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MOUTHWATERING VEGAN
This is a wonderful fluffy yet rich quiche. Serve hot or cold all year round. The flavour is incredibly delicious with an emphasis on the crust, which is both gluten-free, soya free and original – delicious and more-ish at the same time, and as if that wasn’t enough, alsohealthy.
RECIPES - MOUTHWATERING VEGAN Leading the vegan food revolution with some of the best plant-based recipes on the planet CLASSIC VEGAN 'MEATLOAF' Serves 6 portions Simple to make and satisfying to eat. Cuts beautifully too ! Here is a vegan treat for those either missing meat, new vegans or nostalgic ones. Who cares, we’ve all got to eat, and eat you may – a meatless ‘meatloaf’ with lots of gusto, textureand
MELT IN YOUR MOUTH LENTIL, CARROT VEGETABLE STEW I am renowned for making delicious mouthwatering stews. This recipe is too thick to call it a soup. It isn’t a soup, it is a stew, it’s filling, rich and hearty. I have to say that this is probably one of the best stews I have ever created. I can VEGAN POTATOES AU GRATIN (DAUPHINOISE) I have cooked all manner of potatoes in a variety of styles and cuisines – simply because I adore the humble potato – do what you will to it, for me, it’s impossible not to like it in all forms. So, I have for you my cheese potatoes au gratin VEGAN ‘CHICKEN’ TIKKA MASALA Although chicken tikka masala is almost certainly the best known dish on any Indian restaurant menu in Britain, ironically it is not authentically Indian. Chicken tikka itself, made with pieces of marinated boneless chicken that are usually cooked dry, originates from the Indian subcontinent, and is popular in India, Bangladesh, THE BEYOND BURGER LAMB CURRY Serves 4 This is based on my lamb curry I used to make a long time ago. It’s got some heat and is very flavourful – I find the Beyond Burgers to have a very good texture for this dish and also they have a slight lamb-like flavour, which lends itself perfectly to this dish. THE BEST-EVER CHOCOHOLICS CHEESECAKE A cheesecake to love and to honour – ‘Life with chocolate is divine !’. So here I have gotten the best of all the cheesecakes I have tried and tested, and have created this with chocoholics in mind and heart – it’s cholesterol-free and it rocks. Find out foryourself,
EASY GREEK CYPRIOT OLIVE BREAD Being a Greek Cypriot in the main, I love Cypriot food. This savoury cake is a treasure, because it can be eaten as a snack, or it can be served with a stew or soup. Either way, you’er going to love it. It’s also great for a picnic. This savoury CREAMY MUSHROOM PASTA SAUCE Serves 4 portions I confess to being a pasta lover, and nobody does it better than the Italians, who’ve I’ve been very influenced by over the years in both Malta & Italy. I can safely say that it is second nature to me not only to love it, but to create theMOUTHWATERING VEGAN
This is a wonderful fluffy yet rich quiche. Serve hot or cold all year round. The flavour is incredibly delicious with an emphasis on the crust, which is both gluten-free, soya free and original – delicious and more-ish at the same time, and as if that wasn’t enough, alsohealthy.
