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Khasta Kachori Besan

April 2 2021 Manjula's kitchen 

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

Punjabi Aloo Paratha

March 26 2021 Manjula's kitchen 

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

Paneer Petha Ka Ladoo

March 22 2021 Manjula's kitchen 

Paneer Petha Ka Ladoo (adsbygoogle = window.adsbygoogle || []).push({}); Print Paneer Pethe Ke Ladoo & Petha Sandesh Dessert .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } Many sweets are made using paneer, which is freshly made homemade Indian cheese. Paneer Pethe Ka Ladoo is delicious and easy to make. This recipe was suggested by my friend Usha, who lives in Jaipur. I must say I really enjoy paneer-based sweets, which include Rasgullas, Ras Malai, Sandesh and many more! I decided I would give a paneer-based dessert a try, Paneer Petha Ladoo. Paneer desserts are considered very classy and for a sophisticated palate. They also are typically very refreshing, delicious, and easy to make. Another reason I like to make paneer sweets is because it is very difficult to mess up the recipe! You can start with one recipe for a paneer dessert and then if it doesn't turn out right, it is very easy to fix and come up with a new recipe! Another favorite dessert of mine is Petha, which is a famous sweet from Agra (India). Petha is made from white pumpkin and sugar. These ingredients together are simply delicious. Enjoy! Recipe will make about 12 Ladoo. Course Dessert Cuisine Indian Prep Time 20 minutes Cook Time 5 minutes Total Time 25 minutes Servings 12 ladoos Ingredients1 cup Paneer homemade 1 cup Petha shredded, sweet 1/­­4 tsp Green Cardamom powder 1 Tbsp Pistachios sliced, for garnishing InstructionsDrin the whey from paneer well and knead the paneer until the paneer is almost rolls into smooth soft dough. In a flat frying pan add paneer, petha and cardamom mix it. Turn the heat to low and cook the paneer mixture stirring and pressing continuously until paneer starts coming together as soft dough. This should take about 4-5 minutes. Turn off the heat and keep mixing the paneer like you are making dough. This is most important step to this dish; you are just cooking paneer enough to take out the rawness. If you over cook the paneer it will become crumbly. Turn off the heat and transfer the mixture to the plate, let the mix sit for about 5 minutes, then divide into 12 equal parts or make the size of ladoo you prefer. Roll them between you palm and shape them in round balls. Garnish with pistachios. NotesI am using homemade paneer, you can refer to my video how to make the paneer which I have done earlier. I am also using dry petha sweet which is available in Indian grocery store, you can also use canned Petha sweet. If you are using canned petha, drain the syrup, and lightly pat dry. The post Paneer Petha Ka Ladoo appeared first on Manjula's Kitchen.

Vegan Rice Pudding

March 19 2021 Oh My Veggies 

You only need seven ingredients to make this tasty recipe. This creamy vegan rice pudding is made with almond milk and flavored with orange, maple, and warm cinnamon spices.  When you take a bit of this dairy-, coconut-, and gluten-free rice pudding, you’ll find that it doesn’t lack any flavor. Whip up this vegan pudding for a delicious dessert today.  This Vegan Rice Pudding is… Easy to Make  Simple (Few Ingredients)  Coconut-Free  Dairy-Free  Gluten-Free Vegan Friendly  Vegetarian  Loaded with creamy flavors  How to Make Vegan Rice Pudding  Grab a pot and place it on the stove. Add in all your ingredients.  Whisk together the mixture and bring to a boil, stirring occasionally.  Once the rice thickens, stir continuously until the rice is fully cooked.  Remove from the stove and add your favorite rice pudding toppings.  Scroll down for the full recipe with measurements and detailed instructions. Tips & Tricks  Variety Of Rice  I find a long grain white rice does best with this recipe. You will find that other varieties, like brown rice, etc., won’t produce the same creamy, flavorful texture.  Heavy-Bottom Pot  You will find that investing in a great heavy-bottom pot is important. A nice heavy-bottom pot is […]

Everything Bagel Crackers – 4 Ingredients only

March 11 2021 Vegan Richa 

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

Coconut Paratha

February 22 2021 Manjula's kitchen 

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

suji roll recipe | suji ke roll | aloo paneer rava roll nasta | sooji ke roll

February 19 2021 hebbar's kitchen 

suji roll recipe | suji ke roll | aloo paneer rava roll nasta | sooji ke rollsuji roll recipe | suji ke roll | aloo paneer rava roll nasta | sooji ke roll with step by step photo and video recipe. kids snack recipes are always controversial with a demand of taste and healthy perspective. having said that most of these snack recipes are oil-based or deep-fried one and satisfying only the taste perspective. however, there are some snacks which satisfies both the conditions with no oil and made using steam and it is known as aloo paneer suji roll recipe. The post suji roll recipe | suji ke roll | aloo paneer rava roll nasta | sooji ke roll appeared first on Hebbar's Kitchen.

