Chili - vegetarian recipes

Try it! You will enjoy it!

The Plant-Based Slow Cooker

Upvas dosa recipe | farali dosa | upvasache dose & upvas green chutney

Salna recipe | parotta salna | parotta chalna | veg salna

Cajun Chickpea Fries with Cilantro Jalape?o Lime Dip










Chili vegetarian recipes

The Plant-Based Slow Cooker

before yesterday Robin Robertson's Global Vegan Kitchen 

The Plant-Based Slow Cooker The Plant-Based Slow Cooker is my latest book and it comes out just in time for slow cooker season. There’s something cozy about the wonderful fragrance of food simmering in a slow cooker on a cold winter day. (Of course, if you’re like me, you use your slow cookers all year long.) If you’re a fan of my earlier book, Fresh from the Vegan Slow Cooker, then you’ll love this new edition, revised and updated with new information and tips and featuring 225 recipes — including many all-new ones such as: - Thai Coconut Soup - Oyster Mushroom Bouillabaisse - Seitan Spezzatino - Spice-Rubbed Whole Cauliflower - Jackfruit and Black Bean Chili - Portobello Pot Roast - Ful Medames - Indian Eggplant Curry - Korean Bugogi-Inspired Jackfruit - Artichoke-Spinach Lasagna   - Chocolate Oatmeal with Raspberries and Rose Petals - Carrot Cake Oatmeal Due out on November 10, you can pre-order The Plant-Based Slow Cooker on Amazon or wherever you buy your books. The post The Plant-Based Slow Cooker appeared first on Robin Robertson.

Masala Bell Pepper Curry

October 22 2020 Manjula's kitchen 

Masala Bell Pepper Curry (adsbygoogle = window.adsbygoogle || []).push({}); Print Masala Bell Pepper Curry Masala Bell Pepper Curry, which is a Hyderabadi-style dish. Hyderabad dishes are very spicy and aromatic. For me, bell pepper curry represents these dishes well. I wanted to do a recipe for a side dish for a more formal get together. I happened to have some extra bell peppers in my fridge, so I decided to experiment with those. Since this is a dish for a party, I wanted the gravy to be spicy and rich. Of course, I had to try out variations of this recipe a few times to balance the flavor. This dish has a complex flavor. The nuttiness of the cashews, sesame seeds, and coconut blends perfectly together. The gravy for this dish is also very versatile. You can also make a variety of dishes with this gravy. You can try adding potatoes or paneer with this gravy base, comes out delicious. Bell Pepper Masala Curry is very aromatic and delicious, in addition to being vegan and gluten-free. If you enjoy hot and spicy food, indulge yourself with this dish! It pairs excellently with naan, puri, or plain white rice. Enjoy! Recipe will serve 4. Course Main Course Cuisine Indian Prep Time 10 minutes Cook Time 30 minutes Servings 4 people Ingredients2 medium size green bell pepper cut into bite size pieces Spice Mix1 tsp oil 1/­­4 cup broken cashews 1 Tbsp sesame seeds 1 Tbsp coriander 1 Tbsp coconut powder Gravy1 1/­­2 cup chopped tomato I used 3 medium size tomatoes 1 Tbsp ginger cut into small pieces 1 Tbsp chopped green chili 2 Tbsp oil 8 fenugreek seeds methi dana 1 tsp cumin seeds jeera 1/­­4 tsp turmeric haldi 1/­­8 tsp asafetida hing 1 tsp red chili powder lal mirch 1/­­2 tsp sugar 1 tsp salt 1/­­2 tsp garam masala InstructionsCut the bell peppers in half and remove the core and discard and cut them in bite size pieces. In a pan, heat 1 teaspoon oil. Add cashews, sesame seeds, coriander seeds, and on a low flame, stir fry them for about 2 minutes. Turn off the heat and add coconut stir together. After the mix comes to room temperature blend the mix using about 1/­­4 cup of water and make it into a paste and set aside. Blend tomatoes, ginger, and green chili into a paste. Set aside. Use the same frying pan, heat the oil on medium heat, oil should be moderately hot. Add cumin seeds, fenugreek seeds and asafetida stir for a minute add tomato paste. Add turmeric, salt, sugar, and red chili powder. Stir fry for about 2 minutes, oil will start separating. Add the spice paste and cook for 2-3 minutes stirring. The spice mix will start to leave the oil. Add bell pepper stir and 1-1/­­2 cups of water and bring the gravy to boil. Lower the heat to medium low and let it simmer for about 6-8 minutes. Until bell pepper is tender. Gravy will thicken as it sits, if needed add more water. Sprinkle the garam Masala and cover the pan. Bell pepper curry is ready to serve. I like to serve this with Naan, or over plain rice. The post Masala Bell Pepper Curry appeared first on Manjula's Kitchen.

Mexican Refried Beans and Salsa

October 17 2020 Manjula's kitchen 

Mexican Refried Beans and Salsa (adsbygoogle = window.adsbygoogle || []).push({}); Print Mexican Refried Beans and Salsa My ultimate favorite cuisine is of course Indian. But I must say that Mexican and Italian cuisines are close seconds! Overall, I enjoy trying new cuisines with a variety of flavors. After coming to the United States, Mexican cuisine was the first new cuisine I tried. As you already know, I have a story behind every dish. It was many years ago and we had just come to the United States. Some good friends of ours decided to take us to a small mom and pop Mexican restaurant. They were sure we would enjoy the food. I was a little hesitant and when the server came to take our order, I immediately began to tell her all of my limitations for food, such as no onions, garlic, and of course vegetarian. She smiled at me and proudly let me know she was the owner of the restaurant. She reassured me that I had come to the right restaurant and advised that all the food at her restaurant was made fresh that very day. She personally brought out our food which included refried beans, soft tortillas, salsa, enchiladas, and salad. I tried the food and immediately fell in love. Mexican cuisine had become another favorite cuisine, and this restaurant became our go-to place for dinner. Both dishes are also vegan and gluten free. I typically keep beans and salsa in my refrigerator or freezer. Both items freeze well. Also, you can come up with so many dishes using them. These are some of my favorite dishes to serve using refried beans and salsa: beans and corn chips, tostadas, burritos, and enchiladas. I hope you will enjoy these dishes! This recipe will serve 4. IngredientsRefried Beans1 cup pinto beans 3 Tbsp oil 1/­­2 cup tomatoes finely chopped 1 tsp ginger shredded 1 tsp salt 2 cup of water Salsa5 Roma tomatoes 3 Jalapeno pepper 6 red whole red chili 1 tsp salt 1/­­4 cup cilantro finely chopped InstructionsHow to prepare Beanssoak the beans for at least 6 hours in six cups of water. Drain the water boiled the beans in 3 cups of water instant pot or pressure cooker for 40 minutes. Drain most of the water and save, this will be used slowly as needed. In a saucepan moderately heat the oil over medium-high heat. Add beans keep steering and keep mashing the beans. Cook for about 5 minutes. Add tomatoes, ginger and salt keep mashing, and cook for another five minutes. Add water we have saved from beans slowly as needed. As beans cool off will become thick. I used most of the water, we saved from beans. Beans should be the inconsistency of thick batter. How to prepare Salsadry roast the red chilies over medium heat, till they are darker in color. Remove from the pan and set aside. Preheat the oven at 350-degree F. Half the tomatoes and jalapeno peppers long way. Spread them over the baking sheet, Put the tomatoes and jalapeno face down, and bake for 10 minutes. Take out from the oven and remove the skin from tomatoes and jalapenos. First in a food processor crush red chilies, then add tomatoes, jalapeno, and salt roughly blend them together, take it out in a bowl and add cilantro. Salsa is ready and keeps aside. Beans and salsa make a good side dish for any Mexican cuisine. Enjoy! The post Mexican Refried Beans and Salsa appeared first on Manjula's Kitchen.

Jalapeno Chili Cornbread Casserole

October 15 2020 Vegan Richa 

Jalapeno Chili Cornbread Casserole This Jalapeno Chili Cornbread Casserole is an easy vegan comfort food casserole recipe with a quick jalape?o cheddar cornbread crust baked right on top! Its warm and savory and comes together in one dish. Jump to Recipe I love baking of casseroles in fall and winter. Just put everything in one dish no standing around and you get hot steaming amazing food. Everyone loves a good comfort food casserole and this chili cornbread casserole is especially delicious – so saucy and flavorful. It all starts out with a savory vegan lentil bean chili which is topped with an addicting maple sweetened jalape?o cornbread crust. Youll find it difficult to stop nibbling away at that cornbread topping it’s so good with that hint of sweetness that balances out the heat from the chili and jalapenos. The cornbread is delicious and moist because of  being baked on top of the chili! Continue reading: Jalapeno Chili Cornbread CasseroleThe post Jalapeno Chili Cornbread Casserole appeared first on Vegan Richa.

