spice - vegetarian recipes

Try it! You will enjoy it!

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spice vegetarian recipes

Plant-Based Summer Meal Plan, Part 2

before yesterday Golubka Kitchen 

Plant-Based Summer Meal Plan, Part 2 Here comes Part 2 of our Plant-Based Summer meal plan, which we created in hopes of helping some of you get more plants into your life on a day-to-day basis. We aimed for efficiency, but also tried to come up with recipes that are inspired and delicious. Part 2 focuses on dinner and dessert only. There are tacos and fajitas, as well as a juicy fruit crisp. To see the breakfast and lunch recipes, as well as the grocery shopping list for the entire meal plan, head to Part 1. If you use this meal plan, we would appreciate your feedback a whole lot. Tell us which parts were useful and where we could improve. These meal plans are a ton of fun to come up with, but they are also a ton of work, so we want to make sure that we are putting our energy into something that’s practical to you. Providing that everything goes well, we’ll come out with the next meal plan in the fall. Until then, we are back to our regular schedule of two recipe posts a week :) Menu (see Part 1 for breakfast and lunch recipes) Breakfast Almond Pulp Lime Ginger Granola Overnight Berry Chia Oats Lunch Loaded Veggie Chickpea Salad Basil Zucchini Chowder Dinner Cauliflower Chickpea Fajitas Zucchini Kimchi Tacos Dessert Peach and Blackberry Crisp *all recipes are vegan and gluten-free and will make enough for a week, for 2-3 people Day by Day Prep List Monday Night: Make the fajitas to have for dinner on Monday, Tuesday, and possibly Wednesday nights. This will be fairly quick, since you already prepped the vegetables and spice blend during prep day. Bake the crumble for dessert on Monday or Tuesday night, it’s quick and you will have enough for dessert for the rest of the week.  - Make the Cauliflower Chickpea Fajitas - Bake the Crisp (+ second batch of almond milk if you didnt make it on prep day) Wednesday/­­Thursday night: Once you’ve finished eating the fajitas, prepare the Kimchi Zucchini Tacos for dinner starting Wednesday or Thursday night and until the end of the week. They are a very quick, weeknight-friendly dish. These tacos would also work well as a lunch, if you need a break from the soup and salad. - Make the Zucchini Kimchi Tacos   Recipes 1. These fajitas make for a very satisfying dinner, and they taste like the real deal, too. They utilize the chickpeas and half of the cauliflower, left over from Part 1, as well as the piquant fajita spice. When wrapped in a tortilla, the spicy onions and peppers, meaty portobello wedges, caramelized cauliflower, and chickpeas make up the perfect pocket of flavor, especially when finished off with all the fixings. Cauliflower Chickpea Fajitas   Print Ingredients 4 tablespoons neutral coconut oil 1 cup cooked chickpeas (from part 1) fajita spice mix - (recipe in part 1) ½ cauliflower - cut into florets (left over from part 1) juice of 2-3 limes - divided 1 large red onion - chopped 1 red, yellow or orange bell pepper - seeded and sliced 1 green bell pepper - seeded and sliced 1 poblano or jalapeno pepper - seeded and sliced 2 portobello mushrooms - sliced tortillas of choice (corn for gf) 1 avocado - sliced, for serving cilantro - for serving vegan sour cream or yogurt - for serving (optional) Instructions Warm 1 tablespoon of coconut oil in a large cast iron pan over medium heat. Add the chickpeas, sprinkle with the fajita spice and sauté until golden. Remove the chickpeas from the pan and set aside. Add another tablespoon of oil to the pan, add the cauliflower florets in a single layer, sprinkle with the fajita spice and cook for about 3 minutes, until the underside is golden. Flip the florets, sprinkle with more of the fajita spice and cook for another 3 minutes or until the other side is golden. Pour the juice of ½-1 lime over florets and cook until it evaporates, stirring. Remove the cauliflower from the pan and set it aside. Add one more tablespoon of the oil to the pan, followed by the onion and all the peppers. Sprinkle with the fajita spice and sauté for about 8 minutes, until the onion the vegetables are soft and golden in places. Pour the juice of 1 lime over the vegetables and stir them around until it evaporates. Push the vegetables to one side of the pan and add another tablespoon of the oil to the emptied space. Add the mushrooms in a single layer, sprinkle with the fajita spice and let them cook for about 3 minutes, until the underside is golden. Flip the mushroom slices, sprinkle with more of the fajita spice and cook for another 3 minutes, or until the other side is golden as well. Pour the juice of ½-1 lime over the mushrooms and stir around until evaporates. Stir the onion-pepper mixture into the mushrooms and turn off the heat. Warm the tortillas, if desired, and keep them wrapped in a kitchen towel. To serve, place a few pieces of the cauliflower in the middle of the tortilla, followed by a small handful of the pepper and mushroom mixture and some chickpeas. Top with avocado slices, cilantro leaves and sour-cream, if using. Repeat with the other tortillas, as you go, and enjoy. 3.5.3226 2. These tacos are incredibly easy to make, but mindblowingly good despite that fact. I make them at least once a week in the summer, for a reliable, no brainer-style dinner. The kimchi basically does all the work for you here, infusing the zucchini and carrots with its powerful flavor, while the creamy avocado and cilantro bring on the perfect finishing touch. Zucchini Kimchi Tacos   Print Ingredients 1 tablespoon neutral coconut oil 1 small to medium carrot - shaved 2-3 small to medium zucchini - spiralized or julienned about 1 cup kimchi, or more to taste ½ cup cooked chickpeas (from part 1, optional) 1 avocado - cubed handful cilantro leaves - for serving tortillas of choice (corn for gluten-free) - for serving Instructions Warm the oil in a large sauté pan. Add the carrot and zucchini and sauté for a couple of minutes, until they are just beginning to soften. Remove the pan from the heat, add the kimchi and chickpeas, if using, and toss to mix. Warm up the tortillas, if desired, and serve the zucchini-kimchi mixture inside the tortillas, topped with the cubed avocado and cilantro. 3.5.3226 3. A fruit crisp is one of the easiest desserts to make, especially in the summer, when so many fruits and berries are at the peak of their flavor. This recipe utilizes the almond pulp, left over from making almond milk, for the crisp topping, leaving no part of the almond behind! Feel free to use any other fruit or berries for this recipe, just make sure to adjust the sweetener if you have a fruit that’s less sweet, like plums. Peach and Blackberry Crisp   Print Ingredients for the filling 1 tablespoon neutral coconut oil 3 ripe peaches - sliced 1 cup blackberries freshly squeezed juice from ½ lemon 2 tablespoons coconut sugar or maple syrup splash of vanilla extract (optional) ½ tablespoon arrowroot powder (optional) for the topping 1 cup almond pulp (left over from making nut milk in part 1) 1 cup rolled oats sea salt ¼ cup chopped almonds, walnuts or other nuts of choice ¼ cup maple syrup ¼ cup coconut oil - soft Instructions Preheat the oven to 375° F (190° C). Oil a medium-sized baking dish or a 9-10-inch cast-iron pan and combine the rest of the filling ingredients in the pan. Toss to mix. Combine all the topping ingredients in a medium bowl and mix thoroughly with your hands. Sprinkle over the filling. Place the pan into the oven and bake for 30 minutes. Cover with parchment paper and bake for 10 more minutes, until the fruit is bubbly and the topping is golden. Enjoy right away with vanilla ice cream, if desired. Store in the refrigerator. 3.5.3226 You might also like... Spaghetti Squash Mung Bean Lasagna Roasted Root Vegetable, Red Rice and Lentil Stew Peach, Honey and Thyme Lemonade Popsicles - Ice Cream Sunday Moroccan Stew and Sunshine Crackers from The First Mess + a Giveaway .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 Plant-Based Summer Meal Plan, Part 2 appeared first on Golubka Kitchen.

methi dal recipe | methi dal fry recipe | how to make dal methi fry

July 19 2017 hebbar's kitchen 

methi dal recipe | methi dal fry recipe | how to make dal methi frymethi dal recipe | methi dal fry recipe | how to make dal methi fry with step by step photo and video recipe. a simple and healthy dal recipe which can be prepared on daily basis for your daily meals. it is typically prepared with just toor dal and fresh methi leaves, but it can be easily extended with combination of moong dal or masoor dal. further methi leaves are bitter in taste by nature, but when cooked with lentil and spices it turns out to be complete package with balanced taste. Continue reading methi dal recipe | methi dal fry recipe | how to make dal methi fry at Hebbar's Kitchen.

