vegan - vegetarian recipes

Try it! You will enjoy it!

Shrikhand recipe | shrikand sweet | how to make kesar shrikhand

The Plant Protein Revolution Cookbook

Smoked Cheddar Mac & Cheese with Baked BBQ Tofu

Chocolate kulfi recipe | chocolate wali kulfi | kulfi chocolate










vegan vegetarian recipes

The Absolute Best Recipes You Can Make with Your Forgotten Pantry Staples

yesterday 06:00 Meatless Monday 

The Absolute Best Recipes You Can Make with Your Forgotten Pantry StaplesYour pantry is full of forgotten treasures: the can of kidney beans hiding behind the rigatoni; the unopened pouch of quinoa tucked off in the corner; the lonely tin of canned corn... But these ingredients, along with other overlooked pantry staples, can be used to make some pretty marvelous meals -- if you know how to prepare them. As more people are cooking at home, the Meatless Monday team set out to ask our followers which of their pantry items theyve found to be the trickiest to cook. Our surveys have revealed that people arent quite sure what to do with canned corn, quinoa and canned kidney beans. We sought the assistance from some of our favorite chefs, bloggers, and Instagram influencers to help us compile a list of superb plant-based recipes featuring popular, yet underutilized, pantry staples. Check out the list below and get cooking! Corn Recipes   TexMex Chickpea Corn Fritters from Kevin Curry - Fit Men Cook When it comes to plant-based patties, fritters always have more fun. These Tex-Mex chickpea corn fritters from Fit Men Cook become nice and crisp after a quick spin in the air fryer (or oven). Canned or frozen corn work for this one, but the big spice blend -- smoked paprika, chili powder, cumin, oregano -- is definitely a must. Source: Fit Men Cook Corn, Avocado, and Tomato Salad from Rachel Paul - The College Nutritionist Want something a little lighter for the summer season? Try this corn, avocado and tomato salad from the College Nutritionist . Source: College Nutritionist Garlicky Corn and Tuna Pasta from Lenny Wu - Vegamelon This isnt you moms tuna casserole. Pairing a vegan protein with sweet corn and spices makes this garlicky corn & tuna pasta from Vegamelon a must try. Source: Vegamelon Easy Vegan Jalape?o Cornbread from Jenn Sebestyen - Veggie Inspired This recipe for vegan jalape?o cornbread from Veggie Inspired uses canned corn and jalape?o for a sweet punch of heat. Source: Veggie Inspired Crockpot Chili from Makenna Hale Corn and chili were meant for each other. This crockpot chili from Makenna Hale is vegan and free of both soy and gluten. Source: Makenna Hale   Vegan Lentil Shepherds Pie from Naturally Zuzu Hearty and delicious, this vegan lentil shepherds pie from Naturally Zuzu will keep your taste buds craving more. Source: Naturally Zuzu Pro tip from Karla Dumas and the Humane Society Culinary Team: Roast canned corn to naturally caramelize it and bring out the sweetness. Season with salt, pepper and lime juice; add beans and cilantro for a quick side dish. Quinoa Recipes   Instant Pot Vegan White Bean Quinoa from Nisha Vora - Rainbow Plant Life You can never have enough chili recipes. This recipe for instant pot vegan white bean quinoa chili from Rainbow Plant Life uses coconut milk and cannellini beans, making it extra creamy and delicious. Source: Rainbow Plant Life Sweet Potato Quinoa Latkes from Joy Bauer Holidays, brunch, late-night snack, doesnt matter; these savory sweet potato latkes from Joy Bauer are the perfect place to put that quinoa. The original recipe calls for egg whites, but to make these latkes completely plant-based, use one of these vegan egg replacements . Source: Joy Bauer Fig and Raisin Quinoa Couscous from My Organic Diary Completely gluten free, this recipe from My Organic Diary marries the flavors of North Africa with protein-packed quinoa. Golden raisins, cinnamon, and figs makes this flavorful side dish perfect for pool-side dining. Source: My Organic Diary Cherry Mint Quinoa Salad from Lisa Drayer In addition to her cherry mint quinoa salad , Lisa Drayer covered the Meatless Monday pantry challenge in her recent CNN article, How to eat less meat and more plants , that also featured Chef Adam Kenworthy s quinoa recipe suggestion and physician and chef Dr. Robert Grahams advice on the health benefits of plant-based eating. Source: Lisa Drayer Peanut Butter Quinoa Cookies from DJ Blatner These peanut butter quinoa cookies from DJ Blatner are seriously inventive and delicious. By using a combination of quinoa, oats, and flax seeds, youre getting a solid helping of fiber packaged in a sweet, nutty cookie. Source: Dawn Jackson Blatner Teriyaki Fried Quinoa from The Foodie Takes Flights Skip the takeout and sauté your own version of fried rice, or, in this case, teriyaki fried quinoa . Throw in a colorful collection of vegetables: corn, carrots, peas, purple cabbage, and youve got yourself a rainbow of a meal courtesy of The Foodie Takes Flight . Source: The Foodie Takes Flight Kidney Bean Recipes   Easy Pantry Pasta Bake from Delicious and Healthy by Maya Clean out the pantry while making a filling family dinner. Use kidney beans (but any can of beans will do), spinach, tomato sauce, and a spice racks-worth of seasonings for this better-for-you easy pantry pasta bake from Delicious and Healthy by Maya . Source: Delicious and Healthy by Maya Comforting Black and Kidney Bean Chili from James - Healthy Living with James Cocoa powder? Cinnamon? Coriander? The unique blend of spices makes this comforting black and kidney bean chili  from Healthy Living with James a unique spin on the classic. Source: Healthy Living with James Zucchini Oat Veggie Patties from Sharon Palmer With a base of kidney beans, shredded zucchini, oats, and seeds, no two bites of these spicy zucchini oat veggie patties from Sharon Palmer will be the same. Source: Sharon Palmer Best Vegan Chili from Hannah - Two Spoons CA Is it really the best vegan chili ? Try this recipe from Two Spoons CA and decide for yourself! Source: Two Spoons CA BBQ Kidney Bean Kale Burgers from Jenn Sebestyen - Veggie Inspired These kidney bean kale burgers from our friend Jenn Sebestyen at Veggie Inspired develop a nice crunchy crust after 40 minutes in the oven. A mixture of tahini, apple cider vinegar, molasses, and liquid smoke give these patties that beloved barbecue flavor without the grill. Source: Veggie Inspired Click here  for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation. The post The Absolute Best Recipes You Can Make with Your Forgotten Pantry Staples appeared first on Meatless Monday.

