pre-heat oven to 425\u00b0F.
place dough on tray.
combine tomato paste, garlic, and vinegar in food processor. This is the tomato sauce.
spread cream cheese onto dough.
spread tomato sauce over cream cheese.
sprinkle grated mozzarella over tomato sauce.
add veggies of your coice.
bake for 15-20 or until done.
o a boil; add artichoke heart. Cover pot and cook artichoke
ith cooking spray, or dip your finger in vegetable oil and
br>2. Cut the heart in half lengthwise so that
This recipe is for a bread machine.
Follow the instructions given by your machine.
This recipe is for a 1 1/2 pound loaf, for a 1 pound loaf reduce by 1/3.
lted water and leave the heart in that for about
00b0F. Grease a 9 cup heart-shaped cake pan and sprinkle
Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and cool until running water. Drain and transfer to a large bowl.
Mix dill pickles, garbanzo beans, tomato, vegan mayonnaise, grape tomatoes, olives, dill pickle juice, fresh dill, dried dill, and dry mustard into the fusilli. Cover and refrigerate until flavors combine, about 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Spray two 9x13-inch baking dishes with cooking spray.
Bring a large pot of water with olive oil and 1/2 teaspoon salt to a boil; add whole wheat penne and cook, stirring occasionally, until tender yet firm to the bite, about 7 to 10 minutes. Drain.
Cook and stir turkey, onion, red bell pepper, garlic, remaining salt, and 1 teaspoon black pepper together in a large skillet over medium-low heat until turkey is browned and crumbly, 7 to 10 minutes. Drain and discard grease.
Place sausages ...
Place coleslaw mix in a large bowl. Combine vegan mayonnaise, sweetener, olive oil, vinegar, poppy seeds, and salt in a smaller bowl; mix until smooth. Slowly stir dressing into the coleslaw mix.
Refrigerate coleslaw for at least 2 hours before serving. Serve cold.
Combine rice, water, and a pinch of salt in a saucepan; bring to a boil. Stir once with a bamboo rice spatula or thin wooden spoon. Reduce heat to low and cover. Cook until all water is absorbed and rice is tender, about 20 minutes. Let cool.
Heat vegetable oil in a small saucepan over medium heat; add rice vinegar, sugar, and 1/8 teaspoon salt. Heat mixture until all sugar has dissolved and liquid begins to simmer. Remove from heat and let cool until safe to handle, at least 10 minutes. Fold small portions of the cooled liquid slowly into ...
Mix vegan mayonnaise, Dijon mustard, relish, sugar, onion powder, dill, salt, garlic powder, pepper, and paprika in a bowl until well combined. Add tofu and gently stir to completely coat.
ngredients and milk mixture into your batter. Lastly, add food coloring
Clean and trim the heart of the outer membrane and
Prepare and finely grind beef heart in food processor.
3
Combine cucumbers, vegan mayonnaise, celery, lemon juice, fresh dill, garlic, salt, black pepper, and dried dill in a bowl.
Cover the bowl with plastic wrap. Refrigerate at least 2 hours before serving.
Blend vegan mayonnaise, water, agave nectar, vinegar, chili powder, garlic powder, onion powder, cumin, lime juice, and cayenne pepper in a blender until smooth. Keep refrigerated in an airtight container for 5 to 7 days.
Heat olive oil and garlic in a frying pan over medium heat for 1 minute. Add tomato, bell pepper, and onion. Cook until soft, about 4 minutes. Season with salt and pepper and remove from heat.
While vegetables are cooking, toast bread slices. Spread hummus onto 1 slice. Spread vegan mayonnaise on the other and lightly season with salt and pepper.
Layer sun-dried tomatoes, lettuce, and cooked vegetables onto 1 slice and top with the remaining slice. Cut sandwich in half.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes.
Mix vegan mayonnaise, mustard, dill pickle juice, dill weed, chives, garlic, onion powder, salt, and pepper together in a bowl. Refrigerate until potatoes are cool.
Mix dill pickle, onion, and pimento peppers into cooled potatoes. Add enough vegan mayonnaise mixture to evenly coat potatoes. Refrigerate until flavors combine, at least 1 hour and up to overnight. Sprinkle paprika on top before ...
Preheat the oven to 350 degrees F (175 degrees C).
Mix artichoke hearts, cream cheese spread, spinach, flour, garlic salt, thyme, and red pepper flakes together in a large bowl.
Coat a large nonstick baking pan with cooking spray; fill pan with the artichoke mixture.
Bake in the preheated oven until center is hot and dip is bubbling, about 25 minutes.
Sprinkle the top of the dip with Parmesan-style cheese.