tofu - vegetarian recipes

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tofu vegetarian recipes

Southwestern Tofu Scramble with Chickpea Tofu

September 11 2017 Vegan Richa 

Southwestern Tofu Scramble with Chickpea TofuSouthwestern Tofu Scramble with Chickpea Tofu. Scrambled Tofu without Soy tofu! Soy-free Breakfast Scramble with Black beans, Veggies, Sweet Potatoes, Spices, Chickpea flour Tofu. Double Protein Savory Vegan Breakfast. Gluten-free Soy-free Nut-free.  Chickpea tofu, Black Beans, Sweet Potato, Taco Spice blend, whats not to like in this scramble to start the day!  This Scramble is satisfying, filling and flavorful. Make the chickpea tofu ahead of time for a quick stir fry into the scramble. Serve the scramble with toasts or as is. I usually use chimichurri on the toasts instead of butter. Avocado toast is also a great option.  The scramble is soy-free and nut-free. Serve over gluten-free bread or gluten-free wraps. Use  other veggies of choice. The scramble comes together in 20 minutes. Continue reading: Southwestern Tofu Scramble with Chickpea TofuThe post Southwestern Tofu Scramble with Chickpea Tofu appeared first on Vegan Richa.

Vegan Sweet Potato Pie

September 10 2017 VegKitchen 

Vegan Sweet Potato Pie Vegan sweet potato pie, made with silken tofu, sets up beautifully when baked. The cheering color makes it perfect for fall or winter occasions. Pie crust sizes vary, so if excess filling remains after pouring into the crust, fill a ramekin or two, and bake at the same time as the pie to make mini-puddings. Photos: Hannah Kaminsky. […] The post Vegan Sweet Potato Pie appeared first on VegKitchen.

Vegan Meal Plan | Summer Socca, Cauliflower Scampi & Barbecue Tofu

September 8 2017 Oh My Veggies 

This weeks vegan meal plan includes: summer socca with lemon basil yogurt dressing; Thai red curry with peppers and cashews; cauliflower scampi with garlic white wine sauce; barbecue tofu bowls; and cauliflower risotto.

Crispy Sweet & Sour Tofu

September 7 2017 Happy Cow veggie blog 

You can’t go wrong with sweet and sour tofu – it’s a classic crowd pleaser! And Hot For Food serves up a fabulous video tutorial for how making your very own crispy sweet and sour tofu any time you want. Guaranteed to be just as good (if not better) than what you get in the restaurants! It’s quick and easy, and your tastebuds will thank you. Check out how it’s made: Read the full recipe here. The post Crispy Sweet & Sour Tofu appeared first on The Veggie Blog.

15 Crave-Worthy Vegetarian Sushi Recipes

September 4 2017 Oh My Veggies 

With fillings like eggplant, tofu, and sweet potatoes, vegetarian sushi is the best sushi! Here are 15 of our favorite recipes to get you rolling.

Naan Buns

August 26 2017 Vegan Dad 

Naan Buns When we were in Quebec City last week vegan food for the entire family was pretty hard to come by. We ended up eating at a burger place that had some vegan options: tofu on a bun, or something they called LIndien. It was more like a large falafel on a bun, but the kids were more or less pleased with it. The idea is a good one, so I made my own version when I got home (caveat: I did not actually eat the original burger because fried food and me dont get along. Thanks, Crohns!). First up, the naan bun. Next, the burger. INGREDIENTS Makes one dozen buns - 2 cups warm soy milk - 1 tbsp sugar - 1 tbsp lemon juice - 1 tbsp yeast - 775g/­­1lb 11oz all purpose flour - 3/­­4 tsp salt - 1 tsp baking soda - 1 tsp baking powder - 3 tbsp oil METHOD 1. Whisk sugar and lemon juice into the soy milk. Whisk in yeast and set aside to fully dissolve and get frothy. 2. Whisk together flour, salt, baking soda and baking powder. 3. Add oil and yeast mixture to the flour and bring together into a dough. Knead for about 5 mins, or until smooth. Shape into a ball and placed in an oiled bowl, covered, to rise for an hour. 4. Divide the dough into 12 pieces and shape into boules. Press each boule into a flat, puck shape with your finger tips. Place on a baking sheet lined with parchment paper (or two, depending on the size of your oven and baking stone). Mist buns with oil, then cover. Place another baking sheet on top of the buns (this will let them rise but keep the puck shape) and let rise for about 45 mins, or until almost doubled in size. 5. While bread is rising, place a baking stone on the middle shelf of the oven and preheat to 450 degrees. 6. The buns work best if you bake them directly on the hot stone. I slide the parchment off the pan and on to the stone, but you could just put the pan right on the stone. In any event, brush the buns with water (top with poppy seeds if you want), and place in the oven. Reduce heat to 400 degrees. 7. Buns right on the stone will bake in 8-9 minutes. Buns on the sheet wont be far behind. Bake until buns are a deep golden brown and sound hollow when thumped on the bottom. 8. Cool on wire racks and enjoy!

