Veg - vegetarian recipes

Try it! You will enjoy it!

Carrot and Broccoli Salad with Green Olives

Kick Off Climate Week NYC with Meatless Monday

Ram Ladoo (Delhi Street Food)

Onion sambar recipe | vengaya sambar | ulli sambar










Veg vegetarian recipes

baingan bharta recipe | baingan ka bharta | smoky eggplant stir fry mash

yesterday 13:19 hebbar's kitchen 

baingan bharta recipe | baingan ka bharta | smoky eggplant stir fry mashbaingan bharta recipe | baingan ka bharta | smoky eggplant stir fry mash with step by step photo and video recipe. indian cuisine has a myriad curry recipes made with different types of vegetables and ingredients. to add to the permutation, the same vegetables can be used to make different curries by adopting different cooking techniques. one such simple and easy smoky flavored mash recipe is baingan bharta recipe. The post baingan bharta recipe | baingan ka bharta | smoky eggplant stir fry mash appeared first on Hebbar's Kitchen.

Plant-Based Power Chef Charity Morgan on Fueling The Tennessee Titans with Plants

yesterday 06:01 Meatless Monday 

Plant-Based Power Chef Charity Morgan on Fueling The Tennessee Titans with PlantsThere are plenty of reasons to eat more plant-based foods. For NFL linebacker Derrick Morgan, who most recently played on the Tennessee Titans, the reason was clear: He wanted to become an even better athlete. [Derrick] wanted to have a competitive edge for training on and off the field, Morgans wife, Chef Charity Morgan , said. After doing extensive research on using plant-based foods as fuel, Derrick decided to fully commit to plant-based eating — cold turkey — back in 2017. His wife Charity and two young kids, soon followed his lead. Now, the whole Morgan clan eats all plant-based, all the time. But this is hardly where their plant-based story ends. The Morgans new approach to eating soon made its way onto the football field. Charity, a Le Cordon Bleu-trained professional chef, gradually transitioned her cooking style to plant-based and, with that, began to serve meals to other Tennessee Titans. For me, it was just re-educating the guys about what food looks like. Once they realized they could have lasagna, enchiladas and mac and cheese in plant-based form, they were so stoked , she said. Charity cooks up plant-based dishes for many of the players, whove found that the meals leave them energized and ready to play. A lot of them tell me they feel faster on the field, they feel more energetic , Charity said of the players, adding that many said they didnt feel sluggish like they normally do after a big lunch.  Chef Charitys recipes are always evolving, but there are a few staples she said the players request on the reg. Her plant-based truffle mac and cheese is by far the players most beloved recipe, and her tacos, which she makes with soyrizo, black beans, bell peppers, onion and garlic are another favorite.  While there is a wealth of information around plant-based eating, Chef Charity said protein is often the players first concern when they sign up for her meals. She said being an educator comes as part of her job as a chef: Once she breaks down the beneficial nutrients in foods like vegetables, lentils and legumes, she said the players worries are easily quelled. The chef labels all of the players meals clearly so they know what to expect before digging in, and every dish is protein-packed. Her Pro-Bowl, a mix of lentils, chickpeas, hemp seeds, kale and spinach, is incredibly protein-dense.  While many of the Titans have incorporated plant-based eating into their lives (and their training), not all have committed as wholly as the Morgan family has — and, as Chef Charity put it, thats completely OK. I tell people all the time, even if you start with Meatless Monday, thats great. I encourage that , she said, adding that Meatless Monday often ends up being a gateway to even more plant-based eating. People realize they create their own [unnecessary] barriers, but once they try [to eat a little less meat], they start to realize that its really not so difficult. We create our own roadblocks that dont really exist in reality, she said.  So while conventional wisdom may tell us that professional football players need a meat-heavy diet to perform their best, the real proof is in the Titans.  Learn more about plant-based athletes from the experts - check out Game Changers the movie . A UFC fighter discovers an elite group of athletes proving everything he’d been taught about protein was a lie . This documentary breaks down the stereotypes, myths and realities of protein and strength around plant-based eating for professional athletes. Check it out in your local theaters. The post Plant-Based Power Chef Charity Morgan on Fueling The Tennessee Titans with Plants appeared first on Meatless Monday.

