yogurt - vegetarian recipes

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Lemon rice recipe | chitranna recipe | chitrannam recipe

Besan ladoo recipe | besan ke laddu | besan ke ladoo | besan laddu recipe

Roasted Cauliflower Hummus

Chickpea Tofu Breakfast Scramble with Smoky Bits










yogurt 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.

Vegan Apple Custard Squares

January 16 2020 Vegan Richa 

Vegan Apple Custard SquaresThese Vegan Apple Custard Squares have a shortbread like base topped with apples, then creamy custard and cinnamon sugar on top. Use a pie pan to make Apple Custard Pie. No added Oil. Vegan Soyfree Recipe. Jump to Recipe These custard bars came about when I had to use up some non dairy yogurt. The shortbready crust at the bottom is topped with apples and then topped with a tangy custard mixture which is sprinkled with cinnamon sugar and baked to make slices of custard bars with various flavors and textures! You can use just cashew cream for the custard layer as well. Add some lemon zest for fresh zesty flavor. Change up the flavors  to use winter spices such as gingerbread or pumpkin pie spice. Make this into a pie (use a pie pan and double the crust).Continue reading: Vegan Apple Custard SquaresThe post Vegan Apple Custard Squares appeared first on Vegan Richa.

pudina rice recipe | mint rice | pudina pulao | mint pulao

January 15 2020 hebbar's kitchen 

pudina rice recipe | mint rice | pudina pulao | mint pulaopudina rice recipe | mint rice recipe | mint pulao recipe with step by step photo and video recipe. mint pulao is a healthy rice recipe which can be prepared within minutes. fundamentally, mint leaves are grounded with coconut which is then later added to rice and other vegetables and cooked in pressure cooker. it is typically served with plain yogurt or even with onion tomato raita. The post pudina rice recipe | mint rice | pudina pulao | mint pulao 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.

7 Snowy Escapes In The Swiss Alps

January 2 2020 Happy Cow veggie blog 

Whether you’re hitting the slopes or seeking a cozy retreat, we’ve got a list of the best getaways in the Swiss Alps this winter season! And we’ve included a (vegan) food guide to each location. Zermatt What To Do: Zermatt is the place to be in southern Switzerland for skiing, climbing, and hiking. Placed below the famous Matterhorn Peak, you’ll find shops and boutiques galore. Not a ski fan? Try your hand (or feet) at ice skating or curling, instead. A sweet spot for the adventurers and tourists alike, Zermatt’s got activities for all. Where To Eat: You can start with coffee and lovely views at Cup’s Italian Coffee House. A vegan pastry is usually available, along with non-dairy milks, smoothies, and yogurt. Stop skiing long enough for amazing Alps views and lunch at Trockener Steg. They offer a salad and pasta bar that’s sure to be navigated easily for vegan options. If you’re looking for a trendy place for dinner, try Geez – but be sure to ask for no fish sauce and to clarify that the vegetarian offerings be made vegan, if necessary. Bern What To Do: This highly populated Swiss city (over 1 million) is the capital […] The post 7 Snowy Escapes In The Swiss Alps appeared first on HappyCow.

Biryani Rice

November 27 2019 VegKitchen 

Biryani Rice Dont let the number of ingredients stop you--this Biryani Rice is easy to make, and its amazing scents deserve the effort. Save Print Biryani Rice Serves: 8   Ingredients ¼ cup canola oil ½ cup cashews 2 large onions, sliced thinly 2 cloves garlic, minced 2 tbsp biryani curry paste or other Indian curry paste 1 tbsp ginger, minced 1 tsp salt 1 tsp ground cumin ½ tsp ground cinnamon 3¼ cups vegetable broth ¼ cup plain yogurt 3 seeds cardamom, crushed 2 stars anise 1 stick cinnamon 1¾ cup brown basmati rice 2 small hot peppers, chopped Instructions Heat the oil in a large frying pan. The post Biryani Rice appeared first on VegKitchen.