Skillet Enchiladas with Soy Curls

February 8 2021 Vegan Richa 

Skillet Enchiladas with Soy CurlsEveryone will love these unconventional vegan skillet enchiladas made in one skillet with soy curls, black beans, sauteed veggies, queso, and crunchy tortilla chips. Garnish with your favorite Mexican toppings like cilantro, vegan shredded cheese, and avocado. Homemade Enchiladas are one of my favorite quick weeknight meals but sometimes I dont have the time or energy to roll up tortillas and bake them. Sometimes I need quick and easy! Let me introduce you to easy vegan skillet enchiladas! They are life-changing! I love this vegan enchiladas recipe because you dont have to roll or spend hours making the sauce and fillings, and you dont have to worry about a perfect presentation. This is as easy as Tex-Mex gets. We make a simple red sauce in the blender, then fry up some soy curls which act as chikin sub, with bell peppers and onions. DONE! Now, we simply layer our enchiladas sauce with tortilla chips instead of soft tortillas and add some black beans and vegan cheese shreds while we’re at it! You are basically making an enchilada nachos casserole! Awesome for game day or Superbowl! All done in so little time and with so little effort. This a no-fuss Mexican skillet dinner recipe. And let me tell you kids LOVE it, even with all of the added veggies! If you would rather make classic enchiladas, make my Vegan Enchiladas!  More Mexican inspired recipes from the blog - Spicy Chipotle garlic Jackfruit Tacos - Vegan Tinga bowl with Hearts of Palm, Chickpeas, Spanish... - Pulled Butternut Squash Tacos. Vegan Glutenfree Recipe - Jackfruit Meatballs Tacos - Lentil Sweet Potato Tacos - Easy DIY Burrito Bowl You can use some of the above recipes as the enchilada filling as well. Lets make these!Continue reading: Skillet Enchiladas with Soy CurlsThe post Skillet Enchiladas with Soy Curls appeared first on Vegan Richa.

Almond Butter Protein Balls

February 7 2021 VegKitchen 

Almond Butter Protein Balls Six ingredients are all you need to make these Almond Butter Protein Balls. These are great pick-me-up snack to fuel your body and curb your sweet tooth cravings. Cocoa, shredded coconut, almond butter, and more make the most incredible bite-size vegan protein balls.  Prep these on Sunday and have these protein balls all week to pack for your lunch, to combat the 2 pm slump, or as an after school treat for the kids. These protein almond balls are even freezer friendly! These Almond Butter Protein Balls Are… Vegan  Vegetarian  Gluten-Free  Dairy-Free  Great for meal prepping snacks  Freezer Friendly  How to Make Almond Butter Protein Balls  Add your activated chia seeds, cocoa powder, almond butter, maple syrup, almond meal, and coconut in a bowl.   Mix until well combined. Roll into balls.  Coat each protein ball with the leftover coconut flakes. Tips and Tricks Activate chia seeds To activate chia seeds, they need to be soaked in almond milk. Once they swell up they will resemble tapioca pudding. Combining 2-3 tablespoons of milk with the chia seeds will work. Let them soak for 15-20 minutes. If you find they run out of liquid, add a splash more in.  Texture  You will […] The post Almond Butter Protein Balls appeared first on VegKitchen.

Apple Pie Baked Oatmeal

January 23 2021 Vegan Richa 

Apple Pie Baked OatmealThis Vegan Apple Pie Baked Oatmeal features a layer of baked oatmeal with crunchy nuts, chia seeds, and warming spices topped with delicious homemade apple pie filling.  Plenty of cinnamon and some maple syrup for sweetness make this baked oatmeal perfect for a cozy morning. Vegan Glutenfree, can be made without Nuts. Apple Pie meets Baked Oatmeal!  A warm, comforting way to start the day, especially served warm topped with a dollop of vegan yogurt or coconut whip and paired with a hot cup of fresh-brewed coffee.  A nice change from your regular bowl of oatmeal. Its so satisfying to eat a slice of baked oatmeal – hearty enough to be breakfast all on its own but is also a delightful afternoon snack and a perfect addition to any brunch spread. Im all about those dessert-for-breakfast creations these days. Have you checked out my Banana Bread Baked Oatmeal? AndCarrot Cake Baked Oatmeal! So delicious! The texture of the baked oatmeal is like moist oat bars witb all the flavor from the spices and texture from nuts and seeds! The best thing about this recipe? The aroma of the vegan apple pie baked oatmeal wafting through your house as it bakes – it is absolutely heavenly! This vegan apple pie baked oatmeal has the warm cinnamon-scented apple pie filling goodness of your favorite Thanksgiving dessert, but instead of a pie crust, it is served on wholesome baked oatmeal. The oatmeal bake is made with rolled oats, pecans, coconut and sweetened only with maple syrup. This vegan oatmeal bake recipe is filled with fiber to keep you full until lunch. MORE OATMEAL OPTIONS - Banana Bread Baked Oatmeal GF - Peanut butter and Jelly Baked Oatmeal. GF - Pumpkin Baked Oatmeal No Oil GF - Carrot Cake Baked Oatmeal GF - Samoa Cookie Overnight Oats with date caramel GF - Golden Steel cut Oats GF - Savory Spiced Oats Hash GF Apple pie anything just brings joy and I was so excited to turn this All American dessert into a healthy wholesome breakfast recipe.Continue reading: Apple Pie Baked OatmealThe post Apple Pie Baked Oatmeal appeared first on Vegan Richa.

