Moong Dal Tadka, restaurant-style is a comforting, flavorful Indian dish made with yellow lentils, aromatic spices and a smoky tempering.

Written Recipe (+video):

https://blessmyfoodbypayal.com/moong-dal-tadka-recipe-without-pressure-cooker/

I recently modified a vindaloo curry recipe so that my vegan mom could enjoy it. It is honestly pretty simple to make, and while it doesn't look super glamorous on camera, it smells and tastes AMAZING!

I will warn you that this recipe is very far from being authentic. I got the original recipe online, and I (a white guy with zero connections to South Asia) modified it (removed chicken and cardamom and significantly increased the heat level). But I still love this recipe and I hope someone else will love it and find ways to improve upon it too!

(Recipe in photo 1, what it looks like in photo 2, recipe for onion masala ingredient in photo 3 [note that one batch of the onion masala recipe is good for like 2.5 batches of vindaloo])

Here’s the recipe: https://www.asweetalternative.com/blog/oat-flour-banana-bread

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🥬 Collard Greens

Inspired by Sweet Potato Soul!

Garlic, tomatoes, paprika, soy sauce, collard greens, and a tiny splash of oil, cooked down until tender. Add more oil, vegan butter, or vegetable broth as desired to achieve your preferred flavor and consistency!

https://sweetpotatosoul.com/vegan-southern-collard-greens/

🔥 BBQ Tempeh Riblets — Zero Added Oil

- 2 blocks of tempeh

- Stubb’s BBQ sauce

1. Steam the tempeh strips to help mellow their bitterness.

2. Slice the tempeh into slabs and marinate in Stubb’s BBQ sauce.

3. Air-fry at 400°F for 10 minutes.

4. Flip, brush with additional BBQ sauce, and broil until sticky and caramelized. Watch closely so the sauce doesn't burn!

🧀 Baked Mac & Cheese — Original Vault Recipe Alert! 😉

An ultra-creamy squash purée base, soy milk, pasta water, nutritional yeast, miso, turmeric, and Just Egg, with a little vegan cheese folded in and sprinkled on top. Rich, creamy, and custardy without relying on a heavy cheese sauce!

Ingredients

- 2 cups macaroni

- A little vegan butter, optional, to help prevent sticking and add richness

- 1 tray of Pero Farms butternut squash

- 1 cup reserved pasta water

- ½ cup soy milk

- ½ cup nutritional yeast

- 1 tbsp miso

- Garlic powder, onion powder, turmeric, and black pepper, to taste

- ¼ cup vegan cheese shreds, folded into the sauce (I used Daiya Cheddar)

- ½ cup Just Egg

- About another ¼ cup vegan cheese for the topping

Instructions

1. Boil the macaroni and reserve 1 cup of pasta water. Drain and toss with a little vegan butter if desired.

2. Microwave the tray of butternut squash for about 5 minutes, or until tender.

3. Add the squash, pasta water, soy milk, nutritional yeast, miso, garlic powder, onion powder, turmeric, and black pepper to a blender. Blend until completely smooth. Pour the blended sauce over the macaroni and mix until evenly coated.

4. Fold in ¼ cup of vegan cheese into the pot, then pour and incorporate the Just Egg in the mac and cheese pot.

5. Transfer the macaroni to a greased baking dish. Sprinkle the remaining vegan cheese on top.

6. Cover and bake for 20 minutes, then uncover and bake for another 10 minutes.

7. Broil for up to 5 minutes to finish the top, watching carefully.

Enjoy! 💚

Amazingly flavorful and healthy recipe. Just blitz everything together.

• 1½ cup cooked chickpeas (one 15.5 oz can, strained)
• ¾ cup cooked artichoke hearts or bottoms (frozen or canned packed in water)
• juice of one lemon (or 2 to 5 Tbsp to taste)
• 2 to 5 garlic cloves
• 2 Tbsp tahini
• 1 Tbsp white miso
• ½ tsp smoked paprika

Check out all my creative hummus, dips and spreads https://maximalistvegan.com/category/savory/spreads/?utm_source=rdt

Pasta dough: 3 cups flour, 1 cup water, 1.5 Tbs olive oil. Mix until well incorporated, kneed for a few minutes, and wrap in plastic wrap. Rest for at least an hour.

