sweet - vegetarian recipes

Try it! You will enjoy it!

Ginger Watermelon Italian Ice

Homemade cerelac recipe | 6 month plus baby food | six month baby food

Sabudana falooda recipe | sago royal falooda | sabudana dessert | sago drink

Vegetarian Apricot Crostini










sweet vegetarian recipes

Strawberry Lemonade Slushie

August 7 2020 Vegan Richa 

Strawberry Lemonade SlushieStrawberry Lemonade Slushie with mint - A refreshing homemade 4 ingredient drink ready in just minutes! Naturally sweetened! All you need is strawberries, lemon, mint, maple syrup, and ice to have this refreshing summer drink!  Jump to Recipe Something I just love to make during the summer are homemade fresh fruit slushies.  If you have never made one, do it NOW! You will love how easy they are to throw together, kids love them and they are just perfect for sipping by a pool or in your garden while reading a book. My current favorite is this Strawberry Lemonade Slushie - It’s fruity, cool and refreshing with just the perfect amount of sweetness from the strawberries and acidity from the added lemon juice! This Vegan Lemonade Slushie is the perfect drink to serve at your next backyard bbq or to just enjoy as a sweet snack on a hot summer day.Continue reading: Strawberry Lemonade SlushieThe post Strawberry Lemonade Slushie appeared first on Vegan Richa.

kayi holige recipe | naariyal puran poli | kayi obbattu | coconut poli

August 3 2020 hebbar's kitchen 

kayi holige recipe | naariyal puran poli | kayi obbattu | coconut polikayi holige recipe | naariyal puran poli | kayi obbattu | coconut poli with step by step photo and video recipe. poli recipes are very common in south india and also some part of western india. it is generally made with lentil and jaggery combination with different types of flours coating. yet there are other variations to this simple indian sweet and one such variation is from karnataka known as kayi holige recipe. The post kayi holige recipe | naariyal puran poli | kayi obbattu | coconut poli appeared first on Hebbar's Kitchen.

Vegan Oreo Cookies

August 2 2020 seitan is my motor 

Vegan Oreo CookiesThese vegan oreo-like cookies are easy to make and with the help of black cocoa powder they look just like the original. The post Vegan Oreo Cookies appeared first on seitan is my motor.

Pineapple Jalape?o Granita

July 31 2020 Oh My Veggies 

Pineapple Jalape?o Granita This sweet-and-spicy Pineapple Jalape?o Granita recipe is perfect for making a refreshing summertime dessert. And don’t worry, it’s not too spicy! Beat the Heat with a Frozen Treat I love North Carolina, but it is hot here.