Moms Tofu-Noodle Skillet

August 10 2017 VegKitchen 

Moms Tofu-Noodle Skillet This tofu noodle skillet is a vegan version of the vintage tuna-noodle casserole that evokes 1950s TV moms in shirtwaist dresses, wearing pearls. Firm and chewy baked tofu stands in for the tuna. The first few time I made this, I baked it, which tends to dry it out quite a bit. When I made it again, I […] The post Moms Tofu-Noodle Skillet appeared first on VegKitchen.

Watermelon Panzanella

August 9 2017 Golubka Kitchen 

Watermelon Panzanella Hey friends, this is Masha checking in with my (now annual) Woodstock, NY trip photos and a really good watermelon panzanella recipe that we cooked while there. My boyfriend and I went to Woodstock for the first time last summer and were completely enamored by its lush nature, chill swimming spots, and friendly small town vibe. We couldn’t wait to repeat the experience this year, and ended up staying at the same cottage in the woods for a weekend, which is perfect as far as we’re concerned. For our Saturday night dinner, we repeated the routine of shopping at Kingston Farmer’s Market in the morning and cooking dinner with all the bounty we found there at night. We made grilled pizzas and watermelon panzanella, and enjoyed the sweetest local blueberries together with Fruition chocolate for dessert. The panzanella turned out so lovely, and I couldn’t help but think how perfect it would be for any type of summer gathering or potluck. The inclusion of watermelon is a bit unexpected for panzanella, but it works so well in place of tomatoes and makes the salad extra cooling and hydrating. It’s also a pretty satisfying dish since it’s a bread salad, so it could be served as the prominent or only side at any summery event. I hope you’ll give it a try while August is in full swing! Below is a list of a few new-for-us places we visited and liked in Woodstock and around, but make sure to check out this post from last year for a more extensive list of things to do, if you’re looking to visit the area. Food Cucina – a modern Italian restaurant located in a beautiful farmhouse, serving dishes made with local and seasonal ingredients. I highly recommend getting a table on their wraparound porch, it’s stunning. Oriole 9 – a breakfast and lunch restaurant with an inspired menu and great specials. The coconut tofu hash was really good. Kimchee Harvest – sold at the Kingston Farmer’s Market on Saturdays. Really tasty kimchi made with unique ingredients. They have cucumber kimchi and rhubarb kimchi! I highly recommend getting the rhubarb one. Stuff to Do /­­ Visit High Falls Waterfall – a big waterfall with excellent swimming a bit downstream from the main fall, as well as cliff jumping. Zaborski Emporium – a huge, four story warehouse full of chaotically organized ‘architectural salvage.’ You kind of have to see it to believe it. A very impressive place to visit, especially if you are looking for a vintage door, sink, bathtub, stove, dishes, furniture and sooo much more. Candlestock – a shop full of every kind of candle and candle accessory imaginable. I’m especially into their beeswax candles. Tinker Toys – the coolest toy shop I’ve ever been too. Little to none of that bright-colored plastic, but a ton of educational games and toys for every age. It made shopping for Paloma’s birthday present a breeze. Watermelon Panzanella   Print Serves: 4-6 as a side Ingredients half of a small red onion - thinly sliced 2½ tablespoons apple cider vinegar - divided about 6 slices of crusty, whole grain sourdough bread - torn into bite-sized pieces 1/­­4 cup plus 2 tablespoons olive oil - divided 2 large garlic cloves - minced 1/­­2 teaspoon salt quarter of a medium-large watermelon - cubed 1 English cucumber - sliced into half-moons 1 teaspoon Dijon mustard handful of sprouts or microgreens handful of torn basil Instructions Place the onion into a small bowl and drizzle 1 tablespoon of apple cider vinegar over it. Set aside. Place the bread onto a covered baking tray, drizzle with 2 tablespoons of olive oil and sprinkle with the minced garlic and salt. Toast in the oven for 10-15 minutes, until the edges are golden. Combine the watermelon, cucumber and toasted bread in a large bowl. Whisk the remaining 1 1/­­2 tablespoons of the apple cider vinegar together with the Dijon mustard in a small bowl. Add the remaining 1/­­4 cup olive oil, whisking it until smooth. Pour the dressing over the salad and mix very well. Serve right away, garnished with sprouts/­­microgreens and basil. 3.5.3226 You might also like... Lemon Plum Salad with a Poppy Seed Dressing Vegan Caesar Salad with Tempeh Croutons, Roasted Peaches and Corn Market Berry Salad and a New York Weekend Spiced and Seeded Multigrain Loaf & A Giveaway .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Watermelon Panzanella appeared first on Golubka Kitchen.

