#Chickpea and Cabbage Rolls Recipe

[hle24]

Vegan Cabbage Rolls with Lentil Filling

Cabbage rolls are a beloved dish found in many cuisines worldwide, from Eastern European comfort food to Middle Eastern delicacies. This version of vegan cabbage rolls with a hearty lentil filling is both satisfying and nutritious, offering a plant-based twist on a classic favorite. Perfect for cozy family dinners or meal prepping, this recipe combines tender cabbage leaves stuffed with a…

[metamorphesque]

Not the anon who asked about the typical lunch but it's very interesting! I live in an area in America that has the largest population of Armenians outside of Armenia so now I'm A) hungry and B) looking forward to trying some things!

Well, my friend, in that case, let me recommend a couple of gems:

I’m sure you’ve already heard of Armenian barbecue (khorovats) and kebab. However, I’m still going to mention them because, vegetarian or not, I’m Armenian hehe.

Dolma – Meat, spices and other ingredients rolled into cabbage or grape leaves. Do yourself a favor and dip this in matsun (sour yogurt) with garlic. Not to toot my own horn, but I’ve been told I make some good dolma.

Pasuc dolma – The vegetable-filled version of traditional meat-filled rolls. Since its recipe is entirely plant-based, it’s a very convenient dish to serve during the fasting period. It is made of 7 different boiled grains, such as beans, lentils, chickpeas, cracked wheat, rice and maize peas (though the recipe can vary). All of the grains mentioned above are then wrapped in pickled cabbage or grape leaves. Pasuc tolma can be served hot or cold. My grandma used to make the best pasuc dolma.

Harissa – A “porridge” made from ground wheat and pulled meat (it can be chicken, lamb, etc.), usually served with butter. It’s especially good in cold weather and pairs well with vodka.

Khash – Now, khash is not your ordinary soup – it’s a whole tradition and a half. Even the toasts are well-defined and announced in a specific order. It even has its own season. Khash season in Armenia begins in late autumn, during the first cold days, and continues until the beginning of spring. The process of preparing khash is quite long and tiring, but the result is worth it. It’s made by boiling bovine shanks for hours until the tendons fall off the bones and the broth becomes thick. Sometimes, cooked stomach pieces are added. No salt is used during cooking, but it is seasoned with salt and crushed garlic once served. Cold vodka, mineral water, radish, pickles, peppers and dry lavash are all served alongside khash. Crushed garlic, greens, cheese, and, of course, salt must also be on the table.

Khashlama – Usually made with lamb and vegetables, the meat is so tender it falls off the bone.

Ghapama – A dish so mouthwatering that there’s a song dedicated to it. Ghapama is prepared by removing the insides of a pumpkin. The top of the pumpkin is cut off, and the ingredients (boiled rice, nuts, and dried fruits) are added inside. The pumpkin is closed on top with the cut lid, wrapped in foil and placed in the oven. Cooking times vary, usually taking from 40 minutes to 1.5 hours. The pumpkin is baked until soft, then served. Before serving, the pumpkin is cut from top to bottom into slices.

Jengyalov hats (Armenian bread with jengyal – greens) - a flatbread filled with about 25 types of greens. The recipe and the variety of greens used differ depending on the region.

բարի ախորժակ!

[elenasunshinemagazine]

3 fitness recipes from vegetables

The main rule of a healthy approach to food and eating habits is to maintain a balance of nutrients and energy consumption (calories). Therefore, if you regularly exercise, the composition and volume of your daily diet should be adjusted. This applies to all types of physical activity – it does not matter whether you prefer to calmly concentrate on your body when doing yoga or whether you like to engage in high-intensity interval training. Energy consumption changes and the menu needs to be selected so that you get the most out of training.

It is not recommended to follow a strict restrictive diet when doing fitness. Unless in extreme cases, for a short time, to lose weight by one or two kilograms, carefully weighing the health risks. Feeling exhausted, weak, fans of diets can not recover from physical exertion and often quickly quit fitness. The other extreme is too high-calorie menu. You can not think that fitness "allows" you to eat uncontrollably.

The right approach is a varied, delicious food for you personally with a balanced ratio of macro-and micronutrients and sufficient, but not excessive caloric content. Such a diet will give strength for training, the body will become not only fit, but also healthy, and the mood is always upbeat.

Peking cabbage rolls with tomatoes and cheese

If you like vegetable dishes, then I advise you to prepare rolls of Peking cabbage with a filling of tomatoes and hard cheese. Cabbage rolls are prepared quite simply and quickly, and they turn out very tasty and satisfying.

Ingredients: Peking cabbage 4 leaves Hard cheese  2 tablespoons Tomato  1 piece Egg  2 pcs. Flour  2 tablespoons Salt to taste Vegetable oil   2 tablespoons

Instruction:

Prepare all the necessary ingredients. In a deep bowl, combine the egg, flour, and salt. Whisk with a fork for 10-15 seconds.

Cut a tight edge from the Peking cabbage leaves. Dip the cabbage leaves on both sides in the batter. Wash the tomato, cut it into slices. Cut the cheese into small pieces.

In a frying pan, heat the vegetable oil. Carefully place the cabbage leaves in the batter in a frying pan and fry for 20-30 seconds over moderate heat. Then turn to the other side and fry the cabbage on the second side, the same amount of time.

Now place the fried cabbage leaves on the board. Place 2 slices of tomato and 2 slices of hard cheese on each cabbage leaf. Roll the cabbage leaves with the filling into a roll. Put the cabbage rolls with tomatoes and cheese in a frying pan and fry them a little, so that the cheese inside melts. Here are the rolls of Peking cabbage with tomatoes and cheese turned out!

Vegetable Curry

This vegetarian curry is worth trying if only to appreciate the taste of the original dish. This vegetable curry is made from string beans, eggplant, and canned chickpeas.

Ingredients: String beans  14.11oz Eggplant  2 pieces Canned chickpeas  1 cup Curry  1 teaspoon Garlic   1 clove Ginger   1 teaspoon Garam masala 1/2 teaspoon Lemon juice   2 tablespoons Olive oil   2 tablespoons Soy sauce  3 tablespoons Vegetable broth or water 1/2 cup Salt   to taste

Instruction:

How to make vegetable curry: Wash the string beans and cut them into small pieces. Wash the eggplants and cut them into medium-thick slices. In olive oil, fry the eggplants until golden, add the chopped garlic and grated ginger. Fry for 2 minutes, until they give off their flavor.

Put the beans in the pan with the eggplant, add all the spices, and mix. Add the chickpeas, soy sauce and lemon juice, and mix. Pour in the broth or water so that the liquid is below the level of the contents of the pan. Cover and simmer the vegetable curry for 10 minutes, until the string beans are cooked. Add salt to the vegetable curry to taste. Vegetable curry with string beans, eggplant and chickpeas is ready. Bon Appetit!

Stuffed beetroot

Stuffed beets look beautiful on the table and, moreover, are still very tasty. Changing the minced meat, you can prepare a snack beet, dessert, and as a second course. Minced meat can be different: rice with meat, poultry, vegetables, raisins, apples, eggs, and herbs. Today I have rice with stewed vegetables.

Ingredients: Beetroot   6 pcs. Vegetable mixture   8.82oz Boiled rice   8.82oz Salt to taste Pepper to taste Onion 1 pcs. Vegetable oil  2 tablespoons Lean mayonnaise   2 tablespoons Ketchup   1 tablespoon

Instruction:

Preparation of stuffed beets: Beets are better to choose a dark color, round in shape, of the same size. Boil the beets. You do not need to salt the water – the taste of beets will deteriorate.

Beets should not be digested, it is better to slightly undercook. Try to pierce the beets with a toothpick and, if it comes in, the beets are ready. Take 1 dessert spoon per beetroot. The vegetable mixture can be prepared from fresh vegetables, mixing a little diced colorful peppers, zucchini, eggplant, and carrots.

We prepare minced meat. In the oil, fry the finely chopped onion. Add the vegetable mixture and simmer for 10 minutes. Add ketchup and rice. We also take a dessert spoon of boiled rice for beets. Add salt and pepper to taste. Put out all 5 minutes. The minced meat is ready.

We will clean the cooled beets. With a knife and a spoon, remove the pulp from each beet so that a thin layer of pulp remains on the walls of the beet.

We will stuff the beets and put them on a baking sheet. The sides of the beetroot with a brush smear with oil. On top, squeeze out a little lean mayonnaise. Bake the beetroot stuffed in the oven for 25-30 minutes at a temperature of 356 F.

Take out the middle of the beetroot and do not throw it away. They can be used to make a very delicious salad. Chop the beets, add the peeled grated apple, chopped nuts. Season with salt and pepper. Season with vegetable oil. Ready-made stuffed beets spread on a plate. Bon Appetit!

https://elenasunshinemagazine.com/cooking/3-fitness-recipes-from-vegetables/

[gruballergy]

Building the Perfect Allergy-Friendly Vegan Wrap: What Every Plant-Based Eater Should Know

When you’re navigating food allergies and following a plant-based lifestyle, meals can feel more like a science experiment than a joy. But at GrubAllergy, we believe food should feel empowering—not intimidating. That’s why we’re diving deep into how to build the perfect allergy-friendly vegan wrap. This isn’t just another vegan wrap recipe. It’s your blueprint for flavorful, nutrient-packed meals that are safe, satisfying, and seriously crave-worthy.

