The Good Dirt

August 19th, 2019

Although the ingredients are simple, these tacos pack a flavorful punch with potatoes, spinach, onion and garlic. Top them off with queso fresco or feta and you have a satisfying, simple meal!

This recipe comes to us from Nancy of Mexican Made Meatless.

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Serves 4

  • 800 grams or 1.75 lb. of potatoes (about two large-sized potatoes)
  • 600 grams or 1.3 lb. fresh spinach
  • 1/3 cup or about half a small white onion, finely chopped
  • 4 cloves of garlic, finely minced
  • 2 tablespoons of olive oil
  • fine sea salt, to taste
  • ground black pepper, to taste
  • queso fresco, for topping (you could sub with feta if desired)
  • refried beans, as side dish
  • grilled chiles, as an optional side dish
  • corn tortillas

Prepare any side dish first as the tacos are ready in a short amount of time. Next throughly rinse the spinach to remove any and all dirt that may be trapped on the stems. Also if the stems are really long, cut most of it off. Roughly chop the spinach and set aside. Now throughly clean the potatoes and peel them too. Cut the potato into very small bite-size pieces at roughly the same size — this is important so that the potato doesn’t rip the tortilla.

Heat the oil in a very large pan, once hot add the potatoes and fry for a few minutes, stirring often to prevent burning. Next add onion and sauté until soft and translucent, then add the minced garlic, and a large pinch of sea salt. Continue to cook until the potatoes are soft and cooked through — if needed you can add a couple of tablespoons of water to the pan to prevent the potatoes from burning. Now add the roughly chopped spinach to the pan and gently stir the ingredients. Sprinkle some ground black pepper over the ingredients and stir. Continue to cook until the spinach has just begun to wilt. Additionally you may need to add the spinach in a couple of batches as it takes up a large space. Taste and if needed add more salt and/or black pepper.

Warm the corn tortillas up and scoop a couple of tablespoons into each tortilla, sprinkle some crumbled queso fresco over each taco; and if desired top with a couple of pieces of purple onion. Serve from 3 to 4 tacos per person and with side dishes of your choice. Enjoy!

August 19th, 2019

Tender baby spinach is tossed with sweet blackberries and balanced by nutty pistachios. Fresh fennel bulb adds a slight licorice aroma and balsamic vinegar brings its own tang to this satisfying salad.

This recipe comes to us from Elizabeth of Sophisticated Pie.

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Serves 4

  • 1/2 pound fresh baby spinach
  • 1 pint fresh blackberries
  • 1 fennel bulb, thinly sliced
  • 1/2 cup pistachios, shelled
  • Fennel fronds
  • ¼ cup Balsamic vinegar
  • ¼ cup extra virgin olive oil
  • Black pepper, to taste

Toss together the spinach, blackberries and sliced fennel. Sprinkle with pistachios and fennel fronds.

Drizzle with olive oil and balsamic vinegar and season well with black pepper.

August 19th, 2019

Oats, sunflower seeds, coconut and almonds are toasted, sweetened with honey and raisins and then baked until crisp. Cut the granola into pieces and eat it on the go as you start your day.

This recipe comes to us from Lindsay of Naturally Lindsay.

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Serves 8

  • 2 cups rolled oats
  • ½ cup sunflower seeds
  • ½ cup blueberry flax seed meal*
  • ¼ cup unsweetened dried coconut, shredded
  • ¼ cup almonds, chopped
  • ¼ cup pumpkin seeds
  • ½ cup brown rice syrup
  • or
  • ½ cup honey
  • 2 tablespoons brown sugar
  • 2 tablespoons dairy-free margarine alternative
  • or
  • 2 tablespoons margarine
  • 2 teaspoons vanilla extract
  • ½ teaspoons salt
  • 1.5 cups raisins

*blueberry flavored flax seed meal can be found in health food stores or in the health food section of some grocery stores. Plain flax seed meal can be substituted.

**brown rice syrup is a natural sweetener made from malted brown rice. It can be found in health food stores. Honey can be substituted.

Preheat the oven to 350 degrees.

Spread the oats, sunflower seeds, flax meal, coconut, almond pieces and pumpkin seeds onto a baking sheet. Place in the oven and toast for 15 minutes, stirring occasionally.