Plant-Based Summer Meal Plan, Part 1

July 19 2017 Golubka Kitchen 

Plant-Based Summer Meal Plan, Part 1 A few months ago, we asked if you would be interested in seeing semi-regular, seasonal meal plans here and heard a resounding yes. We love coming up with whimsical and creative, plant-based recipes to share here, but we also want this site to be a friendly space for busy people looking to eat more plants. You know, for those of you who might not have the time or brain space for making, say, an experimental aquafaba meringue, like we do. Meal planning is a great practice for saving money on groceries (and impulse takeout orders!), eating homemade meals (which inevitably equal healthier meals), and minimizing those situations of staring blankly into your refrigerator, wondering what to eat for dinner. Do I plan my meals? Sometimes. Ironically, I think that if cooking wasn’t my job, I would plan our family meals much more. But because I’m in the business of dreaming up recipes for this blog and for other publications, I often end up with random, non-coordinated dishes in my fridge, which then become our breakfast, lunch and dinner. For now, we are thinking of publishing one meal plan a season, while maintaining regular, single-recipe post programming the rest of the time. Not changing anything about the blog! Just adding to what’s already here. This is our meal plan for the Summer of 2017. I tried hard to make it comprehensive, practical, and budget-friendly, but also not boring and really delicious. It all starts out with cooking a big pot of chickpeas and making a batch of almond milk, and most of the recipes stem from there. We are splitting this plan into two parts. This first part will focus on the shopping list, prep, breakfast and lunch recipes. The second part is here, and it’s all about dinner and dessert. Here we go! Menu (for dinner and dessert recipes, see Part 2) Breakfast Almond Pulp Lime Ginger Granola Overnight Berry Chia Oats Lunch Loaded Veggie Chickpea Salad Basil Zucchini Chowder Dinner Cauliflower Chickpea Fajitas Zucchini Kimchi Tacos Dessert Peach and Blackberry Crisp *all recipes are vegan and gluten-free and will make enough for a week, for 2-3 people Shopping List (print) Bring this list with you when you go food shopping, it’s got all the ingredients you’ll need for the recipes in this meal plan. All the items are separated by category, to make the shopping easier and more efficient. Take the time to look over this list beforehand and cross out any items you already have. The hope here is that you own some of the pantry staples, spices, and maybe even some of the produce required, which will help minimize the list. Produce Vegetables - 1 cauliflower head - 1 small broccoli head - 5-7 small to medium zucchini - 3 corn ears or 1 corn ear and 2 1/­­2 cups frozen corn - 1 of each green and red (or yellow, or orange) bell peppers - 1 poblano or jalapeno pepper - 2 portobello mushrooms - 2 medium carrots - 1 large and 1 small red onion - 2 yellow onions - 1-2 garlic heads (6-7 cloves) - 1-inch piece ginger - 2 avocados - 3-4 radishes (optional) Fruits - 3-4 limes - 3-4 lemons - berries: 1 pint fresh blueberries or 8 oz frozen, 1 pint fresh raspberries or 8 oz frozen, 1 pint strawberries – fresh (optional) - 1 cup blackberries – fresh or frozen - 3 ripe peaches or nectarines Herbs - 1 bunch (about 2 cups) basil - 1 bunch dill - 1 bunch cilantro - parsley (optional) Bulk - 1 1/­­2 cups dried chickpeas - 2 1/­­2 cups raw almonds or 2 cups almonds and 1/­­2 cup walnuts/­­other nuts of choice - 3/­­4 cup pumpkin or sunflower seeds - 3/­­4 cup chia seeds - 3 cups gluten-free old fashioned rolled oats - 1/­­4 – 1/­­2 cup unsweetened shredded coconut Other - 1 13.5 oz can light unsweetened Thai coconut milk - 1 can green or black olives - about 1 cup kimchi - tortillas of choice (corn for gf) - sun-dried tomatoes packed in olive oil (optional) - vanilla ice cream to serve with the fruit crisp (optional) Pantry /­­ Refrigerator Staples - white miso paste - sunflower butter /­­ tahini /­­ almond butter - Dijon mustard - Sriracha or chili sauce of choice - neutral coconut oil - maple syrup - coconut sugar - arrowroot powder (optional) - vanilla extract (optional) - kombu (optional) - capers (optional) Spices - whole cumin seeds - whole coriander seeds - red pepper flakes - smoked paprika - chili powder - garlic powder - cayenne pepper - black peppercorns - bay leaves (optional) Day by Day Prep List Saturday Night (Night Before Main Prep Day): These are just quick tasks that need to be done the day before your main prep day. Soaking nuts and beans helps rid them of phytic acid, which makes them easier to digest. It also kickstarts the germination process, making the nuts and beans more nutritious. - Soak 1 cup of almonds overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. You may need to repeat it later in a week to make more almond milk if needed more for granola. - Soak 1 1/­­2 cups dried chickpeas overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. Sunday (Main Prep Day): This is your main prep day, which you can also split into multiple days, depending on your schedule. You will find all the recipes for this prep day in this post, which includes two breakfast options and two lunch options for the whole week, as well as some simple prep for the dinners during the week. - Make almond milk for the overnight oats and granola, reserve the leftover almond pulp for the granola and fruit crumble. - Make the Almond Pulp Ginger Lime Granola - Cook the chickpeas to be used in the soup, fajitas, tacos and salad, reserve the cooking liquid for the soup. - Make the Overnight Berry Chia Oats - Make the Creamy Salad Dressing and the Loaded Veggie Chickpea Salad - Make the Zucchini and Basil Corn Chowder - Mix the Fajita Spice - Prep the veggies for the Fajitas Monday Night: Make the fajitas to have for dinner on Monday, Tuesday, and possibly Wednesday nights. This will be fairly quick, since you already prepped the vegetables and spice blend during prep day. Bake the crumble for dessert on Monday or Tuesday night, it’s quick and you will have enough for dessert for the rest of the week. The recipes for the fajitas and the crumble are in Part 2. - Make the Fajitas - Bake the Crumble (+ second batch of almond milk if you didn’t make it on prep day) Wednesday/­­Thursday night: Once you’ve finished eating the fajitas, prepare the Kimchi Zucchini Tacos for dinner starting Wednesday or Thursday night and until the end of the week. They are a very quick, weeknight friendly dish. These tacos would also work well as a lunch, if you need a break from the soup and salad. The recipe for the tacos is in Part 2. - Make the Tacos Recipes 1. Once you try making almond milk at home, it will be hard to go back to the store-bought kind, since it’s infinitely more delicious and affordable. In this meal plan, we also show you how to utilize the almond pulp that is left over from making almond milk in an addictive granola recipe. You will likely need to make two batches of almond milk throughout the week. You can make the first batch (to use for the granola and overnight oats) during the prep day, and the second batch on the day that you make the crisp, which will give you more milk to serve with the granola. You can also make both batches during the prep day. Almond Milk   Print Serves: about 4½ cups Ingredients 1 cup almond - soaked overnight, drained and rinsed 4 cups purified water Instructions Combine the almonds with the water in an upright blender, blend until smooth. Strain the milk through a nut milk bag into a jar or bottle. Squeeze the pulp dry as much as possible and reserve the almond pulp to use for the granola and crumble. Store the milk in the refrigerator. 