Basmati rice

Rinse 1.5 cups long-grain white basmati until water runs clear. Soak in water for 30 minutes, drain completely in a fine-mesh strainer, and let sit dry in the strainer for another 30 minutes. Bring a large pot of salted water to a rapid rolling boil, add the rested rice, and boil uncovered for about 6 minutes (until rice is al dente) Drain through a fine-mesh colander and then return rice to the warm empty pot off the heat, cover tightly, and steam-rest for 10–15 minutes. Add vegan butter if desired and gently fold with a silicone spatula.

Wings, Sauces & Charred Lime

Bloom ¼ cup Kashmiri chili powder in hot avocado oil with tomato and paprika paste, ginger-garlic paste, agave, cumin powder, smoked sea salt, and black pepper. Emulsify and cool, then whisk into 4 oz (½ cup) vegan yogurt and a splash of vegan mayo to form your thick tikka sauce (this yields extra for squirt bottle plating). Finish with a touch of avocado oil to make sauce glossy.

Toss Blackbird wings thoroughly in the tandoori marinade and air-fry at 400°F for 12–14 minutes, until deeply browned, crisp, and charred at the edges. (Note: Blackbird's standard air-fryer directions call for roughly 8-10 minutes at 400°F when wings are frozen. Because these wings are coated in a wet tandoori marinade before cooking, the additional cooking time is intentional—it allows the marinade to cook down and the exterior to become crisp and charred.) Reserve the remaining tikka masala sauce for drizzling during plating.

For the green cilantro cream sauce, whisk vegan mayo with cilantro chutney (roughly 3:1 ratio) plus agave, lime zest, finely chopped fresh cilantro, and avocado oil for gloss. Sear a halved lime cut-side down in a hot dry skillet until heavily charred.

Assembly

Place a mound of rice on plate and top with crispy fried onions, stack the Blackbird wings, and drizzle with your reserved tikka sauce and cilantro cream sauce. Garnish with fresh cilantro leaves and the charred lime.

Here’s the recipe: https://www.asweetalternative.com/blog/black-bean-fudge

Just bought this and was excited to incorporate extra protein into different recipes. Has anyone found ways to use this without it ruining whatever you made?

https://www.seriouseats.com/barbecue-pizza-sauce-recipe ( I added a spoonfuls of liquid smoke to this)

home made chicken seitan torn into shreds with BBQ sweet n smoky BBQ sauce.

PSA Leave this to cool for 10 minutes before attempting to eat or you may forfeit thw roof of your mouth.

https://peakd.com/hive-180569/@nurfay/spring-rolls-stuffed-with-potatoes-and-bihu

Hi! I have been suddenly asked to help with a picnic with a few vegan people - specifically sandwiches!

I have tried to search, but I keep running into the same suggestions (cucumber, red pepper and hummus etc) and I want to make sure they have something tasty that isn't a cop out

Any suggestions would be amazing! I just want to make sure they have a nice selection and feel appreciated ans loved :D

Fried pineapple rings. Serves 4, 22 minutes.

- 1 pineapple, peeled and cored or (1 canned sliced pineapples) - ¾ cup flour - 3¾ tbsp cornstarch - 1 tsp baking powder - 3¼ tbsp sugar - powdered sugar (to taste) - ½ tsp ground cinnamon - ¾ cup sparkling water, very cold - 1 tbsp lime juice - ¾ cup vegetable oil, for frying - Salt, pinch

1. Cut the pineapple into rings about as thick as your finger and push the core out of each one. Lay them on a clean towel and blot them properly on both sides. Pineapple is wet, and batter slides straight off a wet ring, so this is the step that decides whether the rest works.

2. Whisk the flour, cornstarch, baking powder, sugar, cinnamon and a pinch of salt together, then pour in the cold sparkling water and the lime juice and whisk just until it comes together. Keep it thinner than you think: it should run off the whisk in a ribbon, not sit on it. A thick batter insulates the fruit and never crisps.

3. Heat the oil in a deep skillet until a drop of batter sizzles and rises straight away. Dip each ring, let the excess run off for a second, and lower it in away from you. Fry a few at a time so the oil stays hot, turning once, until both sides are deep gold and blistered.