Why the Right Recipe for Vegan Wraps Matters

We get it—wraps are supposed to be simple. But when you throw food allergies into the mix, "simple" can suddenly feel complicated. That’s where the right approach changes everything. A thoughtfully crafted vegan wrap recipe takes the guesswork out of the equation. It ensures you're getting plant-based protein, allergy-safe ingredients, and enough flavor to keep things interesting.

Let’s talk basics:

Use gluten-free or grain-free wraps as your base.

Layer in seasonal veggies—think shredded carrots, cucumber, or grilled zucchini.

Add protein: chickpeas, lentils, or allergy-safe tofu.

Don’t forget the sauce! Dairy-free tahini, avocado mash, or mustard vinaigrettes bring it to life.

Building Blocks of Allergy-Safe Eating

One of the biggest hurdles for plant-based eaters with allergies is avoiding cross-contamination or hidden ingredients. That’s why we suggest prepping a few essentials ahead of time. Wash and slice your produce in batches, prep a protein-packed chickpea salad, and store your allergy-friendly sauces in mason jars for easy grab-and-go.

Here are a few go-to ideas from the GrubAllergy kitchen:

Wrap Base: Gluten-free spinach tortillas or nori sheets

Veggie Fillings: Sliced avocado, red cabbage, roasted bell peppers

Protein: Sunflower seed pate, white bean mash, quinoa patties

Flavor Boosters: Pickled onions, dairy-free pesto, lemon-tahini drizzle

Check out our tried-and-true vegan Thanksgiving wrap recipe for a holiday-inspired take on allergy-safe wraps that work for any season.

Tips from GrubAllergy for Wrap Success

Want to build a vegan wrap recipe that won’t fall apart or leave you hungry an hour later? We’ve got tips:

Keep textures in balance: Mix soft ingredients (like hummus) with crunchy ones (like cucumbers).

Avoid soggy situations: Pat dry any roasted veggies or use lettuce as a moisture barrier.

Wrap tightly: Use parchment paper to roll and hold everything together.

Prep in stages: Keep ingredients separate until you're ready to assemble.

This structure not only keeps wraps allergy-safe, but it also makes them more travel- and lunchbox-friendly.

Why We’re Obsessed with Vegan Wrap Ideas

From a nutritional standpoint, vegan wraps offer a complete package: fiber, vitamins, plant-based protein, and heart-healthy fats. But it’s the versatility that really wins. One day, you’re loading it up with sweet potatoes and black beans. Next, you’re going Mediterranean with cucumber, olives, and roasted chickpeas.

We love sharing vegan wrap ideas because they reflect how diverse and creative allergy-friendly eating can be. The best part? Once you master the core components, it’s endlessly customizable.

Allergy-Safe Doesn’t Mean Boring

If you’re worried that avoiding gluten, nuts, or dairy means flavorless wraps—think again. With the right seasoning, sauces, and combinations, vegan wraps can be a vibrant, satisfying meal you’ll actually look forward to.

Try:

A smoky chipotle lentil wrap with lime-dressed cabbage

A tangy tofu slaw wrap with crunchy sesame seeds

A savory beet hummus wrap with arugula and roasted carrots

These ideas aren’t just safe—they’re exciting. And that’s the heart of everything we create at GrubAllergy.

Final Bite

Building the perfect allergy-friendly vegan wrap isn’t about restriction—it’s about liberation. It’s about knowing that with the right ingredients and know-how, you can create something nourishing, vibrant, and 100% safe. Whether you're new to allergy-safe eating or a seasoned pro, GrubAllergy is your kitchen companion.

For more ideas, don’t forget to bookmark our vegan wrap recipe that inspired it all. Your next favorite meal is just a wrap away.

Read more:

Vegan Wrap Hacks You Haven’t Tried Yet (But Should)—Especially If You Have Allergies

[sugarfit]

17 Healthy Lunch Ideas for Weight Loss - Sugar.Fit

17 Healthy Lunch Ideas for Weight Loss

A healthy and optimal weight range can benefit your overall lifestyle in many ways. More energy throughout the day, better levels of concentration, lower susceptibility to developing other illnesses, and many other advantages. Diet is a huge part of any weight loss program. Maintaining a healthy diet can work wonders for overall well-being and a healthy weight. Here are some lunches for weight loss that you can try. 

Table of Contents

Healthy vegetarian lunch ideas for weight loss

Get ready to break some of the most common misconceptions regarding the vegetarian diet. People often believe that vegetarians have limited options when it comes to planning and curating their meals as they cannot get sources of protein as non-vegetarians do. However, these ideas and meals that can be devoured as lunches are ideal for a healthy vegetarian diet. Additionally, they can be fun to make and are tasty. Also know about the vegetarian protein diet.

1. Lemon and Dill Chickpea Sandwich

This is a 10-minute recipe for an easy and healthy lunch that would require only 3 steps to make! All you need to do is mash the chickpeas with a potato masher or a fork and add lemon juice, mustard, olive oil, hummus, etc, you can add any kind of seasonings and pile the mixture between two slices of whole grain bread with lettuce, mayonnaise, etc to make a low-carb sandwich that will keep you full for a long time. 

2. Broccoli and Pea Soup

No time for a heavy lunch? This soup will be perfectly filling even when you are on the go. Designed to keep you light and fresh, you can also pair it with a slice of whole wheat bread. Cook both the vegetables separately as they cook differently and then add to the broth. Feel free to add any more vegetables as you deem fit. You can water down the soup to make it thinner and even lighter.

3. Chickpea Avocado Salad

Level up your lunches for weight loss by adding this salad recipe. Being high in protein and fiber, this salad can be put together in 5 minutes. Once you rinse and drain the chickpeas, cut up the avocados, dice an onion, and throw everything in a bowl. Next, add feta cheese, honey, and lime juice along with salt and pepper. Mix well and your lunch is ready.

4. Curry Lentil Salad

Sweet, spicy, and tangy – all on one – perfect to take during last-minute potluck invites! It will keep you full for a long time as lentils and beans are great sources of plant-based proteins. Combine lentils, onions, red peppers, fresh coriander, lemon zest, and any other ingredient you would like to add in a bowl. You can store this in the fridge for 5-7 days.

5. Smooching Mushrooms on Toast

Mushroom is a great ingredient for weight loss and is healthy no matter the type. You can make creamy mushrooms by sauteing them in soy sauce. Add apples, garlic, green onions, and herbs for flavor. Add salt, mint leaves, and pepper to taste as you toast your bread on the side. Cook well and then add the mushrooms to the toast and serve!

Healthy non-vegetarian lunch ideas for weight loss

An assortment of non-vegetarian and meat-filled recipes that can provide you with the right kind of nutrition along with promoting weight loss can be used for lunch. 

1. Egg roll in a bowl

Egg rolls can be made with filling and lots of lean protein like ground turkey or chicken. Rich in vitamin K, these can be fitting lunches for weight loss. Heat oil in a pan and add onions, garlic, and ginger. Next, add chicken and cook. Add the shredded cabbage, carrots, fish sauce, sesame oil, vinegar, etc, and season with salt and pepper. Garnish with Coriander, and sesame seeds, and serve

2. Paleo chicken curry

Paleo chicken curry has numerous health benefits as it has turmeric which is known for its anti-inflammatory properties. The paleo version is made with cauliflower as a side which is a healthier option for weight loss. Add coconut milk and lots of veggies.

3. Lemon chicken with millet salad

This chicken salad is made of whole grains that can be easy to pack for work. Prepare any millet of your choice according to the directions and cool it in a salad bowl. Add the shredded chicken, cucumbers, tomatoes, green onions, feta, and mozzarella cheese, and whisk with olive oil and lemon juice. Toss and season with salt and pepper. Cover and chill for 30 minutes before serving.

4. Tuna egg salad stuffed peppers

Wash the peppers and remove the seeds from the peppers and slice a small piece from the bottom so that it sits flat for the stuffing. Add ingredients like avocados, eggs, tuna, onions, mustard, etc, and mix well. Stuff each pepper with the mixture.

5. Chopped chicken and broccoli salad

Combine the broccoli, chicken, walnuts, and green onions in a bowl. Whisk mayonnaise, vinegar, and sugar, if needed. Pour the mayo dressing over the broccoli mixture and toss. Cover and refrigerate until chilled. 

6. Slow Cooker Yellow Chicken Curry

Even though the cooking time overall might be high, this dish tastes fantastic once done. With a hint of warming spices, coconut milk, and a tinge of peanut butter to add to the taste, this chicken curry can be a great meal for a Sunday family lunch. Enjoy the variety of tastes with slow cooking and gentle stirring. Also know about the foods to avoid with diabetes.

Healthy-Plant Based lunch ideas for weight loss

What could be healthier than plant-based lunch options? Choosing this to be part of your diet can help create a wholesome diet plan that can aid and assist in weight loss.

1. Lentil soup 

The ideal plant-based soup as a lunch option can be made ahead of time and reheated for the perfect taste. When trying lunches for weight loss, this is perfect as it is filling, filled with iron, and fibrous. Add vegetables like onion, celery, carrots, etc to a pan and saute. Sprinkle salt, pepper, cumin, red chili powder, etc, and add a tomato paste, some vinegar, and the lentils. Pour the broth and boil. Cover the pan and simmer for 30 minutes.

