r/veganrecipes

Lemon Posset - silky, creamy, citrusy & impossible to stop spooning. 🍋
▲ 332 r/veganrecipes+2 crossposts

Lemon Posset - silky, creamy, citrusy & impossible to stop spooning. 🍋

Bright, silky, and irresistibly smooth, this Lemon Posset blends refreshing citrus notes with rich creamy elegance. Light yet indulgent, this effortless dessert melts in the mouth and makes a perfectly delightful treat for any time you crave something special.

Written Recipe (+video)

https://blessmyfoodbypayal.com/creamy-vegan-lemon-posset/

u/blessmyfoodbypayal — 6 hours ago
▲ 38 r/veganrecipes+2 crossposts

Virgin Mango mojito

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This Virgin mango mojito is easy to make, only 5 ingredients, vegan, gluten free, dairy free, and alcohol free summer drink made from ripe mangoes.

Wanna give it a try?

u/Affectionate_Bee3626 — 8 hours ago

Help me find a vegan version for this dish from the mustard subreddit. Mustard chicken pizza?!

I’m a huge mustard fan and must try this

u/No_Patience_2977 — 9 hours ago
▲ 10 r/veganrecipes+1 crossposts

Italian Entrees using alcohol as major ingredient

Hi all,

Bit of an odd request but I’m doing a fancy(ish) dinner night for my partner and it’s just so happened that my main and dessert are both dishes that are Italian themed with booze being a major ingredient for the flavour:

Main: Spaghetti All’Ubriaco (drunken spaghetti, cooked in a bath of red wine)
Dessert: peach sorbet Negroni float

Does anyone know of any entrees/salads/sides that have a similar emphasis on alcohol for flavour?

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u/Available_Yam_250 — 12 hours ago

cheeze alternatives for pizza

i have been making non cheeze pizzas for years but um calling them pizza would be a joke. since i butchered everything that makes it a pizza except the basic princible of there being a bread with some sauce and toppings over it is consistent i promise 😌↕️

but i also like cooking with techniques properly, so i have been correcting my ways. i am makimg my own doughs and trying homemade marinara sauce with topping like mushroom, sundried tomatoes, corn and capsicum to keep it simple. i used to go haywire with the veggies earlier. i am toning it down now.

i tried my cashew sauce (which is just blended soaked cashews, apple cider vinegar, sendha salt and local green chillies) on pizza, it was alright. i also tried, and dont judge, olive oil mayonnaise. it was um alright.

i have eaten some local market available vegan alternative made from watermelon seeds and carrageenan but they dont taste good. i wouldnt put them on pizza. for sandwiches they are alright.

i never liked milk cheeze so i never missed it. because of that i didnt like pizza either. i have been vegan for 6 years. i am just looking for something that adds moisture and kick to the pizza. since tomato based sauce requires company and i have no idea what.

reddit.com
u/apsaraha — 1 day ago
▲ 337 r/veganrecipes+4 crossposts

Middle Eastern Carrot Cucumber Ribbon Salad

You can make the recipe HERE.

Ingredients

  • 230 g Carrot peeled into ribbons with a vegetable peeler
  • 230 g Cucumber peeled into ribbons with a vegetable peeler
  • 6 Medjool Dates pitted, chopped
  • 2 tsp Fresh Ginger grated
  • 2 tsp Ground Cumin
  • 2 Garlic Cloves grated
  • 1/2 cup Fresh Mint chopped
  • 1/2 cup Fresh Cilantro chopped
  • 3 tbsp Olive Oil
  • 1 tbsp Lime Juice
  • 1 tbsp Red Wine Vinegar
  • Kosher Salt + Black Pepper to taste

Instructions

  1. Thinly slice carrots and cucumbers with a vegetable peeler into ribbons.
  2. In a large mixing bowl, combine the carrots, cucumbers, chopped dates, grated ginger and garlic, ground cumin, chopped mint and cilantro.
  3. In a small bowl whisk together olive oil, lime juice, vinegar, salt and pepper.
  4. Pour dressing over salad ingredients and toss with your hands until fully incorporated.
  5. Let set for at least 30 minutes in the fridge before serving.
u/dobbernationloves — 1 day ago

I’m bored of my meals.. help

We as a family, are bored of our meals as the weather changes. What are some light dinners not heavy pastas and heavy cheese things.

We usually do tofu with nooch and garlic salt with veggies as a quick summer meal but I’m starting to not enjoy cooking dinner as much as breakfast and lunch!

reddit.com

For non-Asians, how do they incorporate tofu and miso into their local culinary techniques?

Miso or any other soy paste. How europeans, American, Latins, Africans and Australians use it

reddit.com
u/Evil_Eg — 1 day ago

Tofu request

Hi! Ok, so every time I try to imitate this specific style of tofu I am left disappointed. It is my most favorite and it seems I can only get it at restaurants. I’ve attached a couple of oddly zoomed in photos of some dishes I’ve gotten at restaurants, where you can kind of see what I mean. There’s kind of a “skin” on it but it doesn’t feel super like a breading? Also, its more like airy and has a different texture than how it always turns out at home. Any tips would be much appreciated! And sorry if this is a stupid question, I’ve just been trying to figure this out for awhile, haha!

u/Assheadgirl — 1 day ago

Nagasari Rainbow Roll

Recipe

ingredients

200 grams of rice flour
2 tablespoons of tapioca flour
1 tablespoon of granulated sugar
6 bananas
¼ teaspoon of salt
500 ml of thick coconut milk
2 pandan leaves
Food coloring as needed

Preparation Procedure

Step 1 Mix rice flour, salt, and sugar in a pan

Step 2 Add coconut milk. Here, I use frozen coconut milk. Make sure the coconut milk is thick.

Step 3 Add pandan leaves, stir, and cook until the flour thickens. Cook over low heat.

Step 4 Once cooked, let it cool, then mix with tapioca flour. Divide the dough into two parts and add color.

Step 5 I colored it yellow and pink, then put it in triangular paper.
Then print both colors lengthwise on banana leaves that have been coated with oil.

Full recupe :

https://peakd.com/hive-180569/@nurfay/nagasari-rainbow-roll

u/nurfay_ — 1 day ago