veg - vegetarian recipes

Try it! You will enjoy it!

Chenna poda recipe | chhena poda | how to make oriya chhena poda

LOVE Soup with Pistachio Dukkah

Dali toyi recipe | dal tove recipe | dal recipe – konkani style

Leek Pie










veg vegetarian recipes

Lentil Stew

February 16 2019 VegKitchen 

Lentil Stew This cheap, easy recipe is a tasty way to incorporate lentils--an often neglected, but valuable food--into your diet. Did you know that a plate of lentils contains the same protein intake as a portion of meat? You can help our society consume less meat by eating lentils; they’re perfect for a healthy, balanced diet! Continuing reading Lentil Stew on VegKitchen

Dirty Rice, Vegan Style

February 15 2019 VegKitchen 

Dirty Rice, Vegan Style Traditionally, what makes Creole “dirty rice” dirty is the addition of fowl gizzards. Um, no thanks. Chopped eggplant, a Louisiana crop, takes its place in this super-satisfying veggie version. Continuing reading Dirty Rice, Vegan Style on VegKitchen

Vegan Orange Tofu Recipe

February 14 2019 Vegan Richa 

Vegan Orange Tofu RecipeEasy Orange Tofu Recipe. Quick 30 Min Weeknight Meal. Baked Crisp Tofu with a Delicious Orange Sauce. Serve over rice/­­grains and with blanched broccoli or veggies. Vegan Glutenfree Nutfree Recipe Jump to Recipe  Weeknight meals dont have to be boring esp for valentine’s day. This Refreshing, zingy, easy 30 Minute meal is perfect to cheer up the evening. This Orange tofu comes together really quickly. Tofu is tossed in starch and baked to preferred crispyness. Meanwhile, the orange sauce ingredients all put in a saucepan to simmer. Combine the 2 and done! the Orange sauce is flavorful with ginger, garlic, orange juice and has no refined sugar. Adjust the flavors of the sauce with extra zest for more zing, extra heat or sweet, extra veg and what not. Serve with blanched broccoli or veggies, and a garnish of scallions and pepper.  For a well baked non chewy tofu, use a stoneware or thick ceramic baking dish. Keep the tofu and sauce separate until ready to serve. Toss with sauce for just a few seconds and serve immediately. Lets make this easy Orange Tofu.Continue reading: Vegan Orange Tofu RecipeThe post Vegan Orange Tofu Recipe appeared first on Vegan Richa.

LOVE Soup with Pistachio Dukkah

February 14 2019 Green Kitchen Stories 

LOVE Soup with Pistachio Dukkah Hey there! We haven’t posted for a while because we wanted to get our new site ready (soon there!!!). But we got tired of waiting and felt like making a little food contribution on V-day so we cooked a red soup with cute and tasty toppings on. Unfortunately our kids rated this soup as “One of the worst soups they have ever eaten!” so that was kind of a bummer. But don’t listen to them. Your Valentine’s date hopefully has better taste than our kids. Because this is a good and simple little number with creamy cauliflower and potatoes, earthy beetroots and tasty spices. We serve it with sauerkraut and a generous drizzle of pistachio dukkah on top. So, happy Valentine’s Day. Cook this soup for someone you like. Make sure to top it with lots of dukkah. And don’t let your kids try it. We also made giant dino kale chips by brushing whole dino kale leaves with oil and salt and roasting them on 150°C /­­ 300°F for 20 min or until crisp. Peace, Love and Beetroots! /­­Lul Beet & Cauliflower Soup Serves 4-6 This is a vegan soup but you could add a little cream or plant based cream if you want to make it extra round and creamy (maybe our kids would have liked it more then ;) 2 tbsp olive oil 1 onion 1 garlic clove 1 tsp fennel seeds 1 tbsp cumin seeds 1 head (500 g /­­1 lb) cauliflower, cut into florets and stem chopped 4 (300 g /­­ 10 oz) beetroots, peeled and chopped 2 potatoes vegetable stock or water, to cover 1 tsp sea salt lemon juice, to taste Heat oil in a saucepan and stir-fry onion, garlic, fennel seeds and cumin seeds until fragrant and golden. Add cauliflower florets and the chopped stem, beetroots, water and salt and cover with a lid and bring to the boil. Lower the heat and let simmer for 20 minutes or until the vegetables are soft. Use a stick blender to blend the soup smooth. Taste and adjust the flavours, adding in a little lemon for acidity and a splash of cream if you prefer. Serve in bowls topped with a drizzle of olive oil, fermented sauerkraut and Pistachio Dukkah Spice Blend. Pistacchio & Hazelnut Dukkah Spice Blend 4 tbsp pistachio nuts 4 tbsp hazelnuts 2 tbsp coriander seeds 2 tbsp cumin seeds 2 tbsp fennel seeds 4 tbsp sesame seeds 2 tsp nigella seeds 1 tsp sea salt Place pistachio nuts and hazelnuts on a dry frying pan and gently roast on low to medium heat for 3 minutes. Transfer to a pestle and mortar or a food processor. Now add coriander, cumin, fennel and sesame seeds to the pan and gently roast for 2 minutes, stirring occasionally. Then transfer to the nuts and add nigella seeds and sea salt as well.  Bash it up in a pestle and mortar or pulse a few times in the food processor, we´re looking for a nice crunchy texture, not a powder. Store in an airtight glass.

