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Fancy Fig Avocado Toast

September 6, 2020

Fancy Fig Avocado Toast

Summer-to-Fall Caramelized Peach Stovetop Oats

September 5, 2020

Summer-to-Fall Caramelized Peach Stovetop Oats

Spinach Pistachio Pesto and Fried Egg Toasts

August 14, 2020

Spinach Pistachio Pesto and Fried Egg Toasts

Caramelized Banana Stovetop Oats

August 13, 2020

Caramelized Banana Stovetop Oats

My Classic Savory Breakfast Bowl

August 8, 2020

My Classic Savory Breakfast Bowl

My Favorite Green Smoothie

July 19, 2020

My Favorite Green Smoothie

Lemon Coconut Poppyseed Pancakes

May 26, 2020

Lemon Coconut Poppyseed Pancakes

4-Ingredient Banana Pancakes

April 26, 2020

4-Ingredient Banana Pancakes

Homemade Almond Butter

April 12, 2020

Homemade Almond Butter

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Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

24 wrapped: 4 pop ups, 2 cities, and 1/8th of a de

24 wrapped: 4 pop ups, 2 cities, and 1/8th of a degree

this hobby has taken a different form for me every year, from photos to videos to writing. this year I really wanted to do ONE pop up or supper club but then I couldn’t stop so here are some photos from them!!!

What I ate on one day while sick. Ft. some comfort

What I ate on one day while sick. Ft. some comfort meals and @naturesbakery :) This was a day with not a lot of in-person commitments so I could mostly stay at home and study and sip my hot beverages. The @naturesbakery brownie was a perfect mid-day pick-me-up before my run!! #ad

Also khichdi is a perfect sick food and here’s the easiest version I know if u want
khichdi (serves 2)
1/4 cup white basmati rice
1/4 cup moong dal
1/2 cup frozen peas
1/4 cup chopped carrots
1 tbsp grated ginger
1/2 tsp turmeric
1/2 tsp red chili powder
1/4 tsp black pepper
1 tsp kosher salt (or to taste)
3-4 cups water (depending on the texture you want)

Put it all together in the instant pot for 12 min at high pressure.

India recreates 5: chili mushroom kathi rolls with

India recreates 5: chili mushroom kathi rolls with pea tofu ricotta! long time since we’ve seen this series but had to bless the mushroom lovers with this fire way to consume more fungi. Build your kathi roll however you want, but I decided to make a pea tofu ricotta to complete it. Recipes belowww :))

To make:
8 oz. oyster mushrooms
8 oz. cremini/white button mushrooms
1/4 cup all purpose flour
2 tbsp cornstarch
1/2 tsp red chili powder
1/2 tsp garam masala
1/2 tsp kosher salt
a little water to thin

1. Mix the ingredients for the batter in a bowl and coat the mushrooms.
2. Heat 1 tbsp neutral oil in a large pan over medium heat. Fry on all sides until golden brown and crispy! Set aside.

chili mushroom
1 tbsp grated ginger
2 garlic cloves, minced
2 green chilis (I didn’t have any so not pictured but add for extra spice!)
1 red or yellow bell pepper
1 green bell pepper
1/2 an onion, layers separated
2 tbsp ketchup
2 tbsp soy sauce
1 1/2 tbsp sriracha or another hot sauce of choice
pinch of salt and pepper

1. To the same pan, heat another tbsp of oil, followed by the ginger and garlic. Stir frequently for 2 minutes.
2. Add the onion and cook until it turns slightly translucent, 3-4 minutes.
3. Add bell pepper and cook until slightly tender, but still crunchy – about 5 minutes.
4. Add the sauces and some salt n pepper. Allow it to cook for a few minutes until everything is well-combined. Toss the mushrooms with everything else!!

