Vegan Richa - vegetarian recipes

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Vegan Gravy – 1 Pot Mushroom Free with Fluffy Mashed Potatoes

Favorite Plant-Based Holiday Recipes

Katori chaat recipe | chaat katori recipe | how to make tokri chaat

Vegan Pumpkin Pie










Vegan Richa vegetarian recipes

Vegan Chocolate Pecan Pie – Glutenfree option

before yesterday Vegan Richa 

Vegan Chocolate Pecan Pie – Glutenfree optionVegan Chocolate Pecan Pie with Dates and Chai spice. All the pecan pie with chocolate. Derby Pie. Glutenfree with gf crust. Vegan Pecan Pie. Soyfree Recipe.  So! Lets get to posts just before the break in all that holiday mood, planning and travels. This Quick Pecan Pie with chocolate chips, loads of pecans, and dates instead of the sugar works out really well for a decadent deseert. Serve with whipped coconut cream (so many whipped coconut toppings in the market this season!), or vanilla ice cream and some vegan caramel.  Pecans get toasted, then tossed with some cinnamon, Dates get blended with non dairy milk, pumpkin pie spice, vanilla and some flour to make the base which is a mix of custard and cookie when baked. Pecans, chocolate chips are mixed in and baked until set. Chill if needed. Make ahead and enjoy it the whole week!Continue reading: Vegan Chocolate Pecan PieGlutenfree optionThe post Vegan Chocolate Pecan PieGlutenfree option appeared first on Vegan Richa.

18 Vegan Thanksgiving Desserts

before yesterday Vegan Richa 

18 Vegan Thanksgiving Desserts18 Vegan Thanksgiving Desserts. Pumpkin Pie, Sweet Potato Pie Bars, Crumb Cakes, Chocolate Pie, Apple Cake, Crisp, Pecan Pie and more. Vegan Recipes Gluten-free options After the Portobello with garlic sauce or a shepherd’s pie, Try these Decadent Desserts or Snack portions for the Thanksgiving Weekend. Pies, Bars, Cakes, tarts and flan. Links for recipes below the pictures. Continue reading: 18 Vegan Thanksgiving DessertsThe post 18 Vegan Thanksgiving Desserts appeared first on Vegan Richa.

Vegan Lentil Shepherd’s Pie – Mushroom Lentil Shepherdless Pie

November 17 2017 Vegan Richa 

Vegan Lentil Shepherd’s Pie – Mushroom Lentil Shepherdless PieVegan Lentil Shepherd’s PieMushroom and Lentil Shepherdless Pie with Gravy and Garlic mashed potatoes. Gluten-free Nut-free Recipe. Can be soy-free. Vegetarian Shepherds Pie. In my series of traditional and simple holiday favorites, the next dish is this Delicious Lentil Mushroom Shepherdless Pie. Garlic mashed Potatoes over mushrooms, onion, lentils, veggies mixed with a bit of gravy, baked, then served with more of my 1 Pot gravy!  The pie comes together quickly once you have your potatoes done and the veggies assembled. You can cook the lentils and potatoes in the Instant Pot with PIP(pot in pot method), see recipe notes, or in separate pots and make ahead. I like my pie on the wet side, use less or more of the gravy with the lentils to preference. Add seasonal veggies or other root vegetables. I love the garlic breadcrumb and herb topping from my chickpea sweet potato shepherd’s pie on this. It elevates the flavor to a whole new level. Lets get cooking. Continue reading: Vegan Lentil Shepherd’s PieMushroom Lentil Shepherdless PieThe post Vegan Lentil Shepherd’s PieMushroom Lentil Shepherdless Pie appeared first on Vegan Richa.

Vegan Gravy – 1 Pot Mushroom Free with Fluffy Mashed Potatoes

November 14 2017 Vegan Richa 

Vegan Gravy – 1 Pot Mushroom Free with Fluffy Mashed PotatoesFluffy Mashed Potatoes with Vegan Gravy – 1 Pot gravy- Mushroom Free. Can be Nut-free, soy-free. Serve over mashed potatoes, biscuits, thanksgiving loaf and more. Vegan Recipe.  There often are hundreds of versions of some popular dishes on the web. Sometimes I make elaborate versions of the simple ones or make some with my own twists. But then it is the holiday season and everyone needs a simple gravy recipe to serve over them fluffy tatoes. This is one of the ways I like my gravy. You can add mushrooms with the onions to the gravy for a mushroom variation. Use fresh herbs if possible for amazing flavor.  I cook my potatoes and garlic together in the Instant pot. Mash and whip, add some coconut milk and herbs of choice. Done! Potatoes can also be cooked in a saucepan. See post for options.  The gravy needs just 1 pot and comes together quickly. Change up the flavors to taste and pour over anything and everything!  Time to make some comfort food.Continue reading: Vegan Gravy – 1 Pot Mushroom Free with Fluffy Mashed PotatoesThe post Vegan Gravy – 1 Pot Mushroom Free with Fluffy Mashed Potatoes appeared first on Vegan Richa.

Cannellini and Lentil Jamaican Curry – 1 Pot

November 11 2017 Vegan Richa 

Cannellini and Lentil Jamaican Curry – 1 PotCannellini and Lentil Jamaican Curry. 1 Pot 30 Minutes. Easy Coconut Curry with Jamaican Curry spices and beans and red lentils. Vegan Gluten-free Soy-free Nut-free Recipe. 16+ gms of Protein.  This super flavorful curry came about when I wanted a hearty stew with lentils and chickpeas and of course spices. I was out of canned chickpeas (insert shocked emoji here) and lunch time was approaching in 30. I decided to shake off my urge to use berbere (seriously you need to make this blend), and used some of my Jamaican curry blend (new obsession begins).  This stew comes together very quickly. Just get everything out and ready to use. If you don’t have a Jamaican Blend, you can make your own. The onion caramelized, the spices cooked with it, then cook the lentils half way in a mix of coconut milk and water, add beans (add any cooked beans or chickpeas) and continue to simmer.  You can also add some veggies with the lentils. Add greens of choice, some lemon and cayenne and done. Serve as is, over rice, or with toasty bread. Amazing flavor and so satisfying! Continue reading: Cannellini and Lentil Jamaican Curry – 1 PotThe post Cannellini and Lentil Jamaican Curry – 1 Pot appeared first on Vegan Richa.

Grilled Portobello Mushrooms with Garlic Sauce

November 5 2017 Vegan Richa 

Grilled Portobello Mushrooms with Garlic SauceGrilled Portobello Mushrooms with Garlic Sauce. Grilled or Baked Marinated Portabella Mushrooms served with creamy gravy. Vegan Gluten-free Recipe  These Grilled Portobellos come together quickly, and are super delicious with the garlic soy marinade. The Deep caramelized flavor works wonderfully with the garlic sauce and basil and makes for an impressive meal. Serve with a side salad, and some biscuits/­­mashed potatoes for serving more of the garlic gravy! T’is the season for getting together with friends and family, planning potluck meals and making the most of the short days! Well it gets harder for photography, but hey its a good opportunity to slow down too, and enjoy comforting meals like these by the fireplace.   What are your favorite comfort meals this month?Continue reading: Grilled Portobello Mushrooms with Garlic SauceThe post Grilled Portobello Mushrooms with Garlic Sauce appeared first on Vegan Richa.

25 Vegan Fall Meals for a chilly day – 1 Pot Gluten-free options

October 31 2017 Vegan Richa 

25 Vegan Fall Meals for a chilly day – 1 Pot Gluten-free options25 Vegan Fall Meals for a chilly day! Seasonal Casseroles, Chilis, Gratin, Pot pies, Pasta, Soups, and Curries! Many are 1 Pot meals. Vegan Fall Recipes. Gluten-free Soy-free options. Is it cooling off where you live yet? Here are 25 meals to make on a chilly day. Squashes, chilis, gratins, pot pies, casseroles and curries. 25 Delicious Fall Vegetarian MealContinue reading: 25 Vegan Fall Meals for a chilly day – 1 Pot Gluten-free optionsThe post 25 Vegan Fall Meals for a chilly day – 1 Pot Gluten-free options appeared first on Vegan Richa.

Vegan Soft Pumpkin Ginger Snaps

October 25 2017 Vegan Richa 

Vegan Soft Pumpkin Ginger SnapsPumpkin Ginger Snaps. Vegan Pumpkin Ginger Cookies with gingerbread spices and pumpkin. Soft Fudgy Cookies. Vegan Recipe. Gluten-free option These Ginger Cookies are soft, fudgy, blondie like with flavors from the Pumpkin, Ginger bread spices and molasses. They come together very quickly, are almost one bowl if you use a sifter. Even with 2 bowls used, you need to wash only 1. Pumpkin adds a softness to the cookies which bakes up to a fudgy cookie texture compared to the snappy crisp molasses cookies. Bake them longer for a more cookie like crumb and less for fudgier. Use spices of choice like ginger bread, pumpkin pie spice or chai spice. Add some candied ginger or orange, or chocolate chips or nuts for variation. I was hoping to edit an amazing roasted squash post for today, but the easier post won. We’ve all be sleep deprived because of Chewie’s cough. It seems to be letting up a little, so keeping our fingers crossed for our resident adopted fluffster.  Dang these are so good. Make a double batch! Crackly cookies also perfect for halloween!Continue reading: Vegan Soft Pumpkin Ginger SnapsThe post Vegan Soft Pumpkin Ginger Snaps appeared first on Vegan Richa.

Vegan 7 Cup Burfi – Chickpea flour and Coconut Fudge

October 19 2017 Vegan Richa 

Vegan 7 Cup Burfi – Chickpea flour and Coconut FudgeVegan 7 Cup Burfi – 6 Ingredient Diwali Sweet with Chickpea flour and Coconut veganized with almond milk and oil. Easy Traditional Indian Sweet 7 cup cake for Diwali or other festivals. Vegan Gluten-free Soy-free Recipe. Nut-free option So here’s the deal. This recipe is called 7 cup Cake/­­ Burfi. It has a common (non vegan) recipe that uses 7 cup total ingredients..1 cup besan, 1 cup coconut (shredded), 1 cup milk. 1 cup ghee (clarified butter) and 3 cups sugar with a bit of variation here and there in the amounts , added cashews etc. Yes you read that right. I mean, there is no way these things (with vegan subs) together are not going to make a delicious result.  Those amounts are way out there for me. I use vegan butter for the vegan version and much less of it and less of the sugar as well. The fudge also works well with organic safflower or other neutral oil. Chickpea flour is roasted with a tbsp of oil,, then the coconut, sugar and milk are mixed in. The mixture is cooked to caramelize the sugar a bit. Cardamom adds the amazing flavor. These burfis are easier than many of the other burfis(I am looking at your mysore pak). Try these easy Sweet burfi bars with chickpea flour, cardamom, coconut and love. This week is all about the festive season in the house. Cooking up Indian food, snacks and desserts. It finally feels like Diwali! Continue reading: Vegan 7 Cup Burfi – Chickpea flour and Coconut FudgeThe post Vegan 7 Cup Burfi – Chickpea flour and Coconut Fudge appeared first on Vegan Richa.

Vegan Sweet Potato Pie Bars

October 11 2017 Vegan Richa 

Vegan Sweet Potato Pie BarsVegan Sweet Potato Pie Bars. Spiced Sweet Potato Pie layered over cinnamony Snickerdoodle crust. Make this into a pie for decadent holiday dessert. Gluten-free option These sweet potato pie bars are easy and great for fall and holidays. They are a great snack or dessert. The crust is a simple cinnamony flour and sugar mix pressed together and prebaked. The crust reminds me of snickerdoodle cookies and works amazingly. The crust is topped with well spiced sweet potato puree. Maple syrup and coconut sugar make up the sweeteners.  These delicious vegan sweet potato pie bars can be served as is or with whipped coconut cream or ice cream. This recipe makes just the right amount to treat before the main event. Double it up and bake into a pie! These can be easily made with pumpkin or other squash puree. Do you like sweet potato or pumpkin in your pies and pie bars?Continue reading: Vegan Sweet Potato Pie BarsThe post Vegan Sweet Potato Pie Bars appeared first on Vegan Richa.

25 Vegan Pumpkin Recipes to Make this Fall

October 5 2017 Vegan Richa 

25 Vegan Pumpkin Recipes to Make this Fall25 Vegan Pumpkin Recipes to Make this Fall. Pumpkin Crumb Cake, Bread, Muffins, Salad, Chili, Pumpkin Cinnamon Rolls and More. Gluten-free soy-free options It’s all things Pumpkin in this round up! A comforting Pumpkin Sage Sauce pasta, 1 Bowl Pumpkin pie spice bread, pumpkin pie, Pumpkin coffee cake, pumpkin Pizza, chili and more. Are we ready for fall! If you haven’t already, get my Book with amazing recipes like these! What are your favorite ways to use pumpkin?Continue reading: 25 Vegan Pumpkin Recipes to Make this FallThe post 25 Vegan Pumpkin Recipes to Make this Fall appeared first on Vegan Richa.

Cajun Tofu with Cilantro Lime Rice

September 29 2017 Vegan Richa 

Cajun Tofu with Cilantro Lime RiceCajun Tofu Bowl with Cilantro Lime Rice. Baked Cajun Spiced Tofu, over greens, cilantro lime rice, and tomatoes. Easy Spicy Bowl. Vegan Gluten-free Nut-free Recipe. Use Chickpea tofu to make soy-free. I go through these weeks where I will obsess about one particular spice blend or combination or play around with similar flavor profiles. This past few months have been about Cajun. Exhibit 1 Cajun Cauliflower over Garlic pasta, so Good!, exhibit 2 Cajun Spiced Sloppy lentils, oh my gosh! This week serve up this easy Cajun Tofu Bowl however you want it, but make some! The Tofu is rubbed up with Cajun spice blend and lime. Then baked to dry and infuse the tofu. Meanwhile, make the other bowl components like a refreshing cilantro lime rice. Add roasted veggie,  chopped up tomato/­­crunchy veggies or pico de gallo, some greens or lettuce. Slice the baked tofu and serve. You can use the cajun blend paste over chickpea tofu, chickpeas/­­beans or hearty vegetables as cauliflower, eggplant, sweet potato, zucchini and roast them until tender and use those in the bowl instead of tofu. Fall Comfort in a bowl.  The book work has kept be on my toes the past few weeks (its out, get your copy!) so I haven’t been cooking up much new stuff. Catch up on the book being reviewed on magazines and blogs here. There are many new recipes in the drafts, but they all need post edits and photos/­­video editing and I am trying to get back into the schedule of editing and scheduling today. I always end up cooking more for a break rather than edit. Wait maybe I need a vacation first! Continue reading: Cajun Tofu with Cilantro Lime RiceThe post Cajun Tofu with Cilantro Lime Rice appeared first on Vegan Richa.

Pesto Spaghetti with Vegan Meatballs (Chickpea Walnut balls)

September 22 2017 Vegan Richa 

Pesto Spaghetti with Vegan Meatballs (Chickpea Walnut balls)Amazing Pesto Spaghetti with Vegan Meatballs made with Chickpeas. Vegetarian Chickpea Walnut “meatballs” over pesto pasta. 24 gms of Protein per serve. Ready in 40 Minutes. Vegan Soyfree Recipe. Can be Glutenfree. A good Spaghetti is what I need on weekdays to feel satiated and happy. Pasta cooked perfectly, tossed in pesto or marinara with these easy Chickpea Walnut “Meatballs” /­­ Balls.   The meal comes together quickly with some planning. Make the pesto ahead of time. Cook some onion and garlic, toss it in the processor with the ball ingredients, shape or scoop and bake. While they bake, cook the pasta. Toss, garnish, add the toasty warm balls and done. Premade pesto or tomato based sauce makes it a faster meal. Make a double batch of these chickpea balls to whip up a meatball sub sandwich, add to wraps or serve with dips. Whats your favorite way to serve these super delicious chickpea balls?Continue reading: Pesto Spaghetti with Vegan Meatballs (Chickpea Walnut balls)The post Pesto Spaghetti with Vegan Meatballs (Chickpea Walnut balls) appeared first on Vegan Richa.

Pindi Chole – Chickpea Curry with Whole Spices

September 17 2017 Vegan Richa 

Pindi Chole – Chickpea Curry with Whole SpicesPindi Chole – Chickpea Curry with Whole Spices. Instant Pot or Saucepan. Chickpeas cooked with whole spices then added to a sauce with caramelized onions. Punjabi Chole Adapted from Rawalpindi style Chole. Vegan Gluten-free Nut-free Soy-free Recipe When you think there are enough chickpea curries to make, you realize you have to make one more! And that one has to be this Pindi Chole.  Chole means Chickpea Curry and Pindi came from the place (rawalpindi). Pindi Chole has various versions that have evolved over the years. Pindi Chole can be dryish chickpeas with just spices or spices + ginger+garlic, that make up the thick “curry”.  More saucy versions often use onion and other ingredients. This is an evolved recipe from cooking variations of these. Amazingly I hadn’t made these in a while, with all the various recipes I was developing for the book and blog. I would make these for when my parents visited, but they prefer less spiced food now and we stick to simple Dals and veggie sides. Dried Chickpeas are soaked, then cooked in a pressure cooker or saucepan with whole spices such as whole cinnamon stick, green and black cardamom and cloves. The sauce is made up of caramelizing onions, no tomatoes, which is combined with the chickpeas and simmered to make a very flavorful dish. Definitely try this with dried chickpeas. I do have an option to use canned chickpeas, but the flavor doesn’t infuse the chickpeas as much. Continue reading: Pindi Chole – Chickpea Curry with Whole SpicesThe post Pindi Chole – Chickpea Curry with Whole Spices appeared first on Vegan Richa.

Southwestern Tofu Scramble with Chickpea Tofu

September 11 2017 Vegan Richa 

Southwestern Tofu Scramble with Chickpea TofuSouthwestern Tofu Scramble with Chickpea Tofu. Scrambled Tofu without Soy tofu! Soy-free Breakfast Scramble with Black beans, Veggies, Sweet Potatoes, Spices, Chickpea flour Tofu. Double Protein Savory Vegan Breakfast. Gluten-free Soy-free Nut-free.  Chickpea tofu, Black Beans, Sweet Potato, Taco Spice blend, whats not to like in this scramble to start the day!  This Scramble is satisfying, filling and flavorful. Make the chickpea tofu ahead of time for a quick stir fry into the scramble. Serve the scramble with toasts or as is. I usually use chimichurri on the toasts instead of butter. Avocado toast is also a great option.  The scramble is soy-free and nut-free. Serve over gluten-free bread or gluten-free wraps. Use  other veggies of choice. The scramble comes together in 20 minutes. Continue reading: Southwestern Tofu Scramble with Chickpea TofuThe post Southwestern Tofu Scramble with Chickpea Tofu appeared first on Vegan Richa.

Vegan Cauliflower Gratin – Creamy, Spiced, No Bake

September 6 2017 Vegan Richa 

Vegan Cauliflower Gratin – Creamy, Spiced, No BakeVegan Cauliflower Gratin – Creamy, Spiced Cauliflower Casserole. No Bake Skillet Gratin or Bake with a garlic breadcrumb topping. Vegan Soy-free Recipe, Can be gluten-free and nut-free.  It is hot out here this week. It is also pretty ashy and humid with the many wildfires around (hope everyone is keeping safe) and difficult to heat up the house to bake. I made this gratin in a skillet for days like this and tested it out in the oven as well. The cream sauce is very versatile. I like Kashmiri garam masala(in my second book), Baharat(in my second book (Pre-order Now, starts shipping in 2 Weeks!!), Berbere or Jamaican Curry Blend in this cauliflower and the creamy sauce combination. You know me. Add spices of choice or just herbs. The gratin is sprinkled generously with toasty breadcrumbs which have garlic and pepper flakes for a smoky heat. This crunchy garlicky topping is a must! Amazing, Creamy and ready within 25 Minutes! Add other vegetables for variation.Continue reading: Vegan Cauliflower Gratin – Creamy, Spiced, No BakeThe post Vegan Cauliflower Gratin – Creamy, Spiced, No Bake appeared first on Vegan Richa.

Vegan Lemon Cookies with Chia Seeds – 1 Bowl

September 1 2017 Vegan Richa 

Vegan Lemon Cookies with Chia Seeds – 1 BowlVegan Lemon Cookies with Chia seeds. 1 Bowl, 7 Ingredients. Zesty, Bite size Soft cookies for snacking or weekend baking. Vegan Recipe. Easily Gluten-free, Nut-free We got a few days of break from the heat, so I baked these snack cookies! They are zesty, soft, melt in the mouth, citrusy, chewy from the chia seeds, easy and fun.  This summer, I have been craving lemon in muffin form, in chia pudding form, doughnut form (so good!) and pound cake. And of course a lot of Shikanji, which is Indian Lemonade or Limeade with lemon/­­lime juice, salt, sweetener, kala namak(Indian sulphur black salt), black pepper and cumin. The spiced lemonade is amazingly refreshing and also another use of kala namak.  These cookies also have a great lemony flavor. Make a double batch of these lemon cookies to snack on through the day. Lemon juice and lemon zest (or use lime juice and zest for lime cookies), coconut oil, some non dairy yogurt/­­applesauce, chia seeds and flour. 7 Main ingredients, 1 Bowl and ready within 30 minutes. Continue reading: Vegan Lemon Cookies with Chia Seeds – 1 BowlThe post Vegan Lemon Cookies with Chia Seeds – 1 Bowl appeared first on Vegan Richa.

Vegan Fettuccine Alfredo with Mushrooms. Nut-free

August 27 2017 Vegan Richa 

Vegan Fettuccine Alfredo with Mushrooms. Nut-freeThe Best Vegan Mushroom Garlic Alfredo with no nuts. Garlicky, Creamy, Amazing Vegan Fettuccine Alfredo. Nut-free, Easily Gluten-free, soy-free. 21 gm of protein per serving! This Fettuccine Alfredo packs a flavor punch with the browned mushrooms, wine, herbs, and creamyness from cauliflower, potato and hemp seeds.  I have several nut-free alfredo options on the blog and this is an addition to the list. You can use Cauliflower Alfredo  Lasagna, Pumpkin seed Alfredo or my garlic sauce with the mushroom mixture too.  Mushrooms add an amazing flavor. They are cooked to caramelize with onions then simmered with wine and vegan worcestershire sauce. The alfredo is blended up and added to simmer with the browning mushrooms, so the sauce picks up that caramelized flavor. Delicious, Smooth and amazing. Garnish with fresh basil and pepper flakes and serve. Continue reading: Vegan Fettuccine Alfredo with Mushrooms. Nut-freeThe post Vegan Fettuccine Alfredo with Mushrooms. Nut-free appeared first on Vegan Richa.

Bell Pepper Nachos with Cauliflower Taco Meat & Vegan Nacho Cheese Sauce

August 21 2017 Vegan Richa 

Bell Pepper Nachos with Cauliflower Taco Meat & Vegan Nacho Cheese SauceVegan Bell Pepper Nachos with Cauliflower Taco Meat & 10 minute Vegan Nacho Cheese Sauce. Veggie full Nachos! Soy-free Recipe. Can be Gluten-free Nut-free  Its still hot on most days in Seattle and baking gets postponed in favor of skillet cooking. Summer makes me crave lighter meals especially for dinner. They make be feel full enough and make it easier to catch a good sleep. These Nachos came about when I had a bumper of bell peppers and assorted veggies to use. But I was also craving some comfort food. So, comfort food Cheesy Nachos, veggified = These fabulous nachos! The peppers are cooked on a grill or skillet until golden brown. The cauliflower is shredded and lightly cooked with the taco spices. The nacho cheese sauce is super Easy, just mix everything and bring to boil to thicken. You will want to drizzle it over roasted veggies, tacos and everything! Use other premade toppings or make your own. Assemble in any format (nacho style, or fill up tacos or a bowl) and done! Add some spiced up black beans or add some walnuts to the cauliflower to amp up the protein.  Easy, Veggie-ful, flavorful and Comforting!Continue reading: Bell Pepper Nachos with Cauliflower Taco Meat & Vegan Nacho Cheese SauceThe post Bell Pepper Nachos with Cauliflower Taco Meat & Vegan Nacho Cheese Sauce appeared first on Vegan Richa.

35 Kid Friendly Vegan Recipes

August 16 2017 Vegan Richa 

35 Kid Friendly Vegan RecipesKid Friendly Vegan Recipes . Everyday Easy Meals, Breakfast and Snacks to eat as a family. Hidden Veggies & Beans, Cheesy things, Choose your own toppings! Lots of Back to school lunches and meals.  Kids can be tough to feed at times. Let’s try and make it easier with this compilation of kid friendly vegan recipes! If you have a favorite from the blog that you all love, let me know in the comments!Continue reading: 35 Kid Friendly Vegan RecipesThe post 35 Kid Friendly Vegan Recipes appeared first on Vegan Richa.

BBQ Sweet Potato Pizza

August 10 2017 Vegan Richa 

BBQ Sweet Potato PizzaBBQ Sweet Potato Pizza. Easy Summer Pizza with Sweet Potato, Corn, Jalapeno and Barbecue sauce. Grill or bake or make into a quesadilla. Vegan Nut-free Recipe. Soy-free Gluten-free option Sometimes you just need a simple veggie pizza with good drizzle of bbq sauce. My summer meals have been vegetable heavy with less beans. They just seem to feel better on the tummy. So this Pizza is just veggies.  The pizza uses my 20 Minute Pizza Crust and barbecue sauce tossed with some cooked sweet potato, corn, peppers, onions and jalapeno. The veggies are then sprinkled with my from scratch Barbecue seasoning(which needs to be used in many other ways). Many of the ingredients have a sweetish profile. I was wondering about that when I made this the first time but surprisingly that is what I wanted to eat. It also helped curb the sweet craving post lunch. Use your favorite bbq sauce, I like this Annie’s Smoky Maple bbq Sauce, or use my soy-free bbq sauce. Add other veggies like small florets of cauliflower or broccoli or some black beans or chickpeas tossed in the fabulous bbq seasoning.  Easy, flavorful and Summery! Continue reading: BBQ Sweet Potato PizzaThe post BBQ Sweet Potato Pizza appeared first on Vegan Richa.

Vegan Cherry Blueberry Crisp – No Bake

August 7 2017 Vegan Richa 

Vegan Cherry Blueberry Crisp – No BakeEasy 1 Pot No Bake Cherry Blueberry Crisp. Seasonal Berries cooked to a compote and topped with Toasted Crisp Oat crumble. Serve with favorite ice cream. Vegan Berry Crisp Recipe. Can be gluten-free, nut-free. It has been hitting 90s this past week in the PNW. Who wants to bake in this heat! I made these stove top No Bake crisps the other day and they worked out amazingly. I generally use whichever berries I have on hand. For this post I used cherries and Wild blueberries.  The blueberries add an amazing color and flavor with the tangy cherries. Use any seasonal berries of choice. The crisp is Easily made gluten-free with oat flour or other gluten-free flour. You can also bake the mix for 30 to 40 minutes. Easy, Gorgeous and perfect to use up all the fruit. 1 Skillet and 30 Minutes to Berry Bliss. Continue reading: Vegan Cherry Blueberry Crisp – No BakeThe post Vegan Cherry Blueberry Crisp – No Bake appeared first on Vegan Richa.

Instant Pot Eggplant Sambar Recipe – Indian Yellow Lentil Tamarind Dal

August 2 2017 Vegan Richa 

Instant Pot Eggplant Sambar Recipe – Indian Yellow Lentil Tamarind DalEggplant Sambar Recipe – Indian Yellow Lentil Tamarind Dal. Toor Dal Sambar with Eggplant or other seasonal veggies. Instant Pot or Saucepan Vegan Gluten-free Soy-free Nut-free Recipe. Jump to Recipe         Print Recipe Sambar is a tangy tamarind based dal with its own spice blend called sambar powder. It has many versions based on the region and family recipes from states in Southern India. This flavorful soup has a different flavor profile from the usual North Indian Dals. Serve it over rice or cooked grains or as a soup. Toor dal (split pigeon peas) are usually the pulse of choice to make sambar.  Toor Dal or split pigeon pea can be labelled as yellow lentils or yellow split peas. These split peas are slightly smaller and duller than yellow split peas and also cook a bit faster. Get the non shiny version if you get them from the Indian store. You can also make this sambar with Moong dal or Red lentils or yellow split peas. Cooking time will be less with those lentils.  Tamarind makes things look brown but believe you me that sambar is amazingly tasty meal. It is sour, savory, mildly sweet, well spiced and great as a soup or as a side with steamed rice cakes (Idli), or flatbread or rice. Both Instant Pot and saucepan instructions below. Continue reading: Instant Pot Eggplant Sambar Recipe – Indian Yellow Lentil Tamarind DalThe post Instant Pot Eggplant Sambar Recipe – Indian Yellow Lentil Tamarind Dal appeared first on Vegan Richa.

Cajun Spiced Smoky Vegan Sloppy Joes – Sloppy Lentils

July 30 2017 Vegan Richa 

Cajun Spiced Smoky Vegan Sloppy Joes – Sloppy LentilsSmoky Vegan Sloppy Joes with Cajun Spices. Easy Red Lentil Carrot Zucchini Sloppy mix. Serve between soft buns, dinner rolls, pita pockets or tacos. Vegan Nut-free Recipe. Soy free option. Easily Gluten-free.  Jump to Recipe      Print Recipe These sloppy joes are 1 Pot, easy and amazingly delicious. I use Red lentils in this recipe as they are less earthy than whole brown lentils and also cook faster. If you cook them in parallel the meal is ready within 30 minutes!   The sloppy lentils are also very versatile. Use them to make taquitos, tacos, wraps, fill up pita pockets, grilled quesadillas or sandwiches, or fill up baked potatoes for a taco baked potato and dress with salsa and vegan sour cream. Many options! For texture I use shredded zucchini and carrots that add volume and texture to the mix. You can also use some shredded sweet potato or other vegetables. Shredded veggies make a great filling for tacos or wraps, exhibit 1 (pulled Butternut tacos, I had forgotten how these were), shredded sweet potato or carrot bbq sandwiches. Flavors from paprika, loads of it, herbs and spices, tomato paste and sauces make this a deeply flavorful meal! The sandwiches get pretty sloppy, so I often serve these as wraps with fresh salsa or shredded cabbage or greens. The mix is great both warm and cold. The mix can also be served as a stew. Add some more water of broth and simmer. For a heartier meal, add in some crumbled tempeh with the lentils. Continue reading: Cajun Spiced Smoky Vegan Sloppy Joes – Sloppy LentilsThe post Cajun Spiced Smoky Vegan Sloppy Joes – Sloppy Lentils appeared first on Vegan Richa.

20 Vegan Instant Pot Recipes

July 24 2017 Vegan Richa 

20 Vegan Instant Pot Recipes20 Vegan Instant Pot Recipes with no fake meats, no soy, no dairy. Instant Pot Vegetarian Recipes to cook up as meals. Vegan Gluten-free Soyfree.  Instant Pot  is a 1 pot cooking appliance that can cook by pressure cooking, slow cooking, warming (yogurt or other fermentation), sauteing, steaming. It is programmable and has been getting popular in the last few years. I use Instant Pot whenever I need to pressure cook. I have been pressure cooking for many years as Indian food uses Pressure cooking for cooking the variety of beans and lentils used in the cuisine. Stive top cookers have been used in India for decades. Some of the old posts on the blog use a pressure cooker and are getting updated IP instructions over the next few months.  Instant Pot works out well to make 1 pot meals, set it and forget it and the meal is ready when needed, and works well for summer as it doesnt heat up the entire kitchen. Here are a few of the popular IP recipes from the blog. Almost all also have Saucepan cooking options. For more Recipes see the Instant Pot Category. What are your favorite Instant Pot meals for Summer?Continue reading: 20 Vegan Instant Pot RecipesThe post 20 Vegan Instant Pot Recipes appeared first on Vegan Richa.

Cauliflower Sweet Potato Chickpea Tikka Wraps with Coconut Chutney

July 19 2017 Vegan Richa 

Cauliflower Sweet Potato Chickpea Tikka Wraps with Coconut ChutneyCauliflower Sweet Potato Chickpea Tikka Wraps with Quick Coconut Chutney. Coconut Chutney makes everything amazing! Easy Weekday Meal. Vegan Soy-free Nut-free Recipe. Can be gluten-free with gluten-free wraps or tacos. Summer meals are often are simplified versions of some Indian spreads that can be served in hand held form, like wraps, tacos, burritos, burgers etc. These tikka wraps fall perfectly there. The Veggie Tikka or Kebabs that would usually be skewered and grilled, are all put on one baking sheet to bake to crisp. The medley is then served over warm rotis or tortillas dressed in coconut chutney. This Coconut chutney is easy and addictive. You will want to put it over tacos, burgers and everything. Use seasonal vegetables of choice. Add some hearty greens to marinate and bake/­­grill. Serve these in tortillas or make a bowl with a generous drizzle of the coconut dressing. Don’t like coconut, use my Mint Cilantro Chutney instead. Make a huge helping of these tikka veggies as the marinade is super flavorful. Add the baked veggies to any other bowls this Summer.Continue reading: Cauliflower Sweet Potato Chickpea Tikka Wraps with Coconut ChutneyThe post Cauliflower Sweet Potato Chickpea Tikka Wraps with Coconut Chutney appeared first on Vegan Richa.

Vegetable Hakka Noodles – 1 Pot Indo Chinese Noodles

July 12 2017 Vegan Richa 

Vegetable Hakka Noodles – 1 Pot Indo Chinese NoodlesEasy 1 Pot Vegetable Hakka Noodles. Indo Chinese Hakka Noodles with peppers, onions, cabbage, carrots and a simple sauce. Vegan Nutfree Recipe. Can be gluten-free.  Indo Chinese food is a big category of its own in Indian cuisine. There are several dishes that make up the cuisine. The dishes are known for being heavily influenced by chinese dishes and then they are amped up with things like garlic, ginger, green chile, spices and more. These Hakka Noodles are a staple side that goes well with any of the Indo Chinese veggie mains like Manchurian(book 1), or a Chilli Tofu paneer.  To make this into a meal, add some baked tofu or some vegan meat subs marinated in soy sauce + minced ginger+ garlic. I like to make these with peppers, onion, cabbage and any other veggies that I have, and some greens. These noodles are super easy, 1 Pot, peppery and a great light weeknight meal. Continue reading: Vegetable Hakka Noodles – 1 Pot Indo Chinese NoodlesThe post Vegetable Hakka Noodles – 1 Pot Indo Chinese Noodles appeared first on Vegan Richa.

Vegan Methi Malai Paneer Tofu – Tofu and Fenugreek/Greens in Creamy Sauce

July 6 2017 Vegan Richa 

Vegan Methi Malai Paneer Tofu – Tofu and Fenugreek/Greens in Creamy SauceMethi Malai Paneer made vegan with Tofu and Cashews. Tofu and Fenugreek/­­Greens in Creamy Sauce. Easy Weeknight Restaurant style Indian entree. Serve over Naan or rice. Vegan Gluten-free Recipe. Soy-free Nut-free option. Methi Malai Matar (Fenugreek/­­Greens and peas in creamy white sauce), Methi malai paneer (fenugreek and Paneer cheese cubes in creamy sauce) are some Mughlai dishes you might find in some Indian restaurants. The dishes use malai or dairy cream and cheese or other dairy ingredients. Its like a spiced up Spinach dip, with lots of complex flavor! But this version is free of all that, tastes amazing, and comes together quickly as well. Fresh fenugreek leaves are a favorite to use in the dish when in season. If you find some then definitely use them fresh, else use dried fenugreek with greens of choice. Serve with hot garlic Naan or rice/­­grains or make a bowl with roasted veggies, add to wraps or on a pizza!. Dried fenugreek (kasuri methi) is available in Indian stores and online on amazon. Definitely get some, as I use it in many recipes, so it will not just get stored and expire :). Fenugreek has an amazing flavor profile, bitter but pleasing. You can use ground mustard + celery seed as a substitute when used in small quantities. Continue reading: Vegan Methi Malai Paneer TofuTofu and Fenugreek/­­Greens in Creamy SauceThe post Vegan Methi Malai Paneer TofuTofu and Fenugreek/­­Greens in Creamy Sauce appeared first on Vegan Richa.

Vegan Banana French Toast with Caramelized Bananas

June 30 2017 Vegan Richa 

Vegan Banana French Toast with Caramelized BananasVegan Banana French Toast. Vegan French Toast with Caramelized bananas. Banana and non dairy milk make up the french toast batter. Cooked French toast is served with caramelized Bananas, maple and vegan butter. Vegan Nut-free Recipe.  This French toast is easy, amazing and delicious breakfast or snack. Hearty Bread is soaked in a batter of banana and nondairy milk, cooked to golden. Sliced banana is caramelized with coconut sugar and served over the warm french toast with maple and seasonal fruit. You want to use a rustic bread or a stale bread for best results. Regular sandwich bread can get too soggy. Check with a trial slice to see how long to soak the slice for the best results based on your bread and pan. Soak longer if the french toast is overly dry in the middle. Soak for just a second if the bread tends to absorb a lot of the batter and turns out soggy. You can also let the slices air dry for 15 minutes before using.  I like to use my home made wheat or white breads and not overly chewy sourdough from our local bakery to make these vegan french toasts.Continue reading: Vegan Banana French Toast with Caramelized BananasThe post Vegan Banana French Toast with Caramelized Bananas appeared first on Vegan Richa.

Instant Pot Black Eyed Pea Curry with Cauliflower, Potato – Gobi Aloo Lobia

June 23 2017 Vegan Richa 

Instant Pot Black Eyed Pea Curry with Cauliflower, Potato – Gobi Aloo LobiaThis Coconutty Black Eyed Pea stew with Cauliflower and Potatoes is hearty and delicious. Instant Pot Black Eyed Pea Curry with vegetables. Saucepan Option. Gobi Aloo Lobia Vegetarian Black Eyed Peas Recipe. Vegan Gluten-free Soy-free Nut-free This simple Black eyed pea curry is perfect for a weekday dinner. Black Eyed Peas often get overlooked with the popularity of chickpeas. But these humble beans are smooth, delicious and cook much faster (and also cause less gaseous issues). This curry has simple spices and some coconut. Add vegetables of choice and put it in an Instant Pot, pressure cooker or saucepan and enjoy a hot flavorful curry over Naan, flatbread, or rice/­­grains. If you have sambhar masala blend, that goes really well in this stew. The dish is finished with a tempering of toasted cumin and curry leaves. You can leave the curry leaves out if you cannot find them and use cilantro instead. This Gobi Aloo Lobhia ( Chawli/­­Raungi) curry is easy, has a different flavor profile from the North Indian Black eyed Pea curry and is versatile. The toasty cumin and curry leaf tempering adds a fabulous finishing flavor to the dish. You can make the tempering in the IP itself and reserve some to use as garnish later. For variation use mustard seeds, Make it with other beans or chickpeas and play with the spices. Continue reading: Instant Pot Black Eyed Pea Curry with Cauliflower, Potato – Gobi Aloo LobiaThe post Instant Pot Black Eyed Pea Curry with Cauliflower, Potato – Gobi Aloo Lobia appeared first on Vegan Richa.

Mediterranean Quinoa Salad with Arugula, Avocado

June 17 2017 Vegan Richa 

Mediterranean Quinoa Salad with Arugula, AvocadoMediterranean Quinoa Salad with Arugula, Avocado and Lemon Oregano Olive oil dressing. Lemon Garlic Dressing brightens up this Summery Quinoa Salad. Perfect to make ahead and serve at Picnics. Vegan Gluten-free, Nut-free Soy-free Recipe. This Salad hits all the Summery notes. Crisp Arugula, juicy Cherry tomatoes, Avocado, fluffy Quinoa all dressed in a refreshing Lemon Garlic olive oil dressing. Simple ingredients, incredible together.  The salad comes together quickly and also stays crisp for upto 4 days. For longer life, keep the dressing separate. Add other ingredients such as chickpeas to make into a meal, cucumber, zucchini, other greems for variation. Continue reading: Mediterranean Quinoa Salad with Arugula, AvocadoThe post Mediterranean Quinoa Salad with Arugula, Avocado appeared first on Vegan Richa.

Mango Curry Chickpeas

June 11 2017 Vegan Richa 

Mango Curry ChickpeasEasy 1 pot Mango Curry Chickpeas. This Mango Curry is creamy, mangoey and perfect when paired with chickpeas, vegetables or baked tofu. Easy and so flavorful. Vegan Gluten-free Soy-free Nut-free Recipe. Mango Curry with Tofu from my first Book has been one of the popular dishes that gets made again and again. I see it many times on Instagram. This is a lightly adapted version of that mango curry. This easy onion, spice and mango curry is simmered with chickpeas and served over rice, grains or with flatbread.  I use canned mango puree from the Indian store for curries as very ripe mangoes can be hard to come by.. The raw-ish or sour-ish flavor might affect the overall flavor balance. Right now with approaching Summer, certain types of mangoes are pretty ripe and they do well in this recipe. Use chickpeas, veggies, baked tofu, lentils, lentil balls, kofta balls or other beans in this sauce. Make this super quick and easy curry. And serve it over rice/­­quinoa, make a bowl with roasted veggies, fill up tacos for a summery fusion meal.  Garnish the tacos with cilantro chopped red onion, chopped tomato. Loads of flavor and all the pleasing notes of sweet, savory, mango, chickpeas and creamy!Continue reading: Mango Curry ChickpeasThe post Mango Curry Chickpeas appeared first on Vegan Richa.

Grillable Veggie Burger – Black Bean Sunflower Seed Burger

June 6 2017 Vegan Richa 

Grillable Veggie Burger – Black Bean Sunflower Seed BurgerGrillable Veggie Burger. No Nuts. Easy Sunflower Seed Black Bean Burger with Veggies and spices. Pan fry, Bake or Grill. Serve with BBQ Sauce and other fix ins. Vegan Burger Recipe. Gluten-free option. Nut-free. Soy-free option It is time to fire up the grill and flip some veggie burgers. These hearty burgers are made up of black beans, brown rice, sunflower seeds and amazing seasoning. You can grill or pan fry the patties. Veggie burgers can be overly squishy (too many beans, too much moisture), or too crumbly (not enough binding, big unmashed ingredients such as whole beans or large chunks of onions, peppers, veggies). Both these issues can be solved with vital wheat gluten in the patties. I don’t like the texture of the patty with vital wheat gluten, so in these burgers just the right balance of cooked grains, beans and some breadcrumbs work well to make a sturdy grillable patty. With any veggie burger, mash the ingredients well and pack them well for sturdier results.  Black beans work really well in these burgers. You can also use kidney beans. The toasted sunflower seeds make these hearty. Whole coriander seeds, smoked paprika and lemon add complex flavors. These patties are a must make.  See 35+ Veggie Burger options here, no fake meats! Which beans/­­lentils are your favorite in a veggie burger?Continue reading: Grillable Veggie Burger – Black Bean Sunflower Seed BurgerThe post Grillable Veggie Burger – Black Bean Sunflower Seed Burger appeared first on Vegan Richa.

20 Turmeric Recipes Vegan Glutenfree options

June 1 2017 Vegan Richa 

20 Turmeric Recipes Vegan Glutenfree options20 Recipes with Turmeric. Turmeric Cauliflower Rice, Turmeric Chocolate Marble Loaf, Golden Iced Tea, Turmeric Miso Soup, Turmeric brussels spouts and more. Vegan Gluten-free Turmeric Recipes. Soy-free options.  Turmeric is one of the common spices used in Indian food. We grew up eating food which had turmeric in most meals. Most Dals, curries, veggie sides have Turmeric added to them in small amounts. Some creamy white sauces, Indo- chinese food or snacks were exceptions.  Fresh turmeric is a bit more bitter than powder and can be an acquired flavor. Dried powdered turmeric root (turmeric powder) is more easily available than fresh turmeric root. Powdered turmeric in larger amounts can also add a bitter profile to the dish. The overall flavor might be pronounced for some, ok or undetectable for many. With the interest in Turmeric recently increasing because of many beneficial properties, I now experiment with Turmeric in other applications other than Indian food as well. Try a few of these to start on your Turmeric adventure. In a Sauce, soup, dals, with cauliflower rice, as Turmeric Lentil Fritters (pic above), in sushi roll, in muffins, cakes, Iced tea and more. Continue reading: 20 Turmeric Recipes Vegan Glutenfree optionsThe post 20 Turmeric Recipes Vegan Glutenfree options appeared first on Vegan Richa.

