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Indulge in the flavors of spring with this delightful strawberries and cream rose crepe cake.Recipe can be found at dakotaovdan dot com, link in bio 👉 @dakotaovdanComment ‘Recipe’ to be sent the link to the recipe to your DM’s!#plantbased #plantbasedrecipes #vegan #veganrecipes #dessert #crepe

5 days ago

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1/19

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Follow for more growth hacks! 😜Hot chocolate jelly recipe can be found on dakotaovdan dot com, link in bio 👉 @dakotaovdan#growthhacks #hypergrowth #instagram #plantbased #vegan #hotchocolate #dessert

1 week ago

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2/19

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Rosette cookies have a delicate charm and irresistible melt-in-your-month texture. With their lacy pattern and golden hues, rosette cookies closely resemble kuih loyang and honeycomb cookies. What sets these sweet and crunchy cookies apart is not just their egg-free and dairy-free recipe but also their vibrant colors.Full recipe can be found at dakotaovdan dot com, link in profile 👉@dakotaovdan#rosettecookies #plantbased #vegan #dessert #cookie

2 weeks ago

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3/19

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I was hoping to try this soup in Japan but never saw it on the menu!Ochazuke is a simple rice tea soup that has been a comfort food in Japanese culture for centuries. People tend to eat it when they are sick, jet-lagged, or hungover. Traditionally, it consists of steamed rice, a broth of green tea, and various toppings. While it’s not commonly found in Japanese restaurants, it’s easy to prepare at home.Full recipe can be found at dakotaovdan dot com, link in profile 👉 @dakotaovdan#ochazuke #japanese #soup #vegan #plantbased

2 weeks ago

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4/19

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Just saying 👋Follow @dakotaovdan for more fun food videos!This video was inspired by @autumn.kitchen ☺️#baking #dough #recipes #sourdough #fyp

3 weeks ago

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5/19

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Mochi Chips!I couldn’t go to Japan without bringing back some goodies!Kiri mochi, also referred to as kirimochi, is a shelf-stable mochi that is sold in a rectangular shape. This mochi contains no sugar or filling. As a result, it offers a neutral flavor profile, serving as a versatile canvas for various toppings. Initially firm like a brick straight out of the package, its texture transforms to a soft consistency when cooked. Kiri Mochi is readily available for purchase in many Japanese and Asian markets, as well as online platforms.More information can be found on dakotaovdan dot com, link in bio 👉 @dakotaovdan#mochi #mochichips #plantbased #veganrecipes #glutenfreerecipes #viralrecipes

3 weeks ago

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6/19

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If you’ve tried natto, did you enjoy it, or are you open to trying it? Follow @dakotaovdan for more interesting recipes!Natto is a traditional Japanese food made from fermented soybeans. It has a distinctive earthy flavor, a pungent aroma, and a slimy yet creamy texture. This description is likely off-putting to many but it has not stopped natto from becoming a staple food in Japan. People often consume natto as a breakfast food, recognizing its health benefits due to its richness in protein, vitamins, and probiotics. It is even considered the secret recipe for the longevity of the Japanese people! The fermentation process involved in making natto gives it its unique taste and texture. Natto is not for everyone, but if you are open to trying new things or are already a natto fan, this instant pot natto recipe is for you!Full recipe can be found on dakotaovdan dot com, link in bio!#vegan #plantbased #Natto #japanesefood

2 months ago

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7/19

These healthy yet comforting Italian stuffed eggplants are a breeze to make, with the option to turn the eggplants into adorable penguins. Follow @dakotaovdan for more recipes!Shopping List:
These decadent Italian stuffed eggplants come together with just a few ingredients!
* 3-4 medium-sized eggplants with stems
* Fool-proof marinara sauce or one jar
* 8 oz dried orzo
* Extra virgin olive oil
* Plant-based parmigiana
For Penguin Eggplants (optional):
* 1 large carrot
* Toothpicks
* Googly eyes with adhesive backingRecipe can be found on dakotaovdan dot com, link in bio!#plantbased #vegan #eggplant #stuffedeggplant #penguine

