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Meal Plan Mini: Creamy Black Bean Bowls, Cauliflower Tacos, Raspberry Brownies

June 19 2019 Golubka Kitchen 

Meal Plan Mini: Creamy Black Bean Bowls, Cauliflower Tacos, Raspberry Brownies So happy to come out with another mini meal plan! This series is one of my absolute favorite things to work on. It definitely takes a lot of planning and energy, but making interconnected recipes that flow into each other is endlessly inspiring and satisfying. This kind of work reminds me that home cooking doesn’t need to be complicated to be good, that leftovers are a true gift, and that food waste is not a necessary part of life (though it’s so hard to avoid!). This mini is even more fun than usual, since it includes a wholesome treat recipe among the savory ones. The whole thing is centered around black beans – a magical ingredient that will make its way into tacos, bowls, and brownies. As usual, we walk you through some simple prep steps and provide a shopping list for all the ingredients. If you enjoy this mini, check out this more wintery black bean meal plan we did a few months ago, as well as all our meal plans. Let’s get started :) Menu - Creamy Black Bean Bowls - Refried Black Bean and Cauliflower Tacos - Black Bean Raspberry Brownie Bites *all recipes are vegan and gluten-free, see the recipes for serving sizes Shopping List (Print) Bring this list with you when you go food shopping, its got all the ingredients youll need for the recipes in this meal plan mini. All the items are separated by category, to make the shopping easier and more efficient. Take the time to look over this list beforehand and cross out any items you already have. The hope here is that you own some of the pantry staples, spices, and maybe even some of the produce required, which will help minimize the list. Add whatever other ingredients you’ll need for the week here, if doing shopping for the whole week. Produce - 1 1/­­2 yellow onions - 1 medium red onion - 1 head of garlic (7 cloves) - 2 jalapeno peppers - 2 limes - 1 very large or 2 small heads of cauliflower - pint of cherry tomatoes - about 4 avocados - about 6 oz fresh or frozen raspberries - 1 bunch cilantro - 1 bunch scallions Bulk and Spices - 3 cups dry black beans - 2 cups rice of choice or quinoa - 1 cup untoasted cashews - 2 tablespoons ground flax seeds - black pepper - smoked paprika - chili powder - cumin seeds or ground cumin - bay leaves Staples - sea salt - olive oil or other cooking oil of choice - coconut oil - brown rice vinegar or apple cider vinegar - tahini or other nut butter - vanilla extract - cocoa powder - coconut sugar - baking powder - hot sauce (optional) Other - corn tortillas or other tortillas of choice Basic Prep 1) Cook the beans and make the Creamy Black Beans Pot of Black Beans + Creamy Black Beans   Print inspired by the Mama Eats Ebook Ingredients 3 cups dry black beans sea salt 2 tablespoons olive oil 1 yellow onion - sliced in half 1 jalape?o - slit down the side 5 cloves of garlic - smashed and peeled 2 teaspoons smoked paprika 2 teaspoons chili powder 1½ teaspoons ground cumin freshly ground black pepper 2 bay leaves juice from 1 lime Instructions Soak the beans overnight or up to 24 hours in plenty of purified water with a splash of apple cider vinegar. Drain and rinse the beans. Place them in a large soup pot and cover them with purified water by about 2. Add a generous pinch of salt. Bring to a boil, reduce the heat to a simmer and cook, covered, for 30 minutes. Taste for doneness. If the beans are not completely soft, continue to cook until fully done. Salt at the last 10 minutes. Using a slotted spoon, remove 1½ cups of the beans to an airtight container and refrigerate until ready to make the brownies. Heat the olive oil in a medium skillet over medium heat. Add the onion halves, face down, and the jalape?o. Let sit on the heat for about 4-5 minutes, flipping the jalape?o halfway through, until the vegetables are slightly charred. Add the garlic cloves and let them get fragrant for about 30 seconds to 1 minute. Remove some water from the pot with the cooked beans, so that the beans are just covered by the water (by about 1). Add the charred onion, jalape?o, garlic, and the oil from the pan to the pot. Add the paprika, chili, cumin, another generous pinch of salt, black pepper, and bay leaves, mixing everything in. Bring the beans up to a very strong simmer over medium heat. Let simmer, with the lid askew, for 30-45 minutes, until the bean liquid has reduced and become creamy, and until the beans are buttery soft. The liquid will thicken more once it cools. Turn off the heat and mix in the lime juice. Taste for salt and pepper and adjust if needed. Remove the jalape?o, onion, and bay leaves. Remove 2 cups of the creamy beans to an airtight container, catching some of the liquid but not too much. These will be used for the Refried Black Bean Cauliflower Tacos (recipe below), so keep them refrigerated until ready to make the recipe. Use the rest of the creamy beans in the Creamy Black Bean Bowls (recipe below). 3.5.3226     2) Cook the Rice or Quinoa Pot of Rice or Quinoa   Print Serves: 6 cups Ingredients 2 cups rice of choice or quinoa sea salt freshly ground black pepper (optional) olive oil (optional) brown rice vinegar (optional) Instructions Cook the rice or quinoa according to the instructions on the package (if your rice came in a package), or any other cooking method you prefer, like in a rice cooker, etc. We like to cook our rice with a generous pinch of salt, a grind of black pepper, a glug of olive oil, and a small splash of brown rice vinegar, which makes it infinitely more flavorful. Use in the Creamy Black Bean Bowls (recipe below). 3.5.3226   3) Make the Quick Pickled Onions Quick Pickled Onions   Print adapted from Simply Vibrant Ingredients ½ cup brown rice vinegar or apple cider vinegar 1 cup warm purified water 1½ teaspoons sea salt 1 medium red onion - thinly sliced Instructions Combine the vinegar, water and salt in a large glass jar. Close the jar and shake to dissolve the salt. Add the onion and shake once again to mix. Let the onions marinate at room temperature for at least 1 hour. The onions will become more flavorful as more time passes. Store refrigerated in an airtight container for up to 1 week. 3.5.3226   4) Make the Cilantro Jalape?o Crema Cilantro Jalape?o Crema   Print Serves: about 1½ cups Ingredients 1 cup untoasted cashews - soaked in water for at least 15 minutes ½ cup purified water juice from 1 lime ¼ - ½ of a jalape?o handful of cilantro (tender stems included) sea salt Instructions Drain and rinse the cashews. Place them in an upright blender, along with the purified water, lime juice, jalape?o, cilantro, and sea salt to taste. Blend on high until smooth, adding small splashes of water if the sauce seems too thick. Taste for salt and adjust if needed. Keep refrigerated in an airtight container. 