Cedar Plank Grilled Tofu with Cherry Salsa

July 26 2017 Oh My Veggies 

These marinated tofu slabs are grilled to smoky perfection on cedar planks and served with fresh salsa made from juicy summer cherries.

Meatless Monday Restaurant Roundup

July 24 2017 Meatless Monday 

Meatless Monday Restaurant RoundupThis Monday, were putting the spotlight on five restaurants around the United States that are participating in Meatless Monday! Every week, they offer discounts and vegetarian specials to their customers, giving them delicious meat-free options at their favorite places. The list of restaurants that have joined Meatless Monday continues to grow, and here are five to keep an eye on! 1. Harvest Seasonal Grill & Wine Bar, Multiple Locations: With its focus on local, sustainable cuisine, Harvest Seasonal Grill & Wine Bar has a plentiful selection of healthy meal choices including several vegetarian choices. For Meatless Monday, CEO Dave Magrogan has one recommendation in particular: “I love the Spicy Tofu Stir Fry. The sweet flavors of the pineapple and coconut jasmine rice combine with spicy flavors, peppers, baby bok choy, snow peas and eggplant to create a great flavor profile. This dish is satisfying and filling without a high calorie count. The tofu gives a nice protein boost. Overall its a very well-rounded vegetarian dish for someone looking for bold flavors and solid protein content.” 2. Tattooed Mom, Philadelphia, PA: This Philly food joint can bring townies of all stripes together for cocktails and sandwiches. On Meatless Monday, the vegetarian sammies get the spotlight: “Our world famous Vegan Pickle Fried Chickn Sammy is a Meatless Monday favorite at Tattooed Mom. Our house brined vegan chicken is topped with fried pickles, lettuce, tomato, onion and crystal hot sauce mayo, all on a brioche bun. You’ll find it here, along with our full line up of 10 vegetarian and vegan delights, on special for half price EVERY Meatless Monday from noon – 10pm.” 3. Burrito San, Miami, FL: Burrito San has become famous for its sushi burrito, making it a great destination for pescatarians and sushi lovers alike. Their Meatless Monday features $10 lunch specials including vegetarian sushi options. Marketing manager Mitzi Napoles has a favorite: “The Buddhas Belly Burrito roll is the perfect Meatless Monday choice. It has a satisfying heft from the portobello mushrooms and a great contrast of flavors and textures. We also have it available as a Salad or Poke option if Giant Sushi rolls are not your thing!” 4. Forage, Cambridge, MA: Forage works with local farmers, foragers, and fisherman to bring sustainable, healthy cuisine to its Cambridge customers. But on Meatless Monday, seasonal veggies get a starring role. From owner and manager Stan Hilbert: “We love our veggies and the farmers that grow them. Meatless Monday is one way for us to support our farmer friends while highlighting seasonal and local produce and offering something different every week. We feature veggies in savory and sweet courses. We have a $39 four-course vegetarian or vegan tasting menu available every day of the week, but on Mondays we throw in another two courses for the same price!” 5. BeWiched, Minneapolis, MN: A believer in old-world culinary traditions, BeWiched certainly doesnt shy away from meat on their menu of deli sandwiches. However on Mondays, they offer up something different for their Meatless Monday specials. From Ally Dahlberg, Director of Marketing, Catering & Sales: “Every Monday, we offer a new seasonal plant-based sandwich as an ode to #meatlessmonday. This is Farmer Bob (pictured above). He comes in at least once a week and sells us fresh produce picked from his farm. He recently harvested some tomatoes that we used for a Fried Green Tomato sandwich special. It doesn’t get any more farm-to-table than that!” Honorable Mentions: We cant leave out restaurants that go meat-free every day! Here are two vegan food joints that cater to everyone who loves great, sustainable, healthy meals! Choices Café, Florida (multiple locations): Choices goes meat-free every day of the week, in case you forget to stop in on Monday! Their mission statement: “Our mission is to inspire compassionate choices by serving delicious, healthy, and organic plant-based food prepared with love for people, animals and the planet.” VO2 Vegan Café, Cambridge, MA: Another spot with all vegan offerings is VO2 Vegan Café, which welcomes diners of all preferences who just want to treat themselves to something healthy and delicious. From VO2 manager Stephanie Kirkpatrick: All our food is 100% vegan, so everything is meatless and we celebrate Meatless Monday every day! It’s so wonderful when vegans and vegetarians come in and are so excited that they don’t have to ask about ingredients because they already know everything is vegan. Many meat-eaters also love our food and look at it as an awesome and easy way to enjoy delicious food knowing they are eating healthier, for themselves and our planet. Does your favorite restaurant participate in Meatless Monday? Wed love to feature them on our site! If you own a restaurant and are considering taking part in Meatless Monday, let us know! Send us an email: info@meatlessmonday.com. The post Meatless Monday Restaurant Roundup appeared first on Meatless Monday.