Potato Pesto Pizza with Basil Spinach Pesto, Garlic and Pepper

May 30 2017 Vegan Richa 

Potato Pesto Pizza with Basil Spinach Pesto, Garlic and PepperEasy Potato Pesto Pizza with Thin Crust. Basil Spinach Pesto makes for a refreshing Pizza base topping with thin potato slices, onion and garlic. Bake or make on the grill. Vegan Soyfree Recipe.  Its not really pizza season with the crazy heat, but this is one delicious Pizza you want to make come sun or rain. Thin crust, loads of fresh pesto, potatoes, onions or leek, thinly sliced garlic, loads of pepper. Delicious! Bake or grill it up if you’d rather not start up the oven. This flatbread Pizza works well with sliced potato or sweet potato and onions.  I use my 20 Minute Pizza Crust with Spelt flour for this flatbread pizza. The dough is rolled out into thin rustic crusts to make 2 medium size pizzas. I use a quick basil spinach cashew pesto as the base. Spread the pesto, sliced potato, onion and garlic. Add other toppings such as veggie crumbles or vegan sausage or artichokes. a Drizzle of extra virgin olive oil and bake to make a crisp refreshing Summery Pizza. Continue reading: Potato Pesto Pizza with Basil Spinach Pesto, Garlic and PepperThe post Potato Pesto Pizza with Basil Spinach Pesto, Garlic and Pepper appeared first on Vegan Richa.

Rotimatic – Roti (Indian flatbread) Automated

May 28 2017 Vegan Richa 

Rotimatic – Roti (Indian flatbread) Automated This post is sponsored by Rotimatic. Rotis are an important part of an Indian home cooked meal in many regions in India. Freshly made flatbread served with the dals, veggie sides, and curries. Rotis are the carrier of all the amazing food. Rotis, also called Chapati, phulka, rotli, vary in terms of thickness and some additions to the dough. In general, the flatbreads served are made of whole wheat dough (called atta), they are rolled out into thin flatbreads that are cooked on a hot griddle or tava and puffed either on the tava or on the flame. Often the rotis will puff up fully to make a balloon filled with hot air.  Back home in India, Mom has her Roti making oiled out and scheduled perfectly so there were always fresh rotis during meals. She also had helpers to roll them out, cook and serve on occasion. In my house here, we generally end up eating premade rotis from the Indian store. The whole process of making a smooth dough, rolling the dough out and standing for the half hour to make them on a hot tava used to be just about achievable on some days before I had balance issues, and then it just wasn’t possible.  Rotimatic is a robot that kneads, rolls out, cooks and serves fresh rotis, Its a neat white box where you fill up the flour, water and oil containers and press a few buttons. A few minutes later, you get hot roti flatbreads!  And it obviously became a sensation when the prototype rolled out a few years back. Everyone wanted this machine to reduce the hours and effort spent everyday to make rotis. Continue reading: Rotimatic – Roti (Indian flatbread) AutomatedThe post Rotimatic – Roti (Indian flatbread) Automated appeared first on Vegan Richa.

Oatmeal Chocolate Chip Sunbutter Cookies. 1 Bowl

May 21 2017 Vegan Richa 

Oatmeal Chocolate Chip Sunbutter Cookies. 1 Bowl1 Bowl Oatmeal Chocolate Chip Sunbutter Cookies. Cinnamony Sunflower seed butter Oatmeal Cookies. These Soft Cookies come together really quickly and make a great snack or treat. Vegan Nut-free Recipe. Can be Gluten-free. 8 Ingredients These Fudgy Soft cookies are a favorite in my house these days. I got a jar of sunbutter to test out a few recipes for the book, to test nut-free options and list them with the recipes. The jar was still 3/­­4 full and was calling out to me.  I used my Almond butter oatmeal cookies as reference. These cookies come out thick, soft and are hearty cookies to snack or, for breakfast or dessert. Sunbutter can cause the cookies to have green centers as it reacts with baking soda. The lemon juice usually should neutralize it enough. But in case you do get green centers, that is normal and edible. You can see some dark green peaking through in some cookies in the pictures.  The cookies need just 1 Bowl.Continue reading: Oatmeal Chocolate Chip Sunbutter Cookies. 1 BowlThe post Oatmeal Chocolate Chip Sunbutter Cookies. 1 Bowl appeared first on Vegan Richa.

Indian Spiced Buttermilk Drink Vegan Chaas Recipe

May 17 2017 Vegan Richa 

Indian Spiced Buttermilk Drink Vegan Chaas RecipeIndian Spiced Buttermilk Drink Chaas Recipe. Masala chaas. Savory Non Dairy Yogurt Drink with Mint, cumin and ice cubes. Indian Summer Beverage. Vegan Gluten-free Recipe We’ve all had some or the other type of lassi which is a sweet yogurt drink, where yogurt is blended with flavors (mango, rose, plain) and sugar/­­sweetener and some chilled water or ice. Lassis are a perfect summer drink. Chaas/­­ chaach /­­Mattha is an equally loved Indian Beverage for summer. Chaas is a savory spiced drink which is made with thin buttermilk. Chaas is great for the summer to hydrate as well as helps digestion.  Traditionally chaas is either made with the leftover water after making butter from cream, or from sour yogurt. This version uses almond milk yogurt to make a savory summer drink. A bit of lemon and kala namak adds some sourness. Refreshing and Summery. You can make your own non dairy yogurt at home. See Recipe notes.  South Indian version of Chaas called Neer Mor and it has cilantro, curry leaves, green chile that gets blended into the yogurt mixture. The serving is then garnished with a tempering of mustard seeds.  Try this Chaach with your favorite plain non dairy yogurt and let me know how it turned out!Continue reading: Indian Spiced Buttermilk Drink Vegan Chaas RecipeThe post Indian Spiced Buttermilk Drink Vegan Chaas Recipe appeared first on Vegan Richa.

Indian Butter Tofu Paneer – Tofu Butter Masala Recipe

May 13 2017 Vegan Richa 

Indian Butter Tofu Paneer – Tofu Butter Masala RecipeRestaurant Style Tofu Butter Masala Recipe – Easy Indian Butter Tofu “Paneer”. Dairy-free Tofu Paneer Butter Masala. Tofu is marinated and baked then simmered in tomato ginger cashew sauce. Vegan Gluten-free Recipe.   You have got to make this Butter Tofu! Butter Tofu, Butter Masala or butter curry or whatever you want to call it. Red butter sauce for everything. Butter masala sauce is a popular sauce used with meats, paneer cheese or vegetables in Indian restaurants (that have a mostly North Indian Menu). It can be called makhani sauce (translates to “buttery” sauce) or butter sauce. Each restaurant can have its own version of sauce. I generally use my makhani sauce to make butter masala with veggies, tofu,chickpeas or fake meat. That makhani sauce is a rich creamy general masala sauce that makes everything taste amazing. This butter sauce is a simpler and more restaurant like variation and can be used with veggies, chickpeas or any other additions. I use baked tofu to work as “paneer” to make a Butter Paneer. Serve with flatbread, rice, Roti or Vegan Naan. No Butter in this sauce. Feel free to use vegan butter instead of oil.Continue reading: Indian Butter Tofu Paneer – Tofu Butter Masala RecipeThe post Indian Butter Tofu Paneer – Tofu Butter Masala Recipe appeared first on Vegan Richa.

Veggie Lentil Dhansak Recipe – Instant Pot

May 9 2017 Vegan Richa 

Veggie Lentil Dhansak Recipe – Instant PotLentil Veggie Dhansak Recipe. Dal and vegetables cooked with spices. Parsi dhansak Recipe. Make this dal dhansak in Instant Pot Pressure Cooker or in a Saucepan. Serve over rice or flatbread or garlic bread. Vegan Gluten-free Soyfree Nut-free Indian Recipe. Dhansak /­­dansak /­­dhan saak is an Indian dish from the Parsi community. It has various regional adaptations. It combines elements of Persian and Gujarati cuisine (cuisine of te state of Guajrat). Dhansak generally is made by cooking some meat with a mixture of lentils and vegetables, while the vegetarian version uses just lentils and veggies. Dhansak can be simply spiced to retain the flavors of the vegetables or lentils, or can be flavored with various spices. Dhansak is often served over caramelized onion rice (rice cooked with caramelized onions). This version is a simply spiced dhansak with a combination of lentils, vegetables and greens. Use any vegetables in this amazing dish. Flexible to your palate and a delicious 1 Pot meal. Make it in an Instant Pot or in a saucepan, but definitely make it! Continue reading: Veggie Lentil Dhansak Recipe – Instant PotThe post Veggie Lentil Dhansak Recipe – Instant Pot appeared first on Vegan Richa.

35 Vegan Mother’s Day Brunch Recipes

May 5 2017 Vegan Richa 

35 Vegan Mother’s Day Brunch RecipesVegan Mother’s Day Recipes. 35 Vegan Mother’s Day Brunch Ideas.  Cinnamon Rolls, Pancakes, Frittata, Scrambles, Stuffed French Toasts, Muffins and more vegan breakfast brunch recipes for Mother’s Day. Gluten-free Options. My Mom will be visiting a few days after Mother’s Day. She has been a pillar of strength for the family since I remember. She always has boundless love to give. My nieces are visiting as well and they will be keeping the grandma (my mom) busy, entertained and very happy. Breakfast has been a favorite meal for mum. At my parents’ home in India, it is an elaborate affair starting with warm lemon water or juice (carrot + opo squash or bitter gourd), followed by seasonal fruits. Followed by some news (reading or tv), then some hot fresh savory breakfast with masala chai, followed by a few assorted raw nuts.  In my home here. things are governed by the varying schedules, but we almost always make time for a sit down breakfast served with hot masala chai with almond milk. I am looking forward to even more elaborate breakfasts, and lunches and dinners during mom’s visit week.  Here are a few options from the blog to cook up for Mother’s Day. Sweet or Savory or both. Happy Mothers Day to all Mums!Continue reading: 35 Vegan Mother’s Day Brunch RecipesThe post 35 Vegan Mother’s Day Brunch Recipes appeared first on Vegan Richa.

Spanish Chickpea Stew with Cauliflower Broccoli Rice

April 30 2017 Vegan Richa 

Spanish Chickpea Stew with Cauliflower Broccoli RiceFlavorful Spanish Chickpea Stew with Cumin scented Cauliflower Broccoli Rice. Smoky tomatoey 30 Minute Spanish Chickpea Stew can be served over rice or grains or cauliflower or broccoli rice. Vegan Gluten-free Nut-free Grain-free Soy-free Recipe.  This Spanish Stew is smoky, tomatoey, 1 Pot and amazing and comes together really quickly. If you already have some rice to serve it over, then this is a One Pot meal and ready within 30 minutes! I serve the stew over rice, or cauliflower rice, or broccoli + cauliflower rice. Cauliflower and Broccoli are riced in a processor. They are flavored with toasted cumin, salt and lemon and steamed to make a fluffy al dente cooked mixture. The Stew uses onion and tomato base with bay leaves, paprika and oregano for flavor. Chickpeas and veggies are simmered for 10 to 15 minutes to develop flavor and served. Add in some baby greens towards to end. The stew gets tastier the longer it sits. Change up the beans or spices and make it your own.  Continue reading: Spanish Chickpea Stew with Cauliflower Broccoli RiceThe post Spanish Chickpea Stew with Cauliflower Broccoli Rice appeared first on Vegan Richa.

Turmeric Carrot Muffins with Chia & Coconut

April 23 2017 Vegan Richa 

Turmeric Carrot Muffins with Chia & CoconutTurmeric Carrot Muffins. These sunshine muffins have carrots, dry or fresh turmeric, fresh ginger and chia seeds. Coconut rounds up the flavor for a caramelized carrot ginger turmeric profile along with cardamom, cinnamon, nutmeg. Add nuts to these Turmeric muffins. No added sugar or oil needed. Vegan Soyfree Nut-free Recipe. Gluten-free option.  These muffins are sunshine for the dreary mornings. Golden bites filled with chia, coconut, carrots and turmeric. The fresh sweet carrots when blended release their sweet juices and along with some maple syrup are enough sweetness for the muffin. Turmeric intensifies the color and adds its benefits in these easy muffins. Add cinnamon cashew frosting from my Carrot Cake Loaf to make decadent dessert or carrot cupcakes.  These carrot muffins can be made with fresh turmeric root or powdered turmeric. Turmeric and fresh ginger root add a burst of flavor. Coconut rounds up the flavor for a caramelized carrot ginger turmeric profile. Add nuts or dried fruit of choice. You can bake it into a loaf or make these gluten-free. See notes on the Recipe below. Continue reading: Turmeric Carrot Muffins with Chia & CoconutThe post Turmeric Carrot Muffins with Chia & Coconut appeared first on Vegan Richa.

Vegan Turmeric Lassi – Golden Yogurt Drink

April 20 2017 Vegan Richa 

Vegan Turmeric Lassi – Golden Yogurt DrinkTurmeric Lassi – Golden Yogurt Drink. Lassi is a yogurt based drink served as a beverage in India. This version uses non dairy yogurt, turmeric, black pepper and ginger for a cooling Lassi. Vegan Gluten-free Recipe. Lassi is a favorite drink in many Indian (north Indian) homes during the hot months. It is starting to get sunny and warm finally in the Pacific Northwest, and evening tea is getting replaced by various lassis.  Lassi traditionally is made with fresh yogurt and chilled water. Yogurt, water, and sweetener are whisked with a Mathani (Indian whisk which works like an Immersion blender), until the mixture is very frothy. It is served in tall glasses with ice cubes. Flavors such as cardamom, saffron, chai masala, mint, ripe mango puree, rose water etc can be added. Probiotics, cooling and filling.  For this Turmeric Lassi, I use a regular blender and plain non dairy yogurt(I like almond milk yogurt). The yogurt is blended with turmeric, black pepper, ginger and frozen almond milk cubes. The resulting lassi has a texture between a smooth yogurt lassi and crushed ice shake. Add whatever flavors you like or blend with just non dairy milk for variations. Make the golden Lassi!Continue reading: Vegan Turmeric Lassi – Golden Yogurt DrinkThe post Vegan Turmeric Lassi – Golden Yogurt Drink appeared first on Vegan Richa.

Vegan Cauliflower Parmesan Pasta Bake

April 15 2017 Vegan Richa 

Vegan Cauliflower Parmesan Pasta BakeVegan Cauliflower Parmesan Pasta Bake. Pasta, marinara sauce, Crispy Cauliflower slices coated in breadcrumbs and spices, and vegan mozzarella make a great Cauliflower Parmigiana. Soy-free Recipe. Can be gluten-free This Cauliflower Parmesan Bake you all has everything you want in the parmigiana, Crispy Cauliflower, tomatoey sauce and all the cheesyness.  The process is pretty short and straightforward. Bake the cauliflower slices to cook and roast them to al dente. Then top with some vegan mozzarella and herbed breadrumb mixture and place over the pasta mixture. Bake until hot and bubble and crispy. You can also bread the cauliflower and bake instead.  Make it whichever way. Serve with some rusty garlic bread. Continue reading: Vegan Cauliflower Parmesan Pasta BakeThe post Vegan Cauliflower Parmesan Pasta Bake appeared first on Vegan Richa.

Masala Fried Rice with Turmeric Onion Raita

April 8 2017 Vegan Richa 

Masala Fried Rice with Turmeric Onion RaitaIndian Spiced Masala Fried Rice with Turmeric Onion Raita. Use up the leftover rice or grains to make this quick spiced fried rice and serve with a simple warm Golden yogurt raita that is spiced with turmeric and mustard seeds. Ready in 30 Minutes! Vegan Gluten-free Soy-free Indian Recipe This simple spiced rice works well for weekends or for quick weeknight meals. Use up the leftover rice or grains and the assorted vegetables in the fridge. I serve these with spiced turmeric raita. Raita is a kind of a dip made with yogurt which is salted and spiced with cumin or cayenne. Cucumber, onion, tomato or zucchini can be mixed into the yogurt for a fresh cool dip. For this raita, I added a tempering of mustard seeds and turmeric and thinly sliced onion. It tastes a bit like kadhi and is a warm version that works well in the still chilly weather.  For the Masala rice, chop up the veggies, toss in with spices like garam masala, and smoked paprika, ginger, garlic, and cook until just about done, fold in the rice or other grains, salt, lemon. Serve as a side with dals or curries or with this Golden yogurt dressing. Add some chickpeas with the veggies for heavier meal or serve with lentil or chickpea patties.  Make this with your favorite spices and let me know in the comments how it worked out!Continue reading: Masala Fried Rice with Turmeric Onion RaitaThe post Masala Fried Rice with Turmeric Onion Raita appeared first on Vegan Richa.

Best of the First Quarter 2017

April 3 2017 Vegan Richa 

Best of the First Quarter 2017 2017 Q1 is packed and done and I am ready for q2 to move on quickly so I can head into sunshine and some break. New Posts, Updates, Book work made up q1. I added some new categories like Instant Pot and One pot meals and tagged the Recipes that now have Videos. Posts on the blog will keep getting updated with the categories over the next few weeks. The coming few months like this first quarter, are going to be shuffling a lot of the Book 2 work and the blog work. You might see more lag times in responding to comments on social media. Ping me again on more responsive options as facebook or email.   Here are all the Recipes/­­Posts from the first quarter. If you make any of these, please do leave me a comment about how it turned out, how you served it, suggestions or changes if any that worked well. Your comments help me learn on the job!  What were your favorite recipes so far from 2017? What were a bit out of the comfort zone ?. I know I would do the General Tso’s Sandwih differently. For Easter Recipe, see here. Scroll below to read about what other things we are working on this year. Continue reading: Best of the First Quarter 2017The post Best of the First Quarter 2017 appeared first on Vegan Richa.

Hazelnut Brownies – No Bake Brownies Vegan Gluten-free

March 29 2017 Vegan Richa 

Hazelnut Brownies – No Bake Brownies Vegan Gluten-freeHazelnut Walnut Brownies – No Bake Brownies with dates, roasted hazelnuts and walnuts. Easy Fudgy No Bake Vegan Brownies. No Bake Nutella Brownies. Vegan Gluten-free Recipe. These brownie bites are like nutella brownies, but no bake, no make the nutella and of course no palm oil or dairy like the usual nutella. Just 6 ingredients, toasted hazelnuts, walnuts, dates, cocoa and some maple. I top these with a creamy non dairy chocolate ganache. So good! Serve these with a simple vegan vanilla ice cream or some whipped coconut cream. and some date caramel. yum. These bars are easy, fudgy and perfect for the sweet snack attack! Make these and let me know how they turned out! You can use all walnuts and skip the toasting step to omit hazelnuts. Or use hazelnut butter or other toasted nut butter.  If you missed it, my next cookbook is now available to Preorder!! It has recipes like the blog, many cuisines and lots of easy meals. The book will have both US and metric system measures and Nutrition calculation as well, which I hope to eventually also add on the blog.  What are your dessert plans for today?Continue reading: Hazelnut Brownies – No Bake Brownies Vegan Gluten-freeThe post Hazelnut Brownies – No Bake Brownies Vegan Gluten-free appeared first on Vegan Richa.

Vegan Richa’s Everyday Kitchen Cover Reveal & Pre-Order Links!

March 26 2017 Vegan Richa 

Vegan Richa’s Everyday Kitchen Cover Reveal & Pre-Order Links! Its OFFICIAL! I have another cookbook coming this fall (2017)! My Second book “Vegan Richa’s Everyday Kitchen” is now listed everywhere where books are sold and can be Pre-Ordered. The book will be available in Print and Digital format. I am so Excited to get this collection of recipes to you!! Squeee! Pre-order Today to lock in lowest price till release date.  Amazon ||| Barnes & Noble ||| BAM! ||| iBooks ||| Chapter Indigo ||| Book Depository About the Book I follow simple rules when I am developing recipes for my blog. I strongly believe that Vegan food should be easy to make, taste good and be inclusive. This means I have a lot of allergy friendly variations and they taste equally good. This book is full of easy to make, delicious everyday recipes. Many of you also frequently request the blog recipes in print form. So in this book, there are a number of blog recipes that are popular, tried, and loved. Also, More than half the recipes in the book are all New Recipes exclusively created for this book. There are 8 Chapters of Meals (Asian, Thai, Burgers, Pizza, Bowls, Curries, Burgers, Casseroles ), 1 big chapter on Desserts, and Chapters on Sauces and DIY. Continue reading: Vegan Richa’s Everyday Kitchen Cover Reveal & Pre-Order Links!The post Vegan Richa’s Everyday Kitchen Cover Reveal & Pre-Order Links! appeared first on Vegan Richa.

Red Lentil Tortilla Soup

March 23 2017 Vegan Richa 

Red Lentil Tortilla SoupEasy Tortilla Soup with Red lentils. 1 Pot 30 Minutes! Add veggies of choice, garnish with tortilla chips or avocado. Vegan Gluten-free Soy-free Nut-free Recipe.  This easy 1 pot tortilla soup has red lentils, peppers, tomato, veggies that you want and a few spices. Put everything in a saucepan and simmer until done. I like red lentils in this soup as they cook quicker and make for a lighter dinner. Beans can be an issue for some for dinner, and this works out perfectly. You can also add in some uncooked washed quinoa while simmering. Add veggies of choice and serve with garnishes of choice.  Few ingredients, 1 pot, filling and quick. whats your favorite addition to tortilla soups?Continue reading: Red Lentil Tortilla SoupThe post Red Lentil Tortilla Soup appeared first on Vegan Richa.

Sticky Ginger Sesame Tofu and Veggies

March 17 2017 Vegan Richa 

Sticky Ginger Sesame Tofu and VeggiesSticky Ginger Sesame Tofu and Veggie stir fry with vermicelli or maifun noodles. Easy weekday 30 Minute Dinner. Vegan Gluten-free nut-free Recipe. Use chickpeas or more veggies to make Tofu-free This bowl of amazing food can be ready to serve within 30 minutes. Sticky, gingery, sesame tofu stir fry.  Serve over rice/­­grains or vermicelli noodles! The sauce is simple and uses maple to sweeten. Crisp up the tofu, roast the veggies, add sauce ingredients, thicken and done. I served this over brown rice maifun. You can also use my general tso’s sauce to make this stir fry. Use whichever veggies you have. Use more veggies or chickpeas instead of tofu to make tofu-free. Add some crunch with bean sprouts or cucumbers. Serve hot for winters and warm cool in the summer. Easy, quick and Delicious. What are you cooking up this weekend?Continue reading: Sticky Ginger Sesame Tofu and VeggiesThe post Sticky Ginger Sesame Tofu and Veggies appeared first on Vegan Richa.

Ziti with Chipotle Lentil Tomato Sauce

March 10 2017 Vegan Richa 

Ziti with Chipotle Lentil Tomato Sauce25 Minute Weeknight Pasta. Ziti with Chipotle Lentil Tomato Sauce. Smoky Chipotle and lentils in the pasta sauce make it a flavorful and filling meal. Vegan Soyfree Recipe. Easily glutenfree with GF pasta. This weeknight Pasta is a breeze to put together. Cook the pasta of choice, simmer the sauce and lentils all together with herbs and a chipotle chili pepper in adobo sauce(smoky and hot!). Toss and serve. You can add some seasonal veggies to this pasta like some garlic roasted asparagus, carrots, or roasted brussels. And yes that’s mint in the photos, it should be basil   Serve this with some gf garlic rolls or whole grain rolls.  and Definitely make a double batch! Whats your favorite weekday red sauce pasta?Continue reading: Ziti with Chipotle Lentil Tomato SauceThe post Ziti with Chipotle Lentil Tomato Sauce appeared first on Vegan Richa.

Spiced Cauliflower and Tofu in Green Masala Sauce

March 5 2017 Vegan Richa 

Spiced Cauliflower and Tofu in Green Masala SauceSpiced Cauliflower and Tofu in Green Masala Sauce. Baked Cauliflower and Tofu in green cilantro sauce. Hara Masala Gobi Tofu. he green masala sauce paste can be made ahead and stored. Vegan Gluten-free Nut-free Recipe. Can be soy-free with chickpea tofu or chickpeas or beans or other veggies.  This is an easy green masala sauce that you can add many things to. In this recipe, the cauliflower and tofu are tossed in some spices and baked, added to the simmering sauce and served.  The flavors meld together and the baked roasted cauliflower and tofu are crisp and smoky.  The green masala sauce has cilantro and some spinach and is a flexible sauce. You can make it with all cilantro, or all spinach or other baby greens. If you hate fresh cilantro, you might like this well cooked cilantro sauce, or use mint + spinach instead. Add veggies of choice or chickpeas or beans. Loads of options.  Serve with Naan or other flatbread or over rice. Continue reading: Spiced Cauliflower and Tofu in Green Masala SauceThe post Spiced Cauliflower and Tofu in Green Masala Sauce appeared first on Vegan Richa.

Soft Whole Wheat Dinner Rolls with Tanzhong starter

February 27 2017 Vegan Richa 

Soft Whole Wheat Dinner Rolls with Tanzhong starterSoft Whole Wheat Dinner Rolls. Moist and soft Whole wheat Rolls 100% Whole grain rolls with Tangzhong starter. Use as Wheat Buns for Burgers or Sliders. Vegan Whole Grain Dinner Rolls. Soy-free Palm Oil-free Recipe These rolls are 100% Whole grain and so soft and do not taste like cardboard or dirt! Based off my 100% Whole wheat bread, the rolls have additional help in moisture from the tangzhong (roux), Tangzong starter breads or milk breads are often the softest breads. Tangzhong along with the sponge are the secret to perfectly moist Whole Grain Rolls.  The flavor of these rolls is very dependent on the whole grain flour used. Often the flour goes rancid or is starting to go rancid depending on when the grains were processed. Breads with combination of whole and all purpose/­­white flour have a milder flavor. In all whole grain baked goods that are sweet or savory, the flavors take over the whole grain flavor and work well. In a bread that is just whole grain flour, water and yeast, the grain flavor comes through very strong. It is the least strong in freshly baked bread and gets stronger (bitter or rancid) as it sits. You can also use aquafaba for additional moisture in these. These rolls are best served fresh and warm.  These rolls can be made ahead (refrigerated or frozen, then thawed and baked). For soft Gluten-free dinner rolls, see these. I generally use some whole grain spelt with the wheat or a combination of regular whole wheat which is red wheat flour, and white whole wheat which is flour of winter white wheat. Combination flours help with the flavor and texture. It looks like a long process, but its mostly rest and rise time and bake time with just 15- 20 mins active.  Continue reading: Soft Whole Wheat Dinner Rolls with Tanzhong starterThe post Soft Whole Wheat Dinner Rolls with Tanzhong starter appeared first on Vegan Richa.

Instant Pot Masala Eggplant Curry

February 24 2017 Vegan Richa 

Instant Pot Masala Eggplant CurryInstant Pot Masala Eggplant Curry. Pressure cooked Indian Baghare baingan. Stuffed Baby Eggplant /­­ Brinjal Curry. Add chickpeas to make a meal. Vegan Glutenfree Soyfree Recipe . Easily made nut-free I make variations of stuffed baby eggplant using the traditional method of pan frying the eggplant, then stuffing it, and then cooking in the sauce. The frying or pan frying helps hold color and shape of the eggplant. But its a long process. And really its so delicious either way whether you do the frying method or this shorter pressure cooked version.  Make this pressure cooked version and dress it liberally with coconut and cilantro so no one will know how you made it and serve over rice or as a side with dals and flatbread. The stuffing a a mix of roasted whole spices, nuts, chickpea flour or besan, and some coconut. Omit the nuts and use more of chickpea flour and coconut for nut-free version.  The toasty mixture is ground up and blended with some ginger, garlic and lime juice to make a coarse paste. The eggplants are sliced across and filled with the paste. Place them in the Instant pot or pressure cooker, add water and done! Cook for 3 to 5 mins, natural release whenever ready to serve. Continue reading: Instant Pot Masala Eggplant CurryThe post Instant Pot Masala Eggplant Curry appeared first on Vegan Richa.

Garlicky Korean Mac and Cheese with Gochujang

February 18 2017 Vegan Richa 

Garlicky Korean Mac and Cheese with GochujangSpicy Garlicky Korean Mac and Cheese with Gochujang. Use sriracha for variation. Vegan Recipe. Gluten-free with gluten-free pasta  There can’t be too many mac and cheese recipes right. This version has some gochujang (Korean condiment that is spicy, fermented and pungent). Gochujang makes an amazing glaze for tofu.  It also makes a great addition to a creamy sharp flavored mac and cheese. Add as much gochujang as you like, or use Asian Chile Sauce or Sriracha instead. Serve this mac with roasted veggies that are glazed in gochujang + soy sauce+ sugar or over some broccoli or with a lentil loaf with a sriracha maple glaze. I like this with a sprinkle of vegan parm and generous black pepper. A toasty breadcrumb topping with a mix of toasted bread crumbs, a clove of garlic minced and herbs of choice, works amazing as well.  Continue reading: Garlicky Korean Mac and Cheese with GochujangThe post Garlicky Korean Mac and Cheese with Gochujang appeared first on Vegan Richa.

Veg Kolhapuri Recipe – Veggies in Sesame Coconut Tomato Sauce

February 12 2017 Vegan Richa 

Veg Kolhapuri Recipe – Veggies in Sesame Coconut Tomato SauceVeg Kolhapuri Recipe – Veggies in Sesame Coconut Tomato Kolhapuri Sauce. Use up the leftover veggies in this flavorful sauce. Anything goes. Indian Version of Sloppy Veggie Sandwiches. Add cooked beans for added protein. Vegan Soy-free Nut-free Recipe. Gluten-free with gf buns or flatbread Kolhapuri cuisine is a regional cuisine from a town in the state of Maharashtra in India. The region has its own chilies and is know for hot, deep colored, spicy dishes and sauces. The cuisine has its own spice blend called kolhapuri masala which uses spices, coconut, fenugreek and chilies. I make a simplified version of the masala blend (hence not totally authentic). The masala blend works well with veggies, or added to curries/­­sauces and added to roasted veggies.  The veggies are boiled to al dente and combined with a sauce of blended onion, tomato and a roasted Kolhapuri Masala spice blend. The resulting dish is a delicious veggie curry that can be served as sloppy sandwiches. Serve these kolhapuri veggies with crackers, toasted dinner rolls, garlic bread or flatbread. This dish is somewhat like Pav bhaji, that is a veggie mash street food served with dinner rolls. Pav bhaji can be found in my cookbook. Both these dishes are excellent to use up all kinds of veggies. There is also a pressure cooker/­­ Instant Pot option in the recipe. Make some and let me know in the comments how you like it! Continue reading: Veg Kolhapuri Recipe – Veggies in Sesame Coconut Tomato SauceThe post Veg Kolhapuri Recipe – Veggies in Sesame Coconut Tomato Sauce appeared first on Vegan Richa.

Tofu Matar Masala – Tofu Peas in Blender Masala Sauce

February 6 2017 Vegan Richa 

Tofu Matar Masala – Tofu Peas in Blender Masala SauceTofu Matar MasalaTofu Peas in Blender Masala Sauce. Curried Tofu and peas with a roasted cumin tempering. Vegan Matar Paneer. Gluten-free Recipe. Use chickpeas, beans or veggies to make soy-free. This easy Tofu Matar Masala Comes together within 15 minutes if you have some blender bhuna masala sauce ready to use in the fridge or the freezer. Blend up the sauce with non dairy milk or some cashews or other nuts and water, bring to a boil with tofu and peas, or use veggies of choice. Finish off the curry with a toasty oil tempered cumin seeds and cilantro. Easy and so delicious.  No Masala sauce, no worries. Blend up the ingredients according to the masala sauce recipe and cook it for 20 to 25 mins, then use 4 tbsp of the sauce and proceed.  This dish is - Super easy - takes just 15-20 minutes - and is flexible! Add fresh or crisped tofu, add veggies of choice or chickpeas or beans. Garnish with spices of choice. The toasty cumins seeds adds a burst of flavor to this tofu matar masala. Toast the cumin seeds until they are fragrant and change color for best results.  Continue reading: Tofu Matar MasalaTofu Peas in Blender Masala SauceThe post Tofu Matar MasalaTofu Peas in Blender Masala Sauce appeared first on Vegan Richa.

Turmeric Miso Soup With Ginger, Garlic and Tofu

January 31 2017 Vegan Richa 

Turmeric Miso Soup With Ginger, Garlic and TofuTurmeric Miso Soup With Ginger, Garlic and Tofu. Kick that cold with this soothing, anti inflammatory, brothy soup. Vegan Gluten-free Nut-free Recipe. Can be made soy-free I hit a cold bug this last weekend and wanted a bowl of soup that was hot, brothy, strong flavored. I decided to use elements from Mom’s tip for a cold – a peppery salty turmeric concoction to both gargle with and sip on, and the recent fave brothy miso soup to get the body ready to fight them bugs.  I went to the kitchen, chopped up stuff and kept adding to get the flavor I wanted. Ah. a bowl of goodness. And then trying to hold in the sneezes for a quick photo shoot.  The soup has liberal ginger, garlic, turmeric, miso and some shredded veggies. Add veggies of choice, some mushrooms and greens for variation. Make this healing soup your own. Amazingly simple and versatile. Between this soup and a sipping on my Golden Milk Spiced Latte, the cold seems to be on its way out.  Continue reading: Turmeric Miso Soup With Ginger, Garlic and TofuThe post Turmeric Miso Soup With Ginger, Garlic and Tofu appeared first on Vegan Richa.

Bhuna Masala Sauce – 30 minute 1 pot

January 25 2017 Vegan Richa 

Bhuna Masala Sauce – 30 minute 1 potEasy Bhuna Masala Sauce for Indian curries. 1 Pot 30 Minute Masala Sauce. Bhuna means roasted. Use this roasted masala simmer sauce for quick curries. Add non dairy milk or cashew cream or yogurt. Vegan Gluten-free Recipe. Vegan Masala Sauce to make 15 minute curries for weeknight dinners.  This Easy Masala Sauce is handy to keep around for quick meals. To make the sauce, just blend everything and cook down until well roasted. Store in the refrigerator or freeze. Bhuna means roasted. The sauce is cooked down to a concentrated form reducing 40 to 50 minute prep + cook time when you want to make a quick masala curry.  To use this masala sauce, blend 2 to 3 tbsp of the roasted sauce with 1 to 1.5 cup non dairy milk (for 2 to 3 serves). Add to a saucepan with veggies or crisped tofu. or add lentil/­­veggie balls after the sauce has simmered for a bit. Add salt to taste. Cover and cook for 10 minutes or until veggies are cooked to preference. Taste and adjust salt and sweet and serve over rice or with flatbread. You can also blend it with water or broth for a thinner sauce, or with thin cashew cream or cashew milk for creamy curry or non dairy yogurt for a tikka masala-ish sauce. More ways to use it below.Continue reading: Bhuna Masala Sauce – 30 minute 1 potThe post Bhuna Masala Sauce – 30 minute 1 pot appeared first on Vegan Richa.

Vegan Boston Cream Pie Pudding

January 20 2017 Vegan Richa 

Vegan Boston Cream Pie PuddingVegan Boston Cream Pie Pudding Parfaits. Creamy Almond flavored pudding layered with smooth chocolate. Serve as pudding cups or add other layers of vanilla wafers or vanilla sponge cake to make Parfaits. Vegan Soy-free Recipe. Can be made nut-free.  I loved the Boston Cream Pie Cake From Violet Sweet Shoppe when the shop was in Seattle. All the varieties of cakes and pies, consistent and delicious are harder to find now in this big city of Seattle, since they closed. So when I want some of that Boston cream pie, I make this pudding parfait.  Creamy, almondy, Chocolatey. Add a layer of vegan sponge cake for the pie cake version. Less work, and satisfies that sweet tooth.  Make the pudding with starch, almond extract and cashew milk. Melt some chocolate with some non dairy milk. Layer, garnish and serve. Quick and easy surprise for valentines day. Add some beet juice to the vanilla almond pudding for color. Top with granola or whipped coconut cream. Continue reading: Vegan Boston Cream Pie PuddingThe post Vegan Boston Cream Pie Pudding appeared first on Vegan Richa.

Vegan Pizza Dip with Vegan Mozzarella Cream & Herbed Mushrooms

January 16 2017 Vegan Richa 

Vegan Pizza Dip with Vegan Mozzarella Cream & Herbed MushroomsVegan Pizza Dip. Easy Pizza Dip with sauteed mushrooms, olives, pizza sauce and from scratch vegan mozzarella cream sauce. Gluten-free Recipe. Can be soy-free. SuperBowl is just around the corner. Sadly Seahawks wont be there this year and Russell will be missed.  I whipped up this Pizza dip in the half time of the last game. At the end of the video, Chewie was barking away because of the high energy of the last quarter. He knows when his daddy is worked up. We ate half of the dip with the warmed up mini wheat pita breads and later used the rest to make pizza grilled sandwiches! Dip between 2 slices, with some other veggies and greens thrown in, grill and serve.  There are layers of Pizza sauce, sauteed herbed mushrooms and onions, vegan mozzarella style cream sauce, layered with some tomato slices, olives and finished with fresh basil and pepper flakes. The cream sauce has starches that thicken and do their starchy thing during the baking. When the dip is hot out of the oven, there is a cheesy stringy texture and flavor all mixed up with the pizza sauce and mushrooms and olives. All the mess that a pizza dip should be. Continue reading: Vegan Pizza Dip with Vegan Mozzarella Cream & Herbed MushroomsThe post Vegan Pizza Dip with Vegan Mozzarella Cream & Herbed Mushrooms appeared first on Vegan Richa.

Golden Milk Chia Pudding with Orange & Ginger

January 10 2017 Vegan Richa 

Golden Milk Chia Pudding with Orange & GingerGolden Milk Chia Pudding. Turmeric Milk, spices and orange in this chia seed pudding makes an amazing breakfast. Vegan Gluten-free Nut-free Soy-free Recipe. This Chia Pudding is super easy and amazingly delicious. All the super foods chia seeds, turmeric, ginger. Filling and refreshing. The turmeric is mixed in after boiling it with coconut milk. Turmeric when cooked tastes better and less bitter. Warming the liquid also helps chia seed absorb faster and not get lumpy as they sit overnight. You can whisk in all the ingredients together without the extra step. Add spices and flavors of choice. I like to garnish these with candied ginger.  For a lemony zingy version, try my Lemon Curd Chia Pudding. Creamy, Zesty and all kinds of amazing.  Continue reading: Golden Milk Chia Pudding with Orange & GingerThe post Golden Milk Chia Pudding with Orange & Ginger appeared first on Vegan Richa.

Turmeric Lentil Fritters Tomato Bowl with Tahini Dill Sauce

January 4 2017 Vegan Richa 

Turmeric Lentil Fritters Tomato Bowl with Tahini Dill SauceTurmeric Lentil Fritters Tomato Greens Bowl with Tahini Dill Sauce. Baked Seedy Golden Lentil fritters with greens, tomatoes and a tahini sauce make an easy Lunch bowl. Vegan Nut-free Soy-free Recipe. Easily Glutenfree. These seedy lentil fritters are amazingly easy. Cook the lentils with turmeric and spices, fold in some spinach or greens, add seeds like chia, flax, sesame or hemp or other of choice, chill, scoop into bite size fritters, bake and done. The lentils when cooked make a wet mixture, which bakes up perfectly into crisp on the outside Golden fritters, soft and flavorful on the inside. I use a cookie scoop to make the fritters as it takes just 5 minutes without any mess. Tahini dill sauce complements these fritters incredibly well. Some juicy tomatoes and baby greens make this bowl an amazing meal. I eat up those fritters right off the baking sheet with the dill sauce, they are so good! so you might want to double the recipe. You can also make wraps with these life a falafel wrap. Some crunchy lettuce, pickles, tomatoes, fritters and sauce in a warm pita bread.  If you make these. do let me know in the comments how you liked them. Continue reading: Turmeric Lentil Fritters Tomato Bowl with Tahini Dill SauceThe post Turmeric Lentil Fritters Tomato Bowl with Tahini Dill Sauce appeared first on Vegan Richa.

Black Eyed Pea and Sweet Potato Hash

December 31 2016 Vegan Richa 

Black Eyed Pea and Sweet Potato HashBring in the new year with this plentiful 1 Pot Black eyed pea and Sweet Potato Hash with Harissa Spice. Ready in 20 minutes. Serve over toast with a creamy dressing or avocado. Vegan Gluten-free Soy-free Recipe. 2017 will be here in another day and we need some beans esp black eyed, sweet potato and spices! to bring it in. This sweet potato hash is super easy and comes together really quickly. Sweet potatoes are cooked with onion and garlic in a skillet, then simply spiced with harissa and smoked paprika, tossed with greens and cooked black eyed peas. Pretty, hearty and wonderful. Serve the hash as a side or over toast topped with sriracha or avocado, or make a buddha bowl with cooked grains like turmeric lemon rice and a dressing or lemon juice. So many ways to eat this amazing stir fry.  For all the black eyed pea prosperity and happiness, make this Deep Dish Lasagna Pizza with Black eyed Peas and Greens, Some Black Eyed Pea and Lentil soup, a grain-free Black eyed Pea and Potato Masala Pie stuffed with broccoli and cauliflower, or a hearty black eyed pea and Pumpkin Chard Chili. Be safe and happy this New Years eve! Continue reading: Black Eyed Pea and Sweet Potato HashThe post Black Eyed Pea and Sweet Potato Hash appeared first on Vegan Richa.

Brown Chickpea Coconut Curry – Kadala Curry

December 27 2016 Vegan Richa 

Brown Chickpea Coconut Curry – Kadala CurryKadala Curry – Bengal Gram or Kala Chana Curry with Coconut and Spices. Brown Chickpea Coconut Curry from South India (Kerala). Serve with rice, appams, dosas or make a bowl with roasted veggies and grains. Vegan Gluten-free Soy-free Indian Recipe Brown Chickpeas – Kala Chana or Bengal Gram are the earthier nuttier cousin of white chickpeas. White Chickpeas or Garbanzo beans are generally more easily available. Brown Chickpeas have slowly started getting the shelf spots they deserve in many stores now. These beans are hardy and have high fibre, protein and iron content. These beans cook quickly when pressure cooked. If the beans are old, they will take a long time if cooking in a saucepan.  This Kadala Curry has brown chickpeas that have been cooked to tender in a Pressure Cooker or Instant Pot or Saucepan. The sauce uses onion, ginger, garlic, tomatoes, coconut and spices that would make a kerala garam masala(spice blend from the state of Kerala). The curry is finished with a mustard seed tempering and served with rice or flatbreads from the southern Indian region. I serve the curry as a soup by itself, or over rice or as a part of a bowl with veggie sides and sliced radishes or cucumbers. It has an amazing flavor profile. Do try it and let me know how you like it in the comments. Kala chana is also the bean which makes up Besan while the Garbanzo beans make chickpea flour. They are slightly different and behave differently depending on the use.  Continue reading: Brown Chickpea Coconut Curry – Kadala CurryThe post Brown Chickpea Coconut Curry – Kadala Curry appeared first on Vegan Richa.

