Edamame Hummus

This homemade Edamame Hummus is easy to make, super-creamy, and tastes oh-so flavorful!

This homemade Edamame Hummus is easy to make, super-creamy, and tastes oh-so flavorful!

I’ve taken a little creative license with the standard hummus recipe and mixed it with another favorite of mine, edamame.  Enjoy it with pitas, crunchy veggies or slather it on sandwiches or wraps.  

Make this delicious recipe once and it will be hard to go back to regular hummus again.

This homemade Edamame Hummus is easy to make, super-creamy, and tastes oh-so flavorful!

I hate to admit it, but my husband and I are basically professional snackers. We love trying out new recipes and reinventing dips and bites.

Luckily, we tend to snack smart and make healthy choices. Which is how I came around to this delicious (and nutritious) Edamame Hummus. There really is nothing better than homemade hummus. Once you learn how easy it is to make your own, store-bought hummus will be out of the picture.

If you can use a blender, you can make your own Edamame Hummus. Seriously, it’s that easy! Don’t believe me? This recipe literally comes together 2 minutes.

This homemade Edamame Hummus is easy to make, super-creamy, and tastes oh-so flavorful!
This homemade Edamame Hummus is easy to make, super-creamy, and tastes oh-so flavorful!

What Ingredients do I need?

  • Shelled edamame
  • Tahini
  • Minced garlic
  • Olive oil
  • Cilantro
  • Salt/Pepper
  • Lemon juice

Just blend and voila! It really is that simple!

*Specific measurements are listed in the recipe card below*

This homemade Edamame Hummus is easy to make, super-creamy, and tastes oh-so flavorful!

What’s the best hummus recipe? To that I say, whatever flavor combination you prefer the best! Check out more of my delicious hummus recipes below!

Black-Eyed Pea Hummus

Oven Roasted Cauliflower Hummus

Honey Beet Hummus

Lox Hummus Dip

Easy Hummus without Tahini

Easy Quinoa Power Bowl with Italian White Bean Hummus

Edamame Hummus

Edamame Hummus

Ingredients

  • 12oz edamame (If using frozen, makes sure they are fully thawed and cooked)
  • ⅓ cup tahini
  • ¼ cup olive oil
  • 1 ½ tsp minced garlic
  • Juice of 1 lemon
  • ¼ cup fresh cilantro
  • ⅓- ½ cup water (depending on how thin you would like the hummus to be)
  • Salt & pepper to taste

Instructions

  1. In a food processor, break down the edamame.
  2. Add garlic, tahini, olive oil and lemon juice.  Blend until everything is well mixed.
  3. Add fresh cilantro and salt & pepper to taste.  
  4. If you would like a thinner hummus, add ⅓-½ cup of water.  Add a little at a time, until you have reached your preferred consistency.  Blend until you have a creamy texture.
  5. Serve with pita bread, crackers or your favorite veggies. ENJOY!

Originally posted at The Healthy Homecook

Zucchini Curry with Rice and Crumb-fried Oyster Mushrooms

A creamy, mildly spiced, coconut-based Zucchini Curry served with rice and crumb-fried Oyster mushrooms. This makes the perfect Goan-inspired vegan meal.

Today’s post is a tribute to the humble Goan ‘Xit-Kodi’ (rice and curry). Typically this would mean either a Fish or Prawn curry served with some crumb-fried prawns or fish. My vegan take on this is a slightly different, mildly spiced curry with some Zucchini. If you had access to some white-pumpkin (also known as doodhi, long-melon or New Guinea Bean), that would work really well with this curry too. Zucchini doesn’t need much cooking, which is why I add it almost at the very end of the cooking process and thats what makes this curry a quick and easy recipe. However, if you’re using doodi or long melon, I would recommend adding it after the spice mix and letting it simmer till the vegetable has cooked.

This meal is a simple and quick one to put together. Today, I’m going to make it even simpler by using spice powders for the curry instead of a ground masala.

Onto the crumb-fried oyster mushrooms. In my opinion, the crumb fried oysters complete the meal. Don’t leave it out. It adds crunch and variety to the meal, not to mention, it is absolutely delicious. It is really easy to make and you can work on it while the curry is simmering away, which means you can get the meal on the table much sooner. My husband and I really enjoy these mushrooms with the little dipping sauce (I’ll add that recipe below) even by itself.

