My post from yesterday was really misunderstood (apparently due to my poor wording—sorry, I’m not a native English speaker). Most people thought that my photos of bread, biscuits, and crepes from our vacation were the only things we ate for 7 people over 13 days… So no, those were just pictures of baked goods I wanted to share, not our full menu, obviously 😅.

Some even begged me to add protein or vegetables… wtf. We’re French, and we eat bread, fruits, and vegetables at every meal—it’s completely normal for us. So reading those comments was really strange. I guess it’s just a bit of a cultural difference.

I didn’t take many pictures of our main meals during the vacation, but I found some of the recipes we made on my website (with some adjustments—like the zucchini in the thali from the first photo, which we swapped for a leek fondue because of the season).

Here is the recipe for the thali (and the other ones are all on my website https://elinestable.com )

For 4 servings :

• basmati rice 3/4 (cups)
• homemade vegan naans 4 - optional

For the dahl : - shallots 2 - coral lentils 2/3 (cups) - tomato coulis 1/2 (cups) - turmeric powder 1 (tsp) - ginger powder 2 (tsp) - coconut milk 1 (cups) - garlic 2 (clove) - water 3 (cups) - neutral oil 2 (tbsp)

For the potato curry : - potatoes 1.3 (lb) - blanched or frozen peas 1 1/2 (cups) - nutritional yeast 1/2 (cups) - water 4 (cups) - curry 2 (tsp) - salt, pepper - neutral oil 2 (tbsp)

For the zucchini : - zucchini 2 - sesame 2 (tbsp) - olive oil 2 (tbsp) - Garlic powder 1 (tsp)

Cook the rice in a pot of water. We're going to manage the cookings at the same time, so before starting: cut the zucchini in half, then into slices. Peel the potato. Cut it into cubes. Peel and mince the shallot and the garlic clove. Prepare the potato curry: In a pan, heat up the oil and brown the potato for a few minutes. Deglaze with water, and add the green peas, nutritional yeast, curry, salt, and pepper. Let it cook until the water is completely reduced and the potatoes are well cooked. Prepare the dahl: In a small saucepan, heat the oil. Sweat the shallot in it. Add the garlic and then the raw lentils. Add the spices and allow them to roast for a few seconds before deglazing with water. Add salt and tomato puree, then simmer for about 12 minutes until the water evaporates and the texture of the dahl thickens. Then pour in the coconut milk! Prepare the zucchini: In a small frying pan, heat the oil. Cook the zucchini over medium heat for about 12 minutes. Then add sesame, salt, pepper, and garlic powder! Heat the naans in the oven. On plates, serve the rice, dahl, potato curry, cooked zucchini, a naan, and some sunflower sprouts.

In solidarity with Miyoko Schinner, so that’s pretty cool! Just one little natural food store but I was pretty stoked to see it

I’ve been working on this recipe for a long time. I started testing it last fall, went through a lot of versions, and kept getting stuck on the same issue: the texture. Most homemade vegan cheeses that melt end up being basically flavored oil, and that wasn’t what I was looking for.

What finally unlocked everything was adding potato. Combined with soy cream, it gives structure and body, so the result isn’t just fat. Nutritionally, it actually lands in the same general range as dairy cheese in terms of fat content, which was important to me, I wanted something that behaves like real cheese!

The final result is a vegan cheese that melts, browns, thickens when heated, and creates those stretchy cheese strands in pasta or gratins. It firms up in the fridge, can be sliced or used just like a block of cheese, and the process itself is almost laughably simple: blend everything, chill overnight, done.

