#nooch recipe

[vegan-nom-noms]

Creamy Vegan Pasta With Peas And Mint

#pasta #dinner #savoury #food #recipe #recipes #vegan #veganism #vegetarian #plantbased #plant based #dietitiandebbie #peas #mint #nooch

[corbinite]

coconut cream my beloved

#mine #food mention #I've been adding coconut cream to a bunch of recipes and it's great #I'm out of my regular staples atm and have been experimenting with what I have left in the pantry #and #sliced potatoes in a can plus nooch plus many herbs and spices plus coconut cream in the oven for like 30 minutes in a 9-inch round #is so good #it's like a vegan cheesy scalloped potato but more complex #and it's all like canned food

[hyggehooligan]

NOOCH

#vegan #vegan discourse #vegan recipes #nooch #nutritional yeast

[swagging-back-to]

gonna make some pesto tonight

#recipe plan in tags #rotini pasta #froz brocc spinach and cauliflower #onion garlic celery #then for chunks in the pasta im adding cabbage and maybe garbanzo beans. #then lots of olive oil seasonings and nooch #oh and also a couple brussel sprouts and a handful of peas for the sauce.

[morethansalad]

Jamaican Feast (Vegan)

🌱 Rice and peas (the traditional recipe uses kidney beans but I had pigeon peas to use up so I subbed them in)⁣

🌱 Scrambled ackee with thyme, spring onions, onions, garlic, scotch bonnet & some nooch for a little cheesiness⁣

🌱 Jerk tofu⁣

🌱Grilled pineapple⁣

🌱 Callaloo w/ onions, peppers, scotch bonnet, garlic, thyme & tomato ⁣

🌱 Plantain⁣

#vegan #not a recipe #jamaican cuisine #rice #rice bowl #rice and peas #kidney beans #ackee #pineapple #callaloo #amaranth #tofu #jamaican jerk #scotch bonnet peppers #plantains

[lizbethborden]

Some Instagram video of a Milk Street recipe came up on my feed and I tried it this morning... oh my god (female) you have to try it wimmin (and token males). It's crispy breadcrumb fried eggs. Mix breadcrumbs inside a skillet with a ton of grated parmigiano or similar (or nooch), smoked paprika, dried woody herb (I used oregano, original recipe uses thyme), salt, and pepper, add a drizzle of olive oil and mix, then turn on medium heat and toast until lightly golden. Make divots for whatever quantity of eggs you want to add, crack eggs into the divots, then lower the heat and cover the pan to cook the eggs. (Might need a splash of water to help steam.) You can also break the yolks if you like them over hard. When the eggs are done, you lift them out of the pan with this coating of crunchy breadcrumbs attached and then top with the remainder. what the FOCK

[aquietanarchy]

Yarrow, do you happen to have any good vegan recipes that you'd be comfortable sharing on tumblr at all? Have been trying to eat way less meat and am somewhat hankering for more recipes than my two vegetarian cookbooks have. (Hope you're doing well!)

sure thing! it might get a bit long because i really like food. you know how some dogs are primarily food-motivated and will do anything to get a treat? i am one of those dogs lmao

i'm really bad at making decisions, including what to eat, so lately i've been "stealing" some recipes from Purple Carrot. the whole meal plan/food delivery thing doesn't seem practical to me, but they post all their recipes for free online and i really enjoy a lot of their ideas, just modifying them a bit for my own needs. for example last night i made this Crispy Harissa Tofu, except a) didn't have fresh mint available so i used dried basil; b) had raisins in my pantry already so i used those instead of currants; c) couldn't find harissa locally so i literally just used sriracha, and made a separate dijon mustard-based glaze for my husband who can't handle spice; and d) i'm okay with honey so i used that instead of agave. (maple syrup or simple syrup works too as a vegan sweetener) ...so a lot of my cooking is stuff like that, finding a recipe and only vaguely following it. i've been modifying Purple Carrot ideas for maybe the last month and a half or so. only having 8-15 recipes to choose from helps a lot with my decision fatigue so i might be doing this for a while xD

here's some more websites that i like to look at for inspiration:

