spring - vegetarian recipes

Try it! You will enjoy it!

The Worlds 10 Best Vegan Ice Cream Shops

Spinach Alfredo Skillet Lasagna

Satisfying Plant-Based Protein Swaps

Laccha salad recipe – 2 ways | lacha pyaz recipe | onion laccha salad | onion salad










spring vegetarian recipes

Welcome Spring with This Salty Cucumber Lime Soda

April 2 2021 Vegetarian Times 

The bright, fresh flavor also replenishes lost electrolytes. The post Welcome Spring with This Salty Cucumber Lime Soda appeared first on Vegetarian Times.

Vegan Easter Recipes

March 25 2021 VegKitchen 

Vegan Easter Recipes Planning a plant-based Easter feast? You’ve come to the right place. I’ve rounded up all my favorite Vegan Easter recipes right here, so you can plan the perfect menu. From easy appetizers, to hearty main dishes, to sweet desserts – there’s something for everyone. Easter is the perfect holiday for putting together a vegan brunch or dinner. With all of the fresh, seasonal product of spring – these recipes are filled with light leafy greens, fresh asparagus, beets, carrots, and bright, citrusy flavors. So much deliciousness! Use these mix and match vegan menu suggestions to create a memorable Easter feast for your family and friends. Vegan Easter Appetizers Deviled Tomatoes Mushroom, Asparagus, and Artichoke Medley Beet Muhummara Spinach or Arugula Strudel Green Pea, Parsley, and Pistachio Dip Raw Vegan Cheddar Cheese Spread Rosemary Roasted Mushrooms Mushroom, Asparagus, and Artichoke Medley Vegan Easter Soups Greek-Flavored Spinach and Orzo Soup Vegan Tomato Gazpacho Lemony Leek and Mushroom Soup Creole Carrot Soup Vegan Cream of Broccoli Soup Creole Eggplant Soup Classic Leek and Potato Soup Vegan Easter Salads Spring Greens Salad with Endive and Oranges Mixed Greens Salad with Beets and Walnuts Asparagus with Mustard-Dill Sauce Beet and Red Cabbage Slaw Orange and […] The post Vegan Easter Recipes appeared first on VegKitchen.

Best Vegan Easter recipes

March 24 2021 Oh My Veggies 

Spring is in full swing which means Easter is right around the corner. While many people think of ham and jelly beans at Easter time, there’s a whole world of Easter-worthy vegan dishes out there too! Easter is a great opportunity for a vegan feast, because of all the delicious seasonal spring fruits and veggies – like carrots and lemon and strawberries. Whether you celebrate Easter by going to church or by hunting for eggs, its a great time to try out some new dishes. We’ve picked our favorites vegan Easter recipes to share here, but make sure you head over to VegKitchen to find even more vegan easter recipes for your brunch and dinner menus. Here’s a collection of vegan recipes to make your Easter Sunday that much more delicious! Vegan Scrambled Eggs If you’re looking for a great alternative to eggs for breakfast or brunch, try this delicious eggless scramble instead! It’s delicious on its own, or wrapped up in a tasty breakfast burrito! Find the recipe here: Vegan Scrambled Eggs Vegan Lentil Meatloaf If you’re looking for a show-stopping main dish for your Easter menu, this vegan-friendly lentil meatloaf is a surefire crowd pleaser. It’s hearty and […]

Its the Perfect Time to Add Mushrooms to Your Plate

March 19 2021 Vegetarian Times 

Its the Perfect Time to Add Mushrooms to Your Plate Include these versatile, flavorful fungi in your diet and your health could spring up overnight. The post Its the Perfect Time to Add Mushrooms to Your Plate appeared first on Vegetarian Times.

Pepita Dill Havarti

March 12 2021 Isa Chandra Moskowitz 

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

Classic Carrot Cake

February 25 2021 Isa Chandra Moskowitz 

Classic Carrot Cake Makes 1 9×13 sheet cake or 9-inch round cake Photo By VK Rees It’s almost carrot cake season! Or, maybe if we make a bunch of carrot cake, spring will come early? This is a very classic recipe for the most beloved of desserts. Walnuts, raisins, plenty of spice and, of course, a generous amount of shredded carrot. Olive oil gives the cake a surprisingly buttery flavor that isnt too heavy. The frosting is thick and lemony and lets all of the flavors really shine. It makes a great layer cake, but its pretty awesome as sheet cake, too. Just pick your poison! This recipe is from The Superfun Times Vegan Holiday Cookbook! What a great cookbook. Ingredients For the Cake: 2 cups all-purpose flour 1 tablespoon ground cinnamon 1 teaspoon ground ginger 1/­­2 teaspoon ground nutmeg 1 teaspoon baking soda 1 teaspoon baking powder 1/­­2 teaspoon salt 1 1/­­2 cups granulated sugar 3/­­4 cups unsweetened vegan milk 1/­­2 cup olive oil 1/­­2 cup unsweetened applesauce 2 tablespoons ground flax seeds 2 teaspoons pure vanilla extract 3 cups shredded carrots  1 cup coarsely chopped walnuts 1 cup raisins For the Crumb Topping: 3 cups powdered sugar 1/­­2 cup refined coconut oil 2 tablespoons lemon juice 2 tablespoons unsweetened vegan milk 1/­­2 teaspoon pure vanilla extract pinch salt 3 tablespoons refined coconut oil, melted For garnish: 3 tablespoons shredded coconut or additional chopped walnuts Directions Preheat oven to 350 F. Lightly grease a 9×13 inch or two 9-inch round  baking pans. Sift flour, cinnamon, ginger, nutmeg, baking soda and baking powder and salt into a large mixing bowl.  Beat together milk and flax in a large mixing bowl until frothy. Blend in the olive oil, applesauce and vanilla until well combined.  Add the dry ingredients to the wet ingredients and mix until no large lumps remain. Fold in carrots, walnuts and raisins.  Pour batter into the prepared pan(s) and bake for 40 to 45 minutes in a sheet pan or 32 to 35 minutes in cake pans, or until a knife inserted in the middle comes out clean. Transfer to a cooling rack to cool completely before frosting.  Make the frosting: Melt coconut oil in a medium mixing bowl. Add powdered sugar, juice and salt and blend with a hand mixer on low speed until incorporated. Turn mixer to medium-high speed and continue to blend until smooth. Chill for 30 minutes.  Remove from refrigerator and whip on medium-high speed with mixer until light and fluffy.  For sheet cake: Using a spatula, or spoon, spread icing over cake. Sprinkle with coconut. Cut into squares and serve.  For layer cake: Using a spatula or spoon, frost top of one cake with half the icing. Add the second cake to the top and frost with the rest of the icing. Sprinkle with coconut. Cut into wedges and serve.

cabbage roll recipe | stuffed cabbage rolls | stuffed cabbage spring roll recipe

February 15 2021 hebbar's kitchen 

cabbage roll recipe | stuffed cabbage rolls | stuffed cabbage spring roll recipecabbage roll recipe | stuffed cabbage rolls | stuffed cabbage spring roll recipe with step by step photo and video recipe. snacks or starter recipes have always been labelled as oil-based recipe and hence can be unhealthy. it would be either deep-fried or tossed in oil to get the extra crisp and crunchiness with some lip-smacking taste. all these can also be with a healthier way too and steamed stuffed cabbage rolls recipe known for its taste and filling stuffing. The post cabbage roll recipe | stuffed cabbage rolls | stuffed cabbage spring roll recipe appeared first on Hebbar's Kitchen.

spring rolls recipe | veg spring roll recipe | veg roll with spring roll sheet

January 21 2021 hebbar's kitchen 

spring rolls recipe | veg spring roll recipe | veg roll with spring roll sheetspring rolls recipe | veg spring roll recipe | veg roll with spring roll sheet with step by step photo and video recipe. asian or indo chinese snacks are very popular among indian audience for it spicy and flavorful taste. these are generally made with a combination of sauces like soy, chilli tomato and vinegar. but there are some other types of deep-fried snacks and veg spring roll recipe is one such crispy and tasty snacks known for its lip-smacking taste and flavor. The post spring rolls recipe | veg spring roll recipe | veg roll with spring roll sheet appeared first on Hebbar's Kitchen.

5 Natural Ways to Increase Vitamin D

January 12 2021 Vegetarian Times 

5 Natural Ways to Increase Vitamin D Here are five ways to naturally enhance your vitamin D intakes during winter, spring, summer or fall! The post 5 Natural Ways to Increase Vitamin D appeared first on Vegetarian Times.

