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Vegan Meatball Sub
Author: The Vurger Co.

This hearty meat-less vegan meatball sub is super indulgent, super messy and 100% soul-satisfying!
This hearty recipe is The Vurger Co.'s take on the classic meatball sub using their make-at-home shroom burgers. If you can't get your hands on The Vurger Co.'s shroom burgers then you can substitute with Linda McCartney's Vegetarian Meatballs instead.
Total Time: 15
Servings: 1
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  • 1 baguette or sub roll
  • 1 pack The Vurger Co Make at Home ‘Shroom’ burgers
  • Olive oil
  • 0.50 jar pasta sauce (we used marinara sauce)
  • Vegan mayo
  • Vegan parmesan
  • salt and pepper
  • fresh curly leaf parsley

  1. Start by preheating the oven to 200 degrees.

  2. Firstly, let’s make these ‘Shroomballs’!
    This is where it gets a little messy. Take your two Shroom patties from the pack and divide and firmly compress each patty into 3 relatively large balls- so 6 in total! Make sure you press firmly to get rid of any moisture and keep them nice and compact. Set aside.

  3. Place your baguette in the oven and cook for 5-10 minutes until the edges are a little crispy.

  4. Meanwhile, add your olive oil to a frying pan and once it’s hot add the individual Shroomballs to the pan.
    Cook them for 6-8 minutes, making sure that you are regularly moving and rolling them around the pan so that all sides are getting cooked through and that they’re slightly crispy on the outside! Turn off the heat and stir in the pasta sauce, coating the Shroomballs while the pan is still hot.

  5. Once your baguette is cooked, spread a layer of vegan mayonnaise across the top and bottom half. Now add the 6 Shroomballs to the baguette, making sure they have plenty of sauce on. Drizzle more sauce over them if necessary!

  6. Finally, sprinkle a generous helping of vegan parmesan and fresh parsley on top and close it all up!
    WARNING! This bad boy can get messy!
    You may find it easier to cut the sub in half or use a burger skewer to keep it all together. If you’re feeling super optimistic, just grab with two hands and get stuck in

Cải Netle bên mình gọi là brandnetels, mọc hoang khắp nơi, được chế biến để làm bơ, bánh, trà 

khi bẻ đọt nên mang bao tay cà mọc áo tay dài , khi bẻ không bị gai chít đau điếng lắm , chuyên giải độc , trị bệnh da  eczeem hay lắm  .

Wild Nettle Soup

Nature provides an abundance of natural ingredients for us to use in the kitchen, some you may never have considered using before. Don’t be put off by their sting, nettles are free and so healthy for you as they contain iron, calcium, magnesium, vitamins A, C and K, and they make a delicious zingy soup!
  • 400 g nettles
  • 1 litre vegetable stock stock
  • Dash of olive oil
  • 2 medium size onions (finely chopped)
  • 4-5 cloves garlic (finely chopped)
  • 2 medium size potatoes (finely chopped)
  • salt and pepper (to season)
  • 1 tsp sugar
  • Fresh dill to decorate

  1. Pick the wild nettles and carefully wash in a cold water. Using gloves, cut off any leaves that are old or stems that are too thick.
  2. In the meantime, sauté onions and garlic with the olive oil in a saucepan for few minutes on a medium heat until soft. I then add potatoes and mix it for few minutes. In this stage, make sure your potatoes are not sticking to the pan, once they start doing it, add some more oil or just keep mixing.
  3. Add the vegetable stock and boil it until potatoes are soft.
  4. Carefully place the nettles in a pan with the soup mix and simmer for 1-2 min. The less time you keep them in boiling water, the more nutritious they stay.
  5. Blend everything and season it with salt and pepper and a dash of sugar

With a crisp and buttery pastry base topped with zesty lemon curd and fluffy vegan meringue, this vegan take on the classic dessert is every bit as delicious. Vegan Lemon Meringue Pie 