From My Bowl

The Buddhist Chef

Minimalist Baker (not everything here is vegan, but still a lot of good, simple ideas)

Cheap Lazy Vegan (the title of this one says it all <3)

Shane and Simple (i don't agree with the whole diet-culture flavored "oil free" thing, but i remember really liking a squash casserole i made from here before)

Plant-Based on a Budget (i followed some of their meal plans back when i was first going vegan and they were very helpful! i got sick of oatmeal real fast though and am only in the last few months enjoying it again)

Pinch of Yum (again, not all vegan, but still plenty of ideas)

Holy Cow Vegan

Rabbit and Wolves

Here's a few easy staple dishes that i fall back on regularly:

-spaghetti: you can spruce up canned marinara by first cooking onions and garlic in margarine before adding the sauce, and get some protein in there by either using plant-based "meatballs", lentils, or textured vegetable protein. you can also make a nice mock-parmesan topping by adding walnuts, nutritional yeast, onion powder, and garlic powder to a food processor and pulsing it until its crumbly. or just use a generous amount of nutritional yeast. i know i'm being that stereotypical vegan by hyping up nooch but it's SO good and life-changing i swear to dog

-tofu stir fry: press extra-firm tofu to get as much moisture out as possible and cut it into cubes. fry in sesame oil with seasonings of choice. (salt and pepper, of course; if you can get or make a Chinese Five-Spice blend that works really well; otherwise i would probably fall back on a blend of cumin, cinnamon, anise, and ground ginger). cook the tofu on high heat for about 3-5 minutes and set aside, then dump a bag of frozen stir-fry vegetables into the same wok or skillet and continue to cook on high heat. add in minced garlic (i keep a jar of pre-minced garlic in my fridge because i'm lazy), ginger paste (again; lazy), some brown sugar (or other sweetener), a hearty splash of soy sauce (or tamari), and some lime juice (or other acid-- i was out of lime juice the other night so i used rice vinegar, and that worked well) ...you can see i don't really "measure" things lol. cooking is an art and baking is a science which is why i don't bake serve cooked vegetables and tofu on top of rice or noodles

-rice bowl: rice and beans!! canned beans because who has time for beans!! very good with roasted broccoli, sweet potatoes, brussels sprouts, or butternut squash(you can roast most vegetables straight from frozen) and topped with a creamy sauce. if you're in the Pacific Northwest of the US and can get your hands on it, i highly recommend Yumm Sauce. i am addicted to this stuff and go through it too much so i've had to start to looking for alternatives because it is admittedly a bit pricey for how quick i can go through a bottle. a lot of vegan creamy sauces will call for soaked cashews, which requires a level of forethought i can't usually commit to, but is worth it when i remember to soak the cashews beforehand. other than that, tahini is my go-to base for a creamy sauce; i just whisk it together with lemon juice, syrup, garlic, some water, salt, and pepper.

creamy root vegetable soup: start by sauteing your aromatics (onion, garlic, leek, shallot etc) in olive oil. add Root Vegetable (carrots, potatoes, parsnips, beets, celery root, whatever you have on hand) and continue to saute for about ten minutes. add vegetable broth and a can of coconut milk. bring to a boil then reduce heat and let it simmer for about 20 minutes. add some acidity at the last minute, with vinegar or citrus juice. you can use an immersion blender to make it extra creamy or just eat it as-is

salad: arugula, spinach, or a spring mix for the greens, plus nuts and dried fruits, and some mock-chicken strips if i'm feeling fancy. make an easy vinaigrette dressing with olive oil and balsamic or red vine vinegar, plus a bit of salt and pepper and maybe some dijon mustard

general vegan tips:

-most tofu recipes are best with extra-firm tofu. just press it first by placing it on a plate, covering it with paper towels or clean kitchen towels, and then put another plate on top and let it sit for a bit. but if you're pressed for time, in my experience usually just firmly and thoroughly patting it as dry as possible before cutting works good enough

