Veg - vegetarian recipes

Try it! You will enjoy it!

Rhubarb Milk

Rhubarb Cheesecake

7 Plant-Based Protein-Packed Salads for Meatless Monday

Lauki Vadi Ki Sabji










Veg vegetarian recipes

Green Vegetables and Tofu Stir-fry

yesterday 13:00 Oh My Veggies 

The taste of plain tofu is not a taste that makes us jump with joy, but when given a little love it becomes very interesting. The best way to make it tasty is to let it sit in a marinade. The longer it marinates, the tastier it will be! Even after 1 hour it will have absorbed many flavors.

Rhubarb Cheesecake

yesterday 12:10 seitan is my motor 

Rhubarb CheesecakeThis cake has a creamy cheesecake layer, a flaky and crispy crust, and a lovely, slightly tart rhubarb topping. Its lovely for a spring garden party because it looks quite elegant, I think. But of course you could also just eat it on your couch as a treat to yourself. If you dont have rhubarb, you could choose another kind of fruit. Berries would be best here. The post Rhubarb Cheesecake appeared first on seitan is my motor.

Raspberry and Tofu Smoothies

yesterday 12:00 VegKitchen 

Raspberry and Tofu Smoothies Tofu has never been so easy to love! Here is it combined with plant base milk and raspberries, creating vibrant colors and flavors.   Save Print Raspberries and Tofu Smoothies   Ingredients 2 cups frozen raspberries 1 banana ½ cup soft tofu ¾ cup plant base milk Instructions Add all the ingredients to a blender and mix well till combined. The post Raspberry and Tofu Smoothies appeared first on VegKitchen.

Lauki Vadi Ki Sabji

yesterday 10:13 Manjula's kitchen 

Lauki Vadi Ki Sabji (adsbygoogle = window.adsbygoogle || []).push({}); Lauki Vadi Ki Sabji Laucki is also known as Bottle gourd. This is a healthy and wholesome lentil and vegetable main dish. I like making Lauki as it is mild in taste and easy to digest. I usually will serve this with plain rice or rotis. - 4 cup laucki (bottle gourd, peeled and cut into byte size cubes) - 1/­­3 cup moong dal vadi (broken into small pieces) - 3/­­4 cup tomato puree - 1 tsp ginger paste - 2 tbsp oil - 1 tsp cumin seeds (jeera) - 1/­­8 tsp asafetida (hing) - 1 tbsp coriander powder (dhania) - 1/­­4 tsp turmeric (haldi) - 1/­­2 tsp red chili powder - 1 tsp salt - 1/­­4 tsp garam masala - 1/­­2 cup water -  I am using instant pot; I am using the instant pot instead of pressure-cooker. Not for saving time but ease of use. -  Heat one tablespoon of oil in instant pot on sautéed mode. Oil should be moderately hot, add moong dal vadi stir-fry till they are light golden brown this should take about 1 minute. take out the vadies from instant pot. -  Add remaining 1 tablespoon of oil, in instant pot keeping on sautéed mode oil should be moderately hot and add cumin seeds. When seeds start to crack, add the asafetida, stir and add tomato puree, ginger, coriander powder, turmeric, salt and chili powder and cook stirring occasional till spice mix start leaving the oil. -  Add bottle gourd, vadies and 1/­­2 cup of water. Change the setting to pressure cook on high mode. Set the time for 6 minutes. (At this time instant pot is working just like pressure cooker, it will take same time building the pressure and after cooking releasing the pressure as pressure cooker, advantage is you can take care other work you have to do or even if you have to go out.) -  Open the instant pot when you are ready. After you open the instant pot adjust the water if you need more, add garam masala. I like to serve this with roti or rice. This makes a very satisfying meal. Enjoy! Thank you The post Lauki Vadi Ki Sabji appeared first on Manjula's Kitchen.

Slouvlaki Tofu Skewers

May 22 2019 VegKitchen 

Slouvlaki Tofu Skewers Discover this delicious recipe of souvlaki tofu skewers. Save Print Slouvlaki Tofu Skewers Serves: 6   Ingredients ¼ cup lemon juice ¼ cup olive oil ¼ cup balsamic vinegar 5 garlic cloves, chopped ¼ tsp salt ¼ tsp black pepper 1 block extra film tofu, cubed Instructions In a bowl, whisk all ingredients (except tofu). The post Slouvlaki Tofu Skewers appeared first on VegKitchen.

