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VEGAN GOULASH
Instructions. Bring a large pot of water to boil; add salt. Cook the pasta according to the package instructions. Drain and set aside until needed. Meanwhile, in a large dutch oven or pot, heat the olive oil over medium heat. Add the onion and green pepper; cook 10-12 minutes,or until softened.
VEGAN 7 LAYER SALAD
For the coconut bacon, preheat the oven to 350 F. Line a baking sheet with parchment paper. In a medium mixing bowl, add the coconut flakes, coconut aminos, maple syrup, liquid smoke, salt and pepper. Stir to evenly coat the coconut flakes. Bake VEGAN RHUBARB MUFFINS Preheat the oven to 350 degrees F. Grease two 12 cup muffin pans or line with paper cups. In a small bowl combine the almond milk with apple cider vinegar. Set aside. In a medium bowl, stir together the flour, baking soda, baking powder, cinnamon, nutmeg and TRAVERSE CITY ALE TRAIL TRAVEL GUIDE Traverse City Ale Trail Travel Guide is a great way to experience the booming craft beer scene in Traverse City. When planning a vacation to Traverse City in Northern Michigan, craft beer might not be first thing that comes to mind. RECIPES USING SOY CHORIZO Just one bite, it is easy to see why it’s a fan favorite. It’s spicy, zesty, and only takes a few minutes to cook. It is also very inexpensive—only $2.29 a package. Many people wonder if you have to remove the chorizo from the casing before cooking it. Since the casing is plastic, it is important to remove the Soy Chorizo from the casing VEGAN TRES LECHES CAKE For the cake: Preheat the oven to 350 F and grease an 8 by 8 baking pan. First make the cake. In a large mixing bowl, whisk together the soy milk and lemon juice. Let sit for a few minutes until the mixture begins to curdle. Stir in the oil, sugar, and vanilla and whisk untilsmooth.
HOMEMADE CATALINA DRESSING To a blender, add the ketchup, vinegar, sugar, paprika, onion powder, garlic powder, celery seed, Worcestershire sauce, salt and pepper to taste. Blend until combined. With the blender running, stream in the oil. Blend until emulsified. Taste and adjust seasonings if needed.BASIC CASHEW CREMA
Basic Cashew Crema is a versatile Vegan Mexican crema that can be used in so many ways. Crema is a staple condiment in Mexican cooking. For a Vegan version, cashews are ZUCCHINI BREAD MINI LOAVES Instructions. Preheat the oven to 350 degrees F. Grease and flour a 4 mini loaf pan that measures 5 x 3". In a large mixing bowl, mix together the flaxseed and water. Set aside for 5-10 minutes, or until the flax egg forms. Add the brown sugar to the flaxseed mixture andcream together.
VEGAN BBQ RANCH CHICKEN SALAD Vegan BBQ Ranch Chicken Salad is a great way to incorporate more meatless options into your daily meal plan. The salad will satisfy both vegetarians and omnivores. The BBQ Chik’n Nuggets are the perfect addition to the salad. I love adding some diced avocado, corn, and tomatoes to the salad.VEGAN GOULASH
Instructions. Bring a large pot of water to boil; add salt. Cook the pasta according to the package instructions. Drain and set aside until needed. Meanwhile, in a large dutch oven or pot, heat the olive oil over medium heat. Add the onion and green pepper; cook 10-12 minutes,or until softened.
VEGAN 7 LAYER SALAD
For the coconut bacon, preheat the oven to 350 F. Line a baking sheet with parchment paper. In a medium mixing bowl, add the coconut flakes, coconut aminos, maple syrup, liquid smoke, salt and pepper. Stir to evenly coat the coconut flakes. Bake VEGAN RHUBARB MUFFINS Preheat the oven to 350 degrees F. Grease two 12 cup muffin pans or line with paper cups. In a small bowl combine the almond milk with apple cider vinegar. Set aside. In a medium bowl, stir together the flour, baking soda, baking powder, cinnamon, nutmeg and TRAVERSE CITY ALE TRAIL TRAVEL GUIDE Traverse City Ale Trail Travel Guide is a great way to experience the booming craft beer scene in Traverse City. When planning a vacation to Traverse City in Northern Michigan, craft beer might not be first thing that comes to mind. RECIPES USING SOY CHORIZO Just one bite, it is easy to see why it’s a fan favorite. It’s spicy, zesty, and only takes a few minutes to cook. It is also very inexpensive—only $2.29 a package. Many people wonder if you have to remove the chorizo from the casing before cooking it. Since the casing is plastic, it is important to remove the Soy Chorizo from the casing VEGAN TRES LECHES CAKE For the cake: Preheat the oven to 350 F and grease an 8 by 8 baking pan. First make the cake. In a large mixing bowl, whisk together the soy milk and lemon juice. Let sit for a few minutes until the mixture begins to curdle. Stir in the oil, sugar, and vanilla and whisk untilsmooth.
HOMEMADE CATALINA DRESSING To a blender, add the ketchup, vinegar, sugar, paprika, onion powder, garlic powder, celery seed, Worcestershire sauce, salt and pepper to taste. Blend until combined. With the blender running, stream in the oil. Blend until emulsified. Taste and adjust seasonings if needed.BASIC CASHEW CREMA
Basic Cashew Crema is a versatile Vegan Mexican crema that can be used in so many ways. Crema is a staple condiment in Mexican cooking. For a Vegan version, cashews are ZUCCHINI BREAD MINI LOAVES Instructions. Preheat the oven to 350 degrees F. Grease and flour a 4 mini loaf pan that measures 5 x 3". In a large mixing bowl, mix together the flaxseed and water. Set aside for 5-10 minutes, or until the flax egg forms. Add the brown sugar to the flaxseed mixture andcream together.
VEGAN BBQ RANCH CHICKEN SALAD Vegan BBQ Ranch Chicken Salad is a great way to incorporate more meatless options into your daily meal plan. The salad will satisfy both vegetarians and omnivores. The BBQ Chik’n Nuggets are the perfect addition to the salad. I love adding some diced avocado, corn, and tomatoes to the salad. GRILLED BBQ BAKED BEANS what’s in the baked beans. Onion-I always like adding an onion baked beans.I think it adds so much flavor to the beans. Jalapeno– For a little kick, I like to add a jalapeno.If you don’t want the beans to be really spicy, you could use a green bell pepper instead. HOMEMADE CATALINA DRESSING To a blender, add the ketchup, vinegar, sugar, paprika, onion powder, garlic powder, celery seed, Worcestershire sauce, salt and pepper to taste. Blend until combined. With the blender running, stream in the oil. Blend until emulsified. Taste and adjust seasonings if needed. CARROT RAISIN MUFFINS Instructions. Preheat the oven to 400 F. Line a 12 muffin pan with liners. Add the raisins to a small bowl. Cover with hot water. Let soak for a few minutes. In a large mixing bowl, add the flour, baking powder, baking soda, cinnamon, salt and sugar. Whisk until combined, Make a well in the center. ZUCCHINI BREAD MINI LOAVES Instructions. Preheat the oven to 350 degrees F. Grease and flour a 4 mini loaf pan that measures 5 x 3". In a large mixing bowl, mix together the flaxseed and water. Set aside for 5-10 minutes, or until the flax egg forms. Add the brown sugar to the flaxseed mixture andcream together.
VEGAN DILL POTATO SALAD Meanwhile, in large mixing bowl, add the vegan mayo, lemon juice, vinegar, and mustard; stir. Season with salt and pepper.Taste and add more salt or vinegar (for tang). Add in the diced cooked potatoes, celery, red onion, and dill. Stir to evenly mix with the mayo mixture. The potato salad taste better after 30 minutes to 1 hour after making. EASY VEGAN JACKFRUIT CURRY Lower the heat to low and sprinkle in the flour and stir. Cook 2 minutes. Pour in the vegetable stock, coconut cream and tomatoes.Raise the heat back up to medium. Stir and cook until the coconut cream has melted into the stock, about 2-3 minutes. Add the jackfruit. Bring to a boil then reduce heat to low.ASPARAGUS HUMMUS
Bring a large pot of salted water to a boil over high heat. Meanwhile, prepare an ice bath. Fill a bowl with ice water. Once the water is boiling, add the asparagus and cook just until the asparagus is tender, 2 to 3 minutes. Drain the asparagus and immediately plunge the asparagus into the ice water to stop the cooking process.PAPELÓN CON LIMÓN
Directly add the piloncillo sugar cone into a large heat resistant glass pitcher. Carefully pour the 4 cups of very hot water into the pitcher. Stirring occasionally, let the piloncillo completely dissolve into the water. This can take between 30-40 minutes. Once the sugar has completely dissolved, pour in the cold water and lime juice, andstir.
