earth of maria

This vegan spinach artichoke dip is ready in under 30 minutes, using simple ingredients. Bursting with savoury umami flavours, it makes a fantastic appetizer or snack. It&#039;s also gluten-free, dairy-free, and a great time-saving option.

Vegan Spinach Artichoke Dip

olive oil

onion

artichoke hearts ((14 ounces 400 grams))

cashews (soaked)

oz silken tofu ((or 1 cup coconut milk))

tbsp mustard (ensure vegan)

tbsp miso paste

tsp salt

tamari

lemon (juice of)

spinach (loosely packed)

vegan cheese (optional)

Preheat oven.

Preheat the oven to 180 degrees C (350 F).

Cook onion and artichoke.

Heat the olive oil in a pan or skillet over a medium-high heat. Add the onion and artichokes, cooking for 5 minutes, until softened.

Blend.

Add the soaked cashews, sautéd onions and artichokes, tofu, mustard, miso paste, salt, tamari and lemon juice to a blender or food processor. Blend until as smooth as possible.

Add spinach.

Transfer the dip back into the pan or skillet over a medium heat and add the spinach. Stir continuously over a medium heat for a few minutes, until the spinach wilts. At this stage, taste and add more salt if needed.

Bake.

If using a cast iron skillet, sprinkle the dip with grated vegan cheese and add straight to the oven. Or, you can transfer to a round baking dish, sprinkle with the cheese, and add to the oven after that. Bake for 20 minutes, until crispy and lightly browned on top.

Serve.

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This vegan spinach artichoke dip is ready in under 30 minutes, using simple ingredients. Bursting with savoury umami flavours, it makes a fantastic appetizer or snack. It's also gluten-free, dairy-free, and a great time-saving option.

This sticky sesame cauliflower is totally delicious and ready in just 30 minutes! The crispy cauliflower wings are coated in a sweet, tangy sauce that&#39;s a surefire crowd pleaser. And it&#39;s vegetarian and vegan friendly too.

Sticky Sesame Cauliflower (Vegan Recipe)

all-purpose flour

tbsp baking powder

yeast

garlic powder

plant based milk (such as almond milk)

cauliflower (around 6 cups)

tomato paste

tbsp rice vinegar

tamari (or soy sauce)

maple syrup

tbsp Sriracha

cornstarch

water

tbsp sesame oil

garlic (minced)

tbsp ginger (freshly grated)

sesame seeds

Preheat the oven to 180 degrees C (400 F) and line a baking tray with parchment paper.

Make batter.

Add the flour, baking powder, nutritional yeast, garlic power, salt and plant based milk to a large mixing bowl. Whisk together thoroughly, until no lumps remain.

Prepare cauliflower.

Prepare the cauliflower florets. Trim the leaves from the cauliflower and then remove the stem, before chopping it into bite-sized florets.

Dip the cauliflower florets in the batter and shake off any excess batter before laying them out on the baking tray. Make sure to leave enough space between the florets. Now bake in the preheated oven for 25 minutes, until crispy and golden brown.

Make sauce.

Meanwhile, prepare the sauce by whisking together the tomato paste, rice vinegar, tamari, maple syrup and sriracha. In a separate mixing bowl, make the cornstarch slurry by mixing together cornstarch and water.

Cook onion, garlic and ginger.

When the cauliflower is almost done, heat the sesame oil in a pan over a medium-high heat. Add the onion, garlic and ginger, cooking for 3-4 minutes, until fragrant.

Mix cauliflower and sauce.

Add the sauce and cornstarch slurry, lowering the heat. Whisk continuously for around 5 minutes, until the sauce thickens. Remove from the heat and add the cauliflower wings, stirring together thoroughly.

Add sesame seeds

At the last minute, stir in the sesame seeds and serve.

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This sticky sesame cauliflower is perfect for a flavourful side dish or main course that's easy to make, vegan, and the best way to make cauliflower taste amazing! The crispy cauliflower wings are coated in a sweet, tangy sauce for a meal that will become a favourite for sure. Ready in 30 minutes.

Sticky Sesame Cauliflower

Soft, chewy gluten-free vegan sweet potato gnocchi! Serve with a sauce of your choice for ultimate comforting deliciousness. Oil-free and great for batch cooking and freezing.

Gluten-free Vegan Sweet Potato Gnocchi

oz sweet potato

tsp sea salt

tbsp ground flaxseed

rice flour (+ 2 tbsp)

tapioca flour

chickpea flour

Bake sweet potato

Preheat the oven to 200 degrees C/400 F and then bake the potatoes for around 45-50 minutes, until soft and caramelised.

Mash potatoes

Leave the potatoes cool until cool enough to handle and remove the skin and use this time to prepare the flax egg by sitting together ground flaxseed and water and leaving to soak for around 10 minutes. Then, mash the potato using either a potato ricer or a masher.

Combine potatoes with salt, flax egg, rice flour and tapioca flour

Add good quality sea salt and the flax egg, stirring together thoroughly. Next, combine with the rice flour and tapioca flour.

