vegan - vegetarian recipes

Try it! You will enjoy it!

Palak (Spinach) Puri

Pudina chutney recipe | mint chutney | pudina chatni

Shortcut Apple Steel Cut Oats + A Day of Eating Video

Instant Pot Baingan Bharta Recipe – Spiced Mashed Eggplant










vegan vegetarian recipes

Restaurant Highlight: Unity Diner in London, England

yesterday 18:09 Happy Cow veggie blog 

One of the five episodes of Vegan Round the World: The Series showcases the most well-known and influential activists around the world and shares their stories and tells a bit about the behind-the-scenes of their lives as well as giving insights on their individual inspirations. I couldnt think of a better person to be featured in this episode than Earthling Ed. If youre vegan, youve most likely heard of him and if youre an activist, then you definitely have. Ed has made countless appearances on television and online platforms, but his newest project, Unity Diner, really is one for the record books. Located on a cozy street just a short walk from Hoxton square in London, Unity Diner is Eds first dive into the world of restaurant managing. And let me tell you; hes doing a fantastic job of it. Designed to match the vibes of an All-American diner, Unity is a hip London hot spot that pumps out trendy tunes and beautiful burgers. Their best seller is the Moving Mountains B12 burger, which has gained fame around the UK as being just like the real thing. I, of course, had to try it (for science) and I can confirm […] The post Restaurant Highlight: Unity Diner in London, England appeared first on The Veggie Blog.

4 Easy Meatless Monday Travel Tips for the Holiday Season

before yesterday Meatless Monday 

4 Easy Meatless Monday Travel Tips for the Holiday SeasonThe holidays can be stressful, but keeping up with a Meatless Monday routine while travelling is not. Thanks to smart phones, dining apps, and some simple planning, youll be rewarded with terrific meals, tasty new flavors, and memorable experiences to share with friends and family. Tip 1: Theres an App for That! Happy Cow and Vanilla Bean are two great apps that can help you find meatless meals all around the world. Use these apps to locate nearby restaurants and grocery stores with plant-based options, with referrals by other plant-based travelers, just like you.   Tip 2: Reserve a Meatless Meal for the Flight Dont get stuck on a cross-country flight eating potato chips and peanuts. Most airlines offer special meals including vegetarian, vegan, and dairy-free options that can be requested before your travel date. Give them at least 24 hours notice.   Tip 3: Dining Options at the Hotel If youre staying at a hotel, visit their website or call the concierge before you depart, to ensure there are meatless options available.   Tip 4: Explore the Local Meatless Cuisines. Embrace the local culture and cuisine with meatless culinary experiences. Research local delicacies and try unique plant-based foods, dishes, and specialties that youve never heard of. You never know when youll be making a Meatless Monday memory. Happy and healthy travels from the Meatless Monday team!   Use #MeatlessMonday to tag us when you share your fabulous Meatless Monday meals on the go! Were on Facebook, Twitter, Pinterest, or Instagram! The post 4 Easy Meatless Monday Travel Tips for the Holiday Season appeared first on Meatless Monday.

20 Best Gift Ideas for Vegans this Holiday

December 9 2018 Vegan Richa 

20 Best Gift Ideas for Vegans this Holiday Here are some great gift ideas for vegans for this holiday season- Books, Clothes, Kitchen appliances, Activities. There is something here for everyone!  Books: Vegan Richa’s Everyday Kitchen    200+ Reviews, 180 of them are 5 Stars!Continue reading: 20 Best Gift Ideas for Vegans this HolidayThe post 20 Best Gift Ideas for Vegans this Holiday appeared first on Vegan Richa.

Best Gift Ideas for Vegans this Holiday

December 9 2018 Vegan Richa 

Best Gift Ideas for Vegans this Holiday Here are some great gift ideas for vegans for this holiday season- Books, Clothes, Kitchen appliances, Activities. There is something here for everyone!  Books: Vegan Richa’s Everyday Kitchen    200+ Reviews, 180 of them are 5 Stars!Continue reading: Best Gift Ideas for Vegans this HolidayThe post Best Gift Ideas for Vegans this Holiday appeared first on Vegan Richa.

Chocolate Tahini Cookies Grainfree Oilfree

December 7 2018 Vegan Richa 

Chocolate Tahini Cookies Grainfree Oilfree1 Bowl Chocolate Tahini Cookies. Amazing Texture and flavor in these Easy Cookies. 8 Ingredients. 20 Mins. Vegan Oilfree Glutenfree Grainfree Nutfree Recipe  Jump to Recipe These Tahini cookies will blow your mind. Crumbly, chocolately, shortbread like chocolate cookies. Tahini is sesame seed paste which has a pleasing light bitter flavor profile. When baked, it adds amazing cookie like texture. These cookies which are mostly just tahini, have this melt in your mouth texture and unique flavor profile. The flavor can be intriguing and you need to try it!.  These Cookies need 1 Bowl, 8 Ingredients, No nuts, No gluten or grains or oil and are Melt in your mouth chocolatey and surprising. Everyone who tried these commented about not knowing what that flavor was but could not stop eating them! Let me know if you can stop:)Continue reading: Chocolate Tahini Cookies Grainfree OilfreeThe post Chocolate Tahini Cookies Grainfree Oilfree appeared first on Vegan Richa.

Vegan Cream Cheese

December 5 2018 VegKitchen 

Vegan Cream Cheese Have you ever tried vegetable cheese? It’s delicious and easy to prepare. It’s also healthy and nutritious! The cheese can be eaten right away, but its taste is refined over time. I suggest letting it rest for at least 8 hours. Save Print Vegan Cream Cheese Serves: 1 cup   Ingredients 1 cup raw cashews (unsalted) 2 tbsp. pressed lemon 2 tbsp. apple vinegar 3 tbsp. water ½ tsp. garlic powder ½ tsp. white pepper ½ tsp. salt Instructions Soak cashews in a bowl of water for at least 12 hours. The more they soak, the creamier the cheese will be. The next day, drain well. Pour all the ingredients into the blender and blend for a few minutes until you obtain a homogeneous, creamy preparation. Transfer the resulting preparation into a ramekin or a small glass bowl. Keep cheese in the fridge for about 8 hours before serving, so the flavor will develop. Like all cheeses, it is better at room temperature. Take cheese out of the fridge a little before eating. 3.3.3077   The article Vegan Cream Cheese appeared first on VegKitchen.

