#veganrecipes — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #veganrecipes, aggregated by home.social.
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Spiced Party Nuts
These smoky and spicy nuts are perfect for a party, a great accompaniment to pre-dinner drinks.
https://www.thevegspace.co.uk/recipe-warm-six-spiced-party-nuts/
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Cowboy caviar pasta salad because anything is a pasta salad if you’re pure of heart! https://www.diningandcooking.com/2816355/cowboy-caviar-pasta-salad-because-anything-is-a-pasta-salad-if-youre-pure-of-heart/ #Vegan #VeganRecipes
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Hoisin Braised Mushroom & Tofu Tacos https://www.diningandcooking.com/2816070/hoisin-braised-mushroom-tofu-tacos/ #Vegan #VeganRecipes
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Reallyreally delicious KFC-style fried tofu recipe. https://www.diningandcooking.com/2815775/reallyreally-delicious-kfc-style-fried-tofu-recipe/ #Vegan #VeganRecipes
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Vegan Paella with Smoked Tofu, Artichokes, Saffron Rice and Crisp Socarrat https://www.diningandcooking.com/2815477/vegan-paella-with-smoked-tofu-artichokes-saffron-rice-and-crisp-socarrat/ #Vegan #VeganRecipes
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Cashew Pasta Sauce For Lazy Days https://www.diningandcooking.com/2815189/cashew-pasta-sauce-for-lazy-days/ #Vegan #VeganRecipes
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LEMON MYRTLE & RASPBERRY MUFFINS
These muffins are a taste of Australia with their lemon myrtle infused vegan buttermilk, and studded with raspberries.
https://www.veganeasy.org/recipes/lemon-myrtle-and-raspberry-muffins/
#vegan #veganrecipes #tasteofAustralia #plantbasedmuffins #veganmuffins plantbasedrecipes
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LEMON MYRTLE & RASPBERRY MUFFINS
These muffins are a taste of Australia with their lemon myrtle infused vegan buttermilk, and studded with raspberries.
https://www.veganeasy.org/recipes/lemon-myrtle-and-raspberry-muffins/
#vegan #veganrecipes #tasteofAustralia #plantbasedmuffins #veganmuffins plantbasedrecipes
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LEMON MYRTLE & RASPBERRY MUFFINS
These muffins are a taste of Australia with their lemon myrtle infused vegan buttermilk, and studded with raspberries.
https://www.veganeasy.org/recipes/lemon-myrtle-and-raspberry-muffins/
#vegan #veganrecipes #tasteofAustralia #plantbasedmuffins #veganmuffins plantbasedrecipes
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LEMON MYRTLE & RASPBERRY MUFFINS
These muffins are a taste of Australia with their lemon myrtle infused vegan buttermilk, and studded with raspberries.
https://www.veganeasy.org/recipes/lemon-myrtle-and-raspberry-muffins/
#vegan #veganrecipes #tasteofAustralia #plantbasedmuffins #veganmuffins plantbasedrecipes
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LEMON MYRTLE & RASPBERRY MUFFINS
These muffins are a taste of Australia with their lemon myrtle infused vegan buttermilk, and studded with raspberries.
https://www.veganeasy.org/recipes/lemon-myrtle-and-raspberry-muffins/
🌟 Fun Fact: Backhousia citriodora, commonly known as lemon myrtle, is native to the subtropical rainforests of central and south-eastern Queensland, Australia. Its dried leaves make a refreshing, antioxidant-rich herbal tea.
