sugar - vegetarian recipes

Try it! You will enjoy it!

Spiced Lentil Tacos

Vegan Sourdough Chocolate Chip Cookies

Hemp-Mus

Asian Noodle Bowl with Spicy Almond Sauce










sugar vegetarian recipes

Inexpensive Plant-Based Ingredients That Won’t Go Bad

yesterday 06:00 Meatless Monday 

Inexpensive Plant-Based Ingredients That Won’t Go BadEvery food item will eventually go bad, but there are many food staples that offer a terrific value, can be prepared in big batches, and have an incredibly long shelf-life. Some of these ingredients can serve as the centerpiece of a meal, like potatoes, beans, and pasta, while others act as supporting actors, providing quick bursts of flavor to ordinary dishes. Best of all, many of these foods are completely plant-based and rich in many of the essential vitamins and minerals necessary for a healthy body. Our list of plant-based ingredients all have a shelf life of over two months (when stored properly) and are relatively inexpensive. But most importantly, these pantry staples give you the opportunity to get in the kitchen and experiment with flavors and ingredients that you may have overlooked in the past. And Meatless Mondays are always a great opportunity to start a new healthy ritual. Beans Often sold for less than a dollar a can, beans are the ultimate plant-based protein. With so many different types to choose from -- kidney, black, pinto, cannellini, pigeon peas, butter beans -- the recipe possibilities are endless. Make a stew, vegetable chili , bean salad, or these black bean meatless balls with zucchini noodles . Diced Tomatoes (canned) Take a simple stew, stir-fry, or sauce to the next level with a can of diced tomatoes. At only a buck a can, diced tomatoes will become your new secret weapon in the kitchen. Try adding them to this boldly-seasoned spicy chickpea ragout. Frozen Fruits and Vegetables Toss them into a blender, soup pot or sauté pan to add some nutrients and heft to your mid-week meals. When stored properly, frozen fruits and vegetables will last years (but please dont make them wait that long). Some frozen vegetables -- spinach, collards, broccoli rabe -- should be thawed and drained before cooking, while others like broccoli, peas, and peppers can be thrown into a hot pan as-is and easily transformed into a garlic-ginger fried rice. Granola A bag of granola wont run you much more than $4.00, depending on the brand, but it will impart an invaluable crunch to yogurt and oatmeal. Many manufacturers sell granola with a shelf life of up to six months, but it should be good to eat it even past that point (although it might not retain its full crunch). Lentils (dry) At $1.50 per pound, a bag of dried lentils is one of the best bargains in the grocery store. Besides an almost indefinite shelf life, the lentil contains a laundry-list of essential minerals like iron, folate, and manganese, is packed with protein, and is a great source of fiber. If youve never before cooked with dried lentils, start with a simple stew or this easy French lentil salad with cherry tomatoes. Onions When stored in the refrigerator, onions can last for up to two months (sometimes longer). Theyre pretty cheap, too, costing only around $1.00 – $1.50 per pound. Sear on the stove top for a smoky, charred flavor or cook them low-and-slow to unlock their natural, caramel-like sweetness and sprinkle them over this sweet potato caramelized onion stew. Oatmeal Think of oatmeal as a blank canvas. Costing less than a quarter per serving, let your imagination run wild when it comes to cooking breakfast. Mix in everything from peanut butter, jam, nuts, seeds, or even savory spices. Dried oatmeal can last longer than a year when properly stored. Use oatmeal in this vanilla almond milk oatmeal or try using it to make dessert, like this apple cranberry oatmeal bread. Pasta Costing only $1.00 per box, your pantry should be loaded with pasta, but we recommend going beyond the standard semolina/­­durum wheat flour varieties and experiment with pastas made from whole grains, vegetables, lentils, and chickpeas. Try some unique flavor combinations to keep things interesting, like this recipe for green tea pesto pasta . Peanut Butter Whether you like it creamy or crunchy, peanut is the ideal pantry staple . A serving of peanut butter is packed with protein and healthy fats, both of which will keep you feeling nice and satiated. Peanut butter has a shelf life of more than a year (unopened), and many brands of sell for less than $2.00 a jar. Polenta (corn meal) Polenta is made by mixing cornmeal (dried, ground corn) with either water or milk. Inexpensive and versatile, polenta can serve as the foundation of any number of meals, pairing especially well with tomato sauce, like in this recipe for Italian white beans with kale and polenta.  Potatoes These starchy staples dont last forever, but when stored in a cool dark space they can last for between 2 - 3 months. At around .50 cents per pound, the potato is an excellent source of fiber, nutrients, and calories; they can add creaminess to soups or serve as a vessel for a delicious stuffed potatoes primavera . Rice Whether its white, brown, or wild, rice costs less than a quarter per serving. Rice can serve as an accompanying carbohydrate or act as the main meal. For a new take on everyones favorite grain, try this vegetarian biryani or meatless brown rice jambalaya . Salsa Jarred salsa is an excellent (and convenient) alternative to fresh varieties. Add a tablespoon to anything bean burritos and taco bowls to spicy puttanesca pasta and gallo pinto ; mash some together with a ripe avocado and youve got a quick-and-easy guacamole. Soy Sauce Drizzle soy sauce into your stir fry, salad, sautéed vegetable, or tomato sauce for a boost of salty umami flavor. You can also use it liberally in this yummy Asian noodle bowl with spicy almond sauce . Soy sauce can cost as little as $2.00 a bottle and can last nearly two years after opening when stored in the refrigerator. Sweet Potatoes The sweet potato is natures candy; slice it down the middle and heat in the microwave for five minutes and out comes tasting reminiscent of a sugary soufflé. If you want to try making a dish that requires a little more technique, cook up this spicy and aromatic sweet potato chana or a coconut milk sweet potato white bean soup . Vegetable Broth/­­ Bouillon A box of vegetable broth is a staple of any kitchen, but you can expand your soup selection by adding some chickn bouillon cubes to your pantry. Add some beans, frozen vegetables, and seasonings and you have a clean and simple dinner for around $1.00 per serving, or add some flour, nut-milk, and noodles for a creamy vegetable noodle soup . Curious about what other plant-based ingredients you should be storing in your pantry? Check out our list of 20 Essential Meatless Monday Ingredients . The post Inexpensive Plant-Based Ingredients That Won’t Go Bad appeared first on Meatless Monday.

Asian Noodle Bowl with Spicy Almond Sauce

yesterday 06:00 Meatless Monday 

Whole wheat noodles, crisp snow peas, broccoli and red bell pepper are accented by garnishes of scallion and crunchy sliced almonds. But the showstopper to this dish is the spicy almond sauce that packs a wallop of heat. Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox! Serves 6 - 1/­­4 cup sliced almonds - 3/­­4 pound whole-wheat spaghetti - 1/­­2 head broccoli (about 3/­­4 pound), tops cut into flowerets, stems peeled and sliced thinly - 2 cups (about 4 ounces) of snow peas, trimmed - 1 red bell pepper, cut into 1 inch pieces - 1/­­2 cup of unsalted almond butter - 1/­­4 cup of reduced sodium soy sauce - 3 tablespoon fresh lime juice - 2 tablespoons of brown sugar - 1 tablespoon chili-garlic sauce, such as Sriracha -  1 scallion, green part only (about 3 tablespoons) Bring a large pot of water to a boil. Toast the almonds in a dry skillet over a medium-heat heat, stirring frequently, until they are golden, about 3 minutes. Cook the pasta according to the directions on the package. Three minutes before the pasta is ready add the broccoli to the pasta pot. One minute before it is ready add the snow peas and red peppers to the pot. While the pasta is cooking, make the sauce. Place the almond butter, soy sauce, lime juice, brown sugar, chili-garlic sauce and three tablespoon of boiling water (from the pasta pot) into a large bowl and whisk until smooth. Drain the noodles and vegetables, return them to the pasta pot, add the sauce and toss to coat. Serve garnished with the toasted almonds and scallion greens. The post Asian Noodle Bowl with Spicy Almond Sauce appeared first on Meatless Monday.