High-Vibe Condiment Classics

May 23 2020 My New Roots 

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

Eggless Cake Recipes – 25 Simple Cakes without eggs + Baking Tips

May 22 2020 Vegan Richa 

Eggless Cake Recipes – 25 Simple Cakes without eggs + Baking TipsA collection of the best easy eggless cake recipes. Forget boxed mixes and try any of these simple cake recipes instead. When you’ve been having a bad day, you know what can instantly cheer you up? A slice of cake! Now, most cakes rely on eggs to create that fluffy, cloud-like texture that we are looking for. They are usually added to make the batter smoother with more stable air bubbles that give the cake structure and that airy fluffy consistency. Additionally, eggs also help in binding the other ingredients together. The good news is that you can easily replicate the same spongy texture without the use of eggs. Eggs can be replaced with mashed bananas, applesauce, vinegar with baking soda, yogurt, and sometimes even silken tofu. Eggless cakes can be tricky to nail, but they don’t always have to be fussy or complicated.  All you need is a good recipe. Here are some easy and best ones I have ever made. Many of the regular cakes have Glutenfree options in recipe notes and there are some exclusively  Glutenfree cakes listed as well!Continue reading: Eggless Cake Recipes – 25 Simple Cakes without eggs + Baking TipsThe post Eggless Cake Recipes – 25 Simple Cakes without eggs + Baking Tips appeared first on Vegan Richa.

Vegan Stroopwafels (Syrup Waffles)

May 21 2020 seitan is my motor 

Vegan Stroopwafels (Syrup Waffles)Stroopwafel means syrup waffle. Let me translate: caramel waffle cookie! Its a thin sandwich cookie with a layer of sticky, malty caramel in between. The post Vegan Stroopwafels (Syrup Waffles) appeared first on seitan is my motor.

The Plant Protein Revolution Cookbook

May 19 2020 Robin Robertson's Global Vegan Kitchen 

The Plant Protein Revolution Cookbook Im very happy to announce that my new cookbook, The Plant Protein Revolution Cookbook, launches in less than three months. And the timing couldn’t be better as more people than ever are moving away from eating animals. If you’re new to a plant-based diet (or even if you’re not) chances are you’ll be asked the same question I’ve been asked since going vegan over thirty years ago: Where do you get your protein? The short answer, of course, is From plants! A longer answer (along with 85 delicious protein-packed recipes) can be found in The Plant Protein Revolution Cookbook.  The recipes in this book provide maximum plant-based protein, along with all the other nutrients that plant foods contain. The book also contains lots of helpful information and charts along with stunning photos by Jackie Sobon. THere are recipes for everything from appetizers to desserts, including: - Two Bean Nachos - Rainbow Salad with Lemon Chia Dressing - Bean and Beet Burgers - Plant-Powered Club Sandwiches - Tacos with Creamy Sriracha-Lime Slaw - Tofu Ramen Bowls - Super Shepherds Pie - Pasta and White Beans with Spinach-Walnut Pesto - Chickpea Piccata with Mushrooms - Indonesian Noodles with Tempeh - Super Frittata - Everything Avocado Toast with White Beans and Roasted Tomatoes - Blueberry Chia Pudding - Chocolate-Kissed Peanut Butter Pie BONUS! The book is available not for pre-order and if you pre-order before August 11, 2020, my publisher will send you additional bonus recipes that you can start using right away! Just send your proof of purchase to the following e-mail address: plantproteinrev@quarto.com and theyll send you the bonus recipes. Soon, when someone asks how I get my protein, I can give them a copy of The Plant Protein Revolution Cookbook and say, I get my protein from plants. Dont you? The post The Plant Protein Revolution Cookbook appeared first on Robin Robertson.

Plant-Based Swaps to Recreate Classic Comfort Food Dishes

May 18 2020 Meatless Monday 

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

Vegan Snickers Snack Bar Recipe

May 12 2020 Vegan Richa 

Vegan Snickers Snack Bar RecipeThis vegan snickers recipe is THE BOMB – rich and decadent with a creamy layer of homemade date caramel and crunchy peanuts! These healthy snack bars taste just like the real thing! Theyre also super easy and fun to make. No added refined sugar or oil. Gluten-free option included. Jump to Recipe I got some homemade Vegan Snickers over here! Is anyone interested? I thought so! Now, these are completely made from scratch – vegan date caramel and all. But don’t you worry, making your own candy snack bars is actually pretty dang easy. Not only is this peanut snickers Bars recipe easy, but making your own vegan candy bars is also a guarantee that there are no preservatives, artificial colors, or any questionable ingredients in your and your kids’ sweet treats. The shortbread peanut cookie layer instead of nougat has a few ingredients and is customizable, topped with date caramel and chocolate. And who wouldnt want a homemade Snickers Bar that is actually good for you?Continue reading: Vegan Snickers Snack Bar RecipeThe post Vegan Snickers Snack Bar Recipe appeared first on Vegan Richa.

