wheat - vegetarian recipes

Try it! You will enjoy it!

Pineapple Veggie Pita Bread Pizza

Suji snacks recipe | twister suji ke snacks | tea time sooji snack

The Rise of Vegan London (In Numbers)

Chickpea Tofu Breakfast Scramble with Smoky Bits










wheat vegetarian recipes

How Many of These 20 Essential Meatless Monday Ingredients Are in Your Pantry?

January 20 2020 Meatless Monday 

How Many of These 20 Essential Meatless Monday Ingredients Are in Your Pantry?A properly-stocked pantry is essential for creating delicious plant-based dishes on the fly. But what does properly-stocked really mean? Sure, you need the basics -- olive oil, white flour, rice, pasta, etc., but there are some additional ingredients that you should consider adding to your collection. Alternative flours, exotic spices, seeds, nut butters, beans (butter beans will change your life), broths, and grains can all add extra levels of depth, dimension, and texture to any variety of plant-based dishes.   Youll likely be familiar with many of the items on this list, but there are also a few lesser known ingredients -- agar-agar, tahini, nutritional yeast, etc. -- which can be used to replace many traditional animal-based ingredients. So, grab a paper and pen, and make sure these items are on next weeks shopping list. Agar-Agar The perfect vegan gelatin replacement for your puddings, jellies, or gelées, agar-agar flakes are derived from seaweed and function similarly to animal-based gelatins. Alternative Flours Were not talking your run of the mill (went there) all-purpose, bleached white flour. Play around with some alternative flours like almond, chickpea, rice, or buckwheat. Many alternative flours are also gluten-free. Beans (canned) Explore the world of beans, and reap the benefits of a healthy, satisfying plant-based protein. Lentils, black beans, butter beans, kidney beans, chickpeas -- doesnt matter; theyre all easy to use, shelf-stable, healthy, and inexpensive. Broth A box of vegetable broth is a staple of any kitchen, but you can expand your soup selection by adding some chickn bouillon cubes to your pantry. Coconut Oil A shelf-stable saturated fat, coconut oil is a healthy alternative to other vegetable oils. In most cases it can be substituted 1:1 for other oils and butters. Its got a laundry list of benefits that range from weight loss to improved cognitive functioning. Chocolate All vegetables and no sweets make everyone hangry. A little bit of chocolate can go a long way in baking as well as a post-dinner night cap. If youre feeling adventurous try some exotic bars that contain a higher percentage of cacao. Diced Tomatoes (canned) Take a simple stew, stir-fry, or sauce to the next level with a can of diced tomatoes. Theyre every home cooks secret weapon. Tip: fire-roasted tomatoes add even more flavor to your meals. Frozen Fruits and Vegetables Toss them into a blender, soup pot or sauté pan to add some inexpensive nutrients and heft to your mid-week meals. Grains Theres an endless variety of grains available for your experimenting pleasure. Whole grains are best (think brown rice), but theres also a number of lesser-known grains that have their own unique texture and flavor profile. Try getting a bag of quinoa, amaranth, or farro and simply follow the cooking instructions on the back. Granola You can make your own or buy it for cheap at the store, but theres truly an endless combination of potential granola mixes. Bring it in a baggy as a post-lunch snack or use it to top your morning yogurt. Nut Butter High in protein and healthy fats, nut butters can add complexity to savory dishes and a nutty richness to sweets. Keep a range on hand -- almond, cashew, pistachio -- to add variety to baked goods, sandwiches, and sauces. Nutritional Yeast Just trust us with this one; we swear it tastes almost exactly like Parmesan cheese. Sprinkle on pasta, popcorn or use in macaroni and cheese if youre looking to cut out the dairy or need a boost of umami flavor. Olives Olives, especially the sliced green ones in a jar, add the perfect pop of brininess to pastas, rice bowls, and stews. Theyre a great value and can seriously elevate the flavor of ordinary dishes.  Pasta Thankfully, pasta has evolved to incorporate more alternative flours into its base. Now, you can get high-fiber, high-protein pasta made of anything from lentils to chickpeas to black beans. Pesto It is one of the most versatile condiments/­­sauces out there. A jar of pesto can last unopened in your pantry for months, and it can be your saving grace if you need to whip something up in a hurry. Add some to roasted vegetables or use it to top a tomato soup. Seaweed Snacks Low in calories and nutritionally-dense, seaweed is the ultimate snack food. Oh, and cats love it too. Spices Well, this one goes without saying, but having a pantry (or cupboard) thats properly stocked with all your necessary spices will make cooking (and eating) a whole lot more enjoyable. Some lesser known spices to add are aamchur (unripe mango), star anise, zaatar, or Aleppo pepper. Seeds Seeds are powerhouses of nutrition, texture, and flavor, and there are so many different varieties to choose from -- chia, flax, hemp, sesame, sunflower. Make chia pudding, a flax egg, or toss some hemp or sunflower seeds into your next salad or smoothie. Soy Sauce Umami in a bottle, soy sauce adds an earthy meatiness to dressings, sauces, and stir-fries. Some chefs even recommend adding a dash to tomato sauce for a boost of richness. Tahini You know it from every hummus youve ever eaten, but what might surprise you is that tahini paste is made entirely from pulverized sesame seeds. Combine a tablespoon of tahini with a dash of water, a sprinkle of cumin, and some salt for a quick and creamy dressing for salad or roasted vegetables.   If you decide to make one of these delicious recipes, let us know by tagging @MeatlessMonday and #MeatlessMonday on your social media posts for a chance to be featured on our channels.   The post How Many of These 20 Essential Meatless Monday Ingredients Are in Your Pantry? appeared first on Meatless Monday.