-while i love cooking, i'm also aware that i'm liable to run out of spoons at any moment, so i allow myself to take as many shortcuts as i can. pre-minced garlic and ginger paste, pre-made spice blends, even pre-cut and frozen produce, etc

-salad greens can last up to two weeks in the crisper if you put a paper towel in with the bag/box

-mushrooms last a lot longer if you store them in a paper bag

-oat milk is my favorite plant milk because it's very creamy and is much more neutral tasting than soy or coconut. if you're trying to replace milk and fat is one of the main things you're getting from that milk, try not to use almond milk because it's thin and sad and flavorless

-cooking oatmeal with oat milk is existentially weird but overall tasty

-there are a lot of great meat alternatives out there nowadays! Gardein has good frozen meatballs and chicken strips; Beyond Meat makes good burger patties and sausages; Field Roast also makes sausages that i enjoy; and Tofurkey has some good chicken alternatives. if you can find it, young jackfruit makes a really good alternative to pulled pork. i made some tacos with it a while back and it was uncanny how meat-like it was. the only thing with jackfruit is you might want another source of protein with your meal, since the fruit itself doesn't have much i don't think

-any balanced meal imho should have a combo of carbs, protein, and fat. mix-and-match plant-based macronutrients to find what works for you. grains are a good source of carbs: i love white rice (easy to cook), couscous, millet, and even the occasional quinoa; legumes and nuts provide a good amount of protein; nuts and seeds are also great for fat, along with coconut and avocado

-nutritional yeast nutritional yeast nutritional yeast nutritional yeast nutritional ye

-oreos are vegan thank god for oreos

hope this little ramble was helpful! :3

#answered #fannish-snailien #like. i really AM food motivated #i make meal plans for each week and it's absurd how much it helps with my depression #like...having yummy stuff to look forward to is enough to get me out of bed and semi-functional lmao #fuck diet culture #if food is my motivation for living a good life then GOOD i have a reason to live bitch!!! #my other piece of advice is related to this: if you're going to plan recipes make sure they're recipes you're excited about #don't feel obligated to eat something if it's healthy but not appetizing #idk my two cents #long post #food #recipes #vegan #plant-based #veganing on main #resources

[hasufin]

Tasteless

I'm currently making a vegan croquette recipe which my spouse sent me.

And I'm very glad that my spouse sent this to me - they're... kinda food-indifferent, and it's hard to get them to engage with the basic "what are we going to have for dinner"; they'd often rather just have a food pill (which is... not really a thing). And they don't cook, so they don't recognize all the red flags.

Of which there are many.

Of course, the site commits most of the regular food sins: long-winded bullshit made-up story about the supposed emotional connection with the recipe, too damned many ads, confusing and deceitful links in the middle of the page, &c. That it calls for important things without any real measurements - 4 "large" russet potatoes - um, how big are your "large" russets? Because those come in sizes from "that's a typical potato" to "this is bigger than my cat". And "cook for 15-20 minutes until tender". And the incredibly wordy many steps for how to boil potatoes - which I can forgive because everyone has to learn somewhere, but gods-be it's boiling potatoes, it's not six steps.

But then there are the vegan-specific food blog sins. Like 4 russet potatoes with no herbs and only a vague "salt and pepper to taste". Babygirl, that's glue. You'd made a recipe for glue. And then there's the useless tagging of "vegan" on everything, which makes it obvious this was a modified non-vegan recipe. Thanks, I'm supposed to use vegan butter and vegan milk and vegan breadcrumbs so this is vegan. Shall I use vegan beef to make vegan steak?

Then the magical thinking with the other vegan fave: "nutritional yeast to give it a cheesy twist". Nooch does not taste cheesy. If you think nooch tastes cheesy, you have forgotten about cheese. Cheese is a myth to you, told by your grandparents from half-forgotten memories. You have carved out a thing which you have named cheese, based on the longing for cheese, and have never even seen a picture of cheese in a textbook.

Now, I am making this. But I have modified it so much it is unrecognizable. Because I don't hate food; I don't resent having to eat; and I don't view cooking as a tedious thing I would avoid if possible.

