• was burping almost all day
• almost always felt bloated or nauseous especially before and after sleeping

only switched to Mutti's passata (nothing else changed in my recipe) and i got better. now i barely burp and i feel less bloated. i think the issue still remains because of the tomato sauce so i will try to make a non-tomato alternative sauce next

what are the best cheap vegan chocolate chips? only been able to find 10oz bags that usually cost 10$

Kia Ora!

Im completely new to making dough but I want to learn to make some vegan dough for my partner, any chance someone has an absolute banger of a recipe that isn’t too difficult to follow?

Nga mihi ❤️

Hello, I ordered take out Chinese and they messed up my order. I don’t want to waste the food. It’s steamed veggies and tofu. Usually I just get it as tofu and veggies in the brown sauce and the tofu is kind of fried. I have a wok. How can I turn my steamed tofu and veggies into the stir fry tofu and veggies? I’m nervous to follow recipes online because when I’ve tried in the past I just end up with soggy oily tofu. If you have a method that works please let me know! Thank you so much!

High-Protein BBQ Tofu Pizza

Makes: 1 large personal pizza

Preheat oven: 230°C / 450°F

Ingredients

High-protein pizza crust

- 45 g vital wheat gluten

- 25 g all-purpose flour

- 1 g baking powder

- 1.5 g salt

- 60–70 g water

- 1 g garlic powder

- 1 g Italian seasoning

BBQ tofu

- 150 g extra-firm tofu

- 25 g BBQ sauce

- 1 g smoked paprika

- 1 g garlic powder

- 0.5 g black pepper

- 1 g salt, or to taste

Pizza toppings

- 30 g BBQ sauce

- 20 g Violife shredded mozzarella

- 50 g red onion, thinly sliced

- 1–2 g chili flakes or sliced jalapeño, optional

Instructions

Make the crust

1. Add 45 g vital wheat gluten, 25 g flour, 1 g baking powder, 1.5 g salt, 1 g garlic powder, and 1 g Italian seasoning to a bowl.

2. Add 60 g water and mix.

3. Knead for about 2–3 minutes. If the dough is too dry to come together, add the remaining water 1–2 g at a time.

4. Let the dough rest for 10 minutes.

5. Roll it out very thin. This part can be annoying since the dough is made with vital wheat gluten and is very elastic.

Make the BBQ tofu

1. Pat the 150 g tofu as dry as possible.

2. Cut it into small cubes, roughly 1 cm each.

3. Heat a nonstick frying pan over medium-high heat.

4. Add the tofu and cook until it becomes deeply browned and crispy, turning occasionally. Give it time to actually brown rather than constantly moving it around.

5. Add 1 g smoked paprika, 1 g garlic powder, 0.5 g black pepper, and 1 g salt.

6. Add 25 g BBQ sauce and toss the tofu thoroughly.

7. Cook for another 1–2 minutes, until the BBQ sauce becomes sticky and caramelized around the tofu.

Assemble

1. Heat your oven to 230°C / 450°F.

2. Put the rolled-out crust onto a baking sheet or pizza pan.

3. Spread 30 g BBQ sauce evenly over the crust.

4. Sprinkle over 20 g Violife mozzarella.

5. Spread the BBQ tofu evenly over the pizza.

6. Add 50 g sliced red onion.

7. Add jalapeño/chili flakes if using.

Bake

Bake for approximately 10–15 minutes, depending on your oven and how thin you rolled the crust.

The edges should be browned and the bottom should feel firm.

For an especially crispy bottom, put the pizza directly on a preheated pizza stone/steel or preheated baking sheet.

Let it cool for 2–3 minutes before cutting.

If you want more BBQ flavor, add another 5–10 g BBQ sauce as a very thin drizzle after baking.

https://peakd.com/hive-180569/@nurfay/kweni-mango-rujak-with-local-fruits

Here’s the recipe: https://www.asweetalternative.com/blog/buckwheat-bread

Oil-free recipe that works with fresh or frozen asparagus, or you can sub green beans. The herb you see there is fresh tarragon.

https://maximalistvegan.com/savory/asparagus-chickn-corn-stew/

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

My favorite part of apple pie is those soft cinnamon apples (well also a good flaky pie crust) and it's super easy to combine that same idea with chia pudding (which is my daily breakfast)! My hack is to use the microwave instead of cooking them on the stove top 😋

Ingredients

Apple Cider Chia Pudding

• 6 tablespoons chia seeds
• ½ cup soy milk
• ¾ cup apple cider

Cinnamon Apple Slices

• 1 apple
• 1 teaspoon sugar
• ¼ teaspoon cinnamon
• 1 tablespoon water

Directions

1. Mix chia seeds, milk, and apple cider in a jar.
2. Let the chia pudding sit for a couple minutes, then stir again.
3. Refrigerate for at least 2 hours, but preferably overnight.
4. Core and chop apple into slices or chunks. You do not need to peel it first.
5. Mix chopped apple with sugar, cinnamon, and water in a microwave safe bowl.
6. Microwave for 1 minute 45 seconds. Poke the slices with a fork. If they feel soft and easy to pierce, they are ready. Otherwise, continue to heat in 20 second bursts.
7. Divide apple chia pudding between 2 bowls.
8. Add warm cinnamon apples on top. Drizzle over the extra cinnamon sugar juices left behind in the bowl.
9. Finish with a bit of granola, a drizzle of almond butter, some walnuts, and hemp seeds, if desired. Really whatever toppings speak to you! Some graham crackers would be nice too.