So if you’re entertaining or looking for vegan party food ideas, this is a must-try. Just remember to make a big batch, because these will disappear. The size of these little bites is totally upto you. I like to size these to be bite-sized which makes them perfect finger-food. I leave the little mushrooms whole and tear the bigger ones into two or three pieces depending on size. This also helps them all cook through uniformly.

There are a few elements to this meal and if you multi-task efficiently, you can have it all prepped in no time at all. There is no right or wrong way to do this. Here’s what works for me –

  • Start by washing and soaking your rice
  • Cut the onion, chilli, zucchini and tear the mushrooms
  • Prep the spice powder blend
  • Soak the tamarind
  • Prep the batter for the mushrooms
  • Pre-heat oil for deep frying
  • Start on your curry
  • When the curry is simmering, cook the rice and fry the mushrooms

    Hope this helps.

Zucchini Curry with Rice and Crumb-fried Oyster Mushrooms

Recipe by Trisha VazCourse: Mains, SidesCuisine: GoanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

40

minutes

A creamy, mildly spiced, coconut-based Zucchini Curry served with rice and crumb-fried Oyster mushrooms. This makes the perfect Goan-inspired vegan meal.

Ingredients

  • For the Zucchini Curry –
  • 1/2 onion, finely chopped

  • 1 birdseye chilli, slit vertically

  • 2 zucchini, cut into thick slices

  • 1 heaped teaspoon Kashmiri chilly powder

  • 1 teaspoon garlic powder

  • 1 1/2 teaspoon coriander powder

  • 1/8 teaspoon black pepper powder

  • 3/4 teaspoon cumin powder

  • 1/4 teaspoon turmeric powder

  • A walnut sized ball of tamarind

  • A piece of dried mango (optional – see note)

  • 2-3 pieces of dried kokum (optional – see note)

  • 1 teaspoon coconut oil

  • 1 can coconut milk

  • Salt, to taste

  • For the Crumb-fried Oyster Mushrooms
  • A small punnet of oyster mushrooms (about 150 gms)

  • 1/2 cup all-purpose flour

  • 1 tablespoon cornflour

  • Salt, to taste

  • Black pepper powder, to taste

  • A pinch of extra-hot cayenne pepper

  • Bread crumbs, to coat the mushrooms

  • Oil, for deep frying

  • For the Dipping Sauce –
  • 1-2 tablespoons of vegan mayonnaise

  • 1 teaspoon of tomato ketchup, or to taste

  • A few drops of Tabasco sauce, to taste

Directions

  • For the Zucchini curry –
  • Start by soaking the tamarind in 1/4 cup of warm water and set this aside.
  • In a vessel, heat the coconut oil on medium heat. Add the red chilly and let it warm through. Next add the chopped onion. Saute till the onions have softened and start browning on the edges.
  • Add the spice powders and fry off for a minute or two. At this stage add the dried mango and kokum, if you’re using any. (Please see note below for substitutions.)
  • Add 1 tablespoon of water to prevent the spices from burning. Let this cook off till most of the water is absorbed. You may need another tablespoon of water at this stage. Please see recipe video below. Let this cook off till most of the water is absorbed.
  • Now add a can of coconut milk and stir through. Let it come to a boil. Once it starts boiling, reduce the heat to low and let the curry simmer for about 10-15 minutes. Keep an eye on it and add water to adjust the consistency as required.
  • When there’s a couple of minutes left in the cooking process, add salt and tamarind paste to taste and the zucchini slices.
  • Cook for another 2 minutes. Check for seasoning and adjust as needed.
  • Take the curry off the heat and serve piping hot with some rice.
  • For the crumb-fried oyster mushrooms –
  • Heat the oil for deep frying.
  • Prep the mushrooms into similar sizes. I leave the small ones whole and tear the bigger ones into 2-3 pieces depending on the size.
  • Add the all-purpose flour, cornflour, salt, pepper and cayenne pepper to a bowl and mix through. Using a little water, whisk to form a lump-free batter. Add the water gradually till you get a consistency that is thinner than pancake batter. (Make sure to not leave it either too thick or too thin. It should be thick enough to coat the mushrooms. Please see video for example.)
  • Place the breadcrumbs on a plate.
  • Once the oil has heated, dip the mushrooms into the batter and let any excess batter drip off. Place this into the breadcrumbs and make sure the mushrooms are well coated with the breadcrumbs. Carefully place in the oil and let it fry on medium heat till golden brown and crisp.
  • Drain on some kitchen paper while you cook off the rest of the mushrooms and serve hot.
  • For the Dipping Sauce –
  • Place the mayonnaise, ketchup and Tabasco sauce in a little bowl and stir well. Check for seasoning and adjust the quantities as required to suit your taste.
    Serve alongside the crumb-fried mushrooms

