Poha is called ‘Aval’ in Tamil and Malayalam language. So the name of this dish is Aval Upma recipe. While it is called ‘Atukula’ in Telugu. Hence this poha upma is also known as Atukula upma. The taste and flavor of this poha upma is similar to the traditional rava upma. The procedure and Ingredients used are almost same. Except poha is used in place of sooji. Because of this substitution, the texture is very different....
These fall-inspired pumpkin black bean enchiladas are all that (and more)! Let us show you how it’s done. How to Make Pumpkin Black Bean Enchiladas These vibrant enchiladas are veggie-packed, “cheesy” (without any cheese), plant-based, (optionally) gluten-free, and feature our NEW smoky 5-minute pumpkin enchilada sauce! Learn more about the origin and history of enchiladas in our Sweet Potato Black Bean Enchiladas post! To start, simply sauté onion, bell pepper, and kale in a skillet....
This rice murukku is usually made during festivals liked Diwali and Krishna Janmashtmi (Gokulashtami). What is Murukku? The basic murukku is made with rice flour and urad dal flour hence known as rice murukku. There are many different varieties of murukku are made like butter murukku, garlic murukku, cashew murukku etc. It is also known as murukulu or jantikalu. There is another similar recipe called chakli (Maharashtrian / Gujarati recipe)....
But that all changed when some friends of ours made us some for dinner one evening and the flavor and simplicity of the dish blew me away. I’ve been itching to veganize it ever since. Origins of Chilaquiles “Chilaquiles” is an ancient Aztec word meaning “chilis and greens”. And its believed that the dish dates back to Central Mexico and early Aztec times. Chilaquiles became popular throughout Mexico and are thought to have been introduced to the US by a 1989 cookbook called “The Spanish Cook....
If you’re a falafel lover like we are, you must try this black bean version! It’s baked instead of fried, oil-free, and big on flavor! Let’s do this. Origins of Falafel The origin of falafel is an ongoing and heated debate. Some would say it’s a quintessential Israeli food, while Palestinians claim its Arab roots, and still others claim it originated in Egypt, Lebanon, or Yemen. While we claim no expertise on the origins of falafel, we do know we absolutely love its crispy texture and rich flavor....
Ever since I discovered the trick of quick-soaking chickpeas instead of using canned chickpeas to make the perfect falafel, my mind is spinning with applications. Don’t worry. This is the first experiment of many. This 10-ingredient version uses chickpeas as a base and is infused with sun-dried tomatoes* for a savory, sweet tomato flavor, which is balanced with fresh garlic and herbs (parsley or basil). *Note: you can learn about the origins of sun-dried tomatoes here....
This burger was inspired by my favorite veggie burger in Kansas City found at Beer Kitchen – the amazing restaurant that inspired this Whiskey BBQ Ketchup. Their “black bean burger” had a modest description but the flavor and texture are anything but. It’s tender without being mushy, not too sweet, not too salty, hearty, and seriously satisfying. On days that nothing sounded filling enough, this veggie burger was the only thing that did the trick....
We examined all of our past recipes, tried to dissect the flavor of beef, and got very scientific about this burger. We considered the texture, the flavor, the aroma, and the complexity of every ingredient added. If it wasn’t adding something special or amazing, we tossed it. And we think this combo truly mocks the flavors of a real burger. This burger is not only vegan, it’s also gluten-free, soy-free, and magically bean-free (if that’s your sort of thing)!...
It’s loaded with veggies, protein, fiber, healthy fats, and so much flavor! Plus, it’s incredibly versatile and requires just 20 minutes to prepare. Let’s eat! This bowl starts with our quick-sautéed 8-minute sweet potatoes! Then mushrooms are cooked with a dash of coconut aminos and the cabbage is seasoned with curry powder and salt. Swoon! In the same pan, add kale and sauté until wilted and bright green. It all gets assembled in a bowl with a perfectly cooked egg (or vegan scrambled eggs or tofu scramble) and fresh sprouts and hummus for garnish....
I love anything with chocolate whether it is eggless chocolate cake, eggless chocolate chip cookies, chocolate peda, chocolate mousse without eggs and the list will go on an on. These all desserts including today’s milkshake is indulging and full of calories, so I make them occasionally. This thick chocolate milkshake tastes same as the one you get at fast food joints. The only thing is missing that whipped cream topping....
