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RAINBOW PLANT LIFE
Hi, I’m Nisha, a lawyer-turned-foodie! I’m excited to show you how to master vegan cooking at home. Here at Rainbow Plant Life, you’ll find wildly flavorful vegan recipes, entertaining cooking videos, and tips for making a vegan lifestyle easy, sustainable, and rewarding.more about Nisha.
VEGAN RECIPES
Nut-Free (90) Refined Sugar-Free (42) No Added Oil (32) By season. Summer (47) Fall (43) Winter (43) Spring (27) Breakfast. 40 FANTASTIC VEGAN INSTANT POT RECIPES This Instant Pot Vegan Chili Mac And Cheese from Healthier Steps is a hearty, one-pot comforting dish. It features elbow pasta, kidney beans, onion, garlic, bell pepper, and spices cooked in flavorful broth, and finished off with vegan shredded cheese. Cuisine: American Cook Time: 30-35 minutes. Check out this recipe. CREAMY VEGAN MUSHROOM STROGANOFF Reduce the heat to medium and add HALF of the garlic, HALF of the thyme, and 1/4 teaspoon kosher salt. Cook for 2-4 minutes, or until the mushrooms are browned and crispy. When done cooking, transfer this batch to a plate or bowl. Repeat the process with the remaining oil, mushrooms, leeks, garlic, thyme, and salt. HOW TO MAKE AMAZING HUMMUS AT HOME Add the lemon zest and cook for another 30 seconds. Use a slotted spoon to transfer the garlic and lemon zest to a plate and sprinkle with a bit of flaky sea salt. Reserve the oil. Transfer the hummus to a large plate and use the back of a spoon to make waves or to make awell in the center.
CREAMY LEMON ASPARAGUS PASTA Transfer the hot cooked pasta and Lemon Sauce to the pan with the asparagus. Add the crushed walnuts and nutritional yeast. Pour in 1/2 cup (120 mL) of pasta water and return the pan to medium-high heat. Use tongs to toss the mixture quickly and vigorously, until emulsified and creamy. Add more pasta water as needed. VEGAN STUFFED SQUASH: 5 RECIPES! Vegan Stuffed Squash, 5 different ways! Make the most out of winter squash season with these hearty yet wholesome and flavor-packed recipes. From cheesy and meaty options that are hearty enough for omnivores, to lighter options that are refreshing yet flavorful, there’s a stuffed squash for everyone! 1. Cheesy Baked ButternutSquash (Vegan)
VEGAN SWEET POTATO & PINTO BEAN CHILI Cook for 5 minutes. Add olive oil and onions to a dutch oven. Cook for 5 minutes. Stir in the chili powder, cumin, oregano, and paprika. Stir in the chili powder, cumin, oregano, and paprika. Pour in the vegetable broth. Pour in the vegetable broth. Add the cocoa powder. Add the cocoa powder. 10-INGREDIENT LENTIL BOLOGNESE 3. Red wine is optional, so you can omit it if you don’t drink alcohol. That said, it does make a noticeable improvement. A few affordable vegan-friendly red wine brands are Santa Julia (organic and sustainable and about $10/bottle!) and Layer Cake Wines.. Tip: deglazing the pan with red wine brings out the meatiness in the lentils and lends a richer body to the bolognese. THE ABSOLUTE BEST VEGAN BANANA BREAD Add the vegan “buttermilk” and vanilla and mix again. Fold in the mashed bananas and mix again until the liquid ingredients are well mixed. Add the flour, salt, baking soda, and cinnamon to the wet ingredients. Gently stir with a silicone spatula or wooden spoon untiljust incorporated.
RAINBOW PLANT LIFE
Hi, I’m Nisha, a lawyer-turned-foodie! I’m excited to show you how to master vegan cooking at home. Here at Rainbow Plant Life, you’ll find wildly flavorful vegan recipes, entertaining cooking videos, and tips for making a vegan lifestyle easy, sustainable, and rewarding.more about Nisha.
