Showing posts with label Keto & Vegan. Show all posts
Showing posts with label Keto & Vegan. Show all posts

Cauliflower Cashew Mango Curry

January 03, 2020
Use the fresh sweet mangoes in season to form this Cauliflower Cashew Mango Curry!

It’s has the sweetness of mangoes, the creaminess of coconut milk and therefore the crunch from cashews. This might rather be your new favorite curry.

Cauliflower Cashew Mango Curry
Cauliflower Cashew Mango Curry

It’s also vegan and gluten-free and may be made in your Instant Pot or stove-top.

If you're keen on all the moment Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group would feature vegetarian instant pot recipes from all round the web!

Cauliflower Cashew Mango Curry


  • 2 cups (heaping) cauliflower florets , 1-inch each, from around 1/2 head of a medium size cauliflower
  • 1/4 teaspoon smoked paprika
  • 1/4 + 1/8 teaspoon garam masala, divided
  • 1 tablespoon + 2 teaspoons oil, divided, I used avocado oil
  • 2 tablespoons whole raw cashews
  • 1/2 teaspoon black mustard seeds
  • 1/4 teaspoon cumin seeds
  • 1 inch ginger, finely chopped
  • 1 whole dried red chili, broken
  • 1 green chili, sliced, or add more to taste
  • 8-10 curry leaves
  • 1 cup mango puree, use fresh, from 2 large sweet mangoes
  • 1/2 cup water
  • 1/4 teaspoon red chili powder, or to taste
  • 1/4 teaspoon turmeric powder
  • 1/2-3/4 teaspoon salt, adjust to taste
  • 1 teaspoon sugar, optional, use only if mangoes aren't very sweet
  • pinch cinnamon powder
  • 1 cup coconut milk, I used full fat from can
  • 1 tablespoon chopped cilantro
  • 3-4 teaspoons lemon juice


  1. Toss the cauliflower florets in 1/4 teaspoon smoked paprika and 1/8 teaspoon garam masala. Set aside.
  2. Press the saute button on IP. Once it displays hot, add 1 tablespoon oil and then add the cashews. Roast the cashews for 1-2 minutes until golden brown from both sides. Remove on a plate.
  3. To the same pot now add the cauliflower. Cook for 4 to 5 minutes, stirring often until brown from both sides. Remove on a plate.
  4. To the same pot now add the remaining 2 teaspoons of oil. Add mustard seeds and cumin seeds and let the mustard seeds pop and cumin seeds sizzle.
  5. Make sure there's nothing stuck at the bottom of the pot after sauteing the cauliflower. If there is, first add 1-2 teaspoon water and deglaze the pot. Wipe clean and then add the oil.
  6. Then add the chopped ginger, dried red chili and sliced green chili. Saute for a minute until ginger starts changing color.
  7. Then add the curry leaves and stir. Remember it will splutter a lot when you add the curry leaves so move aside after adding them.
  8. Then add the mango puree. Also add 1/2 cup water along with the mango puree.
  9. Add the garam masala, red chili powder, turmeric, salt, sugar (if using) and cinnamon powder. Stir.
  10. Stir in the coconut milk and mix. Add sauteed cauliflower on top. Don't stir and close the pot with its lid.
  11. Press the manual or pressure cook button. Use the adjust or pressure level button to set pressure to "low". Cook on low pressure for 3 minutes, with the pressure valve in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick release.
  12. Open the pot and add the cilantro and the lemon juice and mix.
  13. Transfer cauliflower mango curry into serving bowl, garnish with the roasted cashews and more cilantro. Serve warm with rice, quinoa, couscous. 

Stove-top Instructions:

  1. Heat oil in a pot or pan and roast the cashews first, then remove on a plate. Then saute the cauliflower (which has been tossed with paprika and garam masala) and remove on a plate. Follow rest of the recipe as it is until adding the cauliflower back into the pot. Then lower the heat, cover the pot/pan and let it simmer on low-medium heat for 15 to 20 minutes or until the cauliflower is cooked through. You may need to add little extra water here as the liquid evaporates on stove-top. So adjust to desired consistency.

