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vegan vegetarian recipes

Vegan Mushroom Sauce – No Oil Option

yesterday 13:15 Vegan Richa 

Vegan Mushroom Sauce – No Oil OptionCreamy Vegan Mushroom Sauce. This Mushroom wine sauce is flexible and versatile and great to serve as side with pasta, roasted veggies, mashed veggies and more. Vegan Gluten-free Soy-free Recipe. Nut-free option.  Jump to Recipe A flavorful sauce as a side elevates comfort dishes to a new level. This Creamy Mushroom sauce with caramelized mushrooms, herbs, wine, and creamy base is versatile and delicious! Serve the sauce over cauliflower steaks, with pasta, roasted veggies, over mashed veggies, veggie meatloafs or burgers, grilled portobello mushroom, bowls and more. Change up the herbs, add more wine and less non dairy cream, adjust away to your preference!Continue reading: Vegan Mushroom Sauce – No Oil OptionThe post Vegan Mushroom Sauce – No Oil Option appeared first on Vegan Richa.

Vegan Banana Muffins with Streusel

December 4 2019 Vegan Richa 

Vegan Banana Muffins with StreuselEasy Vegan Banana Muffins with Streusel. These Soft and Fluffy Banana Bread muffin come together quickly and make for a great breakfast or snack. Add nuts, berries for variation. Vegan Soy-free Recipe. Can be nut-free.  [wprm-recipe-maker] Banana Streusel Muffins are the best bake in any season. Use up the ripe bananas by blending them with non dairy milk and sweetener, then mixing up with the flours, oats, spices and leavening, then top with a streusel or some chopped nuts and bake! These muffins are great to snack on, for breakfast or any time of the day. For a gluten-free version try my GF Banana Muffins. Add in some fresh berries, more oats, nuts and seeds of choice and make a big batch of Banana Muffins.Continue reading: Vegan Banana Muffins with StreuselThe post Vegan Banana Muffins with Streusel appeared first on Vegan Richa.

Celebrity Chef Meatless Holiday Recipes

December 4 2019 Meatless Monday 

Celebrity Chef Meatless Holiday Recipes   Meatless Monday has created our dream-team celebrity chef meatless holiday menu, featuring a plant-based take on traditional recipes created by Bobby Flay, Gordon Ramsay, Giada de Laurentiis, Martha Stewart, Rachael Ray, Jamie Oliver, Nigella Lawson and Carla Hall. From our kitchen to yours, please click the links below to enjoy these delicious, decadent, jaw dropping, and, of course, festive plant-based holiday recipes.   Appetizers Artichoke Arancini Wild Mushroom & Pomegranate Salad Cannellini & Kale Soup Sides Lemon Smashed Potatoes Persimmons & Roasted Chicories  Grilled Brussels Sprouts & Hazelnut Vinaigrette Entrees Epic Veg Lasagne Beet Wellington Stuffed Squash  Desserts  Sumptuous Chocolate Cake Deconstructed Vegan Pecan Pie Vegan Apple Pie   Interested in adding some more plant-based recipes to your repertoire? Click here for more Meatless Monday inspiration. The post Celebrity Chef Meatless Holiday Recipes appeared first on Meatless Monday.

Vegan Omelet with Mung Bean “Egg”

December 1 2019 Vegan Richa 

Vegan Omelet with Mung Bean “Egg”Vegan Omelet with Delicious Breakfast Potatoes. Mung Bean egg mixture makes a great soy-free egg substitute. Easy Moong Dal Batter for omelets or savory pancakes. No Chickpea flour! Vegan Gluten-free Grain-free soy-free Recipe Nut-free option. Jump to Recipe  Mung bean is used in Indian cuisine to make pancakes, crepes format snack or breakfast. Moong Dal, which is split and skinned green Mung bean, has a nutty flavor (milder than chickpea flour) and makes for a great option to use to make egg-free omelets. I posted a moong dal omelet way back in 2013. At that time Moong dal was available in Indian stores and some other stores, hence the recipe didn’t get as many remakes. Mung bean dal is much more easily available now and is used in many of my recipes. As with any vegani-zed version of dishes, they are dependent on personal preference. Everyone prefers various textures and format of the egg and omelet. This moong dal batter is very flexible to flavor and texture. Play around with additional flavors and adjusting the consistency and cooking time for your preferred vegan omelet.Continue reading: Vegan Omelet with Mung Bean “Egg”The post Vegan Omelet with Mung Bean “Egg” appeared first on Vegan Richa.

Dominosteine (Layered Gingerbread Candy)

November 27 2019 seitan is my motor 

Dominosteine (Layered Gingerbread Candy)This year I finally wanna share my favourite German Christmas treat with you. Its called dominosteine. Its a piece of lebkuchen (gingerbread) that is layered with jelly (apricot in most cases) and marzipan and covered in chocolate. The post Dominosteine (Layered Gingerbread Candy) appeared first on seitan is my motor.

Vegan Pumpkin Risotto Instant Pot

November 27 2019 Vegan Richa 

Vegan Pumpkin Risotto Instant PotVegan Pumpkin Risotto Instant Pot. Easy Pumpkin Risotto with Wild Rice Brown Rice Blend and Mushrooms. Make it in an Instant Pot pressure cooker or Saucepan.  Vegan Glutenfree soyfree Recipe, Oil-free option Jump to Recipe This easy risotto is comfort food with seasonal winter squash. There is squash in the risotto and and roasted squash mixed in to serve! Herbs such as sage and thyme add wonderful flavor. This risotto is cooked in an Instant pot, but you can easily cook in a saucepan as well, see recipe below for details. I use wild rice blend in this risotto for a hearty option. Use arborio for variation. Fresh sage and thyme with mushrooms and pumpkin or squash puree together add wonderful flavor to this risotto. Dont have pumpkin puree? roast the pumpkin or butternut squash,mash and use. Change up the herbs to preference, omit the mushrooms, add other veggies in this versatile Instant Pot Pumpkin/­­Butternut Squash risotto and serve garnished with some vegan parm!Continue reading: Vegan Pumpkin Risotto Instant PotThe post Vegan Pumpkin Risotto Instant Pot appeared first on Vegan Richa.

