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EAT. DRINK. SHRINK.
Hello & Happy Thursday!! If there is one concept I love, it’s one bowl anything. When it comes to cooking, I gravitate towards the seamless and those that require less steps and absolutely less dishes. VEGAN GREEK BURGER WITH TZATZIKI SAUCE Heat remaining 2 tsp. olive oil in a large skillet. Add patties to oil and cook until browned on both sides. Tzatziki Sauce: While Greek burgers are cooking, mix together cucumber, vegan yogurt/sour cream, mint, minced garlic, lemon and dill. Season to taste with salt and pepper. Top burgers with arugula, red onion, tzatziki sauce. VEGAN LEMON AND ASPARAGUS PASTA IN A CASHEW CREAM SAUCE Cook the shallots for 3 minutes, add garlic and cooke for 2. Remove and add to a high power blender with the soaked cashews, almond milk, nutritional yeast, lemon juice, lemon zest, salt/pepper. Blend until smooth. Add the cooked pasta to the pan and toss and coat with the sauce. Add the sauteed or 1 BOWL VEGAN PISTACHIO SHEET CAKE Instructions. Preheat oven to 350 degrees. Combine the flour, sugar, baking soda, and salt in a greased 8″ square baking dish. Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar and almond extract in each of the two smaller depressions, and the oil in the large one. This step is imperative as your cake VEGAN LEMON ROSEMARY MUFFINS Whisk the flour, lemon zest, baking powder and salt in a large bowl. In another bowl mash banana. Now add in the olive oil, room temp almond milk, vanilla and lemon juice, lemon extract (optional), and whisk until smooth. If the mixture is too cold and oil begins to solidify, simply pop in the microwave for a VEGAN MARGARITA CUPCAKES Instructions. Sift the flour into a mixing bowl and add the sugar, baking soda and salt. Squeeze the lime juice into a measuring cup along with the tequila, and then add almond milk up to the 1 cup line. Now add in the zest from 2 limes, olive oil, white vinegar and vanilla extract and whisk to EASY CREAMY VEGAN MUSHROOM LEEK PASTA Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil, butter, and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes. Stir in the garlic and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to VEGAN MIMOSA BUNDT CAKE Instructions. Make the cake: Arrange a rack in the middle of the oven and heat to 350°F. Generously coat a 12-cup Bundt pan with the 1 tablespoon of oil. Dust with the flour. (optional) Whisk the flour, orange zest, baking powder, and salt together in a large bowl. Add the vegan eggs, oil, champagne and vanilla extract, blossom water, and mix VEGAN SOFT BAKED LEMON ROSEMARY COOKIES Preheat oven to 350 degrees. Line baking sheets with parchment paper. In medium bowl, sift together flour, baking powder and salt. Set aside. In the bowl of a standing mixer, beat together powdered sugar, melted coconut oil, lemon juice, lemon zest, chopped rosemary, room temperature almond milk and vanilla until creamy. VEGAN BBQ SPAGHETTI SQUASH Instructions. Spaghetti Squash: Preheat oven to 375º F. Cut spaghetti squash in half lengthwise. Remove seeds and membrane. Drizzle inside with oil and spices. Place spaghetti squash, cut side down, on baking sheet. Bake for 40 to 45 minutes, or until tender. Shred the spaghetti and set aside. Cabbage: While spaghetti squash is baking, makeEAT. DRINK. SHRINK.
Hello & Happy Thursday!! If there is one concept I love, it’s one bowl anything. When it comes to cooking, I gravitate towards the seamless and those that require less steps and absolutely less dishes. VEGAN GREEK BURGER WITH TZATZIKI SAUCE Heat remaining 2 tsp. olive oil in a large skillet. Add patties to oil and cook until browned on both sides. Tzatziki Sauce: While Greek burgers are cooking, mix together cucumber, vegan yogurt/sour cream, mint, minced garlic, lemon and dill. Season to taste with salt and pepper. Top burgers with arugula, red onion, tzatziki sauce. VEGAN LEMON AND ASPARAGUS PASTA IN A CASHEW CREAM SAUCE Cook the shallots for 3 minutes, add garlic and cooke for 2. Remove and add to a high power blender with the soaked cashews, almond milk, nutritional yeast, lemon juice, lemon zest, salt/pepper. Blend until smooth. Add the cooked pasta to the pan and toss and coat with the sauce. Add the sauteed or 1 BOWL VEGAN PISTACHIO SHEET CAKE Instructions. Preheat oven to 350 degrees. Combine the flour, sugar, baking soda, and salt in a greased 8″ square baking dish. Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar and almond extract in each of the two smaller depressions, and the oil in the large one. This step is imperative as your cake VEGAN LEMON ROSEMARY MUFFINS Whisk the flour, lemon zest, baking powder and salt in a large bowl. In another bowl mash banana. Now add in the olive oil, room temp almond milk, vanilla and lemon juice, lemon extract (optional), and whisk until smooth. If the mixture is too cold and oil begins to solidify, simply pop in the microwave for a VEGAN MARGARITA CUPCAKES Instructions. Sift the flour into a mixing bowl and add the sugar, baking soda and salt. Squeeze the lime juice into a measuring cup along with the tequila, and then add almond milk up to the 1 cup line. Now add in the zest from 2 limes, olive oil, white vinegar and vanilla extract and whisk to EASY CREAMY VEGAN MUSHROOM LEEK PASTA Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil, butter, and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes. Stir in the garlic and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to VEGAN MIMOSA BUNDT CAKE Instructions. Make the cake: Arrange a rack in the middle of the oven and heat to 350°F. Generously coat a 12-cup Bundt pan with the 1 tablespoon of oil. Dust with the flour. (optional) Whisk the flour, orange zest, baking powder, and salt together in a large bowl. Add the vegan eggs, oil, champagne and vanilla extract, blossom water, and mix VEGAN SOFT BAKED LEMON ROSEMARY COOKIES Preheat oven to 350 degrees. Line baking sheets with parchment paper. In medium bowl, sift together flour, baking powder and salt. Set aside. In the bowl of a standing mixer, beat together powdered sugar, melted coconut oil, lemon juice, lemon zest, chopped rosemary, room temperature almond milk and vanilla until creamy. VEGAN BBQ SPAGHETTI SQUASH Instructions. Spaghetti Squash: Preheat oven to 375º F. Cut spaghetti squash in half lengthwise. Remove seeds and membrane. Drizzle inside with oil and spices. Place spaghetti squash, cut side down, on baking sheet. Bake for 40 to 45 minutes, or until tender. Shred the spaghetti and set aside. Cabbage: While spaghetti squash is baking, make VEGAN GREEK BURGER WITH TZATZIKI SAUCE Heat remaining 2 tsp. olive oil in a large skillet. Add patties to oil and cook until browned on both sides. Tzatziki Sauce: While Greek burgers are cooking, mix together cucumber, vegan yogurt/sour cream, mint, minced garlic, lemon and dill. Season to taste with salt and VEGAN CHOCOLATE CHIP BISCOTTI Instructions. Combine the ground flax and water and allow to thicken. Beat together the vegan butter and sugars until light and fluffy. Add in the vegan eggs and vanilla and mix until well combined. In a separate bowl, whisk together the dry ingredients: flour, baking powder and salt. While the mixer is on low, slowly add in the dryingredients
CRISPY VEGAN SALT + VINEGAR POTATOES Arrange the potatoes cut-side down. Roast until tender when pierced with a fork, 35 to 40 minutes, ensuring you toss potatoes two or three times for an even bake. Add the remaining 1 tablespoon vinegar to the cooked potatoes and toss. Season to taste, and add more vinegar if desired. Sprinkle generously with kosher salt and chives. VEGAN OVEN BAKED BLOOMING ONION Blend up the Panko in a food processor to make the crumbs more fine (optional). Dust the onion all over with the Panko. Bake onion until golden and tender, 18 to 20 minutes or until golden brown. Make the dipping sauce: In a medium bowl, whisk together vegan mayo, ketchup, horseradish, paprika, garlic powder and oregano. VEGAN PEACH OATMEAL MUFFINS Whisk the flour, sugar, baking powder, cinnamon and salt in a large bowl. Add oil, mashed banana, room temp almond milk and vanilla extract to a bowl and whisk until smooth. If the mixture is too cold and coconut oil begins to solidify, simply pop in the microwave for a VEGAN LEMON AND THYME MUSHROOM PASTA What’s great about this pasta dish? Everything! It takes minutes to throw together, quick, easy, affordable, vegan, requires no fancy sauce, features less than 10 ingredients, it’s perfect for any season, packs tons of flavor, can easily be made in bulk, filling, you can garnish it with toasted garlic bread crumbs if you want to elevate this dish, there are notes of thyme, lemon, garlic VEGAN OVEN BAKED CHURROS WITH CHOCOLATE GANACHE AND In a pan add water, coconut oil, sugar and salt. Mix together until coconut oil melts and water boils. Turn off heat when water boils and add flour. Mix until you get a dough. Set aside to cool for 10 minutes. Combine the cinnamon and sugar in a loaf pan. Add the cooleddough to a
VEGAN PISTACHIO MUFFINS Instructions. Heat oven to 375 degrees F., line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. (optional) Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly. Whisk the flour, baking powder and salt in a large bowl. To a high power blender or food processor add VEGAN EVERYTHING BAGEL SOFT BAKED PRETZELS In a large bowl, add 2/3 cup warm water, sugar, and yeast. After 5 minutes, add the oil, bread flour, white flour and salt to the yeast mixture. Combine with hands until it forms a doughRemove the dough from bowl, add a little bit of oil to coat the bowl and preventsticking, and
VEGAN CRUSTLESS PUMPKIN PIE (GLUTEN FREE AND KETO FRIENDLY Add all the filling mixture to a large bowl and whisk or a food processor. Combine. Pour the pumpkin mixture into the greased 9″ pie crust . Use a spatula to spread the pumpkin evenly. Bake for 25-30 minutes. When you remove it from the oven, the middle should still jiggle, but will firm in the fridge.EAT. DRINK. SHRINK.