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These healthy yet comforting Italian stuffed eggplants are a breeze to make, with the option to turn the eggplants into adorable penguins. Follow @dakotaovdan for more recipes!Shopping List: These decadent Italian stuffed eggplants come together with just a few ingredients! * 3-4 medium-sized eggplants with stems * Fool-proof marinara sauce or one jar * 8 oz dried orzo * Extra virgin olive oil * Plant-based parmigiana For Penguin Eggplants (optional): * 1 large carrot * Toothpicks * Googly eyes with adhesive backingRecipe can be found on dakotaovdan dot com, link in bio!#plantbased #vegan #eggplant #stuffedeggplant #penguine

2 months ago

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8/19

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This healthy veggie katsu curry is sweet and savory with minimal added oil and no added sugars. Follow @dakotaovdan for more recipes!Shopping list: 3 cups vegetable broth S&B curry powder Salt & Pepper 1 medium onion 4 garlic cloves 1 eggplant 1 green or yellow squash 1 medium potato 1 large carrot, or two small 2 tbsp hemp seeds 1 can chickpeas (1 1/2 cups) 1/2 cup aquafaba (liquid from one can of chickpeas) 3/4 cup flour 2 cups panko breadcrumbs 1/2 cup almond flour 1/4 cup nutritional yeast Garlic powder 1 tbsp extra virgin olive oil or neutral-tasting oil Oil in a spray can/bottleFor serving (optional): Rice Fukujinzuke Other pickled vegetables (I used lotus root pickled with butterfly pea petals and cucumber)Instructions and notes can be found on dakotaovdan dot com, link in bio!#vegan #plantbased #katsucurry #otter

3 months ago

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9/19

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How to make Taiyaki! Rest assured, no animals were harmed in the making of these treats! Follow @dakotaovdan for more creative recipes!Taiyaki, Vegan Fish Waffles Recipe Ingredients:For Anko (Red Bean Paste): 1 1/2 cups red beans (or one can) 1/2 cup sugar 1/4 cup water 1/2 tsp salt (if beans are unsalted)For Batter: 1 cup flour 2 tbsp sugar 1 tbsp baking powder 1/2 tsp salt 1 cup non-dairy milk 1 tbsp lemon juiceInstructions:For Anko (Red Bean Paste): 1. Drain and rinse beans. Place in a saucepan with the remaining ingredients. 2. Bring to a boil for five minutes, stirring occasionally. 3. Mash beans with a potato masher or blend with an immersion blender. Optionally, leave half of the beans whole for a chunky paste.For Batter: 1. In a medium bowl, create a plant-based buttermilk by combining plant milk and lemon juice, then stir. 2. In a separate medium bowl, add dry ingredients: flour, sugar, baking powder, and salt. 3. Preheat the taiyaki maker. If electric, plug-in; otherwise, preheat over medium-low heat. 4. Pour the plant-based buttermilk into the dry ingredients and whisk to combine. 5. If the taiyaki maker is not non-stick, lightly coat with oil using a paper towel and tongs to assist. 6. Fill one side of the taiyaki maker mold 40% full of batter, spreading it to the fins. Add one tablespoon of red bean paste (or other filling) in the center of each mold, then pour more batter on top to cover it. Close shut. 7. If using the stovetop, cook each side until golden brown (2-4 minutes). If electric, remove when the light turns green or leave for an additional 30 seconds for a golden brown taiyaki. 8. Use kitchen scissors to cut taiyaki to shape. Best served warm.Notes: More information can be found on dakota ovdan dot com, link in bio!#plantbased #vegan #japanesecuisine #taiyaki

3 months ago

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10/19

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Would you try hairy tofu?! Follow @dakotaovdan for more interesting recipes!Recipes can be found on dakotaovdan dot com. Link in bio!#asiancuisine #plantbased #tofu

