Vegan Richa - vegetarian recipes

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Spicy Potato Curry

Vegan Chocolate Pecan Pie – Glutenfree option

Roasted Potato and Split Pea Salad with Miso Vinaigrette

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Vegan Richa vegetarian recipes

Vegan Pumpkin Donuts with Cinnamon Sugar

yesterday 00:15 Vegan Richa 

Vegan Pumpkin Donuts with Cinnamon SugarVegan Pumpkin Donuts with Cinnamon Sugar. Soft, Spiced, Amazing. Vegan Doughnuts. Pumpkin Cinnamon  sugar Donuts. Nut-free option. Gluten-free option One more before I head off to a small break. These easy Pumpkin donuts are quick to put together and bake up beautifully. Make the batter, get the family involved in squeezing it out into the doughnut pan. Bake, add toppings of choice! I use a simple cinnamon sugar topping. a pumpkin pie spiced glaze or Cream cheese glaze would work wonderfully as well.   If you haven’t already, get my book (which is currently 46% off on amazon, and 30% in uk), pick up the bonus recipe bundle with new recipes + videos. Check out my Thanksgiving lists for Mains and Desserts that use easy everyday ingredients. Have a wonderful holiday!Continue reading: Vegan Pumpkin Donuts with Cinnamon SugarThe post Vegan Pumpkin Donuts with Cinnamon Sugar appeared first on Vegan Richa.

Vegan Chocolate Pecan Pie – Glutenfree option

November 20 2017 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

November 20 2017 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.

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 steamed. Serve as a side with Dals or Indian curries or an Indian spread, or make wraps or burrito with this broccoli with some spiced chickpeas or other beans. The shredded broccoli is somewhat like broccoli rice, but spiced to get an amazing flavor profile.  Continue reading: Broccoli Stir fry with Indian Spices – Broccoli SabjiThe post Broccoli Stir fry with Indian Spices – Broccoli Sabji appeared first on Vegan Richa.

Pinto Bean Fajita Tacos with Cilantro Chile Lime Marinade

January 13 2017 Vegan Richa 

Pinto Bean Fajita Tacos with Cilantro Chile Lime MarinadeVeggie Pinto Bean Fajita Tacos with Cilantro Chile Lime Marinade. Amazing Fajita Marinade for veggies and Beans. Vegan Gluten-free Soy-free Vegetarian Fajita Recipe. Hello there amazing tacos filled with marinated veggies and marinated beans. This cilantro chile lime marinade is versatile and addictive. Zingy, cilantroey and flavorful.  Blend up the marinade. Marinate the beans and veggies for a few minutes. Cook them in a skillet, fill up your tortillas, add other toppings and done. Simple ingredients that all come together to make these delicious and quick fajita tacos. When I don’t have much to say on the post.. see taco, make taco! Continue reading: Pinto Bean Fajita Tacos with Cilantro Chile Lime MarinadeThe post Pinto Bean Fajita Tacos with Cilantro Chile Lime Marinade appeared first on Vegan Richa.

Tofu and Brown Rice Noodles in Hoisin Sauce

January 7 2017 Vegan Richa 

Tofu and Brown Rice Noodles in Hoisin SauceTofu and Brown Rice Noodles in Vegan Hoisin Sauce. Hoisin Noodles Veggie Stir fry. Use more veggies to make tofu-free. Vegan Hoisin Sauce Recipe. Gluten-free. 1 pot meals are perfect for weekdays and weekends and this one comes together quickly. Make your vegan hoisin sauce marinade. Marinate the tofu and set aside. Chop up the veggies you want to use. Boil the noodles, transfer to skillet and stir fry.  Easy, delicious and satisfying. You can use a vegan hoisin sauce or use my homemade version below. To make this nut-free use sun butter and omit the nuts.Continue reading: Tofu and Brown Rice Noodles in Hoisin SauceThe post Tofu and Brown Rice Noodles in Hoisin Sauce appeared first on Vegan Richa.

Best Vegan Recipes 2016

January 2 2017 Vegan Richa 

Best Vegan Recipes 2016Best Vegan Recipes 2016. Top Recipes of the year from the blog. Amazing Vegan Gluten-free Soy-free Healthy Recipes. 16 Popular Posts. Another year went by. Interesting, enlightening, many emotions and motivation are a few words that come to mind that barely cover all of what has been 2016.  Onwards into 2017 with hope, love, peace and motivation.  And as always great food! Thank you for loving so many of the recipes and thank you for being here. Happy New Year Everyone! Continue reading: Best Vegan Recipes 2016The post Best Vegan Recipes 2016 appeared first on Vegan Richa.

Gingerbread Muffins – Blender Triple Ginger Muffins

December 29 2016 Vegan Richa 

Gingerbread Muffins – Blender Triple Ginger MuffinsSoft Moist Triple Ginger Gingerbread Muffins with candied, fresh and ground ginger and gingerbread spices. This muffin batter can be made in a blender! Vegan Nut-free Soy-free Recipe These gingerbread muffins are super easy, 10 minutes to mix up and then its wait to bake. Triple ginger in the muffins adds the perfect ginger flavor for the winter months. Fresh, ground and candied ginger. Add nuts or dried fruit for variation. Serve with a Pumpkin Spice Trumeric Latte or Vegan Eggnog.  These muffins age really well and taste best after a few hours. The flavors get stronger and they get more moist as they sit. Store on the counter for a few days. I made these over the holiday weekend and they made for an amazing breakfast the next day. You can also bake the batter into a loaf. Bake for 40 minutes or until a toothpick from the center comes out clean. Cool completely, frost if you like and slice to make gingerbread cake slices.    Continue reading: Gingerbread Muffins – Blender Triple Ginger MuffinsThe post Gingerbread Muffins – Blender Triple Ginger Muffins appeared first on Vegan Richa.

Easy Vegan Eggnog Recipe

December 23 2016 Vegan Richa 

Easy Vegan Eggnog RecipeEasy Vegan Eggnog Recipe with eggy chickpea flour custard , almond milk, nutmeg, cloves and cinnamon. Homemade Nog. Make Golden Eggnog with Turmeric or add Cardamom for Chai spice. Vegan Holiday Drink Recipe Vegan Nog is easy to find these days with so many brands coming out with vegan options. If you want to make some from scratch, this is an amazing version for you. Add spices to preference, add liquor or not and make this holiday drink. Honestly, I don’t think I ever actually liked eggnog in my pregan days. Those days feel so far away that I cannot remember why I didn’t like eggnog. But this vegan version has me hooked. This Vegan Eggnog is all creamy and foamy with no eggs. Chickpea flour (or use regular flour) is cooked up into a thick custard, that is blended into non dairy milk and spices. I like this chilled when using almond milk since some almond milk brands dont do well with boiling. For a hot version use soy milk or other non dairy milk. Fold in some whipped aquafaba for more foamy texture.  If you make this, do leave me a comment here on the post or tag me on Instagram. Continue reading: Easy Vegan Eggnog RecipeThe post Easy Vegan Eggnog Recipe appeared first on Vegan Richa.

100 Vegan Christmas Recipes Glutenfree options

December 17 2016 Vegan Richa 

100 Vegan Christmas Recipes Glutenfree optionsVegan Christmas Recipes, Christmas Cookies, Dinners Ideas, Christmas Desserts and more. Plan you holiday menu and gifts. Gluten-free Soy-free options Merry Christmas and Happy Holidays Everyone. December is a favorite time of the year in terms of meeting family and friends and loads of amazing food. I am not a fan of the grey winter in the PNW. Cold and snow is ok with a bit of sunshine every now and then. If you are shopping for gifts this season, do drop by my gift guide from last year that includes biodegreadable toothbrushes made of bamboo, other everyday items as clothing shoes, Vegan cookbooks and Amazing People and Organizations we support. We alre also praying for and trying to find ways to help the people in Aleppo. Onwards into 2017 with hope, love, and good foodGluten-free (GF) and Soy-free (SF) options are marked.  Continue reading: 100 Vegan Christmas Recipes Glutenfree optionsThe post 100 Vegan Christmas Recipes Glutenfree options appeared first on Vegan Richa.

Chickpea Cauliflower Rice Biryani with Tomato Raita

December 13 2016 Vegan Richa 

Chickpea Cauliflower Rice Biryani with Tomato RaitaChickpea Cauliflower Rice Biryani. 1 pot 30 Minute Meal with Veggies, Chickpeas, Spices, and “Cauliflower Rice”. Served with vegan Tomato Raita. Vegan Gluten-free Soy-free Grain-free Recipe. Easily made oil-free. Biryani is a rice dish with multiple layers and flavors that is served as star dish with condiments, or a side. In this version, the rice is replaced by shredded cauliflower.  This one pot meal comes together fairly quickly if you have some spices and canned or cooked chickpeas. Chop up the veggies, shred the cauliflower and get started. Serve this Cauliflower Rie Biryani with a cooling vegan raita or mint cilantro chutney. Raita is a yogurt dip which is usually whisked yogurt, some chopped or grated veggies like onion, tomato, cucumber or boondi(fried chickpea balls), and spices like roasted ground cumin, cayenne and salt. Its a great condiment to serve with Indian food to tame the heat and flavors if needed. I use non dairy almond yogurt for this tomato raita and It works amazingly! Indian food has all those flavors because spices! Once you have a basic set, its a matter of taking some from where ever they are and using them. This biryani uses a few. Use whichever you have. There is a ton of flavor in this dish to manage with or without a few. Change up the game by using other spices or blends like berbere or jamaican jerk! If you make this or a variation, do tag me on IG (#veganricha). I love to see how it turns out and how its served. I get a lot of ideas from you all! Continue reading: Chickpea Cauliflower Rice Biryani with Tomato RaitaThe post Chickpea Cauliflower Rice Biryani with Tomato Raita appeared first on Vegan Richa.

Vegan Peanut Butter Cake with Chocolate Peanut Butter Glaze

December 8 2016 Vegan Richa 

Vegan Peanut Butter Cake with Chocolate Peanut Butter GlazeVegan Peanut Butter Cake with Chocolate Peanut Butter Glaze. Easy 7 Ingredient Blender Cake.  Ready in 25 minutes. Vegan Cake Recipe  This Peanut butter Sheet Cake is super easy, moist and takes just a blender! 5 minutes to get everything together. Few ingredients. Put everything in a blender. Or you can use 1 Bowl. Blend, pour, bake. Whip up the 4 ingredient chocolate glaze or make a peanut butter frosting. Frost and done.  The moist Nut Butter cake is amazing as is or with a glaze or frosting. Use any nut butter of choice. The chocolate glaze is just vegan chocolate + non dairy milk. Heat until it starts to melt, then take off heat and continue to whisk until smooth. At this point the chocolate mix should be warm-hot. Add in the nut butter and mix in. If the melted chocolate is too hot, the nut butter can separate (depends on the brand). Wait for a minute or so for the chocolate mixture to cool to warm and then mix in the nut butter. Add some chopped peanuts to the batter for crunch. Add dried fruits or chocolate chips. Make this easy delicious cake today and tag me on Instagram(#veganricha) or elsewhere. I have not made this gluten-free. I think a 1 1/­­2 cup gluten-free flour blend (that has xanthan) + 1/­­2 cup almond flour should work. Let me know if it works.  Continue reading: Vegan Peanut Butter Cake with Chocolate Peanut Butter GlazeThe post Vegan Peanut Butter Cake with Chocolate Peanut Butter Glaze appeared first on Vegan Richa.

Cookie Dough Truffles Vegan Gluten-free

December 2 2016 Vegan Richa 

Cookie Dough Truffles Vegan Gluten-freeVegan Cookie 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 very popular Cookie Dough Bars. It is easy to find cocoa butter based vegan chocolate which does not use palm oil. Works out perfectly in terms of melting, setting and flavor. Melt in your mouth goodness and so easy to whip up! You can shape the 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 Truffles Vegan Gluten-freeThe post Cookie Dough Truffles Vegan Gluten-free appeared first on Vegan Richa.

Brown Lentil Soup with Broccoli, Fenugreek & Black Pepper

November 29 2016 Vegan Richa 

Brown Lentil Soup with Broccoli, Fenugreek & Black PepperBrown Lentil Soup with Broccoli, Turmeric, Fenugreek seeds and black pepper. Warming Winter Dal with veggies and fenugreek for healing and detox. Vegan Gluten-free Soy-free Recipe If you haven’t noticed yet, we love Indian brown lentils over here. Dals can be made in several ways with the lentils and different spices, a combination of lentils, pulses, veggies and such.  This soup came about from my Sri lankan Lentil Coconut curry. The fenugreek seeds add a complex flavor to the soup. Fenugreek seeds are also known to help digestion, slow down absorption of sugar, and reduce inflammation. The whole seeds and ground up with black pepper, turmeric, coriander and cinnamon and used to flavor the soup. Cook lentils of choice and add the spices and veggies and simmer. Make this Dal Soup and serve as is with crackers or over rice or other cooked grains.  Continue reading: Brown Lentil Soup with Broccoli, Fenugreek & Black PepperThe post Brown Lentil Soup with Broccoli, Fenugreek & Black Pepper appeared first on Vegan Richa.

Vegan Gluten free Dinner Rolls with Garlic & Basil

November 24 2016 Vegan Richa 

Vegan Gluten free Dinner Rolls with Garlic & BasilVegan Gluten free Dinner Rolls with Garlic and Basil. Soft Puffy Gluten-free Dinner Rolls with fresh basil and garlic. Vegan Gluten-free Soy-free Recipe Gluten-free breads are an enigma. They might not rise, if they rise, they might be dry.. if they are soft and moist, they might not taste good. The taste part though is just about getting used to it.  For eg, I would rather make this chickpea flour cake instead of multiple flour gf rolls. I know chickpea flour, I like the taste and texture and the cake is moist, and generally has better success rate :). For regular dinner rolls, the rolls do much better when you steam it. You can steam these rolls in a steamer, or bake them covered so they get steamed while baking. The bread is best served fresh and warm. To make ahead, you can make the dough and refrigerate. Let it come to room temperature, then shape into rolls and proceed with the recipe. If you make these let me know how you like them. More gluten-free bread options listed below. Continue reading: Vegan Gluten free Dinner Rolls with Garlic & BasilThe post Vegan Gluten free Dinner Rolls with Garlic & Basil appeared first on Vegan Richa.

Chipotle Broccoli Fritters

November 18 2016 Vegan Richa 

Chipotle Broccoli FrittersSmoky Spicy Broccoli Fritters with Chickpea flour, spices, chipotle pepper and bbq sauce. Quick and Easy Snack or breakfast. Vegan Gluten-free Nut-free Soy-free Recipe. This weekend is going to be a mess of emotions, since Peppen our foster pup leaves for his adoptive home tomorrow. It is hard when these bundles of love leave. Do send loving thoughts his way for a happy life with his new family.  I might not cook as much so these fritters will be useful to have around. Super quick patties made with shredded broccoli, spices and chickpea flour. Process the broccoli in a food processor, mix in the spices, chipotle pepper, bbq sauce, and chickpea flour and pan fry. Done! Use a combination of veggies for variation like broccoli, cauliflower, carrots, zucchini, sweet potatoes and more. Serve with marinara, sriracha, bbq sauce, ketchup or other chutneys or dips. Serve as is or make sandwiches.Continue reading: Chipotle Broccoli FrittersThe post Chipotle Broccoli Fritters appeared first on Vegan Richa.

Turmeric Cauliflower Rice, Chickpeas, Black Pepper Hummus Bowl

November 11 2016 Vegan Richa 

Turmeric Cauliflower Rice, Chickpeas, Black Pepper Hummus BowlTurmeric Cauliflower Rice, Spiced Chickpeas or lentils, Black pepper hummus and Greens bowl. Amazing Flavors for any meal. Ready within 25 minutes. Vegan Gluten-free Grain-free Soy-free Recipe Some days I want a good easy meal but don’t want to cook something elaborate unless also making for the blog. That however can become a deterrent if I had no particular plan for the day. Eventually I drop the idea and whip up something to taste (noting ingredients just in case) and eat up a portion. I debate whether I should take photos to put it on the blog and depending on the recipe it ends up here or not.  This bowl came about similarly. I wanted to eat cauliflower rice, so I made a variation of my Turmeric Lemon Rice. that got paired with some easy spiced chickpeas and carrots. A dollop of hummus that had been spiked with freshly crushed black pepper, and a bowlful of greens of choice makes a lovely meal. Make the entire bowl or parts of it. But make some.  Cauliflower Rice is delicious simply spiced with turmeric and lemon. Black pepper boosts turmeric’s absorption and the flavor profile added to the hummus is amazing. Make hummus from scratch or use store bough or premade. Chickpeas and carrots are simply spiced with Moroccan spices. With premade hummus the meal comes together within 25 minutes. Serve the bowl with greens or lettuce and dash of lemon.  Continue reading: Turmeric Cauliflower Rice, Chickpeas, Black Pepper Hummus BowlThe post Turmeric Cauliflower Rice, Chickpeas, Black Pepper Hummus Bowl appeared first on Vegan Richa.

Banana Oatmeal Cookies – 1 Bowl 20 min

November 6 2016 Vegan Richa 

Banana Oatmeal Cookies – 1 Bowl 20 minBanana Oatmeal Cookies. Gluten-free Banana Oatmeal Breakfast Cookies with Chocolate chips. 1 Bowl 20 minute Banana Cookies. Vegan Gluten-free Oil-free Recipe. These cookies are fun and easy. They are crisp on the outside and soft inside. They are not overly soft, overly banana-ey with nut butter and banana making the wet base. They make a great snack.  Mash the banana, fold in the nut butter and maple. Add oats, almond flour and other dry ingredients. Fold in chocolate chips or add cranberries, candied ginger, choped up nuts or seeds. Shape, bake and serve. Use up those bananas! 2 days to go. Please Vote. Continue reading: Banana Oatmeal Cookies – 1 Bowl 20 minThe post Banana Oatmeal Cookies – 1 Bowl 20 min appeared first on Vegan Richa.

Best of October

November 2 2016 Vegan Richa 

Best of October October flew by with all the fall things, pumpkin, cooling weather, loads of thunderstorms, rain, grey skies, leaking windows, holidays and events all clubbed together in one weekend (Diwali on 30th and Halloween on 31st), blog and book work and on and on.  And in the middle of all this we also started fostering. So add some sleepless nights to the mix. I am hoping the over busyness will jar the creative juices that have been stagnating in the last few weeks and also give me that burst of energy. Like many people, I seem to get more productive and creative when I have less time. Continue reading: Best of OctoberThe post Best of October appeared first on Vegan Richa.

Kadai “Paneer” Tofu & Peppers

October 29 2016 Vegan Richa 

Kadai “Paneer” Tofu & PeppersKadai Paneer Tofu & Peppers. Kadhai Tofu in spiced tomato sauce. Shimla Mirch/­­ Capsicum, Broccoli and Crisped Hemp Tofu in an easy blender tomato almond sauce make a great Kadai “Paneer” entree for Diwali. Vegan Gluten-free Soy-free Cashew-free Indian Recipe.  This easy entree is full of flavor and comes together with about 20 minutes in the kitchen. Prep, chop, crisp the tofu, peppers, add blended tomato almond spices puree and let it all simmer to perfection. I used hemp seed Tofu in the pictures. So this dish is soy-free if you use it. Use regular Tofu or steamed tempeh or cooked chickpeas for variation to make Kadai Tempeh or Kadai Chickpeas!. The sauce use almonds for volume and texture. Omit to make nut-free. Happy Diwali to everyone who is celebrating.  Continue reading: Kadai “Paneer” Tofu & PeppersThe post Kadai “Paneer” Tofu & Peppers appeared first on Vegan Richa.

Brown Rice Kheer Recipe. Vegan Rice Pudding

October 24 2016 Vegan Richa 

Brown Rice Kheer Recipe. Vegan Rice PuddingBrown Rice Kheer Recipe. Vegan Rice Pudding. Indian Kheer for Diwali festival. Brown Rice simmered in almond cashew milk with cardamom, roasted nuts and currants or raisins. Vegan Gluten-free Recipe.  Diwali is this weekend! And that means sweets, savories, chivda, lighting oil lamps, prayers for prosperity and happiness and meeting everyone to share wishes.  Kheer is one of the favorite desserts in the festive season. It is easy, delicious with a dash cardamom or saffron and simmered for a long time till the rice is soft and almost dissolving into the milk. One of my aunts makes amazing kheer with soft rice that has soaked up all the milk and flavor, which would be slow cooked, chilled and served. I know rice pudding can be a like or dislike dish depending on memories and flavors. But for me memories around kheer are about all the extended family getting together, celebrating festivals and enjoying thick and fresh Indian Rice Pudding.  Continue reading: Brown Rice Kheer Recipe. Vegan Rice PuddingThe post Brown Rice Kheer Recipe. Vegan Rice Pudding appeared first on Vegan Richa.