VEGAN RECIPES
Nut-Free (90) Refined Sugar-Free (42) No Added Oil (32) By season. Summer (47) Fall (43) Winter (43) Spring (27) Breakfast. 40 FANTASTIC VEGAN INSTANT POT RECIPES This Instant Pot Vegan Chili Mac And Cheese from Healthier Steps is a hearty, one-pot comforting dish. It features elbow pasta, kidney beans, onion, garlic, bell pepper, and spices cooked in flavorful broth, and finished off with vegan shredded cheese. Cuisine: American Cook Time: 30-35 minutes. Check out this recipe. CREAMY VEGAN MUSHROOM STROGANOFF Reduce the heat to medium and add HALF of the garlic, HALF of the thyme, and 1/4 teaspoon kosher salt. Cook for 2-4 minutes, or until the mushrooms are browned and crispy. When done cooking, transfer this batch to a plate or bowl. Repeat the process with the remaining oil, mushrooms, leeks, garlic, thyme, and salt. HOW TO MAKE AMAZING HUMMUS AT HOME Add the lemon zest and cook for another 30 seconds. Use a slotted spoon to transfer the garlic and lemon zest to a plate and sprinkle with a bit of flaky sea salt. Reserve the oil. Transfer the hummus to a large plate and use the back of a spoon to make waves or to make awell in the center.
CREAMY LEMON ASPARAGUS PASTA Transfer the hot cooked pasta and Lemon Sauce to the pan with the asparagus. Add the crushed walnuts and nutritional yeast. Pour in 1/2 cup (120 mL) of pasta water and return the pan to medium-high heat. Use tongs to toss the mixture quickly and vigorously, until emulsified and creamy. Add more pasta water as needed. VEGAN STUFFED SQUASH: 5 RECIPES! Vegan Stuffed Squash, 5 different ways! Make the most out of winter squash season with these hearty yet wholesome and flavor-packed recipes. From cheesy and meaty options that are hearty enough for omnivores, to lighter options that are refreshing yet flavorful, there’s a stuffed squash for everyone! 1. Cheesy Baked ButternutSquash (Vegan)
VEGAN SWEET POTATO & PINTO BEAN CHILI Cook for 5 minutes. Add olive oil and onions to a dutch oven. Cook for 5 minutes. Stir in the chili powder, cumin, oregano, and paprika. Stir in the chili powder, cumin, oregano, and paprika. Pour in the vegetable broth. Pour in the vegetable broth. Add the cocoa powder. Add the cocoa powder. 10-INGREDIENT LENTIL BOLOGNESE 3. Red wine is optional, so you can omit it if you don’t drink alcohol. That said, it does make a noticeable improvement. A few affordable vegan-friendly red wine brands are Santa Julia (organic and sustainable and about $10/bottle!) and Layer Cake Wines.. Tip: deglazing the pan with red wine brings out the meatiness in the lentils and lends a richer body to the bolognese. THE ABSOLUTE BEST VEGAN BANANA BREAD Add the vegan “buttermilk” and vanilla and mix again. Fold in the mashed bananas and mix again until the liquid ingredients are well mixed. Add the flour, salt, baking soda, and cinnamon to the wet ingredients. Gently stir with a silicone spatula or wooden spoon untiljust incorporated.
40 FANTASTIC VEGAN INSTANT POT RECIPES This Instant Pot Vegan Chili Mac And Cheese from Healthier Steps is a hearty, one-pot comforting dish. It features elbow pasta, kidney beans, onion, garlic, bell pepper, and spices cooked in flavorful broth, and finished off with vegan shredded cheese. Cuisine: American Cook Time: 30-35 minutes. Check out this recipe. VEGAN DESSERT RECIPES Lemon Olive Oil Cake. I love welcoming spring with a lemony dessert, and this Vegan Lemon Olive Oil Cake certainly fits the bill. It’s bursting with a bold and zingy sweet-yet-tart lemony flavor complemented by fruity extra virgin olive oil. And the texture is the best combination of moist and fluffy! This cake is easy to make andfeatures.
