traditional - vegetarian recipes

Try it! You will enjoy it!

Custard milkshake recipe | custard badam milkshake | custard ice cream milkshake

Hung curd paratha recipe | dahi paneer paratha | aloo dahi paratha

Where I have been?

Plum Dumplings (Zwetschgenknödel)










traditional vegetarian recipes

Where I have been?

September 19 2020 Manjula's kitchen 

I have not been doing cooking videos lately. Why? I ask myself. Am I tired or had enough of it? No, I certainly still have interest in it. I have been making videos for a long time. It started as a hobby in December 2006 and has stayed with me all these years as something I always enjoy doing. Maybe I needed a break and to revisit the videos at a later time with fresh thinking and ideas. I have missed not doing the cooking videos and I am ready and excited to start again. My family enjoys the simple and easy recipes I make. The dishes are quick to prepare and family and my grandkids help me prepare and eat the food. I will still cook recipes with traditional flavors and make them easier to learn by cutting down steps whenever its possible. Along with this, I will make more use of the instant pot and air fryer. I am excited for you, the audience, to embark with me on this new journey! The post Where I have been? appeared first on Manjula's Kitchen.

Kaiserschmarrn (Fluffy Scrambled Pancake)

September 18 2020 seitan is my motor 

Kaiserschmarrn (Fluffy Scrambled Pancake)Kaiserschmarrn is a delicious light and fluffy scrambled pancake. You can serve this traditional Austrian dish for dessert or even lunch. The post Kaiserschmarrn (Fluffy Scrambled Pancake) appeared first on seitan is my motor.

Frozen Chocolate Frappuccino

September 17 2020 Manjula's kitchen 

Frozen Chocolate Frappuccino (adsbygoogle = window.adsbygoogle || []).push({}); Print Frozen Chocolate Frappuccino School is back in session and summer is pretty much over, but it's still hot enough to enjoy "Frozen Chocolate Frappuccino". It has been a huge hit with my grandkids this summer. Of course, they enjoy traditional hot chocolate as well. One day my granddaughter asked me if I could make a delicious cold version of a hot chocolate and call it "Frozen Chocolate Frappuccino"! It was a really hot day and we decided to experiment with different versions of cold frothy frozen chocolate. We came up with the perfect recipe together. She was so excited about this recipe that she wants to create more recipes! This super simple recipe with few ingredients is the perfect answer to blazing hot temperatures. Ingredients are ones you will have on hand. Top with some whipped cream and you've got a decadent drink! This recipe is good for 2. Course Beverages Keyword Beverage, Chai Latte, Chocolate Ganache, Chocolate Ganache Toast, Cold Chocolate, Cold Coffee, delicious, Drink To Go, Frappuccino, Home Made, Hot Chocolate, Kid Friendly, lemonade, Mango Lassi, Quick And Easy, Recipe videos, Refreshing, Summer Drink, Sweet Prep Time 5 minutes Total Time 5 minutes Servings 2 people Ingredients1 cup whole milk 1 Tbsp cocoa powder 2 Tbsp milk chocolate chips 2 Tbsp sugar 1/­­8 tsp cinnamon powder 2 cup ice cube whipping cream for topping optional InstructionsIn a small cup take the sugar, cinnamon powder, chocolate chips and cocoa powder and pour over about 2 tablespoons of hot but not boiling milk if needed add more. Mix it till all the ingredients mixed well. Blend the milk and chocolate till they are mixed well, add crushed ice, and blend on high speed, till chocolate becomes frothy. Pour it in a tall glass and topped with whip cream and shaved chocolate. Enjoy! The post Frozen Chocolate Frappuccino appeared first on Manjula's Kitchen.

Instant Pot Kitchari (Lightly Spiced Lentils and Rice)

September 8 2020 Vegan Richa 

Instant Pot Kitchari (Lightly Spiced Lentils and Rice)Learn how to make Kitchari in your Instant Pot – a traditional Indian recipe for basmati rice with red lentils or Mung Dal that is easy to digest, packed with fiber and warming spices! Perfect for the cold season. Jump to Recipe Meet Kitchari,  the ultimate Indian comfort food! Think of it as the Chicken Noodle Soup of India. Kitchari (pronounced kich-uh-ree) is a delicious, warming and super nourishing combination of split mung beans or quick-cooking lentils and white basmati rice with plenty of spices.  It’s the perfect soul-hugging food for rainy days when you’re a bit under the weather. The unique blend of spices used in kitchari not only adds flavor but is also wonderfully warming and balancing – perfect for fall and winter and just delicious. Kitchari can be made many different ways and has references dating back thousands of years. But despite its complex flavor, it’s so easy to make! You start by sauteeing the spices along with some onions, chili, ginger, and garlic to boost their fragrance and enhance their flavor! Then you add in your rice and dal, veggies, and some liquid. Cook it for 3 minutes in the Instant pot, let the steam release and you’re good to go.Continue reading: Instant Pot Kitchari (Lightly Spiced Lentils and Rice)The post Instant Pot Kitchari (Lightly Spiced Lentils and Rice) appeared first on Vegan Richa.

karanji recipe | gujiya recipe | how to make layered maharashtrian karanji

August 20 2020 hebbar's kitchen 

karanji recipe | gujiya recipe | how to make layered maharashtrian karanjikaranji recipe | gujiya recipe | how to make layered maharashtrian karanji with step by step photo and video recipe. indian festival season is just around the corner and most of us are getting ready for it. the preparation is incomplete without getting ready with the traditional indian sweets recipes. one such festival oriented sweet recipe is karanji or gujiya made with twist of multiple layering. The post karanji recipe | gujiya recipe | how to make layered maharashtrian karanji appeared first on Hebbar's Kitchen.

