snack - vegetarian recipes

Try it! You will enjoy it!

Mojito Moctail (Non-Alcoholic Drink)

Moong dal pitha recipe | mug daler bhaja pithe | bengali muger puli

Vegan Carrot Cake Bites Recipe

Chickpea and Sweet Potato Burger










snack vegetarian recipes

Vegan Peanut Butter Oatmeal Chocolate Chip Cookies

before yesterday Vegan Richa 

Vegan Peanut Butter Oatmeal Chocolate Chip CookiesThese Vegan Peanut Butter Oatmeal Chocolate Chip Cookies are melt in your mouth, delicious and hearty cookies. They need 1 Bowl, just 8 Ingredients and are ready within 30 Minutes. Easily made Gluten-free. Vegan Soyfree Recipe. Jump to Recipe There’s something about Peanut butter, chocolate chips and oats in a cookie. Its nutty, hearty with the oats and chocolate because well chocolate. These cookies are a cross between my almond butter oatmeal cookies and sunbutter chocolate chip oatmeal cookies. These need just 1 Bowl and 8 Ingredients! No vegan butter or oil, no refined sugar, no whipping or electric mixer needed! Add spices of choice for variation, add some toasted nuts and seeds to make these into Breakfast Or Snack Cookies. These Cookies have no added refined sugar (if you use sugar free chocolate or dried fruit like raisins, currants, blueberries or cranberries) and No added oil (depends on your nut butter). Before it gets too hot to bake, lets make these super Easy and Super Delicious Peanut Butter Chocolate Chip Oatmeal Cookies!   For a nutfree version try my sunbutter Oatmeal cookies. These cookies can easily be made without gluten, use certified gf oats and a gf blend. Continue reading: Vegan Peanut Butter Oatmeal Chocolate Chip CookiesThe post Vegan Peanut Butter Oatmeal Chocolate Chip Cookies appeared first on Vegan Richa.

Gur Para (Punjabi Sweet Snack)

March 17 2019 Manjula's kitchen 

Gur Para (Punjabi Sweet Snack) (adsbygoogle = window.adsbygoogle || []).push({}); Gur Para, Punjabi Sweet Snack Gur Para is a traditional Punjabi treat. This is made in preparation for festivals such as Holi, Makarshakrantri, and Diwali. Gur Para makes for a great homemade gift because of its long shelf life. It can be stored for up to 2 months in an airtight container. This is a super simple recipe that only requires a few ingredients.   For Dough - 1 cup all-purpose flour (plain flour, maida) - 2 Tbsp sooji fine (samolina) - 2 Tbsp oil - 1/­­3 cup water, use as needed For Syrup - 3/­­4 cup gur (jaggery) - 1 tsp oil - 1/­­4 cup water Making Para -  Mix flour, sooji, and oil, and mix it well to get consistency of breadcrumb.  Add water as needed to make firm but smooth dough. Cover with damp cloth and set aside at least for ten minutes. - Knead the dough for another minute and divide in two equal parts. - Take each part of the dough and make a flat ball shape. Roll them into 8-inch circles and thickness of salted crackers. - Cut each of the rolled dough into about half inch wide and 2 inch long pieces. Note: you can cut them in your desire shape. - Heat the oil in a frying pan on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little piece of dough in the oil. The dough should make the oil sizzle and come up slowly. - Fry the paras until both sides are light golden-brown. Let them cool off to room temperature before coating them. Making Sugar Syrup -  Put the water and gur in a frying-pan and bring to a boil on medium heat. Keep stirring till gur is dissolve, syrup should be about 1 thread, to check the right consistency of syrup drop the syrup in cold water and you should be able to roll into ball. Close the heat. - Put all the paras to the syrup and mix it well, making sure all the paras are coated with syrup. Keep stirring every few minutes and keep separating them. After they are just warm, take them out on a greased plate, making sure that paras are not clumped together. - Allow them to cool. Gur paras can be stored for several weeks in airtight container. Notes: If Syrup consistency is not right paras will be sticky, if paras are little sticky let them dry for longer. You will also like to see these recipes they are good for gifting and easy to make Moong dal Ladoo, Apple Coconut Burfi, Besan Save   The post Gur Para (Punjabi Sweet Snack) appeared first on Manjula's Kitchen.