#vegan #veganrecipes #tasteofAustralia #plantbasedmuffins #veganmuffins #plantbasedrecipes #tea
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Vegan Miso Mushroom Pasta https://www.diningandcooking.com/2814615/vegan-miso-mushroom-pasta-4/ #Vegan #VeganRecipes
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Charred Corn Bean Salad with Zucchini Salsa https://www.diningandcooking.com/2814312/charred-corn-bean-salad-with-zucchini-salsa/ #Vegan #VeganRecipes
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WFPB Banana Bread
WFPB Banana Bread by healthmylifestyle
#dining #cooking #diet #food #VeganRecipes #Vegan
https://www.diningandcooking.com/2814015/wfpb-banana-bread-2/ -
Crispy Fried Oyster Mushrooms with Sambal Penyet https://www.diningandcooking.com/2813748/crispy-fried-oyster-mushrooms-with-sambal-penyet/ #Vegan #VeganRecipes
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Watermelon & Tofu Feta Salad https://www.diningandcooking.com/2813456/watermelon-tofu-feta-salad/ #Vegan #VeganRecipes
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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
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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
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Crispy Air Fryer Cauliflower Cutlets https://www.diningandcooking.com/2812670/crispy-air-fryer-cauliflower-cutlets/ #Vegan #VeganRecipes
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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
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Game-Day Buffalo Cauliflower Wings https://www.diningandcooking.com/2812167/game-day-buffalo-cauliflower-wings-2/ #Vegan #VeganRecipes
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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
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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
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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
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Maple Balsamic Brussels Sprouts https://www.diningandcooking.com/2810228/maple-balsamic-brussels-sprouts-5/ #Vegan #VeganRecipes
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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
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TOFU SHAKSHUKA🌱
A plant-powered twist on a beloved North African & Middle Eastern breakfast staple: Shakshuka - made with silken tofu, nooch, chickpea flour and turmeric.It's hearty, colourful, and bursting with spices - the perfect way to kick-start your day!
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Kommen zwei Möhren in die Küche…
#Karotte #karotten #vegan #veganrecipes #veganrecipe #vegano #ortaggidistagione #gemuese #Hosen
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Green Herb Dressing
via #MOFGA
Ingredients
• 5 tsp. Dijon mustard
• 2 Tbsp. white wine or white balsamic vinegar
• 1 Tbsp. each chopped chives and fresh basil leaves
• ½ cup chopped parsley
• 1 clove garlic, chopped
• 1 Tbsp. maple syrup
• 4 Tbsp. olive oilInstructions
Blend in a blender or food processor in the order given, but drizzle the olive oil in slowly to create an emulsion
Source:
https://www.mofga.org/wp-content/uploads/2026/03/25_May-June.pdf#SolarPunkSunday #VeganRecipes #EatSeasonally #HerbRecipes #SaladDressing
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I've made these before. Delicious! 😋
Baked #Kale Chips
via #MOFGA
Ingredients
• 1 bunch kale, curly or ‘Lacinato’
• 1 Tbsp. olive or sesame oil
• 2 tsp. tamari
• 1 Tbsp. sesame seeds (optional)Instructions
Remove center stems from kale, wash and dry the kale thoroughly. Heat the oven to 350 F. Tear the kale into bite-sized pieces. Toss it with the oil, tamari, and sesame seeds if desired, until just glistening. Taste and adjust seasonings. Spread the kale on two baking sheets (with or without parchment paper) and bake for 7 to 12 minutes, until almost completely crisp but with a little softness remaining in the middle. Watch and experiment with the timing in your oven. Cool and eat.
Source:
https://www.mofga.org/wp-content/uploads/2026/03/25_May-June.pdf -
Is This Really Vegan? "Chicken" & Roasties
#MyVeganLife
anon_1000111111001Is This Really Vegan? "Chicken" & Roasties
Vegan 'Chicken Breast' from De Vegetarische Slager, with roast potatoes and a sprout mix saladhttps://peertube.uno/w/tQediQYM7WWTCDDtg2zudv
***Yes, this has an 'Insta-look' because it's an archive. I deleted my account to escape metadata tracking and switch to 100% open source, European servers. I'm sharing these memories as they were, but my future uploads will be native to PeerTube. #MyVeganLife
I have been #vegan for 28 years. I was 20 when I decided to stop making my food suffer, and YES I'm still alive! 😉
It's possible and can be just as delicious!!!🇬🇧 Animal Friendly Meat Does Not Exist !!!
🇮🇹 La carne rispettosa degli animali non esiste!!!
