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My Thoughts for Air Fryer

October 7 2020 Manjula's kitchen 

After giving it much thought, I finally decided to get an air fryer. I checked out many of them and eventually decided to get the Air Fryer Convection Toaster Oven: it includes a toaster, oven, and air fryer all in one. Another reason I decided to buy this one is to save kitchen countertop space. I replaced the toaster oven with this air fryer. So far, I am enjoying it. As a toaster oven, it does a better job than any toaster or toaster oven I have used. I am very happy with the oven feature: it is big enough to bake a cake, small batches of cookies, and a medium size pizza. I dont do much baking, but I have started baking more because the air fryer is easy to use and needs less time to bake it preheats in 2-3 minutes easily. It is also easy to clean. When using it as an air fryer (the reason I purchased this new gadget), it so far has not produced very satisfactory results except in grilling vegetables, tofu, paneer, and roasting nuts. I also use this to dry roast poha (flat rice) and makhana (fox nuts) half the way and then finish roasting in a frying pan, which saves some time but more importantly because for both things you need constant stirring which becomes too much for my shoulder. I do make both items very often. I have tried making French fries, pakora, samosa, katchori, and salteen crackers. If you eat these items as soon as they come out from the air fryer, they taste just okay, in my opinion. Also, using the air fryer did not save any time and the items lost the flavor. One of my friends suggested she liked heating the frozen snacks like samosas, katchories. I decided to try this; I got frozen samosa and katchories from the grocery store, and yes they came out good when I heated them. The question is why I needed the Air Fryer for that since I could have done the same in the toaster oven or in a conventional oven.  I am looking for help and suggestions. If you have any vegetarian recipe you were happy with, I will try and do the recipe.  I will like you to share your suggestions. Thanks! The post My Thoughts for Air Fryer appeared first on Manjula's Kitchen.

Grilled Veggie Healthy Bowl (Air Fryer Recipe)

September 24 2020 Manjula's kitchen 

Grilled Veggie Healthy Bowl (Air Fryer Recipe) (adsbygoogle = window.adsbygoogle || []).push({}); Print Grilled Veggie Healthy Bowl "Grilled Veggie Healthy Bowl" is inspired by my daughter-in-law, who enjoys light, fresh, and healthy meals. She suggested I do this video after trying my recipe out. It's hard to believe something this healthy makes such a delicious and filling meal! In this recipe, I grilled asparagus, broccoli, bell pepper, zucchini, and cherry tomatoes. I then toss the grilled veggies with spiced chickpeas and a homemade ginger dressing. The ginger dressing definitely adds a kick to the flavor. This bowl is also pleasing to the eyes as it's filled with colorful vegetables and the chickpeas add some texture, in addition to protein! This dish vegan and gluten-free. This makes for a great lunch. Or you can serve this as a side dish or make a wrap using tortillas or flatbread. Recipe will serve 2 people. Course Salad Cuisine Indian Keyword Air Fryer Recipe, Diabetic, Gluten Free, Grilled Vegetables, Healthy, Healthy Bowl, Healthy Lunch, Home Made, Low Cholesterol, Lunch Box Meal, Masala Chola, Refreshing, Salad, Spicy Chickpea, Vegan Prep Time 10 minutes Cook Time 15 minutes Servings 2 people IngredientsFor Chickpeas15 ounce can of chickpeas 2 tsp oil 1/­­2 tsp salt 1/­­2 tsp roasted cumin seed powder 1/­­8 tsp black pepper 1 tsp finely chopped green chili 1 Tbsp shredded ginger 1 tsp lemon juice Vegetables8 cherry tomatoes 1/­­2 zucchini cut in four length wise 1/­­2 red bell pepper quartered seeds and ribs removed 1/­­2 yellow bell pepper quartered seeds and ribs removed 6 florets of broccoli 10 asparagus trimmed Use the vegetables to your choice Dressing1 Tbsp vinegar I am using rice vinegar 1 Tbsp lemon juice 2 Tbsp olive oil 1 tsp sugar 1/­­2 tsp salt 1/­­4 tsp black pepper 1 Tbsp ginger juice InstructionsPrepare the dressing mix all the ingredients together, vinegar, lemon juice, olive oil, sugar, salt, black pepper, and ginger juice set aside. You can prepare the dressing even a few days earlier. This is my go-to dressing and I make this extra, so it is always ready. Grilling the Vegetables: preheat the air fryer at 350-degree F. Spread the vegetables evenly on a tray, spray lightly with oil. Air fry for about 6 minutes. If you dont have air fryer grill the veggies in the oven or on the stove. Prepare the chickpeas, while vegetables are roasting, rinse the chickpeas few times changing the water. In a frying pan heat, the oil moderately, add chickpeas, stir fry for about 3 minutes. Chickpeas will catch some color. Add roasted cumin seed, black pepper, green chilies, ginger, and lemon juice cook and stir fry for about 2 minutes stirring occasionally, set aside. Chickpeas also can be prepared in advance. Toss the vegetables and chickpeas together and drizzle the dressing. NotesDo not overcook the vegetables, otherwise the vegetables will become too soft or mushy and will lose the colors. The post Grilled Veggie Healthy Bowl (Air Fryer Recipe) appeared first on Manjula's Kitchen.

Where I have been?

September 19 2020 Manjula's kitchen 

I have not been doing cooking videos lately. Why? I ask myself. Am I tired or had enough of it? No, I certainly still have interest in it. I have been making videos for a long time. It started as a hobby in December 2006 and has stayed with me all these years as something I always enjoy doing. Maybe I needed a break and to revisit the videos at a later time with fresh thinking and ideas. I have missed not doing the cooking videos and I am ready and excited to start again. My family enjoys the simple and easy recipes I make. The dishes are quick to prepare and family and my grandkids help me prepare and eat the food. I will still cook recipes with traditional flavors and make them easier to learn by cutting down steps whenever its possible. Along with this, I will make more use of the instant pot and air fryer. I am excited for you, the audience, to embark with me on this new journey! The post Where I have been? appeared first on Manjula's Kitchen.