mirchi bada recipe | mirchi vada | how to make rajasthani mirchi bada

February 13 2019 hebbar's kitchen 

mirchi bada recipe | mirchi vada | how to make rajasthani mirchi badamirchi bada recipe | mirchi vada | how to make rajasthani mirchi bada with step by step photo and video recipe. deep fried fritters are an integral part of indian cuisine and can be made with almost all vegetables. green chillies or jalapeno fritters are common across india and has many regional flavours and variations. one such hugely popular variation is michi bada from the rajasthani cuisine or rajasthani street food. The post mirchi bada recipe | mirchi vada | how to make rajasthani mirchi bada appeared first on Hebbar's Kitchen.

Vegan Cinnamon Streusel Pancakes

February 11 2019 Vegan Richa 

Vegan Cinnamon Streusel PancakesThese Vegan Cinnamon Streusel Pancakes are a perfect treat for Valentines or a special day. A delicious fluffy vanilla pancake topped with a cinnamon streusel for coffee cake pancake. Use cookie cutters to make a pancake tower. No Bake Cinnamon Streusel Cake! Vegan Soyfree Nutfree Recipe. Glutenfree Option  Jump to Recipe   We all love a decadent breakfast once in a while and these Cinnamon Streusel Pancakes are just perfect for that! These tall soft pancakes are a cinnamon streusel cake/­­coffee cake in pancake form! If you make them using cookie cutters, then they are almost a Cinnamon streusel cake, no baking needed and ready within 25 mins!  The batter is a simple vanilla cake batter that is cooked in a skillet. Sprinkle some streusel on one side, flip, cook and serve. I use Cookie cutters to make cake tower like my popular No Bake Chocolate Cake for 2- Chocolate Pancake tower (so decadent and ready in 20 mins!). You can make regular pancakes with the batter as well. Drizzle with maple, icing or top with some cream cheese frosting or whipped coconut cream and fruits!Continue reading: Vegan Cinnamon Streusel PancakesThe post Vegan Cinnamon Streusel Pancakes appeared first on Vegan Richa.

Pasta with Vegan Alfredo Sauce

February 11 2019 VegKitchen 

Pasta with Vegan Alfredo Sauce If youve been looking for a healthier pasta Alfredo recipe (that’s also vegan!), here it is. This one, which you can make with either silken tofu or cannellini beans, is mild and creamy, but harbors a fraction of the fat and calories of the traditional cream-based sauce. Continuing reading Pasta with Vegan Alfredo Sauce on VegKitchen

Show Your Heart Some Love for Valentine’s Day

February 11 2019 Meatless Monday 

Show Your Heart Some Love for Valentine’s DayThis week is Valentines Day, a good time to express your love for your heart and all it does for you. Celebrate by cooking up a heart-friendly meal for Meatless Monday. By choosing not to eat or serve meat just one day a week, you are giving a valentine to your loved ones every Monday, or 52 times a year. This simple gesture of adding more plant-based foods to your diet can have profound health benefits for your heart. Research has found meals rich in fruits, vegetables, and legumes contain natural antioxidants that actually benefit cardio-health. Add some wow factor to Valentines Day, and every Monday, with plant-based dishes for the people you love. To everyone around the world, Happy Valentines Day! My Heart Beets Salad by Apron Strings Winter Harvest Citrus Pasta by Healthy. Happy. Life. Quinoa Kale Risotto with Pistachios by Sharon Palmer, the Plant-Powered Dietitian   Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook, Twitter, Pinterest, or Instagram! The post Show Your Heart Some Love for Valentine’s Day appeared first on Meatless Monday.

