#veganrecipes — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #veganrecipes, aggregated by home.social.
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RE: https://kolektiva.social/@DoomsdaysCW/115719435983065612
This is the recipe from #SeanSherman involving both #ButternutSquash and fried #SageLeaves ! It was delicious!
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RE: https://kolektiva.social/@DoomsdaysCW/115719435983065612
This is the recipe from #SeanSherman involving both #ButternutSquash and fried #SageLeaves ! It was delicious!
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RE: https://kolektiva.social/@DoomsdaysCW/115719435983065612
This is the recipe from #SeanSherman involving both #ButternutSquash and fried #SageLeaves ! It was delicious!
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RE: https://kolektiva.social/@DoomsdaysCW/115719435983065612
This is the recipe from #SeanSherman involving both #ButternutSquash and fried #SageLeaves ! It was delicious!
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RE: https://kolektiva.social/@DoomsdaysCW/115719435983065612
This is the recipe from #SeanSherman involving both #ButternutSquash and fried #SageLeaves ! It was delicious!
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I learned about fried sage leaves from #SeanSherman 's #IndigenousKitchen book last year! There is nothing quite like them!
#MaineSchoolGarden Recipes - #ButternutSquash Soup with Fried #SageLeaves
"Butternut squash soup combines the sweetness of the squash with the perfume of the sage and the spiciness of cloves and herbs.
Ingredients
¼ cup extra virgin olive oil
15 whole sage leaves
4 large butternut squash peeled, seeded, roughly chopped
1 beet, peeled and roughly chopped
1 onion, peeled and roughly chopped
5 carrots, peeled and chopped
4 stalks celery, peeled and chopped
¼ cup parsley, minced
6 cloves garlic, minced
1 teaspoon fresh thyme, minced
8 cups vegetable stock
1 teaspoon salt
⅛ teaspoon freshly ground black pepperInstructions
- In an 8-quart stock pot heat the oil and fry sage leaves until crisp—about 45
seconds. Remove them from the oil and reserve.
- In the same pot, sauté the squash, beet, onion, carrots and celery for 10
minutes.
- Stir in the parsley, garlic, and thyme and cook for 5 more minutes.
- Add the vegetable stock, cover, and simmer for 5 minutes until all of the
vegetables are tender.
- Check seasoning and adjust as needed.
- Purée with a hand blender.Source (includes nutritional information):
https://mcusercontent.com/5827c96a0b1ac88924a9cdf62/files/63ce07e3-42ec-0c3d-7fa0-93b8fcc0f34f/ROM_March_2023_Chef_Ann_Butternut_Squash_Soup.docx.pdf#SolarPunkSunday #MaineSchoolGardenNetwork #VeganRecipes #DietForASmallPlanet
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I learned about fried sage leaves from #SeanSherman 's #IndigenousKitchen book last year! There is nothing quite like them!
#MaineSchoolGarden Recipes - #ButternutSquash Soup with Fried #SageLeaves
"Butternut squash soup combines the sweetness of the squash with the perfume of the sage and the spiciness of cloves and herbs.
Ingredients
¼ cup extra virgin olive oil
15 whole sage leaves
4 large butternut squash peeled, seeded, roughly chopped
1 beet, peeled and roughly chopped
1 onion, peeled and roughly chopped
5 carrots, peeled and chopped
4 stalks celery, peeled and chopped
¼ cup parsley, minced
6 cloves garlic, minced
1 teaspoon fresh thyme, minced
8 cups vegetable stock
1 teaspoon salt
⅛ teaspoon freshly ground black pepperInstructions
- In an 8-quart stock pot heat the oil and fry sage leaves until crisp—about 45
seconds. Remove them from the oil and reserve.
- In the same pot, sauté the squash, beet, onion, carrots and celery for 10
minutes.
- Stir in the parsley, garlic, and thyme and cook for 5 more minutes.
- Add the vegetable stock, cover, and simmer for 5 minutes until all of the
vegetables are tender.