Add chickpea flour

Add the chickpea flour and knead the dough, making sure not to overdo it. You may need to add more chickpea flour than the recipe states, but don&#039;t add too much as this will result in gnocchi that are too dry.

Form dough into gnocchi

Transfer the dough to a well-floured surface and cut it into quarters. Roll a segment into a long tope and cut it into 1 inch segments, subsequently shaping them as you wish.

Cook

Bring a pot of salted water to a very light simmer. Submerge the gnocchi in the water, working in batches if necessary. Cook for 5 minutes, until they start to rise to the surface. Remove with a slotted spoon and set aside before moving onto the next batch.

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Vegan wonton soup from scratch! Make homemade dumpling wrappers, a delicious mushroom filling and flavorful umami broth for a comforting dinner, that&#039;s also freezer-friendly!

Vegan Wonton Soup Recipe

flour

porcini mushrooms

tsp black pepper

scallions

scallions (halved)

vegetable stock

oyster mushrooms

shiitake mushrooms

Pak Choi

soy sauce

Mix.

Add salt to lukewarm water and mix together. Then, gradually add plain flour, and continue mixing until a dough forms.

Knead.

Add olive oil, and knead on a lightly-floured surface for 5 minutes. Cover with a kitchen towel and set aside for 10 minutes

Make the wonton wrappers

Rehydrate porcini mushrooms.

Rehydrate the porcini mushrooms by soaking them in water overnight. There&#39;s no need to drain them before making the filling.

Cook filling.

Heat sesame oil in a frying pan or work over a medium-high heat. Add the porcini mushrooms, salt, black pepper and scallions. Allow to cook, stirring frequently, for around 7-8 minutes, until lightly crispy, but not dried out.

Make the mushroom filling

Roll.

Divide it into 4 sections to make the rolling process easier, then transfer a section onto a surface dusted with cornstarch, and roll it out into a very thin sheet. Flip it around 4-5 times to get the perfect result, and continue dusting with cornstarch to prevent sticking.

Make squares.

Remove the outer edges of the dough to form a square shape, then divide the square into nine smaller squares.

Shape.

Place around 1 tbsp of the filling in the centre of a wonton wrappers, then dip your fingers in water and wet the edges. Fold over the square to form a triangle, and press down to seal. Then, bring together the corners of the triangle to make the wonton shape. Repeat with the rest of the wrappers.

Make the wontons

Cook scallions and garlic.

Heat sesame oil in a large saucepan over a medium heat and cooking scallions and garlic for 5 minutes, until fragrant.

Simmer.

Add vegetable stock, shiitake mushrooms and oyster mushrooms. Cook for 10 minutes more.

Add Pak Choi.

Add soy sauce and Pak Choi. Stir together, and continue simmering for around 5 minutes more, until the Pak Choi wilts.

Add wontons.

Add the wontons to the broth, and simmer for around 5 minutes, until the dough is cooked through and they rise to the surface. Make sure not to overcook as to allow the wontons to retain their structure.

Serve immediately with sesame seeds and extra scallions.

Make the broth and cook wontons

This best vegan potato salad recipe with lots of vegetables is an ideal side dish for summer! Creamy and herby, with just the right amount of tanginess, it&#039;s great for BBQs and picnics. Guaranteed to impress vegans and non-vegans alike!

Best Vegan Potato Salad Recipe

potatoes (peeled and diced)

red bell pepper

carrots

dill

cilantro

pickles (diced)

vegan mayonnaise

tbsp mustard

thyme

Cook potatoes.

Generously salt a saucepan of water and add the peeled and diced potatoes. Cook until fully fork-tender, but make sure not to overcook. For medium-sized potato chunks, you will need around 12-15 minutes.

Prepare vegetables.

Prepare the other vegetables by de-seeding and dicing the peppers, peeling and dicing the onion, and peeling and chopping the carrots. Also finely chop the dill and cilantro.

Mix vegetables.

Drain and rinse the potatoes, and shake them a few times in the colander to fluff up. Then, transfer them to a large mixing bowl together with the vegetables, fresh herbs, garlic, pickles and lemon juice. Mix together thoroughly.

Add sauce.

Add the vegan mayonnaise, nutritional yeast, tomato paste, mustard and dried thyme. Mix together thoroughly once again. Serve immediately, or leave to chill in the fridge for 15 minutes.

https://embed.mediavine.com/videos/kacfn5vcdqtob5asvb9n

This best vegan potato salad recipe with lots of vegetables is an ideal side dish for summer! Creamy and herby, with just the right amount of tanginess, it's great for BBQs and picnics. Guaranteed to impress vegans and non-vegans alike!

How to make vegan falafel, that&#039;s crispy and crunchy on the outside, soft on the inside, and packed full of earthy, tangy flavour. Serve in a pita or flatbread, a salad or in a sandwich with a sauce of your choice. Gluten-free and easy to make in under 30 minutes, using simple ingredients.