Instant Pot Baingan Bharta Recipe – Spiced Mashed Eggplant

December 4 2018 Vegan Richa 

Instant Pot Baingan Bharta Recipe – Spiced Mashed EggplantInstant Pot Baingan Bharta Recipe – Spiced Mashed Eggplant. 1 Pot 30 Min. Serve as dip with flatbread or with curries or Dals. Add chickpeas to make a meal Vegan Glutenfree Nutfree Soyfree Recipe Stovetop option Jump to Recipe   Baingan Bharta translates to eggplant mash. The traditional bharta is a long process, Large eggplants are roasted over a flame or grill to char the skin. The skin is them removed and the partially cooked eggplant is mashed. Then added to a spiced onion tomato base and cooked to roast the eggplant with the spices and base.  In this instant pot version, cubed Eggplant gets pressure cooked with the onion tomato base, then mashed and cooked a bit to roast. Pressure cooking reduces the steps and also uses less bowls, vessels! I add some smoked paprika that adds a fresh smoked flavor that is  generally there in this dish if the eggplant was charred and cookes. Some liquid smoke will do that too, although I find that a bit too strong.  This spiced eggplant mash also makes a great dip with some hot pita bread. Add some chickpeas to make this into a meal or serve with a side of chickpea curry or dals.  This bharta is 1 Pot, needs just 15 mins active time, is Easy and Delicious!Continue reading: Instant Pot Baingan Bharta Recipe – Spiced Mashed EggplantThe post Instant Pot Baingan Bharta Recipe – Spiced Mashed Eggplant appeared first on Vegan Richa.

Abruzzo, Italy 2019 Retreats Open for Registration + 2018 Retreat Recap

December 2 2018 Golubka Kitchen 

Abruzzo, Italy 2019 Retreats Open for Registration + 2018 Retreat Recap We are so excited to announce that registration for two of our retreats in Abruzzo, Italy is now open for the Spring of 2019! We hosted our first foraging and cooking retreat there this past October, and it really exceeded all of our expectations. We are elated to announce that this time around, we will have an on-site Acupuncture Physician (for one of the retreats) and an on-site Yoga Teacher (for both retreats)! In addition to cooking, eating, foraging, hiking, and sightseeing in the beautiful Abruzzo countryside, we will be exploring the ways to inner balance through yoga, meditation, and ancient techniques of Chinese Medicine. Read on for retreat registration, testimonials, and a photo recap of our first retreat. We hope to see you in the spring :) 1) Re-Center Retreat 2019 with On-Site Acupuncture Physician and Daily Yoga/­­Meditation (May 27th - June 2nd, 2019) For the wellness enthusiast and vegan or vegetarian (or plant-loving) foodie looking to relax and re-center. Activities and Services will include: one-on-one appointments with on-site Acupuncture Physician (diagnostic consultation, acupressure, deeply relaxing facial and body gua sha massage), daily yoga with on-site certified yoga instructor, meditation, forest-bathing, plant-based meals prepared by the Golubka Kitchen team, foraging, truffle hunting, meditation in a 600 year old olive grove and olive oil tasting, winery visit and wine tasting, plant-based cooking, medicinal jam, and herbal tonic classes with the Golubka Kitchen team, cooking with Abruzzo locals, and more! Click to Book | Click to See a Sample Itinerary 2) Forage, Cook & Yoga Retreat (June 4th - June 10th, 2019) For the vegan or vegetarian (or plant-loving) foodie, who also enjoys daily yoga and meditation. Activities and Services will include: sampling the best of Abruzzo’s plant-based fare, truffle hunting, wine tasting, 600 year old olive grove visit and olive oil tasting, pasta-making class with Abruzzo locals, cooking classes with the Golubka Kitchen team, foraging and cooking local edible plants, mountain hikes and visits to mountain villages, daily yoga with on-site certified yoga instructor, meditation, and more! Click to Book | Click to See a Sample Itinerary Testimonials “Having the opportunity to explore a lesser known region of Italy to find its hidden gems in the Culinary arts was such an enriching experience! Getting to see first hand how the people in these areas live, visiting locals in their homes... From truffle hunting to tasting oil from 600 year old olive groves... Wild foraging for greens & making pasta in an Italian womans kitchen.... Not the typical trip to Italy. It was a delightful & delicious experience!” – Rachel, Alabama “I loved the retreat. It was well managed, we had the best food, awesome accommodation, great people, perfectly sized travel group and great tour guides. I had looked very much forward to this retreat and it was even better than I imagined. You created an amazing experience, with wonderful and very unique accommodations, the best meals I have ever had, set in a beautiful landscape, off the beaten path. The silence was palpable and so welcome to step out of the noisy and hectic lifestyle most of us have these days. I seriously consider joining you again, so I can have more of those meals, go back to the medieval village of Santo Stefano and the unique scattered hotel. We also had an awesome group, which made it even more special!” – Claudia, Massachusetts “It was a trip of a lifetime. Abruzzo could not have been more beautiful! I loved the diversity of the land, the hiking, cooking and loved loved loved the food. I also was glad that it was not a large group…I liked the intimacy of the smaller number of participants. It truly was a remarkable 6 days and you all were so kind, knowledgeable and pleasant to be with.” – Helen, Michigan “Thank you for the wonderful trip. It was so much more than I thought it would be. A deep dive into the food, culture and people of Abruzzo. I had experiences that I could never have on my own. I thought we were a good mix of ages, interests and countries. Diversity makes things so interesting.” – Maudia, Michigan “I’ve been to Italy before but never like this! We visited magical places that I’d never know about on my own: Santo Stefano with its fairytale charm, the beautiful truffle plantation, ancient olive grove, a winery located right in a family home’s basement… Every single one was a unique, unforgettable experience. Thank you!” – Katya, Sochi Truffle Hunting & Tasting We visited a family truffle plantation, where the sweet truffle-hunting dogs Rita and Nina dug up about 1kg of summer truffles right in front of us. We then got to have home-cooked lunch at the truffle plantation owners’ house, where we sampled the day’s harvest, as well as the family’s line of truffle pastes. Hiking and Foraging We hiked up beautiful mountain paths to see historical castles, churches, and hermitages, and foraged for wild herbs, berries, and fruit along the way. We foraged rosehips, wild mint, wild chicory, figs, and even jujube dates. Exploring Local Villages & Towns Pictured below are the breathtaking towns of Pacentro, Sulmona and Santo Stefano (we stayed in Santo Stefano in this experience of a hotel), where we had the pleasure of sightseeing and visiting local artisan businesses, as well as a bustling farmer’s market. Visiting Local Artisans We visited a local wine producer (also a family business) and sampled their exquisite wines. We also had the transcendent experience of wandering around an olive grove with trees up to 600 years old, and got to taste incredibly fresh olive oil, made with the olives from those trees. Cooking, Eating & Drinking! Eating well was the main mission of this retreat, and I think it’s very safe to say that the mission was accomplished. We tasted vegan and vegetarian food from a variety of cozy restaurants, cafes, artisans, and local’s homes. We foraged and ate wild chicory, learned to make pasta and cookies, and got to know famous Abruzzo ingredients, like their local lentils, solina flour, spelt, and more. You might also like... Abruzzo, Italy: Join Our Vegan/­­Vegetarian Forage and Cook Retreat .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 Abruzzo, Italy 2019 Retreats Open for Registration + 2018 Retreat Recap appeared first on Golubka Kitchen.

