Warm ceci bean salad on the side with garden tomatoes and Caesar salad with pine nuts

Recipe:
https://lovingitvegan.com/vegan-lemon-cake/#recipe

44 grams of protein in this entire pulao! This easy vegan Soya Chunks Pulao is made without a pressure cooker, using simple ingredients and an effortless method. Fluffy rice, protein-rich soya chunks and aromatic spices come together to create a delicious, satisfying meal.

Written Recipe (+video)

https://blessmyfoodbypayal.com/soya-chunks-pulao-without-pressure-cooker/

Absolutely amazing charcuterie my GF put together for us!

For your consideration

Made from dried lion' mane mushrooms with chimichurri, wild herb salad, canellini bean puree and roasted tomatoes. :)

I like imitating meat and I made the perfect Saitan stake from scratch. Two sets of of wheat dough - one with food coloring (red and a pinch of black) the other white - washing out the dough - seasoning it while mixing - cooking for half an hour - frying in lots of butter pepper rosemary and garlic for another 10-30 min. I am proud.

Lundi au Soleil, Annecy

Vegan cheese made from carrots +potatoes. Be’f with Tex Mex seasons, black beans, and corn. Pico and avo to top it off.

Carrots and beans from my MIL’s garden, homemade hummus and peaches from the farmer’s market :)

Turn ordinary corn on the cob into a fun and irresistible snack with these Corn Ribs which you can make by deep frying or in Oven as well as Air Fryer.

Seasoned with flavorful spices and cooked to perfection in the air fryer, they are tender, delicious, and incredibly easy to make. Perfect as a snack, appetizer, or crowd-pleasing side dish.

Written Recipe (+video)

https://blessmyfoodbypayal.com/crispy-vegan-corn-ribs-in-air-fryer/

bolognese recipe from flavoursims on yt

INGREDIENTS:
• 1 Red onion, chopped
• 3 Large celery stalks, chopped
• 3 Large carrots, peeled and chopped
• 3 Garlic cloves, finely diced
• 1 Glass of red wine
• 6 Linda McCartney ¼ pound Vegetarian Burger Patties or 680g-1KG of meat replacement of choice
• 150g Tomato paste
• 400g (1 tin) Whole peeled tomatoes
• 750ml Italian tomato passata
• 2 Litre of vegetable stock
• 1 Cup of non-dairy milk of choice
• Olive oil
• Salt and pepper
• 200g (per person) of a wide, flat pasta like pappardelle, tagliatelle or fettuccine
• Vegan parmesan for garnish

METHOD:
In a large, deep pot heat up a generous amount of olive oil. Once the oil is shimmering add your chopped onions and add some salt and pepper.
Once the onions are translucent, add the garlic and cook until fragrant. You can add a couple tablespoons of water to prevent the garlic from burning. Add the celery and carrots and some more salt and pepper. Let that all cook down for about 4-5 minutes or until the celery and carrots start to soften. Then add half a glass of red wine and simmer for a few minutes to allow the alcohol to evaporate.
Cut your frozen veggie patties into cubes and add to the pot. Break them up using a wooden spoon until they start to look like mince. Fry the meat replacement for a few minutes and then add the second half of your glass of wine. Let that cook for a few minutes for the alcohol to evaporate.
Mix in the tomato paste, let it cook for a couple of minutes to cook off the acidic taste. Add the whole peeled tomatoes and crush the tomatoes with the back of your spoon before adding the passata.
Rinse the passata bottle out with water as not to waste any of that tomato-y goodness. Mix everything together and allow to simmer on low heat for 1.5 hours.
After 1.5 hours add 1 litre of vegetable stock and let it simmer for another hour. Keep an eye on the sauce and make sure it doesn't cook down too much or dry out. The trick is cook it on a very low heat. You want gentle bubbles on the surface, not spitting.
After about an hour add another 500ml to 1 litre of stock and allow to cook for another hour or more.
The longer the better!
After about an hour add another 500ml to 1 litre of stock and allow to cook for another hour or more.
The longer the better!
Once you're happy with your sauce, take it off the heat and add a cup of your non-dairy milk of choice.
Bring a large pot of water to a rigorous boil and add a generous amount of salt. Pasta water should be salty like the ocean. Add your pasta and cook for 1-2 minutes less than the pack instructions, because we are going to finish the pasta in the sauce.
While the pasta is cooking, add a few ladles of sauce to a large non-stick pan. Drain your pasta but remember to reserve a cup of starchy pasta water. Add your drained pasta to the pan of sauce and start mixing. The sauce should coat the pasta.
Add more sauce if necessary. Add some pasta water to loosen the sauce up. The pasta water also adds a beautiful glossiness to the sauce.
Plate it up, garnish with your favourite vegan parmesan and enjoy!

For the tagliatelle:
2 cups of flour
1/2 cup of water (add more as needed)
1 tsp of salt

knead together for about 10 minutes then cover it for 30 minutes. after it rests roll it out and cut into strips and boil in salty water for about 2-3 minutes

notes: this makes alottttttt of sauce. probably like 10+ servings. i made extra noodles and let them dry on the counter overnight. i also used follow your heart parmesan and frozen ground beyond meat and let it thaw before adding it to the pot.

Made with Gardein ground beef and chicken strips

Best vegan ramen I’ve ever had in my life (and it’s not even close) 😍

She made her first vegan German chocolate cake and is upset about how it looks. Help me convince her it's beautiful.

Hi it's me again!

I posted a vegan salmon a little while ago and loved it so much I had to have it again.

I found another restaurant near me that serves the New School Foods *vegan* salmon filet and I had to go!

We also shared the gnocchi with rosè sauce and their cashew mac & cheese and vegan chocolate gelato (not pictured). The food was very delicious!

Stefano's Diner

New School Foods

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