The post How to Make Delicious Vegan Shortbread Biscuits appeared first on falafelandcaviar.com.
]]>Ingredients
- 1 cup solid coconut oil
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Mix the solid coconut oil and powdered sugar in a bowl until they’re creamy.
- Add the vanilla extract and a pinch of salt, and mix them in. Gradually add the flour to the mixture, stirring until it forms a soft dough.
- Roll out the dough on a floured surface until it’s about 1/4 inch thick. Use cookie cutters to cut out shapes from the dough.
- Place the shaped dough on a baking sheet lined with parchment paper. Bake for 10-12 minutes until the edges are slightly golden.
- Let the biscuits cool on a wire rack. Enjoy your vegan shortbreads with a cup of tea or your favorite beverage!
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]]>The post You Have to Try Making this Delicious Ratatouille appeared first on falafelandcaviar.com.
]]>Ingredients:
- 3 zucchinis
- 6 large tomatoes
- 1 large eggplant
- 3 yellow bell peppers
- 1 large yellow onion
- 3 cloves garlic
- 1 cup fresh basil leaves, torn up
- 2 teaspoons dried thyme
- ¼ cup extra virgin olive oil
- Salt and pepper, to taste
Instructions:
- Prepare all the vegetables by peeling, trimming, and chopping them into small chunks.
- Heat a little oil in a large pot and add the chopped zucchini. Add a little salt and gently fry until slightly browned and then put to one side.
- Repeat this with the bell peppers and eggplant.
- Heat a little oil in the pot and add the chopped onion. Season with a little salt and pepper and gently fry until soft and slightly browned.
- Add the garlic and the thyme and continue to fry for a further 5 minutes.
- Add the sliced tomatoes and cook until it begins to resemble a sauce.
- Remove from the heat and then add the cooked zucchini, bell peppers, and eggplant.
- Pour the extra virgin olive oil in and gently stir to ensure the sauce and oil are mixed throughout. You can arrange the veg into slices or leave all mixed, it’s entirely up to you.
- Return to hob on low heat and place a lid on. Leave to simmer for 25-30 minutes.
- Remove from the heat and stir through the basil leaves.
- Leave to stand for 5-10 minutes before serving.
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]]>The post Impress Your Friends With Vegetarian Barbecue! appeared first on falafelandcaviar.com.
]]>Ingredients:
- Sliced assorted vegetables (such as bell peppers, zucchini, eggplant, mushrooms, and onions)
- Veggie burgers or plant-based sausage links
- Barbecue sauce or marinade of your choice
- Olive oil
- Salt and pepper to taste
Optional sides:
- Grilled corn on the cob
- Baked beans
- Coleslaw
- Potato salad
Instructions:
- Preheat your barbecue grill to medium-high heat.
- Prepare the assorted vegetables by slicing them into evenly sized pieces. Drizzle the vegetables with olive oil and season with salt and pepper to taste.
- Place the vegetables on the preheated grill and cook until they are tender and slightly charred, turning occasionally to ensure even cooking. Cooking times will vary depending on the type and thickness of the vegetables, but most will take around 5-10 minutes per side.
- While the vegetables are grilling, cook the veggie burgers or plant-based sausage links according to the package instructions. Brush them with barbecue sauce or marinade during the last few minutes of cooking to add extra flavor.
- Once the vegetables are cooked to your liking and the veggie burgers or sausage links are heated through, remove them from the grill and transfer them to a serving platter.
- Serve the Vegetarian Barbecue Assortment hot, accompanied by optional sides such as grilled corn on the cob, baked beans, coleslaw, or potato salad.
- Encourage guests to customize their plates with their favorite grilled vegetables and toppings, and enjoy a flavorful and satisfying outdoor feast.
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]]>The post You’ve Never Tried a Lentil and Sausage Casserole Like This appeared first on falafelandcaviar.com.
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(@avirtualvegan)Ingredients:
- 1 cup of dried green or brown lentils, rinsed and drained
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 8 ounces of sausage, sliced (such as Italian sausage or chorizo)
- 1 tin of diced tomatoes
- 2 cups of vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Optional toppings:
- Chopped fresh parsley
- Grated Parmesan cheese
Instructions:
- Preheat your oven to 375°F (190°C) and grease a casserole dish with cooking spray or olive oil. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.
