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VEGAN CARBONARA
How to make Vegan Carbonara. The vegan carbonara sauce is made in the blender, and it’s a mix of raw cashews, nutritional yeast, turmeric, dijon mustard, garlic powder, onion powder, black salt aka kala namak and non dairy milk.. Blend until smooth and you have your ‘egg’ sauce! Set that aside until you need it later. Get some spaghetti on the boil and cook it up according to the package VEGAN MANGO ICE CREAM Churn the ice cream according to your ice cream makers manufacturer instructions, usually at least 25 minutes and up to 45 minutes until you reach soft serve consistency. Place into a loaf pan and smooth down with the back of a spoon. Cover in foil and place into thefreezer to set.
VEGAN AVOCADO ICE CREAM Instructions. At least the night before, place the bowl of your ice cream maker in the freezer to freeze. When your ice cream maker bowl is frozen, then proceed with the recipe. Place the coconut cream, coconut milk, white sugar, maple syrup, lemon juice, vanilla, salt and avocados into the blender jug. Blend until smooth. VEGAN CAESAR DRESSING (5 MINUTES) Instructions. Add all the ingredients to a measuring jug and blend up with an immersion blender. Alternatively add all ingredients to blender jug and blend until smooth. Serve as a dressing for a vegan caesar salad or any salad, or as a dip. VEGAN GLUTEN FREE CHOCOLATE CAKE Instructions. Preheat the oven to 350°F (180°C) and spray two 9-inch cake pans with non-stick spray and line the bottoms with circles of parchment paper. Sift the gluten free flour and cocoa powder into a mixing bowl and add the white sugar, baking soda, baking powder, salt and instant espresso powder and mix together.MANGO CHIA PUDDING
How to make mango chia pudding. These chia puddings are so easy to make.. Add some fresh mango to a blender or food processor and process into a purée. Then add chia seeds, coconut milk, maple syrup and the mango purée to a mixing bowl and whisk it together until smooth. VEGAN CAULIFLOWER SOUP Add the olive oil, onion, crushed garlic, thyme and rosemary to a pot and sauté until the onions are softened. Add the cauliflower and toss up with the spices. Then add in the vegetable stock and coconut milk. Bring to the boil. Turn down the heat, cover the pot and simmer untilthe cauliflower is
VEGAN PINEAPPLE UPSIDE DOWN CAKE Preheat the oven to 350°F (180°C). Sift the flour into a mixing bowl and add the white sugar, baking soda and salt and mix together. Then add in the soy milk, pineapple juice, vanilla, oil and vinegar and whisk together with a hand whisk until just combined. VEGAN ZUCCHINI MUFFINS Instructions. Preheat the oven to 350°F (180°C). Sift the flour into a mixing bowl and add the white and brown sugar, baking soda, baking powder, cinnamon, nutmeg and salt. Shred your zucchini in a food processor or with a grater and add to the mixing bowl. GOOD VEGAN RECIPES, MADE EASY These recipes are super popular on our blog! Vegan Vanilla Cake. Easy No-Fail Whole Wheat Bread. Vegan Carrot Cake. Sliceable Cashew Cheese. Homemade Vegan Butter. Vegan Chocolate Cookies. The Best Vegan Lemon Cake. The Best Vegan Mac and Cheese (Classic, Baked)VEGAN CARBONARA
How to make Vegan Carbonara. The vegan carbonara sauce is made in the blender, and it’s a mix of raw cashews, nutritional yeast, turmeric, dijon mustard, garlic powder, onion powder, black salt aka kala namak and non dairy milk.. Blend until smooth and you have your ‘egg’ sauce! Set that aside until you need it later. Get some spaghetti on the boil and cook it up according to the package VEGAN MANGO ICE CREAM Churn the ice cream according to your ice cream makers manufacturer instructions, usually at least 25 minutes and up to 45 minutes until you reach soft serve consistency. Place into a loaf pan and smooth down with the back of a spoon. Cover in foil and place into thefreezer to set.