Recipe Video

Notes

  • I’ve used some dried raw mango pieces and dried kokum along with tamarind. If you don’t have the dried mango and kokum, adjust the amount of tamarind pulp till you get the desired tartness in your curry.
  • Zucchini doesn’t need much cooking, which is why I add it almost at the very end of the cooking process and thats what makes this curry a quick and easy recipe. However, if you’re using doodi or long melon, I would recommend adding it after the spice mix and letting it simmer till the vegetable has cooked. 

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The post Zucchini Curry with Rice and Crumb-fried Oyster Mushrooms appeared first on The Aspiring Home Cook.

Originally posted at The Aspiring Homecook

Vegan Moussaka recipe

This vegan Moussaka made with layers of eggplant, potato and a flavour-packed mushroom filling, topped with a luscious white sauce, is definitely a must-try.

Moussaka is a classic Greek baked dish thats typically made up of eggplant and lamb mince. Its a dish that I’ve made for years and every time I make it, I wonder why I don’t make it more often. It’s been ages since I last made it, so I decided it was time. The weather was perfect. With autumn rolling in, the days are a tiny bit cooler. And that means it’s finally ok to crank up the oven.

With the weather in my favour, now there was just one little hurdle. We no longer eat meat. I had to turn this into a really delicious Vegan Moussaka. It’s easy enough to simply sub in the lamb with TVP (textured vegetable protein) or a fake meat option from the supermarket, but we don’t really enjoy that stuff. I have used it in recipes a few times, but I much prefer using vegetables instead. So today, that’s the version I’m going to share with you.

Vegan Moussaka - Mushroom Filling

Let’s talk about the cheese. While I do use plant based cheese in my diet, I try and keep that to a minimum. This sauce is ideally made with some cheese and I have added it to the recipe. However, the sauce is just as good even without the cheese. The flavours and textures of all the elements of the casserole work really well together and the sauce brings everything together brilliantly. So if you’re trying to restrict your intake of processed food, feel free to leave the cheese out, like I’ve done in the recipe video.

Vegan Moussaka - Before baking

To make this recipe a little healthier and to reduce the hands on cooking time, I’ve roasted the potatoes and eggplant instead of pan frying it. This way you use less oil in the cooking process and I find that the flavours are much better.

Vegan Moussaka - Roasted Veggies

Overall, this is a relatively easy dish to make. There are a few elements that have to be prepped and then its just a matter of layering everything and baking it off. Just allow yourself a little extra time.

Vegan Moussaka - After Baking

Vegan Moussaka recipe

Recipe by Trisha VazCourse: Mains

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Baking Time

40

minutes

Total time

1

hour 

10

minutes

This vegan Moussaka made with layers of eggplant, potato and a flavour-packed mushroom filling and finally topped with a luscious white sauce.

Ingredients

  • 2-3 eggplants

  • 2 potatoes

  • 1-2 tablespoons olive oil

  • Salt, to taste

  • For the Mushroom filling
  • 1 onion, diced

  • 1 stick of celery, diced

  • 1 carrot, diced

  • 8-10 cup mushrooms

  • 5 portabello mushrooms

  • 3 large cloves of garlic

  • 2 tablespoons tomato puree

  • 1/2 teaspoon oregano

  • 1 tablespoon olive oil

  • Salt, to taste

  • Freshly cracked black pepper, to taste

  • Red chilli flakes, to taste

  • For the white sauce
  • 1 teaspoon olive oil

  • 2 tablespoons butter

  • 2 tablespoons flour

  • 1 1/2 – 2 cups soy milk

  • 1/2 teaspoon mustard

  • 1/4 cup grated cheese

  • Salt, to taste

  • A pinch of freshly grated nutmeg. (You can also use nutmeg powder instead)

