Vegetarian Gastronomy

Tropical Pineapple Kale Smoothie

2021-03-18T00:06:56Z

Looking for the PERFECT kale smoothie that tastes like DESSERT? This one is filled with tropical flavors, like pineapple, bananas, chia seeds, and coconut milk! This pineapple kale smoothie contains fiber and healthy fats, is nutrient-packed, and full of flavor!

First off, Happy New Year to all of you! And yes…I do realize that it’s already the end of February and it’s been about 2 months since I’ve posted a new recipe. Before I go into this favorite Pineapple Kale Smoothie recipe of mine, I wanted to give you a little update.

Where I’ve Been The Past Few Weeks

I usually run a year-end post reflecting on the past year and highlighting the top recipes, but to be real and honest with you guys, I wasn’t quite in the head-space of blogging around the holidays this past December. So instead, I spent it with my family and eased into 2020 at my own pace.

That’s not a direct reflection on how this past year as been. In fact, I had a huge year in 2019, tons of growth on both on the blogging front and in our personal lives, and exciting new partnerships. All good things, so I can’t complain. But it also had me thinking and reflecting a little more on a personal level.

Freeing my mind so it’s more clear and focused on the important things in life, being even more present and conscious about what we spend our time and energy on, fully enjoying what’s in front of me without other clutter, my love-hate relationship with social media, ending the majority of our days feeling full and satisfied, contemplating some worldly issues that have been heavy on my mind, and materialism on all fronts.

I know…that all seems like a lot! I’m sure I missed a few, but hopefully, you get the idea 🙂

Of course, there’s also the fact that I’m turning 40 this year! So some may call this a ‘mid-life crisis’, but I’d hardly call it quite a “crisis” (ha!), especially in this privileged life we live. It’s more about de-cluttering and making sure we value and make the most of this life.

Moving Forward

I decided to take on less work and partnerships for the time being so that I could focus on a few other personal things I have planned for the year, and to catch up on the things I’ve wanted to implement on my site for which I’ve felt as thought I’ve never had the time. And most importantly, post new recipes purely on my own schedule instead of working against hard-set deadlines!

So what does this mean for all of you?

Really, nothing! Other than hopefully, you’ll get a better version of me and my site this year! In fact, I already have 10+ recipes photographed and perfected that I know many of you have been waiting for.

There’s a lot more I could say on all this, but maybe I’ll save it for another post. For now, I’m back and excited to share one of my FAVORITE easy recipes with all of you that I’ve been making for a few years now!

What’s So Special About This Pineapple Kale Smoothie Recipe?

If you’re new to green smoothies, need a great refreshing healthy drink, or need to get those dark leafy greens in, THIS is the recipe to keep on hand!

Why?

Simple…because it tastes DELICIOUS!

Even if you’re anti-green smoothies or anti-kale, you won’t be able to resist this smoothie. With ingredients like pineapple, bananas, and coconut milk, you can’t even taste the raw kale!

Instead, you’re left with a healthy, filling, full of fiber, healthy fats, creamy, refreshing green smoothie that you can enjoy any time of the day.

Benefits Of A Kale Smoothie

When it comes to green smoothies, my top two leafy greens to use are spinach and kale. Even though I like to mix it up, whenever I make this particular green smoothie recipe, I always use kale.

Kale has many health benefits:

High in fiber
High in antioxidants
Contains Vitamin K, calcium, & iron
Great source of Vitamin C

Is It OK To Put Raw Kale In A Smoothie?

Yes, absolutely. You can use straight-up raw kale in a green smoothie. There’s no need to cook it first.

Because kale is fibrous and can be tougher than other greens, I’d recommend using a powerful blender to ensure that the kale is completely blended in.

Raw kale can also have quite a strong flavor on it’s own, even bitter at times. But that’s where the combination of pineapple and banana comes in. When blended together, they mask that strong kale flavor so well.

Is It OK To Drink A Green Smoothie Everyday?

Absolutely! I like to mix it up with the type of leafy green I use, typically going back and forth with kale and spinach. But a green smoothie is a great way to pack in those nutrients that you may be missing through your meals. Healthy fats, protein, and greens.

See below for tips and variations on how to change up this green smoothie recipe!

Easy Healthy Breakfast Or Snack

My family’s favorite time to enjoy this pineapple kale smoothie is in the afternoon, especially right after school.

Everyone’s tired and drained in the afternoon, and you need that healthy pick-me-up. So instead of grabbing a cup of coffee or some junk food, try making this kale smoothie!

Since it tastes like dessert, I doubt your kids will mind. And it helps nourish your body with all the vitamins, minerals, and nutrients.

How To Make This Easy Tropical Pineapple Kale Smoothie Recipe – Step by Step

If you’re using a powerful blender, such as a Vitamix, add all the ingredients in and blend until completely smooth. If your fruit is at room temperature, you can also add in some ice cubes to make it cold and refreshing.

If you have another blender, then be sure to remove the tough parts of the kale stem. Then first blend the coconut milk and kale until completely smooth. Add in the rest of the ingredients and blend again, stopping to mix in between.

This recipe was inspired by our love for Hawaii and all the tropical fruits and nuts. So blend up a glass, close your eyes, sit back, and pretend you’re in Hawaii! Or at least that’s what I do!

Vegan Green Smoothie Tips & Variations

I make a variety of green smoothies on a weekly basis. This pineapple kale smoothie recipe is one of my favorites, but here are a few variations on the recipe if you need:

Coconut Milk. I love the use of lite coconut milk in this recipe because of the flavor it adds, creaminess, and healthy fats. But you can just as easily substitute any unsweetened non-dairy milk, such as almond milk.
Kale. Mix it up and try baby spinach leaves instead of kale! I love changing up my greens.
Fruit. The combination of pineapple, green apple, and banana is soooo delicious in this smoothie! Fresh or frozen. But if you must sub out one of these fruits, then change it up and add in some berries. The flavor will differ because the sweetness comes from the pineapple and banana, so just taste and adjust as needed.
Extras. If you want some extra fat or fuel, try adding a spoonful of your favorite nut butter, some flaxseeds, or hemp seeds!

Also, here are some tips to make your smoothie making process easier!

If you don’t have a high-speed blender, first blend the non-dairy milk and greens until it’s as smooth as you can get it, then blend in the fruit.
For quicker prep, have all your fruit portioned out in freezer bags ready to go!
If you can’t find fresh pineapple, then buy the bags of frozen pineapples.

Need Additional Vegan Smoothie Or Drink Recipes?

If you liked this Pineapple Kale Smoothie Recipe or any other recipe on the blog, please consider rating it with the star rating system and leave a comment below! I love hearing from you and seeing your delicious re-makes! You can tag and FOLLOW ME on INSTAGRAM @vegetariangastronomy. Or you can help me spread the word about my recipes on PINTEREST and FACEBOOK!

Tropical Pineapple Kale Smoothie

Looking for the PERFECT kale smoothie that tastes like DESSERT? This one is filled with tropical flavors, such as pineapple, bananas, chia seeds, and coconut milk! Fiber, healthy fats, nutrient packed, and full of flavor!

Course Breakfast, Smoothies, Snack

Cuisine American, Gluten-Free, Vegan

Keyword kale smoothie recipe, pineapple kale smoothie, tropical smoothie recipe, vegan green smoothie

Prep Time 5

Cook Time 0

Total Time 5

Servings smoothies

Calories 330kcal

Author Anjali Lalani

Equipment

Vitamix
Lemon Squeezer

Ingredients

2 cups kale leaves
1.5 cup lite coconut milk , from can
1.5 cup pineapple , cut into cubes
1/2 banana
1/2 green apple
1-2 tbsp fresh lemon juice
2 tbsp chia seeds

US Customary – Metric

Instructions

Add all the ingredients into a high power blender (see notes below). Add 1-2 ice cubes if your fruit was at room temperature and blend until completely smooth. Pour into glasses and enjoy right away!

Notes

If you don’t have a high-speed blender, add the kale leaves and coconut milk first. Blend to get it as smooth as possible before adding the rest of the ingredients.

Frozen fruit works great in this smoothie.

Substitutions/Additions:

Substitute fresh baby spinach leaves for the kale leaves, or do half and half.
Substitute any other non-dairy milk for the lite coconut milk. The taste and cfreaminess will change but should still taste great.
The combination of pineapple, green apple, and banana works well to cut the taste of the kale. So you can substitute any other fruit, but the flavor will change.
Add a spoonful of peanut butter or almond butter
Add 1/2 tbsp of hemp seeds or flax seeds for added fat

Nutrition

The post Tropical Pineapple Kale Smoothie appeared first on Vegetarian Gastronomy.

Vegan Gluten-Free Peppermint Brownie Truffles

2019-12-24T09:12:00Z

Now you can enjoy all your favorites flavors with these fun Peppermint Brownie Truffles! These vegan gluten-free brownie truffles are festive, crowd-pleasing, no-bake, easily customizable, and take only 15 minutes to make!

This post was sponsored by Bob’s Red Mill, but the opinions and text are fully my own.

You guys! Can you believe Christmas is almost here and we’ll be saying hello to 2020 soon? This year has gone by incredibly fast!

Although I’m excited for January to come (new year, new goals! AND I’m turning 40 yikes!), I’m trying to savor every last bit of this magical time during the holidays! I’m definitely one of those that gets sucked right in this time of the year.

christmas lights
hot chocolate
holiday events
holiday parties
warm and cozy nights by the christmas tree
christmas movies
spending time with family & friends
donating & volunteering, appreciating the life we have
all the delicious food
baking

…and of course my two favorite combinations during this time of year

…CHOCOLATE & PEPPERMINT!

Yes! I’m a total sucker for desserts when it involves both chocolate and peppermint. And I know I can enjoy peppermint year-round, but for some reason, it just feels right to enjoy this combination during the Fall & Winter.

So before I leave you for the holidays, I wanted to share one last favorite recipe of mine during this time of year – Peppermint Vegan Gluten-Free Brownie Truffles using chocolate sandwich cookies and my favorite Bob’s Red Mill super-fine almond flour as a base!

Why You Are Going To Love This Recipe!

They are SO easy to make!
You don’t even have to turn your oven on
They only take about 15 minutes of your time, the rest of the time is waiting for the chocolate coating to harden in the fridge!
The ingredients are simple
It’ll make the perfect dessert that’ll have everyone craving more!

AND they taste like a combination of all my favorites!

Brownies
Truffles
Fudgy Chocolate
Cake Pops

Now that I have your attention, let’s see what these no-bake brownies are made with and how easy they are to whip up!

Making The Brownies Bites Inside

Everyone knows what cake pops are right?

How about those oreo brownie bites made with oreos and cream cheese? Those have been popular for years!

Well, these have a cake pop consistency inside, without having to actually bake a cake! And they’re similar in concept to the oreo cream cheese no-bake brownie bite recipes floating around. But there’s just something about mixing cake or cookie crumbs with cream cheese to get that truffle-like texture that has me look the other way, so I created another favorite easy combination!

What are these no-bake brownies made with?

The brownies contain the following:

Oreo cookies
cocoa powder
almond butter
almond flour
maple syrup

Typically I create and share recipes that are mostly homemade, relying less on completely store-bought or packaged ingredients. But I make exceptions, especially when it comes to using Oreos in recipes.

I created that brownie/cakey texture with the use of my favorite Bob’s Red Mill super-fine almond flour and cocoa powder. Combined with a little maple syrup and almond butter, these made the perfect fudgy chocolate treats! (And yes, I couldn’t help but insert some healthy fats and protein into these truffles! I mean…why not when they taste so much better!)

I love using the combination of almond flour and almond butter in no-bake recipes. The texture and nutty flavor makes for delicious baked goods. I highly recommend and always use the super-fine almond flour by Bob’s Red Mill.

