🌽🌽”The Foolproof Way to Make Boiled Corn on the Cob” 🌽 🌽

I tried this three times and it turned out perfectly… Enjoy 🌽

Orange Cream Pops | Allrecipes

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Recipes
Trusted Brands: Recipes and TipsAlmond Breeze Orange Cream Pops

Orange Cream Pops
Rating: 3.8 stars5 Ratings 1 Review 1 Photo

Almond Breeze Vanilla almondmilk and orange juice concentrate are the perfect base of this swirled orange pop.
By Almond Breeze

Orange Cream Pops
Orange Cream Pops Almond Breeze
Recipe Summary
prep:
15 mins
cook:
5 mins
additional:
8 hrs
total:
8 hrs 20 mins
Servings:
8
Yield:
8 pops
Ingredients
8
Original recipe yields 8 servings
Ingredient Checklist2 cups Almond Breeze Vanilla almondmilk ¼ cup sugar 2 tablespoons cornstarch + 2 teaspoons cornstarch 2 tablespoons coconut oil 1 teaspoon vanilla extract ¼ cup orange juice concentrate, thawed


Directions
Instructions ChecklistStep 1 Whisk together Almond Breeze, sugar, cornstarch, coconut oil, and extract in a small saucepan. Bring to a simmer, whisking frequently. Cook over low heat for 5 minutes or until mixture has thickened, stirring frequently. Let cool, stirring occasionally. Step 2 Place 2/3 of the mixture in a separate bowl and stir in orange juice concentrate. Combine mixture from both bowls and swirl very lightly. Step 3 Spoon into ice cream pop molds and insert a handle or stick into each. Freeze overnight.

Cook’s Notes:

If using popsicle sticks, cover each mold firmly with foil. Make a tiny slit in each and insert sticks.

Substitute butter for the coconut oil if desired.

Nutritional analysis per serving:
Calories 100
Total Fat 3,5g
Cholesterol 10mg
Sodium 60mg
Potassium 99mg
Total Carbohydrate 16g
Dietary Fiber 0g
Sugars 13g
Protein 0g
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Reviews (1)
Read More Reviews
5 Ratings5 star values:

3
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2 star values:
2
1 star values:0

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Erin Cashes
Rating: 2 stars
06/23/2020
I followed the recipe I think it needs more orange juice. It s more of a vanilla popsicle. I will make again though. Read More
Helpful
(1)
Barbara Brice Hartford
Rating: 2 stars
06/20/2021
Agree with the previous review that the orange flavor is too weak. I also thought the coconut oil flavor was too obvious. Good idea in concept, but I will need to edit the ingredients next time. Read More
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https://www.allrecipes.com/recipe/264721/orange-cream-pops/?did=650656-20210707&utm_campaign=alrcom-daily-dish_newsletter&utm_source=allrecipes.com&utm_medium=email&utm_content=070721&cid=650656&mid=61651885068

Greek Vegan Potato Salad Without Mayo

Bowl of Greek potato salad garnished with lemon slices and sprig of oregano

www.veggiessavetheday.com

Jump to RecipePrint Recipe

Special diet: gluten-free, nut-free, soy-free, vegan

What do you get when you combine small red potatoes, olive oil, lemon juice and zest, and fresh oregano? A mouthwatering Greek-inspired vegan potato salad that goes with just about everything! Jump to:

Potato salad is practically a requirement at potlucks, picnics, and barbecues. This lightened-up Mediterranean version is a nice change of pace. If you enjoy the flavors of dishes like Grilled Baby Potatoes with Lemon Herb Sauce and Greek Lemon Roasted Potatoes, this is the recipe for you.

Why you’ll love this recipe

  • It’s full of Mediterranean flavors yet only requires 4 ingredients (plus salt and pepper) and no mayo.
  • You can make it in about half an hour.
  • It pairs well with a variety of other dishes.
Sliced red potatoes on a cutting board

Ingredients

  • Small red potatoes
  • Olive oil
  • Lemon (zest and juice)
  • Fresh oregano
  • Salt and pepper

Success tip

Be sure to zest the lemon before you squeeze out the juice.

For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

Instructions

Making this recipe is as simple as cooking the potatoes in a pot of water and whisking the dressing ingredients together.

Collage of two images showing the steps for making this recipe
  1. Simmer sliced potatoes until tender when pierced with a fork.
  2. Spread the cooked potatoes out on a rimmed baking sheet. Drizzle with a mixture of olive oil, lemon juice, and salt and pepper and let them cool. The warm potatoes will absorb the delicious lemony flavor.

Transfer the cooled potatoes to a serving bowl. Fold in the lemon zest and fresh minced oregano, then the potato salad is ready to eat.

Serving suggestions

Plate with Mediterranean Green Bean Salad, Greek Vegan Potato Salad, and Mediterranean Cannellini Bean Salad

Try this salad with your favorite sandwiches or burgers. Or pair it with a few other salads like the following to make it a complete meal:

Storing

Leftover potato salad can be covered and refrigerated for up to 3 days. Add a squeeze of lemon before serving to refresh the flavors. This dish does not freeze well.

FAQ

Can you use yellow potatoes instead of red potatoes?

Yes, yellow potatoes like Yukon Gold, or other thin-skinned yellow or white potatoes can be used in place of red potatoes. On the other hand, russet potatoes are not a good substitute.

Can you use a grater to zest a lemon?

If you don’t have a Microplane or lemon zester, a box grater can be used. Or use a vegetable peeler to remove the yellow outer layer of the lemon and then finely chop it with a knife.

Can you use dried oregano instead of fresh?

If fresh oregano is unavailable, you can substitute 1 teaspoon dried oregano for the 1 tablespoon fresh.

📋 Recipe

  • ▢ 2 pounds small red potatoes, unpeeled, sliced ¼ -inch thick
  • ▢ ¼ cup olive oil
  • ▢ 2 Tablespoons lemon juice, (reserve lemon zest before juicing)
  • ▢ salt and pepper, to taste
  • ▢ 1 Tablespoon fresh oregano, minced
  • ▢ zest of one lemon
  • ▢ Place the potatoes in a large pot and cover with one inch of water. Add a little salt and bring to a boil. Reduce the heat and simmer, uncovered, until the potatoes are tender when pierced with a fork.
  • ▢ Drain the potatoes and spread in a single layer on a rimmed baking sheet lined with parchment paper for easier clean up. It’s okay if the edges of the potatoes overlap a little.
  • ▢ In a small bowl whisk the olive oil, lemon juice, and salt and pepper together. Use a spoon to drizzle the mixture over the potatoes. Allow the potatoes to rest for about 15 minutes until room temperature.
  • ▢ Transfer the potatoes to a serving bowl. Fold in the oregano and lemon zest. Taste and adjust for salt and pepper. Serve right away or cover and refrigerate for later.