Plant-Based Pantry Meals We’ve Been Cooking, Pt. 1

March 25 2020 Golubka Kitchen 

Plant-Based Pantry Meals We’ve Been Cooking, Pt. 1 I’ve been posting regular pantry cooking stories on our Instagram, and I thought I’d have those recipes live here in written form as well. We’ve been minimizing our grocery shopping as much as possible, mostly depending on pantry staples and some longer lasting produce for our meals. This is not your regular, well-photographed post since all the photos are just quick cellphone snapshots I took at dinner time, but hopefully you won’t mind. The recipes are also very off-the-cuff and based on what we had in the pantry, so please feel free to adjust them according to what you have on hand. That’s really what these dishes are all about! The theme here is canned tomatoes, since they are pantry royalty and can bring big flavor to all kinds of dishes, with very little effort. There are two tomato-based stews, a lush tomato pasta, a tempeh sausage recipe, and a little banana bread treat at the end. I hope to do more of these posts very soon as I continue exploring this theme. Let us know if you have any requests or need help with any particular ingredient/­­dish, etc. Sending big love as always. Few things are as easy and satisfying as a simple marinara pasta, which can be easily made with canned tomatoes. The extra garlic and extra cooking time makes this version especially lush. You can watch me make it here. Lush Marinara Pasta   Print Serves: 3-4 Ingredients olive oil 1 yellow onion - diced sea salt 5 cloves of garlic - thinly sliced 1 28 oz can whole peeled tomatoes - crushed up with your hands pinch of red pepper flakes - to taste a few sprigs of fresh basil, plus more for garnish 2 teaspoons sugar (only if needed) about 10 oz pasta of choice Instructions Heat a medium pot over medium heat. Add a generous pour of olive oil. Add the onion and a pinch of salt and saute for about 7 minutes, until translucent. Add the garlic and saute for another 30 seconds or until fragrant. Add the tomatoes, red pepper flakes, basil sprigs, and more salt if your tomatoes are unsalted. Bring the mixture to a gentle simmer and simmer, stirring frequently, for 45 minutes to 1 hour, until the sauce is thickened and glossy. Taste for salt and adjust if needed. If your sauce tastes too acidic, add the sugar. Transfer about half or more of the sauce to a separate container to use later, leaving the rest in the pot. Meanwhile, boil a pot of water and cook pasta according to the instructions on the package. Save about 1 cup of the starchy pasta water. Drain your pasta and add it to the pot with the reserved sauce. Start mixing, adding small splashes of the starchy pasta water, until the sauce is well-incorporated and sticking to the pasta. Garnish with more basil and enjoy. Notes You can use leftover pasta sauce in any of the dishes in this post that call for tomatoes. 3.5.3226   Pappa al Pomodoro is a Tuscan bread and tomato soup, and it’s the coziest thing ever, plus a great way to use up stale bread. We filled this one out with white beans and kale for a more one-stop meal. You can watch me make it here. Pappa al Pomodoro with White Beans and Kale   Print Serves: 2-3 Ingredients 4 thick slices of crusty bread, preferably stale 2-3 slices of garlic olive oil ½ large yellow onion - diced sea salt ½-1 teaspoon dried marjoram or oregano (optional) pinch of red pepper flakes - to taste 14.5 oz can diced fire-roasted tomatoes 1½ teaspoon coconut sugar 1 15 oz can or 1½ cups cooked white beans vegetable broth 2 large handfuls of kale - chopped Instructions If your bread isnt stale, toast it. Generously rub each piece of bread with the garlic on both sides. Slice or break the bread up into smaller pieces. Mince any left-over garlic. Heat a large pot over medium heat and add a pour of olive oil. Add the onion and a pinch of salt, and saute for about 7 minutes, until translucent. Add the garlic, marjoram/­­oregano, if using, and red pepper flakes, and stir around for another 30 seconds. Add the tomatoes, coconut sugar, white beans, more salt to taste, and enough vegetable broth to achieve a chunky stew consistency. Bring to a simmer. Once simmering, stir in the kale. Let simmer with the lid askew for about 15 minutes. Taste for salt and spice and adjust if needed. Distribute the garlicky bread between bowls. Pour the stew over. Garnish with a drizzle of olive oil and/­­or any herbs of choice. Notes You can use any kind of canned tomatoes or even tomato sauce for this recipe, just adjust the salt and cooking times accordingly. 3.5.3226   This is not a traditional Chana Masala by any means, but it uses a similar principle of chickpeas stewed with tomatoes and spices. I think that roasted cauliflower goes really well with this dish, and the (super easy!) chutney brings a much-needed pop of green. You can watch me make this dish here. Chana Masala with Roasted Cauliflower and Cilantro Chutney   Print Serves: 2-3 Ingredients for the chana masala 1 head cauliflower - cut into florets avocado oil or other oil of choice sea salt black pepper 1 yellow onion - diced 1-inch piece of ginger - grated or minced 4 cloves of garlic - grater or minced 1 teaspoon curry powder, or to taste 1½ 15 oz cans or about 2¼ cups cooked chickpeas 1-1½ cups tomato sauce or other canned tomatoes purified water juice from ½ lemon for the cilantro chutney 1 bunch cilantro with stems - roughly chopped 1 serrano pepper - seeded if you prefer less spice 1 teaspoon coconut sugar sea salt juice from ½ lemon Instructions to make the chana masala Preheat the oven to 400° F (200° C). Prepare a lined baking tray. Place the cauliflower on the tray, drizzle it with some oil and sprinkle with salt and pepper. Roast for 30 minutes, stirring halfway, or until the cauliflower is cooked through and caramelized in parts. Heat a pot over medium heat and add a pour of oil. Add the onion and a pinch of salt, and saute for about 7 minutes, until translucent. Add the ginger, garlic, curry powder, and some black pepper, and saute for 1 more minute, until fragrant. Add the chickpeas, stir to coat, and let the chickpeas toast in the spices for 3-5 minutes. Add the tomato sauce and enough water to thin everything out to a chunky stew consistency. Add more salt if needed (this will depend on whether your chickpeas and tomatoes were salted). Bring to a simmer and let simmer for about 15 minutes, or until the cauliflower is finished roasting. Taste for salt and pepper and adjust if needed. Turn off the heat and stir in the lemon juice. Serve with the roasted cauliflower and cilantro chutney (recipe follows). to make the cilantro chutney Combine the cilantro, serrano, sugar, salt to taste, and lemon juice in a high speed blender. Blend until smooth. You shouldnt need water, but add small splashes of water if your blender has a difficult time getting going. Notes If you made our freezer bouillon, you can use about 5-6 teaspoons of the fiery freezer bouillon in place of the onions, ginger, and garlic in this recipe. 3.5.3226   This is a riff on the Italian classic of sausage and peppers, except that the ‘sausage’ is made by cooking tempeh with all kinds of herbs and spices, which makes it incredibly flavorful. Feel very free to adjust the spices according to what you have on hand, you kind of can’t go wrong here! You can watch me make this dish here. Tempeh Sausage, Peppers, and Onions   Print Serves: 4-5 Ingredients avocado oil or other oil of choice 1 yellow onion - sliced sea salt 2 red and/­­or orange bell peppers - cored and sliced splash of beer (optional) 2 8 oz packages of tempeh - crumbled tamari - to taste maple syrup - to taste 2 cloves garlic - minced 1 tablespoon minced fresh sage (or use dried sage) 1 tablespoon tomato paste 1 teaspoon coconut sugar ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon smoked paprika ½ teaspoon dried thyme ¼ teaspoon chili powder pinch of red pepper flakes pinch of smoked salt (totally optional) Instructions Heat a large pan over medium heat and add a pour of oil. Add the onion and a pinch of salt and saute for 1-2 minutes to give the onions a head start. Add the peppers and another pinch of salt, and saute for about 5 minutes, until starting to soften. Add a splash of beer, if using, and let it cook off for 1-2 minutes. Turn the heat down to medium-low, cover the pan, and let the onions and peppers stew for 20 minutes, or until soft and melted. If your pan gets too dry, add a splash of water. Meanwhile, put the crumbled tempeh in a bowl and drizzle some tamari and maple syrup over it. Mix to coat and let sit. Gather all your spices for the tempeh sausage by measuring them out into one bowl: garlic, sage, tomato paste, coconut sugar, garlic powder, onion powder, smoked paprika, dried thyme, chili powder, red pepper flakes, and smoked salt, if using. Once the onions and peppers are done cooking, remove them from the pan and set aside for now. Add more oil to the pan. Add the tempeh and stir to coat it in the oil. Press the tempeh into the pan in one even layer and let brown undisturbed for about 3 minutes. Stir the tempeh, press it into the pan again, and keep cooking until mostly golden brown. Stir in the prepared spice mix and cook the tempeh for another 2-3 minutes, until fragrant. Taste for salt and spices and adjust if needed. Add the onions and peppers back in, stir to incorporate, and let everything warm through together. Enjoy the sausage as is or on sandwiches, over rice, etc. 3.5.3226   In our last post, I talked about my sourdough starter and how I’ve been experimenting with recipes that use up sourdough discard from feeding the starter. So far I’ve made cookies and this banana bread, which turned out delicious, but didn’t really taste like sourdough. It’s a great way to save some flour in any case, if you have a starter. You can watch me make it here. Vegan Sourdough Banana Bread   Print Adapted from The Baking Fairy - this is a great recipe to use if you dont have sourdough! Serves: 1 standard loaf Ingredients 5 very ripe bananas - peeled, divided ½ cup sourdough discard/­­starter ¼ cup refined coconut oil - melted or soft ¼ cup non-dairy milk 2 teaspoons vanilla extract ½ cup plus 1 tablespoon coconut sugar, plus more for sprinkling generous pinch of sea salt 1½ cups all purpose flour 1 teaspoon baking soda Instructions Preheat the oven to 350° F (175° C). Prepare an oiled and parchment-lined loaf pan. Mash 4 of the bananas in a large bowl. Add the sourdough discard, coconut oil, milk, and vanilla. Use a fork to mix until smooth. Add the sugar, salt, flour, and baking soda. Mix to just incorporate. Transfer the batter to the prepared loaf pan. Slice the remaining banana in half lengthwise and use it to decorate the top of the loaf. Sprinkle more coconut sugar over the banana and top of the loaf. Bake for 50 minutes. Cover with a piece of domed parchment paper and continue baking for another 10 minutes, or until golden on top and a toothpick inserted into the center comes out clean. Let cool for at least 20 minutes in the loaf pan, then transfer to a cooling rack and let cool for another 20 minutes. Slice and enjoy. 3.5.3226   Other pantry-friendly recipes we’re cooking this week: - Cozy Pantry Stew - Next Level Lemon Miso Potatoes - Fall-Apart Caramelized Cabbage The post Plant-Based Pantry Meals We’ve Been Cooking, Pt. 1 appeared first on Golubka Kitchen.

