Loading...

Follow Holy Cow! Vegan Recipes on Feedspot

Continue with Google
Continue with Facebook
or

Valid

A divine vegan Mango Cheesecake that’s creamy and delicious and infused with the scent of cardamom. The walnut-graham-cracker crust is deep and rich, and on top goes a vegan sour cream topping. Can be gluten-free.


To say this vegan Mango Cheesecake will make you feel like you’re biting into a slice of heaven might sound like a sappy overstatement, but just wait until you eat it before you decide.

This is one of my favorite dessert recipes, and one that has lived on this blog for a decade now. Like those of you who’ve made it before, Jay loves it and requests it incessantly. So I took some new photos this time I made the cheesecake and am bringing it back to the front for you.

If you’ve been missing cheesecake after going vegan — or even if you aren’t vegan but want to eat plant-based every now and then — this recipe will more than deliver to your tastebuds.

Summer for me is almost synonymous with mangoes, perhaps because that’s the way it always was when I was growing up in India. And although it’s easy to find mangoes, or mango puree, almost anytime of the year now, especially here in the United States, I find myself cooking all kinds of mango recipes, and especially desserts, this time of year because it just feels right.

And when I bake mango desserts, as you probably already know if you’ve made my mango cupcakes or mango bread, I love adding to it the one spice that complements the sunny flavor of mangoes perfectly: cardamom. In this cheesecake, they work their most potent alchemy together to absolutely bowl your tastebuds over.

There are three layers in this cake, but they’re not difficult nor time-consuming. At the bottom is a divine, buttery walnut-graham-cracker crust. In the middle goes the smooth, uber-creamy layer of cardamom-infused mango cheesecake filling. And on the top goes a layer of sour cream flecked with more cardamom.

It’s hard to top that kind of deliciousness. So let’s begin.

Ingredients for vegan Mango Cheesecake:

For the crust:

  • Graham crackers (there are vegan versions, like Nabisco’s original, but check the label before you buy if picking other brands)
  • Walnuts
  • Vegan butter or margarine

For the filling:

  • Mango puree (make this from fresh, very sweet mangoes like champagne if you’re baking here in the United States, or alphonso in India. You can also use canned, pureed mango. Make sure the puree is very, very smooth.
  • Vegan cream cheese. I’ve always used Tofutti in this cheesecake because that was the only cream cheese on the market — or at least the only kind available to me — when I first started making this or any cheesecake all those years ago. You can use another brand, if that’s your preference.
  • Sugar
  • Raw cashews
  • Nondairy milk
  • Green cardamom powder

For the topping:

  • Vegan sour cream. Again, I used Tofutti.
  • Sugar
  • Green cardamom powder
How to make the best vegan cheesecake ever:
  • Start out by making the crust. Preheat the oven to 350 degrees. Pulse 1 cup of graham crackers with 1 cup of walnuts in a food processor with 2 tbsp of softened vegan butter. Press the crust into an even layer in the bottom of a 10-inch springform pan, place the pan on a baking sheet, and bake the crust for 10 minutes. Remove and set aside while you make the filling.
  • To make the filling, blend 1/2 cup of cashews with 1/2 cup of any nondairy milk until very creamy.
  • In a bowl or in the bowl of a stand mixer, beat 20 oz of room temperature vegan cream cheese with 1 cup sugar until well-mixed. Add the cashew cream with 1 tsp green cardamom powder and 3 tbsp of cornstarch. Mix until you have a very smooth, creamy texture.
  • Before you start baking the cake, place a small, ovenproof pan filled with water on a lower shelf of the oven.
  • Pour the mango filling into the springform pan which should still be standing on a baking sheet (to make it easier to get the pan in and out of the oven). Place the pan and baking sheet into the oven and bake 30 minutes, then lower the heat to 325 degrees and continue baking another 30 minutes. When the cheesecake is done, the sides will look firm and the center might still look slightly jiggly, which is okay.
  • About 15 minutes before the cake comes out of the oven, make the sour cream topping by blending 1 cup of vegan sour cream with 1/4 cup sugar and 1/2 tsp of cardamom.
  • As soon as the cake comes out of the pan, pour the filling on the cake and, using oven mitts, gently turn the pan around so the topping is evenly distributed over the cake. Return the cake to the oven and continue baking another 15 minutes.
  • Remove the cake from the oven and let it cook thoroughly on a rack. Once cool, run a knife gently along the edges to loosen the cake from the pan. Then, with the cheesecake still inside the pan, refrigerate it for several hours or overnight until thoroughly chilled.
  • Unmold, slice and eat. You don’t need to decorate this cake, but if you want a pretty look, you can do what I did and scatter some crushed walnuts on the top.

***

Looking for more vegan cake recipes? Vegan Squash Cake with Pineapple Frosting Vegan Mango Cupcakes with Mango Buttercream Frosting Vegan Blueberry Buttermilk Bundt Cake Vegan Rhubarb Ginger Upside Down Cake Vegan Zucchini Cake with Orange Marmalade Glaze Vegan Lemon Yogurt Bundt Cake Vegan Strawberry Bread Cucumber Cake

***

Vegan Mango Cheesecake recipe:

Vegan Mango Cheesecake

A divine vegan Mango Cheesecake that's creamy and delicious and infused with the scent of cardamom. The walnut-graham-cracker crust is deep and rich, and on top goes a vegan sour cream topping.

For the nut crust:
  • 1 cups walnuts ((can use pecans))
  • 1 cup graham crackers ((crumbled))
  • 2 tbsp vegan butter
  • 3 tbsp sugar
For the mango cheesecake filling:
  • 20 ounces vegan cream cheese ((I used Tofutti))
  • 1 cup sugar
  • 1/2 cup raw cashews
  • 1 tsp cardamom powder
  • 1/2 cup nondairy milk
  • 3 tbsp cornstarch
  • 1 1/2 cups mango puree ((use a very sweet, ripe mango for best results))
For the sour cream topping:
  • 1 cup vegan sour cream ((I used Tofutti))
  • 1/4 cup sugar
  • 1/2 tsp cardamom powder
Make the crust:
  1. Preheat the oven to 350 degrees.

  2. Pulse 1 cup of graham crackers with 1 cup of walnuts in a food processor with 2 tbsp of softened vegan butter until the nuts are broken down but not powdery.

  3. Press the crust into an even layer in the bottom of a 10-inch springform pan, place the pan on a baking sheet, and bake the crust for 10 minutes. Remove and set aside while you make the filling.

  4. Make the mango cheesecake filling:

  5. Blend 1/2 cup of cashews with 1/2 cup of any nondairy milk until very creamy.

  6. In a bowl or in the bowl of a stand mixer, beat 20 oz of room temperature vegan cream cheese with 1 cup sugar until well-mixed. Add the cashew cream, 1 tsp green cardamom powder, 3 tbsp of cornstarch and the mango puree. Mix until you have a very smooth, creamy texture.

  7. Before you start baking the cake, place a small, ovenproof pan filled with water on a lower shelf of the oven. Pour the mango filling into the springform pan which should still be standing on a baking sheet (to make it easier to get the pan in and out of the oven).

  8. Place the pan and baking sheet into the oven and bake 30 minutes, then lower the heat to 325 degrees and continue baking another 30 minutes.

  9. When the cheesecake is done, the sides will look firm and the center might still look slightly jiggly, which is okay.

  10. Make the sour cream topping:

  11. About 15 minutes before the cake comes out of the oven, blend 1 cup of vegan sour cream with 1/4 cup sugar and 1/2 tsp of cardamom.

  12. As soon as the cake comes out of the pan, pour the filling on the cake and, using oven mitts, gently tilt the pan around so the topping is evenly distributed over the cake. Return the cake to the oven and continue baking another 15 minutes.

  13. Remove the cake from the oven and let it cook thoroughly on a rack. Once cool, run a knife gently along the edges to loosen the cake from the pan. Then, with the cheesecake still inside the pan, refrigerate it for several hours or overnight until thoroughly chilled.

  14. Unmold, slice and eat.

  • To make this cake gluten-free, use only walnuts for the crust — so you’ll need two cups of walnuts in all.
  • You don’t really need to decorate this cake, but for a pretty look scatter some crushed walnuts or peeled, chopped, ripe mangoes on top.

The post Vegan Mango Cheesecake appeared first on Holy Cow! Vegan Recipes.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

A simple, flavorful Instant Pot Khichdi with Mung Bean Sprouts is just what you need to comfort you on a rushed weeknight. A vegan, soy-free, nut-free and gluten-free recipe.

