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salad vegetarian recipes

laccha salad recipe – 2 ways | lacha pyaz recipe | onion laccha salad | onion salad

April 5 2021 hebbar's kitchen 

laccha salad recipe – 2 ways | lacha pyaz recipe | onion laccha salad | onion saladlaccha salad recipe - 2 ways | lacha pyaz recipe | onion laccha salad | onion salad with step by step photo and video recipe. salad or raita recipes are not a hugely popular choice among indians and indian cuisine. it is generally considered a healthy meal and served as a weight-loss or nutrient purpose-based meal recipe. yet there are some variations to these healthy recipes and laccha salad or onion laccha salad is one such simple and tasty variations served as a complimentary taste enhancer. The post laccha salad recipe – 2 ways | lacha pyaz recipe | onion laccha salad | onion salad appeared first on Hebbar's Kitchen.

Vegan Easter Recipes

March 25 2021 VegKitchen 

Vegan Easter Recipes Planning a plant-based Easter feast? You’ve come to the right place. I’ve rounded up all my favorite Vegan Easter recipes right here, so you can plan the perfect menu. From easy appetizers, to hearty main dishes, to sweet desserts – there’s something for everyone. Easter is the perfect holiday for putting together a vegan brunch or dinner. With all of the fresh, seasonal product of spring – these recipes are filled with light leafy greens, fresh asparagus, beets, carrots, and bright, citrusy flavors. So much deliciousness! Use these mix and match vegan menu suggestions to create a memorable Easter feast for your family and friends. Vegan Easter Appetizers Deviled Tomatoes Mushroom, Asparagus, and Artichoke Medley Beet Muhummara Spinach or Arugula Strudel Green Pea, Parsley, and Pistachio Dip Raw Vegan Cheddar Cheese Spread Rosemary Roasted Mushrooms Mushroom, Asparagus, and Artichoke Medley Vegan Easter Soups Greek-Flavored Spinach and Orzo Soup Vegan Tomato Gazpacho Lemony Leek and Mushroom Soup Creole Carrot Soup Vegan Cream of Broccoli Soup Creole Eggplant Soup Classic Leek and Potato Soup Vegan Easter Salads Spring Greens Salad with Endive and Oranges Mixed Greens Salad with Beets and Walnuts Asparagus with Mustard-Dill Sauce Beet and Red Cabbage Slaw Orange and […] The post Vegan Easter Recipes appeared first on VegKitchen.

The 2021 Dirty Dozen List: WYNTK

March 18 2021 Vegetarian Times 

The 2021 Dirty Dozen List: WYNTK The Environmental Working Group has released its controversial Dirty Dozen and Clean 15 lists of fresh produce items that consumers should avoid and seek, based on pesticide residue levels. Heres what you need to know. The post The 2021 Dirty Dozen List: WYNTK appeared first on Vegetarian Times.

Vegan Spring Dinner Recipes

March 14 2021 Vegan Richa 

Vegan Spring Dinner RecipesAdd a healthy punch to your plate with these veggie-centric vegan spring dinner recipes! A recipe collection chock-full of lovely spring produce like leeks, spinach, asparagus or carrots! Make the most of spring’s abundance with these Vegan Spring Dinner Recipe Ideas! Let’s bring on spring produce! After a long winter, I simply cant wait to hit the farmer’s market and come home with a big wicker basket filled with spring’s best produce. Crisp green stalks of asparagus and bunches of fresh spinach, young potatoes, leeks, carrots – more than I can probably handle on my own, but I’m up for the challenge and I know my friends will love to try some of these spring dinner recipes, I already have on my to-make list! Want to join in? Let’s get our hands on those spring greens and get cooking! Here are some of my favorite veggie-tastic spring dinner recipes that are colorful, wholesome, and simply feel and taste like spring. Most of these are very easy to make and you will find both light spring cuisine as well as comforting recipes for those colder days. Artichokes Vegan Spinach Artichoke Pasta Bake You will love this delicious vegan spinach and artichoke pasta bake recipe. It's like having spinach and artichoke dip, but for dinner! TRY THIS RECIPE Artichoke Spinach Cauliflower Bean Burgers. Grill-able Vegan Veggie Burger Recipe. These Grill-able Aritchoke Spinach burgers are easy and great for summer. Use any favorite dressings or toppings. TRY THIS RECIPE Vegan Spinach Artichoke Dip Recipe Easy 1 Pot Vegan Spinach Artichoke Dip Recipe. Ready in 30 Minutes. This Creamy Cheesy artichoke dip is perfect for parties, picnics, game day. No Cream cheese or vegan cheese subs. Can be glutenfree, nutfree. Use a 9 inch skillet or stoneware dish to bake TRY THIS RECIPE   Asparagus Vegan Lemon Asparagus Pasta Vegan Lemon Asparagus Pasta - 30 mins! Creamy Lemon Alfredo style sauce with tofu with fettuccine and pan roasted garlic asparagus and more lemon. Vegan Nutfree Recipe. Can be Glutenfree. 17 gm of protein TRY THIS RECIPE Fettuccine with Tomato Cream Sauce and Asparagus Fettuccine with Tomato Cream Sauce and Asparagus. Easy tomato Cream sauce with pasta and garlic roasted Asparagus. Use other veggies of choice. Add some chickpea chorizo or smoked coconut for variation. Vegan Soyfree Recipe. Can be gluten-free with gf pasta. TRY THIS RECIPE Roasted Asparagus Basil Soup. Vegan Glutenfree Recipe This Roasted Asparagus Basil Soup is a simple soup with fresh asparagus, basil, dill, onions and cashews. Creamy, Vegan and Gluten-free Recipe TRY THIS RECIPE Chickpea Tofu Asparagus Curry Easy Asparagus Curry with Chickpea Tofu, Spinach, Indian Spices and tomato curry. Indian Vegan Gluten-free Soy-free Recipe. Serve with Rice or flat-bread. Asparagus Ki Geeli subzi TRY THIS RECIPE Bulgogi Roasted Spring Veggie Bowl Bulgogi Roasted Spring Veggie Bowl. Spicy, sweet Korean Gochugaru blend roasted Cauliflower Mushroom Asparagus Bowl. Vegan Gluten-free Nut-free Recipe TRY THIS RECIPE   Carrots Carrot Zucchini Chickpea Fritters Vegan Recipe Carrot Zucchini Chickpea Fritters Vegan Recipe. Eggless, nut-free, yeast-free. Can be made gluten-free. Cooked Chickpeas, shredded veggies and turkish spices. Makes 7 to 8 patties TRY THIS RECIPE Vegetable Carrot Fried Rice - Carrot Pilaf Vegetable Carrot Fried Rice with Indian spices. Carrot Veggie Brown Rice Pilaf. Colorful flavorful side for Easter or Holidays. Vegan Glutenfree Soyfree Recipe. Add more Peas or chickpeas to make this a full meal. TRY THIS RECIPE Peanut Butter Roasted Cauliflower and Carrot Salad Bowl Peanut Butter Cauliflower Bowl with Roasted Carrots. Cauliflower tossed in peanut butter sauce and roasted, carrots tossed in hot sauce and roasted. Vegan Recipe, Gluten-free option.   TRY THIS RECIPE   Radishes Fusilli with Broccoli and Basil pesto and Red radish Fusilli with Broccoli and Basil pesto is an easy and quick meat free meal, a great recipe after a long day at work TRY THIS RECIPE Roasted Cauliflower and Radish with Mustard, Nigella, and Fennel Seeds This recipe is super-easy and addictive. Fennel and nigella seeds give the vegetables an Indian pickle flavor profile. Roasted cauliflower is always a hit, and here you can try roasted radish as well. I like to use baby red radishes because they make the dish look so colorful. Serve this with Northeastern dals such as odia dal or cholar dal, and with spicy curries that use fennel seeds. (Recipe from http:/­­/­­www.amazon.com/­­gp/­­product/­­1941252095/­­vegric-20 Copyright (C) 2015 by Richa Hingle. TRY THIS RECIPE   Spring Cabbage Instant Pot Indian Cabbage and Peas (Patta Gobi Subzi) Instant Pot Indian Cabbage and Peas! Patta Gobi Ki Subzi This Cabbage Curry is made in a pressure cooker. Vegan Gluten-free Soy-free Nut-free Braised Cabbage Recipe. Stove top option in notes TRY THIS RECIPE Vegan Okonomiyaki - Cabbage Carrot Pancakes Vegan Okonomiyaki - Cabbage Carrot Pancakes. Japanese Okonomiyaki made vegan. Served with home made tonkatsu sauce.Makes 5 to 6 pancakes TRY THIS RECIPE   Avocado Avocado Pasta with Smoky Pecans Avocado Pasta with Smoky Pecans. This 20 Minute Creamy Avocado Basil Sauce is great over spaghetti or zoodles. Serve with smoky spicy pecans for amazing flavor.  Vegan Soyfree Recipe. Can be nutfree.  TRY THIS RECIPE Mediterranean Quinoa Salad with Arugula, Avocado Mediterranean Quinoa Salad with Arugula, Avocado and Lemon Oregano Olive oil dressing. The Mediterranean Lemon Garlic Dressing brightens up this Summery Quinoa Salad. Perfect to make ahead and serve at Picnics. Vegan Gluten-free, Nut-free Soy-free Recipe. TRY THIS RECIPE Spicy Avocado Chickpea Salad Sandwich Easy Smashed Avocado Chickpea Salad sandwich spiced with cumin and cayenne. Serve over soft fresh bread layered with greens and juicy tomatoes. TRY THIS RECIPE   Spinach Vegan Palak Tofu Paneer - Tofu in Spinach Sauce This Vegan Palak Tofu Paneer is the easiest and the tastiest dairy-free, gluten-free Saag Tofu. Tofu in Spinach Sauce. Can be made soy-free with chickpea tofu. Ready in 20 Minutes! TRY THIS RECIPE Cauliflower Chickpeas and Spinach in Mustard seed Curry Leaf Sauce This easy cauliflower chickpea and spinach saute features a fragrant Mustard Seed & Curry Leaf Sauce - an easy vegan meal that is ready in 30 minutes. Packed with healthy cauliflower, creamy chickpeas, and super food spinach in every bite TRY THIS RECIPE Garlic Potato Spinach Stir fry ( Lasooni Aloo Palak) Garlic Potato Spinach Stir fry - Lasooni Aloo Palak. Potato Spinach curry with garlic and Indian spices. Vegan Gluten-free Nut-free Soy-free Recipe TRY THIS RECIPE   Potatoes Gujarati Potatoes with Sesame Seeds - Bateta Nu Shaak Gujarati Potatoes with Sesame Seeds. Indian Spiced Potatoes with sesame seed and peanuts. Vegan Gluten-free Soy-free Indian Gujarati Recipe. Bateta Nu Shaak. TRY THIS RECIPE Potato Pesto Pizza - Vegan Pesto Pizza Easy Potato Pesto Pizza with Thin Crust. Basil Spinach Pesto makes for a refreshing Pizza base topping with thin potato slices, onion and garlic. Bake or make on the grill. Vegan Soyfree Recipe. TRY THIS RECIPE   I hope you found your favorite amongst my vegan spring dinner recipes! If you want to keep on browsing, here are more spring recipe round-ups that also include sweet treats: - Spring Recipes  - Vegan Easter Dinners - Mother’s Day Brunch Ideas    The post Vegan Spring Dinner Recipes appeared first on Vegan Richa.

