Quick and Easy Homemade BBQ Sauce

Time and electricity allowing, I always choose to make my sauces and dressings at home. Not handiest are they inexpensive than shop-offered versions, the taste is some distance superior and the cook dinner receives to control the quantities and seasonings. Usually homemade condiments final for a least some weeks in a included container within the refrigerator relying on what you are making up.

Barbecue sauce is not something I have on hand because I don't personal a barbeque or grill. But as I actually have observed, barbecue sauce has many merits and can be paired with any number of appetizers or used as a condiment for vegetable, grain or bean burgers. This was so easy to make and it changed into performed in below 5 mins. No meals processor or blender is needed ? Absolutely whisk collectively the ingredients until properly mixed and it is all achieved. This tangy, barely smoky and sweet sauce will hold within the fridge for approximately 2 weeks. If you want to up the heat, upload more hot sauce. I served it as a condiment to go along with a few savory kidney bean and brown rice balls in addition to for a glaze for a chickpea loaf, the recipe for which I could be sharing quickly.

Other sauces you could experience from Lisa's Vegetarian Kitchen:

Easy Spicy Tomato Chutney

Spicy Sun-Dried Tomato Paste

Hot Green Chili Sauce

Classic Tamarind Chutney

Strawberry Chia Oat Bars

I made these oat bars with a strawberry jam filling with clean breakfasts in mind, however they have been so exciting that I observed myself serving them for dessert as nicely. The cookie-like oat crust is made with sunflower seeds, pepitas and tahini for an excellent supporting of protein and taste that might make it a treat all through itself. But a strawberry chia seed jam filling and a mild streusel-like topping of greater of the oat, seed and pepita combination makes those bars very just like a berry crisp.

Although they flavor candy, there aren't any refined sugars ? Just maple syrup and the cane sugar used to sweeten the jam ? Or some thing else to sense responsible approximately on this recipe. They hold properly within the fridge for as much as every week in the event that they closing that lengthy, and freeze nicely too.

Recipe notes: I used a combination of both strawberry and raspberry chia seed jam. World of Chia jams are available at many grocery stores, but if you can't find chia seed jam — in which chia seeds are used instead of pectin to thicken the fruit spread — then any good quality jam without refined sugars would work fine as well. And if you don't have pepitas, then use another 1/4 cup sunflower seeds instead.

Other breakfast bars to experience from Lisa's Vegetarian Kitchen:

Cherry Nut Bars

Quinoa Nut and Fruit Protein Bars

Chocolate-Covered Hemp Seed Protein Bars

Chocolate Peanut Butter Protein Bars

Audio Accompaniment: J?Hann J?Hannsson ? 'Flight From The City' from Orph?E

Chickpea Flour Pancakes with Crispy Paneer and Lime Pickle

My discovery of Indian food many years ago had an enormous effect on my kitchen, transforming the way I cook and the way I eat. The variety of ingredients — pulses, vegetables, spices and seeds — is without doubt nutritionally beneficial to vegetarians, but it was the array of flavors and techniques in Indian cuisine that really captured my imagination.

Among my favorite Indian foods — and something I always order on the rare occasion when eating out at an Indian restaurant — are savory flatbreads, paneer cheese, and Indian pickles. Indian cooks are wonderfully creative when it comes to flatbreads, using a variety of different flours and seasonings to come up with countless textures — light or substantial — and flavors. Paneer cheese is creamy and delectable, holds its shape when cooked or fried, and absorbs the flavors of the spices or seasonings in which it's cooked — I always keep a few blocks in the freezer for when the temptation strikes.

But it's the mustard-cured pickles that might have been the greatest revelation. Completely unlike pickles in North American or European traditions, Indian pickles brined in mustard oil with a pungent blend of mustard seeds, spices, salt and vinegar — known as "achar" — are unbelievably vibrant and bursting with sour and spicy flavor. If you've never tried them, you must the next chance you get at an Indian restaurant or when shopping at an Indian grocer where they are always available in jars — mangoes, chilies, limes and mixed are the most commonly found. But be careful not to eat too big a mouthful on your first try — they are very potent and do take a bit of getting used to for many. After a little while, you might find it an essential way to finish off an Indian meal.

