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LAZY CAT KITCHEN
Edamame potstickers with wasabi. May 29, 2021 by Ania - 2. Asian-inspired, comfort food, easy. Hope you guys are well and, if you live in the UK, are enjoying the long awaited summer sunshine that the weather gods have finally bestowed on us.RECIPES ARCHIVES
Lazy Cat Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, Amazon.co.uk, Amazon.ca.VEGAN LAKSA
Heat up 2 tbsp of oil in a heavy bottomed pot. Add the laksa paste and fry it off very slowly (on a low heat) for at least 15 minutes, stirring the whole time. With 5 minutes left to go, add dry spices and continue to fry the mixture off gently, stirring regularly.VEGAN SATAY NOODLES
Vegan satay noodles is quick midweek dinner of chewy noodles in peanut sauce with heaps of veggies, tofu and crushed peanuts. Easy to make, can be gluten-free and oil-free too.VEGAN MASALA DOSA
Keep warm until needed. Place desiccated coconut in a small bowl and cover with boiling water to rehydrate and soften (about 15 minutes). Put softened coconut (reserve soaking water), grated ginger and green chilli in a blender or spice grinder. Blend until smooth, add a touch of soaking water to loosen up if needed.RED LENTIL PANCAKES
Method. Drain and rinse soaked lentils. Place them in a blender together with the rest of the ingredients (apart from oil) and approximately 220 ml / just under a cup of water. Process until smooth, the batter should be pourable but a little thicker than crepebatter.
GOCHUJANG EGGPLANT
Dissolve cornstarch in 2 tsp of water in a medium bowl to create cornstarch slurry, then add the remaining sauce ingredients and 2 tbsp of water. Mix well and adjust the level of spiciness (gochujang) to your taste. Once out of the oven, cut aubergine slices into smaller,bite-sized chunks.
ASPARAGUS AND ZUCCHINI PASTA Toss the drained pasta well in the garlicky oil. Drizzle with lemon juice, season with salt and black pepper and a sprinkle of fine chilli flakes (if using). Stir in asparagus and zucchini pieces to heat them both up again. Divide between two plates, sprinkle with toasted pine nuts and fresh mint.VEGAN APPLE STRUDEL
Vegan apple strudel is a plant-based equivalent of this classic apple dessert. It is a Xmas staple in many countries of central Europe. It's easier to make than you think and utterly declicious. VEGAN TOMATO SAUCE PASTA Now add stock or water (I tend to rinse my tins out with it to get all the tomato goodness out), add 1 tsp of salt and chilli and simmer (without a lid) on a low heat for about 45-60 minutes giving it a good stir every 10-15 minutes. You want the tomatoes to break down fully and the sauce to thicken so that it coats your pasta nicely.LAZY CAT KITCHEN
Edamame potstickers with wasabi. May 29, 2021 by Ania - 2. Asian-inspired, comfort food, easy. Hope you guys are well and, if you live in the UK, are enjoying the long awaited summer sunshine that the weather gods have finally bestowed on us.RECIPES ARCHIVES
Lazy Cat Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, Amazon.co.uk, Amazon.ca.VEGAN LAKSA
Heat up 2 tbsp of oil in a heavy bottomed pot. Add the laksa paste and fry it off very slowly (on a low heat) for at least 15 minutes, stirring the whole time. With 5 minutes left to go, add dry spices and continue to fry the mixture off gently, stirring regularly.VEGAN SATAY NOODLES
Vegan satay noodles is quick midweek dinner of chewy noodles in peanut sauce with heaps of veggies, tofu and crushed peanuts. Easy to make, can be gluten-free and oil-free too.VEGAN MASALA DOSA
Keep warm until needed. Place desiccated coconut in a small bowl and cover with boiling water to rehydrate and soften (about 15 minutes). Put softened coconut (reserve soaking water), grated ginger and green chilli in a blender or spice grinder. Blend until smooth, add a touch of soaking water to loosen up if needed.RED LENTIL PANCAKES
Method. Drain and rinse soaked lentils. Place them in a blender together with the rest of the ingredients (apart from oil) and approximately 220 ml / just under a cup of water. Process until smooth, the batter should be pourable but a little thicker than crepebatter.
GOCHUJANG EGGPLANT
Dissolve cornstarch in 2 tsp of water in a medium bowl to create cornstarch slurry, then add the remaining sauce ingredients and 2 tbsp of water. Mix well and adjust the level of spiciness (gochujang) to your taste. Once out of the oven, cut aubergine slices into smaller,bite-sized chunks.
ASPARAGUS AND ZUCCHINI PASTA Toss the drained pasta well in the garlicky oil. Drizzle with lemon juice, season with salt and black pepper and a sprinkle of fine chilli flakes (if using). Stir in asparagus and zucchini pieces to heat them both up again. Divide between two plates, sprinkle with toasted pine nuts and fresh mint.VEGAN APPLE STRUDEL
Vegan apple strudel is a plant-based equivalent of this classic apple dessert. It is a Xmas staple in many countries of central Europe. It's easier to make than you think and utterly declicious. VEGAN TOMATO SAUCE PASTA Now add stock or water (I tend to rinse my tins out with it to get all the tomato goodness out), add 1 tsp of salt and chilli and simmer (without a lid) on a low heat for about 45-60 minutes giving it a good stir every 10-15 minutes. You want the tomatoes to break down fully and the sauce to thicken so that it coats your pasta nicely.VEGAN LAKSA
Heat up 2 tbsp of oil in a heavy bottomed pot. Add the laksa paste and fry it off very slowly (on a low heat) for at least 15 minutes, stirring the whole time. With 5 minutes left to go, add dry spices and continue to fry the mixture off gently, stirring regularly.VEGAN GNOCCHI BAKE
Heat up a cast iron skillet or a medium size pan on a low-medium heat. Add 2-3 tsp of olive oil and once the oil is warmed up, add shallots and diced garlic. Fry them off gently until fragrant and translucent, stirring often. Remove shallots and garlic fromLAZY CAT KITCHEN
A food blog from sunny Greece with lots of simple, delicious, vibrant, colourful and easy plant-based recipes and cooking techniques from allover the world.