Success tip:

Be sure to zest the lemon before you squeeze out the juice.

Substitutions:

  • Yellow potatoes like Yukon Gold, or other thin-skinned yellow or white potatoes can be used in place of red potatoes. However, russet potatoes are not a good substitute.
  • If fresh oregano is unavailable, you can substitute 1 teaspoon dried oregano for the 1 tablespoon fresh.

Storing:

Leftover potato salad can be covered and refrigerated for up to 3 days. Add a squeeze of lemon before serving to refresh the flavors.

More Mediterranean salad recipes

Looking for more delicious lettuce-free salads perfect for picnics and potlucks? Try some of these vegan Mediterranean diet favorites:

Pages from the free Instant Flavor guide

And for even more delicious vegan recipes, join the Vegan Mediterranean Diet Recipes Facebook Group for support, inspiration, and fun.

Share your recipe photos by tagging @veggiessavetheday

Calories: 189kcal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 28mg | Potassium: 704mg | Fiber: 3g | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 15mg | Calcium: 29mg | Iron: 1mg

Nutritional information is an estimation only.

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Moroccan Carrot and Orange Salad

White bowl filled with shredded carrot salad with cut orange in the background

www.veggiessavetheday.com

Jump to RecipePrint Recipe

Special diet: gluten-free, nut-free, soy-free, vegan

Bursting with flavor from fresh herbs, cinnamon, and cumin, this vegan shredded carrot and orange salad is easy to make in 15 minutes. It’s light and refreshing and compliments a variety of dishes from rice pilaf to chickpea stew. Jump to:

Carrots often play a supporting role in soup, stew, and sauce recipes. But here they take center stage in this vibrant raw salad.

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Why you’ll love this recipe

  • You can make it in 15 minutes (or less, if you use store-bought shredded carrots).
  • The fragrant spices and fresh herbs impart delicious Moroccan-inspired sweet- and-savory flavors.
  • It goes with just about everything and can be made in advance.

Ingredients

  • Carrots: Purchase them pre-shredded or use a food processor or box grater to shred them yourself.
  • Oranges: Cut them into segments by removing the bitter white pith and chewy membranes.
  • Fresh cilantro
  • Fresh mint
  • Homemade dressing: Combine olive oil, juice from the oranges, ground cinnamon, ground cumin, pure maple syrup, and salt and pepper.

I like the use herb scissors with 5 blades to quickly and easily cut the fresh herbs. It even works well when the herbs are still wet from rinsing them.

Herb Cutter Scissors

  • 5 Stainless Steel Blades
  • Safety Cover
  • Cleaning Comb
Shredding carrots with a box grater and in a food processor

How to shred carrots

  1. Use the large grate on a box grater: This method works best if your carrots are large. Peel the carrots and cut off the top and bottom tips. Shred the carrots over a cutting board or plate.
  2. Use a food processor with the shredding blade: This is my preferred method. Peel the carrots, remove the ends, and half or quarter the carrots so that the pieces fit inside the cylinder of the food processor lid. Turn on the machine and push the carrots down against the shredding blade. Quick and easy!
  3. Purchase pre-shredded carrots at the supermarket: This may be the most time-saving option. If the carrots appear a little dried out, place them in a colander and run cold water over them. If you have more than you need for this recipe, you can use the rest of the carrots in other salads. Or you can add them to pasta sauce, rice pilaf, or stir fry.
Image showing how to cut an orange into segments

How to cut citrus into segments

  1. Using a sharp paring knife, slice off the top and bottom of the orange.
  2. Cut away the peel and white pith.
  3. Hold the orange over a bowl and slice between the membranes. This will release the individual segments. Save the juice to use in the dressing.
  4. For this recipe, if the segments are large, cut them in half so you end up with small chunks of orange.

Success tip

Reserve the juice that comes out of the orange when you are cutting it into segments and use it in the dressing.

For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

Instructions

Making this salad is really easy. Simply mix the dressing ingredients in a small jar or bowl, pour them over the carrots, oranges, cilantro, and mint, and toss well to coat all the ingredients.

Serving suggestions

Overhead photo of bowl of salad

This salad goes well with just about everything from casual lunches to holiday dinners. And it’s a great choice for potlucks and picnics.

Storing

Leftover salad can be covered and refrigerated for up to 3 days. Toss to recombine the ingredients before serving. Do not freeze.

FAQ

Can I shred the carrots a day before making a salad?

Yes, you can shred the carrots and store them covered in an airtight container in the refrigerator.

How many carrots equal a cup?

Depending on the size of the carrots, 2 to 3 shredded carrots equal a cup.

Should I keep carrots in the fridge?

Yes, whole unpeeled carrots should be stored in the refrigerator in the product drawer. They will last up to a month.

What are orange segments called?

Another name for the segments after the bitter white pith and chewy membranes are removed is supremes.

What does Moroccan food taste like?

Moroccan cuisine uses a lot of fragrant spices like turmeric, cinnamon, cumin, paprika, and ginger. It has a lot of flavor but is mild rather than spicy “hot”.

More carrot recipes

Looking for more ways to enjoy carrots? Try some of these vegan Mediterranean diet favorites:

And for even more delicious vegan recipes, join the Vegan Mediterranean Diet Recipes Facebook Group for support, inspiration, and fun.

If you love this recipe, please give it 5 stars! ★★★★★

📋 Recipe

Bowl of carrot and orange salad surrounded by sprigs of fresh cilantro and mint

FOR THE SALAD:

  • ▢ 3 cups carrots, peeled and shredded
  • ▢ 2 oranges, peeled and segmented, with segments cut in half
  • ▢ 3 Tablespoons fresh cilantro, minced
  • ▢ 1 Tablespoon fresh mint, minced

FOR THE DRESSING:

  • ▢ Add the salad ingredients to a medium bowl.
  • ▢ Combine the dressing ingredients in a small jar and shake well. 
  • ▢ Pour the dressing over the salad and toss well to coat. Serve immediately or cover and refrigerate until ready to serve. 

Success tips:

  • To shred the carrots, use a food processor, box grater, or purchase pre-shredded carrots.
  • To cut the oranges into segments, use a paring knife to slice off the top and bottom of the orange. Then cut away the peel and white pith. Hold the orange over a bowl and slice between the membranes to release the individual segments.
  • Reserve the juice that comes out of the orange when you are cutting it into segments and use it in the dressing.