Mushroom Scallops in a Warm Pesto Pool

February 9 2019 My New Roots 

Mushroom Scallops in a Warm Pesto Pool   When we committed to going to the ocean, I immediately felt the thrilling sensation that washes over me when I stand at the intersection of land meeting water. I smelled brine and dampness. I saw certain patterns and colours; light sand against dark water, wet stones, seaweed, driftwood, and feathers. This was the second recipe I created for the dreamy on-location photoshoot with Christiann Koepke back in October (you can see the first one here). The inspiration for this dish came first in fact, fast and furiously. Just thinking about the seaside brought this recipe to me in a wave of total inspiration. I wanted the ingredients to reflect the elements in this environment, and for the final result to be a visual meeting of land and sea. Now Im not super into “fake meat”, but there is something undeniably satisfying about tricking someone into thinking a vegetable is flesh. Tee hee. Plus, Rene Redzepi does it all the time, so maybe it puts me in the cool cooking club too? Yes? Anyway, I knew something on the plate had to look like seafood, and I had my sights set on scallops. In my first cookbook, I made “scallops” out of leeks, and wanted to try something different, so going through the rolodex of tube-shaped white veggies in my mind, I fell upon king oyster mushroom stems. Naturally. Browned in ghee and well-seasoned, I knew that these morsels would look exactly like mollusks, and taste deceptively meaty. A pool of herbaceous, vibrant green pesto, would be the land, and the perfect resting place for my mushroom medallions. I combined flat-leaf parsley and spinach to create a bright yet balanced sauce that complimented - rather than overwhelmed - the rest of the dish. But with all this creaminess, I knew that I also needed to include something for textural contrast, so toasted hazelnuts became the beach stones, along with fried capers, which added a bite of seaside brine. This dish is surprisingly easy to make, and it is the prefect main to serve for family and friends that you want to spoil a little. It looks impressive, but its a cinch to get on the table without gluing you to the stove. The pesto can be made a week in advance (although the fresher, the better), so that the only thing you need to do before serving is cook the mushroom and capers, and warm the pesto a little. I love cooking the capers and mushrooms in ghee (recipe here) because its just so darn delicious, but the pesto is vegan and if you want the entire meal to be so, simply swap out the ghee for expeller-pressed coconut oil, which is refined for high heat cooking and has no tropical aroma. Beta-glucan Goodness Edible mushrooms are both medical and nutritional dynamos. Collectively, they not only provide us with plant-based protein, vitamin D, and a whole host of minerals, but most excitingly a group of polysaccharides called beta-glucans. These complex, hemicellulose sugar molecules enhance the functioning of the immune system by activating immune cell response and stimulating the production of white blood cells. These compounds also effectively mobilize immune stem cells in your bone marrow, and exhibit anti-tumor properties, so theyre often used supplementally in cancer treatment protocols. Beta-glucans help to lower cholesterol, as this type of fiber forms a viscous gel during digestion, which grabs a hold of excess dietary cholesterol, prevents absorption by moving it through your digestive tract, and eliminates it. Through your poop! This same gel also slows down your digestion, which in turn stabilizes blood sugar, and minimizes the release of insulin. King oyster mushrooms are of course a good source of beta-glucans, but you can get them in other places too: barley, oats, sorghum, mushrooms like shiitake, reishi and maitake, as well as seaweed, algae, and dates.   