Directions

  • Preheat your oven to 200ºC.
  • Peel and cut the potatoes into slices. Keep the slices on the thicker side.
  • Drizzle a little olive oil over the potato slices and sprinkle some salt, to taste. Toss them well and place them in a single layer on a lined baking sheet.
  • Slice the eggplant, drizzle some olive oil and sprinkle some salt over the slices. Toss them well and place them in a single layer on a lined baking sheet.
  • Bake the potato and the eggplant slices for 15-20 minutes or till done. Do not overcook the vegetables.
  • For the Mushroom Filling –
  • Chop the mushrooms into a chunky dice.
  • Dice the onion, celery and carrots and mince the garlic.
  • Heat the olive oil in a large pan on medium heat.
  • Add the onion and saute for a couple of minutes till it starts softening.
  • Add the celery and carrots and let these cook off on a medium heat for about 5-8 minutes or till they have softened a bit.
  • Add the minced garlic and stir through.
  • Add some red chilli flakes, to taste, the oregano and black pepper powder. Stir through.
  • Add the chopped mushrooms and stir through. Let it cook off for a couple of minutes.
  • Add the tomato paste and continue cooking for 4-5 minutes.
  • Season with some salt and continue cooking for a couple of minutes.
  • Take the pan off the heat and set aside.
  • For the White Sauce –
  • Add the oil and butter to a pan on medium heat.
  • Once the butter has melted, add the flour. Stir it through and let the flour cook off for a minute or two till it develops a nutty aroma. This means that the flour has cooked off. Do not let the colour change.
  • Add a splash of the soy milk and stir thoroughly and then add the rest of the milk. You can use a whisk to help get rid of any lumps in the sauce.
  • Add some salt, to taste.
  • Add mustard and stir through till the mustard dissolves.
  • Add a pinch of freshly grated nutmeg. Stir well.
  • Cook till the sauce thickens, stirring constantly.
  • Lastly, add the cheese (if using), stir through and take the pan off the heat.
  • To assemble the Moussaka –
  • In an 8×8 inch square baking dish, place the roasted potatoes in a layer at the bottom. Try and keep the layer even without too many gaps.
  • Next, layer the roasted eggplant slices over it.
  • Spoon the mushroom filling in an even layer over the eggplant.
  • Pour the sauce over the filling evenly.
  • Bake at 200ºC for 15-20 minutes or till the sauce is all hot and bubbly.
  • Take the moussaka out of the oven and let it rest for 5-10 minutes.
  • Serve with a fresh garden salad and some garlic bread.
    Enjoy!

Recipe Video

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Originally posted at The Aspiring Homecook

Pav Bhaji (a Vegan version)

Pav Bhaji – A quintessential Mumbai Street Food delight that is chock full of veggies and made into an indulgent treat with generous lashings of butter. Today’s recipe is a vegan version of this treat.

Pav Bhaji

Today has me longing to get back to normal. Back to the days where we could travel freely, explore, meet up with loved ones and all that good stuff. It’s probably the weather, which is cold, wet and grey here in Sydney. It’s days like this that also have me longing for some comfort food. For me, personally, comfort food changes from time to time. Sometimes, its a big bowl of soup, other times its a big bowl of steamed broccoli. I know, right! Broccoli = comfort food? At times I wonder whether thats normal. Well that’s a mystery for another day, but on more normal days, comfort food is usually Indian food and more often than not, the Street Food kind.

Today, I’m going to treat you to one of my favourites – the good ol’ Mumbai style Pav Bhaji. Never heard of it before? Well, there’s 2 components to it Pav – bread (not any bread, but a dinner roll thats split in two, buttered and lightly toasted.) and Bhaji – a mixed vegetable mash that has been cooked in butter with some beautiful, mild, but warming spices and topped off with some more butter. Usually the bread is toasted on the same pan the veggies are cooked on and it absorbs some of the flavours of the veggie mix, but today we’re keeping things simple. I’m just going to use another pan.

Pav Bhaji - Pav
Buttered and lightly toasted Bread Rolls

If you’d like to try your hand at making some delicious Laadi Pav, try this recipe out. It works like a charm. In the spirit of keeping things simple, I’m just using some store-bought bread rolls today.

The Bhaji or vegetable mix is a really versatile component. Everyone that makes a Pav Bhaji, has their own version. A lot of recipes call for a Pav Bhaji Masala. You can find this at almost any Indian grocery store, but I usually refrain from buying something like this spice mix that has just one use. And seeing how Pav Bhaji is an indulgent treat, we don’t make it very often. So after some experimenting, I figured out a combination of simple spices that works really well. The best part is that these spices are really common and if you cook Indian food, you most likely already have them in your kitchen.

