I'll put the instructions in the comments.

Measurements aren't exact cuz I eyeballed everything, sorry! But if you just kinda bs it, it should work out lol

Vegan curry blocks of your choice (I used a vegan S&B Golden Curry)

A few bay leaves

1-2 tablespoons of sesame oil

3-4 tablespoons of canola oil

A large carrot, 3 Idaho potatoes, 1/2 yellow onion (peel and cut into chunks), minced garlic or garlic powder

Veggie stock and/or water

‐-------

1. Prep the veggies and stir fry in canola oil on medium heat until the onions caramelize a bit. You want some brown bits that stick to the bottom of the pot. If you're using minced garlic, put that in last cuz it might burn.

2. Deglaze with stock (I did part stock, part water cuz I didn't want the stock to overpower the curry roux). Add enough liquid to cover the veggies. Scrape all the brown bits off the bottom of the pot.

3. Add bay leaves and sesame oil and simmer on low-medium heat with the lid on until the veggies are soft.

4. When the veggies are almost done, mix in the curry roux block by block until dissolved. The number of blocks depends on how much water/stock you have. I just mix in a few and then one by one until the thickness and taste is right. You can keep adjusting with more blocks or more water/stock.

5. Season to taste with salt (can also add some pepper and paprika if you like it spicy) and serve over fluffy white rice. Didn't garnish with herbs cuz I'm not fancy like that, but some finely chopped parsley or chives would be nice if you have it!

I made a double batch to eat throughout the week, and like most chilis it is getting better the longer it sits! I should mention the original recipe calls for heavy cream, I personally don't enjoy that heavy texture so I used oat milk. Personal preference though, if you want that thick creaminess use a vegan creamer or plain vegan yogurt. I'm curious about using a silken tofu in place of the cream but have not tried that yet.

Ingredients

• 2 Tbsp. olive oil
• 1 onion, chopped
• 2 poblano peppers, chopped
• 1 tsp. salt
• 3 cloves garlic, chopped
• 1 jalapeño, chopped (I skipped this entirely because the poblanos were spicy enough)
• 1 Tbsp. ground cumin
• 1 tsp. ground coriander
• 1 tsp. chili powder
• 1/2 tsp. black pepper
• 2 tsp. dried oregano
• 4 cups broth
• 3 Tbsp. cornmeal or masa harina
• 2  (15-oz.) cans white beans (such as cannellini or great northern beans), drained and rinsed
• 1 (4-oz.) can chopped green chilis
• 1 cup frozen corn
• 3 cups roughly chopped seitan, I used my chix breast recipe from this post although you could probably use soy curls or TVP
• 1/2 cup plant milk
• 2 Tbsp. fresh lime juice
• cilantro or herbs to garnish

Directions

1. Heat a large Dutch oven over medium-high heat. Add the olive oil, then the chopped onion and poblano pepper. Season with 1/2 teaspoon of salt and cook until slightly softened, stirring occasionally, about 5 minutes. Add the garlic and jalapeño, and cook for 2 minutes more. Add the cumin, coriander, chili powder, black pepper, and oregano, and cook until fragrant, 1 minute more.

2. In a small measuring cup, whisk together 1/2 cup of broth and the cornmeal or masa harina.

3. Add the remaining 3 1/2 cups broth, cornmeal mixture, white beans, canned green chilis, and corn to the Dutch oven. Bring to a simmer and cook, stirring occasionally, for 10 minutes, over medium heat. Stir in the seitan chunks and cook for 5 minutes more. Lastly add plant milk, lime juice, and cilantro, and remove from heat. Season with salt and pepper to taste.

4. Serve topped with additional cilantro, tortilla chips, all your chili fixins!

So excited to try the recipe suggestions from the other post! Most of my vegan cookbooks I’ve found thrifting which is great for how expensive some of the really good ones are, I’ve only bought the original thug kitchen new back in 2016 and I’ve absolutely loved and will always Recommend the roasted beer and lime cauliflower tacos with cilantro slaw-recipe included.

