Soft, moist, dairy free & non-alcoholic Christmas Cake made with whole wheat flour, perfectly spiced and having intense flavours of fruits, is definitely a show stealer.

Anyone happen to know of any tricks for digesting soy? I haven’t found anything except for maybe just using a digestive aid.

Hi vegans, new vegans, and potential vegans. I made what I hope and truly believe is an easy and not-too-traumatic guide on the life of turkeys in a review of Peter Singer’s book. Would love to engage particularly with potential vegans on it ❤️ Best of luck to all on your vegan journeys!!!

https://youtu.be/jBS_7ppHMNo?si=nEhl7b-jXhBYz0Sl

Written Recipe (+Video)

https://blessmyfoodbypayal.com/vegan-bubble-bread-recipe/w

This Recipe is perfect for beginners. It takes less thas 15 minutes to make and tastes delicious!

rIngredients

• 1 large eggplant
• 2 tomatoes, halved
• 1 small onion, diced
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon

For Garnish

• 1 tablespoon lemon juice
• 2 tablespoons chopped basil or cilantro

Instructions

1. Prepare the Vegetables

• Slice the eggplant into thick rounds. Halve the tomatoes.

2. Cook the Eggplant and Tomatoes

• Heat olive oil in a large skillet over medium-high heat.
• Add the eggplant slices, tomato halves, and minced garlic. Sprinkle with salt.

3. Cover and Cook

• Cover the skillet and cook until the eggplant is browned on one side and the tomatoes are softened.
• Flip the eggplant slices and cook until golden on the other side.

4. Add the Spices

• Sprinkle the ground coriander, cumin, turmeric, and cinnamon over the vegetables.
• Gently stir to coat everything in the spices.
• Cover and cook on low heat for a few more minutes to blend the flavors.

5. Mash the Mixture

• Remove the skillet from heat and let the vegetables cool slightly.
• Transfer the contents to a bowl and mash with a potato masher.

6. Mix and Garnish

• Stir in the diced onion and mix well.
• Top with fresh herbs and drizzle with lemon juice before serving.

Notes

This dish is best served warm or at room temperature. Adjust the spices or herbs to your preference for a personalized touch!Ingredients

Full Recipe : https://www.yogchakra.com/recipes/eggplant-tomato-dip/#recipe

Youtube video : https://youtu.be/Hhfd6KfSlbo?si=c84Awhcn_vKDh6gp

Sorry if this question is not appropriate here but, I am slowly researching vegetarianism and veganism... And I slowly want to transition into one of these lifestyles. I'm just wondering if it might be easier for me to start off as a vegetarian or should I just go full force into vegan?

Thank you so much in advance for your answer.

Hey guys, I really want a processor so I can't start making vegan meals easier. I am looking for one that has the most functions, isn't too loud, and is no more than $150. I have ADHD and the last time I went looking for them, comparing prices, reviews, specs, and warranties, I spent hours looking without even noticing and then fell asleep. And I have no idea which ones I narrowed down.

Any advice would be appreciated! I truly need some guidance, as I'm not a big cook right now but want to change that. I'd love if it had 2 bowl sizes or at the very least, it needs to have blades close to the bottom so I can use it for small amounts if I need and it still work. If that makes sense.

I bet this will be the first time many of you are hearing about this unique recipe!

This dish hails from the breathtaking Kashmir region of India, where the cuisine of the Kashmiri Pandit community stands out for its distinct approach to flavor. Unlike many other Indian dishes, Kashmiri cuisine often omits onion and garlic, relying instead on yogurt, tamarind, and a blend of fragrant spices to create its signature taste. The result? Dishes that are light, aromatic, and absolutely delicious. I grew up savoring this cuisine in my Kashmiri family and it holds a special place in my heart. I’m so excited to share this treasured recipe with you all—an authentic taste of Kashmir that’s simple yet extraordinary!

This Bottle Gourd Curry, or Al Yakhni, is a beloved dish in Kashmiri cuisine known for its subtle yet aromatic flavors. Traditionally made without onion or garlic, this dish lets the delicate taste of bottle gourd take center stage. The bottle gourd is fried until golden and then simmered gently in a fragrant medley of whole spices, creating a light yet flavorful curry.