I wouldn’t put king oyster mushrooms in the “specialty” category of fungi, but I also know that theyre not available at every grocery store, so if you cant find them, substitute with any other kind of mushroom you like and forgo the whole scallop charade. The dish will still turn out delicious, I promise. If you want to change up the herb in the pesto, try basil instead of flat-leaf parsley. Cilantro could also be delicious, but potentially overwhelming, so use more spinach in that case. And instead of hazelnuts in the pesto and garnish, try almonds, pecans or walnuts. Yummm. I like to serve this with a big hunk of crusty bread on the side to mop up any leftover pesto in the bowl. It also helps to have some good olive oil and flaky salt around for this situation, just sayin. If youd prefer the grain route, steamed brown rice, quinoa, or millet could be a decent accompaniment too. And if you want to go completely grain-free, roasted sweet potato, winter squash, or pumpkin would be totally lovely.     Print recipe     King Oyster Mushroom Scallops in a Warm Pesto Pool Serves 4 Ingredients: 1 lb. /­­ 500g king oyster mushrooms (choose ones with fat stems) a generous amount of ghee (or expeller-pressed coconut oil) fine + flaky salt 1 jar brined capers (about 1/­­3 cup /­­ 55g) a handful of toasted hazelnuts, roughly chopped, for garnish 1 batch Parsley-Spinach Pesto (recipe follows) cold-pressed olive oil, for garnish a few leaves of parsley, for garnish Directions: 1. Remove any dirt or debris from the mushrooms with your hands, or small soft brush. (do not use water!). Slice the stems into enough rounds so that each person has 5 or 6. Keep the caps for another dish. 2. Drain the capers and pat them dry with a clean tea towel or paper towel. Heat about a tablespoon of ghee (or coconut oil) in a large skillet over medium-high heat. Add the capers and fry until split and crisp - about 2-3 minutes. Remove from pan and set aside. 3. Add more ghee (or coconut oil) to the same skillet over medium-high heat. When hot, add the sliced mushroom stems, a sprinkle of flaky salt, and cook on one side until golden, about 5-7 minutes. Then flip and cook on the other side until golden. Work in batches or use separate skillets - if you crowd the mushrooms they will steam each other and get soggy. That is not what were after! 4. While youre cooking the mushrooms, place the pesto in a small saucepan, add a touch of water to thin, if desired, and warm over low-medium heat. Do not boil! 5. To serve, place about 1/­­4 cup /­­ 60ml of the warm pesto in the bottom of a dish, spreading it out to make an indent in the center. Place 5 or 6 mushroom stems in the pesto, then top with the fried capers and toasted hazelnuts. Drizzle with olive oil and a few grinds of black pepper. Garnish with parsley and serve immediately. Parsley-Spinach Pesto Makes about 2 1/­­4 cups Ingredients: 1 cup /­­ 150g hazelnuts 1 fat clove garlic 2 cups /­­ 35g flat-leaf parsley, lightly packed (tender stems only) 2 cups /­­ 65g baby spinach, lightly packed zest of 1 organic lemon 1/­­3 cup/­­ 80ml freshly squeezed lemon juice (about 2 lemons) 1/­­4 cup /­­ 60ml cold-pressed olive oil 1/­­2 cup /­­ 35g nutritional yeast 1/­­2 tsp. fine sea salt 1/­­2 cup /­­ 125ml water, more if needed Directions: 1. Preheat oven to 350 degrees. Place hazelnuts on baking sheet. Toast in oven for 12-15 minutes or until fragrant and lightly toasted. Remove and set aside. Once cool, remove skins by rubbing the hazelnuts together in your hands. Set aside. 2. Remove any tough stems from the parsley. Roughly chop the leaves and tender stems (this prevents the parsley from bruising in the food processor). 3. Place garlic in the food processor and pulse to mince. Add the hazelnuts, parsley, spinach, lemon zest and juice, olive oil, nutritional yeast, and salt. Pulse for 30 seconds, then add the water and pulse again until its thick, but spreadable. Remove lid and scrape. Repeat until reaches desired consistency (I like mine a little chunky, but its up to you!). Store leftovers in an airtight glass container in the fridge for up to one week. We’re home from Bali now, settling back into life in the cold Canadian winter. It feels good to be here, especially after a satisfying few weeks in the sunshine, hosting two glorious retreats. Now it’s time to ground and focus on the year ahead. I’m very excited for 2019 – so many exciting things to share with you, just on the horizon. I hope you’re all well out there, and enjoying a vibrant start to the new year. Sending love and gratitude out to you all, always. xo, Sarah B The post Mushroom “Scallops” in a Warm Pesto Pool appeared first on My New Roots.