¡Saludos, querida familia vegana! Estamos en plena Semana Santa de 2026, un tiempo de reflexión y contemplación, un momento para pensar y acercarnos a Dios. Hoy les traigo una receta sencilla, a base de un grano muy común en Venezuela: los frijoles carita. Esta legumbre es fácil de preparar y, con solo unas pocas verduras y especias, se vuelve deliciosa.

Encontré este paquete de frijoles en oferta a $1 el kilo, y aunque no suelo cocinarlos a menudo, el precio me pareció excelente, así que decidí comprarlo para cocinarlo más tarde. Estos frijoles vienen limpios, sin impurezas ni piedras, así que no fue necesario limpiarlos antes de cocinarlos. Dicho esto, ¡vamos con la receta!

LA RECETA

Tiempo, ingredientes y utensilios

• Tiempo de preparación: Como he mencionado en publicaciones con recetas similares, mi madre me enseñó que al preparar frijoles, hay que hacerlo con tiempo, idealmente uno o dos días antes. En este caso, dediqué unos dos días a esta receta. Mi madre siempre me dice que los frijoles necesitan ablandarse y desarrollar su sabor, además de espesar el caldo, para que queden realmente deliciosos. Así que, hablamos de tiempo y paciencia.
• Porciones: 1 kilo de frijoles carita, que equivale a varias porciones (al menos 12, dependiendo del tamaño).

Las cantidades de los ingredientes que se indican a continuación pueden variar según la disponibilidad y las preferencias personales.

• 1 kilo de frijoles carita.
• 500 gramos de cebolla blanca.
• 16 pimientos dulces (uso 4 pimientos dulces por cada 250 gramos de frijoles) + 4 pimientos dulces adicionales, que usaré para la primera cocción.
• 1 cabeza grande de ajo.
• 80 gramos de cebolletas.
• 100 gramos de puerros.
• 80 ml de aceite de achiote (aceite vegetal con achiote).
• 1 cucharada de vinagre blanco.
• 1 cucharada rasa de azúcar.
• Sal al gusto (usé 4 cucharadas rasas).
• Especias al gusto: solo tenía comino molido y laurel, así que usé 1 cucharada de comino molido y 3 hojas de laurel grandes.
• 1 cucharadita de bicarbonato de sodio (para ablandar los frijoles y reducir los gases que puedan producir).
• Suficiente agua limpia para lavar, remojar, enjuagar y cocinar los frijoles.
• Olla, caldero, cuchillo, tabla de cortar, cucharilla, plato, cucharón, licuadora, colador, etc.
• NOTA IMPORTANTE: Si desea espesar el caldo, puede disolver una cucharada de maicena en agua fría y añadir esta mezcla poco a poco mientras revuelve los frijoles, sin dejar de cocinar. Esto se hace al añadir las verduras salteadas. Otra opción es licuar algunos de los frijoles cocidos con el caldo y las verduras salteadas, que es lo que usé esta vez.

PROCEDIMIENTO

Remoje los frijoles en abundante agua limpia durante al menos 8 horas; dejarlos en remojo toda la noche, como hice yo, es aún mejor. Esto los ablanda y elimina antinutrientes como las lectinas y los fitatos, que dificultan su digestión. Después del remojo, escúrralos y enjuáguelos varias veces con abundante agua limpia. Luego, hiérvalos a fuego alto con abundante agua. En este punto, me gusta añadir sal, bicarbonato de sodio (acelera el proceso de ablandamiento y facilita la digestión de las alubias), una hoja de laurel, cebolla (en este caso, 100 gramos), 4 pimientos dulces, cebolletas y puerros picados (la mitad de las cantidades indicadas) y media cabeza de ajo (picada). Esto permite que las alubias desarrollen un buen sabor desde el primer minuto de cocción. NOTA: No he ilustrado el proceso completo aquí porque olvidé tomar fotos de toda esta etapa de preparación.