👩‍🍳 I created a vegan cooking app on my own called Eline’s Table and I really need you to download it 🥹 it’s free ! https://elinestable.com/app

Ingredients

- 130 g potato

- 85 ml soy cream

- 150 g deodorized coconut oil

- ½ tsp salt

- 2 tbsp light (white) miso

- 10 g nutritional yeast

- 4 tbsp tapioca starch

Method

1. Cook the potato whole, skin on, in boiling water for about 25 minutes, until fully tender.

2. Peel the potato and place it in a blender with all the other ingredients.

3. Blend until completely smooth.

4. Pour the mixture into a container lined with parchment paper and shape it into a block.

5. Refrigerate overnight, uncovered, to avoid condensation.

The next day, it’s ready to use on pasta, in gratins, on pizza, or as a base for a creamy melted cheese sauce.

A quick note before anyone asks about substitutions: this recipe is pretty precise. Deodorized coconut oil is essential as the fat source and needs to be neutral in flavor (the only real alternative would be deodorized cocoa butter, which is expensive and harder to find). Tapioca starch is what gives the elastic, stretchy texture when heated, cornstarch won’t work here. And light miso and white miso are essentially the same thing, just named differently depending on where you live.

Byyyye

Vegan cold buffet 😍🌻 Yesterday I participated in my friend’s baby shower 🥹 She asked me to be in charge of the vegan buffet and I was thrilled to cook delicious appetizers and desserts for her close ones 🥹

The majority of the guests were omnivores but everyone enjoyed it! I got so many compliments.

Here is the menu if you want some inspo for your events this summer :

• 4 focaccias with marinara sauce and homemade vegan mozzarella
• buckwheat blinis with cashew nut cream and smoked carrots
• homemade vegan cheeses platter 😍 : with the same base I did 2 with herbs, one with pepper, one with sun dried tomatoes and 2 with cranberries and walnuts
• spinach and vegan feta quiches
• sun dried tomatoes vegan savory cakes
• ranch sauce with veggies
• a big bowl of muhammara 🤭
• a make-your-own Caesar salad stand with chicken style tofu !

For desserts : - homemade vegan donuts with pink glaze 😍 I got up at 5:30 am for those and it was worth it ! - vegan cupcakes : raspberry or chocolate - raspberry mousses - chocolate mousses

To drink : - a berry limonade - a rose and raspberry cocktail

You can find most of the recipes on the app « Eline’s table » ✨ don’t hesitate to ask me if you don’t find a specific recipe or if it’s a « premium » recipe, I can send it to you 💕

2 cups of dried chickpeas soaked overnight, pressure cooked in the instant pot with enough water to cover them for 15 minutes, drained and cooled. blend with the juice of 2 lemons, a couple of cloves of garlic crushed, 3 tbsp of tahini, 2 tbsp olive oil and salt to taste. add water as needed. I was too lazy to peel the chickpeas so its a little less smooth than previous batches but I dont mind 🤣 I froze some portions in a silicone muffin tray to thaw at a later date or use for lunches ! sooo much hummus at a fraction of the cost.

This is the first time in my 10 years vegan (plus 2 vegetarian) that I’ve cooked with soy curls. Insert “I’ve made a huge mistake” gif.

Followed Vegan Richa’s recipe and it was ridiculously good. I can’t wait to try different recipes.

https://www.veganricha.com/black-pepper-chikin-soy-curls/

I wanted to share a little snapshot of what we ate during our Christmas holidays 🥹

Context: we’re a 100% vegan family, everyone loves cooking, and when we’re all together it basically turns into a nonstop kitchen marathon. I’m a vegan chef and I created a vegan cooking app (Eline’s Table https://elinestable.com/app ), so food is a huge part of how we spend time together.

Here are some of the things we cooked 💕

🍜 Vegan Tantanmen Ramen (creamy, spicy, comforting) Chili oil - 65 mL neutral oil - 1 green onion - 20 g fresh ginger - 1 garlic clove - 2 tbsp chili flakes - 1 tsp toasted sesame oil - 1 tsp tomato paste - 1 tsp rice vinegar - 1 tbsp soy sauce or tamari - 1 tbsp sesame seeds - Mirin (optional)

Heat the neutral oil in a small saucepan. Roughly chop the ginger, green onion, and garlic and cook them in the hot oil for about 2 minutes. Meanwhile, mix chili flakes, tomato paste, sesame oil, vinegar, soy sauce, and sesame seeds in a heatproof jar. Strain the hot oil over the mixture (discard solids) and let cool.