Bob’s Red Mill has some of the highest quality products I’ve ever tried! My family has been behind this brand for years (especially for their gluten-free products), and I love how they have happily taken over my pantry! So check them out next time you’re shopping for good quality ingredients!

How To Make These Gluten-Free?

For the gluten-free version, simply use any gluten-free chocolate sandwich cookie! I have a few favorites which are also free of dairy and eggs.

Where Does The Peppermint Flavor Come From?

Candy canes!

My favorite way to get that peppermint flavor in there is by using candy canes straight in the mixture.

You can also use peppermint or candy cane flavored chocolate sandwich cookies or add some peppermint extract into the mixture.

And if you’re not a huge fan of peppermint? Easy! Leave it out! These will still taste great!

Now let’s take these no-bake brownie bites and turn them into truffles by adding even more chocolate! Check out the step by step process on how to make these brownie truffles.

How To Make Vegan Gluten-Free Brownie Truffles – Step by Step

1. Add the oreos and candy canes into a food processor. Pulse the cookies and candy canes until they turn into fine crumbs.

2. Add the almond flour, cocoa powder, almond butter, and maple syrup. Process until well combined, smooth, and a dough type mixture forms.

3. Using a cookie scoop, form the dough into about 1 inch balls. Place them on a parchment-lined baking sheet. Place in the fridge to chill while you melt the chocolate.

4. Add the chocolate and coconut oil in a microwave-safe bowl. Melt until completely smooth in 30-second increments, mixing well in between.

5. Add each peppermint brownie ball into the melted chocolate and coat using a spoon. Slowly remove with a fork, letting any excess melted chocolate drip off, and place back on the parchment-lined baking sheet.

6. Repeat with the remaining balls. Sprinkle additional crushed candy canes on top, and place back in the fridge until the chocolate hardens completely.

Store in the fridge in an air-tight container if enjoying that day!

Tips For Making Vegan Gluten-Free Brownie Truffles

Why use a little coconut oil when melting the chocolate? Adding a tiny amount of coconut oil will assist when melting the chocolate. It’ll also give a softer outer chocolate shell to the truffles.

How to easily get that Peppermint Flavor in? I usually don’t have peppermint extract in my pantry. So I either use candy canes or if you don’t have any, buy peppermint or candy cane flavored chocolate sandwich cookies. They typically come out during the holiday months. For that extra peppermint flavor, use both!

How to dip the Brownie Truffles neatly in chocolate? Make sure that the brownie balls are chilled before dipping into the warm melted chocolate.

Working quickly, slowly drop each ball into the melted chocolate and coat using a spoon. Slowly lift each one up with a fork, allowing any chocolate to drip off before placing on the parchment paper. You can use a chocolate dipping tool if you have one, but a fork worked fine for me.

I poured out small amounts of the melted chocolate into a smaller glass bowl to make it easier for me to coat each one. This way, you can also heat the melted chocolate again if needed.

How to keep these gluten-free? Use your favorite gluten-free chocolate sandwich cookies. There are many great ones out there now!

Can I make these without the flavor of peppermint? YES of course! Simply leave out the candy canes!

Looking For Other Vegan No-Bake Recipes?

Vegan Gluten-Free Peppermint Brownie Truffles

Now you can enjoy all your favorites flavors with these fun Peppermint Brownie Truffles! These vegan gluten-free brownies are festive, crowd-pleasing, no-bake, easily customizable, and take only 15 minutes to make!

Course Dessert

Cuisine American, Gluten-Free, Vegan

Keyword easy vegan dessert, no-bake vegan brownies, oreo brownies, peppermint brownies, vegan gluten-free brownies

Prep Time 15

Cook Time 0

Resting Time 30

Total Time 45

Servings truffles

Calories 249kcal

Author Anjali Lalani

Ingredients

13 chocolate sandwich cookies , see notes below
2 candy canes , broken (optional, see notes below)
1/4 cup Bob's Red Mill Super-Fine Almond Flour
1/4 cup cocoa powder
1/3 cup almond butter , unsweetened
1/3 cup pure maple syrup

For Chocolate Coating:

2 cups vegan dark chocolate chips
2 teasp coconut oil
crushed candy canes , optional

US Customary – Metric

Instructions

Line a baking sheet with parchment paper.
Add chocolate sandwich cookies and broken candy canes (if using) into a food processor.
Pulse the cookies and candy canes until they turn into fine crumbs.
Add the almond flour, cocoa powder, almond butter, and maple syrup. Process until well combined, smooth, and a dough type mixture forms.
Using a cookie scoop, and the palm of your hands, form the dough into about 1 inch balls. Place them on a parchment-lined baking sheet.
Once you are done forming balls with all the dough mixture, place the baking sheet in the fridge to chill the balls while you melt the chocolate.

To Coat The Brownie Truffles with Chocolate:

Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, mixing in between, until all the chocolate is fully melted and pourable. (Alternatively, use the double broiler method, see notes below).
Add each peppermint brownie ball into the melted chocolate and coat using a spoon. Slowly remove with a fork, letting any excess melted chocolate drip off, and place back on the parchment-lined baking sheet. (see notes below)
Repeat with the remaining balls. Sprinkle additional crushed candy canes on top, and place back in the fridge until the chocolate hardens completely.
Enjoy or store in the fridge in an air-tight container!

Notes

Chocolate Sandwich Cookies – I used oreos for this recipe, but you can also use any other chocolate sandwich cookie. For gluten-free option, use a gluten-free chocolate sandwich cookie.

Peppermint Flavor – This recipe uses candy canes. You can also use peppermint chocolate sandwich cookies which come around during the holidays. If you don’t like peppermint, simply omit it from this recipe.

Dipping the Brownie Balls into Chocolate – Make sure the brownie balls are chilled if possible prior to dipping them into the melted chocolate to coat. Pour out small amounts of the melted chocolate into a smaller glass bowl to make it easier to coat each one. This way, you can also heat the melted chocolate again if needed.

Nutrition

The post Vegan Gluten-Free Peppermint Brownie Truffles appeared first on Vegetarian Gastronomy.

Oreo Peppermint Chocolate Bark Recipe (Vegan)

2019-12-17T05:08:13Z

Looking for the easiest dessert or holiday treat to make? What’s better than an assortment of Chocolate Bark! This particular Oreo Peppermint Chocolate Bark Recipe is made with only 2-ingredients, takes about 10 minutes to make, and will win over any crowd! Or read below and learn how to make your own favorite combination!

One of my favorite things to make during the holidays is Chocolate Bark.

I love making several batches to pass out to friends in our neighborhood along with our family holiday cards. It’s always a huge hit and the perfect sweet treat! Not to mention, they look great!

Whether you’re feeling festive, want to make something super easy to pass out to friends or teachers, or need something sweet for a holiday party, you can’t go wrong with any type of chocolate bark recipe!

What Is Chocolate Bark?

Chocolate Bark is a sheet of chocolate covered with an assortment of nuts, dried fruit, candy, seeds, sea salt, etc. You can sprinkle on almost anything that goes well with chocolate.

Is Chocolate Bark Vegan?

Yes, it can easily be made vegan! As long as the sheet of chocolate and toppings are vegan, you’re good to go. You can use vegan chocolate chips (dark or semi-sweet) or melt vegan white chocolate.

Actually, you’d be surprised how many store-bought dark chocolate barks are vegan, so make sure to read the label. I just came back from Portland with the most delicious vegan dark chocolate bark recipe topped with ginger candy and sea salt!

Oreo Peppermint Chocolate Bark

One of my favorite easy chocolate recipes involves peppermint and oreo cookies. This Oreo Peppermint Bark Recipe is only 2-ingredients, super easy to make, festive, and will please just about anyone!

During the holidays, you can find mint or peppermint Oreos at grocery stores, or candy cane Joe Joe’s at Trader Joe’s. Out of the three, I love the candy cane Joe Joe’s, so that’s what I typically use, but all of them are vegan and will work just fine.

So the two ingredients?

Chocolate Chips
Candy Cane Joe Joe’s, Mint Oreos, Peppermint Oreos, or regular Oreos

That’s IT! And if you can’t find the seasonal cookies, just use original Oreos and crushed candy canes!

Before I show a step-by-step on how to make this oreo peppermint chocolate bark recipe, let’s quickly go through the process of making any chocolate bark. That way you can see just how easy it is to customize your own recipe based on what you like and what you have in your kitchen.

Hopefully, it’ll inspire you to make your own creation this holiday season!

How To Come Up With Your Own Favorite Bark Recipe

Technically you don’t even have to measure out the ingredients. Just melt a decent amount of chocolate and sprinkle away!

Here are the basic steps and components of making your own variety of chocolate bark:

Add your favorite chocolate chips to a microwave-safe bowl.
Microwave the chocolate chips in 30sec increments, mixing frequently in between with a spoon, until all the chocolate is completely melted and smooth/pourable!
Line a flat baking sheet with parchment paper.
Pour the melted chocolate in the center of the baking sheet. Then slowly spread by tilting the sheet in a circular motion. The goal is to get an even sheet of chocolate. The thickness depends on preference and what your toppings are.
Sprinkle on any assortment of nuts, dried fruit, candy, seeds, chopped cookies, etc. Make sure the toppings stick to the chocolate sheet.
Ideally, let the finished chocolate bark harden at room temperature for a few hours to avoid streaks in your chocolate, but I’m usually impatient and place it in the fridge to let the chocolate set.
Once the bark is completely hardened, break it up into pieces using your had, or if you want even squares, use a large chopping knife to cut it into sections.

That’s IT! If you got lost, here’s a super quick recap of how easy this is:

Microwave and melt chocolate
Pour melted chocolate on a pan and spread.
Sprinkle toppings
Allow the chocolate to harden.
Break the bark into pieces

Even my kids make it! Simple, yet looks and tastes delicious! I have some additional tips and variations down below, so keep reading.

Different Variations of Bark

If you’re still scratching your head trying to come up with fun chocolate bark recipe combinations, I’ve got you covered!

Chopped Nuts: almonds, walnuts, mac nuts, pecans, cashews, pistachios, peanuts
Seeds: pumpkin seeds (pepitas), sunflower seeds, hemp seeds, chia seeds
Dried Fruit: dried gogi berries, cranberries, apricots, mango, raisins
Chopped Cookies: Oreos
Candy: candied ginger or citrus, candy canes
Coconut: dried flakes or shredded
Chopped Pretzels
Nut Butters: drizzle on top of the toppings to finish it off, or add small dollops of it straight onto the chocolate sheet and then swirl it with a toothpick to create a fun marbled effect.
Fresh Fruit: pomegranate pearls

How To Make The Easiest Oreo Peppermint Dark Chocolate Bark – Step By Step

1. Chop up the Candy Cane Joe Joe’s or Peppermint Oreos. Alternatively, chop up original Oreos and Candy Canes.

2. Melt the chocolate chips in the microwave in 30-second increments, mixing in between, until all of the chocolate is melted.

3. Add the chopped ingredients into the melted chocolate and toss a few times with a large spoon to mix and coat the cookies with the melted chocolate.

4. Scoop out or pour the cookie-chocolate mixture onto a flat parchment-lined baking sheet.

5. Since this is a thick cookie-chocolate mixture, instead of tilting the baking sheet to spread, use the back of a large spoon to spread the mixture until you have an even desired bark thickness.

6. Sprinkle on some additional chopped cookies (or cookies + candy cane). Be sure they stick to the chocolate bark.

7. Allow the chocolate bark to settle and harden at room temperature for about 2 hours, or place in the fridge to make it quicker.

8. Once completely set, break the chocolate-cookie slab into pieces using your hands or a knife.

How Long Does Chocolate Bark Keep?

Store the chocolate bark in an airtight container in the fridge for up to a week. If you’re using fresh ingredients such as herbs or pomegranate pearls, it may only keep for a few days.