Cardamom Maple Pecan Granola Recipe (No Oil)

November 1 2019 Vegan Richa 

Cardamom Maple Pecan Granola Recipe (No Oil)Cardamom Maple Pecan Granola Recipe with Pumpkin Seeds. Use other spices of choice in this delicious granola with pumpkin or sunflower seeds. It makes a great gift. No Refined Sugar or oil. Vegan Gluten-free Recipe. Jump to Recipe Snacking can sometimes be the harder to figure out, compared to meals. Its the in between meal time when you dont want something heavy but still satisfying enough. Granola and granola bars made from scratch work out really well for those times. Homemade granola has sugar you can control and oil you can omit. Granola over vegan yogurt, porridge, chia pudding or as is from the jar, is amazing to have around. Whether you like a sweet Date Caramel Granola  , or a granola bar (Sunbutter Granola Bars), or want spicy savory snack with this Sriracha Orange Quinoa Peanut Granola or get adventurous with this Lentil cranberry Granola! There are plenty of options and variations! This easy granola has oats, pumpkin or sunflower seeds and pecans. The maple and pecans add a buttery caramel like flavor, the pecans get candied when covered with maple and cardamom complements the flavor profile amazingly. Change it up with seeds or nuts of choice. Lets make some granola.Continue reading: Cardamom Maple Pecan Granola Recipe (No Oil)The post Cardamom Maple Pecan Granola Recipe (No Oil) appeared first on Vegan Richa.

Curried Pasta with Spinach and Lentils

November 1 2019 VegKitchen 

Curried Pasta with Spinach and Lentils Spinach and lentils often pair with Indian cuisine. Here, they are given an unusual context when combined with pasta. For a delicious meal, serve with a fresh flatbread and sliced cucumbers in coconut yogurt, garnished with cilantro. The post Curried Pasta with Spinach and Lentils appeared first on VegKitchen.

Broiled Persimmons with Greek Yogurt

September 23 2019 Meatless Monday 

Broiled to perfection, these persimmons are then topped with creamy greek yogurt and toasted walnuts. Perfect for breakfast or dessert. This recipe comes to us from The Domestic Dietitian . 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 - 2 persimmons, sliced into rounds - 1-2 tsp sugar (or honey) - 1/­­3 cup plain, greek yogurt - 1/­­4 cup walnuts, chopped   Preheat the oven to 375 degrees F. Spread the walnuts out on a sheet pan, in a single layer and roast in the oven for about 5-8 minutes, until lightly toasted. Remove and set aside to cool Set the oven to the broil feature Lay a sheet of foil on a baking sheet and spray with non-stick cooking spray Lay the sliced persimmons on the sheet pan, in a single layer Sprinkle lightly with sugar (or honey if you prefer) Broil in the oven for about 4-5 minutes, until tops are golden brown Remove from oven and set aside to cool slightly Place about 2 tbsp greek yogurt on each plate, add 2 slices of broiled persimmons and top with toasted walnuts The post Broiled Persimmons with Greek Yogurt appeared first on Meatless Monday.

Supercharged Baba Ganoush (Eggplant Dip with Chickpeas)

September 18 2019 FatFree Vegan Kitchen  

Supercharged Baba Ganoush (Eggplant Dip with Chickpeas) This supercharged baba ganoush recipe is not your standard eggplant dip. Enriched with chickpeas and vegan yogurt, it makes a delicious plant-based appetizer or sandwich filling.(...) Read the rest of Supercharged Baba Ganoush (Eggplant Dip with Chickpeas) (707 words) (C) svoisin for FatFree Vegan Kitchen, 2019. | Permalink | 3 comments Post tags: Chickpea Recipes, Eggplant Recipes, Weight Watchers Points The post Supercharged Baba Ganoush (Eggplant Dip with Chickpeas) appeared first on FatFree Vegan Kitchen.