- Check seasoning and adjust as needed.
- Purée with a hand blender.Source (includes nutritional information):
https://mcusercontent.com/5827c96a0b1ac88924a9cdf62/files/63ce07e3-42ec-0c3d-7fa0-93b8fcc0f34f/ROM_March_2023_Chef_Ann_Butternut_Squash_Soup.docx.pdf#SolarPunkSunday #MaineSchoolGardenNetwork #VeganRecipes #DietForASmallPlanet
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I learned about fried sage leaves from #SeanSherman 's #IndigenousKitchen book last year! There is nothing quite like them!
#MaineSchoolGarden Recipes - #ButternutSquash Soup with Fried #SageLeaves
"Butternut squash soup combines the sweetness of the squash with the perfume of the sage and the spiciness of cloves and herbs.
Ingredients
¼ cup extra virgin olive oil
15 whole sage leaves
4 large butternut squash peeled, seeded, roughly chopped
1 beet, peeled and roughly chopped
1 onion, peeled and roughly chopped
5 carrots, peeled and chopped
4 stalks celery, peeled and chopped
¼ cup parsley, minced
6 cloves garlic, minced
1 teaspoon fresh thyme, minced
8 cups vegetable stock
1 teaspoon salt
⅛ teaspoon freshly ground black pepperInstructions
- In an 8-quart stock pot heat the oil and fry sage leaves until crisp—about 45
seconds. Remove them from the oil and reserve.
- In the same pot, sauté the squash, beet, onion, carrots and celery for 10
minutes.
- Stir in the parsley, garlic, and thyme and cook for 5 more minutes.
- Add the vegetable stock, cover, and simmer for 5 minutes until all of the
vegetables are tender.
- Check seasoning and adjust as needed.
- Purée with a hand blender.Source (includes nutritional information):
https://mcusercontent.com/5827c96a0b1ac88924a9cdf62/files/63ce07e3-42ec-0c3d-7fa0-93b8fcc0f34f/ROM_March_2023_Chef_Ann_Butternut_Squash_Soup.docx.pdf#SolarPunkSunday #MaineSchoolGardenNetwork #VeganRecipes #DietForASmallPlanet
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I learned about fried sage leaves from #SeanSherman 's #IndigenousKitchen book last year! There is nothing quite like them!
#MaineSchoolGarden Recipes - #ButternutSquash Soup with Fried #SageLeaves
"Butternut squash soup combines the sweetness of the squash with the perfume of the sage and the spiciness of cloves and herbs.
Ingredients
¼ cup extra virgin olive oil
15 whole sage leaves
4 large butternut squash peeled, seeded, roughly chopped
1 beet, peeled and roughly chopped
1 onion, peeled and roughly chopped
5 carrots, peeled and chopped
4 stalks celery, peeled and chopped
¼ cup parsley, minced
6 cloves garlic, minced
1 teaspoon fresh thyme, minced
8 cups vegetable stock
1 teaspoon salt
⅛ teaspoon freshly ground black pepperInstructions
- In an 8-quart stock pot heat the oil and fry sage leaves until crisp—about 45
seconds. Remove them from the oil and reserve.
- In the same pot, sauté the squash, beet, onion, carrots and celery for 10
minutes.
- Stir in the parsley, garlic, and thyme and cook for 5 more minutes.
- Add the vegetable stock, cover, and simmer for 5 minutes until all of the
vegetables are tender.
- Check seasoning and adjust as needed.
- Purée with a hand blender.Source (includes nutritional information):
https://mcusercontent.com/5827c96a0b1ac88924a9cdf62/files/63ce07e3-42ec-0c3d-7fa0-93b8fcc0f34f/ROM_March_2023_Chef_Ann_Butternut_Squash_Soup.docx.pdf#SolarPunkSunday #MaineSchoolGardenNetwork #VeganRecipes #DietForASmallPlanet
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I learned about fried sage leaves from #SeanSherman 's #IndigenousKitchen book last year! There is nothing quite like them!
