The post This Mushroom Ragu Will Ensure You Don’t Miss the Meat appeared first on Cooking 4 All.
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feelgood food (@melissa.hemsley)Ingredients:
- 400 grams exotic mushrooms, roughly chopped
- 1 shallot, finely chopped
- 2 cloves garlic
- 50 grams tomato paste
- ½ cup red wine
- 1 tablespoon extra virgin olive oil
- 1 cup vegetable stock
- ½ cup pouring cream
- 1 sprig fresh thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Sea salt
- Freshly ground black pepper
Instructions:
- Heat the oil in a saucepan. Fry the shallot and garlic over a medium heat until translucent and soft. Remove from the pan and increase the heat.
- Fry the mushrooms in batches. Do not overcrowd the pan as this will draw moisture out of the mushrooms.
- Once all the mushrooms are fried, return them to the pan with the shallot-garlic mixture and add the thyme.
- Add the paprika and oregano. Stir in the tomato paste and fry for 3 minutes, then deglaze the pan with the wine.
- Stir in the stock and cook for 5–10 minutes, or until the liquid has reduced by half. Pour in the cream and simmer for 5 minutes. Check the seasoning. Serve with pasta and top with Parmesan, if desired.
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]]>The post This Vegan Stir-Fry is Your New Go-To Weeknight Dinner appeared first on Cooking 4 All.
]]>Here’s a version we like, but it’s super flexible: choose different sauces and veggies if it suits you.
Ingredients
- Oil
- Firm or extra-firm tofu
- Onion
- Broccoli
- Cauliflower
- Carrots
- Peas
- Bell pepper
- Soy sauce or teriyaki sauce
- Rice to serve on the side (optional)
Directions
First, you’ll want to press your tofu. This just means putting something heavy on it so the water will drain out, allowing it to get nice and crispy when you cook it. This is technically an optional step, but it can really improve the flavor of the tofu. Whether you use a tofu press or just something heavy, leave the tofu to press for at least an hour for best results. While the tofu is pressing, chop up all of your veggies into bite-sized pieces. After the tofu is pressed, do the same with it.
Heat up the oil on medium heat. Add onions and sautee until translucent. Add tofu, allowing it to brown and crisp up. Add the veggies, stir, and cook until the veggies soften up. Stir in your sauce of choice. Serve on a bed of white or brown rice if desired.
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]]>The post These Are Some Great Vegan Breakfast Ideas appeared first on Cooking 4 All.
]]>Vegan Pancakes
Are you the kind of person who enjoys a classic tall stack of flapjacks for your Saturday morning breakfast? Well going vegan doesn’t mean that you have to give up on them. Just make your pancakes with almond milk and coconut oil instead of milk and butter and you’re good to go.
Chia Pudding
Pudding for breakfast? You’d better believe it. You can even do it with a minimal number of ingredients. Just toss some super-food chia seeds into vegan milk and it’ll turn into a pudding-like consistency. And then you add sweetener and toppings and you’re good to go.
Acai Bowl
Acai bowls are one of those perfect foods that are both beautiful and nutritious, and you don’t even have to go out to get one. Make them at home and top with all of your favorite fruits. Yum!
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]]>The post How to Make the Best Plant-Based “Egg” Salad appeared first on Cooking 4 All.
]]>We think you already know where we’re going with this one. Plant-based “egg” salad can totally be a thing. And here is how you make it. Guess what? It’s even easier than “real” egg salad.
Ingredients
- Tofu
- Vegan mayonnaise
- Nutrititonal yeast
- Yellow mustard
- Green onions
- Himalayan sea salt
- Turmeric
- Salt
- Pepper
Directions
Start by chopping the tofu into small cubes. We recommend medium-firm tofu because that’s what has a consistency closest to real eggs.
Once your tofu is all chopped up, put it in a bowl with the other ingredients, including the vegan mayo, nutritional yeast, yellow mustard, and a couple of chopped-up green onions. Most importantly, don’t forget the Himalayan sea salt and turmeric, which give the tofu an eggy flavor and look.
Mix it up gently until everything is well combined. Taste and season further with salt and pepper as you’d like. For serving, we highly recommend piling up a big scoop of “egg” salad on some toasted whole wheat bread with lettuce and sliced tomato.
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]]>The post These Dishes are Vegan Brunch Must-Haves appeared first on Cooking 4 All.
]]>Breakfast Potatoes
Here’s a brunch classic that vegans actually can eat without modifications: breakfast potatoes. They’re delicious, crispy, satisfying, savory, a perfect addition to any brunch.
Vegan Eggs Benedict
Just because vegans can’t eat eggs benedict (a brunch must) in their traditional preparation doesn’t mean that they can’t eat them at all. All you need for a vegan version is tofu, plant milk, and vegan butter.
Avocado Toast
You may not think of including it at brunch, but all of your guests—vegan and otherwise—will enjoy avocado toast if you serve it. It’s a great savory breakfast dish with plenty of nutrients, flavor, and healthy fat. Yum!
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]]>The post How to Make the Best Vegan Pancakes appeared first on Cooking 4 All.
]]>They’re even just as fluffy, using the magic of science (remember the grade school volcano experiment where vinegar and baking soda react and explode?) to achieve the perfect texture.
Ingredients
- 1 cup flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup non-dairy milk of your choice
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
Instructions
- In a medium-sized bowl, combine the dry ingredients.