Simply Vibrant, Our New Cookbook + Free Drinks Ebook

December 1 2018 Golubka Kitchen 

Simply Vibrant, Our New Cookbook + Free Drinks Ebook It’s been around three years since we started working on this cookbook, so finally telling you about it today feels monumental, exhilarating, and terrifying all at the same time. Our new cookbook is called Simply Vibrant: All-Day Vegetarian Recipes for Colorful Plant-Based Cooking, and it’s available now! It’s written by me, Anya, and photographed by Masha – the same mother/­­daughter team that’s behind this blog. Today, we are sharing some key details about the book, accompanied by a book trailer (above), sneak peak photos and ways to order. We’ll also be talking about the free ebook that we created for anyone who buys the book and leaves a review. SO excited to share all of this with you :) About the Book -- Simply Vibrant comes out on February 6th, 2018. Anyone who orders the book and writes a review will also have access to a free drinks ebook that we made as a little thank you gift. More on that below. -- There are 129 recipes in the book, all of which are vegetarian, 124 of them are vegan, and 109 of them are gluten-free or gluten-free adaptable. My goal was to create healthful, everyday recipes that require accessible, whole food ingredients – mainly vegetables, fruit, herbs, spices, grains, and legumes. The recipes are very much influenced by the seasons, too. Our hope is that you’ll be able to find whatever good-looking produce you picked up at your market or store in the index of the book, and get some ideas on preparing it. -- I used comfort food classics from around the world as inspiration for the recipes in the book, which also influenced the book’s organization. The chapters are as follows: Morning Porridges and Pancakes – this chapter contains breakfast recipes for every season, both savory and sweet. Salads and Bowls – this one has a grain bowl recipe for every season, as well as plenty of vibrant salads for every occasion. Wraps and Rolls – this chapter celebrates the wrapping techniques seen in cuisines all around the world. There are recipes for summer rolls, enchiladas, burritos, maki (sushi), collard green wraps, and more. Soups and Stews – the recipes in this chapter range from hearty winter stews to refreshing and light summer soups. Risotto, Paella and Pilaf – for this chapter, I took the format of well-loved rice dishes from around the world, and reinvented them with the use of different vegetables and grains (there are even a couple of completely grain-free risottos!). Noodles, Pasta and Pizza – this one is all about the coziest foods out there, reimagined to be more vegetable-forward – there are recipes for homemade pasta and dumplings, but also for noodles and pizza crusts made with vegetables. Fritters and Veggie Burgers – this chapter has a veggie burger recipe for every season, as well as plenty of lacy, plant-packed fritters. Just Veggies – this chapter is here to prove that seasonal vegetables only need a simple nudge to taste amazing – there are techniques for marinating, pickling, braising, stewing, and glazing that will take your produce to the next level. Sweets for Every Season – the title of this chapter speaks for itself – there are brownies, galettes, pies, cakes, and pots de creme, made with unrefined sweeteners, fruit, and even some vegetables. Basics and Sauces – a foundational chapter, which will supply you with ammunition for creating vibrant meals quickly – from mind-blowing sauces to broth that will cost you $0 in extra groceries. -- I’ve been thinking a lot about the amount of waste we produce as humans, and I’ve been working on developing techniques for using up all parts of the produce I buy. I present some of these ideas in this book, from the aforementioned veggie scrap broth, to a watermelon rind marmalade, broccoli stem risotto, and more. -- The introduction has a story about my shoemaker grandfather, which has basically become folklore in our family. I was very excited to immortalize it in a book. -- If you have our first cookbook, The Vibrant Table, this book is a follow-up to that. While The Vibrant Table focused on creativity in plant-based cooking, Simply Vibrant is much more focused on the everyday. It’s all about putting breakfast, lunch and dinner on the table. -- The book is 328 pages long, hardcover, and 7.5″ x 10″ in size. Every recipe is accompanied by a beautiful photograph, with the exception of a few sauces. Praise Here are some kind words we’ve heard about the book from people and publications we greatly admire. “Simply Vibrant captures the kind of accidentally-vegetarian food we want to eat right now.” --Bon Appetit Simply Vibrant is intuitively organized and brilliantly executed. It illustrates how many of us are striving to eat these days: crave-able, template-style recipes with seasonal touches, simple techniques, and an underlying nourishing essence that reads as encouraging, rather than prescriptive. Anyas approach starts with a deep-rooted reverence for what nature provides in all of its seasons--and in all of its sometimes neglected or wasted forms. The thoughtful uses for carrot tops, chickpea soaking liquid, and barley cooking water--like the rest of the books delicious plant-based recipes--speak to both virtue and pure enjoyment. This book inspires me to cook (and live!) with a deeper sense of care and appreciation. --Laura Wright, author of The First Mess Cookbook Anyas approach to food and the seasons always stands out as creative, inventive, and colorful. Simply Vibrant contains an abundance of inspiring recipes and clever tricks to add more nourishment and adventure to your everyday meals. --Amy Chaplin, James Beard award-winning author of At Home in the Whole Food Kitchen Anya has the incredible ability to inspire her readers to cook, but more importantly, she helps them tap into their own intuition to create delicious meals in a more relaxed way. I love her emphasis on seasonality, and her creative approach to leaf-to-root cooking, using every ingredient to its fullest potential without wasting a single seed! This recipe collection is bursting with global flavors, unique ingredient combinations, and of course, vibrancy on the highest level. --Sarah Britton, holistic nutritionist and author of My New Roots and Naturally Nourished   We are longtime fans of Golubka Kitchen and Anyas creative and beautiful plant-based recipes. Her new book is jam-packed with healthy, flavorful, and simple recipes and lots of interesting suggestions on how to cook with the odds and ends of produce that usually are discarded--like making marmalade from watermelon rinds and risotto using broccoli stems. So clever! --David Frenkiel and Luise Vindahl, creators of the blog Green Kitchen Stories “Exciting, vegetable led food.” -- Anna Jones, author of A Modern Way to Cook, A Modern Way to Eat and columnist for The Guardian “What made me want to cook from Simply Vibrant is its more relaxed approach to plant-based cooking” --Toronto Star Order Here’s where you can order Simply Vibrant. Many of these outlets are selling the book at a discounted price. Amazon Barnes & Noble Roost Powell’s IndieBound Book Depository (ships worldwide for free) Amazon Canada Indigo Free Ebook: Simply Vibrant Drinks To show our immense gratitude to anyone who orders the book and leaves a review, we made a little thank you gift in the form of a free drinks ebook. It’s sort of like a mini e-cookbook, complete with our favorite, lush drink recipes that won’t be published anywhere else. Click here for instructions on how to claim your ebook and see a preview of the recipes within. Thank You This book only exists because of this blog, and this blog exists because of you – your support, kindness, and curiosity in visiting this space, cooking from our recipes, and reading our stories. Seriously, none of this would be here without YOU. So thank you! Truly, from the bottom of our hearts. – Anya and Masha The post Simply Vibrant, Our New Cookbook + Free Drinks Ebook appeared first on Golubka Kitchen.

