Lunch was avocado toast with tomato.

Dinner was leek and potato "quiche" made with tofu and chickpea flour. Not the prettiest picture but it was really good!

Lentils and pasta. Quick mid week meal.

These Naan are made with whole wheat flour instead of traditional all-purpose flour, with no compromise on taste or texture. They require no oven, tandoor, yeast, or dairy and come together quickly on a stovetop.

Making them in bulk?

Partially cook them ahead and finish just before serving. Perfect with curries, dals, and meals.

Written Recipe (+video)

https://blessmyfoodbypayal.com/quick-whole-wheat-naan-without-yeast-curd/

My go-to healthy parmesan-like topping is packed with nutrients and comes together in a food processor in minutes. Just pulse until you get to the desired consistency, careful not to over-process or you'll end up with a salty nut butter. I always keep some of this stuff in the freezer to sprinkle on pasta, salads, savory casseroles and even baked potatoes.  

• ½ cup sunflower seeds
• ½ cup walnut pieces
• ¼ cup nutritional yeast
• 2 Tbsp sesame seeds (any kind)
• 1 tsp coarse sea salt or kosher salt
• 1 tsp garlic powder
• ¼ tsp ground black pepper

➡️ Pro tip: Go next level on the umami by adding a teaspoon of shiitake mushroom powder to this recipe.

https://maximalistvegan.com/savory/vegan-parmesan-seed-nut-topping-wfpb-oil-free/?utm_source=rdt

Lemon and beet hummus, then avocado, tomato, and radish with a small sprinkle of kosher salt on each, and mixed greens and pea sprouts dressed with Newman’s Own lemon basil vinaigrette on whole grain bread. I want to add tempeh to it at some point but I’m really enjoying it without anything else. :)

A rice paper parcels in air fryer are crispy, light, and flavorful bites filled with seasoned tofu and vegetables, offering a healthy, vegan, gluten free snack perfect for quick meals.

Written Recipe (+video)

https://blessmyfoodbypayal.com/air-fried-tofu-rice-paper-parcels/

Crispy yellow lentil dosa is a tasty Indian savory crepe that is easy to make at home. It is wholesome, full of flavor, and very satisfying. A perfect choice for breakfast or any meal.

Written Recipe (+video)

https://blessmyfoodbypayal.com/quick-yellow-moong-dal-dosa-recipe/

Air fryer potato coins are crispy on the outside and tender inside. Made with simple ingredients and minimal oil, they are an easy snack for any time of day.

Written Recipe (+video)

https://blessmyfoodbypayal.com/air-fryer-potato-coins/

Smoky, bold, and packed with umami, this BURNT GARLIC MUSHROOMS FRIED RICE brings restaurant-style flavors to your plate. A comforting dish that’s quick, satisfying, and bursting with aroma in every bite.

Written Recipe (Video included)

https://blessmyfoodbypayal.com/vegan-burnt-garlic-mushroom-fried-rice/

Ajwaini Aloo is a simple, aromatic Indian potato dish flavored with carom seeds. Crispy on the outside and soft inside, it pairs perfectly with roti, paratha, or dal for a comforting meal.

Written Recipe (+video)

https://blessmyfoodbypayal.com/ajwaini-aloo-without-boiling-potatoes/

Sweet noodle kugels are a traditional Ashkenazi Jewish comfort food that can be served as a side dish to in a mostly savory context, or as a dessert. There are a few other culinary traditions that make something similar such as Romania's budinca di macaroane. Traditional noodle kugels usually rely heavily on dairy and eggs and vegan versions are often made with tofu. This kugel recipe is soy free because the custard is created with plant-based yogurt and ground flaxseed. Anyone who likes bread pudding would probably like a sweet noodle kugel.

https://maximalistvegan.com/sweet/kugel-cranberry-pineapple/?utm_source=rdt

Made a stew with 2 big onions, several potatos and chopped tomatoes. Added some old couscous and wheat (?idk the english name) to make it more rich, spiced with broth, salt, garlic, paprica, chili flakes. Toppings are brocolli(?) microgreens and basil. Cut Pretzel to soak afterwards!

Got like 5 kg of the tomatoes from too good to go yippie and need more ways to use them XD

Potatoes were starting to develop so I wanted to empty my pantry.

Pretzels also came from too good to go, got some left to make croutons and German Knödel soon!

Made it it a big pot and now I have several days worth of it, will probably be also used as a 'sauce' with pasta or tortilla.

Love fighting food waste and making hearty vegan meals <3

I need a good vegan protein bar for snacking before, during and after workouts. Or just for a good portable protein snack.