Spicy Vegan Burrito Bowl

December 16, 2019
When I initial started cookery plant-based meals, i assumed that I’d be stuck ingestion food with pasta sauce sauce and iceberg salads for the remainder of my life. I had ne'er seen kale anyplace else however Whole Foods, and that i thought quinoa was one thing having to try and do with yoga (seriously lol). and that i suppose this is often a typical theme with people that have mature up ingestion the quality yankee Diet – feeling weak by the terribly thought of rejection meat, dairy, and eggs. however it’s truly through vegetarian cookery that I learned regarding herbs, spices, and flavors!

Before going plant-based, my feeder meals were terribly basic and one-note. I had ne'er even detected of paprika, and my plan of spice was boughten Italian seasoning. And let ME maintain the record speech that there's nothing wrong with boughten Italian seasoning!! however there area unit close to infinite ways in which to mix herbs and spices, and there’s no higher medium for this than plant-based food.

Spicy Vegan Burrito Bowl
Spicy Vegan Burrito Bowl

This spicy vegetarian dish bowl is precisely the sort of food i prefer to eat – plant-based, healthy, and jam-choked with flavor. whereas this isn’t a “throw along in five minutes” variety of meal, I promise the top result's definitely worth the cookery time. We’re talking lime rice, jalapeno cauliflower, cumin black beans, and spicy avocado sauce. Add on some kale, inexperienced onions, and sauce, and you’ve got one killer meal!

For this formula I used long-grain rice mature within the us. i used to be therefore excited to be invited to participate during this campaign with U.S.A. mature Rice and also the Feedfeed as a result of rice is such an enormous staple in my room, and that i love supporting American-made (or mature, during this case!) product. Rice is ideal for anyone wanting to eat plant-based as a result of it's low-cost, healthy, simple to cook, and super wholesome too. and that i love exploitation rice as a result of it's filled with fiber, vitamins, and supermolecule.

Spicy Vegan Burrito Bowl

Chipotle Cauliflower:

  • 1 Medium Head Cauliflower
  • Drizzle Neutral Oil like avocado
  • 1/2 Tsp Salt
  • 1 Tsp Chipotle Chili Powder
  • 1/4 Tsp Cumin
  • 1/4 Tsp Onion Powder
  • Black Pepper to taste
  • Pinch of Cayenne optional

Lime Rice:

  • 1 Cup Long-Grain US Grown Brown Rice uncooked
  • Zest from 1 Lime
  • Juice from 1/2 Lime
  • 1/2 Tsp Salt

Cumin Black Beans:

  • 2 15 oz Cans Black Beans
  • 1/2 Tsp Salt
  • 1 Tsp Chili Powder
  • 1/2 Tsp Cumin
  • 1/2 Tsp Garlic Powder

Avocado Sauce:

  • 1 Avocado
  • 2 Cloves Garlic
  • 1/2 Jalapeño
  • 1/4 Cup Water
  • Juice from 1 Lime
  • 1/2 Tsp Salt
  • Black Pepper to taste

The Rest of the Bowls:

  • Chopped Green Onions
  • Hot Sauce
  • Baby Kale or Spinach
  • Chopped Jalapeño optional

Chipotle Cauliflower:

  1. Preheat your oven to 425 degrees F.
  2. Break down your cauliflower into bite-sized florets (see photos for reference). 
  3. Toss cauliflower with the oil and spices until evenly coated.
  4. On a baking sheet lined with parchment paper, bake cauliflower in the oven for 25-30 minutes, stirring halfway.

Lime Rice:

  1. Add your US Grown long-grain brown rice to a pot with water. (Use as much water as the package directs - different varieties will call for different amounts).
  2. Cook brown rice until all water is absorbed, and rice is al dente.
  3. When rice is done cooking, add in the lime juice, lime zest, and salt, stirring well. 

