Top 5 Richa video recipes you must make right away

Richa Hingle of Vegan Richa.

Five terrific vegan recipes from Vegan Richa including a great spaghetti using lentils and a delicious pizza dip. Plus some mega sweet treats. All video recipes. All from Insta.

I’ve made all of these now. Making my family especially crazy lately with these great eats. Do you get into those kinda grooves too? So tasty, so fun. So easy!

Turn the sound down before starting up these videos so you don’t make yourself (or someone else) jump! Wink.

First up . . . . these vegan cookie dough ice cream sandwiches melt in your mouth. Wasn’t a cookie dough anything lover until these. Too too sweet. These are just right. Use your homemade oat flour. You can blend them up in a jiffy. I’ll tell you real quick how to do that now.

HOW TO MAKE OAT FLOUR

1. Add 1 to 2 cups old-fashioned oats to a blender or food processor. Must be old-fashioned oats.
2. Place the lid on, and give it a go on high speed until the oats turn into a fine powder.
3. Transfer to an air-tight container and store for in the pantry for about 3 months.

 

Mind blowingly good.

 

Who doesn’t love a great quesadilla, huh? And you’ll get to use that cashew cheese you made here too.

 

My husband and daughter both adore this.

 

My family and friends all adore spaghetti. I have loads of different recipes, don’t you? Here’s a great one no matter how many you have.

 

I hope I have inspired you and made you happy. Have a superb weekend, and thank you for following Tuesday’s Horse and helping us defend our wonderful horses. We wouldn’t be sitting here right now, and have all that we have, without them. They helped mankind discover and shape the world.

L♥ve, P♥tsy!

Overnight oats — three delicious combos

Uncooked oats in glass jar.

First, turn your sound down or mute in case my Insta embed below starts playing!

Hey there again. When I look at Tuesday’s Horse I sometimes feel my stuff looks a bit odd, out of place, sandwiched in between all the heartbreaking stuff we write about. However, adopting a vegan lifestyle is a way to help everybody, us, the animals, the planet . . . you know. Not being preachy now!

You know all that oat milk we’ve been making? Well we’ve got something super fun to do with it. We also use (store bought) cashew milk and almond milk for this too.

Yeah, well, the Kelly’s are on a big time oatmeal kick at the moment (I’m even making my own oatmeal flour — yes!) here’s something you can do the night before so you don’t have to get up and make breakfast. Just reach in the fridge.

These overnight oats go fast, especially if my daughter has a sleepover. Here you are. From Insta.

Oats are among the healthiest grains on earth. They are a gluten-free whole grain and a great source of important vitamins, minerals, fiber and antioxidants. Studies show that oats and oatmeal have many health benefits.

Check out ‘Why You Should Eat Oatmeal Every Day’ »

Grumping

I am going to do a bit of grumping, as my daughter calls it. I worship and adore all the fabulous vegan cooks and their gorgeous websites and super delicious recipes. But here’s the reason I just don’t visit their sites much anymore.

I know they have to make a living but they must be losing a hella lot of followers and visitors. You can barely scroll for all the popups and ads. After I’ve closed 3 or 4 without even beginning to reach where I am going a bunch more jump up. It makes me crazy . . . I can’t hang with it. I bail out quick like now. And I love these folks and what they do. So that’s why you’re seeing so much Insta from me now. But it’s cool, right?

Oh. Except Vegan Richa’s. She’s monetized too but at least you can move through it without getting battle fatigue.

Plugging

If you’re on Instagram give this guy a look https://www.instagram.com/all.about.that.veg/ .  His bio says he’s a 15-year-old self-taught vegan cook. Just started his account.

Going to proofread now (ha ha ha) and see how I do.

L♥tsa L♥ve, P♥tsy

Make Your Own Oat Milk

Homemade oat milk. Image: DHerbs.

Hey there gang. It’s Wednesday. I feel like I have a lot of week left to get through even if it’s only a couple of days more. Not sure what is going on with that.

Vegan Milk

Vegan milk, or non dairy milk. Hmmm. Tried it yet? Hooked on it or so-so about it?

I started out years ago with rice milk. A bit watery but there wasn’t much else about. I didn’t really drink or use it much. Then almond milk came on the scene and I fell in love. Not too long after that along came cashew milk which my whole family loves. The latest, trendiest milk is oat milk. There’s good reason.

Dairy alternatives can get a bit expensive. But, hey, you can make your own. Its cheaper, tastes great and easy to make. The only thing that takes time is soaking the nuts, and it’s not like you have to stand over them (sm!le).

Oat milk is our milk of choice at the moment. It’s delicious and inexpensive to make at home. We make our own all the time. It lasts about three days — well nothing lasts three days at our house — but that’s the average “shelf life” of homemade oat milk.

It couldn’t be easier to make. Here’s a popular YouTube video. It has annoying background music, so sorry about that.

Scroll past the video if you like. My recipe for oak milk is just after.

Check out the comments to the video if you have time. There’s some cool ideas there.

