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Best Of Vegan

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            Wonton dumpling soup by @<a href=woon.heng 🧡 . (yields 30-40 wontons)⁣ Ingredients:⁣ ~ 1 package vegan wonton wrappers, thaw at room temperature⁣ ~ 3 cups of Napa cabbage, julienned ~ chopped: 1 carrot, 6-8 caps soften shiitake/black mushrooms, 3/4 cup of chopped tofu (used local fried tofu/ pan fry 8oz firm tofu & season with salt)⁣ ~ 1 bunch of mung bean thread, soaked in hot water until soft ~ 3 tsp soy sauce/tamari, 1 tsp grated ginger⁣, sesame oil, oil, white pepper & salt to taste, & handful of chopped scallions⁣ ~ blanched green veggies⁣ ⁣Soup - Homemade/veggie stock seasoned with scallions, fried shallots, & white pepper⁣ ⁣Place julienned Napa cabbage in a large bowl & gently massage it with 1 teaspoon of salt. Set aside for 10-15 minutes. Meanwhile, in a heated pan with 3 tsp oil, sauté mushrooms until fragrant, add in carrot, tofu, ginger & stir continuously for 1-2 minutes. Drizzle some sesame oil, add soy sauce, & cook until mixture is coated with sauce. Turn off heat.⁣ Using a cheesecloth or with your palms, squeeze all liquid out from Napa cabbage. Add Napa cabbage, tofu mixture, mung bean threads, chopped scallions in a bowl & mix until well combined. Season with white pepper, sesame oil and salt, if needed.⁣ ⁣(See @woon.heng’s IG story highlights for a video on how to wrap these). In a big pot with hot boiling water, slowly put in wonton one by one, do not clutter. Cook until wonton floats. Place wontons in a bowl & ladle soup over, add blanched veggies & garnish with scallions & white pepper. Serve warm. ">

Best Of Vegan

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            Tofu bokchoy potstickers by @<a href=woon.heng 🧡 . ~ 1/2 block of firm tofu, drained and pat dry and cut into small cubes ~ 8 caps of Chinese mushrooms, soaked until soft, chopped ~ 2 tsp black bean sauce (substitute with 2 tsp soy sauce + 1/2 tsp maple syrup) ~ 1lb bok choy, washed and julienned into thin strips ~ 1 package of dumpling wrapper ~ sesame oil ~ salt and pepper to taste Place julienned bok choy in a large bowl with 1/2 tsp salt, using your hands, gently fold all the veggies together. Set aside for 15-20mins. In a heated pan with 1tsp oil, saute mushrooms until lightly brown, add black bean sauce and stir until well combined, set aside and pan fry tofu cubes until lightly brown. Place both ingredients in a big bowl. Using a cheesecloth or just with your palms, squeeze as much liquid out as possible from your bok choy. Add to your tofu mixture, combine well & season. Place a dollop of mixture in the middle of your wrapper, moisten side with water and pleat to seal. Repeat until you are done with your mixture and then pan fry them.😉 In a heated pan with oil, place dumpling, bottom side down and cook until brownish, add enough boiling water to cover part of the dumpling, cover lid. Turn heat to low-medium and let simmer until all water is absorbed. Serve with gingery black vinegar and chili. ">

Best Of Vegan

Best Of Vegan

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            Vegan Buckwheat Chocolate Mugcake by @<a href=theoliveandmango 🧡 . makes 1 mug cake Ingredients ¼ cup buckwheat flour 1 tbsp cocoa powder plus more for dusting ¼ tsp baking powder 1 ½ tbsp sugar ¼ tsp of espresso powder or instant coffee Pinch of salt 5 tbsp of almond milk (or your choice of non dairy milk) 2 tbsp coconut oil or your choice of vegetable oil ¼ tsp vanilla extract 1 heaping tbsp of filling of your choice - I used chocolate hazelnut spread but peanut butter or almond butter would work and so will a fruit purée Cream topping 1 can coconut cream, set overnight in the fridge 3 Tbsp. powdered sugar (optional) 1 tsp. vanilla extract Directions Mix together the flour, cocoa powder, baking powder, sugar, and salt, using a whisk. Add the milk and vegetable oil and whisk until well combined. Scrape into a microwave-safe mug, small bowl or ramekin And then spoon your choice of filling into the middle of the cup Place the cup in the microwave and then cook the cake for around 70 seconds on high. To make the coconut whip topping: With an electric mixer, whip up the solid coconut cream from the can (if you are using cream, the majority of the can should actually solidify) and powdered sugar until fluffy. Add the vanilla and fluff up for another 30 seconds. (Any extra will keep for a few days in a sealed container for a few days - you may just need to whip again before using) Add a dollop of coconut cream on top and serve right in the mug/ramekin while it’s nice and warm (icecream is also great on top) Recipe Notes You can mix this whole thing in your mug or ramekin if you want to avoid washing up an extra bowl, but it will be easier to get rid of lumps in a bowl. Sift the cocoa if you find that it’s lumpy. [Recipe as posted on oliveandmango.com] ">