3 months ago

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11/19

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How to make hairy tofu! Follow @dakotaovdan for more interesting recipes ✨Hairy Tofu Recipe: Ingredients: * 1-4 packages firm tofu * 1 package (or one teaspoon) of mucor powder * 3/4 cup of room-temperature water Instructions: 1. Sterilize Containers and Utensils: Sterilize all containers and utensils that will be used. Use a dishwasher on the sanitize setting or soak them in diluted bleach water (2 tbsp of bleach per gallon of water) for 10 minutes. Rinse and dry. 2. Prepare Tofu: * Cut tofu into 1-1 1/2” inch cubes. * Steam the tofu in a double boiler for 15 minutes, then let it cool. 3. Prepare Mucor Solution: Mix the mucor powder with water in a bowl. 4. Coat Tofu with Mucor Solution: Using tongs or chopsticks, dip each tofu cube into the bowl of mucor water, ensuring an even coating. 5. Prepare for Fermentation: * Place tofu cubes 1/2-1” apart on a cookie rack in the oven, on a tray with a loose lid, in a bamboo steamer basket, or in an unplugged dehydrator for fermentation. * Do not line the tray or rack with paper as it may stick to the tofu. * Cover with a cloth to prevent light from shining in, and place it in a warm and humid spot. 6. Fermentation: * Allow the tofu to ferment until it becomes white and fluffy. Under ideal conditions, this process takes 2-3 days. * Properly fermented hairy tofu will have fluffy, snow-white mycelium, potentially with very small black spores evenly distributed on top. * When in doubt, throw it out. Discard the whole batch of hairy tofu if there is any inconsistent mycelium growth or the presence of anything other than fluffy, white mycelium with potentially small black spores (smaller than a ballpoint pen dot) evenly distributed on top.Notes: More information can be found on dakotaovdan dot com, link in bio!

3 months ago

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12/19

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Would you try making mini croissant cereal at home? Follow @dakotaovdan for more recipes!Mini Croissant Cereal Recipe Ingredients: * 1 sheet puff pastry * 2 tbsp sugar * 1/4 tsp cinnamon + more to taste * Plant-based wash (1 tbsp of plant milk + 1 tbsp of agave or maple syrup) * Plant milk (for serving with cereal) Instructions: 1. Thaw one sheet of puff pastry until it is pliable but still cool to the touch, approximately 20-40 minutes. 2. In a small bowl, mix cinnamon and sugar. Prepare a plant-based wash by combining one tablespoon of plant milk with syrup. 3. Preheat the oven to 400°F (204°C). 4. Lightly dust your work surface with flour. Unfold the puff pastry sheet and roll it out. 5. Using a sharp knife or pizza cutter, cut the puff pastry into one to 1-1 1/2” strips (2.5-3.8 cm). Then, slice the strips into triangles. 6. Sprinkle one tablespoon of cinnamon sugar across the entire surface of the dough. 7. Taking one triangle at a time, gently stretch it to lengthen and then roll it from the base to the tip. Apply a small dab of plant-based wash where the dough will meet the tip to help seal the croissant. Gently bend the sides inward to make a c shape. 8. Brush each rolled croissant with the plant-based wash and sprinkle the remaining cinnamon sugar over the top. 9. Place the prepared croissants on a lined baking sheet. 10. Bake in the preheated oven until the croissants are puffed and golden brown, typically 15-20 minutes.Notes: Can be found at dakotaovdan dot com, link in bio!#pasteries #croissant #veganrecipes #plantbased

3 months ago

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13/19

Crunchy on the outside and jelly in the center kohakutou is a unique and satisfying candy yet surprisingly simple to make! Have you’ve heard of this crystal candy?Follow @dakotaovdan for more interesting recipes.Kohakutou (Japanese Crystal Candy) RecipeIngredients:
* 2 cups water
* 14g agar agar powder (1 tbsp + 2 tsp)
* 3 2/3 cups sugar
* 1/4 tsp candy flavoring or mint extract or 1/4-1 tsp of natural fruit extract
* Liquid food coloring
* Gold-leaf (optional)
Instructions:
1. Lightly grease a heat-proof 8 by 12-inch container or a few smaller containers.
2. Fill a medium-sized pot with water and add agar agar powder, then whisk.
3. While whisking, bring the mixture to a boil over medium heat until the agar agar powder is fully dissolved, 3-5 minutes.
4. Gradually add the sugar and mix until the sugar is fully dissolved. Then add your chosen flavoring.
5. Next, pour the candy mixture into your container(s). Add drops of food coloring. Using a chopstick or butter knife, run it through the liquid candy to swirl the colors.
6. Chill the candy in the refrigerator until it has fully set, 1-2 hours.
7. Run a knife around the edges of the container(s) to loosen the candy from the sides. Place the sheet of candy onto a sheet of parchment paper.
8. Cut the sheet into rectangles to make candy as shown above or into your own desired shapes.
9. Using a paring knife, further shape the candy into points, hearts, pyramids, or whatever style you like. Chop up the candy scraps and use them to decorate your creations.
10. Place the candy on a parchment paper-lined baking sheet or large plate and let it dry on the countertop, table, or in the oven (turned off) until a crust develops on the outside, 4-6 days. If possible, flip the candy or put it on its side for the last two days to harden on the bottom.
11. Optionally, decorate crystals with gold leaf. Use a clean paintbrush to lightly paint water onto the spot you wish to decorate. Then, use kitchen tweezers to apply the gold leaf.
12. Store in an airtight container in the refrigerator for up to two weeks.#foodart #vegan #veganrecipes #gastronomy #candy #kohakutou

