Vegan

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This Vegan Basil Pesto is so tasty & simple without any preservatives and dairy. It’s very convenient to have on hand during busy weeks!

As you might already know, most pesto recipes have parmesan cheese as part of the main ingredients to make it taste good. However, as I try to cut dairy products out of my diet, I also cut parmesan out of this Vegan Basil Pesto recipe.

Does it taste good though? Absolutely, it tastes incredibly good!

With fresh basil, fresh lemon juice, salt, garlic, pine nuts and cold press extra virgin olive oil, this Vegan Basil Pesto can be prepared in just minutes.

It’s so good for any pasta dishes and any recipe that requires basil. By covering it with a little bit of oil, you can have it on hand, ready to use for up to 2 weeks in the refrigerator.

Ready to make your own Vegan Basil Pesto?…

With only a few simple ingredients, this Vegan Sourdough & Oatmeal Pancake recipe will take you to the next level of eating your favorite meal!

Despite how much we enjoy eating pancakes, I know that I don’t want to eat the readymix type.

Ever since I learned how good fermented foods were for us, I decided to ferment almost everything we eat–including whole wheat flour.

Although I don’t make sourdough bread as often, I use it to make these Vegan Sourdough & Oatmeal Pancakes. I can get the same taste of sourdough with much less work.

It’s really hard to believe that sour taste mixed with a little bit of salt, sugar and without any kind of vegan eggs can give these Vegan Sourdough & Oatmeal Pancakes extraordinary flavors. You can’t get these kinds of flavors from any ready-to-cook pancake mix.

Eating pancakes on late Sunday morning has been our family ritual for many years.

I make these Vegan Sourdough & Oatmeal Pancakes with other kinds of vegetable dishes and a big plate of fruits. We enjoy them with homemade vegan butter and good maple syrup.

The combinations of whole flour, with nutty, sweet & tangy flavors are incomparable.

Ready to try eating your favorite pancakes the way I do? Let me show you how!…

enjoy it with sauerkraut and sprouted crispy chickpeas!

Vegan Green Pasta (East meets West) is a great combination of flavor from Asian cuisine & Western pasta. With lots of leafy greens, and a few simple ingredients, this dish is incredibly tasty and healthy!

As a multicultural family, the way we eat is unique. I’m Thai and of course, Thai foods are my first choice.

However, living outside of my own land makes it difficult to find the exact same ingredients for authentic Thai dishes. I have learned to adapt the way I eat according to what I can find locally for many years now.

The result? It’s worked out great. I have created many of my own dishes by combining the ingredients I can find locally with a few simple but essential Thai ingredients I can find easily enough here.

However, this Vegan Green Pasta is not related to Thai foods directly. There’s a crucial ingredient I became addicted to from living for a year in Taiwan–It’s fermented tofu or “chao.”

I like chao so much, and finally learned to make my own after we left Taiwan.

Living here, I have to admit that pasta has become one of our comfort foods. However, eating pasta usually has some kinds of cheeses involved.

When I tried to eat less dairy, it wasn’t easy to give up cheesy pasta dishes. I challenged myself to make them tasty without using any dairy cheese, and chao has come to play a major role. It offers a pungent cheesy flavor, and makes any dish taste uniquely good!…

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. …

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.

How do I eliminate the water in the milk?

Well, I use the same method I use to make tofu. I curdle the milk first, then use the curd to make vegan butter

What do I use to curdle the milk?

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.

Why?

…

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.…

For this recipe, not only do you learn how to make Vegan Cultured Butter, you also learn how to make 3 different kinds of non-dairy yogurt from scratch!

I have been making vegan butter to replace dairy butter for a few years now. I’m very happy with how tasty my recipe is and I don’t feel like I’m missing anything without dairy butter. I highly recommend you to try making it if you haven’t done so already.

As I also make my own soy yogurt and cultured tofu using rejuvelac, I have decided to experiment making yogurt with other kinds of nuts and seeds too.

Without commercial probiotics used and special yogurt makers or any food additives, I’m so happy to tell you that any kind of nuts and seeds can easily be used for making yogurt.

Yes, you read it right, any kind of nuts and seeds.…

Simply ferment cashews with Penicillium Roqueforti and age it at least 4 weeks. It’s hard to believe this Vegan Blue Cheese is not made from dairy?

I stopped eating any kind of meat since 2004. It wasn’t too hard to make up my mind not to rely on other lives to live, although I still ate dairy cheese.

A few years later, as I learned more about the dairy industry, I tried to give up dairy products altogether as well.

However, giving up dairy wasn’t easy. There is dairy in almost everything, and the most difficult item to give up is cheese.

I have tried replacing my cheese cravings with commercial vegan cheeses on the market, but one I bought was so bad that I couldn’t finish it. It was highly processed with some unfamiliar additives in it–not what I wanted to put in my body.…

With a practical method & simple equipment, this Homemade Soy-Free Tempeh recipe is perfect. It’s so tasty, healthy, and best of all: no soy or plastic involved!

If you eat a plant-based diet, I’m sure you know tempeh. There are so many kinds of tempeh on the market nowadays, but most commonly its made from soy.

I have no problem eating non-GMO soy, but sometimes, I crave something different such as Homemade Soy-Free Tempeh to get different flavors.

I wanted to make my own tempeh for so long but I got so intimidated by all the equipment they suggested in order to make it at home. Also, when I looked closely into making it, my other big concern was all the plastic used.

All of the tutorials I researched suggest to use plastic bags, or to use banana leaves if I want to make it the way people in Indonesia made it in the past.

Using plastic bags for making food? Nah.…

vegan cheese (cashew camembert)

Take a bite of this Vegan Cheese and you’ll be amazed that it’s not dairy cheese. Not only does it look exactly the same, but it also tastes the same–even better!

Knowing how much the dairy product industry impacts our health and the environment, my family cut down dairy product intake by more than 80% over the past few years.

Whenever I talk to people who are trying to go plant-based, most of them say the same thing: that giving up cheese is the hardest.

It was hard for me too. I started to look into it more seriously to find something to replace the dairy cheese we ate. Unfortunately, most Vegan Cheeses on the market are highly processed and the tastes are unbelievably bad. …

Looking for an easy but tasty way of cooking eggplant? This Sautéed Eggplant method has the perfect flavor, balancing garlic with its savory and sweet tones!

I grew up in Thailand where eggplant is everywhere all year round. The beautiful deep purple color of fresh picked eggplant is to die for, but to be honest, they were once one of my least favorite vegetables.

They are chewy and tough if not not cooked properly, and that’s why I didn’t like them. I have tried cooking them in a lot of more complicated ways, but I decided to get back to simple. …

This Vegan Red Curry is full of vegetables, and it’s so tasty & healthy without shrimp paste, fish sauce, or meat. It’s wonderful with a bowl of warm rice, quinoa–or plain!

Vegan Red Curry is one of the tastiest comfort foods to resort to. With the mixed flavor of vegetables and other simple ingredients, this dish can easily become a favorite.

If reducing waste from cooking is one of your goals, you can make your own sprouted tofu, coconut milk, and even red curry paste like I do too.

For the protein, besides tofu, you can use tempeh, or garbanzo beans as well.

As for vegetables, this Vegan Red Curry recipe is so flexible, you can choose your own favorite vegetables and put them in there, adjust the taste to your own liking, and you are all set for a healthy & tasty meal!

Ready to make this healthy meal?…

How do I eliminate the water in the milk?

What do I use to curdle the milk?

Why?

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How do I eliminate the water in the milk?

What do I use to curdle the milk?

Why?

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About Gourmet Vegetarian Kitchen