Saucy Summer Grill

  Korean Barbeque Sauce   If you’re looking for a Kabob recipe that’s packed with fresh flavor and drenched in a rich sweet and spicy barbeque sauce, then you’ve come to the right place. And, the best part is, you can pull together an entire platter and a jarful of sauce in 30 minutes or […]

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Hot and Sour Shiitake Mushroom Soup

Hot and Sour Shiitake Mushroom Soup By Toni Fiore, Co-host of Delicious TV’s Vegan Mashup television series.   The most wonderful and surprising thing about this soup is how simple and quick it is to prepare. After you’ve done a little chopping, slicing and measuring, you’ll basically throw all of the ingredients into your pot […]

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Rustic Berry Galette

Rustic Berry Galette By Miyoko Schinner co-host of  Delicious TV’s Vegan Mashup and author of The Homemade Vegan Pantry   A galette is a free-form pie that can be filled with anything you like. This one features luscious berries.   Crust: 3 cups all-purpose flour 1 ½ cups organic coconut oil (not refined), cold and […]

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Maple Breakfast Sausages

by Terry Hope Romero from her upcoming  cookbook PROTEIN NINJA Makes 16 small sausages   As if breathable air wasn’t enough, trees also gift us with maple syrup.  Thank you, trees!  That touch of sweetness elevates these savory little wieners into a mighty satisfying breakfast.  Serve with any of the pancakes in this book or […]

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Coconut Samosa Potato Salad

Coconut Samosa Potato Salad Reprinted from Salad Samurai  by Terry Romero. Originally Published June 10th 2014 by Da Capo Lifelong Books 2 huge servings, 4 little servings   A hearty potato and pea salad dressed with warm curry dressing, garnished with cashews, and crushed toasted papadum (crunchy Indian lentil wafers) that’s reminiscent of samosas, the […]

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Japanese-style Eggplant Stuffed with Dengaku Tofu

Japanese-style Eggplant Stuffed with Dengaku Tofu By Miyoko Schinner author of The Homemade Vegan Pantry Serves 3 to 6, either as an entrée or appetizer.   To make sure this doesn’t get lost in translation, dengaku is a sweet miso sauce that often accompanies grilled eggplant or tofu. I’ve combined them all here in my […]

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Confetti Quinoa Salad

Confetti Quinoa Salad by Toni Fiore Serves 6-8   Salad ingredients 3 cups red quinoa (will make 6 cups cooked quinoa) 1 red pepper, diced 1 yellow pepper, diced 1 carrot diced 1 small red onion, diced ½ cup currants 1 cup toasted nuts (pepita’s, sunflower, walnuts , almonds or pine) 1 15 ½ ounce […]

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Everyday Roll Your Own Sushi

By Vegan Mashup co-host Miyoko Schinner author of The Homemade Vegan Pantry   The essential components of this dish are the seasoned sushi rice and nori. The fillings can be anything you want — simply raw veggies to keep it simple, the vegetables suggested in the episode, or just about anything else you like. Be […]

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Creamy Veggie One Pot with Savory Roast Potatoes

Serves 4   Savory Roasted Potatoes Preheat oven to 400 degrees F. 3 pounds Yukon gold potatoes. Unpeeled, scrubbed and diced into one inch cubes 3-4 tablespoons olive oil Season with salt and pepper, thyme, rosemary, oregano and or garlic. Place the potatoes into a large bowl. Add the oil and toss to coat the […]

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Refrigerator Pickle Dilly Beans

Allison Carol Duffy prepared this recipe from the University of Southern Maine Cooperative Extension Makes 2 pints of Dilly Beans   Ingredients: 1 pound fresh green beans 1 gallon of water for blanching 1-2 trays of ice 2 washed pint-sized canning jars with a lid and band for each jar or similar sized glass containers […]

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