paneer momos recipe | paneer momo | veg paneer momos

March 15 2019 hebbar's kitchen 

paneer momos recipe | paneer momo | veg paneer momospaneer momos recipe | paneer momo | veg paneer momos | paneer ke momos with step by step photo and video recipe. momos are the traditional delicacy snack from the nepali cuisine. generally it is made with finely chopped freshly harvested vegetables with an option of minced meat. but then there is an indian version of momos made with grated paneer and veggies knwon as paneer momos or cheese momos recipe. The post paneer momos recipe | paneer momo | veg paneer momos appeared first on Hebbar's Kitchen.

dudhi na muthiya recipe | doodhi muthiya | how to make lauki muthiya

March 13 2019 hebbar's kitchen 

dudhi na muthiya recipe | doodhi muthiya | how to make lauki muthiyadudhi na muthiya recipe | doodhi muthiya | how to make lauki muthiya with step by step photo and video recipe. gujarati cuisine is known for its wide range of snacks made with myriad ingredients. generally the perception of gujarati snacks is that most of them are derived from chickpea or besan flour. but then there are other snacks made with veggies like dudhi na muthiya or bottle gourd muthiya served as evening snack. The post dudhi na muthiya recipe | doodhi muthiya | how to make lauki muthiya appeared first on Hebbar's Kitchen.

Greek Yogurt Banana Muffins

March 11 2019 Meatless Monday 

Mashed bananas and Greek yogurt replace butter in this healthier muffins that are equally appropriate for breakfast, snack or dessert. Cinnamon and brown sugar give these muffins a dark, moist sweetness. This recipe comes to us from Heather of Mmm is for Mommy. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 12 - 3 ripe bananas, mashed - 2 eggs - 1/­­2 cup canola oil - 1/­­2 cup fat free plain Greek yogurt - 1/­­2 cup brown sugar, lightly packed - 2 teaspoons pure vanilla extract - 1 cup whole wheat flour - 1/­­2 cup white cake or pastry flour - 1 teaspoon baking soda - 1/­­2 teaspoon salt - 1/­­2 teaspoon cinnamon Preheat the oven to 350 degrees. Prepare a muffin tin with muffin liners or nonstick cooking spray. Place the bananas in a large mixing bowl and mash them well with a fork. Beat the eggs, oil, yogurt, brown sugar and vanilla into the mashed bananas. Add the whole wheat flour, cake or pastry flour, baking soda, salt and cinnamon to the banana mixture and beat until just blended and the flours are incorporated. Spoon the batter in even portions into the 12 lined muffin cups. Bake for 20-25 minutes, or until the muffins are golden and cooked through. The post Greek Yogurt Banana Muffins appeared first on Meatless Monday.

bread roll recipe | stuffed bread roll | bread potato rolls

March 8 2019 hebbar's kitchen 

bread roll recipe | stuffed bread roll | bread potato rollsbread roll recipe | stuffed bread roll | bread potato rolls with step by step photo and video recipe. bread snacks has become an integral part of many indian households. there are many snacks which can be made with left over bread slices and also mimic other snacks with these bread slices. one such popular street food snack is the bread roll recipe made with spiced and mashed potatoes and paneer stuffing. The post bread roll recipe | stuffed bread roll | bread potato rolls appeared first on Hebbar's Kitchen.