Easy Chilled Beet Soup

August 2 2019 Golubka Kitchen 

Easy Chilled Beet Soup This soup tastes like you’re eating the garden in the best possible way. In Russia, we call it svekolnik, but similar recipes can be found in other Eastern European countries like Lithuania, Poland, etc. It tastes incredibly refreshing and life-giving, and the preparation couldn’t be simpler, with only 7 core ingredients. For beet skeptics, this chilled approach might be your key to enjoying beets, since their flavor is quite mild here. The mandatory dollop of yogurt or sour cream (we love coconut yogurt here) takes everything to the next level, so make sure not to skip it :) The cool thing about this soup is that it uses the entire beet, tops and greens included. You don’t have to have the tops to make it, but if your beets come with bushy tops, don’t throw them away. It’s no secret that beet tops are incredibly nutritious, so that contributes to the whole life-giving, garden feel of this dish. Typically, svekolnik recipes call for eggs, but since we keep things plant-based around here, we’ve come up with two delicious alternatives. I’ve been making this soup with white beans all summer long, and they fit in perfectly, so that’s one of them. And then recently, it occurred to me that silken tofu has a similar texture to egg whites and could be delicious in this recipe, like it usually is in Japanese cold tofu dishes. It worked – tofu is totally tasty and texturally perfect here, and, like the beans, it adds extra protein and makes the soup more satiating. We hope you’ll give this beet soup a try sometime this summer. Wishing you a beautiful weekend :) Easy Chilled Beet Soup   Print Serves: 4-6 Ingredients 5 medium beets, tops included if present sea salt freshly ground black pepper 16 oz silken tofu or white beans juice from 2 small lemons 1 tablespoon white wine vinegar 4-6 small cucumbers, like Persian - cubed dill/­­parsley/­­green onion - chopped yogurt or cashew sour cream/­­other sour cream of choice - for serving Instructions Separate the beets from their tops, if present. Wash and scrub the beets clean and place them in a soup pot. Separate the beet stems from the leaves, setting the leaves aside until ready to serve the soup. Finely chop the stems and place them in the soup pot. Cover the beets and stems with water by about 2. Season with salt and pepper - this water will become your broth. Bring up to a boil and boil for 20-25 minutes, until the beets are tender throughout. Carefully remove the beets from the broth with a slotted spoon or tongs, leaving the stems in the pot. Let the beets cool or run them under cold water, then peel off the skins. Grate the beets on a box grater or with the grater attachment of a food processor. Return the grated beets back to the pot with the broth. Add the tofu or beans to the pot, along with the lemon juice, vinegar, and another pinch of salt if needed. Put the pot in the refrigerator to chill completely for 2-4 hours or overnight. Once chilled, taste for salt, pepper, and vinegar, and adjust if needed. To serve, place about 1 small cubed cucumber in each bowl. Finely chop the beet greens and add a handful to each bowl. Pour the soup over the vegetables, making to sure to catch plenty of the grated beets and tofu/­­white beans. Garnish with lots of herbs and a mandatory dollop of yogurt or cashew sour cream. Enjoy! 3.5.3226 The post Easy Chilled Beet Soup appeared first on Golubka Kitchen.

Gluten Free Peach Crisp

July 8 2019 Meatless Monday 

This gluten free peach crisp is healthy enough to eat for breakfast, and delicious enough to enjoy for dessert! Youll love this easy peach crisp recipe with whole grain gluten free oats, omega-3 rich chia seeds, & ripe, juicy summer sweet peaches, plus a hint of ginger! This recipe comes to us courtesy of E.A. Stewart, the Spicy RD. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Ingredients: - 4 ripe peaches seed removed, and cut into cubes - 2 tablespoons chia seeds - 1 tablespoon tapioca flour* - 3 tablespoons + 2 teaspoons pure maple syrup divided - 1/­­2 teaspoon ground ginger - 1/­­4 teaspoon salt divided - 3/­­4 cup gluten free oats* - 1/­­4 cup sorghum flour or rice flour* - 2 tablespoons melted virgin coconut oil - 2 cups yogurt i.e. Greek, coconut, almond, soy~optional for serving Instructions: 1. Preheat oven to 350 degrees F. Place 4 ramekins or oven proof custard cups on a baking dish. 2. Combine peaches, chia seeds, tapioca flour, 1 tablespoon maple syrup, ground ginger, and 1/­­8 teaspoon salt in a mixing bowl. 3. Stir well to combine, and spoon mixture, divided equally, into ramekins/­­custard cups. 4. Rinse out and dry mixing bowl. Add oats, sorghum flour, coconut oil, remaining maple syrup {2 tablespoons + 2 teaspoons}, and 1/­­8 teaspoon salt to bowl. Stir well to combine, then divide mixture equally into 4 servings, and sprinkle on top of peaches. 5. Bake for 15-20 minutes, or until oat mixture is light golden brown. Remove from oven, and allow to cool 5 minutes before serving. Top each crisp with 1/­­2 cup yogurt if desired. Recipe Notes: - Feel free to omit tapioca flour from peach mixture if desired. It helps thicken the peaches a little, but is not essential. - May use regular oats if not following a gluten-free diet - May substitute sorghum flour with rice flour. Or, use all-purpose flour if desired for a non-gluten free version. The post Gluten Free Peach Crisp appeared first on Meatless Monday.

