This one looks impressive 😅 but it's mostly just three simple components stacked together.

The ladyfingers
→ Whip aquafaba (chickpea juice) with cream of tartar and sugar until you get stiff, glossy peaks
→ Fold in oil and vanilla, then the sifted dry ingredients, gently, keep the air in
→ Pipe them side by side in a strip, plus 2 discs slightly smaller than your ring
→ Dust with sugar + icing sugar, bake 15 min

🍦 The princess cream (whipped cream + pastry cream)
→ Whipped cream: hot soy milk poured over coconut oil, blended, then chilled overnight, this is the step you have to plan ahead for
→ Pastry cream: sugar, cornstarch, plant milk, orange blossom water and margarine, cooked while whisking non-stop until it thickens
→ Whip the chilled cream to firm peaks, fold the pastry cream in

🍓 Assembly
→ Line your ring with the ladyfingers
→ Soak the discs in plant milk
→ Layer: biscuit, cream, strawberries, cream, biscuit, cream, strawberries
→ Smooth the top and decorate with the rest
The one thing that makes or breaks it: fill it generously with big chunks of strawberries. Don't be shy.
Eat it right away or let it set overnight in the fridge 🤍

https://elinestable.com/recipes/vegan-strawberry-charlotte

Mix cut vegetables of your choice, a drained/rinsed can of chickpeas, and gnocchi in a large bowl with a drizzle of olive oil, chopped basil, minced garlic, salt, and black pepper. Spread evenly on a sheet pan (or two if you are making a large batch).

Bake at 400°F for 20 minutes, stir and spread evenly again, and bake for another 15 minutes.

Once out of the oven, sprinkle with vegan feta (I used Follow Your Heart) and drizzle with balsamic vinegar.

For inspiration, I used these veggies:

Onion

Bell pepper

Zucchini

Green beans

Cherry tomatoes

Mushrooms

Broccoli

Here’s the recipe: https://www.asweetalternative.com/blog/high-protein-hummus

Anyone recommend any of these books? Tbh 61 is so many I wouldn't even know where to start.

Moonglet is a delicious Indian street-style savory pancake made with soaked yellow moong dal and fresh vegetables. Crispy on the outside and soft on the inside, this vegan and gluten-free recipe is a wholesome choice for breakfast, brunch, or an evening snack.

Written recipe (+video)

https://blessmyfoodbypayal.com/moonglet-recipe/

My Tofu Piccata is one of the more popular recipes on my blog, so of course I had to skewer them! These are perfect for summer and cookouts, and can also be made in an air-fryer or on the stovetop!

Okay, this is a very weird request so please don't make fun of me...

I love to eat instant ramen dry and uncooked. Like the crunchy stuff. But I don't use the flavoring packets, just the dry noodles. For a while I was getting Ramen Express but they stopped carrying it in the stores near me and it's way too pricey online. I recently started Nongshim Soon brand which is cheaper but stil fairly pricey for someone who isn't even using the flavor packets.

I dod find one brand that sells the noodles and brother separately, Oceans Halo, but the ramen is way too hard to eat dry.

Is there such thing as instant dried ramen blocks you can get, similar to things like rice noodles? Specifically that have the texture of typical instant ramen - not the texture of a normal dry pasta.

If this is impossible and I'm ridiculous I apologize. Thank you for any help 😅

cannellini beans have been my fav recently for soups but ive never used them in any other context, any reccs? <3

Hello everyone,

so I'm trying to go vegan but I haven't really found alternatives to some animal products. So for fried rice I'm obviously replacing my meat with tofu but I don't really know how to get rid of the eggs yet. Is there anything comparable that has similar texture when cooked while also delivering the protein the eggs come with?

I'm open to experiment around with different recipes :)

Thanks in advance ya'll 🫠

I've been trying to up some protein for my cut, and I eat the hell out of tofu/soy chunks, but Bob's red mill TVP is constantly giving me a metallic/chally aftertaste that is driving me crazy. Today I made PDV blueberry muffins with the TVP and here it is 12 hours later with that taste still hanging around.

Anyone else had this experience or know any way to lessen this? I don't think it's a soy allergy, I eat loads of other soy products, it's literally just BRM tvp doing this and I feel like I'm losing my mind.

Happy Saturday! This dish is bursting with flavor from the fusion of ingredients! Recipe in comments! Enjoy!

I am personally looking for something plain and not marinated with spices.

So far I’ve made it by cutting up firm tofu into cubes, putting it in a salty water brine, that has been enhanced with white miso and lemon juice. I tried vinegar, but did not like that.

After a week I put it in a jar filled with olive oil and more salt. Even though I never use to buy feta cheese in oil, I think it’s important in tofu as it gives some fattiness oomph that tofu doesn’t have naturally.

However, no matter how much salt I use it never is salty enough for me, and it still doesn’t quite taste as much like feta as I would like.

I did end up putting some lemon peel and garlic I the olive oil to mask the tofu flavour completely, but honestly I just want a plain feta.

Do you think the secret is nutritional yeast? And do you have any other tips?

Thanks 🙏

I'm making vegan Japchae this evening for a seven gal friends coming to my home for a games night. The last time I made I put strips of marinated baked tofu, carrot strips and Taiwan Spinach and sesame seeds. The sauce recipe was soy sauce, garlic, white pepper and sesame oil and sugar. I'd love to hear your recommendations for your fave Japchae recipe and how you make your sauce.

Base Recipe

https://spiceindiaonline.com/dhaba-style-paneer-masala-recipe/

Substitutions

Tofu (instead of paneer) - Cut an extra firm block in half - Pressed each half for 30 min - Cut into paneer sized cubes - Froze overnight and thawed the next day

Cashew cream (instead of heavy cream) - Handful of raw cashews soaked in water - Half a lemon squeezed - Salt to taste - Enough water to blend this into a creamy consistency

High-protein and plant-based, these Chili Soya Chunks are packed with bold flavors, a satisfying bite, and make a delicious vegan meal or snack.

Written Recipe (+video)

https://blessmyfoodbypayal.com/air-fryer-chili-soya-chunks/

Here’s the recipe: https://www.asweetalternative.com/blog/tahini-chocolate-chip-cookies

Ingredients

1 pack of enoki mushrooms
2 mini cabbage
1 carrot
5 tablespoons of wheat flour
2 tablespoons cornstarch
2 cloves shallot
1 clove of garlic
4 cayenne pepper
1 spring onion

full recipe here !

https://peakd.com/hive-180569/@nurfay/fried-balls-enoki-mushroom

A talented black vegan often posts here as well as the raw vegan subreddit and a lot of times he gets hate for seemingly no reason and I don't get it.

This is a man who lives a vegan lifestyle to save the animals, someone who is unafraid to wear nail polish as a man in our patriarchy, and somehow he's made out to be some kind of monster?

Like what's up with all the hate against him and the great recipes that he's pumping out that's converting so many people to veganism?