When I was a kid it was bananas dipped in chocolate for me. I'm really hungry for sweets now (period) but I don't know what to make but I'm unable to go up to the store this weekend. What do you love making when you need something sugary?

I love exploring vegan cooking blogs and would love to discover some fresh ones! I already enjoy the popular sites like Minimalist Baker and Oh She Glows, but I’d like to add a few new or lesser-known blogs to my rotation. Any recommendations?

TIA 🙏

I made these stickers because I thought it was really funny that "soy boy" is used as an insult to describe femme guys. 1.) There's nothing wrong with feminity, and 2.) tofu is packed with protein. Anyways, hope you guys enjoy! :)

Full recipe available here.

Ingredients

•	400g firm tofu, cubed
•	1 tbsp vegetable oil
•	1 large onion, finely chopped
•	2 cloves garlic, minced
•	1-inch piece of ginger, grated
•	1 tsp cumin seeds
•	1 tsp ground coriander
•	1/2 tsp turmeric powder
•	1 tsp garam masala
•	2 large tomatoes, pureed
•	500g fresh spinach
•	1/2 cup coconut milk
•	Salt, to taste
•	Fresh coriander, chopped (for garnish)

Method

1.	Bring a large pot of water to a boil and add a pinch of salt. While waiting, fill a bowl with ice water and set it aside. Add the fresh spinach to the boiling water and blanch for about 1-2 minutes until it turns vibrant green. Quickly transfer the spinach to the ice water to stop the cooking process and preserve its colour. Once cooled, drain the spinach and blend it into a smooth puree. Set aside.
2.	Start by pressing the tofu to remove excess moisture. Wrap the tofu in a clean kitchen towel and place a heavy object on top for about 10 minutes. Once pressed, cut the tofu into 1-inch cubes and set aside.
3.	Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant. This step releases the aromatic oils that form the base of the dish’s flavour profile.
4.	Add the chopped onions to the pan and sauté them until they turn golden brown, about 5 minutes. The caramelisation of onions adds a natural sweetness that balances the earthy spices. Stir in the minced garlic and grated ginger, cooking until aromatic, about 2 minutes.
5.	Pour in the pureed tomatoes and mix well with the onion, garlic, and ginger. Allow this mixture to cook until the oil starts to separate from the masala base, about 5-7 minutes. This process is essential for developing the deep, rich flavours characteristic of Saag dishes.
6.	Stir in the ground coriander, turmeric powder, and garam masala. Cook the spices for 2-3 minutes to bloom their flavours, enhancing the overall depth of the dish.
7.	Add the pureed spinach and coconut milk to the pan, stirring to combine. Let the mixture simmer gently for about 5 minutes, allowing the spinach to meld with the spices and form a creamy base.
8.	Gently fold in the tofu cubes, making sure they are well-coated with the spinach and spice mixture. Simmer for an additional 5 minutes to allow the tofu to absorb the flavours.
9.	Adjust the seasoning with salt to taste. Garnish with freshly chopped coriander and serve hot with steamed basmati rice or naan.

Is there a vegan discord that's just talking about casual stuff like interests, hobbies, etc?

Full recipe available here.

Recipe: Ingredients:

• For the dumplings:

  • 200g firm tofu, pressed and crumbled
  • 1 cup napa cabbage, finely shredded
  • 1/2 cup carrots, grated
  • 1/2 cup shiitake mushrooms, chopped
  • 2 spring onions, finely sliced
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp sesame oil
  • 1 tbsp gochujang (Korean red chilli paste)
  • 1 tbsp cornflour
  • 30 round dumpling wrappers (check they are vegan)
  • Vegetable oil for deep frying

• For the dipping sauce:

  • 4 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp gochugaru (Korean chilli flakes)
  • 1 tbsp toasted sesame seeds

• Garnishes:

  • Fresh coriander, chopped
  • Red chilli, thinly sliced
  • Sesame seeds

Method:

1. Start by preparing the dumpling filling. In a large mixing bowl, combine the crumbled tofu, shredded napa cabbage, grated carrots, chopped shiitake mushrooms, spring onions, minced garlic, grated ginger, soy sauce, sesame oil, gochujang, and cornflour. Mix thoroughly until all ingredients are well combined and evenly distributed, ensuring the flavours meld together.

2. Set up a dumpling assembly station. Lay out one dumpling wrapper on a flat surface and spoon a small amount of the filling into the centre, taking care not to overfill. Wet the edges of the wrapper with water using your fingertip, fold it over to create a half-moon shape, and press firmly to seal the edges, making sure there are no air pockets. For an added touch, pleat the edges to achieve a traditional look. Repeat this process for all the wrappers and filling.

3. Heat a deep frying pan or wok with enough vegetable oil to submerge the dumplings, aiming for an oil temperature of around 180°C (350°F). To test the readiness, drop a small piece of wrapper into the oil—it should sizzle and float to the top quickly. Fry the dumplings in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes, turning occasionally, until they turn golden brown and crispy on all sides.

4. Once the dumplings are fried, remove them from the oil using a slotted spoon and place them on a plate lined with kitchen paper to drain any excess oil.

5. Prepare the dipping sauce by combining soy sauce, rice vinegar, sesame oil, gochugaru, and toasted sesame seeds in a small bowl. Stir well to mix all the flavours, and taste to adjust the seasoning if needed.

6. Serve the dumplings hot, garnished with fresh coriander, thinly sliced red chilli, and a sprinkle of sesame seeds. Serve with the dipping sauce and enjoy!