Vegan Gluten free Vanilla Cake with Chocolate Frosting

March 6 2019 Vegan Richa 

Vegan Gluten free Vanilla Cake with Chocolate FrostingVegan Gluten free Vanilla Cake with Chocolate Frosting. Soft and delicious vanilla cakes sweetened with dates. 1 Bowl Cake. No Egg, No gums Gluten free Vegan Recipe. Can be refined sugar free. Jump to Recipe I have had Gluten-free vanilla cake in my to do list for a long while. Gluten-free baking is tricky and gluten free vegan baking is even more. But finally We have a soft amazing Vanilla Cake! The cake uses almond, oat and rice flours and uses mainly dates for sweetening. The cakes can be made refined sugar free easily. Make the 2 cakes and frost separately or layer for a great gluten free birthday cake. Use a vegan butter cream frosting and sprinkles. or this chocolate frosting and add sprinkles or shaved chocolate. You can also bake the batter into one 8 by 8 inch brownie pan and add the frosting of choice.  This Gluten free Vanilla Cake is eggless, dairyfree, gum-free, Needs 1 Bowl, and is Soft, Delicious, and freat for snacking or using for layer cakes. For regular flour vanilla cake, use this cake to bake into 1 or 2 pans. If you make this cake, do let me know how it turned out!Continue reading: Vegan Gluten free Vanilla Cake with Chocolate FrostingThe post Vegan Gluten free Vanilla Cake with Chocolate Frosting appeared first on Vegan Richa.

How to Save The Chutney

February 28 2019 Manjula's kitchen 

How to Save The Chutney Chutney are a big part of the condiments that I serve and I always like to keep them handy since they have long shelf life. These chutneys are used as an extra source of flavor with many appetizers, snacks, and chaat (whether it be sweet, sour,spicy, etc.). They are great to have readily available, because it makes life so easy when preparing a large menu, especially when you are in mood to have something spicy or when you make a sudden plan to entertain family or friend for afternoon tea. You can easily take any kind of dry snacks that you have on hand, even boiled potatoes, chickpeas, or crackers and turn them into a mouth-watering treat. These two chutneys, in my opinion, are a staple to every household preparing Indian food. I have their recipes on my website. Tamarind Chutney This chutney can be refrigerated for months. I like to make it thick in texture so that I can adjust the thickness of the chutney depending on what I am using it for. This exotic, sweet and sour chutney and can be called the ketchup of the east! This is delicious as a dipping sauce for French fries, as a spread over crackers, or even as a zesty addition to a rice dish. You really can never go wrong with it. Cilantro Chutney I prefer to prepare this in a large quantity in advance and freeze it in ice cube trays. You can store the frozen cubes in a zip-lock plastic bag. When you ready to serve, defrost as many cubes of chutney as needed. And after so many years, I have finally learned how to keep the vibrant green color of chutney. When blending the chutney, use crushed ice to blend instead of room temperature water; I was amazed by the difference it makes. Keep looking out for my blogs because I will continue sharing the tips I have learned over the years. It might just solve the one problem you could not figure out. The post How to Save The Chutney appeared first on Manjula's Kitchen.

samosa recipe | how to make samosa | aloo samosa

February 22 2019 hebbar's kitchen 

samosa recipe | how to make samosa | aloo samosasamosa recipe | samosa banane ki vidhi | samosa banane ka tarika | aloo samosa with step by step photo and video recipe. there are myriad deep fried snack recipes across indian cuisine, but samosa is an undisputed king of it. there are different types or extension recipe to the traditional potato stuffed samosa. but this recipe post sticks back to the traditional punjabi aloo stuffed deep fried samosa recipe. The post samosa recipe | how to make samosa | aloo samosa appeared first on Hebbar's Kitchen.

