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Vegan

Discover a world of flavorful plant-based dishes with our extensive vegan recipe collection! Our “Vegan” category answers popular queries like “easy vegan recipes for beginners,” “best vegan meals for weight loss,” and “how to make vegan dishes taste amazing.” From hearty vegan stews and protein-packed salads to delicious dairy-free desserts and quick vegan snacks, our site provides detailed recipes, cooking tips, and creative ideas to help you enjoy a varied and satisfying vegan diet. Explore nutritious options and learn how to make plant-based eating delicious and enjoyable every day.

Vegan vegetable stew

  • Main Dishes
  • European European
A wonderful summer dish of stewed vegetables, aromatic and rich in the flavors of seasonal vegetables. I add a little sugar or honey to this dish, then the vegetables acquire...
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Vegan pancakes with mushrooms

  • Main Dishes
  • Snacks
  • European European
Creamy cashew sauce can be replaced with cream/yoghurt/sour cream. Instead of 450 ml of water, you can use vegetable milk You can replace cane sugar with any sweetener. I do...
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Vegan classic pizza

  • Pizza
  • Italian Italian
Instead of tomato sauce with basil, you can use ordinary tomato paste, to which you should add dried basil, oregano, salt, and pepper to taste. Instead of porcini mushrooms, you...
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“Napoleon” cake with custard

  • Baking
  • Desserts
  • European European
A very tender and delicious cake recipe. If desired, you can decorate with nuts or fresh berries.
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Italian biscotti cookies

  • Baking
  • Desserts
  • Italian Italian
You can choose any nuts and dried fruits, I prefer walnuts, hazelnuts, prunes, dates and dried apricots.  
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Lean solyanka

  • Soups
  • European 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.
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Soup with lentils and bulgur

  • Soups
  • European European
Instead of tomato paste, you can use half a can (200g) of tomatoes in their own juice.
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Lean soup with pasta and mushrooms

  • Soups
  • Italian Italian
Beijing cabbage can be replaced with kale or spinach.
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Tomato cream soup

  • Soups
  • Ukrainian Ukrainian
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Creamy pumpkin cream soup

  • Soups
  • European 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...
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Quick recipes for every day

Cruffin WITH DRIED CRANBERRIES, CHERRIES AND RAISI Cruffin
WITH DRIED CRANBERRIES, CHERRIES AND RAISINS

PREPARATION OF RAISINS, DRIED CRANBERRIES AND CHERRIES

1. In a small bowl, soak the raisins, dried cranberries and cherries in rum for at least 1 hour.

THE DOUGH

1. Take a large container, break the eggs into it, add sugar, vanilla and salt, beat well with a whisk until the sugar is almost dissolved.
2. Add 50 ml of melted butter and mix.
3. Add 120 ml of warm milk and 7 grams of dry yeast.
4. Add flour, knead the dough.
5. Cover the dough with cling film and leave to rest for 1 hour. The dough should increase in volume.

PREPARING THE CRUFFIN

1. Roll out the dough to a thickness of 3-4 mm. Evenly grease the dough with soft butter (100 g).
2. Remove raisins, dry cranberries and dry cherries from the rum and dry with a towel.
3. Evenly distribute raisins, dry cranberries and dry cherries over the rolled out dough. You can also add crushed almonds.
4. Roll the dough into a roll and make a cut in the middle along the entire roll.
5. Roll the halves of the roll cut lengthwise into two curls again and place one on top of the other, forming a cruffin.
6. Cover the craffin baking pan with parchment paper and transfer the craffin into it.
7. Cover the cruffin pan with cling film and let rest for 30 minutes.
8. Remove the film and place in a preheated oven at 320°F (160°C). Bake for 40-50 minutes.
9. Check the readiness of the craffin with a toothpick; if it comes out of the craffin dry, the craffin is ready.
10. Let the cruffin cool completely.
11. You can simply brush the top of the cruffin with honey and sprinkle with powdered sugar, but I like to top the cruffin with icing.

MAKING GLAZE FOR CRAFFIN

1. Pour 1.5 teaspoons of gelatin into a bowl, add 2 tablespoons of warm water, mix, wait until the gelatin swells…. https://dishmagazine.com/recipe/cruffin/

More recipes you can find here: dishmagazine.com 
#food #mealprep #recipe #cake
Georgian Khinkali (juicy dumplings recipe) IN A CR 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
Crispy fried mozzarella Crispy fried mozzarella i Crispy fried mozzarella

Crispy fried mozzarella is perfect as an appetizer for both a festive table and an everyday snack.
You can choose the sauce to your taste. I prefer to serve fried mozzarella with ketchup.