Vegan Meal Plan | Banh Mi Sandwiches, Tofu Lettuce Wraps & Zucchini Boats

July 14 2017 Oh My Veggies 

This weeks vegan meal plan includes: grilled veggie banh mi sandwiches; pasta with cilantro jalape?o pesto, fresh corn & tomatoes; grilled teriyaki tofu lettuce wraps with creamy sesame dressing; vegan zucchini taco boats; and crispy black pepper tofu.

Bánh M? Tostadas

July 11 2017 Robin Robertson's Global Vegan Kitchen 

Bánh M? Tostadas East meets West in this tasty fusion combo. Tostada means toasted in Spanish and is the name of a Mexican dish in which a toasted tortilla is the base for other ingredients that top it. Bánh m? is a popular Vietnamese sandwich that features crisp pickled vegetables, fragrant cilantro, chiles, and zesty hoisin and sriracha sauces. In this iteration, bánh m? ingredients find themselves on toasted tortillas instead of in a baguette to make Bánh M? Tostadas. Corn tortillas are usually used for tostadas, although wheat tortillas may be used if you prefer. Bánh M? Tostadas - 1 large carrot, shredded - 1/­­2 English cucumber, peeled, seeded, and chopped - 2 cups finely shredded cabbage - 1 cup fresh cilantro leaves - 1 to 2 tablespoons chopped pickled jalape?o chiles ((optional)) - 1 teaspoon dark (toasted) sesame oil - 1 tablespoon neutral vegetable oil - 2 garlic cloves, minced - 1/­­4 cup minced scallions - 1 1/­­2 teaspoons grated fresh ginger - 1 (8-ounce) package baked tofu, cut into thin strips - 3 tablespoons soy sauce - 3 tablespoons hoisin sauce - 2 tablespoons rice vinegar - 1 to 2 teaspoons sriracha sauce - 1 teaspoon sugar Tostada shells: - 4 to 6 corn or flour tortillas - 2 tablespoons grapeseed oil Toppings: - In a large bowl, combine the carrot, cucumber, cabbage, cilantro, and jalape?os, if using. Drizzle on the sesame oil and toss gently to combine. Set aside. - Heat the vegetable oil in a skillet over medium heat. Add the garlic, scallions, and ginger and cook for 1 minute. Add the tofu and 1 tablespoon of the soy sauce and mix well to coat the tofu. Set aside to cool. - In a small bowl, combine the remaining 2 tablespoons soy sauce, the hoisin, vinegar, sriracha, and sugar, stirring well to blend. Tostada shells: - Preheat the oven to 400°F. Arrange the tortillas in a single layer on two baking sheets. Brush both sides of each tortilla with oil. Bake for 5 minutes on one side, then flip the tortillas over and bake for 2 to 3 minutes longer, until crispy. Watch carefully so they dont burn. To assemble: - Evenly divide the tofu among the tostada shells. Top each with some of the vegetable mixture, then the sauce. Serve immediately. Excerpted from 100 BEST VEGAN RECIPES, (C) 2016 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by Lucy Schaeffer. The post Bánh M? Tostadas appeared first on Robin Robertson.

Vegan Steamed Buns (Oil Free)

July 7 2017 Happy Cow veggie blog 

Steamed buns are great for a dinner dish, or even to snack on. We love them because you can get really creative with what you fill them with! But if you need a little help coming up with a filling idea, Honeybunch of Onion Tops has created a fantastic, healthy filling with tofu, mushrooms and potatoes in this awesome video recipe. These steamed buns are vegan, plus they are oil-free! Can’t get much better than that. Here’s how to make them: Read the recipe in full here. The post Vegan Steamed Buns (Oil Free) appeared first on The Veggie Blog.

Vegan Methi Malai Paneer TofuTofu and Fenugreek/Greens in Creamy Sauce

July 6 2017 Vegan Richa 

Vegan Methi Malai Paneer Tofu – Tofu and Fenugreek/Greens in Creamy SauceMethi Malai Paneer made vegan with Tofu and Cashews. Tofu and Fenugreek/­­Greens in Creamy Sauce. Easy Weeknight Restaurant style Indian entree. Serve over Naan or rice. Vegan Gluten-free Recipe. Soy-free Nut-free option. Methi Malai Matar (Fenugreek/­­Greens and peas in creamy white sauce), Methi malai paneer (fenugreek and Paneer cheese cubes in creamy sauce) are some Mughlai dishes you might find in some Indian restaurants. The dishes use malai or dairy cream and cheese or other dairy ingredients. Its like a spiced up Spinach dip, with lots of complex flavor! But this version is free of all that, tastes amazing, and comes together quickly as well. Fresh fenugreek leaves are a favorite to use in the dish when in season. If you find some then definitely use them fresh, else use dried fenugreek with greens of choice. Serve with hot garlic Naan or rice/­­grains or make a bowl with roasted veggies, add to wraps or on a pizza!. Dried fenugreek (kasuri methi) is available in Indian stores and online on amazon. Definitely get some, as I use it in many recipes, so it will not just get stored and expire :). Fenugreek has an amazing flavor profile, bitter but pleasing. You can use ground mustard + celery seed as a substitute when used in small quantities. Continue reading: Vegan Methi Malai Paneer TofuTofu and Fenugreek/­­Greens in Creamy SauceThe post Vegan Methi Malai Paneer TofuTofu and Fenugreek/­­Greens in Creamy Sauce appeared first on Vegan Richa.