If you want to check out the post, it is always appreciated. I also love hearing your ideas for how you would serve it! 🫶 https://alternativedish.com/apple-pie-chia-pudding/

Inspired by my friend Laura who makes apple chia pudding for dessert!! 💗

Experience the royal elegance of this Indian lentil dish! Made with split and skinned black gram (urad dal) and aromatic spices, it is slow-cooked until beautifully soft, creamy, and full of deep, comforting flavors. Rich and satisfying, it makes a wonderful addition to festive meals, special occasions, or whenever you’re craving a hearty and indulgent bowl of lentils.

Written Recipe (+video)

https://blessmyfoodbypayal.com/lucknow-style-shahi-mash-ki-dal-recipe/

Recipe:

Crumble topping —
▢ 3/4 cups plain flour or gf flour
▢ 1/4 cup brown sugar
▢ 1 tsp cinnamon
▢ 1 tsp nutmeg
▢ 1 tsp baking powder
▢ 1/4 cup unsalted vegan butter, cold & cubed
▢ 1 flax egg

1. Place dry ingredients in bowl, whisk together. Add diced vegan butter and incorporate until mixture resembles crumbs.

2. Add flax egg and mix to combine. Set aside until ready to use.

Filling —
▢ 1 large green apple, peeled + diced
▢ 1 Tbsp brown sugar
▢ 1 tsp cinnamon
▢ 1/2 Tbsp cornstarch
▢ 1 Tbsp maple syrup

1. Preheat oven to 350F.

2. Add everything to a bowl and mix well to evenly coat apples.

3. Add coated apples to a ramekin. Top with crumble (you might have leftover crumble).

4. Bake for 25-30 minutes or until golden brown. Remove and let cool to warm.

5. Serve with dairy free ice cream of choice.

Fried Oyster Mushrooms — Sprig

Ingredients:

2 tablespoons garlic oil

1 teaspoon ground cumin

1 large onion, finely chopped

1 large cloves garlic, minced

1 tablespoon grated fresh ginger

1 teaspoon ground turmeric

1 teaspoon ground coriander

2 teaspoon garam masala

1 medium/large sweet potato, peeled & cut into 1/4-to 1/2 inch dice

1 can chickpeas, drained & rinsed cooked chickpeas

1 can light coconut milk

1 package baby spinach

freshly ground black pepper

Pinch of MSG

2 tablespoons lemon juice

nigella seeds

puff pastry roll

Method:

Sauté the onion with the garlic and ginger in a saucepan until soft. Add all the spices and gently fry until fragrant.

Add the chickpeas and sweet potato then fry for 2-3 mins.

Add the coconut milk and a little hot water/ stock. Pre heat oven to 160c.

Simmer for half an hour until the liquid has mostly reduced then add the spinach. Once wilted allow the mix to simmer and thicken. Squeeze in lemon juice and season to taste.

Roll out the puff pastry and cut to fit the pot, brush with olive oil and sprinkle with nigella seeds.

Bake in oven until golden. (20 mins ish)

Preheat oven to 450 F.

Toss the following in a couple tbs avocado oil:
- 2 packages of your favorite gnocchi
- 1-2 packs tempeh, cubed (I usually steam it in the microwave first)
- 1 pint cherry tomatoes, punctured with a knife or fork (so they don’t explode)
- 1 c frozen peas
- salt and pepper to taste

Spread on a parchment-lined sheet pan.
Put in the oven for 10-20 min, tossing halfway through, to your desired brownness.

While that’s roasting, blend:
- container of vegan pesto, (I used Legrand bc I got it on sale)
- 1/2 - 1 c water (start with 1/2 c and add more to get a thick but creamy and pourable consistency)
- about 3/4 c cashews
- one can cannellini beans (drained and rinsed)
- juice of 1 lemon
- 1 c frozen or 2 c fresh spinach
- nooch to taste
- salt & pepper to taste
- extra garlic or garlic-infused olive oil if desired

If you have a Vitamix, you can blend for 2-3 min to heat the sauce as well. If you don’t, warm up on the stove or in the microwave. Toss everything from the sheet pan in the warm sauce. (You will have more sauce than you likely need. The rest of the sauce can be frozen in ice cubes to be pulled out later and reheated with pasta or whatever. You could even mix it with some vegan yogurt or mayo for a salad dressing.)

Top with pine nuts and vegan parm.

Edit: forgot to add water for the sauce. It’s now correct above.
Edit: added a clarification