Vegan Lemon curd tartlets by Lemon curd tartlets (makes 10-12 tartlets) For…

Vegan Lemon curd tartlets 

by oatmeal_stories

Lemon curd tartlets (makes 10-12 tartlets)
For the crust:
1/2 cup raw almonds
1/2 cup raw cashews
1/2 cup shredded coconut
1/2 cup oats
1/4 tsp of sea salt
2 tbsp of coconut oil
3 tbsp of maple syrup
1 tbsp of cold water
Add almonds, cashews, coconut, oats and salt to a food processor. Blitz until rough flour consistency. While blending, slowly add coconut oil, maple syrup and water. Press the dough into silicone or regular (lightly greased) muffin molds, forming cup shapes with fingers. Bake at 175C for 10-12 minutes or until golden brown. Leave to cool completely before removing from the molds.
For the lemon curd:
1 cup full fat coconut milk
1/4 cup lemon juice
1/4 cup maple syrup
2 tbsp cornstarch
Add all ingredients to a saucepan and whisk well. Bring to a simmer and let cook over low heat for 2-3 minutes or until thickened, whisking continously. Let cool before transferring to baked crusts.

POTATO + VEGGIE SOUP by Ingredients: for boiling 5 cloves garlic, minced⁣ 1/…

POTATO + VEGGIE SOUP

by youeatlikearabbit

Ingredients:
for boiling
5 cloves garlic, minced⁣
1/2 onion, finely chopped⁣
4 medium carrots, cut into half moons⁣
4 celery stalks, finely chopped⁣
1 russet potato, cubed⁣
1 Yukon gold potato, cubed⁣
1/2 cauliflower head, cut into bite sized pieces⁣
4 cups vegetable broth⁣
1 tsp ginger powder⁣
Salt and pepper to taste, ~1 tsp each⁣
⁣
for blending
2 1/2 ladles of soup, ~2 1/2 cups⁣
1/2 cup cashews⁣
1 cup vegetable broth⁣
1/3 cup nutrition yeast⁣
Salt to taste, ~1 tsp ⁣
2 tsp apple cider vinegar⁣
⁣
for toppings
Fresh basil⁣
Crunchy chickpeas⁣
⁣
Method:
1 In a large soup pot sauté onion and garlic on medium heat until fragrant ~5 minutes. Add carrots, celery, and ginger powder stirring frequently for 5 minutes.
2 Add potato, cauliflower, vegetable stock, salt and pepper. Bring to a boil and reduce to simmer. Cover and cook until vegetables are fork tender ~20-25 minutes. ⁣
3 Into a high speed blender ladel out 2-3 cups of the soup being sure to get a little bit of everything! Add cashews, 1 cup vegetable broth, 1/3 cup nutritional yeast, salt, and apple cider vinegar. Blend until super smooth and a creamy liquid forms.
4 Transfer back to the soup pot and stir to combine. Taste test and add more salt pepper, or vinegar if you feel like it needs it :)⁣
5 Serve with crunchy chickpeas and fresh basil!

Mushroom soup with wild rice . By . Recipe: Ingredients: 2 T of olive oil 3 …

Mushroom soup with wild rice
.
By sculptedkitchen
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Recipe:
Ingredients:

2 T of olive oil
3 shallot, diced.
1 medium carrot, peeled & chopped.
1 celery stick, chopped.
1 Tblspn of garlic paste
1 tsp of onion powder
2 cubes of veg bouillon
1 tsp of tomato paste
1 T of lemon juice
1/2 tsp of salt
2 bay leaves
1 tsp of dried parsley.
1 tsp of white miso paste.
A pinch of pepper
1 cup of wild rice.
1/4 tsp of paprika.
4 cups of vegetable stock or water.
3 Tbspn of coconut cream.
10 shiitake mushrooms, either sautéed sep or in the pan.

Method:
1. In a medium pan, drizzle olive oil over medium low heat.
2. Place your shallots, carrot & celery in pan. Let it cook until soft.
3. Add your other ingredients, including mushrooms, but not coconut cream and rice & bring to a boil. Stir often. Cover, reduce to low for a few minutes. Add rice.
4. Take off heat & let it sit for an additional 30 mins to allow the rice to cook. Remove bay leaves, stir in your coconut cream & serve immediately. Sprinkle some dairy free Parmesan.
Taste & add salt etc.

TOM YUM SOUP WITH ZUCCHINI NOODLES by Ingredients:⁣ ~ 1 zucchini, spiralize…

TOM YUM SOUP WITH ZUCCHINI NOODLES

by woon.heng

Ingredients:⁣
~ 1 zucchini, spiralized⁣
~ 2 cups veggie stock/broth⁣
~ 2 stalks lemongrass (white part), pounded⁣
~ 3 slices galangal⁣
~ 2 lime leaves⁣
~ onion slices (as preferred)⁣
~ 2 Thai chilis, chopped⁣
~ 2 tablespoons vegan ‘fish’ sauce (recipe in woon.heng’s story highlights)⁣
~ 1 teaspoon coconut sugar⁣
~ 1/2 – 1 tablespoon Tom Yum/red chili paste⁣
~ 1/2 cup heirloom tomatoes, halved⁣
~ 1/2 cup Bella mushrooms, halved
~ 4oz pan-fried firm tofu⁣
~ salt to taste, lime juice, coconut milk, chopped cilantro⁣
⁣
Method:
1 In a 2-quart pot, bring the veggie stock to boil, then add in lemongrass, galangal, onion slices, chilis & lime leaves. Place lid over, turn heat to low & let simmer for 10 mins until aromatic.
2 Season with tom yum/chili paste, ‘fish’ sauce, coconut sugar & salt (add lime juice for a tangier soup).
3 Add in tomatoes, mushrooms, tofu & continue to cook for another 2mins until mushrooms are fully cooked through over low-med heat. Finally, add in the desired coconut milk (I used 1/4 cup) & turn off the heat.⁣
4 To serve, place zucchini noodles in a bowl & ladle warm soup over. If you prefer fully cooked zucchini noodles, add them in soup & cook for 30 secs before serving. Enjoy!⁣