3.5.3226   5) Roast the Cauliflower Roasted Cauliflower   Print Ingredients 1 very large or 2 small heads of cauliflower - chopped into bite-sized florets olive oil or other cooking oil of choice sea salt freshly ground black pepper ½ teaspoon cumin seeds 6 scallions - sliced into ½ pieces Instructions Preheat oven too 400° F (200° C). Prepare 2 parchment-lined baking sheets. Distribute the cauliflower between the baking sheets, drizzle with oil and sprinkle with salt, pepper, and cumin seeds. Mix to coat. Place in the oven and roast for 20 minutes. After 20 minutes, flip the cauliflower on both trays and add the scallions, mixing them into the cauliflower. Roast for 10-15 more minutes, or until the cauliflower is very soft and caramelized and the scallions are slightly charred. 3.5.3226     Recipes These bowls are all about the creamy black beans, which make the best case for cooking beans from scratch. They turn out so velvety and flavorful, and you can change up the spices and aromatics based on your preferences. They’re delicious simply served over something starchy like rice or quinoa. But a few of our punchy, colorful toppings from prep day take them to that completely next level. Best part? These bowls come together in no time since you’ve done all the prep. Creamy Black Bean Bowls   Print Serves: 4-6 Ingredients about 5 cups creamy black beans (recipe above) about 6 cups cooked rice or quinoa (recipe above) quick pickled onions (recipe above) cilantro jalape?o crema (recipe above) other topping suggestions cubed avocado sliced cherry tomatoes fresh cilantro leaves sliced green onion Instructions Serve the warm creamy black beans in individually portioned bowls, over warmed rice/­­quinoa, topped with quick pickled onions, crema, avocado, tomatoes, cilantro, and/­­or green onion. 3.5.3226   We’re so obsessed with these tacos! They repurpose the creamy black beans in a refried bean scenario, which gives them a totally new life. In addition, the tortillas get loaded up with our roasted cauliflower and scallions, quick pickled onions, crema, tomatoes, cilantro, and/­­or any other toppings you like on your tacos. The result is a perfectly filling and flavorful package that we crave constantly. Refried Black Bean and Cauliflower Tacos   Print Serves: 4 Ingredients for the refried beans olive oil or other cooking oil of choice ½ yellow onion - diced sea salt ½ teaspoon chili powder 1 teaspoon smoked paprika freshly ground black pepper 2 cloves of garlic - minced 2 cups creamy black beans (from above) for the tacos refried black beans (recipe above) warmed corn tortillas or other tortillas of choice warmed roasted cauliflower and scallions (recipe above) cilantro jalape?o crema (recipe above) quick pickled onions (recipe above) cubed avocado sliced cherry tomatoes fresh cilantro leaves hot sauce (optional) Instructions to make the refried beans Heat the oil in a large skillet over medium heat. Add the onion and a pinch of sea salt, and sauté until translucent, about 7 minutes. Add the chili powder, smoked paprika, black pepper, and garlic, and mix everything in for about 30 seconds, until fragrant. Mix in the beans and let them warm through. Mash the beans with a potato masher or a fork right in the skillet, until most of them are mashed, with some whole pieces remaining throughout. Cook for an additional 2 minutes, adding small splashes of water if the beans seem too dry. Taste for salt and adjust when needed. Serve warm in the tacos. to make the tacos Spread a generous amount of black beans in the bottom of each tortilla. Top with the roasted cauliflower and scallions, dollops of crema, quick pickled onions, avocado, tomatoes, cilantro, and hot sauce, if using. Enjoy right away. 3.5.3226   We consider these brownies to be in the snacking category as opposed to being a full-on dessert. They still feel like a treat, but definitely not your most decadent treat in the world. They’re great for lunch boxes, and it’s always a good idea to keep a batch in the freezer for a wholesome dessert option. The raspberries are pretty crucial here. They contribute to the moistness of the brownies, and their tart berry flavor just goes so perfectly with the chocolatey brownies. Black Bean Raspberry Brownie Bites   Print Serves: 12 brownies Ingredients 2 tablespoons ground flax seeds 1½ cups plain cooked black beans (from recipe above) 3 tablespoons soft coconut oil, plus more for oiling the tin 2 tablespoons tahini, almond butter, or other nut butter of choice 1 teaspoon vanilla extract 3/­­4 cup cocoa powder ½ cup + 2 tablespoons coconut sugar 1 1/­­2 teaspoons baking powder pinch of sea salt about 6 oz fresh raspberries (or frozen but not thawed) Instructions Preheat oven to 350°F (175° C). Prepare a 12 hole muffin tin by oiling each hole with soft coconut oil. In a small bowl, combine the ground flax with 6 tablespoons of water. Whisk together and let sit while you prepare the rest of the ingredients. In a large bowl, mash the black beans until smooth. Add the oil, tahini/­­nut butter, vanilla, cocoa, sugar, baking powder, and salt to the bowl. Mix everything together until smooth. Fold in the flax mixture, which should be thickened to a raw egg-like consistency at this point. Carefully fold in the raspberries. You can also do all this mashing and mixing in a food processor if you prefer. Distribute the brownie mixture in the oiled muffin tin, patting it down into the muffin holes somewhat evenly. I like to use slightly dampened hands for this, but you can also use a wetted spoon. Place in the oven and bake for 25-30 minutes, until the brownies are dry to the touch on the outside and fudgy on the inside. Let cool for at least 15 minutes before removing the brownies from the pan. Keep refrigerated or frozen in an air-tight container. 3.5.3226 The post Meal Plan Mini: Creamy Black Bean Bowls, Cauliflower Tacos, Raspberry Brownies appeared first on Golubka Kitchen.