I share with you quick and easy but also healthy and flavorful recipes because as a working mom they are my lifeline, and I know there are many of you, like me, who want to feed their families in a rush without compromising on nutrition and taste. But when possible, I try to recruit you into taking small steps that will pay long dividends, like making a sourdough starter or learning to sprout beans.

As old-fashioned as some of these techniques may sound, they are making a comeback in our modern kitchens today because they are so good for you. It takes less than five minutes to get started with each of these, and a minimal amount of time in following days for upkeep. No matter how busy you are, there’s really no excuse for not making this investment in your family’s health.

Sprouting beans is an easy task in your summer kitchen. You can sprout all kinds of legumes and grains, and some take longer than others, but if you’re new to sprouting, mung beans are what you want to start with.

Mung beans sprout easily — a day and a half in a summer kitchen is more than enough — and the simple, hands-off process sends this already healthy legume’s healthfulness into the stratosphere. Among many benefits, sprouting beans can increase their protein content and antioxidant ratios. They can also keep blood sugar under control and improve heart health and digestion. All of this for so little work.

I will not give you a lesson on sprouting because I’ve already done it before in this post on my Sprouted Mung Bean Salad. While there are all sorts of contraptions you can buy to sprout beans, you really need nothing more than what you probably already have on hand — a bowl, a colander and a kitchen towel.

Putting sprouts into khichdi is a great idea, because it amps up up the nutritional value of a dish that’s already, quintessentially, healthy.

A khichdi is the ultimate Indian comfort food. Variously called a khitchri, khichuri, and even kedgeree (a British spin-off), it is basically a dish that combines, in one pot, a protein and a grain. In India that’s a legume and rice (although the British had to spoil a good thing by adding fish to it).

While a khichdi often gets cooked when someone’s sick, or down, or just doesn’t feel like cooking, don’t let that color your judgment about the deliciousness of this dish. It’s a tasty and easy meal for anytime, and a lifesaver for me on days when I need to get a healthy meal on the table without much time.

There are as many versions of khichdi as there are cooks, and at its most basic a khichdi can be made of just rice, lentils and salt, period. But this recipe I have for you today is more flavorful with spices. You can also try my Masala Khichdi, which is a much more dressed up and delicious version of your plain, everyday khichdi.

So let’s get on now with this Instant Pot Khichdi with Mung Bean Sprouts. It goes from scratch to done in under 30 minutes, and you’ll be making it over and over, I promise.

Eight Ingredients for Instant Pot Khichdi with Mung Bean Sprouts:
  • Mung beans, dry. You will need to sprout them before use.
  • Rice. A long grain like Basmati is perfect here.
  • Cinnamon sticks
  • Green cardamom
  • Cloves
  • Cumin
  • Turmeric
  • Vegetable oil

You’ll also need salt and ground black pepper to taste.

How to make an Instant Pot Khichdi:
  • Start a day and a half before by soaking 1 cup of dry mung beans and sprouting them. If you’re new to sprouting, follow the instructions for sprouting in this recipe
  • Before you start cooking the khichdi, soak 1 1/2 cups of rice in a bowl, covered with at least an inch of water, for 30 minutes. This is not absolutely necessary, but it ensures that the rice grains are long and separate after they cook.
  •  Heat 1 tsp of vegetable oil in the Instant Pot set to the “saute” function. Add 1 tsp of cumin and as it starts to darken, add a 1-inch piece of cinnamon, 4 green cardamom pods (whole), six cloves and 1/2 tsp of turmeric to the pot. Stir-fry for a few seconds, then add the rice (drained) and the mung bean sprouts.
  • Add salt and ground black pepper to taste.
  • Add 4 cups of water and give everything a good mix. Turn off the saute function, cover the instant pot with the lid, and set to cook on the “rice” function.
  • Once cooking is done, you can release the Instant Pot manually after 10 minutes, or wait for it to release naturally. Once you open the lid, use a fork to fluff the rice grains. Serve hot.
What do you serve with Khichdi?
  • Because a khichdi by itself is something of a blank slate, flavor-wise, you need to serve it with something that’s spicy. A potato curry is a classic, and you’ll see it in the pictures here. I’ll share that recipe with you next, and it takes no more than 10 minutes to put together and under 30 minutes to cook, so you could be making it while your khichdi cooks in the Instant Pot.
  • You can also serve the khichdi with a spicy vegetable curry, like this Vegetable Korma I shared with you recently.
  • If you have absolutely no time, do what most Indians do and serve the khichdi with an Indian pickle and poppadum. It’ll be delicious.
Looking for more easy rice recipes? Masala Khichdi Vegetable Biryani in 30 minutes Tawa Pulao

***

Instant Pot Khichdi with Mung Bean Sprouts Recipe:

Instant Pot Khichdi with Sprouted Mung Beans

A simple, flavorful Instant Pot Khichdi with Mung Bean Sprouts is just what you need to comfort you on a rushed weeknight. A vegan, soy-free, nut-free and gluten-free recipe.

  • 1 cup mung beans ((soaked and sprouted. You will need to start this at least a day in advance).)
  • 1 1/2 cups basmati rice ((or another long-grain rice like jamine))
  • 1 tsp vegetable oil
  • 2 tsp cumin seeds
  • 4 pods green cardamom
  • 6 cloves
  • 1 1/2 inch piece cinnamon
  • 1/2 tsp turmeric
  • Salt and ground black pepper to taste
  1. Before you start cooking the khichdi, soak 1 1/2 cups of rice in a bowl, covered with at least an inch of water, for 30 minutes. This is not absolutely necessary, but it ensures that the rice grains are long and separate after they cook.

  2. Heat 1 tsp of vegetable oil in the Instant Pot set to the "saute" function. Add 2 tsp of cumin and as it starts to darken, add a 1-inch piece of cinnamon, 4 green cardamom pods (whole), six cloves and 1/2 tsp of turmeric to the pot.

  3.  Stir-fry for a few seconds, then add the rice (drained) and the mung bean sprouts.Add salt and ground black pepper to taste. Add 4 cups of water and give everything a good mix.

  4. Turn off the saute function, cover the instant pot with the lid, and press the "rice" button. Once cooking is done, you can release the Instant Pot manually after 10 minutes, or wait for it to release naturally.

  5. Once you open the lid, use a fork to fluff the rice grains. Serve hot.

The post Instant Pot Khichdi with Mung Bean Sprouts appeared first on Holy Cow! Vegan Recipes.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
My nine-ingredient take on a Vegan Alfredo Sauce with cashews is creamy and silky and savory with herbs and roasted garlic. Mushrooms roasted with wine make this sublime Italian sauce even more delicious. A vegan, gluten-free and soy-free recipe.
 

Today, I am revisiting my creamy and velvety Vegan Alfredo Sauce with mushrooms and roasted garlic. It’s a classic recipe I first published in 2013 and many of you have made it over the years and come back to tell me about it.

After making it myself for the umpteenth time this past weekend, I thought it might be a good idea to pull this recipe out from the bowels of this blog and back to the front so those of you who are new to this blog can find it.

Alfredo is a creamy and rather voluptuous Italian white sauce for pasta made with lashings of butter and cream and cheese. To me, it’s always presented itself as an oxymoron. While its lush flavors scream out “eat me,” an Alfredo’s ingredient list pretty much makes it a no-no for nearly everyone except the most intrepid of eaters.

As a vegan, butter and cream and cheese are also out. So when I made a vegan version of this sauce all those years ago, I improvised with cashew cream, which makes a great substitute for cream in nearly any dish. It has a pleasing sweetness, like cream, and a similar mouth-feel, which is important because you want the texture of your Alfredo sauce to be silky and smooth.

The cheese is replaced here by nutritional yeast, and roasted garlic and summery herbs add an abundance of flavor.

Cashews are not a low-calorie food themselves, but they are certainly way lower in calories for all those dairy products they replace in this vegan Alfredo Sauce. Cashews — and the fat in them — are also actually good for you, unlike butter and cream and cheese. Altogether, there are just 228 calories in a serving of this vegan Alfredo Sauce, and 11 grams of protein and 3 grams of fiber, which actually makes it quite good for you, unlike the traditional version.

I really love adding sage to this sauce. For one, this smoky, savory herb is plentiful in the summer months, and it begs to be used. I have a sage plant that I put into the ground in my backyard when we first moved into this house more than a decade ago and each year it survives the bitter winter to spring back to life and reward me with armfuls of sage. Not that you’d ever use armfuls of sage in any recipe. This is a strongly flavored herb, so a little goes a long way.