Everyday Pull-Apart Chick’n Seitan

January 18 2021 Isa Chandra Moskowitz 

Everyday Pull-Apart Chick’n Seitan Makes 4 pounds This is the layery, flaky textured vegan chicken of your dinnertime dreams! I wanted something comparable to store-bought vegan chickn, but like, better? Its just the thing to simmer away on a Sunday then store and use throughout the week. The recipe is not difficult but it does require a few items, such as cheeseclotch and twine, which will only make you feel more cheffy than you already do. The cheesecloth also gives the outer layer a nice pin-prick texture that sears beautifully. The gist of the recipe is that the seitan dough is processed into a soft dough that is somehow clumpy yet totally holds together. Its then gathered pulled, twisted, bundled and simmered, creating a pull-apart texture that is reminiscent of the finest fakest meat. But it tastes so much better when it comes from your kitchen! The flavoring is subtle and versatile enough for everything from a South Asian stir-fry to an Italian parmesan. Theres just a touch of turmeric to lend luster and brighten up the color, pea protein gives it a good nice meatiness and texture. Would it work with something besides pea protein? I dont know! I didnt try it! But I really think the pea is key. For the simmering broth, use a diluted bullion. Just something lightly flavored to keep the flavors mellow. I’ll post more recipes for how to use it. It takes to marinades well and browns beautifully! Grilled, fried, shredded for soups, it’s so fantastically versatile and soaks up flavor like a champ. PS Thanks to Avocado & Ales, the inventor of Chickwheat, which is the shreddiest of shreddy seitan chickn! I used her method of food processing the seitan to give it a bit of that shreddy texture. If you are looking for realllllly shreddy chickn, check that one out. But Im sure you already have. This one is more chunky and pull apart. Like the title says.  Creating Perfect Simmered Seitan Bundles: A romance era novella ~ This recipe is not difficult. But often when people say something “isn’t difficult”, are they just talking you off the ledge? If it isnt difficult why would you have to even say that? Thus, in short, what I mean is that its not difficult IF you pay attention and read the directions, because every step counts. So read this in bed, the night before you make it, and then dream of perfect little seitan bundles. ~ Part 1: Cheesecloth. First of all, make sure you have cheesecloth and twine. Cut the cheesecloth into the proper sizes before beginning and set it aside. When wrapping, dont go too tight or it will make the chickn denser than intended. It will still be good! But this isnt a boustier. Leave some slack, because the seitan soaks in moisture and plumps up, leading to the layery, light shreds we are going for. If that sounds vague, hows this: make sure you can pull the cheesecloth about 1/­­2 an inch away from the seitan once its wrapped. So, snug and secure, with a little room to breath. ~ Part 2: Mind your broth temp. If the broth is too hot you can water log the seitan, but this is very easy to prevent. Before adding the seitan, bring the broth up to a low boil, then lower the heat so that its not boiling at all, just very hot. Then add the seitan bundles. When you add the seitan, the broth temperature will drop even more. Bring the heat up slightly. During this time, the seitan will be developing a skin which will protect it from becoming, as they say, seitan brains. Once it is on this low heat for about 20 minutes, you can raise the heat to a low boil. Now its really cooking! Cook this way for about 45 more minutes, with the lid ajar, using tongs to rotate the bundles every 15 minutes or so. ~Part 3: Cool it now. The cooling off stage is crucial, as if your seitan is heading from a hot spring to a spa at a ski resort. Turn the heat off and let the seitan cool in the broth. This can take an hour or so, but its worth it for perfectly cooked fake chicken. If you have a cool place to put it, thats great. An open porch? A safe fire escape? OK, now that you have attended the Ladys School For Seitan, you should be well prepared to strike out on your own. Have fun and remember: you were made for this! Ingredients For the Chick’n Seitan: 2 cups water 1 tablespoon olive oil 2 teaspoons apple cider vinegar 1 1/­­2 teaspoons salt 2 teaspoons onion powder 1 teaspoon garlic powder 1/­­2 teaspoon white pepper 1/­­8 teaspoon turmeric 1/­­4 cup nutritional yeast flakes 1/­­2 cup pea protein flour 1 1/­­2 cups vital wheat gluten For the broth: 10 cups chickeny vegetable broth 8 bay leaves Directions Have ready 4 nine-inch double layered cheesecloth squares and twine. In a food processor fit with a metal blade, whiz together water, olive oil, apple cider vinegar, salt, onion powder, garlic powder, white pepper and turmeric. Add nutritional yeast and pea protein and process until smooth, about 30 seconds.  Now add the vital wheat gluten and pulse in. Once it is all incorporated, process on low for about 5 minutes. It will be very stretchy, stringy and pliable. Give the motor a break once in awhile if your processor cant handle it.  Divide the dough into 4 even-ish pieces. From this point, be careful not to overhandle the seitan because you want it to retain its texture, which will allow it to separate nicely once cooked.  Gently roll a glob of gluten into an 8 inch roll. Fold in half, give a twist and pull again so its about 6 inches long. This creates the layers. Wrap in cheesecloth, snugly but not tightly, it will expand. Tie with each end with twine. Proceed with the remaining pieces and let rest while you prepare the broth. In a large (8-quart) pot bring broth to a boil. Lower heat. Add the seitan bundles. Let stew very gently without boiling for about 15 minutes. When skin is set, place the lid ajar for steam to escape and low boil for about 45 more minutes.  Cool completely in broth. Pull apart and use how ever you want! It tastes best if browned in some olive oil first.

