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DORA'S DISH
20 Plant Based Recipes for Fall. Fall Salad with Delicata and Pomegranate Maple Dressing Happy fall Ya’ll! Today I have 20 of my favorite plant based recipes to share with you that are perfect for fall! Vegan Biscuits and “Sausage” Gravy Vegan Apple Walnut Loaf Cake Vegan Rosemary Lemon Cake Vegan Pumpkin Pecan Cinnamon Rolls withCream
RECIPES - DORA'S DISH - DORA'S DAILY DISH Rocket Salad with Warm Fingerling Potatoes, Green Beans, and PickledOnion.
- DORA'S DISH
Welcome! Dora’s Daily Dish is a site that brings simple, healthy, plant based recipes from my kitchen to yours. All the recipes are made with fresh and easy to find ingredients. From fresh crisp salads, to warm soups, to sweet and naughty baked treats, you will find it all here on Dora’s Daily Dish. Dora’sRead More » SIMPLE SNACKS: HOMEMADE SEAWEED SNACKS! Take your sheets of nori, and using scissors, cut into the size you wants your crisps. I cut my sheets into 6 pieces. Brush pieces of nori with sesame oil, sprinkle with salt (or not), and place on a baking sheet. I also tried some with a mix of sesame oil and horseradish. Bake at 350 degrees for 7 minutes, flip, and bake for another 5.LENTIL LOAF
Add oats and stir to combine. Finley grind pecans in a food processor, then combine with the mixture. Oil the inside of a 9x5 loaf pan. Fill pan with lentil mixture. Combine BBQ sauce and ketchup, spread a good amount over the top of the loaf. Save any extra forVEGETABLE GYOZA!
Mix ginger, garlic, oil, soy sauce, chili sauce in a bowl or shake up in a mason jar. Pour sauce over the vegetables and mix with hands (don't you dare use a spoon!) until all vegetables are coated. Throw everything into a saute pan and saute on low to medium heat until vegetables are soft. Spoon 1 or 2 Tbs of the vegetable mix into yourwrapper.
CHOCOLATE PEANUT BUTTER CAKE Super nice, juicy, and you couldn’t tell it’s vegan – I used soya spread. However, the 2 cups of sugar really took it too far for me, and I’m a big sweets eater – I’d recommend reducing to 1.5 if you like very sweet, even 1 cup will taste like a good normal cake,especially if
SPELT BERRY BREAKFAST PORRIDGE Instructions. Place oats, raisins, and almond milk in medium pot. Bring to a boil. Turn to medium low simmer and cook until oats are tender. Add Spelt berries and maple syrup and mix. Serve topped with granola, bananas and any other favorite toppings! I hope you like thisrecipe!
CAULIFLOWER CHICKPEA PATTIES Like many people in the new year, I had high hopes to start it out right. I was motivated to lighten up my diet, which for the last few months had consisted of cookies, cookies, cocktails, and STUFFED BOK CHOY! (VEGAN!) Instructions. After washing the 6 largest leaves from my bunch of Bok Choy, slice off the crunchy stem. Dice the stem up to use in the filling. Sate the garlic, onion, carrots, and spices until tender and a little caramelized. Add the diced Bok Choy stems, 3/4 of the can of fire roasted tomatoes, lentils, rice, and 2 Tbs of tomato paste, andDORA'S DISH
20 Plant Based Recipes for Fall. Fall Salad with Delicata and Pomegranate Maple Dressing Happy fall Ya’ll! Today I have 20 of my favorite plant based recipes to share with you that are perfect for fall! Vegan Biscuits and “Sausage” Gravy Vegan Apple Walnut Loaf Cake Vegan Rosemary Lemon Cake Vegan Pumpkin Pecan Cinnamon Rolls withCream
RECIPES - DORA'S DISH - DORA'S DAILY DISH Rocket Salad with Warm Fingerling Potatoes, Green Beans, and PickledOnion.