🇳🇱 Dierenvriendelijk vlees bestaat niet!!!#VeganLife #VeganFood #Vegetarian #Veganist #exchefhobby #pornfood #VeganPornFood #VeganFoodVideo #PlantBased #VeganRecipes #VeganEating #HealthyVegan #Deliciousvegan
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So, out of curiosity, I've been calculating how many soybeans it takes to make a small block of tofu. I estimated a total of 920 soybeans for 1 dry cup (as called for in this recipe). The average seed production of a single, well-maintained soy plant is 50-100 pods (yielding 3 soybeans per pod). So that means 3 plants for a single, small block of tofu? Wow! And yeah. I have a friend who is a #MOFGA-certified grower who grew his own soybeans (and taught me how to make tofu), and he was like, "God damn! It ain't easy! Especially without pesticides!"
Tofu recipe:
https://sarahsvegankitchen.com/recipes/homemade-tofu/Soybean plant production:
https://content.ces.ncsu.edu/north-carolina-soybean-production-guide/the-soybean-plant#VeganRecipes #Vegan #GrowYourOwn? #Soybeans #Tofu #FactoryFarming #Monocrops #SustainableFarming
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Recipe: #Squash and Apple Soup with Fresh Cranberry Sauce
November 15, 2018 / 2:22 PM EST / CBS News
"A #NativeAmerican recipe from #SeanSherman, author of "#TheSiouxChef's Indigenous Kitchen," winner of the 2018 James Beard Foundation Book Award for Best American Cookbook.
"Sherman says, 'This rich, flavorful soup has a creamy texture without cream. We use the small, tart crab apples that grow in backyards and along the borders of farm fields.'
Squash and Apple Soup with Fresh Cranberry Sauce
(Wagmú na Tȟaspáŋ Waháŋpi nakúŋ Watȟókeča T'áǧa Yužápi)Serves 4 to 6
Ingredients:
2 Tablespoons sunflower oil
1 wild onion, chopped, or ¼ cup chopped shallot
2 pounds winter squash, seeded, peeled, and cut into 1-inch cubes
1 tart apple, cored and chopped
1 cup cider
3 cups Corn Stock (see below) or vegetable stock
1 Tablespoon maple syrup or more to taste
Salt to taste
Sumac to taste
Cranberry Sauce (see below) or chopped fresh cranberries for garnishInstructions:
Heat the oil in a deep, heavy saucepan over medium heat and sauté the onion, squash, and apple until the onion is translucent, about 5 minutes. Stir in the cider and stock, increase the heat, and bring to a boil.Reduce the heat and simmer until the squash is very tender, about 20 minutes.
With an immersion blender or working in batches with a blender, puree the soup and return to the pot to warm.
Season to taste with maple syrup, salt, and sumac. Serve with a dollop of Cranberry Sauce.
Save the #corncobs after you've enjoyed boiled or roasted corn on the cob, or you've cut the kernels for use in a recipe. Put the corncobs into a pot and cover with water by about 1 inch. Bring to a boil and partially cover. Reduce the heat and simmer until the stock tastes "corny," about 1 hour.
Discard the cobs, and store the stock in a covered container in the refrigerator or freezer.
#CranberrySauce
Makes 1½ cupsUse this to drizzle over roasted squash or turkey, or for a dessert sauce.
Ingredients:
1½ cups cranberries, fresh or frozen
¼ cup cider
¼ cup maple syrup
Salt to taste
Crushed juniper to tastePut all the ingredients into a saucepan and set over medium heat. Bring to a simmer, stirring occasionally, and cook until the cranberries have popped and the mixture is thick. Remove from the heat and put into a fine-mesh sieve set over a bowl. Press the mixture firmly with the back of a spoon and scrape the underside of the sieve to capture all of the fruit pulp. Taste and adjust the seasoning. Serve warm or cool."
#SolarPunkSunday #Vegan #Recipes
#IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #VeganRecipes #WinterSquash #VegetarianRecipes -
Recipe: #Squash and Apple Soup with Fresh Cranberry Sauce
November 15, 2018 / 2:22 PM EST / CBS News
"A #NativeAmerican recipe from #SeanSherman, author of "#TheSiouxChef's Indigenous Kitchen," winner of the 2018 James Beard Foundation Book Award for Best American Cookbook.
"Sherman says, 'This rich, flavorful soup has a creamy texture without cream. We use the small, tart crab apples that grow in backyards and along the borders of farm fields.'