3.5.3226 2. This Ginger-Lime Granola is made with the pulp, leftover from making almond milk. Besides being zero waste, this recipe is also incredibly delicious, with bright flavors from ginger and lime, rich notes from shredded coconut, and crunch from pumpkin and chia seeds. It tastes great served with almond milk and fresh berries. Almond Pulp Ginger-Lime Granola   Print Ingredients reserved almond pulp from making almond milk ¼ - ½ cup unsweetened shredded coconut ½ cup pumpkin or sunflower seeds ¼ cup chia seeds 2 tablespoons melted neutral coconut oil ¼ cup maple syrup 1 tablespoon grated ginger zest of 1 lime juice ½ lime pinch of sea salt Instructions Preheat oven to 325° F (160° C). Combine the almond pulp, shredded coconut, pumpkin/­­sunflower seeds, chia seeds, coconut oil, maple syrup, ginger, lime zest and juice, and a pinch of sea salt in a large bowl. Mix thoroughly. Spread the granola mixture on a parchment paper-covered baking sheet in a somewhat even layer and toast for 20 minutes. Remove from the oven and stir, breaking apart any large clumps. Place the sheet back in the oven and turn off the heat. Leave to dry in the oven for 1 hour. If granola is not completely dry by that time, turn the oven back on the lowest temperature and let dry for another 30 minutes or until completely dry and crispy. If you have convection oven, that setting is really useful here. Keep the granola in an airtight glass container at room temperature. Serve with almond milk and berries. 3.5.3226 3. Cooking a big pot of beans on a Sunday is always a good idea, since you will then have a solid base for all kinds of meals throughout the week. In this meal plan, the chickpeas are utilized in every savory recipe, making the dishes more nourishing and satisfying. Pot of Chickpeas   Print Ingredients 1½ cups dried chickpeas - soaked overnight, drained and rinsed 3-4 garlic cloves - crushed with a knife half a yellow onion 1-2 bay leaves (optional) 2-inch piece kombu (optional) sea salt Instructions While the granola is baking, combine the chickpeas with plenty of purified water in a soup pot. Add the garlic, onion, bay leaves and kombu, if using. The water level should be about 4 inches above the beans. Bring the chickpeas to a boil over high heat, lower the heat to a simmer and cook for 30 minutes. Check for doneness. If the chickpeas are soft, salt the water generously and cook for another 10 minutes, until the chickpeas are tender but still intact. Simmer longer, before adding salt, if chickpeas are not yet soft. Drain the chickpeas, reserving the cooking liquid. Youll need 1 cup of it for this meal plan, for the chowder. Optionally, freeze the rest of the liquid for future use in place of vegetable broth in any dish. 3.5.3226 4. These overnight oats are a breeze to put together and make for a satisfying, summery breakfast. We like our overnight oats to be chia-heavy, so this is something between a chia pudding and overnight oats, layered with juicy summer berries. Overnight Berry Chia Oats   Print Ingredients 2 cups rolled oats ½ cup chia seeds 2¾ cups homemade almond milk - from above ⅓ cup maple syrup splash of vanilla extract (optional) about 2 cups mix of fresh or frozen blueberries and raspberries, or any other berries of choice Instructions While the granola is baking and the chickpeas are simmering, combine the rolled oats and chia seeds in a large bowl. Add the almond milk, maple syrup and vanilla extract, if using, and stir to combine thoroughly. Spoon the oats between 2-3 clean jars in layers, alternating them with fresh or frozen blueberries, raspberries or any other berries of choice. Cover the jars with their lids and place in the refrigerator overnight. Enjoy for breakfast. 3.5.3226 5. I make this simple, creamy dressing all the time. It’s perfect in salads, as well as a sauce or dip for so many veggie dishes. Universal Creamy Salad Dressing   Print Ingredients 2 tablespoons white miso paste 2 tablespoons sunflower butter, tahini or almond butter 2 tablespoons Dijon mustard 1 tablespoon sriracha or other chili sauce of choice juice of 2 large lemons, plus more if needed Instructions Combine all the ingredients, with the exception of the lemon juice, in a glass jar or a bowl. Mix until smooth. Add the lemon juice and stir until well combined. Store refrigerated in an airtight glass container. 3.5.3226 6. This rainbow salad is loaded with nourishing summer vegetables, chickpeas, olives, herbs and seeds. At the base of the salad is garlicky, sautéed broccoli, which keeps much better than greens and makes for a really sturdy bed for the veggies. When slathered in the creamy dressing (above), this salad is completely irresistible. Loaded Veggie Chickpea Salad   Print Ingredients ½ cauliflower head - chopped 1 cup cooked chickpeas - from above ¼ cup toasted sunflower or pumpkin seeds 1 small to medium carrot - shaved into ribbons with a vegetable peeler kernels from 1 corn ear ½ cup olives - halved or quartered ⅛ red onion - chopped ¼ cup chopped dill ¼ cup chopped parsley (optional) handful basil leaves - torn (optional) 3-4 radishes - sliced (optional) about 2 tablespoons chopped sun dried tomatoes (optional) 1 tablespoon capers (optional) 1 tablespoon coconut oil 1 head broccoli - cut into florets sea salt 3 garlic cloves - sliced freshly ground black pepper about 6 tablespoons Universal Creamy Salad Dressing, plus more for serving - from above Instructions Place the cauliflower into a food processor and pulse a few times into rice-sized pieces. Combine the cauliflower rice, chickpeas, sunflower or pumpkin seeds, carrots, corn, olives, onion, dill, parsley and basil, as well as the radishes, sun-dried tomatoes and capers, if using, in a large bowl. Warm the coconut oil in a sauté pan over medium heat. Add the broccoli and salt and sauté until bright green, for about 5-7 minutes. Add the garlic and stir it around for 30 seconds, until fragrant. Add the garlicky broccoli to the bowl with the salad. Season the salad with freshly ground black pepper and add about 6 tablespoons of the Creamy Salad Dressing. Toss to combine well. Store the salad refrigerated in an airtight container. Serve with more dressing. 3.5.3226 7. One of our favorite, easy summer soups, with delicate flavors of zucchini and basil, sweetness from corn, and creaminess from coconut milk. It makes for the perfect, light warm weather lunch. Zucchini and Basil Corn Chowder   Print Ingredients 1 tablespoon coconut oil 1 teaspoon cumin seeds 1 teaspoon ground coriander (optional) pinch of red pepper flakes 1 yellow onion - chopped sea salt freshly ground black pepper 2½ cups fresh or frozen corn kernels 3-4 small zucchini - cubed 3 garlic cloves - sliced juice of ½ lemon 1 can unsweetened light Thai coconut milk 1 cup reserved chickpea broth - from above 1 cup cooked chickpeas - from above 1 packed cup basil leaves, plus more for serving Instructions Warm the coconut oil in a medium soup pot over medium heat. Add the spices, onion, a pinch of salt and black pepper, and sauté for 5 minutes, until onion is translucent. Add the corn and another pinch of salt and sauté for another 5 minutes. Add the zucchini and garlic, and stir around for 1-2 minutes, until the garlic is fragrant. Add the lemon juice and let it absorb for about 1 minute. Add the coconut milk, chickpea broth and chickpeas and bring to a boil. Remove from heat. Measure 1½ cups of the soup into an upright blender, add the basil, and blend into a chunky puree. Return the pureed soup back to the pot and mix it in. Serve the soup garnished with more basil. Store refrigerated in an airtight container. 3.5.3226 8. Use this spice mix for the Cauliflower Chickpea Fajitas, as well as in any other dishes, where a piquant savoriness would be welcome. Fajita Spice   Print Ingredients 2 tablespoons chili powder ½ tablespoon sea salt ½ tablespoon smoked paprika ½ tablespoon ground cumin, preferably freshly ground ½ tablespoon coconut sugar ¼ teaspoon cayenne pepper 1 teaspoon garlic powder (optional) a few grinds of black pepper Instructions Combine all the ingredients in a small jar with a tight fitting lid. Close the jar and shake until well-combined. 3.5.3226 9. Prep the vegetables for the Cauliflower Chickpea Fajitas ahead of time, in order to simplify your weeknight dinner. Fajita Vegetable Prep   Print Ingredients ½ cauliflower - cut into florets 2 portobello mushrooms - sliced 1 large red onion - chopped 1 red, yellow or orange bell pepper - seeded and sliced 1 green bell pepper - seeded and sliced 1 poblano or jalapeno pepper - seeded and sliced Instructions Prep all the vegetables as specified in the ingredients list. Store the chopped cauliflower and mushrooms in separate containers. Store the chopped onion and all sliced peppers in one container. 3.5.3226 You might also like... Whipped Chocolate Chia Pudding Summer Greek Salad Pink Soup with Roasted Onions and Broccoli Lemongrass Mango Curry with Toasted Pumpkin Seeds .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 Plant-Based Summer Meal Plan, Part 1 appeared first on Golubka Kitchen.

