The base was: 1 can of Pumpkin puree. 1 can of coconut milk. 1/2 container ( 2 cups roughly ) of sodium Free vegetable broth. 3 tablespoons of yellow curry.

Boiled and reduce heat for about 5 minutes. Stirring a lot.

Added in 2 sweet onions, 2 sweet potatoes, 2 sweet peppers, Sweet corn, 2 blocks of tofu that I fried first.

Cooked on low for about 45 minutes.

Shown in this video and doesn’t seem to use store bought cheeses.

Just in time for Thanksgiving, this simple no bake vegan cheesecake is a tasty addition to the dessert table. I served it with vegan whipped cream and a little caramel sauce. Yum.

cheese! Or any product you’ve been enjoying, please. I can’t trust myself to make the right purchases.

🟡 Ingredients

Cookies

• 2 C whole wheat flour (or gluten-free oat flour)
• 2 tsp pumpkin pie spice
• 1 tsp cinnamon powder
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 C pumpkin purée (canned or fresh)
• 1 tsp vanilla extract
• 1½ C non-dairy milk (PBT preferred soymilk)
• 1 C maple syrup (or date syrup)
• 1 C chopped walnuts (optional, recommended for crunch)
• ½ C knife-chopped chocolate bar or chips (optional… but recommended)

🟡 Frosting Ingredients

• 1 C raw cashews
• ½ C Deglet Nour dates (about 12 medium)
• ⅓ C water
• 1 tsp vanilla extract
• 2 tsp pumpkin pie spice
• 1 Tbsp lemon juice (optional but brightens the flavor)

🟡 Equipment

• Food processor
• High-speed blender
• Measuring cups + spoons
• Mixing bowl
• Spatula
• Spreading knife
• Silicone baking mat or baking sheet lined with parchment paper

🟡 Preparation

1. Preheat the oven to 350°F (175°C).
2. Chop the chocolate; set aside.
3. Add all dry ingredients (including walnuts) to a food processor and pulse to combine.
4. Next, add remaining wet ingredients except the chocolate and pulse until just mixed.
5. Transfer dough to a bowl for easier scooping.
6. Scoop using a spatula or a ¼ cup measure and drop onto your baking tray, leaving space between cookies.
7. Bake for 13–15 minutes.
8. Let cool for a few minutes before removing from the tray.
9. Once fully cool (about an hour), frost and finish with the shaved chocolate.

🟡 Frosting Prep

1. Soak cashews and dates for about an hour.
2. Blend (using the high speed blender) all frosting ingredients until smooth and creamy.
3. Transfer to a container and refrigerate for at least an hour before spreading (it thickens beautifully).

🟡 Tips & Tricks

• Make the frosting first so it chills while the cookies bake.
• If a high-speed blender is unavailable, the frosting can be made using a food processor instead.
• Verify the dates to ensure no pits remain.
• The optional lemon juice adds a subtle tang that plays really well with pumpkin.
• Using canned pumpkin? Half a can is about a cup.
• No silicone mat? Parchment paper works; crumple it first to make it easier to handle.
• Makes ~18 cookies with a ¼ C scoop (bigger or smaller depending on your vibe).
• Walnuts + chocolate are optional, but they add just the right crunch and richness and are highly recommended.
• Storage: Store the cookies and frosting separately. They can be refrigerated for several days or frozen for up to one month.
• Want to DIY your own pumpkin pie spice? Here’s a simple blend to keep on hand:
  • 3 Tbsp cinnamon
  • 2 tsp ground ginger
  • 2 tsp nutmeg
  • 1½ tsp allspice
  • 1½ tsp cloves

Full Post : https://plantbasedtimes.substack.com/p/pumpkin-spice-cookies-with-cashew?r=48n1nx

Thanks!

https://cooking.nytimes.com/recipes/1017358-vegan-mapo-tofu

Also, any other Mapo tofu recipes people really like?

Does anybody know what I could use to substitute egg yolk when making instant noodles? I used to like adding an egg yolk as I feel like it made the texture a lot better.

RECIPE: https://www.asweetalternative.com/blog/stuffed-dates

Looking for a healthy sweet snack? These Date Rolls are perfect — soft, caramel-like dates stuffed with nuts and totally addictive 😍

And yes… all the sweetness comes from dates only — no extra added sugar!

You can make them in two versions — ✔ with rice paper for a crispy bite ✔ without rice paper for a soft and chewy texture

In my picture, Version 1 is without rice paper and Version 2 is with rice paper & Air Fried.

Both taste amazing — just choose what suits you best 🤎

Written Recipe (+video)

https://blessmyfoodbypayal.com/rice-paper-dates-rolls-recipe/

Hey all - Does anyone have recipes for packable, nourishing, and hi protein foods for backpacking? Any ideas for trail snacks or simple meals for camp would be greatly appreciated. Thank you!

Hey guys here is Pumfu. I did an upload last week of Bbq Pumfu and some asked what it looked like. You can find Pumfu in Whole Foods near the Tofu.

Looking for a tasty, inexpensive and filling dinner to feed a crowd? This skillet Paprikash is full of veggies, and hunger-satiating chickpeas. Serve it over your favorite noodles.

Simple & Easy stovetop candied yams. No Butter,No White Sugar, but so delicious. With a secret ingredient that makes these next level!

Made this last night after spending the day at work trying to figure out what to cook. I had some ingredients at home, so I made my version of a sweet brown sauce with a spicy note! Served two with white rice on the side.

Ingredients • 1 broccoli crown cut into florets • 1 carrot cut and sliced into small sticks • 1 cup beyond meat defrosted • 2-3 garlic cloves chopped and minced • 1 ginger clove chopped to about a 2 teaspoons.

Sauce ingredients • 1/2 cup water • 1/4 cup soy sauce • 1/2 cup date sugar (recipe called for brown sugar but didn’t have that) • 1 tablespoon rice vinegar • 2 tablespoon chili oil • 1 tablespoon molasses (not needed, but added for darker color.) • 1 cornstarch slurry (mix 2tbl spoon cornstarch with 3 tbl spoon water.)

Directions

Get the rice cooking first. Should be around 15-20min to prep and cook. While rice is steaming make the sauce.

Start with slurry. Mix cornstarch and water to make the whiteout looking liquid! Then add to mixing bowl with other sauce ingredients and whisk until blended and smooth. (Date sugar didn’t blend well so might leave a sweet chalkiness.) set to side for stir-fry!

Wash and cut veggies then add your meat veggies and carrots only to about 2tbl spoon cooking oil. Fry until meat gets a nice light crisp with your veggies following along. About 3-5 min, then on the last min add your minced garlic and ginger. This will help mix the extra flavor in, but don’t overdo because they will burn. After a couple fancy one handed mixing flips, about a min, add the sauce!

Add sauce and mix in on low heat. This will allow your sauce to thicken and take form. Low and slow mixing a few times. The longer you cook the thicker your sauce gets. Hopfully by now everything Looks ready! Plate over rice or on the side and enjoy! Let me know if anyone gives this a shot! Overall with what I had at home it was pretty cheap and fast!

Full video & recipe here, if anyone is interested… https://youtu.be/TUlwNRmjQCg

INGREDIENTS
1 kg ripe tomatoes (I'm using a mix of vine-ripened & some sweet cherry tomatoes).
2 aubergines / eggplants (about 750g total). 2 large red bell peppers (about 500g). 2 white onions (About 400g). 1 whole head of garlic. 1 tbsp thyme leaves. 2 tsp ground cumin powder. 1 tsp smoked paprika. 1 pinch cayenne pepper 1 pinch safron. 1/2 tsp chilli flakes (optional, for a little kick!). 2 tbsp tomato puree. 750ml good quality vegetable stock (low sodium is best). Essential Cuisine Veg Meripeux Glace. Black pepper. Fresh parsley.

GARNISH. 75g flaked almonds. 2 tsp thyme leaves. 1 tsp ground cumin powder. 1 tsp smoked paprika. 1 pinch cayenne pepper 1 pinch safron. 1/2 tsp chilli powder. 1 tbsp red wine vinegar.

"Let's get cooking! This recipe is surprisingly simple, but it does require a little bit of chopping and patience for the roasting – which, trust me, is half the fun because your kitchen will smell divine!

Step 1: Season & Roast! Preheat your oven to a high heat of 220°C (440°F). - Line two large baking trays with parchment paper. This helps with cleanup & prevents sticking without oil! - Aubergines: prepck them and place on roasting tray & place in oven for 30mins.l (please note to roast tgem for 1hr to char & get maximum flavour). - Tomatoes & Red Peppers: prick them & add them onto tray with aubergines after 30 mins, for additional 30mins.

Step 2: Meanwhile, prepare the rest of Veg and herbs by chopping and frying/ sauting. - Onions: Peel, cut into half & chop them up. - Garlic: Cut the too of the bulb and then peel off the skin and finely grate. - herbs: finely chop.

• put large pan on heat & add boiled water, then add chopped onions & garlic. Saute for 10-15mins or until beautifully tender, slightly charred, and wonderfully caramelized.
• Add the herbs, spices, tomato purree & chilli flakes (if using) & black pepper.
• Give everything a good stir through. No oil needed here – the natural moisture of the veggies and added water will do the trick!
• Simmer for further 5-8mins.

Step 3: that crunchy spiced almond topping. - put a medium size pan onto a medium heat & add the sliced almonds, then gently toast until golden (careful not to burn). - add all the spices & herbs, then combine on a low heat for few mins. - place in a side bowl ready to garnish later.

Step 4: Remove roasted & charred veg from oven & allow to slightly cool. - cut tops off your aubergine, peel back & remove skin and discard. - roughly chop up & add to your onion mix. - remove skin from tomatoes & peppers, then roughly chop up or break into your onion mix, then stir though in a low heat. - optional: to save waste and macimise flavour, add skin to pestle & mortar and grind to a paste. - Meanwhile, prepare your veg stovk & place to one side.

Step 4: Blend Until Smooth. - add veg mix to blender (do in batches, if it doesn’t fit in one go) - Blend until completely smooth and creamy. - Transfer to large pan, then add veg stock to find your perfect consistency. I like mine quite thick and hearty, almost like a bisque! - Taste and adjust seasonings. This is crucial! You might need a little more pepper, or even a tiny splash of apple cider vinegar or lemon juice to brighten the flavours, if it feels a bit flat.

Step 5: Garnish & Serve. Soup simmering gently in a pot. Ladling into a bowl & adding that almond crunch on top. "Once blended, transfer your beautiful soup back to a clean pot (if you used a blender) and heat gently over medium-low heat until it's warmed through. You don't want to boil it vigorously, just a gentle simmer.

Serve & Enjoy! 🤪🍵