#veganrecipes — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #veganrecipes, aggregated by home.social.
-
The best pumpkin bread you’ll make this fall 🎃 https://www.diningandcooking.com/2813182/the-best-pumpkin-bread-youll-make-this-fall-%f0%9f%8e%83/ #Vegan #VeganRecipes
-
What if samosas came in pinwheels? 🌀 Crispy, spicy and air-fried with very little oil.
What if your favourite samosa could be made even more interesting? These Pinwheel Samosas give the classic samosa a fun makeover with a beautiful spiral shape, crispy layers and the familiar spicy potato filling we all love.…
#dining #cooking #diet #food #VeganRecipes #Vegan
https://www.diningandcooking.com/2812934/what-if-samosas-came-in-pinwheels-%f0%9f%8c%80-crispy-spicy-and-air-fried-with-very-little-oil/ -
What if samosas came in pinwheels? 🌀 Crispy, spicy and air-fried with very little oil. https://www.diningandcooking.com/2812934/what-if-samosas-came-in-pinwheels-%f0%9f%8c%80-crispy-spicy-and-air-fried-with-very-little-oil/ #Vegan #VeganRecipes
-
Crispy Air Fryer Cauliflower Cutlets https://www.diningandcooking.com/2812670/crispy-air-fryer-cauliflower-cutlets/ #Vegan #VeganRecipes
-
Vegan Cream of Mushroom Soup 🍄🟫 Earthy, rich, velvety & so comforting. https://www.diningandcooking.com/2812411/vegan-cream-of-mushroom-soup-%f0%9f%8d%84%f0%9f%9f%ab-earthy-rich-velvety-so-comforting/ #Vegan #VeganRecipes
-
Game-Day Buffalo Cauliflower Wings https://www.diningandcooking.com/2812167/game-day-buffalo-cauliflower-wings-2/ #Vegan #VeganRecipes
-
Creamy vegan pumpkin pasta sauce made with hemp hearts (17 g protein just in the sauce) https://www.diningandcooking.com/2811625/creamy-vegan-pumpkin-pasta-sauce-made-with-hemp-hearts-17-g-protein-just-in-the-sauce/ #Vegan #VeganRecipes
-
Pick up a bag of veggie meatballs and make this all-in-one rice bake for an easy but satisfying dinner tonight.
https://www.tinnedtomatoes.com/2023/06/vegan-meatball-rice-bake.html
#vegan #veganrecipes -
Stuffed Brinjal Recipe without Onion & Garlic | Bharwa Baigan https://www.diningandcooking.com/2811370/stuffed-brinjal-recipe-without-onion-garlic-bharwa-baigan/ #Vegan #VeganRecipes
-
https://www.alojapan.com/1538607/this-vegan-sushi-burrito-is-the-perfect-on-the-go-lunch/ This Vegan Sushi Burrito Is The Perfect On-The-Go Lunch #burrito #PlantBasedFood #sushi? #VeganRecipes When lunch needs to survive a commute, a busy workday or simply an afternoon away from the kitchen, portability matters almost as much as flavor. In a video on his Yeung Man Cooking YouTube channel, Wil Yeung turns a handful of familiar sushi ingredients into a vegan sushi burrito, a substantial and delicious handheld lunch
-
https://www.alojapan.com/1538607/this-vegan-sushi-burrito-is-the-perfect-on-the-go-lunch/ This Vegan Sushi Burrito Is The Perfect On-The-Go Lunch #burrito #PlantBasedFood #sushi? #VeganRecipes When lunch needs to survive a commute, a busy workday or simply an afternoon away from the kitchen, portability matters almost as much as flavor. In a video on his Yeung Man Cooking YouTube channel, Wil Yeung turns a handful of familiar sushi ingredients into a vegan sushi burrito, a substantial and delicious handheld lunch
-
Cajun potatoes loaded in a creamy, spicy sauce – an easy and flavorful potato side dish. https://www.diningandcooking.com/2810532/cajun-potatoes-loaded-in-a-creamy-spicy-sauce-an-easy-and-flavorful-potato-side-dish/ #Vegan #VeganRecipes
-
Cajun potatoes loaded in a creamy, spicy sauce – an easy and flavorful potato side dish. https://www.diningandcooking.com/2810532/cajun-potatoes-loaded-in-a-creamy-spicy-sauce-an-easy-and-flavorful-potato-side-dish/ #Vegan #VeganRecipes
-