Vegan Gluten-free Lemon Donuts. Grain-free Baked Vegan Doughnuts

July 16 2017 Vegan Richa 

Vegan Gluten-free Lemon Donuts. Grain-free Baked Vegan DoughnutsVegan Gluten-free Lemon Donuts Recipe. 1 Bowl or Blender. These baked gluten free doughnuts are amazingly soft and moist. They are Grain-free, Easy, Zesty. Use lemon or lime. Baked Vegan Doughnuts. Glutenfree Grainfree Soyfree Yeast-free Paleo Can be nutfree. I keep trying gluten-free baking on and off. Some recipes that I try from cookbooks turn out ok to a mess. Doughnuts are a difficult baking task esp if made gluten-free, as they are supposed to be soft, moist, airy and a bit chewy. These baked doughnuts come very close. And the best part is that they use a few ingredients(flour lemon, leavening, flavor), no xanthan gum, no rice flour, no oats, no grain!  I looked again to my Indian roots to make these doughnuts. Chickpea flour/­­besan makes a great dhokla, which is a steamed savory cake. It uses just 1 ingredient, chickpea flour and spices and some leavening and boom, you have a soft, moist cakey bread. I used a similar batter, added a bit of starch to hold the shape better, and some almond flour for texture and volume. You can easily make these without the almond flour. Just add more flour.  These doughnuts come out better with besan. Chickpea flour makes a stronger flavor and slightly less moist version. Yes they are not the same flour. Besan is flour of skinless brown chickpeas or chana dal and chickpea flour in the US is generally white chickpea /­­garbanzo bean flour. Besan is available online on amazon or in Indian stores(its very cheap in Indian stores). If you use chickpea flour, add more zest and dont store the donught longer than a few hours. The chickpea flour flavor gets more prominent. Lets get to these lemony bites! Continue reading: Vegan Gluten-free Lemon Donuts. Grain-free Baked Vegan DoughnutsThe post Vegan Gluten-free Lemon Donuts. Grain-free Baked Vegan Doughnuts appeared first on Vegan Richa.

pav bhaji dosa recipe | how to make pav bhaji masala dosa recipe

July 11 2017 hebbar's kitchen 

pav bhaji dosa recipe | how to make pav bhaji masala dosa recipepav bhaji dosa recipe | how to make pav bhaji masala dosa recipe with step by step photo and video recipe. it is prepared very similar to the authentic masala dosa recipe, or in other words it is an extended version of it with extra veggies, sauces and spices. there are several variation to this unique pav bhaji masala dosa. the main 2 variations are to cook the bhaji on top of dosa and the other one is to add the separately prepared bhaji on top of steamed dosa. this recipe post talks about the former variation. Continue reading pav bhaji dosa recipe | how to make pav bhaji masala dosa recipe at Hebbar's Kitchen.

Vegetarian Eggplant Tajine

July 9 2017 Oh My Veggies 

This Moroccan spiced stew features tender chunks of eggplant, tomatoes, and peppers, served over couscous with a sprinkle of fresh mint.

INDIA vegan cookbook on Kickstarter

July 7 2017 The Lotus and the Artichoke 

INDIA vegan cookbook on KickstarterMy newest cookbook, The Lotus and the Artichoke – INDIA just launched on Kickstarter! watch the video: PRE-ORDER the the INDIA cookbook: http:/­­/­­kck.st/­­2uGbsog My new INDIA cookbook has been years in the making - with recipes, stories, artwork & photographs inspired by 8 trips to my most favourite country. It’s a culinary love story of my favorite cuisine - based on a total of nearly two years in India and 25 years of devotion to Indian cooking. My first trip to India was in 2001: mostly North India and Nepal. I spent 4 months on that journey, then another 6 weeks in South India in 2006. I visited twice more, in 2009 & 2010, followed by living and working for a year (as an art teacher) in Central India, returning to Berlin in 2011. In Autumn 2016 & Spring 2017, I went back to India to taste and explore the last regions (and cuisines) of India still waiting for me. I traveled across Kashmir & Ladakh, trekking through mountain villages and exploring towns and cities, staying mostly with families and cooking together in their kitchens. Then I went deep into the Northeast: West Bengal, Assam, Sikkim, and Nagaland. I even met with world famous chefs at their restaurants - and homes - for incredible eats and great times in the kitchen. Now I’m back in Berlin, recreating the culinary wonders of the Indian subcontinent in my own kitchen. As with my previous 4 cookbooks, I have written, illustrated, cooked, photographed, and designed this book myself. It’s a labor of love and the ultimate combination of my passions: art, travel, vegan cooking, and photography. I’m back on Kickstarter for my 5th international cookbook project. You can join the crowdfunding which makes everything possible. It’s an adventure in itself, complete with backer-only updates, behind the scenes sneak peaks, exclusive travel videos & stories, recipe testing groups, and more. Pre-order a signed copy of The Lotus and the Artichoke – INDIA (including worldwide shipping, stickers & e-book for EUR25!) My INDIA Cookbook at a glance: - My 5th cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide - 192 pages with 90+ recipes and over 70 full-page color photos - Personal stories, art, and recipes inspired by 8 trips /­­ 21+ months of travel around India and over 25 years vegan cooking experience - Total variety of regional cuisines: Rajasthani, Gujarati, Punjabi, Kashmiri, Sindhi, Maharashtrian, Tamil, Kerelan, Karnatakan, Goan, Hyderbadi, Bengali, Assamese, Sikkimese, Ladakhi, Tibetan, Nepali - Indian classics & family favorites, timeless treats, new culinary wonders, mind-blowing mega-metropolitan snacks, fabulous village feasts, scrumptious street food, and insanely delicious desserts - Discover new flavors, tasty spices, and awesome cooking skills - Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients (Cook everything, anywhere!) - Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds - Available in ENGLISH... und auch auf DEUTSCH! Shahi Bengan – Roasted Stuffed Eggplant Gobi Pakoras – Batter-fried Cauliflower Saag Paneer – Spinach & Fried Tofu Cubes Pani Puri – Street Food Favorite Aloo Paratha – Grilled Potato-Stuffed Flatbreads Shahi Paneer – fried tofu cubes in creamy tomato sauce Seitan Vindaloo – Goan Tangy Curry Samosas! Fried Potato-Stuffed Pastries Gajur Halava – Bengali Carrot Pudding Gulab Jamuns – Doughballs in Rose Syrup Berry Halava – Fruity Semolina Dessert Recipes in The Lotus and the Artichoke – INDIA: - Garam Masala, Sambar Masala, Chaat Masala & Panch Puran - Tamarind Ginger, Pineapple, Tomato, Coconut, Chili & Bhang Chutneys - Aam Achar – Mango Pickle - Amitar Khar – Assamese papaya starter - Handvo – Gujurati zucchini cake - Uttapam – South Indian rice & lentil pancakes with tomatoes - Idly Paper Dosa – Karnatakan crispy rice & lentil crepes - Rava Dosa – Tamil semolina crepes - Dahi Vada Chaat – lentil cakes with yogurt & chutney - Hariali Paneer Tikka – Punjabi tofu skewers with spices & herbs - Gobi Pakora – batter-fried cauliflower - Mirchi Vada – Rajasthani batter-fried chillies - Aloo Tikka – spicy, fried potato cakes - Samosa – vegetable-stuffed fried pastry - Pani Puri – potato-stuffed fried pastry with tamarind spice water - Pav Bhaji - spicy vegetable mash with fresh baked buns - Momos – Tibetan vegetable dumplings - Shapaley – Tibetan vegetable pies - Kolkota Kathi Roll – spicy soymeat & shredded cabbage wrap - Sambar Bandhgobi Rolls – stuffed cabbage leaves - Aloo Dum – Kashmiri tomato potato curry - Shahi Tamatar – roasted stuffed tomatoes - Shahi Bengan – roasted stuffed eggplant - Shahi Mirch – roasted stuffed peppers - Shahi Paneer – tofu cubes in creamy, tomato curry - Paneer Jalfrezi – spicy tofu cubes - Saag Paneer – spinach & tofu cubes - Mutter Paneer - peas & tofu cubes - Xaak – Assamese greens, potatoes & cherry tomatoes - Bengan Bhartha – Kashmiri roasted aubergine - Malai Kofta – potato dumplings in creamy tomato curry - Bindi Aloo Tawa Masala – spicy stir-fried okra & potatoes - Khumb Kaju Makhani – Rajasthani cashew mushroom curry - Shukto – Bengali eggplant, potato & plantains - Pumpkin Posto – Bengali squash in creamy poppy seed curry - Seitan Vindaloo – Goan tangy curry - Black Sesame Seitan – Assamese spicy curry - Tamatar Pitika – Assamese tomatoes with herbs & spices - Aloo Pitika – Assamese potatoes with herbs & spices - Bol Tenga – Assames lentil dumplings in tangy curry - Mas Tenga – Assamese tangy jackfruit curry - Chupke – Tibetan dumpling soup - Tarka Dal – Punjabi lentil curry - Chana Masala – spicy chickpeas - Rajma - Kashmiri red kidney bean curry - Lobia Palak – black-eyed peas with lemon & spinach - Golden Rice - with turmeric & spices - Chana Pulao – rice with chickpeas - Pulihora – Tamil tamarind rice with peanuts & spices - Classic Biryani – Kashmiri rice dish with vegetables, nuts & spices - Jackfruit Biryani – Tamil coconut rice dish with spicy jackfruit - Tupula Bhaat – Assamese sticky rice steamed in banana leaves - Aloo Paratha – grilled flatbread stuffed with potatoes - Tibetan Bread – fried breakfast snack - Makki Roti – grilled cornbread - Roti – wholewheat grilled flatbread - Garlic Naan – traditional baked flatbread - Poori – deep-fried flatbreads - Date Ladoo – date & nut sweets - Besan Ladoo – chickpea sweet - Gajur Halava – spiced carrot pudding - Berry Halava – strawberry & blueberry semolina sweet - Mysore Pak – traditional sweet squares - Gulab Jamun – deep-fried dough balls in rose syrup - Rasmalai – cheese balls in saffron mango milk - Jalebi – fried, syrupy sweet - Peda – lemon cashew creamy sweet - Kheer – Kashmiri rice pudding with cardamom, nuts & raisins - Mishti Doi - Bengali sweet curd - Shrikand - Maharashtran yogurt dessert - Pista Kulfi – pistachio ice cream - Pitha – Bengali sesame & date pastry - Narikol Ladoo – Assamese shredded coconut balls - Kadala Parippu – Keralan sweet chana dal dessert - Ginger Chai – spiced black tea - Kahwa – Kashmiri green tea with almond & saffron - Badam Dudh – almond milk with cardamom & cinnamon - Anjoor Kaju Dudh – cashew shake with fig & date - Strawberry Mint Lassi – yogurt smoothie The post INDIA vegan cookbook on Kickstarter appeared first on The Lotus and the Artichoke.

