#FoodFriday 54: Beaming Dishes for Cold Weather

by | Oct 16, 2020 | Articles | 0 comments

The warmth of a busy kitchen is a calming thing. From the smell of tomato sauce slowly boiling in the pot to the sound of celery being chopped into bits on the counter, the general environment of a place reserved for the creation of food is comforting. With the world still recovering from the effects of the pandemic, we can try to continue finding our own happiness at home, making vegan recipes for comfort and personal joy. Welcome to this week’s Food Friday blog.

This week, we’ve compiled five great pieces of vegan cuisine by the various foodies of Instagram. In a time of long nights and cold weather, a good platter of healthy food can be enough to make you happy. We’ve got popsicles, pasta, and more in store for you in this week’s gallery, dishes that will hopefully inspire you on your own culinary endeavors.

Feeling hungry? Let’s dig in!

 

Let’s begin with something warm and savory! @loudandhealthy presents a delectable vegan grilled cheese and broccoli sandwich. You can tell by the well-cooked texture of the sourdough and fresh color of the broccoli that this must be quite an experience to eat. We love seeing an easy to make a yet delicious vegan meal, one that’s sure to nourish and fulfill.

 

View this post on Instagram

Thai green curry zoodle soup ☘️ Soup season is here!! Opening this season with a Thai inspired #keto soup. ☘️ What is your favourite soup? ☘️ Recipe: Tofu: 1 block pressed Cornflour: 1 T Soya sauce: 3 T Veggies of choice: 4-5 C Xylitol: 1 T Lime juice: Juice of 2 lime Basil leaves: Handful Water: ½ C Zoodles: 2 spiralised zucchinis Oil For Thai curry paste: Green chillies: 3 Shallots: 2 Galangal: 2 cm Garlic: 3 cloves Kaffir leaves: 4-5 Lemongrass: 1 stick Coriander with stem: handful Coriander seeds: 1 T Cumin seeds: 1 t Miso paste: 2 t White pepper: 1 t Water: ¼ C Method: -Make green curry paste by blending together the listed ingredients – Cut tofu in cubes and marinate with soya sauce. Dust with cornflour and spray with oil. Bake in oven at 200 C for 30 minutes – Heat oil in a pan and add 3 T curry paste. Cook stirring for a few minutes – Add coconut milk, 2 T soya sauce, xylitol and water. Bring to a simmer and add veggies. – Put a life on and cook veggies. Add tofu and garnish with basil – Season as desired – #whatveganseat #vegansofinstagram #veganfoodie #veganfoodporn #veganrecipes #veganeats #lunchideas #veganshares #ketolifestyle #masala #curry #plantbased #veganlunch #veganbowls #vegandinner #healthyvegan #veganfoodshare #vegan #veganfoodspot #instagram #ketodiet #ketorecipes #veganmeals #ketomeals #tofu #ketovegan #tofu

A post shared by Ankita P Murray (@the_clumsy_vegan) on

 

Check out this mouth-watering Thai green curry noodle soup! It looks like quite a mouthful, with a variety of great ingredients like broccoli, corn, and tofu, among other delectable additions. @the_clumsy_vegan even provided a wonderfully exact recipe to accompany the photo. How many of you have been itching to try a vegan Thai recipe? Well, now you can!

 

 

Let’s take a break from savory meals with something sweet! These strawberries and (soy) cream popsicles are courtesy of @ugyoatz, using plant-based ingredients that combine into a great cold snack. We love that these popsicles are chocolate bar-shaped. Not for any particular reason, mind you, we just think that they’re neat that way. What popsicle recipe are you making?

 

View this post on Instagram

VEGAN RICOTTA STUFFED PASTA W/ CREAMY SQUASH SAUCE! Do you want to see a how to on my stories ?! Who finds them helpful!? Tag your people & grab recipe below! So good & comforting 🥰 RECIPE 10 ounce bag frozen spinach (optional) Pasta shells Fresh basil to garnish Chili pepper flakes Vegan ricotta: 2 tbsp olive oil 1 (14 ounces) container firm tofu Juice of 1 lemon 1 tsp salt 4 tbsp nutritional yeast 1/2 tbsp garlic powder Creamy squash sauce: 1 small onion, chopped 3 cloves garlic, minced 4 cups cubed butternut squash (you can use fresh or frozen to make things faster) 1/2 cup raw cashews 1 1/2 cups filtered water 2 tbsp nutritional yeast 1 1/2 tbsp tomato paste 1 tsp salt Ground pepper to taste Instructions: 1. Preheat oven to 375. Soak 1/2 cup cashews in hot water for at least 10 minutes. Make the sauce! Cook the cubed butternut squash by steaming for 10 minutes or boiling until fork tender. In a pan sauté onions and garlic in 1 tbsp of oil for 4 minutes. In a blender add the cashews (discard water) then add in 1 1/2 cups filtered water… blend on high till smooth, then add in cooked onions and garlic and cooked butternut squash. Blend till smooth then add in the remain sauce ingredients. Spread half the amount of sauce in a baking dish. 2. Remove tofu from package and wrap tofu block in 2 paper towels. Squeeze for 10 seconds then break apart tofu into your food processor. To the food processor add salt, 2 tbsp olive oil, lemon juice, nutritional yeast and garlic powder. Pulse 6-10 times until you reach the consistency of ricotta cheese. Taste and adjust salt and seasonings as needed. 3. In a pan add frozen spinach (or MICROWAVE frozen spinach for 2ish minutes) and season with a small pinch of salt and pepper. Cook for 2-3 minutes …Remove from pan and add to ricotta. I pulsed 3-4 times into the ricotta. 4. Once pasta shells are cooked, drain then immediately drizzle with olive oil so they don’t stick together. spoon in ricotta mixture into each pasta shell. Place in the prepared skillet with the sauce; repeat with remaining pasta shells & filling. 5. Place in oven and bake for 15 minutes. Garnish and enjoy! #vegan

A post shared by Alexa Soto (@alexafuelednaturally) on

 

Ah, another delicious pasta recipe. @alexafuelednaturally presents this striking photo of her vegan ricotta stuffed pasta meal. Together with a creamy squash-based sauce, this recipe is sure to satisfy your craving for unique pasta dishes. Even looking at this recipe is mouth-watering, don’t you agree? Pasta shells facilitate the most unique recipes for pasta out there.

 

Let’s end the week with some cake. This glittery vegan maple gingerbread cake is by @humble_food_co, made with sliced strawberries and edible ornaments. There’s something so familiar about this particular cake design. Maybe it’s nostalgia, but the coloring is reminiscent of a warm afternoon from a childhood memory. Whatever the case, this cake seems delicious and reminds us of birthdays long ago.

Well, that’s it for this week. Be sure to visit us next week for a fresh batch of vegan food photos to admire and be inspired by. Want to join in? Just add the hashtags #FoodFriday and #VacationingVegan on your IG vegan food photos, and who knows, maybe they’ll be featured in a future blog!

We’ve got inland adventures and vegan travel cruises prepared for you in the future. Check out our VCC Adventures page for more information.

Follow Vegan Culinary Cruises on Facebook, Instagram, and Twitter.

Submit a Comment

Your email address will not be published. Required fields are marked *