LENTIL AREPAS
First cook the lentils. In a medium saucepan add the lentil and water. Bring to a boil then reduce heat to low. Cover and cook until the lentils are done, about 20 minutes. Use a fine-mesh strainer to drain the lentils. Season with salt. Set aside until needed. In a large skillet heat the olive oil over medium high heat. PEAR SALAD WITH CANDIED PECANS AND BALSAMIC VINAIGRETTE Line a baking tray with parchment paper and set aside. Add the pecans to a medium non-stick skillet. Toast the pecans for a few minutes, about 3-4 minutes. Add the maple syrup; stir to combine. Cook for 2-3 minutes. Transfer the pecans to the parchment-linedTHYME & LOVE
Vegan Potato and Cheese Quesadillas. An easy recipe for Vegan Potato and Cheese Quesadillas that is perfect if you’re craving something comforting! Whenever I am short on time and need to make something quick, quesadillas are one of my go-to recipes. You only need a few ingredients to make these simple and delicious potato and cheesequesadillas.
VEGAN GOULASH
Instructions. Bring a large pot of water to boil; add salt. Cook the pasta according to the package instructions. Drain and set aside until needed. Meanwhile, in a large dutch oven or pot, heat the olive oil over medium heat. Add the onion and green pepper; cook 10-12 minutes,or until softened.
VEGAN 7 LAYER SALAD
For the coconut bacon, preheat the oven to 350 F. Line a baking sheet with parchment paper. In a medium mixing bowl, add the coconut flakes, coconut aminos, maple syrup, liquid smoke, salt and pepper. Stir to evenly coat the coconut flakes. Bake the coconut for 12 minutes, flipping halfway through. TRAVERSE CITY ALE TRAIL TRAVEL GUIDE Traverse City Ale Trail Travel Guide is a great way to experience the booming craft beer scene in Traverse City. When planning a vacation to Traverse City in Northern Michigan, craft beer might not be first thing that comes to mind. RECIPES USING SOY CHORIZO Just one bite, it is easy to see why it’s a fan favorite. It’s spicy, zesty, and only takes a few minutes to cook. It is also very inexpensive—only $2.29 a package. Many people wonder if you have to remove the chorizo from the casing before cooking it. Since the casing is plastic, it is important to remove the Soy Chorizo from the casingBASIC CASHEW CREMA
Basic Cashew Crema is a versatile Vegan Mexican crema that can be used in so many ways. Crema is a staple condiment in Mexican cooking. For a Vegan version, cashews are VEGAN RHUBARB MUFFINS Preheat the oven to 350 degrees F. Grease two 12 cup muffin pans or line with paper cups. In a small bowl combine the almond milk with apple cider vinegar. Set aside. In a medium bowl, stir together the flour, baking soda, baking powder, cinnamon, nutmeg and VEGAN BLUEBERRY BANANA CAKE Preheat the oven to 350 °F. Lightly grease two 9-inch round cake pans and line the bottoms with parchment paper. In a large mixing bowl, whisk together the mashed bananas, coconut milk, oil, vinegar, and vanilla. In a medium mixing bowl, whisk together four, sugar, baking powder, baking soda, cinnamon and salt. CARROT RAISIN MUFFINS Instructions. Preheat the oven to 400 F. Line a 12 muffin pan with liners. Add the raisins to a small bowl. Cover with hot water. Let soak for a few minutes. In a large mixing bowl, add the flour, baking powder, baking soda, cinnamon, salt and sugar. Whisk until combined, Make a well in the center. ZUCCHINI CARROT CAKE Preheat the oven to 350 degrees F. Grease a 9 by 13 cake pan. Set aside. Start by making the flax eggs. In a bowl combine the ground flaxseed with the water. Whisk together until the flaxseed is evenly mixed with the water. Set in the refrigerator for 10 minutes. In a large mixing bowl add the flax eggs and sugar.THYME & LOVE
Vegan Potato and Cheese Quesadillas. An easy recipe for Vegan Potato and Cheese Quesadillas that is perfect if you’re craving something comforting! Whenever I am short on time and need to make something quick, quesadillas are one of my go-to recipes. You only need a few ingredients to make these simple and delicious potato and cheesequesadillas.
VEGAN GOULASH
Instructions. Bring a large pot of water to boil; add salt. Cook the pasta according to the package instructions. Drain and set aside until needed. Meanwhile, in a large dutch oven or pot, heat the olive oil over medium heat. Add the onion and green pepper; cook 10-12 minutes,or until softened.
VEGAN 7 LAYER SALAD
For the coconut bacon, preheat the oven to 350 F. Line a baking sheet with parchment paper. In a medium mixing bowl, add the coconut flakes, coconut aminos, maple syrup, liquid smoke, salt and pepper. Stir to evenly coat the coconut flakes. Bake the coconut for 12 minutes, flipping halfway through. TRAVERSE CITY ALE TRAIL TRAVEL GUIDE Traverse City Ale Trail Travel Guide is a great way to experience the booming craft beer scene in Traverse City. When planning a vacation to Traverse City in Northern Michigan, craft beer might not be first thing that comes to mind. RECIPES USING SOY CHORIZO Just one bite, it is easy to see why it’s a fan favorite. It’s spicy, zesty, and only takes a few minutes to cook. It is also very inexpensive—only $2.29 a package. Many people wonder if you have to remove the chorizo from the casing before cooking it. Since the casing is plastic, it is important to remove the Soy Chorizo from the casingBASIC CASHEW CREMA
Basic Cashew Crema is a versatile Vegan Mexican crema that can be used in so many ways. Crema is a staple condiment in Mexican cooking. For a Vegan version, cashews are VEGAN RHUBARB MUFFINS Preheat the oven to 350 degrees F. Grease two 12 cup muffin pans or line with paper cups. In a small bowl combine the almond milk with apple cider vinegar. Set aside. In a medium bowl, stir together the flour, baking soda, baking powder, cinnamon, nutmeg and VEGAN BLUEBERRY BANANA CAKE Preheat the oven to 350 °F. Lightly grease two 9-inch round cake pans and line the bottoms with parchment paper. In a large mixing bowl, whisk together the mashed bananas, coconut milk, oil, vinegar, and vanilla. In a medium mixing bowl, whisk together four, sugar, baking powder, baking soda, cinnamon and salt. CARROT RAISIN MUFFINS Instructions. Preheat the oven to 400 F. Line a 12 muffin pan with liners. Add the raisins to a small bowl. Cover with hot water. Let soak for a few minutes. In a large mixing bowl, add the flour, baking powder, baking soda, cinnamon, salt and sugar. Whisk until combined, Make a well in the center. ZUCCHINI CARROT CAKE Preheat the oven to 350 degrees F. Grease a 9 by 13 cake pan. Set aside. Start by making the flax eggs. In a bowl combine the ground flaxseed with the water. Whisk together until the flaxseed is evenly mixed with the water. Set in the refrigerator for 10 minutes. In a large mixing bowl add the flax eggs and sugar.THYME & LOVE
Vegan Potato and Cheese Quesadillas. An easy recipe for Vegan Potato and Cheese Quesadillas that is perfect if you’re craving something comforting! Whenever I am short on time and need to make something quick, quesadillas are one of my go-to recipes. You only need a few ingredients to make these simple and delicious potato and cheesequesadillas.
HOMEMADE CATALINA DRESSING To a blender, add the ketchup, vinegar, sugar, paprika, onion powder, garlic powder, celery seed, Worcestershire sauce, salt and pepper to taste. Blend until combined. With the blender running, stream in the oil. Blend until emulsified. Taste and adjust seasonings if needed. ORANGE GINGER BAKED TOFU Instructions. In a mixing bowl, combine the orange zest, orange juice, olive oil, agave nectar, garlic, ginger, smoked paprika, cumin, salt, and pepper. Whisk the ingredients together until everything is incorporated. Set aside. Cut the tofu into 8 slices, about 1/2 inchthick. Place
VEGAN TRES LECHES CAKE For the cake: Preheat the oven to 350 F and grease an 8 by 8 baking pan. First make the cake. In a large mixing bowl, whisk together the soy milk and lemon juice. Let sit for a few minutes until the mixture begins to curdle. Stir in the oil, sugar, and vanilla and whisk untilsmooth.