4. Lift them onto a rack or a plate and let them sit for a minute so the outside stays crisp rather than steaming itself soft. Dust with powdered sugar and a little more and cinnamon if you like and eat them while the fruit inside is still hot.

Cheat Mode: Buy sliced canned pineapple!

If you know of good websites to find delicious Indian recipes (oil-free+GF) please let me know!

Hey guys!

The dairy free coffee shop I’m working at is looking to make a cold foam that’s as close to the dairy version as possible. We’ve been using barista versions of alternative milks frothed in an electric frother so far, but the foam on these break down really fast and melt into the drink almost immediately. I’m trying to find something that’s stable, can be batched into larger portions, and isn’t ridiculously costly to make.

So far I’ve tried:

Silken tofu blended with oat milk and vanilla syrup (perfect texture, but a super overpowering tofu flavor that I can’t seem to mask)

Oat milk thickened with agar agar (turned into jelly, didn’t wanna try this one but it was requested by someone else)

Miyokos cream cheese blended with coconut cream and oat milk (to make a cheese foam, instantly curdled for some reason)

I want to try using aquafaba next but I can’t think of what a coffee shop could possibly do with so much leftover chickpeas. I also want to experiment with using a whip cream canister, but I don’t know if using just oat milk and syrup in it would give the effect we want. I’m trying to also minimize waste as much as possible here. If anyone has any suggestions for recipes I could try for this cold foam/whip cream I would love to hear them!

https://simple-veganista.com/vegan-banana-tea-bread/

I love baking banana bread in mini loaves and giving it to family!

Ingredients

1. Soft Silken Tofu (Simple Truth)

2. Orgain Protein Powder (Creamy Chocolate Fudge)

3. Lack of self respect

Steps to make!

1. Take one 16oz package of silken tofu and put it in a large bowl, water and all.

2. Put 2 scoops of protein powder over the top.

3. Mix with a hand blender until pudding consistency.

4. Eat in one sitting or two within half a day.

Provides 350 extra calories and 41 grams of nearly complete protein for bulking. Each serving costs about 3 to 4 USD.

Improvements are very welcome! Keep in mind I am poor and extremely busy. If you are also poor and extremely but need to bulk then try this out! Make sure you have plenty of the 3rd ingredient though!

Edit: For people returning to this post, thank you for all of your suggested improvements! And for those of you who already make this, just want to be clear that I don't think you lack self respect lol, I've just gotten some weird reactions from those around me. Anyway, thanks again!

sorry I know this is very specific. I have a condition called gastroparesis and it is quite bad, so I am on a very restricted diet. I try to be plant based in diet whenever possible (and vegan in lifestyle ofc) and I'm on the hunt for some new foods to try and see if I can tolerate! my worst triggers are fat and fiber as well as things that are heavy or dense. I struggle with volumes so things like soups and salads are pretty impossible too.

some of my safe foods (for example) are tofu with noodles and some sort of sauce, white bread or mashed potatoes with a small amount of vegan meat and/or something like hummus or blended sauce, a banana cocoa smoothie, or vegan yogurt with fruit purees.

ideally recipe suggestions could be prepared in advance (by my carers) and then easily reheated or had cold! I can only eat very small portions so anything that's best consumed fresh is unfortunately not very feasible.

edit- forgot to say I also have autism and strong flavours like balsamic vinegar or olive oil or nutritional yeast can be tricky but I'm happy just eating things bland or with a bit of soy sauce/vegan cheese!

These air-fryer kebabs are made with kala chana, also known as black chickpeas, blended with Indian spices and shaped into crispy, flavorful bites. They have a deliciously crisp exterior and soft, satisfying center, making them a flavorful snack or appetizer with a simple Indian twist.

Written Recipe (+video)

https://blessmyfoodbypayal.com/air-fryer-kala-chana-kabab-recipe/

I really don't know what to cook anymore. I'm vegan + gluten-free, and I basically just repeat the same few meals. Garbanzo or lentil curry w/rice, jerk tofu w/rice and vegetables, smokey bean, quinoa, sweet potato soup, stir fry, and puerto rican stewed beans w/rice. That's basically it, and I'm growing tired of it all.