Vegan Chocolate Chip Cookies with Coconut Oil. Palm Oil Free Recipe

December 21 2016 Vegan Richa 

Vegan Chocolate Chip Cookies with Coconut Oil. Palm Oil Free RecipeThe Best Vegan Chocolate Chip Cookies. Palm oil-free! Gluten-free option. Easy Classic Chocolate Chip Cookies that are perfect for the holidays, bake sales and gifting. Perfectly Crisp and Soft. Vegan Nut-free Soy-free Palm oil-free Recipe.  Because one can never have enough Chocolate Chip Cookies and these are the best! Classic Vegan Chocolate Chip Cookies to wow everyone over. No palm oil or vegan butter or margarine in these.  These are amazing cookies that come out beautifully every time. Slightly crunchy, and soft in the middle. So amazingly good! Bake half a minute less for soft cookies and a minute longer for crunchier. Bake time depends on the oven, size of the cookie etc. These are a holiday treat! Also see video below.  I have tried these with coconut sugar (not more than 1/­­2 cup). The dough needs less flour to make a soft dough that will spread well. These cookies also benefit from chocolate chunks mixed in with the chips. The gooey big chunks right after baking will live in your dreams for a while. The original recipe for these cookies is by Somer McCowan. Try her aquafaba version here. You can possibly use thick aquafaba (4.5 tbsp) in this recipe as well. Let me know if that works out. I have also made these gluten-free, see the Recipe notes for gluten-free flour and other changes.  Continue reading: Vegan Chocolate Chip Cookies with Coconut Oil. Palm Oil Free RecipeThe post Vegan Chocolate Chip Cookies with Coconut Oil. Palm Oil Free Recipe appeared first on Vegan Richa.

Ginger Tahini Cookies 1 Bowl

December 15 2016 Vegan Richa 

Ginger Tahini Cookies 1 BowlTahini Cookies with Candied Ginger and Gingerbread Spices. Easy Holiday Cookies. 1 Bowl Whole Wheat Crinkle Ginger Cookies. Add molasses or chocolate for variation. Vegan Nut-free Palm oil-free Recipe If you like tahini, you will love these Tahini cookies! Tahini + Ginger bread spices and Candied ginger make this a crinkly and delicious cookie. These cookies are soft when just baked and get more like a shortbread-y crumbly cookie as they cool. A bit crunchier than shortbread s they sit for longer. If you like softer cookies, bake a minute less and consume within the day. Store in a box for upto 3 days.   For a molasses ginger cookies, use 1 tbsp molasses + 1 tbsp oil instead of the 2 tbsp. Add other spices or chocolate chips for variation.  Make these simple 1 Bowl Tahini Cookies and dress in sugar, sprinkles, candied ginger, or drizzle some simple icing. Easily made glutenfree. See Recipe notes.   If you make these, do tag me on Instagram and leave comments here on the post about how they turned out! I love to hear from you.  Continue reading: Ginger Tahini Cookies 1 BowlThe post Ginger Tahini Cookies 1 Bowl appeared first on Vegan Richa.

Seedy Ginger Chocolate No Bake Granola Bars

December 12 2016 Vegan Richa 

Seedy Ginger Chocolate No Bake Granola BarsSuper Seedy Chocolate No Bake Granola Bars with candied ginger and gingerbread spices. Add some protein powder to make protein bars. These bars filled will nuts and seeds make a tasty snack. substitute nuts with more seeds to make them nut-free. Vegan Gluten-free Recipe. I tend to eat small meals and eat often during the day. This leads to times when I want a snack instead of a veggie bean or other meal type thing. The snackage often includes more savory like a Sriracha Orange Peanut Granola or Indian Spiced Trail Mix. Other times its bars like this one which are mildly sweet and full of seeds and nuts. This super easy granola bar is what says it is. Super easy, seedy and amazing! Toasty, gingery, chocolatey and all kind of fun. The seeds are toasted to a golden. Oats are toasted as well. You can use other flaked grain as quinoa or rice flakes. Candied ginger chopped and added. Melt the chocolate and fold in. Shape, chill and done. Add other spices or none. Add some dried cranberries or candied orange peel instead of ginger. many possibilities!  If you make this or a variation, do tag me on IG or leave me a comment on this post. I love to hear about how it turned out. I get a lot of ideas from you all! Continue reading: Seedy Ginger Chocolate No Bake Granola BarsThe post Seedy Ginger Chocolate No Bake Granola Bars appeared first on Vegan Richa.

Vegan Minestrone – Veggies Pasta & White Bean Soup

December 5 2016 Vegan Richa 

Vegan Minestrone – Veggies Pasta & White Bean SoupVegan Minestrone – White Bean Soup with Elbows, Veggies, Basil and vegan parmesan. Can be gluten-free, nut-free. Soy-free Vegan Dairy-free Recipe Winter greys were bringing me down, so I decided it was time to whip up my minestrone.  One pot, tomatoey bowl of goodness filled with veggies, beans and pasta. Use any beans or combination of beans and pasta of choice. Use up any leftover veggies. The soup inevitably becomes everything but the kitchen sink soup, except probably okra. No okra for me in soup. I like my minestrone less tomatoey. Some canned tomatoes work out great instead of paste. Add some tomato paste for a thicker soup or for flavor if needed. Garnish with basil and vegan parmesan. Serve with crusty bread, garlic rolls or crackers. It snowed a bit today in Seattle and my playlist is on holiday song repeats. It’s beginning to look a lot like Christmas….. Time to whip up cookies and gingerbread things. Continue reading: Vegan Minestrone – Veggies Pasta & White Bean SoupThe post Vegan Minestrone – Veggies Pasta & White Bean Soup appeared first on Vegan Richa.

Cookie Dough Truffles

December 2 2016 Vegan Richa 

Cookie Dough TrufflesCookie Dough Truffles. Fudgy Cookie Dough balls coated in melted chocolate and topped with coarse sea salt or candied ginger, sprinkles or coconut. Vegan Gluten-free Recipe Cookie Dough = everything.  Even though you can possibly eat up all the cookie dough any time of the year, I reserve this treat for the holiday season. Super easy, sweet and customizable.  Add whatever toppings of choice like candied ginger, crushed candy cane, crushed ginger snaps, coconut, vegan sprinkles, add some spices to the dough and what not. A simple Cookie dough with maple and coconut sugar and oat and almond flour. Oat flour and almond flour make a good neutral and textured dough that I like over plain flour dough. But feel free to use other flours.  These truffles are based on my Cookie Dough Bars. You can shape this mixture into bars or other forms as well, if you can wait long enough that is. Most days, the dough goes from bowl to large spoon to mouth and 5 minutes later there is no trace of what was in the bowl.  Continue reading: Cookie Dough TrufflesThe post Cookie Dough Truffles appeared first on Vegan Richa.

Fudgy Chocolate Cookies with Candied Ginger Gluten-free

November 27 2016 Vegan Richa 

Fudgy Chocolate Cookies with Candied Ginger. Flourless Dark Chocolate Ginger Cookies. Vegan Gluten-free Grain-free Refined oil-free Cookie Recipe. Refined sugar-free without the candied ginger.  These cookies are so fudgy, they are pretty much a brownie in cookie form. There is no added oil, no added sugar in these treats. Just some smooth almond butter, maple...  Continue reading » The post Fudgy Chocolate Cookies with Candied Ginger Gluten-free appeared first on Vegan Richa.

Lentil Rice Casserole with Chickpea Dumplings

November 22 2016 Vegan Richa 

Lentil Rice Casserole with Chickpea DumplingsLentil Rice Casserole with Indian spices baked with chickpea flour dumplings. Use veggies and lentils of choice. Vegan Gluten-free Soy-free Recipe.  Casseroles work out well for when you want to put everything in a pot or pan and keep it ready to bake, bake an h our or so before the occassion and serve. This casserole is like a kitchari casserole with lentils, rice, spices and topped with a gluten-free dumpling made with chickpea flour.  Layer the lentils, spices, tomato slices and rice. Add water to cover. Store to bake later. or Bake for 50 minutes. Then top with dumpling batter and bake again. Cool for a minute and serve.Continue reading: Lentil Rice Casserole with Chickpea DumplingsThe post Lentil Rice Casserole with Chickpea Dumplings appeared first on Vegan Richa.

Vegan Pumpkin Pie with Rustic Crust

November 15 2016 Vegan Richa 

Vegan Pumpkin Pie with Rustic CrustEasy Vegan Pumpkin Pie with a few ingredients and a rustic crust. Can be made gluten-free. So creamy and festive. Serve with whipped coconut cream or vanilla ice cream. Cashew-free. Can be made nut-free with a different crust. Vegan Baked Pie Recipe.  Festive = Pumpkin pie.  This pie has a creamy hearty filling with pumpkin puree, coconut cream, spices, maple syrup and starch. The crust of wheat, oat and almond flour is rustic, sturdy and can be used to make the pie as pumpkin pie bars. To make the bars, use a brownie pan. Prebake the crust lightly, add the filling and bake again until set. Chill for a few hours for best results.  Continue reading: Vegan Pumpkin Pie with Rustic CrustThe post Vegan Pumpkin Pie with Rustic Crust appeared first on Vegan Richa.

Chana Dal Veggie Soup

November 9 2016 Vegan Richa 

Chana Dal Veggie SoupChana Dal Veggie Soup. Easy Split Pea Soup with turmeric, spices, carrots, cauliflower, butternut squash. 1 Pot, ready within 45 minutes. Use split chickpeas (Chana Dal) or other split peas or lentils. Vegan Gluten-free Soy-free Recipe I was trying to write this post yesterday late afternoon when the day was going down in history of the world one way or the other. And it kept going and going. I cannot even imagine how this happened. But it did. I am so incredibly sorry.  Hubbs says, life has to go on and doing things we love is where to find healing. So here I am today, processing, cooking, breathing, appreciating what we have, and so so much more we can do.  This bowl of soup with warming spices, chana dal, carrots, cauliflower, butternut squash is easy and wonderful for fall. These colors and flavors are bringing my love to you. Continue reading: Chana Dal Veggie SoupThe post Chana Dal Veggie Soup appeared first on Vegan Richa.

Creamy Roasted Red Pepper Pasta with Black Pepper Chickpeas

November 3 2016 Vegan Richa 

Creamy Roasted Red Pepper Pasta with Black Pepper ChickpeasCreamy Roasted Red Pepper Pasta with Black Pepper Chickpeas. Elbows pasta in roasted red pepper sauce with crisp black pepper thyme Chickpeas and fresh Basil. Vegan Soy-free Recipe. Can be gluten-free with gluten-free pasta. Pastas are dinner savers on days when I need some comfort food. Easy, creamy, filling.  This pasta has a simple roasted red pepper sauce and pasta of choice. Topped with peppery herbed chickpeas and fresh basil, the flavors come together amazingly. Crisp up the chickpeas on a skillet or in an oven. Meanwhile cook the pasta, blend up the sauce, combine and bring to a boil. Add veggies if you like. Serve loads of pasta with a good helping of the chickpeas.  Continue reading: Creamy Roasted Red Pepper Pasta with Black Pepper ChickpeasThe post Creamy Roasted Red Pepper Pasta with Black Pepper Chickpeas appeared first on Vegan Richa.

Badam Burfi – Almond Fudge And Basundi

October 31 2016 Vegan Richa 

Badam Burfi – Almond Fudge And BasundiBadam Burfi – 5 min Almond fudge with Cardamom and Vegan Basundi – thickened milk with saffron and nuts. Basundi or Rabri with almond milk. Indian Vegan Sweets for Diwali. Vegan Dairy-free Gluten-free Soy-free Recipe. Its a 2 in one post today! I whipped up some new sweets for Diwali and wanted to post them all yesterday. But life is a bit busy as we are fostering a 6 month old bundle of energy (Peppen), who is available to adopt in the state of WA. He is incredibly cute, foxy, frisky, and also a lap dog, who loves to just be outside and go for walks.  This Badam Burfi is super quick. Warm up the vegan butter and maple syrup then mix in almond butter. Fold in sugar and almond flour to make a soft dough, pat onto parchment. Chill, slice and serve! I use finely granulated sugar in the burfi for texture. Burfis generally are very sweet as the cooking method (using loads of dairy products) often causes the sugar used to crystallize during cooking adding a slightly crunchy texture. Here no long cooking times, no dairy, and burfi ready within 5 minutes. Chill for another few to set, then slice. You can also drizzle chocolate on top to make Halloween Candy instead.  Continue reading: Badam Burfi – Almond Fudge And BasundiThe post Badam Burfi – Almond Fudge And Basundi appeared first on Vegan Richa.

Marbled Turmeric Pumpkin Chocolate Bread

October 26 2016 Vegan Richa 

Marbled Turmeric Pumpkin Chocolate BreadEasy Marbled Golden Pumpkin Chocolate Bread. Layers of Pumpkin Puree + Turmeric + Pumpkin spice, and Chocolate Cake. Vegan Soy-free Recipe It is National Pumpkin Day today. Whip up this beautiful and delicious marble Pumpkin Cake. This Pumpkin Chocolate Marbled bread is moist, spiced, amazing, lightly sweet and makes a great breakfast or snack. The wet ingredients are mixed in a bowl, the dry in another bowl and then folded into the wet. The batter is then divided into the 2 bowls. Add cocoa powder to one bowl. Add turmeric to the other or not. Layer as you wish and bake. Top with chocolate chips or a streusel or keep as is and frost later. A Pumpkin spice golden cashew frosting would work beautifully. For GF option, see this GF Pumpkin Bread.  This Golden Pumpkin Chocolate Bread is also a great treat for halloween! The tiger stripes and all. Continue reading: Marbled Turmeric Pumpkin Chocolate BreadThe post Marbled Turmeric Pumpkin Chocolate Bread appeared first on Vegan Richa.

Vegan Shepherds Pie with Chickpeas & Sweet Potato

October 19 2016 Vegan Richa 

Vegan Shepherds Pie with Chickpeas & Sweet PotatoVegan Shepherds Pie with Chickpeas and Sweet Potato mash. Savory Brothy Veggies and Chickpeas, mashed potatoes, Crusted with breadcrumbs, garlic and herbs. 1 hour easy Vegetarian Shepherds Pie. Vegan Nut-free Soy-free Recipe. Can be gluten-free. Veggies, Chickpeas (or lentils), fresh herbs, herbed mashed sweet potato and a crusty garlic top. This savory pie just shot to the top in the running for the Vegan Thanksgiving entree.   Thanksgiving and potlucks around the holidays are a good time to whip up some savory filling meals. This Easy Casserole is filled with a veggie, herb, chickpea filling. Mashed sweet potato with vegan butter and thyme is layered over the filling. Breadcrumbs mixed with olive oil, minced garlic and rosemary finish the dish, to get a garlicky crusty top. Make this Vegan Shepherd’s Pie! I made individual servings, because everything is more fun in individual ramekins. Bake into ramekins or one baking pan. Use veggies of choice. Use cooked lentils instead of chickpeas for variation. Use potatoes, butternut squash for variation.  Gorgeous colors, savory flavors, warming, and delicious.  Continue reading: Vegan Shepherds Pie with Chickpeas & Sweet PotatoThe post Vegan Shepherds Pie with Chickpeas & Sweet Potato appeared first on Vegan Richa.

Toasted Coconut Balls – Toasted Coconut Ladoo

October 14 2016 Vegan Richa 

Toasted Coconut Balls – Toasted Coconut LadooToasted Coconut Balls – Toasted Coconut Cardamom Ladoo. 4 Ingredients! Ready in 20. Soft balls of coconut, coconut milk, cardamom and coconut sugar to celebrate the (Indian) festival season. Use other flavors of choice like vanilla, cardamom or lemon zest to make lemon coconut snowballs.  Just like Dals, there are many many variations of Ladoos (Sweet balls) depending on the region, family, festival and preference. These fudgy balls of coconut have just 4 ingredients. Shredded coconut, coconut milk, cardamom and sugar or sweetener of choice.  Toast the shredded coconut until nicely golden brown. Add coconut milk or coconut cream and cook for a minute. Add cardamom and sugar and continue to mix and cook until the liquid dries out. Cool, shape and serve! You can use dried shredded coconut or fresh shredded coconut for these Ladoos. Fresh shredded coconut can be found in Indian stores in the frozen section. Or if you can find a fresh coconut, shred your own (I kid, I never do that :)). The dried shredded coconut often is not fine. Pulse it a few times to reduce the shred size so that the coconut can absorb the liquid and flavor better and make less chewy ladoos. I use cardamom in these ladoos because I love fresh cardamom and this is a ladoo. Use other flavors such as a dash of vanilla extract, some lemon zest for some amazing zesty coconut balls.  Continue reading: Toasted Coconut Balls – Toasted Coconut LadooThe post Toasted Coconut Balls – Toasted Coconut Ladoo appeared first on Vegan Richa.

Baked Vegan Cheesecake Recipe

October 10 2016 Vegan Richa 

Baked Vegan Cheesecake RecipeEasy Vegan Cheesecake for 2. Baked Vegan Cheesecake Recipe with Cashews and non dairy yogurt. Dairy-free Individual Cheesecake Tarts. Soy-free Gluten-free Recipe.  Pin this for later.  One of the local vegan bakeries where I had first tried a baked vegan cheesecake, closed some years ago. I was hoping another one would crop up near downtown, but that did not happen. The nearest cheesecake is now some 7 miles away (with traffic back ups en route pretty much all the time), or some frozen options from the the grocery store, that aren’t a favorite. So I make my own individual portions around the holidays. Quick and easy. I like raw cheesecakes as well, but they are a bit different. These cheesecakes have a simple oat almond crust filled with cashew non dairy yogurt filling that bakes to a perfect tang, smooth and creamy cheesecake. Make these and hide the second tart for yourself for later! Takes just 20 minutes to put together. Serve with vegan ice cream or whipped non dairy cream.  Continue reading: Baked Vegan Cheesecake RecipeThe post Baked Vegan Cheesecake Recipe appeared first on Vegan Richa.

Cannellini and Black Bean Chili Recipe

October 8 2016 Vegan Richa 

Cannellini and Black Bean Chili RecipeCannelline and Black Bean Chili Recipe. Make this Hot bowl of Chili with Black Beans and White Cannellini or Northern Beans, peppers, veggies for Fall. 1 Pot, ready in 30 minutes. Vegan Gluten-free Soy-free Recipe.  Cooler weather brings on a craving for hot bowls of beany chili. This chili recipe is super flexible and works amazingly as a 1 pot meal. throw in whichever beans or lentils you have, add some veggies, tomato, tomato paste, spices and let them all simmer for a while. Serve with your favorite chili toppings, some garlic bread, flatbread or tortilla chips.  Lentil Kidney Bean Chili, warming Mushroom Chickpea Soup, filling African Peanut Lentil stew, and some flavorful brown rice and lentil soup.  Continue reading: Cannellini and Black Bean Chili RecipeThe post Cannellini and Black Bean Chili Recipe appeared first on Vegan Richa.

Besan Halwa – Chickpea flour Spoon fudge

October 3 2016 Vegan Richa 

Besan Halwa – Chickpea flour Spoon fudgeBesan Halwa is a fudgy Indian dessert made with chickpea flour or besan. Chickpea flour Spoon fudge with cardamom and nuts. Use other grain or bean or lentil flours for variation. Vegan Gluten-free Grain-free Dessert Recipe.  6 Ingredients, 15 minutes! Festive season began this weekend with Navratri celebrations, prep for Dussehra, KarwaChauth and then will be rounded up end of this month with Diwali. In India, this month would be more like December in the US, where everyone is generally in a festive spirit. People visit each other, there are potlucks and dinners. Lots of cooking and sweets, Dressing up and shopping. In the US, the spirit of these festivals is mellow. With each year, it is an extra effort to plan and celebrate some of the events. Probably because there is some competition with the October holidays and pumpkin :). But we always make some festival sweets and snacks for this festive Indian season, however busy the month.  Today’s amazing dessert is brought to you by chickpea flour. Chickpea flour is used in various ways in Indian cuisine. Be it a snack cornbread like cake, or savory pancake , or a sweet ladoo ball, a Burfi fudge, or to make a veggie soup, or many other ways. This dessert uses chickpea flour to make a thick custard, that cools to a halwa state. The whole cardamom seeds in the halwa make this one delectable spoon fudge.  Continue reading: Besan Halwa – Chickpea flour Spoon fudgeThe post Besan Halwa – Chickpea flour Spoon fudge appeared first on Vegan Richa.

Vegan Egg Drop Soup Recipe

September 28 2016 Vegan Richa 

Vegan Egg Drop Soup RecipeVegan Egg Drop Soup. Eggless Egg drop soup with Jackfruit and Tofu. Soothing Chinese “egg” drop soup. Vegan Gluten-free Recipe. Pin this post for later.  I had my wisdom teeth removed many years back. I had 2 sessions of 2 teeth at a time, one under local and the other under conscious sedation. After both the events, the only food I ate for 5 to 7 days was some kind of soup. Brothy soups, thinned out Dal soups, pasta soups, pureed soups. By the end of the week I would be bugged with them and didn’t touch another soup for the whole month. Anywho, one of the soups that kept me satiated was egg drop soup. Vegan versions of the soup work out well with chopped up tofu, but the texture is not entirely there. I had some jackfruit leftover the other day while testing another recipe, and decided to give that a go. I shredded it in a processor and simmered it in the broth. The slightly chewy and stringy texture worked out amazingly in the soup. Thankfully, I have no more wisdom teeth to be removed, but hey there are always other dental issues, or just days when you want a bowl of hot brothy soup. Make this v-egg drop and let me know how it worked out for you! This egg drop soup has shredded Jackfruit and tofu for the egg. Kala namak adds the eggy flavor.  This soup gets tastier as it sits. A perfect fall comfort bowl to make again and again. Adjust the seasoning to your preference. Add shredded veggies or some corn to make it into a light dinner.  Continue reading: Vegan Egg Drop Soup RecipeThe post Vegan Egg Drop Soup Recipe appeared first on Vegan Richa.

Golden Sesame Balls

September 23 2016 Vegan Richa 

Golden Sesame BallsGolden Sesame Balls. Turmeric Toasted Sesame balls with Cinnamon and Cardamom. 5 Ingredient Sesame snack balls, or make them into bars or protein sesame bars. Vegan Gluten-free Nut-free Recipe. Pin it for later These super simple balls are a great snack and a great way to add more daily turmeric. They are super easy to carry along and store. The sesame balls use just 5 ingredients. Toasty Sesame seeds, maple syrup, tahini, turmeric + spices/­­flavors, coconut flour.  Make these with just sesame seeds or sesame and other seeds. Sesame seeds are an acquired flavor, so mix other seeds or nuts. Pulse the larger seeds/­­nuts to a coarse meal before using. Toast them to preference, then mix in the tahini maple mixture. You can also sub the tahini with smooth nut butter. These balls also remind me of til ke ladoo which are usually made of sesame seeds and jaggery syrup. Use these as a laddoo sub at the next Indian festival.  Add flavors of choice to these snack balls. I use freshly crushed cardamom and ground cinnamon. Freshly crushed cardamom seeds and amazing and add a vibrant flavor to these balls. Use unflavored protein powder instead of coconut flour for a protein filled ball. Make some and let me know how you like them! Continue reading: Golden Sesame BallsThe post Golden Sesame Balls appeared first on Vegan Richa.

Corn Palak – Curried Corn and Greens & Looking for Recipe Testers!

September 21 2016 Vegan Richa 

Corn Palak – Curried Corn and Greens & Looking for Recipe Testers!Corn Palak. Curried corn and Greens. Seasonal greens, chard and spinach with corn and spices make for a quick side, taco filling or addition to a salad. Vegan Gluten-free Soy-free Recipe. Pin it for later.  So I am still digging all the corn. Its easy, delicious and filling. It also is my sis’s favorite veggie :). Between my mom and sis, who were avoiding most of the brassicas (cauliflower, cabbage etc) and soy for their thyroid issues, finding new veggie dishes for meals without repeating peppers, some gourds/­­squashes, peas, carrots, etc initially felt like a challenge (I mean no Cauliflower!!). It actually worked out quite well for the month everyone was at my place. We ate Indian food almost every single day for breakfast, lunch, evening snack and dinner and everything was vegetable and legume heavy. As I always say, Indian food is a no brainer if you want to eat more veggies, more legumes, more plants in general. And super tasty! It comes at a price sometimes in terms of the spices and long processes used, but hey, we want to enjoy and love the food we eat. I mean literally look forward to eating some broccoli, greens, pulses, weird shaped bitter gourd (karela) and such. This super easy corn and greens side comes together really quickly. The whole coriander seeds add an amazing zesty fresh flavor. I served this with any dal but prefer some the brown dals like Dal makhani or Sabut masoor (Brown Lentil Dal). Serve with any lentil Dahl, rice or flatbread. Or fill up a taco and top with chopped cucumber salad and avocado. To read about how to apply for recipe testing for my second book, scroll to the end of this post. Continue reading: Corn Palak – Curried Corn and Greens & Looking for Recipe Testers!The post Corn Palak – Curried Corn and Greens & Looking for Recipe Testers! appeared first on Vegan Richa.

Vegan Almond Poppy Seed Cake. Gluten free Cake

September 16 2016 Vegan Richa 

Vegan Almond Poppy Seed Cake. Gluten free CakeVegan Almond Poppy Seed Cake. Gluten free Cake. Spongy Moist Cake with no Gum. Use as Sponge Cake without poppy seeds. Gluten-free Grain-free Oil-free Recipe. Pin this for later.  I have been trying to make a simple soft spongy cake that is gluten-free and vegan and works well in terms of texture and flavor. After trying some gluten-free blends on the market, making my own blends and such, I finally narrowed it to what I like the cake. The moisture and flavor from Almonds.  I made similar cakes with a combination flours with almond flour, oat and rice flours and that works out well too. The flavor though isn’t neutral enough for me. Also, that cake worked incredible well when it was steamed but was not as moist when baked, tough it works really well with a frosting to add some moisture back. When I saw Brandi’s only almond flour cake using aquafaba, I had bookmarked it to try it. Since I am not a fan of good amounts of applesauce or maple (also because I never have applesauce around when I need it), I played around making many versions. I have made variations of this cake, sometimes with some additional rice/­­oat flours, different wet ingredients and it comes out beautifully every which way. That is how I bake while testing, just putting things in the bowl and going by texture of the batter for simple and predictable recipes.   The Poppy seeds and almond extract add a phenomenal flavor. This recipe makes a 6 inch pan. I tend to make smaller sizes for gluten-free vegan baked goods. Things get moody quickly and smaller sizes just reduce the chances of getting gummy flats or stony hard pucks. If you bake gf vegan, you know what I am talking about :). Use an icing of choice, which isn’t really needed with the amazing flavor of this almond poppy seed cake.  Continue reading: Vegan Almond Poppy Seed Cake. Gluten free CakeThe post Vegan Almond Poppy Seed Cake. Gluten free Cake appeared first on Vegan Richa.

Vegan Chilaquiles with Chickpeas

September 12 2016 Vegan Richa 

Vegan Chilaquiles with ChickpeasVegan Chilaquiles with spiced Chickpeas. Taco Spiced Chickpeas and crisped tortilla with easy red sauce make this 20 minute savory breakfast or brunch. Easy Chilaquiles Recipe. Nut-free, soy-free. can be gluten-free. Pin this for later A hearty savory breakfast is what gets me going for a productive day. When my family was visiting this summer, the menu would cycle between Pudla (chickpea flour pancakes), Chickpea flour scramble, Poha – Oats and Rice flakes hash, Upma – Cream of wheat savory porridge, Savory french toasts and South Indian tofu scramble from my book and Stuffed parathas (stuffed flatbreads).  I wanted to add some not so Indian savory options for breakfast which come together fairly quickly for a week day. And these Chilaquiles are just that. Cook some onions and veggies. Add chickpeas and taco spices and cook for a bit. Add tortilla chips or crisped tortilla, the easy 5 ingredient Red sauce, simmer and done. Serve with chopped onions, cilantro, lemon or some avocado/­­guacamole and vegan queso. Hearty and filling breakfast, brunch or lunch. At a glance it looks like lots of ingredients, but they are just spices. 7 main ingredients – Onion, garlic, carrot, Chickpeas, Taco spice or chili blend, tortilla and red sauce. And the Red sauce is 5 main ingredients tomato paste, water, some of the onion garlic mixture, chipotle pepper and cumin!Continue reading: Vegan Chilaquiles with ChickpeasThe post Vegan Chilaquiles with Chickpeas appeared first on Vegan Richa.

Hoisin Tofu Mushroom Stir Fry with from scratch Vegan Hoisin Sauce

September 7 2016 Vegan Richa 

Hoisin Tofu Mushroom Stir Fry with from scratch Vegan Hoisin SauceHoisin Tofu Mushroom Stir Fry with homemade Hoisin Sauce. Easy 30 minute Weeknight Meal with crisped Tofu, golden crimini mushrooms, broccoli, peppers in from scratch Hoisin sauce. Serve over cooked grains. Vegan Gluten-free Recipe. Pin it for later.  When I haven’t already planned dinner, quick stir fries save the day. Some veggies, crisped tofu or chickpeas, sauce combinations and done. For today’s recipe, the Tofu is pressed to remove excess moisture by wrapping in a kitchen towel for 10-15 minutes, while you prep and chop. Cube the Tofu and crisp it up in a bit of oil. Saute the mushrooms, add other veggies like broccoli and peppers. Add the sauce ingredients and crisped tofu. Bring to a boil and done.  Hoisin sauce is a thick pungent sauce used for stir fries or grilling or as a dipping sauce. There are many vegan hoisin sauce brands available in the market which can be used directly in this stir fry as well. Some of the brand sauces contain artificial food colors or other fillers. I make my own quick hoisin sauce mixture which takes just a few minutes to get the ingredients together.  Use this hoisin sauce to make this Cashew tofu Stir fry. Other easy meals to try Thai Basil Fried Rice, Lentils & Veggies in Thai Peanut Sauce , Chickpea-Tofu and Asparagus curry, and Chickpeas in Turmeric Peanut Butter curry. All quick and easy. Continue reading: Hoisin Tofu Mushroom Stir Fry with from scratch Vegan Hoisin SauceThe post Hoisin Tofu Mushroom Stir Fry with from scratch Vegan Hoisin Sauce appeared first on Vegan Richa.

Chipotle Roasted Corn Avocado Toast

September 2 2016 Vegan Richa 

Chipotle Roasted Corn Avocado ToastChipotle Roasted Corn Avocado Toast. Summer corn roasted with Smoked Paprika, Chipotle and black pepper and layered over Avocado Toast. Vegan Avocado Recipe. Pin this post for later.  Avocado Toasts make an appearance in my house occasionally as a snack. Who doesn’t like avocado toast right. Smooth creamy Avocado on a slice of bread or bagel. A great snack for that hunger pang. This smoky corn topped Avocado toast is something you can serve for snack or breakfast. Or make these into appetizers like crostini.  Toast the corn. Add chipotle pepper, black pepper, salt and smoked paprika, toss with onions, cilantro and lemon juice. Top the avocado toast and done! I prefer using corn kernels and roasting them on a skillet rather than roasting the ear of corn. The spices get toasted and smoky that way and add an amazing flavor.  I am not ready to say bye to Summer yet. Gosh the temperature is already dropping and sun sets at 7! Send loads of sunshine my way. Continue reading: Chipotle Roasted Corn Avocado ToastThe post Chipotle Roasted Corn Avocado Toast appeared first on Vegan Richa.

Easy Vegan Falafel Burger

August 29 2016 Vegan Richa 

Easy Vegan Falafel BurgerEasy Vegan Falafel Burger. Chickpea patties with 5 minute tahini dressing, tomatoes, onions, pickles make for a filling and flavorful burger. Vegan Soy-free Recipe. Can be made gluten-free. Pin it for later. Everyone needs a falafel burger! A simple Chickpea burger with falafel flavors, tahini dressing, pickles, lettuce and other fixings.  This falafel burger uses cooked chickpeas, cumin, coriander, cardamom, parley, lemon and a binder and comes together within minutes. Pan fry until golden. Make the 5 minute Tahini dressing. Serve these between buns with a generous dressing or in a pita bread! Sesame seeds add an amazing flavor and crunch to the patties. Use breadcrumbs, or coarsely ground oats as binder. Make these flavorful soft moist falafel burger patties! Oh yes, if you use all cilantro instead of parsley, serve these with chutneys of choice. Also, serve 1 patty per burger. The stacking is for photo purposes only ;).Continue reading: Easy Vegan Falafel BurgerThe post Easy Vegan Falafel Burger appeared first on Vegan Richa.

Vegan Gluten free Zucchini Bread Recipe

August 24 2016 Vegan Richa 

Vegan Gluten free Zucchini Bread RecipeVegan Gluten free Zucchini Bread Recipe. Moist, soft Zucchini Bread loaded with Oats, Chia seeds, Zucchini. Vegan Gluten-free gum-free Soy-free Recipe. Pin this post.  Gluten-free baking can be tricky and even more so when vegan. There is no egg to support the baked structure. So the onus of holding the structure falls on the starches gums, flax/­­chia/­­psyllium and other ingredients. GF baking also might not work well by changing a non gf recipe with a 1 on 1 substitution. Most often you will want to use a combination of flours and starches and also evaluate the recipe. Cupcakes and muffins are easier to substitute when using a premixed all purpose gluten-free blend, but with larger loafs, the loaf will fall or not cook through the center or end up gummy or overly crumbly and dry depending on the ingredients used. It takes many trials and lessons along the way to get to a good gluten-free baked quick bread.  For this Zucchini bread I use almond flour, whole oats and chia seeds to add that bulk and volume that will hold the bread structure. There are no gums in this bread. You can use 1/­­2 tsp xanthan for more rise of the loaf. This loaf is full of zucchini, is moist and makes an amazing breakfast bread.  Serve warmed with vegan butter or Glaze with your favorite glaze. The chia and zucchini are soaked for some time to allow the chia seeds to absorb some of the liquid and the zucchini to leak as much liquid as it can. This helps make the chia seeds less crunchy and the batter more predictable. Make this with any other shredded veggie or fruit. If you make it, tag me and let me know how it turned out!Continue reading: Vegan Gluten free Zucchini Bread RecipeThe post Vegan Gluten free Zucchini Bread Recipe appeared first on Vegan Richa.

Chickpea Flour Chocolate Chip Cookies

August 10 2016 Vegan Richa 

Chickpea Flour Chocolate Chip CookiesThese huge Chickpea Flour Chocolate Chip Cookies are Chewy just like regular cookies. These cookies need 1 Bowl, are grain-free, gluten-free, vegan and can be made nut-free. Loads of protein. Pin this post for later! Chewy, huge, full of chocolate is what I want in my chocolate chip cookie. And a twist of course, like this one. Cookies made with chickpea flour.   Chickpea flour has a distinct flavor profile and it gets more pronounced during baking. It can taste bitter or raw depending on how it is used. In this cookie, the molasses and maple balance that out into a nuttier profile. Loads of chocolate can only make it better.  I like these Chickpea flour cookies with the added almond flour, which adds more structure and texture to make them more like a regular chocolate chip cookie. You can use more chickpea flour to make these without almonds (nut-free). Add 1 tbsp more chickpea flour and add more later at step 4 before baking if the mixture is too loose.  I have made many batches of these cookies. Depending on the measurement, they spread out a bit more than pictured or can come out fatter. The mixture before refrigeration should be loose enough to be a stiff batter, and more a  stickish dough when refrigerated. Refrigerate overnight for best results. Bake, cool, devour!Continue reading: Chickpea Flour Chocolate Chip CookiesThe post Chickpea Flour Chocolate Chip Cookies appeared first on Vegan Richa.

Kidney Bean Millet Beet Burger

August 5 2016 Vegan Richa 

Kidney Bean Millet Beet BurgerKidney Bean Millet Beet Burger. Veggie Burgers with Beet, beans and millet (or quinoa). Bake or pan fry and serve with vegan cheese and garnishes of choice. Vegan Burger patties. Soyfree, gluten-free patties. Pin this Recipe for later! Because we all need a Beet Veggie Burger this Summer! These Burgers have beet and millet which are cooked together saving time and pans. Add kidney beans, herbs, flavors, mash, mash, shape, bake and done! You can use already cooked millet or cooked quinoa and cooked/­­baked/­­canned beet as well. Add them to the bowl with the kidney beans or other beans of choice and add the spices of choice and bake or panfry. I like these baked with a vegan cheese melted over in the last few minutes of baking and served with lettuce, vegan mayo, and pickles/­­ jalapeno. All the Veggie burgers this Summer! Continue reading: Kidney Bean Millet Beet BurgerThe post Kidney Bean Millet Beet Burger appeared first on Vegan Richa.

Tabbouleh Pasta Salad

August 1 2016 Vegan Richa 

Tabbouleh Pasta SaladTabbouleh Pasta Salad.  Parsley, tomatoes, fusilli pasta dressed with olive oil, salt, pepper and lemon. Fresh Summer Salad. Vegan Soy-free Recipe. Can be made gluten-free with gf pasta. Pin this Recipe.  Tabbouleh or Tabouli  is a middle eastern salad made with tomatoes, onion, chopped parsley, mint, bulgur (or couscous)  olive oil, lemon juice, and salt. It is generally available in similar forms in middle eastern restaurants as a side or a part of the mezze.  This past week has been very hot in here in the PNW and I have been craving cold things to eat. I made this salad the other day with whole grain fussilli with the rest of the ingredients as a tabbouleh. Cook the pasta. Chop all the veggies and parley. Toss well with freshly sqeezed lemon juice, fresh extra virgin olive oil, salt and pepper. Let chill for a few minutes and serve this hearty Summery Tabbouleh Pasta Salad. Continue reading: Tabbouleh Pasta SaladThe post Tabbouleh Pasta Salad appeared first on Vegan Richa.

Vegan Lo Mein with Soba Noodles

July 26 2016 Vegan Richa 

Vegan Lo Mein with Soba NoodlesEasy Vegan Lo Mein with Soba Noodles. Ready in 20 minutes. Clean out the fridge Veggie Lo Mein Recipe with Soba Wheat Noodles. Use any noodles of choice. Vegan Nut-free Recipe. Easily made gluten-free with buckwheat or other gf noodles. Pin this post.  One pot meals that come together in a jiffy work out really well on a day you forget all about dinner and realize that you have 15 minutes to get things to the table. Technically, this is a 2 pot meal with the noodles boiling in one, and may take 20 to 25 mins. But hey, it is super easy, delicious and cleans out the fridge! Put your noodles in a large pot to boil and cook. Chop up the veggies. Cook the veggies to preference, add the sauce mixture and the noodles. Toss like a pro, or not and serve. Of course I add a green chile, black pepper and cayenne to amp up the heat. Black pepper adds a great flavor profile too. Adjust the heat to preference. This Veggie Lo mein makes a great light dinner or side. Add some crisped or baked tofu if you like. I use buckwheat wheat soba noodles which are quite filling. Use gluten-free noodles of choice to make this gf.  Continue reading: Vegan Lo Mein with Soba NoodlesThe post Vegan Lo Mein with Soba Noodles appeared first on Vegan Richa.

Broccoli Zunka Recipe – Broccoli & Bell Pepper with Spices, Chickpea flour

July 20 2016 Vegan Richa 

Broccoli Zunka Recipe – Broccoli & Bell Pepper with Spices, Chickpea flourBroccoli Zunka Recipe – Broccoli & Bell Pepper with Spices, Chickpea flour. Broccoli Subzi Indian Veggie Side Recipe. Use spices of choice. Serve with Dals, or over Toast or in Tacos. Vegan Gluten-free Soy-free. Pin this post.  By now we all know about my hide and seek relationship with broccoli. I am not a big fan so it needs to not be a huge tree in my food. So, I shred and stuff it in a flatbread, make it into a creamy slaw soup, make it into veggie balls, or into a burger patty and like broccoli in some ways. This is another great way to enjoy said vegetable. All spiced up and hidden in a toasty nutty chickpea flour coating (zunka)! The traditional Zunka recipe uses just chickpea flour or chickpea flour and peppers. Broccoli fits in really well in a zunka. It comes together easily and is a versatile and flavorful side.  The chickpea flour is toasted. Then the spices tempered in hot oil, broccoli and peppers and cooked to just about done, some spices are mixed into the chickpea flour and then added to the pan. A sprinkle of water ensures that everything sticks to all the veggies. Garnished with lemon and served hot. The dish feels somewhat like a chickpea flour scramble, but has a lot more veggies and less chickpea flour. Serve this delicious Broccoli Zunka with Dals or curries as a side, or fill up Tacos/­­Rotis,  serve over Toast (which is amazing) with slices radish or cucumber or as breakfast scramble. Continue reading: Broccoli Zunka Recipe – Broccoli & Bell Pepper with Spices, Chickpea flourThe post Broccoli Zunka Recipe – Broccoli & Bell Pepper with Spices, Chickpea flour appeared first on Vegan Richa.

Mango Coconut Ladoo

July 15 2016 Vegan Richa 

Mango Coconut LadooMango Coconut Ladoo. Fudgy Mango balls made with Mango Puree, Coconut and almond meal. Vegan gluten-free recipe. Easy soy-free dessert or snack. Pin this post Because Mango and Summer! Well its techinically not as Summery here in the PNW. Lots of clouds, some rain, and lotsa sinus issues. (Maybe we should move down towards sunnier south). Anywho, mango always brightens my day!  These fudgy balls are super mangoey and a perfect treat. Add some ground nuts and seeds or protein powder to make them into a snack or add some more sweet for dessert. Use seeds to make nut-free. Mango, coconut and almond meal are cooked to thicken. Some coconut flour and starch thicken the mix further to a sticky dough that is shaped into balls. Shape the mixture into balls or pat into a bar to make burfis (mango coconut bars). Add flavors of choice like cardamom or vanilla. Make these Mango Coconut Ladoo Balls today! Continue reading: Mango Coconut LadooThe post Mango Coconut Ladoo appeared first on Vegan Richa.

Baked Vietnamese fries

July 8 2016 Vegan Richa 

Baked Vietnamese friesBaked Vietnamese fries. Baked Potato strips, loads of cilantro and basil, bean sprouts, nuts in sweet chile sauce, sriracha and vegan mayo! Banh mi Sandwich in fries form. Vegan Gluten-free Recipe. Pin this post.  Because what’s not to like in loaded Baked fries with sweet, sour, spicy, nutty, creamy flavors all in one! These Vietnamese style fries are topped with fresh cilantro, basil, scallions, bean sprouts, sweet spicy sauce, some cashew cream and toasty nuts. Use russet potatoes to make regular fries or sweet potatoes for Sweet potato fries.  Prep the sauces and toppings. Bake the fries, layer as you wish and serve. You can also add some crisped up tofu and toss it in the sweet sauce. Fill everything into wraps. Continue reading: Baked Vietnamese friesThe post Baked Vietnamese fries appeared first on Vegan Richa.

Cardamom Cinnamon Turmeric Iced Tea

July 3 2016 Vegan Richa 

Cardamom Cinnamon Turmeric Iced TeaCardamom Cinnamon Turmeric Iced Tea. Spiced Iced tea like Thai Iced tea with turmeric coconut milk and Indian masala chai spices and ginger. Golden Milk Iced Tea. Iced Masala Tea.  Vegan Gluten-free Soy-free Recipe. Pin this post. What do you do when its too hot but you are craving some masala chai. Make Iced Masala Chai! And then since you are a blogger, you amp it up with turmeric milk to make Turmeric Iced Tea ;). This is a turmeric and spiced version inspired by a Thai Iced teaTurmeric is a warming and drying spice. Too much tastes bitter and also dries one up. Use to taste preference.  Bring your tea to a boil with the masala chai spices and fresh ginger. I use my Chai Masala Spice from my book. Cool and strain. Prepare your turmeric coconut milk. Or use plain coconut milk. Pour tea in a glass full of ice cubes. Pour some turmeric milk. Serve immediately.  Continue reading: Cardamom Cinnamon Turmeric Iced TeaThe post Cardamom Cinnamon Turmeric Iced Tea appeared first on Vegan Richa.

