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VEGALICIOUS RECIPES
More than 1200 healthy and authentic home made vegan recipes.RHUBARB RAISIN PIE
Sprinkle in the sugar and mix lightly. Mix the cornstarch, cinnamon, and lemon juice and pour over the rhubarb and raisins, mix lightly to coat all of the fruit. to make the pie: Preheat the oven to 400 F / 204 C . Divide the dough into 2 pieces oneTVP LETTUCE WRAPS
Wash, pat dry the leaves and set aside. Place the TVP in a bowl and pour the boiling water over. Put a plate or lid on top of the bowl and allow the TVP to swell for 10 minutes or so. Chop the onion. Heat the oil in a small frying pan and sauté the onion RHUBARB AND RED GOOSEBERRY PIE Wrap dough and chill 1/2 hour in refrigerator. Meanwhile make the filling: Place 1/2 cup of berries and 1/4 cup rhubarb in a sauce pan. Crush. Add 1/2 cup sugar and the 3 tablespoons tapioca flour. Bring to a boil, stirring, then remove from the heat. BROCCOLI AND SWEET POTATO STIR-FRY Add the sliced onions and sauté until glassy. Meanwhile mix the sauce ingredients in a medium bowl, stir well to ensure the cornstarch is incorporated. Add the steamed sweet potatoes and broccoli to the frying pan. gently stir to mix all the ingredients. Add the halved cherry tomatoes to the pan. Pour the sauce over the vegetables andstir to
LAYERED CRUNCHY GOOSEBERRY FOOL Mix together the gingersnap crumbs and melted soy margarine and allow to cool. Place the gooseberries and water in a pan , cover and simmer gently for 10-15 minutes until soft. Stir in the sugar and puree until smooth. Leave to cool. Whip the Soyatoo or soy whipping cream with a tbs. of powdered sugar. Fold the whipped soycream into theHAWAIIAN CARROTS
Bright in color, soft, yet crunchy and sweet to taste. These carrots make a lovely side dish for any meal. Serving Size: 4 Ingredients: 1 lb. baby carrots, cleaned and peeled 1 can pineapple chunks 1 tbs. corn starch splash lemon juice salt and pepper toBLUEBERRY PASTA
Directions: Make the blueberry sauce/puree first, as you need some to make the pasta. Place the blueberries in a saucepan, cover with water, add the sugar lemon juice and cinnamon and cook over a medium heat. Once the berries have slightly popped, take out 1/2 of the sauce and berries to use for the pasta. Mash with a fork or puree with ablender.
VEGAN PEA AND KALE PATTIES Directions: Add the egg mixture to the non-dairy yogurt mixture, and add the chia seeds to that and allow the chia seeds to swell in the liquid. Meanwhile, place the clean, de-stemmed kale in a food processor and pulse to make fine shredded green kale. Add the peas, the mint leaves and the chopped spring onions to the kale and pulseagain to
CELERIAC CUTLETS
Celeriac (also known as ‘celery root’) is really a forgotten vegetable, which is a pity. It has all the wonderful flavor of celery, without the stinginess. You can cut it in half and use part of it for a soup, and bread and fry the other half.VEGALICIOUS RECIPES
More than 1200 healthy and authentic home made vegan recipes.RHUBARB RAISIN PIE
Sprinkle in the sugar and mix lightly. Mix the cornstarch, cinnamon, and lemon juice and pour over the rhubarb and raisins, mix lightly to coat all of the fruit. to make the pie: Preheat the oven to 400 F / 204 C . Divide the dough into 2 pieces oneTVP LETTUCE WRAPS
Wash, pat dry the leaves and set aside. Place the TVP in a bowl and pour the boiling water over. Put a plate or lid on top of the bowl and allow the TVP to swell for 10 minutes or so. Chop the onion. Heat the oil in a small frying pan and sauté the onion RHUBARB AND RED GOOSEBERRY PIE Wrap dough and chill 1/2 hour in refrigerator. Meanwhile make the filling: Place 1/2 cup of berries and 1/4 cup rhubarb in a sauce pan. Crush. Add 1/2 cup sugar and the 3 tablespoons tapioca flour. Bring to a boil, stirring, then remove from the heat. BROCCOLI AND SWEET POTATO STIR-FRY Add the sliced onions and sauté until glassy. Meanwhile mix the sauce ingredients in a medium bowl, stir well to ensure the cornstarch is incorporated. Add the steamed sweet potatoes and broccoli to the frying pan. gently stir to mix all the ingredients. Add the halved cherry tomatoes to the pan. Pour the sauce over the vegetables andstir to
LAYERED CRUNCHY GOOSEBERRY FOOL Mix together the gingersnap crumbs and melted soy margarine and allow to cool. Place the gooseberries and water in a pan , cover and simmer gently for 10-15 minutes until soft. Stir in the sugar and puree until smooth. Leave to cool. Whip the Soyatoo or soy whipping cream with a tbs. of powdered sugar. Fold the whipped soycream into theHAWAIIAN CARROTS
Bright in color, soft, yet crunchy and sweet to taste. These carrots make a lovely side dish for any meal. Serving Size: 4 Ingredients: 1 lb. baby carrots, cleaned and peeled 1 can pineapple chunks 1 tbs. corn starch splash lemon juice salt and pepper toBLUEBERRY PASTA
Directions: Make the blueberry sauce/puree first, as you need some to make the pasta. Place the blueberries in a saucepan, cover with water, add the sugar lemon juice and cinnamon and cook over a medium heat. Once the berries have slightly popped, take out 1/2 of the sauce and berries to use for the pasta. Mash with a fork or puree with ablender.
VEGAN PEA AND KALE PATTIES Directions: Add the egg mixture to the non-dairy yogurt mixture, and add the chia seeds to that and allow the chia seeds to swell in the liquid. Meanwhile, place the clean, de-stemmed kale in a food processor and pulse to make fine shredded green kale. Add the peas, the mint leaves and the chopped spring onions to the kale and pulseagain to
CELERIAC CUTLETS
Celeriac (also known as ‘celery root’) is really a forgotten vegetable, which is a pity. It has all the wonderful flavor of celery, without the stinginess. You can cut it in half and use part of it for a soup, and bread and fry the other half.VEGALICIOUS RECIPES
More than 1200 healthy and authentic home made vegan recipes.SOUR CHERRY PIEROGI
Directions: to make the dough: Mix the flour salt, oil and water together in a bowl. Cover the dough with plastic wrap and allow to sit for 1/2 hour. to make the sauce and filling: Pour the cherries and juice through a sieve into a saucepan. Place the PASTA WITH WILD GARLIC PESTO AND ASPARAGUS Wild garlic pesto is incredible! It is only available for a few weeks in early spring. We enjoyed this as a spring holiday meal with a mixed salad and a bio vegan white wine.HAWAIIAN CARROTS
Bright in color, soft, yet crunchy and sweet to taste. These carrots make a lovely side dish for any meal. Serving Size: 4 Ingredients: 1 lb. baby carrots, cleaned and peeled 1 can pineapple chunks 1 tbs. corn starch splash lemon juice salt and pepper to GNOCCHI WITH FAVA BEANS, SUN-DRIED TOMATOES AND SWEET BELL Remove the skin from the onion and slice thinly. Cut the sun dried tomatoes into small pieces. Remove the outer skins from the cooked fava beans. Julienne the basil leaves, set some aside as garnish. Bring a large pot of salty water to boil for the gnocchi. Add the gnocchi to the boiling water and cook for a few minutes, until theybegin to float.