All-You-Can-Eat Vegan Buffets Around the World

November 26 2019 Happy Cow veggie blog 

– 7 restaurants in 6 countries where you can fill your plate with vegan dishes. As vegans, it’s a celebration to find entirely vegan restaurants. But entirely vegan buffets? That’s a tricky one!  The truth is: it just takes a little searching - and occasionally traveling – to find one. From east to west around the world, here are some of our favourite vegan buffets. The Poya Day Vegan Buffet - Mount Lavinia, Sri Lanka If you were to plan your Sri Lanka trip around this buffet, you wouldn’t be the first! Located near the pool and beach,  it features both a salad and dessert bar all its own. Considering it’s open only once a month (on Poya Day, a public holiday correlating with the full moon), you’ll definitely want to add this to your must-visit list. SuTao Cafe - Malvern, PA, U.S.A. The Chinese buffet at SuTao Cafe is available for lunch, dinner, and a buffet-to-go. Cold and hot items, soups, and desserts are offered - including home-made vegan sushi. All of their veggie meat and seafood dishes are made with soy protein, seitan, or konjac. With plenty of these faux meats, you’re sure to keep your omnivorous friends […] The post All-You-Can-Eat Vegan Buffets Around the World appeared first on HappyCow.

55 Vegan Gluten free Thanksgiving Recipes

November 25 2019 Vegan Richa 

55 Vegan Gluten free Thanksgiving Recipes55 Vegan & Gluten free Thanksgiving Recipes. Main Dishes, Sides, Desserts and other options for a vegan gluten-free Thanksgiving menu. Veggie Loafs, Stuffing, Casseroles, Pies and more. Planning a feast this holiday season? Here are some vegan and gluten-free options to add to the menu! Most of these recipes are by default Gluten-free or have easy gluten-free options mentioned on the post. Have a wonderful festive season! Soy-free (SF) options and Nut-free NF Options and Oil-free OF options are marked as well.Continue reading: 55 Vegan Gluten free Thanksgiving RecipesThe post 55 Vegan Gluten free Thanksgiving Recipes appeared first on Vegan Richa.

Whipped Mashed Potatoes With White Bean Gravy

November 22 2019 Isa Chandra Moskowitz 

Whipped Mashed Potatoes With White Bean Gravy photo by Joshua Foo, styling by me Feeds about 10 Let’s face it. The most important thing at the holiday table is going to be mashed potatoes. Hot on its heels is going to be gravy. So why mess around with anything less than the creamiest, fluffiest, lushest most dreamy taters? The secret here is twofold: Fold 1) Ingredients. Lots of cashew cream and buttery coconut oil. And fold 2) Method: whipping it all to high heaven with a hand mixer. You incorporate air, plus remove all the clumps without overmixing. No one will be able to resist these! The gravy I’ve used here is akin to a white pepper gravy. Thick and creamy with a lil’ kick. It starts with a roux (that’s toasted flour and oil to you, bub) for a deep sultry flavor and velvety thickness. It’s a really nice customizable recipe in that if you want to make it a mushroom gravy you can certainly add sautéed mushrooms before or after blending. If you want to make it a sausage gravy chop up some sausages and add them at the end. And so on! These recipes are from Superfun Times. Ingredients For the potatoes: 5 pounds russet potatoes, peeled and cut into 1 1/­­2 inch chunks 3/­­4 cup cashews, soaked in water for at least 2 hours (if you have a high speed blender soaking is not necessary) 3/­­4 cups vegetable broth, at room temp 1/­­3 cup refined coconut oil, at room temp 1/­­3 cup olive oil 1 1/­­4 teaspoons salt Fresh black pepper Thinly sliced chives for garnish, if desired For the gravy: 2 tablespoons olive oil 1 medium yellow, roughly chopped 4 garlic cloves, chopped 2 teaspoons dried thyme 2 teaspoons dry rubbed sage Several dashes fresh black pepper 3 cups vegetable broth, plus additional for thinning 2/­­3 cup all purpose flour 3 cups cooked navy beans (2 15-oz can, rinsed and drained) 1/­­3 cup tamari or soy sauce Salt to taste For the gravy: Directions Place potatoes in a pot and submerge in cold water by about an inch. Sprinkle about a teaspoon of salt into the water. Cover and bring to a boil. In the meantime, drain cashews and place in a blender with vegetable broth and blend until completely smooth, scraping the sides with a spatula occasionally to make sure you get everything. If you have a high speed blender this will take about a minute. In a regular blender it will take around 5 so give your blender a break every now and again. Back to the potatoes, once boiling, lower heat to a simmer, uncover and cook for about 12 minutes, until fork tender. Drain potatoes, then place back in the pot. Do a preliminary mash with a potato masher, just to get them broken up. Add half of cashew mixture, coconut and olive oil, salt and pepper and mash with a potato masher until relatively smooth and no big chunks are left. Now comes the creamiest part. Add the remaining cashew mixture, mix it it, then use a hand blender on high speed to whip the ever loving life out of them. They should become very smooth, fluffy and creamy. Taste for salt and pepper along the way, transfer to a serving bowl, garnish with chives and serve! Preheat a saucepan over medium-high heat. Sauté the onion and garlic in the oil for about 5 minutes. Add the thyme, sage and black pepper (I like a lot of black pepper in this) and cook for about 3 minutes more. While that is cooking, stir the flour into the broth until dissolved. If you have an immersion blender, then add the beans, broth mixture, and tamari to the saucepan. Blend immediately and lower the heat to medium. Stir the gravy often for about 10 minutes while it thickens. Use broth to thin as necessary.  If you are using a regular blender, add the beans, broth mixture, and tamari to the blender and blend until smooth. Transfer the onion and the other stuff from the pan to the blender. Puree again until no big chunks of onion are left. Add back to the pot and stir often over medium heat to thicken. Once the gravy thickens, reduce the heat to low. Now you can decide exactly how thick you want it by whisking in extra broth, anywhere from 1/­­2 cup to 3/­­4 cup. Cook for about 10 more minutes to let the flavors deepen, stirring occasionally, adding broth as necessary. Taste for salt. Keep gravy covered and warm until ready to serve.

