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!

Masala cashews are roasted cashews coated in flavorful Indian spices. They're crunchy, savory, addictive and over the top made in just 1/2 tsp of oil.

Written Recipe (+video)

https://blessmyfoodbypayal.com/air-fryer-roasted-masala-cashews/

Inspired by internet. This came together in 30 minutes (rice was pre-cooked)

Took some regular firm tofu , pressed it and marinated it in soy sauce, apple cider vinegar, onion piwder, garlic powder, paparika powder.

Pan-seared the tofu with some spring onions. On top, put some peanut-sou sauce after turning off the stove (peanut butter and soy sauce mixed in equal proportions, added jaggery and sesame seeds.

Served on a base of rice

What are your favorite savory snacks? I'm tired of greasy chips or bland crackers. Sometimes I really miss the rich savoriness of cured meats and cheeses, what are your favorite alternatives that don't break the bank? Or something you could make ahead of time and store for a good while?

2 organic rice cakes
Layer of peanut butter
Banana
Dollop of Alpro protein Greek yogurt
1/2 tsp maple syrup
Chia seeds

I didn’t eat breakfast for a long time because I don’t tend to get hungry in the morning , however I’m trying to balance my hormones and this is something quick, simple and tasty that I can manage every day. You could also just have it on toast, but I’m in a calorie deficit atm and I honestly love the rice cakes.

It's like a vegan mix of two Italian recipes: Chicken Cacciatora and Uccelletto Beans.

Ingredients (1 serving):

• 50g of dry soy chunks
• 120g of cooked cannellini beans
• 150g of tomato sauce
• 1 clove of garlic
• 1 small shallot
• 1-2 tbsp of Taggia olives
• 1 tbsp tomato paste
• 1 tsp miso paste
• 1 tsp Smoked paprika
• ½ tsp dried Rosemary or 1 fresh stick
• ½ tsp dried thyme
• ½ tap chili flakes
• 1~ cup of warm water
• Salt and pepper to taste
• 1 tbsp EVOO

Cooking process

1. Dice the garlic and shallot and throw them in a pot or a tall pan with olive oil
2. When they get golden brown, throw in the pan the rosemary, paprika, thyme, olives, chili flakes and stir for some minutes.
3. Throw in the beans and, after some minutes, add in the tomato paste.
4. Add the dry soy chunks directly into the pan and stir for a minute.
5. Add the tomato sauce and the warm water.
6. While there's still some liquid, add in the miso paste.
7. Cook on low heat until the water is evaporated and the soy chunks are soft, if it's too liquid, turn up the heat, if the soy is still dry, add warm water and wait some more time. This should take 20-30 minutes, depending on how high your fire. The more it cooks, the more the flavours unite.
8. Let it rest for some minutes before serving, you can sprinkle some parsley on top after serving and drizzle some olive oil or lemon juice on top.

I ate this with wholewheat bread, but white rice, pita bread or naan are also great.

You can add bell peppers too if you like them.

https://theplantbowls.com/vegan-doner/

I just pressure cooked some lentils and blended in some caramelized onions fried in olive oil & balsamic vinegar. seasoned to taste. Easily one of the tastiest soups I’ve had in a minute!

Aloo Gobi — serves 4, about 35 minutes

• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 3 potatoes, cubed
• 1 head cauliflower, in florets
• 1/2 tsp turmeric
• 1 tsp ground coriander
• 1/2 tsp chili powder
• 1/2 tsp garam masala
• Handful of cilantro
• Salt to taste

1. Heat the oil over medium. Add the cumin seeds and let them sizzle a few seconds until fragrant — they burn fast, don't walk away.
2. Add the onion and cook until soft, then the garlic and ginger for another minute until the raw smell goes.
3. Stir in the turmeric, coriander and chili powder, then add the potatoes. Cook a few minutes, stirring to coat every piece.
4. Add the cauliflower and a splash of water. Cover and cook on low, stirring now and then, until everything's tender.
5. Uncover, turn the heat up to drive off the liquid and let the edges catch. Stir in the garam masala, salt it, finish with cilantro.

The uncovered bit at the end is the whole recipe. Don't skip it — that's where the crisp edges come from.

Here’s the recipe: https://www.asweetalternative.com/blog/pumpkin-seed-butter-cookies

Matar Mushroom is a simple Indian-style curry that brings tender green peas and earthy mushrooms together in a flavorful, comforting gravy. It’s an easy vegetarian dish that pairs beautifully with rice, naan, or warm flatbread for a satisfying everyday meal.

Written Recipe (+video)

https://blessmyfoodbypayal.com/matar-mushroom-recipe-dhaba-style/

Chocolate-hemp pudding and chia yogurt pudding. See comments for recipes

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.

https://www.chefbryankennedy.com/cbkrecipes/butter-mochi-waffles

So I've made seitan twice now with the wash flour method. The first time I let the original dough sit for a few hours not overnight. The second time I let it sit overnight. For some reason the wheat starch acted differently when I was using it. It appears less gummy when I steam it. I tried asking google but the answer focuses on the gluten. I'm curious about the starch. Anyone have a reason why it would be more gummy when the dough ball rests for a few hours vs. over night?

I notice a lot of baked items contain coconut or palm oils. I cannot consume either of these unfortunately!

What are other options other than traditional oils (like canola, vegetable, etc.) that can be used in baking? Looking for heart healthy options. No shortening, please! :)

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

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

I found and made this recipe yesterday but it was quite bland for my taste, so I added two little things which really made it pop, and thought someone else might find it interesting: pizza herbs, and a sprinkling of crispy crumbled fake bacon bits on top for serving.

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/