Squash and Apple Soup with Fresh Cranberry Sauce
(Wagmú na Tȟaspáŋ Waháŋpi nakúŋ Watȟókeča T'áǧa Yužápi)Serves 4 to 6
Ingredients:
2 Tablespoons sunflower oil
1 wild onion, chopped, or ¼ cup chopped shallot
2 pounds winter squash, seeded, peeled, and cut into 1-inch cubes
1 tart apple, cored and chopped
1 cup cider
3 cups Corn Stock (see below) or vegetable stock
1 Tablespoon maple syrup or more to taste
Salt to taste
Sumac to taste
Cranberry Sauce (see below) or chopped fresh cranberries for garnishInstructions:
Heat the oil in a deep, heavy saucepan over medium heat and sauté the onion, squash, and apple until the onion is translucent, about 5 minutes. Stir in the cider and stock, increase the heat, and bring to a boil.Reduce the heat and simmer until the squash is very tender, about 20 minutes.
With an immersion blender or working in batches with a blender, puree the soup and return to the pot to warm.
Season to taste with maple syrup, salt, and sumac. Serve with a dollop of Cranberry Sauce.
Save the #corncobs after you've enjoyed boiled or roasted corn on the cob, or you've cut the kernels for use in a recipe. Put the corncobs into a pot and cover with water by about 1 inch. Bring to a boil and partially cover. Reduce the heat and simmer until the stock tastes "corny," about 1 hour.
Discard the cobs, and store the stock in a covered container in the refrigerator or freezer.
#CranberrySauce
Makes 1½ cupsUse this to drizzle over roasted squash or turkey, or for a dessert sauce.
Ingredients:
1½ cups cranberries, fresh or frozen
¼ cup cider
¼ cup maple syrup
Salt to taste
Crushed juniper to tastePut all the ingredients into a saucepan and set over medium heat. Bring to a simmer, stirring occasionally, and cook until the cranberries have popped and the mixture is thick. Remove from the heat and put into a fine-mesh sieve set over a bowl. Press the mixture firmly with the back of a spoon and scrape the underside of the sieve to capture all of the fruit pulp. Taste and adjust the seasoning. Serve warm or cool."
#SolarPunkSunday #Vegan #Recipes
#IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #VeganRecipes #WinterSquash #VegetarianRecipes -
Recipe: #Squash and Apple Soup with Fresh Cranberry Sauce
November 15, 2018 / 2:22 PM EST / CBS News
"A #NativeAmerican recipe from #SeanSherman, author of "#TheSiouxChef's Indigenous Kitchen," winner of the 2018 James Beard Foundation Book Award for Best American Cookbook.
"Sherman says, 'This rich, flavorful soup has a creamy texture without cream. We use the small, tart crab apples that grow in backyards and along the borders of farm fields.'
Squash and Apple Soup with Fresh Cranberry Sauce
(Wagmú na Tȟaspáŋ Waháŋpi nakúŋ Watȟókeča T'áǧa Yužápi)Serves 4 to 6
Ingredients:
2 Tablespoons sunflower oil
1 wild onion, chopped, or ¼ cup chopped shallot
2 pounds winter squash, seeded, peeled, and cut into 1-inch cubes
1 tart apple, cored and chopped
1 cup cider
3 cups Corn Stock (see below) or vegetable stock
1 Tablespoon maple syrup or more to taste
Salt to taste
Sumac to taste
Cranberry Sauce (see below) or chopped fresh cranberries for garnishInstructions:
Heat the oil in a deep, heavy saucepan over medium heat and sauté the onion, squash, and apple until the onion is translucent, about 5 minutes. Stir in the cider and stock, increase the heat, and bring to a boil.Reduce the heat and simmer until the squash is very tender, about 20 minutes.
With an immersion blender or working in batches with a blender, puree the soup and return to the pot to warm.
Season to taste with maple syrup, salt, and sumac. Serve with a dollop of Cranberry Sauce.
Save the #corncobs after you've enjoyed boiled or roasted corn on the cob, or you've cut the kernels for use in a recipe. Put the corncobs into a pot and cover with water by about 1 inch. Bring to a boil and partially cover. Reduce the heat and simmer until the stock tastes "corny," about 1 hour.
Discard the cobs, and store the stock in a covered container in the refrigerator or freezer.
