#veganrecipeshare

Shrikhand Cake (Vegan & Oilfree Sweetened Yogurt Cake) Holi the Festival of Colours starts today 🎉 The heatwave in Sydney presently means there was certainly no cooking or firing away in the kitchen to make any of our traditional favourites 🥵 Shrikhand is a traditional yogurt based dessert made by draining the yogurt to thicken and adding in powdered sweeteners along with spices like Green Cardamom Powder, Nutmeg, Saffron & Rose petals and decorated with sliced Almonds & Pistachios. I had leftover homemade Soy yogurt that had been turned into Shrikhand over the weekend because it had been so warm! So this Shrikhand Cake recipe came about with, 2 cups unbleached Self Raising Flour 1/4 cup Erythritol (use more for a sweeter cake, but the Shrikhand already had Stevia Powder) 1 cup Shrikhand 2 - 3 tablespoons plain Sparkling Water (May need more or less depending on Shrikhand consistency, mine was the consistency of a thin paste) 2 tablespoons of sliced Almonds, Pistachios, Rose Petals & Saffron for garnish. To Make, Whisk the flour & erythritol together and slowly fold in the Shrikhand. Add in the sparkling water to make a smooth but thick batter. Pour into a prepared cake pan and add the garnishing on top of the cake. Bake for 40 to 50 minutes at 170 degrees C. (I used my Airfryer and a 7" pan lined with baking paper) Cool well before slicing, if not the crumbs break off like mine 🤪 #shrikhand #cake #veganindianfood #soyshrikhand #veganrecipeshare #masalavegan #nooilbaking #soyyogurt #whatvegansbake #vegansofig #instafood #cakegram #shrikhandcake #veganfortheanimals #happyholi #veganfusion #fusionrecipe #veganfortheplanet #cakegram (at Sydney, Australia) https://www.instagram.com/p/CpdzG04SqBr/?igshid=NGJjMDIxMWI=

𝚁𝚎𝚖𝚎𝚖𝚋𝚎𝚛 𝚝𝚑𝚊𝚝 𝚝𝚒𝚖𝚎 🌿🍲🍅 𝚃𝚘𝚖𝚊𝚝𝚘 ‘𝙱𝚎𝚎𝚏’ 𝙼𝚊𝚌𝚊𝚛𝚘𝚗𝚒 𝚂𝚘𝚞𝚙 // 茄牛通 🍅茶記🍅 蕃茄牛肉通粉 🍅 HK Cafe breakfasts are my favourite. Modernizing this classic CCT famous soupy breakfast into a 🌱ρℓαηт-вαѕє∂ version🌱is easy with @TMRWfoods original bratwursts sausages !! We love the texture and mouthfeel of these neutral tasting sausages. It is perfect to hold on to and build flavours !! 🍅𝐏𝐫𝐨 𝐓𝐢𝐩: Marinated plant-based sausage lightly with soy sauce while we cooked down the tomatoes. Option for fresh tomatoes to make it taste more 𝚑𝚘𝚖𝚎𝚖𝚊𝚍𝚎 //or// canned tomatoes for more 𝚛𝚎𝚜𝚝𝚊𝚞𝚛𝚊𝚗𝚝-𝚕𝚒𝚔𝚎 experience! 🍅Enjoy with a side of Milk Tea and Toast with the crust cut off for the ultimate enjoyment! 🌿Tag a friend 👇👇👇 🍅茶記🍅 蕃茄牛肉通粉  番茄吃起來酸酸甜甜，素食香腸開心吃也沒有負擔！ 🏷 SAVE // TAG 🏷 Your Bestie, 姊妹閨蜜 , 兄弟哥兒們now!! — — #instanomss #veganrecipes #veganrecipeshare #veganchinesefood #veganchinese #香港美食 #茶記 #veganbreakfast #veganfoodblog #wholefoodplantbased #veganprotein #食譜 #食譜分享 #素食 #chinesefood #chinesecooking #chineserecipes #chineserecipe   #letscookvegan #chinesecuisine #家常菜 #自己煮  #veganlunch #veganlunchideas #vegandinnerideas #vegandinners #茶餐廳 #蕃茄牛肉通粉 #茄牛通 @reicura #vancouverfoodie (at Vancouver, British Columbia) https://www.instagram.com/p/CosXb0QvK3L/?igshid=NGJjMDIxMWI=