#MaineSchoolGarden Recipes - #ButternutSquash Soup with Fried #SageLeaves
"Butternut squash soup combines the sweetness of the squash with the perfume of the sage and the spiciness of cloves and herbs.
Ingredients
¼ cup extra virgin olive oil
15 whole sage leaves
4 large butternut squash peeled, seeded, roughly chopped
1 beet, peeled and roughly chopped
1 onion, peeled and roughly chopped
5 carrots, peeled and chopped
4 stalks celery, peeled and chopped
¼ cup parsley, minced
6 cloves garlic, minced
1 teaspoon fresh thyme, minced
8 cups vegetable stock
1 teaspoon salt
⅛ teaspoon freshly ground black pepperInstructions
- In an 8-quart stock pot heat the oil and fry sage leaves until crisp—about 45
seconds. Remove them from the oil and reserve.
- In the same pot, sauté the squash, beet, onion, carrots and celery for 10
minutes.
- Stir in the parsley, garlic, and thyme and cook for 5 more minutes.
- Add the vegetable stock, cover, and simmer for 5 minutes until all of the
vegetables are tender.
- Check seasoning and adjust as needed.
- Purée with a hand blender.Source (includes nutritional information):
https://mcusercontent.com/5827c96a0b1ac88924a9cdf62/files/63ce07e3-42ec-0c3d-7fa0-93b8fcc0f34f/ROM_March_2023_Chef_Ann_Butternut_Squash_Soup.docx.pdf#SolarPunkSunday #MaineSchoolGardenNetwork #VeganRecipes #DietForASmallPlanet
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Wild Rice & Watercress Salad
A healthy and filling salad that's perfect for a lunchbox or a side dish for BBQ and buffets.
https://www.thevegspace.co.uk/recipe-wild-rice-watercress-salad/
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Wild Rice & Watercress Salad
A healthy and filling salad that's perfect for a lunchbox or a side dish for BBQ and buffets.
https://www.thevegspace.co.uk/recipe-wild-rice-watercress-salad/
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Wild Rice & Watercress Salad
A healthy and filling salad that's perfect for a lunchbox or a side dish for BBQ and buffets.
https://www.thevegspace.co.uk/recipe-wild-rice-watercress-salad/
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Wild Rice & Watercress Salad
A healthy and filling salad that's perfect for a lunchbox or a side dish for BBQ and buffets.
https://www.thevegspace.co.uk/recipe-wild-rice-watercress-salad/
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Wild Rice & Watercress Salad
A healthy and filling salad that's perfect for a lunchbox or a side dish for BBQ and buffets.
https://www.thevegspace.co.uk/recipe-wild-rice-watercress-salad/
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@michaelgraaf Good point! Here's a recipe with tamarind.
https://timetorecipe.com/vegan-worcestershire-sauce-recipe-tamarind/
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@michaelgraaf Good point! Here's a recipe with tamarind.
https://timetorecipe.com/vegan-worcestershire-sauce-recipe-tamarind/
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@michaelgraaf Good point! Here's a recipe with tamarind.
https://timetorecipe.com/vegan-worcestershire-sauce-recipe-tamarind/
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@michaelgraaf Good point! Here's a recipe with tamarind.
https://timetorecipe.com/vegan-worcestershire-sauce-recipe-tamarind/
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@michaelgraaf Good point! Here's a recipe with tamarind.
