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HOW TO MAKE CHIA SEED JAM (HEALTHY & EASY!) Instructions. First, add the Berries, Water, and Maple Syrup to a nonstick saucepan. Bring the mixture to a boil over medium, heat, then reduce the heat to medium-low and simmer for 10-12 minutes, stirring occasionally. Try to “mash” some of the berries as MEDITERRANEAN FARRO SALAD Bring a pot of water to boil and add in the garlic powder and farro to cook until the grains are tender. Drain well and rinse until farro is cool. Add the farro, tofu, and all of the marinade to a bowl, along with the tomatoes, cucumbers, and basil, and mix well. Add the arugula and toss to combine. Add a bit more salt and pepper, if needed. EASY PEANUT SAUCE (6 INGREDIENTS + 5 MINUTES!) Instructions. Add all ingredients except for the water to a medium bowl and mix until well-incorporated. Next, add 2 tbsp of filtered water to the bowl and gently mix. Continue to add water in 1 tbsp increments until your desired thickness is reached. Let sit for at least 5 minutes before serving, to allow the flavors to combine. EASY BAKED TEMPEH (3 INGREDIENTS + SO CRISPY!) Preheat the oven to 400F and line a baking sheet with parchment paper or a reusable silicone mat. Cut the tempeh into ½” cubes, then place the cubes into a small bowl. Drizzle the tamari over the tempeh, then stir well. Once the tempeh has absorbed most of the liquid, sprinkle the nutritional yeast over top and mix again. HEALTHY VEGAN ONION RINGS (FAT FREE!) Repeat with each portion of the Onion until no more circles remain, and then continue with the rest of the Onion portions. Add all of the Wet Mix ingredients to a medium bowl, and stir well. Add all of the Dry Mix ingredients to a separate bowl, and mix 13 VEGAN DUMP & BAKE CASSEROLE RECIPES No-Boil Mushroom Stroganoff // No-Boil Pesto Pasta Bake // No-Boil Chickpea Noodle Casserole. Roasted Spring Vegetable and Pesto Pasta // Vegan Chorizo Pasta with Roasted Tomato Sauce // Spinach & Artichoke Pasta with Lemon Butter Sauce. beans dinner dump and bake gluten free main pasta rice vegan. LEMON DILL QUINOA CASSEROLE Prep: Preheat the oven to 375F and set a 9×13″ or similar pan aside. Boil Liquid: Add the broth, lemon juice, and garlic to a medium pot; whisk well and bring to a boil over high heat. Mix the Casserole: In the meantime, add the beans, zucchini, corn, quinoa, half of the dill, and the lemon zest to the casserole dish. THE BEST GUACAMOLE RECIPE 1. Use a sharp kitchen knife to cut each avocado in half. Remove the pit, then carefully score the flesh of each avocado. 2. Use a spoon to scoop the flesh of each avocado into a large bowl – don’t forget to scrape the skin well! 3. Then, use two forks to partially mash and mix the avocados until they are partially broken down. SALSA VERDE & WHITE BEAN CASSEROLE Preheat the oven to 375F. Mix the vegetable broth, and salsa verde together in a medium pot and bring to a boil over high heat. While the liquid is heating up, spread the beans, jackfruit, corn, red onion, and green chiles across a 9×13″ pan or casserole dish, using a spatula to mix well. Sprinkle the uncooked rice on top. THE BEST VEGAN BEET BURGERS Instructions. Preheat the oven to 375F and line a baking sheet with a silicone mat or parchment paper. Finely grate the beets using a food processor attachment or handheld grater. Set aside. Quickly clean out the processor, then re-attach it to the base with an S-bladeattachment.
