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🍝 Pasta & Noodles
Homemade pasta from scratch using plant-based techniques.
Eggless Fettuccine
A simple semolina-blend pasta perfect for the pasta machine. Settings 4-5 work well.
Large Batch Fresh Pasta
For making pasta rags and fettuccine in quantity. A very large batch suitable for multiple dishes.
Spaetzle (German Egg Noodles)
Traditional German pasta-dumplings. Excellent with coconut milk mushroom sauce.
Pasta Machine Cleaning Dough
Run this through first to clean dust and debris before making your real pasta.
🍞 Breads & Flatbreads
Artisan breads and traditional flatbreads.
Masa Harina Tortillas
Requires a 1:1 water-to-masa ratio by weight. Less water produces dry, crumbly dough.
No-Knead Chickpea Bread
80% hydration dough with added nutrition. Keep chickpea flour to 15-20% of total flour.
🍗 Fritters & Fried Foods
Crispy, golden plant-based fritters and fried preparations.
Karantika (Algerian Chickpea Custard)
Traditional street food, served in bread with harissa and cumin. Firm and sliceable.
Panelle (Sicilian Chickpea Fritters)
Batter must be thick enough to pour in a controlled stream and hold its shape.
Split Pea Fritters
Middle-ground approach between traditional falafel and fully-cooked fritters.
Buffalo Cauliflower Fritters
Chickpea flour batter. Pre-coat basket by brushing with oil, don't overcrowd.
Tempeh Katsu / Tempeh Tenders
The best plant-based chicken substitute. Texture "almost too close" to chicken.
Kinako-Breaded Palmitos
Using roasted soy powder (kinako) in a three-stage breading system.
🍴 Main Dishes & Fillings
Hearty plant-based mains and filling preparations.
Slow Cooker Mushroom Confit
Dried mushrooms rehydrate to 6-8x their weight. Excellent over pasta rags.
Shiitake-Walnut Chorizo Taco Filling
Complex vegan filling. In corn tortillas with cashew crema and avocado.
Coconut Milk Mushroom Sauce
Pairs excellently with spaetzle. Sauté mushrooms in batches until well-browned.
Lentil Sandwich Preparations
Lentil patties/burgers - cooked lentils formed into patties, pan-fried or baked.
Hearts of Palm Preparations
Salads with avocado, tomatoes, citrus. Mild flavor absorbs seasonings well.
🥣 Sauces & Condiments
Dipping sauces and flavor enhancers.
Pickle Juice Mayo Sauce
Base for dipping sauces. Pickle juice works as both marinade and batter ingredient.
Mast-o-Musir (Persian Yogurt with Shallots)
Dehydrated shallots mixed into yogurt. Serve with Persian flatbread.
🥛 Dairy-Free Basics
Foundation recipes for plant-based dairy alternatives.
Plant-Based Ice Cream & Yogurt Base
A shared base that splits into two preparations - ice cream or yogurt.
Dairy-Free Yogurt Base
Foundation for homemade plant-based yogurt.
🍦 Frozen Desserts
Refreshing plant-based frozen treats.
Banana "Ice Cream"
Slice very ripe bananas, freeze, and blend into creamy soft-serve.
📚 Index by Main Ingredient
Quick reference for recipes organized by primary ingredient.
| Ingredient | Recipes |
|---|---|
| Chickpea Flour | Karantika, Panelle, No-Knead Chickpea Bread, Buffalo Cauliflower Fritters |
| Mushrooms | Slow Cooker Mushroom Confit, Shiitake-Walnut Chorizo, Coconut Milk Mushroom Sauce |
| Tempeh/Tofu | Tempeh Katsu, Tempeh Tenders |
| Lentils/Split Peas | Split Pea Fritters, Lentil Sandwich Preparations |
| Pasta/Flour | Eggless Fettuccine, Large Batch Fresh Pasta, Spaetzle |
| Plant Milk Powders | Ice Cream Base, Yogurt Base |