Ridiculously Easy Vegetable Fried Rice

August 18 2020 FatFree Vegan Kitchen  

Ridiculously Easy Vegetable Fried Rice Leftover brown rice becomes a healthy meal in minutes with this whole foods plant based Vegetable Fried Rice recipe featuring frozen stir-fry vegetables and riced cauliflower. Time during a pandemic does funny things. Individual minutes and hours can seem to crawl by, but whole days, weeks, and months pass by so quickly that I often have to stop to remember what month it is. August? August. It’s really hard to believe that most of the summer is gone without me going anywhere.(...) Read the rest of Ridiculously Easy Vegetable Fried Rice (1,359 words) (C) svoisin for FatFree Vegan Kitchen, 2020. | Permalink | No comment Post tags: Air Fryer, Ridiculously Easy, Soy, Sugar-free, Weight Watchers Points The post Ridiculously Easy Vegetable Fried Rice appeared first on FatFree Vegan Kitchen.

Rye Sourdough Starter from Scratch

June 12 2020 seitan is my motor 

Rye Sourdough Starter from ScratchThis is my proven method to make a rye sourdough starter. Perfect for traditional German rye breads and rye-wheat breads. The post Rye Sourdough Starter from Scratch appeared first on seitan is my motor.

10 Recipes for When You’re Craving a Snack, Munchy, or Quick Bite

April 13 2020 Meatless Monday 

10 Recipes for When You’re Craving a Snack, Munchy, or Quick Bite Sometimes our snack cravings cannot be satisfied with prepackaged crackers or chips or granola bars. In these situations, our mouths demand something more: something fresh or familiar or homemade. Thats why weve compiled a list of our favorite easy-to-make snacks and quick bites. These plant-based recipes offer new versions of classic dishes, many of which are better for your body and overall health. Let baked apple donuts, cauliflower Buffalo bites, and polenta fries provide a temporary escape from the packaged, the frozen, and the processed. This Monday, try experimenting with the snacks and bites below. Apple Donuts Everyone appreciates a freshly baked donut. Whip these up in 30 minutes or less. For the Apple Donuts recipe, click here .     Baked Zucchini Fries No deep-fryer required for these better-for-you veggie fries. This recipe can be made completely plant-based by swapping out the egg, cheese and yogurt with plant-based equivalents. For the Baked Zucchini Fries recipe, click here . Banana Sticky Rice Pull out one of these packets of banana-stuffed coconut sticky rice for a fragrant and fun plant-based snack. The texture of these banana sticky rice pouches are simply divine. For the Banana Sticky Rice recipe, click here . Cauliflower Buffalo Wing Bites We often find ourselves digging through our shelves or refrigerator looking for just a bite. Well, look no further than these super-simple hot-and-spicy cauliflower Buffalo wing bites. For the Cauliflower Buffalo Wing Bites recipe, click here . Cinnamon Ginger Apple Chips Easy as slice, boil, bake. Sprinkle the chips with your favorite seasonings (we recommend ginger, cinnamon, and curry powder) and pop in the oven until crisp. For the Cinnamon Ginger Apple Chips, click here .   Mediterranean Nachos A healthy spin on the everyones favorite junk food, these Mediterranean nachos are loaded with vegetables and fresh herbs. Swap out the fried tortilla chips for some baked whole-wheat pita wedges. For the Mediterranean Nachos recipe, click here . Polenta Basil Fries Create a luxurious alternative to French fries with these simple yet elegant polenta fries. Buy premade polenta (or easily make your own with cornmeal), cut into fry-like sticks, toss with olive oil, fresh basil, salt, and pepper, and bake. All you need is your favorite marinara sauce, and youre ready to start dipping. For the Baked Polenta Basil Fries recipe, click here . Quinoa Chili Fries Chili fries are delicious, but they have a saucy reputation. Clean them up by swapping out meaty chili for a lighter, yet equally flavorful, blend of quinoa, poblano peppers, and beans. For the Quinoa Chili Fries recipe, click here .   Spicy Jalape?o Cashew Cheese Dip This one requires a little bit of foresight: soak cashews the night before and then pop all the ingredients -- cashews, garlic, lemon juice, jalape?os -- into a food processor and blend till creamy. Transfer to a microwave dish, give a quick zap, and voila. Quicker prep tip: soak the cashews in a bowl of very hot water for 20 minutes and use high speed blender. Spicy Jalape?o Cashew Cheese Dip recipe, click here . Three-Ingredient Scallion Pancakes Flour, water, scallions, thats all you need to make these take-out grade scallion pancakes. Blend together a dipping sauce by combining soy sauce, rice vinegar, sesame oil, a dash of honey or agave, and some red pepper flakes. For the Three-Ingredient Scallion Pancakes recipe, click here .     Click here for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation. The post 10 Recipes for When You’re Craving a Snack, Munchy, or Quick Bite appeared first on Meatless Monday.