Super Green Gazpacho

July 3 2019 Golubka Kitchen 

Super Green Gazpacho Stopping by with another refreshing recipe today. The weather’s been extra balmy lately, and somehow, icy cold smoothies have become my main source of fuel over the past week or so. Gazpacho and/­­or other chilled and pureed summer soups are basically like savory smoothies, so they fit right in! This green gazpacho recipe is such a favorite. I make variations on it all season long, always with the intention of fitting all of the green summer goodness into the blender. The result is such feel-good food that offers the best relief from the heat. This gazpacho is packed with produce, which on its own would make for a lovely, light soup. Here, the produce is accompanied by pumpkin seeds to make the gazpacho more complete and satisfying. When whirled up in the blender, the pumpkin seeds turn into a pumpkin seed milk, which contributes to the fat content and overall creaminess of the soup. Hope you’ll give this a try one day this summer :) Super Green Gazpacho   Print Serves: 2-4 Ingredients ½ cup pumpkin seeds - soaked overnight 1 avocado - pitted and peeled 1 green bell pepper - seeded and roughly chopped 1 jalape?o or serrano pepper - seeded 1-2 cloves of garlic - roughly chopped ½ of a small white onion - roughly chopped 4 baby/­­Persian cucumbers - roughly chopped 1 packed cup basil and cilantro leaves, plus more for serving juice from 1 lime 2 tablespoons white wine vinegar ¼ teaspoon cayenne or chili pepper (optional) sea salt - to taste ½ cup purified water, plus more if needed dairy-free plain yogurt - for serving Instructions Drain and rinse the pumpkin seeds very well. Combine all the ingredients, except the yogurt, in a high-speed blender. Blend on high until very smooth. Add more water if the soup seems too thick, until you achieve your desired consistency. Taste for salt and adjust if needed. Optionally, strain the soup through a fine mesh strainer. This makes it a bit smoother, but its good either way. Transfer the soup to an airtight container and refrigerate for at least an hour, until its well chilled. Serve, garnished with basil and cilantro, and topped with dollops of yogurt. Notes If you dont have time to chill the gazpacho, you can serve it with a few ice cubes per bowl, which will cool it down right away. 3.5.3226 The post Super Green Gazpacho appeared first on Golubka Kitchen.

Carrot Hummus Crunch

June 17 2019 Meatless Monday 

Add a satisfying crunch and a little bite to hummus with this simple recipe. Make it vegan by omitting the Greek yogurt. This recipe was created by Nick Sandler and can be found in the Meat Free Monday cookbook. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 2 - 2 carrots, coarsely grated - 1/­­2 red chile, chopped - 1 teaspoon caraway seeds - 4 slices sourdough bread - hummus, to taste - 2 tablespoon Greek yogurt - cilantro, for garnish - freshly cracked black pepper, to taste   Fry 2 coarsely grated large carrots in a pan with 1 tablespoon olive oil, 2 chopped garlic cloves, 1/­­2 chopped red chile, and 1 teaspoon caraway seeds over moderate heat for 5-8 minutes, stirring frequently. Cool before using in the sandwich. Cut 4 slices of sourdough bread or slice 2 sourdough baguettes with a serrated knife along the middle so they are still connected at the back. Spread some hummus onto the baguettes, followed by the carrot mixture. Add 2 tablespoons Greek yogurt to the baguette in dollops, followed by a generous handful roughly chopped cilantro. Season with freshly ground black pepper. The post Carrot Hummus Crunch appeared first on Meatless Monday.

Banana Strawberry Oatmeal Muffins

January 3 2020 Oh My Veggies 

These Banana Strawberry Oatmeal Muffins are the perfect breakfast. They have everything you need to start your day: whole grains, fruit, and yogurt. Oh! And guess what else? They freeze beautifully.