2. Garden veggie chickpea salad sandwiches

Chickpeas help in weight management. You can mash them and add any kind of vegetable to the mix – onions, celery, carrots, pepper, etc. Add these chopped veggies to the bowl of chickpeas and top it off with mayo, yellow mustard, salt, pepper, etc. You can also add sunflower seeds and basil to taste. Pile on the bread slices or enjoy as a wrap or salad!

3. Millet and black bean stuffed sweet potatoes

Preheat the oven to 350 degrees First and wash the potatoes. Add some olive oil and salt and bake the potatoes. Saute the onions in a pan and add garlic and other spices. Add any millet of your choice and simmer for 15-20 minutes with a lid. Add black beans, corn, coriander, etc. When the potatoes are done, slit midway through them to create an opening and add the filling. Once the potatoes and fillings have cooled down, bake for 5-10 minutes again before serving.

4. Veggie wraps

Plant-based wraps are fun and easy to make and are super healthy. Use whole wheat tortillas, hummus, carrots, cucumbers, and other vegetables and you can also make your wrap in lettuce leaves. Add sauces to taste and top it off with some salt and pepper.

5. Spicy peanut tofu Buddha bowls

Looking for a high-protein dish to combine with your workouts? Try this lunch recipe. Prepare the tofu well and drain the excess water from it. Make the rice on the side – brown rice, preferably. Cut the tofu into cubes and drizzle some olive oil and mix well. Do the same with soy sauce. Add a little cornstarch. Toss and saute other vegetables as you bake the tofu. Whisk all ingredients together with peanut butter, soy sauce, red curry paste, lime juice, etc, and add some water. 

6. Vegan pasta nourish bowl

You will not be at a loss for vegan recipes once you have this nutritious bowl in your corner. Loaded with vegetables, whole-grain pasta, and tofu, nothing could be healthier than this. Peas, cabbages, tahini, lemon juice, carrot, and tofu – all mixed in one can make a great meal for weight loss

Conclusion

Here is your guide to the perfect lunch recipes inclusive of different cuisines that can become your everyday ally for the perfect weight loss regime. Try out different combinations of these lunches on different days to check what suits you best. This diet plan with specifically-curated workouts can enhance your journey toward weight loss. Also know about the gestational diabetes diet.

FAQs

1. What is a balanced meal for lunch?

A balanced meal would include a significant amount of carbs, proteins, fiber, minerals, vitamins, etc. Any lunch recipe that can help you feel full and power through the day can be a good start.

2. What is the healthiest snack?

Almonds, walnuts, fruits, eggs, etc can be considered healthy snacks as they do not load your body up with carbs. 

3. What should I eat every day?

A healthy combination of foods that combine different categories of nutrients can be eaten every day as a part of a balanced meal. A wholesome breakfast, lunch, and dinner can be added to the plan.

Disclaimer

This website's content is provided only for educational reasons and is not meant to be a replacement for professional medical advice. Due to individual differences, the reader should contact their physician to decide whether the material is applicable to their case.

[plainthroat]

here’s a recipe for my vegan cabbage rolls

1 cabbage 1 onion, diced 2 1/2 cup jasmine rice 1 can chickpeas 1 black beans Tomato sauce Kalamata olives, cut small Olive oil Oregano Thyme Garlic

Boil large pot of salted water for the cabbage Start cooking rice with olive oil Drop head of cabbage in water for 1 minute, pull out and peel off 1st layer of leaves. Keep doing this every 30 seconds until you have about 10 leaves. Take water off burner but keep on stove Turn heat down on rice and add spices. Drain can of chickpeas and add to the rice Sauté olive oil and onion. Once onion is browned add tempeh until brown. Add black beans Mix rice + black beans + tempeh Cut olives small and add to mixture Drop cabbage leaves into water for 1 minute Preheat oven to 375 Put a small bit of the rice mixture into each leaf and fold, flip so seam is on the bottom Line pan with tomato sauce and place rolls in, top with more tomato sauce and bake for 17 minutes

[hemsblogs]

The Flavors to Relish at the Top Israeli Restaurant in LA

Fresh Flavors From LA’s Top Israeli Restaurant

If you’re on a trip to LA, there’s no reason why you should miss binging on these flavors at the Habayit Restaurant, one of the top Israeli restaurants in the city. 

Shakshuka

Coming from North America and adopted by Arabs and Jews during the Ottoman Empire, shakshuka didn’t take long to enter the hearts of Israelis. It is the staple food of Israel. 

The original recipe used meat and vegetables. But contemporary shakshuka uses poached eggs atop a savory sauce of onion, garlic, tomatoes, peppers, and middle eastern herbs and spices, including coriander, cumin, fresh parsley, paprika, and nutmeg. 

Shawarma

If you’re a meat lover, the shawarma is a feast for your eyes. It is a spiced and tangy lamb, turkey, or veal, stacked and roasted on a giant skewer, rotisserie-style. Chefs use an electric carving knife to shave off thin strips of meat, and after browning them on the grill, roll them up in a fresh pita. The dish is completed with salads, pickles, humus, tahini, eggplant, spicy sauce, amba (mango sauce), and fries. 

Falafel and Humus

Falafel is regarded as the national dish of Israel. It is popular among vegans because of its high-protein and plant-based ingredients. 

Modern falafel comprises ground chickpeas, fava beans, or both rolled to make round-shaped patties with spices. These are deep-fried till perfectly brown. Falafel is served with Israeli salad, spicy sauce, tahini, humus, chips, cabbage, hot peppers, and fried eggplant. Sometimes, they are stuffed inside a pita. 

Humus is almost the national anthem of food in the middle-east. It is a spread made using boiled chickpeas, parsley, spices, tahini, and fresh lemon.  

Conclusion

The food of Israel promises a dynamic, lavish blend of fiery, comforting, and refreshing flavors. It infuses Middle Eastern and Mediterranean influences to create an absolutely remarkable cuisine, with something to suit everyone’s taste buds. 

Source link : https://www.habayitrestaurant.com/blog/fresh-flavors-from-las-top-israeli-restaurant/

[m-ir-a-nd-a]

I know I’m already a pretty good cook, but one of my summer goals is to elevate my cooking to the next level.

Here are some recipes I’ll be trying this week! Will leave reviews for each one and add a link to more details for each one after I make it if anyone’s interested:

Stuffed cabbage rolls

Pineapple fried rice

Carrot curry soup

Strawberry cucumber feta salad

Arugula beans salad

Grapefruit ginger smoothie

Chickpea avocado toast

Homemade cinnamon orange granola

[foreficfandom]

The Arcana - Cooking For MC (Headcanons)

-- Asra -- 

Life as a street orphan makes cooks of us all. If he wasn’t a child desperately stealing fruit, he was a teenage magician earning coppers to buy scraps from the butcher and bartering for old, bruised squash. He quickly had to learn how to stretch his meager rations as far as he could, and cooking was the way to do it.

He’s come a long way from the one single pot he and Muriel would squat over while hiding away in the docks. Now, he and you happily enjoy a consistent diet of fresh groceries, sometimes he cooks and sometimes you do. 

All his cookery he learned in Vesuvia - pasta, lentils, chickpeas, tomatoes, cumin, basil, ocean seafood. The both of you don’t quite earn enough to splurge on the good cuts of beef, but you never have to worry about going hungry. 

And you don’t have to worry about bland, burnt food, either. Asra can reliably hold his own in the kitchen. He doesn’t exactly follow recipes, just tosses together stuff according to what feels right in his heart. A holdover from the days where he had to improvise all his food. 

There’s more holdovers; he hates tossing away uneaten food, or groceries that have gone bad. He’ll keep the chicken bones to make into a broth for tomorrow. He never peel potatoes or fruit ‘cause the skins contain valuable nutrients. He cringes at people who throw away the heads of fish. The leftover fat in the pan is made into gravy, or pastry frosting, or soap. Occasionally, he and you give away your leftovers to the urchins that hang around the neighborhood. 

When it’s his turn to cook, expect traditional Vesuvian cuisine like flatbreads, hummus, and vegetable soup. Herbs used in the shop are sometimes thrown into the dish, like thyme or myrtle leaves. Asra’s cooking regularly gets to grace your stomach, and it’s very lovely and nice uwu

-- Julian -- 

Everybody who knows Julian holds vehemently that he can’t cook worth a damn. He’s not gonna poison you, but it’s true that he can’t do more than toss various things into a pot and pray that it comes out edible. 

So when he’s forced to cook, everything ends up tasting like the same sort of bland, unspiced mush. And it’s almost always boiled, never roasted or fried. He just seems incapable of not burning anything, so he avoids pancooking ingredients if he can avoid it. And even his soups tend to have burnt residue at the bottom.

Not only that, but traditional Nevevion cuisine ... can be an acquired taste in itself. Like pickled herring covered with beet mayonnaise, cold aspic on toast, and really, really salty fish roe. He grew up eating actually good food cooked by his adopted family, but it’s unfortunately easy to turn a cabbage and potato recipe into nasty gross mush, especially under Julian’s hands. 