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Crunchy on the outside and jelly in the center kohakutou is a unique and satisfying candy yet surprisingly simple to make! Have you’ve heard of this crystal candy?Follow @dakotaovdan for more interesting recipes.Kohakutou (Japanese Crystal Candy) RecipeIngredients: * 2 cups water * 14g agar agar powder (1 tbsp + 2 tsp) * 3 2/3 cups sugar * 1/4 tsp candy flavoring or mint extract or 1/4-1 tsp of natural fruit extract * Liquid food coloring * Gold-leaf (optional) Instructions: 1. Lightly grease a heat-proof 8 by 12-inch container or a few smaller containers. 2. Fill a medium-sized pot with water and add agar agar powder, then whisk. 3. While whisking, bring the mixture to a boil over medium heat until the agar agar powder is fully dissolved, 3-5 minutes. 4. Gradually add the sugar and mix until the sugar is fully dissolved. Then add your chosen flavoring. 5. Next, pour the candy mixture into your container(s). Add drops of food coloring. Using a chopstick or butter knife, run it through the liquid candy to swirl the colors. 6. Chill the candy in the refrigerator until it has fully set, 1-2 hours. 7. Run a knife around the edges of the container(s) to loosen the candy from the sides. Place the sheet of candy onto a sheet of parchment paper. 8. Cut the sheet into rectangles to make candy as shown above or into your own desired shapes. 9. Using a paring knife, further shape the candy into points, hearts, pyramids, or whatever style you like. Chop up the candy scraps and use them to decorate your creations. 10. Place the candy on a parchment paper-lined baking sheet or large plate and let it dry on the countertop, table, or in the oven (turned off) until a crust develops on the outside, 4-6 days. If possible, flip the candy or put it on its side for the last two days to harden on the bottom. 11. Optionally, decorate crystals with gold leaf. Use a clean paintbrush to lightly paint water onto the spot you wish to decorate. Then, use kitchen tweezers to apply the gold leaf. 12. Store in an airtight container in the refrigerator for up to two weeks.#foodart #vegan #veganrecipes #gastronomy #candy #kohakutou

4 months ago

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14/19

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These glass pear chips add a touch of elegance to any occasion! Do you think they are worth the extra effort to make?Follow @dakotaovdan for more interesting recipes :)These chips were inspired by @the_boujee.foodie, I made a mulled wine version!Glass Pear Chips RecipeIngredients:3-5 Bosc pearsPoaching liquid for purple-infused pears: (see notes for red-infused pears) 750 ml white wine 1/4 cup brandy Juice from 1 orange 1/2 cup berries 1/2 cup sugar 2 tsp vanilla 5 cloves 3 cardamom pods 1 star anise 1 large orange peel 1/2 cup butterfly pea flowersCandy Coating: 2/3 cup sugar 1/4 cup water 1 tsp white wine vinegarInstructions & Notes: Instructions and Notes can be found at dakotaovdan dot com, link in bio!#veganrecipes #plantbased #vegan

