and let it cool slightly. Serve as is or with a scoop of ice cream/­­coconut yogurt on top. Enjoy! 3.5.3226 The post Easy Rhubarb Mango Crisp appeared first on Golubka Kitchen.

Vegan Black Bean Burgers with Guacamole and Charred Romaine Salad

June 3 2019 Meatless Monday 

These vegan gluten-free black bean burgers are perfect for busy weeknights when you need something nutritious and satisfying quickly. Ground oats give the burgers structure and amp up the fiber content. In the flavor department, weve got sweetness from a sautéed onion, smokiness from smoked paprika, and freshness from lime and cilantro. In the summer, you can serve the burgers on a crunchy purple cabbage slaw. You can also plop them on a whole grain bun with all the regular fixins. This recipe comes to us from Alex of The New Baguette. Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 For the Burgers: - 3 tablespoons extra virgin olive oil, divided - 1 small yellow onion, finely diced -  1/­­2 teaspoon sea salt, divided - 2 medium garlic cloves, minced - 1 14-ounce can of black beans, drained and rinsed (1 3/­­4 cups cooked beans) -  3/­­4 cup rolled oats -  3/­­4 teaspoon ground cumin -  3/­­4 teaspoon smoked paprika -  1/­­4 teaspoon freshly ground black pepper - 2 handfuls cilantro leaves, roughly chopped - 2 teaspoons freshly squeezed lime juice   For the Guacamole and Salad: - 1 large avocado, peeled, pitted and mashed - 1 tablespoon minced red onion - 1 tablespoon finely chopped cilantro - Freshly squeezed lime juice, to taste - Sea salt, to taste - 2 small heads of Romaine lettuce, cleaned thoroughly, halved lengthwise and patted dry - About 2 teaspoons extra virgin olive oil - 1 1/­­2 cups grape tomatoes, halved   Burgers: 1. Heat 1 tablespoon of oil in a large skillet over medium-low heat. Add the onion and 1/­­4 teaspoon salt. Stir and cook until softened, about 4 minutes. Add the garlic and cook for another 30 seconds. Set aside. 2. Place 1/­­3 cup of the beans in a medium bowl and mash lightly with a fork. Set aside. Place the oats in a food processor and grind into a fine meal. Add the cumin, smoked paprika, black pepper, cilantro, lime juice, the remaining 1/­­4 teaspoon salt, the onion mixture, and the whole beans. Puree until smooth. Transfer the pureed mixture to the bowl with the mashed beans and stir to combine. 3. If you prefer thicker patties, divide the mixture into 4 pieces; for thinner patties, 5 pieces. Roll each piece between your palms and flatten into a patty. Place on a tray or platter. Wipe out the skillet where you cooked the onion and heat the remaining 2 tablespoons of oil over medium heat. Cook the burgers about 4 minutes per side, until browned and crisp, flip and cook for another 4 minutes. Serve with charred romaine salad (below) or as desired. Guacamole and Salad: 1. In a small bowl, stir together the avocado, onion, and cilantro. Season to taste with lime juice and salt. Set aside. 2. Heat a large skillet or grill pan over high heat. Lightly drizzle the cut sides of the lettuce with oil and place cut side down in the skillet, gently pressing down. Cook for 1-2 minutes, until nicely browned, then flip and cook for another minute. Transfer to a cutting board and set aside. Reduce the heat to medium and add a bit of oil to the pan. Add the tomatoes and cook for 1 minute, just until softened. Set aside. 3. Slice the lettuce into thin strips and toss in a bowl with the tomatoes, lime juice, and salt to taste. Divide the salad among 4 plates and top with burgers and guacamole. The post Vegan Black Bean Burgers with Guacamole and Charred Romaine Salad appeared first on Meatless Monday.

Vegan Pizza Rolls Recipe

May 23 2019 Vegan Richa 

Vegan Pizza Rolls RecipeVegan Pizza Rolls. Easy Pizza dough stuffed with herbed Mushroom tomato filling, rolled, sliced and baked. Delicious snack or appetizer! Vegan Soyfree Nutfree Recipe. Jump to Recipe You know whats more fun that pizza, soft pizza rolls! A simple pizza dough flavored with herbs, filled with a mushroom tomato stuffing, rolled, sliced and baked for a flavorful, fun appetizer! These rolls can be prepped ahead and are freezer friendly. You can also make them into Pizza pockets. Divide the dough into 4 portions, add the filling and vegan cheese such as vegan mozzarella, or use my mozzarella sauce from the portobello burgers. Seal and bake for 20 to 25 mins. Serve with marinara.Continue reading: Vegan Pizza Rolls RecipeThe post Vegan Pizza Rolls Recipe appeared first on Vegan Richa.