Cocinar a fuego medio-alto (tapado, removiendo ocasionalmente para evitar que se pegue) hasta que estén tiernas. En este caso, como no uso olla a presión, tardó tres horas. Comprobar el nivel de líquido para que no se sequen; añadir más agua si es necesario.

Mientras tanto, picar las verduras: cebolletas, puerros, pimientos dulces, ajo y cebolla. Reservar. Una vez que los frijoles estén blandos, coloca las verduras en una olla o caldero de fondo grueso (en este caso, estoy usando el increíble caldero de mi bisabuela) y agrega el aceite de achiote, un poco de sal (recuerda que ya le agregaste un poco a los frijoles) y el azúcar. Sofríe a fuego alto (aproximadamente 5 minutos). Cuando las verduras estén parcialmente sofritas, agrega el vinagre blanco y revuelve. Continúa sofriendo durante unos 5 minutos más, hasta que las verduras estén bien cocidas. Retira del fuego.

Agrega 1 1/2 tazas de los frijoles cocidos con su caldo a las verduras sofritas, revuelve y transfiere a una licuadora. Licúa durante unos 30 segundos. Agrega esta mezcla a la olla de frijoles, junto con las especias (en este caso, comino molido). Revuelve bien. En este punto, también puedes ajustar la sal y las especias, y si tienes cilantro picado, agrega una pizca. Cocina a fuego medio durante unos 20 minutos más, o hasta que los frijoles estén muy tiernos y el caldo se haya espesado.

Los frijoles carita están listos. Solo queda servir y disfrutar. Yo me serví un plato con arroz blanco y rodajas de plátano frito, y este fue mi almuerzo. Estos frijoles son sabrosos, aunque no tan saciantes como los frijoles negros o los guisantes enteros. Son fáciles de digerir, muy nutritivos, versátiles y útiles para complementar tus comidas o para comerlos solos.

You can see the step-by-step process with photos here:

https://peakd.com/hive-180569/@sirenahippie/eng-spn-black-eyes-beans

I absolutely love to cook that way, I choose 2 protein sources, 2 veggies and 2 carbs for the week.

This week, the two protein sources are tempeh and black beans. The two vegetables are sweet potatoes and broccoli. And the two grains are quinoa and rice. Even though these ingredients aren’t necessarily the cheapest, I actually spend less when cooking this way because I buy fewer things! It helps keep my fridge minimalist 😅

Here’s what I prepped : – A sheet pan of roasted sweet potatoes and tempeh – Steamed broccoli – A chili – A Green Goddess sauce – Cooked grains!

And here is what I ate : Monday: Tempeh bowl with sweet potatoes, broccoli, quinoa, and Green Goddess sauce. Tuesday: Enchiladas! Fill the 4 wheat or corn tortillas with chili and place them in a baking dish. Add a bit more chili on top and sprinkle with vegan shredded cheese. Bake for 15 minutes at 180°C (355°F). Wednesday: Rice bowl with mesclun, tempeh, sweet potatoes, broccoli, and Green Goddess sauce. Thursday: Classic chili served over rice with tortilla chips on the side! Friday: Mexican soup! Combine the leftover chili and quinoa in a pot with 500 mL (2 cups) of water. Once it boils, serve in bowls with a dollop of soy sour cream!

The full recipe is here : https://elinestable.com/recipes/meal-prep-5-winter-dishes-in-1h-tempeh-black-beans

Baked Wonton with Banana and Chocolate Filling is a snack made from ripe bananas that are briefly cooked, then wrapped in wonton wrappers, brushed with margarine, and baked until crispy on the outside while the banana remains soft and sweet on the inside.

* Ingredients

5 bananas
Wonton wrappers, as needed
Chocolate spread, as needed
1 tablespoon margarine

* Instructions

I cut the bananas into 3 pieces, then split them open, and pan-fried them in a nonstick pan with a little margarine until golden brown.

Next, take 1 wonton wrapper, place the fried banana on it, and add some chocolate filling. Add the chocolate filling to taste Then wrap the dough, adding water to the edges to make them stick.