Kick Off Climate Week NYC with Meatless Monday

yesterday 06:00 Meatless Monday 

Kick Off Climate Week NYC with Meatless Monday Climate Week NYC, (led by The Climate Group ) takes place this year from September 23-29. The summit is held alongside the UN General Assembly and brings together international leaders from business, government and civil society to showcase global climate action and to discuss solutions. While complex issues are being discussed, there is a simple action we can all take to have a big impact: participate in Eat for Climate Week. Eat for Climate Week seeks to raise awareness of the climate benefits of shifting to a more plant-based diet, as well as highlighting how delicious plant-based foods are. Start the week off with Meatless Monday on September 23rd and keep your climate-friendly eating going all week long. If you happen to be in NYC during Climate Week you can attend summit events and show your support for Eating for Climate Week  by eating at one of the participating restaurants  showcasing delicious and climate-friendly dishes. This week-long restaurant campaign is in partnership with Meatless Monday and the Food and Climate Alliance. Another great option for Meatless Monday on September 23 during Climate Week NYC is to stop by Cinnamon Snails  food truck and try their delicious and FREE plant-based samples made with plant-based Gardein products. Keep an eye out on @veganlunchtruck  on Twitter to see its location status. Cant make it to New York? Dont worry, you can still support the event and fight climate change by going Meatless Monday at home or in your office. If you dont already observe Meatless Monday , what better week to start? If you already go meet-free once a week, then how about going meatless for all of climate week? Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram . The post Kick Off Climate Week NYC with Meatless Monday appeared first on Meatless Monday.

Vegan Gluten free Tahini Oatmeal Cookies

September 14 2019 Vegan Richa 

Vegan Gluten free Tahini Oatmeal CookiesThese 1 Bowl Tahini Oatmeal Cookies have no refined sugar and oil and come together within minutes. No eggs, Vegan, Glutenfree, Nutfree, Soyfree Tahini Oat Cookie Recipe.  Jump to Recipe Simple Oatmeal Cookies are a favorite snack in my house especially in cooler weather. Some nut butter, or sun butter, oats, flour and done. In this variation, I use tahini for the fat and volume. Tahini makes these a salty, sweet, and interesting cookie. Tahini adds a fabulous buttery texture to the cookies without needing any added oil. It also adds a slight bitter profile. Add some dried fruit/­­raisins, chocolate chips or other additions, add some spices of choice. Add an icing,make this cookie your own. If you like tahini, you will also love my Chocolate tahini flourless cookies! What is Tahini? Tahini is just blended up toasted hulled sesame seeds. The seeds are blended/­­processed until smooth and fluffy sesame seed butter. The flavor and texture of tahini varies significantly with brand. Tahini adds a nutty, slightly bitter (but pleasing bitter) profile wherever you use it. However, depending on the brand, it might add a lot more bitter. This bitter especially will show up in sweet things like this cookie. For best results use a brand that you generally like the flavor of. I like Soom and Whole foods brand.Continue reading: Vegan Gluten free Tahini Oatmeal CookiesThe post Vegan Gluten free Tahini Oatmeal Cookies appeared first on Vegan Richa.

Ram Ladoo (Delhi Street Food)