dates halwa recipe | khajoor ka halwa | khajur ka halwa

March 25 2020 hebbar's kitchen 

dates halwa recipe | khajoor ka halwa | khajur ka halwadates halwa recipe | khajoor ka halwa | khajur ka halwa with step by step photo and video recipe. halwa recipes are native to both north india and south indian cuisine and can be made with locally made ingredients. however these days, the same halwa recipes are made with myriad ingredients and has extended to the dry fruits and served for different purpose. one such simple and healthy halwa recipe made without any sugar is the dates halwa recipe. The post dates halwa recipe | khajoor ka halwa | khajur ka halwa appeared first on Hebbar's Kitchen.

Mad Mocha Marbled Mousse Pie

March 16 2020 Robin Robertson's Global Vegan Kitchen 

Mad Mocha Marbled Mousse Pie Chocolate mousse pie has long been a stalwart of vegan desserts, but leave it to Laura Theodore (PBS’s Jazzy Vegetarian) to jazz up this favorite with a few new (and delicious!) twists that are right in the recipe title: in this recipe chocolate teams up with coffee giving it a wonderful mocha flavor.  And then, it gets all fancy with a beautiful marbled effect, making it off-the-charts gorgeous.  Another thing to love about this pie is a crust made with dates, nuts, and coconut to add even more flavor and texture. You can find this recipe and more in Lauras latest book, Vegan for Everyone.  In addition to many all-new recipes, the book features updated versions of 60 fan-favorite recipes from her earlier books.  Check it out, but first, check out this pie.....   Mad Mocha Marbled Mousse Pie MAKES 10 SERVINGS This pie is gorgeous to look at, delicious to eat and a delight to serve! Your family and guests will think you slaved for hours creating the fancy marbled effect, but its actually super easy to do! You will please chocolate and coffee lovers alike with this impressive sweet indulgence! CRUST 1 tablespoon extra-virgin olive oil, plus more to coat pan 11 Medjool dates, pitted and chopped 2/­­3 cup chopped pecans 1/­­2 cup chopped walnuts 1/­­2 cup unsweetened shredded dried coconut FILLING 1 block (14 to 15 ounces) extra-firm regular tofu, drained and crumbled 5 1/­­2 tablespoons vegan cane sugar 1/­­2 cup cold, strong brewed coffee 1 1/­­2 cups vegan dark chocolate chips (55% to 70% cacao) 1/­­2 cup unsweetened or sweetened nondairy milk Generously coat a 9-inch round pie pan with olive oil. Put all of the crust ingredients in a high-performance blending appliance and process into a dough, stopping the machine and scraping the bowl several times. The dough will be very sticky. Transfer the dough to the oiled pan and press it into the bottom and up the sides of the pan (see note). Put the pie pan in the freezer for 6 to 8 minutes, and then transfer to the refrigerator while you prepare the filling. To make the filling, put the tofu, sugar and coffee into a blender and process until very smooth. Transfer 1/­­3 cup of the tofu/­­coffee mixture to a small bowl and reserve. Add the chocolate chips to the top of the remaining tofu mixture (that is still in the blender container). Put the nondairy milk into a small saucepan and bring it to a simmer over medium-low heat. Immediately pour the simmering nondairy milk over the chocolate chip mixture and process for 30 seconds to 1 minute, or until it becomes completely smooth. Pour the chocolate filling into the chilled crust (it will mound up slightly, above the crust). Immediately drop 5 to 6 spoonfuls of the reserved tofu/­­coffee mixture onto the top of the pie. Then, using a wooden skewer or the tip of a knife, gently swirl the tofu/­­coffee mixture into the top of the pie in a pleasing, marbleized pattern. Refrigerate for at least 3 hours (or overnight), until completely set. Slice and serve! Chefs note: If you are cooking gluten free, make certain to purchase certified gluten-free tofu, available in most supermarkets. Chefs note: If desired, create a decorative edge to the crust. Using the tines of a fork, press gently down around the entire outer edge of the crust to form evenly spaced lines.   Photo Credit: Laura Theodore Recipe from Vegan For Everyone by Laura Theodore Published by Scribe Publishing Company, (C)2020. Reprinted by permission. The post Mad Mocha Marbled Mousse Pie appeared first on Robin Robertson.

Vegan Chocolate Chunk Blondies (somehow I must've known it would come to this)

March 12 2020 Vegan Thyme 

Vegan Chocolate Chunk Blondies (somehow I must've known it would come to this) I threw these blondies together as I prepped a big batch of black bean burgers to freeze for later. (Yes, I am food prepping.) Probably made over a dozen batches of these cookies over the past few months. As usual, I took a break from sugary carb-craving in February. Things are much different now. Even though the grass is beginning to green up and my daffodils are blooming, the urge to bake and soothe my soul with comfort foods normally reserved for dark, winter months has returned with a vengeance.  (As a news-obsessed individual, I'm sure you can guess why.) My cookbooks lining the kitchen walls are more precious to me than ever right now. I've collected hundreds over the decades. I drop into flea markets looking for Pyrex and instead find myself with a two-dollar cookbook I'd wanted years ago. One more for the collection. Call me crazy, but in my Marie Kondo cleaning frenzy last spring--very few cookbooks left this house. Very. Few. One of my old stand-by cookbooks, an Alice Medrich classic, stands the test of time.   Published in 2010, my dog-eared, taped-page and post-it noted guides indicate the cookbook's utility.  Here's my vegan version blondie--and don't bake these in an 8" square pan. Use instead a rectangle if you can. Mine is 10 x 6" pan I purchased for eight bucks at the grocery store. Once you add the batter to the pan, you may look at it and think: this cannot be right--there's barely enough batter to cover the bottom of the pan. Trust the recipe, they bake up beautifully. And after a night in the fridge, even better.  Vegan Blondies (adapted) 3/­­4 cup unbleached AP flour 1/­­4 cup whole wheat flour 1/­­2 t. baking powder 1/­­4 t. fine sea salt 1 stick vegan butter 3/­­4 cup light brown sugar 1 t. vanilla extract 2 T. ground flax, plus 3 T. water, 1 t. olive oil (vegan egg) 2/­­3 cup walnuts or pecans 1/­­2 cup chocolate chunks Preheat oven to 350. Line pan with parchment paper, lightly spray. Mix dry ingredients together, set aside. Place small saucepan over low heat, add butter and sugar and stir until butter melts and sugar is mostly dissolved. Remove from heat. Add vanilla extract and flax egg. Mix well. Add dry ingredients to butter mixture. Mix just until flour is mostly incorporated. Add half nuts and half chocolate. Spread batter in pan, then sprinkle remaining nuts and chocolate over. Bake for about 20 minutes or just until the sides begin to turn golden. Let cool completely, then cut into squares and store in fridge. With all the bleak AF stuff out in the world lately, my own version of self-care includes a nice vitamin rich juice first thing in the morning. I've had my juicer for a dozen or so years now. It's come in very handy lately (even though it sat literally unused for about eight of these). If you think, "Hey, nice blondie recipe, but then juicing...how's that work?" Um, resistance is futile. I will always have chocolate in my life in one form or another. This is my favorite juicing recipe: 1 beet 1 carrot 1 celery stick 1 knob ginger 1 granny smith apple juice of half a lemon When I can, I make enough for two small pints (one before I eat oatmeal for breakfast, another to drink later in the day--you know, around three in the afternoon when I'd rather scarf down a whole package of M&Ms). I've been a believer in juicing for ages...has it helped? I have no damned idea. It makes me feel good. So yes. It "helps". Also been intermittent fasting. So basically the day goes like this: Eat between nine and five. Stop.  Went to my local WM on Tuesday, just as a precaution, trying to get my hands on bleach cleaner. Wow. I happened to turn the corner and spotted an out of place single bottle left. I was like: "Thank you retail-eagle-eye for helping me spot the thing that wasn't like the other things."