Storing:

Leftover salad can be covered and refrigerated for up to 3 days. Toss to recombine the ingredients before serving.

Share your recipe photos by tagging @veggiessavetheday

Calories: 182kcal | Carbohydrates: 22g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 68mg | Potassium: 466mg | Fiber: 4g | Sugar: 14g | Vitamin A: 16277IU | Vitamin C: 45mg | Calcium: 70mg | Iron: 1mg

Nutritional information is an estimation only.

Reader Interactions

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Vegan Brownie Ice Cream Sandwiches [Vegan, Gluten-Free]

Vegan Brownie Ice Cream Sandwiches
[Vegan, Gluten-Free]

www.onegreenplanet.org

By Liv King 4 – 5 minutes

5 hours ago

Vegan Brownie Ice Cream Sandwiches [Vegan, Gluten-Free]

Warm weather is here and that means ice cream for dessert! Finally. Nothing better than delicious Gluten-Free Vegan Brownie Ice Cream Sandwiches on a hot summer day. Rich, chocolatey, and soft dark chocolate brownies filled with creamy vanilla bean ice cream! Who wouldn’t love that?!

Vegan Brownie Ice Cream Sandwiches [Vegan, Gluten-Free]

Ingredients

  • 1 cup Gluten-Free All-Purpose Flour
  • 1/2 cup Cocoa Powder
  • 2 teaspoons Instant Coffee
  • 1/4 teaspoon Salt
  • 1/2 cup Coconut Oil
  • 2oz Dark Chocolate Chips
  • 1 cup Organic Brown Sugar
  • 1/4 cup Unsweetened Almond Milk
  • 2 teaspoons Apple Cider Vinegar
  • 2 tablespoons Ground Flaxseed
  • 1/4 cup Water
  • More Chocolate Chips, if desired
  • 2 Pints Vegan Vanilla Bean Ice Cream

Preparation

  1. Preheat oven to 350°F and line two 8×8 baking pans with parchment paper.
  2. In a large bowl mix together the gluten-free flour, cocoa powder, instant coffee, and salt.
  3. Whisk together the flaxseed and the water. Let sit for 5 minutes.
  4. Add the coconut oil and 2oz of dark chocolate to a small pot on medium heat. Once melted and smooth, turn off heat. Add this mixture to the dry mixture along with the brown sugar, almond milk, apple cider vinegar, and flax eggs. Mix until just combined.
  5. Divide the batter evenly into the two 8×8 baking pans. Sprinkle on more chocolate chips if desired. Bake for 20-25 minutes or until it’s just set on top. Be sure not to over-bake. Let cool completely. If you have the time, place in freezer overnight.
  6. Mix the two pints of vanilla ice cream until soft and add on top of 1 layer of the brownie. Keep the brownie in the baking pan. Add the second brownie on top and place in fridge overnight or until completely set. Cut in to 8 or more bars and serve! Enjoy.

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About The Author

Liv King

See My Recipes

Hi, I’m Liv! I’m a 23 year old living in New York City. I have been vegan for over 9 years now & one of my biggest passions in life is sharing ho… w fun being vegan can be through food! On Liv Vegan Strong I share comfort food, healthy meals, desserts, drinks, & so much more. I am so excited to share with you all my favorite foods made VEGAN. OK, Let’s eat   Load More

https://www.onegreenplanet.org/vegan-recipe/vegan-brownie-ice-cream-sandwiches-vegan-gluten-free/

Sweet Potato, Sweetcorn and Borlotti Bean Soup

richardchurchuk.com

richardchurchuk

This is a chunky soup with a subtle barbeque flavour, which makes great use of those cans of sweetcorn and borlotti beans you’ve had lying around for a while and weren’t quite sure what to do with. I’ve used gram flour to thicken it, which keeps the recipe gluten-free, but you can substitute this for any flour you have lying around. If you want to use fresh or frozen sweetcorn instead of canned, then that’s fine too. You can get BBQ seasoning from the spice section of any supermarket.

You can make this soup a day or two before you want to eat it, or you can even divide it into individual portions and freeze it for another time. The recipe serves 4-6 people, but even if you’re cooking for one, I would still make the full batch and freeze it. 


Sweet Potato, Sweetcorn and Borlotti Bean Soup

Prep time: 15 minutes. Cooking time: about 1 hour.

Serves 4-6

Gluten-Free

Ingredients:

3 tbsp olive oil

2 medium red onions, thinly sliced

2 medium sweet potatoes, peeled and cut into small dices

3 cloves garlic, chopped (you can also use 2 tsp pre-chopped from a jar)

2 heaped tbsp gram (chickpea) flour

1.5 litres strong, hot vegetable stock (make sure it’s vegan)

1 can chopped tomatoes

1 400g can borlotti beans, still in water

1 340g can sweetcorn, still in water (you can use 240g frozen or fresh)

100g (half a tube) tomato puree

3 tsp BBQ seasoning

3 tsp dried oregano

1 tbsp wholegrain mustard

50g BBQ sauce (smoky is good)

2 tbsp vegan Worcester sauce

Method:

Heat the olive oil in a large saucepan. Add the sliced onions and gently cook for about 4 minutes, until they start to soften. Now add diced sweet potato and cook for another 6 minutes or so, stirring often. Throw in the chopped garlic and give it another minute, then stir in the gram flour (or whatever flour you’re using), until it is fully incorporated. 

Once the flour is combined, start adding the veg stock a little at a time. Stir constantly when pouring to prevent lumps forming in the flour. Make sure the flour and stock mixture is smooth before adding more liquid. Once you get past about ½ a litre and you have a smooth mix, you can start pouring more quickly. 

Bring the stock to the boil and then add the rest of the ingredients. Bring back up to temperature and simmer gently, stirring frequently, for about 40 minutes, until you have a thick and rich soup. At this point you can either leave it all chunky, or blend some of it. What I did was put an emersion blender in the soup for a few seconds so just blend part of it. If you have a jug blender, you can take out about one third of the soup, blend that and then pour it back in the pan.

Either serve straight away with a dash of cream and some chopped coriander, or chill or freeze for later as described in the introduction.


https://richardchurchuk.com/2021/05/23/sweet-potato-sweetcorn-and-borlotti-bean-soup/

Vanilla Bean Scones with Vanilla Glaze [Vegan]

www.onegreenplanet.org

By Megan Calipari

Vanilla Bean Scones with Vanilla Glaze [Vegan]

7 hours ago

These Fluffy Vanilla Bean Scones with Vanilla Glaze really puts vanilla at center stage. And boy does it shine.