Inspiration for Vegetarian Recipes

March 9 2021 Manjula's kitchen 

Inspiration for Vegetarian Recipes As you all know, Indian cuisine will always be my favorite cuisine. It will always have a special place in my heart. However, we are living in different times. Our lifestyle has changed with the emerging culture. The same thing is happening with food. I like that the norms are changing. My family, especially my grandkids, are not happy just with traditional Indian food; they need variety, just like me. I experiment with the different food from different cultures, staying true to my guidelines. Thus, the challenge comes. I have never tried some of these dishes. Finding vegetarian dishes in any given cuisine is not that big of a problem; the problem is finding recipes without onion and garlic. I go on google and YouTube, searching for recipes and creating a dish that makes sense to me. First, I try different sauces. I think that makes it easy to create the dishes for that cuisine. My family gets to try my creations and give me their honest opinions.  They are all brutally honest with their opinions.  Some are hits and some not so much! Believe me, it is not easy to take these hard rejections because I have spent many hours on making these recipes.  Italian is easy; they like marinara sauce, white sauce, pesto, all of which can be used in so many different dishes. I am also very fond of Mexican cuisine! Using salsa and enchilada sauce, many dishes can be made: enchiladas, burritos, taco salad, and many more.    I also have my version of Asian peanut sauce which tastes great in Asian bowls, salads, and wraps. This is a favorite of my oldest granddaughter! I use these sauces in my recipes while making different dishes. Alex has been asking me to do the videos just for the different sauces just like I do for Indian chutneys. It will be easy to refer to when you are doing the next recipe and dont have to repeat the sauce again. Keeping that in mind, I just did the recipe for pesto sauce. The next curry sauce I am trying is Thai Red curry sauce. The post Inspiration for Vegetarian Recipes appeared first on Manjula's Kitchen.

Fennel and Lentil Soup with Gremolata

February 17 2021 Golubka Kitchen 

Fennel and Lentil Soup with Gremolata I love fennel, always, but especially during this time of year, when cravings for spring start coming on strong. Fennel’s one-of-a-kind anise flavor, brightness, and crunch really hit the spot, while I dream of verdant spring produce. It’s also citrus season, and simple mandolined fennel and blood orange salads are a favorite (something like this salad, plus segmented or sliced orange, and often without the beans). Fennel is delicious cooked, too – caramelized sauteed fennel, fennel gratin, etc. We also love it in soups, and this week’s recipe is a super simple lentil soup, centered around fennel. We use fennel seeds and bulbs in the soup, and even include the greens from the fennel tops in gremolata, for topping the soup. When it comes to very simple dishes like this one, it’s all about the accompaniments, which is where the gremolata comes in. It’s a condiment kind of similar to Italian salsa verde but without oil, made with just chopped parsley, garlic, and lemon zest. It’s delicious spooned over pretty much any savory fare. That, plus maybe some good, crusty bread, and you’re in for a very cozy meal with this soup. Hope you’ll give it a try! P.S. We just revived our Youtube Channel! Come and stay for simple, seasonal, plant-based cooking and other fun kitchen activities. Our very first video back happens to show you exactly how to make an orange and fennel salad, in case you’re as obsessed with fennel as we are. Fennel and Lentil Soup with Gremolata   Print Serves: 4-6 Ingredients 1 tablespoon fennel seeds 1 large or 2 medium fennel bulbs olive oil sea salt 1 yellow onion, diced small 1 medium carrot, diced small 1 celery stalk, diced small 6 garlic cloves, minced, divided freshly ground black pepper 1 cup brown or French lentils, rinsed 2 bay leaves zest and juice from 1 lemon leaves from 1 small bunch parsley, finely chopped Instructions Toast the fennel seeds in a dry skillet on medium high heat until fragrant, 30 seconds to 1 minute. Watch closely so as not to burn. Let cool slightly and grind the seeds in a mortar and pestle, spice grinder, or a dedicated coffee grinder. Cut the stalks off the fennel, pick off the tender fronds and set them aside for later. Discard the stalks or save to use for vegetable broth or even for juicing. Cut the fennel into wedges. Heat a soup pot over medium heat and add enough oil to generously coat the bottom. Add the fennel wedges and sprinkle them with salt. Let the fennel caramelize and brown for 3-4 minutes, until the undersides are golden, then flip and repeat on the other side. Transfer the fennel to a plate or bowl for now. Add the onion, carrot, and celery to the pot, along with a pinch of salt. Saute over medium low heat, until the vegetables are soft but not browned, about 10-15 minutes. Add about 5 garlic cloves worth of minced garlic (saving 1 minced clove for the gremolata), ground fennel seeds, and black pepper to taste, stir around until fragrant, about 30 seconds. Add the fennel wedges, lentils, bay leaves, 6 cups of water, and more salt to taste. Bring to a simmer and simmer, covered, until the lentils and fennel are tender. Brown lentils usually cook in 15-20 minutes, while French lentils take a bit longer, 20-25 minutes. No matter which lentils youre using, start tasting them at 15 minutes to keep them from getting mushy. Once the soup is done, turn off the heat and add the lemon juice. Discard the bay leaves. Taste for salt and pepper, and adjust if needed. While the soup is cooking, make the gremolata. Finely chop the tender fronds reserved from the fennel. In a small bowl, combine the fennel fronds, lemon zest, parsley, and the remaining minced garlic (1 clove). Mix to combine. Serve the soup warm, garnished with the gremolata. 3.5.3226 The post Fennel and Lentil Soup with Gremolata appeared first on Golubka Kitchen.

aloo tuk recipe | sindhi tuk recipe | alu tuk ka chat | sindhi aloo tuk

February 4 2021 hebbar's kitchen 

aloo tuk recipe | sindhi tuk recipe | alu tuk ka chat | sindhi aloo tukaloo tuk recipe | sindhi tuk recipe | alu tuk ka chat | sindhi aloo tuk with step by step photo and video recipe. potatoes are an ideal source of snacks recipe across the globe. it is made as chips, wedges, fries, pakoras, and even served as salads with mashed potatoes or boiled potatoes. one such easy and simple snack recipe from the sindhi cuisine is the aloo tuk or potato tuk chaat recipe known for its spice and flavour offering. The post aloo tuk recipe | sindhi tuk recipe | alu tuk ka chat | sindhi aloo tuk appeared first on Hebbar's Kitchen.

BBQ Tempeh Ribs

January 5 2021 Isa Chandra Moskowitz 

BBQ Tempeh Ribs Serves 4 Photo By VK Rees Smoky, sticky sweet finger licking ribs! But be sure to lick YOUR OWN fingers, weirdo. These are inspired by my fave vegan BBQ joint in Portland, OR, Homegrown Smoker. Im not saying theyre as good, but they get me there without the airfare. Serve with cornbread or mashed potatoes or mashed sweet potatoes or rice or coleslaw or potato salad or in a hero or all of the above. This recipe is originally from I Can Cook Vegan. Recipe Notes ~Often times, I prefer to steam tempeh before using because it removes bitterness and makes the tempeh more succulent. But you can skip that step here for a few reasons. First, I want the tempeh to be crisp and browned. Secondly, if you sear it on high enough heat, it does cook through and remove the bitterness. Youre left with nutty, meaty, toothsome bites. Use cast iron for best results! ~To make the tempeh look like one long line of ribs, turn the pieces carefully as you cook them so that they stay pretty much in the same order you cut them in. Does that make sense? OK, look at the pics for reference. Ingredients For the BBQ sauce: 2 tablespoons cornstarch 1 cup cold vegetable broth 1 1/­­4 cups ketchup 1/­­3 cup brown sugar 1/­­3 cup tamari or soy sauce 1/­­3 cup apple cider vinegar 2 teaspoons liquid smoke 1 1/­­2 tablespoons garlic powder 1 tablespoon onion powder 1/­­4 teaspoon cayenne For the tempeh: 2 8-oz packages of tempeh sliced into eighths widthwise 2 tablespoons olive oil Directions Make the sauce: In a small saucepot, use a fork to vigorously whisk the cornstarch into the vegetable broth until its mostly dissolved. Add the remaining ingredients and mix well. Place over medium heat, stirring occasionally, until it comes to a boil. Once boiling, lower the heat to a low simmer and let the sauce thicken for about 5 minutes. Remove from the heat. Make the ribs: Preheat a large skillet over medium heat. Drizzle in 1 tablespoon of oil and a pinch of salt. Fry tempeh on one side till browned, about 5 minutes. Drizzle the remaining oil over the tempeh and sprinkle with salt then flip. Brown that side for about 5 minutes.  Pour about 1/­­2 cup of barbeque sauce into the pan and flip to coat. Let it cook and caramelize for about 3 minutes.  Remove from pan and line the ribs up on a plate. Drizzle more warmed barbeque sauce all over them to serve.

