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tea vegetarian recipes

Hollywood’s Green King Ed Begley Jr. on Vegan Eating, Solar Power, and Optimism

yesterday 16:57 Vegetarian Times 

Hollywood’s Green King Ed Begley Jr. on Vegan Eating, Solar Power, and Optimism In 2014, our team spoke with eco-celeb Ed Begley Jr about his famously green lifestyle and his first advice to anyone going solar The post Hollywood’s Green King Ed Begley Jr. on Vegan Eating, Solar Power, and Optimism appeared first on Vegetarian Times.

Deluxe Small Batch Chocolate Brownies

September 17 2021 seitan is my motor 

Deluxe Small Batch Chocolate BrowniesThese deluxe small batch chocolate brownies come with an intense chocolate flavour and a great texture. They call for only a handful of ingredients and are easy to make.

Vegan Chickpea Breakfast Pinwheels

September 12 2021 Vegan Richa 

Vegan Chickpea Breakfast PinwheelsThese Chickpea Breakfast Rolls are perfect for your next brunch party! Flour tortillas filled with vegan chickpea scramble and spinach, then rolled up, sliced and fried into crunchy golden pinwheels! Serve with my hashbrowns and some fruit. Nut-free & gluten-free option. Coming at you with a full vegan breakfast platter! Chickpea Scramble Breakfast Pinwheels, Hashbrowns, and fruit! That alongside a cup of good coffee and the day is already pretty perfect. Think of these Chickpea Breakfast Pinwheels as a fun spin on a vegan chickpea scramble burrito or a wrap. But here, instead of just rolling it all up and biting right in, we slice the  breakfast wrap into little breakfast pinwheels. Chickpeas are mashed with some secret ingredients into a chickpea scramble salad which you can also serve on bread! We roll that up in a tortilla, slice it and pan fry for a crisp bite! These also make a great packed breakfast or snack. Once we have prepared our scramble filling, we just take some extra-large flour tortillas and add the chickpea scramble plus some greens. I went with spinach but you can use herbs, arugula, kale, whatever you want. Roll it up then slice it into rounds. These are delicious as they are but to take them to the next level of golden crunchy chickpea breakfast deliciousness, fry the pinwheels in the pan just a couple of minutes to brown them on both sides. Serve them as a complete vegan breakfast platter along with my quick homemade hashbrowns and some fresh fruit at your next brunch party. Or pack it all and take it to work, school, or university for an easy lunch. This recipe is nut-free and can be made gluten-free by using gluten-free tortillas. MORE Savory VEGAN BREAKFAST OPTIONS - Breakfast Burritos - Chickpea Flour Frittata GF Soy-free - Vegan Omelet with Mung bean GF Soy-free - Savory Oats Hash GF Soy-free - Indian Tofu Scramble - Bhurji GF - Chickpea Chilaquiles Gf Soy-free - Sweet Potato Hash GF Soy-free - Lentil Frittata GF Soy-free - Sprouted Lentil Avocado Toast Soy-free Continue reading: Vegan Chickpea Breakfast PinwheelsThe post Vegan Chickpea Breakfast Pinwheels appeared first on Vegan Richa.

Vegan Almond Burfi

September 8 2021 Vegan Richa 

Vegan Almond BurfiKeep this vegan almond burfi recipe at hand for whenever you need an easy yet special treat for the holidays! This 4 ingredient Indian Almond Fudge is totally fool-proof to make within minutes and makes for a great gift, too. Gluten-free, soy-free. Keep this almond burfi recipe ready for whenever you need a sweet treat for the holidays and Indian festivals. It is quick and easy to make and needs just 4 ingredients. What is Burfi? Burfi, also called barfi, is an original Indian dessert similar to fudge. It belongs populat  Indian sweets which are united under the name mithai. Various Burfis are traditionally made using ingredients like milk solids, condensed milk, milk powder, sugar, and ghee (clarified butter), nuts etc. My vegan Badam Burfi is made with ground almonds or almond flour, vegan butter, sugar & a touch of saffron.  I love it for its delightful balance of mild and sweet notes and its signature light fudgy texture. It’s a bit like almond fudge. These little bites of bliss are not only unbelievably easy to make but making burfi at home also leaves your kitchen smelling like heaven! What’s not to love about the fragrances of almond, and saffron wafting through your house? Trust me, this delicately flavored almond burfi will win your loved ones over with its melt-in-the-mouth texture. I like making these for celebrations like the Indian Ganesh festival or Diwali, but they also make an amazing gift any time of the year. The best part is that this recipe is super forgiving and totally fail-proof which gives us one less thing to worry about during the holidays. You ca change up the flavors and use cardamom, or vanilla instead. You can serve these Almond Burfi as a snack or a dessert and kids love these too! Such a great alternative to store-bought candies. MORE INDIAN SWEETS TO TRY: all Veganized - Rasmalai Cake - Gulab Jamun  - Coconut Ladoo - Almond Halwa, 2ways and Almond Ladoo GF - Malai Burfi  GF - 7 Cup Burfi - GF, Nutfree - Gajar Halwa, skillet, Instant pot - Wheat Ladoo - Sooji Halwa - Kaju Katli Continue reading: Vegan Almond BurfiThe post Vegan Almond Burfi appeared first on Vegan Richa.

