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RECIPES | YUMSOME
2021 yumsome.com Unauthorised use and/or duplication of this material without express permission from this site's owner is strictly prohibited.Excerpts and links may be used, provided that full and clear credit is given to yumsome.com with appropriate and specific direction to the original content.More information can be found here. Protected with PIXSY LIVE BELOW THE LINE POTATO AND ONION SOUP Instructions. Put the vegetable stock into a large pan, and bring to the boil. Add the potato and onion, cover, turn the heat down to medium, and cook for 20 minutes. Blend, then serve with a few grinds of black pepper (if desired). HOW TO MAKE THE ORIGINAL CARROT BACON RECIPE By the way, have you tried carrot lox yet? If not, you're in for a real treat! Dehydrated carrot bacon. Update May 2018: I've experimenting with making carrot bacon in a dehydrator (this one, from Excalibur, to be precise), and apart from being super-easy, the result is a very crispy 'bacon', without being in any way charred around the edges which happened the first time I made it in my new HOW TO MAKE TOFU-FREE VEGANAISE (VEGAN MAYO) How to make veganaise. Place all of the ingredients, except the oil, into a large jar or beaker, and blitz well for a few seconds with an immersion blender, until the mixture thickens and turns white. With the blender still going, slowly add the oil, and keep blitzing until you have a thick and creamy mayo. Taste, and add a little more salt ifCOCONUT BURFI
Grease a dinner plate, and set aside. Mix together the coconut milk, coconut milk powder, and desiccated coconut (set aside a little bit to sprinkle over the top). Melt the vegan butter in a pan over a medium heat, then add the coconut mixture, plus the condensed milk. Mix thoroughly, then stir vigorously for around 15 minutes, until the VEGAN CAULIFLOWER CHEESE Ready in around 30 minutes, cauliflower cheese is a traditional British dish, which has been around for at least a couple of centuries. The tender whole cauliflower is smothered in a rich and creamy cheese sauce, then baked in the oven, and finished with a sprinkling of smoked paprika. NO TOFU CASHEW RICOTTA THAT TASTES LIKE DAIRY Instructions. Soak the cashews for several hours, preferably overnight, until they have softened, and become plump. Drain, and place into a high-speed blender or food processor, along with the plant milk, lactic acid, and olive oil. Blitz until smooth and creamy,scraping down the
VEGAN BUTTERSCOTCH PUDDING Creamy and indulgent, this vegan butterscotch pudding is really simple, and made with just six basic ingredients. And because it only takes 15 mins or so to cook (plus a bit of time in the fridge to chill), it's perfect as a weekday dessert, Sunday teatime treat, or even as a kids' party pudding! EXTRA MATURE VEGAN CHEDDAR My extra mature vegan cheddar is simple to make, and is a mind-blowingly delicious, full-bodied, and robust dairy-free cheese. VEGAN MULLIGATAWNY SOUP Instructions. Rinse the lentils, then place in a large pot with enough cold water to cover. Bring to the boil, then reduce the heat, and simmer for 15-20 minutes, until soft, and the water has been absorbed. While the lentils are cooking, heat the oil in a large pan (medium heat), add the cumin seeds, and allow to splutter for 30 seconds. YUMSOME | FOOD AND TRAVELRECIPESARTICLESABOUTCONTACTVISITING THE ACROPOLIS OF ATHENSVEGAN BUTTERSCOTCH PUDDING Panzanella, sometimes known as panzanella salad outside Italy (or panmolle in Tuscany), is a wonderfully flavourful mix of fresh plum tomatoes, red onion, basil, and stale bread, dressed with oil THE SECRET TO SMOOTH AND CREAMY HUMMUS How to make hummus. Place the drained chickpeas, aquafaba, tahini, lemon juice, and salt into a food processor or blender, and blend for 2-3 minutes, until smooth. If necessary, add more aquafaba to loosen the hummus. Taste, and add more salt if required. Decant into a bowl, make a well in the centre, pour in the olive oil. HOW TO MAKE AQUAFABA Instructions. Place the dried chickpeas into a large pan, and add the water. Bring to the boil, cover the pan, then lower the heat. Simmer for a couple of hours, until soft, keeping an eye on the pan to make sure it doesn't boil dry. If necessary, add a little more water. Turn off the heat, and allow the chickpeas and aquafaba to cool in the pan. HOW TO MAKE MADRAS CURRY POWDER Invented for the British during the 19th century, and originally hailing from the city of