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Potato And Cauliflower Gnocchi

Healthier You Series: Go Meatless Monday for Kidney Health

Sponge cake recipe | eggless sponge cake | plain cake recipe

Pori urundai recipe | murmura laddu | puffed rice ladoo



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vegetable vegetarian recipes

Healthier You Series: Go Meatless with Delicious Diabetes-Friendly Recipes from Chef Ronaldo Linares

before yesterday Meatless Monday 

Healthier You Series: Go Meatless with Delicious Diabetes-Friendly Recipes from Chef Ronaldo LinaresStart smart eating habits on Mondays for a happier and healthier you! Did you know increasing your consumption of plant-based foods and decreasing red meat could help you lower the risk of type 2 diabetes in the long term? Find out more! Photo credit: Kelly Campbell Photography This week we catch up with Chef Ronaldo Linares , a leading expert on healthy Latino cooking who is helping his community fight diabetes in a big way, with food. Known for creating modern recipes from ancient flavors, he recently published Chef Ronaldos Sabores De Cuba , where you can find close to 100 diabetes-friendly recipes using Latin flavors. The cookbook meets the dietary guidelines of the American Diabetes Association, plus its bilingual! Heres Chef Ronaldos advice for keeping it sabroso y sano (flavorful and healthy): 1) What are some of your most popular tips for making dishes diabetes-friendly? Mother Earth gives us a lot! We only have to educate ourselves about food to make delicious diabetic-friendly dishes. Here are my suggestions: o Simplicity is key. o Stick to three main ingredients. o Choose ingredients that are high in fiber, low in sugar, and contain healthy fats. o Mix up the spices to avoid using too much salt, i.e. consider adding fresh herbs to the mix! 2) Why is it important to reduce the amount of meat you eat in your diet? Thats a great question. By eating less red meat and more plant-based foods, you could lower your risk of developing type 2 diabetes. Reducing your consumption of red meat can also reduce your intake of cholesterol, a change that can help heart health. This means if you are at risk of developing type 2 diabetes or heart disease, by eating more whole grains, vegetables and fruits, and less red meat, you could lower your risk of developing these diseases. 3) Whats your favorite Meatless Monday dish?  Quinoa Mango Jicama Salad! You get a great balance of protein, fat, and carbs in this tasty recipe. The crunch of the jicama, the nutty flavor from the quinoa, and the fresh herbs all add the perfect touch. This is also a great meal prep salad: Make the salad at home and bring it to work, put the dressing in a separate container, and when youre ready, mix everything up and enjoy! For me, its about keeping it simple and maximizing the flavors. 4) Whats your favorite plant-based protein and why? My top choice has to be quinoa! The possibilities are endless. From quick soups and bowls to stir-fries, its such a versatile, diabetic-friendly, and plant-based protein. One cup of cooked quinoa has 8 grams of protein and is rich in nutrients, iron, and fiber. You could make a big batch on Sunday and eat it throughout the week. 5) What is the number one piece of advice you give people who are starting a new healthy diet and lifestyle? Be patient. Eating plant-based foods comes with a whole bag of new benefits like weight loss, physical transformation, and maybe feeling better, too! Enjoy the journey, TOMA! Use Mondays to make positive change in your life that will do you a world of good. Meatless Monday is a global movement followed by millions who choose not to eat meat one day a week for their health and the health of the planet. Help spread the word about the many health benefits of Meatless Monday, such as reducing the risk of type 2 diabetes. Download our fun and shareable free graphic: Find us on Facebook, Twitter, Pinterest, or Instagram! The post Healthier You Series: Go Meatless with Delicious Diabetes-Friendly Recipes from Chef Ronaldo Linares appeared first on Meatless Monday.

New Year Glow Meal Plan: Spaghetti Squash (Pho, Lasagna, Tacos, Pesto Noodles)