September 11 2019 Manjula's kitchen 

Ram Ladoo (Delhi Street Food) (adsbygoogle = window.adsbygoogle || []).push({}); Print Ram Ladoo (Delhi Street Food) Ram Ladoo is a popular Delhi street food. Ram Ladoo is a delicious snack. Moong dal pakoras served with cilantro chutney and topped with shredded radish. These ladoos takes on the flavor of chutney and radish, this is what makes this dish a yummy and lip-smacking chaat. Course Appetizer Cuisine Indian Keyword Chaat, Chana Dal Pakoras, Easy To Make, Gluten Free, Homemade, Jain Food, Moong Dal Pakoras, Party Food, Sattvik, Snack, Tea Time Snack, vegan, Vegetarian Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes Servings 4 people Ingredients 1/­­2 cup washed moong dal 1/­­4 cup chana dal Bengal gram 1/­­8 tsp asafetida hing 1/­­2 tsp cumin seeds jeera 1 tsp salt 1 Tbsp green chili chopped 1 Tbsp ginger grated 2 Tbsp cilantro chopped, green coriander Oil for deep frying For Garnish 1/­­3 cup grated radish 1/­­3 cup hari cilantro chutney Please out the link for hari cilantro chutney 1 Tbsp chaat masala InstructionsWash and Soak moong and chana dal in three cups of water for about 4 hours after soaking this will become about twice in volume. Drain the water, and grind dal without adding any water, do not grind dal to fine paste, dal should be little grainy. Take out the dal in a mixing bowl and beat the batter for couple of minutes, till it is fluffy. This will aerate the batter to make soft ladoos. Laddos are crispy outside and soft inside. Add all the ingredients, asafetida, cumin seeds, salt, ginger, green chili, and cilantro. Whip it again. The more air is incorporated in the batter the fluffier ladoos will be. Heat the oil in a frying pan on medium high heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot Ram Ladoo will not cook through and will not be crispy. Place about 1 tablespoon of batter into the oil. Fry the Ram Ladoos in small batches. Fry them until golden-brown all around. Ram Ladoo should be crispy from outside and should be soft inside. Take them out over paper towel, this absorb the access oil. Ram Ladoos should be served hot, to serve the Ram Ladoos, drizzle the chaat masala, cilantro chutney, and grated radish and little chat masala again. NotesPreparation time does not include soaking time. The post Ram Ladoo (Delhi Street Food) appeared first on Manjula's Kitchen.

aloo tikki recipe | aloo ki tikki | aloo patties | potato tikki

September 9 2019 hebbar's kitchen 

aloo tikki recipe | aloo ki tikki | aloo patties | potato tikkialoo tikki recipe | aloo ki tikki | aloo patties | potato tikki with step by step photo and video recipe. potato or aloo is a versatile vegetable which can be used for many types of recipes. generally the bigger subset of recipes made out of potato is the snacks or finger foods due to the nature of vegetables. one such type of snack recipe is the aloo tikki recipe or patties recipe known for it crisp and crunchy flavour. The post aloo tikki recipe | aloo ki tikki | aloo patties | potato tikki appeared first on Hebbar's Kitchen.

Mushroom Tofu Scramble

September 9 2019 Meatless Monday 

Mushrooms and onions are seasoned with Indian spices and sautéed with crumbled tofu. This quick breakfast scramble is easily edited to incorporate whatever veggies you have in the fridge. This recipe comes to us from Amy of Mmmunch On This. 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 tablespoon olive oil - 1 onion, chopped - 2 cups mushrooms, sliced - 2 pounds firm tofu, drained and crumbled - 1 teaspoon ground coriander - 1/­­2 teaspoon paprika - 1/­­2 teaspoon chili powder - 1 tablespoon ground cumin - 1 tablespoon ground turmeric - 1/­­4 teaspoon salt - black pepper, to taste - 1/­­2 of cup nutritional yeast* *optional. Found in health food stores. Heat the olive oil in a large sauté pan over medium heat. Add the onion and mushrooms to the pan and cook 5-7 minutes, or until softened. Add the crumbed tofu to the sauté pan. Season tofu mushroom mixture with coriander, paprika, chili powder, cumin, turmeric, salt and pepper to taste. Sauté for about 5 minutes, or until thoroughly combined. Sprinkle scramble with nutritional yeast, serve and enjoy! The post Mushroom Tofu Scramble appeared first on Meatless Monday.