Spaghetti Squash Bake with Sun-dried Tomato Cream Sauce

December 22 2020 Vegan Richa 

Spaghetti Squash Bake with Sun-dried Tomato Cream SauceThis easy vegan Spaghetti Squash Bake is a tasty Italian-inspired healthy, low carb, pasta-like casserole dish that everyone will absolutely love. Cooked spaghetti squash is combined with a creamy sun-dried tomato sauce, all baked until golden and bubbly. Spaghetti Squash is a winter veggie favorite! These miracle squashes naturally grow in such a way that, once cooked, their insides will pull apart in long, spaghetti-like strands. Thanks, Mother Nature! The long squash strands are tender enough that you can twirl them around your fork and they have a mild, slightly sweet flavor that makes them great for serving with a creamy sun-dried tomato sauce like in this spaghetti squash bake recipe. An Italian-inspired “pasta” bake that features cooked spaghetti squash, garlic, and spinach all smothered in a perfectly creamy and cheesy dairy-free sun dried tomato sauce and baked until bubbly and golden. SO good! I like to prepare my spaghetti squash in the Instant Pot but in a second I will also explain how to cook it in the microwave. Serve this easy casserole alongside a simple green salad or vegan caesar salad and some crusty bread for the perfect weeknight meal! More pasta meals from the blog - Garlic Pasta with Cajun Cauliflower - Cauliflower Parmesan Pasta Bake  - Pumpkin Sage Pasta with pumpkin cream sauce and crisp Sage  - Black pepper Mac and Cheese  - Creamy Cajun Pasta with crispy tofu - Lemon asparagus  fettuccine - Creamy mushroom Spinach Pasta  - Easy Vegan Alfredo Continue reading: Spaghetti Squash Bake with Sun-dried Tomato Cream SauceThe post Spaghetti Squash Bake with Sun-dried Tomato Cream Sauce appeared first on Vegan Richa.

mirchi ka salan recipe | mirchi salan | biryani salan | hyderabadi salan

December 3 2020 hebbar's kitchen 

mirchi ka salan recipe | mirchi salan | biryani salan | hyderabadi salanmirchi ka salan recipe | mirchi salan | biryani salan | hyderabadi salan with step by step photo and video recipe. biryani recipes are common across india and are served in different way with a different side dish. generally it is served with a yoghurt raita or salad, but it can be also served with different types of curries. one such popular curry recipe is the popular mirchi ka salan recipe known for its spicy and creamy taste derived from peanuts and green chillies. The post mirchi ka salan recipe | mirchi salan | biryani salan | hyderabadi salan appeared first on Hebbar's Kitchen.

10 Dietitians Share Their Tips to Add More Plant-Protein to Your Diet

November 19 2020 Vegetarian Times 

With the new year just weeks away, the media is honing in on the top nutrition trends we can expect to see in 2021, and to no surprise increasing plant-protein remains at the top. Whether youre eating more plant-based for sustainability, health, or just because, rest assured there are a variety of whole food options you can choose from to meet your protein needs. But, before you head straight into the freezer department at your local grocer to pick up the latest faux meat product, lets take a look at 10 whole food sources of plant-based protein you may just want to toss into your cart instead! Reader beware, you may end up saving a few bucks once you realize how convenient and affordable many of these options are. Lentils Just one cup of cooked lentils provides nearly 18 grams of plant-protein and 16 grams of fiber for just 225 calories. Lentils also contain many important nutrients, like iron, potassium, zinc and choline (a nutrient that 90% of Americans arent getting enough of!) Plus, theyre budget-friendly with a 16-ounce bag of dried lentils coming in at just $2.99.  Registered Dietitian Kim Rose of www.kimrosedietitian.com recommends making a pot of seasoned lentils on the weekends. Divide them into individual 1 cup servings, and then add them to different meals throughout the week!  Youll find me turning lentils into meatballs, or for a really quick fix, adding a little bar-b-que sauce to them to make tasty, vegan sloppy joes. Hummus This plant-based spread can be made from a variety of beans and legumes, not just the traditional garbanzo bean you may think! Depending on the bean used, the protein content will vary slightly, but a standard 1/­­4 cup serving (or about 70 grams by weight) has roughly 6 grams of protein for just 180 calories. Plus, it often packs heart-healthy unsaturated fatty acids that help keep you fuller for longer too! Brynn McDowell, Registered Dietitian and cookbook author of The Mediterranean Diet Made Easy recommends using hummus in place of mayo on sandwiches or spreading it on bagels or toast! She suggests thinning it out and using it as a creamy salad dressing to add more plant-based protein to meals. Pistachios Pistachios are a good source of plant-based protein with a 1-ounce serving of the nut (shelled) providing 6 grams of it! Plus, they pack dietary fiber, potassium, and antioxidants that help keep your body in tip-top shape. While the shelled variety tends to be a tad pricier, you can still pick up a 10-ounce in-shell bag for about $5.49 at most markets. Lauren Manaker, Registered Dietitian, and author of Fueling Male Fertility, recommends to use shelled pistachios as a salad topped in place of grilled chicken or shrimp. The plant-based protein boost that also gives you fiber and healthy fats for staying power. You can also toss pistachios in trail mixes and in oatmeal as a topping for added nutrition and crunch! Related: Healthy Late-Night Snacks Chickpeas One of the most common forms of plant-based protein on the market is the good ole chickpea (aka, the garbanzo bean!) With nearly 7.5 grams of protein, 6.5 grams of fiber, and 3.7 mg of iron in just 1/­­2 cup serving of cooked chickpeas, its a great way to increase the total nutrient density of your diet. The best part: a pound of chickpeas (dried) often comes in at less than $3.00! NYC-based Registered Dietitian, Natalie Rizzo, MS, RD, is a big fan of adding chickpeas to both meals and snacks! From grain bowls to veggie burgers, or roasted as a protein-filled snack, chickpeas offer a convenient and affordable plant-based protein to nearly every diet. Edamame (Soybeans) Edamame is the immature form of the soybean that is often eaten from the shell (or shelled) alongside traditional Asian dishes. Regardless of the form of soybean you eat, they can easily be incorporated into a balanced diet with two servings being a reasonable goal for adults. A half-cup of shelled edamame packs nearly 9.5 grams of plant-based protein and 4 grams of fiber, as well as iron, potassium, folate, and choline! Sarah Koszyk, Sports Nutritionist and author of 25 Anti-Aging Smoothies for Revitalizing, Glowing Skin, recommends pureeing edamame in a hummus, dip, or pesto. Spread the edamame purees on a sandwich or wrap, add it to a burrito, or toss it with a salad, pasta, or rice dish. If youre looking to venture into the other forms of soybeans (like tofu), Registered Dietitian Sylvia Klinger of Hispanic Food Communications suggests blending silken tofu with oil, spices and herbs makes for a delicious high protein dressing, or adding a soy-based curd to pancakes to boost the protein there as well! Tempeh Tempeh is a fermented product made from soybeans in addition to some whole grains, seasonings and other flavorings. A 4-ounce serving of this soy-based protein packs nearly 20 grams of protein, in addition to a host of nutrition benefits. For starters, tempeh is filled with nutrients like manganese, magnesium, phosphorus and B vitamins in addition to its role as a probiotic. Jenna Braddock, Florida based at MakeHealthyEasy.com recommends spending a little bit of time prepping it to make the perfect dish! Braddock suggests crumbling the tempeh, then marinating it and finishing with a sear in a hot pan to add instant protein to salads, wraps, bowls and tacos. Pill Nuts Pronounced peel-y, this nut is native to the pili tree often found in Northern Australia and the Philippines. While lower in protein comparatively speaking per serving size (a 1/­­4 cup serving provides 3 grams in comparison to some of the other nuts), it packs a nutritional punch in that it contains essential amino acids the human body needs. This nut is harder to find at local markets, and you will need to likely shop online and be willing to spend about $16.99 for a one-pound bag. Maya Feller, nationally recognized nutrition expert and author of The Southern Comfort Food Diabetes Cookbook, recommends enjoying this mildly flavored nut in yogurt form (yes, brands are now popping up incorporating this nut into their yogurts!) smothered over a stack of pancakes or in their raw form as a crunchy snack. Hemp Seeds Three tablespoons of hulled hemp seeds provide nearly 10 grams of plant-based protein to your meal for just 170 calories. Plus, theyre full of iron and unsaturated fats while offering a great nut-free alternative for crunch. While a bit more pricey than other seeds (a 12-ounce bag is roughly $12.99), theyre an easy addition to boost plant-protein on simple foods. Plant-based sports dietitian, Kelly Jones of kellyjonesnutrition.com recommends adding them to oatmeal, sprinkling them onto pancakes, using as a topper for soups and salads, and incorporating into homemade energy bites! Lupini Beans Lupini beans are a staple of the Mediterranean diet and making a name for themselves in the US due to their high protein content. In just a 1/­­2 cup cooked serving of the bean it packs nearly 13 grams of plant-based protein. But, where it packs in protein it lacks in fiber, with that same 1/­­2 cup serving providing only 2 grams. Found traditionally in the jarred food section of the market, there are a few ways you can cook with them! Amy Gorin, a plant-based registered dietitian and owner of Plant-Based Eats recommends draining and rinsing the beans as you would do with any other canned beans. Then, use them in your favorite dishes, like her delicious plant-based lupini salad! Quinoa One of the only whole grains that is a complete source of protein (containing all 9 essential amino acids), this is an excellent (and affordable) gluten-free, plant-based protein addition to nearly any diet! One cup of cooked quinoa contains nearly 8 grams of protein for just 220 calories (plus nearly 5 grams of fiber.) Quinoa also contains many important B vitamins as well as potassium and antioxidants. Registered Dietitian Tamara Hoffman of Unbeetable Nutrition and Wellness recommends adding quinoa to your taco Tuesday menus with a spicy Mexican seasoning or sauteing it into your stir-fry dishes with a soy sauce. The post 10 Dietitians Share Their Tips to Add More Plant-Protein to Your Diet appeared first on Vegetarian Times.