3 VEGAN INSTANT POT DUMP AND GO RECIPES A dump-and-go Instant Pot recipe that’s perfect for busy weeknights. This Instant Pot Thai Red Curry Sweet Potato Soup is made with wholesome ingredients like red lentils and sweet potatoes and is incredibly creamy and aromatic. Vegan, gluten-free, and oil-free. Check out this recipe. 2. 3 INCREDIBLE VEGAN TACO RECIPES Add in the drained beans, bay leaves, and water or broth. Cook for 5-10 minutes, or until the beans are warmed through. Using an immersion blender or a potato masher, mash most of the beans, but leave some beans whole for texture. If the beans appear HOW TO COOK BEANS IN THE INSTANT POT Secure the lid and select the Pressure Cook setting. For soaked beans, cook for 7-9 minutes for cooked but firm beans, or 10-12 minutes for softer beans. For unsoaked beans, cook for 30 to 40 minutes. When the timer beeps, allow a natural pressure release for VEGAN SWEET POTATO & PINTO BEAN CHILI Cook for 5 minutes. Add olive oil and onions to a dutch oven. Cook for 5 minutes. Stir in the chili powder, cumin, oregano, and paprika. Stir in the chili powder, cumin, oregano, and paprika. Pour in the vegetable broth. Pour in the vegetable broth. Add the cocoa powder. Add the cocoa powder. HOW TO MAKE CANNED BEANS TASTE BETTER Heat the oil in a large frying pan over medium heat. Once the oil is shimmering, add the onion with a pinch of salt and cook until softened, about 6-7 minutes. Add the garlic, oregano, chili powder, and cumin and cook for 1 minute, stirring frequently. Add VEGAN RED LENTIL CURRY First, gather your ingredients. Dice up your ginger, garlic, chili peppers, and turmeric (if using fresh). Sauté the ginger, garlic, chili peppers, and turmeric (if using fresh) in hot oil for about 2 minutes, until fragrant. Then, add the ground spices and cook for VEGAN WEST AFRICAN PEANUT STEW Start by sautéing the onions for five minutes in a dutch oven. Add the garlic, ginger, and jalapeño peppers. Cook for 2 minutes. Add the garlic, ginger, and jalapeño peppers. Cook for 2 minutes. Add in the tomato paste, cumin, coriander, cinnamon, cloves, kosher salt, and black pepper. Stir for 2 minutes. HOW TO BAKE A VEGAN CHEESECAKE IN THE INSTANT POT Carefully lower the steamer rack and pan into the inner pot using the foil sling or steamer rack handles. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting and set to high pressure for 35 minutes. Once the 35-minute timer has completed and beeps, allow a natural pressure release.RAINBOW PLANT LIFE
Hi, I’m Nisha, a lawyer-turned-foodie! I’m excited to show you how to master vegan cooking at home. Here at Rainbow Plant Life, you’ll find wildly flavorful vegan recipes, entertaining cooking videos, and tips for making a vegan lifestyle easy, sustainable, and rewarding.more about Nisha.
VEGAN RECIPES
Nut-Free (90) Refined Sugar-Free (42) No Added Oil (32) By season. Summer (47) Fall (43) Winter (43) Spring (27) Breakfast. 10-INGREDIENT LENTIL BOLOGNESE 3. Red wine is optional, so you can omit it if you don’t drink alcohol. That said, it does make a noticeable improvement. A few affordable vegan-friendly red wine brands are Santa Julia (organic and sustainable and about $10/bottle!) and Layer Cake Wines.. Tip: deglazing the pan with red wine brings out the meatiness in the lentils and lends a richer body to the bolognese. HOW TO MAKE AMAZING HUMMUS AT HOME Add the lemon zest and cook for another 30 seconds. Use a slotted spoon to transfer the garlic and lemon zest to a plate and sprinkle with a bit of flaky sea salt. Reserve the oil. Transfer the hummus to a large plate and use the back of a spoon to make waves or to make awell in the center.