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.

Healthy Wheat Bran Muffins

May 18 2019 VegKitchen 

Healthy Wheat Bran Muffins This muffin recipe is very healthy and can be changed infinitely--try adding raisins, dried cranberries, dried blueberries, chocolate chips, apple dices, etc. Your imagination will be the limit! Save Print Healthy Wheat Bran Muffins Serves: The post Healthy Wheat Bran Muffins appeared first on VegKitchen.

Cabbage, Apple, and Raisin Slaw

May 17 2019 VegKitchen 

Cabbage, Apple, and Raisin Slaw This colorful and naturally sweet slaw is a medley of cabbage, apples, and raisins with an appealing crunch. It’s great for everyday as well as holiday meals. Photos by Evan Atlas. The post Cabbage, Apple, and Raisin Slaw appeared first on VegKitchen.

garlic paratha recipe | chilli garlic lachha paratha | lahsun ka paratha

May 16 2019 hebbar's kitchen 

garlic paratha recipe | chilli garlic lachha paratha | lahsun ka parathagarlic paratha recipe | chilli garlic lachha paratha | lahsun ka paratha with step by step photo and video recipe. paratha recipes are very common across india and each region has its own variation. most common way of making paratha is to have cooked and mashed vegetable stuffed inside bread and served with choice of curry. but then there are other category known as lachha or layered paratha and garlic paratha is one of them. The post garlic paratha recipe | chilli garlic lachha paratha | lahsun ka paratha appeared first on Hebbar's Kitchen.

Pea Alfredo Pasta

May 15 2019 VegKitchen 

Pea Alfredo Pasta Discover this fully vegan recipe for fettuccine with alfredo sauce and peas without delay. You will be surprised to discover that the cheese is replaced here by nutritional yeast. As for the creamy alfredo sauce, it is made with vegetable broth and plant based milk. The post Pea Alfredo Pasta appeared first on VegKitchen.

gobhi ke kofte recipe | gobhi ka kofta | gobi kofta curry recipe

May 13 2019 hebbar's kitchen 

gobhi ke kofte recipe | gobhi ka kofta | gobi kofta curry recipegobhi ke kofte recipe | gobhi ka kofta | gobi kofta curry recipe with step by step photo and video recipe. kofte or kofta is a generic subcontinent snack made with different ingredients. the most popular one are paneer or any minced meat mixed with spices and deep fried till it is cooked. but it can also be made with other veggies and one such popular choice is gobhi ke kofte recipe tossed in a onion and tomato based gravy. The post gobhi ke kofte recipe | gobhi ka kofta | gobi kofta curry recipe appeared first on Hebbar's Kitchen.

Recipe | Thai Tofu and Noodle Salad

May 13 2019 Oh My Veggies 

Last weekend I went to the mall in attempt to find some jeans that are not skinny jeans and I realized that OH MY GOSH it’s pretty much summer. (Side note: can they please start making jeans that are not skinny jeans again? Because some of us have chunky calves. Thanks.) The air was thick and humid and it was hot out. Not hot hot, because it gets way hotter here, but hot enough that I knew that all the alternating warm-and-cold days of spring were over and now it’s just going to get hotter and hotter until it finally starts to cool down again in the fall. So now that it’s feeling like summer, I think it’s time to start putting some summer recipes on the blog. I decided last summer that cold noodle salads were my most favorite summertime food. Then I remembered: oh, corn. Corn is my favorite summertime food. Duh. But cold noodle salads are a close second! The veggies make them feel light, but the noodles make them more substantive than a regular salad. And they’re cold, which is always welcome on a hot day. This is one of those fun salads where you can […]