Meet the Winner of the 2019 Meatless Monday Rapid Fire Challenge

September 9 2019 Meatless Monday 

Meet the Winner of the 2019 Meatless Monday Rapid Fire ChallengeOn Monday, August 26, three finalists competed to be crowned the Western Foodservice Show Meatless Monday Rapid Fire Champion. Finalists were chosen from a pool of chefs who submitted original meatless recipes and videos. Chef Karla Flores-Ybaceta, last years Rapid Fire champion, returned to compete this year and reclaimed her title. The competition was judged by a panel of experts including (from left to right) Jenny Ross, Executive Chef, Tribest & Consulting Chef, Jenny Ross Living Foods; Seizan Dreux Ellis, Executive Chef, Café Gratitude; Leslie Durso, Vegan Chef and Wellness Expert; and Dana Smith, Campaign Director, Meatless Monday. The three competing finalists were: Jodi Taffel, The Fabulous Bacon Babe Mark Angelo Crisostomo, Chef Karla Flores-Ybaceta, Executive Chef, Mikhuna Authentic Peruvian Cuisine   Chefs had 20 minutes to prepare their dishes while discussing the ingredients, flavors, and health benefits. Each chef prepared their favorite meatless dish for the panel of judges. Jodi Taffel, The Fabulous Bacon Babe, prepared her Lentil Empanadas , a favorite among her catering clients. Jodi Taffel’s Lentil Empanadas Chef Mark Angelo Crisostomo served a Beet Salad with Chopped Endive and Arugula . Mark Angelo Crisostomo’s Beet Salad But the dish that made the judges lick their plates clean was from Chef Karla, who also won last years bacon-themed competition. Her Quinoa Tamales  are a variation of the popular dish and a favorite from her food truck and catering business Mikhuna Authentic Peruvian Cuisine. She serves them with sarza criolla, a Peruvian sauce of marinated onions and tops them with her famous Aji Verde, a Peruvian green hot sauce, which she is planning to start bottling. Karla Flores-Ybaceta’s Winning Quinoa Tamales After receiving a duo Associates of Science Degree in both Culinary Arts and Baking and Pastry from Long Beach City College, Chef Karla studied at LEcole Lenotre in Paris, where she received a Grande Diplome in Culinary Arts and Baking and Pastry. Before starting her own business, she served as an Executive Chef, training with Master Chef Romain Bertain, as well as a Private Chef for Her Royal Highness Princess Rima Al Saud and the Royal Family of Saudi Arabia. Congratulations! Try all the chefs’ recipes this Meatless Monday and let us know how they came out on Facebook , Instagram , and Twitter . The post Meet the Winner of the 2019 Meatless Monday Rapid Fire Challenge appeared first on Meatless Monday.

Banana Bread Baked Oatmeal (Vegan)

September 5 2019 Vegan Richa 

Banana Bread Baked Oatmeal (Vegan)Vegan Banana Bread Baked Oatmeal! 7 Ingredient Warm Spiced Banana Baked Oatmeal for breakfast or snack. Refined Oil-free. Vegan Gluten-free Soy-free Recipe. Can be nut-free.  Jump to Recipe You all know how I dislike mushy oatmeal. I’ve started making baked oatmeal instead, as the texture is much more pleasing, the flavors much more vibrant and it can be served warm or cold! This Banana Bread Baked Oatmeal is almost a healthy banana bread with all the good stuff. Serve it with whipped coconut cream or vegan butter and some maple. Use very ripe bananas for the best result. This lightly sweet Banana oatmeal is perfect to make on any day. It takes 10 mins to put together and just 7 ingredients, and has no added Oil! You can add in dried fruit, seeds and nuts of choice. You can also make it ahead, mix and keep overnight and bake in the morning for a Warm Banana bread-y spiced delicious oatmeal!Continue reading: Banana Bread Baked Oatmeal (Vegan)The post Banana Bread Baked Oatmeal (Vegan) appeared first on Vegan Richa.

brinji rice recipe | vegetable brinji | veg brinji | brinji sadam

September 2 2019 hebbar's kitchen 

brinji rice recipe | vegetable brinji | veg brinji | brinji sadambrinji rice recipe | vegetable brinji | veg brinji | brinji sadam with step by step photo and video recipe. india and its attachment to the rice based recipes are undeniable. it can be clearly seen with vivid and myriad range of rice recipes available across india which changes with its geography. one such biriyani type variation is the south indian popular brinji rice recipe known for its creamy and spicy flavour combination. The post brinji rice recipe | vegetable brinji | veg brinji | brinji sadam appeared first on Hebbar's Kitchen.

Nut-and-Seed Energy Balls

September 2 2019 VegKitchen 

Nut-and-Seed Energy Balls These intensely rich, super-seed and nut butter treats are meant to be consumed in small portions -- one or two at a time -- not scarfed down! Unlike other energy snacks, you need no blender or food processor to make them. This makes a great late-afternoon pick-me-up, post-workout snack, or even a good way to start the day. The post Nut-and-Seed Energy Balls appeared first on VegKitchen.

