Vegan Home Cooks

I made cashew-mozzarella for pizza yesterday and had so much left over, that i decided to make a lasagna with it today. Filling is made of Carrots, Onions and TVP and loads of herbs and spices.I made a bigger batch for now and this small tray for tomorrow. It tastes absolutely devine! 🤤

The recipe i used for the cashew-mozz (it's in german, lmk if you need it translated)

Vivera vegan shawarma with bulgar wheat, jarred peppers, pickled cabbage, houmous (hiding), and salad

Pintos and white rice seasoned with cumin, cayenne, garlic, nooch, salt, msg, walnut oil, and then served with taco fixins on hard shells 💪

I've been learning to cook all sorts of Indian recipes lately. The samosa are store bought, cuz who has time for that. Everything else is made from scratch. I'll probably get around to makeing my own samosas too, some day.

Will post recipes if anyone is interested. ^^

This was my first time making fajitas/tacos. I got inspired seeing some authentic tortillas in a health food store, and this meal/post is the result :) I didn't have much experience with fajitas/tacos before making this.

I found there were two great aspects. It's an unusually fun-to-eat meal. The assembly, once the ingredients are prepared, allows for some creativity and different ideas. (I think it'd be a fun at-home date idea.) There's the finger-food aspect. I stuffed back like 4 or 5 of these for supper. As someone who eats a fair amount of wheat (and rice), it's neat to get a really filling meal without either wheat or rice. The second great aspect is that between the black beans and avocado (and maybe fried onions and tortilla as well) it was legitimately rich in a creamy sort of way. I was not at all missing dairy cheese with these!

The only downside is that they aren't too conducive batch cooking (e.g., preparing food for several dinners in a row).

My crude recipe (makes 4-5 fajitas):

• 1 medium onion, sliced
• 1 sweet pepper, sliced
• 1/2 can of black beans
• A few cloves of garlic, chopped for veg/beans mix; 1 small clove grated for guacamole
• 100% corn tortillas
• 1 avocado
• 1 jalapeño, diced
• cilantro
• 1 lime, squeezed (1/2 in guacamole, 1/2 to spritz on top at the end)
• olive oil
• salt
• Southwestern chipotle seasoning (I found an inexpensive one that isn't predominantly salt, and I was very happy with it)

The recipe is pretty forgiving and also easy to vary. Ideas for furthering my fajita/taco game welcome :D

Made the cheeze using this recipe: https://naturalgoodness.blog/easy-and-stretchy-vegan-mozzarella-cheese/

I put 2 cups rice with soy sauce, some sugar, and rice vinegar in my rice cooker then just laid some carrots, napa and mashed tofu mixed with salt, nooch and turmeric on top of the rice and pressed the button.

I ate this with steamed vegetables and 5 spice sauce and dumplings of which I forgot to take pictures of 🤷‍♀️

I boiled some pasta in alkalai water mixed with baking soda, steamed a bunch of vegies including some purple cauliflower from the farmers market and tofu and ate it in a home made broth from vegetable scraps, seasonings and tahini.

🥵

I used to think I didn't really like beans, but when I got an airfryer I decided to see what they'd be like if I cooked them differently. Amazing~✨

Smaller beans become a delicious crunchy topping or filling, highly recommended, but what's really interesting is those huge butter beans. They're disturbingly similar to chicken breast when cooked this way, so I cooked up some white rice, cut up some ice cold broccoli, and fried up some butter beans 8 minutes with walnut oil at 400^o^ F

And that's it! Super simple but so so sooo good.

Not sure why I've been sleeping on this banger, but I would encourage all my fellow vegan home cooks to give it a go!

We grew the sweet potatoes, garlic and tomatoes used in this dish.

Shout out to Roz, Bulba and Soup in the discord server for enabling my use of tahini in the taters, that shit was 🔥

Persian Rice

3 - 4 cups Basmati rice

2 tbsp water

2 tbsp oil

1 tsp turmeric

Saffron steeped in 1 - 2 tbsp water (I microwave a shot glass 3/4 full with water and add the turmeric to steep)

1/4 cup (4 tbsp) Oil and 1/4 cup water

Wash white rice. I use a colander but you can wash in a bowl and pour out water 3 times until it runs clear.

Soak rice in pot with water and salt for 20 minutes (Not really necessary but good to do if you remember)

Put pot on heat and boil until "half cooked" The rice should increase in size but still be crunchy.