January 16 2019 Golubka Kitchen 

New Year Glow Meal Plan: Spaghetti Squash (Pho, Lasagna, Tacos, Pesto Noodles) The New Year Glow Meal Plan is here! All kinds of carb-on-carb, dessert-every-day type of holiday indulgence happened for us over the past month, and at this point we are so ready to fill our plates with 99% plants. That’s what this meal plan is all about. We are employing the amazing, shape-shifting powers of spaghetti squash to create four distinctly different, plant-fueled dishes that will still keep us cozy in this frigid weather (no bone-chilling, cold salads or fully raw dishes here!). We’ve got special pesto ‘noodles’, pho, tacos, and lasagna. As usual, there is a step-by-step weekend prep guide, as well as a shopping list for your convenience :) Hope you enjoy this one! Menu - Spaghetti Squash Noodles with Brussels Sprout Pesto - Kale Pho with Spaghetti Squash Noodles - Spaghetti Squash Kimchi Tacos - Portobello Spaghetti Squash Lasagna *all recipes are vegan and gluten-free if needed, see the recipes for serving sizes Shopping List (Print) Bring this list with you when you go food shopping, its got all the ingredients youll need for the recipes in this meal plan mini. All the items are separated by category, to make the shopping easier and more efficient. Take the time to look over this list beforehand and cross out any items you already have. The hope here is that you own some of the pantry staples, spices, and maybe even some of the produce required, which will help minimize the list. Add whatever other ingredients youll need for the week here, if doing shopping for the whole week. Produce 2 large or 3 medium spaghetti squash 1 lb Brussel sprouts 1 medium yellow onion 2 large leeks 1 head of garlic 1-inch piece ginger 1 bunch kale 1/­­2 lb shiitake 8-10 portobello caps 2-3 avocados 1 bunch cilantro 1 lemon 3 limes Spices 2 cinnamon sticks 2 star anise black peppercorns 5 whole cloves 3 whole cardamom pods 1 teaspoon coriander seeds Staples/­­Other sea salt olive oil neutral avocado oil or other oil of choice apple cider vinegar brown rice vinegar tamari sriracha/­­chili sauce 24 oz marinara sauce 1 cup vegan kimchi tortillas – gluten-free if needed sea salt Bulk 1 cup dried chickpeas 1 cup raw pumpkin seeds 1 cup raw almonds nutritional yeast Basic Prep Complete these steps on the weekend (or whenever you have the time), and these meals will be a breeze to put together during the week, thanks to all the prepared components. 1) Roast The Spaghetti Squash Spaghetti Squash, the beautiful yellow vegetable with flesh that turns into ‘noodles’ when roasted, will be the base for all our dishes in this meal plan. Here, we are roasting 2 large squashes, which we’ll be using for pesto noodles, pho, tacos, and lasagna throughout the week. Roasted Spaghetti Squash   Print Ingredients 2 large spaghetti squash - halved, seeds scooped out avocado oil or other neutral oil of choice sea salt freshly ground black pepper Instructions Preheat oven to 400° F (200° C). Prepare 2 baking sheets, lined with parchment paper. Place the halved spaghetti squash on the baking sheets, face up. Oil thoroughly and sprinkle with salt and pepper. Turn the squashes face down, place in the oven, and roast for 30-40 minutes,until the flesh is soft, cooked through, and noodle-like when scraped with a fork. Take care not to overcook, as the noodles can turn mushy. Let cool slightly. Scrape all of the noodles out of the squash skins using a fork, and store refrigerated in an airtight glass container, until ready to use. 3.5.3226   2) Cook Chickpeas and Make Broth Base for Pho In this step, we are cooking chickpeas for the pho and tacos, while also making the broth base for our pho. Making ingredients using the offshoots from other ingredients is one of the most gratifying and humbling things about cooking! Pot of Chickpeas   Print Ingredients 1 cup dried chickpeas - soaked overnight in purified water with a splash of apple cider vinegar sea salt Instructions Drain and rinse the chickpeas. Place the chickpeas in a pot and cover with about 8 cups of purified water. Bring to a boil. Lower the heat to a simmer and cook, covered, for 30 minutes. Test the chickpeas for doneness. Cook longer if needed, until completely soft. Add salt to taste at the end. Drain, reserving the cooking liquid for the pho broth (below). 3.5.3226   3) Make the Pho Broth This pho broth gets its deep, comforting flavor from toasted spices, chickpeas (cooked in the same water, in the previous step), tamari, and any other vegetable scraps you have around. Pho Broth   Print Ingredients 2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 teaspoon black peppercorn 5 whole cloves 3 cardamom pods 1 medium yellow onion - sliced into 8 wedges 3 garlic cloves - crushed with a knife 1-inch piece ginger, sliced and crushed with a knife 6 cups chickpea broth - from above any vegetable scraps like leek tops, onion skins, etc. (optional) ½ lb shiitake - hard stems separated, caps reserved 3½ tablespoons tamari 1 tablespoon brown rice vinegar ¼ teaspoon sriracha/­­chili sauce Instructions Warm a soup pot over medium heat. Add the star anise, cinnamon, coriander, peppercorns, cloves, and cardamom. Toast, stirring, until fragrant, for about 2-3 minutes. Add the onion, garlic, and ginger and sauté for another couple of minutes, until fragrant, and until the onion begins to get some color. Carefully add the chickpea broth (it may splatter), vegetable scraps (if using), shiitake stems, tamari, brown rice vinegar, and sriracha. Bring to a boil, lower the heat to simmer and cook, covered, for 30 minutes. Reserve the shiitake caps for when you make the pho (recipe below). Remove the pot from heat and let infuse further for at least 30 minutes, or as long as you have (overnight is best, refrigerate if letting infuse overnight). Strain the broth, discarding the solids. Keep the broth in the same soup pot, refrigerated, until ready to make the pho. 3.5.3226   4) Make the Brussels Sprout Pesto This pesto is made with blanched Brussels sprouts, for a dose of cruciferous goodness, and pumpkin seeds, for a lighter alternative to nuts. The result is surprisingly delicious pesto, which will be used for the Spaghetti Squash Noodle dish, as well as the lasagna. Brussels Sprout Pesto   Print Ingredients 1 cup raw pumpkin seeds 1 lb Brussels sprouts - ends trimmed off, sliced in half sea salt 1 clove garlic - chopped 1 bunch cilantro, stems and leaves (reserve a handful of leaves for the pho and tacos) - torn juice of ½ lemon 1 tablespoon nutritional yeast freshly ground black pepper ½ cup olive oil Instructions Preheat the oven to 350° F (180° C). Spread the pumpkin seeds on a baking tray and toast in the oven for 5-7 minutes, until fragrant and slightly golden. Bring a large pot of well-salted water to a rapid boil. Add the Brussels sprouts and blanch for about 8 minutes, or longer, until soft throughout, but not mushy. Drain and set aside. Reserve a small handful of pumpkin seeds and set aside to use as a garnish for the pesto noodle dish. Place the rest of the pumpkin seeds into a food processor, followed by a large pinch of salt and garlic. Pulse to roughly break up the pumpkin seeds. Divide the blanched Brussels sprouts in half. Save one half of them whole, to use later in the pesto noodle dish, keeping them refrigerated in an airtight container. Add the other half of the blanched Brussels sprouts to the food processor, along with the cilantro, lemon juice, nutritional yeast, another pinch of salt and black pepper. Process until well combined. Slowly poor the olive oil through the feeding tube on the lid, with the motor still running. Taste for salt, adjust if needed. Use the pesto right away or store refrigerated for up to 5 days. 3.5.3226   5) Make the Almond Ricotta This easy almond ricotta is mainly meant for the lasagna, but you can use any of the leftovers in the tacos or in the Brussels sprout pesto noodles. Almond Ricotta   Print Ingredients 1 cup almonds - soaked overnight in purified water 1 small garlic clove pinch of sea salt 1 tablespoon nutritional yeast generous squeeze of lemon juice - to taste Instructions Drain and rinse the almonds. Optionally, squeeze each almond to slip off the skin for a whiter, smoother ricotta. Place the almonds into the bowl of a food processor, along with the garlic, salt, nutritional yeast, and lemon juice. Add 2 tablespoons water and pulse, until you achieve a ricotta consistency. Add another 1-2 tablespoons of water, if needed. Use right away or refrigerate for up to 3 days. 3.5.3226   Recipes This is a meal that will take you minutes to prepare, thanks to all the weekend prep. Spaghetti squash ‘noodles’ go well with pesto of any kind, but they become something really special, when combined with the Brussels Sprout Pumpkinseed Pesto and silky, blanched Brussels sprouts. Spaghetti Squash Noodles with Brussels Sprout Pesto   Print Serves: 4 Ingredients ⅔ of the amount of the Brussels Sprout Pesto - from above about 3 cups roasted spaghetti squash - from above reserved ½ lb whole blanched Brussels sprouts - from the pesto recipe, above reserved handful whole toasted pumpkin seeds - from the pesto recipe, above Instructions Warm a large sauté pan over medium heat. Add the pesto and let warm through, stirring, for about a minute. Add the spaghetti squash and toss to coat in the pesto. Add the whole Brussels sprouts and let everything heat through thoroughly, stirring. Serve right away, garnished with the whole pumpkin seeds and almond ricotta from above, if using. 3.5.3226   This Pho is incredibly cozy, but also very nourishing and light. The deep, dark broth holds the powers of various warming spices, shiitake, chickpeas, and veg. Spaghetti squash ‘noodles,’ chickpeas, and kale fill it out, and a scoop of avocado + a drizzle of chili sauce on top take it to that next level. Kale Pho with Spaghetti Squash Noodles   Print Serves: 4-6 Ingredients pho broth - from above 1½ cups cooked chickpeas - from above about 3 cups roasted spaghetti squash - from above shiitake caps from ½ lb shiitake - sliced, reserved while making pho broth 2-3 kale leaves - stems removed, roughly chopped juice from 1 lime, plus more for serving handful of cilantro leaves - for garnish ripe avocado - for garnish sriracha/­­chili sauce - for garnish (optional) Instructions Bring the pho broth back to a boil, add the cooked chickpeas, spaghetti squash, sliced shiitake caps, and kale. Adjust the heat to a simmer and cook for about 10 minutes, until the kale is cooked through. Remove from heat and mix in the lime juice. Taste for salt and adjust if needed. Serve warm, with more lime slices, garnished with cilantro leaves, cubed ripe avocado, and more sriracha/­­chili sauce, if desired. 3.5.3226   This is the wintery version of our Kimchi Tacos from the Summer Meal Plan. It’s hard to do them justice with words or photos, but they are really good. Proof: my ten year old, who strongly dislikes squash and doesn’t eat kimchi because it’s too spicy, ate them for dinner two nights in a row without any comment (silence during a meal is always a good sign around here :). They are also so, so quick! Spaghetti Squash Kimchi Tacos   Print Serves: 4 Ingredients 1 tablespoon avocado oil or other neutral oil of choice 2-3 kale leaves - stems removed, leaves torn sea salt 1½ cup cooked chickpeas - all of the remaining from above 2 cups roasted spaghetti squash - from above about 1 cup vegan kimchi tortillas of choice - gluten-free if needed 1-2 ripe avocado - cubed cilantro - for serving lime slices - for serving sriracha or hot sauce of choice - for serving (optional) Instructions Warm the oil over medium heat in a large sauté pan. Add the kale and salt, and sauté for about 7-10 minutes, until soft. Add the chickpeas to the pan and stir around to lightly toast. Add the spaghetti squash and toss to combine. Add the kimchi and stir to combine and warm everything through. Taste for salt and adjust if needed. Serve the warm veg in tortillas, topped with avocado, cilantro, squeezes of lime juice, and hot sauce (if using). 3.5.3226   Does this dish of layered vegetables, mushrooms, and sauces actually taste like lasagna? It really does! The spaghetti squash ‘noodles’ replace the carb component of regular lasagna noodles, while the portobello mushrooms add substance, depth, and meatiness. The almond cheese and pesto from prep day, as well as good, store-bought marinara add just the right punch of flavor. It’s a higher vibe lasagna that will still leave you satisfied, with a bonus of not weighing you down. Portobello Spaghetti Squash Lasagna   Print Serves: 4-6 Ingredients 2 tablespoons avocado oil or other neutral oil of choice - divided, plus more for oiling the dish 8-10 portobello caps 2 large leeks, white and pale green parts only - sliced sea salt 24 oz marinara sauce about 7 cups roasted spaghetti squash - from above almond ricotta - from above reserved ⅓ the amount of Brussels sprouts pesto - from above freshly ground black pepper Instructions Preheat oven to 375° F (190° C). Warm 1 tablespoon of the oil in a large sauté pan over medium heat. Add as many portobello caps as the pan can hold and fry them on one side for a couple of minutes, until golden. Flip and fry the other side. Remove and continue with the rest of the portobellos. Set them aside on a plate and drain off any water that they release. Add the remaining 1 tablespoon of the oil to the same pan. Add leeks and a pinch of salt and sauté for about 8-10 minutes, until soft. Oil a 10 x 1o-inch, deep baking dish or a baking dish of a similar size. Spread half of the marinara sauce over the bottom. Add half of the spaghetti squash, spreading it into an even layer. Spread half of the almond ricotta over top, in little clumps. Arrange all the portobello caps in the next layer, overlapping them as you go. Next, add a layer of the pesto and sautéed leeks. Continue with layers as follows: the rest of the almond ricotta, the rest of the marinara, and the rest of the spaghetti squash. Sprinkle the top layer with salt and pepper, and drizzle with avocado oil. Cover the dish, place in the oven, and bake for 30 minutes. Increase the temperature to 400° F (200° C), uncover and bake for another 15 minutes. Let the lasagna rest and cool slightly for 10-15 minutes before serving. Store refrigerated, reheat in the oven or in a pan, covered, until warmed through. The lasagna gets even more flavorful after a day or two in the fridge. 3.5.3226   You might also like... Lemongrass Mung Beans over Spaghetti Squash Spaghetti Squash Mung Bean Lasagna Vegetarian Spring Pho with Sweet Potato Noodles and Heirloom Beans Plant-Based Meal Plan Mini: Rice (Congee, Fried Rice, Veggie Burgers) .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post New Year Glow Meal Plan: Spaghetti Squash (Pho, Lasagna, Tacos, Pesto Noodles) appeared first on Golubka Kitchen.

