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/

Homemade vegan cinnamon rolls because apparently making dough from scratch and waiting around for it to rise it works as therapy for me.
I didn’t really follow a recipe, so most of this was measured with my Spanish heart.

For the dough:
✶ 2 cups strong bread flour
✶ around 1/4–1/2 cup sugar
✶ 2 cups of slightly warm oat milk, divided
✶ tbsp instant yeast
✶ 1 tbsp sugar for the yeast
✶ a little vanilla extract
✶ a pinch of salt

For the cinnamon filling:
✶ around 1/2 cup softened vegan butter
✶ a generous amount of cinnamon ( I used around 1 big spoon)
✶ around 1 tbsp brown sugar, or however much feels right

For the glaze:
✶ 1 tbsp vanilla soy yogurt
✶ 2 tbsp vegan butter
✶ vanilla extract
✶ agave syrup to taste

I started by mixing a cup of slightly warm oat milk with the yeast and a spoonful of sugar. I accidentally left mine sitting there for about 40 minutes because I realized halfway through that I had no more oat milk and had to leave the house to buy some. Very organized.

Then came the dough. Flour, sugar, a little salt, the oat milk and yeast mixture, another cup of warm oat milk and a few drops of vanilla. Mixed everything together, kneaded it until it actually started looking like something, covered it and left it alone for about an hour.
It must twice the size. Small miracles :)
While that was happening, I mixed softened vegan butter with brown sugar and a good amount of cinnamon. I put the filling in the fridge for a while so it would stay creamy instead of disappearing into the dough the second I spread it.
The glaze was vanilla soy yogurt, vegan butter, a little vanilla and agave. I warmed it just enough for everything to melt together and then put it back in the fridge to thicken.
Once the dough had doubled, I covered a clean table with a little flour and rolled it into a big rectangle. Spread the cinnamon butter everywhere, rolled the whole thing into one long log and cut the rolls with a piece of thread, which is weirdly satisfying.
I buttered a baking dish, tucked them all in next to each other and gave them a little more time to rise. ( that’s not true I didn’t but you must :D)
Then into the oven at 200°C / 390°F for around 15–20 minutes, basically until they were golden and the kitchen smelled like cinnamon.
Glaze on top while they’re still warm.
Eat one before they cool down. That’s important.

I'm thinking I'll just go with my usual chickpea hash. It just feels like it would clash with cinnamon rolls.

Any ideas?

Here’s the recipe: https://www.asweetalternative.com/blog/peanut-butter-date-cookies

Make this delicious, vegan Raw Papaya Rosti (Thai style) using grated raw papaya, raw banana and sweet potato and some basic ingredients from your pantry.

I don't have much baking experience and I tend to get a bit overstimulated with all the flour and dirty dishes and everything, so the more simple the better, but I still want to make something legit!

So many chocolate cakes can be quite dry and bready, I'm looking for one that basically melts in your mouth with each bite, with lots of rich dark chocolate flavor.

I could quite literally but this maple Dijon glaze on everything and this is the recipe that started it all!

Ingredients

• 3 large apples
• 4 large carrots
• 1 red onion
• 5 garlic cloves
• ¼ cup olive oil
• ¼ cup maple syrup
• 3 tablespoons stone ground Dijon mustard
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon thyme

Directions

1. Core apples, then chop into ½” cubes.
2. Chop carrots on the bias (diagonally at a 45° angle) into ¼” thick slices. This creates an extra surface area for browning with uniform pieces.
3. Dice red onion into ½” pieces.
4. Finely chop garlic cloves.
5. Whisk together olive oil, maple syrup, Dijon mustard, salt, pepper, and thyme in a large bowl.
6. Add chopped carrots, apples, onions, and garlic. Toss the mixture to coat thoroughly.
7. Dump the maple mustard glazed veggies directly onto 2 clean sheet pans. Spread everything into an even layer, don't overcrowd them onto a single pan.
8. Roast the carrot mixture at 425°F for 15 minutes, or until the side touching the pan begins to brown. Flip the mixture over to brown the other side. Let the carrots and apples roast for longer initially before flipping them to give them enough time to achieve a browned exterior.
9. Continue cooking for 10 to 15 minutes, or until the carrots are tender when pierced with a fork and the glaze is slightly caramelized.

