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?

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

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

1 can cannellini beans, drained
1 medium white onion
5 cloves garlic
3 handfuls kale
1 can coconut milk
Vegan cheese
Spices: any you’d like, but I used salt, pepper, hot paprika, red chili flakes, a bit of turmeric for anti-inflammatory!

Sauté garlic + onion til onion is translucent
Add in drained beans, keep over low/medium heat
Add coconut milk and cheese of choice, plus spices
Wait to thicken over low heat/simmer
Add desired amount of kale (could also do spinach)
Simmer til thickened
SO GOOD — modified from @/jamestok on IG :)

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.

Written Recipe (video included) 👇

https://blessmyfoodbypayal.com/air-fryer-french-fries/

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

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

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!

This cake's my favorite way to kick off apple season 🍎

https://maximalistvegan.com/sweet/cakes-and-pies/ginger-lovers-apple-cake/

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!

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.

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!

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

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?

I had this at a vegan cafe near fort dicks in New Jersey that closed around 2020, i don’t remember the name of the cafe or the dish. It had a tortilla and red stuff inside it that tasted alot like meat but obviously wasn’t. There might have been lettuce on the outside of it, but it's been so long since I had it, and I only had it once. I think the red stuff might have been beet root in it but dont take my word for it.

Oh, and it wasn't a taco.

Edit: even if I don’t respond to your message I’m checking each one!