HOW TO MAKE CHIA SEED JAM (HEALTHY & EASY!) Instructions. First, add the Berries, Water, and Maple Syrup to a nonstick saucepan. Bring the mixture to a boil over medium, heat, then reduce the heat to medium-low and simmer for 10-12 minutes, stirring occasionally. Try to “mash” some of the berries as MEDITERRANEAN FARRO SALAD Bring a pot of water to boil and add in the garlic powder and farro to cook until the grains are tender. Drain well and rinse until farro is cool. Add the farro, tofu, and all of the marinade to a bowl, along with the tomatoes, cucumbers, and basil, and mix well. Add the arugula and toss to combine. Add a bit more salt and pepper, if needed. EASY PEANUT SAUCE (6 INGREDIENTS + 5 MINUTES!) Instructions. Add all ingredients except for the water to a medium bowl and mix until well-incorporated. Next, add 2 tbsp of filtered water to the bowl and gently mix. Continue to add water in 1 tbsp increments until your desired thickness is reached. Let sit for at least 5 minutes before serving, to allow the flavors to combine. EASY BAKED TEMPEH (3 INGREDIENTS + SO CRISPY!) Preheat the oven to 400F and line a baking sheet with parchment paper or a reusable silicone mat. Cut the tempeh into ½” cubes, then place the cubes into a small bowl. Drizzle the tamari over the tempeh, then stir well. Once the tempeh has absorbed most of the liquid, sprinkle the nutritional yeast over top and mix again. HEALTHY VEGAN ONION RINGS (FAT FREE!) Repeat with each portion of the Onion until no more circles remain, and then continue with the rest of the Onion portions. Add all of the Wet Mix ingredients to a medium bowl, and stir well. Add all of the Dry Mix ingredients to a separate bowl, and mix THE BEST GUACAMOLE RECIPE 1. Use a sharp kitchen knife to cut each avocado in half. Remove the pit, then carefully score the flesh of each avocado. 2. Use a spoon to scoop the flesh of each avocado into a large bowl – don’t forget to scrape the skin well! 3. Then, use two forks to partially mash and mix the avocados until they are partially broken down. VEGAN "BEEF" & BROCCOLI (BETTER THAN TAKEOUT!) Instructions. Prep: Bring 3 cups (710 ml) of water to a boil. Dissolve the beef bouillon in ~1/4 cup (60 ml) of the water in a large bowl, then add in the dried soy curls and cover with remaining water. Let sit for around 3 minutes to rehydrate, then strain off and save the remaining “broth”. EASY PEANUT SAUCE (6 INGREDIENTS + 5 MINUTES!) Instructions. Add all ingredients except for the water to a medium bowl and mix until well-incorporated. Next, add 2 tbsp of filtered water to the bowl and gently mix. Continue to add water in 1 tbsp increments until your desired thickness is reached. Let sit for at least 5 minutes before serving, to allow the flavors to combine.EASY ONE-POT PASTA
Instructions. Add the uncooked pasta to a large pot (or pan with deep sides). Add the remaining ingredients – except for the spinach – and mix well. Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium low and cook the pasta for 10-14 minutes,until al-dente.
VEGAN TTEOKBOKKI WITH VEGETABLES Instructions. Add the vegetable broth to a deep pan or pot and bring to a simmer over high heat. Add the cabbage, white parts of the green onions, carrot, and garlic; reduce the heat to medium-low and simmer for 2 to 3 minutes. Stir in the gochujang (paste), gochugaru (flakes),tamari, and sugar.
