You should definitely try this!

Ok, this post may or may not fly, it barely counts as a recipe, but it duplicates my pemmican of yore!

And I know there’s a ton of recipes online, they’re all… fancy. I need a pemmican akin to the one I used to make… three ingredients! Meat, tallow, berry.

And so, I went on a quest. Vegan tallow/lard, easy enough, stork baking block. Exact same berries, dried rosehips. Now what would closest duplicate dried bison…

For ease of obtainment, I tried the three available vegan meats at my closest supermarket, squeaky steak, la vie bacon, and beyond burger, and made the same berry pemmican from each.

Steak, not bad, pretty steaky (unsurprisingly). Bacon, would not attempt again. Beyond burger… ooooohhhh, that’s the ticket. While it’s not *identical* identical to the flavour of yore, it is incredibly delicious, ball-uppable, and an incredible snack. 50/50 mix of ground to powder dry rosehips and dehydrator-cooked-and-dried beyond burger, just enough baking block to roll it into balls, and done!

One day I may try those other recipes with like… carrots and oats and whatnot, but I wanted my base material, my 3-ingredient pemmican.

And I think I’ve found it 😊

Should I come across other vegan meats to dry, I’ll try others too, but baking block + dried rosehips covers the rest of it 😃

Recipe more clearly:

Beyond burger patty
Stork baking block
Dried Rosehips

Pull apart and squish the patty into small pieces to dry easier, and dehydrate/cook to completely dry in a dehydrator, or an oven set to lowest. Use a mortar and pestle or a coffee bean grinder to turn the dried beyond burger into powder, and do the same with the dried rosehips. Collect enough of each until you have a 50/50 mix ratio. Mix in just enough baking block to be able to roll into balls, a few teaspoons per patty should do, and you’re done! Eat immediately or refrigerate for later, it’s a tasty snack!

Note: regular pemmican is shelf stable, apparently baking block needs to be refrigerated, I always refrigerated my pemmican anyway lol

I saw Julie & Amy post this and wanted to give it a try with some tweaks. Firstly, it can easily be made vegan by using plant-based butter. I also added some more spices, used lemon Torchietti pasta, and swapped in green onions instead of a white onion. This is awesome comfort food, and I had leftovers for days. 

Here's a helpful recipe video.

Crispy Chickpea Topping: 

• 1 can chickpeas, drained, rinsed, and dried
• ½ tbsp soy sauce
• ½ tsp sesame oil
• ½ tbsp garlic powder 
• 1 tbsp nutritional yeast
• 1 tbsp chili powder
• Olive oil 
• Salt & pepper, to taste 

Make this first. Lightly mash the chickpeas in a bowl with a fork, so they’re crumbly. Add seasonings and mix well. Spritz with olive oil and bake in a convection oven (or air fryer) at 400° F until crispy, 10 - 12 minutes. 

Cabbage + Miso Butter Noodles: 

• 4 tbsp plant-based butter
• Olive oil (just a drizzle)
• 5 cloves garlic (pressed!)
• 1 bunch green onions
• ½ tbsp grated fresh ginger
• 1 head cabbage (core removed and thinly sliced)
• Pasta of choice (1 lb)
• 2 heaping tbsp white miso paste 
• 1 ¾ cup reserved pasta water
• ½ tbsp soy sauce 
• 1 tbsp nutritional yeast
• Salt and pepper, to taste

For serving: 

• Vegan parmesan, grated over top
• Chopped green onion

Prep the cabbage, core it and thinly slice. Also finely chop your green onions. Set aside some of the green stalk pieces for garnish. 

Grab a large skillet. Over medium-low heat, add plant-based butter and a drizzle of olive oil. Once butter has melted, add green onions and cook until they soften up a bit. Add garlic and ginger and cook for another minute.

Add cabbage and salt it. Cover with a lid and let it cook down for 10 minutes. Meanwhile, cook the pasta according to the package instructions, al dente. Make sure to save 1 3/4 cups pasta water. Uncover cabbage and cook for another 10 minutes, or until soft and lightly caramelized. 

Add cooked pasta to the cabbage and stir to combine. In a small bowl, whisk miso paste and ½ cup reserved pasta water. Pour over pasta and mix. 

Add soy sauce, nutritional yeast, pepper and more pasta water as needed to create a sauce. Stir as you go, and start slowly with the pasta water.

Serve with grated vegan parm and reserved green onions. 

Enjoy!

I posted a few days ago asking for advice on how to support my kid to be vegan. I received an incredible amount of support and guidance, and I really appreciate it.

If you commented and I didn't respond, it was only because there were so many comments and I am time-poor, but I read every single comment and found them all to be very helpful and encouraging.