CREAMY LEMON ASPARAGUS PASTA Transfer the hot cooked pasta and Lemon Sauce to the pan with the asparagus. Add the crushed walnuts and nutritional yeast. Pour in 1/2 cup (120 mL) of pasta water and return the pan to medium-high heat. Use tongs to toss the mixture quickly and vigorously, until emulsified and creamy. Add more pasta water as needed. HOW TO BAKE A VEGAN CHEESECAKE IN THE INSTANT POT Carefully lower the steamer rack and pan into the inner pot using the foil sling or steamer rack handles. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting and set to high pressure for 35 minutes. Once the 35-minute timer has completed and beeps, allow a natural pressure release. VEGAN BUFFALO CHICKPEA QUESADILLAS Heat the 2 teaspoons oil in a large skillet over medium heat and once the oil is shimmering, add the diced onion. Cook for 4 to 5 minutes or until softened, then add the garlic and cook for an additional 1 minute. To the onions, add the buffalo-butter sauce and the mashed chickpeas, and bring the mixture to a boil. VEGAN RED LENTIL CURRY First, gather your ingredients. Dice up your ginger, garlic, chili peppers, and turmeric (if using fresh). Sauté the ginger, garlic, chili peppers, and turmeric (if using fresh) in hot oil for about 2 minutes, until fragrant. Then, add the ground spices and cook for HOW TO MAKE THE PERFECT SMOOTHIE (SMOOTHIE CHART INCLUDED 1 tablespoon almond butter. 1 tablespoon chia seeds. 1/2 teaspoon moringa powder. 1/2 teaspoon turmeric (+ a pinch of black pepper to make the curcumin in turmeric bioavailable to your body) 1 tablespoon flaxseed meal (I used the “extra category” to add in more healthyfats).
HEALTHY VEGAN STRAWBERRY RHUBARB SALAD Spread the hazelnuts and almonds on a baking sheet and toast for 8-10 minutes, until golden brown. Once cool, finely chop the nuts. Alternatively, you can toast the nuts in a skillet over medium heat and toss occasionally until golden brown. Meanwhile, deRAINBOW PLANT LIFE
Hi, I’m Nisha, a lawyer-turned-foodie! I’m excited to show you how to master vegan cooking at home. Here at Rainbow Plant Life, you’ll find wildly flavorful vegan recipes, entertaining cooking videos, and tips for making a vegan lifestyle easy, sustainable, and rewarding.more about Nisha.
VEGAN RECIPES
Nut-Free (90) Refined Sugar-Free (42) No Added Oil (32) By season. Summer (47) Fall (43) Winter (43) Spring (27) Breakfast. 10-INGREDIENT LENTIL BOLOGNESE 3. Red wine is optional, so you can omit it if you don’t drink alcohol. That said, it does make a noticeable improvement. A few affordable vegan-friendly red wine brands are Santa Julia (organic and sustainable and about $10/bottle!) and Layer Cake Wines.. Tip: deglazing the pan with red wine brings out the meatiness in the lentils and lends a richer body to the bolognese. HOW TO MAKE AMAZING HUMMUS AT HOME Add the lemon zest and cook for another 30 seconds. Use a slotted spoon to transfer the garlic and lemon zest to a plate and sprinkle with a bit of flaky sea salt. Reserve the oil. Transfer the hummus to a large plate and use the back of a spoon to make waves or to make awell in the center.