He knows he’s shit at cooking, but sometimes it can’t be avoided. Ready-made takeout isn’t always available in their world, so if someone needs to eat, they usually gotta cook. Cue boiled chicken and carrots a-la Julian. At least he added some salt, this time. He blames his Nevevion heritage for lacking an affinity for spices.

With shitty cooking skills come an ability to eat anything. Julian doesn’t turn down a dish if he’s hungry, even if it’s some bullshit. Except for spicy stuff - it’s like the only pain he doesn’t get off on. Just a little jalapeno in his rice will turn his entire face red and give him hiccups.

So say you don’t have time to cook dinner for the both of them tonight, he’d much rather the two of you go eat at an inn than force your divine tongue to be sullied by his dreadful meals. However, he can be taught to cook if you two can find the time, and will eventually get the hang of it. You and Julian in the kitchen, warm and cozy, teaching him how to make a good macaroni? Now that’s an afternoon date in the making.

-- Nadia -- 

Growing up royal meant Nadia never had to cook for herself. To some, it’d be very improper for someone of Nadia’s standing to ever cook, especially in the same kitchen as the servants. But in-between her piano lessons and fencing training and literacy/history/mathematic/public speaking tutoring, she also devoted some personal time in reading up on skills she wouldn’t have been taught - like gardening, jewelry craft, and also cooking and baking.

She had this stint of candy-making when she was a teen, after seeing sugarspun candies in the market that were shaped into different, multi-colored animals and flowers. She would sneak into the kitchen and, with the help of particular cook friend, make candied nuts, meringues, taffies, marzipan. And with the skills she learned making candies, she also learned how to bake and cook various things.

Rarely did she ever get to exercise her cooking skills beyond a mere pastime. She had no one to cook for, nor enough spare time. So very few people knew she bakes a mean butter cashew cake.

One day, she just kinda absentmindedly mentions that she knows how to cook a few things, so you insist she show you, which kinda takes her off-guard and she’s a little nervous, because it’s been a long time since she busted out the ol’ apron, and what if you don’t like what she makes??

She goes to the kitchens and almost bails out, even briefly entertains the thought of passing off the chef’s cooking for her own, but chases that thought from her mind. The palace servants gets to witness the Countess roll up her sleeves with a determined grunt and go ham on some pistachios. 

You wait patiently in the solar (as she instructed), and Nadia brings up a beautiful tray of brightly colored nut-flour sweets with tea. Nadia herself is a little worse for wear, with a dusty face and tangled hair. But she’s thrilled to see you enjoy her cakes. They taste wonderful, doubly so because of the love she put into them.        

-- Muriel -- 

He almost always cooks for himself, ever since his street urchin childhood, and his skills have only improved while living in the woods. He’s no longer scraping mussels off of dock beams to boil in a thin cauldron, he’s hunting 8-feet-tall elk and using every inch of the animal, from boiling the hooves for aspic, to making sausages out of the intestines (the antlers are powdered for their magical properties).

It’s rarer that he ever wants for something he can’t produce himself. He boils his own sea salt, curdles his own cheese, presses his own oil. The problem is that he doesn’t make an effort to make delicious-tasting food. Unlike Julian, who cooks like shit but still enjoys the finer things in life, Muriel has access to super fresh and good-quality ingredients but is ruled by his practicality.

Living in the woods is tough. If the harvest was bad and all Muriel has is last autumn’s rice harvest, then its porridge for the next month. There’s nothing for it; hunting is unreliable even in an expert’s hands, fishing only a tad less so, and a simple wet season or early frost can ruin a garden quicker than a plague. 

Muriel may have said he didn’t need your help around the hut, but your help truly did make a difference when it came to food security. An extra set of hands made for less time and lighter work. Your influence also shined through his cooking; now, he actually does care if something tastes good, because you were eating it with him. Muriel could survive just fine on perpetual pottages, but you deserved better.

Hence, roasts that are actually seasoned, bread with jam and butter, and salt not just for preserving purposes. 

Cooking stopped becoming just a means, but a creative outlet for Muriel. He wanted to treat you, and in turn it became something special for himself, too. 

-- Portia --

The Devorak siblings have one collective braincell, and Portia’s got dibs on it. So she’s got the cooking skills that seemed to have eluded Julian, and she’s very good; the best out of the six. 

As a hand-maiden, cooking isn’t part of her duties, but to even get hired she had to prove she could hold her own in the kitchen on par with royal cuisine. It’s beyond simply being able to replicate a recipe, she knows how to carve game into the right cuts, memorize the seasonal harvests, estimate temperatures by touch, and other complicated kitchen sciences. 

Portia spent her life traveling on ships, so she’s witness many a worldly cuisine and it’s influenced her skills. Nothing impresses a table more than introducing some ‘exotic’ spice and using it right. Her own personal favorites are from all corners of the land. Her dinner spread can consist of Hjalle shrimp pancakes, Galbradian green bean broth, Prakran flatbread, and lamb roasted in an underground oven like they do in Firent.  

Once she has the opportunity to cook (or bake) for you, be prepared for a storm. You’re never gonna have to want for good cuisine again, not if Portia has anything to say about it. Even the little things she makes, like her strawberry jam or workhouse-style bread, taste great. You ask her why she doesn’t pursue a career in cuisine, and she replies that cooking is an outlet for her, not a job. Plus, she’s far from a ‘truly skilled cook’, according to her. That honor’d go to Mazelinka. 

A lot of her budget she’ll happily relinquish to cooking, such as imported spices or the expensive cuts of game. She knows that the smallest difference in quality - such as in the salt, or vinegar, used - can make or break a dish. Her kitchen is always fully stocked with groceries and ingredients. One of her big splurges was investing in an icebox, and before she had you, a magician, in the picture, she was indeed buying ice to keep her meats fresh.

Whether its a wrapped lunch or weekend roast dinner, Portia will always want to spoil you in the best way she knows how; through your stomach. Your waistline might be less happy, but like heck Portia’d take pudge as a negative.

-- Lucio --

He’s been Count for over two decades, but before that he was a rough-and-tumble mercenary. And before that, he grew up in the infamous Scourge Lands, where etching out a living was always a matter that teetered on the brink of a knife.

He had to learn how to live tough. The Scourge Lands are no lush forest like Muriel’s backyard, it’s a flat tundra with limited vegetation and even lesser animals that aren’t more likely to kill you before you kill them. The entire clan’s been living off of bitter turnips for weeks, but finally a family of boars are scouted. Now you just have to take down a bear-sized boar while circling around five others who all want to gore you. 

Even cooking can be a struggle. Life as a mercenary meant trying to strike fires on cold, damp wood in a freezing drizzle, and keeping it lit long enough to roast the skinny fish you managed to spear. It meant knowing which plants were edible and which caused three nights of stomach pains, and also being willing to resort to digging up grubs when you’re really on the brink of starvation.

So does he know how to cook? Yeah, he can roast meat over a fire and know when its safe from pathogens, but other than that he’s lost. He was so happy to finally have cooks and servants to serve him entire banquets. Never did he learn (nor want to learn) how to bake bread, or fry potatoes, nevermind suckling pig or creme brulee. 

If come a time where you and Lucio are away from the precious palace kitchens, he’ll rely on his wallet to buy the two of you a nice meal. If the two of you are lost in the wilderness, don’t worry, Lucio to the rescue and you can trust him to forage something, and grill it on a hot rock. No salt, though. Not even water to wash it down, if you’re really unlucky.

Still, it’s kinda a surprise to eat Lucio’s emergency field cooking, because it’s not awful. The best anyone can do in the circumstance, even. Make sure to tell him that, he’s always fishing for compliments. 

[zaviyar]

Chickpea & Veggie Collard Wraps 💚💚💚 with a spicy tahini sauce.

Chickpea & Veggie Collard Wraps 💚💚💚 with a spicy tahini sauce. Follow 💚 Please Follow Our Page to have such a mouth-watering 🍅 Recipes on Daily Basis

 😂💗 Recipe Below ⬇️⬇️⬇️

What you need: For the Wraps: 1 can 15 oz chickpeas rinsed & dried ,2 tbl sweet chili sauce, 1 tbl tamari, 1 bunch of collard greens, 2 cups cooked grain of choice ( I used Israeli couscous/with turmeric for color), 3 carrots cut into matchsticks, 3 mini cucumbers cut into matchsticks, 1 cup purple cabbage shredded For the sauce: 1/4 cup tahini, 2 tbl tamari, juice of 1/2 lime, 2 tbl maple syrup, 2 tbl of chili garlic sauce

What you do: 

1️⃣ For chickpeas: mix sweet chili sauce & tamari then add to chickpeas & place on a parchment lined baking sheet. Bake at 400 F for 20 minutes shaking tray 1/2 way

2️⃣ For collard greens: on stovetop bring a pot of salted boiling water to a boil. Working in batches of 3 leaves at a time, boil for 1 min, use tongs to retrieve & place in a large mixing bowl with ice & cold water

3️⃣ After all greens have been blanched, cut off stem off of each at the base of the leaf. Set aside

4️⃣ To make spicy tahini sauce whisk all ingredients together. Add warm water if too thick

5️⃣To assemble wraps: Take 1 collard green, smooth side facing up with cut stem closest to you, leaving a bit of space add 2-3 carrot sticks, then 2-3 cucumber sticks, cabbage, & chickpeas.Top with grains.To roll, fold in left and right edges over sides of filling then roll. Use a bit of sauce to seal. Place seam side down. Repeat. Enjoy!! Happy Sunday

By @thevegansara

Did you know you can get 400+ recipes just like this easy Sheet Pan Meal by 💚 Simply Click the ✨ for all of our mouth-watering ebooks ~ only $11.95!😍

[easyveganbreakfasts]

13 Amazing Vegan Meatball Recipes

Satisfy your cravings, with this collection of 13 delicious recipes for vegan meatballs! Everything from Swedish meatballs in creamy sauce to classic Italian meatballs to teriyaki smothered tempeh meatballs.

