stuffed - vegetarian recipes

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stuffed vegetarian recipes

Vegetarian Meal Plan | Corn and Zucchini Galette, Stuffed Miso Eggplant & Skillet Lasagna

yesterday 09:00 Oh My Veggies 

This weeks vegetarian meal includes: corn and zucchini galette; stuffed miso eggplant; summer vegetable skillet lasagna; potato, green bean, and goat cheese breakfast skillet; and Korean barbecue tofu bowls with stir-fried veggies and quinoa.

Super-Quick Grain-Stuffed Peppers

July 18 2017 VegKitchen 

Super-Quick Grain-Stuffed Peppers Stuffed peppers seem like such a fancy thing to make, something youd serve at a special occasion or a holiday meal. And yes, they can be all that. But quick grain-stuffed peppers can also be made for everyday meals with little fuss. The secret is using tasty, all-natural pilaf mixes, which have so much flavor that theres […] The post Super-Quick Grain-Stuffed Peppers appeared first on VegKitchen.

Chipotle Baked Tofu & Plantain Burritos

July 10 2017 Oh My Veggies 

Pan-fried plantain slices and smoky chipotle baked tofu are stuffed into warm tortillas to make these sweet and spicy vegan burritos.

noodles cutlet recipe | maggi masala noodles cutlet | veg noodles cutlet

July 7 2017 hebbar's kitchen 

noodles cutlet recipe | maggi masala noodles cutlet | veg noodles cutletnoodles cutlet recipe | maggi masala noodles cutlet | veg noodles cutlet with step by step photo and video recipe. noddles cutlet is a popular street food recipe which is typically prepared with chinese noodles with other indo chinese ingredients. however this recipe is an improvised version prepared with favorite maggi masala noodles which is later stuffed with boiled aloo and sweet corn. it is typically enjoyed as evening tea time snack, but can also be used as patties to prepare veg burger. Continue reading noodles cutlet recipe | maggi masala noodles cutlet | veg noodles cutlet at Hebbar's Kitchen.

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.

Chana Saag – Chickpea Spinach Curry Instant Pot

July 3 2017 Vegan Richa 

Chana Saag – Chickpea Spinach Curry Instant PotInstant Pot Chana Saag – Chickpea Spinach Curry. Easy 1 Pot Chickpea Curry. Saucepan option. Chana Palak /­­Palak Chole Vegan Gluten-free Nut-free Recipe. Chana Saag is a simple chickpea curry or chole with greens added in. Saag means any kind of cooked greens. Chana, Chana masala, Choley is chickpea curry. Use any of your favorite greens in this recipe.  Chana Saag can be made in various ways. If you use pre-cooked or canned chickpeas, you can simmer them for 15 minutes in this super easy palak sauce. In this version, I use dried chickpeas that are cooked in a pressure cooker/­­Instant pot. Fresh chickpeas made from scratch taste so much better and smell better too. They are also easier to digest compared to canned chickpeas.  For the Greens, you can add chopped greens towards the end, or add half chopped and half pureed for a greener sauce. Make it creamier with cashew milk or by blending up a portion of the cooked mixture. Blended chickpeas will thicken the sauce. Make this Easy Stew and let me know how it turned out! Add hearty vegetables such as potato, sweet potato, cauliflower, peppers etc for variation. Serve with rice/­­quinoa or Naan/­­Roti/­­other flatbread.Continue reading: Chana Saag – Chickpea Spinach Curry Instant PotThe post Chana Saag – Chickpea Spinach Curry Instant Pot appeared first on Vegan Richa.