Nine ingredients for a Vegan Alfredo Sauce:
  • Raw cashews. Cashew pieces are fine and even better because they’re more economical than whole cashews. They will be blended up anyway.
  • Crimini mushrooms
  • Sage
  • White wine (or vodka will do). It’s optional, but use it for more flavor.
  • Nondairy milk (like unsweetened almond milk or soymilk. Don’t add coconut milk please — the flavor just doesn’t work with an Alfredo sauce.)
  • Nutritional yeast
  • Garlic
  • Oregano (dry)
  • Extra Virgin Olive Oil (or vegan butter)
How to make the creamiest Vegan Alfredo Sauce:
  • Start out by slicing the tops off two whole bulbs of garlic. Place the bulbs in a piece of aluminum foil, drizzle on some olive oil on the exposed tops, and then wrap the garlic in the foil. Roast in a 400 degree oven for 30 minutes until the garlic is golden and soft and squeezes out easily from the papery skin.
  • Soak 1 cup of cashews in 2 cups of any nondairy milk (except coconut — the strong flavor doesn’t really work here).  After about 15-30 minutes, blend it until very, very smooth with 2-4 tbsp of nutritional yeast (use more or less according to your preference), the roasted garlic, 1 tsp of dry oregano, salt and ground black pepper to taste.
  • Heat 1 tbsp of vegan butter or extra virgin olive oil in a large skillet or saucepan. Add the mushrooms along with some salt and ground black pepper. Saute for a couple of minutes, then add about 1 tbsp of chopped sage and 1/4 cup of white wine or vodka. Continue to stir fry until all of the visible moisture has evaporated.
  • Add the creamy cashew sauce to the skillet, stir well to mix, then cover and let it cook for 15 minutes on a low flame.
  • Season with salt if needed and turn off the heat.
  • Stir in your cooked pasta and enjoy.
What kind of pasta to serve with a Vegan Alfredo Sauce:
  • Alfredo is traditionally served with fettuccine, which is a slim, ribbon-like pasta. I had pappardelle on hand this time, so I used that and it’s what you’ll see in the pictures. But while a flat ribbon shape like fettuccine is a nice vehicle for the creamy sauce, you don’t really need to stick with it. Many kinds of pasta are perfect with this sauce. A conchiglie or a farfalle pasta would be great here, as would orzo.
  • To make a meal of this, all you need is a leafy salad on the side. If possible, serve with some vegan cashew parmesan.

Let’s dive into the recipe next.

***

Looking for more creamy vegan pasta recipes? The Best Vegan White Pasta Sauce Creamy Vegan Orzo Risotto with Brussels Sprouts Pasta with Roasted Cauliflower Cashew Sauce

***

Vegan Alfredo Sauce with Mushrooms

My eight-ingredient take on a Vegan Alfredo Sauce with cashews is creamy and silky and savory with herbs and roasted garlic. Mushrooms roasted with wine make this sublime Italian sauce even more delicious. A vegan, gluten-free and soy-free recipe.

  • 2 large bulbs garlic
  • 1 cup raw cashews
  • 2 cups nondairy milk
  • 1 tsp oregano
  • 2-4 tbsp nutritional yeast
  • Salt to taste
  • 1 tbsp extra virgin olive oil ((or vegan butter))
  • 32 oz crimini mushrooms (sliced)
  • 1/4 cup white wine ((or vodka makes a good substitute. The alcohol is optional, but nice))
  • 1 tbsp sage leaves ((cut thinly))
  1. Slice the tops off two whole bulbs of garlic. Place the bulbs in a piece of aluminum foil, drizzle on some olive oil on the exposed tops, and then wrap the garlic in the foil. Roast in a 400 degree oven for 30 minutes until the garlic is golden and soft and squeezes out easily from the papery skin.

  2. Soak 1 cup of cashews in 2 cups of any nondairy milk (except coconut — the strong flavor doesn’t really work here).  After about 15-30 minutes, blend it until very, very smooth with 2-4 tbsp of nutritional yeast (use more or less according to your preference), the roasted garlic, 1 tsp of dry oregano, salt and ground black pepper to taste.

  3. Heat 1 tbsp of vegan butter or extra virgin olive oil in a large skillet or saucepan. Add the mushrooms along with some salt and ground black pepper. Saute for a couple of minutes, then add 1 tbsp of the chopped sage and 1/4 cup of white wine or vodka. Continue to stir fry until all of the visible moisture has evaporated.

  4. Add the creamy cashew sauce to the skillet, stir well to mix, then cover and let it cook for 15 minutes on a low flame.

  5. Add more salt and pepper if desired, then stir in your cooked pasta. This sauce is best served hot when it's at its smoothest and silkiest. If you have leftovers, reserve some of your pasta cooking liquid in the refrigerator and reheat the sauce with a small amount of the pasta liquid to make it smooth and silky again.

  6. You can garnish your pasta with parsley and serve with vegan cashew parmesan on the side.

The post Vegan Alfredo Sauce with Mushrooms appeared first on Holy Cow! Vegan Recipes.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Creamy and fragrant, a Vegetable Korma is the stuff memorable meals are made of. This mixed vegetable curry is deceptively decadent and secretly healthy, packed as it is with veggies like carrots, peas, potatoes, tomatoes and bell peppers, all in a silky sauce of coconut, ginger, garlic, cumin and turmeric. A vegan, soy-free, gluten-free and nut-free recipe.

We all have a favorite food that can transform any old ordinary day into one that’s quite special. For me, it’s this vegetable korma, a creamy, silky mixed veg curry that’s as delicious and it’s nutritious.

If you like Indian food, you’ve no doubt heard of a korma or a kurma. The words are sometimes used interchangeably, but a korma is a north Indian curry often made with meats like chicken or with vegetables, whereas a kurma is a south Indian curry usually made with veggies.  There are some commonalities — both are spicy, and both are creamy. But whereas in the north the base of the sauce would be creamy with yogurt or cream, in the south, it’s creamy with coconut.

There is also a more complex and festive version of this recipe, Navratan Korma, made in the north with veggies and nuts and dry fruits.

If you aren’t confused already, I am going to confuse a little more because my korma uses coconut (I wanted to keep it nut-free), so it’s probably more of a kurma, but it also uses some spices that are common to both versions. 

I first posted this korma recipe for you in 2013, and since then I’ve made a few small tweaks to make it simpler and quicker. I’ve also updated the post with new pictures and clarified the steps below.

So let’s dive in and learn how to make an exquisite vegetable korma at home. It’s a curry you’ll be making again and again.

Ingredients needed for Vegetable Korma:
  • Vegetables. Lots of ’em. I used about eight cups of chopped veggies, including carrots, potatoes, bell peppers, green peas and green beans. You can change this up. Sweet potatoes are great here, so are zucchinis and mushrooms and cauliflower.
  • Onions
  • Ginger
  • Garlic
  • Tomatoes, pureed. You can use canned.
  • Cayenne pepper or any red chili powder
  • Turmeric
  • Coriander Powder
  • Cumin Powder
  • Garam masala powder (this is actually optional. I sometimes make the curry without it and it tastes wonderful. The garam masala adds more spice and depth and a slightly different flavor, so try it both ways)
  • Coconut milk
  • Poppy seeds
  • Curry leaves
  • Mustard seeds
  • Coconut oil
How to make the best Vegetable Korma recipe:
  • Start out by prepping your veggies and cooking them. I cut the potatoes and bell peppers into pieces about 1/2-inch square, the carrots into rounds or half-moons, and the green beans into 1/2-inch pieces. You will need to cook the potatoes, carrots and green beans first because these will take longer to cook than the bell peppers and peas. I do this in the microwave, but if you don’t want to use a microwave, you can certainly cook them with some water on the stove top or in a pressure cooker.
  • Next you will blend 1 cup of coconut milk and the 1 tbsp of poppy seeds into a smooth paste in the blender.
  • To start putting your korma sauce together, heat 1 tsp of oil in a large saucepan or pot. Add 1 chopped onion and saute until it starts to turn translucent. Add crushed garlic (four cloves) and crushed or grated ginger (1 tbsp) and continue to saute another 30 seconds.
  • Add 1 cup of tomato puree with 1/2 tsp of cayenne or any red chile powder, 1 tbsp of coriander powder, 1 tsp cumin powder, 1/2 tsp turmeric, and the garam masala powder, if using. Stir well, cover, and let the tomatoes and onions cook about 10 minutes.
  • Add the chopped bell peppers, green peas, and the cooked veggies. If the curry is too thick, add some water to thin it out to your liking. A korma is not too watery. You should have a couple of inches of sauce or gravy, but not enough to cover the veggies.
  • Mix well and let the curry come to a boil. Turn down the heat, cover, and let it cook another five minutes.
  • Stir in the blended coconut-poppy-seed paste and season with salt. Heat through but turn off the stove before the coconut milk boils.
  • In a small saucepan or skillet, prepare the tempering. Heat the remaining 1 tsp oil. Add 1 tsp cumin seeds and when they sputter, add the curry leaves and stir-fry for a minute longer.
  • Turn off the heat and pour the tempering over the korma.
  • You can optionally garnish your korma with cilantro or mint leaves, and/or stir in 1/4 cup of vegan yogurt (like my vegan cultured cashew yogurt) for more complexity.
What to serve the Vegetable Korma with:
  • An Indian flatbread like a roti or a naan goes beautifully with a korma. So does poori or puri, a puffy Indian fried bread.
  • Rice is great with korma too. You can either just serve the rice with korma, or serve with a simpe dal on the side, like this Dal Tadka.
** Looking for more veg curries? Navratan Kurma Vegetable Balti Easy Vegetable Curry  Vegan Mango Curry Railway Mushroom Curry Vegan Jamaican Mango Stew