For the pea tofu ricotta, blend the following in a small processor. Taste and adjust lemon juice and salt if needed!
1 14 oz. block of extra firm tofu, pressed for at least 15 minutes
1 cup peas
1 tbsp lemon juice
2 tbsp apple cider vinegar
1 tbsp nutritional yeast
1 tbsp white miso
1/2 tsp ground cumin
1/4 tsp black pepper
pinch of salt

#indochinese #mushrooms #veganrecipes #indianrecipes #kathiroll #veganlunch #plantbasedfood

Pumpkin samosas to celebrate Diwaloween!!! It’s

Pumpkin samosas to celebrate Diwaloween!!! It’s a vegan version inspired by TJs. Based on the ingredients, this is my guess. Savory from all the spices, a little sweet because of the pumpkin, and a little cheesy — I used extra firm tofu in place of paneer, and I also added a little vegan mozzarella to a few of the samosas just for fun. Someone tell me if I should full send my guy fieri/mayor of flavor town costume by pulling up to the function with these

Pumpkin samosas - baked and fried versions (serves 12 samosas)
Samosa wrappers
2 cups all-purpose flour
1 tsp salt
¼ cup neutral oil
½ cup water
½ tsp ajwain (caraway seeds) - optional, I didn’t have any on hand

Samosa filling
1 medium pumpkin, plus oil and salt for roasting
1 tbsp neutral oil
½ tsp cumin seeds
1 tbsp grated ginger
2 green chilis, minced
1 tsp red chili powder
½ tsp turmeric
½ tsp garam masala
½ tsp amchur (dried mango powder) *optional
salt to taste
½ cup green peas, thawed
7 oz. extra-firm tofu, grated (½ a block)
vegan mozzarella *optional
oil for frying

Instructions on my site! [https://upbeetanisha.com/vegan-pumpkin-samosas/]

#diwalifood #diwali #indianrecipes #fallfood #veganrecipes #pumpkinseason #homecooking

some great things I ate outside and at home in LA

some great things I ate outside and at home in LA

- @pineandcrane multiple times - recent fav was three cup mushroom!
- soyrizo tacos at @villastacoslosangeles inhaled while standing
- a variety of banchan at @borit_gogae_kfood, most of which were vegan
- @canyoncoffee i understand the hype
- falafel tacos at @mideasttacos
- dumplings at the flea
- $12 lunch special at Janejira in Pasadena
- Was not expecting the @groundworkcoffee breakfast burrito to go so hard…
- Perfect matcha every time @marucoffeela
- A dilly lemony white bean stew I made for @flanaganfarmfoods
- Fav kale salad with sweet potatoes, chickpeas, and lemon miso tahini dressing
- Rajma <3
- Summer sandwich because it is basically summer

#lafood #lavegan #veganfoodshare

A focaccia sandwich that should’ve seen the ligh

A focaccia sandwich that should’ve seen the light of day sooner but she’s here now and has tofu katsu, gochujang mayo, and a cabbage-carrot slow all in between two stiff (but yours can be fluffy!) pieces of potato scallion focaccia with curry leaf chili oil.

I did not write this one down when I made it but here’s a rough recipe for you to riff on:

For the focaccia: I love the Grateful Pizza or @nicolaalamb base focaccia recipe, which you can find by looking them up. Then just add scallions (whites and greens) and thinly sliced white potatoes on top. When it’s done baking, top with the curry leaf chili oil.

For the curry leaf chili oil: I tend to eyeball everything for this and you can’t really go wrong but here are estimates! 3 tbsp red chili flakes, 3 tbsp gochugaru chili flakes (you could also do a combo of crushed red chili and kashmiri chili), a handful of curry leaves, 1/4 cup scallion whites and greens, 2 minced garlic cloves, 1 tsp mustard seeds, 1 tbsp sesame seeds, pinch of salt, 1/3-1/2 cup avocado oil. Add all the ingredients to a bowl, heat the oil, and pour it over everything else.

Gochujang mayo: roughly equal parts vegan mayo and gochujang. Plus a squeeze of lime!

Tofu katsu: besan (gram flour/chickpea flour), rice flour, red chili powder, salt, water. Dip the tofu in this and then the panko. Pan fry until crispy!

#vegansandwich #focaccia #sandwiches #plantbasedfood #tofu #veganrecipes

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