Sauteed Cauliflower

September 1 2019 Manjula's kitchen 

Sauteed Cauliflower (adsbygoogle = window.adsbygoogle || []).push({}); Print Sautéed Cauliflower Sautéed cauliflower is a simple and delicious side dish. This is my favorite way to serve cauliflower because its simple, quick, and delicious. Course Side Dish Cuisine Indian Keyword Bhoona Phool Gobhi, Gluten Free, Healthy, Homemade, No Onion Garlic, Phool Gobhi, Quick And Easy, Sattvic, Side Dish, Vegetarian Servings 3 people Ingredients4 cup Cauliflower cut into florets 1 1/­­2 Tbsp Oil 1/­­2 tsp Cumin seeds 3 Tbsp Yogurt 1 tsp Salt 1/­­8 tsp Black pepper 1/­­2 tsp Sugar 1 tsp Ginger juice 1 Tbsp Green chili finely chopped 1 Tbsp Cilantro finely chopped For Garnishing1 Tbsp sliced almonds few thin slices red bell pepper InstructionsIn a bowl mix the yogurt, salt, black pepper, sugar, ginger juice (shred the ginger using fine shredded and squirgreen chili, and cilantro, mix it well and keep aside. Boil cauliflower in a large pot, boil them until cauliflower crisp and tender; drain well. In a large skillet over medium heat, heat the oil. When oil is moderately hot add cumin seeds after seeds crack add cauliflowers Sauté’ the cauliflower and cook a few minutes, stirring, until it becomes lightly golden brown in color. Turn off the heat and add the yogurt mix and mix it well. Add the spice mix just before serving. Sprinkle with almonds and sliced red bell pepper The post Sauteed Cauliflower appeared first on Manjula's Kitchen.

Recipe | Brown Sugar Peach French Toast Cups

August 30 2019 Oh My Veggies 

I know I post a lot of recipes with peaches. And I fully intended to make this recipe with blueberries or blackberries. Blueberries and blackberries! Two fruits that I’ve completely neglected on my blog. But a little nagging voice in my head kept saying, “No! Use peaches! Peaches will be better!” Usually the voice in my head is too busy singing Poison songs to get involved in my cooking process, so I figured I better listen. If nagging inner voice can take a break from “Every Rose Has Its Thorn” on endless repeat for hours at a time, this must be important! So I went with peaches. Again. I promise, next summer will be the summer of blueberries. Blueberry everything! All summer! You have my word. And my word? It’s gold. If you’ve been reading Oh My Veggies for a while, maybe you remember my Sweet Potato French Toast Cups recipe. I wanted to do that again, but with fruit. The thing I love most about making little individual French toasts in muffin tins is that they’re portion-controlled and easy to freeze. Bake ’em, freeze ’em, and heat ’em in the microwave for breakfast. It doesn’t get much easier than […]

Difference between Besan and Chickpea Flour (Garbanzo Bean flour)

August 29 2019 Vegan Richa 

Difference between Besan and Chickpea Flour (Garbanzo Bean flour)Besan and Chickpea flour are Not the same. Besan or gram flour is a flour of chana dal or split brown chickpeas. Chickpea flour or garbanzo flour is ground up white chickpeas. Similar flavors, but not the same flour. Read below for differences and where to use which flour. Besan or gram flour is a flour of chana dal or split brown chickpeas. Chickpea flour or garbanzo flour is ground up white chickpeas. Both have similar flavor and behavior but enough difference that a substitution can sometimes mess up a recipe. Pictured above, the top bowl has chickpea flour which is lighter, coarse and fluffy. Bottom bowl has Besan which is finer, smoother and hence more compact. WHAT IS THE DIFFERENCE BETWEEN BESAN AND CHICKPEA FLOUR? Besan and chickpea flour are not the same. Indian Besan, is the flour of brown chickpeas or chana dal (split brown chickpeas), or sometimes a mix of split chickpeas and split peas. It is a flour of a type chickpeas, so it can be labeled as chickpea flour. Chickpea flour is the flour of white chickpeas and is labelled as chickpea flour or garbanzo flour. Besan is usually much finer ground and needs much less water than chickpea flour. Chickpea flour if a coarse flour usually will need more water to make same consistency batter. On usage it will also yield a dryer result. They taste slightly different. Sometimes, you have to take these differences into account, when substituting one for the other in a recipe. In some recipes, subs work out just fine, while others need adjusting. They both taste a bit bitter when raw, so they are not a good candidate in raw flour recipes such as edible cookie dough. More Pictures of pulses, legumes and their names on this Page. As you can see from the pictures, Chana Dal is basically brown chickpeas that have been split and skin removed. This chana dal is made into a flour for besan. When the besan is of brown chickpeas with the skin, then that kala chana besan has a darker hue and earthier flavor. This besan is not used as commonly as regular chana dal besan.Continue reading: Difference between Besan and Chickpea Flour (Garbanzo Bean flour)The post Difference between Besan and Chickpea Flour (Garbanzo Bean flour) appeared first on Vegan Richa.