- DORA'S DISH
Welcome! Dora’s Daily Dish is a site that brings simple, healthy, plant based recipes from my kitchen to yours. All the recipes are made with fresh and easy to find ingredients. From fresh crisp salads, to warm soups, to sweet and naughty baked treats, you will find it all here on Dora’s Daily Dish. Dora’sRead More » SIMPLE SNACKS: HOMEMADE SEAWEED SNACKS! Take your sheets of nori, and using scissors, cut into the size you wants your crisps. I cut my sheets into 6 pieces. Brush pieces of nori with sesame oil, sprinkle with salt (or not), and place on a baking sheet. I also tried some with a mix of sesame oil and horseradish. Bake at 350 degrees for 7 minutes, flip, and bake for another 5.LENTIL LOAF
Add oats and stir to combine. Finley grind pecans in a food processor, then combine with the mixture. Oil the inside of a 9x5 loaf pan. Fill pan with lentil mixture. Combine BBQ sauce and ketchup, spread a good amount over the top of the loaf. Save any extra forVEGETABLE GYOZA!
Mix ginger, garlic, oil, soy sauce, chili sauce in a bowl or shake up in a mason jar. Pour sauce over the vegetables and mix with hands (don't you dare use a spoon!) until all vegetables are coated. Throw everything into a saute pan and saute on low to medium heat until vegetables are soft. Spoon 1 or 2 Tbs of the vegetable mix into yourwrapper.
CHOCOLATE PEANUT BUTTER CAKE Super nice, juicy, and you couldn’t tell it’s vegan – I used soya spread. However, the 2 cups of sugar really took it too far for me, and I’m a big sweets eater – I’d recommend reducing to 1.5 if you like very sweet, even 1 cup will taste like a good normal cake,especially if
SPELT BERRY BREAKFAST PORRIDGE Instructions. Place oats, raisins, and almond milk in medium pot. Bring to a boil. Turn to medium low simmer and cook until oats are tender. Add Spelt berries and maple syrup and mix. Serve topped with granola, bananas and any other favorite toppings! I hope you like thisrecipe!
CAULIFLOWER CHICKPEA PATTIES Like many people in the new year, I had high hopes to start it out right. I was motivated to lighten up my diet, which for the last few months had consisted of cookies, cookies, cocktails, and STUFFED BOK CHOY! (VEGAN!) Instructions. After washing the 6 largest leaves from my bunch of Bok Choy, slice off the crunchy stem. Dice the stem up to use in the filling. Sate the garlic, onion, carrots, and spices until tender and a little caramelized. Add the diced Bok Choy stems, 3/4 of the can of fire roasted tomatoes, lentils, rice, and 2 Tbs of tomato paste, and- DORA'S DISH
Welcome! Dora’s Daily Dish is a site that brings simple, healthy, plant based recipes from my kitchen to yours. All the recipes are made with fresh and easy to find ingredients. From fresh crisp salads, to warm soups, to sweet and naughty baked treats, you will find it all here on Dora’s Daily Dish. Dora’sRead More » RESOURCES - DORA'S DISH - DORA'S DAILY DISH For Resources on eating Plant Foods, please click here! For My Pantry Essentials click here! For How to Start a Blog click here! !- DORA'S DISH
Jarred and Canned Foods. Peanut butter and jam. Roasted Red Bell Peppers. Canned beans of all sorts. Black and garbanzo are my favorites. Tomato Paste, diced tomato, and tomato sauce. Sauces including soy, chilli, BBQ, horseradish, veganaise (vegan mayo)Pickles. Kimchi.
CONTACT DORA'S DAILY DISH /Contact Dora’s Daily Dish. Contact Dora’s Daily DishVEGAN ZUPPA TOSCANA
In a medium to large soup pot, saute diced onion over medium heat until softened and translucent. Add garlic and sausage and saute for another minute. Add vegetable broth to pot, bring to a boil, then turn down to a simmer. Slice potatoes longways aboutSAVORY ARCHIVES
Strawberry Mango Salad with Sweet Balsamic Dressing and a Visit toLucero Olive Oil
STUFFED BOK CHOY! (VEGAN!) Instructions. After washing the 6 largest leaves from my bunch of Bok Choy, slice off the crunchy stem. Dice the stem up to use in the filling. Sate the garlic, onion, carrots, and spices until tender and a little caramelized. Add the diced Bok Choy stems, 3/4 of the can of fire roasted tomatoes, lentils, rice, and 2 Tbs of tomato paste, and SWEET AND SPICY MELON SALAD Instructions. Grind the chili pepper flakes a little, using a mortar and pestle or a rolling pin. This helps bring out the flavor. No need to grind a lot, just enough to give the flakes a little life. Combine all ingredients in a bowl and gently stir together. Chill for at least an hour for the best flavor. GARLIC OLIVE OIL PASTA WITH PARSLEY AND TOASTED PINE NUTS Cook pasta until Al Dente. Drain and save 1/2 Cup of the water. Slice whole cloves of garlic into very thin rounds. On low heat. saute garlic in oil, stirring often until very lightly browned. 6 to 10 minutes. Add pasta, water, lemon juice, parsley, and tomatoes and toss until combined. Toast pine nuts by placing in a dry saucepan on lowheat.