***

VEGETABLE KORMA, A MIXED VEGETABLE CURRY RECIPE

Vegetable Korma or Mixed Vegetable Curry

Creamy and fragrant, a Vegetable Korma is the stuff memorable meals are made of. This mixed vegetable curry is deceptively decadent and secretly healthy, packed as it is with veggies like carrots, peas, potatoes, tomatoes and bell peppers, all in a silky sauce of coconut, ginger, garlic, cumin and turmeric. A vegan, soy-free, gluten-free and nut-free recipe.

  • 2 medium carrots, ((cut into 1/4-inch rounds or semi-circles, or dice))
  • 1 cup green beans ((cut into 1/2-inch pieces))
  • 2 yellow or red potatoes, ((cut into 1/2-inch dice))
  • 1 cup coconut milk
  • 1 tbsp poppy seeds
  • 2 tsp vegetable oil
  • 1 large onion ((finely chopped))
  • 1 tbsp ginger ((crushed into a paste or grated))
  • 4 large cloves garlic ((crushed into a paste or minced))
  • 2 medium tomatoes ((pureed. Or use 1 cup canned pureed tomato))
  • 1 tsp cayenne pepper ((use less if you prefer))
  • 1/2 tsp turmeric
  • 1 tbsp coriander powder
  • 2 tsp cumin powder
  • 1 cup green peas ((I use frozen but fresh is fine))
  • 1 large bell pepper, ((cut into a 1/2-inch dice))
  • 1 tsp cumin seeds
  • 1 sprig of curry leaves
  • 2 tsp garam masala powder ((optional))
  • Salt to taste
  1. Place the beans, carrots and potatoes in a microwave-safe bowl, add 1/4 cup water, and microwave on high for seven minutes or until the potatoes are cooked but not mushy.

  2. Place the coconut milk and poppy seeds in a blender and blend until you have a smooth paste. Add a little bit of water if needed.
  3. Heat 1 tsp of oil in a large saucepan or pot. Add 1 chopped onion and saute until it starts to turn translucent. Add crushed or minced garlic (four cloves) and crushed or grated ginger (1 tbsp) and continue to saute another 30 seconds.

  4. Add 1 cup of tomato puree with 1/2 tsp of cayenne or any red chile powder, 1 tbsp of coriander powder, 1 tsp cumin powder, 1/2 tsp turmeric, and the garam masala powder, if using. Stir well, cover, and let the tomatoes and onions cook about 10 minutes.

  5. Add the chopped bell peppers, green peas, and the cooked veggies. If the curry is too thick, add some water to thin it out to your liking. A korma is not too watery. You should have some sauce, but not enough to cover the veggies.

  6. Mix well and let the curry come to a boil. Turn down the heat, cover, and let it cook another five minutes.

  7. Stir in the blended coconut-poppy-seed paste and the garam masala, if using, and season with salt. Heat through but turn off the stove before the coconut milk boils.

  8. In a small saucepan or skillet, prepare the tempering. Heat the remaining 1 tsp oil. Add 1 tsp cumin seeds and when they turn a couple of shades darker, add the curry leaves and stir-fry for a minute longer.

  9. Turn off the heat and pour the tempering over the korma. Serve.

Additional tips:

  • Stir in 1/2 cup vegan yogurt at the end of cooking for a slight tang and more complexity to your korma sauce.
  • Garnish with coriander or fresh green mint leaves or even chopped scallions for even more freshness.

The post Vegetable Korma, a Mixed Vegetable Curry appeared first on Holy Cow! Vegan Recipes.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Spicy Vegan Black Bean Burgers that are perfect for a cookout! These are spicy and smoky with chipotle chili and cumin, and they have the goodness of brown rice, oats and walnuts cooked into them. Best of all, they hold together beautifully on the grill. Soy-free and gluten-free.

This Spicy Vegan Black Bean Burger is mouthwateringly yummy, packed with secretly healthy stuff, and hefty enough for the grill. In other words, it’s the perfect burger for a cookout — and it’s good for you.

I have many vegan veggie burger recipes on the blog, and this one has been around for a while. I’ve made some tweaks to the recipe since I last shared it in 2010, by adding cumin and chipotle chili, which makes it not just smoky and spicy but totally tasty.

The black beans are not the only health stars in this Spicy Vegan Black Bean Burgers recipe. There are oats here, and brown rice, and carrots, and walnuts. And you don’t really need much fat at all to cook them — in fact, coating your pan with a quick spray of oil is more than enough. Or you could just roast them without oil in a nonstick pan and make them free of all added fats.

11 ingredients for Spicy Vegan Black Bean Burgers:
  • Black beans. Cook your own, if you’d rather, but I just opened a couple of cans.
  • Cooked brown rice
  • Rolled oats
  • Walnuts. They add amazing crunch and texture
  • Chipotle chili in adobo sauce. For flavor and smokiness.
  • Cumin. More smokiness.
  • Ketchup
  • Cilantro
  • Carrots
  • Garlic powder
  • Oil for cooking (if you’re watching the weighing scales, or just want to eat less added oil, you can leave this out and roast your burgers on a nonstick skillet)
  • Optional: Sesame seeds (for more crunch and healthfulness)
How to make and cook Spicy Vegan Black Bean Burgers (that don’t fall apart):
  • This recipe is quite foolproof, and everything comes together in the food processor. But be sure you add them in the order I list. If your food processor bowl can’t hold all of the ingredients, process some of the ingredients first, then the rest, and mix everything together in a bowl.
  • You will start out by processing the nuts and the oats in the food processor.
  • Add the cumin, chipotle chili and adobo sauce, cilantro, cumin, carrots and garlic to the food processor, season with salt, give it a whir to mix.
  • Finally add the beans and the rice. Process until you have a mixture that holds together when you press it into a ball in your fist.
  • I like to make hefty burger patties with these, about three inches in diameter, and the recipe makes 10 of those. You could make smaller or bigger patties according to your preference.
  • To shape your patties, pat them into discs using your palms and fingers, and make sure you smooth the edges with your fingers as you go along.
  • Coat the bottom of a nonstick pan or cast iron skillet with oil and cook the burger patty on each side until brown spots appear.
  • You can make these burgers ahead and freeze them for later. Separate the burger patties with wax paper or parchment paper and store in an airtight freezer container or a bag with a zip top. You can throw them frozen on the grill.

This time, I assembled my burgers with vegan mayo mixed with a spicy chili garlic sauce before layering on spinach or spring greens, tomatoes and avocado slices. Slices of onion or a tomato salsa would be delicious too. You can also serve these burgers topped with cole slaw or sauerkraut or pickles.

If you make this Black Bean Burger, be sure to let me know in the comments below, or take a photo and post on Instagram. Tag me @HolyCowVegan.

Enjoy the Fourth! And remember to keep your pets safe indoors during the fireworks.

***

More recipes to try: Quinoa and Bean Burger Vegan Bean and Oats Burger Vegan Beet Burger with Chipotle Cashew Hummus Vegan Strawberry Pie Vegan Peach Berry Pie Potato Salad with Turmeric and Green Peas

***

Spicy Vegan Black Bean Burgers recipe:

Spicy Vegan Black Bean Burgers

Spicy Black Bean Burgers that are perfect for a cookout! These are spicy and smoky with chipotle chili and cumin, and they have the goodness of brown rice, oats and walnuts cooked into them. Best of all, they hold together beautifully on the grill. Vegan, soy-free and gluten-free.