Pineapple Carrot Muffins

March 2 2020 Meatless Monday 

These delectable muffins are naturally sweetened with pineapple and agave nectar. They’re freezer friendly too, so make a batch and munch on one every morning for the next two weeks. This recipe comes to us from Catherine of Weelicious. Serves 14 - 1 1/­­4 cup all purpose flour - 3/­­4 cup wheat flour - 2 teaspoons baking powder - 1/­­2 teaspoons baking soda - 1/­­2 teaspoon salt - 1/­­2 cup butter, melted - 1/­­2 cup agave nectar* - 2 eggs - 1 teaspoon vanilla extract - 1/­­2 cup pineapple, chopped fine and drained well - or - 1 8 ounce can crushed pineapple, drained well - 1 cup carrot, shredded - 1/­­2 cup walnuts** * Agave (ah-Gah-vay) nectar is similar in taste & texture to honey but has a lower impact on blood sugar when compared other sweeteners. Agave can be found in the health food or specialty food aisle of most grocery stores. **optional Preheat oven to 350 degrees. Prepare muffin tins with paper muffin cups. In a large bowl combine the flours, baking powder, baking soda and salt. In a separate bowl combine the butter and agave using a whisk or an electric beater to combine. Add the eggs to the butter agave mixture and whisk to combine. Add the vanilla, pineapple, carrots and walnuts to the butter mixture and stir until incorporated. Stir the dry ingredients into the wet ingredients and mix until just combined, making sure not to over mix. Pour the batter into regular size, paper lined muffin cups. Bake for 22-25 minutes, or until a toothpick comes out clean. Cool for 10 minutes and enjoy! The post Pineapple Carrot Muffins appeared first on Meatless Monday.

Vegan Caramelized Banana Granola Bars

February 23 2020 Vegan Richa 

Vegan Caramelized Banana Granola BarsThese easy healthy Vegan Banana Nut Granola Bars are packed with deep caramelized banana flavor & are made with only a handful of ingredients. No refined sugar! Pack them for an amazing plant-based office snack, sweet breakfast on the go, or for road trips with hungry kids. Jump to Recipe  Bananas – aren’t they just an amazing fruit? Eaten alone they are a satisfying snack, nature’s candy. But they also do wonders when added into baked goods. They can take the place of sugar, eggs, and fat in many healthy vegan treats. And then there is the whole world of caramelized bananas. Lately, I have been on a caramelized banana kick. Have you tried my Chia Pudding with Caramelized Bananas or my French Toast with Caramelized Bananas? So good! In this granola bar recipe, we are taking full advantage of all banana superpowers – we use it for texture, flavor, AND sweetness. Caramelized Banana & Nut Granola Bars – your new favorite vegan snack: The caramelized banana gives these vegan granola bars a deep banana flavor and a delightful sweetness and acts as a binding agent at the same time – no need for butter or eggs. Despite the fancy-sounding name, these are super easy to make. To caramelize the bananas all you do is bake them on a sheet pan until they get golden and gooey. Then you process all that caramelized goodness with some healthy oats, nuts, dates and a pinch of cinnamon in a food processor, mix it all up, and press the mix into a pan. Then bake for a few minutes, and youve got yourself a tray of freshly baked vegan banana granola bars! You’ll have a hard time not devouring all of them in one day.Continue reading: Vegan Caramelized Banana Granola BarsThe post Vegan Caramelized Banana Granola Bars appeared first on Vegan Richa.

Sweet and Sour Guava Curry

February 13 2020 Manjula's kitchen 

Sweet and Sour Guava Curry (adsbygoogle = window.adsbygoogle || []).push({}); Print Amrood Ki khati Methi Sabji (Sweet and Sour Guava Curry) Guavas, or "amrood" in Hindi, are simply delicious and probably one of my favorite fruits! This year I have an abundance of guavas growing in my backyard. I like to sprinkle chaat masala on guavas. The spiciness really brings out its flavor. Since I have so many delicious guavas, I decided it was time for me to make Guava Sweet and Sour Curry (Amrood Ki khati Methi Sabji). In case you are not familiar, this is a popular North Indian dish which I believe tastes best with fresh hot puris or parathas. This was a staple sabji when I was a child growing up in India, provided guavas were in season. My brother especially enjoyed this dish. He simply relished this sabji and could enjoy eating it every day. However, there was catch – he would only eat this dish with puris! Rotis or parathas simply did not do this dish justice! My brother would pretend to read a book while eating so no one would disturb him so he could truly enjoy eating in peace! Whenever I make this recipe, I remember our sweet, innocent childhood memories. Guava Sweet and Sour Curry has the best flavors – spicy, sweet and sour – all in one dish! This recipe will serve 2. Course Main Course Cuisine Indian Keyword Amrood, cooking shows, Gourmet food, Guava Fruit, Home Cooking, Home Made, Indian food, Jain Food, Kadoo Ki Subji, Khatta Meetha, Main Dish, Mandir Food, No Garlic, No lahsun, No Onion, No Pyaj, North Indian Recipes, Recipe videos, Satvik Food, Spicy, Swaminarayan, Tropical Fruit, Vegetarian, Veshno Cooking Prep Time 5 minutes Cook Time 15 minutes Total Time 20 minutes Servings 2 people Ingredients2 cups guavas amrood, cut into bite size pieces 2 Tbsp oil 1/­­2 tsp cumin seeds jeera 1/­­4 tsp fenugreek seeds mathi dana 1/­­8 tsp asafetida hing 2 tsp coriander powder dhania 1 tsp fennel seed powder saunf 1/­­4 tsp turmeric haldi 1/­­2 tsp red chili powder 1/­­2 tsp salt 1 Tbsp ginger adrak, thinly sliced 1/­­2 tsp mango powder amchor 1 tsp lemon juice 2 Tbsp sugar adjust to the taste 2 Tbsp chopped cilantro hara dhania InstructionsHeat the oil in a saucepan. Oil should be moderately hot. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add the cumin seeds, asafetida, fenugreek seeds, fennel seeds powder, coriander powder, turmeric, and red chili powder stir for few seconds. Add ginger and guava mix it well add 1 cup of water and cover the pan. Lower the heat and cover the pan cook for about 5-8 minutes until guavas are tender. Add mango powder, lemon juice and sugar stir and add cilantro. Turn off the heat and cover the pan for few minutes. Amrood Ki khati Methi Sabji is ready to serve. NotesIf Guava seeds are hard then remove them, adjust the sugar to taste depends how sweet are guava. The post Sweet and Sour Guava Curry appeared first on Manjula's Kitchen.

10 Chocolate Desserts You Must Try from Vegan Shops Worldwide

February 8 2020 Happy Cow veggie blog 

Whether it’s Valentine’s Day or any day of the year, here are 10 must-try vegan chocolate treats. From nougat to tart, all around the world, you mustn’t miss out on these! Laduree – Los Angeles, California Get the Plaisir Sucré: which literally translates to Sweet Pleasure. Made with hazelnut biscuit, chocolate hazelnut ganache, and chocolate chantilly (a sweetened whipped cream), you’re sure to get your chocolate fix here. Ara Chocolat – Paris, France An award-winning bean-to-bar chocolate maker in Paris? Sign us up! Besides artisinal chocolates, find chocolate cake, chocolate mousse and hot chocolate. VeganWaf – Brussels, Belgium Have you been missing out on waffles since going vegan? Not anymore. Try this vegan and gluten-free waffle smothered in chocolate. La Gelateria del Barri – Santiago, Chile Vegan gelato, yes… you’ll find some chocolate gelato here - but did you know you’ll also find decadent vegan brownies? This shop is 100% vegan and, bonus, they don’t use gluten, soy, or added sugar. Vegan Heaven – Taipei, Taiwan Aiming to use organic and local ingredients, this charmingly colorful bakery will have something for everyone. For you chocolate lovers: there’s a dark chocolate tart that’s not to be missed. Fukafe – […] The post 10 Chocolate Desserts You Must Try from Vegan Shops Worldwide appeared first on HappyCow.