Corn and Zucchini Bisque with Paprika Oil

August 31 2021 Golubka Kitchen 

Corn and Zucchini Bisque with Paprika Oil This delicate, silky bisque is all about the intersection of summer and fall. Corn and zucchini are summer epitomized, yet here we use them to help us ease into the chillier evenings and shorter days of September by making soup! The paprika oil makes for a lovely, piquant finish that balances the subtle and velvety nature of the soup. You can even adapt the technique for the paprika oil and make all kinds of other flavored oils. For example, use turmeric to make a sunny, yellow oil, or whole spices like cumin or fennel seeds, for a crunchy, toasty spiced oil. Use dried chilis or chili flakes to make a spicy oil, and so on and so forth. Hope you’re doing well and enjoying the glory of late summer! Corn and Zucchini Bisque with Paprika Oil   Print Serves: 4-6 Ingredients 1/­­4 cup olive oil, plus more for sautéing 1 teaspoon smoked paprika 1 teaspoon maple syrup 4 ears of corn, kernels removed, cobs reserved 1 large yellow onion, diced sea salt 4-6 garlic cloves, minced 1/­­2 teaspoon dried thyme freshly ground black pepper 1/­­2 cup white wine 1 1/­­4 lb/­­570 g (about 2-3 medium) zucchini or summer squash 1/­­2 cup cashews 3 bay leaves handful of basil, plus more for garnishing Instructions Combine 1/­­4 cup olive oil and the paprika in a small saucepan, bring to a slight shimmer over medium heat, whisking to combine. Once shimmering, turn off the heat and stir in the maple syrup. Let the oil sit and infuse while making the soup. The paprika will settle to the bottom, and you will be left with a beautiful, red oil. Reserve 1/­­4 cup of the raw corn kernels, set aside for now. Heat a large pot over medium heat, add enough olive oil to coat the bottom. Add the rest of the corn kernels, onion, and a pinch of salt. Saute until the onion is translucent and the corn is bright yellow, about 7 minutes. Add the garlic, thyme, and black pepper to taste, saute for 1 more minute, until fragrant. Add the wine, bring it up to a simmer and let reduce for 5 minutes. Add the reserved corn cobs (not kernels!), zucchini/­­summer squash, cashews, bay leaves, 6 cups of water, and more salt to taste. Increase the heat to high, cover the pot, and bring to a boil. Lower the heat to a simmer and simmer, covered, for 15 minutes. Remove and discard the corn cobs and bay leaves. Transfer the contents of the pot to an upright blender, along with the basil, blend on high until smooth. You will likely need to do this in batches. Taste for salt and adjust if needed. Return the blended soup back to the pot. Serve the soup warm, garnished with the reserved raw corn kernels and basil, and drizzled with the paprika oil. 3.5.3226 The post Corn and Zucchini Bisque with Paprika Oil appeared first on Golubka Kitchen.

Beyond Breakfast Sausage Wakes Up the Menu at Coffee Bean & Tea Leaf

August 26 2021 Vegetarian Times 

Beyond Breakfast Sausage Wakes Up the Menu at Coffee Bean & Tea Leaf A new meatless option for when youre on the go The post Beyond Breakfast Sausage Wakes Up the Menu at Coffee Bean & Tea Leaf appeared first on Vegetarian Times.

Best Portobello Mushroom Recipes

August 21 2021 VegKitchen 

Portobello mushrooms are such a versatile food. They are technically an edible fungus, but they make a great vegan and vegetarian meat substitute! From portobello steaks to tacos to burger patties, this list of the best portobello mushroom recipes will show you plenty of unique ways to eat this tasty vegetable. The post Best Portobello Mushroom Recipes appeared first on VegKitchen.