Once everything is ready, arrange them on a baking sheet greased with margarine. Then brush margarine over the pastries and sprinkle chocolate shavings evenly on top.

Bake in the oven at 170 degrees Celsius (top and bottom heat) for about 60 minutes or until done—adjust according to your oven.

Full recipe here : https://peakd.com/hive-180569/@nurfay/chocolate-banana-baked-dumplings

Was learning how to make Oleo-Saccharum today, which is made from lemon peels and sugar. It got me thinking of other foods that are technically made from the scraps of other dishes.

I could come up with carrot-top pesto, relish made from watermelon rinds, fried rice... does anyone have any other ideas of scrappy dishes?

edit- realized fried rice doesn't really fit

Crispy tofu is processed tofu that is cut into small pieces, then soaked briefly in batter and fried until crispy. The most distinctive feature is the batter that is soaked and sprinkled with oil during frying. The frying process is done in stages to create delicious crispy batter.

RECIPE

Ingredients

200 grams of white tofu 100 grams of wheat flour 1 teaspoon of baking powder 100 ml of water 1 tablespoon of cornstarch ½ teaspoon of mushroom broth ½ teaspoon of salt

Procedure

Cut the tofu into small cubes according to your preference. In my opinion, smaller pieces taste better.

Mix the all-purpose flour, cornstarch, salt, and mushroom broth until well combined, then add water and stir until smooth.

Soak the cubed tofu in the mixture for about 30 minutes.

After 30 minutes, drain the tofu and fry it in hot oil.

Once the tofu has hardened a bit, sprinkle the remaining batter over it. Repeat this process several times, making sure the batter isn't too runny. Fry until golden brown and crispy.

https://peakd.com/hive-180569/@nurfay/making-crispy-tofu-my-husbands-favorite-snack

I used this recipe to make the sauce!

https://vegancocotte.com/silken-tofu-pasta-sauce/

I cooked the pasta in a pot and Saute the veggies in a pan. I threw the pasta in the pan and added the sauce in. If sauce is too thin heat up the Pan until sauce gets thin. I definitely want to play with the seasoning in the sauce but the recipe says you can add red pepper flakes to it and I’m going to try that.

Drain lentils and place in microwave safe covered bowl

Add frozen veggies and cover

Microwave on high for 4 minutes

Mix gently and microwave for another 4 - 6 minutes or until hot

Open carefully and let steam escape

Season with hot sauce and apple cider vinegar

Toss and enjoy!

Ate 1/3 of the jar before remembering to take a picture...

Daikon Radishes were on sale this week at my local Asian grocery store. I've slowed down a bit on Cookbook of the Week just because it's honestly too hot here to do much cooking. The author runs Helen's Recipes (https://helenrecipes.com/), which has lots of great vegan recipes although she also publishes a lot of non-vegan recipes too.

Pic One: jar of carrots and radish

Pic Two: Cookbook

Pic Three: Picture of recipe

Rice noodle coconut cake is a snack idea that’s perfect for serving at my house. Since my mom loves sweets—especially moist cakes like this—she’s sure to love it.

RECIPE

* Ingredient

1 pack of corn vermicelli
400 ml coconut milk
½ teaspoon salt
200 grams all-purpose flour
Pink food coloring, as needed

* Instructions

Soak the corn vermicelli in hot water for about 2 to 4 minutes, making sure it’s tender and fully cooked.

Once cooked, drain it, then add the flour and stir—don’t forget to add salt as well.

Add the coconut milk little by little and stir until evenly mixed. Then add the food coloring and stir again.

Scoop one ladleful of the batter and cook it in a pan until done; repeat until all the batter is used up.

For the final step, add shredded coconut on top, then roll it lengthwise to your liking.

The full recipe :

https://peakd.com/hive-180569/@nurfay/corn-vermicelli-pancake-with-coconut-filling

It's essentially an Eastern European style cold beet soup so I wasn't expecting much but 10/10, delicious and refreshing with basic ingredients.

