sauce - vegetarian recipes

Try it! You will enjoy it!

Sweet Sour Tofu Veggie Stir Fry

Schezwan fried rice recipe | schezwan rice recipe | szechuan fried rice

Pink sauce pasta recipe | best rose pasta | creamy pasta recipe

No-Bake Vegan Strawberry Shortcakes










sauce vegetarian recipes

Jalape?o Popper Skillet

before yesterday Vegan Richa 

Jalape?o Popper SkilletVegan Jalape?o Popper Skillet is a delicious and quick vegan dinner that comes together in less than 30 minutes making it perfect for any night of the week. Dairy-free and can be made gluten-free. In the mood for spicing things up for dinner tonight? Amazing! I have something for you! Jalapeno Popper Skillet – Say what? Yes, we take a popular restaurant appetizer and turn it into dinner! All made in one skillet like we did with this enchilada skillet A delicious and quick vegan dinner perfect for any night of the week. Especially perfect now, with Cinco de Mayo around the corner! Now that the days are getting warmer, I love me a  quick, easy, and tasty one-pan dinner that allows me to stay outside longer. And this one is seriously easy.  Traditionally, Japane?o Poppers are a bit fiddly to make, First hollowed out, then stuffed with a mixture of cheese and sometimes ground meat before they are breaded and deep-fried. This skillet dinner is more like a deconstructed cheater’s version. We take those cheesy briney flavors we love and incorporate them into a delicious Mexican-inspired tortilla skillet. A simple hearty mix of sauteed onion, tomato and bell peppers with added veggie crumbles and some pickled jalapeno is the base of this Tex Mex Skillet dinner. No breadcrumbs needed here! I went with some sliced tortillas that get tossed with the jalapeno popper filling directly in the pan. Cheese and jalapeno popper sauce on top, and DONE! No fussing, no stuffing no breading or frying involved. WIN! You can serve this Vegan Jalape?o Popper Skillet Dinner with some tortilla chips, over rice or cauliflower rice,  with a salad or just straight out of the pan. The most important thing is drizzling it again all over with a generous amount of vegan Jalapeno Popper Cream for a bit of tang. MORE MEXICAN INSPIRED RECIPES FROM THE BLOG - Spicy Chipotle garlic Jackfruit Tacos - Vegan Tinga bowl with Hearts of Palm, Chickpeas, Spanish... - Pulled Butternut Squash Tacos. Vegan Glutenfree Recipe - Jackfruit Meatballs Tacos - Lentil Sweet Potato Tacos - Easy DIY Burrito Bowl Continue reading: Jalape?o Popper SkilletThe post Jalape?o Popper Skillet appeared first on Vegan Richa.

schezwan fried rice recipe | schezwan rice recipe | szechuan fried rice

May 3 2021 hebbar's kitchen 

schezwan fried rice recipe | schezwan rice recipe | szechuan fried riceschezwan fried rice recipe | schezwan rice recipe | szechuan fried rice with step by step photo and video recipe. fried rice recipes are one of the popular choices for most of us. it is basically one of the best ways to finish leftover rice and make it more interesting. evidently, it has undergone so many variations with additional sauce and curry toppings. schezwan fried rice recipe is one such easy and simple variation and is known for its flavour and spice rich offerings. The post schezwan fried rice recipe | schezwan rice recipe | szechuan fried rice appeared first on Hebbar's Kitchen.

pink sauce pasta recipe | best rose pasta | creamy pasta recipe

April 27 2021 hebbar's kitchen 

pink sauce pasta recipe | best rose pasta | creamy pasta recipepink sauce pasta recipe | best rose pasta | creamy pasta recipe with step by step photo and video recipe. pasta recipes are one of the favourite international recipes across india. traditionally it is served for lunch and breakfast, but in india it has become one of the popular snack recipes. the most common one is a red or white sauce based one, but it can also be made as a pink sauce with a combination of white and red sauce. The post pink sauce pasta recipe | best rose pasta | creamy pasta recipe appeared first on Hebbar's Kitchen.