Easiest Buffalo Tofu Bites Ever

September 5 2017 VegKitchen 

Easiest Buffalo Tofu Bites Ever Im not sure who invented that Buffalo wings combo that contrasts spicy BBQ flavors with celery and creamy dressing. Its kind of weird, but obviously theres something about it that people love, because there are hundreds of vegan variations, let alone thousands of the non-vegan variety. In plant-based versions, cauliflower or tofu stand in for […] The post Easiest Buffalo Tofu Bites Ever appeared first on VegKitchen.

Easy Tofu Recipes for Kids That the Whole Family Will Love

August 30 2017 VegKitchen 

Easy Tofu Recipes for Kids That the Whole Family Will Love Getting tofu to taste great is simple when you have just the right recipes and tips. Here are easy tofu recipes for kids that the whole family will love. And if you’re ready for tofu to become a staple in your repertoire, explore our category Tofu Recipes: Easy and Versatile for lots more ideas. Parents always welcome new options […] The post Easy Tofu Recipes for Kids That the Whole Family Will Love appeared first on VegKitchen.

3 Vegan Weekend Breakfast Recipes

August 25 2017 Happy Cow veggie blog 

The weekend is here and that means (hopefully) sleeping in late and spending more time on breakfast! So why not take advantage of this extra time and make something different than your typical bowl of cereal and almond milk? Tess Begg has come up with 3 fun, savory vegan breakfast ideas that will be sure to start your morning off on a happy note. Potato stack hash, chickpea pancakes, and a tofu frittata — all delicious and easy to make too. Which one sounds good to you? Read the full recipes in the video description here. The post 3 Vegan Weekend Breakfast Recipes appeared first on The Veggie Blog.

