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Showing posts from July, 2024


Spicy Black Bean Burgers

Description Flavorful and hearty black bean burgers with a kick of spice, perfect for grilling or pan-frying. Cuisine : Mexican Servings : 4 Ingredients 1 can (15 ounces) black beans, rinsed and drained 1/2 cup cooked brown rice 1/2 cup chopped onion 1/2 cup chopped red bell pepper 2 cloves garlic, minced 1/4 cup chopped cilantro 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon smoked paprika 1/4 teaspoon cayenne pepper (optional) Salt and pepper to taste 1/4 cup breadcrumbs Olive oil, for cooking Instructions In a large bowl, mash black beans with a fork until mostly smooth but still slightly chunky. Add brown rice, onion, red bell pepper, garlic, cilantro, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Mix well to combine. Stir in breadcrumbs. Form mixture into 4 patties. Heat olive oil in a skillet over medium heat. Cook patties for 5-7 minutes per side, or until golden brown and heated through. Serve on buns with your favorite toppings. Sug

Pad See Ew Jay (Vegan Stir-Fried Noodles with Tofu and Broccoli)

Description A flavorful and satisfying Thai stir-fry dish featuring wide rice noodles, crispy tofu, tender broccoli, and a savory-sweet sauce. Cuisine : Thai Servings : 4 Ingredients 12 ounces (340 g) wide rice noodles 1 block (400 g / 14 oz) extra-firm tofu, pressed and cubed 1 tablespoon (15 ml) cornstarch 2 tablespoons (30 ml) vegetable oil, divided 2 cloves garlic, minced 1/2 onion (75 g), sliced 2 cups (250 g) broccoli florets 1 red bell pepper (150 g), sliced 3 tablespoons (45 ml) soy sauce 2 tablespoons (30 ml) dark soy sauce (or regular soy sauce) 1 tablespoon (15 ml) brown sugar 1/4 teaspoon (1.25 ml) white pepper 1/4 cup (60 ml) water 1 tablespoon (15 ml) rice vinegar 2 green onions, sliced Chopped peanuts, for garnish (optional) Instructions Prepare the noodles: Soak the rice noodles in warm water for 10-15 minutes until softened. Drain and set aside. Marinate the tofu: Toss the tofu cubes with cornstarch. Stir-fry: Heat 1 tablespoon of oil in a wok or large skillet over hig

Vegan Eggplant Parmesan (Parmigiana di Melanzane)

Description A comforting and flavorful Italian classic made vegan, featuring layers of thinly sliced eggplant, rich tomato sauce, and a creamy cashew ricotta, baked to golden perfection. Cuisine : Italian Servings : 4 Ingredients For the eggplant: 2 large eggplants (about 600 g), sliced into 1/4-inch rounds 1/4 cup (60 ml) olive oil Salt and pepper to taste For the tomato sauce: 2 tablespoons (30 ml) olive oil 1 onion (150 g), chopped 3 cloves garlic, minced 1 (28-ounce/800 g) can crushed tomatoes 1 teaspoon (5 ml) dried oregano 1/2 teaspoon (2.5 ml) dried basil Salt and pepper to taste For the cashew ricotta: 1 cup (130 g) raw cashews, soaked for at least 4 hours 1/4 cup (60 ml) water 2 tablespoons (30 ml) lemon juice 1 tablespoon (15 ml) nutritional yeast 1/2 teaspoon (2.5 ml) garlic powder Salt and pepper to taste For assembly: 1/2 cup (50 g) grated vegan Parmesan cheese Fresh basil leaves, for garnish Instructions Prepare the eggplant: Preheat oven to 400°F (200°C). Brush eggplant