Hello & Happy Thursday!! If there is one concept I love, it’s one bowl anything. When it comes to cooking, I gravitate towards the seamless and those that require less steps and absolutely less dishes. VEGAN GREEK BURGER WITH TZATZIKI SAUCE Burgers: Cook quinoa according to instructions with vegetable stock. Drain quinoa well. Set aside. Heat 1 tsp. olive oil in a small skillet over medium high heat. Add onion to oil and cook until tender and browned around edges, stirring frequently. Stir in garlic, oregano,salt/pepper.
VEGAN MARGARITA CUPCAKES Preheat the oven to 350°F; Sift the flour into a mixing bowl and add the sugar, baking soda and salt.; Squeeze the lime juice into a measuring cup along with the tequila, and then add almond milk up 1 BOWL VEGAN PISTACHIO SHEET CAKE Preheat oven to 350 degrees. Combine the flour, sugar, baking soda, and salt in a greased 8″ square baking dish. Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar and almond extract in each of the two smaller depressions, and the oil in the large one. This step is imperative as your cake will be more denseand won’t rise.
EASY CREAMY VEGAN MUSHROOM LEEK PASTA Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil, butter, and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes.; Stir in the garlic and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to caramelize and stick to the bottom of the pan VEGAN LEMON AND ASPARAGUS PASTA IN A CASHEW CREAM SAUCE What’s fab about this dish, is everything! It’s quick, easy, requires a handful of staple ingredients, colorful with the lemon and asparagus, rich with flavor, rich with healthy fats and protein with the cashews, perf for spring/summer, can easily be made in bulk, perf for entertaining, and you can easily add whatever protein you like tothis dish!!
VEGAN OVEN BAKED BLOOMING ONION Preheat oven to 400°. Heat a large pot of boiling water. Cut stem off onion and place flat side down. Cut 1/2″ from the root down, into 12 to 16 sections, making sure not to cut through root. VEGAN SOFT BAKED LEMON ROSEMARY COOKIES Preheat oven to 350 degrees. Line baking sheets with parchment paper. In medium bowl, sift together flour, baking powder and salt. Set aside. In the bowl of a standing mixer, beat together powdered sugar, melted coconut oil, lemon juice, lemon zest, chopped rosemary, room temperature almond milk and vanilla until creamy.; Add flour mixture and continue to mix until combined. VEGAN MIMOSA BUNDT CAKE Make the cake: Arrange a rack in the middle of the oven and heat to 350°F. Generously coat a 12-cup Bundt pan with the 1 tablespoon of oil. Dust with the flour. VEGAN BBQ SPAGHETTI SQUASH What’s great about this recipe is that it’s easy, involves staple ingredients, affordable, the sauce can be used for countless other dishes, it can be made in bulk in advance (simply don’t combine the squash with sauce), the sauce is smokey, spicy, and tangy, it’s non vegan approved, and perf for any season!EAT. DRINK. SHRINK.
Hello & Happy Thursday!! If there is one concept I love, it’s one bowl anything. When it comes to cooking, I gravitate towards the seamless and those that require less steps and absolutely less dishes. VEGAN GREEK BURGER WITH TZATZIKI SAUCE Burgers: Cook quinoa according to instructions with vegetable stock. Drain quinoa well. Set aside. Heat 1 tsp. olive oil in a small skillet over medium high heat. Add onion to oil and cook until tender and browned around edges, stirring frequently. Stir in garlic, oregano,salt/pepper.
VEGAN MARGARITA CUPCAKES Preheat the oven to 350°F; Sift the flour into a mixing bowl and add the sugar, baking soda and salt.; Squeeze the lime juice into a measuring cup along with the tequila, and then add almond milk up 1 BOWL VEGAN PISTACHIO SHEET CAKE Preheat oven to 350 degrees. Combine the flour, sugar, baking soda, and salt in a greased 8″ square baking dish. Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar and almond extract in each of the two smaller depressions, and the oil in the large one. This step is imperative as your cake will be more denseand won’t rise.
EASY CREAMY VEGAN MUSHROOM LEEK PASTA Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil, butter, and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes.; Stir in the garlic and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to caramelize and stick to the bottom of the pan VEGAN LEMON AND ASPARAGUS PASTA IN A CASHEW CREAM SAUCE What’s fab about this dish, is everything! It’s quick, easy, requires a handful of staple ingredients, colorful with the lemon and asparagus, rich with flavor, rich with healthy fats and protein with the cashews, perf for spring/summer, can easily be made in bulk, perf for entertaining, and you can easily add whatever protein you like tothis dish!!
VEGAN OVEN BAKED BLOOMING ONION Preheat oven to 400°. Heat a large pot of boiling water. Cut stem off onion and place flat side down. Cut 1/2″ from the root down, into 12 to 16 sections, making sure not to cut through root. VEGAN SOFT BAKED LEMON ROSEMARY COOKIES Preheat oven to 350 degrees. Line baking sheets with parchment paper. In medium bowl, sift together flour, baking powder and salt. Set aside. In the bowl of a standing mixer, beat together powdered sugar, melted coconut oil, lemon juice, lemon zest, chopped rosemary, room temperature almond milk and vanilla until creamy.; Add flour mixture and continue to mix until combined. VEGAN MIMOSA BUNDT CAKE Make the cake: Arrange a rack in the middle of the oven and heat to 350°F. Generously coat a 12-cup Bundt pan with the 1 tablespoon of oil. Dust with the flour. VEGAN BBQ SPAGHETTI SQUASH What’s great about this recipe is that it’s easy, involves staple ingredients, affordable, the sauce can be used for countless other dishes, it can be made in bulk in advance (simply don’t combine the squash with sauce), the sauce is smokey, spicy, and tangy, it’s non vegan approved, and perf for any season! - EAT. DRINK. SHRINK. Vegan Lemon Dill Cucumber Salad; 55 Fab Vegan Memorial Day Recipes; Vegan Hot Honey Butter Biscuits; Vegan Bbq Spaghetti Squash; Vegan Green Goddess Potato Salad VEGAN GREEK BURGER WITH TZATZIKI SAUCE Burgers: Cook quinoa according to instructions with vegetable stock. Drain quinoa well. Set aside. Heat 1 tsp. olive oil in a small skillet over medium high heat. Add onion to oil and cook until tender and browned around edges, stirring frequently. Stir in garlic, oregano,salt/pepper.
CRISPY VEGAN SALT + VINEGAR POTATOES Preheat oven to 425 degrees. In a small bowl, whisk together the olive oil, 2 tablespoon vinegar, kosher salt and pepper.Place the potatoes on a baking sheet, pouring mixture over them, and toss + coat. VEGAN PEACH OATMEAL MUFFINS What’s fab about this Peach Oatmeal Muffin recipe, is everything! It’s my staple classic muffin recipe, it’s quick, easy, affordable, packs moisture, but cooks all the way through, is rich with peaches, oats, has aesthetic appeal, perfect addition to brunch, and if you desire you can mix up the fruit to cater to your tastebuds and or the season by simply switching up the fruit and spices! VEGAN OVEN BAKED BLOOMING ONION Preheat oven to 400°. Heat a large pot of boiling water. Cut stem off onion and place flat side down. Cut 1/2″ from the root down, into 12 to 16 sections, making sure not to cut through root. VEGAN LEMON AND THYME MUSHROOM PASTA What’s great about this pasta dish? Everything! It takes minutes to throw together, quick, easy, affordable, vegan, requires no fancy sauce, features less than 10 ingredients, it’s perfect for any season, packs tons of flavor, can easily be made in bulk, filling, you can garnish it with toasted garlic bread crumbs if you want to elevate this dish, there are notes of thyme, lemon, garlic VEGAN BROWN BUTTER MUSHROOM CROSTINI WITH CRISPY SAGE AND Hello & Happy Tuesday!! If there is one thing I love, it’s a good app! In recent years I’ve gotten bored with main dishes as halfway thru it’s not exciting and that goes for just about any dish. Well,unless
VEGAN OVEN BAKED CHURROS WITH CHOCOLATE GANACHE AND Preheat oven to 400 degrees. In a pan add water, coconut oil, sugar and salt. Mix together until coconut oil melts and water boils.; Turn off heat when water boils and add flour. Mix until you get a dough. Set aside to cool for 10 minutes. VEGAN PISTACHIO MUFFINS What’s fab about these vegan Pistachio Muffins, is everything! It’s my staple muffin recipe, has minimal ingredients, no dairy or eggs, packs less sugar than most recipes, packed with spinach for a vibrant color, offers a rich pistachio flavor, buttery soft, has aesthetic appeal, perf for St. Patricks Day, perf for spring, and is a pistachio lovers dream!! VEGAN EVERYTHING BAGEL SOFT BAKED PRETZELS In a large bowl, add 2/3 cup warm water, sugar, and yeast. After 5 minutes, add the oil, bread flour, white flour and salt to the yeast mixture. Combine with hands until it forms a doughRemove the dough from bowl, add a little bit of oil to coat the bowl and preventsticking, and
EAT. DRINK. SHRINK.
