#FoodFriday 52: Pastries, Pizzas, and Other Palpable Delights

by | Oct 2, 2020 | Articles | 0 comments

What are you craving right now? Is it a nice, crunchy bowl of vegetable snacks? An easy smoothie to go with the book that you’re reading? Or maybe it’s a fully fledged vegan pizza that you’ve been thinking about baking for a while now. Whatever it is that you may crave, a craving will only ever remain a craving, unless you push yourself to make your dream vegan dishes. Welcome to this week’s Food Friday blog.

This week, we’ve compiled a great selection of vegan food photos from the dedicated foodies of Instagram. Our gallery contains a variety of filling plant-based meals, from vegan pizzas to scrumptious pies. The fall season sure does feel better when you have great culinary inspiration with you.

Now, without further ado, let’s dig right in!

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JACKFRUIT BULGOGI We decided to make jackfruit because many vegan jackfruit recipes don’t cut it in terms of flavor. If you grew up around Asian food, you’ll know that we love our seasonings. Our plant-based recipe is filled with ginger, garlic, and sesame so that you can still enjoy the familiar flavors of Korean BBQ. Would you try our fusion pizza? – Ingredients: Half an apple 560 g young jackfruit (2 cans, drained) 120 ml soy sauce 110 ml water 60 g brown sugar 60 ml sesame oil 15 g garlic, minced 20 g ginger, minced 40 g gochujang 220 ml mirin/rice wine 2 tsp ground black pepper 15 g sesame seeds – Instructions 1) Drain and dry jackfruit. Remove seeds (large round pieces). Slice remaining chunks vertically into triangular sections and place into large bowl. 2) Take half an apple and cut into chunks (~1 inch wide). 3) Combine soy sauce, water, brown sugar, sesame oil, garlic, ginger, gochujang, and mirin. Stir well until the sugar is dissolved. 4) Pour mixture and apple chunks onto jackfruit. 5) Cover and marinate in the refrigerator for at least 1 hour. Afterwards, remove from fridge and take out apples chunks. 6) Pour jackfruit into medium sauce pan (include all marinade). 7) Turn heat on high and bring mixture to a boil. Keep boiling for 10 additional minutes (uncovered), being sure to stir occasionally. 8) Add sesame seeds and black pepper. 9) Once mixture has mostly reduced, turn the heat down and simmer for an additional 8-10 minutes. If your mixture is still wet, keep the heat running to continue reducing. Your jackfruit should look like shredded meat. 11) Cook jackfruit until the liquid has mostly absorbed. 12) Remove from heat and set aside. Use as a pizza topping or enjoy over rice! Our YouTube video is delayed this week, but we promise the wait will be worthwhile☺️ . . #vegan #pizza #subtleasiancooking #subtleasianeats #jackfruit #kbbq #veganlunch #bulgogi #veganfood #plantbased #plantbasedcooking #aesthetic #foodphotography #veganrecipes #vegansofig #veganfoodshare #veganeats #veganfoodie #vegancommunity #plantbasedfood #foodporn #foodstagram #foodiesofinstagram #veganplantsrecipes #veganfoodhero #hala_shares #veganblogging #asianfood

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Who loves pizza? Well, we certainly do! @iso_soup presents this lovely jackfruit bulgogi pizza, a certainly unique recipe that’s sure to bring about new and exciting gastronomic experiences. It’s even got an ingredient and instruction guide to making it. We love it when IG vegan food photos have such things, so that viewers can also try the great dish themselves.

 

 

It’s never too early for dessert (well, of course, we still have to get our morning nutrients, but we digress). Anyhow, these matcha sticky buns by @orange_and_blossom look quite delectable. Matcha is not an uncommon ingredient in many vegan dishes, but not unlike the ever-present avocado, it’s proven itself to be rather versatile in the various dishes that use it. Sometimes we like fancy pastries, and sometimes great bread satisfies us just fine. How do you like your matcha?