Drain water and rinse rice thoroughly

In a pot put 2tbsp water and 2tbsp oil with turmeric in bottom and heat until it starts to "combine"

Place half cooked rice on top in a mound. It helps if you ladle out the a little on the bottom to cover directly onto the oil and water then mound the rest of the rice on top.

Poke holes with back of your spoon.

Cover and cook on high for 8 - 10 minutes. I usually do 8.

After the 8 minutes, lower heat to medium low, pour 1/4 cup oil and 1/4 cup water around the sides of the pot around the mound of rice. It should really start sizzling and there should be enough liquid to make one complete circle.

Pour steeped saffron water over the very top

Line with towel or paper towels and lightly rest lid on top

Cook for 35 - 40 minutes.

If making a pollow dish, mix half cooked rice with various items:

Sabzi (Greens) - Lightly fry Dill, Parsley, Cilantro and Green onion tops until aroma comes out, add frozen string beans and lima beans with 1 tbsp hot water (precut, saves time; I can't tell the flavor difference) until less icy and mix with rice. Add salt.

Addas (Lentil and Raisins): Boil brown lentils in water about 20 - 25 minutes until tender, rinse. Sautee finely onion in some oil with turmeric and salt (cinnamon optional, I like it mom hates it) until translucent, add lentils and raisins and toss to coat. Mix with rice

Gojeh (Tomato): Fry chopped onions with salt and turmeric until translucent, add 1 can crushed tomatoes and 1 - 2 tbsp tomato paste and cook until reduced a little bit, maybe 8 - 10 minutes tops stirring constantly. Add frozen string beans and peas to defrost; mix with rice

If I am making plain white rice I do not add sliced potatoes to the bottom of the pot, if I make Sabzi, Addas or Gojeh I do.

Edit: I suppose I should mention that the bottom of the pot gets crispy and delicious and it is called Tadig.

The veggies are steamed, the tofu is marinated and coated in cornstarch then air fried, they had the home made 5 spice sweet and sour brown sauce poured over

I followed the recipe below with 3/4 cup prosecco and 1/4 cup of water since its what I had on hand. I also subbed 1:1 for nooch and 1:1 for bouillon cube and it came out AMAZING. Such a rich and complex flavour and it was a pretty easy recipe.

Bonus photo:

Recipe:
https://www.thissavoryvegan.com/creamy-white-wine-vegan-gnocchi/

Cooked in an air fryer and served with sriracha

I actually used chat gpt lol. I left out the oil and used only 3tbsp of peanut butter and no sugar

Easy Noodles with Peanut Butter Sauce

Ingredients:

8 ounces noodles (such as spaghetti, linguine, or any Asian-style noodles)

1/4 cup smooth natural peanut butter

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 tablespoon sugar (adjust to taste)

1 clove garlic, minced

1 teaspoon grated fresh ginger

1/2 teaspoon chili flakes (optional, for heat)

1/4 cup warm water (to thin the sauce)

Fresh vegetables (like bell peppers, carrots, cucumber, green onions), sliced or julienned

Crushed peanuts, for garnish

Fresh cilantro or lime wedges, for garnish (optional)

Instructions:

Cook the Noodles: Cook the noodles according to the package instructions. Once cooked, drain and set aside. If using pasta, you might want to rinse it under cold water to prevent sticking.

Make the Peanut Butter Sauce: In a bowl, whisk together the peanut butter, soy sauce, sesame oil, rice vinegar, honey or sugar, minced garlic, grated ginger, and chili flakes (if using). Gradually add the warm water while stirring, until the sauce reaches your desired consistency.

Combine Noodles and Sauce: Toss the noodles with the peanut butter sauce. Make sure all the noodles are well coated.

Add Vegetables: Add your sliced or julienned vegetables to the noodles and toss again to combine.

Garnish and Serve: Serve the noodles garnished with crushed peanuts, and if desired, fresh cilantro or a squeeze of lime juice

Tips:

Feel free to adjust the ingredients of the sauce according to your taste. If you like it spicier, add more chili flakes or a dash of hot sauce.

This dish can be served warm or cold, making it a great option for leftovers or a picnic.

This recipe is not only easy to make but also highly adaptable to what you have on hand. Enjoy your meal!

Made with mango topping

This came out extremely spicy lol. Has TVP and kidney beans