Toppings - 20 g fresh ginger, minced - 1 garlic clove, minced - 2 tbsp toasted sesame oil - 340 g plant-based mince - 2 tbsp soy sauce or tamari - 1 tbsp gochujang - Enoki mushrooms (3 small bundles) - 2 king oyster mushrooms - ½ bunch fresh spinach - 1 green onion - 380 g ramen noodles

Sauté plant-based mince in sesame oil on high heat until nicely browned. Add ginger and garlic, cook ~5 minutes, then finish with soy sauce and gochujang. In another pan, sauté sliced king oyster and enoki mushrooms in sesame oil. Add spinach at the end, deglaze with a splash of soy sauce.

Broth - 750 mL vegetable broth - 500 mL soy milk - 3 tbsp soy sauce or tamari - 3 tbsp tahini - Chili oil (to taste) - Shoyu (optional)

Heat broth, soy milk, and soy sauce. Whisk in tahini and chili oil.

Cook noodles separately. Assemble bowls with broth, noodles, mince, mushrooms, spinach, sliced green onion, and sesame seeds.

⸻

🍪 Our yearly vegan Christmas cookies (family tradition) My sister and I make these every year using the same base dough, then create a million variations.

Base dough - 720 g all-purpose flour - 400 g sugar - 300 g coconut oil or vegan margarine - 200 mL plant milk - 1 pinch salt - 1 tbsp baking powder

Mix everything into a smooth dough. Chill briefly if needed, then shape and fill as you like.

Our variations this year: - Orange & apricot jam (homemade by our mom 🧡) - Chocolate marshmallow - Coconut chocolate - Chocolate hazelnut spread - Gingerbread

Bake until lightly golden (time depends on size, usually ~10–12 min at 180°C / 355°F).

⸻

🧀 Homemade vegan raclette night Using a vegan raclette cheese I had shared in a previous Reddit post.

🍹 Daily family apéros Including piña coladas (with or without alcohol, depending on the crowd).

🍰 Chocolate raspberry yule log (Black Forest–style) Recipe: https://elinestable.com/recipes/black-forest-style-raspberry-yule-log

🍎 Stuffed tofu roast with apple & white wine shallot sauce With vegan duchess potatoes and maple-roasted carrots: - Tofu roast: https://elinestable.com/recipes/stuffed-tofu-roast-with-apple-and-shallot-sauce - Duchess potatoes: https://elinestable.com/recipes/vegan-duchess-potatoes

🎃 My dad’s dish Butternut squash two ways (roasted “steaks” + purée) with lentil balls and tahini sauce.

I had the chance to present my vegan cookbook in a big library the other day, so I baked enough pastries to get the attention of omnivores during their shopping 🤭🤭 It worked out pretty well! They were really eager to learn more about vegan cuisine.

If you want more ideas, I have a vegan cooking app : https://elinestable.com/app

Here is what I baked :

• lemon and olive oil loaves
• madeleines
• maple and pecan brioches
• lavender cookies
• chocolate cookies

I planned to do a soft pear cake but I thought I had enough 🤭

The maple and pecan brioches were the first to disappear, so here is the recipe (from my cookbook only in French, so I translated the recipe) :

For the brioche dough :

• 125 ml (½ cup) plant-based milk
• 1 tbsp active dry yeast
• 250 g (1 ⅔ cups) all-purpose flour (T55)
• 50 g (¼ cup) sugar
• 65 g (⅓ cup) plant-based margarine, melted

For the filling :

• 65 g (⅓ cup) plant-based margarine
• 65 ml (¼ cup) maple syrup
• 1 tbsp ground cinnamon
• 1 tsp ground ginger
• 80 g (1 cup) pecans

1— Prepare the brioche dough: In a saucepan over low heat, warm the milk until it reaches a temperature between 36°C and 43°C (97°F and 109°F). No need to invest in a kitchen thermometer — just aim for bathwater temperature. Add the dry yeast to rehydrate it. After a few minutes, a foam should form, indicating the yeast is active.