GINGER VEGAN SCONES WITH RHUBARB Wash the rhubarb, trim the ends and cut it up into 2 cm / ¾” pieces. Transfer to a baking dish and coat with the syrup. Bake for about 15 minutes, until soft but not falling apart. Start on the scones while you wait. GINGER SCONES. Sift flour, xantham gum (if using GF flour mix) and baking powder into a large bowl.VEGAN SHAKSHUKA
Stir tomato paste into the mixture and add chopped tomatoes and about half a cup (120 ml) of water. Season with ½ tsp salt and let the tomato sauce thicken by cooking it on a low-medium heat for about 45 min. Make sure you give it a stir every now and then. Drain tofu and cut it up into a rough dice. VEGAN PASTITSIO (GREEK LASAGNA) Simmer only just enough for the sauce to thicken then season with salt, pepper and nutmeg to taste. Preheat the oven to 180° C / 390° F (or 20° C / 70° F less with fan). Arrange a layer of seasoned pasta at the bottom of the baking dish (see notes). Spread raguVEGAN APPLE STRUDEL
Vegan apple strudel is a plant-based equivalent of this classic apple dessert. It is a Xmas staple in many countries of central Europe. It's easier to make than you think and utterly declicious. VEGAN TOMATO SAUCE PASTA Now add stock or water (I tend to rinse my tins out with it to get all the tomato goodness out), add 1 tsp of salt and chilli and simmer (without a lid) on a low heat for about 45-60 minutes giving it a good stir every 10-15 minutes. You want the tomatoes to break down fully and the sauce to thicken so that it coats your pasta nicely. VEGAN RASPBERRY MOUSSE Vegan raspberry mousse makes for a delicious summery dessert. It's made without eggs or dairy, gluten-free and there is a coconut-free and refined sugar-free version too. SWEET POTATO AND RED LENTIL CURRY Reduce the heat to low and add all the ground spices (apart from garam masala). Coat everything in the pot in the spices. Stir frequently, cook for 1-2 minutes until all spices are fragrant. Add chopped tomatoes and 240 ml / 1 cup of water. Cover and cook for a few minutes until the tomatoes soften and fall apart.LAZY CAT KITCHEN
Edamame potstickers with wasabi. May 29, 2021 by Ania - 2. Asian-inspired, comfort food, easy. Hope you guys are well and, if you live in the UK, are enjoying the long awaited summer sunshine that the weather gods have finally bestowed on us.RECIPES ARCHIVES
Lazy Cat Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, Amazon.co.uk, Amazon.ca.VEGAN FLORENTINES
Method. Heat up the oven to 180° C / 355° F (no fan). Line a baking tray with a piece of baking paper or grease muffin cups (paper or silicone) with an oil spray. Put almond butter (OR coconut oil) and maple syrup in a medium pot. Put the pot on a gentle heat, whisk the mixture and allow to heat up until bubbles start to appear.VEGAN LAKSA
Heat up 2 tbsp of oil in a heavy bottomed pot. Add the laksa paste and fry it off very slowly (on a low heat) for at least 15 minutes, stirring the whole time. With 5 minutes left to go, add dry spices and continue to fry the mixture off gently, stirring regularly.VEGAN MASALA DOSA
Keep warm until needed. Place desiccated coconut in a small bowl and cover with boiling water to rehydrate and soften (about 15 minutes). Put softened coconut (reserve soaking water), grated ginger and green chilli in a blender or spice grinder. Blend until smooth, add a touch of soaking water to loosen up if needed. ASPARAGUS AND ZUCCHINI PASTA Toss the drained pasta well in the garlicky oil. Drizzle with lemon juice, season with salt and black pepper and a sprinkle of fine chilli flakes (if using). Stir in asparagus and zucchini pieces to heat them both up again. Divide between two plates, sprinkle with toasted pine nuts and fresh mint.RED LENTIL PANCAKES
Method. Drain and rinse soaked lentils. Place them in a blender together with the rest of the ingredients (apart from oil) and approximately 220 ml / just under a cup of water. Process until smooth, the batter should be pourable but a little thicker than crepebatter.
GOCHUJANG EGGPLANT
Dissolve cornstarch in 2 tsp of water in a medium bowl to create cornstarch slurry, then add the remaining sauce ingredients and 2 tbsp of water. Mix well and adjust the level of spiciness (gochujang) to your taste. Once out of the oven, cut aubergine slices into smaller,bite-sized chunks.
