stuffed - vegetarian recipes

stuffed vegetarian recipes

bread paratha recipe | bread chilla recipe | how to make bread parantha

October 14 2019 hebbar's kitchen 

bread paratha recipe | bread chilla recipe | how to make bread paranthabread paratha recipe | bread chilla recipe | how to make bread parantha with step by step photo and video recipe. paratha recipes are very basic indian flat bread recipe made across india made for myriad reasons. ideally it is made with boiled and spiced vegetables which is stuffed inside the wheat or plain flour dough. but this post is an unique parantha recipe made with left over bread slices with vegetable toppings. The post bread paratha recipe | bread chilla recipe | how to make bread parantha appeared first on Hebbar's Kitchen.

namak mirch paratha recipe | namak mirch ka paratha | namak mirchi paratha

September 23 2019 hebbar's kitchen 

namak mirch paratha recipe | namak mirch ka paratha | namak mirchi parathanamak mirch paratha recipe | namak mirch ka paratha | namak mirchi paratha with step by step photo and video recipe. paratha recipes are the next staple food of india after the plain rotis and chaptahi. these are generally made to cut down the extra effort required to make the sides as it is stuffed with veggies. having said that, the paratha recipes have been improvised to make it with spices and namak mirch paratha is one such recipe. The post namak mirch paratha recipe | namak mirch ka paratha | namak mirchi paratha appeared first on Hebbar's Kitchen.

Vegan Gluten free Pumpkin Muffins

September 20 2019 Vegan Richa 

Vegan Gluten free Pumpkin MuffinsStart the fall baking with these hearty Vegan Gluten free Pumpkin Muffins! Soft, satisfying muffins with oats, almond flour, pumpkin, spices and a pecan streusel. Vegan Gluten-free Soy-free Recipe. Jump to Recipe Fall baking has begun! Days are getting shorter, and colder and the light angles are getting sharper, I am sniffling every other day (send some turmeric miso soup!) and Pumpkin puree cans have been stacked. These hearty breakfast muffins are handy to have around for snacking. They are all things fall with pumpkin, spices and satisfying with the oats and almond in them. These muffins are gluten-free with almond and oat flours and a bit of starch. The streusel has some flour, pecans and cinnamon. Add an icing for extra moisture and serve there warm with some vegan butter. You can also bake the batter in a brownie pan for hearty breakfast bars. Add more streusel and bake until a toothpick from the center comes out clean. For regular flour muffins, try these pumpkin cream cheese stuffed muffins. Lets get baking!Continue reading: Vegan Gluten free Pumpkin MuffinsThe post Vegan Gluten free Pumpkin Muffins appeared first on Vegan Richa.

Baked Lentil Empanadas

September 9 2019 Meatless Monday 

Lentils, cremini mushrooms, and pimento-stuffed olives give these baked empanadas flavor to spare. This recipe comes to us from chef Jodi Taffel , one of the finalists in the Western Foodservice Show Meatless Monday Rapid Fire Challenge. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Makes 24 empanadas - 7 eggs - 1 cup yellow onion, roughly chopped - 1 cup sliced carrots - 1/­­2 cup diced celery - 8 oz sliced cremini mushrooms - 2 tbl olive oil - 1 tbl minced garlic - 2 tsp Kosher salt - 1 tsp cracked black pepper - 1/­­2 tsp paprika - 1 cup dry green lentils - 2 tsp dried tarragon - 4 cups vegetable stock - 1 cup martini olives (green with red pimentos), roughly chopped - 24 empanada wrappers - 2 tbl water, divided - 1/­­2 cup toasted garlic & avocado finishing oil   Directions 1. Submerge 6 eggs in a pot of water set over medium heat and bring to a boil. Remove from the heat, cover with a tight fitting lid and let sit 12 minutes. Remove eggs and place in an ice bath. When cool enough to touch, peel and roughly chop. 2. While eggs are cooking, set a heavy bottomed soup pot over medium heat and sauté onion, carrots, celery and mushrooms the olive oil until softened. 3. Add the garlic, salt, pepper and paprika and cook 1 additional minute, or until fragrant. 4. Add the lentils and toss with the vegetables, then add the tarragon and stock. Bring to a boil, then reduce to a simmer. 5. Simmer 30 minutes, stirring every few minutes, or until lentils are tender and all the liquid has been absorbed (if lentils are still a bit crunchy after liquid is absorbed, add another cup of stock and continue to cook until they are tender). 6. Transfer lentil mixture to a large bowl and allow to cool 15 minutes while you preheat the oven to 400 degrees. 7. Fold eggs and olives into lentil mixture. 8. Working with 1 at a time, place 3-4 tablespoons lentil mixture in the center of each empanada wrapper. Dab your finger in water and moisten all around the outer edge of the empanada wrappers. Fold empanadas in half, seal the edges with the tines of a fork, and place on a parchment or silicone lined sheet pan. 9. Beat remaining egg with remaining tablespoon of water and paint the tops of the empanadas with it. 10. Bake 30-40 minutes, or until beautifully browned. 11. Remove empanadas from the oven and pain tops with finishing oil while still hot. The post Baked Lentil Empanadas appeared first on Meatless Monday.