This recipe combines the best of all of these worlds — spicy chickpea flour pancakes are covered with cubes of paneer cheese that are fried in Indian lime pickles and garnished with chopped fresh cilantro and dill. It's a very simple dish to make, and has all the flavor that a devotee of Indian food could wish for. It makes for a great lunch or light dinner at any time of year, and you'll want to make it again and again.

Other Indian pancakes to enjoy from Lisa's Vegetarian Kitchen:

Chickpea Flour (Besan) Crêpes with Spinach

Chickpea Flour Pancakes (Pudla) with Crushed Peas, Ginger, Chilies and Cilantro

Savory Fenugreek and Coriander Pancakes

Sri Lankan Coconut Roti

Audio accompaniment: Palace Brothers - Riding

Blackberry Chia Jam Breakfast Bars

My breakfasts most often consist of oats or other rolled grains soaked overnight in plain whole fat yogurt in the muesli tradition and then topped with fresh or dried berries — it's a very healthy and filling way to start the day. But there are times when I like to prepare something a little different ahead of time but without sacrificing nourishment or convenience. So I often will make pans of breakfast bars filled not just with oats but also with nuts, seeds, and fruit.

These breakfast bars with a blackberry jam filling have all of the above, and chickpeas too for some extra morning protein and a creamy texture in the cookie-like crust. Like my strawberry jam chia oat bars, these are tasty enough to have for dessert too, even though they have no added refined sugars and just a moderate amount of maple syrup.

These breakfast bars should be stored in the refrigerator — made with coconut oil, they will be too soft if left at room temperature. But they will store well for up to a week if they could last that long.

Other breakfast recipes to enjoy from Lisa's Vegetarian Kitchen:

Strawberry Chia Oat Bars

High Protein Breakfast Bars

Chia Muffins {Vegan}

Apricot Almond Energy Bites

Audio accompaniment: Arvo Pärt - Da Pacem

Savory Chickpea Loaf with Barbecue Glaze

Bean loaves are a amazing manner to feed a big own family, or a small family for a number of days. Loaded with beans and any collection of grains, greens or seasonings you want, those loaves are a excellent template for a cook dinner's creativity and can offer all of the nourishment you need in a single dish. Additionally, slices of this loaf can be served up as burger patties. This pleasant loaf additionally freezes well, and slices can be reheated in a lightly oiled skillet for a fast and clean meal solution.

This chickpea loaf is made with brown rice, mushrooms, and an assortment of healthful greens and warming spices, all topped with a glaze of barbecue sauce . Instead of the use of eggs to bind the components, I've used aquafaba ? The viscous water in which chickpeas were cooked or the liquid discovered in a can of cooked chickpeas. This is the second time I've used aquafaba to bind ingredients in some thing to be baked or roasted ? The primary time was in a batch of lemon poppy seed muffins that got here out flawlessly.

The use of aquafaba — from the Latin aqua (water) and faba (bean) — was only discovered by a vegan French musician in 2014, but it has turned out to be a marvelous discovery for vegans who are looking for a substitute for eggs for baking and binding. The starch and protein composition of aquafaba makes the liquid act so much like an egg in its abilities to foam, thicken, gelatinize, stabilize and bind that it can be even be whipped up to make meringues or marshmallows.

Many guides are to be had on the internet that will help you make your very own aquafaba ? Consisting of this one ? However the simplest way to acquire it's miles to reserve the liquid discovered in a can of cooked chickpeas. If you don't need to apply aquafaba, sense free to apply two overwhelmed eggs in this recipe or, if you want to hold it vegan, flax eggs made via whisking 2 tablespoons of floor flax seeds with 6 tablespoons water and letting the mixture take a seat for 15 minutes earlier than using.

