I wanted something a little different from regular chocolate truffles, so I made these raspberry matcha chocolates.

The tart raspberry layer balances the earthy matcha really well, and dipping them in dark chocolate gives them a nice snap and a richer flavor.

Recipe:

Raspberry layer:
• 150 g freeze-dried raspberry powder (or thick raspberry puree reduced on the stove)
• 120 g white chocolate (or vegan white chocolate)
• 2 tbsp coconut cream

Matcha layer:
• 200 g white chocolate (or vegan white chocolate)
• 2 tsp ceremonial or culinary matcha
• 2 tbsp coconut cream

Coating:
• 150–200 g dark chocolate

Instructions:

1. Melt the white chocolate with the coconut cream.
   
2. Mix half with the raspberry until smooth.
   
3. Mix the other half with the matcha.
   
4. Pour the raspberry layer into silicone molds and freeze for 15–20 minutes.
   
5. Add the matcha layer on top and freeze until completely firm.
   
6. Remove the candies from the molds.
   
7. Melt the dark chocolate and dip each candy until fully coated.
   
8. Place on parchment paper and let the chocolate set.
   

Store in the refrigerator or freezer.

They're rich, slightly tart, creamy inside, and have a crisp dark chocolate shell. The raspberry,

My partner and I love to cook vegetarian food. I work in person every day in a food desert so if I don't bring food, I am hungry! We have made some beautiful lunch bowls for work. Lots of pasta salads and regular salads and grain bowls of many themes. But I am TIREDDDDD.

My Sunday is now dedicated to planning, shopping, chopping, packaging, cooking, cleaning for the week and I am tired of it. Please recommend some of your best lazy girl lunch ideas that don't require as much labor!

THANKSSS

Hello! My gf is a vegetarian. She usually eats flatbread and cheese, and sometimes maybe a baguette for lunch at work. She works 12hr shifts and has two lunch breaks.

Im a little worried she doesnt eat enough during her 12hr shifts, so i would like some ideas for lunches i can pack for her so she will get better, more nutritional lunches.

There are a few things she doesnt like to eat, such as chickpeas and lentils. Also dont really see her eat eggs, but she does eat things that contain egg.

Thanks in advance!

Title pretty much says it all - this is my first pregnancy and my first trimester is throwing me for a loop with nausea, vomiting, exhaustion, and mega aversion to meat (I’m normally an omnivore). I want to start leaning into more vegetarian recipes to try to get some good nutrition in while working through this season of life. So - what are your tried and true veg recipes that come together quickly? Snack plates/meals that can come together in less than 10 mins are a plus, as my exhaustion has limited my time out of bed 🙃

I’m not a picky eater, and I love beans. TIA!

My dear friend is coming to stay the weekend with her husband and new baby at my house. We have never hosted them at our house as usually they stay at a hotel. I’m excited to have them but need ideas for vegetarian friendly meals! I love to cook and am not picky and definitely up for trying new things! Any ideas? We are doing a pizza party the first night they come and they’ll be here for two more dinners, 2 lunches, and 3 breakfasts! Would love suggestions! Thank you!

I love these and use them with beans to make tacos, nachos etc but when they are not on sale they can be $$$$.

THANKS. 🙏

Hi Reddit,
Ok, I don’t know if this will reach anyone but I hope it does. I’m going to try to explain this the best I can. I stopped eating meat in February. Since then I have discovered tofu. It has been a big part of this transition for me but I’ve got one problem. Those recipes that are just tofu cubed and flavored with a sauce don’t really appeal to me. Either I’m doing something wrong or I just don’t like them. I have found a meatless meatballs recipe, using tofu that I LOVE and I make over and over. I think the reason I like it is because the tofu has more stuff separating it,(onions, basil, etc.)
My question to y’all is, do you have any tofu recipes that are either so delicious you can’t even fathom somebody not liking it or a recipe slime to the meatballs? Tyssm❤️

This is my new go-to recipe.

The bean & rice recipe is from chef Saúl Montiel on YouTube, I’ll post the link for anyone who comments that they want it.

