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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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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White Bean Pizza with Artichokes and Caramelized Onions

by Toni Fiore Pizza Ingredients 1  large or 2 small flatbreads 4 5 tablespoons olive oil 1-15 ounce cannellini beans  (rinsed, drained and lightly chopped) 1 tablespoon Vegan Parmesan 6 marinated artichokes ( in oil, reserved) 3 yellow onions, sliced into half moons 1 red onion, sliced into half moons ¼ teaspoon dried thyme (or …

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Gazpacho

By Victor Robinson The Maine Vegan Serves 4-6 This Gazpacho has a nice layer of flavors and great textures. If you like it extra spicy add more Jalapeno and garlic. If you like it extra tangy add more vinegar and lemon juice. If you prefer a smoother soup pure all the vegetables to desired constancy. …

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Coconut Baconless Bits

By Terry Hope Romero Reprinted from Salad Samurai  by Terry Romero. Originally Published June 10th 2014 by Da Capo Lifelong Books makes 2 cups   Time: 30 minutes  Icons: Gluten Free, Raw Ready   Bacon from coconut? It’s all the rage darling! So easy to make too, you’ll go bonkers for these sweetly smoky big fat …

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Fried Spanish Quinoa

by Terry Hope Romero    Author of  Vegan Eats World , Viva Vegan! , Veganomicon and more   Serves 4 or more                                                             Time: 30 minutes Inspired by fried rice, but with Latin-styled ingredients, …

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Cashew Mascarpone with Smoked Sundried Tomato Pesto

by Toni Fiore, the author of the Totally Vegetarian cookbook This is a luscious cheese that is so easy to make it. And you can reap the rewards 24 hours later. Serves 4   2 hour soak time   15 prep time    Refrigerate 24 hours   For the Cheese:    1/2 cup raw cashews, soaked …

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Tunno Sandwiches

Recipe by Toni Fiore, the author of the Totally Vegetarian cookbook, and host of the Totally Vegetarian TV show,  also on Roku. makes 2 cups 4-6 sandwiches Ingredients: 14 oz. can artichoke hearts, drained and squeezed fairly dry 1 cup cooked chickpeas rinsed and drained ½ small onion, finely chopped 1 stalk of celery, finely …

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Shake it Kale Caesar

Recipe by Terry Hope Romero Caesar Dressing 1/2 cup unroasted cashews 3/4 cup hot water 2 tablespoons lemon juice 1 tablespoon olive oil 4 clove peeled garlic 1 tablespoon shiro miso (white miso) 2 teaspoons Dijon mustard 1. Soak cashews in hot water for 30 minutes (or overnight, refrigerated and covered), then pour into a …

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Rotisserie Style Tempeh

Rotisserie Style Tempeh by Toni Fiore, from the VegEZ  podcast and soon to be released VegEZ e-cookbook. serves 2-4 In honor of The Great American Meatout today we’re posting a crowd favorite. Whether you’re new to using tempeh or, like me a tempeh addict, this is a delicious quick, versatile and economical recipe that anyone can …

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