Glazed Tempeh Steaks with Rosemary Mushroom Gravy

February 6 2019 Golubka Kitchen 

Glazed Tempeh Steaks with Rosemary Mushroom Gravy Hi friends! Checking in really quickly with a favorite dinner as of late. I think tempeh is one of those things that people either love or hate, but there’s a few ways of cooking it that I’m pretty sure would make anyone like it. ‘Glazing’ it is one of those. It’s a decadent method that leaves you with irresistibly golden tempeh ‘steaks’ with crispy edges. Today we’ve got a cozy rosemary, mushroom and white bean gravy to top it with. I thought I’d also share something that’s been helping me stay on track with eating the foods that make me feel good after an indulgent December and January. I noticed myself falling into some not-so-great eating patterns ever since the holidays. Things like treats after dinner almost every night, or buying salty processed snacks more often than I like (have you tried Hippeas?!). None of them are a big deal, but it’s things that don’t contribute to me feeling 100%. So I’ve been aiming to gently steer my focus towards the food that gives me the most energy: whole plant foods. I like the idea of Dr. Michael Greger’s daily dozen checklist, which is his proposed list of the most nourishing plant foods to try to fit into your daily routine. It goes as follows: beans, berries, other fruit, cruciferous vegetables, greens, other vegetables, flax seeds, nuts and seeds, herbs and spices, whole grains, beverages (water), along with the suggested number of servings. So, I’ve been aiming to check off most of the items with my meals every day. At first it becomes a fun game, and then turns more and more into a habit. Of course, it’s not realistic to expect yourself to eat that way every single day, and some days I don’t even eat half of the things listed, but it’s also easier than you might think to get these things in. These tempeh steaks, for example, check off 4 of the items! I make sure to use this tool as a gentle reminder, definitely not as a way to control my eating or stress myself out in any way. There’s a daily dozen app that lets you check off the items, which I used at first, but now I just think about the checklist when buying groceries for the day/­­week, and it helps so much with building out nourishing meals. Just wanted to share this, in case anyone else finds it helpful. Have a great rest of your week! Glazed Tempeh Steaks with Rosemary Mushroom Gravy   Print Serves: 4 medium portions or 2 large Ingredients for the tempeh steaks 8 oz tempeh (we used 3-grain tempeh) 1 teaspoon sesame oil 1½ tablespoons tamari or coconut aminos 1 tablespoon brown rice vinegar or mirin 1 teaspoon maple syrup 1 tablespoon avocado oil or olive oil for oiling the pan for the rosemary mushroom gravy avocado or olive oil 1 yellow onion - diced sea salt 1 lb crimini mushrooms - sliced 2 cloves of garlic - minced 2 tablespoons balsamic vinegar 2 cups or 1 can of cooked white beans (any variety) 1 tablespoon white miso 1 teaspoon Dijon mustard splash of Sriracha/­­chili sauce or a pinch of red pepper flakes 1 tablespoon chopped rosemary freshly ground black pepper ¼ cup white bean broth (if cooking white beans from scratch), veggie broth or water parsley, cilantro, or other herbs - for serving Instructions to make the tempeh steaks Slice the tempeh in half crosswise and then slice each half in half lengthwise, so that you end up with 4 thin, square or slightly rectangular pieces. In a shallow dish, whisk together the sesame oil, tamari/­­coconut aminos, vinegar, maple syrup, and oil. Place the tempeh pieces into the shallow dish with the marinade and let it marinate while you make the gravy. To cook the steaks, heat oil in a large pan over medium heat. Remove the tempeh from the shallow dish, leaving the marinade in the dish. Place the tempeh in the pan and cook for 2-3 minutes on each side, until golden. Pour the remaining marinade over the tempeh, letting it bubble up and create a glaze over the tempeh. Serve right away with the mushroom rosemary gravy. to make the rosemary mushroom gravy Heat some oil in a large pan over medium heat. Add the onion and a pinch of salt and cook for about 7 minutes, until translucent. Add the mushrooms, stir once, and then let them sit without stirring for a minute or two. Cook for another 7 minutes, or until all the liquid, released by the mushrooms evaporates. Add the garlic and stir for about 30 seconds, until fragrant. Add the balsamic and cook for another few minutes, until the vinegary flavor of the balsamic cooks off. Add about a ¼ of the amount of the mushrooms to an upright blender. Add half of the white beans, miso, mustard, chili sauce/­­red pepper flakes, rosemary, black pepper, more sea salt, and broth/­­water. Blend until smooth, adding more broth if needed. Taste for salt and adjust if needed. Add the blended gravy back to the pan with the mushrooms, along with the remaining white beans. Heat everything through, adding more broth if necessary to achieve a gravy-like consistency. Serve the gravy over the tempeh steaks, garnished with herbs. Enjoy! 3.5.3226 You might also like... Grain-Free Tomato Tart with Cauliflower Ricotta Barley Tomato Salad Braised Leeks with Cauliflower White Bean Mash Pasta e Ceci - The Coziest Pasta and Chickpea Soup from Abruzzo .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Glazed Tempeh Steaks with Rosemary Mushroom Gravy appeared first on Golubka Kitchen.