Although this Oreo Bark won’t easily melt at room temperature, the only way to guarantee this is to temper the chocolate. Therefore, I’d recommend storing it in the fridge until ready to serve if possible.

Tips

Melting Chocolate. The easiest way to melt chocolate is by using a microwave in 30-second intervals, mixing in between. If you over-heat or skip the mixing steps in between, the chocolate may overheat and clump.

Bark Thickness. Bark thickness depends on preference and what your toppings are. I like to keep mine on the thin side, especially if I’m using an assortment of small seeds, chopped nuts, and dried fruit. But if I’m using other larger candy pieces or adding in cookies, the bark should be on the thicker side.

Mix or Sprinkle Toppings. Totally a preference. But with things like small seeds or cookies, I like to do both. Mix some into the melted chocolate before pouring, and sprinkling on top. On the other hand, for my pomegranate bark, I enjoy the flavor of pure chocolate as the bark base.

Festive Chocolate Bark. Get creative with color combinations if you’re making bark for the holidays! I love using pomegranate pearls or dried cranberries for that bright shiny deep red. Chopped pistachios or pepitas adds green colors. Use crushed candy canes or candied ginger or citrus for that shine.

Allowing the Chocolate Bark to Settle. I’m pretty impatient when it comes to chocolate bark. So I end up leaving it out for 15 minutes and then placing it in the fridge so it settles quickly. But if you have the time, the ideal way to avoid imperfections in the chocolate is to let it cool at room temperature for a few hours.

Craving More Simple Holiday Treats?

Here are a few of my favorite easy vegan holiday treats:

Oreo Peppermint Chocolate Bark

This particular Oreo Peppermint Chocolate Bark Recipe is made with only 2-ingredients, takes about 10 minutes to make, and will win over any crowd!

Course Candy, Dessert

Cuisine Gluten-Free, Vegan

Keyword easy vegan bark recipe, oreo cookie recipe, recipe with oreo cookies, vegan chocolate bark recipe

Prep Time 10

Cook Time 0

Total Time 10

Servings pieces

Calories 149kcal

Author Anjali Lalani

Ingredients

10 oz vegan chocolate chips
, white or dark chocolate (see notes below)
15 candy cane Joe Joe's, peppermint Oreos, mint Oreos, or regular Oreos

, chopped (see notes below)
2 candy cane Joe Joe's, peppermint Oreos, mint Oreos, or regular Oreos

, finely chopped (for topping)

US Customary – Metric

Instructions

Line an 8×8 baking pan with parchment paper. Use enough paper to leave a 1-inch overhang on each side. Alternatively, line a flat baking sheet with parchment paper.
Place the chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, mixing in between, until all the chocolate is fully melted and pourable. (Alternatively, use the double broiler method, see notes below).
Add the 15 chopped cookies to the chocolate and mix to combine. Pour the entire mixture into the 8×8 lined baking pan and spread evenly. Use a spatula to smooth out the top.
Sprinkle the additional finely chopped cookies on top. Let it sit for about 15 minutes, and then chill in the fridge for about 10 minutes or until the chocolate becomes solid (see notes below).
Lift the whole bark holding onto the paper overhang and cut into pieces with a knife! Store in an airtight container in the fridge until ready to serve.

Notes

Chocolate –

You can use dark chocolate, semi-sweet chocolate, or your favorite vegan white chocolate. Trader Joe’s semi-sweet chocolate chips also happen to be vegan.

Melting Chocolate –

The easiest way to melt chocolate is by using the microwave as instructed above, but be patient. If you over-heat or skip the mixing steps in between, the chocolate may overheat and clump.
If you want to use the double broiler method to melt the chocolate chips, see below on instructions for setup.

Allowing the Chocolate Bark to Settle – I’m pretty impatient when it comes to chocolate bark. So I end up leaving it out for 15 minutes and then placing it in the fridge so it settles quickly. But if you have the time, the ideal way to avoid imperfections in the chocolate is to let it cool at room temperature for a few hours.

Storing – Although this Oreo Bark won’t easily melt at room temperature, the only way to guarantee this is to temper the chocolate. Therefore, I’d recommend storing it in the fridge until ready to serve if possible.

To Setup A Double Broiler:

Find one medium size pot and a metal bowl. The size of these two items should be such that when the metal bowl is placed on top of the pot, the two are nested together.
Add about 2 inches of water to a saucepan and simmer on low-medium heat.
Add the chocolate chips to another metal bowl.
Set the bowl on top of the pot with the simmering water so that the two pieces nest together. Note that the bottom of the metal bowl should not be touching the simmering water when nested together. If this happens, remove some of the water. The steam from the simmering water is being used to heat up the chocolate chips
Stir frequently until the chocolate chips are completely melted.

Nutrition

The post Oreo Peppermint Chocolate Bark Recipe (Vegan) appeared first on Vegetarian Gastronomy.

Easy Vegan Snickerdoodles Recipe (No-Bake)

2019-11-01T18:07:02Z

If you’re looking for the easiest quickest vegan snickerdoodle recipe, this is it! Only 6 ingredients, no-bake, takes less than 10 minutes to make, gluten-free, and has that perfect pillowy, chewy, soft texture you crave in traditional snickerdoodles!

This post was sponsored by Bob’s Red Mill, but the opinions and text are fully my own.

Ok…I’m just going to come out and say it. This is the easiest and best snickerdoodle recipe you’ll ever make!

How do I know this? Because I’ve tested, tried, and passed it around to neighbors, friends, and family who can’t get enough of these no-bake cookies! Even a few strangers tried them at my kid’s doctors appointment and gave them two thumbs up.

In general, I’m not a huge cookie person unless I’m enjoying them warm and fresh out of the oven. But when it comes to snickerdoodles, I’ll take them in any form. There’s just something I crave when it comes to that pillowy thick soft cinnamon-sugary goodness.

So, I knew I had to create my own version of a healthy no-bake cookie that resembled a snickerdoodle, and I have to say I nailed it. Especially when you hear people say “mmm…so good!” as they inhale as many of these vegan snickerdoodles as they can.

And the best part? They take less than 10 minutes to make, contain only 6 ingredients, and have that perfect flavor and texture.

What Is A Snickerdoodle?

If you think a snickerdooodle is just a sugar cookie rolled in cinnamon, you have it all wrong.

Although traditionally, they both share the same basic ingredients (butter or oil, sugar, and flour), there’s two key ingredients that are different in snickerdoodles, and that’s cream of tartar and cinnamon.

(Warning…the science geek in me is coming out right now)

Ever wonder why snickerdoodles have that extra soft and pillowy texture? It’s because of the cream of tartar.

When mixed with boiling sugar, cream of tartar acts as an interfering agent and prevents the natural tendency of sugar to bind together. This prevents the sugar crystals from forming while the cookies are baking, hence the soft pillowy texture as opposed to traditional sugar cookies!

How Does This No-Bake Recipe Compare to the Traditional Baked Version?

I know what you’re thinking…if cream of tartar is so important when it comes to snickerdoodles, how do you get the same texture creating a no-bake version of the recipe?

Well, I’m not going to sit here and tell you this no-bake cookie is exactly the same in texture to a baked version. That’d be silly.

But, they taste the same, are super delicious, and honestly quite close in texture! How you ask? With the perfect combination of two different grain-free flours.

Why Is This Snickerdoodle Recipe The Easiest To Make?

If you’re craving that cinnamon-sugary goodness in the form of a cookie, then this vegan snickerdoodle recipe is the best way to make that happen.

6 ingredients
less than 10 minutes start to finish
no food processor or mixer necessary
mixing by hand or fork

It’s as simple as dump in a bowl, mix, roll out into round balls, coat in a dry cinnamon-sugar mixture and that’s it! You can press them down with a fork if you want that cookie shape, but we prefer the fuller round thick bites.

How To Make Any Healthy No Bake Cookie or Bite?

These no-bake snickerdoodles are:

vegan
gluten-free
oil-free
refined sugar-free (recipe option)
made with all whole foods

The beauty of no bake cookies is that they can easily be made healthy without sacrificing flavor, texture, or taste. And since they are not physically going into the oven, there’s more wiggle room as to what you can add.

Here are a few base ingredients I like to use when making healthy no bake cookies, bites, or bars.

Flour – Use Almond and/or Coconut Flour

Substitute processed flours for coconut flour and/or almond flour. Both are slightly different depending on what texture you’re trying to achieve.

Coconut flour and almond flour are both gluten-free, grain-free, high in fiber, and less processed than even the healthier whole grains we usually incorporate. They do not need to be fortified.

Since almond flour is simply finely ground almonds, and coconut flour is dried coconut meat, they both taste great raw without that off-putting taste you may get from other grains in their raw form.

When using these grain-free flours in baking, the quality of the product really matters for taste and texture. I’ve tried a few brands out there, and Bob’s Red Mill continues to be at the top of my list!

Bob’s Red Mill makes a superfine almond flour and coconut flour that I love using, especially for no-bake desserts. It gives them that soft consistency and dense, non-crumbly texture.

Oil or Butter – Use Nut or Seed Butter

Substitute oil or butter in no-bake recipes for a nut or seed butter.

Using nut or seed butters is more nutritious since you’re obtaining fats from whole plant foods rather than solid fats. Nut butters also gives great flavor and creaminess, while adding extra protein and fiber into your snacks.

I love using almond butter, peanut butter, cashew butter, and sunflower seed butter when it comes to no-bake recipes. But make sure to check the ingredients and avoid brands with added sugar and/or oil.

Sugar – Use natural sweeteners

I enjoy everything in moderation, but when possible, I try to avoid using refined sugar when cooking at home.

My three go-to natural sweeteners are dates, pure maple syrup, and coconut sugar. For vegan no-bake cookies or bites, I typically use pure maple syrup since it’s already in liquid form, mixes in easily, and doesn’t require any blender or food processor.

Vegan Snickerdoodle Ingredients

For these no-bake vegan snickerdoodles, I tested out a few variations of ingredients to achieve that perfect snickerdoodle-like taste and texture I was craving without having to bake them in the oven.

The end result was soft, pillowy, thick, and slightly chewy!

Bob’s Red Mill Superfine Almond Flour – Majority of the mixture because it’s really fine, higher in protein, and makes for dense no-bake bites
Coconut Flour – Small amount to absorb some of the liquid and moisture, creating more of a pillowy thick texture
Almond Butter – More subtle in taste (as opposed to peanut butter) so it doesn’t overpower the snickerdoodle flavor
Pure Maple Syrup – Liquid sweetener that doesn’t require a food processor or blender to mix in
Cinnamon – You can’t have vegan snickerdoodles without cinnamon!
Sugar-Cinnamon Mixture – To roll the cookies in

I tested the recipe using almond flour only, coconut flour only, and a combination of both. Ultimately using mostly almond flour with a little bit of coconut flour to absorb more moisture worked well.

How To Make The Easiest Vegan Snickerdoodles – Step by Step

Mix together the raw sugar and cinnamon. Set aside. (see recipe notes for a refined-sugar-free version)

In a medium bowl, combine the maple syrup and almond butter with a fork or small whisk.

In another small bowl, mix the almond flour, coconut flour, and cinnamon. Add it to the almond butter-maple syrup mixture.

Combine using a fork or your hands.

Let the mixture sit for a few minutes.

Using a tablespoon, scoop out the dough-like mixture and roll into balls.

Immediately roll in the sugar-cinnamon mixture. Make sure that you get even amounts of the cinnamon and sugar to stick to the outside.

Enjoy the bites immediately, flatten with a fork into cookie shapes, or store in the fridge and enjoy throughout the week!

Whenever I make a batch, they get devoured the same day without even making it into the fridge. So be sure to make double the batch!