Vegan Laksa – Malaysian Curry Laksa Soup Recipe

October 17 2016 Vegan Richa 

Vegan Laksa – Malaysian Curry Laksa Soup RecipeVegan Laksa – Malaysian Curry Laksa Soup Recipe. Homemade Laksa paste with Fresh Turmeric Root. Warming, spicy, flavorful soup for fall and winter. Curry Laksa Recipe. Vegan Gluten-free Soy-free. Pin it for later.  The past weekend was predicted to be filled with big storms, rain, wind, all grey and no sun. The forecast models were not entirely correct though, so we had some rain, some wind and some sun too. No one is complaining :). The temps are dropping however and the only thing I want to do is a curl up with a bowl of soup and listen to some holiday theme novels (audio books).  This Laksa curry is super flavorful, anti inflammatory and delightful. The paste can be made at home and used whenever you want a bowl of the soup or a quick stir fry. Use whatever ingredients you have in the paste and make this curry laksa with noodles or more veggies or crisped up panfried tofu.  The spices are toasted then blended or processed with herbs, aromatics, fresh turmeric root and some cashews. The paste is roasted in a little oil to release the flavors, then mushrooms and veggies and cooked for a few. The broth, coconut milk and noodles are brought to a boil and simmered until the noodles are tender and the soup thickens a bit to preference. Fold in some greens, mint and cilantro and serve. Fresh turmeric root adds the bright color to this laksa paste. Use ground turmeric if you cannot find the fresh root. Also try this turmeric root ginger root tea for the fall blues. Turmeric stains, so work carefully whether using fresh or dry.  Continue reading: Vegan Laksa – Malaysian Curry Laksa Soup RecipeThe post Vegan Laksa – Malaysian Curry Laksa Soup Recipe appeared first on Vegan Richa.

Chilli Tofu – Indian Chilli “Paneer” Recipe

October 12 2016 Vegan Richa 

Chilli Tofu – Indian Chilli “Paneer” RecipeChilli TofuIndian Chilli “Paneer” Recipe. Chilli Paneer is an Indo-chinese fusion stir fry served with fusion noodles or fried rice. Crisp Tofu replaces the Paneer cheese in this delicious and quick version. Vegan Gluten-free Nut-free Recipe Chilli Paneer is a popular dish from Indian-chinese cuisine. The cuisine evolved in the Chinese community who lived in Eastern India by adjusting and adding more Indian ingredients to chinese recipes. Indo-chinese is an extensive cuisine with options like Manchurian sauce with cauliflower or veggie balls(in my book), hakka noodles, Sichuan fried rice, hot and sour and manchow soups, chop suey, chow meins and others. These recipes even if they use a common/­­known name, are often different from their US or other country counterparts.  These fusion recipes are flavorful with abundant garlic and ginger, spicy and fun. In the vegetarian options, veggies or paneer make up the bulk of some dishes. There are specific sauces that have evolved for this cuisine like the chili garlic sauce or the vinegary green chili sauce that are often available in Indian stores or online. I make a quick chili ginger vinegar sauce from scratch for this Chilli tofu. The green chile sauce is flavorful and hot to preference (use mild to hot green chilies to preference). Tofu is cubed and crisped, then garlic, and veggies are cooked. The sauce is added and cooked lightly and tofu is tossed back in to coat. Serve this delicious dish with cooked rice or grains or over noodles of choice. Continue reading: Chilli TofuIndian Chilli “Paneer” RecipeThe post Chilli TofuIndian Chilli “Paneer” Recipe appeared first on Vegan Richa.

Vegan Cheesecake Baked Recipe

October 10 2016 Vegan Richa 

Vegan Cheesecake Baked RecipeEasy Vegan Cheesecake. Baked Vegan Cheesecake Recipe with Cashews and non dairy yogurt. Individual Cheesecake Tarts. Soy-free Gluten-free Recipe.   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: Vegan Cheesecake Baked RecipeThe post Vegan Cheesecake Baked Recipe appeared first on Vegan Richa.

Pumpkin Spice Turmeric Latte

October 5 2016 Vegan Richa 

Pumpkin Spice Turmeric LattePumpkin Spice Turmeric Latte. Warming comforting Golden Latte with pumpkin pie spices and turmeric. Pumpkin Pie spice + Turmeric milk! Ready in 10 minutes. Vegan Gluten-free Recipe. This super easy cup of latte is warming and perfect to sip on the cool fall evenings. Turmeric adds a golden hue, pumpkin pie spice is all things fall and nice. With the spices and frothy non dairy milk, it cannot get any more perfect. Easy, quick and delicious.  Bring water and spices to a boil. Blend or froth the non dairy milk, add to spiced water and bring to a boil. Sprinkle turmeric and serve. Add some pumpkin puree for a pumpkin latte. What is your favorite fall drink!Continue reading: Pumpkin Spice Turmeric LatteThe post Pumpkin Spice Turmeric Latte appeared first on Vegan Richa.

Best of September , Trends and Things

September 30 2016 Vegan Richa 

Best of September , Trends and Things Another month comes to an end. This month has been eventful in terms of the kind of recipes that were posted. This month was also about regrouping, getting back in the rhythm of blogging, recipe development and other work after the extended summer vacation with family.  Continue reading: Best of September , Trends and ThingsThe post Best of September , Trends and Things appeared first on Vegan Richa.

Curried Sweet Potato Lentil Salad

September 26 2016 Vegan Richa 

Curried Sweet Potato Lentil SaladCurried Sweet Potato Lentil Salad. Simple Indian spices, roasted sweet potato, earthy lentils, lime juice and a refreshing lunch bowl. Vegan Gluten-free Soy-free Nut-free Recipe. Can be made oil-free.  Lentils and sweet potato work beautifully together. Whether you want a Soup. a taco filling, Roasted whole Sweet Potatoes filled with Lentils, or a flavorful Spinach Sweet Potato Curry (use lentils instead of chickpeas).  Today’s recipe combines them again in this easy salad bowl. Sweet potatoes are roasted with garam masala/­­curry powder and cinnamon. Lentils are tossed with onions, tomato, cilantro, mustard oil or mustard and some garam masala and lime juice. Combine the 2 or serve in layers. Serve as a salad bowl with crackers or toasted pita. Use to fill up tacos or make quesadillas. How do you like your earthy brown lentils? Continue reading: Curried Sweet Potato Lentil SaladThe post Curried Sweet Potato Lentil Salad appeared first on Vegan Richa.

Corn Palak – Curried Corn and Greens

September 21 2016 Vegan Richa 

Corn Palak – Curried Corn and GreensCorn 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 GreensThe post Corn Palak – Curried Corn and Greens appeared first on Vegan Richa.

Vegan Deep Dish Pizza Recipe – 20 min Crust!

September 19 2016 Vegan Richa 

Vegan Deep Dish Pizza Recipe – 20 min Crust!Vegan Deep Dish Pizza Recipe. Easy Deep Dish Pizza with from scratch Crust, red pepper, spinach, vegan mozzarella and basil. Vegan Pizza Recipe with homemade 20 Minute Deep Dish Pizza Crust, almost no knead. Pin it for later. Most recipes that end up on the blog usually start as simple meals and then evolve into the fusion or creative versions of themselves. There are various easy vegan pizzas or deep dish pizza recipes on the web, so sometimes the recipe in its simplest form is overlooked. But those simple recipes are the ones that we all turn back to often. I posted this Black Eyed Pea Lasagna Deep dish pizza, and this Jalapeno Popper Mushroom White Sauce Deep dish  long back. Since then I have been making a simple deep dish with pizza sauce, vegan mozzarella, red pepper, greens, garlic, loads of herbs, a few ingredients and variations here and there. I made one again the other day and remembered to photograph and note it. This super easy Deep dish Pizza is saucy, filled with simple ingredients. It comes together quickly and makes for a filling meal. You can fill the pizza with any veggies you like, sauteed mushrooms, sliced veggies, some spiced tempeh crumbles etc. Make a tall Vegan Deep Dish Pizza! Continue reading: Vegan Deep Dish Pizza Recipe – 20 min Crust!The post Vegan Deep Dish Pizza Recipe – 20 min Crust! appeared first on Vegan Richa.

Spiced Tomato Soup Recipe – 20 Mins!

September 14 2016 Vegan Richa 

Spiced Tomato Soup Recipe – 20 Mins!Indian Spiced Tomato Soup. Clear your sinuses with this Easy homemade Vegan Tomato Soup.  Seasoned with cumin, coriander and Turmeric to warm you up this fall. Vegan gluten-free Soy-free Recipe. Souping has begun in our house to keep us warm through the colder nights. Nights are actually just cool, but my body is not yet used to the sudden temperature drop. Hence a bit of help from the warming spices and peppers goes a long way. Use up the summer tomato bounty.  Warm up with a spiced, warm, tangy and sweet soup. This easy tomato soup is seasoned with cumin, coriander, bay leaf and turmeric, has loads of garlic, has cayenne and black pepper to warm you up from the inside. Warming and healing and all kinds of good. To make it creamier, add a handful of cashews or pumpkin seeds in while blending, or use white beans. Use spices and herbs of choice for variation. I served the soup with vegan grilled cheddar cheese (Daiya cheddar slices) sandwich cut into bite size croutons. Continue reading: Spiced Tomato Soup Recipe – 20 Mins!The post Spiced Tomato Soup Recipe – 20 Mins! appeared first on Vegan Richa.

Spiced Lentil Chard Soup – Hariyali Dal

September 9 2016 Vegan Richa 

Spiced Lentil Chard Soup – Hariyali DalSpiced Lentil Chard Soup – Hariyali Dal. Creamy Red Lentils Cooked with Chard or other greens, tempered with whole spices. Easy weeknight Dahl. Vegan Gluten-free Soy-free Recipe.  I know right. How many yellow Dals can there possibly be? Very many my friend, very very many! Today’s Dal combines chopped up chard leaves , grated ginger, chile and cashew cream while cooking the red lentils. Hariyali means greens, hence greens filled Dal (lentil soup). The tadka or tempering uses simple whole spices that infuse the soup with an amazing flavor. As with all Indian food, everything tastes even better the next day! Serve over cooked grains as white or brown rice, quinoa or millet, or with flatbread and a side of roasted veggies.  Dal (a term used for any soupy preparation of lentils, split lentils, split beans and beans) has many variations and options. There might be regional recipes with local beans, family recipes, small variations in spices that completely change the flavor profile, soup or stews with veggies or other additions and what not. Fill up the pantry with lentils and beans and make a new Dal every week. Continue reading: Spiced Lentil Chard Soup – Hariyali DalThe post Spiced Lentil Chard Soup – Hariyali Dal appeared first on Vegan Richa.

Vegan Carrot Halwa Gajar Halwa Recipe

September 5 2016 Vegan Richa 

Vegan Carrot Halwa Gajar Halwa RecipeVegan Carrot Halwa Recipe. Gajar Ka Halwa is a a dessert made with shredded carrots that are roasted with non dairy milk and cardamom to make a sweet melt in your mouth dessert. Gajar Halwa tastes like a moist cardamom Carrot Cake crumble. Vegan Gluten-free Soy-free Recipe. Pin it for later.  Carrot halwa is an amazing dessert that tastes like a roasted carrot cake. It has many versions depending on the region. Some recipes cook the carrots for long, while some cook to tender. Some are fudgier or wetter while some cook till carrots get candied. My Mom makes her Gajar Ka Halwa with deep red carrots. She usually would start making it in the morning with loads of carrots and ghee (clarified butter) or oil and cream or khoya(milk solids) and continues to roast it into the evening, until the carrots are a dark red brown. Some roasted nuts and dried fruits are mixed in along with flavors such as cardamom or saffron. Carrots get roasted and somewhat caramelized. The added richness from the butter and khoya make it is pleasing melt in your mouth dessert.  My version is quicker and, of course, minus the dairy that is unfortunately present in many Indian desserts. It is equally delicious, uses less oil and needs just 15 minutes of active time. The rest is just letting the carrots cook over low heat. I use non dairy milk, a little bit of oil and almond meal to replace the dairy ingredients. You can use pumpkin seed meal and other non dairy milk of choice. This festive season, make this Carrot Halwa, Cashew fudge (kaju katli), any of the Vegan Burfis, Gulab Jamun, Ladoo Balls and more, without dairy. Ganpati Bappa would love that too. Happy Ganesh Chaturthi! Continue reading: Vegan Carrot Halwa Gajar Halwa RecipeThe post Vegan Carrot Halwa Gajar Halwa Recipe appeared first on Vegan Richa.

Chocolate Almond Butter Fudge Bars

August 31 2016 Vegan Richa 

Chocolate Almond Butter Fudge BarsChocolate Almond Butter Fudge Bars. Easy Vegan Fudge Recipe. Almond Butter or Peanut Butter Fudge. 3 Main ingredients! Nut butter, Coconut butter and maple syrup. Gluten-free Soy-free Vegan Recipe. Pin this for later. Its starting to cool down out here and I keep getting the munchies. I make some variations of this fudge and keep it available in the refrigerator for weeks to satisfy the sweet snack craving with a hot cup of tea.  These simple fudge bars use smooth almond butter, coconut butter and maple syrup. Warm up the coconut butter, then fold in the nut butter of choice and some maple. Mix until smooth and use two thirds of the mixture for the nut butter layer. Add in some chocolate or cocoa powder and make the chocolate layer. If you are up for it, you can make swirls and stuff on the top layer for prettier bars.  I use smooth almond butter for these bars. Use any other nut butter like Peanut butter or cashew butter for variation. These might work well with sunflower seed butter as well. Add flavors as vanilla or more cinnamon to taste. I make the bars without the chocolate layer and add freshly ground cardamom seeds. Its almost a fudgy Almond coconut Indian Burfi!Continue reading: Chocolate Almond Butter Fudge BarsThe post Chocolate Almond Butter Fudge Bars appeared first on Vegan Richa.

Lemon Coconut Chia Muffins

August 26 2016 Vegan Richa 

Lemon Coconut Chia MuffinsLemon Coconut Chia Muffins. Zesty Muffins with Lemon, chia seeds, coconut and Turmeric. 1 bowl 30 minute Lemon Chia Muffins. Vegan Soy-free Nut-free Oil-free Recipe. Pin this for later.  When I made the lemon coconut curd chia pudding, I knew I would want those flavors and texture in other ways as well. Something that I can carry around, something that was not as filled with chia seeds as a chia pudding.  Hence, these muffins! These zesty moist muffins have no added oil. The full fat coconut milk makes them soft and amazing. Loads of lemon zest, lemon juice, chia seeds and some turmeric for color. Add other flavors of choice like vanilla, add chopped nuts or dried fruits, bake and done! I dressed these with a bit of coconut flakes and a sprinkle of chia. Continue reading: Lemon Coconut Chia MuffinsThe post Lemon Coconut Chia Muffins appeared first on Vegan Richa.

Basil Jalapeno Corn Fritters Gluten free

August 22 2016 Vegan Richa 

Basil Jalapeno Corn Fritters Gluten freeBasil Jalapeno Corn Fritters. Easy Gluten-free Vegan Corn Fritters with jalapeno, basil and black pepper. Serve with ketchup, vegan ranch or chutneys of choice. Soy-free Recipe. Pin this post.  It has been incredibly hot the past few days and I realized we have a few more weeks of Summer left. Yes! Bring on all that sweet corn to make some corn fritters. These corn fritters are super easy and super quick. Toss, some corn, herbs, spices and rice flour. Add water and cook on a skillet. I added fresh basil, jalapeno and loads of black pepper to these. It helps make the summer heat bearable, because you would be hotter than the heat outside ;0. And the sweating helps cool things down ;). I use rice flour and cornmeal in these fritters. Any flour will work (wheat, all purpose, chickpea etc). I prefer white rice flour as it tends to be more crunchy and less gummy than regular flour. The flavor also lets the corn shine through. There is more corn than batter, so some of the corn gets nicely toasted and smoky almost like a grilled corn fritter. Use herbs of choice and make these fritters. Serve with cilantro chutney, vegan ranch, ketchup or other dips. Continue reading: Basil Jalapeno Corn Fritters Gluten freeThe post Basil Jalapeno Corn Fritters Gluten free appeared first on Vegan Richa.

Blueberry Brownies

August 8 2016 Vegan Richa 

Blueberry BrowniesDouble Blueberry Brownies. Dark Chocolate Brownies with blueberries and almonds. Blueberries cooked to a compote in the wet and blueberries added with chocolate chips in the batter. Vegan Brownie Recipe. Easily made gluten-free. Pin this post for later! Loads of gorgeous juicy blueberries in the house this summer = Blueberries in brownies! These brownies have blueberries in the wet as a compote As well as whole fresh blueberries folded into the brownie batter! Its a chocolate brownie + blueberry muffin + decadence all rolled into one. Depending on the moisture content of the berries, the brownies can turn out caky if the compote is not cooked long enough. Cook the compote to thicken, melt chocolate in it, fold in the dry, drop into a brownie pan and bake. Cool, slice, serve with vegan ice cream of choice. I served these with So delicious mocha almond fudge. mmm, so good! The brownies get fudgier and blueberrrier after sitting for a few hours. Use any seasonal berries or cherries of choice for variation.  And since it is warm, don’t forget the vanilla ice cream on top while attending to the puffball named chewie.  Continue reading: Blueberry BrowniesThe post Blueberry Brownies appeared first on Vegan Richa.

Baked Parippu Vada Recipe – Chana Dal Fritters

August 3 2016 Vegan Richa 

Baked Parippu Vada Recipe – Chana Dal FrittersBaked Parippu Vada Recipe – Chana Dal Vada or Masala Vadai or the Indian Falafel. Chana Dal (Split chickpea) Fritters. Easy fritters with curry leaves and ginger. Use other spices and lentils for variation. Vegan Gluten-free soy-free Recipe. Pin this for later. Parippu Vada or Masala Vada are similar fritters made with chana dal or other local variety of split peas or a combination of different kinds of split peas. The Vada use different pulses or ingredients depending on the region and are also called different names.  To simplify the process, parippu vada are made somewhat like falafels. The dried split peas/­­pulses are soaked for a while just like you would soak dried chickpeas for falafel. Then they are  processed to make a coarse mixture. Some chopped onion or shallots, curry leaves and spices are mixed in. The mixture is shaped into patties that are generally deep fried. The patties are gluten-free as they do not have any flours or breadcrumbs added to them. The mixture is moist enough to bind well. The loose soft mixture is shaped into patties and cooked to make a vada that are crispy on the outside and soft inside. I bake them with similar results. These masala vada or vadai are delicious with coconut chutney or ketchup. Add whatever spices and ingredients you have and make some of these easy Vada to snack on.Continue reading: Baked Parippu Vada Recipe – Chana Dal FrittersThe post Baked Parippu Vada Recipe – Chana Dal Fritters appeared first on Vegan Richa.

Ginger Turmeric Root Tea

July 29 2016 Vegan Richa 

Ginger Turmeric Root TeaGinger Turmeric Root Tea. Fresh Turmeric Root and ginger simmered with black pepper. Add sweetener of choice. Serve hot or chilled. Vegan Gluten-free Recipe. Pin this Recipe! Fresh Turmeric root used to be hard to find in regular and even Indian stores. I have been seeing fresh Turmeric Root often in regular grocery stores in the past year. Fresh Turmeric has a much stronger flavor profile, is bitter and will stain everything from your hands to the wood boards. You can use fresh turmeric instead of ground dried turmeric in some recipes. Peel, grate and use as you would ginger. Use smaller amounts to keep the bitter profile from overpowering the dish.  Whenever I get some fresh turmeric root, I make a jar of this tea. Simmer the turmeric root and ginger root with black pepper for a few minutes. Add sweetener of choice. Add other flavors like cinnamon or add some tulsi leaves (Indian holy Basil). Serve as hot tea or chill and serve as iced tea. Black pepper increases the bioavailbility of curcumin, so definitely add some. What’s your favorite way to use fresh turmeric! Continue reading: Ginger Turmeric Root TeaThe post Ginger Turmeric Root Tea appeared first on Vegan Richa.

Punjabi Dal Fry Recipe

July 25 2016 Vegan Richa 

Punjabi Dal Fry RecipePunjabi Dal Fry Recipe. Easy Dal Fry with whole spices and garam masala. Lentil Dhal. Use Red lentils or a combination or yellow lentils, split peas etc. North Indian Lentil Soup for the soul.  Vegan Gluten-free Soy-free Indian Recipe. Pin this post.  Wow, the past 6 weeks went by so quickly. My parents, my sister’s family, everyone visiting (a few weeks here and there), their adorable toddler, poop stories(toddlers ;), loads of Indian food and Summer Vacation! This week we will all slowly move back to normal routine, back to normal schedule for posts and some announcements. During the visit, I didn’t get much time to capture all of mom’s amazing cooking, but did manage to make a video of this delicious and creamy Dal. This Punjabi Dal fry is spiced with whole spices and a simple tempering of onion, chilies and garlic and some vegan butter. A restaurant version will need more vegan butter and some cashew cream to finish off.  Add more or less to preference. I use cloves and bay leaves and a tempering of onion and garlic. Add other whole spices of choice for variation. Fold in some spinach towards the end. Add veggies (chopped small) of choice with the tempering. Use red lentils(masoor dal) or petite yellow lentils (moong dal), or split pigeon pea(toor dal /­­ arhar dal), or split chickpeas (chana dal), or use a combination of 2 or 3 of the pulses. Cooking time depends on the lentils used. Continue reading: Punjabi Dal Fry RecipeThe post Punjabi Dal Fry Recipe appeared first on Vegan Richa.

