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until fragrant.
EASY VEGAN POTATO SALAD RECIPE Instructions. Add the the potatoes to a stock pot and cover by a few inches with water. Add lots of salt to the water, and stir. Bring to a boil, and cook for 15-20 minutes, or until the potatoes are tender but not falling apart. While the potatoes are cooking, you can start chopping the other ingredients.VEGAN WHITE CAKE
Line two 9-inch cake pans with circles of parchment paper on the bottom. Do not flour or grease the pans. In a small bowl, whisk together the aquafaba and cream of tartar vigorously until the aquafaba is fluffy and foamy, and set aside. No need to whip it to stiff peaks, just get it foamy. CARAMELIZED ONION HUMMUS RECIPE Set aside. Add the remaining 1 tbsp of olive oil, lemon juice, tahini and garlic to a food processor and blend until relatively smooth, scraping down the sides if needed. Add half of the cooked chickpeas and half of the caramelized onions, blending to combine. OIL-FREE MARINARA (FAT-FREE TOMATO SAUCE) Instructions. Add the minced garlic to a small bowl and cover with the white wine. Let sit for 15 minutes (or covered in the fridge for up to 24 hours for even better flavor) while you prep the rest of the recipe. Heat your nonstick pan on medium-low heat. BUFFALO BROCCOLI WINGS RECIPE (CRISPY!) Preheat the oven to 425 degrees Fahrenheit and lightly grease a baking sheet. In a bowl, whisk together the non-dairy milk, hot sauce, white rice flour, cornstarch, and salt, and mix until smooth. Add water if needed to make a batter thick enough to coat a BBQ PULLED CARROT TACOS RECIPE (30-MINUTE MEAL) For the BBQ pulled carrots: Heat the oil over medium-high heat in a large, deep skillet. When hot, add the shredded carrot and quickly stir to distribute the oil. Sprinkle with salt and pepper. Cook for 4-5 minutes, stirring and flipping the carrot occasionally. Once the carrot is starting to dry out and lightly brown, add the BBQ sauce andstir.
SAVORY SWEET POTATO CASSEROLE WITH WALNUT CRUMBLE Instructions. Preheat the oven to 425 degrees Fahrenheit. Use a fork to poke holes all over the whole, unpeeled sweet potatoes. Rub them in a very light coating of olive oil and place on a baking sheet or in a baking dish. Roast until completely tender, about 60 minutes. ROASTED RED PEPPER AND CHICKPEA PASTA Meanwhile, in a saucepan, heat the olive oil over medium heat. Add the shallot or onion and cook, stirring frequently, until softened and translucent, 4 to 6 minutes. Add the garlic and cook for 60 seconds more. Add the red pepper flakes, smoked paprika, ground black pepper, and dried oregano, and cook for another 30 seconds or until fragrant. PLANT-BASED & VEGETARIAN RECIPES, A VEGAN RECIPE BLOGABOUTALL RECIPESWORK WITH MERESOURCESFOR BLOGGERSWHAT DO VEGANS EAT Browse hundreds of whole food, plant-based recipes that are BIG on flavor but 100% free of animal products: no meat, fish, eggs, dairy, or honey. Being vegan never tasted so good! ULTIMATE VEGAN CHILI RECIPE (GLUTEN-FREE) Make the vegan chili: Warm the olive oil in a pot. Add the diced onion with a pinch of salt, and stir. Continue to cook the onion, stirring occasionally, until softened, about 4-6 minutes. Add the garlic, cumin, and dried oregano, and stir. Cook for about 60 seconds, oruntil fragrant.
EASY VEGAN POTATO SALAD RECIPE Instructions. Add the the potatoes to a stock pot and cover by a few inches with water. Add lots of salt to the water, and stir. Bring to a boil, and cook for 15-20 minutes, or until the potatoes are tender but not falling apart. While the potatoes are cooking, you can start chopping the other ingredients.VEGAN WHITE CAKE
Line two 9-inch cake pans with circles of parchment paper on the bottom. Do not flour or grease the pans. In a small bowl, whisk together the aquafaba and cream of tartar vigorously until the aquafaba is fluffy and foamy, and set aside. No need to whip it to stiff peaks, just get it foamy. CARAMELIZED ONION HUMMUS RECIPE Set aside. Add the remaining 1 tbsp of olive oil, lemon juice, tahini and garlic to a food processor and blend until relatively smooth, scraping down the sides if needed. Add half of the cooked chickpeas and half of the caramelized onions, blending to combine. OIL-FREE MARINARA (FAT-FREE TOMATO SAUCE) Instructions. Add the minced garlic to a small bowl and cover with the white wine. Let sit for 15 minutes (or covered in the fridge for up to 24 hours for even better flavor) while you prep the rest of the recipe. Heat your nonstick pan on medium-low heat. BUFFALO BROCCOLI WINGS RECIPE (CRISPY!) Preheat the oven to 425 degrees Fahrenheit and lightly grease a baking sheet. In a bowl, whisk together the non-dairy milk, hot sauce, white rice flour, cornstarch, and salt, and mix until smooth. Add water if needed to make a batter thick enough to coat a BBQ PULLED CARROT TACOS RECIPE (30-MINUTE MEAL) For the BBQ pulled carrots: Heat the oil over medium-high heat in a large, deep skillet. When hot, add the shredded carrot and quickly stir to distribute the oil. Sprinkle with salt and pepper. Cook for 4-5 minutes, stirring and flipping the carrot occasionally. Once the carrot is starting to dry out and lightly brown, add the BBQ sauce andstir.
SAVORY SWEET POTATO CASSEROLE WITH WALNUT CRUMBLE Instructions. Preheat the oven to 425 degrees Fahrenheit. Use a fork to poke holes all over the whole, unpeeled sweet potatoes. Rub them in a very light coating of olive oil and place on a baking sheet or in a baking dish. Roast until completely tender, about 60 minutes. ROASTED RED PEPPER AND CHICKPEA PASTA Meanwhile, in a saucepan, heat the olive oil over medium heat. Add the shallot or onion and cook, stirring frequently, until softened and translucent, 4 to 6 minutes. Add the garlic and cook for 60 seconds more. Add the red pepper flakes, smoked paprika, ground black pepper, and dried oregano, and cook for another 30 seconds or until fragrant. ULTIMATE VEGAN CHILI RECIPE (GLUTEN-FREE) Make the vegan chili: Warm the olive oil in a pot. Add the diced onion with a pinch of salt, and stir. Continue to cook the onion, stirring occasionally, until softened, about 4-6 minutes. Add the garlic, cumin, and dried oregano, and stir. Cook for about 60 seconds, oruntil fragrant.
THE BEST EASY VEGAN GRAVY RECIPE Add the garlic and poultry seasoning and stir to combine. Add the miso and nutritional yeast and cook for 30 seconds more. Add the soy sauce, vegetable broth, and cooked beans to the pan, stir, and bring to a gentle boil, taking care to scrape any solids from the bottom of the pan; then turn off the heat. CHICKPEA VINDALOO (SPICY CHICKPEA CURRY) In a large saucepan, warm the coconut oil. Add the onion and a pinch of salt, and stir. Cook for 3-5 minutes, until the onion is softened. Add the potato and stir. Drain and rinse the chickpeas and add them to the pot along with the potatoes and 5 cups of water. SECRETLY AMAZING LENTIL SALAD WITH LEMON VINAIGRETTE Rinse the lentils, picking out any stones or shriveled pieces. Add the lentils to a saucepan along with the vegetable broth. Bring to a boil, then reduce to a simmer. Cook uncovered, stirring occasionally, for about 25 minutes or until tender but still holding their shape. Add more liquid if needed. VEGAN BREAD PUDDING WITH BROWN SUGAR AND MAPLE Instructions. Preheat the oven to 275 degrees Fahrenheit. Spread out the bread cubes in a single layer on one or two baking sheets, and toast for 15-20 minutes, stirring halfway through, until very dried out, but not browning. Meanwhile, make the pudding mixture. First, SAVORY SWEET POTATO CASSEROLE WITH WALNUT CRUMBLE Instructions. Preheat the oven to 425 degrees Fahrenheit. Use a fork to poke holes all over the whole, unpeeled sweet potatoes. Rub them in a very light coating of olive oil and place on a baking sheet or in a baking dish. Roast until completely tender, about 60 minutes. VEGAN TERIYAKI MEATBALLS RECIPE For the vegan teriyaki sauce: In a saucepan, combine all of the sauce ingredients. Bring the mixture to a boil, then reduce it to a simmer. Simmer until the sauce has thickened considerably and reduced to approximately 3/4 cup in volume. Taste the sauce, and if you still want a more powerful flavor and syrupy texture, continue reducing itto as
CARROT TOP PESTO RECIPE The origin of my particular carrot top pesto recipe was the same friend who helped me create my black garlic vinaigrette.We were creating a whole Moroccan-inspired feast including glowing Moroccan vegetable stew, salad with vinaigrette, and crostini with almond ricotta and carrot top pesto. I’m sure there was more, but I can’t remember, probably because the feast also included copiousKUNG PAO CHICKPEAS
For the Kung Pao chickpeas: Heat the toasted sesame oil over medium-high heat in a large skillet. Add the ginger and garlic, and cook, stirring constantly, for about 30 seconds or until fragrant. Add the celery and half of the scallions, and cook, continuing to stir, for another 60 seconds until the celery is TART CHERRY GINGER COOLER RECIPE (QUICK AND EASY BEVERAGE) I served a similar version of this cooler at our housewarming party – you know, the one where I made nachos for 50 people – a couple of months ago, and it was flying off of the proverbial shelves. So it was the perfect thing to recreate in partnership with Target and R.W. Knudsen Family® Single Fruit Juices.. All of the juices in this line, including the Tart Cherry and Cranberry PLANT-BASED & VEGETARIAN RECIPES, A VEGAN RECIPE BLOGABOUTALL RECIPESWORK WITH MERESOURCESFOR BLOGGERSWHAT DO VEGANS EAT Browse hundreds of whole food, plant-based recipes that are BIG on flavor but 100% free of animal products: no meat, fish, eggs, dairy, or honey. Being vegan never tasted so good! ULTIMATE VEGAN CHILI RECIPE (GLUTEN-FREE) Make the vegan chili: Warm the olive oil in a pot. Add the diced onion with a pinch of salt, and stir. Continue to cook the onion, stirring occasionally, until softened, about 4-6 minutes. Add the garlic, cumin, and dried oregano, and stir. Cook for about 60 seconds, oruntil fragrant.