Portobello Pizza with Roasted Garlic Sauce and Kale

January 17 2020 Oh My Veggies 

Do I post too many pizza recipes? I hope the answer to this question is no, because I’m about to post another. A portobello pizza with garlic sauce and kale, to be exact. I just couldn’t help myself! I’m feeling pretty jazzed about pizza lately since I made two discoveries: 1) The best whole wheat pizza crust recipe in existence. 2) The magic of pizza stones. So let’s talk about the crust. In all of my previous pizza recipes, I’ve called for pre-made crust. When I’ve tried making my own pizza crust in the past, it never turned out well and it always took so much time to do--I mean, isn’t the point of pizza that it’s supposed to be a quick meal? And you expect me to make my own crust? Psshh. But after overcoming my fear of baking with yeast, I started experimenting with pizza crust. And then I found this recipe: Bookmark it, print it, pin it, whatever you need to do. Because this recipe is awesome. It tastes good, it’s easy (even with the yeast!), and the best part is, Martha Stewart includes instructions for making these crusts ahead and freezing them. So then when you […]

Super Easy No-Knead Whole Wheat Sandwich Bread

January 10 2020 Oh My Veggies 

This is not a post meant to shame you into making your own whole wheat sandwich bread. Because I am not one of those bloggers. You know, the kind that make you feel like a terrible human being because you’re not making your own almond milk from almonds you grew yourself, maintaining your own bee hives in your backyard, trekking into the woods to harvest wild morel mushrooms every spring? Yeah, that’s not me. I mean, if you want to be an urban beekeeper, that’s totally cool. But I’m way too lazy for that sort of thing. Plus, bees make me nervous. They sting, yo. So please know that I’m not posting this because I think you should be making all your bread yourself. This was just a fun project that I wanted to do for a while and I thought I’d share it. If you read a lot of food blogs, perhaps you’ve seen me commenting on other people’s bread posts taking about how baking with yeast scares me. (So if you’re keeping track, I’m scared of bees and yeast. Someday I’ll tell you about how I’m scared of fishing poles. Someday…) My last attempt to use yeast was […]

dahi paratha recipe | dahi ke parathe | curd paratha recipe

January 9 2020 hebbar's kitchen 

dahi paratha recipe | dahi ke parathe | curd paratha recipedahi paratha recipe | dahi ke parathe | curd paratha recipe with step by step photo and video recipe. paratha recipes are a popular choice for day to day meals across india. it is typically made and served with a spiced vegetable based stuffing in a wheat flour dough. moreover the popularity is due to its less hassle as it can be served without any extra curries. one such hugely popular north indian paratha is dahi paratha recipe. The post dahi paratha recipe | dahi ke parathe | curd paratha recipe appeared first on Hebbar's Kitchen.

