I made a quick dough with whole wheat floud, salt and water and rolled them out on my chakla and cooked them on the griddle. I didn't let it sit long enough so they didn't puff up as much as I wanted lol

The soup is just 1/2 cup red masoor, left over tomatoes and chilis, ginger paste and home made "curry" masala mix.

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I improvised a wood fired stove with bricks to achieve 'wok hei' (wok breath) and fortunately it worked! You can see the charring on the veggies and rice, it's really delicious

My fav comfort food. I always bake to welcome people home

with leftover rice

This was my second try at this dish. It's incredible how yummy the doubanjian and how fragrant the Sichuan peppers are.

I soaked chickpeas over night and pressure cooked them til soft then drained, added back to the instant pot and just simmered with the rest of the veg in my refrigerator before I went shopping today. I added Indian inspired spices and served with rice.

Come join the Vegan Home Cooks!

Participation is really easy, just take a picture of what you cooked today and post it, no recipes needed.

This is a public forum for a discord server of friends who are all vegans and cook at home for their families. We are here to share some inspiration, to see what others are doing and to stay engaged in something that is both our hobbies and a required task.

This forum is not a "food porn" community, a recipe book or a place to teach you how to cook. It is a place for people who already cook to meet other people like themselves and provide on topic support and conversation as much as long distance friends on the internet can do.

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added baking soda and powder to my crêpe batter, so now they're fluffy like pancakes but still roll up like crêpes

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dry - 1.5 cups ww flour, .5 tsp baking soda, 1.5 tsp baking powder, .25 tsp salt

wet - 2 tbsp flax meal mixed with 6 tbsp water + 1.5 cups soy milk mixed with 2 tbsp apple cider vinegar + 2 tbsp maple syrup or molasses + one mashed banana

Mix dry, mix flax egg, mix milk, mix egg and milk, mash the banana and add some of the milk to it to loosen, add the wet into the flour and stir, add the banana mixture and fold in

cook on 350 f griddle 1/4 cup sized dollops

To make this easier I have 3 scoops, 1 "half cup", 1 "2 tbsp", and 1 "half tsp"

the 2 tbsp scoop is a coffee scoop

it helps becayse the egg is 1 scoop flax + 3 scoops water, the milk is 3 1/2 cups + 1 scoop vinegar + 1 scoop maple syrup

same with the other ones- pancakes are 3 scoops of flour, 1 small scoop of baking soda, 3 small scoop of baking powder, dash salt

I pressure cooked all the greens I had before htey went bad so it was a bunch of bok choy, spinach and cilantro for 0 minutes until cooked down, then i simmered with home made curry seasoning, ginger paste and tofu. I made basmati rice and salad to go with it.

I used unsweetened tamarind concentrate with a bit of water a the sauce, so the cauliflower was a bit tart, but overall very good!

Recipe if curious: https://www.purplecarrot.com/recipe/tamarind-cauliflower-with-gingered-fried-rice-cashews-d2173553-61a1-49d5-997a-1812ab762355

dump and go pasta

1 lb pasta, 1 can corn, 1 can black beans, 1 can tomatoes, 1 can fire roasted green chiles, home made taco seasoning made from grinding whole cumin, whole coriander, whole dried chiles, whole mexican oregano and rubbed sage, salt, pepper nooch 4 cups water

3 minutes pressure, 5 minutes natural release then quick release, turn off heat and stir. remove insert from IP and cover the pasta and wait 10 min to thicken

I want to veganize this wet salad recipe.

1. Probably gonna replace the spaghetti with beans, at least once I've done a test run.
2. I'd like to partially or completely replace the mayo with something less fatty, maybe cashew? Hopefully some black Himalaya salt can emulate the egg flavor. ------------

• 500g (17.5oz) spaghetti (dry weight)
• 600-700g (21-25oz) smoked sausage (about 1/3" pieces?) - Seitan w/liquid smoke, probably.
• 5-7 hard boiled eggs (diced/chopped or mashed even) - nothing I guess
• 3 apples (chopped)
• 1 tbsp mustard
• 300-350g (10.5-12.5oz) mayonnaise - I figure using a cashew based cream I can replace both mayo and egg at once. Might add some mayo or oil if the salad needs fat.
• 500-600g (17.5-21oz) pickled cucumber (vinegar, not brine - chopped)

Stir in some milk if the salad starts getting dry.

--------- I'd love some instructions on the mayo/egg replacement, as well as the smoked sausage, to make sure the chances of success are as high as possible on the first try.

I had to go away for the weekend so I cut up my remaining vegetables and steamed it with tofu until it was how I like it then ate it with white rice and home made brown sauce made from soy sauce, rice vinegar, maple syrup, water, five spice and corn starch

with lettuce, cucumber, and dill pickled cabbage on the side

3:3:1:1 okara / vwg / oats / mushrooms, plus broth and nooch and spices

Konjac noodles, mushrooms, bell pepper and onion. ! Oh and carrot too. Seasoned kind of at random. If anyone's desperate to know I can try to recall.

Chickpea chx blend in rice paper, air fried, with v ranch.

Made with fresh soymilk, rainbow wheat noodles, cucumber, seeds, seaweed, gochujang, kimchi, and ice 😋

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Chunky everything because I was too lazy to dice lol

plus date syrup

Steamed in the PC with 1 cup of water for 15 minutes. Refrigerate overnight. Resistant starch is magical.

it's a novick burger

and cabbage and kabocha 😋

I made a big pot of it

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Excited to try this recipe today!

I used rancho gordo buckeye beans and ate with corn tortillas not shown here

tofu,potatoes, peppers, onions, mushrooms, cauliflower and favas beans with a semi-chimichurri parsley lemon sauce