Vegan Pho Soup

 Vegan Pho - Vietnamese Soup

 

 

Vegan pho Soup

Prep 30 min
Cook 1 hr 10 min
Serves 6

For the broth
1 white onion, peeled, topped and tailed, to create flat surfaces for the griddle
2 large thumbs ginger, peeled and halved lengthways
½ daikon, peeled
3.5 litres water
1kg mixed root veg (carrot, swede, turnip, celeriac, parsnip)
250g mushrooms (chestnut, oyster or shiitake)
1 fennel bulb
2 celery sticks
½ tsp sugar
25g salt
20 star anise
1 small cinnamon stick
2 cloves
1 tsp coriander seeds
1 tsp fennel seeds
Vegetable oil, for frying 120g block firm tofu, sliced into thick, short batons
75g dry flat rice noodles per person

To garnish
Black pepper
Bird’s eye chillies, finely sliced
Spring onions, thinly sliced
1 shallot, peeled and thinly sliced
A handful of coriander, roughly chopped
16-20 enoki mushrooms
Green leaves (pak choi, chard, cress, spinach)

Char the whole onion, ginger and daikon on a griddle. Boil the water in a large pot. Add the charred veg, root veg, mushrooms, fennel and celery. Add the sugar, salt and spices, cover with a lid and simmer for 20 minutes.

Remove and set aside the mushrooms, then simmer the broth for 40 minutes. Remove and reserve the remaining vegetables from the pot.

Meanwhile, fry the tofu in hot oil for five minutes on each side, until golden brown, then drain on kitchen paper.

To serve, cook the noodles according to packet instructions, drain thoroughly, then portion into bowls and season with black pepper and chilli slices. Top with the tofu, sliced stock veg, spring onion, shallot, coriander, enoki and leaves. Ladle over the hot broth, submerging everything. Serve at once with more of the garnishes.

 

 

 

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Original recipe: https://www.theguardian.com/lifeandstyle/2018/mar/14/six-of-the-best-pho-recipes

3 Easy Vegan Pasta Sauces

 These 5 delicious easy Vegan pasta sauces make cooking vegan super easy! Healthy, Vegan and packed with nutrients, we found the best vegan sauces from our favorite sources.

Vegan Pad Thai

My two loves in one dish: pasta and thai food. This one is so delicious, especially with crispy, spicy tofu on top. PS- If you’re looking for the secret to perfectly crisp tofu without a ton of oil, this is it. 

The sauce for the tofu and pad thai is fairly similar, so pull out all of the ingredients to whip them up at the same time. I rely on these glass cups for almost all of my sauces. I measure everything directly into the cups, give a quick whisk and then set aside while I prep the rest of the ingredients. When I’m ready to use them, I can easily pour them into the skillet.

The spicy tofu on top really brings the entire dish together, but if spicy food doesn’t agree with you, feel free to omit the Sriracha all together or reduce the amount.

These recipes brought to you by  #delishknowledge . I absolutely love her creations. Happy cooking! 

Spicy Tofu Crumbles

• 1 pound extra-firm tofu, sliced 1/2″ thick
• 1 tablespoon peanut butter
• 3 tablespoons soy sauce (or tamari for gluten-free version)
• 1–2 tablespoons Sriracha (or other hot sauce/paste)
• 2 tablespoons plain rice vinegar
• 2 teaspoons toasted sesame oil
• 2 teaspoons freshly grated ginger

Pad Thai

• 8 ounces brown rice noodles (or rice noodles)
• 2 teaspoons oil, divided (I used coconut oil)
• 1 red pepper, thinly sliced
• 1/2 white onion, thinly sliced
• 2 carrots, thinly sliced
• 1 Thai chili, finely chopped
• 1/2 cup peanuts, chopped
• 1/2 cup cilantro, finely chopped

Spicy Pad Thai Sauce:

• 3 tablespoons soy sauce (or tamari for gluten-free version)
• 3 tablespoons fresh lime juice
• 1 tablespoon Sriracha (or other spicy sauce, less if you don’t want as much heat)
• 3 tablespoons brown sugar
• 3 tablespoons vegetable broth
• 1 teaspoon garlic-chili paste
• 2 garlic cloves, minced