Cajun potatoes loaded in a creamy, spicy sauce – an easy and flavorful potato side dish. https://www.diningandcooking.com/2810532/cajun-potatoes-loaded-in-a-creamy-spicy-sauce-an-easy-and-flavorful-potato-side-dish/ #Vegan #VeganRecipes
-
Maple Balsamic Brussels Sprouts https://www.diningandcooking.com/2810228/maple-balsamic-brussels-sprouts-5/ #Vegan #VeganRecipes
-
Maple Balsamic Brussels Sprouts https://www.diningandcooking.com/2810228/maple-balsamic-brussels-sprouts-5/ #Vegan #VeganRecipes
-
Maple Balsamic Brussels Sprouts https://www.diningandcooking.com/2810228/maple-balsamic-brussels-sprouts-5/ #Vegan #VeganRecipes
-
Sweet potato, chickpea and spinach curry pie. https://www.diningandcooking.com/2809942/sweet-potato-chickpea-and-spinach-curry-pie/ #Vegan #VeganRecipes
-
Sweet potato, chickpea and spinach curry pie. https://www.diningandcooking.com/2809942/sweet-potato-chickpea-and-spinach-curry-pie/ #Vegan #VeganRecipes
-
Sweet potato, chickpea and spinach curry pie. https://www.diningandcooking.com/2809942/sweet-potato-chickpea-and-spinach-curry-pie/ #Vegan #VeganRecipes
-
Vegan Blueberry Scones
An easy and completely plant-based recipe for vegan blueberry scones bursting with juicy berries and a hint of lemon!
-
Vegan Blueberry Scones
An easy and completely plant-based recipe for vegan blueberry scones bursting with juicy berries and a hint of lemon!
-
Vegan Blueberry Scones
An easy and completely plant-based recipe for vegan blueberry scones bursting with juicy berries and a hint of lemon!
-
Vegan Blueberry Scones
An easy and completely plant-based recipe for vegan blueberry scones bursting with juicy berries and a hint of lemon!
-
Vegan Blueberry Scones
An easy and completely plant-based recipe for vegan blueberry scones bursting with juicy berries and a hint of lemon!
-
The World Is Your Oyster (Mushroom) https://www.diningandcooking.com/2809653/the-world-is-your-oyster-mushroom/ #Vegan #VeganRecipes
-
The World Is Your Oyster (Mushroom) https://www.diningandcooking.com/2809653/the-world-is-your-oyster-mushroom/ #Vegan #VeganRecipes
-
The World Is Your Oyster (Mushroom) https://www.diningandcooking.com/2809653/the-world-is-your-oyster-mushroom/ #Vegan #VeganRecipes
-
Vegan Orange Zest Crepes Bring A French Classic Back To Life
There’s something timeless about a stack of crepes fresh from the pan. In a recent video, Lionel Roudaut, known for his YouTube channel My Vegan Provence, shows how to recreate t…
#dining #cooking #diet #food #Frenchrecipes #francais #france #French #frenchfoodrecipes #frenchrecipes #PlantBasedFood #Recipes #vegancrepes #VeganRecipes
https://www.diningandcooking.com/2805953/vegan-orange-zest-crepes-bring-a-french-classic-back-to-life/ -
Vegan Orange Zest Crepes Bring A French Classic Back To Life https://www.diningandcooking.com/2805953/vegan-orange-zest-crepes-bring-a-french-classic-back-to-life/ #francais #france #French #FrenchFoodRecipes #FrenchRecipes #PlantBasedFood #Recipes #VeganCrepes #VeganRecipes
-
10 Jamaican and Caribbean-Inspired Recipes
These Jamaican and Caribbean-inspired recipes bring bold seasoning, warming spice, and big flavor. You’…
#dining #cooking #diet #food #mediterranean #MediterraneanDiet #MediterraneanFood #MediterraneanVeganDiet #comfortfood #HighProtein #Jamaica #Mediterranean #mediterraneanvegetarianrecipes #Recipes #veganmediterraneandiet #VeganRecipes #vegetarianMediterraneanrecipes
https://www.diningandcooking.com/2797900/10-jamaican-and-caribbean-inspired-recipes/ -
10 Jamaican and Caribbean-Inspired Recipes
These Jamaican and Caribbean-inspired recipes bring bold seasoning, warming spice, and big flavor. You’…