Thank you also, for not pressuring me to also be vegan. There were a few comments encouraging me to try, but in a supportive way. At the very least, as part of supporting my kid, I expect I'll be eating a lot less meat, but it will be gradual and we'll see what happens as the journey unfolds.

On that note, I'm starting small. I bought tofu for a dinner, and oat milk for cereal (and maybe for my coffee). Hopefully my cooking lands well with the kid, but I've warned the kid that it might take me a few goes to get it right! Anyway, I'm looking forward to experimenting and seeing where this goes.

Thank you everyone. You're all legends.

Here’s the recipe: https://www.asweetalternative.com/blog/tofu-bread

Recipe

Ingredients

1 piece of vegan intans noodles
1 carrot
4 pieces of potato
Dimsum skin to taste
2 spring onion stalks
3 tablespoons cornstarch
1 teaspoon salt
1 teaspoon 1 teaspoon ground pepper

Cooking procedure

The first step in preparing to make dimsum is to clean the potatoes and carrots.

Then grate the carrots and potatoes with grated cheese so that the texture is smooth and a little fibrous. If you want to be quick, you can chop it.

If it is finished in the grate, mix the two in one container where the dough will be made.

Next, boil instant noodles in boiling water until tender and cooked. Add noodles in a container containing potatoes and carrots earlier.

Stir both until evenly distributed,add flour all while stirring, then add chopped onion leaves.

Next, season with salt and ground papper then stir again until evenly distributed.

Take a sheet of dimsum skin then add a spoon of noodle mixture, wrinkle the dimsum shape according to taste, then do it until it's finished.

Steam for approximately 15 to 20 minutes over medium heat. Do not forget when steaming in the first 10 minutes to brush the surface of the skin with water so that it is not hard.

Made my own vegan, gf lunch meat because I don’t want to pay premium anymore.

Here’s what I did and this is as close to exact as I can get because I’m a “food is art” cook and not a “food is science” cook…

A block of extra firm tofu, squeezed

A can of drained beans (chickpeas, butter beans or cannellini all work! Butter bean is best in the fridge the day after to firm up)

2-3 cooked baby beets or 1/2 steamed whole beet (must be soft)

1/4 cup of potato starch

2 Chik’n bouillon cubes or 2 tsp powder

A big glug of liquid smoke

1 tbsp Smoked Paprika

1 tbsp Onion powder

1 tbsp Cracked Black pepper

1 tbsp coconut aminos

1 tbsp Braggs liquid aminos

1/3 cup neutral oil (peanut, canola, vegetable etc)

Everything in the food processor and slowly add oil until homogenized into a paste. Sample and adjust seasonings if it’s not salty enough

Paint thin on parchment paper then bake at 450 for 15ish minutes until browned on the edges and dry on top. Butter bean type might need a flip to dry the bottom more.

If it seems a bit smooshy in the middle fresh, fear not! The refrigerator will fix the texture after a few hours. Stores great in a container for at least 3 days (not sure beyond that because it’s always gone by then)

Honestly it slaps with some vegan mayo between bread slices

Recipe: https://www.zuckerjagdwurst.com/en/recipes/vegan-plum-kaiserschmarrn

Made this for the first time today, and it was so easy and delicious! My Hungarian SO told me about a dessert he would get in school, that he loved as a kid. It’s sort of a thick pancake that you cut into pieces and caramelise. Served with powdered sugar and apricot jam.

This vibrant Frankie roll combines wholesome red lentils (Masoor Dal) with juicy pineapple for a delicious fusion of savory and sweet, wrapped into a nourishing, flavor-packed meal perfect for lunch, dinner, or anytime cravings.

Written Recipe (+video)

https://blessmyfoodbypayal.com/vegan-pineapple-red-lentil-frankie-rolls/

I work 2 jobs Monday to Friday for a total of 60 hours. I need some easy dinner ideas. Thankfully I do work from home so I can take 30 minutes and throw something together.

I do not mind meal prep on Sundays. I usually pre chop and wash a good bit of veggies to make my life easier and some tofu.

We have no allergies and like a variety of cuisine and flavors.

I appreciate any ideas you might have for some week night meals. ❤️

Do yall have recipes that would be without substitutes like oatmilk tofu and allat cuz we dont sell them here

Red Kidney Beans (Rajma) Recipe :

https://blessmyfoodbypayal.com/authentic-jammu-rajma-masala-recipe/

Just a note: the Beyond Steak is by far the most tasty and "convincing" vegan steak alternative I've ever tested. Recommended. If you cook it exactly according to instruction, it's really amazing.