Rainbow Salad with Lemon Chia Dressing

July 28 2020 Robin Robertson's Global Vegan Kitchen 

Rainbow Salad with Lemon Chia Dressing The Rainbow Salad with Lemon Chia Dressing is a refreshing and satisfying main-dish salad that is a great way to use leftover grains you may have on hand. If you roast your sweet potatoes ahead of time, this salad can come together quickly. For even more protein, you can add some diced smoked tofu or cooked chopped tempeh bacon. This recipe is from my new book The Plant-Based Protein Revolution which comes out in just two weeks. If you haven’t pre-ordered yet, do it today and receive bonus recipes. Just email your proof of purchase to my publisher at plantproteinrev@quarto.com. Support for this book has been amazing, and Im especially grateful for the kind words of Dr. Neal D. Barnard, president of Physicians Committee for Responsible Medicine.  About The Plant-Based Protein Revolution Cookbook, Dr. Barnard wrote: Robin Robertson is the expert when it comes to creating recipes that are delicious, healthful, and easy to prepare. This wonderful protein-packing volume proves that plant-based eating is the most satisfying way to power your day. More coming soon, along with some great tips for getting more protein from plants.  For now, though, let’s eat! Rainbow Salad with Lemon Chia Dressing This recipe is from The Plant Protein Revolution Cookbook by Robin Robertson (c) 2020, The Harvard Common Press. Photos by Jackie Sobon. Salad - 4 cups packed (120 g) baby spinach - 11/­­2 cups (338 g) diced roasted sweet potato - 2 cups (390 g) cooked brown rice or quinoa - 11/­­2 cups (246 g) cooked chickpeas, or 1 (15-ounce [425 g]) can, rinsed and drained - 1/­­2 cup (55 g) toasted slivered almonds or walnut pieces - 1 cup (150 g) shredded red cabbage - 1 large Gala or Fuji apple, cored and diced - 1 ripe Hass avocado, peeled, pitted, and diced Dressing - 2 tablespoons (32 g) almond butter - 2 tablespoons (30 ml) fresh lemon juice - 1 tablespoon (15 ml) rice vinegar - 1/­­3 cup (70 ml) water, plus more if needed - 2 teaspoons pure maple syrup - 2 teaspoons ground chia seeds - Sea salt and freshly ground black pepper Salad: In a large bowl, combine the spinach, roasted sweet potatoes, brown rice, chickpeas, almonds, cabbage, apple, and avocado. Dressing: In a blender, combine the almond butter, lemon juice, vinegar, water, maple syrup, and chia seeds. Blend until smooth. Season to taste with salt and black pepper. Set aside for 5 minute before using. Taste and adjust the seasonings, if needed. If the dressing is too thick, add more water, 1 tablespoon at a time. To serve, drizzle the dressing on the salad and toss well to coat. Makes 4 servings The post Rainbow Salad with Lemon Chia Dressing appeared first on Robin Robertson.

Fresh Corn, Poblano, and Cheddar Pizza

July 24 2020 Oh My Veggies 

Fresh Corn, Poblano, and Cheddar Pizza This vegetarian Fresh Corn, Poblano, and Cheddar Pizza is perfect for summer get-togethers. In this recipe, sweet corn meets smoky roasted poblano pepper. Rockin’ Recipes I’m a recipe hoarder.

Mangoes are in Season

July 16 2020 Manjula's kitchen 

Mangoes are in SeasonSweet, juicy mangoes are in season and always a favorite in my family.  Mangoes are my all-time favorite fruit.  In fact, whenever we go grocery shopping, mangoes are almost always purchased! I always have a variety of mangoes on hand. There are many different types of mangoes and everyone has their favorite type. My childhood was filled with fond memories eating fresh mangoes. I think I have so many memories attached to eating mangoes that I enjoy them even more.    Mangoes, of course, are enjoyed as they come as fruit. They are especially refreshing on these hot summer days.  They can also be used to make a variety of salads, desserts, drinks and of course mango pickle. My older grandson is always ready to enjoy a delicious cold mango lassi. I also enjoy preparing “mango laungi (relish)” which is a quick spicy sweet and sour relish, and also my older granddaughter’s favorite!  I always make this relish when I think the mangoes are not as flavorful.  This relish is a perfect dish to make and it can be refrigerated for up to a week.  These are some suggestions for some of my favorite dishes using mangoes:  Mango Lassi Mango Cheesecake Mango Rice Mango Pickle Aam Ka Panna I have many other mango recipes on my website. Please do check them out and enjoy! The post Mangoes are in Season appeared first on Manjula's Kitchen.