Madras (now Chennai) – the capital of the Tamil Nadu region of South India - Madras curry powder is a subtle blend of aromatic spices, with a mild chilli kick. BEST-EVER VEGAN NACHO CHEESE Instructions. Bring a medium-large pan of water to the boil. In the meantime, prepare the carrots and potatoes, then add to the boiling water, and boil for around 15 mins until the vegetables are soft. Once the veggies are cooked, remove them from the water, and put HOW TO MAKE TRADITIONAL JEWISH BAGELS Day 1. Mix the yeast with 1 tsp of the warmed maple syrup, and a tablespoon of lukewarm water. Set aside for 10 mins or so to become frothy. In a large bowl, mix together the bread flour, vital wheat gluten, and salt. Make a well in the centre. HOW TO MAKE EASY VEGAN NUTELLA Instructions. Heat your oven to 175°C (350°F / gas mark 4). Spread the hazelnuts in a single layer onto a baking tray, and roast for 15 minutes. Remove from the oven, and place into a food processor or high-speed blender. Blitz for a few minutes, until you have a thick and creamy nut butter. 5-MINUTE VEGAN CASHEW PESTO Instructions. Place the cashews into a blender or food processor, and blitz until you have a fine meal. Add the water, a little at a time, and continue to process until the cashews form a thick cream. Add the rest of the ingredients, and blitz again for 30-60 seconds, until you have a coarse paste. VEGAN SELF-SAUCING CHOCOLATE PUDDING Making vegan self-saucing chocolate pudding. This vegan self-saucing chocolate pudding is ridiculously easy to make; so easy in fact, that even amato mio could make it. (I don't mean to disparage his culinary skills - he's not a bad cook, he just sees it as a chore to be completed as quickly as possible, rather than a pleasurable pursuit, and as such doesn't really understand the concept of EXTRA MATURE VEGAN CHEDDAR My extra mature vegan cheddar is simple to make, and is a mind-blowingly delicious, full-bodied, and robust dairy-free cheese. YUMSOME | FOOD AND TRAVELRECIPESARTICLESABOUTCONTACTVISITING THE ACROPOLIS OF ATHENSVEGAN BUTTERSCOTCH PUDDING Panzanella, sometimes known as panzanella salad outside Italy (or panmolle in Tuscany), is a wonderfully flavourful mix of fresh plum tomatoes, red onion, basil, and stale bread, dressed with oil THE SECRET TO SMOOTH AND CREAMY HUMMUS How to make hummus. Place the drained chickpeas, aquafaba, tahini, lemon juice, and salt into a food processor or blender, and blend for 2-3 minutes, until smooth. If necessary, add more aquafaba to loosen the hummus. Taste, and add more salt if required. Decant into a bowl, make a well in the centre, pour in the olive oil. HOW TO MAKE AQUAFABA Instructions. Place the dried chickpeas into a large pan, and add the water. Bring to the boil, cover the pan, then lower the heat. Simmer for a couple of hours, until soft, keeping an eye on the pan to make sure it doesn't boil dry. If necessary, add a little more water. Turn off the heat, and allow the chickpeas and aquafaba to cool in the pan. HOW TO MAKE MADRAS CURRY POWDER Invented for the British during the 19th century, and originally hailing from the city of Madras (now Chennai) – the capital of the Tamil Nadu region of South India - Madras curry powder is a subtle blend of aromatic spices, with a mild chilli kick. BEST-EVER VEGAN NACHO CHEESE Instructions. Bring a medium-large pan of water to the boil. In the meantime, prepare the carrots and potatoes, then add to the boiling water, and boil for around 15 mins until the vegetables are soft. Once the veggies are cooked, remove them from the water, and put HOW TO MAKE TRADITIONAL JEWISH BAGELS Day 1. Mix the yeast with 1 tsp of the warmed maple syrup, and a tablespoon of lukewarm water. Set aside for 10 mins or so to become frothy. In a large bowl, mix together the bread flour, vital wheat gluten, and salt. Make a well in the centre. HOW TO MAKE EASY VEGAN NUTELLA Instructions. Heat your oven to 175°C (350°F / gas mark 4). Spread the hazelnuts in a single layer onto a baking tray, and roast for 15 minutes. Remove from the oven, and place into a food processor or high-speed blender. Blitz for a few minutes, until you have a thick and creamy nut butter. 5-MINUTE VEGAN CASHEW PESTO Instructions. Place the cashews into a blender or food processor, and blitz until you have a fine meal. Add the water, a little at a time, and continue to process until the cashews form a thick cream. Add the rest of the ingredients, and blitz again for 30-60 seconds, until you have a coarse paste. VEGAN SELF-SAUCING CHOCOLATE PUDDING Making vegan self-saucing chocolate pudding. This vegan self-saucing chocolate pudding is ridiculously easy to make; so easy in fact, that even amato mio could make it. (I don't mean to disparage his culinary skills - he's not a bad cook, he just sees it as a chore to be completed as quickly as possible, rather than a pleasurable pursuit, and as such doesn't really understand the concept of EXTRA MATURE VEGAN CHEDDAR My extra mature vegan cheddar is simple to make, and is a mind-blowingly delicious, full-bodied, and robust dairy-free cheese.RECIPES | YUMSOME