Vanilla Bean Scones with Vanilla Glaze [Vegan]

Ingredients

For the Scones:

  • 1 Stick Non-Dairy Butter, COLD + cut into cubes
  • 2 Cups Flour
  • 1/2 Cup Sugar
  • 2 teaspoons Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/4 teaspoon Kosher Salt 1/8 teaspoon if using fine grain salt
  • 1/2 Cup Unsweetened Plant Milk
  • 2 teaspoons  Lemon Juice or White Vinegar
  • 1 teaspoon Vanilla Extract
  • 1 Vanilla Bean, Scraped

For the Glaze:

  • 1 1/2 Cups Powdered Sugar
  • 1 Vanilla Bean, scraped
  • 1/2 teaspoon Vanilla Extract
  • 5-6 teaspoons Plant Milk

Preparation

For the Scones:

  1. Preheat oven to 425* F and Line a sheet tray with parchment or a silicone baking mat.
  2. In a small bowl, combine plant milk, lemon juice and vanilla extract. Stir and set aside.
  3. In a large bowl, combine flour, sugar, baking powder, baking soda, salt and the seeds from the scraped vanilla bean. Whisk to combine, being sure to break up any clumps of vanilla bean.
  4. Add the cubed non-dairy butter to the flour mixture. Using a pastry cutter or your hands, work the butter into the flour until the butter is the size of small peas.
  5. Pour the wet ingredients into the flour butter mixture and using a spatula, gently fold until everything is just combined.
  6. Scrape the dough onto a lightly floured work surface and gently press into a circle that is 6-7 inches in diameter.
  7. Using a sharp knife, slice the circle into 6 triangles. Place the triangles onto a lined sheet tray and bake in a 425* oven for 18-20 minutes or until the scones are golden all the way across the bottom.
  8. Allow to cool for 10 minutes before glazing.

For the Vanilla Glaze:

  1. In a small bowl, combine powdered sugar, vanilla bean, and vanilla extract. Add the plant milk 1 teaspoon at a time, stirring with a whisk in between each addition, until you reach a consistency that can be drizzled.
  2. Once, scones have cooled for 10 minutes, use a spoon to drizzle the desired amount of glaze onto each scone.

Drinking From a Can Has One Major Side Effect, Study Says

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About The Author

Megan Calipari

See My Recipes

Megan is a plant-based pastry chef, recipe developer and founder of the food blog Earthly Provisions. She is passionate about sharing the power of p… lants– for the animals, the environment and for our own well-being.   Load More

https://www.onegreenplanet.org/vegan-recipe/vanilla-bean-scones-with-vanilla-glaze-vegan/

How To Store Lemons and Lime for 3 months

March 18, 2021

How To Store Lemons and Lime for 3 months

Lemons and limes have endless uses, not just for eating or flavoring! People store lemons and limes in a few different kind of ways. I have the perfect lemon and lime storage hack that will help keep your lemons fresh and wrinkle-free! Let me show you how to store lemon and lime for 3 months!!!


How To Store Lemon and Lime for 3 months

Buying the Perfect Lemon/Lime

Lemons and limes are definitely a kitchen grocery staple. They are used for so many different delicious dishes and so much more. So, buying the perfect lemons and limes is important because it affects flavor and longevity.

What to look for when buying lemons or limes

  • should have no bruising
  • shouldn’t be spongy or very soft
  • no moldy areas
  • no bumpy or wrinkly skin
  • larger lemons or limes are usually sweeter
  • look for ones with thinner skin since they are juicier and should be smooth
  • it should be a little firm but give a little when you press it; not rock-hard
  • should be a little heavy for their size

Best Way To Store Lemons and Lime

There is more than one way to store lemons and limes. I’m going to give you an idea of the most popular, beginning with my own way of storing lemon and lime for 3 monhts! But before I delve into the details of how to store lemons and limes for 3 months, let’s talk a little about cleaning them. Before storage, you should ensure that you’ve appropriately cleaned them. Lots of citrus fruits have a layer of wax on the outside, either naturally or sprayed on.

You should wash your hands with soap and warm water before handling lemons or limes. You can wash them in two ways. First, you can put them into a bowl with a drop of dishwashing soap and fill the bowl half way with water. Then, you start scrubbing them with a fruit brush one by one and put them under running water. Finally, you can put them in a strainer to dry or dry them with a hand towel. The second way is simply to soak them in water and vinegar for a few minutes and then scrub them with your hands under cool running water one by one. One process is a little longer and maybe a bit more tedious while one is simple and quick. Your choice!


How To Store Lemons

Lemon Storage: I store my lemons and limes in a bowl submerged in water in my fridge! It’s the perfect way to store lemons because it ensures they stay wrinkle-free and fresher. They can last up to three months stored this way in your fridge. A lot longer than other lemon and lime storage hacks!

This is a great way since most storage methods ask that you don’t pile lemons on top of each other to avoid bruising or squishing. In water, they basically float around or at least don’t have their weight bearing down on each other even if they were touching.

The water in the bowl also helps in replenishing the moisture that gets lost over time from the lemons. When lemons lose moisture they start to mold or rot. So, not only does it preserve them but it helps keep them juicy!

How To Store Lemons and Lime for 3 months

Other Lemon and Lime Storage Methods

  • Devote a compartment or drawer just for lemons and store by placing them next to each other. If it’s not in the fridge, make sure it’s an airy space. Lasts about 7 to 10 days.
  • Store in an airtight container or closed plastic bag in room temperature with the air sucked out. You can remove air from the plastic bag by placing a straw in the side of the bag and sucking out the air before closing. Lasts nearly a month.
  • You can seal them the same way as mentioned above and place in your fridge but they won’t last as long! In an airtight container or plastic bag in the fridge, they would last about two weeks.

Uses for Lemons and Limes outside of cooking

Now that you know my secret for storing lemon and lime for 3 months, you can buy a little extra lemons and keep them stored for their oh so many uses! Sure we love the zest of citrus in many different dishes we eat, but lemons are much more versatile than just for flavoring foods.

Use lemon and limes to:

  • wash your hands to remove grease or oil or to kill bacteria
  • scrub greasy pots and pans to get them clean and shiny again
  • cut them up and put them with water in a bowl and microwave; use the lemon water to clean walls or countertops
  • use lemon juice on the stains of white linens and let them dry in the sun for a bleach-type affect
  • add lemon juice to vinegar to make a cleaning spray used to clean nearly anything, especially as a glass cleaner

How Long Does Lemon Last

Lemons should last about a week if you store them on the counter top and a few days longer in the pastry! If you transfer them to the refrigerator, you can expect them to last about 3-4 weeks. Now, if you take the extra step and seal the lemons tightly, they can last for about 5 weeks.