1. Beat the egg a little.
2. Place breadcrumbs in a deep bowl.
3. Heat vegetable oil for deep-frying.
4. Dip each mozzarella ball first in the egg, and then in the breadcrumbs.
5. Place each mozzarella ball in the fryer and fry until lightly golden brown.
6. The cheese itself is very soft, we just need to warm it up a little and add crunch to the crust, so don’t overdo it. 
More recipes you can find here: dishmagazine.com

#recipe #food #meal #mealprep #mozzarella
Sweet and sour chicken HONG KONG STYLE MARINATE TH Sweet and sour chicken
HONG KONG STYLE
MARINATE THE CHICKEN

1. Cut the chicken fillet into medium pieces.
2. In a separate container, mix 2 tablespoons of soy sauce and 1 teaspoon of honey, mix well.
3. Place the chicken in a container with the marinade, pepper to taste and mix well so that the marinade covers each piece of chicken.
4. Place in the refrigerator for a couple of hours. If there is no time, we can immediately start preparing the dish.
COOKING CHICKEN IN BATTER

1. For the batter, break an egg into a bowl, add salt and pepper. Beat well until smooth.
2. Add 150 ml of water and mix again.
3. Then add flour. Mix thoroughly so that no lumps remain.
4. Heat the vegetable oil for deep frying.
5. Place pieces of chicken fillet in batter, then deep fry, fry for 3-4 minutes until golden brown.
6. Remove the fried chicken and place it on a paper towel to remove excess fat
PREPARING SWEET AND SOUR SAUCE

1. For the sauce, combine honey, 180 ml of water, wine vinegar, ketchup, starch and salt (a pinch). Mix everything until smooth.
2. Pour the sauce into a frying pan and stir constantly over medium heat, cook for 2-3 minutes until thickened.
3. Then add the battered chicken to the sauce. Stir until each piece is coated with the sauce and turn off the heat.
4. Place the chicken in sweet and sour sauce on portion plates and sprinkle with sesame seeds and chopped green onions.

Bon appetit!
#chicken #recipe #dinner #meal #mealprep #food #foodie
Ham and cheese quiche DOUGH 250 g wheat flour 150 Ham and cheese quiche

DOUGH
250 g wheat flour
150 ml butter
1 egg
1 tablespoon of milk
1/2 teaspoon of sugar
a pinch of salt

FILLING
150 g ham
150 g cheese
50 g parmesan
1 onion
3 egg
200 ml heavy cream
1 teaspoon of butter
2 tablespoones of olive oil
to taste salt
to taste black pepper
a few sprigs of parsley

THE DOUGH

1. Sift the flour, add salt, sugar and cooled diced butter, grind into crumbs.
2. Then add cold milk and egg, knead the dough.
3. Place the dough on parchment paper, cover with a second sheet of parchment paper and roll out.
4. Place the dough in the refrigerator for 20-30 minutes.
5. Place the dough in the mold and pierce it with a fork.
6. Bake in oven at 374°F (190°C) for about 12 minutes.

PREPARATION

Filling:
1. Cut the ham into strips, fry it in a frying pan with the addition of 1 tablespoon of olive oil, cool.
2. Peel and finely chop the onion, also fry it in a frying pan with the addition of olive and butter.
3. In a deep bowl, mix well eggs, grated hard cheese, Parmesan, cream and all spices, then add onion and ham. Mix thoroughly. Add chopped parsley.

Preparation:
1. Place the filling in the prepared form.
2. Bake in the oven at 170°C for about 25 minutes.

Bon appetit!
 
More recipes you can find here: dishmagazine.com

#mealprep #pie #ham #recipe #dinner
Homemade Tartar Sauce PREPARATION 1. In a deep b Homemade Tartar Sauce

PREPARATION

1. In a deep bowl, mix sour cream and homemade mayonnaise.
2. Cut the pickled cucumbers (it’s better to take pickled gherkins) into small cubes. Add to sour cream and mayonnaise.
3. Peel and finely chop the garlic, also add to sour cream and mayonnaise, pepper the sauce to taste and mix well.
4. Leave to stand in the refrigerator for 15 minutes so that all the flavors mix and open.

The sauce is ready!

More recipes you can find here: dishmagazine.com

#mealprep #recipe #sauce #dinner #food
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Dish Magazine

Dish Magazine

Quick recipes for every day

Dish Magazine is in Washington, United States.
5 months ago
Dish Magazine

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 #dumplingsImage attachmentImage attachment+2Image attachment
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