EASY VEGAN POTATO SALAD RECIPE Instructions. Add the the potatoes to a stock pot and cover by a few inches with water. Add lots of salt to the water, and stir. Bring to a boil, and cook for 15-20 minutes, or until the potatoes are tender but not falling apart. While the potatoes are cooking, you can start chopping the other ingredients. BBQ PULLED CARROT TACOS RECIPE (30-MINUTE MEAL) For the BBQ pulled carrots: Heat the oil over medium-high heat in a large, deep skillet. When hot, add the shredded carrot and quickly stir to distribute the oil. Sprinkle with salt and pepper. Cook for 4-5 minutes, stirring and flipping the carrot occasionally. Once the carrot is starting to dry out and lightly brown, add the BBQ sauce andstir.
OIL-FREE MARINARA (FAT-FREE TOMATO SAUCE) Instructions. Add the minced garlic to a small bowl and cover with the white wine. Let sit for 15 minutes (or covered in the fridge for up to 24 hours for even better flavor) while you prep the rest of the recipe. Heat your nonstick pan on medium-low heat.VEGAN WHITE CAKE
Line two 9-inch cake pans with circles of parchment paper on the bottom. Do not flour or grease the pans. In a small bowl, whisk together the aquafaba and cream of tartar vigorously until the aquafaba is fluffy and foamy, and set aside. No need to whip it to stiff peaks, just get it foamy. CARAMELIZED ONION HUMMUS RECIPE Set aside. Add the remaining 1 tbsp of olive oil, lemon juice, tahini and garlic to a food processor and blend until relatively smooth, scraping down the sides if needed. Add half of the cooked chickpeas and half of the caramelized onions, blending to combine. BUFFALO BROCCOLI WINGS RECIPE (CRISPY!) Preheat the oven to 425 degrees Fahrenheit and lightly grease a baking sheet. In a bowl, whisk together the non-dairy milk, hot sauce, white rice flour, cornstarch, and salt, and mix until smooth. Add water if needed to make a batter thick enough to coat a ROASTED RED PEPPER AND CHICKPEA PASTA Meanwhile, in a saucepan, heat the olive oil over medium heat. Add the shallot or onion and cook, stirring frequently, until softened and translucent, 4 to 6 minutes. Add the garlic and cook for 60 seconds more. Add the red pepper flakes, smoked paprika, ground black pepper, and dried oregano, and cook for another 30 seconds or until fragrant. SAVORY SWEET POTATO CASSEROLE WITH WALNUT CRUMBLE Instructions. Preheat the oven to 425 degrees Fahrenheit. Use a fork to poke holes all over the whole, unpeeled sweet potatoes. Rub them in a very light coating of olive oil and place on a baking sheet or in a baking dish. Roast until completely tender, about 60 minutes. PLANT-BASED & VEGETARIAN RECIPES, A VEGAN RECIPE BLOGABOUTALL RECIPESWORK WITH MERESOURCESFOR BLOGGERSWHAT DO VEGANS EAT Browse hundreds of whole food, plant-based recipes that are BIG on flavor but 100% free of animal products: no meat, fish, eggs, dairy, or honey. Being vegan never tasted so good! ULTIMATE VEGAN CHILI RECIPE (GLUTEN-FREE) Make the vegan chili: Warm the olive oil in a pot. Add the diced onion with a pinch of salt, and stir. Continue to cook the onion, stirring occasionally, until softened, about 4-6 minutes. Add the garlic, cumin, and dried oregano, and stir. Cook for about 60 seconds, oruntil fragrant.
EASY VEGAN POTATO SALAD RECIPE Instructions. Add the the potatoes to a stock pot and cover by a few inches with water. Add lots of salt to the water, and stir. Bring to a boil, and cook for 15-20 minutes, or until the potatoes are tender but not falling apart. While the potatoes are cooking, you can start chopping the other ingredients. BBQ PULLED CARROT TACOS RECIPE (30-MINUTE MEAL) For the BBQ pulled carrots: Heat the oil over medium-high heat in a large, deep skillet. When hot, add the shredded carrot and quickly stir to distribute the oil. Sprinkle with salt and pepper. Cook for 4-5 minutes, stirring and flipping the carrot occasionally. Once the carrot is starting to dry out and lightly brown, add the BBQ sauce andstir.
OIL-FREE MARINARA (FAT-FREE TOMATO SAUCE) Instructions. Add the minced garlic to a small bowl and cover with the white wine. Let sit for 15 minutes (or covered in the fridge for up to 24 hours for even better flavor) while you prep the rest of the recipe. Heat your nonstick pan on medium-low heat.VEGAN WHITE CAKE
Line two 9-inch cake pans with circles of parchment paper on the bottom. Do not flour or grease the pans. In a small bowl, whisk together the aquafaba and cream of tartar vigorously until the aquafaba is fluffy and foamy, and set aside. No need to whip it to stiff peaks, just get it foamy. CARAMELIZED ONION HUMMUS RECIPE Set aside. Add the remaining 1 tbsp of olive oil, lemon juice, tahini and garlic to a food processor and blend until relatively smooth, scraping down the sides if needed. Add half of the cooked chickpeas and half of the caramelized onions, blending to combine. BUFFALO BROCCOLI WINGS RECIPE (CRISPY!) Preheat the oven to 425 degrees Fahrenheit and lightly grease a baking sheet. In a bowl, whisk together the non-dairy milk, hot sauce, white rice flour, cornstarch, and salt, and mix until smooth. Add water if needed to make a batter thick enough to coat a ROASTED RED PEPPER AND CHICKPEA PASTA Meanwhile, in a saucepan, heat the olive oil over medium heat. Add the shallot or onion and cook, stirring frequently, until softened and translucent, 4 to 6 minutes. Add the garlic and cook for 60 seconds more. Add the red pepper flakes, smoked paprika, ground black pepper, and dried oregano, and cook for another 30 seconds or until fragrant. SAVORY SWEET POTATO CASSEROLE WITH WALNUT CRUMBLE Instructions. Preheat the oven to 425 degrees Fahrenheit. Use a fork to poke holes all over the whole, unpeeled sweet potatoes. Rub them in a very light coating of olive oil and place on a baking sheet or in a baking dish. Roast until completely tender, about 60 minutes. OLD BAY CLAMLESS VEGAN CHOWDER Set mixture aside. In a soup pot, heat the olive oil over medium-low heat. Add the onion and celery, and stir well. Cook until both are softened and translucent, about 5 minutes. Add the garlic, and cook for another 30 seconds. Stir in the Old Bay seasoning, ground black pepper, and diced potatoes. THE BEST EASY VEGAN GRAVY RECIPE Add the garlic and poultry seasoning and stir to combine. Add the miso and nutritional yeast and cook for 30 seconds more. Add the soy sauce, vegetable broth, and cooked beans to the pan, stir, and bring to a gentle boil, taking care to scrape any solids from the bottom of the pan; then turn off the heat. CHICKPEA VINDALOO (SPICY CHICKPEA CURRY) In a large saucepan, warm the coconut oil. Add the onion and a pinch of salt, and stir. Cook for 3-5 minutes, until the onion is softened. Add the potato and stir. Drain and rinse the chickpeas and add them to the pot along with the potatoes and 5 cups of water. VEGAN BREAD PUDDING WITH BROWN SUGAR AND MAPLE Instructions. Preheat the oven to 275 degrees Fahrenheit. Spread out the bread cubes in a single layer on one or two baking sheets, and toast for 15-20 minutes, stirring halfway through, until very dried out, but not browning. Meanwhile, make the pudding mixture. First, SECRETLY AMAZING LENTIL SALAD WITH LEMON VINAIGRETTE Rinse the lentils, picking out any stones or shriveled pieces. Add the lentils to a saucepan along with the vegetable broth. Bring to a boil, then reduce to a simmer. Cook uncovered, stirring occasionally, for about 25 minutes or until tender but still holding their shape. Add more liquid if needed. CARROT TOP PESTO RECIPE The origin of my particular carrot top pesto recipe was the same friend who helped me create my black garlic vinaigrette.We were creating a whole Moroccan-inspired feast including glowing Moroccan vegetable stew, salad with vinaigrette, and crostini with almond ricotta and carrot top pesto. I’m sure there was more, but I can’t remember, probably because the feast also included copious SAVORY SWEET POTATO CASSEROLE WITH WALNUT CRUMBLE Instructions. Preheat the oven to 425 degrees Fahrenheit. Use a fork to poke holes all over the whole, unpeeled sweet potatoes. Rub them in a very light coating of olive oil and place on a baking sheet or in a baking dish. Roast until completely tender, about 60 minutes.KUNG PAO CHICKPEAS