VEGAN TAPIOCA PUDDING Directions: The night before, place 1/2 cup tapioca pearls in a bowl with 2 cups of water and place a lid or plate over the top. The next day, put the soy milk, sugar and salt in a heavy bottom pot and mix. Drain the water from the tapioca and add to HOMEMADE CHOCOLATE VINEGAR Directions: Put the water in a small sauce pan. Add the sugar and salt and bring the mixture to a boil, be sure to stir well to dissolve the sugar. Add the cocoa and continue stirring. Cook only until the mixture begins to thicken, then remove from the heat. Add the MADRAS TOMATO-COCONUT-SOUP This is a favorite winter soup of ours. It’s quick and easy to make and brings a lovely warmth on a cold and wet day. Serving Size: 4 Ingredients: 1 liter tomato vegetable juice (like V8) 400 ml. coconut milk (unsweetened) 3 tbs. parsley 1 tbs. garam BELUGA LENTILS WITH WINTER SQUASH, PARSNIPS AND TOFU FETA This meal using season winter vegetables and legumes was not only very nutritious but also very delicious. Serving Size: 4 Ingredients: 1 ½ cups beluga lentils; ½ medium winter squash (red kuri etc.), de-seeded and sliced; 3 medium parsnips, peeled REVIEW: RANGER WALKING BOOTS Today I received my first pair of shoes from Ethical Wares in the UK. Ethical Wares is an ethically-based mail order company run by vegans who seek to trade in a manner which does not exploit animals, humans or the wider environment. For many years I have been buyingVEGALICIOUS RECIPES
More than 1200 healthy and authentic home made vegan recipes.RHUBARB RAISIN PIE
Sprinkle in the sugar and mix lightly. Mix the cornstarch, cinnamon, and lemon juice and pour over the rhubarb and raisins, mix lightly to coat all of the fruit. to make the pie: Preheat the oven to 400 F / 204 C . Divide the dough into 2 pieces oneTVP LETTUCE WRAPS
Wash, pat dry the leaves and set aside. Place the TVP in a bowl and pour the boiling water over. Put a plate or lid on top of the bowl and allow the TVP to swell for 10 minutes or so. Chop the onion. Heat the oil in a small frying pan and sauté the onion RHUBARB AND RED GOOSEBERRY PIE Wrap dough and chill 1/2 hour in refrigerator. Meanwhile make the filling: Place 1/2 cup of berries and 1/4 cup rhubarb in a sauce pan. Crush. Add 1/2 cup sugar and the 3 tablespoons tapioca flour. Bring to a boil, stirring, then remove from the heat. BROCCOLI AND SWEET POTATO STIR-FRY Add the sliced onions and sauté until glassy. Meanwhile mix the sauce ingredients in a medium bowl, stir well to ensure the cornstarch is incorporated. Add the steamed sweet potatoes and broccoli to the frying pan. gently stir to mix all the ingredients. Add the halved cherry tomatoes to the pan. Pour the sauce over the vegetables andstir to
LAYERED CRUNCHY GOOSEBERRY FOOL Mix together the gingersnap crumbs and melted soy margarine and allow to cool. Place the gooseberries and water in a pan , cover and simmer gently for 10-15 minutes until soft. Stir in the sugar and puree until smooth. Leave to cool. Whip the Soyatoo or soy whipping cream with a tbs. of powdered sugar. Fold the whipped soycream into theHAWAIIAN CARROTS
Bright in color, soft, yet crunchy and sweet to taste. These carrots make a lovely side dish for any meal. Serving Size: 4 Ingredients: 1 lb. baby carrots, cleaned and peeled 1 can pineapple chunks 1 tbs. corn starch splash lemon juice salt and pepper toBLUEBERRY PASTA
Directions: Make the blueberry sauce/puree first, as you need some to make the pasta. Place the blueberries in a saucepan, cover with water, add the sugar lemon juice and cinnamon and cook over a medium heat. Once the berries have slightly popped, take out 1/2 of the sauce and berries to use for the pasta. Mash with a fork or puree with ablender.
VEGAN PEA AND KALE PATTIES Directions: Add the egg mixture to the non-dairy yogurt mixture, and add the chia seeds to that and allow the chia seeds to swell in the liquid. Meanwhile, place the clean, de-stemmed kale in a food processor and pulse to make fine shredded green kale. Add the peas, the mint leaves and the chopped spring onions to the kale and pulseagain to
CELERIAC CUTLETS
Celeriac (also known as ‘celery root’) is really a forgotten vegetable, which is a pity. It has all the wonderful flavor of celery, without the stinginess. You can cut it in half and use part of it for a soup, and bread and fry the other half.VEGALICIOUS RECIPES
More than 1200 healthy and authentic home made vegan recipes.RHUBARB RAISIN PIE
Sprinkle in the sugar and mix lightly. Mix the cornstarch, cinnamon, and lemon juice and pour over the rhubarb and raisins, mix lightly to coat all of the fruit. to make the pie: Preheat the oven to 400 F / 204 C . Divide the dough into 2 pieces oneTVP LETTUCE WRAPS
Wash, pat dry the leaves and set aside. Place the TVP in a bowl and pour the boiling water over. Put a plate or lid on top of the bowl and allow the TVP to swell for 10 minutes or so. Chop the onion. Heat the oil in a small frying pan and sauté the onion RHUBARB AND RED GOOSEBERRY PIE Wrap dough and chill 1/2 hour in refrigerator. Meanwhile make the filling: Place 1/2 cup of berries and 1/4 cup rhubarb in a sauce pan. Crush. Add 1/2 cup sugar and the 3 tablespoons tapioca flour. Bring to a boil, stirring, then remove from the heat. BROCCOLI AND SWEET POTATO STIR-FRY Add the sliced onions and sauté until glassy. Meanwhile mix the sauce ingredients in a medium bowl, stir well to ensure the cornstarch is incorporated. Add the steamed sweet potatoes and broccoli to the frying pan. gently stir to mix all the ingredients. Add the halved cherry tomatoes to the pan. Pour the sauce over the vegetables andstir to
LAYERED CRUNCHY GOOSEBERRY FOOL Mix together the gingersnap crumbs and melted soy margarine and allow to cool. Place the gooseberries and water in a pan , cover and simmer gently for 10-15 minutes until soft. Stir in the sugar and puree until smooth. Leave to cool. Whip the Soyatoo or soy whipping cream with a tbs. of powdered sugar. Fold the whipped soycream into theHAWAIIAN CARROTS
Bright in color, soft, yet crunchy and sweet to taste. These carrots make a lovely side dish for any meal. Serving Size: 4 Ingredients: 1 lb. baby carrots, cleaned and peeled 1 can pineapple chunks 1 tbs. corn starch splash lemon juice salt and pepper toBLUEBERRY PASTA
Directions: Make the blueberry sauce/puree first, as you need some to make the pasta. Place the blueberries in a saucepan, cover with water, add the sugar lemon juice and cinnamon and cook over a medium heat. Once the berries have slightly popped, take out 1/2 of the sauce and berries to use for the pasta. Mash with a fork or puree with ablender.
