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Vegetarian blogs

Vegetarian Blogs

17 June 2021

Vegetarian Blogs Vegetarian Blogs
  • Bharwa Bhindi (Stuffed Okra)
    17 June 2021
    Bharwa Bhindi (Stuffed Okra)

    Bharwa bhindi is a delicious and flavorful Punjabi recipe of sauteed okra stuffed with a flavorful mix of ground spices. This North Indian style stuffed bhindi is a vegan recipe made without onion and garlic. These succulently cooked okra taste too good as a side with roti, paratha, naan or as a side with dal…

    READ: Bharwa Bhindi (Stuffed Okra)

  • Warm Weather Salad Ideas
    17 June 2021
    Greens with New Potatoes and Kidney Beans

    Nothing beats a hearty salad on a warm day. Here’s some creative summer salad recipes that appeared in previous issues of Vegetarian Journal.

    Peggy Rynk’s article “Cool, Crisp Summer Salads” offers these recipes: Chilled Lentil Salad with Spicy Citrus Dressing; Creamy Potato Salad with Scallions and Chives; Tamari-Dressed Jicama Salad; Cherry Tomato, Cucumber, and Sweet Onion Salad; Pineapple-Carrot Salad with Citrus Dressing; and Melon Medley with Lemon Dressing. Read the article here: https://www.vrg.org/journal/vj2007issue2/2007_issue2_cool_salads.php

    Debra Daniel-Zeller’s piece “Warm Weather Salads Fit to Be Meals” includes recipes for Shiitake Mushroom, Quinoa and Greens with Toasted Cashews; Greens with New Potatoes and Kidney Beans; Spinach and Bean Salad with Mustard Croutons; Lime-Infused Black Bean, Corn, and Tomato Salad; 3-Bean Salad with Sweet Onions and Arugula; Soba Noodles with Marinated Tofu and Baby Kale; and Grilled Vegetable Salad with Lemon-Cashew Dressing. Her article can be found here: https://www.vrg.org/journal/vj2015issue3/2015_issue3_salads_meals.php

    To subscribe to Vegetarian Journal in the USA, see: https://www.vrg.org/member/2013sv.php

  • Virtual Vegetarian 101 for Teens Suitable for Teens, ages 12-18
    17 June 2021

    Featuring Reed Mangels, PhD, RD
    Friday, June 18, 2021; 4:00PM – 5:00PM California Time

    Online event REGISTER AT: https://sjpl.bibliocommons.com/events/60144c717abe85450023b39e

    Veg-curious? Vegetarian? Vegan? This program is for you! You will learn how to be a healthy vegetarian/vegan, how to deal with social situations, and how to get started as a vegetarian/vegan. We’ll also talk about being a vegetarian athlete as well as ideas for simple meals and snacks. Bring your questions to this interactive session.

    Reed Mangels, PhD, RD is a Nutrition Advisor for the non-profit, educational Vegetarian Resource Group (www.vrg.org) and the nutrition editor and a regular columnist for Vegetarian Journal.

    Registration is required to receive a link and password. Deadline to sign-up will be 1 hour before the program begins.

    Links and passwords will be emailed at least 30 minutes before the program. The virtual room will open 3 minutes before the program begins. We do recommend everyone “arrive” at least 10 minutes before the program to ensure you are able to enter the “room.” If you do not receive an email with the program link at least 30 minutes before the program begins, please check your spam and other folders. If still unable to find it, please use the Chat to ask a team member for help.

    For those under 18 years of age who may be joining us, we recommend that a parent/legal guardian be with you during the meeting. Learn more about Zoom at zoom.us.

    *Reminder – Those not on the Guest List will not be considered registered, and will not receive a virtual “ticket”. Registration accepted on a first come first serve basis.

    To request an accommodation under the Americans with Disabilities Act for library-sponsored events, please call 408-808-2000 at least three business days prior to the event.

