side dish - vegetarian recipes

Try it! You will enjoy it!

Vegan Whole Wheat Date Ladoo

The Best Veggie Burger Spots in the U.S.

Vrat wale aloo recipe | upvas aloo sabzi | vrat wale aloo ki sabji | fasting curry

Instant set dosa recipe | instant sponge dosa | set dosa & veg kurma combo










side dish vegetarian recipes

Oven Roasted Peppers

September 23 2021 Oh My Veggies 

Oven Roasted Peppers are simple to make and great as a side dish or even as a late-night snack. The best part is, you only need one ingredient! Mix these roasted peppers in salads, use them to top pasta or sandwiches, or add some to your favorite homemade sauces. The possibilities are endless, and the... Read More This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Oven Roasted Peppers.

Loaded Baked Potato Wedges with Creamy Cheese Sauce and Tofu Bacony Bits

August 2 2021 Vegan Richa 

Loaded Baked Potato Wedges with Creamy Cheese Sauce and Tofu Bacony BitsLoaded Vegan Baked Potato Wedges – These crispy baked potato wedges are perfection! Baked until crispy and topped with vegan cashew cheese sauce, tofu bacon, and scallions. These just might be potato perfection! This easy recipe for Baked Loaded Potato Wedges will blow you away with the delicious combo of crispy baked potatoes,  tofu bacon bits, and a creamy vegan cashew cheese sauce. While you could eat these loaded potato wedges as a meal or side dish, I love serving these as a shared appetizer or a Game Day snack. Having a few is delicious, but having a whole sheet pan on your own is quite gluttonous so you might want to share. If youre hosting a party, a movie night or a game day get-together, make sure to put these delicious loaded potato wedges on the menu and you will be everyone’s favorite! These Vegan Cheesy Potato Wedges are perfect for when youre craving something cheesy and comforting. The potatoes are baked not fried.  They are baked on the same sheet pan as the tofu bacon which makes for easy clean-up. While the potato wedges are baking, we whip up my favorite vegan cashew cheese sauce. It only takes minutes and you’ll love the creamy rich texture. I like to make some extra and serve pasta with vegan cheese sauce and bacon the next day. You can also slice the potatoes into halves to make loaded baked potatoes! More Vegan Game Day Foods & Snacks - Firecracker crispy tofu wings - Spinach artichoke dip  - Thai Layered Dip -because Peanut sauce. - Spicy Pepper Crisp Cauliflower bites with celery ranch - Zucchini chickpea Fritters - Cajun Chickpea Fries Continue reading: Loaded Baked Potato Wedges with Creamy Cheese Sauce and Tofu Bacony BitsThe post Loaded Baked Potato Wedges with Creamy Cheese Sauce and Tofu Bacony Bits appeared first on Vegan Richa.

Vietnamese Curried Tofu Noodle Bowl Recipe

July 29 2021 Vegan Richa 

Vietnamese Curried Tofu Noodle Bowl RecipeTuck into a Vietnamese Curried Tofu Noodle Bowl – so fresh and delicious. Rice noodles and quick-pickled vegetables topped with pan-fried sweet and salty curried tofu, drizzled with a spicy maple lime dressing. These Vietnamese inspired Curried Tofu Noodle Bowls are perfect for when you want a fresh and light healthy meal. Which for me is every day during summer! These colorful vegan bowls are a cross between a Vietnamese Noodle Salad and a curry tofu bowl as they feature cooked cold vermicelli rice noodles, pan-fried curried tofu, lettuce, and veggies, and a refreshing spicy maple lime dressing. Even though there are several elements to making a tofu noodle bowl, there is very little work involved. We just want to remember to press the tofu! Marinating it is not necessary as we simply pan-fry the pressed tofu wedges along with a sweet and salty curry sauce. The pickled veggies can be made in advance and stored in the fridge. The pickling process is super easy. In fact, they are done in an hour or two and last weeks when stored in the fridge. Make lots because they are the perfect side dish to burgers and an amazing addition to all your favorite bowls. 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: Vietnamese Curried Tofu Noodle Bowl RecipeThe post Vietnamese Curried Tofu Noodle Bowl Recipe appeared first on Vegan Richa.