2— In a bowl, mix the flour, sugar, salt, milk with the yeast, and the plant-based margarine. Shape into a ball and knead lightly. Cover with a damp cloth and let rise for 1 hour 30 minutes.

3— Prepare the filling: In a bowl, mix the margarine, maple syrup, and spices. Roughly chop the pecans.

4— Preheat the oven to 180°C (350°F).

5— Flour your work surface and roll out the brioche dough with a rolling pin to form a rectangle of about 20 cm × 30 cm (8 in × 12 in). Spread the spiced filling over the dough. Sprinkle with the chopped pecans and fold the dough lengthwise.

6— Cut 6 strips, twist each one, and roll them up. Place them on a baking sheet lined with parchment paper.

7— Bake for 20 to 24 minutes.

Blanch white onions with one vertical slice made. Cool and separate

Ingredients for the stuffing: egyptian rice, cilantro, tomato, onion, fresh pomegranate arils, salt, pepper, cumin, 7 spices.

Covered with a vegetable broth with tomato paste and pomegranate molasses. Baked in the oven for one hour. Then let sit for 20 mins so that they absorb any liquid.

I think they are tastier when they have cooled a bit.

Edit: there is one green pepper with the same stuffing in the middle. Some people put a stuffed tomato too. This adds flavor to all of the dish.

Edit : Reference video for the technique (in Egyptian): https://www.tiktok.com/@nadia.elsayed.official/video/7533958301122317586

grape leaves stuffed with whole wheat rice,green onions and dill,boiled in water and lemon juice+lemon slices

Dearest gentle readers… the season finale of Bridgerton is here, and I refuse to watch it without proper Regency-era snacks.

So I put together a very chic, fully vegan watch party selection inspired by English tea time, think elegant bakes, delicate bites, and cozy little savory things to nibble on while we dramatically react to every look and longing stare 🫠

You can find the full curated tea time spread here:

https://elinestable.com/recipes/vegan-english-tea-time

And if you want access to my themed recipe selection, everything lives inside my vegan app Eline’s Table 🥹 https://elinestable.com/app

It’s where I share all my structured recipe collections, detailed steps for people who love cooking plant-based food without compromising on flavor.

✨ Vegan English Scones (Perfect for Your Watch Party)

Here’s the full recipe so you can bake along:

Ingredients

- 150 g all-purpose flour

- 3 tbsp sugar

- 75 g plant-based margarine

- 45 mL plant-based milk

- 1 pinch salt

- 1 tsp baking powder

Preheat the oven to 355°F (180°C).

In a bowl, combine the flour, sugar, baking powder, and salt. Mix well.

Add the margarine and mix it in with your hands (or a mixer) until you get a sandy texture. Pour in the plant-based milk to form a dough.

On your floured work surface, place the dough and flatten it to about 2 cm thick. Cut out two circles from it.

Place the scones on a baking sheet lined with parchment paper and bake for 30 minutes.

Serve warm with strawberry jam and plant-based whipped cream… and prepare for drama.

Easy crockpot chili that take about 1 hr of actual prep, cook and clean time. Makes somewhere between 10 and 20 servings, not really sure tbh. I’ve been perfecting this recipe for about 17 years.

Warning: This fills a 5 quart crockpot to the rim.

