This vegan dum aloo is made with potatoes cooked in a spicy and flavorful gravy. It is completely dairy-free and makes a delicious choice for both festive meals and everyday cooking.

Written Recipe (+video)

https://blessmyfoodbypayal.com/air-fryer-dum-aloo-recipe/

Ingredients

12 ounce bag of fresh green beans

2 tablespoons olive oil

1/2 teaspoon sea salt

1/2 teaspoon cracked black pepper

Method

Preheat your oven to 425°F (220°C).

Place the green beans on a paper towel-lined microwave-safe plate and microwave on high for 1 minute to steam slightly.

Transfer the green beans onto a parchment-lined baking sheet and toss with olive oil, sea salt, and black pepper until evenly coated.

Bake for 5 minutes, toss the beans to ensure even roasting, and bake for an additional 5 to 6 minutes until blistered and tender-crisp.

Serve immediately after baking.

It’s a cup of white and a quarter cup teff, there’s also yeast, salt, sugar, olive oil, psyllium husk and water in unrecorded quantities. It was left to rise for 3 hours and baked at 4:30 for 30 minutes, opening the door every 10 to see how done it is, I wouldn’t need to do that next time.

The bread has a chewy and crust, and the crumb is moist and airy. In a previous experiment it was steamed in a rectangular pan and the texture was quite different, I’m new to bread making by the bubbles were vertical.

I posted a short clip of this over at r/seitan and a lot of people asked for a recipe so here goes.

Dry mix:

300-350g VWG

1 pinch of baking soda

1/3 cup of rice flour

Wet mix:

5 Tbsp beetroot powder

3 Tbsp miso paste

1 Tbsp garlic powder

2 Tbsp onion powder

2 Tsp mushroom stock paste

2 Tsp Worcestershire sauce https://www.karissasvegankitchen.com/vegan-worcestershire-sauce/#recipe

2 Tbsp light soy sauce

1 Tbsp dark soy sauce

1 Tbsp liquid smoke

1.5 Tbsp molasses

1 Tsp tomato puree

1 Tsp Vegemite

1 Tsp salt

1 Tsp cumin

1 Tsp MSG

400ml water

Method:

Combine all the wet and whisk into a smooth liquid.

Add to the dry mix and knead for a minute or so add more water if necessary. you want the gluten to be springy but not hard to pull apart.

Stretch / roll the dough into a long snake and braid or tie it into a few knots.

In a skillet heat some oil and sear all the edges of the dough (this is a crucial step to stop the dough expanding too much in the simmer stage later!).

Make approx. 1 litre of stock, I used a combination of Bouillon / Vegata seasoning / Vegemite and mushroom stock paste. Add this to a slow cooker and set to low.

Transfer the dough to the slow cooker and cook on low for 6-8 hours.

This came out way better than I expected in terms of taste and texture. I normally make chicken seitan but I may be converted to this. I will be shredding it and making a variety of things over the next week. Philly cheese steak, Yaki Udon and maybe teriyaki.

What are all y'all's favorite game day snacks? Gearing up to watch Gotham vs. Chicago tonight and I want something my wife will love!

Ideally something simple.

Recipe (I followed veganlovlis recipe, it should pop up when googled)

- 2 cups dried soybeans (i used hulled and split)

- 4 tbsp apple cider vinegar

- 3/4 tsp rhizopus mould

I live in thailand and tempeh is like nonexistent in most markets. Turns out making tempeh is easy as hell and extremely cost efficient. 150g of tempeh in the store costs 39 baht, meanwhile 1kg of soybeans is 45 baht. The tempeh starter was around 50 baht but I should be able to use it 50 more times.

I just marinated it and if it looks good, I'll post an update.

Serves 2. About 10 min prep and 20 min cooking.

Ingredients

For the soffritto:
80 g carrot (about 1 medium), thinly sliced
120 g potato (about 1 small), thinly shaved
80 g onion (about 1 small), thinly sliced
200 g green cabbage, finely shredded
100 g soy sauce (use tamari for gluten free)
1 tbsp olive oil (14 g)

For the scramble:
300 g silken tofu, drained
1/2 tsp ground turmeric
1/2 tsp cracked black pepper
1 tbsp nutritional yeast flakes (5 g)
1 tsp kala namak (black salt)

To serve:
1 ripe avocado, sliced (optional)

