www.ManjulasKitchen.com INGREDIENTS 11/2cup basen (gram flour) 1/2 cup rice flour 1 tablespoon coarsely ground coriander powder 1 teaspoon cumin seed 2 tablespoon chopped green chilly 2 tablespoon chopped cilantro 1 teaspoon salt 1 cup of water 2 spoon less Oil to fry 1 small potato slice thin, 8 thin slice cauliflower, ½ small zucchini slice thin akoras Please send comments to manjulaskitchen@yahoo.com thank you

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Korean Vegan Turnip Green Stew in soybean Paste Ingredients: Serving 6 portion •2 bunch of turnip green (chopped to bite size) •1 bunch of green onion (1 cup or 2 tablespoon of dried green onion) •1 small packet of any mushroom or 1 cup of dried shitaki mushroom •1-2 tablespoon of minced garlic •1 cup of soybean paste •1 small turnip (optional) •1 tablespoon of red chili powder or flake •2-3 jalapeno pepper (optional) •1 ½ teaspoon of mirin (optional) •1 medium size round onion sliced •8 cups of water This video uses dehydrated shitaki mushroom and green onion to make this stew.

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Learn to cook vegan refried beans with this delicious, simple recipe. It turns out you don’t need lard after all to make refried beans! Please Subscribe! youtube.com Facebook: facebook.com Google Plus: plus.google.com INGREDIENTS: • 2 tablespoons vegetable oil (or lard for more traditional beans) • 1 clove garlic, minced • 2 cups cooked beans (pinto or black beans are preferred) • water or bean-cooking liquid • salt INSTRUCTIONS: Sauté the garlic in the oil or lard for a few seconds over medium-low heat. Add some of the beans and mash them up.

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