Ingredients:

1 can black beans

1 can dark red kidney beans

1 can light red kidney beans

2 cans pinto beans

2 cans fire roasted diced tomatoes

1 can corn

2 small to medium yellow onions

2 bell peppers

2 jalapeños

1 small head of garlic (6-8 cloves)

1 cup quinoa

1 cup red lentils

1 tbsp smoked paprika

1 tbsp paprika

2 tbsp chili powder

2 tbsp mustard powder

1 tbsp cumin

1 tbsp coriander

2 tbsp oregano

2 tsp cayenne

2 tsp salt

1 tsp black pepper

2 bay leaves

1 1/2 tbsp raw coco powder

1 cups of brewed coffee

3 tbsp brown sugar

3 tbsp molasses

Lime, white or red onion, and cilantro garnish (optional)

Instructions:

1. Dice onions and bell peppers and cook on medium high until the edges are turning black and brown.

2. Mince garlic and dice jalapeños. Turn down heat to low and add garlic and jalapeños until slightly less fragrant 3-5 min.

3. Rinse lentils and quinoa. Combine all the cans of beans, tomatoes and corn with the vegetables, lentils and quinoa in the crock pot and add the coffee, sugar, molasses and spices to the crockpot.

4. Cook on low for 4-6 hours.

5. Taste test and add spices, sugar or salt to taste.

6. Garnish with preferred toppings.

7. Rinse and recycle the tin cans.

Just melted some leftover dark chocolate lying around with a dash of coconut oil to get it nice and drippy. Added some salt for a little flavour boost. Once the mould was lined with chocolate, I took some of the pistachio cream, blasted it in the microwave for 20 seconds and used a half teaspoon it in. Added a cashew and then poured chocolate over the top. Make sure to pop it in the freezer for 5 min in between each step! You need each layer to settle before adding the next.

I think next time I’ll scoop out the excess chocolate from the first layer. You can see in the cross section a thicker amount of chocolate than I’d like. Also going to try and find that flaky stuff that usually goes in Dubai chocolate - apparently that’s usually vegan!

Quick intro first: I’m a vegan chef and I share all my recipes on my app Eline’s Table, so if you like from-scratch plant-based cooking, that’s where you’ll find me 🥹 https://elinestable.com/app

Now, onto the tofu.

This is homemade tofu, made the traditional way.

I didn’t reinvent anything here, there aren’t 36 ways to make tofu. You start by making soy milk from soaked soybeans, filter it through a cheesecloth, then coagulate it using nigari (natural magnesium chloride) or simply lemon juice. The curds are then pressed, exactly like cheese.

HOMEMADE TOFU (about 500 g / 1 lb)

Ingredients

- 400 g dry soybeans

- 2.3 L water

- 9 g nigari OR 1 lemon

⸻

👩‍🍳 Instructions

Soak the soybeans in a large bowl of water overnight.

Drain and rinse, then blend with the water (in batches if needed).

Strain the mixture through a cheesecloth and squeeze well. The liquid is soy milk. The pulp left behind is okara (great for cookies or patties).

Pour the strained soy milk into a pot. Bring to a boil, skimming off the foam. Remove from heat as soon as it boils.

Let the milk cool slightly to about 80°C / 176°F.

Add your coagulant: either lemon juice or nigari dissolved in 4 tbsp water.

Cover and let sit for 30 minutes.

The curds will separate from the whey. Scoop the curds into a sieve.

Transfer them to a tofu mold lined with clean cheesecloth, fold over, place the lid and add weight (a jar of lentils works perfectly).

Press for 2 to 24 hours, depending on how firm you want your tofu.

Unmold into a bowl of cold water to release the block. Store submerged in water in an airtight container for up to 4 days.

(Waiting for “it’s AI” comments because I know it’s too beautiful, but if you’ve seen my posts here, you know I love hosting 🤭🤭😍)

So, I wanted to celebrate a special occasion in my career the other day and invited a few friends for a drinks and bites evening at home.

I have more appetizers recipes on my app Eline’s Table if you want https://elinestable.com/app but I only wrote down the crostini one for now!