4 months ago

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15/19

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Dive into the rich flavors and textures that make these heart-shaped fondant potatoes a standout addition to any occasion. Follow @dakotaovdan for more recipes!Ingredients For Heart-Shaped Fondant Potatoes: 5-10 large potatoes (white or yellow) 2 tbsp extra virgin olive oil 3 tbsp of plant-based butter 2 cloves garlic, crushed 4 thyme sprigs 1 rosemary sprig 1 cup of vegetable broth Salt and pepper to tasteInstructions For Heart-Shaped Fondant Potatoes: 1. Preheat oven to 400F (200C). 2. Cut off one side of the potato to create a flat surface, then slice off a one-inch thick slab (2.5cm). Use a heart-shaped cookie cutter to cut the slab into a heart shape. Store potato hearts in a bowl of cold water. Store potato scraps in a second bowl of cold water in the fridge to use later for making hash or mashed potatoes. 3. In a large ovenproof skillet, heat a pan to medium heat. Meanwhile, drain potato hearts and pat dry. Once the pan is hot, add the extra virgin olive oil. Once the oil is hot, add in the potato hearts. Sear till golden brown, about 2-7 minutes then flip. 4. Sear potatoes again till golden brown. Meanwhile, add butter, garlic, thyme, and rosemary to the pan. Once melted, baste the potatoes by spooning the liquid over the top. Once the potatoes are golden brown on the bottom add the broth. 5. Transfer the skillet to the oven and roast till fork tender, approximately 25-40 minutes. 6. Baste potatoes once more. Option to garnish with fresh oregano, rosemary, and flaky sea salt.For Ingredients and Instructions on how to make the beetroot sauce and cooking notes visit dakotaovdan dot com. Link in bio!#vegan #plantbased #veganrecipes

4 months ago

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16/19

With its flaky layers, rich chocolate filling, and sweet jelly drizzle, this puff pastry heart twists are a delightful way to share love through homemade goodness. Follow @dakotaovdan for more recipes!Puff Pastry Heart Twists Recipe
Ingredients:
* 2 sheets of frozen puff pastry
* 3 tbsp of flour
* 1/3 cup hazelnut chocolate spread
* Plant-based wash (1 tbsp of plant milk + 1 tbsp of agave or maple syrup)
* 2 tbsp powdered sugar
* 1/3 cup raspberry or strawberry jelly
Instructions:
1. Thaw the puff pastry for 45 minutes.
2. While waiting, create a heart template from parchment paper. The heart should be between 10-12 inches in width and height. Fold the parchment paper in half, draw half of a heart outline, and cut it out.
3. Preheat the oven to 400°F (204°C).
4. Dust the work surface with flour. Unfold a puff pastry sheet, dust lightly, and roll it out to the size of the heart. Place the heart template on top and cut out the shape using a pizza cutter or knife. Repeat with the second sheet.
5. Place one puff pastry heart on a parchment paper-lined baking tray. Spread hazelnut chocolate spread evenly over it. Top with the second puff pastry heart.
6. Use the top or bottom of a narrow cup or glass to create a slight indent in the center of the heart as a guide.
7. Cut the puff pastry from the edge of the heart to the starting point of the circular indent. Make additional cuts around the heart, approximately one inch apart.
8. Double-twist the strips of dough. Twist the right side clockwise and the left side counterclockwise.
9. Create a wash with plant milk and syrup, then apply it to the puff pastry.
10. Bake for 20 minutes or until puffed and golden.
11. Dust with powdered sugar. Heat the jelly in the microwave for 10-15 seconds, stir, and drizzle it over the pastry using a squeeze bottle, a plastic bag with the tip cut off, or a spoon.Notes:
For more information check out dakotaovdan dot com, link in bio!#plantbased #vegan #veganrecipes

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With its flaky layers, rich chocolate filling, and sweet jelly drizzle, this puff pastry heart twists are a delightful way to share love through homemade goodness. Follow @dakotaovdan for more recipes!Puff Pastry Heart Twists Recipe Ingredients: * 2 sheets of frozen puff pastry * 3 tbsp of flour * 1/3 cup hazelnut chocolate spread * Plant-based wash (1 tbsp of plant milk + 1 tbsp of agave or maple syrup) * 2 tbsp powdered sugar * 1/3 cup raspberry or strawberry jelly Instructions: 1. Thaw the puff pastry for 45 minutes. 2. While waiting, create a heart template from parchment paper. The heart should be between 10-12 inches in width and height. Fold the parchment paper in half, draw half of a heart outline, and cut it out. 3. Preheat the oven to 400°F (204°C). 4. Dust the work surface with flour. Unfold a puff pastry sheet, dust lightly, and roll it out to the size of the heart. Place the heart template on top and cut out the shape using a pizza cutter or knife. Repeat with the second sheet. 5. Place one puff pastry heart on a parchment paper-lined baking tray. Spread hazelnut chocolate spread evenly over it. Top with the second puff pastry heart. 6. Use the top or bottom of a narrow cup or glass to create a slight indent in the center of the heart as a guide. 7. Cut the puff pastry from the edge of the heart to the starting point of the circular indent. Make additional cuts around the heart, approximately one inch apart. 8. Double-twist the strips of dough. Twist the right side clockwise and the left side counterclockwise. 9. Create a wash with plant milk and syrup, then apply it to the puff pastry. 10. Bake for 20 minutes or until puffed and golden. 11. Dust with powdered sugar. Heat the jelly in the microwave for 10-15 seconds, stir, and drizzle it over the pastry using a squeeze bottle, a plastic bag with the tip cut off, or a spoon.Notes: For more information check out dakotaovdan dot com, link in bio!#plantbased #vegan #veganrecipes