So let’s get cooking.

Pav Bhaji (a Vegan version)

Recipe by Trisha VazCourse: MainCuisine: IndianDifficulty: Easy

Servings

5

servings

Prep time

15

minutes

Cooking time

30

minutes

Pav Bhaji – A quintessential Mumbai Street Food delight that is chock full of veggies and made into an indulgent treat with generous lashings of butter. Today’s recipe is a vegan version of this treat.

Ingredients

  • 1 potato, peeled and cubed

  • 1 carrot, cubed

  • 2 cups cauliflower florets

  • 1 cup green peas

  • 1 teaspoon oil

  • 3 tablespoons of butter, plus more to butter the bread

  • 1 onion, finely chopped

  • 1/2 green capsicum, finely chopped

  • 1 teaspoon minced garlic

  • 1/4 tsp turmeric powder

  • 1 – 1 1/2 tsp Kashmiri chilly powder (or any other mild variety)

  • 1 teaspoon + 1/2 tsp garam masala powder

  • 1/4 cup Passata

  • Salt, to taste

  • Freshly cracked black pepper, to taste

  • Fresh coriander, chopped

  • 5-10 bread rolls (This depends on the size of the bread rolls as well as portion sizes, which on an average may be 1-2 rolls per person)

  • Toppings –
  • Butter

  • Onion, finely chopped

  • Fresh coriander finely chopped

  • Some lemon / lime wedges

    The amount of each of these toppings depends on how much you’d like to add to each portion.

Directions

  • Boil the potato, carrot, cauliflower and green peas in sufficient water and a little salt (I use about 1/2 teaspoon of salt) till tender.
    (I use a stovetop pressure cooker and this typically takes me 10 minutes. This will vary depending on your pressure cooker.)
  • Heat the oil in a large pan and add 2 tablespoons of butter. Sauté the onions for a couple of minutes till they start softening.
  • Add the chopped capsicum and cook till they soften a little.
  • Add the minced garlic and sauté for another minute.
  • Next, add the turmeric, freshly cracked black pepper and chilly powder and 1 teaspoon of garam masala powder. Stir well and let the spices cook off for a minute, making sure they don’t burn.
  • Add the Passata and stir through. Cook this mix for 3-4 minutes.
  • Add the boiled vegetables to the pan and stir through. Add a little cooking liquid (from the boiled vegetables) about 1/4 cup. Let this cook off for about 8-10 minutes. If needed, add small amounts of the vegetable stock to get the desired consistency. You don’t want it very runny, but you are looking for a loose consistency.
    (Please see the recipe video below.)
  • Using a potato masher, mash all the vegetables to a chunky mash consistency.
  • Check for seasoning and add more salt, as needed.
  • Add 1/2 teaspoon of garam masala powder and stir through.
  • Add 1 tablespoon of butter and stir through. Take the pan off the heat.
  • Split the bread rolls in two and butter both sides and toast off lightly. The bread is best buttered and toasted just before serving, so toast as many as you intend serving immediately.
  • To serve, spoon out a portion of the Bhaji, top with a knob of butter, some chopped onion and fresh coriander and some lime / lemon juice. Serve hot with the buttered and toasted bread.

    Enjoy!

Recipe Video

Notes

  • Cooking time will depend on how you boil your vegetables. It takes me about 10 minutes in my pressure cooker. Your pressure cooker may take longer or if you’re cooking it in a pot on the stove, it could take longer. Please consider this while calculating cooking time overall.
  • Leftover bhaji keeps well. Reserve some of the vegetable stock in a little jar and refrigerate along with the bhaji. The next day, heat the bhaji on the stovetop. If it is too thick, add a splash of the reserved vegetable stock to get the desired consistency.
  • The bread is best buttered and toasted just before serving. So toast only as many as you intend serving immediately.

