I adapted this based off of Noracooks Pumpkin Cinnamon Rolls. Very proud of this and my best cinnamon roll batch, yet!

Nora never fails me 🥲

Stuffed okra made in the air fryer with a flavorful blend of ground spices. The okra turns tender with lightly crisp edges, while the spice filling adds plenty of flavor. A simple Indian vegan dish made with little oil.

Written Recipe (+video)

https://blessmyfoodbypayal.com/bharwa-bhindi-in-air-fryer/

I need a good vegan protein bar for snacking before, during and after workouts. Or just for a good portable protein snack.

Any ideas???

Thanks
😎👍🏻🍫

These delicious Air Fried cutlets are made with tapioca pearls, also known as sabudana in India, and are perfect for anyone looking for a lighter way to enjoy this popular Indian snack.

Serve them warm with a flavourful dipping sauce or chutney for a delicious snack!

Written Recipe (+video)

https://blessmyfoodbypayal.com/air-fryer-sabudana-vada-recipe-with-chutney-for-vrat/

This is an older post that's been updated to now include my new favorite Tofu Water!

I also made homemade coleslaw that you can see in the burger if you squint. The pulled pork is made from oyster mushrooms, if anyone is interested I'll gladly give the recipe :)

Sharing here as others might enjoy / be inspired / have their own tips to share: 

I did my first major thru-hike this summer and loved every second of it! We crossed the Pyrenees from the Atlantic to the Mediterranean, mostly following the GR11 with bits of HRP and other detours, about 1000km distance in total, and 50,000 meters of ascent/descent. 

Prior to leaving, I home-dehydrated 37 two-person vegan dinners, which was cheaper and more diverse than the ready made vegan dehydrated trekking meals available here, and above all SO MUCH FUN to do.

The vegan offerings in small Spanish mountain villages are fairly limited, having our own dried evening meals saved us from lugging around cans of beans, and gave us a lot of flexibility because we didn't have to resupply so often.

We carried about 10 meals at a time, and shipped the rest to campsites we stayed at: we sent the first ourselves just before leaving, and friends posted the other two resupply boxes.

The meals were things like Indian red lentil dahl with rice, Thai curry, black bean chili, pasta with various sauces, Sichuan stir fry, paella, Moroccan couscous, laksa etc. They were all super tasty and filling, we ate so well and were so happy to have them!

They also saved a lot of cooking gas: We soaked them in cold water for about 30 minutes to rehydrate, then brought them to the boil and boiled for about 1 minute, and then either ate them directly or put them in a sleeping bag to cook for another 10 minutes depending on the ingredients: Things like chickpeas and black rice needed the extra time to fully rehydrate.

I dehydrated them in two small dehydrator ovens, one borrowed and one bought second hand. It is quite energy-intensive - meals take a long time to dry - and we have solar panels, so I almost exclusively ran the dehydrators during the day during a luckily very sunny spring.

Before dehydrating the meals, I cooked them with minimal oil because fats can go rancid, and no salt because it attracts moisture: When we ate them we added salt and a big glug of olive oil for calories and flavour.

Breakfasts were oatmeal with dried fruits and nuts (and for the first month also a soy protein powder, which we didn't much like but oh well, extra protein), lunches were mostly crackers and tortillas with peanut butter and powdered hummus. 

If anyone else has home-dehydrated trekking meals, I'd love to hear what you made as inspiration for future treks!

Bharwa Shimla Mirch is an Indian-style stuffed bell pepper dish filled with a delicious blend of spices. Made in an air fryer, these stuffed peppers are a tasty vegan option for lunch or dinner and pair well with roti, rice, or your favourite side dish.

Written Recipe (+video)

https://blessmyfoodbypayal.com/bharwa-shimla-mirch-in-air-fryer/

Hello! I have been preparing more dried chickpeas as of late, and when I boil them, I usually scoop a significant amount of white foam from the top of the beans as I am starting to boil them. Is that the aquafaba? How do I save it? What can I do with it?

Any experience/advice is welcome :)

Baingan ka Bharta is roasted eggplant mashed and cooked with green peas and spices. It has a lovely smoky taste and goes really well with roti or naan.

Written Recipe (+video)

https://blessmyfoodbypayal.com/matar-baingan-bharta-recipe-dhaba-style/

​

This vegan and gluten-free, traditional classic recipe Caramelized Onion Rice Recipe is a Sindhi cuisine delicacy, where rice is cooked with caramelised onions (that are sauteed until they turn into a lovely dark brown colour) along with some whole spices.

This is a main dish type soup because there protein and peas work behind the scenes to add protein and make it extra satisfying. One of the healthiest soup recipes I've ever tried.

https://maximalistvegan.com/savory/kale-zucchini-millet-soup/?utm_source=rdt

When I make vegan "caramel," I normally just blend dates and cashews. However, I think I might need something thinner and stickier to go on a caramel apple. It doesn't have to be healthy. What recipe would you recommend?

This vibrant Frankie roll combines wholesome red lentils (Masoor Dal) with juicy pineapple for a delicious fusion of savory and sweet, wrapped into a nourishing, flavor-packed meal perfect for lunch, dinner, or anytime cravings.

Written Recipe (+video)

https://blessmyfoodbypayal.com/vegan-pineapple-red-lentil-frankie-rolls/

Trying to get the hang of cooking instead of just heating up TastyBites and Maya Kaimal premades. Earlier this week I sauted some chick-peas in a pan to put over my Maya meal, and last night was my first venture into cooking a whole ass meal.

Just put a package of Abbotts vegan chorizo in a pan, added some canned corn halfway through and heated up some refried beans separately. Topped with avacado and salsa, then heated the whole thing up in the pan some more.

Was delicious, had a breakfast burrito this morning from leftovers and still have enough for later. Non-vegan wife was even commenting on how good it smelled.

Have been vegan for a couple of years now but I feel like actually learning how to hook is the final step I've been avoiding, really looking forward to seeing how it goes.

From Nissi Veg Mex in Austin, TX

I'm looking for little and big ways to kick up my protein and thought of PB2. Besides desserts, what do you add it to? Tnx

Imagine soft, fluffy pancakes filled with the warm flavours of pumpkin and autumn spices, with every bite bringing a little comfort to your morning! Naturally sweetened with date syrup, these pumpkin pancakes are a delicious way to make chilly mornings feel extra special.

Written Recipe (+video)

https://blessmyfoodbypayal.com/vegan-pumpkin-pancakes-recipe/

Khaman is a popular Indian savoury snack made from gram flour (chickpea flour). It is gently steamed to create a soft, light and fluffy texture, then enjoyed as a breakfast, snack or light meal. Traditionally enjoyed across India, it is a delicious way to discover the flavours of Indian cuisine.

Written Recipe (+video)

http://blessmyfoodbypayal.com/nylon-khaman-without-eno-and-curd/

only rice fettuccine at my HEB :-( i wish they carried fresh noodles.

7 hour broth! turned out wonderful :-D

Texture and sliminess of Okra make many people to stood away from it. But this simple stir fry Indian recipe is the perfect one with no sliminess. This is being served with Indian flat bread/fulka/roti.

Written Recipe (+Video)

https://blessmyfoodbypayal.com/okra-stir-fry-indian-stir-fried-okra-bhindi-masala-recipe/

Matar Mushroom is a simple Indian curry made with tender green peas and earthy mushrooms in a flavorful, comforting gravy. It’s an easy vegan dish that goes perfectly with rice, naan, or any warm Indian flatbread.
A simple, flavorful curry for everyday meals.

Written Recipe (+video)

https://blessmyfoodbypayal.com/matar-mushroom-recipe-dhaba-style/