  • Chettinad Style Nattu Kozhi Varuval Recipe
    17 June 2021

    Chettinad chicken recipes are very popular in almost all the restaurants here in South India and this Chettinad Style Nattu Kozhi Varuval Recipe is a famous one among them, that is made with Nattu Kozhi (country chicken). Chettinad cuisine originates in Chettinad region of Tamil Nadu state in South India. Chettinad cuisine is one of the spiciest and the most aromatic flavours that one can find in India. The cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. Chettinad Style Nattu Kozhi Varuval Recipe is a fantastic dish with a wonderful blend of aromatic spices. Usually, country chicken (nattu kozhi ) is used in Chettinad Kozhi preparation. These days broiler chicken is easy available than country chicken, so one can use broiler chicken instead of country chicken also. 

    Serve Chettinad Style Nattu Kozhi Varuval with sambar recipe.

    Here are a few more lip smacking delicacies with chicken

    1. Chicken Mapas Recipe (Chicken in Coconut Milk Curry)
    2. Crispy Chicken Pakoda Recipe
    3. Goan Chicken Stew Recipe
    4. Creamy Stuffed Chicken With Pepper Cilantro Sauce Recipe
  • Vegan Zucchini Bread
    17 June 2021

    This vegan zucchini bread is bursting with juicy raisins, crunchy walnuts and cinnamon flavor! It also features a magic ingredient for adding a touch of sweetness and perfect texture. Spoiler: it's banana!

    Zucchini season is on the way and I for one am ready with a killer recipe for vegan zucchini bread.

    This was adapted from my mom's recipe. She's had it forever, and when I told her I was working on a vegan zucchini bread recipe, she insisted I base it on hers, because it's the best. I had to agree with her on that, so I went along with it!

    [feast_advanced_jump_to] What You'll Need
    • Flour. The recipe calls for all-purpose wheat flour. It also works with whole wheat pastry flour. You could try substituting another variety like regular whole wheat or gluten-free flour, but I haven't tested the recipe with these varieties, so no promises!
    • Cinnamon.
    • Salt.
    • Baking powder.
    • Baking soda.
    • A banana. You'll need one medium-sized banana, and you'll need it to be overripe. This means lots of brown spots on the skin! Tip: Keep a stash of peeled (and sealed up) overripe bananas in the freezer, so you've got them on hand at all times!
    • Sugar. Use organic sugar to keep the recipe vegan.
    • Coconut oil. You could sub another type of baking oil, such as canola or vegetable.
    • Non-dairy milk. Just about any variety will work, just make sure it's unsweetened and unflavored.
    • Vanilla extract.
    • Zucchini.
    • Raisins.
    • Chopped walnuts.
    How to Make Vegan Zucchini Bread

    The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the full recipe!

    • Coarsely grate your zucchini. If you've got a grater with a couple different grating surfaces, use the one with the larger teeth.
    • Mix up your dry ingredients in a large bowl: flour, sugar, cinnamon, salt, baking powder, and soda. Set the mixture aside.
    • Peel your banana and place it in another bowl, then mash it up well using a fork or potato masher.
    • Stir the sugar, oil, milk, and vanilla into the mashed banana.
    • Add the flour mixture to the banana mixture, and stir everything together just until mixed. Don't overmix the batter — a few lumps are okay!
    • Fold the shredded zucchini, raisins and walnuts into the batter.
    • Spoon the batter into a lightly oiled loaf pan.
    • Pop it into the oven and bake the bread until a toothpick inserted into the center comes out clean.
    • Place your baked loaf on a cooling rack and let it cool completely before removing it from the pan and slicing.
    • Tip: Vegan quick breads are always a bit more delicate than non-vegan ones. To avoid crumbling, make sure your bread has cooled 100% before removing it from the pan and slicing it.
    Shelf-Life & Storage

    Vegan zucchini bread will keep in a sealed container at room temperature for 4 or 5 days, or in the freezer for about 3 months.

    Frequently Asked Questions
    Can this be made gluten-free?

    I think so, but I haven't tested any gluten-free variations. My best recommendation would be to use an all-purpose gluten-free flour blend.

    Does this bread taste like banana?

    It tastes subtly of banana, since the recipe only calls for a single banana, whereas I'd normally use three bananas for vegan banana bread.

    Do I need to squeeze the water out of the zucchini before adding it to the batter?