VEGAN COURGETTE FRITTERS Put squeezed-out zucchini and all the remaining ingredients up to (but without) the chickpea flour in a large mixing bowl. Mix it really well and let it sit for 5 minutes while heating up the oil. Heat up approximately 60 ml / ¼ cup oil in a small pan. Stir chickpea flour through the mixture to create a batter. VEGAN MINI CHEESECAKE JARS Heat up the oven to 160° C / 320° F and line a baking tray with a piece of baking paper. In a medium bowl, mix buckwheat groats, oats, chopped almonds, cacao powder and salt. Mix very well. In another bowl, mix melted coconut oil and maple syrup together well. Pour this mixture over the dry ingredients and mix well.LAZY CAT KITCHEN
Edamame potstickers with wasabi. May 29, 2021 by Ania - 2. Asian-inspired, comfort food, easy. Hope you guys are well and, if you live in the UK, are enjoying the long awaited summer sunshine that the weather gods have finally bestowed on us.RECIPES ARCHIVES
Lazy Cat Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, Amazon.co.uk, Amazon.ca.VEGAN FLORENTINES
Method. Heat up the oven to 180° C / 355° F (no fan). Line a baking tray with a piece of baking paper or grease muffin cups (paper or silicone) with an oil spray. Put almond butter (OR coconut oil) and maple syrup in a medium pot. Put the pot on a gentle heat, whisk the mixture and allow to heat up until bubbles start to appear.VEGAN LAKSA
Heat up 2 tbsp of oil in a heavy bottomed pot. Add the laksa paste and fry it off very slowly (on a low heat) for at least 15 minutes, stirring the whole time. With 5 minutes left to go, add dry spices and continue to fry the mixture off gently, stirring regularly.VEGAN MASALA DOSA
Keep warm until needed. Place desiccated coconut in a small bowl and cover with boiling water to rehydrate and soften (about 15 minutes). Put softened coconut (reserve soaking water), grated ginger and green chilli in a blender or spice grinder. Blend until smooth, add a touch of soaking water to loosen up if needed. ASPARAGUS AND ZUCCHINI PASTA Toss the drained pasta well in the garlicky oil. Drizzle with lemon juice, season with salt and black pepper and a sprinkle of fine chilli flakes (if using). Stir in asparagus and zucchini pieces to heat them both up again. Divide between two plates, sprinkle with toasted pine nuts and fresh mint.RED LENTIL PANCAKES
Method. Drain and rinse soaked lentils. Place them in a blender together with the rest of the ingredients (apart from oil) and approximately 220 ml / just under a cup of water. Process until smooth, the batter should be pourable but a little thicker than crepebatter.
GOCHUJANG EGGPLANT
Dissolve cornstarch in 2 tsp of water in a medium bowl to create cornstarch slurry, then add the remaining sauce ingredients and 2 tbsp of water. Mix well and adjust the level of spiciness (gochujang) to your taste. Once out of the oven, cut aubergine slices into smaller,bite-sized chunks.
VEGAN COURGETTE FRITTERS Put squeezed-out zucchini and all the remaining ingredients up to (but without) the chickpea flour in a large mixing bowl. Mix it really well and let it sit for 5 minutes while heating up the oil. Heat up approximately 60 ml / ¼ cup oil in a small pan. Stir chickpea flour through the mixture to create a batter. VEGAN MINI CHEESECAKE JARS Heat up the oven to 160° C / 320° F and line a baking tray with a piece of baking paper. In a medium bowl, mix buckwheat groats, oats, chopped almonds, cacao powder and salt. Mix very well. In another bowl, mix melted coconut oil and maple syrup together well. Pour this mixture over the dry ingredients and mix well.VEGAN LAKSA
Heat up 2 tbsp of oil in a heavy bottomed pot. Add the laksa paste and fry it off very slowly (on a low heat) for at least 15 minutes, stirring the whole time. With 5 minutes left to go, add dry spices and continue to fry the mixture off gently, stirring regularly. VEGAN COCONUT MACAROONS Vegan coconut macaroons are easy to make, require only 4 cupboard staples and very little process. They make for a tasty, naturallygluten-free treat.
EASY EGGLESS LATKES
Method. SOUR CASHEW CREAM. Pour 60 ml / ¼ cup of water and the juice of half a lemon into the blender. Add the drained and rinsed cashews and blend. Taste the mixture. If you want more tanginess, add more lemon juice, otherwise add more water to get the mixture smooth, but still thick (I added 120 ml / ½ cup liquid in total).VEGAN SPINACH BALLS
Place ground up flax / chia seeds in a small bowl with 2 tbsp of lemon juice and 60 ml / ¼ tbsp of water. Set aside to thicken. Blanch spinach in boiling water for 1-2 minutes, drain and immediately plunge into a bowl of iced water or rinse under cold water to preserve the colour. Squeeze all of the water out of the spinach with your hands,be
VEGAN COURGETTE FRITTERS Put squeezed-out zucchini and all the remaining ingredients up to (but without) the chickpea flour in a large mixing bowl. Mix it really well and let it sit for 5 minutes while heating up the oil. Heat up approximately 60 ml / ¼ cup oil in a small pan. Stir chickpea flour through the mixture to create a batter. VEGAN JACKFRUIT TAGINE Vegan jackfruit tagine is an easy to make main dish that is warming, comforting and filling - perfect for chilly evenings. Naturallygluten-free.
VEGAN RHUBARB AND GINGER CHEESECAKES Heat up the oven to 200º C / 390º F. Toss the rhubarb pieces in sugar, add 1 tbsp of water (skip if using maple syrup) and bake until soft – depending on the thickness, it will take between 10-15 minutes. Transfer most of the rhubarb into a blender and blend untilsuper smooth.