Vegan Sourdough Chocolate Chip Cookies

March 22 2020 Golubka Kitchen 

Vegan Sourdough Chocolate Chip Cookies I’ve been thinking about making a sourdough starter and baking bread ever since I finally got a Dutch oven this summer. Spending all our time at home recently opened up space for all kinds of long-term kitchen projects. I finally mixed up a 100% rye, 100% hydration starter last week and it’s been so fun to see it develop. Keeping my hands busy with rewarding cooking tasks has been so helpful in terms of getting out of my head lately. Cooking has always been a source of solace around here, but I never realized how much I depend on it as meditation. Highly recommend! The seemingly counterintuitive thing about keeping up a sourdough starter is that you have to discard a good amount of it when you ‘feed’ it, which for me is twice a day. Without getting rid of some starter at every feeding, you’ll quickly build up way too much of it, which in turn will require way too much flour to feed it. But there does come a point, about a week in or so, when your starter is mature and the stuff you’re discarding can totally be used for baking. That’s where sourdough discard recipes come in. There are lots of them on the internet, and you can make anything from pancakes (we have a recipe for that here) to waffles, banana bread to English muffins. The other day, I wanted to use up my discard that I’d been saving in the fridge, but I was also really craving chocolate chip cookies, so I went for it and made these. Once my starter got going, I saved my discard in a covered container in the fridge instead of composting it and about 5 days in, I had enough to make these cookies. The 100% rye 100% hydration starter recipe that I’ve been following is here (it’s super detailed), but I think that you could use any starter discard for these cookies. The flavor of the cookies will vary depending on the flour you use for your starter and how sour it is. My rye flour starter brought a lovely earthiness and depth to the flavor of the cookies. In terms of sourness, my discard was pretty young and barely sour, so there was just a hint of sourness that read more like complexity than straightforward sourdough flavor. Vegan Sourdough Chocolate Chip Cookies   Print Serves: makes about 12 4-inch cookies Ingredients ½ cup refined coconut oil - solid or semi-solid ¼ cup + 2 tablespoons coconut sugar ½ cup sourdough starter/­­sourdough discard (I used this method) 1 teaspoon vanilla extract 1¼ cup all purpose flour generous pinch of sea salt, plus more for sprinkling on top ½ teaspoon baking powder ½ cup dark dairy-free chocolate chips Instructions Preheat the oven to 360°. Prepare a parchment-covered baking sheet. In a mixing bowl, combine the coconut oil and sugar, and mix with a fork until evenly incorporated. Add the sourdough discard and vanilla, and mix well. Add the flour, salt, and baking powder, and mix until you have a unified cookie dough. Fold in the chocolate chips. Using an ice cream scoop or a spoon, scoop out even portions of the dough and place on the prepared baking sheet. Flatten the dough with the palm of your hand and shape it into round cookies (these cookies will not expand on their own in the oven). Bake for 15-17 minutes, until the cookies are golden and the surface is somewhat dry to the touch. Start checking at 10-12 minutes. Sprinkle with more salt if desired. Let cool for 20-30 minutes, preferably on a cooling rack. Enjoy! Notes These cookies are on the more subtly sweet side, depending more on the sweetness of the chocolate chips. If you like your cookies sweeter, increase the amount of sugar to ½ cup. 3.5.3226 The post Vegan Sourdough Chocolate Chip Cookies appeared first on Golubka Kitchen.

Leek Pea Medley over Rye Toast

January 27 2020 Meatless Monday 

Leeks are sautéed with fresh peas and lemon juice and then tossed with steamed fava beans, artichoke hearts and fresh baby spinach. This salute to spring veggies is made decadent when goat cheese and fresh mint are thrown in, all served atop a slice of toasted rye bread. This recipe comes to us from Trudy of veggie.num.num. Serves 4 - 2 1/­­2 cups fava beans - 4 tablespoons extra virgin olive oil - 2 small leeks, finely diced - 2 1/­­2 cups peas - zest & juice 1/­­2 lemon - 3.5 ounces baby spinach - 1 10 ounce can artichoke hearts, quartered - 3.5 ounces goat cheese*, crumbled - 6 slices rye bread, toasted - fresh mint, for garnish *Optional Steam or boil the fava beans for 3-4 minutes, or until just tender. Rinse under cold water and peel when cooled. Place 2 of the tablespoons of olive oil in a large frying pan over medium-high heat. Add the leeks and fry over a medium heat for 3-4 minutes, or until soft. Add the fava beans and toss, coating in oil. Add the peas and continue to cook over a medium heat for 3-4 minutes, or until the peas are just tender. Add the lemon zest, artichoke hearts and baby spinach. Toss until well mixed and thoroughly heated through. Remove the pan from the heat. Add the crumbled goat cheese and toss to combine. Whisk the lemon juice with the remaining 2 tablespoons of olive oil together in a small bowl. Season with salt and pepper and set aside. Serve 1/­­4 of the fava beans and peas on top each piece of toasted rye bread. Drizzle with the lemon juice and olive oil mixture and finish with a few fresh mint leaves. The post Leek Pea Medley over Rye Toast appeared first on Meatless Monday.

Air Fried Artichoke Hearts Sandwiches with Coleslaw

August 8 2019 FatFree Vegan Kitchen  

Air Fried Artichoke Hearts Sandwiches with Coleslaw Breaded in seasoned panko and air-fried until crispy, these air fried artichoke hearts make a delicious sandwich with tangy vegan coleslaw and spicy mayo.(...) Read the rest of Air Fried Artichoke Hearts Sandwiches with Coleslaw (1,472 words) (C) svoisin for FatFree Vegan Kitchen, 2019. | Permalink | 3 comments Post tags: Air Fryer The post Air Fried Artichoke Hearts Sandwiches with Coleslaw appeared first on FatFree Vegan Kitchen.

Blueberry Muffin Energy Bites Vegan Grainfree

April 19 2019 Vegan Richa 

Blueberry Muffin Energy Bites Vegan GrainfreeVegan Blueberry Muffin Energy Bites, 1 Bowl 15 Minute. 8 Ingredient Lemon Blueberry Energy balls for Snacking. Gluten-free Grain-free Soyfree Recipe, nutfree option Jump to Recipe When you want a blueberry muffin but not all the baking with it, these bites work out perfectly! Smooth neutral nut butter, sweetener, vanilla, almond flour, lemon juice, coconut flour and dried blueberries! These balls need just 1 Bowl, 8 ingredients and 15 mins active time! No food processor needed. They are soft, cakey and a delicious snack. Add some oats and seeds to make them more hearty. I didn’t add oats to keep the texture more cake like. Change them up to preference. These bites are freezer friendly! See Recipe notes to make them without nuts.Continue reading: Blueberry Muffin Energy Bites Vegan GrainfreeThe post Blueberry Muffin Energy Bites Vegan Grainfree appeared first on Vegan Richa.