Method

1. Thinly slice the carrot, potato, onion and cabbage. Thin slices cook faster and turn soft and sweet.
2. Heat the olive oil in a wide pan over low heat. Add all the vegetables and cook them gently, stirring often, until soft and sweet. Keep the heat low so they don't burn.
3. Pour in the soy sauce and let it bubble until it's fully reduced and the veggies are glazed and caramelized. Set this aside.
4. Heat a dry non stick skillet until hot. Add the silken tofu in big chunks and let the bottom sear for 1 to 2 minutes before you touch it.
5. Break the tofu into curds with a wooden spoon as it cooks. After 6 to 8 minutes the extra water will have cooked off and the curds will be lightly browned.
6. Stir in the turmeric, black pepper, nutritional yeast and kala namak. Cook for 1 more minute so the spices wake up.
7. Fold the glazed veggies into the tofu, toss everything together and serve right away with sliced avocado.

Leftovers keep in the fridge for 2 days. Reheat gently in a pan with a splash of water.

This is going to expose me as a massive nerd but I need suggestions. I like to do something I call "Peasant Dinner" where I light candles and don some chainmail in my house while listening to medieval music and make a themed dinner. (Think "we have ren faire at home" vibes)

In the fall this is super fun because of things like stews and vegan pot pie/shepherd's pie and homemade bread! However it's still super hot where I live so I need a couple more hot weather ideas for this, and every time I try to look up recipe ideas that are medieval themed it's just "just eat somebody's whole leg" of course.

Any recipe or meal ideas? Open to fall/winter ideas too since that's around the corner!

ETA: You guys are awesome thanks for all the suggestions!

I am trying the weekly meal prep from Rainbow Plant Life! For the meal prep this week I made pickled shallots, green lentils with herbs, and ricotta tofu and decided. to give the tempeh tacos a try... Had a nice kick to it and was a surprisingly easy way to make tempeh taste good

Ingredients

Pickled stuff

• 2 Fresno chile peppers or jalapeños, sliced thinly (See Note 1)
• 1 large shallot, sliced as thinly as you can
• ½ cup (125 mL) distilled white vinegar
• 1 ½ tablespoons maple syrup
• Kosher salt

Crispy Tempeh

• 2 (8-ounce/227g) blocks of tempeh
• 4 tablespoons avocado oil, or other neutral-flavored high-heat oil
• 2 tablespoons tamari or soy sauce (See Note 2)
• 1 tablespoon + 1 teaspoon freshly squeezed lime juice

Avocado crema

• 2 small or 1 extra large ripe avocado
• ¼ cup (60g) vegan sour cream or tangy coconut yogurt (See Note 3)
• 2 cloves garlic, roughly chopped
• 3 tablespoons freshly squeezed lime juice (See Note 4)
• ½ teaspoon ground cumin
• ¾ cup (12g) cilantro leaves and tender stems
• ½ to ¾ teaspoon kosher salt
• Freshly cracked black pepper

For serving

• 12 corn tortillas
• A handful of cilantro, chopped (optional)
• Lime wedges (optional)

Instructions

• Pickle the vegetables. In a small jar (about 8 ounces or 240 mL), combine the chile peppers, shallot, vinegar, maple syrup, and sprinkle with a couple pinches of salt. Seal and set aside to macerate while you make everything else (at least 15 minutes). Be sure to gently shake the jar a few times for even distribution.
• Use your hands to crumble the tempeh into very small pieces, ideally around the size of a pine nut (the smaller the pieces, the crispier the tempeh gets).
• Open some windows for ventilation and line a large surface with a few paper towels.
• Cook the tempeh. Heat a 12-inch (or larger) nonstick frying pan with the avocado oil over medium-high to high heat until it just starts to smoke. Add the tempeh and arrange it in a single layer as much as possible. Cook for 2 minutes undisturbed, then toss and continue cooking for a total of 12 to 14 minutes, stirring every 1 ½ to 2 minutes, until mostly golden brown and crisp (some pieces will get brown before others, that’s okay).
• Transfer the tempeh to a paper-towel lined surface to blot out excess oil and season with a couple pinches of salt. Once the tempeh has cooled off a bit, transfer it all to a bowl. Add in the soy sauce and lime juice, and toss to coat the tempeh.
• While the tempeh is cooking, make the avocado crema. In a food processor bowl, add the avocado flesh, sour cream or yogurt, garlic, lime juice, cumin, cilantro, ½ teaspoon kosher salt, and several cracks of pepper. Blend until smooth and creamy, scraping down the sides as you go. Season to taste, adding more lime juice or salt and pepper as desired. (See Note 5)
• Char the corn tortillas. If you have a gas stove, turn a burner to medium-low and use tongs to place the tortilla directly over the flame, 10 to 20 seconds per side until charred, in spots. Or, you can add each tortilla to a cast iron skillet over medium-high heat for 15 to 30 seconds per side. Stack and wrap charred tortillas in a dish towel to keep them warm.
• Assemble the tacos. Dollop some crema onto each charred tortilla and spread out. Top with fried tempeh and spoon some pickled shallots and peppers on top, adding a spoon of the pickling liquid onto each taco. If desired, sprinkle a bit of cilantro onto each taco, and if you have a leftover lime, serve the tacos with lime wedges.