10 Plant-Based Cookbooks to Inspire Your Next Meatless Monday

May 13 2019 Meatless Monday 

10 Plant-Based Cookbooks to Inspire Your Next Meatless MondayWant to add new tastes and techniques to your Meatless Monday repertoire? Weve compiled some of our favorite, meatless cookbooks to offer a little inspiration. In the list, youll find endless ways to liven up your meals: Whether youre an Instant Pot fanatic or want to finally put your extensive spice collection to use, youre bound to find something that sparks joy below.   The Complete Vegan Cookbook: Over 150 Whole-Foods, Plant-Based Recipes and Techniques The Natural Gourmet Center compiled pages upon pages of satiating recipes that can help you up your plant-based cooking game using whole foods and local ingredients. The book is teeming with techniques that explain how to transform animal-free foods into divine dinners like a pro, along with seasonal-driven recipes thatll have even the most skeptical diner forget about the meat. Find it on Amazon .     Mostly Plants: 101 Delicious Flexitarian Recipes from the Pollan Family The Pollan Family -- Tracy, Dana, Lori, and Corky -- have been producing inspiring recipes for years that follow Michael Pollan’s famous food advice -- Eat food, not too much, mostly plants. In Mostly Plants, their new, flexitarian-focused cookbook, the Pollan Family shows how vegetables can shine when theyre at the center of the meal rather than a side. Most of the recipes in these pages can be cooked up in 35 minutes or less, and many can be easily modified for any dietary need. Find it on Amazon .     Veg: Easy and Delicious Meals for Everyone Chef Jamie Olivers newest cookbook, which will be released on August 22, 2019, celebrates tasty and simple food that, as Oliver puts it, just happens to be meatless. Beyond its very viable recipes, the book shares cooking hacks and tricks thatll help any level chef become more comfortable in the kitchen. Find in on Amazon .       Dinner for Everyone: 100 Iconic Dishes Made 3 Ways -- Easy, Vegan, or Perfect for Company Mark Bittman shares 100 straightforward recipes in his new cookbook that can feed a group filled with all types of dietary needs. Every recipe can be modified to appease the palate of any guest, making this cookbook an essential manual for anyone tasked with the challenge of feeding a vegan and a carnivore at the same time. Find it on Amazon .     Vegan Instant Pot Cookbook: 500 Simple Plant-Based Recipes to Feel Better. Ultimate Pressure Cooker Vegan Cookbook for Beginners and Pros Healthful eating doesnt have to be hard or time-consuming. The Instant Pot has gained a cult following for its quick, dump-and-bake technique. Mary Goodrich proves through her recipes that plant-based food works just as nicely with the convenient cooking gadget. Whether youve been obsessed with your Instant Pot forever or you want to see what all the buzz is about, this extensive recipe book will serve you well. Find it on Amazon .       Food Is the Solution: What to Eat to Save the World--80+ Recipes for a Greener Planet and a Healthier You The easiest thing a person can do to combat climate change is to eat less meat. Matthew Prescott, the senior food policy director of the Humane Society, incorporated this philosophy into his first cookbook, which is equal parts educational and drool-inducing. Let this book guide you in changing the way you feed yourself and the way you think about food. Find it on Amazon .     The Indian Vegetarian Cookbook Indian food is a staple for many plant-based eaters because there are so many flavorful, meatless recipes integral to Indian cooking. Pushpesh Pant makes Indian cooking accessible to western readers while maintaining the integrity of whats so good about Indian food in the first place. Vegetables are anything but boring, but if you needed convincing, this book should do it. Find it on Amazon .       OMD: The Simple, Plant-Based Program to Save Your Health, Save Your Waistline, and Save the Planet Suzy Amis Cameron is a mom of five, so she understands how important it is for meals to be effortless and kid-friendly. The author is the founder of the MUSE School in California, where Meatless Monday is implemented. This book will help any parent make meatless meals that their children will love, and also offers great wisdom around why eating meatless is so crucial in the first place. Find it on Amazon .       Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women Without immigrants, thered be nothing good to eat. Anna Francese Gass, who migrated to the U.S. from Italy as a young girl, recognizes the importance of immigrant women cooks through her own experience growing up in the U.S. Her new cookbook serves as a record of history; in it she collects and preserves her Italian mothers recipes so that they can be enjoyed by generations to come. And they are simply timeless. Find it on Amazon .       Masala Mamas: Recipes and Stories from Indian Women Changing Their Communities Through Food and Love This incredible story is peppered with recipes from the Masala Mamas -- 16 women who live in the Kalwa slum in India whove dedicated their lives to cooking up hot and nutritious meals for school children who often cant afford much to eat. All proceeds from this cookbook support the Masala Mamas in their mission. Find it on Amazon .     Have a favorite cookbook that deserves to be on the list? Let us know about it on our Facebook page . And for even more recipe inspiration, check out our recipe gallery . The post 10 Plant-Based Cookbooks to Inspire Your Next Meatless Monday appeared first on Meatless Monday.