WORLD 2.0 vegan cookbook on Kickstarter

November 2 2020 The Lotus and the Artichoke 

WORLD 2.0 vegan cookbook on Kickstarter Visit Kickstarter to pre-order: http:/­­/­­kck.st/­­2TE62bO  My first book has been a bestseller for almost eight years, but ever since the sequels came out, I’ve wanted to go back and massively upgrade the visuals on the original book: to re-do the cover artwork and re-shoot most of the food photos. After publishing 5 other books and spending additional years in the kitchens of the world, I knew I could improve the recipes, add outstanding dishes that didn’t make it into the first versions, and bring more culinary authenticity and cultural awareness to the entire book. The newly updated, re-photographed and freshly illustrated edition of The Lotus and the Artichoke – Vegan Recipes from World Adventures is my classic, first journey in the world of vegan cookbooks reimagined and upgraded. Its my tribute to powerful memories, awesome individuals, and fantastic meals that Ive made, found, and shared with countless others like you. I’ve wanted to re-create my first cookbook for years, but the opportunity didn’t really arise until the surprises and challenges that have been this monster of a year, 2020. Yasai Izakaya Genki, Tokyo 2019 You see, I’d planned to return to Japan and continue my adventures from late 2019. Ultimately, now, Id be wrapping up The Lotus and the Artichoke – JAPAN. But when Corona hit, not only did it cancel nearly all my events and most of my income, like for so many people, lockdowns and border closures meant drastic changes not just daily life but to our travel plans as well. The struggle to return to a form of life that is more predictable and free has been different for all of us. As life has become more routine and restricted, our travels have been more in our minds and through the eyes of others-- through art, music, video and social media. A big part of my own escape these last months has been getting into the kitchen and diving back into my first cookbook - revisiting the intense dishes, unforgettable places and global flavors that shaped my life and projects over the last eight years. Ive cooked for the family, for friends, and for neighbors. Hopefully opportunities for more lunch and dinner parties and big cooking events will shape up soon! updated world map & photo collage for WORLD 2.0 edition NEW in Vegan Recipes from World Adventures 2.0: - brand NEW cover art & illustration! - NEW introduction & kitchen info! - more travel stories! - 8+ totally NEW recipes (not found in earlier editions!)  - 70+ newly photographed dishes!  - 100+ updated & improved recipes!  - better recipe names with respect to cultures & inspirations - 8+ additional pages of adventures & travels! As with all 6 of my cookbooks, I have written, illustrated, cooked, photographed and designed this book myself. The Lotus and the Artichoke is the ultimate combination of my passions: art, travel, vegan cooking, and photography. - My fully updated and re-envisioned first cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide -  224 pages with 100+ recipes and over 90 full-page color photos  - Personal stories, art, and recipes inspired by my travels and culinary adventures in over 50 countries.  - Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients  - Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds - Available in ENGLISH... und auch auf DEUTSCH! Palak Paneer – North Indian spinach with tofu paneer Pad Thai – rice noodles with tofu, crushed peanuts & lime Omelette *NEW RECIPE* Mombasa Red Curry – with sweet potatoes & tofu Buka – Nigerian stew & Jollof – Senegalese rice *NEW RECIPES* Koshary – Egyptian pasta, lentils & rice with red sauce & fried onions *NEW RECIPE* Mini Meat Pies – made with lentils & vegetables Lasagna – with smoked tofu, cashew cheese, zucchini & mushrooms Recipes in Vegan Recipes from World Adventures 2.0 AMERICAS -  Salade a la Montréal arugula, pears, walnuts & lemon dressing -  Lower East Side Salad avocado and tomatoes on quinoa & carrot ginger dressing -  Jersey Summer Salad spinach, tomatoes, mushrooms, walnuts & raspberry dressing -  Pancakes American breakfast classic -  Waffles *NEW*  -  French Toast another American breakfast classic -  Tofu Scramble with mixed vegetables -  Omelette *NEW*  -  North End Pasta Spaghetti & Vegan Meatballs with red sauce -  Ithaca Mac & Cheeze baked casserole -  TLT Tempeh Lettuce Tomato sandwich -  Black Bean Burgers 90’s style classic burgers -  Three Bean Chili with assorted vegetables -  Mango Pear Crumble with ginger & cinnamon -  Roasted Walnut Brownies double chocolate delight -  Oatmeal Cranberry Walnut Cookies American classic -  Guacamole Latin American avocado dip -  Salsa Latin American spicy tomato dip ASIA -  Cold Sesame Noodles Chinese dim-sum classic -  Wontons Chinese steamed dumplings with soy ginger dipping sauce -  Congee savory rice porridge *NEW*  -  Horenso Goma-ae Japanese chilled sesame spinach -  Miso Soup Japanese classic with tofu -  Teriyaki Tempeh Japanese stir-fry with vegetables -  General Tsos Chicken Cantonese classic -  Sesame Ginger Tofu Chinese fusion -  Tom Kha Thai coconut soup with tofu & vegetables -  Pad Thai rice noodles with tofu, crushed peanuts & lime -  Pad Horapa Makua Thai stir-fry with eggplant, basil, tofu & cashews -  Bai Cha Cambodian fried rice with smoked tofu & vegetables -  Gói Cuôn Vietnamese fresh spring rolls with ginger peanut sauce -  Pho Vietnamese noodle soup with smoked tofu & vegetables -  Banh Mi Vietnamese seitan sandwich -  Mirza Ghasemi Persian eggplant -  Gajar Masala grated carrots with pineapple, dates & cashews -  Aloo Raita Indian potatoes and cucumbers in yogurt -  Poha Indian flattened rice with potatoes & spices -  Gobi Tikka Indian baked marinated cauliflower -  Pakoras Indian spinach fritters with apple tamarind chutney -  Masoor Dal North Indian red lentils -  Chole Bhature Indian chickpeas with fried flatbread -  Hyderabadi Biryani South Indian rice dish -  Dhokla South Indian savory steamed chickpea cake -  Masala Dosa South Indian cr?pe with spicy potato filling -  Sambar South Indian vegetable & lentil stew -  Coconut Coriander Chutney South Indian condiment -  Paneer Makhani North Indian tomato curry with tofu paneer -  Mutter Paneer North Indian peas with tofu paneer -  Palak Paneer North Indian spinach with tofu paneer -  Navratan Korma North Indian creamy vegetable curry -  Vegetable Jalfrezi North Indian spicy mixed vegetables -  Dal Makhani North Indian creamy bean curry -  Sindhi Bhindi Masala North Indian okra -  Bengan Bhartha North Indian eggplant -  Chilli Paneer Indo-Chinese tofu paneer -  Vegetable Manchurian Indo-Chinese dumplings -  Halva Indian semolina sweet -  Saffron Mango Lassi Indian yogurt shake -  Naan North Indian flatbread -  Nariyal Chaval South Asian coconut rice -  Haldi Chaval North Indian golden rice with turmeric -  Jeera Chaval North Indian rice with cumin seeds AFRICA -  Plasas & Fufu Gambian spinach peanut stew with mashed cassava -  Koshary Egyptian pasta, lentils & rice with red sauce & fried onions *NEW* -  Tanjine Moroccan stew with couscous *NEW* -  Mombasa Red Curry with sweet potatoes & tofu -  Ful Medames North African spicy bean dip *NEW* -  Hummus North African & Middle Eastern chickpea spread -  Buka Nigerian stew mushrooms and soy meats *NEW* -  Jollof Senegalese seasoned rice *NEW* EUROPE -  Endive Sprout Boats with sesame soy dressing -  Field Greens & Seared Apples with chickpea ginger parsley dressing -  Borscht Russian beet soup -  Blintzes Russian-Ukrainian cr?pes -  Gazpacho cold tomato & cucumber soup -  Carrot Ginger Zucchini Soup classic & creamy -  Roasted Root Vegetables with rosemary & spices -  Rotkohl German stewed red cabbage -  Kartoffelpuffer German potato pancakes with homemade applesauce -  Semmelknödel Bavarian bread dumplings -  Auflauf German zucchini & potato casserole -  Zwiebelkuchen German baked flatbread with onions & smoked tofu -  Schnitzel Austrian-style breaded bean cutlets -  Käsespätzle Swiss-German noodles with leeks & cheeze sauce -  Tofu Mushroom Stroganoff with fresh herbs -  Quiche French savory pie -  Cashew Mushroom Risotto with sun-dried tomatoes -  Lasagna with smoked tofu, zucchini & mushrooms -  Tempeh Stuffed Mushrooms with garlic & herbs -  Stuffed Peppers with tomato rice & smoked tofu -  Spinach & White Beans with sun-dried tomatoes & herbs -  Vegan Meat Pies with lentils & vegetables -  Turkish Bulgar Pilaf with Tofu-Feta & fresh herbs -  Grah Balkan bean stew with seitan -  Gibanica Balkan cheese pie -  Bratäpfel baked apples stuffed with dates, figs & walnuts -  Apfelstrudel Austrian-German apple pastry -  Lebkuchen traditional German Christmas cookies -  Tarte au Citron French lemon pie -  Mandeltorte German-Swedish almond pie Dal Makhani – North Indian creamy bean curry Masala Dosa – South Indian cr?pe with spicy potato filling, sambar & coconut chutney Pad Horapa Makua – Thai stir-fry with eggplant, basil, tofu & cashews Borscht – Russian beet soup Blintzes – Russian-Ukrainian tofu cheese cr?pes with jam Beaner Schnitzel – Austrian-style breaded bean cutlets Käsespätzle – Swiss-German noodles with leeks & cashew cheese sauce Pasta Famiglia – Spaghetti & Vegan Meatballs with red sauce Teriyaki Tempeh – Japanese stir-fry with vegetables Hyderabadi Biryani – South Indian rice with vegetables Chilli Paneer – Indo-Chinese spicy stir-fry with tofu paneer Vegetable Manchurian – Indo-Chinese dumplings The Lotus and the Artichoke – World Adventures from World Adventures 2.0, my updated, re-photographed & illustrated original cookbook is only available for pre-order on Kickstarter for 21 days!

papaya recipes | green papaya salad recipe | papaya curry | papaya chips

October 28 2020 hebbar's kitchen 

papaya recipes | green papaya salad recipe | papaya curry | papaya chipspapaya recipes | green papaya salad recipe | papaya curry | papaya chips with step by step photo and video recipe. most of us these days, crave for cheese-based recipes like pizza or burger and often ignore the healthy recipes that come from our backyard. these are not only healthy recipes but also come out very tasty. one such simple and nutritional set of recipes are derived from green or raw papaya. The post papaya recipes | green papaya salad recipe | papaya curry | papaya chips appeared first on Hebbar's Kitchen.