- In another bowl, add the liquid ingredients, stirring to combine.
- Pour the liquid mixture into the dry mixture. Whisk until it achieves a smooth texture with no bumps.
- Let the batter rest for at least five minutes.
- Heat up a nonstick pan or pancake griddle over medium heat.
- Pour about half a cup of batter onto the pan at a time.
- When the top of the pancake bubbles and the sides begin to rise, flip the pancake. Cook until golden.
- Repeat until you have no more batter left.
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]]>The post 4 Delicious Techniques for Cooking Eggplant appeared first on Cooking 4 All.
]]>Grilled Eggplant Slices
Cut your eggplant into two to three long slices. Preferably, they should be at least half an inch thick. Then, brush them with olive oil, season them with salt and pepper, and put them under the grill for about 10-15 minutes. Serve when they’re soft in the middle.
Roasted Chunks
Alternatively, chop the eggplant up into about 1-inch chunks. Drizzle on olive oil and season with salt and pepper. Add red onion, garlic, rosemary, and thyme to the mix. Then bake in the oven for about 25 minutes. You can also do this with sugar and cinnamon for a sweeter taste.
Miso Eggplant
A stylish option that is becoming increasingly popular is Japanese-style miso eggplant. Simply slice your eggplant into two lengthwise. Cut a crisscross pattern into its flesh and pour a miso broth into the cracks. Roast in the oven for about 30 minutes.
Stir-Fried Eggplant
Chop the eggplant up into small chunks of about 1/2 inch. Toss them into a frying pan and cook for about 7-8 minutes, or until soft.
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]]>The post Check Out This Easy Vegan Pasta Recipe appeared first on Cooking 4 All.
]]>Ingredients
- Olive oil
- Onion
- Garlic
- Hard tofu
- Mushrooms
- Cherry tomatoes
- Pasta
- Salt
- Pepper
- Garlic powder
- Optional jar of pesto
- Optional nutritional yeast
Directions
Start by boiling water and salting generously. Cook your pasta according to package directions. While your pasta is cooking, chop up your onions, tofu, and mushrooms into bite-sized pieces. Heat olive oil over medium heat and cook the onions until they’re soft. Once the onions are cooked, add the garlic and cook for one to two minutes, until fragrant.
Add the tofu and sauté until it is well cooked through, about 10 minutes. Add chopped mushrooms to the onion and tofu mixture and cook them until they reduce and release liquid. Season with salt, pepper, and garlic powder to taste.
Take the tofu off of the heat. Add halved cherry tomatoes. Drain cooked pasta and add it to the tofu and mushroom mixture. Stir until thoroughly combined, add olive oil, and mix until the pasta is lightly coated. Serve, optionally with pesto on the side or sprinkled with nutritional yeast.
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]]>The post Amanda Forcella Will Inspire You to Add Seasonal Greens to Your Menu appeared first on Cooking 4 All.
]]>Based in California, Forcella also tends to her garden, sharing her seasonal essentials and relevant recipes. “The same way I look forward to the falling leaves of autumn, the silence of winter, the first blossoms of spring, and the warmth of summer, so I also look forward to the food treasures these seasons bring,” she writes in one Instagram post (her writing alone deserves your likes and shares).
Sticking to a healthy body and healthy mind kind of philosophy, Forcella will also inspire you to celebrate the change of pace this past year has brought upon us by living a more intentional life. She also encourages her followers to be mindful of their shopping habits.
“Health is wealth and while I don’t mind spending more money on high-quality food, it has been our experience since switching to a whole foods, plant-based diet that our grocery bill has drastically lowered,” she shared in an interview with Golubka Kitchen. “The way I buy food is to first buy everything I can at my farmers market—these are local, fresh foods and are way cheaper direct from the farmers than from a Whole Foods or other grocers.”
According to Forcella, the family’s staple foods are actually very low cost and include potatoes, beans, squashes, oats, quinoa, rice, seasonal fruits and vegetables, and seeds such as pumpkin, hemp, and sunflower.
Her healthy diet has also brought about other changes, including healthier skin. “My herbal infusions have made such a difference in my skin and hormonal health (completely tied together for me),” she notes. “Eating plenty of raw, seasonal greens and making sure I get enough fats, especially seeds like hemp/flax/chia, makes my skin feel and look best.”
We recommend heading to her website for some seasonal, plant-based recipes and following her on Instagram for her daily muses:
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]]>The post Simple Tricks For Vegans to Introduce More Nuts Into Your Diet appeared first on Cooking 4 All.
]]>Trail Mix
A great way to enjoy a range of nuts is to create your own trail mix. You can make this out of your own selection of your favorite nuts. Mix them together with raisins, dried apricots, and seeds. You can eat this how and when you want.
Sprinkle onto Curries
If you aren’t much of a fan of nuts but you know you want to eat more of them, try sprinkling them onto tasty curries. It’s best if you crush them up first. They add a nice texture to the curry, but their flavors blend into the rest of the dish as well.
In Salads
If you’re having a refreshing salad, pop a few hazelnuts or pecans into the mix. We guarantee that you won’t be disappointed!
Sprinkle onto Pasta
You can also crush nuts up and sprinkle them onto pasta dishes. They’re best in creamy dishes, but you can also use them in tomato-based sauces.
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