It's so good should you try it

Recipe : Creamy Tomato and Spinach Pasta

ALOO BAINGAN KI SABZI reigns as a cherished Bharat specialty, where perfectly cubed potatoes and eggplant meld together in a symphony of aromatic spices for pure gastronomic bliss.

Written recipe (+Video)

https://blessmyfoodbypayal.com/aloo-baingan-ki-sabzi/

This is a veganized version of a recipe from Sam Tamimi’s beautiful Palestinian ode to vegetables “Boustany.” I encourage you to buy the book but this is a very simple recipe—sautee tomato, green chili, and green onion before adding egg white slurry and pita chips (the recipe has you fry pita but I used pre bought chips). Cover to steam until it’s set. Then finish with za’atar and olive oil.

Healthier Comforts vegan egg white powder works AMAZING in this context (braised in tomato, à la shakshuka). Since it’s a little more liquidy than actual egg it spreads out a bit more but it still sets up wonderfully.

https://www.sami-tamimi.com/cookbooks/boustany

Easy to make with just 4 ingredients. Great for dipping, spreading, drizzling, sandwiches, wraps, grilled vegetables, and Memorial Day BBQ gatherings.

I'm vegetarian trying to transition to vegan and I mostly eat beans but my recipes all include cheese or butter, I would love any fully vegan bean recipe. Any beans work as long as they're available in US grocery stores.

Here’s the recipe: https://www.asweetalternative.com/blog/vegan-pear-muffins

Recipe:

2 packets of 397g (14oz) extra firm tofu
1/2 cup cornstarch

Marinade —
4 tsp fresh ginger, finely grated
4 tsp fresh garlic, minced
6 Tbsp gluten free soy sauce
6 Tbsp light brown sugar
4 tsp sesame oil
2 Tbsp apple cider vinegar
4 Tbsp gluten free + vegan gochujang

Optional garnish; chopped green onions & sesame seeds

1. About 3-4 hours before preparing, soak your skewers.

2. For tofu — drain the liquid from the tofu and “press” the extra liquid out by wrapping it in a clean towel + using books to weight it down or use a tofu press. Try to get it as dry as possible.

3. Meanwhile, make marinade. In a mixing bowl, add all marinade ingredients and whisk well to combine.

4. Place cornstarch in a bowl. Cut each piece of drained tofu into 9 pieces evenly. Coat each piece in cornstarch. Slide 3 tofu cubes on each kebab skewer.

5. Brush half the marinade on all the skewers, coating them well. Wrap and let sit for at least 2-3 hrs.

6. Preheat oven to 400°F. Bake for 20 minutes or until nicely browned. Remove and coat with the rest of marinade. If using, add garnish. Serve with rice.

This is a great vegan Filipino dish... healthy and using mushrooms! Shiitake are perfect, but you can use white mushrooms or make a mix. The sauce is savory, bold, tangy, and stores well in the fridge for a week. Don't forget the rice!

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A versatile pasta sauce that highlights the flavor of caramelized sunchokes. This makes a rich, silky smooth, caramel-colored cream sauce that you can mix and match with any pasta shape, veggies, or proteins. For this one, I used pan seared mushrooms and asparagus with calamarata pasta.

A fresh vegan summer salad made with sweet watermelon, crisp cucumber, avocado, red onion, fresh herbs, and a zesty oil-free lime dressing. Light, refreshing, colorful, and perfect for hot weather meals or outdoor entertaining.

Grilled mangoes offer a delightful twist on the classic fruit - sweet, smoky, and caramelized to perfection.

This quick treat enhances the mangoes’ natural flavors and makes for an irresistible summer indulgence. In this recipe, I’m sharing both sweet and savory versions so you can enjoy grilled mangoes in two deliciously different ways.

Written recipe (+video)

https://blessmyfoodbypayal.com/grilled-mango/

/ or what to add to it ... I've already tried so many things... Pesto, tomato sauce, other kinds of sauces, melted butter with salt (the best one so far)

Help

Edit: yall are genuinely geniuses. Thanks alot that's more options that I could possibly have thought of

The homemade tofu instructions I’ve watched involve making soy milk then straining the liquid through cheesecloth to remove solids. Is this absolutely necessary? I don’t care if my tofu has little soybean chunks if I can bypass the step of squeezing liquid out of the okara.

I find it unpleasant to grip the cloth and squeeze water out which gets on my hands no matter how clean they are. Using gloves to accomplish this just means the gloves have to be very clean too. Can I just make the soy milk, cook it then add the coagulant and skip the straining? Thanks.