Watermelon & Halloumi Salad with Magic Sauce

August 9 2017 Green Kitchen Stories 

Watermelon & Halloumi Salad with Magic Sauce Hello! This is David & Luise. Remember us? During our almost eight years of blogging we have never left it silent for two months before. We’re going to do what we always do in these situations and blame the kids. Wether we miss a dentist appointment, forget to answer a text message, get a parking ticket or are two months late with a blog post, it’s always our kid’s fault. In this case however it’s actually somewhat true. We simply underestimated how much time and attention three kids on summer holiday takes. They have sooo much energy. I (David) have been thinking of ways to connect them (and with them I mean Isac) to the power grid so that they (he) could replace a nuclear power plant or two. And I could perhaps cash in a Nobel price for saving the world. Anyway, after a couple of weeks of feeling bad about not having a single second over to blog new recipes, we instead decided to give ourselves a summer break from it all. So we have been trying to keep up with our children’s pace (obviously impossible) and play on their rules (also impossible because they ignore rules) this summer. It’s been fun and much needed. But we are here now with plenty of new recipe ideas and projects. Lots of other things have happened during the summer. We almost bought ourselves a tiny smoothie bar in a park, we burnt pancakes from Green Kitchen at Home inside a jam-packed little book store in Bath and we have planned the release of the European languages next month, but we’ll find time to talk more about all that. For now, let’s just talk food. Before the summer and watermelon season is all over. This recipe has been going on repeat all summer. It’s actually a combination of two recipes which we recently realized work brilliantly together. A simple watermelon and halloumi salad and our Magic Green Sauce. We first got the idea to combine watermelon with halloumi from a recipe photo in a supermarket pamflett and from that combo, we’ve added some chickpeas, cherry toms and pumpkin seeds to make it less of a side and more of a meal. It’s a really nice combination. Rich and chewy halloumi, sweet and fresh watermelon, crunchy pumpkin seeds and a tangy, flavorful and slightly spicy sauce. If I wasn’t such a humble guy, I would say that it’s probably one of the best watermelon salads you’ll try this summer. Luckily, I’m super humble and will just say that it’s pretty good. A simple vegan option would be to replace the halloumi with marinated tofu. Just make sure to squeeze out the liquid before marinating it, so it soaks up all the flavor. Quinoa, black lentils or rice could also be a great addition if you want to make this salad more substantial. Here is a little salad assembling action by Luise. Technically, the Magic Green Sauce is just our take on Chimichuri with a more hippie name. We use lime juice instead of vinegar and have added a little avocado to give it the right balance between creamy and chunky and also a few drips maple syrup to round off the sharpness from the other flavors. The magic lies in its ability to transfer any simple dish into something flavorful. Apart from this salad, we also use it on scrambled eggs, as a dip for raw crudités, inside rye sandwiches and on top of shakshuka. We have made it with a number of different herb combinations and found that anything goes (but parsley, cilantro/­­coriander and mint is still a fav). Watermelon & Halloumi Salad with Magic Green Sauce Serves 4 Watermelon & Halloumi Salad 1 kg /­­ 2 lb watermelon 200 g /­­ 7 oz halloumi 150 g /­­ 1 cup good quality cherry tomatoes  1 can /­­ 200 g /­­ 1 cup cooked chickpeas  60 g /­­ 1/­­2 cup pumpkin seeds /­­ pepitas 2 large handfuls Mâche lettuce (or any tender lettuce) 2 tbsp olive oil 1 lime Salt Magic Green Sauce 1 large handful (30 g /­­ 1 tightly packed cup) mixed fresh herbs (we used parsley, cilantro and mint) 1/­­2 cup /­­ 120 ml olive oil Juice from 1 lime 1 tbsp capers 1 tsp maple syrup 1 clove garlic 1 small chili 1/­­2 avocado 1/­­2 tsp sea salt flakes Start by preparing the sauce. Add all sauce ingredients to a food processor and pulse a few times until coarsely mixed, check the flavor and consistency and add more salt, herbs or oil if needed. If you don’t have a food processor, finely chops herbs, capers, garlic and chili, mash the avocado and mix everything in a bowl together with olive oil, lime juice and maple syrup. Add salt to taste. Then set aside. Dice the watermelon and halloumi, quarter the tomatoes and rinse the chickpeas. Toast the pumpkin seeds on medium heat in a dry pan with a little salt until they begin to pop, then transfer them to a chopping board and chop coarsely. Add a little oil to the pan and fry the halloumi for a couple of minutes until golden on all sides. Arrange the lettuce in a bowl or on a serving platter. Add chickpeas, tomatoes, watermelon and halloumi. Squeeze over a little lime juice and drizzle with oil and toss until mixed. Top with pumpkin seeds and Magic Green Sauce, with extra in the side. Enjoy! ***************** PS! We are off to Rome now to celebrate that it was 10 years ago that my drunk feet tried to seduce dance Luise on a club by the Tiber while simultaneously using ALL my Italian pick up lines on her (took me approx 1 hour before I realized that she was Danish and not Italian!). We’re bringing all the kids this time and we’d really appreciate a comment if you know any good places to eat, fun playgrounds, outdoor pools or your favorite gelato bars. Grazie!

What is Tempeh? How to Cook and Use It

July 26 2017 VegKitchen 

What is Tempeh? How to Cook and Use It Tempeh (pronounced tem-pay), a traditional Indonesian food, is made of cooked and fermented soybeans. Sold in cellophane-wrapped packages, its even higher in protein than tofu. Tempeh is also quite versatile, but has a more distinct flavor and a dense, chewy texture. Though somewhat of an acquired taste, once you do, youll be a fan for life. Pictured […] The post What is Tempeh? How to Cook and Use It appeared first on VegKitchen.

Five Things Im No Longer Skeptical About Going Vegan (Plus GIVEAWAY)

July 24 2017 Happy Cow veggie blog 

When I went vegan it was overnight. I pretty much went to bed with chicken wing sauce on my fingers and woke up pressing tofu. In fact, my whole vegan saga is the subject of the new book The Skeptical Vegan (Skyhorse Press) coming out at the end of July. (Make sure to read through to the end for a GIVEAWAY!) I was the last person on the planet that youd expect to go vegan. I was a known omnivore with strong leanings toward carnivore. If it wasnt beef, it was chicken. If it wasnt chicken, it was pork. Once a year it was turkey. On Friday it was fish. I ate shark, octopus, conch, lamb, goat, deer, duck, goose, squirrel, bison, and even bear. If it could be killed, butchered, baked, or barbecued, there is a very good chance I ate it at one point in my life. For the record, and in case this book winds up in the hands of the FBI, I never ate an eagle. At least not a bald one. I had a lifelong love affair with meat and we were never breaking up. Then, one day, I woke up vegan. It wasnt easy at […] The post Five Things Im No Longer Skeptical About Going Vegan (Plus GIVEAWAY) appeared first on The Veggie Blog.