Cumin Black Beans:

  1. Rinse and drain your cans of black beans. (If using homemade, make about 3 cups). 
  2. Add beans, salt, and spices to a small saucepot. Cook over medium-low heat for about 10 minutes, stirring, until hot and softened.
  3. Alternatively, you can use plain black beans or chickpeas in this recipe if you'd like.

Avocado Sauce:

  1. Remove the ribs and seeds from the jalapeño (or keep them if you like extra spice!).
  2. Add all avocado sauce ingredients to a blender, and blend on high until smooth and creamy. 

Putting It All Together:

  1. Assemble your bowls. Add on a layer of baby kale or spinach, if desired. Layer on the black beans and rice, then add on cauliflower. Drizzle everything with the avocado sauce, and top with chopped green onions and jalapeños (if you'd like). Add on some hot sauce or extra black pepper, if you'd like.
  2. Enjoy!

Mini Blueberry Cheesecakes Recipes

December 04, 2019
No-bake vegetarian cheesecake while not having to soak one cashew. These mini blueberry cheesecakes ar a date-sweetened, purple-swirled, thus dreamy dessert!

Not cake. Not made from cheese. however they're noticed and whirling with the yummiest small blueberries. And there's precisely zero baking standing between you and uptake them. and that they ar pretty damn cute in their mini-ness.

Mini Blueberry Cheesecakes Recipes
Mini Blueberry Cheesecakes Recipes

Called a cake. Creamy sort of a pudding. feels like a gem. Tastes like DREAMS.

There ar loads of no-bake creamy cake recipes out there job themselves cheesecake, however this one is doing things a touch otherwise.

The crust is formed with oats OR kooky. Oats for a less expensive and lower fat possibility. kooky if you don’t do grains. a combination of each if you're feeling swashbuckling.

Mini Blueberry Cheesecakes Recipes


  • 1 cup (100g) rolled oats ((use nuts for paleo))
  • 6-8 pitted medjool dates ((125g))
  • Pinch of salt


  • 6 pitted medjool dates ((100g))
  • 3/4 cup (190g) cashew butter ((or any nut/seed butter))
  • 3/4 cup non-dairy milk
  • 1 tbsp lemon juice
  • 1/2 a vanilla bean ((or 1 tsp vanilla extract))
  • Pinch of salt
  • 1/2 cup (70g) frozen blueberries


  1. In a blender or food processor, combine the crust ingredients.
  2. Blend until it starts to clump together. If using oats, you may have to add 1-2 tablespoons water depending on how moist your dates are.
  3. Press into the bottom of 6 muffin tins lined with a small strip of parchment paper for easy removal.
  4. Chill.
  5. Combine the filling ingredients in a blender and blend on high until smooth and creamy.
  6. Pour on top of the crusts.
  7. Defrost the frozen blueberries.
  8. Spoon/swirl on top of the filling.
  9. Freeze overnight.
  10. Enjoy! Keep in the freezer for up to a week. I like to eat them straight from the freezer but you can thaw for 5 minutes for a softer texture.

Stuffed Potato Cakes Vegan

December 04, 2019
These vegetarian potato cakes (which area unit the same as “arepas”) area unit full of mushrooms, veggies, and vegetarian cheese. This wonderful comfort meal is ideal for lunch or dinner. The formula is vegetarian (dairy-free), gluten-free, and simple to create.

Have you ever created stuffed potato cakes? If not, you ought to provide this formula a strive as a result of potato cakes style fully amazing! I needed to create the vegetarian potato cakes very special and that’s why I stuffed them with mushrooms, veggies, and vegetarian cheese. and therefore the result very convinced American state.

Stuffed Potato Cakes Vegan
Stuffed Potato Cakes Vegan

For the dough, you’ll would like potatoes, cornstarch, salt, pepper, nutmeg, and flour. I used rice flour to create these vegetarian potato cakes gluten-free.