Stovetop Pesto Mac (+ Everything I Know About Making Mac & Cheese)

January 14 2019 Oh My Veggies 

January is a funny month. We’re all motivated to lose weight and get healthy and eat light foods. But the weather is gray and cold and makes us want casseroles and mac & cheese and hot chocolate. I’ve posted some lighter recipes in the past two weeks, but now it’s time for Pesto Mac. Cheesy, carb-y Pesto Mac. Yes, the same Pesto Mac I put in my What I Ate This Week last month. Except it’s not the same, because that version was a disaster. I didn’t measure my ingredients when I was making the sauce and it turned out way way WAAAAY too thick. Oops! But now I’ve perfected the recipe. And between working on this Pesto Mac and another mac & cheese recipe for a project I’m doing, I’ve learned a lot about making macaroni & cheese. Like: Add veggies to make your mac & cheese go further. Broccoli is probably the most obvious vegetable to add. (They even sell boxed mac & cheese with little bits of dehydrated broccoli!) I also really like adding mushrooms, greens (like kale or spinach), roasted jalapenos or poblanos, cauliflower... anything that goes with the cheese you’re using, really. I mentioned this […]

Healthier You Series: Go Meatless Monday for Kidney Health

January 14 2019 Meatless Monday 

Healthier You Series: Go Meatless Monday for Kidney HealthStart smart eating habits on Mondays for a happier and healthier you! We hear a lot about how not eating meat just one day a week is good for the planet, but what about how good it is for our health? It turns out, Meatless Monday is also an easy way to take steps towards a healthier lifestyle and better health. Cutting out meat just one day a week and choosing plant-based foods instead can help promote kidney health . In fact, eating less red and processed meat and more plant-based foods, such as fruits, vegetables, whole grains, nuts, and legumes, can help lead to: o Better kidney health o Better management of kidney disease o Lower blood pressure and cholesterol o Lower risk of diabetes o Healthy weight management Your hard-working and multi-tasking kidneys work round the clock to remove wastes from your body, balance your bodys fluids and minerals, make hormones that control blood pressure and form red blood cells, and much more. You cant live without your kidneys! Were very pleased to say that Meatless Monday has partnered with the National Kidney Foundation  to encourage people to make healthier changes to their diets in support of kidney health. Gail Torres, RN, MS, RD, Senior Clinical Communications Director at the National Kidney Foundation explains, “Studies show that eating less meat may play a key role in keeping your kidneys healthy and in improving your health overall. This doesnt mean you need to cut meat out completely from your diet, but rather, to replace some meat with plant-based foods, such as soy and nuts. She continues, This change in diet helps your body make less acid, which puts less stress on your kidneys. It also lowers your intake of saturated fat, which can harm blood vessels and lead to heart and kidney disease. Less meat in the diet is also linked to preventing and controlling diabetes and high blood pressure, the two main causes of kidney disease.” 1 in 3 American adults is at risk for kidney disease. According to the National Kidney Foundation , in the United States, about 30 million adults have chronic kidney disease - and most arent aware of it. Risk factors for kidney disease include diabetes, high blood pressure, heart disease, obesity, and family history. But heres the good news! You can kickstart your Mondays by swapping out meat for plant-based foods to help promote kidney health. See this weeks Meatless Monday recipe for Corn-Stuffed Zucchini, courtesy of National Kidney Foundation. Use Mondays to make positive change in your life that will do you a world of good. Meatless Monday is a global movement followed by millions who choose not to eat meat one day a week for their health and the health of the planet. To spread the word about Meatless Monday and kidney health, download our fun and shareable free graphics, here. Find us on Facebook, Twitter, Pinterest, or Instagram! The post Healthier You Series: Go Meatless Monday for Kidney Health appeared first on Meatless Monday.

