side dish - vegetarian recipes

Try it! You will enjoy it!

Maggi pizza recipe | maggi noodles pizza | maggi noodles as pizza base

How to freeze vegetables at home | frozen peas, green beans carrots & mixed vegetables

Vegan Green Smoothie with Chia Seeds

Vegan Pizza Waffles










side dish vegetarian recipes

Aloo Palak (Spinach with Potatoes)

January 6 2021 Manjula's kitchen 

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

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.

Easy Scalloped Potatoes (Vegan Hash Browns Casserole)

December 13 2020 FatFree Vegan Kitchen  

Easy Scalloped Potatoes (Vegan Hash Browns Casserole) These easy scalloped potatoes combine the creaminess of the classic side dish with the ease of frozen hash browns. You don’t even have to thaw them out! I thought I was finished writing about scalloped potatoes. I posted my first scalloped potatoes recipe in my second month of blogging, way back in 2006. Then ten years later I updated that recipe with a “cleaner” recipe that used chickpeas instead of cornstarch for thickening. Well, I hadn’t anticipated that Julie from the 100% Pure McDougall Facebook group would come up with a brilliant innovation on the original recipe. She skipped right past the slicing and boiling of two pounds of potatoes and simply poured the sauce over frozen hash browns. (...) Read the rest of Easy Scalloped Potatoes (Vegan Hash Browns Casserole) (543 words) (C) svoisin for FatFree Vegan Kitchen, 2020. | Permalink | One comment Post tags: Casseroles, Gluten-free, Nut-Free, Potato Recipes, Ridiculously Easy, Soy-free, Thanksgiving Recipes, Under 200 The post Easy Scalloped Potatoes (Vegan Hash Browns Casserole) appeared first on FatFree Vegan Kitchen.

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.

Parmesan Herb Roasted Potatoes

November 4 2020 Oh My Veggies 

Parmesan Herb Roasted Potatoes These herb roasted potatoes are perfectly crispy and tasty. Covered with parmesan, garlic, and herbs, these potatoes make for the perfect savory side dish for any meal! And theyre super simple to prepare.

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.