5 INGREDIENT HUMMUS PASTA (IN ONE POT!) Return the pot to the stove over medium-low heat. Mix the hummus and 1/2 cup of filtered water together in the base of the pot, then slowly whisk additional water into the sauce until it reaches your desired consistency. Add in the sun-dried tomatoes and cook for 2-3 minutes. Return the pasta to the pot and fold it into the sauce. EASY VEGAN PAD THAI (IN 30 MINUTES!) Sauté over medium heat until translucent, about 3 minutes. Add in the red pepper and carrot and sauté until tender, about 3-5 minutes. Sauce: Push the veggies to one side of the pan and add the vegetable broth, sugar, tamari and sriracha to the pan. Mix until combined, then mix into the vegetables. EASY HOMEMADE VEGETABLE BROTH (USING SCRAPS!) Store the scraps in a freezer-safe reusable bag for up to two months before using. Stovetop -add the vegetable scraps to a large pot, then add enough water until the scraps are about 1″ above the water line. Cover the mixture, then cook on low to medium-low heat for HEALTHY VEGAN ONION RINGS (FAT FREE!) Repeat with each portion of the Onion until no more circles remain, and then continue with the rest of the Onion portions. Add all of the Wet Mix ingredients to a medium bowl, and stir well. Add all of the Dry Mix ingredients to a separate bowl, and mix BUFFALO CAULIFLOWER & CHICKPEA CASSEROLE (DUMP-AND-BAKE Instructions. Preheat the oven to 400F. Mix the vegetable broth, hot sauce, nutritional yeast, and onion powder together medium pot and bring to a boil over high heat. While the liquid is heating up, pour the chickpeas a 9×13″ pan or casserole dish. Sprinkle the cauliflower and celery evenly over the chickpeas, then add theuncooked brown
13 VEGAN DUMP & BAKE CASSEROLE RECIPES No-Boil Mushroom Stroganoff // No-Boil Pesto Pasta Bake // No-Boil Chickpea Noodle Casserole. Roasted Spring Vegetable and Pesto Pasta // Vegan Chorizo Pasta with Roasted Tomato Sauce // Spinach & Artichoke Pasta with Lemon Butter Sauce. beans dinner dump and bake gluten free main pasta rice vegan. LEMON DILL QUINOA CASSEROLE Prep: Preheat the oven to 375F and set a 9×13″ or similar pan aside. Boil Liquid: Add the broth, lemon juice, and garlic to a medium pot; whisk well and bring to a boil over high heat. Mix the Casserole: In the meantime, add the beans, zucchini, corn, quinoa, half of the dill, and the lemon zest to the casserole dish. THE BEST GUACAMOLE RECIPE 1. Use a sharp kitchen knife to cut each avocado in half. Remove the pit, then carefully score the flesh of each avocado. 2. Use a spoon to scoop the flesh of each avocado into a large bowl – don’t forget to scrape the skin well! 3. Then, use two forks to partially mash and mix the avocados until they are partially broken down. GARLIC CREAM SAUCE WITH PASTA (GLUTEN & DAIRY-FREE) Description. This 5-Ingredient Garlic Cream Sauce and Pasta is a match made in heaven! Perfect for a simple and cozy dinner, it’s also Low-Fat, Dairy-Free, and Gluten-Free. THE BEST VEGAN BEET BURGERS Instructions. Preheat the oven to 375F and line a baking sheet with a silicone mat or parchment paper. Finely grate the beets using a food processor attachment or handheld grater. Set aside. Quickly clean out the processor, then re-attach it to the base with an S-bladeattachment.
EASY BAKED TEMPEH (3 INGREDIENTS + SO CRISPY!) Preheat the oven to 400F and line a baking sheet with parchment paper or a reusable silicone mat. Cut the tempeh into ½” cubes, then place the cubes into a small bowl. Drizzle the tamari over the tempeh, then stir well. Once the tempeh has absorbed most of the liquid, sprinkle the nutritional yeast over top and mix again. BUFFALO CAULIFLOWER & CHICKPEA CASSEROLE (DUMP-AND-BAKE Instructions. Preheat the oven to 400F. Mix the vegetable broth, hot sauce, nutritional yeast, and onion powder together medium pot and bring to a boil over high heat. While the liquid is heating up, pour the chickpeas a 9×13″ pan or casserole dish. Sprinkle the cauliflower and celery evenly over the chickpeas, then add theuncooked brown