Lemon Loaf/ Cake This recipe is adapted from the Easy Lemon Drizzle Cake @veganrecipeclub using easy pantry ingredients & 3 Lemons from our tree, this amazing loaf was ready under an hour for delicious goodness 🍋 Check out @veganrecipeclub for more plant based goodness or Veganuary inspiration. My changes were to, - Reduce sweetener to 3/4 cup & used Erythritol - Left out the baking powder & soda for a dense & crumbly texture - Use 2 tablespoons of melted Almond Butter in place of the vegetable oil Beautifully crumbly and perfect with some tea ☕️ #lemonloaf #veganbaking #masalavegan #veganrecipeshare #plantbasedrecipe #vegandessert #lemoncake #vegancake #homegrownlemons #crueltyfreebaking #cakerecipe #cakegram #whatvegansbake #noeggbaking #dairyfreebaking #instabaking #veganfoodshare #instavegan #bakegram #veganfortheplanet #veganuary2023 #citrusbaking #veganfortheanimals #vegansofinstagram (at Sydney Austraila) https://www.instagram.com/p/CniYpZVv5a6/?igshid=NGJjMDIxMWI=

Vegan Mini Frittata These tasty little morsels are 5 ingredients, gluten free, nut - free, oil - free, baked & of course vegan. Keep well for lunchboxes & tea parties alike 😀 We need, 🟩 1/3 cup Nutritional Yeast flakes 🟩 1 & 1/2 cups Besan (Chickpea Flour) 🟩 3 cups finely chopped Veggies (I used a mix of onions, shredded carrot, baby spinach, diced capsicum & minced garlic 🟩 ~ 2 cups Water ( May need more or lesser depending on the Besan) 🟩 Kala Namak (Salt) & freshly ground Black Pepper to taste 🟩 1/4 teaspoon Turmeric Powder To make, 🟢 Preheat oven to 180 degrees C. 🟢 Spray cooking spray or line nonstick baking paper squares in a 12 mould muffin pan 🟢 Sift the Besan to aerate it & whisk into the water along with the Nutritional Yeast, Kala Namak, Black Pepper & Turmeric 🟢 Whisk until a nice & fluffy batter forms. 🟢 Fold the veggies into the batter and mix well. 🟢 Pour tablespoonfuls of batter into the prepared muffin pans 🟢 Bake in a heated oven for 20 - 25 minutes at 170 degrees C The tops look cracked & golden once ready, but check with a wooden skewer inserted into the centre 🙂 Last up to 3 days in an airtight box in the fridge or for 2 months in the freezer tightly wrapped up. #masalavegan #veganuary #plantbasedprotein #veganfoodshare #veganrecipeshare #veganglutenfree #veganoilfree #whatveganscook #govegan #sydneyvegans #whatvegansbake #veganfortheanimals #whatveganseat #veganfortheplanet #budgetvegan #instavegan #foodgram #veganfrittata #vegansofinstagram #veganfood (at Sydney, Australia) https://www.instagram.com/p/Cm4yseAhvRV/?igshid=NGJjMDIxMWI=

Upma AKA Savoury Porridge This is a traditional & much loved yummy South Indian recipe has multiple variations! 🤩 What we need, 1 cup of Semolina (ground coarsely) 1/2 cup of Vegetable (I used frozen mixed) 1.5 cups of water A large Onion, chopped up finely 6 - 8 Curry Leaves 1 chilli, minced 1/2 teaspoon Mustard Seeds Salt To make, In a deep pan, dry roast the mustard seeds until they sputter. Add in the curry leaves, chilli & onion. Cook until the raw smell goes off. Mix in the frozen mixed veggies and cook until well mixed. Fold in the semolina and salt to taste. Slowly add the water in and mix well to prevent lumps. Cover and cook on low heat for 4 - 6 minutes. Garnish with coriander leaves if desired. I also add roasted peanuts at the end 😋 Serve warm with a squeeze of Lemon juice 🍋 #veganrecipeshare #veganfoodblogger #masalavegan #semolina #rava #ravaupma #yummy #southindianfood #southindiancuisine #upma #uppittu #porridge #porridgebowl #delicious #budgetvegan #veganmeals #veganmealshare #wholefoodplantbased #crueltyfreecooking #eatplants #noooil #vegansofinstagram #veganfollow #yum #ravabhath #whatveganseat #veganfortheplanet #veganfortheanimals #veganindianfood #veganindianrecipes (at Sydney, Australia) https://www.instagram.com/p/CkmRpjFhroN/?igshid=NGJjMDIxMWI=