Grilled Veggie Healthy Bowl (Air Fryer Recipe)

September 24 2020 Manjula's kitchen 

Grilled Veggie Healthy Bowl (Air Fryer Recipe) (adsbygoogle = window.adsbygoogle || []).push({}); Print Grilled Veggie Healthy Bowl "Grilled Veggie Healthy Bowl" is inspired by my daughter-in-law, who enjoys light, fresh, and healthy meals. She suggested I do this video after trying my recipe out. It's hard to believe something this healthy makes such a delicious and filling meal! In this recipe, I grilled asparagus, broccoli, bell pepper, zucchini, and cherry tomatoes. I then toss the grilled veggies with spiced chickpeas and a homemade ginger dressing. The ginger dressing definitely adds a kick to the flavor. This bowl is also pleasing to the eyes as it's filled with colorful vegetables and the chickpeas add some texture, in addition to protein! This dish vegan and gluten-free. This makes for a great lunch. Or you can serve this as a side dish or make a wrap using tortillas or flatbread. Recipe will serve 2 people. Course Salad Cuisine Indian Keyword Air Fryer Recipe, Diabetic, Gluten Free, Grilled Vegetables, Healthy, Healthy Bowl, Healthy Lunch, Home Made, Low Cholesterol, Lunch Box Meal, Masala Chola, Refreshing, Salad, Spicy Chickpea, Vegan Prep Time 10 minutes Cook Time 15 minutes Servings 2 people IngredientsFor Chickpeas15 ounce can of chickpeas 2 tsp oil 1/­­2 tsp salt 1/­­2 tsp roasted cumin seed powder 1/­­8 tsp black pepper 1 tsp finely chopped green chili 1 Tbsp shredded ginger 1 tsp lemon juice Vegetables8 cherry tomatoes 1/­­2 zucchini cut in four length wise 1/­­2 red bell pepper quartered seeds and ribs removed 1/­­2 yellow bell pepper quartered seeds and ribs removed 6 florets of broccoli 10 asparagus trimmed Use the vegetables to your choice Dressing1 Tbsp vinegar I am using rice vinegar 1 Tbsp lemon juice 2 Tbsp olive oil 1 tsp sugar 1/­­2 tsp salt 1/­­4 tsp black pepper 1 Tbsp ginger juice InstructionsPrepare the dressing mix all the ingredients together, vinegar, lemon juice, olive oil, sugar, salt, black pepper, and ginger juice set aside. You can prepare the dressing even a few days earlier. This is my go-to dressing and I make this extra, so it is always ready. Grilling the Vegetables: preheat the air fryer at 350-degree F. Spread the vegetables evenly on a tray, spray lightly with oil. Air fry for about 6 minutes. If you dont have air fryer grill the veggies in the oven or on the stove. Prepare the chickpeas, while vegetables are roasting, rinse the chickpeas few times changing the water. In a frying pan heat, the oil moderately, add chickpeas, stir fry for about 3 minutes. Chickpeas will catch some color. Add roasted cumin seed, black pepper, green chilies, ginger, and lemon juice cook and stir fry for about 2 minutes stirring occasionally, set aside. Chickpeas also can be prepared in advance. Toss the vegetables and chickpeas together and drizzle the dressing. NotesDo not overcook the vegetables, otherwise the vegetables will become too soft or mushy and will lose the colors. The post Grilled Veggie Healthy Bowl (Air Fryer Recipe) appeared first on Manjula's Kitchen.

Freezer-Friendly Vegetarian Chili

September 11 2020 Oh My Veggies 

Freezer-Friendly Vegetarian Chili After what I posted last week about not being ready for fall recipes yet, you probably think I’m a big hypocrite for posting this Freezer-Friendly Vegetarian Chili today. But let me explain! This is not a fall recipe, you see.

Vegan Chickpea Quinoa Croquettes Recipe

September 2 2020 Vegan Richa 

Vegan Chickpea Quinoa Croquettes RecipeCrispy Vegan Croquettes made with chickpeas and quinoa, with a satisfying nutty flavor and a gorgeous crunchy texture! Paired with tahini sauce, the perfect plant-based snack but they also make a great filling for wraps or vegan burritos. Jump to Recipe These easy vegan croquettes are a tasty and simple way to include some veggies and quinoa in your diet! The nutty flavor and crunchy texture makes these taste every bit as satisfying as they sound and look. The croquettes are delicious as is, but even better served with chutney, homemade salsa,  a creamy Jalapeno Dip or Tahini Sauce. To turn them into a whole meal, these vegan croquettes can be accompanied by a side salad or grilled veggies. And what keeps you from using them as a topping for your favorite bowl or as a filling for a wrap or burrito?Continue reading: Vegan Chickpea Quinoa Croquettes RecipeThe post Vegan Chickpea Quinoa Croquettes Recipe appeared first on Vegan Richa.

Vegan Malai Kofta Recipe ( Baked or Pan-Fried)

July 5 2020 Vegan Richa 

Vegan Malai Kofta Recipe ( Baked or Pan-Fried)This Restaurant-Style Vegan Malai Kofta recipe is the ultimate Indian comfort food. Picture crispy potato and chickpea dumplings in a creamy, spiced Indian gravy that will make your tastebuds sing! Soyfree. Glutenfree option. Nutfree option. Jump to Recipe Malai Kofta! If you’re a fan of Indian cuisine and this isnt one of your top 5 Indian dishes you probably just have not tried it yet. What is Malai Kofta? Malai Kofta is a special occasion dish that has its origins in northern India. Kofta are meatballs, and there are variations of them – some from the Balkans and the Middle East, others coming from South Asia. In India, they are typically vegetarian for malai kofta, made with potatoes and paneer cheese. Malai simply means cream. So creamy meatballs. In this recipe, we make easy swaps for all non-vegan ingredients using potatoes and chickpeas as a base for the “meatballs”  or “vegan kofta”. The result is the most delicious, richest tasting, better-than-restaurant style vegan malai kofta. This vegan malai kofta will quickly shoot up to one of your favorite dishes. Malai (cream) gravy is super rich, so the best substitute for it is cashew cream. We also add some plant-based milk to the gravy but you can use water instead of the milk and it will still be quite creamy. The acidity in the tomatoes helps to balance the heat of the chili powder, ginger and cayenne. There are several variations of this recipe and you can make it with all the spices for a really elaborate process or shorten it like this one with a few spices and garam masala. This recipe is adapted from my cookbook version which is completely Nutfree in the book.Continue reading: Vegan Malai Kofta Recipe ( Baked or Pan-Fried)The post Vegan Malai Kofta Recipe ( Baked or Pan-Fried) appeared first on Vegan Richa.

The Best Plant-Based Foods to Eat (and Avoid) Before Bed for a Better Sleep

June 1 2020 Meatless Monday 

The Best Plant-Based Foods to Eat (and Avoid) Before Bed for a Better SleepSometimes its just impossible to fall asleep; and, sure, it could be due to excitement or stress, but many restless nights might be a result of the food we had for dinner (or dessert). What we eat plays an important role in how we sleep, because fruits, vegetables, legumes, and even spices contain a complex array of nutrients that all have different effects on our bodies. And while some ingredients can help quell restless nights, others may have the opposite effect, keeping you wired and jittery for hours. So, the next time youre planning your weekly dinner menu, be sure to keep your sleep schedule in mind. Check out our list of plant-based foods to eat (and avoid) before bed for a better sleep. What to Eat:   Almonds A welcomed addition to a strawberry kale salad , trail mix, or Asian noodle bowl , almonds are packed with all the nutrients necessary for healthy eating. But almonds also contain certain minerals that make them useful sleep aids , specifically high amounts of magnesium, which has been found to reduce inflammation and levels of cortisol, a stress-hormone attributed to disrupting sleep.   Bananas Universally beloved for its convenience and mellow flavor, the banana is also a good source of tryptophan, an amino acid associated with sleep. Have breakfast for dinner with a plate of banana buckwheat pancakes or a bowl of banana maple oatmeal , and set yourself up for a sound snooze. Chamomile Tea Its well known, and well documented, that herbal teas can help you relax, but chamomile tea is particularly capable of improving your sleep . Chamomile contains apigenin, an antioxidant that binds to certain receptors in the brain that may promote sleepiness and reduce insomnia.   Kiwi Who wouldve thought this odd, little, green fruit could be the answer to your restless nights? Okay, maybe thats an overstatement, but research does show that kiwis contain high of serotonin, a brain chemical that helps regulate the sleep cycle. Kiwis can be tricky to eat, so we recommend throwing them into the blender for a late-night kiwi-basil smoothie .   Oatmeal Complex carbohydrates, like oats, have the power to induce drowsiness before sleep. Oats -- one of our favorite inexpensive Meatless Monday pantry staples -- contain melatonin, making them a potentially useful sleep aid if consumed before bed.   What to Avoid:   Beans The humble legume is packed with a bounty of nutritional benefits -- protein, fiber, minerals -- but beans may not be the best things to eat right before bed. Eating a bowl of chili or rice and beans before sleep, although delicious, is asking for a night of indigestion and gas pains.   Broccoli Broccoli is a great addition to any diet, but it shouldnt be consumed close to bed time. Fibrous foods, like broccoli, take the body longer to digest, which may keep you awake at night.   Candy An evening full of candy or other sugary treats will have you tossing and turning in bed. Candy is typically composed straight sugar, which can cause wild swings in blood-sugar levels. The initial sugar crash may help you fall asleep, but afterward youll be stuck wide awake.   Cured Meats Preserved meats contain high concentrations of the amino acid tyramine, which signals the brain to release norepinephrine, a neurotransmitter that readies the body for action. Levels of norepinephrine are lowest during sleep and highest during dangerous or stressful situations. Not an ideal combination for night time. Thankfully, there are plenty of plant-based swaps to satisfy your cravings for salty, fatty foods. Spicy Food Finishing off a spicy bowl of curry or cauliflower Buffalo wings will awaken your taste buds, but it will also keep you awake. Chile peppers can be good for you, but eating them before bedtime can lead to indigestion, heart burn, and elevated body temperature -- physical qualities that impair sleep.   Click here  for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation. The post The Best Plant-Based Foods to Eat (and Avoid) Before Bed for a Better Sleep appeared first on Meatless Monday.

