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Recipes

Recipe for Vegan Vanilla Popsicles

Vanilla-Bean-Matcha-Popsicles

INGREDIENTS

1 14 oz can of full-fat coconut milk, 1/4 cup pure maple syrup, 1 tsp vanilla extract, 1/8 tsp salt

Coocking Process

  • In a blender or food processor, blend the coconut milk, maple syrup, vanilla extract, and salt until well combined.
  • Pour the mixture into popsicle molds, leaving a little bit of room at the top
  • Place the popsicle molds in the freezer and freeze for about 1 hour.
  • After an hour, insert popsicle sticks into the molds and continue freezing for another 3-4 hours or until the popsicles are completely frozen.
  • To remove the popsicles from the molds, run them under warm water for a few seconds until they loosen up.
  • Serve and enjoy your vegan vanilla popsicles!

Recipe of Tofu Fish & Chips

Fish-N-Chips

INGREDIENTS

For the Fish:

1 block of firm tofu, 1/4 cup flour, 1/4 cup cornmeal, 1 tsp Old Bay seasoning, 1/4 tsp salt, 1/4 tsp black pepper, 1/2 cup non-dairy milk, 1 tbsp apple cider vinegar
For the Chips:

4 large potatoes, sliced into thin strips, 1 tbsp olive oil, 1/2 tsp salt

Coocking Process

  • Preheat the oven to 425°F.
  • Press the tofu to remove excess water and slice it into "fish" shaped pieces.
  • In a shallow dish, mix together the flour, cornmeal, Old Bay seasoning, salt, and pepper.
  • In another shallow dish, whisk together the non-dairy milk and apple cider vinegar.
  • Dip each tofu slice first into the flour mixture, shaking off the excess, and then into the non-dairy milk mixture. Finally, dip it back into the flour mixture, pressing the coating on to make sure it sticks.
  • Place the coated tofu slices on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping once halfway through, until crispy and golden brown.
  • While the tofu is baking, toss the potato slices with olive oil and salt, and spread them out on another baking sheet. Bake for 20-25 minutes, flipping once halfway through, until crispy and golden brown.
  • Serve the tofu "fish" and chips with your favorite dipping sauce, such as vegan tartar sauce or ketchup. Enjoy!

Recipe of Roasted Potatoes

20211201-crispy-roasted-potatoes-vicky-wasik-45-d75608ce325e4ffbab665084eba642c8

INGREDIENTS

2 lbs potatoes (such as Russet or Yukon Gold), washed and dried, 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried rosemary (optional)

Coocking Process

  • Preheat the oven to 400°F.
  • Cut the potatoes into bite-sized pieces, about 1 inch in size.
  • In a large bowl, toss the potatoes with the olive oil, salt, pepper, and dried rosemary (if using), until evenly coated.
  • Spread the potatoes out in a single layer on a large baking sheet.
  • Roast the potatoes in the oven for 30-40 minutes, flipping once halfway through, until they are golden brown and crispy on the outside and tender on the inside.
  • Remove the potatoes from the oven and let them cool for a few minutes before serving.
  • Garnish with fresh herbs, such as parsley or chives, if desired.
  • Enjoy your delicious and easy roasted potatoes as a side dish to your favorite meal!

Recipe for Vegetable Biriyani With Orange Tofu

tofu-with-orange-sauce-and-sesame-seeds

INGREDIENTS

For the Biryani:

1 1/2 cups basmati rice, 3 cups water, 1/2 teaspoon salt, 2 tablespoons vegetable oil, 1 onion, diced, 2 cloves garlic, minced, 1 tablespoon ginger, minced, 1/2 teaspoon ground turmeric, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cloves, 1/4 teaspoon cayenne pepper, 1 can diced tomatoes, 2 cups mixed vegetables (such as carrots, peas, and green beans), 1/2 cup chopped fresh cilantro
For the Orange Tofu:

1 package firm tofu, drained and pressed, 1/4 cup orange juice, 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1 tablespoon vegetable oil

Coocking Process

  • Preheat the oven to 375°F (190°C).
  • Rinse the basmati rice in cold water and drain. In a large saucepan, bring the water to a boil and add the salt and rice. Cover and reduce the heat to low. Cook for 18-20 minutes or until the rice is tender and the water is absorbed.
  • In a large skillet, heat the vegetable oil over medium heat. Add the diced onion, garlic, and ginger, and sauté for 2-3 minutes or until the onion is translucent.
  • Add the ground turmeric, cumin, coriander, cinnamon, cardamom, cloves, and cayenne pepper to the skillet. Stir to combine and cook for 1-2 minutes or until fragrant.
  • Add the can of diced tomatoes and mixed vegetables to the skillet. Stir to combine and cook for 5-7 minutes or until the vegetables are tender
  • Add the cooked rice to the skillet and stir to combine with the vegetable mixture.
  • Transfer the mixture to a large baking dish and cover with foil. Bake for 10-15 minutes or until heated through.
  • While the biryani is baking, prepare the orange tofu. Cut the tofu into bite-sized pieces. In a small bowl, whisk together the orange juice, soy sauce, and cornstarch.
  • Heat the vegetable oil in a large skillet over medium-high heat. Add the tofu pieces and cook for 2-3 minutes or until lightly browned.
  • Add the orange juice mixture to the skillet and stir to combine with the tofu. Cook for 2-3 minutes or until the sauce has thickened and the tofu is coated. Serve the orange tofu over the vegetable biryani and garnish with chopped cilantro. Enjoy!

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