Tahini & Rye Cookies

April 7 2019 Green Kitchen Stories 

We are obsessed with tahini so when we heard of a cookie that combined tahini with rye flour and chocolate, we knew it had to be good. And we were not wrong. This is simply one of the best cookies we have ever tasted.

Kadai Chole/Chana – Spiced Chickpeas and Potatoes

December 29 2018 Vegan Richa 

Kadai Chole/Chana – Spiced Chickpeas and PotatoesKadai Chole is a delicious Chickpea curry generally made in an Indian wok. 1 Pot 30 min Spiced Chickpeas and Potatoes. Simple Indian sauce paired here with potatoes. Vegan Glutenfree Soyfree Nutfree Recipe.   Jump to Recipe  Kadai is a wok like vessel often used to make quick Indian stir fries or dryish curries. There are various types of Kadais and ways of cooking in it. Kadai spicing is also its own category and you might find kadai masala(kadai spice blend).  For this chickpea curry, its a simple tomato ginger garlic sauce spiced with whole and ground spices cooked over high heat. Then simmered with cooked chickpeas and veggies. The sauce can be made more saucy/­­curry with water or dryer by simmering longer. Kadai dishes are often paired with good amounts of raw onion, green chili and lemon juice for garnish. Serve with flatbreads or rice/­­grains. Use the dryer version in wraps!  You can use other other cooked beans here such as black eyed peas, brown chickpeas, or kidney beans and other veggies of choice. Lets make some kadai Chana masala! Continue reading: Kadai Chole/­­Chana – Spiced Chickpeas and PotatoesThe post Kadai Chole/­­Chana – Spiced Chickpeas and Potatoes appeared first on Vegan Richa.

Sourdough Sandwich with Mushroom, Kale and Lentils

November 6 2018 Green Kitchen Stories 

Sourdough Sandwich with Mushroom, Kale and Lentils More than just a sandwich, this is better described as a warm and wintery mushroom and kale salad on top of a slice of freshly baked sourdough bread and it is every ounce as heavenly as it sounds. But before we talk more, let’s watch a movie. We have been taking an involuntary break from making our youtube videos as we have been finishing up our next book, but we are back with a bunch of new videos now. We are starting off with this sandwich this week and have a few more in the upcoming weeks. If you’ve been following my stories on instagram, you might have noticed that we’ve been picking up a new (but old) love for baking rye sourdough bread. It’s been years since we baked bread more regularly and I remember giving up the last time after having killed our third starter. Apparently (luckily), we are better at keeping children alive than sourdough starters and plants. Anyway, I felt a streak of boldness and got back on it again a few weeks back. Instead of making our own starter, we asked if we could buy a rye starter from a sourdough bakery close to us. They handed us a paper cup with a wobbly and bubbly starter and we went home and started baking. It’s been alive for a month now and whenever we are not baking, we simply let it sleep in the fridge. Many sourdough breads are complicated stories involving a checklist with tasks. This is a simpler method where we bake the bread in a crockpot to help it develop a thick crust and soft centre. Its a version of the classic No-Knead Bread but with sourdough bread and the addition of rye flour to give it more tang. The dough is more moist than traditional bread doughs and needs longer proofing time so it develops its tangy sourdough flavor. We use 30/­­70 per cent rye/­­wheat ratio. We have been experimenting with various ratios but find that this is optimal for a bread that can rise well and still provide a lot of rye character. We have been using the bread for lunch sandwiches and this mushroom sandwich is our very favorite at the moment. It’s very very simple, you just fry mushrooms in a pan with a bit of garlic, fold down kale and cooked lentils and add a little vinegar to balance the flavors. We serve it with a herby vegan spread between the bread and the topping that we make from Zeta BreOliv, capers and parsley. BreOliv is a spreadable olive oil that can be used instead of butter. It is made from just olive oil, shea oil, water and salt. This recipe is sponsored by Zeta and you can find the recipe in Swedish on their site. And the English version below. Sourdough Sandwich with Mushroom, Kale & Lentils Makes 4 slices BreOliv Herb Spread 4 tbsp Zeta BreOliv 1 tbsp capers 1 small bunch parsley Mushroom Topping 2 tbsp Olive Oil 300 g /­­ 11 ounces (3 cups) mixed mushrooms 1 clove garlic 1 tbsp white wine vinegar 2 large kale leaves, stalk discarded 1 cup /­­ 100 g cooked lentils salt & black pepper To serve 4 slices sourdough bread (see recipe below) - Make the herb spread by chopping capers and parsley and stirring it together with Zeta BreOliv In a bowl. - Clean and divide the mushrooms into large bits. Peel and crush the garlic. - Heat a large skillet with olive oil. - Add mushroom and garlic and let sizzle for a few minutes. Then add white wine vinegar. - Chop the kale and rinse the lentils and stir them into the pan. Let saute until the kale has softened. - Taste and season with salt and pepper. - Cut a few slices bread and add a layer of the herb spread. Top with the mushroom and kale mixture and a grind of black pepper. Rye Sourdough Makes 1 loaf Before we make this bread we feed the starter a few hours ahead so it’s alive and kicking. 100 ml (1/­­3 cup) rye sourdough starter 400 ml (1 1/­­2 cup) water 1 1 /­­2 tsp salt 330 g (2 1/­­3 cups) organic all purpose flour 170 g (1 1/­­2 cup)  organic rye flour 6-8 green olives - Stir together sourdough, water and salt in a large bowl, and the two flours in a separate bowl. - Chop the olives coarsely. - Fold the olives and the flour mixture into the sourdough liquid and use a wooden spoon to stir it into a sticky dough. Sprinkle over more flour if needed. You can also dip your hands in flour and use them if you prefer. The dough is ready when it can be shaped to a ball that is smooth on the outside and sticky on the inside. - Cover the bowl with plastic and leave in room temperature for 12 hours (can be more or less depending on how warm your room is. - It should have expanded at this point and be very sticky and bubbly. Fold it out on a floured table. Sprinkle extra flour on top and pull and fold the dough around itself a few times. It will be pretty sticky. - Flour a proofing basket or bowl and transfer the dough to it with the folds and ends facing upwards and the smoother (dont worry if its not super smooth) facing down. - Leave to proof for two more hours. - Set the oven to 250°C/­­500°F and place a Dutch oven with lid in the oven. - Use oven mittens to remove the hot Dutch oven. Sprinkle the bottom with flour and carefully flip out the dough into it. - Put the lid back on, place in the oven and let back for 30 minutes. Remove the lid, lower the temp to 230°C/­­450°F and let bake for 20 more minutes. - The bread is ready when it has a neice crust and a hollow sound when tapped on. - Let cool wrapped in a cloth before you slice it and it will stay moister. This post is sponsored by Zeta. All words and opinions are our own.