immunity booster drink recipes | drinks to boost immune system | kadha drink recipes

August 5 2020 hebbar's kitchen 

immunity booster drink recipes | drinks to boost immune system | kadha drink recipesimmunity booster drink recipes | drinks to boost immune system | kadha drink recipes with step by step photo and video. our ancient ayurvedic teachings has a solution to most of our common problems. these solutions are generally made with the easily available ingredients in our kitchens. one such easy and simple, yet effective traditional recipes are kadha drink recipes, known for its immediate and effective relief. The post immunity booster drink recipes | drinks to boost immune system | kadha drink recipes appeared first on Hebbar's Kitchen.

bread medu vada recipe | instant medu vada with leftover bread slices

July 21 2020 hebbar's kitchen 

bread medu vada recipe | instant medu vada with leftover bread slicesbread medu vada recipe | instant medu vada with leftover bread slices with step by step photo and video recipe. vada recipes are super popular amongst many south indians and are made for myriad reasons and occasions. it is generally made with different types of lentils mixed with herbs and spices. yet there are other types vadas like bread medu vada, which doesnt follow traditional ingredients and are made with bread slices. The post bread medu vada recipe | instant medu vada with leftover bread slices appeared first on Hebbar'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.

Vegan Malai Kofta Recipe ( Baked or Pan-Fried)

July 5 2020 Vegan Richa 

Vegan Malai Kofta Recipe ( Baked or Pan-Fried)This Restaurant-Style Vegan Malai Kofta recipe is the ultimate Indian comfort food. Picture crispy potato and chickpea dumplings in a creamy, spiced Indian gravy that will make your tastebuds sing! Soyfree. Glutenfree option. Nutfree option. Jump to Recipe Malai Kofta! If you’re a fan of Indian cuisine and this isnt one of your top 5 Indian dishes you probably just have not tried it yet. What is Malai Kofta? Malai Kofta is a special occasion dish that has its origins in northern India. Kofta are meatballs, and there are variations of them – some from the Balkans and the Middle East, others coming from South Asia. In India, they are typically vegetarian for malai kofta, made with potatoes and paneer cheese. Malai simply means cream. So creamy meatballs. In this recipe, we make easy swaps for all non-vegan ingredients using potatoes and chickpeas as a base for the “meatballs”  or “vegan kofta”. The result is the most delicious, richest tasting, better-than-restaurant style vegan malai kofta. This vegan malai kofta will quickly shoot up to one of your favorite dishes. Malai (cream) gravy is super rich, so the best substitute for it is cashew cream. We also add some plant-based milk to the gravy but you can use water instead of the milk and it will still be quite creamy. The acidity in the tomatoes helps to balance the heat of the chili powder, ginger and cayenne. There are several variations of this recipe and you can make it with all the spices for a really elaborate process or shorten it like this one with a few spices and garam masala. This recipe is adapted from my cookbook version which is completely Nutfree in the book.Continue reading: Vegan Malai Kofta Recipe ( Baked or Pan-Fried)The post Vegan Malai Kofta Recipe ( Baked or Pan-Fried) appeared first on Vegan Richa.

manchow soup recipe | veg manchow soup | vegetable manchow recipe

June 10 2020 hebbar's kitchen 

manchow soup recipe | veg manchow soup | vegetable manchow recipemanchow soup recipe | veg manchow soup | vegetable manchow recipe with step by step photo and video recipe. traditionally soup recipes were not part of the indian meal and cuisine and were always considered as non-native. having said that there was a similar appetizer recipe which was served with rice or served as a beverage. having said that some recipes have become an integral part of indian recipes and veg manchow soup recipe is one such easy and simple recipe known for a sour and spicy taste. The post manchow soup recipe | veg manchow soup | vegetable manchow recipe appeared first on Hebbar's Kitchen.

nimbu ka achar recipe | instant lime pickle recipe | nimbu achar

May 29 2020 hebbar's kitchen 

nimbu ka achar recipe | instant lime pickle recipe | nimbu acharnimbu ka achar recipe | instant lime pickle recipe | nimbu achar with step by step photo and video recipe. pickle recipes are one of the essential recipes in indian cuisine. it is made with myriad tropical fruits which is offered in both traditional and instant version. one such traditional and also instant pickle recipe is nimbu ka achar recipe known for its sour, bitter and spicy taste. The post nimbu ka achar recipe | instant lime pickle recipe | nimbu achar appeared first on Hebbar's Kitchen.