VEGAN CHORIZO NOODLE CASSEROLE Carefully transfer the toasted pasta into a 9 by 13 casserole dish. In the same pan, heat the remaining oil over medium heat. Add the onion and cook 3-4 minutes, until it softens. Add the garlic and cook 30 seconds more. Remove the vegan chorizo from the casing and add to VEGAN BBQ RANCH CHICKEN SALAD Vegan BBQ Ranch Chicken Salad is a great way to incorporate more meatless options into your daily meal plan. The salad will satisfy both vegetarians and omnivores. The BBQ Chik’n Nuggets are the perfect addition to the salad. I love adding some diced avocado, corn, and tomatoes to the salad. MASHED POTATO ENCHILADAS Add the thawed corn and cook for 3-5 minutes. Add the cooked Mashed Potatoes and cook for a few more minutes, making sure to fully incorporate the corn into the potatoes. Set aside until ready to assemble the enchiladas. Heat a large skillet or comal over medium heat. Heat each tortilla for 15-30 seconds on each side. ZUCCHINI BREAD MINI LOAVES Instructions. Preheat the oven to 350 degrees F. Grease and flour a 4 mini loaf pan that measures 5 x 3". In a large mixing bowl, mix together the flaxseed and water. Set aside for 5-10 minutes, or until the flax egg forms. Add the brown sugar to the flaxseed mixture andcream together.
EASY VEGAN JACKFRUIT CURRY Lower the heat to low and sprinkle in the flour and stir. Cook 2 minutes. Pour in the vegetable stock, coconut cream and tomatoes.Raise the heat back up to medium. Stir and cook until the coconut cream has melted into the stock, about 2-3 minutes. Add the jackfruit. Bring to a boil then reduce heat to low. CELERIAC AND POTATO SOUP Heat a dutch oven or large soup pot over medium heat. Once heated add the olive oil. Add the diced leek and cook until it starts to soften, about 8 minutes. Then add the garlic and cook for 1 minute. Add the cumin stir and cook for 30 seconds. Add the cleaned andTHYME & LOVE
Vegan Potato and Cheese Quesadillas. An easy recipe for Vegan Potato and Cheese Quesadillas that is perfect if you’re craving something comforting! Whenever I am short on time and need to make something quick, quesadillas are one of my go-to recipes. You only need a few ingredients to make these simple and delicious potato and cheesequesadillas.
VEGAN GOULASH
Instructions. Bring a large pot of water to boil; add salt. Cook the pasta according to the package instructions. Drain and set aside until needed. Meanwhile, in a large dutch oven or pot, heat the olive oil over medium heat. Add the onion and green pepper; cook 10-12 minutes,or until softened.
VEGAN 7 LAYER SALAD
For the coconut bacon, preheat the oven to 350 F. Line a baking sheet with parchment paper. In a medium mixing bowl, add the coconut flakes, coconut aminos, maple syrup, liquid smoke, salt and pepper. Stir to evenly coat the coconut flakes. Bake the coconut for 12 minutes, flipping halfway through. TRAVERSE CITY ALE TRAIL TRAVEL GUIDE Traverse City Ale Trail Travel Guide is a great way to experience the booming craft beer scene in Traverse City. When planning a vacation to Traverse City in Northern Michigan, craft beer might not be first thing that comes to mind. RECIPES USING SOY CHORIZO Just one bite, it is easy to see why it’s a fan favorite. It’s spicy, zesty, and only takes a few minutes to cook. It is also very inexpensive—only $2.29 a package. Many people wonder if you have to remove the chorizo from the casing before cooking it. Since the casing is plastic, it is important to remove the Soy Chorizo from the casingBASIC CASHEW CREMA
Basic Cashew Crema is a versatile Vegan Mexican crema that can be used in so many ways. Crema is a staple condiment in Mexican cooking. For a Vegan version, cashews are VEGAN RHUBARB MUFFINS Preheat the oven to 350 degrees F. Grease two 12 cup muffin pans or line with paper cups. In a small bowl combine the almond milk with apple cider vinegar. Set aside. In a medium bowl, stir together the flour, baking soda, baking powder, cinnamon, nutmeg and VEGAN BLUEBERRY BANANA CAKE Preheat the oven to 350 °F. Lightly grease two 9-inch round cake pans and line the bottoms with parchment paper. In a large mixing bowl, whisk together the mashed bananas, coconut milk, oil, vinegar, and vanilla. In a medium mixing bowl, whisk together four, sugar, baking powder, baking soda, cinnamon and salt. CARROT RAISIN MUFFINS Instructions. Preheat the oven to 400 F. Line a 12 muffin pan with liners. Add the raisins to a small bowl. Cover with hot water. Let soak for a few minutes. In a large mixing bowl, add the flour, baking powder, baking soda, cinnamon, salt and sugar. Whisk until combined, Make a well in the center. ZUCCHINI CARROT CAKE Preheat the oven to 350 degrees F. Grease a 9 by 13 cake pan. Set aside. Start by making the flax eggs. In a bowl combine the ground flaxseed with the water. Whisk together until the flaxseed is evenly mixed with the water. Set in the refrigerator for 10 minutes. In a large mixing bowl add the flax eggs and sugar.THYME & LOVE
Vegan Potato and Cheese Quesadillas. An easy recipe for Vegan Potato and Cheese Quesadillas that is perfect if you’re craving something comforting! Whenever I am short on time and need to make something quick, quesadillas are one of my go-to recipes. You only need a few ingredients to make these simple and delicious potato and cheesequesadillas.
VEGAN GOULASH
Instructions. Bring a large pot of water to boil; add salt. Cook the pasta according to the package instructions. Drain and set aside until needed. Meanwhile, in a large dutch oven or pot, heat the olive oil over medium heat. Add the onion and green pepper; cook 10-12 minutes,or until softened.
VEGAN 7 LAYER SALAD
For the coconut bacon, preheat the oven to 350 F. Line a baking sheet with parchment paper. In a medium mixing bowl, add the coconut flakes, coconut aminos, maple syrup, liquid smoke, salt and pepper. Stir to evenly coat the coconut flakes. Bake the coconut for 12 minutes, flipping halfway through. TRAVERSE CITY ALE TRAIL TRAVEL GUIDE Traverse City Ale Trail Travel Guide is a great way to experience the booming craft beer scene in Traverse City. When planning a vacation to Traverse City in Northern Michigan, craft beer might not be first thing that comes to mind. RECIPES USING SOY CHORIZO Just one bite, it is easy to see why it’s a fan favorite. It’s spicy, zesty, and only takes a few minutes to cook. It is also very inexpensive—only $2.29 a package. Many people wonder if you have to remove the chorizo from the casing before cooking it. Since the casing is plastic, it is important to remove the Soy Chorizo from the casingBASIC CASHEW CREMA
Basic Cashew Crema is a versatile Vegan Mexican crema that can be used in so many ways. Crema is a staple condiment in Mexican cooking. For a Vegan version, cashews are VEGAN RHUBARB MUFFINS Preheat the oven to 350 degrees F. Grease two 12 cup muffin pans or line with paper cups. In a small bowl combine the almond milk with apple cider vinegar. Set aside. In a medium bowl, stir together the flour, baking soda, baking powder, cinnamon, nutmeg and VEGAN BLUEBERRY BANANA CAKE Preheat the oven to 350 °F. Lightly grease two 9-inch round cake pans and line the bottoms with parchment paper. In a large mixing bowl, whisk together the mashed bananas, coconut milk, oil, vinegar, and vanilla. In a medium mixing bowl, whisk together four, sugar, baking powder, baking soda, cinnamon and salt. CARROT RAISIN MUFFINS Instructions. Preheat the oven to 400 F. Line a 12 muffin pan with liners. Add the raisins to a small bowl. Cover with hot water. Let soak for a few minutes. In a large mixing bowl, add the flour, baking powder, baking soda, cinnamon, salt and sugar. Whisk until combined, Make a well in the center. ZUCCHINI CARROT CAKE Preheat the oven to 350 degrees F. Grease a 9 by 13 cake pan. Set aside. Start by making the flax eggs. In a bowl combine the ground flaxseed with the water. Whisk together until the flaxseed is evenly mixed with the water. Set in the refrigerator for 10 minutes. In a large mixing bowl add the flax eggs and sugar.THYME & LOVE
Vegan Potato and Cheese Quesadillas. An easy recipe for Vegan Potato and Cheese Quesadillas that is perfect if you’re craving something comforting! Whenever I am short on time and need to make something quick, quesadillas are one of my go-to recipes. You only need a few ingredients to make these simple and delicious potato and cheesequesadillas.