RECIPES - MOUTHWATERING VEGAN Leading the vegan food revolution with some of the best plant-based recipes on the planet CLASSIC VEGAN 'MEATLOAF' Serves 6 portions Simple to make and satisfying to eat. Cuts beautifully too ! Here is a vegan treat for those either missing meat, new vegans or nostalgic ones. Who cares, we’ve all got to eat, and eat you may – a meatless ‘meatloaf’ with lots of gusto, textureand
MELT IN YOUR MOUTH LENTIL, CARROT VEGETABLE STEW I am renowned for making delicious mouthwatering stews. This recipe is too thick to call it a soup. It isn’t a soup, it is a stew, it’s filling, rich and hearty. I have to say that this is probably one of the best stews I have ever created. I can VEGAN POTATOES AU GRATIN (DAUPHINOISE) I have cooked all manner of potatoes in a variety of styles and cuisines – simply because I adore the humble potato – do what you will to it, for me, it’s impossible not to like it in all forms. So, I have for you my cheese potatoes au gratin VEGAN ‘CHICKEN’ TIKKA MASALA Although chicken tikka masala is almost certainly the best known dish on any Indian restaurant menu in Britain, ironically it is not authentically Indian. Chicken tikka itself, made with pieces of marinated boneless chicken that are usually cooked dry, originates from the Indian subcontinent, and is popular in India, Bangladesh, THE BEYOND BURGER LAMB CURRY Serves 4 This is based on my lamb curry I used to make a long time ago. It’s got some heat and is very flavourful – I find the Beyond Burgers to have a very good texture for this dish and also they have a slight lamb-like flavour, which lends itself perfectly to this dish. THE BEST-EVER CHOCOHOLICS CHEESECAKE A cheesecake to love and to honour – ‘Life with chocolate is divine !’. So here I have gotten the best of all the cheesecakes I have tried and tested, and have created this with chocoholics in mind and heart – it’s cholesterol-free and it rocks. Find out foryourself,
EASY GREEK CYPRIOT OLIVE BREAD Being a Greek Cypriot in the main, I love Cypriot food. This savoury cake is a treasure, because it can be eaten as a snack, or it can be served with a stew or soup. Either way, you’er going to love it. It’s also great for a picnic. This savoury CREAMY MUSHROOM PASTA SAUCE Serves 4 portions I confess to being a pasta lover, and nobody does it better than the Italians, who’ve I’ve been very influenced by over the years in both Malta & Italy. I can safely say that it is second nature to me not only to love it, but to create the CLASSIC VEGAN 'MEATLOAF' Serves 6 portions Simple to make and satisfying to eat. Cuts beautifully too ! Here is a vegan treat for those either missing meat, new vegans or nostalgic ones. Who cares, we’ve all got to eat, and eat you may – a meatless ‘meatloaf’ with lots of gusto, textureand
VEGAN GREEK-STYLE ROAST "LAMB" (KLEFTIKO) Kleftiko literally means “in the style of the klephts”, and traditionally this is lamb slow-baked on the bone, first marinated in garlic and lemon juice, originally cooked in a pit oven. It is said that the klephts, bandits of the countryside who did not have flocksof their own, would
RENA’S DELICIOUS PEA PIES (QASSATAT) ABOUT THIS RECIPE My beautiful friend Rena – who isn’t vegetarian incidentally – made these superb little pies for me, which my 4 year old daughter also loved ! This recipe is the vegan version for you to enjoy. It is a typical Maltese snack, which usually comes in a THE ULTIMATE GENIUS VEGAN EGGS These are genius Vegan ‘Hard-Boiled Eggs’ that taste every bit as good as the real thing, without the cholesterol or the cruelty . . . INGREDIENTS FOR MAKING ‘HARD-BOILED EGG WHITE’ : 1½ cups (375ml) soya milk, or any other creamy non-sweetened vegan milk of your choicetsp kala
CAULIFLOWER MUSHROOM MAC AND CHEESE This is no ordinary cauliflower cheese, but a delicious dish I created where Cauliflower Cheese meets Mac and Cheese. They get married and have a baby called ‘more-ish’, which simply grows on you, as the term implies. The addition of the mushrooms raises its flavour to a level above either of those two dishes by themselves. Make, bake andVEGAN BLUE CHEESE
Hi Miriam, Obviously I’m not the “inventor” of the use of cultures on non-dairy cheese. I was just checking, because since I released my blue cheese recipe a few months ago, there have been many people stealing it without giving any credit (while there was no recipe or vegan blue cheese available online before, I can confirm that since I also made research before releasing my recipe.) THE BEST-EVER CHOCOHOLICS CHEESECAKE A cheesecake to love and to honour – ‘Life with chocolate is divine !’. So here I have gotten the best of all the cheesecakes I have tried and tested, and have created this with chocoholics in mind and heart – it’s cholesterol-free and it rocks. Find out foryourself,
MY PUMPKIN, GINGER & EGGPLANT CURRY I guess this is something of a hybrid curry – pumpkin and red peppers are a staple of Thai curries, and I have combined this with Indian spices, to create an aromatic dish that is wonderfully warming. I always find eggplant (aubergine) to be an eager substitute for meat,as
PECAN PIE - MOUTHWATERING VEGAN I haven’t had Pecan Pie in ages. This is my take on the classic – of course veganised, but not compromised ! The pastry is easy to make, and I’ve made it all the more easier to make and bake, by purchasing a ready made crust. I used Jus-Rol – if you’re in WWW.MOUTHWATERINGVEGAN.COM www.mouthwateringvegan.comMOUTHWATERING VEGAN
This is a wonderful fluffy yet rich quiche. Serve hot or cold all year round. The flavour is incredibly delicious with an emphasis on the crust, which is both gluten-free, soya free and original – delicious and more-ish at the same time, and as if that wasn’t enough, alsohealthy.
