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BUTTERCREAM)
The perfect vegan banana nut muffins have arrived! They’re so soft and delicious and incredibly easy to make! It’s the perfect way to use up overripe bananas. These soft bakery-style banana muffins are studded with walnuts and laced with cinnamon for a nutty, warming, and absolutely delicious treat. They are fluffy, tender, and moist RECIPES • THE CURIOUS CHICKPEA Vegan recipes for everyone from the curious chickpea's kitchen. Recipes inspired by cuisines around the world, 100% plant based. EASY OVERNIGHT PIZZA DOUGH • THE CURIOUS CHICKPEA Instructions. Measure out the warm water in a large mixing bowl. Add in the salt and stir to dissolve. Sprinkle the yeast over the water and let sit for a couple of minutes to hydrate and dissolve, then stir to distribute. Add the flour into the mixing bowl and stir with a VEGAN CARAMELIZED MUSHROOM PIZZA • THE CURIOUS CHICKPEA Heat the oil in a large skillet over medium heat. Add the mushrooms, onion, and garlic. Sauté until all the water has evaporated, about 7-10 minutes. Add the salt and cook another 2-4 minutes, or until all the liquid has cooked off and the mushrooms start sticking to the pan. CLASSIC HOMEMADE MARINARA WITH SPINACH • THE CURIOUS CHICKPEA Sauté the spinach separately: heat a skillet over medium heat and add the teaspoon of oil. Add the spinach and sauté until wilted but bright green, about 2-3 minutes. Add the red wine vinegar and let cook another 30-60 seconds. Add the spinach to the sauce and let it cook in the sauce for 5 minutes. JAMAICAN BLACK-EYED PEA CURRY • THE CURIOUS CHICKPEA Instructions. Heat a pot over medium heat, and add the oil, onion, and garlic. Sauté until the onion is soft, about 5-7 minutes. Add the scotch bonnet or habanero peppers, thyme, curry powder, black pepper, and 1 teaspoon of salt. Stir to coat everything in curry powder and let cook about 30 seconds. RESTAURANT STYLE CHANA MASALA • THE CURIOUS CHICKPEA Instructions. Heat a large, heavy bottomed pot over medium-low heat and add the oil. Add the onion and a pinch of salt and cook for about 10 minutes until translucent and softened. Add the garlic, ginger, and the whole spices: dried red chiles, cardamom pods, cloves, cinnamon stick, and bay leaf. VEGAN SWEET CORN VELOUTÉ • THE CURIOUS CHICKPEA To make the sweet corn velouté: Heat a large pot over medium-low heat. Add the tablespoon of oil and shallots and sauté for 3-5 minutes until the shallots are softened. Add the thyme and cook for 30 seconds, then add the corn and sauté 5 minutes. Add broth and simmer 15-20 minutes, then turn off the heat. Remove sprigs of thyme. CRISPY BAKED BUFFALO TOFU WINGS • THE CURIOUS CHICKPEA Bake the prepared tofu at 425 ºF for 25 minutes, flip, then bake an additional 10-15 minutes until the tofu wings are nice and crispy. While they're baking, make the buffalo sauce. Melt the vegan butter and stir in the hot sauce, granulated garlic, and salt. Put the tofu wings in a large mixing bowl and toss with the buffalo sauce to coat. AFGHAN KIDNEY BEAN CURRY (LUBYA) • THE CURIOUS CHICKPEA Then add the minced garlic, and continue cooking for an additional 5 minutes, stirring often so it doesn't burn. Once the onions are nice and caramelized add the broth, the spiced tomato sauce, kidney beans, salt and pepper. Simmer uncovered on low THE CURIOUS CHICKPEA • VEGAN FOOD FOR EVERYONEEASY HOMEMADE HOT SAUCEVEGAN RED VELVET CUPCAKESVEGAN ERMINE FROSTING (FLOURBUTTERCREAM)
The perfect vegan banana nut muffins have arrived! They’re so soft and delicious and incredibly easy to make! It’s the perfect way to use up overripe bananas. These soft bakery-style banana muffins are studded with walnuts and laced with cinnamon for a nutty, warming, and absolutely delicious treat. They are fluffy, tender, and moist RECIPES • THE CURIOUS CHICKPEA Vegan recipes for everyone from the curious chickpea's kitchen. Recipes inspired by cuisines around the world, 100% plant based. EASY OVERNIGHT PIZZA DOUGH • THE CURIOUS CHICKPEA Instructions. Measure out the warm water in a large mixing bowl. Add in the salt and stir to dissolve. Sprinkle the yeast over the water and let sit for a couple of minutes to hydrate and dissolve, then stir to distribute. Add the flour into the mixing bowl and stir with a VEGAN CARAMELIZED MUSHROOM PIZZA • THE CURIOUS CHICKPEA Heat the oil in a large skillet over medium heat. Add the mushrooms, onion, and garlic. Sauté until all the water has evaporated, about 7-10 minutes. Add the salt and cook another 2-4 minutes, or until all the liquid has cooked off and the mushrooms start sticking to the pan. CLASSIC HOMEMADE MARINARA WITH SPINACH • THE CURIOUS CHICKPEA Sauté the spinach separately: heat a skillet over medium heat and add the teaspoon of oil. Add the spinach and sauté until wilted but bright green, about 2-3 minutes. Add the red wine vinegar and let cook another 30-60 seconds. Add the spinach to the sauce and let it cook in the sauce for 5 minutes. JAMAICAN BLACK-EYED PEA CURRY • THE CURIOUS CHICKPEA Instructions. Heat a pot over medium heat, and add the oil, onion, and garlic. Sauté until the onion is soft, about 5-7 minutes. Add the scotch bonnet or habanero peppers, thyme, curry powder, black pepper, and 1 teaspoon of salt. Stir to coat everything in curry powder and let cook about 30 seconds. RESTAURANT