2021 yumsome.com Unauthorised use and/or duplication of this material without express permission from this site's owner is strictly prohibited.Excerpts and links may be used, provided that full and clear credit is given to yumsome.com with appropriate and specific direction to the original content.More information can be found here. Protected with PIXSY LIVE BELOW THE LINE POTATO AND ONION SOUP Instructions. Put the vegetable stock into a large pan, and bring to the boil. Add the potato and onion, cover, turn the heat down to medium, and cook for 20 minutes. Blend, then serve with a few grinds of black pepper (if desired). HOW TO MAKE THE ORIGINAL CARROT BACON RECIPE By the way, have you tried carrot lox yet? If not, you're in for a real treat! Dehydrated carrot bacon. Update May 2018: I've experimenting with making carrot bacon in a dehydrator (this one, from Excalibur, to be precise), and apart from being super-easy, the result is a very crispy 'bacon', without being in any way charred around the edges which happened the first time I made it in my new HOW TO MAKE TOFU-FREE VEGANAISE (VEGAN MAYO) How to make veganaise. Place all of the ingredients, except the oil, into a large jar or beaker, and blitz well for a few seconds with an immersion blender, until the mixture thickens and turns white. With the blender still going, slowly add the oil, and keep blitzing until you have a thick and creamy mayo. Taste, and add a little more salt ifCOCONUT BURFI
Grease a dinner plate, and set aside. Mix together the coconut milk, coconut milk powder, and desiccated coconut (set aside a little bit to sprinkle over the top). Melt the vegan butter in a pan over a medium heat, then add the coconut mixture, plus the condensed milk. Mix thoroughly, then stir vigorously for around 15 minutes, until the VEGAN CAULIFLOWER CHEESE Ready in around 30 minutes, cauliflower cheese is a traditional British dish, which has been around for at least a couple of centuries. The tender whole cauliflower is smothered in a rich and creamy cheese sauce, then baked in the oven, and finished with a sprinkling of smoked paprika. NO TOFU CASHEW RICOTTA THAT TASTES LIKE DAIRY Instructions. Soak the cashews for several hours, preferably overnight, until they have softened, and become plump. Drain, and place into a high-speed blender or food processor, along with the plant milk, lactic acid, and olive oil. Blitz until smooth and creamy,scraping down the
VEGAN BUTTERSCOTCH PUDDING Creamy and indulgent, this vegan butterscotch pudding is really simple, and made with just six basic ingredients. And because it only takes 15 mins or so to cook (plus a bit of time in the fridge to chill), it's perfect as a weekday dessert, Sunday teatime treat, or even as a kids' party pudding! EXTRA MATURE VEGAN CHEDDAR My extra mature vegan cheddar is simple to make, and is a mind-blowingly delicious, full-bodied, and robust dairy-free cheese. VEGAN MULLIGATAWNY SOUP Instructions. Rinse the lentils, then place in a large pot with enough cold water to cover. Bring to the boil, then reduce the heat, and simmer for 15-20 minutes, until soft, and the water has been absorbed. While the lentils are cooking, heat the oil in a large pan (medium heat), add the cumin seeds, and allow to splutter for 30 seconds. YUMSOME | FOOD AND TRAVELRECIPESARTICLESABOUTCONTACTVISITING THE ACROPOLIS OF ATHENSVEGAN BUTTERSCOTCH PUDDING Panzanella, sometimes known as panzanella salad outside Italy (or panmolle in Tuscany), is a wonderfully flavourful mix of fresh plum tomatoes, red onion, basil, and stale bread, dressed with oil THE SECRET TO SMOOTH AND CREAMY HUMMUS How to make hummus. Place the drained chickpeas, aquafaba, tahini, lemon juice, and salt into a food processor or blender, and blend for 2-3 minutes, until smooth. If necessary, add more aquafaba to loosen the hummus. Taste, and add more salt if required. Decant into a bowl, make a well