High-Vibe Condiment Classics

May 23 2020 My New Roots 

High-Vibe Condiment Classics Summer is fast-approaching (at last!) and I dont know about you, but to me this means grilling, eating outside, and enjoying all of the classic, warm-weather treats. But wait! Did you know that there are all kinds of funky ingredients hiding in the most innocuous places, like your ketchup, mustard and relish?! We shouldnt have to forgo these truly classic condiments just because were walking on the whole foods path. No way! So I decided to do a high-vibe makeover all of the condiments that youd find at a barbecue, picnic, or baseball game: ketchup, mustard, honey mustard, Dijon, relish, mayo and secret sauce, without any refined ingredients, colours, or preservatives. They are entirely vegan (except for the honey mustard), and taste absolutely incredible.  Making your own condiments from scratch is empowering, and you too will see that by whisking up your very own mustard, or blending your very own ketchup that you are incredibly capable in the kitchen! Its a serious delight to realize that youre not only qualified to make things you thought you needed to buy, but that youre also doing yourself a giant favour in cutting questionable ingredients out of your life. When I was a kid, I loved hotdogs with mustard and relish (not ketchup, that was for burgers). The vinegary tang of the yellow mustard with the sweetness of pickle relish perfectly offset the salty squishiness of a microwaved wiener. This was a typical Saturday lunch, with doughnuts for dessert, all washed down with a giant glass of milk. I wanted to recreate that nostalgia, minus pretty much everything else. The flavours bring me back to simple times and simple food. But simple food is not always so simple. Have you read the ingredients on a squeeze bottle of relish lately? Its a complicated collection of chemicals that I certainly wouldnt want in my body. High-fructose corn syrup, natural flavour, and food colouring are just a few of the ingredients that plague most tasty toppings. Food additives are everywhere, especially in shelf-stable products. If youre not going to refrigerate something or preserve it properly, it has to have things in it to prevent it from spoiling. It also has to look appealing and taste good, even after months (or years!) on a grocery store shelf. That is why it is so important to read labels and be discerning about what you choose to buy. This is not to say that these additives are inherently harmful, but they are far from natural, and Im a believer in eating as close to the earth as possible! Luckily my condiments are not only based on whole foods, but they taste amazing and are actually good for you.    Here is a small list of the food additives to watch out for and avoid, if possible. Remember to check the packages of your other summer favourites, like chips, salad dressings, sparkling beverages, soda and juice, ice cream, popsicles, and frozen yogurt.  High Fructose Corn Syrup Sometimes labeled HFCS, this highly-refined artificial sweetener has become the number one source of calories in North America. It is found in almost all processed foods, since it is cheap to make, shelf-stable, super sweet, and highly addictive. Excessive consumption has been linked to obesity, and type 2 diabetes. Watch out for it in condiments, salad dressing, bread, candy, soda, yogurt, breakfast cereals, even canned vegetables and fruit.  Natural Flavours This is a sneaky term meant to throw you off. When you see these words on an ingredient list, they refer to a naturally-derived flavouring agent that has to be extracted from plant or animal sources, designed to enhance the taste of food. Conversely, artificial flavours are synthetically created, with their original sources being manmade chemicals. Natural flavours however, are still made in laboratories by food chemists who can add any numbers of chemicals, including preservatives, solvents and other substances, which are defined as incidental additives, to what they are creating. Food manufacturers are not required to disclose whether these additives come from natural or synthetic sources, and as long as the original flavouring comes from plant or animal material, they can be classified as natural. The point is, natural flavours dont appear to be any healthier than artificial flavours, and they can still contain ingredients that may cause reactions in sensitive individuals, especially children. To avoid them, cut back on packaged products and stick to the real-deal whole foods!  Food Dyes /­­ Colours To make food look bright, fresh, and especially appealing to children, food manufacturers add dyes to obvious things like candy, sports drinks and baked goods, but also not-so-obvious things like condiments (!), pickles, cereals, salad dressing, yogurt, and chocolate milk. Some of these dyes are approved for use in certain countries, while others have banned them, making it challenging for consumers to navigate. The safety of food dyes is controversial, especially in regards to children. Studies have linked them to hyperactivity in sensitive kids, and they may cause allergic reactions in some people. Because most food dyes are found in unhealthy processed foods, its easy to avoid them if youre sticking to a more natural diet.  Hydrogenated /­­ Partially Hydrogenated Oils You know when the World Health Organization plans on eliminating these fats from the global food supply, they must be pretty problematic. Created by forcing hydrogen gas into vegetable fats under extremely high pressure to turn liquid into solid, hydrogenation creates trans fats, which increases the amount of LDL cholesterol, lowers HDL cholesterol, therefore significantly increasing the risk of coronary heart disease. Whats more is that these fats are pro-inflammatory. Although their use has been banned in several countries, trans fats still lurk in many processed foods.  As long as there is less than .5% per serving, it isnt required in to be listed in the ingredients or nutritional information. The best way to avoid them is by cutting out processed foods, especially margarine, coffee creamer, chips and crackers, frozen pizza, fast foods, baked goods, and microwave popcorn.   Health Claims – these are put on the front of the box to lure you in, and can include buzz words like natural, whole grain, low-fat, no added sugar, organic, light, low calorie, gluten-free, and enriched. Terms like these should be a red flag for you, so read the entire label, including the ingredient list, the serving size, the amount and types of sweetener and fat used. Think critically and be selective – if it sounds too good to be true, it probably is.  The bottom line?! Stick to whole, or minimally-processed foods and ingredients as often as possible. Its better for you, and your family to make your own from scratch whenever possible. Not to mention, its fun to brag to everyone that youre a condiment master, a yogurt wizard, or a salad dressing whisperer.  