12 Road Trip-Worthy Snacks

September 25 2020 Vegetarian Times 

If the walls of your home feel like theyre closing in, youre not alone. Two-thirds of Americans (67%) say that staying home due to the COVID-19 pandemic has made them want to take a vacation, according to a survey conducted by Harris Poll on behalf of Shell.  But with so many travel restrictions and concerns about health safety while flying, its no wonder that many people trying to scratch their travel itch are turning to good, old fashioned road trips -- 36% of Americans say that they are more likely to take a road trip now than they were prior to the COVID-19 pandemic and 61% of Americans are now more interested in taking a local road trip to explore areas close to home.  Before you hit the open road, theres plenty to do: packing, creating a playlist that captures the vibe of your destination, planning your itinerary and, of course, stocking up on car-friendly snacks. While vacation may seem like the perfect excuse to indulge in junk food, those snacks could leave you feeling lethargic and bloated during a time when youd much rather feel energetic and carefree.  Thankfully, theres no shortage of vegan-friendly snacks that are mess-free, nutritious, and tasty. Weve rounded up some of our favorites: Quinn Grain-Free Pretzel Chips Nothing beats the crunch of a pretzel -- and everyone living a gluten-free lifestyle knows that grain-free pretzel replacements typically leave a lot to be desired. Not the case with Quinn Grain-Free Pretzel Chips; youd never know it was grain-free thanks to its near-identical texture (they are made from cassava flour, a gluten-free root vegetable) and spot-on flavoring (shout out to the Cracked Black Pepper variety!). Theyre non-GMO, gluten-free, vegan, dairy-free, and the shape makes them perfect for dipping into your favorite condiment (but maybe not in the car, okay?). Shop now Pans Mushroom Jerky Beef jerky is a classic road-trip snack -- but who needs the beef? Pans mushroom jerky is made from shitake mushrooms, which is one of the meatiest mushrooms. Plus, mushrooms impart that beloved umami flavor everyone craves. These fiber-filled snacks are rich in vitamin D, vegan, gluten-free and theres flavor for any mood youre in: Zesty Thai, Applewood BBQ, Salty & Pepper and Original.  Shop now SkinnyDipped Nuts When you cant decide if you want salty or sweet or chocolate, reach for a bag of SkinnyDipped Super Dark + Sea Salt almonds -- these almonds are dipped with extra dark 73% artisan cacao, and sprinkled with a hint of sea salt. A serving size of these vegan goodies offers 5 grams of plant protein and less sugar than an apple. The whole line is vegetarian, including the SkinnyDipped Cashews in Dark Chocolate Cocoa and Dark Chocolate Salted Caramel. Shop now Undressed Salad Bar Salads arent exactly considered a portable snack, which is why Anne Klassman founded Undressed to throw in her purse or glove compartment -- its a salad in a bar form, with 5-7 grams of protein from its toasted almond base and a full serving of vegetables. Choose from Chipotle Cranberry, Cilantro Lime, Honey Mustard and Sesame Ginger depending on your craving. Theres no sugar added, and these vegan bars are gluten-free, too. Shop now Omnom SuperChocoBerryBarleyNibblyNuttylicious Nope, that wasnt a typo -- when something is this tasty, it deserves a name that stands out from the crowd! Picture a delicious, nutritious dark chocolate bar made from organic Tanzanian cocoa beans thats sprinkled with cranberries, salted almonds, puffed Icelandic barley and cacao nibs. And voila, you have a SuperChocoBerryBarleyNibblyNuttylicious bar. Hot tip: Theres no need to relegate Omnoms superfood creation to your car -- its also a great way to boost your energy on a hike. Shop now Natures Garden Omega-3 Deluxe Mix No road trip is complete without a healthy dose of trail mix, but traditional peanuts and granola dont hold a candle to Natures Gardens Omega-3 Deluxe Mix. This blend of ingredients was thoughtfully chosen for its nutritional qualities: almonds for vitamin E, pecans for fiber, walnuts for omega-3 fatty acids, cranberries for adding more fruit to your day, pistachios for protein and vitamin B6, and pepitas for magnesium and iron. Bonus: The bag is resealable, so you wont have any messy spills in the car. Shop now LesserEvil Veggie Sticks A salad you can eat with your fingers? Its not rude, its LesserEvils new Grain Free Veggie Snacks! The two flavors -- Himalayan Pink Salt and Vegan Ranch -- offer up grain-free goodness made with organic olive oil. Organic veggies are the first ingredient (a blend of vegetable flours and powders), and they are certified USDA organic, vegan, paleo, non-GMO, grain-free, gluten-free and kosher to boot. Pro tip: Your kids will love them and have no idea they are ingesting an extra helping of veggies. Shop now Seven Sundays Muesli While road trips may evoke fond memories of your childhood, the sugar-laden and gluten-packed muesli of your formative years are best left behind. Instead, choose Seven Sundays Muesli, which is chockfull of nutrient-dense superfoods. The Rise & Shine Strawberry Banana Nut Mix -- a cereal/­­trail mix hybrid, so feel free to add almond or oat milk as desired -- has only 5 net carbs, and is grain-free, gluten-free, and keto-friendly. Plus, you can easily pronounce every ingredient: Almonds, coconut, sunflower seeds, dates, Bing cherries, pecans, chia seeds, sesame seeds, bananas, flax seeds, pumpkin seeds, strawberries, cinnamon, and pure vanilla extract.  Shop now Biena Chickpea Snacks Chickpeas to go? Yes please! Bienas Chickpea Snacks are light, crispy roasted chickpeas that boast 5-6 grams of plant protein and fiber. The vegan varieties include Barbecue, Habanero, Ranch and Sea Salt -- and they are non-GMO, grain-free, gluten-free, and nut-free. They are perfect to pop in your mouth on the road, and back home they work well as salad and soup toppers. Shop now CaPao Smoothie Balls Missing your morning smoothie while on the road? CaPao Smoothie Balls may help keep your routine intact. These plant-based snacks are made from zesty cacao fruit pulp, nuts and seeds. Choose from Apricot, Plant Protein and Golden Berries, Golden Berries, Apricot and Chia Seeds, and Mango, Cashew and Coconut. Cacao is the same magical plant that gives us chocolate -- but 75% of the cacaofruit is underutilized or simply thrown away after the cocoa beans are extracted for making chocolate, leaving behind husk, pulp and cocoa butter. So, CaPao uses the wasted nutrition found in the pulp and husk in its products, as these components contain magnesium, iron, zinc, potassium, fiber and many essential B vitamins. Shop now ZENB Veggie Bites Veggies are one of the healthiest snacks, but who has time to peel and prep a bunch of produce before a road trip? When youre away from home, rely on ZENBs Veggie Bites. They offer a full cup of vegetables in each pouch and use the whole vegetable -- stems, skin, seeds and all -- so you get extra nutrition, like fiber. The vegan, non-GMO, organic and gluten-free bites come in a resealable package with five flavors: Edamame, Red Bell Pepper, Summer Beets, Sweet Potato and Sweet Corn. Shop now The Goods Mart Vegan Snack Box Dont have time to shop for individual snacks? Want to try something new? Let The Goods Mart -- a socially conscious convenience store in Soho, NYC -- curate and ship a vegan snack box especially for you. Simply choose the size of your box, let them know whether youre craving salty, sweet or savory, and alert them to any allergies. All the snacks are non-GMO, contain no artificial colors or flavors, and are sure to satisfy any craving that pops up during your travels. Shop now The post 12 Road Trip-Worthy Snacks appeared first on Vegetarian Times.

Potato, Dill, and Broccoli Cakes with Spicy Cashew Sauce

March 11 2021 Golubka Kitchen 

Potato, Dill, and Broccoli Cakes with Spicy Cashew Sauce These potato cakes + a big salad = my dream dinner right now. Something totally magical happens when mashed potatoes are roasted and get nice and crispy on the outside, while staying soft and fluffy inside. I wanted to fill out these cakes with some greens/­­green vegetables. I went with broccoli, since I love potatoes and broccoli together, plus dill, since it’s just meant to be with potatoes. They turned out so good! There’s a spicy cashew sauce, too, which has some sour cream vibes and goes so well with everything else. Hope you’ll give these a try. P.S. We now post cooking videos on our YouTube channel every Wednesday and Sunday. Would love it if you checked them out. Potato, Dill, and Broccoli Cakes with Spicy Cashew Sauce   Print Serves: about 12 cakes Ingredients for the potato cakes 1½ lbs Yukon Gold potatoes, peeled sea salt florets from 1 small head of broccoli, finely chopped 1 tablespoon olive oil or avocado oil, plus more for brushing ¼ cup rice flour ½ teaspoon garlic powder 2-3 tablespoons chopped fresh dill freshly ground black pepper for the spicy cashew sauce 1 cup cashews 3 teaspoons Sriracha or other hot sauce of choice ½ teaspoon garlic powder sea salt juice from 1 lime ¾ cup water Instructions to make the potato cakes Boil the potatoes in well-salted water until tender, about 15-20 minutes. Add the chopped broccoli to the pot with the potatoes during the last 2 minutes of boiling, to quickly blanch it. Drain and transfer the potatoes and broccoli to a large bowl. Mash with a potato masher, simultaneously mixing in the broccoli. Once the potatoes are mashed, add 1 tablespoon of the oil, flour, garlic powder, dill, salt, and pepper to taste. Mix well. Preheat the oven to 425° F (220° C). Prepare a large, parchment-lined baking sheet. Use a ¼ cup measure to portion out the cakes on the baking sheet. Flatten them out with the back of a spoon. Brush with oil and bake for 15 minutes. Flip the cakes, brush the other side with oil, and bake for 15-20 more minutes, until crispy on the outside and golden. Serve warm, topped with the spicy cashew sauce. to make the spicy cashew sauce Soak the cashews in hot water for 15 minutes (if you have a high-powered blender, no need to soak them). Combine the cashews, Sriracha, garlic powder, salt to taste, lime juice, and water in an upright blender. Blend until smooth. Taste for salt and spice, and adjust if needed. Store refrigerated in an air-tight container. 3.5.3226 The post Potato, Dill, and Broccoli Cakes with Spicy Cashew Sauce appeared first on Golubka Kitchen.