CREAMY LEMON ASPARAGUS PASTA Transfer the hot cooked pasta and Lemon Sauce to the pan with the asparagus. Add the crushed walnuts and nutritional yeast. Pour in 1/2 cup (120 mL) of pasta water and return the pan to medium-high heat. Use tongs to toss the mixture quickly and vigorously, until emulsified and creamy. Add more pasta water as needed. HOW TO BAKE A VEGAN CHEESECAKE IN THE INSTANT POT Carefully lower the steamer rack and pan into the inner pot using the foil sling or steamer rack handles. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting and set to high pressure for 35 minutes. Once the 35-minute timer has completed and beeps, allow a natural pressure release. VEGAN BUFFALO CHICKPEA QUESADILLAS Heat the 2 teaspoons oil in a large skillet over medium heat and once the oil is shimmering, add the diced onion. Cook for 4 to 5 minutes or until softened, then add the garlic and cook for an additional 1 minute. To the onions, add the buffalo-butter sauce and the mashed chickpeas, and bring the mixture to a boil. VEGAN RED LENTIL CURRY First, gather your ingredients. Dice up your ginger, garlic, chili peppers, and turmeric (if using fresh). Sauté the ginger, garlic, chili peppers, and turmeric (if using fresh) in hot oil for about 2 minutes, until fragrant. Then, add the ground spices and cook for HOW TO MAKE THE PERFECT SMOOTHIE (SMOOTHIE CHART INCLUDED 1 tablespoon almond butter. 1 tablespoon chia seeds. 1/2 teaspoon moringa powder. 1/2 teaspoon turmeric (+ a pinch of black pepper to make the curcumin in turmeric bioavailable to your body) 1 tablespoon flaxseed meal (I used the “extra category” to add in more healthyfats).
HEALTHY VEGAN STRAWBERRY RHUBARB SALAD Spread the hazelnuts and almonds on a baking sheet and toast for 8-10 minutes, until golden brown. Once cool, finely chop the nuts. Alternatively, you can toast the nuts in a skillet over medium heat and toss occasionally until golden brown. Meanwhile, de VEGAN DESSERT RECIPES Lemon Olive Oil Cake. I love welcoming spring with a lemony dessert, and this Vegan Lemon Olive Oil Cake certainly fits the bill. It’s bursting with a bold and zingy sweet-yet-tart lemony flavor complemented by fruity extra virgin olive oil. And the texture is the best combination of moist and fluffy! This cake is easy to make andfeatures.
CREAMY LEMON ASPARAGUS PASTA Transfer the hot cooked pasta and Lemon Sauce to the pan with the asparagus. Add the crushed walnuts and nutritional yeast. Pour in 1/2 cup (120 mL) of pasta water and return the pan to medium-high heat. Use tongs to toss the mixture quickly and vigorously, until emulsified and creamy. Add more pasta water as needed. CREAMY VEGAN MUSHROOM STROGANOFF Reduce the heat to medium and add HALF of the garlic, HALF of the thyme, and 1/4 teaspoon kosher salt. Cook for 2-4 minutes, or until the mushrooms are browned and crispy. When done cooking, transfer this batch to a plate or bowl. Repeat the process with the remaining oil, mushrooms, leeks, garlic, thyme, and salt. DAILY MEDITATION FOR HEALTH AND HAPPINESS Daily Meditation for Health and Happiness. Doubting MeditationI used to think that meditation was a thing exclusively for hippies. And by hippies, I mean white people who live on sex communes, wear clothing made of hemp, and greet others with a HOW TO MAKE THE PERFECT SMOOTHIE (SMOOTHIE CHART INCLUDED 1 tablespoon almond butter. 1 tablespoon chia seeds. 1/2 teaspoon moringa powder. 1/2 teaspoon turmeric (+ a pinch of black pepper to make the curcumin in turmeric bioavailable to your body) 1 tablespoon flaxseed meal (I used the “extra category” to add in more healthyfats).
