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Vegan Recipes
no-dairy Sheer Khurma recipe Preparation time: 10 mins |Cooking Time: 30 mins |Serves: 2 modified to remove ghee from: https://www.myweekendkitchen.in/sheer-khurma-lactose-and-sugar-free-recipe/ * 200 ml almond milk * 400 ml soy milk (you can use 600 ml of either if you don't have both) * 15 dried dates, soaked overnight in water * ½ cup wheat vermicelli/ seviyan * 8-10 raisins * 2 tsp cardamom powder (freshly made) * 2 tbsp chopped almonds and pistachios * a pinch of saffron * 1 tbsp earth balance 1. Drain the dates, cut them into small pieces and remove the seeds. In a small pot, put the dates and almond milk on medium heat. Let the milk simmer and reduce till it is just enough to coat the dates. 2. In another bigger and thick bottom pot, put the soy milk for boiling. Keep stirring in between so the milk doesn’t stick to the pot. I always use a wooden spoon when cooking milk. Once it boils, reduce the heat to medium-low and let it simmer. Take out about 2 tbsp milk in a small bowl. 3. Add the saffron strands to the bowl and mix well to dissolve the saffron. 4. In a frying pan, heat earth balance and roast the vermicelli for just about a minute. Sprinkle ½ tsp cardamom powder while roasting. You will love the aroma. Even if you start with roasted vermicelli, I would suggest you roast them again in ghee for just about 10-20 seconds for the beautiful aroma. You can just toast vermicelli without oil. 5. Add the roasted vermicelli, raisins and dates with the almond milk to the simmering soy milk. Mix well and cook for about 10 mins till the vermicelli is soft and cooked through. At this point you may want to taste the Sheer Khurma for its sweetness. If it is less, you can add a little sugar at this stage. 6. Add the saffron milk, half the dry fruits and cardamom powder. Mix well. 7. Remove into a serving bowl and garnish with remaining dry fruits and cardamoms.
Vegan Chocolate Chip Cookies (recipe, Shoshanna Cohen) Introduction In the intro to his zine Please Don’t Feed the Bears, author Brad Misanthropic says copyrights are for fascists, and asks readers not to even credit him if they reprint his recipes. Oops, just did. Misanthropic calls these Depression Cookies, because you eat them when you’re depressed, but I call them Pancake Cookies, because you make them with maple syrup and they flatten out in the oven, like pancakes. Ingredients * 1 stick soy margarine * 2 cups flour (any kind) * 1 Tbsp. baking powder * 1 tsp. vanilla extract * ½ cup (or less) rice or soy milk * ¾ cup cane syrup or maple syrup * ¾ cup vegan chocolate chips (see Note) Steps 1. Put on music: Codeine's '"Frigid LP. 2. Preheat your oven to 350 degrees. Melt the stick of margarine in a pan, but don’t let it burn. In a big bowl, mix together everything else but the chocolate chips. Pour in the margarine and keep mixing. Let it cool a bit before you mix in the chips, or the mixture will melt them. 3. Drop spoonfuls of the mixture onto a lightly greased cookie sheet. Put them in the oven for 10 to 20 minutes. 4. All right, you have a few minutes here. Sit back. Hear the Codeine. Why did you allow yourself to be treated like that? What could you have done differently? Is there a different way you could view the situation? Maybe things aren’t that bad? Ding . . . time’s up. 5. Reinforce that last thought with a hot, sticky cookie right off the tray. Let the rest cool on a rack. Note These are also good with carob chips, and with bits of crystallized ginger added.
That's it. Eyeball it. It costs pennies to make. All the animal products are microscopic amounts in the "beef" and "chicken" bouillon cubes, they ALL contain yeast extract, salt, onion powder as 99% of their composition. You obviously don't need any of the animal products but you don't need any of the preservatives, sugar and corn solids either. Be free from Big Stock and Big Bouillon who have been lying to you all this time.
My son is going through a fussy stage and I also don't have loads of time to make perfect little snacks. Please help.
I do something similar but I cut the tofu in half lengthwise so they are thinner but still wide slabs, I think he is a bit thick there with the unseasoned middle.
whattocooktoday.com
sweetpotatosoul.com
www.simplyquinoa.com
blog.fatfreevegan.com
www.thegardengrazer.com
I made this and it came out great, I used frozen avocado
I confess, I have a weakness of the soul. A dark longing stalks me, a desire I can never satisfy and yet one I desire all the same. It’s seafood, of all sorts except white fish. Particularly smoked salmon, prawns, sea bugs, and mussels. I consider myself a relatively competent home cook, many people express delight at my food and find reasons why I should do the cooking for events. Yet I fumble at the edges of understanding when it comes to my dark lust for something that tastes like the seafood I used to love. The extent of my learnings thusfar are essentially that kelp (kombu particularly, which amusingly is illegal in my county to import as food. Fancy that) and salt and msg sort of approximates a vague ocean character when used as a stock base and soforth. Or ground and added to a dish. So I’d be really keen if we could exchange what we know on hitting similar notes in food. I’m not of the school of thought that wants things to sub one to one, for example while crumbed, fried, tofu doesn’t taste anything like schnitzel it can serve a similar roll in a dish which is otherwise appropriately flavoured. Or while a slurry of caper juice, msg, lemon zest, salt and olive oil does not in any sense represent an anchovy using it in sauces or dressings in place of the poor dears fleshes out the character in a similar manner. So please, share what you’ve learned! Here is my fumbling at smoked salmon similarities: https://docs.google.com/document/d/1CC1wJx0RKmYM__-TTcg9FR-xcM5wHp-rxJpJlhRYAGw/edit?usp=sharing summarised: Rough ratios: 120 mL soy sauce 75 mL neutral oil - vegetable oil 150 mL water 70 mL lemon juice 45 mL kelp buds ground 7.5 mL liquid smoke 2.5 mL MSG 20 mL caper juice 10 mL maple syrup as a marinade for some base. Salt roasted carrot is woefully inadequate (a popular suggestion from people high on copium) and I would suggest instead maybe daikon leached of flavour in water and coloured with some beet juice?
theeburgerdude.com
Verified good, I did it with this other method of his I used that burger recipe with this https://theeburgerdude.com/vegan-white-castle-sliders/
I can't believe Chef John made a plant based recipe LOL
inquiringchef.com
I use this often. Add sauce and its one pot pasta.
faithfulplateful.com
If I'm being really lazy I'll use the uncle bens brown rice that people grow mushrooms in
itdoesnttastelikechicken.com
dreenaburton.com