Vegan Yellow Squash and Corn Casserole

July 25 2021 FatFree Vegan Kitchen  

Vegan Yellow Squash and Corn Casserole Golden slices of summer squash and kernels of corn are baked in a creamy sauce and topped with bread crumbs in this Southern-style vegan squash casserole. It’s the perfect summer side dish. Hi, my name is Susan, and I’m a vegan. It’s been so long since I updated this blog that I only half-humorously feel like I need to introduce myself again. For those of you who don’t know me, you can find my real introduction on my About page. For those who do know me and worried that I had fallen off the planet, I’m happy to report that I’m alive and well and now living in Louisiana.  My husband and I had been thinking of moving back to our home state to be closer to family, but when the pandemic hit, we put that idea on hold. So we hadn’t been actively looking for a house when, in January, we practically stumbled on the perfect house just a mile from my parents. Of course, there were complications–someone else had a contract on it–but when that contract fell through, we had to act fast to make sure it didn’t get away from us. Since we hadn’t really been expecting to move, we had a lot of packing up and cleaning out to get 21 years of accumulated junk out of our old house and a bunch of repairs, painting, and sprucing up the yard to get that house ready to sell. It all seems in retrospect to have happened so quickly–all except the unpacking. It took months of emptying boxes, but we’re finally settled into our house in the country. And we love it! The boxes have been recycled, the ancient stove and dishwasher have been replaced, and I’m starting to feel like my old self again, the self that likes cooking food and writing about it. The thing I love most about the move is that I get to spend more time with my parents. After living in other states for the past 30+ years, it’s a joy to be able to get to know them all over again. It was with that family connection in mind that I chose this squash and corn casserole as my first “coming back home” recipe. Its based on the squash casserole my mother often made when I was growing up. I’d always considered it her recipe, but she says she got it from my grandmother. I’m happy to put my own twist on it and hopefully pass it down to my daughter for further adaptation. In its original incarnation, it was made with canned creamed corn. In my updated vegan version, I created a cream using frozen organic corn, vegetable broth, and nutritional yeast and herbs for added flavor.  How to Make the Best Squash Casserole Squash casseroles are a great way to use up some of the abundance of summer squash. You can even make them with zucchini or patty pan squash instead of the traditional yellow squash. While it’s a fairly simple dish, there are a few things you need to know to be sure that it comes out perfect every time: - First, and most importantly, you need to pre-cook the squash before mixing it in with the other ingredients and baking it. If you don’t cook it first, the squash will exude all of its moisture into the dish and your casserole will be watery. You also would have to bake it longer, heating up your summer kitchen for longer than is necessary. I prefer to sauté the squash and onion first (without oil), which not only cooks them but also adds flavor. - The creamed corn you buy in cans doesn’t usually contain any cream and is often completely vegan. But I like to make my own with organic corn and add creaminess and flavor to it by including cashews or tofu. Use the cashews if you can, but if they are too high in fat for your diet, light silken tofu or even regular tofu makes an acceptable substitute. - If you’re using the cashews and don’t have a high-speed blender, soak them first in water for a couple of hours and drain them completely before blending. - Seasoned panko makes the best casserole topping; look for an oil-free brand (Whole Foods makes one) or use gluten-free panko or bread crumbs instead. But feel free to omit the topping if you want. Im happy to report that the vegan squash and corn casserole was a big hit with the family. I served it with cornbread and pink-eye peas for a southern meal befitting our new country home. Print Add to Collection Go to Collections Vegan Yellow Squash and Corn Casserole Golden slices of summer squash are baked in a creamy sauce and topped with crunchy panko bread crumbs. It's plant-based and oil-free, too! Course Side Dish, Vegetable Cuisine Southern Keyword oil-free, plant-based casserole, southern squash casserole, vegan squash casserole Allergen Gluten-Free, Nut-Free, Soy-Free Prep Time 15 minutes Cook Time 40 minutes Total Time 55 minutes Servings 6 Calories 158 kcal Author Susan Voisin Ingredients1 medium onion chopped 4 medium yellow squash sliced into 1/­­4-inch rounds 2 cloves garlic minced 1 1/­­2 cups organic frozen corn divided 3/­­4 cup vegetable broth 1/­­4 cup raw cashews or 1/­­4 cup tofu 1/­­4 cup nutritional yeast 1 tablespoon cornstarch 1 tablespoon lemon juice 1 teaspoon dried oregano 1 teaspoon dried thyme leaves 1 teaspoon salt omit or reduce for lower sodium 1/­­4 teaspoon ground black pepper Optional Topping1 cup panko (or gluten-free bread crumbs) 1/­­2 teaspoon dried basil 1/­­2 teaspoon dried oregano InstructionsUsing a non-stick skillet on medium-high heat, sauté onion for 2-3 minutes, until it begins to soften and brown on a few edges. Add squash and garlic and cook, stirring, until squash is softening. Add 1 cup corn and remove from heat. Preheat oven to 350F. Line a 1 1/­­2 to 2-quart baking dish with parchment paper or oil it lightly. Blend 1/­­2 cup corn, vegetable broth, cashews/­­tofu, salt, cornstarch, and seasonings (nutritional yeast, oregano, basil, black pepper) in a blender until smooth. TIP: If you don't think your blender will blend raw cashews, soften them first by soaking in water for 2 hours and then draining before use.) Place half the squash mixture in a single layer in the casserole dish; spoon half of the sauce over it. Repeat with remaining squash and sauce. Sprinkle the top with seasoned panko, if desired. Bake at 350 for 25-30 minutes. If the top isn't completely browned, heat it under the broiler for a minute or two but watch it carefully to make sure it doesn't burn. Serve hot. NotesFor gluten-free, use gluten-free bread crumbs or omit the topping. Nutritional Info below includes cashews and salt. When made with firm tofu instead of cashews, these are the correct values: 119 Calories 1.3g Total Fat .24g Saturated Fat WW points (Blue plan):  - With cashews and panko: 3 points - With cashews but no panko: 1 point - With tofu and panko: 2 points - With tofu and no panko: 0 points Points vary on other plans.   NutritionServing: 1 serving | Calories: 158 kcal | Carbohydrates: 24 g | Protein: 7 g | Fat: 4.35 g | Saturated Fat: 0.9 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 492 mg | Potassium: 396 mg | Fiber: 3 g | Sugar: 6 g Please pin and share!   The post Vegan Yellow Squash and Corn Casserole appeared first on FatFree Vegan Kitchen.