- Add the minced garlic, diced carrots, and diced celery to the skillet, and cook for another 5 minutes, or until the vegetables begin to soften. Push the vegetables to one side of the skillet and add the sliced sausage. Cook the sausage until it’s browned on all sides, about 5 minutes.
- Stir in the rinsed and drained lentils, diced tomatoes, vegetable broth, dried thyme, dried oregano, and smoked paprika. Season with salt and pepper to taste.
- Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 20-25 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened. Transfer the lentil and sausage mixture to the prepared casserole dish, spreading it out into an even layer.
- Cover the casserole dish with foil and bake in the preheated oven for 20-25 minutes, or until the casserole is hot and bubbly. Remove the foil and bake for an additional 5-10 minutes, or until the top is lightly golden brown.
- Serve the casserole hot, garnished with chopped fresh parsley and grated Parmesan cheese if desired. Enjoy this hearty and flavorful casserole as a comforting meal that’s sure to warm you up from the inside out.
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]]>The post What Turkish Coffee is and How to Make It appeared first on falafelandcaviar.com.
]]>The Essence of Turkish Coffee
Turkish coffee is prepared using very finely ground coffee beans, unfiltered, combined with water, and cooked in a special pot called a ‘cezve’ or ‘ibrik’. A key characteristic of Turkish coffee is the layer of grounds that settles at the bottom of the cup, which is left behind after drinking. Turkish coffee often includes flavors of cardamom, and in some regions, it may also include spices like cinnamon or cloves, adding to its distinctive taste.
How to Make Turkish Coffee
- To make Turkish coffee, combine cold water, finely ground Turkish coffee, sugar, and cardamom in a cezve.
- Heat gently without stirring until the sugar dissolves, then stir. Watch closely to avoid boiling; you’re aiming for a slow heat to develop a dark foam.
- Before boiling, skim the foam into cups.
- Return the cezve to heat until it nearly boils again, then pour into cups.
- Let it settle before serving with a cup of water and something sweet on the side.
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]]>The post This Scrambled Tofu Recipe Is Supreme appeared first on falafelandcaviar.com.
]]>Ingredients:
- 1 block of firm tofu, drained and crumbled
- 2 tablespoons nutritional yeast
- 1 tablespoon soy sauce or tamari
- 1 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cumin
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 1/2 onion, diced
- 1 bell pepper, diced
- Handful of spinach leaves (optional)
- Fresh chives or parsley, chopped, for garnish
Instructions:
- In a small bowl, combine crumbled tofu, nutritional yeast, soy sauce, ground turmeric, garlic powder, onion powder, ground cumin, salt, and pepper. Mix well until tofu is evenly coated with spices. Set aside.
- Heat vegetable oil in a large skillet over medium heat. Add diced onion and bell pepper to the skillet, sautéing until softened, about 5 minutes.
- Add the seasoned tofu mixture to the skillet, stirring to combine with the vegetables. Cook for 5-7 minutes, or until tofu is heated through and slightly golden. If using spinach, add it to the skillet and cook until wilted for about 2 minutes.
- Taste and adjust seasoning if needed, adding more salt and pepper as desired. Remove from heat and garnish with freshly chopped chives or parsley before serving.
- Serve the scrambled tofu hot alongside toast or your favorite breakfast sides, and savor the irresistible flavors of this nutritious and delicious morning delight.
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]]>The post Try Making Eggplant Curry With This Perfect Recipe appeared first on falafelandcaviar.com.
]]>Ingredients:
- 2 medium-sized eggplants, diced into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tomatoes, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon garam masala
- Salt to taste
- Fresh cilantro for garnish
Instructions:
- Heat vegetable oil in a large skillet or pot over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
- Stir in minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant. Add diced tomatoes to the skillet and cook until they begin to soften, about 3-4 minutes.
- Sprinkle ground cumin, coriander, turmeric, cayenne pepper, and garam masala over the tomato mixture. Stir well to combine. Add diced eggplant to the skillet, stirring to coat the eggplant with the spice mixture. Cook for 5-7 minutes, allowing the eggplant to soften slightly.