I grew up in an Italian family, so I hold my meatballs to a high standard! And I have to say, store bought vegan meatballs are not very good. I haven’t found one yet that I like.

But I stopped buying them. Why? Because homemade vegan meatballs are awesome! And there are so many ways to make them. I’ve created quite a collection over the years, and I have no plans on stopping.

Vegan Meatball Ingredients

The Main Ingredient

I start nearly all of my vegan meatball recipes with a sturdy, meaty, plant-based ingredient, like tofu, tempeh, or beans! The main ingredient should be hearty, have a nice texture, and a bit of moisture to it, so it can be mashed up, combined with other ingredients, and formed into balls.

Binding

You’ll usually need to add something starchy or sticky to give your meatballs structure and help them hold together. Breadcrumbs, oats, and different types of flours all work well.

Seasonings

I always include some aromatics, such as garlic, onions, and ginger in my veggie balls. In addition to these, I’ll also choose between liquid seasonings like soy sauce and hot sauce, as well as dried spices like oregano, paprika, and cumin.

Sauce

You can’t have meatballs without sauce! Marinara sauce works great for Italian-style meatballs, but also consider creamy sauces, Asian-inspired stir-fry sauces, and spicy sauces.

How to Make Vegan Meatballs

Mix up your ingredients! I like to use a food processor, but you can also mash your mixture up by hand using a potato masher. Either way, be careful not to overdo it! Nobody likes mushy meatballs.

Roll your mixture into balls and bake them up! Unlike conventional meatballs, most vegan meatballs will fall apart if you cook them in sauce. You’re better off lightly oiling and then baking them.

Vegan Meatball Recipes

Here are a few of my favorites to try!

Cannellini Bean & Broccoli Rabe Meatballs

Bitter greens add a delicious bite to these Italian-style beanballs! Perfect with a plate of pasta.

Ginger-Glazed Tofu Meatballs

I promise, you’d never guess that these balls were made from tofu! Serve them as a meal with a side of rice, or as fun party appetizers that will really wow your guests.

Vegan Salisbury Steak Meatballs with Garlic Mashed Potatoes & Mushroom Gravy

These savory chickpea balls are perfect when you’re craving a hearty comfort food meal.

Vegan Tortas de Albondigas

Meatball sandwiches are good, but these Mexican-inspired meatball subs are amazing! Made with spicy black bean meatballs in smoky chipotle sauce.

Firecracker Chickpea Meatballs

Bring on the heat! These vegan meatballs are smothered in a knock-your-socks-off spicy sauce. Perfect for stuffing in sandwiches or game-day snacking!

Vegan Moroccan Meatball Stew

Beanballs are served in a spicy tomato stew over couscous to make this delicious meal! Perfect for special dinners.

Eggplant Meatballs

Do you love eggplant Parm? Well, then these are the meatballs for you! Made with tender sautéed eggplant, they’re amazing topped with homemade marinara sauce.

Teriyaki Tempeh Meatballs

Tempeh’s meaty texture makes it the a perfect base for hearty protein-packed vegan meatballs, and sweet teriyaki sauce is the perfect topping for this batch of tempeh balls.

Vegan Swedish Meatballs

These comforting vegan meatballs are made with beans and savory mushrooms, then smothered in a luscious creamy sauce that you’d never guess was dairy free!

Quinoa Meatball Subs

Quinoa gives a hearty texture to these Italian-style veggie balls that are perfect for stuffing in sandwiches.

Vegan German Meatballs

These tofu balls are served over cabbage in creamy mustard sauce. The perfect meal for enjoying with a cold beer!

Italian-Style Lentil Meatballs

Lentils give amazing texture and savory flavor to these hearty meatless balls.

Vegan Meatball Banh Mi

If you’re a fan of the classic banh mi sandwich, then you need to try this vegan version! Made with bean and nut-based balls that are smothered in hoisin sauce and stuffed into rolls with zippy picked veggies.

Like this post? 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 any of the recipes!

Sharing is caring!

from http://easyveganrecipes.info/13-amazing-vegan-meatball-recipes/?utm_source=rss&utm_medium=rss&utm_campaign=13-amazing-vegan-meatball-recipes

[alfineiros]

Top 60 Healthy Food Brunch Recipes

Searching for new early lunch thoughts? Attempt one of our 60 best informal breakfast plans! With a lot of sweet and appetizing choices, we have something for everybody.

Early lunch Recipes

I figure informal breakfast may very well be the most mainstream dinner out there, and all things considered. An ideal blend of breakfast and lunch, it's a supper you relish on loosened up mornings, and it's an opportunity to stack up on new, sound nourishments just as sweet extravagances. In case you're searching for thoughts for anything from a major Christmas informal breakfast to an apathetic end of the week dinner for two, you're certain to discover something you love beneath. Loaded up with simple, possible, and delightful plans, this rundown is separated between sweet informal breakfast thoughts and exquisite early lunch thoughts. Also, there's a little area of early lunch commendable drinks toward the end.

1. Cinnamon Rolls

I make these custom made cinnamon rolls each year for these special seasons. Delicate, gooey, and simple to make, they're constantly a hit with loved ones!

Early lunch Recipes

2. My Favorite Banana Pancakes

These banana hotcakes are delicate, all around spiced, and brimming with delectable banana season. I utilize a mix of entire wheat baked good flour and oat flour to make them, so they're more advantageous than your normal flapjack, and they likewise happen to be veggie lover!

3. Exemplary French Toast

Custardy, delicately sweet, and brilliant earthy colored, this French toast formula is the ideal end of the week informal breakfast.

4. French Toast Bake

At the point when I'm making french toast for a gathering, I go to this prepared french toast. Made with challah, almond milk, and an earthy colored sugar beating, it's decadant and heavenly.

5. Sound Banana Bread

I can't envision a superior early lunch than thick cuts of banana bread close by something exquisite (read on for thoughts!). Made with almond flour, it's overly damp and nutty. Include the way that it's anything but difficult to make and pleasantly spiced, and you have a portion that checks all the banana bread boxes.

6. Lemon Cornmeal Pancakes from Love and Lemons Every Day

It does not shock anyone that I'm insane for these lemon flapjacks, yet attempt them, and I'm certain you will be as well. The lemon juice goes splendidly with the cornmeal base. Blueberries for serving are strongly suggested. 🙂

7. Best Carrot Cake

I make a carrot cake for Jack's April birthday consistently, so to me, it's one of the principal indications of spring. Cuts of this damp, nutty cake would be the ideal completion to a major spring informal breakfast. What's more, in case you're vegetarian, look at this formula.

8. Almond Flour Buckwheat Waffles from Love and Lemons Every Day

On the off chance that you or one of your visitors is without gluten, these waffles need to go on the menu. The almond and buckwheat flours give them an extraordinary nutty flavor, and they're consummately fresh. Top with new products of the soil syrup for supreme waffle paradise.

9. Prepared Oatmeal with Blueberries

Nothing beats a fresh, oat-y, nutty fixing over delicate heated oats and natural product. This make-ahead formula is one of my top picks for serving a group, and it's superb with any occasional natural product. Peaches, fruits, or another berry would all be acceptable here.

10. Veggie lover French Toast

11 Best Blueberry Muffins

12. Chocolate Zucchini Bread

13. Blueberry Scones

14. Pumpkin Bread

15. Matcha Baked Doughnuts

16. Veggie lover Lemon Muffins

17. Overnight Oats, 4 Ways (set up a short-term oat bar for a gathering!)

18. Banana Muffins

19. Cardamom Yogurt Tea Cake

20. Best Zucchini Bread

21. Coconut Mango Muffins

22. Carrot Waffles

23. Veggie lover Raspberry Coconut Scones

24. Carrot Quinoa Breakfast Cookies

25. Oats Breakfast Cookies

26. Daylight Citrus Chia Bowls

27. Pistachio Goji Berry Granola

28. The most effective method to Make Oatmeal

Appetizing Brunch Recipes

29. Caprese Eggs Benedict with Healthier Hollandaise

from Love and Lemons Every Day

Until I built up this smooth vegetarian hollandaise sauce formula, I never made eggs Benedict at home. The sauce consistently appeared to be too fastidious to even consider attempting in my own kitchen. Yet, this more advantageous variant meets up in a snap, and it's ideal over delicate poached eggs, cut tomato, and new basil.

30. A Frittata!

I've said it previously, and I'll state it once more: frittatas are the best informal breakfast plans. They're overly adaptable and easy to put together – incredible for serving a group. Utilize the most attractive veggies you can discover or take motivation from my preferred veggie, herb, and cheddar blends, which I list in the formula!

31. Breakfast Burritos

This stacked breakfast burrito formula is the most ideal approach to launch your morning. Loaded up with eggs and new veggies, it's solid, fun and simple to make!