Composed Sweet Potato, Quinoa, and Corn Salad

November 30 2018 VegKitchen 

Composed Sweet Potato, Quinoa, and Corn Salad This colorful main dish salad featuring sweet potato, quinoa, and corn is simple to prepare, yet has a festive companys coming look. It makes a bountiful accompaniment to vegan quesadillas. If you can cook the sweet potatoes and quinoa ahead of time, this will come together in a flash when you want to serve it. Photos by Evan Atlas.   Serves: 6 2 medium-large sweet potatoes 2 cups cooked and cooled quinoa (use red, tan, or tricolor quinoa; start with 3/­­4 cup uncooked) 2 cups cooked fresh or thawed frozen corn kernels 2 scallions, thinly sliced 1/­­4 cup chopped fresh parsley or cilantro, or more, to taste Several fresh oregano leaves, finely chopped, or 1 teaspoon dried Natural bottled vinaigrette, or homemade Basic Vinaigrette, as needed Juice of 1/­­2 to 1 lime (2 to 4 tablespoons), to taste Salt and freshly ground pepper to taste Baby arugula or mixed baby greens, as needed 1/­­2 cup black olives, preferably cured and pitted 1 cup red or yellow cherry tomatoes, halved Scrub or peel the sweet potatoes and cut into 3/­­4-inch chunks. Place in a large saucepan with about an inch of water. Cover and steam over medium heat, stirring occasionally, until done but still firm, about 8 to […] The article Composed Sweet Potato, Quinoa, and Corn Salad appeared first on VegKitchen.

Creamy Sun Dried Tomato Pasta with Garlic Soy curls

November 28 2018 Vegan Richa 

Creamy Sun Dried Tomato Pasta with Garlic Soy curlsCreamy Sun Dried Tomato Pasta with Garlic Soy curls. 20 Gm of Protein. Vegan Tuscan Garlic “Chicken” And pasta. Vegan Recipe Can be Soyfree with Mushrooms or Seitan. 30 Mins. Gluten-free and nutfree option  Jump to Recipe  This Luscious 30 Minute pasta is a vegan version of a dish I used to get in some restaurant more than a decade ago. Wow that was specific Anywho, the Creamy garlicky sauce with sun dried tomato some grilled chickin gets a vegan makeover! The Soy curls and soaked in garlic veggie broth, then toasted with more garlic and freshly ground black pepper. Then added to the cream base. Sun dried tomato, herbs, fresh thyme, pasta such as farfalle or fettuccine. Bliss.  This sauce and pasta are flexible to taste and ingredients. Use gluten-free pasta if needed, some nutfree non dairy cream for no nuts and use seitan, tofu or mushrooms to sub soy curls.  Easy, Quick and Delicious! Lets make this Luscious Meal. Continue reading: Creamy Sun Dried Tomato Pasta with Garlic Soy curlsThe post Creamy Sun Dried Tomato Pasta with Garlic Soy curls appeared first on Vegan Richa.

Basil Pesto

November 23 2018 VegKitchen 

Basil Pesto Bold-flavored pesto sauce is arguably the most celebrated use for basil. Here’s a basic recipe, just right for a good-sized amount of your favorite pasta. It’s also good used as a sandwich spread, as a change of pace pizza sauce or dressing for potato salad. Serves: about 6 (about 1 cup, enough for 10 to 12 ounces of pasta) 1 cup firmly packed basil leaves 1/­­4 cup walnuts or toasted pine nuts 1/­­4 cup extra-virgin olive oil 1/­­4 cup grated Parmesan-style non-dairy cheese Juice of 1/­­2 lemon 1 to 2 cloves garlic, optional (see note) Hot or warm cooked pasta Salt and freshly ground pepper to taste Combine all of the ingredients in a food processor. Process until the mixture is a rough but evenly textured paste.  Toss the pesto with pasta, season with salt and pepper, and serve. Note: If you like garlicky pesto, but not the aftertaste of garlic, you can sauté the pesto in a little of the olive oil beforehand. Here are lots more recipes for simple sauces and such. The article Basil Pesto appeared first on VegKitchen.

Oil-free Vegan Biscuits 1 Bowl

November 20 2018 Vegan Richa 

Oil-free Vegan Biscuits 1 BowlOil-free Vegan Biscuits. These flaky savory herbed biscuits dont use any oil or butter! 7 Ingredients, 1 Bowl, 30 Mins. Soft inside and an amazing crumb. Vegan Soyfree Nutfree low fat Biscuit Recipe. GF option   Jump to Recipe  Biscuits are a must side with gravy or other toppings for large holiday meals. They can be buttery and flaky without all the butter or even vegan butter! After making my no oil pumpkin scones, I used the similar process for these biscuits! Chilled coconut cream and sweet potato mash or regular potato mash replace the butter, Mix it all in until the flour is like breadcrumbs. Then add your vegan buttermilk and done.  These Amazing Biscuits need 1 Bowl, 7 Ingredients, take just 15 mins of active time, and use simple methods. You can freeze the shaped biscuits to bake later to get warm biscuits when wanted!.Continue reading: Oil-free Vegan Biscuits 1 BowlThe post Oil-free Vegan Biscuits 1 Bowl appeared first on Vegan Richa.