 

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Minty harissa-roasted potatoes A crisp & rustic side dish. I made it just like I did the tandoori-spiced potatoes a couple of months ago. These were just as delicious – buttery-soft inside with crispy skins on the outside and bursting with flavor. Serves 4 Ingredients 1.5 lbs baby potatoes/fingerling potatoes (partially cooked in boiling water and then set aside to cool. You can cut the potatoes into cubes or half them lengthwise before or after cooking. Just make sure they don’t cook all the way through) Unsweetened plant plain Yogurt – 3/4 Cup (I use @so_delicious) Lemon Juice – 2 tbsp + 1 tsp 1 tbsp ginger, grated 3 cloves of garlic, minced 2 Tbsp corn starch 1 tbsp coriander seeds 1 tbsp cumin seeds Harissa paste – 1/4 cup (check your harissa paste for heat. If too spicy, use less) Turmeric – 1/2 Tsp Ground cayenne – 1/4 tsp (optional) Fresh mint – 1/4 cup finely chopped Salt, to taste 3 tbsp neutral oil . Instructions In a small skillet over medium, toast the coriander and cumin seed for about 2 minutes. Transfer to a spice grinder and pulse until coarse. Set aside In a bowl, whisk the yogurt, lemon juice, ginger, garlic, corn starch, the ground spices, ground turmeric, cayenne (if using) and salt. Stir in the harissa paste Check for seasoning and adjust accordingly. Add the potatoes to the spiced yogurt mix. Gently mix, making sure the potatoes are well-coated in the yogurt. Cover the potatoes & refrigerate for 2 hours. The longer they rest in the marinade, the better. Once the potatoes have rested, preheat a non- stick skillet (cast iron works best), add oil to coat the bottom of the pan. Place potatoes evenly & let them roast in the skillet until a golden-brown crust forms on the exterior. This takes 25-30 minutes for them to brown on all sides evenly Turn off heat, stir in chopped mint & remaining lemon juice. . . . . . . #bestofvegan #veganfood #veganbowls #veganrecipes #easyrecipes #potatoes #tastingtable #foodphotography #healthylifestyle #vegan #spicyfood #roastedpotatoes #thrivemags #veganlife #plantbased #makesmewhole #yummyyatra #f52grams #plantbaseddiet #foodpics #meatlessmeals #harissa @bestofvegan

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Potatoes! Such a filling root crop, one that can serve as a whole dinner all on their own without much fanfare. However, these roasted potatoes by @yummyyatra look extraordinary, with a fine golden hue and mouth-watering textures that belie the (vegan) buttery goodness of the potatoes. We’ve been itching for a one-veggie kind of vegan dish for a while now, and this recipe looks quite great in that regard.

 

 

Ah, focaccia, bearing the softness and taste of pizza dough, letting it pair well with many different plant-based savory meals. @Ijaland presents this captivating close up of their well-baked vegan bread, its presentation almost like a bird’s eye view of an edible landscape, kind of like the photos we sometimes present on our Travel Tuesday blog. Focaccia is a great recipe that we highly recommend you try out.

 

 

Our final pick of the week fits well with the time of Fall, don’t you think? @filledandfrostedbakehouse presents this wonderful vegan pecan pie, perfect for the cool winds and spooky vibes of the coming Halloween season, bearing a rich reddish color that evokes memories of delicious pastries from Halloweens long past. Ah, the simple joys of the pie, ever so relevant in the various holidays we celebrate around the year.

That’s it for this week. Be sure to visit us next week for a fresh batch of curated vegan food photos to admire and be inspired by. Want to join in on our weekly celebration of plant-based cuisine? Just add the hashtags #FoodFriday and #VacationingVegan on your future IG vegan food photos, and who knows, maybe you’ll be featured in a future blog!

From inland adventures to vegan river cruises, we’ve got a great slew of travel options for you in the near future, once it’s safe to embark on expeditions again. Check out our VCC Adventures page for more information.

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