Tempeh Meatballs & Spaghetti

January 7 2021 Isa Chandra Moskowitz 

Tempeh Meatballs & Spaghetti Serves 2 to 4 Photo By VK Rees So many of my best memories revolve around a big juicy meatball, and lots of slurpy, garlicky marinara. My grandmas dinner table with a big platter of her meatballs right in the center of it, always featuring a few burnt ones that everyone in the family tried to grab before anyone else could. My best friends mom, a beautiful Italian woman with jet black hair and catlike blue eyes, feeding me almost every night of the week. And later, when I went vegetarian, cooking tofu balls and spaghetti with my mom and sis. Even decades later, when I lived in a loft with no heat, every Sunday night my roommates and I would watch Sopranos and eat spaghetti and meatballs, made from some storebought soy sausage stuff.  Well, this recipe is none of those exactly, but its a mishmash of all those experiences. I love the texture of tempeh in meatballs, its succulent and satisfying. A few condiments and pantry spices give me the childhood flavors that I crave. Definitely double this recipe if you feel like it, and dont forget to burn a few…those are always the best loved.  The method of simmering tempeh here is one that is so useful when you want a more neutral flavor! Learn it, live it. This recipe is from Isa Does It. Ingredients For the meatballs: 16 ounces tempeh 1 cup water 1 tablespoon tamari or soy sauce 1 tablespoon olive oil 2 cloves garlic, minced 3 tablespoons ketchup 1 tablespoon dijon mustard 1/­­2 teaspoon dried oregano 1/­­2 teaspoon dried thyme 1/­­2 teaspoon salt Several dashes fresh black pepper 1/­­2 cup very finely chopped yellow onion 1 cup panko breadcrumbs Olive oil for pan frying For the rest: 8 oz spaghetti 4 cups marinara, storebought or homemade Red pepper flakes Fresh black pepper Directions Boil a pot of salted water for spaghetti.  Meanwhile, crumble tempeh in small pieces into a 2 quart pot. Submerge in a cup of water, a tablespoon soy sauce and one tablespoon olive oil. Cover and bring to a boil. Once boiling, lower heat and simmer, with the lid slightly ajar so that steam can escape, for 15 minutes. Most of the water should be absorbed. If there is excess water, drain and place tempeh in a mixing bowl and place in the freezer to cool It should take 10 minutes or so, give it a stir after 5 minutes to make it cool evenly. In the meantime, prepare your onions. Once cool, add garlic, ketchup, mustard, oregano, thyme, salt and pepper then mix well. Mix in the onions. Now add the breadcrumbs and use your hands to mix until it holds together very well. If it seems loose, add extra breadcrumbs by the tablespoon until you can form very tight, compact balls. Scoop up about golfball sized amounts and roll between your hands to form the balls. Your water should be boiling at this point, so cook the spaghetti now. When its ready, drain and toss with marinara in the pot you boiled it in. Keep covered and hot until ready to eat. Preheat a large non-stick pan (preferably cast iron) over medium heat. Coat the pan with a thin layer of olive oil. Add meatballs one by one, rolling them in the pan to coat in oil. If your pan is not big enough to fit all of the balls comfortably, then do them in two batches. Pan fry for about 10 minutes, rolling them frequently, to cook evenly.  Serve spaghetti in big bowls, with three or four meatballs each. Top with extra red pepper flakes or fresh black pepper and slurp it up!