Tips & Variations

This vegan snickerdoodles recipe is very forgiving, but just in case, here are a few tips to watch out for:

If you make your own almond flour or use almond meal, the texture may not be the same since I recommend using superfine almond flour.
You can substitute almond butter for peanut butter or sunflower seed butter, but the taste will change. It’ll still taste great, but both peanut butter and sunflower seed butter have a slightly more overpowering taste than almond butter.
If you substitute coconut flour for almond flour (i.e. use all almond flour), this recipe should still turn out great. You may need to add a little more almond flour depending on how soft the dough is before you roll out the bites.
If you substitute almond flour for coconut flour (i.e. use all coconut flour), you will definitely need to add more liquid to this recipe, but can easily make it work. Start by mixing what is listed in the recipe, then slowly add a little maple syrup and almond butter as needed until you get a dough-like mixture that is easy to roll out and not crumbly.
To keep this recipe completely refined-sugar-free, use coconut sugar for the sugar-cinnamon coating. But note that the taste will vary slightly when compared to traditional snickerdoodle cookies.
If you want that ultra snickerdoodle taste, add some raw sugar into the flour-cinnamon bowl before making the mixture (see recipe notes).

If you’re looking for another great no-bake recipe, check out my Protein-Packed Chocolate Cookie Dough Bites!

Easy Vegan Snickerdoodles Recipe (No-Bake)

These vegan snickerdoodles are made with only 6 ingredients, no-bake, takes less than 10 minutes to make, vegan, gluten-free, and has that perfect pillowy, chewy, soft texture!

Course Appetizer, Cookies, Dessert, Snack

Cuisine Gluten-Free, Vegan

Keyword easy no bake cookies, gluten free snickerdoodles, healthy no bake cookies, vegan snickerdoodles

Prep Time 10

Cook Time 0

Total Time 10

Servings bites

Calories 89.6kcal

Author Anjali Lalani

Ingredients

3/4 cup Bob's Red Mill Super-fine Almond Flour
2 tbsp Bob's Red Mill Coconut Flour
2 tbsp almond butter , salted (see notes below)
3 tbsp pure maple syrup
3/4 teasp ground cinnamon

For Cinnamon-Sugar Coating:

1 tbsp ground cinnamon
1.5 tbsp raw sugar , see notes below

Instructions

Combine the ingredients for the Cinnamon-Sugar Coating in a bowl and set aside.

To Make No-Bake Cookies

Add the pure maple syrup and almond butter in a separate bowl and whisk to combine.
In another small bowl, combine the coconut flour, almond flour, and cinnamon. (see notes below)
Add the flour mixture to the wet ingredients.
Combine fully with a fork or your hands. The resulting mixture should not be sticky, but soft and dough-like.
Using a tablespoon, scoop out small amounts of the dough-like mixture and roll into round balls.
Immediately place in the Cinnamon-Sugar bowl mixture and roll to coat and cover completely.
Repeat with the remaining dough.
Enjoy immediately as bites or flatten with a fork for a cookie shape.
Store in the fridge for up to a week.

Notes

Sugar – You can omit the coating, but I highly recommend it. I also recommend rolling these bites in raw sugar insted of coconut sugar for that true snickerdoodle taste. Lastly, if you want to take these cookies up a notch, add 1/2-1 tbsp raw sugar into the dry flour mixture bowl before making the mixture.

Almond Flour – If you make your own almond flour or use almond meal, the texture may not be the same since I recommend using superfine almond flour.

Almond Butter –

I used salted almond butter with this recipe with no added oil or sugar.
Substitution – You can substitute almond butter for peanut butter or sunflower seed butter, but the taste will change. It’ll still taste great, but both peanut butter and sunflower seed butter have a slightly more overpowering taste than almond butter.

Flour Substitutions –

If you substitute coconut flour for almond flour (i.e. use all almond flour), this recipe should still turn out great. You may need to add a little more almond flour depending on how soft the dough is before you roll out the bites.
If you substitute almond flour for coconut flour (i.e. use all coconut flour), you will definitely need to add more liquid to this recipe, but can easily make it work. Start by mixing what is listed in the recipe, then slowly add a little maple syrup and almond butter as needed until you get a dough-like mixture that is easily rolled and not crumbly.

Refined-Sugar Free – To keep this recipe completely refined-sugar-free, use coconut sugar for the sugar-cinnamon coating. But note that the taste will vary slightly when compared to traditional snickerdoodle cookies.

Nutrition Information – Above does not contain the rolled cinnamon-sugar coating.

Nutrition

The post Easy Vegan Snickerdoodles Recipe (No-Bake) appeared first on Vegetarian Gastronomy.

Thai Vegan Noodle Soup (low-carb)

2019-10-31T03:31:52Z

Looking for an easy and quick meal for all those busy days? This flavorful Thai Vegan Noodle Soup is packed with vegetables and pan-fried tofu! It’s vegan, gluten-free, low-carb, and a great way to warm up on those cold days!

This post was sponsored by Miracle Noodle, but the opinions and text are fully my own.

Anyone else feel like life is moving too fast by with all the craziness that Fall and Winter brings?

I’m talking about school starting, Halloween, Thanksgiving, weekday and weekend sports, the holiday parties…not to mention work, getting meals on the table, and all the daily day-to-day tasks and chores!

Wow! We really do seem to just want to pack it all in despite how crazy it makes our lives!

This is usually around the time where priorities about myself start to go down the drain because of how busy I am, but this year is different. I’m working out every day, getting to bed on time, getting away for the weekend with friends, and most important…making sure I get solid meals in for myself every single day, especially for breakfast and lunch!

Working Lunches From Home

Unless I’m already out of the house running errands, or meeting a friend for lunch, it’s much easier to make something at home before picking up the kids from school.

Sometimes I have leftovers from recipe trials, but most of the time, I’m scavenging my fridge trying to figure out what quick healthy meal I can piece together.

Low-Carb Miracle Noodles

I go back and forth with light and heavy lunches depending on my workout that day. After going through a few weeks of low-carb back in January of 2017, I discovered Miracle Noodle and have been rotating them into my meals ever since.

I’m no longer low-carb of course, but I love the taste and texture of Miracle Noodles and how easy they are to prepare and incorporate into many different meals.

Miracle noodles are also a great option when you’re craving those carbs but don’t want that super heavy lunch that’s going to make you sleepy in the afternoon.

I love pairing their plain noodles with different sauces, veggies, and protein (such as this Almond Butter Noodle Stir-Fry recipe) to make a quick and easy single-serving size meal. So much so, that it’s become a weekly staple!

Miracle Noodle Ready To Eat Meals

Miracle Noodle also features 6 vegan ready-to-eat meals using their plant-based low-carb noodles:

Green Curry
Pad Thai
Spaghetti Marinara
Japanese Curry
Thai Tom Yum Soup
Vegan Pho

Now I’ve never been one to dive into ready-to-eat meals because they’re typically full of preservatives and unhealthy ingredients.

But after looking at the ingredients and nutrition label on these Miracle Noodle pre-packaged meals, I gave the Spaghetti Marinara & Thai Tom Yum Soup a try and enjoyed them both!

Are Store-Bought Packaged Meals Healthy

Generally speaking, most store-bought packaged meals are full of preservatives, fillers, and unhealthy ingredients.

So what made me try Miracle Noodle ready to eat meals?

Simple! I checked their ingredients and nutrition label for these things:

preservatives (sodium content)
sodium content
recognizable ingredients

Check out the full list of ingredients in the Miracle Noodle Thai Tom Yum meal!

Konjac Shirataki Noodles (low-carb miracle noodles)
Coconut Milk
Bamboo Shoots
Straw Mushrooms
Tom Yum Paste (coconut oil, lemon grass, onion, galangal, salt, chili, lime, garlic, kaffir lime leaves)
Coconut Sugar
Shallot
Lemon Grass
Galangal
Red Chili
Kaffir Lime Leaves
Coconut Oil

That’s IT! You guys…I recognize every single ingredient on this package and it doesn’t contain a ton of sodium! Of course, I couldn’t help but add in some seasoned sauteed veggies and pan-fried tofu to make it more filling.

This Thai Tom Yum vegan noodle soup is the perfect quick and easy meal, especially during the cooler months!

What Makes This Vegan Noodle Soup Low-Carb?

The Konjac Shirataki Noodles. They can be a great alternative to traditional pasta and rice noodles because they are low/zero calorie, soy-free, low-carb, grain-free, gluten-free, and plant-based.

I’ve tried a few different low carb noodles out there, but they’re typically too “crunchy”, don’t absorb sauces well, or don’t have that typical noodle-like texture that we all crave.

The Perfect Way To Cook Tofu & Veggies

I added a bunch of veggies and tofu to this vegan noodle soup, and seasoned them prior to adding the ready to eat Thai Tom Yum package.

What’s worse than mushy noodles? Poorly cooked veggies or non-textured tofu!

Vegetables. I have an issue when it comes to tough or overcooked veggies. They need to be cooked until tender but still crisp and slightly crunchy in texture.

The key to perfectly cooked veggies is a little oil, a good pan, and the cooking temperature. I recommend cooking veggies on medium-high heat, tossing often until they are slightly charred and cooked through.

Tofu. I’m a ‘textured’ over ‘silken or soft’ tofu person. You’ll never see me opt for plain silken tofu. If I had a choice, it’ll be pan-fried. It’s ridiculous how easy it is to pan-fry your own tofu at home without needing a lot of oil or any fancy water removing gadgets. The key is simply to have a good pan and the right temperature.

How To Make Thai Vegan Noodle Soup – Step by Step

Since this is a soup, cut the veggies up into larger pieces. Saute with a little oil on medium-high heat until the veggies are tender and cooked through, but not mushy and still retain a slight crunch.

Pan-fry the cubed tofu, tossing until most sides are brown and crispy.

Season the sauteed veggies and pan-fried tofu with some soy sauce and sriracha or chili sauce.

Add some water and the Miracle Noodle ready to eat Thai Tom Yum package.

Heat and simmer for an additional 5 minutes and serve hot!

This Thai Vegan Noodle Soup is

easy to make
healthy
veggie-loaded
contains protein
flavorful
low-carb
gluten-free

Their ready-to-go meals are perfect when you need something fast. Simply add your own veggies or protein and you have yourself a healthy easy vegan soup!

Thai Vegan Noodle Soup (Low-Carb)

This flavorful Thai Vegan Noodle Soup is packed with vegetables and pan-fried tofu! It's vegan, gluten-free, low-carb, and a great way to warm up on those cold days!

Course Appetizer, Main Dish, Soup

Cuisine Gluten-Free, Thai, Vegan

Keyword easy vegan soup, noodle soup recipe, thai noodle soup, vegan noodle soup, vegan soup recipe

Prep Time 5

Cook Time 10

Servings

Calories 135.34kcal

Author Anjali Lalani

Ingredients

1 pack Miracle Noodle Ready To Eat Thai Tom Yum
1/2 onion , diced into large pieces
1/2 red bell pepper , diced into large pieces
1/2 green bell pepper , diced into large pieces
1/2 portobello mushroom , sliced and halved
3 oz. firm tofu , cubed
2 teasp tamari , or soy sauce
1/2 teasp coconut sugar , or preferred sugar
sriracha or chili sauce
1 tbsp avocado oil , or any cooking oil

Instructions

To Prepare Tofu (optional, see notes below):

Place tofu in 2 clean paper towels one at a time and gently press/squeeze to remove excess stored liquid (without breaking up the tofu).
Pan fry cubes in a non-stick pan on medium-high heat with 1/2 tbsp oil. Gently mix and turn frequently until all the water is burned off and the tofu is lightly golden brown on most sides (be sure not to burn the tofu). If you find that the tofu is sticking to the pan, add a little more oil. Prepare veggies at the same time.
Once the tofu is done, set aside in a bowl.