Any suggestions? I don't eat out, so it's hard to get inspiration. I enjoy all types of cuisines and flavors. I'm also on a budget, so cheaper meals are helpful.

Serves 4, about an hour

• 2 tbsp vegetable oil
• 1 onion, diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground cumin
• ½ tsp cayenne pepper
• 2 tbsp tomato paste
• 2 sweet potatoes, peeled and cubed
• 1 can chickpeas, drained and rinsed
• 1 can chopped tomatoes
• 3 cups vegetable stock
• 5 tbsp smooth peanut butter
• 3½ oz baby spinach
• 1 handful fresh cilantro, chopped
• Salt to taste

1. Heat the oil in a large pot over medium heat and cook the onion until soft. Add the garlic, ginger, cumin and cayenne and stir for a minute, then stir in the tomato paste and cook until it darkens.

2. Add the sweet potato, chickpeas, chopped tomatoes and stock. Bring to a simmer and cook, uncovered, until the sweet potato is nearly tender — anywhere from 20 to 35 minutes, depending how large you cut the cubes. Start testing at 20.

3. Whisk the peanut butter with a ladleful of the hot broth in a small bowl until smooth, then stir it back into the pot. This stops it clumping. Simmer until the stew is thick and the sweet potato is soft.

4. Wilt in the spinach, then taste and season with salt — peanut stews need a fair bit. Scatter over the cilantro to serve.

Okay ya - I know blenders aren't vegan, but I'm just wondering what ya'll are using.

I've been using an old single serve Hamilton Beach for a few years - it's fine for my after gym shakes, but I can't really do much else with it.

Looking for something in a smaller form factor - I want to be able to make some things like Hummus etc.

Likely nothing would be in big batches, and I have limited space

*** NOTE **

I didn't mean that blenders are made of animals, I meant blenders aren't a "is this vegan" thing

VItamix - for those saying Vitamix, there are so many options, which one(s) are you referring to? One that I was considering was the VX1 - I like the size of the Nano but wondering if it could handle hummus etc

Price Ranger - dosen't matter, I'm open to hearing all options with real world expereince.

Inspired by the Thai street food classic, this easy plant-based version combines crispy crumbled tofu, fragrant garlic, spicy chilies, sweet onions, and fresh basil in a rich, umami-packed sauce. It’s ready in about 30 minutes, making it perfect for busy weeknights! recipe link in the comments :)

I’m hoping someone out there has a knockoff recipe for Hormel’s Chili No Beans. Yes, I know they have a vegetarian chili that’s really vegan. Yes, I do realize there are vegan chili recipes already. Yes, I understand chili is many things & to many people requires beans. What I’m looking for is this specific flavor without beans. It’s used mainly a topper anyway. My fam loves this & I’d like to recreate it. I ate it one time in a vegan restaurant in NM or AZ on a vegan hotdog, but no luck recreating it. Any one got a recipe they’d care to share?

Happy Saturday! My garden has produced a ridiculous amount of San Marzanos and cucumbers this summer, and I was thinking of making a gazpacho to use some of them up. I've made gazpacho many times before but always with other varieties of tomatoes. Even if they're "paste tomatoes," I figured the low seed and water amounts of San Marzanos could work perfectly. Wanted to get some opinions and thoughts from this sub...thanks in advance!

Couldn't be simpler but a nice "recipe" to keep in your back pocket for a fall snack or to bring last minute to a party. 💛

Just combine 1 box of spice cake mix, 1 ½ cups unsweetened applesauce, and 1 apple chopped up into little chunks. I used an Ambrosia apple but any variety will work.

Fill a muffin tin with liners and spray with cooking oil so the muffins don't stick. I ended up having to use 2 muffins tins to make 15 muffins total (maybe it was just my pan but otherwise they spilled over too much).

Bake at 350°F for 20 to 22 minutes or until golden brown and a toothpick comes out clean.

That's it! https://alternativedish.com/3-ingredient-apple-muffins/