14 Recipes that Will Wow Your Family and Friends this Holiday Season

December 9 2019 Meatless Monday 

14 Recipes that Will Wow Your Family and Friends this Holiday SeasonTis the season to incorporate more meatless dishes into your recipe collection. Weve made a list -- and weve checked it twice -- of some of our favorite holiday appetizers, mains, side, and desserts, almost all of which are plant-based! Craving chestnuts roasting on an open fire? Try our roasted chestnut soup. Jack Frost nipping at your nose? Nothing will keep you more snug than our warming carrot cauliflower stew. Grandma got ran over by a reindeer? Well, um, weve got a great recipe for honey-vanilla poached pears. Check out our Meatless Monday holiday menu below and see how you can wow your guests with some festive and flavorful meatless meals. Appetizers Set the proper tone for the meal with these seasonal holiday appetizers: Roasted Chestnut Soup Warming Carrot Cauliflower Stew Spicy Jalape?o Cashew Cheese Dip Sides On this holiday dinner table, let the side dishes take center stage: Maple Balsamic Roasted Brussels Sprouts Rosemarys Beets with Hazelnuts and Basil Roasted Potatoes with Orange Couscous Baked Polenta Basil Fries Mains Plant-based mains can be just as hardy and comforting as their animal-based counterparts: Meaty Mushroom Stew with Garlic Mashed Potatoes Italian White Beans with Kale Winter Harvest Citrus Pasta Chickpea Burgers with Spicy Harissa  Desserts End with something sweet (but not too sweet): Honey Vanilla Poached Pears Apple Cranberry Oatmeal Bread Baked Apple Donuts   Interested in adding some more plant-based recipes to your repertoire? Click here for more Meatless Monday inspiration. The post 14 Recipes that Will Wow Your Family and Friends this Holiday Season appeared first on Meatless Monday.

Palak Pakora (Crispy Spinach Fritters)

November 13 2019 Manjula's kitchen 

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

Cardamom Maple Pecan Granola

November 1 2019 Vegan Richa 

Cardamom Maple Pecan GranolaCardamom Maple Pecan Granola. Use other spices of choice in this delicious granola. It makes a great gift. No Refined Sugar or oil. Vegan Gluten-free Recipe. Jump to Recipe Snacking can sometimes be the harder to figure out, compared to meals. Its the in between meal time when you dont want something heavy but still satisfying enough. Granola and granola bars made from scratch work out really well for those times. Homemade granola has sugar you can control and oil you can omit. Granola over vegan yogurt, porridge, chia pudding or as is from the jar, is amazing to have around. Whether you like a sweet Date Caramel Granola  , or a granola bar (Sunbutter Granola Bars), or want spicy savory snack with this Sriracha Orange Quinoa Peanut Granola or get adventurous with this Lentil cranberry Granola! There are plenty of options and variations! This easy granola has oats, pumpkin or sunflower seeds and pecans. The maple and pecans add a buttery caramel like flavor, the pecans get candied when covered with maple and cardamom complements the flavor profile amazingly. Change it up with seeds or nuts of choice. Lets make some granola.Continue reading: Cardamom Maple Pecan GranolaThe post Cardamom Maple Pecan Granola appeared first on Vegan Richa.