gutti vankaya curry recipe | stuffed brinjal curry | gutti vankaya kura

August 26 2019 hebbar's kitchen 

gutti vankaya curry recipe | stuffed brinjal curry | gutti vankaya kuragutti vankaya curry recipe | stuffed brinjal curry | gutti vankaya kura or koora with step by step photo and video recipe. curry or gravy recipes are staple food for most of the indian households. these gravies or curries are made with different purpose with myriad choice of locally grown native veggies. one such such hugely popular spicy and creamy peanut based gravy is the gutti vankaya curry known for its spice level. The post gutti vankaya curry recipe | stuffed brinjal curry | gutti vankaya kura appeared first on Hebbar's Kitchen.

Stuffed Portobello Mushroom

August 10 2019 Oh My Veggies 

This Stuffed Portobello Mushroom recipe is easy to prepare and very delicious. Thats what I call a perfect recipe!    

Stuffed Mexican Sweet Potato

July 20 2019 Oh My Veggies 

This sweet salty recipe is tasty and simple to cook!    

masala paratha recipe | spicy paratha | how to make masala parantha

June 25 2019 hebbar's kitchen 

masala paratha recipe | spicy paratha | how to make masala paranthamasala paratha recipe | ajwain paratha | how to make masala parantha with step by step photo and video recipe. paratha recipes are very common across india and are made with different ingredients. in addition it can also be made with 2 major types of parantha. basically one is stuffed and the other is mixed to dough. masala paratha recipe is one such flat bread which falls to the later where spices are mixed directly to wheat dough. The post masala paratha recipe | spicy paratha | how to make masala parantha appeared first on Hebbar's Kitchen.

Vegan Pizza Rolls Recipe

May 23 2019 Vegan Richa 

Vegan Pizza Rolls RecipeVegan Pizza Rolls. Easy Pizza dough stuffed with herbed Mushroom tomato filling, rolled, sliced and baked. Delicious snack or appetizer! Vegan Soyfree Nutfree Recipe. Jump to Recipe You know whats more fun that pizza, soft pizza rolls! A simple pizza dough flavored with herbs, filled with a mushroom tomato stuffing, rolled, sliced and baked for a flavorful, fun appetizer! These rolls can be prepped ahead and are freezer friendly. You can also make them into Pizza pockets. Divide the dough into 4 portions, add the filling and vegan cheese such as vegan mozzarella, or use my mozzarella sauce from the portobello burgers. Seal and bake for 20 to 25 mins. Serve with marinara.Continue reading: Vegan Pizza Rolls RecipeThe post Vegan Pizza Rolls Recipe appeared first on Vegan Richa.

garlic paratha recipe | chilli garlic lachha paratha | lahsun ka paratha

May 16 2019 hebbar's kitchen 

garlic paratha recipe | chilli garlic lachha paratha | lahsun ka parathagarlic paratha recipe | chilli garlic lachha paratha | lahsun ka paratha with step by step photo and video recipe. paratha recipes are very common across india and each region has its own variation. most common way of making paratha is to have cooked and mashed vegetable stuffed inside bread and served with choice of curry. but then there are other category known as lachha or layered paratha and garlic paratha is one of them. The post garlic paratha recipe | chilli garlic lachha paratha | lahsun ka paratha appeared first on Hebbar's Kitchen.