Sweet Sour Tofu Veggie Stir Fry

April 26 2021 Vegan Richa 

Sweet Sour Tofu Veggie Stir FrySweet and Sour Tofu Veggie Stir Fry is as simple and easy as it gets! The tofu is baked to crisp perfection with a perfect meaty texture and the sweet and sour Asian stir-fry sauce is so delicious! A quick vegan dinner that comes together in a cinch whenever that craving for takeout hits.  Be prepared to convert tofu haters into lovers with this sweet and sour tofu stir fry! Crispy tofu coated in a sweet and sticky sauce along with crisp colorful veggies! Oh yes, I love me a good tofu dish! Have you tried my Tofu Katsu Curry? A reader favorite! Tofu can be so delicious when prepared right. And in this quick sweet and sour stir-fry we really give it the treatment it deserves! As with many tofu recipes, the trick for this dish is to rid the tofu of excess moisture. Because no one likes soggy tofu! Then we fry it up real nice or bake it in the oven. Once fried or baked crispy,  we toss the tofu cubes in a super irresistible sweet and sour sauce and some sauteed veggies. DONE! Serve it up on a fresh bed of rice like I did, on quinoa or mashed potatoes, or on top of some cooked veggies or cauliflower rice! MORE DELICIOUS TOFU RECIPES FROM THE BLOG: MORE BAKED TOFU - Crispy Breaded Tofu - Chili Garlic Baked tofu - Spiced Baked tofu for Butter Tofu - Orange Tofu - Cajun Tofu - Peanut Butter Tofu  PAN FRIED TOFU - Curried Tofu for Banh Mi - Sticky Sesame tofu - Palak Tofu Paneer - Tofu Lalabdar - Tofu with Creamy Tomato ginger sauce Continue reading: Sweet Sour Tofu Veggie Stir FryThe post Sweet Sour Tofu Veggie Stir Fry appeared first on Vegan Richa.

Vegan Tofu Eggs in Purgatory

April 18 2021 Vegan Richa 

Vegan Tofu Eggs in PurgatoryChange up your morning routine with this vegan eggs in purgatory recipe. Quick homemade tofu eggs simmered up in a fiery, garlicky, chunky tomato sauce! Serve with crusty bread for an amazing savory brunch or breakfast. Eggs in purgatory – the epitome of effortless meet delicious. Just like the non-vegan version, this Vegan Eggs in purgatory is indeed exquisitely easy to make. Homemade tofu eggs cooked in a rich garlicky tomato sauce – breakfast does not get better than this! And dont forget to grab some nice crusty slice of bread to dunk into it. Why is this dish called eggs in purgatory? The history of this recipe is rather unknown. The name apparently originates from catholicism, with the baked eggs representing souls and the tomato sauce surrounding them representing Purgatory. Alrighty. Whatever the history, it has become a brunch staple and this egg-less version made with tofu eggs might just be your new favorite savory breakfast. Is Shakshuka the same as eggs in purgatory? Not quite. Shakshuka is North African and Arab while eggs in Purgatory are the Italian cousin. Both recipes feature a flavorful slow-cooked  tomato sauce and softly cooked eggs (or in this case, tofu eggs) but the seasonings are different. Shakshuka uses turmeric, cumin and coriander to scent the tomato stew. The Italian version is all about that good olive oil and that garlic, along with a little basil and red-pepper flakes. Just like shakshuka, these vegan eggs in purgatory can be served for breakfast, or a savory brunch or a light lunch or dinner!  Really, whenever you are in a hurry to get a satisfying, full-flavored dish on the table quickly. MORE SAVORY BREAKFAST OPTIONS - Tofu Scramble Wrap. - Savory Oats Hash - Chickpea Chilaquiles - Tofu- Bhurji (Indian Scramble) - Sweet Potato Hash  - Lentil Frittata - Sprouted Lentil Avocado Toast Continue reading: Vegan Tofu Eggs in PurgatoryThe post Vegan Tofu Eggs in Purgatory appeared first on Vegan Richa.