Cozy Pantry Stew

September 29 2019 Golubka Kitchen 

Cozy Pantry Stew Hello friends! We’re back from a little hiatus having to do with my wedding. I married my love of many years under the September full moon in upstate NY, and it was such a fun party. The wedding took all of our time and energy, since we did everything we could ourselves together with friends and family. That’s why it’s been extra quiet around here. I’m sharing a few wedding photos at the bottom of this post, but otherwise it’s back to regular programming around here! We’re excited to cook with all the fall produce popping up right now and have a few digital cookbook projects in the works for the coming months. We missed this space and YOU. On to this life saver of a stew. I don’t know if this is the case for you, but in our house, when we say we have nothing to eat, most of the time it’s not really true. That type of talk usually comes from laziness or not being in the mood for whatever ingredients we do have on hand. Both my husband and I are avid home cooks and generally obsessed with good food, so we have a well-stocked pantry. This year, we’ve been trying to be more mindful of those ‘nothing-to-eat moments’ and have been cooking more from the pantry. The results always save us money and end up tasting more nourishing than any takeout ever would. This stew is something that we make all the time, using pantry staples and odds and ends from the fridge. It’s flavorful, soul-warming, and so easy. Scrapping together meals out of seemingly nothing is one of my favorite ways to cook – I love anything having to do with economy in the kitchen. (Tamar Adler’s An Everlasting Meal is one of my favorite books). It’s like a game and so endlessly satisfying when that meal appears out of ‘thin air.’ I know everyone’s pantries are vastly different, but if you’re a vegan/­­vegetarian-inclined cook, I have a hunch that you’ll have at least some of these ingredients on hand. I love keeping red lentils around because they cook almost instantly and taste great – these make up the base of our stew. Then come the aromatics. Dig up those unused carrots and celery out of the crisper (soak them in cold water for a few hours if they’re really limp) and find an onion (or an unused half of one!), shallots, or leeks. That classic trio of onion, celery, and carrots help build great flavor for soup like nothing else does. Then, see if you have some leftover white wine in the fridge and grab a few cloves of garlic. Wine gives this stew that extra something and truly takes it to the next level. If you don’t have an open bottle, you could also open one to cook with and enjoy with dinner. Any other extras are up to you and your pantry/­­fridge. When it comes to spices, dried herbs are great, as well as turmeric, but you could also add coriander, cumin, or even curry. The stew pictured here has cherry tomatoes and sweet potato. Tomatoes add umami and I wouldn’t skip them, but if you don’t have fresh ones, you could add a little bit of canned tomatoes or even tomato paste. Sweet potato is totally optional, but use it here if you have one, or a regular potato, squash, or even cauliflower. At the end, wilt in some greens and finish the stew off with lemon juice for brightness. Add any garnish you like or have, like yogurt, herbs, or pan-fried mushrooms (as pictured), and you’re done! The description is long because I wanted to lay out our logic, but the stew itself comes together very quickly. Hope you’ll give this one a try

Ten Flavorful Fall Recipes for Your Meatless Monday Autumn Menu

September 23 2019 Meatless Monday 

Ten Flavorful Fall Recipes for Your Meatless Monday Autumn MenuIt’s officially fall! And the perfect time for apple picking, visiting the pumpkin patch and exploring the local farmers markets for seasonal vegetables, like broccoli and eggplant. Trying new meatless recipes is a great way to utilize all of the ripe fruits and vegetables coming into season. Weve gathered delicious plant-based recipes from our Meatless Monday bloggers  and influencers featuring fall produce . Enjoy the hearty tastes of fall! Vermont Maple Breakfast Muffins from The Healthy Voyager Grilled Sweet Potato & Herb Salad from Jackie Newgent Pumpkin Soup with Millet from Happy Kitchen Rocks  Broiled Persimmons with Greek Yogurt from The Domestic Dietitian Maple Roasted Acorn Squash from Eat Healthy Eat Happy Candied Yams from Yummy Plants Vegan Butternut Squash from Mango Tomato Vegan Pumpkin Is Pudding from Real Food For Life Coconut Wasabi Potatoes with Miso Gravy and Crisped Sage from Robin Asbell Harvest Apple Cake with Maple Glaze from The Kitchen Docs Invite your friends and family to try the flavors of fall with these plant-based recipes. If youre looking for other meatless recipe inspiration, check out our recipe gallery . 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 Ten Flavorful Fall Recipes for Your Meatless Monday Autumn Menu appeared first on Meatless Monday.