32. Shakshuka with Spinach and Harissa

Since runny eggs poached in fiery tomato sauce + great hard bread = early lunch heaven.

33. Solid Breakfast Casserole

My mother's morning meal goulash formula enlivened this veggie-filled egg prepare, along these lines, obviously, it's a staple on our early lunch table. It's new and brimming with veggies, however the best part is the mystery layer of broiled sweet potatoes stowing away at the base!

34. Spinach Artichoke Pizza

Move over, spinach artichoke plunge! This pizza is my new most loved tidbit. The smooth, briny white bean artichoke sauce and strong spinach pesto make a tasty appetizing fixing for fresh outside layer.

35. Sound Egg Salad

What could be cuter than little egg serving of mixed greens sandwiches (or egg plate of mixed greens crostini) in an informal breakfast spread? Regardless of whether you've never loved egg plate of mixed greens, I urge you to attempt this too brilliant, new formula that likewise has a yummy veggie lover alternative.

36. Flavorful Porridge

Entire oat porridge gets an appetizing twist with innovative flavor mixes like butternut squash and ginger, or miso and avocado.

37. Rainbow Kale Salad with Carrot Ginger Dressing

A major green serving of mixed greens is constantly an invite expansion to an informal breakfast table, and this one has everything: fresh spring radishes, crunchy broiled chickpeas, smooth avocado, toasty seeds, and dried cranberries for a little sweetness. A new carrot ginger dressing is the wonderful finish.

38. Strawberry Salad with Basil and Avocado

The best early lunch plans push the limits among sweet and flavorful, and this strawberry serving of mixed greens does only that. Sweet berries pair splendidly with smooth avocado and mozzarella, tart tomatoes, nutty walnuts, and new basil, while a balsamic sprinkle includes the tang that integrates everything.

39. Appetizing Porridge

40. Breakfast Burritos

41. Avocado and Egg Brown Rice Bowls

42. Sound Green Breakfast Tacos (a morning meal taco bar with fried eggs, tortillas, and everything on the side would be so fun!)

43. Shiitake Bacon and Egg Breakfast Tacos

44. Ranchers Market Breakfast Bowls

45. Blueberry Feta Flatbread

46. Chickpea Salad Wraps with Avocado Dill Sauce

47. Tart Cherry Tabbouleh

48. Veggie Frittata Muffins

49. Breakfast Panzanella

50. Chilaquiles with Avocado

51. Chickpea Feta Shakshuka

52. Citrus Napa Cabbage Salad

53. Stove Roasted Potatoes

Drinks

Mimosa Recipe

54. Exemplary Mimosas

55. Strawberry Banana Smoothie

56. Rich Avocado Smoothie

57. Coconut Matcha Latte (or utilize hand crafted oat milk)

58. Lemon Mint Juleps

59. Exemplary Margaritas (present with breakfast tacos!)

60. Ginger Tea Hot Toddy (present with Christmas or New Year's Brunch!)

On the off chance that you cherished these informal breakfast plans, look at our preferred Healthy Breakfast Ideas and Easy Dinner Ideas!

60 Best Brunch Recipes

Planning Time: 10 mins

Cook Time: 15 minsTotal Time: 25 mins

Serves 4

My Favorite Banana Pancakes

Ingredients:

1 tablespoon ground flaxseed

3 tablespoons water

½ cup squashed banana, around 1 enormous

2 tablespoons extra-virgin olive oil, in addition to additional for brushing

1 teaspoon vanilla

¾ cup + 2 tablespoons almond milk, more if necessary

1½ cup entire wheat baked good flour*

½ cup oat flour**

2 teaspoons heating powder

½ teaspoon heating pop

1 teaspoon cinnamon

½ teaspoon nutmeg

loading ¼ teaspoon ocean salt

Maple syrup, for serving

Guidelines

In a huge bowl, consolidate the flaxseed, water, and banana. Pound and mix until all around consolidated. Let the blend sit for 5 minutes to thicken. Include the olive oil, vanilla, and almond milk and whisk. Include the flour and sprinkle the preparing powder, heating pop, cinnamon, nutmeg, and salt uniformly preposterous. Mix until all the fixings are consolidated, yet the hitter is still somewhat uneven. The player will be somewhat thick yet in the event that it's too thick to even consider scooping, mix in an extra 1 tablespoon almond milk.

Warmth a nonstick skillet or frying pan to medium warmth. Brush the skillet with a little olive oil and utilize a ⅓-cup estimating cup to pour the player onto the container. Utilize the rear of the cup to tenderly spread the hitter somewhat more. Cook the flapjacks until bubbles show up, about 1½ minutes per side, turning the warmth to low varying so the middles cook without consuming the exterior. I as a rule start with medium warmth and move to low warmth as my skillet begins to hold leftover warmth after each cluster.

Present with maple syrup, cut bananas, and walnuts, whenever wanted.

Notes

*I like Bob's Red Mill Whole Wheat Pastry Flour*To make the oat flour, utilize a nourishment processor or a blender to process a stacking ½ cup folded oats into a fine flour and measure out one level ½ cup.

[shrutikamankar-blog]

VEGETABLE MANCHURIAN

one more vegetarian and vegan version of manchurian is vegetable manchurian where deep fried mix vegetables balls are tossed in a sweet-sour and spicy sauce. to make veg manchurian you will need.

grated or minced veggies: to make veg manchurian you need grated or minced veggies like – cabbage, carrots, capsicum, beans & spring onions (scallions). so you can chop the vegetables in a food processor or chop it with a knife. but using food processor will save your time.

soy sauce: best to use naturally fermented soy sauce. you can even use bragg’s liquid aminos. while making any recipe with soy sauce in it, i would suggest to use naturally fermented soy sauce or bragg’s liquid aminos.

tomato ketchup – use a good quality or homemade tomato ketchup.

red chilli sauce – to add some heat and pungency red chilli sauce is added. note that you can use sriracha sauce in place of red chilli sauce.

for gluten free options – to bind the flour, use potato starch or tapioca starch in place of corn starch (cornflour). use rice flour or chickpea flour (besan) in place of all purpose flour (maida).

no msg (ajinomoto) –  i do not add msg or ajinomoto in any of the recipes i make. if you want you can add a pinch of it in this recipe.

i love indo chinese food. so much was my love for making chinese food at home that in my teens i would make three of my favorite indo chinese recipes often viz, chilli paneer, corn soup and veg manchurian.

along with this vegetable manchurian gravy, i also make dry veg manchurian at home which is equally delicious.

the manchurian recipe presented here is a tried and tested recipe, like all my recipes. the result was a yummy veg manchurian that was excellent with plain rice.

manchurian also goes well with fried rice, schezwan fried rice or steamed rice or even bread or chapati or roti.

HOW TO MAKE VEG MANCHURIAN

for ease of reading, i have divided this post into 3 main parts.

step 1 – making veg balls

step 2 – frying veg balls

step 3 – making manchurian gravy or sauce

lets start with step 1 – making the veg balls 1. take the finely chopped or grated veggies in a bowl.  you will need ½ cup finely chopped red cabbage, ½ cup grated carrot, ¼ cup finely chopped capsicum (green bell pepper), ¼ cup finely chopped french beans and ¼ cup finely chopped spring onions. you can also add regular green cabbage instead of red or purple cabbage.

2. then add the dry ingredients – 2 tablespoons corn starch, 2 tablespoons all purpose flour (maida), ½ teaspoon black pepper and ½ teaspoon salt or add as required.

3. mix and gather the whole mixture together. then kind of mix and knead so that the veggies leave water and you get a dough-like mixture. but do not knead like that a bread or roti dough. gluten strands can form that will give a dense chewy texture in the fried veggie balls. so just mix very well and press so that the veggies release their juices.

4. then take a small portion of the mixture in your hands.

5. press and roll it in your palm and make a round veggie ball.

6. make all veggie balls this way and keep aside. you can spread some oil on your palms while making the vegetable balls.

frying veg balls

7. heat oil for deep frying in a kadai or pan. add a small piece of a ball to the hot oil. if the balls does not stick or settle down at the bottom of the pan, but comes up steadily the oil is ready for frying these veggie balls. if the balls break, then some more binding agent is required. so you can add 2 to 3 teaspoons of some more all-purpose flour (maida).

8. gently place the balls in the hot oil. the oil has to be medium hot. too much heat and the manchurian balls will be browned from top and uncooked from inside. less hot oil will make the balls absorb too much oil.

9. when cooked from one side, turn the balls with a slotted spoon.

10. fry the balls till crisp and golden turning them over a couple of times. remove them with a slotted or perforated spoon and drain as much as oil as possible.

12. place the fried manchurian balls on kitchen paper towels. for a low-fat version, you can cook the veggie balls in an appe-appam pan or æbleskiver pan.

13. fry the veg balls this way in batches and keep aside.

MAKING MANCHURIAN

14. in a small bowl take the following three sauces – ½ tablespoon soy sauce, 1 tablespoon tomato ketchup, 2 to 3 teaspoons of red chili sauce.

15. mix the sauces very well and keep aside.

16. in another small bowl take 1 tablespoon cornflour (corn starch) and 2 tablespoon water. mix very well and keep aside.