Some Enjoyable Recipes using Lemons or Limes

https://tastegreatfoodie.com/how-to-store-lemons-and-lime-for-3-months/

Hummus and Grilled Vegetable Wrap : Recipes : Cooking Channel Recipe | Ellie Krieger | Cooking Channel

null MenuPrev RecipeNext Recipe

Recipe courtesy of Ellie Krieger

0 Reviews

  • Level: Easy
  • Yield: 4 servings, serving size – 1 wrap
  • Nutrition Info
  • Total: 23 min
  • Prep: 15 min
  • Cook: 8 min

Ingredients

2 medium zucchini, cut lengthwise into 1/4-inch slices

2 teaspoons olive oil

1/8 teaspoon salt

Pinch freshly ground black pepper

1 cup store-bought hummus

4 pieces whole-wheat wrap bread (about 9 inches in diameter)

1/4 cup pine nuts, toasted

1 medium red bell pepper, thinly sliced

2 ounces baby spinach leaves (2 cups lightly packed)

1/2 cup red onion thinly sliced into half moons

1/4 cup fresh mint leaves 

Directions

  1. Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.
  2. Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.
  3. Excellent Source of: Copper, Fiber, Folate, Iron, Magnesium, Manganese, Phosphorus, Thiamin, Vitamin A, Vitamin B6, Vitamin C, Protein
  4. Good Source of: Niacin, Potassium, Riboflavin, Vitamin K, Zinc
Categories:

Main DishLunchGrillingVegetablesHealthySandwichAppetizerDinnerSummerVegan

Healthy Summer Recipes

https://1f0d2865e7861bb4730efc3f317fe0b3.safeframe.googlesyndication.com/safeframe/1-0-37/html/container.html

Looking for Something Else?

Stir-Fried Vegetable Wraps

Quick Roasted Carrots and Cauliflower with Walnuts

Vegetable Chow Mein

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https://www.cookingchanneltv.com/recipes/hummus-and-grilled-vegetable-wrap-1910036

Tofu Fries : Recipes : Cooking Channel Recipe | Roger Mooking

Recipe courtesy of Roger Mooking

  • Level: Easy
  • Yield: 4 servings

Ingredients

Deselect All

Vegetable oil, for frying

1/2 cup cornstarch

1 1/4 pounds extra-firm tofu, drained, cut into 3/4-inch sticks

Salt https://cdn.whisk.com/sdk/add-to-list-cookingchannel-widget.html?v=4.62.5

Directions

  1. Using a deep-fry thermometer to register the temperature, heat enough oil to 350 degrees F in a large heavy-bottomed pot to 1/3 full. Line a baking tray with paper towels. Put the cornstarch in a bowl. In batches, coat the tofu with cornstarch and gently put in the hot oil, separating the tofu fries as they are cooking to prevent sticking. Remove the tofu fries from the oil once golden brown, season with salt and repeat with the remaining tofu fries.
Categories:

FriesTofuGluten FreeVegan https://f6e8bfd8917157c4802e01dbf23a6e4c.safeframe.googlesyndication.com/safeframe/1-0-37/html/container.html

Tofu Edamame Falafel, Tofu Tahini

Vinegar French Fries

Beer-Battered Fries

Baked Sweet Potato Fries with Garlic Aioli

Oven Roasted Potato ‘Fries’

Be the first to review Add Your Review

© 2021 Discovery or its subsidiaries and affiliates. All rights reserved. Top

https://www.cookingchanneltv.com/recipes/roger-mooking/tofu-fries-1960623?soc=twitter

Celebrate National Cookie Day With These 15 Vegan Christmas Cookies

www.onegreenplanet.org

Happy National Cookie Day! Cookies are a popular dessert, snack, and even breakfast item all year round. But during the holidays, cookies are even more fun to make. You can make them in cute festive shapes like snowmen, gingerbread men, stars, Christmas trees, you name it! Not to mention, children in the family will love the idea of leaving cookies for Santa (which you can sneakily eat during the night).

We’ve searched through our Food Monster App to bring you a list of 15 delicious, vegan Christmas cookies! Enjoy!

1. Snowman Macarons

Vegan Snowman Macarons upright

Source: Snowman Macarons

Holly Jade‘s adorable Snowman Macarons are filled with orange buttercream, and decorated with vegan royal icing. These cute macarons are the perfect edible festive gift for a special occasion.

2. Coconut Molasses Ginger Cookies

Stack of coconut molasses ginger cookies

Source: Coconut Molasses Ginger Cookies

Robin Runner‘s Coconut Molasses Ginger Cookies are tender yet crunchy. It’s not overly sweet but packed with ginger and molasses which screams holiday season. These freeze perfectly and make a wonderful cookie to share with friends.

3. Orange Shortbread Cookies

Orange Shortbread Cookies

Source: Orange Shortbread Cookies

Maryke Wylde‘s Orange Shortbread Cookies are so delicious – a crunchy little shortbread style cookie, great for morning or afternoon tea. Your guests will never guess that butter was not involved in making these so tasty. Try them out, they are very simple to make!

4. Peppermint Hot Chocolate Cookies

Source: Peppermint Hot Chocolate Cookies

The warmth of a cup of hot chocolate. The zing of a little peppermint. All in these Peppermint Hot Chocolate Cookies by Holly Bertone. This cookie puts it together with all of the flavor, but none of the sugar crash. Eat it. Dunk it. Take it to a cookie exchange. Leave it out for Santa. Just don’t call it ordinary.

5. Soft, Chewy Gingerbread Cookies

Soft, Chewy Gingerbread Cookies

Source: Soft, Chewy Gingerbread Cookies

Wendy Irene‘s Gingerbread Cookies taste like what Christmas should taste like, and I’m certain you’ll be singing in carols while you bake and enjoy these with your loved ones.

6. Holiday Gingerbread Cookies

Vegan Holiday Gingerbread Cookies with Royal Icing

Source: Holiday Gingerbread Cookies 

Holly Jade‘s Holiday Gingerbread Cookies are super easy to make and taste delicious. They are crisp ginger cookies which are perfectly spiced, decorated with homemade vegan royal icing which dries out at room temperature. This is a classic recipe for Christmas which everyone will enjoy. Even pop a few on a plate along with a glass of dairy-free milk for Santa, we’re sure he’ll want more than one!