Saag Tofu Saag is a traditional Punjabi winter recipe made with mixed greens, wet & dry spices. Traditionally Mustard Greens & Spinach are used. I used a mix of Dandelion greens, Choy Sum, Celery, Cauliflower leaves, baby Spinach along with the green juice pulp leftovers 💚 See the post accompanying for the full recipe 😋 We need, 🟢 3 cups of mixed Greens, rinsed well & chopped (I used 1 cup of green pulp) 🟢 1 medium Onion, chopped 🟢 2 - 4 Garlic Cloves, minced 🟢 1” Ginger root, grated 🟢 2 small Tomatoes, chopped 🟢 4 tablespoons Kasoori Methi 🟢 1 - 2 cups Water 🟢 2 tablespoons Coriander stalks & leaves, minced 🔸1/2 teaspoon Turmeric 🔸1 teaspoon Red Chilli Powder 🔸1/4 teaspoon Asafoetida 🔸 2 teaspoons Cumin Powder 🔸 Salt, to taste Combine in a small bowl. 🟢 1 cup of medium Tofu, sliced thinly & Airfried for 12 - 14 minutes at 175 degrees C. To cook, 🟩 Add all the greens & pulp, onion, ginger, garlic, tomatoes, salt, a dash of the spices and half the water to a pressure pan. Cook for 10 - 15 minutes. 🟩 In a deep pan roast the rest of the dry spices on low heat until aromatic. 🟩 Purée the greens mix and add to the pan. 🟩 Add the rest of the water to adjust consistency to a thick but scoopable gravy. 🟩 Stir in the Kasoori Methi (dried Fenugreek leaves). 🟩 Add the airfryer Tofu pieces, cover & cook for 7 to 10 minutes on low heat. 🟩 Take off the heat & garnish with coriander leaves. Serve warm with fluffy steamed Basmati rice 🌾 #saag #instavegan #masalavegan #tofu #veganrecipeshare #juicepulpleftovers #punjabikhana #gharkakhana #nooil #whatveganseat #vegansofig #vegansfollow #oilfreevegan #healthyindianfood #veganindianfood #punjabifood #nofoodwaste #fibre #indianvegancooking #veganinfluencer #saagtofu #healthy #delicious #yummy #veganprotein #kuvings #eatyourgreens #juicingpulp#kuvings_ambassador #instaveganfood (at Sydney, Australia) https://www.instagram.com/p/ChYVvvIPqhY/?igshid=NGJjMDIxMWI=

Pulp Crepes/ Cheella Lentil Pancakes in all their forms happen to be one of my favourite foods 😋 Cheela/ Cheella/ Pooda/ Besan Omlette is a common North Indian breakfast & snack food. This particular one is made by using - 1 cup of leftover Dal, 1 minced red Onion, 1 diced Capsicum 5 - 6 tablespoons of Leftover Pulp from juicing 1/2 cup of Rice Flour + 2 tablespoons Besan Add in salt & pepper to taste 1 teaspoon Baking Powder Whisk very well until a smooth batter forms. Heat a thick bottomed flat pan (I used a stoneware pan) so no oil needed. Add the baking powder to the batter and pour spoonfuls on to the hot pan. Cook until golden in both sides. Taste delicious when warm and cold 😄 #vegan #masalavegan #veganrecipeshare #eatyourleftovers #nofoodwaste #dal #dalcheela #cheela #chilla #veganfoodblog #indianvegan #veganindianrecipes #yummy #veganindianfood #soulfood #crepe #desifood #indiansnacks #healthyfood #besan #vegansofig #kuvings #juicepulprecipes #juicing #vegansofinstagram #kuvingsjuicer (at Sydney, Australia) https://www.instagram.com/p/Cg1FA1Dpx44/?igshid=NGJjMDIxMWI=