RECIPES - MOUTHWATERING VEGAN Melt In Your Mouth Lentil, Carrot Vegetable Stew. March 15, 2021. Gluten Free / Mediterranean / Other / Salads / Savouries / Sides / Vegan Cheese. My Cheesy Rosti (Potato Frittata) March 15, 2021. Other / Savouries / Sides / Vegan Cheese. Vegan Potatoes au Gratin (Dauphinoise) March 11, 2021. Savouries / CLASSIC VEGAN 'MEATLOAF' Serves 6 portions Simple to make and satisfying to eat. Cuts beautifully too ! Here is a vegan treat for those either missing meat, new vegans or nostalgic ones. Who cares, we’ve all got to eat, and eat you may – a meatless ‘meatloaf’ with lots of gusto, textureand
VEGAN ‘CHICKEN’ TIKKA MASALA METHOD FOR THE CHICKEN TIKKA MASALA SAUCE. Heat your oil up in a large casserole. Fry your onion, garlic, chilli and ginger mix until a little transparent – 5 minutes or so, then add all the spices and mix well with a large wooden spoon. Next, add your tomato puree, mix for another 2 minutes or so and spoon in your marinated vegan chickenpieces.
VEGAN POTATOES AU GRATIN (DAUPHINOISE) First, grease an oven dish. Then cut your cooked potatoes into approx inch slices (yes, in their skins), and spread them evenly across the base of the dish. Apply the next layer in the same way, and go make your cheese sauce. Place your nuts and water in a high speed blender, and process until smooth. Then add 1 cup of the cheese (leavethe
MELT IN YOUR MOUTH LENTIL, CARROT VEGETABLE STEW Heat your oil in a large saucepan, and sauté your carrots and celery. Stir gently every half minute or so, and then spoon in your courgettes, adding in your garlic a few minutes later. Watch over this mixture, stirring over a 5 minute period, until some of the veggies wilt. Now spoon in your tomato puree, mix well, lower the heat, andallow
CREAMY MUSHROOM PASTA SAUCE METHOD. Heat up your oil and butter in a wide saucepan, and saute your mushrooms until golden. Next, add garlic, salt and pepper, and stir on a low heat for a minute to incorporate. Now stir in your wine and mix well – keep the heat lowered and allow to simmer gently for a fewminutes.
THE BEYOND BURGER LAMB CURRY Leave this mixture to simmer for 15 minutes or so, until the liquid is reduced. Now add the peas, stir for 5 minutes, and then add your cooked potatoes, and some water and salt. Lower the heat and cook for 10 minutes, then add the Beyond Burger pieces and the rest of the ingredients, except for the garnish, and simmer on a low heat for 15minutes.
THE BEST-EVER CHOCOHOLICS CHEESECAKE METHOD FOR FILLING. Place the tofu into your processor, and add the remaining ingredients. Process gently for a minute or so, until the ingredients are well blended and smooth. Spoon filling onto the biscuit base with a plastic spatula, and even out as best you can. Now add shavings of your dark chocolate on top to decorate. FIRST PROPER & BEST-EVER VEGAN ‘EGG MAYONNAISE’ (EGG SALAD Mix ‘yolk’ mix really well, then place in freezer for 15-20 minutes, then remove from freezer. ‘EGG WHITE’. Crumble the tofu into a clean bowl, then add the mayonnaise. Mix gently, then spoon in the ‘yolk’ mix – mix gently until the ‘yolk’ is covered with the mayonnaise. Refrigerate this mix forMOUTHWATERING VEGAN
This is a wonderful fluffy yet rich quiche. Serve hot or cold all year round. The flavour is incredibly delicious with an emphasis on the crust, which is both gluten-free, soya free and original – delicious and more-ish at the same time, and as if that wasn’t enough, alsohealthy.