Eat Your Way to a Reduced Risk of Heart Disease

February 3 2020 Meatless Monday 

Eat Your Way to a Reduced Risk of Heart DiseaseHeart disease (also referred to as cardiovascular disease) is a term that covers an array of health conditions affecting the heart such as coronary artery disease, heart rhythm problems (arrhythmias), and congenital heart defects. Heart disease is the leading cause of death in the United States for both men and women, with half of all Americans (47%) qualifying for at least one of the three key risk factors (high blood pressure, high cholesterol, smoking cigarettes). For more information about the relationship between diet and heart disease, check out our Meatless Monday heart-health guide . The good news is that you can manage two of these risk factors -- high blood pressure and high cholesterol --by making a few simple adjustments to your daily diet, without missing out on flavor. In honor of American Heart Month, weve put together a list of tips to help you eat your way to a reduced risk of heart disease. Eat More Fruits and Vegetables Fruits and vegetables contain the nutrients your body needs to function properly and ward off disease. Many fruits and vegetables, regardless of how theyre prepared (sans the deep fryer), are low in calories and contain vitamins, minerals, and fiber that help prevent heart disease. Focus on the Right Fats The American Heart Association emphasizes the importance of eating the right type of fats and oils. Saturated fats from animal products, trans fats, and hydrogenated vegetable oils should be replaced with healthy fats like olive oil and canola oil. Go with Whole Grains Whole grains provide the body with fiber and other nutrients that regulate blood pressure and promote heart health. Improve your diet by swapping out white rice, bread, and pasta for brown rice and whole-wheat varieties of your favorite carbohydrates. Maintain a Healthy Weight Excess weight and a large waist size have been found to raise the risk of developing heart disease. Reaching a healthy weight doesnt require an extreme diet, but rather a commitment to weekly exercise and an eating plan rooted in fruits, vegetables, legumes, and other minimally processed foods. Limit Consumption of Red and Processed Meats Processed meats contain high amounts of additives, chemicals, and sodium. These foods, which include deli meats, hot dogs, sausages, and bacon, should only be consumed in moderation. Think Mediterranean Studies show that a Mediterranean-style diet which includes a balanced proportion of fruits, vegetables, legumes, healthy oils, and monosaturated and polyunsaturated fats, reduced incidences of major cardiovascular disease. Avoid Too Much Sugar and Processed Carbohydrates Foods of minimum nutritional value like sugar-sweetened carbonated soft drinks, white breads, pastas, and other heavily processed carbohydrates are major sources of excess calories and can lead to weight gain and insulin resistance. Control Portion Size Moderation is key to any healthy diet. Reducing serving sizes grants you the flexibility to eat a wider variety of foods you enjoy. For more information on meat reduction and heart health: Reduce your risk of heart disease by starting healthy habits on Monday Check out the Meatless Monday Recipe Gallery for healthy, tasty recipes Join the community and share photos of your own plant-based creations by using the hashtag #MeatlessMonday and tag @MeatlessMonday. The post Eat Your Way to a Reduced Risk of Heart Disease appeared first on Meatless Monday.

Recipe | Lemony Wheat Berries with Roasted Brussels Sprouts (+ Everything You Ever Wanted to Know About Wheat Berries!)

January 31 2020 Oh My Veggies 

Did you make any food-related resolutions this year? I don’t have resolutions--I have goals. (I like to pretend there’s a difference and that somehow, goals are much more achievable.) I want to eat less sugar. I’m trying to eat more fruit--I’ve always liked veggies more than fruit, and sometimes it’s a struggle to get myself to eat it. (Unless it’s in pie form. But I’m cutting down on sugar, remember?) And I want to eat more grains. Yes, grains! Delicious, nutritious whole grains. So you might see some more grains around here this year. And if you don’t see more grains around here, it means that I’m a big failure. I guess grains aren’t the most exciting thing to see on a food blog, are they? I mean, if I told you that you’d be seeing more Rolos on Oh My Veggies this year, you’d probably be pretty jazzed. But instead, I’m telling you to be on the lookout for... bulgur! Barley! Wheat Berries! Ooooh. Okay, so what are wheat berries? I discovered wheat berries by accident last year. I needed farro for a recipe and it was crazy expensive. Sitting next to the farro were bags of wheat berries--much […]

Dates and Nuts Bar

January 26 2020 Manjula's kitchen 

Dates and Nuts Bar (adsbygoogle = window.adsbygoogle || []).push({}); Print Dates and Nuts Energy Bar, Healthy Bar, All-Natural Nutritional Bar 2020 is the start of a new decade and like most people Im sure you have thought about eating clean and healthy. My next recipe is for any new year resolutions and is called Dates and Nuts Bar. This healthy gluten-free energy bar is also vegan and sugar-free. The bars have a great nutty texture that tastes so delicious. This yummy treat is so satisfying for any sweet cravings! Because we all live busy lives, these bars make great snacks because they are so easy to take on the go. You can even give them to your kids as an after -school snack. Because dates are so sweet, they provide the perfect natural alternative to added sugars. They are sure to be a hit with friends who are avoiding sugar but still crave something sweet. Try these bars as a healthy alternative to cookies and other sweet treats. You will feel amazing. Course Snack Keyword All Natural, Almonds, Badam Burfi, Besan ki barfi, Candy, Cocoa Powder, Coconut, coconut Ladoo, Cooking Video, Dates Bar, Delightful, Diabetic, Flax Seed Burfi, Flax Seeds, Gluten Free, Gourmet food, Home Made, Jain Food, Kids Friendly, Lunch Box, Natural Alternative, Nutritional Bar, Nutty, Quick And Easy, Sattvic Food, Snack, Sugar Free, Swaminarayan, Sweet, vegan, Walnuts Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes Servings 16 pieces Ingredients1 1/­­2 cup pitted dates cut into small pieces 2 Tbsp cocoa powder 1/­­3 cup coconut powder 1/­­3 cup flax seed meal 1/­­8 tsp sea salt 1/­­2 cup roasted Walnuts roughly chopped 1/­­2 cup roasted Almond roughly chopped 1/­­2 cup roasted Cashews roughly chopped 2 tsp sesame seeds 2 tsp pumpkin seeds InstructionsSoften the chopped dates in microwave for 30 seconds, doing this makes dates soft and easy to work. Blend the dates in the food processor until they become to the paste, this should take about 15 seconds. Add flex seed meal, and cocoa powder and salt to the food processor and blend it until all the ingredients incorporated. This should take about 15 second. Add the roasted and chopped nuts walnuts, almonds, and cashew nuts. Blended it until all the ingredients incorporated, but nuts should be still chunky this should take about 20 seconds of blending. Remove the mix from food processor, and make it into 2 balls, roll it into about 1/­­4-inch-thick, sprinkle the sesame seeds and pumpkin seeds to the rolled bar and lightly press the seeds, so they stay into the bars. Cut them into your desire shape. I decided to cut them in bars. NotesThese are some more healthy choice you would like to know Quinoa salad, Stuffed karela, Lentil Vegetable soup, Mango panna cotta The post Dates and Nuts Bar appeared first on Manjula's Kitchen.

Vegan Apple Custard Squares

January 16 2020 Vegan Richa 

Vegan Apple Custard SquaresThese Vegan Apple Custard Squares have a shortbread like base topped with apples, then creamy custard and cinnamon sugar on top. Use a pie pan to make Apple Custard Pie. No added Oil. Vegan Soyfree Recipe. Jump to Recipe These custard bars came about when I had to use up some non dairy yogurt. The shortbready crust at the bottom is topped with apples and then topped with a tangy custard mixture which is sprinkled with cinnamon sugar and baked to make slices of custard bars with various flavors and textures! You can use just cashew cream for the custard layer as well. Add some lemon zest for fresh zesty flavor. Change up the flavors  to use winter spices such as gingerbread or pumpkin pie spice. Make this into a pie (use a pie pan and double the crust).Continue reading: Vegan Apple Custard SquaresThe post Vegan Apple Custard Squares appeared first on Vegan Richa.

Vegan Sourdough Chocolate Chip Cookies

March 22 2020 Golubka Kitchen 

Vegan Sourdough Chocolate Chip Cookies I’ve been thinking about making a sourdough starter and baking bread ever since I finally got a Dutch oven this summer. Spending all our time at home recently opened up space for all kinds of long-term kitchen projects. I finally mixed up a 100% rye, 100% hydration starter last week and it’s been so fun to see it develop. Keeping my hands busy with rewarding cooking tasks has been so helpful in terms of getting out of my head lately. Cooking has always been a source of solace around here, but I never realized how much I depend on it as meditation. Highly recommend! The seemingly counterintuitive thing about keeping up a sourdough starter is that you have to discard a good amount of it when you ‘feed’ it, which for me is twice a day. Without getting rid of some starter at every feeding, you’ll quickly build up way too much of it, which in turn will require way too much flour to feed it. But there does come a point, about a week in or so, when your starter is mature and the stuff you’re discarding can totally be used for baking. That’s where sourdough discard recipes come in. There are lots of them on the internet, and you can make anything from pancakes (we have a recipe for that here) to waffles, banana bread to English muffins. The other day, I wanted to use up my discard that I’d been saving in the fridge, but I was also really craving chocolate chip cookies, so I went for it and made these. Once my starter got going, I saved my discard in a covered container in the fridge instead of composting it and about 5 days in, I had enough to make these cookies. The 100% rye 100% hydration starter recipe that I’ve been following is here (it’s super detailed), but I think that you could use any starter discard for these cookies. The flavor of the cookies will vary depending on the flour you use for your starter and how sour it is. My rye flour starter brought a lovely earthiness and depth to the flavor of the cookies. In terms of sourness, my discard was pretty young and barely sour, so there was just a hint of sourness that read more like complexity than straightforward sourdough flavor. Vegan Sourdough Chocolate Chip Cookies   Print Serves: makes about 12 4-inch cookies Ingredients ½ cup refined coconut oil - solid or semi-solid ¼ cup + 2 tablespoons coconut sugar ½ cup sourdough starter/­­sourdough discard (I used this method) 1 teaspoon vanilla extract 1¼ cup all purpose flour generous pinch of sea salt, plus more for sprinkling on top ½ teaspoon baking powder ½ cup dark dairy-free chocolate chips Instructions Preheat the oven to 360°. Prepare a parchment-covered baking sheet. In a mixing bowl, combine the coconut oil and sugar, and mix with a fork until evenly incorporated. Add the sourdough discard and vanilla, and mix well. Add the flour, salt, and baking powder, and mix until you have a unified cookie dough. Fold in the chocolate chips. Using an ice cream scoop or a spoon, scoop out even portions of the dough and place on the prepared baking sheet. Flatten the dough with the palm of your hand and shape it into round cookies (these cookies will not expand on their own in the oven). Bake for 15-17 minutes, until the cookies are golden and the surface is somewhat dry to the touch. Start checking at 10-12 minutes. Sprinkle with more salt if desired. Let cool for 20-30 minutes, preferably on a cooling rack. Enjoy! Notes These cookies are on the more subtly sweet side, depending more on the sweetness of the chocolate chips. If you like your cookies sweeter, increase the amount of sugar to ½ cup. 3.5.3226 The post Vegan Sourdough Chocolate Chip Cookies appeared first on Golubka Kitchen.

