Wrap n’ Bake Knish! . by . Recipe: What you need: 1 1/2 lbs Yukon hold po…

Wrap n’ Bake Knish!
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 by thevegansara
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Recipe:
What you need:
1 1/2 lbs Yukon hold potatoes (about 5 medium), 1 medium yellow onion halved & sliced in 1/8 in strips, 1-1 1/2 cup low salt veggie broth, 1/4 cup fresh parsley finely chopped, 8 (8 inch) flour tortillas, 2 tbl flour mixed with equal parts water (flour paste), salt / pepper
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Instructions:
 On stove top using a large sauce pan, heat 1/4 cup broth on high, when it starts to boil, add onions, set to med/low, stirring frequently, when broth has evaporated & onions start to stick, add another 1/4 cup broth. Repeat this process for about 20 minutes until onions are caramelized set aside.
 In a large pot, cover potatoes with cold water, add dash of kosher salt. Bring to a boil, lower heat to simmer for 10 minutes until fork tender.Reserve 1/2 cup water, then drain potatoes
 In a large bowl, mash potatoes with a masher/or the back of a fork, add caramelized onions, fresh parsley, salt & pepper to taste, add 1 tbl of reserved water to get a smoother consistency if needed, but still having a somewhat lumpy texture
 Time to make the knish: put 1/2 cup filling in center of the tortilla, & mold it into a 3×3 in square. Fold right side of tortilla over to the middle, dab flour paste along it’s edge, bring the left side of tortilla over to join the right side & gently press there will be a nice seal. Repeat this process by joining the top & bottom halves to the middle using the flour paste to close & seal.Place knish on parchment lined baking sheet. Repeat. Making about 8.
Bake at 350 F for about 12-14 minutes flipping halfway through.It should be firm & not too crisp. Enjoy!

VEGAN PATATAS BRAVAS . By . Recipe: . RECIPE Ingredients: 5-6 Yukon gold p…

VEGAN PATATAS BRAVAS
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By alexafuelednaturally
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Recipe:
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RECIPE

Ingredients:
5-6 Yukon gold potatoes
Extra virgin olive oil from Spain

-The (brava) sauce-
2 tbsp Extra virgin olive oil from Spain
1 yellow onion
3 garlic cloves
1 tsp salt
1/2 tsp ground pepper
1 1/2 tsp smoked paprika
1 1/2 tsp sweet paprika
2 tbsp flour (or corn starch)
1 1/4 cup broth ( I combined water + 1 tbsp vegan chicken bouillon paste…vegetable broth works too)
(optional) 1/2 tbsp hot sauce (I used a truffle hot sauce)

Other ingredients
Fresh cilantro or parsley
(optional) vegan mayo or vegan aioli
Flakey sea salt (optional)

Quick vegan aioli
1/2 cup vegan mayo
2 tbsp plant milk
Juice of 1 lemon
3 garlic cloves, minced well

1. Begin by peeling your potatoes, chopping into chunks then putting in a bowl and covering with cold water. Preheat your oven to 450 and once ready, remove the potatoes from the water then place into a pot and over with fresh water and add a few big pinches of salt. Bring to a boil and cook potatoes for 15-18 minutes or until fork tender.
2. Drain the potatoes then transfer to a baking sheet and drizzle generously with (oliveoilworldtourus) Extra virgin olive oil, sprinkle over salt and pepper then toss with hands and place in oven to bake for 35-45 minutes until crispy… Check on them at the 30 minute mark and flip potatoes so they get evenly crispy.
3. While the potatoes are cooking, make the brava sauce… Mince 3 garlic cloves and dice onion. Add 2 tbsp Extra virgin olive oil to a skillet over medium low heat and once hot add in onions and garlic. Cook for 2-3 minutes then add in sweet paprika, smokey paprika, salt & pepper…mix into the onions and garlic and then add in flour.

Chinese Chive Pies! by Recipe: Makes 12 pies For the Dough ¾ cup + 1 tbsp…

Chinese Chive Pies!

 by thefoodietakesflight

Recipe: Makes 12 pies
For the Dough
¾ cup + 1 tbsp warm water
2 cups all-purpose flour, plus more or dusting
1 tsp canola or other neutral oil
½ tsp salt
For the Filling
100g dry vermicelli noodles, makes 2 cups rehydrated noodles
2 cups (100g) chopped chives
1 medium shredded carrot (makes 1 cup)
1 cup (150g) sliced shiitake mushrooms
1 tbsp canola or other neutral oil
1 ½ tsp salt
1 tbsp soy sauce
1 tbsp sesame seeds
½ tbsp sesame oil

For Cooking
12 tbsp water, divided into 4 batches of 3 tbsp each
4 tbsp oil, divided into 4 batches of 1 tbsp each

STEPS
For the Dough
Add in 2 cups of flour into a mixing bowl. Create a well in the center of the bowl and pour in the warm water.
Use a wooden spoon or spatula to mix the flour and water. Once the dough starts to come together, add in 1 tsp of oil. Use your hands to mix the bits of dough. Knead together for several minutes. If the dough is a bit dry, add a splash of water.
Shape the dough into a ball, then place it in a bowl. Cover it with a damp towel and let it rest for 30 minutes.

Cashew cheeze sauce by . Recipe: Ingredients: •1/2 c raw cashews • 1 tbsp wa…

Cashew cheeze sauce

by aletheatodaro
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Recipe:

Ingredients:
•1/2 c raw cashews
• 1 tbsp water from cashews
• juice from 1/2 lemon
• 1/2 tsp apple cider vinegar
• 1/2 c non dairy milk
• 1 tsp tomato paste
• 1 tbsp red miso paste
• 1/2 tsp dijon mustard
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/8 tsp white pepper
• 1 – 1 1/2 tbsp vegan sour cream
• 1/4 tsp tumeric
• 1/8 tsp paprika
• 1/4 c nutritional yeast
• salt to taste (I used 1/8 tsp)
• 1 – 2 tbsp melted vegan butter
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Steps:
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1. Soak cashews for at least 4 hours (or overnight), or boil cashews until they are soft. Keep 1 tbsp of cashew water and drain the remaining water.
2. Combine all ingredients in a high powered blender or food processor. Blend until sauce is creamy and thick. Taste to see if you need to add anything additional.
3. Serve over your favorite pasta & enjoy!