INGREDIENTS Soup 3 garlic cloves, roughly chopped 1kg / 2lb cauliflower (1 medium head), florets broken off and stalk roughly chopped 8oz / 250g potatoes (1 large, 2 small), peeled and roughly diced 1 large onion, peeled and roughly chopped 2 cups milk (any – dairy, non dairy, full fat or low fat) 2 cups … Read more
Ingredients 1 tablespoon extra virgin olive oil 1 small white onion thinly sliced 2 cloves garlic finely chopped 1 head cauliflower (approx. 2.2 pounds/1 Kg) stalk trimmed and cut into small florets 4 sprigs fresh thyme finely chopped 1.1 liter (4 1/2 cups) vegetable stock salt freshly ground black pepper Garnish (optional): roasted chickpeas, fresh … Read more
Ingredients Bang Bang Sauce 1/4 C. Vegan mayo 2 Tbsp. Chili paste 1 Tbsp. Agave nectar Batter 1 C. Almond milk 1 tsp. Apple cider vinegar 3/4 C. All purpose flour 1/2 C. Cornstarch 1 tsp. Salt 2 tsp. Hot sauce And the rest 2 C. Panko bread crumbs 1 Head of Broccoli Oil for … Read more
INGREDIENTS 2 medium sweet potatoes peeled and sliced 2 Tablespoons olive oil 2 teaspoons cumin 1/2 teaspoon sea salt 2 Tablespoons vegan buttery spread 4 gluten free tortillas refried beans Daiya Jalapeno Havarti cheese block sliced avocado INSTRUCTIONS Preheat the oven to 425 degrees. Place the sweet potatoes, olive oil, cumin and sea salt in … Read more
INGREDIENTS ½ tsp. olive oil 1 garlic clove, diced 6 oz. marinated artichoke hearts, diced 3 cups baby spinach, separated 4 oz. vegan cream cheese 2 tbsp. vegan mayo salt and pepper, to taste red pepper flakes (optional) 2 large flour tortillas INSTRUCTIONS Get full recipe >> Vegan Spinach Artichoke Quesadillas @ thissavoryvegan.com
Ingredients 2 large avocados, diced 1 1/2 cups salsa verde 1/4 cup cilantro, chopped 2 cups cooked chicken, sliced or shredded 2 cups Monterey Jack cheese, shredded 8 (4-5 inch) tortillas (gluten-free for gluten-free), warmed Directions Get full recipe >> Chicken and Avocado Enchiladas @ closetcooking.com
Ingredients 2 large avocados, sliced Juice of ½ lime (optional) Salt & Pepper ¼ cup flour 1 egg, lightly beaten 1 cup panko bread crumbs 2 tablespoons oil Chipotle dipping sauce Instructions Pre-heat oven to 400 Degrees F. Pour 1 tablespoon oil in sheet tray or baking dish; set aside. Squeeze fresh lime juice on … Read more
INGREDIENTS Mushroom bolognese 1 tbsp olive oil 1 white onion, diced 4 garlic cloves, minced 1 small carrot, grated 400g button mushrooms, thinly sliced 2 tbsp tomato puree 1 tbsp balsamic vinegar 2 tbsp mixed Italian dried herbs (Basil, oregano, thyme) 400g chopped tomatoes 240ml vegetable stock 1 tbsp cornflour mixed with 2 tbsp cold … Read more
Ingredients For the base: 150g chocolate digestives, crushed 50g unsalted butter, melted 1 tbsp cocoa powder For the filling: 300g soft cheese 200ml double cream 200g Toblerone, melted 2 tbsp maple syrup To decorate: Salted caramel sauce 30g Toblerone Instructions Combine the crushed biscuits, melted butter and cocoa powder and mix well. Grease a 20cm … Read more
INGREDIENTS: Peanut Butter Base 2 cups white chocolate chips (one 10.5 to 11.5-ounce bag) 1 cup creamy peanut butter (not natural; use Jif, Skippy or similar) 1 cup crispy rice cereal (use gluten-free crispy rice cereal to keep GF) Chocolate Fudge Top 1 1/2 cups semi-sweet chocolate chips 1 1/2 cups creamy peanut butter 1 … Read more