Instant Pot Ziti with Tomato Sauce 20 Mins!

February 8 2019 Vegan Richa 

Instant Pot Ziti with Tomato Sauce 20 Mins!Instant Pot Ziti with Tomato Sauce. Date Night Quick Pasta Meal with Ziti, sprinkled with vegan parm and fresh herbs. 1 Pot! Vegan Soyfree Recipe. Easily Glutenfree, Nutfree.  Jump to Recipe Sometimes you just need a simple pasta meal! And in a jiffy. This Ziti with herbed tomato pasta sauce fits just there. Put everything in an Instant Pot, pressure cook and done. 20 minutes to a fabulous meal. Add some vegan parm, cashew milk or vegan mozzarella for creamier or cheesier flavor. Add some veggies in with the sauce, fresh herbs for garnish and serve with some crusty garlic bread.  This Vegan Ziti comes together really quickly. It has some amazing flavor from the gently toasted garlic, tomato sauce that gets cooked to a wonderful flavor under pressure and the pasta that cooks right with it. Sprinkle with some toasted breadcrumbs and vegan parm for a Baked Ziti kind of effect. Use other pasta shapes of choice. Continue reading: Instant Pot Ziti with Tomato Sauce 20 Mins!The post Instant Pot Ziti with Tomato Sauce 20 Mins! appeared first on Vegan Richa.

tawa pizza recipe | veg pizza on tawa without yeast | pizza without oven

February 8 2019 hebbar's kitchen 

tawa pizza recipe | veg pizza on tawa without yeast | pizza without oventawa pizza recipe | veg pizza on tawa without yeast | pizza without oven in a step by step photo and video recipe. pizza recipe is a common and popular snack or meal recipe across the globe. in india it does have a huge audience base and usually craves for this dish as a snack or perhaps as a light meal. in addition, most of the indian kitchens may lack the traditional oven and this recipe fills a gap as the pizza is made with a pan on a cooktop. The post tawa pizza recipe | veg pizza on tawa without yeast | pizza without oven appeared first on Hebbar's Kitchen.

kofta biryani recipe | veg kofta biriyani | kofte ki biryani

February 7 2019 hebbar's kitchen 

kofta biryani recipe | veg kofta biriyani | kofte ki biryanikofta biryani recipe | veg kofta biriyani | kofte ki biryani with step by step photo and video recipe. biryani recipes have become one of the popular rice recipes across india and even globally. this has led to many flavours and variation to the authentic and traditional one with a fusion of other recipes. one such hugely popular biriyani alternative is kofta biriyani recipe where veggie balls are infused within biryani rice. The post kofta biryani recipe | veg kofta biriyani | kofte ki biryani appeared first on Hebbar's Kitchen.