Summer Garden Pasta Salad

July 15 2020 Golubka Kitchen 

Summer Garden Pasta Salad I put this salad together on a whim a few weeks ago following a craving, and we liked it so much that we’ve been making it a bunch ever since. It’s nothing fancy – just some sweet, roasted summer veg tossed with pasta, chickpeas, basil, olives, and a three ingredient dressing. This is about as much effort as I like to put into cooking in the summer, and the extra flavorful, sun-fed produce really allows for that. This salad packs up nicely, which makes it a great thing to bring to an outdoor gathering or the beach. It also gets better with time, as it has a chance to sit and marinate, so it’s a great make-ahead option for all your summer plans. Hope you’ll give it a try! Summer Garden Pasta Salad   Print Serves: 4-6 Ingredients 1 medium zucchini - sliced into half moons 1 medium summer squash - sliced into half moons 2 red, orange or yellow bell peppers - seeded and sliced into 1-inch chunks sea salt freshly ground black pepper ¼ cup olive oil, plus more for drizzling the vegetables zest and juice from 1 large lemon 1½ tablespoons Dijon mustard 10 oz pasta of choice 1 15 oz can chickpeas (or 1¾ cup cooked chickpeas) heaping ½ cup pitted Castelvetrano olives or other olives of choice a few large handfuls fresh basil - torn or sliced Instructions Preheat the oven to 400° F (200° C). Put the zucchini, squash, and bell peppers on a large, parchment-covered baking sheet. Sprinkle the vegetables with salt and pepper, and drizzle with olive oil, mixing well to coat. Roast for 20 minutes, then mix and roast for another 15-20 minutes, until soft. Meanwhile, prepare a large bowl for serving the pasta salad. In the bottom of the bowl, combine the lemon zest, juice, and mustard, whisking to combine. Stream in ¼ cup of olive oil while whisking, until emulsified. Add salt and pepper to taste, mix to combine. Boil a pot of well-salted water for the pasta. Cook the pasta according to the timing on the package. Drain and add the pasta to the bowl with the dressing, followed by the roasted vegetables, chickpeas, olives, and basil. Mix well to coat everything in the dressing. Let the salad cool at room temperature for a few minutes, then cover and transfer to the refrigerator. Chill the salad for at least 2 hours or preferably overnight. It will get even better with time. Enjoy the salad cold. 3.5.3226   New Ebook! This ebook is a collection of straightforward, plant-based recipes for busy people who love to cook. Each recipe was developed to be weeknight-friendly, with shorter cooking times and easier prep. Whole, plant foods are featured prominently throughout the ebook and make up the bulk of these vibrant, weeknight meals. Click Here to Buy   The post Summer Garden Pasta Salad appeared first on Golubka Kitchen.

milkmaid recipe | condensed milk recipe | homemade milkmaid in 3 minutes

July 14 2020 hebbar's kitchen 

milkmaid recipe | condensed milk recipe | homemade milkmaid in 3 minutesmilkmaid recipe | condensed milk recipe | homemade milkmaid in 3 minutes with step by step photo and video recipe. condensed milk or milkmaid is an essential recipe for most of the indian sweets and desserts. generally, it is store-bought which can easily last long for a couple of weeks and can be used at any time. but these are generally expensive and hence it is economical to make it at home. The post milkmaid recipe | condensed milk recipe | homemade milkmaid in 3 minutes appeared first on Hebbar's Kitchen.

corn cheese balls recipe | how to make sweet corn & veg cheese balls

June 30 2020 hebbar's kitchen 

corn cheese balls recipe | how to make sweet corn & veg cheese ballscorn cheese balls recipe | how to make sweet corn & veg cheese balls with step by step photo and video recipe. cheese-based recipes and snacks are very common across india. these may be used directly or indirectly to the dish which gives the gooey and creamy taste to the dish. one such hugely popular common dish recipe is corn cheese balls recipe known for its crispy texture at the outside and mouth-watering taste in the inside. The post corn cheese balls recipe | how to make sweet corn & veg cheese balls appeared first on Hebbar's Kitchen.

Vegan Banana Scones

June 28 2020 Vegan Richa 

Vegan Banana SconesVegan Banana Scones that are flaky and tender with a golden crust and a delightful banana bread taste thanks to cinnamon, vanilla and toasty nuts! No added oil! GF and Nutfree options. Jump to Recipe   Vegan Banana Scones that you will want to eat for breakfast, snack, and dessert. Coming at you with some utterly delicious vegan scones that have just the right amount of density, the perfect flake and tenderness, and that signature golden crispy crust! What takes these from good to outrageously delicious? A couple of things! First of all, caramelized bananas! I use them for many of my recipes, so if that sounds delicious to you make sure not to miss out on this French Toast recipe, my Caramelized Banana Granola Bars or these Banana Bread Chia Puddings. Apart from caramelized bananas, we also toss some banana bread spices (well, mostly cinnamon and vanilla) as well as chopped nuts into the mix. So, to recap, these vegan banana scones are:  flaky and packed with banana and nuts. Super tender on the inside yet crusty and crispy on the outside. Light and sweet but not too sweet. All in all a total win.Continue reading: Vegan Banana SconesThe post Vegan Banana Scones appeared first on Vegan Richa.