Sauteed Cauliflower

September 1 2019 Manjula's kitchen 

Sauteed Cauliflower (adsbygoogle = window.adsbygoogle || []).push({}); Print Sautéed Cauliflower Sautéed cauliflower is a simple and delicious side dish. This is my favorite way to serve cauliflower because its simple, quick, and delicious. Course Side Dish Cuisine Indian Keyword Bhoona Phool Gobhi, Gluten Free, Healthy, Homemade, No Onion Garlic, Phool Gobhi, Quick And Easy, Sattvic, Side Dish, Vegetarian Servings 3 people Ingredients4 cup Cauliflower cut into florets 1 1/­­2 Tbsp Oil 1/­­2 tsp Cumin seeds 3 Tbsp Yogurt 1 tsp Salt 1/­­8 tsp Black pepper 1/­­2 tsp Sugar 1 tsp Ginger juice 1 Tbsp Green chili finely chopped 1 Tbsp Cilantro finely chopped For Garnishing1 Tbsp sliced almonds few thin slices red bell pepper InstructionsIn a bowl mix the yogurt, salt, black pepper, sugar, ginger juice (shred the ginger using fine shredded and squirgreen chili, and cilantro, mix it well and keep aside. Boil cauliflower in a large pot, boil them until cauliflower crisp and tender; drain well. In a large skillet over medium heat, heat the oil. When oil is moderately hot add cumin seeds after seeds crack add cauliflowers Sauté’ the cauliflower and cook a few minutes, stirring, until it becomes lightly golden brown in color. Turn off the heat and add the yogurt mix and mix it well. Add the spice mix just before serving. Sprinkle with almonds and sliced red bell pepper The post Sauteed Cauliflower appeared first on Manjula's Kitchen.

Kale and Spinach Smoothie

July 29 2019 Manjula's kitchen 

Kale and Spinach Smoothie (adsbygoogle = window.adsbygoogle || []).push({}); Print Spinach Kale Smoothie (Healthy Drink with Yogurt) Kale and spinach smoothie, is a healthy way to start your day! This is a delicious and refreshing drink. This is a great way my Dadi showed me to get my greens in for the day! Its tastes better than I was expecting! It tastes good! Keyword Besan Cheela, Healthy Breakfast, Quick And Easy,, Breakfast, Carrot Halwa, Gajrela, Dessert, Gluten Free, Delicasy,, Chhaachh, Cucumber, Detox Smoothie, Gluten Free, Green Buttermilk, Green Smoothie, Healthy, Kale Buttermilk, Spicy Chhaach, Yogurt Smoothie Servings 4 people Ingredients1 cup kale chopped, and remove all the stems 1 cup spinach chopped, and remove all the stems 1/­­2 cup cucumber cut into small pieces 1/­­2 cup yogurt 1/­­2 tsp salt 1 tsp sugar Pinch black pepper 1/­­2 cup water US Customary – Metric InstructionsBoil the kale in 2 cups of water over medium heat for about 2-3 minutes. Turn off the heat and add the spinach. Keep the spinach in hot water for one minute. Strain the water and put the kale and spinach leaves in ice cold water for 3-4 minutes. Remove the kale and spinach from the cold water. Blend all the ingredients together, kale, spinach, cucumber, yogurt, water, salt, sugar and black pepper on high speed in a blender until it is very smooth. Add more water to your taste. Pour kale and spinach smoothie over ice and serve! The post Kale and Spinach Smoothie appeared first on Manjula'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.

Dahi Puri Chaat (Street Food)

July 1 2019 Manjula's kitchen 

Dahi Puri Chaat (Street Food) (adsbygoogle = window.adsbygoogle || []).push({});     Dahi Puri, Chaat, Street Food Dahi Puri is a very commonly found Indian street food! I have been wanting to do this recipe for my channel for quite some time, but I wanted to put my own twist on it. After experimenting with different fillings, I was finally able to come up with a combination that my family approved of – a healthy and delicious salad style filling. - 16 crispy puffed puries golgpa (available in India grocery store) Filling -  1/­­2 cup yellow moong dal -  1/­­2 cup potatoes (boiled peeled and cut into small pieces) -  1/­­2 cup tomatoes (chopped in small pieces) -  1/­­2 cup cucumber (chopped in small pieces) - 1 tbsp green chili (finely chopped) - 1 tsp ginger (finely chopped) -  1/­­2 tsp salt -  1/­­2 tsp roasted cumin seed powder - 1 tsp lemon juice For Garnishing - 1 cup yogurt (whipped) -  1/­­4 cup tamarind chutney (find the recipe on web site) - 1 tbsp soy sauce -  1/­­4 cup boondi - 1 tbsp green chili (finely chopped) -  1/­­4 tsp red chili powder -  Spread the puries on microwave safe plate and microwave for about 20 seconds, this will make the puries crispier and give the freshness. Set aside. -  Wash moong dal changing water 3-4 times and boil it in 2 cups of water over low medium heat until dal is very soft and tender but not mushy. -  After dal is at room temperature mix all the filling ingredients together, dal, potatoes, tomatoes, cucumber, green chili, ginger, salt, cumin powder, lemon juice Assemble Dahi Puri -  Whip the yogurt and add the water as needed to make it consistency of thick batter. -  Mix tamarind sauce and soy sauce together. -  First make a hole with you thumb center of the golgapa, fill with 1 tablespoon of filling. drizzle with yogurt tamarind chutney, few pieces of green chili, and few boondi, red chili powder and drizzle some more tamarind chutney. Assemble Dahi Puries just before serving. You can have every thing ready day before. Filling also can be served as salad. Dahi Puri with salad like filling is very light and refreshing.  I have done the recipe for Tamarind Chutney Before. you will also like to see some other easy chaat recipes, like Bread Dahi Vada, Aloo Chana Chaat, Sabudana Bhel.   The post Dahi Puri Chaat (Street Food) appeared first on Manjula's Kitchen.