Cast Iron Seitan Steak & Onions

December 30 2020 Isa Chandra Moskowitz 

Cast Iron Seitan Steak & Onions Serves 2 to 4 If youre from Brooklyn — and youre probably not even though you say you are — then you celebrate with steak. Everyone knows this from every movie. Cavernous steakhouses that date back to the last, last century lurking all over the city, tucked under bridges or beside a forgotten waterway, with their historical plaques, creaky wood floors, and signed Frank Sinatra portraits on the wall.  Well, 2020 is over and its time to celebrate Brooklyn style. Whether its a night of somber reflection or one of dancing and drinking (in your own home with only your household members and/­­or just your cat) this recipe works. Its a visceral activity unto itself, injected with whatever meaning you need it to have.  Basically, youll work a pliable ball of gluten until its goth red and gristle-y. Then you roll and pound it. Throw it into a hissing cast iron pan to sear. Smoke. Fire. Sizzles. Who needs fireworks? I was striving for something that could come together in one pot. I like baking seitan, but it does tend to dry things out and I wanted this to be juicy (pronounced JUSAY). Enter sear/­­braise. The steaks are cooked, removed from the pan then you create a rich au jus with onions, garlic and red wine. Some miso for that savory je ne sais quoi. And the seared steaks are placed back in to cook through. The end result is some of the best seitan I have ever had! Seared and smoky, firm but tender. And totally juicy (pronounced JUSAY). Plus it comes with its own sauce, perfect for slathering. Serve with mashed potatoes or crinkle cut fries. Or anything starchy and awesome. Happy New Year.  Recipes Notes ~ I tested this recipe using tamari, but something was missing. The Braggs Liquid Aminos really upped the flavor game here, adding nuance and just kind of this steak sauce flavor that really popped. I recommend it! Not only because you get a bottle with Patricia Braggs floral hat printed on it, but its a nice ingredient to have around for when youre like This rice needs to taste more hippy. ~ Beet powder is another fabulous ingredient. It honestly doesnt have much flavor in small quantities but adds so much color! You can try to use whole beets or whatever you are going to do but I didnt try that and any adjustments to liquid and dry ingredients in this recipe will change the texture dramatically. Ive found it in stores but Amazon is evil and the most reliable place to get it.  ~ If you dont have a cast iron pan, then….wait, why dont you? Get one. You need that hot sizzle when it hits the pan and nothing else will give you that.  ~ The broth you use will affect the outcome. Make sure it isnt too salty because the sauce reduces a lot. If youre using a concentrated bullion mixed with water, that is fine, but go light with it and taste as you go to see if it needs more. ~ I used Bobs Vital Wheat Gluten. If you use a different one, results may vary. Why? Protein content, probably. Not all VWG has the same amount. They should standardize this for our vegan future. ~ I really cant see one person eating a full steak like this, so I dont know, prove me wrong. Aesthetically I wanted it to be this big, but realistically, it serves four. Ingredients For the Steaks 1 1/­­4 cups vital wheat gluten 2 tablespoon nutritional yeast 2 tablespoons beet powder 2 teaspoons lemon pepper (salt free) 1 teaspoon onion powder 1/­­2 teaspoon mild mustard powder 2/­­3 cup water at room temp 3 tablespoons Braggs liquid aminos 2 tablespoons tomato paste 2 tablespoons olive oil 2 teaspoons red wine vinegar Everything else: Olive oil for cooking 1 medium onion, sliced 4 cloves garlic, minced 1/­­2 cup dry red wine 2 tablespoons red miso 3 bay leaves Fresh black pepper 1/­­4 teaspoon dried thyme 4 cups veggie broth Fresh parsley for garnish To serve: Mashed potatoes or crinkle cut fries. Instagram seems to go gaga over crinkle cut fries. Or any potatoes, really. A baked potato would be just fine! Also a green veggie. Nothing with too much flavor because this has a lot! Directions In a large mixing bowl, combine wheat gluten flour, nutritional yeast, lemon pepper, onion powder and mustard powder. Make a well in the center. In a small bowl, mix together water, aminos, tomato paste, olive oil and vinegar until the tomato paste is incorporated.  Add wet ingredients to the well and mix until a lumpy ball forms. It will appear a bit dry. Now, use your hands (with gloves if you have them) to knead the mixture until all ingredients are incorporated and there are no dry spots. If its very cold in the kitchen, you may have a harder time kneading. Moisten your hands with warm water and keep going, it should take about 3 minutes and appear very stretchy.  Divide the ball in half with a knife. Again, if its cold, the seitan might spring back more so this process will take a big longer. On a large cutting board, flatten the dough into a kidney shape that is roughly 3/­­4 inch thick and 8 inches in length. Use a rolling pin to roll, flatten and form. Let the first one rest while you do the second one.  Let both doughs rest about 10 minutes, for the gluten to relax a bit, then repeat the rolling process. Again, its more resistant if your kitchen is very cold so you might need to let it rest one more time.  As the steaks rest the surfaces will get a little smoother, which if what you want for the sear and appearance.  Preheat the cast iron grill over medium high. It should be very hot and water should immediately evaporate. This is important because you want the steak to hiss immediately so that is sears and does not stick.  Pour in a thin layer of olive oil to coat the bottom of the pan. Add the steaks and sear until dark brown, but not burnt, about a minute and a half per side. Use a thin metal spatula to flip steaks. Once they are seared, lower the heat to medium and let them cook until somewhat firm, about 10 more minutes, flipping and pressing down on them with the spatula.  Now we are going to remove the steaks and cook the sauce in that same pan. Place steaks on a plate.  Turn heat up to medium high. Drizzle about 2 tablespoons of olive oil into the pan. Add onions and a small pinch of salt and sear the onions for about 3 minutes. Add the garlic and a little more oil if needed and cook for about 2 more minutes, stirring often.   Add the wine and stir to deglaze and reduce, about 3 minutes. Mix in the miso to dissolve. Add bay leaves, a healthy dose of fresh black pepper (1/­­2 teaspoon or so), thyme and veggie broth. Let the broth warm, reduce heat to medium. Once warm, return the steaks to the brothy pan and submerge, spooning broth and onions over. Cover the pan and let cook for about 30 minutes. The broth should be simmering this whole time, but not boiling too rapidly.  OK were almost done! Remove the cover and flip the steaks. Turn the heat up and let sauce reduce for about 15 minutes uncovered. The broth will get really boily and active. Spoon sauce over the steaks while they cook. The steaks should no longer appear submerged and the sauce should be thickened a bit and really flavorful. Taste for salt.  Let sit for 10 minutes or so before serving. Remove bay leaves and garnish with parsley.