Cast Iron Seitan Steak & Onions

December 30 2020 Isa Chandra Moskowitz 

Cast Iron Seitan Steak & Onions Serves 2 to 4 If youre from Brooklyn — and youre probably not even though you say you are — then you celebrate with steak. Everyone knows this from every movie. Cavernous steakhouses that date back to the last, last century lurking all over the city, tucked under bridges or beside a forgotten waterway, with their historical plaques, creaky wood floors, and signed Frank Sinatra portraits on the wall.  Well, 2020 is over and its time to celebrate Brooklyn style. Whether its a night of somber reflection or one of dancing and drinking (in your own home with only your household members and/­­or just your cat) this recipe works. Its a visceral activity unto itself, injected with whatever meaning you need it to have.  Basically, youll work a pliable ball of gluten until its goth red and gristle-y. Then you roll and pound it. Throw it into a hissing cast iron pan to sear. Smoke. Fire. Sizzles. Who needs fireworks? I was striving for something that could come together in one pot. I like baking seitan, but it does tend to dry things out and I wanted this to be juicy (pronounced JUSAY). Enter sear/­­braise. The steaks are cooked, removed from the pan then you create a rich au jus with onions, garlic and red wine. Some miso for that savory je ne sais quoi. And the seared steaks are placed back in to cook through. The end result is some of the best seitan I have ever had! Seared and smoky, firm but tender. And totally juicy (pronounced JUSAY). Plus it comes with its own sauce, perfect for slathering. Serve with mashed potatoes or crinkle cut fries. Or anything starchy and awesome. Happy New Year.  Recipes Notes ~ I tested this recipe using tamari, but something was missing. The Braggs Liquid Aminos really upped the flavor game here, adding nuance and just kind of this steak sauce flavor that really popped. I recommend it! Not only because you get a bottle with Patricia Braggs floral hat printed on it, but its a nice ingredient to have around for when youre like This rice needs to taste more hippy. ~ Beet powder is another fabulous ingredient. It honestly doesnt have much flavor in small quantities but adds so much color! You can try to use whole beets or whatever you are going to do but I didnt try that and any adjustments to liquid and dry ingredients in this recipe will change the texture dramatically. Ive found it in stores but Amazon is evil and the most reliable place to get it.  ~ If you dont have a cast iron pan, then….wait, why dont you? Get one. You need that hot sizzle when it hits the pan and nothing else will give you that.  ~ The broth you use will affect the outcome. Make sure it isnt too salty because the sauce reduces a lot. If youre using a concentrated bullion mixed with water, that is fine, but go light with it and taste as you go to see if it needs more. ~ I used Bobs Vital Wheat Gluten. If you use a different one, results may vary. Why? Protein content, probably. Not all VWG has the same amount. They should standardize this for our vegan future. ~ I really cant see one person eating a full steak like this, so I dont know, prove me wrong. Aesthetically I wanted it to be this big, but realistically, it serves four. Ingredients For the Steaks 1 1/­­4 cups vital wheat gluten 2 tablespoon nutritional yeast 2 tablespoons beet powder 2 teaspoons lemon pepper (salt free) 1 teaspoon onion powder 1/­­2 teaspoon mild mustard powder 2/­­3 cup water at room temp 3 tablespoons Braggs liquid aminos 2 tablespoons tomato paste 2 tablespoons olive oil 2 teaspoons red wine vinegar Everything else: Olive oil for cooking 1 medium onion, sliced 4 cloves garlic, minced 1/­­2 cup dry red wine 2 tablespoons red miso 3 bay leaves Fresh black pepper 1/­­4 teaspoon dried thyme 4 cups veggie broth Fresh parsley for garnish To serve: Mashed potatoes or crinkle cut fries. Instagram seems to go gaga over crinkle cut fries. Or any potatoes, really. A baked potato would be just fine! Also a green veggie. Nothing with too much flavor because this has a lot! Directions In a large mixing bowl, combine wheat gluten flour, nutritional yeast, lemon pepper, onion powder and mustard powder. Make a well in the center. In a small bowl, mix together water, aminos, tomato paste, olive oil and vinegar until the tomato paste is incorporated.  Add wet ingredients to the well and mix until a lumpy ball forms. It will appear a bit dry. Now, use your hands (with gloves if you have them) to knead the mixture until all ingredients are incorporated and there are no dry spots. If its very cold in the kitchen, you may have a harder time kneading. Moisten your hands with warm water and keep going, it should take about 3 minutes and appear very stretchy.  Divide the ball in half with a knife. Again, if its cold, the seitan might spring back more so this process will take a big longer. On a large cutting board, flatten the dough into a kidney shape that is roughly 3/­­4 inch thick and 8 inches in length. Use a rolling pin to roll, flatten and form. Let the first one rest while you do the second one.  Let both doughs rest about 10 minutes, for the gluten to relax a bit, then repeat the rolling process. Again, its more resistant if your kitchen is very cold so you might need to let it rest one more time.  As the steaks rest the surfaces will get a little smoother, which if what you want for the sear and appearance.  Preheat the cast iron grill over medium high. It should be very hot and water should immediately evaporate. This is important because you want the steak to hiss immediately so that is sears and does not stick.  Pour in a thin layer of olive oil to coat the bottom of the pan. Add the steaks and sear until dark brown, but not burnt, about a minute and a half per side. Use a thin metal spatula to flip steaks. Once they are seared, lower the heat to medium and let them cook until somewhat firm, about 10 more minutes, flipping and pressing down on them with the spatula.  Now we are going to remove the steaks and cook the sauce in that same pan. Place steaks on a plate.  Turn heat up to medium high. Drizzle about 2 tablespoons of olive oil into the pan. Add onions and a small pinch of salt and sear the onions for about 3 minutes. Add the garlic and a little more oil if needed and cook for about 2 more minutes, stirring often.   Add the wine and stir to deglaze and reduce, about 3 minutes. Mix in the miso to dissolve. Add bay leaves, a healthy dose of fresh black pepper (1/­­2 teaspoon or so), thyme and veggie broth. Let the broth warm, reduce heat to medium. Once warm, return the steaks to the brothy pan and submerge, spooning broth and onions over. Cover the pan and let cook for about 30 minutes. The broth should be simmering this whole time, but not boiling too rapidly.  OK were almost done! Remove the cover and flip the steaks. Turn the heat up and let sauce reduce for about 15 minutes uncovered. The broth will get really boily and active. Spoon sauce over the steaks while they cook. The steaks should no longer appear submerged and the sauce should be thickened a bit and really flavorful. Taste for salt.  Let sit for 10 minutes or so before serving. Remove bay leaves and garnish with parsley.

Methi Bajra Paratha (Millet Gluten Free and Vegan Bread)