For the Kung Pao chickpeas: Heat the toasted sesame oil over medium-high heat in a large skillet. Add the ginger and garlic, and cook, stirring constantly, for about 30 seconds or until fragrant. Add the celery and half of the scallions, and cook, continuing to stir, for another 60 seconds until the celery is EASY STOVETOP CAULIFLOWER RICE Warm the oil in a large skillet (preferably non-stick) over medium-high heat. Add the pulsed cauliflower rice and cook, stirring occasionally, until the cauliflower rice "kernels" are crisp-tender. Season with salt and pepper if desired, and serve with accompaniments of your choice. Leftovers keep well in the refrigerator. TART CHERRY GINGER COOLER RECIPE (QUICK AND EASY BEVERAGE) I served a similar version of this cooler at our housewarming party – you know, the one where I made nachos for 50 people – a couple of months ago, and it was flying off of the proverbial shelves. So it was the perfect thing to recreate in partnership with Target and R.W. Knudsen Family® Single Fruit Juices.. All of the juices in this line, including the Tart Cherry and Cranberry PLANT-BASED & VEGETARIAN RECIPES, A VEGAN RECIPE BLOGABOUTALL RECIPESWORK WITH MERESOURCESFOR BLOGGERSWHAT DO VEGANS EAT Browse hundreds of whole food, plant-based recipes that are BIG on flavor but 100% free of animal products: no meat, fish, eggs, dairy, or honey. Being vegan never tasted so good!VEGAN WHITE CAKE
Line two 9-inch cake pans with circles of parchment paper on the bottom. Do not flour or grease the pans. In a small bowl, whisk together the aquafaba and cream of tartar vigorously until the aquafaba is fluffy and foamy, and set aside. No need to whip it to stiff peaks, just get it foamy. CARAMELIZED ONION HUMMUS RECIPE Set aside. Add the remaining 1 tbsp of olive oil, lemon juice, tahini and garlic to a food processor and blend until relatively smooth, scraping down the sides if needed. Add half of the cooked chickpeas and half of the caramelized onions, blending to combine. CARROT TOP PESTO RECIPE The origin of my particular carrot top pesto recipe was the same friend who helped me create my black garlic vinaigrette.We were creating a whole Moroccan-inspired feast including glowing Moroccan vegetable stew, salad with vinaigrette, and crostini with almond ricotta and carrot top pesto. I’m sure there was more, but I can’t remember, probably because the feast also included copious EASY VEGAN POTATO SALAD RECIPE Instructions. Add the the potatoes to a stock pot and cover by a few inches with water. Add lots of salt to the water, and stir. Bring to a boil, and cook for 15-20 minutes, or until the potatoes are tender but not falling apart. While the potatoes are cooking, you can start chopping the other ingredients. BBQ PULLED CARROT TACOS RECIPE (30-MINUTE MEAL) For the BBQ pulled carrots: Heat the oil over medium-high heat in a large, deep skillet. When hot, add the shredded carrot and quickly stir to distribute the oil. Sprinkle with salt and pepper. Cook for 4-5 minutes, stirring and flipping the carrot occasionally. Once the carrot is starting to dry out and lightly brown, add the BBQ sauce andstir.
ONE POT RATATOUILLE RICE WITH EGGPLANT, ZUCCHINI, AND BELL Instructions. In a skillet or saucepan, warm the olive oil over medium heat. Add the onion with a sprinkle of salt, and cook for 3 to 5 minutes, stirring frequently, until translucent. Add the garlic and cook for 30 to 60 seconds more, until fragrant. Add the zucchini, eggplant, black pepper, oregano, red pepper flakes, another pinch ofsalt
SECRETLY AMAZING LENTIL SALAD WITH LEMON VINAIGRETTE Rinse the lentils, picking out any stones or shriveled pieces. Add the lentils to a saucepan along with the vegetable broth. Bring to a boil, then reduce to a simmer. Cook uncovered, stirring occasionally, for about 25 minutes or until tender but still holding their shape. Add more liquid if needed. HOW TO COOK BLACK RICE IN THE RICE COOKER Add water or stock at a ratio of 1 and 3/4 cups per cup of black rice. If your rice cooker has a brown rice mode, start it. Otherwise, set the timer to 25 minutes. When the timer goes off, remove the lid to release excess steam. Cooked black rice can be stored in the refrigerator for up to 5-7 days. TART CHERRY GINGER COOLER RECIPE (QUICK AND EASY BEVERAGE) I served a similar version of this cooler at our housewarming party – you know, the one where I made nachos for 50 people – a couple of months ago, and it was flying off of the proverbial shelves. So it was the perfect thing to recreate in partnership with Target and R.W. Knudsen Family® Single Fruit Juices.. All of the juices in this line, including the Tart Cherry and Cranberry PLANT-BASED & VEGETARIAN RECIPES, A VEGAN RECIPE BLOGABOUTALL RECIPESWORK WITH MERESOURCESFOR BLOGGERSWHAT DO VEGANS EAT Browse hundreds of whole food, plant-based recipes that are BIG on flavor but 100% free of animal products: no meat, fish, eggs, dairy, or honey. Being vegan never tasted so good!VEGAN WHITE CAKE
Line two 9-inch cake pans with circles of parchment paper on the bottom. Do not flour or grease the pans. In a small bowl, whisk together the aquafaba and cream of tartar vigorously until the aquafaba is fluffy and foamy, and set aside. No need to whip it to stiff peaks, just get it foamy. CARAMELIZED ONION HUMMUS RECIPE Set aside. Add the remaining 1 tbsp of olive oil, lemon juice, tahini and garlic to a food processor and blend until relatively smooth, scraping down the sides if needed. Add half of the cooked chickpeas and half of the caramelized onions, blending to combine. CARROT TOP PESTO RECIPE The origin of my particular carrot top pesto recipe was the same friend who helped me create my black garlic vinaigrette.We were creating a whole Moroccan-inspired feast including glowing Moroccan vegetable stew, salad with vinaigrette, and crostini with almond ricotta and carrot top pesto. I’m sure there was more, but I can’t remember, probably because the feast also included copious EASY VEGAN POTATO SALAD RECIPE Instructions. Add the the potatoes to a stock pot and cover by a few inches with water. Add lots of salt to the water, and stir. Bring to a boil, and cook for 15-20 minutes, or until the potatoes are tender but not falling apart. While the potatoes are cooking, you can start chopping the other ingredients. BBQ PULLED CARROT TACOS RECIPE (30-MINUTE MEAL) For the BBQ pulled carrots: Heat the oil over medium-high heat in a large, deep skillet. When hot, add the shredded carrot and quickly stir to distribute the oil. Sprinkle with salt and pepper. Cook for 4-5 minutes, stirring and flipping the carrot occasionally. Once the carrot is starting to dry out and lightly brown, add the BBQ sauce andstir.
ONE POT RATATOUILLE RICE WITH EGGPLANT, ZUCCHINI, AND BELL Instructions. In a skillet or saucepan, warm the olive oil over medium heat. Add the onion with a sprinkle of salt, and cook for 3 to 5 minutes, stirring frequently, until translucent. Add the garlic and cook for 30 to 60 seconds more, until fragrant. Add the zucchini, eggplant, black pepper, oregano, red pepper flakes, another pinch ofsalt
SECRETLY AMAZING LENTIL SALAD WITH LEMON VINAIGRETTE Rinse the lentils, picking out any stones or shriveled pieces. Add the lentils to a saucepan along with the vegetable broth. Bring to a boil, then reduce to a simmer. Cook uncovered, stirring occasionally, for about 25 minutes or until tender but still holding their shape. Add more liquid if needed. HOW TO COOK BLACK RICE IN THE RICE COOKER Add water or stock at a ratio of 1 and 3/4 cups per cup of black rice. If your rice cooker has a brown rice mode, start it. Otherwise, set the timer to 25 minutes. When the timer goes off, remove the lid to release excess steam. Cooked black rice can be stored in the refrigerator for up to 5-7 days. TART CHERRY GINGER COOLER RECIPE (QUICK AND EASY BEVERAGE) I served a similar version of this cooler at our housewarming party – you know, the one where I made nachos for 50 people – a couple of months ago, and it was flying off of the proverbial shelves. So it was the perfect thing to recreate in partnership with Target and R.W. Knudsen Family® Single Fruit Juices.. All of the juices in this line, including the Tart Cherry and Cranberry ULTIMATE VEGAN CHILI RECIPE (GLUTEN-FREE) Make the vegan chili: Warm the olive oil in a pot. Add the diced onion with a pinch of salt, and stir. Continue to cook the onion, stirring occasionally, until softened, about 4-6 minutes. Add the garlic, cumin, and dried oregano, and stir. Cook for about 60 seconds, oruntil fragrant.
