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Veganuary at That Planted Fork

    As a plant based chef, I definitely love that January is dedicated to vegan cooking- whether you want to go plant based all month or try to integrate more vegetables into your life, I love to support those who want to explore this more! I am going to be posting recipes to a newsletter along with videos, tips, tricks and articles I love. If you want to get a better sense of where Veganuary started and what the organization does, click below. Sign up for my newsletter to get tips, tricks, recipes and sneak peaks for all of of your vegetable cooking needs. We will also be announcing some really exciting at the end of the month,...

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Every now and again, I go to the farmers market and pick up a fruit or vegetable that I have no experience with cooking. This most recent time was tomatillos. I've had my fair share of tomatillos, but never actually cooked them myself. I decided to turn them into whatever popped into my head first. Mexican food is always on my mind, so salsa it is.  Here's what you'll need:Salsa: 5 or 6 green tomatillos, skins removed and washed1 head of corn, husked and cleaned and kernels removed from cob or 1 can of kernels1 jalapeno, seeds removed if you don't like it spicy2 garlic cloves1/4 cup cilantro, washedSalt to taste For the tacos:1 package of good quality corn tortillas 1/2...

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  Listen, let’s be honest, before being vegan, the thought of a vegan mac and cheese was wack. The vegan cheese I had tried at the time, was sub par and there just wasn’t anyone doing it justice. The real problem is, people try and make vegan food too healthy sometimes. It’s mac n cheese, give the people white pasta, vegan butter and tasty goodness. My recipe is all about that bechamel sauce. Some things ya just can’t learn on the internet. White Sauce: Ingredients:4 cups unsweetened plant milk (I used oat)1/2 small white onion, chopped1/4 cup vegan butter, like earth balance1/4 cup all-purpose flourPinch of nutmeg Method: 1.Heat the milk and onions in a medium saucepan over medium heat...

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  These donuts are eaten for pancake Tuesday and for me, taste like a cross between a donut and a beavertail. These can be made big or small and you can also roll them in sugar, cinnamon or both! I am sure there are even more ways to eat them- tag #thatplantedfork if you make these and let me know how you change it up! The recipe calls for resting the dough twice- the second rest can be as little as 30 minutes as long as they rise a little bit before you fry them. A thermometer helps for the oil to ensure the right temp, but if you don’t have one, put the end of a wooden spoon in...

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Ingredients: 1-2 ripe mangos, peeled and sliced 15-20 habanero peppers, seeds and ribs removed 1 bell pepper, chopped ½ onion, chopped 2 ½ tbsp salt 4 cups water 1-2 cups white vinegar, reserved   Method:   Pack mango, peppers, onion into a fermentation jar. Combine salt and water, stir until salt is fully dissolved to make the brine. Pour in brine to cover pineapple, peppers and onion, should be fully submerged.  Close the lid and let ferment for 3-5 days at room temperature. Each day, burp the lid to prevent mold build up.  Each day that passes it should get cloudy.  After the 3-5 days (3 in the summer, 5 in the winter), add the mango, pepper and onion in...

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