Baked Rigatoni

I love Food's avatar
I love Food

Ingredients

Tomato Sauce

  • 28
    oz crushed tomatoes
  • 1
    T Tomato paste
  • 1
    small white onion
    diced
  • 4
    cloves Garlic
  • 1/2 - 1
    tsp Kosher salt
  • 1/8 - 1/4
    tsp Pepper
  • 2
    tsp Dried oregano
  • 1
    tsp Garlic powder
  • 1
    tsp poultry seasoning
    (no salt added or adjust the rest of the salt in the recipe)
  • 1
    tsp Dried parsley
  • 1
    C vegan sausage
    (can sub with TVP or lentils)
  • 1
    tsp bouillon
    (I prefer Better than Bouillon No Beef or No Chicken)
  • 1/4
    tsp red chili pepper flakes
    optional

Cheesy Béchamel

  • 2
    T vegan butter
  • 2
    T Flour
  • 3/4 - 1
    C cashew milk
    (or your favorite plant milk)
  • 1/2
    c vegan parmesan
  • 1/2
    c shredded mozzarella
  • 1-2
    tsp kosher salt
    (I prefer Diamond, may want to use less if using table salt or Morton’s)
  • 2
    cracks Black pepper
  • 1/8
    tsp Nutmeg
    freshly grated (optional)

Pasta

  • 228
    g dried rigatoni or other lined tube-shaped pasta

Instructions

1
-Add olive oil to large, pot or dutch oven, on medium-high. Add chopped sausage & cook until browned- about 3-4 min. Remove sausage pieces from pan, place in bowl & set aside -Add onions to hot pan & cook for 1 min, then add in garlic & red chili flakes.
2
-Pour in tomatoes, then add bouillon, poultry seasoning, oregano, and parsley (2 tablespoons if using fresh- reserve 1 tablespoon for sprinkling on top)- let the sauce come to a bubble, then reduce heat down to low/medium-low and let simmer for 20-30 min
3
-While sauce is cooking, boil water for pasta. Once it comes to rolling boil, aggressively add salt- I’m talking 2 big pinches of salt,(about 1 or 2 tablespoons depending on what type of salt you are using). I know, if you’re not used to doing this, it wi
4
-Cook the pasta until just before it hits al dente - JUST BEFORE AL DENTE. Seriously. I’m screaming at you because if you overcook your pasta now, it will be completely mushy by the time you finish baking it in the oven and that…well, that would be sad.
5
-Reserve 2 cups pasta water, drain rest w/ strainer. Add pasta water to simmering tomato sauce & let cook couple min- starch in your pasta water will help to thicken sauce. Add salt or pepper if needed, remove from heat. -In separate saucepan on med-high
6
-Add 3/4 cup of milk to the roux and continue to whisk until the mixture thickens and is smooth. Add more milk if the sauce gets too thick and continue to whisk. -Add cheese, salt and pepper to taste, then nutmeg (if using)- whisk until cheese is melted
7
-Add ladle full of sauce to bottom of baking dish, then add drained pasta into remaining sauce in pot. Mix well, then transfer to the baking dish. -Pour béchamel over the top of the pasta and place on the center rack of the oven to bake for 18-22 minutes
I love Food's avatar
-Add olive oil to large, pot or dutch oven, on medium-high. Add chopped sausage & cook until browned- about 3-4 min. Remove sausage pieces from pan, place in bowl & set aside -Add onions to hot pan & cook for 1 min, then add in garlic & red chili flakes.