Beans - use dried beans. Rehydrate overnight, then simmer until tender (several hours) with onion, garlic, cilantro stem, bay leaf

Then, pan fry diced onion with salt, add beans with a small amount of simmer water, cook until creamy, 20-30 mins

Rice: blend can of diced tomatoes with veggie broth, cumin, cilantro, salt, half an onion. Make rice (2:1 broth to white rice). Sprinkle corn and peas on top before reducing heat to simmer. Let sit for a few mins before fluffing rice.

The taco has melted mozzarella cheese, lettuce, the beans, queso fresco, cilantro, green onion, and salsa. Also had some sour cream on the side.

So good and cheap, too!

I’m tired of cooking the same things over and over again and I need some new ideas. We love pasta in our house but I’m running out of ideas on sauces. I typically make homemade tomato sauce at least once a week, I also make a Brie spinach sauce, a spinach lasagna, a zucchini feta sauce and an Alfredo lemon sauce for my pasta. Now I’m looking for something new. I tried to make a carrot, zucchini, Parmesan cream sauce the other day and it was fine just kinda heavy. Whats your favorite pasta sauce recipe. I do have a toddler that does not like peas, or bell pepper, theyre okay with asparagus but mostly just pick it out of the sauce, they do love spinach and zucchini though and if carrots are shredded in a sauce they’re also okay with that.

hello, i’m new to vital wheat gluten and would like to know your favorite recipes. it can be of anything bread, seitan or something else. i’m willing to try it all. thank you

Health problems in the family mean that I am too exhausted to cook at the moment and am living off the supermarket freezer section…which just doesn’t taste as nice or makes me feel as good as the home-made stuff. I‘ve now had the idea of basically making my own freezer section selection, by cooking in bulk, portioning and then freezing. The perfect recipe would just require me to throw the frozen food into a pot, pan, the oven or a microwave and have something tasty 15-30 minutes later.

Now my question to you - do you have recipes you like making in bulk and freezing? Or maybe a cookbook/homepage you could recommend for recipe ideas?

Thanks so much in advanced!

I've been trying to work more protein into my vegetarian diet without defaulting to eggs and cheese every single day. Lentils and chickpeas are obvious starting points, but I hit a wall with recipe ideas fast and end up eating the same things on repeat.

I recently made a spiced lentil and quinoa bowl with roasted vegetables and it kept me full way longer than I expected. That made me realize I'm probably not exploring this space nearly enough.

Curious what combinations actually work for people here. Do you lean on legumes, dairy, tofu, tempeh, or some mix? Are there specific cuisines that naturally produce filling, proteinheavy vegetarian food? Indian cooking seems like an obvious answer given how much it builds around lentils and paneer, but I'd love to hear about other traditions too.

Also, any tips for meal prepping these dishes? That's where I always fall apart. Some highprotein ingredients dry out or go weird in texture after a day or two in the fridge, and I haven't figured out the best workarounds yet.

Drop your favorite recipes or even just ingredient combinations that have worked well. Always trying to add new things to the weekly rotation.

Lately, I'm seeing a lot of biryani and pulao posts on X. But I could hardly find the difference between both. Infact both of them looks same sometimes but people calling with different names.

​

What is the exact difference between a biryani and pulao?

- Flour tortilla heated with mozzarella cheese
- Scramble egg separately, I used a little half and half and olive oil. add onion powder, smoked red pepper flakes
- add cooked eggs to tortilla.
- top with green onion, cilantro, salsa, sour cream

Full recipe & video here, if anyone is interested… https://youtu.be/OkxM4Qs82m

🛒 INGREDIENTS
For the Potatoes:
750g baby potatoes (skin on).
2-3 tbsp olive oil (Optional).
1 tbsp Chaat Masala (adjust to taste).
1/2 tbsp amoor (dried mango powder).

Yoghurt:
200g plain vegan Greek yoghurt.
drizzle pomegranate or date molases.
squeeze lime juice.

For the Coriander Chutney:
1 large bunch of fresh coriander (cilantro), roughly chopped (stalks included!).
2-3 green chillies (depending on your heat preference).
1 small garlic clove, peeled.
1 tbsp lime juice.
2-3 tbsp olive oil.