I had so much FUN with these recipes! It was a blast to brainstorm which condiments I would attempt to health-ify, experiment with, and eventually master to make them all easy-to-make and delicious. My condiments wont last years in the fridge, but all of them passed the two-week mark with flying colours (all of them natural, of course). As long as youre using clean utensils to scoop out your servings, you shouldnt have a problem keeping these toppings around for a few weeks – ya know, if you can ration them for that long!  Yellow Mustard This was in fact my first attempt at making yellow mustard and it proved to be ridiculously easy! I think Id built it up in my head to be some complicated project, but wow was I mistaken. Just a few simple ingredients, and a little stovetop whisking will get you the brightest, tangiest, most beautiful ballpark mustard of your dreams! I must warn you, from one condiment-master to another, that the bubbling mixture gets darn hot and tends to splatter when its cooking. To avoid scalding yourself, use the pot lid as s shield (insert laughing emoji here).      Print recipe     Yellow Mustard Makes 1 1/­­4 cups /­­ 300ml Ingredients:  1 cup /­­ 250ml cold water 3/­­4 cup dry mustard powder 3/­­4 tsp. fine sea salt 1/­­2 tsp. ground turmeric 1/­­2 tsp. garlic powder 1/­­8 tsp. ground paprika 1/­­2 cup /­­ 125ml apple cider vinegar Directions: 1. In a small saucepan, whisk together water, dry mustard, salt, turmeric, garlic, and paprika until smooth. Cook the mixture over medium-low to low heat, stirring often, until it bubbles down to a thick paste, 30 to 45 minutes. 2. Whisk the apple cider vinegar into the mustard mixture and continue to cook until its thickened to the desired consistency – this can take between 5 and 15 minutes depending on how thick you like it.  3. Let the mustard cool to room temperature. Transfer the mustard to an airtight glass jar or container, and refrigerate for up to 3 months.  Honey Mustard Depending on how sweet you like your honey mustard, its just the above yellow mustard recipe with as much honey stirred in as you like! I added two tablespoons and it was perfect for me, but if you want even more, got for it. I recommend avoiding very runny honey, since this will loosen the mustard. Instead, opt for something on the thicker side to maintain the consistency. If youre vegan, brown rice or date syrup would be the best choices, since they are more viscous than maple syrup, for example. I love this on sandwiches with lots of fresh veggies and sprouts!     Print recipe     Honey Mustard Makes 1 1/­­4 cups /­­ 300ml Ingredients: 1 1/­­4 cups /­­ 300ml yellow mustard (recipe above) 2 Tbsp. raw honey Directions: 1. Combine the mustard and the honey. Taste and add more honey if desired. Store in an airtight container in the fridge for up to 3 months.  Grainy Dijon Mustard This style of Dijon is a whole-seed one, which is my favourite because of the great texture and colour variations. Its spicy and complex, and will only get better with time. Keep in mind that this recipe is in two stages, the first one requiring you to soak your mustard seeds the night before you plan on blending.      Print recipe     Grainy Dijon Mustard Makes 1 cup /­­ 250ml  Ingredients: 1/­­4 cup /­­ 40g yellow mustard seeds 1/­­4 cup /­­ 40g black mustard seeds 1/­­2 Tbsp. ground mustard 1/­­3 cup /­­ 75ml white wine vinegar 1/­­3 cup /­­ 75ml apple cider vinegar 2 tsp. maple syrup 1/­­2 tsp. sea salt Directions: 1. Combine all ingredients and refrigerate overnight (for 12-24 hours) to allow the mustard seeds to soften and absorb the flavours. 2. Place mixture in blender and mix on high for a minute or two, until the seeds have broken and the mustard thickens. 3. Transfer contents to a clean jar and enjoy! Dijon will keep for about one month in the refrigerator. Sweet Pickle Relish This was the most anticipated condiment to try and make myself, since its one of my favourites, but also one of the worst offenders for additives. I successfully recreated that gorgeous tang, and succulent texture of commercial relish that I loved so much as a kid. The taste of this one is off the charts! My recipe uses coconut sugar instead of refined sugar and syrups, so the colour is a little darker and browner than the conventional types, but I dont think youll notice – and you certainly wont miss the food colouring!     Print recipe     Sweet Pickle Relish Makes 2 cups /­­ 500ml Ingredients: 2 cups /­­ 340g finely diced cucumber 1/­­2 cup /­­ 85g finely diced yellow onion 1 tsp. salt, divided  1/­­2 cup /­­ 125ml apple cider vinegar  1/­­4 cup /­­ 40g coconut sugar 1/­­4 tsp. garlic powder 1 tsp. yellow mustard seeds 1 tsp. dried dill 1/­­4 tsp. turmeric 1/­­4 red bell pepper, finely diced 1 tsp. arrowroot, dissolved in 2 tsp. water Directions: 1. Toss the cucumber and onion with 3/­­4 teaspoon of salt in a sieve set over a bowl, and let drain for about 3 hours. Next, press the ingredients against side of sieve to release as much liquid as possible, then discard liquid from bowl.  2. Bring the vinegar, coconut sugar, and remaining 1/­­4 teaspoon of salt to a boil in a small saucepan, stirring until sugar has dissolved, then simmer until reduced to about a 1/­­2 cup /­­ 125ml (just eyeball it), about 3 to 4 minutes. Add the garlic, mustard, dill, and turmeric, stir until fragrant, about 1-2 minutes. 3. Add the drained cucumber and onion mixture, plus diced red bell pepper, and simmer, stirring for about 2 minutes. Make the arrowroot slurry, then whisk it into the relish. Simmer, stirring, 2-3 minutes until noticeably thickened. Turn off the heat and transfer relish to a glass jar or storage container and leave uncovered until it cools to room temperature, then put in the fridge. The relish will keep for up to a month in the fridge.  Tomato Ketchup This ketchup was an old blog post that I revisited and revised. I used to make this recipe in the oven, but my new method eliminates the need to crank up the heat when its probably the last thing you want to do. Instead, the whole thing is made on the stove, then blitzed up in the blender. Its deeply spiced and complex, so much more interesting than store-bought ketchup. The first time I made the new version, I used a good portion of it for a soup base, then added more to a dip – both were delicious, so if you have leftovers, put it to use in an unexpected place. Its tasty with everything!      Print recipe     Tomato Ketchup Makes 2 cups /­­ 500ml Ingredients: 1 Tbsp. coconut oil (expeller-pressed, flavour neutral)  3 star whole anise (make sure they are whole to remove easily!) 3 bay leaves 1 tsp. ground coriander pinch of chili flakes  1 large onion, chopped  3/­­4 tsp. sea salt  1/­­4 tsp. freshly ground black pepper 3 cloves garlic, minced 2.2 lbs. /­­ 1 kg tomatoes  2 Tbsp. balsamic vinegar 1 Tbsp. maple syrup  Directions: 1. Melt the coconut oil in a medium stockpot, then add the star anise, bay leaves, coriander, and chili flakes. Cook until fragrant about 2 minutes, then add the onions, salt and pepper, and cook until slightly browned, about 10 mins. Next add the add garlic, cook for 1-2 minutes, then add balsamic vinegar, scraping any stuck bits off the bottom of the pot. Add tomatoes and their juices, then bring to a simmer.  