#veganrecipes — Public Fediverse posts on home.social

"This plant-based take on a popular New England hash is full-on comfort food and a great addition to any vegan brunch. Root veggies—Yukon Gold potatoes, sweet potatoes, and precooked beets—soak up the subtly spicy, herbaceous flavor of Creole seasoning, while onions add extra sweetness. Named for its resemblance to red flannel plaid, this vibrant veggie breakfast glows with exquisite color and rich, satisfying flavor—and it only uses five ingredients (plus a little salt and pepper). Serve with fresh fruit and a cup of tea for a sensational start to the day."

Learn more:
https://www.forksoverknives.com/recipes/vegan-breakfast/baked-vegan-red-flannel-hash/

#SolarPunkSunday #Leftovers
#VeganRecipes #CabbageRecipes
#BreakfastRecipes #ForksOverKnives #YukonGoldPotatoes

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DoomsdaysCW @[email protected] · 2026-07-05 · 01:34 UTC

Hickory #SmokedVeganCheese

By Thomas Pagot
July 21, 2017

"Learn how to make hickory-smoked vegan cheese from scratch! Prepared with 5 simple ingredients, this vegan cheese is naturally fermented and smoked over hickory wood chips for complex flavors. It’s buttery, packed with umami and so warming!

The advantage of this recipe is that it doesn’t require any specific mold or hard-to-find ingredients. All you need are cashews, white miso, nutritional yeast, and acidophilus (or mesophilic culture). Compared to my previous cheese recipes, you don’t even have to take care of the temperature or humidity that much.

"Instead of relying on vinegar or lemon juice to add tanginess, I like to use real cultures that will allow the cashew cheese to ferment naturally. You can use either acidophilus capsules or mesophilic cultures, which are made specifically for cheese making."

https://fullofplants.com/hickory-smoked-aged-vegan-cheese/

#SolarPunkSunday #VeganRecipes #VeganCheese #Fermented #Miso #SmokedFoods

#smokedvegancheese #solarpunksunday #veganrecipes #vegancheese #fermented #miso

sarchakra @[email protected] · 2026-06-18 · 01:21 UTC

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.

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