Vegan Yellow Squash and Corn Casserole

July 25 2021 FatFree Vegan Kitchen  

Vegan Yellow Squash and Corn Casserole Golden slices of summer squash and kernels of corn are baked in a creamy sauce and topped with bread crumbs in this Southern-style vegan squash casserole. It’s the perfect summer side dish. Hi, my name is Susan, and I’m a vegan. It’s been so long since I updated this blog that I only half-humorously feel like I need to introduce myself again. For those of you who don’t know me, you can find my real introduction on my About page. For those who do know me and worried that I had fallen off the planet, I’m happy to report that I’m alive and well and now living in Louisiana.  My husband and I had been thinking of moving back to our home state to be closer to family, but when the pandemic hit, we put that idea on hold. So we hadn’t been actively looking for a house when, in January, we practically stumbled on the perfect house just a mile from my parents. Of course, there were complications–someone else had a contract on it–but when that contract fell through, we had to act fast to make sure it didn’t get away from us. Since we hadn’t really been expecting to move, we had a lot of packing up and cleaning out to get 21 years of accumulated junk out of our old house and a bunch of repairs, painting, and sprucing up the yard to get that house ready to sell. It all seems in retrospect to have happened so quickly–all except the unpacking. It took months of emptying boxes, but we’re finally settled into our house in the country. And we love it! The boxes have been recycled, the ancient stove and dishwasher have been replaced, and I’m starting to feel like my old self again, the self that likes cooking food and writing about it. The thing I love most about the move is that I get to spend more time with my parents. After living in other states for the past 30+ years, it’s a joy to be able to get to know them all over again. It was with that family connection in mind that I chose this squash and corn casserole as my first “coming back home” recipe. Its based on the squash casserole my mother often made when I was growing up. I’d always considered it her recipe, but she says she got it from my grandmother. I’m happy to put my own twist on it and hopefully pass it down to my daughter for further adaptation. In its original incarnation, it was made with canned creamed corn. In my updated vegan version, I created a cream using frozen organic corn, vegetable broth, and nutritional yeast and herbs for added flavor.  How to Make the Best Squash Casserole Squash casseroles are a great way to use up some of the abundance of summer squash. You can even make them with zucchini or patty pan squash instead of the traditional yellow squash. While it’s a fairly simple dish, there are a few things you need to know to be sure that it comes out perfect every time: - First, and most importantly, you need to pre-cook the squash before mixing it in with the other ingredients and baking it. If you don’t cook it first, the squash will exude all of its moisture into the dish and your casserole will be watery. You also would have to bake it longer, heating up your summer kitchen for longer than is necessary. I prefer to sauté the squash and onion first (without oil), which not only cooks them but also adds flavor. - The creamed corn you buy in cans doesn’t usually contain any cream and is often completely vegan. But I like to make my own with organic corn and add creaminess and flavor to it by including cashews or tofu. Use the cashews if you can, but if they are too high in fat for your diet, light silken tofu or even regular tofu makes an acceptable substitute. - If you’re using the cashews and don’t have a high-speed blender, soak them first in water for a couple of hours and drain them completely before blending. - Seasoned panko makes the best casserole topping; look for an oil-free brand (Whole Foods makes one) or use gluten-free panko or bread crumbs instead. But feel free to omit the topping if you want. Im happy to report that the vegan squash and corn casserole was a big hit with the family. I served it with cornbread and pink-eye peas for a southern meal befitting our new country home. Print Add to Collection Go to Collections Vegan Yellow Squash and Corn Casserole Golden slices of summer squash are baked in a creamy sauce and topped with crunchy panko bread crumbs. It's plant-based and oil-free, too! Course Side Dish, Vegetable Cuisine Southern Keyword oil-free, plant-based casserole, southern squash casserole, vegan squash casserole Allergen Gluten-Free, Nut-Free, Soy-Free Prep Time 15 minutes Cook Time 40 minutes Total Time 55 minutes Servings 6 Calories 158 kcal Author Susan Voisin Ingredients1 medium onion chopped 4 medium yellow squash sliced into 1/­­4-inch rounds 2 cloves garlic minced 1 1/­­2 cups organic frozen corn divided 3/­­4 cup vegetable broth 1/­­4 cup raw cashews or 1/­­4 cup tofu 1/­­4 cup nutritional yeast 1 tablespoon cornstarch 1 tablespoon lemon juice 1 teaspoon dried oregano 1 teaspoon dried thyme leaves 1 teaspoon salt omit or reduce for lower sodium 1/­­4 teaspoon ground black pepper Optional Topping1 cup panko (or gluten-free bread crumbs) 1/­­2 teaspoon dried basil 1/­­2 teaspoon dried oregano InstructionsUsing a non-stick skillet on medium-high heat, sauté onion for 2-3 minutes, until it begins to soften and brown on a few edges. Add squash and garlic and cook, stirring, until squash is softening. Add 1 cup corn and remove from heat. Preheat oven to 350F. Line a 1 1/­­2 to 2-quart baking dish with parchment paper or oil it lightly. Blend 1/­­2 cup corn, vegetable broth, cashews/­­tofu, salt, cornstarch, and seasonings (nutritional yeast, oregano, basil, black pepper) in a blender until smooth. TIP: If you don't think your blender will blend raw cashews, soften them first by soaking in water for 2 hours and then draining before use.) Place half the squash mixture in a single layer in the casserole dish; spoon half of the sauce over it. Repeat with remaining squash and sauce. Sprinkle the top with seasoned panko, if desired. Bake at 350 for 25-30 minutes. If the top isn't completely browned, heat it under the broiler for a minute or two but watch it carefully to make sure it doesn't burn. Serve hot. NotesFor gluten-free, use gluten-free bread crumbs or omit the topping. Nutritional Info below includes cashews and salt. When made with firm tofu instead of cashews, these are the correct values: 119 Calories 1.3g Total Fat .24g Saturated Fat WW points (Blue plan):  - With cashews and panko: 3 points - With cashews but no panko: 1 point - With tofu and panko: 2 points - With tofu and no panko: 0 points Points vary on other plans.   NutritionServing: 1 serving | Calories: 158 kcal | Carbohydrates: 24 g | Protein: 7 g | Fat: 4.35 g | Saturated Fat: 0.9 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 492 mg | Potassium: 396 mg | Fiber: 3 g | Sugar: 6 g Please pin and share!   The post Vegan Yellow Squash and Corn Casserole appeared first on FatFree Vegan Kitchen.