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

May 25 2020 Meatless Monday 

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

Feed a Family with These 13 Big-Batch Plant-Based Recipes

April 20 2020 Meatless Monday 

Feed a Family with These 13 Big-Batch Plant-Based RecipesCooking is a joy, but making every meal from scratch can get tedious, not to mention time consuming. And thats where big-batch cooking comes in. Weve created a list of plant-based recipes that are well suited for families (and leftovers). To do this, we looked through our Meatless Monday recipe database to find dishes that dont require a lot of preparation, are easy to scale up, and are hearty, nutritious, and filling. Although not all the recipes listed below are main dishes, they can still be prepared in large quantities and can be used to accompany other meals as side dishes or mid-day snacks. From Moroccan split pea soup and roasted chimichurri vegetables to Thai pumpkin curry and green tea pesto pasta the options for bulk cooking are only limited by your imagination -- and maybe the size of your stock pot. This Monday, do yourself a favor and cook a batch thats big enough for leftovers.  Black Bean Sesame Veggie Hash This recipe is an opportunity to get creative. Add whatever vegetables you have on hand and cook them up in your biggest skillet with some soy sauce, scallions, garlic, and chile oil. For the Black Bean Sesame Veggie Hash recipe, click here .   Chimichurri Roasted Vegetables Pungent and flavorful, these roasted vegetables can be prepared in bulk. The aromatic parsley-based chimichurri sauce is easy to scale up as well. For the Chimichurri Roasted Vegetables recipe, click here .         Freekeh Pilaf Swapping out rice for freekeh -- an ancient grain made from roasted green durum wheat -- makes for a healthier and more textured version of this classic dish. As with any pilaf, the flavor is only as good as the broth you use to cook it in, so make sure to use a nice, flavorful vegetable stock when cooking. For the Freekeh Pilaf recipe, click here . Ginger Orzo Brussels Sprouts Salad Chunks of butternut squash and Brussels sprouts makes this fragrant and flavorful ginger orzo more of a main meal than a side dish. The recipe serves eight, so expect leftovers, which is a plus because the flavors become more pronounced after they spend a night in the refrigerator. For the Ginger Orzo Brussels Sprouts Salad, click here . Green Tea Pesto Pasta An exceptionally unique recipe, this green tea pesto pasta is perfect to make in big batches. You can also make extra sauce and keep it in a plastic container for when pasta cravings hit. Add any variety of vegetables -- cherry tomatoes, zucchini, broccoli -- to add some oomph to the meal. For the Green Tea Pesto Pasta recipe, click here . Lemon Ginger Peas Frozen peas are humble ingredients, but they can be wonderfully delicious. This dish is simple to prepare and can be made in large batches, depending on how many bags of frozen peas youre willing to store in your freezer. Experiment with different seasoning combinations to keep your taste buds guessing. For the Lemon Ginger Peas recipe, click here . Meatless Brown Rice Jambalaya This meat-free jambalaya is packed with smoke, heat, and creole flavor. The recipe feeds six and doesnt require much in terms of prep -- just sauté the aromatics, pour in the stock, beans and rice, bring to a boil, and simmer away until the rice is fluffy and tender. For the Meatless Brown Rice Jambalaya recipe, click here .     Moroccan Split Pea Soup No matter the season, a hearty cauldron of split pea soup can feed an army. Besides being incredibly affordable, split peas are easy to prepare and packed with protein and fiber. Moroccan-inspired seasonings add a refreshing punch of flavor to each spoonful. For the Moroccan Split Pea Soup recipe, click here . Quick and Easy Hummus Making your own hummus is so much more affordable than buying it prepackaged at the store. Double or triple this recipe (depending on the size of your food processor), and have delicious, creamy hummus available all week. For the Quick and Easy Hummus recipe, click here . Roasted Parsnip and Spinach Shepherds Pie Hello leftovers. Making a platter of this shepherds pie will feed a large family. Prep the platter the day before cooking and store in the refrigerator if you want an easy weeknight meal. For the Roasted Parsnip and Spinach Shepherds Pie recipe, click here . Thai Tofu Pumpkin Curry This recipe can easily be doubled if you want an extra few servings the following day. Although it calls for pumpkin, feel free to incorporate eggplant, extra tofu, or a bag of frozen spinach to add more heft to the dish. For the Thai Tofu Pumpkin Curry recipe, click here . Vegetarian Gumbo Gumbo gets its color and flavor from its roux -- a paste-like mixture of flour and fat. This recipe is rich, decadent, packed with vegetables, and easy to scale up. For the Vegetarian Gumbo recipe, click here . Zucchini Scallion Cakes As simple as making pancakes, you can whip up a few dozen of these lemony zucchini cakes in no time. For the Zucchini Scallion Cakes recipe, click here . Click here  for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation. The post Feed a Family with These 13 Big-Batch Plant-Based Recipes appeared first on Meatless Monday.

Creamy Vegan Enchilada Casserole

April 6 2020 VegKitchen 

Creamy Vegan Enchilada Casserole With this luscious creamy vegan enchilada casserole recipe, now you can have the whole enchilada without having to fill and roll individual tortillas! While youve got the oven going at 400°F, roast some veggies as a side dish. A crisp green salad rounds the meal out nicely. The post Creamy Vegan Enchilada Casserole appeared first on VegKitchen.

manchurian gravy recipe | veg manchurian gravy | vegetable manchurian gravy

April 2 2020 hebbar's kitchen 

manchurian gravy recipe | veg manchurian gravy | vegetable manchurian gravymanchurian gravy recipe | veg manchurian gravy | vegetable manchurian gravy with step by step photo and video recipe. indo chinese has become one of the popular lunch or dinner variants for many indians. typically many like to have for dinner with a combination of rice or noodles with a spicy manchurian sauce as its side dish recipe. one such simple and easy side dish recipe is veg manchurian gravy recipe known for its multipurpose usability. The post manchurian gravy recipe | veg manchurian gravy | vegetable manchurian gravy appeared first on Hebbar's Kitchen.