Chocolate Pudding

April 9 2021 Manjula's kitchen 

Chocolate Pudding (adsbygoogle = window.adsbygoogle || []).push({}); Print Chocolate Pudding .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } Chocolate Pudding is a simple and delightful dessert. My son is on a vegan diet and one day he mentioned he was craving a dessert like a chocolate pudding or mousse. I think he was giving me a not-so-subtle hint that he wanted me to experiment with this! I decided to give a try and he was very happy with the results! Soon after that this became a favorite dessert with others in my family. It's funny because my family's favorites keep changing! This is a super simple and easy recipe to make. I can prepare this dessert on demand and with limited notice for my grandchildren, who love to request dishes last minute! This rich chocolatey dessert is vegan and gluten-free. Hope you enjoy! This recipe will serve 4 Course Dessert Cuisine American Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes Servings 4 people EquipmentBlendtec Twister Jar (37 oz), Professional-Grade Blender Jar Simply Calphalon Nonstick 1-Quart Sauce Pan MIU France 7-Piece Stainless Steel Measuring Cup Set Ingredients1 1/­­2 cup sweet potato peeled and sliced 1/­­2 cup coconut milk full fat, chilled 4 Tbsp cacao powder 4 Tbsp sugar 2 tsp vanilla extract 1/­­4 tsp cinnamon powder InstructionsSteam the sweet potato until soft. Drain the water and wash with cold water, and pat dry them. Place sweet potato, cacao, sugar, coconut milk, vanilla and cinnamon into blender and blend until smooth. Take out the Chocolate Pudding into a covered bowl. Refrigerate for at least an hour before serving. NotesServing Suggestions When it is fully blended, scoop the Pudding into the individual serving bowls and refrigerate for an hour. Remove the Pudding from the refrigerator after it has chilled. Serve the Pudding with your choice of topping. I like to garnish with sliced almonds. You may top with fresh fruit, or seeds. Also, chocolate pudding tastes great as a dip or spread. Suggested Recipes - Vegan Rice Kheer (Payasam) - Apple and Banana Pakoras - Chocolate Brownie (Eggless & Vegan) - Aloo ki Kachori The post Chocolate Pudding appeared first on Manjula's Kitchen.

Spinach Alfredo Skillet Lasagna

April 4 2021 Vegan Richa 

Spinach Alfredo Skillet LasagnaVegan Spinach Alfredo Skillet Lasagna makes the perfect weeknight dinner! An easy vegan pasta recipe that is family-friendly, uses just 1 skillet, and is ready to eat in about 45 minutes! Bubbling hot lasagna deliciousness.... Are you ready for it? Spinach Alfredo Skillet Lasagna!  A satisfying one-pan meal that your whole family will enjoy! Perfectly cooked lasagna sheets cooked along with a fragrant mix of garlic, sauteed balsamic mushrooms, onions, spinach, and a dreamy cheesy vegan Alfredo Sauce – DROOL ALERT.  An easy dinner fix for lovers of easy one-pot meals and no-fuss pasta dinners! I love easy skillet lasagna recipes for their easy preparation and clean-up. Have you tried my French Onion Skillet Lasagna? Ever since I tried that recipe I knew I had to come up with another version and this Spinach Alfredo Lasagna is my new favorite -especially now that spinach is in season. But as you can make this with frozen spinach, you can prepare this easy one pot pasta dinner all year round. MORE VEGAN PASTA RECIPES: - Cauliflower Alfredo Spinach Artichoke Lasagna. - Creamy Vegan Cajun Pasta - Spinach Artichoke Pasta Bake - Vegan Mushroom Fettucine Alfredo - Cajun Cauliflower Pasta  - Vegan Lemon Asparagus Pasta - Creamy Mushroom Spinach Pasta  Continue reading: Spinach Alfredo Skillet LasagnaThe post Spinach Alfredo Skillet Lasagna appeared first on Vegan Richa.

Baked Vegan General Tso Cauliflower

March 26 2021 Vegan Richa 

Baked Vegan General Tso CauliflowerYou will love this Baked Vegan General Tso Cauliflower  – it is so quick and easy to prepare even on a weeknight and the flavor is just like from a Chinese restaurant or take-out joint! Enjoy flavorful restaurant-style General Tso cauliflower at home for an easy weeknight dinner! These cauliflower florets are battered and baked, not fried. The crispy cauliflower is then coated in a deliciously sweet and sticky sauce that comes together is a cinch. You definitely won’t miss your take-out joint’s grub with this baked vegan General Tso Cauliflower recipe. The flavors in the sauce are spot on, with the perfect balance of sweet and salty but not so much that you feel like you need to drink a gallon of water afterward. This Chinese-inspired dinner was so delicious served on a bed of rice. Let’s talk about the General Tso sauce for a second! Other than just a mix of ketchup, soy sauce and vinegar, which many restaurants use, we start this sauce from scratch – adding fresh bell peppers, garlic and ginger to really get a deep round taste. You will want to bottle this sauce and put it on everything.  Trust me! MORE VEGAN CHINESE RECIPES FROM THE BLOG: - Sticky sesame Cauliflower - 1 pot Lo Mein with everyday ingredients - Sweet and Sour Chickpeas, Broccoli and Peppers.  - Sticky Sesame Ginger Tofu & Veggies- no refined sugar - Check out this Chinese recipe round-up  Continue reading: Baked Vegan General Tso CauliflowerThe post Baked Vegan General Tso Cauliflower appeared first on Vegan Richa.