However, you'll be able to conjointly use flour or corn flour, just in case you don’t have a protein intolerance. you would possibly would like a touch bit less flour although however you'll notice directly if the consistency of the dough is correct.

I stuffed these vegetarian potato cakes with onion, bell pepper, mushrooms, zucchini and vegetarian cheese (I used my straightforward vegetarian cheese sauce). Of course, I conjointly more numerous spices that gave the potato cakes a tremendous flavor.

Stuffed Potato Cakes Vegan


  • 1 kg potatoes (see recipe notes)
  • 80 g white rice flour (1/2 cup) (see recipe notes)
  • 40 g cornstarch or tapioca flour (1/3 cup)
  • salt, pepper, nutmeg (to taste)


  • 250 g mushrooms, sliced (about 3 cups)
  • 1/2 of a zucchini, diced
  • 1 onion, chopped
  • 1 bell pepper, diced
  • 2 cloves of garlic, minced
  • salt & pepper to taste
  • spice mix: 1 tsp Italian spice blend, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp cumin, 1/4 red pepper flakes
  • Additional ingredients:
  • oil for frying
  • vegan cheese to taste (optional)


  1. Peel potatoes, cut into small pieces and cook in salted water for about 20 minutes.
  2. Season with salt, pepper, and nutmeg and mash them with a potato masher. (Please do not use a food processor, otherwise, the mashed potatoes will be sticky).
  3. Allow the mashed potatoes to cool (in the meantime you can prepare the filling), then add flour and cornstarch and mix well with a spoon or your hands.


  1. Chop the veggies, fry the onion in a pan with a little bit oil for about 3-4 minutes, add the mushrooms, garlic, and also the diced peppers and the zucchini. Sauté everything for a couple of minutes, season with salt, pepper, and the spice mix.
  2. Split the dough into 8 parts (about 1/2 cup or 120 g each). Form into balls, make a well in the middle and add about one and a half tablespoons of the filling. You can also add some vegan cheese in addition. Carefully "seal" the balls with a little bit more dough and flatten them slightly to make them look like thick pancakes.
  3. Heat approximately 2 tablespoons of oil in a pan and fry the potato cakes at medium heat until golden brown on both sides. They will be crunchy on the outside and soft on the inside. If you want them to be slightly more crunchy, you can bake them additionally for about 20 minutes at 375 degrees Fahrenheit in the oven. Enjoy!

The Ultimate Baked Vegan Cheesecake

December 03, 2019
Hey ho, let’s go! currently, someday last year, I tinkered concerning with making a Baked vegetarian Cheesecake instruction that will rival any of its non-vegan, dairy farm based mostly counterparts. It took Pine Tree State around four makes an attempt, and when tweaking the instruction with every try, i used to be rewarded with a killer vegetarian Baked Cheesecake that i have to say, is that the nearest to a daily dairy farm based mostly baked cheesecake instruction as I might get. Pine Tree State being Pine Tree State, I fully forgot to truly place the instruction up, just because I’m a lazy piece of ass, however twelve months of procrastination later, here i'm to share my instruction with you attractive attractive people!

A little disclaimer – this vegetarian Cheesecake instruction doesn't contain any loony, DATES, or any strange ingredients that we frequently realize in vegetarian sweet recipes. If you’re trying to find cashew-based cheese cake recipes, pass over to my biscuit Cheesecake instruction or my vegetarian afters instruction. Now, back to the recipe! during this explicit version that I created yesterday, I used biscuit cookies for the crust/filling, however you most undoubtedly ar invited to exclude them if you would like to create an evident, pure vanilla cheesecake for yourself (perfect flat-topped with berries!). If you don’t need to use Oreos, replace the crust with a biological process Biscuit or cracker crust – I’ll embrace the ingredients for those within the instruction card below.

