Vegan food wins people’s hearts every year. Vegan housewives, computer programmers and vegan athletes have already adopted hundreds of recipes. And all thanks to the incredible taste of vegan dishes!
People around the world’s tastiest vegan recipes are made from formulas that haven’t changed for thousands of years. Popular dishes with the addition of meat, milk and eggs can be easily made vegan by replacing animal products with plant-based equivalents. Often the magic happens in the cooking process – you get a new recipe that’s better in flavor than the original! And if you want to forget about online entertainment prescriptions, then Indian online casino you might like.
To eat a complete meal, you have to chew well and take your time. Then satiety comes faster and your stomach won’t hurt. In addition to chewing, the feeling of satiety is influenced by the qualities of the dish, such as:
- Appeal: morning oatmeal, topped with berries, will be much more delicious and nourishing than ordinary porridge without anything.
- Caloric value: protein foods are much more nutritious than carbohydrate foods.
- Consistency (density and texture): Porridge and pies are heartier than soups.
- Volume: Well, that makes sense.
- The right mix and balance make hearty vegan meals this way for 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 have started veganism recently, encounter problems when transition to a new menu.
Balance of proteins, fats and carbohydrates. Often, when vegans give up meat, dairy, and eggs, they begin to shift to carbohydrate foods and drastically reduce protein foods. It is possible to restore the balance with the help of vegetable proteins – first of all, these are legumes, soy products, nuts and seeds. Legumes can be eaten separately, cooked with vegetables and grains, cooked in soups, and used as a base for vegan cutlets and burgers.
Coconut, soy, almond, oat and rice milk can be used in place of animal milk. The butter can easily be replaced with coconut butter, or you can buy vegetable spreads at a vegan store. Eggs in an omelette or shakshuka can be replaced with tofu, and oatmeal can be added to the dough, as it also has a binding effect.
Also, at first, it cannot be accessible with desserts. You will have to learn how to make ice cream from bananas, berries, avocados or candies made 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 made with only plant-based ingredients and has a nice caption. The founder of the Buddhist religion liked to wander the streets with the bowl in his hand after having meditated. Citizens met it on the way out, fruits and vegetables, beans, groats, herbs. The bowl would hold so much food in a short time that you could make a full meal out of it. So don’t be surprised that our recipe has so many things too: we suggest you 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, preheat the oven to 180°C and line the baking sheet with parchment paper. Cut the broccoli into small florets and arrange on a baking sheet. Taste and salt, brush with 1 tbsp. Extra virgin olive oil and bake in the middle of the oven for 20 minutes.
Grate the cauliflower on a coarse grater. Cut the carrots into julienne.
Heat 3 tablespoons of olive oil in a large skillet. Fry the carrots for 4-5 minutes over medium heat and transfer to a plate. In the same skillet, add the grated cauliflower and cook for 3 minutes.
Cut 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 it and sprinkle it with lime juice.
Grease a grill pan with oil and heat through. Cut the zucchini into slices 1 to 1.5 cm thick. Place zucchini in small batches and fry until distinct streaks appear, about 1-2 minutes per 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 immediately.
Do you like cheesecake? We suggest trying the raw-vegan version with nuts and honey. It does not contain sugar, flour, baking powder, butter, cream or heavy cream, which are 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 the almonds overnight with the vanilla pod.
In the morning, drain the water and mix the almonds with all the ingredients. Place the mixture obtained in a cake mold
Cream: pour the agar-agar into 70 ml of water and put on the heat, stirring until it is dissolved but not boiling.
Mix all the ingredients except the pomegranate seeds, add the dissolved agar-agar and stir.
Incorporate the whole pomegranate seeds into the cream obtained.
Place in a cake pan on top of the crust.
Send the cheesecake to the refrigerator and chill for at least an hour. Decorate with pomegranate seeds and mint.
Pumpkin Protein Cookies
You can make a batch of cookies in literally 30 minutes. It’s easy to make healthy and always satisfies a sweet tooth craving. And these Pumpkin Protein Cookies do a great job. Not only will your house smell good – hello, but autumn spice – these cookies have the perfect texture. It is very moist and looks like a cupcake.
We use chopped pecans in this recipe. It pairs perfectly with pumpkin and spice 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 classic pumpkin pie spices: Cinnamon 2 tbsp. Ginger 4 tbsp. cloves 1 tbsp. Sweet pepper 1 tbsp. Nutmeg 1 tbsp. But you can mix it up. Do you like ginger? Add a little more. Don’t like nutmeg? Remove it completely. Use the spices you like.
Beat the whites with the sugar, add the butter and mix into a smooth emulsion. Add the pumpkin puree and mix again. Finely chop the pecans with a knife or beat them in a blender. Combine the dry ingredients and add to the protein and butter mixture. Mix well. Using an ice cream scoop, place the cookies on a baking sheet 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.
Combine sushi vinegar, soy sauce, sesame oil and vegetable oil for dressing. Add the very finely chopped pickled ginger and the finely chopped green onions to the sauce. Let stand for 15 to 30 minutes.
Finely chop a small cauliflower and salt and leave for 15 to 30 minutes.
Cut the tofu into small pieces. Toast 4 tablespoons of sesame seeds until golden brown. Toss the kale with 3/4 of the dressing and 3 Tbsp. Sesame seeds.
Arrange on plates, place the tofu on top, drizzle with a little vinaigrette and sprinkle with sesame seeds.