Instructions

1. Place the uncooked noodles in a bowl of cold water to soak.
2. Make the Tofu: Arrange slices in a single layer on a paper towel lined plate and cover with a few more paper towels. Press down firmly on tofu with your hands to get rid of any excess liquid.
3. Heat a large non-stick or cast-iron pan over medium heat. Add the tofu, in a single layer, and cook, turning once until lightly browned on each side, about 5-7 minutes.
4. Remove from oven and finely chop.
5. Whisk together the ingredients for the tofu crumbles: peanut butter, soy sauce, Sriracha, rice vinegar, toasted sesame oil and ginger. Pour over the tofu crumbles and let marinate while you prepare the rest of the ingredients.
6. Make the Pad Thai: Whisk together the ingredients for the Pad Thai sauce and set aside.
7. Heat a large skillet or wok over medium heat and add 1 teaspoon of oil. Add in the vegetables (red pepper, onion, carrots and chili) and cook until just tender, about 2-3 minutes.
8. Transfer to a dish and set aside.
9. Add the remaining teaspoon of oil to the pan and add the drained noodles (they should be soft by now) and stir fry for a minute, stirring often.
10. Add in the sauce and stir-fry for another minute or two until the sauce starts to thicken and stick to the noodles. Add the vegetables and stir together until just combined. Stir in the peanuts, cilantro and divide among 4 bowls.
11. 
    otesAdd the marinated tofu crumbles to the skillet and stir fry for another 2-3 minutes until tofu is crispy and sauce is absorbed into the tofu. Divide among the 4 bowls and serve immediately.

For gluten-free version, substitute Tamari for soy sauce

ONE POT CREAMY GARLIC PASTA

This one pot creamy garlic pasta is probably the closest recipe I’ll share to a vegan fettuccine alfredo*. Also, sorry in advance for a couple more pictures than usual today. (Now with a recipe video!)

The classic fettuccine alfredo recipe is made with fresh cooked pasta tossed in butter and cheese. The butter and cheese melt together to form a sauce. But nowadays in my neck of the woods, as American takes on dishes are wont to do, our version has managed to evolve to also have the additions of heavy cream, garlic, and more. Regardless, my vegan version has none of those things; but I’d say it’s closer to the bastardized American dish than the authentic original.

The one pot creamy garlic pasta recipe I have here is what I personally find to be an ideal preparation for a creamy vegan pasta dish. Because of the one pan method that cooks together the pasta and the sauce all in one pot, the sauce coats the pasta exceptionally well. Fettuccine is especially suited to coming out to a lovely al dente texture in the final product. Thankfully, if you prefer your pasta cooked differently it’s also easy to adjust.

One Pot Creamy Garlic Pasta

Vegan one pot creamy garlic pasta to meet all of your fettuccine alfredo needs with none of the extra dishes.

 Course Italian

 Cuisine nut-free, vegan, vegetarian

 Keyword one pot creamy pasta, vegan creamy garlic pasta, vegan fettuccine alfredo

 Prep Time 5 minutes

 Cook Time 30 minutes

 Total Time 35 minutes

 Total Yield 3 servings

 Calories Per Serving 362 kcal

 Author Yup, it's Vegan

Ingredients

• 1/2 tbsp olive oil
• 4 cloves garlic minced
• 1 shallot finely chopped
• 2 cups low-sodium vegetable broth (see notes)
• 1 and 1/2 cups plain, unsweetened non-dairy milk (see notes)
• 1 tsp salt plus more to taste (reduce if using a salty broth - mine is low-sodium)
• 8 oz dry fettuccine
• black pepper, dried oregano and red pepper flakes to taste
• chopped fresh basil or parsley for serving

Instructions

1. Heat the olive oil in a large skillet over medium heat. If possible, choose a skillet that is wide enough to completely fit the fettuccine. Smaller pans will work, but require a bit more fuss to stir and submerge the pasta as it cooks.
2. Add the garlic and shallot to the pan along with a sprinkle of salt, and stir. Cook for about 2 minutes, stirring occasionally, or until the garlic is softened and the shallot is turning translucent; avoid browning.
3. Add the vegetable broth, nondairy milk, and salt, and stir. Add the dry pasta and gently prod it around to submerge it under the liquid. If not all of it fits now, you will need to gently push it into the pan after the submerged portion has softened later.
4. Bring to a boil, then reduce to a simmer. Stir occasionally, gently separating any pasta that starts to stick together. Cook for about 20 minutes, or until the sauce has thickened onto the pasta and the texture is to your liking. If too much of the liquid is cooking off, reduce the heat a little bit, and add more nondairy milk.
5. Adjust seasoning to taste, and serve with fresh herbs and other toppings if desired. Best served immediately, but leftovers will keep for 3-5 days in the fridge (cool completely to room temperature before boxing up and refrigerating).