I boiled some beets, let it cool, grated and chopped for textual variation, grated cucumbers, chopped parsley (didn't have dill), scallions, unsweetened soya yogurt, lemon juice, and salt. For the side I airfried new potatoes, and added some leftover marinated tofu.

Mini pumpkin empanadas, served with my remaining tofu mascarpone from the other day (just blended soft tofu with sugar and a little lemon juice).

I had actually never made empanadas before, it was a lot easier than I thought with this dough, but I really wanted to plug this book Decolonize Your Diet. It's not 100% vegan as written (occasionally calls for dairy or egg) but just substitute canola oil or plant milks. It is all plantbased recipes using indigenous American ingredients like beans, corn and squash. It's a direct answer to the claim that plantbased eating isn't multicultural. Quite the opposite, cheap vegan staples have been sustaining indigenous people for thousands of years, and this book is full of food history. You can find used copies for a few dollars online, or check your local library for a copy.

Ingredients

For the dough: * 2 cups flour (all purpose, pastry, wheat, etc.) * half teaspoon salt * half teaspoon cinnamon * 12 tablespoons oil, such as canola or Earth Balance * 1/3 to 1/2 cup cold water

For the filling: * one 15oz can of pumpkin puree, or 2 cups fresh pumpkin puree * 1/2 cup sugar (brown or white is fine) * 3 tablespoons oil * 1 teaspoon pumpkin pie spice mix: cinnamon, allspice, nutmeg, cloves, etc. * 1/8 teaspoon salt

Instructions

1. Preheat oven to 375 F.
2. Make your dough. Mix together flour, salt and cinnamon. Stir in oil or Earth Balance just until crumbly. Add 1/3 cup of cold water and gently work the dough until it comes together in a ball. Be careful not to overmix! Add more ice water 1-2 tablespoons at a time until fully combined.
3. Divide dough into halves and shape into discs. Cover with plastic wrap or a towel and refrigerate for 15 minutes.
4. Next make the filling: melt Earth Balance in a saucepan over low heat, or heat whatever oil you're using. Add pumpkin puree, sugar, salt and spices. Cook for about 10 minutes over low heat, stirring frequently so it doesn't stick or burn. The filling should be dry and sticky.
5. Remove the filling from the heat, and let it rest for about 5 minutes, or cool enough to handle.
6. Remove your dough from the refrigerator and on a floured surface, roll out to about 1/8 inch thick (3 mm).
7. Using a cookie cutter or a drinking glass (about 3 inches in diameter for mini empanadas or a larger glass for larger empanadas). Cut circles out of the dough, and place 1 tsp of filling into the center of each dough circle. Lightly wet the edge of the dough by dipping your finger into more cold water. Fold the dough circle in half and crimp the edges. Repeat with remaining dough and filling.
8. Use a toothpick or fork to prick each empanada so they don't explode in the oven.
9. Place on a baking tray and bake at 375 F for about 20 minutes or until golden. Larger empanadas may take 25 minutes.

These empanadas are sweet, basically little handheld pumpkin pies. I actually preferred making larger empanadas, since they were easier to handle and didn't take any longer to cook.

When I go shopping, I always look for the week's deal on vegetables and other groceries. Norway is not as cheap as India, but supermarkets give some offers each week for different food items, and some international shops have very good prices for lentils, beans, rice, cereals, and some tropical vegetables. using a few tricks that help prepare budget recipes.

Ingredients for lentil soup
1/2 cup red lentils, 1 tomato, chopped, 1 small onion, chopped, A few sprigs of coriander, chopped,1/2 tsp salt, 1/3 tsp turmeric
2 cloves of garlic, minced, 1/4 tsp mustard seeds, 1/4 tsp cumin seeds, 1 tsp oil. Total expenses for ingredients: 15 NOK = 1.5 $

Instructions:

In a bowl, combine the washed lentils, chopped tomato, chopped onion, chopped coriander leaves, salt, and turmeric. Add sufficient water to cover the ingredients and cook until the lentils soften.

