https://theplantbowls.com/greek-style-giant-butter-beans-in-tomato-sauce/

Here’s the recipe: https://www.asweetalternative.com/blog/chickpea-flour-banana-bread

This Moonman bowl keeps you full (as a full moon), helps your muscles recover, and takes your nutrition to infinity and beyond. 

Full recipe here

A friend is a senior who really wants to stay vegan or at least vegetarian, but her body is somewhat weaker than average, and the past few months she has spent more days sick with colds than not, because she is the sole care provider for her even sicker husband and her even more senior mother. Home care is not available at all in this part of the world.

I am visiting for a week, and I want to help make some food to help her recover. Would you please share recipes you have found to be worth trying? Thank you!

These delicious Air Fried cutlets are made with tapioca pearls, also known as sabudana in India, and are perfect for anyone looking for a lighter way to enjoy this popular Indian snack.

Serve them warm with a flavourful dipping sauce or chutney for a delicious snack!

Written Recipe (+video)

https://blessmyfoodbypayal.com/air-fryer-sabudana-vada-recipe-with-chutney-for-vrat/

Maybe it's a little bit cheating because I use store-bought vegan butter (earth balance) and vegan parmesan (violife), but this is my rendition of the popular "melting cabbage" recipes I've seen going around! I did make homemade cashew cream, so hopefully that counts for something!

Recipe video

Written recipe

This recipe's packed with nutrients and there's no added oil except for what's in the chocolate chips which you can sub with cacao nibs if you're super health conscious or just like the crunch.

https://maximalistvegan.com/sweet/pumpkin-chocolate-chip-muffins-lentils/?utm_source=rdt

ok i am a sucker for loving hut’s hot crispy bao. really just tryna figure out how to make a bao bun with a crispy, crunchy outside but still pillowy inside & delish . . . so i can just make it at home ! anyone with a copycat recipe or another recipe for a crispy bao bun ?

I see many posts referring to soy milk. I've been drinking almond milk for quite a while and wonder if soy milk is better in some way?

Any reocmmmendations for a hearty gravy stew recipe with cobblers on the top?

The recipe in question I want to make (vegan ofc) relies heavily on beef, some Stilton in the bread on top. The appearance is of a brown gravy stew, onion.

Thank you for any ideas!

I made this zuppa toscana recipe and instead of turning it into little pot pies, I replaced the potato with butter beans and ladled it all over a baked potato. One of the best things i’ve had in awhile!

https://www.rabbitandwolves.com/wprm_print/vegan-zuppa-toscana-pot-pies

I’m trying to go more plant-based and I want to get a tofu press but I’ve never used one. What do you recommend?

EDIT: Thank you everyone! I’m off to an appointment!

Y’all… I have always struggled with enjoying tofu. I’m not a bad cook; in fact, I’m told I cook really well. But no matter what I tried with tofu (pressing it for various times, marinating it, freezing it, freezing THEN pressing, different firmness levels, frying, baking, etc.) I could never make it in a way where I thought “damn, this is GREAT!” It always had a slight bean-y flavor that I am not super fond of (though I get many love it), and the texture was also something I couldn’t really enjoy. Kinda spongey and chewy in a way I didn’t like, no matter what I did. I knew there had to be some other way to prep it where I could replicate some tofu I’d enjoyed so so much at some Asian restaurants in the past. I think I found it!

I came across a video that said to boil the tofu for 5 minutes in salt water before preparing it. No matter how many times I googled or came to various vegan sub-reddits looking for prep-methods, I never had found this specific suggestion! This isn’t the exact video I originally found, but it explains the same concepts science behind how/why this works. It took the bean flavor out allowing whatever spices and marinades I choose to fully control the flavor, it pulls out moisture due to the salt in the water while simultaneously pre seasoning it, and the texture is to die for! It’s still firm but with a softer chew. I have only tried this with the Extra Firm Kirkland tofu so far, but I would imagine most “firm” varieties would also hold up.

This will be a game changer for me. I was vegan for a while, but “fell off the wagon” a few years back. I’ve been wanting to get back to it for several reasons, so I am overjoyed to have discovered this!!! I hope this revelation can bring others the same joy it has brought me.

Edit to add since many are asking: I did not freeze or press the tofu before or after boiling! The process of boiling in the salt water draws out the moisture. I simply: cubed it right out of the pack, boiled in the salt water for 5 minutes (a little saltier than pasta water), drained it, let it cool/steam off for a few minutes. Then I marinated the cubes for about an hour before cooking them for the meals I was making (one dish I baked then simmered in a sauce, the other dish I pan fried the cubes and tossed into stir fry- both were great!) And thanks to everyone who’s commented to share recipes, their experience with this method, and other tips. :)

This creamy red lentil penne with spinach makes a savoury 25-minute dinner with 41 g protein per serving. Really quick and saved my life with two hungry toddlers yesterday evening.

4 portions

Ingredients:

- 450 g Red lentil pasta

- 900 g Frozen spinach

- 250 ml Oat cream

- 30 g Nutritional yeast

- 1 piece Onion

- 3 piece Garlic

- 13.5 g Olive oil

- 9 g Salt

- 1.2 g Black pepper

- 0.55 g Ground nutmeg

Method:

1. Cook the penne | Bring a large pot of water to a boil. Add the red lentil pasta and some of the salt, cook according to the packet until just tender, then reserve a mug of cooking water and drain.

2. Soften the onion and garlic | Meanwhile, warm the olive oil in a large deep frying pan over medium heat. Add the finely chopped onion and cook until softened, then stir in the minced garlic and cook briefly until fragrant.

3. Cook off the spinach liquid | Add the frozen spinach, cover and cook over medium heat, stirring occasionally, until fully thawed and steaming hot. You can also cook it very hot if you're in a hurry like I was. Remove the lid and cook over medium-high heat until the excess water has evaporated and the pan no longer looks "soupy".

4. Make the creamy sauce | Reduce the heat to low. Stir in the oat cream, nutritional yeast, ground nutmeg, black pepper and remaining salt, then simmer gently until the sauce coats the spinach.

Here, you have two choices, let it as it is, or if you have difficult people at home who don't like to chew : just blend everything into a smooth sauce !

1. Toss and serve | Add the drained red lentil pasta and gently toss until evenly coated. If the sauce is too thick, loosen it with a little reserved pasta cooking water and serve hot.

Full recipe and details:

https://feastonplanet.com/recipe/1200/high-protein-quick-creamy-red-lentil-penne-with-spinach

hi everyone i’m half bay area on my mom’s side so i take every mexican/mexican-american dish extremely seriously. as such i am on a quest to unlock The Perfect Cowless Queso Dip, and i’m trying to make and eat as many variations as possible.

my quick-and-dirty go-to is that fuckass daiya cheeze sauce with nooch and garlic+onion powder to give her some depth → ro-tel original or hatch mixed in like dairy velveeta queso → whole thing heated in the microwave. but it’s just ok as you might imagine, so i’d rather have a better one or two to cook regularly and just keep 3-step daiya cheeze in my back pocket, In Queso Emergencies if you will. so could y’all please drop your favourite queso-from-scratch recipes?

(i’m looking for both the “party food”/“appetiser for the table” kind with chopped veggies AND the bright yellow processed garbage with nothing else in it and uniform flavour and texture that you get at concession stands to dip chips/put on chilli dogs and fries please!! thank you <3)

Here’s the recipe: https://www.asweetalternative.com/blog/vegan-cream-of-mushroom-soup