HOMEMADE CATALINA DRESSING To a blender, add the ketchup, vinegar, sugar, paprika, onion powder, garlic powder, celery seed, Worcestershire sauce, salt and pepper to taste. Blend until combined. With the blender running, stream in the oil. Blend until emulsified. Taste and adjust seasonings if needed. ORANGE GINGER BAKED TOFU Instructions. In a mixing bowl, combine the orange zest, orange juice, olive oil, agave nectar, garlic, ginger, smoked paprika, cumin, salt, and pepper. Whisk the ingredients together until everything is incorporated. Set aside. Cut the tofu into 8 slices, about 1/2 inchthick. Place
VEGAN TRES LECHES CAKE For the cake: Preheat the oven to 350 F and grease an 8 by 8 baking pan. First make the cake. In a large mixing bowl, whisk together the soy milk and lemon juice. Let sit for a few minutes until the mixture begins to curdle. Stir in the oil, sugar, and vanilla and whisk untilsmooth.
VEGAN CHORIZO NOODLE CASSEROLE Carefully transfer the toasted pasta into a 9 by 13 casserole dish. In the same pan, heat the remaining oil over medium heat. Add the onion and cook 3-4 minutes, until it softens. Add the garlic and cook 30 seconds more. Remove the vegan chorizo from the casing and add to VEGAN BBQ RANCH CHICKEN SALAD Vegan BBQ Ranch Chicken Salad is a great way to incorporate more meatless options into your daily meal plan. The salad will satisfy both vegetarians and omnivores. The BBQ Chik’n Nuggets are the perfect addition to the salad. I love adding some diced avocado, corn, and tomatoes to the salad. MASHED POTATO ENCHILADAS Add the thawed corn and cook for 3-5 minutes. Add the cooked Mashed Potatoes and cook for a few more minutes, making sure to fully incorporate the corn into the potatoes. Set aside until ready to assemble the enchiladas. Heat a large skillet or comal over medium heat. Heat each tortilla for 15-30 seconds on each side. ZUCCHINI BREAD MINI LOAVES Instructions. Preheat the oven to 350 degrees F. Grease and flour a 4 mini loaf pan that measures 5 x 3". In a large mixing bowl, mix together the flaxseed and water. Set aside for 5-10 minutes, or until the flax egg forms. Add the brown sugar to the flaxseed mixture andcream together.
EASY VEGAN JACKFRUIT CURRY Lower the heat to low and sprinkle in the flour and stir. Cook 2 minutes. Pour in the vegetable stock, coconut cream and tomatoes.Raise the heat back up to medium. Stir and cook until the coconut cream has melted into the stock, about 2-3 minutes. Add the jackfruit. Bring to a boil then reduce heat to low. CELERIAC AND POTATO SOUP Heat a dutch oven or large soup pot over medium heat. Once heated add the olive oil. Add the diced leek and cook until it starts to soften, about 8 minutes. Then add the garlic and cook for 1 minute. Add the cumin stir and cook for 30 seconds. Add the cleaned andTHYME & LOVE
This recipe for Potato Chickpea Curry is an easy plant-based curry packed with flavor. Serve with steamed white rice and naan bread for a hearty, satisfying meatless meal.VEGAN GOULASH
Inspired by the MIdwest classic goulash, this Vegan Goulash features Beyond Beef and couldn't be easier to make. This pasta recipe is afamily favorite!
VEGAN 7 LAYER SALAD
Vegan 7 Layer Salad is an updated version of a traditional Midwest layered salad. It is even better the next day! This salad is a holiday favorite and great for making ahead of time. TRAVERSE CITY ALE TRAIL TRAVEL GUIDE Traverse City Ale Trail Travel Guide is a great way to experience the booming craft beer scene in Traverse City. When planning a vacation to Traverse City in Northern Michigan, craft beer might not be first thing that comes to mind. VEGAN RHUBARB MUFFINS Instructions. Preheat the oven to 350 degrees F. Grease two 12 cup muffin pans or line with paper cups. In a small bowl combine the almond milk with apple cider vinegar.BASIC CASHEW CREMA
Basic Cashew Crema is a versatile Vegan Mexican crema that can be used in so many ways. Crema is a staple condiment in Mexican cooking. For a Vegan version, cashews are JACKFRUIT BURRITO BOWLS Looking to switch up taco night? These Jackfruit Burrito Bowls are perfect if you are in need of new jackfruit recipe! Vegan burrito bowls are loaded with jackfruit simmered in a flavorful Mexican chile sauce, classic Mexican white rice and topped with pickled red onionsand jalapeños.
RECIPES USING SOY CHORIZO Trader Joe's Soy Chorizo is a favorite among vegans and carnivores. This round-up will show you how to cook soy chorizo. CARROT RAISIN MUFFINS Instructions. Preheat the oven to 400 F. Line a 12 muffin pan with liners.; Add the raisins to a small bowl. Cover with hot water. Let soak for a few minutes. In a large mixing bowl, add the flour, baking powder, baking soda, cinnamon, salt and sugar. ZUCCHINI CARROT CAKE Moist, tender Zucchini Carrot Cake with a cream cheese frosting is a cake that everyone will love. This cake is everything. Right after photographing this Zucchini Carrot Cake, I took a bite and there may or may not have been a tear shed.Just one bite took me right back to my Grandma’s kitchen.THYME & LOVE
This recipe for Potato Chickpea Curry is an easy plant-based curry packed with flavor. Serve with steamed white rice and naan bread for a hearty, satisfying meatless meal.VEGAN GOULASH
Inspired by the MIdwest classic goulash, this Vegan Goulash features Beyond Beef and couldn't be easier to make. This pasta recipe is afamily favorite!
VEGAN 7 LAYER SALAD
Vegan 7 Layer Salad is an updated version of a traditional Midwest layered salad. It is even better the next day! This salad is a holiday favorite and great for making ahead of time. TRAVERSE CITY ALE TRAIL TRAVEL GUIDE Traverse City Ale Trail Travel Guide is a great way to experience the booming craft beer scene in Traverse City. When planning a vacation to Traverse City in Northern Michigan, craft beer might not be first thing that comes to mind. VEGAN RHUBARB MUFFINS Instructions. Preheat the oven to 350 degrees F. Grease two 12 cup muffin pans or line with paper cups. In a small bowl combine the almond milk with apple cider vinegar.BASIC CASHEW CREMA
Basic Cashew Crema is a versatile Vegan Mexican crema that can be used in so many ways. Crema is a staple condiment in Mexican cooking. For a Vegan version, cashews are JACKFRUIT BURRITO BOWLS Looking to switch up taco night? These Jackfruit Burrito Bowls are perfect if you are in need of new jackfruit recipe! Vegan burrito bowls are loaded with jackfruit simmered in a flavorful Mexican chile sauce, classic Mexican white rice and topped with pickled red onionsand jalapeños.
RECIPES USING SOY CHORIZO Trader Joe's Soy Chorizo is a favorite among vegans and carnivores. This round-up will show you how to cook soy chorizo. CARROT RAISIN MUFFINS Instructions. Preheat the oven to 400 F. Line a 12 muffin pan with liners.; Add the raisins to a small bowl. Cover with hot water. Let soak for a few minutes. In a large mixing bowl, add the flour, baking powder, baking soda, cinnamon, salt and sugar. ZUCCHINI CARROT CAKE Moist, tender Zucchini Carrot Cake with a cream cheese frosting is a cake that everyone will love. This cake is everything. Right after photographing this Zucchini Carrot Cake, I took a bite and there may or may not have been a tear shed.Just one bite took me right back to my Grandma’s kitchen.THYME & LOVE
This recipe for Potato Chickpea Curry is an easy plant-based curry packed with flavor. Serve with steamed white rice and naan bread for a hearty, satisfying meatless meal. ORANGE GINGER BAKED TOFU Orange Ginger Backed Tofu is packed full of bright citrusy flavor with an orange + ginger marinate that is easy to make + only requires a fewingredients.