#CranberrySauce
Makes 1½ cupsUse this to drizzle over roasted squash or turkey, or for a dessert sauce.
Ingredients:
1½ cups cranberries, fresh or frozen
¼ cup cider
¼ cup maple syrup
Salt to taste
Crushed juniper to tastePut all the ingredients into a saucepan and set over medium heat. Bring to a simmer, stirring occasionally, and cook until the cranberries have popped and the mixture is thick. Remove from the heat and put into a fine-mesh sieve set over a bowl. Press the mixture firmly with the back of a spoon and scrape the underside of the sieve to capture all of the fruit pulp. Taste and adjust the seasoning. Serve warm or cool."
#SolarPunkSunday #Vegan #Recipes
#IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #VeganRecipes #WinterSquash #VegetarianRecipes -
Recipe: #Squash and Apple Soup with Fresh Cranberry Sauce
November 15, 2018 / 2:22 PM EST / CBS News
"A #NativeAmerican recipe from #SeanSherman, author of "#TheSiouxChef's Indigenous Kitchen," winner of the 2018 James Beard Foundation Book Award for Best American Cookbook.
"Sherman says, 'This rich, flavorful soup has a creamy texture without cream. We use the small, tart crab apples that grow in backyards and along the borders of farm fields.'
Squash and Apple Soup with Fresh Cranberry Sauce
(Wagmú na Tȟaspáŋ Waháŋpi nakúŋ Watȟókeča T'áǧa Yužápi)Serves 4 to 6
Ingredients:
2 Tablespoons sunflower oil
1 wild onion, chopped, or ¼ cup chopped shallot
2 pounds winter squash, seeded, peeled, and cut into 1-inch cubes
1 tart apple, cored and chopped
1 cup cider
3 cups Corn Stock (see below) or vegetable stock
1 Tablespoon maple syrup or more to taste
Salt to taste
Sumac to taste
Cranberry Sauce (see below) or chopped fresh cranberries for garnishInstructions:
Heat the oil in a deep, heavy saucepan over medium heat and sauté the onion, squash, and apple until the onion is translucent, about 5 minutes. Stir in the cider and stock, increase the heat, and bring to a boil.Reduce the heat and simmer until the squash is very tender, about 20 minutes.
With an immersion blender or working in batches with a blender, puree the soup and return to the pot to warm.
Season to taste with maple syrup, salt, and sumac. Serve with a dollop of Cranberry Sauce.
Save the #corncobs after you've enjoyed boiled or roasted corn on the cob, or you've cut the kernels for use in a recipe. Put the corncobs into a pot and cover with water by about 1 inch. Bring to a boil and partially cover. Reduce the heat and simmer until the stock tastes "corny," about 1 hour.
Discard the cobs, and store the stock in a covered container in the refrigerator or freezer.
#CranberrySauce
Makes 1½ cupsUse this to drizzle over roasted squash or turkey, or for a dessert sauce.
Ingredients:
1½ cups cranberries, fresh or frozen
¼ cup cider
¼ cup maple syrup
Salt to taste
Crushed juniper to tastePut all the ingredients into a saucepan and set over medium heat. Bring to a simmer, stirring occasionally, and cook until the cranberries have popped and the mixture is thick. Remove from the heat and put into a fine-mesh sieve set over a bowl. Press the mixture firmly with the back of a spoon and scrape the underside of the sieve to capture all of the fruit pulp. Taste and adjust the seasoning. Serve warm or cool."
#SolarPunkSunday #Vegan #Recipes
#IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #VeganRecipes #WinterSquash #VegetarianRecipes -
Psíŋ na Čhaŋnákpa na Úma Čheúŋpapi na Watȟónkeča T’áǧa
#WildRice Pilaf with Wild Mushrooms, Roasted Chestnuts, and Dried Cranberries
Serves 4 to 6
Wild rice is a flavorful and remarkably satisfying food. The mushrooms add a dark, meaty flavor and texture, while the chestnuts are creamy (and high in protein). This meatless dish will appeal to omnivore and vegetarian alike. Cooked wild rice will keep several weeks in the refrigerator and for at least a year when frozen in a plastic freezer bag.