Hello & Happy Thursday!! If there is one concept I love, it’s one bowl anything. When it comes to cooking, I gravitate towards the seamless and those that require less steps and absolutely less dishes. VEGAN LEMON AND THYME MUSHROOM PASTA What’s great about this pasta dish? Everything! It takes minutes to throw together, quick, easy, affordable, vegan, requires no fancy sauce, features less than 10 ingredients, it’s perfect for any season, packs tons of flavor, can easily be made in bulk, filling, you can garnish it with toasted garlic bread crumbs if you want to elevate this dish, there are notes of thyme, lemon, garlic EASY CREAMY VEGAN MUSHROOM LEEK PASTA Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil, butter, and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes. Stir in the garlic and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to 1 BOWL VEGAN PISTACHIO SHEET CAKE Instructions. Preheat oven to 350 degrees. Combine the flour, sugar, baking soda, and salt in a greased 8″ square baking dish. Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar and almond extract in each of the two smaller depressions, and the oil in the large one. This step is imperative as your cake VEGAN COCONUT LEMONGRASS TOFU Drain water from tofu with paper towels. Slice into cubes. Heat coconut oil in large saucepan or stock pot over medium heat. Add ginger, garlic, lemongrass paste, thai red curry paste, and sautee for about two minutes. Add the sliced red bell pepper and sauce until soft, about 5-7 minutes. Add the coconut milk and soaked cashews to ahigh power
VEGAN PEACH OATMEAL MUFFINS Whisk the flour, sugar, baking powder, cinnamon and salt in a large bowl. Add oil, mashed banana, room temp almond milk and vanilla extract to a bowl and whisk until smooth. If the mixture is too cold and coconut oil begins to solidify, simply pop in the microwave for a 1 BOWL VEGAN PINEAPPLE CAKE Instructions. Preheat oven to 350 degrees. Grease the bottom and sides of a 9 x 13 in pan. In a bowl combine the dry ingredients (first 4 ingredients) In a separate bowl, mix the wet ingredients (Last 3) Add the wet to dry and combine. Pour into greased pan and bake for about 25-35 minutes or until toothpick comes out clean.EAT. DRINK. SHRINK.
Hello & Happy Thursday!! If there is one concept I love, it’s one bowl anything. When it comes to cooking, I gravitate towards the seamless and those that require less steps and absolutely less dishes. VEGAN LEMON AND THYME MUSHROOM PASTA What’s great about this pasta dish? Everything! It takes minutes to throw together, quick, easy, affordable, vegan, requires no fancy sauce, features less than 10 ingredients, it’s perfect for any season, packs tons of flavor, can easily be made in bulk, filling, you can garnish it with toasted garlic bread crumbs if you want to elevate this dish, there are notes of thyme, lemon, garlic EASY CREAMY VEGAN MUSHROOM LEEK PASTA Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil, butter, and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes. Stir in the garlic and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to 1 BOWL VEGAN PISTACHIO SHEET CAKE Instructions. Preheat oven to 350 degrees. Combine the flour, sugar, baking soda, and salt in a greased 8″ square baking dish. Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar and almond extract in each of the two smaller depressions, and the oil in the large one. This step is imperative as your cake VEGAN COCONUT LEMONGRASS TOFU Drain water from tofu with paper towels. Slice into cubes. Heat coconut oil in large saucepan or stock pot over medium heat. Add ginger, garlic, lemongrass paste, thai red curry paste, and sautee for about two minutes. Add the sliced red bell pepper and sauce until soft, about 5-7 minutes. Add the coconut milk and soaked cashews to ahigh power
VEGAN PEACH OATMEAL MUFFINS Whisk the flour, sugar, baking powder, cinnamon and salt in a large bowl. Add oil, mashed banana, room temp almond milk and vanilla extract to a bowl and whisk until smooth. If the mixture is too cold and coconut oil begins to solidify, simply pop in the microwave for a 1 BOWL VEGAN PINEAPPLE CAKE Instructions. Preheat oven to 350 degrees. Grease the bottom and sides of a 9 x 13 in pan. In a bowl combine the dry ingredients (first 4 ingredients) In a separate bowl, mix the wet ingredients (Last 3) Add the wet to dry and combine. Pour into greased pan and bake for about 25-35 minutes or until toothpick comes out clean. VEGAN LEMON AND ASPARAGUS PASTA IN A CASHEW CREAM SAUCE Cook the shallots for 3 minutes, add garlic and cooke for 2. Remove and add to a high power blender with the soaked cashews, almond milk, nutritional yeast, lemon juice, lemon zest, salt/pepper. Blend until smooth. Add the cooked pasta to the pan and toss and coat with the sauce. Add the sauteed or blanched asparagus. VEGAN MARGARITA CUPCAKES Instructions. Sift the flour into a mixing bowl and add the sugar, baking soda and salt. Squeeze the lime juice into a measuring cup along with the tequila, and then add almond milk up to the 1 cup line. Now add in the zest from 2 limes, olive oil, white vinegar and vanilla extract and whisk to VEGAN MIMOSA BUNDT CAKE Instructions. Make the cake: Arrange a rack in the middle of the oven and heat to 350°F. Generously coat a 12-cup Bundt pan with the 1 tablespoon of oil. Dust with the flour. (optional) Whisk the flour, orange zest, baking powder, and salt together in a large bowl. Add the vegan eggs, oil, champagne and vanilla extract, blossom water, and mix - EAT. DRINK. SHRINK. Vegan Lemon Dill Cucumber Salad; 55 Fab Vegan Memorial Day Recipes; Vegan Hot Honey Butter Biscuits; Vegan Bbq Spaghetti Squash; Vegan Green Goddess Potato SaladCOOKING ARCHIVES
I don’t know about you, but there was a time when I rarely ate corn. Perhaps it stemmed from it being one of the the largest gmo crops next to soy, or the that it’s composition is mostly carbs with little nutritional value. For whatever reason, I just never ate it. Fast forward to the last 10 years, I discovered Cuban Corn and the rest was 1 BOWL VEGAN MOJITO SHEET CAKE Preheat oven to 350 degrees. Combine the flour, sugar, baking soda, lime zest, and salt in a greased 8″ square baking dish. Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar and vanilla extract in the two smaller depressions, and the vegetable oil in the large one. This step is imperative as your cake will be more dense and won’t rise. CRISPY VEGAN SALT + VINEGAR POTATOES Arrange the potatoes cut-side down. Roast until tender when pierced with a fork, 35 to 40 minutes, ensuring you toss potatoes two or three times for an even bake. Add the remaining 1 tablespoon vinegar to the cooked potatoes and toss. Season to taste, and add more vinegar if desired. Sprinkle generously with kosher salt and chives. 1 BOWL VEGAN PISTACHIO SHEET CAKE Preheat oven to 350 degrees. Combine the flour, sugar, baking soda, and salt in a greased 8″ square baking dish. Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar and almond extract in each of the two smaller depressions, and the oil in the large one. This step is imperative as your cake will be more denseand won’t rise.
VEGAN CHOCOLATE CHIP BISCOTTI Instructions. Combine the ground flax and water and allow to thicken. Beat together the vegan butter and sugars until light and fluffy. Add in the vegan eggs and vanilla and mix until well combined. In a separate bowl, whisk together the dry ingredients: flour, baking powder and salt. While the mixer is on low, slowly add in the dryingredients
VEGAN BROWN BUTTER MUSHROOM CROSTINI WITH CRISPY SAGE AND Hello & Happy Tuesday!! If there is one thing I love, it’s a good app! In recent years I’ve gotten bored with main dishes as halfway thru it’s not exciting and that goes for just about any dish. Well,unless
4 INGREDIENT VEGAN SALTED PEANUT BUTTER CHEERIO BARS Instructions. Line an 8x8in pan with parchment paper. Combine peanut butter and agave in a large bowl. Heat for 1 minute. Remove from microwave, stir, heat for another minute. Remove from heat and stir until mixture is smooth. Stir in the vanilla and kosher salt. Stir in cereal until evenly coated. Pour mixture into prepared pan and spreadevenly.
VEGAN BEET SOUP RECIPE Instructions. In a large pot, heat oil over medium heat. Sauté leeks, 5 minutes. (mostly white, a lil green) Add garlic, ginger and apples cook, stirring often for 5 minutes. Add peeled chopped beets and 4 cups stock to the same pot; bring to a boil, then reduce heat and simmer until beets are fork-tender. (45 mins) VEGAN PISTACHIO MUFFINS Instructions. Heat oven to 375 degrees F., line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. (optional) Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly. Whisk the flour, baking powder and salt in a large bowl. To a high power blender or food processor addEAT. DRINK. SHRINK.
Hello & Happy Wednesday!! For many years I passed on exploring vegan cakes. The thought sounded long and drawn out and just not my cup oftea.