Cauliflower Spinach and Chickpeas with Mustard Seed Curry Leaf Sauce

May 7 2020 Vegan Richa 

Cauliflower Spinach and Chickpeas with Mustard Seed Curry Leaf SauceThis easy cauliflower chickpea and spinach sauté features a fragrant Mustard seed & Curry Leaf Sauce – an easy vegan meal that is ready in under 45 minutes. Packed with healthy cauliflower, creamy chickpeas, and superfood spinach in every bite.  Grain-free and gluten-free! Jump to Recipe Coming at you with a dish that is as simple as it is delicious! Could I possibly interest you in some cauliflower, chickpeas and spinach? And South Indian flavors! In my book, these ingredients are just about the greatest things ever. Toss them in a pan with a delicious mustard seed and curry leaf sauce and serve with quinoa, rice, or have it as-is and youve got yourself a simple dish that is sure to please. Toasted mustard seeds, Urad dal lentils, crisp curry leaves, and Sambhar masala add a fabulous complex flavor. An unexpected, sensational combination of simple ingredients that makes for a well-rounded recipe that is a must-try! You got your iron, you got your protein, you got your vitamins. Check, check, check.Continue reading: Cauliflower Spinach and Chickpeas with Mustard Seed Curry Leaf SauceThe post Cauliflower Spinach and Chickpeas with Mustard Seed Curry Leaf Sauce appeared first on Vegan Richa.

Vegan Thai Asparagus Stir-Fry

May 4 2020 VegKitchen 

Vegan Thai Asparagus Stir-Fry Tender asparagus is a welcome sign of spring, and Thai seasonings--including lemongrass, if you can find some--provide a wonderful way to enjoy them. Celebrate spring by making this recipe for Thai-seasoned asparagus. This healthy stir-fry is vegan, so it’s a snack or appetizer that everyone can enjoy! The post Vegan Thai Asparagus Stir-Fry appeared first on VegKitchen.

No Yeast Pizza Dough – Vegan

May 2 2020 Vegan Richa 

No Yeast Pizza Dough – VeganDon’t spend hours making pizza dough and try this easy vegan no-yeast pizza dough recipe for a quick pizza fix! Yeast-free Vegan Pizza Dough from scratch made out simple ingredients! Jump to Recipe Pizza lovers, this vegan no yeast pizza dough recipe is for you! Home is where the pizza is, right?  I LOVE me a slice of pizza and there are already all kinds of pizza recipes on the blog. Classic ones like Margherita, and pretty special ones such as BBQ Sweet Potato, some with regular crusts, some with tortilla crust or gluten-free crusts. Today, we add my new favorite quick fix for all those spontaneous pizza cravings! Yeast-free crust! Those of you who love homemade pizza as much as I do know that yeasted dough can take time and thats why I created this quick Vegan Pizza Dough Recipe that uses NO yeast! Aint nobody got time for that dough to rise until doubled in size, right? Especially in winter, when it takes hours. This is a great dough to get you in the kitchen with friends, your kids, and family making pizza from scratch. I guarantee you that you will get this into the oven in 15 minutes flat! Continue reading: No Yeast Pizza Dough – VeganThe post No Yeast Pizza Dough – Vegan appeared first on Vegan Richa.

Pesto Pasta

May 1 2020 VegKitchen 

Pesto Pasta I often cook for friends with a range of varied dietary needs and tastes. With vegan, vegetarian, and non-vegan friends all at my table and wanting food, I can always rely on this dish! My pesto pasta recipe is a happy medium--it fills the vegan and vegetarian requirements and keeps my omnivore friends feeling full and satisfied; it tastes delicious and doesn’t contain ingredients that can put-off non-vegans taking that first bite. The post Pesto Pasta appeared first on VegKitchen.

