AJ's Vegan Disappearing Lasagna - Quick to make and eat!
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Hammer Your Way to Health with Dr. Alan Goldhamer + Q & A on Water Fasting
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Vegan Richa
Malabar Eggplant (Crispy Eggplant with Spiced Coconut sauce. gluten-free)

Malabar eggplant — crispy eggplant in a shredded coconut red chili curry sauce — is a delicious introduction to the deep flavors of South Indian Malabar cuisine. Serve it with naan or flatbread and some dal for a veggie-packed meal that’s also packed with flavor!
https://www.veganricha.com/wp-content/uploads/2024/04/Malabar-Eggplant-Curry-2299.jpg
Some veggies can be difficult to like when made simply. Eggplant is one of those. This Malabar eggplant is packed with flavor and texture and is very versatile. You can bake the eggplant or pan fry it. And you can even use other veggies instead, like cauliflower.

Malabar cuisine is a mix of multiple regional cuisines in Southern India. It’s heavily influenced by coastal and Kerala cuisine along with the many other nearby areas, because of the region being a major trade route. Kerala was considered “the spice garden of the ancient world,” because it produced flavorful spices like cinnamon, cardamom, ginger, turmeric, and pepper.
https://www.veganricha.com/wp-content/uploads/2024/04/Malabar-Eggplant-Curry-2317.jpg
Trade, migration, and invasion has brought influences from Middle Eastern, Mediterranean, Malaysian, and other cuisines to Malabar.

If you want to explore Malabar cuisine further, also check out my Malabar veggie curry and Pahadi curry, which both use the amazing flavors of that region.

But back to this eggplant.

The other day I had lots of eggplant on hand, so I decided to make a Malabar-style eggplant. Usually I use cauliflower in this recipe, but you can basically use whichever vegetable you have handy. All of the flavor is in the batter, and that batter is super delicious. After battering and baking or frying the veggies, you toss them in this easy sauce and serve with some tofu curry or dal. You can also replace half the eggplant with tofu to ale this into a meal!
https://www.veganricha.com/wp-content/uploads/2024/04/Malabar-Eggplant-Curry-2330.jpg
The sauce for Malabar eggplant is on the dry side. If you want to make the dish saucier, you can add in some coconut milk. The sauce can also be rather hot, so adjust as needed based on your heat preference.
https://www.veganricha.com/wp-content/uploads/2024/04/Malabar-Eggplant-Curry-2307.jpg 🍆 Why You’ll Love Malabar Eggplant

* melt-in-your-mouth eggplant coated in a flavorful, crispy-crunchy batter
* incredibly shredded coconut curry sauce with option to make it even saucier!
* versatile! Make it with eggplant or cauliflower or protein like tofu or seitan or soycurls and adjust flavors and textures to taste.
* naturally gluten-free, soy-free, and nut-free
https://www.veganricha.com/wp-content/uploads/2024/04/Malabar-Eggplant-Curry-2326.jpg More Eggplant Recipes

* South Indian Eggplant Curry Casserole
* Eggplant and Tofu in Soy Lime Sauce
* Vegan Eggplant Parmesan
* Baingan Bharta– mashed spiced eggplant Continue reading: Malabar Eggplant (Crispy Eggplant with Spiced Coconut sauce. gluten-free)

The post Malabar Eggplant (Crispy Eggplant with Spiced Coconut sauce. gluten-free) appeared first on Vegan Richa.

➖ @VeganFoodFeed ➖

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Vegan Kale and Herb Pesto | The Sunshine Vegan Kitchen

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Roasted Veggie Sandwich | The Sunshine Vegan Kitchen

This recipe features roasted eggplant and zucchini seasoned with garlic powder and smoked paprika. The sandwich is assembled on a baguette with pesto, vegan feta, arugula, the roasted vegetables, caramelized onions, and a spicy roasted red pepper tahini dip.
Prep Time 30 minutes mins
Cook Time 40 minutes mins
Course Lunch
Cuisine American
Servings 4 servings
Equipment

madolin
2 baking sheets
Pan
chefs knife
pairing knife

Ingredients


1 large eggplant
1 large zucchini
1 yellow onion
1/4 cup oil + 1 tbsp for the caramelized onion
1 tsp soy Sauce
1/2 tsp maple syrup
1/4 tsp liquid smoke