  • 30 oz canned black beans
  • 1 cup rolled or instant oats
  • 1/2 cup cooked brown rice
  • 1/4 cup ketchup
  • 1/2 cup walnuts
  • 1 cup carrots ((grated))
  • 1 chipotle chili in adobo sauce with 1 tsp of the sauce ((use more or less depending on your tolerance for heat))
  • 1/4 cup cilantro ((minced))
  • 2 tsp ground cumin
  • 1 tbsp sesame seeds ((optional))
  • Salt to taste
  • 2 tbsp vegetable oil ((for cooking burgers, or use cooking spray))
  1. Put the walnuts and oats in the processor and pulse until the nuts are broken down into small pieces but not powdery.

  2. Add the carrots, cilantro, cumin, garlic powder, sesame seeds if using, and salt. Pulse to mix, then add the drained black beans, rice and ketchup. Process until the beans are broken into small bits and the mixture holds together when you form a ball with your fingers or fist.

  3. Form three-inch discs with the mixture. Cover a cast iron or nonstick skillet with oil and cook the burgers until brown and black spots appear on each side.

  4. Assemble the burgers with vegan mayo mixed with a spicy sauce like chili garlic sauce or sriracha, greens like spinach or lettuce, tomatoes, onions and avocados.

The post Spicy Vegan Black Bean Burgers appeared first on Holy Cow! Vegan Recipes.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

A dreamy vegan Caribbean Bowl with a spicy chickpea curry, sweet and crunchy roasted plantains, and a delicious, delicately spiced coconut rice. A soy-free, nut-free and gluten-free recipe.

I have a new favorite bowl, guys, and I can’t stop eating. Because this Caribbean Bowl with Chickpea Curry, Roasted Plantains and Coconut Rice is just that good.

The rice is coconutty and fragrant with herbs and spiked with one of the spiciest peppers around but still mellow but delicious, the chickpea curry is fiery and full of flavor, and the roasted plantains, with a golden, crunchy bite that melts into soft sweetness, round out the meal perfectly.

I love Caribbean flavors and this is exactly the kind of food I crave when I am busy at home or at work. Taking a few minutes to myself, this bowl in hand, is just that satisfying comfort-food experience I need to get me recharged and ready to get stuff done.

This recipe takes no more than an hour to put together, and probably less if you multi-task efficiently (which I don’t), and is quite straightforward. Most of the ingredients are likely already in your pantry if you make Indian or Caribbean food somewhat regularly.

There are three distinct recipes here that work great as a bowl, but if you don’t want to make a bowl, cook them individually at separate times by all means. The curry goes great with plain rice, and the roasted plantains make the perfect side or snack for any meal. The coconut rice can be eaten by itself as a meal.

Ingredients for Vegan Caribbean Bowl: For Coconut Rice:
  • Rice. A long grain like jasmine or basmati works best
  • Coconut milk. I used the kind that comes in a carton here, not the canned one.
  • Onion.
  • Garlic
  • Scotch bonnet or habanero pepper (you will need just a small piece. When I buy habaneros I freeze them rightaway and cut out a little piece as needed. They last a long time this way)
  • Thyme
  • Ground cloves
  • Oil
  • Salt
For Chickpea Curry:
  • Chickpeas. Use canned or dry. If using dry, preferably soak them overnight and then cook until tender. You can also do this in an Instant Pot. I soak the beans for about an hour, then cook them for 3o minutes at high pressure. Wait for a natural release or quick release 20 minutes after cooking has ended.
  • Onions
  • Scotch bonnet or habanero pepper
  • Garlic
  • Potatoes
  • Thyme
  • Cilantro
  • Coriander seeds
  • Cumin seeds
  • Black peppercorns
  • Turmeric
  • Fennel seeds
  • Mustard seeds
  • Fenugreek seeds
  • Vegetable oil
For roasted plantains:
  • Plantains (these should be slightly ripe but not mushy. You can tell they are ripening when the skin starts to get black or brown spots and turns yellow from green)
  • Adobo seasoning (or use a mix of oregano, garlic powder, onion powder, salt and ground black pepper)
  • Paprika
  • Garlic powder
  • Vegetable oil
Tips for making the perfect vegan Caribbean Bowl:
  • Start out by getting your ingredients together. It might look like a long list above, but many of the ingredients are common to the curry and the rice.
  • You can use either canned or dry chickpeas, but your chickpeas need to be tender and ready to eat when they go into the curry.
  • Cook the rice according to instructions and do not get tempted to open the pot and take a peek halfway through cooking. That way you’ll have the perfect coconut rice.
  • Cut your plantain into even sized pieces, so they roast together into perfect doneness.

***

More vegan bowls to try: Curried Chickpeas Bowl with Turmeric Rice and Garlicky Chard Sesame Soba Noodle Bowl with Spinach and Tofu Vegan Crack Chili Tofu Noodle Bowls

***

Vegan Caribbean Bowl with Chickpea Curry, Roasted Plantains and Coconut Rice:

Vegan Caribbean Bowl with Chickpea Curry, Roasted Plantains and Coconut Rice

A dreamy vegan Caribbean Bowl with a spicy chickpea curry, sweet and crunchy roasted plantains, and a delicious, delicately spiced coconut rice. A soy-free, nut-free and gluten-free recipe.

For Chickpea Curry
  • 30 oz canned chickpeas ((approx 2 cans))
  • 1 tsp vegetable oil
  • 1 medium onion ((finely diced))
  • 4 cloves garlic ((minced))
  • A small piece of scotch bonnet or habanero pepper ((these are very spicy, so use a very small piece and be sure to deseed. You can sub with jalapeno if you can't find either of these.))
  • 2 medium potatoes ((cut into a 1/2-inch dice))
  • 2 tsp dry thyme or oregano, or a mix of both ((or use 2 tbsp fresh thyme or oregano, chopped))
  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tsp black peppercorns ((use more of less per your preference))
  • 5 cloves
  • 1 tsp fennel seeds
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 1/2 tsp turmeric
  • Salt to taste
For the coconut rice:
  • 1 1/2 cups jasmine rice ((or basmati))
  • 2 cups coconut milk ((from the carton, not can))
  • 1 tsp vegetable oil
  • 1 medium onion ((finely diced))
  • 3 cloves garlic ((minced))
  • 1/4 tsp ground cloves
  • A small piece of scotch bonnet or habanero pepper ((jalapeno is okay as a substitute))
  • 1 tsp dry thyme ((or 1 tbsp fresh))
  • Salt to taste
For roasted plantains:
  • 4 plantains ((Peeled and cut crosswise into 1/4-inch thick slices. Use plantains that are slightly ripe, with the skin just turning yellow with some black spots. You don't want very mushy, overripe plantains here))
  • 1 tbsp vegetable oil
  • 2 tsp adobo seasoning ((or make your own by combining equal parts of onion powder, garlic powder, dry oregano, black pepper and salt))
  • 1/2 tsp paprika ((optional))
  • Salt to taste
Make the chickpea curry:
  1. In a skillet, roast the coriander seeds, cumin seeds, peppercorns, mustard seeds, ground cloves, fennel seeds, fenugreek seeds and turmeric until a couple of shades darker and fragrant. Process to a coarse powder in a spice grinder and set aside.

  2. Heat the oil. Add the onions and garlic and saute until translucent. Then add the chili pepper, thyme and powdered spices and stir in.

  3. Add the chickpeas and potatoes with 2 cups water. Bring to a boil, cover the pot and let the curry simmer for 20 minutes or until the potatoes are tender. At any point, if the curry looks too dry, add some water.

  4. After the potatoes are tender, add salt and turn off heat. Garnish with cilantro if you desire.

Make Coconut Rice:
  1. Heat the oil in a saucepan or skillet. Add the onions and garlic and thyme and cook until the onions are translucent.

  2. Stir in the ground cloves, the chili pepper, and thyme and mix well. Add the rice and stir until it turns opaque. Add the coconut milk and 1/2 cup water along with salt. The water should taste a little saltier than you would like your rice to be.

  3. Once the water starts to boil, cover the pot, turn heat to low, and let the rice cook 20 minutes. Turn off the heat and let the rice stand, undisturbed, at least 10 minutes more.

Make the roasted plantains:
  1. Preheat oven to 400 degrees.

  2. In a bowl, toss the plantains together with the adobo, paprika if using, and salt.

  3. Place the plantain slices, without overlap, on a baking sheet and bake for 20 minutes in the preheated oven. Flip the slices over halfway through baking.

Assemble the bowls:
  1. To make your bowl, scoop rice into the bowl, top with the chickpea curry, and with the plantain slices. Add some more fresh thyme or cilantro to the bowl if you wish. I also love adding slices of fresh avocado for more nutrition and texture.