2. Cook on low heat for about 60 mins or until reduced and starting to caramelize on the bottom of the pot.  3. Turn off heat and remove bay and anise, add maple syrup. Let cool slightly and transfer to a blender, blend until smooth. Taste, and adjust seasoning to suit your taste.  4. Let cool to room temperature, then transfer to an airtight glass container and store in the fridge. Keeps for about one month.   Aquafaba Mayonnaise This was the most exciting discovery to make: vegan mayo using aquafaba! Aqua faba translates to bean water and its the cooking liquid from chickpeas. Although any can of chickpeas will have this, I make my own, since there are no additives or chemicals that have leached from the can itself. If you cook your own chickpeas from dried, you have aquafaba. Although I wouldnt normally consume large amounts of aquafaba, in this case its used in such a small amount that I think its fine. Plus, did I mention it makes vegan mayo?! The results are so unbelievably shocking and delightful that Im a convert, even though I eat eggs! I highly suggest using the most neutral-tasting olive oil you can find for this recipe. Since it makes up the majority of the flavour of the mayonnaise, a strong-tasting olive oil will overpower the delicate nature of this condiment. I used the one from Pineapple Collaborative, which works perfectly. I also tried avocado oil, grapeseed, and sunflower, but didnt like the results as much as mild olive oil. Its up to you! You can really use whatever you have on hand, just keep in mind that it will really dictate the taste of the final result.      Print recipe     Aquafaba Mayonnaise Makes about 1 cup /­­ 250ml Ingredients: 3 Tbsp. aquafaba 1/­­4 tsp. Dijon mustard 1/­­4 tsp. fine salt 1 1/­­2 tsp. freshly squeezed lemon juice 1 tsp. apple cider vinegar 3/­­4 cup /­­ 175ml mild olive oil (or other light-tasting oil) Directions: 1. Place the aquafaba in the bottom of a wide-mouth jar. Add the mustard, salt, lemon juice, vinegar, and the olive oil. Allow a minute for the oil to separate into a distinct layer. 2. Insert an immersion blender all the way to the bottom of the jar. (Note: this will not work with an upright blender) Start the blending process on medium speed and do not lift the blender until the mixture has thickened and turned white at the bottom of the jar. Only then, slowly move the blender up, waiting for the oil to incorporate as you go, until you get the texture of mayonnaise. Use immediately; refrigerate leftovers in a tightly sealed jar for up to 1 month. The mayonnaise will thicken slightly once cooled in the fridge. Smoky Secret Sauce This is the creamy, tangy, and perfectly seasoned sauce that most famously adorns the Big Mac burger from McDonalds. Whats best about my version is that it has zero secrets...nothing weird to hide here! I had the most fun with this recipe, since it required a number of the condiments that Id already made as ingredients. I did deviate a tad from the original and added smoked paprika, since I love the added dimension of smoke flavour to anything thats going on grilled food, but Ive also found this to be a stellar salad dressing, especially for chop-style salads that have chunky, less delicate ingredients. I hope you find some fun things to slather it on this summer. Its lip-smakingly tasty!      Print recipe     Smoky Secret Sauce Makes 1 cup /­­ 250ml Ingredients: 3/­­4 cup /­­ 175ml aquafaba mayonnaise (recipe above) 1 tablespoon yellow mustard (recipe above) 2 tablespoons sweet pickle relish (recipe above) 1 tsp. maple syrup 1/­­2 teaspoon white wine vinegar 1/­­2 teaspoon paprika 1/­­4 tsp. smoked paprika (not traditional, but delicious!) 1/­­4 teaspoon garlic powder 1/­­4 teaspoon onion powder Directions: 1. Fold all ingredients together in a small bowl or jar. Enjoy immediately, and store leftovers in an airtight container in the fridge for 2-3 weeks.    As a bonus, Ive included this stellar recipe for carrot hot dogs – since youll need a high-vibe wiener to put your condiments on! Hahaaa! I realize that carrot hot dogs are pretty 2018, but Id never tried them before and it was a very amusing undertaking. I looked at a number of recipes online and my version is a mash-up of the ones that sounded the most delicious. My method is also much easier and faster than other versions Ive seen, since its just a braise on the stove and a quick grill (no marinating, steaming, roasting, etc).  The important thing to keep in mind for this recipe, is that the amount of time you braise the carrots for,Im  will be dictated by the girth of the carrots. Mine were more sausage-sized (approx 1.5 or 3.5-3.75 cm) than a typical hot dog wiener, and a 20-minute simmer was the perfect amount. If your carrots are smaller, Id go down to 15 minutes. Insert a sharp knife to check on the doneness after 10 minutes or so, and take them out when they are tender, but way before they get mushy. Remember that youre also going to be grilling them for 10 minutes so they will cook even more, and you dont want them too soft. The final result should be tender all the way through, but shouldnt fall apart in your mouth.     Print recipe     Carrot Hot Dogs Serves 8 Ingredients: 8 large hot dog-sized carrots 8 hot dog buns 1/­­4 cup /­­ 60ml tamari 1/­­4 cup /­­ 60ml apple cider vinegar  1 cup /­­ 250ml vegetable broth or 1 tsp. vegetable bullion powder + 1 cup water 2 Tbsp. pure maple syrup 2 Tbsp. coconut oil (preferably expeller-pressed, flavour neutral) 1 Tbsp. liquid smoke 2 tsp. yellow mustard 1 tsp. garlic powder 1 tsp. paprika 1/­­2 tsp. onion powder 1/­­2 tsp. ground black pepperWash and peel carrots. Round the edges of the carrot to look more like wieners, if desired.  Direcitons: 1. Whisk all marinade ingredients together in a large stockpot with a lid. Add the peeled carrots and bring to a boil, reduce to a gentle simmer, and cook with the lid on for about 20 minutes (less if your carrots are on the thin side, see headnote). Remove from heat and turn on the grill.  2. Grill the carrots over medium-high, turning every couple of minutes, basting them with the remaining braising liquid if desired. Cook until slightly charred and fragrant, 10 minutes total. Grill or toast the buns. Place a carrot on each bun and enjoy with all of the condiments! I wish you all an incredible summer ahead! I recognize that this season is going to look very different from years past, but as long as were all healthy and the sun is shining, weve got it pretty good. Stay safe out there, and keep fuelling your body with the whole foods it needs to thrive and feel alive!  All love and happy condiment-making, Sarah B The post High-Vibe Condiment Classics appeared first on My New Roots.