VEGAN SLOPPY JOES
Saute onions and bell pepper until soft. Add garlic and chili powder and cook for a minute. Add crumbles and tomato paste and simmer for 5 minutes. If mix is too thick, add a little water or stock. Add hot sauce and salt to taste.* Bloglovin
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ROASTED ROOT VEGETABLE SALAD WITH CHICKPEA MAPLE DRESSING*
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ROCKET SALAD WITH WARM FINGERLING POTATOES, GREEN BEANS, AND PICKLEDONION
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VEGAN RAMEN STIR FRY Hello my fellow foodies! I hope you are all having a lovely January. The new year has been both tough and hopeful so far. The sun is shining in the Pacific Northwest today, which is always welcome during this rainy time of year. I have been eating a lot of comfort foodslike soups and…
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VEGAN ZUPPA TOSCANA
Hello all! I hope you are all staying safe and healthy. I am lucky enough to have a lovely garden space to spend time in and I have been doing just that this week. Ive been planting seeds, and some starts, and trying to decide how much veg I can fit! Im already harvestingradishes…
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BROCCOLI CRUNCH SALAD WITH CRANBERRIES AND TOASTED PEPITAS I don’t know about you but I have been snacking A LOT lately. Rainy spring days definitely contribute to the urge to snack. Today I have a recipe to share with you that was inspired my days working at a grocery store, were I made all the deli salads. This is a veganversion of…
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LEMONY CHICKPEA AND LENTIL SOUP How much soup can one girl eat… A lot apparently. I adore soup. Creamy broccoli, hearty vegetable, spicy poblano, I won’t say no to a soup. They are also incredibly easy to make and oh so versatile. There is nothing better than a hot bowl of soup on a cold day. I loveto make…
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20 PLANT BASED RECIPES FOR FALL Fall Salad with Delicata and Pomegranate Maple Dressing Happy fall Ya’ll! Today I have 20 of my favorite plant based recipes to share with you that are perfect for fall! Vegan Biscuits and “Sausage” Gravy Vegan Apple Walnut Loaf Cake Vegan Rosemary Lemon Cake Vegan Pumpkin Pecan Cinnamon Rolls with Cream cheese Frosting 3Ingredient…
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VEGAN SAUSAGE AND TOFU BREAKFAST SANDWICHES Today I’ve got a great make ahead recipe to share. This Vegan Sausage and Tofu Breakfast Sandwich recipe is perfect for meal prep for the week or for 6 people for breakfast. I’ve made this recipe super simple. Just put all the ingredients on a sheet pan and bake. No dirty dishes! These breakfast sandwiches…Read More »
VEGAN BEER CHEESE
You had me at Vegan Beer Cheese. This recipe is inspired by my hometown which is also home to Sierra Nevada Brewery. They make great beer and also have an awesome taproom and restaurant attached to the brewery where, among other things, they serve beer cheese and pretzels. Back in the day (over 10 years…Read More »
VEGAN TOFU PARMESAN WITH ROASTED TOMATO PASTA Happy Friday! I hope you all had a great week. I am ready for the weekend so that I can appreciate everything about spring. Of course one of the best things about spring is the abundance of fresh vegetables that begin show up from local farms. Basil is one of my favorite herbs and it…Read More »
VEGAN ASPARAGUS AND CHIVE PUFF PASTRY TART Easter is right around the corner so I thought I’d share a great recipe for a brunch favorite, Vegan Asparagus and Chive Puff Pastry Tart! Ahhh brunch. The meal created for when you sleep in too late or you can’t decide between breakfast and lunch. Just kidding, I don’t know why brunch was created, I…Read More »
ROASTED ROOT VEGETABLE SALAD WITH CHICKPEA MAPLE DRESSING The farmers market was all about the root vegetables this week. Beets and carrots dominate while we wait for the warmer weather veg to make it’s way back onto the market tables. This time of year I begin craving those fresh summer salads, while still clinging to those warm winter favorites. Today I’m sharing a…Read More »
VEGAN FETTUCCINE ALFREDO WITH “CHICKEN” AND BROCCOLI Today I have one of my favorite dinner recipes for you, Fettuccine Alfredo with “Chicken” and Broccoli. Fettuccine Alfredo was one of my favorite dinners back before I went vegan. Luckily I have come up with a recipe that is as creamy and decadent as the dairy version that also takes less than 30 minutes…Read More »