    Nope! The zucchini adds moisture, and squeezing out the water will give you a bread that's too dry.

    Does the banana absolutely have to be overripe?

    Yes! Using a banana that's not ripe enough will add too much starch to your batter and mess with the texture of your bread.

    How big is a medium banana?

    A medium overripe banana weighs about 5 ounces or 140 grams.

    More Vegan Zucchini Recipes

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Print Vegan Zucchini Bread
    This vegan zucchini bread is bursting with juicy raisins, crunchy walnuts and cinnamon flavor! It also features a magic ingredient for adding a touch of sweetness and perfect texture. Spoiler: it's banana!
    Course Breakfast, Dessert
    Cuisine American
    Keyword Zucchini
    Prep Time 10 minutes
    Cook Time 55 minutes
    Total Time 1 hour 5 minutes
    Servings 10
    Calories 253kcal
    Author Alissa
    Ingredients
    • 1 ¾ cups all-purpose flour (whole wheat pastry flour works too)
    • 1 teaspoon cinnamon
    • ¾ teaspoon salt
    • ¾ teaspoon baking soda
    • ½ teaspoon baking powder
    • 1 medium ripe banana
    • ½ cup organic granulated sugar
    • ⅓ cup coconut oil, melted (or your favorite baking oil)
    • ¼ cup unflavored soy or almond milk, at room temperature
    • 1 teaspoon vanilla extract
    • 1 cup coarsely grated zucchini (about 1 medium zucchini)
    • ½ cup raisins
    • ½ cup chopped walnuts
    Instructions
    • Preheat the oven to 350°.
    • Lightly oil an 8 or 9 inch loaf pan.
    • Stir the flour, cinnamon, salt, baking soda, and baking powder together in a medium mixing bowl.
    • Place the banana into a separate medium bowl and mash it with a fork or potato masher.
    • Add the sugar, oil, milk and vanilla extract to the banana and stir until well mixed.
    • Add the flour mixture to the bowl with the banana mixture and stir just until blended.
    • Fold in the zucchini, raisins and walnuts.
    • Transfer the batter to the loaf pan and smooth out the top with a spoon or rubber scraper.
    • Bake for 50 to 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
    • Transfer the pan to a cooling rack and allow to cool completely before removing the loaf from the pan and slicing.
    Nutrition
    Serving: 1slice (1/10 of recipe) | Calories: 253kcal | Carbohydrates: 35.2g | Protein: 4.1g | Fat: 11.5g | Saturated Fat: 6.5g | Sodium: 277mg | Potassium: 187mg | Fiber: 1.6g | Sugar: 16.1g | Calcium: 30mg | Iron: 0.9mg

    The post Vegan Zucchini Bread appeared first on Connoisseurus Veg.

  • Vegan Zucchini Bread
    17 June 2021

    This vegan zucchini bread is bursting with juicy raisins, crunchy walnuts and cinnamon flavor! It also features a magic ingredient for adding a touch of sweetness and perfect texture. Spoiler: it's banana!

    Zucchini season is on the way and I for one am ready with a killer recipe for vegan zucchini bread.

    This was adapted from my mom's recipe. She's had it forever, and when I told her I was working on a vegan zucchini bread recipe, she insisted I base it on hers, because it's the best. I had to agree with her on that, so I went along with it!

    [feast_advanced_jump_to] What You'll Need
    • Flour. The recipe calls for all-purpose wheat flour. It also works with whole wheat pastry flour. You could try substituting another variety like regular whole wheat or gluten-free flour, but I haven't tested the recipe with these varieties, so no promises!
    • Cinnamon.
    • Salt.
    • Baking powder.
    • Baking soda.
    • A banana. You'll need one medium-sized banana, and you'll need it to be overripe. This means lots of brown spots on the skin! Tip: Keep a stash of peeled (and sealed up) overripe bananas in the freezer, so you've got them on hand at all times!
    • Sugar. Use organic sugar to keep the recipe vegan.
    • Coconut oil. You could sub another type of baking oil, such as canola or vegetable.
    • Non-dairy milk. Just about any variety will work, just make sure it's unsweetened and unflavored.
    • Vanilla extract.
    • Zucchini.
    • Raisins.
    • Chopped walnuts.
    How to Make Vegan Zucchini Bread

    The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the full recipe!

