If you're looking for a great vegan dumpling recipe, you've come to the right place! Dumplings at restaurants can sometimes contain pig parts, so try these veggie dumplings for a kind option.
I promise they are not hard, and you actually freeze the stuffed pancakes for an easy breakfast when having guests.
This post, on top of the rare fact that it's the third dessert-recipe within two weeks, is also going to take a rather unconventional introduction. Instead of my usual babbling on my, more often than not, unpleasant stories/inspirations behind a certain recipe, I'm going to gratefully credit...
Pick ‘n’ mix couscous fingers When my son Harry was a bub he used to love finger foods and once he started to refuse being spoon fed I found myself dreaming up new and interesting hearty finger food ideas. If you aren’t keen on the fingers but like the idea, skip the baking step and add …
These eggplant ‘katsu’ pieces have that really crispy exterior from the bread crumbs and you get that silky texture from the eggplant once you take a bite. Overall this bowl was so comforting and satisfying—and really enjoyed all the textures since I enjoyed the eggplant with some Japanese curry sauce and rice.
Tento recept je od Slovenky žijící v Indii Michaely S. Samanth a moc jí za něj děkuji. Už jsem parathy několikrát jedla v indických restauracích a teď už vím, jak na ně i doma. Míšo díky ! Podávejte jako přílohu třeba k jednoduchému kuřecímu curry. Na přípravu budete potřebovat: 1 a půl hrnku hladké mouky 2PL ghí ( přepuštěné máslo ) nebo rozpuštěného másla 1/2KL soli cca 1 hrnek vlažné vody Na náplň: 4 menší brambory dvě hrsti špenátových listů 2 stroužky česneku koření dle chuti ( garam masala, římský kmín, mletý koriandr a kurkuma ) čerstvá petrželka nebo koriandr ( kdo má rád ) sůl ( možno přidat i nastrouhaný sýr ) Postup přípravy receptu: Nejprve dáme vařit doměkka brambory ve slupce. Ty necháme vychladnout a poté oloupeme. Mouku smícháme s ghí nebo rozpuštěným máslem, osolíme a postupně zapracováváme vodu tak, aby nám vzniklo nelepivé těsto. Nemusíte nutně použít všechnu vodu. Kdyby těsto příliš lepilo, přisypte malinko mouky. Z těsta uděláme bochánek a necháme ho v utěrkou přikryté misce půl hodiny odpočinout. Mezitím v misce vidličkou rozmačkáme brambory, přisypeme koření, osolíme, přihodíme spařené špenátové listy a do směsi rozmačkáme česnek. Vše dobře promícháme a utvoříme 5 stejně velkých kuliček. Těsto rozdělíme také na 5 částí a vytvarujeme do bochánků. Každý bochánek vyválíme a poklademe kuličkou ze směsi. Zabalíme jako buchtu a zlehka opatrně ( aby nám těsto nikde neprasklo ) rozvalujeme do všech stran, aby nám vznikla placka cca 0,5cm silná. S těstem se dobře pracuje,tak nemusíte mít strach. Suchou pánev ( nejlépe litinovou nebo se silným dnem ) rozpálíme na maximum, poté ztlumíme na polovinu a placky opečeme z obou stran. Budou se nám tvořit hnědé puchýře a placky se budou nafukovat. Po vyjmutí opět splasknou. Hotové placky potřeme rozpuštěným máslem.
Out of the numerous little bites that came out of my kitchen so far this year, these have to be in my top 3. Inspired from Mediterranean cuisine where eggplant holds a prominent role, these Eggplan…
If you are of Eastern European heritage, one of your favorite winter meals is bound to be sarma . Sarma varies from region to region and...
Another year has come and it is almost time for Chinese Lunar New Year again. In China, one of the most popular dishes around this time of the year is dumplings. Family and friends would get together and prepare and eat dumplings together. In this recipe, the dumplings are filled with only vegetable
Japanese cabbage pancakes, or okonomiyaki, are an easy and delicious appetizer or side dish, made with fresh cabbage and scallions.
This General Tsos Tofu recipe is crispy bites of extra firm bean curd coated with a spicy sauce that is sticky and sweet. It is a delicious Chinese recipe served on top of a bed of rice with steamed broccoli.
Naughty Naturopath Dad is quite a good cook and even though he doesn't get to cook as much as he'd like due to the time he gets home at night, on the weekends he loves to get in the kitchen and whip up some of his favourites and also do some experimenting! These fritters were one of his quick creations and even though they are mega simple, I thought I'd share because who doesn't love simple and delicious? Plus veggie fritters can be a snack or eaten as breakfast, lunch or dinner!
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A deliciously creamy carbonara sauce with fried bits of smoked tofu gives you everything you want from a vegan carbonara dish.
En ljuvlig linssoppa med ingefära, gurkmeja och kokosmjölk! En näringsrik soppa som lyser upp i höstmörkret Linser är verkligen en fantastisk råvara för snabb vardagsmat. De tar knappt någon tid att koka och är så tacksamma att blanda med andra ingredienser som krossade tomater och kokosmjölk. En s
Custardy on the inside, crispy on the outside, okonomiyaki are the ultimate comfort food. More at PBS Food.
This vegan crunchwrap is INSANE! You can stuff this bad boy with whatever you like - I made it with sofritas tofu and cashew queso. SO GOOD! Favorite vegan recipe to date.