Quick Three-Grain Brown Bread

September 28 2018 VegKitchen 

Quick Three-Grain Brown Bread Pop this easy vegan quick bread into the oven while your favorite soup is simmering on the stove. It’s made with wheat and rye flours, plus cornmeal. Or, serve it with jam to accompany your favorite warm beverage -- coffee, tea, or cocoa. You’ll love this moist loaf! This makes one loaf, about 10 to 12 slices. Photos by Hannah Kaminsky. Save Print Quick Three-Grain Brown Bread Author: Nava Recipe type: Quick bread Cuisine: Vegan /­­ healthy Prep time:  15 mins Cook time:  40 mins Total time:  55 mins Serves: 10 to 12   Pop this easy vegan quick bread into the oven while your favorite soup is simmering on the stove. Its made with wheat and rye flours, plus cornmeal. Ingredients 1 cup whole wheat pastry flour ¾ cup rye flour ½ cup cornmeal 1½ teaspoons baking soda ½ teaspoon salt 1 cup plain nondairy yogurt, preferably coconut ⅔ cup unsweetened nondairy milk, or as needed ⅓ cup maple syrup, molasses, or barley malt syrup 2 tablespoons safflower oil Instructions Preheat the oven to 350 degrees F. Combine the first 5 (dry) ingredients in a large mixing bowl and stir together. Combine the remaining ingredients in another mixing bowl and whisk together until smoothly blended. Make […] The post Quick Three-Grain Brown Bread appeared first on VegKitchen.

Schrotbrot (Whole Rye Bread)

June 13 2020 seitan is my motor 

Schrotbrot (Whole Rye Bread)Bread like schrotbrot is often the main component of a meal. This bread is the opposite of white bread, its a healthy and nutritious food... The post Schrotbrot (Whole Rye Bread) appeared first on seitan is my motor.