Raspberry Elderflower Ice Cream with Cocoa Butter

June 19 2019 seitan is my motor 

Raspberry Elderflower Ice Cream with Cocoa ButterThis vegan ice cream comes with a huge surprise: The addition of unrefined cocoa butter makes it taste quite a bit like chocolate. The post Raspberry Elderflower Ice Cream with Cocoa Butter appeared first on seitan is my motor.

Brioche Bagels

June 12 2019 Vegan Dad 

Brioche Bagels I recently saw brioche bagels at the grocery store and, quite frankly, they looked terrible. I was pretty sure I could make a vegan version that was so much better than whatever Loblaws was peddling. I was right! These are tender and absolutely delicious toasted with jam, or as a sandwich. They are the perfect addition to any brunch or lunch. The recipe is a Reinhart adaptation and mashup. You can also make two 1 lb sandwich loaves if that is more your thing.  INGREDIENTS Makes 8 large bagels Sponge - 2.25 oz bread flour - 8 g instant yeast - 4 fl oz lukewarm plain soy milk Dough - 2 oz cooked sweet potato - 4.5 fl oz plain soy milk (cold), or aquafaba* - 14.75 oz bread flour - 1 oz sugar - 1.25 tsp (10 g) salt (or generous .25 tsp (4 g) if using salted butter) - 4 oz vegan butter, at room temperature** Poaching Liquid - enough water the fill your pot about 1.5 high - 1 tbsp baking soda - 1 tbsp brown sugar * I did not find any difference between soy milk or aquafaba in a blind taste test. **You need a butter that will firm up when cold. I used home-made and Melt with great results. METHOD 1. Whisk together the sponge ingredients in a stand mixer bowl until smooth. Cover and let rise for 45 mins. 2. Blend together sweet potato and milk (or aquafaba) with an immersion blender in a small container (I use a pyrex 1 cup liquid measuring cup) until very smooth. Whisk into the sponge. 3. Add the flour, sugar, and salt, Use the dough hook to bring the ingredients together into a rough dough. Make sure all the ingredients are incorporated. Let rest for 5 mins. 4. With the dough hook running on medium speed, add the vegan butter about 2 tbsp at a time, waiting for it to be incorporated into the dough before adding more. The dough will start out tough but will soften as it takes on more fat. 5. Once the butter is incorporated, knead the dough for 5-7 mins, or until smooth.  6. Shape into a ball, place in a lightly oiled bowl, cover, and let rise for 60 mins.  7. Divide the dough into 8 equal pieces. Shape each piece into a ball.  8. Line a large baking sheet with lightly oiled parchment paper. 9. Pinch though the centre of the ball with your thumb and forefinger, then shape into a ring. (I find this method best because the final bagel is delicate and this allows it to withstand the poaching process without breaking apart).  10. Place the shaped dough rings on the prepared sheet, mist with oil, cover with plastic wrap, and immediately refrigerate for 8 hours, or overnight. The bagels will have risen and firmed up in the cold. 11. When you are ready to bake, preheat the oven to 450 degrees. Get the poaching liquid simmering in a large pot.  12. Add as many bagels as will comfortably fit in your pot (usually four), top side down (they should float). Poach for no more than 30 seconds, then flip over. Poach for no more than 30 seconds more, then transfer back to the prepared baking sheet. Repeat with remaining bagels. 13. Bake for 8 mins, then rotate the pan. If the bottoms of the bagels are browning too much, you can at this time place the baking sheet on top of an empty baking sheet to insulate the bottom. Bake for another 6-8 mins until golden.  14. Let cool and serve!

Crispy Vegan Smashed Potatoes with Chimichurri

June 10 2019 Vegan Richa 

Crispy Vegan Smashed Potatoes with ChimichurriCrispy Vegan Smashed Potatoes with Chimichurri. These Smashed potatoes are baked to a crisp and served with fresh homemade parsley chimichurri. Vegan Glutenfree Nutfree Soyfree Recipe Jump to Recipe Crispy from the outside and buttery inside is how all potatoes should be! These crispy smashed potatoes make a great side with a meal. Serve these right out of the oven with dressings such as chimichurri or pesto or just some garlic. I use yukon gold or white potatoes. They get pressure cooked (saucepan instructions are also listed), then smashed and baked. These smashed potatoes are best served fresh. If planning to make ahead, then preboil, smash and refrigerate and bake when needed. You can use various flavors and toppings with these smashed potatoes other than chimichurri, a simple basil pesto, some minced garlic and black pepper, vegan parm and garlic, tahini sauce, spices such as chili blend or cajun. Baby Potatoes work best here. But you can use regular size as well. Just slice into quarters and smash and bake!Continue reading: Crispy Vegan Smashed Potatoes with ChimichurriThe post Crispy Vegan Smashed Potatoes with Chimichurri appeared first on Vegan Richa.

Crispy Sweet Chili Zucchini with Lime-Almond Dipping Sauce

May 20 2019 Oh My Veggies 

We love zucchini! Even more we love breaded zucchini that tastes like fried! And then because you can’t have breaded zucchini without an accompanying sauce, we upped the snack ante with a spicy, tangy Lime-Almond Dipping Sauce on the side. Kind of like a peanut sauce, but with almond butter instead. The result is an Asian-inspired twist on breaded zucchini that will satisfy even the pickiest of snackers. And the best news? Rice cakes aren’t boring anymore! Disclosure: Brandfluential sponsored the development of this recipe and asked me to share Lundberg’s Rice Cake Double Take contest, but all opinions are my own.

Fantastic Falafel

May 13 2019 Meatless Monday 

These flavorful patties are fun served family style. Letting everyone have the opportunity to assemble their own distinct creation is an excellent way to inspire kids to enjoy their food. If you like your falafel slathered with a savory spread, consider adding either hummus or eggplant dip to your offerings. For a super-simple tahini sauce option, whisk some water, a tablespoon at a time, into 1/­­2 cup tahini until it reaches the desired consistency, then season to taste with garlic powder, a squeeze of lemon juice, and salt. This recipe comes to us from OMD: The Simple, Plant-Based Program to Save Your Health, Save Your Waistline, and Save the Planet , by Suzy Amis Cameron. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 6 - For the falafels - 1/­­4 cup plus 1 tablespoon olive oil - 1 onion, chopped - 4 garlic cloves, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/­­4 teaspoon ground turmeric - 4 cups cooked chickpeas, rinsed and drained - 1/­­2 cup whole wheat flour - 1/­­4 cup chopped fresh parsley - 1/­­4 cup chopped fresh cilantro - 1 teaspoon salt - For serving - 6 whole wheat pitas - 12 butter lettuce leaves - 1 cup chopped tomatoes - 1/­­4 cup chopped red onion - 1/­­4 cup Kalamata olives, pitted and chopped - 1 cup chopped cucumbers     In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the onion, garlic, cumin, chili powder, and turmeric. Cook until the onion softens, 4 to 5 minutes. Transfer the onion to the work bowl of a food processor fitted with the metal blade. Add the chickpeas, flour, parsley, cilantro, and salt. Pulse until smooth, stopping occasionally to scrape down the sides of the bowl. With a clean paper towel, wipe out the pan you used to cook the onion. Heat 1 tablespoon of the oil over medium-high heat. Using a tablespoon measure, carefully place heaping scoops of the falafel mixture in the skillet. Do not overcrowd the pan (six at a time is ideal). Cook the falafel until golden brown and crispy, 3 to 4 minutes per side. Transfer the cooked falafel to a baking sheet and cover loosely with foil. Repeat with the remaining falafel mix, adding 1 tablespoon of the remaining oil to the pan before each batch. Serve the falafel family style and let each person build their own sandwich by topping their pita with the falafel and lettuce, tomato, onion, olives, and cucumber as desired.   The post Fantastic Falafel appeared first on Meatless Monday.