Vegan Lemon Meringue Pie

With a crisp and buttery pastry base topped with zesty lemon curd and fluffy vegan meringue, this vegan take on the classic dessert is every bit as delicious. 
For the pie crust:
  • 325 g plain white flour
  • 1/2 tsp sea salt
  • 1.5 tbsp caster sugar
  • 115 g cool coconut oil (it must be solid)
  • 8 tbsp ice cold water (you may not need all of the water)
For the lemon curd:[/size][/size]
  • 300 g granulated or caster sugar
  • 65 g corn flour
  • 1/8 tsp fine sea salt
  • 235 ml oat milk (whole fat)
  • 115 ml water
  • 235 ml lemon juice
  • Zest of 1 unwaxed lemon
  • 1/4 tsp turmeric powder
  • 15 g vegan butter
For the meringue:[/size][/size]
  • 115 ml aquafaba (chickpea brine – one can will do, refrigerated)
  • 150 g caster or icing sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp lemon juice
  • 1/8 tsp cream of tartar
To make the pie crust:[/size]

  1. Place the flour in a food processor along with the salt and sugar. Pulse a few times to combine.
  2. Add the coconut oil and pulse again to combine. The flour should begin to clump together slightly in a sandy texture but will be too dry to form a ball of dough.
  3. While the processor is running, add the water a tablespoon at a time until the dough just about holds together. Try not to overhydrate the dough. Remove the dough from the processor, wrap in clingfilm or ecowrap and pop in the fridge for a good half hour.
  4. Once cool, take the dough out of the fridge and dust a clean surface with flour. Roll out the dough into a circle large enough to overlap your pie tin by a good inch and a half. Lay the pastry over a rolling pin and gently lower it onto the pie tin. Push gently into place making sure there are no air bubbles and crimp the sides. Wrap and refrigerate for another 20 minutes. Preheat your oven to 180c.
  5. Once the Pie Crust is chilled, remove it from the fridge. Prick the base with a fork and line the crust with baking parchment. Fill with baking beads and then cover the edges of the crust with tinfoil to keep them from burning.
  6. Bake for 10-15 minutes. If you can, peel under the Pie weights to check that the base is cooked. If it needs an extra 5 minutes then go ahead, if not, remove and allow to cool fully.
To make the lemon curd:[/size][/size]

  1. Combine all the ingredients besides the butter in a medium saucepan over a medium/low heat. Whisk constantly while the temperature raises. If you leave it for too long, the corn flour will curdle or burn, and that’s not good. After about 5 minutes you’ll notice the mixture start to thicken. Once thick enough to coat the back of a spoon, turn off the heat and stir in the vegan butter. Set aside to cool, stirring occasionally.
To make the meringue:[/size][/size]

  1. Place the aquafaba in the bowl of a stand mixer fitted with the whisk attachment. Switch to high speed for around 2 minutes, until the aquafaba is thick and foamy. Turn the speed to low, add the remaining ingredients and gradually turn the speed back up to full for around 5-8 minutes, or until stiff peaks form.
To assemble:[/size][/size]

  1. Pour the cooled curd into the cooled pie crust. Don’t fill all the way up – leave a bit of space for the meringue. Cover with cling film and place in the fridge to cool for 10 minutes. Once cooled, spoon the meringue onto the curd, piled high in the centre. Using a kitchen blow torch, blast the peaks of the meringue until they’re lightly browned. If you don’t have a blow torch, place it under a grill on full temperature, rotating frequently and watching constantly to make sure it doesn’t burn.
  2. Serve straight away – (the meringue will droop slightly after a few hours but if stored in the fridge it’ll be safe to eat for a few days
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Coconut & almond butter cups
Author: Mimies Delicacies

These vegan almond butter and coconut cups are made using just 6 ingredients and no refined sugar so you can satisfy your sweet tooth guilt-free.

