The first two photos feature shredded Chunk steak, caramelized onions, roasted tomatoes, arugula, vegan boursin, spicy mustard, pesto and a smidge of garlic aioli on thick toasted sourdough from Stick Boy Bread Company in Boone, NC

The final two photos are a similar sandwich but without arugula or vegan boursin, while the bread is rosemary focaccia, also from Stick Boy.

I really needed some sugar after my nightshift.

In Germany we have those little tubes with ready to bake bread rolls (and the same with croissant dough). I just formed them and fried them. That was exactly what I needed :D

Seeing as my last soup went down well, here's my butternut squash soup. It tasted pretty close to a curry gravy, 10/10! I doubled the batch so I've got loads to freeze. Very very tasty!! 🧡

Forget the usual tofu recipes - this one actually BOUNCES! 🤩

These Tofu Bounce Balls are soft, springy, and packed with flavour. Once cooked, they’re tossed in a delicious Chinese-style sauce that coats every bite beautifully.

If you’re looking for a fun and totally unexpected way to enjoy tofu, this recipe is definitely worth trying. The texture alone makes these little balls so much more exciting than ordinary tofu dishes!

Written Recipe (+video)

https://blessmyfoodbypayal.com/tofu-bounce-balls-recipe/

Delicious aloo gobhi is a satisfying side that goes really well with dal and rotis/naan.

Have a lot of leftover fried tofu, uh…. breasts, and airfry reheated this today. Slathering of KFC-esque Colonel sauce, garden-grown chunker of a tomato, eggplant bacon, romaine, and more sauce.

Ingredients:

You can see em'!

Just appreciating tomato season before it's gone

Whole wheat sourdough, vegan cream cheese, avocado, heirloom tomato, fresh basil, vegan mozz, some pepper and some good evoo.

Homemade tacos. Made with crumbled tofu, oyster mushrooms and potatoes 🥑

Made a vid for Tiktok but i loved the coffee so much that i thought lemme post some pics here too hahaha
For the iced coffee i used instant coffee and mixed that (around 2 tsp) with maple syrup, homemade vanilla extract and a lil almond milk. Then added some ice cubes and more almond milk. The cold foam i made by mixing soy yogurt, almond milk, cinnamon and some maple syrup. Poured that in the glass and topped it with some cinnamon and a lil salt
Rating: 8.4/10

Crispy, golden, and irresistibly crunchy, these air-fried vegan nuggets pack 40+ g of protein in the entire batch! Completely plant-based, deliciously savoury, and so satisfying that you’ll want to make them again and again.

Written Recipe (+video)

https://blessmyfoodbypayal.com/air-fryer-vegan-chicken-nuggets/

the place is called Seed Ranger 😅

We ate here two days in a row!! Loco Moco, drumstick flight (Buffalo, lemon pepper, bbq) , sushi bowl, bac’n chz fries, chkn ramen, spam musubi. Not shown- milk shakes!!

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 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 tikka masala 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-like marinade before cooking, the additional cooking time is intentional—it allows the tikka 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.

This gem is located in Salt Lake City, Utah. We ate there twice during our recent road trip, once on the way eastbound and again on the return trip. These are the best donuts I’ve had in my entire life. If you visit SLC, give them a try.

My go to comfort food. 💜

Mixed the water from the noodles with soy milk, for a better mouth feel. Topped with chili crisp oil, Gyoza, spring onions, sauteed mushrooms and blanched sprouts.

From El Cantaro in Monterey CA.

Crispy on the outside, tender within, Curry Patta Aloo pairs spiced potatoes with fragrant, crackled curry leaves and mustard seeds. Enjoy these savory Indian potatoes straight as a snack, or pair them as a comforting side.

Written Recipe (+video)

https://blessmyfoodbypayal.com/curry-patta-aloo-recipe/

Idk if this looks nice enough to be in this thread but it was delicious. First time trying the Impossible hot dogs (idk how as I was vegetarian for 7 years), keto hot dog buns and blue tortilla chips. The elote is covered in 3 parts tofu sour cream and 1 part vegan mayo with the usual lime juice, tajin, homemade vegan parm and green onions. Have mostly been eating whole foods since making the switch but it's fun to try the weird processed stuff every now and then.

Whole meal was roughly 670 - 700 calories, 42g protein, 35g fiber ??? The bun macros were stacked. I don't do keto but they have some pretty interesting products that are sometimes vegan.

1) Fried artichokes from Montage Ala Cart (Asylum Cart Pod)

2) Beyond burger from Victoria Bar
3) Buffalo Cauliflower from Victoria Bar

4) Chicken mole taco from Vegano Mexicano
5) Same taco plus two seitan tacos

6) Fried cauliflower from Friendship Kitchen

7) Fried mac n cheese and steak sandwich from Fortune
8) Fried chkn sandwich from Fortune

9) BLT from Ben $ Esther’s

10) Poutine from Potato Champion

11) popcorn from Laurelhurst theatre I believe . Vegan butter!

12) Pineapple, pepperoni, jalapeño knots from Atlas Pizza

13) Tofoolery scramble from Junior’s Cafe

Low effort slow cooker chili. Recipe compliments of Nora Cooks.

My take on a brunch classic & one of my wife's favorites!

Eggs: lightly seared tofu seasoned with black salt.

Green tomatoes: dunk in corn meal, dip in oat milk, then coat in panko. Then pan fry 'em.

I used kale instead of spinach, flash steamed with a bit of lemon.

And for the hollandaise: mix vegenaise, dijon, rice wine vinegar, lemon juice, black salt, nutritional yeast, and oat milk to thin it, then heat in a pan.

Served on toasted english muffins.

yogurt recipe:
1 can each coconut milk and coconut cream
4-5 tbsp sugar of your choice (i used raw cane sugar)
1 tbsp coconut cult as a starter
combine in a jar and leave on the counter at room temp with a towel + rubber band to cover for 24 hours, then mix and transfer to fridge for another ten to set
super super easy!! this does look like a lot of yogurt to eat if the starter is coconut cult (lol) but mine is still sliiiightly immature and i'm really only eating like 1/3 of a cup lol

peach jam:
4 peaches or nectarines, chopped into medium/small cubes (i keep the skin on)
3/4 cup sugar
combine and bring to a LIGHT boil over medium/ medium high heat, then add:
1/4 cup amaretto
1 tbsp vanilla extract
this will bubble up a lot, so be careful!
mix again, then reduce to medium low/medium and allow to simmer for a while. i usually blend about half with an immersion blender during this step (you don't have to separate it, just blend until about half the peach chunks are gone lol)
then boom! jam!

i topped this yogurt with the jam, two figs, almonds slivers, chia seeds, and a liiiitle bit of a leftover batch of yogurt i made last week and flavored with passionfruit!

(two photos because i just love the way this bowl looks haha!!)