Raspberry Pretzel Thumbprints

November 22 2019 Isa Chandra Moskowitz 

Raspberry Pretzel Thumbprints Photo by Joshua Foo Makes 2 dozen These cookies will satisfy all of your cravings: sweet, salty, chocolatey, fruity and the desire to spend an hour making cookies. No, it really isn’t that complicated. A little extra work will get you this super special unforgettable little baby angel of a cookie. They’re basically a holiday treat no matter what time of year you make them! These are called thumbprint but secret: it’s actually a pinkyprint. This recipe is from I Can Cook Vegan. Ingredients 1/­­2 cup canola oil 3/­­4 cup granulated sugar 1/­­3 cup brown sugar 1/­­4 cup unsweetened non-dairy milk 1 1/­­2 teaspoons vanilla extract 1 2/­­3 cup all purpose flour 3 tablespoons cornstarch 1 teaspoon baking powder 1/­­4 teaspoon salt 1 cup thin pretzel sticks 3/­­4 cup seedless raspberry jam 1/­­2 cup chocolate chips Directions 1 – Preheat oven to 350 F. Lightly grease two large baking sheets. 2 – In a large bowl beat together oil, sugar, brown sugar, milk and vanilla. Sift in flour, cornstarch, baking powder and salt. Stir to form a thick, stiff dough.  3 – Spread pretzels onto a large cutting board and cover with parchment paper. Roll a rolling pin over them to crush them into bits and pieces.  4 – Scoop walnut sized pieces, moisten your hands and roll into a ball. Then place them into the pretzel pieces, rolling around so that the pretzels pieces adhere. Place on prepared cookie sheets about 1 1/­­2 inches apart. 5 – Use your pinky to make a deep indent in the center of each cookie. Use a teaspoon to fill each indent with about a teaspoon of jam. Bake for 14 to 16 minutes, until golden on the edges and lightly browned on the bottoms. 6 – Place cookies on a cooling rack to cool. Wait until completely cool to proceed. 7 – Place cooling rack of cookies over the sink. Using a microwave or double boiler, melt chocolate chips. Let melted chocolate cool a bit, then drizzle over cooled cookies while they are still on the cooling rack, and let the excess fall into the sink for easy cleaning. Let the chocolate set in a cool room or in the fridge for 30 minutes or so.

Peanut Butter Chocolate Chip Cookies

November 22 2019 Isa Chandra Moskowitz 

Peanut Butter Chocolate Chip Cookies Makes 2 dozen Just like most 8 year olds, peanut butter chocolate chip has always been my comfort cookie. It takes only about 10 of these to make all my problems go away. These are about as peanutbuttery (yes that’s a word) that I could get them without them turning into a big old spoonful of peanut butter. This recipe is from Superfun Times. But it had a different pic! Notes ~Use creamy natural peanut butter for these. The only ingredients should be peanut butter and salt. If you use something else I bet they’d still be good, but I can’t guarantee it, so just listen to me and follow the directions for once in your life. Ingredients 3/­­4 cup refined coconut oil softened at room temperature 3/­­4 cup creamy natural peanut butter 1/­­2 cup granulated sugar 1/­­2 cup packed brown sugar 1/­­4 cup unsweetened almond milk, or preferred non-dairy milk 2 teaspoons pure vanilla extract 1 1/­­2 cups all-purpose flour 1 tablespoon cornstarch 1 teaspoon baking powder 1/­­4 teaspoon salt 1 cup semisweet chocolate chips Directions Preheat oven to 350 F. Line two cookie sheets with parchment paper.  In a large mixing bowl, use electric mixers to beat together oil and peanut butters. Beat in the sugars until fluffy. Add the milk and vanilla. Sift in 3/­­4 cup of the flour along with the cornstarch, baking powder and salt. Beat until smooth. Add the chocolate chips then use your hand to mix the batter the rest of the way, until well combined.  Place about 2 tablespoons of batter on the trays, a few inches apart. Lightly flatten with your hand. Bake for about 10 minutes, until golden on the edges. Let cool on baking sheets for a few minutes, then transfer to a cooling rack to cool completely.