STYLE CHANA MASALA • THE CURIOUS CHICKPEA Instructions. Heat a large, heavy bottomed pot over medium-low heat and add the oil. Add the onion and a pinch of salt and cook for about 10 minutes until translucent and softened. Add the garlic, ginger, and the whole spices: dried red chiles, cardamom pods, cloves, cinnamon stick, and bay leaf. VEGAN SWEET CORN VELOUTÉ • THE CURIOUS CHICKPEA To make the sweet corn velouté: Heat a large pot over medium-low heat. Add the tablespoon of oil and shallots and sauté for 3-5 minutes until the shallots are softened. Add the thyme and cook for 30 seconds, then add the corn and sauté 5 minutes. Add broth and simmer 15-20 minutes, then turn off the heat. Remove sprigs of thyme. CRISPY BAKED BUFFALO TOFU WINGS • THE CURIOUS CHICKPEA Bake the prepared tofu at 425 ºF for 25 minutes, flip, then bake an additional 10-15 minutes until the tofu wings are nice and crispy. While they're baking, make the buffalo sauce. Melt the vegan butter and stir in the hot sauce, granulated garlic, and salt. Put the tofu wings in a large mixing bowl and toss with the buffalo sauce to coat. AFGHAN KIDNEY BEAN CURRY (LUBYA) • THE CURIOUS CHICKPEA Then add the minced garlic, and continue cooking for an additional 5 minutes, stirring often so it doesn't burn. Once the onions are nice and caramelized add the broth, the spiced tomato sauce, kidney beans, salt and pepper. Simmer uncovered on low VEGAN HOLLANDAISE • THE CURIOUS CHICKPEA Vegan Hollandaise. Yield: 3 cups. Prep Time: 5 minutes. Cook Time: 5 minutes. Soaking Time (for cashews): 30 minutes. Total Time: 40 minutes. This easy vegan hollandaise sauce is perfect every time! Enjoy it as a sauce, dip, or spread. Can be made either soy free ornut free.
EASY HOMEMADE VEGAN GNOCCHI RECIPE • THE CURIOUS CHICKPEA To cook the gnocchi, bring a large pot of salted water to a boil. Add half the gnocchi to the pot and let it cook for about 4-5 minutes, or until the gnocchi float to the top and have cooked an additional minute at the top. Remove the cooked gnocchi with a slotted spoon and then cook the second batch of gnocchi. AFGHAN KIDNEY BEAN CURRY (LUBYA) • THE CURIOUS CHICKPEA Then add the minced garlic, and continue cooking for an additional 5 minutes, stirring often so it doesn't burn. Once the onions are nice and caramelized add the broth, the spiced tomato sauce, kidney beans, salt and pepper. Simmer uncovered on low VEGAN CHICKEN SEITAN CUTLETS • THE CURIOUS CHICKPEA Making by hand or in stand mixer: In a mixing bowl mash the chickpeas until no whole beans remain, some texture is ok. Add the broth, olive oil, lemon juice, soy sauce, and minced garlic and stir to combine. In a separate large mixing bowl whisk together the LEMON CHICKPEAS AND RICE • THE CURIOUS CHICKPEA Bring the mixture to a boil, then turn the heat to low and cover. Cook on low for 20 minutes. Taste a few grains of rice to make sure it's cooked, then turn the heat off and leave covered and undisturbed for 10 minutes. After that, stir to fluff the rice and SALVADORAN CURTIDO (FERMENTED CABBAGE RELISH) • THE Curtido is a Salvadoran condiment made of cabbage, onion, carrot, pepper, and oregano. It’s lightly fermented, salty, a bit tangy, and perfect for liberally topping tacos, bowls, and pupusas (a traditional Salvadoran stuffed masa pancake).. It’s easily made at home, and can be adapted to your tastes–mild or spicy, more or less sour. SALVADORAN SALSA ROJA (TOMATO SAUCE) • THE CURIOUS CHICKPEA Instructions. Put all ingredients into a blender. Blend until fairly smooth. Transfer the sauce to a pot, and bring to a simmer over medium heat. Lower heat and let simmer with the lid ajar for about 30 minutes. Taste and adjust salt and pepper as desired. Keep VEGAN ROCKY ROAD BROWNIES • THE CURIOUS CHICKPEA The search for the perfect vegan brownie stops here. They're extra delicious and decadent when stuffed with chopped walnuts, chocolate chips, and vegan marshmallows for a rocky road rendition, but can also be made pure with no add-ins. And might I suggest serving a la mode with a scoop of your favorite vegan ice cream. VEGAN MILK BREAD BUNS (WITH TANGZHONG) • THE CURIOUS CHICKPEA Add the bread flour and mix with a wooden spoon or your clean, wet hand to form a shaggy dough. Let sit and autolyse for 20-30 minutes. Add the softened vegan butter to the dough. Knead the dough in a stand mixer, bread machine, or by hand (adding flour to the counter as necessary to prevent sticking) for 10 minutes. VEGAN MANGO TARTS WITH VANILLA PASTRY CREAM • THE CURIOUS Make the pastry cream. Place all of the pastry cream ingredients into a blender and blend until completely smooth and creamy. Pour the pastry cream into the cooled tart shells and place the tarts into the fridge for the pastry cream to firm up for at least 30 minutes. When ready, cut the mango to top the pastry cream. Consumer Privacy Information We and our advertising partners collect personal information (such as the cookies stored on your browser, the advertising identifier on your mobile device, or the IP address of your device) when you visit our site. We, and our partners, use this information to tailor and deliver ads to you on our site, or to help tailor ads to you when you visit others' sites. To tailor ads that may be more relevant to you, we and/or our partners may share the information we collect with thirdparties.