RECIPES - MOUTHWATERING VEGAN Melt In Your Mouth Lentil, Carrot Vegetable Stew. March 15, 2021. Gluten Free / Mediterranean / Other / Salads / Savouries / Sides / Vegan Cheese. My Cheesy Rosti (Potato Frittata) March 15, 2021. Other / Savouries / Sides / Vegan Cheese. Vegan Potatoes au Gratin (Dauphinoise) March 11, 2021. Savouries / CLASSIC VEGAN 'MEATLOAF' Serves 6 portions Simple to make and satisfying to eat. Cuts beautifully too ! Here is a vegan treat for those either missing meat, new vegans or nostalgic ones. Who cares, we’ve all got to eat, and eat you may – a meatless ‘meatloaf’ with lots of gusto, textureand
VEGAN ‘CHICKEN’ TIKKA MASALA METHOD FOR THE CHICKEN TIKKA MASALA SAUCE. Heat your oil up in a large casserole. Fry your onion, garlic, chilli and ginger mix until a little transparent – 5 minutes or so, then add all the spices and mix well with a large wooden spoon. Next, add your tomato puree, mix for another 2 minutes or so and spoon in your marinated vegan chickenpieces.
VEGAN POTATOES AU GRATIN (DAUPHINOISE) First, grease an oven dish. Then cut your cooked potatoes into approx inch slices (yes, in their skins), and spread them evenly across the base of the dish. Apply the next layer in the same way, and go make your cheese sauce. Place your nuts and water in a high speed blender, and process until smooth. Then add 1 cup of the cheese (leavethe
MELT IN YOUR MOUTH LENTIL, CARROT VEGETABLE STEW Heat your oil in a large saucepan, and sauté your carrots and celery. Stir gently every half minute or so, and then spoon in your courgettes, adding in your garlic a few minutes later. Watch over this mixture, stirring over a 5 minute period, until some of the veggies wilt. Now spoon in your tomato puree, mix well, lower the heat, andallow
CREAMY MUSHROOM PASTA SAUCE METHOD. Heat up your oil and butter in a wide saucepan, and saute your mushrooms until golden. Next, add garlic, salt and pepper, and stir on a low heat for a minute to incorporate. Now stir in your wine and mix well – keep the heat lowered and allow to simmer gently for a fewminutes.
THE BEYOND BURGER LAMB CURRY Leave this mixture to simmer for 15 minutes or so, until the liquid is reduced. Now add the peas, stir for 5 minutes, and then add your cooked potatoes, and some water and salt. Lower the heat and cook for 10 minutes, then add the Beyond Burger pieces and the rest of the ingredients, except for the garnish, and simmer on a low heat for 15minutes.
THE BEST-EVER CHOCOHOLICS CHEESECAKE METHOD FOR FILLING. Place the tofu into your processor, and add the remaining ingredients. Process gently for a minute or so, until the ingredients are well blended and smooth. Spoon filling onto the biscuit base with a plastic spatula, and even out as best you can. Now add shavings of your dark chocolate on top to decorate. FIRST PROPER & BEST-EVER VEGAN ‘EGG MAYONNAISE’ (EGG SALAD Mix ‘yolk’ mix really well, then place in freezer for 15-20 minutes, then remove from freezer. ‘EGG WHITE’. Crumble the tofu into a clean bowl, then add the mayonnaise. Mix gently, then spoon in the ‘yolk’ mix – mix gently until the ‘yolk’ is covered with the mayonnaise. Refrigerate this mix for CLASSIC VEGAN 'MEATLOAF' Serves 6 portions Simple to make and satisfying to eat. Cuts beautifully too ! Here is a vegan treat for those either missing meat, new vegans or nostalgic ones. Who cares, we’ve all got to eat, and eat you may – a meatless ‘meatloaf’ with lots of gusto, textureand
VEGAN EGGS BENEDICT
I created my first vegan fried eggs in 2012 and have been playing around with a variety of different egg recipes for a long time. I created one of the first vegan egg omelettes at the time, as I realised so many new vegans just miss their eggs, and some long time vegans get that odd egg craving. THE ULTIMATE GENIUS VEGAN EGGS Transfer to a small pan and heat on a low heat until the mixture thickens, stirring all the time with a wooden spoon (around 2 minutes). Remove from the heat, and pour into egg mould (use hen’s egg moulds, available online). Then leave in the fridge for an hour orso to