Punjabi Samosa

April 29 2020 Manjula's kitchen 

Punjabi Samosa (adsbygoogle = window.adsbygoogle || []).push({}); Print Punjabi Samosa Samosas are probably the most popular Indian snack, and street food. Samosas when paired with cilantro chutney are simply out of this world. I think they are universally loved and hard to resist. I have made variations and minor changes to my samosa recipe over the years. Check out my new and improved recipe for this family favorite! This recipe will serve 4. Course Appetizer Cuisine Indian Keyword Chaat, Cilantro Chutney, Cocktail Samosa, Cooking Video, delicious, Delicious Aloo Samosa, Gulab Jamuns, Homemade, Jain Food, jalebi, Khana, Kid Friendly, No Garlic, No Onion, Popular Snack, Potato Pastry, Potato Pattie, Punjabi Style, Puri, Satvik, Street Food, Stuffed Puri, Swaminarayan, Tamarind Chutney, Vegan, Veshno Cooking, Yogurt Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Servings 4 people IngredientsFor Crust1 cup all-purpose flour plain flour, maida 1 Tbsp fine sooji samolina 1/­­2 tsp salt 1 1/­­2 Tbsp oil 2 drops of lemon juice 1/­­4 cup water Adjust as needed For the Filling3 medium size potatoes boiled, peeled and chopped into small pieces, will make about 2 cups 1/­­2 cup green peas I am using frozen peas 1 1/­­2 Tbsp oil 1 tsp cumin seeds jeera 1 Tbsp coriander powder dhania 1 Tbsp green chilies chopped 2 Tbsp cilantro chopped, hara dhania 1/­­4 tsp red chili powder 1/­­2 tsp garam masala 1 tsp mango powder amchoor 1 tsp salt InstructionsMaking the DoughMix the flour, sooji, salt, oil and 2 drops pf lemon juice, mix it well rubbing with your fingers. Note: lemon juice should be just 2 drops, we are not adding to flavor, lemon is added to give the crispness. Add the water slowly, to make stiff dough and knead well. Cover the dough and let it sit for at least fifteen minutes. Making the FillingHeat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds as cumin seeds crack, add green peas, and turn heat to medium and stir until tender. Add all the spices coriander powder, green chilies, mango powder, garam masala, cilantro and salt mix it well. Add the potatoes and stir-fry for about 4 minutes. Potato mix should not be very dry. Add more salt or amchur according to taste. Let the filling cool to room temperature. Making SamosaTake 2 Tbsps of water and keep aside. Knead the dough again well. Divide the dough into 5 equal parts and make into balls. Roll each ball into 6-inch diameter circles, circle will not be very clean, that is fine. Cut each circle in half. Spread the water lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed. Fill the cone with about 2 Tbsps of filling, do not over fill. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed. Continue filling the rest of the samosas. Heat about 1 inch of the oil in a frying pan on low medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly. Place the samosas in the frying pan a few at a time. After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides, this should take about 10 to 12 minutes. If you use a high heat, the samosa crust will be soft and not crispy. NotesTips - Do not over boil the potatoes. - Be careful not to poke the potatoes multiple times while they are cooking, as they will absorb the water. - Drain immediately and keep aside until cool off. - If the filled samosas sit for too long, they will dry. To avoid this, cover with a damp cloth. You will also enjoy Gulab Jamun, Jalebi, Aloo Tikki, Khasta Kachori Suggestions - Samosa can be prepared ahead of time and can be freeze for a month. - Before freezing, fry them enough until samosa changes the color to light gold brown. - After samosas are on room temperature bag them in zip lock bags and freeze them. - To use frozen samosas, take out as many you need and fry them on medium heat, make sure do not defrost the samosa before frying. The post Punjabi Samosa appeared first on Manjula's Kitchen.

Pizza Potatoes

April 27 2020 VegKitchen 

Pizza Potatoes Marinara sauce, melted vegan cheese, and simple steamed vegetables on a baked potato add up to an irresistible pizza-flavored vegetable dish. Potatoes make for a healthy “crust” that’s low in fat and naturally gluten-free. The kids will love this! The post Pizza Potatoes appeared first on VegKitchen.

Vegan Spanish Cauliflower Rice – Easy One Pot Recipe ( Low Carb)

April 26 2020 Vegan Richa 

Vegan Spanish Cauliflower Rice – Easy One Pot Recipe ( Low Carb) This easy One Pot Vegan Spanish Cauliflower Rice is full of sweet and smoky flavors and super easy to make! A great, healthy low carb alternative to white rice packed with nutrients. Gluten-Free, Paleo, Low Carb, Whole30, and Plant-Based. Jump to Recipe Looking for a quick and easy vegan side dish that is chock full of healthy veggies and brings back memories of carefree vacations in Spain. This easy One Pot Spanish Cauliflower rice is the perfect low-carb complement to any Spanish or Mexican main dish – but really any south-of-the-border meal. This meal is also relatively low-calorie. One cup of cooked cauliflower rice has only about 25 calories, and one cup of cooked brown rice has about 218. So there’s that. A great way to keep things lean without compromising on flavor.Continue reading: Vegan Spanish Cauliflower Rice – Easy One Pot Recipe ( Low Carb)The post Vegan Spanish Cauliflower Rice – Easy One Pot Recipe ( Low Carb) appeared first on Vegan Richa.

Healthy After School Snacks

May 21 2020 Manjula's kitchen 

Healthy After School SnacksI wanted to share some quick and easy snacks I used to prepare for my two sons, Rakesh and Mukesh, and their friends. When the boys were young, I made sure to have tasty and healthy snacks readily available. They would often bring their friends, who loved coming to our house after school.  Our house was the place to be fed well with homecooked fresh food!  I would keep their snacks quick and easy to prepare. They also love helping me prepare snacks. Some of their favorite snacks included celery sticks and sliced cucumbers and cream cheese, carrots and peanut butter, potatoes with cheese, crisp toast with cinnamon and sugar sprinkled on top, and graham crackers with cream cheese topped with fresh fruit. celery sticks and sliced cucumbers and cream cheese, carrots and peanut butter, potatoes with cheese crisp toast with cinnamon and sugar sprinkled on top, and graham crackers with cream cheese topped with fresh fruit The boys loved when I added Indian touches to their snacks.  One of their favorites was fresh hot puris.  All their friends loved watching me fry puris and were amazed to see how they would puff up. Puri (Puffed Flatbread) They also enjoyed crispy aloo pakoras. They would devour these!  I could not keep up with how fast they ate them! Crispy Aloo Pakoras Here are some ideas you can find on my website for quick, easy and delicious snacks.  Now that we are spending a lot more time at home, try engaging with your kids and let them prepare their own snacks, such as:  Rice Krispies Treats Chocolate chip cookies Chocolate Brownies These are the few my grandkids really enjoy! The post Healthy After School Snacks appeared first on Manjula's Kitchen.

Creamy Vegan Macaroni Salad

May 18 2020 VegKitchen 

Creamy Vegan Macaroni Salad Cooking pasta for a cold salad is radically different from cooking pasta for a hot dish. Going against the grain, you cook it not to al dente, but to tenderness. Overcooking it will leave you with a soggy mess instead of a salad, and undercooking it will produce hard-as-nails pasta once cool. The post Creamy Vegan Macaroni Salad appeared first on VegKitchen.

