Crispy oven-baked mushrooms with spicy Tahini dip by Recipe: Ingredients: -…

Crispy oven-baked mushrooms with spicy Tahini dip

by woon.heng

Recipe:
Ingredients:
– 10oz King Oyster Mushrooms – cleaned with a damp towel and cut into stick shapes
– Aquafaba – chickpeas liquid or oat milk
– Panko breadcrumbs – substitute with gluten-free breadcrumbs if needed
– 3/4 cup of rice flour
– 3 tablespoons tapioca flour
– 1/8 tsp salt and dash of white pepper
– Oil for brushing (oil that can withstand high heat)
Spicy creamy tahini dip: Mix together 1 tablespoon tahini, 2 tablespoons of hot water, 1 teaspoon sriracha, and 1 teaspoon soy sauce until well-combined.

Mix flours in a bowl with salt and white pepper set aside. Place the aquafaba and breadcrumbs on separate plates.
Preheat oven to 475F and lightly brush a sheet pan with oil, set aside.
Dip mushrooms in this sequence:
1. Aquafaba
2. Flour
3. Aqufaba
4. Breadcrumbs
Place them on a baking sheet pan, then, brush mushrooms with a light coat of oil. Bake for 12-13mins, flip and bake for another 12-13mins, turn broiler to low, broil for another 5mins. Serve with tahini dip.
Air-fry method: You can air-fry using the ‘fries’ settings but the color may not be as golden.

Butternut Squash Stuffed Shells by Recipe: (Makes 4 servings) Butternut S…

Butternut Squash Stuffed Shells

by itsallgoodvegan

Recipe:
(Makes 4 servings)

Butternut Squash Sauce:
1 Tbsp oil, I used avocado
8 cups butternut squash, cut into 1 inch cubes
1 tsp salt
1 tsp pepper
1 tsp crushed red pepper, add more for a spicy sauce
½ tsp dried oregano
½ tsp dried thyme
1 ½ cup unsweetened dairy-free milk

Stuffed Shells
8 ounces jumbo pasta shells
14 ounce container tofu, drained and patted dry
½ small lemon, seeded and juiced
¼ cup unsweetened dairy-free milk
¼ cup nutritional yeast
1 tsp dried thyme
1 tsp dried oregano
1 Tbsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 ½ cup fresh spinach, chopped thinly

Toppings
1 cup dairy-free mozzarella cheese
1 tsp crushed red pepper
12 fried sage leaves

Directions
Preheat the oven to 400 degrees Fahrenheit (204 C).
Place the cubed squash on a baking pan evenly. Drizzle the squash with oil and sprinkle with salt and pepper. Bake for 25-30 or until the squash is fork tender.
Transfer the squash to a high powered blender and add the milk, thyme, oregano, and crushed red pepper. Blend until the sauce is smooth and creamy. Taste sauce and add additional seasoning if needed.
Bring a large pot of salted water to boil. Cook according to the back of the package. Drain water, and set aside.
In a large bowl crumble the tofu with a spoon or your hands breaking into small pieces. Add the milk, lemon juice, nutritional yeast, spinach, dried thyme, dried oregano, garlic powder, salt, pepper, and mix.
Coat the 9 x 13 inch baking dish with the butternut squash sauce.
Assemble pasta shells by filling each shell with the tofu ricotta mixture, around 1-2 tablespoons. Place the stuffed shells facing up in the baking dish.
Sprinkle shells with vegan mozzarella cheese and bake for 10-15 minutes or until hot and bubbly. Top with crushed red pepper and fried sage.
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Chinese chive pockets/dumplings with crispy, chewy crust & a flavorful filling. …

Chinese chive pockets/dumplings with crispy, chewy crust & a flavorful filling.

By woon.heng ⁣⠀

Recipe:
(makes ~9 palm size pockets)⁣
Filling ingredients⁣⠀
~ 1/2 – 3/4 lb Chinese chive – cleaned, drained & finely chopped⁣⠀
~ 8oz firm tofu – mashed, pan fried & seasoned with salt & white pepper⁣⠀
~ 1 bundle mung bean thread – softened in hot water & cut into fine shred⁣⠀
~ 1 tablespoon toasted sesame oil⁣⠀
~ 1 1/2 teaspoons salt (adjust to your preference)⁣⠀
~ 1 teaspoon organic sugar⁣⠀
~ a few shakes of white pepper⁣⠀
⁣⠀
Dough ingredients⁣⠀
~ 2 3/4 cups all purpose flour⁣⠀
~ 1/2 cup hot boiling water⁣⠀
~ 1/4 cup cold water⁣⠀
~ pinch of salt⁣⠀

Instructions:
To make the dough, place flour & salt in a mixing bowl, then gradually pour in boiling water into the dry ingredients while stirring continuously using a spatula/chopsticks. Continue adding cold water & knead into a soft dough, then let rest for 30 mins, covered.⁣⠀
Meanwhile, place chopped chive, mung bean thread & mashed tofu in a bowl. Season accordingly with toasted sesame oil, salt, sugar & white pepper (adjust taste accordingly).⁣⠀
To make the pockets, dust countertop with flour & divide dough into 9 pieces. Flatten each one with your palm & roll it into a circular disk by keeping the middle slightly thicker than the side. Fill each dough with fillings & pleat to seal by pinching the side.⁣⠀
In a heated non-stick/cast iron pan with a drizzle of oil, toast pockets until golden brown on all side over low-med heat (covered). Serve warm with sambal oelek.⁣

Veggie Mac n Cheeze Chowder By Recipe: What you need: 8 oz cooked macaroni…

Veggie Mac n Cheeze Chowder

By thevegansara

Recipe:

What you need:
8 oz cooked macaroni ( or your favorite small pasta shape) For the Cashew Cream: 1/2 cup cashews, 1 cup veggie broth, 1/4 cup jarred roasted red peppers chopped, 3 tbl nutritional yeast For The Soup:1/4 cup vegan butter, 1 onion finely chopped, 1/4 cup flour, 2 tsp Dijon mustard, 3 cups veggie broth, 2 cups broccoli florets finely chopped, 2 celery stalks chopped, 1 large carrot peeled & finely chopped, 1 1/2 cup non dairy milk (I used soy), 1 tbls white vinegar, salt/pepper to taste

What you do:
 In a high speed blender combine cashew cream ingredients & mix on high till smooth. Set aside
 In a large pot, melt butter on med heat, add onions and sauté till translucent about 5 minutes
 Add mustard, mix, then slowly whisk in flour, over med heat for about 2 minutes
Add broth & veggies, bring to a boil, then simmer 20-25 min till veggies are tender
 Add non dairy milk, cashew cream, & vinegar. Adjust seasonings.
 Fill bowl with desired amount of macaroni & add chowder. Enjoy!