Basil Pesto Sauce

March 9 2021 Manjula's kitchen 

Basil Pesto Sauce (adsbygoogle = window.adsbygoogle || []).push({}); Print Basil Pesto Sauce .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } Lately pesto has become one of my favorite condiments to keep. Basil Pesto is an Italian delicacy. It is super easy to make, and you can use it in so many ways, making variations of dishes. My grandkids enjoy pesto pasta, my son's favorite is making pesto sandwiches, and I like salad and roasted vegetables with pesto. Pesto has a vibrant color and brightens up any dish you make. Basil is a very aromatic herb. I have basil plants in my backyard. Because basil is the main ingredient for this recipe, I am always prepared. This is also vegan and gluten free recipe. This recipe will make about 8 oz of Pesto. Course Chutney Cuisine Italian Prep Time 10 minutes Cook Time 0 minutes Total Time 10 minutes Servings 8 oz Ingredients 1/­­2 cup toasted pine nuts 2 cup fresh basil leaves 1/­­2 cup spinach 1 tsp lemon juice 1/­­2 tsp salt 1/­­4 tsp fresh black pepper 1/­­4 cup olive oil InstructionsIn a food processor, pulse the basil, spinach, pine nuts, black pepper, lemon juice, and salt. Blend until the mixture is well blended but still has some texture, pausing to scrape down the sides, as necessary. Now add the olive oil in the food processor and pulse for a few seconds, scrape the sides, and pulse it again. I like to use a rubber spatula to scrape the sides. Pesto is now ready. Adjust the ingredients to your taste. NotesNotes: I usually will make pesto in a larger quantity for later use. Freeze the pesto in an ice cube tray and make sure a few hours later to transfer the frozen cubes of pesto out and place in freezer zip lock baggies. Serving Suggestions: Toss with pasta as a sauce, over baked potatoes or grilled vegetables, toss it with salad, or spread it onto crackers or toasted slices of bread. You will also enjoy these related recipes, Grilled Caprese Sandwich, Vegan Macaroni and Cheese, Zucchini Pasta, Creamy Butternut squash, Creamy Spinach Pasta The post Basil Pesto Sauce appeared first on Manjula's Kitchen.

Eggplant-Potato Moussaka

February 5 2021 Isa Chandra Moskowitz 

Eggplant-Potato Moussaka Feeds around 8, takes about an hour and a half Photo By Kate Lewis This is a Terry recipe from Veganomicon! Can you even tell when a recipe is mine or Terrys? Hint: Terry is less lazy than me. This recipe is actually on the site but we updated it in the last version of the book to use cashew cream. Did you even know that there’s an updated Veganomicon? It’s like really nice with new recipes, old faves, photos by Kate Lewis and stuff. Buy it and update your library! Anyway, we are in for a deep freeze this weekend so I thought Id post a recipe that was a little more involved. It is so satisfying and worth it, and working your oven will keep you nice and warm. Our idyllically vegan version of this traditional Greek casserole tastes like it was made in a restaurant. A fabulous vegan ancient Greek restaurant nestled in a majestic olive grove at the base of Mount Olympus thats been baking vegan moussaka since the goddess Aphrodite first stepped out into the world in of a cab made of sea foam. This mythical restaurant also delivers via pink flying horses paid a fair and living wage to anyone who reads this recipe aloud three times and clicks their golden winged sandals.  If you have no idea what were talking about or what moussaka could be, we still think youll warm up to this gorgeous dish of roasted eggplant, potatoes, and zucchini layered with a subtle cinnamon-spiked tomato sauce blanketed with a creamy cashew and pine nut silken tofu custard (a recipe tester favorite!). This refresh of the original recipe has more tomato sauce and more pine nut cream for a bigger, thicker, even more substantial dish perfect for potlucks or just eating  at home all week long. This reheats beautifully and tastes even better the next day. Serve with slices of crusty peasant bread and a basic salad of sliced ripe tomatoes and cucumbers dressed with lemon and olive oil. Recipe Notes ~Very fresh zucchini may be watery after roasting. If so, when cool enough to handle, gently squeeze the slices by the handful to remove any excess water. See our tips for roasting summer squash (page 35), for further suggestions. Ingredients Vegetable layer: 1 pound eggplant 1 pound zucchini 1 1/­­2 pounds russet or large baking potatoes (large, long potatoes work perfectly in this recipe) 3 tablespoons olive oil plus more for brushing Salt For the Sauce: 2 tablespoons olive oil 1/­­2 cup finely chopped shallots 3 cloves garlic, minced 3 (15 ounce) cans diced fire roasted tomatoes 2 teaspoons dried oregano 1/­­2 teaspoon ground cinnamon 2 bay leaves 1 1/­­2 teaspoons salt For the Cashew Cream: 1/­­2 cup unroasted cashews, soaked for an hour or so, then drained 2 tablespoons olive oil 12 ounces soft silken tofu 1 tablespoon fresh lemon juice 1 teaspoon arrowroot powder 2 cloves garlic, chopped 1 teaspoon dried oregano 1/­­4 teaspoon ground nutmeg 1 teaspoon salt To assemble: 1/­­2 cup fine dry breadcrumbs 1/­­4 cup pine nuts Olive oil, nutmeg, oregano for dusting top of casserole Directions Prepare the vegetables: Preheat the oven to 400°F. Line three large baking sheets with parchment paper, and generously oil the sheets with olive oil. Wash the eggplant and zucchini, and trim the stems. Scrub and peel the potatoes. Slice the eggplant, zucchini, and potatoes lengthwise into approximately 1/­­4-inch-thick slices. Arrange vegetable slices on a separate baking sheets in a single layer: do not overlap slices. Brush slices with olive oil and sprinkle vegetables with little bit of sea salt. Roast the pans of zucchini and eggplant for 15 minutes, or until tender. The potatoes may take longer, about 20 to 22 minutes, until slices can be easily pierced with a fork. Remove from oven and continue make the sauces. While the vegetables are cooking, prepare the tomato sauce:  Heat olive oil and minced garlic in a large heavy-bottomed saucepan over medium heat. Cook the garlic for about 30 seconds, then add the shallots and cook until soft and translucent, 3 to 4 minutes. Add the wine and simmer to reduce slightly, about 2 minutes. Add the crushed tomatoes, oregano, ground cinnamon, bay leaves, and salt. Partially cover and simmer over medium-low heat for 12 to 15 minutes, stirring occasionally. The sauce should reduce slightly. Turn off the heat and remove the bay leaf. Make the cashew cream:  In a food processor, blend the cashews and olive oil, scraping the sides of the bowl with a rubber spatula, until a creamy paste forms. Add the remaining cream topping ingredients. Blend until completely creamy and smooth. Assemble the moussaka, opa! Grease a 9 x 13-inch casserole with olive oil and preheat the oven again to 400°F. Spread 1/­­4 cup of sauce on the pan, then add successive layers in order of eggplant, potatoes, sauce, and half the bread crumbs. Spread all the zucchini on top of this. Top with a final layer each of eggplant, potatoes, sauce, and bread crumbs. Use a rubber spatula to evenly spread the tofu nut cream over the entire top layer. Decorate top by scattering with pine nuts and healthy drizzles of olive oil. Dust the top generously with dried oregano and a tiny pinch of nutmeg.  Cover with foil and bake for 45 minutes, uncover and bake another 15, then broil top for 2-4 minutes until browned spots appear (for that authentic Greek homemade casserole touch). For easier slicing, cool 10 minutes to allow the topping to firm up.

Healthy Stuffed Zucchini

January 7 2021 Oh My Veggies 

Healthy Stuffed Zucchini These healthy stuffed zucchini are oven baked and filled with fluffy quinoa and coarsely chopped walnuts and raisins. Served with a creamy, vegan puree, these stuffed zucchinis make for an elegant main course or a simple side salad.  These quinoa stuffed zucchinis are completely vegan and super versatile!

Quick & Easy Holiday Side Dishes

December 22 2020 Vegetarian Times 

Quick & Easy Holiday Side Dishes Need a speedy side dish for a family gathering or last-minute potluck? Forget the gravy? These five recipes have you covered. The post Quick & Easy Holiday Side Dishes appeared first on Vegetarian Times.

Millet Soup (Bajra Raab)

December 4 2020 Manjula's kitchen 

Millet Soup (Bajra Raab) (adsbygoogle = window.adsbygoogle || []).push({}); Print Millet Soup (Bajra Raab) Millet Soup! Lately, I have been experimenting with some different recipes that are both healthy and delicious. I decided to try a recipe for "Millet Soup", which is a traditional warm soup in Rajasthan and Gujarat, and this soup is known Bajra Raab. Millet is gluten free and full of many nutrients. It is also super easy to make. It is amazing how a bowl of hot soup can be so filling and comforting, especially as the days get colder and darker. The main ingredients in this soup are millet flour, yogurt, and some spices to enhance the flavor. Enjoy! This recipe will serve 2. Course Soup Cuisine Indian Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes Servings 2 people Ingredients2 Tbsp millet flour bajra 2 tsp oil divided 1/­­2 cup yogurt 1/­­4 tsp mustard seeds rai 1/­­4 tsp cumin seeds jeera 1/­­8 tsp turmeric haldi 1/­­2 tsp ginger finely shredded 8 curry leaves 1 Tbsp cilantro finely chopped 1 tsp green chili thinly sliced optional. 1/­­8 tsp black pepper 3/­­4 tsp salt 2 1/­­2 cup of water InstructionsIn a small pan over low medium heat add 1 teaspoon of oil with millet flour and dry roast for about 2 minutes, the flour will have a light aroma, turn off the heat, and remove roasted flour from pan. Note: millet flour should be at room temperature before adding to yogurt. Take yogurt in a bowl and add the water slowly to make lump free batter. Heat 1 teaspoon of oil in a saucepan over low medium heat, oil should be moderately hot add mustard seed and cumin seeds as seeds crack add turmeric, curry leaves, ginger and cilantro and stir. Add yogurt mix, keep stirring till it comes to a boil. Lower the heat and add millet flour, stir making sure no lumps. Let it boil for about five minutes stir occasionally. Add salt, black pepper and green chilies, let it cook for 2-3 minutes. Serve Millet Soup hot. NotesYou will also like to see the recipes for Carrot Ginger Soup, Sindhi Kadhi, Stir-Fry Cabbage salad. The post Millet Soup (Bajra Raab) appeared first on Manjula's Kitchen.