Vegetarian Sweet Potato Bibimbap

May 18 2020 Oh My Veggies 

Photos by Rikki Snyder Bibimbap! Have you heard of it? You will love it! What exactly is bibimbap? Its a traditional Korean dish which translates to mixed rice (bibi = mixed, bap = rice). A variety of sautéed, raw, and pickled vegetables are served on top of white rice with a raw or over-easy egg and sliced meat. I took the Make it Meatless vegetarian approach to this bibimbap recipe by substituting roasted sweet potato slices for the meat. Sweet potatoes for meat? Does that sound like a strange substitution? I assure you, it works! The sweet potatoes are filling, flavorful, and add life to the meal. One of my favorite parts about this dish is how much variety goes into the bowl. You can pick and choose your favorite vegetables, and create a combination of raw and cooked vegetables with a tasty sauce. I went with sautéed shiitake mushrooms and sweet potatoes, which I served with raw shredded carrot, eggs, pickled cucumbers (I used store-bought, but I’ve linked to a recipe in the ingredient list if you can’t find them!), kimchi, and a gingery chili garlic sauce drizzled over everything. These bowls are so flavorful and satisfying that it took […]

Plant-Based Swaps to Recreate Classic Comfort Food Dishes

May 18 2020 Meatless Monday 

Plant-Based Swaps to Recreate Classic Comfort Food DishesAnimal products -- whether beef, pork, chicken, dairy or seafood -- are often thought to be necessary for a balanced diet, and, as a result, these ingredients have typically played a prominent role in home cooking.  But meat is not required for good health or good food, and the characteristics that make our favorite meals special -- the texture, the flavor, the spice -- can all be easily replicated with plant-based ingredients. Swapping out meat for plant-based protein enables you to find the essence of a dish and really consider why that BLT is so refreshing and tasty or how that peanut satay finds the right balance of spicy, nutty, and sweet. Because its usually not the animal protein that makes a dish unique or exquisite, but rather the harmony of ingredients and specific techniques that make for the best eating. Below is a list of classic comfort meals that have had their meaty ingredients swapped out for plant-based alternatives. Try a few this Monday, and gain a new appreciation for your favorite foods. Cauliflower Buffalo Wings Capture the spicy kick of Buffalo wings without the bones (and the chicken). This super simple recipe for cauliflower Buffalo wings is a definite crowd pleaser. No need to wait for gameday, whip up a batch this Monday.   Chickpea Meatloaf Meatloaf is the iconic comfort food, a centerpiece of many family meals. But you can easily recreate the tang and texture of meatloaf sans the meat. This recipe for vegan meatloaf from Nora Cooks uses a base of chickpeas to mimic the density and richness of traditional meatloaf. Photo & Recipe: Nora Cooks Grilled Portobello Mushroom Burgers with Garlic Mayo You wont be missing ground beef after tasting this grilled portobello burger . The mushrooms are marinated in a homemade barbecue spice mix and grilled until tender. When served, they are loaded up with sweet grilled red onions and savory garlic and chive mayonnaise. Lentil Bolognese Everyone loves one-pot cooking. Swap out ground beef for lentils in this hearty recipe for lentil Bolognese from Tasty. Serve over pasta or zucchini noodles. Photo & Recipe: Tasty     Mushroom Stroganoff Impress an Eastern European mother-in-law or stubborn eater with this cozy and comforting (and completely plant-based) version of beef stroganoff. Mimic the flavor, texture, and creaminess of beef stroganoff by using succulent baby portobello mushrooms, soy sauce, and your favorite brand of plant-based sour cream. Try this mouth-watering recipe for mushroom stroganoff from Vegan Huggs . Photo & Recipe: Vegan Huggs Quinoa Chili Fries Sometimes youve just got to cave to what you crave, but this recipe for quinoa chili fries doesnt have to be a guilty pleasure. By baking your own French fries and making your own chunky vegetarian quinoa chili, youll still feel light as air even after eating second helping.   Seitan Peanut Satay The perfect balance between nutty, spicy, and sweet: enter the seitan satay with spicy peanut sauce. Swap out traditional chicken breast for oven-roasted seitan; you wont be able to tell the difference. Follow this yummy recipe from seitan peanut satay from Sunnyside Hanne . Photo & Recipe: Sunnyside Hanne   Tempeh BLT Crisp, clean, and classic, who doesnt love a BLT? Marinating the tempeh overnight in a mixture of apple cider vinegar, soy sauce, liquid smoke, maple syrup, and spices gives it the flavor of bacon, while baking it in a hot oven recreates its crisp-yet-chewy texture. Check out this recipe for a tempeh BLT from The Curious Chickpea and get ready for next weekends brunch. Photo & Recipe: The Curious Chickpea Vegetable Paella Paella is known for its copious amounts of seafood, chicken, and chunks of chorizo, but you can replicate the delicate flavors of Spanish paella with roasted red peppers, artichokes, kalamata olives, and a variety of spices. Try this tasty vegetable paella from Cookie and Kate . Photo & Recipe: Cookie and Kate   Veggie Meatballs You wont miss regular meatballs after youve tried these better-for-you veggie meatballs . Featuring hearty lentils, mushrooms and walnuts, this recipe is sure to hit the spot next time a meatball craving hits. Serve with your favorite pesto or marinara sauce with some sautéed broccoli rabe, pasta, or polenta with spiraled greens.     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 Plant-Based Swaps to Recreate Classic Comfort Food Dishes appeared first on Meatless Monday.