Jalape?o Cheddar Crackers

February 1 2019 Oh My Veggies 

With the Super Bowl right around the corner, I feel like I should post something snacky. I’d probably be a bad food blogger if I didn’t, right? But I have to confess, I won’t be watching the Super Bowl this weekend. Football is the worst, you guys. The worst! There are some sports that I kind of understand. Like soccer. Kick the ball into the net. Easy! But with football, there’s just too much going on. There’s running and numbers on the field and a weird shaped ball. Confusing! When we had to play flag football in gym class, the teacher never even bothered to explain how to play because I guess, like breathing and sleeping, everyone just innately knows. So I’d just run in whichever direction seemed appropriate and when it looked like someone wanted to throw the ball to me, I’d shake my head, wave my arms, and mouth the word “NOOOOOOO!!!!” And if I did, for some reason, end up with the ball, usually I’d throw it to whomever was closest to me, whether they were on my team or not. Because I did not want the ball. And then everyone would yell at me. Oh, they […]

Vegan Sweet Potato Bread 1 Bowl

January 27 2019 Vegan Richa 

Vegan Sweet Potato Bread 1 BowlVegan Sweet Potato Bread with Cranberries or other berries of choice. Easy 1 Bowl Loaf with winter spices. Use pumpkin for variation. Nutfree Soyfree Recipe  Jump to Recipe This Sweet Potato Cranberry Bread makes for a hearty snack or breakfast. It is full of winter spice, moist and delicious just like my Pumpkin loaf. It needs just 1 Bowl. Add berries of choice or add some chopped dates or some chocolate chips. the batter can be easily baked into muffins. Freeze to have a slice available whenever needed!  Add a streusel or icing for a cake! Use pumpkin or butternut puree for variation. Lets make some!Continue reading: Vegan Sweet Potato Bread 1 BowlThe post Vegan Sweet Potato Bread 1 Bowl appeared first on Vegan Richa.

aloo lachha namkeen | aloo lacha chivda | potato lachha | potato sticks

January 24 2019 hebbar's kitchen 

aloo lachha namkeen | aloo lacha chivda | potato lachha | potato sticksaloo lachha namkeen | aloo lacha chivda | potato lachha | potato sticks with step by step photo and video recipe. namkeen snacks or chivda snacks are integral part of indian households. there are myriad types of these snacks made from various kind of ingredients and combination of it. one such hugely popular lip-smacking snack recipe is aloo lachha namkeen made with grated potatoes. The post aloo lachha namkeen | aloo lacha chivda | potato lachha | potato sticks appeared first on Hebbar's Kitchen.

pathrode recipe | how to make patrode | pathrode konkani recipe

January 14 2019 hebbar's kitchen 

pathrode recipe | how to make patrode | pathrode konkani recipepathrode recipe | how to make patrode | pathrode konkani recipe with step by step photo and video recipe. the coastal place of udupi and mangalore are known for its satvik based cuisine. is is widely popular for its breakfast, deep fried snacks or the colourful banana leaf based meal. but the pathrode recipe recipe is traditional snack recipe made with a tropical plant known as colocasia or also known as kesu yele. The post pathrode recipe | how to make patrode | pathrode konkani recipe appeared first on Hebbar's Kitchen.

chura matar recipe | chura matar banane ki vidhi

March 12 2019 hebbar's kitchen 

chura matar recipe | chura matar banane ki vidhichura matar recipe | chura matar banane ki vidhi | banarasi chura matar with step by step photo and video recipe. poha recipes are very common across india and are generally used to make breakfast recipes. but then there are regional variations from it which are purpose based recipes. one such easy and healthy poha recipe is chura matar recipe, aka, banarasi matar poha served as street food snack recipe. The post chura matar recipe | chura matar banane ki vidhi appeared first on Hebbar's Kitchen.