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

July 21 2017 Oh My Veggies 

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

Vegetable Hakka Noodles – 1 Pot Indo Chinese Noodles

July 12 2017 Vegan Richa 

Vegetable Hakka Noodles – 1 Pot Indo Chinese NoodlesEasy 1 Pot Vegetable Hakka Noodles. Indo Chinese Hakka Noodles with peppers, onions, cabbage, carrots and a simple sauce. Vegan Nutfree Recipe. Can be gluten-free.  Indo Chinese food is a big category of its own in Indian cuisine. There are several dishes that make up the cuisine. The dishes are known for being heavily influenced by chinese dishes and then they are amped up with things like garlic, ginger, green chile, spices and more. These Hakka Noodles are a staple side that goes well with any of the Indo Chinese veggie mains like Manchurian(book 1), or a Chilli Tofu paneer.  To make this into a meal, add some baked tofu or some vegan meat subs marinated in soy sauce + minced ginger+ garlic. I like to make these with peppers, onion, cabbage and any other veggies that I have, and some greens. These noodles are super easy, 1 Pot, peppery and a great light weeknight meal. Continue reading: Vegetable Hakka Noodles – 1 Pot Indo Chinese NoodlesThe post Vegetable Hakka Noodles – 1 Pot Indo Chinese Noodles appeared first on Vegan Richa.