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For the base

  1. Blitz the shredded coconut, almond meal and syrup together. Spoon the mixture into 4 cupcake moulds and place 1 tsp. of almond butter into the middles of each one.
For the chocolate[/size][/size]

  1. Place the cacao butter in a bowl over a saucepan of simmering water.
  2. Once melted, remove from the heat and add the cacao powder and syrup and stir until well combined.
  3. Pour the chocolate over each cup and place in the freezer to set for 1 hour.
  1. .
Bánh tráng lá dứa nhân ngọt dừa bào 

January 13, 2020 by nmmeiyee Leave a Comment
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Kuih Dadar a Southeast Asian bite-sized snack. A fragrant coconut Pandan rolled crepe filled with freshly grated coconut in gula melaka ( Palm sugar). This recipe is vegan , it can be made gluten-free so everyone can enjoy this delicious treat.
Pandan rolled crepes with grated coconut in gula melaka; Kuih Dadar (Vegan)

  • 1/4 cup water
  • 2 Pandan leaves, knotted
  • 100g gula melaka/pulm sugar
  • 1 1/4 cups freshly grated coconut 
  • 1 cup water
  • 2 Pandan leaves 
  • 1/2 cup regular or gluten free all purpose flour 
  • 1 tsp tapioca flour 
  • 1/4 cup coconut milk 
  • 1 tbsp coconut oil
  • 1/4 tsp salt
  • 1 tsp Pandan powder for the colour 

  1. Filling, boil the water with Gula Melaka and pandan leaves. Lower the heat and simmer until all the sugar has melted. And coconut and stir until all the coconut has been coated with the sugar and is relatively dry and not much moisture left (about 5-6 minutes) let it cool and place in the fridge until needed. 
  2. Crepes, blend the Pandan leaves with water and strain the Pandan juice, use the back of a spoon to press out the juice. 
  3. In a large bowl combine the flour, tapioca flour, Pandan powder and salt. Gradually add the Pandan juice and coconut milk. Stir well until no lumps. Then add the oil and whisk until the batter is smooth.
  4. Heat a pan over medium-low heat. Grease the pan really well. Remove pan from heat. Pour 1/3 cup of batter in the pan and swirl the pan around to evenly coat the bottom with the batter. Cover with a lid and cook for 1 minute. Remove the lid and let the crepe to cook for a further minute. Then loosen with a spatula and flip. Cook for 20 seconds on the other side. Let cool completely. 
  5. Assemble, place a Pandan crepe on clean work surface. Take about 1-2 tsp of filling and place it in the center of the crepe. Roll up the crepe and fold in the sides to enclose the filling. Place seam side down. Repeat with the remaining crepes.
January 13, 2019 by nmmeiyee Leave a Comment
I’m totally in love with the vibrant colour of this roasted beetroot hummus! Doesn’t it look gorgeous?!
Hummus is a great snack to keep on hand in the fridge. I love to serve hummus with organic brown rice crackers, raw veggies, homemade pita bread and fruits.
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Here is my favourite hummus to make, a medium roasted beetroot, chickpeas, tahini, garlic, lemon juice, cumin, and salt and pepper. This delicious dip is so healthy, it’s full of fiber and protein. You will feel good about eating it and never go for store-bought again!
Roasted Beet Hummus

  • 1 medium roasted beetroot
  • 1 canned chickpeas (drained, rinsed and skin removed) @ceresorganics
  • 3 tbsp tahini @ceresorganics
  • 2 tbsp lemon juice
  • 1/2 tsp cumin
  • 2 cloves of garlic
  • salt and pepper to taste

  1. Preheat oven to 200c. Scrub and wash beet underwater until clean. Wrap beet in foil and bake for 1 hour. Let it cool. 
  2. Once cooled, peel the beet, cut and place it in a food processor. Add chickpeas, garlic, tahini, lemon juice, cumin and blend until smooth. Salt and pepper to taste. If the mixture is too thick, add a tablespoon of olive oil. 
  3. Garnish hummus with finely minced thyme, chive, coriander, and drizzling about a tablespoon of olive oil.
MỨT CHUỐI DẺO lên màu tuyệt đẹp với Rượu Trắng - Caramelized Bananas


Thì ra phải ngâm với rượu mới làm chuối đỏ .. Vậy cách nào vẩn đỏ đẹp mà không cần rượi  Thinking-face4

Đậu phọng rang tỏi ớt ,
Đậu phọng rang với muối cho vàng đều, rây lại muối để riêng. Ban đầu lửa nóng, sau khi đậu phọng bắt đầu vàng thì để lửa nhỏ rang thêm cho đậu phọng vàng đều, để nguội.

Cho tỏi và ớt xào thơm vàng với dầu ăn, sau đó cho đậu phộng vào xào cho đều, sau đó ....