Pumpkin Energy Balls

Keep watching to see what this tofu turns into 👀 A healthier burger patty 🍔 They’re: Vegan | Plant-based 🌱 Freezable 💡 Baked or Air-fried❗️ 𝐓𝐢𝐩𝐬: (1) For best texture: Don’t be afraid to use your hands. Gently combine the ingredients, then form the patties by hand. (2) To melt vegan cheese: Add a slice of vegan cheese on top of the patty, during the last 3 minutes of cooking. Cover with a lid. Drizzle some water outside the lid. (3) To avoid leftovers from sticking together: Freeze extra patties on a sheet pan (untouched) for 1 hour first, then move to large freezer bags. 𝐒𝐀𝐕𝐄 this post to make the recipe later, and don’t forget to 𝐅𝐎𝐋𝐋𝐎𝗪 @demeals.ca for more easy vegan recipes 🌱 Here’s how to make them👇🏼 ________________________ 🌱 𝐓𝐨𝐟𝐮 𝐁𝐮𝐫𝐠𝐞𝐫 𝐏𝐚𝐭𝐭𝐢𝐞𝐬 🍔: 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬: 1 block (350g) Extra Firm Tofu, frozen & thawed, drained & pressed 1 onion, finely diced 1 head of garlic, finely minced 1 bunch parsley, finely chopped 1 1/2 tbsp seven spice 1/2 tsp smoked paprika 1/4 tsp black pepper 1 tsp salt 3 vegan liquid eggs 2 tbsp neutral oil/oil spray
 𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬: (1) Freeze tofu overnight then thaw. Repeat for better texture. Drain the water, then squeeze out excess liquid in clean cloth. (2) Add the tofu to a food processor. Pulse until you get little crumbs of tofu, don’t over-blend. (3) Remove the blades. Add remaining ingredients (except oil). Mix it up with your hands to combine. (4) Form the patties. Make a ball, press down in the centre, and shape the edges with the palm of your hands and fingers - about 1/2 inch thick. (5) Pan fry in oil for 8 to 10 minutes, at med-high heat, flipping every 2 minutes on each side (including edges). - or air-fry with oil spray for 10 to 12 minutes, at 350 F / 175 C (do not flip). ________________________________________________ #demeals #demeal #healthyburger #tofuburger #summerfood #airfry #homemadeburger #tofurecipes #airfryer #burgerpatty #healthyeating #summerfoods #airfrying #homemadeburgers #tofurecipe #airfryerrecipes #healthyburgers #tofu #summermeals #easyveganmeals

Vegan Kousa w Waraa | كوسا و ورق Stuffed Zucchini & Rolled Grape Leaves Ingredients: 8 small (grey) zucchinis, cored 80 grape leaves, jarred For the Filling 3/4 cup TVP, rehydrated 1 tbsp seven spice 1 tsp salt 1/2 tsp black pepper 1 tsp garlic powder 1 tsp onion powder 1 1/2 short grain rice 2 tbsp vegetable oil 2 tbsp pomegranate molasses The Rest 10 garlic cloves, peeled 3 tomatoes, thick slices Water/Vegetable broth Instructions: (1) Prepare the vegan meat filling: Rehydrate the TVP in hot vegetable broth, per package instructions. Remove from heat. Mix in the spices. Add the rice, vegetable oil, and pomegranate molasses. (2) Prepare the Kousa: Snip off the tops and gently core out the insides of zucchinis. Rinse and soak in a bowl of water for a few minutes. Prepare the Waraa: remove grape leaves from the jar, separate, rinse under cold water, snip off the ends, then lay on flat surface - soft side down. (3) Using a small teaspoon, scoop out the filling, and stuff into the cored zucchinis. Tap a few times at the bottom, then gently push down the filling with your finger, leaving 1/2 inch empty at the top. Add a teaspoon of the filling to the centre of each grape leaf. Fold over the bottom, tuck in the sides, and roll it up. (4) Layer the pot with tomatoes, rolled grape leaves, and stuffed zucchinis. Stuff the garlic in between the Kousa w Waraa. Add more tomato slices to secure everything in the pot. Add water/vegetable broth (just enough to cover the top of zucchinis), and 2 tsp pomegranate molasses. Cover with a heat-proof plate (flipped upside down), push down to hold everything in place. (5) Bring to a boil over med-high heat. Once boiling, turn heat down to med-low, cover with a lid, and continue cooking for about 2 hours - until everything is tender, and most liquid is absorbed. (6) Place a flat serving plate (with sides) upside-down on top of the pot. Lift up the pot while holding the handles, and flip to drop everything into the serving plate. Drizzle 3 tbsp lemon juice (freshly squeezed), sprinkle with salt and pepper (to taste), and serve immediately!