Restaurant Review: Roots & Rolls, Barcelona

May 13 2019 Happy Cow veggie blog 

If you can easily find most of your favourite food transformed into a yummy vegan meal, sushi often remains the craving that devoted vegans suffer from. Already conceived as a healthy option, the plant-based chefs seem to focus less on the Japanese delicacies than on the myriad ways to revisit the classics. Burgers, wraps, pizzas are the main attractions of the plant-based culinary scene. Regretfully, vegan restaurants tend to neglect the many cuisines that make our planet such a beautiful place. Luckily, they are entrepreneurs that are innovative enough to challenge the status quo and invest in what hasnt been done yet instead of following the existing trends. May I present you Roots & Rolls, one of the most avant-garde plant-based concepts opened in Barcelona. Their cuisine is a fusion of Japanese/­­Asian heritage with a touch of international inspirations incorporating flavours and spices from all over the world. The environment itself merits attention, its design atmosphere and trendy look attract the fine bouche but also curious foodies in search of the newest concept in town. Its unique minimalistic design is influenced by the Nordic legacy of the owner, Sandra de Jong. The elegant and modern setting is embellished by plenty […] The post Restaurant Review: Roots & Rolls, Barcelona appeared first on The Veggie Blog.

Vegan Fresh Spring Rolls with Peanut Sauce

May 3 2019 Vegan Richa 

Vegan Fresh Spring Rolls with Peanut SauceEasy Vegan Fresh Spring Rolls with Peanut Sauce. Rice paper Fresh Rolls with Marinated Tofu and Peanut Dipping Sauce. Gluten-free Recipe. Can be Nutfree with Sunbutter or Sweet Chili sauce.  Jump to Recipe These refreshing fresh rolls are perfect for the warm weather. Tofu is marinated in a simple marinade, noodles are cooked and tossed with some peanut sauce, veggies are sliced or julienned, the fresh herbs such as mint and cilantro, chopped up, rice paper wrappers assembled and then stuff and roll. Change it up by changing the marinade, add in a fruit, change up the dipping sauce to my sweet chili sauce.Continue reading: Vegan Fresh Spring Rolls with Peanut SauceThe post Vegan Fresh Spring Rolls with Peanut Sauce appeared first on Vegan Richa.

Have a Meatless May with these 9 Seasonal Recipes

April 29 2019 Meatless Monday 

Have a Meatless May with these 9 Seasonal RecipesSpring is in full swing! Tree buds are beginning to blossom and the produce aisle is overflowing with seasonal crunchy, colorful offerings that had been hibernating all winter. This season is packed with tasty ingredients for impeccable, meatless recipes. Colorful cauliflower hummus, a vibrant spring pasta and a veggie-packed vegan quiche are just some of the stars of this weeks recipe roundup. Theres no better way to celebrate the seasons changing than by cooking up something fresh and in season, dont you think? Roast Purple Cauliflower Hummus from Habits of a Modern Hippie Green Spring Pasta from Parsnips and Pastries Chili Lime Jackfruit Tacos from Simply Healthyish Vegan Quiche from Happy Kitchen.Rocks Cucumber, Avocado & Sweet Pea Chilled Summer Soup from Mango Tomato Rhubarb Almond Bars from Robin Asbell Fresh Green Smoothie from Picky Diet Pasta Primavera from Su’s Healthy Living Asian Green Bean Salad from The Quotable Kitchen Invite your friends and family to join you in a celebration of spring with these plant-based recipes. If youre looking for other meatless recipe inspiration,  check out our recipe gallery . 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. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post Have a Meatless May with these 9 Seasonal Recipes appeared first on Meatless Monday.

White Bean and Spinach Burgers

April 26 2019 VegKitchen 

White Bean and Spinach Burgers A mild yet flavorful vegan burger, this combination of white beans and spinach is equally good in pita sandwiches, on English muffins, rolls, or served without any bread at all. Embellish with your favorite fixings--lettuce, sliced tomatoes, hot sauce, ketchup, mustard, vegan mayo, etc. Kids who are open to green foods might enjoy eating these out of hand. The post White Bean and Spinach Burgers appeared first on VegKitchen.