Aam Ki Dal - Toor dal With Raw Mango - Instant pot

May 12 2019 Manjula's kitchen 

Aam Ki Dal - Toor dal With Raw Mango - Instant pot (adsbygoogle = window.adsbygoogle || []).push({}); Aam Ki Dal - Toor Dal with Raw Mango - Instant Pot Kacche Aam Ki Dal is a very simple dal recipe but delicious. This is Toor dal with raw mango. The tanginess of raw mangoes gives a delicious flavor to dal. Today I am using Instant Pot, thats what I have been using instead pressure cooker.  - 1 cup toor dal (arhar dal) - 1/­­2 cup raw mango (peeled and cut into small pieces) - 1 tsp salt - 1/­­2 tsp turmeric (haldi) - 3 cups water Seasoning - 2 tbsp ghee (clarified butter) - 1/­­2 tsp cumin seeds (jeera) - 1/­­2 tsp mustard seeds (rai) - 1/­­8 tsp asafetida (hing) - 8 curry leaves - 1 tbsp green chili (cut into small pieces) - 2 dry red chilies - 1/­­4 tsp red chili powder -  Wash dal changing water few times.  - Put dal with 2 cups water into instant pot and add salt, turmeric, and mango. Close the cover and cook on high heat for 8 minutes. Recently I have been using instant pot instead pressure-cooker. It takes the same time as pressure cooker advantage is you dont have to watch over when it starts steaming and when it is time to turn off. You can take care other things. - After dal is done it should be soft. If needed add more water, dal should not be very thick. Dal will thicken as it sits. Make it more liquid than you want it to be. seasoning -  Heat ghee in a small saucepan. Test the heat by adding one cumin seed to the ghee; if it cracks immediately, the oil is ready. Turn off the heat, add the cumin seeds, and mustard seeds. When they begin to crack, add the asafetida, curry leaves, and green chilies. Stir for a few seconds. Add red chili powder and 1 tablespoon of water to prevent the spices from burning. Pour spice mix chaunk over hot dal, before serving. Notes, I have been using instant pot instead of pressure-cooker. Many people think it is a time saver, no it takes the same time as pressure cooker,  but it is hassle free you start and do other things you need to do, no watching over. it is also easy to clean. The post Aam Ki Dal – Toor dal With Raw Mango – Instant pot appeared first on Manjula's Kitchen.

Vegan Fresh Spring Rolls with Peanut Sauce

May 3 2019 Vegan Richa 

Vegan Fresh Spring Rolls with Peanut SauceEasy Vegan Fresh Spring Rolls with Peanut Sauce. Rice paper Fresh Rolls with Marinated Tofu and Peanut Dipping Sauce. Gluten-free Recipe. Can be Nutfree with Sunbutter or Sweet Chili sauce.  Jump to Recipe These refreshing fresh rolls are perfect for the warm weather. Tofu is marinated in a simple marinade, noodles are cooked and tossed with some peanut sauce, veggies are sliced or julienned, the fresh herbs such as mint and cilantro, chopped up, rice paper wrappers assembled and then stuff and roll. Change it up by changing the marinade, add in a fruit, change up the dipping sauce to my sweet chili sauce.Continue reading: Vegan Fresh Spring Rolls with Peanut SauceThe post Vegan Fresh Spring Rolls with Peanut Sauce appeared first on Vegan Richa.

Healthy Banana Split

April 27 2019 Oh My Veggies 

This simple, delicious recipe is sure to please your kids. To make this healthy breakfast banana split, all it takes is one banana, yogurt instead of ice cream (I like to use coconut yogurt), fruit, granola, and other toppings of your choice--like chocolate chips, jam, or almond butter!    

Blueberry Muffin Energy Bites Vegan Grainfree

April 19 2019 Vegan Richa 

Blueberry Muffin Energy Bites Vegan GrainfreeVegan Blueberry Muffin Energy Bites, 1 Bowl 15 Minute. 8 Ingredient Lemon Blueberry Energy balls for Snacking. Gluten-free Grain-free Soyfree Recipe, nutfree option Jump to Recipe When you want a blueberry muffin but not all the baking with it, these bites work out perfectly! Smooth neutral nut butter, sweetener, vanilla, almond flour, lemon juice, coconut flour and dried blueberries! These balls need just 1 Bowl, 8 ingredients and 15 mins active time! No food processor needed. They are soft, cakey and a delicious snack. Add some oats and seeds to make them more hearty. I didn’t add oats to keep the texture more cake like. Change them up to preference. These bites are freezer friendly! See Recipe notes to make them without nuts.Continue reading: Blueberry Muffin Energy Bites Vegan GrainfreeThe post Blueberry Muffin Energy Bites Vegan Grainfree appeared first on Vegan Richa.

Vegan Chickpea Brownies

April 13 2019 Vegan Richa 

Vegan Chickpea BrowniesVegan Chickpea Brownies. Grain free Brownies with chickpeas and nut butter or seed butter. These Vegan Gluten free Brownies Can be made without nuts. Fudgy Healthy No Added Oil, No Added refined sugar Jump to Recipe I am always playing around with beans and lentils in desserts And the successful results show up on the blog! You all have been loving my lentil brownies and this Chickpea Cookie Pie. In this version, I use chickpeas for a fudgy delicious brownie! These Vegan Chickpea Brownies need a few ingredients, cooked chickpeas, nut butter or seed butter, chocolate in various forms (melted, chips and cocoa powder), vanilla, almond flour and baking powder. They are also grain-free!, have no added refined oil or added refined sugar. There might be sugar, oil in the chocolate chips depending on which you choose to use. There are brands that use just cocoa butter and are unsweetened or sweetened with stevia. These Brownies are smoother(no bean skin!), fudgyier and tastier than bean brownies and use less sugar and fat than regular brownies. Everything gets added to a food processor to process to a smooth stiff batter, which is spread in a brownie pan and baked. Serve these warm with vegan ice cream!Continue reading: Vegan Chickpea BrowniesThe post Vegan Chickpea Brownies appeared first on Vegan Richa.

Protein Pancakes

April 6 2019 Oh My Veggies 

Protein is essential and necessary for all meals to allow us to have a good cruising speed throughout the day. In the morning, think about the following protein sources: milk or soy beverage, Greek yogurt, nuts and nut butters, seeds, eggs, and skim milk powder.