It’s National Kidney Month, Show Your Kidneys Some Love

March 10 2019 Meatless Monday 

It’s National Kidney Month, Show Your Kidneys Some LoveMarch is National Kidney Month and weve partnered with the National Kidney Foundation to urge all Americans to give their kidneys a second thought and a well-deserved checkup. World Kidney Day is on March 14 and the perfect time to give your hardworking kidneys some love. According to the National Kidney Foundation, in the United States, about 30 million adults have chronic kidney disease - and most arent aware of it. 1 in 3 American adults are at risk for chronic kidney disease. Risk factors for kidney disease include diabetes, high blood pressure, heart disease, obesity, and family history. Studies suggest that incorporating meatless options into an overall balanced diet can help promote kidney health. Meatless Monday provides an easy way to make this first step towards a healthier lifestyle by cutting out meat just one day a week, and diversifying diets through meatless choices. Spread the kidney health love and share these social graphics with your friends and family to encourage them to try #MeatlessMonday and get a kidney check-up. National Kidney Foundation (NKF) and National Kidney Month Activities: Free Health Checks: The NKF offers free health checks to those most at risk for kidney disease - anyone with diabetes, high blood pressure or a family history of kidney failure. Locations and information can be found on the calendar on their website .  Are You at Risk Kidney Quiz: Early detection can make a difference in preventing kidney disease so its important to know if youre at risk. Take the online kidney quiz ! Join the Conversation: Post photos or Meatless Monday kidney health infographics on social media platforms using #HeartYourKidneys or #NationalKidneyMonth to help raise awareness.   Invite your friends and family to celebrate National Kidney Month with a delicious Meatless Monday meal. Check out our recipe gallery for inspiration - breakfast, lunch, dinner and snack options available.   Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook, Twitter, Pinterest, or Instagram!   The post It’s National Kidney Month, Show Your Kidneys Some Love appeared first on Meatless Monday.

samosa chaat recipe | how to make samosa matar chaat recipe

March 7 2019 hebbar's kitchen 

samosa chaat recipe | how to make samosa matar chaat recipesamosa chaat recipe | how to make samosa matar chaat recipe with step by step photo and video recipe. chaat recipes are very common across india and are made with different locally available snacks. but then there are couple os chaat recipes which are common across india and has a huge fan base to it. one such popular chaat recipe is samosa chaat which can be made with any left over samosa or perhaps with freshly deep fried ones. The post samosa chaat recipe | how to make samosa matar chaat recipe appeared first on Hebbar's Kitchen.

khichu recipe | papdi no lot | how to make gujarati kichu

March 5 2019 hebbar's kitchen 

khichu recipe | papdi no lot | how to make gujarati kichukhichu recipe | papdi no lot | how to make gujarati kichu with step by step photo and video recipe. generally the street food or snacks recipes are termed as greasy or not an healthy food. most of them are either deep fried with high cholesterol or perhaps having high sodium content in it. but then there is this healthy snack or dish made with rice flour known as khichu recipe or papdi no lot from gujarati cuisine. The post khichu recipe | papdi no lot | how to make gujarati kichu appeared first on Hebbar's Kitchen.