THE BEST VEGAN CRUNCHWRAP SUPREME Heat a skillet with a bit of oil over medium heat. Add a crunchwrap, seam-side down and cook for 2-3 minutes, until the surface is golden brown. Flip and cook for another 2-3 minutes until the second side is golden-brown. Take off the heat, slice in half, and enjoy! VEGAN SWEET POTATO & PINTO BEAN CHILI Cook for 5 minutes. Add olive oil and onions to a dutch oven. Cook for 5 minutes. Stir in the chili powder, cumin, oregano, and paprika. Stir in the chili powder, cumin, oregano, and paprika. Pour in the vegetable broth. Pour in the vegetable broth. Add the cocoa powder. Add the cocoa powder. ANTI-INFLAMMATORY, IMMUNE-BOOSTING TURMERIC TONIC Other Health Benefits in this Tonic. This tonic has a variety of other health benefits in addition to superfood turmeric. Ginger: ginger boasts immune-boosting antioxidants and anti-inflammatory properties, in addition to aiding digestion, reducing heart disease risk, and possibly reducing muscle soreness and pain.. Cinnamon: cinnamon contains large amounts of polyphenol antioxidants, NO-BAKE COOKIE DOUGH BARS (VEGAN & GLUTEN-FREE) Blend until the mixture forms into a sticky dough (it should turn into a ball). If it feels dry, add a spoon of plant-based milk a teaspoon at a time until the dough just sticks together when pressed. Transfer the dough to a large bowl. Fold in 1/2 cup of the chocolate chips into NUT-FREE VEGAN CHEESE SAUCE (OIL-FREE AND SOY-FREE You’ll never believe this Nut-Free Vegan Cheese Sauce is, well, nut-free! It’s also soy-free, oil-free, and Paleo and has just 30 calories per 1/4 cup! It’s creamy and luxurious but made with nourishing, wholesome ingredients. Say hello to mac’n cheese, quesadillas, grilled cheese sandwiches, and nachos! Prep Time: 20mins.
RAINBOW PLANT LIFE
Hi, I’m Nisha, a lawyer-turned-foodie! I’m excited to show you how to master vegan cooking at home. Here at Rainbow Plant Life, you’ll find wildly flavorful vegan recipes, entertaining cooking videos, and tips for making a vegan lifestyle easy, sustainable, and rewarding.more about Nisha.
VEGAN RECIPES
Nut-Free (90) Refined Sugar-Free (42) No Added Oil (32) By season. Summer (47) Fall (43) Winter (43) Spring (27) Breakfast. VEGAN DINNER RECIPES Roasted Beet and Fennel Salad with Walnut Bread Crumbs. This roasted beet and fennel salad is the salad for non-salad people. For one, it doesn’t feel like a salad (it’s one of those non-traditional, lettuce-free salads). It’s also packed with fun flavors and textures that are often missing from salads (hi, walnut bread crumbs and juicyABOUT NISHA
My baby (The Vegan Instant Pot Cookbook) was born (published) in June 2019. And shortly thereafter, after 2 ½ years of working at Hungryroot while juggling my own business, I decided to go all in and work on Rainbow Plant Life full-time. Since then, I’ve continued to grow Rainbow Plant Life on Instagram and Youtube, signed a secondcookbook
VEGAN DESSERT RECIPES Lemon Olive Oil Cake. I love welcoming spring with a lemony dessert, and this Vegan Lemon Olive Oil Cake certainly fits the bill. It’s bursting with a bold and zingy sweet-yet-tart lemony flavor complemented by fruity extra virgin olive oil. And the texture is the best combination of moist and fluffy! This cake is easy to make andfeatures.
10-INGREDIENT LENTIL BOLOGNESE 3. Red wine is optional, so you can omit it if you don’t drink alcohol. That said, it does make a noticeable improvement. A few affordable vegan-friendly red wine brands are Santa Julia (organic and sustainable and about $10/bottle!) and Layer Cake Wines.. Tip: deglazing the pan with red wine brings out the meatiness in the lentils and lends a richer body to the bolognese. HOW TO MAKE AMAZING HUMMUS AT HOME Add the lemon zest and cook for another 30 seconds. Use a slotted spoon to transfer the garlic and lemon zest to a plate and sprinkle with a bit of flaky sea salt. Reserve the oil. Transfer the hummus to a large plate and use the back of a spoon to make waves or to make awell in the center.