2 tablespoons sunflower or walnut oil
1 pound assorted mushrooms, cleaned
1 tablespoon chopped sage
½ cup chopped wild onion or shallots
1/2cup Corn Stock, or vegetable stock
2 cups cooked wild rice
½ cup dried cranberries
1 cup roasted, peeled, chopped chestnuts
1 tablespoon maple syrup to taste
½ to 1 teaspoon smoked salt to tasteIn a large skillet, heat the oil over medium-high heat and add the mushrooms, sage, and onion. Cook, stirring, until the mushrooms are nicely browned and the onion is soft, about 5 minutes. Stir in the stock, wild rice, and cranberries and cook until the liquid is nearly evaporated. Stir in the roasted chestnuts. Season with maple syrup and smoked salt to taste.
Source: #TheSiouxChef’s Indigenous Kitchen, by #SeanSherman with Beth Dooley.
#SolarPunkSunday #Vegan #IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #VeganRecipes #WildRiceRecipes #VegetarianRecipes
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Psíŋ na Čhaŋnákpa na Úma Čheúŋpapi na Watȟónkeča T’áǧa
#WildRice Pilaf with Wild Mushrooms, Roasted Chestnuts, and Dried Cranberries
Serves 4 to 6
Wild rice is a flavorful and remarkably satisfying food. The mushrooms add a dark, meaty flavor and texture, while the chestnuts are creamy (and high in protein). This meatless dish will appeal to omnivore and vegetarian alike. Cooked wild rice will keep several weeks in the refrigerator and for at least a year when frozen in a plastic freezer bag.
2 tablespoons sunflower or walnut oil
1 pound assorted mushrooms, cleaned
1 tablespoon chopped sage
½ cup chopped wild onion or shallots
1/2cup Corn Stock, or vegetable stock
2 cups cooked wild rice
½ cup dried cranberries
1 cup roasted, peeled, chopped chestnuts
1 tablespoon maple syrup to taste
½ to 1 teaspoon smoked salt to tasteIn a large skillet, heat the oil over medium-high heat and add the mushrooms, sage, and onion. Cook, stirring, until the mushrooms are nicely browned and the onion is soft, about 5 minutes. Stir in the stock, wild rice, and cranberries and cook until the liquid is nearly evaporated. Stir in the roasted chestnuts. Season with maple syrup and smoked salt to taste.
Source: #TheSiouxChef’s Indigenous Kitchen, by #SeanSherman with Beth Dooley.
#SolarPunkSunday #Vegan #IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #VeganRecipes #WildRiceRecipes #VegetarianRecipes
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Psíŋ na Čhaŋnákpa na Úma Čheúŋpapi na Watȟónkeča T’áǧa
#WildRice Pilaf with Wild Mushrooms, Roasted Chestnuts, and Dried Cranberries
Serves 4 to 6
Wild rice is a flavorful and remarkably satisfying food. The mushrooms add a dark, meaty flavor and texture, while the chestnuts are creamy (and high in protein). This meatless dish will appeal to omnivore and vegetarian alike. Cooked wild rice will keep several weeks in the refrigerator and for at least a year when frozen in a plastic freezer bag.
2 tablespoons sunflower or walnut oil
1 pound assorted mushrooms, cleaned
1 tablespoon chopped sage
½ cup chopped wild onion or shallots
1/2cup Corn Stock, or vegetable stock
2 cups cooked wild rice
½ cup dried cranberries
1 cup roasted, peeled, chopped chestnuts
1 tablespoon maple syrup to taste
½ to 1 teaspoon smoked salt to tasteIn a large skillet, heat the oil over medium-high heat and add the mushrooms, sage, and onion. Cook, stirring, until the mushrooms are nicely browned and the onion is soft, about 5 minutes. Stir in the stock, wild rice, and cranberries and cook until the liquid is nearly evaporated. Stir in the roasted chestnuts. Season with maple syrup and smoked salt to taste.
Source: #TheSiouxChef’s Indigenous Kitchen, by #SeanSherman with Beth Dooley.