ULTIMATE HEARTY VEGETABLE STEW RECIPE Instructions. Add the olive oil to a large pot over medium heat. Once the oil is hot, add the onion, celery, and carrot. Cook, stirring occasionally, for about 7-9 minutes or until the onion is softened. Add the garlic, black pepper, and fresh herbs, and cook for another 2minutes.
OLD BAY CLAMLESS VEGAN CHOWDER Set mixture aside. In a soup pot, heat the olive oil over medium-low heat. Add the onion and celery, and stir well. Cook until both are softened and translucent, about 5 minutes. Add the garlic, and cook for another 30 seconds. Stir in the Old Bay seasoning, ground black pepper, and diced potatoes. SECRETLY AMAZING LENTIL SALAD WITH LEMON VINAIGRETTE Rinse the lentils, picking out any stones or shriveled pieces. Add the lentils to a saucepan along with the vegetable broth. Bring to a boil, then reduce to a simmer. Cook uncovered, stirring occasionally, for about 25 minutes or until tender but still holding their shape. Add more liquid if needed. OIL-FREE MARINARA (FAT-FREE TOMATO SAUCE) Instructions. Add the minced garlic to a small bowl and cover with the white wine. Let sit for 15 minutes (or covered in the fridge for up to 24 hours for even better flavor) while you prep the rest of the recipe. Heat your nonstick pan on medium-low heat. STICKY SESAME CAULIFLOWER RECIPE Preheat the oven to 425 degrees Fahrenheit and prepare two large baking sheets lined with parchment paper. In a mixing bowl, stir together the flour, garlic powder, and salt. Add 1 cup of water and stir. Continue adding water 1 tablespoon at a time until a pancake batter-esque consistency is reached. CHICKPEA VINDALOO (SPICY CHICKPEA CURRY) In a large saucepan, warm the coconut oil. Add the onion and a pinch of salt, and stir. Cook for 3-5 minutes, until the onion is softened. Add the potato and stir. Drain and rinse the chickpeas and add them to the pot along with the potatoes and 5 cups of water. VEGAN RICE PAPER BACON RECIPE There are 3 easy steps to making your own rice paper bacon: Whisk up an easy smoky-sweet marinade. Cut sheets of rice paper into strips, dip them quickly in water to soften and stick them together, and then generously coat them in the marinade. Bake, fry, or microwave (yes, microwave!) them into crispy vegan bacon deliciousness.ALMOND FETA (BAKED)
Instructions. Put the raw almonds in a bowl and cover them with very hot water. Let them sit for 2 hours. Preheat the oven to 325 degrees Fahrenheit, and ready an oven-safe ceramic or glass dish and parchment paper (I used a 5-inch glass dish). Drain the almonds and remove theskins.
BASIC HOMEMADE SEITAN RECIPE Instructions. Heat the olive oil in a skillet over medium heat. Add the onion and salt, and cook for 5-7 minutes, stirring frequently, until onion is softened slightly. Reduce the heat to medium-low and add the garlic and stir. Cook for 2-3 minutes, until the garlic is softened and fragrant. PLANT-BASED & VEGETARIAN RECIPES, A VEGAN RECIPE BLOGABOUTALL RECIPESWORK WITH MERESOURCESFOR BLOGGERSWHAT DO VEGANS EAT Browse hundreds of whole food, plant-based recipes that are BIG on flavor but 100% free of animal products: no meat, fish, eggs, dairy, or honey. Being vegan never tasted so good!VEGAN WHITE CAKE
Line two 9-inch cake pans with circles of parchment paper on the bottom. Do not flour or grease the pans. In a small bowl, whisk together the aquafaba and cream of tartar vigorously until the aquafaba is fluffy and foamy, and set aside. No need to whip it to stiff peaks, just get it foamy. CARAMELIZED ONION HUMMUS RECIPE Set aside. Add the remaining 1 tbsp of olive oil, lemon juice, tahini and garlic to a food processor and blend until relatively smooth, scraping down the sides if needed. Add half of the cooked chickpeas and half of the caramelized onions, blending to combine. CARROT TOP PESTO RECIPE The origin of my particular carrot top pesto recipe was the same friend who helped me create my black garlic vinaigrette.We were creating a whole Moroccan-inspired feast including glowing Moroccan vegetable stew, salad with vinaigrette, and crostini with almond ricotta and carrot top pesto. I’m sure there was more, but I can’t remember, probably because the feast also included copious EASY VEGAN POTATO SALAD RECIPE Instructions. Add the the potatoes to a stock pot and cover by a few inches with water. Add lots of salt to the water, and stir. Bring to a boil, and cook for 15-20 minutes, or until the potatoes are tender but not falling apart. While the potatoes are cooking, you can start chopping the other ingredients. BBQ PULLED CARROT TACOS RECIPE (30-MINUTE MEAL) For the BBQ pulled carrots: Heat the oil over medium-high heat in a large, deep skillet. When hot, add the shredded carrot and quickly stir to distribute the oil. Sprinkle with salt and pepper. Cook for 4-5 minutes, stirring and flipping the carrot occasionally. Once the carrot is starting to dry out and lightly brown, add the BBQ sauce andstir.
ONE POT RATATOUILLE RICE WITH EGGPLANT, ZUCCHINI, AND BELL Instructions. In a skillet or saucepan, warm the olive oil over medium heat. Add the onion with a sprinkle of salt, and cook for 3 to 5 minutes, stirring frequently, until translucent. Add the garlic and cook for 30 to 60 seconds more, until fragrant. Add the zucchini, eggplant, black pepper, oregano, red pepper flakes, another pinch ofsalt
SECRETLY AMAZING LENTIL SALAD WITH LEMON VINAIGRETTE Rinse the lentils, picking out any stones or shriveled pieces. Add the lentils to a saucepan along with the vegetable broth. Bring to a boil, then reduce to a simmer. Cook uncovered, stirring occasionally, for about 25 minutes or until tender but still holding their shape. Add more liquid if needed. HOW TO COOK BLACK RICE IN THE RICE COOKER Add water or stock at a ratio of 1 and 3/4 cups per cup of black rice. If your rice cooker has a brown rice mode, start it. Otherwise, set the timer to 25 minutes. When the timer goes off, remove the lid to release excess steam. Cooked black rice can be stored in the refrigerator for up to 5-7 days. TART CHERRY GINGER COOLER RECIPE (QUICK AND EASY BEVERAGE) I served a similar version of this cooler at our housewarming party – you know, the one where I made nachos for 50 people – a couple of months ago, and it was flying off of the proverbial shelves. So it was the perfect thing to recreate in partnership with Target and R.W. Knudsen Family® Single Fruit Juices.. All of the juices in this line, including the Tart Cherry and Cranberry PLANT-BASED & VEGETARIAN RECIPES, A VEGAN RECIPE BLOGABOUTALL RECIPESWORK WITH MERESOURCESFOR BLOGGERSWHAT DO VEGANS EAT Browse hundreds of whole food, plant-based recipes that are BIG on flavor but 100% free of animal products: no meat, fish, eggs, dairy, or honey. Being vegan never tasted so good!VEGAN WHITE CAKE
Line two 9-inch cake pans with circles of parchment paper on the bottom. Do not flour or grease the pans. In a small bowl, whisk together the aquafaba and cream of tartar vigorously until the aquafaba is fluffy and foamy, and set aside. No need to whip it to stiff peaks, just get it foamy. CARAMELIZED ONION HUMMUS RECIPE Set aside. Add the remaining 1 tbsp of olive oil, lemon juice, tahini and garlic to a food processor and blend until relatively smooth, scraping down the sides if needed. Add half of the cooked chickpeas and half of the caramelized onions, blending to combine. CARROT TOP PESTO RECIPE The origin of my particular carrot top pesto recipe was the same friend who helped me create my black garlic vinaigrette.We were creating a whole Moroccan-inspired feast including glowing Moroccan vegetable stew, salad with vinaigrette, and crostini with almond ricotta and carrot top pesto. I’m sure there was more, but I can’t remember, probably because the feast also included copious EASY VEGAN POTATO SALAD RECIPE Instructions. Add the the potatoes to a stock pot and cover by a few inches with water. Add lots of salt to the water, and stir. Bring to a boil, and cook for 15-20 minutes, or until the potatoes are tender but not falling apart. While the potatoes are cooking, you can start chopping the other ingredients. BBQ PULLED CARROT TACOS RECIPE (30-MINUTE MEAL) For the BBQ pulled carrots: Heat the oil over medium-high heat in a large, deep skillet. When hot, add the shredded carrot and quickly stir to distribute the oil. Sprinkle with salt and pepper. Cook for 4-5 minutes, stirring and flipping the carrot occasionally. Once the carrot is starting to dry out and lightly brown, add the BBQ sauce andstir.