The Ultimate Wellness Gift Guide for Everyone on Your List

December 1 2020 Vegetarian Times 

The Ultimate Wellness Gift Guide for Everyone on Your ListTis the season to update your naughty or nice lists and start holiday shopping. With health and wellness remaining center stage amidst a new surge of COVID-19 cases, everyone could use an extra dose of TLC throughout the holidays and into the new year. Weve curated a collection of 25 wellness gifts at a variety of price points that are sure to fill your lucky recipients with the warm fuzzies this season is all about. Broglie Box Curated Wellbeing Kits Help a loved one on your list keep his or her anxiety or stress in check with a BroglieBox. Co-founder Julia Broglie was inspired to create the company after experiencing her own mental health challenges as a young adult and losing her older brother, Justin, to suicide. She offers a wide variety of boxes -- such as Grief Relief, Stress Less and Focus Kit -- but were partial to the Alleviate Anxiety Deluxe Box, which comes with therapy dough, a massage rollerball, mindfulness cards, a workout band, hydration reminder, journal, medication reminders and a magazine full of articles from mental health experts. BroglieBox, $40 Nap Bar Better Sleep Box Good things come to those who nap, including reduced sleep deprivation and increased productivity. Houston residents adore pay-by-the-snooze facility Nap Bar, and you can now give the same luxurious napping experience to anyone on your nice list, no matter where they live. Nap Bars Better Sleep Box features everything you need for the perfect napping environment: an aromatic soy-based candle, a vegan aromatherapy pillow mist, a blackout sleep mask, and a downloadable theta brain wave audio file. Nap Bar Better Sleep Box, $69 Dazzle Dry Mini Kit Its not as easy to get a mani/­­pedi these days, so why not gift a quick-drying, non-toxic, humane, and long-lasting manicure system that brings gorgeous nails right to your recipients house? Developed by bio-organic chemist Dr. Vivian Valenty and backed by over 30 years of research, Dazzle Dry is a unique line of naturally advanced, high-performance nail care. Its award-winning four-step nail system is vegan, never tested on animals, and dries in just five minutes without UV light. DazzleDry, $75 Landia Skincare Mens Care Starter Set No doubt, theres a man in your life who could really use his own skincare products, and the Mens Care Starter Set from Landia Skincare is the perfect choice. The whole vegan skincare line is toxin-free, and made in Oregon from organic local ingredients that are responsibly sourced. This set includes a shave cream, face cream, and beard and hair oil in two scents -- and, best of all, it comes luxuriously packaged in a wooden box complete with a wooden button. Built Marketplace, $20 Lord Jameson Dog Treats Whether your pup celebrates Christmas or Hanukkah, Lord Jamesons got you covered. Choose from Holiday Cobbler (crisp green apples and oats), Gingerbread (peanut butter and oats), or Hanukkah Gelt (blueberries) -- the entire collection is vegan, cruelty-free, plant-based, allergy-friendly, and made without any preservatives, artificial colors, flavors, or GMO ingredients. Lord Jameson, $12.99 The Dry Challenge Book If 2021 is the year someone in your life has vowed to cut back on their alcohol consumption, help support their healthy lifestyle choice with a copy of, The Dry Challenge: How to Lose the Booze for Dry January, Sober October, and Any Other Alcohol-Free Month. The Dry Challenge is ideal for anyone who wants to complete a dry-month challenge, giving up all forms of alcohol for 31 days -- it walks you step-by-step through one drink-free month, from sharing the news with friends and family to getting back on track if you slip up and have a drink (or two). Amazon.com, $14.99 Puritize Home Sanitizing System Sanitize everything was 2020s slogan, and all signs are pointing to 2021 requiring the same vigilance with hygiene. Help protect your loved ones with a Puritize Home system, an ultraviolet light home sanitizing system that kills more than 99.9% of germs, bacteria and viruses -- in just 10 minutes. Put your cell phones, masks, glasses, keys, remote controls, headphones, toothbrushes, and electronic devices in and wait for it to work its magic. Puritize, $199.99 Vellabox Candle Subscription Do you know what really sets the mood this holiday season? Heavenly scented small-batch candles-- especially ones that are made by American artisans, are vegan and cruelty-free, use 100% natural wax with cotton wicks, and are phthalate- and paraben-free. Vellabox ticks all those boxes, with an expertly curated candle subscription box. With three sizes to choose from, your recipient will receive a candle and surprise gift each month all year long. Vellabox; starting at $10/­­month FINEX Cast Iron Skillet Set Theres no more prized culinary tool than a cast iron skillet -- you can pretty much cook anything in it, it lasts literally forever, and it even fortifies food with iron. FINEX is designed by a small team of Portland-based craftspeople who are grounded in the belief that cooking should be genuine. The Holiday Starter Set comes with a 10-inch skillet and lid (the most versatile pan youll ever own) perfect for cooking holiday meals, and a custom three-piece care kit to ensure the cookware is preserved and performs perfectly for generations to come. Finex, $229.00 Blissd Happiness Planner They say it takes 30 days to break a bad habit or create a healthy one. But what if it takes just a bit longer? Blissd will give you 100 days of goal setting, self-reflection and inspirational quotes all wrapped up in its beautiful Happiness Planner. This planner uses the power of positive thinking, mindfulness, gratitude, and self-development to help you discover and create a life in alignment with who you truly are. Bliss’d, $29.00 Saltworks Gourmet Salt Gift Set Dont get salty this season; give salty! Any foodie will love the curated selection of six signature salt fusions from SaltWorks -- including Black Truffle Sea Salt, Wild Porcini Mushroom, Vintage Merlot, Espresso Brava, Lime Fresca and Spanish Rosemary. Its housed in a limited-edition recipe box, along with six different recipes. The bold flavors absolutely come through, since SaltWorks uses a proprietary process to bind natural ingredients to each sea salt crystal. Saltworks, $49.95 Green Chef Meal Delivery Know someone doing keto? Paleo? Living a plant-powered lifestyle? No matter their dietary preference, Green Chef delivers. Literally. All of the premium ingredients you need to cook a delicious meal for two or four comes pre-measured and prepped -- all you have to do is follow the step-by-step instructions to enjoy a gourmet meal. These days, skipping the grocery store is the best gift of all. Green Chef, starting at $11.99 per serving Mala Collective Mala Bead Necklace Long-time meditators and those wishing to start their practice will appreciate receiving mala beads from Mala Collective this holiday season. Whats a mala? A string of 108 beads (an auspicious number in Buddhism) used as a tool to help count mantras. It also acts as a tactile guide as you sit in silence in a meditation practice. Each necklace is made from different gemstones (each steeped in its own symbolism) and Rudraksha seeds (which provide inner calm and peace), and is hand-knotted and blessed in Bali. Mala Collective, $96.00 Mission Farms CBD Goat Milk Soaps Sure, soap can clean, but the right soap can also heal. Thats why Mission Farms crafts soaps made from more than 25% fresh goat milk (goats milk naturally contains specific enzymes to reduce dry skin and psoriasis, such as alpha-hydroxy acid and MCT oils), coconut oil, and olive oil -- and infuses it with full-spectrum CBD and other essential oils. The goats milk comes from a farm outside of Bend, Oregon, and theres a formulation for any need: Deepen Your Sleep (lavender blossom), Ease Your Comfort (spearmint eucalyptus), Cam Your Stress (honey grapefruit) and Enhance Your Well-Being (oatmeal and honey). Mission Farms CBD, $20.00 Dr. PAWPAW Skincare Balms Is it a lip balm? Color for your cheeks? Eyeshadow? The answer is yes! Dr.PAWPAWs Hello Gorgeous Gift Set is whatever you need it to be, including the perfect stocking stuffer. This set of vegan-approved, cruelty-free, ethically sourced multipurpose natural skincare balms jazz up and nourish lips, skin and hair. They harness the power of pawpaw or papaya and contain vitamins A, C, and E, plus iron, potassium and magnesium. Ulta, $12.99 Apollo Neuro Wearable Wellness Device Since stress is at an all-time high, it makes sense to fight it with technology never seen before. A team of physicians and neuroscientists at Apollo Neuro recently developed a wearable wellness device that uses gentle vibrations (low-frequency, inaudible sound waves you can feel but not hear) to help your body recover from stress. Apollos scientifically proven technology improves heart rate variability -- a key biometric of stress -- so you can feel more calm, balanced, and perform at your best. Apollo, $349.00 NAMAR Sustainable Cutlery Set Single-use plastic is ruining the environment, so why not give a gift that will help the future of our planet? This sustainable stocking stuffer is ideal for coworkers who bring their lunch to work, frequent travelers, picnickers, or anyone leery of germs on restaurant silverware. Made from 100% wheat straw, yet gluten-free, NAMAR is biodegradable, reusable and easy to clean -- and it doesnt get soggy in soups or salads. The set includes a fork, spoon and set of chopsticks placed inside a travel-friendly wheat straw case. Namar, $12.00 White Elm Vegan Leather Tote Bag For the woman who always has her hands full, give the perfect vegan carry-all: a White Elm Aquila vegan leather tote bag. Not only does it feel like high-quality leather, but the well-thought-out design is also a favorite among traveling mothers, nurses, teachers and working professionals. It was created by a busy mom who wanted to stay organized and look good, so the super spacious bag features an adjustable shoulder strap, carry handles, three exterior pockets, five interior pockets, and a secure zip closure. White Elm, $129.00 Slumber CBN Sleep Aid Youre probably familiar with CBD, but CBN is another compound found in the cannabis plant thats primarily used as a natural sleep aid. For anyone on your list whos struggling with getting enough shut-eye, CBN may be the most priceless gift of all. This THC-free formula is made in Colorado and derived from organically grown hemp, plus its vegan and GMO-free. Slumber, $44.95 Sanabul Womens Boxing Gloves Theres no such thing as punching like a girl, but that doesnt mean she needs to wear mens boxing gloves while doing so. Sanabuls Womens Easter Egg Boxing Gloves feature a narrower silhouette that contours the female hand for a comfortable fit. And dont let the feminine array of colors (mint, coral, ice blue, and lavender) fool you -- these gloves are made for performance and durability. Amazon, $49.99 AncestryHealth Genetics and Health Kit Wouldnt it be helpful to have a little crystal ball that provides insights into your risk for commonly inherited health conditions? Well, it exists -- but in the form of a DNA kit, not a crystal ball. Simply use the AncestryHealth kit to provide a saliva sample, and your recipient will learn his or her risk for some commonly inherited conditions (such as breast cancer). By knowing this risk, users are able to work with their healthcare provider to get the screenings they need for early detection and chart a healthier path forward. Plus, AncestryHealth also includes all of the features of AncestryDNA, which allows one to discover their origins and connect to living relatives. Amazon, $119.00 OLIKA Hydrating Hand Sanitizer Clip Ons Help your loved ones maintain clean hands on the go with OLIKA hydrating hand sanitizers. These thoughtful vegan and gluten-free stocking stuffers are refillable, recyclable and come in six essential oil-based fragrances (such as mint citrus and cucumber basil). Plus, theres aloe vera in the formula to help keep frequently sanitized hands moisturized. Clip one to your purse and another to your childs backpack. Olika, $29.99 Martha Stewart CBD Holiday Sampler Sick of the CBD gummies that taste like unsophisticated kids candy? Kick things up a notch for the CBD-lover on your list with Martha Stewarts new 15-flavor CBD gummy sampler. With this special gummy sampler gift box, I was inspired by flavors from my garden, said Stewart. So, she included raspberry, rhubarb, passionfruit, Persian lime, black raspberry, strawberry, grapefruit, calamondin, green apple, black currant, blood orange, kumquat, quince, Meyer lemon and huckleberry in this 60-count box with 10mg CBD per gummy. Shop Canopy, $64.99 Moodygirl Chocolate Bars Its easy to rationalize eating dark chocolate -- its full of antioxidants, heart-healthy flavanols, and even a little brain-stimulating caffeine. But what about a chocolate bar that boosts your mood, too? Moodygirl chocolate bars contain vitamins and adaptogens designed to help women through PMS symptoms, low libido and stress relief. Plus, they are organic, vegan, gluten-free and free of refined sugars. These are the most delicious and guilt-free stocking stuffers around. Moodygirl, $9.99 Hurom Easy Clean Slow Juicer Juicing is a great way to pack more fruits and vegetables into each day, but cleaning up can be such a chore. Enter the Hurom Easy Clean Slow Juicer, which eliminates the mess thanks to a larger pulp outlet and elongated strainer grooves that rinse clean -- no scrubbing required. Its slow squeeze technology mimics the motion of squeezing fruit by hand, and youll be left with bone-dry pulp. Bonus: it can also make smoothies, nut milk and ice cream. Hurom, $499.00 The post The Ultimate Wellness Gift Guide for Everyone on Your List appeared first on Vegetarian Times.