White Chocolate Peppermint Torte

December 7 2020 My New Roots 

White Chocolate Peppermint Torte   Hi friends. It feels good to be back in this blog space. Since the beginning of this year, Ive been focusing my attention on my latest project, My New Roots Grow – an online universe of wellness education – which will launch soon. Grow is the most energy-intensive and large-scale project since my cookbooks, and once again it feels like birthing something major. The blog has been on the back burner giving more space for Grow to, well, grow, but I thought Id pop in with this stellar holiday dessert because tis the season! I actually developed this recipe last winter, but wasnt sure what to do with it. I thought about keeping it exclusively on Grow (since that is where a lot of my recipe content will live from now on!), but because it is so special and delicious, I felt that it should just be out in the world. Inspired by the Spiced Chocolate Torte that I make on the retreats in Mexico (remember places?!), I wanted to make a festive holiday version with white chocolate and peppermint. The crust is dark chocolate and pecan, so rich and delicious with just the right amount of salt. The interior is velvety smooth and beguilingly creamy, made with cashews, coconut oil, and white chocolate. I love the kiss of peppermint in the filling, which is definitely present but not overwhelming. I didnt want anyone to feel like they were eating dessert and brushing your teeth at the same time!   Some notes on the recipe… If youre using peppermint essential oil to flavour the filling, I find it helpful to measure it out on a spoon first, just in case the bottle is in a giving mood – one too many drops of this stuff will ruin a good torte with too much minty-ness! I like to use about 6 or 7 drops total, but if it comes out too fast, I have no way of controlling the amount. If youre using peppermint extract, start at a quarter of a teaspoon and work your way up to the flavour that suits you. If you eat a vegan diet, you can use maple syrup instead of honey in the filling, but the colour is going to be more brown /­­ beige than creamy. Also, make sure to find dairy-free white chocolate, since the vast majority of commercially-made white chocolate contains milk solids. And then, if you do find vegan white chocolate, read the ingredient list to make sure that is doesnt contain any hydrogenated oils or weird emulsifiers (or just pick your battles!).   The torte decorating is entirely up to you, although pomegranate seeds create a striking display of holiday cheer! Other options include fresh mint leaves, cacao nibs, or shaved dark chocolate. You could even include them all, if youre feeling extra festive. Store the torte in the freezer until youre ready to enjoy it, then bring it out about 15-20 minutes before serving so that its not rock hard. Its easier to slice and eat when its warmed up a tad. Use a smooth, very sharp chefs knife, and run it under hot water before cutting into the torte to make it glide. If you’re not in the mood to make a crust, you can turn this dessert into freezer fudge by preparing only the filling. Pour the filling into an 8-inch /­­ 20 cm square pan lined with plastic wrap; top with 1/­­2 cup /­­ 65g toasted pecans, cacao nibs, or chocolate shards, and freeze until solid (about 2 hours). Slice into squares and enjoy straight from the freezer!     Print recipe     White Chocolate Peppermint Torte Serves 10-14 For the crust: 1 cup /­­ 100g pecans 1/­­4 cup /­­ 60ml coconut oil, preferably flavour-neutral 3 Tbsp. pure maple syrup 1/­­4 tsp. fine-grain sea salt 1 1/­­2 cups /­­ 150g rolled oats, divided, gluten-free if necessary 2 Tbsp. cocoa powder For the filling: 1 1/­­2 cups /­­ 200g cashews, soaked for at least 4 hours 3/­­4 cup /­­ 175 ml creamed honey (sub with maple syrup, but be warned the colour of the filling will be brown) 1/­­2  cup /­­ 125 ml coconut oil 75g /­­ 2.6 oz. white chocolate, melted (dairy-free /­­ vegan if desired) 2 tsp. pure vanilla extract 1/­­2 tsp. fine-grain sea salt a few drops peppermint essential oil or extract, to taste pomegranate, mint, cacao nibs, shaved dark chocolate, for garnish, optional Directions: 1. Make the Crust: Preheat the oven to 350°F (180°C). Lightly grease a 9-inch (23 cm) spring form pan or pie dish with coconut oil. 2. In a food processor, blend 1/­­2 cup (50g) of the rolled oats on high until you have a rough flour, place a small bowl and set aside. Without cleaning the machine, process the pecans into a fine crumb with the texture of sand. Add the coconut oil, maple syrup, salt, oat flour and cacao powder, and process again until the dough comes together. Finally, add the remaining 1 cup of rolled oats and pulse until the oats are chopped, but still have some texture to them. The dough should stick together slightly when pressed between your fingers. If it doesnt, try adding a bit more maple syrup or processing a bit longer. 3. Crumble roughly half of the dough evenly over the base of the pan. Starting from the middle, press the mixture firmly and evenly into the bottom, moving outward and upward along the side of the pie dish. The harder you press the crumbs into the dish, the better the crust will hold together. Taking a small section at a time, use the remaining crust to go up the sides, all around the form until complete. Poke a few fork holes into the bottom of the crust to let the steam escape. 4. Bake the crust, uncovered, for 10 to 15 minutes, until fragrant and slightly darker around the edges. Remove from the oven and set aside to cool. 5. Make the filling: Drain and rinse the cashews. In a high-speed blender, combine the soaked cashews, honey, oil, melted chocolate, vanilla, salt, and peppermint, then blend on high until the filling is completely smooth. It can take a few minutes of blending to get it smooth, depending on your blender. If the blender needs more liquid to get it going, add a tablespoon (15 mL) of plant-based milk (or a bit more) to help it along. 6. Pour the filling into the prepared crust, smoothing out the top evenly. Place the torte on an even surface in the freezer, uncovered. Freeze for a couple of hours, and then cover the dish with foil and freeze overnight, or for a minimum of 4 to 6 hours, until the torte sets. 7. Remove the torte from the freezer and let it sit on the counter for 10 minutes before slicing. It is meant to be served cold. Garnish with mint leaves, pomegranate seeds, cacao nibs, melted or shaved chocolate, if desired.   I hope that wherever you are and whatever youre celebrating this month, you are safe, healthy, and grateful. This year has thrown us all for the biggest loop of our lives, and finding the small joys and tiny triumphs (like getting out for some fresh air, putting dinner on the table) is enough to make me feel proud, anyway. The holidays will undoubtedly look different this year, but I know that I am just thankful to have a roof over my head and a torte to share with the ones I love. I hope the same for you, dear friend. In light and love, best wishes for the season ahead. Sarah B The post White Chocolate Peppermint Torte appeared first on My New Roots.

Green Pea, Radish, and Vegan Cheddar Salad

August 24 2020 VegKitchen 

Green Pea, Radish, and Vegan Cheddar Salad This recipe makes a very fresh and spring-y Green Pea, Radish, and Vegan Cheddar Salad that pleases both the eye and the palate. I enjoyed it several times while traveling through some of the heartland states some years (or truthfully, some decades) ago, while still a vegetarian rather than a vegan. Its constant ingredients were the peas, cheese, and celery, with additional, varying ingredients. The post Green Pea, Radish, and Vegan Cheddar Salad appeared first on VegKitchen.

Chocolate-Kissed Peanut Butter Pie

July 14 2020 Robin Robertson's Global Vegan Kitchen 

Chocolate-Kissed Peanut Butter Pie The Plant Protein Revolution Cookbook comes out in just four weeks. Let’s celebrate with something sweet from the book! The Chocolate-Kissed Peanut Butter Pie is everything you could want in a dessert and more.  The “more” being PROTEIN, of course! Each small serving of this decadent confection contains 12 grams of plant protein. This peanut butter pie is complemented by chocolate because: chocolate. The addition of almond flour and tofu (plus the peanuts and peanut butter, of course) provide a wealth of protein to this decadent treat. If you prefer a firm fudgy texture, keep the pie in the freezer; for a softer, creamier texture, keep it in the refrigerator. While the book concentrates mostly on the savory side of plant protein, this recipe shows that there are some sweet treats in store as well.  Best of all, the recipes are all plant foods — no protein powders are called for in any of the recipes. Have you pre-ordered your copy of The Plant-Protein Revolution Cookbook yet? Do it now and get bonus recipes. If you pre-order before August 11, 2020, my publisher will send you additional bonus recipes that you can start using right away! Just send your proof of purchase to the following e-mail address: plantproteinrev@quarto.com and theyll send you the bonus recipes. Now about that pie…. Chocolate-Kissed Peanut Butter Pie This recipe is from The Plant Protein Revolution Cookbook by Robin Robertson (c) 2020, The Harvard Common Press. Photo by Jackie Sobon. Crust - 11/­­2 cups (129 g) almond flour - 1/­­4 cup (22 g) unsweetened cocoa powder - 1/­­4 cup (80 g) pure maple syrup - 1 tablespoon (14 g) refined coconut oil, plus more as needed, melted Filling - 1 cup (175 g) vegan semi-sweet chocolate chips, melted - 1 (12-ounce [340 g]) package firm silken tofu, drained - 1 cup (260 g) creamy natural peanut butter - 1/­­3 cup (106 g) pure maple syrup - 1 tablespoon (5 g) unsweetened cocoa powder - 2 teaspoons pure vanilla extract Drizzle - 1/­­2 cup (88 g) vegan dark chocolate chips - 1/­­2 teaspoon refined coconut oil - 1/­­4 cup (36 g) crushed unsalted dry-roasted peanuts - Line a 9-inch (23 cm) springform pan with parchment paper. - To make the crust, in a food processor, combine the flour, cocoa powder, maple syrup, and coconut oil. Blend until crumbly and well mixed. If the mixture doesnt hold together when pinched between your fingers, add up to 1 tablespoon (15 ml) additional coconut oil. Use your fingers to press the mixture evenly into the bottom and about halfway up the sides of the pan. Place the pan in the freezer while you make the filling. - To make the filling, combine all the filling ingredients in a food processor and blend until completely smooth. Pour the filling into the prepared crust and refrigerate or freeze for 4 hours, or until firm. - To make the drizzle, in a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave for 30 seconds, then stir. If not completely melted, microwave again for 10 seconds at a time until melted. Drizzle the melted chocolate over the top of the pie and sprinkle with the crushed peanuts. Store in the refrigerator for up to 3 days or in the freezer for up to 1 month. Variation: Try swapping out the peanut butter and peanuts for almond butter and crushed almonds. The post Chocolate-Kissed Peanut Butter Pie appeared first on Robin Robertson.