4 months ago

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17/19

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This may look like a margarita pizza and taste like it, but these are beans- vegan pizza beans. Follow @dakotaovdan for more recipes!Channeling inspiration from @smittenkitchen, @minimalistbaker, and @bonappetitmag pizza beans, these vegan pizza beans are incredibly simple to make yet burst with flavor.Ingredients: 3 tbsp extra virgin olive oil 10 oz small Tomatoes 4 cloves of garlic, minced 1/2 tsp red pepper flakes 1/4 tsp dried oregano 3 1/2 cups of white beans (two cans drained) 15 oz tomato sauce 4 leaves of julienned basil 2 cups plant-based mozzarella shreds (or one bag) Salt to taste1. Heat the extra virgin olive oil in a large oven-safe pan over medium heat. Once it’s hot, add the small tomatoes and saute for four to five minutes. Then add the garlic, red pepper flakes, and oregano. 2. As soon as the garlic becomes fragrant, which takes about 30 seconds, introduce white beans and tomato sauce. Stir to combine and season with salt to taste. 3. Simmer for 15 minutes. Stir in the basil, then top with the mozzarella. Broil until bubbly, 2-5 minutes. 4. Optionally, top with small halved tomatoes, basil, red pepper flakes, and Parmesan. Best served with slices of freshly baked bread fried in extra virgin olive oil.#vegan #plantbased #veganrecipes

4 months ago

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18/19

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Creamy pesto soup offers a symphony of flavors that encapsulate the essence of comfort food without all the guilt. Follow @dakotaovdan for more healthy comfort food.Creamy Pesto Soup Recipe Ingredients: 2 cups of broccoli florets (150 grams) 1 medium-sized zucchini, cut in half (200 grams) 1 cup of asparagus (80 grams) 1 cup brussels sprouts (115 grams) 1/2 medium to small-sized onion 2 cloves of garlic, peeled 2 tbsp of extra virgin olive oil 4 cups of vegetable broth 3 medium-sized yellow potatoes, diced (400 grams) 1 cup of white beans 1 packed cup of spinach 1/2 cup of cashews 1/2 cup of pesto (use 1/4 cup if you prefer a light pesto taste) Lemon to taste Salt & and pepper to tasteInstructions: 1. Preheat the oven to 425°F (218°C). 2. Place broccoli florets, zucchini, asparagus, Brussels sprouts, onion, and garlic on a baking sheet or dish. Season with salt and pepper and drizzle with olive oil. 3. Bake until the veggies are tender, approximately 35 minutes. 4. Meanwhile, soak cashews in boiling water from a kettle for 10 minutes, drain, and blend in a high-speed blender with one cup of water to make a light cashew cream. 5. Add vegetable broth to a large pot. Cover and bring to a boil. Then add diced potatoes, cover the pot, and boil potatoes until tender, approximately 15 minutes. 6. Add spinach and one cup of beans to the pot. Cook for one minute. Add roasted veggies to the pot and pesto, then blend with an immersion blender. 7. Season with salt, pepper, and lemon to taste. If the soup is cool heat it up for a few additional minutes on the stovetop. 8. Optionally, serve with crispy white beans, olive oil, basil, or pesto on top. The soup pairs excellently with grilled cheese.Notes: Check out dakotaovdan dot com, link in bio for pesto recipe and more information. #vegan #plantbased #veganuary

4 months ago

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19/19

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