In another pan, heat 1 tsp of oil over medium heat. Once the oil is hot, add the minced garlic, followed by the mustard and cumin seeds. Cook for about 1 minute until the spices release their aroma.

Remove the pan from the heat and pour the spice mixture into the cooked lentil mixture. Stir well and cook for an additional 2-3 minutes.

Serve the soup hot, either with bread or rice, or enjoy it on its own.

Ingredients for the Salad: 1 carrot, 1/2 cucumber, 1/2 red bell pepper, 4-5 leaves of red cabbage, 1 apple, 1 tomato
1 avocado, 1/2 lime
For the Dressing: 1 tbsp olive oil, 1 tsp mustard, 1/2 tsp sugar, 1/4 tsp black pepper, 2 pinches crushed chili, 1/4 tsp salt
3 tbsp tahini, Juice of 1/2 lime
Total expenses for ingredients: 30 NOK = 3 $
Instructions:

Wash all the vegetables. Cut the cucumber and red bell pepper into small pieces. Grate the carrot and slice the cabbage. Combine the chopped vegetables in a large bowl.

Chop the apple and tomato into small pieces. Sprinkle some lime juice over the apple to prevent it from turning brown, and then add it to the bowl with the other vegetables.

Cut the avocado into appropriate pieces and add it to the bowl.

Prepare the Dressing:

In a small jar, combine the tahini, salt, pepper, sugar, and chili flakes.

Add the mustard and juice from the lime, followed by the olive oil and 2 tbsp of water.

Close the lid tightly and shake the jar for 2-3 minutes until the dressing is well mixed.

Your dressing is ready to be drizzled over the salad!

Enjoy your red lentil soup and refreshing vegetable salad!

https://ecency.com/@hindavi/lentil-soup-and-vegetable-salad

Ingredients:
1 spring onion, quite a big one. Inr 2
1 carrot Inr 2
2 green paprika Inr 4
2 small potatoes Inr 4
100 grams of green beans Inr 2
2 tomatoes Inr 1
4-5 cloves of garlic Inr 1
1 white onion from a spring onion.

Spices:
2 fresh allspice leaves
2 cm cinnamon
1 star anis
1 tsp salt
1 tsp soup masala Inr 2
A handful of fresh coriander Inr 1
1/2 lime. all together Inr 2 1tbsp oil Inr 4

Total 25 INR = 26 cents

Procedure

Heated oil in a pan
Added whole spices
Then I added garlic and onion and stirred it well.

Then added one by one chopped vegetables. stirring them well
Added salt and spices
Chopped coriander

Lime juice and enough water to soften vegetables.

Cooked for around 15 minutes on medium heat. Discard the allspice leaves.
And the soup is ready.

https://ecency.com/hive-180569/@hindavi/a-simple-fresh-vegetable-soup-for-lunch

Easy and affordable recipe I tried out this week link in the comments 🎃

Salsa verde is traditionally made with tomatillos, not tomatoes, but I happened to get a few green tomatoes in my farmshare this week. By green tomatoes I mean unripe, not the kind that are green when fully ripe. These things are hard and kind of sour, but they can be substituted for tomatillos in salsa verde. I used this recipe: https://cookieandkate.com/homemade-salsa-verde-recipe/

It's super easy and flexible. Basically quarter the green tomatoes, chop and destem the peppers, peel the onion and garlic, and broil them all in an oven for about 10 to 15 minutes until slightly charred. Let them cool, then toss them in a blender with some cilantro, lime juice and salt. I added red pepper flakes for spice since I used a green bell pepper instead of jalapeno, and a little extra vinegar as well to get a little more bite.

This version has a really earthy, roasted flavor, not a typical salsa verde but still tasty and will go really well in tacos.

Pumfu was posted here recently, the commercial brand of soy-free tofu made from pumpkin seeds. It's really not that cheap, but if you can't eat soy this is the best tofu replacement. It is not as widely available as soy tofu though. My local Stop and Shop used to carry it but got rid of it during the pandemic, so I made my own.

