The post 2 Plant-Based Oil-Free Salad Dressings appeared first on falafelandcaviar.com.
]]>Zesty Lemon-Garlic Dressing
Ingredients
- Juice of 1 lemon
- 2 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon agave syrup or honey (optional for sweetness)
- 2 tablespoons water
- Salt and pepper to taste
Instructions
- In a small jar, combine lemon juice, minced garlic, Dijon mustard, and agave syrup or honey (if using).
- Add water gradually and shake well to achieve the desired consistency.
- Season with salt and pepper to taste.
- Drizzle over your salad and mix well for a tangy and refreshing flavor.
Creamy Avocado-Lime Dressing
Ingredients
- 1 ripe avocado, peeled and pitted
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro
- 1 garlic clove, minced
- 2 tablespoons water
- Salt and pepper to taste
Instructions
- In a blender or food processor, combine avocado, lime juice, chopped cilantro, minced garlic, and water.
- Blend until smooth and creamy.
- Season with salt and pepper to taste.
- Drizzle over your salad and toss gently for a luscious and creamy dressing.
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]]>The post This Vegan Fried Chicken Recipe is Shockingly Easy appeared first on falafelandcaviar.com.
]]>But did you know that you can actually make delicious vegan “fried chicken” at home, and it’s not even that hard? It tastes great on its own, dipped into vegan mayo, or as part of a fried “chicken” sandwich with some pickles and lettuce. However you want to eat it, here’s how to make our favorite vegan fried “chicken.”
(@likklevegantings)Ingredients
- Oyster mushrooms
- Vegetable oil
- Vegetable-based milk (soy, almond, oat – whatever you prefer!)
- Lemon juice
- Flour
- Baking powder
- Sugar
- Paprika
- Garlic powder
- Onion powder
- Salt
- Pepper
Directions
First, get the oil heating on the stove. Fill up a saucepan with a few inches of vegetable oil. Your goal is to get the oil up to 350 degrees Fahrenheit. Use a cooking thermometer to keep track. Then, you’ll want to get the oyster mushrooms clean by brushing the dirt off of them.
Next, get your dredging ingredients ready. In one bowl, combine your wet ingredients (the plant milk and lemon juice). In another, combine the dry ingredients.
Once the oil is hot enough, you’re ready to cook! Dip each oyster mushroom into the wet ingredient bowl and then the dry ingredient bowl, tossing to coat with the mixture. Then, carefully place them in the hot oil a few at a time, being sure not to overcrowd the pan. Cook each mushroom for two to four minutes, or until they’re golden brown. Let them cool down on a paper towel before serving.
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]]>The post How to Make Jackfruit Pulled Pork appeared first on falafelandcaviar.com.
]]>Jackfruit is an exotic fruit that can actually do a very convincing pulled pork impression, and once you learn how to cook it once, you’ll be able to do it again and again and never have to miss pulled pork sandwiches again. You’ll be shocked by how easy it is to make. Here is how.
Ingredients
- Canned young green jackfruit in water
- Brown sugar
- Paprika
- Garlic powder
- Salt
- Pepper
- Chili powder
- Barbecue sauce
Directions
Rinse, drain, and dry your jackfruit thoroughly. Chop off the core of the fruit and throw it away. Mix together the barbecue seasonings and add them to the jackfruit in a bowl, tossing to coat. Heat oil in a skillet over medium heat. Add seasoned jackfruit, tossing to coat and cooking for a few minutes until the jackfruit takes on some color.
Add the barbecue sauce, stir, and reduce heat to low. Cook covered for 20 to 30 minutes, longer for deeper flavor. Stir occasionally. As it cooks down, shred the jackfruit with two forks. After the cooking time, turn up the heat to medium-high and cook for a few more minutes to get some extra color.
And that’s all! Remove from the heat and serve as you’d like, ideally in a sandwich with some bangin’ vegan coleslaw.
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]]>The post How to Make Vegan Egg Salad appeared first on falafelandcaviar.com.
]]>Ingredients
- Firm or medium-firm tofu
- Vegan mayonnaise
- Nutritional yeast
- Yellow mustard
- Green onion
- Himalayan sea salt
- Turmeric
- Salt
- Pepper
Directions
Putting together this vegan egg salad is incredibly simple, even easier than making real egg salad (no need to boil eggs!).
Start by cutting up your drained, dry tofu into small cubes. In a large bowl, combine the tofu cubes, vegan mayo, nutritional yeast, yellow mustard, and green onion. Don’t forget the Himalayan sea salt, which gives the tofu its eggy flavor, and the turmeric, which lends a yellow, eggy color. Mix it all together until well combined and then season with salt and pepper to taste.
You can serve it on its own just like that or, alternatively, as part of an egg salad sandwich. Just pile a big spoonful onto some bread and add lettuce and tomato.
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]]>The post Sweet Potato Tofu Salad is Your New Favorite Lunch appeared first on falafelandcaviar.com.