The post Vegan Caribbean Bowl with Chickpea Curry, Roasted Plantains and Coconut Rice appeared first on Holy Cow! Vegan Recipes.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Baking up a loaf of delicious vegan zucchini bread is a must for the summer. This loaf is tender and delicious, infused with the healthy crunch of walnuts and whole wheat flour, and naturally sweetened with coconut sugar. You’ll never complain about too much zucchini ever again.


Zucchini is one of summer’s delicious gifts and while it can sometimes overwhelm you with its generosity (if you’re growing some in your backyard you know what I’m talking about), it is so versatile, you don’t have to look far to find great uses for it.

One of my favorite ways to use up zucchini — one of the ways I look forward to this season — is to make this extra-tasty and nutritious whole wheat vegan Zucchini Bread.

If you’ve been following this blog, you’ve probably already come across this recipe which I’ve updated for you with new photos and text. But the recipe is almost exactly the same I posted all the way back in 2009, with one small modification: this time I used coconut sugar. I love its rich, deep flavor and I thought it would be great in this zucchini bread, which it was.

If you have kids, this is a great recipe to keep them happy and fed over the summer break. I use these months to wean Jay off all the junk he inevitably consumes during the school year, whether it’s from well-meaning teachers handing out bags of chips or candies as gifts, friends who share their snacks, or whatever other way he has of acquiring them, and he has plenty. When I make him delicious and healthy snacks at home, like this vegan zucchini bread or the vegan mango kulfi popsicles I shared with you recently, he doesn’t miss the crappy snacks at all.

Squash is also very much in season in the summer and it’s usually easy to find locally grown varieties or grow it yourself — all great reasons to consume it. Besides, it is an easy veggie to love, with its dark green skin and tender white flesh and pleasantly bland taste that can adapt to almost any dish, sweet or savory. Like other summer squash, zucchini is rich in vitamin C and beta carotene and, of course, fiber, which makes it super-healthy eats too.

Everything about this vegan Zucchini Bread is healthy and good for you. It’s whole wheat, it’s full of veggies and heart-friendly walnuts, and it has very little added fat. The coconut sugar, a lower glycemic sweetener than sugar, takes any residual guilt right away.

11 ingredients for vegan Zucchini Bread:
  • Whole wheat pastry flour. I have always made this recipe with whole wheat pastry flour, which makes healthy baking super easy and super fun. But if you wish, you can certainly use part regular whole wheat flour and part unbleached all purpose flour, or just all purpose flour is good too.
  • Baking Soda
  • Baking Powder
  • Salt
  • Cinnamon. I add cinnamon to my zucchini bread, and sometimes a mix of cinnamon and cloves. You can also add nutmeg or even ginger.
  • Zucchini. You need 2 1/2 cups of grated zucchini for this recipe (about 2 medium zucchini)
  • Sugar. I use coconut sugar because I love its deep, rich flavor, especially in recipes like zucchini bread and banana bread. But you can use any sugar for great results, including white sugar, turbinado sugar, cane sugar or even maple syrup.
  • Flaxmeal
  • Applesauce. You can substitute with an equal quantity of pureed banana. 
  • Vegetable oil
  • Pure vanilla extract
  • Walnuts
How to make a healthy, tasty and vegan Zucchini Bread:
  • This is an extremely easy recipe to make and you don’t really need any special equipment like a hand mixer or stand mixer. You do need two loaf pans, but if you don’t have them, you can also bake these in cake tins. Or bake them up into muffins. If you are making zucchini muffins with this recipe, cut down baking time to between 25 and 30 minutes and check with a toothpick to make sure they’re done.
  • Chocolate chips are a fun addition, especially if you have a young ‘un who likes chocolate. You can substitute the walnuts with 1 cup chocolate chips.
  • You can make this recipe in one bowl by mixing up your wet ingredients first, then throwing in your dry ingredients one by one and then the zucchini and nuts.
  • Use the large holes in your grater to grate the zucchini. When you mix up the batter it will seem a bit thick, but don’t worry. The zucchini is full of water that will express itself during baking and your loaves will be moist and tender and not dry at all.
  • Make sure to grease and flour your loaf pans for easy unmolding.
  • Cool your loaves thoroughly on a rack before slicing and eating.

If you have always loved a classic zucchini bread and missed making one, try this recipe. It will definitely make you a fan. And then come back and tell me about it, or take a photo and tag me @holycowvegan on Instagram. I’d love to see!

***

Try these recipes next: Vegan Mango Bread Orange Almond Breakfast Loaf Vegan Squash Cake with Pineapple Frosting Vegan Banana Crumb Muffins

***

Vegan Zucchini Bread

Baking up a loaf of delicious vegan zucchini bread is a must for the summer. This loaf is tender and delicious, infused with the goodness of fresh zucchini and whole wheat flour, and naturally sweetened with coconut sugar. It's also low in fat. You'll never complain about too much zucchini ever again.

  • 3 cups whole wheat pastry flour ((or use half whole wheat flour and half all purpose or all purpose only))
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 tsp cinnamon ((use cloves or ginger, or a mix, for a nice variation))
  • 3 tbsp flaxmeal
  • 4 tbsp vegetable oil
  • 2 cups coconut sugar ((or any sugar of your choice, or maple syrup))
  • 3/4 cup applesauce
  • 1 tbsp pure vanilla extract
  • 2 1/4 cups zucchini ((grated. About two medium zucchini))
  • 1 cup walnuts ((lightly toasted, then chopped. Pecans would work too))
  1. Preheat the oven to 325 degrees

  2. Whisk the flaxmeal with 9 tbsp water in a large bowl. Add to it the oil, sugar, applesauce and vanilla and whisk well.

  3. Add the flour, baking soda, baking powder and salt to the bowl and mix together just until everything comes together, then stir in the zucchini and the nuts.

  4. Grease and flour two loaf pans. Divide the batter equally between the two and smooth down the top.

  5. Bake in the preheated oven for 60 minutes or until a toothpick inserted in the center comes out clean.

  6. Cool on a rack about 15 minutes, then slide a knife around the edges to unmold. Continue cooling on a rack.

  • Stir 1 cup chocolate chips into your bread instead of walnuts for a kid-friendlier version.

The post Vegan Zucchini Bread, low-fat, wholegrain and healthy appeared first on Holy Cow! Vegan Recipes.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

A fluffy, soft crumb and a golden crust will make this easy French Bread your favorite bread to bake and eat. Make fresh, homemade bread even on a weeknight.

I haven’t posted a non-sourdough bread in a while, so I thought I’d remind you about this amazing and easy French Bread recipe I shared with you all the way back in 2009. It’s my favorite French Bread and I make it ever so often, as do so many of you who have written to tell me all about it.

My recipe’s still exactly the same, but I’ve updated this post with new photographs, because the old ones were, well, to put it nicely, dated.

This is an extremely easy bread to make, with two rather quick rises and just 25 minutes in the oven. And it is quite fool-proof. In fact, if you’re a new baker, this is the recipe to give you the confidence you might be looking for as a bread baker.

The wonderful thing about French bread is, it is rather minimalist, with just a few ingredients. So what’s stopping you? Let’s dive in.