Instant Pot Teriyaki Fried Rice

March 21 2021 Vegan Richa 

Instant Pot Teriyaki Fried RiceVegan Instant Pot Teriyaki Fried rice is packed with colorful veggies, sesame seeds and a sweet and salty teriyaki sauce you will LOVE! Such a delicious one-pot dinner! This easy Japanese restaurant-style fried rice is ready in 20 minutes making it family-friendly for busy weeknights. I love me a quick, no fuss, one-pot meal with minimal washing up to take care of after eating! This Teriyaki fried rice is my new favorite! Picture a complete Asian-inspired veggie-packed meal made in one-pot! Trust me, this Vegan Instant Pot Fried Rice will be on constant dinner rotation. It’s so easy and SO good! Making teriyaki fried rice in an Instant Pot is a real game changer! No sticking, or stirring, no water boiling over. Set and forget and the rice comes out perfectly cooked every time. The beauty of this easy restaurant-style Instant Pot fried rice recipe is that you can add whatever vegetables you have in the fridge. I used zucchini, peas, bell peppers, and carrots but the possibilities are endless. FOR MORE VEGAN RICE DISHES CHECK OUT THESE RECIPES: - Turmeric Lemon Rice - Vegetable Carrot Fried Rice - Instant Pot Black Eyed Peas Rice Pulao - Masala Fried Rice with Turmeric Onion Raita - Peanut Sauce Fried Rice Continue reading: Instant Pot Teriyaki Fried RiceThe post Instant Pot Teriyaki Fried Rice appeared first on Vegan Richa.

Sheet Pan Ratatouille with Polenta

March 17 2021 Vegan Richa 

Sheet Pan Ratatouille with PolentaThis bright and colorful Baked Sheet Pan Ratatouille is a modern twist on the classic French chunky summer vegetable stew, rich with olive oil and fragrant with plenty of herbs. Serve over creamy polenta for the perfect summer dinner. Ratatouille – I LOVE this classic French stew made from eggplant, zucchini, peppers and tomatoes and summer is the prime time to make this easy vegan dinner with local produce. This sheet pan Ratatouille is indeed the perfect recipe to serve all those beautiful farmers’ market veggies that are popping up during the warm months! As we know, roasting veggies really boosts their flavor and brings out their natural sweetness so an oven baked ratatouille is seriously the best way to showcase summer vegetables! Its so easy, its healthy and it’s versatile. You can make a big batch of Baked Ratatouille on a Sunday, then serve it up in different ways during the workweek! I love serving my baked veggies over creamy polenta, but I also really like this served with pasta, mashed potatoes, and even over toast! Whether made on a sheet pan or a casserole dish, baked Ratatouille is so simple yet flavorful with those dried herbs – trust me, you wont tire of it. This simple casserole version takes only 15 minutes of prep work before the pan goes into the oven to roast. The only hands-on part of this recipe is chopping the eggplant, summer squash, zucchini, bell pepper, tomatoes, and onion. Then it gets all tossed with olive oil,  herbs, salt, and pepper and then roasted in the oven for about 45 minutes during which your house will start to smell incredible. Once done, you can either dig in right away or store your ratatouille in the fridge for the workweek. Or freeze it! MORE VEGGIE GOODNESS FROM THE BLOG, - Peanut Butter Roasted Cauliflower Bowl. GF - Spanish Rice, Taco Spice Roasted Cauliflower Bowl. GF - Shawarma Chickpeas, Sweet Potato Buddha Bowl  GF - Quinoa Cauliflower Bowl with almond Sriracha sauce GF - Chili Garlic Tofu Bowl with Vermicelli. GF Continue reading: Sheet Pan Ratatouille with PolentaThe post Sheet Pan Ratatouille with Polenta appeared first on Vegan Richa.