The Absolute Best Recipes You Can Make with Your Forgotten Pantry Staples

May 25 2020 Meatless Monday 

The Absolute Best Recipes You Can Make with Your Forgotten Pantry StaplesYour pantry is full of forgotten treasures: the can of kidney beans hiding behind the rigatoni; the unopened pouch of quinoa tucked off in the corner; the lonely tin of canned corn... But these ingredients, along with other overlooked pantry staples, can be used to make some pretty marvelous meals -- if you know how to prepare them. As more people are cooking at home, the Meatless Monday team set out to ask our followers which of their pantry items theyve found to be the trickiest to cook. Our surveys have revealed that people arent quite sure what to do with canned corn, quinoa and canned kidney beans. We sought the assistance from some of our favorite chefs, bloggers, and Instagram influencers to help us compile a list of superb plant-based recipes featuring popular, yet underutilized, pantry staples. Check out the list below and get cooking! Corn Recipes   TexMex Chickpea Corn Fritters from Kevin Curry - Fit Men Cook When it comes to plant-based patties, fritters always have more fun. These Tex-Mex chickpea corn fritters from Fit Men Cook become nice and crisp after a quick spin in the air fryer (or oven). Canned or frozen corn work for this one, but the big spice blend -- smoked paprika, chili powder, cumin, oregano -- is definitely a must. Source: Fit Men Cook Corn, Avocado, and Tomato Salad from Rachel Paul - The College Nutritionist Want something a little lighter for the summer season? Try this corn, avocado and tomato salad from the College Nutritionist . Source: College Nutritionist Garlicky Corn and Tuna Pasta from Lenny Wu - Vegamelon This isnt you moms tuna casserole. Pairing a vegan protein with sweet corn and spices makes this garlicky corn & tuna pasta from Vegamelon a must try. Source: Vegamelon Easy Vegan Jalape?o Cornbread from Jenn Sebestyen - Veggie Inspired This recipe for vegan jalape?o cornbread from Veggie Inspired uses canned corn and jalape?o for a sweet punch of heat. Source: Veggie Inspired Crockpot Chili from Makenna Hale Corn and chili were meant for each other. This crockpot chili from Makenna Hale is vegan and free of both soy and gluten. Source: Makenna Hale   Vegan Lentil Shepherds Pie from Naturally Zuzu Hearty and delicious, this vegan lentil shepherds pie from Naturally Zuzu will keep your taste buds craving more. Source: Naturally Zuzu Pro tip from Karla Dumas and the Humane Society Culinary Team: Roast canned corn to naturally caramelize it and bring out the sweetness. Season with salt, pepper and lime juice; add beans and cilantro for a quick side dish. Quinoa Recipes   Instant Pot Vegan White Bean Quinoa from Nisha Vora - Rainbow Plant Life You can never have enough chili recipes. This recipe for instant pot vegan white bean quinoa chili from Rainbow Plant Life uses coconut milk and cannellini beans, making it extra creamy and delicious. Source: Rainbow Plant Life Sweet Potato Quinoa Latkes from Joy Bauer Holidays, brunch, late-night snack, doesnt matter; these savory sweet potato latkes from Joy Bauer are the perfect place to put that quinoa. The original recipe calls for egg whites, but to make these latkes completely plant-based, use one of these vegan egg replacements . Source: Joy Bauer Fig and Raisin Quinoa Couscous from My Organic Diary Completely gluten free, this recipe from My Organic Diary marries the flavors of North Africa with protein-packed quinoa. Golden raisins, cinnamon, and figs makes this flavorful side dish perfect for pool-side dining. Source: My Organic Diary Cherry Mint Quinoa Salad from Lisa Drayer In addition to her cherry mint quinoa salad , Lisa Drayer covered the Meatless Monday pantry challenge in her recent CNN article, How to eat less meat and more plants , that also featured Chef Adam Kenworthy s quinoa recipe suggestion and physician and chef Dr. Robert Grahams advice on the health benefits of plant-based eating. Source: Lisa Drayer Peanut Butter Quinoa Cookies from DJ Blatner These peanut butter quinoa cookies from DJ Blatner are seriously inventive and delicious. By using a combination of quinoa, oats, and flax seeds, youre getting a solid helping of fiber packaged in a sweet, nutty cookie. Source: Dawn Jackson Blatner Teriyaki Fried Quinoa from The Foodie Takes Flights Skip the takeout and sauté your own version of fried rice, or, in this case, teriyaki fried quinoa . Throw in a colorful collection of vegetables: corn, carrots, peas, purple cabbage, and youve got yourself a rainbow of a meal courtesy of The Foodie Takes Flight . Source: The Foodie Takes Flight Kidney Bean Recipes   Easy Pantry Pasta Bake from Delicious and Healthy by Maya Clean out the pantry while making a filling family dinner. Use kidney beans (but any can of beans will do), spinach, tomato sauce, and a spice racks-worth of seasonings for this better-for-you easy pantry pasta bake from Delicious and Healthy by Maya . Source: Delicious and Healthy by Maya Comforting Black and Kidney Bean Chili from James - Healthy Living with James Cocoa powder? Cinnamon? Coriander? The unique blend of spices makes this comforting black and kidney bean chili  from Healthy Living with James a unique spin on the classic. Source: Healthy Living with James Zucchini Oat Veggie Patties from Sharon Palmer With a base of kidney beans, shredded zucchini, oats, and seeds, no two bites of these spicy zucchini oat veggie patties from Sharon Palmer will be the same. Source: Sharon Palmer Best Vegan Chili from Hannah - Two Spoons CA Is it really the best vegan chili ? Try this recipe from Two Spoons CA and decide for yourself! Source: Two Spoons CA BBQ Kidney Bean Kale Burgers from Jenn Sebestyen - Veggie Inspired These kidney bean kale burgers from our friend Jenn Sebestyen at Veggie Inspired develop a nice crunchy crust after 40 minutes in the oven. A mixture of tahini, apple cider vinegar, molasses, and liquid smoke give these patties that beloved barbecue flavor without the grill. Source: Veggie Inspired Click here  for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation. The post The Absolute Best Recipes You Can Make with Your Forgotten Pantry Staples appeared first on Meatless Monday.

Vegetarian Sweet Potato Bibimbap

May 18 2020 Oh My Veggies 

Photos by Rikki Snyder Bibimbap! Have you heard of it? You will love it! What exactly is bibimbap? Its a traditional Korean dish which translates to mixed rice (bibi = mixed, bap = rice). A variety of sautéed, raw, and pickled vegetables are served on top of white rice with a raw or over-easy egg and sliced meat. I took the Make it Meatless vegetarian approach to this bibimbap recipe by substituting roasted sweet potato slices for the meat. Sweet potatoes for meat? Does that sound like a strange substitution? I assure you, it works! The sweet potatoes are filling, flavorful, and add life to the meal. One of my favorite parts about this dish is how much variety goes into the bowl. You can pick and choose your favorite vegetables, and create a combination of raw and cooked vegetables with a tasty sauce. I went with sautéed shiitake mushrooms and sweet potatoes, which I served with raw shredded carrot, eggs, pickled cucumbers (I used store-bought, but I’ve linked to a recipe in the ingredient list if you can’t find them!), kimchi, and a gingery chili garlic sauce drizzled over everything. These bowls are so flavorful and satisfying that it took […]

Plant-Based Swaps to Recreate Classic Comfort Food Dishes

May 18 2020 Meatless Monday 

Plant-Based Swaps to Recreate Classic Comfort Food DishesAnimal products -- whether beef, pork, chicken, dairy or seafood -- are often thought to be necessary for a balanced diet, and, as a result, these ingredients have typically played a prominent role in home cooking.  But meat is not required for good health or good food, and the characteristics that make our favorite meals special -- the texture, the flavor, the spice -- can all be easily replicated with plant-based ingredients. Swapping out meat for plant-based protein enables you to find the essence of a dish and really consider why that BLT is so refreshing and tasty or how that peanut satay finds the right balance of spicy, nutty, and sweet. Because its usually not the animal protein that makes a dish unique or exquisite, but rather the harmony of ingredients and specific techniques that make for the best eating. Below is a list of classic comfort meals that have had their meaty ingredients swapped out for plant-based alternatives. Try a few this Monday, and gain a new appreciation for your favorite foods. Cauliflower Buffalo Wings Capture the spicy kick of Buffalo wings without the bones (and the chicken). This super simple recipe for cauliflower Buffalo wings is a definite crowd pleaser. No need to wait for gameday, whip up a batch this Monday.   Chickpea Meatloaf Meatloaf is the iconic comfort food, a centerpiece of many family meals. But you can easily recreate the tang and texture of meatloaf sans the meat. This recipe for vegan meatloaf from Nora Cooks uses a base of chickpeas to mimic the density and richness of traditional meatloaf. Photo & Recipe: Nora Cooks Grilled Portobello Mushroom Burgers with Garlic Mayo You wont be missing ground beef after tasting this grilled portobello burger . The mushrooms are marinated in a homemade barbecue spice mix and grilled until tender. When served, they are loaded up with sweet grilled red onions and savory garlic and chive mayonnaise. Lentil Bolognese Everyone loves one-pot cooking. Swap out ground beef for lentils in this hearty recipe for lentil Bolognese from Tasty. Serve over pasta or zucchini noodles. Photo & Recipe: Tasty     Mushroom Stroganoff Impress an Eastern European mother-in-law or stubborn eater with this cozy and comforting (and completely plant-based) version of beef stroganoff. Mimic the flavor, texture, and creaminess of beef stroganoff by using succulent baby portobello mushrooms, soy sauce, and your favorite brand of plant-based sour cream. Try this mouth-watering recipe for mushroom stroganoff from Vegan Huggs . Photo & Recipe: Vegan Huggs Quinoa Chili Fries Sometimes youve just got to cave to what you crave, but this recipe for quinoa chili fries doesnt have to be a guilty pleasure. By baking your own French fries and making your own chunky vegetarian quinoa chili, youll still feel light as air even after eating second helping.   Seitan Peanut Satay The perfect balance between nutty, spicy, and sweet: enter the seitan satay with spicy peanut sauce. Swap out traditional chicken breast for oven-roasted seitan; you wont be able to tell the difference. Follow this yummy recipe from seitan peanut satay from Sunnyside Hanne . Photo & Recipe: Sunnyside Hanne   Tempeh BLT Crisp, clean, and classic, who doesnt love a BLT? Marinating the tempeh overnight in a mixture of apple cider vinegar, soy sauce, liquid smoke, maple syrup, and spices gives it the flavor of bacon, while baking it in a hot oven recreates its crisp-yet-chewy texture. Check out this recipe for a tempeh BLT from The Curious Chickpea and get ready for next weekends brunch. Photo & Recipe: The Curious Chickpea Vegetable Paella Paella is known for its copious amounts of seafood, chicken, and chunks of chorizo, but you can replicate the delicate flavors of Spanish paella with roasted red peppers, artichokes, kalamata olives, and a variety of spices. Try this tasty vegetable paella from Cookie and Kate . Photo & Recipe: Cookie and Kate   Veggie Meatballs You wont miss regular meatballs after youve tried these better-for-you veggie meatballs . Featuring hearty lentils, mushrooms and walnuts, this recipe is sure to hit the spot next time a meatball craving hits. Serve with your favorite pesto or marinara sauce with some sautéed broccoli rabe, pasta, or polenta with spiraled greens.     Click here  for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation.   The post Plant-Based Swaps to Recreate Classic Comfort Food Dishes appeared first on Meatless Monday.