Spring Berry Salad with Lemon Verbena Vinaigrette

June 1 2020 Oh My Veggies 

This light salad recipe is made with fresh spring berries and a lemon verbena vinaigrette. It’s the perfect way to use lemon verbena from the garden! All I Want is Salad We got back from Georgia on Monday night and I’m now ready for my next vacation. I think after you travel, you’re supposed to feel well-rested and satisfied, but traveling only makes me want to travel more. I spent most of the car ride home Googling hotels in Hawaii and the cost of airfare to the Florida Keys. So I guess I haven’t had my fill of travel this summer. But I did leave Georgia with my fill of fabulous desserts, courtesy of my Aunt Darlene. (You’re watching her on The American Baking Competition, right?!) She made mini-cheesecakes and gorgeous stenciled cookies and brownies topped with gold leaf for my cousin’s wedding. Oh, and there was cake too, of course. And then the next day, we got to eat the rejects--more cookies, more brownies, and orange blossom macarons. So! Much! Food! Bingeing on sweets is always the best motivation for getting back on track with my diet. When we were leaving Savannah, I told Chris that all I wanted […]

Vegan Spring Dinner Recipes

March 14 2021 Vegan Richa 

Vegan Spring Dinner RecipesAdd a healthy punch to your plate with these veggie-centric vegan spring dinner recipes! A recipe collection chock-full of lovely spring produce like leeks, spinach, asparagus or carrots! Make the most of spring’s abundance with these Vegan Spring Dinner Recipe Ideas! Let’s bring on spring produce! After a long winter, I simply cant wait to hit the farmer’s market and come home with a big wicker basket filled with spring’s best produce. Crisp green stalks of asparagus and bunches of fresh spinach, young potatoes, leeks, carrots – more than I can probably handle on my own, but I’m up for the challenge and I know my friends will love to try some of these spring dinner recipes, I already have on my to-make list! Want to join in? Let’s get our hands on those spring greens and get cooking! Here are some of my favorite veggie-tastic spring dinner recipes that are colorful, wholesome, and simply feel and taste like spring. Most of these are very easy to make and you will find both light spring cuisine as well as comforting recipes for those colder days. Artichokes Vegan Spinach Artichoke Pasta Bake You will love this delicious vegan spinach and artichoke pasta bake recipe. It's like having spinach and artichoke dip, but for dinner! TRY THIS RECIPE Artichoke Spinach Cauliflower Bean Burgers. Grill-able Vegan Veggie Burger Recipe. These Grill-able Aritchoke Spinach burgers are easy and great for summer. Use any favorite dressings or toppings. TRY THIS RECIPE Vegan Spinach Artichoke Dip Recipe Easy 1 Pot Vegan Spinach Artichoke Dip Recipe. Ready in 30 Minutes. This Creamy Cheesy artichoke dip is perfect for parties, picnics, game day. No Cream cheese or vegan cheese subs. Can be glutenfree, nutfree. Use a 9 inch skillet or stoneware dish to bake TRY THIS RECIPE   Asparagus Vegan Lemon Asparagus Pasta Vegan Lemon Asparagus Pasta - 30 mins! Creamy Lemon Alfredo style sauce with tofu with fettuccine and pan roasted garlic asparagus and more lemon. Vegan Nutfree Recipe. Can be Glutenfree. 17 gm of protein TRY THIS RECIPE Fettuccine with Tomato Cream Sauce and Asparagus Fettuccine with Tomato Cream Sauce and Asparagus. Easy tomato Cream sauce with pasta and garlic roasted Asparagus. Use other veggies of choice. Add some chickpea chorizo or smoked coconut for variation. Vegan Soyfree Recipe. Can be gluten-free with gf pasta. TRY THIS RECIPE Roasted Asparagus Basil Soup. Vegan Glutenfree Recipe This Roasted Asparagus Basil Soup is a simple soup with fresh asparagus, basil, dill, onions and cashews. Creamy, Vegan and Gluten-free Recipe TRY THIS RECIPE Chickpea Tofu Asparagus Curry Easy Asparagus Curry with Chickpea Tofu, Spinach, Indian Spices and tomato curry. Indian Vegan Gluten-free Soy-free Recipe. Serve with Rice or flat-bread. Asparagus Ki Geeli subzi TRY THIS RECIPE Bulgogi Roasted Spring Veggie Bowl Bulgogi Roasted Spring Veggie Bowl. Spicy, sweet Korean Gochugaru blend roasted Cauliflower Mushroom Asparagus Bowl. Vegan Gluten-free Nut-free Recipe TRY THIS RECIPE   Carrots Carrot Zucchini Chickpea Fritters Vegan Recipe Carrot Zucchini Chickpea Fritters Vegan Recipe. Eggless, nut-free, yeast-free. Can be made gluten-free. Cooked Chickpeas, shredded veggies and turkish spices. Makes 7 to 8 patties TRY THIS RECIPE Vegetable Carrot Fried Rice - Carrot Pilaf Vegetable Carrot Fried Rice with Indian spices. Carrot Veggie Brown Rice Pilaf. Colorful flavorful side for Easter or Holidays. Vegan Glutenfree Soyfree Recipe. Add more Peas or chickpeas to make this a full meal. TRY THIS RECIPE Peanut Butter Roasted Cauliflower and Carrot Salad Bowl Peanut Butter Cauliflower Bowl with Roasted Carrots. Cauliflower tossed in peanut butter sauce and roasted, carrots tossed in hot sauce and roasted. Vegan Recipe, Gluten-free option.   TRY THIS RECIPE   Radishes Fusilli with Broccoli and Basil pesto and Red radish Fusilli with Broccoli and Basil pesto is an easy and quick meat free meal, a great recipe after a long day at work TRY THIS RECIPE Roasted Cauliflower and Radish with Mustard, Nigella, and Fennel Seeds This recipe is super-easy and addictive. Fennel and nigella seeds give the vegetables an Indian pickle flavor profile. Roasted cauliflower is always a hit, and here you can try roasted radish as well. I like to use baby red radishes because they make the dish look so colorful. Serve this with Northeastern dals such as odia dal or cholar dal, and with spicy curries that use fennel seeds. (Recipe from http:/­­/­­www.amazon.com/­­gp/­­product/­­1941252095/­­vegric-20 Copyright (C) 2015 by Richa Hingle. TRY THIS RECIPE   Spring Cabbage Instant Pot Indian Cabbage and Peas (Patta Gobi Subzi) Instant Pot Indian Cabbage and Peas! Patta Gobi Ki Subzi This Cabbage Curry is made in a pressure cooker. Vegan Gluten-free Soy-free Nut-free Braised Cabbage Recipe. Stove top option in notes TRY THIS RECIPE Vegan Okonomiyaki - Cabbage Carrot Pancakes Vegan Okonomiyaki - Cabbage Carrot Pancakes. Japanese Okonomiyaki made vegan. Served with home made tonkatsu sauce.Makes 5 to 6 pancakes TRY THIS RECIPE   Avocado Avocado Pasta with Smoky Pecans Avocado Pasta with Smoky Pecans. This 20 Minute Creamy Avocado Basil Sauce is great over spaghetti or zoodles. Serve with smoky spicy pecans for amazing flavor.  Vegan Soyfree Recipe. Can be nutfree.  TRY THIS RECIPE Mediterranean Quinoa Salad with Arugula, Avocado Mediterranean Quinoa Salad with Arugula, Avocado and Lemon Oregano Olive oil dressing. The Mediterranean Lemon Garlic Dressing brightens up this Summery Quinoa Salad. Perfect to make ahead and serve at Picnics. Vegan Gluten-free, Nut-free Soy-free Recipe. TRY THIS RECIPE Spicy Avocado Chickpea Salad Sandwich Easy Smashed Avocado Chickpea Salad sandwich spiced with cumin and cayenne. Serve over soft fresh bread layered with greens and juicy tomatoes. TRY THIS RECIPE   Spinach Vegan Palak Tofu Paneer - Tofu in Spinach Sauce This Vegan Palak Tofu Paneer is the easiest and the tastiest dairy-free, gluten-free Saag Tofu. Tofu in Spinach Sauce. Can be made soy-free with chickpea tofu. Ready in 20 Minutes! TRY THIS RECIPE Cauliflower Chickpeas and Spinach in Mustard seed Curry Leaf Sauce This easy cauliflower chickpea and spinach saute features a fragrant Mustard Seed & Curry Leaf Sauce - an easy vegan meal that is ready in 30 minutes. Packed with healthy cauliflower, creamy chickpeas, and super food spinach in every bite TRY THIS RECIPE Garlic Potato Spinach Stir fry ( Lasooni Aloo Palak) Garlic Potato Spinach Stir fry - Lasooni Aloo Palak. Potato Spinach curry with garlic and Indian spices. Vegan Gluten-free Nut-free Soy-free Recipe TRY THIS RECIPE   Potatoes Gujarati Potatoes with Sesame Seeds - Bateta Nu Shaak Gujarati Potatoes with Sesame Seeds. Indian Spiced Potatoes with sesame seed and peanuts. Vegan Gluten-free Soy-free Indian Gujarati Recipe. Bateta Nu Shaak. TRY THIS RECIPE Potato Pesto Pizza - Vegan Pesto Pizza Easy Potato Pesto Pizza with Thin Crust. Basil Spinach Pesto makes for a refreshing Pizza base topping with thin potato slices, onion and garlic. Bake or make on the grill. Vegan Soyfree Recipe. TRY THIS RECIPE   I hope you found your favorite amongst my vegan spring dinner recipes! If you want to keep on browsing, here are more spring recipe round-ups that also include sweet treats: - Spring Recipes  - Vegan Easter Dinners - Mother’s Day Brunch Ideas    The post Vegan Spring Dinner Recipes appeared first on Vegan Richa.