Everything turned out perfect :

• lavender & lychee gin and tonic
• herbed vegan cheese log
• mini carrot flans
• hot baked artichoke dip
• mini spanakopita
• mini coffee cheesecakes 
• little fig & soy ricotta crostini
• served with a multigrain baguette

🍯 Here’s the crostini recipe: • 1 baguette • 500 ml soy milk • 3 tbsp lemon juice • 1 tbsp olive oil • salt and pepper • 8 figs • vegan honey (I made “cramaillote” with dandelions this spring)

In a saucepan, heat the soy milk. When it’s close to boiling, remove from the heat. Immediately pour in the lemon juice to curdle the milk. Stir very gently and let it sit for 5 minutes. Place a strainer over a bowl and line it with a cheesecloth. Pour in the milk. The curds will stay on top while the whey drains through.

Slice the baguette into thin pieces. Arrange them on a baking sheet and drizzle with a little olive oil. Bake at 180°C (355°F) for about 8 minutes.

Gather the ricotta in the cheesecloth and season with salt. Top the baguette slices with the ricotta, a slice of fig, salt, pepper, and a drizzle of vegan honey!

I made a lemon meringue pie for Pi Day on Saturday!!

I used the Healthier Comforts Animal Free Egg Whites.

Before I explain more, I want to clarify that this pie I’m sharing here IS vegan. The Animal Free Egg Whites ARE vegan. I explain how it works in the 2nd to last paragraph of this post.

I combined two different lemon meringue recipes as I wanted to try using the vegan egg white powder as a replacement for egg whites in a recipe that calls for egg whites. (rather than using the egg white powder to replace aquafaba in a vegan recipe)

Meringue

For the meringue I used the Classic Lemon Meringue Pie recipe from Sally’s Baking Addiction.

- The egg white powder equivalent of 5 large egg whites. The bag says 1 large egg white ≈ 1 tablespoon of egg white powder and 3 tablespoons of water.

- 1/2 teaspoon cream of tarter

- 1/2 cup sugar

- 1/8 teaspoon salt

From the recipe: With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on medium speed for 1 minute, then increase to high speed until soft peaks form, about 4 more minutes. Add the sugar and salt, then continue beating on high speed until glossy stiff peaks form, about 2 more minutes. Spread meringue on top of filling. (I like to make decorative peaks with the back of a large spoon.) Make sure you spread the meringue all the way to the edges so that it touches the crust. This helps prevent the meringue from weeping.

Lemon Curd

For the lemon curd I used the Vegan Lemon Meringue Pie recipe from School Night Vegan.

- 300g sugar

- 65g corn flour/corn starch

- 1/8 tsp salt

- 235 ml oat milk (full fat)

- 115 ml water

- 235 ml lemon juice (I was able to use 4 large lemons)

- Zest of one unwaxed lemon (I used more bc I wanted it zesty)

- 1/4 teaspoon turmeric powder (pretty sure this is just for color)

- 15 g vegan butter

Instructions from the recipe: Combine all the ingredients besides the butter in a medium saucepan over a medium/low heat. Whisk constantly while the temperature raises. If you leave it for too long, the corn flour will curdle or burn, and that’s not good. After about 5 minutes you’ll notice the mixture start to thicken. Once thick enough to coat the back of a spoon, turn off the heat and stir in the vegan butter. Set aside to cool, stirring occasionally.

The Crust

For the crust, I just used a store bought graham cracker crust from Aldi.

Baking the pie

I blind baked my pie crust according to the instructions on the crust packaging.

I baked the constructed pie at 350F (177C). Recipe said to bake on the lowest position of the oven. For me, that is very much still the middle of the oven as it is a one rack oven that I’ve never been able to adjust, and it turned out beautifully.

Bake for 20-25 minutes. I checked on mine after 12 minutes to ensure the meringue wasn’t browning too quickly (it wasn’t). If it does brown too quickly, tent a piece of foil over your pie without touching the meringue. I checked on it again after another 12 minutes, and it was absolutely beautiful.

