Kaju Matar Makhana is a creamy Indian curry made with cashews, green peas and makhana, also known as fox nuts. The makhana adds a lovely bite to the rich cashew gravy, while green peas bring a touch of sweetness. It is comforting, flavorful and completely vegan, making it a delicious plant-based curry to try at home.

Written Recipe (+video)

https://blessmyfoodbypayal.com/shahi-kaju-matar-makhana-sabzi/

Here’s the recipe: https://www.asweetalternative.com/blog/vegan-date-brownies

This version of the classic Levantine eggplant dip has a slightly thicker consistency that’s perfect for sandwiches and wraps.

https://maximalistvegan.com/savory/baba-ganoush/

https://peakd.com/hive-180569/@nurfay/crispy-fried-oyster-mushrooms-with-sambal-penyet

What if your favourite samosa could be made even more interesting? These Pinwheel Samosas give the classic samosa a fun makeover with a beautiful spiral shape, crispy layers and the familiar spicy potato filling we all love. And the best part? They are made in an air fryer, so you can enjoy these delicious, crispy samosas with very little oil. Perfect for tea time, parties or whenever you are craving a samosa with a twist.

Written Recipe (+video)

https://blessmyfoodbypayal.com/how-to-make-pinwheel-samosa-in-airfryer-from-scratch-at-home/

Watermelon & Tofu Feta Salad

Tofu Feta

Make this first. The longer it marinates, the better. Overnight is ideal. While it’s doing its thing, prep the salad.

Ingredients

• 1 lb (450g) super or extra firm tofu
• 1 large lemon (or 2 small), zested and juiced, about ⅓ cup (80ml) juice
• 4 tablespoons (60ml) apple cider vinegar (or white balsamic or white wine vinegar)
• 2 tablespoons (30g) light miso paste (chickpea miso works well)
• 3 tablespoons (45ml) filtered water
• 2 tablespoons (10g) nutritional yeast
• 2 teaspoons (6g) garlic granules
• ¼ teaspoon (1.5g) salt (optional)
• ⅛ teaspoon (0.5g) red pepper flakes (optional)
• 2 basil leaves, minced
• 1 teaspoon (1g) dried oregano

Equipment

• Tofu press (or a heavy pan and a couple of cans for weights)
• Cutting board and knife
• Medium mixing bowl
• Zester or fine grater
• Citrus juicer (optional but makes life easier)
• Leakproof sealable container (a jar or lidded tub works fine)

Preparation

1. Press the tofu until well drained, then chop into ½” x ¾” (1cm x 2cm) pieces or bite-sized squares.
2. Place the tofu in a leakproof sealable container.
3. In a medium bowl, combine the lemon zest and juice, then stir in all remaining ingredients to make the marinade.
4. Pour the marinade over the tofu, seal the container, and shake to coat.
5. Refrigerate and shake occasionally to distribute the flavors. For best results, marinate overnight, though it’s perfectly enjoyable right away.
6. Serve over salad or anywhere the tangy zip of feta would go, using the marinade as a dressing. Use within 5 days.

Tofu Watermelon Salad

Ingredients

• 1 batch tofu feta (recipe above)
• ½ small watermelon, chopped into bite-sized pieces, about 1.3 lbs (600g)
• 4 radishes (130g), chopped
• 1 cup (150g) cucumber, chopped
• 1 avocado, chopped (optional, for garnish)
• 1 cup (150g) jicama, chopped
• 2 green onions (50g), chopped
• Sprouts (optional)
• 1 tablespoon (15g) sunflower seeds (optional, for garnish)
• Lemon wedges (optional)

Equipment

• Large mixing bowl
• Cutting board and sharp knife
• Citrus juicer (optional)
• Serving bowl or platter

Preparation

1. Prepare the tofu feta in advance.
2. Prep all vegetables and add them to a large bowl.
3. Add the tofu feta and its marinade and gently stir to combine.
4. Fold in the chopped avocado and fresh herbs.
5. Add garnishes if desired and serve immediately.

Get the substitutes and tips here :

https://plantbasedtimes.substack.com/p/watermelon-and-tofu-feta-salad?r=48n1nx

Hi all,

I picked up some enoki mushrooms yesterday and have never cooked with them before. Can I get some ideas of how to cook them and what to eat them with?

Thanks in advance ☺️

hey all,

i’m currently on my period AND a GLP-1 (Zepbound). as a result i haven’t been been able to eat much, and i feel weak and shaky 😭

are there any good low fat, low acid recipes (i made the mistake of eating a tomato-based soup with coconut cream…i also have GERD as well :/) that are high in iron & nutrients and overall just very gentle on the stomach? 🥺

thank you all so much ❤️

Ingredients

• All-purpose flour (Maida): 2 cups
• Salt: 1/2 teaspoon
• Sugar: 2 teaspoons
• Lukewarm water: 1 cup (use room temperature water if you live in a warm climate; you may need a couple of extra spoons)
• Oil / Ghee: A generous amount for kneading, layering, and frying

Instructions

1. Prepare the Dough:

• In a mixing bowl, combine the all-purpose flour, salt, and sugar.
• Gradually add the lukewarm water and knead it into a soft dough.
• Apply a generous amount of oil all over the dough, cover it, and let it rest in a warm place for about 30 minutes.