My 3 Vegan Egg Replacers for Baking

I love Food's avatar
I love Food

Ingredients

Ground Flax Egg

  • 1
    tbsp Flax
    ground
  • 3
    tbsp Water

Chia Seed Egg

  • 1
    tbsp Chia Seed
  • 2.5
    tbsp Water

Banana Egg

  • 1
    Banana
    mashed really well

Instructions

1
Mix & let sit for 10 minutes to thicken, then add to your recipe. Great for baked sweets & savory dishes such as tofu quiche, burger patties, “meat” loaf, etc. Can even be used as an “egg wash” for vegan french toast recipes. Has no flavor so can fit in
2
Mix & let sit for a minimum of 5 minutes, the longer, the thicker it will get. Great for baked sweets & savory dishes, can also be ground into a powder then made for an even thicker binder, might need extra water when ground.
3
Due to the sweetness, I recommend only using this egg replacer for baked sweet recipes such as muffins, cakes, sweet breads, pancakes, etc.
I love Food's avatar
Mix & let sit for 10 minutes to thicken, then add to your recipe. Great for baked sweets & savory dishes such as tofu quiche, burger patties, “meat” loaf, etc. Can even be used as an “egg wash” for vegan french toast recipes. Has no flavor so can fit in

Basic Vegan Fridge Swaps

I love Food's avatar
I love Food

Instructions

1
Basic Vegan Fridge Swaps
I love Food's avatar
Basic Vegan Fridge Swaps

Easy Mini Potato Wedges Recipe

I love Food's avatar
I love Food

Ingredients

  • Baby Gold Potatoes
    washed
  • Avocado or Grapeseed Oil
  • 1
    tsp Sea Salt
  • 1/8
    cup Nutritional Yeast
  • 1.5
    tsp Garlic Powder
  • 1
    tsp Smoked Paprika
  • Cashew Onion Dip
    (recipe on my page)

Instructions

1
-Cut the baby potatoes in half & then into thirds in a wedge shape (watch video). -Put in a bowl & drizzle with oil, shake & flip or use a spatula to mix all the wedges around until all are covered in a light coat of oil.
2
-Season the wedges to your liking, making sure to mix everything around thoroughly so the wedges are completely covered.
3
-Put in an air fryer on 400 degrees for about 15-20 minutes, shaking the basket every 5 minutes to flip the wedges around - air fry until crispy & golden brown. -If you don’t have an air fryer, put mini wedges on a flat pan & put in the oven on 400° for 1
I love Food's avatar
-Cut the baby potatoes in half & then into thirds in a wedge shape (watch video). -Put in a bowl & drizzle with oil, shake & flip or use a spatula to mix all the wedges around until all are covered in a light coat of oil.

Vanilla Cheesecake

I love Food's avatar
I love Food

Ingredients

  • 300
    g Biscuits (I used Hobnobs)
  • 100
    g Dairy-Free Butter
    melted
  • 450
    g Dairy-Free Cream Cheese
  • 100
    g Diary-Free Double Cream
  • 80
    g Macro Mike Vanilla Buttercream Premium Almond Protein
  • 80
    g Cacao Butter
    melted

Instructions

1
-In a pan, melt the butter over a medium heat, whilst you break up the biscuits (either in a food processor or by hand with a bag and rolling pin), until they are a crumb-like texture.
2
-Place the broken biscuits into a bowl with the melted butter and mix until it’s all combined and the mixture starts to come together.
3
-Transfer the biscuit mixture into your tin and press the mixture to compact it so it holds its shape. Make sure the bottom of the tin is completely covered and the top is as flat and smooth as possible.
4
-In a bowl, combine the cream cheese, cream and vanilla extract. Whisk them together until they’re combined and the mixture is smooth (I use a standing mixer on a high speed with a whisk attachment, but you can do this by hand of you’d rather, it will jus
5
-Add the vanilla protein powder to the cream cheese mixture and whisk until it’s combined and smooth once again. -Finally add the melted cacao butter and whisk for a final time, until the mixture is smooth, light and airy.
6
-Transfer the filling mixture into the tin, on top of the biscuit base. Spread it around to make sure it covers the base and fully fills the tin, trying to smoothen the top as much as possible. -Then place your cheesecake in the fridge for an hour, to al
I love Food's avatar
-In a pan, melt the butter over a medium heat, whilst you break up the biscuits (either in a food processor or by hand with a bag and rolling pin), until they are a crumb-like texture.