7. Thin Mint Copycat Cookies

Source: Thin Mint Copycat Cookies

A crispy mint chocolate cookie, spread with a layer of slightly minted chocolate icing to give you an after dinner, lunch, breakfast, snack, pre-snack snack, pre-lunch, any time of the day, worthy treat. Lauren Wright‘s Thin Mint Copycat Cookies will leave you wanting more.

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8. Simple Ginger Bread Houses

Source: Simple Gingerbread Houses

These Simple Gingerbread Houses by Holly Jade would be perfect gifts for Christmas, as a centerpiece at your festive dining table or to enjoy making and eating, they are scrumptious! The gingerbread is perfectly spiced with ginger and has a lovely crunch, which is exactly what you want in a ginger cookie.

9. Spelt Linzer Cookies With Fruit Jam Center

Vegan Spelt Linzer Cookies With Jam Filling

Source: Spelt Linzer Cookies With Fruit Jam Center

You might even have everything you need in your kitchen now to make Petra Vogel‘s super easy Spelt Linzer Cookies. You’ll just need berry jam, spelt flour, sugar, vegan butter, icing sugar, lemon zest, vanilla sugar, egg-replacer, salt and lemon zest. Easy-peasy!

10. Cinnamon Sugar Pizzelles

Cinnamon Sugar Pizzelles on cooling rack

Source: Cinnamon Sugar Pizzelles

Ring in the holiday season with these fun and festive Cinnamon Sugar Pizzelles by Gina Fontana! Beautiful and easy to make, they’ll be the first cookies to go at your next holiday party.

11. Raw Peppermint Oreos Dipped in Dark Chocolate

Vegan Raw Peppermint Oreos Dipped in Dark Chocolate stacked

Source: Raw Peppermint Oreos Dipped in Dark Chocolate

Emily von Euw‘s Raw Peppermint Oreos Dipped in Dark Chocolate are chewy chocolate cookies sandwiching a peppermint vanilla coconut creme filling. And all the cookies are dipped in chocolate, making them double chocolate. Can life get any better? Well, yeah, because these are also really good for you and easy to make. Okay, now life can’t get any better.

12. Chocolate Orange Cookies

Heart-shaped chocolate orange cookies

Source: Chocolate Orange Cookies

You’re probably including oranges in your grocery shopping list already to fill stockings, so here’s a delicious recipe in which you can use those oranges to make some delicious cookies. These sweet Chocolate Orange Cookies by Lenia Patsi have a surprisingly tangy bite of orange!

13. Cherry Almond Shortbread Cookies

vegan cherry almond shortbread cookies

Source: Cherry Almond Shortbread Cookies

Grab a hot beverage and curl up on the couch with Rachel Hanawalt‘s beautiful, buttery, and flavorful holiday Cherry Almond Shortbread Cookies that are so easy to make! Once done, these cookies are scrumptious wafers of buttery cherry and almond. They’re sure to be a hit at your next holiday cookie exchange, Valentine’s Day party, or just in the comfort of your own cozy kitchen with a steamy cup of coffee or tea.

14. Soft Chocolate Cranberry Cookies

Soft Chocolate Cranberry Cookies [Vegan]

Source: Soft Chocolate Cranberry Cookies

Katarina Hawk‘s Soft Chocolate Cranberry Cookies are perfectly soft and thick. Making a fun and unique cookie has never been easier!

15. Cherry and Pistachio Double Chocolate Chip Cookies

Cherry and Pistachio Chocolate Cookies on cooling rack

Source: Cherry and Pistachio Double Chocolate Chip Cookies

Enjoy these festive and decadent Cherry and Pistachio Double Chocolate Chip Cookies by Rachel Clarke, with the added crunch of pistachios! The fresh cherries give an added sweetness to the cookie that is absolutely delicious.

We hope you enjoy these cookie recipes all holiday season long from your family Christmas dinner to holiday work parties, and any ugly sweater parties you attend. For more delicious recipes, download our Food Monster App, where you’ll find over 15,000 vegan and allergy-friendly recipes.

For more Animal, Earth, Life, Vegan Food, Health, and Recipe content published daily, subscribe to the One Green Planet Newsletter! Lastly, being publicly-funded gives us a greater chance to continue providing you with high-quality content. Please consider supporting us by donating!

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https://www.onegreenplanet.org/vegan-food/15-christmas-cookie-recipes/

Richa blueberry muffin overnight oats

Best Spiked Watermelon Lemonade Recipe – How To Make Spiked Watermelon Lemonade

By Laura Rege Jun 26, 2020

When the temperature rises, there’s something so satisfying about a spiked lemonade. This version is big on watermelon, our favorite thirst-quenching summer fruit. If you’re short on lemons, or want to mix it up, lime juice would also be delicious!

Made this? Let us know how it went in the comment section below! Yields: 6 servings Prep Time: 0 hours 10 mins Total Time: 2 hours 10 mins Ingredients 6 c.

watermelon chunks, plus wedges for serving 3/4 c.

granulated sugar, divided 1/2 c.

fresh lemon juice, plus wedges for serving 3/4 c.

vodka  This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Powered by Chicory Directions

  1. In a blender, combine the watermelon, ½ cup of the sugar, and lemon juice. Blend until the watermelon is smooth and the sugar is dissolved. Add the vodka and blend to combine. Refrigerate until chilled, at least 2 hours.
  2. Place the remaining ¼ cup of sugar on a small plate. Rim glasses with a lemon wedge and dip in sugar. Set aside. Fill glasses with ice and pour chilled watermelon lemonade over top. Garnish with a lemon round and watermelon wedge.
spiked watermelon lemonade

Laura Rege This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site. https://riddler.hearstgames.com/dist/polls.iframe.html?adsfree=false&id=31a00d25-7a3b-462b-8a5a-46172c5f3bd0_0b1fbfc4ebbdb&type=text&question=For%20summertime%20cocktails%2C%20do%20you%20prefer%20vodka%20or%20rum%3F&answer1=Vodka%21&answer2=Rum%21&brand=Delish&siteId=0ab1c860-336a-4b0b-bb94-dd080aea7a20&adCategory=recipes&section=Meals%20%26%20Cooking&subSection=Recipes&editor=Laura%20Rege&authors=Laura%20Rege&site=Delish&stylesheet=https%3A%2F%2Fassets.hearstapps.com%2Fsites%2Fdelish%2Fassets%2Fcss%2Fpolls.212df02.css&marketingpolls=true This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io This commenting section is created and maintained by a third party, and imported onto this page. You may be able to find more information on their web site. null More From Boozetown Blue Creamsicle Mimosas 68 Summer Cocktails You Need To Drink ASAP null Baileys Irish Coffee Popsicles Long Island Iced Tea Jell-O Shots >>> Other Shots White Wine Sangria Pink Señoritas Blueberry Lemonade Margaritas Spicy Grapefruit Sidecar Classic Mai Tai Frozen Pimm’s Cup null

https://www.delish.com/cooking/recipe-ideas/a32962389/spiked-watermelon-lemonade-recipe/?source=nl&utm_source=nl_del&utm_medium=email&date=063020&utm_campaign=nl20771994