Chana Masala Kale Bowl

May 11 2020 Meatless Monday 

The seasoned chickpea dish chana masala, while traditionally meatless, gets a new twist in this recipe. Served over a kale alongside shredded beets and sunflower seeds, it’s part salad, part curry and totally delicious. This recipe comes to us from Alexandra of The New Baguette. Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4. For the chana masala: - 1 tablespoon organic canola oil - 2 medium onions, diced - 2 teaspoons grated ginger - 1 clove garlic, grated - 1 hot green chili pepper, minced - 1 tablespoon ground coriander - 2 teaspoons ground cumin - 2 teaspoons cumin seeds, toasted - 2 teaspoons paprika - 1 teaspoon ground turmeric - 1 teaspoon garam masala - 1/­­4 teaspoon cayenne pepper - 1 15-ounce can whole tomatoes with their juices, finely diced - 2/­­3 cup water - 4 cups cooked chickpeas OR 2 15-ounce cans chickpeas, drained and rinsed - 1/­­2 teaspoon salt - Juice of 1 lemon (about 2 tablespoons) For the bowl: - 1 teaspoon grated ginger - 1 garlic clove, grated - 2 teaspoons lemon juice - 1 tablespoon sunflower OR extra virgin olive oil - 1/­­2 teaspoon sea salt - 3/­­4 large bunch curly kale, stemmed, and torn into bite-size pieces - 1 large beet, peeled, and shredded/­­spiralized - 1/­­4 cup hulled sunflower seeds, toasted To make the chana masala: Heat oil in a large skillet over medium heat. Add onion, garlic, ginger and pepper and sauté until browned, about 5 minutes. Turn heat down to medium-low and add the spices. Cook for 1 minute. Then add tomatoes with their juices, scraping up any bits that have stuck to the bottom of the skillet. Add water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice. To make bowls and assemble: In a small bowl, whisk together ginger, garlic, lemon juice, oil and salt. In a large bowl, massage kale with ginger dressing for 1 minute, until kale has softened and wilted a little. To serve, divide kale among 4 bowls, top with shredded beets, chana masala and sunflower seeds. Do ahead: The chana masala, dressing and vegetables may be prepared separately and kept in the fridge for up to 4 days. The post Chana Masala Kale Bowl appeared first on Meatless Monday.

Punjabi Samosa

April 29 2020 Manjula's kitchen 

Punjabi Samosa (adsbygoogle = window.adsbygoogle || []).push({}); Print Punjabi Samosa Samosas are probably the most popular Indian snack, and street food. Samosas when paired with cilantro chutney are simply out of this world. I think they are universally loved and hard to resist. I have made variations and minor changes to my samosa recipe over the years. Check out my new and improved recipe for this family favorite! This recipe will serve 4. Course Appetizer Cuisine Indian Keyword Chaat, Cilantro Chutney, Cocktail Samosa, Cooking Video, delicious, Delicious Aloo Samosa, Gulab Jamuns, Homemade, Jain Food, jalebi, Khana, Kid Friendly, No Garlic, No Onion, Popular Snack, Potato Pastry, Potato Pattie, Punjabi Style, Puri, Satvik, Street Food, Stuffed Puri, Swaminarayan, Tamarind Chutney, Vegan, Veshno Cooking, Yogurt Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Servings 4 people IngredientsFor Crust1 cup all-purpose flour plain flour, maida 1 Tbsp fine sooji samolina 1/­­2 tsp salt 1 1/­­2 Tbsp oil 2 drops of lemon juice 1/­­4 cup water Adjust as needed For the Filling3 medium size potatoes boiled, peeled and chopped into small pieces, will make about 2 cups 1/­­2 cup green peas I am using frozen peas 1 1/­­2 Tbsp oil 1 tsp cumin seeds jeera 1 Tbsp coriander powder dhania 1 Tbsp green chilies chopped 2 Tbsp cilantro chopped, hara dhania 1/­­4 tsp red chili powder 1/­­2 tsp garam masala 1 tsp mango powder amchoor 1 tsp salt InstructionsMaking the DoughMix the flour, sooji, salt, oil and 2 drops pf lemon juice, mix it well rubbing with your fingers. Note: lemon juice should be just 2 drops, we are not adding to flavor, lemon is added to give the crispness. Add the water slowly, to make stiff dough and knead well. Cover the dough and let it sit for at least fifteen minutes. Making the FillingHeat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds as cumin seeds crack, add green peas, and turn heat to medium and stir until tender. Add all the spices coriander powder, green chilies, mango powder, garam masala, cilantro and salt mix it well. Add the potatoes and stir-fry for about 4 minutes. Potato mix should not be very dry. Add more salt or amchur according to taste. Let the filling cool to room temperature. Making SamosaTake 2 Tbsps of water and keep aside. Knead the dough again well. Divide the dough into 5 equal parts and make into balls. Roll each ball into 6-inch diameter circles, circle will not be very clean, that is fine. Cut each circle in half. Spread the water lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed. Fill the cone with about 2 Tbsps of filling, do not over fill. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed. Continue filling the rest of the samosas. Heat about 1 inch of the oil in a frying pan on low medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly. Place the samosas in the frying pan a few at a time. After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides, this should take about 10 to 12 minutes. If you use a high heat, the samosa crust will be soft and not crispy. NotesTips - Do not over boil the potatoes. - Be careful not to poke the potatoes multiple times while they are cooking, as they will absorb the water. - Drain immediately and keep aside until cool off. - If the filled samosas sit for too long, they will dry. To avoid this, cover with a damp cloth. You will also enjoy Gulab Jamun, Jalebi, Aloo Tikki, Khasta Kachori Suggestions - Samosa can be prepared ahead of time and can be freeze for a month. - Before freezing, fry them enough until samosa changes the color to light gold brown. - After samosas are on room temperature bag them in zip lock bags and freeze them. - To use frozen samosas, take out as many you need and fry them on medium heat, make sure do not defrost the samosa before frying. The post Punjabi Samosa appeared first on Manjula's Kitchen.

Red Lentil Dal (Instant Pot Recipe)

October 2 2020 Manjula's kitchen 

Red Lentil Dal (Instant Pot Recipe) (adsbygoogle = window.adsbygoogle || []).push({}); Print Red Lentil Dal - Instant Pot Red Lentil Dal is a washed and split Masoor Dal. It is a rich, healthy lentil packed with protein and serves as a great side dish for a meal. You can also serve this as a comforting lentil soup. This is an easy dish to make. I am in my seventies and surprisingly I had never cooked or tasted this lentil. About a month back we had dinner with our friend, where she served this red lentil for dinner. We loved it. I asked her how she cooked this dal. It tasted so good! After finding out which lentil she had used, I was genuinely surprised. I questioned myself: why havent I been cooking it? I see this red lentil in an Indian grocery store all the time but never thought I should try it. My friend, like me, was surprised when she found out that this was my first time trying this dal. She suggested this lentil for Alex (my husband) and explained that it will be good for him since it is easy to digest. After that dinner, I have made this dal many times. It is an easy, simple recipe and it tastes delicious. I serve this dal with roti, rice, and one dry vegetable (e.g. aloo methi). I thought I should share this recipe because now this dal has become a staple dish for us. Recently I have been using an instant pot instead of a pressure-cooker. It takes the same time as the pressure cooker, but the advantage is that you dont have to watch over it when it starts steaming or when it is time to turn off. You can take care of other things in the meantime. This recipe will serve 3. Course Soup Cuisine Indian Keyword Dal Fry, Diabetic, Gravy, Hare Krishna, Healthy, High Protein, Homemade, Jain Food, Low Cholesterol, Low Fat, No Garlic, No Onion, Roti, Sattvic Food, Split Lentil, Split Masoor, Swami Narayan Food, Temple Food, Vaishnava Food Prep Time 5 minutes Cook Time 10 minutes Ingredients 1/­­2 cup red lentils 1 Tbsp oil 1/­­2 tsp cumin seeds 1/­­2 tsp mustard seeds 1/­­8 tsp asafetida 2 dry red chilies 1 Tbsp thinly sliced ginger 1/­­2 cup chopped tomato 1/­­4 tsp turmeric 1/­­4 tsp red chili powder 1 tsp salt 2 cup water InstructionsWash lentils changing water few times. I am using instant pot to make dal. Use the instant pot on sauté mode and add oil. After oil is moderately hot add cumin seeds, and mustard seeds, after the seeds crack, add asafetida, whole red chili and ginger stir for about a minute. Now take out the ginger and red chilies from oil and keep aside. We will use this later for garnishing. Next add tomatoes, turmeric, red chili powder and salt. Cook and stir until tomatoes are soft. Add dal and water, stir, and close the instant pot. Change the instant pot setting to pressure cooker mode. Cook for 14 minutes. 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. Take dal out in serving bowl and garnish with ginger and red chilies. Serve hot. The post Red Lentil Dal (Instant Pot Recipe) appeared first on Manjula's Kitchen.

Soft Vegan Sweet Potato Dinner Biscuits

September 18 2020 VegKitchen 

Soft Vegan Sweet Potato Dinner Biscuits These simple Soft Vegan Sweet Potato Dinner Biscuits are so moist and flaky, they practically melt in your mouth. Fantastic to serve with fall meals, especially as an accompaniment to chili or other stews, these are also a welcome addition to your vegan Thanksgiving menu. Recipe contributed by Cathe Olson from The Vegetarian Mothers Cookbook. The post Soft Vegan Sweet Potato Dinner Biscuits appeared first on VegKitchen.