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.

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.

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.

Vegan Mushroom Stroganoff – One Pot

March 7 2021 Vegan Richa 

Vegan Mushroom Stroganoff – One PotThis Vegan Mushroom Stroganoff recipe is packed with earthy flavor and umami from mushrooms and so creamy you wont believe its dairy-free. Paired with pasta and sprinkled with parsley its the ultimate vegan comfort food. And its all made in just 1 Skillet! Lovers of creamy mushroom sauces, you gotta try this vegan mushroom stroganoff recipe – it is so good. It has all that lovely earthy mushroom flavor you can dream of and is finished off with that signature Stroganoff tang from some homemade vegan cashew sour cream and a touch of white wine. The smell of brown mushrooms cooking with garlic and fresh herbs, is one of my favorite scents ever! Plus, this recipe is EASY! The most difficult part of the recipe is slicing mushrooms and chopping some garlic and onions. If you wanted to make this even easier you can purchase pre-sliced mushrooms . MORE VEGAN PASTA RECIPES FROM THE BLOG: - Creamy Vegan Cajun Pasta - Spinach Artichoke Pasta Bake - Vegan Mushroom Fettucine Alfredo - Cajun Cauliflower Pasta  - Vegan Lemon Asparagus Pasta - Roasted Red Bell Pepper Chickpea Pasta  - Cauliflower Parmesan Pasta Bake  - Vegan Sundried Tomato Pasta Continue reading: Vegan Mushroom Stroganoff – One PotThe post Vegan Mushroom Stroganoff – One Pot appeared first on Vegan Richa.

The Ultimate Vegan Brownies

April 20 2021 Oh My Veggies 

These vegan brownies are rich, fudgy, and drizzled in a decadent salted caramel sauce. And theyre easy to make in just 30 minutes! This is the ultimate vegan dessert. Its not too long ago that I shared a roundup of my favorite vegan brownie recipes from around the web, but I thought it was about time...Read More

Sausage Oatmeal Pancakes

April 17 2021 Isa Chandra Moskowitz 

Sausage Oatmeal Pancakes Makes 6 big pancakes Some recipes make you question everything you thought you knew. Who am I? How did I get here? Is it a good place to be? The answer seems simple. I love pancakes. I love oatmeal. I love vegan sausages. But combining a million good things doesnt always mean you will end up with a good thing. I mean, I love oil and I love water but you know the rest. So I fucked around and found out. And I am here to tell you: combining all these things leads to an even better thing. Pancakes that are savory, with a fluffy yet hearty texture. The most filling delicious breakfast! A steady stream of maple syrup poured over the top doesnt hurt one bit. I also sprinkled with a little flake sea salt to up that sweet and salty combo. Without further ado, Oatmeal Sausage Pancakes. Your new favorite breakfast. Recipe notes: ~I do have a recipe for homemade breakfast sausages but Im not giving it to you yet. I would recommend either Field Roast Maple Breakfast Links or Beyond Sausage. Field roast is a little more on the sweet side so whatever floats your boat! ~ I have a lot of pancake tips all over the site, but Im not sure Ive ever written this one: If your pancakes arent cooking through, try covering them while cooking. ~ I love cooking pancakes in refined coconut oil! So buttery and yum. But you can cook in oil or vegan butter as well. I recommend Miyoko’s Butter for topping them, too. Ingredients 7 oz vegan sausages 1 1/­­4 cups all-purpose flour  1/­­2 cup quick cooking rolled oats  2 1/­­4 teaspoons baking powder 1/­­4 teaspoon salt  1 1/­­2 cups unsweetened soymilk (or fave vegan milk) 1/­­4 cup unsweetened applesauce 1 tablespoon safflower (or any mild vegetable oil) 1 tablespoon sugar  1/­­2 teaspoon vanilla Refined coconut oil for cooking Directions Refined coconut oil for cooking  In a non-stick pan over medium heat, cook the sausages in a little oil. Once cooked, set them aside to cool completely. When they are cool enough to handle, tear them into tiny pieces. No need to wash the pan, you will be using it for pancakes in a bit and the sausage oil will taste good! Pop them in the freezer to cool completely while you make the pancake batter. Combine flour, oats, baking powder and salt in a mixing bowl. Make a well in the center and add milk, applesauce, oil, sugar and vanilla.  Use a rubber spatula to stir the wet a bit to combine, then incorporate it with the dry, mixing just until everything is moistened. Fold cool, crumbled sausages into the batter. Let batter rest 10 minutes.  Preheat pan over medium heat. Melt coconut oil for each pancake. Scoop a scant 1/­­2 cup into the pan and cook until bubbly, then cover with a lid for another minute or two so it cooks through. Flip and cook on the other side till lightly brown. Proceed with the rest of the pancakes! When serving, sprinkle with flake sea salt after pouring the syrup if you love sweet and salty. I also threw on some maple butter, yum.