    • Coarsely grate your zucchini. If you've got a grater with a couple different grating surfaces, use the one with the larger teeth.
    • Mix up your dry ingredients in a large bowl: flour, sugar, cinnamon, salt, baking powder, and soda. Set the mixture aside.
    • Peel your banana and place it in another bowl, then mash it up well using a fork or potato masher.
    • Stir the sugar, oil, milk, and vanilla into the mashed banana.
    • Add the flour mixture to the banana mixture, and stir everything together just until mixed. Don't overmix the batter — a few lumps are okay!
    • Fold the shredded zucchini, raisins and walnuts into the batter.
    • Spoon the batter into a lightly oiled loaf pan.
    • Pop it into the oven and bake the bread until a toothpick inserted into the center comes out clean.
    • Place your baked loaf on a cooling rack and let it cool completely before removing it from the pan and slicing.
    • Tip: Vegan quick breads are always a bit more delicate than non-vegan ones. To avoid crumbling, make sure your bread has cooled 100% before removing it from the pan and slicing it.
    Shelf-Life & Storage

    Vegan zucchini bread will keep in a sealed container at room temperature for 4 or 5 days, or in the freezer for about 3 months.

    Frequently Asked Questions
    Can this be made gluten-free?

    I think so, but I haven't tested any gluten-free variations. My best recommendation would be to use an all-purpose gluten-free flour blend.

    Does this bread taste like banana?

    It tastes subtly of banana, since the recipe only calls for a single banana, whereas I'd normally use three bananas for vegan banana bread.

    Do I need to squeeze the water out of the zucchini before adding it to the batter?

    Nope! The zucchini adds moisture, and squeezing out the water will give you a bread that's too dry.

    Does the banana absolutely have to be overripe?

    Yes! Using a banana that's not ripe enough will add too much starch to your batter and mess with the texture of your bread.

    How big is a medium banana?

    A medium overripe banana weighs about 5 ounces or 140 grams.

    More Vegan Zucchini Recipes

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Print Vegan Zucchini Bread
    This vegan zucchini bread is bursting with juicy raisins, crunchy walnuts and cinnamon flavor! It also features a magic ingredient for adding a touch of sweetness and perfect texture. Spoiler: it's banana!
    Course Breakfast, Dessert
    Cuisine American
    Keyword Zucchini
    Prep Time 10 minutes
    Cook Time 55 minutes
    Total Time 1 hour 5 minutes
    Servings 10
    Calories 253kcal
    Author Alissa
    Ingredients
    • 1 ¾ cups all-purpose flour (whole wheat pastry flour works too)
    • 1 teaspoon cinnamon
    • ¾ teaspoon salt
    • ¾ teaspoon baking soda
    • ½ teaspoon baking powder
    • 1 medium ripe banana
    • ½ cup organic granulated sugar
    • ⅓ cup coconut oil, melted (or your favorite baking oil)
    • ¼ cup unflavored soy or almond milk, at room temperature
    • 1 teaspoon vanilla extract
    • 1 cup coarsely grated zucchini (about 1 medium zucchini)
    • ½ cup raisins
    • ½ cup chopped walnuts
    Instructions
    • Preheat the oven to 350°.
    • Lightly oil an 8 or 9 inch loaf pan.
    • Stir the flour, cinnamon, salt, baking soda, and baking powder together in a medium mixing bowl.
    • Place the banana into a separate medium bowl and mash it with a fork or potato masher.
    • Add the sugar, oil, milk and vanilla extract to the banana and stir until well mixed.
    • Add the flour mixture to the bowl with the banana mixture and stir just until blended.
    • Fold in the zucchini, raisins and walnuts.
    • Transfer the batter to the loaf pan and smooth out the top with a spoon or rubber scraper.
    • Bake for 50 to 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
    • Transfer the pan to a cooling rack and allow to cool completely before removing the loaf from the pan and slicing.
    Nutrition
    Serving: 1slice (1/10 of recipe) | Calories: 253kcal | Carbohydrates: 35.2g | Protein: 4.1g | Fat: 11.5g | Saturated Fat: 6.5g | Sodium: 277mg | Potassium: 187mg | Fiber: 1.6g | Sugar: 16.1g | Calcium: 30mg | Iron: 0.9mg

    The post Vegan Zucchini Bread appeared first on Connoisseurus Veg.

