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Vegan Napoleon; Cream Puff Pastry with Strawberry

Vegan Dan Bing (Egg Crepe)

🌱😍 The softest Vegan Garlic Knots! 

🌱😍 The softest Vegan Garlic Knots! 

Recipe: For the Knots

230 ml soy milk (or your favourite plant milk)

2 tbsp caster sugar

1½ tsp instant yeast

200 g plain white flour

160 g strong white bread flour

1 tsp fine sea salt

30 ml olive oil

1 tbsp plain white flour

2 tsp garlic powder

For the Garlic & Parsley Butter

110 g vegan butter

5 cloves garlic (finely minced garlic)

2 tbsp fresh parsley (finely chopped)

1/2 tsp flaky sea salt

Instructions

To Make the Knots

Place the soy milk in a small saucepan and place over a low heat. Bring the milk to around 30c (drop a tiny bit on the back of your hand. It should just feel very slightly warm).

Remove from the heat and pour the milk into a small bowl. Add the sugar and yeast and mix well. Set aside and leave the yeast to bloom for around 5 minutes.

In a large bowl, mix together the flours and sea salt.

Once the milk and yeast mixture has bloomed and is very frothy on top, add 20ml of the olive oil and mix well. Add the milk mix to the flour mixture and mix together until you have a sticky messy dough. Cover with a damp tea-towel and leave to hydrate fully for 10 minutes.

Credit: @schoolnightvegan

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VEGAN BROCCOLI CHEDDAR SOUP🧡🧡🧡 

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Serves 4

INGREDIENTS

2 tbs vegan butter

1 cup chopped yellow onion

2 cloves garlic, minced

4 cups broccoli, cut into bite-sized pieces

1 carrot, peeled and diced

1 cup vegan cheddar, shredded, plus extra for topping if desired!

3/4 cup vegan cream cheese (a neutral tasting one)

1 tbs mellow white miso

2 tbs nutritional yeast

¼ cup all-purpose flour

Salt

3 cups veggie stock

½ tsp dry mustard powder (optional)

1 tbs lemon juice

Extra equipment needed:

Immersion blender

DIRECTIONS

Heat a pot with 1 inch water, covered, over high heat until boiling. Add carrots to a steamer basket and place inside the pot. Steam for 3 minutes. Add broccoli and steam for another 7-8 minutes until the broccoli and carrots are tender. Set 1 cup of the broccoli aside.

Heat a large pot over medium heat, once heated add butter, onion, and a pinch of salt. Saute until translucent, about 5 minutes. Make some space in the center of the pot and add garlic, cooking for 30 seconds until fragrant. Add flour, and cook for another 2 minutes stirring constantly. Add carrots, 3 cups of broccoli, paprika, dry mustard powder, 2 ½ cups of broth, cream cheese, miso, nutritional yeast, and cheddar shreds.

Using an immersion blender or you can carefully pour it into your blender, blend until mostly smooth.

Lower the heat to medium-low, partially cover, and cook for another 5 minutes or so, until its nice and thick, stirring occasionally to prevent the bottom from burning. Add lemon juice, stir to combine and top with equal amounts of leftover broccoli florets.

Serve in a bread bowl if desired! .

by @vegantraveleats

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Tibetan Vegetable Momos 🧡 

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(Yield: 32 momos) 

INGREDIENTS

DOUGH

2 cups all purpose flour, more as needed

1/2 tsp salt

1 tbsp oil

3/4 cup water

FILLING

2 cups (180g) shredded green cabbage

3/4 cup (70g) shredded carrot

1/2 cup (45g) thinly sliced scallions, white and green parts

2 tsp salt, more to taste

1 tbsp minced ginger

3-4 cloves garlic, minced

1/4 cup minced cilantro

4 oz extra firm tofu, crumbled

1 tsp ground black pepper

2 tsp oil

INSTRUCTIONS

Make the dumpling dough: In a mixing bowl whisk together the flour and salt. Add the water and oil and mix the dough until it comes together. Turn out onto a floured counter and knead the dough, adding more flour as necessary, until you have a smooth and barely tacky dough. Put the dough back in the mixing bowl and cover with a damp towel. Let the dough rest for 30 minutes while you prepare the filling.

Add the shredded cabbage, shredded carrot, and sliced scallions in a large mixing bowl. Add the salt and toss to combine. Let the mixture sit for 5-10 minutes, then squeeze out extra water from the cabbage. You can do it easily in a thin tea towel, nut milk bag, muslin or layered cheese cloth.

Dump out the water and add the vegetables back into the mixing bowl. Toss with the ginger, garlic, cilantro tofu, black pepper, and oil. Taste and add salt if needed.

When the dough has rested for a half an hour, divide it in half. Leave one half under the damp towel, and roll the second half out on a lightly floured counter until it is very thin, basically as thin as you can roll it. Lift the dough and rotate, flip and dust with more flour as you roll to keep it from sticking

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APPLE FRITTER MONKEY BREAD

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Strawberry chiffon cake

The recipe is from @orchidsnsweettea_ but I swapped the flour and tweaked it a little. Dry ingredients: - 60g millet flour - 2g baking powder - 1g salt - 1g baking soda - 37.5g sugar Wet ingredients: - ¼ cups milk of choice+ 1 tsp vinegar mixed and set aside - 2 Tbsp olive oil - 1 tsp vanilla extract Method: Combine and beat all wet ingredients. Mix dry ingredients together and then add it into the bowl with wet ingredients, fold in. 

Bake at 170⁰C for 30m. Let it cool and frost. Add strawberries between layers of whipped cream. Sprinkle desiccated coconut on the sides and powdered sugar on top

This makes exactly one 4" cake.

Creamy Vegan Strawberry Ice Cream

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