in the centre, pour in the olive oil. HOW TO MAKE AQUAFABA Instructions. Place the dried chickpeas into a large pan, and add the water. Bring to the boil, cover the pan, then lower the heat. Simmer for a couple of hours, until soft, keeping an eye on the pan to make sure it doesn't boil dry. If necessary, add a little more water. Turn off the heat, and allow the chickpeas and aquafaba to cool in the pan. HOW TO MAKE MADRAS CURRY POWDER Invented for the British during the 19th century, and originally hailing from the city of Madras (now Chennai) – the capital of the Tamil Nadu region of South India - Madras curry powder is a subtle blend of aromatic spices, with a mild chilli kick. BEST-EVER VEGAN NACHO CHEESE Instructions. Bring a medium-large pan of water to the boil. In the meantime, prepare the carrots and potatoes, then add to the boiling water, and boil for around 15 mins until the vegetables are soft. Once the veggies are cooked, remove them from the water, and put HOW TO MAKE TRADITIONAL JEWISH BAGELS Day 1. Mix the yeast with 1 tsp of the warmed maple syrup, and a tablespoon of lukewarm water. Set aside for 10 mins or so to become frothy. In a large bowl, mix together the bread flour, vital wheat gluten, and salt. Make a well in the centre. HOW TO MAKE THE ORIGINAL CARROT BACON RECIPE By the way, have you tried carrot lox yet? If not, you're in for a real treat! Dehydrated carrot bacon. Update May 2018: I've experimenting with making carrot bacon in a dehydrator (this one, from Excalibur, to be precise), and apart from being super-easy, the result is a very crispy 'bacon', without being in any way charred around the edges which happened the first time I made it in my new HOW TO MAKE EASY VEGAN NUTELLA Instructions. Heat your oven to 175°C (350°F / gas mark 4). Spread the hazelnuts in a single layer onto a baking tray, and roast for 15 minutes. Remove from the oven, and place into a food processor or high-speed blender. Blitz for a few minutes, until you have a thick and creamy nut butter. 5-MINUTE VEGAN CASHEW PESTO Instructions. Place the cashews into a blender or food processor, and blitz until you have a fine meal. Add the water, a little at a time, and continue to process until the cashews form a thick cream. Add the rest of the ingredients, and blitz again for 30-60 seconds, until you have a coarse paste. VEGAN SELF-SAUCING CHOCOLATE PUDDING Making vegan self-saucing chocolate pudding. This vegan self-saucing chocolate pudding is ridiculously easy to make; so easy in fact, that even amato mio could make it. (I don't mean to disparage his culinary skills - he's not a bad cook, he just sees it as a chore to be completed as quickly as possible, rather than a pleasurable pursuit, and as such doesn't really understand the concept of YUMSOME | FOOD AND TRAVELRECIPESARTICLESABOUTCONTACTVISITING THE ACROPOLIS OF ATHENSVEGAN BUTTERSCOTCH PUDDING Panzanella, sometimes known as panzanella salad outside Italy (or panmolle in Tuscany), is a wonderfully flavourful mix of fresh plum tomatoes, red onion, basil, and stale bread, dressed with oil THE SECRET TO SMOOTH AND CREAMY HUMMUS How to make hummus. Place the drained chickpeas, aquafaba, tahini, lemon juice, and salt into a food processor or blender, and blend for 2-3 minutes, until smooth. If necessary, add more aquafaba to loosen the hummus. Taste, and add more salt if required. Decant into a bowl, make a well in the centre, pour in the olive oil. HOW TO MAKE AQUAFABA Instructions. Place the dried chickpeas into a large pan, and add the water. Bring to the boil, cover the pan, then lower the heat. Simmer for a couple of hours, until soft, keeping an eye on the pan to make sure it doesn't boil dry. If necessary, add a little more water. Turn off the heat, and allow the chickpeas and aquafaba to cool in the pan. HOW TO MAKE MADRAS CURRY POWDER Invented for the British during the 19th century, and originally hailing from the city of Madras (now Chennai) – the capital of the Tamil Nadu region of South India - Madras curry powder is a subtle blend of aromatic spices, with a mild chilli kick. BEST-EVER VEGAN NACHO CHEESE Instructions. Bring a medium-large pan of water to the boil. In the meantime, prepare the carrots and potatoes, then add to the boiling water, and boil for around 15 mins until the vegetables are soft. Once the veggies are cooked, remove them from the water, and put HOW TO MAKE TRADITIONAL JEWISH BAGELS Day 1. Mix the yeast with 1 tsp of the warmed maple syrup, and a tablespoon of lukewarm