VEGAN GREEK BURGER WITH TZATZIKI SAUCE Heat remaining 2 tsp. olive oil in a large skillet. Add patties to oil and cook until browned on both sides. Tzatziki Sauce: While Greek burgers are cooking, mix together cucumber, vegan yogurt/sour cream, mint, minced garlic, lemon and dill. Season to taste with salt and pepper. Top burgers with arugula, red onion, tzatziki sauce. 1 BOWL VEGAN PISTACHIO SHEET CAKE Instructions. Preheat oven to 350 degrees. Combine the flour, sugar, baking soda, and salt in a greased 8″ square baking dish. Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar and almond extract in each of the two smaller depressions, and the oil in the large one. This step is imperative as your cake VEGAN MARGARITA CUPCAKES Instructions. Sift the flour into a mixing bowl and add the sugar, baking soda and salt. Squeeze the lime juice into a measuring cup along with the tequila, and then add almond milk up to the 1 cup line. Now add in the zest from 2 limes, olive oil, white vinegar and vanilla extract and whisk to VEGAN LEMON AND ASPARAGUS PASTA IN A CASHEW CREAM SAUCE Cook the shallots for 3 minutes, add garlic and cooke for 2. Remove and add to a high power blender with the soaked cashews, almond milk, nutritional yeast, lemon juice, lemon zest, salt/pepper. Blend until smooth. Add the cooked pasta to the pan and toss and coat with the sauce. Add the sauteed or EASY CREAMY VEGAN MUSHROOM LEEK PASTA Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil, butter, and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes. Stir in the garlic and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to VEGAN OVEN BAKED BLOOMING ONION Blend up the Panko in a food processor to make the crumbs more fine (optional). Dust the onion all over with the Panko. Bake onion until golden and tender, 18 to 20 minutes or until golden brown. Make the dipping sauce: In a medium bowl, whisk together vegan mayo, ketchup, horseradish, paprika, garlic powder and oregano. VEGAN SOFT BAKED LEMON ROSEMARY COOKIES Preheat oven to 350 degrees. Line baking sheets with parchment paper. In medium bowl, sift together flour, baking powder and salt. Set aside. In the bowl of a standing mixer, beat together powdered sugar, melted coconut oil, lemon juice, lemon zest, chopped rosemary, room temperature almond milk and vanilla until creamy. VEGAN BBQ SPAGHETTI SQUASH Instructions. Spaghetti Squash: Preheat oven to 375º F. Cut spaghetti squash in half lengthwise. Remove seeds and membrane. Drizzle inside with oil and spices. Place spaghetti squash, cut side down, on baking sheet. Bake for 40 to 45 minutes, or until tender. Shred the spaghetti and set aside. Cabbage: While spaghetti squash is baking, make VEGAN EVERYTHING BAGEL SOFT BAKED PRETZELS In a large bowl, add 2/3 cup warm water, sugar, and yeast. After 5 minutes, add the oil, bread flour, white flour and salt to the yeast mixture. Combine with hands until it forms a doughRemove the dough from bowl, add a little bit of oil to coat the bowl and preventsticking, and
EAT. DRINK. SHRINK.
Hello & Happy Thursday!! If there is one concept I love, it’s one bowl anything. When it comes to cooking, I gravitate towards the seamless and those that require less steps and absolutely less dishes. VEGAN GREEK BURGER WITH TZATZIKI SAUCE Heat remaining 2 tsp. olive oil in a large skillet. Add patties to oil and cook until browned on both sides. Tzatziki Sauce: While Greek burgers are cooking, mix together cucumber, vegan yogurt/sour cream, mint, minced garlic, lemon and dill. Season to taste with salt and pepper. Top burgers with arugula, red onion, tzatziki sauce. 1 BOWL VEGAN PISTACHIO SHEET CAKE Instructions. Preheat oven to 350 degrees. Combine the flour, sugar, baking soda, and salt in a greased 8″ square baking dish. Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar and almond extract in each of the two smaller depressions, and the oil in the large one. This step is imperative as your cake VEGAN MARGARITA CUPCAKES Instructions. Sift the flour into a mixing bowl and add the sugar, baking soda and salt. Squeeze the lime juice into a measuring cup along with the tequila, and then add almond milk up to the 1 cup line. Now add in the zest from 2 limes, olive oil, white vinegar and vanilla extract and whisk to VEGAN LEMON AND ASPARAGUS PASTA IN A CASHEW CREAM SAUCE Cook the shallots for 3 minutes, add garlic and cooke for 2. Remove and add to a high power blender with the soaked cashews, almond milk, nutritional yeast, lemon juice, lemon zest, salt/pepper. Blend until smooth. Add the cooked pasta to the pan and toss and coat with the sauce. Add the sauteed or EASY CREAMY VEGAN MUSHROOM LEEK PASTA Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil, butter, and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes. Stir in the garlic and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to VEGAN OVEN BAKED BLOOMING ONION Blend up the Panko in a food processor to make the crumbs more fine (optional). Dust the onion all over with the Panko. Bake onion until golden and tender, 18 to 20 minutes or until golden brown. Make the dipping sauce: In a medium bowl, whisk together vegan mayo, ketchup, horseradish, paprika, garlic powder and oregano. VEGAN SOFT BAKED LEMON ROSEMARY COOKIES Preheat oven to 350 degrees. Line baking sheets with parchment paper. In medium bowl, sift together flour, baking powder and salt. Set aside. In the bowl of a standing mixer, beat together powdered sugar, melted coconut oil, lemon juice, lemon zest, chopped rosemary, room temperature almond milk and vanilla until creamy. VEGAN BBQ SPAGHETTI SQUASH Instructions. Spaghetti Squash: Preheat oven to 375º F. Cut spaghetti squash in half lengthwise. Remove seeds and membrane. Drizzle inside with oil and spices. Place spaghetti squash, cut side down, on baking sheet. Bake for 40 to 45 minutes, or until tender. Shred the spaghetti and set aside. Cabbage: While spaghetti squash is baking, make VEGAN SALTED CARAMEL CHOCOLATE PRETZEL BARK Instructions. Preheat the oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil or parchment paper. Cover the bottom of the pan in a layer of broken mini pretzels. Set aside. In a small or medium saucepan over medium heat, combine the vegan butter and brownsugar.
- EAT. DRINK. SHRINK. Vegan Lemon Dill Cucumber Salad; 55 Fab Vegan Memorial Day Recipes; Vegan Hot Honey Butter Biscuits; Vegan Bbq Spaghetti Squash; Vegan Green Goddess Potato SaladCOOKING ARCHIVES
I don’t know about you, but there was a time when I rarely ate corn. Perhaps it stemmed from it being one of the the largest gmo crops next to soy, or the that it’s composition is mostly carbs with little nutritional value. For whatever reason, I just never ate it. Fast forward to the last 10 years, I discovered Cuban Corn and the rest was 1 BOWL VEGAN MOJITO SHEET CAKE Preheat oven to 350 degrees. Combine the flour, sugar, baking soda, lime zest, and salt in a greased 8″ square baking dish. Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar and vanilla extract in the two smaller depressions, and the vegetable oil in the large one. This step is imperative as your cake will be more dense and won’t rise. VEGAN GREEK BURGER WITH TZATZIKI SAUCE Heat remaining 2 tsp. olive oil in a large skillet. Add patties to oil and cook until browned on both sides. Tzatziki Sauce: While Greek burgers are cooking, mix together cucumber, vegan yogurt/sour cream, mint, minced garlic, lemon and dill. Season to taste with salt and VEGAN OVEN BAKED BLOOMING ONION Blend up the Panko in a food processor to make the crumbs more fine (optional). Dust the onion all over with the Panko. Bake onion until golden and tender, 18 to 20 minutes or until golden brown. Make the dipping sauce: In a medium bowl, whisk together vegan mayo, ketchup, horseradish, paprika, garlic powder and oregano. VEGAN OVEN BAKED CHURROS WITH CHOCOLATE GANACHE AND In a pan add water, coconut oil, sugar and salt. Mix together until coconut oil melts and water boils. Turn off heat when water boils and add flour. Mix until you get a dough. Set aside to cool for 10 minutes. Combine the cinnamon and sugar in a loaf pan. Add the cooleddough to a
VEGAN PEACH OATMEAL MUFFINS Whisk the flour, sugar, baking powder, cinnamon and salt in a large bowl. Add oil, mashed banana, room temp almond milk and vanilla extract to a bowl and whisk until smooth. If the mixture is too cold and coconut oil begins to solidify, simply pop in the microwave for a VEGAN BROWN BUTTER MUSHROOM CROSTINI WITH CRISPY SAGE AND Hello & Happy Tuesday!! If there is one thing I love, it’s a good app! In recent years I’ve gotten bored with main dishes as halfway thru it’s not exciting and that goes for just about any dish. Well,unless
VEGAN PISTACHIO MUFFINS Instructions. Heat oven to 375 degrees F., line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. (optional) Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly. Whisk the flour, baking powder and salt in a large bowl. To a high power blender or food processor add VEGAN CINNAMON PEAR MUFFINS Instructions. Heat oven to 350 degrees F. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. (optional) Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly. Whisk the flour, baking powder, ginger, nutmeg, cinnamon and salt in a largebowl.
EAT. DRINK. SHRINK.
Hello & Happy Wednesday!! For many years I passed on exploring vegan cakes. The thought sounded long and drawn out and just not my cup oftea.