Classic St. Patrick’s Day Dishes Made Plant-based

March 16 2020 Meatless Monday 

Classic St. Patrick’s Day Dishes Made Plant-basedFor many Americans, St. Patricks Day is a day to celebrate Irish culture -- the traditions, the people, and the cuisine. Youre likely familiar with many of the iconic dishes: shepherds pie, soda bread, braised cabbage, potatoes colcannon, corned beef, etc., but you may not be aware that many classic St. Patricks Day recipes can be made completely plant-based -- yes, even corned beef. Dont believe us? Read on to see how you can make Meatless Monday versions of your favorite St. Patricks Day dishes. Braised Cabbage Cabbage is a humble ingredient, but when gently braised it becomes nice and tender. Cook in butter (non-dairy), vegetable stock, dry wine, and apple cider vinegar for a flavorful side dish. Add a little sugar and carroway seeds for a livelier dish. For the Braised Cabbage recipe, click here. Meaty Mushroom Stew with Garlic Mashed Potatoes Straight from The Meatless Monday Cookbook , this recipe uses cremini and shiitake mushrooms and tamari to recreate the rich umami flavor iconic of traditional slow-cooked Irish stews. Pair the stew with a topping of garlic mashed potatoes and dinner is set. For the Meaty Mushroom Stew recipe, click here. Orange Cranberry Scone The scone is a welcomed reprieve from all of that rich St. Patricks Day food. This recipe is completely plant-based, utilizing coconut oil and coconut milk in place of dairy. Adding pumpkin spice, maple syrup, and orange zest to the sweet scone glaze makes this recipe perfect for any holiday. For the Orange Cranberry Scone recipe, click here.   Potatoes Colcannon A classic Irish side dish, colcannon is a marriage of creamy mashed potatoes and crispy green cabbage. Although traditional recipes call for butter and cream, colcannon can easily be made plant-based by swapping out the butter and heavy cream for plant-based alternatives. For the Potatoes Colcannon recipe, click here .   Shepherds Pie This completely plant-based version of Shepherds Pie can serve as the centerpiece of a St. Patricks Day feast. A smooth, creamy potato topping covers a hearty filling of lentils, cremini mushrooms, and diced veggies. For the Vegan Shepherds Pie recipe, click here. Soda Bread A variety of cuisines have their own version of soda bread, which gets its name from the use of sodium bicarbonate as a leavening agent rather than traditional yeast. This version uses plant-based milk and dairy-free butter to achieve a firm but delicate texture. For the Vegan Irish Soda Bread recipe, click here . Plant-based Corned Beef Yes, it is possible to make corned beef meatless. This recipe uses a seitan-substitute that is heavily spiced and mixed with a homemade beet puree. The loaf is then rubbed with spices and submerged in a slow-cooker brine with mushrooms, garlic, all spice, mustard, beet puree, and white wine vinegar. For the Vegan Corned Beef recipe, click here .   Click here  for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation.   The post Classic St. Patrick’s Day Dishes Made Plant-based appeared first on Meatless Monday.

Granola Candy Bars

March 12 2020 My New Roots 

Granola Candy Bars When I was a kid, I always wanted to go to other peoples houses for playdates. Not because I didnt like my own home. Because of the snacks. ?? Although my childhood diet included a fair amount of donuts and microwaved hot dogs, my mother had very distinct ideas of what was okay to eat on the regular, and what was not. Honey Nut Cheerios, okay. Lucky Charms, not okay. Granola bars, sure. Granola bars covered in chocolate, nope. My friends pantries were stocked with these things, also known as Kudos, which are somehow legally sanctioned to be labelled granola bars and marketed as a healthy snack, but definitely wouldnt pass my moms test by a long shot. So, I had to get creative to have access to said saccharine granola bar slathered with oozy, sweetened peanut butter, covered in a thick coating of milk chocolate. My teeth hurt just thinking about them now, but holy heck were they transcendent to my seven-year-old self. I would put up with all kinds of games I didnt want to play, cartoons I didnt want to watch, even annoying little sisters, just to have access to the cupboard of Kudos bars after school. My version of this recipe came from a craving, as they often do. Maybe I was longing for a little nostalgia, or a connection to a simpler time when my only goal for the day was ingesting as much sugar as possible without my parents knowing. Good times, haha! Anyway, I have successfully re-created Kudos bars, with massively improved ingredients and adult upgrades. My version is naturally sweetened (duh), uses dark chocolate instead of milk chocolate, and I swapped out the peanut butter for hazelnut butter, because it is just way more delicious! I added figs to the granola bars, since they pair so well hazelnuts. And last but not least, I included a healthy amount of salt for balance. Under-salted desserts make me want to light my hair on fire. Altogether, these Granola Candy Bars are serious craving-crushers. Crunchy, crispy, creamy, oozy, sweet and salty, totally rich and mouth-wateringly delicious. Im almost through my second batch and already planning my next one. I feel like a stockpile of these in the fridge would get me through just about anything, even ??the fifth, mind-numbing round of Candyland with my son, who bless his heart, just wants to eat sugar as badly as I did. Candyland is as close as he gets.    Chocolate and Energy ?For those of you following along on Instagram you know that each month in 2020 has a theme, and March is Energy. I thought it would be appropriate to talk about chocolate and how it affects us on an energetic level. A lot of people think that chocolate contains caffeine, and it does have a little bit, but caffeine is not in fact the most stimulating compound that cacao contains. Its something else called theobromine. ?? Theobromine is an alkaloid that gives chocolate its distinctive bitterness. The darker the chocolate, the more bitter, and the more theobromine it contains. Theobromine and caffeine are almost identical at a molecular level, which makes them behave in similar, energizing ways. The difference is that theobromine has one less methyl group (one carbon with three hydrogen attached), which makes it a less powerful stimulant, since it does not cross the blood-brain barrier as easily as caffeine does. Translation: theobromine offers a more relaxed, longer-lasting energy than caffeine, instead of the classic spike-and-crash. Both compounds act on our central nervous system, but only caffeine can make us feel anxious and jittery. Bonus: theobromine is also non-addictive (although I cannot help you if you get addicted to these Granola Candy Bars ?A 1 1/­­2 ounce /­­ 43g serving of dark chocolate (70% cacao solids) will give you about 115mg of theobromine and 20mg of caffeine. By comparison, an 8 ounce /­­ 250ml cup of coffee contains about 95mg of caffeine and no theobromine. The maximum recommended daily intake for caffeine is around 400mg, while theobromine (thankfully) is higher at around 1000mg a day. ??We need to keep in mind however, that most chocolate contains sugar or other sweeteners and additives that are very stimulating. It is no wonder then, that for sensitive individuals, the theobromine in cacao combined with sugar and a little caffeine can give us a serious blast of energy and make chocolate feel like more than a cup of coffee! Be mindful of your chocolate intake during the later hours of the day, especially if you struggle to fall or stay asleep at night. ???  Lets get to the recipe! I use honey to sweeten the granola bars, and to help bind all the ingredients together, but a good, vegan alternative could be date paste. Just make sure it has a high viscosity (like, real sticky). ??This recipe is gluten-free, just make sure you buy gluten-free oats if you are sensitive.?? Hazelnuts may be hard to find and depending on where you are, can be expensive. If youre looking for an alternative, almonds or cashews would be the best! The almonds may need more time in the oven, up to 25 minutes, but keep a good eye on them, as they can burn quickly. ?? Of course you dont have to make your own hazelnut butter for this recipe, but I highly highly recommend that you do. Its really easy and a step that will fit into making the granola bars anyway. Just add 2 extra cups /­­ 270g of hazelnuts to the baking sheets and roast as you would with the other ingredients. Blend hazelnuts in a food processor, scraping down the sides every so often, and eventually, youll have hazelnut butter. It can take up to ten minutes, so be patient. Add a splash of olive oil to get it going, if absolutely necessary. This will make about 1 cup /­­ 250ml, which is exactly what you need for the recipe. Youre welcome! ?????         Print recipe     Fig and Hazelnut Granola Candy Bars Ingredients: ? 1 1/­­2 cups /­­ 150g rolled oats ?1 cup /­­ 135g raw hazelnuts (plus two more cups if making your own hazelnut butter, see headnote) ?2 Tbsp. coconut oil (I recommend flavour-neutral) ? 1/­­3 cup /­­ 80ml thick honey (creamed or white)? 1/­­3 cup /­­ 80ml tahini? 1 tsp. pure vanilla extract ?1/­­3 cup /­­ 60g chopped un-sulfured dried figs? 1 cup /­­ 20g puffed brown rice cereal? 1/­­4 tsp. flaky sea salt, plus more for garnish? 1 cup /­­ 250ml hazelnut butter ? 1 Tbsp. pure maple syrup? 1/­­2 tsp. fine sea salt? 200g dark chocolate (80% or higher), have more on-hand for drizzle and just in case! ?????   Directions: ? 1. Preheat the oven to 325°F /­­ 170°C. Place the oats and hazelnuts on a rimmed baking sheet, trying to keep them as separate as possible, and bake stirring once or twice, until the oats are golden and smell toasty, 12 to 15 minutes. Remove from the oven, let cool, and roughly chop the hazelnuts. ? 2. In a small saucepan, melt the coconut oil over low heat. Add the honey, tahini, and vanilla; whisk thoroughly until fully combined. ? 3. Roughly chop the dried figs and set aside.  4. In a large bowl, combine the cooled oats and chopped hazelnuts with the figs, puffed cereal, and salt. Pour the wet ingredients over the dry and stir quickly to mix.? 5. Line an 8×8 brownie pan with plastic wrap or parchment paper. Spoon the mixture in and using slightly damp hands, press it firmly into the pan, especially around the edges and corners. ? 6. Combine the hazelnut butter with the 1/­­2 teaspoon fine salt and maple syrup - it should transform from runny, into a more solid paste. Spread over the top of the granola bars. Set in the freezer to firm up for at least 4 hours. 7. When the bars are ready to coat in chocolate, remove them from the freezer and cut the base into 12 even pieces. 8. Set a double boiler up on the stove, over a low simmer. Chop the chocolate into chunks. Melt in a double-boiler over medium heat. Dip each piece in melted chocolate, then place on a piece of parchment to cool and set. Drizzle remaining chocolate over the top, then sprinkle with a little more flaky salt. Once cool, enjoy! Store bars in the fridge for up to one month, or the freezer for 6 months. I know that this recipe will land with the child inside you, who is just trying to convince her parents that the chocolate-covered granola bars are healthy. Because at least now, well, they actually are. All love and happy treat-making, Sarah B Show me your treats on Instagram: #mnrgranolacandybars   *   *   *   *   *   * Okay, one more thing before I go, just because I’m pretty stoked about it…I have a show! It’s called The Substitute Baker, and it’s going to be on Food Network Canada’s digital platform. The series premiers March 25th on Facebook Watch, so you can see it no matter where in the world you are! I’ll be dropping more details about it on Instagram and Facebook, so please stay tuned there. Thank you to everyone who has sent a supportive comment or email – it means so much to me, and this opportunity was possible because of YOU. So thank you!  The post Granola Candy Bars appeared first on My New Roots.