24 Vegan Baking Recipe Ideas That Are Both Dairy-Free And Delicious

Ideas from dairy free donuts to classic chocolate chip cookies check your pantry and see what you have on hand and start baking some yummy delicious goodies 🍩🍰🍪

https://www.buzzfeed.com/whitneyjefferson/vegan-baking-ides-for-anyone-whos-stress-baking-o?origin=tastynl&utm_source=Sailthru&utm_medium=email&utm_campaign=Tasty%203%2F23&utm_term=Tasty%20confirmed%20(engaged)

The Vegan 8 Vanilla Cupcakes

Tuesday's Horse

My most favourite vegan chef is Richa Hingle, known to the world as Vegan Richa. Hot on her heels is another tremendous vegan chef, Brandi Doming, or The Vegan 8 (the 8 representing that her recipes contain 8 ingredients or less).

I discovered The Vegan 8 on Instagram and fell in love with Doming’s baked goods — me being the obsessed baker that I am. I would love to bake than cook any day. Truly my great love besides family and animals is baking.

Today I want to feature a cupcake recipe that is particularly dear to my heart. It’s a vanilla cupcake recipe made with rice flour and no oil. This is melt in your mouth vegan heaven.

Here’s what it looks like on Instagram. I list the ingredients just below that. There are some ingredients that are not likely to be on your shelf, vegan or not, so…

View original post 589 more words

These Super Satisfying Vegan Meatballs Couldn’t Be Easier

delish.com
Lena Abraham

Park Feierbach

Few comfort foods satisfy like a hearty bowl of spaghetti and meatballs. Now, my vegan friends, you TOO can enjoy this comfort sans guilt! These chickpea based meatballs pack tons of flavor, come together quickly, and even provide a good amount of protein and fiber. Here’s why we think our vegan meatballs are the best:

No Flax

Lots of vegan recipes call for making a “flax egg”, which is basically a stand-in for eggs. Don’t get us wrong, sometimes a flax egg is the best option. Unfortunately, flax seeds can have a fishy aftertaste—NOT a flavor you want in a dish that should taste, well, beefy. We’ve found that chia seeds soaked in water give us a similar effect, but without the aftertaste. Plus, chia seeds are rich in antioxidants, fiber, and omega-3 fatty acids, benefits you’d never get from an actual meatball.

Super Sturdy

Once baked, these balls have a near-perfect texture. Not at all mushy on the inside, and perfectly firm and almost crisp on the outside. Toss them in your favorite sauce, stuff them into a meatball sub, or even serve them on top of a salad! They’re sturdy enough for any application, making them ideal repurposed leftovers or for meal prepping.

A Special Secret Ingredient

Any guesses? Fennel seeds! Don’t sleep on ’em! These little guys will give you that familiar meaty flavor. They’re smoky and savory and they make these meatballs EXTRA addictive—don’t skip!

Yields: 3 – 4 servings

Prep Time: 0 hours 10 mins

Total Time: 0 hours 45 mins

Cooking spray, for pan

2 c. canned chickpeas

2 1/2 tbsp. chia seeds

6 tbsp. water

1/2 c. rolled oats

1 1/2 tbsp. tomato paste

3 tbsp. chopped basil

1 clove garlic, minced

1/2 tsp. fennel seeds

1/4 tsp. red pepper flakes

Kosher salt

Freshly ground black pepper

Preheat oven to 425°, then line a medium baking sheet with aluminum foil and grease with cooking spray.
Drain chickpeas, reserving liquid. Transfer chickpeas to a food processor and process until broken down.
Make chia egg: Combine chia seeds and water in a medium bowl and stir to combine. Let sit 5 minutes, until mixture gels and becomes thick.
Add chia egg, oats, tomato paste, basil, garlic, fennel seeds, and red pepper flakes into the food processor and blend until combined. If mixture is too dry, add liquid from chickpea can 1 tablespoon at a time until desired consistency is reached. Season with salt and pepper.
Form mixture into 16 meatballs and place on prepared baking sheet. Bake for 10 minutes, flip meatballs, and bake 8 to 10 minutes more, until golden and crisp. Serve with your favorite pasta and sauce.

https://www.delish.com/cooking/recipe-ideas/a28708508/vegan-meatballs-recipe/

Ultimate Guide to “Vegan Friendly” Memorial Day Recipes

Memorial day is first and foremost about honoring those who have died serving in the armed forces. That’s why we spend the day enjoying quality time with friends and appreciating life and freedom. However, it’s also commonly associated with food, it’s one of the few holidays associated with food that’s actually usually spent outdoors! Rather than sitting around a big dinner table, memorial day is spent on picnic tables or laying on blankets on the grass by the grill waiting for your veggie burger or corn on the cob to be ready. Whether you’re a vegan or you have vegan friends coming this memorial day everyone can enjoy these delicious foods.

Continue reading here and check out these grilling recipes that are vegan friendly. 🍅🥑🥔🍆🌽

https://www.onegreenplanet.org/vegan-food/ultimate-guide-to-vegan-memorial-day-recipes/

15 Dairy-Free Cheeses For Cheese Lovers Day! – One Green PlanetOne Green Planet

Cheese is one of the most addictive foods that most people just can’t get enough of! These melty deliciousness of these plant – based recipes will prove one and for all that eating plant – based diet doesn’t mean you have to sacrifice your pizza, mac and cheese, or just cheese straight out of the fridge – we don’t judge. 🧀

Have easy cheesy meals with these 15 recipes from our Food Monster App!

https://www.onegreenplanet.org/vegan-food/15-dairy-free-cheeses-for-cheese-lovers-day/

Celebrate National Cake Day with 15 Festive Christmas Cakes Made Vegan!