Vegan Sushi

April 27 2019 VegKitchen 

Vegan Sushi This type of sushi is called makizushi (sushi roll). It comes in the form of a roll of dried nori seaweed stuffed with various foods, especially raw fish, but in our case its going to be vegetables!     Save Print Vegan Sushi Serves: The post Vegan Sushi appeared first on VegKitchen.

tomato paratha recipe | tamatar ka paratha | tomato onion paratha

April 2 2019 hebbar's kitchen 

tomato paratha recipe | tamatar ka paratha | tomato onion parathatomato paratha recipe | tamatar ka paratha | tomato thepla with step by step photo and video recipe. paratha recipes have always been an integral part of north indian cuisine and are made for various occasions. typically the most popular parathas are the vegetable based stuffed paratha. but then there are others where the vegetable puree is added directly to the wheat dough and tamatar paratha is one such variety. The post tomato paratha recipe | tamatar ka paratha | tomato onion paratha appeared first on Hebbar's Kitchen.

Extra Tasty Mashed Potatoes

March 25 2019 VegKitchen 

Extra Tasty Mashed Potatoes This terrific alternative to the classic mashed potatoes with peas on the side eliminates chasing peas around the plate. Leftovers, if there are any, are good in other recipes such as Potato Balls, Daves Stuffed Mushrooms, or they can be fried for breakfast. Excerpted from Dating Vegans: Continuing reading Extra Tasty Mashed Potatoes on VegKitchen

Meet Chef Heidi Tompkins, Winner of the Meatless Monday Rapid Fire Challenge

March 11 2019 Meatless Monday 

Meet Chef Heidi Tompkins, Winner of the Meatless Monday Rapid Fire ChallengeOn Monday, March 4, three finalists competed to be crowned the New York Restaurant Show Meatless Monday Rapid Fire Champion . Finalists were chosen from a pool of chefs who submitted original meatless recipes and videos. For the first time since Rapid Fire challenged chefs in 2016, three female chefs went head-to-head to prove that they had the best Meatless Monday dish. The competition was judged by a panel of experts including Maria Loi , Chef, Cookbook Author and Healthy Lifestyle Expert, Peggy Neu , President, The Monday Campaigns, Gennaro Pecchia , Partner, @aosbysosa /­­ Co-host @rolandsfoodcourt @siriusxm and Fabio Viviani , Chef, Culinary Personality, Restaurateur, Cookbook Author. The three finalists were: o Lisa Sereda, Executive Chef, Wine Time o Heidi Liv Tompkins, Co-Founder, CFO, Product Development Manager, Heidi’s Health Kitchen o Patricia Washuta, Director of Culinary Services, Executive Chef, and Certified Dietary Manager, Gentry Park Orlando . Chefs had 20 minutes to prepare their dishes, discussing the ingredients, flavors, and health benefits. Chef Heidi took home the victory with her Mock Tuna Salad in Lettuce Wrap, drizzled with Yum-Yum Ginger Sauce. This dish, like all dishes at Heidis Health Kitchen is both raw and plant-based. The tuna taste comes from two types of seaweed and a vegan fysh sauce. Remarkably, both the taste and texture resembled tuna so closely that some of the judges couldnt believe it. Chef Heidi Tompkins is the Lead Product Developer, CFO, and Co-Founder of Heidis Health Kitchen . Ivan J. Raj, her Partner and Co-Founder, served as her sous-chef at the competition. Heidi has years of sales and marketing experience, coupled with a personal passion for wellness through the development of healthful foods.  She wrote her first cookbook when she was just eight years old! For the last four and a half years, through Heidis Health Kitchen, Heidi and Ivan have offered free monthly cooking classes in NYC, as well as a monthly pop-up restaurant serving raw plant-based foods. Heidis goal is to incorporate the highest form of nutrition, along with taste and texture for everyone who goes Meatless Monday! Try Heidis Raw Mock Tuna recipe, as well as the other two finalists recipes, below. Chef Heidi’s Raw Mock Tuna Lettuce Wrap Chef Patricia’s Impossible Meatless Kefta with Tamarind Chutney Chef Lisa’s Walnut Meat Stuffed Pepper   Interested in starting a Meatless Monday program? Learn how to bring Meatless Monday to your restaurant here or to your foodservice establishment here . Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook, Twitter, Pinterest, or Instagram! The post Meet Chef Heidi Tompkins, Winner of the Meatless Monday Rapid Fire Challenge appeared first on Meatless Monday.