Roasted Brussels Sprouts and Cauliflower + Tips for Roasting

January 12 2019 Vegan Richa 

Roasted Brussels Sprouts and Cauliflower + Tips for RoastingRoasted Brussels Sprouts and Cauliflower with fresh herbs and black pepper. Roasted Veggies Bowl with rosemary, thyme, garlic, black pepper. Vegan Glutenfree Nutfree Soyfree Recipe  Jump to Recipe Roasted Veggies make a great addition to any bowl, a side to a meal or just a light meal by themselves! There is more to roasting than just tossing in oil, salt and pepper. Roasted vegetables can turn out bland, overly roasted with chewy edges, under roasted, can get crinkly/­­dry and not enjoyable.  This is how I roast veggies like Brussels sprouts and cauliflower. I use a stoneware baking dish. This allows for even heat distribution and less charring chewyness. Cover the dish for some portion of the bake time. This reduces the moisture loss during baking which is especially helpful when using less oil or no oil. Moisture loss can dry out the veggies making them feel dry and chewy. Fresh herbs like rosemary and thyme, minced garlic and freshly ground black pepper, large pepper flakes preferably, and a good amount adds just the perfect flavor! Serve with just some lemon juice + pepper or gravy or my garlic sauce.  More tips below on how to roast these veggies for the perfect crisp as well as keeping them vibrant and hearty. If you try this recipe, do let me know how it worked out. Got more tips for roasting? do share!Continue reading: Roasted Brussels Sprouts and Cauliflower + Tips for RoastingThe post Roasted Brussels Sprouts and Cauliflower + Tips for Roasting appeared first on Vegan Richa.

Vegetables and Noodle Soup

January 9 2019 VegKitchen 

Vegetables and Noodle Soup I love soups because they are quick to prepare, they use a lot of leftovers (which reduces waste!), and they can be made in advance. This hearty soup has all the qualities that I look for in a meal: Continuing reading Vegetables and Noodle Soup on VegKitchen

Spicy Spaghetti Squash Ramen with Homemade Vegan Kombu Dashi

January 7 2019 Meatless Monday 

Swapping spaghetti squash for ramen noodles adds extra veggies to this flavorful dish, which also features crispy pan-fried tofu, caramelized onions, broccoli, mushrooms and fresh ginger. This recipe comes to us from Austin at Building Our Rez.   Serves 4 - For the Tofu - 1 14 oz block extra-firm tofu, pressed - 3 tbsp cornstarch - 2-4 tbsp oil   - For the Dashi - 8 cups vegetable broth - 8 oz dried mushrooms - 1/­­3 cup low sodium soy sauce - 1 tbsp sesame oil - 1 onion, sliced - 6 garlic cloves - Thumb-sized piece ginger, peeled and grated (about 2 tbsp grated) - 1/­­4 cup rice vinegar - 1-2 tbsp. chili oil (depending on your heat tolerance) plus more for topping - 1 8-inch piece of kombu (seaweed)   - For the Veggies and Toppings - 1 spaghetti squash - Your choice of veggies, such as 1 head of broccoli (about 2 c chopped florets) and 1 bell pepper, chopped - 1/­­2 cup green onions, sliced - 1 14 oz can coconut milk   Add all ingredients for the dashi except the kombu to a pot. Bring to a boil and allow to simmer while the spaghetti squash is cooking 45 minutes – 1 hour. Preheat the oven to 400?F. Slice the spaghetti squash in half, lengthwise. Scoop out the seeds and discard. Drizzle with olive oil. Sprinkle with salt and pepper. Place cut side down on a greased baking sheet and bake for 45-50 minutes, flipping halfway or until cooked through. Cut your veggies. We cut our broccoli into florets and chop our bell pepper into 1/­­2 in pieces and add to the skillet with 1 tbsp. oil. Cook until veggies are cooked but still have a little bit of a bite. Slice green onions for topping and set aside. When the spaghetti squash is done, remove from oven and allow to cool. Cook the tofu. Heat the oil in a large skillet over medium-high heat and add the tofu. The cornstarch make it want to stick together so make sure to sprinkle it in piece by piece so the cubes get to cook individually. Be careful at this step: the oil tends to splatter when you add the tofu. Allow to cook over medium-high heat about 4-6 minutes or until browned. Flip tofu cubes over and cook 4-6 minutes on the other side. Add the kombu to the dashi and simmer (do not boil) for 20 minutes. Strain the dashi through a sieve to strain out all the large items. Taste the dashi for flavor and seasonings. Even the low sodium soy sauce lends a decent amount of salt, but add more if necessary. Add more chili oil if you desire a spicier broth. Assemble your bowl. Place spaghetti squash into bowls. Ladle broth over top. Layer on veggies and tofu on top with a drizzle of coconut milk, green onions and more chili oil if desired. The post Spicy Spaghetti Squash Ramen with Homemade Vegan Kombu Dashi appeared first on Meatless Monday.