To Prepare Veggies:

Heat 1/2 tbsp oil on a non-stick soup pot on medium heat.
Add all the veggies. Saute on medium-high heat until cooked and tender, but still remain crispy. Turn frequently. If you find the veggies burning, lower the heat or add additional oil.

To Prepare Soup:

Add the pan-fried tofu to the sauteed veggie pot.
Add the Miracle Noodle Ready To Eat Thai Tom Yum Package to the pot with the veggies and tofu.
Simmer for 5 minutes, and serve hot!

Notes

Tofu – I prefer pan-fried tofu, but you can skip cooking the tofu and add in the cubed tofu.

Vegetables – Feel free to add any veggies you want, such as spinach, bok choy, , zucchini, etc.

For extra spice, add sriracha to taste when serving.

Nutrition

The post Thai Vegan Noodle Soup (low-carb) appeared first on Vegetarian Gastronomy.

Healthy Dairy Free Ranch Dressing (Vegan)

2021-03-18T00:07:13Z

You can enjoy ALL the ranch you want with this dairy-free ranch dressing recipe! Only 1-bowl, easy, healthy, vegan, made with whole ingredients, and so much better than any store-bought ranch dressing!

This recipe was originally published on 11/29/2015.

This easy dairy-free ranch dressing tastes SO much better than any store-bought version I’ve ever had.

It’s also full of clean, whole food ingredients so you can dip and drizzle away to your heart’s content! We love using it as a dip with veggies or pizza, drizzling it on salads or tacos, or using it as a spread for burgers!

Ranch Dressing & Me

Ranch dressing and I go way back. I’d even go as far as to say we have a history together, and it goes something like this…

Growing up, ranch dressing was one of my favorites and the only way I’d eat raw veggies or a salad.
During college, I enjoyed Ranch with zucchini fries and late-night cheesy breadsticks in the dorms while studying.
About halfway through college, I gave up eggs, and using Ranch as a dipping sauce was one of the last and hardest things to let go (yes…even harder than a cookie).

My husband (BF at the time), used store-bought Cucumber Ranch Dressing since it was the only flavor that was eggless, but it didn’t quite taste the same.

But a few years into our marriage, I convinced him to stop buying the store-bought Cucumber Ranch because of all the processed ingredients and how unhealthy it was.

…and then I went vegan.

I started to crave that creamy, subtle herb, slightly tangy flavor. And my love for Ranch came back. So much so, that I had to create my own healthy vegan version. After experimenting with a few different ingredients, I fell in love with this delicious Dairy-Free Ranch Dressing Recipe!

Is Ranch Dressing Vegan?

Traditional ranch dressing usually includes ingredients like buttermilk, sour cream, and/or mayonnaise. So no…most store-bought ranch dressings are not vegan.

You could technically swap the ingredients for store-bought vegan substitutes, but I still love this ranch recipe over all others because it avoids the use of preservatives and tastes exactly like the ranch dressing I grew up with!

Is Ranch Dressing Healthy?

Have you ever looked at the ingredients in ranch dressing at the store? It’s full of dairy, unhealthy fats, processed ingredients, and fillers. Not very healthy in my opinion.

But when you create a healthy vegan ranch dressing made with whole foods, that is just as creamy and tastes exactly like the store-bought versions you grew up with…then dip away!

Vegan Ranch Dressing Made With Whole Foods

This vegan dressing is an 8-ingredient, 1 blender, easy recipe that’s made with ingredients you already have on hand. It really doesn’t get easier than this.

I tried using vegan mayo or tofu as the base for this recipe, but the taste just didn’t cut it.

So cashews it was! Blended cashew cream makes for the perfect neutral non-overpowering flavor and texture. This base combined with a few other ingredients makes for an ultra-creamy, but not heavy, tangy, herbal flavor that makes Ranch so irresistible!

Base – cashews
Acid – apple cider vinegar & lemon juice
Fresh herbs – parsley & cilantro
Spices – onion & garlic powder

I even love throwing in a small piece of cucumber if I can to take it up a notch!

How To Make Dairy Free Ranch Dressing – Step by Step

Once you see how easy this recipe is, you’ll be making a batch or two every week!

Add all the ingredients, except for the fresh herbs, into a blender.

If you’re using a powerful blender such as a Vitamix, you do not need to pre-soak the cashews. Otherwise, soak and drain the cashews before placing them in the blender.

Blend until completely smooth and creamy.

Add the chopped fresh cilantro and parsley, season to taste with salt, and freshly ground black pepper.

Make double the batch and store it in the fridge for a few days.

Ideas For Using Vegan Ranch Dressing

Using this dairy free vegan ranch dressing will be easy! The hard part is making sure you have enough, so make sure to double the batch! Here are a few of my favorite ways to use this creamy vegan sauce:

Use it as a dip for veggies, fries, etc.
Spread it onto your favorite sandwich or burger
Drizzle it on pizza or tacos
Use it as it was originally intended…an awesome vegan salad dressing!

My favorite recipes to pair with this vegan ranch:

Are you looking for more easy sauces? Check out my Spicy Roasted Red Pepper Sauce, Green Peruvian Sauce, Creamy Cilantro Tahini Sauce, or Sweet Jalapeno Lemon Cream Sauce.

Healthy Dairy-Free Ranch Dressing (Vegan)

You can enjoy ALL the ranch you want with this vegan, clean, “better than store-bought” cucumber ranch dressing!

Course Condiment, Salad, Side Dish

Cuisine American, Gluten-Free, Vegan

Keyword dairy free ranch dressing, healthy ranch dressing, vegan dressing, vegan ranch dressing

Prep Time 10

Cook Time 0

Total Time 10

Servings servings (makes 1 cup total)

Calories 93kcal

Author Anjali Lalani

Ingredients

1/2 cup raw cashews , soak for 3-4 hours in water if not using a powerful blender
1/4 cup water
1 tbsp apple cider vinegar
1/2 teasp lemon juice
1/2 teasp onion powder
1/4 + 1/8 teasp salt , adjust based on taste
1 clove garlic
2 tbsp Persian cucumber , (optional) or any cucumber chopped
freshly ground black pepper
1 tbsp fresh cilantro , finely chopped
1/2 tbsp fresh parsley , finely chopped

Instructions

If you had to soak your cashews, drain them.
Place the cashews along with the other ingredients, EXCEPT the chopped cilantro and parsley, into a blender (I used my Vitamix, but any blender will work.).
Blend until completely smooth. Taste and feel free to adjust the amount of lemon juice and/or salt if needed.
Empty the contents of the blender into a bowl. Mix in the finely chopped parsley and cilantro.
Chill and store in the fridge until ready to use. Drizzle over salads, use as a dipping sauce, or spread on your favorite sandwich!

Notes

Cashews – You do not need to soak the cashews if you are using a powerful blender such as a vitamix. Simply blend on high until the dressing gets nice and creamy. If you do not have a powerful blender, this recipe will still work just fine, as long as you soak the cashews for 3-4 hours prior to blending to ensure creaminess.

Cucumber – I love the added taste cucumbers bring to this recipe, but you can just as easily omit the cucumbers.

Batch Size – depending on the size of your blender container, you may need to make twice the batch to make sure that the cashews fully blend into a creamy smooth dressing.

Nutrition

The post Healthy Dairy Free Ranch Dressing (Vegan) appeared first on Vegetarian Gastronomy.

No-Bake Salted Caramel Chocolate Chip Cookie Bars (Vegan)

2019-09-09T05:01:49Z

These 6-ingredient No-Bake Salted Caramel Chocolate Chip Cookie Bars are decadent and rich, yet healthy and easy to make! These 2-layer vegan bars are perfect for breakfast, snack, or dessert!

This post was sponsored by NOW Foods, but the opinions and text are fully my own.

A salted caramel cookie bar mixture combined with mini chocolate chips, followed by a rich and decadent layer made up of dark chocolate and salted caramel cashew butter swirls.

Oh, and did I mention that they’re:

easy to make
healthy
6 ingredients
no-bake
gluten-free
vegan
refined sugar-free

Yep. That’s right…let that all sink in for just a minute before you keep reading.

Nut Butters Are So Versatile

I love incorporating different nut butters into my recipes, this one included.

I typically alternate between using peanut butter and almond butter, but also use cashew butter to make sauces. They’re just so creamy, delicious, and versatile!

Spread on toast, top with fruit and seeds
Drizzle on oatmeal
Stuff into dates
Dip into with apples
Make sandwiches
Blend into sauces for a tofu stir-fry, pra ram, or lettuce wraps
Add to curries

And of course my ultimate favorite…EAT WITH A SPOON! When you see me and my daughter digging into the jar with a spoon, you know it’s a good quality delicious nut butter!

Delicious Nutty Infusions

That’s exactly what happened with the first batch of NOW Foods’ new Nutty Infusions™ , especially the Salted Caramel Cashew Butter! I love the simple ingredients, and the creamy cashew butter combined with molasses gives such great flavor.

How can something so simple be so delicious? When you try a spoonful and realize you can’t stop digging in, then you’ll know!

I also love their unique Mango Chili Cashew Butter, and Ginger Wasabi Cashew Butter infusions!

I couldn’t resist the temptation of using the Salted Caramel Cashew Butter and pairing it with chocolate to make a delicious no-bake bar that can serve as a breakfast, snack, or dessert!

Why I Love No Bake Recipes

They don’t require any oven, usually take less effort and are easier to make! Plain and simple.

There’s less accuracy needed since you’re not counting on a baked good to rise and have the right amount of moisture. And the waiting steps, if any, consist of letting them set in the fridge!

As much as I love baked goods like pastries, donuts, and brownies, there’s just something quick and fun about making no-bake recipes, especially ones that serve as sweet snacks or desserts!

Why You’ll Love These Salted Caramel Chocolate Chip Cookie Bars

I’ve made so many batches of these Chocolate Chip Cookie Salted Caramel Bars because they are quick to make.

The only downside is that they’re even quicker to disappear.

I mean salted caramel + cashew butter + chocolate. What’s not to love right?

Salted Caramel Recipes Made Easy

I’ve always loved the flavor of Salted Caramel. That sweet taste that brings pleasure and comfort coupled with the flavor-enhancing abilities of salt.

When I first tried the Nutty Infusions Salted Caramel Cashew Butter , I knew it’d be the perfect way to get that salted caramel flavor into a healthy delicious no-bake bar without having to go through too much effort!

Healthy Ingredients

There are only 6 main Ingredients in these salted caramel bars.

coconut flour
Nutty Infusions Salted Caramel Cashew Butter
maple syrup
chocolate chips
non-dairy milk

Coconut flour is produced from dried coconut meat. It’s fairly high in protein, fiber and fat, and relatively low in carbohydrates by comparison to other flours. So I chose to use it as the base because of its rich texture, natural sweetness, and natural gluten-free properties.

2-Layer Vegan Bar Recipe

This no-bake vegan bar recipe consists of two separate layers that come together pretty quickly.

The first layer is the thicker base and consists of coconut flour, Salted Caramel Cashew Butter, maple syrup, non-dairy milk (if needed), and mini chocolate chips.

The second layer is a basic combination of poured melted dark chocolate marbled with Salted Caramel Cashew Butter.

Using Coconut Flour And Substitutions

Coconut flour and almond flour are two of the most commonly used flours in grain-free baking and each has its own unique delicious taste.

For this particular recipe, I recommend using coconut flour, but if you need to substitute with almond flour, you’ll have to adjust the amount of flour and liquid (cashew butter & maple syrup) with the first layer until you get a dough-like consistency (i.e. too dry, add more liquid, too wet, add more flour).

Coconut flour is particularly absorbent and sucks up a lot of moisture. A general rule of thumb is to replace every 1/4 cup of coconut flour with at least 1 cup of almond flour and decrease the amount of liquid in the recipe. I have only tested this recipe using coconut flour.