Four ingredients for Easy French Bread:
  • Flour. Unbleached all purpose is what you need for this recipe. I have a foolproof whole-wheat French bread recipe on the blog with step-by-step pictures that you can try if you want a wholegrain bread.
  • Water. Try and use distilled or filtered water for the best results when you bake bread, because chlorine is not a friend of yeast.
  • Sugar. You just need a teaspoon to feed your yeast.
  • Salt. To add some flavor.
How to make the best French Bread you ever baked (or ate):
  • I always tell you with bread recipes that baking is a science, so you really, really need to pay attention to proportions and measures and not tweak things, especially if you’re new to bread baking.
  • When you use active dry yeast, as this recipe requires, always start by “flowering” your yeast. That’s just another way of saying that you should ensure your yeast has not passed on into yeast heaven or wherever it is that dead yeast go. The best way to check the health of your yeast is to stir it into some warm water, feed it with a bit of sugar, and if it bubbles and froths up within five minutes, you’ll know it’s still among us and therefore fine to use. If your yeast shows no activity, it’s likely dead, so buy some new yeast and start over. Unless you want a French brick rather than a French bread.
  • Once you’ve ensured your yeast is alive, add the remaining water and two cups of flour, mix it in, and then add salt.
  • You want your French bread dough to be just slightly sticky but also very supple. So it should stick just slightly to the surface of your bowl or your kitchen countertop when you put the dough on it, but it should also come off easily, without leaving any dough behind, and you should be able to easily shape it into a ball. The way to ensure you get the right texture is to knead the dough for at least five minutes. This also helps build the gluten in your bread, which gives your bread great structure and helps it rise.
  • Your first rise should take 45 minutes to an hour and your dough should visibly double. Make sure you oil the bowl before you put your ball of dough in it, cover it with a kitchen towel or cling wrap, and set it in a warm place, like the inside of the oven with the light turned on, or on the countertop if you’re in warm climes. 
  • Once your dough has risen, turn it out on the countertop, knead it ever so slightly, divide into two, and form each half into a bowl. Punch each half into a circle with your fist, then roll it into a cylinder, making sure you seal the seams with your fingers.
  • Finally, roll each cylinder back and forth on the countertop using the palms of your hand to shape it into a baguette about 12 inches long, or as long as your baking sheet will hold. French baguettes are really long and really thin, and I don’t have a baking sheet that could hold one that long, so my French breads look halfway like batards, which are shorter, fatter French breads. Equally delicious, though.
  • Place your shaped baguettes on a parchment-lined baking sheet or you could just sprinkle the sheet with some coarse cornmeal. Make sure your baguettes are spaced at least three to four inches apart to give them room to rise.
  • Dust on some flour on the tops of the baguettes before you set them aside for the second rise. This is because you want to cover the baguettes with a kitchen towel to prevent them from drying as they rise, and you don’t want the dough to stick to the kitchen towel. I also like the rather decorative, rustic and artisan-y look the flour gives the bread.
  • You will need to slash your bread before you put it in the oven. Now this is the only part that can be a tiny bit challenging because if you use a knife that’s not sharp enough, you could cause your baguette to deflate, which would be a pity after that beautiful rise. The easiest way to make a cut, I find, is with a steak knife that has a serrated edge. The knife is not so heavy that its weight could cause the loaf to deflate, especially if you’re new at this, and the serrated edge cuts through the dough easily. Be bold and confident — at least as bold and confident as you can — when you make the cut, and try and make a clean gash the first time round. Channel your inner surgeon. You don’t want to butcher your loaf–you just want to eat it.
  • Spray the insides of your oven with water before you bake. You want a nice crust on your French bread, and the water will help with that.
  • Finally, make sure you cool your loaves thoroughly on a rack before you slice them.

Now I know that seems like a lot of instructions for an easy bread, but I wanted to make sure you are armed with all of the information you need before you set out to make this amazing bread. It really is easy. And once you’ve made it, you’ll be making it again and again.

Ways to eat your French Bread:

So now you’ve made the most amazing bread you ever baked, and you’ve eaten a few slices with a pat of vegan butter and it’s so good, but you’re wondering what else can I do with it?

Here are some ideas:

  • Serve it alongside a soup or stew, like this delicious Vegan Lamb Stew. Crusty bread and soup — or stew — are a match made in heaven.
  • Use it for avocado toast. Or better still, pile it high with this Chickpea and Avocado Salad for breakfast.
  • Use it as a base for a French Bread Pizza! Cut the bread lengthwise down the middle, place it on a baking sheet, top with marinara and vegan cheese and anything else you’d put on your pizza and bake in a 400 degree oven for about 15 minutes. Yum.
  • Use it to make French toast! I even have a great recipe for vegan French Toast for you.
  • Make sandwiches. 
  • Make bruschetta-like appetizers. Cut the bread into slices, grill, then top each slice with vegan basil pesto, tomatoes, and vegan cashew parmesan

I think I can’t wait any more, my mouth’s watering with all that delicousness. Come along for the ride and bake this easy French Bread with me. And when you do, be sure to let me know in the comments below, or take a photo and tag me @holycowvegan on Instagram.

Bon appetit!

Easy French Bread

A perfect and foolproof French Bread with just four ingredients

  • 2 1/4 tsp active dry yeast
  • 1 1/2 cup water ((lukewarm))
  • 1 tsp sugar
  • 4 cups unbleached all purpose flour ((you might not need all of this))
  • 1 1/2 tsp salt
  1. Place the yeast in a large bowl or the bowl of a stand mixer and add the sugar and 1/2 cup water. The yeast should froth and bubble in five minutes, indicating it's alive.

  2. Add the remaining water and 2 cups of flour. Mix, and then add the salt. Add 1 1/2 cups of flour and continue kneading for five minutes. You want the dough to be just slightly sticky but supple and smooth. If it sticks to the bottom of the bowl in a puddle, add more flour, just a tablespoon at a time, until you get the right consistency.

  3. Shape the dough into a ball on the countertop. Lightly oil a bowl and place the dough in it, turning over once to coat the top of the dough with some oil. Cover with a kitchen towel or cling wrap and put aside in a warm place to rise for 45 minutes to an hour, or until it has doubled.

  4. Once the dough has risen, dump it back on the counterop and knead it lightly to deflate for just a few seconds, then divide into two.

  5. Form each half into a ball. Then, using your fist, punch each ball into a circle about six inches in diameter. Pick up the edge of the circle of dough close to you and start rolling until you form a cylinder. Press the seams in with your fingertips.

  6. Using the palms of your hand, roll each cylinder into a long rope, about 10-12 inches in length.

  7. Line a baking sheet with parchment paper or sprinkle it with cornmeal.

  8. Place the two ropes side by side, with at least 4-5 inches between them, on the baking sheet. Sprinkle on some flour over the tops, using a sieve or a strainer.

  9. Cover the loaves with a kitchen towel and set them aside to rise for 45 minutes to an hour or until they are very puffy and have doubled in size.

  10. Preheat the oven to 450 degrees. While the oven is heating up, use a steak knife or a very sharp blade to make three diagonal gashes on each loaf. Make clean cuts and don't saw the bread, or your loaves will deflate.

  11. Just before you place the bread in the pan, spray the walls of the oven with water.

  12. Place the baking sheet in the oven and bake 25-30 minutes until the loaves are golden brown.

  13. Remove the loaves to a rack using mitts and wait until they are thoroughly cool before slicing and eating.

The post Easy French Bread appeared first on Holy Cow! Vegan Recipes.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

This decadent Vegan Orange Cake with Orange Marmalade Buttercream Frosting is bright and delicious and you can even make it wholegrain! One-bowl, 10-ingredient recipe.


Citrus is a marvelous flavor for cakes, and one I never can get enough of. This vegan Orange Cake is a dessert I’ve baked over and over for many years, after first finding the recipe in the Joy of Cooking. Over the years I’ve made some tweaks and, most importantly, I’ve multiplied its deliciousness by doubling the recipe and slathering it with a fluffy, decadent orange marmalade buttercream frosting.

This is a delicious cake, full of orange flavor in every bite. It has a tender crumb that’s perfectly but not cloyingly sweet, and the marmalade buttercream is soft and fluffy and to die for. 

It is also a rather easy cake to make: it should take you no more than 10 minutes to throw the ingredients together and perhaps another 10 to whip up the frosting, if that. It’s also a one-bowl recipe because you can throw all your ingredients for the cake in one by one, and then rinse out the bowl and use it to whip up your frosting. And best of all, you can even make your cake a tad boozy, as I sometimes do (but not this time), by subbing a couple of tablespoons of the orange juice with an orange liqueur. 