water. Set aside for 10 mins or so to become frothy. In a large bowl, mix together the bread flour, vital wheat gluten, and salt. Make a well in the centre. HOW TO MAKE THE ORIGINAL CARROT BACON RECIPE By the way, have you tried carrot lox yet? If not, you're in for a real treat! Dehydrated carrot bacon. Update May 2018: I've experimenting with making carrot bacon in a dehydrator (this one, from Excalibur, to be precise), and apart from being super-easy, the result is a very crispy 'bacon', without being in any way charred around the edges which happened the first time I made it in my new HOW TO MAKE EASY VEGAN NUTELLA Instructions. Heat your oven to 175°C (350°F / gas mark 4). Spread the hazelnuts in a single layer onto a baking tray, and roast for 15 minutes. Remove from the oven, and place into a food processor or high-speed blender. Blitz for a few minutes, until you have a thick and creamy nut butter. 5-MINUTE VEGAN CASHEW PESTO Instructions. Place the cashews into a blender or food processor, and blitz until you have a fine meal. Add the water, a little at a time, and continue to process until the cashews form a thick cream. Add the rest of the ingredients, and blitz again for 30-60 seconds, until you have a coarse paste. VEGAN SELF-SAUCING CHOCOLATE PUDDING Making vegan self-saucing chocolate pudding. This vegan self-saucing chocolate pudding is ridiculously easy to make; so easy in fact, that even amato mio could make it. (I don't mean to disparage his culinary skills - he's not a bad cook, he just sees it as a chore to be completed as quickly as possible, rather than a pleasurable pursuit, and as such doesn't really understand the concept ofRECIPES | YUMSOME
2021 yumsome.com Unauthorised use and/or duplication of this material without express permission from this site's owner is strictly prohibited.Excerpts and links may be used, provided that full and clear credit is given to yumsome.com with appropriate and specific direction to the original content.More information can be found here. Protected with PIXSY HOW TO MAKE EASY VEGAN NUTELLA Instructions. Heat your oven to 175°C (350°F / gas mark 4). Spread the hazelnuts in a single layer onto a baking tray, and roast for 15 minutes. Remove from the oven, and place into a food processor or high-speed blender. Blitz for a few minutes, until you have a thick and creamy nut butter.MAI NAM PLA
Put all of the ingredients into a high-speed blander, and blitz for a few seconds, until you have a liquid with no discernible bits. Strain through a piece of muslin into a glass bottle or jar with a tight-fitting lid. Keep in the fridge for up to three months. Use 1:1 in recipes which call for fish sauce. LIVE BELOW THE LINE POTATO AND ONION SOUP Instructions. Put the vegetable stock into a large pan, and bring to the boil. Add the potato and onion, cover, turn the heat down to medium, and cook for 20 minutes. Blend, then serve with a few grinds of black pepper (if desired). HOW TO MAKE TOFU-FREE VEGANAISE (VEGAN MAYO) How to make veganaise. Place all of the ingredients, except the oil, into a large jar or beaker, and blitz well for a few seconds with an immersion blender, until the mixture thickens and turns white. With the blender still going, slowly add the oil, and keep blitzing until you have a thick and creamy mayo. Taste, and add a little more salt if VEGAN CAULIFLOWER CHEESE Ready in around 30 minutes, cauliflower cheese is a traditional British dish, which has been around for at least a couple of centuries. The tender whole cauliflower is smothered in a rich and creamy cheese sauce, then baked in the oven, and finished with a sprinkling of smoked paprika. VEGAN BUTTERSCOTCH PUDDING Creamy and indulgent, this vegan butterscotch pudding is really simple, and made with just six basic ingredients. And because it only takes 15 mins or so to cook (plus a bit of time in the fridge to chill), it's perfect as a weekday dessert, Sunday teatime treat, or even as a kids' party pudding! EXTRA MATURE VEGAN CHEDDAR My extra mature vegan cheddar is simple to make, and is a mind-blowingly delicious, full-bodied, and robust dairy-free cheese.COCONUT BURFI
Grease a dinner plate, and set aside. Mix together the coconut milk, coconut milk powder, and desiccated coconut (set aside a little bit to sprinkle over the top). Melt the vegan butter in a pan over a medium heat, then add the coconut mixture, plus the condensed milk. Mix thoroughly, then stir vigorously for around 15 minutes, until the NO TOFU CASHEW RICOTTA THAT TASTES LIKE DAIRY Instructions. Soak the cashews for several hours, preferably overnight, until they have softened, and become plump. Drain, and place into a high-speed blender or food processor, along with the plant milk, lactic acid, and olive oil. Blitz until smooth and creamy,scraping down the