Springtime & Holi!

March 11 2021 Manjula's kitchen 

Springtime & Holi! I am very excited about the weather becoming warmer and Spring’s arrival.  With this also comes Holi, one of my favorite festivals! Holi is the festival of colors and will be celebrated on March 28th. I am beginning my preparations as we speak! The house will soon be full of sweet aromas to indicate Holi is coming. Of course, this also allows me to spend more time in my favorite place at my home - the kitchen! I love the spirit of the holidays! The holidays bring back a lot of fun memories from my childhood. As a young child, I can vividly remember the whole neighborhood filled with excitement as the delicious aromas of Holi wafted throughout the neighborhood. Of course, we loved to “play” Holi, throwing brightly colored powders at each other to celebrate! I can remember my mother also being very excited about Holi.  She loved to prepare a variety of finger foods because it was easy to share with friends and neighbors. I am planning to make sweet and savory snacks that can last until it is Holi. This year, celebrating Holi will be different because we still need to socially distance ourselves, even though most of our friends are fully vaccinated.  Despite this, I am still excited to spend time with friends and family! Here are a few of the dishes I plan on preparing to celebrate Holi:  Gujia, Besan Ka Ladoo, Meethi matries, Crispy Shakarpara (Almond Biscuit), Besan Sev, Apple Coconut Barfi.  For a cold refreshing beverage, I plan on making Thandai (a special drink traditionally made for Holi). Spring is almost here, and we have a lot to be thankful for!  Enjoy! The post Springtime & Holi! appeared first on Manjula's Kitchen.

Fennel and Lentil Soup with Gremolata

February 17 2021 Golubka Kitchen 

Fennel and Lentil Soup with Gremolata I love fennel, always, but especially during this time of year, when cravings for spring start coming on strong. Fennel’s one-of-a-kind anise flavor, brightness, and crunch really hit the spot, while I dream of verdant spring produce. It’s also citrus season, and simple mandolined fennel and blood orange salads are a favorite (something like this salad, plus segmented or sliced orange, and often without the beans). Fennel is delicious cooked, too – caramelized sauteed fennel, fennel gratin, etc. We also love it in soups, and this week’s recipe is a super simple lentil soup, centered around fennel. We use fennel seeds and bulbs in the soup, and even include the greens from the fennel tops in gremolata, for topping the soup. When it comes to very simple dishes like this one, it’s all about the accompaniments, which is where the gremolata comes in. It’s a condiment kind of similar to Italian salsa verde but without oil, made with just chopped parsley, garlic, and lemon zest. It’s delicious spooned over pretty much any savory fare. That, plus maybe some good, crusty bread, and you’re in for a very cozy meal with this soup. Hope you’ll give it a try! P.S. We just revived our Youtube Channel! Come and stay for simple, seasonal, plant-based cooking and other fun kitchen activities. Our very first video back happens to show you exactly how to make an orange and fennel salad, in case you’re as obsessed with fennel as we are. Fennel and Lentil Soup with Gremolata   Print Serves: 4-6 Ingredients 1 tablespoon fennel seeds 1 large or 2 medium fennel bulbs olive oil sea salt 1 yellow onion, diced small 1 medium carrot, diced small 1 celery stalk, diced small 6 garlic cloves, minced, divided freshly ground black pepper 1 cup brown or French lentils, rinsed 2 bay leaves zest and juice from 1 lemon leaves from 1 small bunch parsley, finely chopped Instructions Toast the fennel seeds in a dry skillet on medium high heat until fragrant, 30 seconds to 1 minute. Watch closely so as not to burn. Let cool slightly and grind the seeds in a mortar and pestle, spice grinder, or a dedicated coffee grinder. Cut the stalks off the fennel, pick off the tender fronds and set them aside for later. Discard the stalks or save to use for vegetable broth or even for juicing. Cut the fennel into wedges. Heat a soup pot over medium heat and add enough oil to generously coat the bottom. Add the fennel wedges and sprinkle them with salt. Let the fennel caramelize and brown for 3-4 minutes, until the undersides are golden, then flip and repeat on the other side. Transfer the fennel to a plate or bowl for now. Add the onion, carrot, and celery to the pot, along with a pinch of salt. Saute over medium low heat, until the vegetables are soft but not browned, about 10-15 minutes. Add about 5 garlic cloves worth of minced garlic (saving 1 minced clove for the gremolata), ground fennel seeds, and black pepper to taste, stir around until fragrant, about 30 seconds. Add the fennel wedges, lentils, bay leaves, 6 cups of water, and more salt to taste. Bring to a simmer and simmer, covered, until the lentils and fennel are tender. Brown lentils usually cook in 15-20 minutes, while French lentils take a bit longer, 20-25 minutes. No matter which lentils youre using, start tasting them at 15 minutes to keep them from getting mushy. Once the soup is done, turn off the heat and add the lemon juice. Discard the bay leaves. Taste for salt and pepper, and adjust if needed. While the soup is cooking, make the gremolata. Finely chop the tender fronds reserved from the fennel. In a small bowl, combine the fennel fronds, lemon zest, parsley, and the remaining minced garlic (1 clove). Mix to combine. Serve the soup warm, garnished with the gremolata. 3.5.3226 The post Fennel and Lentil Soup with Gremolata appeared first on Golubka Kitchen.

Grilled Tofu Skewers

February 7 2021 VegKitchen 

Grilled Tofu Skewers Give these Grilled Tofu Skewers a try for dinner tonight. This recipe is made of Grilled tofu that is marinated and paired with vegetables. Serve up these tofu kebabs for lunch, dinner, or even as a party appetizer for entertaining guests.  A homemade marinade will bring such incredible flavor to the tofu in this dish. When you pair the marinated tofu with the zucchini, peaches, and red onions, you get the perfect sweet and savory recipe.  If you are a fan of firm tofu, here is a creative way to use it up! Toss it on the grill and let it crisp up to perfection.  This Grilled Tofu Skewers Recipe Is … Vegetarian  Gluten-Free  Vegan  A Great Grilling Recipe for Summer and Spring  Nut-Free  30-Minute Dinner Idea  How to Make Grilled Tofu Skewers  The first thing you will want to do is create your marinade. Add the marinade ingredients in a bowl or sealable bag and mix well. If using wooden bamboo skewers, soak them in water. Drain the tofu and pat it dry. Try to get out as much liquid as possible by pressing on it. Cut your tofu into cubes, and toss it in with the marinade. Then […] The post Grilled Tofu Skewers appeared first on VegKitchen.

