Healthy Vegetarian & Plant-Based Foods
This Vegan Cultured Cream Cheese & Brie with Tomatoes recipe is extremely tasty. You can choose to make cream cheese, or go further it turning it into brie!
It’s great for quick healthy snacks, an appetizer for special gatherings, and to satisfy cheese cravings.
If you have made almond ricotta cheese, this should be very easy for you. If you have made almond brie, this is also going to be easy.
Let’s jump into the recipe!…
If you ever wondered about making apple cider vinegar with apple scraps, without sugar, or even by keeping the apples under water, you’ll find all the answers here!
Apple cider vinegar (ACV) is a wonderful food as it has so many good health benefits and can be used to create countless recipes. Most people I know keep it in their pantries, myself included.
After a few homemade batches, I know that making ACV is not difficult—it’s simple science. I’m not a scientist, but making my own ACV helps me understand it better.
To make ACV, we have to ferment apples. In order to ferment the apples, liquid helps get the process started. Once we have liquid and apples, it takes bacteria to help with the process.
How do we get the bacteria? It’s easy: bacteria is everywhere in the air around us. To get it to work for us, we need to give it food to eat and sugar is the best food for it.
Once we have gathered the apples, liquid, and sugar, we expose the apples to the air to attract bacteria. When the bacteria gets to the apples, it will eat the sugar and turn it into alcohol. During the process, we need to rotate the apples by pushing them down in the jar. The alcohol will turn into vinegar after just a few weeks of fermentation.…
This Vegan Alfredo Zoodles recipe is unbelievably tasty & simple. Besides lots of vegetables, the other ingredients are water, salt and miso!
I never thought I could enjoy alfredo without pasta, let alone vegan until I started making this recipe.
As I was determined to live without dairy, I sometimes craved rich and creamy alfredo sauce. Eating a big plate of it is so comforting. However, too much pasta makes me feel uneasy and bloated.
When I learned that there’s a simple tool to make zucchini into noodles, I decided to get one. I purchased a simple spiralizer that can be easily put away when I don’t use it.
Ever since, I use it often to make zoodles to substitute for flour pasta.
For the alfredo sauce, to make its texture thicker without using too manny cashews, I add cauliflower, onions and lots of garlic to it. It’s amazing that these Vegan Alfredo Zoodles are so tasty, seasoned with only a touch of salt. …
Looking for ways to eat more vegetables? These 5 Vegetable Side Dish Ideas are what you want. With simple ingredients & methods, you can choose to make one every day!
As vegetables are an integral part of a vegetarian family like ours, it’s quite a challenge to come up with vegetable dishes that everyone enjoys.
Back in 2004, when we decided to leave meat behind, to make sure the vegetable dishes I cooked turned out delicious, I used to make them with lots of seasonings. It turned out that I couldn’t really taste the real taste of the vegetables, and we didn’t truly enjoy eating them that way.
When our daughter started to eat solid foods. She enjoyed everything I fed her–which was plain-cooked without any seasoning. I was surprised she would eat them plain, but realized that plain vegetables are actually sweet and taste good!
Ever since, I changed the way I cooked vegetables. I cook them very close to the way I fed my daughter but season them a little bit more. We all enjoy the real taste of each vegetable very much and that way of cooking makes my life easier.…
This Artisan Almond Brie is the creamiest and tastiest vegan cheese I’ve ever had. If you are wondering if it melts, you won’t be disappointed!
I posted a Vegan Camembert made from cashew earlier this year. There were so people have asked me if the cheese can melt. I was always disappointed to tell them that it didn’t. I made the Vegan Camembert from cashew paste, but it can only be soft enough to spread when heated.
Ever since, I was determined to make vegan cheese that can be melted. I started to research how to make dairy brie online and adapted the ingredients and methods to make my own.
I experimented with a few methods using cashew milk, but wasn’t successful.
It turned out to be too soft and hard to keep it formed. With this reason, I had some unwanted fuzzy mold growing on it and I gave up for a while.
I knew there must be a way to make it work, so I changed my idea of using cashew milk to using almond milk. After a few attempts, I finally got the recipe and method down with an amazing result–it blew my mind.…
This Vegan Porridge is a healthy version of a famous rice porridge or “Jok” from Thailand. With only a little bit of grains, a fair amount of legumes, and lots of vegetables, this can be a healthy breakfast, lunch or dinner!
Missing a trip back to Thailand during this pandemic, I crave all kinds of Thai foods. To make me feel at home, I started to cook Thai foods more often.
However, the Thai foods I cook are not exactly the same as Thai foods in Thailand. Why?
First of all, not all the ingredients I need can be found where I am right now. Second of all, I don’t eat animal products anymore, so my Thai food versions are meatless. Third of all, I prefer to substitute some ingredients that are shipped directly from Thailand with ingredients I can find locally.
Even though my version of Thai food is pretty different, I try to maintain the key ingredients and make it taste as similar as I can. The flavors of Thai food are comforting and bring me closer to home—regardless where I am.
With this Vegan Porridge, instead of having just rice as the main ingredient, I add all kinds of vegetables I like.