Sandwich assembly

1/4 - 1/2 cup kale and herb pesto link in notes
1/4 - 1/2 Spicy roasted red pepper tahini dip link in notes
baguette or ciabatta bread
arugula
vegan feta

Instructions


Preheat the oven to 400°F and prepare 2 baking sheets with parchment paper.
Cut the eggplant and zucchini into stripes about ¼ to ½ inch thick using a mandolin. If you don’t have a mandolin, use a knife to slice the pieces evenly. Trim the skin off of the eggplant slices using a pairing knife.
Add the slices to a large bowl and add the oil, garlic powder, smoked paprika, salt and pepper and mix until everything is evenly covered. I had to use my hands to spread the mixture evenly on each piece.
Add them to the baking sheets and bake for 30 minutes, flipping halfway through. After 30 minutes remove the zucchini and continue to cook the eggplant for 10 more minutes or until it is tender all the way through.
Heat a pan over medium heat. Add a tablespoon of oil and slowly cook the onion until it starts to turn soft and golden brown, about 10 minutes. Add in the soy sauce, liquid smoke and maple syrup and cook for a couple more minutes. Set aside.
Now assemble the sandwich. Cut the baguette in half and add the pesto sauce to the bottom side and then add the feta cheese. Now add the arugula, then the roasted veggies. On the top of the baguette, add the spicy roasted red pepper tahini dip and caramelized onions. Add the top back on to the sandwich and cut the sandwich into smaller pieces for serving.

Notes
Get the recipe for the Kale and Herb pesto here. You can also use store bought vegan pesto.
Get the recipe for the Spicy Roasted Red Pepper Tahini Dip here. You can also use store bought roasted red pepper hummus.

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dge, you can start thinking about recipes that would be even better with a few spoonfuls of beet-and date-sweetened sauce on top.

Here are a few of my favorites:

* Unfussy sweet potato black bean burgers
* Balsamic grilled vegetable burgers
* Roasted Japanese sweet potato wedges
* Roasted red pepper sweet potato tortillas
* Classic tofu scramble
* Easy baked chickpea frittata
* Lentil sweet potato loaf
https://www.thefullhelping.com/wp-content/uploads/2020/10/Tofu-Quinoa-Scramble-3-1024x1537.jpg https://www.thefullhelping.com/wp-content/uploads/2019/08/black-bean-sweet-potato-burgers-3-1024x1536.jpg https://www.thefullhelping.com/wp-content/uploads/2015/09/red-pepper-sweet-potato-tortilla-5-1024x1536.jpg
And if this recipe is up your alley—or if you like to rely on pitted dates for sweetening in general—then it’s also worth checking out date BBQ sauce!
https://www.thefullhelping.com/wp-content/uploads/2024/08/beetketchup4-150x150.jpg This roasted beet ketchup is an alternative approach to the beloved sweet, salty, and tangy condiment. In place of tomatoes, the recipe calls for oven roasted beets, and for sweetness, it uses pitted medjool dates, rather than a refined sweetener. It's a vibrantly colorful and tasty sauce for veggie burgers, fries, and more!
Course dip, dressing, sauce

Cuisine American

Diet Vegan, Vegetarian

Keyword date-sweetened, DIY, dressing, refined sugar-free, sauce, vegan basics
Prep Time 5 minutes minutes

Beet roasting and cooling time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 20 minutes minutes
Servings 1.5 cups

Author Gena Hamshaw Equipment

* blender Ingredients
* 3 medium oven roasted beets
* 1/4 cup apple cider vinegar (60ml)
* 1/4 cup water (60ml)
* 2 large pitted medjool dates
* 1/2 teaspoon salt
* 1/2 teaspoon onion powder
* 1/4 teaspoon garlic powder (or 1 small garlic clove) Instructions
*
Place all ingredients into a powerful blender or a food processor fitted with the S blade and blend till smooth. If the mixture is too thick to blend nicely, then add an additional 1-2 tablespoons water. Serve or store in an airtight container in the fridge for up to six days.
In the next few weeks, I’ll have a recipe or two to share that would be a very good vehicle for some beet ketchup.