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If needed, add small amounts of the vegetable stock to get the desired consistency. You don’t want it very runny, but you are looking for a loose consistency. (Please see the recipe video below.)”,”text”:”Add the boiled vegetables to the pan and stir through. Add a little cooking liquid (from the boiled vegetables) about 1/4 cup. Let this cook off for about 8-10 minutes. If needed, add small amounts of the vegetable stock to get the desired consistency. You don’t want it very runny, but you are looking for a loose consistency. (Please see the recipe video below.)”,”url”:”https://theaspiringhomecook.com/2021/02/pav-bhaji-a-vegan-version.html#wpzoom-rcb-direction-step-16142335208329843″,”image”:””},{“@type”:”HowToStep”,”name”:”Using a potato masher, mash all the vegetables to a chunky mash consistency.”,”text”:”Using a potato masher, mash all the vegetables to a chunky mash consistency.”,”url”:”https://theaspiringhomecook.com/2021/02/pav-bhaji-a-vegan-version.html#wpzoom-rcb-direction-step-161423362528310684″,”image”:””},{“@type”:”HowToStep”,”name”:”Check for seasoning and add more salt, as needed.”,”text”:”Check for seasoning and add more salt, as needed.”,”url”:”https://theaspiringhomecook.com/2021/02/pav-bhaji-a-vegan-version.html#wpzoom-rcb-direction-step-161423383767612485″,”image”:””},{“@type”:”HowToStep”,”name”:”Add 1/2 teaspoon of garam masala powder and stir through.”,”text”:”Add 1/2 teaspoon of garam masala powder and stir through.”,”url”:”https://theaspiringhomecook.com/2021/02/pav-bhaji-a-vegan-version.html#wpzoom-rcb-direction-step-161423387235812858″,”image”:””},{“@type”:”HowToStep”,”name”:”Add 1 tablespoon of butter and stir through. Take the pan off the heat.”,”text”:”Add 1 tablespoon of butter and stir through. Take the pan off the heat.”,”url”:”https://theaspiringhomecook.com/2021/02/pav-bhaji-a-vegan-version.html#wpzoom-rcb-direction-step-161423390030413247″,”image”:””},{“@type”:”HowToStep”,”name”:”Split the bread rolls in two and butter both sides and toast off lightly. The bread is best buttered and toasted just before serving, so toast as many as you intend serving immediately.”,”text”:”Split the bread rolls in two and butter both sides and toast off lightly. The bread is best buttered and toasted just before serving, so toast as many as you intend serving immediately.”,”url”:”https://theaspiringhomecook.com/2021/02/pav-bhaji-a-vegan-version.html#wpzoom-rcb-direction-step-161423391629913540″,”image”:””},{“@type”:”HowToStep”,”name”:”To serve, spoon out a portion of the Bhaji, top with a knob of butter, some chopped onion and fresh coriander and some lime / lemon juice. Serve hot with the buttered and toasted bread. Enjoy!”,”text”:”To serve, spoon out a portion of the Bhaji, top with a knob of butter, some chopped onion and fresh coriander and some lime / lemon juice. Serve hot with the buttered and toasted bread. Enjoy!”,”url”:”https://theaspiringhomecook.com/2021/02/pav-bhaji-a-vegan-version.html#wpzoom-rcb-direction-step-161423395745213973″,”image”:””}],”video”:{“@type”:”VideoObject”,”name”:”Pav Bhaji (a Vegan version)”,”description”:”Pav Bhaji – A quintessential Mumbai Street Food delight that is chock full of veggies and made into an indulgent treat with generous lashings of butter. Today’s recipe is a vegan version of this treat.”,”thumbnailUrl”:[“https://theaspiringhomecook.com/wp-content/uploads/2021/02/Pav-Bhaji1.png”,”https://theaspiringhomecook.com/wp-content/uploads/2021/02/Pav-Bhaji1-500×500.png”,”https://theaspiringhomecook.com/wp-content/uploads/2021/02/Pav-Bhaji1-500×375.png”,”https://theaspiringhomecook.com/wp-content/uploads/2021/02/Pav-Bhaji1-480×270.png”],”contentUrl”:”https://youtu.be/8MmGH729T8Q”,”embedUrl”:”https://youtu.be/8MmGH729T8Q”,”uploadDate”:”2021-02-25T06:25:45+00:00″,”duration”:””}}

The post Pav Bhaji (a Vegan version) appeared first on The Aspiring Home Cook.

Originally posted at The Aspiring Homecook

Vegan BLT Sandwich

This easy vegan BLT recipe makes the most satisfying sandwich ever! 

This easy vegan PLT recipe makes the most satisfying sandwich ever!

Not all BLT sandwiches are created equal. Some people opt for adding fried green tomatoes, avocado, or even a fried egg on top. While others like to stick to the traditional version.