Difference between Besan and Chickpea Flour (Garbanzo Bean flour)

August 29 2019 Vegan Richa 

Difference between Besan and Chickpea Flour (Garbanzo Bean flour)Besan and Chickpea flour are Not the same. Besan or gram flour is a flour of chana dal or split brown chickpeas. Chickpea flour or garbanzo flour is ground up white chickpeas. Similar flavors, but not the same flour. Read below for differences and where to use which flour. Besan or gram flour is a flour of chana dal or split brown chickpeas. Chickpea flour or garbanzo flour is ground up white chickpeas. Both have similar flavor and behavior but enough difference that a substitution can sometimes mess up a recipe. Pictured above, the top bowl has chickpea flour which is lighter, coarse and fluffy. Bottom bowl has Besan which is finer, smoother and hence more compact. WHAT IS THE DIFFERENCE BETWEEN BESAN AND CHICKPEA FLOUR? Besan and chickpea flour are not the same. Indian Besan, is the flour of brown chickpeas or chana dal (split brown chickpeas), or sometimes a mix of split chickpeas and split peas. It is a flour of a type chickpeas, so it can be labeled as chickpea flour. Chickpea flour is the flour of white chickpeas and is labelled as chickpea flour or garbanzo flour. Besan is usually much finer ground and needs much less water than chickpea flour. Chickpea flour if a coarse flour usually will need more water to make same consistency batter. On usage it will also yield a dryer result. They taste slightly different. Sometimes, you have to take these differences into account, when substituting one for the other in a recipe. In some recipes, subs work out just fine, while others need adjusting. They both taste a bit bitter when raw, so they are not a good candidate in raw flour recipes such as edible cookie dough. More Pictures of pulses, legumes and their names on this Page. As you can see from the pictures, Chana Dal is basically brown chickpeas that have been split and skin removed. This chana dal is made into a flour for besan. When the besan is of brown chickpeas with the skin, then that kala chana besan has a darker hue and earthier flavor. This besan is not used as commonly as regular chana dal besan.Continue reading: Difference between Besan and Chickpea Flour (Garbanzo Bean flour)The post Difference between Besan and Chickpea Flour (Garbanzo Bean flour) appeared first on Vegan Richa.

6 Tasty Ways to Celebrate National Potato Day and Meatless Monday

August 19 2019 Meatless Monday 

6 Tasty Ways to Celebrate National Potato Day and Meatless MondayAugust 19th, is National Potato Day and this year it falls on a Monday, which gives you the perfect opportunity to start your week off with a meatless meal. Many people think the only way to eat potatoes are sliced, fried and stuffed into a foil bag. If youre one of these people, youre missing out on wonderful potatoes recipes that are much healthier and tastier. This week, to celebrate National Potato Day, we are featuring our favorite potato recipes which are simple to make and extremely tasty. Potato, Beet and Lentil Salad from Triad to Wellness Sweet Potato and Lentil Mason Jar Salad from USA Pulses Potato and Spinach Tacos from Mexican Made Meatless Thai Potato Ginger Curry from Vegan Miss Adventures in the Kitchen Roasted Potatoes with Orange Couscous from Veggie Num Num Stuffed Potatoes Primavera from The Healthy Cooking Blog   Want more recipe inspiration? Weve got tons of plant-based recipes to keep you cooking all summer long. Check them out here. Let us know which recipes are your favorites by tagging @MeatlessMonday in your plant-based cooking posts! #MeatlessMonday Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook, Twitter, Pinterest, or Instagram! The post 6 Tasty Ways to Celebrate National Potato Day and Meatless Monday appeared first on Meatless Monday.

cabbage paratha recipe | patta gobhi ka paratha | patta gobi paratha

July 24 2019 hebbar's kitchen 

cabbage paratha recipe | patta gobhi ka paratha | patta gobi parathacabbage paratha recipe | patta gobhi ka paratha | patta gobi paratha with step by step photo and video recipe. paratha recipes are very common across india and are made with myriad vegetables. most of these parathas are made in a similar fashion were spiced vegetables are stuffed inside a wheat flour bread. one such hugely popular paratha is the cabbage paratha or patta gobhi ka paratha known for its flavor and taste. The post cabbage paratha recipe | patta gobhi ka paratha | patta gobi paratha appeared first on Hebbar's Kitchen.