Tomato Tofu Scramble

May 13 2019 Meatless Monday 

Crumbed tofu gets a golden yellow glow thanks to a spoonful of turmeric in this vegan take on scrambled eggs. We pair tofu with tomatoes, but it can be cooked up with almost any vegetable, such as leftover roasted potatoes, sautéed mushrooms, or roasted bell peppers. For a fluffier scramble, we recommend pressing the tofu prior to crumbling it to remove excess water--this takes about 20 minutes of inactive time. If youre in a pinch, you can skip the pressing step for a less defined, slightly softer-textured scramble. This recipe comes to us from the The Complete Vegan Cookbook , by the Natural Gourmet Center with Alexandra Shytsman and Rebecca Ffrench. 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 - 1 pound firm tofu, drained - 3 tablespoons extra-virgin olive oil - 1 small yellow onion, finely chopped - 2 tablespoons pine nuts - 1 garlic clove, minced -  1/­­2 teaspoon ground cumin -  1/­­2 teaspoon ground turmeric -  1/­­4 teaspoon dried red pepper flakes - 1 large ripe tomato, seeded and diced - 1 teaspoon fine sea salt, or to taste - 2 tablespoons fresh lime juice (from 1 to 2 limes) - Whole-wheat toast, to serve (optional) Line a plate with paper towels and place the tofu on top. Place another paper towel on the tofu then top with another plate. Weigh it down with cans or pie weights for 20 to 30 minutes to remove excess water, draining off the water periodically. Using a fork or your hands, crumble the tofu into small bits. Heat a medium skillet over medium heat, add the oil, and heat until it just starts to shimmer. Add the onion and cook until just softened, 2 to 3 minutes. Stir in the pine nuts, garlic, cumin, turmeric, and red pepper flakes, and continue to cook until fragrant, about another 2 minutes. Stir in the crumbled tofu, tomato, salt, and lime juice. Increase the heat to medium-high and cook until the tofu is heated through, about 5 minutes, stirring occasionally. Divide among plates and serve. Reprinted from The Complete Vegan Cookbook: Over 150 Whole Foods, Plant-Based Recipes and Techniques by the Natural Gourmet. Copyright (C) 2019 by Natural Gourmet Cookery Corporation. Photographs copyright (C) 2019 by Christina Holmes. Published by Clarkson Potter/­­Publishers, an imprint of Penguin Random House LLC. The post Tomato Tofu Scramble appeared first on Meatless Monday.

Vegan Pizza Rolls Recipe

May 23 2019 Vegan Richa 

Vegan Pizza Rolls RecipeVegan Pizza Rolls. Easy Pizza dough stuffed with herbed Mushroom tomato filling, rolled, sliced and baked. Delicious snack or appetizer! Vegan Soyfree Nutfree Recipe. Jump to Recipe You know whats more fun that pizza, soft pizza rolls! A simple pizza dough flavored with herbs, filled with a mushroom tomato stuffing, rolled, sliced and baked for a flavorful, fun appetizer! These rolls can be prepped ahead and are freezer friendly. You can also make them into Pizza pockets. Divide the dough into 4 portions, add the filling and vegan cheese such as vegan mozzarella, or use my mozzarella sauce from the portobello burgers. Seal and bake for 20 to 25 mins. Serve with marinara.Continue reading: Vegan Pizza Rolls RecipeThe post Vegan Pizza Rolls Recipe appeared first on Vegan Richa.