Glazed Tempeh Steaks with Rosemary Mushroom Gravy

February 6 2019 Golubka Kitchen 

Glazed Tempeh Steaks with Rosemary Mushroom Gravy Hi friends! Checking in really quickly with a favorite dinner as of late. I think tempeh is one of those things that people either love or hate, but there’s a few ways of cooking it that I’m pretty sure would make anyone like it. ‘Glazing’ it is one of those. It’s a decadent method that leaves you with irresistibly golden tempeh ‘steaks’ with crispy edges. Today we’ve got a cozy rosemary, mushroom and white bean gravy to top it with. I thought I’d also share something that’s been helping me stay on track with eating the foods that make me feel good after an indulgent December and January. I noticed myself falling into some not-so-great eating patterns ever since the holidays. Things like treats after dinner almost every night, or buying salty processed snacks more often than I like (have you tried Hippeas?!). None of them are a big deal, but it’s things that don’t contribute to me feeling 100%. So I’ve been aiming to gently steer my focus towards the food that gives me the most energy: whole plant foods. I like the idea of Dr. Michael Greger’s daily dozen checklist, which is his proposed list of the most nourishing plant foods to try to fit into your daily routine. It goes as follows: beans, berries, other fruit, cruciferous vegetables, greens, other vegetables, flax seeds, nuts and seeds, herbs and spices, whole grains, beverages (water), along with the suggested number of servings. So, I’ve been aiming to check off most of the items with my meals every day. At first it becomes a fun game, and then turns more and more into a habit. Of course, it’s not realistic to expect yourself to eat that way every single day, and some days I don’t even eat half of the things listed, but it’s also easier than you might think to get these things in. These tempeh steaks, for example, check off 4 of the items! I make sure to use this tool as a gentle reminder, definitely not as a way to control my eating or stress myself out in any way. There’s a daily dozen app that lets you check off the items, which I used at first, but now I just think about the checklist when buying groceries for the day/­­week, and it helps so much with building out nourishing meals. Just wanted to share this, in case anyone else finds it helpful. Have a great rest of your week! Glazed Tempeh Steaks with Rosemary Mushroom Gravy   Print Serves: 4 medium portions or 2 large Ingredients for the tempeh steaks 8 oz tempeh (we used 3-grain tempeh) 1 teaspoon sesame oil 1½ tablespoons tamari or coconut aminos 1 tablespoon brown rice vinegar or mirin 1 teaspoon maple syrup 1 tablespoon avocado oil or olive oil for oiling the pan for the rosemary mushroom gravy avocado or olive oil 1 yellow onion - diced sea salt 1 lb crimini mushrooms - sliced 2 cloves of garlic - minced 2 tablespoons balsamic vinegar 2 cups or 1 can of cooked white beans (any variety) 1 tablespoon white miso 1 teaspoon Dijon mustard splash of Sriracha/­­chili sauce or a pinch of red pepper flakes 1 tablespoon chopped rosemary freshly ground black pepper ¼ cup white bean broth (if cooking white beans from scratch), veggie broth or water parsley, cilantro, or other herbs - for serving Instructions to make the tempeh steaks Slice the tempeh in half crosswise and then slice each half in half lengthwise, so that you end up with 4 thin, square or slightly rectangular pieces. In a shallow dish, whisk together the sesame oil, tamari/­­coconut aminos, vinegar, maple syrup, and oil. Place the tempeh pieces into the shallow dish with the marinade and let it marinate while you make the gravy. To cook the steaks, heat oil in a large pan over medium heat. Remove the tempeh from the shallow dish, leaving the marinade in the dish. Place the tempeh in the pan and cook for 2-3 minutes on each side, until golden. Pour the remaining marinade over the tempeh, letting it bubble up and create a glaze over the tempeh. Serve right away with the mushroom rosemary gravy. to make the rosemary mushroom gravy Heat some oil in a large pan over medium heat. Add the onion and a pinch of salt and cook for about 7 minutes, until translucent. Add the mushrooms, stir once, and then let them sit without stirring for a minute or two. Cook for another 7 minutes, or until all the liquid, released by the mushrooms evaporates. Add the garlic and stir for about 30 seconds, until fragrant. Add the balsamic and cook for another few minutes, until the vinegary flavor of the balsamic cooks off. Add about a ¼ of the amount of the mushrooms to an upright blender. Add half of the white beans, miso, mustard, chili sauce/­­red pepper flakes, rosemary, black pepper, more sea salt, and broth/­­water. Blend until smooth, adding more broth if needed. Taste for salt and adjust if needed. Add the blended gravy back to the pan with the mushrooms, along with the remaining white beans. Heat everything through, adding more broth if necessary to achieve a gravy-like consistency. Serve the gravy over the tempeh steaks, garnished with herbs. Enjoy! 3.5.3226 You might also like... Grain-Free Tomato Tart with Cauliflower Ricotta Barley Tomato Salad Braised Leeks with Cauliflower White Bean Mash Pasta e Ceci - The Coziest Pasta and Chickpea Soup from Abruzzo .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 Glazed Tempeh Steaks with Rosemary Mushroom Gravy appeared first on Golubka Kitchen.

aloo baingan recipe | aloo baigan ki sabji | potato brinjal curry

February 5 2019 hebbar's kitchen 

aloo baingan recipe | aloo baigan ki sabji | potato brinjal curryaloo baingan recipe | aloo baigan ki sabji | potato brinjal curry with step by step photo and video recipe. typically indian curry or sabjis are mainly made with one vegetable as its hero ingredient. but there are few recipes which are made as a combination of vegetables which lead to unique flavour. one such easy and quick semi-dry curry is aloo baingan masala recipe with diced potatoes and brinjal. The post aloo baingan recipe | aloo baigan ki sabji | potato brinjal curry appeared first on Hebbar's Kitchen.

Leek Pie

February 13 2019 Oh My Veggies 

The eggs and cream in this leek pie give it a smooth, thick texture. This succulent salty pie combines leeks--a delicious vegetable--with eggs to make this tasty quiche. Share this tasty dinner with family and friends!  

Valentines Beet Soup

February 13 2019 VegKitchen 

Valentines Beet Soup This original and colorful soup is a variation of Borsch, a traditional soup in Russia, Ukraine, and Poland. I love this soup’s subtle blend of flavors. It’s a salty sweet treat that warms and sparks your taste buds. Continuing reading Valentines Beet Soup on VegKitchen

soya keema recipe | soybean keema | how to make soya chunks keema

February 11 2019 hebbar's kitchen 

soya keema recipe | soybean keema | how to make soya chunks keemasoya keema recipe | soybean keema | how to make soya chunks keema with step by step photo and video recipe. keema recipes are every popular dish among meat lovers. it is mainly served as a side dish with either rice or flatbreads which fills the protein bracket of a complete meal. within the keema spectrum, soya keema recipe is the new addition to it mainly targeted towards vegetarian lovers. The post soya keema recipe | soybean keema | how to make soya chunks keema appeared first on Hebbar's Kitchen.