https://timetorecipe.com/vegan-worcestershire-sauce-recipe-tamarind/
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Poha Recipe with No Onion No Garlic | Jain Poha Recipe https://www.diningandcooking.com/2822219/poha-recipe-with-no-onion-no-garlic-jain-poha-recipe/ #Vegan #VeganRecipes
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Poha Recipe with No Onion No Garlic | Jain Poha Recipe https://www.diningandcooking.com/2822219/poha-recipe-with-no-onion-no-garlic-jain-poha-recipe/ #Vegan #VeganRecipes
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Poha Recipe with No Onion No Garlic | Jain Poha Recipe https://www.diningandcooking.com/2822219/poha-recipe-with-no-onion-no-garlic-jain-poha-recipe/ #Vegan #VeganRecipes
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Vegan Butter Pecan, recipe calculated, written, tested and photographed by me https://www.diningandcooking.com/2821960/vegan-butter-pecan-recipe-calculated-written-tested-and-photographed-by-me/ #Vegan #VeganRecipes
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Vegan Butter Pecan, recipe calculated, written, tested and photographed by me https://www.diningandcooking.com/2821960/vegan-butter-pecan-recipe-calculated-written-tested-and-photographed-by-me/ #Vegan #VeganRecipes
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Vegan Butter Pecan, recipe calculated, written, tested and photographed by me https://www.diningandcooking.com/2821960/vegan-butter-pecan-recipe-calculated-written-tested-and-photographed-by-me/ #Vegan #VeganRecipes
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Double Double Onion Trouble https://www.diningandcooking.com/2821687/double-double-onion-trouble-3/ #Vegan #VeganRecipes
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Double Double Onion Trouble https://www.diningandcooking.com/2821687/double-double-onion-trouble-3/ #Vegan #VeganRecipes
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Double Double Onion Trouble https://www.diningandcooking.com/2821687/double-double-onion-trouble-3/ #Vegan #VeganRecipes
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#Vegan #ShepherdsPie
By Karissa
October 19, 2023"The best vegan shepherd’s pie made with vegan ground beef and corn with fluffy mashed potatoes on top. Dinner ready in just 1 hour.
Ingredients
1 batch mashed potatoes
2 teaspoons oil
¾-lb to 1-lb vegan beef
1 teaspoon
1 teaspoon
¼ teaspoon ground black pepper
salt to taste
1 teaspoon flour
½ cup
1 cup corn frozen or canned
optional: 1 cup shredded vegan cheeseInstructions
-Prep work: Make the mashed potatoes. Use your preferred recipe or see the notes for my two favorite recipes.
- Preheat oven to 425°F.
- Heat oil in a pan on medium heat. Add vegan beef to the pan along with garlic powder, onion powder, black pepper, and salt. Cook until browned.
- Mix in the flour and cook for 1 minute.
- Stir in the vegetable broth and corn. Cook for about 3 minutes, until the corn is warmed and the mixture has thickened.
- Add beef mixture evenly to a casserole dish (3-quart size works well.) Spread mashed potatoes evenly on top.
- Bake for 25-30 minutes, or until the top is browned. Top with vegan cheese about halfway through if desired." -
#Vegan #ShepherdsPie
By Karissa
October 19, 2023"The best vegan shepherd’s pie made with vegan ground beef and corn with fluffy mashed potatoes on top. Dinner ready in just 1 hour.
Ingredients
1 batch mashed potatoes
2 teaspoons oil
¾-lb to 1-lb vegan beef
1 teaspoon
1 teaspoon
¼ teaspoon ground black pepper
salt to taste
1 teaspoon flour
½ cup
1 cup corn frozen or canned
optional: 1 cup shredded vegan cheeseInstructions
-Prep work: Make the mashed potatoes. Use your preferred recipe or see the notes for my two favorite recipes.
- Preheat oven to 425°F.
- Heat oil in a pan on medium heat. Add vegan beef to the pan along with garlic powder, onion powder, black pepper, and salt. Cook until browned.
- Mix in the flour and cook for 1 minute.
- Stir in the vegetable broth and corn. Cook for about 3 minutes, until the corn is warmed and the mixture has thickened.
- Add beef mixture evenly to a casserole dish (3-quart size works well.) Spread mashed potatoes evenly on top.
- Bake for 25-30 minutes, or until the top is browned. Top with vegan cheese about halfway through if desired." -
#Vegan #ShepherdsPie
By Karissa
October 19, 2023"The best vegan shepherd’s pie made with vegan ground beef and corn with fluffy mashed potatoes on top. Dinner ready in just 1 hour.