Cauliflower Mash

January 6 2020 Meatless Monday 

Cauliflower is roasted until brown, then blended with Greek yogurt and vegetable broth for a flavorful, creamy cauliflower puree. This cauliflower mash can be served on the side in place of mashed potatoes and offers a healthy dose of the vitamin K! This recipe is from Ashley of Sprout. Serves 4 - 1 head cauliflower, cut into 1 inch florets - 1 tablespoon olive oil - 1/­­2 teaspoon salt - 1/­­4 teaspoon black pepper - 1/­­4 cup plain Greek yogurt - 1 cup low sodium vegetable broth, divided - whole wheat breadcrumbs, for garnish - fresh parsley, for garnish Preheat an oven to 450 degrees. Toss the cauliflower with the olive oil. Season with the salt and pepper. Spread the florets onto a baking sheet in 1 layer. Roast for 30-35 minutes, or until the edges of the cauliflower are deep brown. Transfer the roasted cauliflower florets to a blender. Add the yogurt and 1/­­2 cup of the vegetable broth to the blender. Blend until smooth. If cauliflower mash seems too thick, add a little more vegetable broth, 1 tablespoon at a time until the mash has reached desired consistency. Taste for seasoning and adjust if desired. Divide into 4 portions, sprinkle each with breadcrumbs and parsley. Enjoy! The post Cauliflower Mash appeared first on Meatless Monday.

New Vegetable Kathi Roll - Frankie

November 18 2019 Manjula's kitchen 

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

bread paratha recipe | bread chilla recipe | how to make bread parantha

October 14 2019 hebbar's kitchen 

bread paratha recipe | bread chilla recipe | how to make bread paranthabread paratha recipe | bread chilla recipe | how to make bread parantha with step by step photo and video recipe. paratha recipes are very basic indian flat bread recipe made across india made for myriad reasons. ideally it is made with boiled and spiced vegetables which is stuffed inside the wheat or plain flour dough. but this post is an unique parantha recipe made with left over bread slices with vegetable toppings. The post bread paratha recipe | bread chilla recipe | how to make bread parantha appeared first on Hebbar's Kitchen.

Subway Testing Beyond Meatball Sub

September 20 2019 Happy Cow veggie blog 

As of September 5th, the Beyond Meatball™ Marinara sub has been available for a limited time only in more than 600 select locations in the U.S. Participating restaurant locations include Jackson, Mississippi; South Bend-Elkhart, Indiana; Fresno-Visalia, California; Louisville, Kentucky; and Harrisburg, Pennsylvania. The Beyond Meatball™ Marinara sub will make its way to select Canada locations on September 20th. The Beyond Meat team collaborated to make the meatballs exclusively for Subway. The six-inch toasted subs are made with Beyond Meats protein-packed meatballs and topped with provolone cheese, marinara sauce and grated Parmesan cheese. According to Subway’s website, the original meatball marinara sub has 20 grams of protein (using beef). With Beyond, it’ll weigh in at 24 grams of protein per sub. How to order it? Well, you can always request it on standard Italian or 9-grain wheat and forego the provolone and Parmesan to make it vegan. As for gluten-free or soy-free options, unfortunately it won’t be possible, as the meatballs were made with a special proprietary blend of breadcrumbs by Subway, which includes soybean oil. Subway appeals to so many fans because we truly offer something for everyone. Our guests want to feel good about what they eat and they […] The post Subway Testing Beyond Meatball Sub appeared first on HappyCow Blog.