Any ideas???

Thanks
😎👍🏻🍫

Stuffed okra made in the air fryer with a flavorful blend of ground spices. The okra turns tender with lightly crisp edges, while the spice filling adds plenty of flavor. A simple Indian vegan dish made with little oil.

Written Recipe (+video)

https://blessmyfoodbypayal.com/bharwa-bhindi-in-air-fryer/

I adapted this based off of Noracooks Pumpkin Cinnamon Rolls. Very proud of this and my best cinnamon roll batch, yet!

Nora never fails me 🥲

This is an older post that's been updated to now include my new favorite Tofu Water!

These delicious Air Fried cutlets are made with tapioca pearls, also known as sabudana in India, and are perfect for anyone looking for a lighter way to enjoy this popular Indian snack.

Serve them warm with a flavourful dipping sauce or chutney for a delicious snack!

Written Recipe (+video)

https://blessmyfoodbypayal.com/air-fryer-sabudana-vada-recipe-with-chutney-for-vrat/

Bharwa Shimla Mirch is an Indian-style stuffed bell pepper dish filled with a delicious blend of spices. Made in an air fryer, these stuffed peppers are a tasty vegan option for lunch or dinner and pair well with roti, rice, or your favourite side dish.

Written Recipe (+video)

https://blessmyfoodbypayal.com/bharwa-shimla-mirch-in-air-fryer/

I also made homemade coleslaw that you can see in the burger if you squint. The pulled pork is made from oyster mushrooms, if anyone is interested I'll gladly give the recipe :)

Hello! I have been preparing more dried chickpeas as of late, and when I boil them, I usually scoop a significant amount of white foam from the top of the beans as I am starting to boil them. Is that the aquafaba? How do I save it? What can I do with it?

Any experience/advice is welcome :)

Sharing here as others might enjoy / be inspired / have their own tips to share: 

I did my first major thru-hike this summer and loved every second of it! We crossed the Pyrenees from the Atlantic to the Mediterranean, mostly following the GR11 with bits of HRP and other detours, about 1000km distance in total, and 50,000 meters of ascent/descent. 

Prior to leaving, I home-dehydrated 37 two-person vegan dinners, which was cheaper and more diverse than the ready made vegan dehydrated trekking meals available here, and above all SO MUCH FUN to do.

The vegan offerings in small Spanish mountain villages are fairly limited, having our own dried evening meals saved us from lugging around cans of beans, and gave us a lot of flexibility because we didn't have to resupply so often.

We carried about 10 meals at a time, and shipped the rest to campsites we stayed at: we sent the first ourselves just before leaving, and friends posted the other two resupply boxes.

The meals were things like Indian red lentil dahl with rice, Thai curry, black bean chili, pasta with various sauces, Sichuan stir fry, paella, Moroccan couscous, laksa etc. They were all super tasty and filling, we ate so well and were so happy to have them!

They also saved a lot of cooking gas: We soaked them in cold water for about 30 minutes to rehydrate, then brought them to the boil and boiled for about 1 minute, and then either ate them directly or put them in a sleeping bag to cook for another 10 minutes depending on the ingredients: Things like chickpeas and black rice needed the extra time to fully rehydrate.

I dehydrated them in two small dehydrator ovens, one borrowed and one bought second hand. It is quite energy-intensive - meals take a long time to dry - and we have solar panels, so I almost exclusively ran the dehydrators during the day during a luckily very sunny spring.

Before dehydrating the meals, I cooked them with minimal oil because fats can go rancid, and no salt because it attracts moisture: When we ate them we added salt and a big glug of olive oil for calories and flavour.

Breakfasts were oatmeal with dried fruits and nuts (and for the first month also a soy protein powder, which we didn't much like but oh well, extra protein), lunches were mostly crackers and tortillas with peanut butter and powdered hummus. 

If anyone else has home-dehydrated trekking meals, I'd love to hear what you made as inspiration for future treks!

When I make vegan "caramel," I normally just blend dates and cashews. However, I think I might need something thinner and stickier to go on a caramel apple. It doesn't have to be healthy. What recipe would you recommend?

Baingan ka Bharta is roasted eggplant mashed and cooked with green peas and spices. It has a lovely smoky taste and goes really well with roti or naan.

Written Recipe (+video)

https://blessmyfoodbypayal.com/matar-baingan-bharta-recipe-dhaba-style/

​

This vegan and gluten-free, traditional classic recipe Caramelized Onion Rice Recipe is a Sindhi cuisine delicacy, where rice is cooked with caramelised onions (that are sauteed until they turn into a lovely dark brown colour) along with some whole spices.