Scalloped Potatoes (Spicy Baked Potatoes) in Creamy Sauce

March 25 2020 Manjula's kitchen 

Scalloped Potatoes (Spicy Baked Potatoes) in Creamy Sauce (adsbygoogle = window.adsbygoogle || []).push({}); Print Scalloped Potatoes (Spicy Baked Potatoes) in Creamy Sauce Scalloped Potatoes are a classic dish with layers of potatoes topped with a delicious creamy sauce! It is the perfect comfort food and side dish to any meal. A little background to the origin to this dish: When I first came to the United State, I was fortunate enough to meet a very kind elderly woman named Helen. She was so kind and helped me a lot when I first came to this country. She was the same age as my grandmother, but she wanted me to simply refer to her as Helen. We became so close that she eventually became another grandmother for my kids when I was away from my family and country. She truly was a blessing to our family. Scalloped potatoes was one of her favorite vegetarian favorite dishes to make for us. She would make this as a side dish for Easter and Thanksgiving. The ingredients are simple, and the dish is easy to make. I got inspired to make this dish while going through old photos. It has been 30 years since Helen passed away, but she will never be forgotten. I decided to add a variation to this recipe by adding some veggies and making it little spicy. This recipe will serve 4. Course Side Dish Cuisine American Keyword Baked Potatoes, Baked Vegetable, Cream Sauce, Creamy Butternut squash, easy cooking, Homemade, Main Meal, Side Dish, Spicy Baked Potatoes, Spinach Pasta, Vegetable Pasta, Vegetarian, Video Recipe, Zucchini pasta Servings 4 people Ingredients3 medium sized potatoes peeled and sliced about 1/­­8 inch thick 1/­­4 cup green peas 1/­­4 cup corn kernels 1/­­4 cup bell pepper chopped 1/­­4 cup carrots shredded 1 Tbsp green chilies finely chopped (this is optional) 2 Tbsp cilantro chopped For white sauce2 Tbsp olive oil 2 Tbsp all-purpose flour plain flour, maida 1/­­8 tsp black pepper 1/­­2 tsp red chili flakes adjust to taste 1/­­2 cup heavy cream 1 1/­­2 cup milk 1/­­2 tsp salt InstructionsSauceIn a small frying pan, heat the oil over low medium heat and add all-purpose flour, stir for a minute. Add black pepper, chili flakes, and salt, stir for another minute. Reduce heat to low. While stirring slowly add cream making sure there are no lumps. Add a small amount of milk at a time. The mixture will start becoming thick, continue adding a little milk at a time whisking until smooth. AssemblyPreheat oven to 350 degrees F (190 degrees C). I am using 5 x 7 Pyrex pan to make the Scalloped Potatoes. Grease the pan. layer the potatoes evenly in the pan. Pour cream sauce just covering the potatoes. Now spread the vegetables, bell pepper, carrots, green peas, corn, green chilies and cilantro. Layer the potato again over the vegetables. Pour the sauce making sure covering the potatoes evenly. Bake it for about 40-45 minutes, potatoes should be tender and should be brown from the top. Scalloped Potatoes are ready, nice color. Enjoy. NotesI prefer Yukon gold or Russet potatoes for this dish. You can use different vegetables of your choice, like broccoli, cauliflower, green beans, spinach. You might also like Vegetable Kathi Rolls, Mexican Bhel, Vegan Macaroni and Cheese The post Scalloped Potatoes (Spicy Baked Potatoes) in Creamy Sauce appeared first on Manjula's Kitchen.

Classic St. Patrick’s Day Dishes Made Plant-based

March 16 2020 Meatless Monday 

Classic St. Patrick’s Day Dishes Made Plant-basedFor many Americans, St. Patricks Day is a day to celebrate Irish culture -- the traditions, the people, and the cuisine. Youre likely familiar with many of the iconic dishes: shepherds pie, soda bread, braised cabbage, potatoes colcannon, corned beef, etc., but you may not be aware that many classic St. Patricks Day recipes can be made completely plant-based -- yes, even corned beef. Dont believe us? Read on to see how you can make Meatless Monday versions of your favorite St. Patricks Day dishes. Braised Cabbage Cabbage is a humble ingredient, but when gently braised it becomes nice and tender. Cook in butter (non-dairy), vegetable stock, dry wine, and apple cider vinegar for a flavorful side dish. Add a little sugar and carroway seeds for a livelier dish. For the Braised Cabbage recipe, click here. Meaty Mushroom Stew with Garlic Mashed Potatoes Straight from The Meatless Monday Cookbook , this recipe uses cremini and shiitake mushrooms and tamari to recreate the rich umami flavor iconic of traditional slow-cooked Irish stews. Pair the stew with a topping of garlic mashed potatoes and dinner is set. For the Meaty Mushroom Stew recipe, click here. Orange Cranberry Scone The scone is a welcomed reprieve from all of that rich St. Patricks Day food. This recipe is completely plant-based, utilizing coconut oil and coconut milk in place of dairy. Adding pumpkin spice, maple syrup, and orange zest to the sweet scone glaze makes this recipe perfect for any holiday. For the Orange Cranberry Scone recipe, click here.   Potatoes Colcannon A classic Irish side dish, colcannon is a marriage of creamy mashed potatoes and crispy green cabbage. Although traditional recipes call for butter and cream, colcannon can easily be made plant-based by swapping out the butter and heavy cream for plant-based alternatives. For the Potatoes Colcannon recipe, click here .   Shepherds Pie This completely plant-based version of Shepherds Pie can serve as the centerpiece of a St. Patricks Day feast. A smooth, creamy potato topping covers a hearty filling of lentils, cremini mushrooms, and diced veggies. For the Vegan Shepherds Pie recipe, click here. Soda Bread A variety of cuisines have their own version of soda bread, which gets its name from the use of sodium bicarbonate as a leavening agent rather than traditional yeast. This version uses plant-based milk and dairy-free butter to achieve a firm but delicate texture. For the Vegan Irish Soda Bread recipe, click here . Plant-based Corned Beef Yes, it is possible to make corned beef meatless. This recipe uses a seitan-substitute that is heavily spiced and mixed with a homemade beet puree. The loaf is then rubbed with spices and submerged in a slow-cooker brine with mushrooms, garlic, all spice, mustard, beet puree, and white wine vinegar. For the Vegan Corned Beef recipe, click here .   Click here  for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation.   The post Classic St. Patrick’s Day Dishes Made Plant-based appeared first on Meatless Monday.