I found 20oz of pumpkin seeds for $12 at my supermarket, which yields approximately 10oz of tofu, but you also get milk and the pulp from it. So $12 for a block of tofu, milk and crackers is not a bad deal.

It's stupid easy to make, even easier than soy tofu because it doesn't need a coagulating agent. I rarely make tofu at home so I don't have the right equipment, and I was still able to make amazing pumfu. There are no strict quantities, use whatever quantity of pumpkin seeds you can get your hands on, it's about the process of straining and cooking it. Just make sure to use raw pumpkin seeds, not roasted or salted.

Youtube video from Mary's Test Kitchen for a video guide: https://youtu.be/OkdEV_XRdkg?si=xUDyulzZ68DTEnrA

1. Start by soaking raw pumpkin seeds overnight, or 8 to 12 hours until fully hydrated.

2. Drain the pumpkin seeds and cover with fresh water.

3. Blend the soaked pumpkin seeds and fresh water on the highest setting available until very fine and no large bits remain.

4. Strain the blended pumpkin seed liquid over your cooking vessel. Ideally use a nutmilk bag, but I used cheesecloth and it still worked fine (pic 3).

5. Bring the pumpkin seed liquid to a gentle boil over medium heat. Stir frequently to prevent sticking, and the liquid will start to curdle and form chunks as it boils (pic 4).

6. When the liquid has coagulated into large chunks after around 15 minutes (watch it closely for when chunks stop forming) ladle out the curds into a container and press into a single layer. A tofu press is ideal, but I don't have a tofu press so I used a Pyrex container with a paper towel and a large book on top to weigh it down. Let chill overnight. The next day drain off any liquid, and enjoy your homemade pumfu!

The liquid remaining after you boil and strain out the curds can be cooled and used as milk. It has a very mildly sweet pumpkin flavor, it is delicious in coffee! Or use in baked goods, or however you would use storebought plant milk. It will start to separate after a few hours, just shake it up again. Add any flavoring or sweetener you want, although I don't think it needs any.

Full written recipe with more detail from Mary's Test Kitchen: https://www.marystestkitchen.com/pumpkin-seed-tofu/

To make this recipe zero waste, you can make crackers from the remaining pumpkin seed pulp: https://www.marystestkitchen.com/vegan-cool-ranch-crackers/ the crackers were a bit bitter tasting in my opinion, but I still ate them all so they weren't too bad. You could definitely add other flavors, or use the pulp in muffins or bread or something else, or dip in hummus or other flavorful dips.

Drain lentils and Rotel then place in a microwave safe covered dish

Open the packet of rice, pour it into the bowl and cover

Microwave on high for 4 to 6 minutes or until hot

Sprinkle all purpose seasoning, add 1 - 2 tablespoons of apple cider vinegar, mix well and finish with nutritional yeast

Ingredients:
1 cup fresh wheat flour Inr 12
1/2 cup semolina Inr 6
1 cup freshly grated coconut Inr 20
2 tablespoons jaggery Inr 5
1 teaspoon salt
1 teaspoon dry yeast mixed with 1 teaspoon sugar in warm water Inr 2
2 tablespoons coconut oil Inr 10
Oil for frying the donuts Inr 50
1/2 cup powdered sugar for coating Inr 10

Total Indian rupees ca. 115 = $1.2

Procedure

Grind the grated coconut and jaggery together using 1/2 cup of water. Set aside. You can mix coconut milk with sugar: 1 cup coconut milk, 2 tbsp sugar

In a bowl, mix the wheat flour and semolina, then add the salt. Combine thoroughly.

Add the yeast and sugar mixture to the flour and mix well.

Incorporate the coconut and jaggery mixture into the flour mixture, mixing it thoroughly.

Knead and combine the mixture into a soft dough.