Lemon & Poppy Seed Vegan Baked Oatmeal – Healthy

May 17 2020 Vegan Richa 

Lemon & Poppy Seed Vegan Baked Oatmeal – HealthyFor a Healthy Baked Oatmeal Recipe that tastes like a lemon and poppy seed muffin, look no further than this gluten-free and vegan Lemon Poppy Seed Oatmeal. Jump to Recipe This Healthy Vegan Baked Oatmeal is a comforting and cozy start to the day – and guess what? It tastes like a Lemon and Poppy Seed Muffin. The type of muffin that reminds us of road trips, picnics, bake sales, and all kinds of light-hearted springtime fun, or is that just me? I used to be all about that bowl of steaming porridge oats in the morning….. lol nope that was not me, I never liked oats! Until I discovered the beauty of baked oatmeal. Since I started making baked oatmeal, Ive fallen in love with the cakey texture and I LOVE  how you can make a big casserole dish in advance and portion it out for a healthy vegan breakfast all week long. Plus you get to play around with so many fun and seasonal flavor options.  Have you tried my PB&J Baked Oatmeal, my Pumpkin Baked Oatmeal or Banana Bread Baked Oatmeal. Bookmark them, oatmeal lovers, and thank me later. Anyways, this is a one-casserole recipe and it is super simple to make – even on a weekday, though I like to prepare it on Sundays to take the edge off Monday mornings! It takes just minutes to put together. Then bake, slice, and serve warm or cold! Continue reading: Lemon & Poppy Seed Vegan Baked Oatmeal – HealthyThe post Lemon & Poppy Seed Vegan Baked Oatmeal – Healthy appeared first on Vegan Richa.

“Stress Bake” Your Worries Away Using These Plant-based Egg Alternatives

May 11 2020 Meatless Monday 

“Stress Bake” Your Worries Away Using These Plant-based Egg AlternativesAs most bakers will tell you, baking makes you feel good. It can even be a meditative activity that helps to reduce stress and brings us positive feelings of doing something for others; in this case, creating delicious baked goods for the ones we love. When whipping up plant-based desserts and baked goods, using the right substitute for eggs is critical as it is a key ingredient that gives structure to cakes, color to cookies, and thickness to sauces and custards. Dont panic. Some clever cooks have come up with easy to use animal-free alternatives; flax and chia seeds, apple sauce, and aquafaba can all be used in some capacity to replace eggs. But remember that not every egg alternative is equal: aquafaba is used for egg whites, chia seeds are better for browning and color, and silken tofu adds texture and protein. Below is a list of our favorite egg alternatives complete with drool-worthy recipes from a few of our favorite plant-based bloggers. So start experimenting and find out what works for you -- and then share the love and post it on social with #MeatlessMonday! Aquafaba Aquafaba is a fancy term for chickpea juice. Drain a can of chickpeas into a bowl and whip up the liquid as you would egg whites. Replace one egg with a quarter-cup of aquafaba to make plant-based meringues and mousses. Check out this guide to aquafaba from Minimalist Baker , and try making her recipe for easy macaroons . Bananas The substitution for this one is easy: Use 1/­­4 cup ripe banana in place of one whole egg. This swap works best in denser baked goods like muffins and pound cake, but be prepared for a subtle banana flavor. You can use apple sauce for a milder flavor. If youre a fan of banana, try these heavenly peanut butter banana brownies from Bucket List Tummy . Please note that the recipe also calls for a flax egg (see recipe for flax egg below). Chia Seeds Chia eggs are made by combing 1-tablespoon chia seed (or ground chia) and 3-tablespoons water (equals one egg), and letting the mixture sit for 5-10 minutes. Chia seeds will darken baked goods, making them ideal for brownies, muffins, and cookies, but they can also add a nice texture to this sweet chia cornbread from The Simple Veganista . Flaxseed Minimal effort is required to make a flaxseed egg. Simply use the same ratio as chia seeds -- 1-tablespoon flaxseed to 3-tablespoons water to make one flax egg-- and let sit for around 5-10 minutes. A flaxseed eggs can be used to replace traditional eggs in pancakes, quick breads, brownies, and muffins. Try using them to make these vegan coffee cake streusel muffins by Choosing Chia . Silken Tofu Want moister baked goods with a bit of extra protein? Swap out an egg for a quarter-cup of silken tofu when making muffins, cakes, and quick breads. Silken tofu is best for baking with recipes that already have a leavening agent, like baking powder or baking soda, but its also wonderfully decadent in this vegan strawberry cheesecake by Exceedingly Vegan . Vegan Egg Replacements Many supermarkets and online stores now offer a variety plant-based products developed specifically to function as vegan egg replacers. Some popular brands are Follow Your Heart , Bobs Red Mill , and JUST (theyve got a great recipe for crispy waffles). Check out your local grocery store, online store, or natural foods market to see what options they offer that meet your baking needs. Share your plant-based egg baking successes and let us know your tips. Tag @MeatlessMonday and #MeatlessMonday. Need some more #inspo? Check out this Blackberry Bran Muffin recipe from the Meatless Monday recipe gallery .   The post “Stress Bake” Your Worries Away Using These Plant-based Egg Alternatives appeared first on Meatless Monday.