The Epic Travel Salad

January 4 2019 My New Roots 

The Epic Travel Salad   When I saw the number, I couldnt believe it: 29 hours. It was undoubtedly going to be one of the longest travel days of my life. Ive been to Bali twice before, but always from Copenhagen, which is about half the distance from Toronto. I almost gave it a second thought since spending that amount of time sitting upright just felt like it might end me, but the retreats were booked, and there was no backing out! I knew what would get me through, and that was food. Lots and lots of delicious, nourishing, consciously-created food. I always always make a point of preparing meals for traveling, since eating mini, microwaved mystery munch seriously kills my vibe. Plus, the amount of calories in one of those airplane trays is barely enough to get me through one romcom and you know that Im watching at least five in a row. When youre about to face any length of time on an airplane, there are a few things to take into consideration. First, fill your snack pack with foods that are hydrating: cucumbers, romaine, bell peppers, carrots, apples, oranges, celery, berries, grapes, and melon. Depending on where youre traveling to, it can help to have the fruits and veggies already prepared or sliced, since some countries wont let you bring in whole fruits and veg, but they will let you bring them in if they look ready to eat. It sounds nonsensical, but it works! I love having huge vegetable salads with lentils and /­­ or whole grains to keep me full too, since I have a tendency to stress-eat when Im in transit and will totally mow down a bag of chips if theyre put in front of me (okay, sometimes I also eat those chips, and that is okay too, but I notice that it always prolongs my jetlag). For other filling munchies, I like my almond flour cookies, nuts like pistachios or walnuts, and granola – especially crossing so many timezones, which requires breakfast-y things. Veggie sticks are also nice, light fare that keep my crunch cravings under control.     As you can see from the photo, I bring my food in reusable containers, use washable wooden cutlery and a straw, all of which are convenient to have once Im at my destination to use for my own cooking and storage. I also always have my 800-ml water bottle with me when I travel. Ive mentioned it in previous posts, but it begs repeating: jetlag is exacerbated by dehydration, and drinking about half a liter (16 oz.) per hour of flight will make such an immense difference, you may never experience jetlag again. I used to suffer terribly from exhaustion for days post-travel (which really ruined my trip when it was a short one), and now its no big deal. I arrive, wait until a mildly appropriate time to go to bed, and wake up feeling about as normal as one could hope to. Yes, youll have to make friends with the flight attendants, since they are the keepers of the water, but go visit them at the back of the plane every so often for a refill, treat them like humans, and youd be amazed at how accommodating and helpful they are. Make sure you fill your bottle before landing as well, since you never know how long it will take for you to get through customs, baggage claim and the taxi line. It always pays to have hydration close at hand. Avoid the plane food if you can, since it is overly salted and often has added sugar. Our taste buds are actually less receptive at high altitudes, due to low air pressure, low humidity, and high levels of white noise. Yup - that is an actual thing. The way our brains interpret flavour signals is impaired, therefore, things taste different, so airlines pump up the levels of salt and sugar in their food to make them taste the way they would at ground level. If you ate that travel-sized chicken or pasta at your dining room table youd be surprised at how exaggerated the flavours were.     Why is this the most epic travel salad? Because its got All. The. Things. Rich, hearty beets, protein-rich and satiating lentils, so its filling, but its not going to leave you feeling stuffed. And because of that whole flavours-being-less-powerful-at-high-altitudes thing, I endeavoured to add as many potent tastes as possible. Lemon, pomegranate, parsley, cumin seeds, and olives are like flavour fireworks that you can safely ignite at 30,000 feet. There is a Middle Eastern vibe going on for sure, and the multitude of textures tick every single box. You dont want your mouth getting bored while youre hurtling through the sky, and this combination will ensure that each bite is a surprise party. Olives that come without their pits are often mushy and less flavourful, so I always opt to remove them myself, or leave them in until I eat them. The problem with leaving the pits in the olives in this situation, is finding a place to put them on your teeny table real estate (the airsick bag is a great option, just sayin...and yes, Ive really thought of everything). If you do want to remove them beforehand, its easiest to do so by smashing the olive with the flat side of a knife blade, then simply pulling the pit out. You can roughly chop the olives from there. If you dont have any black lentils, Du Puy or French lentils work just as well, with green and brown lentils as a passable fallback. I dont dig these types of lentils in salads since they tend to be water-y and dilute the flavour of the dressing, but if it keeps you from making a special trip to the store, by all means just use them. And normally I wouldnt include alliums in a plane salad since your neighbours might give you the stink eye when you pop open your lunch box, but Ive tempered their potency by pickling them ever-so-slightly. This is done in the same container that youre going to put your salad in, preceded by mixing up the dressing right in there too. Easy peasy! I guess I should mention that this salad is not just delicious on a plane - its also fabulous enjoyed at ground level. Perfect for road trips, picnics, school or office lunches, just make sure you make it the day before so that all the ingredients are cool. If you travel with this salad on the warm side, it could spoil in transit.     Maybe its a bit strange to have a travel salad as the first post of the year, but Im a bit tired of the whole new year, new you rant. People expect me to talk about cleansing or detoxing in January, and although Im all for reflecting and re-evaluating ones lifestyle choices, Im a bit bored of the narrative saying that the first day of the new year is the time to atone for all our dietary sins. Why do we need a specific day to act as a reason to start treat ourselves well? If there a New Years resolution to pull out of this post, it should be to resolve to make yourself delicious food when you go anywhere. Avoid the overpriced convenience food, no matter how healthy it is, since nothing sold in a package will ever compare to the freshness, or high-vibrational energy of food youve lovingly prepared for yourself. Case closed! If you’d like more travel food recipes, tips, and inspiration, check out my two previous articles here and here.       Print recipe     The Epic Travel Salad Makes enough for 2-3 meals Ingredients: 3/­­4 cup /­­ 170g dry black /­­ beluga lentils, soaked overnight if possible 2 1/­­2 pounds /­­ 1200g beets 1 shallot, sliced into rings 1/­­2 tsp. fine sea salt zest and juice of 1 large organic lemon 1 Tbsp. apple cider vinegar 1 Tbsp. cumin seeds 1/­­3 cup /­­ 60g pumpkin seeds 1 tsp. honey (vegans sub with maple syrup) 3 Tbsp. cold-pressed olive oil heaping 1/­­2 cup /­­ 80g pomegranate seeds heaping 1/­­2 cup /­­ 100g olives, with pits 1 cup /­­ 25g parsley 1/­­2 tsp. flaky salt, or more to taste 1 small head romaine lettuce Directions: 1. Preheat oven to 400°F /­­ 200°C. Place whole beets (with the skin on) on a rimmed baking sheet and roast for around 45-60 minutes, until you can easily insert a sharp knife into the center (baking time depends on the size of your beets). Remove from oven, let cool completely, then slip the skins off. Slice into bite-sized batons. 2. While the beets are roasting, cook the lentils. Drain and rinse well (if youve soaked them overnight), and place them in a pot, cover with plenty of fresh water, and bring them to a boil. Reduce to simmer, place a lid on the pot, and cook until tender (about 15-20 minutes if youve soaked them, a little longer if you havent). Salt the lentils a few minutes before theyre done - if you salt them at the beginning of cooking, the skins will be tough and theyll take longer to soften. Drain and rinse lightly. Set aside. 3. While the lentils are cooking, prepare the dressing. Slice the shallot into very thin rings, then place them in the container that youre going to use to store the salad. Add the salt and combine them well. Wait about 2 minutes, then add the lemon zest, juice and apple cider vinegar (these ingredients will lightly pickle the shallots, plus act a as a base for your dressing). 4. In a dry skillet over medium heat, toast the cumin seeds until fragrant, set aside to cool. Without washing the pan, toast the pumpkin seeds until fragrant and popping, then set aside to cool. 5. Back to the dressing: whisk in the honey and olive oil. Add the prepared beets, lentils, pomegranate seeds, olives, parsley, toasted cumin seeds, pumpkin seeds and flaky salt. Fold to thoroughly combine. Taste and add more salt if necessary (remember that the ingredients will absorb some salt while marinating, and that it will taste milder in the air). 6. You can either chop the romaine lettuce up and place it on top of the salad (dont mix it in - it will get totally mushy), or you can leave the head whole and peel off the leaves and use them as little salad boats. If youre going for the latter, wrap the washed head in beeswax cloth to keep it fresh. The Wild Heart High Spirit Retreats are starting tomorrow, and I cannot wait to embrace each of the women who have traveled from every corner of the earth to join us here in Bali. We are going to eat the most delicious food, practice yoga, dance, laugh, learn, and celebrate the joy of being alive together! We have one space left for the second week, so if youre interested in joining us in tropical paradise, please visit our site for more information. Peace and blessings for an abundant, healthy, vibrant year ahead. Thank you for being here. I love you. xo, Sarah B The post The Epic Travel Salad appeared first on My New Roots.

aloo chop recipe | alu chop recipe | bengali alur chop

January 3 2019 hebbar's kitchen 

aloo chop recipe | alu chop recipe | bengali alur chopaloo chop recipe | alu chop recipe | bengali alur chop with step by step photo and video recipe. chop recipes are quite common in bengali cuisine and can be made with combination of vegetables. it is generally served as a evening snack with a cup of tea or coffee. one such hugely popular street snack recipe is aloo chop or alur chop recipe made with mashed potatoes coated in a besan flour coating. The post aloo chop recipe | alu chop recipe | bengali alur chop appeared first on Hebbar's Kitchen.