#dining #cooking #diet #food #mediterranean #MediterraneanDiet #MediterraneanFood #MediterraneanVeganDiet #comfortfood #HighProtein #Jamaica #Mediterranean #mediterraneanvegetarianrecipes #Recipes #veganmediterraneandiet #VeganRecipes #vegetarianMediterraneanrecipes
https://www.diningandcooking.com/2797900/10-jamaican-and-caribbean-inspired-recipes/ -
10 Jamaican and Caribbean-Inspired Recipes
These Jamaican and Caribbean-inspired recipes bring bold seasoning, warming spice, and big flavor. You’ll find plant-based dishes influenced by these cuisin…
#dining #cooking #diet #food #MediterraneanVeganDiet #comfortfood #HighProtein #Jamaica #Mediterranean #mediterraneanvegetarianrecipes #Recipes #veganmediterraneandiet #VeganRecipes #vegetarianMediterraneanrecipes
https://www.diningandcooking.com/2797900/10-jamaican-and-caribbean-inspired-recipes/ -
10 Jamaican and Caribbean-Inspired Recipes
These Jamaican and Caribbean-inspired recipes bring bold seasoning, warming spice, and big flavor. You’ll find plant-based dishes influenced by these cuisin…
#dining #cooking #diet #food #MediterraneanVeganDiet #comfortfood #HighProtein #Jamaica #Mediterranean #mediterraneanvegetarianrecipes #Recipes #veganmediterraneandiet #VeganRecipes #vegetarianMediterraneanrecipes
https://www.diningandcooking.com/2797900/10-jamaican-and-caribbean-inspired-recipes/ -
10 Jamaican and Caribbean-Inspired Recipes
These Jamaican and Caribbean-inspired recipes bring bold seasoning, warming spice, and big flavor. You’ll find plant-based dishes influenced by these cuisin…
#dining #cooking #diet #food #MediterraneanVeganDiet #comfortfood #HighProtein #Jamaica #Mediterranean #mediterraneanvegetarianrecipes #Recipes #veganmediterraneandiet #VeganRecipes #vegetarianMediterraneanrecipes
https://www.diningandcooking.com/2797900/10-jamaican-and-caribbean-inspired-recipes/ -
10 Jamaican and Caribbean-Inspired Recipes
These Jamaican and Caribbean-inspired recipes bring bold seasoning, warming spice, and big flavor. You’ll find plant-based dishes influenced by these cuisin…
#dining #cooking #diet #food #MediterraneanVeganDiet #comfortfood #HighProtein #Jamaica #Mediterranean #mediterraneanvegetarianrecipes #Recipes #veganmediterraneandiet #VeganRecipes #vegetarianMediterraneanrecipes
https://www.diningandcooking.com/2797900/10-jamaican-and-caribbean-inspired-recipes/ -
https://paper.wf/anghamelkhalili/falafel-recipe-for-1-kg-chickpeas-enough-for-a-large-family
The vegetarian recipe is ready, I hope you like it. Health and wellness
https://chuffed.org/project/186653-urgent-assistance-for-angham
#Falafel
#VeganRecipe
#Vegetarian
#Homemade
#EasyRecipe
#Support
#Help
#Donation
#FamilySupport
#SchoolFees
@chielk
@aral
@Geri
@simon_brooke
@nemo
@noriko
@AccordingtoWouter @RobertoArchimboldi @HeatherMJ @mfru @imigueldiaz @paulschoe
#gaza #palestine #food
#vegan
#فيجن
#veganfood
#plantbased
#veganrecipes
#نباتي -
Kaach Kolar Kofta Curry
Kaach Kolar Kofta Curry is proof that Bengali vegetarian cooking can be every bit as rich and satisfying as its meat based counterparts. Growing up, I was convinced my mum could turn even the most unassuming ingredients into something deeply comforting and irresistibly delicious. Kaach kola, or raw banana, was one of them. As a child, I never imagined it could taste good. Much later, plantain chips and green banana snacks became trendy, but growing up in West Bengal, raw bananas belonged firmly in the home kitchen, transformed through patience, spice, and instinct rather than novelty. My mum had two magical recipes for plantains. The raw ones were reserved for kofta, while the ripe bananas became bora, sweet fritters offered first to the deity at home before making their way to our plates. Even the plantains themselves were different then, smaller and more delicate than the oversized varieties found here today.
