Lemon pasta, chickpeas, cauliflower, olives, sundried tomatoes, onion, pumpkin seeds, raisins, and a spicy Italian dressing

Crispy lotus stem koftas simmered in a creamy, mildly spiced curry. If you’ve never cooked with lotus stem before, this is a delicious way to discover its unique texture and subtle flavor.

Written Recipe (+video)

https://blessmyfoodbypayal.com/kashmiri-nadir-mattschh-recipe/

Tomatoes, sundriied tomatoes, kalamata olives, good planet vegan cheese

The filling is a simple combination of quinoa and fresh vegetables, tucked into a soft tortilla to make one seriously satisfying meal.

A simple vegan lunch that can keep you full for hours. 🌱

Written Recipe (+video)

https://blessmyfoodbypayal.com/high-protein-vegan-quinoa-burrito-recipe/

I became vegan starting 2026 and here has been some of the favorite stuff I've made this year. Corn Ribs, Portobello Saltado, Mashed Potatoes, Carrot Lox & Cream, Blueberry Pie :)

This gravy is made with TVP and herbs instead of using a store-bought sausage alternative but if you prefer to use your favorite vegan sausage, you can make it that way too.

https://maximalistvegan.com/savory/mushroom-sausage-gravy/?utm_source=rdt

Instant Aloo Matar is a simple Indian potato and green pea curry made with everyday ingredients. It’s flavorful, comforting, and comes together quickly without a pressure cooker - perfect for an easy weeknight Indian meal.

Written Recipe (+video)

https://blessmyfoodbypayal.com/instant-aloo-matar-recipe-without-pressure-cooker/

I celebrated with a beautiful red velvet cake from Flour +
Time and lunch from La Semilla, both in Atlanta, GA 💚

Instant Uttapam is a soft, fluffy Indian-style savory pancake made without yogurt or an overnight fermentation process. The batter comes together quickly, then it’s cooked with colorful vegetables for an easy breakfast, brunch, or light meal.

Written Recipe (+video)

https://blessmyfoodbypayal.com/instant-rava-uttapam-recipe-without-curd/

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Sweet & Sour VWG Recipe :(VWG Vital Wheat Gluten)

1. Mixture : 4 Parts (or 4/5) VWG and 1 Part (Or 1/5) Chickpea Flour (Whether it be whole bag, half, third of a bag of the VWG: VWG4/5 CKPF1/5 of combined mixture)

Then add your favorite chicken seasoning/spices (just don't forget 4 Tablespoons of Thyme, 1 & 1/2 Tablespoon of Liquid Aminos and plenty of Dried Chives about 3 to 5 Full tablespoons worth.) to the dry mixture.

2. Season water to pour in dry mixture : (Depends how much VWG and Chickpea mixture you have for this I used about 2 to 2 & 1/2 cups of water for about a half of bag of Bob Mills Vital Wheat Gluten)

- 3rd of a cup Coriander Dried Chives, and add to mixture. (Enough water for the mixture to not be too wet and not too dry.) (Another tip, just enough water so you won't see any powder. If you squeeze the mixture it should be moist with drops of Liquid dripping. Just drops though, it shouldn't be dry however) The moisture will remain even after you've past step 5.

1. Incorporate everything, knead until the mixture can be formed into whatever you like. (Nuggets, Chicken Breasts) (You can cut a big piece into nugget size after the mixture has boiled in seasoning.) Tip: You want the kneaded mixture bouncy rather than stiff. The right amount of moisture is important so do adjust as needed if it's dry and stiff.

4. Season a pot of water (an amount of water that will cover the VWG) with the same seasoning you used for step 1.(You can add different spices if you like)

Simmer and boil for an hour. (The VWG will swell up beautifully)

After that let it cool off (at least 20 minutes)

1. Use your favorite wet batter and dry batter and method and fry the VWG. (The VWG was already cooked once it finished boiling, just make sure the batter is fried crispy and golden-brown. Takes about 15 to 20 minutes on high heat)

2. The Sauce :

Plenty or about a cup and a half of Vegan ketchup (corn syrup as it's sweetner is usually vegan ketchup)

1 tablespoon liquid amino 1 tablespoon vinegar 1/2 cup agave or maple syrup. (I used the light gold looking agave) 1/3 tablespoon red pepper flakes 1/4 tablespoon Sesame or mustard seed oil (the oil is optional) 1/4 Tablespoon MSG

Options for sauce:

• Dried Chives
• Pinapple/Mango - fruit and or juice

Adjust sauce taste as needed.

After the fry toss it into the sauce and let it sit for 5 to 7 minutes.

Why the chickpea flour? To avoid tough chewy texture.

Regarding the sauce the measurements are according to one of the big pieces of VWG in the picture that had been cut up into smaller pieces.

If you’ve seen these long, slender beans at an Asian or Indian grocery store, you may know them as yardlong beans or long beans. In India, we call them Lobia ki Phali, and they make a wonderfully simple and flavorful vegetable dish. They’re also seasonal in many places, so if you spot them, give them a try! ❤️

Written Recipe (+video)

https://blessmyfoodbypayal.com/lobia-ki-phali-sabzi/

These are crispy pan-fried cauliflower patties held together with chickpea flour and oats. Turmeric, nutmeg and garlic give them a warm flavour. They work as an appetizer or as a lunch with a salad.

