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lindagray

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Everything posted by lindagray

  1. Vegan Brownies Seriously, who can pass up a plate of fudgy brownies?! These vegan brownies are fudgy, chewy, and uber chocolatey. Plus they’re quick and easy, and made with everyday ingredients! TOTAL TIME: 30 MINS PREP TIME: 10 MINS COOK TIME: 20 MINS INGREDIENTS: 1/4 cup pureed or well-mashed avocado 1/4 cup avocado oil or extra-virgin olive oil 1 cup white whole wheat flour (or all-purpose flour) 1/2 cup unsweetened cocoa powder 3/4 cup cane sugar (or granulated sugar) 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup water (I like to instead use
  2. Coconut Vanilla Macaroons In a pinch? These creamy macaroons can be made in 15 minutes flat. Guilt Free Coconut Vanilla Macaroons – homemade, coconut desserts that melt in your mouth. Light, organic, healthy and easy to make. {Vegan + Gluten Free} Prep Time 5 min Cook Time 15 min Ingredients 2 cups unsweetened shredded coconut 1 cup unsweetened almond milk 4 tbsp raw cane sugar 1 tbsp coconut flour 1 tbsp almond flour 1 tsp vanilla extract Instructions Preheat the oven to 350°. Line a baking sheet with parchment paper. In a heavy sa
  3. Soft-Baked Vegan Sugar Cookies Brighten up the day with these rainbow-colored cookies. Makes 14, 3½ inch cookies. Ingredients 2 cups unbleached, all-purpose flour 1 teaspoon baking powder ¾ teaspoon baking soda 1 teaspoon sea salt* 3 tablespoons sprinkles 1 cup organic cane sugar ½ cup neutral vegetable oil such as Sun Coco ¼ cup water 1 teaspoon apple cider vinegar ½ teaspoon vanilla extract Instructions In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the sprinkles to the flour mixture and toss to coat. In a s
  4. Vegan Strawberries and Cream Cupcakes Cap off an afternoon of strawberry picking (or grocery shopping) by whipping up a dozen of these fruity cupcakes. Prep Time 20 mins Cook Time 20 mins Total Time 40 mins Servings: 15 -16 cupcakes Ingredients Cupcakes 1 cup coarsely chopped strawberries 1/2 cup melted Earth Balance butter measure when melted 2 teaspoons vanilla extract 1/2 teaspoon almond extract 1 cup white sugar 1 tablespoon apple cider vinegar 1 teaspoon baking soda 2 tablespoons cornstarch 1/4 teaspoon salt 1 and 3/4 cup white fl
  5. Vegan Chocolate Pudding Upgrade the boxed stuff with this coconut milk and cacao version. This super easy, 4 ingredient paleo and vegan chocolate pudding is so rich, creamy, and chocolatey that you won't believe it's dairy free, healthy, and refined sugar free! Top with coconut whipped cream for a perfectly dreamy chocolate dessert. Prep Time: 2 minutes Cook Time: 5 minutes Total Time: 7 minutes Servings: 6 servings Ingredients 1 1/2 cups organic coconut cream from a can* 1/2 cup raw cacao powder or unsweetened cocoa powder, sifted 6 Tbsp pure maple syrup 6-
  6. Peanut Butter Caramel Rice Krispies Forget marshmallows — these sweet treats are made sticky with fresh maple syrup. Prep Time: 10 Total Time: 35 Yield: 9 ingredients 3/4 cup brown rice syrup 1/4 cup maple syrup 1/3 cup creamy peanut butter* 1 teaspoon vanilla extract 6 cups rice crisp cereal peanut butter drizzle 2 tablespoons creamy peanut butter 1 teaspoon maple syrup (or other liquid sweetener) 1–2 teaspoons water, to thin, if needed instructions Line an 9×9 square pan with parchment or wax paper.** Place the brown rice sy
  7. Vegan Dark Chocolate Tofu Cheesecake with Peanut Butter Pretzel Crust When it comes to cheesecake, a solid crust is a no-brainer — and this crunchy pretzel crust is next level. Creamy vegan chocolate tofu cheesecake with a sweet and salty peanut butter pretzel crust. Absolutely to die for & almost no bake! Recipe type: Vegan, Gluten Free, Dessert Prep time: 20 mins Cook time: 10 mins Total time: 30 mins INGREDIENTS For the peanut butter pretzel crust: 100 pretzels, gluten free if desired (about 4 heaping cups or 6.5 ounces) 1/2 cup creamy natural pe
  8. No-Bake Lemon Tarts Toss aside the store-bought crust and make your own with cashews, coconut, and lemon zest. Prep Time 20 minutes Chill Time 2 hours Total Time 2 hours 20 minutes Servings 3 mini tarts Calories 357 kcal Ingredients For the crust 1 cup shredded coconut ¾ cup raw cashews 2 tablespoons coconut oil melted 2 tablespoons maple syrup 2 tablespoons lemon juice 1 teaspoon lemon zest For the filling 1 cup raw cashews soaked in cold water for at least 4 hours ½ cup lemon juice ⅓ cup coconut oil ¼ cup canned coconut milk
