our.
Pour the apricots and water into a large saucepan
rispy.
Combine almond milk and vinegar in a large liquid
p muffin tray with vegan gluten free margarine or coconut oil.
Boil the pasta until just under al dente.
While pasta is cooking, heat/cook the chorizo in a skillet pan.
Drain and return pasta to cooking pot.
Combine pasta with spaghetti sauce and chorizo.
Stir until combined, then add garlic and chili pepper flakes to taste.
Stir in cheese, leaving some for sprinkling on top.
Pour into 9x13 pan and sprinkle with remaining cheese.
Bake at 400 for about 25 minutes.
Enjoy!
un butter stick along bottom and sides of springform pan.
lour, baking soda, salt, cinnamon, and nutmeg together in a small
-inch cake pans and line with parchment paper
allots, mushrooms, and garlic. Cook and stir until garlic and shallots are soft
Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of tart pan with a removable bottom and line with parchment paper.
Mix almond meal, oat flour, and baking powder together in a bowl.
Whisk egg, maple syrup, coconut oil, vanilla extract, salt, and almond extract together in another bowl. Fold in almond meal mixture to form a sticky dough.
Press dough into the prepared tart pan. Arrange pears on top.
Bake in the preheated oven until golden brown, 22 to 25 minutes.
eat) garlic, onion, collard greens, and ginger in a few Tbsp
ooking the carrots until soft and then blending. I used 5
Preheat oven to 425 degrees F (220 degrees C).
Combine pumpkin puree, tofu, sugar, cornstarch, cinnamon, salt, vanilla extract, ginger, and cloves in a blender. Blend until silky smooth, scraping down the sides of the blender as needed. Pour mixture into pie crust.
Bake in the preheated oven until lightly browned, about 15 minutes. Reduce oven to 350 degrees F (175 degrees C); bake until a knife inserted in the center comes out clean, 40 to 50 minutes.
Refrigerate pie until chilled and set, 8 hours to overnight.
Preheat oven to 350 degrees.
Grease an 8x8in square pan.
Combine applesauce, brown sugar and vanilla in a small bowl.
In a separate bowl, combine all dry ingredient (except the chocolate chips).
Add the applesauce mixture into the dry ingredients and mix until thoroughly combined.
Add in chocolate chips.
Pour into prepared pan.
Bake 25-30 minutes, or until a toothpick comes out clean.
ater and ginger into a saucepan and cook
Combine first 6 ingredients in medium mixing bowl and use your hands to mix well. Shape into 1 1/2\" balls, and roll in mixture of corn starch and nutritional yeast.
Saute balls in oil until browned. Add to your favorite pasta dish!
at flour, rice flour, matcha, and baking powder in a bowl
archment paper.
Beat butter and brown sugar together in a
Place 3/4 cups almonds and 3/4 cups sunflower seeds
minutes or until browned and crispy, let cool.
In a medium sauce pan, place quinoa and water and bring to a boil.
Reduce heat, add carrots and curry powder and cover.
After 5 minutes, add edamame and cook until all the water is absorbed for about another 10 minutes.
Transfer the cooked quinoa to a large bowl and add celery, raisins, and green onions.
In a small bowl, mix olive oil, lime juice, salt and pepper.
Pour over the quinoa and mix well. Adjust the taste with salt and pepper. Let it cool on the counter.
Infuse love and refrigerate for several hours or overnight.