New Vegetable Kathi Roll - Frankie

November 18 2019 Manjula's kitchen 

New Vegetable Kathi Roll - Frankie (adsbygoogle = window.adsbygoogle || []).push({}); Print Vegetable Kathi roll Vegetable Kathi Rolls are a popular Mumbai street food. Vegetable Kathi rolls are the perfect meal for any time. These are also a great vegan treat. This recipe is super easy to put together and it makes for the perfect lunchbox or tiffin meal. Also, this is my version of Spring Roll. Course Appetizer Cuisine Indian Keyword Appetizers, Healthy, Homemade, Jain Food, Lunch Box Meal, No Garlic, No Onion, Picnic Food, Sattvik, Satvik, Snack, Spring Roll, Street Food, vegan, Vegetable Roll, Vegetarian Prep Time 15 minutes Cook Time 15 minutes Servings 2 people IngredientsFor Kathi roll2 uncooked tortilla 2 tsp oil to cook the tortillas About 20 spinach leaves cut into 2-3 pieces 1/­­2 cup red bell pepper thinly sliced and remove the seeds 1 cup cabbage thinly sliced 1/­­4 cup carrots shredded 1/­­2 cup cucumber thinly sliced 2 Tbsp cilantro leaves finely chopped Peanut Sauce 1/­­4 cup peanut butter 2 Tbsp soy sauce 1 Tbsp ginger juice 1 Tbsp sugar 2 Tbsp lime juice 1 Tbsp sesame oil optional 3 whole red chilies InstructionsSauceRemove the seeds from red chili and soak in 2 tablespoons of hot water for few minutes. Blend all the ingredients together except peanut butter, soy sauce, ginger juice, sugar, lime juice, and sesame oil. After spices are blended to paste add peanut butter and blend enough to mix t well. Note: dont over blend peanut butter will leave the oil. Check if the salt is needed, soy sauce is quite salty. Kathi RollHeat the skillet over medium high, lightly oil the skillet, place the tortilla over skillet for about half a minute, it will change in the color lightly and puff different places. Flip the tortilla over, and lightly brush the oil, flip it again and lightly brush the tortilla. tortilla should have light golden color on both sides. Remove the tortilla from the skillet, make both tortilla same way. And set it aside. You can cook the tortillas in advance. Assembling the FrankieTake one tortilla and put it over a flat surface. Spread about 2 tablespoons of peanut sauce over tortilla, leaving 1/­­2 inch around. Center of the tortilla spread the vegetables moderately, spinach, carrot, bell pepper, cucumber, cabbage, and cilantro. Roll them tightly like burrito. Use extra peanut sauce as a dip. NotesSuggestions Instead of tortilla you may use left over Roti, Paratha. Serve Peanut Sauce as a dipping sauce with vegetable salad, French fries or with variety of bread. You may also enjoy Idli Manchurian, Veggie Hash Browns The post New Vegetable Kathi Roll - Frankie appeared first on Manjula's Kitchen.

7 Restaurants Serving Vegan Thanksgiving Dinner – 2019

November 17 2019 Happy Cow veggie blog 

It’s that time of year again… The Holidays are here! Whether you’re staying in for a cozy couples meal, showing up to Friends-giving, or traveling to be with family out of town, these restaurants have got you covered without having to lift a finger – well, except to click the “order” button. Here are seven restaurants serving a vegan Thanksgiving menu from which you can order this holiday season. Where: Trumpet Blossom Cafe – Iowa City, IA Fearful that your Midwestern relatives won’t have any vegan options for you at the table? Fear not! Trumpet Blossom Cafe has got the goods. You can be sure that this meal will reflect seasonal creativity while comforting and nourishing you all at once. “Thanks, Vegan” Meal Details: Menu: a la carte. Gluten-free?: Everything is gluten-free, unless labeled. Must order by: Sunday, November 24th at 3pm. Pick-up at restaurant: Tuesday or Wednesday, November 26th or 27th between 11am – 8pm. (There are also a few seats left for a separate seasonal event hosted by Trumpet Blossom Cafe at the Hancher Culinary Arts Experience on Wednesday, November 20th) HappyCow | Website   Where: The Herbivorous Butcher – Minneapolis, MN Ahh, the dreaded holiday interrogations. “Where […] The post 7 Restaurants Serving Vegan Thanksgiving Dinner – 2019 appeared first on HappyCow.

Cranberry-Carrot Cake with Vegan Maple-Cream Cheese Frosting

November 13 2019 VegKitchen 

Cranberry-Carrot Cake with Vegan Maple-Cream Cheese Frosting This cranberry-carrot cake is festive and luscious, but with a minimum of fat and a plethora of fresh fruit (and a vegetable!) in the batter, not the least bit guilt-inducing. It’s a nice alternative to pumpkin pie for Thanksgiving dinner, for those few who don’t care for it, and wonderful for Christmas as well. The post Cranberry-Carrot Cake with Vegan Maple-Cream Cheese Frosting appeared first on VegKitchen.

Vegan in the Caribbean: Where To Go And What To Eat

November 30 2019 Happy Cow veggie blog 

With the weather turning chillier here in America, it’s not a bad idea to look toward the Caribbean – and with some newer vegan options on some friendly islands, who wouldn’t want to plan a holiday getaway? Let HappyCow be your guide for vegan food while you decide upon the island of your preference. Aruba With the most HappyCow listings per capita out of the entire Caribbean, Aruba is sure to have plenty of options for vegan food. According to locals: the most fun part of Arubas vegan scene is the culture shift that has happened over the past few years. Youll easily meet locals on your vacation who will tell you theyre vegan or that theyre on their vegan journey. People are super friendly and love to talk about veganism here because its got such a positive reputation! Why it’s got a great reputation: o Youll find indulgent and creative vegan menus at many restaurants within walking distance of the high and low rise hotel areas. o Both major supermarkets on the island have all of the vegan products and brands you know and love, from vegan cheeses to ice cream and deli slices. o Vegan retreats will be […] The post Vegan in the Caribbean: Where To Go And What To Eat appeared first on HappyCow.