Sweet Potato No Yeast Cinnamon Rolls

June 22 2020 Vegan Richa 

Sweet Potato No Yeast Cinnamon RollsThese easy no yeast cinnamon rolls feature sweet potato puree which makes them the fluffiest, most pillowy homemade vegan cinnamon buns youll ever make.  No dough-punching & no long waiting for the dough to rise! Jump to Recipe Cinnamon buns make all mornings better.  We all know that! But if I told you you can take the old cinnamon roll to the next level, by adding some sweet potato? Would you trust me and try it? I hope you do, because boy these Sweet Potato Cinnamon Rolls! SO GOOD! Plus these are no-yeast cinnamon rolls – vegan and no hour-long waiting around for the dough to rise. Now, we dont naturally think of sweet potatoes as a dessert ingredient  – or sweet breakfast treat –  but let me tell you, there are so many ways to incorporate them into your breakfast routine. On the blog, I already have a bunch of sweet breakfast treats using sweet potato puree, like my famous sweet potato blondies, this sweet potato bread, or this sweet potato crumb bread. Other than flavor, there are many more reasons why adding sweet potatoes to your vegan baked goods is a good idea. First of all, sweet potato puree gives the rolls this gorgeous yellow-orange color. Secondly, it makes the texture of the dough somehow more soft and almost flaky! These rolls literally melt in your mouth. Truly amazing.Continue reading: Sweet Potato No Yeast Cinnamon RollsThe post Sweet Potato No Yeast Cinnamon Rolls appeared first on Vegan Richa.

Honoring Diversity Through Plant-Based Cooking

June 8 2020 Meatless Monday 

Food is a universal language that we all speak and understand, with many of our favorite dishes, meals, ingredients, and recipes resulting from years of cultural collaboration and shared experiences. And thats why so many of us love food; because cooking and eating together is a way to celebrate diversity -- of tradition, of history, of background, of ingredients, of ritual, of technique. Meatless Monday is an international movement, and we are proud to shine a spotlight on some of the amazing plant-based dishes and recipes being developed by people from all walks of life. Let us honor the diversity and importance of food by paying respect to the diverse group of individuals making plant-based eating accessible and delicious to all. Tex-Mex Tater Tot Casserole One of our favorite culinary mashups, Tex-Mex cooking ties together the best of southwest comfort food with Mexican flavors and ingredients. This recipe for Tex-Mex vegan tater tot casserole by Larisha Campbell from Make it Dairy Free , is completely plant-based, using black beans, walnuts, and a homemade vegan cheese sauce to recreate that taco taste and texture. Source: Make it Dairy Free Chickn and Waffles Comforting soul foods star is definitely chicken n waffles. Thanks to this chickn and waffles recipe by Jenné Claiborne from Sweet Potato Soul , now plant-based eaters can relive the sweet, savory, crispy, crunchy magic of everyones favorite brunch dish. Source: Sweet Potato Soul Risotto Stuffed Sweet Potatoes with Shitake Bacon So many universally loved ingredients and flavors come together in this plant-based dish. Sweet Potato Risotto Stuffed Boats by Haile Thomas brings together rich and creamy risotto, hearty sweet potatoes, and topped with savory, umami-packed bacon. Finished with vegan cashew crema and dried cranberries, this is a Meatless Monday masterpiece. Source: Haile Thomas Spicy Chicken-Fried Cauliflower The name of this dish is enough to make your mouth water. This recipe for spicy chicken-fried cauliflower from I Can You Can Vegan uses a homemade, plant-based buttermilk as well as a seasoned flour mixture to give these nuggets of cauliflower a decadent, crunchy breading. Serve these up as an appetizer or plate them up with a side salad for a main course. Source: I Can You Can Vegan Vegan Crunch Wrap Supreme The original Crunch Wrap Supreme from Taco Bell is a discus of meat, cheese sauce, tortilla, sour cream, lettuce, and tomato; not exactly Meatless Monday fare. But thankfully, this recipe for a homemade vegan crunch wrap supreme from The Geneus Life captures all the grandeur of the original, while using only plant-based ingredients. Spicy tofu sofritas and cashew queso are a welcomed departure from their fast-food animal-based counterparts. Source: The Geneus Life Vegan Cheeze-Its One of the ultimate snack foods, the Cheez-It possess a perfectly toasty, cheesy flavor thats hard to decipher, but easy to recognize. The Ashleys, creators of the blog Eat Figs, Not Pigs , have captured the enigmatic taste of the Cheez-It without using any cheese or dairy at all. Their recipe for vegan Cheeze-Its   uses vegan cheese shreds, nutritional yeast, and a diverse array of spices and seasonings. Source: Eat Figs, Not Pigs 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 Honoring Diversity Through Plant-Based Cooking appeared first on Meatless Monday.