The koftas were made from boiled raw banana and potatoes, mashed together with cashews and flour for richness and binding. Into that mixture went everything that defines an Indian kitchen to me- coriander, cumin, Bengali garam masala, turmeric, red chili powder, salt, a pinch of sugar, plenty of grated ginger, finely chopped onions, and generous amounts of green chilies. Some days she used garlic instead of ginger. Other times she bound the mixture with beaten egg. There was never rigid measuring, only intuition passed from hand to hand. Rolling the mixture into balls and frying them until golden was only half the story. The real soul of the dish was the curry itself, a light, quintessentially Bengali gravy carrying the same warm spices as the kofta. Thin, fragrant, and deeply satisfying, it soaked beautifully into hot rice, turning the simplest meal into something memorable. For this recipe, I still use the regular-sized ones from the Indian grocery store because they taste closest to memory. This is a recipe I rarely make for guests. For me, it belongs to quieter moments, to nostalgia and memory. It is one of those deeply personal dishes that carries the feeling of home, family, and another time in life with every bite @sarchakra
PREP TIME: 40 mins
COOK TIME: 35 mins
SERVES: 8
Ingredients
For the Koftas
- Raw bananas (green bananas) 4, medium
- Potatoes 2, medium
- Cashews ⅓ cup
- Onion 1 small, very finely chopped
- Green chilies 3-4, finely chopped
- Ginger 1 tbsp, grated
- Coriander powder 1 tbsp
- Cumin powder 2 tsp
- Turmeric powder 1 tsp
- Red chili powder 2 tsp
- Bengali garam masala 1 tsp
- Salt to taste
- Sugar 1 tsp
- Flour 3 tbsp, as needed for binding
- Oil for frying
For the Curry
- Oil 4 tbsp
- Onion 1, medium, finely chopped
- Ginger 1 tbsp, grated
- Green chilies 2, slit
- Coriander powder 2 tsp
- Cumin powder 1 tsp
- Turmeric powder 1 tsp
- Red chili powder 2 tsp
- Bengali garam masala 1 tsp
- Salt to taste
- Sugar 1 tsp
- Warm water 3 cups
- Raisins 2 tbsp
- Fresh coriander leaves for garnish
Method
For the Koftas
- Trim the ends of the raw bananas and cut them into large pieces with the skin on. Boil them along with the potatoes until fork tender. Drain well and allow them to cool slightly.
- Peel the bananas and potatoes while still warm. Mash them together until mostly smooth with a little texture remaining.
- Lightly crush or pulse the cashews into a coarse powder. Add them to the mashed banana and potato mixture.
- Mix in the chopped onions, green chilies, grated ginger, coriander powder, cumin powder, turmeric, red chili powder, Bengali garam masala, salt, sugar, and flour.The mixture should hold together easily when rolled. If it feels too soft, add another spoonful of flour.
- Grease your palms lightly with oil and form the mixture into medium-sized balls.
- Heat oil in a kadai or deep pan over medium heat. Fry the koftas in batches until deeply golden brown and crisp on the outside. Do not overcrowd the pan, and turn them gently so they brown evenly.
- Remove and drain on paper towels.
For the Curry
- Heat oil in a pan and add the chopped onions. Cook slowly over medium heat until soft and lightly golden.
- Add the grated ginger and slit green chilies. Sauté for another minute until fragrant.
- Add coriander powder, cumin powder, turmeric, red chili powder, salt, and sugar. Sprinkle in a little water and cook the spices until the oil begins to separate and the masala smells rich and toasted. Add the raisins.
- Pour in the warm water and bring the curry to a gentle simmer for 8 to 10 mins. The curry should remain relatively light and thin rather than thick and heavy.
- Finish with Bengali garam masala.
- Place the fried koftas into a serving bowl and pour the hot curry over them just before serving so they retain some texture.
- Garnish with fresh coriander leaves and serve immediately with hot rice. The koftas slowly absorb the curry as they sit, becoming softer, richer, and even more comforting the longer they rest.