Thai Salad with Chickpea Carrot Peanut Crumble & Garlic Soy Dressing

July 18 2016 Vegan Richa 

Thai Salad with Chickpea Carrot Peanut Crumble & Garlic Soy DressingThai Salad with Chickpea Carrot Crumble & Garlic Sesame Soy Sauce Dressing. Crunchy Summer Salad with Ginger Chickpea Carrot crumble and garlicky dressing. Use lentils for variation. Add roasted peanut or other nuts. Vegan Gluten-free Recipe. Pin this post. I was craving a crunchy salad the other day that was filling with something like chickpea or lentil balls, but wanted it to be simpler. So I made this crumble. The crumble has a ton of flavor that goes well with the crunchy veggies. No need to shape and bake or pan fry. Just use the crumble as is! with crunchy lettuce, cucumber, carrots, peanuts and whatever else, and a garlicky soy dressing to finish it off.  Cooked chickpeas, ginger, carrots and peanuts are pulsed to form a coarse mixture. Add red curry paste or other flavors if you like. Chop up the salad and make the dressing. Assemble and serve! You can also use the chickpea mixture in wraps and tacos. You can toast the mixture in a pan with some sesame oil or bake in the oven to crisp slightly and use as well. Continue reading: Thai Salad with Chickpea Carrot Peanut Crumble & Garlic Soy DressingThe post Thai Salad with Chickpea Carrot Peanut Crumble & Garlic Soy Dressing appeared first on Vegan Richa.

Easy Chickpea Curry and Spiced Potato Bowl

July 12 2016 Vegan Richa 

Easy Chickpea Curry and Spiced Potato BowlEasy Chickpea Curry Spiced Potato Bowl. Quick Chickpea Curry – Chana Masala served with rice or cooked grains and 5 ingredient Spiced Potatoes. Chickpeas in Spiced tomato onion sauce. 30 minutes. Vegan Gluten-free Soy-free Recipe. Pin this post.  There are hundreds of chana masala recipes on the web. Chana masala has become a generic term for anything with chickpeas in tomatoey saucy curry (sauce) with a combination of any spices. Choley, the traditional Indian Chana masala is a much more involved recipe and has a specific flavor profile. There are many family recipes, and regional chana masala /­­chole recipes that are different and then there are adapted recipes depending on the country, person and region. As a North Indian, I am partial to the traditional flavor and texture when anyone offers me some Chole. I do make faster variations. They are just that. Faster chickpea curry. Ain’t this the traditional chole/­­choley, but is easy, flavorful and quick Chickpea curry. A Chana Masala you can build up on. Try it with some chopped onion, cilantro and lemon with roasted veggies, potato cutlets, flatbread or rice.  I served these curried chickpeas with super quick spiced potatoes, some rice, chopped onion, lemon and cilantro. Bliss! Continue reading: Easy Chickpea Curry and Spiced Potato BowlThe post Easy Chickpea Curry and Spiced Potato Bowl appeared first on Vegan Richa.

Quinoa Upma Recipe – Quinoa with Spices, Carrots and Peas

July 5 2016 Vegan Richa 

Quinoa Upma Recipe – Quinoa with Spices, Carrots and PeasQuinoa Upma Recipe. Indian Savory Breakfast or Side with Quinoa with mustard seeds, toasted cashews, carrots and peas. Vegan Gluten-free Soy-free Recipe. Pin this post. Upma is a savory breakfast with veggies, spices and quick cooking forms of grains such as coarse semolina (hot wheat cereal), rice cereal, or rice flakes. Upma is usually served as breakfast or snack. With whole grains, it also can be served as a side like a pilaf.  Today’s Upma recipe uses Quinoa.  Temper the spices in hot oil, cook the onions and toast the cashews, add other veggies, add washed quinoa, water and salt and cook until done. You can also use cooked quinoa or millet and mix in the cooked and spiced veggies. Upma is can be made dryer if served as a side or wetter to serve on its own. Add a dash of lemon or dress it with a chutney or ketchup if it feels too dry. To make it with semolina or rava, roast the rava with the veggies for 7 to 8 minutes and add 2 cups hot water instead of room temperature water. Continue reading: Quinoa Upma Recipe – Quinoa with Spices, Carrots and PeasThe post Quinoa Upma Recipe – Quinoa with Spices, Carrots and Peas appeared first on Vegan Richa.

60 Vegan Summer Recipes for Barbecue, Grilling, Potlucks

June 29 2016 Vegan Richa 

60 Vegan Summer Recipes for Barbecue, Grilling, PotlucksVegan Summer Recipes for Barbecue, Grill, Picnics. Grill-able Burgers, filling Salads, Drinks, desserts, July 4th cookout menu. Summer Produce Recipes. Vegan Vegetarian Grilled Recipes. Vegan BBQ. Gluten-free Soy-free Options. The local weather news channels has reported that Summer has finally arrived. And the long July 4th weekend that will be warm and toasty. So bring on the Loads of Summer Recipes! Icy Shakes, Smoothies, Fruity drinks, Apps and Dips, loads of plant food (bean, lentil, veggie based) Burgers and Sandwiches, Refreshing Salads, Summery Breakfasts, Ice creams and Pies! All Summery options to cover your potluck plans whether outside , barbecue/­grill, or inside. Pin this post for later. Continue reading: 60 Vegan Summer Recipes for Barbecue, Grilling, PotlucksThe post 60 Vegan Summer Recipes for Barbecue, Grilling, Potlucks appeared first on Vegan Richa.

Pumpkin Seed Alfredo Fusilli. Nut-free Vegan Alfredo Recipe

June 23 2016 Vegan Richa 

Pumpkin Seed Alfredo Fusilli. Nut-free Vegan Alfredo RecipePumpkin Seed Alfredo Fusilli. Nut-free Vegan Alfredo Recipe. Easy cashew free alfredo sauce with pasta. Vegan Soy-free Nut-free Recipe. Pin this Recipe.  Creamy pastas make for a quick and filling weeknight meal. Fusilli is tossed in pumpkin seed alfredo and served with greens, nutritional yeast or vegan parmesan and a good dash of black pepper. Super easy and flavorful. Add veggies and greens of choice.  I have a nut-free alfredo on the blog using cauliflower which is amazing as well, easy and quite versatile. You can find the cauliflower alfredo here. If you do not like cauliflower, this is the recipe for you. Use this sauce to make other creamy sauces. Add additional garlic and olive oil for a garlic sauce, add some roasted chile or jalapeno for a chile garlic cream sauce. Continue reading: Pumpkin Seed Alfredo Fusilli. Nut-free Vegan Alfredo RecipeThe post Pumpkin Seed Alfredo Fusilli. Nut-free Vegan Alfredo Recipe appeared first on Vegan Richa.

Spiced Creamy Broccoli Soup

June 17 2016 Vegan Richa 

Spiced Creamy Broccoli SoupEasy SpiceCreamy Broccoli Soup. Shredded broccoli cooked with spices, basil and a creamy cashew sauce. Chunky Cream of Broccoli Soup. Vegan Gluten-free Soyfree Recipe. Pin this post.  This creamy soup is super easy to put together and great to use up all that broccoli that has been sitting in the fridge way too long. This is a chunky slaw soup. Blend to smooth if you like.  Broccoli is grated, both the stems and florets, and tossed in some spices and herbs then boiled in basil cashew milk. Ready within 20 minutes. I use a mini processor to shred the broccoli which takes like half a minute. I also often don’t soak the cashews. Even a small blender like nutribullet will blend the cashews into the milk easily. Blend for a minute, let it sit for a minute then blend again until smooth. Serve this creamy basil broccoli soup with garlic bread, croutons or crackers. For super quick soup, use pre shredded broccoli slaw or broccoli carrot slaw!Continue reading: Spiced Creamy Broccoli SoupThe post Spiced Creamy Broccoli Soup appeared first on Vegan Richa.

Beetroot Paratha – Beet flatbread Stuffed with Split Peas

June 13 2016 Vegan Richa 

Beetroot Paratha – Beet flatbread Stuffed with Split PeasBeetroot Paratha – Beet flatbread Stuffed with Split Peas. Easy Pink flatbread stuffed with spiced split peas or chickpeasVegan Yeast-free flatbread Recipe. Pin this post.  Stuffed Parathas used to be a favorite breakfast and snack option while growing up. Now they are a treat made for light dinner or premade for snacking or travelling. I applaud all Indian Moms, rolling out stuffed flatbreads for morning breakfast, plain flatbreads for lunch and for dinner, almost every day.  Just like the Broccoli Chickpea Parathas, these flatbreads are super easy. Blend some cooked beet to a puree, add to dry ingredients, knead into a dough and set aside. Choose your filling of choice, add spices and mash everything well. roll out the dough into flabreads, place filling in the center, seal, roll, cook and serve these Beetroot Parathas with pickle, curries or dip! Continue reading: Beetroot Paratha – Beet flatbread Stuffed with Split PeasThe post Beetroot Paratha – Beet flatbread Stuffed with Split Peas appeared first on Vegan Richa.

Turmeric Spinach Lentil Dal – Red Lentil Soup

June 8 2016 Vegan Richa 

Turmeric Spinach Lentil Dal – Red Lentil SoupTurmeric Spinach Lentil Dal – Red Lentil Soup. Easy Lentil Soup with turmeric and greens. No garlic no onion Dhal. Golden Lentil Dal with Bengali Panch phoron spices. Vegan Gluten-free Soy-free Recipe. Pin this Recipe.  This easy dal comes together in minutes. I use nigella and fenugreek seeds to add the onion-garlic flavor profile so this soup is great for anyone avoiding alliums. Add veggies and baby greens of choice and let it simmer. Serve as soup with crackers or papadums or over cooked basmati rice or other grains.  Temper the whole spices in oil. Once the spices start to pop or change color considerably, add turmeric and mix in. Add the lentils and water and cook until done to preference. Fold in spinach or greens of choice. Add veggies of choice and add in some fresh turmeric! How do you Dal? Continue reading: Turmeric Spinach Lentil Dal – Red Lentil SoupThe post Turmeric Spinach Lentil Dal – Red Lentil Soup appeared first on Vegan Richa.

Sweet Spicy Gochujang Chickpea Lettuce Wraps

June 2 2016 Vegan Richa 

Sweet Spicy Gochujang Chickpea Lettuce WrapsSweet Spicy Gochujang Chickpea Lettuce Wraps. Easy Wraps with Korean Gochujang Sauce and Chickpeas. Use lentils, white beans or other beans for variation. Serve as lettuce wraps or in tacos or top a salad bowl. Vegan Gluten-free Recipe. Pin this post.  Gochujang (hot pepper paste) is a savory, spicy, and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans, and salt. Depending on the brand you have, it can vary in heat. It can be a pure concentrated gochujang paste or mixed with ingredients to make sauce which is not as hot.  Gochujang can be used to make glazes and sauces that make the meal very flavorful and appetizing.  I used the paste with garlic, sesame oil and a bit of sweet to make a sauce in which chickpeas were simmered until they pick up the flavor. Add veggies of choice and serve in wraps, lettuce leaf wraps, tacos or over rice or cooked grains. Or Make a Bibimbap bowl with the gochujang chickpeas, rice, kimchi, some roasted veggies, sprouts and more gochujang. Make these simple Gochujang Chickpeas to try out this sauce!  Continue reading: Sweet Spicy Gochujang Chickpea Lettuce WrapsThe post Sweet Spicy Gochujang Chickpea Lettuce Wraps appeared first on Vegan Richa.

Jamaican Jerk Jackfruit Caribbean Black Bean Mango Wraps

May 26 2016 Vegan Richa 

Jamaican Jerk Jackfruit Caribbean Black Bean Mango WrapsJamaican Jerk Jackfruit Caribbean Black Bean Mango Wraps. These Burritos are packed with hot shredded jerk jackfruit, black beans, mango and cucumbers. Serve as wraps or make a sandwich or bowl. Vegan Soy-free Recipe. Can be gluten-free. Pin this post. You know whats amazing, loads of flavor with not much effort. These wraps filled with spiced jackfruit and beans have a load of flavor and can be served up any which way. Make just the Jamaican jerk jackfruit and fill up sandwiches or a grilled quesadilla with greens or onions and vegan cheddar (I use daiya cheddar slices), make the beans and some rice and fill up a bowl and top with chopped mango or other fruit. Or wrap everything up for all the flavors together.  The Jackfruit is amply spiced with homemade Jamaican jerk seasoning.  The Caribbean black beans are simple beans with onion garlic and some orange juice. Use any crunchy veggies, greens and sweet fruits and fill up tacos or wraps. Try Jackfruit  also in my Easy Jackfruit Curry or Chipotle Garlic Jackfruit Tacos. I use young green jackfruit. Young Jackfruit is available in canned, fresh or frozen form in Indian or Asian Stores. It is available canned online on stores like amazon.com. Be sure to get young jackfruit in water or brine. Ripe jackfruit is too sweet and is generally used as dessert or served directly as fruit. Add it to your chia pudding or oatmeal if you get the ripe jackfruit accidentally.  Continue reading: Jamaican Jerk Jackfruit Caribbean Black Bean Mango WrapsThe post Jamaican Jerk Jackfruit Caribbean Black Bean Mango Wraps appeared first on Vegan Richa.

Fettuccine with Tomato Cream Sauce and Asparagus

May 22 2016 Vegan Richa 

Fettuccine with Tomato Cream Sauce and AsparagusFettuccine with Tomato Cream Sauce and Asparagus. Easy tomato Cream sauce with pasta and garlic roasted Asparagus. Use other veggies of choice. Add some chickpea chorizo or smoked coconut for variation. Vegan Soyfree Recipe. Can be gluten-free with gf pasta. Pin this post for later.  This easy pasta comes together very quickly. Cook the fettuccine or other pasta of choice. Toast up the asparagus with a bit of garlic. Heat the pasta sauce with herbs, then add a non dairy milk or cream and pasta and garlicky asparagus. Let it all heat up well. Garnish with vegan parmesan and done. Ready within 30 minutes.  I often make my cauliflower alfredo with fettucine. Or a plain tomato sauce. A creamy tomato pasta sauce pairs really well with fettucine and the crisp asparagus.  Use fresh and young asparagus and not the tough stems.  Continue reading: Fettuccine with Tomato Cream Sauce and AsparagusThe post Fettuccine with Tomato Cream Sauce and Asparagus appeared first on Vegan Richa.

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

May 19 2016 Vegan Richa 

Garam Masala Recipe And 1 Year Anniversary of VR’s Indian Kitchen + GiveawayHomemade 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 with your favorite recipes and experiences. Continue reading: Garam Masala Recipe And 1 Year Anniversary of VR’s Indian Kitchen + GiveawayThe post Garam Masala Recipe And 1 Year Anniversary of VR’s Indian Kitchen + Giveaway appeared first on Vegan Richa.

Bhindi Masala Recipe

May 18 2016 Vegan Richa 

Bhindi Masala RecipeBhindi 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 RecipeThe post Bhindi Masala Recipe appeared first on Vegan Richa.

Turmeric Lemon Rice Recipe

May 13 2016 Vegan Richa 

Turmeric Lemon Rice RecipeTurmeric Lemon Rice Recipe. 10 minute Golden Rice with turmeric, lemon and mustard seeds. Indian Lemon Rice. Use cooked brown rice, quinoa, millet or couscous or cauliflower rice for variation. Easy side. Vegan Gluten-free Soy-free Recipe. Pin this post.  This super easy flavorful rice is a great side with simple dals, veggie curries or anything really. I posted a bowl with the Mango Dal, Bengali Veggies with the turmeric rice last week and got many requests for the turmeric lemon rice recipe. So here goes.  TGIF! Make this 10 minute lemony turmeric rice. Or use other cooked grains or cauliflower. I usually use Basmati Rice or a mix of white and brown basmati. Add veggies along the way or just make the plain rice and serve in a bowl of choice. Curry leaves are available in Indian Stores or online on amazon. The fresh leaves can be frozen for months in an airtight container. Use fresh or frozen right out of the freezer.  Heat the oil. Once the oil is hot, add mustard seeds and let them really start to pop. If the mustard seeds don’t pop, they don’t release their amazing flavor into the food. This is one of the reasons, people often want to add more spices and flavors to the food, esp Indian food, as it feels like there isn’t enough in the dish. If the recipes call for roasting the spices with or without oil, the spices need to be roasted well for the flavor to really bloom into the dish.  See video below and notice those popping mustard seeds! Continue reading: Turmeric Lemon Rice RecipeThe post Turmeric Lemon Rice Recipe appeared first on Vegan Richa.

Lemon Flan. Vegan Flan Recipe

May 9 2016 Vegan Richa 

Lemon Flan. Vegan Flan RecipeLemon Flan. Vegan Flan Recipe. No Bake Eggless Custard flan with caramelized Coconut sugar. Spanish Custard flan or Creme Caramel. Vegan gluten-free Soy-free Oil-free Agar-free Recipe. 1 skillet, 15 minutes.  May is apparently National Egg month. How do I know this? Because I get emails and emails about everything. Most PR people do not know anything about the blog. They use a common PR list. All those mails about steaks and eggs are headed to trash and unsubscribe. No unsubscription option and 3 strikes = blocked. It takes incredible amounts of time to go through the inbox everyday, and often the important emails get lost. Anywho, some dishes that are entirely made of eggs are sometimes difficult to veganize to the closest texture and flavor profile. Flan is one of them. My aunt used to make amazing flan, and yesterday I was thinking of her and that flan! In this version I use cashews and water to make the base and chickpea flour and a bit of starch as thickeners. No Agar! Lemon for the tang, kala namak for the eggy flavor and a pinch of baking powder to aerate the mix while it thickens. The resulting custard is smooth, eggy, lemony and amazing. I use coconut sugar to make the caramel. Use any other sugar or choice. Or make it into a creme brulee by sprinkling sugar on the set flan and torching it to caramel. Since the custard is made on stove top, this flan does not need to be baked.  Play round with the thickening and texture that you like and the flavors. More chickpea flour will make a more solid and set flan. More starch will make it more gel like. Kala namak adds a great flavor, but isn’t necessary. Be sure to cook the mixture through because raw chickpea flour will make one bitter and odd flan :). If you use besan, the mixture might be a bit less set.  What’s an eggy dish that you struggle to make egg free? Continue reading: Lemon Flan. Vegan Flan RecipeThe post Lemon Flan. Vegan Flan Recipe appeared first on Vegan Richa.

Bengali Mixed Veggies – Charchari Recipe

May 4 2016 Vegan Richa 

Bengali Mixed Veggies – Charchari RecipeBengali Mixed Veggies – Chorchori /­­ Charchari Recipe. Cauliflower Potato Green Beans Peas with Bengali (Eastern Indian) Spices. Panch Phoron Phulkopi Recipe. Easy Veggie Side. Vegan Gluten-free Soy-free Recipe. Pin this Post.  Panch phoron is the name for Bengali 5 spice. Bengal is a state in Eastern India and is famous for its own specialties and cuisine. Rasgullas, Sandesh and other dairy sweets, fish, rice, mustard seeds and mustard oil and spice blends specific to the regional cuisine. 5 whole spices are mixed and stored as Panch Phoron and use whole or ground in many dishes. This simple veggie side has the 5 spices, some turmeric, heat and a dash of water or broth and cooked until done. Gobi Aloo Bengali Style. Make this and serve with the 6 ingredient Mango Dal or other Dals or serve in wraps like Gobi aloo Wraps with chutneys and crunchy lettuce.  This recipe has no onion and garlic, but still has that onion+garlic flavor. The flavor comes from nigella seeds and asafetida. Nigella seeds are not as commonly used in some regional cuisines in India. You will find them stuck on Naans, or added to spice blends or pastes esp marinade pastes. They are also used in Ethiopian cuisine. They are a whole spice, so definitely get some as the seeds will last a long time.  Continue reading: Bengali Mixed Veggies – Charchari RecipeThe post Bengali Mixed Veggies – Charchari Recipe appeared first on Vegan Richa.

Gluten free Almond Butter Blondies

April 28 2016 Vegan Richa 

Gluten free Almond Butter BlondiesGluten-free Almond Butter Blondies with Chocolate Chunks and Chocolate Chips. Gluten-Free Blondies Vegan Blonde Brownies. Peanut Butter Blondie. Soy-free Palm oil free Recipe. Pin this post. I had a jar of almond butter to use up. What better to do with it than to make blondies! These Gooey, soft, chocolately nut butter bars are a perfect snack or dessert. I use a mix of almond, oat flours (no xanthan) for the recipe to make these gluten-free. Use a cup of any regular flour for regular blondies. These blondies are One bowl if you mix in the baking soda by sifting the dry ingredients into the wet bowl. They are also palm oil free if you use nut butters that do not contain palm oil. See this post for brands that are palm oil free. Many Vegan chocolate options (Enjoy life, Theo) are also palm oil free and use cocoa butter. Whisk all the wet ingredient in a bowl until smooth, If the nut butter takes too long to mix in. Gently heat it before adding or heat the entire wet bowl in a microwave or oven. Whisk in the dry. Fold in some chocolate, press in a pan, bake and done.   Continue reading: Gluten free Almond Butter BlondiesThe post Gluten free Almond Butter Blondies appeared first on Vegan Richa.

Mango Dal Recipe – Easy Toor Dal with Mango

April 26 2016 Vegan Richa 

Mango Dal Recipe – 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 Recipe – Easy Toor Dal with MangoThe post Mango Dal Recipe – Easy Toor Dal with Mango appeared first on Vegan Richa.

1 Hour Cinnamon Rolls

April 21 2016 Vegan Richa 

1 Hour Cinnamon Rolls1 hour Cinnamon Rolls. 1 Bowl Aquafaba Cinnamon Rolls! Easy Homemade Vegan Cinnamon Rolls with Cashew cream frosting. Ready in 60 minutes. Vegan Soy-free Palm Oil free Breakfast Recipe. Pin this recipe! These cinnamon rolls are soft and tender, need 1 bowl, and have a secret ingredient. Aquafaba! Aquafaba is the liquid from a can of chickpeas (chickpea brine), that can be used to make meringues and can be used as egg substitute in some vegan baking. You can make aquafaba at home too by pressure cooking dried chickpeas in water. The viscous water remaiing after the chickpeas are cooked is aquafaba and can be frozen for future use. In these cinnamon rolls, the aqufaba adds moisture to the rolls and also helps them rise quicker and rise more for a quick cinnamon rolls treat.  Proof the yeast. Add the rest of the ingredients and knead into a dough. Roll out the dough using flour. Sprinkle your filling of choice. Roll up, slice and place in parchment lined pan. Let the rolls rise in a warm place (near your preheating oven). Bake and done. Use your favorite frosting. I like my frosting not too sweet and sugary, so I used cream cheese like cashew cream + lemon + cinnamon + sugar frosting adapted from the cashew vanilla frosting on my carrot cake.

1 Bowl Strawberry Cake

April 14 2016 Vegan Richa 

1 Bowl Strawberry CakeEasy One Bowl Strawberry Cake. Vegan Strawberry Cake with whipped coconut cream or strawberry beet buttercream frosting. Vegan Spring Cake Recipe. Pin this post. Strawberries are appearing all around. All ripe and pretty and delicious. What do you do with the load when you are tired of eating them as is? Make cake! This cake is adapted from my 1 bowl Orange Cake. Easy, tasty and ready within minutes. Blend up the strawberries with non dairy milk. Add to the bowl of dry flours, mix and bake.  For more pink color, add some cooked beet along with the strawberries in the blender. Serve the cake with lightly sweetened whipped coconut cream and strawberries or strawberry preserves. For a frosting, blend soaked cashews with strawberry preserves, a good pinch of salt and vanilla to a frosting consistency. Or make vegan buttercream frosting with the preserves + beet puree. Frost the cake and decorate with fresh strawberries! We finished up this one with some masala chai every evening.  Continue reading: 1 Bowl Strawberry CakeThe post 1 Bowl Strawberry Cake appeared first on Vegan Richa.

Asparagus Curry with Spinach & Chickpea-Tofu

April 10 2016 Vegan Richa 

Asparagus Curry with Spinach & Chickpea-TofuEasy Asparagus Curry with Chickpea Tofu, Spinach, Indian Spices and tomato curry. Asparagus Subzi. Indian Vegan Gluten-free Soy-free Recipe. Serve with Rice or flatbread. Whenever I get introduced to new veggies, sometimes there are a few trials needed to get on board with the vegetable. Often when I have tried the new to me veggies like certain squashes, asparagus, broccoli etc at restaurants or cooked them at home in recipes I found online for the most common way to serve them, I was left at either ok with or not liking the vegetable. However, when I try these veggies in my own way in Indian food, it changes up the ball game. I end up liking them! Did I mention that I am quite picky? Hubbs on the other hand loves vegetables, like any vegetables, which is amazing! Being picky has its pros and cons. It is helpful in a way because then the dishes I like or develop generally have many flavors, complex profiles and are generally pleasing to a larger audience. But because I am so particular, it takes me a while to warm up to certain flavors, textures and such. I don’t remember where I ate asparagus the first time, but I remember not liking it at all. But there is a ready fix. Add it to a curry. Indian spices, sauces and veggies are a match every time. This super simple curry has Chickpea flour Tofu, Asparagus and cumin spiced onion tomato sauce. The asparagus is lightly toasted with garlic. then the sauce is made with onion, ginger, garlic, cumin and tomatoes. Add some non dairy milk or cream, asparagus and chickpea tofu, bring to a boil and done. For variation, use other spices or spice blends. Continue reading: Asparagus Curry with Spinach & Chickpea-TofuThe post Asparagus Curry with Spinach & Chickpea-Tofu appeared first on Vegan Richa.

Turmeric Steel Cut Oats Recipe

April 5 2016 Vegan Richa 

Turmeric Steel Cut Oats RecipeHow to make perfect Turmeric Steel Cut Oats or Golden Milk Oats with toasty oats, turmeric, cinnamon and cardamom. Serve with Strawberries, chia seeds and other garnishes of choice. Easy Make ahead Breakfast Recipe. Ready in 30 minutes. Pin this post.  I have never been a fan of oatmeal made with rolled oats. Its just something about the texture and flavor that throws me off. I have tried old fashioned oats in oatmeal using various methods, mixed with various grains and what not, without luck. However, what works for me is oat flour and oats in baking. Lately, I discovered that I really like steel cut oats in terms of texture and flavor. So steel cut oats make my morning porridge or pudding instead of the old fashion oats.  This sunny Steel cut oats porridge is a breeze to put together. With the bright turmeric to brighten up your day, the subtle cinnamon and cardamom, the porridge can easily masquerade as a creamy dessert. Dress up your bowl as you wish. I use some pretty strawberries, currants, chia and pepita seeds. Turmeric is staple in a lot of savory Indian dishes. It is a fabulous spice to add to the diet with all its anti-inflammatory properties. The oats are toasted in a little oil. They can be dry roasted as well. Then simmered in a water and milk mix until cooked through. Then Turmeric, spices and sweetener are mixed in for another few minutes of simmer. Served warm or chilled with toppings of choice. Use broken wheat or buckwheat groats for variation.  Start the day with the best breakfast with these Turmeric Steel Cut Oats aka Steel cut oats in Golden Milk! Continue reading: Turmeric Steel Cut Oats RecipeThe post Turmeric Steel Cut Oats Recipe appeared first on Vegan Richa.

Buffalo Tofu Wrap with Chickpea Tofu

March 31 2016 Vegan Richa 

Buffalo Tofu Wrap with Chickpea TofuBuffalo Tofu wrap with chickpea tofu. Soy-free Chickpea flour Tofu tossed in buffalo sauce with celery, spinach, cucumbers and vegan ranch. Easy weekday meal Soy-free Recipe. Pin this Recipe. Chickpea Tofu is a super easy soy-free tofu sub where the tofu isn’t being roasted or cooked for too long. This version of Chickpea flour tofu is adapted from the version in my book. This is a quicker and a sturdier adaptation of burmese tofu.  Chickpea flour is blended up with some water, salt and garlic and cooked until it is a thick custard. The custard is left to set for an hour or more, then cubed and used. Chickpea Tofu recipe will be moved into another post with step pictures in the next few days. For this buffalo tofu wrap, I tossed the chickpea tofu cubes in hot and tangy buffalo sauce. With spinach, cucumber, celery tossed in vegan ranch, this is a very filling wrap which you cannot put down once you start eating! so good! and so messy. The wrap ingredients can easily be served as a bowl. Fill with greens, top with the buffalo tofu, celery, other veggies or roasted veggies and vegan ranch. Or use cooked chickpeas instead of the chickpea tofu! Easy and ready within minutes.   Continue reading: Buffalo Tofu Wrap with Chickpea TofuThe post Buffalo Tofu Wrap with Chickpea Tofu appeared first on Vegan Richa.

Baked Popcorn Okra

March 26 2016 Vegan Richa 

Baked Popcorn OkraBaked Popcorn Okra. Okra /­­ Bhindi coated in chickpea flour batter, tossed in spiced breadcrumbs and baked until crunchy crisp. Vegan Recipe, can be gluten-free and oil-free. Pin this Recipe. You know what tastes amazing breaded and crisped. I think everything! Lets bread some okra today.  Chop up some okra in bite size pieces. Make a batter of chickpea flour and water or use other flour of choice. Make the breading with chipotle pepper, cumin, nutritional yeast or use other blends like cajun, garam masala, southern fried spice or blackening spice blend. Dip the okra in the batter, remove using a slotted spoon, coat in breadcrumb mixture and bake. Done! I think I just might start to like okra when all crisped up this way. I think green beans might be fun to bread too. Have you tried breading brussels sprouts? Continue reading: Baked Popcorn OkraThe post Baked Popcorn Okra appeared first on Vegan Richa.

Vegan Carrot Cake Recipe with Cashew Cream Frosting

March 21 2016 Vegan Richa 

Vegan Carrot Cake Recipe with Cashew Cream FrostingVegan Carrot Cake Recipe. Vegan Carrot Cake Quick bread loaf with Cashew Cream Frosting. Moist, spiced with Cinnamon and Cardamom, full of carrots. Low oil. Soyfree Palmoil-free. Pin this Recipe! This week is amazingly busy. I was planning up the posts last week and realized that both Holi and Easter are this week. Carrots and Mangoes were my choice to appear on the blog this week. So lets get started with this super moist Carrot Cake.  This carrot cake is loaded with shredded carrots and pureed carrots. All that carrot with the spices like cinnamon and cardamom (because Cardamom!), some ginger, and a creamy cream cheese style cashew vanilla frosting make this an irresistible loaf. The loaf is a carrot cake quick bread with mild sweetness. Add spices of choice, some nuts and dried fruit, bake, then frost with an easy cashew cream vanilla frosting. This is an incredibly moist carrot cake. It tastes even better after chilling as the spices infuse the loaf. The frosting is cashews plus little sweetener, lemon and vanilla! I use my mini food processor to shred the carrots. That reduces elbow grease and time needed. Bake this loaf and tag me on Instagram. What are your plans for Easter? Continue reading: Vegan Carrot Cake Recipe with Cashew Cream FrostingThe post Vegan Carrot Cake Recipe with Cashew Cream Frosting appeared first on Vegan Richa.

Edamame in Tangy South Indian Curry – Edamame Kara Kuzambu

February 24 2016 Vegan Richa 

Edamame in Tangy South Indian Curry – Edamame Kara Kuzambu South Indian cuisine is a diverse cuisine spanning many states in southern India. Southern Indian cuisine is influenced by the region, (coastal, inland), states, local produce and spices. Depending on the region it can be heavily vegetable focused with varieties of local vegetables not easily available elsewhere. Most of the South Indian dishes are quite different from the the usual Northern Indian cream based or meaty offerings which are usually favored in Indian restaurants (outside India). This kara kuzambu is also one of the elusive dishes that you may not find in a restaurant.  Some of the specific ingredients in Southern Indian dishes can only be found in Indian stores or online. But the trip to the store is worth the result. I make this kara kuzhambu curry with any beans to serve up with Dosas and chutneys. This flavorful curry is sour, well spiced and great introduction to Southern Indian flavor profiles.  Kara kuzambu is usually made with beans that are locally available in India. Fresh beans work best, but cooked beans or chickpeas work great as well. The cooking time in the last step might change depending on the beans used. Cook till the beans are tender to preference and have picked up the flavors from the curry. This dish tastes better the next day. Serve with rice, idli cakes or dosa crepes, with a side of coconut-based chutney.  Continue reading: Edamame in Tangy South Indian Curry – Edamame Kara KuzambuThe post Edamame in Tangy South Indian Curry – Edamame Kara Kuzambu appeared first on Vegan Richa.

Baked Sweet Potato Fries with Chipotle Ranch

February 19 2016 Vegan Richa 

Baked Sweet Potato Fries with Chipotle Ranch If someone served me a sweet potato mash 6 -7 years ago, I would not have eaten it. I was a much much pickier eater back then. I would eat it now only if it was amply spiced or carry my own spices and herbs around to add to it if served. But Sweet potato fries are a different thing. Crispy caramelized and so good! Fried or baked, it is about the right amount of caramelization. Hence, these amazing baked fries today.  Oh and get a really good knife or some muscle power to slice those sweet potatoes into nice even and thin sticks. On another note I know what I am doing this spring, painting some new boards for background!  Serve these with the vegan chipotle ranch or plain ranch or with this Garlic Tahini dressing. Sweet potato fries are softer than regular fries, but they hold up great if thinly sliced and baked till they get brown edges. What’s your favorite way to serve Sweet potatoes.  Continue reading: Baked Sweet Potato Fries with Chipotle RanchThe post Baked Sweet Potato Fries with Chipotle Ranch appeared first on Vegan Richa.

Vegan Chocolate Cake with Chocolate Peanut Butter Ganache

February 11 2016 Vegan Richa 

Vegan Chocolate Cake with Chocolate Peanut Butter Ganache Lets get on with some chocolate goodies for Valentine’s day, shall we. And Make this gorgeous vegan chocolate layer cake! I made this for our anniversary weekend and it worked like a charm to bring a huge smile on hubbs face with each bite. The cake is Moist, not too sweet and just the right amount of decadent for us. This easy Vegan Chocolate Cake is layered with a smooth chocolate nut butter ganache glaze. I use smooth almond butter. Any smooth nut or seed butter should work. The cake ages really well and tastes best the next day as the ganache adds more moisture to it. Add fruit preserves like raspberry, apricot, blackberries between the layers. I use raw unrefined sugar in this cake, that I blend to powder in my blender before use. Use any fine or powdered sugar of choice. This makes a big 8 inch layer cake. Don’t want the huge cake? make this individual Chocolate Layer Cake for One. No Bake. What are your plans for the weekend? Continue reading: Vegan Chocolate Cake with Chocolate Peanut Butter GanacheThe post Vegan Chocolate Cake with Chocolate Peanut Butter Ganache appeared first on Vegan Richa.

25 Vegan Chinese Recipes

February 8 2016 Vegan Richa 

25 Vegan Chinese Recipes Chinese dishes make great one pot meals and are generally easy to put together once you have some sauces around. The recipes also work well with different vegan proteins as tofu, tempeh, fake meats, beans, chickpeas and lentils and of course loads of veggies. Here are a few amazing Vegan Chinese or rather Chinese inspired recipes to get you started!  Happy Chinese New Year to all who are celebrating.  Continue reading: 25 Vegan Chinese RecipesThe post 25 Vegan Chinese Recipes appeared first on Vegan Richa.

Crispy Tofu with Sweet Chili Sauce

February 2 2016 Vegan Richa 

Crispy Tofu with Sweet Chili Sauce One cannot have enough appetizers for gameday or any other event right! These Crispy crunchy strips of tofu are baked to the perfect crisp. Then served with a sweet spicy dipping sauce. Dip and coat those strips in the sauce really well and take a bite.  These crispy Tofu Strips with the tangy Sweet chili dipping sauce are perfect to snack on. They also make a great addition to a salad. Chop up the strips and dress the salad generously with the sweet chili sauce. Or make them into a wrap with greens or crunchy lettuce and roasted veggies.  Continue reading: Crispy Tofu with Sweet Chili SauceThe post Crispy Tofu with Sweet Chili Sauce appeared first on Vegan Richa.

Tempeh Cauliflower Butternut in Teriyaki Sauce – Date Sweetened

January 27 2016 Vegan Richa 

Tempeh Cauliflower Butternut in Teriyaki Sauce – Date Sweetened Today’s meal is filled with protein, veggies and squash. Tempeh Cauliflower Butternut in Teriyaki Sauce. This teriyaki sauce is date sweetened instead of the cups of sugar and works amazingly with butternut squash and vegetables. Use other squash, sweet potato, or mango. Use tofu or chickpeas or just other veggies instead of Tempeh. Depending on the dates, you might or might not need additional sweet. Steam the Tempeh. Roast or steam the veggies and squash till just about done. Heat up in the sauce till it thickens and Serve hot with grains of choice. For a no-dates, sugar based Teriyaki sauce see this Teriyaki Tempeh and Shiitake mushrooms . Continue reading: Tempeh Cauliflower Butternut in Teriyaki Sauce – Date SweetenedThe post Tempeh Cauliflower Butternut in Teriyaki Sauce – Date Sweetened appeared first on Vegan Richa.

Aloo Baingan Recipe – Potato Eggplant Curry

January 21 2016 Vegan Richa 

Aloo Baingan Recipe – Potato Eggplant Curry This is an easy curried eggplant potato – Aloo Baingan recipe. I picked it up from Mom and have been making my version of it for many years. Some Indian veggie sides follow a similar recipe. Some whole spices roasted in oil, some ground coriander, turmeric and/­­or cayenne, add veggies, salt and some moisture and cook until tender. In this recipe, we use potatoes, eggplants and tomatoes and let it simmer until done to preference. Some eggplants, especially the larger variety can take much longer to cook. Cube them small and cook them for 5 minutes before adding potatoes. Serve the Aloo Baingan with flatbread like Rotis, Parathas, Naan and Dal, or with rice, cooked grains. Add cooked chickpeas to make it into a meal. Continue reading: Aloo Baingan Recipe – Potato Eggplant CurryThe post Aloo Baingan Recipe – Potato Eggplant Curry appeared first on Vegan Richa.

Chickpea Aloo Chaat Bowl with Date Tamarind Chutney

January 15 2016 Vegan Richa 

Chickpea Aloo Chaat Bowl with Date Tamarind Chutney This bowl is deconstructed Papri Chaat. Papdi Chaat or Sev Poori dish contains crackers that are topped with mashed potatoes often flavored with chaat masala + mint, boiled or sprouted chickpeas/­­brown chickpeas, some chopped onion, tomato, tamarind chutney, mint cilantro chutney, and a sprinkle of Sev (crisp chickpea flour vermicelli noodles). This deconstructed bowl can be served as is like a bowl, or top each cracker with the bowl ingredients as you like. Chaat is the general term used for a set of Indian snacks which are sometimes like a salad with many chutneys, or fried crackers or samosas etc. Chaat basically means to lick. So all the dishes that are called chaat (Samosa Chaat, Sev puri chaat etc), will want you to lick up the entire bowl. Most chaat dishes use Chaat masala spice blend, which is a salty-sour mix with ingredients like kala namak, amchoor, that gets your taste buds to start watering, and induces the sour craving. If you have some chaat masala, use it in this bowl, or lightly sprinkle over chopped fruits, apples, watermelon, cucumbers, carrots, or sprinkle on baked potato chips or fries. If you don’t have chaat masala, no fear, the recipe has a quick mix of spices to use for the bowl.  Continue reading: Chickpea Aloo Chaat Bowl with Date Tamarind ChutneyThe post Chickpea Aloo Chaat Bowl with Date Tamarind Chutney appeared first on Vegan Richa.

How to Cook Indian Food without Oil & Oil-free Dal Tadka Recipe

January 9 2016 Vegan Richa 

How to Cook Indian Food without Oil & Oil-free Dal Tadka Recipe I generally use low amounts of oil in my cooking. Just a fourth or half teaspoon is enough for the tempering (esp with whole spices) or spray for baking or other needs. I often get asked about how to cook Indian food without oil and have been meaning to write up this post for a while, probably months now. I cooked some dishes without oil to figure out what works best in terms of tempering whole spices, ground spices, how some traditional Indian recipes would need some adjustment and so on.  Here is how to adjust Indian recipes to be oil-free. These adjustments also apply to cooking oil-free in general.  Continue reading: How to Cook Indian Food without Oil & Oil-free Dal Tadka RecipeThe post How to Cook Indian Food without Oil & Oil-free Dal Tadka Recipe appeared first on Vegan Richa.

Falafel Spice Lentil Salad Sandwich

January 4 2016 Vegan Richa 

Falafel Spice Lentil Salad Sandwich And just like that it is 2016. It still hasn’t sunk in that 2015 is over and this is a brand new year. I am slowly pushing off the lazy days from the holidays and trying to get back to schedule. Many many things to plan for the next few months!  Starting off the year with this easy lentil salad sandwich that comes together really quickly if you have cooked lentils. The salad has falafel spices, parsley, cilantro and tahini. Make a sandwich or a wrap or serve in a bowl with roasted veggies. Greens, cucumbers, lemony tahini dressing make up the rest of the sandwich.  You can make the lentil mixture into a falafel. Use zest of half a lemon instead of juice, add breadcrumbs, mash and mix to make a dry mix. form flat balls and bake or pan fry. Serve over greens or lettuce, with pickles and the lemon tahini dressing. You can also use chickpeas, split peas or other cooked beans instead of lentils. Adjust the spice, salt and tang as the larger beans will need more.  Continue reading: Falafel Spice Lentil Salad SandwichThe post Falafel Spice Lentil Salad Sandwich appeared first on Vegan Richa.

Savory Oats Hash – Indian Oats Poha Upma

December 31 2015 Vegan Richa 

Savory Oats Hash – Indian Oats Poha Upma We love savory breakfasts. Everyday breakfasts usually are a rotation among Chickpea flour pancake -Chilla, savory cream of wheat – Upma, savory french toasts – Bread Pakora (in the book), lentil rice crepes with chutneys or leftover veggie sides – Dosa, tofu scrambles, and Poha. No one in my house likes sweet or cold breakfast. we all want something hearty and savory. So savory and hot breakfast it is. Kanda poha is usually made with thick rice flakes that are reconstituted with water to make a dry pasta-like dish. Rice flakes are not easily available in regular grocery stores, so I started making poha with oats. Old-fashioned oats are soaked and cooked just enough so they are tender but are separate grains. The dish is somewhat like spiced stir fried rice with veggies and nuts, so you can use it as a side as well with curries, chana masala etc.  The recipe works as-is using thick rice flakes as well. We often use half rice flakes and half Oats. If you have never tried oats this way, you may be surprised by how good the texture and flavor is this way. Soak them longer if you like them cooked softer. The result will be more of a scramble than separate grains. This recipe is from my cookbook Vegan Richas Indian Kitchen, which is available everywhere where books are sold. Continue reading: Savory Oats Hash – Indian Oats Poha UpmaThe post Savory Oats Hash – Indian Oats Poha Upma appeared first on Vegan Richa.

African Peanut Lentil Soup

December 27 2015 Vegan Richa 

African Peanut Lentil Soup African inspired Peanut Stew is one of the favorite recipes on the interwebs, with many variations and interpretations. A creamy peanutty stew with spices and veggies is definitely needed after all the loaded holiday meals and desserts.  My version of the soup has red lentils. Red lentils make the stew thick and filling and you can reduce the peanut butter/­­nut butter. It makes a great one bowl meal. Use vegetables of choice like sweet potatoes, carrots, spinach, zucchini, eggplant, etc. Top with toasted peanuts of other nuts, cilantro or other herbs a dash of lemon. Serve as is or with crackers or flatbread.  This Christmas we had a no gift policy. We just wanted Chewie to be better and he is. We made a jar of things we want for the next year, mostly things or events we would love to accomplish the next year. That jar will be opened next year to see if everyone got their wishes. Hope you had a fun and love filled Christmas! Try this African Peanut Stew with Lentils with spices to keep you warm through the snowy cold front. Continue reading: African Peanut Lentil SoupThe post African Peanut Lentil Soup appeared first on Vegan Richa.

Vegetables in Chickpea flour Sauce – Sindhi Kadhi Recipe

December 18 2015 Vegan Richa 

Vegetables in Chickpea flour Sauce – Sindhi Kadhi Recipe  On days when I want something new but can’t think of what, I fall back on Indian food. The cuisine is so diverse from all over the country, the many regions, states, family recipes and more that there is always something new to try.  These recipes might not be the popular cookie or mac and cheese or a samosa or tikka masala. These are humble vegetable or bean/­­dal recipes that are flavorful and delicious. Some might need you to step out of the usual comfort zone of expected flavor profiles. Try them atleast once. For more options, look into my cookbook which has recipes by region listed in the last few pages.  Today’s recipe is Sindhi Kadhi  – Veggies in chickpea flour curry, which is similar to (onion/­­broccoli) Fritters with yogurt sauce (Punjabi Pakore waali Kadhi) in terms of the spices used. But Sindhi Kadhi uses vegetables instead of fritters and chickpea flour to make the sauce instead of yogurt + chickpea flour. It is easier and faster as well. Vegetables usually used in Sindhi Kadhi are cluster beans, drumsticks or Okra with potatoes, carrots, green beans and other veggies. These veggies are often cooked before adding to the kadhi in the last 10 minutes of simmering (okra is roasted in oil until golden, beans are cooked in pressure cooker or boiled). Use any veggies you like and make this kadhi. Serve over rice, or with flatbread. I served this with Squash flatbread (Paratha). Continue reading: Vegetables in Chickpea flour Sauce – Sindhi Kadhi RecipeThe post Vegetables in Chickpea flour Sauce – Sindhi Kadhi Recipe appeared first on Vegan Richa.

Zesty Walnut Pesto Pasta with Rainbow Chard, Zucchini, Red bell pepper

December 15 2015 Vegan Richa 

Zesty Walnut Pesto Pasta with Rainbow Chard, Zucchini, Red bell pepper I have these days when I get a burst of ideas (or there are too many things in the fridge and pantry to use up), and we end up with loads of food and loads of recipes in drafts waiting to be edited. Loads of photos to be edited. And then there are days, or weeks where I cook just for the meals. Some regular food, and time to write up posts. Except that I just want to sleep today. But lets get to this recipe before I catch the shut eye and cuddle up with Chewie, who is still down. Today is an Easy pasta with loads of flavor. Use up the greens with this lemony basil pesto. I used rainbow chard, red bell pepper and zucchini. The pesto is basil, walnuts and lemon juice. Lime zest adds a punch to the overall flavor for an appetizing weeknight pasta. Continue reading: Zesty Walnut Pesto Pasta with Rainbow Chard, Zucchini, Red bell pepperThe post Zesty Walnut Pesto Pasta with Rainbow Chard, Zucchini, Red bell pepper appeared first on Vegan Richa.

40 Vegan Christmas Cookies Recipes

December 9 2015 Vegan Richa 

40 Vegan Christmas Cookies Recipes It is the season to Bake (or not) and whip up something pretty, something easy, something fun! Vegan Christmas Cookies! And Brownies and cookie dough truffles. Here are 40 options to choose from. Most of the recipes are palm oil free. Merry Christmas and Happy holidays to all who are celebrating. What are your favorite cookies or other goodies to bake! Continue reading: 40 Vegan Christmas Cookies RecipesThe post 40 Vegan Christmas Cookies Recipes appeared first on Vegan Richa.

Easy Vegan Brownies Recipe

December 6 2015 Vegan Richa 

Easy Vegan Brownies Recipe One cannot have enough brownie recipes right. So here is another one that is simple and customizable! Add walnuts, other nuts or seeds. Add some fresh cranberries or a nut butter swirl on top before baking. Add crushed peppermint candy cane + peppermint extract instead of vanilla, or add candied ginger + gingerbread spices for holiday brownies and more.  Fudgy and fabulous. Make these this Sunday! For gluten-free options, see the list of brownies below.  Continue reading: Easy Vegan Brownies RecipeThe post Easy Vegan Brownies Recipe appeared first on Vegan Richa.

Vegan Peanut Butter Cookies with Pecans

December 1 2015 Vegan Richa 

Vegan Peanut Butter Cookies with Pecans Holiday Baking Begins with these soft pillowy Peanut Butter Cookies. These cookies are easy and ready within minutes. They are studded with buttery pecans and chocolate chips. Use dried cranberries or other additions. I usually use smooth Almond butter to make these cookies as that is my preferred nut butter. Use any nut butter of choice. The cookie dough can be prepared ahead and chilled for up to 2 days. Of course, the cookie dough is also edible, so you may or may not have any remaining by the end of the day. These cookies are palm oil free if you use a nut butter that doesn’t have added palm oil. Continue reading: Vegan Peanut Butter Cookies with PecansThe post Vegan Peanut Butter Cookies with Pecans appeared first on Vegan Richa.

Easy Dinner Rolls No Yeast

November 29 2015 Vegan Richa 

Easy Dinner Rolls No Yeast These Easy Dinner Rolls are yeast-free and ready within 25 minutes! These rolls are Adapted from my Yeast-free Herb Garlic Flatbread. The secret to soft rolls is covering them while baking to keep the moisture in, and aquafaba! Brush with maple syrup or vegan butter and serve with anything. Add herbs or spices of choice, or roasted garlic. The rolls will be biscuity right out of the oven, but will soften up in a few minutes. Continue reading: Easy Dinner Rolls No YeastThe post Easy Dinner Rolls No Yeast appeared first on Vegan Richa.

Roasted Butternut Squash Apple Cranberry Salad with harrissa Spiced Pecans

November 23 2015 Vegan Richa 

Roasted Butternut Squash Apple Cranberry Salad with harrissa Spiced Pecans This easy salad is a perfect fall or holiday salad. Thyme roasted butternut squash, thinly sliced apples, dried cranberries, harissa roasted pecans and baby greens of choice. The squash is roasted with thyme, salt and pepper. Pecans get toasted with harissa spice blend. Use other spice blends of choice. Crisp thinly sliced apples, dried cranberries and a dash of salt and pepper is all that is needed for this easy salad. Continue reading: Roasted Butternut Squash Apple Cranberry Salad with harrissa Spiced PecansThe post Roasted Butternut Squash Apple Cranberry Salad with harrissa Spiced Pecans appeared first on Vegan Richa.

2015 Vegan Gift Guide , Projects & Charities We Support

November 22 2015 Vegan Richa 

2015 Vegan Gift Guide , Projects & Charities We Support 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 Guide , Projects & Charities We SupportThe post 2015 Vegan Gift Guide , Projects & Charities We Support appeared first on Vegan Richa.

1 Pot Chickpea Sweet Potato Spinach Curry

November 18 2015 Vegan Richa 

1 Pot Chickpea Sweet Potato Spinach Curry Super easy curry today. Warmly Spiced Chickpea Sweet Potato Spinach Curry. Its a use up whatever you have kind of curry. Use beans of choice, squash or sweet potato, greens of choice and let them all simmer for a flavorful curry. You can also use cooked lentils instead of chickpeas. Use spices of choice or spice blends like garam masala, berbere, cajun or turkish peppery blend. Use a cup of coconut milk for a creamier curry. I served this with my Yeast -free Garlic flatbread.  I am making Vegan Gift Guide for the holidays. What are your favorite things to gift? Continue reading: 1 Pot Chickpea Sweet Potato Spinach CurryThe post 1 Pot Chickpea Sweet Potato Spinach Curry appeared first on Vegan Richa.

Butternut Squash Pilaf with Cumin, Cardamom, Cloves

November 13 2015 Vegan Richa 

Butternut Squash Pilaf with Cumin, Cardamom, Cloves Thanksgiving planning begins with this easy flavorful butternut squash pilaf. The whole spices add many flavors to the rice and to the squash. The sweetish squash and the deep spices work beautifully together and make this a fabulous side to serve with any main dish. Cumin adds an earthy flavor, the cloves, cardamom and cinnamon add hints of sweet, scented pockets, the roasted pepper flakes add a light smokyness and Saffron infused water brings it all together. Use other squashes or veggies and spices that you have. Add in some dried fruit like dried cranberries and toasted pecans to make it more festive. I am planning up some Thanksgiving posts for next week. Last year’s menu (lentil Quinoa Loaf, Cornbread Stuffing, Spicy cranberry sauce, No Bake Pumpkin Pie) was made over 2 days and worked out really well. Let me know if there is anything you want me to tackle in the coming week. In other news, My book made it to the semi-finals on the Good Reads Choice Awards Best books 2015! Second round of voting here. 

Herb Garlic Flatbread Recipe No Yeast

November 9 2015 Vegan Richa 

Herb 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

Diwali Sweets Recipes – Dairy free Vegan

November 8 2015 Vegan Richa 

Diwali Sweets Recipes – Dairy free Vegan Diwali festival is a festival of lights and one of the bigger Hindu festivals celebrated in many parts of India. The festival spiritually signifies the victory of good over evil. Before Diwali, people clean, renovate, and decorate their homes. People dress up in festive clothes, light up diyas (lamps and candles) inside and outside their home, participate in family pooja (prayers) typically to Lakshmi - the goddess of wealth and prosperity. Followed by fireworks, a family get together and feast including mithai (sweets). People also visit family and friends and exchange gifts in the days before the festival.  The Sweets and Desserts for Diwali are influenced by the regions in India. There are several burfis, halwas and Ladoos and other sweets made according to family recipes or regional influences. Indian sweets and desserts commonly rely on dairy. I keep working on vegan (dairy-free) versions of the recipes and post on the blog. Diwali is a happy festival celebrating happiness, togetherness, family and love. We choose to eat dairy-free as Dairy comes from grieving mothers. Each pound of khoya (milk solids), ghee (clarified butter), chenna/­paneer(cheese) and other forms use 10 to 28 pounds of milk. None of that in these versions of the favorite Sweets, but similar flavors, textures, and love, happiness and celebration! Happy Diwali! Pin this post! Continue reading: Diwali Sweets Recipes – Dairy free VeganThe post Diwali Sweets Recipes – Dairy free Vegan appeared first on Vegan Richa.

Samosa Pinwheels – Spiced Potato Pinwheels

November 4 2015 Vegan Richa 

Samosa Pinwheels – Spiced Potato Pinwheels What happens when Samosa potatoes meet Pinwheels. You get Samosa pinwheels! These pinwheels are easy with a few ingredients. The Samosa potatoes come together quickly if you have boiled potatoes. The pinwheels come together in 20 minutes! Faster with store bought or pre-made tamarind chutney. Make the quick Tamarind chutney and Mint cilantro chutney. Mix the mint cilantro into the samosa mixture and drizzle the tamarind chutney on the potatoes. Fold the tortilla, slice and serve, or bake for 15 minutes and serve. Its samosa + chutneys all in one bite. I prefer the unbaked pinwheels as the mint and sour flavor profile packs a punch in the potatoes and remind me of Sev Puri chaat (crackers topped with spiced minty potato mixture, onions, tomatoes, sev (chickpea noodles), tamarind chutney). Darn it, I miss Chaat! The baked pinwheels are sturdier as the potato sets and the tortilla crisps up a little. The tamarind, sweet and spices get stronger on baking and hubbs loved them baked more. Both ways they are very addictive. You cannot stop at one. If you like Indian Chaat or Samosas, you will want to make a double batch of these for Diwali or Gameday or other parties.  Happy Diwali! My book got nominated for Goodreads Best cookbooks 2015 category. first round voting can be cast here! Its competing with all the meaty books, so I am just glad it was nominated at all Continue reading: Samosa Pinwheels – Spiced Potato PinwheelsThe post Samosa Pinwheels – Spiced Potato Pinwheels appeared first on Vegan Richa.

11 Vegan Cheese Ball Recipes. Nut-free options

November 2 2015 Vegan Richa 

11 Vegan Cheese Ball Recipes. Nut-free options Cheese balls for everyone edition! Thank you you amazing bloggers and recipe developers for creating so many amazeballs vegan cheese balls! Vegan Cheese Ball Recipes for the Holidays, for Gameday, parties and everything. To make a super easy vegan cheese ball, pulse vegan cream cheese and daiya cheese blocks like havarti in a processor. Add in herbs, chopped chile, spices or nuts etc. Shape into ball, coat in herbs or toasted nuts/­­seeds, chill and serve.  One of the first few cheese balls that changed the landscape of cheese balls. Kick Ace Extra Sharp Cheddar holiday Cheese Ball by VedgedOut. contains Cashews. Pictured below. Continue reading: 11 Vegan Cheese Ball Recipes. Nut-free optionsThe post 11 Vegan Cheese Ball Recipes. Nut-free options appeared first on Vegan Richa.

Pumpkin Cinnamon Swirl Bread – Yeast Sandwich Bread

October 28 2015 Vegan Richa 

Pumpkin Cinnamon Swirl Bread – Yeast Sandwich Bread A Sandwich Loaf today with pumpkin and Cinnamon. Pumpkin puree adds moisture, softness and flavor to the bread and the cinnamon swirls make make it irresistible. Super soft Easy and simple Pumpkin Cinnamon Swirl Bread.  Slice, toast, slather some vegan butter, a generous sprinkle of powdered sugar or maple and serve. Or make french toasts or french toast bake. The dough can also be converted into Pumpkin Cinnamon rolls. Dress with a vegan cream cheese frosting or pumpkin spice caramel.  Last day to enter my holiday giveaway, where I am giving away 120 things including my book, food processor, spice tiffins, copper serving vessels, coupons and more.  Continue reading: Pumpkin Cinnamon Swirl BreadYeast Sandwich BreadThe post Pumpkin Cinnamon Swirl BreadYeast Sandwich Bread appeared first on Vegan Richa.

Vegan Cheese Ball – Cheddar Cheese Ball

October 25 2015 Vegan Richa 

Vegan Cheese Ball – Cheddar Cheese Ball One week to halloween and loads to do. Carve the pumpkins, Setup some decoration, think of costumes for chewie. I am not sure if Chewie will love wearing anything elaborate. Plus he never gets to meet the trick or treating visitors. They get scared of his barking. He is a super friendly dog. But someone coming to his home, ringing the bell, means he will bark at you until you address him name nicely and give him some love. No petting means no tail wags. A super easy Cheddar Cheese ball today that you can shape into a pumpkin or any other shape you like or serve as is.  Savory is the game on the blog for halloween. There are hardly any candy recipes on the blog for halloween, but there are tons of pumpkin things (cookies, muffins, cakes) to make.  This Cheese ball is Nut-free, yup no Cashews! See below to find out what is this cheese made of! Make some and Pin this post.Continue reading: Vegan Cheese Ball – Cheddar Cheese BallThe post Vegan Cheese Ball – Cheddar Cheese Ball appeared first on Vegan Richa.

Vegan Thai Basil Fried Rice

October 21 2015 Vegan Richa 

Vegan Thai Basil Fried Rice There are days and there are days. Today is one of those days. I am listening to David Baldacci’s The Escape and getting bored of Ron McLarty’s monotonous reading.  But I did plan for today and wrote up the post and recipe yesterday. This easy fried rice is full of flavor from the sauces and basil. Use up your veggies and add some tempeh, tofu or chickpeas for the protein and done. Garlic and chilies are cooked on high heat, then veggies, then basil and marinated tempeh. For the flavor profile of oyster sauce and fish sauce usually used in thai fried rice, I use soy sauce, pineapple juice, vegan oyster sauce and molasses. Add some wakame for a fish-y flavor. Once the tempeh is cooked, toss in the rice. garnish with more basil and serve.  Continue reading: Vegan Thai Basil Fried RiceThe post Vegan Thai Basil Fried Rice appeared first on Vegan Richa.

Baked Fries with Garlic Sauce

October 16 2015 Vegan Richa 

Baked Fries with Garlic Sauce Every time I am around Bellevue, I remember how much I like the food at Garlic crush and pick up a falafel sandwich and their garlic fries sans feta. They are fries, all fried, crisp and hot dripping with this garlicky tangy dressing. Its one of those once a while indulgence like fried Samosas.  Most days we pick up the just fries for the road. I have no clue why I always get hungry as soon as I am in the car. Even if it is right after a heavy lunch. 5 Minutes into the drive, I will get an urge to munch. It probably runs in the family. Or so Mom says. I cannot imagine how she handled 3 constantly munching kids while driving them around :). I decided to so something about that craving with a baked version. I feel much happier eating this and my tummy thanks me too! for several reasons including homemade is always better/­fresher. These baked garlic fries take just a few minutes to throw together. Chop up potatoes, toss in oil and bake. Cook some chopped garlic to golden. Blend the sauce + garlic and keep ready. Dress (the fries) and impress. For variation, use baked sweet potatoes or root vegetables. Continue reading: Baked Fries with Garlic SauceThe post Baked Fries with Garlic Sauce appeared first on Vegan Richa.

Rosemary Pumpkin Flatbread. Yeast-free

October 12 2015 Vegan Richa 

Rosemary Pumpkin Flatbread. Yeast-free Everything Pumpkin season right. Add some mashed pumpkin to flatbreads!  These flatbreads are easy and use pumpkin puree as wet for the dough. Add rosemary or other herbs, roll into flatbreads, cook and serve. Use as tortillas, wraps, Rotis, or as a side. Use other spices or herbs or make without. If you roll them out evenly, then you can cook them over a direct flame to puff them like a pita bread. See step pictures here to puff the flatbreads over stove. These pumpkin tortillas /­­flatbreads are yeast-free. Use other veggie or squash puree like well mashed sweet potato, butternut puree etc. These flatbread are soft and go well with soups as well. Cut into bite size, warm, apply some olive oil and serve with soups and dips. I made a wrap with some leftover Carrot Green Bean Coconut stir fry and chickpea curry (pictured below). Fill up with black beans and roasted sweet potatoes with salsa or vegan sour cream for lunch on the go. Add a pinch of sugar to the pumpkin puree to enhance flavor. Make without herbs to use for PBJ wraps. To make these gluten-free, you can use chickpea flour. Use chickpea flour and not besan if possible. Use more flour during rolling to avoid sticking and tearing. handle lightly. the flatbread will have a strong chickpea flour taste. Continue reading: Rosemary Pumpkin Flatbread. Yeast-freeThe post Rosemary Pumpkin Flatbread. Yeast-free appeared first on Vegan Richa.

Carrot Green Beans Poriyal – Green Beans Carrot Coconut stir fry

October 8 2015 Vegan Richa 

Carrot Green Beans Poriyal – Green Beans Carrot Coconut stir fry Somedays I have veggies left that need to be used up. A whole week will go by with recipe development, testing and more recipe trials and errors, before I get to some vegetables which were not used in the recipes. If i have no plans for those veggies, I look online for ideas, choose some depending on what I have in the pantry and fridge, reject a few because I can imagine not liking the end result and often come back to Indian food. Indian food covers many different regional cuisines and most have abundant options using many vegetables which showcase the vegetables in a delicious recipe. There is so much more to do with green beans.  This recipe is a simple green bean carrot stir fry with coconut. The beans are spiced with mustard seeds, dried red chiles and curry leaves. Easy, 15 minutes active time and then let them cook. There are more green bean recipes in my book! And a lot of veggies recipes. Green beans can also be added main sauces instead of tofu.Continue reading: Carrot Green Beans Poriyal – Green Beans Carrot Coconut stir fryThe post Carrot Green Beans Poriyal – Green Beans Carrot Coconut stir fry appeared first on Vegan Richa.

Shawarma Chickpea Sweet Potato Buddha Bowl

October 5 2015 Vegan Richa 

Shawarma Chickpea Sweet Potato Buddha Bowl I don’t know where and how buddha bowl originated. A bowl of simple delicious food with Loads of greens, veggies (roasted or raw), legumes or other protein and dressed or not.  Bowls of food are the norm these days. Everything I eat is somewhat like a bowl, but it is generally in a plate. We grew up eating bowl kind of stuff but in separated containers on a thaali (plate). When most of the food ends up in one big container. Voila bowl! This bowl is full of roasted sweet potatoes and chickpeas. The chickpeas are spiced with my Shawarma spice blend. Use any spice blend of choice. Add zucchini or other seasonal squash(roasted) with greens of choice. Dress with this spicy tahini dressing, sprinkle salt and pepper/­­cayenne and done. Yes well, somedays some cayenne is what I feel like :). You know fall, congested sinuses. Continue reading: Shawarma Chickpea Sweet Potato Buddha BowlThe post Shawarma Chickpea Sweet Potato Buddha Bowl appeared first on Vegan Richa.