Spring Berry Salad with Lemon Verbena Vinaigrette

June 1 2020 Oh My Veggies 

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

Roasted Berry Sorbet

July 29 2020 Golubka Kitchen 

Roasted Berry Sorbet Few desserts embody summer as well as a lush, fruity sorbet. This one is very straightforward in ingredients and preparation. We roast the berries to concentrate their sun-kissed juiciness, blend them up with lemon juice and maple syrup, strain out the skins, and churn. The result is incredibly refreshing and stunningly beautiful in color. You can use any combination of berries, too. Even if your berries aren’t great in taste or on their way out, roasting them really gives them a new life. Hope you’ll give this one a try! Roasted Berry Sorbet   Print Serves: about 1 quart Ingredients 2 lbs fresh berries of choice - hulled if needed and quartered for larger berries like strawberries ⅓ cup + 1 tablespoon maple syrup - divided, or more to taste juice from 1 small lemon Instructions Preheat the oven to 350° F (175° C). Put the berries on a large, parchment-covered baking sheet. Drizzle the berries with 1 tablespoon of maple syrup and mix to coat. Roast for 20-25 minutes, or until the berries are soft and beginning to release their juices. Let cool for a few minutes. Transfer the roasted berries to an upright blender, along with all their juices. Add the lemon juice and remaining ⅓ cup of maple syrup. Blend until smooth. Taste for sweetness and add more maple syrup if preferred. Strain the blended mixture through a fine mesh strainer. Cover and chill the mixture very well in the refrigerator, for at least 4 hours or preferably overnight. Remember to put the bowl of your ice cream maker in the freezer as well if needed. Turn on your ice cream maker and pour the berry mixture in with the machine running. Churn for 20-25 minutes, or according to the manufacturers instructions. Transfer the sorbet to a shallow dish. Enjoy right away as soft serve or place in the refrigerator for a few more hours, covered, to harden further. Scoop and enjoy. Notes Ive had this ice cream maker (affiliate) for years, and it makes me very happy every summer. If you dont have an ice cream maker, check out this method. 3.5.3226 The post Roasted Berry Sorbet appeared first on Golubka Kitchen.

Easy Vegan Chocolate Fudge Recipe

July 27 2020 Vegan Richa 

Easy Vegan Chocolate Fudge RecipeThis easy vegan chocolate fudge recipe is made with just 3-ingredients. All you need is chocolate, sun butter or nut butter, and maple syrup. Gluten-free, refined sugar-free, nut-free Option  Jump to Recipe Lovers of all things chocolate, you are going to love this super-quick and easy vegan chocolate fudge recipe! Its perfect for sharing, for keeping it all to yourself, or for gifting it to friends and family! The fudge most of us grew up with calls for sticks of butter and melted chocolate chips stirred into condensed milk. And takes hours to make. This vegan fudge gets you your fudge fix all without all that and takes just minutes!! Plus it might just be the best fudge youre ever going to have! Feel free to enjoy every last bite of this vegan chocolate fudge without any guilt or second-guessing.  Squeals of delight are guaranteed! This vegan chocolate fudge recipe is naturally gluten-free.  Its also naturally-sweetened.Continue reading: Easy Vegan Chocolate Fudge RecipeThe post Easy Vegan Chocolate Fudge Recipe appeared first on Vegan Richa.