Quinoa Kale Risotto with Pistachios

February 11 2019 Meatless Monday 

This recipe pairs quinoa with the savory Mediterranean flavors of garlic, white wine, lemon and rosemary and comes together much more quickly than traditional rice risottos. This recipe comes to us from Sharon Palmer , the Plant-Powered Dietitian. Serves 6 - 1 tablespoon extra virgin olive oil -  1/­­2 onion, diced -  1/­­2 red bell pepper, diced - 1 clove garlic, minced - 2 cups uncooked quinoa - 3 cups vegetable broth -  1/­­2 c white wine - 1 tsp rosemary -  1/­­4 tsp black pepper - 4 cups chopped fresh kale - Zest of 1/­­2 lemon - 1/­­2 c pistachios, coarsely chopped Heat olive oil in a large saucepan over medium heat. Add onion, red bell pepper, and garlic and cook for 2 minutes. Add quinoa and cook for an additional minute. Heat vegetable broth, white wine, rosemary, and black pepper together in a small pot until warm. Reduce heat to low. Add broth mixture to saucepan with quinoa mixture, 1/­­2 cup at a time, stirring until it is absorbed. Repeat this procedure for about 15 minutes, until all of liquid is absorbed, and quinoa is tender, but not overcooked. Stir in kale, lemon zest, and pistachios, and heat for an additional minute only, until ingredients are heated through, but kale remains bright green. Serve immediately. Makes 6 - 1 cup servings The post Quinoa Kale Risotto with Pistachios appeared first on Meatless Monday.

Grilled Caprese Sandwich (Veggie Sandwich With Pesto)

February 11 2019 Manjula's kitchen 

Grilled Caprese Sandwich (Veggie Sandwich With Pesto) (adsbygoogle = window.adsbygoogle || []).push({}); Grilled Caprese Sandwich, Veggie Sandwich with Pesto For this delicious Caprese Sandwich, I have been experimenting with pesto lately and tried out this sandwich after my granddaughter requested me to make it for her. This recipe is super easy to put together on the go and it makes for the perfect lunchbox or tiffin meal. - 4 slices French bread - 1 1/­­2 Tbsp olive oil - 4 slices mozzarella cheese - 1/­­4 cup sun-dried tomatoes - 16 spinach leaves (remove the stems) Pesto - 1/­­3 cup toasted pine nuts - 2 cups fresh basil (loosely packed ) - 1 tsp lime juice - 1/­­2 tsp salt - 1/­­4 tsp black pepper - 1/­­4 cup olive oil -  To make the pesto, combine the basil, pine nuts, black pepper, salt and oil in a food processor. Blend until the mixture is well blended but still has some texture, pausing to scrape down the sides as necessary. Now add the lemon juice mix it and set aside. - Spread pesto over 2 slices of bread, put 2 slices of mozzarella cheese, sun dried tomatoes, and few spinach leaves and cover with other slice of bread, already has pesto. - Lightly oil on top side of the sandwich, other side we will oil after putting the sandwich in sandwich maker. I am using electric sandwich maker you can make it over skillet. It took me about 3 minutes to grill the sandwich. Notes: I usually make extra pesto, pesto can be refrigerated for about a week. You can also freeze pest, I like to freeze in ice cube try. Once frozen, transfer to a freezer bag, then you can thaw only as much as you need later. Use your choice of bread. The post Grilled Caprese Sandwich (Veggie Sandwich With Pesto) appeared first on Manjula's Kitchen.

Slow Cooker Moroccan Vegetable Stew

February 9 2019 VegKitchen 

Slow Cooker Moroccan Vegetable Stew This Moroccan Vegetable Stew is delicious and very easy to make. It can be paired with rice or frozen for later! Make a big batch and enjoy the exotic flavors. Continuing reading Slow Cooker Moroccan Vegetable Stew on VegKitchen