Kale Caesar With Brussel Sprout Croutons

May 5 2020 Isa Chandra Moskowitz 

Kale Caesar With Brussel Sprout Croutons Serves 4 Caesar is the mother of all salads, vegan or not. But especially vegan! Who can deny a briny, lemony, creamy, garlicky dressing? I think the reason that Kale Caesars in particular are so popular (besides the fact that it sounds like hail, Caesar I suppose), is that the acidic dressing really breaks down the kales mask of toughness, revealing its true, velvetty nature. It still retains its crunch and heartiness but after the massage its, well, relaxed a bit! This dressing uses nori as a seasoning, adding that ocean flavor to the mix. I love roasted Brussels instead as croutons, for their toasty crunch. If youd like to add protein, toss in some chickpeas or top with tempeh or tofu, a chickpea cutlet or even some storebought fake chickn sliced up. Avocado, of course, never hurts either.  This is originally from I Can Cook Vegan. If you buy that book I promise to do only good things with the money. Recipes Notes ~ Lacinato kale is my fave for salads because its at once crunchy and a little more delicate than other kale varieties. But use what you got! ~ And yeah you can totally just use this dressing on romaine, too. Like, duh, why not. Just skip the massaging part ~ If you dont have a highspeed blender like viamix or blendtec, you can make this using a regular blender. Soak cashews them overnight first, or, if you dont have that kind of time, boil in water for 30 min and drain. You will have to scrape down the sides with a rubber spatula and give your blender a rest from time to time, and it could take like 5 minutes to get it totally smooth. Just be patient. Ingredients For the brussels: 1 lb brussels, quartered 2 to 3 tablespoons olive oil 1/­­2 teaspoon salt For the dressing: 3 cloves garlic 1 cup whole unroasted cashews 1/­­2 sheet nori, torn to pieces 1/­­4 cup tablespoons nutritional yeast 3/­­4 cup water 1/­­4 cup fresh lemon juice 1 tsp whole grain dijon mustard 3/­­4 teaspoon salt Several dashes fresh black pepper For the salad: 1 lb lacinato kale, rough stems removed, torn into 2 inch pieces or so Optional: Roasted pepitas or sunflower kernels for garnish Sliced lemon for squeezing Directions 1 – Preheat the oven to 425 F for the brussels. Line a large baking sheet with parchment paper and set aside.  2 – Toss the quartered brussel sprouts with olive oil and a dash of salt. Bake for 15 minutes, until lightly browned. No need to flip them, just let em roast. 3 – Make the dressing. Place garlic in a high-speed blender and pulse to chop up. Add remaining ingredients and blend until completely smooth, about a minute, scraping down the sides with a rubber spatula every now and again.  4 – Pour about 3/­­4 of the dressing into a large mixing bowl. Add the kale and massage it into the dressing for about a minute. Dont be afraid to really get in there like youre kneading dough.  5 – Top with roasted brussels and drizzle on more dressing. Finish with seeds, a little extra black pepper and serve with a lemon!

10 Tips, Hacks, and Tricks for Tasty Plant-Based Cooking

May 4 2020 Meatless Monday 

10 Tips, Hacks, and Tricks for Tasty Plant-Based CookingCulinary secrets exist, and they can elevate your cooking from good to give-me-seconds. Dinner may never be the same after you start adding a tablespoon of smooth peanut butter to your chili, a splash of soy sauce to your tomato sauce, or a touch of vinegar to soups and stews. When it comes to improving the taste, texture, and flavor profile of your meatless dishes or recreating plant-based versions of animal-based ingredients, its all about knowing the right techniques. Maybe your tofu Buffalo wings didnt come out crispy because you forgot to press the tofu, or your kale not as tender because you didnt massage the leaves. Sure, these suggestions may seem minor, but they can dramatically affect the outcome of a recipe. As we are all doing more home cooking, take a look at the list below and see how you can incorporate these cooking hacks into your next Meatless Monday meal. Add a Spoonful of Peanut Butter to Chili It might sound crazy, but the secret to many award-winning chili recipes is a heaping amount of smooth, creamy peanut butter. The subtle hint of sweet paired with the peanuts inherent nuttiness is enough to balance out the spice and acid of vegetarian chili.   Press Tofu for Crispy Wings Removing the moisture from tofu allows it to get nice and crispy, an important step if youre baking, pan frying, or cooking up Jamaican jerk tofu tacos . To properly press tofu, line a plate with paper towels or clean kitchen towel and place the block of tofu on top. Place another layer of paper towel on the tofu block and apply something heavy -- book, cutting board, pan -- on top. Let it press for at least 20 minutes, replace the paper towels and let it rest for another 10 minutes for extra an extra chewy meaty texture. Massage Kale for Tender Salads Kale needs some TLC to become, well, tender. To break down the tough fibers, rip the leaves off the rib (or stem), add to a bowl, coat with some olive oil, and knead them (as if you would bread dough) for around four minutes. Add them to a Mediterranean salad for a quick weeknight meal. Blend Cauliflower for an All-Purpose Cream Sauce Add richness, depth, and creaminess to any dish with this magic, all-purpose cauliflower sauce . To make this simple sauce, boil cauliflower spears until tender. While boiling, sauté sliced garlic in olive oil until fragrant. Drain the cauliflower and scrape all of the garlic-infused oil into a blender and blend until smooth. Photo Source: FoodieWithFamily Refrigerate Coconut Milk for Easy Whipped Cream Simple, easy, and decadent, refrigerating a can of coconut milk overnight results in a thick and creamy whipped topping for desserts, waffles, or coffee. Add some vanilla extract and powdered sugar for some extra flavor and sweetness.         Freeze Bananas for Nice Cream The best kept secret that every plant-based eater knows about, frozen banana soft serve will change the way you think about dessert. Simply peel a few bananas, throw them in the freezer, and blend them up with some frozen fruit the next day. Maybe add a splash of lemon juice, nut butter, or a sprinkle of maple syrup if so inclined. Photo Source: Detoxinista   Use Avocado in Place of Butter With a one-to-one ratio, you can use avocado to replace butter in most baked goods and desserts. And while avocado wont impart a noticeable flavor, you can also avoid butter by using a non-dairy butter substitute (also a one-to-one ratio).         Make Your Own Plant Parmesan Cheese Parmesan elevates anything from pastas and risottos to soup and roasted vegetables. Recreate the sharp umami flavor of Parmesan with a combination of nutritional yeast, walnuts (or cashews), salt, and garlic powder. Give the mixture a couple of pulses in the food processor and youre good to go. Photo Source: MinimalistBaker Customize a Creamy Tofu Herb Dip Tofu comes in all different types and textures. Blend soft silken tofu together with salt and fresh herbs -- basil, parsley, chive, cilantro, rosemary -- for a quick and easy dip for crudité. Add some avocado or a splash of citrus to round out the flavor. Photo Source: CrowdedKitchen   Finish Cooking Pasta in Sauce for a Creamier Consistency   Contrary to the instructions on the box, pasta should actually be slightly underdone when you drain it. After draining, immediately toss the pasta into the simmering sauce for another two minutes. This helps the pasta absorb the sauce, but it also releases the starch within the pasta, giving the sauce a creamier consistency.       Click here  for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation. The post 10 Tips, Hacks, and Tricks for Tasty Plant-Based Cooking appeared first on Meatless Monday.