gluten free bread recipe | besan bread | yeast free bread | buckwheat bread

August 8 2019 hebbar's kitchen 

gluten free bread recipe | besan bread | yeast free bread | buckwheat breadgluten free bread recipe | millet bread | yeast free bread | buckwheat bread with step by step photo and video recipe. bread recipes are staple for many cuisine including both india and overseas. it is generally served with choice of curries or topped with cheese and veggies as pizza or sandwich. but not all can have these conventional bread and have dietary requirements to have gluten free bread recipe made with gluten free flours. The post gluten free bread recipe | besan bread | yeast free bread | buckwheat bread appeared first on Hebbar's Kitchen.

mathri recipe | methi mathri recipe | how to make wheat flour mathri

July 30 2019 hebbar's kitchen 

mathri recipe | methi mathri recipe | how to make wheat flour mathrimathri recipe | methi mathri recipe | how to make wheat flour mathri with step by step photo and video recipe. deep fried snack is inevitable in indian cuisine and has many variations and types. each state and region has adapted and developed its own variety of these snack which would be served in different occasions. one such hugely popular rajasthani snack recipe is the methi mathri recipe known for its long shelf life. The post mathri recipe | methi mathri recipe | how to make wheat flour mathri appeared first on Hebbar's Kitchen.

How to Make Your Own Tofu

July 12 2019 Oh My Veggies 

Do you ever think about how different foods came to be? Who discovered that we can eat potatoes? How did someone come up with the idea to grind wheat into flour and make bread with it? I’m always asking myself these questions and I also spend a lot of time wondering how foods are made too. Like tofu! How do you make tofu? I always knew tofu was made from curdled soybeans, but how do you curdle soybeans? And how did someone decide that this was a thing that could be done?! There are a lot of tofu making kits for sale out there, but I decided to forego the kits and try to do it myself. A little bit of Googling turned up pages and pages of tofu making tutorials, but I decided to go with one on NPR’s Kitchen Window. Making my own tofu! It seemed doable! My tutorial is slightly adapted from that one, based on my own tofu making experience. The tofu making process starts with dried soybeans--1 1/­­2 cups, to be exact. I bought mine in the bulk section at Whole Foods. Whenever I use soy in a recipe, it’s inevitable that I get a […]

aate ki barfi recipe | sukhdi | wheat barfi | gur papdi | gol papdi

June 27 2019 hebbar's kitchen 

aate ki barfi recipe | sukhdi | wheat barfi | gur papdi | gol papdiaate ki barfi recipe | wheat barfi | gehu ke aate ki burfi with step by step photo and video recipe. indian recipes are full of traditional sweets which are made for various reasons and occasions. generally these sweets are considered as calories high and always scrutinized as unhealthy food. but then there are some healthy sweets too, made with wheat flour, jaggery and aate ki barfi recipe is one such healthy sweets recipe. The post aate ki barfi recipe | sukhdi | wheat barfi | gur papdi | gol papdi appeared first on Hebbar's Kitchen.

Banana Bread Protein Pancakes

June 17 2019 Meatless Monday 

The comforting flavors of cinnamon spiced banana bread are reinvented for morning in these fruit flapjacks. Strawberries, blueberries and raspberries are given a touch of extra sweetness when glazed in agave nectar to top these hearty pancakes. This recipe comes to us from Lindsay of Naturally Lindsay. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 For the Banana Bread Protein Pancakes: - 2 bananas, mashed - 1 1/­­4 cups unsweetened almond milk - or - 1 1/­­4 cups nonfat milk - 1 teaspoon vanilla - 1 tablespoon canola oil - 1/­­2 cup whole-wheat flour - 1/­­2 cup all purpose flour - 2 tablespoons hemp protein powder* - 1 teaspoon cinnamon - 2 tablespoons baking powder - 1 teaspoon baking soda - pinch of salt For the Agave Glazed Fruit Topping: - 1/­­2 cup strawberries, sliced - 1/­­2 cup blueberries - 1/­­2 cup raspberries - 3 tablespoons agave nectar *found in health food stores or the health section of most grocery stores.   To make the Banana Bread Protein Pancakes: Preheat a griddle or frying pan over medium high heat. Blend the mashed bananas, milk, vanilla and canola oil together in a small bowl until only a few chunks of banana remain. Whisk the whole-wheat flour, all purpose flour, protein powder, cinnamon, baking powder, baking soda and salt together in a large bowl. Create a well in the middle of the dry ingredients. Pour the banana milk mixture into that well and stir together. Add a little more milk if you prefer your pancakes thin. Prepare the preheated griddle or frying pan with a light coating of nonstick cooking spray or oil. Drop 1/­­4 cup of batter per pancake onto the griddle. Cook 3-5 minutes on the first side, or until bubbles start to form. Flip and cook 1-2 minutes on the other side, or until the pancake is cooked through. To make the Agave Glazed Fruit Topping: Place the sliced strawberries, blueberries and raspberries together in a medium bowl. Toss with the agave nectar until all the fruit is thoroughly coated. To complete the Banana Bread Protein Pancakes: Top each pancake stack with a generous portion Agave Glazed Fruit and enjoy. The post Banana Bread Protein Pancakes appeared first on Meatless Monday.