Other loaf recipes from Lisa's Vegetarian Kitchen to enjoy:

Wild Rice and Kidney Bean No-Meat Loaf

Spicy Lentil Quinoa Nut Loaf

Quinoa Loaf

Mushroom Nut Roast in Puff Pastry

Audio accompaniment: Max Richter - Taboo Soundtrack

Hummus Bread {Gluten-free, Vegan}

Made with hummus and tahini delivered to the dough, that is one of the maximum captivating breads I have made for quite a while, and it is pretty filling too although it is a reasonably mild bread. The flavors of hummus and tahini don't crush the taste of the bread but upload the lovable Middle Eastern savor of chickpeas and sesame. It may be very easy to make, is yeast-free, and does no longer require a number of kneading, and once it's miles cool, one slice is pretty huge. Its earthy flavor is nicely improved with butter and a sprinkle of combined seeds, and the bread toasts nicely too. I consider that this bread will become a staple in my kitchen.

I haven't been making gluten-loose breads for very long, however the more I experiment, the greater I experience the gluten-free baking experience even though I do no longer have an intolerance to gluten myself. I used a aggregate of sorghum, buckwheat and brown rice flours in this loaf, however it need to work nicely with any gluten-free grain flour. The leavening comes from baking powder and baking salt instead of yeast.

For this recipe, I made a batch of hummus with za'atar, however any simple hummus recipe will do, and it's miles a tremendous manner to expend any leftover hummus. The za'atar can without problems be neglected of the hummus recipe, even though I did upload a few for a few extra taste due to the fact this bread is open to a mess of seasonings.

Other breads to enjoy from Lisa's Kitchen:

Kalamata Olive Bread with Sun-Dried Tomatoes

Lemon Chia Seed Cornmeal Bread

Khara Bread (Indian Spiced Bakery-Style Bread)

Rustic Herb and Olive Bread with Reishi Gluten-Free

Audio accompaniment: Bvdub - The Art of Dying Alone

Beetroot Paneer Kofta

Served all of the way from the Middle East through India to imperative Asia, there are as many variations of koftas as there are tastes and choices. Although at the start made from ground meat, there are countless vegetarian variations of those little "meatballs", or every now and then rounded patties, to be found too, many made with cooked beans, potatoes or paneer cheese rather than meat, but usually with herbs and spices. Often they may be served in a creamy sauce.

Beetroot is a favorite vegetable of mine, and having a few within the pantry that might have been a disgrace to waste, I determined to make those savory Indian koftas that can be served as an appetizer or as a facet to accompany an Indian-themed meal. Whether you want to name those koftas or just beet and paneer cheese patties, I've always adored little bites, and even though these are fried, they may be pan-fried in very little oil, which I select over deep-fried foods. Less mess, less fats, and inexpensive too because I cook with only great oils, and it appears a disgrace to toss a cup or more oil away. These koftas have a lovely charcoal crisp outdoors, with a blissfully smooth indoors, and a bit kick too from clean chilies and hot and aromatic spices which I find complement the robust taste of beets.

On hot days, those could be delightful with a cooling raita and a leafy inexperienced salad. Either way, these are a deal with and want little adornment to be enjoyed if you are partial to beets, which appear to be very nourishing as they are excessive in fiber, manganese, potassium, iron, and nutrients C and B. Known to sell liver health, they're additionally believed to boom blood waft and lower blood strain. Best of all, they are not too hard to put together, though a bit messy, however really well worth the attempt.

Other kofta recipes to revel in from Lisa's Vegetarian Kitchen:

Spicy Baked Chickpea Koftas

Indian Paneer Lentil Kofta in a Creamy Spiced Fenugreek Sauce

Urad Bean and Quinoa Kofta with Coconut Fenugreek Sauce

Audio accompaniment: Palestrina, Canticum canticorum