Spanish Rice and Beans

July 9 2021 Oh My Veggies 

Spanish Rice and Beans is a dish made of brown rice, warm and rich spices, and kidney beans cooked to fluffy perfection. Have this dish as a complete meal or incredible side dish. Spanish Rice and Beans are easy to make and store well as leftovers!  This dish is a wonderful source of protein and...Read More

Spicy Maple Mustard Tofu Bowl with Sweet Potatoes

June 28 2021 Vegan Richa 

Spicy Maple Mustard Tofu Bowl with Sweet PotatoesHealthy, flavorful, and satisfying, this easy Spicy Maple Mustard  Tofu Bowl with sweet potatoes crunchy baked marinated tofu is a vegan version of honey mustard chicken and is the perfect meal prep lunch bowl or weeknight dinner . Add any nut or fruit you like to make this yours! Looking for a tofu bowl idea to add to your vegan lunch or dinner rut? This Spicy Maple Mustard Tofu Bowl with sweet potatoes has become a favorite in my home in no time!  A colorful, healthy, super flavorful bowl that is so satisfying and loaded with crunchy spiced tofu and creamy roasted sweet potatoes! All tossed with a maple lime dressing, this makes for the perfect meal prep lunch bowl or weeknight dinner. You’ll love that it is so versatile. Add any nut or fruit you like to make this yours! This bowl recipe is a vegan version of honey mustard chicken using maple syrup instead of honey and pressed,cubed tofu instead of chicken and my whole family is obsessed with it! When it comes to preparing tofu, I typically like to bake or pan fry it. Sometimes I marinate it and then bake it, and sometimes I bread it instead. And when I want it to be especially delicious, I do both! For this maple mustard tofu bowl recipe, we do both. Maple Mustard Marinade + a punchy mix of breadcrumbs and spices = the best baked tofu ever! With those fresh apples, pecans and the roasted sweet potatoes, I took this into a late summer /­­ fall direction. However, you can adapt this to the season, adding seasonal produce like fresh strawberries and almonds in spring or swapping spinach for arugula or massaged kale! You can substitute or add any other veggie of your choice. The sweet refreshing maple lime dressing goes with pretty much anything! More bowl recipe ideas from the blog - Peanut Butter Roasted Cauliflower Bowl. GF - Curried Kidney Bean Bowl with quinoa, zucchini, mango salsa GF - Sweet Potato Chickpea Salad Bowl with Tahini Dressing - Quinoa Cauliflower Bowl with almond Sriracha sauce GF - Sprouted Lentil Bowl with Cajun Spied Sweet Potatoes GF - Turmeric Cauliflower Rice Bowl with Moroccan spice chickpeas.  GF Continue reading: Spicy Maple Mustard Tofu Bowl with Sweet PotatoesThe post Spicy Maple Mustard Tofu Bowl with Sweet Potatoes appeared first on Vegan Richa.