ONE POT RATATOUILLE RICE WITH EGGPLANT, ZUCCHINI, AND BELL Instructions. In a skillet or saucepan, warm the olive oil over medium heat. Add the onion with a sprinkle of salt, and cook for 3 to 5 minutes, stirring frequently, until translucent. Add the garlic and cook for 30 to 60 seconds more, until fragrant. Add the zucchini, eggplant, black pepper, oregano, red pepper flakes, another pinch ofsalt
SECRETLY AMAZING LENTIL SALAD WITH LEMON VINAIGRETTE Rinse the lentils, picking out any stones or shriveled pieces. Add the lentils to a saucepan along with the vegetable broth. Bring to a boil, then reduce to a simmer. Cook uncovered, stirring occasionally, for about 25 minutes or until tender but still holding their shape. Add more liquid if needed. HOW TO COOK BLACK RICE IN THE RICE COOKER Add water or stock at a ratio of 1 and 3/4 cups per cup of black rice. If your rice cooker has a brown rice mode, start it. Otherwise, set the timer to 25 minutes. When the timer goes off, remove the lid to release excess steam. Cooked black rice can be stored in the refrigerator for up to 5-7 days. TART CHERRY GINGER COOLER RECIPE (QUICK AND EASY BEVERAGE) I served a similar version of this cooler at our housewarming party – you know, the one where I made nachos for 50 people – a couple of months ago, and it was flying off of the proverbial shelves. So it was the perfect thing to recreate in partnership with Target and R.W. Knudsen Family® Single Fruit Juices.. All of the juices in this line, including the Tart Cherry and Cranberry ULTIMATE VEGAN CHILI RECIPE (GLUTEN-FREE) Make the vegan chili: Warm the olive oil in a pot. Add the diced onion with a pinch of salt, and stir. Continue to cook the onion, stirring occasionally, until softened, about 4-6 minutes. Add the garlic, cumin, and dried oregano, and stir. Cook for about 60 seconds, oruntil fragrant.
ULTIMATE HEARTY VEGETABLE STEW RECIPE Instructions. Add the olive oil to a large pot over medium heat. Once the oil is hot, add the onion, celery, and carrot. Cook, stirring occasionally, for about 7-9 minutes or until the onion is softened. Add the garlic, black pepper, and fresh herbs, and cook for another 2minutes.
OLD BAY CLAMLESS VEGAN CHOWDER Set mixture aside. In a soup pot, heat the olive oil over medium-low heat. Add the onion and celery, and stir well. Cook until both are softened and translucent, about 5 minutes. Add the garlic, and cook for another 30 seconds. Stir in the Old Bay seasoning, ground black pepper, and diced potatoes. SECRETLY AMAZING LENTIL SALAD WITH LEMON VINAIGRETTE Rinse the lentils, picking out any stones or shriveled pieces. Add the lentils to a saucepan along with the vegetable broth. Bring to a boil, then reduce to a simmer. Cook uncovered, stirring occasionally, for about 25 minutes or until tender but still holding their shape. Add more liquid if needed. OIL-FREE MARINARA (FAT-FREE TOMATO SAUCE) Instructions. Add the minced garlic to a small bowl and cover with the white wine. Let sit for 15 minutes (or covered in the fridge for up to 24 hours for even better flavor) while you prep the rest of the recipe. Heat your nonstick pan on medium-low heat. STICKY SESAME CAULIFLOWER RECIPE Preheat the oven to 425 degrees Fahrenheit and prepare two large baking sheets lined with parchment paper. In a mixing bowl, stir together the flour, garlic powder, and salt. Add 1 cup of water and stir. Continue adding water 1 tablespoon at a time until a pancake batter-esque consistency is reached. CHICKPEA VINDALOO (SPICY CHICKPEA CURRY) In a large saucepan, warm the coconut oil. Add the onion and a pinch of salt, and stir. Cook for 3-5 minutes, until the onion is softened. Add the potato and stir. Drain and rinse the chickpeas and add them to the pot along with the potatoes and 5 cups of water. VEGAN RICE PAPER BACON RECIPE There are 3 easy steps to making your own rice paper bacon: Whisk up an easy smoky-sweet marinade. Cut sheets of rice paper into strips, dip them quickly in water to soften and stick them together, and then generously coat them in the marinade. Bake, fry, or microwave (yes, microwave!) them into crispy vegan bacon deliciousness.ALMOND FETA (BAKED)
Instructions. Put the raw almonds in a bowl and cover them with very hot water. Let them sit for 2 hours. Preheat the oven to 325 degrees Fahrenheit, and ready an oven-safe ceramic or glass dish and parchment paper (I used a 5-inch glass dish). Drain the almonds and remove theskins.
BASIC HOMEMADE SEITAN RECIPE Instructions. Heat the olive oil in a skillet over medium heat. Add the onion and salt, and cook for 5-7 minutes, stirring frequently, until onion is softened slightly. Reduce the heat to medium-low and add the garlic and stir. Cook for 2-3 minutes, until the garlic is softened and fragrant. PLANT-BASED & VEGETARIAN RECIPES, A VEGAN RECIPE BLOGABOUTALL RECIPESWORK WITH MERESOURCESFOR BLOGGERSWHAT DO VEGANS EAT Browse hundreds of whole food, plant-based recipes that are BIG on flavor but 100% free of animal products: no meat, fish, eggs, dairy, or honey. Being vegan never tasted so good! ULTIMATE VEGAN CHILI RECIPE (GLUTEN-FREE) Make the vegan chili: Warm the olive oil in a pot. Add the diced onion with a pinch of salt, and stir. Continue to cook the onion, stirring occasionally, until softened, about 4-6 minutes. Add the garlic, cumin, and dried oregano, and stir. Cook for about 60 seconds, oruntil fragrant.
BBQ PULLED CARROT TACOS RECIPE (30-MINUTE MEAL) For the BBQ pulled carrots: Heat the oil over medium-high heat in a large, deep skillet. When hot, add the shredded carrot and quickly stir to distribute the oil. Sprinkle with salt and pepper. Cook for 4-5 minutes, stirring and flipping the carrot occasionally. Once the carrot is starting to dry out and lightly brown, add the BBQ sauce andstir.
EASY VEGAN POTATO SALAD RECIPE Instructions. Add the the potatoes to a stock pot and cover by a few inches with water. Add lots of salt to the water, and stir. Bring to a boil, and cook for 15-20 minutes, or until the potatoes are tender but not falling apart. While the potatoes are cooking, you can start chopping the other ingredients. VEGAN BREAD PUDDING WITH BROWN SUGAR AND MAPLE Instructions. Preheat the oven to 275 degrees Fahrenheit. Spread out the bread cubes in a single layer on one or two baking sheets, and toast for 15-20 minutes, stirring halfway through, until very dried out, but not browning. Meanwhile, make the pudding mixture. First,VEGAN WHITE CAKE
Line two 9-inch cake pans with circles of parchment paper on the bottom. Do not flour or grease the pans. In a small bowl, whisk together the aquafaba and cream of tartar vigorously until the aquafaba is fluffy and foamy, and set aside. No need to whip it to stiff peaks, just get it foamy. OIL-FREE MARINARA (FAT-FREE TOMATO SAUCE) Instructions. Add the minced garlic to a small bowl and cover with the white wine. Let sit for 15 minutes (or covered in the fridge for up to 24 hours for even better flavor) while you prep the rest of the recipe. Heat your nonstick pan on medium-low heat. CARAMELIZED ONION HUMMUS RECIPE Set aside. Add the remaining 1 tbsp of olive oil, lemon juice, tahini and garlic to a food processor and blend until relatively smooth, scraping down the sides if needed. Add half of the cooked chickpeas and half of the caramelized onions, blending to combine. ROASTED RED PEPPER AND CHICKPEA PASTA Meanwhile, in a saucepan, heat the olive oil over medium heat. Add the shallot or onion and cook, stirring frequently, until softened and translucent, 4 to 6 minutes. Add the garlic and cook for 60 seconds more. Add the red pepper flakes, smoked paprika, ground black pepper, and dried oregano, and cook for another 30 seconds or until fragrant. TART CHERRY GINGER COOLER RECIPE (QUICK AND EASY BEVERAGE) I served a similar version of this cooler at our housewarming party – you know, the one where I made nachos for 50 people – a couple of months ago, and it was flying off of the proverbial shelves. So it was the perfect thing to recreate in partnership with Target and R.W. Knudsen Family® Single Fruit Juices.. All of the juices in this line, including the Tart Cherry and Cranberry PLANT-BASED & VEGETARIAN RECIPES, A VEGAN RECIPE BLOGABOUTALL RECIPESWORK WITH MERESOURCESFOR BLOGGERSWHAT DO VEGANS EAT Browse hundreds of whole food, plant-based recipes that are BIG on flavor but 100% free of animal products: no meat, fish, eggs, dairy, or honey. Being vegan never tasted so good! ULTIMATE VEGAN CHILI RECIPE (GLUTEN-FREE) Make the vegan chili: Warm the olive oil in a pot. Add the diced onion with a pinch of salt, and stir. Continue to cook the onion, stirring occasionally, until softened, about 4-6 minutes. Add the garlic, cumin, and dried oregano, and stir. Cook for about 60 seconds, oruntil fragrant.
BBQ PULLED CARROT TACOS RECIPE (30-MINUTE MEAL) For the BBQ pulled carrots: Heat the oil over medium-high heat in a large, deep skillet. When hot, add the shredded carrot and quickly stir to distribute the oil. Sprinkle with salt and pepper. Cook for 4-5 minutes, stirring and flipping the carrot occasionally. Once the carrot is starting to dry out and lightly brown, add the BBQ sauce andstir.