Mango Mojito Recipe

June 26 2016 Vegan Richa 

Mango Mojito RecipeEasy Refreshing Mango Mojito Recipe. Make this mojito with or without the alcohol. Refreshing mint and lime and sweet Summery Mango make this a perfect drink for any outdoor event. Vegan Gluten-free Soy-free Nut-free Recipe. Pin this post.  It is finally getting hot around here enough to call for using those ice cubes from the freezer. And of course summer = mango, and pitchers of cold fun drinks!  This Mango Majoti is refreshing and great for quenching that thirst in the heat. Add alcohol or not. I often serve it without because the mango lime and mint tastes so amazing together. Use other fruit juice or purees instead of mango like pineapple, strawberries, lychee, any summer fruits. Some fresh lime, fresh mint, mango juice or puree, water or club soda if needed, loads of ice cubes. Yes! Continue reading: Mango Mojito RecipeThe post Mango Mojito Recipe appeared first on Vegan Richa.

Kachumber Salad – Cucumber Tomato Onion Salad Recipe

June 20 2016 Vegan Richa 

Kachumber Salad – Cucumber Tomato Onion Salad RecipeKachumber SaladCucumber Tomato Onion Salad Recipe. Kachumbar is a simple Chopped salad with onions, tomatoes, cucumbers and a salt, pepper/­­cayenne, lemon dressing. Serve as a side with Indian curries, or as a dip with chips, or over burgers. Vegan Gluten-free Soy-free Oil-free Recipe. Pin this post.  Kachumber is a simple fresh chopped salad with chopped onions, tomatoes, cucumbers and a salt pepper lemon dressing. The chopped salad can also contain radish or carrots and the dressing can contain vinegar or yogurt. Serve as a side with Indian curries and dals, or as a dip with chips, or over burgers or add to a wrap, burrito, taco or to a bowl. The refreshing chopped salad is somewhat like pico de gallo. It uses salt, pepper, cayenne and lime/­­lemon as the dressing. Kachumber Salad adds a crunchy fresh, juicy, and cooling flavor and texture to the foods and works well with hot and spicy or other sharp flavors. Use it however you like. Make a big bowl of this salad for the BBQ party this Summer! The salad has many variations. Add some mint in. Add some cumin powder, chaat masala or kala namak, or add some non dairy yogurt to make a raita dip. This is a no oil side salad. Play away! Continue reading: Kachumber SaladCucumber Tomato Onion Salad RecipeThe post Kachumber SaladCucumber Tomato Onion Salad Recipe appeared first on Vegan Richa.

30 Easy Vegan Dinner Recipes

June 15 2016 Vegan Richa 

30 Easy Vegan Dinner RecipesEasy Weeknight Vegan Dinner Recipes for quick and flavorful meals. 1 pot Peanut Sauce noodles, Pb Lentils, Bombay Potatoes, Orange Tofu and more. Gluten-free and Soy-free Options. Pin this post. It is finally getting a bit warmer. I want to spend less time in the kitchen heat but still crave filling, hot, and flavorful meals that are not salads. Here are some Weeknight meals that you can mostly whip up in 1 pot  and ready within 30 to 40 minutes with lesser active time.  What are your favorite Weeknight meals for Summer? Continue reading: 30 Easy Vegan Dinner RecipesThe post 30 Easy Vegan Dinner Recipes appeared first on Vegan Richa.

Brownie Batter Orange Chia Shake

June 10 2016 Vegan Richa 

Brownie Batter Orange Chia ShakeBrownie Batter Orange Chia Shake. Zesty Chocolate Chia Smoothie to start the day or to snack on this summer. Blend chocolate chips, non dairy milk, chia with or without zest, chill and serve. Vegan Glutenfree Soyfree Recipe. Summer heat is starting to show up in the Pacific Northwest and that means I am going to try stay away from the stove and the oven to avoid a heatstroke. And make some smoothies and shakes every 2 hours!  This chocolatey smoothie has chocolate chips, cocoa powder, chia seeds to thicken, and a bit of zest. Chia seeds get blended into the shake to make a smooth very creamy and thick drink. Chia is an acquired flavor, so use flax or psyllium husk to thicken for variation, or omit it. Add some flour for a batter like flavor. This thick dreamy shake feels like a brownie that has been blended up. Serve with chocolate chips and vegan vanilla ice cream scoop.  Continue reading: Brownie Batter Orange Chia ShakeThe post Brownie Batter Orange Chia Shake appeared first on Vegan Richa.

One Bowl Vegan Mango Cupcakes

June 6 2016 Vegan Richa 

One Bowl Vegan Mango CupcakesOne Bowl Vegan Mango Cupcakes. Easy Mango Cupcake Recipe. Whisk up the dry ingredients. Add in mango puree and bake into cupcakes or Cake. Easy tropical cupcakes. Frost with frosting of choice. Vegan Recipe. Pin this post You know its getting warm when there are juicy ripe mangoes kept in large buckets outside the store. Use all that abundant mango to make these easy mango cupcakes! Whisk up all the dry ingredients in a bowl. Blend the puree with sugar and fold into the dry. Pour into muffin pan or a cake pan, bake, cool, frost or not and done. Add some nuts and mango chunks to make these into muffins. I use wheat and white flour combination for these cupcakes. For a stronger color, use all white wheat flour or all purpose flour and add a touch of turmeric. When ripe mangoes are not easily available, I use the mango puree that comes in a can for these. the canned puree doesnt have the stringy pulp and has a very deep orange color which makes the cupcakes pretty.Continue reading: One Bowl Vegan Mango CupcakesThe post One Bowl Vegan Mango Cupcakes appeared first on Vegan Richa.

Lentil Brown Rice Soup

May 31 2016 Vegan Richa 

Lentil Brown Rice SoupLentil Brown Rice Soup. Easy 1 pot Lentil Rice Soup with Veggies, Spinach or greens of choice. 20 minutes active time then let everything simmer. Serve with crackers, papadum or grilled vegan cheese sandwiches. Vegan Gluten-free Soy-free Recipe. Pin this post for later.  This easy Lentil and Brown Rice Soup is a filling meal with carrots, veggies, greens, and spices. Made in 1 pot and takes just 20 minutes active time.  Soak the lentils and rice. Roast up the whole spices, cook onion, ginger and garlic, add in the ground spices, some tomatoes, some veggies, then add in the drained lentils and rice, water, salt and simmer until ready. I used carrots, peppers and some of the broccoflower that was sitting in the fridge. The broccoflower or  Romanesco broccoli has an interesting flavor profile. Use any veggies of choice. Fold in some spinach or baby greens towards the end. Serve this hearty soup with peppery crackers or papadum, or some chopped grilled vegan cheese sandwich croutons.  Continue reading: Lentil Brown Rice SoupThe post Lentil Brown Rice Soup appeared first on Vegan Richa.

Lemon Blueberry Cake. Yogurt Pound Cake Loaf

May 24 2016 Vegan Richa 

Lemon Blueberry Cake. Yogurt Pound Cake LoafLemon Blueberry Cake. This zesty Blueberry Lemon Pound Cake is dense and full of flavor. Use other berries in this Vegan Pound Cake Recipe. Non Dairy Yogurt Pound Cake Loaf with lemon and blueberries. 15 min prep and done. Pin this recipe. These lemony slices make an amazing snack or breakfast.  Add more or less zest. Dress with a lemony glaze and each slice will be perfect for dessert too. The cake takes just 15 minutes to come together. Mix in all the wet ingredients along with the zest. Whisk all the dry. Mix both into a batter. fold in the blueberries that have been tossed in a bit of flour. Also add some blueberries on top. Bake, cool, slice and done. As with all flavorful loafs and cakes, the flavors get stronger with time. So the cake tastes and feels better the next day. Make a loaf and tag me on Instagram. Continue reading: Lemon Blueberry Cake. Yogurt Pound Cake LoafThe post Lemon Blueberry Cake. Yogurt Pound Cake Loaf appeared first on Vegan Richa.

Garam Masala Recipe And 1 Year Anniversary of VR’s Indian Kitchen!

May 19 2016 Vegan Richa 

Garam Masala Recipe And 1 Year Anniversary of VR’s Indian Kitchen!Homemade from scratch Garam Masala Recipe from my Book Vegan Richa’s Indian Kitchen. “Garam” means hot and “Masala” in this context means blend of spices. Garam Masala spice blend is often used in Indian dishes to make sauces and curries. Find out how to make your own, to Roast or not to roast, where to buy, is it curry powder, what bay leaves and all you wanted to know about Garam Masala. Vegan Recipe. Pin this post. Garam Masala. What is Garam Masala? “Garam” means hot and “Masala” in this context means a blend of spices. Contrary to the direct meaning, the spice blend itself is not generally hot. It has black pepper but no red chile. It can however feel hot once you eat some. The spices together will warm you up from the inside. The flavor of garam masala is complex and strong and can be used in other cuisines as well. Garam masala recipes vary by family recipes, regions, states within India and of course personal preference. Each restaurant also probably has their own version they prefer. Some similar spice blends have different names depending on the region as well. Kashmiri garam masala, Goda Masala, Rajasthani Garam masala etc. There there are other spice blends which are used for specific types of dishes like Pav bhaji masala (for snacks dishes), Sambhar masala(not garam masala but another spice blend used frequently in southern Indian dishes).  For the sake of simplicity, garam masala is a spice blend you would use to make a general Indian dish. Add it to veggies to make a veggie side, Add it to tomato based sauces to make a curry, add it to dals or chickpeas or beans and many more etc.  Speaking of spices, Its been 1 year since my book released, and what a roller coaster it has been. What started as niche book (Vegan and Indian) is working out so well for both categories and then some. #1 Best Seller in Indian all Year!! Good food wins! Thank you you all for cooking the recipes so well and loving the food. I am giving away 2 signed copies of my book on this post (US only). To Enter, leave me a comment about the recipe from the book or blog that you have made multiple times the past year. Ends May 25. Get your copy today in US and many other countries. Love the book? do leave reviews on amazon with your favorite recipes and experiences. Continue reading: Garam Masala Recipe And 1 Year Anniversary of VR’s Indian Kitchen!The post Garam Masala Recipe And 1 Year Anniversary of VR’s Indian Kitchen! appeared first on Vegan Richa.

Bhindi Masala Recipe – Okra in Onion tomato Curry

May 18 2016 Vegan Richa 

Bhindi Masala Recipe – Okra in Onion tomato CurryBhindi Masala Recipe. Indian Okra Curry. Lightly spiced Okra in onion tomato curry. Restaurant style Masala Bhindi. Vegan Gluten-free Soy-free Indian Recipe. Pin this Recipe.  Okra is cooked in many ways in Indian cuisine. It usually is a veggie side served as a part of a meal, served with dals and curries. It can be served as simple side cooked with just onions, or cooked in a sauces like sesame peanut coconut (book page 71), tamarind coconut(kuzhambu), and many more. Here is another simple curried Okra or a basic bhindi masala. Add more spices or add some coconut milk for creamy curry.  I get Okra from the Indian store and they seem to always have a lot in stock. Get green and young okra and try it in one of these Indian recipes.  Continue reading: Bhindi Masala Recipe – Okra in Onion tomato CurryThe post Bhindi Masala Recipe – Okra in Onion tomato Curry appeared first on Vegan Richa.

Cranberry Blueberry Crumb Bars

May 16 2016 Vegan Richa 

Cranberry Blueberry Crumb BarsCranberry Blueberry Crumb Bars. Easy Blueberry Bars. Crumble bars with blueberry cranberry chia layer, shortbread and oat crumb topping. Vegan Recipe. Pin this post. These bars are a perfect snack. Lightly sweet, lightly sour filling on a shortbread kind of crust topped with the same crust crumb! I used cranberries and blueberries in these. Use any other berries or combination of berries like raspberries, strawberries, black berries. All those antioxidants. Add some almond slivers or seeds on top to make these more filling.  The crust is filled with oats and almonds, some vanilla and cinnamon. The berries are cooked until they break down, then layered on the crust. some of the crust is sprinkled on top. Baked and done. Crumbly, lightly sweet, with a tart sweet berry filling, few ingredients, uses 1 bowl and 1 pan. Continue reading: Cranberry Blueberry Crumb BarsThe post Cranberry Blueberry Crumb Bars appeared first on Vegan Richa.

Lentil Quinoa Meatloaf Burgers

May 11 2016 Vegan Richa 

Lentil Quinoa Meatloaf BurgersLentil Quinoa Meatloaf Burgers.  Lentil Quinoa Burger patties with spicy glaze. Easy “Meatloaf” Burgers. Serve as burgers with buns or as patties over a salad. Vegan Nut-free Recipe. Pin this post. Love my Lentil Quinoa Loaf! Then you will love these burgers. These fat and delicious patties make a hearty meal. Make a burger or serve in wraps or salads! Lentils and quinoa and amped up with cooked oniongarlic and veggies, spices, sauces and made into patties. Cook the patties on a skillet and the patty is ready in 6 minutes! Glaze, add toppings and serve. Change up the spices in the burgers and use middle eastern blend, or garam masala or taco spice. Change up the glaze to choice. We had these with regular tomato, onion, lettuce. and some with chopped cucumber, radish, onion, tomato, cilantro salad.  On another note, send loads of positive thoughts for Chewie, our adopted puffball.   Continue reading: Lentil Quinoa Meatloaf BurgersThe post Lentil Quinoa Meatloaf Burgers appeared first on Vegan Richa.

Vegan Enchiladas Recipe with Lentils and Black Beans

May 5 2016 Vegan Richa 

Vegan Enchiladas Recipe with Lentils and Black BeansVegan Enchiladas Recipe. Easy Enchilada Recipe with Blender Enchilada Sauce, soft tortillas filled with black beans, spinach and lentils. Vegan Soy-free Recipe. Can be Gluten-free. Ready within 1 Hour. Pin this Recipe.  These Enchiladas! Filled with Lentil Black Bean Spinach mixture and covered in an easy Enchilada sauce, are amazing!    Cook some onions and garlic. Use half of the golden onions and garlic in the Blender enchilada sauce. Blend and set aside. simmer up the lentils, greens black beans with flavors of choice. Meanwhile prep your enchilada station. Pour some sauce in the baking pan. Fill up tortillas with the lentil bean mixture. Place in the pan and dress with the enchilada sauce. Put it in the oven, sip some mojito. Serve with toppings of choice.  The list of ingredients seems long, but most are the same spices and herbs added to the enchilada sauce and the filling. So once you have them all mise en place, everything comes together within the hour.  Make these or some tacos for Cinco De Mayo!Continue reading: Vegan Enchiladas Recipe with Lentils and Black BeansThe post Vegan Enchiladas Recipe with Lentils and Black Beans appeared first on Vegan Richa.

Chickpeas in Turmeric Peanut Butter Curry

May 2 2016 Vegan Richa 

Chickpeas in Turmeric Peanut Butter CurryChickpeas in Turmeric Peanut Butter Curry. Easy Peanut or Almond Butter Curry with Summer veggies and Chickpeas. Serve over rice or cooked grains. Vegan Glutenfree Soy-free Recipe. Pin this post.  Peanut Butter sauce is a current favorite in the house. Its easy, the flavor profile is loved by everyone and is versatile. Change up the flavors with thai red curry paste, or soy sauce, or Indian spices and herbs, or african chile blend. Add veggies, tofu or beans or lentils of choice! This Easy Chickpea Curry uses the peanut butter or almond butter sauce with Indian spices, Turmeric, red bell pepper, carrots, summer squash. Blend onion garlic ginger and cook to roast. Fold in the spices and turmeric. Add the veggies, chickpeas, nut butter and broth and simmer until all the flavors come together. Garnish with cilantro or basil and a dash of lime. Curried Peanut butter Sauce + Turmeric = Sunshine. Make this golden chickpea curry and serve over rice or cooked grains of choice. Continue reading: Chickpeas in Turmeric Peanut Butter CurryThe post Chickpeas in Turmeric Peanut Butter Curry appeared first on Vegan Richa.

Mango Dal – Easy Toor Dal with Mango

April 26 2016 Vegan Richa 

Mango Dal – Easy Toor Dal with MangoIndian Mango Dal. Toor Dal with unripe or ripe mango and 6 ingredients. Easy 1 pot soup or side. Use other lentils or veggies for variation. Vegan Indian Dhal Recipe Gluten-free Soy-free. Pin this post.  The first few years of my childhood were spent living in a big joint family home (with extended family). That meant that there would be huge amounts of food made and the menu was dependent on the elders’s preferences, which always a Punjabi style spread with the works (bean curries, veggie sides, creamy sauces, all with complex set of spices, heat, cream etc – heavy vegetarian Indian food). The food was filling, which obviously it needed to be for the young men and women who were going to be working all day. Some days, we children would want some simple food and would sneak into one of our neighbor’s house to eat dal chawal. Yep, I remember wanting just plain toor dal and a light meal. It has this alluring flavor profile which is very different. This Toor dal (split Pigeon pea) recipe is just that, very simple and amazingly tasty. You can made the dal with or without the mango. Add other veggies or fruits if you like like apples or squash, use other lentils like red lentils(less cook time) or chana dal (longer cook time). Add the mango or veggie earlier if you like them cooked through. I slurped up most of the dal as soup and served the rest with some Bengali Veggies (recipe coming later this week). Continue reading: Mango Dal – Easy Toor Dal with MangoThe post Mango Dal – Easy Toor Dal with Mango appeared first on Vegan Richa.

45 Vegan Spring Recipes

April 23 2016 Vegan Richa 

45 Vegan Spring RecipesVegan Spring Recipes. Spring Dinners, Soups, Appetizers and Desserts with seasonal produce like Asparagus, Strawberries, Carrots, and more. Gluten-free Soy-free Options It’s amazingly springy out here these days. Juicy fresh spring produce in the market and flowers and pollen (ah-choo). Here are a bunch of recipes to try to incorporate the veggies and fruits in season.  Continue reading: 45 Vegan Spring RecipesThe post 45 Vegan Spring Recipes appeared first on Vegan Richa.

Chickpea Flour Scramble

April 18 2016 Vegan Richa 

Chickpea Flour ScrambleEasy peppery Chickpea flour Scramble. Soy-free Breakfast Scramble. Make with lentil flour or lentil batter for variation. Vegan Gluten-free Soyfree Recipe. Pin this Recipe! Breakfast is the meal of the day where I want to eat a hearty almost meal, but there are always issues. Limited time, not wanting too heavy a meal like a real meal, but still substantial enough, and not a smoothie! Hah. We love savory breakfasts in my house, which range from Chickpea flour pancakes (Chilla), Oats hash, Tofu scrambles, Upma, frittata etc, to quick sandwiches with hummus and leftover veggies, or with panfried tofu + avocado+ tomato + cheese or creamy sauces (hollandaise , ranch), bean quesadillas or stuffed paratha flatbreads (Indian calzone).  Chickpea flour scrambles are another favorite which we make sometimes as an afterthought. I make a chickpea omelet with half the batter and then scramble up the next one, so we have both to share. This scramble is super easy. Cook up some veggies of choice. Add some spices if you wish. Blend up the chickpea flour batter and pour over the veggies. Cook for a few and scramble it up. You can also mix the cooked veggies into the batter and cook the batter on your pancake skillet to make an omelet. Break up the omelet when almost done for a scramble. Use other batters such as the lentil batter from this frittata for variation. You can also use chickpea flour tofu to make the scramble. Oh and I made a video of the recipe too. 

Pan Roasted Brussels Sprouts Subzi with Turmeric, Cumin and Mustard Seeds

April 12 2016 Vegan Richa 

Pan Roasted Brussels Sprouts Subzi with Turmeric, Cumin and Mustard SeedsPan Roasted Brussels Sprouts Subzi with Turmeric, Cumin and Mustard Seeds. Easy Spiced Brussels Sprouts. Serve in a bowl with Dal and Rice or as a side. Vegan gluten-free Soy-free Indian Recipe.  Here is another quick side to add to your bowl. Brussels Sprouts pan roasted with whole cumin and mustard seeds, turmeric and garam masala, then finished with sesame seeds, lemon and cilantro. The tempered spices add an amazing flavor profile to the sprouts. If you don’t have whole seeds, use ground spices. Add more os less sesame seeds. Add some fresh or dried coconut.  Brussels Sprouts is another one of those veggies where I want to do more with it other than roasting it in the oven. I’ve added it to curries and Dal, caramelized it with maple + spices and more. This version is a simple Brussels Sprouts Subzi (Indian dry veggie side), which is simply spiced but packs a ton of flavor. Serve as a part of your favorite buddha bowl, or Indian meal bowl with Dals or curries and Rice/­­ flatbread.  Whats your favorite way to serve up Brussels Sprouts?  Continue reading: Pan Roasted Brussels Sprouts Subzi with Turmeric, Cumin and Mustard SeedsThe post Pan Roasted Brussels Sprouts Subzi with Turmeric, Cumin and Mustard Seeds appeared first on Vegan Richa.

One Pot Peanut Sauce Noodles

April 7 2016 Vegan Richa 

One Pot Peanut Sauce NoodlesOne Pot Peanut sauce noodles or pasta, Ready in 20 minutes! Brown Rice Noodles, Veggies, Peanut or Almond Butter, spices, flavors, boil and done. Easy Quick Weeknight Dinner Recipe. Pin this Recipe.  On days when you just want some great tasting food within minutes of thinking about it, you make this Super Easy 1 Pot Peanut butter or Almond Butter Sauce Noodles and Veggies! Just chop things up, layer, cook and done.  I mean literally 12 minutes. Add water to your saucepan, add noodles, add veggies, nut butter (I usually use almond butter), flavors, bring to a boil, simmer for until the noodles are done. Garnish and serve! The noodles are somewhat soupy, which is how I love the dish as there is so much flavor in the sauce. The noodles absorb the sauce as they cool, so by the next day, there won’t be any.  Adjust the liquid and noodle quantities to preference. This recipe is oil-free if your nut butter has no oil. What’s your favorite one pot meal? Continue reading: One Pot Peanut Sauce NoodlesThe post One Pot Peanut Sauce Noodles appeared first on Vegan Richa.

Chickpea flour Tofu Recipe

April 3 2016 Vegan Richa 

Chickpea flour Tofu RecipeMake your own Chickpea flour Tofu. 10 min Non soy tofu made with Chickpea flour or Besan /­­ gram flour. Easy Homemade Burmese tofu. Vegan Gluten-free Soy-free Nut-free Recipe. Pin this post! Burmese (chickpea) tofu is made by cooking split pea flour or chickpea flour and water batter until it thickens and can set. One of the other methods is to soak the split chickpeas, blend and use that batter. I make my chickpea tofu with chickpea flour and with less liquid so it is a sturdier, and quick version of Burmese tofu. This recipe makes about 2.5 to 3 cups cubed tofu which can be stored for a few days refrigerated. The tofu can also be made with Chickpea flour (which is ground garbanzo beans (white chickpeas), pure besan /­­ gram flour (which is flour of brown chickpeas (kala chana) or split brown chickpeas (chana dal)), or mixed flour besan which can have 2 different types of chickpea /­­ split pea flour, or yellow split pea flour. Each of the flours need different amounts of liquid. Besan (gram flour) is also ground finer than white chickpea flour. Because of these differences, chickpea flour generally makes a thicker batter and needs more water to achieve the similar consistency as besan batter if the recipe was written with besan. Besan will need less liquid to make an equally sturdy tofu as Chickpea flour tofu. The tofu recipe below made with any of the flours, without adjusting the recipe will still be usable wherever needed. Depending on the flour used, the resulting tofu cubes might be soft or firm. Use less water for firmer and more water for softer chickpea tofu.  Chickpea flour is mixed with water to form a smooth batter. The batter thickens into a thick custard like consistency which sets and can be easily sliced. I use these properties of chickpea flour in many recipes, like this nut-free Nacho cheese slice, these chickpea flour pasta noodles and more.  This recipe is adapted from the sturdy and spiced chickpea tofu in my book. You can use it as a substitute for soy tofu in many recipes. It does well in curries, tossed in dressing, in wraps, salads, also makes a great morning scramble, or egg salad!, breaded tofu etc. It also sticks to the pan like regular tofu while stir frying, if your pan isnt good ;).  Continue reading: Chickpea flour Tofu RecipeThe post Chickpea flour Tofu Recipe appeared first on Vegan Richa.

Lentil Veggie Asparagus Frittata

March 29 2016 Vegan Richa 

Lentil Veggie Asparagus FrittataLentil Veggie Asparagus Frittata. Blended red lentils make the egg in this lentil frittata filled with Spring vegetables. Easy Vegan Gluten-free Soy-free Recipe. Pin this Recipe! Yes, that is not chickpea flour and not tofu! Just some good old red lentils (masoor dal).  Red Lentils are soaked for 15-20 mins. Then blended with water, spices, baking powder, kala namak. The veggies are cooked slightly with spices, then distributed in the pan. Then the lentil batter is spread on top. Bake and done! Chickpeas and chickpea flour are the in thing these days. They are easily available too. Often, I want to use other beans and lentils in the recipes but end up using chickpeas. Its because of the ease of availability and the familiarity of the readers. Red lentils are coming up right behind chickpeas. Easily available, super quick cooking, protein filled and delicious. Try this frittata with red lentils. You can also use the chickpea flour mixture from this Broccolini frittata, or use this lentil batter in the broccolini frittata for variation. Make this into a quiche by using a prebaked quiche crust. Add spices and blends of choice. Fold in some smoke coconut (coconut bacon). Get baking! Continue reading: Lentil Veggie Asparagus FrittataThe post Lentil Veggie Asparagus Frittata appeared first on Vegan Richa.

Mango Sheera Recipe – Mango Semolina Pudding / Kesari / Halwa

March 23 2016 Vegan Richa 

Mango Sheera Recipe – Mango Semolina Pudding / Kesari / HalwaMango Sheera Recipe. Mango Kesari or Halwa. Semolina Mango Pudding . Vegan Indian Dessert. 20 minute 1 pan dessert with canned Mango puree. Can be made oil-free and gluten-free. Pin this Recipe.  Holi, the festival of colors is on March 24th. Holi has so many memories associated with it. All of us kids, siblings, cousins, second cousins (I think we were more than 25 tweens and teenagers), getting together and playing with wet and dry colors. One big tank would be filled with colored water to suck into our pichkari (water guns), which would be used to spray each other from head to toe in color. Though as kids we would never really remember why the festival is really celebrated. Holi is a Spring festival that ushers in Spring and tropical heat, longer days, more time for fun and work. Happy Holi to everyone who is celebrating! Catch up on some Bollywood Holi songs today.  Holi festival has its set of food (desserts, snacks and savory appetizers) associated with it. This mango sheera is a thick pudding or spoon fudge made with semolina and mango puree. I use canned Kesar mango puree in the recipe. Often the canned mango puree has some sugar, so you might or might not need additional sweetener. Fresh juicy mangoes in India are what dreams are made of. You haven’t really enjoyed a mango unless you have tasted the fresh ripe tropical mango varieties. Use fresh very ripe mango pureed, or from a can to make this dessert. Sheera has slight variations and different names depending on the region called Mango Kesari, or Mango halwa. Use other fruit puree for variation like pineapple to make Pineapple kesari, banana, or other sweet fruits.  Continue reading: Mango Sheera Recipe – Mango Semolina Pudding /­­ Kesari /­­ HalwaThe post Mango Sheera Recipe – Mango Semolina Pudding /­­ Kesari /­­ Halwa appeared first on Vegan Richa.

One Bowl Vegan Orange Cake

February 26 2016 Vegan Richa 

One Bowl Vegan Orange Cake Weekend calls for some cake sitting on the counter. And this citrusy 1 bowl orange cake makes it very easy to have some around. Esp when glazed with some boozy marmalade glaze! Right? We end up a bottle of orange juice or a orange something mix juice every now and then. Hubbs gets some, drinks it a few times and forgets about it. Sometimes he gets it just because there should be something to drink for visitors. And I tell him, we always have water or I can make lemonade. Why get the whole juice bottle, esp when both of us don’t really like it and since packaged juice is just.. that, packaged and questionable. I was brought up in the Orange city in India. Those juicy sweet fresh oranges now appear only in my dreams. The juice from those oranges, so fresh and sweet, also in my dreams. After decades of trying many different options, the sour juice just doesn’t cut it for me. So anywho, I use up the leftover orange juice in this cake. 1 bowl, easy, 8 main ingredients, vegan orange cake! What do you do with excess juice?Continue reading: One Bowl Vegan Orange CakeThe post One Bowl Vegan Orange Cake appeared first on Vegan Richa.

Red Curry Green Beans – Pad Prik Khing Green Beans

February 22 2016 Vegan Richa 

Red Curry Green Beans – Pad Prik Khing Green Beans I have always loved the green beans with the hot phrik khing sauce from Thai restaurants. So I decided to make some myself. The traditional version uses a prik khing curry paste. Red curry paste is a close match and the flavors work out beautifully, and I also generally have red curry paste in my pantry.  These red curry green beans are easy and come together really quickly. Toss in some garlic, curry paste, kaffir lime leaves or lime zest, heat and let them cook until tender to preference. The cook time for green beans depends on the type of beans. The thinner beans cook faster, so cook until they are slightly crunchy but done. Add more curry paste and water/­­broth for saucier beans to serve over plain rice if needed. Serve with Peanut Sauce Fried Rice or other vegetable fried rice.  Continue reading: Red Curry Green Beans – Pad Prik Khing Green BeansThe post Red Curry Green Beans – Pad Prik Khing Green Beans appeared first on Vegan Richa.

Broccoli Chickpea Stuffed Flatbread – Broccoli Paratha Yeast-free

February 16 2016 Vegan Richa 

Broccoli Chickpea Stuffed Flatbread – Broccoli Paratha Yeast-free Stuffed Parathas used to be a favorite breakfast, lunch or evening snack when growing up. There was always some dough in the fridge, so it was matter of grating or mashing some veggies or other fillings, cooking them slightly if needed, and using as stuffing. Parathas are generally served with Indian pickles which commonly use raw mango, lime, chilies or vegetables preserved in an oil base with spices such as mustard seeds, fennel, fenugreek seeds,salt etc. These pickles are available in Indian stores or online. The stuffed flatbreads can also be used anywhere where you use flatbreads, as a side with curries or soups, or with a dip.  These Broccoli parathas have shredded broccoli and chickpeas with spices stuffed into a wheat dough. Use other cooked beans or lentils of choice and other spices of choice for many variations. The process of making the dough and rolling it out seems tedious, but it gets easy with practice. For a gluten-free paratha, see my book for the chia flatbread dough that works well for making stuffed flatbread or use this Sweet Potato gluten-free flatbread dough or use any chapati/­­roti dough of choice.  These flatbreads have the veggie stuffing inside them. You can also add the veggies directly in the dough while kneading like this Squash flatbread- Lauki Paratha. Do you like stuffed flatbreads? What is favorite stuffing?  Continue reading: Broccoli Chickpea Stuffed FlatbreadBroccoli Paratha Yeast-freeThe post Broccoli Chickpea Stuffed FlatbreadBroccoli Paratha Yeast-free appeared first on Vegan Richa.

Cashew Tofu Stir Fry

February 9 2016 Vegan Richa 

Cashew Tofu Stir Fry When I started my first job after grad school, I was in a new much larger city, with many options for lunches and dinners, many cuisines and types of restaurants. In those pre-gan & pre balance issues days, I tried to be open to trying out the new cuisines and new foods. Many times I was left disappointed. Coming from a mainly vegetarian, fresh food lifestyle (grew up eating mostly all Indian food with loads of beans and veggies), the eggs, cheese, overly used dairy products, meats etc felt stale to me. I learnt to like some of them because those were the options available at that time to someone in a new country, culture. Things have changed since then. More than decade has gone by, and I seek out more vegetarian and vegan restaurants because the restaurants that are vegan or vegetarian tend to have this freshness in the flavors of everything. Like something as simple as Thai food with sauces and curries. I liked thai before, but love it much more now. The fresh non meaty curries, non eggy/­­fishy sauces pack such a pleasing flavor that it makes me love the veggies in it. That probably is another reason I have started liking Tofu. Thai dishes are also easily flexible to your own preference. Have you had any changes in flavor preferences lately? I love quick meals and this one is easy and quick to put together. It is my version of the Cashew delight or Cashew something from Thai restaurants. Toast the cashews, add the veggies and protein you like, add the sauces, cook for a few and serve.  Continue reading: Cashew Tofu Stir FryThe post Cashew Tofu Stir Fry appeared first on Vegan Richa.

Vegan Gluten free Banana Muffins

February 5 2016 Vegan Richa 

Vegan Gluten free Banana Muffins Mornings are a breeze if you have muffins like these sitting around. Lightly sweet, loaded with banana and chocolate chunks!  Add pecans for buttery pecan banana muffins or add walnuts or blueberries. These muffins are soft, moist and full of flavor. Add more sweetener if needed depending on the ripeness of your bananas. No soy, palm oil, gluten in these. Make these muffins!Continue reading: Vegan Gluten free Banana MuffinsThe post Vegan Gluten free Banana Muffins appeared first on Vegan Richa.

40 Vegan Super Bowl Recipes

February 1 2016 Vegan Richa 

40 Vegan Super Bowl Recipes Its almost the day for all the snacking! No Seahawks in the game this year, but hey Peyton vs Cam is bound to create some fireworks. Which team are you rooting for? A collection of Superbowl Apps, dips, Pizzas, Nachos, Tacos and more to plan for the day. All Vegan, Many are or can be made gluten-free and soy-free.  Continue reading: 40 Vegan Super Bowl RecipesThe post 40 Vegan Super Bowl Recipes appeared first on Vegan Richa.

Roasted Broccoli with Creamy Basil Dressing

January 25 2016 Vegan Richa 

Roasted Broccoli with Creamy Basil Dressing Here I am, back with a broccoli recipe. Some of you suggested roasting it, so we did. Broccoli is tossed in cayenne (because its cold outside), garlic, salt and oil and roasted until crisp. Served with a creamy basil cashew dressing, or serve with lemon juice + nutritional yeast. Hubbs really loved the basil cream and roasted broccoli. He finished up the entire serving! He definitely loves his broccoli. I love this dressing! and I like it with the broccoli (minus all the exclamation like hubbs), but I’d rather serve it with a spicy crispy cauliflower . Baby steps towards embracing the Broccoli. Continue reading: Roasted Broccoli with Creamy Basil DressingThe post Roasted Broccoli with Creamy Basil Dressing appeared first on Vegan Richa.

Vegan Broccoli Balls

January 18 2016 Vegan Richa 

Vegan Broccoli Balls I have been trying to incorporate more broccoli in my meals. Yes, yes, I have to admit that it isn’t a vegetable that makes me go yay. I mean I eat it, but am not excited about it as I am with Cauliflower. That is about to change this year with my challenge to make dishes with said nose wrinkling vegetable, that I will like to eat. Lets see how Okra fares this year.  These balls worked out well to get me to somewhat actually like eating broccoli. Broccoli is roasted to dry out the excess moisture, spices, almond meal, breadcrumbs and chia egg or flax egg are mixed in and rolled up into balls to bake until crisp. The spices get stronger as the baked balls sit and I like the stronger spice flavor. Some vegan cheese in the balls also helps the balls in texture and flavor.  Do you have an unexplained dislike for a certain vegetable or food? How do you get over that dislike?Continue reading: Vegan Broccoli BallsThe post Vegan Broccoli Balls appeared first on Vegan Richa.

Spicy Crispy Kung Pao Cauliflower

January 13 2016 Vegan Richa 

Spicy Crispy Kung Pao Cauliflower Sundays are shaping up for only one thing these days, Gameday! And all that excitement and 4 hours of tv calls for delicious finger food.  These crispy kung pao cauliflower bites are just that, crispy, spicy, juicy, hot, and super fun. Bake the cauliflower, make the kung pao sauce.  Arrange the cauliflower in one layer in a serving plate/­­bowl. Drizzle the sauce just before serving.  The dish can also be served with rice or other cooked grains. Double the sauce and serve over rice. The sauce can get hot depending on the chilies you use. Taste before drizzling over the cauliflower. If too hot, make another batch of the sauce without the chilies and mix. For a quick recipe, toss cauliflower in salt, cayenne and oil and bake until done and toss in the sauce. Serve with a jar of cold water. Whats your favorite spicy gameday food?Continue reading: Spicy Crispy Kung Pao CauliflowerThe post Spicy Crispy Kung Pao Cauliflower appeared first on Vegan Richa.

Easy Black Bean Burrito Bowl

January 6 2016 Vegan Richa 

Easy Black Bean Burrito Bowl This Chipotle style bean bowl is the kind of bowl that make me very happy. A good helping of spicy beans, roasted veggies, lettuce or greens, fresh salsa and guacamole is all is needed for a hearty lunch or dinner. Most of the work is chopping up the veggies if you have cooked beans. And easier if you have some salsa and guacamole on hand. Let the beans simmer on one side and the veggies grill on the other. Assemble as you like. It rarely gets assembled like these pictures. My bowl helping is a a big scoop of everything in any order, and in goes the fork.  Or make a carry out lunch. Pile up on a large 10 inch tortilla, roll into a burrito and carry along. Use other beans and salsas for variation. What’s in your burrito bowl! Continue reading: Easy Black Bean Burrito BowlThe post Easy Black Bean Burrito Bowl appeared first on Vegan Richa.

15 Best Vegan Recipes 2015

January 1 2016 Vegan Richa 

15 Best Vegan Recipes 2015 Its been a fabulous 2015 celebrating lentils, beans, veggies! Onwards to 2016 and lots more delicious food! Pictured above Bombay Potatoes and Peas. Here are the most popular recipes from the blog from 2015. What were your favorites from the year! Continue reading: 15 Best Vegan Recipes 2015The post 15 Best Vegan Recipes 2015 appeared first on Vegan Richa.

Sweet and Sour Chickpeas Peppers Broccoli

December 28 2015 Vegan Richa 

Sweet and Sour Chickpeas Peppers Broccoli Chickpeas and lentils work beautifully as a tofu or meat sub in flavorful Asian sauces. The spicy kung pao, the deep Teriyaki or a addictive sweet and sour sauce. Veggies and chickpeas in the sweet and sour sauce make it one hearty meal. The veggies get cooked over high heat, then simmered in a tangy and sweet sauce till it thickens. A good dash of black pepper and cayenne brings out the strong sweet and sour flavors even more.  2016 is almost here! What are your plans for  the next year? I haven’t thought of the food front yet. But some things we hope to do more of next year is research deeply on ethical and fair trade clothing and switch to using those options. We probably shop once or twice a year for some new additions that are really needed, and I would like to have the options ready for that time. Another thing we want to reduce is the amount of packaging and plastic. Though this might be difficult with the many shipments we get from Amazon. Each small object in one big box with loads of plastic packing.  Continue reading: Sweet and Sour Chickpeas Peppers BroccoliThe post Sweet and Sour Chickpeas Peppers Broccoli appeared first on Vegan Richa.

70 Vegan Holiday Recipes

December 21 2015 Vegan Richa 

70 Vegan Holiday Recipes Merry Christmas Happy Holidays and happy last few days of 2015! Thank you to each and every one of you for discovering the blog, coming along and cooking with me this year. Have a loved holiday season. Gluten-free (GF) and Soy-free (SF) options are marked.  Continue reading: 70 Vegan Holiday RecipesThe post 70 Vegan Holiday Recipes appeared first on Vegan Richa.

1 Bowl Giant Molasses Cookies

December 16 2015 Vegan Richa 

1 Bowl Giant Molasses Cookies Because Giant and One Bowl! These crinkly chewy molasses cookies are easy and make perfect gifts. Who doesn’t want a 5 inch cookie!  Loads of molasses, loads of flavor. These cookies are chewy! If overbaked, the edges will be crunchy but the center will be chewy. Adjust baking time to preference (less bake time for more chewy, longer for crunchy). these cookies are palm oil free. For variation, add candied citrus/­­orange peel. Add other spices of choice. Add peppermint extract or crushed peppermint candy cane. For gluten-free version see these Gluten-free Ginger Molasses Cookies. Make these! What is your favorite Christmas cookie?Continue reading: 1 Bowl Giant Molasses CookiesThe post 1 Bowl Giant Molasses Cookies appeared first on Vegan Richa.

Vegan Gingerbread Biscotti

December 11 2015 Vegan Richa 

Vegan Gingerbread Biscotti It is the time for ginger everything. These gingerbread biscotti are crunchy, mildly sweet, well spiced and fun to dunk in your favorite cup of tea of hot chocolate. I dunk these in our evening Masala Chai. Fancify the biscotti with melted white or dark chocolate drizzle or icing of choice. Or coat the ends in melted chocolate. These crisp biscotti cookies have cranberries, almonds and candied ginger. Use finely chopped nuts, ginger etc so that the biscotti are easier to slice. For a stronger molasses flavor, use 2 tbsp molasses and 2 tbsp nut butter. I use nut butter in these biscotti. They can be made completely oil-free. To make these without nuts, use seed butter or tahini or use 2 tbsp oil. The recipe can be easily doubled. Melt some vegan white or dark chocolate and drizzle it on the biscotti. Wrap and gift!Continue reading: Vegan Gingerbread BiscottiThe post Vegan Gingerbread Biscotti appeared first on Vegan Richa.

Peanut Sauce Fried Rice

December 8 2015 Vegan Richa 

Peanut Sauce Fried Rice Its a fridge clean up meal day. Get your veggies, cooked grains, toss them all up in a flavorful peanut sauce, serve! The days we want a flavorful meal but there is small amounts of veggies and things to finish up, we make up variations of this one pot fried rice. Use whichever ingredients you have to make the peanut butter/­­ almond butter sauce. That looks like a long list, but believe you me, it makes a sauce that packs a punch. Brown the veggies over high heat, add protein of choice and peanut /­­ almond sauce and bring to a boil, add rice or cooked grains, toss, serve with a dash of lemon.  We are still zonked up on limited sleep with Chewie going through a really bad cough. Thankfully his heart and lungs results came out ok. So its all about cough management so he can rest. Continue reading: Peanut Sauce Fried RiceThe post Peanut Sauce Fried Rice appeared first on Vegan Richa.

Lauki Paratha – Spiced Opo Squash / Zucchini Wheat Flatbread

December 3 2015 Vegan Richa 

Lauki Paratha – Spiced Opo Squash / Zucchini Wheat Flatbread Parathas are a favorite Breakfast, Snack or Side in my home. Paratha flatbreads can be made in many many ways. Plain, stuffed with veggies, veggies kneaded into the dough, different spices, different flours, many ways to roll them out and what not. This flatbread today is easy, has veggies kneaded into the dough and simple. Shred the squash, zucchini or other vegetable of choice. Add flour, tahini and spices, knead into a dough. Roll it out, cook and serve! Lauki or Opo Squash is a type of calabash squash. The squash, also called bottle gourd, is very juicy. It leaks a ton of moisture into whatever meal you use it in. Lauki is used in several forms in Indian food. It is shredded and added to flatbreads, cubed and added to dals and curries just like any other squash or potato, it is cubed and cooked with spices like potatoes for a veggie side.  This flatbread uses shredded Lauki with a few spices. I often use zucchini in this flatbread as well. Change up the squash, use other spice blends or herbs for many variations of this flatbread.  To make these gluten-free, use my recipe for Sweet Potato gluten-free flatbread. At step 2, mix the grated veggie with the flour and then make a dough. The squash should be finely shredded to make it easier to roll these out. Continue reading: Lauki Paratha – Spiced Opo Squash /­­ Zucchini Wheat FlatbreadThe post Lauki Paratha – Spiced Opo Squash /­­ Zucchini Wheat Flatbread appeared first on Vegan Richa.