Recipe in the caption👇🏼 ____________________ Apparently it’s National Rice Pudding Day! So I’m sharing my favourite 🤤 🇸🇾 Syrian Rice Pudding 🍚 [Ruz b Halib] A creamy dreamy summer dessert, made vegan 🌱 This recipe is: - Dairy-free - No-bake - Protein-packed ______________ Makes 12 bowls Ingredients: (1) 1 cup short grain rice, rinsed & soaked 15 mins (2) 2 cups water (3) 6 cups plant milk (I used oat milk for a creamier texture) (4) 250 g firm tofu (5) 3 tbsp cornstarch (6) 1/2 cup water (7) 3/4 cup sugar (8) 1/4 tsp mastic, crushed (found at Middle Eastern stores) (9) 1/8 cup rose water (10) 1/2 cup crushed pistachios Instructions: (1) Add rice & water to a large pot. Bring to a boil over high heat. (2) Once it bubbles, turn to low, cover, and cook for 12 to 15 minutes. The rice should be about 75% cooked. Most water should be absorbed. (3) Blend half of the plant milk & tofu. Add it to the pot, along with remaining plant milk. Using a whisk, stir until all rice is separated. (4) Whisk the cornstarch & water in a small bowl to make a slurry. Add it to the pot, along with the sugar & crushed mastic. Whisk until sugar is dissolved. (5) Bring it to a boil over medium heat - continue whisking. Once it bubbles, turn the heat to low. Cook for 10 to 12 minutes, until thickened - whisking continuously. (6) Once creamy, remove from heat, and whisk in the rose water. (7) Empty into 12 small bowls. Refrigerate for at least 4 hours, or overnight. (8) Garnish with crushed pistachios and serve. *can be served hot or cold* ________________________ #demeals #demeal #nationalricepuddingday #ricepudding #veganpudding #vegandessert #summerdessert #nobakedessert #ricepuddingrecipe #veganpuddings #vegandesserts #veganarab #veganmiddleeasternfood #veganarabicfood #veganmiddleeast #arabicdessert #middleeasterndessert #summerdesserts #nobakedesserts #pbnfood #bestofvegan #easyvegandessert

🤫 The secret to clean-cut Nanaimo Bars👇🏼 Simply dip/run your knife under hot water, then dry completely before cutting. Clean the knife and repeat the process in between lines to avoid the melting chocolate from sticking to the sides 🔪 …and this works for cutting other desserts too! 𝐒𝐇𝐀𝐑𝐄 this kitchen hack with someone who needs to know❗️ You can find the recipe + video for how to make these Nanaimo Bars earlier on my page. 𝐅𝐎𝐋𝐋𝐎𝗪 👉🏼 @demeals.ca for more easy vegan recipes 🌱 Happy eating! Waseem #demeals

𝐒𝗪𝐈𝐏𝐄 👈🏼 for the recipe card 📝 It’s #FoodDayCanada 🇨🇦 Let’s celebrate with these 𝐍𝐚𝐧𝐚𝐢𝐦𝐨 𝐃𝐞𝐬𝐬𝐞𝐫𝐭 𝐂𝐮𝐩𝐬! Layered with nutty chocolatey coconut crumbs, buttercream, and a piece of Nanaimo Bars 🍫 𝐓𝐡𝐢𝐬 𝐫𝐞𝐜𝐢𝐩𝐞 𝐢𝐬: - Vegan | Dairy-free - No-bake - Super fun & easy to make 𝐅𝐎𝐋𝐋𝐎𝗪 👉🏼 @demeals.ca for more easy vegan recipes 🌱 Happy eating! 💙 Waseem #demeals

Comment your favourite jam flavour👇🏼 _______________________ Homemade Peach Jam 🍑 Nothing better than freshly picked out fruit turned into jam! Depending on how big your batch is, and how long you want it to last for, you can adjust the sugar levels to preserve the jam and have it set properly. We used 2-part peaches for 1-part sugar, since we had a big batch that made over 4 very large jars. We know we won’t run through it all for at least a few months, if not longer. Tip: You can use less sugar if making a smaller batch. Go for 3:1 fruit-to-sugar ratio, using weight (not cups) as measurement. #demeals #demeal #homemadejam #fruitjam #peachjam #homemadejams #jam #jams