Jo Jo Potatoes

June 14 2021 Vegan Richa 

Jo Jo PotatoesMy Homemade Jo Jo Potatoes are crisp on the outside and fluffy on the inside and theyre sure to become your new favorite side dish or game day snack! They can be baked or pan-fried. Who’s obsessed with Jo Jo potatoes? What potatoes? Dont feel bad if you dont know what I’m talking about here! Just know that if you love potato wedges and fries, these babies are something that youve missed out on your whole life!  Jo jo Potatoes – these are seriously GOOD. Tender on the inside, crispy on the outside, with a glorious coating of golden browned breading, baked or pan-fried to absolute potato perfection! What are Jo JO Potatoes? Jo Jo Potatoes are potatoes wedges that are (sometimes) preboiled, then coated in seasoned flour and a batter and fried to crispy, golden-brown perfection. The outsides are nice and crisp, the insides are fluffy like a perfectly baked potato. These upgraded potato wedges make a wonderful side dish, TV snack, or a shared appetizer, and are typically served with lots of different sauces and condiments like plain or seasoned sour cream, ketchup,  or barbecue sauce! Also so good with  Ranch  Dressing or any vegan Ranch Dip. I’ll list my favorite dips for this vegan version in a second. You might find these special potato wedges as a gas station snack but they can also be part of any diner breadbasket of the midwest, upper midwest, and Pacific Northwest. What is the difference between JoJo and potato wedges? A true Jojo potato is a potato cut into eight segments, breaded with flour and batter – like fried chicken, and cooked in a pressure fryer. Well, I don’t have a pressure fryer and I bet you don’t either but that’s ok! You can either bake these in the oven or pan-fry them! Also, a true jo jo is served with ranch.  In the tips section, I list my favorite vegan dips for these. MORE FRIES AND SNACKS FROM THE BLOG - firecracker Tofu wings  - Baked Sweet Potato Fries with vegan Chipotle Ranch - Baked Garlic Fries with Garlic Tahini Sauce.  - Nashville Cauliflower  - Spicy Pepper Crisp Cauliflower bites with celery ranch - Mango Sriracha Cauliflower Bites Continue reading: Jo Jo PotatoesThe post Jo Jo Potatoes appeared first on Vegan Richa.

Roasted Veggies with Vegan Cheese Sauce

May 19 2021 VegKitchen 

Serve up these Roasted Veggies with Vegan Cheese Sauce for dinner tonight. This vegetable side dish will blow you away! In this recipe, onions, broccoli, zucchini, sweet potatoes, and more are smothered in a creamy homemade vegan cheese sauce.  Skip the boring side dishes and whip up one that will become the star of the... Read More The post Roasted Veggies with Vegan Cheese Sauce appeared first on VegKitchen.

stuffed idli recipe | aloo masala stuffed rava idli | potato stuffed idli

April 22 2021 hebbar's kitchen 

stuffed idli recipe | aloo masala stuffed rava idli | potato stuffed idlistuffed idli recipe | aloo masala stuffed rava idli | potato stuffed idli with step by step photo and video recipe. idli recipes are generally made with the combination of rice and urad dal combination with a topping of poha or methi seeds. these are generally a healthy and nutrient breakfast option but can be monotonous as you always need an additional side dish to it. well, there is an alternative to it and aloo masala stuffed rava idli is one of the ideal alternatives to the simple rice and lentil idli. The post stuffed idli recipe | aloo masala stuffed rava idli | potato stuffed idli appeared first on Hebbar's Kitchen.

