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I can post them later but they are the fresh mozzarella recipe from Artisan Vegan Cheese and the truffled cashew cheese from Street Vegan, two of my favorite cook books for fancy occasions. I highly recommend both if you don't mind taking a bit of time to make truly fantastic meals.

Usually rendang is made w/ beef, but i subbed in meatless meatballs from Trader Joe's. The curry mix itself is vegan even though it says beef on the front (it just means it's a seasoning for beef). SOOO good! I can't wait to try this curry w/ diff proteins too - I'll probably try tofu, jackfruit, even over noodles I think this sauce would be great.

Recipe to serve 4-5:

Heat 1 tbsp neutral cooking oil in a large pan. Add 1 chopped onion, 2 cloves minced garlic, & 1 tbsp minced ginger & cook until softened. Add 1 packet Rendang curry mix + 1 can low fat coconut milk. Stir everything together & dump in a bag of meatless meatballs. Let simmer 10-15 mins, until sauce is reduced & thick & meatballs are cooked through.

I served with sweet & salty coconut rice from Chrissy Teigen's Cravings cookbook. It's sooooo good. Topped w/ some fresh cilantro & lime as well :)

I followed this recipe, using Follow Your Heart vegan Parmesan, and Coconut Cream.

https://innocentdelight.com/penne-alla-vecchia-bettola/

I also made Gardein seven grain nuggets, homemade garlic toast, and put a lot of Penzeys Sunny Paris and another Italian herb mix on everything. Pasta was Barilla veggie brand.

It was amazing.

Great coconut cream, I use it in any recipe that calls for cream: https://www.amazon.com/dp/B00AF7XMYY/ref=cm_sw_r_cp_awdb_t1_znILAb9YH63Z4

For the “chik’n” I used “Verisoy soy slices” This is what the package looks like I find that they're cheaper if you can find them in a local asian market. I simmered them in a vegan chicken style broth then marinated them overnight. I had leftover vegan gravy already which made this really fast to assemble. Just saute whatever veggies you want (I used onion, celery, carrot, peas) and cut your soy slices into small strips and saute with the rest of your veggies with some salt pepper and sage. When the flavor and texture of your vegetables is to your liking add your gravy and thin it out a little with some stock or water, then add to your roasting pan and top with your biscuits. This was out of this world in flavor and similarity to the real deal. The biscuit recipe I used was posted Here by u/shugamag and they were so good! I didn't get as much lift as hers but still check her recipe out. I made the biscuits ahead of time too for another recipe and froze the rest. This is a great recipe to have in your back pocket after the holidays if you're looking for a way to use up leftover gravy and biscuits as this would work with already cooked biscuits as well

I’d worked a long day and didn’t have the energy to do a bunch of cooking, so the naan is from a local restaurant and the Chana Masala is this: https://www.amazon.com/Tasty-Bite-Indian-Entrée-Channa/dp/B002JF61XO

I just sprinkled some herbs on top for the picture 😄

TVP fried up with Taco Bell seasoning, Serious Eats Vegan Nacho Cheese Sauce, Tofutti's Better than Sour Cream - - These we SO good, and totally indistinguishable from their non-vegan counterpart!

Sorry, this is a rough description of what I did:


I actually prepared my own basic seitan and simmered it in vegetable broth. For the marinade, I used this packet.


The Follow Your Heart vegan eggs were the same recipe on the box except I added a little black salt to give it an eggy taste.


Garlic fried rice:
Requires at least day old Jasmine Rice. Heat a skillet over medium heat with some oil and sauté minced garlic until fragrant. Add rice and toss to coat.

Thanks! I used a stainless steel circular food mold like this one.

This looks so juicy and yummy. Next time i make one an wear this during the cocking:

https://www.amazon.com/dp/B07X55QQ5Z

I couldn't find vegan milk powder locally so I ended up using this if that's helpful! It's a little cheaper than the one the recipe links to: https://www.amazon.com/gp/product/B003B2SV6Y/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&th=1

TBH, most of the bowls I ate out of when I ate at noodle shops in Asia were the large plastic ones. I usually find them at my local Asian mart for like 5ish bucks depending on the size. Don’t forget to grab a couple of proper soup spoons like these too:

https://www.amazon.com/JapanBargain-Brand-Asian-Black-Spoons/dp/B001D22QM4

I wonder if kelp granules might help?

THIS ONE.

But honestly, Lightroom has the biggest effect if you ask me.

> I used gardein burgers and frontera barbacoa sauce (https://www.amazon.com/Frontera-Barbacoa-Roasted-Tomato-Chipotle/dp/B00KBHC3G6) Just sauteed onions, peppers, mushrooms, corn and black beans. Then cooked 4 patties halfway to done. Then chopped the patties up and mixed them with the veggies in an oven dish. Cover with the barbacoa sauce and a half cup of water. Mix til it's all even. Cover tight with foil, then bake for 90 minutes at 325 degrees.
Heat up some corn tortillas in pan, then fill with the "meat" and whatever other taco filling you please!

Recipe for the soup and bread from this cookbook: https://www.amazon.com/Cookin-Storm-Shepherds-Anti-Whaling-Campaigns/dp/1570673128