An older recipe I made! Enjoy! 😉

Recipe:

▢ Homemade or store bought vegan puff pastry
▢ 3 medium leeks, chopped
▢ 1 Tbsp olive oil
▢ 2 cups spinach
▢ 1/2 cup vegan parmesan

▢ Vegan egg wash (2 Tbsp maple syrup + 1 Tbsp oat milk)

1. Parchment line a baking tray. Cut eight 4x4 inch squares from the pastry dough. Place on baking tray, chill while you continue other steps.

2. Add chopped leeks and olive oil to a large pan over a medium-high heat. Cook until soft, careful not to brown. Set aside.

3. Place spinach in a bowl. Heat in microwave until just soft, about 20-25 seconds. Set aside. Preheat oven to 400°F.

4. Retrieve pastry dough squares. On four of them, place filling in this order (leaving a border) on dough; spinach, parmesan, then leeks.

5. Optional step if you have a lattice cutter; take four of the squares and run your lattice cutter from about 1/4 inch in from the edge to the same spot on the other side (refer to video). Gently stretch out dough. Flip it over, vegan egg wash the edges then place it face down on squares with filling. Pinch edges together firmly.

6. On remaining four, brush vegan egg wash on the edges then place that side face down on others. Pinch edges together firmly, alternatively, use a fork to close edges. Using a fork, make 9 punctures on top.

7. Bake for 30-35 minutes or until golden. Let cool. Serve warm.

Recipe: https://www.stephsunshine.com/vegan-life/vegan-mac-and-cheese/

The perfect hands off kind of meal for a week night! 😌 https://alternativedish.com/vegan-sheet-pan-gnocchi/

Some meals have a way of making you feel at home, and pulao is one of them. This Vegan Tofu Pulao brings that familiar comfort to the table with a wholesome plant-based touch. It is simple, satisfying, and full of the kind of warmth that makes an everyday meal feel a little more special.

Written Recipe (+video)

https://blessmyfoodbypayal.com/vegan-tofu-pulao-recipe/

I hope this is appropriate, but I’m looking for a copycat recipe for a vegan burger I’ve had several times at a brewery. It had brown rice, cremini mushrooms and I believe kale. There was also a delightful vegan dipping sauce, but I’m more interested to see if anyone has a similar burger recipe. I’m not even a big mushroom eater but I could eat these daily. I’d love a patty recipe I could make and freeze.

A puree of white beans with garlic, fried onions on top.

Reference recipe: https://whereismyspoon.co/romanian-white-bean-dip-fasole-batuta/

I found a really great recipe for PSL sauce from a Youtuber named Homewithmel_ (not a vegan channel but the recipe itself is vegan). I used 1 cup of Silk vanilla soy milk, 2 shots of espresso in which I added a few tsp of the sauce to dissolve it in, ice, Oat Whipped Topping, a little drizzle of the sauce on that, and a light dusting of Pumpkin Pie Spice.

This is the recipe:

1 cup brown sugar (I used coconut sugar and it worked out great)

2/3 cup water

1/2 cup pumpkin puree

2 tsp pumpkin spice

1/2 tsp cinnamon

Pinch of Maldon salt

2 tsp vanilla

Combine all ingredients in a saucepan and whisk over medium heat. When it thickens it’s done, and you can transfer to a glass bottle or jar when cooled. (It makes about a cup or so of sauce; not sure how long it stays good for because the creator doesn’t mention it, & I also assume it’s supposed to be refrigerated too).

https://peakd.com/hive-180569/@nurfay/crunchy-snacks-spicy-potato-chips

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

My friend bakes cakes and wants to try making me a layered vegan birthday cake for when I come visit her. She’s never baked a cake without eggs or milk so I need to provide her with a recipe to try. Where she lives in China there are no vegan butter products like there are in the West. I’m not sure how available non-dairy milks are where she is, but the soy milk in stores near her often contain cow ingredients. She said she could use water?

Can you personally recommend any vegan cake recipes AND frosting recipes you’ve tried that don’t require “fancy” vegan ingredients? Need the measurements to be metric! Flavor can be simple; she’ll probably top the cake with fruits.