Top 20 Plant-Based Proteins

January 27 2020 Meatless Monday 

Top 20 Plant-Based ProteinsWill I get enough protein? is one of the most common questions asked by people looking to add more plant-based foods to their diet. The short (and long) answer is -- YES. Check out our Plant Protein Power Kit for downloadable social media graphics, plant-protein GIFs and printable posters. According to the United States Department of Agriculture (USDA), the recommended dietary allowance for individual daily protein intake is 0.8 grams per of protein per every 2 pounds of body weight. Although this is an approximate calculation -- other factors such as age, sex, body type, and lifestyle must be considered for a precise nutrient recommendation -- it provides a reliable benchmark to measure your daily protein requirements.  This amounts to around 56 grams of protein per day for the average sedentary man and 46 grams per day for the average sedentary woman. So, how do you reach that daily number eating only plant-based foods? Easy, check out our guide below and discover which seeds, nuts, legumes, vegetables, and plant-based products pack the biggest protein punch. Still have questions? Learn more about plant-based protein from the nutritional experts at Johns Hopkins University. Broccoli One of the most popular vegetables is also one of the most protein dense, with one cup of cooked broccoli containing 6 grams of protein. Roast it, sauté it, or steam it for a quick and nutritious side dish. Chia Seeds Small but mighty, 1 ounce of chia seeds packs nearly 5 grams protein. Drop a spoonful into a smoothie or combine with a liquid like juice or nut milk to make a fun-textured chia pudding. Chickpeas Cooked chickpeas are the main ingredient in hummus and boast nearly 15 grams of protein per cup. And remember, when using canned chickpeas, save the liquid -- also known as aquafaba -- for a terrific, plant-based egg white replacement. Edamame Popular in Japan and other areas of East Asia, edamame is as close you can get to a perfect food: One cup of cooked edamame contains 8 grams of fiber, 17 grams of protein, and is only 189 calories. Farro One of the lesser known ancient grains, farro needs to be on your radar. A quarter cup of uncooked farro contains 6 grams of protein. Its toothsome texture adds a pleasant chew to grain bowls and salads. Frozen Veggie Burgers There are tons of different types of pre-made frozen veggie burgers varying in ingredients, texture, and flavorful, and although their nutritional profiles differ, you can generally expect between 10 - 15 grams of protein per patty. Try a range of brands and see which one(s) fit your palate. Hemp Seed Heralded as a superfood, hemp seeds have a subtle, nutty flavor similar to pine nuts. In baking, hemp seeds can be used as a nut replacement, but it can also be added to smoothies, with 2 tablespoons containing over 6 grams of protein. Jackfruit Jackfruit is often marketed as a plant-based alternative to pulled pork, with a meaty, stringy texture fit for faux barbecue platters and sandwiches. Jackfruit is rarely sold whole, but there are a handful of brands selling products made with jackfruit in the refrigerated section of supermarkets. Jack fruit is not the most protein-dense item on this list, but it still contains 3 grams per cup. Kidney Beans These hefty beans are dense, nourishing, and nutrient-packed. One cup of cooked kidney beans contains roughly 13 grams of protein (as well as 13 grams of fiber). Lentils With tons of fiber and almost no saturated fat, look to use lentils as the foundation of multiple meals throughout the week. A cup of cooked lentils contains 18 grams of protein and more than half your recommended daily value of fiber. Mung Beans Mainly cultivated in East and Southeast Asia, the mung bean is often used as the foundation of stews, vegetable patties, or dal. One cup of cooked mung beans contains 14 grams of protein. Note: mung beans are easier to find dry rather than cooked and canned. Nut Butters Although not all nut butters are considered equal when it comes to protein content (or flavor), they generally contain around 4 grams of protein per tablespoon. Oatmeal A cup of cooked oatmeal contains 6 grams of protein; pair it with a scoop of peanut butter and a sprinkling of hemp or chia seeds for a protein-packed breakfast. Plant-Based Meat Thanks to plant-based meat, sources of vegan protein are all the rage. A typical plant-based burger patty contains 20 grams of protein. Many quick-service restaurant chains now offer versions of their classic menu items featuring some variety of plant-based meat. Quinoa The trendiest of grains (well, its technically a seed), quinoa is a splendid source of protein that can serve as the foundation of any meatless meal. A cup of cooked quinoa boasts around 8 grams of protein. Seitan The original plant-based meat replacement, seitan -- which is made from wheat gluten -- is packed with protein and can be quite tasty when properly prepared. A 3-ounce serving of seitan includes between 15 - 20 grams of protein, a number that is comparable to most animal proteins. Soy Milk The market for non-dairy nut milks has exploded in recent years, but soy milk remains the most nutritious option. One cup of soy milk has 8 grams of protein, which makes it a nice base for smoothies and shakes. Sprouted Bread Sprouted bread is a certain category of bread made from grains that have been allowed to germinate (aka sprout) before being milled into flour. Ezekiel Bread -- a common brand of sprouted bread -- contains 4 grams of protein and only 80 calories per slice. Sunflower Seeds Who wouldve thought that the innocent little sunflower seed could pack such a protein punch? A half-cup of sunflower seeds has 15 grams of proteins. Bring some in a little baggy and keep with you for a quick and nutritious snack. Tofu There are imitators and then there are originators. Tofu -- made from soy beans -- is sold in a variety of textures and forms, but no matter the type, youre guaranteed to get a solid dose of plant-based protein, with a half-cup offering around 10 grams. Our recipe for Jamaican Jerk Tofu (the most popular recipe on our website) will make you a lifelong tofu loyalist.   Below, weve curated a sample a menu to demonstrate how easy it is to hit your daily protein target eating only plant-based foods. Breakfast: Overnight Pumpkin Pie Oats (17 grams of protein) Lunch: Garlicky White Bean Avocado Toast (13 grams of protein) Dinner: Veggie Meatballs (27 grams of protein) No time to cook? No problem. Meatless Monday On-the-Go is easier than ever. Creating a plant-based Meatless Monday masterpiece? Let us know by tagging @MeatlessMonday and #MeatlessMonday on your social media posts for a chance to be featured on our channels.   The post Top 20 Plant-Based Proteins appeared first on Meatless Monday.