Party Party: Vegan Diamond Jubilee 75 Years of Veganism

May 21 2019 World Vegetarian And Vegan News 

Party Party: Vegan Diamond Jubilee 75 Years of VeganismThe whole world has been caught up in a whirlwind of veganism with delicious vegan food literally on every street corner, even seemingly "Carry on vegans, nothing to see here" traditional Dingly Dongly ice cream vans. In fact the other day I asked for the vegan option (jokingly) and he asked "Which one?" 2019 is year of the vegan, a Diamond Jubilee Vegan year. It's 75 years since the word vegan was first officially used and The Vegan Society was founded. If that doesn't call for a party, or should I say parties  - all over the world, then I really don't know what you are all waiting for. 75 years since Vegan was born - Diamond Jubilee 2019 For the first time since I can remember National Vegetarian Week just completely managed to pass me by unnoticed this year. There just doesn't seem much point anymore. Just going vegetarian doesn't stop animal cruelty, doesn't sort climate change and doesn't hugely impact on health if you just swap meat with cheese. No wonder the Vegetarian Society Approved quality assurance and labelling scheme now offers a vegan version. Although my vegan sandwich, finalist in the British Sandwich Awards , wasn't the overall winner, Marks & Spencers, Greggs the bakers and Crussh all won awards for their new vegan products. and many others got a mention. I feel my job there is done, I can't think of anywhere there is no vegan sandwich option now, even our local gym. Nearly everywhere has at least a fallafel/­­hummus/­­chick pea offer and most have something more exciting leaving all the Pret vegan hallabaloo as all very last year. A Star is Bun, Vegan Christmas Dinner Star Bun - FinalistAnyway, get organising, have a party, organise an event, vote for your favourite new vegan things, let's celebrate 75 years of veganism, especially the last few years More Vegan and Vegetarian News at Vegan News - Health, Diet and Nutrition News

Tri-Color Coleslaw

May 20 2019 VegKitchen 

Tri-Color Coleslaw This colorful and crunchy slaw combines massaged kale with both green and red cabbage. It goes with just about every kind of meal, and you can vary it each time with different dressings (see suggestions following the recipe). You can also add a little dried fruit or apple for a sweet twist, as suggested in the variation. The post Tri-Color Coleslaw appeared first on VegKitchen.

Mexican Baked Polenta with Salsa Beans & Sautéed Veggies

May 17 2019 Oh My Veggies 

This easy dinner uses two of our favorite pantry staples: a tube of prepared polenta and a can of black beans. Add fresh vegetables, salsa, and cheese and youve got yourself a delicious Mexican-inspired meal!

Vegan Portobello Mushroom Burger

May 16 2019 Vegan Richa 

Vegan Portobello Mushroom BurgerVegan Portobello Mushroom Burger. Portobello marinated and stuffed with vegan mozzarella, then breaded to make Crispy Portobello Sandwiches! Top with more vegan mozzarella cream, fresh herbs. Vegan Recipe. Nutfree Gluten-free options Jump to Recipe I’ve been wanting to convert this marinated portobellos with garlic sauce into a hand held burger thing for a while. with some crispy breading action. so here goes! The mushrooms are marinated in a delicious balsamic soy marinade, then baked until al dente. They are then stuffed with an easy cashew mozzarella cream and coated liberally with breadcrumbs. Then baked to golden perfection. Now if you can wait at this point, then assemble the burger, else these portobellos are ready to devour with some extra mozzarella cream and fresh basil or herbs! so good. This looks like a long recipe with the many components, but you can make the mozzarella cream ahead and then its just baking and serving. You can also use other cheese sauce of choice here. and Serve the mushrooms however you like, bunless, or over a bowl or with mashed potatoes or over spaghetti with marinara! Lets get to it!Continue reading: Vegan Portobello Mushroom BurgerThe post Vegan Portobello Mushroom Burger appeared first on Vegan Richa.