  • Mayonnaise Sandwich
    17 June 2021
    Mayonnaise Sandwich

    This Mayonnaise Sandwich is a tasty and easy-to-prepare vegetarian sandwich made with veggie stuffing and my homemade Eggless Mayonnaise. This light and mildly flavored sandwich is perfect for a summer picnic or to serve as a finger snack during parties or get-together. Make this quick recipe with my step-by-step photos and video. About This Recipe…

    READ: Mayonnaise Sandwich

  • Tamarind Rasam | Puli Rasam
    17 June 2021
    Tamarind Rasam | Puli Rasam

    Tamarind rasam is a sour, spicy and warming rasam variant from the South Indian cuisine. It is made with tangy dried tamarind, tomatoes, spices and herbs. It makes for a healthy side that can be served as a soup or mixed with steamed rice and eaten. Nourishing, comforting soup like dish for the winters or…

    READ: Tamarind Rasam | Puli Rasam

  • Rava Dosa
    17 June 2021
    Rava Dosa

    Rava dosa is a quick and popular variant of dosa from the South Indian cuisine. These are crispy, netted and thin crepes made with semolina (rava or cream of wheat), rice flour, all purpose flour and spices. These are incredibly easy to make and require no grinding or fermentation, unlike the traditional Dosa Recipe. Make…

    READ: Rava Dosa

  • Potato Urad Dal Wadiya Recipe| Urad Dal Nuggets With Potato
    17 June 2021

    Healthically - Your way to healthy & delicious food

    Potato urad dal wadiya recipe | Urad dal nuggets with potato – A spicy curry made with potato, masala urad dal wadi cooked in an onion and tomato-based gravy. It is a famous Punjabi dish, a little spicy and delicious in taste. About Potato urad dal wadiya curry Urad dal wadiya are made by grinding …

    Potato Urad Dal Wadiya Recipe| Urad Dal Nuggets With Potato Read More »

    The post Potato Urad Dal Wadiya Recipe| Urad Dal Nuggets With Potato appeared first on Healthically.

Vegetarian blogs uk

UK Vegetarian Blogs

17 June 2021

UK Vegetarian Blogs UK Vegetarian Blogs
  • Recipe: Vegan Millionaire's Shortbread
    16 June 2021

    I'm linking this post with the CookBlogShare challenge, hosted this week by Beth at Effortless Foodie.

    The post Recipe: Vegan Millionaire's Shortbread appeared first on The Veg Space.

  • 13 Vegetarian Slow Cooker Recipes
    16 June 2021

    A collection of 13 easy vegetarian slow cooker recipes that require no pre-cooking whatsoever – just dump in the ingredients, and go and put your feet up!

    I love using my slow cooker, but I find that most slow cooker recipes are meat-based. I’m sure it’s true that slow cooking can be really useful for cooking meat, but it makes a fantastic vegetarian meal too. So here are 13 vegetarian slow cooker recipes to inspire you!

    Why use a slow cooker?

    To be honest, all of the recipes below could easily be made in a saucepan or in the oven, if you don’t have a slow cooker. A slow cooker doesn’t do anything that couldn’t be done in another way.

    However, using a slow cooker has loads of benefits. For example:

    • Slow cooking is very low effort – just throw everything in, and your meal cooks itself. No constant stirring, no risk of burning or sticking, no pans bubbling over.
    • Your dinner can be prepared earlier in the day when you may have more time on your hands, and may be in less of a rush, and then it’ll be ready to eat later on.
    • Cooking food slowly helps its flavours to develop, giving rich, tasty food.
    What vegetarian food can you cook in a slow cooker?

    Slow cookers are perfect for cooking anything saucy, like curries, soups, and stews.