Bolognese

I love Food's avatar
I love Food

Ingredients

  • 1
    Onion
    diced
  • 280
    g Mushrooms
    sliced
  • 500
    ml Gravy
  • 400
    g Chopped Tomatoes
    (1 tin)
  • 2
    tbsp Tomato Purée
  • 1
    tbsp Marmite
  • 100
    g Dried Soya Mince
  • 1
    pinch Mixed herbs
  • Dairy-free butter

Instructions

1
1. Melt butter in pan on medium heat, add diced onion & sliced mushroom. Mix w/ melted butter until coated & leave on medium heat to sauté, 5 min 2. Pour in gravy followed by chopped tomatoes, tomato purée & marmite, mixing with onion & mushrooms, until c
2
3. Once combined, add in dried soya mince & mix until all coated in sauce. Leave to simmer 10 min, until soya mince has absorbed liquid & bolognese has thickened (add some water to loosen the sauce if it’s too thick for your liking)
3
4. Once the soya mince has absorbed some sauce & it’s thickened, sprinkle some mixed herbs in and stir until combined. 5. Then serve with pasta or spaghetti with some dairy-free parmesan and enjoy!
I love Food's avatar
1. Melt butter in pan on medium heat, add diced onion & sliced mushroom. Mix w/ melted butter until coated & leave on medium heat to sauté, 5 min 2. Pour in gravy followed by chopped tomatoes, tomato purée & marmite, mixing with onion & mushrooms, until c

PULUT HITAM DESSERT

I love Food's avatar
I love Food

Ingredients

  • 1/2
    cup Black Glutinous Rice
  • 500
    ml Water
  • 3
    tbsp Coconut Sugar
  • 1
    tbsp Coconut Milk

Instructions

1
-In a pot, add glutinous rice. Pour just enough water to submerge rice & soak overnight -Drain soaked water & add clean water. Bring mixture to boil & let it simmer for 45 min -Stir every now and then to prevent the rice from sticking to bottom of pot -On
I love Food's avatar
-In a pot, add glutinous rice. Pour just enough water to submerge rice & soak overnight -Drain soaked water & add clean water. Bring mixture to boil & let it simmer for 45 min -Stir every now and then to prevent the rice from sticking to bottom of pot -On

NUTTY CHOCOLATE TARTS

I love Food's avatar
I love Food

Ingredients

Tart Crust

  • 45
    g Quinoa Powder
  • 70
    g Oat flour
  • 3
    tbsp Coconut Oil
  • 2
    tbsp Agave Syrup
  • 1/4
    tsp Sea Salt

Caramel Nut Topping

  • 100
    ml Coconut Cream
  • 1/3
    cup Coconut Sugar
  • 1
    pinch Sea Salt
  • 1
    packet Mixed Nuts

Dark Chocolate Filling

  • 1
    handful 100% Dark Chocolate*
    (*Can be replaced with dark chocolate that is already sweetened)
  • 2
    tbsp Coconut Sugar*
    (*Can be replaced with dark chocolate that is already sweetened)
  • 2
    tbsp Coconut Cream

Instructions

1
- Preheat oven to 170° C - Combine crust ingredient in bowl, mix - Divide crust mixture into 12 portions & place in mini 12-tart pan - Using fingers, shape & press tart dough down & along sides - Bake 10-12 min - In pot, heat up coconut cream. - Add cocon
2
- Pour mixed nuts into a bowl & pour the caramel sauce over. Stir to coat all the nuts - In another small microwavable bowl, combine dark chocolate, coconut sugar & coconut cream. Stir to combine until dark chocolate melts. Microwave if needed. - Scoop 1
I love Food's avatar
- Preheat oven to 170° C - Combine crust ingredient in bowl, mix - Divide crust mixture into 12 portions & place in mini 12-tart pan - Using fingers, shape & press tart dough down & along sides - Bake 10-12 min - In pot, heat up coconut cream. - Add cocon