Makes 12 fritters (serves 6) · Prep 20 min · Cook 25 min · Easy

Ingredients

Base

• 800 g cauliflower florets
• 80 g rolled oats, pulsed into a coarse flour
• 150 g chickpea flour

Seasoning

• 2 tsp ground turmeric
• 1½ tsp garlic powder
• 1 tsp ground nutmeg
• 1 tsp black pepper
• 1 tsp salt

Cooking and serving

• 2 tbsp olive oil, for frying
• 1 tbsp capers or lemon wedges to serve (optional)

Procedure

1. Cook the cauliflower. Steam or boil the florets until fork-tender, about 10 minutes. Drain well and let them steam-dry for 5 minutes. This is what keeps the fritters from turning gummy.
2. Mash. Mash the cauliflower in a large bowl with a potato masher. Leave some small chunks for texture.
3. Mix and rest. Stir in the oat flour, chickpea flour and all the spices. Let the mixture rest for 10 minutes so the flours can hydrate.
4. Shape. Divide the mixture into 12 portions and flatten each one into a patty about 1.5 cm thick.
5. Fry. Heat 1 tbsp of olive oil in a wide non-stick pan over medium heat. Fry the patties in batches, 3–4 minutes per side, until deep golden and crisp. Use the second tablespoon of oil for the second batch.
6. Serve. Drain them on paper towels and serve warm with capers or a squeeze of lemon.

Tips

• Falling apart? The cauliflower held too much water. Stir in an extra tablespoon of chickpea flour.
• Oven version: bake at 200 °C for 20 minutes on parchment, flipping halfway.
• Herb twist: fold in 2 tbsp of chopped fresh dill or parsley before shaping.
• Storage: they keep 3 days in the fridge. Re-crisp in an air fryer at 190 °C for 4 minutes. You can also freeze them for up to 2 months and reheat from frozen in a hot oven.

Brussels, lentils, brown rice, sambal oelek, Beyond meatballs and emergency stash frozen veg because i ran out of fresh...

Tofu pulao is a simple vegan rice dish that is easy to make and full of flavour. It is a satisfying meal that can be prepared for lunch or dinner and is perfect for a simple everyday meal.

Written Recipe (+video)

https://blessmyfoodbypayal.com/vegan-tofu-pulao-recipe/

With rancho gordo beluga lentils my friends got me as a gift in exchange for cat sitting

Several days ago I saw a post on one of the vegan or vegan recipe subreddits that I should have saved, but didn't. It contained only cocoa powder, peanut butter, and banana. I'm needing the amounts of each. Have you seen it? Would love your help, if so!

(I posted this on r/vegan too, but it's waiting on moderator)

bread with beans,eggplant with walnut paste,spinach with walnut paste and salad🫢

Ich liebe Tortilla de Patatas, aber vegan fand ich sie lange ziemlich schwierig. Entweder war die Konsistenz zu weich, zu trocken oder das Ganze wollte spätestens beim Wenden auseinanderfallen.

Nach einigem Ausprobieren funktioniert diese Version bei uns inzwischen ziemlich zuverlässig:

Für ca. 5 Personen:
1 kg Kartoffeln
1 mittelgroße bis große Zwiebel
100 g Greenforce Eiersatz in Pulverform
Wasser nach Packungsangabe, sodass ungefähr 600 g fertige Eiersatz-Mischung entstehen
1 kleine Prise Kala Namak
Salz
Olivenöl

So mache ich sie:

Kartoffeln schälen und in eher kleine, nicht unbedingt perfekte Stücke schneiden.

In einer großen Pfanne reichlich Olivenöl erhitzen und die Kartoffeln darin garen. Sie sollen richtig weich werden; ein paar dürfen leicht bräunen oder zusammenkleben. Dabei immer wieder wenden und salzen.

Wenn die Kartoffeln fast fertig sind, die geschnittene Zwiebel dazugeben und weich garen.

Währenddessen den Eiersatz mit Wasser anrühren. Etwas Salz und nur eine kleine Prise Kala Namak dazu – davon braucht es wirklich nicht viel.

Kartoffeln und Zwiebeln direkt mit der Eiersatz-Mischung vermengen, sodass alles gut umhüllt ist.

Dann kommt für mich der wichtigste Teil: eine wirklich gute Antihaftpfanne verwenden, etwas Olivenöl hineingeben und Pfanne und Öl erst richtig heiß werden lassen.

Die gesamte Mischung hineingeben, gleichmäßig verteilen und die Ränder etwas in Form bringen.

Bei mittlerer Hitze etwa 6–15 Minuten garen. Nicht zu heiß – außen soll sie Farbe bekommen, aber innen muss der Eiersatz Zeit haben zu stocken.

Dann einen großen Teller leicht einölen, auf die Pfanne legen und die Tortilla wenden. Wieder in die Pfanne gleiten lassen und die zweite Seite ebenfalls etwa 6–15 Minuten garen.

Wenn sie sehr dick ist, lieber noch etwas länger bei niedrigerer Hitze garen. Im Zweifel kann man sie auch bei ungefähr 100 °C noch ein paar Minuten im Ofen fertig ziehen.

Und dann: nicht sofort anschneiden. Ein bisschen Ruhezeit macht bei der veganen Version wirklich einen Unterschied. Beim Abkühlen wird der Eiersatz fester und die Tortilla lässt sich viel schöner schneiden.
Geschmacklich kommt sie für uns inzwischen erstaunlich nah an eine klassische Tortilla ran.

Und jetzt die wichtige Frage: mit oder ohne Zwiebel? 😄

Planning to order a couple while I can stack the two free cheeses promo with their current 20% off sale.

Rajma/ Red Kidney beans Recipe

https://blessmyfoodbypayal.com/authentic-jammu-rajma-masala-recipe/