Sweet and Sour Spicy Karela (Bitter Melon )

April 20 2021 Manjula's kitchen 

Sweet and Sour Spicy Karela (Bitter Melon ) (adsbygoogle = window.adsbygoogle || []).push({}); Print Sweet and Sour Spicy Karela, Bitter Melon .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } Karela, also known as bitter melon. Sweet and Sour Karela has a very unique taste. This dish is a combination of all the flavor in one, it is spicy, sweet, sour, and bitterness of the Karela. That is what make this recipe very unique. Karela, (Bitter melon) also is a healthy vegetable with many health benefits. This was one of my favorite side dish specially for school lunch box, Karela rolled up with left over Puri or Paratha from previous day, tasted delicious. We also enjoyed this sweet and sour karela as a side dish with Toor Dal and Rice. This is multi flavor healthy side dish this can also be serve as a condiment. Enjoy! This recipe will serve 4 Course Chutney Cuisine Indian Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes Servings 4 people EquipmentCalphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware Stainless Steel Precision Pierced Colander Strainer Calphalon Nylon All Purpose Turner Ingredients4 cup sliced bitter melon karela 1 1/­­2 tsp salt divided 1/­­2 tsp turmeric haldi 3 Tbsp oil 1 tsp cumin seeds jeere 2 1/­­2 Tbsp coriander powder dhania 1 Tbsp fennel seed powder saunf 1 tsp red chili powder lal mirch 1 1/­­2 Tbsp mango powder amchoor 2 Tbsp sugar 1/­­2 cup water InstructionsRemove the top and bottom caps from karela. Slice them long ways and remove the seeds, save half the seeds, and discard other half. Slice them in thick pieces, I like to slice them in diagonal. Cook the karela with 2 cups of water, with 1/­­2 teaspoon of salt and 1/­­2 teaspoon of turmeric over medium high heat. Cook for about 8 minutes until karela is soft and tender but not mushy. Drain the water and wash the boil karela 2-3 times changing water and squeeze the karela. In a frying pan heat the oil over medium high heat. Oil should be moderately hot add cumin seeds as cumin seeds crack add karela and sprinkle remaining 1 teaspoon of salt. Stir fry for about 4 minutes over medium heat. Add all the spices, coriander, fennel powder, red chili powder and mango powder stir for one minute. Add 1/­­2 cup of water mix and cover the pan and let it cook over low medium heat for about 4 minutes. Add sugar and stir for about a minute sugar will be lightly caramelize. Notesboiling the bitter melon with salt and turmeric help taking out some bitterness from Karela (bitter melon). Also washing karela changing water also help taking out some more bitterness. Still karela will be bitter. Sweet and Sour Karela can be refrigerated for two weeks. Enjoy sweet and Sour Karela, with Paratha, Puri, Toor Dal, Rice, Sooji Ka Halwa The post Sweet and Sour Spicy Karela (Bitter Melon ) appeared first on Manjula'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.

Roasted Cauliflower Pasta with Raisins, Capers, and Chard

February 3 2021 Golubka Kitchen 

Roasted Cauliflower Pasta with Raisins, Capers, and Chard Chard is one of our favorite greens. It’s stunningly beautiful and abundant at our farmers market even in the winter. It’s also delicious and edible in its entirety, both stems and greens, which is always a treat. We have simple, garlic sautéed chard as a side dish pretty often, and lately we’ve been adding raisins and capers to it, for bigger flavor. One night recently, without a real plan in mind, I roasted a head of cauliflower and added it to pasta, along with the raisin and caper chard. We loved the interaction of the caramelized cauliflower with the sweetness of the raisins and saltiness of the capers, as well as the slightly bitter, garlicky chard. My favorite dishes often come out of off the cuff cooking like that, this pasta being no exception. Hope you’ll give it a go! Roasted Cauliflower Pasta with Raisins, Capers, and Chard   Print Serves: 4 Ingredients 1 large head cauliflower, cut into bite-sized florets olive oil sea salt freshly ground black pepper 1 large bunch chard, stemmed, stems thinly sliced, leaves torn 4 garlic cloves, sliced ⅓ cup raisins (golden or regular) 2 tablespoons capers, roughly chopped 10-12 oz pasta of choice Instructions Preheat the oven to 400° F (200° C). Prepare a large, parchment-lined baking sheet. Put the cauliflower on the baking sheet, drizzle with olive oil, sprinkle with salt and pepper to taste, and stir to coat. Roast the cauliflower for 40 minutes, stirring halfway, until very soft and caramelized in parts. Heat a large skillet over medium heat and add enough olive oil to generously coat the bottom. Add the chard stems to the skillet, along with a pinch of salt, saute for 5 minutes, until the stems are just beginning to soften. Add the garlic, raisins, and capers, saute for another 5 minutes, or until the chard stems and garlic are soft and the raisins are plump. Add the chard leaves to the pan, along with another pinch of salt, and cook until wilted and soft, another 3-5 minutes. Add the roasted cauliflower to the pan, mix well with the rest of the ingredients. Meanwhile, cook the pasta in very well salted water until al dente, following the package instructions. Reserve about 1 cup of the starchy pasta water. Add the cooked pasta to the pan with the cauliflower and chard, along with a splash of the pasta water. Gently mix to coat, letting the pasta take on the flavors in the pan for about 1 more minute. Add another splash of the pasta water if needed. Serve the pasta right away, drizzled with more olive oil. Notes Though regular raisins are pictured here, golden raisins would be delicious in this pasta. 3.5.3226 The post Roasted Cauliflower Pasta with Raisins, Capers, and Chard appeared first on Golubka Kitchen.