17. heat 1 to 1.5 tablespoons oil in a pan or wok. add 4 tablespoons chopped spring onions, 1 tablespoon finely chopped ginger, 1 tablespoon finely chopped garlic and 2 green chilies (finely chopped).

18. stir fry on medium flame till the onions turn translucent.

19. now add the mixed sauces.

20. stir and mix very well.

21. add 1 to 1.25 cups water.

22. let the mixture come to a boil.

23. mix the cornflour paste again in the bowl (as the cornflour settles at the bottom) and then add in the pan.

24. as soon as you add cornflour paste, mix very well so that there are no lumps.

25. continue to stir and mix when the manchurian gravy is cooking. simmer till the manchurian sauce thickens and you see a glaze in it. there should be no raw taste of the cornflour in the sauce. cooking sauce or gravy takes about 3 to 4 minutes on a medium flame. if the sauce is too thick, then you add some water. if it is too thin, then you can add some cornflour.

26. when the manchurian gravy thickens, add ½ teaspoon black pepper powder.

27. season with a bit of salt. do keep in mind that the soy sauce, chilli sauce and tomato ketchup already has salt in it. so add less salt and as per your taste preferences.

28. add ¼ to ½ teaspoon sugar or more if required. mix very well.

29. then add the fried vegetable balls. also add 1 teaspoon rice vinegar or regular vinegar or apple cider vinegar.

30. gently stir and coat the fried vegetable balls in the gravy.

31. switch off the flame and add chopped spring onion greens.

32. serve veg manchurian hot garnished with some spring onion greens. veg manchurian goes well with veg fried rice or schezwan fried rice or plain steamed rice and even bread or chapati or rotis.

[consulting-celiac-in-the-tardis]

57 Easy Gluten Free Recipes for Summer Picnics and Potlucks

New blog post! Now that the weather is finally (sloooowly) warming up and holidays like Memorial Day and Fourth of July are right around the corner, I know that summer picnics and potlucks are just as close. But when you have celiac disease or dietary restrictions, summer entertaining can feel a little more complicated.

That's why this year, I thought I'd scope out some of the best gluten free recipes for summer picnics and potlucks. Whether you're looking for healthy appetizers, gluten free lunches fit for a picnic or easy paleo desserts, this round up should give you some delicious ideas. Not to mention, it should make bringing a yummy and gluten free dish to every summer get-together a whole lot easier!

Gluten Free Sides

1. Bacon Cheddar Jalapeno Cornbread (Nut Free, Refined Sugar Free) - Raia's Recipes  

Trust me. If you show up with gluten free bread at a summer potluck, you're gonna be the life (or at least the taste buds) of the party.

2. Easy Potato Salad with Egg - Bubba Pie

Give your potato salad an extra boost of protein with hardboiled eggs.

3. Hawaiian Macaroni Salad (Vegan, Soy Free) - Spabettie

Pineapple, vegan mayo, sweet pickles and pickled carrots give this macaroni salad a unique, Hawaiian twist.

4. Broccoli Apple Slaw - Noshtastic

Change up the traditional cabbage slaw recipe by using broccoli and apple instead!

5. Creamy Pea Salad - Recipes From a Pantry

If you're looking for a seriously easy low carb side dish that is still sure to peas (ahem...please) a crowd...this is it! All you need to make it are fresh (or frozen!) peas, bacon, cheese and a few other ingredients for the sour cream dressing.

6. Black Bean and Corn Salad with Balsamic Vinegar (Dairy Free) - The Welcoming Table

Add grilled chicken or pork to make this gluten free salad a meal, or serve it as a side dish or dip!

7. German Cucumber Salad - Casserole Crissy

For any gardeners out there, this is the perfect recipe to use up any leftover cucumbers.

8. Asian-Inspired Sesame Cilantro Carrot Salad (Paleo and Vegetarian) - Natasha, The Artisan Life

Even carrot haters will be won over by the Asian flavors in this gluten free salad dressing.

9. Bone Broth Pesto (Nut Free) - Casey the College Celiac

Enjoy the creamy, tanginess of pesto with the added protein and nutritional benefits of bone broth. Serve with veggies, gluten free crackers or roasted sweet potato rounds (which are also included in the linked recipe above)! 

10. Watermelon Mint Salad with/out Feta (Dairy Free Option) - Finding Zest

Who knew that watermelon and balsamic vinegar made such a tasty pair?

11. White Bean Salad (Vegan, Soy-Free, Nut-Free) - Happy Healthy Mama

Fresh basil, cherry tomatoes, avocado and lemon juice turn plain white beans into a side salad everyone will be digging into.

12. Zucchini Roll-Ups (Vegan, Paleo) - Claudia Canu 

These roll-ups are super simple to make but that doesn't make this combo of veggies and gluten free hummus any less delicious!

13. Goat Cheese Cucumber Bites (Keto, Low Carb) - The Keto Option

Gluten free Everything But the Bagel Seasoning dresses up these mini goat cheese and cucumber sandwiches.

14. Creamy Sweet Potato Salad (Paleo) - Cathy's Gluten Free

Is there any occasions sweet potatoes aren't perfect for?!? I don't think so...

15. Focaccia with Olives, Sundried Tomato & Rosemary (Grain Free, Paleo, Refined Sugar Free) - Emma Eats and Explores

Like I said before...you seriously can't go wrong with bringing homemade gluten free bread.

16. 5-Minute Guacamole (Vegan, Keto, Paleo, Oil-free, Whole 30) - Veg Annie

Homemade salsa gives this homemade guac an extra kick of freshness and flavor.

17. Mexican Street Corn - Confessions of a Fit Foodie

Like corn on the cob, only a lot tastier and less messy to eat!

18. Spicy Mango Dip (Vegan) - Fun Food Frolic

Serve this gluten free and vegan dip with some gf bread or pita, and it'll disappear in no time. You can whip it up in 15, minutes, too!

19. Easy Tuna Spread - Goodnesst 

This gluten free spread only requires three ingredients, five minutes to make and is delicious when served with crackers, veggies or tossed in a salad.

20. Red Potato Salad with Avocado and Egg - Attainable Sustainable

Typical potato salad gets an upgrade with some healthy fats from avocado in this gluten free side dish.

21. Curried Cauliflower Mac and Cheese (Vegan) - Casey the College Celiac

If you want to add some hidden veggies to a family classic, you'll love my curried cauliflower mac and cheese, which only takes five ingredients to make.

Gluten Free Mains

22. Avocado, Asparagus and Chicken Salad (Paleo, Mayo Free) - Tasting Page

If mayo ain't your thang, you'll love this paleo chicken salad, which gets its creaminess from avocado and a homemade dressing.

23. Corn and Zucchini Pie - A Simple Pantry

If a quiche and a frittata had a baby, this would be it. Plus, this cheesy pie only takes an hour - including 45 minutes of it doing its thang in the oven - to make.

24. Melon Mozzarella Prosciutto Salad with Arugula - Taste and See

Combine classic Italian ingredients with a traditional Caprese salad, and you end up with an ideal summer entertaining dish.

25. Grilled Balsamic Lamb Kabobs - Foodal

I'll admit, I've never tried lamb before, but these kabobs would definitely have me digging in.

26. Quinoa Tabbouleh Salad - Spice Cravings

Traditionally, tabbouleh salad is a Middle Eastern vegetarian salad featuring ingredients like parsley, mint, Bulgar wheat, tomatoes, onion, cucumber and a lemon dressing. This gluten free version replaces the bulgar wheat with quinoa, which not only makes it allergy friendly but also packed with extra protein!

27. Zesty Smashed Chickpea Salad Sandwich (Vegan) - Moon and Spoon and Yum

The best kind of sandwiches have a mix of different textures and flavors...and this smashed chickpea salad has ALL the flavor punches you're looking for.

28. Southwest Quinoa Salad (Dairy-Free Option) - Mama Knows Gluten Free

You can't go wrong with a bowl of quinoa dressed up with avocados, black bean, corn, grape tomatoes, mozzarella and a cilantro honey lime dressing.

29. Shrimp Pasta Salad - Hot Pan Kitchen

Olives and sun-dried tomatoes give this cold gluten free salad an extra boost of flavor.

30. Spanish Waldorf Salad - Zestful Kitchen

This Spanish twist on a classic Waldorf salad complements a variety of different meals, and you can prepare all of the different ingredients ahead of the time.

31. Easy Cheesy Loaded Cauliflower Casserole (Low Carb) - Wholesome Yum

This gluten free casserole has all the flavors of a baked potato, minus the carbs. And you can't go wrong with bacon!

32. Tuscan Pasta Salad (Nut Free, Egg Free) - Meaningful Eats

Just 'cause you're gluten free doesn't mean you can't enjoy a very delicious pasta salad on a pretty summer day.

33. Cauliflower Salad (Vegan, Low Carb, Keto) - Cooking Journey

Cauliflower just got a very tasty upgrade with this easy, raw salad recipe.

34. Easy Cucumber Tomato Feta Salad (Vegetarian) - Mom Foodie

You can't go wrong with a classic...

35. Kale Quinoa Salad + Cider Vinegarette - Pass Me Some Tasty

Make sure you use gluten free cranberries and walnuts, and the sweet and savory mix of flavors will be a major winner in this salad.