Vegan Chunky Monkey Overnight Oats

April 1 2019 Meatless Monday 

Delightfully vegan, perfectly dense, and pleasurably sweet, this protein-packed breakfast is filled with heart-healthy whole grains that will keep you full all morning. Simply add all of the ingredients to a Mason jar, refrigerate overnight, and wake up the next day to an incredibly healthy breakfast! Overnight oats are a perfect alternative to many traditional sugary breakfast options and can be enjoyed by the entire family. This recipe comes to us from Triad to Wellness . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 1 1/­­4  cup  mashed bananas ( 1/­­2 medium banana) 2  tablespoons  salted nut butter,  your choice 1/­­4  cup  unsweetened plain almond milk 1/­­3  cup  gluten-free rolled oats 2  teaspoons  hemp hearts 1/­­2  teaspoon  vanilla extract 1/­­2  teaspoon  cinnamon 1  teaspoon  vegan chocolate chips (for topping) 1 1/­­2  teaspoons  coconut (for topping)   Place banana, nut butter, and almond milk in a glass jar (or container with a lid) and stir with a spoon to combine. Add oats, hemp hearts, vanilla, and cinnamon and stir, then press down with a spoon to ensure all oats are coated in almond milk. Cover securely with a lid or plastic wrap and set in the refrigerator overnight (or at least 5 hours). The next day, open and enjoy as is, or garnish with desired toppings. The post Vegan Chunky Monkey Overnight Oats appeared first on Meatless Monday.

Vegan Peanut Butter Oatmeal Chocolate Chip Cookies 1 Bowl

March 23 2019 Vegan Richa 

Vegan Peanut Butter Oatmeal Chocolate Chip Cookies 1 BowlThese Vegan Peanut Butter Oatmeal Chocolate Chip Cookies need 1 Bowl, just 8 Ingredients and are ready within 30 Minutes. No refined sugar, no Oil. They are melt in your mouth, hearty cookies. Easily made Gluten-free. Vegan Soyfree Recipe. Jump to Recipe There’s something about Peanut butter, chocolate chips and oats in a cookie. Its nutty, hearty with the oats and chocolate because well chocolate. These cookies are a cross between my almond butter oatmeal cookies and sunbutter chocolate chip oatmeal cookies. These need just 1 Bowl and 8 Ingredients! No vegan butter or oil, no refined sugar, no whipping or electric mixer needed! Add spices of choice for variation, add some toasted nuts and seeds to make these into Breakfast Or Snack Cookies. These Cookies have no added refined sugar (if you use sugar free chocolate or dried fruit like raisins, currants, blueberries or cranberries) and No added oil (depends on your nut butter). Before it gets too hot to bake, lets make these super Easy and Super Delicious Peanut Butter Chocolate Chip Oatmeal Cookies!   For a nutfree version try my sunbutter Oatmeal cookies. These cookies can easily be made without gluten, use certified gf oats and a gf blend. Continue reading: Vegan Peanut Butter Oatmeal Chocolate Chip Cookies 1 BowlThe post Vegan Peanut Butter Oatmeal Chocolate Chip Cookies 1 Bowl appeared first on Vegan Richa.

Vegan Churro Scones – No Oil

June 4 2019 Vegan Richa 

Vegan Churro Scones – No OilThese Vegan Churro Scones need just 1 Bowl, 8 Ingredients and have No Added Oil! Crisp Vegan Cinnamon Scones for breakfast or Dessert. Soyfree Recipe Nutfree option Glutenfree option Jump to Recipe Scones are the sweet breakfast of choice in our house. No one seems to like pancakes much. Insert surprise emoji :). Some buttery, just lightly sweet scones, with fruits and masala chai however are Perfect. These Scones need just 8 ingredients and 1 Bowl. Mix all the dry, add some chilled coconut cream and apple and mix to make a dough. Shape into a disc, brush with coconut cream so that the cinnamon sugar stays put. Sprinkle the cinnamon sugar mixture generously. Then slice and bake! There is no added Oil in these scones. The chilled coconut cream is enough fat for the amazing buttery flaky texture. Chill the coconut cream for longer for best results! For a lower fat scone, sub half of the coconut cream with chilled lite coconut milk. Lets make a double batch of these cinnamony scones.Continue reading: Vegan Churro Scones – No OilThe post Vegan Churro Scones – No Oil appeared first on Vegan Richa.

Vegan Paneer Lababdar with Tofu

May 20 2019 Vegan Richa 

Vegan Paneer Lababdar with TofuVegan Paneer Lababdar with Tofu. Tofu with Luscious Tomato Cashew Ginger Sauce. Use this Delicious Indian Lababdar Sauce with other proteins, chickpeas, veggies, chickpea tofu, tempeh, seitan.  Vegan Glutenfree Recipe. Nutfree Soyfree options Jump to Recipe Oh hey its the 4 year anniversary of my first book Vegan Richa’s Indian Kitchen! And what better way to celebrate than another amazing North Indian Saucy Entree! This lababdar sauce is a lighter sauce similar to the butter sauce. It can be made without any oil. The tomatoes, spices and cashews and boiled with a bit of water then blended. Onion is then caramelized separately. The tomato mixture + onion + a few spices is cooked down until roasted. To keep the rest of the process simple, I use panfried tofu with the sauce. You can bake the tofu like my butter sauce tofu, or other other proteins such as chickpea tofu, tempeh, seitan. Or just add some chickpeas or veggies. The several stages of cooking the ingredients and the sauce makes it a deeper richer flavor. This creamy lababdar sauce is delicious, luscious and is freezer friendly! The dish can be made without nuts and soy, see recipe notes after the recipe.Continue reading: Vegan Paneer Lababdar with TofuThe post Vegan Paneer Lababdar with Tofu appeared first on Vegan Richa.

Aam Ki Dal (Toor dal With Raw Mango)

May 12 2019 Manjula's kitchen 

Aam Ki Dal (Toor dal With Raw Mango) (adsbygoogle = window.adsbygoogle || []).push({}); Aam Ki Dal - Toor Dal with Raw Mango - Instant Pot Kacche Aam Ki Dal is a very simple dal recipe but delicious. This is Toor dal with raw mango. The tanginess of raw mangoes gives a delicious flavor to dal. Today I am using Instant Pot, thats what I have been using instead pressure cooker.  - 1 cup toor dal (arhar dal) - 1/­­2 cup raw mango (peeled and cut into small pieces) - 1 tsp salt - 1/­­2 tsp turmeric (haldi) - 3 cups water Seasoning - 2 tbsp ghee (clarified butter) - 1/­­2 tsp cumin seeds (jeera) - 1/­­2 tsp mustard seeds (rai) - 1/­­8 tsp asafetida (hing) - 8 curry leaves - 1 tbsp green chili (cut into small pieces) - 2 dry red chilies - 1/­­4 tsp red chili powder -  Wash dal changing water few times.  - Put dal with 2 cups water into instant pot and add salt, turmeric, and mango. Close the cover and cook on high heat for 8 minutes. Recently I have been using instant pot instead pressure-cooker. It takes the same time as pressure cooker advantage is you dont have to watch over when it starts steaming and when it is time to turn off. You can take care other things. - After dal is done it should be soft. If needed add more water, dal should not be very thick. Dal will thicken as it sits. Make it more liquid than you want it to be. seasoning -  Heat ghee in a small saucepan. Test the heat by adding one cumin seed to the ghee; if it cracks immediately, the oil is ready. Turn off the heat, add the cumin seeds, and mustard seeds. When they begin to crack, add the asafetida, curry leaves, and green chilies. Stir for a few seconds. Add red chili powder and 1 tablespoon of water to prevent the spices from burning. Pour spice mix chaunk over hot dal, before serving. Notes, I have been using instant pot instead of pressure-cooker. Many people think it is a time saver, no it takes the same time as pressure cooker,  but it is hassle free you start and do other things you need to do, no watching over. it is also easy to clean. The post Aam Ki Dal (Toor dal With Raw Mango) appeared first on Manjula's Kitchen.

Golden Chai Mix for Turmeric Chai Latte

May 10 2019 Vegan Richa 

Golden Chai Mix for Turmeric Chai LatteGolden Chai Mix for Turmeric Chai Latte. Golden Milk Mix + Chai Spice is a perfect start to the morning. This mix is caffeine-free, great for gifting, and use in curries, dals, stews, with veggies. Vegan Glutenfree Soyfree Nutfree Recipe. Jump to Recipe I’ve been trying to change up my morning Chai to be caffeine free. Don’t ask me how that is going (it is hard!). I’ve been reducing the masala Chai and subbing a portion of it other options. This cup of this Turmeric Chai works the best. The warm spiced drink feels cozy and the refreshing spices remind me of the brewed spiced masala chai. Success! My favorite Indian Chai spice mix gets a makeover with the addition of Turmeric and some optional saffron. This potent and flavorful mix makes amazing golden chai latte, minus the chai(tea, caffeine). Mix up this golden chai mix, change up the amounts of spices to preference. Boil in a small amount of non dairy milk then add some frothed non dairy milk and done! You can add a tea bag to it for tea, serve it cold over ice or make a golden ice cream shake or smoothie! You can also use this mix in dals, veggie stir and curries! Try it in my peanut butter chickpea curry, lentil soup, and aloo gobi. Lets make some!Continue reading: Golden Chai Mix for Turmeric Chai LatteThe post Golden Chai Mix for Turmeric Chai Latte appeared first on Vegan Richa.

Self-Care Interview Series: Adriana Ayales

April 28 2019 Golubka Kitchen 

Self-Care Interview Series: Adriana Ayales Adriana Ayales is a rainforest herbalist from Costa Rica and the founder of herbal apothecary Anima Mundi. We are in love with Adriana’s world and creations, and so excited to share this interview. Routine -- Is routine important to you or do you like things to be more open and free? Although I love the grounded power of routine, I’m living in a phase of being open and free. With kids, and a beyond full time devotion to running a business, I just ride the waves as they come. I’ve learned to surrender that not everything has to look the way it should look. Lifes situations and patterning moves around like the seasons. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. I love getting up before the kids, and sneaking into the kitchen to make myself a healing cup(s) of medicine. First thing I do is a big ole cup of vitamin C rich goodness, sometimes its mangosteen hibiscus with a lemon squeeze, or fresh picked turmeric from the garden grated with ginger, along with camu camu and lemon water. Then I make a seasonal fruit bowl of sorts, with oatmeal, or homemade granola loaded with mineralizing herbs (like nettle or mesquite powder). Followed by my favorite, and not so healthy friend, Coffee. Ah coffee. I cant tell you how wonderful locally grown heirloom coffee is here, paired with deliciously fresh cacao and medicinal mushrooms and homemade almond. -- Do you have any bedtime rituals that help you sleep well? Massaging the face, forehead and skull with warm oil at night is one of the simplest and most restorative practices we can do to induce deep sleep. I love using a mix I make at home of jojoba oil, with rosehip, infused with clary sage and a fine sandalwood. Another one of my all time favorites for evening relaxation is blue lotus. -- Do you have any kind of mindfulness practice?  Sipping tea mindfully in nature, witnessing time in silence is one of my favorite things. I tap into my feelings, breath, mind, and begin to clear energy. Sustenance -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? I do love caffeine. Growing up in Costa Rica has woven me into loving a good cup of locally roasted coffee. Depending on the day, I love adding reishi, or a mix of medicinal mushrooms, raw cacao with mucuna, along with a homemade plant based milk. I also love having an aged puerh, or traditional matcha with added herbs for nourishment, like moringa. -- Do you have a sweet tooth and do you take any measures to keep it in check? Sometimes I do, especially when I’m tired or running on low energy. When im over-worked, or running on stress I definitely crave more carby and sugary things, and this is usually due to skipping a meal, or needing a quick-fix. Some tips I bare in mind during stressful moments that ignite the sweet tooth (or just in general!) are: always go for fruits before you opt for a sugary dessert, always choose low glycemic sweeteners vs. sugar (some faves are coconut sugar, maple syrup, and real stevia extract -- not the synthetic ones!) For carbs avoid empty carbs and refined flours, and opt for ones that are more easily absorbed, like coconut, almond and cassava flour. -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness?  Oh my, so many! I seasonally change my herbal intake, but certainly stick with some favorites. I love having my potent singles (single herb tinctures) on me at all times, like shisandra berries and blue lotus. A Brain tonic while I’m working, usually with herbs like gotu kola, ginkgo, brahmi and lion’s mane mushroom. Two that I dose with very often are the Happiness tonic (st johns wort, mucuna, ashwagandha, etc.) and euphoric/­­mood elevating herbs like catuaba, mucunam muira puama and damiana. I also love our Liver formula for daily cleansing and nourishment, like the moringa, burdock, nettles, chlorella. And of course beauty herbs like He Shou Wu, Mangosteen and more! Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  Absolutely, I love doing a mix between yoga and pilates. -- Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset in order to keep up with it? I love the torture! When I feel a little lazy and not like suffering in an intensive workout, I just remind myself how excellent I feel when I finish it. Not just seeing physical results, but especially the mental peace and happiness after working out. Beauty -- What is your idea of beauty – external, internal or both? A feeling of wholeness. When your mood is high, your gut is vibrant, and you feel confident and beautiful. When there is no sense of lack, imbalance or deficiency. When you feel aligned. -- What is your skincare approach – face and body? I love making my own body and face oils. I usually infuse collagen boosting herbs, and skin strengthening herbs and lather up. I also like to keep things simple, like using cacao butter with coconut oil, or just a fluffy shea butter for deep moisture.  -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Yes! I’m a big fan of eating herbs and supplements that protect the skin, increase our own collagen receptors and help activate our natural glow. The herbs I designed for the vegan collagen formula have been my go-tos for quite sometime. Horsetail, He Shou Wu, Calendula, Nettle seed + leaf, Comfrey, and others like Mangosteen, Camu Camu and Hibiscus are great for the skin too. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? I love making edible masks. Infusing a high potency extract into a raw clay and avocado, along with an activating source like apple cider vinegar, or more protein like flax, and making a smooth paste to lather all over the face, body and even hair is one of my all time favorites. Stress, etc. -- Do you practice any consistent routines in order to avoid stress?  Visualization is huge for me. Sitting in silence and tuning in is vital, along with the help of nervines and adaptogenic herbs that assist in de-compression like skullcap, blue lotus and ashwagandha. -- If stress cannot be avoided, what are your ways of dealing with it? I like taking a walk or hike in nature, get in the ocean/­­lake/­­river or any kind of body of water. I completely unplug from work, the phone, or computer. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? Before the cold kicks in, I take strong echinacea extracts in a soothing tea, mixing turmeric, lemon, grated ginger, apple cider vinegar, garlic and aloe in warm water. It works every time. I make a large batch and dose all day long --  even my kids love it!  -- How do you reconcile work-time with free-time? Do those things overlap for you or do you keep them distinctly separate? This certainly overlaps for me, which can honestly be a bitter sweet reality. I love everything surrounding plants, and its medicinal uses, as well as teaching, and medicine making. I love that my business is all about honoring ancestral ways, plant medicine, the art of herbalism, righteous cultivation, and medicine making. Yet, like any business owner would understand, there are many tasks to the job that are exhausting and certainly not what made you fall in love in the first place. For me personally, Ive learned to reconcile by doing what I love doing the most, medicine making and wildcrafting. I made a commitment to myself in making space for this no matter what, and not disregarding it by prioritizing business with the things that dont really matter in life. Its vital that we take moments in our free time that refine our focus and intention in life, re-align to what inspired the dream, without getting side swept with busy-ness. Motivation -- Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself? Over the last couple years Ive struggled with this because of having babies. Which Im sure a lot of new moms can relate to this! Every time I get a moment between being a mother, wife and business owner, my priority to feel more self loving (and more human!) is yoga. The simple act of getting oxygen, doing conscious breathing, and distracting the monkey mind from its patterning, you become yourself again.  -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Herbs. Integrating plant medicine into everything has significantly changed my body mind and soul. -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. Off the top of my head I love these: Healing with Whole Foods with Paul Pitchford, Gabriel Cousens’ Spiritual Nutrition, The Body Ecology Diet by Donna Gates, and of course The Medical Medium by Anthony William. Knowledge -- What was your path to becoming an herbalist and starting Anima Mundi? Growing up I learned closely with curanderos on plant medicine and rainforest herbalism overall. I then attended herbal schools in California where I learned a lot of native, northern and european herbalism. Life somehow took me to NYC (a place I NEVER thought I would ever go to) after living in California for quite some years, and I started practicing privately as an herbalist. I kept noticing the common trends, symptomology and imbalances folks that came in had, and started developing mother formulas to be able to make large batches. -- How do you approach sourcing herbs for Anima Mundi?  First and foremost we try to create a direct relationship with the people/­­farmers that cultivate. Although we value certification of prime ingredients, there are many ethical wild crafters and farms that do not have special certifications, yet cultivate sustainable practices and have quality products that we also like to support. We are also adamant of supporting local economies as much as possible, particularly with rainforest herbs sourced directly from indigenous people, supporting their craft as well as ethically crafted botanicals. -- What are some of Anima Mundis best sellers? Our plant-based Collagen Booster, Happiness Tonic, Adaptogenic Immortality Tonics, Curam Beauty Elixir, our 100% Coconut Cream Powder, Mushroom Mocha Milk and more...! Fun and Inspiration -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – Women Who Run with Wolves Song/­­Album –  Cuatro Vientos /­­ Danit Movie –  Loving the The OA lately! Piece of Art –  Ayahuasca art by Pablo Amaringo Photos by Renee Byrd and from Anima Mundi’s IG /­­ This post contains Amazon Affiliate links. The post Self-Care Interview Series: Adriana Ayales appeared first on Golubka Kitchen.

Hummus Wraps With Slow-Roasted Tomato & Basil Hummus

April 22 2019 Oh My Veggies 

Are there any vegetables that you absolutely will not eat? I have a few that I could do without, and a few that I like prepared some ways but not others, but I can’t think of very many that I just won’t eat. Carrots and tomatoes, I’ll eat cooked, but not fresh. I’ll eat spinach raw (although I don’t enjoy it much), but unless it’s mixed in with a lot of other things, I won’t eat it cooked. I like peas sometimes, in small amounts, although snow peas can show up on my plate anytime and I’ll happily chow down on them. I try to push myself to give all these things another try once in a while (except my dreaded raw tomatoes), but whenever I do, I quickly conclude, “Okay, I just don’t like this.” And I think that’s okay; we don’t have to like everything, even healthy foods, as long as we’re eating a well-rounded diet. Unfortunately, there are some people who don’t like any vegetables. And that can be a problem! A lot of kids just aren’t big on veggies, so parents try to find ways to sneak them in by throwing butternut squash into mac & […]

Vegan Chickpea Brownies Grain-free GF

April 13 2019 Vegan Richa 

Vegan Chickpea Brownies Grain-free GFVegan Chickpea Brownies. Grain free Brownies with chickpeas and nut butter or seed butter. These Vegan Gluten free Brownies Can be made without nuts. Fudgy Healthy No Added Oil, No Added refined sugar Jump to Recipe I am always playing around with beans and lentils in desserts And the successful results show up on the blog! You all have been loving my lentil brownies and this Chickpea Cookie Pie. In this version, I use chickpeas for a fudgy delicious brownie! These Vegan Chickpea Brownies need a few ingredients, cooked chickpeas, nut butter or seed butter, chocolate in various forms (melted, chips and cocoa powder), vanilla, almond flour and baking powder. They are also grain-free!, have no added refined oil or added refined sugar. There might be sugar, oil in the chocolate chips depending on which you choose to use. There are brands that use just cocoa butter and are unsweetened or sweetened with stevia. These Brownies are smoother(no bean skin!), fudgyier and tastier than bean brownies and use less sugar and fat than regular brownies. Everything gets added to a food processor to process to a smooth stiff batter, which is spread in a brownie pan and baked. Serve these warm with vegan ice cream!Continue reading: Vegan Chickpea Brownies Grain-free GFThe post Vegan Chickpea Brownies Grain-free GF appeared first on Vegan Richa.