Even if you’re not a huge coconut fan, don’t worry because the salted caramel and chocolate flavors come through well.

How To Make No-Bake Chocolate Chip Cookie Salted Caramel Bars – Step By Step

Whisk together the Salted Caramel Cashew Butter and maple syrup in a bowl.

Add the coconut flour and combine. You may need to use your hands for this step to form a dough-like mixture. Use a little non-dairy milk as needed to get the right consistency.

Add in the mini chocolate chips and combine once more.

Firmly press the dough-like mixture into a small parchment-lined pan so that the first layer is about 1 to 1.5 inches thick. Place in the fridge to set while you prepare the second layer.

Melt the dark chocolate chips in the microwave in 30-second increments or stovetop using a double broiler. Add a little coconut oil while melting.

Pour the melted chocolate over the first layer, quickly dollop on a few spoonfuls of the salted caramel cashew butter, and drag a small butter knife through the layer horizontally and vertically to create a marbled pattern.

Place in the fridge until the chocolate layer solidifies, cut into squares, and serve! Store leftovers in an air-tight container in the fridge!

Looking For More Easy No-Bake Recipes?

No-Bake Salted Caramel Chocolate Chip Cookie Bars

These 6-ingredient No-Bake Salted Caramel Chocolate Chip Cookie Bars are decadent and rich, yet healthy and easy to make! These 2-layer vegan bars are perfect for breakfast, snack, or dessert!

Course Breakfast, Dessert, Snack

Cuisine American, Gluten-Free, Vegan

Keyword healthy desserts, healthy vegan snacks, no bake bars, quick vegan snacks, salted caramel bars

Prep Time 15

Total Time 15

Servings bars

Calories 83kcal

Author Anjali Lalani

Ingredients

First Layer:

1/2 cup Nutty Infusions Salted Caramel Cashew Butter
1/4 cup pure maple syrup
1/2 cup coconut flour
4 teasp non-dairy milk , such as unsweetened almond milk (see notes below)
2 tbsp vegan mini chocolate chips

Second Layer:

1 cup vegan dark chocolate chips
1-2 teasp coconut oil
Nutty Infusions Salted Caramel Cashew Butter

US Customary – Metric

Instructions

For First Layer:

Whisk together the cashew butter and maple syrup.
Add the coconut flour and combine using your hands into a dough-like mixture.
Feel free to add a tiny bit of non-dairy milk (1 teasp at a time) to the mixture until you get a good dough-like consistency. If the mixture is too dry, add non-dairy milk, if the mixture is too wet, add a tiny bit more coconut flour.
Add the mini chocolate chips and combine using your hands.
Line a small square or rectangular tray with parchment paper.
Spread and press the coconut flour mixture into the bottom of the pan into an even layer (about at least 1 inch thick, more is fine).
Place in the fridge to set while you prepare the second layer.

Second Layer:

Add the dark chocolate chips and coconut oil in a glass bowl and microwave in 30 second increments, mixing in between, until all the chocolate chips are fully melted. Alternatively use a double broiler to melt the chocolate chips.
Remove the first layer from the fridge. Pour over the melted chocolate chips on the first layer and gently tap or spread with a spoon to create a uniform layer of chocolate. It should cover the entire first layer.
Quickly add dollops of salted caramel cashew butter on top, and drag a small butter knife through the layer horizontally and vertically to create a marbled pattern.
Place in the fridge until the chocolate layer solidifies, cut into squares, and serve! Store leftovers in an air-tight container in the fridge!

Notes

I have only tested this recipe using coconut flour.

For the first layer, you should form a dough-like mixture. If the mixture is too loose, add a tiny bit of coconut flour at a time. If the mixture is too dry and crumbly, add a tiny bit of non-dairy milk at a time until you get the right consistency.

For the non-dairy milk, I used unsweetened almond milk.

Nutrition

The post No-Bake Salted Caramel Chocolate Chip Cookie Bars (Vegan) appeared first on Vegetarian Gastronomy.

Easy Savory Vegetable Pancakes (Vegan)

2021-03-18T00:07:24Z

We all need an easy, healthy, delicious 15-minute meal idea for the entire family. Yes…only 15 minutes! These mini vegan savory vegetable pancakes are made with oat flour and perfect for breakfast, lunch, or snack!

This post was sponsored by Bob’s Red Mill, but the opinions and text are fully my own.

How many times have you run out of ideas on what to make for a meal, felt super lazy about cooking, or had only 10-15 minutes to whip something together before your family has a hunger meltdown?

Believe it or not, even for someone like me who loves to cook and is pretty creative and resourceful in the kitchen, this happens ALL the time! Especially on weekends when I don’t want to be in the kitchen.

Quick, easy, and healthy is the name of the game.

The Easiest 15 Minute Meal For The Entire Family

This savory vegetable pancake recipe is one of the easiest meals I’ve made, and the entire family loves it.

All you have to do is shred a few veggies with a grater, mix it in with oat flour, brown rice flour, water, salt, and lemon juice until it forms a thin batter, and watch it cook on the stove! There’s honestly nothing difficult about this recipe, and the seasoning is very basic.

Although don’t mistake easy and basic for bland and boring. The vegetables, combined with the acid and oat flour make the perfect tasting healthy savory pancakes that you can enjoy for breakfast, lunch, or snack!

The Perfect Savory Vegetable Pancake Recipe

When the kids were toddlers, my mom taught me to make quick savory pancakes recipe using cream of wheat, yogurt, and veggies. No need for fermentation, just whisk and cook similar to a thick dosa or pancakes.

My husband and I have never loved cream of wheat, so it was never our type of meal, but the kids enjoyed it and it was easy to make.

Fast forward a few years, and I’ve started using Oat Flour in everything! Even donuts and cookies. I love the texture that comes from using oat flour.

So I created an oat flour pancake recipe with veggies, herbs, and simple spices! This easy delicious savory pancake recipe is

gluten-free
vegan
veggie-filled
has protein
contains healthy carbs

Oat Flour

Oat flour is exactly what its name suggests…whole oats that have been ground into a flour. Oat flour is

gluten-free
a healthier option than other forms of flour (such as whole wheat)
contains 7g of protein in 1/3 cup!

Since one of our favorite breakfasts is oatmeal, it’s only natural that my entire family enjoys oat flour. I particularly love using it for baked goods because it gives more flavor than regular all-purpose flour, and gives them a chewier and crumblier texture.

I’ve tried to make my own oat flour before, and it’s worked ok, but I’ve never been able to get it to that super fine powder. The quality and texture of the type of oat flour you use really make a difference.

So I headed straight for my favorite go-to brand for flours, Bob’s Red Mill, because of the quality of their products.

Bob’s Red Mill Whole Grain Oat Flour is freshly milled from whole grain oat groats and includes all of the nutritious germ, bran, and endosperm. Nothing is added and nothing is removed. It’s been a pantry staple in our kitchen for years!

Can You Make Eggless Savory Pancakes?

Yes! All it took is a bit of trial and error to get the perfect combination of ingredients to give these pancakes the perfect texture without the use of eggs or any dairy.

I tried experimenting with using non-dairy milk as the liquid base, but water was the winner when it came to the perfect texture I was looking for.

The use of a little brown rice flour, baking soda, baking powder, and acid helps bring the batter together and give the pancakes that perfect thin and crispy texture.

What Vegetables Can I Add To These Oat Flour Pancakes?

The answer is almost any vegetable you like! Which is one of my favorite things about this recipe.

Since the vegetables and herbs go in raw, I’d recommend using ones that can be shredded or finely chopped/diced such as zucchini, carrots, and onions. But you can also add in peas and corn. I’d also recommend not skipping the ginger, garlic, and cilantro since it adds a lot of flavor.

Oat Flour Pancakes That Are Perfect For Babies, Toddlers, & Adults!

Don’t think that just because they’re mini pancakes, they’re only suitable for babies and toddlers. These savory oat flour pancakes are great for the entire family.

You can even add some heat by adding finely grated green chilis and get creative with sauces!

These pancakes can be served for breakfast, lunch, or snack!

You can easily make larger pancakes, but I love making mini pancakes because they work well for brunch, especially with a cup of warm chai. My kids love taking them for school lunch, and they’re the perfect size for babies and toddlers.

How To Make Mini Vegan Vegetable Pancakes Using Oat Flour – Step by Step

These Mini Savory Vegetable Pancakes can be made in just 15 minutes!

Add the oat flour to a mixing bowl. Shred the veggies, and add them along with the garlic and ginger.

Pour in the water and add the baking soda, baking powder, salt, and lemon juice. Whisk until fully combined.

Heat a mini pancake pan to medium-low heat. Quickly spread a tiny bit of vegan butter or oil, and add a small amount of the pancake batter. The pancakes will be thin.

Let them cook for a few minutes until golden brown. Then flip adding butter on the other side. Let them cook for a few more minutes.

Serve hot with your favorite dipping sauce!

What Can I Serve With Vegetable Pancakes?

My kids love these savory vegetable pancakes on their own, but it’s always fun to get creative with dipping sauces or spreads! Here are a few of my favorites to pair with these pancakes:

Cilantro Peanut Chutney
Creamy Cilantro Tahini Sauce
Vegan Cucumber Ranch
Spicy Roasted Red Pepper Sauce
Pesto
Spicy Peruvian Sauce
Hummus
Oil mixture with Dried Cumin, Corriander, Chili Powder, and Salt

If you like this recipe or post, be sure to leave a comment and use the rating field! You can also tag me on Instagram with any re-makes, @vegetariangastronomy so I don’t miss it, as I love sharing them on Re-Make Fridays! Or you can help me spread the word about my recipes on Pinterest and Facebook!

Easy Savory Vegetable Pancakes

These oat flour mini vegan savory vegetable pancakes are easy, healthy, made in just 15 minutes, and perfect for breakfast, lunch, or snack!

Course Breakfast, Main Dish, Snack

Cuisine American, Indian

Keyword oat flour pancake recipe, quick vegan recipe, savory pancake recipe, vegetable pancake recipe

Prep Time 7

Cook Time 8

Total Time 15

Servings mini pancakes

Calories 24kcal

Author Anjali Lalani

Ingredients

1/2 cup oat flour , see notes below (I use Bob's Red Mill)
2 tbsp brown rice flour
1/4 cup zucchini , finely shredded
1/4 cup carrots , finely shredded
1/4 cup red onions , finely chopped
2 tbsp fresh cilantro , finely chopped
2 cloves garlic , minced
1/2 teasp fresh ginger , grated
1/2 cup water
1/4 teasp baking soda
1/4 teasp baking powder
2.5 teasp fresh lemon juice
1/2 teasp salt
green jalapeno chili , finely grated (optional)
vegan butter , or oil (for cooking)

US Customary – Metric

Instructions

Whisk together the oat flour and brown rice flour.
Add all the other ingredients in the order listed above. Add grated fresh green chili jalapenos for added spice.
Taste the batter and adjust for for lemon or salt if needed.
Heat a mini pancake pan on medium-low heat (see notes below).
Wipe the pan clean quickly with a slightly damp napkin.
Brush a tiny bit of vegan butter or oil on the pan where the batter will be poured.
Using a spoon, pour a small amount of batter in each of the mini pancake spots. Note that the pancakes should be thin. Add the batter and allow it to fill the mini pancake slots without overfilling.
Cook for a few minutes until the bottom side is golden brown and slightly crispy.
Flip each mini pancake, adding vegan butter or oil to the other side. Cook until slightly golden brown.
Cool on a cooling rack or serve hot with dip or sauce (see notes below).

Notes

Oat Flour – I recommend Bob’s Red Mill oat flour. If needed be sure to get the gluten-free certified oat flour.