Instant Pot Kitchari (Lightly Spiced Lentils and Rice)

September 8 2020 Vegan Richa 

Instant Pot Kitchari (Lightly Spiced Lentils and Rice)Learn how to make Kitchari in your Instant Pot – a traditional Indian recipe for basmati rice with red lentils or Mung Dal that is easy to digest, packed with fiber and warming spices! Perfect for the cold season. Jump to Recipe Meet Kitchari,  the ultimate Indian comfort food! Think of it as the Chicken Noodle Soup of India. Kitchari (pronounced kich-uh-ree) is a delicious, warming and super nourishing combination of split mung beans or quick-cooking lentils and white basmati rice with plenty of spices.  It’s the perfect soul-hugging food for rainy days when you’re a bit under the weather. The unique blend of spices used in kitchari not only adds flavor but is also wonderfully warming and balancing – perfect for fall and winter and just delicious. Kitchari can be made many different ways and has references dating back thousands of years. But despite its complex flavor, it’s so easy to make! You start by sauteeing the spices along with some onions, chili, ginger, and garlic to boost their fragrance and enhance their flavor! Then you add in your rice and dal, veggies, and some liquid. Cook it for 3 minutes in the Instant pot, let the steam release and you’re good to go.Continue reading: Instant Pot Kitchari (Lightly Spiced Lentils and Rice)The post Instant Pot Kitchari (Lightly Spiced Lentils and Rice) appeared first on Vegan Richa.

Indonesian Noodles with Tempeh

August 28 2020 Robin Robertson's Global Vegan Kitchen 

Indonesian Noodles with Tempeh The answer is: Indonesian Noodles with Tempeh. Here’s the question: What is easy to make, tastes great, features a delicious sauce made with peanut butter and coconut milk, and contains more than 30 grams of plant protein per serving? This is just one of the protein-packed recipes you’ll find in my new book, The Plant Protein Revolution Cookbook. Enjoy! Indonesian Noodles with Tempeh Tofu or seitan can be used instead of tempeh, if you prefer. You can also make this dish using cooked rice instead of noodles. - 8 ounces (225 g) rice vermicelli (or use cooked spaghetti) - 2 tablespoons (30 ml) water, or 1 tablespoon (15 ml) avocado oil - 8 ounces (225 g) braised tempeh, cut into 1/­­2-inch [1 cm] dice - 1/­­3 cup (70 ml) tamari - 1/­­2 cup (130 g) creamy natural peanut butter - 2/­­3 cup (140 ml) low-fat unsweetened coconut milk - 2 tablespoons (30 ml) fresh lemon juice - 1 to 2 teaspoons sambal oelek or other Asian chili paste (depending on how spicy you want it) - 1 teaspoon natural sugar - 11/­­4 cups (295 ml) water - 1 red bell pepper, seeded and chopped - 6 cups (420 g) chopped bok choy - 1 large carrot, shredded - 1/­­2 cup (50 g) chopped scallions, white and green parts - 3 garlic cloves - 1 tablespoon (8 g) grated fresh ginger - 1 cup (134 g) frozen peas, thawed - 1/­­4 cup (35 g) chopped unsalted dry-roasted peanuts - 2 tablespoons (8 g) minced fresh cilantro - Soak the rice vermicelli in hot water until softened, about 5 minutes. Drain well, rinse, and set aside. - Heat the water in a large skillet or wok over medium-high heat. Add the tempeh and 1 tablespoon (15 ml) of the tamari and cook until the tempeh is browned on all sides. Remove the tempeh from the skillet and set aside. - In a food processor, combine the peanut butter, coconut milk, lemon juice, sambal oelek, sugar, and the remaining 4 tablespoons plus 1 teaspoon (64 ml) tamari. Add 1 cup (235 ml) of the water and process until smooth, then set aside. - Heat the remaining 1/­­4 cup (60 ml) of water in a large skillet or wok over medium-high heat. Add the bell pepper, bok choy, carrot, scallions, garlic, and ginger and cook, stirring occasionally until softened, about 10 minutes. - Reduce the heat to low and stir in the peas and the reserved tempeh. Add the reserved noodles, stir in the sauce, and simmer until the noodles are hot and well coated with the sauce. Serve garnished with peanuts and cilantro.      The post Indonesian Noodles with Tempeh appeared first on Robin Robertson.

Vegetable Biryani (Instant Pot)

June 5 2020 Manjula's kitchen 

Vegetable Biryani (Instant Pot) (adsbygoogle = window.adsbygoogle || []).push({}); Print Vegetable Biryani (Instant Pot) This next recipe is due to many of you requesting I do a tasty and delicious recipe using the Instant Pot. I decided to try a recipe for "Vegetable Biryani". I have been a little hesitant to do recipes using the Instant Pot. Maybe it's because I have been cooking for so long and I'm set in my habits, or maybe it's my age! I will say I have loved using my Instant Pot more as a pressure cooker and love using it for that purpose! I make lentils and legumes using the Instant Pot and think it's great. Once I use the Instant Pot more and get used to the timings, I think it will allow me to give more precise times for my recipes. Vegetable Biryani is a complete, satisfying, one-dish meal. My mother would often say this dish is a fancy name for vegetable pulao. However, I think it is more than that. The secret behind this flavorful Vegetable Biryani is a spice mixture that creates the perfect balance of flavors. Basmati rice with a mix of fresh vegetables combined with this spice mixture turns into a dish of perfection! If you follow my steps, you'll see I try to make this recipe as simple as possible. Vegetable Biryani also makes a great lunch box meal. Make sure to check out the footnotes to see how you can make this dish vegan. Hope you enjoy! This recipe will serve 3 Course Main Course Cuisine Indian Keyword Bhojan, Bondi Raita, cooking shows, Cooking Video, Delicacy, delicious, Desi Khana, Gluten Free, Gourmet food, Homemade, Instant Pot, Jain Cooking, Khana, Lunch Box, Mint Lassi, One Pot Meal, Onion Garlic Free Cooking, Recipe videos, Rice Dish, Sattvic Food, Swaminarayan Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Servings 3 people Ingredients1 cup long grain rice I preferred Basmati Rice 3 Tbsp Milk 1 pinch Saffron Kesar few strands 2 Tbsp oil or ghee 1/­­4 cup cashews 15 Raisins 1 Tbsp ginger thinly sliced 2 cup mixed vegetables cubed potatoes, carrots, bell pepper, green beans cut into 1-inch pieces, cauliflower florets 1/­­4 cup Plain Yogurt whisked 1/­­4 cup Mint leaves Pudhina finely chopped 1 1/­­4 cup Water Spices3 whole Green Cardamom Elaichi 6 Cloves Laung 8 Black Peppercorns 1 inch long cinnamon stick Dalchini 2 Bay leaf Tej Patta 1 tsp Cumin seeds Jeera 1 tsp coriander powder 1 tsp fennel seed powder 1 tsp red chili powder adjust to taste 1/­­4 tsp Turmeric Haldi 1 tsp Salt adjust to taste InstructionsIn warm milk soak the saffron and keep aside. Soak the rice for about 10 minutes, then drain the water and keep aside. Use the instant pot on sauté mode add ghee after half a minute add cashews and raisins and sauté lightly roast them for about 1 minutes. Add all the whole spices and sauté for 30 seconds, they will become aromatic. Add all the dry spices, coriander powder, fennel seed powder, turmeric, red chili powder and salt stir for few seconds, add vegetables and yogurt mix it well, cleaning sides and making sure vegetable mix spread evenly in the pot. Next spread the rice evenly over the veggies. Spread the mint leaves evenly over rice. Sprinkle saffron milk on top of the rice. Add the water for cooking on top of the rice. Rice should be just immersed under water. You are layering the ingredients do not stir in between the steps. Close the lid with vent in sealing position. Change the instant pot setting to pressure cook mode. Secure the lid, close the pressure valve and cook for 9 minutes at high pressure. After the instant pot beeps, on the instant pot panel you will notice keep warm mode. Cancel the keep warm mode and wait until it releases the pressure and open the pot, that will take about 12 minutes. Open the pot and fluff the rice gently with a fork. NotesServe hot with Plain yogurt, Spinach Raita, and my favorite is Salted Mint Lassi Making Vegan: This is a easy recipe to make vegan, soak saffron in water instead of milk and yogurt you can replace with vegan yogurt or tomato puree. The post Vegetable Biryani (Instant Pot) appeared first on Manjula's Kitchen.

New Ebook: Weeknight Magic Vol. 1

May 27 2020 Golubka Kitchen 

New Ebook: Weeknight Magic Vol. 1 Our new ebook is here! It’s a collection of straightforward, plant-based recipes for busy people who love to cook. Each recipe was developed to be weeknight-friendly, with shorter cooking times and easier prep. Whole, plant foods are featured prominently throughout the ebook and make up the bulk of the meals within. We’ve been working on this project since last summer, and it’s so exciting to finally share it with you. We spent a lot of time putting every recipe through a weeknight filter, streamlining the ingredients and techniques and much as possible without sacrificing flavor. We are in love with every recipe, and we hope that they’ll bring some ease and joy to your weeknight dinners and beyond. You can check out a few sneak peek photos from the ebook, plus the full recipe index below. Click Here to Buy Recipe Index *all recipes are vegan and can be gluten-free if needed - Staple Red Lentils with Crispy Coconut and Chili Oil - Creamy Tomato Pasta - Baked Tofu with Crispy Kale - Cauliflower, Tomato and Chickpea Stew - Portobello and Red Lentil Bolognese - Sweet Potato Nachos - Cauliflower Caesar Salad with Chickpea Croutons - Weeknight Chili - Zucchini Mac & Cheese - Zaatar-Roasted Vegetables and Chickpeas with Tahini Sauce - Saag Tofu - Quinoa Pilaf with Lemony Green Beans - Cold Nut Butter Noodles - Maple-Mustard Baked Tempeh and Broccoli Bowls - Brothy Coconut Turmeric Noodles - Ratatouille-ish Summer Stew - Creamy Polenta with Smoky Mushrooms and Chickpeas - The Coziest Rice and Beans - Braised Lentils with Mushrooms, Leeks and Potatoes - Minestrone with Rosemary Walnuts - Coconut Rice - Coconut Bacon - Knife Salsa Verde - Cashew Crema - Cheesy Cashew Dust Click Here to Buy The post New Ebook: Weeknight Magic Vol. 1 appeared first on Golubka Kitchen.