Creamy, Garlicky Fettuccine with Roasted Green Vegetables

July 6 2017 Golubka Kitchen 

Creamy, Garlicky Fettuccine with Roasted Green Vegetables Here’s a true weeknight dinner scenario. I found some leftover raw broccoli and green beans while cleaning out the fridge the other day, and decided to roast them up to extend their shelf life and work them into salads and bowls throughout the week. I love how roasting transforms both of those vegetables from something quite boring to savory and special. The very next day, they made it into this very easy, creamy green pasta that I spontaneously threw together. It exceeded my expectations and got my eight year old devouring both green beans and broccoli, which is a huge triumph in my book. She was even impressed enough to suggest that I share the recipe on the blog, so here I am :) Paloma is a pretty good eater as far as kids her age go. She eats most leafy salads, loves to munch on raw carrots and apples, and could easily devour a certain teff polenta of mine for breakfast, lunch and dinner. When it comes to things like broccoli and green beans (and mushrooms!) though, she is your typical, picky eight year old. If anything of the sort makes it onto her plate, she begins the meal with diplomatic negotiations about how she will eat this, but not that, and what sort of dessert she will be getting as a reward. We do have a rule that she has to try everything before refusing it, which is what got her with this pasta. In this recipe, the noodles are cooked in a creamy mixture of coconut milk and veggie broth, and jazzed up with some garlic and miso, while the caramelized, roasted vegetables get mixed in and slathered in all that creamy goodness as well. This preparation makes the otherwise tame green veggies into something irresistible, as proven by my kid’s enthusiasm. It’s also just a really great, easily customizable weeknight recipe. The roasted green beans and broccoli can be replaced by any other roasted vegetables, and you can play around with the addition of other types of greens, herbs and spices. I hope you’ll give this one a try :) Creamy, Garlicky Fettuccine with Roasted Vegetables   Print Serves: 4-6 Ingredients for the vegetables 1 small head of broccoli - cut into florets about 8 oz green beans - strings removed, if present 3 tablespoons neutral coconut oil or other oil of choice 3 garlic cloves - minced sea salt freshly ground black pepper for the pasta 1 13.5 oz can unsweetened Thai coconut milk or 1½ cups almond milk 2 cups vegetable broth sea salt freshly ground black pepper pinch of red pepper flakes 10 oz whole grain fettuccine 2 tablespoons miso paste 2 tablespoons vegetable broth or coconut/­­almond milk about 3 cups spinach (optional) 2-3 garlic cloves - minced juice of ½ lemon 1 tablespoon nutritional yeast (optional) handful parsley leaves - chopped handful basil leaves - torn (optional) Instructions to roast the vegetables Preheat oven to 400° F (200° C). Line a rimmed baking sheet with a piece of parchment paper and place the broccoli and green beans on the sheet. Drizzle the vegetables with the oil, sprinkle with minced garlic, salt and pepper, and toss with your hands, making sure to coat the vegetables thoroughly with the oil. Roast for 20 minutes, or until soft and golden in places, turning the baking sheet at half time. to cook the pasta While the vegetables are roasting, combine the milk, vegetable broth, salt, pepper and red pepper flakes in a wide saucepan and bring to a boil over medium high heat. Add the pasta and simmer until al dente, according to the time on the package. Add more broth/­­milk if needed. While the pasta is cooking, combine 2 tablespoons each miso paste and veggie broth/­­milk in a small bowl and mix until smooth. When the pasta is done, remove it from the heat and mix in the spinach to wilt it, if using. Add in the miso mixture, garlic, lemon juice and nutritional yeast, if using, and stir to incorporate. Mix in the roasted vegetables and herbs. Enjoy right away. 3.5.3226 You might also like... 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Sweet Potato Pasta with Edamame

July 4 2017 Veganpassion 

Sweet Potato Pasta with Edamame Who likes sweet potatoes? So good! And so versatile ?. I like them as fries, stewed or as a soup  ?. You can create super creamy sauces with it's soft consistency. Low fat and delicious - just perfect for a light summer dish  ? . This is one of my new favourite recipes. With rice spaghetti, lemon and edamame. Everyone is going to be amazed. And it only takes 10 minutes to prepare. Makes 2 portions. Ingredients: 1 sweet potato 2 tbsp. water 2 tbsp. lemon juice salt, pepper, nutmeg 5 cashew nuts 1 garlic clove 8,8 oz rice spaghetti 3,5 oz rocket 4,9 oz (1 small can) edamame or frozen edamame chive blossoms for decoration Peel the sweet potato and cut it in cubes. Cook the sweet potato in water and lemon juice with closed lid with some salt for about 5 minutes. Blend or mash the sweet potatoes, the cashew nuts and the garlic. Add more water if needed (tbsp. wise). Spice everything. Drain the edamame.  Cook pasta according to the pack instructions. Serve spaghetti with sweet potato sauce, edamame and rocket. Decorate with chive blossoms.