Notes
The koftas can easily be prepared ahead of time and frozen, which makes this dish especially convenient for busy days or gatherings. Once fried and cooled completely, store them in an airtight container and freeze. Before serving, allow them to defrost and warm them gently in the oven, air fryer, or a lightly greased pan until heated through. Add them to the curry just before serving so they retain their texture and do not become overly soft.
If you cannot find green bananas, green plantains make an excellent substitute and provide a similar texture and flavor.
Rice flour or cornstarch or gram flour can be used in place of flour to help bind the koftas.
Raisins add a touch of sweetness, but dried cranberries or finely chopped dates work beautifully as well.
For the gravy, canned tomatoes can replace fresh ones, and cashew paste may be substituted with almond paste or even sunflower seed paste for a nut-free variation. While every substitution creates subtle differences, the essence of the dish remains wonderfully intact.
For a slightly sweeter flavor, you can use sweet potato. Skip the sugar in the curry.
Use a neutral oil for a vegan version.
I have another version of this dish Kaach Kolar Kofta Curry (Green Banana Kofta Curry) published a few years ago.
If you try a recipe, please use the hashtag #sarchakra on INSTAGRAM for a chance to be featured!
FOLLOW SARCHAKRA ON FACEBOOK| INSTAGRAM | PINTEREST | TWITTER I TIKTOK FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.
StepsIngredients for the curryKaach Kolar Kofta Curry #bengaliCuisine #bengalifood #food #greenBanana #indiancooking #indiancuisine #indianfood #indianspices #kaachKola #koftaCurry #koftas #quickandeasy #recipe #recipes #vegan #veganRecipes #vegetarian #vegetarianRecipes #vegetarianfood #westBengal -
This sounds wicked good!
Quick Fix: Super Easy #Kale With #Pecans Recipe
by Darya Rose | Feb 8, 2010
Serves 1-3 people. 10 minutes.
"Ingredients:
1 bunch kale or chard
1/4 cup chopped pecans or pistachios
Extra virgin olive oil
1 garlic clove, minced
Sea salt to tasteStart by mincing your garlic, just to make it a tiny bit healthier. Rinse your greens and place them all on a cutting board oriented in the same direction. If the leaves have very thick stems you may want to remove them as explained here. Personally I buy greens that are fresh and tender enough that I rarely bother removing stems.
Pile the greens on top of each other. Starting at the tip of the leaves, cut 1 inch strips until you have cut the entire bunch. If you are using #TuscanKale [aka #ItalianKale] or red #RussianKale, a lot less chopping is necessary because the leaves are thin and only need be cut in one direction. If your leaves are wide, cut them into 1-2 inch squares. It’s okay if your greens are still wet, the water will help them steam.
Using a pan with tall sides and a lid, add the nuts and turn it on medium heat. Lightly toast the nuts, stirring regularly with tongs. After 2-3 minutes, add olive oil to the pan and allow it to heat up. Add your chopped greens to the pan, sprinkle generously with sea salt and toss with tongs. Cover.
Stir the greens occasionally so they don’t burn, always replacing the lid after stirring. Continue cooking the greens as they wilt and turn dark green. If they start to burn lower the heat, add 1-2 tbsp of water and cover again to steam.
Kale is done cooking when it is dark green and the stems are tender. Unlike spinach, it is very difficult to over-cook kale because it retains its crispness very well. Before turning off the heat, use tongs to clear a space in the center of the pan and add your minced garlic in a single layer. Allow the garlic to cook until it becomes fragrant, about 30 seconds, then mix it up with the kale and nuts. Add half cup of beans or lentils at this point if desired.
Continue to cook greens uncovered for another minute or two. Taste test a leaf for saltiness and adjust to taste (be careful if you are using chard, it is naturally salty and easy to over-season).
Serve immediately."
Source:
https://summertomato.com/2010/02/08/quick-fix-super-easy-kale-with-pecans-recipe/#SolarPunkSunday #VeganRecipes #Vegan #DietForASmallPlanet #KaleRecipes
-
Have some canned #BlackBeans on hand? Try this out (or one can soak beans overnight)...