VEGAN PEA AND KALE PATTIES Directions: Add the egg mixture to the non-dairy yogurt mixture, and add the chia seeds to that and allow the chia seeds to swell in the liquid. Meanwhile, place the clean, de-stemmed kale in a food processor and pulse to make fine shredded green kale. Add the peas, the mint leaves and the chopped spring onions to the kale and pulseagain to
CELERIAC CUTLETS
Celeriac (also known as ‘celery root’) is really a forgotten vegetable, which is a pity. It has all the wonderful flavor of celery, without the stinginess. You can cut it in half and use part of it for a soup, and bread and fry the other half.VEGALICIOUS RECIPES
More than 1200 healthy and authentic home made vegan recipes. VEGAN HOLIDAY RECIPES Desserts. Dried Fruit Filled Apple Dumplings with Vegan Caramel Sauce. Tasty cream horns. Raspberry parfait with raspberry granita. Rhubarb Orange Tart. Roasted Plums filled with Orange Coconut. Vegan Pumpkin Pie with Gingersnap Cookie Crust and Bourbon Sauce. Dutch apple raisin pie. If you enjoyed these recipes, you can support us by buyingSOUR CHERRY PIEROGI
Directions: to make the dough: Mix the flour salt, oil and water together in a bowl. Cover the dough with plastic wrap and allow to sit for 1/2 hour. to make the sauce and filling: Pour the cherries and juice through a sieve into a saucepan. Place the PASTA WITH WILD GARLIC PESTO AND ASPARAGUS Wild garlic pesto is incredible! It is only available for a few weeks in early spring. We enjoyed this as a spring holiday meal with a mixed salad and a bio vegan white wine.HAWAIIAN CARROTS
Bright in color, soft, yet crunchy and sweet to taste. These carrots make a lovely side dish for any meal. Serving Size: 4 Ingredients: 1 lb. baby carrots, cleaned and peeled 1 can pineapple chunks 1 tbs. corn starch splash lemon juice salt and pepper to HOMEMADE CHOCOLATE VINEGAR Directions: Put the water in a small sauce pan. Add the sugar and salt and bring the mixture to a boil, be sure to stir well to dissolve the sugar. Add the cocoa and continue stirring. Cook only until the mixture begins to thicken, then remove from the heat. Add the VEGAN TAPIOCA PUDDING Directions: The night before, place 1/2 cup tapioca pearls in a bowl with 2 cups of water and place a lid or plate over the top. The next day, put the soy milk, sugar and salt in a heavy bottom pot and mix. Drain the water from the tapioca and add to MADRAS TOMATO-COCONUT-SOUP This is a favorite winter soup of ours. It’s quick and easy to make and brings a lovely warmth on a cold and wet day. Serving Size: 4 Ingredients: 1 liter tomato vegetable juice (like V8) 400 ml. coconut milk (unsweetened) 3 tbs. parsley 1 tbs. garam BEET AND RHUBARB SOUP This was a lovely soup today. It was slightly sour, the rhubarb flavor was not so evident. But the mixture of all the flavors together was quite refreshing and filling. Servings: 3-4 Ingredients: 2 large beets 2 cups rhubarb 2-3 cups water 2 vegetable bouillon cubes 1/4 teaspooncinnamon
REVIEW: RANGER WALKING BOOTS Today I received my first pair of shoes from Ethical Wares in the UK. Ethical Wares is an ethically-based mail order company run by vegans who seek to trade in a manner which does not exploit animals, humans or the wider environment. For many years I have been buyingVEGALICIOUS RECIPES
More than 1200 healthy and authentic home made vegan recipes.RHUBARB RAISIN PIE
Sprinkle in the sugar and mix lightly. Mix the cornstarch, cinnamon, and lemon juice and pour over the rhubarb and raisins, mix lightly to coat all of the fruit. to make the pie: Preheat the oven to 400 F / 204 C . Divide the dough into 2 pieces one BROCCOLI AND SWEET POTATO STIR-FRY Add the sliced onions and sauté until glassy. Meanwhile mix the sauce ingredients in a medium bowl, stir well to ensure the cornstarch is incorporated. Add the steamed sweet potatoes and broccoli to the frying pan. gently stir to mix all the ingredients. Add the halved cherry tomatoes to the pan. Pour the sauce over the vegetables andstir to
VEGAN WINTER SQUASH WALNUT BARS Puree the cooked squash to a smooth creamy mixture. Place in a large bowl. Add the non-dairy vanilla yogurt. Mix the 2 egg replacements into the squash/yogurt mixture and season with cinnamon, allspice and a pinch of salt. Taste the mixture and add sugar or additional spices if needed. Pre-heat the oven to 350°F/177°C.SOUR CHERRY PIEROGI
Directions: to make the dough: Mix the flour salt, oil and water together in a bowl. Cover the dough with plastic wrap and allow to sit for 1/2 hour. to make the sauce and filling: Pour the cherries and juice through a sieve into a saucepan. Place the RHUBARB AND RED GOOSEBERRY PIE Wrap dough and chill 1/2 hour in refrigerator. Meanwhile make the filling: Place 1/2 cup of berries and 1/4 cup rhubarb in a sauce pan. Crush. Add 1/2 cup sugar and the 3 tablespoons tapioca flour. Bring to a boil, stirring, then remove from the heat. GNOCCHI WITH FAVA BEANS, SUN-DRIED TOMATOES AND SWEET BELL Remove the skin from the onion and slice thinly. Cut the sun dried tomatoes into small pieces. Remove the outer skins from the cooked fava beans. Julienne the basil leaves, set some aside as garnish. Bring a large pot of salty water to boil for the gnocchi. Add the gnocchi to the boiling water and cook for a few minutes, until theybegin to float.
BEET AND RHUBARB SOUP This was a lovely soup today. It was slightly sour, the rhubarb flavor was not so evident. But the mixture of all the flavors together was quite refreshing and filling. Servings: 3-4 Ingredients: 2 large beets 2 cups rhubarb 2-3 cups water 2 vegetable bouillon cubes 1/4 teaspooncinnamon
LAYERED CRUNCHY GOOSEBERRY FOOL Mix together the gingersnap crumbs and melted soy margarine and allow to cool. Place the gooseberries and water in a pan , cover and simmer gently for 10-15 minutes until soft. Stir in the sugar and puree until smooth. Leave to cool. Whip the Soyatoo or soy whipping cream with a tbs. of powdered sugar. Fold the whipped soycream into the REVIEW: RANGER WALKING BOOTS Today I received my first pair of shoes from Ethical Wares in the UK. Ethical Wares is an ethically-based mail order company run by vegans who seek to trade in a manner which does not exploit animals, humans or the wider environment. For many years I have been buyingVEGALICIOUS RECIPES
More than 1200 healthy and authentic home made vegan recipes.RHUBARB RAISIN PIE
Sprinkle in the sugar and mix lightly. Mix the cornstarch, cinnamon, and lemon juice and pour over the rhubarb and raisins, mix lightly to coat all of the fruit. to make the pie: Preheat the oven to 400 F / 204 C . Divide the dough into 2 pieces one BROCCOLI AND SWEET POTATO STIR-FRY Add the sliced onions and sauté until glassy. Meanwhile mix the sauce ingredients in a medium bowl, stir well to ensure the cornstarch is incorporated. Add the steamed sweet potatoes and broccoli to the frying pan. gently stir to mix all the ingredients. Add the halved cherry tomatoes to the pan. Pour the sauce over the vegetables andstir to
VEGAN WINTER SQUASH WALNUT BARS Puree the cooked squash to a smooth creamy mixture. Place in a large bowl. Add the non-dairy vanilla yogurt. Mix the 2 egg replacements into the squash/yogurt mixture and season with cinnamon, allspice and a pinch of salt. Taste the mixture and add sugar or additional spices if needed. Pre-heat the oven to 350°F/177°C.SOUR CHERRY PIEROGI
Directions: to make the dough: Mix the flour salt, oil and water together in a bowl. Cover the dough with plastic wrap and allow to sit for 1/2 hour. to make the sauce and filling: Pour the cherries and juice through a sieve into a saucepan. Place the RHUBARB AND RED GOOSEBERRY PIE Wrap dough and chill 1/2 hour in refrigerator. Meanwhile make the filling: Place 1/2 cup of berries and 1/4 cup rhubarb in a sauce pan. Crush. Add 1/2 cup sugar and the 3 tablespoons tapioca flour. Bring to a boil, stirring, then remove from the heat. GNOCCHI WITH FAVA BEANS, SUN-DRIED TOMATOES AND SWEET BELL Remove the skin from the onion and slice thinly. Cut the sun dried tomatoes into small pieces. Remove the outer skins from the cooked fava beans. Julienne the basil leaves, set some aside as garnish. Bring a large pot of salty water to boil for the gnocchi. Add the gnocchi to the boiling water and cook for a few minutes, until theybegin to float.
