Slice the potatoes in half, then each half into 4 pieces and lay evenly on a lined baking sheet and possibly facing up. Don’t let the fries touch each other, so they get super crispy. – mix the oil with the garlic and season with s+p and drizzle over the potatoes. Toss well and bake for 20-25 minutes or until golden.⠀- take out of the oven and sprinkle on the herbs and serve with vegan tzatziki.⠀Enjoy!
Make the roux by cooking the flour and water until you get a curd. Set aside to cool to room temperature. In a medium bowl, combine the dry ingredients. Add the warm milk and roux to the bowl of a stand mixer fitted with the hook attachment. Then add the dry ingredients. Turn the mixer on medium-low and mix for 5-7 minutes until gluten develops and the dough feels elastic. Add the butter one tablespoon at a time and wait until it’s fully incorporate before adding more. Mix for another 5-7 minutes until the butter is completely incorporated and the dough is smooth and feels elastic.Shape the dough into a ball and transfer to a greased bowl. Cover and let rise for 60-90 minutes or until doubled in size.Gently deflate the dough and divide into 4 equal parts and shape into 4 balls.Cover and let rise for 15 minutes. Lightly grease a 25×10 cm loaf tin. Using a rolling pin, roll out each dough into an oval. Fold the two short edges towards the center. You should end up with a rectangle.Starting from one short edge, roll the dough into a log and place into the tin seal side down. Repeat with the remaining dough.Cover and let rise for another 30-60 minutes or until the dough reaches the border.Preheat the oven to 175C | 350F degrees.Brush the bread with some soy milk. Bake for about 15 minutes, then lower the heat to 160C and bake for another 10-12 minutes or until the top is golden brown.Remove from oven and let cool into the pan for 10 minutes before transferring to a rack to cool down completely.
In a large ceramic/enamel lined Dutch oven/pot (or similarly large stockpot) add the chopped white button mushrooms and the sliced baby Bella (cremini) mushrooms with 2 teaspoons of tamari. Sauté over medium-high heat until all (or most) of the water has been released from the mushrooms, then remove from the pot and set aside. Carefully wipe out the bottom of the pot with a clean, damp cloth and add the diced onion, sauté until soft, about 7 to 9 minutes. Add a splash of water here and there to prevent burning, then add the finely minced garlic. Sauté over medium heat for 30 seconds. Add the tomato paste, then all the remaining ingredients (including the mushrooms), except the cooked linguini. Simmer for 5 minutes to allow the flavors to marry. Taste test the flavor, add more seasoning, if needed.⠀⠀Take some of the sauce and mix it with the cooked linguini. Then serve with additional sauce over top and your favorite toppings. Turn on post notifications to stay updated with our latest posts⠀
To make dough, soak cashews in ½ cup hot water for 20 minutes. Transfer cashews and soaking liquid to a blender or food processor; blend until creamy.⠀
In a food processor fitted with a dough blade or a stand mixer fitted with a dough hook, combine cashew “cream”, potato flour, whole-wheat flour, salt, and 1½ cups water; mix to a smooth dough, adding water if needed to make the dough come together.⠀
Using a spatula, scoop the dough into a large bowl; let it stand for 10 to 15 minutes.⠀
To make filling, in a large sauté pan, combine mushrooms, onion, jalapeño, and garlic; sauté over medium heat for 10 to 15 minutes, stirring frequently, until the onion are translucent and the water from the mushrooms has cooked off. Add corn, miso, cumin, cayenne, and pepper; cook 5 minutes more.⠀
Add spinach and cook for 2 minutes, or until spinach is wilted. Add salt to taste. Transfer filling to a large bowl to cool for 5 minutes. Stir in cilantro.⠀
Preheat oven to 350°F. Line two baking sheets with parchment paper. Enjoy!
Combine warm water, yeast, and sugar in a large bowl. Set aside until frothy and foamy, about 10 minutes.Add the olive oil, non-dairy yogurt, salt, and flour. Mix to combine with a wooden spoon or fork, then transfer to a lightly floured working surface and knead with your hands for 5-10 minutes until a smooth soft dough forms. (Alternatively, use a stand mixer with dough hooks for kneading the dough).Place the dough in a lightly greased bowl. Cover with a damp kitchen towel or foil and let rise in a warm place until doubled, about 1 hour.
Cook Vegan Naan
After it rises, cut the dough into 6 pieces. On a floured surface, roll out each piece into an 0,2-inch (0,5cm) thick oval or circle. Preheat a cast-iron skillet (or non-stick pan) to medium heat and brush with a little oil or cooking spray. Cook each flatbread for 2-3 minutes or until bubbly and golden brown on the bottom. Flip over and cook for another 2-3 minutes. (Cover the cooked naan with a clean kitchen towel to keep warm and soft until ready to serve while you cook the rest). Vegan Garlic Butter Combine vegan butter with minced garlic. Add salt, pepper and chopped fresh herbs to taste.Brush the top of each hot naan with a bit of vegan garlic butter (or just coconut oil) as desired. Sprinkle with sesame and more fresh herbs, such as thyme, cilantro or parsley. Enjoy!
Mix flour, yeast & sugar in a bowl, then add-in wet ingredients. Using a dough hook, knead the mixture until a soft dough forms. Turn dough onto a floured surface, & knead for 4-5 minutes until you see a smooth top. Let the dough rest in a bowl for 30 minutes, covered.
Meanwhile, in a heated pan with 2 teaspoons oil, sauté ginger, mushrooms & garlic until fragrant. Add cabbage & sauce, cook for 2 minutes & spoon mixture into a bowl. Continue to sauté kale with a little oil & salt, then add to cabbage mixture along with chopped scallions, minced ginger, carrot & drizzle of sesame oil.
To make the buns, turn dough onto a floured surface & roll into a log. Divide log into 20-25 pieces & roll each one into a ball. Take 1 dough & flatten it slightly with your palm, then using a roller, roll it to about 3 inches round by leaving a good thickness in the middle. Place a heaping tablespoon of filing & pleat to seal.
In a heated pan with a drizzle of oil, place buns sealed side down & pan fry for 30 secs until the bottom turns light brown. Slowly add in hot water to cover ~1/3 of the buns, place lid over & turn heat to low-med. Cook until all water is absorbed.Serve warm with homemade chili oil in soy sauce.
Gather the ingredients. Preheat oven to 375 F.Cut potatoes into 1 to 2-inch pieces. Toss the potatoes with paprika, salt, pepper, onion powder, thyme, and oil. Let stand for 5 to 10 minutes. Put the potatoes in a lightly oiled open shallow baking pan and bake for 45 minutes, or until potatoes are tender.
Add the basil, cashews, olive oil, garlic, nutritional yeast, lemon juice, salt and pepper into a food processor. Pulse until everything is ground into a paste, but it still has a bit of texture, stopping to scrape the sides as needed.
DUMPLINGS:⠀Heat 1 tsp sesame oil in a pan and fry garlic, ginger, scallions and Napa cabbage on medium heat until the cabbage is soft and all liquid has evaporated. Place in a bowl and set aside.⠀Heat 2 tsp sesame oil in the pan and cook mushrooms on medium heat until slightly golden. Stir in with the cabbage and the remaining ingredients and let cool slightly.⠀Wet the edges of the wrapper with water and place a bit less than 1 tbsp of filling in center and fold in half-moon shape. Then, bring the two ends together and press firmly.⠀Cook dumplings in boiling water covered until they float to the top. Place dumplings on a plate.⠀⠀
SAUCE:⠀Heat the oil in a pan then remove pan from heat. Add all remaining ingredients and mix well. Pour the sauce on top of the dumplings and add garnish.