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Spiced Aubergine Pide (Turkish Flatbread Pizza)

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Ingredients:

For the dough

400 g white organic flour

¼ tsp sea salt

1 tsp quick yeast

1 tsp sugar

2 tbsp olive oil

350 ml luke warm water

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This vibrant green goddess pizza is bursting with vibrant veggies and fresh flavor! Slathered in basil white bean hummus, and piled high with roasted vegetables, this delicious pizza is totally vegan and easy enough for a weeknight dinner. Recipe: https://www.connoisseurusveg.com/green-goddess-pizza/

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Honey-chilli potatoes

This Indo-Chinese dish is made by coating crispy deep-fried potatoes in a spicy, sweet, and sour sauce. It can be made using leftover fries or potato wedges, or fresh potatoes, sweet potatoes, or even zucchini.

Recipe under the cut!

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INGREDIENTS:

For the potatoes:

300g potato, cut into fries or wedges

1/4 cup cornstarch

1 tsp salt

1/4 tsp ground black or Sichuan pepper

1/4 cup all-purpose flour (optional)

5-7 Tbsp water (optional)

For the sauce:

2 cloves garlic, chopped

1-inch chunk (10g) ginger, peeled and chopped

4 dried red chili peppers, crushed, or red chili peppers, minced (seeds optionally removed)

4 stalks green onion, sliced and divided

1/2 yellow onion, chopped

2 green chilis, slit

1 tsp Chinese chili paste (or substitute sriracha or other chili sauce)

4 tsp (1 Tbsp + 1 tsp) ketchup

2 Tbsp soy sauce

1 Tbsp white or rice vinegar

pinch salt

1 Tbsp cornstarch dissolved in 1/4 cup cool water

2 Tbsp agave nectar, Chinese honey syrup, or honey

1 tsp sesame seeds, to garnish

2 Tbsp neutral oil

Instructions:

For the sauce:

1. Prepare your ingredients. Roughly chop your peeled garlic and ginger (finely minced ginger or garlic may burn). You may use a Tbsp of ginger-garlic paste instead of fresh ginger and garlic, if you have it—just add it after the onions are translucent. Roughly crush dried red chilis in a mortar and pestle, or mince fresh red chili peppers. Remove their seeds if you want to reduce the amount of heat in the dish. Chop half a yellow onion, and thinly slice your green onion stalks, separating the greens from the whites. Set the greens side for garnish.

2. Mix the chili paste, ketchup, soy sauce, vinegar, and salt in a small bowl and set aside. Add 1 Tbsp cornstarch to 1/4 cup cool water (cornstarch will clump in hot water) and whisk until no lumps remain.

For the potatoes:

1. Heat a small pot of oil on medium for several minutes until it reaches 350F (a piece of bread dropped in this oil should slowly form bubbles and rise to the surface. If the bread immediately browns and floats, your oil is too hot). Deep fry fries or wedged potatoes in oil on medium a few minutes until almost fork-tender. (You can also boil the potatoes at this stage if you want to reduce the amount of oil in the dish.)

2. Remove potatoes from oil into a large bowl using a slotted spoon. Sprinkle 1/4 cup cornstarch, 1 tsp salt, and 1/4 tsp ground black or Sichuan pepper and stir to coat. (For crisper potatoes, you can also choose to batter the fries at this point by mixing cornstarch and spices with 1/4 cup all-purpose flour and just enough water to make a thick, smooth batter--about 5-7 Tbsp--then coating the potatoes in this mixture.)

3. Deep fry the potatoes again until golden brown and crisp. (If you boiled the potatoes earlier, you should fry them now.) Remove onto a wire rack or paper-towel-lined plate and remove the oil from heat.

To assemble:

1. Heat 2 Tbsp of a neutral oil in a wok or large pan on high. Fry yellow onion, whites of green onion, chopped ginger and garlic, and chili on high until onion is softened and translucent, a few minutes. If using ginger-garlic paste, add it in the final 30 seconds of cooking.

2. Add the soy sauce mixture and sauté for 30 seconds. Add cornstarch mixture and cook until thickened and translucent.

3. Remove from heat. Stir in agave nectar or honey, then stir in potatoes. Top with greens of onions and sesame seeds and serve hot.

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This scrumptious tempeh stir-fry is made with juicy bell peppers, cashews, and a sweet and savory maple hoisin sauce. It’s loaded with flavor and cooks up lightning fast! Recipe: https://www.connoisseurusveg.com/cashew-tempeh-stir-fry/

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Tofu cubes are coated in Cajun seasoned cornmeal, pan-fried to a crisp, and stuffed into crusty rolls with veggies and vegan Remoulade sauce to make these mouthwatering vegan po’ boy sandwiches. Recipe: https://www.connoisseurusveg.com/vegan-po-boy/

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Crispy pan-fried tofu is drenched in a rich brown sugar coconut milk sauce and served with a sprinkling of toasted coconut to make this decadent vegan meal. Absolutely delicious and easy enough for a weeknight! Recipe: https://www.connoisseurusveg.com/coconut-tofu/

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Vegan Flourless Chocolate Breakfast Cake

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Vegan Singapore Noodles (GF)

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These mini vegan pumpkin cheesecakes are as delicious as they are cute! Made with a creamy cashew-pumpkin base and gingersnap cookie crust, this two-bite dessert is perfect for everything from holiday desserts to everyday snacking. Recipe: https://www.connoisseurusveg.com/mini-vegan-pumpkin-cheesecakes-gingersnap-crusts/

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Tomato & Garlic Confit Tagliatelle 

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Vegan Tiramisú

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Garlic linguine with courgette and broccoli

A simple and tasty dish that makes a speedy weeknight super delicious veggie supper. Recipe here

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Vegan Ackee and Saltfish (Jamaican Breakfast Feast)

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vegan tom kha (Thai coconut soup with galangal)

recipe under the cut!

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Vegan Chocolate Chip Cookie Ice Cream Sandwiches