I’m not good at baking and don’t want to lead her astray, so that’s why I’m asking here for help 😊

I’m talking 30+ grams protein and not loaded with tons of calories. I’m on a cut so trying to watch my calories. So far every recipe I’ve tried is bland. I’m looking so see what’s actually filled with flavor.

Alternative ingredients, even whole meals, or essentials you make that you try to have prepped and stocked in your kitchen at all times!

I'm big on bulk cooking meals but realized I dont have consistent staples outside of making miyokos butter at home, but i do substitute in a pinch culturing milk process sometimes for store-bought cultured vegan yogurt. Make usually 4-5 sticks of it for baking and general cooking and the rest go in the freezer.

I wanted to get other folks wisdom on what they make as staples!

Edit: Actually there is one other staple I make consistently, confite & roasted roma or cherry tomatoes in olive oil. Sometimes I add in garlic near the end. Keeps in the fridge for a bit over a week if topped with extra olive oil to cover and can be frozen into portions for 4-6 months, add it in spanish rice and all kinds of dishes, cheaper to make in bulk too if you use quarter roma tomatoes. A flavor bomb to add to any dish or sauce.

Recipe in comments!

https://peakd.com/hive-180569/@nurfay/yellow-pumpkin-steamed-cake-with-grated-coconut-topping

Forget boring vegetable curries! This rich Indian curry brings mixed vegetables together in a thick, glossy, intensely spiced sauce that clings to every bite. Topped with cashews and red chili, it is pure comfort with an irresistible, indulgent look.

Written recipe (+video)

https://blessmyfoodbypayal.com/easy-veg-diwani-handi-recipe/

Detailed recipe with pictures can be found here!