chutney recipes without coconut for idli & dosa | no coconut chutney recipe

November 30 2020 hebbar's kitchen 

chutney recipes without coconut for idli & dosa | no coconut chutney recipechutney recipes without coconut for idli & dosa | no coconut chutney recipe with step by step photo and video recipe. chutney recipes are one of the essential side dish for many south indians. perhaps most of the morning breakfast recipes are incomplete without a spice and flavoured chutney. but most of them are made with coconut and some may have reservation for it. this no coconut chutney recipe is an ideal hack for them and can be served with almost any breakfast recipe. The post chutney recipes without coconut for idli & dosa | no coconut chutney recipe appeared first on Hebbar's Kitchen.

Masala Bell Pepper Curry

October 22 2020 Manjula's kitchen 

Masala Bell Pepper Curry (adsbygoogle = window.adsbygoogle || []).push({}); Print Masala Bell Pepper Curry Masala Bell Pepper Curry, which is a Hyderabadi-style dish. Hyderabad dishes are very spicy and aromatic. For me, bell pepper curry represents these dishes well. I wanted to do a recipe for a side dish for a more formal get together. I happened to have some extra bell peppers in my fridge, so I decided to experiment with those. Since this is a dish for a party, I wanted the gravy to be spicy and rich. Of course, I had to try out variations of this recipe a few times to balance the flavor. This dish has a complex flavor. The nuttiness of the cashews, sesame seeds, and coconut blends perfectly together. The gravy for this dish is also very versatile. You can also make a variety of dishes with this gravy. You can try adding potatoes or paneer with this gravy base, comes out delicious. Bell Pepper Masala Curry is very aromatic and delicious, in addition to being vegan and gluten-free. If you enjoy hot and spicy food, indulge yourself with this dish! It pairs excellently with naan, puri, or plain white rice. Enjoy! Recipe will serve 4. Course Main Course Cuisine Indian Prep Time 10 minutes Cook Time 30 minutes Servings 4 people Ingredients2 medium size green bell pepper cut into bite size pieces Spice Mix1 tsp oil 1/­­4 cup broken cashews 1 Tbsp sesame seeds 1 Tbsp coriander 1 Tbsp coconut powder Gravy1 1/­­2 cup chopped tomato I used 3 medium size tomatoes 1 Tbsp ginger cut into small pieces 1 Tbsp chopped green chili 2 Tbsp oil 8 fenugreek seeds methi dana 1 tsp cumin seeds jeera 1/­­4 tsp turmeric haldi 1/­­8 tsp asafetida hing 1 tsp red chili powder lal mirch 1/­­2 tsp sugar 1 tsp salt 1/­­2 tsp garam masala InstructionsCut the bell peppers in half and remove the core and discard and cut them in bite size pieces. In a pan, heat 1 teaspoon oil. Add cashews, sesame seeds, coriander seeds, and on a low flame, stir fry them for about 2 minutes. Turn off the heat and add coconut stir together. After the mix comes to room temperature blend the mix using about 1/­­4 cup of water and make it into a paste and set aside. Blend tomatoes, ginger, and green chili into a paste. Set aside. Use the same frying pan, heat the oil on medium heat, oil should be moderately hot. Add cumin seeds, fenugreek seeds and asafetida stir for a minute add tomato paste. Add turmeric, salt, sugar, and red chili powder. Stir fry for about 2 minutes, oil will start separating. Add the spice paste and cook for 2-3 minutes stirring. The spice mix will start to leave the oil. Add bell pepper stir and 1-1/­­2 cups of water and bring the gravy to boil. Lower the heat to medium low and let it simmer for about 6-8 minutes. Until bell pepper is tender. Gravy will thicken as it sits, if needed add more water. Sprinkle the garam Masala and cover the pan. Bell pepper curry is ready to serve. I like to serve this with Naan, or over plain rice. The post Masala Bell Pepper Curry appeared first on Manjula's Kitchen.