Glazed Tofu with Limey Cucumber Noodles and Mango + Giveaway

June 28 2017 Golubka Kitchen 

Glazed Tofu with Limey Cucumber Noodles and Mango + Giveaway This post was created in partnership with Raw Rutes. We’ve got a zinger of a hot weather dish for you today. Have you ever tried cucumber noodles in favor of the more common spiralized zucchini? I’m obsessed. They are the perfect, cooling and hydrating food, especially when dressed with plenty of lime juice, herbs and a kiss of spice. They’re great with tropical fruit, creamy avocado, and a sprinkling of toasted seeds, as well as tofu for more substance and a savory element. The glazed tofu recipe I give here is an absolute favorite of mine and generally very special, easy, and able to transform any tofu hater into a true believer. It’s garlicky and spicy, and with a touch of sweetness. You can see the video of the whole process above. I love cooking with tofu because it’s a flavor sponge and therefore extremely versatile. One of the most important steps in achieving outstanding tofu involves draining it of the liquid that it comes in. Generally, the less liquid tofu holds, the better it is at absorbing all the surrounding flavors. That’s where the beautiful, stainless steel Tofu Press from Raw Rutes comes in. Raw Rutes is a charming, online shop full of back-to-basics kitchen tools, from dreamy fermenting crocks to home brewing supplies, dehydrators and even freeze dryers (!). They sent me their Ninja Tofu Press to try out, and though I’m often skeptical of single-purpose kitchen tools, this one stole my heart. Previously, I would make a contraption of two plates, kitchen towels and a large jar of water for draining tofu, and I’m pretty relieved that I no longer have to make that much mess for such a simple step. This tofu press looks great and comes with a 4.5 lb weight, which gets all the liquid out of the tofu quickly and efficiently, with no required effort on your part. It can also be used for making your own homemade tofu (still on my list of things to try), as well as getting moisture out of pretty much any foods that fit. I’ll definitely be using it for my homemade nut cheeses. Some other items on my Raw Rutes wish list include this terra-cotta sprouter, this fermenting crock, and this crazy cherry pitter (why not?). Discount Code and Giveaway! For 11% off any items on Raw Rutes, enter code GOLUBKA at checkout through July 31st, 2017. To enter to win one Ninja Tofu Press, leave a comment here with your favorite item from the Raw Rutes offering or favorite way to prepare tofu until July 5th, 2017 (USA only). Glazed Tofu with Limey Cucumber Noodles and Mango   Print Serves: 4-6 Ingredients for the glazed tofu 1 14 oz (398 g) package firm tofu (I used sprouted tofu) 2 tablespoons freshly squeezed lime juice - divided ½ tablespoon tamari 1 teaspoon sriracha 1 tablespoon miso paste ½ tablespoon honey or maple syrup 1 tablespoon neutral coconut oil 1 teaspoon toasted sesame oil 4 garlic cloves - minced for the bok choy (optional) 1-2 baby bok choy - sliced into wedges splash of tamari juice of half a lime for the cucumber noodles 2 English cucumbers - spiralized or julienned ½ -1 lime sea salt pinch of red pepper flakes 1 teaspoon toasted sesame oil large handful each basil and cilantro leaves for serving 1 ripe, firm avocado - thinly sliced 1-2 small ripe, sweet mangoes - thinly sliced toasted sesame seeds basil/­­cilantro/­­mint leaves - for garnish Instructions to prepare the glazed tofu Press the tofu for 15-30 minutes to drain it of as much liquid as possible. Slice it into cubes. Combine 1½ tablespoons lime juice together with the tamari and sriracha in a small bowl. Set aside. In another small bowl, combine the miso paste, honey/­­maple syrup and the remaining ½ tablespoon lime juice, and set aside as well. Warm the coconut oil in a medium sauté pan over medium heat. Add the tofu and sauté, flipping periodically until golden on all/­­most sides. Add more oil if needed throughout the process. Drizzle 1 teaspoon of the sesame oil over the tofu and add the minced garlic, sauté for 30 seconds until fragrant. Add the tamari mixture, bring it to a boil and cook until reduced and syrupy, for 1-2 minutes. Remove the pan from the heat. Add the miso mixture into the pan and toss until well-combined. Remove the tofu from the pan and set it aside. to cook the bok choy Return the pan to the heat and add the bok choy. Cook for about 2 minutes on each side, or until the white parts are lightly golden. Add a splash of tamari and a squeeze of lime juice, and stir until most of the liquid is evaporated. Remove from heat. to prepare the cucumber noodles Place the spiralized cucumber into a medium/­­large serving bowl. Squeeze the lime juice over the noodles, sprinkle with salt and red pepper flakes, and drizzle with sesame oil. Add the herbs and toss gently to coat. to serve Distribute the noodles between serving bowls. Arrange the avocado slices on top of the noodles, followed by the mango, bok choy and spicy tofu, toasted sesame seeds and herbs. Enjoy right away. 3.5.3226 You might also like... 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jeera aloo recipe | aloo jeera recipe | aloo jeera fry recipe

June 27 2017 hebbar's kitchen 

jeera aloo recipe | aloo jeera recipe | aloo jeera fry recipejeera aloo recipe | aloo jeera recipe | aloo jeera fry recipe with step by step photo and video recipe. cumin based potato curry is usually consumed with rotis and chapatis, however it also tastes great as side dish to puri and also rasam rice and sambar rice. unlike other curries, it does not involve onions or garlic, hence it is also consumed during fasting and termed as vrat recipes. traditionally the recipe is spiced only with jeera powder, but other spices can also be added. Continue reading jeera aloo recipe | aloo jeera recipe | aloo jeera fry recipe at Hebbar's Kitchen.

Pumpkinseed Caramel ‘Twix’ Bars

June 25 2017 Golubka Kitchen 

Pumpkinseed Caramel ‘Twix’ Bars This post was created in partnership with Nuts.com Wow, am I excited to finally be sharing these bars here today! They are sort of like a much healthier, more colorful and plant-based version of Twix bars, they’re also no-bake and easy to make at home. The recipe was born out of a collaboration with Nuts.com, our favorite online bulk foods supplier that carries pretty much every magical whole food ingredient, from nuts to dried fruit, spices to superfood powders and snacks. They sent me a mystery ‘Pantry in a Box,’ and I had the fun challenge of coming up with a recipe using the ingredients in the box. The stand-outs were plump pumpkin seeds, the freshest coconut flour, electric pink beet powder, and flaky sea salt. It took me a while to simmer on the recipe. First, I wanted to go savory and tested out a few dishes in that direction, but I ended up arriving at these bars, and I’m so glad I did. The bottom, ‘shortbread’ layer is made with coconut flour and colored pink with beet powder, which is totally optional, but contributes to the bars’ stunning appearance (and nutrition!). No baking required there. The green ‘caramel’ layer is made with sweetened, homemade pumpkinseed butter, but you can pretty much use any nut or seed butter in its place. Everything is covered with chocolate and generously sprinkled with flaky salt. So good! The recipe looks long because I give directions for making your own seed butter and chocolate coating, but those two can easily be store-bought for a quicker prep time. We made a step-by-step video to show the fun of the process, too :) Pumpkinseed Caramel Twix Bars   Print Serves: 16 Ingredients for the shortbread cookie layer ½ cup coconut flour small pinch of sea salt (optional) 2 teaspoons beet powder (optional, you can also use any colorful berry powder) ½ cup coconut butter/­­manna (not oil) ¼ cup maple syrup for the pumpkinseed caramel layer 1½ cups pumpkin seed butter (recipe follows) or any nut/­­seed butter of choice ¼ cup maple syrup ⅓ cup toasted pumpkin seeds (optional) 1-2 tablespoons bee pollen (optional) for the raw chocolate coating 100 g (about 1 cup) shredded raw cacao butter 2 tablespoons maple syrup ½ cup raw cacao powder ¼ cup mesquite powder (optional) 2 tablespoons maca powder (optional) flaky sea salt - for sprinkling (optional) for the homemade pumpkinseed butter 2 cups raw pumpkin seeds 1 tablespoons neutral coconut oil, melted ½ teaspoon sea salt 2 teaspoons moringa or matcha powder - for color, (optional) about ¼ cup olive oil Instructions to make the shortbread cookie layer Line an 8 x 8-inch rimmed pan with parchment paper and set it aside. Combine the coconut flour, salt and beet powder, if using, in a medium bowl. Set aside. Combine the coconut butter with the maple syrup in a small saucepan and melt over low heat, stirring until mixed thoroughly. Add the coconut butter mixture to the bowl with the coconut flour and mix until combined, using your hands towards the end. Transfer the mixture into the prepared pan and press against the bottom into an even layer. Set aside while making the caramel layer. to make the pumpkinseed caramel layer Combine the pumpkinseed butter with the maple syrup in a small saucepan and warm it over low heat, stirring, until thoroughly mixed. If your butter is quite soft and creamy, you can mix in the maple syrup without heating it up. Evenly spread the pumpkinseed butter mixture over the cookie layer. Sprinkle with the toasted pumpkin seeds and bee pollen, if using, slightly pressing them into the caramel. Place the pan into the freezer until firm to the touch, for about 2 hours. to make the raw chocolate coating Gently melt the cacao butter in a medium heatproof bowl on a double boiler. Whisk in the maple syrup, sift in all the powders, if using, and whisk to combine thoroughly. Allternatively, melt about 1½ cups chopped dark chocolate or chocolate chips in a medium heatproof bowl on a double boiler. Add 1 tablespoon neutral coconut oil and whisk to combine until smooth. to make the bars Remove the pan from the freezer. Pull the bar cookie out of the pan onto a cutting board by the sides of the parchment paper. Slice in half lengthwise and crosswise and continue slicing each piece in half until you have 16 slim bars. Working with one bar at a time, dip them into the melted chocolate using two forks. Turn to coat evenly, remove from the coating and gently shake over the bowl to let most of the chocolate excess drip back into the bowl. Place the coated bars on a drying rack over a piece of parchment paper. Optionally, drizzle with more chocolate and sprinkle with flaky salt. Transfer the coated bars into the freezer for about 10 minutes, until the chocolate is set. From here, you can enjoy them right away or store in an airtight container in the freezer. Remove 5 minutes prior to enjoying. to make the pumpkinseed butter Preheat the oven to 350° F (180° C). Line a rimmed baking tray with parchment paper. Combine the pumpkin seeds with the oil and salt and toss to coat. Toast for 7 minutes, until slightly golden. Transfer the pumpkin seeds into a food processor, add the moringa/­­matcha powder, if using, and grind into a fine meal. With the motor still running, add the olive oil, 1 tablespoon at a time, until a smooth, slightly runny butter forms. Stop the processor and scrape the sides periodically during the process. Keep refrigerated in an airtight glass container. 3.5.3226 You might also like... 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Vegan Barbacoa Mushroom Tacos