Open-Faced Peppers

July 15 2019 Meatless Monday 

A play on traditional stuffed peppers, these Open-Faced Peppers get a protein boost from beans and quinoa (instead of ground beef). Plus, theyre colorful on a plate and easy to complement with just about any side dish. Try them with a side of jicama salad! This recipe comes to us from OMD: The Simple, Plant-Based Program to Save Your Health, Save Your Waistline, and Save the Planet , by Suzy Amis Cameron. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - 4 large bell peppers, your choice of color  - 1 tablespoon olive oil - 1/­­2 red onion, chopped   - 2 celery ribs, chopped - 1 teaspoon ground cumin - 1/­­2 teaspoon chili powder - 1/­­2 teaspoon salt - 1 cup cooked pinto beans, rinsed and drained - 1 cup frozen corn kernels, drained - 1 cup cooked quinoa - 1/­­2 cup chopped fresh cilantro - 1 cup shredded vegan cheese 1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. 2. Arrange the bell peppers on the baking sheet and bake until they begin to so en, 20 minutes. Set aside to cool. 3. Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the onion, celery, cumin, chili powder, and salt. Cook until the onion begins to so en, 3 to 4 minutes. Add the beans, corn, quinoa, and cilantro. Turn on the heat and stir the bean mixture until thoroughly combined. Set aside. 4. Remove the peppers from the oven and let sit until just cool enough to handle; keep the oven on. Slice the peppers in half lengthwise and carefully remove the stem and seeds. Return the pepper halves to the baking sheet, cut side up. Divide the quinoa filling evenly among them. Top evenly with the cheese, return the peppers to the oven, and bake until the cheese begins to brown, 15 minutes. The post Open-Faced Peppers appeared first on Meatless Monday.

Summer Seasonal Recipes Perfect for Meatless Monday

June 24 2019 Meatless Monday 

Summer Seasonal Recipes Perfect for Meatless MondaySummer is finally here. And so is a new crop of fruits and veggies. So, whether you are hitting the beach, going on a family vacation, enjoying a staycation or camping out with friends, you will be able to find fresh summer produce across the country. The changing of the seasons is always a great time to check-out local farmers markets or to cruise through the produce aisles for freshly picked fruits and vegetables. Arugula, broccoli, snap peas, rhubarb, strawberries and zucchini are just a few of the many delicious options ready for your summer table. See whats local in your state with the FoodPrint seasonal produce guide . To help you kick-off the season, weve selected a few of our favorite summer recipes - perfect for Meatless Monday or any day of the week. Summer Harvest Ratatouille from FormerChef Corn-Stuffed Zucchini from the National Kidney Foundation Strawberry Shortcake Oatmeal Pancakes from Tina Muir and Earthbound Farm Spinach Blackberry Pistachio Salad from Sophisticated Pie Red, White & Blueberry Quinoa Salad from Apron Strings Split Pea Pesto Spread from USA Pulses Hungry for more? Head over to the Meatless Monday Pinterest Board , where youll find plenty of tasty, plant-based summer recipe ideas. Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post Summer Seasonal Recipes Perfect for Meatless Monday appeared first on Meatless Monday.

Vegan Portobello Mushroom Burger

May 16 2019 Vegan Richa 

Vegan Portobello Mushroom BurgerVegan Portobello Mushroom Burger. Portobello marinated and stuffed with vegan mozzarella, then breaded to make Crispy Portobello Sandwiches! Top with more vegan mozzarella cream, fresh herbs. Vegan Recipe. Nutfree Gluten-free options Jump to Recipe I’ve been wanting to convert this marinated portobellos with garlic sauce into a hand held burger thing for a while. with some crispy breading action. so here goes! The mushrooms are marinated in a delicious balsamic soy marinade, then baked until al dente. They are then stuffed with an easy cashew mozzarella cream and coated liberally with breadcrumbs. Then baked to golden perfection. Now if you can wait at this point, then assemble the burger, else these portobellos are ready to devour with some extra mozzarella cream and fresh basil or herbs! so good. This looks like a long recipe with the many components, but you can make the mozzarella cream ahead and then its just baking and serving. You can also use other cheese sauce of choice here. and Serve the mushrooms however you like, bunless, or over a bowl or with mashed potatoes or over spaghetti with marinara! Lets get to it!Continue reading: Vegan Portobello Mushroom BurgerThe post Vegan Portobello Mushroom Burger appeared first on Vegan Richa.