BEET AND RHUBARB SOUP This was a lovely soup today. It was slightly sour, the rhubarb flavor was not so evident. But the mixture of all the flavors together was quite refreshing and filling. Servings: 3-4 Ingredients: 2 large beets 2 cups rhubarb 2-3 cups water 2 vegetable bouillon cubes 1/4 teaspooncinnamon
LAYERED CRUNCHY GOOSEBERRY FOOL Mix together the gingersnap crumbs and melted soy margarine and allow to cool. Place the gooseberries and water in a pan , cover and simmer gently for 10-15 minutes until soft. Stir in the sugar and puree until smooth. Leave to cool. Whip the Soyatoo or soy whipping cream with a tbs. of powdered sugar. Fold the whipped soycream into the REVIEW: RANGER WALKING BOOTS Today I received my first pair of shoes from Ethical Wares in the UK. Ethical Wares is an ethically-based mail order company run by vegans who seek to trade in a manner which does not exploit animals, humans or the wider environment. For many years I have been buying VEGAN HOLIDAY RECIPES Desserts. Dried Fruit Filled Apple Dumplings with Vegan Caramel Sauce. Tasty cream horns. Raspberry parfait with raspberry granita. Rhubarb Orange Tart. Roasted Plums filled with Orange Coconut. Vegan Pumpkin Pie with Gingersnap Cookie Crust and Bourbon Sauce. Dutch apple raisin pie. If you enjoyed these recipes, you can support us by buying ABOUT – VEGALICIOUS RECIPES Definition of ‘veganism’. Veganism refers to the dietary practice of choosing a diet composed of plant foods (supplemented with other non-animal foods such as funghi and minerals). Ethical veganism refers to the practice of minimizing, as far as possible, the harm caused to all animals (nonhuman and human). This involves choosing to eat aSOUR CHERRY PIEROGI
Directions: to make the dough: Mix the flour salt, oil and water together in a bowl. Cover the dough with plastic wrap and allow to sit for 1/2 hour. to make the sauce and filling: Pour the cherries and juice through a sieve into a saucepan. Place theTVP LETTUCE WRAPS
Wash, pat dry the leaves and set aside. Place the TVP in a bowl and pour the boiling water over. Put a plate or lid on top of the bowl and allow the TVP to swell for 10 minutes or so. Chop the onion. Heat the oil in a small frying pan and sauté the onion HOMEMADE CHOCOLATE VINEGAR Directions: Put the water in a small sauce pan. Add the sugar and salt and bring the mixture to a boil, be sure to stir well to dissolve the sugar. Add the cocoa and continue stirring. Cook only until the mixture begins to thicken, then remove from the heat. Add the VEGAN TAPIOCA PUDDING Directions: The night before, place 1/2 cup tapioca pearls in a bowl with 2 cups of water and place a lid or plate over the top. The next day, put the soy milk, sugar and salt in a heavy bottom pot and mix. Drain the water from the tapioca and add toBLUEBERRY PASTA
Directions: Make the blueberry sauce/puree first, as you need some to make the pasta. Place the blueberries in a saucepan, cover with water, add the sugar lemon juice and cinnamon and cook over a medium heat. Once the berries have slightly popped, take out 1/2 of the sauce and berries to use for the pasta. Mash with a fork or puree with ablender.
BEET AND RHUBARB SOUP This was a lovely soup today. It was slightly sour, the rhubarb flavor was not so evident. But the mixture of all the flavors together was quite refreshing and filling. Servings: 3-4 Ingredients: 2 large beets 2 cups rhubarb 2-3 cups water 2 vegetable bouillon cubes 1/4 teaspooncinnamon
VEGAN PEA AND KALE PATTIES Directions: Add the egg mixture to the non-dairy yogurt mixture, and add the chia seeds to that and allow the chia seeds to swell in the liquid. Meanwhile, place the clean, de-stemmed kale in a food processor and pulse to make fine shredded green kale. Add the peas, the mint leaves and the chopped spring onions to the kale and pulseagain to
CELERIAC CUTLETS
Celeriac (also known as ‘celery root’) is really a forgotten vegetable, which is a pity. It has all the wonderful flavor of celery, without the stinginess. You can cut it in half and use part of it for a soup, and bread and fry the other half. VEGAN HOLIDAY RECIPES Desserts. Dried Fruit Filled Apple Dumplings with Vegan Caramel Sauce. Tasty cream horns. Raspberry parfait with raspberry granita. Rhubarb Orange Tart. Roasted Plums filled with Orange Coconut. Vegan Pumpkin Pie with Gingersnap Cookie Crust and Bourbon Sauce. Dutch apple raisin pie. If you enjoyed these recipes, you can support us by buying BROCCOLI AND SWEET POTATO STIR-FRY Add the sliced onions and sauté until glassy. Meanwhile mix the sauce ingredients in a medium bowl, stir well to ensure the cornstarch is incorporated. Add the steamed sweet potatoes and broccoli to the frying pan. gently stir to mix all the ingredients. Add the halved cherry tomatoes to the pan. Pour the sauce over the vegetables andstir to
RHUBARB RAISIN PIE
Sprinkle in the sugar and mix lightly. Mix the cornstarch, cinnamon, and lemon juice and pour over the rhubarb and raisins, mix lightly to coat all of the fruit. to make the pie: Preheat the oven to 400 F / 204 C . Divide the dough into 2 pieces oneTVP LETTUCE WRAPS
Wash, pat dry the leaves and set aside. Place the TVP in a bowl and pour the boiling water over. Put a plate or lid on top of the bowl and allow the TVP to swell for 10 minutes or so. Chop the onion. Heat the oil in a small frying pan and sauté the onionSOUR CHERRY PIEROGI
Directions: to make the dough: Mix the flour salt, oil and water together in a bowl. Cover the dough with plastic wrap and allow to sit for 1/2 hour. to make the sauce and filling: Pour the cherries and juice through a sieve into a saucepan. Place the LAYERED CRUNCHY GOOSEBERRY FOOL Mix together the gingersnap crumbs and melted soy margarine and allow to cool. Place the gooseberries and water in a pan , cover and simmer gently for 10-15 minutes until soft. Stir in the sugar and puree until smooth. Leave to cool. Whip the Soyatoo or soy whipping cream with a tbs. of powdered sugar. Fold the whipped soycream into the RHUBARB AND RED GOOSEBERRY PIE Wrap dough and chill 1/2 hour in refrigerator. Meanwhile make the filling: Place 1/2 cup of berries and 1/4 cup rhubarb in a sauce pan. Crush. Add 1/2 cup sugar and the 3 tablespoons tapioca flour. Bring to a boil, stirring, then remove from the heat.HAWAIIAN CARROTS
Bright in color, soft, yet crunchy and sweet to taste. These carrots make a lovely side dish for any meal. Serving Size: 4 Ingredients: 1 lb. baby carrots, cleaned and peeled 1 can pineapple chunks 1 tbs. corn starch splash lemon juice salt and pepper toBLUEBERRY PASTA
Directions: Make the blueberry sauce/puree first, as you need some to make the pasta. Place the blueberries in a saucepan, cover with water, add the sugar lemon juice and cinnamon and cook over a medium heat. Once the berries have slightly popped, take out 1/2 of the sauce and berries to use for the pasta. Mash with a fork or puree with ablender.
CELERIAC CUTLETS
Celeriac (also known as ‘celery root’) is really a forgotten vegetable, which is a pity. It has all the wonderful flavor of celery, without the stinginess. You can cut it in half and use part of it for a soup, and bread and fry the other half. VEGAN HOLIDAY RECIPES Desserts. Dried Fruit Filled Apple Dumplings with Vegan Caramel Sauce. Tasty cream horns. Raspberry parfait with raspberry granita. Rhubarb Orange Tart. Roasted Plums filled with Orange Coconut. Vegan Pumpkin Pie with Gingersnap Cookie Crust and Bourbon Sauce. Dutch apple raisin pie. If you enjoyed these recipes, you can support us by buying BROCCOLI AND SWEET POTATO STIR-FRY Add the sliced onions and sauté until glassy. Meanwhile mix the sauce ingredients in a medium bowl, stir well to ensure the cornstarch is incorporated. Add the steamed sweet potatoes and broccoli to the frying pan. gently stir to mix all the ingredients. Add the halved cherry tomatoes to the pan. Pour the sauce over the vegetables andstir to
RHUBARB RAISIN PIE
Sprinkle in the sugar and mix lightly. Mix the cornstarch, cinnamon, and lemon juice and pour over the rhubarb and raisins, mix lightly to coat all of the fruit. to make the pie: Preheat the oven to 400 F / 204 C . Divide the dough into 2 pieces oneTVP LETTUCE WRAPS
Wash, pat dry the leaves and set aside. Place the TVP in a bowl and pour the boiling water over. Put a plate or lid on top of the bowl and allow the TVP to swell for 10 minutes or so. Chop the onion. Heat the oil in a small frying pan and sauté the onionSOUR CHERRY PIEROGI
Directions: to make the dough: Mix the flour salt, oil and water together in a bowl. Cover the dough with plastic wrap and allow to sit for 1/2 hour. to make the sauce and filling: Pour the cherries and juice through a sieve into a saucepan. Place the LAYERED CRUNCHY GOOSEBERRY FOOL Mix together the gingersnap crumbs and melted soy margarine and allow to cool. Place the gooseberries and water in a pan , cover and simmer gently for 10-15 minutes until soft. Stir in the sugar and puree until smooth. Leave to cool. Whip the Soyatoo or soy whipping cream with a tbs. of powdered sugar. Fold the whipped soycream into the RHUBARB AND RED GOOSEBERRY PIE Wrap dough and chill 1/2 hour in refrigerator. Meanwhile make the filling: Place 1/2 cup of berries and 1/4 cup rhubarb in a sauce pan. Crush. Add 1/2 cup sugar and the 3 tablespoons tapioca flour. Bring to a boil, stirring, then remove from the heat.HAWAIIAN CARROTS
Bright in color, soft, yet crunchy and sweet to taste. These carrots make a lovely side dish for any meal. Serving Size: 4 Ingredients: 1 lb. baby carrots, cleaned and peeled 1 can pineapple chunks 1 tbs. corn starch splash lemon juice salt and pepper toBLUEBERRY PASTA
Directions: Make the blueberry sauce/puree first, as you need some to make the pasta. Place the blueberries in a saucepan, cover with water, add the sugar lemon juice and cinnamon and cook over a medium heat. Once the berries have slightly popped, take out 1/2 of the sauce and berries to use for the pasta. Mash with a fork or puree with ablender.