Spring Vegetable and Quinoa Pot Pie

May 15 2019 Golubka Kitchen 

Spring Vegetable and Quinoa Pot Pie Spring has been super rainy for us (it’s been raining for almost a full week now!), with only a sprinkling of a few nice days, so cozy food cravings are still in full swing around here. I seriously can’t wait until freezing cold smoothies, raw salads, and huge watermelon mono-meals regain their appeal, but I definitely don’t mind living on this pot pie til then :) It’s got almost all the comforting features of a traditional pot pie, but is made with bright spring produce and a blanket of thinly sliced vegetables instead of the more traditional pastry-based crust. Leeks, asparagus, peas, and spinach all made it into this pot pie in celebration of spring. There’s also quinoa for more substance and a stew-like texture, as well as carrots and zucchini. The crust is made up of thinly sliced potatoes (use new potatoes for the ultimate seasonal points) and zucchini. You could totally sub in your favorite pot pie pastry crust here if you’re looking for something even more substantial, store-bought biscuits would work too. Don’t be afraid to improvise and include other spring goodies that you might find around this time of year. Green garlic, spring onions, and ramps could replace some of the leeks. Quickly blanched fava beans could stand in for part of the peas. Chives can be used for garnish instead of scallions, and chive blossoms will always offer the most beautiful finish. Hope you enjoy this one :) Spring Vegetable and Quinoa Pot Pie   Print technique adapted from The First Mess cookbook Serves: 6 Ingredients avocado oil or olive oil 2 leeks - white and pale parts only, thinly sliced 2 medium carrots - sliced into half-moons salt - to taste 3 medium zucchini - divided 5 garlic cloves - minced about ½ teaspoon each of dried herbs - such as thyme, rosemary, marjoram (you can use fresh herbs as well, about 1 tablespoon minced total) 1 tablespoon tomato paste ¼ cup uncooked quinoa freshly ground black pepper - to taste ½ cup dry white wine scant ¼ cup ground rolled oats or oat flour (gluten-free if needed) 2½ cups vegetable stock 1 small bunch asparagus - tough ends trimmed, cut into 1-inch pieces 4 cups baby spinach or other tender spring greens 8-10 oz fresh or frozen green peas 2 medium new potatoes or Yukon gold potatoes - thinly sliced into rounds on a mandoline fresh herbs - for garnishing Instructions Preheat the oven to 375° F (190° C). Warm a generous drizzle of oil in a soup pot or very deep pan over medium heat. Add the leeks, carrots, and a pinch of salt, and sauté for about 7 minutes, until the leeks are soft. Meanwhile, dice 2 of the zucchini into medium cubes and mandoline the remaining 1 zucchini into thin rounds, setting it aside together with the mandolined potatoes. Add the garlic, herbs, and tomato paste and stir to incorporate for about 30 seconds, until garlic is fragrant. Add the diced zucchini, quinoa, more salt, and pepper, and stir to incorporate. Pour in the wine and turn up the heat to a medium high. Let the wine cook off and absorb for 1-2 minutes. Add the ground oats/­­oat flour and the vegetable stock to the pot. Bring everything up to a simmer and cook for 3-5 minutes, stirring periodically, until the mixture is slightly thickened. Turn off the heat and let the pot sit off the heat for a few minutes, then stir in the asparagus, spinach, and peas, mixing to lightly wilt the spinach. Taste for salt and pepper and adjust if needed. Spoon the stew into an oiled 9 x 9 baking dish (or a dish of a similar size), evening it out with a spoon. Arrange the mandolined potato and zucchini on top of the stew, overlapping them and alternating them in a pattern. Brush the vegetables with more oil and season with salt and pepper. Bake for 35-40 minutes, until the potato slices are fully cooked. Turn on your broiler on low and place the pot pie under the broiler for about 5 minutes, or until your crust is crispy, golden and blistered in places. Be careful not to burn the crust. Let the pot pie cool slightly and serve, garnished with fresh herbs. Notes You could divide the pot pie mixture and crust vegetables into small, single serve dishes or ramekins for individual pot pies. Just place the ramekins on a baking sheet and slide into the oven. 3.5.3226 The post Spring Vegetable and Quinoa Pot Pie appeared first on Golubka Kitchen.