Tangy Stuffed Okra

May 13 2019 Meatless Monday 

Okra is also referred to as ladies fingers and is a popular vegetable all over India. It is mostly cooked as a deep fried dish and occasionally as a stuffed delicacy. Sometimes it is coated with batter. Recipe and photo from Phaidons The Indian Vegetarian Cookbook, by Pushpesh Pant. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - 1 lb 10 oz/­­750 g okra, washed and dried well, slit lengthwise - scant 1/­­2 cup (3 1/­­2 fl oz/­­100 ml) vegetable oil - 1-2 teaspoons tomato puree - 1 tablespoon yellow chili powder - 1 teaspoon lemon juice - salt, to taste For the stuffing: - 1 tablespoon black salt - 4 1/­­2 teaspoons amchoor (mango powder) - 4 1/­­2 teaspoons ground anardana or lemon juice - 1 tablespoon ground black pepper - 4 1/­­2 teaspoons ground cumin - pinch of asafoetida (hing)   Directions: Blanch the okra in a large pan of salted, boiling water for about 2 minutes, then refresh in ice cold water. In a small bowl, mix all the stuffing ingredients, then stuff the okra with this mixture. Heat the oil in a large, heavy-based pan over medium heat, add the tomato puree and stuffed okra and gently stir-fry for 2-3 minutes, until cooked through. Sprinkle with yellow chili powder and lemon juice, mix well, and serve. The post Tangy Stuffed Okra appeared first on Meatless Monday.

Mexican Stuffed Sweet Potato

April 13 2019 VegKitchen 

Mexican Stuffed Sweet Potato Here is an exotic recipe--very simple and full of fiber and vegetable protein: sweet potatoes, stuffed Mexican style! This dish is good as it is colorful and is a great way to enjoy a meal rich in flavors and essential nutrients. Continuing reading Mexican Stuffed Sweet Potato on VegKitchen

Vegan Chocolate Chip Cheesecake-Stuffed Strawberries

April 1 2019 Oh My Veggies 

Yeah, these chocolate chip cheesecake-stuffed strawberries are healthy. So healthy you can eat them for breakfast. And they’re vegan! They’re indulgent (did we mention they taste like cheesecake?!), but the protein from the cashews helps keep you full. They make a great summertime dessert–if you’re serving them to a crowd, cut the tips off the strawberries and stand them on a platter!

Walnut “Meat” Stuffed Pepper

March 11 2019 Meatless Monday 

Walnuts stand in for ground beef in this Tex-Mex-inspired stuffed pepper. This recipe comes to us from Chef Lisa Sereda, executive chef of Wine Time . Chef Sereda cooked it for the Meatless Monday Rapid Fire Challenge at the 2019 International Restaurant & Foodservice Show of New York. Serves 8 – 10 - 6 quarts of water - 12 medium sized Anaheim peppers - 2 cups diced yellow onion - 2 tbsp minced garlic - 3 cups roasted peppers - 6 cups roasted walnuts - 2 1/­­2 tbsp cumin - 1 tbsp cayenne pepper (plus or minus depending on spice index) - 2 tbsp paprika - 4 tbsp white sugar - 1 tbsp salt -  1/­­4 cup lemon juice - 2 tbsp olive oil - 6 cups shredded white cheddar (more or less depending on cheesy preference) - 2 cups crumbled feta - 1 cup full fat Greek yogurt (to make the pepper vegan, skip the cheese, feta and Greek yogurt) - Non-stick cooking spray - Diced fresh chives for garnish   Directions: Preheat oven to 425 degrees F. Bring water to full boil in large saucepan. Cut peppers lengthwise down one side from stem to within 1/­­2 inch of tip. Boil peppers in water for about seven minutes or until pepper turns an olive green color. Remove and place in ice bath and remove seeds and veins from pepper. Drain and pat peppers dry. In separate pan sauté onion and garlic in olive oil until translucent. Pulse roasted walnuts in food processor or chop until the consistency of sautéed ground beef. Add chopped walnuts to onion and garlic and cook until mixed through. Chop roasted bell peppers in food processor until almost a liquid consistency. Add to walnut mixture. Add cayenne, paprika, cumin, sugar, salt and lemon juice. Sauté on medium for about five minutes until the mixture begins to come together and most of the moisture has evaporated. Place peppers onto prepared cooking sheet (spray bottom of pan with nonstick cooking spray before placing peppers on pan). Stuff each pepper with desired amount of walnut meat mixture. Cover each pepper with generous amount of white cheddar (omit for vegan pepper). Cook uncovered for about twenty minutes until cheese is melted and slightly browned. Garnish with crumbled feta, a drizzle or scoop of Greek yogurt and fresh chives.   The post Walnut “Meat” Stuffed Pepper appeared first on Meatless Monday.

bread roll recipe | stuffed bread roll | bread potato rolls

March 8 2019 hebbar's kitchen 

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


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