EASY VEGAN POTATO SALAD RECIPE Instructions. Add the the potatoes to a stock pot and cover by a few inches with water. Add lots of salt to the water, and stir. Bring to a boil, and cook for 15-20 minutes, or until the potatoes are tender but not falling apart. While the potatoes are cooking, you can start chopping the other ingredients. VEGAN BREAD PUDDING WITH BROWN SUGAR AND MAPLE Instructions. Preheat the oven to 275 degrees Fahrenheit. Spread out the bread cubes in a single layer on one or two baking sheets, and toast for 15-20 minutes, stirring halfway through, until very dried out, but not browning. Meanwhile, make the pudding mixture. First,VEGAN WHITE CAKE
Line two 9-inch cake pans with circles of parchment paper on the bottom. Do not flour or grease the pans. In a small bowl, whisk together the aquafaba and cream of tartar vigorously until the aquafaba is fluffy and foamy, and set aside. No need to whip it to stiff peaks, just get it foamy. OIL-FREE MARINARA (FAT-FREE TOMATO SAUCE) Instructions. Add the minced garlic to a small bowl and cover with the white wine. Let sit for 15 minutes (or covered in the fridge for up to 24 hours for even better flavor) while you prep the rest of the recipe. Heat your nonstick pan on medium-low heat. CARAMELIZED ONION HUMMUS RECIPE Set aside. Add the remaining 1 tbsp of olive oil, lemon juice, tahini and garlic to a food processor and blend until relatively smooth, scraping down the sides if needed. Add half of the cooked chickpeas and half of the caramelized onions, blending to combine. ROASTED RED PEPPER AND CHICKPEA PASTA Meanwhile, in a saucepan, heat the olive oil over medium heat. Add the shallot or onion and cook, stirring frequently, until softened and translucent, 4 to 6 minutes. Add the garlic and cook for 60 seconds more. Add the red pepper flakes, smoked paprika, ground black pepper, and dried oregano, and cook for another 30 seconds or until fragrant. TART CHERRY GINGER COOLER RECIPE (QUICK AND EASY BEVERAGE) I served a similar version of this cooler at our housewarming party – you know, the one where I made nachos for 50 people – a couple of months ago, and it was flying off of the proverbial shelves. So it was the perfect thing to recreate in partnership with Target and R.W. Knudsen Family® Single Fruit Juices.. All of the juices in this line, including the Tart Cherry and Cranberry ULTIMATE VEGAN CHILI RECIPE (GLUTEN-FREE) Make the vegan chili: Warm the olive oil in a pot. Add the diced onion with a pinch of salt, and stir. Continue to cook the onion, stirring occasionally, until softened, about 4-6 minutes. Add the garlic, cumin, and dried oregano, and stir. Cook for about 60 seconds, oruntil fragrant.
VEGAN WHITE CAKE
Line two 9-inch cake pans with circles of parchment paper on the bottom. Do not flour or grease the pans. In a small bowl, whisk together the aquafaba and cream of tartar vigorously until the aquafaba is fluffy and foamy, and set aside. No need to whip it to stiff peaks, just get it foamy. OLD BAY CLAMLESS VEGAN CHOWDER Set mixture aside. In a soup pot, heat the olive oil over medium-low heat. Add the onion and celery, and stir well. Cook until both are softened and translucent, about 5 minutes. Add the garlic, and cook for another 30 seconds. Stir in the Old Bay seasoning, ground black pepper, and diced potatoes. SECRETLY AMAZING LENTIL SALAD WITH LEMON VINAIGRETTE Rinse the lentils, picking out any stones or shriveled pieces. Add the lentils to a saucepan along with the vegetable broth. Bring to a boil, then reduce to a simmer. Cook uncovered, stirring occasionally, for about 25 minutes or until tender but still holding their shape. Add more liquid if needed. CHICKPEA VINDALOO (SPICY CHICKPEA CURRY) In a large saucepan, warm the coconut oil. Add the onion and a pinch of salt, and stir. Cook for 3-5 minutes, until the onion is softened. Add the potato and stir. Drain and rinse the chickpeas and add them to the pot along with the potatoes and 5 cups of water. CARROT TOP PESTO RECIPE The origin of my particular carrot top pesto recipe was the same friend who helped me create my black garlic vinaigrette.We were creating a whole Moroccan-inspired feast including glowing Moroccan vegetable stew, salad with vinaigrette, and crostini with almond ricotta and carrot top pesto. I’m sure there was more, but I can’t remember, probably because the feast also included copiousKUNG PAO CHICKPEAS
For the Kung Pao chickpeas: Heat the toasted sesame oil over medium-high heat in a large skillet. Add the ginger and garlic, and cook, stirring constantly, for about 30 seconds or until fragrant. Add the celery and half of the scallions, and cook, continuing to stir, for another 60 seconds until the celery is SAVORY SWEET POTATO CASSEROLE WITH WALNUT CRUMBLE Instructions. Preheat the oven to 425 degrees Fahrenheit. Use a fork to poke holes all over the whole, unpeeled sweet potatoes. Rub them in a very light coating of olive oil and place on a baking sheet or in a baking dish. Roast until completely tender, about 60 minutes. HOW TO COOK BLACK RICE IN THE RICE COOKER Add water or stock at a ratio of 1 and 3/4 cups per cup of black rice. If your rice cooker has a brown rice mode, start it. Otherwise, set the timer to 25 minutes. When the timer goes off, remove the lid to release excess steam. Cooked black rice can be stored in the refrigerator for up to 5-7 days. EASY STOVETOP CAULIFLOWER RICE Warm the oil in a large skillet (preferably non-stick) over medium-high heat. Add the pulsed cauliflower rice and cook, stirring occasionally, until the cauliflower rice "kernels" are crisp-tender. Season with salt and pepper if desired, and serve with accompaniments of your choice. Leftovers keep well in the refrigerator. PLANT-BASED & VEGETARIAN RECIPES, A VEGAN RECIPE BLOGABOUTALL RECIPESWORK WITH MERESOURCESFOR BLOGGERSWHAT DO VEGANS EAT Browse hundreds of whole food, plant-based recipes that are BIG on flavor but 100% free of animal products: no meat, fish, eggs, dairy, or honey. Being vegan never tasted so good! ULTIMATE VEGAN CHILI RECIPE (GLUTEN-FREE) Make the vegan chili: Warm the olive oil in a pot. Add the diced onion with a pinch of salt, and stir. Continue to cook the onion, stirring occasionally, until softened, about 4-6 minutes. Add the garlic, cumin, and dried oregano, and stir. Cook for about 60 seconds, oruntil fragrant.
VEGAN BREAD PUDDING WITH BROWN SUGAR AND MAPLE Instructions. Preheat the oven to 275 degrees Fahrenheit. Spread out the bread cubes in a single layer on one or two baking sheets, and toast for 15-20 minutes, stirring halfway through, until very dried out, but not browning. Meanwhile, make the pudding mixture. First, CARAMELIZED ONION HUMMUS RECIPE Set aside. Add the remaining 1 tbsp of olive oil, lemon juice, tahini and garlic to a food processor and blend until relatively smooth, scraping down the sides if needed. Add half of the cooked chickpeas and half of the caramelized onions, blending to combine.VEGAN WHITE CAKE
Line two 9-inch cake pans with circles of parchment paper on the bottom. Do not flour or grease the pans. In a small bowl, whisk together the aquafaba and cream of tartar vigorously until the aquafaba is fluffy and foamy, and set aside. No need to whip it to stiff peaks, just get it foamy. VEGAN CARROT CAKE RECIPE (DAIRY-FREE) Instructions. Preheat the oven to 350 degrees Fahrenheit and lightly grease the bottom of two 9-inch cake pans. (Don't grease the sides; letting the cake cling to the sides helps it rise and stay fluffy). Stir together all of the ingredients for the wet mixture and setaside.
STICKY SESAME CAULIFLOWER RECIPE Preheat the oven to 425 degrees Fahrenheit and prepare two large baking sheets lined with parchment paper. In a mixing bowl, stir together the flour, garlic powder, and salt. Add 1 cup of water and stir. Continue adding water 1 tablespoon at a time until a pancake batter-esque consistency is reached. ROASTED RED PEPPER AND CHICKPEA PASTA Meanwhile, in a saucepan, heat the olive oil over medium heat. Add the shallot or onion and cook, stirring frequently, until softened and translucent, 4 to 6 minutes. Add the garlic and cook for 60 seconds more. Add the red pepper flakes, smoked paprika, ground black pepper, and dried oregano, and cook for another 30 seconds or until fragrant. ONE POT RATATOUILLE RICE WITH EGGPLANT, ZUCCHINI, AND BELL Instructions. In a skillet or saucepan, warm the olive oil over medium heat. Add the onion with a sprinkle of salt, and cook for 3 to 5 minutes, stirring frequently, until translucent. Add the garlic and cook for 30 to 60 seconds more, until fragrant. Add the zucchini, eggplant, black pepper, oregano, red pepper flakes, another pinch ofsalt
HOW TO COOK BLACK RICE IN THE RICE COOKER Add water or stock at a ratio of 1 and 3/4 cups per cup of black rice. If your rice cooker has a brown rice mode, start it. Otherwise, set the timer to 25 minutes. When the timer goes off, remove the lid to release excess steam. Cooked black rice can be stored in the refrigerator for up to 5-7 days. PLANT-BASED & VEGETARIAN RECIPES, A VEGAN RECIPE BLOGABOUTALL RECIPESWORK WITH MERESOURCESFOR BLOGGERSWHAT DO VEGANS EAT Browse hundreds of whole food, plant-based recipes that are BIG on flavor but 100% free of animal products: no meat, fish, eggs, dairy, or honey. Being vegan never tasted so good! ULTIMATE VEGAN CHILI RECIPE (GLUTEN-FREE) Make the vegan chili: Warm the olive oil in a pot. Add the diced onion with a pinch of salt, and stir. Continue to cook the onion, stirring occasionally, until softened, about 4-6 minutes. Add the garlic, cumin, and dried oregano, and stir. Cook for about 60 seconds, oruntil fragrant.