- Pour in 1/2 cup of water, cover the skillet, and let the curry simmer for 15-20 minutes, or until the eggplant is tender. Season with salt to taste, and garnish with freshly chopped cilantro before serving. Serve your curry hot, with steamed rice or naan bread, and enjoy the explosion of flavors in every bite!
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]]>The post Making a Lentil And Chickpea Dhal is Easier Than Ever Before appeared first on falafelandcaviar.com.
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(@jodiesveganlife)Ingredients:
- 1 cup of dried red lentils
- 1 tin of chickpeas, drained and rinsed
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon vegetable oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 tin of diced tomatoes
- 2 cups of vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice or naan for serving
Instructions:
- Rinse the lentils under cold water until the water runs clear. Drain and set aside. In a large pot or skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened for about 5 minutes.
- Add the minced garlic and grated ginger to the pot, and cook for another 2 minutes, stirring frequently. Stir in the ground turmeric, cumin, coriander, cinnamon, and cayenne pepper (if using), and cook for 1 minute until fragrant.
- Add the diced tomatoes (with their juices) to the pot, along with the drained chickpeas, rinsed lentils, and vegetable broth. Stir well to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20-25 minutes, stirring occasionally, until the lentils are tender and the dhal has thickened.
- Season with salt and pepper to taste. If the dhal is too thick, you can add a bit more vegetable broth or water to reach your desired consistency. Serve the lentil and chickpea dhal hot, garnished with fresh cilantro, and accompanied by cooked rice or naan.
The post Making a Lentil And Chickpea Dhal is Easier Than Ever Before appeared first on falafelandcaviar.com.
]]>The post Try This Delicious Recipe for Vegan Sausage and Mash! appeared first on falafelandcaviar.com.
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(@theveganmumcooks)Ingredients:
- 4 vegan sausages (your choice of flavor)
- 4 large potatoes, peeled and cubed
- 1/2 cup of unsweetened almond milk (or any plant-based milk)
- 2 tablespoons vegan butter
- Salt and pepper, to taste
- 2 onions, thinly sliced
- 2 cloves of garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 cups of vegetable broth
- 1 tablespoon soy sauce (or tamari for gluten-free option)
- 1 teaspoon dried thyme
- 1 teaspoon balsamic vinegar
Instructions:
- Cook the vegan sausages according to package instructions until browned and heated through. Set aside and keep warm. In a large pot, bring salted water to a boil. Add the cubed potatoes and cook until fork-tender, about 15-20 minutes.
- While the potatoes are cooking, heat olive oil in a skillet over medium heat. Add the sliced onions and cook until caramelized, about 15-20 minutes. Add minced garlic and cook for an additional 1-2 minutes.
- Sprinkle flour over the caramelized onions and garlic, stirring to combine. Cook for 1-2 minutes to remove the raw flour taste. Gradually whisk in the vegetable broth, soy sauce, dried thyme, and balsamic vinegar, scraping up any browned bits from the bottom of the skillet. Simmer the gravy until thickened, about 5-7 minutes. Season with salt and pepper to taste.
- Drain the cooked potatoes and return them to the pot. Add vegan butter and almond milk, then mash until smooth and creamy. Season with salt and pepper to taste.
- Serve the sausages alongside a generous serving of creamy mashed potatoes, smothered in the rich onion gravy.
- Enjoy this delicious dish as a comforting and satisfying meal that’s sure to please vegans and non-vegans alike!
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]]>The post The Perfect Vegan Food Tour of Brighton, UK appeared first on falafelandcaviar.com.
]]>Purezza
Who doesn’t love delicious Neapolitan-style woodfired pizza? If as a vegan you miss the days of intensely cheesy pizzas then Purezza is an absolute must. It’s 100% vegan and has some seriously unique and exciting topping choices, as well as delicious sides, desserts, and cocktails.
No Catch
A seaside city wouldn’t be complete without a vast range of fish and chip establishments, and No Catch has the vegans covered. Another totally vegan venue, this place is perfect if you used to be a lover of fish and seafood. The portions are very generous, and the variety of ‘fish’ dishes on offer is super exciting.
Food for Friends
This is a delightful vegetarian restaurant with some incredible vegan offerings. It’s a little pricey, but you’re getting some seriously high-quality, locally sourced dishes that are cooked with love and friendship. This is ideal if you’re dining with non-vegans and want good options for everyone.
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