#food #vegan #recipes

[oeht]

i made meatloaf and broccoli tonight both of which I am very good at. I messed with my meatloaf recipe a fair amount so we'll see how that turned out but I did my usual with the broccoli- fresh garlic, gochugaru flakes, lemon, honey butter, nooch and then broiled after baking for a bit

[nameless-and-joymaking]

top 5 favorite recipes to cook!

oooh great question! ty for asking. (not counting family recipes) my top five is:

gabe erales' coconut veracruz (bc i like feeling like a top chef)

justine doiron's chickpea soup with parsley oil (the color!)

ottolenghi's smashed cucumber salad (highly recommend ottolenghi test kitchen in all things but its cucumber time rn so)

tofu katsu/schnitzel/any thin cutlet of tofu breaded and fried (you can make it vegan by using nooch in the breading or do parmesean. i do it with a v european sauce- white wine butter capers etc)

im a big sandwich guy so meike peter's sardine and lemon sandwich with pesto and cherry tomatoes (preserved lemon is my shit)

ask me my top five anything!

#theres also a fantastic confit tomato pasta salad i started making this summer by carolina gelen

[nomorerww]

anyway enough of me screaming into the void

I recently made vegan egg McMuffins with just egg, violife cheddar and morning star sausage patties. If you get the pan really hot and then add a little bit of water before adding a cover, the cheese melts in like 20 to 30 seconds! The chickpea spread is basically my own recipe which combines stuff I've read from theeburgerdude's site and other places. I used chickpeas and artichoke hearts as the base. I don't recommend adding nooch to this, It throws the recipe off. The other bowl is saffron wild rice mix with kimchi and veggies.

#recipes

[healthyskillz]

Since it's almost officially winter, I have to act up on my fall/winter bucket list!

For my "warming breakfast recipe" I wanted something packed with veggies but not a smoothie (too cold) nor oatmeal (not ready to try the savory oatmeal again). Stumbled across a recipe for a vegan quiche and realized I had all the ingredients at hand, except smoked tofu instead of regular and yellow beet instead of normal.

It came out sooo delicious!!! The smoked tofu and nooch give it this ham and cheese flavor, the pumpkin crust is luscious and the beets (Chioggia) are super sweet. Had a slice for dinner but can't wait to have this for breakfast tomorrow!

#vegan #quiche #breakfast #meal prep #eat your veggies #pumpkin #tofu #spinach #vegan protein #recipe #bucket list 23/24

[wabisabikitchen]

From IG sarahsveganrecipes

This wasn’t too complicated or time consuming, but definitely not the simplest recipe either since you have to make tofu crumbles, pasta, and sauce. Medium effort recipe. Julia and I really enjoyed it! Would definitely make again. Crumble the tofu smaller next time to make it crispier. I used nutritional yeast not nooch. It’s satisfying too w all the protein from the tofu in sauce and crumbles. A lot of the ingredients are pantry staples too which is nice.

#healthy #easy #dinner #pasta #leek #miso

[zogsblog1]

Basic Spaghetti Aglio e Olio

Heyo peeps!! Been a little while, I've been moving house and getting back into the groove of Uni. Life's good.

Before moving out of my last student accommodation, I had a little board game night with my roommates. Before that, though, I cooked one last meal in that quaint student kitchen: Spaghetti Aglio e Olio (Spaghetti with garlic and oil). I actually ended up making a little too much, and it took me a couple hours to finish it all... but it was worth every delicious bite.

Just before eating, I saw my roommate in the hallway getting ready for bed and showed her my creation. She said that it smelt very good, although she couldn't try any due to brushing her teeth. Today she asked me for the recipe so she can make it herself. This one is for you Eline! <3

Disclaimer by the way, this is not my recipe. It is a classic Italian dish that I love to eat, and so I must share it :)

Ingredients (for about 2 servings)

160g of spaghetti (about 2 👌fulls)

a nice glug of olive oil (about 6 tbsp)

3 cloves of garlic cuz we're garlic girls

a good grating of parmesan (I used Violife) / nutritional yeast

a handful of parsley (fresh or dried, but fresh is better)

salt + pepper

Method

In a large pot, bring about 1.5 litres of water to a boil. You want to make sure that there is not too much water so that the resulting pasta water is starchy enough to thicken up the sauce. Once the water is boiling, add in a lot of salt so it's as salty as the sea, and then add in your pasta. Cook this for just a couple minutes less than the package instructions.