Curry Leaf Pepper Chickpeas – Chickpeas in Coconut Pepper Curry Leaf Sauce

November 30 2015 Vegan Richa 

Curry Leaf Pepper Chickpeas – Chickpeas in Coconut Pepper Curry Leaf Sauce Another month almost done. I was hoping to wind down in November and December but that isn’t happening. There is always more work to be done than I can handle. Any which way, I have been saying No for a lot of stuff to get some overall slow down. Plus, I might have down days with the eye appointments, which will force a slowdown anyway.  Today is this flavorful and spicy chickpea curry with coconut, fresh curry leaves and black pepper. You can buy fresh curry leaves from Indian stores, or order them on Amazon. Keep them frozen in an airtight container. Use then directly frozen or fresh in this recipe or any recipe that calls for fresh curry leaves.   This South Indian inspired sauce is a popular sauce used with chicken or meat. I use chickpeas here instead. Use tofu, chikin sub, other beans and veggies for variation. Serve over rice, or flatbread or in a bowl with roasted veggies (sweet potato, carrots, cauliflower) and cooked grains of choice.  Continue reading: Curry Leaf Pepper ChickpeasChickpeas in Coconut Pepper Curry Leaf SauceThe post Curry Leaf Pepper ChickpeasChickpeas in Coconut Pepper Curry Leaf Sauce appeared first on Vegan Richa.

Vegan Gluten Free Pumpkin Bread with Cranberries

November 24 2015 Vegan Richa 

Vegan Gluten Free Pumpkin Bread with Cranberries I try to provide gluten-free options on the blog whenever possible. Gluten-free vegan baking is difficult. It doesn’t always behave the way we expect it to behave and it turns out dry, gosh so dry! There have been many loaves of bread or baked things that I had to either trash or slice and bake into biscotti which no one wanted to eat. This one does not have that problem!  The pumpkin and banana hold the structure together and make this a very moist loaf and make this more of a Banana Pumpkin Bread. This bread also doesn’t need added gum. You can use a 1/­­2 tsp xanthan with the dry ingredients to help the crumb if you want. Use chocolate chips or dried fruit of choice for variation. For a regular wheat based loaf, see this 1 bowl Pumpkin Bread. Add cranberries for a festive breakfast loaf. I and the home are not gluten-free. So gluten-free baked goods have to be really good and close to their with gluten versions to really be liked. And that is what I always aim for. This loaf uses brown rice flour, almond flour, starch and oat flour. You can use any other flour which is similar to oat flour to sub oat flour if needed. I have not tried the loaf with any other starch. Arrowroot hasn’t worked well for me in the past. A blend of tapioca and corn might work, but I would recommend sticking to potato starch for the first try. Make this festive loaf with cranberries and walnuts/­­pecans and let me know how it turns out! Feedback helps future recipe development. Whether it turned out good, just ok, something didn’t work out or you did not like (taste, texture), suggestions, anything, leave me comments on the post or on social media.  Also check out my Vegan Gift Guide for ideas to gift this holiday season and an update on Projects and organizations supported by us.  And All the Thanksgiving meal, sides, brunch options here. Happy ThanksLiving!Continue reading: Vegan Gluten Free Pumpkin Bread with CranberriesThe post Vegan Gluten Free Pumpkin Bread with Cranberries appeared first on Vegan Richa.

2015 Vegan Gift Guide

November 23 2015 Vegan Richa 

2015 Vegan Gift Guide 2015 Vegan Gift Guide! These are things that I use or really like. None of these companies or authors are paying me anything except good cheer. Happy Holidays!! Let me know if you have some favorite gifts that I can add to this list.  Continue reading: 2015 Vegan Gift GuideThe post 2015 Vegan Gift Guide appeared first on Vegan Richa.

Chickpea Veggie Loaf

November 20 2015 Vegan Richa 

Chickpea Veggie Loaf It seems to be the year of the chickpeas. This loaf is easy and quick prep if you have cooked/­canned chickpeas. It is inspired from my Lentil Quinoa Loaf. This is a great loaf for anyone who finds lentils too earthy.  Cook some veggies. Pulse the chickpeas and beans, add spices, shape and bake. You can also shape the mixture into fat balls or patties and bake. Use your favorite glaze or my spicy bbq sauce glaze. Serve with cranberry sauce or gravy, some mashed potatoes, other sides and the menu is done! I used up some leftover slices in tacos with guacamole and sprinkled with chipotle pepper. Pictured below with Spicy Cranberry Sauce and Butternut, Apple, Pecan, Cranberry Salad, coming shortly.  Continue reading: Chickpea Veggie LoafThe post Chickpea Veggie Loaf appeared first on Vegan Richa.

Spicy Crispy Breaded Tofu Strips

November 16 2015 Vegan Richa 

Spicy Crispy Breaded Tofu Strips For the longest while I disliked Tofu. I think it was because of the way it was prepared. Too bland, too fried or what not. After transitioning to a vegan diet, I was faced with a challenge to figure out how to make tofu on my own so I could like it. In general, I don’t necessarily need to eat Tofu at home. There are enough beans, lentils, veggie dishes that make up our meals. But when I eat out is when the options get limited by my dislike of tofu (and broccoli). I mean think of something like a saucy Thai Cashew delight minus both, it would just be cashews and onions. ha! So once I started cooking some at home, I warmed up to this silky gelly beany slab. We eat Tofu infrequently at home, but at least the warming up has helped me be open to trying more options at restaurants. My current favorite tofu dishes come from Wedgewood II Thai in Seattle (Capitol Hill).  Back to today’s recipe. This easy crisped up tofu needs just a few minutes of active time. Brush the marinade on the Tofu strips and let it sit for a while, then bread and grill. Serve as side or main with a side of salad or pilaf. Pictures below with a flavorful Butternut Squash Pilaf.  The ketchup, spices, soy sauce make a great marinade, which also acts like a sticky coat to keep all those breadcrumbs on. Continue reading: Spicy Crispy Breaded Tofu StripsThe post Spicy Crispy Breaded Tofu Strips appeared first on Vegan Richa.

1 Bowl Vegan Pumpkin Bread Recipe

November 11 2015 Vegan Richa 

1 Bowl Vegan Pumpkin Bread Recipe Easy One Bowl Pumpkin Loaf today before we start up with the Holiday Menu plans. Soft, full of pumpkin, pumpkin pie spice, hearty and delicious. 15 minutes and in the oven. Bake until done. The hardest part is waiting for the loaf to cool. The loaf tastes best after a few hours. This loaf is based off my 1 bowl pumpkin cream cheese muffins. Why change something when it works.  Add nuts of choice, dried fruit or chocolate chips to the batter. Top with nuts, pumpkin seeds, chocolate chips or a streusel of choice! Serve with hot Pumpkin spice Caramel Latte or other hot drinks of choice. Use sweet potato or butternut squash puree for variation. Continue reading: 1 Bowl Vegan Pumpkin Bread RecipeThe post 1 Bowl Vegan Pumpkin Bread Recipe appeared first on Vegan Richa.

Garlic Flatbread Recipe No Yeast

November 9 2015 Vegan Richa 

Garlic Flatbread Recipe No Yeast Soft garlicky herb flatbreads make a great side with any meal, with soups, salads, dips, curries and more. This easy Garlic herb Flatbread has no yeast, doesn’t need hours to rest, and has a secret ingredient. Instead of non dairy yogurt, this flatbread uses aquafaba! Aquafaba is the liquid from a can of chickpeas or the viscous liquid remaining when you cook chickpeas at home. This viscous liquid has many uses like making eggless meringue, macarons, and used in many places instead of eggs/­­egg whites, as a binder for baking and more. Find out more about chickpea brine and all the amazing creations on Vegan Meringue Hits and Misses Facebook Group. For this flatbread, aquafaba adds moisture, binding and the fluffyness. Make the dough for the flatbread, roll it out, grill or cook then brush with the herbed garlic butter mixture, done! You can also make these flatbreads into Garlic Naan. Press the garlic and cilantro into the rolled out flatbread along with nigella seeds, and then cook. Easy and ready within minutes. No yeast, no waiting for a hour for the dough to sit and rise. To make this bread gluten-free, see the gluten-free blend used for gluten-free Naan in my book, or use a gluten-free blend with gum like Bob’s Red Mill Gluten Free 1-to-1 Baking Flour

Besan Burfi with Condensed Milk (Dairy-free) – Chickpea flour Fudge

November 5 2015 Vegan Richa 

Besan Burfi with Condensed Milk (Dairy-free) – Chickpea flour Fudge Indian Sweets have many many options of Burfis. Burfis can be fudge like or candy like bars that can be made from grains, bean flours, coconut, nuts, milk solids and more. Burfis in general depend on dairy for ghee (clarified butter) or milk (milk solids, milk powder, condensed milk etc). There are also options that are by default dairy-free. Every year I vegan-ize a few options for the Indian festivals.  This year we have a fudgy condensed milk Besan Burfi (Chickpea flour fudge) made dairy-free with a condensed non dairy milk! Just 5 main ingredients and ready in 25 minutes iif you roast the flour while the milk mixture thickens! There are many variations of Besan Burfis depending on family recipes and regions. They are also called other names (Burfi, Mysore Pak, Mohanthal) depending on the method, consistency etc. Besan (gram flour) or chickpea flour can be dry roasted, roasted in the fat, roasted with some other flours or with dairy. The burfi can use dry sugar, sugar syrup, sugar syrup added at a particular time, other sweet syrups based on jaggery or milk and on and on for different textures and flavor profiles. The resulting mixture can be shaped into Burfi bars or into round Ladoos. We know the common theme here, sweet + besan (pronounced bay-sun or bae-sun). Make some Indian or fusion sweets or savory snacks for Diwali and drop by your neighbors (preferably unannounced :)), and share some happy stories of the year! Happy Diwali! Continue reading: Besan Burfi with Condensed Milk (Dairy-free) – Chickpea flour FudgeThe post Besan Burfi with Condensed Milk (Dairy-free) – Chickpea flour Fudge appeared first on Vegan Richa.

Mushroom Chickpea Soup with Veggies and Greens

November 2 2015 Vegan Richa 

Mushroom Chickpea Soup with Veggies and Greens It is getting chilly out some days and I have been craving peppery brothy soups for dinner. This is an easy soup in which you can add whatever you have in the fridge or pantry. Use any beans or lentils, some mushrooms and greens, veggies and some light peppery spices. Simmer and serve.  The garlic and ginger add a lot of flavor. Black pepper, white pepper, cinnamon and cumin add a deep complex profile to the warming flavorful broth. Add other veggies of choice. Add some cooked pasta for variation.   The next few weeks will be about trying to balance between 2 big events. Diwali on Nov 11 (that is so close!) and thanksgiving and then the rest of the holiday season. I found Diwali Bazaar on Amazon just today. I am off shopping for some Indian clothes and thinking of Diwali recipes for the week.Continue reading: Mushroom Chickpea Soup with Veggies and GreensThe post Mushroom Chickpea Soup with Veggies and Greens appeared first on Vegan Richa.

Sabut Masoor Ki Daal – Spiced Lentil Soup

October 30 2015 Vegan Richa 

Sabut Masoor Ki Daal – Spiced Lentil Soup Mom’s Dals always taste a bit different that mine. Even if we both make the exact same measurement recipe. This summer when Mom was visiting, I watched her like a hawk to figure out what gives. Mom always cooks with leisure and love. Everything will be cooked just the right amount that she likes, no hurry, no burning, simmered instead of high heat cooking and kept simple with just a few spices. So today I have a Lentil Dal (Sabut Masoor) recipe we both make almost the same way. This is Mom’s version that is cooked with leisure, each step gets as much attention and love and the lentils are cooked till they are soft and easily dissolve. Some of the lentils dissolve into the soup to make a thick creamy dal. Try this with brown lentils, Indian brown (whole red, Sabut Masoor) or other lentils. For Indian Dals, mushy lentils are the preferred dal consistency. Cook a few minutes less to preferred cooked lentil texture.  Serve as is like a soup or with flatbread or rice. Pictured with Gobi Aloo Mutter – Spiced Cauliflower Potatoes peas. Lentil Dals are comfort food for me. Warming, earthy, flavorful and filling. This is a simple flavorful Dal. Change up the spices for variation. Add some veggies in while cooking. Let me know if you try this easy Dal.  Continue reading: Sabut Masoor Ki Daal – Spiced Lentil SoupThe post Sabut Masoor Ki Daal – Spiced Lentil Soup appeared first on Vegan Richa.

Vegan Chipotle Corn Chowder – Cook The Pantry Book Giveaway

October 27 2015 Vegan Richa 

Vegan Chipotle Corn Chowder – Cook The Pantry Book Giveaway Robin Robertson’s new book Cook the Pantry: Vegan Pantry-to-Plate Recipes in 20 Minutes (or Less!) is now available to buy everywhere where books are sold.  Cook the Pantry shows you how to cook great meals with what’s in your pantry. Fast nutritious recipes using plant-based ingredients for easy delicious vegan recipes in 20 minutes or less. With recipes as Tuscan Chickpea Fritatta, Homestyle Hash Burgers, Banana Foster Dessert Nachos, Greek freekeh with white beans, Pinto bean nacho pie, Southwest Salmagundi, Minestrone soup, Suddenly sushi Salad, Paella, and Artichoke Muffaleta Po’Boys (pictured below), this book is full of quick options and ideas to use to create your own dishes.  I don’t know how Robin does it. I am exhausted with just one cookbook :). The publisher Vegan Heritage Press is giving away a copy of the book to one of the blog readers. See end of the post for instructions to enter.  Continue reading: Vegan Chipotle Corn Chowder – Cook The Pantry Book GiveawayThe post Vegan Chipotle Corn Chowder – Cook The Pantry Book Giveaway appeared first on Vegan Richa.

Yeast-free Sweet Potato Vegan Gluten free flatbread

October 23 2015 Vegan Richa 

Yeast-free Sweet Potato Vegan Gluten free flatbread After I posted easy and delicious savory Pumpkin rosemary flatbreads, many of you asked me for a gluten-free version, so here goes. These gf flatbreads are adapted from my Gluten-free Rotis from my cookbook. These flatbreads are easy to whip up, easy to roll out and do not break or tear! They are soft, not hard like crackers, and not dry like a board. They are yeast-free, gum-free, vegan and can be made grain-free with more chickpea flour instead of rice flour.  Use puree of sweet potato, pumpkin or other squash of choice. Use as tortillas, tacos, wraps or what not. Make larger flatbreads to make burritos. Yes, they fold all the way. Use other herbs or spics to use with other cuisines. Add cinnamon and sugar for sweeter flatbread. Add cumin seeds to use as a side Sweet Potato Roti with Indian curries and Dals. Make these vegan gluten free flatbreads. Continue reading: Yeast-free Sweet Potato Vegan Gluten free flatbreadThe post Yeast-free Sweet Potato Vegan Gluten free flatbread appeared first on Vegan Richa.

Vegan Cream Cheese Pound Cake

October 19 2015 Vegan Richa 

Vegan Cream Cheese Pound Cake Pound cake slices from the neighboring coffee shop were often the to go snack or breakfast on the days I was in a hurry (when I was working a 9 to 5 job right out of school and not yet settled in). That seems like a lifetime ago. Seattle is quite a comfortable place as a vegan. There are generally enough options for everything. Pound cakes however have been rarely seen. I decided to make my own this season. This Easy Marbled Pound Cake today to celebrate the week that is my Birthday! I added vegan cream cheese to this one and it makes each slice just the right dense and fudgy.  Vegan cream cheese brands might have soy in some form and some additives that can add other flavors tot he cake. You can add more vanilla or spices to mask it if needed or a frosting. To make this soy-free, use kite hill almond cream cheese or use my soy-free mini pound cake recipe. Make the pound cake plain or marbled.  Continue reading: Vegan Cream Cheese Pound CakeThe post Vegan Cream Cheese Pound Cake appeared first on Vegan Richa.

Chickpea Pumpkin Veggie Pizza

October 14 2015 Vegan Richa 

Chickpea Pumpkin Veggie Pizza Continuing with the pumpkin season. Here is another easy pumpkin recipe to use up the pumpkin puree! Prep your pizza dough, mix herbs and spices in some chickpeas, mix herbs and spices in pumpkin puree, chop veggies for topping, layer, bake and done. GarNish with fresh herbs like basil or cilantro and vegan parmesan or vegan cheese of choice. You can also use other squash purees and other spice combinations. I like pumpkin because I generally have a little puree left from other uses from a can of pumpkin puree which gets used up here. I used my basic pizza dough that makes a soft rustic crust.  Whats your favorite way to use Pumpkin in Savory recipes? Continue reading: Chickpea Pumpkin Veggie PizzaThe post Chickpea Pumpkin Veggie Pizza appeared first on Vegan Richa.

Holiday Giveaway!!

October 11 2015 Vegan Richa 

Holiday Giveaway!! Hi you all. I wanted to thank you all for the amazing year so far with the blog and my first cookbook. The book is in stock after the 3rd printing! The publisher sold right for Germany and Spain. The translated books will be available in the countries early next year or sooner! The book has been featured on several magazines (VegNews, Thrive), and online on Huffington Post, one of 2015 Must Have Cookbooks (Peta), nominated for VegNews Veggie Awards and so much more.  Thank you Thank you for so much love!!  To celebrate, I am giving away a bunch of stuff this month. The giveaway ends October 28th and I will be shipping out the stuff in the first week of November! The giveaway includes many countries!  There are 120 prizes, so 120 winners will be picked by a random number generator! Continue reading: Holiday Giveaway!!The post Holiday Giveaway!! appeared first on Vegan Richa.

Vegan Pumpkin Chocolate Chip Cookies

October 7 2015 Vegan Richa 

Vegan Pumpkin Chocolate Chip Cookies These pumpkin cookies are easy, pumpkiny and spiced with fall spices. Use other spices if you like such as cardamom. These large cookies are also a great canvas for some halloween-y ideas.  Make the dough. Chill, shape into large cookies, press chocolate chips and chunks in. Bake and done. I am having a ton of trouble concentrating on writing this post today too many things on my mind! Pumpkin cookies can easily end up too cakey. To keep them less so, chill the dough, press the dough to make thin cookies, and let the cookies sit for a while after baking. Preferably chill for a few hours. The cookies settle and get chewy. The spices used also get stronger with time. Continue reading: Vegan Pumpkin Chocolate Chip CookiesThe post Vegan Pumpkin Chocolate Chip Cookies appeared first on Vegan Richa.

One Bowl Vegan Banana Apple Bread

October 2 2015 Vegan Richa 

One Bowl Vegan Banana Apple Bread I am the only person in the house who gets to eat Banana breads. Hubbs is allergic, so I end up making loafs with other fruit puree more often. Our breakfasts most days are a savory affair. We always keep some time in the morning to cook up and eat breakfast with each other. Snacking during the day is another matter. Depending on the day and the meals, I reach out for nuts as the default snack option. Nuts are great if I eat a few, too many and I get pimples and a double chin. A slice of a hearty loaf like this makes for a great snack to last till the next meal and to keep me away from the big bowl of nuts.  Make this Easy Vegan Banana Apple Bread filled with bananas, apple, nut butter, no added oil, nuts and chocolate chips. This banana bread has shredded apple in it. Use zucchini to make Banana Zucchini bread. You can add finely chopped apple as well for chunkier pieces. Make it with all spelt or wheat pastry flour or half and half whole grain + unbleached white.  This bread needs one bowl. Whisk in the dry ingredients. Blend up the banana with non dairy milk. No banana chunks, no mashing needed. Add in the apple and nuts. Bake, slice and serve. For a gluten-free option see GF Banana Walnut Breakfast Loaf. Continue reading: One Bowl Vegan Banana Apple BreadThe post One Bowl Vegan Banana Apple Bread appeared first on Vegan Richa.

Vegan Bombay Potatoes and Peas

September 28 2015 Vegan Richa 

Vegan Bombay Potatoes and Peas These Bombay potatoes are super easy and delicious. Potatoes and peas cooked in an easy onion tomato and spice sauce and garnished liberally with cilantro. There are several recipes for Bombay potatoes which are just dry or wet potatoes. I added peas to make them into a substantial meal or side. Serve these with whole grain flatbread or make a bowl with cooked grain of choice, greens, sprouts and saucy potatoes and peas. Make these with sweet potatoes for variation! I usually dont have cooked potatoes stored in the refrigerator. So I cook the potatoes with the sauce. You can use boiled/­­cooked potatoes and cook them with the sauce for 5 minutes to coat and serve. Adjust the water for dryer sauce or more curry to preference. Add cooked chickpeas instead of peas. Potatoes have a bad rap for the high starch/­­carb content. However, they are a great source of potassium, b6 & C vitamins, manganese, and fibre esp if eaten with the skin. As with everything, eat in moderation. I mean this Aloo Matar. Nuff Said. Continue reading: Vegan Bombay Potatoes and PeasThe post Vegan Bombay Potatoes and Peas appeared first on Vegan Richa.

Vegan Coconut Oil Shortbread Cookies with Pumpkin Pie Spice

September 23 2015 Vegan Richa 

Vegan Coconut Oil Shortbread Cookies with Pumpkin Pie Spice Holidays are just around the corner and so are the plans to whip up cookies! Though one doesn’t need the holiday season to bake some and enjoy right.  These are simple shortbread cookies with a few ingredients and spiced with fall spices. I used coconut oil and non dairy yogurt in these. I used refined coconut oil to keep them neutral tasting. Use virgin or refined to preference or use vegan butter.  You can also use thick cashew cream or thick aquafaba instead of yogurt. I haven’t tried these, let me know how it works out if you do.  I added candied papaya that Mom brought along when she was visiting. Dad loves those candied bits in cakes, cookies and yeasted bread buns. Mom and Dad drink itsy bitsy cups of chai throughout the day (6-7 times!). Breads, cookies, nuts and savory Indian trail mix are their choice of snack with the tea. I am hoping Mom sees this post and whips up a batch.  Use any other candied fruit like mango, or dried fruit like apricot or cranberries or nuts like cashews or hazelnuts.  For a gf version try my Gluten free Shortbread Cookies from the blog. Continue reading: Vegan Coconut Oil Shortbread Cookies with Pumpkin Pie SpiceThe post Vegan Coconut Oil Shortbread Cookies with Pumpkin Pie Spice appeared first on Vegan Richa.

Spicy Avocado Chickpea Salad Sandwich

September 18 2015 Vegan Richa 

Spicy Avocado Chickpea Salad Sandwich So many things happening this week. Mom Dad just left to visit my brother for a week and then head back to India. It will be days before I can get back into the cooking and blogging schedule. I had planned to cook most of the days for them this visit, but mom took over just after a few days. Thats just how it happens every time. Some things changed this year. Every year, I pick up some tricks or styles of cooking or recipes from Mom. This year Mom picked up some new things from me :). She hesitantly decided to try her hand at non dairy yogurt and then after the first 2 batches, she fell in love with it. She is now a pro at making fabulous tasting almond cashew yogurt. It sets beautifully every single time! We also made a few recipes from the Mains chapter in my book. Restaurant style sauces (often with veggies instead of tofu because of Mom’s thyroid issues) and Dad loved all the variety. He is a Dal Subzi kind of person. A Dal every single day keeps him very happy, but those sauces made him ask if something new was coming for lunch or dinner every day!  I picked up more Dal recipes from Mom of course. Warm, delicious bowls of lentils. I barely had time to make stuff for the blog. Getting back to posting with this easy spiced up avocado chickpea salad sandwich on chipotle spiced long buns. Add whatever you have to make this fabulous smashed chickpea avocado salad sandwich. Serve in a sandwich, or in tacos, or wraps, or as is on a bowl of greens and roasted veggies. Continue reading: Spicy Avocado Chickpea Salad SandwichThe post Spicy Avocado Chickpea Salad Sandwich appeared first on Vegan Richa.

Gluten free Yeast free Vegan Pizza Crust Recipe

September 10 2015 Vegan Richa 

Gluten free Yeast free Vegan Pizza Crust Recipe We’ve been eating a lot of chickpea flour lately. My parents are in town and Dad prefers all Indian food, every single day. So breakfast is always savory, chickpea flour pancakes, savory oats and such. Snacks are chivda (savory Indian spiced trail mix), handvo (savory split pea zucchini cakes from the book) or baked fritters of some sort, lunch yesterday was Kadhi Pakora with homemade almond cashew yogurt (recipe in my cookbook) with baked onion fritters. Mom was amazed at how good the non dairy yogurt turned out with simple steps. Most of these posts were planned and scheduled in August, and I try to add some to them before they get posted. A simple yeast-free gluten-free Pizza crust topped with sauce of choice, vegan cheese or tofu ricotta, and fresh basil today. This pizza crust is easy and has No gluten, no yeast, no gum, no nuts and has chickpea flour. You can make it grain-free by using more chickpea flour. Use white chia seeds instead of black for a lighter crust color. The black chia seeds also make it look a bit grey-ish. Add your favorite sauces and toppings. See my Pizza collection for options! Continue reading: Gluten free Yeast free Vegan Pizza Crust RecipeThe post Gluten free Yeast free Vegan Pizza Crust Recipe appeared first on Vegan Richa.

20 Labor Day Vegan Recipes. Meatless Labor Day Menu

September 3 2015 Vegan Richa 

20 Labor Day Vegan Recipes. Meatless Labor Day Menu Last few warm days before no more Barbecues and everything squashes and warm spices. Plan your labor day with these 20 Labor Day Vegan Recipes. Start with the fruits in season, Watermelon slices, skewered veggies spiced with your favorite spice blend and grilled,  heirloom tomato salad or the above Potato Salad.   Spicy roasted corn on the cob, dips, spiced apple cake to step into fall ….. Continue reading: 20 Labor Day Vegan Recipes. Meatless Labor Day MenuThe post 20 Labor Day Vegan Recipes. Meatless Labor Day Menu appeared first on Vegan Richa.

One Pot Vegan Vodka Sauce Pasta from The Easy Vegan. Review + GIVEAWAY!

September 1 2015 Vegan Richa 

One Pot Vegan Vodka Sauce Pasta from The Easy Vegan. Review + GIVEAWAY! Kathy Hester’s new book The Easy Vegan Cookbook: Make Healthy Home Cooking Practically Effortless hits stores today! Kathy is the best selling author of The Great Vegan Bean book, Vegan Slow cooking, Oatrageous Oatmeals and other books. In her latest cookbook Kathy brings you easy everyday meals that are allergen friendly, with many gluten free and soy free options and can be made oil-free.  If you know her earlier cookbooks, you know that Kathy has an amazing collection of creations in each one of them. Chapters in The Easy Vegan Cookbook include Make ahead staples, Soups save the day Simple stews, Pushover pasta Manageable mains, Speedy stir frys Easy sandwiches and spreads, Sides and Desserts and Drinks Kathy covers pantry essentials, tips on meal planning, where to find the pantry items. Recipes include slow cooker as well as stove top instructions wherever possible. The gorgeous bright photography in the book is by Ann Oliverio. Photos on this post by Ann from the cookbook.  Publishers are giving away a copy of the book on this post. To enter, see the end of the post. Continue reading: One Pot Vegan Vodka Sauce Pasta from The Easy Vegan. Review + GIVEAWAY!The post One Pot Vegan Vodka Sauce Pasta from The Easy Vegan. Review + GIVEAWAY! appeared first on Vegan Richa.

Cherry Almond Thumbprint Cookies – Almond Pulp Cookies

August 27 2015 Vegan Richa 

Cherry Almond Thumbprint Cookies – Almond Pulp Cookies When you have loads of almond pulp after making almond milk, make almond thumbprints! Because whats not good with cherry preserves. These soft cookies are easy and a great snack. Add in some amaretto extract in the cookie dough or amaretto liquor to the cherry preserves for variation. You can also use ground almonds or other ground nuts or seeds for the cookies.  These cookies use nut butter and no added oil.  My parents are visiting this month! And I am also participating in Vegan month of Food on my Instagram. Catch all the September action there.  Every single time I write up a post, the first iteration has exactly 2 sentences. Hah, now to build up on that if I get time before it gets posted at the scheduled time.  Continue reading: Cherry Almond Thumbprint CookiesAlmond Pulp CookiesThe post Cherry Almond Thumbprint CookiesAlmond Pulp Cookies appeared first on Vegan Richa.

35 Vegan Veggie Burger Recipes

August 23 2015 Vegan Richa 

35 Vegan Veggie Burger Recipes   Before we hit all the pumpkin, squash, orange and fall, make these Burgers! 35 Amazing Vegan Veggie Burger Recipes.  No fake meats, loads of beans, lentils, veggies and loads of gluten-free and soy-free options. The kind of burgers we love in this house.    Tips to make great Veggie/­­Bean Burgers: Keep burger patties mixture moist. Use egg replacer/­­binder. If the mixture feels dry, mash it well and add a flax egg, aquafaba egg or applesauce/­­sweet potato puree until the mixture can be easily shaped without falling apart.  If the mixture is too wet, chill it for 15 minutes or more, Or add breadcrumbs/­­flour.   Keep track of the extra moisture from the veggies. Some veggies like cauliflower or zucchini will keep leaking moisture into the patties. Pre-cook the veggies before adding to burger mixture, or keep the time lag between prepping, making the burger mixture to cooking the burgers minimal.  Mash it well. Larger beans or larger chopped veggies will lead to the patties breaking easily. Mash them beans and finely chop the veggies.  Pack the patties well. For pretty and well packed patties, use large cookie cutters! If you have a favorite Veggie burger, leave a link in the comments so I can add it to the post! Thank you to the creative bloggers who have developed these amazing number of options. Here goes… Continue reading: 35 Vegan Veggie Burger RecipesThe post 35 Vegan Veggie Burger Recipes appeared first on Vegan Richa.

Aloo Bharta – Indian Mashed Potatoes

August 18 2015 Vegan Richa 

Aloo Bharta – Indian Mashed Potatoes Aloo Bharta, Bhorta, Chokha, bhaate are various names of similar mashed potato dish from different regions in India (from Bengal, Rajasthan, Bihar and other states). Mashed Potatoes are spiced and flavored depending on the the region, state, family, personal preference and served as side with dals and rice.  These mashed potatoes are lightly spiced, generally flavored with mustard oil. They are generally not made creamy with milk or butter or served with gravy. They are just spiced mashed potatoes. Often they are served as a scoop or ball for portion control. I mean mashed potatoes, in any form are addictive. You can also add some cumin, cayenne and garam masala to your favorite mashed potato recipe for a creamy spiced version.  This recipe uses mustard oil. You can use any other neutral oil and add ground mustard to taste. Or temper mustard seeds in hot oil until the seeds begin to pop and use the oil to flavor the potatoes. You can also use sweet potatoes. To use up leftover aloo bharta, shape into patties and pan fry over medium heat to serve as snack or breakfast. Continue reading: Aloo Bharta – Indian Mashed PotatoesThe post Aloo Bharta – Indian Mashed Potatoes appeared first on Vegan Richa.

Red Curry Tempeh Summer Rolls

August 12 2015 Vegan Richa 

Red Curry Tempeh Summer Rolls I am getting better at rolling up Summer Rolls! They are a great way to finish up stuff from the refrigerator without spending too much time standing near the hot kitchen stove.  I used 3 grain Tempeh for the rolls. Tempeh was steamed and marinated in red curry, maple, soy sauce marinade and cooked until the marinade thickened. Then I went to the fridge and shredded, sliced whatever I had.  Folded up in the roll and served with manchurian sauce pictured (sauce with veggie cabbage balls from the book). These rolls can also be served with a delicious tonkatsu sauce or Thai Peanut butter sauce. Continue reading: Red Curry Tempeh Summer RollsThe post Red Curry Tempeh Summer Rolls appeared first on Vegan Richa.

Brown Rice Mung Bean Kitchari – Mung Bean Stew

August 8 2015 Vegan Richa 

Brown Rice Mung Bean Kitchari – Mung Bean Stew Kitchari/­­khichdi is a one pot rice and lentil meal with many variations and the ways it is served. Often is it a light cleansing food made for days you want to rest your digestion, or just a one pot dish for a quick meal. Depending on the region, it can be an elaborate preparation, comfort food or a gourmet meal as well. Khichdi means a mess and thats what the dish generally is. A well cooked mess or mixed up rice and lentils (and vegetables if using) The lighter version of khichdi with mung dal (split mung bean) and basmati rice can be found in my book. That version has been in the family for generations, and takes just a few minutes in the pressure cooker.  For the version today I use whole green mung beans and brown basmati rice. You can cook it just till the beans and rice are tender  for a stew or longer for a creamier kitchari. Do you use a pressure cooker? If not, why not? Pressure cooking has been used for Indian food for ages with the basic stove top pressure cookers. Pressure Cookers these days are safer and easier to use, programmable and versatile with functions to use as slow-cooker, making yogurt etc. Continue reading: Brown Rice Mung Bean Kitchari – Mung Bean StewThe post Brown Rice Mung Bean Kitchari – Mung Bean Stew appeared first on Vegan Richa.

Curried Kidney Beans, Quinoa, Roasted Zucchini, Mango Salsa Bowl

August 3 2015 Vegan Richa 

Curried Kidney Beans, Quinoa, Roasted Zucchini, Mango Salsa Bowl   Its hot these days and bowls are a perfect meal filled up with crunchy veggies, roasted veggies, some beans and grains. We usually serve our bowl with any leftover curried beans/­­lenti;s. There is only so much plain beans you can eat right.  I whipped up the bowl to use up things from the refrigerator. Use any roasted veggies of choice. The curried kidney beans, mango salsa, quinoa and roasted veggies work beautifully together. The curried kidney beans are oil free. You can grill the veggies without oil as well to make the bowl oil free.  It looks like there are many things in the bowl, but you can prep in parallel. Start with the kidney beans curry. While the sauce is cooking down, cook the quinoa, chop up the veggies and start up the grill pan to grill the zucchini, broccoli stem slices and other veggies. Prep the mango salsa and chop up the lettuce or greens. Arrange the bowl as you like with the crunchy veggies, roasted veggies, quinoa and warm curried beans. Dress with salt, garam masala and lemon juice. Some freshly made garam masala works wonders. Or use a combination of ground cumin, coriander, cinnamon, cardamom and black pepper.  Continue reading: Curried Kidney Beans, Quinoa, Roasted Zucchini, Mango Salsa BowlThe post Curried Kidney Beans, Quinoa, Roasted Zucchini, Mango Salsa Bowl appeared first on Vegan Richa.

Pistachio Apricot Thumbprint Cookies

July 29 2015 Vegan Richa 

Pistachio Apricot Thumbprint Cookies My Dad loves thumbprints or any jam/­­preserve filled cookies. There are a few things that make his face light up like the a fruit and nut cake made with candied papaya,  Gobi Aloo matar , his favorite dals, Butter Paneer which he now loves with tofu (see Butter Seitan recipe in my Book and sub tofu or vegan Paneer from the book which is currently half off on amazon), and simple cookies. And of course, lots of work. He is happiest when he is working on something, something metal, wood, or planning a machine and making it, or spending hours at home depot :).  These thumbprints have raw pistachios to make them buttery, soft and melt in your mouth and apricot preserves filled in their center. Make these with your favorite summer fruit preserve. Easy, all whole grain and addictive. To make these gluten-free, use a gluten-free flour blend or use oat flour like in these Gluten free Vegan Chocolate Chip Cookies. I have a bunch of bean bowl recipes in the draft, but it just felt like a day for some cookies. I need that sweet fix today.  Continue reading: Pistachio Apricot Thumbprint CookiesThe post Pistachio Apricot Thumbprint Cookies appeared first on Vegan Richa.

Vegan Black Pepper Mac and Cheese with Potato Carrot Cheese Sauce

July 24 2015 Vegan Richa 

Vegan Black Pepper Mac and Cheese with Potato Carrot Cheese Sauce More Mac n cheese! Cannot have enough mac recipes right. Veggie cheese is all over the web recently. So I made some my way. No prep needed, no mashed potatoes needed. Cook the potatoes and veggies you want to use for 15-18 minutes. Blend, boil with pasta, done. Easy and simple.  And black pepper oh my. I don’t know why I haven’t added this much pepper to my mac before. It tastes amazing! more pepper= more fun. For a creamier sauce, add sesame or pumpkin seeds. Use whole grain pasta or gf pasta to preference. Add more veggies in the cheese sauce or add with broccoli and use less pasta. Variations are endless. Make this Vegan Black Pepper Mac and Cheese with Potato Carrot Cheese Sauce. This missing scroll bar is annoying. Has anyone’s wordpress editor scroll bar disappeared with the WP 4.2 upgrade? Continue reading: Vegan Black Pepper Mac and Cheese with Potato Carrot Cheese SauceThe post Vegan Black Pepper Mac and Cheese with Potato Carrot Cheese Sauce appeared first on Vegan Richa.

Methi Thepla – High Protein Savory Herbed Flatbread. Yeast-free

July 20 2015 Vegan Richa 

Methi Thepla – High Protein Savory Herbed Flatbread. Yeast-free These multigrain flatbreads have chickpea flour, quinoa flour, coconut flour to add to the protein. plus a good load of sesame seeds. Spiced liberally with Indian spices and dried fenugreek, these can be served as is with chutney or as a side.  Use flours that you have, use the spices that you have and make this fabulous flatbread. Add a scoop of unflavored protein powder to amp up the protein even more.  You can make them gluten-free by substituting the wheat flour with chickpea flour. The gluten-free breads will be more delicate when you roll them out, so keep them a bit thicker. The traditional Methi thepla has more wheat flour, some chickpea flour and other flours such as sorghum or millet, and fresh or dried fenugreek. These are my modified version with quinoa flour and coconut flour to add more protein. to make traditional thepla, use 1 cup wheat flour, 1 cup chickpea flour and 1/­4 cup flours like millet or sorghum. For variation, roast the chickpea flour for 3-4 minutes before using to make a dough for a nuttier flavor profile.  Continue reading: Methi Thepla – High Protein Savory Herbed Flatbread. Yeast-freeThe post Methi Thepla – High Protein Savory Herbed Flatbread. Yeast-free appeared first on Vegan Richa.

Spicy Tofu Peas stuffed Naan Calzone

July 16 2015 Vegan Richa 

These easy Naan calzones are great as a carry out lunch or a change from the usual pizza. The calzones are filled with spicy tofu and pea scramble, vegan cheese and sriracha. You can also make these into Naan Pizzas. Shape the dough into oval Naan flatbreads. Add a layer of marinara or pizza sauce, spread the scramble, vegan cheese, bake and serve.  The dough for Naan flatbreads always makes soft and puffy Naans. The key to the softest naan is a soft and somewhat sticky dough with enough moisture. Add less flour to begin with and add more if needed. It is easier to add more flour to a sticky dough and than to incorporate water into a stiff dough. The Naan dough is made into calzones with the nigella seeds on top for the naan flavor. The filling is a simple tofu and pea scramble spiced with spices and green chili.  For variation, use well cooked chickpeas or beans or tempeh for the scramble filling. For gluten-free Naan dough to use in the recipe, see my cookbook. Continue reading: Spicy Tofu Peas stuffed Naan CalzoneThe post Spicy Tofu Peas stuffed Naan Calzone appeared first on Vegan Richa.

Almond or Peanut Butter Chocolate Marble Cake

July 10 2015 Vegan Richa 

Some Days I just want my chocolate fix which isn’t all chocolate. And this Peanut Butter Chocolate Marble Cake hits the spot. The cake is more a quick bread with just the right amount of sweet from coconut sugar. I added some chocolate chips for an additional chocolate+sweet boost. The soft, moist, buttery slices make a great snack, breakfast or dessert with some whipped coconut cream or ice cream!  The cake is easy and uses just 2 bowls. Mix the wet in one, dry in one. Combine to make batter. Divide the batter into 2, add cocoa to one and nut butter to the other. Marble and bake! Some chit chat about blogging. The other day, someone asked me about what do I do the whole day. Well, let me see. Recipe development, photography, editing, some more editing, some more cooking for dinner, editing photos, marketing the book, writing to brands and magazines, keeping the blog updated, social media, some more social media, comments, blog back-end stuff, some more tech stuff, keeping a tab on all the ad network so they don’t let non vegan ads slip by, more book stuff, articles, and you get the picture. Just the other day we added caching (sitelock) to the blog and now the html attributes like title on the blog are not getting detected. Oh well, the weekend has been scheduled for debugging. And a reminder to self to schedule some eye exercising time in the day. What’s your plan for the weekend?Continue reading: Almond or Peanut Butter Chocolate Marble CakeThe post Almond or Peanut Butter Chocolate Marble Cake appeared first on Vegan Richa.

Cauliflower Kofta Curry -Baked Cauliflower Veggie Balls in Spiced Tomato Onion Sauce. Vegan Recipe

July 7 2015 Vegan Richa 

There are several types of Kofta curries. Koftas are balls of meat or veggies or cheese. The richer variety usually has paneer cheese or meat in the balls and cream based curries. The everyday kofta curry versions are vegetable based and can have veggies like cabbage, carrots, potatoes, green beans, cauliflower etc. They can be fried and added to a simple tomato onion sauce or just tomato sauce. This version uses Cauliflower. The koftas and the sauce can be made ahead and refrigerated, then warmed up to serve. It seems like a veggie ball kind of season. Add shredded potato or jackfruit or vegan cheese shreds to the veggie balls for variation. Use almond or sunflower seeds in the balls instead of cashews. You can also made the koftas with shredded cabbage. I had one too many kofta recipes (malai kofta, lasooni veggie kofta, cabbage veggie kofta and this cauliflower kofta) to choose from for the cookbook. It quite difficult to narrow down from 175 down to 150   Continue reading: Cauliflower Kofta Curry -Baked Cauliflower Veggie Balls in Spiced Tomato Onion Sauce. Vegan RecipeThe post Cauliflower Kofta Curry -Baked Cauliflower Veggie Balls in Spiced Tomato Onion Sauce. Vegan Recipe appeared first on Vegan Richa.

Southwestern Pasta Salad with Black Bean Dressing

June 30 2015 Vegan Richa 

Easy Side Salad for the weekend. Toss your favorite pasta, corn, onions, tomatoes, peppers, black beans or other beans. Make the dressing with beans, spices and lime juice. Toss, chill and serve.  July 4th is almost here and a fabulous salad is needed for all those bbq plans and for the Burgers! This salad is flexible to taste. The dressing uses beans to make it creamy, instead of oil. Taste and adjust as you go. The salad tastes best with crunchy red onions and a good load of cilantro. Make some for the long weekend, Canada Day and July 4th!Continue reading: Southwestern Pasta Salad with Black Bean DressingThe post Southwestern Pasta Salad with Black Bean Dressing appeared first on Vegan Richa.

Tips for Cooking Indian Food, Book Errata and Availability update

June 25 2015 Vegan Richa 

A quick update about things going on with my book. Its already been a month! See the Errata at the bottom of the post for errors and missing things.  A big Thank you to everyone who has been cooking from it. I love seeing all the awesome food pictures!! Availability in UK: The book info has a later release date in UK and Europe on some websites as they need a metric conversion chart. The chart was missed in the first print and will be in the second printing. Books are however shipping, have shipped and are available to order since release date of May 19 on Amazon.co.uk  and Bookdepository.com. For other International availability links, see here.  If you find the book elsewhere, do leave me a comment with the link! International and kindle orders also quality for the Free Bonus recipe Bundle! That offer is only till the end of June(email me at veganricha @ gmail). Pictured above – Cabbage Kofta in creamy tomato sauce (Patta Gobi ke Kofte). Pictured Below – Saffrom Cream Fudge (Malai Peda) Dairy free! Now for some interesting Tips for cooking Indian food and some insider info from Vegan Richa’s Indian Kitchen.  1.  Asafetida (hing) is great to add to tempering for beans and dals to help with digestion. It has a fetid fragrance, but in cooked dishes it delivers a flavor reminiscent of leeks and garlic. Always store asafetida in an airtight container. Asafetida itself is gluten-free, but it is usually ground along with a starch which is generally wheat. Hence, the ground asafetida is generally not gluten-free. It can be found ground with rice flour/­­starch or corn as well. Always check the label. Get the whole asafetida crystals to avoid gluten contamination and get them ground at a spice shop with the flour/­­starch or choice. Continue reading: Tips for Cooking Indian Food, Book Errata and Availability updateThe post Tips for Cooking Indian Food, Book Errata and Availability update appeared first on Vegan Richa.