Red Lentil Dal (Instant Pot Recipe)

October 2 2020 Manjula's kitchen 

Red Lentil Dal (Instant Pot Recipe) (adsbygoogle = window.adsbygoogle || []).push({}); Print Red Lentil Dal - Instant Pot Red Lentil Dal is a washed and split Masoor Dal. It is a rich, healthy lentil packed with protein and serves as a great side dish for a meal. You can also serve this as a comforting lentil soup. This is an easy dish to make. I am in my seventies and surprisingly I had never cooked or tasted this lentil. About a month back we had dinner with our friend, where she served this red lentil for dinner. We loved it. I asked her how she cooked this dal. It tasted so good! After finding out which lentil she had used, I was genuinely surprised. I questioned myself: why havent I been cooking it? I see this red lentil in an Indian grocery store all the time but never thought I should try it. My friend, like me, was surprised when she found out that this was my first time trying this dal. She suggested this lentil for Alex (my husband) and explained that it will be good for him since it is easy to digest. After that dinner, I have made this dal many times. It is an easy, simple recipe and it tastes delicious. I serve this dal with roti, rice, and one dry vegetable (e.g. aloo methi). I thought I should share this recipe because now this dal has become a staple dish for us. Recently I have been using an instant pot instead of a pressure-cooker. It takes the same time as the pressure cooker, but the advantage is that you dont have to watch over it when it starts steaming or when it is time to turn off. You can take care of other things in the meantime. This recipe will serve 3. Course Soup Cuisine Indian Keyword Dal Fry, Diabetic, Gravy, Hare Krishna, Healthy, High Protein, Homemade, Jain Food, Low Cholesterol, Low Fat, No Garlic, No Onion, Roti, Sattvic Food, Split Lentil, Split Masoor, Swami Narayan Food, Temple Food, Vaishnava Food Prep Time 5 minutes Cook Time 10 minutes Ingredients 1/­­2 cup red lentils 1 Tbsp oil 1/­­2 tsp cumin seeds 1/­­2 tsp mustard seeds 1/­­8 tsp asafetida 2 dry red chilies 1 Tbsp thinly sliced ginger 1/­­2 cup chopped tomato 1/­­4 tsp turmeric 1/­­4 tsp red chili powder 1 tsp salt 2 cup water InstructionsWash lentils changing water few times. I am using instant pot to make dal. Use the instant pot on sauté mode and add oil. After oil is moderately hot add cumin seeds, and mustard seeds, after the seeds crack, add asafetida, whole red chili and ginger stir for about a minute. Now take out the ginger and red chilies from oil and keep aside. We will use this later for garnishing. Next add tomatoes, turmeric, red chili powder and salt. Cook and stir until tomatoes are soft. Add dal and water, stir, and close the instant pot. Change the instant pot setting to pressure cooker mode. Cook for 14 minutes. Dal is done it should be soft. If needed add more water, dal should not be very thick. Dal will thicken as it sits. Make it more liquid than you want it to be. Take dal out in serving bowl and garnish with ginger and red chilies. Serve hot. The post Red Lentil Dal (Instant Pot Recipe) appeared first on Manjula's Kitchen.