Best Black Beans
Submitted by Cameron
Updated on March 10, 2026"This black beans recipe is ready in just 15 minutes! With a can of black beans, onion, and garlic from your pantry, plus some chopped fresh cilantro, this quick and easy side dish is a no-brainer when you're short on time. Pairs well with any Mexican or Cuban meal.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 4
Ingredients
1 (16 ounce) can black beans, undrained
1 small onion, chopped
1 clove garlic, chopped
1 tablespoon chopped fresh cilantro
¼ teaspoon cayenne pepper
salt to taste
Directions1. Gather all ingredients.
2. Combine beans, onion, and garlic in a medium saucepan; bring to a boil.
3. Reduce heat to medium-low. Stir in cilantro, cayenne, and salt. Simmer for 5 minutes.
4. Remove from pot, sprinkle with cilantro, and serve.
How to Season Black BeansThese black beans are simply seasoned with garlic, salt, and cayenne pepper for a hint of heat. Of course, it's incredibly easy to customize this basic recipe by incorporating your favorite flavorful ingredients. Try adding:
· Jalapeño
· Cumin
· Paprika
· Lime juice
· Chili powder
· Bay leaves "Source:
https://www.allrecipes.com/recipe/63113/best-black-beans/#SolarPunkSunday #VeganRecipes
#BlackBeanRecipes #EasyRecipes #EatingOnABudget
#DietForASmallPlanet #AllRecipes -
Vegan Black Beans
By Sophia DeSantis, 2025
"I make this Vegan Black Beans recipe with dried beans, red onion, bell peppers, and garlic for a hearty dish. It simmers on the stove for about an hour, allowing the flavors to deepen with seasonings and herbs. This nourishing meal is perfect to serve any time of the day for my family.
Ingredients [for cooking on a stovetop]:▢ 1 pound dried black beans , about 2 cups (soak overnight, see note in link)
▢ 1 cup chopped red onion
▢ 1 cup chopped red pepper
▢ 4 garlic cloves , finely chopped
▢ Drizzle of oil or broth to sauté
▢ 4-5 cups broth (see note)
▢ ½ cup red wine , sub more broth if you don’t have or want
▢ 2 teaspoons balsamic vinegar
▢ 1 tablespoon dried oregano
▢ 1 teaspoon smoked paprika
▢ 1 teaspoon sea salt
▢ ½ teaspoon ground black pepperFor cooking in the Instant Pot:
▢ Only use 3 cups brothFor cooking in the crock pot:
▢ Up broth to 5-6 cups
Instructions▢ Sauté onion, pepper and garlic with drizzle of oil or broth until softened.
▢ Add the rest of the ingredients and bring to a rapid boil. About 10 minutes.
▢ Cover, reduce to a simmer and cook for about an hour. Check for desired done texture preference along the way.
▢ Serve however you want! These thicken as they sit, and get thicker in the fridge. They are even more flavorful the next day!To cook in the Instant Pot:
▢ Use the sauté setting to sauté the onions, peppers and garlic, or sauté on the stove.
▢ Add the rest of the ingredients and cook on manual with the valve on the seal setting for 30 minutes.
▢ Allow pressure to naturally release for 15-20 minutes.
▢ Turn the valve to vent to finish releasing pressure.To cook in the crock pot:
▢ Sauté the onions, peppers and garlic on the stove.
▢ Add them to the crock pot along with the rest of the ingredients.
▢ Cook on high for 3-4 hours or on low for 6-8. Check at 3 or 6 hours for doneness and add more broth if needed. You want the liquid to cover the beans so they don’t burn.
VariationsWhile I love the this black beans recipe as it is, I sometimes switch things up with these variations:
Make It Spicy: For more heat, I add some crushed red pepper or 1/8 (or more) teaspoon of cayenne pepper to the spice mixture. You could also add in 1-2 diced jalapenos (seeded would be milder, not seeded would be spicier) into the veggie mixture and sauté them together.
Cuban Style: For this version, I add 1 bay leaf while cooking (remove before serving), and I also stir in 1 tablespoon of ground cumin and 1 teaspoon of dried thyme along with the other spices.
#RefriedBeans: These beans taste great whole, but they can also be made into refried beans if you like! To do this, reduce the broth to 3-4 cups for a thicker consistency, and then after cooking, blend or mash the beans with an immersion blender until smooth.