Roasted Masala Chickpeas

June 21 2015 Vegan Richa 

These roasted chickpeas are an addictive snack to munch on. Everyone loves crunchy baked chickpeas. These chickpeas have garam masala, dry mango powder and other spices and chickpea flour and rice flour. The flours added to the chickpeas ensure that the spices and oil stick to the chickpeas. The result is a perfectly crispy snack. The chickpeas can also be served as a small salad, with chopped onion and tomato, cilantro, and a good dash of lemon juice. Bake the chickpeas longer for a crispier, crunchier result. Bake a minute or so less for a softer inside. Use other spices of choice! Perfect solution to use up all those cooked chickpeas leftover after all the aquafaba experimentation! This recipe is from the Bonus Recipe Bundle. If you bought my cookbook, you get the bonus Recipe bundle for free! Just email me a copy of the shipping receipt or a picture of the received book at veganricha @ gmail Continue reading: Roasted Masala ChickpeasThe post Roasted Masala Chickpeas appeared first on Vegan Richa.

Lentil Bread Gluten free Vegan Sandwich Bread Recipe

February 18 2015 Vegan Richa 

Lentil Bread Gluten free Vegan Sandwich Bread Recipe The amazing thing about Urad dal (split and dehusked black gram) batter is that it aerates by itself really well. Hence, the dal is the mandatory ingredient in the southern Indian crepes(Dosa) and steamed cakes(idli). Urad dal is also used to make Vadas(fried dumplings) which have just one main ingredient- urad dal. Another feature of urad dal is that it keeps the final product moist and soft. All of these properties make it a great candidate to make today’s bread.  There really isnt a substitute for Urad Dal. You can buy the urad dal lentils online on amazon Urad Dal Matpe Beans, Split or from an Indian store (much cheaper). This bread also obviously has the strong taste of the dal. If you have tried South Indian food, then you might know and its taste. This bread might seem like it has a hard crust right after baking but it gets softer as it sits because the dal leaks moisture. The photos do not do justice to how soft and delicious this bread is. There is no gluten or gum or nuts or added yeast in this bread.  Welcome to my world of experimentation Continue reading: Lentil Bread Gluten free Vegan Sandwich Bread RecipeThe post Lentil Bread Gluten free Vegan Sandwich Bread Recipe appeared first on Vegan Richa.

Vegan Valentine’s Day Recipes And Gifts

February 13 2015 Vegan Richa 

Vegan Valentine’s Day Recipes And Gifts Vegan Valentine’s Day Recipes and Gifts Ideas!  Make something special for that special someone or give a gift that keeps on giving like Punjammies! Make some brownies or blondies or both. or Cookies or Chocolate mousse. Wake up to a hearty savory breakfast and hug everyone you love!  Continue reading: Vegan Valentine’s Day Recipes And GiftsThe post Vegan Valentine’s Day Recipes And Gifts appeared first on Vegan Richa.

Florentines Recipe and Sweet Eats for All Review + GIVEAWAY!

February 9 2015 Vegan Richa 

Florentines Recipe and Sweet Eats for All Review + GIVEAWAY! Holidays might be over, but we all need some sweet to get through the rest of the year too. Allyson Kramer’s new book has got everything covered. Donuts, pies, cakes, candy and what not. 250 recipes and all vegan and gluten-free.  Grab a copy of Sweet Eats for All: 250 Decadent Gluten-Free, Vegan Recipes–from Candy to Cookies, Puff Pastries to Petits Fours on amazon here or enter the giveaway below! The book is very expansive with Chapters on stocking the Sweet pantry, basics, Killer Cakes and toppings, Cookies and Bars, Luscious Pieas, pastries, Tarts, cheesecakes, Fabulous Frozen Treats, Pugging, custards, jellies, Chocolate and Dandy Candies. And also a big chapter on Refined sugar free Treats that include cookies, cheesecakes, raw, fruity treats, snack bars, Shakes and classic sweets.  Even though the book is gluten-free, there are so many basics in there that are going to help me with a better holiday sweet collection next season and whip up amazing Ice creams this summer. Its not just about gluten-free flours and baking. This book has sweets to cover all seasons.Continue reading: Florentines Recipe and Sweet Eats for All Review + GIVEAWAY!The post Florentines Recipe and Sweet Eats for All Review + GIVEAWAY! appeared first on Vegan Richa.

Gluten free Vegan Chocolate Chip Cookies

February 3 2015 Vegan Richa 

Gluten free Vegan Chocolate Chip Cookies One event down and the next one right around the corner.  Valentines day or not, a good chocolate chip cookie is a must to have around when the chocolate craving hits. These chocolate chip cookies have mini chocolate chips, dark chocolate chips and chocolate chunks. Loads on chocolate in every cookie! The cookies have oat flour, almond flour and buckwheat. Depending on the dough consistency, flours used and baking time, they can be soft and with a light crunch on each bite, or crisp and crunchy. Bake them till just about to get golden.    I use cocoa butter based vegan chocolate brands like Enjoy Life and the. There are other brands that are palm oil free as well like Lulus, chocolate dream or other dark chocolate chips.Continue reading: Gluten free Vegan Chocolate Chip CookiesThe post Gluten free Vegan Chocolate Chip Cookies appeared first on Vegan Richa.

Vermicelli Pudding – Seviyan Kheer

January 27 2015 Vegan Richa 

Vermicelli Pudding – Seviyan Kheer Seviyan Kheer, Semiyan Payasam or Vermicelli pudding are similar desserts made during festivals or winter months. They might vary a bit depending on the region. Vermicelli noodles/­­pasta (wheat based) is usually used to make the pudding. I also use vermicelli rice noodles when I want a a gluten-free version.  Nuts and dried fruit are toasted and added to the pudding and used for garnish. Flavors such as cardamom, saffron and rose water are used in the pudding.  I made a batch for Republic day yesterday. Happy Belated Republic day India! I make my pudding with a touch of vanilla. The pudding also makes a great breakfast. Make it less sweet and serve with fruits. The pictured Seviyan was made with gluten-free rice vermicelli.    Continue reading: Vermicelli Pudding – Seviyan KheerThe post Vermicelli Pudding – Seviyan Kheer appeared first on Vegan Richa.

Thai Layered Dip. Vegan Recipe

January 22 2015 Vegan Richa 

Thai Layered Dip. Vegan Recipe Ok people. This dip clearly is a game changer. I made this for the last game this Sunday. And see what happened.  The game went from 19 – 7 with seahawks playing miserably to 22- 28 in the last 5 minutes of the game. yep. Game changer I say.  This dip has layers of shredded carrot or other veggie of choice, Creamy peanut sauce, cilantro and mint, salsa tossed with asian hot sauce, sprouts, and peanuts. (peanuts missing in the pictures – I had to move the dip from photo location to table quickly :).  Add other goodies like cucumbers, crisp noodles and what not. I use home sprouted mung beans, use any sprouts of choice.  And this dip does not go to waste. Use the leftover to toss in some crisped up tofu or veggies for lunch. Or use as salad dressing! You need to make this dip.  Continue reading: Thai Layered Dip. Vegan RecipeThe post Thai Layered Dip. Vegan Recipe appeared first on Vegan Richa.

5 Minute Tofu “Egg” Salad Sandwich

January 19 2015 Vegan Richa 

5 Minute Tofu “Egg” Salad Sandwich The other day, I wanted a really simple breakfast, so I crumbled up the tofu and added the general spices I would add to a scramble and served it in a sandwich with my spicy mustard dip.  Hubbs tried some and exclaimed.. ooh this is so much like scrambled eggs. I was like, why haven’t we done this before. Hubbs ate the whole bowl by himself and I had to make more. So I took pictures of my sandwich and was hoping to post it today by 11 am. And then this is what happened. It was game day today, so in general the anxiety level in the house was up. After 2 attempts at a walk, chewie finally did make it a few blocks in the crazy thunderstorms. Everyone was soaking wet. Around 10:30, hubbs was irritated at the stuff sitting here and there in the kitchen and living area (remnants from general saturday and cooking), so I postponed the post write up and chewie’s bath and we put things back and cleaned up to ease the rising stress. Then chewie got a warm bath in the kitchen sink and everyone was happy, clean and calmer.  Or so we think. We ate some PB bowls through the disappointing first two quarters. Chewie sensing the energy, promptly went upstairs to catch a calm nap. I had my shower and used conditioner instead of shampoo and realized after I was done, so I had another shower. With the frustration in the house, I couldn’t get myself to do anything else but watch the game. And then everything just turned in the last 3 minutes. Like OMG, that was some game! Overtime was even more fabulous! Super bowl here we come. After all that yelling and jumping, I needed a power nap or two. Now I am back awake with tired eyes which most likely will not be reading much today or tomorrow. Anywho, make this super easy tofu salad! and please excuse ramdom spelling errors that I will correct tomorrow.  This is a basic recipe, add veggies and flavors to taste. Continue reading: 5 Minute Tofu “Egg” Salad SandwichThe post 5 Minute Tofu “Egg” Salad Sandwich appeared first on Vegan Richa.

Kung Pao Lentils

January 14 2015 Vegan Richa 

Kung Pao Lentils You knew this was coming right. a spicy kung pao sauce and vegetables and lentils! The whole meal including the brown rice came together in like 40 minutes. The Lentils were put in their saucepan, brown rice in a pressure cooker. then I chopped up veggies, made the sauce, listened to some songs. Then when the lentils were almost done, I heated up the skillet for cooking the vegetables. While the vegetables got cooked, the lentils were ready and the brown rice was off heat and waiting on natural pressure release. Lentils and sauce cooked up for a few minutes then on the table. Spice from the whole chilies, crunchy red pepper, celery and cashews/­­peanuts, earthy lentils and brown rice. perfect Use pre-cooked lentils, or other cooked beans like green mung beans, use Chickpeas! or seitan or Tofu. Add them at the step to add lentils. Use other vegetables like broccoli, snowpeas, eggplant etc. This recipe is inspired my other popular Sweet and sour Lentils with mango.

Vegan Pretzel Bites with Spicy Mustard Dip

January 8 2015 Vegan Richa 

Vegan Pretzel Bites with Spicy Mustard Dip So finally I am getting excited about the Superbowl. After some miserable games, Seahawks have got their act together and made it to the play offs. #gohawks! That means we will need some chips and dips and things for the games. Why is it that we always want to nibble on something during the game. Its like a 3 hour continuous eating thing.  So I decided to make some Pretzels! I made them a bit easier by eliminating the whole boil in baking soda solution thing. Just brush the solution on the bites! No standing in the kitchen trying to boil away hundreds of small pretzels! Make these into sticks or whatever shape you want. Paired them with an simple mustard hot sauce cheesy cashew dip. Yuhmmy!  Since I am dabbling in eating gluten-free for a while, I made some glutenfree pretzels for me too. Those will be on the blog soon as well. I did sneak in a few regular ones, like seriously, fresh bread sitting in front of me. 

Spicy Chickpea Lentil Burgers

January 2 2015 Vegan Richa 

Spicy Chickpea Lentil Burgers Kicking off the new year with a delicious burger! This patty has mung dal (petite yellow lentils) and chickpeas with roasted red pepper and a taco spice blend. Add greens, vegan ranch, chipotle aioli or parsley chimichurri or other toppings of choice.  It is a simple patty with a few ingredients. Wash the mung dal and cook partially. Then process it up with the chickpeas, roasted red pepper and spices. Add onion, cilantro and greens or other finely chopped veggies of choice. Shape and bake or pan fry. These patties like most of my burger patties are gluten-free. I have a good number of beans and lentils in my house as they form a large part of our Indian meals. The awesome part about them is that they are full of protein and fiber and make awesome burgers. Use other lentils or split peas. cook them to al dente and use for variation.   The first picture has patties that have been pan fried. the picture below has baked patties. 

Almond Crusted Cauliflower with Nacho Cheese Sauce

December 28 2014 Vegan Richa 

Almond Crusted Cauliflower with Nacho Cheese Sauce I am loving Nachos right now. So I decided to up the game with this pretty Almond Crusted Cauliflower served with Nacho cheese sauce, pico de gallo and guacamole. Fancy eh. Yep it works! Cauliflower slices are dipped in spicy batter, crusted in almond meal and baked. Then served with warm cheese sauce, salsa and guac/­­avocado. Add a side of smoky black beans or refried beans for a more filling meal.  I use my nut-free Nacho Cheese sauce with this. Use any other cashew based or bean based cheese sauce of choice.  These can be made fuss-free as well. chop up the Cauliflower into florets and bake into into almond crusted bites, serve with the cheese sauce and salsa to dip!  Hubbs is at home for the holidays and organizing his garage. New shelves, plans, peg boards and the stuff. With the dreary grey and rainy weather, there isn’t much outside vacationing happening anyway. The fireplace is always on, a big mug of Chai is always available, and m lazy self is getting used to lounging. I am trying to get off the warm Sofa and get back to the schedule of spending more time in the kitchen, creating things and blogging and keeping enough time for the book as well. I am trying. So many things to plan for 2015! Hope your Holidays have been restful and wonderful! Check out Gluten-free Ginger Molasses Cookies post to read about the sanctuaries we have been supporting this year. Continue reading: Almond Crusted Cauliflower with Nacho Cheese SauceThe post Almond Crusted Cauliflower with Nacho Cheese Sauce appeared first on Vegan Richa.

Gluten free Ginger Molasses Cookies

December 22 2014 Vegan Richa 

Gluten free Ginger Molasses Cookies Look at them Crinkles! These easy and delicious cookies come together in minutes and can be made fat and crinkly and small, thin and snappy.  These cookies have a good load of molasses. If you do not like molasses, use light molasses or maple syrup. These are gluten-free with Oat + almond + rice flour. You can also make these with spelt or whole wheat pastry flour for a with gluten version.  The cookies are rolled up in sugar and cinnamon. Use chai spice for variation. Typing up this post while watching the Seahawks. Go Hawks! Continue reading: Gluten free Ginger Molasses CookiesThe post Gluten free Ginger Molasses Cookies appeared first on Vegan Richa.

Bibimbap Recipe & Vegan Without Borders Book Review + GIVEAWAY!

December 18 2014 Vegan Richa 

Bibimbap Recipe & Vegan Without Borders Book Review + GIVEAWAY! If you want to try your hand at cuisines from around the world, and add some adventure to daily meals, This is the book for your. Robin Robertson, takes you on a journey all over the world with simplified recipes that are easy to make and easy to like! The recipes are categorized by region, Europe (Italy, France, Spain and Portugal , Greece, Eastern, British Isles), Americas (US, Mexico, Caribbean, South), Africa, Middle East, India, Asia (China, Thailand, Japan, Korea, Vietnam). Each region includes appetizers, main courses, side dishes and desserts. There is a global pantry in the beginning with helpful tips. There are gorgeous pictures sprinkled throughout the book.  There are dietary options with every recipe. Gluten free, soy free, low or no oil. The back of the book also has the recipes categorized according to the dietary restrictions.  Get Robin Robertson’s Vegan Without Borders today or enter the Giveaway at the end of the post.  The book is a gem in the cookbook collection. Where else would you find so many countries and their cuisines being covered in one place! Continue reading: Bibimbap Recipe & Vegan Without Borders Book Review + GIVEAWAY!The post Bibimbap Recipe & Vegan Without Borders Book Review + GIVEAWAY! appeared first on Vegan Richa.

30 Vegan DIY Holiday Gifts, Jar Gifts, Cookies, Cakes and more. Gluten-free Soy-free options.

December 14 2014 Vegan Richa 

30 Vegan DIY Holiday Gifts, Jar Gifts, Cookies, Cakes and more. Gluten-free Soy-free options.   Time for gifting means a ton of baking or jar mixes! Gluten-free recipes are mentioned as GF with the link. All recipes are soy-free or can be made soy-free.    Make these Giant chocolate Chunk and Chip Cookies! palm oil-free!   More diy holiday gifts..   This Chocolate Pumpkin Cake mix in a jar. Make Chocolate Pumpkin Cake pr spiced Chocolate cake with the jar ingredients.  Brownie Mix in a jar for 8 and Single Serve mini jar too. Pictured below. Continue reading: 30 Vegan DIY Holiday Gifts, Jar Gifts, Cookies, Cakes and more. Gluten-free Soy-free options.The post 30 Vegan DIY Holiday Gifts, Jar Gifts, Cookies, Cakes and more. Gluten-free Soy-free options. appeared first on Vegan Richa.

Whole Grain Za’atar Tomato Flatbread for Virtual Vegan Potluck 2014!

December 12 2014 Vegan Richa 

Whole Grain Za’atar Tomato Flatbread for Virtual Vegan Potluck 2014! Its that time of the year again. Virtual Vegan Potluck is back. Today hundreds of bloggers are posting Vegan recipes and linking up to form a chain where you can easily navigate to get to the other participating blogs.  This year I am bringing this 100% whole grain flatbread topped with juicy tomatoes and a good load of Za’atar. Za’atar is a middle eastern condiment which has sumac, dried herbs, sesame seeds and other spices. I use Israeli Za’atar from our local World Spice store. We ate the whole thing with some hot sauce. The flatbread comes together within minutes and is ready quickly too. White whole wheat flour produces a less dense bread than regular whole wheat flour and works great for this flatbread. No dense, wheaty looking bread! Continue reading: Whole Grain Za’atar Tomato Flatbread for Virtual Vegan Potluck 2014!The post Whole Grain Za’atar Tomato Flatbread for Virtual Vegan Potluck 2014! appeared first on Vegan Richa.

Vegan Spinach Florentine from Julie’s Vegan Casseroles Book. Review + GIVEAWAY!

December 11 2014 Vegan Richa 

Vegan Spinach Florentine from Julie’s Vegan Casseroles Book. Review + GIVEAWAY! Another fantastic book to add to the holiday must. Julie Hasson’s Vegan Casseroles: Pasta Bakes, Gratins, Pot Pies, and More. Casseroles are a fairly new occurrence in our house. They are completely opposite of Indian food. Indian food usually has multiple dishes served with freshly made flatbreads or rice or grains and some condiments. Sure they all can end up in a bowl like layers, but each dish is generally made separately.  Casseroles though are so much simpler. Just assemble them and bake. It works out perfectly when you dont want to use 4 pans and when you don’t want to stand in the kitchen the whole time while entertaining. The problem that can happen is that sometimes it can be difficult to predict what taste and flavor the final casserole will have. No worries there. Julie’s book helps you make the perfect casseroles every time! The book has chapters on Vegan Casserole Pantry, tips and tricks, One dish Appetizers, Skillet Casseroles, Old favorites and new Twists, Pasta Casseroles, Vegetable Casseroles, Dessert Casseroles and Sauces, Basics and Toppings. I decided to make the Spinach Florentine because it looks so perfectly creamy and dreamy. I also made the Chili Mac casserole. who wouldn’t. The spicy chili and creamy Mac. I was planning on making the truffle Mac and cheese as well. It was one of those weeks where the only thing I wanted was some from of pasta. What can I say I am eyeing the Sundried Tomato Quiche with Hash brown crust (yum), Jambalaya, loaded nacho fries(every weekend!), Skillet Chilaquiles(made a variation of these for breakfast), Enchiladas, bumble-berry cobbler and so much more.  Julie covers the gravies, sauces and toppings in the last chapter and that chapter needs to be on the kitchen counter. The simple sauces work in many recipes in so many ways.  Julie is the author of Vegan Diner and Vegan Pizza, both are popular comfort food books.  The Publisher is giving away a copy of the book to one of the blog readers! Please enter the giveaway at the end of the post. Also get the recipe for the delicious Spinach florentine below.  Continue reading: Vegan Spinach Florentine from Julie’s Vegan Casseroles Book. Review + GIVEAWAY!The post Vegan Spinach Florentine from Julie’s Vegan Casseroles Book. Review + GIVEAWAY! appeared first on Vegan Richa.

Vegan Chocolate Pumpkin Cake and Mix In a Jar

December 9 2014 Vegan Richa 

Vegan Chocolate Pumpkin Cake and Mix In a Jar This Chocolate Pumpkin Loaf Mix is a super and a very delicious Jar gift. To make the loaf add non dairy milk and pumpkin, add jar contents. Mix, bake, done! The jar contents have flour, cocoa powder, and a mix of flour, sugar, ground up bittersweet chocolate, spices and baking powder. You can omit the oil and add more pumpkin. The resulting loaf is moist, full of chocolate and pumpkin flavors and perfect for snack, breakfast or dessert! The loaf is amazing as is. You can glaze it with a spiced whipped coconut cream frosting or a simple chocolate glaze or my Pumpkin caramel. Or serve with vegan vanilla Ice-cream. You can also make muffins with the batter. Or make this without pumpkin and use non dairy yogurt to make a spiced chocolate loaf. I use cocoa based vegan dark chocolate (Theo), vegan chocolate chips (Enjoy Life) in the recipe. You can find them in my amazon store here.  Make a big batch of the Chocolate Pumpkin Loaf mix in a jar or make the loaf itself. This loaf mix fits in a Quart jar or any jar that can hold 4 cups. Also convert this Gingerbread cake into a jar gift!  My website server(bluehost grr) was having trouble last week. So a few extra posts this week!  Continue reading: Vegan Chocolate Pumpkin Cake and Mix In a JarThe post Vegan Chocolate Pumpkin Cake and Mix In a Jar appeared first on Vegan Richa.

Peanut Butter Tofu Bowl Recipe and Bowls Book GIVEAWAY!

December 6 2014 Vegan Richa 

Peanut Butter Tofu Bowl Recipe and Bowls Book GIVEAWAY! Most days when I don’t have much time to sit and eat an elaborate meal, I throw things in a bowl and eat up anything combined with anything. This book by Becky Striepe takes those daily meals to a whole new level by providing simple options for the layers in the bowls and combinations that are tried and tested and loved.  Bowls are quick and easy. Becky’s bowl basics are simple, add a layer of grains, potatoes, greens or pasta, top with veggies, then protein and some awesome sauces or dressings. With the recipes for each of the bowl elements in the book, there are endless possibilities to come up with your own combinations!  The book has chapters on Breakfast and Brunch Bowls, Lunches and suppers, Soups and Stews, Sauces and Layers basics. I made this Peanut butter Tofu Bowl with the perfect mashed potatoes (and they definitely are perfect, noochy, peppery and perfect!), greens and drizzled up with more peanut butter sauce. That sauce is so good that I threw in some cauliflower in it and baked those up as well (baked for 25 minutes at 425 degrees F). Clearly most of the cauliflower did not make it to the pictures. What can I say, we all know by now how much Cauliflower we eat in this house. I should just change the tagline of the blog to Eating Cauliflower till we photosynthesize ;)  Back to the Bowls book. Becky has worked on the book and published it by herself! Which I can tell you is a big feat. so many steps go into writing and publishing a book! Support her by getting yourself a copy here! Becky is also giving away the book to 2 readers of the blog. One print copy within US and One digital copy for International readers, anywhere in the world! Please enter the Giveaway at the end of the post. Continue reading: Peanut Butter Tofu Bowl Recipe and Bowls Book GIVEAWAY!The post Peanut Butter Tofu Bowl Recipe and Bowls Book GIVEAWAY! appeared first on Vegan Richa.

Vegan Carrot Peanut Soup

December 2 2014 Vegan Richa 

Vegan Carrot Peanut Soup I love this Almond Butter Sriracha Sauce that I use in any grain or veggie bowl. It gets the food craving going and is perfect for the cold weather. This soup is like that sauce made into a nuttier soup.  Serve the soup with croutons, crackers or veggies. Change up the spices and flavors for variations. We served ours with a good drizzle of sriracha. It also helps that the color of the soup is so pretty Continue reading: Vegan Carrot Peanut SoupThe post Vegan Carrot Peanut Soup appeared first on Vegan Richa.

Vegan Pumpkin Snickerdoodles

November 25 2014 Vegan Richa 

Vegan Pumpkin Snickerdoodles Super quick post for the day. these Pumpkin Snickerdoodle Cookies are packed with pumpkin spice, pumpkin caramel and coated in cinnamon sugar. The Pumpkin puree made into pumpkin caramel keeps these cookies more crisp than regular pumpkin puree. Make some for the holiday season! My sinuses are still killing me. I cannot wait for this thunderstorm weather to be over. Short posts till then. Vegan Pumpkin Snickerdoodles. Cinnamony Pumpkin Cookies. Continue reading: Vegan Pumpkin SnickerdoodlesThe post Vegan Pumpkin Snickerdoodles appeared first on Vegan Richa.

Vegan Lentil Quinoa Loaf, Cornbread Stuffing, Spicy Cranberry Sauce, Pumpkin Pie & Blendtec giveaway

November 20 2014 Vegan Richa 

Vegan Lentil Quinoa Loaf, Cornbread Stuffing, Spicy Cranberry Sauce, Pumpkin Pie & Blendtec giveaway  So the other day I decided I should cook up the whole deal in one day. That usually does not work out very well for me. I went to the kitchen and decided I will stop when I want to. Anywho, I made a plan in my head, got the recipe outlines together and started making the Lentil loaf and stuffing and went on from there. I ended up stretching my limit a bit to make the cranberry sauce as well in the end. I had the whole spread done in 2.5 to 3 hours. Now that included some rest time in between. I had the Pumpkin Pie that i made 2 days before, so the spread worked out really well.  The Lentil Quinoa Loaf is fabulous with the glaze. The Cornbread Stuffing is made with Pumpkin Cornbread which keeps the cornbread quite moist and the usual stuffing veggies. With a side of mashed sweet potatoes with cinnamon and a hint of heat from the cayenne, and an easy cranberry, orange juice, jalapeno sauce.  I put my lentils and sweet potatoes to cook on the stove around 1 pm and went about chopping up the veggies and getting other things ready. Once the lentils+quinoa and sweet potatoes were done, they cooled off on the side while I cooked up the veggies for the loaf and cornbread. After the veggies were done, I mixed up the pumpkin cornbread and put it in the oven. Then mashed them potatoes. Then mashed up the lentils with the veggies and shaped the lentil loaf. Cornbread was done, so lentil loaf went in the oven, while cornbread cooled a bit to be crumbled into the stuffing. Once the loaf was done, the stuffing went into the oven to crisp up. Enough time for the Loaf to cool and be sliced. Everything on the table! Wait Cranberry sauce. Yep made that as well. Stretched my limit a bit. Took a break and then had to hurry to take some pictures before it got dark.  You can make a soup or another side from my earlier Thanksgiving round up, a day in advance, reheat and serve. Make my No Bake Pumpkin Pie with Gingerbread crust or this Chocolate Pumpkin Tart in advance as well! both Gluten-free and soy-free. Just Slice and serve.  Also, Enter to win a Blendtec 625 High Speed Blender + Twister Jar giveaway at the end of the post! Gimme the slice! Continue reading: Vegan Lentil Quinoa Loaf, Cornbread Stuffing, Spicy Cranberry Sauce, Pumpkin Pie & Blendtec giveawayThe post Vegan Lentil Quinoa Loaf, Cornbread Stuffing, Spicy Cranberry Sauce, Pumpkin Pie & Blendtec giveaway appeared first on Vegan Richa.

Vegan Chocolate Pumpkin Pie with Almond Crust

November 19 2014 Vegan Richa 

Vegan Chocolate Pumpkin Pie with Almond Crust  This Chocolate Pumpkin Pie you all. You will want to eat the whole Pie all by yourself! Pumpkin + pie spice + melted chocolate + vanilla.. mmm mmmmmm. Did I tell you it is No Bake and easy! this Vegan Chocolate Pumpkin Pie/­­Tart is palm oil free. I use Theo dark chocolate and Enjoy Life Semi sweet chunks, both are cocoa butter based chocolate.  Use Pumpkin or Sweet potato puree. Cook for 5 minutes and done. then you just have to wait for it to chill and set.  I used a super easy Pie crust with this Pie. Its just almond flour and flax egg!  More Pies and Tarts from the blog. Use any of the crusts for this Pie! No Bake Pumpkin Pie with gingerbread Crust. GF Salted Date Caramel chocolate Pie. No Bake GF Dark Chocolate Silk Pie with chocolate almond Crust. GF This is the tart to impress! Silky smooth, chocolate and pumpkin and spices. Serve as is or with whipped coconut cream or a drizzle of salted caramel.  Continue reading: Vegan Chocolate Pumpkin Pie with Almond CrustThe post Vegan Chocolate Pumpkin Pie with Almond Crust appeared first on Vegan Richa.

80+ Vegan Thanksgiving Recipes 2014

November 14 2014 Vegan Richa 

80+ Vegan Thanksgiving Recipes 2014 Pictured Cauliflower Alfredo, Spinach, Artichoke Lasagna. SF, can be GF Today, 8 years ago, my life completely changed. Though I wouldn’t know how much until a few weeks later. It took years to stop fighting and trying to find reasons, diagnosis, prognosis and just accept things and let them heal and move at their own pace. Everyday I still deal with balance, reading, vertigo, other related issues. In the first few years post the event, I would have spiraled down into deep depression, but I didn’t thanks to my amazingly resilient and supportive husband, and family. I started the blog to keep me occupied and slowly realized my love for cooking and creating in the kitchen. Every year I grow at my own pace. There are always newer roadblocks, but eventually we get through them.  This year, I am as always thankful for my Husband. I am thankful for this blog, because it gave me something to do, for you the readers for following me along, and liking what I create. Thank you for being a part of my life. You wouldn’t know how some of the comments cheer me up on the not so good days when I can barely stand in the kitchen or edit or do anything worthwhile.  I am thankful for the response to my Book! Its an understatement that I was blown away by all the love! I think I am always wary of good things in my life. It comes with the anxiety issues, the feeling that everything will go away again. But if that happens, we will figure something else out. What are you thankful for this year.  Back to Thanksgiving Recipes. Here is a huge round up to get you started.  All Vegan, Awesome and delicious. Most generally low fat, baked, use whole ingredients, no Palm oil. There are plenty of Gluten-free(GF) and Soy-free(SF) and grain-free options.  Most Recipes also have substitutions to make them allergen friendly mentioned on the recipe posts. Desserts and some recipes that are naturally soy-free are not marked SF. Whats coming next week! The Thanksgiving Menu, ready in 2.5 hours (some things made ahead). Lentil Quinoa Loaf. Corn bread stuffing. spicy Sweet Potatoes, Spicy Cranberry sauce! and a Blendtec High Speed Blender giveaway! Now posted! If you make something from the blog, please do tag #veganricha on social media!  Vegan Thanksgiving Recipes 2014 * Jump to Mains * Jump to Sides, Soups, Apps * Jump to Breads * Jump to Breakfast/­­Brunch * Jump to Desserts Continue reading: 80+ Vegan Thanksgiving Recipes 2014The post 80+ Vegan Thanksgiving Recipes 2014 appeared first on Vegan Richa.

Vegan Pumpkin Spice Caramel Latte Recipe

November 12 2014 Vegan Richa 

Vegan Pumpkin Spice Caramel Latte Recipe With the temperatures hitting low 30s this week in the Northwest, the only thing I want to do is wrap myself up in 2 comforters and sip on hot creamy lattes. This is where this super easy Latte comes in.  Remember this delicious Spiced Pumpkin Caramel! There are so many ways to use it. Make the Pumpkin Caramel so you can make this Latte within a few minutes! Heat the non dairy milk, add the caramel, coffee and more pumpkin pie spice, froth, heat and yum. Add some whipped coconut cream if you have some. It is warming and perfect with or without the cream. The Spiced Pumpkin Caramel has a good lot of Pumpkin + coconut sugar + coconut milk and pumpkin pie spice! Try not to lick up all the caramel by itself Yum! The Spiced Pumpkin Caramel with GF Pumpkin Cinnamon rolls. 

Gluten-free Yeast-free Pumpkin Cinnamon Rolls

November 9 2014 Vegan Richa 

Gluten-free Yeast-free Pumpkin Cinnamon Rolls  These Pumpkin Cinnamon Rolls you all. They are gluten-free and gum-free and drizzled with an amazing Pumpkin Caramel! If you do not have a problem with gluten, try my regular Pumpkin Cinnamon rolls with the amazing Pumpkin Caramel. These gf rolls have No yeast, so no rising time. Ready in an hour!  Time just keeps flying by and its so close to Thanksgiving already! Most days I end up working without a plan, so all the recipes get developed and posted close the event day. Last minute ideas :). Watch this space for some great Holiday ideas. Be sure to come be here around the 20th for a mega giveaway! Gluten free Yeast free Pumpkin Cinnamon Rolls  Continue reading: Gluten-free Yeast-free Pumpkin Cinnamon RollsThe post Gluten-free Yeast-free Pumpkin Cinnamon Rolls appeared first on Vegan Richa.

Vegan Pumpkin Brownies

November 4 2014 Vegan Richa 

Vegan Pumpkin Brownies If you are in the Northwest you know the past few weeks have been so sun-less and dark, that it fees like dusk all day. Thunderstorms, sinuses crapping out and photos come out all blue and grey. On the bright side, all the warm blankets are out, the fire place is always going and chewie has started sleeping all rolled up like a super cute ball. He sleeps with his 4 legs in the air during summer for maximum air-eage And of course some warm fall brownies will cheer me up. Creamy Spiced Pumpkin layered with a fudgy chocolate brownie. Whats not to like! Pumpkin puree spiced with pumpkin pie spices and thickened with cashews. Omit the cashews to make nut-free. Use any of my other brownie recipes for gluten and grain free options.  mmm. gimme! Continue reading: Vegan Pumpkin BrowniesThe post Vegan Pumpkin Brownies appeared first on Vegan Richa.

Beluga Lentil Stuffed Sweet Potatoes

October 30 2014 Vegan Richa 

Beluga Lentil Stuffed Sweet Potatoes  You know what you can stuff in Sweet Potatoes.. Lentils! These super easy stuffed Sweet potatoes are ready before you know it. Just 20 to 30 minutes in the kitchen and a delicious, allergy friendly meal or side.  I use Black Beluga Lentils in this recipe. They look so delicate and pretty. The lentils are cooked with chipotle chili in adobo sauce and smoky spices and corn. Top with a dollop of guacamole or mashed avocado and vegan sour cream or cashew cream. Use any lentils of choice. These Mexican stuffed Sweet potatoes are here to stay! Perfect for the holiday season.  More Ideas to stuff Sweet Potatoes Taco Spice Chickpeas and Cauliflower Refried Beans and Lime Crema BBQ chickpeas Herbed Harvest Chickpeas Smoky Black Beans Chana Masala - yes! Have you started planning your Holiday Menu yet? What would you like to see on the blog’s upcoming menu.  Continue reading: Beluga Lentil Stuffed Sweet PotatoesThe post Beluga Lentil Stuffed Sweet Potatoes appeared first on Vegan Richa.

Vegan Mummy Dogs. Veggie Potato Masala Cutlets Recipe

October 26 2014 Vegan Richa 

Vegan Mummy Dogs. Veggie Potato Masala Cutlets Recipe BOO! Make some fun snacks for Halloween! These Mummy Veggies dogs are super easy. Potato and veggies are cooked, spiced and shaped into long dogs and wrapped up nicely in pizza dough.  Use spices of choice and make a load of these because they disappear very quickly! Serve them up with warm marinara or chutneys or ketchup. The patties can be made gluten-free with gf breadcrumbs and wrapped in gf pizza dough.  More Halloween fun Make some Falafel witch fingers! Ghost and Mummy Vegan Cheese Pizzas Brownies and more Brownie Bars Pumpkin spice Spider Pancakes The Kindle Version of my book is now available for Pre-Order on Amazon!. It was not showing up earlier when I made the announcement last week.  Continue reading: Vegan Mummy Dogs. Veggie Potato Masala Cutlets RecipeThe post Vegan Mummy Dogs. Veggie Potato Masala Cutlets Recipe appeared first on Vegan Richa.

Coconut Flour Brownies Vegan Gluten-free Recipe

October 24 2014 Vegan Richa 

Coconut Flour Brownies Vegan Gluten-free Recipe One more year and one more Diwali and a ton of sweets later, here is more sweet to start up the holiday season! These brownies are the bomb. They are made of coconut flour, loads of chocolate and are very allergy friendly. No gluten, grain, gum, dairy, egg or nuts. Love chocolate? Make Brownies. The recipe makes bittersweet brownies with the amount of dark chocolate in them. To make them less bitter, use all semi-sweet chocolateCoconut flour behaves and feels different. The texture of these brownies will not be too gooey as they sit. They are best consumed when warm after baking. Reheat before serving. It grows on you though I tell you. I love my regular spelt flour brownies, and I also love these. They are adaptable and less prone to baking issues. More Brownies from the blog. No Bake Cookie Dough Brownies Made with Lentils. GF  Brownie Mix in a Jar.  Triple Chocolate Salted Caramel Brownies. Chocolate Chip Cookie, Date Caramel, Brownie Bars.  Tiramisu Cheesecake Brownies. GF  These Coconut flour brownies would make a great addition to the Halloween treats. also, check out this fantastic Free Ebook at Abe’s Market, filled with a ton of Halloween Recipes and ideas. And this Bollywood Thriller dance lessons and video for your next Halloween Bollywood fusion party! Every year around Diwali or any major festival, we remember the celebrations at home. Its been years since we visited India and those memories get fuzzy. Reminders like this ad helps make them fresh and also a lot more emotional. Things have changed since when I came to the US to study and would call home for a few minutes every month because of the exorbitant international call cost, to now skype-ing pretty much every other day. We all are closer but still so far. Note: I do not endorse any of the products in the ad. its the sentiment.  Back to them Coconut flour Brownies.  Continue reading: Coconut Flour Brownies Vegan Gluten-free RecipeThe post Coconut Flour Brownies Vegan Gluten-free Recipe appeared first on Vegan Richa.

Vegan Richa’s Indian Kitchen Cookbook! Pre-Order Now!

October 19 2014 Vegan Richa 

Vegan Richa’s Indian Kitchen Cookbook! Pre-Order Now! My Awesome Plant-based Indian Cookbook is now available to Pre-order on Amazon! Can someone Pinch me! Pre-order now! The book will be available in Print and digital (kindle) versions.  - Amazon (is available to pre-order in most countries. Search for Vegan Richa. It will be available to order in India at launch in April) - Andrews McMeel Publishing - Barnes And Nobles - Chapters Indigo - Wherever Else Books are Sold!  thats just crazy. Pinch me again.  Why should you pre-order now? - You can lock in a low price for the Book! 14 bucks right now. - You get 2 new recipes from the book for Diwali if you send me your pre-order receipt! First 100 people. email me at richahingle @ gmail  - You will automatically enter all the giveaways that will happen closer to launch. (Spices, some kitchen gadgets and more) Impress people with Rogan Josh, Vindaloo or Tikka Masala. Try the Split-pea Dal and Cauliflower Radish roast for comfort food. Or dabble in one pot meals or Stuffed Paratha. End every meal with amazing sweets like Gulab Jamun, Sandesh, Mysore Pak, Burfi and Ladoo. If you do not recognize or know these names, you will become an expert after you go through step by step instructions in the book. Whether you want to learn Indian cooking, try some new spices, or add more protein to your meals using legumes and lentils, I have you covered. Youll explore some well-known and new Indian flavors that are easy to make in your own kitchen. Learn the secrets of eclectic Indian taste and textures, and discover meals in which pulses and vegetables are the stars of the dish. And once you taste the mouth-watering desserts, they will likely become your new favorites. All plant-based and allergy friendly.  The book recipes are inspired by the regional Indian cuisines, culture and proven techniques. There are plenty of gluten free and soy-free options or alternatives listed where appropriate. You’d like a Restaurant style Naan? You got it. A gluten-free or grain-free Puffy Naan? you got that too! The recipes have been designed to simplify complex procedures, and workflow tips incorporate modern appliances and techniques from other cuisines to reduce cooking times. Replacement spices are indicated wherever possible, and I also provides alternatives and variations that allow people to be playful and creative with the spices called for in the recipes. 140 + recipes and almost all have photographs! My book is the only Vegan Indian Book by a Vegan author. It is being published by Vegan Heritage Press.  What my Amazing testers are Saying. The book would not be possible without them! Davi: ” I love the amazing variety. Some of the recipes are vegan versions of restaurant favorites, and some are for foods I have never heard of before, but quickly became favorites. The ingredients are accessible and the results are delicious.” Ema: ” I absolutely love your recipes. They’re simple, healthy and full of flavor. My husband decided to go vegan right after I had my son in 2011 and Richa’s recipe for Tempeh Tikka Masala was what turned me on to tempeh. And I’m not the best cook around, but these come out like something you would get at a restaurant. Amazing!!!” Mia: ” I love how easy the recipes are. They are so delicious and authentic in flavour, and while they seem like they might be complicated to make, they are not! The dishes are restaurant quality. I am so excited about this book!” Nicole: ” We live in a crazy small town and the closest Indian restaurant was two hours south with a whopping two vegetarian options before it closed down. Once we went vegan finding enjoyable meals at the local restaurants was difficult. I decided I’d better get creative or there was no way I’d be able to keep my family on board with the then new to us lifestyle. The I found Vegan Richa and a few other blogs and the rest was history. All the Indian dishes I loved had a vegan alternative and they were better than I remembered, not to mention so many new ones I’d never tried or heard of! Admittedly I was a little intimidated by the long ingredients lists but let me be the first to assure you, don’t be! The recipes are clearly written, super tasty, and surprisingly easy to throw together my nine and six year old daughters often help out! A nice bonus a lot of our omni friends and family request these recipes and don’t even ask “where is the real food?!” anymore.” Katie: ” The recipes in the book are clearly a labour of love. I can only feel thankful that Richa decided to veganize and share with us her amazing Indian cooking. Each recipe is as unique as it is delicious, and deceivingly simple. An open canvas for exploration, your kitchen will become your transportation to the rich food history of India.” Jenn: ” Richa’s recipes are full of flavor and variety, yet easy enough for the home cook. Most of them cook up quickly (even with three little sets of hands tugging at me all the time!). Most of the ingredients are pantry staples in our house already. You will not be disappointed with this book! ” Lisa: ” I love the variety of Richa’s dishes, and the authentic flavors. The recipes might seem intimidating, but that’s just because there are many spices – once everything is assembled, they are a breeze to prepare. It’s wonderful to have veganized versions of restaurant favorites, as well as some that are totally new! ” Shannon: ” One of my favorite things about your recipes is your skill with spices. In the past when I’ve made Indian-inspired dishes at home they tasted good, but nothing like “real” Indian food. When I started cooking your recipes we both felt that we were eating restaurant-quality food. Even though I rarely have to buy a new ingredient for a recipe that I don’t already keep in my pantry, I have gotten to taste so many different and exciting flavors” Kyleigh: ” I’m so excited for you! This is really an amazing collection of recipes, every single one I tested was good. Your flavor profiles, spice combinations and textures are always dead on. I have two other Vegan Indian cook books and they really just don’t compare either in flavor or ease. I can’t wait to see it in print! ” Did I mention that today is my birthday. Now what could be a great gift Pre-Order Now!

Sweet Potato Peanut Burgers. Vegan Recipe

October 15 2014 Vegan Richa 

Sweet Potato Peanut Burgers. Vegan Recipe Whats Fall without some sweet potato burgers!. Sweet Potatoes, chickpeas and peanuts with Asian flavors and topped with my almond Sriracha Sauce yum. You can also serve just the patties with the Almond butter Sriracha sauce, cilantro and sauteed greens in a platter. Peanut butter works equally well in the sauce. You know you have to make these. It is one of those days, when I wonder how much to write on the blog. Talk about all the things that are not working well now or just let the post be. Lets just let the post be These Vegan Baked Sweet Potato Peanut burgers! More burger patties from the blog.  Artichoke Spinach Cauliflower Bean Patties Amaranth Black Bean Patties BBQ Lentil Veggie Burger Sweet Potato Adzuki Bean Patties Continue reading: Sweet Potato Peanut Burgers. Vegan RecipeThe post Sweet Potato Peanut Burgers. Vegan Recipe appeared first on Vegan Richa.