Chipotle Baked Tofu & Plantain Burritos

July 10 2017 Oh My Veggies 

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

INDIA vegan cookbook on Kickstarter

July 7 2017 The Lotus and the Artichoke 

INDIA vegan cookbook on KickstarterMy newest cookbook, The Lotus and the Artichoke – INDIA just launched on Kickstarter! watch the video: PRE-ORDER the the INDIA cookbook: http:/­­/­­kck.st/­­2uGbsog My new INDIA cookbook has been years in the making - with recipes, stories, artwork & photographs inspired by 8 trips to my most favourite country. It’s a culinary love story of my favorite cuisine - based on a total of nearly two years in India and 25 years of devotion to Indian cooking. My first trip to India was in 2001: mostly North India and Nepal. I spent 4 months on that journey, then another 6 weeks in South India in 2006. I visited twice more, in 2009 & 2010, followed by living and working for a year (as an art teacher) in Central India, returning to Berlin in 2011. In Autumn 2016 & Spring 2017, I went back to India to taste and explore the last regions (and cuisines) of India still waiting for me. I traveled across Kashmir & Ladakh, trekking through mountain villages and exploring towns and cities, staying mostly with families and cooking together in their kitchens. Then I went deep into the Northeast: West Bengal, Assam, Sikkim, and Nagaland. I even met with world famous chefs at their restaurants - and homes - for incredible eats and great times in the kitchen. Now I’m back in Berlin, recreating the culinary wonders of the Indian subcontinent in my own kitchen. As with my previous 4 cookbooks, I have written, illustrated, cooked, photographed, and designed this book myself. It’s a labor of love and the ultimate combination of my passions: art, travel, vegan cooking, and photography. I’m back on Kickstarter for my 5th international cookbook project. You can join the crowdfunding which makes everything possible. It’s an adventure in itself, complete with backer-only updates, behind the scenes sneak peaks, exclusive travel videos & stories, recipe testing groups, and more. Pre-order a signed copy of The Lotus and the Artichoke – INDIA (including worldwide shipping, stickers & e-book for EUR25!) My INDIA Cookbook at a glance: - My 5th cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide - 192 pages with 90+ recipes and over 70 full-page color photos - Personal stories, art, and recipes inspired by 8 trips /­­ 21+ months of travel around India and over 25 years vegan cooking experience - Total variety of regional cuisines: Rajasthani, Gujarati, Punjabi, Kashmiri, Sindhi, Maharashtrian, Tamil, Kerelan, Karnatakan, Goan, Hyderbadi, Bengali, Assamese, Sikkimese, Ladakhi, Tibetan, Nepali - Indian classics & family favorites, timeless treats, new culinary wonders, mind-blowing mega-metropolitan snacks, fabulous village feasts, scrumptious street food, and insanely delicious desserts - Discover new flavors, tasty spices, and awesome cooking skills - Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients (Cook everything, anywhere!) - Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds - Available in ENGLISH... und auch auf DEUTSCH! Shahi Bengan – Roasted Stuffed Eggplant Gobi Pakoras – Batter-fried Cauliflower Saag Paneer – Spinach & Fried Tofu Cubes Pani Puri – Street Food Favorite Aloo Paratha – Grilled Potato-Stuffed Flatbreads Shahi Paneer – fried tofu cubes in creamy tomato sauce Seitan Vindaloo – Goan Tangy Curry Samosas! Fried Potato-Stuffed Pastries Gajur Halava – Bengali Carrot Pudding Gulab Jamuns – Doughballs in Rose Syrup Berry Halava – Fruity Semolina Dessert Recipes in The Lotus and the Artichoke – INDIA: - Garam Masala, Sambar Masala, Chaat Masala & Panch Puran - Tamarind Ginger, Pineapple, Tomato, Coconut, Chili & Bhang Chutneys - Aam Achar – Mango Pickle - Amitar Khar – Assamese papaya starter - Handvo – Gujurati zucchini cake - Uttapam – South Indian rice & lentil pancakes with tomatoes - Idly Paper Dosa – Karnatakan crispy rice & lentil crepes - Rava Dosa – Tamil semolina crepes - Dahi Vada Chaat – lentil cakes with yogurt & chutney - Hariali Paneer Tikka – Punjabi tofu skewers with spices & herbs - Gobi Pakora – batter-fried cauliflower - Mirchi Vada – Rajasthani batter-fried chillies - Aloo Tikka – spicy, fried potato cakes - Samosa – vegetable-stuffed fried pastry - Pani Puri – potato-stuffed fried pastry with tamarind spice water - Pav Bhaji - spicy vegetable mash with fresh baked buns - Momos – Tibetan vegetable dumplings - Shapaley – Tibetan vegetable pies - Kolkota Kathi Roll – spicy soymeat & shredded cabbage wrap - Sambar Bandhgobi Rolls – stuffed cabbage leaves - Aloo Dum – Kashmiri tomato potato curry - Shahi Tamatar – roasted stuffed tomatoes - Shahi Bengan – roasted stuffed eggplant - Shahi Mirch – roasted stuffed peppers - Shahi Paneer – tofu cubes in creamy, tomato curry - Paneer Jalfrezi – spicy tofu cubes - Saag Paneer – spinach & tofu cubes - Mutter Paneer - peas & tofu cubes - Xaak – Assamese greens, potatoes & cherry tomatoes - Bengan Bhartha – Kashmiri roasted aubergine - Malai Kofta – potato dumplings in creamy tomato curry - Bindi Aloo Tawa Masala – spicy stir-fried okra & potatoes - Khumb Kaju Makhani – Rajasthani cashew mushroom curry - Shukto – Bengali eggplant, potato & plantains - Pumpkin Posto – Bengali squash in creamy poppy seed curry - Seitan Vindaloo – Goan tangy curry - Black Sesame Seitan – Assamese spicy curry - Tamatar Pitika – Assamese tomatoes with herbs & spices - Aloo Pitika – Assamese potatoes with herbs & spices - Bol Tenga – Assames lentil dumplings in tangy curry - Mas Tenga – Assamese tangy jackfruit curry - Chupke – Tibetan dumpling soup - Tarka Dal – Punjabi lentil curry - Chana Masala – spicy chickpeas - Rajma - Kashmiri red kidney bean curry - Lobia Palak – black-eyed peas with lemon & spinach - Golden Rice - with turmeric & spices - Chana Pulao – rice with chickpeas - Pulihora – Tamil tamarind rice with peanuts & spices - Classic Biryani – Kashmiri rice dish with vegetables, nuts & spices - Jackfruit Biryani – Tamil coconut rice dish with spicy jackfruit - Tupula Bhaat – Assamese sticky rice steamed in banana leaves - Aloo Paratha – grilled flatbread stuffed with potatoes - Tibetan Bread – fried breakfast snack - Makki Roti – grilled cornbread - Roti – wholewheat grilled flatbread - Garlic Naan – traditional baked flatbread - Poori – deep-fried flatbreads - Date Ladoo – date & nut sweets - Besan Ladoo – chickpea sweet - Gajur Halava – spiced carrot pudding - Berry Halava – strawberry & blueberry semolina sweet - Mysore Pak – traditional sweet squares - Gulab Jamun – deep-fried dough balls in rose syrup - Rasmalai – cheese balls in saffron mango milk - Jalebi – fried, syrupy sweet - Peda – lemon cashew creamy sweet - Kheer – Kashmiri rice pudding with cardamom, nuts & raisins - Mishti Doi - Bengali sweet curd - Shrikand - Maharashtran yogurt dessert - Pista Kulfi – pistachio ice cream - Pitha – Bengali sesame & date pastry - Narikol Ladoo – Assamese shredded coconut balls - Kadala Parippu – Keralan sweet chana dal dessert - Ginger Chai – spiced black tea - Kahwa – Kashmiri green tea with almond & saffron - Badam Dudh – almond milk with cardamom & cinnamon - Anjoor Kaju Dudh – cashew shake with fig & date - Strawberry Mint Lassi – yogurt smoothie The post INDIA vegan cookbook on Kickstarter appeared first on The Lotus and the Artichoke.

BBQ-Flavored Tofu and Chickpea Bowl

July 5 2017 VegKitchen 

BBQ-Flavored Tofu and Chickpea Bowl One of the annoying things weve noticed about bowl recipes in cookbooks and around the web is how complicated theyve become. Something that started out as a super-simple way to enjoy variety in a meal has gone kind of crazy -- sometimes 3 to 4 sauces have to be made with a plethora of spices, […] The post BBQ-Flavored Tofu and Chickpea Bowl appeared first on VegKitchen.


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