The Ten Most Popular Meatless Monday Recipes of 2018

December 31 2018 Meatless Monday 

The Ten Most Popular Meatless Monday Recipes of 2018Happy New Year from Meatless Monday! Thanks to you, Meatless Monday is celebrated every Monday all over the world. And, if 2018 is any indication, the message of Meatless Monday will continue to spread far and wide in 2019. We predict plant-based recipes will continue to rise in popularity and more noteworthy cookbooks with why-didnt-I-think-of-that recipes will appear in your kitchen. Folks around the globe agree, cutting out meat one day a week is a decision thats good for your health and the health of the planet. It can benefit your heart, kidneys, and so much more . And swapping out meat for fruits and veggies each week can help fight climate change . Plus, get on board because eating a plant-based diet is also super trendy and here to stay. Drum Roll Please! Were proud to present the top ten most-viewed Meatless Monday recipes from 2018!   #1: Jamaican Jerk Tofu This recipe is number one for the second year in a row! Read more below about this signature dish from Meatless Monday Jamaica and Jacqui Juicy Chef Sinclair. #2: Zucchini Tomato Curry A sweet and spicy second place. #3: Thai Fresh Spring Rolls with Peanut Dipping Sauce A fun wrap with a group of friends is new to the Top Ten list! #4: Banana Date Smoothie Sweet! This delicious smoothie is coming back for a second year. #5: Black Bean Meatless Balls and Zucchini Noodles Zoodles are so popular! They’re back for another year. #6: Kale, Potato and Carrot Curry Fragrant and easy, this curry is new to the list. #7: Lemon Mint Quinoa Salad A refreshing and simple salad squeaks in at number seven! #8: Casamiento (Black Beans and Rice) A delicious classic recipe from the Meatless Monday community in Honduras. #9: Cherry Tomato Pesto Penne Back for another year, a quick and easy dish for everyone to enjoy. #10: Breakfast Lentils This recipe proves lentils are delicious any time of day.   For the second year in a row, the number one spot on our Top Ten list has been occupied by Jamaican Jerk Tofu. This is a savory mix of herbs and spices that can convert anyone to tofu. We reached out to Jacqui Juicy Chef Sinclair, who leads the Meatless Monday efforts in Jamaica , to share her thoughts on jerk and why its so popular. Jacqui explains, Jerk is both a style of grilling and special type of marinade. With the rise in popularity of vegetarianism for health and climate change, the jerk technique has transcended beyond meat. And for those of you trying this recipe at home, Jacqui shares some suggestions, Plant-based foods such as tofu, eggplant, zucchini, mushrooms, cauliflower, and other hardy vegetables that lend themselves to grilling are great choices for jerk. These vegetables can easily soak up the addictive and distinct taste of Jamaica. Were excited to hear your thoughts on the 2018 Top Ten list! Share your reactions with us on Facebook, Twitter, Pinterest, or Instagram! Meatless Monday is celebrated around the world. Join us and find out what its all about when you make the decision to cut out the meat on Mondays. The post The Ten Most Popular Meatless Monday Recipes of 2018 appeared first on Meatless Monday.

Our Most Popular Recipes of 2018

December 27 2018 Golubka Kitchen 

Our Most Popular Recipes of 2018 It’s always fun to do a little year in review, go through our website analytics, and see which recipes resonated with you the most. This helps us plan for the year to come and get inspired to cook in 2019. This year, easy weeknight dinners, meal plans, and decadent but healthyish, plant-based desserts seemed to take the lead. All our favorite things that we can’t wait to make more of next year. We would love to hear which dishes you’ve been most excited about and what type of things you’d like to see from us next year. Seeing our recipes make their way to your kitchens is the most amazing part of our job :) Vegan Lentil Moussaka (v, gf) This was by far the most popular recipe of 2018! And for good reason. The layers of silky eggplant, tomatoey lentils, and fluffy mashed potatoes in this moussaka make it impossible to resist. It takes some work to put together initially, but makes a nicely sized portion that will sustain you way beyond one dinner. Plant-Based Winter Meal Plan (v, gf) This meal plan and all meal plans have been very popular this year. We have a ton of fun making them, and we’re so happy to see them bringing some ease into your everyday cooking. We have big plans to continue the meal plan series in 2019, so stay tuned :) Miso ‘Butter’ Ramen (v, gfo) Inspired by a transcendent meal we had at V Street in Philadelphia, this umami bomb of a dish is incredibly savory and satisfying. The recipe also teaches you how to make quick-pickled radishes, which is a delicious component to pretty much everything. Our Favorite Weeknight Curry (v, gf) This curry is truly weeknight-friendly, packed with veggies, and highly customizable. We make it at least once a month. Vegan Herb Frittata /­­ Kuku Sabzi (v, gf) This vegan ‘frittata’ is inspired by Persian leek and herb fritatta or Kuku Sabzi. It’s great for frittata lovers, but would also please any socca lover, since it’s like a thicker, more substantial, herb-packed socca. Tofu Saag Paneer, Spring Style (v, gf) Saag Paneer is our favorite Indian takeout, and we were so happy with this version, made with tofu paneer and a ton of spring vegetables. This isn’t strictly a spring dish, though – you can omit the asparagus and use frozen peas, etc. The Simplest Lentil Soup from Abruzzo (v, gf) This year, we hosted our first ever retreat in Abruzzo, Italy and had the most amazing time. You can read all about it and sign up for our upcoming retreats in the spring of 2019 here. In preparation for the retreat, we familiarized ourselves with a bunch of staple Abruzzo meals, including this lentil soup. It’s incredibly simple and 100% perfect that way. Cold Almond Butter Noodles, Our Weeknight Go To (v, gfo) This weeknight staple is surprisingly flavorful, thanks to a universal, slightly spicy almond butter sauce that the cold noodles get slathered in. This dish is super kid-friendly and, really, everyone-friendly. Chunky Monkey Cookies (v, gf) These cookies are what we imagine a love child of chocolate chip cookies, oatmeal cookies, and banana bread would look and taste like. Enough said :) Coconut Beet Overnight Oats (v, gf) This breakfast is not only popular because of its looks, we promise. It’s as much overnight oats as it is chia pudding, and made with the most decadent, homemade walnut-coconut-beet milk. Super Decadent Vegan Chocolate Walnut Spread (v, gf) This is chocolate-nut spread taken to the next level of decadence, thanks to a secret and very special ingredient. We heard from so many people that made it, and everyone agreed that it’s the most addictive spread ever. You might also like... Favorite New Year Reset Recipes Couscous Collard Rolls in Coconut Curry Sauce + Simply Vibrant News Favorite Plant-Based Holiday Recipes Favorite Spring Cleaning Recipes .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Our Most Popular Recipes of 2018 appeared first on Golubka Kitchen.

avocado toast recipe | avocado sandwich | avocado bread toast

December 24 2018 hebbar's kitchen 

avocado toast recipe | avocado sandwich | avocado bread toastavocado toast recipe | avocado sandwich | avocado bread toast with step by step photo and video recipe. sandwich and toast recipes are quite common especially for morning breakfast and also as a evening snack. they can be made with several toppings and fillings with different vegetables and spread. one such popular and easy sandwich and toast recipe is avocado toast and avocado sandwich for morning breakfast. The post avocado toast recipe | avocado sandwich | avocado bread toast appeared first on Hebbar's Kitchen.

Roasted Garlic Parsnip Spinach Shepherd’s Pie

December 24 2018 Meatless Monday 

This take on a meatless shepherds pie will brighten any holiday table. Lightened up with parsnips rather than potatoes and seitan or beans rather than meat, this light dish will leave plenty of room in your belly for holiday treats. This recipe comes to us from Robin Asbell. Serves 6   - For the Parsnips: -  - 8 cloves garlic whole, peeled - 2 tablespoons extra virgin olive oil - 2 pounds parsnips (5 cups chopped) - 1 cup non-dairy milk or milk - 1 teaspoons salt - 1/­­2 teaspoon white pepper   - For the Filling -  - 12 ounces spinach washed - 2 tablespoons extra virgin olive oil - 2 large onions chopped - 2 large carrots chopped - 3 tablespoons unbleached flour or white rice flour for GF - 3 tablespoons fresh sage chopped - 1 cups non-dairy milk or milk - 1 cup vegetable stock - 2 teaspoons tamari - 1 teaspoon salt - 1/­­2 teaspoon freshly ground black pepper - 8 ounces seitan, or a can of drained white beans, optional   Pre-heat the oven to 400 F. Place the garlic cloves and olive oil in a small metal bowl and cover with foil, and roast for 20 minutes. The garlic should be very soft and browned. Take out to cool. In a large pot, place the parsnips and cover with water. Bring to a boil over high heat, then reduce to medium low and simmer until the parsnips are very soft. Test by piercing with a paring knife. Drain well. Transfer the garlic and oil to a blender or food processor, and add the parsnips and salt. In a food processor, puree completely before adding the milk. In a blender, add the milk and puree. When smooth, transfer to a large piping bag with a large star tip, or just reserve to spread on the pie. Prepare a 9×13 inch pan or other medium casserole. For filling: Boil a large pot of water and drop the spinach in, cook for about 2 minutes, then drain. Rinse with cold water, squeeze out, then spread on a thick kitchen towel, roll up, and squeeze until very dry. In a large pot, heat the olive oil and saute the onions and carrots until golden and tender, about 10 minutes. Sprinkle the flour over the onions in the pan and stir to coat the vegetables with flour and eliminate any lumps. Gradually stir in the milk and stock, and cook over medium heat until thick. Add salt, tamari and pepper and stir. Take off the heat and stir the spinach (and seitan or beans, if using) into the sauce, then spread in the 9×13 inch casserole. Pipe the parsnips on top of the spinach filling as shown, or place dollops on top and spread them with a spatula. Spritz with a little olive oil, then bake at 400 for 35 minutes. Optionally, use a broiler and watch carefully for a few minutes to get the parsnip topping nicely browned. The post Roasted Garlic Parsnip Spinach Shepherd’s Pie appeared first on Meatless Monday.

