simmering

This Vegan Red Cabbage Soup w/ Chunky Bratwurst Style Tofu Bites is extremely nutritious yet chunky, hearty, and delicious. Low in calories yet filling and high in protein. That&#039;s why this amazing soup would make a perfect addition to your Christmas table!

Red Cabbage Soup w/ Chunky Bratwurst Style Tofu Bites

810 g extra-firm tofu (drained but not pressed)

water

German light beer

vegetable broth cube

tbsp white miso paste

tsp sea salt

tsp mace

marjoram

tsp caraway seeds

ginger powder

allspice berries

nutmeg

tsp white pepper (freshly ground)

onion powder

garlic powder

canola oil

yellow onion

red cabbage

vegetable broth

tbsp red wine

tbsp lingonberry jam

tsp sea salt (or

In a large bowl, crumble the tofu into bite-sized pieces.

In a high-speed blender, combine the water, beer, broth cube, miso paste, sea salt, mace, marjoram, caraway seeds, ginger powder, allspice, nutmeg, white pepper, onion powder, and garlic powder. Blend until very smooth.

Preheat the oven to 356ºF/180ºC.

Pour the contents of the blender into the bowl with the crumbled tofu. Mix well, using a sturdy spatula, for a minute. Now mix using your hands, until all the tofu's been coated.

Line a baking tray with a sheet of parchment paper.

Spread the coated tofu evenly over the lined baking tray. Bake on the middle rack of the oven for 45 minutes. Take out of the oven to stir through. Place back inside and bake again for 20 more minutes, or until it's looking chewy and dry. Be careful not to burn it!

Chunky Bratwurst Style Tofu Bites

While the tofu is baking, make the soup!

In a large pot, over medium-high heat, heat the canola oil, and sauté the chopped onion.

When the onions are looking transparent, add the thin strips of red cabbage, and let them sauté until they're softer, for about 5 minutes.

Stir in the vegetable broth, lingonberry jam, and red wine, and bring to a boil.

Reduce to a simmer, and let simmer for 15 minutes with the lid on, stirring occasionally.

Add sea salt and chili powder to taste. Taste the soup, and now add the baked tofu bites. Simmer for 15 more minutes, stirring occasionally.

Serve hot, in bowls, with a drizzle of coconut milk on each. Enjoy this delicious and super healthy dish!

Red Cabbage Soup

Rich, buttery, tarragon-flavoured Exquisite Vegan Béarnaise Sauce is just so good. It was my wife&#039;s favourite sauce before we went vegan. You couldn&#039;t tell the difference between this one and the non-vegan one. Apart from the non involvement of any cruelty, of course! Everyone will love it!

Easy Exquisite Vegan Béarnaise Sauce

shallots (finely chopped)

tbsp red wine vinegar

butter

tarragon (chopped)

tofu

tsp turmeric

tbsp lemon juice

sea salt

White pepper (freshly ground)

tarragon

In a saucepan, bring the water, vinegar and shallots to a boil. Let it reduce to half the volume.

Pour the liquid into a bowl through a finely meshed sieve to separate the shallots from it. Ensure you have 1/4 of liquid, otherwise top up with more water. Add the tarragon to the liquid.

Using a double boiler, melt the vegan butter.

Now, using a high-speed blender, combine the butter and extra-firm silken tofu and blend until smooth. Add the liquid from the bowl, lemon juice, turmeric, salt, and white pepper, and blend again until combined.

Pour into your sauce jug and garnish with chopped tarragon. Enjoy it with our Succulent Vegan Filet Mignon or our Vegan Seitan Steaks. You will love the combination!

Cook Chana Paratha And Halwa... in the comfort of your home with BetterButter. Tap to view the recipe!

Chana Paratha And Halwa... recipe by ZMA A at BetterButter

(FOR THE PARATHA DOUGH) Wheat flour

Salt

tbsp oil

chickpeas (soaked overnight)

LARGE ONION CHOPPED

cumin powder

tsp Turmeric

tsp crushed coriander seeds

green chillies

tsp garam masala

tbsp Oil

tsp chole masala

tbsp chopped coriander

FOR THE HALWA, 1 cup semolina

Ghee

dry nuts

Sugar

milk

Knead a smooth dough using all the ingredients for the paratha. Use water as required.

Cover and keep aside for 15 minutes. Roll into big or medium sized parathas as desired. Cook them well smearing ghee or oil. Stack them up in casserole to keep them soft and warm.

Boil chickpeas using salt and turmeric. Do not over boil them. Heat oil in a pan. Add coriander seeds and ginger garlic paste. Saute for a few seconds and then add chopped onion. Saute until done with all the spices added.

Finally add the boiled chickpeas. Cover and simmer for a few minutes. Garnish with coriander leaves. Adjust salt at this point. Sprinkle garam masala too.

As for the halwa, heat ghee and roast semolina until fragrant and done. Stir in sugar and milk after about 6-7 minutes of roasting. Keep stirring along until ghee starts separating. Garnish with dry nuts of choice.

Serve this piping hot breakfast to your loved ones and relish it's awesome taste and aroma. You will definitely love it. Enjoy!

Cook Rajasthani kadhi in the comfort of your home with BetterButter. Tap to view the recipe!

Rajasthani kadhi recipe by Aachal Jadeja at BetterButter

For kadhi mixture:

sour full fat curd

tsp besan

turmeric powder

For tempering Rajasthani kadhi

tsp oil

tsp mustard seeds

tsp Fenugreek seeds

tsp cumin seeds

tejptta

asfoetida

tsp red chilly powder

DRY RED CHILLY

Mix the above mentioned  kadhi  ingredients including salt, till smooth in a pan.use a wired whusk to stir.no lumps should be there.

Keep on a low flame and stirring at intervals simmer and cook for 12 to 15 minutes till the gram.flour gets cooked and the kadhi thickens a bit.

The consistency of the dahi kadhi is neither thick nor thin.

Add the mustard seeds, along with the bay leaf first.

Then add cumin seeds and fenugreek seeds .

Fry for a few seconds till the red chilly darken a bit.

Immediately pour this tempering into the kadhi

Cover and let the tempering flavour infuse with Rajasthani kadhi

Cook Shahi  barista korma in the comfort of your home with BetterButter. Tap to view the recipe!

Shahi  barista korma recipe by Alifiya Akil at BetterButter

Chicken mince half kg boiled with ginger paste and salt

Deep fried barista /onion 1 cup

Yogurt 3tbsp

Watermelon seeds 1 tbsp

Almonf 7/8

Cashew 8/10

Red chilli powder

Cumin powder

Haldi powder

oil 2 tbsp

Corainder leaves

Mix the chicken mince with ginger paste and salt and make small balls and keep aside 

Blend togthr the barista and yogurt  to fine paste and keep aside 

Grind the presoaked nuts to a fine paste and keep aside 

Take a wok ,to it add the oil , add green chillies to it and fry it for 2/3 mnts 

Now add the yogurt and barista paste and cook further for 5 mnts .

Tonight add the dry masalas along with salt and cook till the raw smell goes away .

Now to it add the chicken balls (raw) and add a glass of water to it .cover and let it cook till done .

Do not trun the balls frequently or it may break .

Adjust the consistency as per ur choice 

Finally add the nuts paste and garam masala powder (optional) and simmer it for 5 more minutes .
Garnish and enjoi 

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