20 Vegan Fall Soups and Stews to Warm You Up

September 11 2019 Vegan Richa 

20 Vegan Fall Soups and Stews to Warm You Up20 Vegan Soups and Stews to Make this fall These vegan soups and stews are perfect to keep you and your family warm this fall. Many of the recipes are gluten-free, soy-free, nut-free or have options. There are a few Instant Pot recipes too, the recipes include both Instant Pot and stove top instructions.Continue reading: 20 Vegan Fall Soups and Stews to Warm You UpThe post 20 Vegan Fall Soups and Stews to Warm You Up appeared first on Vegan Richa.

onion sambar recipe | vengaya sambar | ulli sambar

September 10 2019 hebbar's kitchen 

onion sambar recipe | vengaya sambar | ulli sambaronion sambar recipe | vengaya sambar | ulli sambar | small onion sambar with step by step photo and video recipe. sambar recipe is a staple food of south india and are made on day to day basis. the recipe can be made with myriad choice of veggies with different type of spice mix and masala. one such simple and quick sambar recipe is onion sambar recipe or vengaya sambar recipe known for its onion and garlic flavor. The post onion sambar recipe | vengaya sambar | ulli sambar appeared first on Hebbar's Kitchen.

Carrot and Broccoli Salad with Green Olives

September 9 2019 VegKitchen 

Carrot and Broccoli Salad with Green Olives Green olives, fresh herbs, and crunchy seeds embellish the pairing of baby carrots and broccoli for a simple, savory salad.This is the kind of salad that has good staying power, as long as you take care to cook the broccoli just until it’s barely tender-crisp and still bright green. It’s even better the next day, and is a nice little side  to include in your lunch. The post Carrot and Broccoli Salad with Green Olives appeared first on VegKitchen.

Baked Lentil Empanadas

September 9 2019 Meatless Monday 

Lentils, cremini mushrooms, and pimento-stuffed olives give these baked empanadas flavor to spare. This recipe comes to us from chef Jodi Taffel , one of the finalists in the Western Foodservice Show Meatless Monday Rapid Fire Challenge. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Makes 24 empanadas - 7 eggs - 1 cup yellow onion, roughly chopped - 1 cup sliced carrots - 1/­­2 cup diced celery - 8 oz sliced cremini mushrooms - 2 tbl olive oil - 1 tbl minced garlic - 2 tsp Kosher salt - 1 tsp cracked black pepper - 1/­­2 tsp paprika - 1 cup dry green lentils - 2 tsp dried tarragon - 4 cups vegetable stock - 1 cup martini olives (green with red pimentos), roughly chopped - 24 empanada wrappers - 2 tbl water, divided - 1/­­2 cup toasted garlic & avocado finishing oil   Directions 1. Submerge 6 eggs in a pot of water set over medium heat and bring to a boil. Remove from the heat, cover with a tight fitting lid and let sit 12 minutes. Remove eggs and place in an ice bath. When cool enough to touch, peel and roughly chop. 2. While eggs are cooking, set a heavy bottomed soup pot over medium heat and sauté onion, carrots, celery and mushrooms the olive oil until softened. 3. Add the garlic, salt, pepper and paprika and cook 1 additional minute, or until fragrant. 4. Add the lentils and toss with the vegetables, then add the tarragon and stock. Bring to a boil, then reduce to a simmer. 5. Simmer 30 minutes, stirring every few minutes, or until lentils are tender and all the liquid has been absorbed (if lentils are still a bit crunchy after liquid is absorbed, add another cup of stock and continue to cook until they are tender). 6. Transfer lentil mixture to a large bowl and allow to cool 15 minutes while you preheat the oven to 400 degrees. 7. Fold eggs and olives into lentil mixture. 8. Working with 1 at a time, place 3-4 tablespoons lentil mixture in the center of each empanada wrapper. Dab your finger in water and moisten all around the outer edge of the empanada wrappers. Fold empanadas in half, seal the edges with the tines of a fork, and place on a parchment or silicone lined sheet pan. 9. Beat remaining egg with remaining tablespoon of water and paint the tops of the empanadas with it. 10. Bake 30-40 minutes, or until beautifully browned. 11. Remove empanadas from the oven and pain tops with finishing oil while still hot. The post Baked Lentil Empanadas appeared first on Meatless Monday.