VEGAN QUICHE WITH ASPARAGUS 45 min into pastry chilling time, preheat the oven to 180° C / 355° F. Line the pastry case with a large piece of crumpled baking paper and fill with baking beads or rice for a blind bake. Blind bake the pastry for 15 minutes. Remove the paper and beads and bake for another 10 minutes. FILLING. VEGAN PULLED MUSHROOM TACOS Heat up 2 tbsp of oil in a heavy bottom frying pan. Throw in the diced onion, fry on a gentle heat for about 10 minutes (stirring from time to time) until translucent and lightly browned in places. Add the diced garlic and fry for another 2-4 minutes, until fragrant. Add the EGGLESS BANANA BREAD Move the oven rack a notch down from the middle position. Combine well mashed up bananas with oil, almond milk, lemon juice and sugar in a large bowl. Mix very well. In a smaller bowl, combine all the dry ingredients. Add dry ingredients to theLAZY CAT KITCHEN
Edamame potstickers with wasabi. May 29, 2021 by Ania - 2. Asian-inspired, comfort food, easy. Hope you guys are well and, if you live in the UK, are enjoying the long awaited summer sunshine that the weather gods have finally bestowed on us.RECIPES ARCHIVES
Lazy Cat Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, Amazon.co.uk, Amazon.ca.VEGAN FLORENTINES
Method. Heat up the oven to 180° C / 355° F (no fan). Line a baking tray with a piece of baking paper or grease muffin cups (paper or silicone) with an oil spray. Put almond butter (OR coconut oil) and maple syrup in a medium pot. Put the pot on a gentle heat, whisk the mixture and allow to heat up until bubbles start to appear.VEGAN LAKSA
Heat up 2 tbsp of oil in a heavy bottomed pot. Add the laksa paste and fry it off very slowly (on a low heat) for at least 15 minutes, stirring the whole time. With 5 minutes left to go, add dry spices and continue to fry the mixture off gently, stirring regularly.VEGAN MASALA DOSA
Keep warm until needed. Place desiccated coconut in a small bowl and cover with boiling water to rehydrate and soften (about 15 minutes). Put softened coconut (reserve soaking water), grated ginger and green chilli in a blender or spice grinder. Blend until smooth, add a touch of soaking water to loosen up if needed. ASPARAGUS AND ZUCCHINI PASTA Toss the drained pasta well in the garlicky oil. Drizzle with lemon juice, season with salt and black pepper and a sprinkle of fine chilli flakes (if using). Stir in asparagus and zucchini pieces to heat them both up again. Divide between two plates, sprinkle with toasted pine nuts and fresh mint.RED LENTIL PANCAKES
Method. Drain and rinse soaked lentils. Place them in a blender together with the rest of the ingredients (apart from oil) and approximately 220 ml / just under a cup of water. Process until smooth, the batter should be pourable but a little thicker than crepebatter.
GOCHUJANG EGGPLANT
Dissolve cornstarch in 2 tsp of water in a medium bowl to create cornstarch slurry, then add the remaining sauce ingredients and 2 tbsp of water. Mix well and adjust the level of spiciness (gochujang) to your taste. Once out of the oven, cut aubergine slices into smaller,bite-sized chunks.
VEGAN COURGETTE FRITTERS Put squeezed-out zucchini and all the remaining ingredients up to (but without) the chickpea flour in a large mixing bowl. Mix it really well and let it sit for 5 minutes while heating up the oil. Heat up approximately 60 ml / ¼ cup oil in a small pan. Stir chickpea flour through the mixture to create a batter. VEGAN MINI CHEESECAKE JARS Heat up the oven to 160° C / 320° F and line a baking tray with a piece of baking paper. In a medium bowl, mix buckwheat groats, oats, chopped almonds, cacao powder and salt. Mix very well. In another bowl, mix melted coconut oil and maple syrup together well. Pour this mixture over the dry ingredients and mix well.LAZY CAT KITCHEN
Edamame potstickers with wasabi. May 29, 2021 by Ania - 2. Asian-inspired, comfort food, easy. Hope you guys are well and, if you live in the UK, are enjoying the long awaited summer sunshine that the weather gods have finally bestowed on us.RECIPES ARCHIVES
Lazy Cat Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, Amazon.co.uk, Amazon.ca.VEGAN FLORENTINES
Method. Heat up the oven to 180° C / 355° F (no fan). Line a baking tray with a piece of baking paper or grease muffin cups (paper or silicone) with an oil spray. Put almond butter (OR coconut oil) and maple syrup in a medium pot. Put the pot on a gentle heat, whisk the mixture and allow to heat up until bubbles start to appear.VEGAN LAKSA
Heat up 2 tbsp of oil in a heavy bottomed pot. Add the laksa paste and fry it off very slowly (on a low heat) for at least 15 minutes, stirring the whole time. With 5 minutes left to go, add dry spices and continue to fry the mixture off gently, stirring regularly.VEGAN MASALA DOSA
Keep warm until needed. Place desiccated coconut in a small bowl and cover with boiling water to rehydrate and soften (about 15 minutes). Put softened coconut (reserve soaking water), grated ginger and green chilli in a blender or spice grinder. Blend until smooth, add a touch of soaking water to loosen up if needed. ASPARAGUS AND ZUCCHINI PASTA Toss the drained pasta well in the garlicky oil. Drizzle with lemon juice, season with salt and black pepper and a sprinkle of fine chilli flakes (if using). Stir in asparagus and zucchini pieces to heat them both up again. Divide between two plates, sprinkle with toasted pine nuts and fresh mint.RED LENTIL PANCAKES
Method. Drain and rinse soaked lentils. Place them in a blender together with the rest of the ingredients (apart from oil) and approximately 220 ml / just under a cup of water. Process until smooth, the batter should be pourable but a little thicker than crepebatter.
GOCHUJANG EGGPLANT
Dissolve cornstarch in 2 tsp of water in a medium bowl to create cornstarch slurry, then add the remaining sauce ingredients and 2 tbsp of water. Mix well and adjust the level of spiciness (gochujang) to your taste. Once out of the oven, cut aubergine slices into smaller,bite-sized chunks.
