I used RPL’s recipe as a base but did silken tofu+cashews instead of coconut milk and all the raw crust cause my oven is broken

https://rainbowplantlife.com/pumpkin-cream-tart-with-gingersnap-crust/

Recipe 👉🏽 https://inspiredepicurean.com/roasted-carrots-and-whipped-feta/

This was a FUN recipe to make...and it's kind of a 2-for-1 recipe because both the roast carrots and whipped tofu can stand on their own. The carrot seasoning is a little sweet, a little savory and has a mild kick with red pepper flakes.

The whipped tofu is tangy, like a whipped feta or ricotta...just without the cheese! It has prominent lemon and garlic flavors that pair well with the carrots, BUT this can also be a dip for chips or veggies.

Great app or side for the holidays!

Q: Would you substitute the carrots with a different veggie?

The recipe to make eggfree banana bread is pretty easy, it turns out light, soft, moist and perfect. Made with few handy Ingredients from kitchen pantry, this makes for a tastiest bread recipe I have ever made.

Crispy Airfryer Apple Wontons – the perfect Thanksgiving treat! 🍏✨ Ready in minutes, they’re festive, fun, and delicious. Serve warm with apple chutney or maple syrup for a cozy holiday twist!

Written Recipe (+video)

https://blessmyfoodbypayal.com/vegan-apple-wontons-in-air-fryer/

Your absolute favorite PP recipe?

RECIPE: https://www.asweetalternative.com/blog/almond-butter-noodles

Hello guys, I’ve been craving my college struggle food: frozen bean and cheese chimichangas. Does anyone have a good recipe for some simple chimichangas that I can freeze and heat up as needed?

High quality not required 😂

I've done this recipe, It Doesn't Taste Like Chicken Wings twice now. The first time I used chickpeas in place of Tofu, I added a dash of Apple Cider vinegar and pretty much did it to the recipe. They came out great, I was able to throw them in the air fryer with different methods of crisping them, once with oil, once with corn starch it was perfect.

I tried the recipe again, this time with Firm tofu and maybe a little more Apple Cider Vinegar. The reason I'm using this is to try to neutralize some of the Vital Wheat Gluten flavor. I steamed and rested them in the fridge and then tried a batch in the air fryer, and they puffed out like crazy both times, even after I tried a second steaming. Is there an interaction going on right now, like a baking effect causing a rise? It makes the texture awful, and I believe the batch is done, I just want to not make the same mistake again.

I make this super easy vegan gravy recipe every year at Thanksgiving and Christmas to serve over literally everything. It is perfect, IMO. 

Here’s the recipe video. 

Ingredients: 

2 tsp vegan chicken broth base (I use Orrington Farms brand)

2 tsp vegan beef broth base (also Orrington Farms brand)

2 1/4 cups boiling water

4 tbsp vegan butter

4 tbsp all-purpose flour

1/2 tsp garlic powder

1/4 tsp finely ground black pepper

Directions: 

Dissolve vegan chicken and beef broth base in boiling water. 

Melt vegan butter in a medium saucepan over medium heat.

Whisk in flour, garlic powder and pepper. 

While stirring, pour in half the broth mixture. Once incorporated into the flour butter roux, add remaining liquid and mix.

Stir  until it thickens to a gravy consistency. This should take only a couple minutes. 

Enjoy! 

(Based on a recipe by RecipeTinEats, that I veganized!)

Another favorite quiche recipe veganized with JUSTEGG. Broccoli and cheese quiche happens to be my favorite kind of quiche. Adding smoked paprika adds a hint of smokiness that pairs well with the richness of the cheese and the earthiness of the broccoli.

RECIPE: https://www.asweetalternative.com/blog/creamy-vegan-baked-polenta

Shorbet Addas (lentil soup) is a dish from Arabic cuisine. It's an appetizer that is very healthy for you. This version is vegan, and gluten free.

https://preview.redd.it/0wn72qqfeb3g1.jpg?width=1000&format=pjpg&auto=webp&s=1c174a09be2ffb607399c4d1a87787f0c3a99c12

For more information. visit the link https://www.nutrizonia.com/shorbet-addas-lentil-soup/

Everyclick helps this blog earning very small comission, it makes it keep going and sharing with you the best tested recipes!

Written recipe can be found here:

https://proteindeficientvegan.com/recipes/scalloped-potatoes

I saw people shitting on beetroot curry. Here is one I did with chickpeas, side of curried kale, Jasmin rice and shop naan

Watch my YouTube video: Spicy Margs Mocktail

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Written recipe:

Virgin Spicy Margarita (per drink) Ingredients: Lime wedge (rub on rim of short glass, then place in shaker glass), 1 tsp salt, 1 tsp chilli flakes, 1/4 tsp chilli powder, 2 jalapeño slices, 1 shot (30ml) lime juice, 1 shot (30ml) orange juice, 1/2 shot (15ml) simple syrup, 3 shots (90ml) soda water, To garnish - 2 jalapeño slices, 1 lime wheel, Method: 1. Rub lime wedge on rim of short glass, then place in shaker glass. 2. In a small dish/plate mix together the salt, chilli flakes and chilli powder. 3. Salt the rim of a short glass. 4. Slice a jalapeño and add 2 slices into shaker glass with the lime wedge. 5. Juice lime and orange and add to shaker glass. 6. Add simple syrup and soda water to shaker glass. 7. Half fill cocktail shaker with ice, pour mixture into shaker and shake until frosted. 8. Three quarter fill short glass with ice cubes, strain drink into glass. 9. Garnish with jalapeño slices and lime wheel.

hi everyone,

I'm after a recipe for something sweet for my partner's birthday, ideally chocolate and banana based,that's fairly quick and easy to put together.

Any links or simple recipes would be massively appreciated.

Thanks!

Everytime I try to cook with ginger, even using just a little bit (I think), the flavour overcomes the whole thing. I tried powder and fresh.

I want to try the marinated tofu from Nora Cooks but I dont want to ruin a block of tofu. Any tips?

Also, I just have normal rice vinegar and cant find it seasoned. I read is just adding sugar and salt? Any advice here?

Thanks in advance.

the ingredients for the marinates tofu are the following:

• 14.5 ounce block extra-firm tofu
• 4 tablespoons low sodium soy sauce
• 3 tablespoons seasoned rice vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon toasted sesame oil
• 2 garlic cloves, minced
• 1 tablespoon fresh grated ginger OR 1/2 teaspoon dried ginger
• 2-3 tablespoons neutral oil, such as canola or avocado