Place the brown rice syrup or honey, brown sugar, margarine, vanilla and salt in a medium saucepan. Cook over medium heat for 2-3 minutes, or until the brown sugar has completely dissolved. Grease another baking sheet.

Once the oat mixture is done, remove it from the oven. Reduce the oven to 300 degrees.

As soon as the oats are out of the oven, combine the oat mixture, the syrup mixture and the raisins in a large bowl. Stir to combine and pour the mixture onto the greased baking sheet, making sure that the mixture is evenly distributed as you spread it out.

Place in the oven and bake for 25 minutes, or until granola is toasted and fragrant. Remove from the oven and allow granola cool completely.

Break into pieces and store in an airtight container for up to a week.

August 19th, 2019

The recipe below makes one serving of a fantastic make-ahead salad, packed with plant-powered ingredients like lentils and sweet potatoes. So stock your fridge with a few servings and you’ll be set with nourishing lunches all week long!

This recipe comes to us from our friends at USA Pulses.

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Serves 1

  • For the Salad:
  • 1 cup sweet potato (diced)
  • 1/2 cup cup green lentils (cooked)
  • 1/2 cup couscous (cooked)
  • 1/2 cup arugula
  • 1/4 cup dried cranberries
  • 1 tbsp avocado oil

 

  • For the Dressing:
  • 1/2 lemon, juiced
  • 1 tbsp olive oil
  • Salt and pepper to taste

 

Prepare French green lentils and couscous according to package directions

Preheat oven to 400F, toss sweet potatoes with avocado oil and spread in a single layer on a baking tray. Roast sweet potatoes for 20 minutes, or until tender when pierced with a fork.

Remove sweet potatoes from oven and set aside.

Add dressing ingredients into a small mixing bowl and stir with a fork until combined

In a mason jar add dressing, lentils, sweet potatoes, couscous, cranberries, arugula in that particular order, to make sure the greens stay crisp!

Store mason jar in refrigerator until ready to eat. Mason jar will keep for 3 days refrigerated.

Note: The above recipe makes one very large serving. Consider portioning the ingredients according to your own appetite if the portion seems large to you.

August 12th, 2019

Whole wheat pastry flour is seasoned with cinnamon, vanilla extract and sugar before being cooked on the stove. These whole wheat pancakes are punctuated with sweet tart blueberries, but try these flexible flapjacks with any of your favorite fruit baked in.

This recipe comes to us from Sadie of Sweet Smart Vegan.

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Serves 2

  • 1 cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 cup sugar
  • 2/3 cup nonfat milk
  • or
  • 2/3 cup nondairy milk alternative
  • 1 teaspoon vanilla
  • 1 cup blueberries
  • a little nonstick cooking spray, for preparing the skillet

Place the pastry flour, baking powder, cinnamon and sugar together in a large bowl. Mix until combined.

Place the milk and vanilla together in a separate medium bowl. Add the milk mixture to the flour mixture, stirring until just combined. Fold in the blueberries.

Prepare a skillet with a light layer of nonstick cooking spray. Place the skillet over medium heat and add about 1/4 of batter per pancake. Cook 2-3 minutes, or until bubbles begin to form. Flip, cook 1 minute more and set aside on a plate. Repeat until you are out of batter, divide into 2 servings and enjoy!

August 12th, 2019

These Vietnamese treats are filled with vermicelli, Chinese cabbage and bean sprouts and seasoned with lime, mint, chili and cilantro. A shallot miso dipping sauce provides the perfect balance to these light rice paper rolls with unexpectedly intense flavors.

This recipe comes to us from Trudy of veggie.num.num.

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Serves 6

For the dipping sauce:

  • 1 tablespoon water
  • 2 tablespoons sweet chilli sauce**
  • 1 tablespoons low-sodium soy sauce**
  • ½ shallot, finely diced
  • ½ tablespoon fresh mint, finely chopped
  • ½ tablespoon cilantro, finely chopped
  • 1 teaspoon miso paste**

To complete the rice paper rolls:

  • 4 ounces vermicelli, cooked according to instructions
  • 1 cup Chinese cabbage, shredded
  • ½ cup bean sprouts
  • 1 bell pepper, thinly sliced
  • ½ cup fresh mint leaves, finely chopped
  • ½ cup cilantro, finely chopped
  • 1 fresh red chili
  • Juice of 1 lime
  • 1 ½ tablespoons low-sodium soy sauce**
  • 1 ½ tablespoons sweet chili sauce**
  • 15-20 rice paper sheets**

*Found in Asian markets or the ethnic food or sauce sections of most grocery stores.

