what i've been cooking up

🍇 recipes:

carrot coriander soup:
1 yellow onion, roughly sliced
3 cloves of garlic
3 carrots, roughly sliced
1 tsp coriander seeds, toasted whole & ground
pepper, vegetable broth powder
2/3 cup red lentils, soaked to reduce cooking time (optional)
water to cover
1/2 cup (125ml) vegan cooking cream (mine is soy-based)
more salt, pepper or seasonings to taste
served with flatbread

flatbread (4):
350g bread flour (I used the Caputo brand, if you only have regular flour add less water)
1 tsp dry yeast
1/2 tsp sugar or syrup
1 tsp salt
225g water

blueberry ginger chia jam:
1 cup frozen blueberries
grated (frozen) ginger, I grated 20x
pinch of salt
2 tbsp chia seeds
about 2 tbsp water, more if needed
1 tbsp sweetener of choice, I used honey

broccoli ginger pasta:
1/2 small head of broccoli
1-2 cloves of garlic
pepper (salt if needed)
1/2 cup (125ml) vegan cooking cream (mine is soy-based)
grated ginger
pasta water as needed
fresh parsley
pasta of choice

choc chip muffins:
https://rainbowplantlife.com/vegan-ch...
(i halved the recipe and subbed sour cream for thickened soy yogurt)

miso mustard chickpea salad:
1 tsp miso paste, 1 tbsp wholegrain mustard, 2 tbsp nutritional yeast, 1 tbsp tahini, 1 tbsp olive oil, salt, pepper, water as needed
chickpeas and broccoli, roasted with 1/2 of the dressing
served with spinach, quinoa, radishes, cucumber, red onion, parsley, the leftover dressing and lemon juice

peanut butter banana porridge:
1/2 cup (55g) rolled oats
1 cup (250ml) soy milk
1/2 cup (125ml) water
pinch of salt
1 heaping tbsp peanut butter
toppings: banana, hemp seeds, cardamom, salt, more soy milk

sweet chili tofu:
1 block tofu + 1 tbsp cornstarch + pinch of salt, fried until crispy
1 tbsp maple syrup, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sambal oelek (or other hot sauce, next time I’ll do 1 tsp as this was very spicy), 1/4 cup water
garlic, bell pepper, scallions
rice and parsley for serving

buckwheat banana pancakes:
https://www.pickuplimes.com/recipe/fa...
toppings: yogurt, blueberries, hazelnut butter, flakey salt

spicy bean and rice bowl:
spicy beans: 1 onion, 3 cloves of garlic, 3 tbsp tomato paste, cayenne, cumin, coriander seeds, paprika, salt and pepper to taste, water as needed
roasted peppers: 1 bell pepper, salt and olive oil; roasted for 20 minutes at 200°C
served with wild rice, cucumber, greens, pickled red onions, parsley, lemon tahini dressing and tahin spice

pretzel buns:
340g bread flour (I used the Caputo brand, if you only have regular flour add less water)
1 tsp dry yeast
175g water
1 tsp salt
1/2 tsp honey or maple syrup or sugar
lye method: dip in lye and water mixture (do your research before!) for 3-4 seconds, wearing a glove
baking soda method: add water and 1 tbsp baking soda to a small pot and simmer each bun for 30 seconds per side
topped with salt before baking
bake at 220°C for 15-20min, depending on the size


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🍎 faq
how old are you?
21
how long have you been eating plant-based?
4 years
where do you live?
germany
what are you studying?
economics