These vibrant vegan Frankie rolls combine wholesome red lentils with juicy pineapple for a delicious fusion of savory and sweet, wrapped into a nourishing, flavor-packed meal perfect for lunch, dinner, or anytime cravings.
Written Recipe (+video)
https://blessmyfoodbypayal.com/vegan-pineapple-red-lentil-frankie-rolls/
Homemade potato wedges baked in the airfryer. They come out super crispy outside and soft inside. A perfect snack/appetizer.
Written Recipe (+Video)
Has anybody tried this tasty source of protein?
Tofu Grinder Sandwich Recipe:
1 baguette toasted
vegan mayo & stone ground deli mustard
Herb Tofu:
- 1/2 block of tofu sliced into strips
- Pan fry in olive oil & add seasonings while cooking
- 1/2 tsp garlic powder
- 1/2 Italian seasoning
- Pinch of salt
- Pinch of chili powder
Salad Topping:
- 1/2 cup vegan yogurt + a little vegan mayo
- 2 tbsp red wine vinegar
- 1/2 tsp salt and pepper
- 1 tsp Italian seasoning and garlic powder
- 1/2 tsp red pepper flakes
- 1/3 cup pepperoncinis and a splash of brine
- 1/3 cup black olives halved
- 8oz shredded lettuce
- 2 cups arugula
- 1/2 red onion thinly sliced
- 1 tomato thinly sliced
I like mine served open face. I will be eating this all summer long🥪
made vegan dumplings entirely from scratch today and i’m weirdly proud of the wrappers LOL. tofu shreds + cabbage + carrots + green onion filling (i stir fried these veg w/ some onion and garlic, light soy sauce, and salt and pepper before cooling them off and wrapping)
this turned out so good with that soy sauce + chili garlic and a squeeze of lemon dip 😭 oh, and this dragon fruit + grape smoothie just made my entire freaking week
Red cabbage salad:
tomato
chickpea
edamame
tofu
grain of choice: mostly bulgur, farro, barley
dressing: preferred yogurt, lemon juice, tahina
If you’ve only tried tofu stir-fried, deep-fried, or air-fried, these unique Tofu Bounce Balls will surprise you! Soft, bouncy, and tossed in irresistible Chinese sauces, this exciting twist is so delicious that you may never want to cook tofu the usual way again.
Written Recipe (+video)
I have been googling vegan restaurants and there’s so many options compared to where I live! (east coast Canada). And it all looks so tasty, I’m having trouble narrowing it down lol. The only staple vegan food I don’t like is mushrooms
Also I’m going there for a medical procedure on my throat, so I will probably need softer things for the few days after my surgery. I have 2 days before to go all out though
Does anyone know if steamed lotus seed buns are offered anywhere? I’ve been trying to find them since a local restaurant took them off their menu years ago
I never meant to decorate it or make a partition. It's the tofu being added and a Lil bit frying. I grabbed the opportunity and captured it.
Who else does this?
I made vegan Brussels sprouts with sweet potato, spinach, onions and rice, tossed in sauce and seasoning. It works beautifully as either a main meal or a side dish. The sauce was Pad Thai stir-fry sauce. Chopped cabbage works as an easy substitute for Brussels sprouts.
I really loved their baked food and it was my first only-vegan food place in Hamilton on the vibrant artistic Locke street. Few months ago, I wanted to take my girlfriend to that place and google's "permanently closed" kinda shocked me. Any idea if they are opening anywhere else?
Work provided catered lunch today and the only vegan friendly option was a garden salad. I brought seitan, baked potato chunks, and dressing from home.
They say “Vegans can’t get protein” - I say “watch me”. 5 ingredients and 1 rice cooker = 55 g protein. This is the easiest meal prep you’ll ever do and you barely have to do ANY cooking.
Just throw all of your ingredients into your rice cooker and go live your life for an hour (aka hit the gym)
- 140g of say grace (which is for two meals)
- 140g Jasmine rice (Also for two meals)
- Garlic seasoning
- Garlic & herb seasoning
- Soy sauce
- 300g Sugar snap pea stir-fry mix (150g per serving)
- 560g+ Water (it should be double the weight of rice and say grace)
- 50g Avocado
- Place the rice cooker on a scale to measure ingredients
- Add 140g of say grace
- Add 140g of Jasmine rice
- Shake the rice cooker to mix them slightly
- Sprinkle garlic seasoning and garlic & herb seasoning
- Add your soy sauce
- Use 2x the weight of say grace and rice in water (about 560g+)
- Adjust based on preferred rice texture (less water for firmer rice, more for softer)
- Chop and add 300g sugar snap pea stir-fry mix on top (150g per serving)
- Close the rice cooker and press Start
- After cooking, allow it to rest while you go about your day
- Once done, stir everything together
- Weigh the final cooked mixture (excluding the rice cooker weight)
- Divide into two equal portions
- Slice 50g avocado and scoop it onto one portion and enjoy
Kathal (Jackfruit) ki sabzi is a flavorful and hearty dish that captures the essence of traditional cooking. Its bold spices and rich texture make it a true comfort food classic.
Written Recipe (+video)
Healthy, delicious and easier than stuffing grape leafs. If you already know you love dolmades, you're going to love this side dish. You can add some oven-roasted chickpeas and turn this dish into a main course 🌱
Recipe link here
For South Indians, dosa-making may feel absolutely effortless, but as a North Indian, achieving that perfect crisp texture always seemed quite challenging to me.
This wonderful yellow moong dal dosa recipe truly came to my rescue - skipping the hassle of overnight fermentation and requiring just 1.5–2 hours instead.
It turned out to be an incredible deal, delivering beautifully crisp, delicious, and wholesome dosas with much less effort.
Written Recipe (+video)
https://blessmyfoodbypayal.com/quick-yellow-moong-dal-dosa-recipe/