Vegan Buffalo Tempeh Sandwich with Black Bean Tempeh And Celery Ranch. Soy-free

October 8 2014 Vegan Richa 

Vegan Buffalo Tempeh Sandwich with Black Bean Tempeh And Celery Ranch. Soy-free People, things are about to change in the plant based world. Soy-free Tempeh! and Soy-free Hempeh! Smiling Hara Tempeh is based in the South East and have soy-free Black Bean and black eyed Pea Tempeh that are available in South-east states. Their kickstarter, that launched yesterday is help them start up Hempeh, which is soy-free Black bean and Split Pea Tempeh fortified with Hemp seeds! The Kickstarter will help with launching, distributing and eventually reaching national coverage! Check out the Kickstarter here! From their Kickstarter.. “Soy-free tempeh does not exist on the national market, and we are very excited to be the first to offer a highly digestible soy-free protein alternative called HEMPEH–soy-free tempeh, fortified with hemp seeds! Using organic hemp seeds and beans purchased from our friends at Growing Warriors, an organization that trains veterans to grow their own food, we plan to make two varieties of HEMPEH available across the Southeast and beyond–Black Bean HEMPEH and Yellow Split Pea HEMPEH–all organic and non-gmo. HEMPEH is an extremely digestible source of protein that’s vegan and gluten-free! Tempeh is a superfood with trace minerals, antioxidants, amino acids, iron, fiber, and cleansing qualities. By adding hemp to the beans tempeh gets EVEN BETTER, adding vitamins, heart-healthy omega 3 and 6 essential fats, and the rarely found Gamma Linolenic Acid (GLA).” Meagan had sent me some Black Bean Tempeh a while back and I decided to whip up these Buffalo Tempeh Sandwiches with it. The Black bean tempeh is steamed with blackening spice, then coated in buffalo sauce and served with some celery ranch sauce.  Black Bean Tempeh is softer than the regular Soy Bean Tempeh. It also has a distinct Black Bean taste, which works well in burger or sandwich options but might need additional strOng flavors in stir fry or other uses. We used Black eyed Pea tempeh in a quick stir fry and it worked out well. Personally I don’t really have a problem with any Tempeh :). It is easiest protein option, works out great as a meat sub, is not chewy or weird like Tofu!, is whole food, unprocessed and always fills me up. And now with Soy-free options Tempeh is here to stay! This Vegan Buffalo Tempeh Sandwich!! Continue reading: Vegan Buffalo Tempeh Sandwich with Black Bean Tempeh And Celery Ranch. Soy-freeThe post Vegan Buffalo Tempeh Sandwich with Black Bean Tempeh And Celery Ranch. Soy-free appeared first on Vegan Richa.

Vegan Cookie Dough Pie. No Bake Gluten-free Recipe

October 3 2014 Vegan Richa 

Vegan Cookie Dough Pie. No Bake Gluten-free Recipe Before the blog gets run over with Pumpkin and more pumpkin, lets make this Vegan Cookie Dough Pie! Cookie dough crust filled with creamy vanilla coconut milk Ice cream, dark chocolate chips and more cookie dough. Why? Because Cookie Dough Pie You need to make this!!  It is easy! Blend everything for the fillings. Make the Cookie dough in one bowl. 5 main ingredients in the crust. 5 main ingredients in the filling! Ready in just 15 minutes. then freeze and serve! Want to make this high protein? Use this cooked Lentil based High Protein Cookie Dough. Or add some protein powder to the filling. It took us 5 days to finish this decadent pie. Every night we would take out a slice to share and hubbs would start with, oh this is so good, but I am so full already and still keep eating it. Then I would get a thin slice for myself. The Chia seeds and dates make the filling so creamy and fudgy. The cookie dough crust is you know cookie dough. Cookie Dough Ice cream made into a pie!, so you always get cookie dough with each bite!  This dessert is palm-oil free if you use cocoa butter based chocolate chips or dark chocolate like Theo or cacao nibs. This pie is also nut-free! Would you like to be a recipes tester for my cookbooks? Please see this post on how to apply It takes a village to write a cookbook. Also, if you would love to volunteer, VSPCA needs help maintaining their youtube channel. The volunteer work would involve some editing to make the videos more presentable and interesting, add keywords etc. Write to me at richahingle@gmail.com  This is the dessert to impress. Very Addictive and super quick.  More Cookie Dough Recipes from the blog.  Cookie Dough Blizzard High Protein Cookie Dough Brownies Cookie Dough bars Other Pies to try,  This Salted Caramel Pie. Dark Chocolate Silk Pie Continue reading: Vegan Cookie Dough Pie. No Bake Gluten-free RecipeThe post Vegan Cookie Dough Pie. No Bake Gluten-free Recipe appeared first on Vegan Richa.

Chickpea Sundal – Spiced Chickpea Coconut Salad. Vegan Gluten-free Recipe

September 29 2014 Vegan Richa 

Chickpea Sundal – Spiced Chickpea Coconut Salad. Vegan Gluten-free Recipe And just like that Summer is over, fall is here and the holiday season begins. Navratri, Dussehra, Diwali (Indian festivals through October) and then Halloween, Thanksgiving and more. I should have planned better and made some fall and holiday recipes in the Summer itself to avoid all the rush. Anywho, lets kickstart the celebrations with this simple snack /­­ salad.  Sundal can be made with any cooked legumes like chickpeas, split chickpeas, black chickpeas, black eyed peas, kidney beans and on and on. The cooked legumes are spiced with mustard seeds, curry leaves and urad dal, tossed in coconut and served hot or cold. Sundal is usually made with fresh coconut. But since freshly grated coconut is not available easily in regular grocery stores, I use dried coconut in this recipe. Navratri basically means 9 nights. In western India, people come together to dance (Garba and Dandiya) every night, till wee hours of the morning. Check out this video to learn some Garba , here is a stage performance, and here a song from a hindi movie. Simple Chickpea Sundal! Continue reading: Chickpea Sundal – Spiced Chickpea Coconut Salad. Vegan Gluten-free RecipeThe post Chickpea Sundal – Spiced Chickpea Coconut Salad. Vegan Gluten-free Recipe appeared first on Vegan Richa.

Hazelnut Macchiato Vegan Recipe.

September 24 2014 Vegan Richa 

Hazelnut Macchiato Vegan Recipe.  This is a simple Hazelnut Macchiato recipe for the fall fix. Heat it up and serve or add ice and make the Iced version.  The Dates make up the Caramel flavor, hazelnut butter adds the hazelnut, coffee, non dairy milk and lots of blending, makes one frothy drink! Adjust the nut butter, sweet, coffee to preference. Top with Whipped Coconut Cream and vegan caramel! What is your current favorite drink? Raju the Elephant’s Court Case Dateis now Oct 13. Meanwhile, here is how we could spend Thanksgiving. Did you hear about India’s Spacecraft to Mars! The mission and spacecraft is cheaper than what it cost to make Gravity the movie! Some awesome dedicated people made all this possible. Mmm. Make this warm hazelnut macchiato vegan and awesome! something that isn’t Pumpkin for fall!  Continue reading: Hazelnut Macchiato Vegan Recipe.The post Hazelnut Macchiato Vegan Recipe. appeared first on Vegan Richa.

Buffalo Chickpea Pizza with White Garlic Sauce and Celery Ranch Dressing. Vegan Recipe

September 19 2014 Vegan Richa 

Buffalo Chickpea Pizza with White Garlic Sauce and Celery Ranch Dressing. Vegan Recipe This buffalo chickpea pizza was waiting to be edited and posted. This Pizza is based on the Buffalo chikun Pizza from Pizza Pi in Seattle. The spicy tangy Buffalo sauce, a generous amount of white garlic sauce and celery ranch sauce and oh my, It is so good! If you have the pizza dough ready, then this Pizza is a breeze to put together too. Mix up the buffalo sauce and chickpeas, make the blender sauces. Layer them all up, Bake and serve. Vegan, palm oil free and soy free! Easily gluten-free with my gf crusts. btw buffalo sauce has nothing to do with the animal Buffalo but everything to do with the location it was created at, Buffalo, NY. More Pizzas from the blog including this Sriracha BBQ Tofu and Pepper jack Pizza, Jalapeno Popper Pie Deep Dish, Samosa Pizza, Mediterranean with almond feta, Deep Dish Lasagna Pizza and more here.  This Buffalo Chickpea Pizza! Make some today!   Continue reading: Buffalo Chickpea Pizza with White Garlic Sauce and Celery Ranch Dressing. Vegan RecipeThe post Buffalo Chickpea Pizza with White Garlic Sauce and Celery Ranch Dressing. Vegan Recipe appeared first on Vegan Richa.

Smoky Black Bean Nacho Cheese Sandwich. Vegan Recipe

September 15 2014 Vegan Richa 

Smoky Black Bean Nacho Cheese Sandwich. Vegan Recipe These Smoky Black Beans Nacho Cheese Grilled Sandwiches are super quick to put together and pack a lot of flavor. Cook up these smoky black beans or refried beans. Add layers of guacamole, tomato or salsa, beans, nacho cheese and grill! You can also make Quesadillas the same way. Use less beans in the filling, so the cheese has a chance to heat up and help stick the tortilla. Use gluten-free tortillas to make gf. Umm hot, smoky, spicy and gooey! And of course, sloppy! Continue reading: Smoky Black Bean Nacho Cheese Sandwich. Vegan RecipeThe post Smoky Black Bean Nacho Cheese Sandwich. Vegan Recipe appeared first on Vegan Richa.

Vegan Cookie Dough Brownies. Gluten-free No Bake High Protein

September 10 2014 Vegan Richa 

Vegan Cookie Dough Brownies. Gluten-free No Bake High Protein I know right. I am currently going through a Cookie dough phase. the other day, I was hit with the cookie dough craving again and I wondered if I could do something about all the flour and nuts in it and also the reduce the oil and amp up te cookie dough to something more. Enter lentils! Lentils and chickpeas can pretty much do everything. I also added a brownie layer to the bars, you can as well make the brownie layer into cookie dough too. Make a lot of cookie dough balls and freeze them till you need them, if any are left that is. So lets add some protein (lentils!) to the dessert. There are cooked lentils, hemp seeds, a bit of oat and coconut flour for added volume in this recipe. Sub the oat flour with coconut flour to make the recipe grain-free. I use raw unrefined sugar in the recipe. The dry sugar is not adding any volume to this so you can use any sweetener of choice like stevia, dates, coconut sugar etc. A liquid sweetener might not work as well as there is already enough moisture from the lentils. I know they sound unusual. Give them a go! If you don’t like them much, no fear, just blend them up into milkshakes or cookie dough blizzards! Make these awesome Vegan Cookie Dough Brownies! Lentils = Protein!

Easy Vegan Mashed Potatoes – Instant Pot or Saucepan

November 13 2017 Vegan Richa 

Easy Vegan Mashed Potatoes – Instant Pot or SaucepanEasy Vegan Mashed Potatoes. Serve with gravy as a side. Fluffy Instant Pot Mashed Potatoes. Saucepan option Vegan Gluten-free Soy-free Nut-free Recipe. Can be oil-free. Mashed Potatoes don’t need an introduction. They are used is many cuisines in many different ways. These are basic mashed potatoes that you can amp up to preference. Potatoes are cooked in an Instant Pot or Saucepan along with raw garlic, drained and mixed with coconut milk to add the creaminess, some herbs and spices and whipped up.  These Garlic Mashed potatoes are simple, quick and amazing! Serve these as you wish with a simple mushroom free gravy or a mushroom gravy. What are your favorite additions to mashed potatoes! Continue reading: Easy Vegan Mashed Potatoes – Instant Pot or SaucepanThe post Easy Vegan Mashed Potatoes – Instant Pot or Saucepan appeared first on Vegan Richa.

Vegan Pumpkin French Toast

November 8 2017 Vegan Richa 

Vegan Pumpkin French ToastVegan Pumpkin French Toast with Pumpkin Cornbread, pumpkin pie spices and Caramelized Apples! Breakfast for fall. Vegan Soy-free Recipe. Can be gluten-free with gluten-free cornbread I had another batch of pumpkin cornbread but no soup to finish it up with. Oh well, we could have finished it up as is (its so good!), but I decided to make pumpkin french toasts with it.  The Pumpkin french toast batter has generous amount of pumpkin puree and pumpkin pie spices mixed with a bit of starch and non dairy milk. The bread is soaked for a few seconds then pan fried. I love this batter with my pumpkin cinnamon swirl Sandwich bread. The combination with the pumpkin cornbread is even more delicious. Cornbread doesnt get soggy. It has pumpkin and spices already which get amplified with the pumpkin + spices in the batter. And is topped with spiced apples. Fall spices everywhere! Try not to eat these right off the skillet.  I served these with apples cooked with coconut sugar, mainly because the photos with just butter weren’t looking as fun :). These french toasts are very delicious as is! Continue reading: Vegan Pumpkin French ToastThe post Vegan Pumpkin French Toast appeared first on Vegan Richa.

Vegan Pumpkin Cornbread 1 Bowl

November 2 2017 Vegan Richa 

Vegan Pumpkin Cornbread 1 Bowl1 Bowl Vegan Pumpkin Cornbread with a few ingredients. Spiced, lightly sweet and great with soups, chilis or on its own with vegan butter and maple syrup or make sandwiches with it. Vegan Soy-free Recipe.  It is the season to plan winter meals and try out some holiday options to plan a menu! Lets start with this soft and delicious cornbread This Pumpkin Cornbread comes together very quickly. The pumpkin and the spices add a wonderful flavor and moistness to it. Just a touch of maple to keep it lightly sweet. It is perfect to snack on as is, and also great made more sweeter or savory. For a sweeter version, add some sugar and add more pumpkin pie spice. Add dried fruit or other additions. For a savory cornbread, reduce the maple, add some garlic powder, nutritional yeast, herbs!  Serve it with chili, soups, or slice thin to make sandwiches. What’s your favorite way to eat cornbread? Continue reading: Vegan Pumpkin Cornbread 1 BowlThe post Vegan Pumpkin Cornbread 1 Bowl appeared first on Vegan Richa.

Berbere Roasted Kabocha Squash with Tahini Dill Dressing

October 28 2017 Vegan Richa 

Berbere Roasted Kabocha Squash with Tahini Dill DressingBerbere Roasted Kabocha Squash with Tahini Dill Dressing. Use ohter spice blends of choice. Festive, spiced winter squash. Add cranberries or other dried fruit. Vegan Gluten-free Soy-free Recipe I’ve had a dislike, somewhat ok relationship with most squashes. I had a similar not so like with Tofu in the beginning months of my vegan transition. I started cooking with tofu and learnt to make my versions of dishes with it which helped me choose the method of cooking and the spices and flavors that I like and that helped make it more likeable. I started using squashes in baked goods and now if I make them roasted they usually get spiced liberally. So I am still on a berbere run. Berbere blend is an Ethiopian spice blend and adds amazing flavor however you use it. You can make your own or get some online or from spice shops. You do have to try these roasted winter squash slices with berbere or use garam masala or baharat from my book(I am salivating already thinking of baharat on some roasted veggies). You will be surprised how well they work together. Use a dressing of choice like tahini garlic dill or vegan ranch. The whole squash gets roasted! So no work out needed to slice the raw squash.  We are celebrating the UK Book Launch this week! Giveaway on Facebook here. Continue reading: Berbere Roasted Kabocha Squash with Tahini Dill DressingThe post Berbere Roasted Kabocha Squash with Tahini Dill Dressing appeared first on Vegan Richa.

Vegan Gluten free Coffee Cake – Sweet Potato Pecan Crumb Cake

October 22 2017 Vegan Richa 

Vegan Gluten free Coffee Cake – Sweet Potato Pecan Crumb CakeVegan Gluten free Coffee Cake – Simple Fall Sweet Potato Pecan Crumb Cake with Pumpkin pie spices. Warm Cozy slice of cake. Gluten-free Soy-free Recipe.  After a couple of batches of the delicious Pumpkin Pecan Crumb Coffee Cake, I tried out this a gluten-free version. This Sweet potato version uses almond and rice flours, sweet potato puree and a similar pecan crumb liberally spiced with pumpkin pie spices and cardamom.  It is soft, moist, spiced, lightly sweet and perfect fall snack, dessert or breakfast! And you cannot tell that is it gluten-free! I also like the sweet potato version for a lovelier flavor profile and a break from all the pumpkin. It has a deeper caramelized kind of flavor and a beautiful crumb texture. Serve these warm cake bars topped with whipped coconut cream and sprinkle of pumpkin spice to everyone gf or not!Continue reading: Vegan Gluten free Coffee CakeSweet Potato Pecan Crumb CakeThe post Vegan Gluten free Coffee CakeSweet Potato Pecan Crumb Cake appeared first on Vegan Richa.

Veggie Spring Rolls Fried Rice – 1 Pot 30 Mins

October 16 2017 Vegan Richa 

Veggie Spring Rolls Fried Rice – 1 Pot 30 Mins1 Pot, 30 Minute Veggie Spring Rolls Fried Rice! Fridge clean up fried rice with cabbage, carrots, bell pepper,  with rice or other cooked grains for a quick weeknight meal. Vegan Gluten-free Nut-free Recipe. Deep fried Veggie Spring Rolls deconstructed! and tossed into rice to make a 1 pot meal. All the veggie fun and no assembly or frying. Add some toasted wonton wrappers as garnish to this fridge clean up meal for a fun weeknight dinner! Veggies like thinly sliced cabbage, carrots and peppers are cooked lightly. Some soy sauce, ginger and garlic powder and black pepper adds flavor. You can use this veggie mixture to fill up spring roll or wonton wrappers and bake as well. Or fold in cooked rice or grains of choice to make veggie fried rice and serve as is or as a side with some sweet and sour or kung pao dishes. Delicious!  While you are here, do catch a feature about my second book on Huffington post here, talking about it on Main Street vegan here and a wonderful question answer session at VeganMofo here.  Get a copy here. Back to this 1 Pot simple meal! Continue reading: Veggie Spring Rolls Fried Rice – 1 Pot 30 MinsThe post Veggie Spring Rolls Fried Rice – 1 Pot 30 Mins appeared first on Vegan Richa.

Instant Pot Vegan Butter Chicken with Soy Curls and Chickpeas. Oil-free

October 7 2017 Vegan Richa 

Instant Pot Vegan Butter Chicken with Soy Curls and Chickpeas. Oil-freeInstant Pot Vegan Butter Chicken with Soycurls and Chickpeas. 15 minute Active time! 1 Pot Creamy Indian Butter Soy Curls, Vegan Murgh Makhani. Use all chickpeas for soy-free. Vegetarian Gluten-free Recipe. Oil-free Nut-free option. Skillet option Its no Butter No Chicken you all. Then why call it that? Well search! Most people search for vegan butter chicken for some reason and not vegan soycurls in no butter butter sauce or other variations ;). So here goes. This recipe adapted from my popular Butter Tofu recipe. To make a skillet version, use the butter tofu recipe with soy curls. Just simmer the soy curls in the sauce with a up of water for 15 minutes. I use a combination of soy curls and chickpeas in this version and don’t use any oil. You can add some oil or vegan butter with the cashew cream to make it even more like restaurant flavor profile. Don’t have soy curls ? use all chickpeas, beans or veggies.  Its a super simple recipe. Blend up the tomato, garlic, ginger, chile. Add to the IP along with spices, soy curls and chickpeas, close and cook. Add some cashew cream and simmer for a few minutes to thicken, garnish and done! The garnish of fresh minced ginger and chile and some dried fenugreek takes this dish to an amazing flavor level. Make it!Continue reading: Instant Pot Vegan Butter Chicken with Soy Curls and Chickpeas. Oil-freeThe post Instant Pot Vegan Butter Chicken with Soy Curls and Chickpeas. Oil-free appeared first on Vegan Richa.

Chickpea Spinach Pie with Berbere Spice

October 3 2017 Vegan Richa 

Chickpea Spinach Pie with Berbere SpiceChickpea Spinach Pie with Berbere Spice. Easy Chickpea Spinach Pastry for holidays and company with vegan puff pastry. Use spices or blends of choice. Use lentils for variation. Vegan Soy-free Nut-free Recipe.  I told you I was going through a Berbere and Cajun obsession at the moment. So here goes another one. This ridiculously tasty pie is a breeze to put together. Use up those canned or cooked chickpeas or lentils, cook them up with the spices, onion and spinach. Fill up a thawed puff pastry sheets (many are accidentally vegan), seal and bake!  The idea for this came about when I was thinking about making something like a Spanakopita but simpler. Chickpeas are a easy filling if you already have some cooked. Loads of onion, spinach and spices and the crisp puff pastry make this pie very pleasing for the crowd. You can make one whole pie or small hand pies. Always a hit! Use any spices of choice or use the spice blends from my book (baharat, shawarma, garam masala etc). Or use just herbs, a combination of thyme, sage and oregano + nooch. Add some tofu or almond ricotta for variation.  Easy Holiday Appetizer or Side to impress. The chickpea spinach filling is also great in sandwiches or as a dip! Continue reading: Chickpea Spinach Pie with Berbere SpiceThe post Chickpea Spinach Pie with Berbere Spice appeared first on Vegan Richa.

Vegan Richa’s Everyday Kitchen Cookbook is Here Now! + Win Copies!

September 26 2017 Vegan Richa 

Vegan Richa’s Everyday Kitchen Cookbook is Here Now! + Win Copies! The book is finally out heading to Mailboxes in many places today! Its big, its gorgeous and full of amazing exciting recipes and loads of pictures! Some countries have a different release date depending on the distribution, Oct 19 (my Birthday!) in UK. The book is however already shipping on Book Depository that delivers in UK. So you can get a copy on other retailers that have Sept 26 listed as the release date. In any case, the book will be in your hands sometime in the next few days or weeks! Get it on Amazon, For other Links to Order, see here.  Trailer: To celebrate the launch, we made this Amazing Book Trailer!    Pick up your Bonus Bundle till Oct 20 here. Tag me on Instagram and Social media with #VeganRichasEverydayKitchen or #VeganRichaBook when you get the book and when you cook from it!! It would be super Awesome if you could review the Book on Amazon ! Where is the excited Emoji when you need it!Continue reading: Vegan Richa’s Everyday Kitchen Cookbook is Here Now! + Win Copies!The post Vegan Richa’s Everyday Kitchen Cookbook is Here Now! + Win Copies! appeared first on Vegan Richa.

Vegan Pumpkin Coffee Cake with Pecan Crumb

September 20 2017 Vegan Richa 

Vegan Pumpkin Coffee Cake with Pecan CrumbVegan Pumpkin Coffee Cake with Pecan Crumb. Easy 1 Bowl Pumpkin Cake, topped with Chai Spice Pecan Streusel. Just 15 mins prep. Soft, Spiced, Delicious. Vegan Pumpkin Crumb Cake. Soy-free Recipe.  GF option Fall Baking has begun. Are you ready for things Pumpkin and Squashes! Even if you aren’t this Coffee Cake will put you in the mood. Amazing Pumpkin Spice Cake layer topped with a cardamom cinnamon Coconut Sugar Pecan layer that bakes up to a golden crusty buttery crumb. Ready when you are.  This is a fabulous fall cake. It is soft, pumpkiny, spiced and has a beautiful crumb with pecans. I add a bit of cardamom to the crumb which elevates the flavor even more. You can also bake these into muffins. Pumpkin Pecan Crumb Muffins or a slice for Breakfast. The Pumpkin Cake is adapted from my 1 Bowl Pumpkin Bread and is easy and delicious. The Crumb with the buttery pecans and spices work perfectly with it. Lets get to it.Continue reading: Vegan Pumpkin Coffee Cake with Pecan CrumbThe post Vegan Pumpkin Coffee Cake with Pecan Crumb appeared first on Vegan Richa.

Berbere Spiced Jackfruit Tacos – 1 Bowl

September 15 2017 Vegan Richa 

Berbere Spiced Jackfruit Tacos – 1 BowlBerbere Spiced Jackfruit Tacos. Jackfruit and onion mixed with Berbere spice blend and baked to caramelized spiced perfection. Add some chickpeas to make into a hearty meal. Vegan Soy-free Nut-free Recipe, Can be Glutenfree OMG you all, this Berbere Spiced Jackfruit is like pulled jackfruit on crack! Berbere crack. Make a triple, no quadruple recipe and freeze and make tacos, wraps, sandwiches or what not. Just make it. It takes 15 Minutes to put together. Process everything in a processor to shred. Mix in the spices, spread on a sheet, bake and Done! No saute-ing needed. No extra flavoring, caramelizing or crisping steps. You can make your own Berbere Blend or get some online.  Let me tell you what is going to happen when you try this spiced jackfruit. You will remember the flavor burst from every bite, and promptly forget all other jackfruit tacos! It is so good.Continue reading: Berbere Spiced Jackfruit Tacos – 1 BowlThe post Berbere Spiced Jackfruit Tacos – 1 Bowl appeared first on Vegan Richa.

PRE-ORDER Bonus Bundle is Here!

September 9 2017 Vegan Richa 

PRE-ORDER Bonus Bundle is Here! OMG!! THE Book is here!! See me flip through it on my Instagram Stories! First, Thank you to everyone who Pre-ordered! Now, let’s get the ball rolling in terms of marketing and buzz to spread the love to more people, and even more people cooking amazing and flavorful food! I’ve been working on the book for a while now(1.5 years) and I cannot wait for you to get it!   If you already pre-ordered your copy (find the order number in your order email or on amazon.com or other retailer), you can pick up this bundle today by filling up this form. Or Pre Order Now to snag it before it expires.  The Book page has links for all retailers in various countries(UK, Canada, Germany, Spain, India, Africa, Asia, Europe etc).  Why Pre-order? - Get a discount. Pre-order prices are often lower than the price of the book post release, and you can lock in that low price.  - As with my first book, we are donating 40% of the book sales from this year to amazing rescues and charities around the world. If you’d like to support my work, you can buy my books or directly donate to these charities.  >>>> Get your Bonus Bundle here 

10 Minute Vegan Nacho Cheese Sauce – Vegan Queso

September 4 2017 Vegan Richa 

10 Minute Vegan Nacho Cheese Sauce – Vegan Queso10 Minute Vegan Nacho Cheese Sauce. How to make Creamy Vegan Queso Dip. For Nachos, salads, tacos and more. Vegan Nut-free Recipe.  This Creamy 10 Minute Cheese Sauce is flavorful and works amazingly for Nachos, Tacos, Mexican style bowls and everything! Some bell pepper, individual spices so that you can adjust the flavor profile rather than depend on a pre-mixed chili powder, nutritional yeast for cheesiness and jalapeno make this a fabulous queso. I also like it in quesadillas or sandwiches instead of cheese and with chipotle pepper spiced baked sweet potato fries. So good! I have another Nacho Cheese Sauce recipe using chickpea flour which is also nut-free. Both work really well. This is a doubled up portion of the cheese sauce used with Bell pepper Nachos that I posted recently. For a Cashew based sauce see this deeply flavorful Nacho Mac Casserole.  Easy, Flavorful and Ready in 10!Continue reading: 10 Minute Vegan Nacho Cheese SauceVegan QuesoThe post 10 Minute Vegan Nacho Cheese SauceVegan Queso appeared first on Vegan Richa.

Sweet Potato Bhel Recipe – Indian Snack Salad with Puffed Rice, Mint and Tamarind Chutney

August 30 2017 Vegan Richa 

Sweet Potato Bhel Recipe – Indian Snack Salad with Puffed Rice, Mint and Tamarind ChutneyBhel Recipe – Indian Street Food style Snack Salad with Sweet Potato, Mint and Tamarind Chutney in 20 Mins. Puffed Rice tossed with cooked sweet potato, nuts, onion, cucumber and tomato and dressed in chopped mint and 5 minute Tamarind Chutney. Vegan Bhel Puri Recipe. Can be glutenfree and nutfree.    Bhel /­­Bhel Puri is a popular Indian street snack which has a combination of puffed rice, bhel mix, chopped up tomato, onion, cubed cooked potato, mint and cilantro or mint cilantro chutney, tamarind chutney. Bhel mix is usually some crispy chickpea flour noodles + crackers + toasted nuts mixture that you can find at an indian store. Depending on the area, Bhel can have other veggies, sprouts, or some oil and othr names like Churmuri, Jhalmudi. For this version, I use puffed brown rice. You can use any other puffed or krispie grains such as quinoa, wheat, kamut or millet. Instead of regular potato I use cooked sweet potato in today’s recipe. Sweet Potatoes amazingly well with the sweet sour 5 minute Tamarind chutney and minty flavor profile. Try it! Add sprouted or cooked Mung beans, chickpeas or lentils to the mix to make it a filling snack. Also see video below. Continue reading: Sweet Potato Bhel Recipe – Indian Snack Salad with Puffed Rice, Mint and Tamarind ChutneyThe post Sweet Potato Bhel Recipe – Indian Snack Salad with Puffed Rice, Mint and Tamarind Chutney appeared first on Vegan Richa.

Instant Pot Aloo Gobi – Curried Potato Cauliflower

August 24 2017 Vegan Richa 

Instant Pot Aloo Gobi – Curried Potato CauliflowerInstant Pot Aloo Gobi – Curried Potato Cauliflower. 1 Pot Aloo Gobhi. Gobi Aloo Masala. Vegan Gluten-free Soy-free Nut-free Recipe. Instant Pot Pressure Cooker or Skillet. Aloo Gobi or Gobi Aloo – Spiced Potato and Cauliflower is a favorite side with Indian meals. A simple Spiced Vegetable stir fry that is often served with Dals or curries. My mom’s version is cooked in a skillet over low medium heat until the cauliflower is just about cooked, often with just toasty whole cumin seeds to add the flavor and bit of ginger and garlic.  This version has a tomato onion sauce and is made in the Instant Pot. It takes roughly the same amount of time as on stove top as the IP takes about 8 to 10 minutes to come to pressure. IP works as you can schedule the cooking for later. Cauliflower tends to cook quickly and over cook under pressure, so be careful with the times. I usually cook the potatoes for a few minutes on saute before adding the cauliflower and bringing it to pressure. The extra time allows for the sauce to thicken slightly as well as for the potatoes to start cooking before the cauliflower. If you add them at the same time, the potatoes can tend to be a bit too al dente. 1-2 minutes under pressure for large cauliflower florets is time enough. For a restaurant style aloo gobi, toast some cumin seeds in olive oil or vegan butter and garnish, a good sprinkle of garam masala as well. Also see skillet instructions in the Recipe notes. My Mom’s Gobi Aloo Matar here which is a dryer side with just spices. Continue reading: Instant Pot Aloo Gobi – Curried Potato CauliflowerThe post Instant Pot Aloo Gobi – Curried Potato Cauliflower appeared first on Vegan Richa.

Black Bean Salad with Chimichurri – Summer Bean Sweet Potato Corn Salad

August 17 2017 Vegan Richa 

Black Bean Salad with Chimichurri – Summer Bean Sweet Potato Corn Salad30 Minute Summer Black Bean Salad with Sweet Potato, Corn, Peppers and Chimichurri Dressing. Vegan Gluten-free Nut-free Soy-free Recipe I used to make variations of my black bean Chimichurri wraps with different beans or different spices frequently through summers. This summer I have been eating coconut chutney over everything, dressing roasted veggies, adding to chickpea or bean salad bowls to dress, and as a side with most dals. So this week I changed the game and whipped up this refreshing bowl with  parsley chimichurri. The chimichurri sauce is flavorful, garlicky and goes so well with the black beans. It also works great over roasted sweet potatoes. The sweet potatoes and corn are cooked. Then tossed with the beans and veggies of choice and salt, cumin and pepper. Add some chipotle pepper for added heat and smoky zing. Pour generous amount of chimichurri, toss and done. This bowl comes together quickly, within 30 Minutes! & 14 g of Protein per Serving. When in a hurry, who wants to put things in wrap? Just add everything to a bowl, dress and serve, or make wraps with some crunchy greens. Whats your favorite Bean Salad this summer?Continue reading: Black Bean Salad with Chimichurri – Summer Bean Sweet Potato Corn SaladThe post Black Bean Salad with Chimichurri – Summer Bean Sweet Potato Corn Salad appeared first on Vegan Richa.

Vegan Black Forest Shake

August 13 2017 Vegan Richa 

Vegan Black Forest ShakeBlack Forest Shake. Summer Ice cream Blizzard with layers of Vanilla and Chocolate shake with cherry compote. Vegan Gluten-free Recipe. Can be nut-free. Add protein powder to make into black forest smoothie.    The heat has been creating all kinds of problems in the PNW, mainly trapping the smoke from the wildfires up north, which adds to the breathing issues. I think the oven has stayed off for about 4 weeks now which is a record.  No cookies or cakes means they get needed in alternate forms. Cookie Dough Blizzards or this Black Forest Shake.  Chocolate ice cream, frozen non dairy milk and some cherries blended in to make the chocolate cherry layer. Vanilla ice cream blended in for the creamy vanilla layer. Add some cherry compote between the 2 and boom! The shake can be easily made into smoothie or protein shake for breakfast with frozen banana instead of ice cream, some protein powder and seasonal fruits frozen. Easy and Amazing! Whats your favorite Summer Dessert?Continue reading: Vegan Black Forest ShakeThe post Vegan Black Forest Shake appeared first on Vegan Richa.

BBQ Sweet Potato Pizza with homemade BBQ Seasoning

August 10 2017 Vegan Richa 

BBQ Sweet Potato Pizza with homemade BBQ SeasoningBBQ Sweet Potato Pizza. Easy Summer Pizza with Sweet Potato, Corn, Jalapeno tossed in homemade BBQ Seasoning and dressed in Barbecue sauce. Grill or bake or make into a quesadilla. Vegan Nut-free Recipe. Soy-free Gluten-free option Sometimes you just need a simple veggie pizza with good drizzle of bbq sauce. My summer meals have been vegetable heavy with less beans. They just seem to feel better on the tummy. So this Pizza is just veggies.  The pizza uses my 20 Minute Pizza Crust and barbecue sauce tossed with some cooked sweet potato, corn, peppers, onions and jalapeno. The veggies are then sprinkled with my from scratch Barbecue seasoning(which needs to be used in many other ways!). Many of the ingredients have a sweetish profile. I was wondering about that when I made this the first time but surprisingly that is what I wanted to eat. It also helped curb the sweet craving post lunch. Use your favorite bbq sauce, I like this Annie’s Smoky Maple bbq Sauce, or use my soy-free bbq sauce. Add other veggies like small florets of cauliflower or broccoli or some black beans or chickpeas tossed in the fabulous bbq seasoning.  Easy, flavorful and Summery! Continue reading: BBQ Sweet Potato Pizza with homemade BBQ SeasoningThe post BBQ Sweet Potato Pizza with homemade BBQ Seasoning appeared first on Vegan Richa.

Vegetable Fajitas Tortilla Pizza

August 4 2017 Vegan Richa 

Vegetable Fajitas Tortilla PizzaEasy Baked or Grilled Vegetable Fajitas Tortilla Pizza. 30 Minutes. Toss the peppers, corn and veggies in smoky Fajita Seasoning, then grill with vegan cheese. Top with salsa or other toppings. Vegan Soyfree Recipe. Easily Glutenfree. Got Veggies, Will make Fajita Tortilla pizzas! These Pizzas are super easy and a perfect light Summer meal. The veggies are cooked in a skillet then tossed with smoky Fajita seasoning. Tortillas are loaded with veggies and vegan cheese and baked or grilled to melt. Garnish with fresh herbs or pico de gallo or guacamole.  The pizzas can easily be made into quesadillas. Fold and grill. Flexible, versatile and a quick Lunch or Dinner! Whenever I run out of my vegan cashew mozzarella (recipe coming in Book 2!), I use Miyokos Mozzarella in a pinch. Both  melt and taste great. Continue reading: Vegetable Fajitas Tortilla PizzaThe post Vegetable Fajitas Tortilla Pizza appeared first on Vegan Richa.

Cajun Spiced Smoky Vegan Sloppy Joes

July 30 2017 Vegan Richa 

Cajun Spiced Smoky Vegan Sloppy JoesSmoky Vegan Sloppy Joes with Cajun Spices. Easy Red Lentil Carrot Zucchini Sloppy mix. Serve between soft buns, dinner rolls, pita pockets or tacos. Vegan Nut-free Recipe. Soy free option. Easily Gluten-free.  Jump to Recipe      Print Recipe These sloppy joes are 1 Pot, easy and amazingly delislous. They are also versatile. Use them to make taquitos, tacos, wraps, fill up pita pockets or grilled quesadillas or sandwiches. I use Red lentils in this recipe as they are less earthy than whole brown lentils and also cook faster. If you cook them in parallel the meal is ready within 30 minutes!   For texture I use shredded zucchini and carrots that add volume and texture to the mix. You can also use some shredded sweet potato or other vegetables. Shredded veggies make a great filling for tacos or wraps, exhibit 1 (pulled Butternut tacos, I had forgotten how these were), shredded sweet potato or carrot bbq sandwiches. Flavors from paprika, loads of it, herbs and spices, tomato paste and sauces make this a deeply flavorful meal! The sandwiches get pretty sloppy, so I often serve these as wraps with fresh salsa or shredded cabbage or greens. The mix is great both warm and cold. The mix can also be served as a stew. Add some more water of broth and simmer. For a heartier meal, add in some crumbled tempeh with the lentils. Continue reading: Cajun Spiced Smoky Vegan Sloppy JoesThe post Cajun Spiced Smoky Vegan Sloppy Joes appeared first on Vegan Richa.

Cheesy Pull Apart Pizza Bread

July 27 2017 Vegan Richa 

Cheesy Pull Apart Pizza BreadCheesy Pull Apart Pizza Bread. Pizza Monkey bread for parties or light meal. Add roasted veggies, olives, mushrooms to make into a pizza bake. Vegan Soy-free Recipe.  These Pizza Rolls are super easy and a great snack to interest and engage everyone at the party. I use my 20 minute pizza dough, divide and roll it into mini dinner roll size balls. Place them in a pie pan, then drizzle a mozzarella style cashew cream from my Pizza Dip (which you must try! its GF), some pizza sauce, more of the mozzarella cream, basil and peppers and bake! The cashew mozzarella cream thickens during baking. The baked rolls are coated with thick creamy cheese sauce, pizza sauce and other toppings if added before baking. They can be pulled out with all the pizza goodness and served.Continue reading: Cheesy Pull Apart Pizza BreadThe post Cheesy Pull Apart Pizza Bread appeared first on Vegan Richa.

Peanut Butter Sweet Potato Curry with Veggies and Peas

July 22 2017 Vegan Richa 

Peanut Butter Sweet Potato Curry with Veggies and PeasVegetable Peanut Sweet Potato Curry. 1 Pot 30 Minute Quick and Easy Weekday or Weekend Meal. Serve over rice or quinoa or with toasted pita bread. Vegan Gluten-free Soy-free Recipe. Can be nut-free with sunbutter. Its getting pretty hot out here. Baking and standing near the stove for too long is not fun. So what to do with the sweet potatoes if not bake them? Make them into a quick curry. This is a simple Sweet Potato, Veggie, and Pea curry with Peanut butter sauce. Sweet potato works really well with the nut butter and this sweet savory stew is a perfectly satisfying meal as well as satisfies the summer sweet craving. In summer, I prefer less spices in the stews, so I add just a sprinkle of garam masala in the end. Curry powder, Berbere, harissa and cajun spice blend also work well in this curry. Add the spices you prefer towards the end with the peas and adjust to preference. This curry is a great base to build up on with additional vegetables, beans, spices and flavor. For a deeper flavor profile, try the sauce from this very popular Chickpea Turmeric Peanut Butter Curry.  You can also make this into a soup with additional water or broth and serve it hot or cold. Add some chickpeas or lentils to make it hearty. 1 Pot, easy and makes a great dinner. Continue reading: Peanut Butter Sweet Potato Curry with Veggies and PeasThe post Peanut Butter Sweet Potato Curry with Veggies and Peas appeared first on Vegan Richa.

Vegan Gluten-free Lemon Donuts. Grain-free Baked Vegan Doughnuts

July 16 2017 Vegan Richa 

Vegan Gluten-free Lemon Donuts. Grain-free Baked Vegan DoughnutsVegan Gluten-free Lemon Donuts Recipe. 1 Bowl or Blender. These baked gluten free doughnuts are amazingly soft and moist. They are Grain-free, Easy, Zesty. Use lemon or lime. Baked Vegan Doughnuts. Glutenfree Grainfree Soyfree Yeast-free Paleo Can be nutfree. I keep trying gluten-free baking on and off. Some recipes that I try from cookbooks turn out ok to a mess. Doughnuts are a difficult baking task esp if made gluten-free, as they are supposed to be soft, moist, airy and a bit chewy. These baked doughnuts come very close. And the best part is that they use a few ingredients(flour lemon, leavening, flavor), no xanthan gum, no rice flour, no oats, no grain!  I looked again to my Indian roots to make these doughnuts. Chickpea flour/­­besan makes a great dhokla, which is a steamed savory cake. It uses just 1 ingredient, chickpea flour and spices and some leavening and boom, you have a soft, moist cakey bread. I used a similar batter, added a bit of starch to hold the shape better, and some almond flour for texture and volume. You can easily make these without the almond flour. Just add more flour.  These doughnuts come out better with besan. Chickpea flour makes a stronger flavor and slightly less moist version. Yes they are not the same flour. Besan is flour of skinless brown chickpeas or chana dal and chickpea flour in the US is generally white chickpea /­­garbanzo bean flour. Besan is available online on amazon or in Indian stores(its very cheap in Indian stores). If you use chickpea flour, add more zest and dont store the donught longer than a few hours. The chickpea flour flavor gets more prominent. Lets get to these lemony bites! Continue reading: Vegan Gluten-free Lemon Donuts. Grain-free Baked Vegan DoughnutsThe post Vegan Gluten-free Lemon Donuts. Grain-free Baked Vegan Doughnuts appeared first on Vegan Richa.

Vegan Donuts Recipe with Chocolate Glaze – 1 Bowl Baked Doughnut

July 9 2017 Vegan Richa 

Vegan Donuts Recipe with Chocolate Glaze – 1 Bowl Baked Doughnut1 Bowl Easy Vegan Donuts Recipe with Chocolate Glaze. Classic Vegan Doughnut. Easy, quick and fun chocolate glazed doughnut. Simple Baked Vanilla Donut Recipe. Vegan Soy-free Palmoil free.  These super easy yeasted donuts come together quickly and make a great dessert, snack or breakfast. Well I don’t eat them for breakfast :).  The yeasted batter keeps these super soft and moist just like traditional fried doughnuts. Some baking powder adds the extra rise. A pinch of nutmeg and some almond flour adds a subtle flavor to the plain doughnut. Add your favorite glaze, a plain sugar icing, chocolate sugar glaze, spiced or sprinkles! I glazed these with melted chocolate glaze and some shredded coconut.  For variation, add in some chia seeds and Use a nut butter chocolate glaze for a heartier doughnut. What are your favorite doughnut flavors?. If you follow me on Instagram, I have been posting my experiments with making gluten-free donuts on my IG stories. Gluten-free donuts are coming soon!Continue reading: Vegan Donuts Recipe with Chocolate Glaze – 1 Bowl Baked DoughnutThe post Vegan Donuts Recipe with Chocolate Glaze – 1 Bowl Baked Doughnut appeared first on Vegan Richa.

