u/Different_Call_1871

vegan (partially wholewheat) milkbread I make every Monday

After trying the wooden handle and replaceable wooden head for my plasticfree dish brush, the wooden handle just got unstable, the metal got rusty and the wood started to rot after a year and a half. So, I replaced the handle with this stainless handle from IKEA for the equivalent of a few dollars that fits the same size replacement heads I had before for about a dollar each. Much more stable and easier to hold in the hand. And holding up nicely.

What if a simple capsicum could turn into such a delicious snack? These Besan Stuffed Capsicum Rings are crispy, flavorful, and so satisfying. They look beautiful on the plate and taste even better. A simple idea, everyday ingredients, and a snack that is definitely worth trying!

Written Recipe (+video)

https://blessmyfoodbypayal.com/besan-stuffed-capsicum-rings/

What's for dinner this evening? What about this spicy vegan pasta? This recipe serves 2 and can be on the table in less than an hour. Find the recipe in the comments.

Two questions:

1. I got this mix that says “add 125 ml warm water to contents of a falafel mix sachet”, but the pack contains three sachets and they all seem to contain different things. No indication what they are. Anyone familiar with this Lebanese brand and this product?

2. Can I add fresh chopped parsley and cilantro to the mix before adding water, to give it a fresher taste?

Thank you!

This version is not traditional but tastes like it is with a little extra thickness that makes it great for sandwiches and wraps https://maximalistvegan.com/savory/baba-ganoush/?utm_source=rdt

Vegan cream cheese
(makes 1 quart)

1 2/3 cup raw cashews
(soak in boiling tap for one hour)
Drain.

1/2tsp xanthan gum (* used in various cheese making, available in the spice section of most bulk foods. )
2 1/2 c. Silk organic unsweetened soy milk (available at most grocery stores and definitely available at Winco foods)
2 probiotic capsules or
4 ounces kite hill unsweetened yogurt.
1 tsp lactic acid or 1 tbsp fresh lemon juice.

Directions:
Purée, drained, cashews and soy milk in mixer until smooth. Add xanthan gum while running on low. You’re going to want to sprinkle the xanthan gum into the middle of the mixer while it is running on low.
Allow to cool below 95°F and mix in yogurt, lactic acid or lemon juice and purée briefly again.

Place in glass bowl for culturing. Cover with cheese cloth or other like cotton cloth.

If you are using a yogurt maker, which if you decide to make this regularly, I strongly encourage a yogurt maker set to 97°F because most yogurt makers drift and if you get above 99°F it changes your culture. But most days leaving it covered on a warm windowsill or in a conventional oven with just the oven light on will work nicely. Allow to culture for 18 to 24 hours.