Vegetables – you can add other vegetables such as corn or peas to these pancakes, as long as they are finely shredded or finely chopped. If needed, adjust the amount of liquid for the batter consistency.

Spice – freshly grated green jalapeno chilis taste great in this dish if you prefer spice.

Mini Pancakes – I prefer to use a mini pancake pan for this recipe (from an Indian store), but you can easily make a slightly larger one in a regular pan. Just be sure to butter when cooking and spread the batter thin when pouring.

To Serve – Serve with your favorite dipping sauce or dressing such as pesto, cilantro peanut chutney, vegan ranch, creamy tahini cilantro sauce, hummus, etc.

Nutrition

The post Easy Savory Vegetable Pancakes (Vegan) appeared first on Vegetarian Gastronomy.

Roti Recipe (Indian Flatbread)

2019-05-31T19:37:30Z

One of the best parts about Indian cuisine is the fresh homemade flatbread! So whether you’re an expert or just getting started, this easy Roti Recipe has great tips and tricks on how to save time and make the perfect roti at home!

This post was sponsored by Bob’s Red Mill, but the opinions and text are fully my own.

When you think of Indian food, the first thing that probably comes to mind is all the aromatic flavorful curries and daals!

But what ends up getting overlooked, and in fact is one of my favorite parts about the Indian cuisine, are all the different fresh homemade flatbreads to accompany these rich curries, vegetable sides, and lentils!

There are many different types of Indian flatbreads. Two of the more popular varieties are Naan and Roti (or chapati)!

What Is The Difference Between Naan & Roti?

Naan

Naan is a flatbread you’ll typically find being served at restaurants and is less common in homes. Naan is:

made with all-purpose white flour
leavened (contains yeast)
cooked in a clay oven (tandoor)
toasted, yet soft and chewy texture

Although you can find many store-bought pre-packaged vegan Naans, fresh Naan served at restaurants is not typically vegan and frequently contains dairy or eggs.

Roti (or Chapati)

Roti, or chapati, is the most common type of Indian flatbread, especially in the Northern parts of India. It’s typically:

made with whole wheat flour
unleavened
rolled out very thin
cooked on a flat griddle (tawa)
soft and courser in texture

There are many different types of roti depending on how it’s cooked.

Tandoori roti – cooked in a tandoor oven like Naan
Roomali roti – rolled out extra thin and often used as a wrap
Phulka roti – partially cooked roti, which is then fire-roasted

My favorite type of roti recipe is the one I grew up eating…phulka roti!

Phulka roti is cooked one side on a flat griddle, and the other side on a hot open flame. Due to the high heat, steam accumulates inside the roti and the bread puffs up like a ball (phulka).

Is Roti Vegan and Gluten-Free?

Roti consists primarily of whole wheat flour and water and is therefore vegan. I add a tiny bit of oil to the mix, but that’s it! Traditional roti is not gluten-free, but I’m working on perfecting one using rice flour or amaranth flour.

A Childhood Full Of Fresh Phulka Roti

Growing up, I used to eat fresh homemade phulka roti (or chapati) almost every day. My mom was always so quick at making the dough, rolling them into perfect round shapes, and cooking them stove-top.

Although I’d help her out quite often, I never cared to make the dough and would only occasionally try my hand at rolling them. I mainly helped with the cooking and loved watching them fluff up straight on the stove-top fire.

Of course, this was all in hopes that I’d be able to sneak a few fresh roti before dinner. There’s really nothing like the taste of freshly made warm roti.

Bringing Culture To My Kids Through Indian Cuisine

Fast forward 20 years, and I now have two kids of my own. I’ve always made it a point to introduce them to a variety of different cuisines at a very early age, and of course, that includes the Indian (mainly Gujrati) cuisine.

I generally love all sorts of foods. But as an Indian, born and raised in the US, it was important to me that my kids also learned to love Gujrati food and Indian cuisine as we did growing up.

How’d I go about doing this? I try and make Indian food, specifically Gujrati food, 2-3 times a week for dinner. Not only is most Gujrati food already vegan, but it’s also healthy.

I’ve always found cooking Indian curries, vegetables, daals, and rice to be fairly easy. I also have a few tips and tricks up my sleeve on how to make cooking Indian food EASY for all of you, which I’m hoping to share in another post.

But the one thing I’ve always hesitated/felt lazy about was making homemade fresh roti for dinner. Having to use my hands to make the dough every day, getting flour everywhere, figuring out how to roll without sticky dough…it all felt like a pain to do on a regular basis.

…that is…until about 2 years ago.

What changed? A little practice, but mainly a great easy roti recipe to streamline the process!

How Do You Eat Roti Flat Bread?

There are many ways to eat roti. Since they are thin and light, they are traditionally served alongside an Indian curry, vegetable side dish, or daal.

You can also roll the roti extra thin (roomali roti) and use it to make a wrap. My favorite stuffing is curried pan-fried tofu and peppers.

How To Make This Easy Roti Recipe – Step by Step

Which Flour Is Ideal for Making Roti?

There are many whole wheat flours available at Indian grocery stores. But I personally love and trust the quality of Bob’s Red Mill 100% Stone Ground Organic Whole Wheat Flour.

Even my mom, who has been making roti for ages and has used many different brands of whole wheat flours (including those from Indian grocery stores), completely switched over to using Bob’s Red Mill years ago because of the quality of their products.

How To Make Roti Dough

In order to guarantee soft roti, the dough should be soft, pliable, and not sticky.

To make roti dough, combine whole wheat flour, water, and a little oil. You can use your hands or a stand mixer (see below).

Once fully combined, knead for at least 5 minutes (or until dough is soft enough that it leaves an impression when pressed).

Then cover and set aside with a damp napkin or cloth for 10-15 minutes to proof. The longer you let it set, the softer the roti.

How To Roll Roti

Divide the dough into small palm sized portions. Be sure not to make them too large otherwise it’ll be difficult to roll out the roti.

Use a wooden or marble rolling surface.

Roll each portion into a thin flat circular shape, using additional loose whole wheat flour to sprinkle on top and help avoid sticking while rolling.

How To Cook Roti

Remove excess flour and place the rolled roti flat on a medium-heated flat pan. Cook for about 10-20 seconds until small bumps start to form.

Flip and cook on the other side for about a minute until small brown spots start to form on the roti.

Now remove the pan from the heat, and flip the roti directly onto the open flame using tongs.

Allow the roti to fluff up.

Remove the roti straight into a container, apply some vegan butter to avoid drying, and let it cool. You can continue to stack the roti until they are all done.

How To Store Roti

Roti tends to get chewy and dry when left open and exposed. So be sure to spread a layer of vegan butter on the roti immediately after it’s done being cooked and keep them in a container.

Once all the roti are done and stacked together, close the lid 3/4-ths of the way, until ready to serve.

To freeze extra prepared roti, place in a sealed freezer bag with parchment paper in between separating each one. Once ready to serve, defrost and cook on low heat on a flat griddle on both sides until soft. Spread some vegan butter and serve.

How To Make This Roti Recipe Easier

My biggest issue with making fresh roti each day is the time, effort, and mess it takes to make the actual dough. I know my mom was always very quick with this step, and perhaps I’d get used to it too. But for now, it keeps me from making fresh roti.

The solution? Knead the dough and make large batches using a stand mixer!

Make a LARGE batch of roti dough using my stand mixer
Section it out so that there’s enough dough for making enough roti for one meal
Freeze each section of dough in my favorite freezer containers or refrigerate for 1-2 days.

Then when you’re ready to use the dough,

Place the frozen dough container in the fridge the day before making
Allow it to defrost overnight in the fridge
Pull the defrosted dough out of the container prior to rolling to allow it to get to room temperature
Portion, roll, cook, and serve!

An added BONUS! After going through the process of freezing and defrosting, the dough is much easier to work with and roll!

To save time, I always make large batches of freezable dough in the stand mixer!

The key to making fresh roti is still all about practice! But the best part is that it doesn’t have to be perfect. Even though the steps are easy, I’ve tried to be as detailed and thorough as possible in the recipe below (hence the length of the recipe). If you follow this recipe and practice rolling, the roti will fluff up and taste great!

For More Vegan Indian Recipes, Check These Out:

Roti Recipe (Indian Flatbread)

This easy Roti Recipe has great tips and tricks on how to save time and make the perfect whole wheat Indian Flatbread at home! The key is to practice a few times until you get the hang of it!

Course Bread, Main Dish, Side Dish

Cuisine Indian, Vegan

Keyword chapati, how to make roti, indian flatbread, roti recipe

Prep Time 10

Cook Time 15

Resting Time 10

Total Time 35

Servings roti

Calories 35kcal

Author Anjali Lalani

Ingredients

For Dough:

1 cup Bob's Red Mill Organic Whole Wheat Flour , see notes below if using different brand
1 teasp oil , olive oil or avocado oil
1/2 cup water

For Portioning Dough & Rolling:

1/4 teasp oil
Bob's Red Mill Organic Whole Wheat Flour , extra for rolling

US Customary – Metric

Instructions

To Make Roti Dough:

Add the ingredients for Dough above in a mixing bowl or stand mixer.
Using your hands or the low setting on the stand mixer, fully combine all the ingredients until you form the dough.
Knead the dough with your hands or stand mixer for at least 5 minutes (or until dough is soft enough that it leaves an impression when pressed).
The resulting roti dough should be soft, pliable, and not sticky (see below for troubleshooting tips).
Add an additional 1/4 teasp oil after kneading the dough and cover/massage it in once more.
Cover the dough with a damp napkin or cloth for at least 15 minutes to proof the dough.

Setup Your Roti Rolling & Cooking Area:

To setup the rolling area – You'll need a flat plate with some loose whole wheat flour, a wooden or marble non-stick working surface to roll the roti, and a thin rolling pin.
To setup the cooking area – You'll need a flat pan or griddle, and a set of flat tongs to finish cooking over the open flame (see notes below if you cannot cook on an open flame).

To Roll Roti:

Divide the dough into small palm sized portions. Be sure not to make them too large (especially if this is your first time making roti), otherwise it'll be difficult to roll out the roti.
Flour your working surface and rolling pin.
Work with one dough portion at a time. Start by lightly covering the dough on both sides with flour. The easiest way to do this is to quickly press both sides of the dough into the plate of loose flour.
Place the dough on your working surface. Flatten it slightly with the palm of your hands.
Using the rolling pin, roll the dough into a thin circular shape. To avoid sticking while rolling, sprinkle a little loose flour. There are several ways to do this.
If you are still practicing, the easiest way to roll out the roti, is to start in one direction, turn and rotate the roti with your hands several times while rolling so you create a circle. Continue doing this, using loose flour as needed to help avoid sticking while rolling.
After some practice, if you slowly motion your hands in a circular motion, applying a little pressure, the roti will move in a circular motion while you roll it out. Again, this comes with a lot of practice so don't worry if this method doesn't work quite yet.
The resulting roti should be a thin, flat, circular shape (see notes below).

To Cook Roti:

Heat a flat pan on medium heat.
Remove excess flour and transfer the rolled roti flat on a medium-heated flat griddle with your hands, being careful not to tear the roti.
Cook for about 10-20 seconds until the color changes and small bumps start to form.
Flip and cook on the other side for about 30 seconds or until small brown spots start to form on the roti side facing down.
Now remove the pan from the heat, and flip the roti directly onto the open flame (lesser cooked side down) using flat tongs. See notes below on how to cook without open flame.
If the roti was made properly, it should start to fluff up. Once it does, quickly move it around from side to side with your tongs and remove the roti straight into a container. Be sure not to char the roti too much while cooking, otherwise it'll be crispy instead of soft.
Roti tends to get chewy and dry when left open and exposed. So apply some vegan butter to avoid drying, and let it cool. You can continue to stack the roti until they are all done.
Repeat the rolling and cooking steps above with each portioned dough. Once you get the hang of it, you can start rolling the next roti while the previous one is cooking on the pan.