Vegan Miso Kale Scalloped Potatoes

November 27 2019 Golubka Kitchen 

Vegan Miso Kale Scalloped Potatoes Before we get into these delicious potatoes, we want to thank you for your support on our new desserts ebook! It truly means the world to see you guys enjoying it. And in case you missed it, we just released an ebook, filled with our favorite vegan and gluten-free dessert recipes that are great for the holidays and beyond. You can learn more about it and buy yours here. And these potatoes! There’s no such thing as too many ideas for carby vegetable sides in our book, and this one is so tasty. We layer thinly mandolined potatoes with silky kale and bake them in a miso-pine nut sauce, until golden and crispy on top and soft and creamy inside. The result is pure coziness. Wishing all our American friends a great holiday and a great rest of the week to everyone else

Quinoa Pancakes

November 26 2019 Isa Chandra Moskowitz 

Quinoa Pancakes photo by VK Rees Makes 8 pancakes I put this recipe on Instagram awhile ago so maybe you’ve already made them and know that they are AWESOME! The only reason I put quinoa in my pancakes is for the crunch. Not for the extra protein, I get plenty of that elsewhere, and not just to level up my vegan, Im already level 10. The crunch just gives me life. It also makes the pancakes so very pretty. The quinoa should be cooked al dente for the best experience. And I like red quinoa for the prettiest contrast. First make sure your quinoa is cooked according to package directions and then fully cooled. Maybe do that the night before so you’re ready to go in the morning? Wow, you planned that well. This recipe is from I Can Cook Vegan. Notes ~ To cool quinoa quickly without overcooking it, spread onto a baking sheet and place in the refrigerator. ~ Dont use an electric mixer for the batter. Overmixed pancakes tend to result in a dense pancake. I use a dinner fork to get everything mixed. ~ You have to let the batter rest for ten minutes or so. The vinegar and the baking powder need to react with each other and the gluten needs to settle in and rest. ~Dont crowd the pan. Even in my big cast iron, I dont make more than two pancakes at once. ~ Dont use too much oil in the pan. It will result in a tough exterior. A very thin layer of oil is what you want and a spray can of organic coconut oil works perfectly for this. ~ Preheat the pan for a good ten minutes. I use cast iron and put it on moderate low heat (right around 3 on my stovetop), but you will probably need to adjust a little to get the temp just right. Remember, the temp is not set in stone. Lower and raise in tiny increments as needed. Even turning the dial 1/­­4 inch can result in big changes. ~ Use a measuring cup (with a rounded bottom if possible) to scoop out the batter. And remember to always spray the cup between pancakes, to prevent sticking. 1 cup cooked red quinoa, cooled completely 1 1/­­2 cups all purpose flour 1 tablespoon baking powder 2 tablespoons granulated sugar 1 teaspoon salt 1 1/­­4 cup unsweetened almond milk (or fave non-dairy milk) 2 teaspoons apple cider vinegar 1/­­2 cup water 3 tablespoons canola oil 1/­­2 teaspoon pure vanilla extract Directions First make sure your quinoa is cooked al dente according to package directions and cooled. Then proceed with the recipe. In a large mixing bowl, sift together flour, baking powder, salt and sugar. Make a well in the center of the dry ingredients. Measure the milk into a measuring cup. Add the milk, vinegar, water, oil and vanilla to the well in the dry ingredients. Stir with a fork until a thick, lumpy batter forms. That should take about a minute. It doesnt need to be smooth, just make sure you get all the ingredients incorporated. Fold in the quinoa. Preheat the pan over medium-low heat and let the batter rest for 10 minutes. Lightly coat the pan in oil. Add 1/­­3 cup of batter for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 3 minutes or so. Pancake should be puffed up, and golden brown. Rest pancakes on a large plate loosely covered with tin foil until ready to serve with lots of maple syrup and butter! To reheat, place pancakes in on a baking sheet covered with tin foil in a  300 F degree oven for 5 minutes or so.

Mushroom Gravy, Savory Stuffing, Fudge Brownie Pie, and 8 Other Plant-Based Swaps for Your Thanksgiving Feast