Everyday Pull-Apart Chick’n Seitan

January 18 2021 Isa Chandra Moskowitz 

Everyday Pull-Apart Chick’n Seitan Makes 4 pounds This is the layery, flaky textured vegan chicken of your dinnertime dreams! I wanted something comparable to store-bought vegan chickn, but like, better? Its just the thing to simmer away on a Sunday then store and use throughout the week. The recipe is not difficult but it does require a few items, such as cheeseclotch and twine, which will only make you feel more cheffy than you already do. The cheesecloth also gives the outer layer a nice pin-prick texture that sears beautifully. The gist of the recipe is that the seitan dough is processed into a soft dough that is somehow clumpy yet totally holds together. Its then gathered pulled, twisted, bundled and simmered, creating a pull-apart texture that is reminiscent of the finest fakest meat. But it tastes so much better when it comes from your kitchen! The flavoring is subtle and versatile enough for everything from a South Asian stir-fry to an Italian parmesan. Theres just a touch of turmeric to lend luster and brighten up the color, pea protein gives it a good nice meatiness and texture. Would it work with something besides pea protein? I dont know! I didnt try it! But I really think the pea is key. For the simmering broth, use a diluted bullion. Just something lightly flavored to keep the flavors mellow. I’ll post more recipes for how to use it. It takes to marinades well and browns beautifully! Grilled, fried, shredded for soups, it’s so fantastically versatile and soaks up flavor like a champ. PS Thanks to Avocado & Ales, the inventor of Chickwheat, which is the shreddiest of shreddy seitan chickn! I used her method of food processing the seitan to give it a bit of that shreddy texture. If you are looking for realllllly shreddy chickn, check that one out. But Im sure you already have. This one is more chunky and pull apart. Like the title says.  Creating Perfect Simmered Seitan Bundles: A romance era novella ~ This recipe is not difficult. But often when people say something “isn’t difficult”, are they just talking you off the ledge? If it isnt difficult why would you have to even say that? Thus, in short, what I mean is that its not difficult IF you pay attention and read the directions, because every step counts. So read this in bed, the night before you make it, and then dream of perfect little seitan bundles. ~ Part 1: Cheesecloth. First of all, make sure you have cheesecloth and twine. Cut the cheesecloth into the proper sizes before beginning and set it aside. When wrapping, dont go too tight or it will make the chickn denser than intended. It will still be good! But this isnt a boustier. Leave some slack, because the seitan soaks in moisture and plumps up, leading to the layery, light shreds we are going for. If that sounds vague, hows this: make sure you can pull the cheesecloth about 1/­­2 an inch away from the seitan once its wrapped. So, snug and secure, with a little room to breath. ~ Part 2: Mind your broth temp. If the broth is too hot you can water log the seitan, but this is very easy to prevent. Before adding the seitan, bring the broth up to a low boil, then lower the heat so that its not boiling at all, just very hot. Then add the seitan bundles. When you add the seitan, the broth temperature will drop even more. Bring the heat up slightly. During this time, the seitan will be developing a skin which will protect it from becoming, as they say, seitan brains. Once it is on this low heat for about 20 minutes, you can raise the heat to a low boil. Now its really cooking! Cook this way for about 45 more minutes, with the lid ajar, using tongs to rotate the bundles every 15 minutes or so. ~Part 3: Cool it now. The cooling off stage is crucial, as if your seitan is heading from a hot spring to a spa at a ski resort. Turn the heat off and let the seitan cool in the broth. This can take an hour or so, but its worth it for perfectly cooked fake chicken. If you have a cool place to put it, thats great. An open porch? A safe fire escape? OK, now that you have attended the Ladys School For Seitan, you should be well prepared to strike out on your own. Have fun and remember: you were made for this! Ingredients For the Chick’n Seitan: 2 cups water 1 tablespoon olive oil 2 teaspoons apple cider vinegar 1 1/­­2 teaspoons salt 2 teaspoons onion powder 1 teaspoon garlic powder 1/­­2 teaspoon white pepper 1/­­8 teaspoon turmeric 1/­­4 cup nutritional yeast flakes 1/­­2 cup pea protein flour 1 1/­­2 cups vital wheat gluten For the broth: 10 cups chickeny vegetable broth 8 bay leaves Directions Have ready 4 nine-inch double layered cheesecloth squares and twine. In a food processor fit with a metal blade, whiz together water, olive oil, apple cider vinegar, salt, onion powder, garlic powder, white pepper and turmeric. Add nutritional yeast and pea protein and process until smooth, about 30 seconds.  Now add the vital wheat gluten and pulse in. Once it is all incorporated, process on low for about 5 minutes. It will be very stretchy, stringy and pliable. Give the motor a break once in awhile if your processor cant handle it.  Divide the dough into 4 even-ish pieces. From this point, be careful not to overhandle the seitan because you want it to retain its texture, which will allow it to separate nicely once cooked.  Gently roll a glob of gluten into an 8 inch roll. Fold in half, give a twist and pull again so its about 6 inches long. This creates the layers. Wrap in cheesecloth, snugly but not tightly, it will expand. Tie with each end with twine. Proceed with the remaining pieces and let rest while you prepare the broth. In a large (8-quart) pot bring broth to a boil. Lower heat. Add the seitan bundles. Let stew very gently without boiling for about 15 minutes. When skin is set, place the lid ajar for steam to escape and low boil for about 45 more minutes.  Cool completely in broth. Pull apart and use how ever you want! It tastes best if browned in some olive oil first.

Rosemary Chocolate Chip Banana Bread

January 4 2021 Isa Chandra Moskowitz 

Rosemary Chocolate Chip Banana Bread Makes one 8×4 loaf If you know me, you know that I sneak rosemary into chocolate wherever I go. And when Im not doing that, Im sneaking chocolate into rosemary. I think one tradition from 2020 that should be carried over into the new year is banana bread. I know everyone has their tried and true, but I rarely make the same recipe twice. Its just such a fun recipe to play with. Anyway, give this a shot. Its mysterious and special but also very familiar and comforting. Works just as well for high tea as it does for morning coffee or midnight snack. And yes, I have high tea now. Ingredients 1 cup mashed very ripe banana (about 3 average sized) 3/­­4 cups sugar 1/­­4 cup olive oil 1 cup unsweetened vegan milk 2 teaspoons pure vanilla extract 2 tablespoons finely chopped rosemary 1 3/­­4 cups all-purpose flour 3/­­4 teaspoon baking soda 3/­­4 teaspoon salt 3/­­4 cup chocolate chips To decorate: Banana sliced lengthwise as best you can (see pic) Sprigs of fresh rosemary Directions Preheat oven to 350 F. Mash the banana in a large mixing bowl until relatively smooth. It should take 3 average sized ones, but spoon the mashed nanas into a measuring cup to make sure, then return to the mixing bowl. Beat in the sugar, olive oil, milk, vanilla and rosemary.  Sift in the half the flour, and all the baking soda and salt and gently mix. Fold in the chocolate chips. Add the remaining flour and mix to incorporate, making sure not to overmix.  Lightly grease an 8×4 loaf pan. Pour the batter into the pan. If youd like to decorate, place the banana cut sides up lenthwise over the batter. Scatter a few springs of rosemary over the top.  Bake for 55 minutes. It should be lightly browned and pulling away from the sides. Its kind of hard to test the inside with a butter knife  because of the chocolate chips and banana might make it look underdone so hope for the best. Let cool and enjoy!

Black & White Cookies

December 19 2020 Isa Chandra Moskowitz 

Black & White Cookies Makes 12 cookies Photo by Kate Lewis New Yorkers used to have to New Yorksplain these cookies to people, but I think everyone knows them by now. The classic NYC cakey cookie, half chocolate, half vanilla. Nothing special but somehow the most special cookie in the world! These are modified from Vegan Cookies Take Over Your Cookie Jar and currently featured in The Modern Love Brooklyn Community Cookzine. And actually, somewhere in the editing process the directions got messed up and so there’s some confusing stuff about cocoa powder in the cookzine directions. Sadface. So this is where I will send people when they yell at me and I’m so sorry about the mistake! In any case, with the proper directions (ahem) these aren’t difficult, but probably more of a weekend project, so have a great weekend everyone and I hope you get to make these. Ingredients For the cookies: 1 cup unsweetened vegan milk 2 teaspoons fresh lemon juice 1/­­2 cup melted refined coconut oil 1 1/­­4 cup granulated sugar 1 1/­­2 teaspoons vanilla extract 1 teaspoon grated lemon zest 2 1/­­2 cups all purpose flour 1/­­4 cup cornstarch 1 1/­­4 teaspoon baking powder 1/­­2 teaspoon baking soda 3/­­4 teaspoon salt For the icings: 3 1/­­2 cups confectioners sugar, sifted if clumpy 1/­­4 cup hot water 1/­­4 teaspoon vanilla extract Pinch of salt 1 tablespoon melted refined coconut oil 2/­­3 cup semi-sweet chocolate chips Directions Preheat oven to 350°F. Line baking sheets with parchment paper and lightly spray with cooking oil. In a medium bowl combine milk and lemon juice, let curdle for about a minute. Whisk in oil, sugar, vanilla, extracts and zest. In a large bowl sift together flour, cornstarch, baking powder, baking soda and salt. Form a well in the center pour in wet mixture. Use a whisk to mix until smooth. Scoop batter onto baking sheets using a 1/­­4 cup measuring scoop about 3 inches apart. Bake until tops are puffed and pale golden, and cookies spring back when touched, 18 to 20 minutes. Remove from oven and let sit for about 5 minutes then carefully transfer to cooling rack to cool completely.  Meanwhile, make the icings: Sift the powdered sugar into a large mixing bowl. Add hot water, salt, vanilla and oil and stir with a whisk until smooth. Transfer about 1/­­3 of the of icing to another bowl to use for the chocolate side in a bit. Turn cookies flat sides up, dust off any crumbs and spread white icing over half the cookies using the back of a spoon or a frosting spatula. Let icing dry while making chocolate side. In a double boiler or microwave, melt chocolate chips until smooth. Add melted chocolate to leftover white icing and whisk until smooth. Use tablespoons of hot water if it seems too thick. Spread icing onto other half of the cookie and let set for about 30 minutes. Serve!