#SolarPunkSunday #Vegan #IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #VeganRecipes #WildRiceRecipes #VegetarianRecipes
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Psíŋ na Čhaŋnákpa na Úma Čheúŋpapi na Watȟónkeča T’áǧa
#WildRice Pilaf with Wild Mushrooms, Roasted Chestnuts, and Dried Cranberries
Serves 4 to 6
Wild rice is a flavorful and remarkably satisfying food. The mushrooms add a dark, meaty flavor and texture, while the chestnuts are creamy (and high in protein). This meatless dish will appeal to omnivore and vegetarian alike. Cooked wild rice will keep several weeks in the refrigerator and for at least a year when frozen in a plastic freezer bag.
2 tablespoons sunflower or walnut oil
1 pound assorted mushrooms, cleaned
1 tablespoon chopped sage
½ cup chopped wild onion or shallots
1/2cup Corn Stock, or vegetable stock
2 cups cooked wild rice
½ cup dried cranberries
1 cup roasted, peeled, chopped chestnuts
1 tablespoon maple syrup to taste
½ to 1 teaspoon smoked salt to tasteIn a large skillet, heat the oil over medium-high heat and add the mushrooms, sage, and onion. Cook, stirring, until the mushrooms are nicely browned and the onion is soft, about 5 minutes. Stir in the stock, wild rice, and cranberries and cook until the liquid is nearly evaporated. Stir in the roasted chestnuts. Season with maple syrup and smoked salt to taste.
Source: #TheSiouxChef’s Indigenous Kitchen, by #SeanSherman with Beth Dooley.
#SolarPunkSunday #Vegan #IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #VeganRecipes #WildRiceRecipes #VegetarianRecipes
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Wagmú Čhaŋháŋpi Tikiča Akáštaŋpi
Griddled Maple Squash
Serves 4-6
This simple technique for cooking squash is quick and easy. Serve the slices on salads, float them on top of soup, or stack them on corn, bean, and wild rice cakes.
1 medium winter squash such as butternut or acorn, about 2 pounds
2 to 3 tablespoons sunflower oil
Coarse salt
Pinch sumac
2 to 3 tablespoons maple syrup
6 fried sage leaves
Toasted squash, pumpkin, or sunflower seeds for garnishCut the squash in half lengthwise. Remove the seeds and cut top to bottom into thin slices about ¼ inch thick. Brush the slices with a little of the oil and sprinkle with salt and sumac.
Heat a griddle or heavy skillet and lightly grease with the remaining oil. Griddle the squash slices until nicely browned, about 5 to 10 minutes per side. Brush with the maple syrup. Sprinkle with the coarse salt, garnish with the fried sage leaves and toasted seeds. Then serve as
- A snack right off the griddle
- A base for bean cakes
- A garnish for soups and stews
- A garnish for saladsSource: #TheSiouxChef’s Indigenous Kitchen, by #SeanSherman with Beth Dooley.
#SolarPunkSunday #Vegan #IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #NativePlants #VeganRecipes #SquashRecipes #SiouxChef #IndigenousKitchen
-
Wagmú Čhaŋháŋpi Tikiča Akáštaŋpi
Griddled Maple Squash
Serves 4-6
This simple technique for cooking squash is quick and easy. Serve the slices on salads, float them on top of soup, or stack them on corn, bean, and wild rice cakes.
1 medium winter squash such as butternut or acorn, about 2 pounds
2 to 3 tablespoons sunflower oil
Coarse salt
Pinch sumac
2 to 3 tablespoons maple syrup
6 fried sage leaves
Toasted squash, pumpkin, or sunflower seeds for garnishCut the squash in half lengthwise. Remove the seeds and cut top to bottom into thin slices about ¼ inch thick. Brush the slices with a little of the oil and sprinkle with salt and sumac.
Heat a griddle or heavy skillet and lightly grease with the remaining oil. Griddle the squash slices until nicely browned, about 5 to 10 minutes per side. Brush with the maple syrup. Sprinkle with the coarse salt, garnish with the fried sage leaves and toasted seeds. Then serve as
- A snack right off the griddle
- A base for bean cakes
- A garnish for soups and stews
- A garnish for saladsSource: #TheSiouxChef’s Indigenous Kitchen, by #SeanSherman with Beth Dooley.
#SolarPunkSunday #Vegan #IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #NativePlants #VeganRecipes #SquashRecipes #SiouxChef #IndigenousKitchen