EASY VEGAN JACKFRUIT CURRY This Easy Vegan Jackfruit Curry is creamy, hearty and perfect for cold winter nights!. If you’ve never tried jackfruit before, this curry is a get recipe to give it a try! For a complete meal, I love serving this plant-based curry over rice. ZUCCHINI BREAD MINI LOAVES Instructions. Preheat the oven to 350 degrees F. Grease and flour a 4 mini loaf pan that measures 5 x 3". In a large mixing bowl, mix together the flaxseed and water. VEGAN TRES LECHES CAKE Instructions For the cake: Preheat the oven to 350 F and grease an 8 by 8 baking pan. First make the cake. In a large mixing bowl, whisk together the soy milk and lemon juice. MASHED POTATO ENCHILADAS Mashed Potatoes are one of my favorite comfort foods. No matter the time of year, I love making a big batch of mashed potatoes. I usually have leftovers and I HOMEMADE CATALINA DRESSING Ingredients. 1/3 Cup Ketchup 1/3 Cup Red Wine Vinegar 1/4 Cup Cane Sugar 1 Tsp Paprika 1/2 Tsp Onion Powder 1/2 Tsp Garlic Powder VEGAN BBQ RANCH CHICKEN SALAD Vegan BBQ Ranch Chicken Salad is a great way to incorporate more meatless options into your daily meal plan. The salad will satisfy both vegetarians and omnivores. The BBQ Chik’n Nuggets are the perfect addition to the salad. I love adding some diced avocado, corn, and tomatoes to the salad. CRANBERRY HIBISCUS SAUCE Instructions. Place the hibiscus leaves, clove, and cinnamon stick in a piece of cheesecloth and tightly tie into a bundle. Set aside. In a medium saucepan over medium high MEXICAN CANDIED SWEET POTATOES {CAMOTES Happy November! I can’t believe that it is already November. November 1st marks the start of Dia de los Muertos in Mexico with Dia de los Angelitos (Day of the Little Angels), which honors the infants and children who have been lost. Dia de los Muertos, which honors adult family members that they have lost, starts on November 2nd. On Dia de los Muertos it is believed that the souls of the RECIPES USING SOY CHORIZO Just one bite, it is easy to see why it’s a fan favorite. It’s spicy, zesty, and only takes a few minutes to cook. It is also very inexpensive—only $2.29 a package. Many people wonder if you have to remove the chorizo from the casing before cooking it. Since the casing is plastic, it is important to remove the Soy Chorizo from the casingVEGAN GOULASH
Instructions. Bring a large pot of water to boil; add salt. Cook the pasta according to the package instructions. Drain and set aside until needed. Meanwhile, in a large dutch oven or pot, heat the olive oil over medium heat. Add the onion and green pepper; cook 10-12 minutes,or until softened.
VEGAN 7 LAYER SALAD
For the coconut bacon, preheat the oven to 350 F. Line a baking sheet with parchment paper. In a medium mixing bowl, add the coconut flakes, coconut aminos, maple syrup, liquid smoke, salt and pepper. Stir to evenly coat the coconut flakes. Bake the coconut for 12 minutes, flipping halfway through. VEGAN RHUBARB MUFFINS Preheat the oven to 350 degrees F. Grease two 12 cup muffin pans or line with paper cups. In a small bowl combine the almond milk with apple cider vinegar. Set aside. In a medium bowl, stir together the flour, baking soda, baking powder, cinnamon, nutmeg andBASIC CASHEW CREMA
Basic Cashew Crema is a versatile Vegan Mexican crema that can be used in so many ways. Crema is a staple condiment in Mexican cooking. For a Vegan version, cashews are HOMEMADE CATALINA DRESSING To a blender, add the ketchup, vinegar, sugar, paprika, onion powder, garlic powder, celery seed, Worcestershire sauce, salt and pepper to taste. Blend until combined. With the blender running, stream in the oil. Blend until emulsified. Taste and adjust seasonings if needed. VEGAN TRES LECHES CAKE For the cake: Preheat the oven to 350 F and grease an 8 by 8 baking pan. First make the cake. In a large mixing bowl, whisk together the soy milk and lemon juice. Let sit for a few minutes until the mixture begins to curdle. Stir in the oil, sugar, and vanilla and whisk untilsmooth.
TRAVERSE CITY ALE TRAIL TRAVEL GUIDE Traverse City Ale Trail Travel Guide is a great way to experience the booming craft beer scene in Traverse City. When planning a vacation to Traverse City in Northern Michigan, craft beer might not be first thing that comes to mind. CARROT RAISIN MUFFINS Instructions. Preheat the oven to 400 F. Line a 12 muffin pan with liners. Add the raisins to a small bowl. Cover with hot water. Let soak for a few minutes. In a large mixing bowl, add the flour, baking powder, baking soda, cinnamon, salt and sugar. Whisk until combined, Make a well in the center. MARGARITA SALAD WITH TEQUILA LIME DRESSING The dressing is really simple and only a few ingredients are needed: extra virgin olive oil, tequila, fresh lime juice, agave nectar and salt. That is it. Make sure to use good quality ingredients for the dressing. It really does make a difference. If you aren’t sure on how strong of a tequila taste you want, start with about 1/2tablespoon
RECIPES USING SOY CHORIZO Just one bite, it is easy to see why it’s a fan favorite. It’s spicy, zesty, and only takes a few minutes to cook. It is also very inexpensive—only $2.29 a package. Many people wonder if you have to remove the chorizo from the casing before cooking it. Since the casing is plastic, it is important to remove the Soy Chorizo from the casingVEGAN GOULASH
Instructions. Bring a large pot of water to boil; add salt. Cook the pasta according to the package instructions. Drain and set aside until needed. Meanwhile, in a large dutch oven or pot, heat the olive oil over medium heat. Add the onion and green pepper; cook 10-12 minutes,or until softened.
VEGAN 7 LAYER SALAD
For the coconut bacon, preheat the oven to 350 F. Line a baking sheet with parchment paper. In a medium mixing bowl, add the coconut flakes, coconut aminos, maple syrup, liquid smoke, salt and pepper. Stir to evenly coat the coconut flakes. Bake the coconut for 12 minutes, flipping halfway through. VEGAN RHUBARB MUFFINS Preheat the oven to 350 degrees F. Grease two 12 cup muffin pans or line with paper cups. In a small bowl combine the almond milk with apple cider vinegar. Set aside. In a medium bowl, stir together the flour, baking soda, baking powder, cinnamon, nutmeg andBASIC CASHEW CREMA
Basic Cashew Crema is a versatile Vegan Mexican crema that can be used in so many ways. Crema is a staple condiment in Mexican cooking. For a Vegan version, cashews are HOMEMADE CATALINA DRESSING To a blender, add the ketchup, vinegar, sugar, paprika, onion powder, garlic powder, celery seed, Worcestershire sauce, salt and pepper to taste. Blend until combined. With the blender running, stream in the oil. Blend until emulsified. Taste and adjust seasonings if needed. VEGAN TRES LECHES CAKE For the cake: Preheat the oven to 350 F and grease an 8 by 8 baking pan. First make the cake. In a large mixing bowl, whisk together the soy milk and lemon juice. Let sit for a few minutes until the mixture begins to curdle. Stir in the oil, sugar, and vanilla and whisk untilsmooth.
TRAVERSE CITY ALE TRAIL TRAVEL GUIDE Traverse City Ale Trail Travel Guide is a great way to experience the booming craft beer scene in Traverse City. When planning a vacation to Traverse City in Northern Michigan, craft beer might not be first thing that comes to mind. CARROT RAISIN MUFFINS Instructions. Preheat the oven to 400 F. Line a 12 muffin pan with liners. Add the raisins to a small bowl. Cover with hot water. Let soak for a few minutes. In a large mixing bowl, add the flour, baking powder, baking soda, cinnamon, salt and sugar. Whisk until combined, Make a well in the center. MARGARITA SALAD WITH TEQUILA LIME DRESSING The dressing is really simple and only a few ingredients are needed: extra virgin olive oil, tequila, fresh lime juice, agave nectar and salt. That is it. Make sure to use good quality ingredients for the dressing. It really does make a difference. If you aren’t sure on how strong of a tequila taste you want, start with about 1/2tablespoon
GRILLED BBQ BAKED BEANS what’s in the baked beans. Onion-I always like adding an onion baked beans.I think it adds so much flavor to the beans. Jalapeno– For a little kick, I like to add a jalapeno.If you don’t want the beans to be really spicy, you could use a green bell pepper instead. VEGAN TRES LECHES CAKE For the cake: Preheat the oven to 350 F and grease an 8 by 8 baking pan. First make the cake. In a large mixing bowl, whisk together the soy milk and lemon juice. Let sit for a few minutes until the mixture begins to curdle. Stir in the oil, sugar, and vanilla and whisk untilsmooth.