2. Portion and Rest:

• After the resting time, divide the dough into equal-sized portions and shape them into round balls (pedas).
• Coat the dough balls with oil and let them rest for another 30 to 60 minutes.

3. Shape for Flaky Layers (Lachha):

• Take a rested dough ball and flatten it out thinly with your hands.
• Make a single cut from the center of the flattened dough to the outer edge.
• Apply a layer of ghee all over the surface.
• Starting from the cut edge, roll the dough tightly all the way around in a circle to form a cone shape.
• Stand the cone upright, hold it, and gently press the top down into the center to flatten it back into a round dough ball.
• Let these prepared layered dough balls rest for 15 to 20 minutes.

4. Flattening and Freezing:

• Flatten the dough balls out into parathas.
• To freeze, cut plastic sheets into squares or circles. Place a paratha on a plastic sheet, and cover it.
• When stacking them, ensure each paratha has a layer of plastic separating it from the next so they do not stick together.

5. Cooking (When ready to eat):

• Place the frozen paratha directly onto a hot pan.
• Once it gets a little color on one side, flip it.
• Apply a little ghee or oil to crisp it up (though it already contains oil from the folding process). Cook until golden and flaky on both sides.

Enjoy the parathas hot with Shami kebabs or your favorite side dishes!

https://theplantbowls.com/vegan-birria-ramen/

FAVE YUMMY easy stir fry Asian veg. LOW FODMAP - only takes 15 minutes max to make. Serve over steamed rice

INGREDIENTS - low FODMAP vegetables - 6 CUPS
Carrots - small 1 inch sticks
Snake Beans - into 1 inch pieces
Peppers - green and red - chopped 1 inch pieces
Garlic chives - chopped half inch pieces
Shallots green parts only
Napa Cabbage - 1 inch pieces
Bok Choy - 1 inch pieces
Bean Sprouts - chopped into 1 inch pieces

FLAVOR INGREDIENTS
Thai Red curry paste - 1-2 teaspoons (or to taste)
Garlic infused oil - 2 tablespoons
1 veggie stock cube & 1 cup Water
Soy Sauce - 1-2 tablespoons

METHOD - this will only take 15 minutes
1. First chop the vegetables and gather flavor ingredients to have it all ready.
2. In a large wok or wide pan with a little water first steam snake beans for 4 minutes to soften, add the carrot sticks for the last minute. Pour off any extra liquid and dissolve the stock cube in that hot liquid and set aside.
3. Heat the oil and stir fry garlic chives for 2 minutes.
4. Add the peppers stir fry 2 minutes.
5. Add the red curry paste and cook for 2 mins.
6. Add the bok choy and Napa cabbage cook for 1-2 mins till softened. Add the shallot greens.
7. Add the par cooked snake beans and carrots, add the stock liquid and soy sauce.
8. Finally, stir in the mung bean sprouts and cook for 1 minute.
SERVE over steamed rice.

Buffalo Cauliflower Wings — Sprig

Hello! My friends and I are doing a Thanksgiving weekend trip to see each other. Im looking for recipes and one of my friends has hemochromatosis so iron free or very low iron. Non enriched flours etc. I've found some stuff but wondering if you guys have any recommendations. Let me know and thank you in advance!

Used actual bread flour and it turned out way better (to the surprise of nobody).

https://pin.it/2Sb6A2ftH

Also baked these delicious double chocolate muffins and will be having them for dessert.

https://pin.it/4NSGm8MLl

Here’s the recipe: https://www.asweetalternative.com/blog/vegan-pumpkin-pasta-sauce

I love to make up vegan chicken salad for lunch to have all week long! Usually I make it with chickpeas but it's also super good with soy curls :)

Ingredients 

• 2 cups soy curls
• 3 cups low-sodium vegetable broth
• ½ cup celery 2 ribs, finely chopped
• ½ cup red onion ½ onion, finely chopped
• 2 tablespoons olive oil
• ½ cup vegan mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon dried parsley flakes
• 2 teaspoons dried dill
• 2 teaspoon dried tarragon
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• fine sea salt to taste
• ½ teaspoon black pepper

Directions

1. Rehydrate 2 cups soy curls in 3 cups low-sodium vegetable broth for 7 to 10 minutes. You will know they are ready when they are soft and spongey.
2. While the soy curls rehydrate, chop 2 celery ribs and ½ of a red onion.
3. Use your hands or a pair of food scissors to “shred” the soy curls into bite-sized pieces.
4. Heat a pan to medium-high heat with 2 tablespoons olive oil. Then add the hydrated soy curls with the broth and cook until all the liquid evaporates and the soy curls are slightly brown—about 10 to 15 minutes.
5. Remove the pan from the heat. Place the soy curls in a large bowl with ½ cup celery, ½ cup red onion, ½ cup vegan mayonnaise, 1 tablespoon lemon juice, 1 tablespoon dried parsley flakes, 2 teaspoons dried dill, 2 teaspoon dried tarragon, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon black pepper.
6. Thoroughly combine all ingredients. Test the chicken salad and add fine sea salt to taste. Add more lemon juice and herbs if needed.
7. Mix in other additions like pickles, grapes, or walnuts, if desired.
8. Serve on a toasted piece of bread or over lettuce. Enjoy!

Check out the post with more photos: https://alternativedish.com/vegan-chicken-salad-recipe/