To make the dipping sauce:

In a medium bowl whisk together the water, chili sauce and soy sauce. Whisk in the shallot, mint, cilantro and miso paste until thoroughly combined.

To complete the rice paper rolls:

After the vermicelli noodles are cooked, drain and rinse well. Roughly chop the cooked noodles.

In a large bowl combine the chopped noodles, cabbage, sprouts, bell pepper, mint, cilantro and chili. Dress the veggie filling with the lime juice, soy sauce and sweet chili sauce. Toss until well mixed.

Soak one individual rice paper sheet in a large bowl of water for 15-30 seconds, or until just soft. Pat dry on a clean towel.

Place 2 tablespoons of filling inside the soaked rice paper roll. Fold in the edges and then roll them up firmly. The edges should seal neatly when pressed together with your fingers.

Repeat the rice paper roll soaking and filling process individually until all the rice paper sheets are used up.

Serve the rice paper rolls with dipping sauce on the side.

August 12th, 2019

Frozen corn is a convenient addition to these Southwestern  burritos, but if you have access to a local farmers market, August is prime season to swap in fresh sweet corn instead. Two medium ears of corn will give you the 1 1/4 cups this recipe requires.

This recipe comes to us from our friends at The Heart Truth®.

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Serves 12

  • 1/4 cup scallions (green onions), rinsed and sliced into ¼-inch wide circles, including green tops
  • 1/4 cup celery, rinsed and finely diced
  • 1 1/4 cup frozen yellow corn
  • 1/2 ripe avocado, peeled and diced
  • 2 tbsp. fresh cilantro, chopped (or substitute 2 tsp dried coriander)
  • 1 can (15 1/2 oz) black beans, drained and rinsed
  • 1/4 cup reduced-fat shredded cheddar cheese
  • 1/4 cup salsa or taco sauce (look for lowest sodium version)
  • 12 (9-inch) whole-wheat tortillas

Preheat oven to 350 °F.

Combine scallions, celery, and corn in a small saucepan. Add just enough water to cover.

Cover, bring to a boil, and reduce heat to medium. Simmer for 5 minutes, until vegetables soften. Drain vegetables. Set aside to cool.

Combine avocado, cilantro, and beans in a large mixing bowl. Add cheese and salsa, and mix.

When corn mixture has cooled slightly, add to avocado mixture.

In a large nonstick pan over medium heat, warm each tortilla about 15 seconds on each side. Place each tortilla on a flat surface. Spoon ⅓ cup of the mixture into the center of the tortilla. Fold the top and bottom of the tortilla over the filling. Fold in the sides to make a closed packet.

Repeat with the remaining tortillas.

When all tortillas are wrapped, continue heating in the oven 5 minutes, until all are warm and cheese is melted.

Source: National Institutes of Health, National Heart, Lung, and Blood Institute

The Heart Truth is a registered trademark of the U.S. Department of Health and Human Services.

August 12th, 2019

This easy-going cobbler puts little tomatoes front and center on the dance floor with a tangle of sweet fresh onions.

This recipe comes to us from Kim O’Donnel‘s book PNW Veg.

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Serves 6

  • 6 tablespoons unsalted butter, well chilled
  • 2 cups thinly sliced Walla Walla or yellow onion (from about 
1 large onion)
  • 1 teaspoon fine sea salt
  • ½ teaspoon ground black pepper
  • 2 pounds cherry tomatoes (about 2 pints), stemmed
  • 1 cup all-purpose or white wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon fresh thyme leaves, finely chopped (or 1⁄2 teaspoon dried)
  • 1 cup grated sharp cheddar cheese
  • 3⁄4 cup buttermilk
  • A few dashes of Tabasco or favorite mild hot sauce

Measure out 2 tablespoons of the butter, then return the rest to the refrigerator until ready to make the topping.