Chana Saag – Chickpea Spinach Curry Instant Pot

July 3 2017 Vegan Richa 

Chana Saag – Chickpea Spinach Curry Instant PotInstant Pot Chana Saag – Chickpea Spinach Curry. Easy 1 Pot Chickpea Curry. Saucepan option. Chana Palak /­­Palak Chole Vegan Gluten-free Nut-free Recipe. Chana Saag is a simple chickpea curry or chole with greens added in. Saag means any kind of cooked greens. Chana, Chana masala, Choley is chickpea curry. Use any of your favorite greens in this recipe.  Chana Saag can be made in various ways. If you use pre-cooked or canned chickpeas, you can simmer them for 15 minutes in this super easy palak sauce. In this version, I use dried chickpeas that are cooked in a pressure cooker/­­Instant pot. Fresh chickpeas made from scratch taste so much better and smell better too. They are also easier to digest compared to canned chickpeas.  For the Greens, you can add chopped greens towards the end, or add half chopped and half pureed for a greener sauce. Make it creamier with cashew milk or by blending up a portion of the cooked mixture. Blended chickpeas will thicken the sauce. Make this Easy Stew and let me know how it turned out! Add hearty vegetables such as potato, sweet potato, cauliflower, peppers etc for variation. Serve with rice/­­quinoa or Naan/­­Roti/­­other flatbread.Continue reading: Chana Saag – Chickpea Spinach Curry Instant PotThe post Chana Saag – Chickpea Spinach Curry Instant Pot appeared first on Vegan Richa.

Gujarati Potatoes with Sesame Seeds – Bateta Nu Shaak

June 26 2017 Vegan Richa 

Gujarati Potatoes with Sesame Seeds – Bateta Nu ShaakGujarati Potatoes with Sesame Seeds. Indian Spiced Potatoes with sesame seeds and peanuts. Vegan Gluten-free Soy-free Indian Gujarati Recipe. Bateta Nu Shaak.  Potatoes are made in various ways in many regional cuisines in India. Roasted with whole spices, roasted with garam masala, crisped up with rice flour, curried with tomato curry, paired with other vegetables and so on.  There are also several family recipes with a twist that often become a favorite. These Gujarati potatoes are a variation of the dish one of my friends often had in her tiffin(lunch box) in middle school. Simply spiced with whole spices and finished with toasted sesame seeds or peanuts. This dry Bateta nu shaak is easy and flavorful. These potatoes make a great side or addition to an Indian meal. They also are a fun addition to wraps and sandwiches.  Make these spicy Indian Potatoes. Serve as a side with Dals or Curries or make breakfast wraps with other roasted veggies/­­spiced chickpeas, crunchy greens and chutneys. Continue reading: Gujarati Potatoes with Sesame Seeds – Bateta Nu ShaakThe post Gujarati Potatoes with Sesame Seeds – Bateta Nu Shaak appeared first on Vegan Richa.

Vegan Barbacoa Mushroom Tacos

June 20 2017 Vegan Richa 

Vegan Barbacoa Mushroom TacosVegan Barbacoa Mushroom Tacos . These saucy Barbacoa Tacos are super easy and versatile. Use the sauce with beans, lentils or other shredded vegetables for variation. Vegan Barbacoa Recipe. Gluten-free Nut-free Soy-free Recipe. Barbacoa is a process of slow roasting meats that are served in tacos. The term has evolved over time to include fusion barbecue styles.  For these Barbacoa tacos, I use mushrooms as the substitute. The Sauce for the tacos is made of guajillo chiles which add a gorgeous color and smoky sweetness to the sauce, some chipotle peppers for additional smokyness and heat, some spices and caramelized onions. The mushrooms are cooked for 30 minutes in the sauce to absorb all of the flavor and get tender. Try not to eat up all the mushrooms right from the pan! You can also use other vegetables or beans with the sauce. Toss veggies in the blended sauce and bake until tender. Or simmer some black beans, chickpeas or lentils along with some chopped veggies in the sauce for 15-20 mins. Serve in tacos or make a Bowl with roasted veggies, onion, lime. Many options!Continue reading: Vegan Barbacoa Mushroom TacosThe post Vegan Barbacoa Mushroom Tacos appeared first on Vegan Richa.

Vegan Garlic Pasta with Roasted Cajun Cauliflower

June 14 2017 Vegan Richa 

Vegan Garlic Pasta with Roasted Cajun CauliflowerVegan Garlic Pasta with Roasted Cajun Cauliflower. Cauliflower is tossed in homemade Cajun spice blend and baked, then served over easy creamy Garlic sauce Penne Pasta. Vegan Garlic Pasta Recipe. Can be Nut-free gluten-free. This Easy Pasta comes together quickly and makes an amazing meal. Toss the Cauliflower in Cajun spice blend and put it in the oven to bake. Boil the pasta, simmer the sauce to thicken and fold in the pasta. Put it all together, garnish with parsley or basil. Perfect! This dish came about when I remembered some friends had recommended a dish with Cajun chikin over Creamy pasta (way back when). It was a popular dish at a neighboring restaurant. For a vegan version of that dish, I made this creamy garlicky pasta sauce with roasted and minced garlic, which makes a great pasta by itself or can be used as a garlic mac and cheese sauce. The Cajun spice blend is magic. Rub it all over the cauliflower, bake and try not to eat the entire helping. The baked Cajun Cauliflower is amazing! Make just that and serve it with a cooling dip as a starter or appetizer. The garlic sauce is easy and cheesy. Add elbows to it and make into a mac bake, covered with breadcrumbs mixed with smoked paprika or some of the cajun blend. So much Flavor!Continue reading: Vegan Garlic Pasta with Roasted Cajun CauliflowerThe post Vegan Garlic Pasta with Roasted Cajun Cauliflower appeared first on Vegan Richa.

Chocolate Peanut Butter Ice Cream Popsicles

June 8 2017 Vegan Richa 

Chocolate Peanut Butter Ice Cream PopsiclesThese Chocolate Peanut Butter Ice Cream Popsicles are like Peanut Butter Cup pops. 5 Ingredient Creamy Nut butter ice cream drizzled with melted chocolate. Vegan Gluten-free Recipe, Love Peanut Butter? Then you will love these Peanut butter popsicles! These pops come together really quickly, don’t need a ton of cashews and make a creamy nutty popsicle.  The nut butter is blended into non dairy milk then heated to a boil. Heating the nut butter mixture thickens it into a creamy state making a creamier frozen result rather than icy and hard. I used this method to make my almond butter mousse for the parfait here. with silky almond butter mousse.  Pour the creamy nut butter mixture into pop molds. Swirl in some melted chocolate if you wish. When frozen, glaze with chocolate. Or put the cooked nut butter mixture into an ice ream maker. Fold in melted chocolate towards the end for chocolate streaks for a Peanut butter and chocolate ice cream!  Ice cream for dayz.Continue reading: Chocolate Peanut Butter Ice Cream PopsiclesThe post Chocolate Peanut Butter Ice Cream Popsicles appeared first on Vegan Richa.

Crunchy Vegan Asian Salad With Baked Tofu & Garlic Soy Dressing

June 3 2017 Vegan Richa 

Crunchy Vegan Asian Salad With Baked Tofu & Garlic Soy DressingCrunchy Vegan Asian Salad With Baked Tofu & Garlic Soy Maple Dressing. Vegan Asian Salad. Marinated and Baked Tofu over Crunchy Greens, Peppers, Cucumber and carrots. Vegan Gluten-free Recipe This salad is perfect for the warm weather. Serve it with warm just baked tofu, or cold prebaked Tofu, plenty of crunchy juicy vegetables and this versatile garlic soy dressing.  This Baked Tofu is easy and a great topper for Salads. Press, Marinate, bake and done. For crispier result, toss the marinated tofu in cornstarch or other starch and bake. The dressing which is the same as the marinade, intensifies the baked tofu flavor and compliments juicy and crunchy veggies really well. Make a big bowl of this Salad for the next Summer Potluck or picnic.  Or make wraps with the Baked Tofu, Veggies and finely chopped greens tossed in the dressing!  Simple everyday ingredients and so much flavor. Whats your favorite everyday Quick Summer Salad?Continue reading: Crunchy Vegan Asian Salad With Baked Tofu & Garlic Soy DressingThe post Crunchy Vegan Asian Salad With Baked Tofu & Garlic Soy Dressing appeared first on Vegan Richa.

Potato Pesto Pizza with Vegan Basil Spinach Pesto

May 30 2017 Vegan Richa 

Potato Pesto Pizza with Vegan Basil Spinach PestoEasy Potato Pesto Pizza with 20 min Thin Crust. Basil Spinach Pesto makes for a refreshing Pizza Sauce Topped with thin potato slices, onion and garlic. Bake or make on the grill. Vegan Pesto Pizza Soyfree Recipe.  Its not really pizza season with the crazy heat, but this is one delicious Pizza you want to make come sun or rain. Thin crust, loads of fresh pesto, potatoes, onions or leek, thinly sliced garlic, loads of pepper. Delicious! Bake or grill it up if you’d rather not start up the oven. This flatbread Pizza works well with sliced potato or sweet potato and onions.  I use my 20 Minute Pizza Crust with Spelt flour for this flatbread pizza. The dough is rolled out into thin rustic crusts to make 2 medium size pizzas. I use a quick basil spinach cashew pesto as the base. Spread the pesto, sliced potato, onion and garlic. Add other toppings such as veggie crumbles or vegan sausage or artichokes. a Drizzle of extra virgin olive oil and bake to make a crisp refreshing Summery Pizza. Continue reading: Potato Pesto Pizza with Vegan Basil Spinach PestoThe post Potato Pesto Pizza with Vegan Basil Spinach Pesto appeared first on Vegan Richa.

Instant Pot Aloo Palak Dal – Spiced Potato Spinach Lentils

May 28 2017 Vegan Richa 

Instant Pot Aloo Palak Dal – Spiced Potato Spinach LentilsInstant Pot Aloo Palak Dal. Spiced Potato Spinach Lentils made in a pressure cooker or Instant Pot. Saucepan option. Vegan Gluten-free Soy-free Nut-free Recipe.  Whenever I have loads of greens to use up, I make Indian Subzi (vegetable side) with them in combination with potatoes, or just plain ginger and garlic. This veggie subzi is like my skillet Aloo Palak, with added lentils to make it into a meal. The meal comes together quickly and then its a wait for the pressure to release. Make it in an Instant Pot /­­ Pressure Cooker or a Saucepan. Use sweet potatoes, cauliflower or other hearty vegetables, use cooked chickpeas instead of lentils. Use a combination of greens such as chard, arugula, mustard greens etc. Add some coconut milk for creamier curry. So many variations and options! Serve it as a stew or with rice or flatbread. Continue reading: Instant Pot Aloo Palak Dal – Spiced Potato Spinach LentilsThe post Instant Pot Aloo Palak Dal – Spiced Potato Spinach Lentils appeared first on Vegan Richa.

1 Hour Masala Vegetable Pot Pie

May 23 2017 Vegan Richa 

1 Hour Masala Vegetable Pot Pie1 Hour Masala Vegetable Pot Pie. This Vegan Pot Pie is amped up with garam masala and spices. Use up seasonal veggies to make this vegetarian pot pie. Top with biscuits, puff pastry or serve as is with garlic bread or rice. Vegan Soy-free Recipe, Gluten-free option This Masala Pot Pie has all things I love, Creamy Spiced Sauce, Loads of veggies, Greens and topped with puff pastry /­­biscuits. The Sauce comes together really quickly in a blender. Chop up the veggies or use chopped frozen vegetables. Use your favorite made ahead biscuit dough or some vegan puff pastry sheet. Assemble, bake and patiently wait to devour the delicious vegetable pot pie.  The cream sauce is a Simple blender sauce with cashews, non dairy milk and spices. To use it in other dishes, bring to a boil to thicken and add roasted veggies, baked tofu or baked veggie balls. This casserole can also be made into individual portions in small ramekins with a biscuit on each. Bake for less time. Easy, crowd pleasing, fun pot pie casserole. Continue reading: 1 Hour Masala Vegetable Pot PieThe post 1 Hour Masala Vegetable Pot Pie appeared first on Vegan Richa.

VRIK Second Anniversary and Table of Contents

May 19 2017 Vegan Richa 

VRIK Second Anniversary and Table of Contents Has it been 2 Years since book release already. Vegan Richa’s Indian Kitchen is my first book. That and all the amazing Indian Vegan Recipes in it will always be dear to my heart. Many of you send me messages asking if Malai Kofta or gluten-free Naan etc are in the book. Yes they are! The TOC is visible on Look Inside in Amazon, but the search probably doesn’t work well. So on this second anniversary, here is the Table of Contents of all the Chapters of the Book! 150 Recipes and most are not on the blog. Use the Browser’s search function to find a recipe you are looking for or just browse through them. Interspersed in the list of recipes are a few of my favorite reviews. I am always amazed at how well it has been received (best seller since the launch) and so many people are cooking so much from it! If you like the book, please do leave a review on amazon with your favorite recipes and experiences so far! See other retailers US and International at the end of the post. And while you are here, also get the second one at preorder price   This website and the book would not be there without all the love and trust I get from you. I am so grateful. Thank You! I will be selecting 2 comments from the post to send signed copies to (US and Canada). Comment by May 26.  Continue reading: VRIK Second Anniversary and Table of ContentsThe post VRIK Second Anniversary and Table of Contents appeared first on Vegan Richa.

Peanut Butter Chickpea Cookie Pie

May 15 2017 Vegan Richa 

Peanut Butter Chickpea Cookie PiePeanut Butter Chickpea Cookie Pie. Chickpea Peanut Butter Cookies. Deep dish Cookie Pie. Fudgy Chocolate Chip Chickpea Cookie Pie Recipe. Vegan Gluten-free Soy-free Recipe. Can be Nut-free Some days I always have an excess of chickpeas when experimenting with aquafaba. There is only so much chana masala or other chickpea curries that I can eat in a week. This Chickpea cookie pie is handy to use those chickpeas and also be a treat to serve to everyone. This cookie pie is fudgy, chocolatey, crispy on the edges, gooey in the middle and just perfect all around. There is no flavor of the chickpeas. Serve these with your favorite vegan ice cream or as is. I like to make the pie skinnier than a deep dish cookie pie to allow it to crisp and cook evenly and be more cookie like. Other beans such as white beans or navy beans should work as well. This recipe is gluten-free and can be made nut-free.Continue reading: Peanut Butter Chickpea Cookie PieThe post Peanut Butter Chickpea Cookie Pie appeared first on Vegan Richa.

Vegan Almond Butter Mousse Strawberry Parfaits

May 11 2017 Vegan Richa 

Vegan Almond Butter Mousse Strawberry ParfaitsVegan Almond Butter Mousse Strawberry Parfaits. Almond or peanut butter thickened into a mousse and layered with strawberries. 6 Ingredient PB & J parfaits. Vegan Peanut Butter Mousse, Gluten-free, Grain-free Coconut-free Recipe.   Right in time for Mothers Day! These parfaits are like peanut butter and jelly mousse cups. I use smooth almond butter to make a 5 ingredient mousse and layer it fresh strawberries and some graham cracker crumbs. Serve these with a drizzle of melted chocolate or a caramel sauce. So Good! You can also use some strawberry or other berry compote in combination with the fresh berries. The mousse is lightly sweet, so use ripe fruits or add a drizzle of vegan caramel. I was planning to make a peanut butter mousse pie and was wondering about how to reduce the fat in the mousse. To get that rich and creamy consistency, the options would be to blend good amount of soaked cashews or coconut cream with the nut butter or blend it with silken tofu. I accidentally heated up my test cup of nut butter mixed with almond milk instead of the chai cup and it thickened into this thick creamy and still a bit light mixture. So that is what makes the mousse layer in these parfaits. The mixture of nut butter and nondairy milk thickens on heating and sets beautifully when chilled.  These parfaits are perfect served layered or made into a bowl with chia seeds, other fruits and a chocolate or caramel drizzle. Make these your own. Easy, Delicious and Summery.Continue reading: Vegan Almond Butter Mousse Strawberry ParfaitsThe post Vegan Almond Butter Mousse Strawberry Parfaits appeared first on Vegan Richa.

Spicy Hemp Crusted Jackfruit Nuggets

May 6 2017 Vegan Richa 

Spicy Hemp Crusted Jackfruit NuggetsSpicy Hemp Crusted Jackfruit Nuggets. Jackfruit spiced and breaded in hemp and spice breading and baked. Vegan Gluten-free Soy-free Recipe.  Snacking just got better with these Spicy Breaded Jackfruit Bites! Jackfruit is dipped in a flavorful batter, rolled in spices and hemp seeds and baked to crisp. Serve this with a favorite cooling dipping sauce.  I often make these with breadcrumbs for a crispier result. Use panko breadcrumbs or coarsely ground nuts for variation. The recipe is easily doubled (which is a great idea to double, because you will want all of it!). Unripe Jackfruit is used as a vegetable in many asian dishes. It has become popular as a meat substitute in other cuisines. In this recipe, I use the spices and batter that would make a fried chikin nugget kind of result with the jackfruit slices. Try these snack bites with Jackfruit, chikin subs or other veggies.Continue reading: Spicy Hemp Crusted Jackfruit NuggetsThe post Spicy Hemp Crusted Jackfruit Nuggets appeared first on Vegan Richa.

Curry Ramen with Miso Lentils

May 2 2017 Vegan Richa 

Curry Ramen with Miso LentilsCurry Ramen with Miso Lentils Recipe. Spicy Curry flavored broth, vegetables, noodles, cilantro, basil and Maple Miso Pepper Lentils make this a must make vegan ramen. Vegan Gluten-free Soy-free Recipe Sometimes recipes just come about without any plans. I was standing around in the kitchen wondering what to cook, to use up some of the veggies in the fridge and the lentils. I have plenty of dals with veggies or just veggies in some sauce. So it was time to change up the format.  I have ramen on list of to dos, but I am not a big fan of mushrooms. I was going through the to do list in my head (which is not necessarily efficient because the list in my head is always changing), Something clicked and this curry ramen ended up in our bowls for dinner. Loads of flavor, spicy or not to preference and add any vegetables you like. The lentils bring the bowl together. The lentils are simmered in miso, maple and pepper for a sweet savory umami topping. You can use mushrooms or tofu instead. Top generously with basil, cilantro and sprouts or other garnishes. Continue reading: Curry Ramen with Miso LentilsThe post Curry Ramen with Miso Lentils appeared first on Vegan Richa.

Spiced Smashed Potatoes with Mustard Ginger Tempering

April 26 2017 Vegan Richa 

Spiced Smashed Potatoes with Mustard Ginger TemperingIndian Spiced Smashed Potatoes with Mustard Ginger Tempering. Bonda like Samosa is a spiced potato snack. These smashed potatoes are topped with Bonda style tempering of ginger, chile, turmeric and mustard seeds. Vegan Gluten-free Recipe.  There are many many ways potatoes are used in Indian cuisine especially for snack options. Samosa is one of the popular snack. Bondas, Vada pav, Cutlets, patties, stuffed potato balls, mashed potato and chutney sandwiches, dabeli, masala pav, many chaat options and on and on. Most use long processes and often are deep fried. These Baked Smashed potatoes need just about 20 minutes active time and no frying! All the flavors, less work and a great looking dish! Bonda (mashed potato fritters) are somewhat like samosas. They are bites of mashed potatoes that have been spiced with a tempering /­­tadka of mustard, ginger, turmeric & chile. The potatoes are rolled into bite size balls which are dipped in chickpea flour batter and fried (generally gluten-free if the restaurants use only chickpea flour). You can find a recipe for Baked Aloo bonda in my Indian Kitchen book.  I use the Bonda tempering as a dressing on these smashed potatoes. Depending on the spices used, these would be Bonda Smashed potatoes or Samosa smashed potatoes or just Indian Smashed potatoes. Love potatoes? Love Samosas or other Indian spiced snacks? Then make these addictive Crispy Spiced Smashed Potatoes! Serve these with a dash of lemon juice or with Mint Chutney or Tamarind Chutney.  Continue reading: Spiced Smashed Potatoes with Mustard Ginger TemperingThe post Spiced Smashed Potatoes with Mustard Ginger Tempering appeared first on Vegan Richa.

Turmeric Carrot Muffins

April 23 2017 Vegan Richa 

Turmeric Carrot MuffinsTurmeric Carrot Muffins. These sunshine muffins have carrots, dry or fresh turmeric, fresh ginger and chia seeds. Coconut rounds up the flavor for a caramelized carrot ginger turmeric profile along with cardamom, cinnamon, nutmeg. Add nuts to these Turmeric muffins. No added sugar or oil needed. Vegan Soyfree Nut-free Recipe. Gluten-free option. These muffins are sunshine for the dreary mornings. Golden bites filled with chia, coconut, carrots and turmeric. The fresh sweet carrots when blended release their sweet juices and along with some maple syrup are enough sweetness for the muffin. Turmeric intensifies the color and adds its benefits in these easy muffins. Add cinnamon cashew frosting from my Carrot Cake Loaf to make decadent dessert or carrot cupcakes.  These carrot muffins can be made with fresh turmeric root or powdered turmeric. Turmeric and fresh ginger root add a burst of flavor. Coconut rounds up the flavor for a caramelized carrot ginger turmeric profile. Add nuts or dried fruit of choice. You can bake it into a loaf or make these gluten-free. See notes on the Recipe below. Continue reading: Turmeric Carrot MuffinsThe post Turmeric Carrot Muffins appeared first on Vegan Richa.

Mung Dal Fritters – Baked Moong Dal Pakoda

April 18 2017 Vegan Richa 

Mung Dal Fritters – Baked Moong Dal PakodaMung Dal Fritters – Baked Moong Dal Pakoda. Petite yellow lentils (split and skinned mung beans) soaked and blended to a batter to make pakoda/­­Bhajji with onions and greens. Use red lentils or chickpea flour for variation. Vegan Gluten-free Recipe These easy fritters use moong dal /­­ Mung dal which are split and skinned green moong beans. Moong Dal is often used to make dishes where chickpea flour is used, such as pancakes, fritters /­­pakora etc.  Moong Dal is often called petite yellow lentils in grocery stores like whole foods. See Dal names and photos here. Mung Dal makes soft nutty fritters. Add just onions and greens or add shredded veggies of choice to this versatile batter. You can use red lentils (split red lentils) to make these fritters as well. Red lentil batter does not hold its shape as well.  There are many kinds of pakoda/­­ pakora/­­bhajji/­­fritters in Indian cuisine. Some use besan(gram flour), chickpea flour, other bean or pea flour, some others use soaked moong dal or urad dal to make the batter. Some are simple spiced with cumin, mustard or carom seeds, some use have a tempering with curry leaves, and some others use spice blends. Most are deep fried.  Make these moong dal pakoda for a change from chickpea flour fritters. Serve with Mint Cilantro Chutney or other chutneys of choice or with Kadhi (spiced yogurt sauce). You can also use the batter to make thin pancakes like chickpea flour pancakes and serve for snack or breakfast. Let me know in the comments how they turned outContinue reading: Mung Dal Fritters – Baked Moong Dal PakodaThe post Mung Dal Fritters – Baked Moong Dal Pakoda appeared first on Vegan Richa.

Carrot Pudding with Cardamom – Carrot Kheer Recipe

April 11 2017 Vegan Richa 

Carrot Pudding with Cardamom – Carrot Kheer RecipeCarrot Pudding with Cardamom – Carrot Kheer Recipe. Shredded Carrots slow cooked with almond milk, roasted nuts and cardamom. Serve as is or top with toasted nuts, seeds and chia. Vegan Gluten-free Grain-free Soy-free Nut-free option This carrot pudding is is mix of gajar halwa and rice pudding /­­kheer. The carrots are shredded and roasted a bit then cooked further in non dairy milk. The pudding is flavored with cardamom. Use other spice of choice, such as cinnamon, nutmeg or saffron. Add in some turmeric for a breakfast pudding. This makes a great dessert or breakfast. Sweet carrots need only a bit of additional sugar added. you can omit the sweetener and add more of chopped dried dates, figs or currants and a touh of maple syrup if needed.  Gorgeous, simple, gluten-free and grain-free. Easily made nut-free. Perfect for Easter.Continue reading: Carrot Pudding with Cardamom – Carrot Kheer RecipeThe post Carrot Pudding with Cardamom – Carrot Kheer Recipe appeared first on Vegan Richa.

Peanut Butter Chocolate Banana Muffins – 1 Bowl / Blender

April 4 2017 Vegan Richa 

Peanut Butter Chocolate Banana Muffins – 1 Bowl / BlenderPeanut Butter Chocolate Banana Muffins. 1 Bowl /­ Blender. No Added oil in these tall muffins. Easy 1 Bowl Chocolate Banana Muffins. Vegan Soy-free Recipe. Gluten-free option. These muffins are tall, moist, bananaey, chocolatey, nut buttery and all things good. There are hints of all the flavors, some banana, some nut butter and a good amount of chocolate in these breakfast muffins. And they use only 1 Bowl or 1 Blender!  Make these with any nut butter of choice or use sunflower seed butter to make them nut-free. Omit the walnuts and top with chocolate chips. These also do well made with a gluten-free flour blend. See Recipe notes for the gf blend I use. I use pretty ripe bananas and need 2 or 3 tbsp sugar in the muffins. If the bananas are not ripe enough and you are using unsweetened cocoa, add a bit more sugar or sweetener. I often use almond butter in muffins or cake recipes instead of peanut butter as almond butter makes them slightly more moist. You can also swirl in additional almond butter or softened peanut butter into the batter after adding chocolate chunks, so the muffins will have swirls of nut butter within.  Do you like chocolate and banana or chocolate and peanut butter or chocolate banana and peanut butter?Continue reading: Peanut Butter Chocolate Banana Muffins – 1 Bowl /­ BlenderThe post Peanut Butter Chocolate Banana Muffins – 1 Bowl /­ Blender appeared first on Vegan Richa.

Peanut Carrot White Bean Burgers

March 31 2017 Vegan Richa 

Peanut Carrot White Bean BurgersWhite Bean Burgers with Carrots, Peanuts and thai flavors. Topped with sweet and sour Butternut squash. Asian Peanut Bean Burgers. Serve as Burgers or make a bowl with greens, and roasted butternut or sweet potato. Vegan Gluten free Option.  Are we all ready for Summer already? I am quite tired of the rain in PNW. Who am I kidding, Spring isnt going to be fun. Thankfully now I know I am not the only person who has a barometer in her sinuses.  Anywho, lets get to this easy and delicious Peanut and White Bean Burger topped with roasted squash or sweet potato that is tossed in sweet and sour sauce and sriracha. As with most veggie burgers, these can easily be made into wraps or served in a bowl with greens and more of the sweet sour sriracha dressing. These Asian flavored burger patties with Peanuts, carrots, celery are crunchy, peanutty and fun. Use other nuts or toasted sunflower seeds or pepitas to make nut-free. A dressing of sweet sour or a bbq sauce take these to another level.  Make these patties and let me know on Instagram or here how you served them!Continue reading: Peanut Carrot White Bean BurgersThe post Peanut Carrot White Bean Burgers appeared first on Vegan Richa.

Hazelnut Brownies – No Bake Brownies

March 29 2017 Vegan Richa 

Hazelnut Brownies – No Bake BrowniesHazelnut Walnut Brownies – No Bake Brownies with dates, roasted hazelnuts and walnuts. Easy Fudgy No Bake Vegan Brownies. No Bake Nutella Brownies. Vegan Gluten-free Recipe. These brownie bites are like nutella brownies, but no bake, no make the nutella and of course no palm oil or dairy like the usual nutella. Just 6 ingredients, toasted hazelnuts, walnuts, dates, cocoa and some maple. I top these with a creamy non dairy chocolate ganache. So good! Serve these with a simple vegan vanilla ice cream or some whipped coconut cream. and some date caramel. yum. If you missed it, my next cookbook is now available to Preorder!! It has recipes like the blog, many cuisines and lots of easy meals. The book will have both US and metric system measures and Nutrition calculation as well, which I hope to eventually also add on the blog.  What are your dessert plans for today?Continue reading: Hazelnut Brownies – No Bake BrowniesThe post Hazelnut Brownies – No Bake Brownies appeared first on Vegan Richa.

Red Lentil Tortilla Soup – Instant Pot/Saucepan

March 23 2017 Vegan Richa 

Red Lentil Tortilla Soup – Instant Pot/SaucepanEasy Tortilla Soup with Red lentils. 1 Pot 30 Minutes! Make it in a saucepan or Instant Pot. Add veggies of choice, garnish with tortilla chips or avocado. Vegan Gluten-free Soy-free Nut-free Recipe.  This easy 1 pot tortilla soup has red lentils, peppers, tomato, veggies that you want and a few spices. Put everything in a saucepan and simmer until done. I like red lentils in this soup as they cook quicker and make for a lighter dinner. Beans can be an issue for some for dinner, and this works out perfectly. You can also add in some uncooked washed quinoa while simmering. Add veggies of choice and serve with garnishes of choice.  Few ingredients, 1 pot, filling and quick. whats your favorite addition to tortilla soups?Continue reading: Red Lentil Tortilla Soup – Instant Pot/­­SaucepanThe post Red Lentil Tortilla Soup – Instant Pot/­­Saucepan appeared first on Vegan Richa.

8 Spice Veggie Stir fry – Vegetable Masala Subzi

March 20 2017 Vegan Richa 

8 Spice Veggie Stir fry – Vegetable Masala Subzi8 Spice Veggie Stir fry – Vegetable Masala Subzi. Use up the veggies to make this dry Veggie Stir fry with Indian Spices. Serve with Dal or Curries or make a wrap with a dressing of choice. Vegan Gluten-free Soy-free Nut-free Recipe This easy Indian Spiced Veggie stir fry is great to use up all the veggies from the refrigerator or the CSA box. Chop them all to somewhat similar size, roast up the spices, add veggies and cook until done. I use a 8 spices in this stir fry. Fenugreek, black pepper, cumin, coriander, mustard, turmeric, cayenne and cinnamon. Together these spices make this a fragrant and mouth watering stir fry. These spiced veggies can also be put into a wrap or burrito and served with cilantro mint chutney or vegan ranch or coconut chutney. Or serve with Lentil Dals, or easy curries.  Try it and let me know how it worked out! I made wraps with the veggies with some vegan ranch. So good!Continue reading: 8 Spice Veggie Stir fry – Vegetable Masala SubziThe post 8 Spice Veggie Stir fry – Vegetable Masala Subzi appeared first on Vegan Richa.

Blender Chia Orange Cranberry Muffins

March 14 2017 Vegan Richa 

Blender Chia Orange Cranberry MuffinsEasy Chia Orange Cranberry Muffins. These breakfast Muffins are simple and full of flavor. Blend up the wet and dry in a blender, pour and bake. Vegan Nut-free Soy-free Recipe. Makes 11 to 12 muffins. These Zesty Orange Muffins are perfect to add the sunshine to your day. They are super easy. Put all the wet in a blender, blend. Add chia seeds and let ithem sit for a few minutes. Then blend in the dry, pour into muffin pan, bake and done. Beautiful, fluffy, zesty, seedy muffins.  Just like my Lemon Coconut Chia Muffins, these are citrusy fluffy muffins have chia seeds for a bit of texture. Orange juice helps the muffins brown and caramelize on top. Add any berries of choice. I had a big bag of frozen cranberries from fall which needed using and orange and cranberries are a perfect combination. Continue reading: Blender Chia Orange Cranberry MuffinsThe post Blender Chia Orange Cranberry Muffins appeared first on Vegan Richa.

What to cook this March – 30 Seasonal Recipes

March 8 2017 Vegan Richa 

What to cook this March – 30 Seasonal Recipes It is supposed to get warmer, sunnier and longer days and only 1 of these is being met. We had snow the other day and some sun once last week. Anywho, there are loads of fresh veggies hitting the market to help us feel Springy. Here are 30 ways to incorporate them into everyday meals! Crisp Asparagus, vibrant Broccoli, fresh cabbage, multi colored carrots, brussels sprouts and Juicy Oranges is Whats in season in March. Lets get the Spring started already. 

Vegan General Tso’s Tofu Sandwich

March 2 2017 Vegan Richa 

Vegan General Tso’s Tofu SandwichGeneral Tso’s Tofu Sandwich. Vegan General Tso Sauce Recipe. Bake the tofu or pan fry, add blanched veggies and make a sandwich or wrap. Vegan Nut-free Recipe. can be gluten-free with gf buns or wrap. If I could just grab this General Tso’s Tofu Sandwich off the screen I would! This simple sandwich has a quick general tso’s sauce poured all over some pressed tofu and baked, served over blanched broccoli and greens in a sandwich. You can make it into a wrap or serve it up bowl style with some cooked grains, greens and sprouts.  I generally make pan fried version of general tso’s tofu or veggies with variations of this sauce. But we all need a change from the usual stir fry. For the sandwich I wanted larger slices of the tofu, no rice and less time in the kitchen. This sandwich = one is not enough! Make it and let me know how you served it! You definitely want to make this Vegan General Tsos Sauce. Continue reading: Vegan General Tso’s Tofu SandwichThe post Vegan General Tso’s Tofu Sandwich appeared first on Vegan Richa.

Soft Whole Wheat Dinner Rolls

February 27 2017 Vegan Richa 

Soft Whole Wheat Dinner RollsSoft Whole Wheat Dinner Rolls. Moist and soft Whole wheat Rolls 100% Whole grain rolls. Use as Wheat Buns for Burgers or Sliders. Vegan Whole Grain Dinner Rolls. Soy-free Palm Oil-free Recipe These rolls are 100% Whole grain and so soft and do not taste like cardboard or dirt! Based off my 100% Whole wheat bread, the rolls have additional help in moisture from the tangzhong (roux), Tangzong starter breads or milk breads are often the softest breads. Tangzhong along with the sponge are the secret to perfectly moist Whole Grain Rolls.  The flavor of these rolls is very dependent on the whole grain flour used. Often the flour goes rancid or is starting to go rancid depending on when the grains were processed. Breads with combination of whole and all purpose/­­white flour have a milder flavor. In all whole grain baked goods that are sweet or savory, the flavors take over the whole grain flavor and work well. In a bread that is just whole grain flour, water and yeast, the grain flavor comes through very strong. It is the least strong in freshly baked bread and gets stronger (bitter or rancid) as it sits. You can also use aquafaba for additional moisture in these. These rolls are best served fresh and warm.  These rolls can be made ahead (refrigerated or frozen, then thawed and baked). For soft Gluten-free dinner rolls, see these. I generally use some whole grain spelt with the wheat or a combination of regular whole wheat which is red wheat flour, and white whole wheat which is flour of winter white wheat. Combination flours help with the flavor and texture. It looks like a long process, but its mostly rest and rise time and bake time with just 15- 20 mins active.  Continue reading: Soft Whole Wheat Dinner RollsThe post Soft Whole Wheat Dinner Rolls appeared first on Vegan Richa.

Ethiopian Berbere Chickpea Pizza with Tahini Garlic Dressing

February 21 2017 Vegan Richa 

Ethiopian Berbere Chickpea Pizza with Tahini Garlic DressingEthiopian Berbere Chickpea Pizza Recipe with Tahini Garlic Dressing. Amazingly flavorful pizza. Dress with tahini dressing, vegan ranch or other creamy dressing. Vegan Soyfree Nut-free Recipe. Gluten-free Crust option. Do we need more chickpeas on pizza recipes, yes of course! This pizza is more like a flatbread with an olive oil glaze, tomatoes and onions, a generous layer of chickpeas tossed in Ethiopian berbere spice blend. Once baked, it is finished with a tahini dressing, or other creamy dressing or use lemon juice.  The crust is my 20 minute crust. It is a simple crust where the flour, water, yeast is mixed up to a loosely formed soft dough, no kneading necessary. Let it sit for 5-10 mins, shape, add layers. See Crust video on this post. I work in parallel for the pizza so the crust sitting close to the heating oven gets plenty rise time while I prep the layers and add them. The chickpeas are tossed with berbere spice, salt, garlic. The veggies sliced thin. The dressing can be made from scratch or use vegan mozzarella shreds or vegan ranch. Bake and done. For variations, use other beans or lentils or a mix of chickpeas and veggies such as zucchini, mushrooms, or partially cooked cauliflower. Berbere ideally is a paste made by simmering the whole spices with onion and garlic, then blended and used. I use a dry spice mix for this recipe (see from scratch recipe below). Use premade berbere or use other spice blends like Shawarma or Garam masala as both pair well with creamy tahini based dressing. You can easily make this baked on a large tortilla for a tortilla pizza or roll up into a wrap. Cook the spiced chickpeas on stove top or bake until crisp and use with veggies, lettuce, tahini dressing.  Make this and let me know in the comments how it turned out! I love hearing from you. Do post pictures and tag me on instagram or post on my facebook page. Continue reading: Ethiopian Berbere Chickpea Pizza with Tahini Garlic DressingThe post Ethiopian Berbere Chickpea Pizza with Tahini Garlic Dressing appeared first on Vegan Richa.

Vegan Tiramisu Fudge Bars

February 14 2017 Vegan Richa 

Vegan Tiramisu Fudge BarsTiramisu Fudge Bars with creamy cashew vegan mascarpone layered with cocoa coffee cream. These freezer fudge bars are easy and dreamy. Vegan Gluten-free Soy-free Recipe These fudgy creamy bars have a vanilla cashew layer with a bit of tang like masarpone and a creamy cocoa coffee layer. Together they feel like a tiramisu in icecream fudge form. Dont like coffee? just make a vanilla and chocolate version. Or add a layer of cookie dough instead of cocoa layer for fudge sandwiches! Easy and perfect for valentines day or any day of the week.  These fudge bites retain their shape in the fridge too. I like them from the freezer as they are sturdy and less messy. I also like them sliced smaller so they are bite size. No biting into the cold bar needed then! You can also serve these as ice cream. Scoop so you get both layers and serve. The almond extract adds an amazing amaretto like flavor. Use amaretto liquor if you like.  Continue reading: Vegan Tiramisu Fudge BarsThe post Vegan Tiramisu Fudge Bars appeared first on Vegan Richa.

18 Vegan Chocolate Dessert Recipes for Valentines Day

February 9 2017 Vegan Richa 

18 Vegan Chocolate Dessert Recipes for Valentines DayVegan Chocolate Dessert Recipes. Easy Chocolate Cake, Brownies, Chocolate Chip Cookies, Chocolate Mousse, Chia Chocolate Shake, Marble Chocolate Cake, Chocolate Silk Pie and More. Vegan Chocolate Recipes for Valentines Day. I mean do we really need a day to eat more chocolate! Make a Moist Fudgy Chocolate Cake, a mousse cake, Chocolate Chip Cookies, Blizzard, Truffkes,, Brownies, Fudge and what not. Everything Chocolatey, Everything comfort food, Everything Palm oil free.  What are you making today! or for Valentines Day? My current faves are the super simple Boston Cream Pie Pudding, Cookie Dough Truffles, All Chocolate Ginger Fudgy Cookies and the PB Blender Cake. They disappear too soon. Continue reading: 18 Vegan Chocolate Dessert Recipes for Valentines DayThe post 18 Vegan Chocolate Dessert Recipes for Valentines Day appeared first on Vegan Richa.

Vegan Banana Bread with Toasted Walnuts and Coconut

February 2 2017 Vegan Richa 

Vegan Banana Bread with Toasted Walnuts and CoconutVegan Banana Bread with Walnuts. Classic Super moist Banana bread with toasted nuts and coconut. No Palm oil. Vegan Recipe. 1 Bowl, 1 Blender. There cannot be too many banana breads right. I love my 1 Bowl Banana Apple Bread. Its the right amount of sweet, moist and banana-ey. Its slightly different from the classic pound cake like banana bread. This version inspired by the many tips on serious eats, has shredded coconut, coconut oil, toasted nuts and lots more spice. The resulting loaf is a caremelly, bananey, nutty goodness, that you want to snack on morning and evening.  The wet ingredient list is blended up. Blend up the whole banana. The dry mixed in a bowl. Mix both, pour into a pan, Sprinkle walnuts and bake. Simple and ahmazing.  The bread is like a less sweet pound cake with amazing texture. I like to toast the walnuts and the coconut for deeper flavor. Add spices of choice. I use cinnamon, cardamom, nutmeg. These Bakery style Banana bread is great as is or with a drizzle of maple. If you use very ripe bananas and add in dried fruit like dates and currants, you can omit the added sugar.  Make this Coconutty 1 Bowl Vegan Banana Bread! Continue reading: Vegan Banana Bread with Toasted Walnuts and CoconutThe post Vegan Banana Bread with Toasted Walnuts and Coconut appeared first on Vegan Richa.

Vegan Scalloped Potatoes and Cauliflower with Jamaican Curry Spices

January 28 2017 Vegan Richa 

Vegan Scalloped Potatoes and Cauliflower with Jamaican Curry SpicesVegan Scalloped Potatoes and Cauliflower with Jamaican Curry Spices. Curried Scalloped Potatoes. Vegan Potato Gratin. Easily made gluten-free and nut-free. Oil-free option These Creamy Vegan Scalloped Potatoes are a quick, easy and crowd pleasing side. You can make these as decadent as you wish. I use almond milk and flour to make the creamy sauce that is well spiced with Jamaican Curry Spice Blend. I made up the Curry blend to my preference and it uses flavors from Jerk seasoning and the traditional Jamaican curry powder to get this amazing burst of flavor. You will want to make double, triple batch of this blend and sprinkle it over everything! Just use whichever spices and herbs you have. There is tons of flavor with or without a few. Don’t let that long list of spices deter you. You need to make this atleast once! I dont use turmeric in my blend for a non yellow sauce. You can add turmeric. For a super quick Jamaican Curry Blend, use 1.5 to 2 tsp curry powder of choice and generous dashes of thyme, parsley, all spice, nutmeg and some lime zest. The topping is garlic, breadcrumbs and paprika. Use just garlic, or add some nutritional yeast for cheesy profile, or vegan parm. Yuhmmm.Continue reading: Vegan Scalloped Potatoes and Cauliflower with Jamaican Curry SpicesThe post Vegan Scalloped Potatoes and Cauliflower with Jamaican Curry Spices appeared first on Vegan Richa.

40 Vegan Party Food Recipes

January 23 2017 Vegan Richa 

40 Vegan Party Food RecipesVegan Party Food Recipes to impress the party. Appetizers, Dips, Finger Food for the Super bowl Party or other get together. Gluten-free and Soy-free Options Seahawks are out of the game this year. But there are some great teams playing. the 4  hour long tv time needs munchies. Or any other get together for that matter. These Vegan Party Food Recipes are for everyone at the party. Appetizers, Dips, Finger Food for the Super bowl Party, potlucks, picnics or other events. Gluten-free and Soy-free OptionsContinue reading: 40 Vegan Party Food RecipesThe post 40 Vegan Party Food Recipes appeared first on Vegan Richa.

Broccoli Stir fry with Indian Spices – Broccoli Sabji

January 18 2017 Vegan Richa 

Broccoli Stir fry with Indian Spices – Broccoli SabjiBroccoli Stir fry with Indian Spices – Broccoli Sabji /­­ Subzi with mustard seeds, coriander, fenugreek, turmeric and cinnamon. 1 pot, 20 mins.Vegan Gluten-free Soy-free South Indian Fusion Broccoli Recipe. Serve as a side, or with dal, or fill up a taco or wrap.  Its always fun to find more ways to incorporate veggies into everyday meals. Certain veggies are easy to fit into stir fries, roasted, sauces, curries or other preparations, while others not so much.  I keep trying to find ways to like Broccoli and I like it when it is not raw or blanched or in a big tree form Whether you have preferences like me or not, you will love this South Indian Style Shredded Broccoli Stir fry with mustard seeds, coconut and a great blend of spices. Broccoli is processed in a food processor to a coarse shred. Whole spices are tempered in hot oil, then onions caramelized with some ground spices, then broccoli and coconut mixed in and