Strawberry Lemonade Cupcakes

May 1 2020 Isa Chandra Moskowitz 

Strawberry Lemonade Cupcakes Makes 1 dozen cupcakes Maybe you have some strawberries burning a hole in your pocket? And maybe you desperately need cupcakes? And something bright and pink? Well, I got you. Lemony cake with the most strawberriest (that’s a word) fruitiest buttercream. And it’s pretty easy, too! Also, maybe a nice mother’s day treat. These are originally from I Can Cook Vegan. If you buy that book I promise to do only good things with the money. Recipes Notes ~ Make sure you use refined coconut oil for this because otherwise it will taste coocnutty. You can also use vegan butter, if you prefer. You may need to play with the ratios a little, though. ~ I’ve only done these with fresh strawberries. I would imagine that frozen would retain too much moisture so if you are experimenting, thaw and drain them first, maybe? But again, I haven’t tried it. Ingredients For the cake: 3/­­4 cups granulated sugar 1 cup vegan milk at room temperature (or favorite non-dairy milk) 1/­­4 melted coconut oil 1 teaspoon vanilla extract 1/­­4 cup fresh lemon juice 1 tablespoon finely grated lemon zest 1 1/­­2 cups all-purpose flour 1 teaspoon baking powder 1/­­4 teaspoon baking soda 1/­­2 teaspoon salt For the strawberry buttercream: 3/­­4 cup coconut oil, softened at room temperature 3 1/­­2 cups powdered sugar 1 teaspoon pure vanilla extract 1 cup fresh strawberries, chopped, stems removed 6 strawberries cut in half for decorating Directions 1 – Make the cupcakes. Preheat oven to 350 F and line a muffin pan with paper liners. 2 – Vigorously beat together sugar, milk and coconut oil until it resembles applesauce. Mix in vanilla, lemon juice and zest. 3 – Sift in about half the flour, all the baking powder, baking soda and salt. Mix until relatively smooth. Add the remaining flour and mix until smooth and no large lumps remain. 4 – Lightly spray the liners with cooking spray and pour batter into liners, filling 3/­­4 of the way. Bake 16 to 18 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely. 5 – Make the buttercream: First, puree the strawberries in a food processor. In a large mixing bowl, using an electric mixer, beat the coconut oil and strawberry puree and gradually add the powdered sugar, scraping the bowl as you go. Add the vanilla and mix until smooth and creamy. If it seams loose then place in the refrigerator to set up a bit, then fluff with a fork. 6 – Spread frosting onto cooled cupcakes using the back of a spoon (or your preferred method). Top with a strawberry half!

Vegan Asparagus and Mushroom Pasta

April 29 2020 FatFree Vegan Kitchen  

Vegan Asparagus and Mushroom Pasta Sautéed asparagus, mushrooms, and garlic combine with pasta and a light fat-free sauce in this delicious plant-based meal. Optional soy curls or chickpeas add heartiness, making this Asparagus Mushroom Pasta a very filling vegan main dish.(...) Read the rest of Vegan Asparagus and Mushroom Pasta (889 words) (C) svoisin for FatFree Vegan Kitchen, 2020. | Permalink | No comment Post tags: Asparagus, Gluten-free, Pasta, Weight Watchers Points The post Vegan Asparagus and Mushroom Pasta appeared first on FatFree Vegan Kitchen.

Vegan Chocolate Chip Cookie from Joy of Cooking (Update: Good News Monday Edition)