Vegan Garlic Noodles

July 23 2021 Vegan Richa 

Vegan Garlic NoodlesVegan garlic noodles only take 15 minutes to make and are perfect for a busy weeknight when you need dinner on the table fast! Coming at you with an easy, tasty, fast, and inexpensive pasta dish that curbs your craving for Asian takeout! These easy garlic noodles are flavor central! If youre not a huge fan of garlic, you can adapt this recipe and use a bit less garlic and add some shallots instead. It will still be delicious with that sweet and salty sauce and those mushrooms. If you really love garlic, you can even use a bit more. But maybe not on date night. I made this vegan garlic pasta dish using thin spaghetti but you can use whatever you want. Pad Thai noodles, Angel hair pasta or ramen noodles. To allow for the garlic sauce to really shine, it should be a thin long noodle that we can really toss and swirl around in that sweet and salty goodness. The overall freshness of this recipe is brought by the chopped green onions. While green onions are often for garnish only, they are really essential to the flavor of this dish so don’t skip it. MORE VEGAN PASTA RECIPES FROM THE BLOG: - Creamy Vegan Cajun Pasta - Spinach Artichoke Pasta Bake - Vegan Mushroom Fettucine Alfredo - Cajun Cauliflower Pasta  - Vegan Lemon Asparagus Pasta - Roasted Red Bell Pepper Chickpea Pasta  - Cauliflower Parmesan Pasta Bake  - Vegan Sundried Tomato Pasta Continue reading: Vegan Garlic NoodlesThe post Vegan Garlic Noodles appeared first on Vegan Richa.

Vegan Date Nut Cake (Eggless)