  9. Vegan Chocolate Chip Cookies You'll want to sneak a spoonful of this egg-free cookie dough (shh, we won't tell!). Thick and chewy vegan chocolate chip cookies. These are wonderful! prep 10 mins cook 10 mins inactive 15 mins total 35 mins yield 16 cookies Ingredients 1/2 cup coconut oil, solid (be sure it is not melted at all) 1 and 1/4 cups light brown sugar, packed 2 teaspoons vanilla extract 1/4 cup coconut milk (I like to use the thicker Thai variety, but any coconut milk will work) 1/4 cup unsweetened applesauce 2 and 1/4 cups all-purpose fl
  10. Basil-Berry Lemonade Sorbet Infused with a homemade basil syrup, Daphne Oz's berry sorbet is seriously refreshing. Freshen up your weeknights with this pretty-in-pink sorbet YIELDS: 6 servings PREP TIME: 0 hours 5 mins TOTAL TIME: 0 hours 20 mins Ingredients 1 c. sugar 1 c. lightly packed fresh basil 6 c. frozen mixed berries 3/4 c. lemon juice (from about 4 lemons) Directions In medium saucepan, combine sugar and 1 cup water. Heat on high until sugar dissolves, stirring occasionally. Add basil. Remove from heat, cover and let stand 15 minutes. St
  11. Cauliflower Cheese Pie "This cauliflower cheese pie is made with a delicious potato crust." The crust for this delicious pie is made from grated potatoes. Lots of Cheddar cheese goes… Ingredients 4 servings 2 cups shredded potatoes 1/4 cup grated onion 1 egg, beaten 1 teaspoon salt 1 tablespoon all-purpose flour 1 1/2 tablespoons olive oil 1 tablespoon vegetable oil 1 onion, chopped 2 cloves garlic, minced salt and pepper to taste 1/2 teaspoon dried basil 1/2 teaspoon dried thyme 1 head cauliflower, coarsely chopped 1 1/2 cups shredded Cheddar
  12. Easy Vegetable Pot Pie "This pie takes only a few minutes of preparation time. The filling is made using a can of cream soup and a can of mixed vegetables mixed with a little thyme. The kids are sure to love this savory pastry." Pull what you need from the freezer or pantry from this one. Frozen pie crust, a can of cream… Ingredients 6 servings 1 (10.75 ounce) can condensed cream of potato soup 1 (15 ounce) can mixed vegetables, drained 1/2 cup milk 1/2 teaspoon dried thyme 1/2 teaspoon ground black pepper 2 (9 inch) frozen prepared pie crusts, thawed 1 e
  13. Pear and Gorgonzola Cheese Pizza "A very interesting appetizer pizza. Sounds strange, but everyone will love the unique combination of fragrant pears and distinctive Gorgonzola." Here's an appetizer that's exciting and unique! Fresh pears and Gorgonzola cheese star as… Ingredients 8 servings 1 (16 ounce) package refrigerated pizza crust dough 4 ounces sliced provolone cheese 1 Bosc pear, thinly sliced 2 ounces chopped walnuts 2 1/2 ounces Gorgonzola cheese, crumbled 2 tablespoons chopped fresh chives Directions Prep 10 m Cook 15 m Ready
  14. Pita Pizza "As an appetizer or light lunch, these mini pizzas are easy to make and use readily available ingredients. Blue cheese adds a unique flavor, and pita bread is the perfect crust." As an appetizer or light lunch, these mini pizzas are easy to make and use readily available… Ingredients 6 pita breads 1 (6.5 ounce) can tomato sauce 1 (4 ounce) can sliced black olives, drained 1 ounce diced pimento peppers, drained 2 small tomatoes, thinly sliced 4 ounces shredded mozzarella cheese 4 ounces blue cheese, crumbled 1 pinch dried basil 1 pinch dried oregan
  15. Easy Vegetarian Red Beans Lasagna This recipe is really easy, quick, delicious, and only requires a few ingredients. This exciting twist on lasagna features beans, Gruyere cheese, and a delicious bechamel… Ingredients Original recipe yields 4 servings 1 tablespoon olive oil 1 small onion, chopped 1 clove garlic, minced 1 (15 ounce) can red beans, drained 1 (14.5 ounce) can diced tomatoes, drained ½ red bell pepper, chopped 1 teaspoon dried basil 1 teaspoon dried oregano salt and pepper to taste 3 tablespoons butter 3 tablespoons all-purpose flour 1 ½ cups
  16. Vegetarian Four Cheese Lasagna "This is a mouth tingling recipe with ricotta, feta, eggplant, tomato, pesto, pumpkin, Parmesan and mozzarella." Fresh pasta sheets baked with ricotta, feta, eggplant, tomato, pesto, pumpkin, Parmesan… Ingredients 2 cups peeled and diced pumpkin 1 eggplant, sliced into 1/2 inch rounds 5 tomatoes 1 pint ricotta cheese 9 ounces crumbled feta cheese 2/3 cup pesto 2 eggs, beaten salt and pepper to taste 1 (15 ounce) can tomato sauce fresh pasta sheets 1 1/3 cups shredded mozzarella cheese 1 cup grated Parmesan cheese Di
  17. Pub-Style Vegetarian Chili "A spicy but flavorful chili recipe. Trust me, you won't miss the meat! We love to pair this with one of our favorite microbrews." This flavorful and gently spicy vegetarian chili with black beans and plenty of vegetables can… Ingredients 1/3 cup olive oil 2 cups sliced fresh mushrooms 1 cup finely chopped onion 1 cup chopped carrot 3/4 cup chopped green bell pepper 1/4 cup chopped celery 1 tablespoon minced garlic 1 tablespoon chili powder, or more to taste 1 tablespoon ground cumin 1 1/8 teaspoons salt 3/4 teaspoon ground black