Ingredients
1 batch mashed potatoes
2 teaspoons oil
¾-lb to 1-lb vegan beef
1 teaspoon
1 teaspoon
¼ teaspoon ground black pepper
salt to taste
1 teaspoon flour
½ cup
1 cup corn frozen or canned
optional: 1 cup shredded vegan cheeseInstructions
-Prep work: Make the mashed potatoes. Use your preferred recipe or see the notes for my two favorite recipes.
- Preheat oven to 425°F.
- Heat oil in a pan on medium heat. Add vegan beef to the pan along with garlic powder, onion powder, black pepper, and salt. Cook until browned.
- Mix in the flour and cook for 1 minute.
- Stir in the vegetable broth and corn. Cook for about 3 minutes, until the corn is warmed and the mixture has thickened.
- Add beef mixture evenly to a casserole dish (3-quart size works well.) Spread mashed potatoes evenly on top.
- Bake for 25-30 minutes, or until the top is browned. Top with vegan cheese about halfway through if desired." -
#Vegan #ShepherdsPie
By Karissa
October 19, 2023"The best vegan shepherd’s pie made with vegan ground beef and corn with fluffy mashed potatoes on top. Dinner ready in just 1 hour.
Ingredients
1 batch mashed potatoes
2 teaspoons oil
¾-lb to 1-lb vegan beef
1 teaspoon
1 teaspoon
¼ teaspoon ground black pepper
salt to taste
1 teaspoon flour
½ cup
1 cup corn frozen or canned
optional: 1 cup shredded vegan cheeseInstructions
-Prep work: Make the mashed potatoes. Use your preferred recipe or see the notes for my two favorite recipes.
- Preheat oven to 425°F.
- Heat oil in a pan on medium heat. Add vegan beef to the pan along with garlic powder, onion powder, black pepper, and salt. Cook until browned.
- Mix in the flour and cook for 1 minute.
- Stir in the vegetable broth and corn. Cook for about 3 minutes, until the corn is warmed and the mixture has thickened.
- Add beef mixture evenly to a casserole dish (3-quart size works well.) Spread mashed potatoes evenly on top.
- Bake for 25-30 minutes, or until the top is browned. Top with vegan cheese about halfway through if desired." -
#Vegan #ShepherdsPie
By Karissa
October 19, 2023"The best vegan shepherd’s pie made with vegan ground beef and corn with fluffy mashed potatoes on top. Dinner ready in just 1 hour.
Ingredients
1 batch mashed potatoes
2 teaspoons oil
¾-lb to 1-lb vegan beef
1 teaspoon
1 teaspoon
¼ teaspoon ground black pepper
salt to taste
1 teaspoon flour
½ cup
1 cup corn frozen or canned
optional: 1 cup shredded vegan cheeseInstructions
-Prep work: Make the mashed potatoes. Use your preferred recipe or see the notes for my two favorite recipes.
- Preheat oven to 425°F.
- Heat oil in a pan on medium heat. Add vegan beef to the pan along with garlic powder, onion powder, black pepper, and salt. Cook until browned.
- Mix in the flour and cook for 1 minute.
- Stir in the vegetable broth and corn. Cook for about 3 minutes, until the corn is warmed and the mixture has thickened.
- Add beef mixture evenly to a casserole dish (3-quart size works well.) Spread mashed potatoes evenly on top.
- Bake for 25-30 minutes, or until the top is browned. Top with vegan cheese about halfway through if desired." -
By Karissa
January 23, 2019"Ingredients:
1 cup apple cider vinegar
1/3 cup soy sauce
3 tbsp brown sugar
1 tsp dijon mustard
1/2 tsp allspice
1/2 tsp garlic powder
1/2 tsp onion powder
1/8 tsp black pepperInstructions:
- Add all ingredients to a pot, and cover. Turn the heat on low. Heat until it's just barely brought to a simmer.