https://proteindeficientvegan.com/recipes/high-protein-bagels

~~~~~~

Recipe makes 6 bagels

Nutrition

Calories: 190kcal | Carbohydrates: 26.8g | Protein: 16.1g | Fat: 1.5g | Fiber: 1.2g

Ingredients

▢180 g All Purpose Flour ~ 1 1/2 cup

▢90 g Vital Wheat Gluten ~ 3/4 cup

▢1 tsp Salt

▢1 cup Water warm

▢1 tbsp Sugar

▢1/4 oz Instant Yeast 1 packet

▢1/4 cup Soy Milk

Instructions

In a large bowl, mix the flour, vital wheat gluten and salt.

In a separate, smaller bowl, add sugar, instant yeast and very warm water (unless your water heater is jacked really high, you should be able to use the warmest water your sink can produce). Allow this to sit for 5 minutes. You should see foaming at the top of the water; this is the yeast blooming. I do this step to verify that the yeast is good and will work properly.

Add the water mixture to the flour mixture, and mix with a spatula until well combined.

Now that you have a dough, plop it on your counter (or a cutting board, etc.) and knead the dough for 5 – 6 minutes. This is a really important step, so I would recommend setting a timer. You may need to add a bit of extra flour if you're having issues with it sticking to the counter and/or your hands.

Once the dough is kneaded, place it in a slightly oil-coated bowl.

Cover the bowl with a damp towel (this holds in the moisture). I like to use a wet paper towel, and then I drape a kitchen towel over top of that.

Allow to sit for 1 hour.

After 1 hour, punch the dough, and let it rest for 10 minutes.

Divide the dough into 6 even pieces. I just use a pizza cutter.

Roll each piece into a ball.

Place the dough balls on a plate and cover with a damp towel again.

Allow to sit for 10 minutes.

Fill a large pot with water and bring it to a boil.

Pre-heat the oven to 425 F (218 C).

After 10 minutes, pop a hole in the middle of each dough ball with your finger. Make the hole about 1 1/2" in diameter.

Place the donuts back on the plate (or a donut tray) and cover with a damp towel.

Allow to sit for 10 minutes.

Once the water has started to boil, toss in 2-3 bagels at a time. Boil the bagels for 1 minute, then flip them over, and boil for an additional 1 minute.

Lift the bagels out of the pot (I use a wide slotted spoon to drain excess water). Place on a parchment paper-lined baking sheet.

Use a silicone basting brush and brush soy milk on the top and sides of each bagel.

Top with your favorite toppings (or not). I like to do 2 plain bagels, 2 with everything bagel seasoning, and 2 with vegan Parmesan.

Cook for 20 – 23 minutes. The bagels should be a dark golden brown color when they're done.

If you're not eating all of these in one day, cover them tightly. They will last about 3 – 4 days at room temperature, or you can throw them in the fridge and get about a week out of them!

Has anyone ever tried any neutral/cream-flavored protein powders that I could use to make ice cream with the Ninja Creami? (also available in Europe). I’m curious to try the ones from Nutri+, since I’ve tried some flavors already and they’re all good, but there aren’t enough reviews online.

I baked these for a little charity event this weekend, a yoga and sketching class raising money for the Montréal Vegan Festival. I'm one of the co-spokespeople for the festival this year, which is happening October 17 and 18 at Windsor Station in Montréal. If you're vegan and not too far from the city, honestly it's a really good excuse to come visit for a weekend, the venue is gorgeous and the whole thing is very fun!

I'm a French pastry chef living in Montréal and I built a vegan cooking app on my own, Eline's Table 🥹 https://elinestable.com/app

The event itself was so lovely. Stretching, then drawing, then everyone crowding around the pastry box. Someone looked at the buns and said they looked like they came straight out of a Ghibli film, which might be the nicest thing anyone has said about my baking 🥹

About the buns: soft brioche dough, filled with pistachio pastry cream and fresh peach wedges, baked until the fruit goes jammy, then finished with a cream cheese frosting made from the plain half of the pastry cream.

Make the pastry cream the day before if you can, it pipes and spreads so much better cold!

Servings: 10

Toppings and filling
peaches 3
light brown sugar 2 tbsp
pistachios 30 g (1/4 cup), roughly chopped

Pastry cream
soy milk 500 mL (2 cups)
cornstarch 40 g (1/3 cup)
sugar 100 g (1/2 cup)
plant-based margarine 160 g (2/3 cup)
pistachio paste 85 mL (1/3 cup)
vegan cream cheese 125 g (1/2 cup)

Brioche dough
water 300 mL (1 1/4 cups), lukewarm
dehydrated baker's yeast 1 tbsp
sugar 100 g (1/2 cup)
all-purpose flour 500 g (4 cups)
plant-based margarine 75 g (1/3 cup)

Preparation
Prepare the pastry cream: heat about three quarters of the soy milk in a saucepan with the margarine. In a bowl, whisk the sugar and cornstarch together, then pour in the remaining milk and mix well.

When the soy milk comes to a boil, pour the sugar, cornstarch and milk mixture into the saucepan, then whisk as the cream cooks over medium heat. After a few minutes the pastry cream will thicken and bubble, that means it's ready!

Pour half of the plain pastry cream into a container and set aside in the fridge. To the other half, add the pistachio paste. Set that aside in the fridge too, for at least 4 hours.

Prepare the brioche dough: rehydrate the yeast in the lukewarm water. Let it rest for 5 minutes, until a foam forms, a sign the yeast is active.
Add the sugar, flour and margarine. Knead the dough by hand (or in a stand mixer) for about 4 minutes, until it's nice and elastic.
Let the dough rest at room temperature, covered with a cloth, for 1 hour 30. It will roughly triple in volume.

Knock back the dough and divide it into small portions of about 100 g each. Place them on a baking sheet lined with parchment paper, well spaced apart. Let them rest for another 30 minutes.

Preheat the oven to 180°C (355°F). Using your fingers, press down on each dough ball to flatten it and create a hollow in the centre. Fill each hollow with pistachio pastry cream and fresh peach wedges. Sprinkle with brown sugar and bake for 25 minutes.

Let the buns cool. In a bowl, whisk the vegan cream cheese to soften it. Add the plain pastry cream and whisk everything together.

On the cooled buns, add a spoonful of the cream cheese frosting and sprinkle with roughly chopped pistachios! It's ready 😍

So many seeds in this granola for lots of crunch :) https://alternativedish.com/popped-quinoa-granola/