But in the meantime, I hope you’ll find some familiar, fun ways to enjoy it.

xo

The post Roasted Beet Ketchup appeared first on The Full Helping.

➖ @VeganFoodFeed ➖

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tchup tastes unmistakably like ketchup. It’ll always be what it is. Beet ketchup tastes similar to the real deal, yet unique. In some ways, it’s less easy to typecast and more versatile.
https://www.thefullhelping.com/wp-content/uploads/2023/05/roasted-beets-4-1024x1536.jpg https://www.thefullhelping.com/wp-content/uploads/2023/05/roasted-beets-5-1024x1536.jpg Do I have to roast the beets from scratch?

I love the flavor of homemade roasted beets, and I think my simple oven roasted beets make the process as easy as possible. You don’t have to peel the beets before you roast them; instead, you just slip off the skins once they’re done.

Still, there are some weeks when any cooking is too much cooking. We’ve all been there.

For those weeks, I would invite and encourage you to use one of the store-bought, pre-cooked beet options. There are a few, but I like the Love Beets ready-to-eat cooked beets.

Just chop a few of these roughly, transfer them to your blender, and proceed with the recipe as it’s written. Beet ketchup ingredients

The ingredients for this recipe are pretty simple:

* oven roasted beets
* apple cider vinegar
* water
* pitted medjool dates
* salt
* onion powder
* garlic powder (or a small clove of garlic)

The vinegar and onion and garlic powder create some of the savory/acidic notes from traditional ketchup. Medjool dates and the beets themselves add the sweetness.

If you want to get creative here, you could add a pinch of smoked or sweet paprika, some dried herbs, or another seasoning that comes to mind. How to make roasted beet ketchup Step 1: Roast your beets

If you do wish to roast your beets from scratch, then that’s step 1 of the recipe.
https://www.thefullhelping.com/wp-content/uploads/2023/05/roasted-beets-1-1024x1536.jpg https://www.thefullhelping.com/wp-content/uploads/2023/05/roasted-beets-2-1024x1536.jpg https://www.thefullhelping.com/wp-content/uploads/2023/05/roasted-beets-3-1024x1536.jpg
You can find full instructions in this post.

Go ahead and make a double batch, if you love beets! Use some in the beet ketchup, then use the rest for marinated beets, quinoa beet bowls, or creamy kale and beet pasta. Step 2: Add the roasted beets to a blender with the other ingredients

Once the beets are cool enough to peel and handle, chop them roughly. Add them to a blender, along with the remaining beet ketchup ingredients.
https://www.thefullhelping.com/wp-content/uploads/2024/08/beetketchup1-1024x1536.jpg The roasted beets will be entirely fork-tender, which makes them easy to blend. https://www.thefullhelping.com/wp-content/uploads/2024/08/beetketchup2-1024x1536.jpg Add the beets to a blender, along with pitted dates, vinegar, water, and seasonings. Step 3: Blend away

At this point, making the ketchup is as easy as blending for a couple minutes.

The finished beet ketchup will have some texture—it doesn’t get ultra creamy and smooth—but it should be relatively smooth and have a uniform consistency.
https://www.thefullhelping.com/wp-content/uploads/2024/08/beetketchup3-1024x1536.jpg Blend the beet mixture until it’s uniform and relatively smooth. https://www.thefullhelping.com/wp-content/uploads/2024/08/beetketchup4-1024x1536.jpg The finished beet ketchup should have a deep, dark purple color and a consistency that is similar to traditional ketchup.
You’re aiming for something that could easily be spooned or drizzled, yet isn’t too liquidy. Add a little extra water if you need to. Step 4: Serve or store

Beet ketchup can be stored easily. Just keep it in an airtight container in the fridge for up to six days, or freeze it for up to eight weeks.

If you don’t need to store it for a longer period of time, then you can get right down to the business of enjoying it.
https://www.thefullhelping.com/wp-content/uploads/2024/08/beetketchup5-1024x1536.jpg A few recipes that beg for beet ketchup

Once you have a jar of the homemade ketchup in your fri[...]

