#vegan chef

[plantbasedjewels]

[caavakushi]

Pick Up Limes (Mini Deep Dive)

[doitwithdaisy]

Lentil Pot Pie

If there is one thing I miss when it comes to eating meat, it’s gotta be a toasty chicken pot pie. There’s something so wholesome and comforting about a warm pastry filled with rich and substantial chicken and hearty chunks of vegetable. I feel like it warms the soul in a similar way that soup does, but on a less intimate level. Keeping everything wrapped tidily up in a crust just seems to keep the meal quick and casual, making it the perfect bite to eat either on the go or when pressed for time while still being able to enjoy one’s food.

Between the Lentils and Green Peas, we’ve got all the protein we need. According to MyFitnessPal, a batch of a dozen petite pot pies gives us 35 g of protein on top of the 23 g of fiber, thanks to the huge helping of veggies this vegan treat gives us. A healthy serving of Vitamins and minerals gives our immune system an extra boost, as well. This recipe boasts 63% of our daily value of Iron and 65% of our daily value of Vitamin C.

Tip: Substitute freezing cold water for vodka straight from the freezer for an extra flaky crust!

I always make my crust myself because it’s a relatively simple process, and I know exactly what goes in. I start with flour, salt and herbs in my mixing bowl and cut in vegetable shortening with a fork. Once there aren’t any chunks larger than about the size of a pea, it’s time to add some super cold water, 1 Tablespoon at a time while gently folding the mixture together, careful not overwork or unevenly work the dough, which can make our crust dense. When the dough holds together, stop adding water. It shouldn’t take more than 4-6 Tablespoons. The recipe for crust is simple: 1/3 cup of shortening for every 1 1/4 cups of flour, just a dash of salt and herbs.

Tear off about 1/3 of the dough and roll it out with a rolling pin or round glass until about 1/8-1/4 inch thick. Use a large glass or round Tupperware container to cut the dough into circles, which are easier to roll very thin. Place each circle in a muffin tin and fill with stuffing. Cover with another circle of dough and roll the corners together, pinching to seal them as you go. Depending on what you are filling your crust with, either use a knife to cut a slit in the top crust or poke with a fork to provide slightly less ventilation while baking (for pot pies, I don’t stab them at all).

Lentil Pot Pie:

Stuffing:

1 Cup Lentils

1/2 Cup Green Peas

3 Tablespoons Hempseeds

1 Roma Tomato, chopped

1/3 Onion, chopped

1 Yellow Potato, finely diced

Crust: 1 1/4 Cups Flour

1/3 Cup Vegetable Shortening

Dash of Salt

Dash of Marjoram or Oregano or preferred herb

3-6 Tablespoons ice cold water

Instructions:

Tip: Coat pot pies with your favorite oil right before putting them in the oven for a richer flavor!

Combine all ingredients for filling in a medium bowl and mix well. Set aside

Prepare Crust

Mix dry ingredients in large bowl

Use a fork to cut the shortening into the dry ingredients

Add water, 1 Tablespoon at a time until dough holds together

Roll and cut to size

Line muffin tin(s) with pie crust

Fill with stuffing

Add top crusts

Roll crusts together, pinching them closed

Bake at 350 until crust is a bright golden color

Serve and enjoy

[globalriseofblackpeople]

Chef Babette Davis Makes Vegan Soul Food And It's Delicious!!!

67 years old

[theonlinevegan]

[thefaithfulvegancook-blog]

General Tso Cauliflower Wings

This perfect appetizer is crispy, crunchy, saucy, spicy, and oh-so yummy! 

Last night I made an Asian meal for my family that was taking a bit, so, these wings came to the rescue as the perfect appetizer to tide them over! They’re super easy to make, yummy, and healthy! The flavor is out of this world and will have you preheating the oven to make more. 

Duration: 30-35 minutes

Servings: 4-6

What you’ll need: 

- One head of cauliflower (broken into florets, “wing sized” pieces) 

- 1 to 1 1/2 cups of General Tso sauce (store bought is fine, just make sure it is vegan!) 

- 1 cup all-purpose gluten free flour 

- 1 cup dairy-free milk (I used almond) 

- 1/4 cup water, as needed 

- 1 Tbsp of sesame seeds for garnish (optional, but recommended) 

Directions: 

1. Preheat oven to 425 degrees and grease a cookie sheet.

2. Rinse your cauliflower and cut/break it into “wing-sized” pieces. 

3. In a medium bowl, mix together your flour and dairy-free milk until fully combined and smooth. Add in water as needed to thin your batter. Typically, the thicker the batter, the thicker your wings will be breaded. 

4. Add your cauliflower into a gallon-size bag, along with the batter. Shake the bag to coat your wings evenly in your batter. (Make sure the bag is sealed!) 

5. Spread your battered wings onto your greased cookie sheet and cook for 20-22 minutes, or until wings are slightly golden in color. 

6. Once wings are done, let them cool before adding them into a large mixing bowl. Toss the wings in the bowl with the General Tso sauce. 

Optional: Add your wings back onto your cookie sheet and bake for another 4-5 minutes to soak in the General Tso sauce further. 

7. Top with sesame seeds and enjoy! 

[theveganfairy]

What is your current fav breakfast? Lately mine has been a big bowl of stovetop oats with fruit and almond milk🙌🏼 a cup of coffee with this and I am ready to take on the day! Recipe will be in my next YouTube video so keep an eye out for that😊

For more inspiration follow me on IG👉🏼 @mariahalllam ✨

[yasbxxgie]

Meet the 11-Year Old Vegan Chef Who is the CEO of His Own Plant-Based Restaurant

Omari McQueen, an 11-year old entrepreneur from London, England, is considered to be the youngest award-winning vegan chef in the country. He is also one of the youngest restaurateurs in the world, as he has recently become the founder and CEO of his own plant-based restaurant called Dipalicious.

Omari was just 8-years old when he started his career as a vegan chef on his own YouTube channel. For his first video, he filmed himself creating a vegan pizza. He thought it lacked some flavor, so he decided to make his own dip he called the Carribean Kick.

Since then, he started making vegan dips, seasoning, snacks, and juice packs for sale. He also wanted to spread his passion for vegan cooking so he hosts workshops for children at his home.

Moving forward

Omari says his next step is to launch his first vegan pop-up restaurant in Boxpark, Croydon in the United Kingdom. The pop-up restaurant is slated to run for a week and will serve his plant-based specialties.

Omari has already won several awards including the TruLittle Hero Award for being the Entrepreneur Hero under twelve 2018 by Cause4Children Ltd., the Compassionate Kids award in recognition of his entrepreneurial flair to help animals, as well as the Proud and Gifted Award for being a vegan chef and a youth empowerment speaker encouraging other children to become entrepreneurs. He has also been featured on BBC Radio, ITV News, among others.

A real passion for cooking

The young entrepreneur is very passionate about cooking. His mother comments, "Omari has always had a passion for cooking but he started learning to cook meals from the age of seven after I became ill with hemiplegic migraines his father and I started to teach Omari and his older brother Laquarn how to cook meals to help me when I was unable to stand and his dad was working late."

She continues, "Omari has gone from strength to strength and practices different cooking skills and meals daily. He researches the benefits of everything he cooks, and works out the benefits of what he eats."

For more information about Dipalicious or to order his vegan dips online, visit www.dipalicious.co.uk or follow him on Instagram @dipaliciousltd

v|h/t