Read more:
https://pickyeaterblog.com/vegan-black-beans/#SolarPunkSunday #VeganRecipes #Vegan #BlackBeanRecipes
#EatingOnABudget #DietForASmallPlanet -
Stewed #BlackBeans
#UMaineCoopExtension: "Mainely Dish" Recipe Video Series.
Feb 13, 2024
Makes 4, 1 cup servings
Ingredients:
1/2 pound (8 ounces) dry black beans
1.5 tablespoons vegetable oil
¼ cup onion, finely chopped
(Optional) 1.5 tablespoons jalapeno, pepper finely chopped
1 clove (1 tablespoon) garlic, finely chopped
½ teaspoon cumin powder
1-quart water - approximately 4 cups
1 bay leaf
¼ teaspoon saltMethod:
1. Soak the beans using the method of your choice - traditional soak, hot soak, or quick soak (link to beans publication)
2. Drain and rinse the black beans.
3. In a large heavy bottom pot, heat the oil over medium heat.
4. Once the oil is hot, add the onion, jalapeno (optional), and garlic. Add ¼ teaspoon of salt.
5. Stir and cook until the vegetables have softened, 3-5 minutes. Reduce heat if vegetables are browning.
6. Add cumin and bay leaf. Stir and cook for 1-2 minutes.
7. Add rinsed black beans and add about 1 quart (4 cups) of water or just enough water to cover the beans.
8. Bring to a simmer, do not boil. Cook on a simmer until beans are tender, 1.5-2.5 hours. Can be transferred to a crock pot or oven for easy cooking.
9. Season to taste with salt and pepper.
Recipe courtesy of Rob Dumas, University of Maine Food Science Innovation Coordinator and Facility Manager for the School of Food and Agriculture; Certified Executive Chef, American Culinary Federation.
Please note: This video was filmed using non-stick cookware that contains PFAS, also known as “forever chemicals.” As of January 1, 2026, the state of Maine has banned the sale of cookware with intentionally added PFAS, including non-stick cookware coated with Teflon used in these videos. Mainely Dish now uses PFAS-free alternatives in Extension programs and videos. Certain non-stick coatings on cookware, such as PTFE, commonly known by its brand name Teflon, may contain per- and polyfluoroalkyl substances (PFAS). PFAS are associated with numerous health and environmental effects. Below are resources to help consumers avoid PFAS exposure while using non-stick cookware and make informed decisions about purchasing PFAS-free alternative."
Video and links:
https://www.youtube.com/watch?v=Ogm1n_aTATU&list=PL8D1C914E1E1FEA69&index=45#SolarPunkSunday #VeganRecipes #BlackBeanRecipes #EasyRecipes #RecipeVideos #MainelyDish #UMaine #EatingOnABudget #DietForASmallPlanet #UniversityOfMaineCooperativeExtension
-
I've made this before... Delicious! (Unfortunately, hubby doesn't like brussels sprouts, so I get to eat them all.)
Maple-Roasted Brussels Sprouts With Toasted Hazelnuts
By Tara Parker-Pope
Updated Sept. 10, 2025Ingredients
1 ½ pounds brussels sprouts
¼ cup olive oil
¾ teaspoon sea salt
¼ teaspoon (or 10 grinds) black pepper
2 tablespoons maple syrup
½ cup toasted hazelnuts, coarsely choppedRead more:
https://cooking.nytimes.com/recipes/1015042-maple-roasted-brussels-sprouts-with-toasted-hazelnutsArchived version:
https://archive.ph/g7mDI -
Heute gab es Nudeln, aber mal ganz anders: „Koriander-Curry-Nudeln“ (vegan) 😋.
Natürlich nur für die in Sachen Koriander genetisch begünstigten, aber für die ist es ein Fest: Schnell, scharf, frisch - was will man mehr?
Nur mit der Currypaste muss man aufpassen: Thai-Currypaste ist mitunter höllisch scharf, also vorsichtig dosieren…
In Anlehnung an das tolle Kochbuch „Easy Peasy“ (leider nur noch im Antiquariat).
-
Heute gab es, angepasst an die kalte Witterung, eine wärmende „orientalische Kichererbsensuppe“ (vegan) 😋. Ich finde die Kombination aus Chili, Koriander und Zitrone/Limette geht immer.
Warm, scharf, sättigend & befriedigend - was will man mehr?