VEGAN COURGETTE FRITTERS Put squeezed-out zucchini and all the remaining ingredients up to (but without) the chickpea flour in a large mixing bowl. Mix it really well and let it sit for 5 minutes while heating up the oil. Heat up approximately 60 ml / ¼ cup oil in a small pan. Stir chickpea flour through the mixture to create a batter. VEGAN MINI CHEESECAKE JARS Heat up the oven to 160° C / 320° F and line a baking tray with a piece of baking paper. In a medium bowl, mix buckwheat groats, oats, chopped almonds, cacao powder and salt. Mix very well. In another bowl, mix melted coconut oil and maple syrup together well. Pour this mixture over the dry ingredients and mix well.VEGAN LAKSA
Heat up 2 tbsp of oil in a heavy bottomed pot. Add the laksa paste and fry it off very slowly (on a low heat) for at least 15 minutes, stirring the whole time. With 5 minutes left to go, add dry spices and continue to fry the mixture off gently, stirring regularly. VEGAN COCONUT MACAROONS Vegan coconut macaroons are easy to make, require only 4 cupboard staples and very little process. They make for a tasty, naturallygluten-free treat.
EASY EGGLESS LATKES
Method. SOUR CASHEW CREAM. Pour 60 ml / ¼ cup of water and the juice of half a lemon into the blender. Add the drained and rinsed cashews and blend. Taste the mixture. If you want more tanginess, add more lemon juice, otherwise add more water to get the mixture smooth, but still thick (I added 120 ml / ½ cup liquid in total).VEGAN SPINACH BALLS
Place ground up flax / chia seeds in a small bowl with 2 tbsp of lemon juice and 60 ml / ¼ tbsp of water. Set aside to thicken. Blanch spinach in boiling water for 1-2 minutes, drain and immediately plunge into a bowl of iced water or rinse under cold water to preserve the colour. Squeeze all of the water out of the spinach with your hands,be
VEGAN COURGETTE FRITTERS Put squeezed-out zucchini and all the remaining ingredients up to (but without) the chickpea flour in a large mixing bowl. Mix it really well and let it sit for 5 minutes while heating up the oil. Heat up approximately 60 ml / ¼ cup oil in a small pan. Stir chickpea flour through the mixture to create a batter. VEGAN JACKFRUIT TAGINE Vegan jackfruit tagine is an easy to make main dish that is warming, comforting and filling - perfect for chilly evenings. Naturallygluten-free.
VEGAN RHUBARB AND GINGER CHEESECAKES Heat up the oven to 200º C / 390º F. Toss the rhubarb pieces in sugar, add 1 tbsp of water (skip if using maple syrup) and bake until soft – depending on the thickness, it will take between 10-15 minutes. Transfer most of the rhubarb into a blender and blend untilsuper smooth.
VEGAN QUICHE WITH ASPARAGUS 45 min into pastry chilling time, preheat the oven to 180° C / 355° F. Line the pastry case with a large piece of crumpled baking paper and fill with baking beads or rice for a blind bake. Blind bake the pastry for 15 minutes. Remove the paper and beads and bake for another 10 minutes. FILLING. VEGAN PULLED MUSHROOM TACOS Heat up 2 tbsp of oil in a heavy bottom frying pan. Throw in the diced onion, fry on a gentle heat for about 10 minutes (stirring from time to time) until translucent and lightly browned in places. Add the diced garlic and fry for another 2-4 minutes, until fragrant. Add the EGGLESS BANANA BREAD Move the oven rack a notch down from the middle position. Combine well mashed up bananas with oil, almond milk, lemon juice and sugar in a large bowl. Mix very well. In a smaller bowl, combine all the dry ingredients. Add dry ingredients to theLAZY CAT KITCHEN
Edamame potstickers with wasabi. May 29, 2021 by Ania - 2. Asian-inspired, comfort food, easy. Hope you guys are well and, if you live in the UK, are enjoying the long awaited summer sunshine that the weather gods have finally bestowed on us.RECIPES ARCHIVES
Lazy Cat Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, Amazon.co.uk, Amazon.ca.VEGAN FLORENTINES
Method. Heat up the oven to 180° C / 355° F (no fan). Line a baking tray with a piece of baking paper or grease muffin cups (paper or silicone) with an oil spray. Put almond butter (OR coconut oil) and maple syrup in a medium pot. Put the pot on a gentle heat, whisk the mixture and allow to heat up until bubbles start to appear.VEGAN LAKSA
Heat up 2 tbsp of oil in a heavy bottomed pot. Add the laksa paste and fry it off very slowly (on a low heat) for at least 15 minutes, stirring the whole time. With 5 minutes left to go, add dry spices and continue to fry the mixture off gently, stirring regularly.VEGAN MASALA DOSA
Keep warm until needed. Place desiccated coconut in a small bowl and cover with boiling water to rehydrate and soften (about 15 minutes). Put softened coconut (reserve soaking water), grated ginger and green chilli in a blender or spice grinder. Blend until smooth, add a touch of soaking water to loosen up if needed. ASPARAGUS AND ZUCCHINI PASTA Toss the drained pasta well in the garlicky oil. Drizzle with lemon juice, season with salt and black pepper and a sprinkle of fine chilli flakes (if using). Stir in asparagus and zucchini pieces to heat them both up again. Divide between two plates, sprinkle with toasted pine nuts and fresh mint.RED LENTIL PANCAKES
Method. Drain and rinse soaked lentils. Place them in a blender together with the rest of the ingredients (apart from oil) and approximately 220 ml / just under a cup of water. Process until smooth, the batter should be pourable but a little thicker than crepebatter.
GOCHUJANG EGGPLANT
Dissolve cornstarch in 2 tsp of water in a medium bowl to create cornstarch slurry, then add the remaining sauce ingredients and 2 tbsp of water. Mix well and adjust the level of spiciness (gochujang) to your taste. Once out of the oven, cut aubergine slices into smaller,bite-sized chunks.