Place the butter in a 9-or10-inch skillet and melt over medium heat, tilting the pan to coat. Add the onion and turn with a wooden spoon or pair of tongs until well coated. Cook until very soft, about 20 minutes, adjusting the heat as needed to avoid burning. Season with 1⁄4 teaspoon of the salt and 1⁄4 teaspoon of the pepper.

Transfer the onions and any residual butter to a 9-or 9½-inch pie plate and spread around until the bottom of the pan is covered.

Slice the tomatoes as needed (larger cherry tomatoes will cook more evenly if cut in half). Layer the tomatoes on top of the onions.

Preheat the oven to 375 degrees F.

Meanwhile, make the biscuit topping. In a large bowl, stir together the flour, baking powder, thyme, and the remaining ¾ teaspoon salt and ¼ teaspoon pepper.

Cut the remaining 4 tablespoons cold butter into small dice. With your hands, “cut in” the butter with the tips of your fingers until the mixture looks like fluffy sand. You should not be able to see clumps of butter. (You can also use a food processor, pulsing briefly to incorporate.) Stir in the cheese.

Make a well in the center of the flour, then add the buttermilk and hot sauce. With a wooden spoon or rubber spatula, gently stir the batter until it just comes together; it will be wet and sticky.

With a tablespoon, drop the batter all over the tomatoes, gently spreading until the fruit is thoroughly covered. (Don’t worry if you miss a spot; the batter spreads during baking.) Place the pie plate on a sheet pan and bake for 50 to 55 minutes. The topping should be golden brown and firm to the touch, and the filling should be actively bubbling.

Let cool for about 15 minutes before serving warm or at room temperature. Store in the refrigerator for up to 2 days (if it lasts that long!). Reheats well.

KITCHEN NOTES: Like any fruit cobbler (after all, the tomato is botanically a fruit), there will be some residual juice at the bottom of the dish. You could spoon this juice over the biscuits or coat the tomatoes in a tablespoon of flour before adding to the pie plate to slow the juicy flow.

No buttermilk? Substitute 3⁄4 cup milk and 2 teaspoons lemon juice or white vinegar, stirred together.

(c) 2017 by Kim O’Donnel. All rights reserved. Excerpted from PNW Veg by permission of Sasquatch Books.

August 5th, 2019

Instead of peaches, try diced mango or pineapple in this salad. It’s a guaranteed hit for a buffet table.

This recipe comes to us from our friends at Oldways.

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Serves 4

  • 1 cup uncooked red quinoa
  • Pinch of salt
  • 1 15-ounce can white beans, drained and rinsed
  • 2 peaches, peeled and diced (or canned, drained)
  • 4 scallions, minced
  • ½ cup minced fresh cilantro or parsley
  • 3 tablespoons vanilla soy or
  • almond yogurt
  • Juice of 1 lemon
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon curry powder
  • ½ cup slivered almonds
  • 8 cups salad greens

Rinse the quinoa and add to a pot with 2 cups of water and salt. Bring just to a boil, reduce the heat to medium-low, cover, and cook for 15 minutes. Set aside, covered, for 10 minutes. Fluff with a fork and transfer to a large bowl to cool. When cool, add the beans, peaches, scallions, and cilantro and toss gently. In a small bowl combine the yogurt, lemon juice, olive oil, curry powder, and blend with a whisk until smooth. Pour the dressing over the salad and toss to combine. Garnish with the almonds and pile onto a bed of salad greens. Serve at room temperature.

August 5th, 2019

Fresh peaches, blueberries, bananas and apples are seasoned with lemon juice and the Indian spice mix chaat masala. The spicy sour fruit is topped with refreshing, sweet honey yogurt and finished with cilantro.

This recipe comes to us from Mehak of Measured in Pinches.

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Serves 2

  • 1 cup fresh peaches, peeled and chopped
  • 1 cup blueberries
  • 1 banana, sliced
  • 2 apples, cut into chunks
  • 1/4 lemon
  • 1 tablespoon chaat masala, or to taste*
  • 1 tablespoon cilantro leaves, chopped
  • 4 tablespoons plain yogurt
  • 1 teaspoon honey

*Chaat masala is a hot-sour spice mix found in Indian stores or the Indian section of some grocery stores. If time allows, we suggest making your own.

Place the chopped peaches, blueberries, banana slices and apple chunks into a large bowl. Squeeze a few squirts of lemon over the fruit and season with the chaat masala. Toss well to ensure the seasonings are evenly distributed over the fruit.