Hummus, Cucumber, and Avocado Wrap

August 31 2020 VegKitchen 

Hummus, Cucumber, and Avocado Wrap This easy Hummus, Cucumber, and Avocado Wrap recipe is as good for dinner as it is for lunch (or even breakfast, for that matter). You can use homemade hummus or store-bought; either way, it’s made in minutes. For lunch, serve with plenty of fruit; for dinner, serve with soup  and/­­or a simple side dish. The post Hummus, Cucumber, and Avocado Wrap appeared first on VegKitchen.

Vegan Spanish Cauliflower Rice – Easy One Pot Recipe ( Low Carb)

April 26 2020 Vegan Richa 

Vegan Spanish Cauliflower Rice – Easy One Pot Recipe ( Low Carb) This easy One Pot Vegan Spanish Cauliflower Rice is full of sweet and smoky flavors and super easy to make! A great, healthy low carb alternative to white rice packed with nutrients. Gluten-Free, Paleo, Low Carb, Whole30, and Plant-Based. Jump to Recipe Looking for a quick and easy vegan side dish that is chock full of healthy veggies and brings back memories of carefree vacations in Spain. This easy One Pot Spanish Cauliflower rice is the perfect low-carb complement to any Spanish or Mexican main dish – but really any south-of-the-border meal. This meal is also relatively low-calorie. One cup of cooked cauliflower rice has only about 25 calories, and one cup of cooked brown rice has about 218. So there’s that. A great way to keep things lean without compromising on flavor.Continue reading: Vegan Spanish Cauliflower Rice – Easy One Pot Recipe ( Low Carb)The post Vegan Spanish Cauliflower Rice – Easy One Pot Recipe ( Low Carb) appeared first on Vegan Richa.

tomato pudina chutney recipe | pudina tomato pachadi | tomato mint chutney

April 15 2020 hebbar's kitchen 

tomato pudina chutney recipe | pudina tomato pachadi | tomato mint chutneytomato pudina chutney recipe | pudina tomato pachadi | tomato mint chutney with step by step photo and video recipe. chutney recipes are one of popular and sought after side dish recipes in india. in north india it is generally made and served as side dish to snack or street food, but in south india it is served for morning breakfast. then there is a combination of these 2 and tomato pudina chutney recipe is one such easy and tasty chutney offerings. The post tomato pudina chutney recipe | pudina tomato pachadi | tomato mint chutney appeared first on Hebbar's Kitchen.

Vegan Creamy Enchilada Casserole

April 6 2020 VegKitchen 

Vegan Creamy Enchilada Casserole Now you can have the whole enchilada without having to fill and roll individual tortillas, with this luscious creamy vegan enchilada casserole. While youve got the oven going at 400°F, roast some veggies as a side dish. A crisp green salad rounds the meal out nicely. The post Vegan Creamy Enchilada Casserole appeared first on VegKitchen.

