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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

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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

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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            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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            @<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. 💚💚💚 ">

Best Of Vegan

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            Garlic Mushroom and Spinach Pizza by @<a href=biancazapatka 💚 . Ingredients 1 batch vegan pizza dough (1/2 lbs) (gluten-free, if desired) Spinach Cheese: 7 oz spinach (200 g) fresh or frozen 3 garlic cloves salt, pepper to taste 2/3 cup dairy-free cream cheese (150 g) 3/4 cup dairy-free cheese (75 g) shredded Roasted mushrooms: 1 tbsp olive oil 5 oz mushrooms (150 g) salt to taste Topping: 2 tbsp pine nuts Instructions Heat your oven to 400°F (200°C). Roll out your pizza dough with a rolling pin. Place the pizza dough onto a baking sheet lined with parchment paper. (You can also use a pizza pan or pizza stone). If using frozen spinach, simply thaw and squeeze the liquid. If using fresh spinach, bring salted water to a boil in a pot. Add spinach and cook for 1-2 minutes until it starts to wilt. Then squeeze the spinach well and chop roughly. Heat up a little oil in a small pan and roast garlic for 30 seconds while stirring. Then add the cream cheese along with the spinach. Season with salt and pepper to taste and stir to combine. Spread the spinach cream mixture over your pizza dough followed by vegan cheese. Bake the pizza for about 10-15 minutes until cheese is melted. In the meantime, fry mushrooms in a pan with some oil for 6-8 minutes until golden browned. Add a little salt to taste. Toast pine nuts in another pan without adding any oil. When your pizza is done top with mushrooms and pine nuts if using. Enjoy! ">

Best Of Vegan

Best Of Vegan

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            Thai red curry with tofu, noodles, zoodles and broccolini by @<a href=cookingforpeanuts 🧡 . Sauté 1 small white onion (small dice) in 1 tbsp neutral oil until translucent, about 5 minutes. Add 3 minced garlic cloves and 1 tbsp finely grated ginger. Sauté until fragrant, about 30 seconds. Add 2 tbsp Thai red curry paste and keep mixing on medium heat, about another minute. Add 1-15oz can coconut milk and 1/2 cup water and stir. Add bite-size broccoli florets (or other quick-cooking vegetables) and extra-firm tofu (3/4 inch cubes) and simmer until broccoli is fork tender. Remove from heat and stir in 1-2 tbsp tamari/soy sauce, 1 tbsp fresh lime juice (or to taste), 1 tsp sriracha (optional) and salt to taste. (Add a little brown sugar if desired.) Topped with cashews, red chili flakes, sesame seeds, fresh basil. Served with zoodles and brown rice + millet ramen. ">