June 20 2017 Vegan Richa 

Vegan Barbacoa Mushroom TacosVegan Barbacoa Mushroom Tacos . These saucy Barbacoa Tacos are super easy and versatile. Use the sauce with beans, lentils or other shredded vegetables for variation. Vegan Barbacoa Recipe. Gluten-free Nut-free Soy-free Recipe. Barbacoa is a process of slow roasting meats that are served in tacos. The term has evolved over time to include fusion barbecue styles.  For these Barbacoa tacos, I use mushrooms as the substitute. The Sauce for the tacos is made of guajillo chiles which add a gorgeous color and smoky sweetness to the sauce, some chipotle peppers for additional smokyness and heat, some spices and caramelized onions. The mushrooms are cooked for 30 minutes in the sauce to absorb all of the flavor and get tender. Try not to eat up all the mushrooms right from the pan! You can also use other vegetables or beans with the sauce. Toss veggies in the blended sauce and bake until tender. Or simmer some black beans, chickpeas or lentils along with some chopped veggies in the sauce for 15-20 mins. Serve in tacos or make a Bowl with roasted veggies, onion, lime. Many options!Continue reading: Vegan Barbacoa Mushroom TacosThe post Vegan Barbacoa Mushroom Tacos appeared first on Vegan Richa.

Vegan Garlic Pasta with Roasted Cajun Cauliflower

June 14 2017 Vegan Richa 

Vegan Garlic Pasta with Roasted Cajun CauliflowerVegan Garlic Pasta with Roasted Cajun Cauliflower. Cauliflower is tossed in homemade Cajun spice blend and baked, then served over easy creamy Garlic sauce Penne Pasta. Vegan Garlic Pasta Recipe. Can be Nut-free gluten-free. This Easy Pasta comes together quickly and makes an amazing meal. Toss the Cauliflower in Cajun spice blend and put it in the oven to bake. Boil the pasta, simmer the sauce to thicken and fold in the pasta. Put it all together, garnish with parsley or basil. Perfect! This dish came about when I remembered some friends had recommended a dish with Cajun chikin over Creamy pasta (way back when). It was a popular dish at a neighboring restaurant. For a vegan version of that dish, I made this creamy garlicky pasta sauce with roasted and minced garlic, which makes a great pasta by itself or can be used as a garlic mac and cheese sauce. The Cajun spice blend is magic. Rub it all over the cauliflower, bake and try not to eat the entire helping. The baked Cajun Cauliflower is amazing! Make just that and serve it with a cooling dip as a starter or appetizer. The garlic sauce is easy and cheesy. Add elbows to it and make into a mac bake, covered with breadcrumbs mixed with smoked paprika or some of the cajun blend. So much Flavor!Continue reading: Vegan Garlic Pasta with Roasted Cajun CauliflowerThe post Vegan Garlic Pasta with Roasted Cajun Cauliflower appeared first on Vegan Richa.

Vegetable Hakka Noodles – 1 Pot Indo Chinese Noodles

July 12 2017 Vegan Richa 

Vegetable Hakka Noodles – 1 Pot Indo Chinese NoodlesEasy 1 Pot Vegetable Hakka Noodles. Indo Chinese Hakka Noodles with peppers, onions, cabbage, carrots and a simple sauce. Vegan Nutfree Recipe. Can be gluten-free.  Indo Chinese food is a big category of its own in Indian cuisine. There are several dishes that make up the cuisine. The dishes are known for being heavily influenced by chinese dishes and then they are amped up with things like garlic, ginger, green chile, spices and more. These Hakka Noodles are a staple side that goes well with any of the Indo Chinese veggie mains like Manchurian(book 1), or a Chilli Tofu paneer.  To make this into a meal, add some baked tofu or some vegan meat subs marinated in soy sauce + minced ginger+ garlic. I like to make these with peppers, onion, cabbage and any other veggies that I have, and some greens. These noodles are super easy, 1 Pot, peppery and a great light weeknight meal. Continue reading: Vegetable Hakka Noodles – 1 Pot Indo Chinese NoodlesThe post Vegetable Hakka Noodles – 1 Pot Indo Chinese Noodles appeared first on Vegan Richa.

chutney powder recipe | chutney pudi recipe | gunpowder recipe

July 10 2017 hebbar's kitchen 

chutney powder recipe | chutney pudi recipe | gunpowder recipechutney powder recipe | chutney pudi recipe | gunpowder recipe with step by step by step photo and video recipe. a typical complete south indian breakfast or meal would be incomplete without the chutney powder as condiment to it. ideally it is served as side dish to dosa and idli with coconut chutney and sambar to spice it up. however gunpowder/­­chutney podi is also served with hot steamed rice along with a generous pour of ghee or coconut oil. Continue reading chutney powder recipe | chutney pudi recipe | gunpowder recipe at Hebbar's Kitchen.

Vegan Donuts Recipe with Chocolate Glaze – 1 Bowl Baked Doughnut

July 9 2017 Vegan Richa 

Vegan Donuts Recipe with Chocolate Glaze – 1 Bowl Baked Doughnut1 Bowl Easy Vegan Donuts Recipe with Chocolate Glaze. Classic Vegan Doughnut. Easy, quick and fun chocolate glazed doughnut. Simple Baked Vanilla Donut Recipe. Vegan Soy-free Palmoil free.  These super easy yeasted donuts come together quickly and make a great dessert, snack or breakfast. Well I don’t eat them for breakfast :).  The yeasted batter keeps these super soft and moist just like traditional fried doughnuts. Some baking powder adds the extra rise. A pinch of nutmeg and some almond flour adds a subtle flavor to the plain doughnut. Add your favorite glaze, a plain sugar icing, chocolate sugar glaze, spiced or sprinkles! I glazed these with melted chocolate glaze and some shredded coconut.  For variation, add in some chia seeds and Use a nut butter chocolate glaze for a heartier doughnut. What are your favorite doughnut flavors?. If you follow me on Instagram, I have been posting my experiments with making gluten-free donuts on my IG stories. Gluten-free donuts are coming soon!Continue reading: Vegan Donuts Recipe with Chocolate Glaze – 1 Bowl Baked DoughnutThe post Vegan Donuts Recipe with Chocolate Glaze – 1 Bowl Baked Doughnut appeared first on Vegan Richa.

Vegan Methi Malai Paneer Tofu – Tofu and Fenugreek/Greens in Creamy Sauce

July 6 2017 Vegan Richa 

Vegan Methi Malai Paneer Tofu – Tofu and Fenugreek/Greens in Creamy SauceMethi Malai Paneer made vegan with Tofu and Cashews. Tofu and Fenugreek/­­Greens in Creamy Sauce. Easy Weeknight Restaurant style Indian entree. Serve over Naan or rice. Vegan Gluten-free Recipe. Soy-free Nut-free option. Methi Malai Matar (Fenugreek/­­Greens and peas in creamy white sauce), Methi malai paneer (fenugreek and Paneer cheese cubes in creamy sauce) are some Mughlai dishes you might find in some Indian restaurants. The dishes use malai or dairy cream and cheese or other dairy ingredients. Its like a spiced up Spinach dip, with lots of complex flavor! But this version is free of all that, tastes amazing, and comes together quickly as well. Fresh fenugreek leaves are a favorite to use in the dish when in season. If you find some then definitely use them fresh, else use dried fenugreek with greens of choice. Serve with hot garlic Naan or rice/­­grains or make a bowl with roasted veggies, add to wraps or on a pizza!. Dried fenugreek (kasuri methi) is available in Indian stores and online on amazon. Definitely get some, as I use it in many recipes, so it will not just get stored and expire :). Fenugreek has an amazing flavor profile, bitter but pleasing. You can use ground mustard + celery seed as a substitute when used in small quantities. Continue reading: Vegan Methi Malai Paneer Tofu – Tofu and Fenugreek/­­Greens in Creamy SauceThe post Vegan Methi Malai Paneer Tofu – Tofu and Fenugreek/­­Greens in Creamy Sauce appeared first on Vegan Richa.