December 24 2020 Manjula's kitchen 

Methi Bajra Paratha (Millet Gluten Free and Vegan Bread) (adsbygoogle = window.adsbygoogle || []).push({}); Print Methi Bajra Paratha Parathas always have been a family-favorite treat. Lately I have been trying to make gluten-free breads. A combination of bajra and besan with methi parathas taste delicious. These spicy Methi Bajra Parathas have a biscuit texture, which makes it very enjoyable. They also pair well with gravy-based dishes like Mixed Dal, Aloo Tamatar or you can serve with plain yogurt. You can enjoy these as a proper meal, or even as a great on-the-go lunch! I also enjoy these parathas with just hot cup of chai. This recipe will serve 2, and make 4 Parathas. Course Breakfast Cuisine Indian Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes Servings 2 people Ingredients 1/­­2 cup millet flour bajra atta 1/­­2 cup besan 1/­­2 tsp cumin seeds jeera 1/­­2 tsp salt 1 tsp chili flakes 1/­­4 tsp turmeric haldi 1/­­8 tsp asafetida hing 1 Tbsp sesame seeds til 1 Tbsp oil 1/­­4 cup fenugreek leaves option is using dry leaves 1/­­2 cup hot water use as needed Also Need4 tsp oil to cook the parathas InstructionsMix all the ingredients for paratha together, millet flour, besan. Cumin, salt, chili flakes, turmeric, asafetida, sesame seeds, oil, and fenugreek leaves. Notes: if you dont have fresh fenugreek leaves use dry methi known as Kasuri Methi. Make the dough using hot water, you will need about 1/­­2 cup of water. Dough should be firm and pliable. Notes: dough should be prepare just before making paratha. Dived the dough into 4 equal parts, oil your palm and roll them between your palms, to make them round petites. Heat the skillet on medium high heat. To test, sprinkle a couple of drops of water on the skillet. The water should sizzle right away. Roll the paratha in about 6 circle, roll them between two pieces of plastic that makes the rolling easy, I am using zip log bag. Place the methi bajra paratha over the skillet. When start to change color, flip it over. You will notice some golden-brown spots. After a few seconds, spread one teaspoon of oil on the aratha. Flip it again and lightly press the with a spatula. Flip again and press with the spatula making sure the paratha is golden-brown on both sides. Repeat same process for the remaining. NotesServing suggestions: - Masala Lauki Ki Sabji - Matar With Spicy Gravy - Spinach raita The post Methi Bajra Paratha (Millet Gluten Free and Vegan Bread) appeared first on Manjula's Kitchen.

Chocolate Raspberry Overnight Oats

March 17 2021 Golubka Kitchen 

Chocolate Raspberry Overnight Oats I make a variation of these overnight oats all the time. I love that they come together super quickly, make for a great breakfast/­­snack/­­dessert, and are pretty filling, thanks to the addition of chia and hemp. For this decadent raspberry and chocolate version, we make a quick chocolate hemp milk by blending hemp hearts with cacao, maple syrup, and water, which is then used as the soaking liquid for the oats and chia. We also stew some raspberries and layer them between the oats, for that classic chocolate and raspberry flavor pairing. The result is something between breakfast and dessert, and it travels super well, too. Hope you’ll give these oats a try! Chocolate Raspberry Overnight Oats   Print Serves: 4-6 Ingredients 10 oz frozen or fresh raspberries 4 tablespoons maple syrup, divided juice from half a lemon ¼ cup hemp hearts ¼ cup cacao powder 2 cups rolled oats ¼ cup chia seeds Instructions Put the berries in a small saucepan. Bring to a simmer over medium heat and let simmer and thaw out, if frozen, for 5-10 minutes, until broken down in parts and jammy. Turn off the heat, add 2 tablespoons of maple syrup and the lemon juice, mix well. Let cool. In an upright blender, combine the hemp hearts, cacao powder, 2 tablespoons of maple syrup, and 4 cups of water. Blend on high until smooth. In a large bowl, combine the rolled oats and chia seeds, mix well. Add the chocolate hemp milk, and mix it in. Keep mixing every few minutes, until the oats and chia absorb the liquid and thicken. Refrigerate for a few hours or overnight before enjoying. You can either store the oats and raspberries in separate airtight containers in the refrigerator, and combine when serving, or layer the oats and raspberries in jars, as pictured. Enjoy right out of the fridge. 3.5.3226 The post Chocolate Raspberry Overnight Oats appeared first on Golubka Kitchen.

paneer tikka frankie recipe | tandoori paneer kathi roll | tandoori paneer frankie

February 26 2021 hebbar's kitchen 

paneer tikka frankie recipe | tandoori paneer kathi roll | tandoori paneer frankiepaneer tikka frankie recipe | tandoori paneer kathi roll | tandoori paneer frankie with step by step photo and video recipe. street food snacks have always been one of the popular demanded snacks recipes. especially with the younger generations who seek something spicy, or a bit of everything in every single bite. these are generally met with the indian street food meals and tandoori paneer tikka frankie recipe is one such roll that has the combination of traditional tikka served in an urban way. The post paneer tikka frankie recipe | tandoori paneer kathi roll | tandoori paneer frankie appeared first on Hebbar's Kitchen.

Vegan Baked Lamington Donuts & Donut Holes

February 21 2021 Vegan Richa 

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

cabbage roll recipe | stuffed cabbage rolls | stuffed cabbage spring roll recipe

February 15 2021 hebbar's kitchen 

cabbage roll recipe | stuffed cabbage rolls | stuffed cabbage spring roll recipecabbage roll recipe | stuffed cabbage rolls | stuffed cabbage spring roll recipe with step by step photo and video recipe. snacks or starter recipes have always been labelled as oil-based recipe and hence can be unhealthy. it would be either deep-fried or tossed in oil to get the extra crisp and crunchiness with some lip-smacking taste. all these can also be with a healthier way too and steamed stuffed cabbage rolls recipe known for its taste and filling stuffing. The post cabbage roll recipe | stuffed cabbage rolls | stuffed cabbage spring roll recipe appeared first on Hebbar's Kitchen.