VEGAN AVOCADO ICE CREAM Instructions. At least the night before, place the bowl of your ice cream maker in the freezer to freeze. When your ice cream maker bowl is frozen, then proceed with the recipe. Place the coconut cream, coconut milk, white sugar, maple syrup, lemon juice, vanilla, salt and avocados into the blender jug. Blend until smooth. VEGAN CAESAR DRESSING (5 MINUTES) Instructions. Add all the ingredients to a measuring jug and blend up with an immersion blender. Alternatively add all ingredients to blender jug and blend until smooth. Serve as a dressing for a vegan caesar salad or any salad, or as a dip. VEGAN GLUTEN FREE CHOCOLATE CAKE Instructions. Preheat the oven to 350°F (180°C) and spray two 9-inch cake pans with non-stick spray and line the bottoms with circles of parchment paper. Sift the gluten free flour and cocoa powder into a mixing bowl and add the white sugar, baking soda, baking powder, salt and instant espresso powder and mix together.MANGO CHIA PUDDING
How to make mango chia pudding. These chia puddings are so easy to make.. Add some fresh mango to a blender or food processor and process into a purée. Then add chia seeds, coconut milk, maple syrup and the mango purée to a mixing bowl and whisk it together until smooth. VEGAN CAULIFLOWER SOUP Add the olive oil, onion, crushed garlic, thyme and rosemary to a pot and sauté until the onions are softened. Add the cauliflower and toss up with the spices. Then add in the vegetable stock and coconut milk. Bring to the boil. Turn down the heat, cover the pot and simmer untilthe cauliflower is
VEGAN PINEAPPLE UPSIDE DOWN CAKE Preheat the oven to 350°F (180°C). Sift the flour into a mixing bowl and add the white sugar, baking soda and salt and mix together. Then add in the soy milk, pineapple juice, vanilla, oil and vinegar and whisk together with a hand whisk until just combined. VEGAN ZUCCHINI MUFFINS Instructions. Preheat the oven to 350°F (180°C). Sift the flour into a mixing bowl and add the white and brown sugar, baking soda, baking powder, cinnamon, nutmeg and salt. Shred your zucchini in a food processor or with a grater and add to the mixing bowl.VEGAN RECIPES
The most delicious vegan recipes for all occasions. From appetizers, entrees and sides to baking and desserts (so many desserts!). We haveit all.
VEGAN VANILLA PUDDING Ever since making our vegan chocolate pudding recipe I knew we needed to make a vegan vanilla pudding.. It’s divine served with vegan whipped cream (and some crushed Golden Oreo cookies on top) but you can also use it in other desserts such as vegan banana pudding.. What’s also great is that it keeps super well in the fridge for up to a week, so you can make up a batch and take care ofVEGAN CANNELLONI
The wonderful thing about this vegan cannelloni is that it looks a LOT harder than it actually is. It’s actually a really simple recipe. There are a few moving parts: you have to make a double batch of tofu ricotta and some vegan cheese sauce.You have to stuff the cannelloni and layer it in your baking dish with marinara sauce and top it with cheese sauce, and then you have to bake it in theVEGAN KATSU CURRY
Mix together and bring to a simmer. Simmer until the carrots are soft. Remove from the heat and use an immersion blender to blend the sauce directly in the pot.VEGAN QUICHE
Preheat the oven to 350°F (180°C). Prepare your filling: Add the tofu, cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, salt and black salt (aka kala namak) into your food processor. Process until well mixed. Add the soy milk and process again until it reaches a smooth consistency. Set aside. VEGAN BUTTER CHICKEN Prepare your sauce. While the tofu is baking you can start on your sauce. Add vegan butter to a pot on medium heat and melt the butter. Add chopped onions and sauté until softened. Now add crushed garlic, grated ginger, garam masala, turmeric, cumin THE ULTIMATE VEGAN CHOCOLATE SAUCE This vegan chocolate sauce ticks all the boxes. It’s smooth, velvety and absolutely divine drizzled over ice cream. It’s also wonderful to dip strawberries into or pour over a fruit salad to fancy it up a whole lot or drizzle it over a cake or just eat it off the spoon.. It’s super easy to make and way better than the store-boughtvariety.
VEGAN MINESTRONE SOUP When boiling, add in the uncooked brown rice and turn down the heat to a simmer, cover the pot and leave it to cook for around 35 minutes or so until the veggies and rice are cooked. Add in the baby spinach and stir in until just wilted. Add the coconut sugar VEGAN CHOCOLATE MUFFINS (DOUBLE CHOCOLATE) Add the vegan buttermilk, vanilla extract, melted coconut oil, applesauce and vinegar to the mixing bowl. Mix into a thick batter. Add in the chocolate chips and chocolate chunks and fold in. Divide the batter evenly between the muffin partitions. Add more chocolate chips and chunks to the top of the muffins. Bake for 25 minutes. VEGAN LEMON CUPCAKES (MOIST AND PERFECT!) Instructions. Preheat the oven to 350°F (180°C). Sift the flour into a mixing bowl and add the sugar, baking soda and salt. Then add the soy milk, vegetable oil, vinegar, vanilla, lemon extract and lemon zest. Whisk briefly with a hand whisk to combine properly and removeany lumps.