Moroccan Vegetable Tagine with Apricots and Chickpeas

Description A fragrant and flavorful vegan tagine featuring tender vegetables, sweet apricots, and protein-rich chickpeas, simmered in a rich and aromatic broth infused with traditional Moroccan spices. Cuisine : Moroccan Servings : 4 Ingredients 2 tablespoons (30 ml) olive oil 1 onion (150 g), chopped 2 cloves garlic, minced 1 tablespoon (15 g) grated ginger 1 teaspoon (5 ml) ground cumin 1 teaspoon (5 ml) ground coriander 1/2 teaspoon (2.5 ml) turmeric powder 1/4 teaspoon (1.25 ml) cinnamon Pinch of saffron threads (optional) 1 (14-ounce/400 g) can diced tomatoes, undrained 1 cup (240 ml) vegetable broth 1 sweet potato (250 g), peeled and cubed 1 zucchini (200 g), diced 1 cup (150 g) chopped carrots 1 cup (160 g) cooked chickpeas, drained and rinsed 1/2 cup (70 g) dried apricots, halved 1/4 cup (15 g) chopped fresh parsley 1/4 cup (15 g) chopped fresh cilantro Salt and pepper to taste Cooked couscous, for serving Instructions Heat olive oil in a tagine or Dutch oven over medium heat.

Jamaican Jerk Jackfruit Tacos with Mango Salsa

Description Spicy and sweet vegan tacos featuring tender, slow-cooked jerk jackfruit, topped with a refreshing mango salsa and creamy avocado crema. Cuisine : Caribbean Servings : 4 Ingredients For the Jerk Jackfruit: 20 ounces (565g) young green jackfruit in brine or water, drained and shredded 2 tablespoons (30ml) olive oil 1 onion (150g), chopped 3 cloves garlic, minced 2 tablespoons (30g) jerk seasoning 1 teaspoon (5ml) smoked paprika 1/2 teaspoon (2.5ml) ground allspice 1/4 teaspoon (1.25ml) cayenne pepper 1/4 cup (60ml) vegetable broth 2 tablespoons (30ml) lime juice Salt and pepper to taste For the Mango Salsa: 1 ripe mango, diced 1/2 red onion, finely diced 1/2 red bell pepper, finely diced 1/4 cup (30g) chopped cilantro 1 jalapeño pepper, seeded and finely diced (optional) Juice of 1 lime Salt and pepper to taste For the Avocado Crema: 1 ripe avocado 1/4 cup (60ml) plant-based milk (such as almond or soy milk) 1 tablespoon (15ml) lime juice Salt and pepper to taste To serve: 8

Rose-Scented Vegan Mahalabia with Pistachio Crumble

Description A delicate and aromatic Middle Eastern milk pudding infused with rosewater and topped with a crunchy pistachio crumble. Cuisine : Middle Eastern Servings : 4 Ingredients For the Mahalabia: 2 cups (480 ml) plant-based milk (such as almond or soy milk) 1/4 cup (50 g) sugar 1/4 cup (30 g) cornstarch 1 teaspoon (5 ml) rose water Pinch of salt For the Pistachio Crumble 1/4 cup (30 g) raw pistachios, chopped 1/4 cup (30 g) rolled oats 2 tablespoons (28 g) vegan butter, melted 2 tablespoons (25 g) brown sugar Pinch of salt Instructions Make the Mahalabia: In a saucepan, whisk together milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Remove from heat and stir in rose water. Divide the mixture evenly among four small bowls or ramekins. Refrigerate for at least 2 hours, or until set. Pistachio Crumble While the Mahalabia is chilling, preheat oven to 350°F (175°C). In a small bowl, combine pistachios, oats, melt

Moqueca de Banana da Terra (Vegan Plantain Stew)

Description A vibrant and flavorful Brazilian stew featuring tender plantains simmered in a creamy coconut milk broth infused with fragrant herbs, spices, and the tangy heat of lime. Cuisine : Brazilian Servings : 4 Ingredients 2 tablespoons (30 ml) olive oil 1 onion (150 g), chopped 2 cloves garlic, minced 1 red bell pepper (150 g), diced 1 green bell pepper (150 g), diced 1 tablespoon (15 ml) tomato paste 1 teaspoon (5 ml) ground cumin 1 teaspoon (5 ml) smoked paprika 1/4 teaspoon (1.25 ml) cayenne pepper (adjust to taste) 1 (14-ounce/400 ml) can coconut milk 1 cup (240 ml) vegetable broth 2 ripe plantains (450 g), peeled and sliced into 1-inch rounds 1/2 cup (75 g) chopped cilantro Juice of 1 lime Salt and pepper to taste Cooked white rice, for serving Instructions Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, red bell pepper, and green bell pepper; cook until softened. Stir in tomato paste, cumin, smoked paprika, and cayenne pepper. Cook for 1 min