Gulab Jamun Cake

March 1 2020 Manjula's kitchen 

Gulab Jamun Cake (adsbygoogle = window.adsbygoogle || []).push({}); Print Gulab Jamun Cake Gulab Jamun is one of the most well-liked and popular desserts in India. Gulab Jamun has a special place in my heart as it was my very first video showcased on my YouTube channel. I never thought I would be able to parlay my passion into doing something like "Manjula's Kitchen". Gulab Jamun also happens to be a family favorite so it is always a go-to dessert I prepare. My daughter-in-law, who also loves Gulab Jamun, wanted me to try out a variation of the traditional recipe. She saw a recipe online for a Gulab Jamun cake and asked me to try making my version of this recipe. She suggested that I bake the Gulab Jamun instead of frying them, but to also try and preserve the original taste. I decided to stick with all the original ingredients for this recipe. However, I did have to experiment with the measurements of the ingredients to maintain the cake texture. Because of the delicious cardamom flavor, another name for this recipe can be "Cardamom Cake". After experimenting with this recipe for some time, I was finally satisfied with the results. I serve the Gulab Jamun cake, adding a layer of chocolate ganache and sliced nuts. You can really experiment with this recipe and make it into a version you love. The cake tastes best if you let it sit for a few hours after baking as the texture improves the longer it sits. It also has a long shelf life when kept at room temperature for several days. Enjoy this variation on a classic dessert! This recipe will serve 8. Course Dessert Cuisine Indian Keyword bake gulab jamun, Balushahi, cake, cardamom, cardamom cake, Cooking Video, delicacy, delicious, Dessert, diwali, easy cooking, Eggless, eggless cake, holi, Home Cooking, Home Made, indian donut, indian sweet, jalebi, Mithai, no frying, popular sweet, royal taste of india, saffron, Sweet, valentine Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Servings 8 people Equipment9 1/­­2 by 5 1/­­2 loaf pan Ingredients2 cup milk powder 1/­­2 cup all-purpose flour – plain flour or maida 1/­­2 tsp baking soda 1/­­2 tsp baking powder 1/­­2 tsp cardamom powder 1 Tbsp sugar 8 Tbsp unsalted butter 3/­­4 cup whole milk syrup1 1/­­2 cup sugar 1 cup water 1/­­4 tsp cardamom powder 1/­­4 tsp saffron thread 1 tsp lemon juice For serving1 Tbsp pistachio sliced 1/­­4 cup chocolate gnash Also need9 1/­­2 by 5 1/­­2 loaf pan InstructionsTo make Gulab Jamun Cake first mix all the dry ingredients together in a bowl. Milk powder, all-purpose flour, baking soda, baking powder, sugar and cardamom powder. Mix it well In another bowl take butter, butter should be at room temperature not melted, whip the butter until it is fluffy. About 1 minute. Now add the dry ingredients with butter and mix it well. Slowly add the milk, milk should be at room temperature, mix it for about 2 minutes, batter consistency should be like cake mx. Grease the loaf pan. Pour the Gulab Jamun batter in the pan. Pre heated the oven at 300-degree Fahrenheit. Bake the cake for about 25-30 minutes, Cake should be light brown the Gulab Jamun color, from the top and when you insert the knife in the center of cake should pulls out clean. Keep the cake aside and now make the syrup add all the ingredients for syrup, sugar, water, lemon juice, cardamom, and saffron, in a saucepan. Bring it to a boil over medium-high heat. After syrup comes to boil lower the heat to medium and let it simmer for 2 about minutes. Remove the pot from the heat. Before poring the syrup over the cake, Poke holes in the cake with a fork, several places. Pour the syrup over the cake while it is still warm in the pan. Save about 1/­­2 cup of syrup. It will look like a lot of syrup, but the cake will soak it all up. Let the cake rest for 10 minutes, then invert it onto a plate. You can garnish the Gulab Jamun Cake in a variety of different ways. I am garnishing with chocolate ganache I have done the chocolate Ganache recipe see the recipe for chocolate cake and sliced pistachios. This recipe has wonderful flavor and appeals to all ages. NotesIt also has a long shelf life and can be kept at room temperature for several days. Butter and milk should be at room temperature. Extra syrup you can use if you like to serve the cake as Gulab Jamun with the syrup. The post Gulab Jamun Cake appeared first on Manjula's Kitchen.

Top 10 Vegan Restaurants in London

February 15 2020 Happy Cow veggie blog 

London is known to be one of, if not the most vegan-friendly city in the world. With so much buzz lately on London, we figured we’d go ahead and give you a little more! To read about why London is so great for vegans, with some data to back it up, read our recent post on the rise of Vegan London. But on to the food – where are the top 10 best vegan restaurants in London?  Here are the ones you’ve got to try. Farmacy Everything on the menu is plant-based and free from dairy, refined sugars, additives and chemicals, and the best part? This vegan restaurant is putting the modern twist on the classics. Mediterranean fusion cuisine including pizza, pasta, and salads will keep you coming back. VeganE A place with something for everyone, stop in to VeganE. Big flavor and big portions thrown in with great service make it a must-visit in London. Try something with cheese – as their reviews rave about having the best cheesy dishes around! Purezza Purezza is the UKs first vegan Italian restaurant, who opened its London branch in March 2018. (The flagship outlet is in Brighton.) The menu features a wide […] The post Top 10 Vegan Restaurants in London appeared first on HappyCow.