20 minute vegan pasta

• AUTHOR: ALEX CASPERO

20-minute dinner. You are going to love this healthy, easy vegan pasta

Ingredients

3 shallots, chopped

• 2 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 8 ounces spinach leaves
• 8 ounce linguine
• 1/4 cup vegan parmesan cheese (I use my homemade version to keep in the freezer)

1. Bring a large pot of salted water to a boil.
2. Heat the oil in a large skillet over medium heat. Add the shallots and cook until soft and caramelized, about 5 minutes. Stir in the garlic, red pepper flakes and pinch salt/pepper.
3. Add in the spinach and cook until wilted.
4. Meanwhile, add the pasta to the salted water and cook a little more than half of the recommended time. For instance, if al dente is 10 minutes, cook for 6.
5. Add the slightly uncooked pasta to the skillet along with 2 ladles of pasta water. The pasta water has starches to help the sauce cling to the pasta, so don’t substitute regular water. Bring to a simmer and cook, stirring often, until the water has evaporated. Continue to add more pasta water, one ladle at a time (might only need 1-2 more) until pasta is al dente/cooked through.
6. Stir in the parmesan cheese and season to taste, if needed.

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How to Make Vegan Energy Balls

 

Vegan Energy Balls

 

 

Date Energy Balls (Vegan, Paleo)

 

Health Benefits of Walnuts & Dates

 

You can use any nut or seed combination you like in this type of snack, but I chose walnuts because of their high omega-3 fatty acid content, as well as their antioxidant and phytosterol content, which have been linked to a lower risk of breast cancer. (source)

 

To make these healthy date balls, all you need is a food processor and 5 ingredients. You’ll process the walnuts and shredded coconut in a food processor until crumbly, then add the dates, salt, and vanilla and process again. 

 

Course: Snack

Cuisine: American

Keyword: dates, snack

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 24

Calories: 123kcal

Author: Megan Gilmore

These DATE ENERGY BALLS are a quick & easy healthy snack. Made with walnuts, coconut, and dates, they remind me of cookie dough!  

Ingredients

• 2 cups walnuts , or other nut/seed of choice
• 1 cup shredded unsweetened coconut
• 2 cups soft Medjool dates , pitted
• 1/2 teaspoon sea salt
• 1 teaspoon vanilla extract

 

 

Instructions

• In a large food processor fitted with an "S" blade, process the walnuts and coconut until crumbly.
• Add in the dates, vanilla and sea salt and process again until a sticky, uniform batter is formed. (You can add a tablespoon of coconut oil, only if needed to help the mixture come together.) You don't want to over process, or the batter will become oily, so process until crumbly, but sticky when pressed between your fingers.
• Scoop the dough by heaping tablespoons, then roll between your hands to form balls. Arrange them on a baking sheet lined with parchment paper, then place in the fridge or freezer to set for at least 30 minutes before serving. Store the balls in a sealed container in the fridge for up to a week, or in the freezer for an even longer shelf life. (I prefer them frozen, myself!)  
   

  Nutrition

   

Calories: 123kcal | Carbohydrates: 11g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Sodium: 50mg | Potassium: 149mg | Fiber: 2g | Sugar: 8g | Vitamin A: 20IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 0.5mg

Full article at: detoxinista.com

 

 

Vegan Carrot Cake Energy Balls 

 

Prep: 5 minutes

Cook: 10 minutes

Total: 15 minutes

Servings: 25 bites

 

Sweet + chewy vegan energy balls filled with your favorite carrot cake flavors - cinnamon, raisins, pecans, coconut, and carrots (duh!). The perfect healthy snacking or dessert bite that takes minimal ingredients and less than 15 minutes to whip up in your food processor.