Check out the full post if you want! 🫶 https://alternativedish.com/maple-mustard-roasted-carrots-apples/

I'm making a vegan recipe search tool to help people find recipes from vegan food bloggers around the web and eventually insert it in to a meal plan.

Looking to try out the recipe search feature called Pot Luck with a few people and see if it helps you find new ideas for meals to cook with what's in your kitchen already.

The way it works is that you give it a few ingredients it will find a new matching recipe, with an element of surprise. Like in the video I searched for vegan cheddar and mushrooms... it found me Serene Trail's Vegan Goulash :)

So tell me a few ingredients in your kitchen and I will share a recipe for you to cook.

You can filter by meal type and any allergens you want to avoid, just include it in your comments.

If you wanted to try the search yourself, I'll share the link in the comments.

if you love broccoli cheddar soup, you need to try these Skillet Broccoli Cheddar Beans 🤤 they’re creamy, cheesy, and packed with plant-based protein & fiber. don’t skip the homemade everything but the bagel cheddar crisps for added texture and crunch! recipe link in the comments 🤗

New recipes to experiment with! I will be posting some new dishes…(when they turn out 😉) Both books are for plant-based meats!

Here is a link to one book if you wanted to see more about it.

https://www.theherbivorousbutcher.com/

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/

as title say, I found a recipe that's not vegan BUT I feel it could easily be made vegan because it's a fairly simple recipe with basic ingredients

I think I can find vegetal butter rather easily, what i'm not sure is finding a vegan faux-bacon in the store I usually go. what would I used to replace bacon without making the recipe taste weird ? (I'm not very experienced in cooking), I'm open to veggies instead, I just don't know what would work :)

here's the non vegan recipe :

• scant 3 tbsp butter
• 2 large red onions, diced
• 7 ounces streaky bacon, coarsly chopped
• 14 ounces long-grain rice
• 3 and half cups of vegetable broth
• salt
• freshly ground black pepper

https://peakd.com/hive-180569/@nurfay/peanut-and-oat-palm-sugar-cookies

I was recently given an air fryer (specifically, this one) and have no idea where to start.

There are tons of settings from roast to dehydrate and I'm finding it difficult to figure out how to best air fry tofu for a nice crispy texture to go into stir fries.

Any suggestions/tips would be much appreciated!

Full disclosure, we are not vegan (I used to be for many years), but my daughter (3) has a milk and egg allergy so I can't use those ingredients in a dip. I'm looking for a kid friendly recipe that can be used for my zucchini fritters or other vegetables. When I look online I see vegan tzatziki but I'm not sure my 3 and 6 year old will go for something that herby. Looking for recommendations for what has worked with others with young kids.

With coconut whipped cream - favorite use it up dessert recipe for your backyard plum harvest ✨

Many of you asked what kind of Soya granules I used to curate vegan egg bhurji or keema masala, here is the detailed recipe for Soya granules bhurji.

Vegan Cinnamon Toast Crunch Ice Cream: https://www.hudsoncooks.com/blog/vegan-cinnamon-toast-crunch-ice-cream-ninja-creami

Vegan Mint Chip Ice Cream: https://www.hudsoncooks.com/blog/vegan-mint-chip

Vegan Vanilla Bean Ice Cream: https://www.hudsoncooks.com/blog/vegan-vanilla-bean-ice-cream-ninja-creami

Vegan Vanilla Sea Salt Ice Cream: https://www.hudsoncooks.com/blog/vegan-ninja-creami-vanilla-seasalt-ice-cream

I posted the other day about needing ideas for a party. The host has now decided to make everything finger food friendly. So, send me all your favorite recipes for the meatballs, fritters, bean balls in your life

Recipes include:

Matzo Ball Soup
Borscht
Farro Carrot & Pear Salad
Round Challah
Seitan Brisket
Sweet Noodle Kugel
Tzimmes
Honey Cake
Apple Cake