VEGAN GREEK BURGER WITH TZATZIKI SAUCE Heat remaining 2 tsp. olive oil in a large skillet. Add patties to oil and cook until browned on both sides. Tzatziki Sauce: While Greek burgers are cooking, mix together cucumber, vegan yogurt/sour cream, mint, minced garlic, lemon and dill. Season to taste with salt and pepper. Top burgers with arugula, red onion, tzatziki sauce. 1 BOWL VEGAN PISTACHIO SHEET CAKE Instructions. Preheat oven to 350 degrees. Combine the flour, sugar, baking soda, and salt in a greased 8″ square baking dish. Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar and almond extract in each of the two smaller depressions, and the oil in the large one. This step is imperative as your cake VEGAN MARGARITA CUPCAKES Instructions. Sift the flour into a mixing bowl and add the sugar, baking soda and salt. Squeeze the lime juice into a measuring cup along with the tequila, and then add almond milk up to the 1 cup line. Now add in the zest from 2 limes, olive oil, white vinegar and vanilla extract and whisk to VEGAN LEMON AND ASPARAGUS PASTA IN A CASHEW CREAM SAUCE Cook the shallots for 3 minutes, add garlic and cooke for 2. Remove and add to a high power blender with the soaked cashews, almond milk, nutritional yeast, lemon juice, lemon zest, salt/pepper. Blend until smooth. Add the cooked pasta to the pan and toss and coat with the sauce. Add the sauteed or EASY CREAMY VEGAN MUSHROOM LEEK PASTA Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil, butter, and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes. Stir in the garlic and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to VEGAN OVEN BAKED BLOOMING ONION Blend up the Panko in a food processor to make the crumbs more fine (optional). Dust the onion all over with the Panko. Bake onion until golden and tender, 18 to 20 minutes or until golden brown. Make the dipping sauce: In a medium bowl, whisk together vegan mayo, ketchup, horseradish, paprika, garlic powder and oregano.EAT. DRINK. SHRINK.
Hello & Happy Wednesday!! For many years I passed on exploring vegan cakes. The thought sounded long and drawn out and just not my cup oftea.
VEGAN GREEK BURGER WITH TZATZIKI SAUCE Heat remaining 2 tsp. olive oil in a large skillet. Add patties to oil and cook until browned on both sides. Tzatziki Sauce: While Greek burgers are cooking, mix together cucumber, vegan yogurt/sour cream, mint, minced garlic, lemon and dill. Season to taste with salt and pepper. Top burgers with arugula, red onion, tzatziki sauce. 1 BOWL VEGAN PISTACHIO SHEET CAKE Instructions. Preheat oven to 350 degrees. Combine the flour, sugar, baking soda, and salt in a greased 8″ square baking dish. Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar and almond extract in each of the two smaller depressions, and the oil in the large one. This step is imperative as your cake VEGAN MARGARITA CUPCAKES Instructions. Sift the flour into a mixing bowl and add the sugar, baking soda and salt. Squeeze the lime juice into a measuring cup along with the tequila, and then add almond milk up to the 1 cup line. Now add in the zest from 2 limes, olive oil, white vinegar and vanilla extract and whisk to VEGAN LEMON AND ASPARAGUS PASTA IN A CASHEW CREAM SAUCE Cook the shallots for 3 minutes, add garlic and cooke for 2. Remove and add to a high power blender with the soaked cashews, almond milk, nutritional yeast, lemon juice, lemon zest, salt/pepper. Blend until smooth. Add the cooked pasta to the pan and toss and coat with the sauce. Add the sauteed or EASY CREAMY VEGAN MUSHROOM LEEK PASTA Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil, butter, and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes. Stir in the garlic and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to VEGAN OVEN BAKED BLOOMING ONION Blend up the Panko in a food processor to make the crumbs more fine (optional). Dust the onion all over with the Panko. Bake onion until golden and tender, 18 to 20 minutes or until golden brown. Make the dipping sauce: In a medium bowl, whisk together vegan mayo, ketchup, horseradish, paprika, garlic powder and oregano. - EAT. DRINK. SHRINK. Vegan Lemon Dill Cucumber Salad; 55 Fab Vegan Memorial Day Recipes; Vegan Hot Honey Butter Biscuits; Vegan Bbq Spaghetti Squash; Vegan Green Goddess Potato SaladCOOKING ARCHIVES
I don’t know about you, but there was a time when I rarely ate corn. Perhaps it stemmed from it being one of the the largest gmo crops next to soy, or the that it’s composition is mostly carbs with little nutritional value. For whatever reason, I just never ate it. Fast forward to the last 10 years, I discovered Cuban Corn and the rest was 1 BOWL VEGAN MOJITO SHEET CAKE Preheat oven to 350 degrees. Combine the flour, sugar, baking soda, lime zest, and salt in a greased 8″ square baking dish. Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar and vanilla extract in the two smaller depressions, and the vegetable oil in the large one. This step is imperative as your cake will be more dense and won’t rise. VEGAN GREEK BURGER WITH TZATZIKI SAUCE Heat remaining 2 tsp. olive oil in a large skillet. Add patties to oil and cook until browned on both sides. Tzatziki Sauce: While Greek burgers are cooking, mix together cucumber, vegan yogurt/sour cream, mint, minced garlic, lemon and dill. Season to taste with salt and VEGAN OVEN BAKED BLOOMING ONION Blend up the Panko in a food processor to make the crumbs more fine (optional). Dust the onion all over with the Panko. Bake onion until golden and tender, 18 to 20 minutes or until golden brown. Make the dipping sauce: In a medium bowl, whisk together vegan mayo, ketchup, horseradish, paprika, garlic powder and oregano. VEGAN OVEN BAKED CHURROS WITH CHOCOLATE GANACHE AND In a pan add water, coconut oil, sugar and salt. Mix together until coconut oil melts and water boils. Turn off heat when water boils and add flour. Mix until you get a dough. Set aside to cool for 10 minutes. Combine the cinnamon and sugar in a loaf pan. Add the cooleddough to a
VEGAN PEACH OATMEAL MUFFINS Whisk the flour, sugar, baking powder, cinnamon and salt in a large bowl. Add oil, mashed banana, room temp almond milk and vanilla extract to a bowl and whisk until smooth. If the mixture is too cold and coconut oil begins to solidify, simply pop in the microwave for a VEGAN BROWN BUTTER MUSHROOM CROSTINI WITH CRISPY SAGE AND Hello & Happy Tuesday!! If there is one thing I love, it’s a good app! In recent years I’ve gotten bored with main dishes as halfway thru it’s not exciting and that goes for just about any dish. Well,unless
VEGAN PISTACHIO MUFFINS Instructions. Heat oven to 375 degrees F., line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. (optional) Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly. Whisk the flour, baking powder and salt in a large bowl. To a high power blender or food processor add VEGAN CINNAMON PEAR MUFFINS Instructions. Heat oven to 350 degrees F. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. (optional) Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly. Whisk the flour, baking powder, ginger, nutmeg, cinnamon and salt in a largebowl.
EAT. DRINK. SHRINK.
Hello & Happy Wednesday!! For many years I passed on exploring vegan cakes. The thought sounded long and drawn out and just not my cup oftea.
VEGAN GREEK BURGER WITH TZATZIKI SAUCE Heat remaining 2 tsp. olive oil in a large skillet. Add patties to oil and cook until browned on both sides. Tzatziki Sauce: While Greek burgers are cooking, mix together cucumber, vegan yogurt/sour cream, mint, minced garlic, lemon and dill. Season to taste with salt and pepper. Top burgers with arugula, red onion, tzatziki sauce. 1 BOWL VEGAN PISTACHIO SHEET CAKE Instructions. Preheat oven to 350 degrees. Combine the flour, sugar, baking soda, and salt in a greased 8″ square baking dish. Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar and almond extract in each of the two smaller depressions, and the oil in the large one. This step is imperative as your cake VEGAN MARGARITA CUPCAKES Instructions. Sift the flour into a mixing bowl and add the sugar, baking soda and salt. Squeeze the lime juice into a measuring cup along with the tequila, and then add almond milk up to the 1 cup line. Now add in the zest from 2 limes, olive oil, white vinegar and vanilla extract and whisk to VEGAN LEMON AND ASPARAGUS PASTA IN A CASHEW CREAM SAUCE Cook the shallots for 3 minutes, add garlic and cooke for 2. Remove and add to a high power blender with the soaked cashews, almond milk, nutritional yeast, lemon juice, lemon zest, salt/pepper. Blend until smooth. Add the cooked pasta to the pan and toss and coat with the sauce. Add the sauteed or EASY CREAMY VEGAN MUSHROOM LEEK PASTA Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil, butter, and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes. Stir in the garlic and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to VEGAN OVEN BAKED BLOOMING ONION Blend up the Panko in a food processor to make the crumbs more fine (optional). Dust the onion all over with the Panko. Bake onion until golden and tender, 18 to 20 minutes or until golden brown. Make the dipping sauce: In a medium bowl, whisk together vegan mayo, ketchup, horseradish, paprika, garlic powder and oregano. VEGAN SOFT BAKED LEMON ROSEMARY COOKIES Preheat oven to 350 degrees. Line baking sheets with parchment paper. In medium bowl, sift together flour, baking powder and salt. Set aside. In the bowl of a standing mixer, beat together powdered sugar, melted coconut oil, lemon juice, lemon zest, chopped rosemary, room temperature almond milk and vanilla until creamy. VEGAN BBQ SPAGHETTI SQUASH Instructions. Spaghetti Squash: Preheat oven to 375º F. Cut spaghetti squash in half lengthwise. Remove seeds and membrane. Drizzle inside with oil and spices. Place spaghetti squash, cut side down, on baking sheet. Bake for 40 to 45 minutes, or until tender. Shred the spaghetti and set aside. Cabbage: While spaghetti squash is baking, make VEGAN EVERYTHING BAGEL SOFT BAKED PRETZELS In a large bowl, add 2/3 cup warm water, sugar, and yeast. After 5 minutes, add the oil, bread flour, white flour and salt to the yeast mixture. Combine with hands until it forms a doughRemove the dough from bowl, add a little bit of oil to coat the bowl and preventsticking, and
EAT. DRINK. SHRINK.