Healthy Wheat Bran Muffins

May 18 2019 VegKitchen 

Healthy Wheat Bran Muffins This muffin recipe is very healthy and can be changed infinitely--try adding raisins, dried cranberries, dried blueberries, chocolate chips, apple dices, etc. Your imagination will be the limit! Save Print Healthy Wheat Bran Muffins Serves: The post Healthy Wheat Bran Muffins appeared first on VegKitchen.

fada ni khichdi recipe | daliya khichdi | broken wheat khichdi

January 8 2020 hebbar's kitchen 

fada ni khichdi recipe | daliya khichdi | broken wheat khichdifada ni khichdi recipe | daliya khichdi | broken wheat khichdi with step by step photo and video recipe. khichdi recipes are one of the popular and sought after meal across india. it is generally made and served for various purpose like if you have stomach indigestion or crave for something lite to have. one such popular daliya based gujarati cuisine khichdi is fada ni khichdi recipe, known for its taste and simplicity. The post fada ni khichdi recipe | daliya khichdi | broken wheat khichdi appeared first on Hebbar's Kitchen.

Vegetable Kathi Roll - Frankie

November 18 2019 Manjula's kitchen 

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

garlic naan recipe | homemade garlic naan recipe without yeast

October 17 2019 hebbar's kitchen 

garlic naan recipe | homemade garlic naan recipe without yeastgarlic naan recipe | garlic naan bread | homemade garlic naan without yeast with step by step photo and video recipe. indian flat bread recipe are an essential part of the indian day to day meal. it is generally made with wheat flour, but can also be made with plain flour or maida which is known as naan bread. one such simple and easy variation is the homemade garlic naan recipe made with tawa or pan in cooking stove. The post garlic naan recipe | homemade garlic naan recipe without yeast appeared first on Hebbar's Kitchen.

Chocolate Nut Cookies

October 11 2019 VegKitchen 

These nutty chocolate cookies have a nice crackle top highlighted by the use of powdered sugar. If you need a nice big batch of easy little cookies, these are a good choice. Makes about 4 dozen 1/­­2 cup Earth Balance or other vegan buttery spread 1/­­2 cup dry unsweetened cocoa powder 1 cup light brown sugar, firmly packed 1/­­2 cup plain or vanilla nondairy milk 2 cups whole wheat pastry flour 1 1/­­2 tsp baking powder 1/­­4 tsp salt 2 tsp cinnamon 1/­­2 tsp ground nutmeg or allspice 1/­­2 cup walnuts, very finely chopped 1 cup semisweet chocolate chips powdered sugar for topping Preheat the oven to 350°F. The post Chocolate Nut Cookies appeared first on VegKitchen.

aate ki chakli recipe | wheat chakli recipe | gehu ke aate ki chakli

August 21 2019 hebbar's kitchen 

aate ki chakli recipe | wheat chakli recipe | gehu ke aate ki chakliaate ki chakli recipe | wheat chakli recipe | gehu ke aate ki chakli with step by step photo and video recipe. chakli or murukku recipes a have been one of the favourite festival snack across india. traditionally it is made with rice flour and urad dal combination, but lately there has been myriad variations to this simple recipe. one such healthy and easy variation is the aate ki chakli or wheat chakli known for its crispness and tasty. The post aate ki chakli recipe | wheat chakli recipe | gehu ke aate ki chakli appeared first on Hebbar's Kitchen.

