Tofu pasta is a delicious vegan recipe with tasty crumbled tofu and a rich tomato sauce. This is essentially a tofu bolognese that you can put together for a quick, easy, and nutritious meal in less than 30 minutes.
Find the best vegan food on your trip to Vietnam. Being vegan in Vietnam can be tough. Click for tips to find great vegan food anywhere in the country.
Angel food cake has always been a favorite dessert of mine, so I decided to make a vegan angel food cake version! This cake is all you have dreamed about and even more. I prepare this on every occasion I get. Notes An angel food cake is challenging enough to prepare, however, a vegan one is an even larger challenge. To ensure that this version turns great for you, I suggest that you read the whole article. It’s best to spare 10 minutes extra than to waste every penny and second make something that fails. Is This Vegan Angel Food Cake Worth Your Time and Energy? If you are on the hunt for a plant-based alternative to this divine sweet cake, this recipe is totally worth it. Similar to its original counterpart it has: -A greatly fluffy texture and fine taste -Lower calories compared to the real thing -Lower fat-one 1g of fat/slice You also need only 20 minutes to prepare it, despite the several steps involved in making it. Ingredients for Making Vegan Angel Food Cake: This recipe requires only six ingredients and therefore it’s best to measure these with caution and do not use any replacements if possible. Follow the recipe to a T! Aquafaba: a liquid leftover from cooked chickpeas that is a great replacement for egg whites. If you whip it up, it will become the best vegan “meringue”. Cream of tartar: this an acid substance that helps set aquafaba when beaten. Ground sugar: beat the regular sugar granules in a food processor or blender until finely dissolved into fine powder. Vanilla extract: for extra aroma and flavor Chickpea flour: a typical vegan egg replacer that helps set the meringue. All-purpose flour: use just one cup and tbsp of all-purpose flour passed through a sifter. Pin Ingredients: -¾ cup aquafaba (the liquid leftover from a can of chickpeas) -1 tbsp vanilla extract -1 cup & 1 tbsp all-purpose flour -1 cup granulated sugar -1 tbsp chickpea flour 1 ½ tsp cream of tartar Instructions: Preheat your oven at 330F/165C. Beat the granulated sugar into fine sugar in a blender or food processor. Place ¾ cup of aquafaba liquid into a big mixing bowl with vanilla extract and cream of tartar. Whip for 6 minutes minimum with a hand mixer initially on low and then slowly at higher speed. Incorporate the powdered sugar gradually in several parts while beating up the meringue on high speed for a couple of minutes. Once you have beaten the aquafaba for 8 minutes at least, grab a tbsp of the chickpea flour and beat for an extra minute or so. In three increments, gradually sift the flour combo into the egg mix through a mesh strainer, while carefully folding in with a rubber spatula after every part. To prevent any shrinking and loss of cake volume, don’t add the flour mixture in one part. Add gradually in multiple increments. Place and spread the batter into an unprepared 9X10” cake tubular pan. Shake the pan on a flat surface to even out the bottom. Bake your vegan angel cake until you add a toothpick and it turns out clean, for approx. 45-50 minutes. Take off the oven and let cool (while it’s still in the pan) for 2-3 hours. Once it’s cooled down, pass a small knife around the edges to gently detach the cake from the pan. If you wish, sprinkle with confectioner’s sugar. Serve with fresh berries on top and a small part of vegan whipping cream. See Also: Vegan Jamaican Ginger Cake Conclusion Hope you liked my vegan angel food cake recipe and enjoyed the cake as much as I have and my family & friends. Please let me know in the comments how this cake turned out for you, I will be happy to answer it!
Not sure what to bring to a cookout potluck? You're sure to find a delicious and easy idea in this round-up of cookout side dishes for summer barbecues!