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EASY VEGAN CORN CHOWDER Deliciously creamy, super-easy to make, and ready in just 40 minutes, my vegan corn chowder is ideal for anyone avoiding dairy. It’s also gluten-free, nut-free, and soy-free, and you can use your favourite plant milk. It’s the perfect soup for everyone! As soon as the weather warms up, I get lots of corn on the…Read More
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VEGAN MOZART BONBONS (MOZARTKUGELN) With Mother’s Day just around the corner, what better way to say ‘I love you’ than to make these decadent Mozart bonbons for your dear ol’ Ma? Two layers of marzipan and one layer of nougat, wrapped up in a coat of silky smooth chocolate, make these exquisite little balls of gorgeousness the perfect Mother’s…Read More
THAI STIR-FRIED MORNING GLORY Ready in under four minutes, Thai stir-fried morning glory (phad pak boong fai daeng) may well be the fastest and easiest Asian food you’ll ever make! Despite its simplicity, this spicy, garlicky street food dish with fermented soya bean sauce will also be one of the tastiest. Unfortunately, this is not a dish you’ll often…Read More
16 EASY VEGAN DESSERTS FOR VALENTINE’S DAY I have just realised that it’s been a couple of years since I did a Valentine’s Day post – how very tardy of me! If you’re stuck for inspiration, here are 16 deliciously easy vegan desserts for Valentine’s Day! Vegan pies and puddings Vegan ice cream and sorbet Vegan brownies and blondies Vegan truffles CROCKPOT TOMATO LENTIL SOUP Deliciously nutritious and comforting soup really doesn’t get any easier than my mildly-spiced crockpot tomato lentil soup! It’s vegan too! Just chuck the ingredients into your slow cooker, set the time, and a few hours later, voilà!, a comforting, low-effort meal to chase away winter chills! As I’m writing this, the sound of torrentialrain…
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HOW TO MAKE SOFFRITTO Not to be confused with soffitto – which means ‘ceiling’! – soffritto is a gently fried mix of onion, celery, carrot, and aromatics, designed to add depth of flavour and fragrance to what might otherwise be a dull or bland dish. What is soffritto? Soffritto comes from the Italian verb, soffriggere, which means to brown…Read More
THE BEST VEGAN MASALA CHAI Few drinks are as comforting as a cup of masala chai (chai latte to those of you across the pond); it’s my go-to hot beverage of choice in any weather. And speaking of weather, masala chai is perfect for banishing autumn and winter chills. Traditionally, along with black tea, sugar, and a blend of warming…Read More
PASTA FAGIOLI (VEGAN) Warming and filling, simple and frugal, and a complete meal in one bowl – you can’t go wrong with my traditional, veggie-packed pasta fagioli (aka pasta fazool). Like so much cucina povera, this Tuscan pasta and bean soup (or minestra di pasta e fagioli to give it its northern Italian name), has as many variations…Read More
VEGAN PALAK PANEER
Packed with Vitamins and protein, my vegan palak paneer – a mild and creamy spinach and tofu curry – is really easy to make, takes around 35 minutes to cook, and makes for a perfect weeknight meal! My granddad loved spinach; we grew loads of it in our garden, and he would always tell me…Read More
VEGAN CHRISTMAS PUDDING No Christmas feast is complete without a slice of rich and fruity Christmas pudding. Not only is it super-easy to make from basic store cupboard ingredients, it can be made well in advance, and stored for up to a year! English Christmas Pudding In half a minute Mrs. Cratchit entered – flushed, but smiling proudly…Read More
VEGAN STUFFED SEITAN ROAST Do you find yourself at a loss as to what to cook at Easter, Thanksgiving, and Christmas (or any get-together), that omnivores and vegans alike will enjoy? My vegan stuffed seitan roast is the solution you’ve been looking for. It’s simple to make, chock-full of goodness, and is completely delicious too! Vegan Stuffed SeitanRoast…
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VISITING THE ACROPOLIS OF ATHENS POZZUOLI – THE DODGY END OF ITALY COPYRIGHT INFORMATION2020 yumsome.com
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