Whilst the pasta is cooking, heat up your olive oil in a medium/large frying pan. Whilst this heats up, mince your garlic gloves and parsley.

Add the garlic to the oil, stirring around till wonderfully aromatic. Make sure to keep a low to medium temperature for this, as burnt garlic tastes really bad.

Next, add the parsley and a few twists of freshly ground black pepper to the pan, and stir until fragrant.

The pasta should be done or almost done at this point. Once it is, drain the pasta, and save about a mug-full of the pasta water.

Add the pasta to the frying pan and toss it around a bit. Then add in the pasta water, little by little, and stir together until the sauce coats everything beautifully.

For a little extra loveliness, add in your parmesan/nutritional yeast now.

Give everything a good stir, and serve up straight away. If you like, you can garnish with a little extra parsley and parmesan/nooch.

Bonne Appetit / Eets smakkelijk :))

---

I won't have an accompanying YouTube video this time as I am in the middle of moving all my stuff, and it's a little difficult to film without all of the things I need :) I drew a little picture instead.

<3 <3 <3

#cooking #italiancooking #wholesome cooking #comfort food #italian #pasta #pasta cooking #recipes #foodies #food #delicious #dinner #lunch #tumblr foodies #vegetarian #vegan #vegan recipes #vegetarian recipes #simple recipes #easy recipes #cheap recipes

[fmhiphop]

FM Spotlight: Noochie Drops A New Single "Too Grown" In Collaboration With Alex Vaughn

Noochie is about to bring the summer sizzle to a close with his fresh new single "Too Grown" – and it's not just for lovebirds. It's for anyone craving some smooth tunes to soak up those fading sun rays! The "Hennything" rapper teams up with the DMV's own Alex Vaughn, creating a musical duo that's hotter than a sandcastle in July. They delivered the slow jam we never knew we needed, right at the perfect time – when those sunsets whisper secrets and the stars twinkle in approval. The song kicks off with a melodic beat that's like a cozy blanket for your ears. And guess who's grabbing the mic first? Alex, belting out lyrics that are a reality check for her man – you better hold onto this one! In addition, Noochie drops verses that are like love letters to the max. Ever heard someone rap about admiration so sweet it could give you a toothache? Well, Noochie's got it covered! The cover art for the single is a mood! Legendary Jamel Shabazz took that love vibe and turned it into something truly special. He bottled up romance and poured it all over that artwork. Grammy-nominated producer Chris Wright is the brains behind that ear-candy beat. The miracle his fingers worked up is breathtaking! Chris must have taken Cupid's arrows and turned them into musical notes! But, what's the story behind the scenes? It's a love tale fit for the ages. And Noochie and Alex are the main characters. All streaming platforms below are now offering "Too Grown." Apple Music | Spotify | YouTube Music | Deezer | TIDAL Introducing Antwon Vincent: Unmasking The Noochie Genius Meet Antwon Vincent, the genius behind the stage name Noochie. This isn't just any 28-year-old – we're talking about a rapper and musician hailing from the heart of the action, Washington, D.C. But Noochie didn't just pop up on the scene like a surprise birthday cake. He wowed everyone with an outstanding performance right on his own front porch! And who joined him in this musical showdown? The legendary gogo band, The Backyard Band! That's like bringing the party to your doorstep.   View this post on Instagram   A post shared by Nooch (@noochiemusic) And then there's the grand title! Noochie has officially earned the crown as the Face of Washington D.C.'s urban music and culture. He's a prince, the real deal, and a gold-crowned king! Now, what would you do if The Backyard Band suddenly turned your porch into the ultimate concert stage? And who else can say they've become the official face of their city's music and culture? Noochie didn't just knock on the door of fame; he opened it and claimed his throne! From 2012 Debut To Global Swagger Zoom back to 2012, and boom, our D.C. rapper hits the scene with his debut project, sending ripples across the globe! Fast-forward to now and he's got fans worldwide hooked on his beats and rhymes. The Front Porch Freestyles is a series tailor-made for hip-hop heads, where our rapper drops rhymes that hit harder than a grandma's secret cookie recipe. And where do you find this lyrical feast? On his social media – it's like getting a front-row seat to the coolest rhyme party ever.   View this post on Instagram   A post shared by Nooch (@noochiemusic) However, you wouldn't believe who's vibing to his beats. Common, Wale, Lil Uzi Vert – a casual squad of superstar co-signers. They're like hip-hop Avengers assembling for a jam session! And you know you're onto something when the Grammy Board extends a special invite. In addition, Noochie got the nod to rock the stage at the Grammy Board's summer block party. He's so stoked, he's already practicing his Grammy acceptance speech in the mirror! "Bleachers" And More Tracks Streamed By Noochie Projects like "Product of the DMV" and "Sneaky Tape" – have already racked up 100,000 streams and counting! Listen to "Product of the DMV" here. The music universe hit the repeat button on these hits! Listen to "Sneaky Tape" here.  The freshest track that's making streams go wild – "Bleachers" has received over 140,000 streams and is still climbing. Is there a dance party happening in everyone's living room right now, or is it just me? Follow the rapper @noochiemusic on Instagram and YouTube for updates and more! Written by Nikiya Biggs | LinkedIn | Twitter | Facebook Follow and like FMHipHop on Spotify, Facebook, Twitter, Instagram, and YouTube! Read the full article