No-bake Peanut Butter Treats

April 8 2019 VegKitchen 

No-bake Peanut Butter Treats These are a kid-friendly snack, and an easy treat that kids can help make. A little sticky, but fun! Recipe adapted from The Double Energy Diet* by Judi and Shari Zucker. Continuing reading No-bake Peanut Butter Treats on VegKitchen

Spinach Salad with Baked Tofu and Carrot Ginger Dressing

April 1 2019 Meatless Monday 

This light, refreshing salad is a perfect side that can also stand on its own thanks to the protein-rich spinach and tofu. To save time, you can press the tofu and make the peanut sauce and dressing the night before for a quicker and easier prep time! This recipe comes to us from Triad to Wellness . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 2 Spinach Salad 6  ounce  bag of spinach 3/­­4  cup  carrots 3/­­4  cup  edamame 3  tbsp  hemp seeds,  seeds 14  ounces  firm tofu,  drained, pressed and cut into 1″ cubes   Peanut Sauce 1/­­4  tsp  coconut oil,  olive oil can be substituted 2  garlic cloves,  minced 2  tbsp  low sodium tamari,  soy sauce or coconut aminos can be substituted 3/­­4  cup  water 1  cup  coconut milk,  canned 3/­­4  cup  coconut water 2  tbsp  red curry paste 3/­­4  cup  peanut butter,  smooth 1  tbsp  sorghum syrup,  honey can be substituted red pepper flakes,  optional   - Carrot Ginger Dressing 1/­­4  cup  olive oil 1  tsp  sesame oil 1/­­4  cup  white vinegar 2  tbsp  white miso,  white chickpea miso can be substituted 1  tbsp  tahini 2  medium carrots,  peeled and chopped 1  inch long  piece fresh ginger,  peeled and cut into circles 1  tsp  sorghum syrup,  honey can be substituted 1/­­4  tsp  salt 1/­­4  tsp  white pepper   Preheat oven to 400? F. To drain and press tofu, roll tofu in a clean dish towel and place on a clean plate. Cover tofu with the flat side of another plate. Stack three heavy books on top of plate and set aside to allow liquid to drain from the tofu for at least 15 minutes. (This step can be prepped the night before.) To make peanut sauce, heat coconut oil over medium heat in a medium saucepan. Add garlic, sauté until lightly browned. Whisk in tamari, water, coconut milk, and coconut water. Add curry paste and stir for 1 minute. Whisk in peanut butter and sorghum syrup, bring to a simmer. Cook for 5 minutes. Add red pepper flakes if desired. Remove from heat. Cut tofu into 1 inch cubes. Place tofu cubes in a single layer on a lined baking sheet pan with parchment paper. Bake until firm, approximately 20 minutes. Remove tofu from oven, baste tofu with 1/­­4 cup peanut sauce, set aside. In a high-speed blender add all of the ingredients for the carrot-ginger dressing, blend until smooth. Refrigerate the dressing for at least 15 minutes so the flavors meld. In a medium salad bowl, toss together spinach, carrots, edamame, 2 tablespoons hemp seeds, remaining peanut sauce, basted tofu, and 6 tablespoons of carrot ginger dressing in a large bowl. Sprinkle the top of salad with 1 tablespoons hemp seeds. The post Spinach Salad with Baked Tofu and Carrot Ginger Dressing appeared first on Meatless Monday.

Baked Vegan Cheesecake Glutenfree Date Sweetened

March 29 2019 Vegan Richa 

Baked Vegan Cheesecake Glutenfree Date SweetenedBaked Vegan Cheesecake. 8 Ingredients, No refined sugar. No prep and soaking needed. Perfectly creamy Date sweetened Cheesecake with Cashew butter. Easily Glutenfree with a glutenfree crust. Vegan Soyfree Recipe. Jump to Recipe Vegan cheesecakes in restaurants and store bought have been more misses than hits. The texture generally is on point, its the flavor that can throw me off. I make variations of these cheesecake with fabulous results every time. I’ve had this baked cheesecake in the drafts for a while, so lets get to it!  The filling uses vegan yogurt and vegan cream cheese for amazing flavor and tang and some volume from the smooth cashew butter. Cashew butter means no soaking needed and no high speed blender needed! It is sweetened with dates and some coconut sugar and baked into a premade crust to a creamy delicious state.   Adjust the flavor and sweetness of the filling before baking! Bake into 1 large pie or mini cheesecakes with a simple almond crust or other other pie crust of choice. Serve with vegan whipped cream or ice cream, berries or a seasonal berry compote. Continue reading: Baked Vegan Cheesecake Glutenfree Date SweetenedThe post Baked Vegan Cheesecake Glutenfree Date Sweetened appeared first on Vegan Richa.

Vegan Peanut Butter Oatmeal Chocolate Chip Cookies

March 23 2019 Vegan Richa 

Vegan Peanut Butter Oatmeal Chocolate Chip CookiesThese Vegan Peanut Butter Oatmeal Chocolate Chip Cookies are melt in your mouth, delicious and hearty cookies. They need 1 Bowl, just 8 Ingredients and are ready within 30 Minutes. Easily made Gluten-free. Vegan Soyfree Recipe. Jump to Recipe There’s something about Peanut butter, chocolate chips and oats in a cookie. Its nutty, hearty with the oats and chocolate because well chocolate. These cookies are a cross between my almond butter oatmeal cookies and sunbutter chocolate chip oatmeal cookies. These need just 1 Bowl and 8 Ingredients! No vegan butter or oil, no refined sugar, no whipping or electric mixer needed! Add spices of choice for variation, add some toasted nuts and seeds to make these into Breakfast Or Snack Cookies. These Cookies have no added refined sugar (if you use sugar free chocolate or dried fruit like raisins, currants, blueberries or cranberries) and No added oil (depends on your nut butter). Before it gets too hot to bake, lets make these super Easy and Super Delicious Peanut Butter Chocolate Chip Oatmeal Cookies!   For a nutfree version try my sunbutter Oatmeal cookies. These cookies can easily be made without gluten, use certified gf oats and a gf blend. Continue reading: Vegan Peanut Butter Oatmeal Chocolate Chip CookiesThe post Vegan Peanut Butter Oatmeal Chocolate Chip Cookies appeared first on Vegan Richa.


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