Hello & Happy Wednesday!! For many years I passed on exploring vegan cakes. The thought sounded long and drawn out and just not my cup oftea.
VEGAN GREEK BURGER WITH TZATZIKI SAUCE Heat remaining 2 tsp. olive oil in a large skillet. Add patties to oil and cook until browned on both sides. Tzatziki Sauce: While Greek burgers are cooking, mix together cucumber, vegan yogurt/sour cream, mint, minced garlic, lemon and dill. Season to taste with salt and pepper. Top burgers with arugula, red onion, tzatziki sauce. 1 BOWL VEGAN PISTACHIO SHEET CAKE Instructions. Preheat oven to 350 degrees. Combine the flour, sugar, baking soda, and salt in a greased 8″ square baking dish. Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar and almond extract in each of the two smaller depressions, and the oil in the large one. This step is imperative as your cake VEGAN MARGARITA CUPCAKES Instructions. Sift the flour into a mixing bowl and add the sugar, baking soda and salt. Squeeze the lime juice into a measuring cup along with the tequila, and then add almond milk up to the 1 cup line. Now add in the zest from 2 limes, olive oil, white vinegar and vanilla extract and whisk to VEGAN LEMON AND ASPARAGUS PASTA IN A CASHEW CREAM SAUCE Cook the shallots for 3 minutes, add garlic and cooke for 2. Remove and add to a high power blender with the soaked cashews, almond milk, nutritional yeast, lemon juice, lemon zest, salt/pepper. Blend until smooth. Add the cooked pasta to the pan and toss and coat with the sauce. Add the sauteed or EASY CREAMY VEGAN MUSHROOM LEEK PASTA Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil, butter, and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes. Stir in the garlic and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to VEGAN OVEN BAKED BLOOMING ONION Blend up the Panko in a food processor to make the crumbs more fine (optional). Dust the onion all over with the Panko. Bake onion until golden and tender, 18 to 20 minutes or until golden brown. Make the dipping sauce: In a medium bowl, whisk together vegan mayo, ketchup, horseradish, paprika, garlic powder and oregano. VEGAN SOFT BAKED LEMON ROSEMARY COOKIES Preheat oven to 350 degrees. Line baking sheets with parchment paper. In medium bowl, sift together flour, baking powder and salt. Set aside. In the bowl of a standing mixer, beat together powdered sugar, melted coconut oil, lemon juice, lemon zest, chopped rosemary, room temperature almond milk and vanilla until creamy. VEGAN BBQ SPAGHETTI SQUASH Instructions. Spaghetti Squash: Preheat oven to 375º F. Cut spaghetti squash in half lengthwise. Remove seeds and membrane. Drizzle inside with oil and spices. Place spaghetti squash, cut side down, on baking sheet. Bake for 40 to 45 minutes, or until tender. Shred the spaghetti and set aside. Cabbage: While spaghetti squash is baking, make VEGAN EVERYTHING BAGEL SOFT BAKED PRETZELS In a large bowl, add 2/3 cup warm water, sugar, and yeast. After 5 minutes, add the oil, bread flour, white flour and salt to the yeast mixture. Combine with hands until it forms a doughRemove the dough from bowl, add a little bit of oil to coat the bowl and preventsticking, and
- EAT. DRINK. SHRINK. Vegan Lemon Dill Cucumber Salad; 55 Fab Vegan Memorial Day Recipes; Vegan Hot Honey Butter Biscuits; Vegan Bbq Spaghetti Squash; Vegan Green Goddess Potato SaladCOOKING ARCHIVES
I don’t know about you, but there was a time when I rarely ate corn. Perhaps it stemmed from it being one of the the largest gmo crops next to soy, or the that it’s composition is mostly carbs with little nutritional value. For whatever reason, I just never ate it. Fast forward to the last 10 years, I discovered Cuban Corn and the rest was 1 BOWL VEGAN MOJITO SHEET CAKE Preheat oven to 350 degrees. Combine the flour, sugar, baking soda, lime zest, and salt in a greased 8″ square baking dish. Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar and vanilla extract in the two smaller depressions, and the vegetable oil in the large one. This step is imperative as your cake will be more dense and won’t rise. VEGAN GREEK BURGER WITH TZATZIKI SAUCE Heat remaining 2 tsp. olive oil in a large skillet. Add patties to oil and cook until browned on both sides. Tzatziki Sauce: While Greek burgers are cooking, mix together cucumber, vegan yogurt/sour cream, mint, minced garlic, lemon and dill. Season to taste with salt and VEGAN OVEN BAKED BLOOMING ONION Blend up the Panko in a food processor to make the crumbs more fine (optional). Dust the onion all over with the Panko. Bake onion until golden and tender, 18 to 20 minutes or until golden brown. Make the dipping sauce: In a medium bowl, whisk together vegan mayo, ketchup, horseradish, paprika, garlic powder and oregano. VEGAN BROWN BUTTER MUSHROOM CROSTINI WITH CRISPY SAGE AND Hello & Happy Tuesday!! If there is one thing I love, it’s a good app! In recent years I’ve gotten bored with main dishes as halfway thru it’s not exciting and that goes for just about any dish. Well,unless
VEGAN PEACH OATMEAL MUFFINS Whisk the flour, sugar, baking powder, cinnamon and salt in a large bowl. Add oil, mashed banana, room temp almond milk and vanilla extract to a bowl and whisk until smooth. If the mixture is too cold and coconut oil begins to solidify, simply pop in the microwave for a VEGAN OVEN BAKED CHURROS WITH CHOCOLATE GANACHE AND In a pan add water, coconut oil, sugar and salt. Mix together until coconut oil melts and water boils. Turn off heat when water boils and add flour. Mix until you get a dough. Set aside to cool for 10 minutes. Combine the cinnamon and sugar in a loaf pan. Add the cooleddough to a
VEGAN PISTACHIO MUFFINS Instructions. Heat oven to 375 degrees F., line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. (optional) Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly. Whisk the flour, baking powder and salt in a large bowl. To a high power blender or food processor add VEGAN CINNAMON PEAR MUFFINS Instructions. Heat oven to 350 degrees F. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. (optional) Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly. Whisk the flour, baking powder, ginger, nutmeg, cinnamon and salt in a largebowl.
EAT. DRINK. SHRINK.
Hello & Happy Wednesday!! For many years I passed on exploring vegan cakes. The thought sounded long and drawn out and just not my cup oftea.
- EAT. DRINK. SHRINK. Vegan Lemon Dill Cucumber Salad; 55 Fab Vegan Memorial Day Recipes; Vegan Hot Honey Butter Biscuits; Vegan Bbq Spaghetti Squash; Vegan Green Goddess Potato SaladCOOKING ARCHIVES
I don’t know about you, but there was a time when I rarely ate corn. Perhaps it stemmed from it being one of the the largest gmo crops next to soy, or the that it’s composition is mostly carbs with little nutritional value. For whatever reason, I just never ate it. Fast forward to the last 10 years, I discovered Cuban Corn and the rest was 1 BOWL VEGAN PISTACHIO SHEET CAKE Instructions. Preheat oven to 350 degrees. Combine the flour, sugar, baking soda, and salt in a greased 8″ square baking dish. Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar and almond extract in each of the two smaller depressions, and the oil in the large one. This step is imperative as your cake VEGAN COCONUT LEMONGRASS TOFU Drain water from tofu with paper towels. Slice into cubes. Heat coconut oil in large saucepan or stock pot over medium heat. Add ginger, garlic, lemongrass paste, thai red curry paste, and sautee for about two minutes. Add the sliced red bell pepper and sauce until soft, about 5-7 minutes. Add the coconut milk and soaked cashews to ahigh power
1 BOWL VEGAN PINEAPPLE CAKE Instructions. Preheat oven to 350 degrees. Grease the bottom and sides of a 9 x 13 in pan. In a bowl combine the dry ingredients (first 4 ingredients) In a separate bowl, mix the wet ingredients (Last 3) Add the wet to dry and combine. Pour into greased pan and bake for about 25-35 minutes or until toothpick comes out clean. 4 INGREDIENT VEGAN SALTED PEANUT BUTTER CHEERIO BARS Instructions. Line an 8x8in pan with parchment paper. Combine peanut butter and agave in a large bowl. Heat for 1 minute. Remove from microwave, stir, heat for another minute. Remove from heat and stir until mixture is smooth. Stir in the vanilla and kosher salt. Stir in cereal until evenly coated. Pour mixture into prepared pan and spreadevenly.