GOOD VEGAN RECIPES, MADE EASY These recipes are super popular on our blog! Vegan Vanilla Cake. Easy No-Fail Whole Wheat Bread. Vegan Carrot Cake. Sliceable Cashew Cheese. Homemade Vegan Butter. Vegan Chocolate Cookies. The Best Vegan Lemon Cake. The Best Vegan Mac and Cheese (Classic, Baked)VEGAN CARBONARA
How to make Vegan Carbonara. The vegan carbonara sauce is made in the blender, and it’s a mix of raw cashews, nutritional yeast, turmeric, dijon mustard, garlic powder, onion powder, black salt aka kala namak and non dairy milk.. Blend until smooth and you have your ‘egg’ sauce! Set that aside until you need it later. Get some spaghetti on the boil and cook it up according to the package VEGAN CAESAR DRESSING (5 MINUTES) Instructions. Add all the ingredients to a measuring jug and blend up with an immersion blender. Alternatively add all ingredients to blender jug and blend until smooth. Serve as a dressing for a vegan caesar salad or any salad, or as a dip.VEGAN PEACH COBBLER
Instructions. Preheat the oven to 350°F (180°C). Spray a 9×13 baking dish with non-stick spray. Add sliced peaches, lemon juice, white sugar, cornstarch, vanilla extract, cinnamon, nutmeg and salt to a mixing bowl and toss together. Set aside.VEGAN COFFEE CAKE
Sift all purpose flour into your mixing bowl and add light brown sugar, baking soda, cinnamon, salt and instant coffee powder. Mix together. Add soy milk, vanilla extract, oil and vinegar and mix into a batter. Don’t overmix. Divide the batter evenly TOFU STEAK - LOVING IT VEGAN Place the steaks into a shallow tray and brush all sides with the marinade sauce and leave to marinate for 15 minutes. Heat a grill pan on medium heat. When hot, brush it with sesame oil. Grill the tofu steaks. Add two tofu steaks to the hot grill pan and let them cook for3 minutes.
VEGAN MINESTRONE SOUP When boiling, add in the uncooked brown rice and turn down the heat to a simmer, cover the pot and leave it to cook for around 35 minutes or so until the veggies and rice are cooked. Add in the baby spinach and stir in until just wilted. Add the coconut sugarVEGAN VANILLA CAKE
Sift the flour into a mixing bowl. Add the sugar, baking soda and salt and mix together. Add the soy milk, vanilla, oil and vinegar and give it a quick whisk with a hand whisk until just combined. Spray two 7 inch round cake tins (*see notes) with non-stick spray andMANGO CHIA PUDDING
Add the flesh of one of the mangos to the blender or food processor and process into a purée. Chop the other mango into chunks. Add the chia seeds, coconut milk, maple syrup and puréed mango to a mixing bowl and whisk together. Then add in the chopped mango and mix it in, saving a few chunks to use for a topping. VEGAN OATMEAL CHOCOLATE CHIP COOKIES Preheat the oven to 350°F (180°C). Add the rolled oats, all purpose flour, coconut, baking soda, salt and cinnamon to a mixing bowl and mix together. Cream the vegan butter and brown sugar together and then add the syrup and vanilla. Add the dry ingredients into GOOD VEGAN RECIPES, MADE EASY These recipes are super popular on our blog! Vegan Vanilla Cake. Easy No-Fail Whole Wheat Bread. Vegan Carrot Cake. Sliceable Cashew Cheese. Homemade Vegan Butter. Vegan Chocolate Cookies. The Best Vegan Lemon Cake. The Best Vegan Mac and Cheese (Classic, Baked)VEGAN CARBONARA
How to make Vegan Carbonara. The vegan carbonara sauce is made in the blender, and it’s a mix of raw cashews, nutritional yeast, turmeric, dijon mustard, garlic powder, onion powder, black salt aka kala namak and non dairy milk.. Blend until smooth and you have your ‘egg’ sauce! Set that aside until you need it later. Get some spaghetti on the boil and cook it up according to the package VEGAN CAESAR DRESSING (5 MINUTES) Instructions. Add all the ingredients to a measuring jug and blend up with an immersion blender. Alternatively add all ingredients to blender jug and blend until smooth. Serve as a dressing for a vegan caesar salad or any salad, or as a dip.VEGAN PEACH COBBLER
Instructions. Preheat the oven to 350°F (180°C). Spray a 9×13 baking dish with non-stick spray. Add sliced peaches, lemon juice, white sugar, cornstarch, vanilla extract, cinnamon, nutmeg and salt to a mixing bowl and toss together. Set aside.VEGAN COFFEE CAKE
Sift all purpose flour into your mixing bowl and add light brown sugar, baking soda, cinnamon, salt and instant coffee powder. Mix together. Add soy milk, vanilla extract, oil and vinegar and mix into a batter. Don’t overmix. Divide the batter evenly TOFU STEAK - LOVING IT VEGAN Place the steaks into a shallow tray and brush all sides with the marinade sauce and leave to marinate for 15 minutes. Heat a grill pan on medium heat. When hot, brush it with sesame oil. Grill the tofu steaks. Add two tofu steaks to the hot grill pan and let them cook for3 minutes.