  18. Delicata Creamy Squash Soup "A rich and creamy soup, great for cold winter nights." Roasted squash lends a delicate sweetness to this creamy soup. Onions, vegetable stock,… Ingredients 3 delicata squash, halved lengthwise and seeded 1 onion, chopped 3 cups vegetable broth 1 1/2 cups heavy whipping cream 2 tablespoons butter salt to taste ground black pepper to taste Directions Prep 20 m Cook 1 h 15 m Ready In 1 h 35 m Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in bak
  19. Vegetarian Tortilla Stew "Quick, tasty, and super easy! A great soup for a quick lunch or add a green salad and some corn bread and you have dinner. Serve with sour cream, shredded Cheddar, and sliced green onions." A delicious tortilla soup for vegetarians! The veggie chicken is optional, but adds a nice… Ingredients 1 (19 ounce) can green enchilada sauce 1 1/2 cups water 1 cube vegetable bouillon 1/2 teaspoon garlic powder 1/4 teaspoon chili powder 1/4 teaspoon ground cumin 1 (15 ounce) can pinto beans, drained and rinsed 1/2 (16 ounce) can diced tomatoes
  20. Julia's Watermelon Gazpacho This cold gazpacho soup, made with watermelon and no tomato, has a sweet,… Ingredients 6 cups cubed seeded watermelon 2 English (hothouse style) cucumbers, chopped 2 red bell peppers, chopped 1 onion, chopped 1/2 jalapeno pepper, finely chopped 1/4 cup lemon juice 2 tablespoons olive oil 3 tablespoons chopped fresh mint 2 tablespoons minced fresh ginger 3 tablespoons honey 1/2 cup pineapple juice 20 small mint leaves Directions Prep 40 m Ready In 40 m Reserve 20 small pieces of watermelon for garnish. Work
  21. Tarte tatin They say this French apple tarte was made by mistake in 1898 by Stephanie Tartin when trying to make a traditional apple pie. When she accidentally left the apples in sugar and butter too for long in the pan, in a hurry to rescue the dessert she put the pastry base on top of the burning fruit and placed the pan in the oven. She supposedly served the upside-down tart to her guests at Hôtel Tatin and the result turned into the hotel’s signature dish. Although the tarte’s origin is disputed, the delicious result is not. Ingredients 900g (around 6) Braeburn apples, peele
  22. Ratatouille Ratatouille is another internationally recognised French dish, hailing from the southeastern French region of Provence. It is a stewed vegetable recipe that can be served as a side dish, meal or stuffing for other dishes, such as crepes and omelettes. The vegetables are generally first cooked in a shallow pan on a high heat with a small amount of fat, and then oven-baked in a dish. French chefs continually debate the correct way to cook ratatouille: some do not agree with sauteing all the vegetables together, such as Julia Child, and argue that the vegetables should be cooked
  23. Nicoise salad Salade niçoise is a typical French salad from the Provence region, which can be served as a side dish or a light meal on its own. It’s typically a combination of lettuce, fresh tomatoes, boiled eggs, (canned or fresh) tuna, green beans, Nicoise Cailletier olives and anchovies, although many variations exist. Ingredients 450g/1lb fresh tuna or 4 x 175g/6oz tuna steaks, 2.5cm/1in thick 8 new potatoes, cooked and quartered lengthways 4 plum tomatoes, roughly chopped 115g/4oz extra fine French beans, topped, cooked and drained 4 little gem lettuce hearts, quart
  24. Confit de canard Confit de canard is a tasty French dish of duck – although goose and pork can also be used – and is considered one of the finest French dishes. The meat is specially prepared using a centuries-old preserve and slow-cooking process (confit), where the duck meat is marinated in salt, garlic and thyme for up to 36 hours and then slow-cooked in its own fat at low temperatures (an alternative to deep-frying). It is typically served with confit roasted potatoes and garlic on the side. Today this French dish is served all over France, although it is considered a specialty of the
  25. Flamiche Flamiche means ‘cake’ in Flemish and this dish originates from northern France, near the border with Belgium. It has a puff-pastry crust filled with cheese and vegetables and resembles a quiche. The traditional French filling is with leeks and cream. There is also a pizza-like version of flamiche, which is without the top crust of the pie. For a southern French twist, try the thin crusty pissaladière which is topped with anchovies, onions and olives. For the pastry 900g plain flour 340g chilled unsalted butter or lard, diced 3 egg yolks 6-8 tbsp ice-cold water
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