https://dishmagazine.com

Home
Cuisine: Vegan

Cuisine: Vegan

Dive into the vibrant world of vegan cooking with our extensive collection of recipes and tips. From hearty vegan main dishes and fresh salads to indulgent vegan desserts and snacks, explore a variety of ways to enjoy plant-based meals. Discover how to select and use vegan ingredients, including plant-based proteins and dairy alternatives, to create delicious and satisfying dishes. Get inspired with unique vegan recipes, such as lentil curries, tofu stir-fries, and cashew-based cheesecakes. Find out how to achieve the perfect texture and flavor in your vegan cooking, and learn essential techniques for substituting traditional ingredients with vegan alternatives. Explore tips for meal planning and ensuring a balanced diet, as well as advice on navigating common challenges in vegan cooking. Whether you’re a long-time vegan or new to plant-based eating, our Vegan category offers everything you need to make the most of this diverse and delicious way of eating.

“Napoleon” cake with custard

European

A very tender and delicious cake recipe. If desired, you can decorate with nuts or fresh berries.

Italian biscotti cookies

Italian

You can choose any nuts and dried fruits, I prefer walnuts, hazelnuts, prunes, dates and dried apricots.

Vegan sour cream with cashews

Sauces

European

Vegan aquafaba mayonnaise

Sauces

European

Aquafaba is water in which chickpeas have been boiled.

Vegan tofu mayonnaise

Sauces

European

Sometimes I additionally add spices ‘Vegetable mixture’

Lean solyanka

Soups

European

Replacements: I often use coconut oil instead of vegetable oil. You can take pickled cucumbers instead of salted ones. I use rice, but in the original recipe – pearl barley.

Soup with lentils and bulgur

Soups

European

Instead of tomato paste, you can use half a can (200g) of tomatoes in their own juice.

Lean soup with pasta and mushrooms

Soups

Italian

Beijing cabbage can be replaced with kale or spinach.

Tomato cream soup

Soups

Ukrainian

Creamy pumpkin cream soup

Soups

European

For cream soup, you will need 1 kg of pumpkin pulp (bright, juicy, sweet); 1 white onion; fresh ginger roots and coconut milk (always read the composition on the package...

Previous Entries

246

Dish Magazine

Quick recipes for every day

Dish Magazine is in Washington, United States.

5 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find #food #meala#mealprepm#dinnerd#recipe##georgianfoodn#dumplings #georgianfood #dumplings ... See MoreSee Less

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find here: dishmagazine.com

#food #meal #mealprep #dinner #recipe #georgianfood #dumplings

Image attachment

Image attachment

Image attachment

View on Facebook

Likes: 1
Shares: 0
Comments: 0

Comment on Facebook