VEGAN MINESTRONE SOUP When boiling, add in the uncooked brown rice and turn down the heat to a simmer, cover the pot and leave it to cook for around 35 minutes or so until the veggies and rice are cooked. Add in the baby spinach and stir in until just wilted. Add the coconut sugarVEGAN VANILLA CAKE
Sift the flour into a mixing bowl. Add the sugar, baking soda and salt and mix together. Add the soy milk, vanilla, oil and vinegar and give it a quick whisk with a hand whisk until just combined. Spray two 7 inch round cake tins (*see notes) with non-stick spray andMANGO CHIA PUDDING
Add the flesh of one of the mangos to the blender or food processor and process into a purée. Chop the other mango into chunks. Add the chia seeds, coconut milk, maple syrup and puréed mango to a mixing bowl and whisk together. Then add in the chopped mango and mix it in, saving a few chunks to use for a topping. VEGAN OATMEAL CHOCOLATE CHIP COOKIES Preheat the oven to 350°F (180°C). Add the rolled oats, all purpose flour, coconut, baking soda, salt and cinnamon to a mixing bowl and mix together. Cream the vegan butter and brown sugar together and then add the syrup and vanilla. Add the dry ingredients into VEGAN VANILLA PUDDING Ever since making our vegan chocolate pudding recipe I knew we needed to make a vegan vanilla pudding.. It’s divine served with vegan whipped cream (and some crushed Golden Oreo cookies on top) but you can also use it in other desserts such as vegan banana pudding.. What’s also great is that it keeps super well in the fridge for up to a week, so you can make up a batch and take care ofVEGAN CANNELLONI
The wonderful thing about this vegan cannelloni is that it looks a LOT harder than it actually is. It’s actually a really simple recipe. There are a few moving parts: you have to make a double batch of tofu ricotta and some vegan cheese sauce.You have to stuff the cannelloni and layer it in your baking dish with marinara sauce and top it with cheese sauce, and then you have to bake it in theVEGAN KATSU CURRY
Mix together and bring to a simmer. Simmer until the carrots are soft. Remove from the heat and use an immersion blender to blend the sauce directly in the pot.VEGAN VANILLA CAKE
Sift the flour into a mixing bowl. Add the sugar, baking soda and salt and mix together. Add the soy milk, vanilla, oil and vinegar and give it a quick whisk with a hand whisk until just combined. Spray two 7 inch round cake tins (*see notes) with non-stick spray andVEGAN KORMA
Instructions. Add the cashews and coconut milk to a blender and blend until very smooth. Set aside. Add the olive oil to a pot along with the chopped onion, crushed garlic, minced ginger, curry powder, cumin, coriander powder, cinnamon, turmeric, cardamom, ground cloves and fennel and sauté until onions are softened. VEGAN GLUTEN FREE CHOCOLATE CAKE Instructions. Preheat the oven to 350°F (180°C) and spray two 9-inch cake pans with non-stick spray and line the bottoms with circles of parchment paper. Sift the gluten free flour and cocoa powder into a mixing bowl and add the white sugar, baking soda, baking powder, salt and instant espresso powder and mix together.VEGAN APPLE CRISP
Transfer the apple mix to a 9×13 dish sprayed with non-stick spray and smooth down. Preheat the oven to 350°F (180°C). Prepare the topping. Add the all purpose flour, rolled oats, brown sugar and cinnamon to the mixing bowl and mix together. Then add in VEGAN AVOCADO ICE CREAM Instructions. At least the night before, place the bowl of your ice cream maker in the freezer to freeze. When your ice cream maker bowl is frozen, then proceed with the recipe. Place the coconut cream, coconut milk, white sugar, maple syrup, lemon juice, vanilla, salt and avocados into the blender jug. Blend until smooth. SIMPLE VEGAN OATMEAL COOKIES Instructions. Preheat the oven to 350°F (180°C). Add the rolled oats, flour, coconut, baking soda, salt and cinnamon to a mixing bowl and mix together. Cream the vegan butter and brown sugar together and then add the syrup and vanilla. Then mix the VEGAN LEMON CUPCAKES (MOIST AND PERFECT!) Instructions. Preheat the oven to 350°F (180°C). Sift the flour into a mixing bowl and add the sugar, baking soda and salt. Then add the soy milk, vegetable oil, vinegar, vanilla, lemon extract and lemon zest. Whisk briefly with a hand whisk to combine properly and removeany lumps.