Mediterranean Baked Beans with Sun-Dried Tomatoes and Herbs

Description  A hearty and flavorful vegan baked bean dish inspired by the sunny flavors of the Mediterranean, featuring cannellini beans, sun-dried tomatoes, Kalamata olives, and fragrant herbs. Cuisine : Mediterranean Servings : 4 Ingredients 2 tablespoons (30 ml) olive oil 1 onion (150 g), chopped 3 cloves garlic, minced 1/2 cup (50 g) chopped sun-dried tomatoes packed in oil 1/2 cup (75 g) pitted Kalamata olives, halved 1 teaspoon (5 ml) dried oregano 1 teaspoon (5 ml) dried thyme 1/4 teaspoon (1.25 ml) red pepper flakes 1 (15-ounce/400 g) can cannellini beans, drained and rinsed 1 (14-ounce/400 g) can diced tomatoes, undrained 1/2 cup (120 ml) vegetable broth 2 tablespoons (30 ml) balsamic vinegar Salt and pepper to taste Fresh parsley or basil, for garnish Instructions Preheat oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add onion and cook until softened. Add garlic, sun-dried tomatoes, olives, oregano, thyme, and red pepper fl

Bún Chay (Vietnamese Noodle Salad with Lemongrass Tofu)

Description A refreshing and flavorful Vietnamese noodle salad featuring grilled lemongrass-marinated tofu, fresh herbs, crunchy vegetables, and a tangy dipping sauce. Cuisine : Vietnamese Servings : 4 Ingredients For the tofu: 1 block (400g/14oz) extra-firm tofu, pressed and cubed 2 stalks lemongrass, finely minced 2 cloves garlic, minced 1 tablespoon (15 ml) soy sauce 1 tablespoon (15 ml) maple syrup 1/2 teaspoon (2.5 ml) ground turmeric Pinch of salt and pepper For the salad: 8 ounces (225g) dried rice vermicelli noodles 1 cucumber, thinly sliced 2 carrots, julienned or grated 1/2 cup (45g) shredded lettuce or cabbage 1/2 cup (50g) bean sprouts 1/4 cup (10g) chopped fresh mint 1/4 cup (10g) chopped fresh cilantro 1/4 cup (15g) chopped fresh basil For the dipping sauce (nước chấm chay): 1/4 cup (60 ml) warm water 2 tablespoons (30 ml) soy sauce 2 tablespoons (30 ml) lime juice 1 tablespoon (15 ml) maple syrup 1 tablespoon (15 ml) rice vinegar 1 clove garlic, minced 1/2 teaspoon (2.5

Vegan Lentil and Sauerkraut Stew with Mustard Dumplings (Linseneintopf mit Sauerkraut und Senfknödeln)

Description A hearty and comforting vegan stew featuring lentils, sauerkraut, and vegetables simmered in a flavorful broth, topped with fluffy mustard dumplings. Cuisine : German Servings : 4 Ingredients For the stew: 1 tablespoon (15 ml) olive oil 1 onion (150 g), chopped 2 cloves garlic, minced 2 carrots (200 g), diced 1 celery stalk (80 g), diced 1 cup (200 g) green lentils, rinsed 4 cups (950 ml) vegetable broth 1 cup (200 g) sauerkraut, drained and rinsed 1 bay leaf 1 teaspoon (5 ml) dried thyme 1/2 teaspoon (2.5 ml) caraway seeds Salt and pepper to taste Chopped fresh parsley, for garnish For the dumplings: 1 cup (125 g) all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 tablespoon (15 ml) Dijon mustard 1/4 cup (60 ml) plant-based milk 2 tablespoons (30 ml) olive oil Instructions Prepare the stew: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery; cook until softened. Stir in lentils, vegetable broth, sauerkraut, bay leaf, thyme,