Origins of Queso Queso, also called chile con queso, is a melty, cheesy dip that’s typically served alongside tortilla chips. It’s believed to have originated in Texas in the early 1900s (source). Though you may find chile con queso at some Mexican restaurants in the US, it’s much different than the authentic Mexican queso (called queso fundido) that likely inspired it. While queso fundido is typically made with soft white cheeses, chile con queso is usually made with more processed American cheeses....
My first attempt lacked depth of dark chocolate flavor.My second attempt came closer, but lacked creaminess.And my third attempt? Total winner. Creamy, insanely rich chocolate flavor that’s somewhere between ice cream and gelato. Get your ice cream maker, kids. We’re doin’ this. This recipe requires just 6 ingredients and simple methods. If you can whisk, blend, and pour into an ice cream maker, you can master this easy recipe. The base is comprised of water, cocoa powder, rich coconut cream, and organic cane sugar, which is whisked together....
Origins of Burritos It’s not clear when or who invented the burrito, but there are several theories that place its roots in Mexican cuisine. The concept seems to have later been introduced to the US around the 1950s and has since boomed in popularity and taken on many forms. I mean, how can you go wrong with delicious ingredients stuffed in a tortilla? And in this case, a collard green “tortilla”!...
My search for the perfect vegan protein powder has been a complicated one, meaning, I have never been able to find one I truly like (until now). Despite this, I kept hearing recommendations from friends and readers about their favorite brands so I knew there was more out there to explore. So, I decided to do a formal, side-by-side review of some of the most popular vegan protein powders on the market to see which ones delivered and which ones weren’t worth the hype (so you don’t have to!...
Trust me, if it was healthy to survive on peanut butter alone, I totally would. Protein seems to be a murky topic. People either think we’re either not getting enough and “MORE PROTEIN” becomes their gospel, or they think we should all calm down and eat less protein lest we turn into body-building savages. According to most experts, we should aim to get 10% – 35% of our calories from protein....
He either knew how to make muffins or researched it and figured it out to impress me. Either way, I think he’s worthy of being a keeper. These muffins are surprisingly simple to throw together, ridiculously moist, full of fall flavor and 100% vegan. Sautéed apples and plenty of pumpkin purée are the star ingredients in this recipe, with oats and brown sugar playing key supporting roles. If I had to pick one food to subsist off of (besides bananas, Braum’s coffee ice cream and peanut butter) it would be oats....
I cover all the bases: Appetizers + Snacks, Sides, Mains, Desserts, and Drinks. If you’d like some breakfast inspiration, check out last year’s guide or our Breakfast section on the blog. Let’s dig in! Appetizers & Snacks // Roasted Beet Hummus // 2. Spicy Vegan Cheese Ball // 3. Herb & Garlic Vegan Cheese // 4. Chickpea Shawarma Dip // 5. Kale + White Bean Artichoke Dip // 6. Smoky Harissa Eggplant Dip // 7....
Friends, this fall has me going crazy over all things apple and squash, and this curry may be one of my favorite curry recipes to date! Shall we? Origins of Yellow Curry Yellow curry, also known as gaeng garee, is a Thai curry with Indian influence (source). It typically includes spices such as turmeric, cumin, and coriander (source). Turmeric is what gives yellow curry its vibrant color. This magical spice has been used in India for nearly 4,000 years and has gained popularity throughout the world in part due to its vast medicinal uses (source)....
This easy, 5-ingredient dessert starts by mixing dates and almond meal to form a moldable dough that acts as the turtle base. Next, toast pecans and add four to each turtle to make the “legs.” We could squeal at the cuteness happening right here. Last, melt chocolate and coconut oil and top the turtles to make the “shells”! We know! It’s all very cute! And delicious. We hope you LOVE these turtles!...
A bowl of amti dal and plain rice is such a healthy and light meal. It has balanced flavor of sweetness and sourness. Tamarind is added for sour flavor and jaggery is added as a sweet ingredients to balance out the sourness. Here I have used tamarind paste but you can use seedless tamarind as So this is Maharashtrian style dal recipe with touch of sourness. There is another amti recipe on the blog which is Katachi amti....