The Absolute Best Recipes You Can Make with Your Forgotten Pantry Staples

May 25 2020 Meatless Monday 

The Absolute Best Recipes You Can Make with Your Forgotten Pantry StaplesYour pantry is full of forgotten treasures: the can of kidney beans hiding behind the rigatoni; the unopened pouch of quinoa tucked off in the corner; the lonely tin of canned corn... But these ingredients, along with other overlooked pantry staples, can be used to make some pretty marvelous meals -- if you know how to prepare them. As more people are cooking at home, the Meatless Monday team set out to ask our followers which of their pantry items theyve found to be the trickiest to cook. Our surveys have revealed that people arent quite sure what to do with canned corn, quinoa and canned kidney beans. We sought the assistance from some of our favorite chefs, bloggers, and Instagram influencers to help us compile a list of superb plant-based recipes featuring popular, yet underutilized, pantry staples. Check out the list below and get cooking! Corn Recipes   TexMex Chickpea Corn Fritters from Kevin Curry - Fit Men Cook When it comes to plant-based patties, fritters always have more fun. These Tex-Mex chickpea corn fritters from Fit Men Cook become nice and crisp after a quick spin in the air fryer (or oven). Canned or frozen corn work for this one, but the big spice blend -- smoked paprika, chili powder, cumin, oregano -- is definitely a must. Source: Fit Men Cook Corn, Avocado, and Tomato Salad from Rachel Paul - The College Nutritionist Want something a little lighter for the summer season? Try this corn, avocado and tomato salad from the College Nutritionist . Source: College Nutritionist Garlicky Corn and Tuna Pasta from Lenny Wu - Vegamelon This isnt you moms tuna casserole. Pairing a vegan protein with sweet corn and spices makes this garlicky corn & tuna pasta from Vegamelon a must try. Source: Vegamelon Easy Vegan Jalape?o Cornbread from Jenn Sebestyen - Veggie Inspired This recipe for vegan jalape?o cornbread from Veggie Inspired uses canned corn and jalape?o for a sweet punch of heat. Source: Veggie Inspired Crockpot Chili from Makenna Hale Corn and chili were meant for each other. This crockpot chili from Makenna Hale is vegan and free of both soy and gluten. Source: Makenna Hale   Vegan Lentil Shepherds Pie from Naturally Zuzu Hearty and delicious, this vegan lentil shepherds pie from Naturally Zuzu will keep your taste buds craving more. Source: Naturally Zuzu Pro tip from Karla Dumas and the Humane Society Culinary Team: Roast canned corn to naturally caramelize it and bring out the sweetness. Season with salt, pepper and lime juice; add beans and cilantro for a quick side dish. Quinoa Recipes   Instant Pot Vegan White Bean Quinoa from Nisha Vora - Rainbow Plant Life You can never have enough chili recipes. This recipe for instant pot vegan white bean quinoa chili from Rainbow Plant Life uses coconut milk and cannellini beans, making it extra creamy and delicious. Source: Rainbow Plant Life Sweet Potato Quinoa Latkes from Joy Bauer Holidays, brunch, late-night snack, doesnt matter; these savory sweet potato latkes from Joy Bauer are the perfect place to put that quinoa. The original recipe calls for egg whites, but to make these latkes completely plant-based, use one of these vegan egg replacements . Source: Joy Bauer Fig and Raisin Quinoa Couscous from My Organic Diary Completely gluten free, this recipe from My Organic Diary marries the flavors of North Africa with protein-packed quinoa. Golden raisins, cinnamon, and figs makes this flavorful side dish perfect for pool-side dining. Source: My Organic Diary Cherry Mint Quinoa Salad from Lisa Drayer In addition to her cherry mint quinoa salad , Lisa Drayer covered the Meatless Monday pantry challenge in her recent CNN article, How to eat less meat and more plants , that also featured Chef Adam Kenworthy s quinoa recipe suggestion and physician and chef Dr. Robert Grahams advice on the health benefits of plant-based eating. Source: Lisa Drayer Peanut Butter Quinoa Cookies from DJ Blatner These peanut butter quinoa cookies from DJ Blatner are seriously inventive and delicious. By using a combination of quinoa, oats, and flax seeds, youre getting a solid helping of fiber packaged in a sweet, nutty cookie. Source: Dawn Jackson Blatner Teriyaki Fried Quinoa from The Foodie Takes Flights Skip the takeout and sauté your own version of fried rice, or, in this case, teriyaki fried quinoa . Throw in a colorful collection of vegetables: corn, carrots, peas, purple cabbage, and youve got yourself a rainbow of a meal courtesy of The Foodie Takes Flight . Source: The Foodie Takes Flight Kidney Bean Recipes   Easy Pantry Pasta Bake from Delicious and Healthy by Maya Clean out the pantry while making a filling family dinner. Use kidney beans (but any can of beans will do), spinach, tomato sauce, and a spice racks-worth of seasonings for this better-for-you easy pantry pasta bake from Delicious and Healthy by Maya . Source: Delicious and Healthy by Maya Comforting Black and Kidney Bean Chili from James - Healthy Living with James Cocoa powder? Cinnamon? Coriander? The unique blend of spices makes this comforting black and kidney bean chili  from Healthy Living with James a unique spin on the classic. Source: Healthy Living with James Zucchini Oat Veggie Patties from Sharon Palmer With a base of kidney beans, shredded zucchini, oats, and seeds, no two bites of these spicy zucchini oat veggie patties from Sharon Palmer will be the same. Source: Sharon Palmer Best Vegan Chili from Hannah - Two Spoons CA Is it really the best vegan chili ? Try this recipe from Two Spoons CA and decide for yourself! Source: Two Spoons CA BBQ Kidney Bean Kale Burgers from Jenn Sebestyen - Veggie Inspired These kidney bean kale burgers from our friend Jenn Sebestyen at Veggie Inspired develop a nice crunchy crust after 40 minutes in the oven. A mixture of tahini, apple cider vinegar, molasses, and liquid smoke give these patties that beloved barbecue flavor without the grill. Source: Veggie Inspired Click here  for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation. The post The Absolute Best Recipes You Can Make with Your Forgotten Pantry Staples appeared first on Meatless Monday.

Recipe | Easy Baked Arancini

April 6 2020 Oh My Veggies 

Last Thursday I shared my Lemony Asparagus Risotto recipe with you and I promised that there was a part two coming soon. Well, guess what? It’s time for Lemony Asparagus Risotto Part 2: The Reckoning. (That sounds more ominous and vaguely threatening than delicious, huh?) Every risotto recipe I’ve ever made yielded a lot of risotto. A lot. Since it’s just my husband and me in our household, that means there’s always leftovers. But leftover risotto is kind of an abomination. It’s never as creamy as the first day you make it and it’s just kind of off and disappointing and even a little bit depressing. So here’s what you need to do when you have leftover risotto: you need to make baked arancini. Traditionally, arancini is fried in a skillet or deep-fryer. But risotto is a little on the heavy side, so adding even more fat from frying isn’t the best idea. Arancini is often stuffed with cheese too, but I’ve omitted this as well. That doesn’t mean this baked arancini is healthy, but it’s a little more virtuous than its deep-fried, cheese-stuffed counterpart. Done correctly, baked arancini has the same crunchy exterior and creamy interior as the fried […]

Eat Your Way to a Reduced Risk of Heart Disease

February 3 2020 Meatless Monday 

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

Difference between Besan and Chickpea Flour (Garbanzo Bean flour)