GOOD VEGAN RECIPES, MADE EASY Hundreds of delicious vegan recipes that everyone will love! We veganize all your old favorites so you can have your vegan cake andeat it too!
VEGAN CARBONARA
How to make Vegan Carbonara. The vegan carbonara sauce is made in the blender, and it’s a mix of raw cashews, nutritional yeast, turmeric, dijon mustard, garlic powder, onion powder, black salt aka kala namak and non dairy milk.. Blend until smooth and you have your ‘egg’ sauce! Set that aside until you need it later. Get some spaghetti on the boil and cook it up according to the package VEGAN AVOCADO ICE CREAM More Vegan Ice Cream. We’ve made a lot of vegan ice cream on this blog.Our vegan vanilla ice cream is a pure classic, our vegan coconut ice cream is topped with a toasted coconut topping that will blow your mind!; Vegan mint chocolate chip ice cream is one of my favorite flavors ever! And our vegan chocolate ice cream is so decadent you can hardly even believe it. VEGAN ZUCCHINI MUFFINS So ever since making my vegan chocolate zucchini cake I’ve been super keen to try putting zucchini in other baked goods, and these vegan zucchini muffins were it!. Andthey are super good! They taste wonderful while also having this wholesome feel. And now I’m thinking some vegan zucchini bread is up next because putting zucchini in baked goods is nothing but a very good idea (Update VEGAN BUTTER CHICKEN Press the tofu either using a tofu press or by placing the tofu onto a plate, put another plate on top of it, and then stack something heavy on top of that, like a heavy pot or stack of books. Then leave it to press for 30 minutes. This makes the tofu as firm as possible. When the tofu is pressed roughly chop it and place it into a mixing bowl. VEGAN MANGO ICE CREAM The day before you want to make ice cream, place the bowl of your ice cream maker into the freezer so that it’s frozen and ready. Place the coconut milk (full fat for everything, low fat won’t work here), coconut cream, sugar and syrup into a saucepan and bring to a simmer. VEGAN CAULIFLOWER SOUP This vegan cauliflower soup is so creamy even I was surprised. Cauliflower is an amazing vegetable. When you blend it up it has such a hearty creamy texture, similar to potatoes, yet it’s much lighterthan potatoes.
VEGAN CAESAR DRESSING (5 MINUTES) Creamy vegan caesar dressing that is ready in 5 minutes! Super simple, cheesy, garlicky and perfect as a dressing or dip. Gluten-Free. VEGAN OATMEAL CHOCOLATE CHIP COOKIES Preheat the oven to 350°F (180°C). Add the rolled oats, all purpose flour, coconut, baking soda, salt and cinnamon to a mixing bowl andmix together.
VEGAN PINEAPPLE UPSIDE DOWN CAKE Vegan pineapple upside down cake is here! And I am thrilled about it. It’s a gorgeous cake that can be made any time of year since you use canned pineapple, and it has a wonderfully rich flavor that almost tastes a bit like a little something something (ahem, I GOOD VEGAN RECIPES, MADE EASY Hundreds of delicious vegan recipes that everyone will love! We veganize all your old favorites so you can have your vegan cake andeat it too!