Vegetarian Meal Plan | Stuffed Poblano Peppers, Thai Tacos & One-Pot Pasta

June 23 2017 Oh My Veggies 

This weeks vegetarian meal plan includes: black bean & pepper jack stuffed poblano peppers; chickpea & peanut Thai tacos; one-pot lemon pasta with greens & sundried tomatoes; sweet & spicy mango fajitas; and cabernet portabella burgers.

pizza puff recipe | pizza mcpuff recipe | mcdonald’s veg pizza mcpuff

June 16 2017 hebbar's kitchen 

pizza puff recipe | pizza mcpuff recipe | mcdonald’s veg pizza mcpuffpizza puff recipe | pizza mcpuff recipe | mcdonalds veg pizza mcpuff with step by step photo and video recipe. perhaps one of the popular side snacks one the mcdonalds indian menu which has the combination of pizza and puff taste. basically the stuffing is prepared with the veggies and pizza sauce later to to be stuffed inside the puff pastry. typically it is deep fried but can also be baked in oven till it is crisp. Continue reading pizza puff recipe | pizza mcpuff recipe | mcdonald’s veg pizza mcpuff at Hebbar's Kitchen.

Indian Butter Tofu Paneer – Tofu Butter Masala Recipe

May 13 2017 Vegan Richa 

Indian Butter Tofu Paneer – Tofu Butter Masala RecipeRestaurant Style Tofu Butter Masala Recipe – Easy Indian Butter Tofu “Paneer”. Dairy-free Tofu Paneer Butter Masala. Tofu is marinated and baked then simmered in tomato ginger cashew sauce. Vegan Gluten-free Recipe.   You have got to make this Butter Tofu! Butter Tofu, Butter Masala or butter curry or whatever you want to call it. Red butter sauce for everything. Butter masala sauce is a popular sauce used with meats, paneer cheese or vegetables in Indian restaurants (that have a mostly North Indian Menu). It can be called makhani sauce (translates to “buttery” sauce) or butter sauce. Each restaurant can have its own version of sauce. I generally use my makhani sauce to make butter masala with veggies, tofu,chickpeas or fake meat. That makhani sauce is a rich creamy general masala sauce that makes everything taste amazing. This butter sauce is a simpler and more restaurant like variation and can be used with veggies, chickpeas or any other additions. I use baked tofu to work as “paneer” to make a Butter Paneer. Serve with flatbread, rice, Roti or Vegan Naan. No Butter in this sauce. Feel free to use vegan butter instead of oil.Continue reading: Indian Butter Tofu Paneer – Tofu Butter Masala RecipeThe post Indian Butter Tofu Paneer – Tofu Butter Masala Recipe appeared first on Vegan Richa.

35 Vegan Mother’s Day Brunch Recipes

May 5 2017 Vegan Richa 

35 Vegan Mother’s Day Brunch RecipesVegan Mother’s Day Recipes. 35 Vegan Mother’s Day Brunch Ideas.  Cinnamon Rolls, Pancakes, Frittata, Scrambles, Stuffed French Toasts, Muffins and more vegan breakfast brunch recipes for Mother’s Day. Gluten-free Options. My Mom will be visiting a few days after Mother’s Day. She has been a pillar of strength for the family since I remember. She always has boundless love to give. My nieces are visiting as well and they will be keeping the grandma (my mom) busy, entertained and very happy. Breakfast has been a favorite meal for mum. At my parents’ home in India, it is an elaborate affair starting with warm lemon water or juice (carrot + opo squash or bitter gourd), followed by seasonal fruits. Followed by some news (reading or tv), then some hot fresh savory breakfast with masala chai, followed by a few assorted raw nuts.  In my home here. things are governed by the varying schedules, but we almost always make time for a sit down breakfast served with hot masala chai with almond milk. I am looking forward to even more elaborate breakfasts, and lunches and dinners during mom’s visit week.  Here are a few options from the blog to cook up for Mother’s Day. Sweet or Savory or both. Happy Mothers Day to all Mums!Continue reading: 35 Vegan Mother’s Day Brunch RecipesThe post 35 Vegan Mother’s Day Brunch Recipes appeared first on Vegan Richa.