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The Full Helping
Roasted Beet Ketchup

This roasted beet ketchup is an alternative approach to the beloved sweet, salty, and tangy condiment. In place of tomatoes, the recipe calls for oven roasted beets, and for sweetness, it uses pitted medjool dates, rather than a refined sweetener. It’s a vibrantly colorful and tasty sauce for veggie burgers, fries, and more!
https://www.thefullhelping.com/wp-content/uploads/2024/08/beetketchup4-1024x1536.jpg
Summer is the season for veggie burgers and carrot dogs, not to mention casual gatherings with finger food and snack boards.

This means it’s also a time for sauces, dips, and dressings—especially ketchup.

I’ve always really liked traditional, store-bought ketchup. But in the spirit of making homemade condiments, which has been a focus for me this year, I want to share an alternative.

I first created this beet ketchup years ago, as a dipping sauce for the baked pumpkin-seed crusted tofu that’s a meal prep favorite around here.

Over the years, I’ve made it again and again. The beet ketchup is, of course, very different from regular, tomato-based ketchup. But I just love it’s deep, dark purple color, and it’s a great thing to make when I’ve roasted a lot of beets in the oven and have a few to spare.

I also appreciate the sweet, earthy flavor of this nontraditional ketchup. As peak grilling season nears a close, I thought it would be a nice time to share it. Why would I make ketchup with beets?

If it ain’t broke, why fix it, you might say. And there’s a lot to love about good, old-fashioned, tomato-based ketchup.

Even so, there are a few reasons why you might use roasted beets as the base instead. Beets are beautiful

The first could be that you’ve roasted a lot of beets, maybe in order to use up a farmer’s market haul or a CSA share, and you’ve got some to spare.

Another might be that you love the great nutrition that beets have to offer.

Some nutritional highlights of this vegetable:

* nitric oxide that can improve circulation and help to maintain healthy blood pressure levels
* phytonutrients that are associated with lowering inflammation and protecting cardiovascular health
* folate
* Vitamin C
* dietary fiber

Beets are really a superfood, and this is a low-key, fun way to eat more of them. A nightshade-free ketchup

There isn’t strong research to support avoiding nightshades for arthritis and other inflammatory diseases, especially when that choice ends up making nutrient-rich vegetables off-limits. Still, some arthritis sufferers feel that the solanine in nightshades is a trigger, and they choose to avoid tomatoes, peppers, and other nightshades for this reason.

There are also some who find that tomato is a big trigger for GERD or other upper GI complaints.

For all of these folks, tomato-free and nightshade-free recipes come in handy. There are some tomato-free alternatives to marinara sauce, including beet marinara or pumpkin pasta sauce. Beet ketchup is a similar kind of swap. Sweetened with dates

At least once each week, a nutrition client talks to me about trying to avoid the refined sugar in store-bought dressings and sauces.

Usually, I tell clients not to get overly worried about the sugar in condiments, unless they tend to have those condiments in large amounts.

When a product has a pretty small serving size—one tablespoon, in the case of ketchup—the total sugar intake won’t be huge, even if refined sugar is an ingredient.

Still, I understand that homemade condiments or sauces, like my 20-minute marinara sauce or this ketchup, give folks a chance to be especially discerning about refined sugar, if that’s their goal. Delicious!

Finally, you might be curious about beet ketchup simply because it’s tasty and fun!

Me, I love it’s earthy, deeply sweet flavor, which is so different from the aggressively tangy quality of tomato ketchup.

Ke[...]

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Cruise Your Way To Health - The Original Vegan Cruise
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Minimalist Baker
Seedy Tahini Snack Bites (Nut-Free!)

https://minimalistbaker.com/wp-content/uploads/2023/09/Nut-Free-Seedy-Tahini-Snack-Bites-8-680x1020.jpg Nut-free friends, this one’s for you! We’re no strangers to energy bites (and cake bites… and cookie bites…), but a nut-free version of these snackable treats was long overdue!

With dates, tahini, pumpkin seeds, and hemp seeds, these tasty snacks are nutrient-packed and SO easy to make! They’re perfect for lunch boxes, party platters, or just grabbing out of the refrigerator when you need a treat.

Seedy Tahini Snack Bites (Nut-Free!) from Minimalist Baker →

➖ @VeganFoodFeed ➖

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