Maltese-Indian Spiced Chickpea and Potato Pastizzi

Description A fusion of Maltese pastizzi and Indian samosas, these savory pastries are filled with a spiced mixture of chickpeas, potatoes, and fragrant Indian spices, baked to golden perfection. Cuisine : Maltese-Indian Fusion Servings : 4 (8 pastizzi) Ingredients For the dough: 2 cups (250g) all-purpose flour 1/2 teaspoon salt 1/2 cup (120ml) olive oil 1/2 cup (120ml) water For the filling: 1 tablespoon (15ml) olive oil 1 onion (150g), chopped 2 cloves garlic, minced 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground coriander 1/2 teaspoon (2.5g) turmeric powder 1/4 teaspoon (1.25g) cayenne pepper 1 cup (240g) cooked chickpeas, drained and rinsed 2 medium potatoes (300g), peeled and diced 1/4 cup (60ml) vegetable broth 1/4 cup (30g) chopped cilantro Salt and pepper to taste Instructions Prepare the dough: In a large bowl, combine flour and salt. Add olive oil and water, and mix until a dough forms. Knead for 5-7 minutes until smooth and elastic. Cover and let rest for 30 minutes. Ma

Spicy Miso Ramen with Roasted Corn and Avocado

Description  A fusion dish that combines the umami-rich broth of Japanese ramen with the vibrant flavors of Mexican street corn and creamy avocado. Cuisine : Japanese-Mexican Fusion Servings : 4 Ingredients 4 servings (340g/12 oz) dried ramen noodles 8 cups (1.9 liters) vegetable broth 4 tablespoons (60 ml) white miso paste 2 tablespoons (30 ml) soy sauce 2 teaspoons (10 ml) sesame oil 2 ears of corn, shucked 1 avocado, sliced 1/2 cup (60 g) crumbled vegan feta or cotija cheese 2 limes, cut into wedges 4 green onions, chopped 1/2 cup (30 g) chopped cilantro Sriracha or chili flakes, for serving (optional) Instructions Preheat oven to 400°F (200°C). Brush corn with olive oil and roast for 15-20 minutes, or until kernels are tender and lightly charred. While corn is roasting, bring vegetable broth to a simmer in a saucepan. Whisk in miso paste until dissolved. Add soy sauce and sesame oil. Cook ramen noodles according to package directions. Drain and set aside. Cut kernels off the cob. I

Hearty Peanut and Sweet Potato Stew (Maafe)

Description  A rich and flavorful West African-inspired stew featuring tender sweet potatoes, hearty vegetables, and a creamy peanut-based broth infused with warm spices and a touch of heat. Cuisine : West African Servings : 6-8 Ingredients 1 tablespoon (15 ml) olive oil 1 onion (150 g), chopped 2 cloves garlic, minced 1 tablespoon (15 g) grated ginger 1 teaspoon ground cumin 1 teaspoon smoked paprika 1/2 teaspoon cayenne pepper (adjust to taste) 1 (14-ounce/400 g) can diced tomatoes, undrained 4 cups vegetable broth 2 large sweet potatoes (600 g), peeled and cubed 1 cup (125 g) chopped carrots 1 cup (100 g) chopped green beans 1 cup (65 g) chopped kale or spinach 1/2 cup (120 g) creamy peanut butter Salt and pepper to taste Chopped peanuts, for garnish Fresh cilantro, for garnish Cooked brown rice or quinoa, for serving (1 cup/200g cooked) Instructions Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened. Add garlic, ginger, cumin, smoked pap