April 27 2020 Vegan Thyme 

Vegan Chocolate Chip Cookie from Joy of Cooking (Update: Good News Monday Edition) I've made these chocolate chip cookies at least a half-dozen times since quarantine. But when I whipped up a batch yesterday, the feeling of folding in the butter and flour and chips brought with it a sense of new purpose. Now I was baking like I had during "normal" times: for relaxation. For pleasure. Not for stress relief and escape and sugar coma. The results are in: COVID negative. We're elated! Relieved. Grateful. I wonder how many other families received similar news yesterday and how they're feeling. Did they jump into their kitchens and bake cookies? The roller coaster of emotions we endured while this was all going on was terrifying. And now states (including Missouri) are considering easing restrictions. I hope the virus gets the memo, and surely it has because of course a virus takes direction. I can see it putting on its little coat, fedora hat, grabbing its luggage and just shuffling off into the great unknown. Downtrodden and broken because we, the human hosts--are not going to stand down any longer. We're coming back!  I've been trying to incorporate whole wheat flour/­­ground oats or almond flour into as many recipes as I can to extend the use of my all-purpose flour. So far I've only ruined one loaf of bread because my ratio of water wasn't increased enough or something for a proper rise. It became a nice flat bread instead. Waste not, want not. Use whatever form of chocolate you have on hand here. It can be chopped up chunks, it can be tiny chips, it can be peanut butter chips and chocolate chips. It can be M&Ms--whatever you have on hand that gives you the chocolate jolt you need, use it. This cookie also welcomes any bit of nut you'd like to add as well.  Here is my modified vegan chocolate chip cookie recipe from Joy of Cooking.  Vegan Chocolate Chip Cookie  1 stick Earth Balance butter 1/­­3 cup sugar 1/­­3 brown sugar  1 t. vanilla extract 1 T. ground flax plus 2 T. water and 1 t. olive oil (Flax Egg) 3/­­4 cup AP flour 1/­­4 cup whole wheat flour (or sub any kind of flour you have here) 1/­­2 t. baking soda 1/­­2 t. salt 1 cup chocolate chips 1/­­3 cup chopped pecans *optional Preheat oven to 375. Prep a cookie sheet with parchment paper or light oil. In a bowl, whisk together flour, baking soda, salt. Set aside. Prepare flax egg and set aside. In medium mixing bowl, add butter, sugars, extract and mix well. Add flax egg and blend until smooth. Slowly add dry ingredients to butter mixture until all dry flour pieces are incorporated. Then fold in the chocolate and nuts (if using). Drop by tablespoon onto cookie sheet spaced two inches apart. Place in fridge for twenty minutes.  Remove and bake for 10-12 minutes or until edges of cookies begin to brown. Freeze any unused dough into round balls for later. 

Plant-Based Instagram Influencers You NEED to Follow

April 27 2020 Meatless Monday 

Plant-Based Instagram Influencers You NEED to FollowFood and Instagram go together like strawberries and chocolate. To satisfy our appetite for mouthwatering meals, a number of amateur and professional cooks are creating and sharing amazing plant-based recipes that you recreate from the comfort of your own kitchen. This Monday, check out our list of favorite plant-based Instagram influencers to follow; theyve got tips for everything from cashew cheese to no-bake coconut cake to basil risotto. Remember, many of these influencers also have websites and YouTube channels as well, so say hello to your new virtual cooking companions! @alphafoodie Samira Kazan, the creator of the @alphafoodie Instagram and alphafoodie.com , is dedicated to showcasing beautifully vibrant ingredients and finished dishes. Her videos are a beautiful blend of technique and presentation. Check out her creative recipes for plant-based Cheddar cheese and gluten-free banana bread. @deliciouslyella A queen of plant-based meal preparation, Ella Mills is an icon when it comes to making simple and delicious food without using animal products. Breakfast bowls, smoothies, sweets, savory grains, and delectable veggies, Ella can do it all, and you can too; check out her Instagram page and blog deliciouslyella.com for step-by-step instructions on how you can recreate her edible masterpieces. @minimalistbaker The mantra of the Minimalist Baker is clear: simple recipes that make you feel good, 10 ingredients, 1 bowl, or 30 minutes or less -- all eaters welcome. With creative ideas for plant-based cakes, brownies, soups, breads, and so much more, youll be using the Minimalist Bakers Instagram as both a source of cooking insights and artful inspiration. @frommybowl Caitlin Shoemaker, the creator of @frommybowl , develops easy-to-follow, vegan recipes that actually taste good. Her food is health-forward, and many of her recipes incorporate a variety of nutritionally-dense ingredients. But most importantly, Shoemakers food looks, well, fun; shes got recipes for no-bake toasted coconut cheesecake, vegan strawberry shortcake, and a gorgeous feel-good red lentil soup. And while her Instagram page doesnt include many videos, you can always check out Shoemakers YouTube channel and website to see her in action. @hotforfood If you want a virtual cooking buddy, look no further than Lauren Toyota, the foodie philosopher behind the Instagram @hotforfood . Charisma and a whimsical approach to food, makes Toyota an excellent source for plant-based cooking. Shes got tons of videos on her Instagram and website , which makes her more of a culinary coach than Instagram influencer. @pinchofyum With over one million followers, @pinchofyum is doing a lot of things right. They have recipes for all of your comfort food favorites -- gnocchi, macaroni and cheese, banana-oat pancakes -- many of which use only vegetarian-friendly ingredients. Scroll through their feed or look at some of their instructive cooking videos and website recipes . @vanillaandbean To satisfy your need for elegant images of food, look no further than @vanillaandbean . This Instagram feed is full of rustic plates, counter tops, and casserole dishes teeming with beautiful meals and ingredients, many of which are plant-based. For full recipes, check out vanillaandbean.com , and let your appetite run wild. @veggie_­inspired Jenn Sebestyen, creator of @veggie_­inspired and author the Meatless Monday Family Cookbook, is a master at coaxing delicious flavors out of plant-based ingredients. Her recipes are easy to follow and appeal to all varieties of eating lifestyles, also available on her website . @woon.heng Woon Heng is a wonderfully inventive home cook (and Meatless Monday contributor) who focuses on cooking up plant-based meals with an Asian flare. Her dishes are unique and easy on the eyes; one look at her Instagram feed will have you stocking up on soy sauce, sesame oil, fresh chile, and udon noodles. Click here  for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation. The post Plant-Based Instagram Influencers You NEED to Follow appeared first on Meatless Monday.

Thai-Flavored Tossed Salad

April 24 2020 VegKitchen 

Thai-Flavored Tossed Salad Inspired by house salads served at Thai restaurants around the U.S., this is the perfect companion to Thai-style dishes like Easy Vegan Pad Thai. The post Thai-Flavored Tossed Salad appeared first on VegKitchen.


You will enjoy these as well ...

Found an error?
Help to fix it! Tell it us!



Our sites missing something? Suggest new content or features!



Have you any comments?
Send it us!