Food Porn Around the Internet

[ledboots]

Broccoli Salad w/ Creamy Feta Dressing

Anyone have any idea what you'd use in place of the feta for a vegan dish? Or would you just go a totally different route with it?

Not really in place of, but I like to add lemon juice and garbanzo beans to recipes when they call for feta. I guess because it's tangy?

This thread is making me hungry and inspired to make something good.

Eta I see there are already garbanzos in there, lol.

 

[Rosie1]

15 Minute Creamy Avocado Pasta

 

[Werewolf Girl]

http://fragrantvanillacake.blogspot.co.uk/2012/05/vegan-peanut-butter-chocolate-banana.html

Oh sweet jeebus...

 

[KLS52]

Pumpkin Chickpea Fritters
vegan, makes 6-7 small round fritters

1 can chickpeas, drained
1/2 cup organic pumpkin puree (canned)
1/4 cup hemp seeds
1 tsp garlic granules
2 tsp apple cider vinegar
a few dashes of pepper, cayenne and salt to taste

optional: 1-2 tsp flour to assist in binding if needed
1 cup panko bread crumbs for coating
1/4 - 1/2 cup safflower oil for frying

*baking note: you could also bake these little cakes instead of fry them if you'd prefer! Bake on parchment paper or a lightly greased baking sheet at about 350 degrees for about 20 minutes - or until toasty. BUT the panko bread crumbs are really made for a light fry. So if you can't fry - perhaps use a finer, moister bread crumb.

To Make:

1. Add the chickpeas and pumpkin to a large mixing bowl. With a large fork or potato masher, mash the beans until at least 75% of them have been mashed together with the pumpkin.
2. Add in the spices, apple cider, hemp seeds and optional flour. Fold together until a moist mixture forms.
3. Preheat a few tablespoons of safflower oil in a large skillet.
4. When the oil is hot, for the mixture into golf ball sized balls and roll in your panko crumbs until well covered - pat down into flatter cakes and place int he hot oil - carefully.
5. Continue until the pan is full - leave about an inch space between each cake for easier flipping. Cook on each side only about 1-2 minutes - or until toasty brown. Try not to burn, although a bit of crisping is nice.
6. Transfer cooked fritters to a paper towel to cool. Serve in about 5 minutes after cooling a bit.
Store in the fridge and reheat in the oven if desired. You can freeze as well. However, these fritters are best hot off the skillet!

Sage Cream Sauce of the side (super easy)

I blend up 4 fresh sage leaves with 1 cup silken tofu, 2 Tbsp lemon juice, 1 heaping spoonful of vegan mayo and a pinch of fresh parsley. For a spicy sage sauce I add in either cayenne or a Tbsp of chopped jalapeno.

 

[sallyomally]

Spicy Maple Crunch Popcorn

10 cups popped popcorn
1/2 cup cashews, broken in pieces
1 Tbsp vegan marg
1/3 cup sugar
1/3 cup maple syrup
1/2 tsp sea salt
1/8 tsp cayenne pepper
Stir cashews with popcorn on a jelly roll sheet and set aside.
In a medium saucepan, melt the butter over medium heat. Add in sugar, maple syrup, salt and cayenne pepper.
While stirring constantly, bring to a boil and boil for 1 minute.
Drizzle sugar mixture over popcorn and cashews. Mix in with a wooden spoon and your hands till popcorn is coated.

 

[sallyomally]

Curry Spice Popcorn

3 tablespoons extra virgin olive oil + 1/2 cup unpopped popcorn
2 tablespoons extra virgin olive oil
1 to 2 cloves garlic, cut into slivers
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon salt
Pour olive oil in heavy Dutch oven or large pot, heat over medium heat. Sprinkle popcorn evenly over oil. Cover loosely to allow steam to escape. Allow corn to pop until popping slows to 1 to 2 seconds between pops. Remove from heat; let stand 10 to 15 seconds to allow popping to stop. Season with salt, if desired. Pour onto parchment paper or clean paper bag to cool or serve immediately.
Heat 2 tbsp olive oil and garlic in small saucepan over medium heat until garlic is light golden; do not brown. Remove from heat; remove and discard garlic.
Blend in curry powder, cumin and salt. Stir or whisk until spices are dissolved. Set aside.
Pour seasoning mixture over popcorn while tossing or stirring to coat evenly. Season with additional salt if desired. Serve and enjoy!


