Veganism - recipes and ideas

IIlliiee wrote: »

https://deliciouslyella.com/2016/09/16/cacao-and-almond-energy-balls/ these, just these!
You can buy them in the supermarket but they taste so much better when you make them at home, really gooey and fudgy, you can freeze them really well.
They work amazingly as a base for Millionaire shortbread, so top with some vegan caramel https://pinchofyum.com/5-minute-magic-vegan-caramel-sauce
leave it to set in the freezer then pour melted dark chocolate on top, so so good

What is the best brand of vegan butter (especially for baking?) I've been vegetarian for 1.5 years, really wanting to go vegan. I've found some great alternatives, but butter is one of the unknown. I've tried Vitalife, and it just tasted like plastic to me, it had a really strange after-taste. I've heard Pure Olive Oil is supposed to be good. Any thoughts?

Are you in the US? Miyoko's Creamery cultured vegan butter is truly the best commercial vegan butter I've ever tried.

IIlliiee wrote: »

No I'm in the UK so order stuff from another country would just be expensive unfortunately

That makes sense. Have you considered making your own? I like this recipe (it's from the woman who owns the company that makes the butter I recommended above): https://luminousvegans.wordpress.com/2013/11/12/homemade-vegan-butter-miyoko/

[/quote]
Do you get Becel in the UK? Here in Canada, Becel makes a vegan margarine that I love for baking! (Could be other places too, I've never had to look!) [/quote]

According to the internet we do, it's branded as Flora, not Becel...not seen a dairy free version of it though, but I'll definitely keep my eyes open for it and give it a go!

WatchitBeginAgain wrote: »

I do a Pistachio Crusted Broccoli which is sinful.

PM for the recipe. I eyeball it so it won't be precise.

That sounds amazing. I love pistachios and broccoli . . .

recipes galore on my site

https://veganadvocate.azurewebsites.net/

alihoule93 wrote: »

IIlliiee wrote: »

Do you get Becel in the UK? Here in Canada, Becel makes a vegan margarine that I love for baking! (Could be other places too, I've never had to look!)

According to the internet we do, it's branded as Flora, not Becel...not seen a dairy free version of it though, but I'll definitely keep my eyes open for it and give it a go!
[/quote]

Awesome!! Yeah idk this one just says "vegan" on the actual tub. Packaging is green? Haha, though with branding you never know! [/quote]

Found it! Light green packaging and love it! Doesn't have that weird after taste that the other dairy free stuff does. Thanks for the suggestion!

I routinely cook vegetarian and/or vegan. Sometimes it is a whole meal, other times a good portion of the dishes. Since we like eat foods from around the world it is pretty easy. Favourites include Cuisines from across Asia/SE Asia.

Last night I made Balinese: jackfruit and pepper braised in coconut curry, gaddo gaddo, Nasi Goring as vegan dishes (I don’t use the shrimp paste in my spice mixes). I also made banana leaf wrapped prawns and sweet soy sauce braised chilli beef for the meat eaters...

For vegan recipes then oh she glows books are great too!

Best Veggie Burgers Ever

Original Recipe
https://www.embodyfitnessandnutrition.com/blog/copycat-crispy-quinoa-vegefi-burgers

Ingredients:
• 1 cup uncooked quinoa
• 1 cup uncooked small green lentils
• 1 medium onion, chopped
• 1 medium zucchini, shredded
• 2 medium carrots, shredded
• 12 baby bella mushrooms, finely minced
• 2 cups red wine
• 1 cup vegetable broth
• 1 cup grated Parmesan cheese (optional)
• 2 cups plain panko breadcrumbs
Salt, pepper, garlic, onion, herbs, etc
I cook with Smart Balance or Kerrygold.

Directions:
1. In a medium-size saucepan, bring 2 1/2 cups of water to a boil. Add the lentils, turn heat to low and cover. Cook for 35 minutes, or until lentils are soft and water is absorbed. Meanwhile, in a separate saucepan, bring 2 cups of water to a boil. Rinse the quinoa well before adding to the boiling water. Turn heat to low, cover and cook for 15-20 minutes until the water is completely absorbed. Set the quinoa and lentils aside to cool.
2. In a sauté pan, heat the 2 tablespoons of butter on medium and add the onion. Cook until caramelized, about 15-20 minutes, stirring frequently. Add the zucchini, carrot and mushrooms. Continue cooking until softened, giving it the occasional stir. Season to taste. Remove from heat and transfer the vegetables to a mixing bowl to cool.
3. Pour the wine and broth into the same sauté pan and bring to a slow rolling boil. Don't forget salt, pepper, and herbs. Cook until reduced to 1/3 of a cup. Add the wine reduction and the cheese, if using, to the vegetable mixture. Then stir in 2 cups of cooked lentils, 2 cups of cooked quinoa and the breadcrumbs. Transfer half of the mixture into a blender and puree. Spoon the puree back into the mixing bowl and stir until evenly combined.
5. Pour the remaining cooked quinoa onto a cookie sheet. Use a rubber spatula to spread it into a thin layer. Form the vegetable mixture into 8 patties. Firmly press each patty onto the cooked quinoa layer. Flip the patties over and repeat. Then, gently press the palm of your hand around the edges and over the sides of each patty to ensure that the quinoa completely coats the patties in a thin layer. Brush off any excess.
6. Clean the sauté pan, heat the butter over medium high heat and cook the patties individually, 3-5 minutes per side. Use a thin spatula to gently flip the patties. Cook until both sides are golden brown. Add a slice of cheese if using, and cover the pan until the cheese melts. I suggest an open faced sandwich with sharp cheddar and Dijon mustard.

Yields 8 burgers

You can make the patties and freeze them. Just defrost and cook as usual.