#FoodFriday 53: Flavors After Fall

by | Oct 9, 2020 | Articles | 0 comments

The time of autumn is ending, and as the coldest months of the year begin to move in, we’re still trying to make the most of our time indoors. Honing ones skill in making vegan cuisine is a valid way to celebrate the various holidays before the end of the year. Not only are you making your culinary creations tastier by practicing cooking often, you’re also maintaining your productivity and giving yourself meaningful goals, the goal being to make something good to eat. In times like this, it’s important to keep yourself from being stagnant, to keep yourself productive. Welcome to this week’s Food Friday blog.

This week, we’ve compiled another great set of vegan food photos by the great foodies of Instagram. We’ve got donuts, noodles, and so much more to present to you, foods and flavors for the end of fall.

Ready? Let’s go!

 

Let’s begin with a shot of these mouth-watering lemon glazed blueberry donuts, courtesy of @moonjewely. Just look at how soft and delectable they are! Blueberry is one of the best flavors to add to a sweet dessert dish, and while we do enjoy our cinnamon, the consistency of cake in bite-sized chunks is just something else.

 

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Khaman….. A classic Gujarati recipe! Also known as ‘Vati Dal Khaman’! Something I can eat anytime of the day 🌱 . . . This recipe takes a whole lot of science, trust me I have done it and failed multiple times. Not as easy as it looks. Or maybe it’s just me who took extra rounds to perfect it. That’s why this recipe has a special mention on this feed. To me it felt like an achievement 😁 . . Recipe ✳️Step 1: Soak This batter is made by soaking 1 and 1/2 cups of Channa Dal for 12-15 hours . . ✳️Step 2: Grind Take soaked channa dal, add 1-2 Serrano green chilies, fresh ginger, fresh 1 lemon juice, 3 tablespoons of yogurt, turmeric powder , and salt. Wet grind everything together by using your high speed blender. Add little water only if necessary for grinding . . . ✳️Step 3: Ferment Lastly ferment it minimum for 10 to 12 hours. This totally depends on weather of your place. . . ✳️Step 4: Steam and do tempering Add baking soda or fruit salt to the batter. Now pour the batter in your greased steamer plate like we do for khaman dhokla. Steam them for 10 minutes. Do tempering with oil, mustard seeds, sesame seeds, fresh green or red chilies, curry leaves, and cilantro. Spread the tempering on the dhokla, cut them nicely and serve. . . Serve khaman with olive oil and Methio (achar) Masala or your favorite Chutney! You can also serve it with ginger-Masala chai! . . . . . . . . #khamandhokla #khaman #gujaratifood #gujjufood #vatidalkhaman #indianfood #vegan #glutenfree #veganprotein #proteinrich #veganrecipes #desifood #indianfoodrecipes #plantbasedrecipes #chai #indianfoodblogger #lowcarb #breakfastideas #snackrecipes #glutenfreerecipes #chaitime #lowcalorierecipes #foodtalkindia #indianfoodblog #foodphotography #foodstyling

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Vegan Indian food has a unique taste to it, one that we recommend trying out. This khaman photo+recipe by @garnishlifestyle is one such example of great Indian vegan cuisine. Soak in those appetizing colors and flavorful ingredients. With the ingredient list and recipes accompanying this photo, you too can savor plant-based Gujarati cuisine for yourself.

 

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Unbelievable crispy chickpea and blackbean noodle satay salad. Crunchy, salty, filling and delicious I'd say this would be one of my favorite meals ever. To make the chickpeas toss 100g drained tinned chickpeas with a super light spray of EVOO in the air fryer on 200deg for 10min. Meanwhile cook 50g blackbean noodles (or what ever noodles you like) according to pack and drain. In a bowl mix 1 cup shredded purple cabbage, 1/2 grated carrot, 50g edemame beans and 1 sliced spring onion. Then add cooked noodles and crispy chickpeas and toss. To make the dressing whisk 10g peanut butter with 1tsp soy sauce, 1tsp vegan fysh sauce (I used @niulife coco amino), 1 tsp lime juice, 1 tsp of Sriracha, 1/2 tsp garlic powder and a splash of soy milk to thin and drizzle over salad. Macros for this fairly epic bowl Cal 300 ~ P 22 C 28 F 10

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@veggie_nerd presents this lovely bowl of chickpea and blackbean satay noodle salad, a delicious splatter of colors and veggies that just piques the appetite. There’s even a short recipe guide, so you can prepare your own rendition of this tasty dish. If there’s one thing that we love about vegan foods, it’s how lush and vibrant they are. They all look like they’ll nourish you and make you feel good when you eat them!

 

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VEGAN SPINACH BALLS 🌱INGREDIENTS😍 2 tbsp ground up flax* or chia seeds 2 tbsp lemon juice (+ optionally zest of 1 lemon) 450 g / 16 oz fresh spinach 3 tbsp nutritional yeast 2 garlic cloves, finely grated heaped ½ tsp salt, more to taste ¼ tsp pepper, to taste a generous amount of grated nutmeg, adjust to taste 100 g / approx. 2 cups coarse (panko style is ideal) breadcrumbs** (GF if required) oil for baking or frying 🌱Intruction 😊 Place ground up flax / chia seeds in a small bowl with 2 tbsp of lemon juice and 60 ml / ¼ tbsp of water. Set aside to thicken. Blanch spinach in boiling water for 1-2 minutes, drain and immediately plunge into a bowl of iced water or rinse under cold water to preserve the colour. Squeeze all of the water out of the spinach with your hands, be very thorough. Chop dry spinach finely. Place all of the ingredients apart from breadcrumbs (and oil) in a mixing bowl. Add breadcrumbs gradually making sure that the mixture isn’t too dry or too wet. There is a chance you won’t need all of the breadcrumbs or that you will need a touch more if your mixture is too wet. Go by feel. Form small, walnut-size balls out of the mixture with your hands. Chill in the fridge for about 2 hours. Optionally, coat the balls in more breadcrumbs (they should stick to the surface easily) – this is especially nice if you intend to fry your spinach balls. You can bake them on an oiled baking tray for about 20 minutes at 180° C / 355° F, flipping them once half way through or you can also fry them in a generous amount of oil until browned on all sides. . . . Folow us @vegan.mylove for more Recipes ♥️

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Ah, pasta! But wait, what are those round chunky morsels? Well, they’re @vegan.mylove’s vegan spinach balls! They look quite tasty, and go so well with the pasta in the photo. There’s also something so homey about the textures and lighting of this particular shot, but we digress. These spinach balls would make a fine addition to whatever pasta dish you may cook up in the future.

 

Let’s conclude this week with something spooky! @haileys_bakery presents these Halloween-themed donut popsicles. We’re loving the festive colors and glazed texture of these sweet dessert snacks. The pumpkin in the shot was a nice touch too. Donut popsicles are a nice new way to enjoy both donuts and popsicles. It’s only fitting for this blog post to start with donuts and end with donuts—like a circle, or a donut.

That’s it for this week’s blog. Be sure to visit us next week for a fresh batch of great food photos. Want to join in during this October season? Just add the hashtags #FoodFriday and #VacationingVegan on your future vegan IG food photos, and who knows, maybe you’ll be featured in a future blog!

We’ve got inland expeditions and vegan cruises in store for you in the future. Be sure to check out our VCC Adventures page for more information.

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