BURRITO BOWL MEAL PREP One of my favorite dishes to meal prep for the week is burrito bowls. Burrito bowls are great because they are really just a combination of your favorite burrito flavors, thrown into a bowl! For me, this includes lots of fresh veggies, beans, and rice. The ingredients can change depending on what I have in…Read More »
VEGAN BLUEBERRY AND CARDAMOM BAKED DOUGHNUTS I had a craving for doughnuts today, which means I’ve got a doughnut recipe for you all! For these vegan baked doughnuts, I’ve combined fluffy blueberry doughnuts with a blueberry lemon glaze that is both the prettiest and the tastiest. Ive added a little cardamom (which is optional) because I have been loving this combo…Read More »
HEALTHIER STUFFED PASTA SHELLS If food is my love language, then pasta is the long term relationship in my life that is everlasting. I eat pasta at least once a week, and I never intend on ending it. Today I am sharing a vegan Healthier Stuffed Pasta Shells recipe that you are sure to love. Thisrecipe is a…
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VEGAN BISCUITS AND GRAVY Talk about comfort food to the fullest! Biscuits and gravy are a classic comfort dish that is one of my all time favorites. Buttery biscuits covered in creamy gravy is super delicious, super indulgent, and super necessary on a Saturday morning. My sister and I always have biscuits and gravy at least once when we…Read More »
SOUTHWEST STUFFED PEPPERS Happy Spring everyone! Well, it may be spring but it feels like summer up in here today and hot weather always makes me me crave southwest flavors. Am I the only one? It also makes me crave margaritas but that’s another story. Today I have a very delicious and versatile recipe that is super simple…Read More »
SPICY KOREAN TOFU BITES Helloooo my fellow herbies! Today I have a yummy little recipe for you that is super easy, contains less than ten ingredients, and is a scrumptious addition to your recipe collection. I have been a little bit addicted to gochujang lately, which is an amazing sweet and spicy Korean sauce that I just can’t get…Read More »
VEGAN ROSEMARY LEMON CAKE If you haven’t tried any rosemary flavored sweets, you really should. When I first heard of rosemary in desserts, I thought it sounded a bit odd as I had never used rosemary for any desserts before, but as soon as I had my first chocolate chip rosemary cookie, I was hooked! Rosemary is so good…Read More »
20 VEGAN THANKSGIVING RECIPES The countdown begins! One week until Thanksgiving you guys! I don’t even know where November went. It just flew by! Are you guys hosting Thanksgiving this year? Going to a Friendsgiving? Just showing up wherever you possibly can in hopes of filling your belly? Well, whether you are having Thanksgiving at home, or bringing a…Read More »
VEGAN CRANBERRY ORANGE SCONES Happy November my sweet loving friends! I’m assuming you love sweets, seeing as you are here with me today. Sure I eat a lot of veggies, but I have been known to have a sweet tooth now and again. As the weather is becoming more conducive to sweaters, cozy socks, and apple cider, it is…Read More »
VEGAN BAKED MACARONI AND CHEESE I’m so excited to use my oven again. There is nothing like the coziness of a warm kitchen on a cool day, especially if there are amazing smell of something delicious baking. This time of year was made for all things baked, from root vegetables to pies. This baked macaroni and cheese recipe combines a…Read More »
3 INGREDIENT BUTTERNUT SQUASH SOUP Today I have the easiest recipe to share with you. This 3 Ingredient Butternut Squash Soup recipe is super simple to make, deliciouse, and perfect for fall. I looove me some butternut squash! And chances are, every fall I will overdose on everything butternut. One recipe that is a staple in my kitchen autumn…Read More »
PUMPKIN SPICE GRANOLA I have to say I’m especially excited about pumpkin season this year. After a long hot summer, I’m ready for all things fall, especially the cool weather. I love pumpkin in everything, and I have already been checking out the pumpkins at the local farm stands. I told myself to at least wait until October…Read More »
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