Sri Lankan Red Lentil Curry

September 30 2015 Vegan Richa 

Sri Lankan Red Lentil Curry Its getting cooler out here. I am loving warming soups and stews. Lentil soups/­Dals are a staple in the house whether winter or summer. During summer, the lentil soups are made less spicy and served with kachumbar salad (chopped cucumber onion tomato cilantro tossed in salt, black pepper and lemon juice), raita (non dairy yogurt lightly spiced with cumin, salt, cayenne with onion, cucumber, tomato or shredded summer squash mixed in) and or other cooling sides. Cooler months call for warm spices, black pepper, quick cooking lentils. This creamy spiced Dal curry is delicious and easy. It is spiced with whole cinnamon and fenugreek seeds. Fenugreek Seeds add a smooth bitter and garlicky flavor profile to the soup eliminating the need for added garlic. You can also sprout the seeds to add to sandwiches or add to salads. They have a bitter flavor profile that if used well is pleasing. Make a big bowl of this creamy curried lentil soup and serve with crackers, flatbread, roasted veggies or rice. Continue reading: Sri Lankan Red Lentil CurryThe post Sri Lankan Red Lentil Curry appeared first on Vegan Richa.

One Bowl Vegan Pumpkin Cream Cheese Muffins

September 25 2015 Vegan Richa 

One Bowl Vegan Pumpkin Cream Cheese Muffins Pumpkin season = warm spices, loads of pumpkin and moist deep colored muffins! Make these easy Spiced Pumpkin muffins. Add a dollop of vegan cream cheese in the middle or not.  These are lightly sweet, wholly spiced, whole grain Spelt flour, with loads of pumpkin puree. Dress with pumpkin seeds or chocolate chips. These muffins are super easy and use only One bowl! Whisk up the dry ingredients in a bowl. Add the wet and mix well. Scoop into muffin liners, bake and done! Try these with or without the vegan cream cheese. Continue reading: One Bowl Vegan Pumpkin Cream Cheese MuffinsThe post One Bowl Vegan Pumpkin Cream Cheese Muffins appeared first on Vegan Richa.

Lentil Black Eyed Pea Soup with Greens

September 21 2015 Vegan Richa 

Lentil Black Eyed Pea Soup with Greens The days I want to change up the usual one type of lentil or bean in a dal/­­soup, I add more than one. The resulting Dal packs a protein punch. Black Eyed Peas with Lentils or mung beans is a favorite combination. filling enough without feeling overly beany. You can make this soup with just lentils or just black eyed peas. Add veggies of choice. I added spinach and green beans. Indian soups and Dals are generally over cooked. ie. the beans should disintegrate easily and lentils should generally get slightly mushy or porridge like. That is the preferred consistency. You can cook for a shorter time for preferred doneness and adjust water for thinner or thicker consistency to preference. Make it oil-free by omitting the oil.  Make this easy Lentil Black eyed Pea Soup. Serve hot with flatbread, rice, or in a bowl.  Continue reading: Lentil Black Eyed Pea Soup with GreensThe post Lentil Black Eyed Pea Soup with Greens appeared first on Vegan Richa.

Chickpea flour Snack Cakes – Khaman Dhokla Recipe

September 14 2015 Vegan Richa 

Chickpea flour Snack Cakes – Khaman Dhokla Recipe Khaman dhokla is a quick snack made with chickpea flour. It is spiced with the simple tempering/­­tadka of mustard seeds, chili, and curry leaves. It can be served warm or cold. Dhokla (snack cakes) can be made with other bean or grain flours as well or can be made with a batter of soaked lentils and beans. Dhokla is usually steamed, as a steamer is much more common in an Indian household than an oven. Steaming is also energy efficient. Only one pot of the size needed to boil and steam.   Steaming plates and steamers are not as common in the US. So I started baking the dhoklas to see how they work out. This recipe can be baked, steamed or microwaved. To bake, use stoneware or glass pan so the bottoms of the snack cakes dont burn, and always cover the snack cake during and after baking so they don’t dry out. Serve with a cilantro mint or cilantro coconut chutney.  Continue reading: Chickpea flour Snack Cakes – Khaman Dhokla RecipeThe post Chickpea flour Snack Cakes – Khaman Dhokla Recipe appeared first on Vegan Richa.

Spicy Chipotle Garlic Jackfruit Tacos

September 8 2015 Vegan Richa 

Spicy Chipotle Garlic Jackfruit Tacos Jackfruit is the thing these days and starting to appear in stores that we visit. I got a bunch of cans from the Indian store this past weekend. When I told Mom, she said, you guys will never learn the the intricacies of how to peel a real Jackfruit (kathal in hindi) from scratch, remove the seeds and so on, everything you get is always packaged. I know Mom, I try to reduce all the packaging, but then I have only so much energy to spend in the kitchen, so the packaged stuff makes it convenient some days. Also, Jackfruit can become a sticky mess!  Use other shreddable things like squash, soy curls, meat subs, or use beans of choice. See this Easy Jackfruit Curry Post for availability details. Boil the jackfruit, then cook in spicy garlicky chipotle sauce until it picks up the flavors. Serve in tacos or sandwiches, dressed with avocado or guacamole and hot sauce.  Continue reading: Spicy Chipotle Garlic Jackfruit TacosThe post Spicy Chipotle Garlic Jackfruit Tacos appeared first on Vegan Richa.

Indian Roasted Corn on the Cob – Street Style Butta or Bhutta Recipe

September 2 2015 Vegan Richa 

Indian Roasted Corn on the Cob – Street Style Butta or Bhutta Recipe Masala Butta or Spiced fire roasted corn on the cob is a favorite street snack in India when corn is in season. Street vendors roast the corn on coal fire or open grill, use a lime to rub in the Indian spices and serve it hot. People can be seen walking around with the corn in hand. The spices can range from just salt + cayenne/­­red chili powder, to one or all of the following spice additions like ground cumin, chaat masala (recipe can also be found in my book), kala namak (Indian black salt) or Amchur (dry mango powder). Try this favorite spiced corn for Labor day! In the below picture, the front corn has been rubbed with the spices.  Continue reading: Indian Roasted Corn on the Cob – Street Style Butta or Bhutta RecipeThe post Indian Roasted Corn on the Cob – Street Style Butta or Bhutta Recipe appeared first on Vegan Richa.

Masala Chickpea Bowl with Chana Masala Spice Chickpea Dressing.

August 30 2015 Vegan Richa 

Masala Chickpea Bowl with Chana Masala Spice Chickpea Dressing. Summer has brought out the bowl person in me, In general I prefer a bowl of steaming spicy chana masala with rice or flatbread most days. But all the heat and spice when the temps are in the 90s means another hour to cool down after the meal. So a cooler chana masala bowl today.  Spice the chickpeas with chana masala spice blend, use some of the chickpeas to make a creamy chickpea dressing. Add roasted veggies, spiced beans or other veggies like broccoli or cauliflower, crunchy greens, avocado, salt and pepper and done. Make it spicy to preference and serve warm or cold. The dressing is oil-free. Rest of the bowl ingredients can also be made oil-free. Get some chana masala spice blend from the Indian store or online, or make the spice blend from scratch. Continue reading: Masala Chickpea Bowl with Chana Masala Spice Chickpea Dressing.The post Masala Chickpea Bowl with Chana Masala Spice Chickpea Dressing. appeared first on Vegan Richa.

How to make Almond Milk at home

August 25 2015 Vegan Richa 

How to make Almond Milk at home Almond Milk is a staple in our house. It gets used in curries, sauces, baking, breads, chai and more. It is creamy enough for most uses and works beautifully as a dairy milk substitute.  I use blanched almonds for a less prominent almond flavor in the milk, which works beautifully in Masala Chai, Coffee, Lattes, smoothies, curries and vegan almond milk based cheeses. Blanched almond milk can be strained through a regular strainer. Much easier to clean too. just scoop the pulp using a spoon, rinse the strainer and done. I don’t often make almond milk at home, because of the shelf life and because of easy availability of packaged milk, but when I do, this is how I make mine. Ha! The process works pretty much exactly with raw unpeeled almonds as well.  Almond milk from blanched almonds works so much better in chai (Spiced milk tea/­­chai latte) or coffee. The blanched almonds give a less intense almond flavor to the milk. If you use the almond milk often for heated concoctions or in curries. add 2 raw cashews per 1/­­2 cup almonds while soaking. This creamier almond milk works great for a whole milk sub for chai tea and vegan almond milk based cheeses. Continue reading: How to make Almond Milk at homeThe post How to make Almond Milk at home appeared first on Vegan Richa.

Veggies and Lentils in Peanut Sauce

August 20 2015 Vegan Richa 

Veggies and Lentils in Peanut Sauce You know what goes well with that delicious peanut sauce, yes lentils! Red lentils cook up super quick. Meanwhile, stir fry some veggies, blend up the peanut sauce, throw everything in the same skillet and serve unsuspecting people! Serve over rice or grains of choice or wide noodles of choice. You want to pick up as much sauce as possible! You know this was coming right? Lentils in everything! Lentils are much easier to digest and ready within minutes. You can also make this with cooked brown lentils, cooked chickpeas etc. Simmer in the sauce longer so the bigger beans pick up the flavors. Or add Tofu or steamed tempeh and simmer for a bit. Continue reading: Veggies and Lentils in Peanut SauceThe post Veggies and Lentils in Peanut Sauce appeared first on Vegan Richa.

Carrot Zucchini Chickpea Fritters Vegan Recipe

August 14 2015 Vegan Richa 

Carrot Zucchini Chickpea Fritters Vegan Recipe The other day, hubbs read my blog posts and mentioned how short they were. I said yes, I know. I post too frequently to have stories to tell in each one of them. Is there a reason why I make some of the recipes on the blog? More often than not, they come about because I have to use up certain veggies or items. I had chickpeas waiting to be used as I had experimented with aquafaba a day before ( which hadn’t turned out well). I always have leftover baby carrots. No one eats carrots for snack in the house except chewie and even he doesnt get more than 3 per day. And then some days hubbs picks up some of the not as frequently used veggies together. He is allowed to get 2 out of the many that we know will not be used up immediately like broccoli, asparagus, zucchini, mushrooms, bitter gourd, okra, celery. I don’t like some of these, so it needs a bit of planning and experimentation to use them up when I have them. I used up the mushrooms in the Umbrain Tarufo sauce pasta from Miyoko’s book and had to make something for myself.  And I still have bitter gourd (Karela) and asparagus left for the weekend. Yes, you are cooking those on the weekend hubbsy.  As for chickpeas, I can use them in various ways in all these chickpea recipes. The problem with being a food blogger is that often I keep making something new. In fact, if there are a few days when I make repeat dishes, by the fourth day hubbs will ask me if I am ok . So here goes. More chickpeas! I am currently digging black pepper. So I made a peppery turkish spice blend, inspired by Turkish Baharat and used it in these patties. The spices work fabulously in the patties. Use whichever spices you have and whichever veggies Serve these as snack or breakfast with chutneys, sriracha, ketchup, vegan tzatziki, vegan cucumber raita or ranch. Or make sandwiches, use as burger patties.Continue reading: Carrot Zucchini Chickpea Fritters Vegan RecipeThe post Carrot Zucchini Chickpea Fritters Vegan Recipe appeared first on Vegan Richa.

Easy Jackfruit Curry

August 10 2015 Vegan Richa 

Easy Jackfruit Curry On a Jackfruit roll with this easy Jackfruit Curry. Simple, well spiced and delicious! Young Green Jackfruit is available in canned form in brine in Asian stores and some larger Indian stores. It is also available online on amazon or Indian stores. Jackfruit is called “Kathal” in Hindi which might be the name used in Indian stores. You might also be able to find the whole Green Jackfruit in the grocery section in asian stores or Indian stores depending on the store and season. Call and check before heading to the store as it is much cheaper in the stores than online.   Jackfruit has been used for ages in some cuisines. It is the largest tree borne fruit in the world and is rich in Vitamin C, B6 and potassium. It has a meaty interior with a mild flavor. The seeds of the fruit are edible too.  This Jackfruit curry uses a few spices. Use any that you have and add some garam masala. Cook longer to infuse the Jackfruit with flavor. Serve with rice, quinoa, couscous, flatbread or cooked grains of choice.Continue reading: Easy Jackfruit CurryThe post Easy Jackfruit Curry appeared first on Vegan Richa.

Celery Black Pepper Tofu

August 5 2015 Vegan Richa 

Celery Black Pepper Tofu So I have discovered recently that I love black pepper. Not the usual pepper in usual amounts, but freshly crushed in a mortar pestle and in ridiculous amounts. One would think that when the temps around are in the 80s. why would one eat something that is so sweat inducing. Well I do not have the answer to that question. Its just fun to down a chilled ice cream shake after to cool down.  This black pepper tofu is has pepper in the batter, some red chilies to add more heat, and more, lots more pepper in the sauce. I added celery as it adds a nice balance to all the heat and also because I had to use it up.  Tofu is tossed in starch and pepper batter and baked until crisp. You can also pan fry the tofu or just add plain pressed tofu directly to the pan. The sauce has loads of garlic, ginger and celery and freshly crushed black pepper. I finally used my mortar and pestle after many months. The coarsely crushed pepper is just fabulous. You can make the dish oil free by cooking the sauce ingredients in broth.  Continue reading: Celery Black Pepper TofuThe post Celery Black Pepper Tofu appeared first on Vegan Richa.

Vegan Chocolate Cake Mix from The Homemade Vegan Pantry. Book Review + Giveaway!

July 31 2015 Vegan Richa 

Vegan Chocolate Cake Mix from The Homemade Vegan Pantry. Book Review + Giveaway! The The Homemade Vegan Pantry: The Art of Making Your Own Staples by Miyoko Schinner is the book you need to start cooking vegan staples at home. All of building blocks as home made soy milk, your own tofu and tempeh, baking mixes, pan cake mixes, mac and cheese mix, glorious butterless butter (palm oil free). Dressings and sauces such as eggless mayo, brown sugar mustard, ketchup, teriyaki sauce, vegan oyster sauce, vegan fish sauce, ranch, no-oil caesar and many more. Basic pizza, rolls, biscuits, pastas, gluten-free polenta crackers, cake mix. The book also uses some of these in recipes for soups, pasta, cakes, brownies, cookies. There are vegan subs for unribs, unchicken, and obviously amazing cheeses like oil-free cheddar and mozzarella, almond feta and many many more.   Chapters include Condiments (sauces, dressings, jam), dairy and egg-free goodness (cheese, yogurt, milks), all you need is soup (broth, stock, soups), the meat of the argument (tofu, yuba, yuba bacon, unfish, unchicken, unribs, neatballs), magic and pasta (marinara, vodka sauce, mac n cheese mix), the grains of truth (pancake mix, pizza dough, dinner rolls, pastry dough, granola) sweet endings (cake mixes, buttercream, ice cream) The publisher is giving away a copy of the book to one of the blog readers (US only). Please see the end of the post to enter.  Continue reading: Vegan Chocolate Cake Mix from The Homemade Vegan Pantry. Book Review + Giveaway!The post Vegan Chocolate Cake Mix from The Homemade Vegan Pantry. Book Review + Giveaway! appeared first on Vegan Richa.

100% Whole Wheat Bread Recipe

July 27 2015 Vegan Richa 

100% Whole Wheat Bread Recipe A good sandwich bread is a like a dream. Soft, airy, gorgeous crumb, all whole grain, no unknown additives, dough conditioners and most importantly great tasting. Now the last part is the most difficult of the lot.  Most whole grain or grain and seed breads from the market fall a bit short on the taste factor. I don’t know what they do, but the breads are just too sweet tasting and generally have an odd after taste. And they never work out great to make sweet or savory french toasts (they get so soggy). Its not like they make great sandwiches. Grill them, and taste cardboard. On the other hand some of the artisan style breads dislike my teeth. I mean can you ever bite into them without breaking something!  Or maybe I am too finicky. :). Anywho, some of those problems are non-existent with this gorgeous loaf of bread. This bread has just 3 main ingredients, whole wheat flour, water, yeast! No other flour. And it is soft and delicious! And not dense.  Makes perfect sandwiches and french toasts. I add lemon juice and cumin to change up the flavor a bit from the earthy wheat. Try it. Add orange juice instead of lemon. You can add some vital wheat gluten so the bread doesnt make too many crumbs when sliced. Make this 100% Whole Wheat Bread ! Continue reading: 100% Whole Wheat Bread RecipeThe post 100% Whole Wheat Bread Recipe appeared first on Vegan Richa.

Vegan Snickerdoodle Popsicles

July 22 2015 Vegan Richa 

Vegan Snickerdoodle Popsicles You know whats essential in this summer heat. Some awesome popsicles. These Snickerdoodle pops are simple and amazing if you love cinnamon and all things snickerdoodle! The base popsicle is blended coconut milk and sweetener. The snickerdoodle crumble is oat flour, oil, sugar and cinnamon. The crunchy crumble adds a burst of flavor to the popsicles. For variations use other spice combinations like cardamom+cinnamon or chai spice.  The base ice cream is added to the molds and kept in the freezer for a few minutes so the mixture thickens, then the snickerdoodle crumble is added to it. Some of the crumble stays on top while the rest will start to move to move through the popsicle. Freeze completely and serve.  Oh yes, ignore the popsicle molds. I only have this 1 set.   Continue reading: Vegan Snickerdoodle PopsiclesThe post Vegan Snickerdoodle Popsicles appeared first on Vegan Richa.

Plant Powered Families Review + Giveaway!

July 18 2015 Vegan Richa 

Plant Powered Families Review + Giveaway! Plant-Powered Families: Over 100 Kid-Tested, Whole-Foods Vegan Recipes is geared towards kids and great meals for the entire family. Dreena tackles everything from pleasing picky eaters and stocking a vegan pantry to packing school lunches and dealing with challenging social situations. The book also includes nutritionist-approved references for dietary concerns that will ensure a smooth and successful transition for your own plant-powered family. Dreena’s fifth cookbook Plant Powered Families is a great addition to the collection after the fabulous Let them Eat vegan, Eat drink and be vegan books.  Chapters include Breakfast which has cereals, pancakes, French toast and omelets, to smoothies and milks, muffins, healthy snacks. Lunches have salads, sandwiches, savory bites, dips and spreads. Salad dressings, sauces and toppers. Dinnertime has soups, stews, pizza, pasta , burgers, casseroles and one dish wonders and a big chapter on Sweet treats with puddings, cookies, bars, frozen treats, cakes and frostings. And finally plant powered challenges and support chapter with tips and plans. There is also a guide to parties both hosting and attending. Dreena is giving away a copy of her book on this post. To enter the giveaway, leave a comment on the post about your favorite vegan family meal, by July 25.  (Open to US and Canada) Continue reading: Plant Powered Families Review + Giveaway!The post Plant Powered Families Review + Giveaway! appeared first on Vegan Richa.

Dal Fry – Spiced Indian Lentil soup

July 14 2015 Vegan Richa 

This is Hubbs’ weekend mixed lentil dal fry. After experiments in the kitchen during the week, I generally want to stay out of the kitchen on the weekend. So its either eat out or he cooks He usually will pick up red lentils (masoor dal) and petite yellow lentils (mung dal /­­ split green gram) and make a version of this dal. Both the lentils are on the same shelf, else split peas :0 . He is also very generous with the tempering. He will chop up the entire onion, a bunch of garlic and ginger and add the spices generously. The resulting dal always comes out fabulously delicious. He also incorporates some new tricks he picks up from his reads, like adding a splash of lemon to the onions or/­­and tomatoes. When I make dal, I think everyday Dal and tadka, and tadka(tempering) is usually a light flavoring. There are no such restrictions when hubbs cooks, so his tempering adds volume, tons of flavor, which works really well served up with a veggie side of gobi aloo, Indian pickle, papadum, rotis and rice. Ah, bliss. Yellow lentils (mung dal) take longer to cook, hence the red lentils will break down in the dal. The porridge like consistency is the preferred consistency when it comes to Indian dahls. If you like them less mushy, use 1 type of lentil (all red or all yellow) and cook until al-dente and then add the tempering.  What is your favorite weekend meal? Continue reading: Dal Fry – Spiced Indian Lentil soupThe post Dal Fry – Spiced Indian Lentil soup appeared first on Vegan Richa.

Pizza with Chipotle Red lentil Tomato Sauce, Basil and Vegan Ricotta

July 8 2015 Vegan Richa 

It is finally cooling down this week and I am able to stand in the kitchen without cursing the heat :). and yesterday I even started up the oven! I know I know, but one gets used to the pleasant pacific northwest weather. This simple pizza has Chipotle Red lentil Tomato Sauce, fresh Basil and Kite hill almond Ricotta. Make the sauce and spread it on the pizza, add veggies and olives if you like, some ricotta or vegan mozzarella, fresh herbs and yum. The sauce has red lentils for a protein boost! Chipotle peppers can be all sizes and can make a mild to spicy sauce.    Use the sauce as pasta sauce, add cooked pasta, or make sloppy sandwiches! Continue reading: Pizza with Chipotle Red lentil Tomato Sauce, Basil and Vegan RicottaThe post Pizza with Chipotle Red lentil Tomato Sauce, Basil and Vegan Ricotta appeared first on Vegan Richa.