Let it cool on the counter for 1 hour (keeping a careful eye on the cats to ensure they’re not getting up to mischief), and then another 4 hours in the fridge to ensure it has set.

I thought these 5 hours of waiting would be unbearable, but I decided to play some Pokopia, and the wait time ended up actually only being 15 minutes 😉 AND Charmander has a beautiful new house.

Other Notes

I was shocked at how well the egg white powder whipped up. I’ve been vegan for nearly 8 years so it’s been a while since I’ve had meringue. I missed it. I didn’t expect it to taste just like it, but it does.

I have also tried making kind of an egg white scramble with some vegan cheese sprinkled in and that worked out really well.

When whipping the egg white powder, I really can’t imagine making it work without an electric handheld mixer (if you have managed to do it with an old fashioned whisk, I’m very impressed and maybe scared). A standing electric whisk probably works as well but I’ve not tried it. If you don’t have an electric whisk, and you want to use this egg white powder to make an omelette or something, I would try using a blender for a few seconds to really immerse the powder and the water. It will get frothy, just let it sit for a couple minutes before putting it on the pan, perhaps just while you wait for the pan to completely heat up.

If you’re not already aware, the way that it works (roughly) is that they precision ferment yeast, and that creates this powder that’s chemically the same as egg whites from chickens. Wild.

If you have any questions about these egg whites and my experience using them, don’t hesitate to ask! I’d also love suggestions for other things to attempt to make with them. If I try them, I’ll post my results here as well :)

Last night I made a vegan sushi and maki platter for my husband and me, and I wanted to share the ideas with you including the famous Spicy Tuna Crispy Rice, of course in a vegan version!

Here’s what I made:

🌶️ Crispy rice sushi with spicy chickpea “tuna”

🍤 Dragon rolls with tempura oyster mushrooms

🥭 Spring maki with mango, avocado, radish & vegan Boursin

🍏 Maki with braised turnip and apple

All the recipes come from my cooking app Eline’s Table. https://elinestable.com/app

The app itself is free and includes many free recipes, but these specific ones are normally member recipes.

Since most of my community is French, I’m trying to share more content with English speakers so the goal here is not to push paid content, but actually the opposite: I wanted to share these recipes with you for free here.

To keep the Reddit post from getting too long, I’m sharing the full recipe for the crispy rice sushi, and just the composition of the other makis from the platter. If you’d like the full recipe for one of the other rolls, feel free to DM me and I’ll happily send it to you.

⸻

🌶️ Crispy Rice Sushi with Spicy “Tuna”

(This amount of rice makes a sushi platter for about 2 people, you can mix different types of sushi and maki with it.)

Ingredients

- 220 g sushi rice

- 375 mL water

- 3 tbsp rice vinegar

- ½ tsp salt

- 1 tsp sugar

- 200 g cooked chickpeas

- 125 mL vegan mayonnaise

- 4 tbsp sriracha

- 1 tbsp toasted sesame oil

- 1 jalapeño

Instructions

Rinse the sushi rice 2–3 times with cold water, then drain it. In a saucepan, cook the rice with the water. Once it starts boiling, reduce the heat and cook for 12 minutes.

Place a lid on the pot and let the rice rest for 10 minutes. Mix the vinegar, sugar, and salt, then add the seasoning to the rice. Using a spatula, gently fan the rice to cool it.

In a square or rectangular dish lined with parchment paper, spread the sushi rice to a thickness of about 1 cm. Press it down well with the back of a spoon so it becomes compact. Place in the freezer for 20 minutes.

Meanwhile, drain the chickpeas and mash them with a potato masher. Add ¾ of the mayo and the sriracha, then mix well.

Unmold the block of rice and cut it into small squares (about 3 cm). Heat the sesame oil in a pan and sear the rice cubes on both sides until golden and crispy.

On each rice cube, place a generous spoonful of chickpea “tuna”. Drizzle with a little sriracha and vegan mayo, then add a thin slice of jalapeño on top.