bread cheese burst pizza recipe | cheese burst bread pizza recipe

April 6 2021 hebbar's kitchen 

bread cheese burst pizza recipe | cheese burst bread pizza recipebread cheese burst pizza recipe | cheese burst bread pizza recipe with step by step photo and video recipe. bread based pizza variations is hugely popular across india, especially with bachelors. bread based pizza recipes are extremely simple to make and can cater for all age groups and for all part of the days meal. these are generally made with pizza sauce applied on top of bread slices but can also be done as cheese burst with cheese stuffed between bread slices and topped with pizza toppings. The post bread cheese burst pizza recipe | cheese burst bread pizza recipe appeared first on Hebbar's Kitchen.

Baked Pakora (Onion Bhaji)

March 30 2021 Vegan Richa 

Baked Pakora (Onion Bhaji)These Baked Pakora are every bit as crispy and delicious as restaurant-style Onion bhajis just baked instead of fried! Make them as an appetizer for an Indian dinner or as a party or TV snack. These Crispy Baked Onion Pakora (Onion Bhaji) are an easy alternative to the widely loved Indian fried onion snack and taste just as delicious as any restaurant-style bhaji! Theyre just how we like them – crispy and packed with Indian spices and that addictive sweetness and umami from the onions! No greasy fingers afterwards and your tummy will also be less rumbly. More veggie snacks and appetizers  from the blog - Zucchini Carrot Chickpea Fritters - Baked Broccoli Pakora - Apple Fritters - Baked Dal Samosa. - Cajun Chickpea fries  - Garlic Fries  Continue reading: Baked Pakora (Onion Bhaji)The post Baked Pakora (Onion Bhaji) appeared first on Vegan Richa.

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.

Chocolate Raspberry Overnight Oats

March 17 2021 Golubka Kitchen 

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

Truffled Almond Alfredo With Really Garlicky Broccoli

March 14 2021 Isa Chandra Moskowitz 

Truffled Almond Alfredo With Really Garlicky Broccoli Serves 4-ish (or two really hungries) Photo By VK Rees This alfredo is deceptively simple, but totally creamy with a hint of nuttiness. The almonds act a little bit different than cashews when blended, because they retain some of their texture reminiscent of hard cheese. Which is, of course, a must for Alfredo. Combined with a lil lemon and nooch, it gets the job done! I love to serve it with really really REALLY garlicky broccoli. The secret to getting it good and garlicky is adding the garlic at the end. That way the garlic doesnt burn but you can take your time getting the broccoli cooked just right. This recipe is originally from Isa Does It. Recipe Notes ~Slivered almonds are great here because the skin is removed, and it makes the sauce a bit smoother, and keeps the sauce looking creamy and pristine. ~Truffle oil gives this pasta an allure that screams Fancy day! Even if its just you on the couch watching Bridgerton for the third time. Or is it the fourth? Its a fun ingredient to have around, and, although its a little pricey, it aint nothing compared to the cost of an actual truffle. ~It will take about 1 1/­­2 pounds of broccoli to make 6 cups. That means it should weigh 1 1/­­2 pounds when you pick it up from the store and once youve butchered it and discarded the rough ends, it will equal about 6 cups. Ingredients For the Alfredo: 1/­­2 lb linguine 1 cup slivered almonds 1 1/­­4 cups vegetable broth 1 tablespoon fresh lemon juice 1/­­2 teaspoon salt 1/­­4 cup nutritional yeast 2 tablespoons black truffle oil Fresh black pepper to taste 2 tablespoons fresh chopped parsley For the Broccoli: 6 cups broccoli florets and thinly sliced stems 1 tablespoon plus one teasoon olive oil, divided Big pinch salt 6 cloves garlic, minced Directions Boil a pot of salted water for your pasta. Prepare the pasta according to package directions. In the meantime, place all sauce ingredients in a blender. Blend until relatively smooth. I usually blend for about 5 minutes, giving the blender a break every minute or so so that the motor doesnt overheat. If you have a high speed blender it will be faster. Make the broccoli: Preheat a large heavy bottomed pan over medium heat. Saute the broccoli in one tablespoon of olive oil and a pinch of salt for about 5 to 7 minutes, tossing often, until it is a bright green. Add a few splashes of water if it seems dry.  Now push the broccoli to one side of the pan, and add the garlic. Immediately drizzle the one teaspoon of olive oil over the garlic and toss to coat, then integrate the garlic with the broccoli and cook for another minute.  Assemble: Drain the pasta and add it immediately back to the pot you boiled it in. Add the sauce and parsley and toss to coat. Taste for salt and seasoning. Serve with broccoli!

