This week was so tasty! Short and sweet with the blog post, because I’ve had a busy weekend and I’m ready to hit the couch!
This was really good. I cooked peppers in some vegan butter, and made it into a spicy tomato cheese curry by using vegan cream cheese. I added some crumbled tofu to resemble the feta cheese that is usually used in this dish. Here’s the recipe.
Angela made this one and I seriously couldn’t get enough! She used vegan beef jerky to sub for Yak meat, and did this whole thing in her instant pot. So simple, and boy I can’t even put to words how amazing this tasted. Next time I get my hands on vegan jerky this is going in my IP!! Make it for yourself and see. Here’s the recipe.
..Banana Soup with Tapioca..
Again, not my best moments behind the camera. This soup turned a bit gelatinous when cool, but we all kinda liked it that way and left it. Really sweet and yummy.
Til next time!
- 5 oz vegan jerky style meat (we used Plumy's brand)
- 1 Tbsp oil of choice (we used peanut)
- 1 onion chopped
- 1 large potato chopped
- Handful of radishes chopped
- Handful of dried red chilis add less for a less spicy dish
- 2 cups of water
- About 1/3 can of coconut milk
- 1 beefless bouillon cube
- Salt/pepper to taste
- 3 tbsp nutritional yeast
Heat oil using sauté function on Instant Pot.
Add onions and cook for 2-3 minutes.
Add all other ingredients and press cancel to stop the sauté.
Place lid on Instant Pot, lock, set vent to sealed position, and press the manual button (high) - set for 5 minutes.
When the pot beeps after 5 minutes, allow the pressure to naturally release for 5 minutes then switch to the venting position. After all pressure has released, carefully remove lid and enjoy!
Angela got this stuff from Loving Market in Orlando/Winter Park, FL.
The Bhutan National Dish, veganized.
- 2 tbsp vegan butter
- 1 bell pepper sliced
- 2 poblano sliced
- 1 Anaheim sliced
- 1 habenero diced
- 1 onion sliced
- 5 cloves garlic pressed
- 1 cup vegetable stock
- 2 tomatoes chopped
- 4 oz oyster mushrooms
- 8 oz vegan cream cheese
- 1/2 block tofu, pressed well crumbled
Melt butter in a large skillet and saute peppers.
Add onion and cook until translucent.
Add garlic and saute until fragrant.
Add veg stock and simmer.
Add chopped tomatoes and mushrooms, cover and simmer for 5 minutes.
Over low heat, add the cream cheese, and stir until melted through. Add crumbled tofu at the end, stir until warm and serve over red rice.