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

February 8 2021 hebbar's kitchen 

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

Vegan Nutella

February 7 2021 VegKitchen 

Vegan Nutella Learn how to make Vegan Nutella at home in no time. This silky-smooth homemade Nutella is so rich and decadent, and it’s made with just 7 simple ingredients! Use it to dip fresh fruit, use as a frosting for desserts, and more.  This chocolate hazelnut spread uses raw hazelnuts, 60% dark chocolate, and a few other ingredients. Make yourself some homemade Nutella in no time and enjoy your creamy and delicious chocolate spread.  This Vegan Nutella Is… vegan  vegetarian  gluten-free  dairy-free  spreadable and creamy  a great frosting for desserts  storable for 1 month  How to Make Vegan Nutella  Start by preheating the oven to 350°F.  You want to spread out all your hazelnuts onto a pan and roast as directed on a baking sheet.  Toss roasted hazelnuts into a food processor and pulse until you have a thick nut butter.  Once the nut butter is ready, pour in the coconut oil and melted chocolate. Then add in the vegetable milk, vanilla, maple syrup, and sea salt. Process a bit longer until well mixed.  Transfer to an airtight container and store. Scroll down for the full recipe and measurements to the Nutella recipe.  Tips and Tricks Thickness When making homemade chocolate […] The post Vegan Nutella appeared first on VegKitchen.

spring rolls recipe | veg spring roll recipe | veg roll with spring roll sheet

January 21 2021 hebbar's kitchen 

spring rolls recipe | veg spring roll recipe | veg roll with spring roll sheetspring rolls recipe | veg spring roll recipe | veg roll with spring roll sheet with step by step photo and video recipe. asian or indo chinese snacks are very popular among indian audience for it spicy and flavorful taste. these are generally made with a combination of sauces like soy, chilli tomato and vinegar. but there are some other types of deep-fried snacks and veg spring roll recipe is one such crispy and tasty snacks known for its lip-smacking taste and flavor. The post spring rolls recipe | veg spring roll recipe | veg roll with spring roll sheet appeared first on Hebbar's Kitchen.

Chocolate Crinkle Cookies

January 8 2021 VegKitchen 

Chocolate Crinkle Cookies These vegan chocolate crinkle cookies are soft, chewy, chocolatey, and delicious! Dusted with powdered sugar, these vegan chocolate cookies will remind you of snow, but be warm as holiday spirit! These vegan crinkle cookies may be dairy-free and egg-free, but theyre just as scrumptious as any other chocolate crinkle cookies youve ever had! And theyre super easy to make too! All you do is mix together the ingredients, form the dough into balls, roll them in powdered sugar, and bake! Theyll crinkle as they cool and leave you will a soft, gooey cookie everyone will love! This vegan chocolate crinkle cookies recipe is…  vegan vegetarian nut-free dairy-free egg-free ready in 30 minutes a quick chocolate treat How to Make Vegan Chocolate Crinkle Cookies  Preheat the oven and line two baking sheets with parchment paper.  In a large bowl, add the sugar and canola oil.  Stir the ingredients with a wooden spoon until they are combined and smooth.  Add the ground flax seeds, non-dairy milk, and vanilla and combine well.  Sift in the flour, cocoa powder, baking powder, and salt. You can use a sifter or a fine mesh strainer. Stir the ingredients until they are combined with the wet ingredients […] The post Chocolate Crinkle Cookies appeared first on VegKitchen.

Aloo Palak (Spinach with Potatoes)

January 6 2021 Manjula's kitchen 

Aloo Palak (Spinach with Potatoes) (adsbygoogle = window.adsbygoogle || []).push({}); Print Aloo Palak (Spinach with Potatoes) .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } Aloo Palak is a versatile side dish that is a great complement to any meal. Aloo (potatoes) and Palak (spinach) are two vegetables I always have in my kitchen. Potatoes we all know are used in so many ways and have endless recipes. I also use spinach in many dishes. I thought I had done this recipe a long time ago, but today I made this dish for my family after some time and they enjoyed it very much and asked me if I have done this video recipe. I was looking on my website and realized I have not done this recipe yet. This is a common recipe, but this is my version of Aloo Palak. Adding fenugreek seeds and besan (gram flour) kicks off the flavor to the dish. For me and Alex, this is a comfort dish. This recipe is also vegan and gluten free. I serve this as a side dish, or I enjoy rolling it in a Roti or Paratha to make a to-go lunch. Alex especially enjoys making grilled cheese sandwiches filled with leftover Aloo Palak. I have done many recipes for spinach: Palak Paneer, Saag, Spinach Crisps, Chole Palak, Palak Puri This recipe will serve 4. Course Main Course Cuisine Indian Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 4 people Ingredients2 cup potatoes cut into small pieces I used 2 medium size potatoes 4 cup spinach finely chopped, approx. 8oz 1/­­2 cup tomato finely chopped 4 Tbsp oil 1 tsp cumin seed jeera 1/­­4 tsp fenugreek seeds methi optional 1 Tbsp besan gram flour 1 Tbsp coriander powder dhania 1/­­2 tsp red chili powder adjust to taste 1/­­4 tsp turmeric haldi 1 tsp salt 1/­­2 tsp mango powder amchoor InstructionsHeat the oil in a saucepan. The oil should be moderately hot. Add the cumin seeds as they crack add besan, and fenugreek seeds. Stir for about one minute, besan will become aromatic and will be light golden brown. Next add tomato, coriander, red chili powder, and turmeric. Stir-fry spice mix until spice mix starts leaving the oil. It should take about 2 minutes. Add potatoes, spinach, and 1/­­2 cup of water, cover the pan. Let it cook over medium heat. The potatoes should be very tender but not mushy and should be covered with spinach. NotesDo stir in between besan can stick to the bottom of the pan. I did stir once in between. If needed, add a little more water. Aloo Palak should not be very dry, it should be moist. Add mango powder and stir, turn off the heat. Aloo Palak is ready. The post Aloo Palak (Spinach with Potatoes) appeared first on Manjula's Kitchen.