Vegan Falafel (Gluten-free)

dried chickpeas (or 3 cups (2 cans) canned chickpeas)

garlic

buckwheat flour

tbsp rice flour

turmeric

tsp cumin

basil

salt

tsp smoked paprika

Soak chickpeas.

If you are using dried chickpeas, soak them in cold water for at least 3 hours, or overnight. Drain and rinse them, and pat them dry with a paper towel.

Dry chickpeas.

If using canned chickpeas, drain and rinse them, and pat them with a paper towel, making sure they are as dry as possible.

Transfer the chickpeas to a blender or food processor together with the onion, cilantro, garlic, sesame seeds, buckwheat flour, rice flour, turmeric, cumin, dried basil, salt, smoked paprika, olive oil, and lemon juice. Set aside 1/4 cup of the sesame seeds to coat the falafel. Blend on a low setting for a few seconds, until mostly smooth, but with a bit of texture left.

Scoop out around 2-3 tbsp of the mixture per falafel and shape them using your hands. If they stick, dip your hands in a little bit of flour before shaping. Dip the falafel in the sesame seeds on both sides and lay them out on a flat surface.

Fry.

To fry: To make fried falafel, heat a thin layer of olive oil or avocado oil in a large flat pan or skillet. Add the falafel to the pan, working in batches if necessary - it&#039;s important not to overcrowd the pan. Fry for around 2-3 minutes on one side, then flip and fry for 2 minutes more, until crispy and browned.

To bake: If you want to make baked falafel, preheat the oven to 180 degrees C (350F) before blending. Lay out the falafel on a large baking tray lined with parchment paper. Bake in the preheated oven for 25 minutes, flipping half way through.

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How to make vegan falafel, that's crispy and crunchy on the outside, soft on the inside, and packed full of earthy, tangy flavour. Serve in a pita or flatbread, a salad or in a sandwich with a sauce of your choice. Gluten-free and easy to make in under 30 minutes, using simple ingredients.

This vegetable and chickpea sheet pan meal is perfect for a vegan weeknight dinner or a meal prep-friendly option that&#039;s effortless and made with simple ingredients. It&#039;s also freezer-friendly and gluten-free.

Vegetable And Chickpea Sheet Pan Dinner

broccolini (chopped)

red onion (chopped)

bell pepper (de-seeded chopped)

carrots (peeled and chopped)

zucchini (chopped)

potatoes

chickpeas

oregano

tbsp tamari

paprika

Preheat the oven to 180 degrees C/ 350 F and line a large baking tray with parchment paper. Alternatively, you can lightly grease it with olive oil.

Add the broccolini, red onion, bell peppers, carrots, zucchini, sweet potatoes and chickpeas to a large mixing bowl. Stir together well, then add the olive oil, dried thyme and oregano, tamari, garlic, cumin, garlic powder and paprika, and mix together once again.

Transfer the vegetables and chickpeas to the baking tray, spreading them out into a single layer. Bake in the preheated oven for 35-40 minutes, until all of the vegetables are cooked through and crispy.

This vegan butternut squash risotto with asparagus is cheesy, savory, and perfectly comforting! It&#039;s perfect for a date night either as a side dish or a main course. You won&#039;t believe this meal is entirely dairy-free!

Vegan Butternut Squash Risotto

butternut squash

butter

Arborio rice

tbsp soy sauce (or tamari)

tbsp apple cider vinegar

vegan cheese

asparagus (chopped)

spinach leaves

tsp black pepper (or

Prepare butternut squash.

Cut off the top and bottom 1/2 inch of the butternut squash. Then, use a vegetable peeler to peel the entire squash. Afterwards, proceed to cut it in half vertically, and scoop out the seeds. Dice into bite-sized pieces - you will need around 1/2 a butternut squash, or 2 cups, for this recipe.

Bake butternut squash.

Preheat the oven to 350 degrees F/180 degrees C and line a baking tray with parchment paper. Transfer the cubed butternut squash to the tray and drizzle with the olive oil. Bake in the preheated oven for 25-30 minutes, until tender and golden.

Cook onion and garlic.

Meanwhile, melt the vegan butter in a flat-bottomed pan over a medium heat. Add the onion and garlic and cook for 2-3 minutes, before adding the cumin and garlic powder and cooking for 2 more minutes.

Make risotto.

Add the arborio rice and allow to cook for around 3 minutes to brown the rice slightly. Then, start pouring in the vegetable stock around 1/2 cup at a time, stirring continuously until it fully absorbs before adding more stock. The whole process should take around 20 minutes.

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Top 12 earth of maria recipes from across the web

The most viewed earth of maria recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Spinach Artichoke Dip

Sticky Sesame Cauliflower (Vegan Re...

Gluten-free Vegan Sweet Potato Gnoc...

Vegan Wonton Soup Recipe

Best Vegan Potato Salad Recipe

Vegan Falafel (Gluten-free)

Vegetable And Chickpea Sheet Pan Di...

Vegan Butternut Squash Risotto

Easy Vegan Mushroom Stroganoff

Sweet And Sour Chickpeas And Green ...

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The most viewed earth of maria recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine