u/Accomplished_Bus3614

Whining because her chew is soooo far away 🤣

Ok I guess. Purple and red are my favorite colors.

Watermelon, vegan feta and fresh holy basil 😋

Recipe from https://veggiefunkitchen.com/vegan-orange-chicken-with-soy-curls/

Made a few alterations:

1. People in comments complained it was too salty, so I left out all the extra salt in the entire recipe and left it to the soy sauce to cover the salt needed. Was perfect!

2. Completely skipped the aquafaba dip before coating. For one not really a fan of the taste and second the soy curls after draining and squeezing was still damp enough for the coating to stick. Came out perfectly fine without the aquafaba

3. Opted for fresh squeezed orange juice instead of concentrated. I had a large navel orange for the zest and didn't wanna waste the fruit, so I squeezed the juice and used it instead. Had no issue with the consistency of the sauce.

4. I cooked in a cast iron skillet and used way less oil than she says to use and was still crispy.

Ingredients:

313g All Purpose Flour (plus more for dusting)

28g Baking Powder

14g White Granulated Sugar

5g Salt

½ cup Vegan Butter (112g) Cold and cut into cubes

1 cup Vegan Buttermilk (240ml) 1Tbsp lemon juice + non dairy milk up to the 1 cup line.

1 Tablespoon non dairy milk for brushing over the tops of the biscuits

2 Tablespoons Vegan Butter Melted

Instructions:

1. Make the vegan buttermilk and keep refrigerated until ready to use.

2. Preheat oven to 430°F and line a baking sheet with parchment paper or silicone mat.

3. Mix all dry ingredients well in a large bowl.

4. Add cold butter cubes to the dry ingredients and combine with your fingers until it is a crumbly texture.

5. Add vegan buttermilk and mix until you have a shaggy dough.

6. Turn the dough out on a floured surface and sprinkle a little extra flour on top of dough

7. Using a rolling pin, roll out dough into a rectangle about 3/4 inches thick

8. Taking one of the long sides fold the dough to the halfway point and fold the other side completely over the first fold.

9. Follow the roll and fold method 3 more times. On the last fold roll out about an inch thick

10. Dust your biscuit cutter with flour to prevent sticking and make cuts into the dough. Go straight down with the cutter, do not twist.

11. Gather the extra dough and roll and cut until you have used up the dough.

12. Place biscuits on the lined pan, making sure they touch as this helps with rising.

13. Depending on the size of your cutter, should end up with 8-12 biscuits.

14. Brush some non dairy milk on top of biscuits.

15. Place biscuits in the oven and cook 15-20 minutes or until they are golden brown on top.

16. Melt your 2 TBSP of butter

17. Once biscuits are done cooking, remove from oven and brush tops with melted butter.

I highly recommend taking the time to measure dry ingredients by weight if you have a food scale, otherwise you can convert weight to volume.

Recipe used is from Loving It Vegan.

Sauteed some fresh veggies from the farmers market with chick peas and drizzled with homemade tahini sauce 😋

Recipe courtesy of https://oohlalaitsvegan.com/general-tsos-tofu/?utm\_source=Pinterest&utm\_medium=organic#recipe

Ingredients

For the Crispy Tofu

▢12 ounce extra firm tofu

▢6 tbsp corn starch

▢2 tbsp tamari

▢1 tbsp olive oil extra virgin

For the Sticky Sweet & Sour Sauce

▢1/2 cup filtered water to make roux

▢2.5 tbsp corn starch to make roux

▢1 tbsp olive oil extra virgin

▢4 cloves garlic minced

▢3 tbsp ginger coarsely grated

▢1 tsp red pepper flakes

▢3 tbsp tomato paste

▢4 tbsp dark maple syrup

▢2 tbsp tamari

▢1 tbsp rice vinegar

Instructions

First, Press the Tofu

Open the package and drain the tofu. Then, using a tofu press, press it for at least 30 minutes. Alternatively, you can wrap in a clean towel or multiple paper towels and place something heavy over it, like a large textbook.

Then Make the Sauce

Combine cornstarch and water in a small bowl. Whisk and set aside.

Heat 1 tbsp olive oil in small saucepan over medium heat. Add garlic, ginger and red pepper flakes and saute for 2 to 3 minutes, or until fragrant. Be careful not to burn.

Add maple syrup, tamari, rice vinegar and tomato paste and whisk until ingredients are well-blended.

Stir roux (cornstarch and water), then add to sauce pan and bring to boil while stirring constantly. Simmer for one minute while continuing to stir, remove from heat and cover. Set aside.

Finally Make the Crispy Tofu

Once tofu is pressed, cut into cubes.

Place into large bowl.

Add cornstarch, olive oil and tamari and combine until tofu is coated evenly.

Heat tablespoon of oil in large, non-stick fry pan over medium-high heat. Carefully add tofu and fry until your desired level of crispiness is achieved. I fry mine for 10-15 minutes.

Reduce heat to low and add the sauce. Toss tofu and sauce together with spatula until all pieces of tofu are evenly coated and the dish is piping hot.