To Store Cooked Roti:

Serving same day – Once all the roti are done and stacked together, close the lid 3/4-ths of the way, until ready to serve.
Serving the following day – Close the lid completely once cooled, and leave out overnight at room temperature.
To freeze extra cooked roti – Place in a sealed freezer bag with parchment paper in between separating each one. Once ready to serve, defrost and cook on low heat on a flat pan on both sides until soft. Spread some vegan butter and serve.

Easy Way To Make Freezable Dough Ahead Of Time – Stand Mixer Method:

Add the dough ingredients to the stand mixer.
Set the stand mixer to the low setting to combine and knead the dough.
Once the stand mixer is done, add the additional oil to coat indicated above, knead once with your hand, and allow the dough to proof for at least 15 minutes covered.
Section it out into large portions (enough for making the amount of roti you need for one meal).
Freeze each section of dough in freezable containers and store in freezer, or place in the fridge for up to 1-2 days.
To Defrost Dough – If possible, place the frozen dough in the fridge the day before making roti to allow it to defrost overnight. Be sure to pull out the defrosted dough and allow it to get to room temperature before making roti.

Notes

The key to this recipe is PRACTICE! Most likely you won’t get it right the first time, but after the 10th roti, you’ll get the hang of it!

Prep-Ahead – Make large batches of dough in the Stand Mixer and freeze to save time! This is the only way I like to make fresh roti.

Whole Wheat Flour – I have always used Bob’s Red Mill 100% Organic Stone Ground Whole Wheat Flour for this roti recipe. All brands of whole wheat flour vary slightly, so if you use a different brand of flour, you may need to adjust the amount of water needed for the dough. Start off with less water, and slowly add more as needed.

Cooking Roti Without Open Flame – If you don’t have an open flame, cook the roti in a flat pan on both sides for about a minute until brown spots start to form. Flip once more, and using a small flat spatula, gently press around the edges of the roti to try and get it to fluff up slightly.

TROUBLESHOOTING & TIPS –

Making Roti Dough –

Sticky Dough – Too much water. Start with adding 1 tbsp of whole wheat flour at a time, kneading it into the dough, until it’s not sticky anymore.
Hard or Tough Dough – Too much flour. Start with adding 1 tbsp of water at a time, kneading it into the dough, until it’s soft but not sticky.

Rolling Roti –

Sticking While Rolling – Use a good wooden or marble surface. Flour the surface before starting. If you find it’s starting to stick while rolling, stop and flip if necessary. Sprinkle some more flour on top and keep rolling.
Shape Of Roti – Ideally, you want to work your rolling in a round circular motion to make the perfect round roti. But this only comes with practice. As long as the roti is evenly rolled and thin, it doesn’t matter what shape it is.

Cooking Roti –

Be sure to pre-heat the pan and cook on medium heat.
Roti Does Not Fluff Up On Open Flame – The roti needs to be thin, evenly rolled, with no tears to fluff up. The process is very forgiving but if you can’t get the roti to fluff up, move it around with your tongs to cook quickly and remove from the flame. It’ll still taste good.
Chewy and Dry Cooked Roti – The cause of this is either too much extra flour added while rolling, or allowing the roti to dry up after cooking. Try to shake off excess flour before placing the rolled roti on the pan to cook. Butter right after cooking, place them in one stack, and close the container once cooled completely.
Hard Roti – The dough was not soft or pliable, the roti was cooked on too high heat, or there was too much flour added while rolling.

Making Dough Ahead-Of-Time –

I have only tried making large batches of roti dough to freeze in my stand mixer. You should be able to use your food processor but may still need to knead by hand after because of the sharp blades.

Defrosting Prepared Roti Dough

Ideally, you want to transfer the frozen dough into the fridge the day before to allow it to defrost overnight. But if you forget, you can try to microwave the frozen dough in 10-15 second increments, kneading in between as it starts to get soft, until it gets to room temperature.

Nutrition

The post Roti Recipe (Indian Flatbread) appeared first on Vegetarian Gastronomy.

Easy Pasta Primavera with Sauteed Vegetables

2019-05-28T20:22:26Z

This easy, fresh, healthy pasta with vegetables is the perfect family meal! Whether you’re trying to use up those veggies, make a last minute meal, or keep it simple yet delicious, let the veggies do the work and try this Vegan Italian Dish!

This recipe was originally published on 10/8/2011

How many of you have gone to an Italian restaurant and ordered Pasta Primavera? If you’re anything like me, then you typically crave something with a little more sauce over the fresh veggie-based dishes.

I love veggies in my pasta, but for some reason, restaurants just aren’t able to make a tasty simple pasta with vegetables!

The key to making the perfect pasta primavera, is these three things:

Perfectly cooked pasta
Perfectly cooked vegetables
Simple but flavorful seasoning

How To Cook The Perfect Pasta

I have a HUGE issue when people serve over cooked pasta.

Pasta should be cooked al dente! That way it doesn’t taste like mush or blend into the rest of your pasta dish. Here are a few tips:

Make sure you have enough boiling water to cover all the pasta while cooking
Add salt, a drizzle of olive oil, and let the pasta water come to a boil before adding uncooked pasta
Depending on the shape of pasta you choose and composition (wheat vs. brown rice vs. lentil), cook times will vary
Use the cooking time indicated on the pasta package as a guide.
Always stir and taste test your cooked pasta before indicated time to avoid overcooking
Once the pasta is done, drain and run under cold water.
Toss cooked pasta with little olive oil to avoid sticking (very helpful if boiling pasta ahead of time)

It’s really simple, yet can make a world of a difference when making pasta dishes.

How To Avoid Mushy Vegetables

My biggest complaint with Pasta Primavera recipes is the vegetables.

They’re either steamed (which I’ve never been a big fan of) or overcooked. The key to a good saute is cooking uncovered on medium-high heat and tossing frequently.

Here are a few tips to make the perfectly cooked vegetables for this Pasta Primavera recipe:

Chop all the veggies around the same size.
Heat a large pan with a little olive oil on medium-high heat.
Once hot, add ALL the veggies (except tomatoes) at once into the pan and stir to coat with oil.
Continue to saute uncovered on medium-high heat, stirring frequently, until the veggies are cooked and slightly tender, so they still have that crunch!
All the water released from cooking the veggies will have evaporated.

Tomatoes release a lot of water, so I like to save them until after the veggies are cooked. No need for several pans, no need for a lot of oil, no need to cook veggies separately…and no more mushy vegetables!

Simple, Yet Flavorful Seasoning

In my opinion, the whole point of a Pasta Primavera recipe is to allow the flavors of the vegetables to come together and season the pasta!

The added seasoning comes from a little balsamic vinegar and lemon juice, salt, and freshly ground black pepper. That’s it! Let the cooked veggies & tomatoes do the rest of the work.

What Veggies Go With Pasta?

Since vegetables make up most of the flavor in this pasta dish, the more the variety, the better the dish will taste.

You can easily mix it up and omit/add any additional ones based on your preference or what you can find your fridge. But there are a few vegetables I highly recommend keeping in for that perfect veggie-based flavor:

Onions & Garlic – Adds flavor to the sauce
Bell Peppers – Using a mixture of green/red/orange/yellow adds sweetness.
Tomatoes – keeps the pasta from being too dry, especially since the recipe doesn’t call for a lot of oil.

The rest is up to you. I love adding broccoli and asparagus because both absorb the flavor and sauce really well.

Why This Pasta With Vegetables Is The Perfect Family Dinner

When I try to think of the perfect family dinner, it usually revolves around making sure the meal has:

Healthy Fats
Protein
Vegetables

…and is Quick and Easy!

Either all in one dish, or pieced together. If you use a lentil, chickpea, or quinoa based pasta mentioned in the notes below, you’ll have all three listed above in one meal! It’s kid-friendly, vegan, gluten-free, healthy, can be cooked all at once, and is made even easier with the use of my favorite chopper for all the veggies!

How To Make The Perfect Pasta With Vegetables – Step By Step

Boil the pasta al dente.

Chop and saute all the veggies, leaving the tomatoes for last.

Add the cooked pasta to the sauteed veggies.

Add the fresh basil, balsamic vinegar, lemon juice, salt, fresh black pepper, vegan parmesan, and pine nuts.

Toss and serve warm with a side of garlic bread!

For more family-friendly weeknight vegan dinner ideas, check out this post!

Easy Pasta Primavera With Sauteed Vegetables

This easy, fresh, healthy Pasta Primavera is the perfect family meal! Whether you're trying to use up ingredients, make a last minute meal, or keep it simple yet delicious, let the veggies do the work and try this Vegan Italian Dish!

Course Main Dish, Pasta

Cuisine Gluten-Free, Italian, Vegan

Keyword pasta primavera recipe, pasta with vegetables, vegan pasta recipe, veggie pasta

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 342kcal

Author Anjali Lalani

Ingredients

10 oz penne pasta , see notes below
1 tbsp vegan butter , or additional olive oil
olive oil
2 tbsp balsamic vinegar
10-15 leaves fresh basil , chopped
1 tbsp fresh lemon juice
2/3 cup vegan parmesan cheese , optional
pine nuts , optional
salt
freshly ground black pepper

Vegetables:

4 large vine-ripe tomatoes , diced
3 cloves garlic , minced
1 small onion , diced
1 yellow squash , diced
8 spheres asparagus , stems removed and cut into 4ths
1 small bunch broccoli , cut into small florets
3 bell peppers , diced (varying assortment of red, green, yellow, or orange)

US Customary – Metric

Instructions

In a large pot, boil some water with some salt and olive oil. Cook the pasta al dente. Once done, drain the pasta, rinse with cold water to stop additional cooking, and toss with a little olive oil to avoid sticky pasta.

To Cook The Vegetables:

In a large non-stick pan, add 1 tbsp olive oil and 1 tbsp vegan butter and heat on medium-high heat.
Add the garlic and fry for a few seconds until fragrant.
Add all the other chopped and diced vegetables except for the tomatoes. Make sure there is enough oil and/or butter to coat all the vegetables. If needed, add more olive oil.
Sprinkle some salt and pepper, stir frequently and pan grill the vegetables on medium-high heat until all the water has evaporated and the veggies are slightly grilled. Once done, they will be cooked, yet slightly firm (do not overcook the vegetables otherwise they will be soft and mushy). See notes below.
Once the vegetables are done, turn the heat down to medum. Add the tomatoes and cook for a few more minutes, stirring freqently.

To Prepare the Pasta:

Add the cooked pasta to the veggies.
Add the balsamic vinegar, lemon juice, basil, and season to taste with salt and freshly ground black pepper.
Toss the pasta with vegan parmesan cheese and some pine nuts (if using).
Serve hot with a side of garlic bread!

Notes

Pasta Options –

I recommend Penne shaped pasta for this recipe, but other shapes will work fine.
Gluten-Free or Healthier Pasta Options – use Explore Cuisine red/green lentil pasta, Brown Rice or Quinoa pasta from Tinkyada or Trader Joes, Ancient Harvest lentil pasta, or NOW Foods quinoa penne.

To Add Protein – Use one of the gluten-free pasta options listed above to add protein to this dish. The lentil based pastas have a high amount of protein.

What Vegetables To Use – The flavor of this dish comes mainly from the cooked vegetables themselves. Feel free to leave out veggies based on what you have in your fridge, but I’d highly recommend adding garlic, onions, an assortment of bell peppers at the least.

Cooking The Vegetables – The key to cooking the perfectly grilled vegetables for this dish is to make sure the heat is on medium-high so that the water released while cooking evaporates quickly and the vegetables grill and cook, but are still firm when done.

Nutrition

The post Easy Pasta Primavera with Sauteed Vegetables appeared first on Vegetarian Gastronomy.