November 25 2019 Meatless Monday 

Mushroom Gravy, Savory Stuffing, Fudge Brownie Pie, and 8 Other Plant-Based Swaps for Your Thanksgiving FeastThanksgiving is a time for family, giving, and gratitude. But its also the time for stuffing...and starches, and birds, briskets, casseroles, cranberry sauce, gravy, dressings, and desserts! But as we know from Thanksgivings past, the entire family doesnt always agree, especially when it comes to the food on the dining room table.  So, whether your guests prefer dark meat, white meat, or no meat, its important that your Thanksgiving spread accommodates everyone. Fortunately, the classic Thanksgiving fixings can be made completely plant-based without compromising tradition or taste. Weve compiled a collection of simple plant-based Thanksgiving swaps that allow everyone -- from the newly vegan to the traditional omnivore -- to enjoy the holiday feast, together. Mushroom Gravy from Trader Joes Sometimes your secret recipe is store bought. We wont tell. Trader Joes has an impressive Organic Savory Vegan Gravy made with onion, garlic, coconut milk, tamari, mushrooms, and a whole bunch of seasonings and zero work for you. Oh, its also gluten free. Roasted-Garlic Smashed Potatoes from Minimalist Baker The secret to incredibly light and fluffy dairy-free mashed potatoes isnt much of a secret. After boiling and mashing your potatoes (you can use a potato masher or hand mixer; if you use the latter, be careful not to overmix), fold in non-dairy butter and a whole head of roasted garlic to pump up the decadence.  Super Savory Vegan Stuffing from The Cheeky Chickpea A Thanksgiving spread is judged not on its turkey, but rather the quality of its stuffing. We scoured the internet to find the most satisfying stuffing recipe available. Chopped mushrooms, wild rice, bell peppers, vegetable bouillon, plant-based sausage, cubed up bread, and Thanksgiving seasonings -- fennel, garlic, parsley, fresh rosemary -- make this stuffing simply irresistible. Cinnamon Sugar Sweet Potato Casserole from Eat With Clarity Oh, sweet potato casserole; you sit innocently on the Thanksgiving table masquerading as a member of the main meal, but we all know youre our pre-dessert dessert...with your delightful topping of crushed pecans, coconut sugar, oats, and marshmallows. But the sweet and creamy nature of this indulgent side dish is a necessary counterbalance to all the punchy herbs and spices. This recipe adds another dimension to the traditional sweet potato casserole by using non-dairy milk, ground flax seeds, and melted coconut oil. Roasted Root Vegetables with a White Balsamic Glaze from Healthy World Cuisine No bacon necessary for these magical root vegetables. The recipe suggests fennel, carrots, and Cipollini onions, but you can add any of your favorite seasonal vegetables. Curried Green Bean Casserole from Omnivore’s Cookbook A spin on the classic, this curried green bean casserole adds a new dimension to the Thanksgiving table. Traditional green bean casseroles typically rely on a can of condensed cream of mushroom soup and a topping of bread crumbs and fried onion straws. This recipe is just as easy to make, but offers your taste buds so much more! No-Meat Loaf from Nora Cooks Turkey doesnt always have to be the star of the Thanksgiving spread. Meatloaf traditionally plays a supporting role, but this holiday season let it take center stage with this smoky, savory plant-based chickpea loaf. After its covered with a tangy ketchup glaze and baked in the oven, its look and texture become indistinguishable from its meaty counterpart. Cranberry Jam from Delish Theres something extraterrestrial-looking about the maroon cylinder of congealed cranberry sauce that you always find sitting menacingly next to the gravy boat. Its Thanksgiving, you deserve better. Treat your family (and yourself) with this simple-to-make four-ingredient cranberry jam. All you need is fresh cranberries, sugar, water, orange zest, and about twenty minutes. Your dinner rolls, stuffing, and other Thanksgiving starches will thank you. Chipotle Whole-Roasted Cauliflower with Caper Vinaigrette from Goya Need an alternative centerpiece for your Thanksgiving meal? Look no further than this elegant whole roasted cauliflower with a smoky chipotle finish. Top your cauliflower steaks with a tart and briny caper vinaigrette for a perfect alternative to the big bird. Chocolate Fudge Brownie Pie from Sweet Vegan Sara Some people eat to live, others eat to get to dessert. Your patience has paid off. This plant-based chocolate fudge brownie pie looks sinful, but it really isnt. The crust uses a combination of almond flour, rolled oats, date sugar, and flax eggs (coagulated flax seeds), while the filling is as healthy as hummus, using chickpeas, nondairy milk, date paste, cocoa powder, rolled oats, and vegan chocolate chips. Creamy Coconut Pumpkin Pie from Loving It Vegan What makes this pumpkin pie filling so much more luxurious than the rest? A rhinestone-studded crust? Nope, this pie gets its extra decadent flare from a can of full-fat coconut milk. Fold in some brown sugar, maple syrup, pumpkin pie spice, and a little bit of cornstarch, and youve got yourself the ultimate Thanksgiving dessert.   Invite your friends and family to try (and share) these plant-based Thanksgiving swaps. If youre looking for more meatless recipe inspiration, check out our recipe gallery. The post Mushroom Gravy, Savory Stuffing, Fudge Brownie Pie, and 8 Other Plant-Based Swaps for Your Thanksgiving Feast appeared first on Meatless Monday.

New Ebook: Golubka Kitchen Sweets!

November 24 2019 Golubka Kitchen 

New Ebook: Golubka Kitchen Sweets!Our new ebook is here! Golubka Kitchen Sweets is a collection of our favorite, vegan and gluten-free dessert recipes in the world. This was one of the most purely joyful projects we’ve ever worked on, and we are so excited to venture into the world of self-publishing on this sweet note. We love the complete authorship and creative freedom that the ebook model allows, and the inspiration has truly been non-stop with this one. There’s a nice balance of traditional recipe interpretations and new, fun flavors in the form of pies, cookies, cakes, ice cream, bars, and more in this book. We are so proud of and in love with every recipe and hope that you’ll feel the same. You can check out a few sneak peek photos and the full recipe index below.  Click Here to Buy Recipe Index *all recipes are vegan and gluten-free Almond Tart/­­Pie Crust Flax and Nut Pie Crust Coconut Caramel Coconut Condensed Milk Sweet Dukkah Decadent Chocolate Hazelnut Spread Chocolate Chip Cookie Dough Chocolate Chip Oatmeal Cookies Caramelized Banana Cr?me Br?lée Apple Pie Pecan Pie Pumpkin Pie Lemon Meringue Pie Banana Cream Pie Avocado Lime Pie Cookies and Cream Pie - Salted Caramel Tart Dark Chocolate Tart Peanut Butter, Chocolate and Caramel Tart Wagon Wheels Chocolate-Covered Halva Protein Bars Banoffee Coffee Cake Upside Down Orange Polenta Cake Chocolate Zucchini Bread with Pine Nut Frosting Lemon Poppy Seed Scones with Cashew Butter Glaze No-Churn Dulce De Leche Ice Cream Click Here to Buy The post New Ebook: Golubka Kitchen Sweets! appeared first on Golubka Kitchen.