Two Minute Fruit and Cracker Dessert

July 21 2020 Manjula's kitchen 

Two Minute Fruit and Cracker Dessert (adsbygoogle = window.adsbygoogle || []).push({}); Print Two Minute Fruit and Cracker Dessert One evening while playing cards with my husband, Alex, and my sons mother-in-law, Alex suddenly asked for something sweet. I didnt have any dessert prepared and all we had in the house was ice cream and some chocolate. Alex has always been super innovative with his food combinations, and this recipe is just that, a product of desperation. At first, my kids and grand-kids made faces when they heard what it was made of, but with a little bit of tweaking, it has become a simple dessert that our entire family has been preparing during this quarantine. When I say it only takes two minutes, I truly mean it. And it is so easy to make, that even my youngest grandchild can put it together in no time. The graham cracker pairs well with the creaminess of the cream cheese while still giving a nice crunch. The fruit adds natural sweetness and the drizzle on top of either chocolate or caramel is the perfect cherry on top. Just bring out the ingredients and everyone can help themselves. Today I have a very special guest star my grandson Shaan who is helping me out with todays recipe. Behind the scenes, I also have my granddaughter, Rhea, helping to film the video. We will be making a Fruit and cracker dessert, that is kid friendly and simply delicious. For this recipe, there is no cooking involved, and the ingredient measurement I am providing only as a guide. Recipe will serve 2. Course Dessert Keyword 2 Minutes Dessert, Banana, Carmel Sauce, Chocolate Ganache, Cream Cheese, Crispy, Fun Dessert, Gram Crackers, Home Made, Hot Chocolate, indian sweet, Kid Friendly, Kiwi, Mango Cheese Cake, Mango Salsa, Quick And Easy, Strawberry, Sweet, Vegetarian Prep Time 2 minutes Cook Time 0 minutes Total Time 2 minutes Servings 2 people Ingredients8 graham crackers 8 Tbsp cream cheese approximately 8 strawberries thinly sliced 2 Tbsp chocolate ganache 2 Tbsp almonds thinly sliced InstructionsSpread the cream cheese over all the graham crackers Next spread the slices of strawberries. Now cover them with another graham cracker to make them into sandwich. Drizzle with chocolate ganache. And garnish with almonds, that gives a nice crunch and beautiful look. Fruit and Cracker Dessert has nice crunch when it is eaten while making after 5 minutes crackers start getting soft. NotesThis dessert can be made with any other fruits and toppings of your choice. I also love making these with bananas and kiwi, and I also like topping it off with caramel sauce. You can buy caramel sauce and chocolate ganache they are readily available. I generally keep homemade chocolate ganache and caramel on hand. They are easy to make and have a long shelf life. The post Two Minute Fruit and Cracker Dessert appeared first on Manjula's Kitchen.

Vegan Tofu Katsu Curry

July 15 2020 Vegan Richa 

Vegan Tofu Katsu CurryCurb your Japanese take-out cravings with this easy homemade vegan tofu katsu curry recipe! Crispy panko breaded tofu in a creamy, mildly spiced curry sauce. Serve with rice and pickled veggies. GF option, Nutfree. Jump to Recipe Meet one of my all-time favorite vegan tofu recipes, – Japanese inspired Tofu Katsu Curry! A vegan spin on a traditional Japanese dish that is fairly straight forward, and loved by everyone. Vegan katsu curry is a bit of a special treat of golden crispy, breaded tofu served with a rich and fragrant curry sauce. The mild sauce is probably my favorite part of this Japanese Curry! In my opinion, you can never have too much sauce, especially when it tastes this good. It is a beautiful mix between sweet & spicy with a bold flavor thanks so garam masala and curry powder. To keep things authentic, you can serve the breaded tofu over sushi rice but really any rice will do. And yes, cauliflower rice would be a great alternative if you want to keep things low cal. Instead of making a separate milk and flour mixture for breading I use the curry sauce itself to coat the tofu which is then breaded and then pan fried or grilled! Shorter and simpler. Continue reading: Vegan Tofu Katsu CurryThe post Vegan Tofu Katsu Curry appeared first on Vegan Richa.