Christmas cakes are delicious, beautiful, and full of holiday cheer… so gather everyone together and enjoy…

https://www.onegreenplanet.org/vegan-food/15-festive-christmas-cakes-made-vegan/

Vegan Turkeys and Sauces for 2018 Thanksgiving DinnerOne Green Planet

Online shopping can help make sure you have a food you need to enjoy the holidays the way you like. We’ve already gone over how you can find every essential you need to host a plant-based Thanksgiving meal, but there’s still plenty of shopping to do.🍁🍃🍂

https://www.onegreenplanet.org/vegan-food/thanksgiving-2018-vegan-turkey-sauces-shop/?utm_source=Green+Monster+Mailing+List&utm_campaign=af8479f4fe-NEWSLETTER_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_bbf62ddf34-af8479f4fe-106049477

15 Refined Sugar-Free and Vegan Thanksgiving Recipes! – One Green PlanetOne Green Planet

If you’re trying to steer away from sugar, the holidays can be difficult.

Don’t worry, with these recipes you can bring along a delicious tasty refined sugar-free and vegan friendly dessert…

https://www.onegreenplanet.org/vegan-food/15-recipes-refined-sugar-free-thanksgiving-2018/?utm_source=Green+Monster+Mailing+List&utm_campaign=af8479f4fe-NEWSLETTER_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_bbf62ddf34-af8479f4fe-106049477

Steamed Apple Pudding

The Magick Kitchen

I’ve said it before, and I’ll say it again. I do love a steamed vegan pudding.

I’m such a fan I don’t like having to wait for nearly two hours for my puds to steam. So I cheat; I use the microwave to speed up the cooking time to only 4 mins, or so.

I replaced the egg with a chickpea batter made with water and gram flour. Added in some chopped apple, and apple puree. And replaced the milk with non-dairy milk.

So here it is:


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The Best Homemade Almond Butter

Feed Your Beauty

The Best Homemade Almond Butter

This week marked a first for me in kitchen experiments. I baked my very first loaf of homemade bread, from scratch (i.e. no bread maker!). There was a lot of kneading (making bread is a full body workout, ya’ll), a lot of waiting, some serious through-the-oven-door watching, and then a whole bunch more impatient waiting. When it was finally done, cooled, sliced, (slathered with today’s almond butter) and eaten, I felt some serious satisfaction. I made bread. Breeeeaaaaaadddd! Breeeaaaaadddd!! With my own two hands.

The Best Homemade Almond Butter

Making your own almond butter can bring you that very same deep sense of accomplishment and satisfaction, but without the upper body workout, blood, sweat, and tears that making bread from scratch entails. In fact, your kitchen gadgets do all work for you. Hmm… maybe that’s why people buy breadmakers.

The Best Homemade Almond Butter with Pumpkin Spice Option

In addition to outlining the steps to making the very best, most deliciously silky and smooth…

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10 Vegan Soups To Keep You Warm During Winter – Best Vegan Soup Recipes – Delish.com

Veggie- based soups have a rep for being more of a side dish than a meal, but these vegan soups recipes are here to change your mind. There are feeling cozy, and best of all, so easy to make. Cook a batch for a crown or have leftovers all week long. Check out our easy vegan recipes and vegan dinners.

https://www.delish.com/cooking/g24448567/vegan-soup-recipes/?source=nl&utm_source=nl_del&utm_medium=email&date=103118&slide=2

32 Vegan Mac & Cheese Recipes That’ll Blow Your Damn Mind

https://www.buzzfeed.com/whitneyjefferson/best-vegan-mac-cheese-recipes?utm_source=Sailthru&utm_medium=email&utm_campaign=Tasty%2010%2F19%2F18&utm_term=Tasty%20confirmed

Best Classic Tomato Soup Recipe 🍅

Classic Tomato Soup
imageBy Lena Abraham
Oct 11, 2018
by Delish US

There’s really nothing more comforting than a steaming hot bowl of tomato soup. We prefer using canned tomatoes rather than fresh because they tend to be packed in peak season—that means they’re perfectly ripe! PLUS, the skins are removed. That means less work for you!

Recipe…

Yields: 6 servings
Prep Time: 0 hours 10 mins
Total Time: 0 hours 30 mins

Ingredients

1 tbsp. extra-virgin olive oil, plus more for garnish

1 small yellow onion, chopped

2 garlic cloves, minced

1/2 tsp. crushed red pepper flakes

2 tbsp. tomato paste

1 tsp. fresh thyme leaves, plus more for garnish

2 (28-oz.) cans whole peeled tomatoes

Kosher salt

Freshly ground black pepper

2 c. water or vegetable stock

Directions

In a large pot over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Add garlic, red pepper flakes, and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 to 3 minutes more.
Add thyme and both cans tomatoes, including the juice. Add water or vegetable stock and bring up to a simmer. Cook for 10 minutes.
Blend with immersion blender or transfer to a blender in batches and blend until smooth. Ladle into bowls and serve with a drizzle of olive oil and some fresh thyme leaves.

https://www.delish.com/cooking/recipe-ideas/a23513895/classic-tomato-soup-recipe/?source=nl&utm_source=nl_del&utm_medium=email&date=100118

 

Chocolate Cashew Pudding [Vegan, Gluten-Free]

A gluten-free, totally creamy and delightful chocolate pudding – with a twist!

Chocolate Cashew Pudding [Vegan, Gluten-Free]

Calories 316 Serves 4

Cook Time 15

Ingredients

1 1/5 cups soaked cashews immersed and soaked in water overnight
3 tablespoons cocoa or can use 3 tablespoons of melted dark chocolate
3 tablespoons brown sugar or, more, as needed
1/4 teaspoon cinnamon
Sprinkle of salt
1 teaspoon vanilla
1/3 cup almond milk

Preparation

Add the cashews and almond milk to a blender or food processor and blend until smooth and creamy. You might have to turn your blender off and scrape down the sides a couple of times.
Add the cocoa/chocolate, brown sugar, cinnamon, salt and vanilla and blend until well incorporated
Chill for an hour at least before digging into.

http://www.onegreenplanet.org/vegan-recipe/chocolate-cashew-pudding/?utm_source=Green+Monster+Mailing+List&utm_campaign=e76427252b-NEWSLETTER_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_bbf62ddf34-e76427252b-106049477

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:

AUTHOR & RECIPE DETAILS

I’m Shashi, I believe that eating healthy is easier than you think and am on a quest to prove it! My blog is filled with mostly healthier eats and treats that also have veggies packed into them – because why not right? I hope you stop by and find something you love!

Samhain Baked Apples ~Vegan Recipe

Actual whole apples baked in a vegan pastry shell and stuffed with rich dried fruit.

Source: Samhain Baked Apples