Both hands on the keyboard and one foot in the grave. I'm Cates and I work at Tumblr. This is a personal account, opinions are my own. @cates on bluesky. She/Her 🌱
Instant Pot vegan French onion soup and fresh sourdough. I’m so full.
I made this recipe with these adaptations:
1. Added 4 cloves of minced garlic in the last few minutes of sauté time
2. Deglazed with ½ cup 🌱 red wine
3. Used 2 cubes of “no beef” bullion + 4 cups water instead of beef broth
4. Also added 1.5 tbsp miso for additional depth of flavor
I just shredded some VioLife Epic Smoked Cheddar vegan cheese on top of the soup and dipped the bread in it!
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#vegan #vegan recipes #sourdough
It’s 100 degrees today so obviously I baked some sourdough and am now baking ratatouille.
HI HELLO
YES
RECIPE TIME!
Bread was 400g bread flour + 290g water autolysed for 2 hours. Added 100g starter and 8g salt, stretch and folded every 30 min for 2.5 hours. Then 2 coil folds every 45 minutes, with a final 1.5-2 hour rest. Preshape, 10 minutes bench rest, final shape, and proof overnight in the fridge. Baked in a covered Dutch oven preheated to 500F for 20 minutes, uncovered and baked at 450 for 13 minutes.
The ratatouille was 1 zucchini + 1 yellow squash + ½ eggplant each halved and thinly sliced using my food processor’s slicing attachment, with one red onion halved and thinly sliced and one huge heirloom tomato halved and thinly sliced by hand. (N.B. I had a bunch of leftover veggies, which is cool! But like this FILLED a huge Pyrex dish so feel free to cut down. I’m just gonna use the leftover veggies for something later this week!)
I got some vegan “chunky tomato and basil” sauce from one of my local favorite restaurants who have a “grab and go” takeout fridge, which was full of garlic and onions and fresh basil. Spread about 2-3 tbsp of that onto a Pyrex dish and then layered the rest of the stuff on. Topped with ribbons of fresh basil (about 1/3 cup loosely packed before slicing), flaky salt, fresh ground pepper, and a drizzle of really good EVOO. Covered with foil and baked 45 minutes at 425, then uncovered and baked about 15-20 minutes more.
It’s vegan lasagna night!
It’s (vegan) BLT season so clearly I’m making these sourdough BLTs with king oyster mushroom bacon once a week with farmers market tomatoes. Shoutout to Valentine Burger Co in Brooklyn for this not-bacon!
This week’s featured avocado and some vegan pesto, along with baby Bibb lettuce and tons of veganaise.
This looks incredible, @zardyplants! Thanks for sending it my way!
@zardyplants submitted this:
Vegan Philly Cheesesteak - We made this with homemade seitan, mushrooms and our own stretchy, nut-free vegan mozzarella.
oh my goodness, this looks incredible and i cannot wait to make this. i’m especially excited for that nut-free mozz recipe since i don’t have a high-powered blender and so many cashew-based “cheese” recipes require it.
End of tomato season vegan BLTs with homemade sourdough. 10/10 would devour again.
Pasta e fagioli with vegan pesto!
Recipe:
* a few tsp EVOO
* ½ large yellow or white onion, finely minced
* 5 cloves garlic, thinly sliced
* 2 tsp-ish tomato paste
* lots of red pepper flakes, oregano, thyme, and basil
* about 1.5 cups crushed tomatoes (½ of a 28oz can whole peeled tomatoes, crushed and with their juices)
* 1 can kidney beans, drained and roughly rinsed
* 2 tsp better than bullion no chicken base
* ~ 4-5 cups water
* a few tsp nutritional yeast
* ½ lb short pasta of choice, I used Garofalo Lumachine
* vegan pesto for drizzling. I used store-bought but feel free to make your own!
Steps:
Sauté onion for a few minutes until translucent, add thin sliced garlic and sauté another minute or two. Add the tomato paste and red pepper flakes, let caramelize a few minutes.
After that, add the rest of the ingredients except for the pesto, bring to a boil, and then lower the heat and simmer on low. Stir every min or two while the pasta cooks. Once the pasta is tender, season with salt and pepper and serve in bowls with the pesto drizzled on top!
So I made some bread and some vegan broccoli cheddar soup and BRUH they were both amazing. I’m too full to type out the recipes right now but I’ll reblog with them soon!
Okay bread recipe is gonna come tomorrow but for the vegan broccoli cheddar soup here’s the general recipe:
So basically you sauté the carrots and onions for a bit until they’re soft and getting some color. Add the garlic, sauté another minute, then add everything up until the cheese. Simmer, covered, until everything is soft. Then use an immersion blender to blend it all up. Add the remaining ingredients as well as the reserved few handfuls of broccoli, simmer uncovered an additional 10-15 minutes until thickened.
Serve with fresh bread and additional vegan cheddar if desired.