High-Vibe Condiment Classics

May 23 2020 My New Roots 

High-Vibe Condiment Classics Summer is fast-approaching (at last!) and I dont know about you, but to me this means grilling, eating outside, and enjoying all of the classic, warm-weather treats. But wait! Did you know that there are all kinds of funky ingredients hiding in the most innocuous places, like your ketchup, mustard and relish?! We shouldnt have to forgo these truly classic condiments just because were walking on the whole foods path. No way! So I decided to do a high-vibe makeover all of the condiments that youd find at a barbecue, picnic, or baseball game: ketchup, mustard, honey mustard, Dijon, relish, mayo and secret sauce, without any refined ingredients, colours, or preservatives. They are entirely vegan (except for the honey mustard), and taste absolutely incredible.  Making your own condiments from scratch is empowering, and you too will see that by whisking up your very own mustard, or blending your very own ketchup that you are incredibly capable in the kitchen! Its a serious delight to realize that youre not only qualified to make things you thought you needed to buy, but that youre also doing yourself a giant favour in cutting questionable ingredients out of your life. When I was a kid, I loved hotdogs with mustard and relish (not ketchup, that was for burgers). The vinegary tang of the yellow mustard with the sweetness of pickle relish perfectly offset the salty squishiness of a microwaved wiener. This was a typical Saturday lunch, with doughnuts for dessert, all washed down with a giant glass of milk. I wanted to recreate that nostalgia, minus pretty much everything else. The flavours bring me back to simple times and simple food. But simple food is not always so simple. Have you read the ingredients on a squeeze bottle of relish lately? Its a complicated collection of chemicals that I certainly wouldnt want in my body. High-fructose corn syrup, natural flavour, and food colouring are just a few of the ingredients that plague most tasty toppings. Food additives are everywhere, especially in shelf-stable products. If youre not going to refrigerate something or preserve it properly, it has to have things in it to prevent it from spoiling. It also has to look appealing and taste good, even after months (or years!) on a grocery store shelf. That is why it is so important to read labels and be discerning about what you choose to buy. This is not to say that these additives are inherently harmful, but they are far from natural, and Im a believer in eating as close to the earth as possible! Luckily my condiments are not only based on whole foods, but they taste amazing and are actually good for you.    Here is a small list of the food additives to watch out for and avoid, if possible. Remember to check the packages of your other summer favourites, like chips, salad dressings, sparkling beverages, soda and juice, ice cream, popsicles, and frozen yogurt.  High Fructose Corn Syrup Sometimes labeled HFCS, this highly-refined artificial sweetener has become the number one source of calories in North America. It is found in almost all processed foods, since it is cheap to make, shelf-stable, super sweet, and highly addictive. Excessive consumption has been linked to obesity, and type 2 diabetes. Watch out for it in condiments, salad dressing, bread, candy, soda, yogurt, breakfast cereals, even canned vegetables and fruit.  Natural Flavours This is a sneaky term meant to throw you off. When you see these words on an ingredient list, they refer to a naturally-derived flavouring agent that has to be extracted from plant or animal sources, designed to enhance the taste of food. Conversely, artificial flavours are synthetically created, with their original sources being manmade chemicals. Natural flavours however, are still made in laboratories by food chemists who can add any numbers of chemicals, including preservatives, solvents and other substances, which are defined as incidental additives, to what they are creating. Food manufacturers are not required to disclose whether these additives come from natural or synthetic sources, and as long as the original flavouring comes from plant or animal material, they can be classified as natural. The point is, natural flavours dont appear to be any healthier than artificial flavours, and they can still contain ingredients that may cause reactions in sensitive individuals, especially children. To avoid them, cut back on packaged products and stick to the real-deal whole foods!  Food Dyes /­­ Colours To make food look bright, fresh, and especially appealing to children, food manufacturers add dyes to obvious things like candy, sports drinks and baked goods, but also not-so-obvious things like condiments (!), pickles, cereals, salad dressing, yogurt, and chocolate milk. Some of these dyes are approved for use in certain countries, while others have banned them, making it challenging for consumers to navigate. The safety of food dyes is controversial, especially in regards to children. Studies have linked them to hyperactivity in sensitive kids, and they may cause allergic reactions in some people. Because most food dyes are found in unhealthy processed foods, its easy to avoid them if youre sticking to a more natural diet.  Hydrogenated /­­ Partially Hydrogenated Oils You know when the World Health Organization plans on eliminating these fats from the global food supply, they must be pretty problematic. Created by forcing hydrogen gas into vegetable fats under extremely high pressure to turn liquid into solid, hydrogenation creates trans fats, which increases the amount of LDL cholesterol, lowers HDL cholesterol, therefore significantly increasing the risk of coronary heart disease. Whats more is that these fats are pro-inflammatory. Although their use has been banned in several countries, trans fats still lurk in many processed foods.  As long as there is less than .5% per serving, it isnt required in to be listed in the ingredients or nutritional information. The best way to avoid them is by cutting out processed foods, especially margarine, coffee creamer, chips and crackers, frozen pizza, fast foods, baked goods, and microwave popcorn.   Health Claims – these are put on the front of the box to lure you in, and can include buzz words like natural, whole grain, low-fat, no added sugar, organic, light, low calorie, gluten-free, and enriched. Terms like these should be a red flag for you, so read the entire label, including the ingredient list, the serving size, the amount and types of sweetener and fat used. Think critically and be selective – if it sounds too good to be true, it probably is.  The bottom line?! Stick to whole, or minimally-processed foods and ingredients as often as possible. Its better for you, and your family to make your own from scratch whenever possible. Not to mention, its fun to brag to everyone that youre a condiment master, a yogurt wizard, or a salad dressing whisperer.  I had so much FUN with these recipes! It was a blast to brainstorm which condiments I would attempt to health-ify, experiment with, and eventually master to make them all easy-to-make and delicious. My condiments wont last years in the fridge, but all of them passed the two-week mark with flying colours (all of them natural, of course). As long as youre using clean utensils to scoop out your servings, you shouldnt have a problem keeping these toppings around for a few weeks – ya know, if you can ration them for that long!  Yellow Mustard This was in fact my first attempt at making yellow mustard and it proved to be ridiculously easy! I think Id built it up in my head to be some complicated project, but wow was I mistaken. Just a few simple ingredients, and a little stovetop whisking will get you the brightest, tangiest, most beautiful ballpark mustard of your dreams! I must warn you, from one condiment-master to another, that the bubbling mixture gets darn hot and tends to splatter when its cooking. To avoid scalding yourself, use the pot lid as s shield (insert laughing emoji here).      Print recipe     Yellow Mustard Makes 1 1/­­4 cups /­­ 300ml Ingredients:  1 cup /­­ 250ml cold water 3/­­4 cup dry mustard powder 3/­­4 tsp. fine sea salt 1/­­2 tsp. ground turmeric 1/­­2 tsp. garlic powder 1/­­8 tsp. ground paprika 1/­­2 cup /­­ 125ml apple cider vinegar Directions: 1. In a small saucepan, whisk together water, dry mustard, salt, turmeric, garlic, and paprika until smooth. Cook the mixture over medium-low to low heat, stirring often, until it bubbles down to a thick paste, 30 to 45 minutes. 2. Whisk the apple cider vinegar into the mustard mixture and continue to cook until its thickened to the desired consistency – this can take between 5 and 15 minutes depending on how thick you like it.  3. Let the mustard cool to room temperature. Transfer the mustard to an airtight glass jar or container, and refrigerate for up to 3 months.  Honey Mustard Depending on how sweet you like your honey mustard, its just the above yellow mustard recipe with as much honey stirred in as you like! I added two tablespoons and it was perfect for me, but if you want even more, got for it. I recommend avoiding very runny honey, since this will loosen the mustard. Instead, opt for something on the thicker side to maintain the consistency. If youre vegan, brown rice or date syrup would be the best choices, since they are more viscous than maple syrup, for example. I love this on sandwiches with lots of fresh veggies and sprouts!     Print recipe     Honey Mustard Makes 1 1/­­4 cups /­­ 300ml Ingredients: 1 1/­­4 cups /­­ 300ml yellow mustard (recipe above) 2 Tbsp. raw honey Directions: 1. Combine the mustard and the honey. Taste and add more honey if desired. Store in an airtight container in the fridge for up to 3 months.  Grainy Dijon Mustard This style of Dijon is a whole-seed one, which is my favourite because of the great texture and colour variations. Its spicy and complex, and will only get better with time. Keep in mind that this recipe is in two stages, the first one requiring you to soak your mustard seeds the night before you plan on blending.      Print recipe     Grainy Dijon Mustard Makes 1 cup /­­ 250ml  Ingredients: 1/­­4 cup /­­ 40g yellow mustard seeds 1/­­4 cup /­­ 40g black mustard seeds 1/­­2 Tbsp. ground mustard 1/­­3 cup /­­ 75ml white wine vinegar 1/­­3 cup /­­ 75ml apple cider vinegar 2 tsp. maple syrup 1/­­2 tsp. sea salt Directions: 1. Combine all ingredients and refrigerate overnight (for 12-24 hours) to allow the mustard seeds to soften and absorb the flavours. 