July 18 2021 Vegan Richa 

Vegan Date Nut Cake (Eggless)This easy vegan date nut cake is moist, fluffy, and packed with chewy dates and crunchy pecans and walnuts! So simple to make and the perfect sweet treat to bring to a potluck or bake sale. Gluten-free option. Tired of making banana bread over and over again? Try this Vegan Date and Nut Cake instead. It’s moist yet light and fluffy and packed with dates and nuts. You could probably get away with calling this a vegan date and nut bread, or snack cake. I love this date cake with a mix of pecans or walnuts and pistachios but you can use any nut you have in your baking pantry – or a mix of nuts and seeds. Think hazelnuts, pistachios, almonds, pumpkin seeds – anything you want!  The batter is so wonderfully moist thanks to the addition of almond flour.  I used AP flour for this and while I did not design this to be a gluten-free cake, you could totally change this by using a gluten-free flour mix of oat flour, almond flour, and potato starch. This is one of those easy cake recipes you can make whenever there is a “cake emergency” – meaning your kids let you know they need to bring something to school the next day. Or you have spontaneous visitors and want to whip up something sweet and easy. As this cake travels really well, you can also bring it to any potluck or picnic. Everyone will love it so keep the recipe ready! MORE VEGAN CAKE RECIPES - Eggnog Pound Cake - 1 Bowl Banana Apple Bread. Can be made into muffins - Peanut Butter Chocolate Marble Cake - Lemon blueberry pound cake - GF Cashew Butter Chocolate Marble Cake.  - Gluten-free Cinnamon Roll Bread yeast-free. - Carrot Banana Bread - Also grain-free. - Sweet Potato Crumb Cake. GF Continue reading: Vegan Date Nut Cake (Eggless)The post Vegan Date Nut Cake (Eggless) appeared first on Vegan Richa.

Spicy Maple Mustard Tofu Bowl with Sweet Potatoes

June 28 2021 Vegan Richa 

Spicy Maple Mustard Tofu Bowl with Sweet PotatoesHealthy, flavorful, and satisfying, this easy Spicy Maple Mustard  Tofu Bowl with sweet potatoes crunchy baked marinated tofu is a vegan version of honey mustard chicken and is the perfect meal prep lunch bowl or weeknight dinner . Add any nut or fruit you like to make this yours! Looking for a tofu bowl idea to add to your vegan lunch or dinner rut? This Spicy Maple Mustard Tofu Bowl with sweet potatoes has become a favorite in my home in no time!  A colorful, healthy, super flavorful bowl that is so satisfying and loaded with crunchy spiced tofu and creamy roasted sweet potatoes! All tossed with a maple lime dressing, this makes for the perfect meal prep lunch bowl or weeknight dinner. You’ll love that it is so versatile. Add any nut or fruit you like to make this yours! This bowl recipe is a vegan version of honey mustard chicken using maple syrup instead of honey and pressed,cubed tofu instead of chicken and my whole family is obsessed with it! When it comes to preparing tofu, I typically like to bake or pan fry it. Sometimes I marinate it and then bake it, and sometimes I bread it instead. And when I want it to be especially delicious, I do both! For this maple mustard tofu bowl recipe, we do both. Maple Mustard Marinade + a punchy mix of breadcrumbs and spices = the best baked tofu ever! With those fresh apples, pecans and the roasted sweet potatoes, I took this into a late summer /­­ fall direction. However, you can adapt this to the season, adding seasonal produce like fresh strawberries and almonds in spring or swapping spinach for arugula or massaged kale! You can substitute or add any other veggie of your choice. The sweet refreshing maple lime dressing goes with pretty much anything! More bowl recipe ideas from the blog - Peanut Butter Roasted Cauliflower Bowl. GF - Curried Kidney Bean Bowl with quinoa, zucchini, mango salsa GF - Sweet Potato Chickpea Salad Bowl with Tahini Dressing - Quinoa Cauliflower Bowl with almond Sriracha sauce GF - Sprouted Lentil Bowl with Cajun Spied Sweet Potatoes GF - Turmeric Cauliflower Rice Bowl with Moroccan spice chickpeas.  GF Continue reading: Spicy Maple Mustard Tofu Bowl with Sweet PotatoesThe post Spicy Maple Mustard Tofu Bowl with Sweet Potatoes appeared first on Vegan Richa.