Chocolate-Kissed Peanut Butter Pie

July 14 2020 Robin Robertson's Global Vegan Kitchen 

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

Whats in season? Summer Produce Guide & Vegan Summer Recipes

July 12 2020 Vegan Richa 

Whats in season? Summer Produce Guide & Vegan Summer RecipesIn this summer produce guide, you will learn which vegetables and fruit are in season in summer and get some new preparation ideas and many vegan summer recipes! Now hit the farmers market and get cooking! Summer is in full swing right now and flying by far too quickly. Let’s take advantage of the season’s bounty! Eating seasonally is a wonderful way to guarantee freshness while maximizing nutrition and affordability! Summer is one of the best seasons for seasonal eating since so much fresh produce is available at your local farmer’s market. Ive compiled my favorite fresh summer produce and included a list of my favorite sweet and savory vegan summer recipes to get you inspired and motivated to get cooking!Continue reading: Whats in season? Summer Produce Guide & Vegan Summer RecipesThe post Whats in season? Summer Produce Guide & Vegan Summer Recipes appeared first on Vegan Richa.

roti ke laddu recipe | basi churma chapathi ladoo | leftover roti ladoo

June 29 2020 hebbar's kitchen 

roti ke laddu recipe | basi churma chapathi ladoo | leftover roti ladooroti ke laddu recipe | basi churma chapathi ladoo | leftover roti ladoo with step by step photo and video recipe. ladoo recipes are very common across india and are made with myriad ingredients across india. these are generally made and served during the festival occasions, but can also be made for day to day lunch and dinner. one such simple and innovative indian sweet recipe, made leftover rotis is roti ke laddu recipe or basi churma chapathi ladoo known for its crunchy texture. The post roti ke laddu recipe | basi churma chapathi ladoo | leftover roti ladoo appeared first on Hebbar's Kitchen.

pranhara recipe | bengali kacha golla | bengali mishti pranhara

June 26 2020 hebbar's kitchen 

pranhara recipe | bengali kacha golla | bengali mishti pranharapranhara recipe | bengali kacha golla | bengali mishti pranhara with step by step photo and video recipe. bengali cuisine is known for its heavy use of milk and milk products in its dessert recipes. the most common desserts are rasgulla or rasmalai which is again made from chenna, but there are desserts which are made by introducing subtle variation to the popular ones. one such simple and easy dessert recipe is pranhara recipe or bengali kacha golla which has a similar texture to the rosogulla sweet. The post pranhara recipe | bengali kacha golla | bengali mishti pranhara appeared first on Hebbar's Kitchen.