CURRY KALE SALAD WITH CHICKPEAS & ALMONDS Instructions. Add the chopped kale to a large bowl and pour the dressing over it. Use clean hands to massage the dressing into the kale for 45 to 60 seconds, until the kale is tender and has reduced in volume. Fold the carrot, chickpeas, almonds, pickled onions, and raisins into the salad. Once everything is well-incorporated, transferto
HOW TO MAKE CHIA SEED JAM (HEALTHY & EASY!) Instructions. First, add the Berries, Water, and Maple Syrup to a nonstick saucepan. Bring the mixture to a boil over medium, heat, then reduce the heat to medium-low and simmer for 10-12 minutes, stirring occasionally. Try to “mash” some of the berries as BLUEBERRY CHIA SEED PUDDING (EASY + 5 INGREDIENTS) Instructions. Add the first 4 ingredients to a Blender or Food Processor and combine for 10-15 seconds, until smooth. Transfer the “Blueberry Milk” to a sealable jar or container, and add in the Chia Seeds. Mix well and let sit for 5 minutes. After 5 minutes, mix the Pudding one more time (to ensure no “clumps” are at thebottom), then
13 VEGAN DUMP & BAKE CASSEROLE RECIPES No-Boil Mushroom Stroganoff // No-Boil Pesto Pasta Bake // No-Boil Chickpea Noodle Casserole. Roasted Spring Vegetable and Pesto Pasta // Vegan Chorizo Pasta with Roasted Tomato Sauce // Spinach & Artichoke Pasta with Lemon Butter Sauce. beans dinner dump and bake gluten free main pasta rice vegan. LEMON DILL QUINOA CASSEROLE Prep: Preheat the oven to 375F and set a 9×13″ or similar pan aside. Boil Liquid: Add the broth, lemon juice, and garlic to a medium pot; whisk well and bring to a boil over high heat. Mix the Casserole: In the meantime, add the beans, zucchini, corn, quinoa, half of the dill, and the lemon zest to the casserole dish. THE BEST GUACAMOLE RECIPE 1. Use a sharp kitchen knife to cut each avocado in half. Remove the pit, then carefully score the flesh of each avocado. 2. Use a spoon to scoop the flesh of each avocado into a large bowl – don’t forget to scrape the skin well! 3. Then, use two forks to partially mash and mix the avocados until they are partially broken down. GARLIC CREAM SAUCE WITH PASTA (GLUTEN & DAIRY-FREE) Description. This 5-Ingredient Garlic Cream Sauce and Pasta is a match made in heaven! Perfect for a simple and cozy dinner, it’s also Low-Fat, Dairy-Free, and Gluten-Free. THE BEST VEGAN BEET BURGERS Instructions. Preheat the oven to 375F and line a baking sheet with a silicone mat or parchment paper. Finely grate the beets using a food processor attachment or handheld grater. Set aside. Quickly clean out the processor, then re-attach it to the base with an S-bladeattachment.
EASY BAKED TEMPEH (3 INGREDIENTS + SO CRISPY!) Preheat the oven to 400F and line a baking sheet with parchment paper or a reusable silicone mat. Cut the tempeh into ½” cubes, then place the cubes into a small bowl. Drizzle the tamari over the tempeh, then stir well. Once the tempeh has absorbed most of the liquid, sprinkle the nutritional yeast over top and mix again. BUFFALO CAULIFLOWER & CHICKPEA CASSEROLE (DUMP-AND-BAKE Instructions. Preheat the oven to 400F. Mix the vegetable broth, hot sauce, nutritional yeast, and onion powder together medium pot and bring to a boil over high heat. While the liquid is heating up, pour the chickpeas a 9×13″ pan or casserole dish. Sprinkle the cauliflower and celery evenly over the chickpeas, then add theuncooked brown
