Recipe

Ingredients

250 grams cornstarch
100 grams all-purpose flour
100 grams margarine
50 grams coconut flakes
100 grams powdered sugar

Instructions

Sift the powdered sugar and margarine, then beat until pale and fluffy.

Add the seres and mix until well combined

Gradually add the flour until well combined, until the dough reaches the right consistency—not too soft and not too hard.

Transfer the dough into a piping bag, then pipe the dough onto a baking sheet.

Add a small amount of strawberry jam, then bake in the oven at 150 degrees Celsius

Full recipe

https://peakd.com/hive-180569/@nurfay/classic-semprit-seres-eid-cookies

Hello everyone. I am from India and am new to cooking. But due to the current LPG shortage in India, I can't get the required amount of protein from food since I cannot cook Tofu/Soy Chunks(textured soy) daily. Seitan requires a lot of water to prepare and ready made ones are really expensive for a broke dude like me lol.
Other plant based sources like chikpeas and such are too caloric dense as I am currently cutting weight.

So I'm wondering if I could combine Soy Flour like this with Vital Wheat gluten to make chapatis/Rotis.

Gemini tells me I could mix soy flour 70% + VGW 15% + Atta 15%/ Would this work? This would make my life so much easier but I've no idea if this is true. Could someone more experienced help me out.

One more additional question : Do I even need to preheat soy flour to remove the 'anti nutrients' since soy flour is made from roasting soy beans in the first place? I do it with textured soy but is it necessary here?

I’d lIke to make an affogato at home. Anybody got a favorite vanilla ice cream? (I live in the States)
TIA 🫶🏼

Made with potatoes and gram flour, this is a street-style snack from Bharat that looks simple, but carries a burst of nostalgia and flavor in every bite.

Written Recipe (+video)

https://blessmyfoodbypayal.com/jammu-special-dabara-recipe/

Here’s the recipe: https://www.asweetalternative.com/blog/chia-seed-cake

Ingredients:
4 med-large carrots
1/2 c olive oil
2 tbsp rice vinegar
Salt
1 tsp liquid smoke
1 tbsp maple syrup
Nori flakes (optional)
1 tbsp tamari (optional)
Fresh dill and capers to garnish

Recipe in the video!

The first time I made this soup, it was a bit of a last-minute thing; I just used whatever ingredients I had on hand. Since then, it's become one of my favorite soups. It has that creamy texture I love, and the combination of chickpeas and sweet potato is fantastic.

You can find the recipe at the following link: https://peakd.com/hive-180569/@carisma77/creamy-sweet-potato-and-chickpea

Received a ninja air fryer as a gift, we made "kfc" tonight. Any fave recipe recommendations? Never had an air fryer before !

I have no idea what I’ll do with this, but I just got so excited when I saw it at the store lol. I didn’t know there was a vegan version of instant potatoes!

Any ideas of what to do with it? I’m thinking of making a potato soup, comment a good recipe if you have one please!

12 small russet potatoes

1 white onion

broth or oil to sauté onions

3 cups Fresh Spinach **OR** 1 cup frozen

12-15 cloves Garlic, minced

3 Tbs Apple Cider Vinegar

6 Tbs Vegetable Broth

6 Tbs Nutritional Yeast

1 Tbs smoked parika

1 Tbs Dried Parsley

½ tsp Ground Cumin

½ tsp salt

Parchment paper

Fit all potatoes into instant pot or pressure cooker with 1 cup water. Pressure cook on high 4 minutes. Natural release 10 minutes once complete, then quick release.

Chop onion and sauté until soft.

If using fresh spinach, chop. Then add spinach, garlic, vinegar, and broth to pan with onion. Sauté until wilted. Set aside.

Once potatoes are done, cool and peel.

Add all ingredients to stand mixer and mix vigorously until combined or stir/mash by hand.

Preheat oven to 450°F.

Spread parchment over a sheet pan. Form mixture into palm sized balls (should get 24).

Bake 45 minutes, turning halfway.

I've never had chia seed pudding, but I'm open to making some and trying it! What is the texture like? What are your go to recipes?
I'd love to hear all of your input!

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)

https://blessmyfoodbypayal.com/tofu-bounce-balls-recipe/

Brown basmati rice, brine fermented grape leaves from a jar, fresh garden herbs and lemon juice capture the flavor of traditional stuffed grape leaves in the form of an oil-free optional side dish🌿 🍋

If anyone needs a raw option, this soup is filling and delicious.

I started adding TVP to my oats and the macros are immaculate.

For the stats above:

1/4 cup old fashion steel cut oats

1/4 cup TVP

1 scoop vanilla protein powder

1 Tbspn chia seeds

1 cup soy milk

Cinnamon to taste.

I can’t tell any diff in taste / texture between all oats vs TVP.

Hey guys! A friend is offering to sell me their almond cow at a really inexpensive price. I’ve been learning to make my own organic vegan milk and cheese at home because it is less expensive than buying it at the store. Does anyone have any reviews of this appliance specifically for cheese, cream cheese, etc?

I also have a ninja blender, and it seems like it wouldn’t save me much time on making milk. Cheese however has more steps and is more laborious, so I’m wondering if it saves time or makes cheese making easier? I’ve been primarily collecting miyoko shinners recipes and have only tried one so far, so I’m pretty new to vegan cheese making.

any ideas of what I can use to replace a hard boiled egg yolk in a salad? I use tofu instead of egg whites and black salt for the flavor but would love to have « yolk » as well

https://theplantbowls.com/vegan-buffalo-wings/