Vegan Pot Pie with Black Pepper Biscuits

November 22 2019 Vegan Richa 

Vegan Pot Pie with Black Pepper BiscuitsVegan Pot Pie with Black Pepper Biscuit topping. Veggies in Savory herbed sauce topped with easy No Oil Black Pepper Biscuit topping. Classic flavors, easier and simpler! Vegan Soy-free Recipe. Option for Nut-free Gluten-free. Jump to Recipe Holiday Meals wouldn’t be complete without a classic pot pie. This Savory herby filling reminds me of a chickin pot pie. The black pepper biscuit topping is crisp and delightful over this veggie filled pot pie. Change up the herbs and veggies to preference. Add some soy curls for a chickin like texture, use other biscuit topping, or puff pastry or a pie crust of choice.Continue reading: Vegan Pot Pie with Black Pepper BiscuitsThe post Vegan Pot Pie with Black Pepper Biscuits appeared first on Vegan Richa.

Cranberry Spice Oatmeal Cookies

November 22 2019 Isa Chandra Moskowitz 

Cranberry Spice Oatmeal Cookies Picture by VK Rees Makes 2 dozen Oatmeal cookies just remind you of home. If you come from a home that deprived you of chocolate chip cookies. Just kidding! These are gorgeous little clusters of oats studded with ruby cranberries. Crispy on the edges, chewy inside with a hint of spice.  Just the perfect thing for the holidays if you can forget about the war on Christmas and enjoy a cookie for a minute. This recipe is from Superfun Times. Notes ~ If you dont have pumpkin pie spice, 3/­­4 teaspoon ground ginger, 3/­­4 teaspoon ground cinnamon and a pinch of cloves oughta do it! Ingredients 1/­­3 cup refined coconut oil, softened at room temp 1/­­3 cup packed brown sugar 1/­­3 cup granulated sugar 3 tablespoons unsweetened almond milk or your fave non-dairy milk 1 tablespoon organic cornstarch 2 teaspoons pure vanilla extract 1/­­2 cup all-purpose flour 1/­­2 teaspoon baking soda 1 1/­­2 teaspoons pumpkin pie spice 1/­­2 teaspoon salt 1 1/­­2 cups rolled oats 1/­­2 cup dried sweetened cranberries 1/­­2 cup chopped walnuts Directions Preheat oven to 350 F. Lightly grease 2 large baking sheets.  In a large mixing bowl, use a handmixer or strong fork to cream together oil and sugars. Mix in the vanilla. Add the cornstarch and milk, and mix until the cornstarch is dissolved.  Sift in the flour, baking soda, spices and salt and mix to combine. Add the oats, cranberries and nuts, and use your hands to form a stiff dough. Scoop cookies out with a tablespoon or server, using about two tablespoons of dough per cookie. Place about 2 inches apart. Flatten a little with your hand. Bake for 10 to 12 minutes, until edges are lightly browned. Remove from oven and cool for about 5 minutes then transfer to cooling rack to cool completely.

Peanut Butter And Jelly Baked Oatmeal

November 18 2019 Vegan Richa 

Peanut Butter And Jelly Baked OatmealEasy Vegan Peanut Butter And Jelly Baked Oatmeal! No Flour, No refined sugar, No Added oil! Favorite PB & J Sandwich in Baked Oatmeal Bar form. Gluten-free Soy-free Recipe , Nut-free Option. Jump to Recipe This Peanut Butter and Jelly Baked Oatmeal is the holiday breakfast you need! Crisp edges, swirls of preserves or jams or jelly, soft muffin like middle, a moist PB & J oatmeal bar! Add toppings of choice. This baked oatmeal has Just 9 ingredients, no added oil, no refined sugar and takes 10 minutes active time to put together. It has peanut butter, oats, non dairy milk, maple syrup, peanuts and berry preserves and will be a permanent fixture like my Banana Baked Oatmeal and Pumpkin Baked Oatmeal. Change up the additions to preference. Add a drizzle of softened peanut butter and more preserves or dried blueberries and serve!Continue reading: Peanut Butter And Jelly Baked OatmealThe post Peanut Butter And Jelly Baked Oatmeal appeared first on Vegan Richa.

New Plant-Based Meatless Monday Cookbook Will Get the Whole Family to Eat Their Veggies