August 29 2019 Vegan Richa 

Difference between Besan and Chickpea Flour (Garbanzo Bean flour)Besan and Chickpea flour are Not the same. Besan or gram flour is a flour of chana dal or split brown chickpeas. Chickpea flour or garbanzo flour is ground up white chickpeas. Similar flavors, but not the same flour. Read below for differences and where to use which flour. Besan or gram flour is a flour of chana dal or split brown chickpeas. Chickpea flour or garbanzo flour is ground up white chickpeas. Both have similar flavor and behavior but enough difference that a substitution can sometimes mess up a recipe. Pictured above, the top bowl has chickpea flour which is lighter, coarse and fluffy. Bottom bowl has Besan which is finer, smoother and hence more compact. WHAT IS THE DIFFERENCE BETWEEN BESAN AND CHICKPEA FLOUR? Besan and chickpea flour are not the same. Indian Besan, is the flour of brown chickpeas or chana dal (split brown chickpeas), or sometimes a mix of split chickpeas and split peas. It is a flour of a type chickpeas, so it can be labeled as chickpea flour. Chickpea flour is the flour of white chickpeas and is labelled as chickpea flour or garbanzo flour. Besan is usually much finer ground and needs much less water than chickpea flour. Chickpea flour if a coarse flour usually will need more water to make same consistency batter. On usage it will also yield a dryer result. They taste slightly different. Sometimes, you have to take these differences into account, when substituting one for the other in a recipe. In some recipes, subs work out just fine, while others need adjusting. They both taste a bit bitter when raw, so they are not a good candidate in raw flour recipes such as edible cookie dough. More Pictures of pulses, legumes and their names on this Page. As you can see from the pictures, Chana Dal is basically brown chickpeas that have been split and skin removed. This chana dal is made into a flour for besan. When the besan is of brown chickpeas with the skin, then that kala chana besan has a darker hue and earthier flavor. This besan is not used as commonly as regular chana dal besan.Continue reading: Difference between Besan and Chickpea Flour (Garbanzo Bean flour)The post Difference between Besan and Chickpea Flour (Garbanzo Bean flour) appeared first on Vegan Richa.

Spicy Vegan Fried “Chicken” Soy Curls

June 16 2019 FatFree Vegan Kitchen  

Spicy Vegan Fried “Chicken” Soy Curls A few days ago, I set out to replicate a love of my distant past and created a vegan version of Popeye’s fried chicken. Along the way, I learned that soy curls really are a wonder food and that vegan “chicken” fingers taste great on salad. And I saved my house from burning down!(...) Read the rest of Spicy Vegan Fried “Chicken” Soy Curls (1,329 words) (C) svoisin for FatFree Vegan Kitchen, 2019. | Permalink | 9 comments Post tags: Air Fryer, Southern cooking, Soy, Weight Watchers Points The post Spicy Vegan Fried “Chicken” Soy Curls appeared first on FatFree Vegan Kitchen.

Lemon Tempeh Air Fryer Sheet Pan Dinner

April 13 2019 FatFree Vegan Kitchen  

Lemon Tempeh Air Fryer Sheet Pan Dinner A couple of weeks ago, I became intrigued with the idea of doing sheet pan dinners in the air fryer. A sheet pan dinner is basically a one-pot meal that you cook in a pan in your oven on a baking sheet or sheet pan. Sheet pan dinners have been popular on food blogs lately, but I don’t think anyone else has been crazy enough to attempt to cook one in an air fryer–until now. (For those of you without air fryers, let me assure you that I will also give oven directions.) (...) Read the rest of Lemon Tempeh Air Fryer Sheet Pan Dinner (1,980 words) (C) svoisin for FatFree Vegan Kitchen, 2019. | Permalink | One comment Post tags: Air Fryer, Asparagus, Gluten-free, Higher-fat, Soy, Weight Watchers Points The post Lemon Tempeh Air Fryer Sheet Pan Dinner appeared first on FatFree Vegan Kitchen.

Kadai Chole – Spiced Chickpeas and Potatoes

December 29 2018 Vegan Richa 

Kadai Chole – Spiced Chickpeas and PotatoesKadai Chole is a delicious Chickpea curry generally made in an Indian wok. 1 Pot 30 min Spiced Chickpeas and Potatoes. Simple Indian sauce paired here with potatoes. Vegan Glutenfree Soyfree Nutfree Recipe.   Jump to Recipe  Kadai is a wok like vessel often used to make quick Indian stir fries or dryish curries. There are various types of Kadais. Kadai spicing is also its own category and you might find kadai masala(kadai spice blend) in stores.  For this chickpea curry, its a simple tomato ginger garlic sauce spiced with whole and ground spices cooked over high heat. Then simmered with cooked chickpeas and veggies. The sauce can be made more saucy/­­curry with water/­­coconut milk or dryer by simmering longer. Kadai dishes are often paired with good amounts of raw onion, green chili and lemon juice for garnish. Serve with flatbreads or rice/­­grains. Use the dryer version in wraps!  You can use other other cooked beans here such as black eyed peas, brown chickpeas, or kidney beans and other veggies of choice. Lets make some kadai Chana masala! Many ways to use some chickpeas in various Indian curries. Which one is your favorite?Continue reading: Kadai Chole – Spiced Chickpeas and PotatoesThe post Kadai Chole – Spiced Chickpeas and Potatoes appeared first on Vegan Richa.

Butternut Squash Pasta

December 3 2018 Meatless Monday 

How better to enjoy seasonal winter squash than with pasta! Make this dish rich by using heavy cream in the sauce, or lighten it up with almond milk. This recipe comes to us from Christopher Mohs of Pumpernickel&Rye.   Serves 4 - 1 1/­­2 lbs. butternut squash (cubed) - 1 lb. trottole pasta - 1/­­4 cup dark brown sugar - 3 tbsp olive oil - 1/­­4 tsp salt - 1/­­4 tsp pepper - 3 tbsp heavy cream (or substitute almond milk) - 1/­­4 cup pumpkin seeds - 1 tbsp fresh thyme plus sprigs for garnish   Preheat the oven to 350 degrees F. In a bowl, combine the butternut squash, dark brown sugar, olive oil, salt, and pepper and toss to coat the squash evenly. Pour into a roasting dish, cover with aluminum foil and roast for 45 - 60 minutes. In the last 20 minutes of roasting, boil and cook the pasta. When the pasta has cooked, strain and return pasta to the cooking pot, remove the roasted butternut squash from the oven and place a 1/­­4 of the butternut squash into the pot with the pasta (these are chunky bits for the final dish). Put the remaining squash in a blender and puree until smooth; add the heavy cream (or almond milk) and give one quick blitz. Pour the pureed squash along with fresh thyme and pumpkin seeds to the pasta and stir to combine and coat the pasta. Serve and enjoy! The post Butternut Squash Pasta appeared first on Meatless Monday.