(Whoa.. that's a really big picture of popcorn..)

 

[sallyomally]

You can eat you cake and cupcakes if you eat your..

Baked sweet potato with roasted vegetables.

 

[Alice-Bee]

Is it wrong I want the potato more than the cake....

 

[KLS52]

Is it wrong I want the potato more than the cake....

Hell, yes! Lol

 

[sallyomally]

Amazing pictures from C-A-L-F who are opening a restaurant in Yorkshire, UK this year:
There are too many gorgeous photos to post them all here, you can see the whole folder on their facebook page: http://www.facebook.com/photo.php?f...88606735.96376.168121116531244&type=3&theater

I read the news on their facebook page. The food looks absolutely delicious.

 

[Rosie1]

Don't forget to post links back to where you got the pictures/recipes. Just helps credit the author/photographer/cook.

 

[Freesia]

I want that memphis tofu recipe!!!

 

[thefadedone]

That tofu looks amazing. It looks like it's cooked perfect.
Me too! I bet it could convert any tofu hater.

 

[KLS52]

Seriously...that tofu...

 

[sallyomally]

Ranginak, Persian Date Dessert

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Ranginak is a healthy, nutritious and wonderful tasty dessert from the southern region of Iran. The history of dates in Iran goes back to the ancient times and the beautiful dates and palm trees are a part of our southern landscape. I was lucky enough to grow up having palm trees in our yard and a tall and healthy date tree with red colored dates in our last home before we left Khuzestan. The date trees stand tall and strong against the brutal heat and the hot summer sun and with only little water and care they produce the sweetest fruits. Dates are the most healthy, satisfying and nutritious snacks when you have no time to cook and are in a hurry.

​

​

Ingredients:
Serving 6-8

1 lb dates (preferably fresh and soft), pitted and cut in half
1 1/2 cups walnuts, coarsely chopped
2 cups flour (whole wheat or all purpose), sifted
Butter
Oil
1 tablespoon fine sugar
1/2 teaspoon cinnamon
1/3 teaspoon ground cardamom


Method:

1. Toast walnuts in a dry skillet for 3-5 minutes on medium-low heat. Set aside.
2. Melt 2 tablespoons of butter in a large pan over medium-low heat. Add the dates and cook them for 5 minutes until softened, stirring frequently.
3. Add walnuts and ground cardamom. Stir well and cook for another 5 minutes on low heat, stirring frequently. Set aside.
4. Toast the sifted flour over medium heat until the edges turn a light golden brown. Add 4 tablespoons of butter to the flour, stirring constantly. Gradually add a cup of oil to make a smooth and creamy paste and sprinkle with cinnamon.
5. On a serving platter spread half of the flour, top with the dates and walnut mixture, press them down packed. Spread the remaining flour over the dates.
6. Sprinkle a tablespoon of fine sugar and garnish with chopped pistachios, slivered almonds and shredded coconuts.
7. Serve with fresh brewed hot tea and warm bread.

http://turmericsaffron.blogspot.com/2010_09_01_archive.html

 

[sallyomally]

I want that memphis tofu recipe!!!

Here you go,sweets!


http://chubbyvegetarian.blogspot.de/2011/07/memphis-style-dry-rub-bbq-tofu.html

 

[Freesia]

Here you go,sweets!


http://chubbyvegetarian.blogspot.de/2011/07/memphis-style-dry-rub-bbq-tofu.html

Thanks, I will be making it at some point. Good to have those grilling tips too.

 

[thefadedone]

I never would have thought to use strawberries in such a creative way.

 

[Werewolf Girl]

I love Chocolate-Covered Katie...

http://chocolatecoveredkatie.com/2012/12/02/cream-cheese-stuffed-cinnamon-sugar-pillow-cookies/

 

[Werewolf Girl]

http://www.thatwasvegan.com/2012/10/29/spinach-artichoke-pasta/