November 18 2019 Meatless Monday 

New Plant-Based Meatless Monday Cookbook Will Get the Whole Family to Eat Their VeggiesLooking for some culinary inspiration for your next round of Meatless Monday meals? Well, we have some EXCITING news: The first Meatless Monday cookbook is finally here, and with over 100 delicious, better-for-you plant-based recipes youll be able to whip up a meat-free meal for any type of eater -- from experimental flexitarians to new vegans to the staunchest of carnivores. The Meatless Monday Family Cookbook , by Jenn Sebestyen, emphasizes the limitless potential of plant-based cooking. The recipes are nutritious, easy-to-prepare, and mimic the look, taste, and texture of comfort-food favorites (youve got to check out the lentil Bolognese, butternut-squash mac and cheese, and meaty mushroom stew). The book, whose foreword is written by Sid Lerner, founder of the global Meatless Monday initiative and The Monday Campaigns, is based on the Meatless Monday philosophy of cutting out meat one day a week for your health and the health of the planet. And as its title suggest, The Meatless Monday Family Cookbook is designed for the whole family, because when kids are involved in the prepping and cooking process, they develop a greater appreciation, understanding, and respect for the food in front of them. The cookbook officially goes on sale November 19, but weve included a few recipe highlights to share with you. And with Thanksgiving right around the corner, these plant-based recipes might just be what you need to round out the holiday dinner table.     Garlicky White Bean Avocado Toast with BBQ Drizzle This recipe marries the best traits of avocado toast with the enticing aroma and flavor of cannellini beans slowly sautéed with fresh garlic and olive oil. The mixture is spooned on to the avocado-smeared toast and drizzled with a sweet and tangy homemade barbecue sauce. Pumpkin Maple-Glazed Penne with Roasted Fall Vegetables With butternut squash, carrots, parsnips, and Brussels sprouts, youre getting all the best that autumn has to offer. The subtle maple glaze adds a surprisingly subtle sweetness that pairs nicely with the fall vegetables. Meaty Mushroom Stew over Garlic Mashed Potatoes Theres nothing cozier than a hearty stew and some mashed potatoes. This recipe, which uses cremini and shitake mushrooms and a healthy dose of tamari, is an homage to umami. Ladle it over a scoop of mashed potatoes for some pure plant-based bliss. Creamy Vegetable Noodle Soup Its like a chicken potpie -- minus the chicken and the pie. No animal products are necessary for this smooth and sultry creamy vegetable noodle soup. Vegetable broth, almond milk, nutritional yeast, and a whole lot of seasonings and aromatics make this soup satisfying and delicious. Very Berry Quinoa Salad with Cinnamon Toasted Pecans This salad is light and fresh yet has plenty of protein from the quinoa and pecans. Fresh summer berries are little powerhouses of vitamins and are super kid-friendly. The toasted pecans take this dish to the next level. Rice and Bean Pan Grilled Burritos A burrito is engineered to include an entire meals worth of goodies wrapped in one, warm, fluffy package. Chocked full of smoky pinto beans, cilantro rice, lettuce, and an avocado green chile sauce, be prepared for requests for seconds. BBQ Chickpea Veggie Bowls Channeling the hot smoke of the barbecue pit, this BBQ chickpea veggie bowl is charred, sweet, and tangy with a satisfying crunch. The recipe calls for roasted broccoli, red peppers, onions, and chickpeas, but you can top your brown rice bowl with any variety of vegetables. Just dont forget to drizzle over some homemade sweet-and-spicy barbecue sauce. Sweet-and-Spicy BBQ Sauce The proper blend of sweet and heat, this BBQ sauce uses smoky chipotles, tart apple-cider vinegar, maple syrup, and a blend of spices. Squeeze a little bit any meatless Monday meal to take it to the next level. About the author: Jenn Sebestyen is the creator of VeggieInspired.com. She was inspired to write The Meatless Monday Family Cookbook to help moms and dads get both picky kids and die-hard carnivores to eat more veggies. She offers tips and tricks that have worked for getting her kids on board with a veggie-heavy Meatless Monday plan.   Interested in learning more about Meatless Monday? Click here for more recipes, cooking tips, and ways that you can spread the Meatless Monday message to your community. For a chance to be featured in our next recipe roundup, make sure to tag @MeatlessMonday or use the hashtag #meatlessmonday the next time you post a meatless or plant-based recipe. The post New Plant-Based Meatless Monday Cookbook Will Get the Whole Family to Eat Their Veggies appeared first on Meatless Monday.

Vegan Creamed Spinach with Biscuit Topping

November 15 2019 Vegan Richa 

Vegan Creamed Spinach with Biscuit ToppingVegan Creamed Spinach. Simple Creamy Delicious Spinach baked with non dairy cream and topped with herbed cheesy biscuit topping. Vegan Recipe. Can be Soy-free, Nut-free, Gluten-free.  Jump to Recipe Creamed Spinach makes for a delicious side in the holiday season. Spinach, kale or other greens cooked with herebs, garlic and cheesy cream and served as is or with cheesy biscuit topping! Lets raise that bar on Vegan Creamed Spinach. This Creamy Spinach Gratin comes together really quickly with just 7 ingredients. Once the mixture is slightly thickened, top with the quick cheesy biscuit topping and bake!Continue reading: Vegan Creamed Spinach with Biscuit ToppingThe post Vegan Creamed Spinach with Biscuit Topping appeared first on Vegan Richa.

Palak Pakora (Crispy Spinach Fritters)

November 13 2019 Manjula's kitchen 

Palak Pakora (Crispy Spinach Fritters) (adsbygoogle = window.adsbygoogle || []).push({}); Print Palak Pakora (Crispy Spinach Fritters) Palak Pakoras are a crispy and flavorful snack, and quite possibly the tastiest compliment for your afternoon tea. Warning: These pakoras are highly addicting! Eat at your own risk! This recipe will serve 4. Course Appetizer, Snack Cuisine Indian Keyword Appetizers, Gluten Free, Homemade, Jain Food, No Garlic, No Onion, Sattvik Food, Snack, Spinach Fritters, Tasty, Teatime, vegan Prep Time 10 minutes Cook Time 10 minutes Servings 4 people Ingredients2 cup packed spinach roughly chopped 1 cup besan gram flour 2 Tbsp corn starch 2 tsp chili flakes adjust to taste 2 tsp coriander crushed dhania 1/­­2 tsp mango powder amchoor 1/­­2 tsp cumin seeds jeera 1/­­2 tsp salt 1/­­8 tsp asafetida hing 1 tsp oil InstructionsCombine all the dry ingredients, with spinach, besan, corn starch, coriander, cumin seeds, chili flakes, salt, mango powder, and asafetida in a bowl. Mix it well. Add water as needed to make sticky dough. Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should come up slowly. Oil your palm lightly, take about 2 tablespoons of dough and roll them in patties, but not very thin. Make all the patties and put them over greased plate. Drop the patties slowly in oil, do not overlap the pakoras. Fry the pakoras this will take three to four minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown. Repeat this process for the remaining batches. NotesThey taste best when they are served hot. Palak Pakoras taste delicious specially when they are served with sweet and sour tamarind chutney, and hot cup of chai. You can also serve them as a chaat drizzling whipped yogurt, tamarind chutney and cilantro chutney.  If you have prepared them before, the best way to heat the pakoras fry them again or heat them in oven at 350 for about 10 minutes. Enjoy! And thank you The post Palak Pakora (Crispy Spinach Fritters) appeared first on Manjula's Kitchen.


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