Avocado Paratha

March 30 2020 Manjula's kitchen 

Avocado Paratha (adsbygoogle = window.adsbygoogle || []).push({}); Print Avocado Paratha Avocado Paratha, these days I'm spending a lot of time at home, so I decided to experiment in the kitchen. I had one extra avocado left after making some guacamole dip. Avocados seem to be very popular these days most often served as "Avocado Toast". I decided to put an Indian twist and use the extra avocado in delicious flavorful parathas. It actually turned out great and I enjoyed, but I think it needed a few tweaks. I added some extra spices and it turned out even better. Avocados have many health benefits, including being a "healthy" fat and they taste great! I like to serve Avocado Parathas as a snack with tea. It can also be served with any gravy-based dish; however, I think its complemented perfectly with "Aloo Tamatar" or "Spinach Raita". This is also a satisfying lunch box meal. This recipe will serve 3. Course Breakfast Cuisine Indian Keyword Avocado Pancake, Avocado Roti, Bread, Chapati, delicious, Easy Cooking, Guacamole Bread, Healthy, Homemade, Jain Food, Lunch Box, Main Meal, Onion Garlic Free Cooking, Roti, Side Dish, Swaminarayan, Teatime Snack, Unleavened Bread, Vegan, Vegetarian, Veshno Cooking, Video Recipe Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Servings 3 people Ingredients1 large ripe avocado 1 1/­­4 cup whole wheat flour use as needed 1/­­2 tsp salt 1/­­2 tsp cumin seeds jeera 1/­­8 tsp asafoetida hing 1 Tbsp green chili finely chopped 1 Tbsp cilantro finely chopped 1 tsp ginger finely shredded 1/­­2 tsp lemon juice Also, need 1/­­4 cup whole wheat flour for rolling the paratha 3 Tbsp oil for cooking the parathas InstructionsSlice avocado in half, remove the pit and skins and scoop them into a mixing bowl. Then use a fork to gently mash, (avocado should be ripe). Add green chili, salt, asafetida, cumin seeds, lemon juice, cilantro and salt, mash all the ingredients together (Lemon juice is added to prevent oxidizing of the Avocados) Add the whole wheat flour gradually, how much flour you will need depends on the avocado, knead all the ingredients together and make a smooth but firm dough. Do not add any water. Grease your palm and roll the dough between your palms basically you are kneading the dough between you palms. Let the dough sit for 10 minutes before making the parathas. Divide the dough into 6 equal parts and roll them into smooth balls. Flatten them with the palm of your hand and roll them in dry flour. Roll the paratha into about 6-inch diameter. Note: if paratha is sticking while rolling sprinkle little more flour this will help rolling. Heat the flat skillet over medium heat. Note: heavy skillet works best. To check if the skillet is ready, put few drops of water on it. If the water sizzles right away, the skillet is ready. Place the Paratha over the skillet. When you see the color change and the paratha will puff in different places. Turn the paratha over. Paratha should have golden-brown spots. Wait a few seconds and put about 1 teaspoon of oil and spread with a spatula. Flip the paratha and put again half teaspoon of oil. Lightly press the paratha with a spatula. Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas. Parathas are best served hot and crispy. NotesServe them as a snack with cup of chai, or with a meal I like to serve with Aloo Tamatar and Spinach Raita. The post Avocado Paratha appeared first on Manjula's Kitchen.

peanut sundal recipe | verkadalai sundal | groundnut or nilakadalai sundal

March 16 2020 hebbar's kitchen 

peanut sundal recipe | verkadalai sundal | groundnut or nilakadalai sundalpeanut sundal recipe | verkadalai sundal | groundnut sundal | nilakadalai sundal with step by step photo and video recipe. sundal recipes are very common side dish or snack from the south indian cuisine. it is generally made with pulses or cereals during the festival season which can be served as prasadam during or after the fasting session. one such simple snack sundal is peanut sundal recipe from the popular tamil cuisine. The post peanut sundal recipe | verkadalai sundal | groundnut or nilakadalai sundal appeared first on Hebbar's Kitchen.

Festive Kale with Fennel, Cranberries, and Walnuts

February 24 2020 VegKitchen 

Festive Kale with Fennel, Cranberries, and Walnuts This colorful kale dish featuring fennel and walnuts makes a lovely Thanksgiving side dish, but you need not wait for a special occasion to enjoy it. Recipe contributed by Ellen Kanner. Photos by Hannah Kaminsky. The post Festive Kale with Fennel, Cranberries, and Walnuts appeared first on VegKitchen.

Sweet Cinnamon-Roasted Baby Carrots

December 20 2019 VegKitchen 

Sweet Cinnamon-Roasted Baby Carrots Heres an easy way to enjoy roasted carrots with no cutting or peeling involved: simply use a bag of baby carrots! This recipe for Sweet Cinnamon-Roasted Baby Carrots provides a veggie dish that stands a good chance of winning over young eaters, and a good side dish to make while another kid-friendly dish (like Tofu Nuggets) is in the oven. The post Sweet Cinnamon-Roasted Baby Carrots appeared first on VegKitchen.


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