[nawetlubieplacki]

Vegan coconut dahl

This take on an Indian classic comes together in one pan and is perfect for batch cooking. It’s a recipe I’ve had on repeat for years - hope you’ll love as much as I do 😊

Makes 6 portions, keeps for 3 days. We make on Sunday and finish on Tues.

INGREDIENTS (in order of cooking)

2 medium red onions, diced 2 tbsp fresh ginger, minced 2 tbsp fresh garlic, minced (about 6-8 cloves) Spice mix: 1tbsp coriander, 1tbsp cumin, 1tsp turmeric, 1tbsp curry powder, ½ tsp cinnamon, ¾ tsp cardamom, 1/2salt, 4 bay leaves  500g dried red lentils, rinsed well 4 large diced tomatoes  2 x 400ml tins coconut milk 1 stock cube, dissolved in 100ml water ~ 100-150ml more water to ensure the consistency is runny and the mixture drips off the spoon 3 tbsp nooch Juice of one lime 

Tempering: 2 tbsp oil, 2 sliced garlic cloves, 1tsp coriander seeds, 1tsp cumin seeds, a few whole peppercorns (bash the whole spices in a pestle and mortar) 4 curry leaves 

To serve: Fresh coriander, yoghurt, lime juice, fresh chilli, nigella seeds, naan or toast. 

METHOD:

💚Sweat down the onions on a low/medium head with a pinch of salt for a full 12 minutes, stirring constantly. This is very important as it sweetens the flavour of the curry. Add the fresh garlic and ginger, saute for 5 mins more. Add the spice mix and ½ a tsp salt, saute for 3-4 mins until the mixture begins to stick but doesn’t burn.  💚Rinse and add the red lentils, break them apart with a wooden spoon and coat them very well in the curry base. Then add the diced tomatoes, mix well.  Add the stock cube dissolved in hot water, then add both tins of coconut milk, stir and combine everything very well. Taste and season with salt and pepper if you need to, add more water to achieve the consistency in the video.  💚Add the nooch, mix again, then bring the pan to a bubble and reduce to a simmer, cover and leave to slow cook for around 1 hour. You’ll need to stir it occasionally to ensure the mixture doesn’t stick. Keep tasting and seasoning as you wish. CONT IN COMMENTS  @sophsplantkitchen on IG

#vegan #obiad #przepis #przepisy #recipe #recipes #indyjskie #czerwona soczewica #indian #foodie #food #veggie #veganlife #veganfood #weganizm #wegan