VEGAN COURGETTE FRITTERS Put squeezed-out zucchini and all the remaining ingredients up to (but without) the chickpea flour in a large mixing bowl. Mix it really well and let it sit for 5 minutes while heating up the oil. Heat up approximately 60 ml / ¼ cup oil in a small pan. Stir chickpea flour through the mixture to create a batter. VEGAN MINI CHEESECAKE JARS Heat up the oven to 160° C / 320° F and line a baking tray with a piece of baking paper. In a medium bowl, mix buckwheat groats, oats, chopped almonds, cacao powder and salt. Mix very well. In another bowl, mix melted coconut oil and maple syrup together well. Pour this mixture over the dry ingredients and mix well.LAZY CAT KITCHEN
Edamame potstickers with wasabi. May 29, 2021 by Ania - 2. Asian-inspired, comfort food, easy. Hope you guys are well and, if you live in the UK, are enjoying the long awaited summer sunshine that the weather gods have finally bestowed on us.RECIPES ARCHIVES
Lazy Cat Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, Amazon.co.uk, Amazon.ca.VEGAN FLORENTINES
Method. Heat up the oven to 180° C / 355° F (no fan). Line a baking tray with a piece of baking paper or grease muffin cups (paper or silicone) with an oil spray. Put almond butter (OR coconut oil) and maple syrup in a medium pot. Put the pot on a gentle heat, whisk the mixture and allow to heat up until bubbles start to appear.VEGAN LAKSA
Heat up 2 tbsp of oil in a heavy bottomed pot. Add the laksa paste and fry it off very slowly (on a low heat) for at least 15 minutes, stirring the whole time. With 5 minutes left to go, add dry spices and continue to fry the mixture off gently, stirring regularly.VEGAN MASALA DOSA
Keep warm until needed. Place desiccated coconut in a small bowl and cover with boiling water to rehydrate and soften (about 15 minutes). Put softened coconut (reserve soaking water), grated ginger and green chilli in a blender or spice grinder. Blend until smooth, add a touch of soaking water to loosen up if needed. ASPARAGUS AND ZUCCHINI PASTA Toss the drained pasta well in the garlicky oil. Drizzle with lemon juice, season with salt and black pepper and a sprinkle of fine chilli flakes (if using). Stir in asparagus and zucchini pieces to heat them both up again. Divide between two plates, sprinkle with toasted pine nuts and fresh mint.RED LENTIL PANCAKES
Method. Drain and rinse soaked lentils. Place them in a blender together with the rest of the ingredients (apart from oil) and approximately 220 ml / just under a cup of water. Process until smooth, the batter should be pourable but a little thicker than crepebatter.
GOCHUJANG EGGPLANT
Dissolve cornstarch in 2 tsp of water in a medium bowl to create cornstarch slurry, then add the remaining sauce ingredients and 2 tbsp of water. Mix well and adjust the level of spiciness (gochujang) to your taste. Once out of the oven, cut aubergine slices into smaller,bite-sized chunks.
VEGAN COURGETTE FRITTERS Put squeezed-out zucchini and all the remaining ingredients up to (but without) the chickpea flour in a large mixing bowl. Mix it really well and let it sit for 5 minutes while heating up the oil. Heat up approximately 60 ml / ¼ cup oil in a small pan. Stir chickpea flour through the mixture to create a batter. VEGAN MINI CHEESECAKE JARS Heat up the oven to 160° C / 320° F and line a baking tray with a piece of baking paper. In a medium bowl, mix buckwheat groats, oats, chopped almonds, cacao powder and salt. Mix very well. In another bowl, mix melted coconut oil and maple syrup together well. Pour this mixture over the dry ingredients and mix well.VEGAN LAKSA
Heat up 2 tbsp of oil in a heavy bottomed pot. Add the laksa paste and fry it off very slowly (on a low heat) for at least 15 minutes, stirring the whole time. With 5 minutes left to go, add dry spices and continue to fry the mixture off gently, stirring regularly. VEGAN COCONUT MACAROONS Vegan coconut macaroons are easy to make, require only 4 cupboard staples and very little process. They make for a tasty, naturallygluten-free treat.
EASY EGGLESS LATKES
Method. SOUR CASHEW CREAM. Pour 60 ml / ¼ cup of water and the juice of half a lemon into the blender. Add the drained and rinsed cashews and blend. Taste the mixture. If you want more tanginess, add more lemon juice, otherwise add more water to get the mixture smooth, but still thick (I added 120 ml / ½ cup liquid in total).VEGAN SPINACH BALLS
Place ground up flax / chia seeds in a small bowl with 2 tbsp of lemon juice and 60 ml / ¼ tbsp of water. Set aside to thicken. Blanch spinach in boiling water for 1-2 minutes, drain and immediately plunge into a bowl of iced water or rinse under cold water to preserve the colour. Squeeze all of the water out of the spinach with your hands,be
VEGAN COURGETTE FRITTERS Put squeezed-out zucchini and all the remaining ingredients up to (but without) the chickpea flour in a large mixing bowl. Mix it really well and let it sit for 5 minutes while heating up the oil. Heat up approximately 60 ml / ¼ cup oil in a small pan. Stir chickpea flour through the mixture to create a batter. VEGAN JACKFRUIT TAGINE Vegan jackfruit tagine is an easy to make main dish that is warming, comforting and filling - perfect for chilly evenings. Naturallygluten-free.
VEGAN RHUBARB AND GINGER CHEESECAKES Heat up the oven to 200º C / 390º F. Toss the rhubarb pieces in sugar, add 1 tbsp of water (skip if using maple syrup) and bake until soft – depending on the thickness, it will take between 10-15 minutes. Transfer most of the rhubarb into a blender and blend untilsuper smooth.