In our series, "Win a Cookbook," we give you a preview of a cookbook we love, then let you vote for the recipe you most want us a reveal. By voting, you enter to win a free...
Welcome to our culinary haven, where we bring you a delightful assortment of gourmet recipes, culinary inspirations, and kitchen adventures. Our 'Delicious Dishes' category is a treasure trove of delectable delights, offering a diverse selection of recipes, from savory sensations to sweet treats. Discover the magic of cooking with our 'Culinary Creations' and embark on a journey that celebrates the art of cooking. Explore 'Flavorful Fare' from various cuisines, and master the kitchen with 'Cookbook Classics' that have stood the test of time. Whether you're a seasoned chef or a novice in the kitchen, 'Gourmet Goodies' welcomes you to savor the world of food with open arms. Join us in unraveling the secrets of 'Epicurean Eats' and 'Yummy Yields,' where every recipe is an adventure waiting to be explored. Our 'Kitchen Chronicles' take you on a delicious ride through the world of 'Foodie's Favorites,' where the magic of cooking comes to life. Get ready to tantalize your taste buds and let your inner 'Cuisine Connoisseur' shine with our 'Savory Sensations.' Enjoy a culinary experience like never before with the 'Kitchen Magic' that's just a click away. From family classics to gourmet masterpieces, there's something for everyone in our 'Tasty Treats' collection.
If you're looking for a hearty vegan main dish, look no further! These delicious Vegan Japanese Eggplant No-Meatballs are plant based but savory, satisfying, and covered in a homemade teriyaki sauce.
This simple baked eggplant casserole is an easy idea for dinner. Known as “Imam bayildi” in Turkey, thinly sliced eggplant combines with canned diced tomatoes, yellow onion, garlic and herbs into a lasagna-like slab. Made using a combination of the stovetop and oven, it’s a deliciously simple, flavorful meal that is also vegan, paleo, gluten-free and dairy-free.
Finally the final post in my vanilla cake series! Every time we have a family weekend at the cottage, my sister in law sends me recipe ideas that the whole family can enjoy (vegan and non). I was never that in to Twinkies, but it is a rather fun way to eat cake and frosting. She send me this recipe which looked good, but I wanted to make the traditional filling so it could be stable at room temperature. There is a little bit of wiggle room with this recipe. The problem I had was getting the bleedin' cakes out of the pan. No amount of greasing, flouring, etc. made it any easier, so I had to go with a more durable cake so it could get it out of the pan in one piece. If you are better at getting cakes out of a pan than I am, you can add up to 2 tbsp more milk and up to 2 tbsp more sugar (see pic below). INGREDIENTS Makes 8 Cake - 100g cake or pastry flour - 50g all purpose flour - 3/4 tsp baking soda - 1/2 tsp baking powder - 1/4 tsp salt - 1/2 cup soy milk - 1 tbsp lemon juice - 1 tbsp orange juice - 1/2 cup sugar - 1/3 cup oil - 1/2 tsp vanilla extract - 1/2 tsp lemon extract - 1/4 tsp almond extract Filling - 2 tbsp all purpose flour - 1/2 cup soy milk - 3/4 cup icing sugar - 1/4 cup cold margarine - 1/4 cup coconut oil, room temp - 1/4 tsp salt (or to taste) - 1 tsp vanilla extract METHOD Preheat oven to 350 degrees Cake 1. Sift together dry ingredients in a medium bowl. 2. In a separate bowl, whisk together soy milk, orange juice, and lemon juice. Whisk in sugar, oil, and extracts until smooth and consistent. 3. Add wet ingredients to dry and gently whisk until smooth. Divide batter evenly in the separate sections in the pan (60g per section). 4. Bake for 16-20 mins, or until golden and baked through. 5. Allow cakes to fully cool before removing from pan. Filling 1. While cakes are baking and cooling, make your filling. Whisk flour into the soy milk in a small saucepan. Place over medium heat and whisk until thick and cooked through. Set aside to fully cool. 2. When flour mixture is cool, use a hand mixer to beat in the icing sugar, the margarine, coconut oil, and salt. When fluffy, beat in extract. Place in fridge to cool down for a least 30 mins. 3. Put filling into a piping bag fitted with a #5 tip (or similar). Poke the tip into the underside of the Twinkies in three or four spots along its length and gently squeeze in filling. You will feel the Twinkies swell. Don't over fill. These cakes have the additional soy milk and sugar. You can see that they are more tender (and are overfilled) but that has resulted in some breakage getting them out of the pan, and some splitting when they were filled. They tasted amazing, though.
Tonight, after a few weeks of new-veganism, I knocked up this hottie in my little kitchen. (I should rewrite that, but I’m not going to.) I have been working my way through a lis…
With stories about healthful information offered up in engaging style, V for Veg will delight veg-heads & may spur meat eaters to explore vegan options.
Medical Medium: Crumbed Cauliflower Steaks - now at www.medicalmedium.com
This vegan scallop recipe will have you amazed! Who knew that marrying a miso glaze to a king oyster mushroom could lead to these stunning vegan scallops! This dish is dazzling and made even better with the addition of soba noodles!
(Vegan) Persian Eggplant Stew
These Spanish spinach croquettes are a typical tapa in bars all around Spain. They’re simple to make, packed with flavour and make a great vegan party finger food or appetizer!
En treveckorssallad med vitkål och morötter, även kallad pizzasallad, är en smidig sallad att ha redo i kylen. Det känns också som en höstsallad, tycker jag
