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Easy Whole Wheat Naan – Vegan Indian Flatbread

February 26, 2021

Easy Whole Wheat Naan – Vegan Indian Flatbread

Vegan Matar Paneer with Tofu

February 9, 2021

Vegan Matar Paneer with Tofu

Tandoori Chickpea and Cauliflower Bowl

February 8, 2021

Tandoori Chickpea and Cauliflower Bowl

Gobi Musallam (Whole Roasted Cauliflower)

February 1, 2021

Gobi Musallam (Whole Roasted Cauliflower)

Vegetable Hakka Noodles

January 12, 2021

Vegetable Hakka Noodles

Tandoori Tempeh Kale Salad

January 9, 2021

Tandoori Tempeh Kale Salad

Aloo Tikki Chaat Pizza

December 20, 2020

Aloo Tikki Chaat Pizza

BBQ Chipotle Sofritas with Rajma

December 10, 2020

BBQ Chipotle Sofritas with Rajma

Creamy Masala Pasta

December 3, 2020

Creamy Masala Pasta

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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

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

Vegan chili cheese naan! Made with @goodplanetfood

Vegan chili cheese naan! Made with @goodplanetfoods olive oil mozzarella. I’ve been making instant garlic naan for years now and it was the first flatbread recipe I learned to make. It’s super simple with just 4 main ingredients, so this time I figured I’d level it up by STUFFING the naan. And that too, stuffing it with a cheesy spicy filling that I can only make at home with plant-based cheese. I love that @goodplanetfoods uses olive oil to make their mozzarella! This naan goes soooo well with any thick and flavorful curry you’d like to dip it in :)

Vegan chili cheese naan (makes 3ish naans but you can scale up/down however you please!)
* 1 cup all-purpose flour
* 1 tsp baking powder
* ¼ cup plain unsweetened plant-based yogurt
* ¼ tsp sea salt
* ¼ cup lukewarm water  
Cheese filling
* ⅓ cup @goodplanetfoods olive oil mozzarella
* 1 serrano chili, minced
* ½ jalapeño, minced  
Butter topping
* 2 tbsp plant-based butter, melted
* 3 garlic cloves, minced
* Handful of chopped cilantro
* Some minced chilis from the cheese filling  

1. Mix flour, baking powder, and sea salt. Make a well and add yogurt and water. Add a little bit of water at a time - you might not need all of it. Knead with hands until it comes together.
2. Let the dough rest for about 15 minutes while you make the chili cheese filling and butter topping. Simply add the cheese and chilis to a bowl for the filling. For the topping, mix the garlic, cilantro, chilis, and butter in a small bowl.
3. Separate the dough into ~ 3 pieces. Roll out a piece to ¼-inch thick. Add 2-3 tbsp (I eyeballed this) to the center and fold over the edges to close the naan. Roll it out carefully.
4. Heat a pan or cast-iron skillet over medium-high heat. When it is hot, place the naan on the skillet.
5. Flip when the surface of the naan has risen with bubbles, which usually takes 2 minutes. Cook on the other side for around the same amount of time.
6. As soon as the naan is off the skillet, spread the butter topping.  
#GOODPLANeTFoods #OliveOilCheese #indianrecipes #naan #veganrecipes #plantbasedrecipes #homecooking

Adobo chickpea salad sandwich! A simple plant-base

Adobo chickpea salad sandwich! A simple plant-based lunch that has been very reliable and very flavorful, ft. @eatloisa adobo y sazón :) Simply smash half your chickpeas and combine with onion, cilantro, avocado, lime juice, kale or a green of choice, and the seasonings - which are savory but not spicy, including authentic ingredients like achiote, oregano, cumin, and more. They’re the first Latin-owned Sazón and Adobo at Whole Foods which is super awesome!!

Adobo chickpea salad (makes ~ 4 sandwiches)
1 15 oz. can of chickpeas or 1.5 cups cooked chickpeas
1/2 an onion, finely chopped
1/2 cup cilantro
1 ripe avocado (+ more for assembling the sandwich!)
2 tbsp unsweetened plant-based yogurt
2 tsp @eatloisa adobo
1 tsp @eatloisa sazón
1/2 tsp smoked paprika
A handful of kale

Smash about half the chickpeas with your fork and leave the rest whole. Combine all the ingredients in a bowl. Taste and adjust! To make a sandwich, toast your bread of choice. Add avocado to one or both sides (or another spread or nothing at all), some cucumbers and/or tomatoes, and the salad! #LoisaPartner #LoisaAtWholeFoods

#plantbasedrecipes #veganlunch #easyvegan #easyrecipes #chickpeas

Mother-daughter duo goes hard😎 I grew up eating

Mother-daughter duo goes hard😎 I grew up eating food made by mom’s friends my entire life so it was about time I played host! Ofc my mom kept making the menu bigger and we ended up with enough food to feed a lot more people than we had. The food:

pani puri
potato onion focaccia with miso chili oil
cheesy chutney focaccia
pesto orzo salad
summer rolls with gochujang peanut sauce
schezwan broccoli
pindi chole
kadai tofu
soya chaap biryani
rasmalai tiramisu

#dinnerparty #indianfood #veganfood #vegandinner #homecooking

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