Restaurant Review: Roots & Rolls, Barcelona

May 13 2019 Happy Cow veggie blog 

If you can easily find most of your favourite food transformed into a yummy vegan meal, sushi often remains the craving that devoted vegans suffer from. Already conceived as a healthy option, the plant-based chefs seem to focus less on the Japanese delicacies than on the myriad ways to revisit the classics. Burgers, wraps, pizzas are the main attractions of the plant-based culinary scene. Regretfully, vegan restaurants tend to neglect the many cuisines that make our planet such a beautiful place. Luckily, they are entrepreneurs that are innovative enough to challenge the status quo and invest in what hasnt been done yet instead of following the existing trends. May I present you Roots & Rolls, one of the most avant-garde plant-based concepts opened in Barcelona. Their cuisine is a fusion of Japanese/­­Asian heritage with a touch of international inspirations incorporating flavours and spices from all over the world. The environment itself merits attention, its design atmosphere and trendy look attract the fine bouche but also curious foodies in search of the newest concept in town. Its unique minimalistic design is influenced by the Nordic legacy of the owner, Sandra de Jong. The elegant and modern setting is embellished by plenty […] The post Restaurant Review: Roots & Rolls, Barcelona appeared first on The Veggie Blog.

Vegan Carrot Cake Baked Oatmeal

May 13 2019 Vegan Richa 

Vegan Carrot Cake Baked OatmealThis Vegan Carrot Cake Baked Oatmeal has roasted carrots,, spices, nuts, dates and Oats! Crisp on the outside and spiced, delicious carrot cake like inside.  No Added oil. Vegan Soyfree Recipe. Easily nutfree, gluten-free with glutenfree oats. Jump to Recipe You know whats not the iffy texture of oatmeal? Baked oatmeal!! (We clearly aren’t gluey oatmeal fans over here :D) And to the baked version, you add all the fix ins of carrot cake. Bliss. Shredded carrots are baked to make them sweeter, then the oats, nuts, spices, dates and coconut mixed in. Then some non dairy milk and maple to bring everything together, and bake. This oatmeal is flexible to additions, Add some pineapple, some chia seeds, some lemon zest for variation. Top with pecans or streusel. This baked oatmeal doesnt use any added oil, or flours. Use certified gluten-free oats to make this gluten-free.Continue reading: Vegan Carrot Cake Baked OatmealThe post Vegan Carrot Cake Baked Oatmeal appeared first on Vegan Richa.

Vegan Pizzadillas

May 13 2019 VegKitchen 

Vegan Pizzadillas Vegan pizzadillas, a fast and fun dinner idea, are a mash-up of pizza and quesadillas. Basically, youre filling soft taco-size tortillas with the kinds of ingredients youd use for making pizza -- marinara sauce, vegan cheese, and lots of veggies. And you can just wing it as far as measurements, too. The post Vegan Pizzadillas appeared first on VegKitchen.

Tangy Stuffed Okra

May 13 2019 Meatless Monday 

Okra is also referred to as ladies fingers and is a popular vegetable all over India. It is mostly cooked as a deep fried dish and occasionally as a stuffed delicacy. Sometimes it is coated with batter. Recipe and photo from Phaidons The Indian Vegetarian Cookbook, by Pushpesh Pant. 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 - 1 lb 10 oz/­­750 g okra, washed and dried well, slit lengthwise - scant 1/­­2 cup (3 1/­­2 fl oz/­­100 ml) vegetable oil - 1-2 teaspoons tomato puree - 1 tablespoon yellow chili powder - 1 teaspoon lemon juice - salt, to taste For the stuffing: - 1 tablespoon black salt - 4 1/­­2 teaspoons amchoor (mango powder) - 4 1/­­2 teaspoons ground anardana or lemon juice - 1 tablespoon ground black pepper - 4 1/­­2 teaspoons ground cumin - pinch of asafoetida (hing)   Directions: Blanch the okra in a large pan of salted, boiling water for about 2 minutes, then refresh in ice cold water. In a small bowl, mix all the stuffing ingredients, then stuff the okra with this mixture. Heat the oil in a large, heavy-based pan over medium heat, add the tomato puree and stuffed okra and gently stir-fry for 2-3 minutes, until cooked through. Sprinkle with yellow chili powder and lemon juice, mix well, and serve. The post Tangy Stuffed Okra appeared first on Meatless Monday.

Singapore Noodle

May 11 2019 VegKitchen 

Singapore Noodle These Singapore noodles are crazy good. Spicy to perfection and filled with good ingredients, everyone will ask for a second plate! Save Print Singapore Noodle Serves: The post Singapore Noodle appeared first on VegKitchen.


You will enjoy these as well ...

Found an error?
Help to fix it! Tell it us!



Our sites missing something? Suggest new content or features!



Have you any comments?
Send it us!