Chocolate-Raspberry Ice Cream

November 16 2018 VegKitchen 

Rich dark chocolate tinged with fresh red raspberries--a wonderful flavor combination. To make this even more decadent, add a couple of tablespoons of Chambord liqueur. Recipe and photo courtesy of Cathe Olson, from Lick It! Creamy, Dreamy Vegan Ice Creams Your Mouth Will Love.* Makes about 3 cups 1 (14-ounce) can full-fat coconut milk 1/­­2 cup plus 2 tablespoons granulated sugar 5 tablespoons unsweetened cocoa powder 2 cups raspberries Place the coconut milk, sugar, and cocoa powder in a medium saucepan and whisk until well combined. Warm on medium-low heat until the mixture just begins to simmer and get foamy. Remove from the heat and stir in the raspberries. Let rest for 20 minutes. Pour the mixture into a blender or food processor and process until smooth. Place a fine-mesh strainer over a medium bowl (or, to save on dishwashing, over the saucepan you used to heat the coconut milk). Pour the blended mixture into the strainer and press it through to remove the seeds. Cover and chill in the refrigerator for at least 3 hours. Then freeze in an ice cream maker according to the manufacturers directions. Explore more of Vegkitchens Vegan Ice Cream recipes. Sweet tooth still craving? Here are more Vegan […] The article Chocolate-Raspberry Ice Cream appeared first on VegKitchen.

Snowballs

December 9 2018 Vegan Dad 

Snowballs This is a fairly familiar Christmas cookie--nuts, fat, and flour coated in icing sugar. Growing up we had something like them called Russian Tea Balls. I like this version because the almond flour makes for a more crisp and smooth cookie than the one of my childhood. These are flavoured to be reminiscent of eggnog, but you could leave the nutmeg out of youd like.  INGREDIENTS Makes 48 cookies - 1/­­2 cup almond flour/­­meal - 2 tbsp corn flour - 1 tsp fresh ground nutmeg - 1/­­2 cup icing sugar - 1 cup margarine - 1 tbsp rum - 2 tsp rum extract - 1 tsp vanilla extract - 2 1/­­4 cups all purpose flour - 1 1/­­2 cups icing sugar - 2 tsp fresh ground nutmeg METHOD Line two large baking sheets with parchment paper 1. Whisk together almond flour, corn flour, nutmeg, and icing sugar.  2. Add margarine and mix into a smooth paste with a wooden spoon. Add rum and extracts and mix well. 3. Add flour and mix with the wooden spoon into a ball of dough.  4. Roll 2 tsp of dough into balls and place 1 apart on the baking sheets (2 dozen per sheet if they are big enough). 5. Refrigerate the balls of dough while you preheat to the oven to 350 degrees with the racks in the top and bottom third of the oven. 6. Whisk remaining icing sugar and nutmeg in a medium bowl.  7. Bake for 20 mins, rotting the pans and switching racks after 10 mins. Cookies should be dry and firm and very slightly browned. 8. Let cool for 5 mins, then toss in batches in the icing sugar mixture. Let fully cool on a wire rack. If you are going to freeze these for later, do it now.  9. Toss again in the icing sugar before serving. 

Gingered Winter Fruit Medley

December 7 2018 VegKitchen 

Gingered Winter Fruit Medley This simple and pretty combination of winter fruits -- pears, apples, oranges, and pineapple, spiced with crystallized ginger -- is a refreshing finish to any meal. It’s pretty enough to serve as a Christmas dinner dessert, accompanied by your favorite cookies. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin. 5.0 from 1 reviews Save Print Gingered Winter Fruit Medley Author: Nava Recipe type: Winter dessert /­­ Christmas Cuisine: Healthy Prep time:  20 mins Total time:  20 mins Serves: 8   This simple and pretty combination of winter fruits is a refreshing finish to any meal, and pretty enough to serve as a Christmas dinner dessert, accompanied by your favorite cookies. Ingredients 2 pears, any variety, or two different types, including Asian pears, cored, seeded and diced 2 Granny Smith apples, cored, seeded, and diced 2 small oranges, such as clementines, peeled and sectioned or 2 small blood oranges, peeled and diced One 20-ounce can unsweetened pineapple rings or chunks, drained ½ cup dried cranberries ¼ cup sliced crystallized ginger, or more or less to taste Two 6-ounce containers  pi?a colada or vanilla nondairy yogurt (soy or coconut) Ground cinnamon or freshly grated nutmeg Instructions Combine all the ingredients except the yogurt in a serving bowl […] The article Gingered Winter Fruit Medley appeared first on VegKitchen.