CURRY KALE SALAD WITH CHICKPEAS & ALMONDS Instructions. Add the chopped kale to a large bowl and pour the dressing over it. Use clean hands to massage the dressing into the kale for 45 to 60 seconds, until the kale is tender and has reduced in volume. Fold the carrot, chickpeas, almonds, pickled onions, and raisins into the salad. Once everything is well-incorporated, transferto
HOW TO MAKE CHIA SEED JAM (HEALTHY & EASY!) Instructions. First, add the Berries, Water, and Maple Syrup to a nonstick saucepan. Bring the mixture to a boil over medium, heat, then reduce the heat to medium-low and simmer for 10-12 minutes, stirring occasionally. Try to “mash” some of the berries as BLUEBERRY CHIA SEED PUDDING (EASY + 5 INGREDIENTS) Instructions. Add the first 4 ingredients to a Blender or Food Processor and combine for 10-15 seconds, until smooth. Transfer the “Blueberry Milk” to a sealable jar or container, and add in the Chia Seeds. Mix well and let sit for 5 minutes. After 5 minutes, mix the Pudding one more time (to ensure no “clumps” are at thebottom), then
GARLIC CREAM SAUCE WITH PASTA (GLUTEN & DAIRY-FREE) Description. This 5-Ingredient Garlic Cream Sauce and Pasta is a match made in heaven! Perfect for a simple and cozy dinner, it’s also Low-Fat, Dairy-Free, and Gluten-Free. EASY PEANUT SAUCE (6 INGREDIENTS + 5 MINUTES!) Instructions. Add all ingredients except for the water to a medium bowl and mix until well-incorporated. Next, add 2 tbsp of filtered water to the bowl and gently mix. Continue to add water in 1 tbsp increments until your desired thickness is reached. Let sit for at least 5 minutes before serving, to allow the flavors to combine. 5 INGREDIENT HUMMUS PASTA (IN ONE POT!) Return the pot to the stove over medium-low heat. Mix the hummus and 1/2 cup of filtered water together in the base of the pot, then slowly whisk additional water into the sauce until it reaches your desired consistency. Add in the sun-dried tomatoes and cook for 2-3 minutes. Return the pasta to the pot and fold it into the sauce. VEGAN TTEOKBOKKI WITH VEGETABLES Instructions. Add the vegetable broth to a deep pan or pot and bring to a simmer over high heat. Add the cabbage, white parts of the green onions, carrot, and garlic; reduce the heat to medium-low and simmer for 2 to 3 minutes. Stir in the gochujang (paste), gochugaru (flakes),tamari, and sugar.
BLUEBERRY CHIA SEED PUDDING (EASY + 5 INGREDIENTS) Instructions. Add the first 4 ingredients to a Blender or Food Processor and combine for 10-15 seconds, until smooth. Transfer the “Blueberry Milk” to a sealable jar or container, and add in the Chia Seeds. Mix well and let sit for 5 minutes. After 5 minutes, mix the Pudding one more time (to ensure no “clumps” are at thebottom), then
SOUTHWESTERN BLACK BEAN CASSEROLE (DUMP AND BAKE) Instructions. Preheat the oven to 400F. Mix the vegetable broth, salsa, and nutritional yeast together in a medium pot and bring to a boil over high heat. While the liquid is heating up, spread peppers and onion evenly across a 9×13″ pan or casserole dish. Sprinkle the black beans over the veggies, then add the uncooked rice on top. VEGAN SPINACH & ARTICHOKE CASSEROLE WITH WHITE BEANS Instructions. Preheat the oven to 375F and set a 9×13″ or similar pan. Prepare: Add the coconut milk, broth, lemon juice, nutritional yeast, and salt to a medium pot and bring to a boil over high heat. While the liquid heats, add the beans, artichoke hearts, drained spinach, shallot, garlic, and uncooked rice to the casserole dish. ONE POT QUINOA WITH BUTTERNUT SQUASH Prep: Warm the oil in a large, nonstick pot over medium-high heat. Once warm, add the rosemary sprig and minced garlic; sauté for around 60 seconds, until the garlic is fragrant. Add the butternut squash to the pot and sauté for an additional 2-3 minutes, stirring occasionally. Cook: add the quinoa and vegetable broth to the pan andstir well.