All About Vegan Mac & Cheese

August 1 2019 Robin Robertson's Global Vegan Kitchen 

All About Vegan Mac & Cheese In just over 6 weeks, my new book, Vegan Mac & Cheese will be published and I couldnt be more excited.  This was a fun book to write and the response Ive been getting about it has been tremendous. My virtual switchboard has been lighting up with questions about what kind of recipes are in the book , if any of the recipes are gluten-free or soy-free, and what is used to make the cheese component vegan. Im happy to report that there are a guide variety of ingredients used to make the recipes, so if you avoid soy, nuts, or gluten, you will be able to enjoy most of the recipes in the book, often by making a simple substitution.  For example, if you use gluten-free pasta instead of wheat pasta or using one of the vegetable-based sauces instead of one made with cashews or soy. The creamy goodness of the cheesy sauces are made in several different ways. Some are classic roux-based sauces, others are made with cashew cream, a few are made with silken tofu, and many of them are made with blended cooked vegetables. Whether you prefer your mac and cheese saucy or firm, stovetop or baked, youll find lots to love in this book, including an entire chapter devoted to “fun with mac and cheese” filled with recipes for using up leftovers (if you have any!) For a sneak peek inside the book, heres a list of the contents with recipe titles.  You can pre-order Vegan Mac & Cheese on Amazon right now and youll get it as soon as it comes out.  As a bonus, send my publisher an email with your proof of purchase and theyll send you some bonus recipes! Vegan Mac & Cheese More Than 50 Delicious Plant-Based Recipes for the Ultimate Comfort Food  Introduction: Thinking Outside the Box Chapter 1: Basic Vegan Mac & Cheese Soy-Good Mac and Cheese Free Mac Cashew Cheesy Mac Moms Baked Mac UnCheese Classy Mac and Cheese One-Pot Cheesy Mac Easy-Cheesy Pantry Mac Better-than-Boxed Mac UnCheese Chapter 2: Global Cheesy Macs Mac and Thai Käsespätzle Greek Spinach Orzo Bake Blushing Baked Ziti Italian Macaroni Pie Salsa Mac and Queso Creamy Curry Mac Noodle Kugel Bajan Macaroni Pie Berbere-Spiced Mac and Cheese Pastitsio Mac and Creole Chapter 3: Mac and Veggies Roasted Butternut Mac UnCheese Cheesy Spaghetti Squash Mac Spinach-Artichoke Mac and Cheese Rutabaga Mac and Greens Cheesy Broccoli Mac Buffalo Cauliflower Mac Arugula Pesto Mac UnCheese Asparagus Mac and Hollandaise Smoky Mac and Peas with Mushroom Bacon Brussels and Bacon Cheesy Mac Cheesy Primavera Mac Roasted Vegetable Cheesy Mac Mac and Giardiniera Roasted Garlic Mac and Cheese Bills Artichoke Mac and Chips Chapter 4: Meaty Macs Chili Mac Crabby Mac UnCheese BBQ Jack and Mac Philly Cheesesteak Mac Kids Stuff Mac n Cheese Shepherds Mac Lobster Mushroom Mac UnCheese Brat & Kraut Mac & Cheese Jerk Tempeh Mac Tetrazzini Mac Mac and Stroganoff Chapter 5: Fun with Mac & Cheese Cheesy Mac Mug Mac UnCheese Omelet Waffled Mac and Cheese Cheesy Broccoli Mac Soup Mac and Cheese Balls Cheesy Mac Muffins Mac n Cheese Pizza Mac UnCheese Quesadillas Indian Vermicelli Pudding Sweet Noodle Kugel Preorder now! The post All About Vegan Mac & Cheese appeared first on Robin Robertson.