Saturday Six | Mango Ice Cream, Mushroom Wonton Soup & Tofu Benedict Pockets

April 29 2017 Oh My Veggies 

Were rounding up some of our favorite recipes from this weeks Potluck submissions, including no-churn mango ice cream, savory mushroom wonton pockets, and tofu Benedict thats stuffed in a savory fillo crust.

Spiced Smashed Potatoes with Mustard Ginger Tempering

April 26 2017 Vegan Richa 

Spiced Smashed Potatoes with Mustard Ginger TemperingIndian Spiced Smashed Potatoes with Mustard Ginger Tempering. Bonda like Samosa is a spiced potato snack. These smashed potatoes are topped with Bonda style tempering of ginger, chile, turmeric and mustard seeds. Vegan Gluten-free Recipe.  There are many many ways potatoes are used in Indian cuisine especially for snack options. Samosa is one of the popular snack. Bondas, Vada pav, Cutlets, patties, stuffed potato balls, mashed potato and chutney sandwiches, dabeli, masala pav, many chaat options and on and on. Most use long processes and often are deep fried. These Baked Smashed potatoes need just about 20 minutes active time and no frying! All the flavors, less work and a great looking dish! Bonda (mashed potato fritters) are somewhat like samosas. They are bites of mashed potatoes that have been spiced with a tempering /­­tadka of mustard, ginger, turmeric & chile. The potatoes are rolled into bite size balls which are dipped in chickpea flour batter and fried (generally gluten-free if the restaurants use only chickpea flour). You can find a recipe for Baked Aloo bonda in my Indian Kitchen book.  I use the Bonda tempering as a dressing on these smashed potatoes. Depending on the spices used, these would be Bonda Smashed potatoes or Samosa smashed potatoes or just Indian Smashed potatoes. Love potatoes? Love Samosas or other Indian spiced snacks? Then make these addictive Crispy Spiced Smashed Potatoes! Serve these with a dash of lemon juice or with Mint Chutney or Tamarind Chutney.  Continue reading: Spiced Smashed Potatoes with Mustard Ginger TemperingThe post Spiced Smashed Potatoes with Mustard Ginger Tempering appeared first on Vegan Richa.

stuffed capsicum recipe | bharwa shimla mirch | bharleli shimla mirch

April 25 2017 hebbar's kitchen 

stuffed capsicum recipe | bharwa shimla mirch | bharleli shimla mirchstuffed capsicum recipe | bharwa shimla mirch | bharleli shimla mirch recipe with step by step photo and video recipe. traditionally stuffed bell peppers are spanish cuisine delicacy which is served basically with cheese topping. however this recipe is a fusion recipe of with a indian touch and indian spices. while the stuffing can vary from region to region and it can be extended with meat or egg but this recipe is pure vegetarian with veggies stuffing. Continue reading stuffed capsicum recipe | bharwa shimla mirch | bharleli shimla mirch at Hebbar's Kitchen.

6 Fantastic Ways to Stuff Sweet Potatoes

April 22 2017 VegKitchen 

6 Fantastic Ways to Stuff Sweet Potatoes Sweet potatoes are vegetable heaven! If you do absolutely nothing other than bake or microwave them, theyre still as delicious as all heck. Not to diss regular potatoes, but sweet potatoes have them beat in nutrients, especially in vitamin A and C. Though sweet potatoes are super tasty in their own right, stuffing them with other tasty […] The post 6 Fantastic Ways to Stuff Sweet Potatoes appeared first on VegKitchen.

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.