HOW TO MAKE CHIA SEED JAM (HEALTHY & EASY!) Instructions. First, add the Berries, Water, and Maple Syrup to a nonstick saucepan. Bring the mixture to a boil over medium, heat, then reduce the heat to medium-low and simmer for 10-12 minutes, stirring occasionally. Try to “mash” some of the berries as HEALTHY VEGAN ONION RINGS (FAT FREE!) Repeat with each portion of the Onion until no more circles remain, and then continue with the rest of the Onion portions. Add all of the Wet Mix ingredients to a medium bowl, and stir well. Add all of the Dry Mix ingredients to a separate bowl, and mix__
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ONE POT MUSHROOM STROGANOFF 45 PANTRY STAPLE RECIPES CHICKPEA CHOCOLATE CHIP COOKIES BUFFALO CAULIFLOWER CASSEROLEEASY VEGAN GRANOLA
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VEGAN STRAWBERRY UPSIDE DOWN CAKE | GLUTEN-FREE _This Strawberry Upside-Down Cake is fluffy, hearty, and topped with the juiciest strawberry compote. A wholesome warm-weather dessert that’s gluten & oil-free._ When strawberries come into season there is only one thing to do: STRAWBERRY UPSIDE-DOWN CAKE. Juicy strawberry compote atop a deliciously crumbly vanilla cake makes this warm-weather dessert one of my absolute favorites. Strawberry Upside-Down Cake isn’t very _traditional_, but it is _delicious_. And what’s not to love about delicious, plant-based food that’s sneakily good for you too?Continue Reading
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MILLET TABBOULEH | GLUTEN-FREE + EASY by Caitlin Shoemaker This Millet Tabbouleh is a gluten-free twist on the classic Middle Eastern dish – full of bright and robust herby flavors and loaded with fresh veggies. Have you ever had…Read more__
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CREAMY WHITE BEAN DIP WITH SPRING HERBS by Caitlin Shoemaker This Creamy White Bean Dip is light, tasty, & packed with flavor from spring herbs & tahini. You’ll only need 5 ingredients to make this oil-free recipe! This white bean…Read more__
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VEGAN SPINACH & ARTICHOKE CASSEROLE WITH WHITE BEANS | DUMP-AND-BAKE by Caitlin Shoemaker This Spinach & Artichoke Casserole is hearty, filling, & made from healthy and wholesome ingredients for a veggie-packed meal that’s perfect year-round. Dump-and-bake casseroles are a life-saver in thekitchen,…
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VEGAN BLUEBERRY PANCAKES | GLUTEN-FREE by Caitlin Shoemaker These Vegan Blueberry Pancakes are light, buttery, perfectly sweetened, and studded with juicy blueberries. A wholesome and cozy start to any morning. There’s a reason why pancakes are always on…Read more__
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SAUCY VEGAN SESAME “CHICKEN” by Caitlin Shoemaker This Vegan Sesame Chicken is saucy, sticky, and perfectly sweet. A delicious gluten-free + plant-based take on the classic Honey Sesame Chicken. Sometimes in life, we need a little extra…Read more__
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VEGAN WHITE BEAN CHILI WITH JACKFRUIT by Caitlin Shoemaker This Vegan White Bean Chili is veggie-packed and loaded with hearty, smoky flavor. It’s gluten-free, oil-free, nut-free, and full of comfy, cozy vibes. Ahhh Chili… the comfort classic. There’s no…Read more__
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VEGAN SPINACH & MUSHROOM ENCHILADAS WITH SALSA VERDE by Caitlin Shoemaker These Spinach & Mushroom Enchiladas are saucy, tangy, and hearty but also refreshing and veggie-packed. Win-win! The perfect gluten-free & nut-free dinner. My first “real” job was as a server…Read more__
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CLASSIC SALSA VERDE WITH TOMATILLOS by Caitlin Shoemaker This authentic Salsa Verde recipe is tangy, vibrant, and delicious! Made from a base of tomatillos, onion, garlic, cilantro, and jalapeño or serrano peppers Hi, friends! Today we’re talking Salsa Verde.…Read more__
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THE BEST GUACAMOLE RECIPE | RESTAURANT-STYLE by Caitlin Shoemaker This chunky, fresh, and creamy guacamole is the BEST! This crowd-favorite dip is now easier to make than ever with these simple tips and tricks. Guacamole is a popular (and…Read more__
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HEY THERE, I'M CAITLIN! Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I'm also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon. _More here..._POPULAR POSTS
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