Recipes of the world

INGREDIENTS For the jackfruit- 2 20oz cans green jackfruit in water or brine , drained, rinsed, and chopped 1 tablespoon light oil 1 yellow onion , sliced 4 cloves garlic , minced 1/2 cup vegetable broth or water 1 tablespoon agave 1/2 lime , juiced 2 teaspoons chili powder 1 teaspoon cumin 1 teaspoon smoked paprika 1/4 teaspoon salt For the tacos- 8 taco shells , hard or soft 1 avocado , sliced 1/4 red onion , thinly sliced 1/4 cup cilantro , roughly chopped lime wedges RECIPE PREPARATION For optimal texture, cut the jackfruit into thin slices from core to the outer edge as seen in the pictures above in this post. This breaks up the tougher core as much as possible and makes for the best shredded texture. Do NOT discard the core or seeds, they are totally edible, and you are just wasting precious jackfruit! Heat the oil in a large skillet over medium-high heat. When hot, add the onions and garlic and sauté for about 5 minutes until the onions have softe...

INGREDIENTS 1 cup walnuts 1 cup brown lentils 1 tablespoon olive oil 1/2 onion 1 tablespoon tomato paste 1/2 cup diced tomatoes 1 teaspoon cumin 1 teaspoon paprika powder 2 teaspoons oregano salt, to taste black pepper, to taste 1 pre-made pizza dough 1 cup vegan sour cream 1 avocado, cut into pieces 2 tomatoes, cut into pieces 2 cups lettuce, cut into stripes 1/2 cup kidney beans 1/2 cup corn 1/2 cup vegan cheese red pepper flakes RECIPE PREPARATION Cook the lentils according to the instructions. Drain and set aside. In a medium pan, roast the walnuts without oil for about 2 minutes or until they're lightly golden. Put the walnuts and the cooked lentils in a food processor and process until chopped. Make sure to leave some texture! In a medium pan, heat the olive oil over medium heat and sautée the onions for about 3 minutes. Then add the lentil walnut mixture and stir in the tomato paste. Cook for 2 minutes. Add the diced tomatoes and the spices (p...

INGREDIENTS Potatoes Carrots Pickled jalapeños Tomato paste Nutritional yeast Yellow miso paste Unsweetened non-dairy milk (almond or soy milk) Cashews Onion powder Garlic powder Canola oil or olive oil Hot sauce Salt Lemon juice Smoked paprika powder RECIPE PREPARATION Peel the potatoes and the carrots. Cut them into small cubes. Cook until soft. I usually use my Instant Pot to cook them.  Once the potatoes and the carrots are soft, transfer them to a high speed blender together with the remaining ingredients.  Process until smooth. This will take about a minute.  Transfer to a small pot and cook for a minute. The vegan nacho sauce will thicken up when being heated.  Serve with nachos and sprinkle with chopped jalapeños. I also added a bit of salsa in the middle of the bowl. Enjoy!

INGREDIENTS Corn tortillas Black beans 3 bell peppers Lime juice Smoked paprika 1 red onion Garlic Canned crushed tomatoes Cumin Onion and garlic powder Dried oregano Vegan cheese Green onions and fresh cilantro or parsley RECIPE PREPARATION Finely chop the onion and cut the bell peppers into small pieces. Heat some oil in a large pan and sauté the onion and the garlic for about 2-3 minutes. Then add the bell pepper and cook for another 4 minutes. Drain and rinse the canned black beans or use home-cooked beans. Place them in a large bowl and mash them with a potato masher. Leave some beans intact for texture. Add the onion, garlic, and bell pepper mixture to the mashed beans. Season with cumin, smoked paprika powder, lime juice, salt, and pepper. Fill the tortillas with the bean bell pepper mixture and roll them up. Lightly spray a baking dish with non-stick spray. Place the enchiladas seam side down in the baking dish. Preheat your oven to 350 °F. Ma...

