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Vegan Recipes
I made homemade pickled beets for the first time. It was easy: wash, peel, boil, slice, and marinate in a simple brine (vinegar, water, garlic cloves, peppercorns, salt, etc.). A wide-mouthed mason jar is ideal. And then you have a tasty homemade side/ garnish/ pickle on-hand that you can add to any meal. Yum! Would recommend. I feel there's a lot of margin for error on this recipe, and also that I could improve my brine game over time :P. The one warning: be careful of beet juice stains! Don't let beet juice sit on something stainable if you don't want it to stain!
www.myplantifulcooking.com
jessicainthekitchen.com
itdoesnttastelikechicken.com
www.connoisseurusveg.com
Personally I like it better without the vegan sour cream, but it's up to you
www.teaforturmeric.com
thefoodietakesflight.com
www.connoisseurusveg.com
www.loveandlemons.com
Based on video: https://www.youtube.com/watch?v=S7eHENYUeeg Ingredients, translated to help: Black beans - feijão preto | Tofu | Onion - cebola | Garlic - alho | Green bean - vagem | Zuchinni - abobrinha | Bell pepper - pimentão | Tomato sauce - extrato de tomate | Tomato (take the watery inside out) - tomate | Carrots - cenoura | Salt - sal | Black pepper - pimenta do reino | Bay leaves -folha de louro | Fried Cassava - mandioquinha | Capsicum bacattum -pimenta dedo de moça | Tabasco spice - pimenta tabasco | Chives - cebolinha | Coriander - coentro | Coco pieces - coco | Tabasco spice Rice - arroz | Orange slides - laranja | Corn flour
www.thezestyrd.com
I find myself making this one every week since it's so tasty and easy to make. The sauce is really versatile, so I often put it on other things too, like stir fries, rice, etc.
I'm new to owning an instant pot so I'd love to see what everyone likes to make.
I've found so many variations e.g. soak for 6 hours (minimize fermentation), soak for 3 days (to maximize available nutrients and purge phytic acid); scrub to remove skins, or don't; change water...or don't; blend, boil, strain; blend, strain, boil; boil, blend, no straining; Boil no more than 15 minutes or it will taste like miso paste Vs 20 minutes...Vs longer because beans take a long time to cook extra condiments or thickeners Vs just sugar. Sooo...has anyone tried a few of these to tell me which differences to expect? I was leaning towards soak 24h, scrub skins, boil 15m, blend (my blender is not that strong, so that's why I'm boiling first, add sugar (no straining). Is there a configuration that is less bitter or closer to nut milk? I'm trying to understand why I am doing things, so that I can control it, otherwise I'm just following random recipes and tweaking with no idea what's happening :P PS: https://m.youtube.com/watch?v=GWoP0lc-KqY&pp=ygUIc295IG1pbGs%3D added this recipe with the "burnt pan" trick.
thatgirlcookshealthy.com
www.veganbunnychef.com
sweetsimplevegan.com
lovingitvegan.com
Not sure if I already posted this already but the SO and I made this last night and it was awesome. I used like 4-5 garlic cloves instead of the 1 tsp and I didn't measure the herbs but instead just added them until it smelled right. Other than that no adjustments needed.