Tofu 65 – Vegan Paneer 65

September 8 2019 Vegan Richa 

Tofu 65 – Vegan Paneer 65Easy Tofu 65. Tofu Paneer 65 is a spicy, sweet, savory Indian entree with influence from chinese flavors. Serve it with rice or as is. Vegan Nut-free Recipe. Gluten-free, Soy-free Options Jump to Recipe Don’t ask me why this dish is called tofu 65. There are several theories on why the sauce combination, initially used with chikin was called chicken 65. From there vegetarian versions picked up the flavors for paneer 65 and cauliflower 65(gobi 65 is in Indian Kitchen book). The flavors have influence from Chinese sweet and sour profile and southern Indian flavors for this delectable thick sauce that is spicy, savory, sweet, with hints of flavors from curry leaves and chilies. It all works! You have to try it #trustindianflavors ! Tofu is battered in a spiced curry leaf and soy sauce batter, then baked. The sauce has large slices of onion and bell pepper with ginger, garlic, soy sauce and sriracha. A bit of sweet to balance it out. Don’t like Tofu? Use Cauliflower or soy curls! Lots of substitute options in the recipe notes.Continue reading: Tofu 65 – Vegan Paneer 65The post Tofu 65 – Vegan Paneer 65 appeared first on Vegan Richa.

Savory Tomato and Onion Jam

September 4 2019 Golubka Kitchen 

Savory Tomato and Onion Jam We’ve been making this lush, jammy spread on repeat lately. It’s been such a hit! This is a more low-maintenance version of a true jam that lasts a long time. This one comes together with more speed, doesn’t require too much sugar, and is meant to be enjoyed within a week or so (we think you won’t have a problem with this!). The reasonable amount the recipe makes reflects that as well. It’s no secret that things on toast make for the easiest, laziest, and most satisfying weeknight meals. This savory jam, spread over toast with a layer of cashew cheese (we’ve been loving Treeline) has been just that for us – a comforting weeknight lifesaver for a particularly busy time in the life. We hope it will be the same for you :) This jam looks like it’s all about the tomatoes, but it’s really about the marriage of slowly cooked, sweet red onion and the umami bomb that are late summer tomatoes. Both are cooked gently on the stovetop, melding their flavors and caramelizing until thick, glossy, and sweet. Punchy white wine vinegar and a little bit of coconut sugar help take all the flavors to their peak, but in the end it’s really all about these two magical vegetables. Here’s to late summer, its still vibrant produce, longer shadows, cooler evenings, and balmy days

Chickpea Tahini Salad Sandwich

September 2 2019 Vegan Richa 

Chickpea Tahini Salad SandwichAmazing Chickpea Tahini Salad Sandwich. Summery, crunchy and refreshing Chickpea Salad with pecans, celery, onion, tahini and shawarma spice! Serve in lettuce wraps or sandwiches. Vegan Soyfree Recipe. Can be made nut-free Gluten-free  Jump to Recipe Try these easy Chickpea Tahini Salad Sandwiches just before we say bye to the Summer! Chickpeas are mashed with some tahini, then mixed with crunchy celery and onion and some toasted pecans. The flavors from herbs, shawarma spice and lime bring everything together for a delicious refreshing and spiced summer sandwich! The herbs and spice infuse the salad as it sits, so chill for some time before serving. Serve the salad as is or in lettuce cups for gluten-free. It takes just 15 minutes to put together makes for a protein filled meal. Hubbs scarfed it down with a drizzle of sriracha. because… Sriracha.Continue reading: Chickpea Tahini Salad SandwichThe post Chickpea Tahini Salad Sandwich appeared first on Vegan Richa.