7 Tips for Shaking Sugar

November 7 2020 Vegetarian Times 

1. Rethink breakfast and afternoon treats Many people who decide to eat less sugar face two immediate challenges: what to eat for breakfast and finding a non-sweet afternoon treat, says Amy Chaplin, author of Whole Food Cooking Every Day (2020, Artisan/­­Workman Publishing Co., Inc.) which includes many sugar-free recipes. For breakfast, Chaplin suggests making your own muesli or granola using yakon syrup, a natural sweetener that is low on the glycemic index (GI) scale (meaning it doesnt bombard your body with sugar because it is digested slowly). Other options: tofu scrambles and steel-cut oatmeal. For snacks, go for apple slices with peanut butter, plain yogurt with blueberries or carrots and hummus. Instead of soda or fruit juices, drink chilled sparkling water with a slice of lemon or herbal teas. 2. Know what you are eating There are at least 200 other names for sugar on food labels, says Uma Naidoo, MD, director of Nutritional and Lifestyle Psychiatry at Massachusetts General Hospital and author of This Is Your Brain on Food (2020 Little Brown Spark/­­Hachette). Fructose, dextrose and maltose are just a few. And look for added sugars Dr. Naidoo advises. Foods like ketchup, pasta sauces and salad dressings often have more added sugars than sweet foods where you expect sugar. 3. Mind your carbs Choose to eat complex carbs that are low on the GI scale such as apples, oranges, bran cereals and black beans, which are slowly digested, and skip simple carbs such as potatoes, French fries, white rice, white pasta and refined breakfast cereals which are high on the scale. 4. Try new ingredients When cooking, use naturally sweet ingredients in place of sugar. I like using freshly squeezed orange juice, berries and berry powders, beet juice powder, vanilla, coconut butter or dried coconut flakes, says Chaplin. Medjool dates are another good choice, and spices such as cinnamon add extra flavor. Related: 8 Way to Improve Your Gut Health & Mood 5. Be fruit-wise Because fruit contains fiber and nutrients, it is digested slowly and its sugar is absorbed slowly too. Still, its wise to limit fruit. I prefer lower glycemic fruit such as blueberries, blackberries, strawberries and Bing cherries. These options contain less fructose, the natural sugar in fruit, says Dr. Naidoo. Two to three servings of fruit eaten throughout the day should be OK for most people, she adds, unless you are diabetic or have fructose intolerance in which case you should consult with your doctor. 6. Remember why its important Sweet cravings are hard to resist. Sugar-laden foods increase serotonin in the brain and make you feel good, explains Dr. Naidoo. The calming effect of serotonin may often be felt shortly after eating a candy bar, cake, or other foods high in simple carbs--this is a reason why these foods can be so addictive. Remind yourself that consuming too much sugar can raise the risk of life-threatening illnesses such as diabetes and heart disease when overwhelmed with a craving for a sugary sweet, 7. Enjoy dessert! Dont deprive yourself of luscious desserts. Start to replace those sugary treats with healthier options that still taste good, says Dr. Naidoo. Another option is to switch to baking with erythritol--sold as Swerve--in recipes, says Dr. Naidoo. Even when using artificial sweeteners, however, moderation is key. She also suggests making your own fruit-based ice cream. Amy Chaplins new cookbook features fruit-based desserts such as Berry Chia Pudding--A crowd pleaser for sure! Chaplin says. Click here for the recipe. The post 7 Tips for Shaking Sugar appeared first on Vegetarian Times.

New Ebook: Golubka Kitchen Holidays

November 1 2020 Golubka Kitchen 

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

Mexican Refried Beans and Salsa

October 17 2020 Manjula's kitchen 

Mexican Refried Beans and Salsa (adsbygoogle = window.adsbygoogle || []).push({}); Print Mexican Refried Beans and Salsa My ultimate favorite cuisine is of course Indian. But I must say that Mexican and Italian cuisines are close seconds! Overall, I enjoy trying new cuisines with a variety of flavors. After coming to the United States, Mexican cuisine was the first new cuisine I tried. As you already know, I have a story behind every dish. It was many years ago and we had just come to the United States. Some good friends of ours decided to take us to a small mom and pop Mexican restaurant. They were sure we would enjoy the food. I was a little hesitant and when the server came to take our order, I immediately began to tell her all of my limitations for food, such as no onions, garlic, and of course vegetarian. She smiled at me and proudly let me know she was the owner of the restaurant. She reassured me that I had come to the right restaurant and advised that all the food at her restaurant was made fresh that very day. She personally brought out our food which included refried beans, soft tortillas, salsa, enchiladas, and salad. I tried the food and immediately fell in love. Mexican cuisine had become another favorite cuisine, and this restaurant became our go-to place for dinner. Both dishes are also vegan and gluten free. I typically keep beans and salsa in my refrigerator or freezer. Both items freeze well. Also, you can come up with so many dishes using them. These are some of my favorite dishes to serve using refried beans and salsa: beans and corn chips, tostadas, burritos, and enchiladas. I hope you will enjoy these dishes! This recipe will serve 4. IngredientsRefried Beans1 cup pinto beans 3 Tbsp oil 1/­­2 cup tomatoes finely chopped 1 tsp ginger shredded 1 tsp salt 2 cup of water Salsa5 Roma tomatoes 3 Jalapeno pepper 6 red whole red chili 1 tsp salt 1/­­4 cup cilantro finely chopped InstructionsHow to prepare Beanssoak the beans for at least 6 hours in six cups of water. Drain the water boiled the beans in 3 cups of water instant pot or pressure cooker for 40 minutes. Drain most of the water and save, this will be used slowly as needed. In a saucepan moderately heat the oil over medium-high heat. Add beans keep steering and keep mashing the beans. Cook for about 5 minutes. Add tomatoes, ginger and salt keep mashing, and cook for another five minutes. Add water we have saved from beans slowly as needed. As beans cool off will become thick. I used most of the water, we saved from beans. Beans should be the inconsistency of thick batter. How to prepare Salsadry roast the red chilies over medium heat, till they are darker in color. Remove from the pan and set aside. Preheat the oven at 350-degree F. Half the tomatoes and jalapeno peppers long way. Spread them over the baking sheet, Put the tomatoes and jalapeno face down, and bake for 10 minutes. Take out from the oven and remove the skin from tomatoes and jalapenos. First in a food processor crush red chilies, then add tomatoes, jalapeno, and salt roughly blend them together, take it out in a bowl and add cilantro. Salsa is ready and keeps aside. Beans and salsa make a good side dish for any Mexican cuisine. Enjoy! The post Mexican Refried Beans and Salsa 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.


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