CELERIAC CUTLETS
Celeriac (also known as ‘celery root’) is really a forgotten vegetable, which is a pity. It has all the wonderful flavor of celery, without the stinginess. You can cut it in half and use part of it for a soup, and bread and fry the other half.VEGALICIOUS RECIPES
More than 1200 healthy and authentic home made vegan recipes. VEGAN HOLIDAY RECIPES Desserts. Dried Fruit Filled Apple Dumplings with Vegan Caramel Sauce. Tasty cream horns. Raspberry parfait with raspberry granita. Rhubarb Orange Tart. Roasted Plums filled with Orange Coconut. Vegan Pumpkin Pie with Gingersnap Cookie Crust and Bourbon Sauce. Dutch apple raisin pie. If you enjoyed these recipes, you can support us by buying ABOUT – VEGALICIOUS RECIPES Definition of ‘veganism’. Veganism refers to the dietary practice of choosing a diet composed of plant foods (supplemented with other non-animal foods such as funghi and minerals). Ethical veganism refers to the practice of minimizing, as far as possible, the harm caused to all animals (nonhuman and human). This involves choosing to eat aSOUR CHERRY PIEROGI
Directions: to make the dough: Mix the flour salt, oil and water together in a bowl. Cover the dough with plastic wrap and allow to sit for 1/2 hour. to make the sauce and filling: Pour the cherries and juice through a sieve into a saucepan. Place the VEGAN WINTER SQUASH WALNUT BARS Puree the cooked squash to a smooth creamy mixture. Place in a large bowl. Add the non-dairy vanilla yogurt. Mix the 2 egg replacements into the squash/yogurt mixture and season with cinnamon, allspice and a pinch of salt. Taste the mixture and add sugar or additional spices if needed. Pre-heat the oven to 350°F/177°C.HAWAIIAN CARROTS
Bright in color, soft, yet crunchy and sweet to taste. These carrots make a lovely side dish for any meal. Serving Size: 4 Ingredients: 1 lb. baby carrots, cleaned and peeled 1 can pineapple chunks 1 tbs. corn starch splash lemon juice salt and pepper to MADRAS TOMATO-COCONUT-SOUP This is a favorite winter soup of ours. It’s quick and easy to make and brings a lovely warmth on a cold and wet day. Serving Size: 4 Ingredients: 1 liter tomato vegetable juice (like V8) 400 ml. coconut milk (unsweetened) 3 tbs. parsley 1 tbs. garamBLUEBERRY PASTA
Directions: Make the blueberry sauce/puree first, as you need some to make the pasta. Place the blueberries in a saucepan, cover with water, add the sugar lemon juice and cinnamon and cook over a medium heat. Once the berries have slightly popped, take out 1/2 of the sauce and berries to use for the pasta. Mash with a fork or puree with ablender.
VEGAN TAPIOCA PUDDING Directions: The night before, place 1/2 cup tapioca pearls in a bowl with 2 cups of water and place a lid or plate over the top. The next day, put the soy milk, sugar and salt in a heavy bottom pot and mix. Drain the water from the tapioca and add to MARINATED RED CABBAGE SALAD WITH WALNUTS AND MANDARIN Directions: Place the red cabbage, balsamic vinegar, walnut oil, sweetener, and walnuts, into a bowl. Mix well and leave to marinate for five minutes to 1/2 an hour. If the cabbage is very finely shaved, then only 5 minutes is needed, if the pieces are slightly thicker it can marinate for longer, however the longer it marinates, the softeror
VEGAN HOLIDAY RECIPES Desserts. Dried Fruit Filled Apple Dumplings with Vegan Caramel Sauce. Tasty cream horns. Raspberry parfait with raspberry granita. Rhubarb Orange Tart. Roasted Plums filled with Orange Coconut. Vegan Pumpkin Pie with Gingersnap Cookie Crust and Bourbon Sauce. Dutch apple raisin pie. If you enjoyed these recipes, you can support us by buying BROCCOLI AND SWEET POTATO STIR-FRY Add the sliced onions and sauté until glassy. Meanwhile mix the sauce ingredients in a medium bowl, stir well to ensure the cornstarch is incorporated. Add the steamed sweet potatoes and broccoli to the frying pan. gently stir to mix all the ingredients. Add the halved cherry tomatoes to the pan. Pour the sauce over the vegetables andstir to
RHUBARB RAISIN PIE
Sprinkle in the sugar and mix lightly. Mix the cornstarch, cinnamon, and lemon juice and pour over the rhubarb and raisins, mix lightly to coat all of the fruit. to make the pie: Preheat the oven to 400 F / 204 C . Divide the dough into 2 pieces oneTVP LETTUCE WRAPS
Wash, pat dry the leaves and set aside. Place the TVP in a bowl and pour the boiling water over. Put a plate or lid on top of the bowl and allow the TVP to swell for 10 minutes or so. Chop the onion. Heat the oil in a small frying pan and sauté the onionSOUR CHERRY PIEROGI
Directions: to make the dough: Mix the flour salt, oil and water together in a bowl. Cover the dough with plastic wrap and allow to sit for 1/2 hour. to make the sauce and filling: Pour the cherries and juice through a sieve into a saucepan. Place the LAYERED CRUNCHY GOOSEBERRY FOOL Mix together the gingersnap crumbs and melted soy margarine and allow to cool. Place the gooseberries and water in a pan , cover and simmer gently for 10-15 minutes until soft. Stir in the sugar and puree until smooth. Leave to cool. Whip the Soyatoo or soy whipping cream with a tbs. of powdered sugar. Fold the whipped soycream into the RHUBARB AND RED GOOSEBERRY PIE Wrap dough and chill 1/2 hour in refrigerator. Meanwhile make the filling: Place 1/2 cup of berries and 1/4 cup rhubarb in a sauce pan. Crush. Add 1/2 cup sugar and the 3 tablespoons tapioca flour. Bring to a boil, stirring, then remove from the heat.HAWAIIAN CARROTS
Bright in color, soft, yet crunchy and sweet to taste. These carrots make a lovely side dish for any meal. Serving Size: 4 Ingredients: 1 lb. baby carrots, cleaned and peeled 1 can pineapple chunks 1 tbs. corn starch splash lemon juice salt and pepper toBLUEBERRY PASTA
Directions: Make the blueberry sauce/puree first, as you need some to make the pasta. Place the blueberries in a saucepan, cover with water, add the sugar lemon juice and cinnamon and cook over a medium heat. Once the berries have slightly popped, take out 1/2 of the sauce and berries to use for the pasta. Mash with a fork or puree with ablender.