VEGAN QUICHE WITH ASPARAGUS 45 min into pastry chilling time, preheat the oven to 180° C / 355° F. Line the pastry case with a large piece of crumpled baking paper and fill with baking beads or rice for a blind bake. Blind bake the pastry for 15 minutes. Remove the paper and beads and bake for another 10 minutes. FILLING. VEGAN PULLED MUSHROOM TACOS Heat up 2 tbsp of oil in a heavy bottom frying pan. Throw in the diced onion, fry on a gentle heat for about 10 minutes (stirring from time to time) until translucent and lightly browned in places. Add the diced garlic and fry for another 2-4 minutes, until fragrant. Add the EGGLESS BANANA BREAD Move the oven rack a notch down from the middle position. Combine well mashed up bananas with oil, almond milk, lemon juice and sugar in a large bowl. Mix very well. In a smaller bowl, combine all the dry ingredients. Add dry ingredients to theLAZY CAT KITCHEN
A food blog from sunny Greece with lots of simple, delicious, vibrant, colourful and easy plant-based recipes and cooking techniques from allover the world.
RECIPES ARCHIVES
Lazy Cat Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, Amazon.co.uk, Amazon.ca.VEGAN LAKSA
Vegan laksa is a plant based take on this classic Malaysian dish. It's full of depth of flavour, warming, comforting and filling and naturally gluten-free too.VEGAN MASALA DOSA
Vegan masala dosa is a crispy South Indian crepe filled with a spicy potato filling and topped with chilli sauce or coconut chutney. Naturally gluten-free. VEGAN BEETROOT RISOTTO Vegan beetroot risotto makes for a delicious, naturally gluten-free main. It's easy to make, creamy and bursting with flavour and texture.RED LENTIL PANCAKES
Red lentil pancakes are easy to make, healthy and filling. They are naturally vegan and gluten-free, make for a perfect savoury breakfast,lunch or dinner.
ASPARAGUS AND ZUCCHINI PASTA Asparagus zucchini pasta is a simple spring-inspired dish that is super quick to put together and naturally vegan. It makes for a delicious mid-week meal. PULLED JACKFRUIT TACOS After the success of my bao bun recipe, jackfruit has become a bit of an obssessionThe trouble is, no one sells it here 🙁 .There is one shop, which orders them for me, but as it takes a few weeks between me placing an order and the order actually arriving, I need to be organised about my recipe testing and creation when it comes to thiselusive ingredient.
ROASTED TOMATO AND FENNEL SOUP Roasted tomato and fennel soup is a very hands-off as most of the magic happens in the oven. It's naturally vegan and gluten-free although benefits from a mountain of homemade croutons. VEGAN THAI GREEN CURRY As it is for many people, Thai green curry was my introduction to Thai cuisine and it’s still one of my firm favourites. This comparatively mild and herbaceous curry is a Thai restaurant menu staple for a reason – you’ll be hard pressed to find anyone who doesn’t like its gorgeous, well rounded flavours – spiciness soothed by cooling coconut and set against the freshness of corianderLAZY CAT KITCHEN
A food blog from sunny Greece with lots of simple, delicious, vibrant, colourful and easy plant-based recipes and cooking techniques from allover the world.
RECIPES ARCHIVES
Lazy Cat Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, Amazon.co.uk, Amazon.ca.VEGAN LAKSA
Vegan laksa is a plant based take on this classic Malaysian dish. It's full of depth of flavour, warming, comforting and filling and naturally gluten-free too.VEGAN MASALA DOSA
Vegan masala dosa is a crispy South Indian crepe filled with a spicy potato filling and topped with chilli sauce or coconut chutney. Naturally gluten-free. VEGAN BEETROOT RISOTTO Vegan beetroot risotto makes for a delicious, naturally gluten-free main. It's easy to make, creamy and bursting with flavour and texture.RED LENTIL PANCAKES
Red lentil pancakes are easy to make, healthy and filling. They are naturally vegan and gluten-free, make for a perfect savoury breakfast,lunch or dinner.
ASPARAGUS AND ZUCCHINI PASTA Asparagus zucchini pasta is a simple spring-inspired dish that is super quick to put together and naturally vegan. It makes for a delicious mid-week meal. PULLED JACKFRUIT TACOS After the success of my bao bun recipe, jackfruit has become a bit of an obssessionThe trouble is, no one sells it here 🙁 .There is one shop, which orders them for me, but as it takes a few weeks between me placing an order and the order actually arriving, I need to be organised about my recipe testing and creation when it comes to thiselusive ingredient.
ROASTED TOMATO AND FENNEL SOUP Roasted tomato and fennel soup is a very hands-off as most of the magic happens in the oven. It's naturally vegan and gluten-free although benefits from a mountain of homemade croutons. VEGAN THAI GREEN CURRY As it is for many people, Thai green curry was my introduction to Thai cuisine and it’s still one of my firm favourites. This comparatively mild and herbaceous curry is a Thai restaurant menu staple for a reason – you’ll be hard pressed to find anyone who doesn’t like its gorgeous, well rounded flavours – spiciness soothed by cooling coconut and set against the freshness of corianderVEGAN FLORENTINES
Method. Heat up the oven to 180° C / 355° F (no fan). Line a baking tray with a piece of baking paper or grease muffin cups (paper or silicone) with an oil spray. Put almond butter (OR coconut oil) and maple syrup in a medium pot. Put the pot on a gentle heat, whisk the mixture and allow to heat up until bubbles start to appear.EASY EGGLESS LATKES
Method. SOUR CASHEW CREAM. Pour 60 ml / ¼ cup of water and the juice of half a lemon into the blender. Add the drained and rinsed cashews and blend. Taste the mixture. If you want more tanginess, add more lemon juice, otherwise add more water to get the mixture smooth, but still thick (I added 120 ml / ½ cup liquid in total). VEGAN COURGETTE FRITTERS Put squeezed-out zucchini and all the remaining ingredients up to (but without) the chickpea flour in a large mixing bowl. Mix it really well and let it sit for 5 minutes while heating up the oil. Heat up approximately 60 ml / ¼ cup oil in a small pan. Stir chickpea flour through the mixture to create a batter. VEGAN TOMATO SAUCE PASTA Now add stock or water (I tend to rinse my tins out with it to get all the tomato goodness out), add 1 tsp of salt and chilli and simmer (without a lid) on a low heat for about 45-60 minutes giving it a good stir every 10-15 minutes. You want the tomatoes to break down fully and the sauce to thicken so that it coats your pasta nicely. VEGAN JACKFRUIT TAGINE Vegan jackfruit tagine is an easy to make main dish that is warming, comforting and filling - perfect for chilly evenings. Naturallygluten-free.