Don't these look so delicious? I love Spanakopita, Greek Spinach Pie, and I always order it at any Greek restaurant I am fortunate enough to visit. It has always been a favorite of mine and I remember having it as a child when I visited Greektown in Detroit with my mom. No visit to Greektown (or any Greek restaurant) is complete without Spanakopita and Saganaki -- Opa!! Over at I Heart Cooking Clubs this week the theme is Go Green! and even though I already posted one entry for Go Green! week, this Angel Hair Pasta with Zucchini, Mint, and Feta, that was a recipe I made last fall and I wanted to do another Tessa Kiros "Green" recipe this week. I settled on her Spanakopita Spinach Pies in her book Foods From Many Greek Kitchens. After reading through the recipe, I realized that these weren't the traditional spanakopita that I think of that is baked in a big dish and cut into squares, nor was it the second way I think of spanakopita, appetizer style folded into little triangles of phyllo, nope, these were rolled up "cigar" style -- how fun! Spanakopita Rollsadapted from Tessa Kiros -- Food From Many Greek Kitchens changes in italics 5 tablespoons olive oil 1 and 1/2 cups chopped green onions with some green (okay, sorry to be a spoil sport but I hate onion in my spanakopita although it is almost always there when commercially prepared, that is why I usually make my own and leave the onion out, which is what I did this time as well) 1 pound 9 ounces spinach leaves, about 2 bunches, washed, drained, and shreded (I used 2 frozen 9 ounce packages, defrosted in the microwave) 1/3 cup coarsely chopped fresh dill, include some stalks (I used 1/2 teaspoon dried dill weed) salt 7 ounces feta, coarsely shredded (crumbled is what I used) 2 eggs (I dropped this down to 1 egg to hold it all together, I don't like when it gets too eggy) freshly grated nutmeg freshly ground black pepper phyllo pastry / dough (this recipe yeilded 1/2 roll, phyllo here is packaged with two individually packaged rolls per frozen box, next time I would double all of the ingredients and make two pans worth to use up the whole opened roll of phyllo) 27 sheets cut to 9 by 10 inches olive oil, for brushing To make the filling, choose a nonstick pot that is large enough to take all the spinach. Add the oil and put over medium heat. Add the onions and saute until softened. Add the spinach and a little salt, and cook, covered until the spinach wilts, turning it through a couple of times. Flick in a little water if necessary, but there should be enough coming from the spinach. Now uncover and simmer until the spinach softens and most of the water has evaporated. Here is what I did since I used frozen spinach, defrost in the microwave for 6 minutes (per package), with a silt in the package and the spinach in a bowl. Let cool. Open the bags carefully, they are super hot, and dump the spinach into a colander to squeeze the water out. Remove to a bowl to cool. It was at this point I added the 5 tbsp olive oil. Add the dill, feta, eggs, nutmeg, and a few grings of pepper. Mix thoroughly and taste a little for salt. Preheat the oven to 350 and grease a 12 and 3/4 by 8 inch baking dish. I used a glass 9 by 13 pyrex dish. Cut your phyllo sheets and keep them covered with a dish cloth to prevent them from drying out. I did not cut mine, just rolled them up in the size they were cut in the package, one sheet per spanakopita roll. Now you will have to work quickly so that the pastry doesn't dry and crack, keeping the phyllo you are not working with covered with a dish cloth. Lay one phyllo sheet flat on a work surface and brush it well with olive oil. Lay another sheet neatly on top, brush it with olive oil and repeat once more, so that you now have 3 layers. I did not do this and just used the sheets as the sizes they were cut as packaged, brushed with oil, and there was plenty of phyllo on the roll. Now dollop 2 heaped tablespoons of filling along the short end, leaving a border of about an inch. Drag the filling into an even line, then roll up the pastry fairly tightly into a cigar shape starting from the spinach end, making one full turn, then turn and tuck the sides over and continue rolling. Brush the surface with oil -- I skipped this and brushed the rolled rolls with a little butter before putting them into the oven. Make 8 more rolls in this was and as they are finished, arrange them in the dish side by side so they all fit touching in a row running from one short side to the opposite side, like soldiers all lined up. Here they are with my baking helper, ready to go into the oven. Bake for about 30 minutes (I baked mine 35 for optimum golden browning) or until golden. Cool a dash before serving, as these are best eaten warm. We thought they were great cooled a little too, I even like them just slightly warm. ~~~ I thought these were wonderful, one of my favorite Tessa Kiros recipes for sure! I love, love, love the rolled shape and wonder why I hadn't thought of that before. They would be perfect for a Greek dinner or appetizer party. Not that I know I can make two pans worth with one roll of phyllo dough this will help immensley with planning and not wasting phyllo dough! Picky husband does not like spinach and my six year old son did not want to try these, but my daughter and my youngest (my baking helper) had one and liked them even though I know the spinach is a tough sell. Thank goodness they are feta fans and the enjoyed the feta flavor. I will be making this again for sure and if you like spanakopita, or even spinach and feta, give these a try as soon as possible!