36. Chickpea Thai Quinoa Salad with Peanut Dressing - V Nutrition and Wellness

Add a creamy peanut sauce to a salad with quinoa, chickpeas, carrots, cabbage and cilantro and you have a Thai feast tastier than any take-out.

37. Prawn & Avocado Salad (Whole 30, Paleo) - Recipe This

If you know Whole 30 or paleo diners will be at your summer picnic, this salad is sure to be a hit.

38. Broccoli Salad with Bacon (Keto, Low Carb) - Whole Lotta Yum

Broccoli has never looked so good...

39. Sweet Potato Black Bean Burger (Vegan) - Evolving Table

This black bean quinoa burger only takes an hour to make and is easy to personalize for whatever beans, sweet potatoes or spices you have on hand. 

40. The Best Homemade Chicken Salad (Paleo, Keto, Whole 30) - The Organic Chicken

Serve this salad on greens, gluten free bread or even half an avocado.

41. Loaded Potato Wedge Nachos (Paleo, Vegan Options) - Casey the College Celiac

'Cause who wouldn't want to dive into a plate of nachos on a beautiful summer day...especially when the base is fluffy roasted potato wedges?!?

Gluten Free Desserts

42. Paleo Strawberry Rhubarb Pie (Low Carb) - The Banana Diaries

I don't know about you, but I will always say yes to a slice of gluten free pie!

43. No Bake Peach Cheesecake Bites (Vegan) - Delightful Adventures

Make sure you use gluten free oats and almonds, and you'll have one heck of a tasty gluten free dessert.

44. Chewy Pumpkin Popcorn Balls (Vegan) - Casey the College Celiac

There's something crazy addictive about that sweet and salty combo. 

45. Pink Lemonade Cupcakes - Fearless Dining

Because is there anything more summer-y than pink lemonade anything?!?

46. Red, White & Blueberry Shortcake Parfaits (Paleo) - Living Loving Paleo

No one will believe that you whipped up these paleo shortcakes from almond flour and a handful of other ingredients you threw in your food processor!

47. Avocado Brownies (Vegan) - Vibrant Guide

Even avocado haters won't be able to get over how thick and fudgy these brownies are...

48. Cream Cheese Pound Cake (Low Carb, Keto) - Fit to Serve Group

Who says you can't eat a keto or low carb diet and eat cake too?!? 

49. Scotcharoos - My Gluten-Free Kitchen

Gluten free puffed rice cereal, peanut butter, chocolate and butterscotch combine into one heck of a tasty no-bake bar.

50. Oatmeal Creme Pies - Hunny I'm Home

Chewy gluten free oatmeal cookies + delicious buttercream icing = dessert heaven.

51. Orange Cake with Almond Meal (Dairy Free) - The Foodie Journey

This cake is only made with a few ingredients and can be prepped to bake in just 10 minutes!

52. Blueberry Muffins (Vegan) - Rhian's Recipes

You can't go wrong with a fluffy blueberry muffin, especially when it's gluten free, vegan and only takes 35 minutes to bake! Plus, there are tons of ingredient options and swaps, so you can probably whip up these muffins with whatever is already in your pantry.

53. S'mores Ice Cream Cake (Vegan) - Pink Fortitude

Ummm...a gluten free and vegan ice cream cake?!? I don't think I need to say anymore...

54. Chocolate, Beetroot & Raspberry Cupcakes - Attachment Mummy 

In case you want to sneak a few veggies into your gluten free dessert.

55. No Bake Cheesecake (Keto, Low Carb) - Low Carb Yum

You can't beat a no-bake cheesecake base topped with fresh summer berries.  

56. Chocolate Chip Coffee Cookies - Think About Such Things

Chocolate chip cookies just got a caffeinated twist! 

57. Blueberry Lemon Bundt Cake (Dairy Free) - Allergy Free Alaska 

I was sold at blueberries...

What I Hope You Remember During This Summer's Potlucks, Picnics and Parties

I know that when you have celiac disease or food allergies, the words "picnic" or "potluck" can cause more fear than excitement. But rest assured - as long as you use one of these gluten free recipes for guidance, you know you'll have at least one delicious meal you can happily enjoy. What are your favorite summer meals or recipes? Tell me in the comments! via Blogger http://bit.ly/2E6xmYR

[dinakaplan]

7 Festive and Healthy Mardi Gras Recipes That Are Powered by Plants

Want to enjoy Fat Tuesday food you won’t regret? Mardi Gras celebrations have a reputation for excess and indulgence, but that doesn’t have to extend to the menu. Channel the New Orleans carnival with these healthy Mardi Gras recipes that are packed with plants — and with flavor!

Mardi Gras originated as a Christian tradition. But these days, Mardi Gras is famous for its colorful parades, beads, and decadent parties.

Food has also played an essential role as Shrove Tuesday, or Fat Tuesday as it’s often referred to, was traditionally a day of feasting before the start of Lent.

Instead of indulging in traditional dishes, you can join in the celebration with healthy Mardi Gras recipes.

So don your mask, decorate with green, purple and gold, and let the good times roll with these Cajun and Creole-inspired, Mardi Gras recipes.

Host Your Own Carnival Party With These 7 Festive, Plant-Powered, Healthy, Mardi Gras Recipes

No need to head to Bourbon St. for a taste of the Big Easy. Enjoy the zing and zest from your own home with our picks for a healthy and flavorful Mardi Gras celebration.

Gluten- and Fat-free Gumbo

Photo Courtesy of Holy Cow! Vegan Recipes

Historically, no dish screams Mardi Gras more than gumbo. With origins in Medieval France, a ceremonial run called the “Courir de Mardi Gras” takes place in many Cajun towns, including New Orleans, as part of the Fat Tuesday tradition. During the run, participants attempt to collect ingredients, which then become part of a communal gumbo or Creole stew.

Most gumbos include sausage or seafood as the main ingredient, but this savory Gluten- and Fat-free Gumbo from Holy Cow! Vegan Recipes features beans and mushrooms instead for a cruelty-free, plant-powered version.

Slow Cooker Pulled Jackfruit Jambalaya

Another traditional Mardi Gras recipe, gumbo’s first cousin, jambalaya, is cooked with rice and spices for a Spanish, paella-style dish.

The Tofu Diaries created a Slow Cooker Pulled Jackfruit Jambalaya that stays true to the “meaty” texture of this classic Cajun dish due to the addition of nature’s miracle fruit.

For a rice-less version, use more cauliflower as a base, or try riced-cauliflower instead.

Oyster Mushroom Po’Boys

Photo Courtesy of Love and Lemons

While the exact origins of the po’boy remain a bit hazy, there’s no doubt this culinary creation has been a New Orleans (and Mardi Gras) staple for nearly a century.

Most modern po’boys stick meat or deep-fried seafood between two slices of bread and slather it in gravy or remoulade. But you can still enjoy this famous Southern comfort food without clogging your arteries.

Love and Lemons created an Oyster Mushroom Po’Boy that uses baked oyster mushrooms breaded with a cornmeal, panko, and hemp seeds mixture. (For those with a gluten allergy or sensitivity, Ian’s Natural Foods makes a gluten-free panko.)

Serve these po’boys pre-made or family-style, so everyone can add their own veggie fixings — perfect for taking along to your local parade route. You could also wrap these in lettuce instead of bread.

Cajun Red Beans and Rice Veggie Burgers

Photo Courtesy of The Vegan 8

For a new, meat-free spin on a classic New Orleans favorite, try these Cajun Red Beans and Rice Veggie Burgers from The Vegan 8.

With only seven ingredients needed for the burgers, they’re super easy to make en masse for a Mardi Gras-inspired cookout. Just don’t forget the Cajun Cream Sauce, a spicy alternative to ketchup or BBQ sauce that’s made with cashews and is sugar-free.

Mardi Gras Buddha Bowl

Photo Courtesy of Vegetarian South

You may have heard you should “eat the rainbow,” so why not eat the Mardi Gras colors of purple, green, and gold?

Featuring cajun-spiced chickpeas, yellow peppers, and purple cauliflower and cabbage, this Mardi Gras Buddha Bowl from Vegetarian South is like a party in your mouth and a powerhouse for your cells. Win-win!

(If you want, you can make this recipe oil-free by using some water instead of olive oil.)

Quick & Easy Collard Greens

Photo Courtesy of Healthy Midwestern Girl

Louisiana collards typically get their flavor from ham, turkey, and/or bacon. But you can still enjoy their traditional, smoky, spicy flavor without the addition of meat.

Healthy Midwestern Girl seasons her Quick & Easy Collard Greens with garlic, apple cider vinegar, smoked paprika, sea salt, and freshly ground black pepper. Ready in just 20 minutes, these leafy greens are perfect as a side dish for your Fat Tuesday feast.

Mardi Gras Smoothie

A Whisk and Two Wands’ whole foods, plant-based Mardi Gras Smoothie is as healthy as it is pretty.

Each layer of this colorful, fruit-infused smoothie is blended separately before combining in a glass for a picture-perfect Mardi Gras breakfast, dessert, or anytime snack.

Tell us in the comments below:

What do you think of these healthy Mardi Gras recipes?

What are your favorite ways to celebrate Mardi Gras with food?

Do you have any favorite, plant-based Mardi Gras recipes to share?

Featured Image: iStock.com/jaflippo

[Read More ...] https://foodrevolution.org/blog/healthy-mardi-gras-recipes/