    Since the lid stays on the slow cooker for the duration of the cooking time, not much liquid escapes (unlike when you cook on the stove), so your food will end up nice and saucy.

    Basically, anything that benefits from a long cooking time is great to cook in the slow cooker. Caramelised onions, for example, just get better and better the longer you cook them, so they’re the ideal thing to cook in a slow cooker.

    I wouldn’t add something like broccoli to a slow cooker (unless you’re planning to blend it into soup!), as it just turns to mush if it’s cooked for too long.

    Vegetarian slow cooker recipes

    Without further ado, here are 13 of my favourite vegetarian slow cooker recipes.

    Which of these vegetarian slow cooker recipes will you cook first?

    Love a low effort dinner? Try one of these seriously easy vegetarian dinners:

    The post 13 Vegetarian Slow Cooker Recipes appeared first on Easy Cheesy Vegetarian.

  • Vanilla Mango Muffins
    16 June 2021

    These Mango Muffins are light, fluffy, fruity, and delicious! The recipe is super easy to make with simple ingredients. It's full of puréed sweet, juicy mango (fresh or frozen), paired with warming vanilla to make a tasty muffin with no fruit chunks. Mangoes are not something you would normally find in baked goods, but they...

    Read More

    Vanilla Mango Muffins © Veggie Desserts.

  • Indian Cauliflower rice
    15 June 2021

    Make this Indian Cauliflower rice in just 15 minutes! It’s light and a delicious side dish to accompany all kinds of curries. Not only spiced cauli rice is a good substitute for rice, but it is also suitable for vegetarians and vegans. Being a Vegetarian, I am always on the lookout to include extra portions...

    The post Indian Cauliflower rice appeared first on Sandhya's Kitchen.

  • How To Cook Fluffy Quinoa with Pesto
    15 June 2021

    Transform plain quinoa into a flavour packed vegetarian side dish in one easy step. Find top tips on how to cook fluffy quinoa every time. The clue is in fluffy: no-one likes mushy, soapy or bitter. Just add pesto for a flavoursome twist on an already delicious and nutritious staple.

    The post How To Cook Fluffy Quinoa with Pesto appeared first on Tin and Thyme.

  • Air Fryer Gnocchi
    15 June 2021

    Air Fryer Gnocchi takes frozen, shelf-stable, or chilled gnocchi and makes them crispy on the outside and soft on the inside in just 10 minutes with 2 ingredients! Then dress them with your favorite seasonings, sauces, or toppings for a quick and tasty meal. Gnocchi is awesome. I think we can all agree on that,...

    Read More

    Air Fryer Gnocchi © Veggie Desserts.

  • The Hot List : 5 to Try This June
    12 June 2021

      1. Remedy Peach Kombucha Just in time for summer, Remedy has launched a peach kombucha. Fizzy, light and refreshing, this is a lovely new flavour that perfectly complements the existing range. Full disclosure, I am a big big fan of Remedy kombucha. Made in small batches and brewed for 30 days, it contains no […]

    The post The Hot List : 5 to Try This June appeared first on https://theflexitarian.co.uk.

  • pea pancakes with feta, olive and mint
    12 June 2021
    A recently published study has confirmed a link between the consumption of sugary drinks and increased risk of bowel cancer. The study involved a cohort of over 95,000 women, whose diet and health were monitored between 1991 and 2015. It found that women under the age of fifty who regularly consume more than a pint of sugary drinks per day have double the risk of developing bowel cancer compared to […]
  • Copycat Zax Sauce
    11 June 2021

    This copycat Zaxby's Zax Sauce recipe can be made right at home! Enjoy Zaxby’s famous creamy, sweet and zesty dip with french fries, or many other dishes, for a zesty flavor you’ll come back for again and again. If you’ve never been to Zaxby’s before, you’re missing out! Zaxby's is yet another super popular fast...

    Read More

    Copycat Zax Sauce © Veggie Desserts.

  • Roasted Ratatouille & Cherry Tomato Pasta
    11 June 2021
     A rich ratatouille pasta sauce roasted in the oven with sweet little cherry tomatoes. The perfect vegetable-packed family dinner with no fuss.

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