Vegan food is winning people’s hearts every year. Vegan homemakers, IT programmers, and vegan athletes have already adopted hundreds of recipes. And all thanks to the incredible taste of vegan dishes!
The tastiest vegan recipes of the people of the world are prepared based on formulas that haven’t changed in thousands of years. Popular dishes with the addition of meat, milk, and eggs can be easily veganized by replacing animal products with plant-based counterparts. Often magic happens in the cooking process – you get a new recipe that is superior in flavor to the original! And if you want to take your mind off prescriptions for online entertainment, then Indian casino online might appeal to you.
To eat a full meal, you must chew well and take time. Then satiety comes quicker, and your stomach won’t hurt. In addition to chewing, the feeling of fullness is influenced by the qualities of the dish, such as:
- Appeal: oatmeal in the morning, garnished with berries, will be much more delicious and nourishing than ordinary porridge without anything.
- Caloric value: protein food is much more nourishing than carbohydrate food.
- Consistency (density and texture): Porridge and pies are heartier than soups.
- Volume: Well, that makes sense.
- The right combination and balance make hearty vegan meals that way of all four indicators.
Veganism is the strictest form of vegetarianism, in which all animal products are eliminated: meat, eggs, milk, and honey: people, especially those who started veganism recently, encounter problems when transitioning to a new menu.
Balance of proteins, fats, and carbohydrates. Often when vegans give up meat, dairy, and eggs, they begin to skew toward carbohydrate foods and drastically reduce protein foods. It is possible to restore the balance with the help of vegetable protein – first of all, it is vegetables, soy products, nuts, and seeds. Vegetables can be eaten as a separate dish, stewed with vegetables and cereals, cooked into soups, and used as the basis for vegan cutlets and burgers.
Coconut milk, soy, almond, oat, and rice milk can be used instead of animal milk. Butter can easily be replaced with coconut butter, or you can buy vegetable spreads at a vegan store. Eggs in an omelet or shakshuka can be replaced by tofu, and oat flour can be added to the dough, as it also has a binding effect.
Also, at first, it cannot be accessible with desserts. You’ll have to learn to make ice cream from bananas, berries, avocados, or candy from apricots and coconut shavings. Vegan cakes and cheesecakes also have unusual recipes, for example, the crusts are often made from a mixture of dates and nuts, and the “cottage cheese filling” is made from grated cashews.
The Vegan Bowl is the name given to a deep bowl consisting solely of plant-based ingredients and has a beautiful legend. The founder of the Buddhist religion liked to wander the streets with the bowl in his hand after meditating. The citizens put him on the way out into it, fruits and vegetables, beans, groats, herbs. The bowl would hold so much food in a short time that you could make a complete meal out of it. So do not be surprised that our recipe also has so much: we offer to adopt the experience of the famous spiritual mentor and cook your version of a popular dish for vegans and those who adhere to a healthy lifestyle.
Before you start, warm up the oven to 180°C and cover the baking tray with baking paper. Cut the broccoli into small florets and arrange it on a baking tray. Taste and season with salt, brush with 1 tbsp. Extra virgin olive oil, and bake in the center of the oven for 20 minutes.
Grate the cauliflower on a coarse grate. Slice the carrots into julienne strips.
Heat 3 tbsp of olive oil in a large frying pan. Fry the carrots for 4-5 minutes over medium heat and transfer to a plate. In the same skillet, place the shredded cauliflower and cook for 3 minutes.
Slice the cucumber into thin julienne strips and the radish into thin slices. Peel the celery stalks from the tough veins and cut them into pieces. Finely chop the green onions, parsley, mint, and basil. Cut the avocado in half lengthwise, remove the pit, peel, and drizzle with lime juice.
Grease a grill pan with oil and heat well. Slice the zucchini into 1-1.5 cm thick slices. Place zucchini in small batches and fry until distinct streaks appear, about 1 to 2 minutes on each side.
Arrange the cauliflower, radishes, broccoli, cucumbers, zucchini, celery, and carrots in two bowls in groups, add the olives and herbs, and place the avocado halves in the center. Drizzle with olive oil and lime juice, season with salt and pepper, and serve at once.
Do you like cheesecake? We suggest you try the raw-vegan version with nuts and honey. It has no sugar, flour, baking powder, butter, cream, or heavy cream, usually found in purchased or restaurant sweets. It is made only from natural products and very quickly, much easier than most complicated cakes and pastries.
Cake: Soak almonds overnight with the vanilla pod.
In the morning, drain the water and blend the almonds with all the ingredients. Place the resulting mixture in a cake mold
Cream: pour agar-agar in 70 ml of water and put on the stove, stirring until dissolved but not boiling.
Blend all ingredients except pomegranate seeds, add dissolved agar-agar, and stir.
Stir the whole pomegranate seeds into the resulting cream.
Place in a cake mold on top of the crust.
Send cheesecake to the refrigerator and refrigerate for at least one hour. Decorate with pomegranate seeds and mint.
Protein Pumpkin Cookies
You can make a batch of cookies in literally 30 minutes. It’s easy to make healthy and always satisfy a craving for sweets. And these protein pumpkin cookies do a great job. Not only will your house smell amazing – hello, but fall spices – these cookies have just the perfect texture. It’s very soft and looks like a little cake.
We use chopped pecans in this recipe. It pairs perfectly with the pumpkin and spices and enriches our cookies with healthy fats and proteins, making them even more beneficial. And the coconut sugar gives the cookies a hint of caramel.
The first thing to do when making pumpkin pie is to prepare the spices. Use the classic pumpkin pie spices: Cinnamon 2 tbsp. Ginger 4 tsp. Cloves 1 tsp. Sweet Pepper 1 tsp. Nutmeg 1 tsp. But you can make your mix. Do you like ginger? Add a little more. Don’t like nutmeg? Remove it altogether. Use whatever spices you like.
Beat whites with sugar, add butter, and blend into a smooth emulsion. Add the pumpkin puree and mix again. Finely chop the pecans with a knife or beat in a blender. Mix the dry ingredients and add to the protein and butter mixture. Mix well. Using an ice cream scoop, pipe cookies onto a baking tray and decorate with pecans.
Bake at 175°C for 15-17 minutes.
Chinese cabbage salad with tofu and sesame
Chinese cabbage is the perfect ingredient for a salad. In this salad, its flavor, like that of tofu, is determined by the complex dressing.
Mix sushi vinegar, soy sauce, sesame oil, and vegetable oil for the dressing. Add very finely chopped pickled ginger and finely chopped green onions to the gravy. Allow standing for 15-30 minutes.
Finely chop one small cauliflower and salt and let stand for 15-30 minutes.
Chop tofu into small pieces. Toast 4 tbsp of sesame seeds until golden. Mix kale with 3/4 of the dressing and 3 tbsp. Sesame seeds.
Arrange on plates, place tofu on top, drizzle a little of the dressing and sprinkle with sesame seeds.