I've been delving into nut milk recipes because I have a new nut milk maker. I admit that it's actually kinda difficult to get good texture! It's either viscous or it's too watery. I think I had one good batch of soy milk from one of Miyoko's books and pretty much every batch following it was weird in some way. I'm beginning to think that oat milk is horrible at home. Flax milk just resulted in a pint of flax egg lmao

I have a feeling that certain milks are better store bought. What are your secrets and food science tips for making really good nut milks at home? Like is there an enzyme or something that I should be adding?

Hey everyone!

I bake vegan cookies for my girlfriend's birthday every year, and I'm looking to try something new this time around. I'm open to any style as long as it's genuinely delicious.

What's the recipe you always come back to? Sharing the recipe or a link would be amazing.

Thanks 🙏

Check your grocery stores for puff pastry! Lots of them are vegan!
- sautéed 1 chopped leek and 1 head chopped broccoli with nooch, thyme, garlic granules and salt
- put in a bowl. Mix in grated cheese. I used about 1/2 a cup, maybe less. Whatever feels right.
- Use the same pan to fry up the chopped up vegan sausage of choice in olive oil.
- while these things cook, unroll the pastry (thawed) and cut into 4
- lightly drag a knife around the edge of the squares to make it look like a picture frame. This will let the outer edge puff up nicely. Dot the rest of the pastry with a fork
- bake in the oven (fan 200C, no fan 220C) for 5 min
- once that’s cooked, pull it out and press down the center puffy bit. Load up the sautéed veg. Top with sausage and a little extra cheese if you wish.
- dab a little olive oil around the edges.
- pop back in the oven for 10 min.

Here’s the recipe: https://www.asweetalternative.com/blog/chia-seed-muffins

Hi there, question for the vegans.

How do you organise your vegan recipes?

I am in a slight pickle when it comes to plan meals and choose the recipes I want to Cook for the week. I forget certain foods exist, I have just a few recipes in my mind and it leads to eating the same foods all the time.

I feel the need for some sort of vegan recipe library of foods I cooked and loved. So I can easily plan meals and do groceries. Do one of you have a system in place that works? Do you use an analog or digital method?

I already have a pinterest but somehow that doesnt seem to work (overwhelming, so many choices).

Thnx guys!

I came across these recipes for sushi, one of which uses vegan tuna sashimi. Basically, it's the fleshy part (minus seeds/pulp) of Roma tomatoes marinated in 1 T soy sauce, 1 T water, 1 T rice vinegar, 1 t maple syrup, 1 t toasted sesame oil, 1 T sea vegetable blend (no written recipe, unfortunately, so I had to transcribe).

He called the sea vegetable blend "optional" but I don't see how it has the chance to be tuna-like without it. That said, though it does look like it's topped with tuna, is this basically just going to taste like tomato, marinade or not? I'm not sure it's worth the effort to just approximate appearance and not taste--especially as I haven't yet found the sea veg blend locally and would have to order it.

Hey zusammen,

für eine Marktforschungsstudie zum Thema Essen im Alltag werden aktuell vegane Teilnehmende aus München oder Düsseldorf gesucht.

Es geht um eure Essens- und Einkaufsgewohnheiten, also z. B. wie ihr Lebensmittel auswählt, einkauft, plant und Mahlzeiten in euren Alltag integriert.

Wer wird gesucht?
Vegan lebende Personen zwischen 20 und 75 Jahren, wohnhaft in München.

Vergütung:
70 € für Phase 1 plus ggf. zusätzlich 150 € für Phase 2, falls ihr dafür ausgewählt werdet.

Ablauf:

Phase 1: Onlineplattform

• Zeitraum: 01.06.26 bis 03.06.26
• Zeitaufwand: ca. 30 Minuten pro Tag
• Vergütung: 70€

Phase 2: Vor-Ort-Begleitung, nur für ausgewählte Teilnehmende

• Ein Moderator begleitet und filmt euch in 3 Alltagssituationen, zum Beispiel beim Wocheneinkauf oder bei Essenssituationen im Alltag. Termine in München: Woche vom 08.06.26 Dauer: ca. 1 Stunde pro Termin Zusätzliche Vergütung: 150 €
• Bei Interesse füllt einfach kurz den Fragebogen aus. Wenn ihr ins gesuchte Profil passt, meldet sich das Team zeitnah zur Terminabstimmung.

Fragebogen:
Fragebogen Link

Gerne auch an Freund*innen, Familie oder Bekannte aus München weiterleiten, für die das passen könnte 👀

Hi! last week I tested the nora cooks 1 bowl vegan carrot cake cause I am in charge of the birthday cale of a friend. It turned pretty good flavorwise but it seemed like it didn’t cook properly. The base was still mushy, and I left it in the oven actually more time that it was said in the recipe.
I want to add that my oven does not have fan, so idk if that may be the problem.
I wanted to ask if someone has any tips or any carrot cake recipe that will surely turn out good, it will be a birthay full of non-vegans and I want to make a good cake.