Christmas Breakfast with Pom & Flora

December 4 2018 Green Kitchen Stories 

Christmas Breakfast with Pom & Flora Last week we biked over to our friends Anna & Rasmus. They run two super cozy and popular cafes in Stockholm called Pom & Flora. Together we made a Christmas inspired breakfast with Saffron Buns, Lingonberry Smoothie Bowls, Gingerbread Truffles, Xmas Tree Smoothie and their signature Christmas Saffron Porridge. Our Elsa and their son Henry helped out with the food and they also gave the cafe a Christmas decoration touch-up . We recorded this little video from that morning. You can find all the recipes from the video below. We will be back soon with a savory Christmas recipe roundup. xo Lucia Saffron Buns Lussebullar Makes around 24 large buns For a vegan version simply replace butter with coconut oil + almond butter and quark with a vegan soft cheese alternative or yogurt. 50 g fresh active yeast or 1 tbsp dry active yeast 1/­­2 tsp sea salt 1 g (2 sachets) saffron powder 120 g organic butter (or 100 g coconut oil + 20 g almond butter) 2 cups milk of choice (oat milk, rice milk, cow’s milk or soy milk) 100 g /­­ 1/­­2 cup coconut sugar or maple syrup 250 g /­­ 1 cup quark cheese, greek yogurt or vegan yogurt 800 g /­­ 7 cups flour (we use half light and half whole grain) 50 raisins (approx. 1/­­3 cup) Brush with 1 egg yolk, beaten  (use plant milk for vegan alternative) Crumble the yeast in a large mixing bowl. Melt butter in a medium size sauce pan, then add milk, sugar or maple syrup and saffron and heat until 37°C /­­ 98°F. Pour the mixture into the mixing bowl with yeast. Add quark cheese and stir around until dissolved. Add 2/­­3 of the flour. Stir around with a wooden spoon until it is thick enough to knead with your hands. Add more flour until the dough is easy to work with and has formed into a round ball that doesnt stick to your hands. Cover the bowl with a kitchen cloth and leave to rise in a warm place for about an hour, or until double in size and full of air pockets. Transfer the dough to a lightly floured surface and knead for a minute, form it into the shape of a baguette. Divide it into 24 equal pieces and, using your hands, roll each piece into a long 1/­­2-inch ( about 1 cm) thick string. Then roll both ends tight in opposite direction into an S-shaped bun. Place buns, well spaced apart, on 2 baking sheets, cover with a cloth and set aside in a warm spot to rise for about 30 minutes. Meanwhile, preheat the oven to 440°F (225°C). Brush the buns with an egg yolk or milk and then place one raisin in each circle. Bake the buns until golden brown on top, about 5-8 minutes. Transfer to a wire rack to let cool slightly. Serve! Xmas Tree Smoothie 2 glasses 2-3 large kale leaves, stems removed 1 banana 2 dates 1 tbsp hazelnut butter 250 ml /­­ 1 cup oat milk or plant milk of choice 1/­­2 lemon, juice 2 tsp freshly grated ginger 1 tsp ground cinnamon To serve 1 tbsp shredded coconut snow 2 spruce sprigs Place all ingredients in a blender and blend until smooth and creamy. Taste and adjust the flavours to your liking. Serve in to glasses and sprinkle with coconut snow and decorate with spruce sprigs. Lingonberry Smoothie Bowl Serves 2 2 frozen bananas (sliced)  250 ml /­­ 1 cup oat milk or milk of choice, more if needed 500 ml /­­ 2 cups frozen lingon berries 1 tsp ground cardamom 2 tbsp tahini (sesame paste) For serving 2 tbsp toasted buckwheat  2 tbsp desiccated coconut Start by blitzing the coconut in a food processor so it looks like tiny snow flakes, then set aside. Add all smoothie bowl ingredients to the food processor and blend until smooth and thick like a soft serve. Spoon into two bowls and serve with toasted buckwheat and the coconut snow flakes. Pom’s Christmas Porridge Serves 4 500 ml /­­ 2 cups oat milk 250 ml /­­ 1 cup water 1 tsp ground cardamom 1 pinch sea salt 100 g /­­ 1 cup steel cut oats 100 g /­­ 1 cup rolled oats 0,5 g ground saffron (1 sachet) 2 tbsp raisins 2 tbsp dried cranberries   For serving  4 tbsp mascarpone 125 ml /­­ 1/­­2 cup foamed oat milk Place oat milk, water, cardamom and salt in a saucepan and bring to the boil. Add the steel cut oats and whisk to combine, bring to the boil, lower the heat and then add the rolled oats, saffran, raisins and cranberries and let simmer for 6-8 minutes. Turn off the heat and let the porridge sit for a couple of minutes before serving. When ready, spoon into two bowls and serve with mascarpone and foamed oat milk. Gingerbread truffles Makes 20 truffles 16 soft dates, pitted 60 g almonds 2 tbsp coconut oil 1/­­2 tsp ground ginger 1/­­2 tsp cinnamon 1/­­2 tsp cardamom 1/­­2 tsp allspice 1 pinch cloves 1/­­4 tsp salt For rolling 50 g /­­ 1/­­2 cup desiccated coconut 50 g /­­ 1/­­2 cup desiccated coconut mixed with 1/­­2 tsp beetroot powder Mix all the ingredients in a food processor for about 1 minute or until it forms up like a ball. If using dried dates, you can soak them in hot water for 30 minutes before adding them to the food processor. Remove the knife blades from the food processor. Place the mixture in the fridge for about 10 minutes, if it is too sticky to form, it depends on how sticky the dates are. Then form 15 - 20 small round truffles with your hands. Roll half of the truffles in shredded coconut and the other half in shredded coconut mixed with beetroot powder for a red colour. If the coconut doesnt stick, you can dip the truffles in cold water before rolling them in the coconut. Serve or store in the fridge. ******* Here is also our last video from when we went out in the forest foraging mushrooms with our friend Niki, cooked over open fire and forgot to bring anything to eat from/­­with :)

GIVEAWAY: Millet Tots From RollinGreens! (Plus Bonus Recipe)

December 3 2018 Happy Cow veggie blog 

Born as a food truck in Boulder, Colorado, husband and wife duo Ryan and Lindsey Cunningham are taking nostalgic comfort food, and giving it a vegan twist. RollinGreens originated back in 1980. The Cunningham family had Boulders first organic and local food truck on the scene. In 2011, Ryan and Lindsey revitalized the truck. After five years and lines around the corner for their Millet Tots, the pair knew they were on to something. They launched their Millet Tots. Millet Tots are the only non-potato whole grain, tot on the market. These crispy bites are vegan and gluten-free, and are allergen friendly. Youre probably thinking whats Millet, right?! Millet is one of those ancient grains that is so nutrient-rich, but very underutilized. This sustainable grain requires minimal water to grow, and Colorado supplies over half the U.S millet. You can find this delicious side, in over 1,000 retailers throughout the U.S. Go to their website for a location near you.   RECIPE Millet Tot Poutine with Shredded BBQ Mushrooms & Horseradish Kite Hill Cream Ingredients: 1/­­2 Box Original Millet Tots 1/­­2 lb. Portobello mushroom Favorite B.B.Q. Sauce 1 Tablespoon Horseradish Kite Hill Plain Cream Cheese Style Spread Salt & Pepper […] The post GIVEAWAY: Millet Tots From RollinGreens! (Plus Bonus Recipe) appeared first on The Veggie Blog.