I make this with sprouted brown rice, white rice and rolled oats.They all work great, but white rice and rolled oats are easier and faster to cook. Brown rice takes longer to cook and make it soft the way “Jok” is. I usually sprout it first to make it more digestible.…
Choose plant milk that is high in protein that is not soy, follow this simple recipe & clear instructions, and you’ll create the best Soy Free Vegan Butter!
I started to make vegan butter a few years ago and posted the recipe in early 2018. Later, I made cultured vegan butter that I use for foods that don’t require too much heat. I enjoy them both very much.
However, I noticed that the vegan butter was splashing a lot when I heated it up for popcorn or for cooking in general. I thought about the possible reasons and to realize that there was a lot of water in the milk I used.
Well, I use the same method I use to make tofu. I curdle the milk first, then use the curd to make vegan butter
Simple, there are a few options for commercial solutions on the market, but I prefer fresh squeezed lemon juice and apple cider vinegar instead—they both work great.
With my first vegan butter recipe, I curdled the milk while it was still cold and it worked fine. When I tried heating the milk first, it turned out to be better. So I adjusted the recipe and have been making it this way ever since. With this method, I notice that the butter lasts longer in the fridge.
Besides using soy milk, now I tried with other kinds of nut milk too.
…
enjoy!
Not only do you get Almond Ricotta Cheese from making this recipe, but you’ll also get greek yogurt and cultured cream cheese. Which one would you like?–your choice!
This recipe happened to me in the middle of my experiment to make better vegan cheeses. I spent a lot of time reading how people make dairy cheeses, and learned that they coagulate the milk and use the milk curd to make all the cheeses.
Hmm..I was determined to have incredibly soft cheeses that can melt on my tongue!
What should I use to coagulate the milk without buying the solution?
Yes, it’s simple–I’d use the same method I use for making my own sprouted tofu. I know that lemon juice works well with soy milk, but I had no idea if it would work with other kinds of plant milk.
So, I started with almond milk.…
This Vegan Cultured Mango Gelato is amazing. It’s so tasty & healthy, and best of all, it’s full of good bacteria that are good for your gut health!
During the hot summer, the food that we usually want to eat is something cold, creamy, sweet & tangy. In a simple word, we crave ice cream all summer long!
As we tend to eat something cold and sweet, why not make it healthy too?
That’s right. Instead of just making regular ice cream, I decided to make Vegan Cultured Mango Gelato for all of us.
It’s hard to believe that I can eat a lot of gelato without feeling bad afterward, yes!
First of all, I’m Thai and I love mangoes. I eat all kinds of mangoes, from green mangoes with sweet dipping- sauce, plain semi- sweet green mangoes, to mangoes with sweet sticky rice– you name it!…
This Easy Vegetable Curry is like its name—easy. It’s full of vegetables with plant protein, perfect for a bowl of warm rice or simply eat it plain!
The saying “don’t go grocery shopping when you are hungry”, it always works for me and my daughter. We tend to buy more than we need whenever we go out food shopping while we are a little bit hungry.
A few years ago, on the day that I created this recipe. We went to a grocery store while we were, again a little bit hungry. Thanks to my daughter’s craving for Indian food while we were walking past the daily section.
The smell of the Indian spices made our mouth water. She asked if we could get some indian curry to take home. I didn’t want to get more single used containers home, so I told her no, but I promised to make it at home for dinner that night.…
enjoy!
This Coconut Yogurt with Rejuvelac is made with 2 simple ingredients. No yogurt maker or commercial probiotics, only coconut milk and rejuvelac–that’s it.
About 10 years ago, I was so fed up having to deal with plastic containers from store-bought yogurt, so I started to look for ways to make my own at home.
I couldn’t find any instructions on how to make yogurt without having to buy a yogurt maker–or some kind of special equipment to keep the “right temperature” during the process.
Buying a yogurt maker? Nah, I don’t do that unless I know for sure that I can’t make it happen without it!
I wanted to try my own way first, and if it didn’t work–I would be fine. I had nothing to lose besides a pint of milk, 2 capsules of probiotics and a little bit of work. If it worked, I could save a lot of resources and energy from making more plastic containers!…
keep it in the fridge and drink cold
This recipe is the best for making your own SCOBY and kombucha from scratch. It’s very easy & tasty. It’s cheaper than buying, and best of all–there’s no waste afterward!
Kombucha is a very tasty probiotic drink that I always keep in my fridge. I wish I knew how to make my own SCOBY when I started to make my own kombucha about 10 years ago.
I had no idea it would be this easy. If I did, I would be able to save 20 plus 12 dollars for shipping–well, now I know.
My Kombucha SCOBY I bought worked really well and it kept growing more and more over time. I had a fun time offering some to people I know, but had to compost a lot of it when I ran out of people to give some to.
Yes, that’s right. Once you have SCOBY, you never have to make or buy it again. The only thing you have to do to keep it healthy is to feed it with sweet tea, and in return, you get to drink tasty kombucha!
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Sawatdee Ka, my name is Jeem Elliott and I’m Thai. I'm the creator of Gourmet Vegetarian Kitchen.Com. I have a background in Read More…