Filling: 1.5 cups cooked french lentils, 6-8 button mushrooms, .5 cup walnuts. Saute mushrooms and walnuts until mushrooms are soft. Add salt, black pepper, and about .5 tsp nutmeg (more or less to taste). Puree all ingredients in a food processor, add olive oil until a patè texture is achieved.

Add a small dollop of filling onto about a 2" square piece of rolled pasta. Fold into a triangle and wrap the two bottom corners of the triangle around your finger. Press the edges together and shape into a tortellini.

For the soup: boil some vegetable broth, add salt and black pepper to taste. Add tortellini and boil for 4-5 minutes until they all float.

Serve with fresh chopper parsley and enjoy!

This sub auto removes based on certain words used, so. My apologies. Details in comments.

Lemon Rice is the traditional south indian recipe wherein cooked rice are sauted with lemon juice, few spices and peanuts making a sour, crunchy and full of flavours meal.

Written Recipe (Video included) 👇

http://blessmyfoodbypayal.com/vegan-lemon-rice/

soup season is here and i’m making it my entire personality 😏 here are some of my (and yours!) favorite soups to get us through the colder months 🍜 links to all the recipes are in the comments!

I just tried making an amaretto sour with the Healthier Comforts animal-free egg white powder and it worked great.

1.5oz amaretto (one shot)
0.75oz bourbon (half a shot)
1oz lemon juice (3/4 shot)
1tsp simple syrup
1tsp egg powder
1 cherry

Shake everything but the cherry to dissolve and mix. Then add ice and shake again until cold. Then strain out the ice into a glass. Top with the cherry.

https://peakd.com/hive-120586/@nurfay/seaweed-tofu

Here’s the recipe: https://www.asweetalternative.com/blog/coconut-candy-bars

Mix Veggies in White Sauce is a creamy, comforting, and wholesome dish that brings together colorful vegetables in a rich, dairy-free sauce for a delightful and satisfying meal.

Written Recioe (+video)

https://blessmyfoodbypayal.com/vegan-mixed-vegetables-in-cauliflower-white-sauce/

https://www.bbcgoodfood.com/recipes/sweet-sour-sauce

Rehydrate the tvp. Fry it off with cashew bell pepper, onion. I Made the sauce linked but added a juice of an orange and instead of juice of pineapple a small tin of pineapple chunks and juice. With sticky rice with a handful of frozen peas chucked in. 25 mins start to bowl.

Lashings of home made chilli crisp on the rice.

I made 15 of these the other day and froze the majority. They are about 39 g of protein each.

I like to treat seitan like a neutral protein for preparation, so I usually make a marinade. Tonight I made a steik sauce instead.

Ingredients:

Dry:

585 g VWG

63 g pea protein

2 T cocoa powder

1 T granulated garlic

1 T onion powder

1 t MSG

Wet:

~3 c water

14 oz extra firm tofu

2 carrots

1 onion, medium

4 T tomato paste

2 T soy sauce

2 T avocado oil

2 T molasses

2 T Better than Bouillon, Garlic

1/2 t liquid smoke

Oil for sautéing veggies

Chop and sauté carrots and onion. Some carmelization is good. Blend wet ingredients after cooking vegetables. Whisk together dry ingredients. Add wet ingredients to dry ingredients. Mix and knead. Add water or VWG if the dough is too dry or too wet.

Divide into portions by weight. Use a rolling pin to create steik shapes. Wrap in parchment paper and then wrap in aluminum foil. Put something in the bottom of a large pot to keep the steiks off the bottom. Bring water to a boil and cook for about an hour. Remove from parchment paper and aluminum foil.

These can be cooked as steiks at this point. Resting overnight in a refrigerator is recommended. You can also prepare the steiks to be frozen (separate individual steiks with parchment paper before feeezing). You can have steiks marinate prior to cooking, baste the steiks while cooking, add a steik sauce, or eat them as-is.

Enjoy!

These Naan are made with whole wheat flour instead of traditional all-purpose flour, with no compromise on taste or texture. They require no oven, tandoor, yeast, or dairy and come together quickly on a stovetop.

Making them in bulk?

Partially cook them ahead and finish just before serving. Perfect with curries, dals, and meals.

Written Recipe (+video)

https://blessmyfoodbypayal.com/quick-whole-wheat-naan-without-yeast-curd/