The Ultimate Baked Vegan Cheesecake
The Ultimate Baked Vegan Cheesecake

The ingredients during this baked vegetarian cheesecake instruction ar pretty basic – vegetarian cheese, glossy bean curd, Sugar, Arrowroot, Flour, Lemon Zest, juice, Aquafaba, vegetarian Cream, Vanilla Beans, and a awfully special ingredient that adds a real cheese flavor to your cake that is carboxylic acid Powder. Now, i do know not everybody has this lying around their storeroom, however it’s one thing I urge you to order on-line because it very makes the distinction during this instruction. you'll be able to get this at any specialty food provider on-line, and that i got mine for a awfully cheap $15. If you'd rather not supply this ingredient, add a bit additional lemon rind and juice to the instruction and you’ll comparable to what my ending tasted like!

All you have got to try to to here is prepare the crust for your instruction, so whizz all the cheesecake ingredients up in a very kitchen appliance. Pour the mixture onto the crust, bake, so permit the cake to cool down within the kitchen appliance till it reaches temperature. For this version of my Baked vegetarian Cheesecake, I flat-topped the cake off with an easy Chocolate Ganache and adorned with vegetarian topping rosettes, however this can be all fully nonmandatory and needless if you only need a plain cheesecake. the selection is yours, fam! Anyway, I won’t persevere rambling as a result of I’m positive you’re here for the instruction and to not hear my bullshit, therefore scroll right down to grab the instruction and instructions!

The Ultimate Baked Vegan Cheesecake

For Oreo Crust:

  • 15 Oreo Cookies (with cream)
  • 3 tablespoons Melted Vegan Butter

For Regular Crust:

  • 5 oz Digestive Biscuits or Vegan Graham Cookies (150 grams)
  • 3 tablespoons Melted Vegan Butter

For Cheesecake Mixture:

  • 1 tub Vegan Cream Cheese (8oz/225 grams)
  • 6oz Silken Tofu, drained (190 grams)
  • 1/2 cup + 2 tablespoons Sugar
  • Zest of 1 lemon
  • 2 tablespoons Aquafaba
  • 3/4 teaspoon Arrowroot Powder
  • 1/4 cup Plain Flour
  • 1/4 cup Vegan Cream
  • 1 1/4 teaspoons Lactic Acid Powder
  • Seeds of 1 Vanilla Pod
  • 3/4 cup crushed Oreo Cookies (optional)

For Chocolate Ganache:

  • 4 oz Vegan Dark Chocolate (120 grams)
  • 1/4 cup Vegan Cream
  • 1/8 teaspoon Instant Espresso Powder
  • 1 teaspoon Agave Nectar or Maple Syrup

To Decorate:

  • Oreo Cookie Crumbs
  • Vegan Whipped Cream
  • Fruit


  1. Preheat oven to 180 degrees celsius/375 Fahrenheit. In a food processor, process Oreos or Digestive Biscuits until they reach a fine crumb. Add melted Vegan Butter and process until you achieve a slightly damp, sand-like consistency. Press the mixture into the bottom and halfway up the sides of a 6 inch cake ring or springform pan. Bake for 5 minutes, and then remove from oven and allow to cool. Reduce oven temperature to 160 degrees celsius/320 Fahrenheit.
  2. In a food processor, combine all ingredients for the cheesecake filling except crushed Oreos, and process till smooth. If using Oreos, fold them in once the mixture is smooth and combined.
  3. Pour batter into your cake ring and bake for 45 minutes. After 45 minutes, there should only be the slightest jiggle in the middle of the cake. Turn oven off and allow cake to cool to room temperature in the oven.
  4. If using Chocolate Ganache, combine all ingredients in a bowl and microwave in 30 second increments, stirring each time, until chocolate is smooth, melted, and combined with the cream to form a silky ganache.
  5. Pour Ganache onto the top of the cake (still in the cake ring/springform) and refrigerate the cake overnight.
  6. Once chilled overnight, remove cake ring/springform and decorate the top of your cake with either Crushed Oreo Cookies, Fruit, Vegan Whipped Cream or whatever you fancy.

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