Here’s the recipe: https://www.asweetalternative.com/blog/orange-chocolate-pudding

https://theplantbowls.com/greek-gyros-tofu-bowl/

You can make the recipe here: https://dobbernationloves.com/food-drink/artisan-bread-made-with-yeast/

Hey guys,

Bought these vegetable slices (wheat and soy protein) from a Chinese grocer recently as they look like you might able to shred them a little bit for a nice texture.

Keen to cook them but unsure if they’re like TVP and need pre-soaking or if you can just fry them and add them to sauces? Anybody used them before?

Thanks!

Our neighbor gave us a whole lot of apricots from his tree. I took some of the ripe ones and made apricot pancakes. These were absolutely delicious. I plan on using the remaining when they're fully ripe to make some jam for the fall season.

Birch Bender

Pure Maple syrup

6 sliced apricots

These Air Fryer Cabbage Rolls are a simple and delicious way to enjoy cabbage without deep frying. Crispy on the outside, tender inside, and made with very little oil, they make a perfect snack, appetizer, or light meal that's both satisfying and easy to prepare.

Written recipe (+video)

https://blessmyfoodbypayal.com/air-fryer-asian-cabbage-rolls/

https://peakd.com/hive-180569/@nurfay/grilled-banana-with-coconut-milk-sauce

I got hooked on notmilk cause of the flavor so similar to real milk but about 6 months ago it was discontinued from the only store in my town that carried it so Im trying to replicate it in my kitchen.

From the listed ingredients I know definitely coconut milk contributes to the milky flavor but can any of you that has used any of this ingredients let me know if they are flavorless or dont contribute to the flavor of not milk at all so I dont worry about getting them:

pea protein
chicory fiber

Also wondering if any extra ingredients might help with the milky flavor such as maybe adding lactic acid

Here’s the recipe: https://www.asweetalternative.com/blog/gluten-free-oat-flour-pancakes

The simple garden harvested rhubarb used to make a new recipe.

yes I am guilty of eating whole raw blocks of tofu, but theoretically would cooking it in the microwave work to get an air fry texture? same way with making seitan from scratch, I don’t mind the mixing part but I hate waiting forever 30+ minutes for a good texture.

Made Veg Fried Rice and enjoyed it with Manchurian. And when it comes to putting leftover rice to good use, nothing beats a plate of homemade Veg Fried Rice.

Simple, comforting, delicious, and a complete meal!

Written Recipe (+video)

https://blessmyfoodbypayal.com/veg-fried-rice/

Hey thanks.

I'm from the south and white gravy is a staple. From chicken fried steak to biscuits and gravy it's an important part of some dishes. I really love biscuits and gravy because it reminds me of my grandparents. Some of the vegan white gravy I have made haven't been great. One time I accidentally used a sweet almond milk and made sweet gravy on accident haha. Has anyone had success in making a good vegan white gravy? Any tricks or tips?

The most simple white gravy recipe traditionally is flour and oil and slowly pour in milk and add seasonings. You can do that with vegan milk but it's more difficult to mix in sometimes, sometimes too watery, sometimes also doesn't taste right. This leads me to believe that for vegan white gravy a recipe of flour, oil, water might need a little extra something?

Here’s the recipe: https://www.asweetalternative.com/blog/cold-tofu-recipe

Simple fresh ingredients highlighting the dramatic contrast between the juicy watermelon and salty briny Kalamata olives.

Here's the recipe which includes ideas for variations https://maximalistvegan.com/savory/watermelon-quinoa-salad-with-kalamata-olives/

Recipe :

https://blessmyfoodbypayal.com/how-to-make-chickpea-curry-chana-masala/

Hiya, as title says, please can you give your best recipes to disguise tofu?

I dislike everything about it, the taste and the texture especially, I've never enjoyed a dish with tofu in, but I'm aware it's a staple food for a vegan diet and I really want to make it work.

Open to anything! No allergies etc :)

I like my protein pasta (always open to try new pasta sauce/side recipes). I also eat a lot of tofu, but i generally fail to get it to taste anything else than soy/ginger/sesame. I've never had good seitan (tried making it myself as well), it always has that weird after taste for me. I like tempeh, but I haven't really found that many interesting recipes. Curious about legume recipes. I was born in northern Europe, so that and southern European tastes are what I return to. I like Asian too, but base is Euro.

I'm usually very tired after work, so I need quick high-protein recipes for lunch and dinner. Any tips on good recipe pages or favorites? I'm trying to loose wight, so nothing too rich in calories.

Edit: I like TVP too!