My easy vegan version, uses grilled Portobello mushrooms as the “bacon” to give this sandwich a serious punch of flavor. I also opted for gluten free bread, and vegan mayo to make this dish completely vegan friendly.

Even if you’re not vegan, you will love this healthier version of the classic American sandwich.

This easy vegan PLT recipe makes the most satisfying sandwich ever!

The secret to creating a delicious vegan BLT Sandwich is marinating the mushrooms, as long as possible. (I let mine go anywhere from 4-24 hours.) The marinade creates that addicting smoky, sweet flavor that will keep you coming back for more.

What Ingredients do I need for a P.L.T (Portobello Lettuce Tomato) Sandwich?

  • 2 Portobello mushrooms, stems removed
  • 1/4 cup olive oil
  • 1 tsp garlic salt
  • 1 tsp onion salt
  • 1 tsp pepper
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp balsamic vinegar
  • 1 large tomato
  • Lettuce of your choice
  • Bread of your choice
  • Vegan mayonnaise
This easy vegan PLT recipe makes the most satisfying sandwich ever!

How to cook the mushroom “Bacon”:

I prefer to grill my mushrooms. Simply, cook for about 8-10 minutes on each side, until they are tender and have yummy grill marks.

You can always cook in a skillet or in the oven at 400 degrees for about 15 minutes.

Once mushrooms are cooked, remove from grill and cut into strips.

This easy vegan PLT recipe makes the most satisfying sandwich ever!

Switch up your BLT game with this recipe for an PLT Sandwich. Juicy mushrooms, fresh tomatoes and crunchy lettuce all makes this BLT sandwich the ultimate sandwich!

Vegan BLT

Ingredients

  • 2 portobello mushrooms, stems removed
  • 1/4 cup olive oil
  • 1 tsp garlic salt
  • 1 tsp onion salt
  • 1 tsp pepper
  • 2 Tbsp worcestershire sauce
  • 2 Tbsp balsamic vinegar
  • 1 large tomato
  • Lettuce of your choice
  • Bread of your choice
  • Vegan mayonnaise

Instructions

  1. Marinate portobello mushrooms in olive oil, garlic salt, onion salt, pepper, worcestershire sauce, balsamic vinegar in dish for anywhere from 4 hrs- 24 hrs
  2. Grill mushrooms for about 8-10 minutes on each side, depending on heat of the grill
  3. Once mushrooms are cooked, remove from grill and cut into strips
  4. Spread vegan mayo on toasted bread, add lettuce, tomatoes, and sliced mushrooms
  5. Enjoy!
3.1

http://www.thehealthyhomecook.com/plt/

Originally posted at The Healthy Homecook

Immune Boosting Ginger and Turmeric Shots

Immune Boosting Ginger and Turmeric Shots

Immune boosting and anti-inflammatory ginger and turmeric shots recipe. Only 4 ingredients and 5 minutes is all you need to enjoy turmeric shot benefits. 

Close up of two small glass bottle holding ginger and turmeric juice. Squeezed fresh lemons off to the side.

Enjoy the benefits of immune boosting and anti-inflammatory ginger and turmeric shots without the high price tag you’ll find in the stores. This healthy and vegan turmeric shots recipe is loaded with spicy ginger and turmeric and lemon and black pepper. 

 

Having had nodular melanoma and regular melanoma this year, I’m loading up on all-things-healthy to help avoid new cancer growth and other ailments. 

Turmeric Shot Recipe

This is my go-to daily wellness shot recipe to help curb gut issues, reduce inflammation and help ward off colds. It’s comprised of just 4 ingredients: turmeric, ginger, lemons and black pepper. My Healthy Green Smoothie Recipe and Instant Pot Bone Broth are the other healthy elixirs I can’t get enough of.

How To Make Turmeric Shots

When using a juicer, this ginger turmeric shots recipes can be made in just 5 minutes in 4 quick steps:

 

Prep the Produce – wash the turmeric and ginger with a vegetable brush or toothbrush.

 

Juice the Produce – Juice the turmeric, ginger and lemon. 

 

Add the Black Pepper – Add the black pepper to the juice and stir to combine

 

Measure – This wellness shot recipe makes two shots. Divide the juice into two servings and store in an airtight container in the refrigerator. 