Place the yogurt and honey together in a large bowl. Stir until well combined.

Divide the spiced peach blueberry mixture into two bowls or glasses. Top with a dollop or two of honey yogurt. Garnish with a few cilantro leaves and enjoy!

August 5th, 2019

Tangy scallions and tart lemon juice bring depth to the flavor of these savory veggie appetizers. These zucchini scallion cakes are ideal hors d’oeuvres, because you can make them a day in advance; just reheat in your oven 10 minutes before serving.

This recipe comes to us from Phoebe Lapine of Feed Me Phoebe.

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Serves 6

  • 1 medium zucchini, grated
  • 2 scallions, thinly sliced
  • 1/4 cup flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest
  • 2 tablespoons olive oil

Combine the grated zucchini, scallions, flour, sugar and salt together in a medium mixing bowl and toss to combine. Add the egg, lemon juice and zest and stir to combine.

Prepare a plate with a layer of paper towels. Place the olive oil in a large skillet over medium-high heat. Scoop tablespoons of zucchini scallion batter out into the oil, taking care to ensure space between the mounds of batter. You may have to fry the cakes in batches. Cook for about 1 minute on each side, or until the cakes have browned on both sides and are semi-firm. Transfer to the paper towel lined plate and repeat until you are out of batter.

August 5th, 2019

This fragrant curry is a delicious way to give cauliflower center stage. Packed with the flavors garlic, ginger and coconut milk, it makes an excellent weeknight meal, requiring only one skillet and 30 minutes of cooking.

This recipe comes to us from Amber of Homemade Nutrition.

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Serves 4

  • 1 teaspoon canola oil
  • 2 teaspoons garam masala
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 1 garlic clove, chopped
  • 1 teaspoon fresh ginger, finely chopped or grated
  • 1 small head of cauliflower (about 3 1/2 cups), cut into florets
  • 1 cup low sodium cooked chickpeas, rinsed and drained
  • salt and pepper to taste
  • 1 cup low sodium canned crushed tomatoes
  • 1 cup coconut milk
  • chopped cilantro for garnish (optional)

Heat a skillet over medium high heat. Add the oil, garam masala, curry powder, and turmeric and stir for about 30 seconds.

Add the garlic, ginger, cauliflower, and chickpeas, and stir until the cauliflower and beans are evenly coated with the spices, about 2 minutes

Add the crushed tomatoes, coconut milk, salt and pepper, reduce heat to low and simmer for about 25 minutes, stirring occasionally.

Garnish with fresh chopped cilantro. Serve with whole grain naan or pita bread, or over a bed of brown rice.

July 29th, 2019

A meat free twist on a British classic, this hearty cottage pie gets its meatiness from the fusion of brown lentils and shiitake mushrooms.

This recipe comes to us from our friends at Meat Free Monday.

See below for a video with step-by-step recipe instructions!

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Serves: 4 – 6

For the filling:

  • 1 medium onion, finely chopped
  • 2 medium carrots, diced
  • 2 cloves garlic, minced or finely chopped
  • 250g/9 oz/1 1/4 cups uncooked brown lentils, rinsed and drained
  • 900 ml/3 3/4 cups vegetable stock/bouillon
  • 2 tsp fresh thyme or 1 tsp dried thyme
  • Freshly ground black pepper, to taste
  • 2 tbsp red wine (optional)
  • 2 tbsp rapeseed or olive oil
  • 200g /7 oz/2 cups shiitake mushrooms, cleaned and quartered (other mushrooms will be OK if you can’t get these, but shiitake mushrooms work particularly well)

For the topping:

  • 1 kg/35 oz/5 3/4 cups potatoes, peeled and quartered
  • 1 tsp plant-based margarine or olive oil
  • 4-5 tbsp unsweetened plant-based milk
  • Salt and pepper, to taste

Heat 1 tablespoon oil in a large saucepan and sauté the onions and garlic until lightly browned – approx. 5 minutes.

Add the lentils, stock and thyme, then stir. Bring to the boil, then reduce heat to a simmer. Continue cooking until lentils are tender (approx. 45 minutes).