VEGAN BREAD PUDDING WITH BROWN SUGAR AND MAPLE Instructions. Preheat the oven to 275 degrees Fahrenheit. Spread out the bread cubes in a single layer on one or two baking sheets, and toast for 15-20 minutes, stirring halfway through, until very dried out, but not browning. Meanwhile, make the pudding mixture. First, CARAMELIZED ONION HUMMUS RECIPE Set aside. Add the remaining 1 tbsp of olive oil, lemon juice, tahini and garlic to a food processor and blend until relatively smooth, scraping down the sides if needed. Add half of the cooked chickpeas and half of the caramelized onions, blending to combine.VEGAN WHITE CAKE
Line two 9-inch cake pans with circles of parchment paper on the bottom. Do not flour or grease the pans. In a small bowl, whisk together the aquafaba and cream of tartar vigorously until the aquafaba is fluffy and foamy, and set aside. No need to whip it to stiff peaks, just get it foamy. VEGAN CARROT CAKE RECIPE (DAIRY-FREE) Instructions. Preheat the oven to 350 degrees Fahrenheit and lightly grease the bottom of two 9-inch cake pans. (Don't grease the sides; letting the cake cling to the sides helps it rise and stay fluffy). Stir together all of the ingredients for the wet mixture and setaside.
STICKY SESAME CAULIFLOWER RECIPE Preheat the oven to 425 degrees Fahrenheit and prepare two large baking sheets lined with parchment paper. In a mixing bowl, stir together the flour, garlic powder, and salt. Add 1 cup of water and stir. Continue adding water 1 tablespoon at a time until a pancake batter-esque consistency is reached. ROASTED RED PEPPER AND CHICKPEA PASTA Meanwhile, in a saucepan, heat the olive oil over medium heat. Add the shallot or onion and cook, stirring frequently, until softened and translucent, 4 to 6 minutes. Add the garlic and cook for 60 seconds more. Add the red pepper flakes, smoked paprika, ground black pepper, and dried oregano, and cook for another 30 seconds or until fragrant. ONE POT RATATOUILLE RICE WITH EGGPLANT, ZUCCHINI, AND BELL Instructions. In a skillet or saucepan, warm the olive oil over medium heat. Add the onion with a sprinkle of salt, and cook for 3 to 5 minutes, stirring frequently, until translucent. Add the garlic and cook for 30 to 60 seconds more, until fragrant. Add the zucchini, eggplant, black pepper, oregano, red pepper flakes, another pinch ofsalt
HOW TO COOK BLACK RICE IN THE RICE COOKER Add water or stock at a ratio of 1 and 3/4 cups per cup of black rice. If your rice cooker has a brown rice mode, start it. Otherwise, set the timer to 25 minutes. When the timer goes off, remove the lid to release excess steam. Cooked black rice can be stored in the refrigerator for up to 5-7 days. OLD BAY CLAMLESS VEGAN CHOWDER Set mixture aside. In a soup pot, heat the olive oil over medium-low heat. Add the onion and celery, and stir well. Cook until both are softened and translucent, about 5 minutes. Add the garlic, and cook for another 30 seconds. Stir in the Old Bay seasoning, ground black pepper, and diced potatoes. EASY VEGAN POTATO SALAD RECIPE Instructions. Add the the potatoes to a stock pot and cover by a few inches with water. Add lots of salt to the water, and stir. Bring to a boil, and cook for 15-20 minutes, or until the potatoes are tender but not falling apart. While the potatoes are cooking, you can start chopping the other ingredients. WILD RICE BURGERS RECIPE (VEGETARIAN/MEATLESS) Add the onion and celery and a pinch of salt. Cook, stirring occasionally, for about 4-6 minutes or until translucent and softened. Add the garlic and cook for 60 seconds more. Add the paprika, black pepper, cumin, and oregano and stir; cook for 30 seconds and then remove from the heat. VEGAN GREEK SALAD WITH TOFU FETA It may not exactly be authentic, but this vegan Greek salad is a delight of Mediterranean inspired flavors! Made with cucumbers, kalamata olives, red wine vinaigrette, and dairy-free tofu feta (which is transformed to not taste like tofu), you’ll adore this cheery andflavorful salad.
CHICKPEA VINDALOO (SPICY CHICKPEA CURRY) In a large saucepan, warm the coconut oil. Add the onion and a pinch of salt, and stir. Cook for 3-5 minutes, until the onion is softened. Add the potato and stir. Drain and rinse the chickpeas and add them to the pot along with the potatoes and 5 cups of water. SIMPLE GARLIC SAUTEED COLLARD GREENS Instructions. Warm the olive oil in a wide skillet. Add the garlic and cook, stirring frequently, until fragrant, about 90 seconds. Add the spices (salt through red pepper flakes), stir, and cook for 30 seconds more until toasted. Stir in the collard greens, stirring well to coat with the spices, and continue to cook, stirring frequently, untilJACKFRUIT CARNITAS
In a large skillet, heat the olive oil over medium heat until shimmering. Add the onion, garlic, and jalapeno peppers along with a pinch of salt. Cook, stirring frequently, for about 5 minutes or until the onions are translucent. If needed, use a towel to pat excess liquid from the jackfruit. Then add the jackfruit to the pan and stir. BBQ PULLED CARROT TACOS RECIPE (30-MINUTE MEAL) For the BBQ pulled carrots: Heat the oil over medium-high heat in a large, deep skillet. When hot, add the shredded carrot and quickly stir to distribute the oil. Sprinkle with salt and pepper. Cook for 4-5 minutes, stirring and flipping the carrot occasionally. Once the carrot is starting to dry out and lightly brown, add the BBQ sauce andstir.
VEGAN SWEET POTATO PIE RECIPE (DAIRY-FREE, EGG-FREE) Meanwhile, prepare the filling. If you have a food processor handy, simply combine all ingredients for the filling just until smooth. If not, then first whisk together all of the dry ingredients (cornstarch through nutmeg) in one bowl, and all of the wet ingredients in another bowl (sweet potato through vegetable oil). TART CHERRY GINGER COOLER RECIPE (QUICK AND EASY BEVERAGE) I served a similar version of this cooler at our housewarming party – you know, the one where I made nachos for 50 people – a couple of months ago, and it was flying off of the proverbial shelves. So it was the perfect thing to recreate in partnership with Target and R.W. Knudsen Family® Single Fruit Juices.. All of the juices in this line, including the Tart Cherry and Cranberry PLANT-BASED & VEGETARIAN RECIPES, A VEGAN RECIPE BLOGABOUTALL RECIPESWORK WITH MERESOURCESFOR BLOGGERSWHAT DO VEGANS EATALL RECIPESTRES LECHES CAKE
Browse hundreds of whole food, plant-based recipes that are BIG on flavor but 100% free of animal products: no meat, fish, eggs, dairy, or honey. Being vegan never tasted so good! ULTIMATE VEGAN CHILI RECIPE (GLUTEN-FREE) Make the vegan chili: Warm the olive oil in a pot. Add the diced onion with a pinch of salt, and stir. Continue to cook the onion, stirring occasionally, until softened, about 4-6 minutes. Add the garlic, cumin, and dried oregano, and stir. Cook for about 60 seconds, oruntil fragrant.
VEGAN BREAD PUDDING WITH BROWN SUGAR AND MAPLE Instructions. Preheat the oven to 275 degrees Fahrenheit. Spread out the bread cubes in a single layer on one or two baking sheets, and toast for 15-20 minutes, stirring halfway through, until very dried out, but not browning. Meanwhile, make the pudding mixture. First, CARAMELIZED ONION HUMMUS RECIPE Set aside. Add the remaining 1 tbsp of olive oil, lemon juice, tahini and garlic to a food processor and blend until relatively smooth, scraping down the sides if needed. Add half of the cooked chickpeas and half of the caramelized onions, blending to combine.VEGAN WHITE CAKE
Line two 9-inch cake pans with circles of parchment paper on the bottom. Do not flour or grease the pans. In a small bowl, whisk together the aquafaba and cream of tartar vigorously until the aquafaba is fluffy and foamy, and set aside. No need to whip it to stiff peaks, just get it foamy. VEGAN CARROT CAKE RECIPE (DAIRY-FREE) Instructions. Preheat the oven to 350 degrees Fahrenheit and lightly grease the bottom of two 9-inch cake pans. (Don't grease the sides; letting the cake cling to the sides helps it rise and stay fluffy). Stir together all of the ingredients for the wet mixture and setaside.
