Phap Linh

@vegsscratchkitcen 🧀 VEGAN PARMESAN 🧀 After making plant-based versions of mozzarella and cheddar, I knew there was just one cheese left to tackle: THE PARMESAN. Parmesan really is the iconic, all-time greatest flavor game-changer of the cheese world. I have been SO disappointed with most store-bought, brand-name vegan parmesans. Not enough tang, not enough bite, too salty, too bland. And while I am at times partial to making a “nutty parm” with almonds and nutritional yeast, those just don’t cut it. This version has it all: The color, the texture, the craggy structure, the grateability, and the one-of-a-kind, savory-tangy, melt-in-your mouth flavor. ingredients 1 cup soy milk 1/2 cup refined (odorless) coconut oil, melted 150g potato starch 5 tbsp nutritional yeast 3/4 tsp citric acid (or 1 1/2 tsp lemon juice) 2 tbsp white miso paste 1 tsp mushroom umami seasoning (I used Trader Joe’s) 1/4 tsp mustard powder 1 1/2 tsp kosher salt preparation add all ingredients to a blender and blend until smooth & creamy. transfer mixture to either one medium-sized or two small-sized glass storage containers (I used Pyrex). optionally mix in 1/2 tsp flaky salt with each mixture. smooth out with a spatula, cover with a lid, then steam for about 40-50 mins (I used bamboo steamers but feel free to just use a strainer over a pot with boiling water; I’d recommend putting a lid over everything). remove from the steamer, rest 30 mins, then pop in the fridge to set up for at least 4 hours but preferably overnight. take out, slice into wedges, and enjoy! shout out to @schoolnightvegan and @mensch.chef for the inspo on this one. I am very grateful for their creative spirit and presence in the vegan community 🫶they each have vegan parmesan recipes, and both use a combo of potato starch, odorless coconut oil, and soy milk for their cheeses. these ingredients served as the base for my recipe. #vegancheese #veganparmesan #veganrecipes

The Italians are wrong. We’ve this nailed down with the quality of our milk here vs the scrawny cows in Italy. Wow. If you’ve never made your own mozzarella you’ve probably not lived a full life. It’s one of the sneaky little pleasures of living on earth to make cheese. There is nothing easier than making mozzarella either. You’ll save yourself a fortune making it because it only needs two ingredients that are in your house right now. It’s faster than driving to the shops too. It takes only 10 minutes to make and is immensely satisfying to make. Vinegar and milk. So if you want the how to. Let me know in the comments and I’ll dm you over the total setup to make this amazing fresh ball of mozzarella that will ignite your senses and make you wish you’d skipped the Italian stuff all these years. Now if you’re after this recipe. Just comment or DM me the words CHEESEBOY and I’ll send you the method and shop list.

Fromage de cajou fermenté 🫠 #recette #recettefacile #vegan #sanslactose #fromage #plantbased

This creative, plant-based centerpiece is sculpted for a realistic look, seasoned to perfection, and baked to golden, crispy goodness! Comment WOW for the recipe. 🥰Or go to Cookingforpeanuts dot com and search TOFU TURKEY 💚Nisha xxx #turkey #veganthanksgiving #thanksgiving #plantbasedthanksgiving #veganturkey #healthythanksgiving #healthyrecipes #proteina #protein

VEGAN SEITAN CHIK’N 🔥🔥 (FULL RECIPE IN COMMENTS) Ok, so this seitan recipe is just DOWNRIGHT RIDICULOUS. But before we get into that, let’s talk about how many times I’ve tried and failed to make good-tasting seitan. In most cases, I’ve tried to make it with vital wheat gluten flour. There’s something about vital wheat gluten in flour form that does NOT taste right to me. The texture is like a soft, rubbery sponge. It just ain’t right. Only recently did I learn about this ✨Washed Flour✨ method for making seitan. I took to YouTube and found an excellent video on the technique from @potthickens. Please check out his IG and YT! His instruction for the technique is stellar. Essentially, by washing a simple bread dough in cycles of fresh water, the starch dissipates and leaves behind an amazing gluten protein. Stretching, braiding, and knotting the protein results in a fibrous and meaty texture that bears an uncanny resemblance to shredded chicken. The final product is unparalleled and tastes so much better than any store-bought vegan chicken alternative. YES, this method takes WAY more time than using vital wheat gluten flour, so I don’t blame folks who are reluctant to take the plunge. At the same time, this is by far the best way to turn out an exceptional seitan. Case in point these chipotle-blood orange chik’n tacos. To all the folks who leave comments about how “this is not chicken” or “you can’t call it chicken” or “you vegans always try to make food taste like animals when you don’t eat them” or any other rendition of the above: Yell into the void of the comments all you’d like, but you will not get a reply from me. Makes it easier for all of us 👏🏼 Oh, and before the end of the year, I will be doing a long format YouTube video for this recipe! I’ll be as detailed as I can in the recipe instructions (in the comments), but some folks may need to see it more clearly from a visual standpoint to get the hang of it. TBH, my wife is forcing me back on to YouTube, so this will be a great first video back! Enjoy!! #veganrecipes #seitan #tacos

🌱🍫 3-Ingredients Vegan Chocolate Spread. Because everything starts with your plate. Like Nutella, but so much healthier! Made with ROASTED chickpeas! ROASTED is the game changer as the chickpeas get a super nutty roasted flavor, like Nutella. Tag a friend who needs this recipe now! . 👨‍🍳 Vegan Chocolate Spread - Nutella 2.0 1 can chickpeas 6 Medjool dates, pitted ½ cup cocoa powder 1 cup hot water. By @epicmintleaves #vegan #recipe #nutella #dessert #healthyrecipe #chocolate

HEALTHY VEGAN MAGNUMS 🔥 Low Calorie Density & Made with Hidden Beans & Veggies!! Check out my ebooks with most popular recipes that I ate to lose 60lbs! Link in bio ❤️ I was craving some magnums but of course I wanted to make them healthy & weight loss friendly 👌 and boy did they hit the spot! And trust me you cannot taste the beans & cauliflower at all! The chocolate mix is incredible so feel free to eat it with a spoon instead 😆 Ingredients 1 tin kidney beans, drained 1 cup steamed cauliflower 2 ripe bananas 3 tbsp cacao powder 1 tsp white miso 4 medjool dates Vegan dark chocolate for coating 1. Blend all the ingredients apart from the dark chocolate until nice and smooth. Pop into ice cream moulds and freeze overnight. 2. Take out and dip in optional melted dark vegan chocolate. For maximum weight loss I would have it without the chocolate coating! It’s so easy and perfect for summer ☀️ . #veganweightloss #starchsholution #healthyweightloss #weightlossjourney

Miles Davis // "Man, sometimes it takes you a long time to sound like yourself."