Pepita Dill Havarti

March 12 2021 Isa Chandra Moskowitz 

Pepita Dill Havarti Makes about a pound, I think Pepitas have long been my vegan secret weapon. I use them to make cream sauces, to thicken soups and to turn into crumbly parmesan. But heres the dilemma. Theyre green! And kinda no matter what you do, they always lend a pale green hue. So sometimes thats a little bit of a turn off in a cheese base. But, on the other hand, they make such amazing tasting cheese! So I turned to a cheese that was already a little green from herbs: dill havarti. A semi-hard cheese that slices beautifully with a little crumble. Pepitas dont get as creamy as cashew, they have a little texture left even when vitamixed like mad. But that texture actually works in many cheeses. The flavor has a ripeness to it, which you want, and its the perfect backdrop for fresh dill and bright flashes of caraway. It really tastes like a slice of springtime in the forest.  I think this cheese is best kept savory, to be enjoyed in sandwiches and the like. But if you had to twist my arm to make a fruit and cheese plate, I might suggest fresh strawberries for the daring palette. Otherwise, I mean, no one will kick you out of bed for eating this cheese straight up with crackers! Oh and I guess I should mention, this recipe is nut-free. So to everyone who yells at me for using cashews all the time, I forgive you. Gluten and soy-free, too, while we are at it. But really I made it cuz its yummy. Recipe notes: ~ Carrageenan is easy to use! Its a thickener but it also sets. And another wonderful thing about it is that even if you melt it, it sets again. Like what? So if you arent familiar with it, just go for it and get some online because its a really wonderful ingredient that isnt as finicky as, say, agar agar. It sets fast, so make sure you get it from the cheese into the mold immediately or it will set in the pot. ~ You can use any smooth vessel as a mold that can hold 3 cups of liquid. I use a round pyrex. But, you know, use the shape youve got! Silicon molds work great, too. Anything relatively non-stick.  ~ This does melt, but not like really melty melty. I did try it in a grilled cheese and it got soft and tasted good but it still held its shape for the most part. I think if it was grated it would melt even more.  ~ The flavor gets even better over time! Try it two days after making and you will see a big difference. The flavors marry and settle down a bit while also intensifying I don’t know it’s magic. Ingredients 1 1/­­2 cups raw pepitas 1 1/­­2 cup filtered water 2 tablespoons nutritional yeast 2 teaspoons apple cider vinegar 2 tablespoons safflower oil (or any mild tasting oil) 1 1/­­2 teaspoons salt  2 1/­­2 teaspoons kappa carrageenan 1/­­3 cup fresh chopped dill 1 1/­­2 teaspoons caraway seeds Directions Boil pepitas to soften. Place pepitas in a saucepan and cover with water. Bring to boil then simmer 30 minutes. Cool completely and drain.   Blend cooled pepitas, water, nutritional yeast, vinegar, oil and salt until smooth. This could take around 3 minutes, even with a vitamix, so give the motor a rest every once in awhile. If using a regular blender it could take 7 to 10 minutes. The blender will heat everything, so let the mixture cool a bit just so that its not warm to the touch, that way the carrageenan doesnt activate yet. Place in fridge to cool if you like. Then add the carrageenan and blend 20 more seconds.  In a sauce pan over low heat, cook for 8 to 10 minutes, whisking constantly. Alternate between a whisk and a rubber spatula to make sure you scrape the sides of the pot. It will get thick and begin pulling away from the sides. Youll know its done because its thick and holding its shape as you stir it.  Fold in caraway and dill. Pour into mold immediately and smooth the top with a spatula. Cool 30 minutes at room temp. Cover and refrigerate for at least 4 hours to set completely. Invert onto a cutting board and go wild. It tastes best the next day, and even better the day after that!