Vegan Mushroom Pepper Tostadillas – Tostadas meet Quesadilla

June 19 2021 Vegan Richa 

Vegan Mushroom Pepper Tostadillas – Tostadas meet QuesadillaTostada meets quesadilla in these Mexican vegan mushroom pepper tostadillas ! Tortillas baked in the oven until crunchy then filled with a spicy mushroom & bell pepper mix and cheese and baked again to reach crispy melty cheesy vegan tostada perfection. If a Mexican version of a veggie and cheese sandwich sounds like your thing you will love these vegan mushroom tostadillas! They are like a quesadilla but baked instead of pan-fried – so more like a tostada. But I’ll explain the difference in a second and just call these tostadillas for now. Some might know these under Mexican Pizzas. You can call them whatever you want as long as you try them because these are delish. Admittedly, they are messy to eat! So not the best thing to serve for a first date - but every bite is a heavenly combination of crunchy – toasty and savory- cheesy that will make you fall in love with these double-decker vegan tostadas! What are tostadas? Tostada is Spanish and means toastedso tostada can refer to various Mexican /­­ Latinamerican dishes which are toasted or use a toasted ingredient. But to keep it simple - Mexican tostadas, (in diminutive also called Tostaditas) are typically wheat tortillas that are baked, deep-fried or toasted in a pan until crispy, then topped with whatever you like! Refried beans, grated cheese, chopped avocado and tomato, sliced lettuce, and salsa are the most common toppings. For this recipe, we adopt the tostada concept but make our vegan tostadas twice as delicious by adding a second layer of tortilla and cheese on top of the bottom layer and serving it with typical tostadas toppings. So a cross between quesadilla and tostadas. MORE QUICK Quesadillas and Sandwich VEGAN DINNER FIXES TO TRY - Vegan Mushroom Quesadillas - 10 Minute Taco Spiced White Bean Pepper jack quesadillas - Grilled Cauliflower Cheddar Pesto Zucchini Sandwich - Black Bean Sweet Potato Chimichurri Quesadilla - Grilled Red Pepper Hummus Roasted Sweet Potato Sandwich - Grilled Buffalo Millet and Ranch Sandwich - Roasted Veggie Sandwich Continue reading: Vegan Mushroom Pepper Tostadillas – Tostadas meet QuesadillaThe post Vegan Mushroom Pepper Tostadillas – Tostadas meet Quesadilla appeared first on Vegan Richa.

He Was a Top Exec at Bumble Bee Tuna. Now He Makes a Plant-Based Seafood Alternative Instead.

June 8 2021 Vegetarian Times 

He Was a Top Exec at Bumble Bee Tuna. Now He Makes a Plant-Based Seafood Alternative Instead. I could no longer be involved, Doug Hines, longtime seafood industry insider turned TUNO founder, says. It was impossible to see a sustainable future. The post He Was a Top Exec at Bumble Bee Tuna. Now He Makes a Plant-Based Seafood Alternative Instead. appeared first on Vegetarian Times.

The Salad Sandwich

June 3 2021 Golubka Kitchen 

The Salad Sandwich Beach sandwich season is finally here, and doesn’t everything taste better on the beach? Today’s recipe is a tribute to a sandwich you might find at a health food store or co-op that’s been around forever, has an impressive bulk section, an overwhelming assortment of natural bar soap, a tiny juice bar, and a soup/­­salad/­­sandwich takeout operation. This kind of sandwich usually comes on sprouted grain bread, slathered with hummus as the sauce of choice, most definitely has lots of alfalfa sprouts packed inside, and somehow always perfectly hits the spot. This is my version of that – basically a salad, deconstructed and served as a sandwich. It’s super flavorful, filled with all kinds of textures, and makes for such a refreshing, summer meal! The Salad Sandwich   Print Serves: 2 sandwiches Ingredients ½ garlic clove juice from ½ small lemon 1 small-medium carrot, grated 1 small-medium beet, grated ½ teaspoon apple cider vinegar ½ teaspoon sugar sea salt 1 large avocado, pitted and peeled ½ teaspoon Dijon mustard freshly ground black pepper hummus 4 slices of sourdough or sprouted grain bread, toasted if needed 4-6 lettuce leaves sauerkraut or kimchi 1 small cucumber, sliced handful alfalfa sprouts or other sprouts/­­microgreens of choice Instructions Grate the garlic into a medium bowl using a microplane or a fine grater. Pour the lemon juice over the garlic and let sit while preparing the rest of the ingredients, for the garlic to mellow. Put the carrots and beets in another medium bowl, drizzle with the vinegar, sprinkle with sugar and salt to taste, mix to coat. Add the avocado to the bowl with the garlic and lemon juice, mash with a fork. Add the mustard, salt, and pepper to taste, mix to combine. Start assembling the sandwiches. Generously spread the hummus on all 4 bread slices. Distribute the mashed avocado between the two sandwiches, followed by the lettuce, sauerkraut/­­kimchi to taste, cucumber, carrots and beets, and sprouts. Close the sandwiches and enjoy right away, or wrap them up and keep in a cooler. This sandwich is best enjoyed within the first few hours of making it. 3.5.3226 The post The Salad Sandwich appeared first on Golubka Kitchen.