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NO-BOIL VEGAN MAC AND CHEESE RESTAURANT STYLE ALOO MATAR More Vegan Dinner Ideas NEVER MISS A RECIPE! Sign up to receive our newsletter! First Name E-Mail Address Privacy Policy April 15, 2020 By Eva AghaLeave
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DUMPLING DIPPING SAUCE You need to make this dumpling dipping sauce for the next time you serve up some dumplings! Whether you’re cooking them from frozen, or making them from scratch, your dumplings deserve the spicy, flavorful sauce that is this homemade dipping sauce! This spicy dipping sauce is loaded with flavor. It’s spicy, salty, gingery, and garlicky,…Read More
April 1, 2020 By Eva Agha4
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VEGAN CHOCOLATE CHIP MARSHMALLOW COOKIES When all you need is a sweet treat, look no further than these vegan chocolate chip marshmallow cookies! They’re the perfect combo of chewy and crisp, and delicious paired with a glass of cool plant milk. These vegan chocolate chip marshmallow cookies are so freaking perfect. We’re talking a chewy cookie with crispy edges loaded…get the recipe!
March 26, 2020 By Eva Agha5
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COCKTAIL CHANA SAMOSA When it comes to snack time, it doesn’t get better than these cocktail chana samosa! They are filled with a flavorful and easy to prepare chana dal and can be baked or fried depending on the occasion. They’re wrapped in egg roll wrappers, but can be made using phyllo dough if baked. You made…get the recipe!
March 19, 2020 By Eva Agha2
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HOMEMADE RASPBERRY SCONES These vegan raspberry scones are buttery with a tender interior and crispy exterior. They’re quick and simple to make, and perfect for an afternoon snack or extra special breakfast. When it comes to putting fruit in muffins and scones, raspberries are my favorite. The tart-sweet juicy bursts they bring to the treat can’t be beat!…get the recipe!
March 10, 2020 By Eva AghaLeave
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HOMEMADE KALE SODA BREAD This beautiful green kale soda bread is quick and easy to make. It’s perfect for St Patrick’s Day or year round enjoyment! It makes for a great breakfast bread and is delicious served alongside meals. It can even be made gluten free! This recipe was sponsored by Nature’s Greens. This homemade kale soda bread is soft…get the recipe!
March 4, 2020 By Eva Agha1
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EASY VEGAN CARROT CAKE This moist and tender carrot cake is studded with walnuts and laced with cinnamon and warming spices for a perfect sweet treat! It’s easy to make and just happens to be vegan. A light layer of vegan cream cheese frosting finishes it off for a dessert that is as beautiful as it is delicious. The…get the recipe!
March 4, 2020 By Eva AghaLeave
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VEGAN CREAM CHEESE FROSTING This easy vegan cream cheese frosting can be made stiff enough to hold shape for simple piping or silky enough for a more casual frosting look. It’s perfect on carrot cake, pumpkin cake, spice cakes (e.g. my chai spice cake), banana bread, for frosting cookies, and more! Cream cheese frosting is so easy to make…get the recipe!
February 11, 2020 By Eva Agha5
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HOMEMADE SCALLION PANCAKES These homemade scallion pancakes are easy to make and so addictively good! They’re perfectly flaky and tender, with just the right amount of chewiness! Full of scallions and amazing when dipped into a soy dipping sauce! On those lucky days you’re out to eat and you spy scallion pancakes on the menu, it’s hard to…get the recipe!
February 4, 2020 By Eva Agha5
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EASY HOMEMADE VEGAN CHILI This easy homemade vegan chili is the best vegan chili! This protein packed recipe is pantry friendly and quick to make, and also gluten free! If there exists a dish that’s equally perfect for feeding a crowd and enjoying as a cozy meal for one or two–it’s chili. Hearty, nourishing, flavorful, and belly-warming. My meaty…get the recipe!
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