WORLD 2.0 vegan cookbook on Kickstarter

November 2 2020 The Lotus and the Artichoke 

WORLD 2.0 vegan cookbook on Kickstarter Visit Kickstarter to pre-order: http:/­­/­­kck.st/­­2TE62bO  My first book has been a bestseller for almost eight years, but ever since the sequels came out, I’ve wanted to go back and massively upgrade the visuals on the original book: to re-do the cover artwork and re-shoot most of the food photos. After publishing 5 other books and spending additional years in the kitchens of the world, I knew I could improve the recipes, add outstanding dishes that didn’t make it into the first versions, and bring more culinary authenticity and cultural awareness to the entire book. The newly updated, re-photographed and freshly illustrated edition of The Lotus and the Artichoke – Vegan Recipes from World Adventures is my classic, first journey in the world of vegan cookbooks reimagined and upgraded. Its my tribute to powerful memories, awesome individuals, and fantastic meals that Ive made, found, and shared with countless others like you. I’ve wanted to re-create my first cookbook for years, but the opportunity didn’t really arise until the surprises and challenges that have been this monster of a year, 2020. Yasai Izakaya Genki, Tokyo 2019 You see, I’d planned to return to Japan and continue my adventures from late 2019. Ultimately, now, Id be wrapping up The Lotus and the Artichoke – JAPAN. But when Corona hit, not only did it cancel nearly all my events and most of my income, like for so many people, lockdowns and border closures meant drastic changes not just daily life but to our travel plans as well. The struggle to return to a form of life that is more predictable and free has been different for all of us. As life has become more routine and restricted, our travels have been more in our minds and through the eyes of others-- through art, music, video and social media. A big part of my own escape these last months has been getting into the kitchen and diving back into my first cookbook - revisiting the intense dishes, unforgettable places and global flavors that shaped my life and projects over the last eight years. Ive cooked for the family, for friends, and for neighbors. Hopefully opportunities for more lunch and dinner parties and big cooking events will shape up soon! updated world map & photo collage for WORLD 2.0 edition NEW in Vegan Recipes from World Adventures 2.0: - brand NEW cover art & illustration! - NEW introduction & kitchen info! - more travel stories! - 8+ totally NEW recipes (not found in earlier editions!)  - 70+ newly photographed dishes!  - 100+ updated & improved recipes!  - better recipe names with respect to cultures & inspirations - 8+ additional pages of adventures & travels! As with all 6 of my cookbooks, I have written, illustrated, cooked, photographed and designed this book myself. The Lotus and the Artichoke is the ultimate combination of my passions: art, travel, vegan cooking, and photography. - My fully updated and re-envisioned first cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide -  224 pages with 100+ recipes and over 90 full-page color photos  - Personal stories, art, and recipes inspired by my travels and culinary adventures in over 50 countries.  - Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients  - Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds - Available in ENGLISH... und auch auf DEUTSCH! Palak Paneer – North Indian spinach with tofu paneer Pad Thai – rice noodles with tofu, crushed peanuts & lime Omelette *NEW RECIPE* Mombasa Red Curry – with sweet potatoes & tofu Buka – Nigerian stew & Jollof – Senegalese rice *NEW RECIPES* Koshary – Egyptian pasta, lentils & rice with red sauce & fried onions *NEW RECIPE* Mini Meat Pies – made with lentils & vegetables Lasagna – with smoked tofu, cashew cheese, zucchini & mushrooms Recipes in Vegan Recipes from World Adventures 2.0 AMERICAS -  Salade a la Montréal arugula, pears, walnuts & lemon dressing -  Lower East Side Salad avocado and tomatoes on quinoa & carrot ginger dressing -  Jersey Summer Salad spinach, tomatoes, mushrooms, walnuts & raspberry dressing -  Pancakes American breakfast classic -  Waffles *NEW*  -  French Toast another American breakfast classic -  Tofu Scramble with mixed vegetables -  Omelette *NEW*  -  North End Pasta Spaghetti & Vegan Meatballs with red sauce -  Ithaca Mac & Cheeze baked casserole -  TLT Tempeh Lettuce Tomato sandwich -  Black Bean Burgers 90’s style classic burgers -  Three Bean Chili with assorted vegetables -  Mango Pear Crumble with ginger & cinnamon -  Roasted Walnut Brownies double chocolate delight -  Oatmeal Cranberry Walnut Cookies American classic -  Guacamole Latin American avocado dip -  Salsa Latin American spicy tomato dip ASIA -  Cold Sesame Noodles Chinese dim-sum classic -  Wontons Chinese steamed dumplings with soy ginger dipping sauce -  Congee savory rice porridge *NEW*  -  Horenso Goma-ae Japanese chilled sesame spinach -  Miso Soup Japanese classic with tofu -  Teriyaki Tempeh Japanese stir-fry with vegetables -  General Tsos Chicken Cantonese classic -  Sesame Ginger Tofu Chinese fusion -  Tom Kha Thai coconut soup with tofu & vegetables -  Pad Thai rice noodles with tofu, crushed peanuts & lime -  Pad Horapa Makua Thai stir-fry with eggplant, basil, tofu & cashews -  Bai Cha Cambodian fried rice with smoked tofu & vegetables -  Gói Cuôn Vietnamese fresh spring rolls with ginger peanut sauce -  Pho Vietnamese noodle soup with smoked tofu & vegetables -  Banh Mi Vietnamese seitan sandwich -  Mirza Ghasemi Persian eggplant -  Gajar Masala grated carrots with pineapple, dates & cashews -  Aloo Raita Indian potatoes and cucumbers in yogurt -  Poha Indian flattened rice with potatoes & spices -  Gobi Tikka Indian baked marinated cauliflower -  Pakoras Indian spinach fritters with apple tamarind chutney -  Masoor Dal North Indian red lentils -  Chole Bhature Indian chickpeas with fried flatbread -  Hyderabadi Biryani South Indian rice dish -  Dhokla South Indian savory steamed chickpea cake -  Masala Dosa South Indian cr?pe with spicy potato filling -  Sambar South Indian vegetable & lentil stew -  Coconut Coriander Chutney South Indian condiment -  Paneer Makhani North Indian tomato curry with tofu paneer -  Mutter Paneer North Indian peas with tofu paneer -  Palak Paneer North Indian spinach with tofu paneer -  Navratan Korma North Indian creamy vegetable curry -  Vegetable Jalfrezi North Indian spicy mixed vegetables -  Dal Makhani North Indian creamy bean curry -  Sindhi Bhindi Masala North Indian okra -  Bengan Bhartha North Indian eggplant -  Chilli Paneer Indo-Chinese tofu paneer -  Vegetable Manchurian Indo-Chinese dumplings -  Halva Indian semolina sweet -  Saffron Mango Lassi Indian yogurt shake -  Naan North Indian flatbread -  Nariyal Chaval South Asian coconut rice -  Haldi Chaval North Indian golden rice with turmeric -  Jeera Chaval North Indian rice with cumin seeds AFRICA -  Plasas & Fufu Gambian spinach peanut stew with mashed cassava -  Koshary Egyptian pasta, lentils & rice with red sauce & fried onions *NEW* -  Tanjine Moroccan stew with couscous *NEW* -  Mombasa Red Curry with sweet potatoes & tofu -  Ful Medames North African spicy bean dip *NEW* -  Hummus North African & Middle Eastern chickpea spread -  Buka Nigerian stew mushrooms and soy meats *NEW* -  Jollof Senegalese seasoned rice *NEW* EUROPE -  Endive Sprout Boats with sesame soy dressing -  Field Greens & Seared Apples with chickpea ginger parsley dressing -  Borscht Russian beet soup -  Blintzes Russian-Ukrainian cr?pes -  Gazpacho cold tomato & cucumber soup -  Carrot Ginger Zucchini Soup classic & creamy -  Roasted Root Vegetables with rosemary & spices -  Rotkohl German stewed red cabbage -  Kartoffelpuffer German potato pancakes with homemade applesauce -  Semmelknödel Bavarian bread dumplings -  Auflauf German zucchini & potato casserole -  Zwiebelkuchen German baked flatbread with onions & smoked tofu -  Schnitzel Austrian-style breaded bean cutlets -  Käsespätzle Swiss-German noodles with leeks & cheeze sauce -  Tofu Mushroom Stroganoff with fresh herbs -  Quiche French savory pie -  Cashew Mushroom Risotto with sun-dried tomatoes -  Lasagna with smoked tofu, zucchini & mushrooms -  Tempeh Stuffed Mushrooms with garlic & herbs -  Stuffed Peppers with tomato rice & smoked tofu -  Spinach & White Beans with sun-dried tomatoes & herbs -  Vegan Meat Pies with lentils & vegetables -  Turkish Bulgar Pilaf with Tofu-Feta & fresh herbs -  Grah Balkan bean stew with seitan -  Gibanica Balkan cheese pie -  Bratäpfel baked apples stuffed with dates, figs & walnuts -  Apfelstrudel Austrian-German apple pastry -  Lebkuchen traditional German Christmas cookies -  Tarte au Citron French lemon pie -  Mandeltorte German-Swedish almond pie Dal Makhani – North Indian creamy bean curry Masala Dosa – South Indian cr?pe with spicy potato filling, sambar & coconut chutney Pad Horapa Makua – Thai stir-fry with eggplant, basil, tofu & cashews Borscht – Russian beet soup Blintzes – Russian-Ukrainian tofu cheese cr?pes with jam Beaner Schnitzel – Austrian-style breaded bean cutlets Käsespätzle – Swiss-German noodles with leeks & cashew cheese sauce Pasta Famiglia – Spaghetti & Vegan Meatballs with red sauce Teriyaki Tempeh – Japanese stir-fry with vegetables Hyderabadi Biryani – South Indian rice with vegetables Chilli Paneer – Indo-Chinese spicy stir-fry with tofu paneer Vegetable Manchurian – Indo-Chinese dumplings The Lotus and the Artichoke – World Adventures from World Adventures 2.0, my updated, re-photographed & illustrated original cookbook is only available for pre-order on Kickstarter for 21 days!