Palak Kadhi (Spinach Ki Kadhi)

January 21 2021 Manjula's kitchen 

Palak Kadhi (Spinach Ki Kadhi) (adsbygoogle = window.adsbygoogle || []).push({}); Print Palak Kadhi, Spinach Ki Kadhi .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } Palak Kadhi is a tasty side dish. It is spinach cooked with yogurt and besan (gram flour) and mildly spiced. I think Kadhi is one of the most enjoyed dishes all over India. Kadhi is made in so many ways in different parts of the country. One main ingredient remains the same: besan. At my house, kadhi was made thick and with dumplings. In Gujarat, Kadhi is made very watery and taste like sweet and sour soup. I enjoy the dishes which are made using besan. Palak Kadhi has become a comfort side dish for us. It is easy to make and can be served with any meal. This recipe will serve 2. Course Side Dish Cuisine Indian Prep Time 5 minutes Cook Time 30 minutes Total Time 35 minutes Servings 2 people Ingredients2 Tbsp besan gram flour 1/­­2 cup yogurt curd or dahi 1 cup spinach leaves finely chopped, palak 2 Tbsp oil 1 whole red chilies sabut lal mirch 1/­­2 tsp cumin seeds jeera 1/­­4 tsp fenugreek seeds mathi dana 1/­­8 tsp asafetida hing 1/­­4 tsp turmeric haldi 1/­­4 tsp red chili powder lal mirch 1/­­2 tsp salt namak InstructionsMix besan, turmeric with yogurt until smooth, this should be lump free. Add 2 cups of water slowly and mix well. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add cumin seeds and asafetida. When the cumin seeds crack, turn off the heat and add fenugreek seeds, and whole red chili. Stir for a few seconds, add red chili powder. Add spinach and stir for a minute. Add the yogurt mixture and turn the heat to medium. Keep stirring until the kadhi comes to a boil. Add salt. Turn the heat to medium low. Let the kadhi cook for about 20-35 minutes, stir occasionally. If needed to adjust thickness, add more water. Kadhi should be a pourable consistency. NotesIf you like Kadhi, you will enjoy other versions of Kadhi also: - Kadhi Pakoras - Sindhi Kadhi - Gatte Ki Kadhi - Kachori with Kadhi The post Palak Kadhi (Spinach Ki Kadhi) 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.

Glutenfree Lemon Blueberry Waffles

July 25 2021 Vegan Richa 

Glutenfree Lemon Blueberry WafflesThese easy vegan gluten-free Lemon Blueberry Waffles are crispy on the outside, light and fluffy on the inside and perfect for brunch or breakfast! Super simple to make in one bowl. Lemons and Blueberries – the best combination ever and especially in waffles! These gluten-free lemon blueberry waffles are my latest obsession. The lemon zest adds a nice lemony, refreshing, mouth-watering flavor, while the fresh blueberries add little fruity bursts of sweetness. Kids and adults alike will love these vegan waffles! And yes, you can FREEZE these gluten-free waffles so you will have them ready every time youre craving them! I used a mix of almond flour, oat flour and potato starch and find this yields at waffles just how we love them: cripsy on the outside and light and fluffy on the inside. MORE VEGAN BREAKFAST OPTIONS - Vegan One Bowl Waffles  - Carrot Cake Pancakes - Cinnamon Streusel Pancakes - Samoa Cookie Pancakes - Tiramisu Pancakes - Pizza waffles - Chickpea flour veggie waffles  Continue reading: Glutenfree Lemon Blueberry WafflesThe post Glutenfree Lemon Blueberry Waffles appeared first on Vegan Richa.