Vegan July 4th Recipes

July 2 2015 Vegan Richa 

Pictured above : No bake Single Serve Chocolate Cream berry Firework Pie – GF Its almost July 4th! and that means a ton of sun and heat. Thats what is happening here in the Pacific Northwest this weekend. I think I might just be blending everything, freezing it and drinking it rather than standing in the kitchen. For anyone game for standing at the grill station, make some burgers! For me, I am loving some crunchy cold Salads and drinks. Any Ice cream floating in anything has my name on it. Vegan July 4th Recipes from the blog and other links. Continue reading: Vegan July 4th RecipesThe post Vegan July 4th Recipes appeared first on Vegan Richa.

Crunchy Salad with Firecracker Chickpeas and Peanut sauce

June 28 2015 Vegan Richa 

Firecracker Chickpeas! Yes! Chickpeas tossed in spicy firecracker sauce and cooked to thicken the sauce. Served with a crunchy lettuce, carrot, red bell pepper salad, a light drizzle of peanut sauce and garnished with cilantro/­­scallions.  Make this! Oh yes, did I mention the Firecracker sauce. It is divine, and spicy… that name has “fire” in it.  You can also use the firecracker sauce as the dressing. For variation, use kale, greens, other veggies. Use lentils to make firecracker lentils. Serve over rice instead of salad. Add some blanched veggies to the thinned out sauce. Many variations! Depending on your salad and appetite, this serves 2 or 1. the recipe is easily doubled! Continue reading: Crunchy Salad with Firecracker Chickpeas and Peanut sauceThe post Crunchy Salad with Firecracker Chickpeas and Peanut sauce appeared first on Vegan Richa.

Jackfruit Meatballs Tacos and Brush with Bamboo Giveaway

June 23 2015 Vegan Richa 

Jackfruit has been the in thing for a while this year. Shredded young jackfruit, smothered in any thick sauces like bbq, served with the toppings of choice! Jackfruit, also called “Kathal” in hindi has been used in many forms in Indian food. It was already called the vegetarian meat way back when Mom would make a jackfruit based saucy curry. This humble vegetable is getting its due.  I wanted to use jackfruit in some other form, so I made it into these veggie balls! Just 2 main ingredients. Jackfruit and chickpea flour, plus of course loads of spices. Serve these with marinara or other sauces and melt some vegan cheese over it!  Young green jackfruit pieces are boiled in water with some spices to soften and infuse with flavor. Then they are shredded and mixed with roasted chickpea flour, more spices, garlic and ginger and made into balls. These balls can be pan fried or baked. I prefer the pan fried as they stay more moist.  I was out of sub sandwiches, so I made these into tacos. These Jackfruit balls made fantastic veggie ball subs, or veggie balls to serve over pasta and more. Continue reading: Jackfruit Meatballs Tacos and Brush with Bamboo GiveawayThe post Jackfruit Meatballs Tacos and Brush with Bamboo Giveaway appeared first on Vegan Richa.

Vegan Father’s Day Recipes! Gluten-free Soy-free Options

June 19 2015 Vegan Richa 

My Dad is like most Dads, very hard working and does not know the meaning of vacation. He visits every few years for a month and before the plan is finalized, he always makes sure he will have something to do. He made a super sturdy King Size Bed Frame for us in his 2013 visit. Go figure. This was his vacation   It is next to impossible to get him to sit through a 3 hour Hindi movie. I sometimes wonder if he even likes going to the beach. Its fun watching hubbs and Dad together. Hubbs loves spending time on the beach or a park, just sit and think and watch, and Dad sits there and it seems like he is liking it, but 15 minutes later he starts to look impatient.:) This Vegan Father’s Day Recipes round up is dedicated to him. He might try some of these recipes, but the way to his heart and stomach is simple Indian food filled with vegetables and dals Happy Father’s Day Dad!  Continue reading: Vegan Father’s Day Recipes! Gluten-free Soy-free OptionsThe post Vegan Father’s Day Recipes! Gluten-free Soy-free Options appeared first on Vegan Richa.

Crunchy Spicy Potatoes

February 16 2015 Vegan Richa 

Crunchy Spicy Potatoes These crunchy potatoes are a perfect addition to a meal as a side or as breakfast potatoes. Spiced with Indian spices and crusted with rice flour. These are made in a pan. No Baking needed. Change up the spices to preference.  This weekend was a very bright weekend for Seattle after dark grey weeks and weeks. I got headache by catching all that sun. It is an yearly occurrence around spring Continue reading: Crunchy Spicy PotatoesThe post Crunchy Spicy Potatoes appeared first on Vegan Richa.

Vegan Almond Butter Blondies with Chocolate Chips

February 11 2015 Vegan Richa 

Vegan Almond Butter Blondies with Chocolate Chips Valentine’s day is just around the corner and these blondies work out perfectly.  Just 8 main ingredients! 15 minutes to whip them up in just One bowl. Serve with a dollop of your favorite vegan ice cream.  Whether you celebrate v-day or not, these blondies are sure to be loved. Lightly sweetened, fudgy, buttery, with vanilla and cinnamon. No refined oil in these. Use cacao nibs or nuts to make oil-free. I use coconut sugar in these blondies. Continue reading: Vegan Almond Butter Blondies with Chocolate ChipsThe post Vegan Almond Butter Blondies with Chocolate Chips appeared first on Vegan Richa.

Bisi Bele Bath Pressure Cooker Split Pea Brown Rice Soup

February 6 2015 Vegan Richa 

Bisi Bele Bath Pressure Cooker Split Pea Brown Rice Soup Bisi bele bath is a popular dish that is erved in Southern India, usually in restaurants serving Udupi cuisine. The traditional Bisi Bele Bath recipe is quite an elaborate process. The split peas, rice and vegetables are all cooked separately. There is also a special spice blend that needs to be either made from scratch or bought for this dish, along with the some non general grocery store ingredients like tamarind and curry leaves. Today’s recipe is my One pot Pressure cooker version! Dry roast some spices to make a somewhat bisi bele bath spice blend, then put everything in the pressure cooker. 20 minutes later you have a meal! Serve with salads, papadums, potato chips or other crackers. Easier, faster and equally delicious. The soup generally has a flavorful complex and sour flavor profile. Use whatever spices you have. A few here and there will still make a flavorful meal. Continue reading: Bisi Bele Bath Pressure Cooker Split Pea Brown Rice SoupThe post Bisi Bele Bath Pressure Cooker Split Pea Brown Rice Soup appeared first on Vegan Richa.

Spicy Baked Cauliflower Bites with Celery Ranch. Vegan Recipe

January 29 2015 Vegan Richa 

Spicy Baked Cauliflower Bites with Celery Ranch. Vegan Recipe Baked Cauliflower is always in season. Crusted with just salt and pepper, some spices, or battered and crisped up with breadcrumbs. These super spicy cauliflower wings will be on fire at your superbowl party. literally on fire in your mouth too! Serve with a cooling dip like the celery ranch.  Use gluten-free breadcrumbs or crushed cornflakes for the crunchy coating to make gluten-free. 2 more days to Game day! Go Seahawks! Continue reading: Spicy Baked Cauliflower Bites with Celery Ranch. Vegan RecipeThe post Spicy Baked Cauliflower Bites with Celery Ranch. Vegan Recipe appeared first on Vegan Richa.

Gluten free Vegan Pretzel Bites

January 25 2015 Vegan Richa 

Gluten free Vegan Pretzel Bites These gluten-free pretzel bites are chewy, soft and perfect with any dip. I used sweet potato puree for the moisture, you can use well mashed potatoes or non dairy yogurt to keep the color white.  When I made the regular Pretzel bites  a few weeks back, I knew I was not going to eat too many of those. so I made some gluten-free bites for me. I have been trying to eat less or no gluten since December. It seems to help keep my sinus inflammation down. The sinuses are still crappy, but less so with less gluten esp less wheat in my diet. I am hoping I will not have to keep this up once the temperatures rise and it gets sunny. keeping my fingers crossed! Till then lets eat some gf pretzels!  Continue reading: Gluten free Vegan Pretzel BitesThe post Gluten free Vegan Pretzel Bites appeared first on Vegan Richa.

Barbecue Tofu from Healthier Steps: 125 Gluten-Free Vegan Recipes – Review + GIVEAWAY!

January 20 2015 Vegan Richa 

Barbecue Tofu from Healthier Steps: 125 Gluten-Free Vegan Recipes – Review + GIVEAWAY! More new cookbooks out this year! This beautiful book is self published by Michelle Blackwood who is as sweet as can be.  In Healthier Steps: 125 Gluten-Free Vegan Recipes Michelle has over 125 delicious recipes for breakfast, lunch and dinner. They are plant based, and free of wheat, rye, barley, milk, cheese, butter, eggs, gums, or refined sugars.  The Chapters include Breakfasts, Beverages, Sides, Soups, Main meals, Desserts, Dips and sauces. The book also has suggestions with the recipes on how to make them without oil. Continue reading: Barbecue Tofu from Healthier Steps: 125 Gluten-Free Vegan Recipes – Review + GIVEAWAY!The post Barbecue Tofu from Healthier Steps: 125 Gluten-Free Vegan Recipes – Review + GIVEAWAY! appeared first on Vegan Richa.

15 Healthy Vegan Super bowl Recipes

January 16 2015 Vegan Richa 

15 Healthy Vegan Super bowl Recipes Its time for the last  2 games. and here are some fun things to make for game day! Just in time for the Sunday Game! Go Seahawks! Some Baked Mango Sriracha Cauliflower bites! Continue reading: 15 Healthy Vegan Super bowl RecipesThe post 15 Healthy Vegan Super bowl Recipes appeared first on Vegan Richa.

Almond Butter Chocolate Mousse

January 11 2015 Vegan Richa 

Almond Butter Chocolate Mousse This mousse. oh my god! I made the mousse for one of the holiday dinners. Rich, smooth, creamy, decadent with a light coconut whipped cream. I was pressed for time so I put the melted chocolate, AB and coconut cream together and voila. Just 4 ingredients and ready within minutes. I use almond butter in the mousse because hey I like AB more than PB. Use any smooth nut butter or seed butter. You want the nut butter to be really smooth for the best results.  The mousse is most melt in your mouth rather than fluffy. Add more coconut cream and whip longer for airy mousse. elbow grease Continue reading: Almond Butter Chocolate MousseThe post Almond Butter Chocolate Mousse appeared first on Vegan Richa.

South Indian Quinoa with Tamarind & Pumpkin

January 5 2015 Vegan Richa 

South Indian Quinoa with Tamarind & Pumpkin Another year gone and a new year already here. The date finally registered yesterday and I was reminded of how much work is left for the book! There needs to be a cookbook writing tips for newbies. The number 1 tip on that, do not bother to estimate the time and then be stressed by the estimation or each step. It inevitably takes double or triple the amount.  Anywho, most of last year the Indian and Indian inspired recipes were heading to the book, so the blog recipes took a turn towards other cuisines and a lot of dessert. I learnt a lot the past year about recipe development, writing, taming the creative spells and more. Hope I continue to learn and apply this year as well. Here is a simple South Indian flavor infused Quinoa. Mustard seeds, curry leaves, split peas, black gram, tamarind and coconut, all or some of these, generally form the flavor profile of southern Indian food. You can find most of these online or in an Indian store. Curry leaves have a distinct flavor and can be tricky to find, but are available on amazon.com or an Indian store. Fresh curry leaves work best. Fresh curry leaves can be kept frozen for up to one year. Dried curry leaves are also available and make a suitable substitute.  Make this delicious one pot meal with leftover quinoa, millet or rice. WordPress wants to keep correcting my quinoa to Joaquin. hmm.

Best Vegan Recipes 2014

December 31 2014 Vegan Richa 

Best Vegan Recipes 2014 Popular Recipes from the blog this year! It was the year of Vegan Cheese, Pies, Dessert, Sriracha and Pizza! What were some of your favorite things this year ?  Here are the 20 Popular Posts of Vegan Richa in 2014. Pizza, like obviously.  Buffalo Chickpeas, white garlic sauce, celery ranch! Huzzah! Chocolate chip Cookie Dough Bars. GF Nut-free Nacho Cheese Slices. GF Continue reading: Best Vegan Recipes 2014The post Best Vegan Recipes 2014 appeared first on Vegan Richa.

Oh She Glows Cookbook GIVEAWAY! and 2 Recipes!

December 23 2014 Vegan Richa 

Oh She Glows Cookbook GIVEAWAY! and 2 Recipes! Sneaking in a Giveaway right before everyone heads out. The Oh She Glows Cookbook has been a best seller since it released! The book has a perfect set of recipes to introduce anyone to healthy vegan eating. The gorgeous photographs and easy recipes keep you hooked!  See my detailed review of the book from earlier this year.   For the holiday season, the Book publishers are sharing a few recipes from the book. Roasted Brussels Sproutswith Fingerling Potatoes and Rosemary to get you to give the B Sprouts another try. And the seasonal Delicata Squash, Quinoa & Kale Salad with Lemon-tahini Dressing. Get the recipes below. The publishers are also giving away a copy of the book to the blog readers! Enter the Giveaway at the end of the post.  Continue reading: Oh She Glows Cookbook GIVEAWAY! and 2 Recipes!The post Oh She Glows Cookbook GIVEAWAY! and 2 Recipes! appeared first on Vegan Richa.

Cookie Dough Chocolate Banana Fudge

December 20 2014 Vegan Richa 

Cookie Dough Chocolate Banana Fudge Easy fudge for today! Ripe bananas + maple + melted chocolate! Add some cookie dough and this is a treat! This is a very fudgy fudge because of the bananas and maple. Omit maple syrup for a more set fudge. For variations, add gingerbread spices, pepper mint or bourbon. More fudge, truffles and cookie dough options from the blog here Planning a breakfast or brunch, see the collection here And some tried and tested Holiday Dinner options!

Mexican Hot Chocolate Mix

December 15 2014 Vegan Richa 

Mexican Hot Chocolate Mix  Its time for a hot mug of hot chocolate! This Mexican hot chocolate mix is super easy and perfect for the days you want to sit by the fire place. This is a spicy Mexican hot chocolate mix. See the recipe for variations. What is your favorite hot chocolate? Loads of DIY Christmas Gift Ideas on this post. What are you making this holiday season! Continue reading: Mexican Hot Chocolate MixThe post Mexican Hot Chocolate Mix appeared first on Vegan Richa.

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

December 14 2014 Vegan Richa 

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: Vegan DIY Holiday Gifts, Jar Gifts, Cookies, Cakes and more. Gluten-free Soy-free options.The post 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!

December 12 2014 Vegan Richa 

Whole Grain Za’atar Tomato Flatbread for Virtual Vegan Potluck! Its that time of the year again. Virtual Vegan Potluck is back. Today hundres 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. We ate the whole thing with some hot sauce. The flatbread comes together within minutes and is ready super quick too. White whole wheat flour is less dense than regular whole wheat flour and works great for this flatbread. No dense, wheaty looking bread! Soft, delicious and perfect to snack on or as a side.  Check out all the appetizers, soups, mains, desserts and more that everyone is bringing to the Potluck (Clikc here to go to the collection of all blog links)!  Giveaways going on the blog right now. Becky’s Bowls cookbook (International and US giveaway), Julie’s Vegan Casseroles Cookbook (US giveaway) Whole Grain Za’atar Tomato Flatbread Ingredients: Makes 1 12 inch flatbread 1/­­2 cup water 2 tsp sugar/­­maple syrup 2 tsp active yeast 3/­­4 cup + 2 Tbsp white wheat flour 1/­­2 tsp salt 1/­­2 tsp dried herbs like thyme or rosemary or 1 Tbsp chopped fresh herbs 1 Tbsp olive oil Toppings: tomato slices a generous pinch of salt 1 tsp za’atar hot sauce (optional) Method: 1. Combine warm water, sugar and yeast in a bowl.Let it sit until frothy. 2 minutes.  2. Combine the flour, salt, herbs in another bowl. Whisk to mix well. Add the yeast mixture. Add in the oil and mix and knead to form a soft dough. 2 to 3 minutes.  3. Roll the dough out into a 12 to 13 inch oval using flour. Place dough on parchment lined baking sheet. Spray water on it. Let the dough sit in a warm place for 15 minutes.  4. Preheat the oven to 425 degrees F.  5. Place tomato slices on the dough. Sprinkle salt and za’atar spice blend. Bake for 17 to 18 minutes or until the edges are golden. sprinkle more za’atar and hot sauce, slice and serve.                       The post Whole Grain Za’atar Tomato Flatbread for Virtual Vegan Potluck! appeared first on Vegan Richa.

Vegan Chocolate Pumpkin Cake and Cake Mix In a Jar

December 9 2014 Vegan Richa 

Vegan Chocolate Pumpkin Cake and Cake 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 Cake Mix In a JarThe post Vegan Chocolate Pumpkin Cake and Cake Mix In a Jar appeared first on Vegan Richa.

Strawberry Chocolate Cinnamon Rolls

December 8 2014 Vegan Richa 

Strawberry Chocolate Cinnamon Rolls Whats better than some Chocolate to start the day! These soft and berrylicious rolls are filled with chocolate chips and drizzled with a Chocolate glaze! Serve them warm as is, or with the chocolate glaze and with some fresh berries.   I decided that I had to make some Cinnamon Rolls for Angela’s Bed in Breakfast guest series. Warm rolls with a glaze are perfect in this freezing weather. It also helps to start up the oven in the morning :). These rolls can be baked in the morning or baked a day before and served warm. I love adding fruit to my bread. The pureestrawberries in the dough keeps the breads extra moist and you need less sugar and glaze to eat these up. Use any berries that you like! Make these Cinnamon rolls this holiday season! Continue reading: Strawberry Chocolate Cinnamon RollsThe post Strawberry Chocolate Cinnamon Rolls appeared first on Vegan Richa.

Peanut Butter Tofu Bowl and Bowls Book GIVEAWAY!

December 6 2014 Vegan Richa 

Peanut Butter Tofu Bowl and Bowls Book GIVEAWAY! Most days when I don’t have too much time to site and eat an elaborate meal, I throw things in a bowl and eat up anything combined with anything. This book for 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 to add a layer of grains, potatoes, greens or pasta, top with veggies, the protein and some awesome sauces and dressing. With the recipes for each of the 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 was so good that I threw in some cauliflower in it and baked those up as well. clearly most of the cauliflower did ot 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! You can get 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 and Bowls Book GIVEAWAY!The post Peanut Butter Tofu Bowl and Bowls Book GIVEAWAY! appeared first on Vegan Richa.

Vegan Gingerbread Cake

November 29 2014 Vegan Richa 

Vegan Gingerbread Cake Gingerbread, spices, cookies and holidays, here we come.  This Ginger Molasses Cake has candied ginger, fresh ginger and ground ginger, more fall spices, and a deep flavor of molasses. All the flavors get stronger as the cake sits. The chia seeds are ground up with some candied ginger for a stronger infusion of the ginger flavor. You can omit a form of ginger or reduce some to taste preference. I also add walnuts and chocolate chips to this gingerbread cake. Add other nuts or seeds of choice or add dried fruit. More the merrier! This quickbread is perfect for snacking or breakfast.  Flax or Chia seed seeds are used to substitute egg and bind and hold moisture in the loaf. You can also use other egg substitutes like ener-g, applesauce/­fruit puree, blended silken tofu or non dairy yogurt. What are you planning to bake up this holiday season? This must make Vegan Gingerbread Cake.  Continue reading: Vegan Gingerbread CakeThe post Vegan Gingerbread Cake 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! With Lentils and quinoa, thats a whole lot of awesome meatless protein! Continue reading: Vegan Lentil Quinoa Loaf, Cornbread Stuffing, Spicy Cranberry Sauce, Pumpkin Pie & BLENDTEC GIVEAWAY!The post Vegan Lentil Quinoa Loaf, Cornbread Stuffing, Spicy Cranberry Sauce, Pumpkin Pie & BLENDTEC GIVEAWAY! appeared first on Vegan Richa.

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

November 20 2014 Vegan Richa 

Vegan Lentil Quinoa Loaf, Cornbread Stuffing, Spicy Cranberry Sauce, Pumpkin Pie  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.  Gimme the slice! Continue reading: Vegan Lentil Quinoa Loaf, Cornbread Stuffing, Spicy Cranberry Sauce, Pumpkin PieThe post Vegan Lentil Quinoa Loaf, Cornbread Stuffing, Spicy Cranberry Sauce, Pumpkin Pie appeared first on Vegan Richa.

Vegan Pumpkin Biscuits with Sage & Thyme

November 17 2014 Vegan Richa 

Vegan Pumpkin Biscuits with Sage & Thyme Countdown to Thanksgiving! And more Pumpkin recipes still to come These Pumpkin biscuits are easy to whip up, are moist from the inside and crisp on the outside fresh out of the oven. With the fresh Sage and thyme, these make a perfect savory side. Slather some vegan butter or olive oil, maple or vegan gravy ! The biscuits have a good lot of pumpkin puree for a strong flavor. Chilled pumpkin and chilled non dairy milk work out beautifully in this recipe to reduce the oil/­­butter needed. There is no palm oil needed in the recipe. to make these gluten-free, use the flour mixture and instructions from this recipe. Vegan Pumpkin Biscuits Continue reading: Vegan Pumpkin Biscuits with Sage & ThymeThe post Vegan Pumpkin Biscuits with Sage & Thyme appeared first on Vegan Richa.

Vegan thanksgiving Recipes 2014

November 14 2014 Vegan Richa 

Vegan thanksgiving Recipes 2014 Pictured Cauliflower Alfredo, Spinach, Artichoke Lasagna. 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 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. 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! If you make something from the blog, please do tag #veganricha on social media!  Vegan Thanksgiving Recipes 2014 Continue reading: Vegan thanksgiving Recipes 2014The post Vegan thanksgiving Recipes 2014 appeared first on Vegan Richa.