VEGAN CARBONARA
How to make Vegan Carbonara. The vegan carbonara sauce is made in the blender, and it’s a mix of raw cashews, nutritional yeast, turmeric, dijon mustard, garlic powder, onion powder, black salt aka kala namak and non dairy milk.. Blend until smooth and you have your ‘egg’ sauce! Set that aside until you need it later. Get some spaghetti on the boil and cook it up according to the package VEGAN AVOCADO ICE CREAM More Vegan Ice Cream. We’ve made a lot of vegan ice cream on this blog.Our vegan vanilla ice cream is a pure classic, our vegan coconut ice cream is topped with a toasted coconut topping that will blow your mind!; Vegan mint chocolate chip ice cream is one of my favorite flavors ever! And our vegan chocolate ice cream is so decadent you can hardly even believe it. VEGAN ZUCCHINI MUFFINS So ever since making my vegan chocolate zucchini cake I’ve been super keen to try putting zucchini in other baked goods, and these vegan zucchini muffins were it!. Andthey are super good! They taste wonderful while also having this wholesome feel. And now I’m thinking some vegan zucchini bread is up next because putting zucchini in baked goods is nothing but a very good idea (Update VEGAN BUTTER CHICKEN Press the tofu either using a tofu press or by placing the tofu onto a plate, put another plate on top of it, and then stack something heavy on top of that, like a heavy pot or stack of books. Then leave it to press for 30 minutes. This makes the tofu as firm as possible. When the tofu is pressed roughly chop it and place it into a mixing bowl. VEGAN MANGO ICE CREAM The day before you want to make ice cream, place the bowl of your ice cream maker into the freezer so that it’s frozen and ready. Place the coconut milk (full fat for everything, low fat won’t work here), coconut cream, sugar and syrup into a saucepan and bring to a simmer. VEGAN CAULIFLOWER SOUP This vegan cauliflower soup is so creamy even I was surprised. Cauliflower is an amazing vegetable. When you blend it up it has such a hearty creamy texture, similar to potatoes, yet it’s much lighterthan potatoes.
VEGAN CAESAR DRESSING (5 MINUTES) Creamy vegan caesar dressing that is ready in 5 minutes! Super simple, cheesy, garlicky and perfect as a dressing or dip. Gluten-Free. VEGAN OATMEAL CHOCOLATE CHIP COOKIES Preheat the oven to 350°F (180°C). Add the rolled oats, all purpose flour, coconut, baking soda, salt and cinnamon to a mixing bowl andmix together.
VEGAN PINEAPPLE UPSIDE DOWN CAKE Vegan pineapple upside down cake is here! And I am thrilled about it. It’s a gorgeous cake that can be made any time of year since you use canned pineapple, and it has a wonderfully rich flavor that almost tastes a bit like a little something something (ahem, I VEGAN BISCUITS STORY These vegan biscuits are deliciously fluffy and soft and so easy to make. Perfect served warm with some vegan butter or add gravy for vegan biscuits and gravy!VEGAN CANNELLONI
The wonderful thing about this vegan cannelloni is that it looks a LOT harder than it actually is. It’s actually a really simple recipe. There are a few moving parts: you have to make a double batch of tofu ricotta and some vegan cheese sauce.You have to stuff the cannelloni and layer it in your baking dish with marinara sauce and top it with cheese sauce, and then you have to bake it in theVEGAN PAELLA
Recipe Tips: What Kind of Rice For Vegan Paella. The best kind of rice for paella is a Spanish rice called Bomba Rice. It can also sometimes be called Calasparra Rice (so named because of the region of Spainthat it is grown).
VEGAN KEY LIME PIE
The main trick to getting this vegan key lime pie perfect is to make sure your whipped coconut cream is very very firm when whipped. If it is not, then add in 1/4 – 1/2 tsp of xantham gum to get it nice and firm. You also want to let your vegan condensed milk cool in the fridge after making it so that it gets nice and thick. If you’re using a store-bought variety of vegan condensed milk THE ULTIMATE VEGAN CHOCOLATE SAUCE This vegan chocolate sauce ticks all the boxes. It’s smooth, velvety and absolutely divine drizzled over ice cream. It’s also wonderful to dip strawberries into or pour over a fruit salad to fancy it up a whole lot or drizzle it over a cake or just eat it off the spoon.. It’s super easy to make and way better than the store-boughtvariety.
VEGAN MINESTRONE SOUP How to make vegan minestrone soup. You start by throwing some chopped onions, crushed garlic, dried oregano, dried thyme and dried basil into a pot with some olive oil and sautéing until the onions aresoftened.
VEGAN CAESAR DRESSING (5 MINUTES) Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking toAmazon.com.
VEGAN NAAN - SUPER EASY, SOFT AND FLUFFY! - LOVING IT VEGAN Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking toAmazon.com.