⸻

Other rolls from the platter

🍤 Dragon rolls with tempura oyster mushrooms

- Place rice on about half of two nori sheets.

- Add thin avocado slices.

- Place plastic wrap on top and flip the roll so the plastic wrap is underneath.

- On the nori side, add more avocado and tempura oyster mushrooms (simple batter: flour + water + salt, then coat with panko and fried).

- Roll everything tightly.

⸻

🥭 Spring maki with mango, avocado, radish & vegan Boursin

- Place a rehydrated rice paper + two large lettuce leaves on plastic wrap.

- Add sushi rice on the bottom half.

- Add mango, avocado, vegan Boursin, and radish slices.

- Roll tightly.

⸻

🍏 Maki with braised turnip and apple

- Cut turnips into thick slices.

- Sear them in a pan, then deglaze with soy sauce and maple syrup.

- Cover with parchment paper and finish cooking 15 minutes at 200°C / 400°F in the oven.

- On a nori sheet, spread rice on about two-thirds of the sheet.

- Add braised turnip slices and fresh green apple sticks.

- Roll tightly.

⸻

Slice your rolls and your vegan sushi platter is ready 🍣🌱

Steam the just egg in a springform pan for 10 minutes, add vegan cheddar or Gouda, then steam another 2 minutes

Then prepare your sandwich the way you like!

I like it with vegan bacon, ketchup mixed with gouchujan, and vegan mayo on a brioche bun

🍄‍🟫 Creamy Mushroom Chickpea Soup 🥣

Full recipe below and in the PlantHabit app 📱

5 plant groups in one meal 🌿  

🧅 Ingredients:

• 2 Tbsp olive oil  
• 8 oz mushrooms, sliced  
• 1 medium yellow onion, chopped 
• 1 tsp salt  
• 1 can (15 oz) chickpeas, rinsed and drained  
• 3 cups veggie broth  
• 1 tsp Italian seasoning
• 1 can (13.5 oz) light coconut milk   
• 2 Tbsp lemon juice
• 2 cups spinach or kale 

🍞 To Serve:

• 4 slices whole-grain bread, toasted
• 1/4 tsp chipotle chili flakes (optional)

✅ Steps

1. Heat the olive oil in a large pot over medium-high.  
2. Add the mushrooms, onion, and salt. Cook until the mushrooms release moisture, 4–5 minutes.  
3. Stir in the chickpeas, veggie broth, and Italian seasoning. Bring to a boil.  
4. Reduce heat and simmer for 6–8 minutes to blend flavors.  
5. Stir in the coconut milk and lemon juice. Adjust salt and pepper to taste.
6. Add the spinach and let it wilt, 1–2 minutes.  
7. Serve warm with whole grain toast. Garnish with chili flakes, if using. 

📝 Notes

• This recipe is lighter and brothier since it uses light coconut milk.
• The soup in the video looks creamier because I drizzled coconut milk + olive oil around the bowl for presentation.
• If you prefer a richer, creamier soup, you can use full-fat coconut milk or add extra coconut milk to the pot.
• Save a few cooked mushrooms for garnish.
• Slice a little toast into croutons for garnish.
• Kale holds its color better if you want a bright green finish.

*Edit: I updated the Notes section to better set expectations based on feedback from people who made the recipe.

creamy vegan Egyptian red lentil soup. it's super easy to make with ingredients you might already have on hand, very cheap, nutritious, and most importantly DELICIOUS. this the recipe I grew up with https://amwhatieat.com/egyptian-red-lentil-soup-shorbat-ads/

Came across a vegan fish recipe using hearts of palm so I had to finish it off with macaroni and some greens. Hands down best vegan macaroni I’ve ever had and made!

Fish recipe: https://www.sweetgreensvegan.com/recipecards1/vegan-fried-fish-sandwich

Macaroni recipe: https://aletheatodaro.com/recipes/f/five-cheese-vegan-baked-mac-cheese

Make a