Easy Summer Pasta Salad with Grilled Vegetables

July 6 2021 Vegan Richa 

Easy Summer Pasta Salad with Grilled VegetablesThis Easy Summer Pasta Salad with Grilled Vegetables will be your new go-to for all potlucks and picnics! Perfectly cooked pasta, juicy tomatoes, smoky-sweet grilled veggies, and protein-rich chickpeas all tossed in a quick Italian dressing!  The perfect make-ahead bbq side dish or weeknight dinner. Want to know what I’ve had for lunch for the last 3 days? Pasta Salad – and not just any old one, but the best I’ve had in a long time! I present you a super easy summer pasta salad with farfalle pasta, juicy fresh tomatoes, grilled veggies, chickpeas, fresh herbs, and a quick homemade Italian dressing. It takes your tastebuds straight to Italy. One of the best things about pasta salad is that you can make it ahead of time and refrigerate it. Then when you get home after a day out and about your dinner is all ready!  But you can also take it with you wherever you go. This vegan Pasta Salad is amazing for potlucks and picnics but you do not need to wait to be invited to a get-together to get some summer pasta salad magic in your life. More BBQ Sides and salads: - South Western Pasta Salad  - Crunchy Salad with Firecracker Chickpeas and Peanut sauce. - Potato Cauliflower Chickpea Salad with Vegan Sour Cream - Mung Bean Sprouts, Seared Carrot Salad with Spicy Chile Lime dressing Continue reading: Easy Summer Pasta Salad with Grilled VegetablesThe post Easy Summer Pasta Salad with Grilled Vegetables appeared first on Vegan Richa.

Bbq Cauliflower Wings

June 23 2021 Vegan Richa 

Bbq Cauliflower WingsMy Vegan Beer Battered BBQ Cauliflower Wings are perfect for game day but also make for an incredible shared appetizer, side dish or even a fun dinner party menu item. Get ready for the perfect vegan game day snack! BBQ Cauliflower Wings – saucy, crispy,  and crunchy on the outside, with the perfect juicy and soft interior. Trust me, you wont be able to stop eating these Baked Cauliflower Wings! Cauliflower is one of my secret weapons when it comes to making snacks, appetizers, and game day food! There are endless ways to turn it into something addictive and I love how the florets take on a meat-like quality when you prepare them in certain ways. Ive prepared cauliflower in every way imaginable but battered in a beer batter and baked until crisp and golden, then covered in a finger-licking-good spicy bbq sauce might be one of my most favorite ways. Who can say no to a big platter of gloriously golden crunchy cauliflower bites drenched in hot bbq sauce? Not me Our BBQ Baked Cauliflower Wings are first coated in a spiced gluten-free beer batter made from rice flour and tapioca starch then baked, coated in spicy bbq sauce and baked again! And there you have it – one of the most delicious vegan appetizers or party snacks Ive ever tasted! Guys, I know you will love these Cauliflower Wings! No need to fry them – they crisp up nicely in the oven! The ingredients couldnt be easier and the spice level can be adapted to your taste. MORE CAULIFLOWER RECIPES - Kung Pao Cauliflower - Taco Spice roasted Cauliflower - Spicy Pepper Cauliflower Bites - Sticky Sesame Cauliflower  - Aloo Gobi - Baked - Nashville Cauliflower Bites Continue reading: Bbq Cauliflower WingsThe post Bbq Cauliflower Wings appeared first on Vegan Richa.

Vegan Mashed Potatoes

May 19 2021 VegKitchen 

You only need 5 ingredients to make this creamy Vegan Mashed Potatoes recipe. Serve these mashed potatoes up for dinner or at your next holiday feast! This simple mashed potatoes recipe makes the ultimate comfort food--creamy, buttery, potato-y goodness. And these potatoes make a great side dish for all of your favorite meals! I love... Read More The post Vegan Mashed Potatoes appeared first on VegKitchen.