HOMEMADE CATALINA DRESSING To a blender, add the ketchup, vinegar, sugar, paprika, onion powder, garlic powder, celery seed, Worcestershire sauce, salt and pepper to taste. Blend until combined. With the blender running, stream in the oil. Blend until emulsified. Taste and adjust seasonings if needed. VEGAN DOUBLE CHOCOLATE COOKIES Instructions. Preheat the oven to 350°F. Lightly grease two rimmed baking sheets. In a large bowl, cream together the oil and sugar until light and fluffy. Add the applesauce and milk and mix gently. Mix in the vanilla extract. Add 1 cup of the flour, along with EASY VEGAN JACKFRUIT CURRY Lower the heat to low and sprinkle in the flour and stir. Cook 2 minutes. Pour in the vegetable stock, coconut cream and tomatoes.Raise the heat back up to medium. Stir and cook until the coconut cream has melted into the stock, about 2-3 minutes. Add the jackfruit. Bring to a boil then reduce heat to low. RHUBARB WILD RICE PILAF Instructions. Cook the wild rice according to the package directions. Set aside. Heat the oil in a large, deep skillet over medium-high heat. Add the onion and cook 5-7 minutes. Add the garlic and cook for 1 minute. Deglaze the pan with the white wine and stir. Cook until most of the liquid has evaporated. VEGAN CARROT COOKIES Preheat the oven to 400 F. Line two baking sheets with parchment paper. In a large mixer bowl, add the vegetable shortening and vegan butter. Use a hand mixer until creamed together. Add the sugar and mix until incorporated. Next, add the cooked carrots and mix. Finally add in the aquafaba and mix until incorporated.LENTIL AREPAS
First cook the lentils. In a medium saucepan add the lentil and water. Bring to a boil then reduce heat to low. Cover and cook until the lentils are done, about 20 minutes. Use a fine-mesh strainer to drain the lentils. Season with salt. Set aside until needed. In a large skillet heat the olive oil over medium high heat. ZUCCHINI BREAD MINI LOAVES Instructions. Preheat the oven to 350 degrees F. Grease and flour a 4 mini loaf pan that measures 5 x 3". In a large mixing bowl, mix together the flaxseed and water. Set aside for 5-10 minutes, or until the flax egg forms. Add the brown sugar to the flaxseed mixture andcream together.
INSTANT POT FROZEN MEATBALLS WITH PASTA Put the lid on the Pot and set the knob to Sealing. Press the Pressure Cook (or Manual) button or dial, and then the + or - button to choose 5 minutes. The pot may take up to 20-30 minutes to get to pressure, due to the frozen meatballs! When the pasta is done cooking, do a Quick Release of the pressure until the pin drops. RECIPES USING SOY CHORIZO It’s spicy, zesty, and only takes a few minutes to cook. It is also very inexpensive—only $2.29 a package. Many people wonder if you have to remove the chorizo from the casing before cooking it. Since the casing is plastic, it is important to remove the Soy Chorizo from the casing before cooking it. There are quite a few other brands ofVEGAN GOULASH
Instructions. Bring a large pot of water to boil; add salt. Cook the pasta according to the package instructions. Drain and set aside until needed. Meanwhile, in a large dutch oven or pot, heat the olive oil over medium heat. Add the onion and green pepper; cook 10-12 minutes,or until softened.
VEGAN 7 LAYER SALAD
For the coconut bacon, preheat the oven to 350 F. Line a baking sheet with parchment paper. In a medium mixing bowl, add the coconut flakes, coconut aminos, maple syrup, liquid smoke, salt and pepper. Stir to evenly coat the coconut flakes. Bake the coconut for 12 minutes, flipping halfway through. TRAVERSE CITY ALE TRAIL TRAVEL GUIDE Traverse City Ale Trail Travel Guide is a great way to experience the booming craft beer scene in Traverse City. When planning a vacation to Traverse City in Northern Michigan, craft beer might not be first thing that comes to mind.BASIC CASHEW CREMA
Basic Cashew Crema is a versatile Vegan Mexican crema that can be used in so many ways. Crema is a staple condiment in Mexican cooking. For a Vegan version, cashews are VEGAN RHUBARB MUFFINS Preheat the oven to 350 degrees F. Grease two 12 cup muffin pans or line with paper cups. In a small bowl combine the almond milk with apple cider vinegar. Set aside. In a medium bowl, stir together the flour, baking soda, baking powder, cinnamon, nutmeg and VEGAN TRES LECHES CAKE For the cake: Preheat the oven to 350 F and grease an 8 by 8 baking pan. First make the cake. In a large mixing bowl, whisk together the soy milk and lemon juice. Let sit for a few minutes until the mixture begins to curdle. Stir in the oil, sugar, and vanilla and whisk untilsmooth.
CARROT RAISIN MUFFINS Instructions. Preheat the oven to 400 F. Line a 12 muffin pan with liners. Add the raisins to a small bowl. Cover with hot water. Let soak for a few minutes. In a large mixing bowl, add the flour, baking powder, baking soda, cinnamon, salt and sugar. Whisk until combined, Make a well in the center. ZUCCHINI BREAD MINI LOAVES Instructions. Preheat the oven to 350 degrees F. Grease and flour a 4 mini loaf pan that measures 5 x 3". In a large mixing bowl, mix together the flaxseed and water. Set aside for 5-10 minutes, or until the flax egg forms. Add the brown sugar to the flaxseed mixture andcream together.
ZUCCHINI CARROT CAKE Preheat the oven to 350 degrees F. Grease a 9 by 13 cake pan. Set aside. Start by making the flax eggs. In a bowl combine the ground flaxseed with the water. Whisk together until the flaxseed is evenly mixed with the water. Set in the refrigerator for 10 minutes. In a large mixing bowl add the flax eggs and sugar. RECIPES USING SOY CHORIZO It’s spicy, zesty, and only takes a few minutes to cook. It is also very inexpensive—only $2.29 a package. Many people wonder if you have to remove the chorizo from the casing before cooking it. Since the casing is plastic, it is important to remove the Soy Chorizo from the casing before cooking it. There are quite a few other brands ofVEGAN GOULASH
Instructions. Bring a large pot of water to boil; add salt. Cook the pasta according to the package instructions. Drain and set aside until needed. Meanwhile, in a large dutch oven or pot, heat the olive oil over medium heat. Add the onion and green pepper; cook 10-12 minutes,or until softened.
VEGAN 7 LAYER SALAD
For the coconut bacon, preheat the oven to 350 F. Line a baking sheet with parchment paper. In a medium mixing bowl, add the coconut flakes, coconut aminos, maple syrup, liquid smoke, salt and pepper. Stir to evenly coat the coconut flakes. Bake the coconut for 12 minutes, flipping halfway through. TRAVERSE CITY ALE TRAIL TRAVEL GUIDE Traverse City Ale Trail Travel Guide is a great way to experience the booming craft beer scene in Traverse City. When planning a vacation to Traverse City in Northern Michigan, craft beer might not be first thing that comes to mind.BASIC CASHEW CREMA
Basic Cashew Crema is a versatile Vegan Mexican crema that can be used in so many ways. Crema is a staple condiment in Mexican cooking. For a Vegan version, cashews are VEGAN RHUBARB MUFFINS Preheat the oven to 350 degrees F. Grease two 12 cup muffin pans or line with paper cups. In a small bowl combine the almond milk with apple cider vinegar. Set aside. In a medium bowl, stir together the flour, baking soda, baking powder, cinnamon, nutmeg and VEGAN TRES LECHES CAKE For the cake: Preheat the oven to 350 F and grease an 8 by 8 baking pan. First make the cake. In a large mixing bowl, whisk together the soy milk and lemon juice. Let sit for a few minutes until the mixture begins to curdle. Stir in the oil, sugar, and vanilla and whisk untilsmooth.
CARROT RAISIN MUFFINS Instructions. Preheat the oven to 400 F. Line a 12 muffin pan with liners. Add the raisins to a small bowl. Cover with hot water. Let soak for a few minutes. In a large mixing bowl, add the flour, baking powder, baking soda, cinnamon, salt and sugar. Whisk until combined, Make a well in the center. ZUCCHINI BREAD MINI LOAVES Instructions. Preheat the oven to 350 degrees F. Grease and flour a 4 mini loaf pan that measures 5 x 3". In a large mixing bowl, mix together the flaxseed and water. Set aside for 5-10 minutes, or until the flax egg forms. Add the brown sugar to the flaxseed mixture andcream together.