Eggnog Snickerdoodles

December 2 2018 Vegan Dad 

Eggnog Snickerdoodles I am emerging from a large research project just in time for the holiday season. So, the plan is to post as many holiday-themes recipes as I can in the next 3 weeks. Its going to be mainly baking, of course, but thats not a bad thing. First up are these snickerdoodles. They are basically a veganized Betty Crocker recipe with added nutmeg and rum for an eggnog-y taste. Remove both and you have a regular snickerdoodle. These are both crisp and chewy thanks to the magic of aquafaba, and are perfectly sized for a holiday cookie tray.  INGREDIENTS Makes 4 dozen Cookie Dough 1 1/­­2 cups white sugar 1/­­2 cup margarine 1/­­2 cup vegetable shortening 1/­­3 cup aquafaba 1 tbsp golden rum 2 1/­­2 cups all purpose flour 1/­­4 cup corn flour 1/­­2 tsp fresh ground nutmeg 2 tsp cream of tartar 1 tsp baking soda 1/­­4 tsp salt Topping Mix together in a shallow bowl: 1/­­4 cup sugar 2 tsp cinnamon METHOD Heat oven to 400?F. Line a baking sheet with parchment paper. 1. Cream sugar, margarine, and shortening in large bowl until fluffy (I use a heavy-duty whisk). Whisk in aquafaba, then the rum. 2. Sift in flours, nutmeg, cream of tartar, baking soda and salt. Mix into a dough with a wooden spoon. 3. Roll tablespoons of dough into balls, then roll in the cinnamon-sugar topping to coat. Place on the prepared baking sheet.  4. Bake 8 to 10 minutes. The tops should be cracked and not too wet looking. Let cool on a wire rack.

Vegan Spice Cake – Applesauce Spice Cake

December 1 2018 Vegan Richa 

Vegan Spice Cake – Applesauce Spice CakeVegan Spice Cake. 1 Bowl Super Moist Spiced Cake with tons of winter spice flavor and Vegan Cream Cheese Frosting. Vegan Nutfree Recipe. Glutenfree option.  Jump to Recipe  Holiday Baking Alert! This Moist Spice cake is all things delicious. Everyday Ingredients like Applesauce, cinnamon, ginger spices, flour, optional grated apple, some dried fruit such as dates and done. This spice Cake needs 1 Bowl and needs minutes to put together. The cake is super delicious on its own. Top it with nuts or a streusel. The Spices develop even more flavor a day later. Use whichever spices you have. Add a vegan cream cheese frosting if you like. Make it into muffins or a loaf!Continue reading: Vegan Spice Cake – Applesauce Spice CakeThe post Vegan Spice Cake – Applesauce Spice Cake appeared first on Vegan Richa.

No-Recipe Winter Slaw with Dreamy Orange Tahini Dressing + Selling Our Home w/ my Dream Kitchen

November 28 2018 Golubka Kitchen 

No-Recipe Winter Slaw with Dreamy Orange Tahini Dressing + Selling Our Home w/ my Dream Kitchen This may or may not be news to you, but a really good slaw is easy to make when you’ve got the foundation of nicely shredded vegetables and great dressing. Come fall/­­winter, and all my butter lettuce and baby green salad cravings get replaced with colorful slaw cravings. Slaw just feels more suitable to winter to me, probably since I can make it with more seasonally appropriate vegetables like winter greens, cabbage, grated raw squash, carrots, apple, etc. Nature tends to provide us with exactly what we need during different times of the year, and I always try to listen to that by taking advantage of what’s in season. It’s also just exciting to switch it up. So, winter slaw will be taking the place of other salads on our table for the next few months. Maybe you want to join in and give it a try as well? Or maybe you’re a slaw expert already. What this post is really about is the orange tahini dressing that will make any shredded raw vegetables shine, and also a little bit about the sad yet exciting fact that we are selling our home with my dream kitchen. So, the dressing is a dreamy combination of fresh orange juice, tahini, garlic, and other flavor stars like mustard and miso, as well as some toasted poppy seeds. I’ve been on a real poppy seed kick lately, and I find that they add the most satisfying, tiny firework-like pop (and a nutty flavor) to an otherwise smooth concoction. What I’ve decided to do here is to give a recipe for the dressing, as well as a non-recipe for a wintery slaw. The slaw can be composed of almost any vegetables that taste good raw. The key is to shred them really well, since tiny, delicate ribbons of veg really make the whole experience that much more pleasurable. A sharp knife works for this, but having a mandoline with different blade attachments is especially helpful in this case. Add in some pomegranate jewels or something crunchy like toasted or candied nuts/­­seeds, and you’re in for a really great salad component to whatever other cozy winter fare you’re enjoying at the moment. In other news, we are in the process of trying to sell our home. If you’ve been following along here for a while, you may have seen my post about the kitchen renovation that we were able to finally pull off after fifteen years of living with a typical 90s Florida kitchen (code for: not very functional or aesthetically pleasing). We put so much physical and emotional work into this renovation, and I ended with my absolute dream kitchen and living room (which compose an entire 2nd floor of the condo). So, why are we selling it? There are multiple reasons that make sense for our family. Mostly, we are ready for a change of location, though it will be so sad to leave the place we’ve called home for seventeen or so years. If I could pick everything up and move it with us wherever we end up, I would. But I can’t! So, if you or someone you know are looking for a home on a very peaceful island in the Tampa Bay region of Florida, a five minute drive from a national park beach, close to everything, with renovations that were done with lots of unique materials and even more love, click here to check out the listing and please help us spread the word :) Here are some more home-related links: – The Kitchen Renovation – The Best Way to Repurpose Vintage Fruit Crates on The Kitchn – Paloma’s Room on Apartment Therapy (from 2010!) No-Recipe Winter Slaw with Dreamy Orange Tahini Dressing   Print Ingredients for the orange tahini dressing 1½ tablespoons poppy seeds juice from 2 navel oranges ½ cup tahini 1 tablespoon dijon mustard 1 teaspoon miso 1 clove of garlic - roughly chopped 2 tablespoons olive oil 1 tablespoon maple syrup or honey, or more to taste splash of apple cider vinegar sea salt freshly ground black pepper splash of water for thinning for the slaw - use any combination of the following kale - finely shredded with a knife pinch of sea salt - for massaging the kale red cabbage - shredded with a knife or mandolin carrot - shredded or ribboned raw butternut squash - shredded raw sweet potato - shredded raw brussels sprouts - shredded raw beet - shredded apple - shredded pear - ribboned or shredded fennel - shredded pomegranate seeds toasted or candied nuts/­­seeds Instructions to make the orange tahini dressing Toast the poppy seeds on a dry skillet over high heat. Remove from the pan as soon as the seeds become fragrant and start popping. These toast up fast, so take care not to burn them. Combine the orange juice, tahini, dijon, miso, garlic, olive oil, maple syrup, apple cider vinegar, salt, pepper, and water in an upright blender and blend until smooth. The consistency of the dressing should be creamy but not too thick. Thin it out with more water if needed. Taste for salt and pepper and adjust if necessary. This recipe makes extra. This dressing is excellent on pretty much anything :) to make the slaw Prepare a large salad bowl. If using kale, place it in the bowl along with a pinch of salt and massage with your hands for a few minutes to break it down a bit. This will make your kale chewing experience so much more pleasant! Add all the other vegetables you are using to the salad bowl, along with the pomegranate seeds (if using), and candied nuts/­­seeds. Mix well to combine. Add the orange tahini dressing bit by bit and mix, until the slaw is well dressed. Enjoy right away. Keep the dressing and the vegetables separate if making ahead. The fully dressed slaw is best the day of, though it will keep in the refrigerator for a few days. 3.5.3226 You might also like... Vegan Chickpea Nicoise Salad Vegan Sweet Potato Caramel Nougat Quinoa Collard Wraps from the Sprouted Kitchen Cookbook Baby Spinach and Strawberry Salad with Pink Dressing .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 No-Recipe Winter Slaw with Dreamy Orange Tahini Dressing + Selling Our Home w/­­ my Dream Kitchen appeared first on Golubka Kitchen.