Recipe | Whole Wheat Chocolate Cherry Muffins

February 10 2020 Oh My Veggies 

When I was little, I had a thing for chocolate-covered cherries. I’m not really sure how it started--no one in my family likes chocolate cherries, so I don’t know where I first had them. But man, did I love them. While my brothers would get Sour Patch Kids or Razzles (remember Razzles?!) from the candy store, I’d go to the fancypants chocolate counter and get two or three chocolate cherries. Now that I’m older, I can’t stand those chocolate cherry cordials. They are waaaay too sweet for my tastes. But I still love that combination of chocolate and cherries--just not all the added sugar. Since I’m on a bit of a muffin kick lately, I thought I’d try making chocolate cherry muffins. I’ve had half a bag of dried cherries sitting in the pantry since October, so it was time to use them up! And I had all of the other ingredients on hand too, so these muffins were just meant to be. Unfortunately, I’m still learning when it comes to baking, and I burnt them. They weren’t so burnt that they were inedible, but they did end up being a little bit dry, especially on the bottom. I’ve adjusted […]

10 Vegan Chocolate Desserts You Must Try

February 8 2020 Happy Cow veggie blog 

Whether it’s Valentine’s Day or any day of the year, here are 10 must-try vegan chocolate treats. From nougat to tart, all around the world, you mustn’t miss out on these! Laduree – Los Angeles, California Get the Plaisir Sucré: which literally translates to Sweet Pleasure. Made with hazelnut biscuit, chocolate hazelnut ganache, and chocolate chantilly (a sweetened whipped cream), you’re sure to get your chocolate fix here. Ara Chocolat – Paris, France An award-winning bean-to-bar chocolate maker in Paris? Sign us up! Besides artisinal chocolates, find chocolate cake, chocolate mousse and hot chocolate. VeganWaf – Brussels, Belgium Have you been missing out on waffles since going vegan? Not anymore. Try this vegan and gluten-free waffle smothered in chocolate. La Gelateria del Barri – Santiago, Chile Vegan gelato, yes… you’ll find some chocolate gelato here - but did you know you’ll also find decadent vegan brownies? This shop is 100% vegan and, bonus, they don’t use gluten, soy, or added sugar. Vegan Heaven – Taipei, Taiwan Aiming to use organic and local ingredients, this charmingly colorful bakery will have something for everyone. For you chocolate lovers: there’s a dark chocolate tart that’s not to be missed. Fukafe – […] The post 10 Vegan Chocolate Desserts You Must Try appeared first on HappyCow.

How To Make Your Own Balsamic Ketchup

February 3 2020 Oh My Veggies 

I have a deep love and appreciation for ketchup. (You’ve seen my Cranberry Chipotle Ketchup recipe, right?) So naturally, when I saw that Heinz was introducing a ketchup made with balsamic vinegar, I decided that I needed to try it immediately. And then I found out it wasn’t available everywhere; it seemed the stores I frequent are not stores that carry it. Obviously, I had to try to make it myself. Obviously! I adapted this balsamic ketchup recipe from Serious Eats’ Homemade Ketchup. Are you ready to make ketchup? Let’s get started! You will need these things: 2 tbsp olive oil 1 medium onion, chopped 1 garlic clove, minced 1 (28 oz) can tomato puree 1/­­2 cup packed brown sugar 1/­­4 cup balsamic vinegar 1 tbsp tomato paste 1/­­2 tsp kosher salt 1/­­2 tsp ground mustard 1/­­8 tsp ground cloves, for that certain je ne sais quoi (yes, the “quoi” in ketchup is cloves--of this, I am certain) 1/­­8 tsp allspice 1/­­8 tsp cayenne pepper Heat the oil in a medium saucepan over medium heat. Add the onion and sauté until just beginning to brown, about 8 minutes, stirring occasionally. Add minced garlic and cook an additional 30 seconds. Add the tomato […]

lapsi recipe | fada lapsi recipe | gujarati fada ni lapsi recipe

January 29 2020 hebbar's kitchen 

lapsi recipe | fada lapsi recipe | gujarati fada ni lapsi recipelapsi recipe | fada lapsi recipe | gujurati fada ni lapsi recipe with step by step photo and video recipe. gujurati cuisine are synonymous with sweet and dessert recipes it has to offer. typically these are made with plain flour, besan flour and sugar for the sweetness. but there are other type and form of healthy sweets which make the list complete. one such healthy wheat based sweet is fada lapsi recipe known for its texture. The post lapsi recipe | fada lapsi recipe | gujarati fada ni lapsi recipe appeared first on Hebbar's Kitchen.

horlicks mysore pak recipe | horlicks burfi | horlicks milk powder barfi

January 21 2020 hebbar's kitchen 

horlicks mysore pak recipe | horlicks burfi | horlicks milk powder barfihorlicks mysore pak recipe | horlicks burfi | horlicks milk powder barfi with step by step photo and video recipe. south indian sweets are known for its mouth melting flavour it has to offer. typically it is due to the combination of sugar and clarified butter used in its most of the traditional recipes. to these traditional sweets, there are some adulteation to make it even better, and horlicks mysore pak is one such easy dessert recipe. The post horlicks mysore pak recipe | horlicks burfi | horlicks milk powder barfi appeared first on Hebbar's Kitchen.

Coconut Noodle Soup

January 2 2020 Golubka Kitchen 

Coconut Noodle Soup Oh man is this the perfect recipe for getting back into the swing of things after the holidays! I think that we’re all ready for some deeply nourishing, veggie-heavy meals right about now. I recently made something similar to this noodle soup for dinner and shared it on IG Stories, and got so many inquiries about the recipe. So here it is but a little more intentional and less off the cuff (directly inspired by the Thai soup Tom Kha Gai). It’s seriously my favorite thing to eat right now – the balance of coziness from the noodles and coconut milk and the healthfulness from all the ginger, garlic, mushrooms, and veggies gets me every time. Don’t let the list of ingredients deter you, this soup is very easy to make. It’s all about building flavor in the broth, which starts with the power combo of onion, chili, garlic, and ginger. The broth gets finished off with a touch of coconut milk, which really rounds out its gingery and garlicky intensity and makes it perfectly creamy. It is SO GOOD – I could seriously drink it for every meal this January. We then cook some veggies and mushrooms directly in the broth and serve everything over noodles, garnished with tons of cilantro, scallions, squeezes of lime juice, and crushed nuts. We hope that you’ll give this a try, it’s a real winner! Coconut Noodle Soup   Print Serves: 4-6 Ingredients 1 tablespoon coconut oil or avocado oil 1 yellow onion - diced 1 small chili pepper - sliced and seeded if preferred sea salt 2 piece of ginger - minced or grated 6 garlic cloves - minced 4-5 kaffir lime leaves (optional but highly recommended) zest from 2 limes 4 cups (1 quart) low-sodium vegetable broth + 1 cup purified water (or 5 cups broth) 1 medium sweet potato or winter squash, or 2 medium carrots - cut in medium chunks 3.5 oz shiitake mushrooms - stemmed and sliced 1 teaspoon coconut sugar 1 13.5 oz can full-fat coconut milk juice from 1 lime, plus more lime slices for garnishing 8 oz vermicelli rice noodles or other noodles of choice green onion - sliced, for serving cilantro - for serving crushed cashews or peanuts - for serving (optional) chili flakes - for serving (optional) Instructions Heat the oil in a soup pot over medium heat. Add the onion, chili, and a pinch of salt, sauté for 8-10 minutes, until soft. Add the ginger and garlic and stir until fragrant, about 30 seconds. Add the kaffir lime leaves, if using, lemon zest, vegetable broth, and water. Cover and bring to a boil. Add the sweet potato/­­squash/­­carrots and shiitake mushrooms, bring back up to a simmer and simmer, covered, for 10-15 minutes, until the sweet potato/­­squash/­­carrots are cooked through. Add the sugar and coconut milk. Bring back up to a boil and turn off the heat. Stir in the lime juice. Discard the kaffir lime leaves, if using. Taste for salt and adjust if needed. Cook the noodles according to the instructions on the package. Distribute the noodles among bowls. Ladle the broth over the noodles, making sure to catch some vegetables and mushrooms when ladling. Garnish generously with green onion, cilantro, lime slices, crushed nuts and chili flakes, if using. Enjoy! Notes - If you are sensitive to spice, omit the chili pepper and flakes. - Kaffir lime leaves are a life-changingly delicious ingredient, and we really recommend seeking them out. Look for them at Asian/­­Indian markets - they are often sold frozen. You can also find them dried. - This recipe is highly customizable! You can add all kinds of veggies. Here are some ideas: -baby bok choy or spinach -zucchini -spiralized daikon radish -bell pepper -basil -other mushrooms like maitake or crimini, etc. 3.5.3226 Our New Ebook: Golubka Kitchen Sweets! Filled with our favorite, vegan and gluten-free dessert recipes in the world. The post Coconut Noodle Soup appeared first on Golubka Kitchen.


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