Less Waste: Broccoli Stem ‘Tartare’

February 27 2019 Golubka Kitchen 

Less Waste: Broccoli Stem ‘Tartare’ It seems like a lot of people still see broccoli stems a scraps to be thrown away, but the truth is that broccoli is delicious in its entirety. The stems make up the bulk of the weight for a reason – they are totally edible, incredibly tender inside, and very versatile. To prep them, all you have to do is peel away the tough outer skin, and you’ll be left with a velvety ‘heart,’ which kind of reminds us of an artichoke heart. It can be utilized in so many ways – in fried rice, soups, salads, gratin, latkes, and even apps. This ‘tartare’ is an unexpected little number to serve on a snack platter, but we think that it will pleasantly surprise any guests. It comes together with the help of staple pantry ingredients, and tastes indulgent…but in reality you’re eating a bunch of broccoli. Win-win all around. We came up with the idea for this recipe because broccoli stems get incredibly tender when steamed, and they take on flavor really well, like little sponges. We’ve seen various plant-based ‘tartare’ done before, like carrot tartare and avocado tartare, so we had the idea to try out something similar with broccoli stems. We marinated the stems with classic tartare ingredients like mustard, capers, and red onion (or shallot), and were so pleased with the result. Give broccoli stems a chance! And enjoy :) Broccoli Stem Tartare   Print Serves: 3 cups Ingredients 4 broccoli stems (or 5-6 if theyre particularly thin) ⅛ of 1 red onion - finely chopped 2 teaspoons capers - minced 4 teaspoons mustard (mix of Dijon and grainy or just 1 type) 4 teaspoons apple cider vinegar 2 teaspoons tamari sea salt black pepper red pepper flakes 5 tablespoons olive oil any herbs of choice - for garnish (optional) Instructions Prepare a steamer or steaming basket and boil water for steaming the broccoli stems. Peel the broccoli stems with a vegetable peeler, making sure to peel away all the tough outer skin, until youre left with the tender inner stem. Roughly chop the stems into about ½ thick rounds and place in the steamer basket. Steam for 10 minutes, or until very tender but not mushy. Once ready, chop the broccoli stems into finer pieces. You can chop them finely for a smoother tartare or leave them chunky for one with more bite. Meanwhile, in a large mixing bowl, combine the onion, capers, mustard, apple cider vinegar, tamari, salt, black pepper, and red pepper flakes to taste, and mix. Pour in the olive oil, whisking it in to emulsify. Add the broccoli stems and mix to coat in the dressing. Transfer the tartare to an airtight container and ideally refrigerate for 30 min to an hour before serving, to allow the broccoli stems to marinate, and also for the olive oil to thicken, which will make the tartare easier to spread. Serve with your favorite crackers or toasted bread, garnished with any herbs of choice. 3.5.3226 You might also like... Fruit Leather Puzzle Tofu Saag Paneer, Spring Style Raw Onion Bread Pink Soup with Roasted Onions and Broccoli .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Less Waste: Broccoli Stem ‘Tartare’ appeared first on Golubka Kitchen.

tawa pizza recipe | veg pizza on tawa without yeast | pizza without oven

February 8 2019 hebbar's kitchen 

tawa pizza recipe | veg pizza on tawa without yeast | pizza without oventawa pizza recipe | veg pizza on tawa without yeast | pizza without oven in a step by step photo and video recipe. pizza recipe is a common and popular snack or meal recipe across the globe. in india it does have a huge audience base and usually craves for this dish as a snack or perhaps as a light meal. in addition, most of the indian kitchens may lack the traditional oven and this recipe fills a gap as the pizza is made with a pan on a cooktop. The post tawa pizza recipe | veg pizza on tawa without yeast | pizza without oven appeared first on Hebbar's Kitchen.

galouti kebab recipe | veg galouti kabab recipe | rajma galouti kebab

February 4 2019 hebbar's kitchen 

galouti kebab recipe | veg galouti kabab recipe | rajma galouti kebabgalouti kebab recipe | veg galouti kabab recipe | rajma galouti kebab with step by step photo and video. kebab recipes are not native to the indian cuisine and was influenced by the mughal cuisine. generally the kababs were made with the combination of meat and vegetables and shaped like patties. rajma or kidney beans based kebab also known as galouti kebab is a new addition to the list and can be served as starters or snack. The post galouti kebab recipe | veg galouti kabab recipe | rajma galouti kebab appeared first on Hebbar's Kitchen.