VEGAN SWEET POTATO SOUP Recipe Tips for Vegan Sweet Potato Soup. As you can see this soup is thick! It’s super filling and rich and creamy. We used coconut cream, but coconut milk is also an option.If you prefer to use coconut milk then a full fat variety is going to be the tastiest for this soup, as it’s meant to be a very rich and creamy soup. VEGAN ASPARAGUS SOUP How To Make Vegan Asparagus Soup. Start off by adding some vegan butter to a pot along with chopped onion, crushed garlic, dried thyme, dried basil, oregano and a little cayenne pepper and sauté until the onions are softened. GOOD VEGAN RECIPES, MADE EASY These recipes are super popular on our blog! Vegan Vanilla Cake. Easy No-Fail Whole Wheat Bread. Vegan Carrot Cake. Sliceable Cashew Cheese. Homemade Vegan Butter. Vegan Chocolate Cookies. The Best Vegan Lemon Cake. The Best Vegan Mac and Cheese (Classic, Baked)VEGAN RECIPES
The most delicious vegan recipes! From baked goods to delicious vegan dinners, we make it all! Veganizing all your old favorites. VEGAN AVOCADO ICE CREAM Instructions. At least the night before, place the bowl of your ice cream maker in the freezer to freeze. When your ice cream maker bowl is frozen, then proceed with the recipe. Place the coconut cream, coconut milk, white sugar, maple syrup, lemon juice, vanilla, salt and avocados into the blender jug. Blend until smooth. VEGAN CAESAR DRESSING (5 MINUTES) Instructions. Add all the ingredients to a measuring jug and blend up with an immersion blender. Alternatively add all ingredients to blender jug and blend until smooth. Serve as a dressing for a vegan caesar salad or any salad, or as a dip. SLICEABLE CASHEW CHEESE Leave the mix in the blender and set aside. Add 1 cup of water and the agar agar powder to a saucepan and heat, stirring regularly until boiling. Boil it for 1 minute (time it), stirring regularly and after 1 minute remove it from the heat and pour it into the blender on VEGAN OATMEAL CHOCOLATE CHIP COOKIES Preheat the oven to 350°F (180°C). Add the rolled oats, all purpose flour, coconut, baking soda, salt and cinnamon to a mixing bowl and mix together. Cream the vegan butter and brown sugar together and then add the syrup and vanilla. Add the dry ingredients into VEGAN LEMON CUPCAKES (MOIST AND PERFECT!) Instructions. Preheat the oven to 350°F (180°C). Sift the flour into a mixing bowl and add the sugar, baking soda and salt. Then add the soy milk, vegetable oil, vinegar, vanilla, lemon extract and lemon zest. Whisk briefly with a hand whisk to combine properly and removeany lumps.
VEGAN ZUCCHINI FRITTERS Place the squeezed zucchini into another bowl and leave the water behind. Once the squeezed zucchini is in a fresh mixing bowl, add in the flour, nutritional yeast, baking powder, crushed garlic and chopped spring onions and mix together. It will be very crumbly.*. Add in the melted vegan butter and mix into a thick batter. VEGAN BUTTERNUT SQUASH SOUP Instructions. Preheat the oven to 400°F (200°C). Add peeled and chopped butternut squash to a mixing bowl. Add the extra virgin olive oil, dried thyme, dried basil, sea salt and ground black pepper and toss the butternut with the olive oil and spices until lightly coated. VEGAN ZUCCHINI MUFFINS Instructions. Preheat the oven to 350°F (180°C). Sift the flour into a mixing bowl and add the white and brown sugar, baking soda, baking powder, cinnamon, nutmeg and salt. Shred your zucchini in a food processor or with a grater and add to the mixing bowl. GOOD VEGAN RECIPES, MADE EASY These recipes are super popular on our blog! Vegan Vanilla Cake. Easy No-Fail Whole Wheat Bread. Vegan Carrot Cake. Sliceable Cashew Cheese. Homemade Vegan Butter. Vegan Chocolate Cookies. The Best Vegan Lemon Cake. The Best Vegan Mac and Cheese (Classic, Baked)VEGAN RECIPES
The most delicious vegan recipes! From baked goods to delicious vegan dinners, we make it all! Veganizing all your old favorites. VEGAN AVOCADO ICE CREAM Instructions. At least the night before, place the bowl of your ice cream maker in the freezer to freeze. When your ice cream maker bowl is frozen, then proceed with the recipe. Place the coconut cream, coconut milk, white sugar, maple syrup, lemon juice, vanilla, salt and avocados into the blender jug. Blend until smooth. VEGAN CAESAR DRESSING (5 MINUTES) Instructions. Add all the ingredients to a measuring jug and blend up with an immersion blender. Alternatively add all ingredients to blender jug and blend until smooth. Serve as a dressing for a vegan caesar salad or any salad, or as a dip. SLICEABLE CASHEW CHEESE Leave the mix in the blender and set aside. Add 1 cup of water and the agar agar powder to a saucepan and heat, stirring regularly until boiling. Boil it for 1 minute (time it), stirring regularly and after 1 minute remove it from the heat and pour it into the blender on VEGAN OATMEAL CHOCOLATE CHIP COOKIES Preheat the oven to 350°F (180°C). Add the rolled oats, all purpose flour, coconut, baking soda, salt and cinnamon to a mixing bowl and mix together. Cream the vegan butter and brown sugar together and then add the syrup and vanilla. Add the dry ingredients into VEGAN LEMON CUPCAKES (MOIST AND PERFECT!) Instructions. Preheat the oven to 350°F (180°C). Sift the flour into a mixing bowl and add the sugar, baking soda and salt. Then add the soy milk, vegetable oil, vinegar, vanilla, lemon extract and lemon zest. Whisk briefly with a hand whisk to combine properly and removeany lumps.