cabbage paratha recipe | patta gobhi ka paratha | patta gobi paratha

July 24 2019 hebbar's kitchen 

cabbage paratha recipe | patta gobhi ka paratha | patta gobi parathacabbage paratha recipe | patta gobhi ka paratha | patta gobi paratha with step by step photo and video recipe. paratha recipes are very common across india and are made with myriad vegetables. most of these parathas are made in a similar fashion were spiced vegetables are stuffed inside a wheat flour bread. one such hugely popular paratha is the cabbage paratha or patta gobhi ka paratha known for its flavor and taste. The post cabbage paratha recipe | patta gobhi ka paratha | patta gobi paratha appeared first on Hebbar's Kitchen.

Sattu Paratha

July 7 2019 Manjula's kitchen 

Sattu Paratha (adsbygoogle = window.adsbygoogle || []).push({}); Sattu Paratha Sattu Paratha, Sattu Ka Paratha is made with spicy sattu filling, sattu is roasted chana flour. This is a popular paratha in state of Bihar. Sattu Paratha is a great breakfast treat and a good lunch box option. For Dough - 1 cup whole wheat flour (roti ka atta) - 1 tbsp oil -  1/­­2 tsp salt -  1/­­3 cup water to make dough (use as needed) Filling - 1 1/­­2 cup sattu, dailya, roasted chana flour - 2 tbsp oil - 1 1/­­4 tsp salt -  1/­­2 tsp cumin seeds (jeera) - 1/­­8 tsp asafetida (hing) - 1/­­8 tsp nigella seeds (kalonji) -  1/­­2 tsp mango powder (amchoor) -  1/­­4 tsp red chili powder - 1 tbsp green chili finely chopped -  1/­­3 cup water to make crumbly dough (use as needed) Also Need - 2 tbsp whole wheat flour (to roll the paratha) - 2 tbsp oil (to cook the paratha) Making Dough -  Mix flour, salt, and oil add water as needed to make a soft dough. Knead dough for about two minutes on a lightly greased surface to make the dough soft, smooth and pliable. Cover the dough and let the dough rest for at least ten minutes. Filling -  Mix all the filling ingredients together, sattu, salt, asafetida, cumin seeds, kalonji, mango powder and green chili, well. Add water as needed to bind all the ingredients together. Use just enough water, it should hold everything together. Making Paratha -  Divide the dough and filling into six equal parts and form into balls. Filling balls will be little bigger than dough. -  Roll dough into a 3 circle. Place a filling in the center. Pull the edges of the dough to wrap it around the sattu filling. Repeat to make all six balls. Let the filled balls settle three to four minutes. -  Meanwhile heat a heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready. -  Press the filled ball lightly on dry whole wheat flour from both sides. Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side up. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour. -  Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots. -  After a few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula. -  Flip again and press with a spatula making sure the paratha is golden-brown from both sides. Repeat for the remaining parathas. Paratha are best served hot and crispy. Parathas can be kept at room temperature for up to two days wrapped in aluminum foil or in a covered container.  For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven. Serving Suggestions Parathas can be served with Plain Yogurt, Mango pickle, or with Aloo Tamatar ki Sabji , (Potatoes with spicy tomato gravy) a classic combination. What is Sattu The difference between  besan and sattu because they both look about the same. The difference being that whereas besan is the flour of raw gram, and sattu is the flour of the roasted gram. Roasting the besan it is not same as the flour of roasted chana. Sattu is also high in protein. The post Sattu Paratha appeared first on Manjula's Kitchen.

masala paratha recipe | spicy paratha | how to make masala parantha

June 25 2019 hebbar's kitchen 

masala paratha recipe | spicy paratha | how to make masala paranthamasala paratha recipe | ajwain paratha | how to make masala parantha with step by step photo and video recipe. paratha recipes are very common across india and are made with different ingredients. in addition it can also be made with 2 major types of parantha. basically one is stuffed and the other is mixed to dough. masala paratha recipe is one such flat bread which falls to the later where spices are mixed directly to wheat dough. The post masala paratha recipe | spicy paratha | how to make masala parantha appeared first on Hebbar's Kitchen.