If you decided not watch the video right now, here’s how I do it. You will need something to strain the soaked oats with. I have a mesh bag for such things. My sister in law uses pantyhose (unused but rinsed anyway pantyhose)!

How to Make Oat Milk

  1. Soak a cup of oats in water for at least 30 minutes. After soaking, your oats will blend up better and strain out more easily. 30 minutes is the minimum. I soak them overnight.
  2. Strain your oats and add to an everyday, standard blender, and throw out the water you soaked them in.
  3. Add 3-4 cups of fresh water depending on how thick you want your oat milk to be.
  4. Blend until smooth. About 2 to 3 minutes.
  5. Sweeten it with a date or maple syrup to taste, or leave it unsweetened if you are going to cook with it.

As I mentioned it stays fresh in the fridge for about 3 to 4 days.

Love y’all!

(Updated to correct about 100 typos 5.47pm. Sorry. 😙)

Vegan Stuffed Potato Cakes

Stuffed Vegan Potato Cakes
Stuffed Vegan Potato Cakes

Stopped by for a quick minute to share this with you. My sort of vegetarian now sort of vegan sister-in-law came over with some of her crazy friends which included a wild, and kinda scary in-your-face vegan, and two vegetarians who claim to be borderline vegans, neither of which they do on the weekends. We’ll leave it at that.

I hadn’t been shopping yet, so the cupboards were pretty bare, and I didn’t feel like jumping through all the hoops it would take to find a place to eat out where this mish mash of eating types would be happy. I wasn’t even sure I could finagle something out of what I had that would please part or most of them, never mind all of them. Well, darn, wouldn’t you know it, I did find something. It was something I marked on Instagram for myself and forgotten about. But I was smart enough not to run it by any of them. I just got busy cooking. Look!

View this post on Instagram

Be sure to follow @forkvegans for more 😋😍 Incredible Stuffed Potato Cakes! 📷 by @elavegan 🚨🚨Recipe: 8 Servings Dough: 1 kg potatoes 80 g white rice flour (1/2 cup) 40 g cornstarch or tapioca flour (1/3 cup) salt, pepper, nutmeg (to taste) Filling: 250 g mushrooms, sliced (about 3 cups) 1/2 of a zucchini, diced 1 onion, chopped 1 bell pepper, diced 2 cloves of garlic, minced salt & pepper to taste spice mix: 1 tsp Italian spice blend, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp cumin, 1/4 red pepper flakes Additional ingredients: oil for frying vegan cheese to taste Instructions Dough: Peel potatoes, cut into small pieces and cook in salted water for about 20 minutes. Season with salt, pepper, and nutmeg and mash them with a potato masher. (@elavegan suggest to not use a food processor, otherwise, the mashed potatoes will be sticky). Allow the mashed potatoes to cool (in the meantime you can prepare the filling), then add flour and cornstarch and mix well with a spoon or your hands. Filling: Chop the veggies, fry the onion in a pan with a little bit oil for about 3-4 minutes, add the mushrooms, garlic, and also the diced peppers and the zucchini. Sauté everything for a couple of minutes, season with salt, pepper, and the spice mix. Split the dough into 8 parts (about 1/2 cup or 120 g each). Form into balls, make a well in the middle and add about one and a half tablespoons of the filling. You can also add some vegan cheese in addition. Carefully "seal" the balls with a little bit more dough and flatten them slightly to make them look like thick pancakes. Heat approximately 2 tablespoons of oil in a pan and fry the potato cakes at medium heat until golden brown on both sides. They will be crunchy on the outside and soft on the inside. If you want them to be slightly more crunchy, you can bake them additionally for about 20 minutes at 375 degrees Fahrenheit in the oven. Enjoy! 🙏 "stuffed potato cakes vegan gluten free" elavegan.com Tag a friend in the comments who’d totally love this recipe! 💛 Follow the official #thevegansclub pages ✅ @thevegansclub @thevegansclubtv @thevegansclublifestyle @thevegansclubhub Join and be part of our Facebo

A post shared by Awesome Vegan Recipes 🌱 (@forkvegans) on

Don’t you love the name @forkvegans. LMVAO. I’ll let you figure out what that stands for.

I had everything the recipe called for except the bell pepper so added some chopped spring onions and diced baby carrots that needing using up. Oh, I didn’t have any vegan cheese but I had a good enough portion left of the vegan queso I made earlier in the week. It was great!

I also had the white rice flour (which I love) because I am kind of a flour hoarder as you know. You can get Bob’s Red Mill rice flour at just about any place including Kroger. It’s not crazy expensive. Just under $4 for a 1 lb. bag.

White rice flour is naturally gluten-free, rich in carbohydrates and low in fat. White rice flour can be used to bake cakes, cookies, dumplings, breads and more, as well as thicken sauces (I got that description off the bag — can’t you tell?). Grab some. You’ll like it.

I served my fabulous vegan cole slaw as a side which was out of this world with the potato cakes. My daughter made a big batch of raspberry lemonade. How happy we all were. Miraculous!

What’s cooking with you?

Have a great rest of the weekend. Hugs, Patsy.