poornam boorelu recipe | how to make poornalu recipe | purnam burelu

September 3 2021 hebbar's kitchen 

poornam boorelu recipe | how to make poornalu recipe | purnam burelupoornam boorelu recipe | how to make poornalu recipe | purnam burelu with step by step photo and video recipe. south indian recipes are known for their healthy rice urad dal based breakfast recipes. these are generally steam cooked and served with a spicy lentil soup or with coconut-based condiments or chutney. yet there are some sweet recipes too derived by the same rice and urad dal combination and poornam boorelu recipe from andhra cuisine is one such recipe. The post poornam boorelu recipe | how to make poornalu recipe | purnam burelu appeared first on Hebbar's Kitchen.

I Attended Vegan Cheese Summer Camp and It Moved Me to Tears

August 26 2021 Vegetarian Times 

I Attended Vegan Cheese Summer Camp and It Moved Me to Tears A journey into the joyful, poignant, moldy heart of the worlds biggest gathering of vegan cheesemakers The post I Attended Vegan Cheese Summer Camp and It Moved Me to Tears appeared first on Vegetarian Times.

potato toffee samosa recipe | aloo bites toffee recipe | tea time snacks

August 23 2021 hebbar's kitchen 

potato toffee samosa recipe | aloo bites toffee recipe | tea time snackspotato toffee samosa recipe | aloo bites toffee recipe | tea time snacks with step by step photo and video recipe. samosa recipe is perhaps one of the favourites and popular deep-fried snacks recipe in india. generally, it is made with plain flour dough with spicy and lip-smacking potato stuffing but there are many alternatives to this simple recipe. one such easy and simple alternative to the traditional samosa recipe is the potato toffee samosa. The post potato toffee samosa recipe | aloo bites toffee recipe | tea time snacks appeared first on Hebbar's Kitchen.

ghee recipe using milk | butter recipe using milk | buttermilk recipe

August 6 2021 hebbar's kitchen 

ghee recipe using milk | butter recipe using milk | buttermilk recipeghee recipe using milk | butter recipe using milk | buttermilk recipe with step by step photo and video recipe. milk and its products are one of the essential ingredients for most indian cuisine recipes. starting from mornings tea and coffee to the popular lunch and dinner desserts are either directly and indirectly related to milk and milk products. one of the popular and must milk products in every indian household is the ghee recipe which includes a series of steps and procedures yielding various milk products. The post ghee recipe using milk | butter recipe using milk | buttermilk recipe appeared first on Hebbar's Kitchen.

3 fat burning drink | fat burning tea | homemade drinks to lose belly fat

July 23 2021 hebbar's kitchen 

3 fat burning drink | fat burning tea | homemade drinks to lose belly fat3 fat burning drink recipe | fat burning tea | homemade drinks to lose belly fat with step by step photo and video recipe. indian recipes are loaded with myriad types of snacks, desserts and curries which make them appealing. yet they do come with the problems of extra calories and bad fat which would gradually accumulate in our body and thus increasing our weight. but these can also be tackled with some simple and easy homemade remedies and this post includes 3 basic homemade drinks to lose belly fat in quick time. The post 3 fat burning drink | fat burning tea | homemade drinks to lose belly fat appeared first on Hebbar's Kitchen.

sambar rice recipe | sambar sadam recipe | sambar rice & curd rice combo

July 19 2021 hebbar's kitchen 

sambar rice recipe | sambar sadam recipe | sambar rice & curd rice combosambar rice recipe | sambar sadam recipe | sambar rice & curd rice combo with step by step photo and video recipe. sambar masala or the combination of spices are prepared and used to prepare a spiced and flavoured lentil soup. this is eventually is mixed and served with hot and steamed rice for lunch and dinner. basically a 2 step process but not a complicated one. yet it can be simplified to prepare a one-pot meal with rice and sambar spices and vegetables are mixed to prepare a south indian version of sambar rice recipe. The post sambar rice recipe | sambar sadam recipe | sambar rice & curd rice combo appeared first on Hebbar's Kitchen.

veg biriyani recipe | vegetable biryani recipe in banana leaf | veg dum biryani

July 8 2021 hebbar's kitchen 

veg biriyani recipe | vegetable biryani recipe in banana leaf | veg dum biryaniveg biriyani recipe | vegetable biryani recipe in banana leaf | veg dum biryani with step by step photo and video recipe. rice based pulao and biriyani recipes are one of the popular and versatile indian recipes. basically, it may have started with one or 2 flavours, but now there are myriad ways and types to season, wrap and flavour it. one such simple and easy variant biriyani is the vegetable biriyani recipe in banana leaf with both dum style cooking and steaming for extra flavour and taste. The post veg biriyani recipe | vegetable biryani recipe in banana leaf | veg dum biryani appeared first on Hebbar's Kitchen.