CREAMY VEGAN MUSHROOM STROGANOFF Reduce the heat to medium and add HALF of the garlic, HALF of the thyme, and 1/4 teaspoon kosher salt. Cook for 2-4 minutes, or until the mushrooms are browned and crispy. When done cooking, transfer this batch to a plate or bowl. Repeat the process with the remaining oil, mushrooms, leeks, garlic, thyme, and salt. VEGAN RED LENTIL CURRY First, gather your ingredients. Dice up your ginger, garlic, chili peppers, and turmeric (if using fresh). Sauté the ginger, garlic, chili peppers, and turmeric (if using fresh) in hot oil for about 2 minutes, until fragrant. Then, add the ground spices and cook for VEGAN BUFFALO CHICKPEA QUESADILLAS Heat the 2 teaspoons oil in a large skillet over medium heat and once the oil is shimmering, add the diced onion. Cook for 4 to 5 minutes or until softened, then add the garlic and cook for an additional 1 minute. To the onions, add the buffalo-butter sauce and the mashed chickpeas, and bring the mixture to a boil.RAINBOW PLANT LIFE
Hi, I’m Nisha, a lawyer-turned-foodie! I’m excited to show you how to master vegan cooking at home. Here at Rainbow Plant Life, you’ll find wildly flavorful vegan recipes, entertaining cooking videos, and tips for making a vegan lifestyle easy, sustainable, and rewarding.more about Nisha.
VEGAN RECIPES
Nut-Free (90) Refined Sugar-Free (42) No Added Oil (32) By season. Summer (47) Fall (43) Winter (43) Spring (27) Breakfast. VEGAN DINNER RECIPES Roasted Beet and Fennel Salad with Walnut Bread Crumbs. This roasted beet and fennel salad is the salad for non-salad people. For one, it doesn’t feel like a salad (it’s one of those non-traditional, lettuce-free salads). It’s also packed with fun flavors and textures that are often missing from salads (hi, walnut bread crumbs and juicyABOUT NISHA
My baby (The Vegan Instant Pot Cookbook) was born (published) in June 2019. And shortly thereafter, after 2 ½ years of working at Hungryroot while juggling my own business, I decided to go all in and work on Rainbow Plant Life full-time. Since then, I’ve continued to grow Rainbow Plant Life on Instagram and Youtube, signed a secondcookbook
VEGAN DESSERT RECIPES Lemon Olive Oil Cake. I love welcoming spring with a lemony dessert, and this Vegan Lemon Olive Oil Cake certainly fits the bill. It’s bursting with a bold and zingy sweet-yet-tart lemony flavor complemented by fruity extra virgin olive oil. And the texture is the best combination of moist and fluffy! This cake is easy to make andfeatures.
10-INGREDIENT LENTIL BOLOGNESE 3. Red wine is optional, so you can omit it if you don’t drink alcohol. That said, it does make a noticeable improvement. A few affordable vegan-friendly red wine brands are Santa Julia (organic and sustainable and about $10/bottle!) and Layer Cake Wines.. Tip: deglazing the pan with red wine brings out the meatiness in the lentils and lends a richer body to the bolognese. HOW TO MAKE AMAZING HUMMUS AT HOME Add the lemon zest and cook for another 30 seconds. Use a slotted spoon to transfer the garlic and lemon zest to a plate and sprinkle with a bit of flaky sea salt. Reserve the oil. Transfer the hummus to a large plate and use the back of a spoon to make waves or to make awell in the center.