ZUCCHINI CARROT CAKE Preheat the oven to 350 degrees F. Grease a 9 by 13 cake pan. Set aside. Start by making the flax eggs. In a bowl combine the ground flaxseed with the water. Whisk together until the flaxseed is evenly mixed with the water. Set in the refrigerator for 10 minutes. In a large mixing bowl add the flax eggs and sugar. JACKFRUIT BURRITO BOWLS While the jackfruit is cooking, make the rice. Add the rice to a bowl and cover with hot water. Let the rice soak for 5 minutes. Drain the rice using a fine mesh strainer and rinse with cold water until the water runs clear. Make sure to drain all the water from the rice. InPAPELÓN CON LIMÓN
Directly add the piloncillo sugar cone into a large heat resistant glass pitcher. Carefully pour the 4 cups of very hot water into the pitcher. Stirring occasionally, let the piloncillo completely dissolve into the water. This can take between 30-40 minutes. Once the sugar has completely dissolved, pour in the cold water and lime juice, andstir.
ORANGE GINGER BAKED TOFU Instructions. In a mixing bowl, combine the orange zest, orange juice, olive oil, agave nectar, garlic, ginger, smoked paprika, cumin, salt, and pepper. Whisk the ingredients together until everything is incorporated. Set aside. Cut the tofu into 8 slices, about 1/2 inchthick. Place
VEGAN STRAWBERRY PIE BARS Instructions. Preheat the oven to 350 F. Line an 8 x 8 baking pan with parchment paper. Make the crust and crumble by placing the oat flour, oats, brown sugar, cinnamon, baking soda and salt in a large mixing bowl; stir. Pour in the melted and cooled vegan butter and mix until combined and the dough starts to clump together. MARGARITA SALAD WITH TEQUILA LIME DRESSING The dressing is really simple and only a few ingredients are needed: extra virgin olive oil, tequila, fresh lime juice, agave nectar and salt. That is it. Make sure to use good quality ingredients for the dressing. It really does make a difference. If you aren’t sure on how strong of a tequila taste you want, start with about 1/2tablespoon
ZUCCHINI CARROT CAKE Preheat the oven to 350 degrees F. Grease a 9 by 13 cake pan. Set aside. Start by making the flax eggs. In a bowl combine the ground flaxseed with the water. Whisk together until the flaxseed is evenly mixed with the water. Set in the refrigerator for 10 minutes. In a large mixing bowl add the flax eggs and sugar. VEGAN BLUEBERRY BANANA CAKE Preheat the oven to 350 °F. Lightly grease two 9-inch round cake pans and line the bottoms with parchment paper. In a large mixing bowl, whisk together the mashed bananas, coconut milk, oil, vinegar, and vanilla. In a medium mixing bowl, whisk together four, sugar, baking powder, baking soda, cinnamon and salt. VEGAN BBQ RANCH CHICKEN SALAD Vegan BBQ Ranch Chicken Salad is a great way to incorporate more meatless options into your daily meal plan. The salad will satisfy both vegetarians and omnivores. The BBQ Chik’n Nuggets are the perfect addition to the salad. I love adding some diced avocado, corn, and tomatoes to the salad. RHUBARB WILD RICE PILAF Instructions. Cook the wild rice according to the package directions. Set aside. Heat the oil in a large, deep skillet over medium-high heat. Add the onion and cook 5-7 minutes. Add the garlic and cook for 1 minute. Deglaze the pan with the white wine and stir. Cook until most of the liquid has evaporated. MASHED POTATO ENCHILADAS Add the thawed corn and cook for 3-5 minutes. Add the cooked Mashed Potatoes and cook for a few more minutes, making sure to fully incorporate the corn into the potatoes. Set aside until ready to assemble the enchiladas. Heat a large skillet or comal over medium heat. Heat each tortilla for 15-30 seconds on each side. RECIPES USING SOY CHORIZO It’s spicy, zesty, and only takes a few minutes to cook. It is also very inexpensive—only $2.29 a package. Many people wonder if you have to remove the chorizo from the casing before cooking it. Since the casing is plastic, it is important to remove the Soy Chorizo from the casing before cooking it. There are quite a few other brands ofVEGAN GOULASH
Instructions. Bring a large pot of water to boil; add salt. Cook the pasta according to the package instructions. Drain and set aside until needed. Meanwhile, in a large dutch oven or pot, heat the olive oil over medium heat. Add the onion and green pepper; cook 10-12 minutes,or until softened.
VEGAN 7 LAYER SALAD
For the coconut bacon, preheat the oven to 350 F. Line a baking sheet with parchment paper. In a medium mixing bowl, add the coconut flakes, coconut aminos, maple syrup, liquid smoke, salt and pepper. Stir to evenly coat the coconut flakes. Bake the coconut for 12 minutes, flipping halfway through. TRAVERSE CITY ALE TRAIL TRAVEL GUIDE Traverse City Ale Trail Travel Guide is a great way to experience the booming craft beer scene in Traverse City. When planning a vacation to Traverse City in Northern Michigan, craft beer might not be first thing that comes to mind.BASIC CASHEW CREMA
Basic Cashew Crema is a versatile Vegan Mexican crema that can be used in so many ways. Crema is a staple condiment in Mexican cooking. For a Vegan version, cashews are VEGAN RHUBARB MUFFINS Preheat the oven to 350 degrees F. Grease two 12 cup muffin pans or line with paper cups. In a small bowl combine the almond milk with apple cider vinegar. Set aside. In a medium bowl, stir together the flour, baking soda, baking powder, cinnamon, nutmeg and VEGAN TRES LECHES CAKE For the cake: Preheat the oven to 350 F and grease an 8 by 8 baking pan. First make the cake. In a large mixing bowl, whisk together the soy milk and lemon juice. Let sit for a few minutes until the mixture begins to curdle. Stir in the oil, sugar, and vanilla and whisk untilsmooth.
CARROT RAISIN MUFFINS Instructions. Preheat the oven to 400 F. Line a 12 muffin pan with liners. Add the raisins to a small bowl. Cover with hot water. Let soak for a few minutes. In a large mixing bowl, add the flour, baking powder, baking soda, cinnamon, salt and sugar. Whisk until combined, Make a well in the center. ZUCCHINI BREAD MINI LOAVES Instructions. Preheat the oven to 350 degrees F. Grease and flour a 4 mini loaf pan that measures 5 x 3". In a large mixing bowl, mix together the flaxseed and water. Set aside for 5-10 minutes, or until the flax egg forms. Add the brown sugar to the flaxseed mixture andcream together.
ZUCCHINI CARROT CAKE Preheat the oven to 350 degrees F. Grease a 9 by 13 cake pan. Set aside. Start by making the flax eggs. In a bowl combine the ground flaxseed with the water. Whisk together until the flaxseed is evenly mixed with the water. Set in the refrigerator for 10 minutes. In a large mixing bowl add the flax eggs and sugar. RECIPES USING SOY CHORIZO It’s spicy, zesty, and only takes a few minutes to cook. It is also very inexpensive—only $2.29 a package. Many people wonder if you have to remove the chorizo from the casing before cooking it. Since the casing is plastic, it is important to remove the Soy Chorizo from the casing before cooking it. There are quite a few other brands ofVEGAN GOULASH
Instructions. Bring a large pot of water to boil; add salt. Cook the pasta according to the package instructions. Drain and set aside until needed. Meanwhile, in a large dutch oven or pot, heat the olive oil over medium heat. Add the onion and green pepper; cook 10-12 minutes,or until softened.
VEGAN 7 LAYER SALAD
For the coconut bacon, preheat the oven to 350 F. Line a baking sheet with parchment paper. In a medium mixing bowl, add the coconut flakes, coconut aminos, maple syrup, liquid smoke, salt and pepper. Stir to evenly coat the coconut flakes. Bake the coconut for 12 minutes, flipping halfway through. TRAVERSE CITY ALE TRAIL TRAVEL GUIDE Traverse City Ale Trail Travel Guide is a great way to experience the booming craft beer scene in Traverse City. When planning a vacation to Traverse City in Northern Michigan, craft beer might not be first thing that comes to mind.BASIC CASHEW CREMA
Basic Cashew Crema is a versatile Vegan Mexican crema that can be used in so many ways. Crema is a staple condiment in Mexican cooking. For a Vegan version, cashews are VEGAN RHUBARB MUFFINS Preheat the oven to 350 degrees F. Grease two 12 cup muffin pans or line with paper cups. In a small bowl combine the almond milk with apple cider vinegar. Set aside. In a medium bowl, stir together the flour, baking soda, baking powder, cinnamon, nutmeg and VEGAN TRES LECHES CAKE For the cake: Preheat the oven to 350 F and grease an 8 by 8 baking pan. First make the cake. In a large mixing bowl, whisk together the soy milk and lemon juice. Let sit for a few minutes until the mixture begins to curdle. Stir in the oil, sugar, and vanilla and whisk untilsmooth.