Best Of Vegan

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            Stracciatella, maqui berry, and white chocolate cheesecake by @<a href=alltheworldisgreen 💜 . Crust: 80 g toasted almonds (ground), 80 g toasted cashews (ground), 3 T coconut oil, 10 g cacao powder , 2 T agave * 1st layer: 240 g cashews(previously soaked for min 4 hours), 100 g coconut cream (the thickened cream from a can of full-fat coconut milk), 4 T agave, 4 T coconut oil, 3-4 T lemon juice, 50 g dark chocolate (chopped) * 2nd layer: 160 g cashews(previously soaked for min 4 hours), 80 g coconut cream (the thickened cream from a can of full-fat coconut milk), 2 T coconut oil, 100 g vegan white chocolate, 1-2 T agave, 2 T lemon juice, 2 t maqui berry powder, 3-4 T almond milk * Line the base of a 16 cm cake tin with baking paper. Process all the crust ingredients until the mixture sticks together. Press the crust mixture evenly into the cake tin. * 1st layer: Place all the ingredients (except chocolate) in a high-speed blender and process until the mixture is smooth and creamy. Gently stir in chopped dark chocolate pieces and layer the filling on top of the crust. It's best if you put chopped chocolate pieces in the freezer for half an hour before adding it to the filling (make sure it's not warm from blending) to ensure that chocolate pieces won't melt. * 2nd layer: Melt the chocolate in a medium pot over low heat. Place all the ingredients in a high-speed blender and process until the mixture is smooth and creamy. Pour the mixture on top of the first layer. Place the cake in the freezer to set for at least 3-4 hours. ">

Best Of Vegan

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            Silky smooth cacao and vanilla bean slice by @<a href=panaceas_pantry 💗 . Base 1/2 cup pecans 1 Tbsp coconut flour 1/4 cup raw cacao Pinch good-quality salt 6+ Soft Medjool dates 1. Add everything except the dates to a food processor. Pulse until very small crumbs have formed. 2. Add dates (ensure you remove pips), and pulse until the mix starts to clump together (if this doesn't happen, add more dates). 3. Press into a small tin of choice (I used a 10cm square one) Creamy vanilla filling 1 cup raw cashews, soaked 4 hours 1/4 cup coconut cream 2-3 tsp pure vanilla extract (start with less, add more to your liking) 2 Tbsp rice malt syrup 2 Tbsp coconut oil 1. Melt coconut oil and set aside to cool 2. After 5 minutes, add all ingredients to a high-speed blender and blend until very smooth. Pour into your base and set in the freezer Chocolate topping 1 Tbsp raw cacao 2 tsp rice malt syrup 2 tsp coconut cream 2 tsp coconut oil 1/2 tsp vanilla extract 1. Set up a heatproof bowl over a pot of just simmering water. Heat bowl, then turn off water. 2. Add coconut oil and allow to melt. Once liquid, add remaining ingredients then whisk until smooth. Pour final later onto cake, and reset in freezer. For me, this made 9 squares. Store in an airtight container in the fridge (up to a week) or freezer (for 3 weeks). You can easily exchange rice malt syrup for your preferred liquid sweetener, cacao for carob, Medjool dates for Turkish dates (just soak them first) or pecans for wants. Enjoy! ">

Best Of Vegan

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            Baked tofu in chili garlic sauce, lo mein noodles and garlicky sesame baby bok choy by @<a href=cookingforpeanuts 🧡 . Recipe: Press 1-14oz block extra firm tofu to remove excess liquid. Cut into approximately 1-inch cubes. Transfer to bowl and with with enough garlic powder and paprika to coat tofu cubes. Bake at 400F on lined sheet until slightly crispy, about 20 minutes. Meanwhile whisk sauce: 2 minced garlic cloves + 2 tbsp sambal oelek + 3 tbsp low-sodium tamari or soy sauce + 2 tbsp rice vinegar + 1-1/2 tsp maple syrup (or to taste) + 1/2 tsp cornstarch. Heat sauce on low while whisking until slightly thickened. Add baked tofu to saucepan and mix. Heat another 30 seconds. | Bok choy: Either 1) oil-free option: cook sliced garlic in a shallow layer of vegetable broth for a minute. Cut baby bok choy into 4 pieces lengthwise and add to broth. Cover and allow to steam about 1 minute or until slightly softened. Mix in a little tamari or soy sauce and top with sesame seeds. Or 2) Remove leaves from base of baby bok choy. Sauté sliced garlic in a little neutral oil for about 30 seconds. Add bok choy leaves and a little tamari or soy sauce and cook another minute until leaves just soften. Remove and top with sesame seeds and a little toasted sesame oil. ">

Best Of Vegan

Best Of Vegan

Best Of Vegan

фото от Best Of Vegan с описанием
            @<a href=bestofvegan is officially 5 years old today 💚🎉 Thank you all so much for the continuous support since day one. I (@kimjuliehansen) created this platform to show people how amazing and delicious vegan food can be and that we can make ethical choices without having to sacrifice taste. It’s turned into such a wonderful community since then and I couldn’t be more grateful. Let us know what you’d like to see more of in 2019 and we’ll do our best to make it happen. Again, thank you SO much to all 1.6 million of you and a very special thank you to all the bloggers, recipe developers, hobby chefs and professional chefs who so generously allow us to share their work. 💚💚💚 ">