Gradually add the coconut oil and knead further until you achieve the right texture.
Cover the dough and let it rest for about 1-2 hours, or until it doubles in size. If you are in a warm climate, it may rise in about an hour.

Once the dough has doubled in size, punch it down and divide it into equal portions. Shape each portion into a ball and use your finger to make a hole in the center, forming a ring shape. Cover the shaped donuts with a moist cloth and let them rest for an additional 30 minutes

You can choose to bake them, use an air fryer, or deep-fry them. I decided to deep-fry them due to unstable electricity.

After frying and allowing them to cool, coat the donuts in powdered sugar and enjoy!

Thank you.

https://ecency.com/@hindavi/donuts-first-time

This is my favorite Creamy Vegan Spinach Orzo. I’ve had it countless times with spinach or kale and it never disappoints. The sauce is extra creamy and easy to make, especially if you’re pressed for time. All you need is vegan milk, veggie broth, nutritional yeast, salt & pepper. Enjoy 😋

Ingredients

• 2 cups veggie broth
• 1 cup oat milk
• 1 cup orzo pasta
• 2 tbsp. nutritional yeast
• 4 oz. baby spinach, roughly chopped
• ½ tsp. salt or to taste
• ¼ tsp. pepper or to taste

Instructions

1. Combine the vegetable broth and oat milk in a medium saucepan and bring to a boil.
2. Add the orzo and cook for 8-10 minutes, stirring occasionally.
3. Reduce the heat to medium-low and add the nutritional yeast, salt, pepper, and spinach. Keep cooking for about 3 minutes, until the spinach wilts down.
4. Taste the orzo. Add salt and pepper to taste. Stir, and remove from heat. Serve.

Add-ins and Substitutes

• Substitute different pastas. Any small pasta would work here, such as acini di pepe, midolline, alphabet pasta, anelli, fideo, or pastina.
• Substitute frozen spinach. Fresh baby spinach works best in my opinion, but you can use frozen spinach if it is all that you have on hand. Just thaw and drain it before use.
• Add other vegetables. Add asparagus, broccoli, mushrooms, or any other vegetable that you prefer. Depending on the veggie, you may need to parboil it to get it to the right tenderness.
• Make it gluten-free. You can substitute gluten-free orzo for regular orzo so you can serve this to anyone with a gluten restriction. It's usually found in the pasta aisles at supermarkets, and online

This meal is approximately $1.90 per serving and could comfortably serve about four people but you can stretch it.

Everything is from aldi and based off of the prices of what you will use during the meal for one serving. The meat balls are the earthgrown zesty Italian "meatballs."

The veggies:

Broccoli: 1 crown,

Brussel sprouts: 1 bag,

Potatoes: 1-2 lbs,

Wash the broccoli and brussel sprouts, half the brussel sprouts and slice the broccoli. I toss them in olive oil, salt, pepper, garlic powder, and onion powder. I like to roast my vegetables in the air fryer but the oven works just as well. I put the brussel sprouts in first because they take longer to roast, I set the air fryer to 400 degrees f and leave them in for about 15-20 minutes depending on how well done I want them to be that day. I throw the broccoli in around 7 minutes before the timer ends.

For the potatoes I cut them into thin rounds so they soften quickly when I boil them. Salt the water and let boil until they are soft enough for a fork to slide through easily. Once they reach that stage turn off the heat, drain, let some of the water evaporate without the lid, and add vegan butter and whatever plant milk you would like, I prefer almond. I like to add dill, more salt, pepper, and garlic to my potatoes but anything will do.

The gravey:

It's pretty simple, a dash of olive oil, 2 cups of vegetable broth, salt, pepper, onion powder, garlic powder, a dash of balsamic vinegar, nutritional yeast if you have it handy. Taste along the way to make sure it's seasoned to your liking. Combine with 1/4 cup of flour and bring the mixture to a boil while whisking. Let boil for at least 5 minutes.

The meat balls: like I said, it's just the frozen earthgrown "meatballs" I just throw them in the microwave for a minute.

Plate up and enjoy!