BBQ Pulled Mushroom Sandwiches

July 5 2017 Oh My Veggies 

Thinly sliced cremini mushrooms are simmered in tangy barbecue sauce and stuffed into buns to make these vegan pulled mushroom sandwiches.

wheat momos recipe | veg wheat momos recipe | atta momos recipe

June 24 2017 hebbar's kitchen 

wheat momos recipe | veg wheat momos recipe | atta momos recipewheat momos recipe | veg wheat momos recipe | wheat momo recipe with step by step photo and video. while momos recipe is a popular street food of india served and sold in every corner of street. however momos recipe is a delicacy from nepal and tibet region which is typically stuffed with combination of veggies and meat. perhaps due to the migrating communities of south asian has helped to make it a popular healthy snack. Continue reading wheat momos recipe | veg wheat momos recipe | atta momos recipe at Hebbar's Kitchen.

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.

Vegan Italian Meatloaf

May 22 2017 Happy Cow veggie blog 

Were you a meatloaf fan growing up? Not the singer, but the meat concoction that was oddly shaped to resemble a loaf of bread? There’s no denying that meatloaf was a staple comfort food….but it’s not even close to being vegan friendly. Never fear though…because where there’s a vegan, there’s a way. And Pastabased has proven that with this amazing Italian meatloaf recipe. It’s healthier than normal meatloaf, but still hearty and flavorful. Stuffed with a cheesy center and then smothered in red sauce! Here’s how you can replicate this classic dish yourself: Read the recipe in full here.   The post Vegan Italian Meatloaf appeared first on The Veggie Blog.

Chickpea & Tofu Thai Peanut Tacos

May 8 2017 Oh My Veggies 

These easy Thai-inspired tacos are stuffed with crispy slaw and a mix of tofu and chickpeas smothered in rich peanut sauce.

Spring into Fresh Tastes – 14 Seasonal Springtime Recipes for Meatless Monday

May 1 2017 Meatless Monday 

Spring into Fresh Tastes – 14 Seasonal Springtime Recipes for Meatless MondayThe days are getting longer, the sun is getting warmer and already its time for seasonal produce to bring its garden-fresh flavors to our tables. Weve rounded up some of our favorite Meatless Monday springtime recipes to share with you this week. Special thanks to our family of bloggers and supporters who contributed these delicious recipes. Enjoy! Spring Vegetable Flatbread Pizza | Mom’s Kitchen Handbook   Green Goddess Avocado Toasts | Feed Me Phoebe   Roasted Asparagus with Gremolata | Kayln’s Kitchen   Spring Vegetable Gallettes | Apron Strings   Spring Ragu | The Meat Free Monday Cookbook   Green Buddha Bowl with Spinach and Asparagus | Driftwood Gardens   Spring Onion, Pea and Mint Soup | Morning Berries   Tomato & Asparagus Salad with Fried Goat Cheese Rounds | Craving Something Healthy   Greek-Style Fava Beans with Dill | California Greek Girl   Fast and Easy Spring Minestrone with Spinach Pesto | JoyFoodly   Farro and Pea Salad with Lemon-Mint Vinaigrette | Grab A Plate   California Avocado Ramen | La Fuji Mama   Fava Bean Crostini | A Little Yumminess   Pepper-Stuffed Artichokes | Chickadee Says The post Spring into Fresh Tastes – 14 Seasonal Springtime Recipes for Meatless Monday appeared first on Meatless Monday.

Dahi Bhindi (Okra with Yogurt Gravy)