CELERIAC CUTLETS
Celeriac (also known as ‘celery root’) is really a forgotten vegetable, which is a pity. It has all the wonderful flavor of celery, without the stinginess. You can cut it in half and use part of it for a soup, and bread and fry the other half. VEGAN HOLIDAY RECIPES Desserts. Dried Fruit Filled Apple Dumplings with Vegan Caramel Sauce. Tasty cream horns. Raspberry parfait with raspberry granita. Rhubarb Orange Tart. Roasted Plums filled with Orange Coconut. Vegan Pumpkin Pie with Gingersnap Cookie Crust and Bourbon Sauce. Dutch apple raisin pie. If you enjoyed these recipes, you can support us by buying BROCCOLI AND SWEET POTATO STIR-FRY Add the sliced onions and sauté until glassy. Meanwhile mix the sauce ingredients in a medium bowl, stir well to ensure the cornstarch is incorporated. Add the steamed sweet potatoes and broccoli to the frying pan. gently stir to mix all the ingredients. Add the halved cherry tomatoes to the pan. Pour the sauce over the vegetables andstir to
RHUBARB RAISIN PIE
Sprinkle in the sugar and mix lightly. Mix the cornstarch, cinnamon, and lemon juice and pour over the rhubarb and raisins, mix lightly to coat all of the fruit. to make the pie: Preheat the oven to 400 F / 204 C . Divide the dough into 2 pieces oneTVP LETTUCE WRAPS
Wash, pat dry the leaves and set aside. Place the TVP in a bowl and pour the boiling water over. Put a plate or lid on top of the bowl and allow the TVP to swell for 10 minutes or so. Chop the onion. Heat the oil in a small frying pan and sauté the onionSOUR CHERRY PIEROGI
Directions: to make the dough: Mix the flour salt, oil and water together in a bowl. Cover the dough with plastic wrap and allow to sit for 1/2 hour. to make the sauce and filling: Pour the cherries and juice through a sieve into a saucepan. Place the LAYERED CRUNCHY GOOSEBERRY FOOL Mix together the gingersnap crumbs and melted soy margarine and allow to cool. Place the gooseberries and water in a pan , cover and simmer gently for 10-15 minutes until soft. Stir in the sugar and puree until smooth. Leave to cool. Whip the Soyatoo or soy whipping cream with a tbs. of powdered sugar. Fold the whipped soycream into the RHUBARB AND RED GOOSEBERRY PIE Wrap dough and chill 1/2 hour in refrigerator. Meanwhile make the filling: Place 1/2 cup of berries and 1/4 cup rhubarb in a sauce pan. Crush. Add 1/2 cup sugar and the 3 tablespoons tapioca flour. Bring to a boil, stirring, then remove from the heat.HAWAIIAN CARROTS
Bright in color, soft, yet crunchy and sweet to taste. These carrots make a lovely side dish for any meal. Serving Size: 4 Ingredients: 1 lb. baby carrots, cleaned and peeled 1 can pineapple chunks 1 tbs. corn starch splash lemon juice salt and pepper toBLUEBERRY PASTA
Directions: Make the blueberry sauce/puree first, as you need some to make the pasta. Place the blueberries in a saucepan, cover with water, add the sugar lemon juice and cinnamon and cook over a medium heat. Once the berries have slightly popped, take out 1/2 of the sauce and berries to use for the pasta. Mash with a fork or puree with ablender.
CELERIAC CUTLETS
Celeriac (also known as ‘celery root’) is really a forgotten vegetable, which is a pity. It has all the wonderful flavor of celery, without the stinginess. You can cut it in half and use part of it for a soup, and bread and fry the other half.VEGALICIOUS RECIPES
More than 1200 healthy and authentic home made vegan recipes. VEGAN HOLIDAY RECIPES Desserts. Dried Fruit Filled Apple Dumplings with Vegan Caramel Sauce. Tasty cream horns. Raspberry parfait with raspberry granita. Rhubarb Orange Tart. Roasted Plums filled with Orange Coconut. Vegan Pumpkin Pie with Gingersnap Cookie Crust and Bourbon Sauce. Dutch apple raisin pie. If you enjoyed these recipes, you can support us by buying ABOUT – VEGALICIOUS RECIPES Definition of ‘veganism’. Veganism refers to the dietary practice of choosing a diet composed of plant foods (supplemented with other non-animal foods such as funghi and minerals). Ethical veganism refers to the practice of minimizing, as far as possible, the harm caused to all animals (nonhuman and human). This involves choosing to eat aSOUR CHERRY PIEROGI
Directions: to make the dough: Mix the flour salt, oil and water together in a bowl. Cover the dough with plastic wrap and allow to sit for 1/2 hour. to make the sauce and filling: Pour the cherries and juice through a sieve into a saucepan. Place the VEGAN WINTER SQUASH WALNUT BARS Puree the cooked squash to a smooth creamy mixture. Place in a large bowl. Add the non-dairy vanilla yogurt. Mix the 2 egg replacements into the squash/yogurt mixture and season with cinnamon, allspice and a pinch of salt. Taste the mixture and add sugar or additional spices if needed. Pre-heat the oven to 350°F/177°C.HAWAIIAN CARROTS
Bright in color, soft, yet crunchy and sweet to taste. These carrots make a lovely side dish for any meal. Serving Size: 4 Ingredients: 1 lb. baby carrots, cleaned and peeled 1 can pineapple chunks 1 tbs. corn starch splash lemon juice salt and pepper to MADRAS TOMATO-COCONUT-SOUP This is a favorite winter soup of ours. It’s quick and easy to make and brings a lovely warmth on a cold and wet day. Serving Size: 4 Ingredients: 1 liter tomato vegetable juice (like V8) 400 ml. coconut milk (unsweetened) 3 tbs. parsley 1 tbs. garamBLUEBERRY PASTA
Directions: Make the blueberry sauce/puree first, as you need some to make the pasta. Place the blueberries in a saucepan, cover with water, add the sugar lemon juice and cinnamon and cook over a medium heat. Once the berries have slightly popped, take out 1/2 of the sauce and berries to use for the pasta. Mash with a fork or puree with ablender.
VEGAN TAPIOCA PUDDING Directions: The night before, place 1/2 cup tapioca pearls in a bowl with 2 cups of water and place a lid or plate over the top. The next day, put the soy milk, sugar and salt in a heavy bottom pot and mix. Drain the water from the tapioca and add to MARINATED RED CABBAGE SALAD WITH WALNUTS AND MANDARIN Directions: Place the red cabbage, balsamic vinegar, walnut oil, sweetener, and walnuts, into a bowl. Mix well and leave to marinate for five minutes to 1/2 an hour. If the cabbage is very finely shaved, then only 5 minutes is needed, if the pieces are slightly thicker it can marinate for longer, however the longer it marinates, the softeror
VEGALICIOUS RECIPES
More than 1200 healthy and authentic home made vegan recipes.SOUR CHERRY PIEROGI
Directions: to make the dough: Mix the flour salt, oil and water together in a bowl. Cover the dough with plastic wrap and allow to sit for 1/2 hour. to make the sauce and filling: Pour the cherries and juice through a sieve into a saucepan. Place theRHUBARB RAISIN PIE
Sprinkle in the sugar and mix lightly. Mix the cornstarch, cinnamon, and lemon juice and pour over the rhubarb and raisins, mix lightly to coat all of the fruit. to make the pie: Preheat the oven to 400 F / 204 C . Divide the dough into 2 pieces one BROCCOLI AND SWEET POTATO STIR-FRY Add the sliced onions and sauté until glassy. Meanwhile mix the sauce ingredients in a medium bowl, stir well to ensure the cornstarch is incorporated. Add the steamed sweet potatoes and broccoli to the frying pan. gently stir to mix all the ingredients. Add the halved cherry tomatoes to the pan. Pour the sauce over the vegetables andstir to
RHUBARB AND RED GOOSEBERRY PIE Wrap dough and chill 1/2 hour in refrigerator. Meanwhile make the filling: Place 1/2 cup of berries and 1/4 cup rhubarb in a sauce pan. Crush. Add 1/2 cup sugar and the 3 tablespoons tapioca flour. Bring to a boil, stirring, then remove from the heat.TVP LETTUCE WRAPS