This Catalan Ratatouille with Eggs (Pisto Catalan con Huevos) is packed with flavors, easy to make and done in 40 minutes. Gluten Free Recipe
Salads are always welcome in my home, and we love this no mayo Greek yogurt tangerine coleslaw. It is absolutely delicious, even though it is super easy to
I'll have to say not many people enjoy taking tofu especially my boy. He is an extreme picky eater. He's the one always judging ...
[Side note: Because I think it is valuable information, and because I always like it for the recipes I follow, I’m going to include the nutritional information on all of the recipes on this b…
Zimbabwean Mama’s Chicken Time and time again I’ve visited my Zimbabwean family of friends, there’s almost always a pot of chicken stew on the menu alongside other dishes. And that particular stewe…
Eggplant layered with tomatoes, mushrooms and cheese and baked until golden and bubbling. Parmigiana di Melanzane is the perfect low carb comfort food.
My first exposure to Thai food was at this place called Tamarind in La Mesa, a suburb of San Diego where I grew up. We always ordered the miang kham, a del
This recipe is great for using up leftovers. Feel free to bung anything in - it's always delicious
These Scrambled Eggs with Beans are packed with flavors, super easy to make and done in just 20 minutes. Gluten Free + Vegetarian Recipe.
This was given by a friend who's maid who is from Andhra and this is her recipe . Simple and spicy , just the way I like my food. 4 medium Karelas thinly sliced Chana Dal 1 Tablespoon 2 Tablespoon Coriander seeds 1 Teaspoon Black Peppercorn. 5-7 Dry red chilies 1 Onion -Chopped 2 Tablespoon Tamarind Paste 3 Tablespoons Grated Coconut Salt - to taste Add Red Chili Powder ( Optional ) Saute onions till brown, set aside.Saute Coconut till fragrant - cool and grind to paste with onions , add tamarind paste to this mixture. Saute in a the same wok with a dash of oil all the dry ingredients , grind to powder , and now add to the onion coconut paste. Heat oil , cook kerelas till done , stir frying them.Now add the paste mixture , cook a few minutes to blend in with the karelas . This comes out super delicious . http://sikandalous-cuisine.blogspot.in/ Sikandalous Cuisine https://www.facebook.com/groups/325180622895/
This Garlic Spaghetti Squash with Herbs includes a handful of toasted pine nuts and grated Gruyere cheese. Perfect light dish! Yummo!
Rhubarb is so often synonymous with desserts and sweet things, but its naturally tart flavor lends itself so well to salad dressings! You can make this salad dressing either by grating the ingredients, which I think makes a lovely texture for the dressing, or you can blend everything together for a nice, smooth pink dressing. It's amazing on summer salads, quinoa bowls, or even avocado toasts.
I absolutely love pad thai, and making this at home always leaves me reminiscing about trips to Thailand. I made my own vegan fish sauce to use for this recipe and coat the noodles in a deliciously sweet and savory sauce. I made this dish with tofu for protein, added crunch from bean sprouts and peanuts, tang from lime and an extra kick of spice from chili powder!
A recent visit to Nik and Edwina's Cookbook recipes tempted me to add this recipe
Fragrant, citrusy and with a touch of menthol, lemon myrtle is quite unlike any other ingredient. It’s the aromatic herb every Aussie kitchen needs!
This curried jackfruit penne is a great way to switch up your usual pasta nights! The curry and jackfruit pair so well together.
This vegan spicy garlic eggplant is perfectly comforting, packed with umami, protein, and spice! Get the full recipe here.
Hey everyone, I am a foodie and also a vegetarian. Coming from a primarily vegetarian culture i got to explore a lot of delicious food but when it comes to the international cuisines I am lost. I always wonder that there has to be at least one vegetarian traditional dish in every culture, so here i am asking for your help to be able to explore the delicious taste of your food and recipes. Thank you.
Here is the wonderful, totally delicious and completely BAD for you, Potato Scallop recipe.
Wentelteefrolletjes