Achari Mathri (Masala Mathri)

April 21 2019 Manjula's kitchen 

Achari Mathri (Masala Mathri) (adsbygoogle = window.adsbygoogle || []).push({}); Achari Mathri (Masala Mathri) Achari Mathries, is a traditional staple snack in North India. They are usually served with spicy pickles, but in this recipe I have added mango pickle spices in the dough instead to add a tangy flavor to the mathri itself. With my family, mathries are a must have while travelling, and now with Achari Mathri, we no longer need the pickle, so it becomes one less thing to carry.  - 2 cup all purpose flour (planin flour, maida) - 1/­­2 cup fine sooji (samolina) - 1-1/­­2 tsp salt - 1/­­4 tsp dry ginger powder (saunth) - 1/­­4 tsp asafetida (hing) - 1/­­2 tsp fennel seeds crushed (saunf) - 2 tsp coriander powder (dhania) - 1 tsp yellow mustard seeds powder - 1/­­2 tsp mango powder (amchoor) - 2 tsp red chili flake (adjust to taste) - 4 Tbsp oil - 3/­­4 cup lukewarm water (use as needed) -  Mix all the ingredients except the water. Add the water little at a time, kneading into a firm dough.  Cover the dough and set aside for 15 minutes or more. Prick them with a fork all over the rolled dough, so the Mathries do not puff when frying, and Mathries stay crisp. -  Divide the dough into 3 equal parts. Take each part of the dough and make a flat ball shape. Roll them into about 12-inch circles and thickness of salted crackers. -  Take a cookie cutter and cut them in rounds. I am using 2-1/­­2 inch cookie cutter. Use the size and shape to your choice. -  Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly. -  Make sure to place just enough mathris in the oil it should be easy to turn them. Fry the mathris until both sides are light golden-brown. This should take about 7-8 minutes. Tip - Achari Mathries can be stored for a couple of months in airtight containers.  - If the mathries are cooked on high heat, they will be soft. - You will also enjoy Gulab Jamuns, Besan Ki Burfi, Plain Mathri The post Achari Mathri (Masala Mathri) appeared first on Manjula's Kitchen.

Eggplant Pesto “Meatballs”

April 15 2019 Meatless Monday 

Who said meatballs must be made with meat? Hearty eggplant is one of the best vegetable substitutes for making meat-less meatballs because of its meaty texture and high fiber content. These plant-based Eggplant Pesto Meatballs have a similar texture to your traditional Italian recipe, but the eggplant in our recipe gives these balls a more tender and silky consistency and a flavor that makes it easy to forget that you are not eating beef. This recipe comes to us from Triad to Wellness . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Makes 40 meatballs (5 servings) - Eggplant mixture 1 1/­­2  tbsp  olive oil 1  medium  onion  chopped 2  garlic cloves  minced 1 1/­­4  pounds  eggplant  unpeeled and cut into 1″ cubes 3/­­4  cup  water 1/­­4  tsp  salt 1/­­2  tsp  pepper 1  cup  panko bread crumbs red pepper flakes  optional - Cashew Pesto 2  garlic cloves,  minced 1 cup  raw cashews,  soaked overnight or boiled for 20 minutes until soft 2  tbsp  pine nuts 2  tbsp  water 2  tbsp  lemon juice 1/­­4  cup  nutritional yeast 1/­­4  tsp  sea salt   Preheat oven to 400 degrees F. Place 1/­­2 tablespoon olive oil in a large nonstick skillet over medium high heat. Add onion and saute until translucent about 3 minutes. Add garlic until lightly browned, remaining olive oil, and eggplant, and brown on both sides. Add water, season with salt and pepper and cook, stirring occasionally until eggplant is soft. Remove from heat, transfer to a heat proof bowl, and set aside. In a food processor, add garlic, cashews, pine nuts, nutritional yeast, sea salt, and water. Process until smooth. Add basil, lemon juice, and olive oil while processing. Mix until smooth and set aside. In the bowl, mash eggplant into small pieces with the back of a wooden spoon or potato masher. Add the cashew pesto and mix well. Lastly, add the breadcrumbs and red pepper flakes and stir until well combined. Roll eggplant meatless balls in about 2-inch diameter approximately 1 1/­­2 tablespoon of mixture. Transfer to parchment lined baking sheet and bake until browned (about 25 minutes) turning once so the eggplant pesto “meatballs are browned on both sides. Serve over zucchini noodles or your choice of pasta with tomato sauce. The post Eggplant Pesto “Meatballs” appeared first on Meatless Monday.

