Vegan Masterpiece

7 posts

1 votes

on 6/30/2019

Posts: 2815

I am not vegan, nor have i ever been (although i was a cheese loving vegetarian for 4 years) but i was searching for a recipe with lentils to make for dinner and found this. I decided to make a seperate thread for this instead of putting it in the recipe blog for two reasons:

1. I followed the online recipe almost exactly. Not an original recipe (although i did roast the cauliflower an extra 10 min)

2. I've seen a vegan member just this week unable to find something to eat so this thread can now be a place to document vegan specific recipes for anyone looking for them.

KALE SALAD WITH CURRIED CAULIFLOWER

This recipe consists of:

Kale

Lentils

Cauliflower

Avocado

Red Onion

The last ingredient listed is "Lemon tahini dressing" which links to an earlier post on this blog on how to make this dressing for a chick pea salad.

Lemon Tahini Dressing

This dressing is amazing. The curried cauliflower and tahini dressing really made this dish. I went back for seconds after the cauliflower was all used up and it was still good but not the same. 10/10 filling healthy meal.

Sc is pretty boring.

by Edvard

on 6/30/2019

Posts: 749

I will not click on your threads anymore if I'm hungry.

I just want other people to read this shit and be confused whether it's part of the post or not.

by PalePeach

on 7/28/2019

Posts: 2815

Caramelized carrots with curry tahini puree

Sc is pretty boring.

by Honey

on 10/27/2019

Posts: 591

Pumpkin soup :)

The blood on my hands covered the holes

by Honey

on 10/27/2019

Posts: 591

Pumpkin Lentil Curry <3

The blood on my hands covered the holes

by Honey

on 11/3/2019

Posts: 591

Pumpkin Risotto 🎃

A perfect cozy meal for a chilly fall evening

150g risotto rice

10 oz pumpkin puree

1 bunch of sage, leaves removed and finely chopped

3/4 sweet onion, minced

3.25 cups vegetable stock

3 tablespoons butter

1 small cup white cooking wine

50g grated Parmesan cheese or vegan cheese substitute

Preheat oven to 400°F. In a baking dish mix pumpkin puree with the sage. Bake until rice hasfinished cooking, stiring at 10 minute intervals. Melt butter in a large saucepan over medium heat. Add onions and saute for 2 minutes, then add rice. Coat onions and rice in butter and continue stirring until rice turns translucent. Add the wine and cook until evaporated. Add the vegetable stock 1/2 cup at a time, slowly over 25-30 minutes until rice is al dente.

Remove pumpkin puree from oven and stir into rice with the cheese or cheese substitute. I used parmesan but I based this recipe on one that used vegan cheese.

Enjoy c:

The blood on my hands covered the holes

by Tpgisbetter

on 11/3/2019

Posts: 12

Tpg is better

7 posts

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