Wash, pat dry the leaves and set aside. Place the TVP in a bowl and pour the boiling water over. Put a plate or lid on top of the bowl and allow the TVP to swell for 10 minutes or so. Chop the onion. Heat the oil in a small frying pan and sauté the onion LAYERED CRUNCHY GOOSEBERRY FOOL Mix together the gingersnap crumbs and melted soy margarine and allow to cool. Place the gooseberries and water in a pan , cover and simmer gently for 10-15 minutes until soft. Stir in the sugar and puree until smooth. Leave to cool. Whip the Soyatoo or soy whipping cream with a tbs. of powdered sugar. Fold the whipped soycream into the MADRAS TOMATO-COCONUT-SOUP This is a favorite winter soup of ours. It’s quick and easy to make and brings a lovely warmth on a cold and wet day. Serving Size: 4 Ingredients: 1 liter tomato vegetable juice (like V8) 400 ml. coconut milk (unsweetened) 3 tbs. parsley 1 tbs. garam BEET AND RHUBARB SOUP This was a lovely soup today. It was slightly sour, the rhubarb flavor was not so evident. But the mixture of all the flavors together was quite refreshing and filling. Servings: 3-4 Ingredients: 2 large beets 2 cups rhubarb 2-3 cups water 2 vegetable bouillon cubes 1/4 teaspooncinnamon
CELERIAC CUTLETS
Celeriac (also known as ‘celery root’) is really a forgotten vegetable, which is a pity. It has all the wonderful flavor of celery, without the stinginess. You can cut it in half and use part of it for a soup, and bread and fry the other half.VEGALICIOUS RECIPES
More than 1200 healthy and authentic home made vegan recipes.SOUR CHERRY PIEROGI
Directions: to make the dough: Mix the flour salt, oil and water together in a bowl. Cover the dough with plastic wrap and allow to sit for 1/2 hour. to make the sauce and filling: Pour the cherries and juice through a sieve into a saucepan. Place theRHUBARB RAISIN PIE
Sprinkle in the sugar and mix lightly. Mix the cornstarch, cinnamon, and lemon juice and pour over the rhubarb and raisins, mix lightly to coat all of the fruit. to make the pie: Preheat the oven to 400 F / 204 C . Divide the dough into 2 pieces one BROCCOLI AND SWEET POTATO STIR-FRY Add the sliced onions and sauté until glassy. Meanwhile mix the sauce ingredients in a medium bowl, stir well to ensure the cornstarch is incorporated. Add the steamed sweet potatoes and broccoli to the frying pan. gently stir to mix all the ingredients. Add the halved cherry tomatoes to the pan. Pour the sauce over the vegetables andstir to
RHUBARB AND RED GOOSEBERRY PIE Wrap dough and chill 1/2 hour in refrigerator. Meanwhile make the filling: Place 1/2 cup of berries and 1/4 cup rhubarb in a sauce pan. Crush. Add 1/2 cup sugar and the 3 tablespoons tapioca flour. Bring to a boil, stirring, then remove from the heat.VEGALICIOUS RECIPES
More than 1200 healthy and authentic home made vegan recipes. VEGAN HOLIDAY RECIPES Desserts. Dried Fruit Filled Apple Dumplings with Vegan Caramel Sauce. Tasty cream horns. Raspberry parfait with raspberry granita. Rhubarb Orange Tart. Roasted Plums filled with Orange Coconut. Vegan Pumpkin Pie with Gingersnap Cookie Crust and Bourbon Sauce. Dutch apple raisin pie. If you enjoyed these recipes, you can support us by buying ABOUT – VEGALICIOUS RECIPES Definition of ‘veganism’. Veganism refers to the dietary practice of choosing a diet composed of plant foods (supplemented with other non-animal foods such as funghi and minerals). Ethical veganism refers to the practice of minimizing, as far as possible, the harm caused to all animals (nonhuman and human). This involves choosing to eat a PASTA WITH WILD GARLIC PESTO AND ASPARAGUS Wild garlic pesto is incredible! It is only available for a few weeks in early spring. We enjoyed this as a spring holiday meal with a mixed salad and a bio vegan white wine.TVP LETTUCE WRAPS
Wash, pat dry the leaves and set aside. Place the TVP in a bowl and pour the boiling water over. Put a plate or lid on top of the bowl and allow the TVP to swell for 10 minutes or so. Chop the onion. Heat the oil in a small frying pan and sauté the onion VEGAN WINTER SQUASH WALNUT BARS Puree the cooked squash to a smooth creamy mixture. Place in a large bowl. Add the non-dairy vanilla yogurt. Mix the 2 egg replacements into the squash/yogurt mixture and season with cinnamon, allspice and a pinch of salt. Taste the mixture and add sugar or additional spices if needed. Pre-heat the oven to 350°F/177°C. HOMEMADE CHOCOLATE VINEGAR Directions: Put the water in a small sauce pan. Add the sugar and salt and bring the mixture to a boil, be sure to stir well to dissolve the sugar. Add the cocoa and continue stirring. Cook only until the mixture begins to thicken, then remove from the heat. Add theHAWAIIAN CARROTS
Bright in color, soft, yet crunchy and sweet to taste. These carrots make a lovely side dish for any meal. Serving Size: 4 Ingredients: 1 lb. baby carrots, cleaned and peeled 1 can pineapple chunks 1 tbs. corn starch splash lemon juice salt and pepper to VEGAN PEA AND KALE PATTIES Directions: Add the egg mixture to the non-dairy yogurt mixture, and add the chia seeds to that and allow the chia seeds to swell in the liquid. Meanwhile, place the clean, de-stemmed kale in a food processor and pulse to make fine shredded green kale. Add the peas, the mint leaves and the chopped spring onions to the kale and pulseagain to
REVIEW: RANGER WALKING BOOTS Today I received my first pair of shoes from Ethical Wares in the UK. Ethical Wares is an ethically-based mail order company run by vegans who seek to trade in a manner which does not exploit animals, humans or the wider environment. For many years I have been buyingVEGALICIOUS RECIPES
More than 1200 healthy and authentic home made vegan recipes.SOUR CHERRY PIEROGI
Directions: to make the dough: Mix the flour salt, oil and water together in a bowl. Cover the dough with plastic wrap and allow to sit for 1/2 hour. to make the sauce and filling: Pour the cherries and juice through a sieve into a saucepan. Place theRHUBARB RAISIN PIE
Sprinkle in the sugar and mix lightly. Mix the cornstarch, cinnamon, and lemon juice and pour over the rhubarb and raisins, mix lightly to coat all of the fruit. to make the pie: Preheat the oven to 400 F / 204 C . Divide the dough into 2 pieces one BROCCOLI AND SWEET POTATO STIR-FRY Add the sliced onions and sauté until glassy. Meanwhile mix the sauce ingredients in a medium bowl, stir well to ensure the cornstarch is incorporated. Add the steamed sweet potatoes and broccoli to the frying pan. gently stir to mix all the ingredients. Add the halved cherry tomatoes to the pan. Pour the sauce over the vegetables andstir to
RHUBARB AND RED GOOSEBERRY PIE Wrap dough and chill 1/2 hour in refrigerator. Meanwhile make the filling: Place 1/2 cup of berries and 1/4 cup rhubarb in a sauce pan. Crush. Add 1/2 cup sugar and the 3 tablespoons tapioca flour. Bring to a boil, stirring, then remove from the heat.TVP LETTUCE WRAPS
Wash, pat dry the leaves and set aside. Place the TVP in a bowl and pour the boiling water over. Put a plate or lid on top of the bowl and allow the TVP to swell for 10 minutes or so. Chop the onion. Heat the oil in a small frying pan and sauté the onion LAYERED CRUNCHY GOOSEBERRY FOOL Mix together the gingersnap crumbs and melted soy margarine and allow to cool. Place the gooseberries and water in a pan , cover and simmer gently for 10-15 minutes until soft. Stir in the sugar and puree until smooth. Leave to cool. Whip the Soyatoo or soy whipping cream with a tbs. of powdered sugar. Fold the whipped soycream into the MADRAS TOMATO-COCONUT-SOUP This is a favorite winter soup of ours. It’s quick and easy to make and brings a lovely warmth on a cold and wet day. Serving Size: 4 Ingredients: 1 liter tomato vegetable juice (like V8) 400 ml. coconut milk (unsweetened) 3 tbs. parsley 1 tbs. garam BEET AND RHUBARB SOUP This was a lovely soup today. It was slightly sour, the rhubarb flavor was not so evident. But the mixture of all the flavors together was quite refreshing and filling. Servings: 3-4 Ingredients: 2 large beets 2 cups rhubarb 2-3 cups water 2 vegetable bouillon cubes 1/4 teaspooncinnamon
CELERIAC CUTLETS
Celeriac (also known as ‘celery root’) is really a forgotten vegetable, which is a pity. It has all the wonderful flavor of celery, without the stinginess. You can cut it in half and use part of it for a soup, and bread and fry the other half.VEGALICIOUS RECIPES