Miso Soup

December 22 2018 VegKitchen 

Miso Soup This soup is delicious and very easy to make. Its ingredients may vary, depending on the contents of your fridge! Save Print Miso Soup Serves: 4   Ingredients 4 cups vegetable broth 3 tbsp. miso 5 mushrooms, thinly sliced 1 carrot, grated ½ cup edamame 1 chopped coriander packet 1 tbsp. soy sauce 1 tsp. lime juice cilantro Instructions Mix miso and broth. Add the other ingredients, ending with the cilantro bouquet. Simmer for a few minutes. 3.3.3077   The article Miso Soup appeared first on VegKitchen.

Roasted Brussels Sprouts and Cauliflower + Tips for Roasting Veggies

January 12 2019 Vegan Richa 

Roasted Brussels Sprouts and Cauliflower + Tips for Roasting VeggiesRoasted Brussels Sprouts and Cauliflower with fresh herbs and black pepper. Tips on how to roast veggies that are perfectly crisp, vibrant, flavorful, not-dry or chewy. Vegan Glutenfree Nutfree Soyfree Recipe  Jump to Recipe Roasted Veggies make a great addition to any bowl, a side to a meal or just a light meal by themselves! There is more to roasting than just tossing in oil, salt and pepper. Roasted vegetables can turn out bland, overly roasted with chewy edges, under roasted, can get crinkly/­­dry and not enjoyable.  This is how I roast veggies like Brussels sprouts and cauliflower. I use a stoneware baking dish. This allows for even heat distribution and less charring chewyness. Cover the dish for some portion of the bake time. This reduces the moisture loss during baking which is especially helpful when using less oil or no oil. Moisture loss can dry out the veggies making them feel dry and chewy. Fresh herbs like rosemary and thyme, minced garlic and freshly ground black pepper, large pepper flakes preferably, and a good amount adds just the perfect flavor! Serve with just some lemon juice + pepper or gravy or my garlic sauce.  More tips below on how to roast these veggies for the perfect crisp as well as keeping them vibrant and hearty. If you try this recipe, do let me know how it worked out. Got more tips for roasting? do share!Continue reading: Roasted Brussels Sprouts and Cauliflower + Tips for Roasting VeggiesThe post Roasted Brussels Sprouts and Cauliflower + Tips for Roasting Veggies appeared first on Vegan Richa.

Cheesy Vegetables Bagels

January 12 2019 Oh My Veggies 

Many parents find it hard to prepare nutritious lunches for their little ones and dont know where to turn. This quick recipe is the solution! It will easily fill a place in your child’s lunchbox. Fresh and light, this must-have recipe can be easily adapted to your needs! You can choose whether to make it sweet or salty; your imagination is the only limit! For a sweet version: remove the vegetables and mix the cream cheese with a mix of fruits like strawberries, blueberries, apples, etc.

aloo paneer recipe | alu paneer masala | potato paneer curry

January 7 2019 hebbar's kitchen 

aloo paneer recipe | alu paneer masala | potato paneer curryaloo paneer recipe | alu paneer masala | potato paneer curry with step by step photo and video recipe. paneer or aloo based north indian gravies are very common across india. both aloo and paneer takes the center stage in their respective curries with other vegetables as supporting ingredients. but this recipe of aloo paneer recipe is unique where both takes the center stage making it a classic potato and cheese based curry. The post aloo paneer recipe | alu paneer masala | potato paneer curry appeared first on Hebbar's Kitchen.

Vegan Korma Recipe Instant Pot – Stove top option

January 6 2019 Vegan Richa 

Vegan Korma Recipe Instant Pot – Stove top optionInstant Pot Vegan Korma Recipe with White Korma Sauce. Saucepan option. This Creamy Veggie and Tofu Korma is made in Instant Pot Pressure cooker. Vegan Glutenfree Coconutfree Recipe. Soyfree, Nutfree option Jump to Recipe  There are kormas and there are kormas. Some have tomato and some dont. The spices and flavors vary depending on the region, family recipe, restaurant recipe and so on. Most have no coconut, some have coconut. I have a couple of recipes on the blog and my Indian Kitchen book. Restaurant style Navratan Korma and white sauce navratan Korma in my book. A Veggie Korma without onion here, and a Coconut korma with a creamy sauce here. Lots of Korma Options! This Korma sauce is an Instant Pot version. This White Korma sauce uses a base of onion, spices, nuts and poppy seeds. You can use pumpkin seeds instead of cashews for a nutfree version. The Sauce gets pressure cooked to get the deep roasted flavor, then roasted or chopped veggies are added and simmered for a few minutes before serving. Serve this delicious bowl with some toasted nuts or seeds and dried fruit garnish. As with all recipes, allergy friendly options and saucepan option are mentioned.  Lets make more Korma!Continue reading: Vegan Korma Recipe Instant Pot – Stove top optionThe post Vegan Korma Recipe Instant Pot – Stove top option appeared first on Vegan Richa.

Sesame Garlic Broccoli Recipe

January 3 2019 Vegan Richa 

Sesame Garlic Broccoli RecipeThis Sesame Garlic Broccoli needs just 6 ingredients. It is vibrant with blanched broccoli and delicious with a simple dressing of garlic roasted with sesame oil. A perfect side. Vegan glutenfree nutfree recipe.  Jump to Recipe If you like broccoli, you will LOVE this simple 6 ingredient garlicky broccoli. Broccoli is blanched then mixed with slowly roasted garlic + sesame oil dressing. The key to amazing flavor is just the right golden brown garlic. Cook it over low heat so it doesn’t burn. Add some crisped tofu and more soy sauce to make a meal! Broccoli is one of those vegetables that divides the house. There are some that absolutely adore it in any shape and form, and some (read me) that need it generally chopped up in some format with loads of flavor. I used to not like broccoli, then I made dishes like broccoli fritters and broccoli veggie balls and slowly appreciated the vegetable. Chop the broccoli smaller or larger for this recipe. The Garlic sesame flavor works amazingly well here. Continue reading: Sesame Garlic Broccoli RecipeThe post Sesame Garlic Broccoli Recipe appeared first on Vegan Richa.