Tempeh Tacos from Betty Goes Vegan

February 8 2019 Oh My Veggies 

I get migraines. Crazy migraines. Migraines that make me see strange glowing orbs. Migraines that make me leave hair salons in ambulances. But the worst thing about my migraines is that they cause me to have weird aversions to certain foods. So, for example, when I had a peanut butter and jelly sandwich for lunch and got a migraine a few hours later, suddenly I could no longer stomach PB&Js. The very thought of them would make me feel sick to my stomach. Usually I get over these aversions after a few months, but then there was the time I got a migraine after eating tacos–oh, it was bad. And I wasn’t able to eat tacos for a full year. The Year Without Tacos will go down as one of the worst years ever. Because along with veggie burgers and pasta, tacos were part of the trifecta of easy go-to meals in our household. I felt a little bit lost without taco night. Tacos are fast! They’re delicious! And putting them together is kind of fun too, right? It was a happy day when I finally found myself thinking, “Hey, you know what? I feel like tacos for dinner! I […]

Ultra Fudgy Brownies

February 8 2019 VegKitchen 

Ultra Fudgy Brownies One of the gripes of many vegan bakers is that its too difficult to create brownies that are really fudgy instead of cake-like. Well, here they are: the ultimate fudgy brownies! Continuing reading Ultra Fudgy Brownies on VegKitchen

Restaurant Highlight: Ali Pacha in La Paz

February 6 2019 Happy Cow veggie blog 

If being vegan in Bolivia is a true challenge, in La Paz its the total opposite.  The administrative capital seems to be home to a considerable community of vegans and vegetarians. Besides the existence of cute and trendy little cafes and restaurants focusing on plant-based food, the Bolivian city also has a remarquable range of local vegan cafeterias. Those canteens offer a three-course meals for a price hovering around 3 dollars.  In this exciting green food scene, the cherry on the pie is a gastronomic restaurant called Ali Pacha. Finding vegan options while travelling through South America can be challenging enough, so can you even imagine a totally vegan fine dining experience during your travels? In the heart of the cultural and visual bustle of La Paz, Ali Pacha makes that dream come true!  The experience takes place in an elegant and modern setting. Subdued lights, exquisite wines and first-class service accompany the wide range of vegan delicacies. Their signature is a delectable degustation menu of three to seven dishes made entirely from native and exotic products. Nature is their inspiration, and they take a full advantage of Bolivia’s flora diversity. The agricultural wealth of the country is a gold […] The post Restaurant Highlight: Ali Pacha in La Paz appeared first on The Veggie Blog.

Vegan Tofu Amritsari Masala – Tofu in Smoky Spicy Tomato Cream Sauce

February 5 2019 Vegan Richa 

Vegan Tofu Amritsari Masala – Tofu in Smoky Spicy Tomato Cream SauceTofu Amritsari Masala. This Amritsari Sauce uses toasted cayenne and spices to make a smoky spicy creamy tomato sauce. Add chickpeas, veggies or veggie meats for variation. Vegan Glutenfree Recipe. Can be Soyfree, Nutfree.  Jump to Recipe Amritsar is a town in the state of Punjab and the cuisine from this city has certain twists to the usual sauces and dishes. This Amritsari sauce which is often served with chikin is a fabulous base for veggies, tofu or chickpeas. The sauce is a creamy onion tomato sauce like the makhani sauce. The spicing is a bit different.  Cayenne and paprika (or kashmiri chili) is roasted/­­fried well in the beginning(there might be sneezing!), then cumin and coriander and mixed and roasted. The temperature of the pan and oil matter here so that the spices dont burn, but do roast well. Then the onion, garlic and ginger is added and cooked to golden with the smoked spices. A Blended tomato cashew sauce is then added and simmered to make a creamy smoky spicy sauce! Add the baked tofu or some chickpeas or roasted veggies and simmer for a few mins.  This sauce can easily get pretty hot. So use less heat (cayenne, smoked paprika and sub the hot green chile with mild or bell pepper) to preference. If you fry the cayenne in hotter oil, it will also burn out some of the heat. Lets get sneezing!Continue reading: Vegan Tofu Amritsari Masala – Tofu in Smoky Spicy Tomato Cream SauceThe post Vegan Tofu Amritsari Masala – Tofu in Smoky Spicy Tomato Cream Sauce appeared first on Vegan Richa.

Golden Roasted Cauliflower with Red Onion

February 4 2019 VegKitchen 

Golden Roasted Cauliflower with Red Onion Curry and lemon add an offbeat flavor and vivid color to this roasted cauliflower dish. Red onion and garlic add depth of flavor. Use on its own as a tasty side dish, or toss with pasta or grains. Continuing reading Golden Roasted Cauliflower with Red Onion on VegKitchen


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