In the last 20 minutes of cooking, add the chopped carrots, salt, pepper and wine (if using). Add extra water if needed, to ensure the lentils don’t stick to the pan. Stir and cover to allow the flavours to blend.

After you have started cooking the filling, get the potatoes going by placing them in a large pan and filling with water until they are just covered. Bring to a low boil on a high heat then reduce the heat to medium. Add salt, cover and cook for about 25 minutes or until they feel soft when prodded with a fork.

Once the potatoes are cooked, drain away the water then add them back to the pan ready to mash. Use a masher or large fork to mash until smooth. Add the margarine or oil and milk, and season with salt to taste. Set aside until needed.

While the lentils and potatoes are cooking, heat 1 tablespoon of oil in a small frying pan and add the mushrooms. Lower the heat and cook for approx. 5 minutes. Set aside.

Once the lentil/carrot mixture is cooked, add the cooked mushrooms to this and then transfer the filling to a large lightly greased oven-proof dish.

Put the mashed potato on top of the filling, in the centre, and smooth across with a fork so it covers the filling completely. Use the fork to create a criss-cross pattern.

Cook the cottage pie in the oven at 180°C/350°F/gas mark 4 for 15-10 minutes, or until it gets brown on top.

Allow to cool briefly before serving. Serve with steamed broccoli, peas or a green salad.

Mmm, Meat Free Cottage Pie. Get Meat Free Monday’s recipe –> http://bit.ly/1QY46ke

Posted by Meatless Monday on Monday, March 14, 2016

July 29th, 2019

This easy, delicious, spicy, creamy and highly addictive jalapeño dip is the perfect appetizer to serve at gatherings. The hardest part of this recipe is not eating it all by yourself!

This recipe comes to us from Norma of the Meatless Monday community in Honduras.

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Serves 4.

  • 1 ½  cup raw (unsalted) cashews, soaked overnight, then drained
  • 2 teaspoons lemon juice
  • 4 fresh jalapeño peppers, seeded and chopped
  • 2 cloves garlic
  • 1/3  cup nutritional yeast
  • 1/2  tsp.  sea salt (or more to taste)
  • 1/2 tsp. ground black pepper
  • 1/3 cup water (or more as necessary)

Add soaked (and drained) cashews, lemon juice, jalapeños, garlic, nutritional yeast, sea salt, pepper and water  to a food processor.

Puree, scraping down the sides as necessary, until the cashew cheese is a smooth, creamy consistency.

Pour mixture into a microwave safe serving dish, and microwave on High until hot, about 3 minutes.

Serve with sliced sourdough baguettes, tortilla, pita or bagel chips.

Tip: Be careful when cutting hot peppers; avoid touching your face- eyes.

July 29th, 2019

This recipe comes to us from or global partners at Meatless Monday India. Their founder, Advika Gupta, says “Biryani is a traditional dish usually made with chicken or lamb. However, vegetarian biryani is absolutely delicious and really wholesome! Most ingredients can be substituted depending on local availability.”

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Serves 4

 

  • Ingredients:
  • Rice (white or basmati) – 1 cup
  • Oil – 2 tsp
  • Water – 2 cups
  • For the Paste:
  • Please note, these ingredients can be substituted depending on local alternatives available.
  • Tomato – 1, chopped
  • Ginger – 1”, grated
  • Garlic – 7 pods
  • Green chili pepper – 1
  • Onions – 1, chopped
  • Cinnamon – 1 stick
  • Sautéed Vegetables:
  • Please note, these veggies can be substituted for any local and seasonal veggies easily available in your area.
  • Onion – 1, chopped
  • Cauliflower – 1/3rd, chopped
  • Peas – 1/4th cup
  • Potato – 1, chopped
  • String beans – 10, chopped
  • Spices:
  • Cloves – 4
  • Bay leaf – 1
  • Coriander powder – ½ tsp
  • Garnish (optional):
  • Coriander leaves – 1/4th bunch

 

Directions:

  1. Grind the paste ingredients together.
  2. Heat the oil in a wok. Add in the cloves and sauté the onion in the wok.
  3. Add the ground paste into the wok and fry for 5 minutes.
  4. Add the rest of the spices and vegetables, and fry for 10 minutes.
  5. Add the water and rice into the wok.
  6. Let the rice and vegetables cook through.
  7. Serve the hot biryani, garnished with coriander leaves!