2. Place mixture in blender and mix on high for a minute or two, until the seeds have broken and the mustard thickens. 3. Transfer contents to a clean jar and enjoy! Dijon will keep for about one month in the refrigerator. Sweet Pickle Relish This was the most anticipated condiment to try and make myself, since its one of my favourites, but also one of the worst offenders for additives. I successfully recreated that gorgeous tang, and succulent texture of commercial relish that I loved so much as a kid. The taste of this one is off the charts! My recipe uses coconut sugar instead of refined sugar and syrups, so the colour is a little darker and browner than the conventional types, but I dont think youll notice – and you certainly wont miss the food colouring!     Print recipe     Sweet Pickle Relish Makes 2 cups /­­ 500ml Ingredients: 2 cups /­­ 340g finely diced cucumber 1/­­2 cup /­­ 85g finely diced yellow onion 1 tsp. salt, divided  1/­­2 cup /­­ 125ml apple cider vinegar  1/­­4 cup /­­ 40g coconut sugar 1/­­4 tsp. garlic powder 1 tsp. yellow mustard seeds 1 tsp. dried dill 1/­­4 tsp. turmeric 1/­­4 red bell pepper, finely diced 1 tsp. arrowroot, dissolved in 2 tsp. water Directions: 1. Toss the cucumber and onion with 3/­­4 teaspoon of salt in a sieve set over a bowl, and let drain for about 3 hours. Next, press the ingredients against side of sieve to release as much liquid as possible, then discard liquid from bowl.  2. Bring the vinegar, coconut sugar, and remaining 1/­­4 teaspoon of salt to a boil in a small saucepan, stirring until sugar has dissolved, then simmer until reduced to about a 1/­­2 cup /­­ 125ml (just eyeball it), about 3 to 4 minutes. Add the garlic, mustard, dill, and turmeric, stir until fragrant, about 1-2 minutes. 3. Add the drained cucumber and onion mixture, plus diced red bell pepper, and simmer, stirring for about 2 minutes. Make the arrowroot slurry, then whisk it into the relish. Simmer, stirring, 2-3 minutes until noticeably thickened. Turn off the heat and transfer relish to a glass jar or storage container and leave uncovered until it cools to room temperature, then put in the fridge. The relish will keep for up to a month in the fridge.  Tomato Ketchup This ketchup was an old blog post that I revisited and revised. I used to make this recipe in the oven, but my new method eliminates the need to crank up the heat when its probably the last thing you want to do. Instead, the whole thing is made on the stove, then blitzed up in the blender. Its deeply spiced and complex, so much more interesting than store-bought ketchup. The first time I made the new version, I used a good portion of it for a soup base, then added more to a dip – both were delicious, so if you have leftovers, put it to use in an unexpected place. Its tasty with everything!      Print recipe     Tomato Ketchup Makes 2 cups /­­ 500ml Ingredients: 1 Tbsp. coconut oil (expeller-pressed, flavour neutral)  3 star whole anise (make sure they are whole to remove easily!) 3 bay leaves 1 tsp. ground coriander pinch of chili flakes  1 large onion, chopped  3/­­4 tsp. sea salt  1/­­4 tsp. freshly ground black pepper 3 cloves garlic, minced 2.2 lbs. /­­ 1 kg tomatoes  2 Tbsp. balsamic vinegar 1 Tbsp. maple syrup  Directions: 1. Melt the coconut oil in a medium stockpot, then add the star anise, bay leaves, coriander, and chili flakes. Cook until fragrant about 2 minutes, then add the onions, salt and pepper, and cook until slightly browned, about 10 mins. Next add the add garlic, cook for 1-2 minutes, then add balsamic vinegar, scraping any stuck bits off the bottom of the pot. Add tomatoes and their juices, then bring to a simmer.  2. Cook on low heat for about 60 mins or until reduced and starting to caramelize on the bottom of the pot.  3. Turn off heat and remove bay and anise, add maple syrup. Let cool slightly and transfer to a blender, blend until smooth. Taste, and adjust seasoning to suit your taste.  4. Let cool to room temperature, then transfer to an airtight glass container and store in the fridge. Keeps for about one month.   Aquafaba Mayonnaise This was the most exciting discovery to make: vegan mayo using aquafaba! Aqua faba translates to bean water and its the cooking liquid from chickpeas. Although any can of chickpeas will have this, I make my own, since there are no additives or chemicals that have leached from the can itself. If you cook your own chickpeas from dried, you have aquafaba. Although I wouldnt normally consume large amounts of aquafaba, in this case its used in such a small amount that I think its fine. Plus, did I mention it makes vegan mayo?! The results are so unbelievably shocking and delightful that Im a convert, even though I eat eggs! I highly suggest using the most neutral-tasting olive oil you can find for this recipe. Since it makes up the majority of the flavour of the mayonnaise, a strong-tasting olive oil will overpower the delicate nature of this condiment. I used the one from Pineapple Collaborative, which works perfectly. I also tried avocado oil, grapeseed, and sunflower, but didnt like the results as much as mild olive oil. Its up to you! You can really use whatever you have on hand, just keep in mind that it will really dictate the taste of the final result.      Print recipe     Aquafaba Mayonnaise Makes about 1 cup /­­ 250ml Ingredients: 3 Tbsp. aquafaba 1/­­4 tsp. Dijon mustard 1/­­4 tsp. fine salt 1 1/­­2 tsp. freshly squeezed lemon juice 1 tsp. apple cider vinegar 3/­­4 cup /­­ 175ml mild olive oil (or other light-tasting oil) Directions: 1. Place the aquafaba in the bottom of a wide-mouth jar. Add the mustard, salt, lemon juice, vinegar, and the olive oil. Allow a minute for the oil to separate into a distinct layer. 2. Insert an immersion blender all the way to the bottom of the jar. (Note: this will not work with an upright blender) Start the blending process on medium speed and do not lift the blender until the mixture has thickened and turned white at the bottom of the jar. Only then, slowly move the blender up, waiting for the oil to incorporate as you go, until you get the texture of mayonnaise. Use immediately; refrigerate leftovers in a tightly sealed jar for up to 1 month. The mayonnaise will thicken slightly once cooled in the fridge. Smoky Secret Sauce This is the creamy, tangy, and perfectly seasoned sauce that most famously adorns the Big Mac burger from McDonalds. Whats best about my version is that it has zero secrets...nothing weird to hide here! I had the most fun with this recipe, since it required a number of the condiments that Id already made as ingredients. I did deviate a tad from the original and added smoked paprika, since I love the added dimension of smoke flavour to anything thats going on grilled food, but Ive also found this to be a stellar salad dressing, especially for chop-style salads that have chunky, less delicate ingredients. I hope you find some fun things to slather it on this summer. Its lip-smakingly tasty!      Print recipe     Smoky Secret Sauce Makes 1 cup /­­ 250ml Ingredients: 3/­­4 cup /­­ 175ml aquafaba mayonnaise (recipe above) 1 tablespoon yellow mustard (recipe above) 2 tablespoons sweet pickle relish (recipe above) 1 tsp. maple syrup 1/­­2 teaspoon white wine vinegar 1/­­2 teaspoon paprika 1/­­4 tsp. smoked paprika (not traditional, but delicious!) 1/­­4 teaspoon garlic powder 1/­­4 teaspoon onion powder Directions: 1. Fold all ingredients together in a small bowl or jar. Enjoy immediately, and store leftovers in an airtight container in the fridge for 2-3 weeks.    As a bonus, Ive included this stellar recipe for carrot hot dogs – since youll need a high-vibe wiener to put your condiments on! Hahaaa! I realize that carrot hot dogs are pretty 2018, but Id never tried them before and it was a very amusing undertaking. I looked at a number of recipes online and my version is a mash-up of the ones that sounded the most delicious. My method is also much easier and faster than other versions Ive seen, since its just a braise on the stove and a quick grill (no marinating, steaming, roasting, etc).  The important thing to keep in mind for this recipe, is that the amount of time you braise the carrots for,Im  will be dictated by the girth of the carrots. Mine were more sausage-sized (approx 1.5 or 3.5-3.75 cm) than a typical hot dog wiener, and a 20-minute simmer was the perfect amount. If your carrots are smaller, Id go down to 15 minutes. Insert a sharp knife to check on the doneness after 10 minutes or so, and take them out when they are tender, but way before they get mushy. Remember that youre also going to be grilling them for 10 minutes so they will cook even more, and you dont want them too soft. The final result should be tender all the way through, but shouldnt fall apart in your mouth.     Print recipe     Carrot Hot Dogs Serves 8 Ingredients: 8 large hot dog-sized carrots 8 hot dog buns 1/­­4 cup /­­ 60ml tamari 1/­­4 cup /­­ 60ml apple cider vinegar  1 cup /­­ 250ml vegetable broth or 1 tsp. vegetable bullion powder + 1 cup water 2 Tbsp. pure maple syrup 2 Tbsp. coconut oil (preferably expeller-pressed, flavour neutral) 1 Tbsp. liquid smoke 2 tsp. yellow mustard 1 tsp. garlic powder 1 tsp. paprika 1/­­2 tsp. onion powder 1/­­2 tsp. ground black pepperWash and peel carrots. Round the edges of the carrot to look more like wieners, if desired.  Direcitons: 1. Whisk all marinade ingredients together in a large stockpot with a lid. Add the peeled carrots and bring to a boil, reduce to a gentle simmer, and cook with the lid on for about 20 minutes (less if your carrots are on the thin side, see headnote). Remove from heat and turn on the grill.  2. Grill the carrots over medium-high, turning every couple of minutes, basting them with the remaining braising liquid if desired. Cook until slightly charred and fragrant, 10 minutes total. Grill or toast the buns. Place a carrot on each bun and enjoy with all of the condiments! I wish you all an incredible summer ahead! I recognize that this season is going to look very different from years past, but as long as were all healthy and the sun is shining, weve got it pretty good. Stay safe out there, and keep fuelling your body with the whole foods it needs to thrive and feel alive!  All love and happy condiment-making, Sarah B The post High-Vibe Condiment Classics appeared first on My New Roots.