veg jalfrezi recipe | vegetable jalfrezi | how to make mix veg jalfrezi

March 11 2021 hebbar's kitchen 

veg jalfrezi recipe | vegetable jalfrezi | how to make mix veg jalfreziveg jalfrezi recipe | vegetable jalfrezi | how to make mix veg jalfrezi with step by step photo and video recipe. curry or sabji recipes are generally made in an onion and tomato-based base with the addition of purpose-based spices. this the general pattern followed across india but can also made in different way with inherited spices and sauces from other neighbouring cuisines. one such unique tomato sauce-based curry is the veg jalfrezi recipe known for its adaption from the indo chinese cuisine. The post veg jalfrezi recipe | vegetable jalfrezi | how to make mix veg jalfrezi appeared first on Hebbar's 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.

Vegan Peanut Butter and Jelly Muffins

March 3 2021 Golubka Kitchen 

Vegan Peanut Butter and Jelly Muffins The idea for these muffins came from a smoothie shop I used to frequent back in NYC. They sold some baked goods in addition to smoothies, including peanut butter and jelly muffins. I remember wanting to recreate that muffin flavor at home as soon as I saw them, and this was years ago. I finally got around to it! These muffins are made with spelt flour and are filled with a layer of peanut butter and chia jam in the middle, as well as topped with a swirl of both. The recipe has you make extra chia jam, so that you can top the muffins with more of it, which is my favorite way to enjoy them. Hope you’ll give these a try! Vegan Peanut Butter and Jelly Muffins   Print Serves: 12 muffins Ingredients for the chia jam 10 oz/­­2 heaping cups frozen or fresh raspberries, or other berries of choice 2 tablespoons maple syrup juice from half a lemon 2 tablespoons chia seeds for the muffins 2 cups spelt flour 2½ teaspoons baking powder sea salt ½ cup + 2 tablespoons coconut sugar 1 cup dairy-free milk ⅓ cup refined coconut oil 1 teaspoon vanilla extract ¼ cup chia jam, plus more for topping ¼ cup creamy peanut butter Instructions to make the chia jam Put the berries in a small saucepan. Bring to a simmer over medium heat and let simmer and thaw out, if frozen, for 5-10 minutes, until broken down in parts and jammy. Turn off the heat and add the maple syrup, lemon juice, and chia seeds, mix well. Let cool, transfer to an airtight container, and keep refrigerated. This recipe makes extra chia jam, enjoy it on top of the muffins. to make the muffins Preheat the oven to 350° F (175° C). Prepare a 12 hole muffin tin by filling it with muffin liners (see note). In a large bowl, combine the flour, baking powder, and salt, mix until smooth. In a medium bowl, combine the sugar, milk, oil, and vanilla extract, mix well. Add the wet ingredients to the dry and mix to just combine. Take care not to over mix, to keep the muffins fluffy. Fill the muffin holes about halfway with the batter. Use a wet spoon to make small indentations in the middle of the batter for the peanut butter and jelly (see photo). Add about ½ teaspoon of each the chia jam and peanut butter into the indentations. Cover the peanut butter and jelly layer with the rest of the batter, smoothing it out with a wet spoon. Some of the jam and peanut butter might squeeze out the sides, which is ok. Top each muffin with another ½ teaspoon of each the chia jam and peanut butter. Use a toothpick or a knife to swirl the two together. Bake for 30 minutes, or until a toothpick inserted into the middle of the muffins comes out clean. Let the muffins cool for 15 minutes, remove from the tin and enjoy, topped with more of the chia jam. Notes I recommend using muffin liners, since any of the jam that comes in contact with the walls of the muffin tin might burn or caramelize a bit. If you are like me and dont mind that, feel free to skip the muffin liners. Just make sure to oil the muffin tin thoroughly. 3.5.3226 The post Vegan Peanut Butter and Jelly Muffins appeared first on Golubka Kitchen.


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