Prepare a loaf pan (or other deep rectangular container) by lightly spraying with nonstick cooking spray.
Place the agar in the water and bring to a full boil.
Boil for 5 minutes, stirring often to prevent the mixture from boiling over.
In a food processor, combine the cashew powder, lemon juice, sesame oil, nutritional yeast, salt, onion powder, and garlic powder.
Blend until smooth.
Pour the smooth mixture into the boiling agar-water mixture and stir until creamy.
Remove from the heat and quickly pour the mixture into the prepared loaf pan.
Refrigerate until set.
Wine Advice:
Calories: 120 kcal | Carbohydrates: 7.1 g | Protein: 4.5 g | Fat: 9.2 g | Sugar: 0.3 g | Salt: 0.4 g
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Preheat the oven to 400°F (200°C, or gas mark 6).
Lightly spray a 5 × 3 × 2.
5-inch loaf pan with nonstick spray.
Preheat the olive oil in a frying pan over medium-low heat.
Add the mushrooms, onion, and leeks, and cook until the vegetables reduce in size by about half, 10 to 15 minutes.
Carefully transfer the cooked vegetables to a food processor.
Add the tofu, parsley, black pepper, paprika, cornstarch, and salt to the food processor.
Pulse until the mixture is smooth.
Press the mixture into the loaf pan.
Bake uncovered for 30 minutes.
Let cool in the refrigerator for several hours to set.
Once cooled, invert onto a serving plate, slice, and serve with crackers.
Wine Advice:
Calories: 56 kcal | Carbohydrates: 5.5 g | Protein: 3.3 g | Fat: 3.4 g | Sugar: 0.5 g | Salt: 0.2 g
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mixing bowl
Measuring cups
measuring spoons,
whisk,
In a small mixing bowl, combine the nondairy yogurt, capers, dill, chives, and lemon juice.
Mix well until all ingredients are evenly combined.
Refrigerate until ready to serve.
Serve with veggie sticks, chips, or crackers.
Wine Advice:
Calories: 45 kcal | Carbohydrates: 3 g | Protein: 1 g | Fat: 2 g | Sugar: 1 g | Salt: 0.4 g
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Strain the nondairy yogurt to remove excess liquid (see note below for method).
In a mixing bowl, combine the strained yogurt, diced cucumber, dill, garlic, lemon juice, and olive oil.
Season with salt and pepper to taste.
Stir well until all the ingredients are fully combined.
Refrigerate in an airtight container until ready to serve.
Serve with falafel, pita bread, or fresh vegetables.
Wine Advice:
Calories: 90 kcal | Carbohydrates: 6 g | Protein: 2 g | Fat: 6 g | Sugar: 2 g | Salt: 0.3 g
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Add the butter beans, scallions, garlic powder, onion powder, cumin, and oil to a blender or food processor.
Season with salt and pepper to taste.
Purée until smooth, scraping the sides of the bowl if needed.
Adjust seasoning and texture as desired.
Serve chilled with tortilla chips, veggie sticks, or pita bread.
Wine Advice:
Calories: 110 kcal | Carbohydrates: 10 g | Protein: 3 g | Fat: 7 g | Sugar: 1 g | Salt: 0.2 g
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Vind ik leuk: Vind-ik-leuk Aan het laden...
mixing bowl
Fork
whisk,
Potato masher (optional)
measuring spoons,
In a medium mixing bowl, whisk together the vegan mayonnaise, apple cider vinegar, minced onion, salt, white pepper, and dry mustard.
Add the crumbled tofu to the bowl.
Stir with a fork, then mash with your hands or a potato masher for 1–2 minutes until well combined.
Taste and adjust seasoning if needed.
Serve chilled or store in a tightly covered container in the fridge.
Wine Advice:
Calories: 80 kcal | Carbohydrates: 2 g | Protein: 7 g | Fat: 5 g | Sugar: 0.5 g | Salt: 0.3 g
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Vind ik leuk: Vind-ik-leuk Aan het laden...
Fork
Blender or masher
Cutting board
knife
measuring spoons,
mixing bowl
Preheat the oven to 375°F (190°C, gas mark 5).
Prick holes all over the eggplant using a fork.
Place the eggplant directly on the oven rack and roast for 45 minutes until soft.
Remove the eggplant from the oven, place it in a bowl, and cover.
Let it cool for about 15 minutes.
Peel the eggplant, discarding the skin, and place the flesh in a mixing bowl.
Add lemon juice, tahini, parsley, garlic, salt, and pepper to the eggplant.
Mash the mixture until smooth, or blend it in a blender for a creamier texture.
Transfer to a serving dish and drizzle olive oil on top.
Serve with warm pita, crackers, or fresh vegetables.
Wine Advice:
Calories: 110 kcal | Carbohydrates: 10 g | Protein: 3 g | Fat: 7 g | Sugar: 3 g | Salt: 0.4 g
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Add the garbanzo beans and avocado flesh to a food processor.
Add the cilantro, olive oil, sesame oil, lime juice, salt, and pepper.
Blend until smooth, scraping the sides with a rubber spatula as needed.
Adjust seasoning to taste.
Serve chilled with tortilla chips, crackers, or fresh vegetables.
Wine Advice:
Calories: 180 kcal | Carbohydrates: 9 g | Protein: 2 g | Fat: 16 g | Sugar: 1 g | Salt: 0.3 g
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Add the steamed broccoli and garbanzo beans to a food processor.
Add the lemon zest, lemon juice, olive oil, tahini, sesame oil, cumin, salt, and pepper.
Blend until smooth, stopping to scrape down the sides with a rubber spatula.
Adjust seasoning to taste.
Serve chilled with vegetables, crackers, or pita bread.
Wine Advice:
Calories: 130 kcal | Carbohydrates: 12 g | Protein: 4 g | Fat: 8 g | Sugar: 1 g | Salt: 0.6 g
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Place the roasted butternut squash, garbanzo beans, and garlic in a food processor.
Add the olive oil, tahini, lemon juice, curry powder, cumin, salt, and pepper.
Blend until smooth, scraping the sides with a rubber spatula as needed.
Adjust the seasoning to taste.
Serve chilled, at room temperature, or warm with crackers, pita bread, or chips.
Wine Advice:
Calories: 120 kcal | Carbohydrates: 14 g | Protein: 4 g | Fat: 5 g | Sugar: 2 g | Salt: 0.5 g
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Home recipes Pagina 93