Vegan Potato Salad

May 12 2021 Oh My Veggies 

This Vegan Potato Salad is creamy and loaded with tender potatoes, onion, carrots, and celery in each bite. Whip up a batch for dinner or a summer side dish that will win over any crowd.  If you are a fan of potato salad, this recipe will win you over. Grab a fork and dive in...Read More

Gluten-free Vegan Quinoa Bread Rolls

April 21 2021 VegKitchen 

These gluten-free vegan quinoa bread rolls make a great snack, or side dish for a hearty bowl of soup. Savory, on the crumblier side, and full of flavor, they practically melt in your mouth. Oil-free and easy to make.  If youre like me and prefer homely, freshly-baked and tailored to your preferences bread creations, these... Read More The post Gluten-free Vegan Quinoa Bread Rolls appeared first on VegKitchen.

soya chaap masala gravy recipe | soya chaap curry | soya chaap sabji

April 15 2021 hebbar's kitchen 

soya chaap masala gravy recipe | soya chaap curry | soya chaap sabjisoya chaap maasala gravy recipe | soya chaap curry | soya chaap sabji with step by step photo and video recipe. north indian curry or particularly the punjabi curries are known for their creamy, spicy gravy curries. these are generally limited to mixed vegetable, paneer, mushroom or a combination of these to make an ideal side dish for indian flatbread. however, there are other alternatives in vegetarian and soya chaap maasala gravy recipe is one such option with meat-like taste and texture. The post soya chaap masala gravy recipe | soya chaap curry | soya chaap sabji appeared first on Hebbar's Kitchen.

hotel style chutney recipe | coconut chutney hotel style | hotel style red chutney for dosa & idli

February 10 2021 hebbar's kitchen 

hotel style chutney recipe | coconut chutney hotel style | hotel style red chutney for dosa & idlihotel style chutney recipe | coconut chutney hotel style | hotel style red chutney for dosa & idli with step by step photo and video recipe. chutney or spicy side dish recipes are a must for most of the south indian breakfast recipes. but to these condiments, there are myriad ways to make it which differs with a set of ingredients, spices and the way it is made. but it can also differ with the consistency as well and hotel style chutney both coconut and red chutney is one such variation. The post hotel style chutney recipe | coconut chutney hotel style | hotel style red chutney for dosa & idli appeared first on Hebbar's Kitchen.

Paneer Tomato Curry

January 29 2021 Manjula's kitchen 

Paneer Tomato Curry (adsbygoogle = window.adsbygoogle || []).push({}); Print Paneer Tomato Curry .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } Paneer tomato curry is a delicious and sophisticated side dish. My husband, who enjoys paneer dishes in every form, asked me to make a paneer dish, which is different than what I have made before. It should not be creamy. So, I decided not to add cream or nuts. Also, as per Alexs request, I did not add spinach. After trying to make a new recipe, I landed on Paneer Tomato Curry. Alex really enjoyed this. I knew this was a hit with him because he cleaned up the entire plate. You all know he is my videographer, so this was the next recipe he wanted me to make.I have done many paneer recipes. They all are starting to look the same. In this recipe the paneer is first grilled and then simmered in tomatoes. This is an amazingly simple and quick recipe and is very satisfying. Hope you give this recipe a try and enjoy! Recipe will serve 4. Course Side Dish Cuisine Indian Prep Time 10 minutes Cook Time 15 minutes Servings 4 people Ingredients3 cups tomatoes cut into large pieces, I used 4medium tomatoes. 6 oz paneer cut into about 1/­­4 inch thick and 1-1/­­2 inch long 1/­­4 bell pepper cut into thin slices. 2 Tbsp oil divided. 1 tsp cumin seeds jeera 1/­­8 tsp asafetida hing 2 Tbsp thinly sliced ginger 2 tsp coriander powder 1/­­4 tsp turmeric haldi 1/­­2 tsp red chili powder 1 tsp sugar 1 tsp salt 1/­­2 tsp garam masala InstructionsHeat one tablespoon oil over low medium heat in a flat saucepan, spread the paneer pieces and grill them for one side till they are golden brown. Take them out from the pan and set aside. In the same pan add the remaining oil. Wait until oil is moderately hot add cumin seeds as the cumin seeds crack add asafetida and sliced ginger, stir fry them for about 30 seconds. Add bell pepper and stir fry them for about half a minute add coriander powder, turmeric and red chili powder and stir. Next add tomatoes, salt, and sugar, cook them stirring for about 2-3 minutes tomatoes should be just tender add paneer and cook for about 5 minutes stirring occasionally. Paneer should be covered with spices and tomatoes should be still not mushy, you should be able to see tomato pieces. Turn of the heat sprinkle the garam masala and stir. Paneer with Tomato is delicious and super simple this goes well with plain rice, roti, paratha, puri or naan. NotesPaneer with Tomato is delicious and super simple this goes well with plain rice, roti, paratha, puri or naan. The post Paneer Tomato Curry appeared first on Manjula's Kitchen.

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.

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.


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