- Remove from the heat and allow to cool to room temperature.
- Store in a jar in the fridge for up to 1-2 months. Use your best judgment."https://www.karissasvegankitchen.com/vegan-worcestershire-sauce/
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By Karissa
January 23, 2019"Ingredients:
1 cup apple cider vinegar
1/3 cup soy sauce
3 tbsp brown sugar
1 tsp dijon mustard
1/2 tsp allspice
1/2 tsp garlic powder
1/2 tsp onion powder
1/8 tsp black pepperInstructions:
- Add all ingredients to a pot, and cover. Turn the heat on low. Heat until it's just barely brought to a simmer.
- Remove from the heat and allow to cool to room temperature.
- Store in a jar in the fridge for up to 1-2 months. Use your best judgment."https://www.karissasvegankitchen.com/vegan-worcestershire-sauce/
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By Karissa
January 23, 2019"Ingredients:
1 cup apple cider vinegar
1/3 cup soy sauce
3 tbsp brown sugar
1 tsp dijon mustard
1/2 tsp allspice
1/2 tsp garlic powder
1/2 tsp onion powder
1/8 tsp black pepperInstructions:
- Add all ingredients to a pot, and cover. Turn the heat on low. Heat until it's just barely brought to a simmer.
- Remove from the heat and allow to cool to room temperature.
- Store in a jar in the fridge for up to 1-2 months. Use your best judgment."https://www.karissasvegankitchen.com/vegan-worcestershire-sauce/
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By Karissa
January 23, 2019"Ingredients:
1 cup apple cider vinegar
1/3 cup soy sauce
3 tbsp brown sugar
1 tsp dijon mustard
1/2 tsp allspice
1/2 tsp garlic powder
1/2 tsp onion powder
1/8 tsp black pepperInstructions:
- Add all ingredients to a pot, and cover. Turn the heat on low. Heat until it's just barely brought to a simmer.
- Remove from the heat and allow to cool to room temperature.
- Store in a jar in the fridge for up to 1-2 months. Use your best judgment."https://www.karissasvegankitchen.com/vegan-worcestershire-sauce/
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By Karissa
January 23, 2019"Ingredients:
1 cup apple cider vinegar
1/3 cup soy sauce
3 tbsp brown sugar
1 tsp dijon mustard
1/2 tsp allspice
1/2 tsp garlic powder
1/2 tsp onion powder
1/8 tsp black pepperInstructions:
- Add all ingredients to a pot, and cover. Turn the heat on low. Heat until it's just barely brought to a simmer.
- Remove from the heat and allow to cool to room temperature.
- Store in a jar in the fridge for up to 1-2 months. Use your best judgment."https://www.karissasvegankitchen.com/vegan-worcestershire-sauce/
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Vegan BLT
Vegan blt with fresh vegetables from the farmers market! I used vinegar, cashew goat cheese, and mushroom bacon. by Realistic_Trouble_37
#dining #cooking #diet #food #VeganRecipes #Vegan
https://www.diningandcooking.com/2821417/vegan-blt-5/ -
Vegan BLT
Vegan blt with fresh vegetables from the farmers market! I used vinegar, cashew goat cheese, and mushroom bacon. by Realistic_Trouble_37
#dining #cooking #diet #food #VeganRecipes #Vegan
https://www.diningandcooking.com/2821417/vegan-blt-5/ -
Vegan BLT
Vegan blt with fresh vegetables from the farmers market! I used vinegar, cashew goat cheese, and mushroom bacon. by Realistic_Trouble_37
#dining #cooking #diet #food #VeganRecipes #Vegan
https://www.diningandcooking.com/2821417/vegan-blt-5/ -
Vegan BLT
Vegan blt with fresh vegetables from the farmers market! I used vinegar, cashew goat cheese, and mushroom bacon. by Realistic_Trouble_37
#dining #cooking #diet #food #VeganRecipes #Vegan
https://www.diningandcooking.com/2821417/vegan-blt-5/