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Upbeet Anisha
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Kung Pao Tempeh
December 4, 2020

Kung Pao Tempeh

Creamy Masala Pasta
December 3, 2020

Creamy Masala Pasta

Lemon Rice with Peanut Tofu and Masala Brussels
November 30, 2020

Lemon Rice with Peanut Tofu and Masala Brussels

Pumpkin Date Bars with Garam Masala
November 22, 2020

Pumpkin Date Bars with Garam Masala

Whole Roasted Cauliflower with Jamaican Chickpeas
November 16, 2020

Whole Roasted Cauliflower with Jamaican Chickpeas

Fall Squash Babaghanoush with Flaky Flatbread
October 30, 2020

Fall Squash Babaghanoush with Flaky Flatbread

Maple Cinnamon Delicata Salad with Pumpkin Tahini Dressing
October 27, 2020

Maple Cinnamon Delicata Salad with Pumpkin Tahini Dressing

Cauliflower Pumpkin Tikka Masala
October 26, 2020

Cauliflower Pumpkin Tikka Masala

BBQ Jackfruit Quesadillas with Kale and Cashew Cream
October 8, 2020

BBQ Jackfruit Quesadillas with Kale and Cashew Cream

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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

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
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
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