Apple Banana Pakora, Bhajia, Fritters

December 30 2020 Manjula's kitchen 

Apple Banana Pakora, Bhajia, Fritters (adsbygoogle = window.adsbygoogle || []).push({}); Print Apple Banana Pakora Apple and Banana Pakoras! Pakoras are an all-time favorite snack amongst everyone. Pakoras are made in so many ways using a variety of vegetables and lentils. Apple and Banana Pakoras were suggested by my friend Rajni from India. It sounds different because I never tried these pakoras. I decided to give it a try. I know she enjoys sweet and spicy combinations of flavors. These pakoras are crispy from the outside and soft from the inside. These Pakoras are also vegan and gluten-free. Give it a try and share your experience. Hope you will enjoy it. This recipe will serve 4. Course Appetizer Cuisine Indian Prep Time 5 minutes Cook Time 15 minutes Total Time 20 minutes Servings 4 people Ingredients6 Apple slices cut into rounds 1/­­4 inch thick 6 banana slices, cut into the long way banana should not be very ripe 1/­­2 cup gram flour besan 2 Tbsp rice flour 1 Tbsp corn starch also can use arrow root powder 1/­­2 tsp salt adjust to taste 1/­­2 tsp cumin seeds jeera 1/­­4 tsp black pepper 1/­­2 tsp mango powder amchoor 1 Tbsp sugar 2 Tbsp cilantro finely chopped, hara dhania 1 Tbsp green chili finely chopped InstructionsI am using firm apples. I have sliced the apples in rounds about 1/­­4 inch thick. Use firm bananas that are slightly less ripe. Do not use fully ripe bananas. I am using 1banana. I sliced the banana in 6 pieces the long way To make the batter, add all the dry ingredients together besan, rice flour, cornstarch, salt, cumin seeds, black pepper, mango powder, and sugar. Mix all the ingredients well. Add the water slowly to make a smooth batter. Consistency of pancake mix. I used about 1/­­2 cup of water. Now add the green chilies and cilantro, mix it well. Heat the oil in a frying pan on medium-high heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away. Dip the apples and bananas slices into the batter one at a time, making sure it is covered by the batter completely. Then, slowly drop in the slices into the frying pan. Fry the pakoras in small batches, not overlapping. The pakoras will take about 3-4 minutes to cook. Turn them occasionally. Fry the pakoras until both sides are golden brown. If the oil is too hot, the pakoras will brown too fast and not get crispy. The crispy, delicious pakoras are now ready to serve. NotesThey taste delicious with tamarind sweet and sour chutney. I already have this chutney recipe on my blog. You would also like to see the recipes for Apple Jalebi, Apple Bread Rolls, Aloo Puri, Tomato soup. The post Apple Banana Pakora, Bhajia, Fritters appeared first on Manjula's Kitchen.

Raspberry Rugalech

December 23 2020 Isa Chandra Moskowitz 

Raspberry Rugalech Makes 4 dozen cookies Photo by Joshua Foo Probably the most iconic of the Jewish cookies, rugelach is the cookie that most has us pressing our faces up against the glass at the local bakery. If you didn’t go to Hebrew School, definitely google the pronunciation! They are rich and buttery, a little tangy from yogurt, nutty, sweet and cinnamony all at once. Theyre so fun to roll, and smell glorious while they bake. And, like, I know this make four dozen but you will be surprised to find that its actually just one serving. If you like, you can melt some chocolate chips and drizzle over cookies once cooled. Who doesnt love a chocolate raspberry combo? Recipes originally published in The Superfun Times Vegan Holiday Cookbook. Photo by Joshua Foo. Cookies rolled by Mississippi Vegan. Ingredients For the dough: 2 cups all-purpose flour 1/­­4 teaspoon salt 3/­­4 cup refined coconut oil, softened 3 tablespoons unsweetened applesauce 1 cup plain unsweetened vegan yogurt (I recommend coconut, cashew or soy) For the filling: 1/­­2 cup granulated sugar 1 tablespoon ground cinnamon 1 cup finely chopped walnuts 1/­­2 cup seedless raspberry jam, maybe a little more Directions In a very large mixing bowl, sift together the flour and salt, then add the coconut oil in small clumps. Use a pastry cutter or your fingers to cut the oil into the flour until crumbs have formed and look like small peas. Add the applesauce and yogurt and mix to form a stiff dough. Divide the dough into four equal parts, then form 4 discs. Wrap each disk with plastic wrap and refrigerate for at least 2 hours. Now make the walnut cinnamon crumbs. In a food processor, pulse together the sugar, cinnamon, sugar and walnuts until it is in tiny crumbs. On a lightly floured surface with plenty of space, roll a disc disk into a 9-inch circle. Sprinkle a thin layer of raspberry jam over on the dough, leaving about 1/­­2 an inch of space at the edges. Now sprinkle on a layer of walnut cinnamon crumbs, again leaving space at the edges. Use a pizza cutter to cut each round into 12 wedges, like a pizza pie. Roll each triangle, from the bottom (large) sidebase up to the point, to form the rugelach. Place the rolled rugelach on the prepared baking sheet and place the sheet in the fridge while you continue to prepare each disc. When all the cookies are formed, let them chill for another 15 minutes in the fridge. In the meantime, preheat the oven to 350° F. Bake for 18 to 22 minutes, until lightly browned and a little puffy, 18 to 22 minutes. The sugar should appear lightly caramelized and melty. Transfer to wire racks to cool completely.


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