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Directions

1. Rinse and boil the lentils until they are soft, not mushy. About 15 minutes. In the meantime, wash and finely dice all the vegetables.
2. Drain the lentils. Return the pot to the stove and add the oil and onions. Saute on medium heat, until the onions are starting to soften. Add the carrots and garlic. Cook for another 5 minutes, then add the green pepper and chili powder. Saute until fragrant, about 2 minutes.
3. Add the water, chopped dill pickles, tomato paste, and soy sauce to the pot. Stir until the tomato paste is well mixed into the liquid. Add the drained lentils, oregano, pepper, and salt. Bring everything to a boil, reduce the heat and simmer until the carrots are soft and the flavors are well blended. Turn off the heat.
4. Serve sloppy joes on an untoasted hamburger bun.

Directions

1. Pulse pecans in a food processor until crumbly, and then add dates. Pulse a few times until combined.
2. Add remaining ingredients and mix until well blended. Just stop here and eat this whole thing with a spoon. No? That’s gross? Ok. Next step.
3. Press the mixture into a small wax- or parchment-lined dish or baking sheet with a lip (an 8 x 8-inch pan works well) until flat and even. Freeze for 30 minutes, and then slice.
4. Keep in a container in the refrigerator (or the freezer) with layers separated by wax paper.

Directions

1. Mix light soy sauce, vegan oyster sauce, Chinese cooking wine, minced garlic and water together in a bowl.
2. Heat up oil in medium heat in the wok, add diced potatoes in, stirring and pan-frying for around 8-10 minutes until potatoes are cooked with a golden color crust outside.
   
3. Add diced green beans in, keep stir-frying until green beans are lightly charred outside(around 3-4 minutes)
4. Turn the gas stove on full whack. Add sauce mixture into the wok.
5. Constant stirring until the sauce is disappeared
   
6. Finish with sliced spring onion, quickly fry for 30 seconds then serve!
   VIDEO tutorial is at https://joyfuldumplings.com

Directions

1. Bring a large pot of water to a boil and fit it with a steamer attachment. Steam the potatoes for about 10 minutes, or until fork-tender (you can also boil them till fork-tender). Remove the potatoes from heat and allow them to cool for 10 minutes. Place them in a large mixing bowl, cover, and transfer to the fridge. Allow them to cool completely.
2. Cut the avocados in half, remove the pits, and then scoop the flesh into a medium-sized mixing bowl. Mash with a fork. Add the mustard, lemon juice, salt, and black pepper to taste. Mash thoroughly, until the avocado mixture is relatively smooth.
3. Remove the potatoes from the fridge and add the dill and onions to the bowl. Fold the avocado mixture into the potatoes until everything is fully incorporated. Season to taste and serve.

Directions

1. Toast the cumin seeds just until fragrant, then immediately remove them from the skillet and into a bowl. Coarsely crush them using a mortar and pestle.
2. Put half the crushed cumin seeds in a small, heavy, lidded saucepan with the oats, rice, salt, bay leaves, cinnamon sticks and three cups of water. Bring to a boil, then immediately turn the flame down very low, and cover the pan tightly.
3. Allow it to cook for 30 minutes undisturbed. Turn the heat off but do not remove the lid for at least another 15 minutes.
4. While the oats and rice are cooking, toast the cashews until a mottled light and dark brown color. Chop them coarsely with a chef’s knife.
5. When ready to serve, remove the bay leaves and cinnamon sticks. Stir half of the cashew pieces and a tablespoon of coconut oil or ghee into the pot of oats and rice, and stir well.
6. Warm the remaining oil or ghee and toss the cashew nuts and remaining cumin.
7. Serve the porridge topped with the cumin-scented cashews. Allow each person to stir in jaggery or maple syrup, to taste.
8. Nice with a pot of freshly brewed Darjeeling.
9. Enjoy!! ;o)

There’s no time I don’t want a meatball. Whether served with pasta or atop a sub roll, you simply can’t say “I’ll pass” to a meatball. Unless, of course, you’re vegan. At first blush, vegan meatballs are an oxymoron, but as we all know by now, meatless options aren’t as impossible as they may seem. These vegan meatballs have a similar flavor profile to classic Italian meatballs (garlic, oregano, fennel), but, thanks to lentils, require no ground beef, veal, or pork. Nutritional yeast also tackles the salty-cheesiness you might crave in an Italian-style meatball (but if you’re a vegetarian and you want to swap in grated Parmesan, be my guest). To ensure that vegan meatballs stick together during their journey from the skillet to the oven to the plate, they’re bound with chia “egg,” which is a term in the vegan community for chia seeds soaked in water until they gel, forming a distinctly eggy texture that also adds a ton of fiber to the finished product. But don’t be nervous: Like chicken eggs in meatball mix, they’re totally flavorless in the finished product.

When it comes to serving vegan meatballs, you can go classic Italian-American, covered in marinara with a plate of spaghetti or crusty bread, but the beauty of these meatballs is that they’re ready for anything: You could serve them on top of a thick swipe of tahini sauce or romesco, with a vegan pesto or another fresh herby sauce, even with rice or another cooked grain and pickled vegetables. —Rebecca Firkser

Directions

1. Fill a medium saucepan with water and bring to a boil over high heat. Add a few big pinches of salt and stir in the lentils. Cook until tender but not mush, about 15 minutes, then drain well. While the lentils are boiling, combine the chia seeds with 5 tablespoons of water in a small bowl and let sit for at least 5 minutes—it will become gelatinous. Transfer the cooked lentils to the bowl of a food processor along with the garlic and pulse until finely chopped and starting to mush but not completely puréed. Scrape into a large bowl.
2. Place the onion in the food processor and pulse until finely chopped (but not puéeed!), then transfer to the bowl with the lentils. (You should have ¾ to 1 cup, or 6 to 8 ounces—if you have more, save it for another use.) Stir in the chia mixture, panko, nutritional yeast, oregano, fennel seeds, red pepper flakes (if using), a big pinch of salt, and lots of black pepper. Pick up a handful of the mixture and squeeze it in your hands—it should hold together without trouble.
3. Form the mixture into 1½-inch balls with your hands and place on a sheet pan. Transfer the pan to the refrigerator and chill for 20 minutes.
4. Heat the oven to 400°F. Heat 3 tablespoons of olive oil in a medium or large nonstick skillet over medium-high. Sear half of the meatballs on all sides (be careful turning them—they’re more delicate than a regular meatball!), 6 to 9 minutes total, adding another splash of oil to the pan if it starts getting dry, then return the meatballs to the sheet pan. Add the remaining 3 tablespoons of oil to the pan and repeat with the second batch. Bake the meatballs for 15 minutes, until warmed through and dried out a bit. Serve with marinara sauce, pasta, bread, or your preferred meatball accoutrements.

Directions

1. Preheat oven to 375F and line a muffin tin with muffin cup liners.
2. Prepare flax egg: combine 1 tablespoon ground flaxseed with 3 tablespoons water. Let sit until thickened, about 5 minutes.
3. In a medium-sized bowl, combine flour, oats, cocoa powder, baking powder and salt.
4. Make a well in the center of the dry ingredients and add maple syrup, oil, applesauce, and prepared flax egg.
5. Stir until just combined (be careful not to over-stir!).
6. Gently fold in chocolate chips.
7. Divide batter evenly among muffin cups, filling each about ⅔ full.
8. Remove muffins from the oven and let cool in muffin tin for about 5 minutes. Once completely cool, store in an air-tight container for up to one week.