VEGAN MARGARITA CUPCAKES Instructions. Sift the flour into a mixing bowl and add the sugar, baking soda and salt. Squeeze the lime juice into a measuring cup along with the tequila, and then add almond milk up to the 1 cup line. Now add in the zest from 2 limes, olive oil, white vinegar and vanilla extract and whisk to VEGAN PEACH OATMEAL MUFFINS Whisk the flour, sugar, baking powder, cinnamon and salt in a large bowl. Add oil, mashed banana, room temp almond milk and vanilla extract to a bowl and whisk until smooth. If the mixture is too cold and coconut oil begins to solidify, simply pop in the microwave for a VEGAN MIMOSA BUNDT CAKE Instructions. Make the cake: Arrange a rack in the middle of the oven and heat to 350°F. Generously coat a 12-cup Bundt pan with the 1 tablespoon of oil. Dust with the flour. (optional) Whisk the flour, orange zest, baking powder, and salt together in a large bowl. Add the vegan eggs, oil, champagne and vanilla extract, blossom water, and mixEAT. DRINK. SHRINK.
Hello & Happy Wednesday!! For many years I passed on exploring vegan cakes. The thought sounded long and drawn out and just not my cup oftea.
- EAT. DRINK. SHRINK. Vegan Lemon Dill Cucumber Salad; 55 Fab Vegan Memorial Day Recipes; Vegan Hot Honey Butter Biscuits; Vegan Bbq Spaghetti Squash; Vegan Green Goddess Potato SaladCOOKING ARCHIVES
I don’t know about you, but there was a time when I rarely ate corn. Perhaps it stemmed from it being one of the the largest gmo crops next to soy, or the that it’s composition is mostly carbs with little nutritional value. For whatever reason, I just never ate it. Fast forward to the last 10 years, I discovered Cuban Corn and the rest was 1 BOWL VEGAN PISTACHIO SHEET CAKE Instructions. Preheat oven to 350 degrees. Combine the flour, sugar, baking soda, and salt in a greased 8″ square baking dish. Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar and almond extract in each of the two smaller depressions, and the oil in the large one. This step is imperative as your cake VEGAN COCONUT LEMONGRASS TOFU Drain water from tofu with paper towels. Slice into cubes. Heat coconut oil in large saucepan or stock pot over medium heat. Add ginger, garlic, lemongrass paste, thai red curry paste, and sautee for about two minutes. Add the sliced red bell pepper and sauce until soft, about 5-7 minutes. Add the coconut milk and soaked cashews to ahigh power
1 BOWL VEGAN PINEAPPLE CAKE Instructions. Preheat oven to 350 degrees. Grease the bottom and sides of a 9 x 13 in pan. In a bowl combine the dry ingredients (first 4 ingredients) In a separate bowl, mix the wet ingredients (Last 3) Add the wet to dry and combine. Pour into greased pan and bake for about 25-35 minutes or until toothpick comes out clean. 4 INGREDIENT VEGAN SALTED PEANUT BUTTER CHEERIO BARS Instructions. Line an 8x8in pan with parchment paper. Combine peanut butter and agave in a large bowl. Heat for 1 minute. Remove from microwave, stir, heat for another minute. Remove from heat and stir until mixture is smooth. Stir in the vanilla and kosher salt. Stir in cereal until evenly coated. Pour mixture into prepared pan and spreadevenly.
VEGAN MARGARITA CUPCAKES Instructions. Sift the flour into a mixing bowl and add the sugar, baking soda and salt. Squeeze the lime juice into a measuring cup along with the tequila, and then add almond milk up to the 1 cup line. Now add in the zest from 2 limes, olive oil, white vinegar and vanilla extract and whisk to VEGAN PEACH OATMEAL MUFFINS Whisk the flour, sugar, baking powder, cinnamon and salt in a large bowl. Add oil, mashed banana, room temp almond milk and vanilla extract to a bowl and whisk until smooth. If the mixture is too cold and coconut oil begins to solidify, simply pop in the microwave for a VEGAN MIMOSA BUNDT CAKE Instructions. Make the cake: Arrange a rack in the middle of the oven and heat to 350°F. Generously coat a 12-cup Bundt pan with the 1 tablespoon of oil. Dust with the flour. (optional) Whisk the flour, orange zest, baking powder, and salt together in a large bowl. Add the vegan eggs, oil, champagne and vanilla extract, blossom water, and mix 1 BOWL VEGAN MOJITO SHEET CAKE Preheat oven to 350 degrees. Combine the flour, sugar, baking soda, lime zest, and salt in a greased 8″ square baking dish. Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar and vanilla extract in the two smaller depressions, and the vegetable oil in the large one. This step is imperative as your cake will be more dense and won’t rise. 1 BOWL VEGAN WHITE CHOCOLATE MACADAMIA NUT COOKIES In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.; Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.; Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.; Fold in the white chocolate chips and macadamia nuts evenly.; Cover and chill the dough in the fridge VEGAN GREEK BURGER WITH TZATZIKI SAUCE Heat remaining 2 tsp. olive oil in a large skillet. Add patties to oil and cook until browned on both sides. Tzatziki Sauce: While Greek burgers are cooking, mix together cucumber, vegan yogurt/sour cream, mint, minced garlic, lemon and dill. Season to taste with salt and VEGAN BROWN BUTTER MUSHROOM CROSTINI WITH CRISPY SAGE AND Hello & Happy Tuesday!! If there is one thing I love, it’s a good app! In recent years I’ve gotten bored with main dishes as halfway thru it’s not exciting and that goes for just about any dish. Well,unless
EASY CREAMY VEGAN MUSHROOM LEEK PASTA Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil, butter, and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes.; Stir in the garlic and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to caramelize and stick to the bottom of the pan VEGAN PEACH OATMEAL MUFFINS Whisk the flour, sugar, baking powder, cinnamon and salt in a large bowl. Add oil, mashed banana, room temp almond milk and vanilla extract to a bowl and whisk until smooth. If the mixture is too cold and coconut oil begins to solidify, simply pop in the microwave for a VEGAN PEANUT BUTTER CHOCOLATE MUFFINS Whisk the flour, sugar, cinnamon, baking powder and salt in a large bowl. Add melted coconut oil, mashed banana, peanut butter, room temp almond milk and vanilla extract to a bowl and whisk until smooth. If the mixture is too cold and coconut oil begins to solidify, simply pop in the microwave for a few seconds. SALT AND VINEGAR PURPLE SWEET POTATO CHIPS Instructions. Preheat oven to 400°F. In a bowl, submerge potato slices in vinegar. Soak for 30 minutes; drain and wipe out bowl. Lay slices flat on paper towel, pat dry. Transfer to bowl; toss slices with olive oil and sea salt. Line 2 large baking sheets with parchment VEGAN LEMON AND ASPARAGUS PASTA IN A CASHEW CREAM SAUCE Cook the shallots for 3 minutes, add garlic and cooke for 2. Remove and add to a high power blender with the soaked cashews, almond milk, nutritional yeast, lemon juice, lemon zest, salt/pepper. Blend until smooth. Add the cooked pasta to the pan and toss and coat with the sauce. Add the sauteed or VEGAN BEET SOUP RECIPE Instructions. In a large pot, heat oil over medium heat. Sauté leeks, 5 minutes. (mostly white, a lil green) Add garlic, ginger and apples cook, stirring often for 5 minutes. Add peeled chopped beets and 4 cups stock to the same pot; bring to a boil, then reduce heat and simmer until beets are fork-tender. (45 mins)EAT. DRINK. SHRINK.
Hello & Happy Wednesday!! For many years I passed on exploring vegan cakes. The thought sounded long and drawn out and just not my cup oftea.
- EAT. DRINK. SHRINK. Vegan Lemon Dill Cucumber Salad; 55 Fab Vegan Memorial Day Recipes; Vegan Hot Honey Butter Biscuits; Vegan Bbq Spaghetti Squash; Vegan Green Goddess Potato SaladCOOKING ARCHIVES
I don’t know about you, but there was a time when I rarely ate corn. Perhaps it stemmed from it being one of the the largest gmo crops next to soy, or the that it’s composition is mostly carbs with little nutritional value. For whatever reason, I just never ate it. Fast forward to the last 10 years, I discovered Cuban Corn and the rest was 1 BOWL VEGAN PISTACHIO SHEET CAKE Instructions. Preheat oven to 350 degrees. Combine the flour, sugar, baking soda, and salt in a greased 8″ square baking dish. Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar and almond extract in each of the two smaller depressions, and the oil in the large one. This step is imperative as your cake VEGAN COCONUT LEMONGRASS TOFU Drain water from tofu with paper towels. Slice into cubes. Heat coconut oil in large saucepan or stock pot over medium heat. Add ginger, garlic, lemongrass paste, thai red curry paste, and sautee for about two minutes. Add the sliced red bell pepper and sauce until soft, about 5-7 minutes. Add the coconut milk and soaked cashews to ahigh power
1 BOWL VEGAN PINEAPPLE CAKE Instructions. Preheat oven to 350 degrees. Grease the bottom and sides of a 9 x 13 in pan. In a bowl combine the dry ingredients (first 4 ingredients) In a separate bowl, mix the wet ingredients (Last 3) Add the wet to dry and combine. Pour into greased pan and bake for about 25-35 minutes or until toothpick comes out clean. 4 INGREDIENT VEGAN SALTED PEANUT BUTTER CHEERIO BARS Instructions. Line an 8x8in pan with parchment paper. Combine peanut butter and agave in a large bowl. Heat for 1 minute. Remove from microwave, stir, heat for another minute. Remove from heat and stir until mixture is smooth. Stir in the vanilla and kosher salt. Stir in cereal until evenly coated. Pour mixture into prepared pan and spreadevenly.