Two-Bean Nachos

June 16 2020 Robin Robertson's Global Vegan Kitchen 

Two-Bean Nachos In less than two months, The Plant Protein Revolution will be here!  I can’t wait for this book to come out as a response  to that perennial question “Where do you get your protein?” To give you a sneak peek, I’m sharing one of my favorite recipes from the book, Two-Bean Nachos. I love nachos because they are easy to make and fun to eat, not to mention delicious.  This recipe is all that and more — with 17 grams of protein per serving.  Make the cheesy sauce in advance and the nachos will come together in minutes. BONUS! The book is available now for pre-order and if you pre-order before August 11, 2020, my publisher will send you additional bonus recipes that you can start using right away! Just send your proof of purchase to the following e-mail address: plantproteinrev@quarto.com and theyll send you the bonus recipes. Now let’s dig into some nachos…. Two-Bean Nachos - 1 3/­­4 cups Easy Cheesy Sauce (recipe follows), kept warm - 1 (12-ounce [340 g]) bag whole-grain tortilla chips - 11/­­2 cups (355 g) cooked black beans, or 1 (15-ounce [425 g]) can, rinsed and drained - 11/­­2 cups (354 g) cooked dark red kidney beans, or 1 (15-ounce [425 g]) can, rinsed and drained - 1 large ripe tomato, diced - 1/­­2 cup (80 g) chopped red onion or scallions, white and green parts - 1/­­4 cup (60 ml) chopped pickled jalape?os - 1/­­4 cup (15 g) chopped fresh cilantro (optional) - 2 tablespoons (14 g) hulled hemp seeds - 1 ripe Hass avocado, peeled, pitted, and diced - 1 tablespoon (15 ml) fresh lime juice - Sea salt Prepare the sauce and keep it warm. Preheat the oven to 350°F (180°C). Spread the tortilla chips in a single layer on a large rimmed baking sheet and bake until the chips are crisp and warm, about 5 minutes. Remove the baking sheet from the oven. Sprinkle the black beans evenly over the chips, followed by the red kidney beans, tomato, onion, jalape?os, cilantro, if using, and the hemp seeds. In a small bowl, toss the avocado with the lime juice and season with salt. Top the nachos with the avocado, then drizzle the warmed cheesy sauce over the nachos and serve immediately. This recipe is from The Plant Protein Revolution Cookbook by Robin Robertson (c) 2020, The Harvard Common Press.   Easy Cheesy Sauce Makes 1 3/­­4 cups (415 ml) This creamy golden sauce is rich and full of flavorful protein-rich goodness. I use it to drizzle over nachos and as a topping for baked potatoes, roasted vegetables, and enchiladas. -  - 11/­­4 cups (38 g) raw cashews, soaked in hot water for 30 minutes, then well-drained - 1/­­3 cup (21 g) nutritional yeast - 2 tablespoons (30 ml) jarred roasted red pepper, drained and blotted dry - 1 tablespoon (15 ml) rice vinegar - 1 tablespoon (15 ml) fresh lemon juice - 2 teaspoons white miso paste - 1 teaspoon sea salt - 1/­­2 teaspoon smoked paprika - 1/­­2 teaspoon onion powder - 1/­­2 teaspoon prepared yellow mustard - 1/­­4 teaspoon ground turmeric - 1 cup (235 ml) plain unsweetened plant milk, plus more as needed Combine all the ingredients in a high-speed blender. Process until the mixture is pureed and smooth, scraping down the sides, as needed. The sauce is now ready to use in recipes.  Use as is, or heat gently in a saucepan for a minute or two, stirring in a little more milk, if needed, for a thinner sauce. The post Two-Bean Nachos appeared first on Robin Robertson.

goli baje recipe | mangalore bajji | how to make goli baje recipe

June 3 2020 hebbar's kitchen 

goli baje recipe | mangalore bajji | how to make goli baje recipegoli baje recipe | mangalore bajji | goli baje recipe with step by step photo and video recipe. udupi cuisine or udupi hotels are extremely famous across india for its clean and healthy recipes. most of the recipes either belong to morning breakfast or sweets & desserts recipes. however, it also has to offer some easy snack recipes and goli baje recipe or mangalore bajji is one such crisp and spongy snack recipe. The post goli baje recipe | mangalore bajji | how to make goli baje recipe appeared first on Hebbar's Kitchen.

Vegan Pizza Snack Bites

May 28 2020 Vegan Richa 

Vegan Pizza Snack BitesWith these easy Vegan Pizza Bites, you get all of the delicious flavors of pizza in bite-size form. These pizza snack balls are grain-free and gluten-free, made with almond flour and sun-dried tomatoes. Jump to Recipe Pizza Bites you guys. Think of these as whole pizzas that can be popped into your mouth in a single bite! If that sounds like fun to you, stay with me. If youre anything like me, then even just the slightest smell of pizza makes your mouth water! I mean, there’s a reason why I have a whole section on the blog dedicated to vegan pizza recipes. But I found a way to have the whole world of pizza happen in your mouth without the whole process of making the crust, sauce, cheese and all. Enter this healthy pizza bite recipe. All the flavors of freshly baked pizza in a bite! Most snack bites end up being sweet (dates, nutty, chocolate etc) . These pizza bites are savory cheesy and once you eat one, you cant stop!Continue reading: Vegan Pizza Snack BitesThe post Vegan Pizza Snack Bites appeared first on Vegan Richa.


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