Homemade Garam Masala Spice Blend Recipe

January 1 2019 Vegan Richa 

Homemade Garam Masala Spice Blend RecipeThis quick Garam Masala spice blend takes 2 mins to make at home with everyday spices. Use it in Indian dishes, with roasted veggies, in soups, stews, cookies and more. Jump to Recipe Garam means hot and Masala in this context means a blend of spices. The spice blend itself is not generally hot. It has black pepper but no cayenne or chili powders. It can however feel hot once you eat some because of the pepper and cloves. The spices together will warm you up from the inside.  Garam masala recipes vary by family recipes, regions, states within India and of course personal preference. There are several regional versions of the spice blend and they have their own names like kashmiri garam masala, goda masala, sambhar powder etc.  This is the basic garam masala to use in Indian curries, stir fries, veggie dishes, dals and more. I have the traditional whole garam masala mix on the blog here. The whole masala stays fresh for much longer. I grind a portion of it and use it for a month or 2 and then grind more. For smaller quantity spice blend, use this quick recipe with ground everyday spices.  Use it in Butter Tofu , Cauliflower Tikka Masala,  Masala Pot Pie, lentil sweet potato dal curry. And many more Indian dishes! or add to soups, stews, to veggies to roast, cookies, yes cookies work too.  Curry powder is not the same as garam masala. Get the recipe and Read more about it here.Continue reading: Homemade Garam Masala Spice Blend RecipeThe post Homemade Garam Masala Spice Blend Recipe appeared first on Vegan Richa.

Barley Soup

December 29 2018 VegKitchen 

Barley Soup Colorful vegetables blend well with barley. This comforting soup will warm you from head to toe during the fall and winter.   Save Print Thai Barley Soup Serves: 6   Ingredients 4 teaspoons olive oil 1 onion, chopped 1 carrot, diced 1 celery stalk, diced 3 garlic cloves, finely chopped 1 tablespoon fresh ginger, grated 1½ teaspoons red curry paste ½ cup pearl barley 1 teaspoon salt 7 cups vegetable broth 1 tablespoon lime juice Instructions In a large saucepan, heat half of the oil over medium heat. Add onion, carrot, and celery; cook, stirring occasionally, for about 8 minutes or until onion has softened. Add garlic, ginger, and curry paste; cook, stirring, for 1 minute. Add barley, salt, pepper, and broth. Bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, for about 40 minutes or until barley is tender. Add lime juice and mix. Cook over medium heat for about 2 minutes, then serve. 3.3.3077   The article Barley Soup appeared first on VegKitchen.

Lentil Curry

December 26 2018 VegKitchen 

Lentil Curry You will find an exotic blend of flavors in this iconic dish of Indian cuisine. Coral lentils make a gourmet and unctuous dish with a variety of colorful vegetables and spices, softened by coconut milk. Served with rice, this is a complete, balanced, and tasty dish. Save Print Lentil Curry Serves: 2   Ingredients 1 cup Coral lentils 1 onion 1 sweet potato 1 cup cauliflower florets 1 can diced tomato 1 can coconut milk 1 teaspoon curry 1 teaspoon Indian spice mix 2 cloves of garlic 1 pinch of cinnamon A little olive oil Salt and pepper Instructions Finely chop the onion. Peel the sweet potato and cut into cubes. Cook the chopped onion and garlic cloves in oil for about 5 minutes. Add sweet potato and cauliflower florets. Cook for another 5 minutes. Add the lentils, tomato, coconut milk, and the spices. Cook 30 minutes. At the end of cooking, add the salt and pepper. Serve immediately with rice. 3.3.3077   The article Lentil Curry appeared first on VegKitchen.

Warming Carrot Cauliflower Stew

December 24 2018 Meatless Monday 

This comforting stew is the perfect way to warm up over the holidays. Carrots and cauliflower are seasoned with an enticing spice blend to make a saucy stew you and your guests are sure to enjoy. This recipe comes to us from Picky Diet.   Serves 4   - 3 Tbsp olive oil, divided - 1 clove garlic, minced - 1 medium cooking onion, chopped - fresh ground sea salt and pepper - 6 medium/­­large carrots, peeled and cut into 1/­­4″ rounds - 1/­­2 tsp crushed red pepper - 1/­­4 tsp paprika - 1/­­4 tsp chile powder (optional – add more or less to taste) - 1/­­4 tsp turmeric - 4 cups (1 tetra box) of vegetable broth - 1 head of cauliflower, chopped into bite size pieces - 1/­­2 tsp garlic powder - 1 15oz can of chickpeas, rinsed and drained - parsley for garnish (optional)   Preheat the oven to 400 and line a rimmed baking sheet with parchment paper. In a large soup pot sauté the onion and garlic in 1 tablespoon of olive oil on medium heat. Season with salt and pepper and cook until onion is translucent. Stir in the carrots and season with crushed red pepper, paprika, chili powder and turmeric. Add in the vegetable broth, bring to a boil then reduce heat to a simmer and cook until the carrots are tender. While the carrots are cooking, toss the chopped cauliflower in a large mixing bowl with 2 tablespoons of olive oil, salt and pepper and 1/­­2 teaspoon of garlic powder. Spread the cauliflower evenly on the lined baking sheet and roast in the oven until golden and lightly crispy – about 20 -25 minutes. Once the carrots are tender, remove the pot from the heat and puree the carrot broth mixture with an immersion blender until smooth. Stir in the roasted cauliflower and chickpeas and warm the stew on medium heat for 10 minutes. Serve garnished with parsley. The post Warming Carrot Cauliflower Stew appeared first on Meatless Monday.

Eat with the Season this Meatless Monday with Our Winter Recipe Roundup

December 24 2018 Meatless Monday 

Eat with the Season this Meatless Monday with Our Winter Recipe RoundupEating seasonal produce is a great way to try new recipes and explore new tastes and flavors. As we head into winter, root vegetables like sweet potatoes, carrots and parsnips are in season, so are winter squashes like pumpkin, butternut, and acorn. Weve gathered 11 delicious plant-based recipes from our Meatless Monday bloggers featuring seasonal winter produce to warm your heart, your kitchen, and your belly. Enjoy! Breakfast Sweet Potato by Kroll’s Korner Warming Carrot Cauliflower Stew by Picky Diet Pomegranate-Smashed Butternut Squash by Jackie Newgent Roasted Garlic Parsnip Spinach Shepherd’s Pie by Robin Asbell Butternut Squash and Pear Crostini by Fork in the Kitchen Oat Cranberry Pilaf with Pistachios by Sharon Palmer Vegan Gingerbread Loaf by The New Baguette Mushroom Pot Pies with Cauliflower Sauce by The Mountain Kitchen Aloo Gobhi by The Kitchen Docs Three-Bean Vegetarian Chili by The Quotable Kitchen Spiced Butternut Squash Waffles by The Garden of Eating Monday has been proven  to be an effective day to start healthy routines; studies show that people who start a new routine or activity on Monday are more likely to keep it up for the rest of the week. Meatless Monday has multiple benefits , not just for your health but also for the environment. Interested in becoming a Meatless Monday blogger? Find out more here . Wed love to hear from you on Facebook, Twitter, Pinterest, or Instagram! Did you try one of the recipes? Please share your photos and experiences with us on social media by tagging @MeatlessMonday and #MeatlessMonday. The post Eat with the Season this Meatless Monday with Our Winter Recipe Roundup appeared first on Meatless Monday.

pizza dosa recipe | dosa pizza recipe | vegetable pizza dosa

December 21 2018 hebbar's kitchen 

pizza dosa recipe | dosa pizza recipe | vegetable pizza dosapizza dosa recipe | dosa pizza recipe | vegetable pizza dosa with step by step photo and video recipe. dosa recipes are very common across india and are made especially for morning breakfast. there are different types of dosa which are made with different types of dosa batter for myriad purpose. one such new fusion recipe is pizza dosa recipe made with left over masala dosa batter with vegetable and cheese toppings. The post pizza dosa recipe | dosa pizza recipe | vegetable pizza dosa appeared first on Hebbar's Kitchen.


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