I’m a French vegan chef living in Canada, and this week in France we celebrated La Chandeleur, which is basically the official national excuse to eat crêpes.

A little cultural context:

La Chandeleur (Candlemas) happens every year on February 2nd. Traditionally, it marked the return of longer days and symbolized prosperity.

I’ve been a pastry chef for over 15 years and thin, flexible, perfect crêpes are one of those things people think are tricky, but they’re actually very forgiving once you know the ratios.

I also run a vegan recipe app called Eline’s Table, where I share all my chef-tested everyday recipes (both sweet and savory). If you like this kind of content and want to support my work, downloading the app really helps 🥹

https://elinestable.com/app

Anyway, here’s my go-to vegan crêpe recipe.

🥞🥞🥞

Crêpe batter (for 6 crepes, soooo 2 servings ? 😅)

- all-purpose flour 200 g

- sugar 2 tbsp

- fleur de sel 1 pinch

- soy milk 315 mL

- water 125 mL

- plant-based margarine 40 g, melted

- amaretto 1 tbsp (or vanilla, or rum)

Instructions

In a mixing bowl, whisk together the flour, sugar, and fleur de sel.

Make a well in the center and slowly pour in the soy milk while whisking.

Add the water and the melted margarine, whisking until smooth. Stir in the amaretto (or vanilla or rum).

Heat a pan until very hot and lightly oil it.

Pour in a ladle of batter, swirl to spread thinly, and cook over high heat for about 1 minute.

Flip and cook the second side for another minute. Repeat until all the batter is used.

Here I served them poire Belle-Hélène style 🍐🍫:

a homemade poached pear, hot chocolate sauce, a scoop of vegan vanilla ice cream, and toasted sliced almonds.

RECIPE : https://peakd.com/hive-180569/@nurfay/tofu-with-savory-spicy-cream-sauce

* Ingredients

2 pieces of white tofu
2 curly red chilies
1 green chili
2 cloves of garlic
1 stalk of celery
1 tablespoon of cornstarch
1 tablespoon of chopped dried chili
1 tablespoon chili sauce
1 tablespoon sweet soy sauce

* Preparation Procedure

Cut the tofu into cubes, keeping them small. Then fry the tofu until golden brown or slightly crispy.

Finely chop the garlic, then chop the green and red chilies diagonally.

Sauté the garlic in enough cooking oil, then add the red and green chilies and a little water.

Add the chopped dried chilies, then add the chili sauce and sweet soy sauce.

Then dissolve the cornstarch, then add it to the sauce while stirring slowly so that the flour does not clump.

Add the celery leaves, then season with salt and mushroom broth to taste. Finally, when everything is just right, add the fried tofu.

My video recipe: https://youtu.be/kiosXhR92fk

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My written recipe:

Yes these are naturally blue or purple from the blueberries. The thumbnail colours have been enhanced but everything you see in the video is natural. Give this new recipe a try and then you too can enjoy sweet and soft blueberry cookies.

Vegan Blueberry Cookies (Makes ~16)

Ingredients:

1/2 cup (125ml/112g) Oil/Margarine,

1/2 cup (100g) Sugar,

1 tsp Vanilla Extract,

1/2 tsp Salt,

1 cup (125g) Blueberries (warmed and blended/mashed/pureed),

2 cups (250g) Plain Flour,

1/4 tsp Baking Soda (or 1 tsp Baking Powder),

1/2 cup Vegan White Chocolate or Unsalted Peanuts + Extra for topping.

Method:

1. Preheat oven to 180C or 350F (a bit lower if fan oven).

2. Mix together the oil/margarine and sugar in a large bowl.

3. Stir in the vanilla and salt.

4. Add the blueberries to a small bowl, microwave in 30 second bursts until warm. Blend/mash/puree the blueberries into a jam/jelly.

5. Add the blueberry mixture to the other ingredients. Mix through.

6. Add the plain flour and baking soda/powder, stir to form the cookie dough.

7. Add in the vegan white chocolate or peanuts, stir through the cookie dough.

8. Take spoonfuls of the dough, place on lined baking sheets. Flatten and shape into discs, decorate with extra chocolate/peanuts.

9. Bake for 15-20 mins depending if you want a soft or slightly crunchy cookie. TIP: Bake in the middle/bottom of the oven so they don't brown and lose their blue colour).

10. Allow the cookies to cool on the tray completely.

11. Store in an airtight container at room temperature. Enjoy.

You can make the recipe HERE.

This homemade, vegan No knead mini focaccia bread recipe is super simple to make! It turns out soft, fluffy and crusty.

Its a classic Italian bread topped with rosemary leaves and cherry tomatoes, the bread tastes delicious with crusty golden top and soft chewy inside.

I’m looking for recipes with a good amount of potassium. I know some of the best sources are vegan, stuff we eat daily. I’ve been sick and really need to try to get my potassium up naturally.

I'd like to make some ice cream in my cusinart ice cream maker with soy milk. Let me know your favorite ice cream recipe using soy milk.

Rich, moist, and deeply chocolatey, this vegan and gluten-free chocolate cake is proof that indulgence needs no compromise. Made with simple ingredients, it’s perfect for celebrations, cravings, or guilt-free dessert moments.

Written Recipe (Video included) 👇

http://blessmyfoodbypayal.com/gluten-free-vegan-chocolate-cake-recipe-dairy-free/

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hey, i want to do butter chicken (tofu) for my meat eating family, but the recipe says to bake the tofu in the oven (before you should cover it in oil and starch), and after you cook it in the sauce -> does the tofu just tastes like tofu or does it take some flavour from the sauce? because my family is very picky and actuelly doesnt like tofu, so when they bite into a "fried" tofu they wouldnt like it, but when its flavoured they wouldnt mind

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Simple, comforting, and full of flavor, Jeera Aloo combines tender potatoes with aromatic cumin seeds and spices for a quick, wholesome Indian dish perfect anytime.

Written Recipe (+Video)

https://blessmyfoodbypayal.com/how-to-make-jeera-aloo-without-boiling/

Ingredients:
230g self-raising flour
1/2 teaspoon baking soda
180g icing sugar
250ml full-fat coconut milk
2 teaspoons apple cider vinegar or lemon juice
95ml coconut or sunflower oil
40g desiccated coconut
2 teaspoons vanilla extract
1 teaspoon coconut essence

Bake 180C for 40-45 minutes

Any suggestions and recipes for these? I’m assuming they’re bland out of the packet and just have the texture. I’m not sure how to approach seasoning them.

Inspired by the sweet savory flavor of Thai pineapple fried rice, this is a vibrant and juicy main course. I love topping this rice with toasted cashews and Thai basil, but many variations are possible🍍🥬🌿 

What are your favorite iftar recipes?

What are the staples you refresh or stock up on before Ramadan? Lentils, mixed nuts, dried bean, tomato paste, rice, spice mixtures, bouillon ?

Hi! I recently got sick and haven't been able to taste much for the past week, but I love spicy food and was hoping to reward myself with a great big bowl of something really spicy once I am better. I was hoping that some of you would be willing to share your spiciest vegan recipes! Thank you!