red sauce pasta recipe | how to make classic tomato sauce pasta recipe

August 27 2020 hebbar's kitchen 

red sauce pasta recipe | how to make classic tomato sauce pasta recipered sauce pasta recipe | how to make classic tomato sauce pasta recipe with step by step photo and video recipe. indian cuisine is known for its versatility and also for its adapting nature from other cuisines. especially it has adapted myriad recipes from western and eurpoean cuisine. one such easy and simple adapted recipe is the traditional pasta recipe or popularly known as red sauce pasta recipe. The post red sauce pasta recipe | how to make classic tomato sauce pasta recipe appeared first on Hebbar's Kitchen.

modak recipe | easy ukadiche modak recipe | modak banane ki vidhi

August 17 2020 hebbar's kitchen 

modak recipe | easy ukadiche modak recipe | modak banane ki vidhimodak recipe | easy ukadiche modak recipe | modak banane ki vidhi with step by step photo and video recipe. indian traditional sweets and indian festivals are like synonyms to each other. each festival and occasions has its way of celebrating it with some traditional indian dessert attached to it. one such traditional dessert recipe is easy ukadiche modak recipe made specifically during ganesh chaturthi festival. The post modak recipe | easy ukadiche modak recipe | modak banane ki vidhi appeared first on Hebbar's Kitchen.

Gazpacho with Spicy Red Lentils

July 22 2020 Golubka Kitchen 

Gazpacho with Spicy Red Lentils A thing I learned this year that I can’t believe I didn’t know before is that traditional Andalusian gazpacho recipes include bread, which gets blended (originally pounded in a mortar and pestle) into the soup. Making gazpacho this way was definitely a revelation, since it comes out so silky, rich, and astoundingly flavorful considering the modest amount of ingredients involved. There’s a seemingly never-ending heat wave happening where we are, and cold soups are all I want. To make the gazpacho into a little more of a meal, I often serve it with a few spoonfuls of red lentils, which I generally prepare on the spicy and salty side. They sort of take the place of croutons in my mind, though more nourishing and flavorful. A bowl like that, garnished with basil and maybe some yogurt is so perfectly satisfying on a summer night. I hope you’ll enjoy it as well! P.S. For a variation on this theme, check out our Red Lentil Gazpacho from a few years ago. Gazpacho with Spicy Red Lentils   Print Serves: 4 as a side Ingredients for the gazpacho about 6 small-medium tomatoes (1½-2 lbs) - cored and quartered 1 red bell pepper - seeded and roughly chopped 3-4 slices day old bread - crust removed (about 4-5 oz without crust) 1 clove garlic - roughly chopped ⅓ cup olive oil 1 tablespoon + ½ teaspoon red wine vinegar small handful of basil, plus more for serving sea salt freshly ground black pepper for the spicy red lentils olive oil 1 small yellow onion - diced sea salt 1 clove garlic - minced ¼-1/­­2 teaspoon red pepper flakes (or to taste) ¼ teaspoon smoked paprika ½ cup red lentils Instructions to make the gazpacho Combine the tomatoes, bell pepper, bread, garlic, olive oil, vinegar, basil, salt and pepper to taste in an upright blender. Blend until very smooth. If all your ingredients dont fit in the blender, quickly pulse up just the vegetables, which will make room for the rest of the ingredients. Taste for salt and pepper and adjust if needed. Optionally, strain the gazpacho through a fine mesh strainer for an extra silky texture. Transfer the soup to a container, cover and put in the refrigerator to cool very well for at least 2 hours or overnight. Serve cold as is or garnished with yogurt, basil, and/­­or the spicy red lentils. to make the spicy red lentils Heat a medium pot over medium heat and add enough olive oil to lightly coat the bottom. Add the onion and a pinch of salt and saute for 7 minutes, until translucent. Add the garlic, red pepper flakes, and smoked paprika and saute for another minute, until fragrant. Add the lentils, 1½ cups of water, and more salt to taste. Bring to a simmer. Simmer, covered, for 15-20 minutes, stirring periodically, until the lentils are cooked through but still al dente in parts. Let cool a bit and either serve the lentils on the gazpacho warm, at room temperature, or cold out of the refrigerator - all three ways taste great. Notes You can use the crust left over from the bread to make croutons. 3.5.3226 The post Gazpacho with Spicy Red Lentils appeared first on Golubka Kitchen.