Freebirds Beyond Meat Crumbles

November 5 2018 Meatless Monday 

Go behind the scenes with Freebirds World Burritos recipe for meatless Beyond Meat crumbles. This savory, protein-packed recipe is a perfect addition to any tex-mex entrée, such as burritos, tacos, nachos or salads. This recipe comes to us directly from the burrito masters at Freebirds World Burrito. Serves 4 - One package Beyond Meat Feisty Crumbles - One potato, cubed - 3/­­4 cup diced onion - 1 1/­­2 tbsp vegetable oil - Approx 2-3 cups vegetable oil for frying - 2 tsp taco seasoning - 1/­­8 tsp chili powder - 1/­­8 tsp paprika - 1/­­4 tsp cayenne - Salt to taste   Pre-heat frying oil to 350 degrees in a deep fryer or deep skillet or frying pan. Place 1 1/­­2 tbsp vegetable oil in sauce pan over medium heat. Add the onions and cook for approximately 4 minutes or until tender. While the onions are cooking fry the potatoes in 350-degree frying oil for 4 minutes. Remove from oil and allow to drain. Once the onions are tender, add the taco seasoning, chili powder, paprika, cayenne and the Beyond Meat Feisty Crumbles. Cook mixture for about 4 minutes. Remove from the heat. Add the Beyond Meat mixture to the potatoes and stir gently with spatula to evenly mix the onions, spice and potatoes. Salt to taste. Top off nachos, tacos or a salad and enjoy! The post Freebirds Beyond Meat Crumbles appeared first on Meatless Monday.

Smörg?st?rta - Savory Rye Sandwich Cake

June 23 2018 Green Kitchen Stories 

Smörg?st?rta - Savory Rye Sandwich Cake Hey friends and happy midsummer! We spent midsummer eve at a friends house, dancing like frogs around a flower covered midsummer pole. It’s one of many weird traditions that we do in Sweden on this longest day of the year. Today we are off to Noma (as in one of the coolest restaurants on earth) to test their new plant focused menu that is launching next week. We’re very excited - obviously for Noma, but also for eating a fancy dinner together with zero kids around. Before we are leaving, I wanted to post this little recipe that we uploaded to our youtube a few days ago. Just like frog dance, this savory layered sandwich cake is also a very Swedish thing. It is called smörg?st?rta and is traditionally made by layering white bread with mayonnaise, creme cheese, whipped cream, dill, chives, shrimps, salmon and a bunch of other stuff. It’s basically like a sandwich gone wild. Even if we are not completely sold on the very heavy traditional version, there is something intriguing about the concept of a sandwich cake. So we made our own version, using rye bread and three colorful and fresh (but still quite rich) spreads in between. One green spread with avocado, dill and peas. One white spread with egg, sauerkraut and creme fraiche. And one purple spread with beans, beetroot and sunflower seeds. We cover it with cream cheese with a sting of horseradish and lots of finely sliced veggies and flowers. It looks great, is fun to make and really delicious. Sandwich cake FTW! Check out this recipe video to see how we make it. This is the perfect savory dish to make for a party, brunch or gathering with friends. You can easily half the recipe or make it vegan by skipping the egg layer and replacing the cream cheese with coconut cream. If you want to try a gluten-free version of this cake you could either simply use a gluten free bread, or bake 4 trays of our vegetable flatbreads (this option is a little time consuming but would probably taste amazing). Smörg?st?rta (Savory Rye Sandwich Cake) Serves 12-16 Green Spread 300 g /­­ 2 cups cup green peas 1 small lemon, juice 1 bunch dill, chopped 2 avocados, flesh scooped out 2 tbsp olive oil 1 large pinch salt White Spread 6 hard-boiled eggs 250 g /­­ 1 cup creme fraice or sour cream 2 tbsp capers 4 tbsp sauerkraut a pinch black pepper Purple Spread 1 cup sunflower seeds, soaked for an hour in water 1 x 400 g tin white beans, drained and rinsed 2 cooked beetroots, roughly chopped 1 small lemon, juice 4 tbsp extra virgin olive oil salt and pepper Assembling 36 slices of sourdough rye bread (or bread of choice), thinly sliced 500 g cream cheese 1 tbsp grated horseradish Decoration 1 avocado, sliced or shaped into a rose 1/­­2 cucumber, sliced thinly 1 small bunch of asparagus, thinly shaved 1 lemon, halved and thinly sliced mache lettuce chives, finely chopped Start by making the spreads. Add all the ingredients for the green spread to a food processor and mix until smooth (or use a bowl and a hand blender). Taste and adjust the flavour to your liking. Transfer to a bowl and clean the food processor. For the white spread, peel and roughly chop the eggs, place in a bowl and gently stir through cr?me fraiche, capers, sauerkraut and a little black pepper. Set aside. Drain and rinse the sunflower seeds for the purple spreads and add them to the food processor (or use bowl and hand blender) along with beans, beetroot, lemon juice, olive oil and a good grind of salt and pepper. Pulse a couple of times until combined but still a little chunky. To assemble: Trim any hard ends off the bread and line up the rye slices so you have a rectangle, 3 slices wide and 3 slices long. Spread the green spread evenly on top and then place another layer of bread. Now layer they white spread evenly on top. Place another layer of bread, followed by the purple spread. Place the final 9 slices of rye on top. Add cream cheese to a mixing bowl and grate in the horseradish. Whisk to make sure it’s incorporated, taste and add more if desired. Use a palette style knife to cover the cake with a layer of cream cheese. Decorate with an avocado rose, ribbons of cucumber, shaved asparagus, machet lettuce, slices of lemons, chives and flowers. Or whatever you think looks good. Tip: You can make this cake 12-24 hours ahead and store in the fridge to let the spreads soak into the bread and soften it up a bit. Then add the cream cheese and decorations right before serving.


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