Lemongrass Tofu Curry with Coconut Milk

Description A comforting and fragrant Thai-inspired curry featuring crispy tofu cubes simmered in a creamy coconut milk broth infused with lemongrass, ginger, and red curry paste. Cuisine : Thai Servings : 4 Ingredients 1 block extra-firm tofu, pressed and cubed 1 tablespoon cornstarch 2 tablespoons vegetable oil 1 onion, chopped 2 cloves garlic, minced 1 tablespoon red curry paste 1 stalk lemongrass, bruised and chopped 1-inch piece ginger, grated 1 (14-ounce) can coconut milk 1/2 cup vegetable broth 1 tablespoon soy sauce 1 teaspoon sugar 1/4 teaspoon salt 1/2 cup broccoli florets 1/2 cup cauliflower florets 1/4 cup chopped red bell pepper Lime wedges, for serving Chopped cilantro, for serving Jasmine rice, for serving Instructions Toss tofu cubes with cornstarch. Heat oil in a large skillet over medium heat. Add tofu and cook until golden brown and crispy. Set aside. In the same skillet, sauté onion until softened. Add garlic, red curry paste, lemongrass, and ginger. Cook for 1 minu

Peri-Peri Tofu With Mashed Potatoes

Description A classic Namibian dish gets a vegan twist! This Peri-Peri tofu is a flavorful and spicy stew inspired by the traditional Peri-Peri Chicken with African spices, and a hint of citrus, served with a side of creamy mashed potatoes. Cuisine : Namibian Servings : 4-6 Ingredients For the stew: 1 pack tofu 2 tablespoons olive oil 1 onion, chopped 2 cloves garlic, minced 1 tablespoon peri-peri spice blend 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/4 teaspoon cayenne pepper 1 can diced tomatoes 1 cup vegetable broth Salt and pepper to taste For the mashed potatoes: 3-4 large potatoes, peeled and chopped 1/4 cup vegan butter or oil 1/2 cup plant-based milk (such as soy or almond milk) Salt and pepper to taste Instructions Preheat your oven to 375°F (190°C). In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened. Add the peri-peri spice blend, cumin, smoked paprika, and cayenne pepper. Cook for 1-2 minutes. Add the tofu and coo

Vegan Version of Wiener Würstel With Sauerkraut

Description A classic Austrian dish gets a vegan twist! Our Wiener Würstel are tender and flavorful sausages made with plant-based ingredients, served with a side of tangy sauerkraut and potato dumplings. Cuisine : Austrian Servings : 4-6 Ingredients For the Wiener: 1 cup cooked lentils 1/2 cup breadcrumbs 1/4 cup nutritional yeast 1 tablespoon smoked paprika 1 teaspoon garlic powder Salt and pepper to taste 1 tablespoon olive oil For the potato dumplings: 2 large potatoes, peeled and grated 1/4 cup all-purpose flour 1/4 cup water 1/4 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon vegan butter or oil For the sauerkraut: 1 head of cabbage, shredded 1 tablespoon caraway seeds 1 tablespoon apple cider vinegar 1/2 cup water Salt and pepper to taste Instructions Preheat your oven to 375°F (190°C). In a mixing bowl, combine the lentils, breadcrumbs, nutritional yeast, smoked paprika, garlic powder, salt, and pepper. Add the olive oil and mix until the ingredients are well combined. Sha

Malagueta Peppered Brazilian Tortillas

Description A vibrant and flavorful blend of traditional Brazilian ingredients, this dish combines the creaminess of cashew cream with the spiciness of malagueta peppers, all wrapped in a crispy cassava flour tortilla. Cuisine : Vegan Brazilian Servings : 4-6  Ingredients For the filling: 1 cup canned black beans 1/2 cup roasted malagueta peppers, chopped 1/4 cup cashew cream (see notes) 2 cloves garlic, minced 1 tablespoon lime juice Salt and pepper to taste Note : Malagueta peppers can be found in some specialty stores or online. If unavailable, substitute with jalapeño or Serrano peppers. For the cassava flour tortilla: 2 cups cassava flour 1/2 cup water 1/4 teaspoon salt For the cashew cream:  1 cup of cashews Instructions Soak 1 cup of cashews in water for at least 4 hours. Drain and blend with 1/2 cup fresh water until smooth. Preheat your oven to 375°F (190°C). In a mixing bowl, combine the black beans, malagueta peppers, cashew cream, garlic, lime juice, salt, and pepper. For t