This ‘Vegan Hunting’ Guide Is Preserving the History of Seaweed Foraging Along the California Coast

June 24 2021 Vegetarian Times 

This ‘Vegan Hunting’ Guide Is Preserving the History of Seaweed Foraging Along the California Coast In the late 1800s, Chinese immigrants began harvesting local seaweed on Pacific Ocean beaches. Today, a forager and educator is reviving those dormant traditions - and teaching students how to incorporate the edible plants into modern cooking. The post This ‘Vegan Hunting’ Guide Is Preserving the History of Seaweed Foraging Along the California Coast appeared first on Vegetarian Times.

Thai Green Curry Stir-Fry Noodles

June 10 2021 Vegan Richa 

Thai Green Curry Stir-Fry NoodlesReady in under 30 minutes, these Vegan Thai Green Curry Noodles are the perfect simple weeknight dinner recipe. Theyre naturally vegan, packed with veggies, fragrant with flavor, and pair perfectly with any plant-based protein you want to add.  No need for store-bought curry paste! These Thai Green Curry Noodles with tofu are perfect for when you are craving exciting Thai flavors but also want the comfort of a bowl of noodles. A steaming bowl of Thai rice noodles tossed in a homemade quick coconut milk green curry sauce! What’s not to love!? I love Green curry for its balanced flavors. There’s chili, of course, but also ginger, lime, and garlic, and all those flavors are SO up my alley. I took a shortcut by making a simplified coconut milk-based green curry sauce in the blender. An easy yet flavorful green curry sauce. If you happen to have some lemongrass, feel free to add to the mix. If you’re really pressed for time, a Thai curry paste blended with coconut milk will do the trick. But even if you use store-bought green curry paste I would recommend you to wake it up a bit by adding in fresh garlic, ginger, and cilantro. It will taste so much fresher. Besides the amazing Asian flavors, I really love this easy vegan noodle recipe because of how simple it is to throw together on any given busy weeknight. The whole noodle dish is made completely from scratch in under 30 minutes! Let’s do this! More quick meals from the blog - 1 pot Peanut Butter Noodles and Veggies GF - Lo Mein Noodles. GF option - Sweet And Sour Chickpeas and Broccoli GF - Kung Pao Lentils GF - Lentils & Veggies in Thai Peanut Sauce GF Soy-free - Sticky Sesame Ginger Tofu and Veggies. GF - Curry Ramen with Miso Maple Lentils. GF Continue reading: Thai Green Curry Stir-Fry NoodlesThe post Thai Green Curry Stir-Fry Noodles appeared first on Vegan Richa.

goli idli recipe | masala goli kadubu | masala rice balls recipe

June 7 2021 hebbar's kitchen 

goli idli recipe | masala goli kadubu | masala rice balls recipegoli idli recipe | masala goli kadubu | masala rice balls recipe with step by step photo and video recipe. idli and dosa recipes are perhaps one of the important breakfast recipes for most of us. the reason for its popularity is that it is termed as one of the clean and healthy food as it is cooked with less or no oil with steaming as it cooking method. obliviously, it has lead to many innovations in the idli category, and goli idli or round rice balls recipe is one such easy and simple healthy alternative for morning breakfast. The post goli idli recipe | masala goli kadubu | masala rice balls recipe appeared first on Hebbar's Kitchen.

aloo papdi recipe | aloo ki mathri | aalu papdi recipe | aalu ki papdi

June 2 2021 hebbar's kitchen 

aloo papdi recipe | aloo ki mathri | aalu papdi recipe | aalu ki papdialoo papdi recipe | aloo ki mathri | aalu papdi recipe | aalu ki papdi with step by step photo and video recipe. papdi or crackers are perhaps one of the favourite tea time snacks of india. these are generally crispy, brittle, spicy and savoury in texture and hence can also be served alongside any meal like pappad. there are different types of flours to use it but this is a unique flavoured papdi with boiled vegetable in it which adds the extra flavour and taste to it. The post aloo papdi recipe | aloo ki mathri | aalu papdi recipe | aalu ki papdi appeared first on Hebbar's Kitchen.


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