INGREDIENTS 2 cups parboiled rice (uncooked) It's best to cook it the before. 3 bell peppers (orange, yellow, and red) 1 can black beans, rinsed 3 cloves of garlic, minced 2 tablespoons tomato paste 1 1/2 teaspoons cumin 2 teaspoons paprika powder 2 cups canned crushed tomatoes 3/4 cup nacho chips salt, to taste black pepper, to taste RECIPE PREPARATION Preheat the oven to 350 °F. Cook the rice according to the instructions on the package. I usually cook the rice the night before to save time. Cut the bell peppers into bite-sized chunks. Heat some oil in a large pan and sauté the bell peppers for about 3 minutes. Then add the garlic and cook it for another minute. Add the rice, the tomato paste, and the spices. Cook for 2 minutes, then add the black beans and the canned tomatoes. Cook for 2 minutes. Season with salt, pepper, and red pepper flakes. Fill into a casserole dish. Crumble the nacho chips with your hands and sprinkle them on top of the rice. The...

INGREDIENTS Corn Red bell pepper Lime Avocado Cumin Smoked paprika powder Vegan mayonnaise Firm tofu Fresh cilantro Chipotle sauce Salt and pepper Red pepper flakes RECIPE PREPARATION Dice the red bell pepper and the avocado. Cut the green onions into rings and roughly chop the fresh cilantro. Combine the corn, the red bell pepper, the green onions, and the avocado in a bowl. If you want to make an authentic Mexican street corn salad, use grilled corn instead of boiled corn. You could also cook it in a skillet over medium heat for about 5 minutes. But for a quicker version, I’d recommend boiled corn. Either fresh or frozen. Combine the vegan mayonnaise, the lime juice, the smoked paprika, the cumin, and the chipotle sauce and whisk until well combined. Season with salt and pepper. Pour the dressing over the corn salad. Stir in the chopped fresh cilantro and season the corn salad with red pepper flakes. In a small bowl, crumble the firm tofu with your hands...

INGREDIENTS quinoa black beans frozen corn 1 red onion garlic 2 bell peppers paprika powder cumin fresh lime juice chopped parsley vegetable broth canned diced tomatoes salt and pepper red pepper flakes (optional) RECIPE PREPARATION Heat some oil in a large pot or pan and sauté the onion for 2-3 minutes or until it becomes translucent. Then add the garlic and the bell pepper and cook for another 2 minutes.  Add the rest of the ingredients except for the lime juice, the green onions, and the parsley. Cover with a lid and cook for 20 minutes on medium heat. Stir once in a while to make sure your Mexican quinoa is not burning or sticking to the bottom of the pan. Then stir in the lime juice, the green onions, the parsley and season with salt, pepper, and red pepper flakes. Serve with avocado on top.

INGREDIENTS black beans corn one red onion one orange or red bell pepper cumin smoked paprika powder vegan mozzarella or other vegan cheese shreds garlic corn or flour tortillas vegan mayonnaise vegan chipotle sauce fresh cilantro limes store-bought salsa avocado green onions RECIPE PREPARATION Place the cooked black beans and the corn in a blender. You can either use canned black beans or cook them yourself, for example in an Instant Pot like I usually do. Pulse several times. Make sure to still leave some texture. You want the black beans to be slightly mashed but most of the corn can still be intact. It should form a sticky mass. Transfer the bean and corn mixture to a mixing bowl and add the spices, the chopped bell pepper, the vegan cheese, the red onions, and the garlic. Combine everything with a wooden spoon and taste. If you want it to be more spicy, you can add more smoked paprika powder or red pepper flakes. Just consider that you will also add v...

INGREDIENTS soft flour tortillas canned black beans canned sweet corn smoked paprika powder cumin paprika powder fresh lime juice green onions fresh cilantro vegan cheese vegan sour cream guacamole lettuce salsa cooked brown rice RECIPE PREPARATION Drain and rinse the black beans and the corn. In a medium bowl, combine them with the paprika powder, cumin, smoked paprika powder, lime juice, salt, and pepper. Add the chopped green onions and the fresh cilantro and stir well.  Lay a tortilla down flat on a plate. Add some rice in the center of the tortilla. Then add some of the bean corn salad on top. Next comes some salsa, lettuce, vegan cheese, vegan sour cream, and avocado. If you want you could also sprinkle some red pepper flakes on top. Fold in the sides and then roll the burrito up and wrap it in foil. Then cut it into half with a sharp knife. Enjoy!