More than 1200 healthy and authentic home made vegan recipes.SOUR CHERRY PIEROGI
Directions: to make the dough: Mix the flour salt, oil and water together in a bowl. Cover the dough with plastic wrap and allow to sit for 1/2 hour. to make the sauce and filling: Pour the cherries and juice through a sieve into a saucepan. Place theRHUBARB RAISIN PIE
Sprinkle in the sugar and mix lightly. Mix the cornstarch, cinnamon, and lemon juice and pour over the rhubarb and raisins, mix lightly to coat all of the fruit. to make the pie: Preheat the oven to 400 F / 204 C . Divide the dough into 2 pieces one BROCCOLI AND SWEET POTATO STIR-FRY Add the sliced onions and sauté until glassy. Meanwhile mix the sauce ingredients in a medium bowl, stir well to ensure the cornstarch is incorporated. Add the steamed sweet potatoes and broccoli to the frying pan. gently stir to mix all the ingredients. Add the halved cherry tomatoes to the pan. Pour the sauce over the vegetables andstir to
RHUBARB AND RED GOOSEBERRY PIE Wrap dough and chill 1/2 hour in refrigerator. Meanwhile make the filling: Place 1/2 cup of berries and 1/4 cup rhubarb in a sauce pan. Crush. Add 1/2 cup sugar and the 3 tablespoons tapioca flour. Bring to a boil, stirring, then remove from the heat.TVP LETTUCE WRAPS
Wash, pat dry the leaves and set aside. Place the TVP in a bowl and pour the boiling water over. Put a plate or lid on top of the bowl and allow the TVP to swell for 10 minutes or so. Chop the onion. Heat the oil in a small frying pan and sauté the onion LAYERED CRUNCHY GOOSEBERRY FOOL Mix together the gingersnap crumbs and melted soy margarine and allow to cool. Place the gooseberries and water in a pan , cover and simmer gently for 10-15 minutes until soft. Stir in the sugar and puree until smooth. Leave to cool. Whip the Soyatoo or soy whipping cream with a tbs. of powdered sugar. Fold the whipped soycream into the MADRAS TOMATO-COCONUT-SOUP This is a favorite winter soup of ours. It’s quick and easy to make and brings a lovely warmth on a cold and wet day. Serving Size: 4 Ingredients: 1 liter tomato vegetable juice (like V8) 400 ml. coconut milk (unsweetened) 3 tbs. parsley 1 tbs. garam BEET AND RHUBARB SOUP This was a lovely soup today. It was slightly sour, the rhubarb flavor was not so evident. But the mixture of all the flavors together was quite refreshing and filling. Servings: 3-4 Ingredients: 2 large beets 2 cups rhubarb 2-3 cups water 2 vegetable bouillon cubes 1/4 teaspooncinnamon
CELERIAC CUTLETS
Celeriac (also known as ‘celery root’) is really a forgotten vegetable, which is a pity. It has all the wonderful flavor of celery, without the stinginess. You can cut it in half and use part of it for a soup, and bread and fry the other half.VEGALICIOUS RECIPES
More than 1200 healthy and authentic home made vegan recipes. VEGAN HOLIDAY RECIPES Desserts. Dried Fruit Filled Apple Dumplings with Vegan Caramel Sauce. Tasty cream horns. Raspberry parfait with raspberry granita. Rhubarb Orange Tart. Roasted Plums filled with Orange Coconut. Vegan Pumpkin Pie with Gingersnap Cookie Crust and Bourbon Sauce. Dutch apple raisin pie. If you enjoyed these recipes, you can support us by buying ABOUT – VEGALICIOUS RECIPES Definition of ‘veganism’. Veganism refers to the dietary practice of choosing a diet composed of plant foods (supplemented with other non-animal foods such as funghi and minerals). Ethical veganism refers to the practice of minimizing, as far as possible, the harm caused to all animals (nonhuman and human). This involves choosing to eat a PASTA WITH WILD GARLIC PESTO AND ASPARAGUS Wild garlic pesto is incredible! It is only available for a few weeks in early spring. We enjoyed this as a spring holiday meal with a mixed salad and a bio vegan white wine.TVP LETTUCE WRAPS
Wash, pat dry the leaves and set aside. Place the TVP in a bowl and pour the boiling water over. Put a plate or lid on top of the bowl and allow the TVP to swell for 10 minutes or so. Chop the onion. Heat the oil in a small frying pan and sauté the onion VEGAN WINTER SQUASH WALNUT BARS Puree the cooked squash to a smooth creamy mixture. Place in a large bowl. Add the non-dairy vanilla yogurt. Mix the 2 egg replacements into the squash/yogurt mixture and season with cinnamon, allspice and a pinch of salt. Taste the mixture and add sugar or additional spices if needed. Pre-heat the oven to 350°F/177°C. HOMEMADE CHOCOLATE VINEGAR Directions: Put the water in a small sauce pan. Add the sugar and salt and bring the mixture to a boil, be sure to stir well to dissolve the sugar. Add the cocoa and continue stirring. Cook only until the mixture begins to thicken, then remove from the heat. Add theHAWAIIAN CARROTS
Bright in color, soft, yet crunchy and sweet to taste. These carrots make a lovely side dish for any meal. Serving Size: 4 Ingredients: 1 lb. baby carrots, cleaned and peeled 1 can pineapple chunks 1 tbs. corn starch splash lemon juice salt and pepper to VEGAN PEA AND KALE PATTIES Directions: Add the egg mixture to the non-dairy yogurt mixture, and add the chia seeds to that and allow the chia seeds to swell in the liquid. Meanwhile, place the clean, de-stemmed kale in a food processor and pulse to make fine shredded green kale. Add the peas, the mint leaves and the chopped spring onions to the kale and pulseagain to
REVIEW: RANGER WALKING BOOTS Today I received my first pair of shoes from Ethical Wares in the UK. Ethical Wares is an ethically-based mail order company run by vegans who seek to trade in a manner which does not exploit animals, humans or the wider environment. For many years I have been buyingvegaliciousrcps
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TOFU SALAD WRAPS
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PURPLE SPROUTING BROCCOLI ON PASTA* Broccoli
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TAGLIATELLE WITH MUSHROOM AND TOFU RAGÙ* Main Dishes
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REVIEW: CURRIED PUMPKIN AND CHICKPEA BURGERS* Pumpkin
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PASTA WITH KALE AND WHITE BEANS* Kale
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LEMONY GNOCCHI WITH BROCCOLI AND MUSHROOMS* Broccoli
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WINTER SQUASH POT-STICKERS WITH ASIAN DIPPING SAUCE* Main Dishes
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WINTER SQUASH AND HAZELNUT SOUP* Hazelnut
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SPINACH AND SUN-DRIED TOMATO BISCUITS * Breads and Muffins* Breakfast
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SALSIFY WITH PEARL BARLEY, KALE AND SPICY TOFU PIECES* Barley
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TACO SALAD IN A JAR
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MUSHROOM RAGU ON GNOCCHI* Gnocchi
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ROASTED BRUSSELS SPROUTS WITH MAPLE MUSTARD SAUCE, APRICOTS, ALMONDS, RAISINS, ALMONDS AND ORANGES* Brussels sprouts
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LEBANESE GREEN BEANS WITH TOMATOES (LOOBYEH)* Green beans
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PURPLE PESTO PASTA WITH BEETS* Beet
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VEGAN SAGE BISCUITS
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* Data Privacy Policy Copyright 2020 Chris & Harald Walker -------------------------* Meals
* Appetizers
* Soups
* Beverages
* Breads and Muffins* Breakfast
* Condiments
* Desserts and Sweets* Main Dishes
* Lunch
* Pasta & Noodles
* Stew
* Raw
* Salads
* Side Dishes
* Snacks
* Spreads and Dips
-------------------------* Ingredients
* Fruit
* Grains
* Legumes
* Herbs and spices
* Nuts
* Processed food
* Vegetables
* Fruit vegetables
* Inflorescence vegetables* Leaf vegetables
* Root vegetables
* Stem vegetables
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