Easy Rhubarb Mango Crisp

June 12 2019 Golubka Kitchen 

Easy Rhubarb Mango Crisp Keeping the rhubarb content coming these past few weeks. No regrets :) Crisps are the ultimate lazy dessert. They are messy by nature, which makes them very hard to get wrong. All you need to make a crisp is a layer of fruit, almost any fruit, mixed with a bit of sweetener and maybe some aromatics, and topped with the usually rolled oat-centered crisp element. Time in the oven will take care of the rest. The fruit will get jammy and bubbly, while the topping will become golden brown, mostly crispy, and a bit soft where it interacts with the fruit. Served warm with ice cream or yogurt, it’s pure heaven. Our version features rhubarb and mango, both of which are still going strong where we are. They make a really special pair – we’re very excited about this one! The beautiful, floral tartness of rhubarb really shines next to the jammy sweetness of mango, especially when they melt together in the oven. Ginger offers a little sunny sparkle, but you could skip it and still get delicious results. The pistachios in the crisp bring their beautiful savoriness and color, but again, you can easily sub them out with other nuts like almonds, pecans, etc. This dessert is low maintenance and takes very little active cooking time as far as baking projects go, and the mango-rhubarb marriage is truly something worth experiencing at least once! Hope you enjoy this one :) Mango and Rhubarb Crisp   Print adapted from Simply Vibrant Serves: 4-6 Ingredients for the filling 1 lb rhubarb - sliced into 1 pieces 3 yellow mangoes - pitted and sliced into ½ pieces ¼ cup coconut sugar 1 tablespoon ginger powder or grated 1 piece of fresh ginger 1 teaspoon vanilla for the crisp 1 cup rolled oats (gf if needed) ¾ cup almond flour ¼ cup pistachios or other nuts of choice like almonds, pecans, etc. - chopped 1 teaspoon baking powder pinch of sea salt ¼ cup maple syrup ¼ cup coconut oil - chilled, plus more for oiling the baking dish Instructions to make the filling Preheat the oven to 375° F (190° C). Put the rhubarb and mango in an oiled 7 x 10 baking dish (or a baking dish of a similar size) and mix together with a spoon. Add the coconut sugar, ginger, and vanilla, and mix everything through. Set aside while you make the crisp. to make the crisp Combine the oats, almond flour, pistachios/­­other nuts, baking powder and salt in a large bowl, tossing to combine. Add the maple syrup and stir to incorporate. Cut the chilled coconut oil into small pieces and add it to the bowl. Mix everything together with your hands, pressing the mixture between your fingers to incorporate the coconut oil into the crisp. Sprinkle the crisp mixture on top of the rhubarb and mango, and transfer the baking dish to the oven. Bake for 30 minutes, until the topping is golden. Cover the baking dish with a piece of parchment paper and bake for another 10 minutes, until the filling is jammy and bubbly and the rhubarb is cooked through. Remove the baking dish from the oven and let it cool slightly. Serve as is or with a scoop of ice cream/­­coconut yogurt on top. Enjoy! 3.5.3226 The post Easy Rhubarb Mango Crisp appeared first on Golubka Kitchen.


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