Sweet Potato Bibimbap

May 18 2020 Oh My Veggies 

Photos by Rikki Snyder Bibimbap! Have you heard of it? You will love it! What exactly is bibimbap? Its a traditional Korean dish which translates to mixed rice (bibi = mixed, bap = rice). A variety of sautéed, raw, and pickled vegetables are served on top of white rice with a raw or over-easy egg and sliced meat. I took the Make it Meatless approach to this bibimbap by substituting roasted sweet potato slices for the meat. Sweet potatoes for meat? Does that sound like a strange substitution? I assure you, it simply works! The sweet potatoes are filling, flavorful, and add life to the meal. One of my favorite parts about this dish is how much variety goes into the bowl. You can pick and choose your favorite vegetables, and create a combination of raw and cooked vegetables with a tasty sauce. I went with sautéed shiitake mushrooms and sweet potatoes, which I served with raw shredded carrot, eggs, pickled cucumbers (I used store-bought, but I’ve linked to a recipe in the ingredient list if you can’t find them!), kimchi, and a gingery chili garlic sauce drizzled over everything. These bowls are so flavorful and satisfying that it took only […]

Shawarma Tofu

May 11 2020 Meatless Monday 

You may be familiar with Shawarma, a traditional mix of spit-roasted meats served in a pita, so youll love this meatless spin on a classic Levantine dish. To your health, or L’Chaim! Recipe by Adi Shapira, from Cooking Meatless Monday Israel (in Hebrew). Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - 2 and half cups of hard tofu, cut into thin strips with a carrot peeler - 4 tablespoons olive oil - 2 large onions, peeled and thinly sliced half rings - 1 carrot, peeled and cut into thin strips with a carrot peeler   - Spices: - 1 teaspoon turmeric - 1 tablespoon cumin - 1 tablespoon shawarma spice - 1 tablespoon sweet paprika - Optional: - Chili pepper - Salt - 1 teaspoon garlic powder   - Serving suggestion: chopped parsley, tahini salad   Preparation: Place in a bowl: the strips of tofu, a tablespoon of olive oil, and all the spices. Stir. Heat the remaining olive oil in a frying pan. Add the onion and fry for about 7 minutes, until golden. Add the carrots and fry while occasionally stirring another 2 minutes. Add the seasoned tofu and stir well. Stir until the tofu is golden at the edges. Transfer to a serving dish or place in a pita bread pocket, finish with chopped parsley and tahini salad. Serve! The post Shawarma Tofu appeared first on Meatless Monday.

10 Tips, Hacks, and Tricks for Tasty Plant-Based Cooking

May 4 2020 Meatless Monday 

10 Tips, Hacks, and Tricks for Tasty Plant-Based CookingCulinary secrets exist, and they can elevate your cooking from good to give-me-seconds. Dinner may never be the same after you start adding a tablespoon of smooth peanut butter to your chili, a splash of soy sauce to your tomato sauce, or a touch of vinegar to soups and stews. When it comes to improving the taste, texture, and flavor profile of your meatless dishes or recreating plant-based versions of animal-based ingredients, its all about knowing the right techniques. Maybe your tofu Buffalo wings didnt come out crispy because you forgot to press the tofu, or your kale not as tender because you didnt massage the leaves. Sure, these suggestions may seem minor, but they can dramatically affect the outcome of a recipe. As we are all doing more home cooking, take a look at the list below and see how you can incorporate these cooking hacks into your next Meatless Monday meal. Add a Spoonful of Peanut Butter to Chili It might sound crazy, but the secret to many award-winning chili recipes is a heaping amount of smooth, creamy peanut butter. The subtle hint of sweet paired with the peanuts inherent nuttiness is enough to balance out the spice and acid of vegetarian chili.   Press Tofu for Crispy Wings Removing the moisture from tofu allows it to get nice and crispy, an important step if youre baking, pan frying, or cooking up Jamaican jerk tofu tacos . To properly press tofu, line a plate with paper towels or clean kitchen towel and place the block of tofu on top. Place another layer of paper towel on the tofu block and apply something heavy -- book, cutting board, pan -- on top. Let it press for at least 20 minutes, replace the paper towels and let it rest for another 10 minutes for extra an extra chewy meaty texture. Massage Kale for Tender Salads Kale needs some TLC to become, well, tender. To break down the tough fibers, rip the leaves off the rib (or stem), add to a bowl, coat with some olive oil, and knead them (as if you would bread dough) for around four minutes. Add them to a Mediterranean salad for a quick weeknight meal. Blend Cauliflower for an All-Purpose Cream Sauce Add richness, depth, and creaminess to any dish with this magic, all-purpose cauliflower sauce . To make this simple sauce, boil cauliflower spears until tender. While boiling, sauté sliced garlic in olive oil until fragrant. Drain the cauliflower and scrape all of the garlic-infused oil into a blender and blend until smooth. Photo Source: FoodieWithFamily Refrigerate Coconut Milk for Easy Whipped Cream Simple, easy, and decadent, refrigerating a can of coconut milk overnight results in a thick and creamy whipped topping for desserts, waffles, or coffee. Add some vanilla extract and powdered sugar for some extra flavor and sweetness.         Freeze Bananas for Nice Cream The best kept secret that every plant-based eater knows about, frozen banana soft serve will change the way you think about dessert. Simply peel a few bananas, throw them in the freezer, and blend them up with some frozen fruit the next day. Maybe add a splash of lemon juice, nut butter, or a sprinkle of maple syrup if so inclined. Photo Source: Detoxinista   Use Avocado in Place of Butter With a one-to-one ratio, you can use avocado to replace butter in most baked goods and desserts. And while avocado wont impart a noticeable flavor, you can also avoid butter by using a non-dairy butter substitute (also a one-to-one ratio).         Make Your Own Plant Parmesan Cheese Parmesan elevates anything from pastas and risottos to soup and roasted vegetables. Recreate the sharp umami flavor of Parmesan with a combination of nutritional yeast, walnuts (or cashews), salt, and garlic powder. Give the mixture a couple of pulses in the food processor and youre good to go. Photo Source: MinimalistBaker Customize a Creamy Tofu Herb Dip Tofu comes in all different types and textures. Blend soft silken tofu together with salt and fresh herbs -- basil, parsley, chive, cilantro, rosemary -- for a quick and easy dip for crudité. Add some avocado or a splash of citrus to round out the flavor. Photo Source: CrowdedKitchen   Finish Cooking Pasta in Sauce for a Creamier Consistency   Contrary to the instructions on the box, pasta should actually be slightly underdone when you drain it. After draining, immediately toss the pasta into the simmering sauce for another two minutes. This helps the pasta absorb the sauce, but it also releases the starch within the pasta, giving the sauce a creamier consistency.       Click here  for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation. The post 10 Tips, Hacks, and Tricks for Tasty Plant-Based Cooking appeared first on Meatless Monday.

Rava Uttapam (Instant Sooji Uttapam)

April 13 2020 Manjula's kitchen 

Rava Uttapam (Instant Sooji Uttapam) (adsbygoogle = window.adsbygoogle || []).push({}); Print Rava Uttapam (Instant Sooji Uttapam) I have been wanting to do a video it should be easy and more versatile, ingredients maybe you have in your pantry. Utttapam a South Indian popular dish. Traditionally Uttapam is made with rice and lentil batter, which can be a long process, soaking, grinding then fermenting the batter. Rava Uttappam, on the other hand is instant and easy to make, with a variety of vegetables of your choice. It tastes delicious also can be served for breakfast, as a snack or for dinner. Rava Uttapam will be enjoyed by all ages. Uttapam is like a thick Dosa or Spicy pancake topped with vegetables. If you are serving this as a traditional Uttapam serve this with sambar and coconut chutney. But Rava Uttapam can be served with any chutney or condiment. Many times, I prefer this as a light dinner and enjoy with sprinkling samber powder, giving a traditional touch. The other reason I wanted to do this recipe as I said before I wanted to do the recipe more versatile you can use this batter for making Idli, because Rava Idli can be used for making so many recipes. I have many related recipes on my website like Masala Idli, Idli Manchurian. This recipe will serve 4. Course Breakfast, Snack Cuisine Indian Keyword Appetizers, Bhartia Khana, Bread Uttapam, Coconut Chutney, Halwa, Healthy, Homemade, Idli, Jain Food, Mandir Food, No Garlic, No Onion, Quick And Easy, Rava Dosa, Samber, Savory Pancake, Sheera, Snack, South Indian Cuisine, Swami Narayan, Vegetarian, Video Recipe Prep Time 20 minutes Cook Time 10 minutes Servings 4 people Ingredients1 cup sooji coarse, semolina 1/­­2 cup yogurt curd, dahai 1/­­2 cup cabbage finely chopped 1 cup bell pepper finely chopped (capsicum, shimala mirch) 1 cup tomatoes finely chopped, remove the seeds 1 Tbsp cilantro finely chopped 1 Tbsp green chili finely chopped 2 tsp ginger shredded, adrak 1 tsp salt 1 tsp ENO fruit salt For Seasoning1 Tbsp oil 1/­­4 tsp cumin seeds jeera 1/­­4 tsp mustard seeds rai Also need2 Tbsp oil to cooking InstructionsIn a bowl mix sooji, salt, green chili, ginger, cilantro, cabbage, yogurt, and add water as needed batter should be little thicker than dosa batter. In a small bowl heat the oil over medium heat, oil should be moderately hot, add cumin seeds and mustard seeds as seeds crack add to the batter, mix it well. Let the batter set aside for at least 15 minutes. Add Eno Fruit Salt to the batter just before you are ready to make Uttapam and mix well. The mixture will begin light and foaming. Heat the skillet over medium heat and lightly grease the skillet. Pour about 2 large spoons of batter and spread consistency should be of thick then dosa. Sprinkle about 2 tablespoons of bell pepper and tomatoes press it lightly into the batter. Pour about 1 teaspoon of oil around uttapam and cover it and let it cook for about 2 minutes and turn them over, uttapam should be golden brown from bottom making crisper, and top should be cooked well but not brown. Uttapam should be cooked over low medium heat. Uttapam is ready to serve. I like to sprinkle lightly samber powder to add extra flavor. NotesServing suggestions - You can serve the Rava Uttapam with sambar, coconut chutney or your choice of condiment. Additional Notes - Adding tomatoes and bell pepper gives a traditional look to Uttapam. - I add green chilies and cilantro in the batter to keep the colors better. - You can choose your choice of vegetables like shredded carrots, finely chopped green beans, corn, finely chopped spinach (these are the veggies I have tried). - Do not cook on high heat, uttapam will not cook through. - If I am making Uttapam to serve as a starter I make the uttapam in small sizes, otherwise make it in about 7-inch diameter. What size you want to make it is your choice. The post Rava Uttapam (Instant Sooji Uttapam) appeared first on Manjula's Kitchen.


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