VEGAN ZUCCHINI FRITTERS Place the squeezed zucchini into another bowl and leave the water behind. Once the squeezed zucchini is in a fresh mixing bowl, add in the flour, nutritional yeast, baking powder, crushed garlic and chopped spring onions and mix together. It will be very crumbly.*. Add in the melted vegan butter and mix into a thick batter. VEGAN BUTTERNUT SQUASH SOUP Instructions. Preheat the oven to 400°F (200°C). Add peeled and chopped butternut squash to a mixing bowl. Add the extra virgin olive oil, dried thyme, dried basil, sea salt and ground black pepper and toss the butternut with the olive oil and spices until lightly coated. VEGAN ZUCCHINI MUFFINS Instructions. Preheat the oven to 350°F (180°C). Sift the flour into a mixing bowl and add the white and brown sugar, baking soda, baking powder, cinnamon, nutmeg and salt. Shred your zucchini in a food processor or with a grater and add to the mixing bowl. VEGAN BISCUITS STORY These vegan biscuits are deliciously fluffy and soft and so easy to make. Perfect served warm with some vegan butter or add gravy for vegan biscuits and gravy!VEGAN CANNELLONI
Tofu Ricotta: Add crushed garlic to a bowl with fresh lemon juice and let it soak for 5 minutes. Then add tofu to a bowl and mash it with a fork. Add the mashed tofu, crushed garlic and lemon juice, olive oil, nutritional yeast, oregano, onion powder, sea salt and ground blackpepper to
HOW TO MAKE VEGAN VANILLA FROSTING Instructions. Add the powdered sugar, vegan butter, half the soy milk and vanilla extract to a mixing bowl. Using your electric mixer, start at low speed, gradually increasing speed. Add the rest of the soy milk in slowly until perfectly smooth and thick.*. It should be very thick, but still easily spreadable. VEGAN MINESTRONE SOUP When boiling, add in the uncooked brown rice and turn down the heat to a simmer, cover the pot and leave it to cook for around 35 minutes or so until the veggies and rice are cooked. Add in the baby spinach and stir in until just wilted. Add the coconut sugarVEGAN COFFEE CAKE
Sift all purpose flour into your mixing bowl and add light brown sugar, baking soda, cinnamon, salt and instant coffee powder. Mix together. Add soy milk, vanilla extract, oil and vinegar and mix into a batter. Don’t overmix. Divide the batter evenly VEGAN PEANUT SAUCE (5 MINUTES!) Instructions. Add the peanut butter, coconut milk, soy sauce, rice vinegar, maple syrup, garlic powder, ground ginger, fresh lime juice and dried chili flakes to a measuring jug. Whisk until smooth. Garnish with some crushed peanuts (optional) and serve.VEGAN LENTIL CURRY
Bring to a boil and then reduce the heat, cover the pot and simmer, stirring occasionally, until the lentils are soft and cooked – around 35-40 minutes. When the lentils are cooked add in the fresh basil and stir in until just wilted. Add the coconut sugar and stir in. Add sea salt and black pepper to taste. SUPER EGGY VEGAN TOFU SCRAMBLE Instructions. Mash the tofu with a fork but leave some nice big chunks. Add the nutritional yeast, turmeric, paprika, dijon mustard, garlic powder, black salt and onion powder to a bowl. Then add the soy milk and whisk it in so you have a nice sauce. Add the vegan butter toVEGAN KEY LIME PIE
Spray a 9 inch round pie dish with non-stick spray and set aside. Preheat the oven to 350°F (180°C). Add the vegan digestives or graham crackers to the food processor and process into crumbles. Melt the vegan butter and mix in with the cookie crumbles and then placeinto the
VEGAN PINEAPPLE UPSIDE DOWN CAKE Preheat the oven to 350°F (180°C). Sift the flour into a mixing bowl and add the white sugar, baking soda and salt and mix together. Then add in the soy milk, pineapple juice, vanilla, oil and vinegar and whisk together with a hand whisk until just combined. * Skip to primary navigation * Skip to main contentLoving It Vegan
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