10 ingredients for Vegan Orange Cake with Orange Marmalade Buttercream Frosting:
  • Flour. I sometimes use unbleached all purpose but when I’m feeling a little extra-healthy, I’ve used whole wheat pastry flour. Both give great results that are quite comparable. You can also use half and half if you’re undecided.
  • Orange. You need both the juice and the zest here. I use the pulpy juice, so if you want to just toss your oranges in a blender and juice them up (sans the skin, of course), go ahead. Or just buy the juice off the shelf at your grocer’s. You will need a whole orange to zest, though.
  • Orange marmalade. This is for the frosting, and it’s wonderful.
  • Vegetable oil. In vegan cakes, oil not only subs for butter, I think it makes the cake more moist, which is a win-win, isn’t it?
  • Baking soda
  • Apple cider vinegar (use regular vinegar if that’s what you have)
  • Pure vanilla extract
  • Sugar. I use turbinado, which makes the crumb darker, but any kind will work.
  • Powdered sugar or confectioner’s sugar, for the frosting.
  • Vegan butter for the frosting.
How to make a Vegan Orange Cake:
  • This is a one-bowl recipe, like I already said, so you don’t have to worry about mixing the dry ingredients, then the wet ingredients, then merging them. You can start out by throwing in your wet ingredients — the orange juice, oil, vinegar, vanilla and sugar — beat it all until combined, and then throw in the dry ingredients and mix until they come together.
  • Scrape your batter into two 8- or 9-inch cake pans lined at the bottom with parchment paper and with the sides oiled. Bake for 30-35 minutes in a preheated 350-degree oven until a toothpick in the center comes out clean.
  • Cool the cakes in the pan, then unmold and continue cooling them on racks before frosting.
How to make the Vegan Orange Marmalade Buttercream Frosting:
  • Make sure your butter is at room temperature — not hard nor melted, but soft.
  • Start out by combining the orange marmalade in the bowl with the butter and whisk, then begin to add the powdered sugar, half a cup at a time.
  • Beat in the sugar after each addition and taste as you go to adjust the amount of sugar up or down to your liking. I find that most frosting recipes use too much sugar for my taste. For this cake I used two cups of powdered sugar and it was perfect. More sugar will make your buttercream stiffer, so keep that in mind as well.
  • If your powdered sugar has been standing around for some time and is clumping together, run it through a sieve before adding it to the frosting to make sure the buttercream is perfectly smooth and fluffy, the way you want it to be.
  • Use an offset spatula or a butter knife to frost your cake. Dump half of the frosting on the first cake, spread it around evenly, then carefully place the second cake, bottom side up on the first cake and frost the top and sides with remaining frosting. This recipe doesn’t make enough frosting to get a liberal layer of buttercream around the sides of the cake, but if you want to do that, add another stick of butter to your frosting and increase the other ingredients proportionately.

I hope you’ll try and enjoy this amazing Vegan Orange Cake with Orange Marmalade Buttercream Frosting as much as we did. If you make it, be sure to let me know in the comments below or take a photo and tag me @holycowvegan on Instagram!

***

More vegan cakes from the blog: Vegan Lemon Poppy Seed Bundt Cake with a Lemon Glaze Vegan Lemon Yogurt Bundt Cake Vegan Zucchini Cake with Orange Marmalade Glaze

***

Vegan Orange Cake with Orange Marmalade Buttercream Frosting recipe:

Vegan Orange Cake with Orange Marmalade Buttercream Frosting

This decadent and delicious Vegan Orange Cake with Orange Marmalade Buttercream Frosting is soy-free, nut-free and it can be made with wholegrain flour. Perfect for birthdays or just dessert.

For the vegan Orange Cake:
  • 3 cups unbleached all purpose flour ((can use whole wheat pastry flour or half all purpose and half whole wheat))
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups orange juice ((sub two tbsp of the orange juice with an orange liqueur if you like))
  • 2 cups sugar
  • 2/3 cup vegetable oil
  • 2 tbsp apple cider vinegar
  • 2 tsp pure vanilla extract
For the vegan Orange Marmalade Buttercream Frosting:
  • 1 cup vegan butter ((2 sticks))
  • 1/2 cup orange marmalade
  • 2 cups powdered sugar
  • 1 tsp pure vanilla extract
Make the cake:
  1. Place the orange juice, sugar, oil, vinegar and vanilla in a large bowl or in the bowl of a stand mixer. Use a whisk or the whisk attachment of the stand mixer to mix for one minute or until everything appears to be well-mixed.

  2. Add the baking soda, salt and flour to the bowl and mix. Scrape down the sides of the pan after 20 seconds of mixing and mix for 20 seconds more, but no longer.

  3. Spray two 8- or 9-inch cake pans with cooking spray or oil. Preferably line the bottom with parchment paper, or, if you don't have this, flour the pans. Divide the batter equally between the two pans.

  4. Bake the cakes in a 350-degree oven for 30-35 minutes until a toothpick inserted in the center comes out clean.

  5. Cool on a rack for 10 minutes, then slide a thin knife around the edges of each cake

  6. Gently flip each cake onto a plate, slide onto a rack, and continue cooling before you frost.

Make the frosting:
  1. Place the orange marmalade, vanilla and butter in a bowl or the bowl of a stand mixer. Beat until combined, around 30 seconds.

  2. Add the powdered sugar, half a cup at a time, incorporating well into the butter mixture after each addition. Your frosting should be smooth, creamy and fluffy.

Assemble the cake:
  1. Place one of the cakes, on a plate or cake stand. Dump half of the frosting on the cake, use an offset spatula or knife to spread it evenly, then place the second cake on top, taking care to ensure they line up evenly. Spread the remaining frosting evenly over the top of the cake, using anything that remains for the sides.

  2. Slice and serve.

The post Vegan Orange Cake with Orange Marmalade Buttercream appeared first on Holy Cow! Vegan Recipes.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
This Coconut Rice, made in the South Indian style, is savory and delicious. It makes a nutritious meal for a rushed weeknight or a great brown bag lunch.
 

There’s a lot to love about Coconut Rice, a staple of South Indian cuisine. It’s savory and nutty and it has the delicious and sweet wholesomeness of coconut, a food that’s liberally eaten along Indian’s coastal regions and especially Tamil Nadu where this dish goes by the name of Thengai Saadam.

This is everyday food; food that you, if you lived in South India, might make for your family on a busy day and serve up with pickle and a poppadum on the side. It is also special food, as in it is usually what gets packed into lunchboxes for picnics and outings, or is served as one of the courses at a Tamil wedding.

It’s easy to see why Coconut Rice is so versatile. It’s delicious, and it’s rather easy to make. And it’s healthy as anything.

9 ingredients for Coconut Rice:
  • Coconut. I use two kinds of coconut for the most flavor. Coconut rice in south India is usually made with coconut shreds, but I use both coconut shreds and coconut milk for the most coconutty flavor. 
  • Coconut oil. This is preferable, but if you don’t have it, don’t sweat it. Use any vegetable oil.
  • Rice. A long grain like Basmati or Jasmine is preferable.
  • Curry leaves, for great flavor.
  • Mustard seeds
  • Chana dal or Bengal gram dal
  • Urad dal or Black gram dal
  • Dry red chili peppers (you can manage with red pepper flakes if you don’t have this)
  • Cashews. Because they add great texture and more flavor to all this deliciousness

And salt, of course.

How to make the perfect Coconut Rice:
  • Cook your rice first, and make sure you cook it according to my directions to get long, separate grains that don’t clump together. The reason for this is mainly aesthetic, but don’t we eat with our eyes first?
  • Roast the dry ingredients until just golden, and don’t walk away from the skillet while you do it. The same goes for roasting the coconut shreds. If you walk away, they will almost certainly burn.
What to serve the Coconut Rice with:
  • This lily needs no gilding, and a coconut rice is great served with just an Indian pickle or poppadum. Or a tomato chutney. Or go the extra mile and make a South Indian Cabbage Dal like this one for a memorable meal.
***
More recipes to try: Vegan Cucumber Yogurt Rice Chickpea Curry, South Indian Style Idli

***

Coconut Rice recipe:

Coconut Rice, south Indian style

This Coconut rice makes a savory and easy weeknight meal, but it also makes a great brown bag lunch.

  • 1.5 cups basmati rice ((soaked for 30 minutes, preferably))
  • 1 tbsp vegetable oil
  • 1 cup coconut milk
  • 1 tbsp mustard seeds
  • 1 tbsp chana dal ((Bengal gram dal))
  • 2 tsp urad dal ((Black gram dal))
  • 2 dry red chili peppers ((or 1 tsp red pepper flakes. Adjust up or down based on your preference))
  • 1/4 cup raw cashews ((chopped coarsely))
  • 1 sprig curry leaves
  • 3/4 cup shredded coconut ((unsweetened))
  • Salt to taste
  1. In a large saucepan, add the drained rice and the coconut milk along with 1 cup water and salt to taste.

  2. When the liquid begins to boil, cover the saucepan with a tight-fitting lid, lower heat to low, and let the rice cook 15 minutes.

  3. In a small skillet, heat half the oil and add the chana dal, half of the urad dal, and the red chili peppers. Roast until golden and then powder in a spice grinder or with a mortar and pestle.

  4. In the same small skillet, heat the remaining oil and add the mustard seeds. When they sputter, add the remaining urad dal, cashews and the curry leaves. Saute until the dal and cashews are lightly golden. Add the shredded coconut and continue to saute until the coconut starts to just turn a very light gold.

  5. Add this and the powdered dals to the rice and mix gently with a fork, taking care not to mash the rice. Add salt if needed and serve.

 

The post Coconut Rice, South Indian Style appeared first on Holy Cow! Vegan Recipes.

Read for later

Articles marked as Favorite are saved for later viewing.
close
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Separate tags by commas
To access this feature, please upgrade your account.
Start your free month
Free Preview