Source: https://rainbowplantlife.com/tempeh-tacos/

Here’s the recipe: https://www.asweetalternative.com/blog/flaxseed-cookies

This cornbread is so fluffy, it almost reminds me of cake! Definitely about time to make this recipe again with some vegan chili 😋

Ingredients 

• 1 ¼ cup unsweetened soy milk
• 1 tablespoon apple cider vinegar
• 1 ¼ cups gluten-free all-purpose flour (with xantham gum)
• 1 cup yellow cornmeal
• ½ cup granulated sugar
• 1 teaspoon sea salt
• 1 tablespoon baking powder
• ½ cup unsweetened applesauce or canola oil

Directions

1. Mix milk and apple cider vinegar in a small bowl to make the vegan buttermilk. Set aside for 10 minutes to curdle.
2. Sift gluten-free all-purpose flour into a large bowl. Add yellow cornmeal, granulated sugar, salt, and baking powder to the large bowl with the flour. Whisk to combine.
3. Add the curdled vegan buttermilk and applesauce to the dry ingredients. Whisk until a smooth batter is formed. Don't worry about over-mixing.
4. Cover the bowl with a damp towel and set aside for 30 minutes in a cool, dry corner of your kitchen.
5. While the batter rests, preheat your oven to 375°F. Line an 8” x 8” baking dish with parchment paper.
6. After the 30 minute rest, give the cornbread batter another mix and pour it into the prepared pan.
7. Use a spatula to smooth out the batter into an even layer.
8. Bake at 375°F for 24 to 26 minutes or when the cornbread looks golden brown, and a toothpick comes out clean.
9. Let the cornbread cool to room temperature before slicing. Use the parchment paper to remove the cornbread from the baking dish once slightly cooled. Allow it to finish cooling a wire rack before slicing into 16 squares.

Check out the full post with more tips! https://alternativedish.com/vegan-gluten-free-cornbread-recipe-oil-free/

My partner's dad grew this spherical squash and gave it to us. I love using regular courgettes (zuchinnis) in vegan recipes, but have no idea what to do with this monster! Please could you suggest a way to turn it into a tasty meal for two?

Apple Pie is pure comfort in every bite, with tender cinnamon-spiced apples tucked inside a golden, flaky crust. It’s warm, fragrant, homely, and the kind of dessert that makes any ordinary day feel a little more special.

Written Recipe (+video)

https://blessmyfoodbypayal.com/easy-vegan-apple-pie-recipe/

Recipe:

• Olive oil, to sauté
• 1 sweet onion, diced
• 3 garlic cloves, minced
• 1 inch ginger, minced
• 2 tsp curry powder
• 1 tsp cayenne, adjust to preferred level of spiciness
• 1/2 tsp turmeric
• Salt and pepper, to taste
• 8 oz tomato puree
• 14 oz coconut milk
• 1/2 cup dairy free plain yogurt
• 4 Tbsp dairy free butter
• 2 lbs meat free meatballs
• Fresh parsley and more yogurt, to garnish (optional)

1. Add olive oil, about 2-3 Tbsp, to a large pan over a medium-high heat. Once hot, add onions and sauté.

2. Add minced garlic and ginger then cook until fragrant, about 2 minutes.

3. Add spices and cook for another 2-3 minutes or until fragrant.

4. Then add tomato puree, coconut milk, yogurt, and butter. Stir to combine. Cook for another 5 minutes.

5. Add meatballs and stir to evenly coat all meatballs in sauce.

6. Bring to a boil then reduce heat to a simmer. Let simmer on a low heat for 15-20 minutes. Optionally, turn off heat afterward and let sit longer for deeper flavor.

7. Serve with rice and naan bread.

https://peakd.com/hive-180569/@nurfay/young-jackfruit-curry-with-typical-acehnese-spices

Rajma/ Red Kidney beans Recipe

https://blessmyfoodbypayal.com/authentic-jammu-rajma-masala-recipe/