CARROT RAISIN MUFFINS Instructions. Preheat the oven to 400 F. Line a 12 muffin pan with liners. Add the raisins to a small bowl. Cover with hot water. Let soak for a few minutes. In a large mixing bowl, add the flour, baking powder, baking soda, cinnamon, salt and sugar. Whisk until combined, Make a well in the center. ZUCCHINI BREAD MINI LOAVES Instructions. Preheat the oven to 350 degrees F. Grease and flour a 4 mini loaf pan that measures 5 x 3". In a large mixing bowl, mix together the flaxseed and water. Set aside for 5-10 minutes, or until the flax egg forms. Add the brown sugar to the flaxseed mixture andcream together.
ZUCCHINI CARROT CAKE Preheat the oven to 350 degrees F. Grease a 9 by 13 cake pan. Set aside. Start by making the flax eggs. In a bowl combine the ground flaxseed with the water. Whisk together until the flaxseed is evenly mixed with the water. Set in the refrigerator for 10 minutes. In a large mixing bowl add the flax eggs and sugar. JACKFRUIT BURRITO BOWLS While the jackfruit is cooking, make the rice. Add the rice to a bowl and cover with hot water. Let the rice soak for 5 minutes. Drain the rice using a fine mesh strainer and rinse with cold water until the water runs clear. Make sure to drain all the water from the rice. InPAPELÓN CON LIMÓN
Directly add the piloncillo sugar cone into a large heat resistant glass pitcher. Carefully pour the 4 cups of very hot water into the pitcher. Stirring occasionally, let the piloncillo completely dissolve into the water. This can take between 30-40 minutes. Once the sugar has completely dissolved, pour in the cold water and lime juice, andstir.
ORANGE GINGER BAKED TOFU Instructions. In a mixing bowl, combine the orange zest, orange juice, olive oil, agave nectar, garlic, ginger, smoked paprika, cumin, salt, and pepper. Whisk the ingredients together until everything is incorporated. Set aside. Cut the tofu into 8 slices, about 1/2 inchthick. Place
VEGAN STRAWBERRY PIE BARS Instructions. Preheat the oven to 350 F. Line an 8 x 8 baking pan with parchment paper. Make the crust and crumble by placing the oat flour, oats, brown sugar, cinnamon, baking soda and salt in a large mixing bowl; stir. Pour in the melted and cooled vegan butter and mix until combined and the dough starts to clump together. MARGARITA SALAD WITH TEQUILA LIME DRESSING The dressing is really simple and only a few ingredients are needed: extra virgin olive oil, tequila, fresh lime juice, agave nectar and salt. That is it. Make sure to use good quality ingredients for the dressing. It really does make a difference. If you aren’t sure on how strong of a tequila taste you want, start with about 1/2tablespoon
ZUCCHINI CARROT CAKE Preheat the oven to 350 degrees F. Grease a 9 by 13 cake pan. Set aside. Start by making the flax eggs. In a bowl combine the ground flaxseed with the water. Whisk together until the flaxseed is evenly mixed with the water. Set in the refrigerator for 10 minutes. In a large mixing bowl add the flax eggs and sugar. VEGAN BLUEBERRY BANANA CAKE Preheat the oven to 350 °F. Lightly grease two 9-inch round cake pans and line the bottoms with parchment paper. In a large mixing bowl, whisk together the mashed bananas, coconut milk, oil, vinegar, and vanilla. In a medium mixing bowl, whisk together four, sugar, baking powder, baking soda, cinnamon and salt. VEGAN BBQ RANCH CHICKEN SALAD Vegan BBQ Ranch Chicken Salad is a great way to incorporate more meatless options into your daily meal plan. The salad will satisfy both vegetarians and omnivores. The BBQ Chik’n Nuggets are the perfect addition to the salad. I love adding some diced avocado, corn, and tomatoes to the salad. RHUBARB WILD RICE PILAF Instructions. Cook the wild rice according to the package directions. Set aside. Heat the oil in a large, deep skillet over medium-high heat. Add the onion and cook 5-7 minutes. Add the garlic and cook for 1 minute. Deglaze the pan with the white wine and stir. Cook until most of the liquid has evaporated. MASHED POTATO ENCHILADAS Add the thawed corn and cook for 3-5 minutes. Add the cooked Mashed Potatoes and cook for a few more minutes, making sure to fully incorporate the corn into the potatoes. Set aside until ready to assemble the enchiladas. Heat a large skillet or comal over medium heat. Heat each tortilla for 15-30 seconds on each side.THYME & LOVE
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PINEAPPLE BANANA BREAD May 25, 2021 By Jeni 8Comments
This pineapple banana bread recipe is a tropical spin on the classicbanana bread.
The addition of pineapple will make you feel like you are on atropical vacation.
My favorite part of the bread is the addition of pineapple juice to the glaze. This Pineapple Banana Bread is a family favorite recipe!…
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POTATO CHICKPEA CURRY This recipe for Potato Chickpea Curry is an easy plant-based curry packed with flavor. Serve with steamed white rice and naan bread for a hearty, satisfying meatless meal.BBQ BAKED TEMPEH
This recipe for BBQ Baked Tempeh couldn’t be easier. You just need three ingredients to make this tempeh recipe! As the tempeh bakes, it absorbs the BBQ sauce and all the flavors from the sauce. So easy anddelicious!
MEXICAN CHOCOLATE BANANA CAKE This Mexican Chocolate Banana Cake has quickly become a new family favorite around here. The cake is easy to make and comes together pretty quickly. If you have a couple of overripe bananas and love Mexican chocolate, give this banana cake a try! what is in the chocolate banana cake Ripe bananas– It just wouldn’t be a…Read More »
VEGAN POTATO AND CHEESE QUESADILLAS An easy recipe for Vegan Potato and Cheese Quesadillas that is perfect if you’re craving something comforting! Whenever I am short on time and need to make something quick, quesadillas are one of my go-to recipes. You only need a few ingredients to make these simple and delicious potato and cheese quesadillas. This quesadilla recipe…Read More »
SOPA SECA DE FIDEO
Sopa Seca de Fideo is a very popular Mexican noodle dish that is easy to make. It is also very kid-friendly! When I lived in Mexico City, I made this recipe for Sopa Seca de Fideo all the time. Sopa Seca de Fideo is a very common dish in central Mexico—especially in MexicoCity.
GRILLED PINEAPPLE SALSA Grilled Pineapple Salsa is the perfect fruit salsa for summer. This fresh fruit salsa is going to be a staple this summer. Whether you’re having an outdoor BBQ or looking for a new salsa recipe for taco night—give this grilled pineapple salsa recipe a try! VEGAN PORTOBELLO MUSHROOM BURGERS These Vegan Portobello Mushroom Burgers are an easy meat alternative burger that both vegans and meat eaters will enjoy! The portobello mushrooms are marinated in an easy balsamic rosemary marinade and then topped with vegan cheese, red onions, tomatoes, lettuce and avocadoslices.
MEXICAN GREEN BEANS
Quick and easy to make, Mexican Green Beans is a vibrant side dish perfect for your next Mexican inspired meal. If you are tired of eating just plain, steamed green beans, give this this easy Mexican inspired green beans recipe a try! This is a flavorful side dish that doesn’t too long to make. ROASTED CAULIFLOWER PITAS You’re going to love easy it is to make this healthy, delicious recipe for Roasted Cauliflower Pitas with garlic lemon tahini sauce. I am always looking for quick and easy lunch ideas. As a busy new mom, I am always trying to find quick and easy lunch ideas. This recipe for roasted cauliflower pita sandwiches…Read More »
VEGAN FUNFETTI BLONDIES It doesn’t have to be your birthday to enjoy these birthday inspired Vegan Funfetti Blondies! I’m so excited to share this recipe for Vegan Funfetti Blondies with you! These easy blondies are chewy, scrumptious and dairy-free! HEALTHY VEGAN ENTREES POTATO CHICKPEA CURRYBBQ BAKED TEMPEH
SOPA SECA DE FIDEO
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HEALTHY BREAKFAST RECIPES PINEAPPLE BANANA BREAD ZUCCHINI BREAD MINI LOAVES ARROZ CON LECHE {MEXICAN RICE PUDDING} See More Breakfast Recipes Hola! I’m Jeni! I create healthy, delicious Vegan recipes that are often inspired by my love of Mexico. I live in Michigan with my Pug,Phoebe. Learn more
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VEGAN MEXICAN RECIPES PURPLE SWEET POTATO MUFFINS AUTHENTIC MEXICAN RICE ARROZ CON LECHE {MEXICAN RICE PUDDING} STRAWBERRY ATOLE {ATOLE DE FRESA}See More
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