STICKY SESAME CAULIFLOWER RECIPE Preheat the oven to 425 degrees Fahrenheit and prepare two large baking sheets lined with parchment paper. In a mixing bowl, stir together the flour, garlic powder, and salt. Add 1 cup of water and stir. Continue adding water 1 tablespoon at a time until a pancake batter-esque consistency is reached. ROASTED RED PEPPER AND CHICKPEA PASTA Meanwhile, in a saucepan, heat the olive oil over medium heat. Add the shallot or onion and cook, stirring frequently, until softened and translucent, 4 to 6 minutes. Add the garlic and cook for 60 seconds more. Add the red pepper flakes, smoked paprika, ground black pepper, and dried oregano, and cook for another 30 seconds or until fragrant. ONE POT RATATOUILLE RICE WITH EGGPLANT, ZUCCHINI, AND BELL Instructions. In a skillet or saucepan, warm the olive oil over medium heat. Add the onion with a sprinkle of salt, and cook for 3 to 5 minutes, stirring frequently, until translucent. Add the garlic and cook for 30 to 60 seconds more, until fragrant. Add the zucchini, eggplant, black pepper, oregano, red pepper flakes, another pinch ofsalt
HOW TO COOK BLACK RICE IN THE RICE COOKER Add water or stock at a ratio of 1 and 3/4 cups per cup of black rice. If your rice cooker has a brown rice mode, start it. Otherwise, set the timer to 25 minutes. When the timer goes off, remove the lid to release excess steam. Cooked black rice can be stored in the refrigerator for up to 5-7 days. PLANT-BASED & VEGETARIAN RECIPES, A VEGAN RECIPE BLOGABOUTALL RECIPESWORK WITH MERESOURCESFOR BLOGGERSWHAT DO VEGANS EATALL RECIPESTRES LECHES CAKE
Browse hundreds of whole food, plant-based recipes that are BIG on flavor but 100% free of animal products: no meat, fish, eggs, dairy, or honey. Being vegan never tasted so good! ULTIMATE VEGAN CHILI RECIPE (GLUTEN-FREE) Make the vegan chili: Warm the olive oil in a pot. Add the diced onion with a pinch of salt, and stir. Continue to cook the onion, stirring occasionally, until softened, about 4-6 minutes. Add the garlic, cumin, and dried oregano, and stir. Cook for about 60 seconds, oruntil fragrant.
VEGAN BREAD PUDDING WITH BROWN SUGAR AND MAPLE Instructions. Preheat the oven to 275 degrees Fahrenheit. Spread out the bread cubes in a single layer on one or two baking sheets, and toast for 15-20 minutes, stirring halfway through, until very dried out, but not browning. Meanwhile, make the pudding mixture. First, CARAMELIZED ONION HUMMUS RECIPE Set aside. Add the remaining 1 tbsp of olive oil, lemon juice, tahini and garlic to a food processor and blend until relatively smooth, scraping down the sides if needed. Add half of the cooked chickpeas and half of the caramelized onions, blending to combine.VEGAN WHITE CAKE
Line two 9-inch cake pans with circles of parchment paper on the bottom. Do not flour or grease the pans. In a small bowl, whisk together the aquafaba and cream of tartar vigorously until the aquafaba is fluffy and foamy, and set aside. No need to whip it to stiff peaks, just get it foamy. VEGAN CARROT CAKE RECIPE (DAIRY-FREE) Instructions. Preheat the oven to 350 degrees Fahrenheit and lightly grease the bottom of two 9-inch cake pans. (Don't grease the sides; letting the cake cling to the sides helps it rise and stay fluffy). Stir together all of the ingredients for the wet mixture and setaside.
STICKY SESAME CAULIFLOWER RECIPE Preheat the oven to 425 degrees Fahrenheit and prepare two large baking sheets lined with parchment paper. In a mixing bowl, stir together the flour, garlic powder, and salt. Add 1 cup of water and stir. Continue adding water 1 tablespoon at a time until a pancake batter-esque consistency is reached. ROASTED RED PEPPER AND CHICKPEA PASTA Meanwhile, in a saucepan, heat the olive oil over medium heat. Add the shallot or onion and cook, stirring frequently, until softened and translucent, 4 to 6 minutes. Add the garlic and cook for 60 seconds more. Add the red pepper flakes, smoked paprika, ground black pepper, and dried oregano, and cook for another 30 seconds or until fragrant. ONE POT RATATOUILLE RICE WITH EGGPLANT, ZUCCHINI, AND BELL Instructions. In a skillet or saucepan, warm the olive oil over medium heat. Add the onion with a sprinkle of salt, and cook for 3 to 5 minutes, stirring frequently, until translucent. Add the garlic and cook for 30 to 60 seconds more, until fragrant. Add the zucchini, eggplant, black pepper, oregano, red pepper flakes, another pinch ofsalt
HOW TO COOK BLACK RICE IN THE RICE COOKER Add water or stock at a ratio of 1 and 3/4 cups per cup of black rice. If your rice cooker has a brown rice mode, start it. Otherwise, set the timer to 25 minutes. When the timer goes off, remove the lid to release excess steam. Cooked black rice can be stored in the refrigerator for up to 5-7 days. OLD BAY CLAMLESS VEGAN CHOWDER Set mixture aside. In a soup pot, heat the olive oil over medium-low heat. Add the onion and celery, and stir well. Cook until both are softened and translucent, about 5 minutes. Add the garlic, and cook for another 30 seconds. Stir in the Old Bay seasoning, ground black pepper, and diced potatoes. EASY VEGAN POTATO SALAD RECIPE Instructions. Add the the potatoes to a stock pot and cover by a few inches with water. Add lots of salt to the water, and stir. Bring to a boil, and cook for 15-20 minutes, or until the potatoes are tender but not falling apart. While the potatoes are cooking, you can start chopping the other ingredients. WILD RICE BURGERS RECIPE (VEGETARIAN/MEATLESS) Add the onion and celery and a pinch of salt. Cook, stirring occasionally, for about 4-6 minutes or until translucent and softened. Add the garlic and cook for 60 seconds more. Add the paprika, black pepper, cumin, and oregano and stir; cook for 30 seconds and then remove from the heat. VEGAN GREEK SALAD WITH TOFU FETA It may not exactly be authentic, but this vegan Greek salad is a delight of Mediterranean inspired flavors! Made with cucumbers, kalamata olives, red wine vinaigrette, and dairy-free tofu feta (which is transformed to not taste like tofu), you’ll adore this cheery andflavorful salad.
CHICKPEA VINDALOO (SPICY CHICKPEA CURRY) In a large saucepan, warm the coconut oil. Add the onion and a pinch of salt, and stir. Cook for 3-5 minutes, until the onion is softened. Add the potato and stir. Drain and rinse the chickpeas and add them to the pot along with the potatoes and 5 cups of water. SIMPLE GARLIC SAUTEED COLLARD GREENS Instructions. Warm the olive oil in a wide skillet. Add the garlic and cook, stirring frequently, until fragrant, about 90 seconds. Add the spices (salt through red pepper flakes), stir, and cook for 30 seconds more until toasted. Stir in the collard greens, stirring well to coat with the spices, and continue to cook, stirring frequently, untilJACKFRUIT CARNITAS
In a large skillet, heat the olive oil over medium heat until shimmering. Add the onion, garlic, and jalapeno peppers along with a pinch of salt. Cook, stirring frequently, for about 5 minutes or until the onions are translucent. If needed, use a towel to pat excess liquid from the jackfruit. Then add the jackfruit to the pan and stir. BBQ PULLED CARROT TACOS RECIPE (30-MINUTE MEAL) For the BBQ pulled carrots: Heat the oil over medium-high heat in a large, deep skillet. When hot, add the shredded carrot and quickly stir to distribute the oil. Sprinkle with salt and pepper. Cook for 4-5 minutes, stirring and flipping the carrot occasionally. Once the carrot is starting to dry out and lightly brown, add the BBQ sauce andstir.
VEGAN SWEET POTATO PIE RECIPE (DAIRY-FREE, EGG-FREE) Meanwhile, prepare the filling. If you have a food processor handy, simply combine all ingredients for the filling just until smooth. If not, then first whisk together all of the dry ingredients (cornstarch through nutmeg) in one bowl, and all of the wet ingredients in another bowl (sweet potato through vegetable oil). TART CHERRY GINGER COOLER RECIPE (QUICK AND EASY BEVERAGE) I served a similar version of this cooler at our housewarming party – you know, the one where I made nachos for 50 people – a couple of months ago, and it was flying off of the proverbial shelves. So it was the perfect thing to recreate in partnership with Target and R.W. Knudsen Family® Single Fruit Juices.. All of the juices in this line, including the Tart Cherry and CranberryYUP, IT'S VEGAN!
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* What Do Vegans Eat? * Vegan Dining in Baltimore ULTIMATE HEARTY VEGETABLE STEW May 8, 2020 By Shannon @ Yup, it's VeganLeave a Comment
_Thick and hearty vegetable stew that’s naturally gluten-free and vegan! Use your favorite vegetables in this flavorful, savory,comforting recipe!_
Even though it’s May now, I’m not quite ready to say goodbye to comfort food and have been playing around with this thick and hearty vegetable stew over the past couple of weeks. To make a long story short, it all started when I did an experimental 48-hour fast, and needed a hearty meal to break the fast with that would be easy on my stomach but still nutritious. In addition to being packed with vitamins and fiber, root vegetables are an awesome post-fast choice, in case you ever find yourself in the same situation! Throw them into this veggie stew and you’ll be good togo!
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I'm Shannon, founder of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. I create healthy plant-based recipes that everyone will love, using seasonal produce and global inspiration.Learn More
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I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.Learn More
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