BAKED VEGAN HASH BROWNS Grate raw or cooled parboiled potatoes coarsely in a food processor or using a manual grater. Preheat the oven to 180° C / 355° F (no fan) for raw potato hash browns and 200° C / 390° F for par-boiled potato ones. Get a non-stick baking sheet and a round cookie cutter or an egg ring (mine was 8 cm / 3″ diameter) ready. VEGAN CHOCOLATE CHIP COOKIES Fold in the vegan chocolate chips, saving a few for decoration. Split the dough into 6 equal size portions (about 40 g each), roll them into balls and refrigerate them for 30-60 minutes. Preheat the oven to 190° C / 375° F (or 170° C fan / 340° F fan) and line a baking tray with a piece of baking paper. Place the cookie balls on the VEGAN COFFEE WALNUT CAKE CAKE. Set the oven to 180° C / 355° F (160° C / 320° F fan forced). Grease a 900 g / 2 lb cake tin (please see notes) with a little bit of oil. Sift the flour into a large bowl, add the remaining dry ingredients (ground walnuts, baking soda and baking powder) and fine caster sugar. Mix everything well. VEGAN CHINESE AUBERGINE Heat up 1 tbsp of oil in a pan. Add spring onions and sliced chilli (if using). Stir fry until soft (about 1-2 minutes), then add diced ginger and garlic – fry until they both soften and become fragrant (about 1 minute). Push the aromatics to the side of the pan VEGAN BUCKWHEAT PANCAKES Method. In a mixing bowl, combine flour, salt, baking soda and baking powder. In another bowl, combine all wet ingredients: coconut milk, ½ cup water, maple syrup, lemon juice and almond butter. Whisk everything together until combined and there are no chunks of almond butter in the mixture. Pour wet ingredients into dry ingredientsstirring
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A food blog with plant-based recipes from all over the world EDAMAME POTSTICKERS WITH WASABI May 29, 2021 by Ania - 4Asian-inspired ,
comfort food , easy
Hope you guys are well and, if you live in the UK, are enjoying the long awaited summer sunshine that the weather gods have finally bestowed on us. I’m thrilled that the weather is finally improving, although I am not able to take full advantage of it yet. I’m off to London today for a week to prep my bachelorette flat for completion so I’ve spent the last few days prepping for this.more
VEGAN SPELT CRACKERS WITH ONION AND ROSEMARY May 26, 2021 by Ania - 8 Yesterday, I decided to get my fingers dirty and replant some of my basil seedlings that, despite my legendary lack of gardening pizzazz, have surprised me with their prolific numbers. I planted themmore
VEGAN BEETROOT CHOCOLATE CAKE May 22, 2021 by Ania -22
Hope you guys are well and, if you happen to live in the Great Drizzle Kingdom, not too peeved by the fact that it's nonstop raining and blowing a gale despite us being on the precipice of summer. Imore
GREEN VEGAN SALAD
May 19, 2021 by Ania -14
What's up with the weather lately? We are nearing the end of May so it's not crazy to expect some proper sunshine and warmth at this stage, surely? Instead, it's windy and cold and the sun, whilemore
VEGAN PEANUT BRITTLE May 15, 2021 by Ania - 8 Long time no hear! I'm so happy to be back up and running and to be able to bring you a new recipe. The reason for my absence was twofold. Firstly, we went away to the Pembrokeshire coast for a fewmore
EASY VEGAN SPANAKOPITA May 1, 2021 by Ania - 14 For fellow UK-dwellers, happy bank holiday weekend! Judging by how busy it was out yesterday and how unusually empty of cars our street is, lots of people have gone away for the weekend. We've decidedmore
BAKED BEETROOT FALAFELS 2.0 April 28, 2021 by Ania -13
Hope you guys have had a good weekend and your week has started well. We went walking along the Somerset coast with a couple of friends on Sunday and it was a great day full of sunshine, sea air,more
GREEK-INSPIRED CHICKPEA STEW April 24, 2021 by Ania -20
Today's recipe is my last hurrah of comfort food before we start to swelter in the heat ;) . Looking out now (it's sunny but the wind is sooo cold) it feels like I'm tripping a little, but I live inmore
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Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.read more
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Happy (long if you are in the UK) weekend guys!! W On the blog a super simple recipe inspired by som If you feel like a cake this #weekend, how about a I'm getting myself summer ready (basically eating If you guys are fans of the delectable combo of sa I still feel like a weakling , but attempted While I'm still not well enough to do any actual w Unfortunately I don't have a new recipe for you to If you are getting together with family and friend Load More… Follow on Instagram Lazy Cat Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, Amazon.co.uk, Amazon.ca. FOLLOW US ON PINTEREST Lazy Cat KitchenFollow On Copyright © 2021 · Privacy PolicyTheme by Lazy Cat
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