This recipe offers a vegan twist by using creamy plant-based yogurt, such as cashew yogurt, as a substitute for the full-fat dairy yogurt in the traditional version. The result is a rich, silky texture and a delicious taste that stays true to the essence of the original dish.

I highly making this dish if you like your food aromatic but without any heat. This dish is very cooling and best eaten with a big bowl of white steamed rice!

Main Ingredients:

- 2 tablespoons olive oil or your preferred cooking oil

- 1 pound cashew yogurt (or any plant-based yogurt)

- 1 large or 2 small bottle gourds (lauki), peeled and sliced

Whole Spices:

- 4 green cardamom pods, lightly crushed

- 2 black cardamom pods

- 4 whole cloves

- 2 cinnamon sticks

- 4 peppercorns

- 1 bay leaf

Ground Spices:

- 1 tablespoon fennel powder

- 1/2 tablespoon cumin powder

- 1/2 tablespoon ginger powder

Other Seasonings:

- A pinch of asafoetida (heeng)

- Salt, to taste

For Garnish:

- Dried crushed mint

Instructions

Prepare the Bottle Gourd:

Peel the skin of the bottle gourd and cut it into thick round slices. The thickness helps maintain their shape during cooking while absorbing the flavors.

2. Fry the Bottle Gourd:

In a deep pan, heat mustard oil or your choice of oil until hot. Add a pinch of salt to the oil to season the gourd and minimize splattering. Fry the slices until golden brown and slightly crispy on the edges. Remove and drain on a paper towel.

3. Make the Spiced Yogurt Mixture:

In a mixing bowl, whisk the plant-based yogurt until smooth. Add the ground spices—fennel powder, cumin powder, and ginger powder—along with salt. Blend thoroughly to ensure a lump-free mixture.

4. Toast the Whole Spices:

In another pan, heat 5 tablespoons of oil over medium heat. Add the whole spices: green and black cardamom, cloves, cinnamon sticks, bay leaf, and peppercorns. Allow them to sizzle, releasing their aroma. Lightly crush the cardamom and peppercorns to enhance the flavor.

5. Combine Yogurt and Spices:

Reduce the heat to low and slowly add the yogurt mixture to the pan with the whole spices, stirring continuously to prevent curdling. Bring it to a gentle boil and let it simmer until it thickens slightly. Add water if the sauce becomes too thick, adjusting to your desired consistency. 6. Add the Fried Bottle Gourd:

Carefully add the fried bottle gourd slices into the yogurt sauce. Stir gently to coat each piece with the rich, spiced mixture. Allow the curry to simmer for a few more minutes so the flavors meld and the gourd becomes tender.

7. Garnish and Serve:

Finish with a sprinkle of dried crushed mint for a fresh and aromatic touch. Serve warm with steamed rice or your favorite flatbreads. Enjoy!

Please watch Video for more clarity!

Full Prinatble Recipe ; https://www.yogchakra.com/recipes/al-yakni-bottle-gourd-curry-in-spicy-yogurt-sauce-recipe/

Get ready for creamy, dreamy comfort with this **Vegan Mac and Peas**! 🍝✨ Featuring tender pasta, sweet peas, and a rich soy cream sauce, this dairy-free twist on mac and cheese is quick, easy, and oh-so-satisfying. 🌱 Ready in just 20 minutes, it's perfect for busy weeknights or cozy weekends. 💚

• 8 oz (225 g) elbow macaroni (or pasta of your choice)
• 1 cup frozen peas
• 1 cup soy cream (or any unsweetened vegan cream)
• 1/2 cup unsweetened almond milk (or other plant milk)
• 2 tbsp nutritional yeast (for a cheesy flavor)

👉 Full Recipe: Vegan Mac and Peas

https://preview.redd.it/55etaaklx02e1.jpg?width=1280&format=pjpg&auto=webp&s=0596bcc34b2ccc75d25d228d09fed2f80c2b3348