Tie-Dye Purple Cauliflower Alfredo

July 17 2020 Isa Chandra Moskowitz 

Tie-Dye Purple Cauliflower Alfredo Serves 6 The world is a nightmare, dinner doesnt have to be. What if pasta could be a fantasy dreamworld where our alfredo was tie-dye purple? But this alfredo is not just pretty, its so, so tasty! Purple cauliflower is braised just until tender, keeping its color somewhat intact and bringing a deep, cruciferous flavor, plus lots of creaminess, to the sauce.  Note, I said it keeps its color somewhat intact. I had to throw in a non-conventional ingredient to make the lavender pop a bit. Dont hate…its frozen blueberries! But you really cant taste them and you know you have some laying around for the apocalypse.  So youll be left with a pretty lavender sauce to coat your noodles in. But it doesnt stop there! Take a lemon and squirt it over the plate, then watch your lavender deepem into fuschia and magenta streaks, splotches and ribbons of color. You are the greatest artist of your generation. Make sure to do this tableside and get a video of it.  OK, now get yourself on an app, order some purple cauli and whip this up! Its good wholesome entertainment for the whole fam (or your cats) and a relaxing escape that will make you think of a better possible future. Right? Recipes Notes ~ Some serving ideas: grilled or breaded tofu, tofu balls (recipes for all of those exist on this site, I’m just too world weary to link to them), toasted pine nuts, springs of fresh basil, your favorite fake chick’n. ~ Bottled lemon juice will work, but fresh will taste better! ~ If you dont have purple cauli this wont work out but it will still be a tasty cauliflower recipe.  ~ For best results, trim the white parts of the cauliflower away as much as possible so that you are left with mostly purple floret. ~ Dont use too dark a veg broth. The lighter you go, the less muted your sauce will be. ~ If you dont have a high speed blender, do not despair. Just soak the cashews for at least 2 hours (preferably overnight) and proceed with your regular old blender. You can also boil them for 20 minutes if you are super short on time and didnt plan ahead. Ingredients 2 tablespoons refined coconut oil 1 cup sliced shallot 6 cloves garlic, minced 3 cups vegetable broth 1 head purple cauliflower in small florets (about 6 cups) 3/­­4 cups whole unroasted cashews 2 tablespoons fresh lemon juice (plus extra for squeezing) 1/­­4 cup nutritional yeast 10 frozen blueberries 3/­­4 teaspoons salt 1 pound fettuccine, cooked according to package directions in salted water Directions 1 – Boil salted water for pasta and get that whole thing going. By the time youre done making the sauce sauce the pasta should be drained and ready.  2 – Preheat a large pan over medium heat. Sauté shallot in coconut oil with a pinch of salt for 5 to 7 minutes. Add the garlic to the pan and spoon a little dab of oil on it. Mix in with the shallots and cook another 2 minutes.  3 – Add the broth, cover pan and bring to a boil. Place the cauliflower in the pan in as much of a single layer as possible. Cover and steam about 4 minutes. Mix cauliflower in the liquid, cover and steam another 4 minutes. It should be fork tender. Remove a few florets to place on the individual pasta plates later, if you like. 4 – In the meantime, place the cashews, lemon juice, nutritional yeast, blueberries and salt in a high speed blender (see note if you don’t have a highspeed blender). When the cauliflower is done, transfer it to the blender. Let sit for 10 minutes or so just to stop steaming. At that point, blend until smooth, scraping down the sides 5 – When pasta is ready, drain and pour the sauce over it. Reserve a little bit for dolloping over the plates of pasta. Taste pasta for salt. The saltiness with vary depending on your salted water and the saltiness of the broth. 6 – Place pasta in bowls, spoon additional sauce over noodles. Now take a seeded lemon and squirt it all over the pasta. Voila! Tie dye alfedo.

Creamy Vegan Lemon Pasta with Asparagus

June 10 2020 Golubka Kitchen 

Creamy Vegan Lemon Pasta with Asparagus Coming to you with this creamy, lemony pasta that’s under 10 ingredients and presents a really delicious way to eat a lot of asparagus. I have to admit that asparagus is not my favorite vegetable, but I still eat tons of it in the spring because the mission here is to learn to love and take full advantage of all vegetables in season. I do find asparagus to be truly enjoyable in this pasta – it’s hard not to when it’s framed by carbs and a rich, creamy sauce. This dish comes together pretty quickly. We whip up a simple lemony cashew sauce in the blender and blanch the asparagus together with the pasta, then mix it all together and serve. The brightness and acidity of the lemon punctuates the richness of the sauce and gives the whole thing a sunny feel. Hope you’ll give it a try! Creamy Vegan Lemon Pasta with Asparagus   Print Serves: 4 Ingredients ½ cup raw cashews sea salt 1 clove garlic - roughly chopped zest and juice from 1 large lemon 2 teaspoons nutritional yeast freshly ground black pepper pinch red pepper flakes (optional) 12 oz spaghetti or other pasta of choice about 13 oz asparagus - tough ends snapped, cut into 2-inch pieces basil or parsley - for garnishing (optional) Instructions Soak the cashews in hot water for at least 15 minutes. Set a large pot of well-salted water to boil. In an upright blender, combine the drained cashews with ¾ cup water, garlic, lemon zest (reserve some for garnishing), lemon juice, nutritional yeast, pepper, red pepper flakes if using, and a generous pinch of salt. Blend until very smooth. Taste for salt and adjust if needed, the sauce should be fairly salty. Cook the pasta in the prepared pot until al dente, according to the time on the package. Add the asparagus to the pot at the last 3 minutes of cooking the pasta, to blanch. Reserve 1½ cups of the starchy pasta water before draining the pasta. Drain the asparagus and pasta and return both to the pot. Pour the cashew sauce over the pasta, along with a generous splash of the reserved pasta water, mix well to combine. Add more pasta water as needed, until you have a nice saucy consistency. Serve right away, garnished with the reserved lemon zest and herbs, if using. 3.5.3226 The post Creamy Vegan Lemon Pasta with Asparagus appeared first on Golubka Kitchen.

Lemon & Poppy Seed Vegan Baked Oatmeal – Healthy

May 17 2020 Vegan Richa 

Lemon & Poppy Seed Vegan Baked Oatmeal – HealthyFor a Healthy Baked Oatmeal Recipe that tastes like a lemon and poppy seed muffin, look no further than this gluten-free and vegan Lemon Poppy Seed Oatmeal. Jump to Recipe This Healthy Vegan Baked Oatmeal is a comforting and cozy start to the day – and guess what? It tastes like a Lemon and Poppy Seed Muffin. The type of muffin that reminds us of road trips, picnics, bake sales, and all kinds of light-hearted springtime fun, or is that just me? I used to be all about that bowl of steaming porridge oats in the morning….. lol nope that was not me, I never liked oats! Until I discovered the beauty of baked oatmeal. Since I started making baked oatmeal, Ive fallen in love with the cakey texture and I LOVE  how you can make a big casserole dish in advance and portion it out for a healthy vegan breakfast all week long. Plus you get to play around with so many fun and seasonal flavor options.  Have you tried my PB&J Baked Oatmeal, my Pumpkin Baked Oatmeal or Banana Bread Baked Oatmeal. Bookmark them, oatmeal lovers, and thank me later. Anyways, this is a one-casserole recipe and it is super simple to make – even on a weekday, though I like to prepare it on Sundays to take the edge off Monday mornings! It takes just minutes to put together. Then bake, slice, and serve warm or cold! Continue reading: Lemon & Poppy Seed Vegan Baked Oatmeal – HealthyThe post Lemon & Poppy Seed Vegan Baked Oatmeal – Healthy appeared first on Vegan Richa.


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