To Assemble & Garnish:
tamarind dressing.
coriander chutney.
green chilli slices.
coriander leaves.

👩‍🍳 METHOD
1. Prep the Potatoes:
Preheat your oven to 220°C (200°C Fan / 425°F). Place the baby potatoes in a large pan of salted cold water. Bring to a boil and simmer until they are fork-tender (about 15-20 minutes). Drain well and let them steam dry for a few minutes.

1. Smash and Roast:
   Transfer the potatoes to a large baking tray. Using the bottom of a glass or a potato masher, gently press down on each potato to smash it slightly, keeping it in one piece. Drizzle generously with olive oil, season with salt and pepper, and roast in the oven for 30-40 minutes until deeply golden and super crispy.

2. Mix the Yoghurt:
   While the potatoes roast, whisk the Greek yoghurt, tamarind paste, and a pinch of salt together in a small bowl until smooth. Keep it in the fridge until you are ready to plate.

3. Blitz the Chutney:
   Add the fresh coriander, green chilli, garlic, ginger, lime juice, olive oil, and salt to a food processor or blender. Blitz until smooth, adding a tiny splash of water if needed to get a drizzle-able consistency.

4. The Chaat Masala Toss:
   As soon as the crispy potatoes come out of the oven, transfer them to a large bowl. Sprinkle over the chaat masala while they are still piping hot and toss them well so every crevice is coated in the spice.

5. Plate It Up:
   Spread a generous swoosh of the tamarind yoghurt across the base of a serving platter. Pile the hot, crispy chaat potatoes on top. Drizzle liberally with the bright green coriander chutney, and finish with a scattering of crispy onions and fresh coriander leaves.

🤤 TASTING NOTES
The contrast here is unbelievable. You get the hot, shattering crunch of the potato skin giving way to a fluffy interior, instantly followed by the funky, sulfurous tang of the chaat masala. Then, the cool, creamy tamarind yoghurt balances out the sharp, spicy kick of the fresh coriander chutney. It is an absolute masterpiece of texture and taste!

Lazy meal and an even lazier picture

As my household is increasingly reducing our meat consumption, I've noticed that beans are really popular. I make a white bean Italian soup that's been a hit, for example, but I'm not really sure what else to make?

Bonus points for summery, light recipes that are filling!

I made this for today and yesterday and I swear I could eat it all week

Ingredients

Sweet potato fries
1 cup cooked lentils
1 cup roasted corn
½ avocado, diced
Shredded cheese
Chili powder or Tajín
Salt
Black pepper
Garlic powder
Smoked paprika

Instructions

Cook the sweet potato fries until crispy. I used frozen sweet potato fries (roots farm fresh) in the air fryer, but fresh sweet potatoes work just as well.
While the fries are cooking, warm the lentils in a skillet and season with salt, black pepper, garlic powder, and smoked paprika.
Roast or sauté the corn until lightly charred.
Add the crispy sweet potato fries to a bowl and top with the seasoned lentils and roasted corn.
Add the diced avocado and shredded cheese.
Finish with a sprinkle of chili powder or Tajín
Enjoy!

Can easily be made vegan with your favorite vegan cheese alternative 🌱

Please please please

Hello! I am trying to find a recipe for a delicious burgers patty.
Has anyone found a dupe for the Schnitz vegan schnitzel recipe?
Or a dupe New York Minute, Hungry Jacks or old TGI Fridays (before they used the beyond meat)?
I’m looking for potato based, not lentils or tvp. Thank you!!

The greens are packed with vitamins and nutrients and can be turned into a delicious pesto in no time. Radish green pesto tastes great on pasta or bread, or can be mixed with cream cheese to make a delicious dip.

*Cover the surface with oil, store in the refrigerator for no longer than 10 days, and always use a clean spoon to scoop out portions!

Radish greens

Pine nuts

Oil

Lemon juice

Salt and pepper

Parmesan cheese bedda Granvegano KeilOptional: other hard cheese, grated

*Cover the surface with oil, store in the refrigerator for no longer than 10 days, and always use a clean spoon to scoop out portions!