VEGAN MARGARITA CUPCAKES Instructions. Sift the flour into a mixing bowl and add the sugar, baking soda and salt. Squeeze the lime juice into a measuring cup along with the tequila, and then add almond milk up to the 1 cup line. Now add in the zest from 2 limes, olive oil, white vinegar and vanilla extract and whisk to VEGAN PEACH OATMEAL MUFFINS Whisk the flour, sugar, baking powder, cinnamon and salt in a large bowl. Add oil, mashed banana, room temp almond milk and vanilla extract to a bowl and whisk until smooth. If the mixture is too cold and coconut oil begins to solidify, simply pop in the microwave for a VEGAN MIMOSA BUNDT CAKE Instructions. Make the cake: Arrange a rack in the middle of the oven and heat to 350°F. Generously coat a 12-cup Bundt pan with the 1 tablespoon of oil. Dust with the flour. (optional) Whisk the flour, orange zest, baking powder, and salt together in a large bowl. Add the vegan eggs, oil, champagne and vanilla extract, blossom water, and mixEAT. DRINK. SHRINK.
Hello & Happy Wednesday!! For many years I passed on exploring vegan cakes. The thought sounded long and drawn out and just not my cup oftea.
- EAT. DRINK. SHRINK. Vegan Lemon Dill Cucumber Salad; 55 Fab Vegan Memorial Day Recipes; Vegan Hot Honey Butter Biscuits; Vegan Bbq Spaghetti Squash; Vegan Green Goddess Potato SaladCOOKING ARCHIVES
I don’t know about you, but there was a time when I rarely ate corn. Perhaps it stemmed from it being one of the the largest gmo crops next to soy, or the that it’s composition is mostly carbs with little nutritional value. For whatever reason, I just never ate it. Fast forward to the last 10 years, I discovered Cuban Corn and the rest was 1 BOWL VEGAN PISTACHIO SHEET CAKE Instructions. Preheat oven to 350 degrees. Combine the flour, sugar, baking soda, and salt in a greased 8″ square baking dish. Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar and almond extract in each of the two smaller depressions, and the oil in the large one. This step is imperative as your cake VEGAN COCONUT LEMONGRASS TOFU Drain water from tofu with paper towels. Slice into cubes. Heat coconut oil in large saucepan or stock pot over medium heat. Add ginger, garlic, lemongrass paste, thai red curry paste, and sautee for about two minutes. Add the sliced red bell pepper and sauce until soft, about 5-7 minutes. Add the coconut milk and soaked cashews to ahigh power
1 BOWL VEGAN PINEAPPLE CAKE Instructions. Preheat oven to 350 degrees. Grease the bottom and sides of a 9 x 13 in pan. In a bowl combine the dry ingredients (first 4 ingredients) In a separate bowl, mix the wet ingredients (Last 3) Add the wet to dry and combine. Pour into greased pan and bake for about 25-35 minutes or until toothpick comes out clean. 4 INGREDIENT VEGAN SALTED PEANUT BUTTER CHEERIO BARS Instructions. Line an 8x8in pan with parchment paper. Combine peanut butter and agave in a large bowl. Heat for 1 minute. Remove from microwave, stir, heat for another minute. Remove from heat and stir until mixture is smooth. Stir in the vanilla and kosher salt. Stir in cereal until evenly coated. Pour mixture into prepared pan and spreadevenly.
VEGAN MARGARITA CUPCAKES Instructions. Sift the flour into a mixing bowl and add the sugar, baking soda and salt. Squeeze the lime juice into a measuring cup along with the tequila, and then add almond milk up to the 1 cup line. Now add in the zest from 2 limes, olive oil, white vinegar and vanilla extract and whisk to VEGAN PEACH OATMEAL MUFFINS Whisk the flour, sugar, baking powder, cinnamon and salt in a large bowl. Add oil, mashed banana, room temp almond milk and vanilla extract to a bowl and whisk until smooth. If the mixture is too cold and coconut oil begins to solidify, simply pop in the microwave for a VEGAN MIMOSA BUNDT CAKE Instructions. Make the cake: Arrange a rack in the middle of the oven and heat to 350°F. Generously coat a 12-cup Bundt pan with the 1 tablespoon of oil. Dust with the flour. (optional) Whisk the flour, orange zest, baking powder, and salt together in a large bowl. Add the vegan eggs, oil, champagne and vanilla extract, blossom water, and mix 1 BOWL VEGAN MOJITO SHEET CAKE Preheat oven to 350 degrees. Combine the flour, sugar, baking soda, lime zest, and salt in a greased 8″ square baking dish. Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar and vanilla extract in the two smaller depressions, and the vegetable oil in the large one. This step is imperative as your cake will be more dense and won’t rise. 1 BOWL VEGAN WHITE CHOCOLATE MACADAMIA NUT COOKIES In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.; Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.; Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.; Fold in the white chocolate chips and macadamia nuts evenly.; Cover and chill the dough in the fridge VEGAN GREEK BURGER WITH TZATZIKI SAUCE Heat remaining 2 tsp. olive oil in a large skillet. Add patties to oil and cook until browned on both sides. Tzatziki Sauce: While Greek burgers are cooking, mix together cucumber, vegan yogurt/sour cream, mint, minced garlic, lemon and dill. Season to taste with salt and VEGAN BROWN BUTTER MUSHROOM CROSTINI WITH CRISPY SAGE AND Hello & Happy Tuesday!! If there is one thing I love, it’s a good app! In recent years I’ve gotten bored with main dishes as halfway thru it’s not exciting and that goes for just about any dish. Well,unless
EASY CREAMY VEGAN MUSHROOM LEEK PASTA Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil, butter, and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes.; Stir in the garlic and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to caramelize and stick to the bottom of the pan VEGAN PEACH OATMEAL MUFFINS Whisk the flour, sugar, baking powder, cinnamon and salt in a large bowl. Add oil, mashed banana, room temp almond milk and vanilla extract to a bowl and whisk until smooth. If the mixture is too cold and coconut oil begins to solidify, simply pop in the microwave for a VEGAN PEANUT BUTTER CHOCOLATE MUFFINS Whisk the flour, sugar, cinnamon, baking powder and salt in a large bowl. Add melted coconut oil, mashed banana, peanut butter, room temp almond milk and vanilla extract to a bowl and whisk until smooth. If the mixture is too cold and coconut oil begins to solidify, simply pop in the microwave for a few seconds. SALT AND VINEGAR PURPLE SWEET POTATO CHIPS Instructions. Preheat oven to 400°F. In a bowl, submerge potato slices in vinegar. Soak for 30 minutes; drain and wipe out bowl. Lay slices flat on paper towel, pat dry. Transfer to bowl; toss slices with olive oil and sea salt. Line 2 large baking sheets with parchment VEGAN LEMON AND ASPARAGUS PASTA IN A CASHEW CREAM SAUCE Cook the shallots for 3 minutes, add garlic and cooke for 2. Remove and add to a high power blender with the soaked cashews, almond milk, nutritional yeast, lemon juice, lemon zest, salt/pepper. Blend until smooth. Add the cooked pasta to the pan and toss and coat with the sauce. Add the sauteed or VEGAN BEET SOUP RECIPE Instructions. In a large pot, heat oil over medium heat. Sauté leeks, 5 minutes. (mostly white, a lil green) Add garlic, ginger and apples cook, stirring often for 5 minutes. Add peeled chopped beets and 4 cups stock to the same pot; bring to a boil, then reduce heat and simmer until beets are fork-tender. (45 mins)* Home
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Hello & Happy Thursday!! If there is one flavor profile I love, it’s lime! I’m all about the lemon and lime, so the fact that this recipe concept was on my mind for years makes perfect sense. Back in 2016 I explored a...*
Hello & Happy Wednesday!! For many years I passed on exploring vegan cakes. The thought sounded long and drawn out and just not my cup of tea. However, a 1 bowl sheet cake is so effortless it can be thrown together in minutes...*
Today was one of those days where I wasn’t sure what I wanted to share lol. We have so many recipes coming through that it can be hard to decide, but it seemed like the right choice because.. You can’t go wrong with a 1 BowlVegan...
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Every week I love to do a sheet cake! With summer coming to a close I knew I had to do a pineapple cake before it’s just too late. I honestly don’t us pineapple enough in recipes. However, these pineapple cupcakes and...*
Hello & Happy Thursday!! If there is one concept I love, it’s one bowl anything. When it comes to cooking, I gravitate towards the seamless and those that require less steps and absolutely less dishes. Years ago I would...*
Hello & Happy Friday!! If you haven’t noticed, I’m all about the 1 bowl concepts. There is something about a hassle free recipe that just calls to me. Once you realize you can cut out steps, it’s hard to...*
Hello & Happy Tuesday!! Lately I’ve been craving all things oats. One of my personal favorites, is a classic oatmeal cookie. If you ever find me browsing a bakery, I have my eyes on this nostalgic cookie. There is...*
Hello & Happy Wednesday!! If there is one thing I love after a long week, it’s cake! Each week I love to produce a new 1 bowl cake concept as they are just so effortless and you can tweak the base I use to cater to...* 0
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