You can easily double up this recipe for a week’s worth breakfast-prep! _________________________ 𝐀𝐢𝐫-𝐟𝐫𝐢𝐞𝐝 𝐁𝐥𝐮𝐞𝐛𝐞𝐫𝐫𝐲 𝐌𝐮𝐟𝐟𝐢𝐧𝐬 🫐 Vegan & Gluten-free 🌱 𝐒𝐀𝐕𝐄 to make it later! 10 ingredients | 5 easy steps Ready in 20 mins ⏱ Makes 3 breakfast muffins These aren’t your typical puffed up muffins, since they’re gluten-free. But they’re still pretty moist and fluffy! They’re also airy with a crusty muffin top 🤤 𝐓𝐈𝐏: Make sure not to over-mix the batter to allow maximum rise ✔️ _________________________ Grab the recipe👇🏼 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬: 1/2 cup (65g) oat flour 1/8 cup (25g) granulated sugar 1/2 tsp baking powder 1/4 tsp baking soda 1/8 tsp salt 1/5 cup (45ml) plant milk, unsweetened oat milk 1/8 cup (28g) vegan butter 1/2 tbsp ground chia + 1 1/2 tbsp water 1/4 tsp vanilla extract 1/5 cup frozen blueberries 𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬: (1) Whisk dry ingredients in a bowl. (2) Whisk wet ingredients in another bowl. (3) Add the dry to wet. Mix to combine. (4) Fold in blueberries. (5) Bake (in air-fryer) at 350F for 20 minutes. _______________________________________ #demeals #demeal #glutenfreedairyfree #airfried #dairyfree #veganmuffins #veganbaking #veganblogger #canadianblogger #glutenfree #veganmuffin #easymuffins #muffinrecipe #glutenfreevegan #veganbakes #healthydessert #healthyveganfood #veganrecipes #vegandessertrecipes #vegandesserts #glutenfreedesserts #vegandessert #glutenfreedessert

Frozen Popsicles Hack 🚨Share this hack with someone who needs it❗️ Frozen popsicles are a must in the summertime ☀️ If you struggle with removing your pops from the mold, this kitchen hack is for you! 👉🏼 Simply dip it in a bowl of warm water for a few seconds, and watch the magic happens 🪄 The recipe for these vegan Fruity Chia Popsicles is posted earlier on my feed. Follow 👉🏼 @demeals.ca for more kitchen tips! #demeals #demeal #kitchenhacks #kitchentips #summertreats #popsicles #summerdesserts #summertreat #summerdessert #popsiclesticks #kitchenhack #kitchentip

Recipe below 👇🏼 ______________ 𝐕𝐞𝐠𝐚𝐧 𝐒𝐟𝐞𝐞𝐡𝐚 (or Lahm b Ajeen) Open-face Meat Pies 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬: For The Dough: 3 cup all purpose flour 1 tbsp sugar 1 tsp salt 1 1/2 tbsp instant yeast + 1/2 cup warm water 1/4 cup vegetable oil 1/4 cup vegan yoghurt 1 to 2 cups water For The Meatless Filling: 1/2 bunch parsley, finely chopped 4 garlic cloves, finely minced 2 small onions, finely chopped 3/4 lb meatless ground meat 1 can (156ml) tomato paste + 1/4 cup water 1/8 cup pomegranate molasses 1/2 tsp black pepper 1/2 tsp salt 1 tbsp seven spice 1/2 tsp ground cinnamon 𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬: (1) Make the dough. Combine flour, sugar, and salt in a large bowl/food processor with dough blade. Whisk the instant yeast with water in a small bowl. Add it to the large bowl. Whisk to combine. Gradually add the oil as you whisk. Add in the yoghurt and water gradually. Continue whisking until moist - not too sticky. Add more water/flour if needed. With oily hands, remove into a clean bowl. Cover and rest to rise for an house. (2) Make the meat filling. Combine the ingredients in a large bowl/food processor. (3) Shape the dough. Roll into a large rectangle on a lightly floured surface. Cut out circles using a large cup. Roll out into thin pieces. Or cut into small balls and roll out into circular rectangles. (4) Scoop out a heaping tablespoon of the filling. Press onto the dough, and spread out to the edges. (5) Bake at 425F (220C) on middle rack for 12 to 15 minutes. Or air fry at 360F (180C) for 8 to 12 minutes. Keep an eye on it to avoid burning. Serve hot with a drizzle of vegan yoghurt, sriracha (optional), and parsley. #demeals #demeal #lahmbaajin #sfiha #lahmacun #lahmajun #sfeeha #lahmbajeen #meatpies #veganmeat #arabicfood #arabicfoods #arabicrecipes #veganarab #veganarabicfood #middleeasternrecipes #middleeasternfood #veganmiddleeasternfood #veganmiddleeast #middleeasterncuisine #arabiccuisine #arabicfood #arabfood #culturalfood #veganculture #meatpie #meatlessmeals #meatlessmondays #meatlessmeal #meatlesseveryday