7 Plant-Based Protein-Packed Salads for Meatless Monday

May 20 2019 Meatless Monday 

7 Plant-Based Protein-Packed Salads for Meatless MondayProtein-packed salads are a great way to keep you going all day, and wont leave you feeling weighed down and tired post-lunch. Leave the rabbit food for the rabbits and enjoy these hearty salad options that are loaded with plant-based protein and delicious flavor. Salads are also perfect shareable dishes. Treat your friends, family and co-workers to a tasty Meatless Monday meal with these powerhouse recipes featuring tofu, beans, grains and legumes. Experiencing delicious plant-based food together is one of the best ways to show your crew how amazing and satisfying meatless proteins can be. Spinach Salad with Baked Tofu and Carrot Ginger Dressing from Triad to Wellness Tahini Quinoa Bean Salad from FormerChef Mango, Grilled Corn and Black Bean Salad from Parsnips and Pastries Red, White & Blueberry Quinoa Salad from Apron Strings Summer Corn Wheat Berry Salad from Flavorista Lemon Mint Quinoa Salad from Tofu ‘n Sprouts Spicy Couscous and Chickpea Salad   Plant-based protein questions? We have answers. Check out our plant-based protein page to learn more about how easy it is to get protein through plant-based meals. Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post 7 Plant-Based Protein-Packed Salads for Meatless Monday appeared first on Meatless Monday.

Tomato Tofu Scramble

May 13 2019 Meatless Monday 

Crumbed tofu gets a golden yellow glow thanks to a spoonful of turmeric in this vegan take on scrambled eggs. We pair tofu with tomatoes, but it can be cooked up with almost any vegetable, such as leftover roasted potatoes, sautéed mushrooms, or roasted bell peppers. For a fluffier scramble, we recommend pressing the tofu prior to crumbling it to remove excess water--this takes about 20 minutes of inactive time. If youre in a pinch, you can skip the pressing step for a less defined, slightly softer-textured scramble. This recipe comes to us from the The Complete Vegan Cookbook , by the Natural Gourmet Center with Alexandra Shytsman and Rebecca Ffrench. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - 1 pound firm tofu, drained - 3 tablespoons extra-virgin olive oil - 1 small yellow onion, finely chopped - 2 tablespoons pine nuts - 1 garlic clove, minced -  1/­­2 teaspoon ground cumin -  1/­­2 teaspoon ground turmeric -  1/­­4 teaspoon dried red pepper flakes - 1 large ripe tomato, seeded and diced - 1 teaspoon fine sea salt, or to taste - 2 tablespoons fresh lime juice (from 1 to 2 limes) - Whole-wheat toast, to serve (optional) Line a plate with paper towels and place the tofu on top. Place another paper towel on the tofu then top with another plate. Weigh it down with cans or pie weights for 20 to 30 minutes to remove excess water, draining off the water periodically. Using a fork or your hands, crumble the tofu into small bits. Heat a medium skillet over medium heat, add the oil, and heat until it just starts to shimmer. Add the onion and cook until just softened, 2 to 3 minutes. Stir in the pine nuts, garlic, cumin, turmeric, and red pepper flakes, and continue to cook until fragrant, about another 2 minutes. Stir in the crumbled tofu, tomato, salt, and lime juice. Increase the heat to medium-high and cook until the tofu is heated through, about 5 minutes, stirring occasionally. Divide among plates and serve. Reprinted from The Complete Vegan Cookbook: Over 150 Whole Foods, Plant-Based Recipes and Techniques by the Natural Gourmet. Copyright (C) 2019 by Natural Gourmet Cookery Corporation. Photographs copyright (C) 2019 by Christina Holmes. Published by Clarkson Potter/­­Publishers, an imprint of Penguin Random House LLC. The post Tomato Tofu Scramble appeared first on Meatless Monday.


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