]]>Ingredients
- Vegetable oil
- Firm tofu
- Soy sauce
- Sesame oil
- Sweet potato
- Salt
- Pepper
- Olive oil
- Cucumber
- Tomato
- Lemon juice
- Garlic dressing
- Croutons
Directions
First, preheat your oven to a medium-high temperature. Wash and cut your sweet potato up into bite-sized pieces. Line a baking pan with parchment paper. Spread the sweet potato evenly onto the pan. Drizzle with olive oil and season with salt and pepper. Bake until golden brown.
Next, heat up vegetable oil in a pan over medium heat. Chop your tofu into bite-sized cubes and add into the warm oil. Cook until crisp on all sides. Add soy sauce and sesame oil, mixing to combine, and let cook a bit longer.
In a large bowl, combine diced cucumbers and tomatoes with garlic dressing, croutons, and lemon juice. Once the tofu and sweet potato are cooked and cooled down, add them to the large bowl and combine everything.
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]]>The post This Vegan Fried Rice Recipe is Perfect for Weeknights appeared first on falafelandcaviar.com.
]]>Ingredients
- Cooked rice. Brown rice is healthier but white rice is great, too
- Soy sauce
- Sesame oil
- Tofu
- Vegetable oil
- Vegetables
- Peas
- Carrots
- Broccoli
- Cauliflower
- Onion
- Or, alternatively, a frozen veggie mix
Directions
- You’re going to start by cooking the tofu. Chop it up into bite-sized pieces. Heat the vegetable oil on high, add the tofu, and cook, crisping it on each side by stirring minimally.
- As the tofu cooks, you can chop up your vegetables or defrost your frozen veggies. Either way, try to get all of your veggies into uniform, bite-sized pieces.
- Once the tofu is crispy on all sides, turn down the heat and add soy sauce and sesame oil. Stir to coat the tofu and cook for a few more minutes to let the sauce caramelize.
- Add the vegetables and cooked rice. Stir everything together. Taste and add more sauce and seasoning if you’d like.
BIANCA’S KITCHEN [
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]]>The post Have You Tried the Impossible Whopper? appeared first on falafelandcaviar.com.
]]>After partnering with Impossible Foods, one of the industry pioneers in plant-based meat alternatives, the chain released a burger that is exactly like its original Whopper burger, only using a faux meat patty.
Reviews have been mostly positive, praising the vegan patty’s ability to almost exactly emulate the taste of a real beef patty.
The secret ingredient in the Impossible Whopper patty just might be soy leghemoglobin, a hemoglobin that is found in the soy plant. Containing heme, an iron-carrying molecule that imitates the taste of meat closely, the patty is said to be the closest option to the “real thing” that has been introduced to the market.
Burger King’s willingness to take a step outside of the box and introduce this new type of meat alternative to the fast-food market might just be the first in a long line of chains to make this decision. Give it a try, and be one of the first to the new plant-based foods party!
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]]>The post 4 Awesome Vegan Sources of Protein appeared first on falafelandcaviar.com.
]]>Nut Butter
Peanut butter comes with 25 grams of protein per 100 grams, while almond butter has 21 grams for the same amount. Various types of nut butter with many useful nutrients, such as fiber, potassium, and iron.
Hemp Seeds
Hemp seeds are a convenient way to add some protein to your meals, whether you prefer sweet or savory food. They taste nice and are also rich in fiber, magnesium, and omega-3.
Black Beans
You don’t even have to cook them from scratch; even canned black beans are a great source of protein and nutrients and an important addition to a vegan diet. They will give you potassium, folate, fiber, and iron.
Chickpeas
Chickpeas are packed with protein, just like many other legumes. They are convenient to cook in many different ways and can be eaten alone or as a side dish.
delicious, easy to make and packed with flavour. Topped with roasted chickpeas for a source of protein and extra fibre. Here’s how I make it: 250g pasta of choice (I used gluten-free) 400g can chopped tomatoes 2 garlic cloves, crushed 1/2 onion, finely chopped 2 heaped tbsp sun-dried tomato pesto Juice of 1 lemon Salt & pepper to taste Bunch of fresh basil & a pinch of chilli flakes For the roasted chickpeas 2x 400g cans of chickpeas, drained and rinsed 1 tbsp oil Salt & pepper Preheat your own to 220C/200C fan/350F. Add the chickpeas to a bowl along with the oil, salt and pepper. Toss to coat, then arrange on a baking sheet lined with parchment paper and roast for 25 minutes. In the meantime cook the pasta according to pack instructions. Heat 1 tbsp oil in a frying pan and cook the onions for 5 minutes on a medium heat. Add the garlic and cook for another minute. Pour in the chopped tomatoes, pesto and season to taste with salt & pepper. Leave to simmer for 7-10 minutes, then take off the heat and add in the lemon juice, basil and chilli flakes. Give it a final taste test and add more seasoning if necessary. Fold in the pasta and roasted chickpeas and enjoy! *You can skip the roasting part and add the drained chickpeas straight in when you add the chopped tomatoes to save time if you’re after a speeder meal. . Have a fab Monday 
Nadia xx
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