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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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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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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Moroccan Spinach and Red Lentil Pancakes

By Miyoko Schinner author of The Homemade Vegan Pantry   Pancakes: 1 ½ cups dried red lentils (10 ounces) 4 cloves garlic 1/3 cup water 1 teaspoon cayenne 2 tablespoons flour 1 ½ teaspoons sea salt 1/2 teaspoon baking powder 10 ounces spinach or other tender greens, divided, roughly chopped ¼ cup roughly chopped onion …

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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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No-bake Apple Crisp

By Elizabeth Fraser aka Girl Gone Raw Crisp ingredients: 1 cup of almonds ½ cup of pumpkin seeds ½ cup of pecans 1 cup of medjool dates, pitted pinch of sea salt Place ingredients in the food processor & blend until a crumble texture is achieved.  Set ½ cup of mixture aside and place remaining …

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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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