BBQ-Flavored Tofu and Chickpea Bowl

July 5 2017 VegKitchen 

BBQ-Flavored Tofu and Chickpea Bowl One of the annoying things weve noticed about bowl recipes in cookbooks and around the web is how complicated theyve become. Something that started out as a super-simple way to enjoy variety in a meal has gone kind of crazy -- sometimes 3 to 4 sauces have to be made with a plethora of spices, […] The post BBQ-Flavored Tofu and Chickpea Bowl appeared first on VegKitchen.

tomato pickle recipe | tomato pachadi recipe | tomato achar recipe

July 4 2017 hebbar's kitchen 

tomato pickle recipe | tomato pachadi recipe | tomato achar recipetomato pickle recipe | tomato pachadi recipe | tomato achar recipe or andhra tomato pickle recipe with detailed photo and video recipe. basically a cooked tomato concentrate, spiced with pickle spices, specifically used as a condiment to enhance taste and staple. the most common spices used in tomato pickle recipe is asafoetida, red chili powder, turmeric, and fenugreek with the sourness of ripe tomatoes. Continue reading tomato pickle recipe | tomato pachadi recipe | tomato achar recipe at Hebbar's Kitchen.

Avant Garden New York

June 27 2017 Happy Cow veggie blog 

Avant Garden is a wonderful vegan restaurant in East Village, New York. When you walk through the door there is a very nice ambiance. We didnt make any reservations but we were fortunate that we got seating at the bar, so we could see all the chefs work in the open kitchen. Is there anything better than watching people passionately create one wonderful plate after another? Avant Garden is truly upscale, vegan dining. They let vegetables simply be vegetables. They bring out the very best of each ingredient while bringing together various greens, veggies, fruits, grains, nuts, legumes, herbs and spices in a wonderfully creative way. Every plate is like a colorful painting, bursting with colors and flavors. The two of us shared four dishes and each of them was a feast for the eyes. We enjoyed a baby gem salad with smoked tomato, ranch and preserved lemon with avocado as a starter. Next was the toast with cremini mushroom with onion marmalade, grapes, herb de Provence and walnut puree on the side. We topped it off with two great main dishes; roasted carrots with faro, ramp chimmichuri, tzatziki and some pita bread and my favorite parpadelle pomodoro with herbed gremolata. […] The post Avant Garden New York appeared first on The Veggie Blog.

Gujarati Potatoes with Sesame Seeds – Bateta Nu Shaak

June 26 2017 Vegan Richa 

Gujarati Potatoes with Sesame Seeds – Bateta Nu ShaakGujarati Potatoes with Sesame Seeds. Indian Spiced Potatoes with sesame seeds and peanuts. Vegan Gluten-free Soy-free Indian Gujarati Recipe. Bateta Nu Shaak.  Potatoes are made in various ways in many regional cuisines in India. Roasted with whole spices, roasted with garam masala, crisped up with rice flour, curried with tomato curry, paired with other vegetables and so on.  There are also several family recipes with a twist that often become a favorite. These Gujarati potatoes are a variation of the dish one of my friends often had in her tiffin(lunch box) in middle school. Simply spiced with whole spices and finished with toasted sesame seeds or peanuts. This dry Bateta nu shaak is easy and flavorful. These potatoes make a great side or addition to an Indian meal. They also are a fun addition to wraps and sandwiches.  Make these spicy Indian Potatoes. Serve as a side with Dals or Curries or make breakfast wraps with other roasted veggies/­­spiced chickpeas, crunchy greens and chutneys. Continue reading: Gujarati Potatoes with Sesame Seeds – Bateta Nu ShaakThe post Gujarati Potatoes with Sesame Seeds – Bateta Nu Shaak appeared first on Vegan Richa.

Instant Pot Black Eyed Pea Curry with Cauliflower, Potato – Gobi Aloo Lobia

June 23 2017 Vegan Richa 

Instant Pot Black Eyed Pea Curry with Cauliflower, Potato – Gobi Aloo LobiaThis Coconutty Black Eyed Pea stew with Cauliflower and Potatoes is hearty and delicious. Instant Pot Black Eyed Pea Curry with vegetables. Saucepan Option. Gobi Aloo Lobia Vegetarian Black Eyed Peas Recipe. Vegan Gluten-free Soy-free Nut-free This simple Black eyed pea curry is perfect for a weekday dinner. Black Eyed Peas often get overlooked with the popularity of chickpeas. But these humble beans are smooth, delicious and cook much faster (and also cause less gaseous issues). This curry has simple spices and some coconut. Add vegetables of choice and put it in an Instant Pot, pressure cooker or saucepan and enjoy a hot flavorful curry over Naan, flatbread, or rice/­­grains. If you have sambhar masala blend, that goes really well in this stew. The dish is finished with a tempering of toasted cumin and curry leaves. You can leave the curry leaves out if you cannot find them and use cilantro instead. This Gobi Aloo Lobhia ( Chawli/­­Raungi) curry is easy, has a different flavor profile from the North Indian Black eyed Pea curry and is versatile. The toasty cumin and curry leaf tempering adds a fabulous finishing flavor to the dish. You can make the tempering in the IP itself and reserve some to use as garnish later. For variation use mustard seeds, Make it with other beans or chickpeas and play with the spices. Continue reading: Instant Pot Black Eyed Pea Curry with Cauliflower, Potato – Gobi Aloo LobiaThe post Instant Pot Black Eyed Pea Curry with Cauliflower, Potato – Gobi Aloo Lobia appeared first on Vegan Richa.

Spicy Corn Chaat

June 19 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Spicy Corn Chaat Craving something savory and delicious? This Spicy Corn Chaat is the perfect spicy snack that is sure to satisfy your cravings. It’s also easy and quick to prepare! - 16 oz frozen corn kernels (about 3-1/­­2 cups) - 1 cup green and yellow bell pepper finely chopped (use any bell pepper you have, I decide to use them for color) - 1/­­2 cup finely chopped tomato - 1 tsp ginger juice - 1 tsp salt - 1/­­2 tsp black salt (optional) - 1 tsp cumin seed powder (roasted) - 1/­­4 tsp black pepper - 1/­­4 tsp red chili powder - 1 tsp green chili (finely chopped, adjust to taste) - 1 Tbsp cilantro (finely chopped) - 1 Tbsp lemon juice - Mix all the dry ingredients together, salt, black salt, roasted cumin seed powder, black pepper, and chili powder, set aside. - Thaw the frozen corn kernels and lightly squeeze some water out. - Coat the nonstick frying pan with oil and heat over medium high heat, put the corn kernels and stir fry for 4-5 minutes stirring continuously. Some corn will start popping and they start getting some brown spots. Turn off the heat. - After corn comes to room temperature add all the ingredients, bell peppers, tomato, sprinkle the spice mix, ginger juice, cilantro and lemon juice and add the green chili to you taste. Mix them well. The post Spicy Corn Chaat appeared first on Manjula's Kitchen.

Mango Curry Chickpeas

June 11 2017 Vegan Richa 

Mango Curry ChickpeasEasy 1 pot Mango Curry Chickpeas. This Mango Curry is creamy, mangoey and perfect when paired with chickpeas, vegetables or baked tofu. Easy and so flavorful. Vegan Gluten-free Soy-free Nut-free Recipe. Mango Curry with Tofu from my first Book has been one of the popular dishes that gets made again and again. I see it many times on Instagram. This is a lightly adapted version of that mango curry. This easy onion, spice and mango curry is simmered with chickpeas and served over rice, grains or with flatbread.  I use canned mango puree from the Indian store for curries as very ripe mangoes can be hard to come by.. The raw-ish or sour-ish flavor might affect the overall flavor balance. Right now with approaching Summer, certain types of mangoes are pretty ripe and they do well in this recipe. Use chickpeas, veggies, baked tofu, lentils, lentil balls, kofta balls or other beans in this sauce. Make this super quick and easy curry. And serve it over rice/­­quinoa, make a bowl with roasted veggies, fill up tacos for a summery fusion meal.  Garnish the tacos with cilantro chopped red onion, chopped tomato. Loads of flavor and all the pleasing notes of sweet, savory, mango, chickpeas and creamy!Continue reading: Mango Curry ChickpeasThe post Mango Curry Chickpeas appeared first on Vegan Richa.


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