Celebrate Family Meals Month by Making Meatless Monday a Family Affair

September 2 2019 Meatless Monday 

Celebrate Family Meals Month by Making Meatless Monday a Family Affair Getting your whole family to join you for Meatless Monday is wonderful, but sometimes kids may not be eager to try new fruits and vegetables or experiment with new foods. However, if they are involved in cooking, research shows that kids are more likely to try foods. The Kids Cook Monday , another Monday Campaigns initiative, encourages families to set aside Monday nights for cooking and eating together as a family. The Kids Cook Monday website provides family-friendly recipes, perfect for Meatless Monday, as well as a free downloadable e-cookbook, The Family Dinner Date Cookbook . Each recipe features a fun format that divides cooking tasks into those kids can do by themselves, those they can do together with an adult, and tasks adults should handle. When kids pitch in making meals, theyre proud of their accomplishment and excited to eat the food theyve helped to make.  Cooking together also provides a natural time for discussing the impact that food choices have on our bodies and the environment.  The more educated kids are about food, the more open theyll be to healthy, sustainable food choices. Theres no better time to make Meatless Monday a family activity than September, which is Family Meals Month. Family Meals Month is a nationwide event aimed at supporting families in enjoying more meals together. The best part is the time youll be spending together preparing the meals. The time you share chatting as you cook together becomes even more important as they reach adolescence and move into those tricky teenage years. The family that cooks together, eats together. Families eating together leads to positive things. Research from Columbia Universitys National Center on Addiction and Substance Abuse suggests that kids who eat family dinners get better grades in school, develop better communication skills, and are less likely to try drugs.  In addition, the American Academy of Pediatrics found that kids who ate dinner with their family regularly were less likely to be obese. Meatless Monday can improve personal health and the health of the planet.  Sharing it with your kids by cooking and eating together may also help improve the health of your family. Learn more about how to cook with your family in the upcoming Kids Cook Monday Twitter chat for Family Meals Month on September 9 from 2-3 PM EST. Follow @KidsCookMonday and #KidsCookFamilyMeals on Twitter to join in! Learn more at KidsCookMonday.org . If you cook a meatless meal with your family, wed love to see us. Tag us @MeatlessMonday and @KidsCookMonday on social media. The post Celebrate Family Meals Month by Making Meatless Monday a Family Affair appeared first on Meatless Monday.

The Treehouse In Bel Air, California

August 30 2019 Happy Cow veggie blog 

Imagine yourself in the urban jungle of Los Angeles. Maybe you enjoy the city, maybe you don’t, but either way, you need to escape it. You can’t venture too far… but you seek serenity, solitude, and nature. An open space, some peace of mind. This is how one might stumble upon The Treehouse. If you’re like me, perhaps you googled vegan hotels in L.A. and The Treehouse populated. A vegan hotel? It’s too good to be true… But I assure you, it’s real! The Treehouse is a plant-based hideaway in the City of Angels. And so far, it’s the only one there. Upon my arrival, I noticed it certainly is a hideaway, tucked amongst the trees off of a busy residential Bel Air neighborhood street. Once I pulled into the driveway, I noticed the atmosphere was gentler, quieter, and welcoming. I was greeted by Gina Roda, the resident numerologist and chef de cuisine for my stay. A delightful hostess, full of wisdom and warmth. She gave me a brief tour, a brief history of the establishment, and showed me to my room: The Blue Room. This particular room is also known as the healing room. While I was unaware that […] The post The Treehouse In Bel Air, California appeared first on The Veggie Blog.

Vegan Eggplant Pizza with Fresh Tomatoes and Olives

August 30 2019 VegKitchen 

Vegan Eggplant Pizza with Fresh Tomatoes and Olives Make a simple vegan eggplant pizza special by adding fresh tomatoes and olives to the topping. It’s a perfect pizza to make on cool summer evenings, though you can enjoy it year round as long as you can find decent tomatoes. Use tomatoes that are ripe yet firm, and dense and fleshy rather than seedy. The post Vegan Eggplant Pizza with Fresh Tomatoes and Olives appeared first on VegKitchen.

Favorite Tomato Recipes

August 28 2019 Golubka Kitchen 

Favorite Tomato Recipes Tomatoes are everywhere right now, every color and shape imaginable, and tasting like the most concentrated sunshine. This abundance always feels a little bittersweet, knowing that they will be gone as fast as they came, and that we’ll be moving on to heartier fall fare like squashes and roots soon enough. While they last though, it’s a very good idea to incorporate tomatoes into every meal imaginable. Today we’re sharing a round-up of our favorite tomato-centric recipes that we’ve posted over the years


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