onion rings recipe | crispy onion rings | onion fried rings

January 28 2019 hebbar's kitchen 

onion rings recipe | crispy onion rings | onion fried ringsonion rings recipe | crispy onion rings | onion fried rings with step by step photo and video recipe. indian cuisine deals with many deep fried snacks recipe with besan as its main coating. basically the spice mixed chickpea flour is made as thin/­­thik batter and choice of vegetables are dipped and deep fried to make a snack. but this onion rings are unique and made with corn and plain flour for a crisp result. The post onion rings recipe | crispy onion rings | onion fried rings appeared first on Hebbar's Kitchen.

12 Easy and Fun Vegan Super Bowl Snacks

January 26 2019 VegKitchen 

12 Easy and Fun Vegan Super Bowl Snacks Here are 12 easy and fun vegan snacks for your Super Bowl gathering, starting with Mushroom and Bell Pepper Vegan Quesadillas. These make a great snack served simply with salsa and can also accompany well-seasoned chili.  Here are tasty Fully Loaded Vegan Nachos that can be made with pantry and refrigerator staples in a matter of minutes. Continuing reading 12 Easy and Fun Vegan Super Bowl Snacks on VegKitchen

zunka recipe | jhunka recipe | marathi zunka recipe | dry pitla

January 15 2019 hebbar's kitchen 

zunka recipe | jhunka recipe | marathi zunka recipe | dry pitlazunka recipe | jhunka recipe | marathi zunka recipe | dry pitla with step by step photo and video recipe. western india mainly deals with besan or chickpea flour for most of its curries and snacks. it is perhaps due to the dry demographic condition which makes it ideal to use and produce. one such simple and easy dry variant version made from besan is zunka or jhunka recipe which is also known as dry pitla. The post zunka recipe | jhunka recipe | marathi zunka recipe | dry pitla appeared first on Hebbar's Kitchen.

Crispy Potato Balls (Potato Nuggets)

January 13 2019 Manjula's kitchen 

Crispy Potato Balls (Potato Nuggets) (adsbygoogle = window.adsbygoogle || []).push({}); Crispy Potato Balls, Potato Nuggets These bite-sized appetizers are the perfect snack to serve as a tea time snack or starter at a dinner party. Crispy on the outside and soft on the inside, these potato balls are just what you need to satisfy your taste buds. This recipe is my younger sister Kumkums recipe, and I am so glad to be sharing it today. - 2 cup potatoes (boiled, peeled and finely shredded) - 3 Tbsp corn starch - 1/­­2 tsp salt - 1 tsp ginger (finely shredded) - 1 Tbsp green chili (finely chopped) - 2 tsp oil -  In a bowl mix potato, about 2-1/­­2 tablespoons corn starch, and salt. Oil your palm and knead the potatoes, making into very smooth dough, if needed oil your palm again. Add the ginger and green chili and knead it again to incorporate all the ingredients together. If needed oil your palm again and dust the corn starch over the dough as needed. - Divide the dough into 20 pieces and roll them between your palms, making them into smooth balls. - Heat the oil in a frying pan on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little batter in the oil. The batter should raise to the top but not change color right away. - Drop the potato balls slowly in the oil making sure dont overlap them. - Fry the potato balls until they turn golden brown, turning them occasionally. This should take about 6-8 minutes. - When they are golden brown, take them out with a slotted spoon. Place them on a paper towel to absorb the extra oil. - Crispy Potato balls will be crispy outside and soft inside, that is texture you are looking for this recipe. Serving Suggestion,  Serve with tamarind chutney, recipe is on my website. The post Crispy Potato Balls (Potato Nuggets) appeared first on Manjula's Kitchen.


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