 

 

Ingredients

 

Vegan Carrot Cake Energy Balls

 

• 1/2 cup pitted deglet or medjool dates (soak in hot water for 10 minutes if dried out)
• 1/2 cup black raisins
• 1/2 cup cashew butter
• 1.5 tsp vanilla extract
• 2 cups almond flour
• 1 tsp ground cinnamon
• 1 ea. large carrot shredded (heaping 1/3 cup, packed)
• 1/2 cup toasted coconut flakes
• 1/2 cup pecans roasted
  

 

optional

•  
• 1/3 cup finely shredded coconut flakes for rolling balls 

 

Instructions

• Blend dates and raisins in food processor until blended.
• Add cashew butter and vanilla extract. Blend until smooth.
• Add almond flour and ground cinnamon. Blend until smooth.
• Add shredded carrots, pecans, and toasted coconut flakes and pulse until pecans are chopped and fully incorporated into mixture.
• Optional: roll into balls and coat with finely shredded coconut flakes.*

 

 Full recipe at themindfulhapa.com

 

 

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Vegan Coconut Whipped Cream Frosting - Paleo, Gluten Free, Keto, Vegan

Vegan coconut whipped cream is a healthy alternative to dairy or petroleum-based whipped cream, both of which can cause health problems. The following is incredibly helpful information on how to make your own vegan whipped cream, vegan whipped cream recipes, vegan whipped cream how-to videos and coconut whipped cream nutritional information. Once you try homemade vegan whipped cream you will never go back to frozen petroleum ever again.

Vegan Whipped Cream Is Easy To Make And Delicious, it's paleo and vegan!. In this video, we show you how to make the highest quality vegan whipped cream with organic ingredients. Make some fresh homemade coconut vegan whip cream in just a few minutes with organic sweeter and natural flavors. Try this delicious vegan whipped cream today and you will never go back to processed junk whipped creams again!

Green Smoothie To Blast Belly Fat

Green Smoothie To Blast Belly Fat

Green smoothie weight loss. Green smoothies are the fastest way to lose your belly fat and lose weight throughout the entire day. Weight loss Green smoothie. Drink a green smoothie for weight loss, thick hair and nails, clear skin and a glowing aura.

 

Watch the video for the recipe

 

Nutrition Facts

  Amount Per 1 cup (30 g) Calories 7 % Daily Value* Total Fat 0.1 g 0% Saturated fat 0 g 0% Polyunsaturated fat 0 g Monounsaturated fat 0 g Cholesterol 0 mg 0% Sodium 24 mg 1% Potassium 167 mg 4% Total Carbohydrate 1.1 g 0% Dietary fiber 0.7 g 2% Sugar 0.1 g Protein 0.9 g 1% Vitamin A 56% Vitamin C 14% Calcium 3% Iron 4% Vitamin D 0% Vitamin B-6 5% Vitamin B-12 0% Magnesium 6%


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Vegan Whipped Cream Recipe

Whipped Coconut Cream! This easy to make vegan whipped cream is incredibly light and fluffy. It is delicious and tastes much better than any dairy alternative. Vegan whipped cream is the best!

Vegan Whipped Cream Is Easy To Make And Delicious, it's paleo and vegan!. In this video, we show you how to make the best vegan whipped cream with organic ingredients. Make some fresh homemade coconut vegan whip cream in just a few minutes with organic sweeter and natural flavors. Try some homemade vegan whipped cream today!

8 Vegan Substitutes For Your Christmas Bake Goods

It’s holiday season, and if you’re anything like us, that means it’s time to bake. However, as many good cooks know, baking is an art and a science, and things can become a bit tricky for those who are unfamiliar with plant-based substitutions. That said, there’s no need to fret because veganizing your favorite holidays treats has never been easier. To help put a plant-based twist on the table this season, we’ve developed eight ways to toss those eggs and dairy in favor of a vegan alternative that’s even tastier than “the real thing.”

Vegan 7 Layer Dip

Vegan 7 Layer Dip

Vegan, unprocessed, and nutritionally-balanced meal

 

Ingredients:

• 1 can (15 oz) refried beans
• 1/2 teaspoon coriander
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon cumin
• 1 avocado
• 1 lime (juice)
• Pinch of salt
• 2/3 cup cashews
• 1/2 cup water
• 1 teaspoon apple cider vinegar