No Bake Vegan Pumpkin Pie with Gluten-free Crust

November 11 2014 Vegan Richa 

No Bake Vegan Pumpkin Pie with Gluten-free Crust  This amazing Pumpkin Pie you all. Just 7 Ingredients in the filling and 8 main ingredients in the crust. Make this a day before and keep refrigerated. No Baking needed. This Pumpkin pie has a good lot of spices in the filling and even more in the gingerbread crust. Crystallized ginger, ground ginger, cinnamon and cloves and yum! Be sure to top with some whipped coconut cream!  This No Bake Vegan Pumpkin Pie will be a perfect addition to the Thanksgiving Menu! If you guys make any recipe from the blog, please do tag it on Instagram with #veganricha! I love to see how the recipes are working out and love the pictures! Or Pin it!

Vegan Nachos with Nut-free Nacho Cheese

November 7 2014 Vegan Richa 

Vegan Nachos with Nut-free Nacho Cheese  I had been meaning to make some Nachos with a sauce version of my Nut-Free Agar-free Nacho Cheese Slices and what better day than today. Today is National Nachos day  :) Make some Nachos. I made these around Lunch, quickly took some pictures with the winds howling away outside, and ate the whole bowl! Ok I lie. Ate a bit more than half of it. I eat small meals These Nachos practically come together within 30 minutes, if you have pre-made salsa and guacamole on hand. Spice up some beans, make the cheese sauce. Warm up the Tortilla chips, layer and serve.  There can never be enough Vegan Nachos! Continue reading: Vegan Nachos with Nut-free Nacho CheeseThe post Vegan Nachos with Nut-free Nacho Cheese appeared first on Vegan Richa.

Pumpkin Snickerdoodle Cookie Dough Truffles

October 31 2014 Vegan Richa 

Pumpkin Snickerdoodle Cookie Dough Truffles  Make some cinnamony pumpkin snickerdoodle cookie dough! It is the season of all things pumpkin.  This super-easy cookie dough has the goodness of pumpkin pie spice, pumpkin and maple. Rolled up in generous amounts of cinnamon and sugar. Ready in 15 minutes! For variations, coat the balls in melted dark or white chocolate, add mini chocolate chips to the dough for Pumpkin spice chocolate chip cookie dough! Make it spicy, chili to the cinnamon sugar or to melted chocolate to coat. Can be made gluten-free with gf flour and oil-free. I use oat flour for these. Make these Pumpkin Snickerdoodle Cookie Dough balls today!  Continue reading: Pumpkin Snickerdoodle Cookie Dough TrufflesThe post Pumpkin Snickerdoodle Cookie Dough Truffles appeared first on Vegan Richa.

Curry Cashew Savory Granola & OATrageous Oatmeals Book Review+Giveaway

October 27 2014 Vegan Richa 

Curry Cashew Savory Granola & OATrageous Oatmeals Book Review+Giveaway Kathy is at it again with her new book OATrageous Oatmeals: Delicious & Surprising Plant-Based Dishes From This Humble, Heart-Healthy Grain. Yes, a Whole book on Oats! You will be surprised at all the various ways in which you can use Oats. This book takes you through snacks, breakfast, meals, soups, desserts and more. There is so much more to Oats than just Oatmeals. Kathy Hester is a prolific and Best Selling Cookbook author of several Vegan Books including the Vegan slow cooker, the Great Vegan Bean and more. If you know her earlier cookbooks, you know that she puts the best in each one of them. This book is no exception. This book chapters include  Do It Yourself Homemade Staples Warming Oats for Fall and Winter (Breakfast dishes) Cooling Breakfast Oats for Spring and Summer Granolas and Bars for Breakfast and Beyond Satisfying Soups and Stews Savory Oats for Lunch and Dinner Delightful Desserts Drinks, Oat Milk and Even an Oat Liquor Beyond the Dining Room: Other uses for Oats (Pet treats and personal care items) – This is the cutest chapter for obvious reasons I tried the Indian spiced tomato Soup which uses oats as thickener. I was wondering about what was going to happen to the texture of the soup while the Oats were cooking in it. Surprisingly, after blending it all, everything fit perfectly. No sticky Oat texture, just delicious creamy Soup! I also made the Stir-fried Veggie Oats which are basically Fried rice but with Oats! I used rolled Oats so the mixture stayed more like Rice. With all of the veggies, scrambled up tofu, sauce and spices, this was a fantastic side. A good drizzle of Sriracha and you can eat it as a meal.  The Curry Cashew Granola, Sundried Tomato and Kalamata Olive Granola and other Savory granola options from the book are going to blow you away. I am a sucker for savory snacks and breakfasts. I will eat a bowl full of savory granola anyday over pancakes :)  There are many recipes that are on my to try list like the Oat-chata, Oats-bury Steaks, ,oat creamers, Oat milk Yogurt, Cinnamon roll Oatmeal, Veggie Oat Taco Mince, Oat Sausagy crumbles! Blackberry Mojito Overnight Oats, Lemon Raspberry Cheesecake Oatmeal and so many more.  A copy of the book is being given away by the publishers. Please enter the Giveaway at the bottom of the post. Continue reading: Curry Cashew Savory Granola & OATrageous Oatmeals Book Review+GiveawayThe post Curry Cashew Savory Granola & OATrageous Oatmeals Book Review+Giveaway appeared first on Vegan Richa.

Vegan Mummy Dogs. Veggie Potato Cutlets Recipe

October 26 2014 Vegan Richa 

Vegan Mummy Dogs. Veggie Potato 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 Continue reading: Vegan Mummy Dogs. Veggie Potato Cutlets RecipeThe post Vegan Mummy Dogs. Veggie Potato Cutlets Recipe appeared first on Vegan Richa.

Tempeh Tikka Pulao. Vegan Gluten-free Recipe

October 21 2014 Vegan Richa 

Tempeh Tikka Pulao. Vegan Gluten-free Recipe  Phew, that was one exciting weekend!!. I am just about trying to get back to routine. Which is going to be difficult because now I know I have to finish the book Anywho, things eventually will fall into place.  In the meanwhile, here is an amazing Pulao to get you going for Diwali. Rice cooked to a fluffy fragrant state with whole spices. Then mixed in with Tempeh Tikkas. You can make the Tikkas with Tofu or Soy-free with Chickpea Tofu or veggies or Split pea Tempeh.  Biryanis and Pulaos are usually Rice or grain sides with added spices, veggies and other things. Biryanis have layers of rice, veggies etc and can be baked. Pulaos can be made in a pan, all in one pan or separately.  A delicious side or a meal on its own. Serve up with non dairy yogurt raita or mint chutney. This crisp and fluffy Tempeh Tikka Pulao. Happy Diwali! Continue reading: Tempeh Tikka Pulao. Vegan Gluten-free RecipeThe post Tempeh Tikka Pulao. Vegan Gluten-free Recipe appeared first on Vegan Richa.

Vegan Diwali Recipes – 50 Sweets, Snacks, Mains. Gluten-free Soy-free options.

October 17 2014 Vegan Richa 

Vegan Diwali Recipes – 50 Sweets, Snacks, Mains. Gluten-free Soy-free options. Happy Diwali to all who are celebrating! Diwali is here again. Every year, the activity in the house and on the blog starts up real early in fall. One day we are cruising through Summer and summer produce and suddenly there is fall. Fall recipes, warm spices, then Indian festivals, Navratri, Diwali and then we just keep that pace through Halloween and the holiday season. No wonder January feels like there is no activity anywhere . There are several stories behind Diwali as well depending on the region. In general, all stories have the common thread of celebrating the goodness in everyone, the prosperity, health and knowledge, and how good always wins over evil. In all the celebration, we choose not to know about how our actions affect other living beings around us. This Diwali, make these plant based versions of your favorites! Diwali is on Oct 23rd this year. This year it is going to be special and you know soon about that! Make these Vegan Diwali Recipes! Sweets and Dessert: Gulab Jamuns Kesar Peda – Almond Saffron cookies Fudgy Coconut Ladoo Mango Burfi – Mango fudge  Cashew Barfi Truffles (Veganosaurus) Coconut Almond Laddoos Kheer - vermicelli in almond milk (Veg Recipes of India) Amaranth Coconut Burfi Gajar Halwa (Veganosaurus) Apple Jalebis with Rabri cream  Badusha (Holy Cow Vegan Recipes) Besan Quinoa Laddoo Almond Kheer (Holy Cow Vegan Recipes) Plain Jalebi  Pink Coconut Laddoo Dry Fruit Laddoo (Veg Recipes of India) Kaju Katli – Cashew fudge Adhirasam (Holy Cow Vegan Recipes) Oil-free Wheat Choorma Psst… Visit the blog on Sunday for a special announcement.. hint it is about my cookbook! Super excited!! Continue reading: Vegan Diwali Recipes – 50 Sweets, Snacks, Mains. Gluten-free Soy-free options.The post Vegan Diwali Recipes – 50 Sweets, Snacks, Mains. Gluten-free Soy-free options. appeared first on Vegan Richa.

Vegan Tiramisu Trifles with Coco Whip.

October 12 2014 Vegan Richa 

Vegan Tiramisu Trifles with Coco Whip.  These Vegan Tiramisu Trifles you all. We ate so many of these in the past few weeks. Easy to put together and super quick with the new Coco Whip! Pre-whipped Coconut cream.  From my pregan days, Winters were sprinkled with drives to get a large piece of Tiramisu with some hot coffee. It is easier to find a raw cashew Tiramisu around the northwest, but not so much the real deal. Of course, whipping up some coconut cream at home solves the problem, but you know me and whipping for minutes and minutes don’t go so well together. So this So Delicious Whipped Coco Whip is life saver. Regular and low-fat versions of this Coco Whip make it too easy. These whips are dangerous to have around! They have been launched and are available in Whole foods right now. Make a Sponge Cake, Soak it, layer the whipped cream and make a load of Tiramisu. I prefer the quick version with the soaked sponge and whipped coconut cream layers. So quick with the already whipped coconut cream. You can add some cashew cream to the whipped cream and a tang to make it more mascarpone-ish. The Cake has 2 Tbsp oil for the 4 to 6 servings and is all whole grain with Spelt and Oat flour.  I am giving away 8 So Delicious Free Product Coupons to 8 people on this post! (within US). Leave me a comment on the post about your favorite vegan dessert this month. Giveaway ends Oct 15.  Gimme all 4 of these Vegan Tiramisu Trifles.  More Holiday Desserts This Pumpkin Mousse Layer Cake. Soy-free Triple chocolate Mousse Cake. GF Salted Caramel Pie GF Soy-free Dark Chocolate Silk Pie GF Soy-free I am giving away 8 So Delicious Free Product Coupons on this post! Leave me a comment on the post about your favorite vegan dessert this month. Continue reading: Vegan Tiramisu Trifles with Coco Whip.The post Vegan Tiramisu Trifles with Coco Whip. appeared first on Vegan Richa.

Vegan Pumpkin Cinnamon Rolls Recipe

October 6 2014 Vegan Richa 

Vegan Pumpkin Cinnamon Rolls Recipe  What’s fall without warm Pumpkin Cinnamon Rolls! A load of Pumpkin Pie Spice, pumpkin puree in these simple rolls, which are filled with coconut sugar and cinnamon and baked to a beautiful golden. Then glazed with a simple coconut milk + sugar glaze. Add pumpkin pie spice or lime juice to the glaze. I used lime juice to add a fresh flavor burst to the glaze. Use any other vegan cream cheese based glaze. What fun Pumpkin Recipes are you making this fall! Have an hour to spare per week and can edit videos on youtube? A very wonderful rescue and sanctuary needs your help. 1-2 hour per week work and that too not every week, from anywhere in the world. Ping me! Believe you me, these Vegan Pumpkin Cinnamon Rolls will be a big hit! It has limited oil, it can be made without vegan butter/­­ palm oil and is awesome as is without the sugary glaze too! You can make it more decadent to preference with additional sugar or oil and more spice!. Add chopped pecans along with the sugar and cinnamon in the filling. Make some Yums More Fall dishes from the blog including Pumpkin Cream Pasta, Macchiato, Frappucino, Pumpkin Mousse Cake, Muffins and more here.     Continue reading: Vegan Pumpkin Cinnamon Rolls RecipeThe post Vegan Pumpkin Cinnamon Rolls Recipe appeared first on Vegan Richa.

Fudgy Coconut Ladoo. Vegan Indian Dessert Recipe

October 1 2014 Vegan Richa 

Fudgy Coconut Ladoo. Vegan Indian Dessert Recipe Dussehra is just around the corner! As with every Indian festival, there are several stories around why it is celebrated and several ways to celebrate it depending on region as well. Read more about it here. Every year, we try to keep up the cultural celebrations, and there is always this fear that eventually all will be forgotten. The nuances of each and every Pooja, the stories, the decorations, the customs etc tend to get lost with the generations. Also, with the change in our dietary choices, the discussions and celebrations tends to affected as well. Every year, I try to recreate vegan versions of some Indian sweets so if anyone is visiting, I have something to offer to them apart from fruits :). And we can continue to discuss the festivals, stories etc without getting into why we choose to not eat something or don’t we miss eating some name delicious sweet!   This year I add another Laddoo to the repertoire. This Coconut Ladoo is has shredded coconut, coconut milk, sugar and whole cardamom. Thats it. No oils, no long list of ingredients. They come together quickly and get eaten up quickly too. Happy Dussehra everyone! On another note, the Indian recipes that get developed in my kitchen are currently heading to my print Cookbook! More announcements about it soon.  In the meantime, I need a few Recipe testers to finish up the testing in October and November. Please read the following carefully before applying.  1. Please be able to test 3 or more recipes every week through November **This is important** (the recipes are not entire meals, so you could do a side, dessert and a curry) 2. be ok with gluten, soy, salt and sugar and Indian food.  3. Be able to follow the recipe as it is written. 3. The book is not oil-free. it uses minimal oil (usually 1/­­2 to 1 tsp per recipe) 4. Recipes cannot be shared with anyone. 5. What you will get is access to the awesome Indian recipes! and the cookbook if you test a certain number of recipes. If interested, then please cook up one or all of the following 3 recipes, post a picture somewhere on social media and tag me or email it to me at richahingle@gmail.com  1. Kashmiri Dal, 2. Palak Tofu 3. Tofu Pasanda     Continue reading: Fudgy Coconut Ladoo. Vegan Indian Dessert RecipeThe post Fudgy Coconut Ladoo. Vegan Indian Dessert Recipe appeared first on Vegan Richa.

Sonoran Tacos from Vegan Tacos. Book Review and Giveaway

September 25 2014 Vegan Richa 

Sonoran Tacos from Vegan Tacos. Book Review and Giveaway When I first heard of the book, I was intrigued. I have not been very adventurous with my Tacos, and this book was an eye opener. From Jason’s story, which got hubbs hooked to the book (which is a feat in itself since hubbs + cookbooks is a rare sight), the basics, the chapters on types of tacos, tacos from different regions, fusion tacos, dessert tacos and all the toppings and sides. This book is a treasure of culture, authentic recipes and deliciousness.  Get Vegan Tacos: Authentic and Inspired Recipes for Mexico’s Favorite Street Food on amazon today! The first thing I did was try out the tortillas. I wanted to taste home made tortillas. Most of the store bought ones put me off corn tortillas because they all seem to always have a weird smell. I did not have a tortilla press, so I made a few by rolling them out between parchment and cutting them using a cookie cutter. I also found a way to make my own tortilla press by putting a plate on the tortilla and standing on it. Chewie did not head to sleep that day in the hope of getting to the tortilla on the floor. food on floor = belongs to Chewie. I am telling you, you will never go back to the store tortillas. Its also awesome exercise, pressing the tortilla you know :)  We made the Sonoran Tacos with pinto beans, served over home made corn tortillas, with avocado, tomatoes and hot salsa. I loved the simplicity of these tacos, the grilled up onions and beans. Everything just came together like magic.  We also made the Crispy Greens Tacos with Green salsa and avocado. All the greens from the backyard were waiting to be turned into something awesome after being treated to the usual massaging and saute-ing.  This was a fun taco! I baked the Crispy greens in tempura batter.  The book has chapters on Basics, Taco gear and tortilla making, foundation Ingredients and Techniques and then gets into Chapters on Tacos de Asador (fillings charred over an open flame). Tacos de Guisados (stewed fillings), Tacos de comal (Satue-ed fillings), Tacos Dorados (rolled crisp tacos), Los Otros Tacos, Tacos de Canasta (breakfast basket Tacos), Tacos Mananeros ( breakfast tacos from both sides of the border), Tacos Dulces (dessert Tacos), fusion Tacos,  toppings , sides and even drinks! Continue reading: Sonoran Tacos from Vegan Tacos. Book Review and GiveawayThe post Sonoran Tacos from Vegan Tacos. Book Review and Giveaway appeared first on Vegan Richa.

Vegan Pumpkin Sage Pasta with Pumpkin Cream Sauce and Crispy Sage.

September 22 2014 Vegan Richa 

Vegan Pumpkin Sage Pasta with Pumpkin Cream Sauce and Crispy Sage. This year we have a backyard herb garden and it has some fragrant herbs that are thankfully alive :). Those herbs are used here to infuse the pumpkin cream sauce with the fresh herb flavor and the pasta tossed in. For the topping I toasted up some Sage in oil along with bread crumbs. Use coarsely ground pumpkin seeds or nuts  instead to make gluten-free.  This past weekend has been a bit crazy. It just seems like one thing gets better and another thing or wait a bunch more things (got to schedule another RC and crown fitting appointments) show up. This year my sinuses have acted up (dry congestion and inflammation) and upset my balance more than they did any of the past years. I think it is because of non allergic rhinitis that is triggered by just about everything. Any change in temperature, humidity, barometric pressure. baah. I have to get tested and diagnosed to be sure and figure out what to do about it. Till then I will be in crappy mood every other day. Anyone has experience with and suggestions, please do let me know.  Anywho, I like the kitchen and since I do not need all my senses to work, cooking still happens. Of course, misplaced items can cause a bit of a grumble, but hey, thats married life Make this simple Vegan Pumpkin Sage Pasta tonight! The burst of flavor, a simple sauce and perfect dinner.  Continue reading: Vegan Pumpkin Sage Pasta with Pumpkin Cream Sauce and Crispy Sage.The post Vegan Pumpkin Sage Pasta with Pumpkin Cream Sauce and Crispy Sage. appeared first on Vegan Richa.

Tofu Broccoli Bok Choy Stir fry with Garlic Sesame Soy Sauce and Soba Noodles. Vegan Recipe

September 16 2014 Vegan Richa 

Tofu Broccoli Bok Choy Stir fry with Garlic Sesame Soy Sauce and Soba Noodles. Vegan Recipe A super quick weeknight fix today. Marinate the Tofu, steam the broccoli and bok choy with garlic, add the tofu and noodles and done! Change up the marinade for variations, use more ginger, use more maple for a sweeter sauce, add some orange juice for a citrusy sauce and so on. Some years ago in some non tofu life, in a far away location (read Seattle), I would take out all of the Tofu from any dish that was served and eat the rest. I would always replace the Tofu with extra veggies if that was possible, whenever we ordered out. I mean, we, especially I do not need to eat tofu to be vegan. Enough beans and lentils show up in every single meal! It does however help to warm up to it for dining out. Over the recent year or so, I have discovered, like many many others, that it really depends on cooking and flavoring up the piece of white throat clogging thing. For a while, the only way I would eat it would be in my super quick Palak Tofu recipe. Things have so changed since then. Here is a super quick stir fry, Marinate the tofu for as less as 15 minutes to as long as overnight. Longer the better. What is your favorite stir fry with Tofu? Continue reading: Tofu Broccoli Bok Choy Stir fry with Garlic Sesame Soy Sauce and Soba Noodles. Vegan RecipeThe post Tofu Broccoli Bok Choy Stir fry with Garlic Sesame Soy Sauce and Soba Noodles. Vegan Recipe appeared first on Vegan Richa.

Nut Free Vegan Nacho Cheese Slices. Gluten-free Recipe

September 12 2014 Vegan Richa 

Nut Free Vegan Nacho Cheese Slices. Gluten-free Recipe Another crazy creation your way! After using up my almond milk pepper jack, I was wondering about changing up the whole thickening game. Agar and starches and all I was also making some Chickpea tofu that week and the texture and setting capability of chickpea flour was staring me in the face. So in comes Chickpea flour to the rescue once again! Chickpea flour has great thickening and setting properties. With all the added flavors for the nacho cheese, this cheese works out perfectly. You can also use it to make other cheese flavors that have sharper or complex taste profiles that compliment the custard-y chickpea flour taste. It might not work for the simpler mozzarella or ricotta, as the stronger flavors help dumb down the chickpea flour taste. Also, this cheese is not going to melt into a puddle. It becomes custard like at high heat and sets again quickly as it cools. You can make slices or make a block of cheese and shred it and use. There is no oil in the cheese either. You can add some for greasy-ness if you like. The ingredient list might look long, but its mostly spices and flavors. You can try make a less ingredient cheddar with nooch, sundried tomato, garlic, miso and prepared mustard. As with any recipe, if you do not like it, do not throw it away :). Shred and add to my chickpea omelet. These Nut Free Vegan Nacho Cheese Slices, have no nuts, no oil, no agar, no thickener, no seed, no gluten, no grain. Below sandwich grilled with the slices, recipe coming shortly.

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 Sauce<