CREAMY VEGAN MUSHROOM STROGANOFF Reduce the heat to medium and add HALF of the garlic, HALF of the thyme, and 1/4 teaspoon kosher salt. Cook for 2-4 minutes, or until the mushrooms are browned and crispy. When done cooking, transfer this batch to a plate or bowl. Repeat the process with the remaining oil, mushrooms, leeks, garlic, thyme, and salt. VEGAN RED LENTIL CURRY First, gather your ingredients. Dice up your ginger, garlic, chili peppers, and turmeric (if using fresh). Sauté the ginger, garlic, chili peppers, and turmeric (if using fresh) in hot oil for about 2 minutes, until fragrant. Then, add the ground spices and cook for VEGAN BUFFALO CHICKPEA QUESADILLAS Heat the 2 teaspoons oil in a large skillet over medium heat and once the oil is shimmering, add the diced onion. Cook for 4 to 5 minutes or until softened, then add the garlic and cook for an additional 1 minute. To the onions, add the buffalo-butter sauce and the mashed chickpeas, and bring the mixture to a boil.SHOP MY FAVORITES
Shop my Favorites. I only recommend products I personally use and love and think you will find useful. If you purchase something here through a link, I receive a very small commission. There is no additional cost to you and it helps me continue doing the work I love THE VEGAN INSTANT POT COOKBOOK 90+ vegan recipes made in the Instant Pot with the kind of wholesome but indulgent food you love from Rainbow Plant Life. My vegan pantry staples and cooking tips for making flavorful plant-based food. Plenty of gluten-free, soy-free, nut-free, and refined-sugar-free recipes (80-85% of recipes are gluten-free) VEGAN INSTANT POT RECIPES A collection of the best vegan instant pot recipes on the web including an incredibly easy cauliflower soup perfect for lazy days, a cheesy buffalo dip for the big game, and a jackfruit curry bursting with flavor. And for more recipes, check out my cookbook – The Vegan HOW TO EAT WELL ON A BUDGET + WEEKLY MEAL PLAN How to Eat Well on a Budget + Weekly Meal Plan. A roundup of practical and fun tips for eating well on a budget! You can eat well, both from a health perspective and a taste perspective, on a plant-based diet without breaking the bank. VEGAN SWEET POTATO & PINTO BEAN CHILI Cook for 5 minutes. Add olive oil and onions to a dutch oven. Cook for 5 minutes. Stir in the chili powder, cumin, oregano, and paprika. Stir in the chili powder, cumin, oregano, and paprika. Pour in the vegetable broth. Pour in the vegetable broth. Add the cocoa powder. Add the cocoa powder. HOW TO COOK BEANS IN THE INSTANT POT Secure the lid and select the Pressure Cook setting. For soaked beans, cook for 7-9 minutes for cooked but firm beans, or 10-12 minutes for softer beans. For unsoaked beans, cook for 30 to 40 minutes. When the timer beeps, allow a natural pressure release for RESTAURANT-STYLE VEGAN MALAI KOFTA Cover the 1 cup cashews with boiling water for 15 minutes, or while you prepare the other ingredients. Make the Gravy. Add the cinnamon sticks to a mortar and pestle, spice grinder, or coffee grinder and break up into small pieces. Then add the green cardamom pods, cloves, and cumin seeds and break up a bit more. 3 DELICIOUS VEGAN SALADS FOR SUMMER Make the dressing. In a bowl, whisk together the tahini, lemon zest, lemon juice, maple syrup, and salt. Stream in the ice water, 1 tablespoon at a time, and whisk until creamy, fluffy, and desired consistency. Assemble the Salad: Layer sliced green beans andasparagus into a
HOW TO BAKE A VEGAN CHEESECAKE IN THE INSTANT POT Carefully lower the steamer rack and pan into the inner pot using the foil sling or steamer rack handles. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting and set to high pressure for 35 minutes. Once the 35-minute timer has completed and beeps, allow a natural pressure release. THAI BUTTERNUT SQUASH CURRY WITH CHICKPEAS Add the garlic, ginger, lemongrass, chili peppers, and curry paste, and stir frequently for 2 minutes. Deglaze the pan with vegetable broth, then add in the coconut milk, butternut squash, coconut sugar, and soy sauce. Simmer the curry for 20 minutes, until the squash istender.
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