Spinach Salad with Baked Tofu and Carrot Ginger Dressing

April 1 2019 Meatless Monday 

This light, refreshing salad is a perfect side that can also stand on its own thanks to the protein-rich spinach and tofu. To save time, you can press the tofu and make the peanut sauce and dressing the night before for a quicker and easier prep time! This recipe comes to us from Triad to Wellness . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 2 Spinach Salad 6  ounce  bag of spinach 3/­­4  cup  carrots 3/­­4  cup  edamame 3  tbsp  hemp seeds,  seeds 14  ounces  firm tofu,  drained, pressed and cut into 1″ cubes   Peanut Sauce 1/­­4  tsp  coconut oil,  olive oil can be substituted 2  garlic cloves,  minced 2  tbsp  low sodium tamari,  soy sauce or coconut aminos can be substituted 3/­­4  cup  water 1  cup  coconut milk,  canned 3/­­4  cup  coconut water 2  tbsp  red curry paste 3/­­4  cup  peanut butter,  smooth 1  tbsp  sorghum syrup,  honey can be substituted red pepper flakes,  optional   - Carrot Ginger Dressing 1/­­4  cup  olive oil 1  tsp  sesame oil 1/­­4  cup  white vinegar 2  tbsp  white miso,  white chickpea miso can be substituted 1  tbsp  tahini 2  medium carrots,  peeled and chopped 1  inch long  piece fresh ginger,  peeled and cut into circles 1  tsp  sorghum syrup,  honey can be substituted 1/­­4  tsp  salt 1/­­4  tsp  white pepper   Preheat oven to 400? F. To drain and press tofu, roll tofu in a clean dish towel and place on a clean plate. Cover tofu with the flat side of another plate. Stack three heavy books on top of plate and set aside to allow liquid to drain from the tofu for at least 15 minutes. (This step can be prepped the night before.) To make peanut sauce, heat coconut oil over medium heat in a medium saucepan. Add garlic, sauté until lightly browned. Whisk in tamari, water, coconut milk, and coconut water. Add curry paste and stir for 1 minute. Whisk in peanut butter and sorghum syrup, bring to a simmer. Cook for 5 minutes. Add red pepper flakes if desired. Remove from heat. Cut tofu into 1 inch cubes. Place tofu cubes in a single layer on a lined baking sheet pan with parchment paper. Bake until firm, approximately 20 minutes. Remove tofu from oven, baste tofu with 1/­­4 cup peanut sauce, set aside. In a high-speed blender add all of the ingredients for the carrot-ginger dressing, blend until smooth. Refrigerate the dressing for at least 15 minutes so the flavors meld. In a medium salad bowl, toss together spinach, carrots, edamame, 2 tablespoons hemp seeds, remaining peanut sauce, basted tofu, and 6 tablespoons of carrot ginger dressing in a large bowl. Sprinkle the top of salad with 1 tablespoons hemp seeds. The post Spinach Salad with Baked Tofu and Carrot Ginger Dressing appeared first on Meatless Monday.

Scallion Pancakes

March 25 2019 Meatless Monday 

These 3-ingredient Vegan Scallion Pancakes are incredibly delicious and very easy to make. Theyre also known as green onion pancakes and can be made with chives or leeks too. This recipe comes to us from Bianca Zapatka . See the step-by-step photos on her blog . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Makes 4 pancakes 2  cups  all-purpose flour (250g) 3/­­4  tsp  salt 3/­­4  cup  warm water (180ml) 1 1/­­3  cup  finely sliced scallions  green part only 4  tbsp  cooking oil  plus more for brushing   1. In a large bowl, mix the flour and salt. Then pour in the water and stir with chopsticks or a fork until all the water has been absorbed. 2. Using your hands, knead all the bits of dough together. (If your dough is still very dry after a bit of kneading, add 1-2 tbsp more water*). Then transfer dough to a working surface and continue kneading until the dough is smooth and soft, about 5 minutes. 3. Shape the dough into a round ball. Cover with foil (or a damp towel) and let rest for 20-30 minutes. After resting time, divide the dough into 4 equal sized pieces and shape them into balls. (Work with one piece at a time and cover the remaining pieces so they wont get dry). 4. On a lightly floured working surface, roll out one piece into a very thin circle. 5. Brush the circle with a bit of oil, and sprinkle about 1/­­3 cup chopped scallions all over the dough. 6. Roll up the dough into a log. Take one end of the log and curl it into a snail. 7. Use your hands to flatten the dough a bit, then use your rolling pin to roll it out again to another circle, about 8-/­­9-inch (20/­­22cm) in diameter. (Dont worry if some scallions poke out through the dough). 8. Repeat with the remaining dough pieces and stack them as you go, separating with parchment paper. 9. Heat 1 tbsp oil in a pan over medium heat and pan-fry each side of one pancake for about 2-3 minutes until golden-brown and crispy. Repeat with remaining pancakes, adding about 1 tbsp oil per pancake. 10. Cut Scallion Pancakes into quarters and serve hot with dipping sauce. Notes The pancakes are best eaten when hot. Theyll be still good when cooled, but will no longer be crispy. If you still have any fried pancakes left, you can reheat them in the oven. Sprinkle some grated non-dairy cheese on top and bake for a few minutes until crispy again. If they got a bit hard overnight, you could also put them in the microwave for a few seconds. * The ideal flour water ratio may vary slightly depending on the kind of flour you use and how you measure it.   The post Scallion Pancakes appeared first on Meatless Monday.


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