Potato Cauliflower Patties Vegan Recipe

November 25 2018 Vegan Richa 

Potato Cauliflower Patties Vegan RecipePotato Cauliflower Patties Vegan Recipe. Easy Cauliflower croquettes, pan fried or Baked. Use up leftover Mashed Potatoes /­­ Veggies. Soyfree Nutfree.  30 mins! Can be glutenfree.   Jump to Recipe   Got leftover mashed potatoes or other mashed veggies? Make these Veggie Patties! These patties are easy and come together quickly. Prep your mashed potatoes. Lightly cook the grated cauliflower and carrots on a skillet. Combine with the mashed potatoes and herbs. Shape and bake or pan-fry! These croquettes can be served with ketchup, chutney or gravy.  I use a cookie cuter to shape these into small sturdy patties. Shape as you like. Lets make some delicious veggie patties.Continue reading: Potato Cauliflower Patties Vegan RecipeThe post Potato Cauliflower Patties Vegan Recipe appeared first on Vegan Richa.

Instant Pot Vegan Mushroom Gravy – Oilfree

November 21 2018 Vegan Richa 

Instant Pot Vegan Mushroom Gravy – OilfreeInstant Pot Vegan Mushroom Gravy. No Oil 1 Pot Gluten free Mushroom Gravy made in a pressure cooker or saucepan. Freezer friendly. 30 Mins. Vegan Nutfree Recipe. Can be soyfree.  Jump to Recipe  I have a mushroom free Gravy already on the blog. It is 1 pot and 15 mins and super flavorful! Since hubbs loves mushrooms, I decided to make a mushroom one this season.  Mushrooms can take a long time to cook down and brown in a pan for the right flavor. They cook faster under pressure. If you use less liquid in the dish, then they also brown and pick on a caramelized flavor under pressure. That is what I do for this gravy.  No need to brown or stand near the kitchen, and hence no need for the oil. Just chop and dump everything in the instant pot. Pressure cook. Come back and simmer for a few mins to thicken and done. As with most the recipes, stove top instructions are added too! Try this super flavorful 1 Pot Mushroom gravy!Continue reading: Instant Pot Vegan Mushroom Gravy – OilfreeThe post Instant Pot Vegan Mushroom Gravy – Oilfree appeared first on Vegan Richa.

Vegan Lentil Mushroom Stew with Mashed Sweet Potatoes – Instant Pot or Stovetop

November 17 2018 Vegan Richa 

Vegan Lentil Mushroom Stew with Mashed Sweet Potatoes – Instant Pot or StovetopInstant Pot Lentil Mushroom Stew with Easy Mashed Sweet Potatoes. 1 Pot 30 Minute. Upside down Lentil Shepherds Pie! Vegan Glutenfee Nutfree Soyfree Recipe Stovetop option  Jump to Recipe  If you all loved the Mushroom Bourguignon, you’ll love this easy lentil mushroom stew too. Similar ingredients, process to use just 1 Pot, and just 15 mins active time! Serve it as Upside down Lentil Shepherd’s pie! It is Much easier in the instant pot. No baking required. You can bake if you wish. Spread the cooked lentil mixture in a baking dish, top with mashed sweet potato or potato, then top with minced garlic, olive oil, herbs and breadcrumbs. Bake at 425 def F for 15 mins to heat up and brown the top and done! The stew and the mashed potatoes can be made ahead, so assemble, top and bake the day of. Change up the herbs to preference. Use potatoes or cauliflower or celeriac or combination instead of sweet potatoes in the veggie mash. Use flour for thickening the stew if needed, or just blend up a portion of the stew. Lots of options! Stove top instructions in the recipe notes. This Lentil Stew is Easy, 1 Pot, Make ahead, Freezer friendly, and uses Pot in pot (PIP) in the Instant Pot. Short Active time and all the flavor like lentil shepherds pie!Continue reading: Vegan Lentil Mushroom Stew with Mashed Sweet Potatoes – Instant Pot or StovetopThe post Vegan Lentil Mushroom Stew with Mashed Sweet Potatoes – Instant Pot or Stovetop appeared first on Vegan Richa.

Vegan Sweet Potato Rolls – Soft Herb Dinner Rolls

November 15 2018 Vegan Richa 

Vegan Sweet Potato Rolls – Soft Herb Dinner RollsVegan Sweet Potato Rolls – Soft Herb Dinner Rolls. 7 Ingredients, Freezer friendly. 1 Bowl, No Added sugar, almost No Knead. Melt in your mouth sweet potato bread rolls. Vegan Soyfree Nutfree Palm Oil-free Recipe   Jump to Recipe  These Super Soft dinner rolls are what fresh bread dreams are made of. There is a triple moisture action going on here. Yeast rising slowly with just a bit of flour, the sweet potato, and then another rise. All of these together allow for amazing moisture retention in the bread. And to top it all, you don’t even need to knead it much! Just mix to bring everything together into a somewhat dough and everything will work out! You can use pumpkin puree, butternut puree or mashed potatoes(thin them slightly with non dairy milk to a pumpkin puree consistency), in these rolls. Super versatile and delicious as is. For sweeter rolls, omit the herbs and add some sugar/­­sweetener. These are lightly herbed and lightly savory just like regular dinner rolls.  These rolls need just 7 Ingredients, 1 Bowl, are almost no knead, have No Added Sugar, and can be made without Oil! Continue reading: Vegan Sweet Potato Rolls – Soft Herb Dinner RollsThe post Vegan Sweet Potato Rolls – Soft Herb Dinner Rolls appeared first on Vegan Richa.


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