April 27 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Dahi Bhindi Dahi Bhindi is a great way to enjoy okra in tangy creamy sauce. Dahi Bhindi is simply delicious, and easy to make. This goes well with Jeera (Cumin) Rice, or roti-paratha. - 40 medium size okra (bhindi) (after cutting them in half it should be about 2 cups.) - 3 Tbsp oil (canola or vegetable oil) - 1/­­2 tsp cumin seeds (jeera) - 1/­­4 tsp mustard seeds (rai) - 1/­­8 tsp asafetida (hing) - 1 Tbsp besan (gram flour) - 2 tsp coriander powder (dhania) - 1 tsp Red Chili Powder - 1/­­4 tsp Turmeric Powder - 1 cup yogurt (dahi, curd) - 1 cup water (approximately) - 1/­­2 tsp salt - Wash and pat dry the okra and cut both ends, and cut them in about 1 inch pieces. I have used about 35 medium size okra after cutting, they are about 2 cups. - Heat 2 tablespoons of oil in a frying pan over medium heat and stir fry the okra till they are tender. This should take about 7-8 minutes. - Take them out in a bowl and use the same pan for making gravy. - Heat 1 tablespoon oil, over medium heat. After oil is moderately hot add the cumin seeds, mustard seeds and asafetida as the seeds crack, turn down the heat to low. - Add the besan and stir fry for about 1 minute until it has light aroma, and is golden brown in color. Besan gives the thickness to gravy. - Add yogurt, turmeric, chili powder and coriander powder. Mix it well. And cook until the spice mix come together, and you should be able to see the oil leaving the sides of spice mix. This should take about 2-3 minutes. - Spice mix is ready add about 1/­­2 cup of water and salt, bring it to boil. Add okra and let it cook for 3-4 minutes, on low heat. Enjoy with plain white rice or any Indian flat bread, like Roti, Paratha, Puri     The post Dahi Bhindi (Okra with Yogurt Gravy) appeared first on Manjula's Kitchen.

methi paratha recipe | methi ka paratha | fenugreek paratha recipe

April 26 2017 hebbar's kitchen 

methi paratha recipe | methi ka paratha | fenugreek paratha recipemethi paratha recipe | methi ka paratha | fenugreek paratha recipe with step by step photo and video recipe. this is unique paratha recipe as the leaves are not literally stuffed to the wheat balls and are mixed to the dough. later it is rolled flat like chapathi and fired similar to any other parathas. hence it is also popularly known as methi roti or methi chapathi. Continue reading methi paratha recipe | methi ka paratha | fenugreek paratha recipe at Hebbar's Kitchen.

Chickpea Tacos

April 24 2017 Meatless Monday 

These simple meatless tacos are stuffed with protein and flavor! Seasoned chickpeas are accented with crunchy lettuce, sweet peppers and a bold blue cheese avocado dressing. This recipe comes to us from Sherri and Greg of the blog Watch Learn Eat. Serves 4 - 1/­­2 cup blue cheese dressing - 1 avocado, pitted, peeled and coarsely chopped - 2 tablespoons blue cheese crumbles - 2 tablespoons taco seasoning - 1/­­4 cup water - 2 tablespoons extra virgin olive oil - 2 (15 oz.) cans chickpeas - 1/­­2 cup diced tri-colored mini sweet peppers (red, yellow and orange) - 8 soft corn tortillas - 1/­­4 cup chopped scallions - 1 cup shredded iceberg lettuce Add blue cheese dressing and avocado to the bowl of a food processor. Process on high speed until creamy. Transfer to a bowl and stir in blue cheese crumbles. Place in refrigerator until ready to use. Whisk taco seasoning and water together in a small bowl and set aside. Heat olive oil in a large non-stick skillet over medium heat. Add chickpeas and peppers to the skillet and cook over medium heat for 10 minutes, stirring occasionally. While chickpeas are cooking, begin warming the tortillas. Heat another large non-stick skillet on medium-high heat until hot. Cook tortillas two at a time for 30 seconds per side, stacking onto a plate as each one is done. After chick peas have cooked for 10 minutes, stir in seasoning/­­water mixture and cook over medium heat for 3 more minutes. Continue to stir occasionally. To serve, fill each tortilla with chickpea and pepper mixture, scallions, lettuce and dressing. The post Chickpea Tacos appeared first on Meatless Monday.

Saturday Six | Stuffed Dates, Tex-Mex Lasagna & Vegan Egg Salad

April 15 2017 Oh My Veggies 

Were rounding up some of our favorite recipes from this weeks Potluck submissions, including sweet chocolate covered stuffed dates, spicy Tex-Mex lasagna, and vegan egg salad made from tofu.


You will enjoy these as well ...

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