Ingredients needed to make a turmeric shot including turmeric, ginger, lemon and black pepper. Also shows two small glass bottles to hold the finished products.

Turmeric Shots Benefits

Wondering what are turmeric shots good for? Benefits of turmeric, ginger and lemon are plentiful. Here are a few reasons to incorporate this Ginger and Turmeric Shot into your daily routine.**

 

Benefits of Turmeric

-Rich with powerful antioxidants that neutralize free radicals.

-Natural anti-inflammatory.

-Stimulates the body’s natural detoxifying process.

-Aids in digestion.

-Improves blood circulation and clotting, helping reverse the heart disease process. 

-is Curcumin, the yellow pigment in the spice, kills and stops the growth of melanoma skin cancer cells in a recent study.

 

Benefits of Ginger

-Rich with antioxidants that neutralize free radicals. Only pomegranates and select berries have more.

-Natural anti-inflammatory.

-Aids in the digestion of food. 

-Helps relieve nausea and upset stomach, especially morning sickness.

-Boosts the immune system.

-Supports metabolism health.

-is a Lowers blood sugars and improves heart disease risk factors. 

 

Benefits of Lemon

-Helps prevent buildup of plaque and progression of heart disease.

-Antioxidant properties proven to reduce inflammation.

-Helps lower blood pressure.

-Helps to prevent kidney stones.

-Improve digestive health.

TURMERIC AND BLACK PEPPER

The absorption of Turmeric is heavily minimized when black pepper isn’t present. Black pepper contains a compound called Piperine, a substance that enhances the absorption of Curcumin (a product of turmeric) by 2,000%. (source)

How Many Turmeric Shots A Day

The recommended daily dose is 60-80 ml. I purchased these 2 oz. glass bottles that holds slightly shy of 60 ml and kick back one per day. You can select a larger size if you prefer more in each dose. Turmeric Shots Amazon cost about $3 each, which adds up quickly.

How Do You take Turmeric Shots?

I just knock it back with nothing else to wash it down. I enjoy the taste of spicy turmeric and ginger, but not everyone does. If that’s you, follow it down with a bit of juice or water or milk. You can also dilute it in a glass of cold water before drinking. 

**DISCLAIMER** I am not a doctor and am not offering up medical advice. These are just benefits I’ve personally researched. 

Close up of two small glass bottle holding ginger and turmeric juice. Squeezed fresh lemons off to the side.

Print

Immune Boosting Ginger and Turmeric Shot

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

Enjoy the benefits of store-bought immune boosting ginger and turmeric shots without the price tag. This turmeric shot recipe is loaded with spicy ginger and turmeric and lemon and black pepper.
Course Breakfast
Cuisine American
Keyword Ginger, Healthy Shots, Juice Shots, Turmeric
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 shots
Calories 180kcal
Cost $5

Ingredients

  • 4 oz Turmeric (*Note 1)
  • 4 oz Ginger
  • 2 Large Lemons, Peeled
  • 1/8 tsp Ground Black Pepper

Instructions

  • Wash the turmeric and ginger with a vegetable brush or toothbrush.
  • Juice the ginger and turmeric. (*Note 2)
  • Remove the skin from the lemons and juice via the juicer.
  • Add the black pepper directly to the juice and manually stir to combine.
  • This recipe makes two shots – divide the juice into two servings and store in airtight containers in the refrigerator. Remove from the refrigerator immediately before you’re ready to enjoy. (*Note 3)

Notes

Note 1 – Turmeric will discolor anything it touches, including your hands. We keep a wet nap nearby to immediately clean up spilled turmeric juice. 

Note 2- Dry the leftover pulp and add it to other juices or smoothies for an added flavor and health boost. 

Note 3- The recommended daily dose is 60-80 ml. I purchased these 2 oz. glass bottles that holds slightly shy of 60 ml. You can select a larger size if you prefer more in each dose.

 

Nutrition

Calories: 180kcal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 8g | Sodium: 10mg | Potassium: 384mg | Fiber: 5g | Sugar: 4g | Vitamin C: 60mg | Calcium: 37mg | Iron: 1mg

Hi, I’m Darcey!

I’m a fully caffeinated full time food blogger and lover of the outdoors, travel, and wine (not necessarily in that order).

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The post Immune Boosting Ginger and Turmeric Shots appeared first on Foodie and Wine.

Originally posted at Foodie And Wine