banana flower recipes | banana blossom recipes | how to clean banana flower

July 16 2020 hebbar's kitchen 

banana flower recipes | banana blossom recipes | how to clean banana flowerbanana flower recipes | banana blossom recipes | how to clean banana flower with step by step photo and video recipe. indian cuisine is known for its use of almost all tropical fruits grown and available natively. as a matter of fact, we even end up making some of the yummy recipes, which are otherwise termed as waste or not edible. one such traditional healthy recipe using banana blossom is banana flower chutney, banana flower chips and banana flower sukka or poriyal. The post banana flower recipes | banana blossom recipes | how to clean banana flower appeared first on Hebbar's Kitchen.

lal mirch ka achar | stuffed red chilli pickle | lal mirch ka bharwa achar

July 9 2020 hebbar's kitchen 

lal mirch ka achar | stuffed red chilli pickle | lal mirch ka bharwa acharlal mirch ka achar | stuffed red chilli pickle | lal mirch ka bharwa achar with step by step photo and video recipe. stuffed pickle recipes are very common across india and are mainly used as a taste enhancer. it can be made with myriad types of vegetables, but the most common ones are chillies. one such stuffed chilli based pickle is traditional rajasthani lal mirch ka achar recipe. The post lal mirch ka achar | stuffed red chilli pickle | lal mirch ka bharwa achar appeared first on Hebbar's Kitchen.

Rye Sourdough Starter from Scratch

June 12 2020 seitan is my motor 

Rye Sourdough Starter from ScratchThis is my proven method to make a rye sourdough starter. Perfect for traditional German rye breads and rye-wheat breads. The post Rye Sourdough Starter from Scratch appeared first on seitan is my motor.

bagara rice recipe | bagara khana recipe | hyderabadi bagara chawal

June 2 2020 hebbar's kitchen 

bagara rice recipe | bagara khana recipe | hyderabadi bagara chawalbagara rice recipe | bagara khana recipe | hyderabadi bagara chawal with step by step photo and video recipe. hyderabadi cuisine is known for its spice and flavor used in its curry or rice based recipes. the traditional hyderabadi cuisine is one such example which is packed with spices and also disappoint you with its flavor. however, there are other simple rice recipes too like bagara rice recipe made with just dry spices and herbs. The post bagara rice recipe | bagara khana recipe | hyderabadi bagara chawal appeared first on Hebbar's Kitchen.

chocolate kulfi recipe | chocolate wali kulfi | kulfi chocolate

May 25 2020 hebbar's kitchen 

chocolate kulfi recipe | chocolate wali kulfi | kulfi chocolatechocolate kulfi recipe | chocolate wali kulfi | kulfi chocolate with step by step photo and video recipe. kulfi or malai kulfi recipes are very famous across india and are known for its creamy and lip smacking taste. traditionally it was made in kullad or earthly pot and was made with only one flavour of malai or cream flavour. but there has been a lot of flavour lately and has adapted cocoa powder and hence chocolate kulfi recipe. The post chocolate kulfi recipe | chocolate wali kulfi | kulfi chocolate appeared first on Hebbar's Kitchen.

chur chur naan recipe | churchur naan on tawa | amritsari chur chur naan

May 21 2020 hebbar's kitchen 

chur chur naan recipe | churchur naan on tawa | amritsari chur chur naanchur chur naan recipe | churchur naan on tawa | amritsari chur chur naan with step by step photo and video recipe. traditional naan recipes are made just with plain flour and additional flavour of garlic as a topping. but recently there has been a lot of experiment and variation to this traditional north indian flat bread with and without stuffing. one such simple and flavoured stuffed naan recipe chur chur naan recipe from the punjab cuisine. The post chur chur naan recipe | churchur naan on tawa | amritsari chur chur naan appeared first on Hebbar's Kitchen.

Sweet Potato Bibimbap

May 18 2020 Oh My Veggies 

Photos by Rikki Snyder Bibimbap! Have you heard of it? You will love it! What exactly is bibimbap? Its a traditional Korean dish which translates to mixed rice (bibi = mixed, bap = rice). A variety of sautéed, raw, and pickled vegetables are served on top of white rice with a raw or over-easy egg and sliced meat. I took the Make it Meatless approach to this bibimbap by substituting roasted sweet potato slices for the meat. Sweet potatoes for meat? Does that sound like a strange substitution? I assure you, it simply works! The sweet potatoes are filling, flavorful, and add life to the meal. One of my favorite parts about this dish is how much variety goes into the bowl. You can pick and choose your favorite vegetables, and create a combination of raw and cooked vegetables with a tasty sauce. I went with sautéed shiitake mushrooms and sweet potatoes, which I served with raw shredded carrot, eggs, pickled cucumbers (I used store-bought, but I’ve linked to a recipe in the ingredient list if you can’t find them!), kimchi, and a gingery chili garlic sauce drizzled over everything. These bowls are so flavorful and satisfying that it took only […]

Mexican Chocolate Chia Seed Pudding

May 11 2020 Oh My Veggies 

When you puree chia seed pudding, it becomes smooth and creamy just like traditional pudding. In this recipe for Mexican Chocolate Chia Seed Pudding, I also added cinnamon and cayenne--because why not? It works for my breakfast shake, and it works really well in this pudding too. Bonus: you can totally have this chia seed pudding for breakfast. Breakfast pudding! We’ll live like kings!


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