BROCCOLI CHEESE QUICHE Place the leek, parsley and broccoli florets on top of the dough. Pour the nut and cheese mix all around the base of the vegetables in the dish. Garnish with pepper, and a sprinkle of sweet paprika. Pre-heat your oven to 180°C/355°F, place your quiche in the bottom of the oven, and cook for 20-25 minutes. Then place on the top, and cook fora
CAULIFLOWER MUSHROOM MAC AND CHEESE 6. Then pour into a large non-stick saucepan, and heat up stirring almost constantly until it thickens. Set aside as is for a few moments. 7. Place your cauliflower in the cheese sauce mix and gently make sure that all the pieces are immersed in the cheese. 8. VEGAN GREEK-STYLE ROAST "LAMB" (KLEFTIKO) Boil for 40 minutes, and gently turn the joint once or twice during the cooking process. Then remove the liquid stock from the joint and allow the joint to cool down for 20 minutes. Meanwhile, prepare your joint mix. Place the ingredients in a food blender and blend untilsmooth –
VEGAN BLUE CHEESE
Vegan Blue Cheese. Written by Miriam Published on November 22, 2016 in Sides, Starters & Snacks, Vegan Cheese. This is my attempt to create proper Vegan Blue Cheese – this one is over 6 weeks old. A typical dairy blue cheese is inoculated with mold spores of PENICILLIUM ROQUEFORTI. I have carefully studied the procedure, and although itneeds
RENA’S DELICIOUS PEA PIES (QASSATAT) Start off by frying your onions and garlic mix in a non-stick frying pan, until they become a little transparent. Then add your drained split peas, and the remainder of the ingredients, including the vegetable stock. Cover and allow to cook for 40 minutes or so, or until the peas are virtually mushy, mixing every now and again. GOLDEN VEGAN GLUTEN FREE RICE BALLS Makes approximately 12 balls I simply used to adore arancini. Here we have a fusion of Italian, Greek and Indian – the result, very moreish and tasty savoury balls, absolutely delicious, and they’re gluten free . . . this recipe is therefore dedicated to my dear friendCaroline Rodo !
WWW.MOUTHWATERINGVEGAN.COM www.mouthwateringvegan.comMOUTHWATERING VEGAN
This is a wonderful fluffy yet rich quiche. Serve hot or cold all year round. The flavour is incredibly delicious with an emphasis on the crust, which is both gluten-free, soya free and original – delicious and more-ish at the same time, and as if that wasn’t enough, alsohealthy.
RECIPES - MOUTHWATERING VEGAN Melt In Your Mouth Lentil, Carrot Vegetable Stew. March 15, 2021. Gluten Free / Mediterranean / Other / Salads / Savouries / Sides / Vegan Cheese. My Cheesy Rosti (Potato Frittata) March 15, 2021. Other / Savouries / Sides / Vegan Cheese. Vegan Potatoes au Gratin (Dauphinoise) March 11, 2021. Savouries / MELT IN YOUR MOUTH LENTIL, CARROT VEGETABLE STEW Heat your oil in a large saucepan, and sauté your carrots and celery. Stir gently every half minute or so, and then spoon in your courgettes, adding in your garlic a few minutes later. Watch over this mixture, stirring over a 5 minute period, until some of the veggies wilt. Now spoon in your tomato puree, mix well, lower the heat, andallow
VEGAN POTATOES AU GRATIN (DAUPHINOISE) First, grease an oven dish. Then cut your cooked potatoes into approx inch slices (yes, in their skins), and spread them evenly across the base of the dish. Apply the next layer in the same way, and go make your cheese sauce. Place your nuts and water in a high speed blender, and process until smooth. Then add 1 cup of the cheese (leavethe
VEGAN ‘CHICKEN’ TIKKA MASALA METHOD FOR THE CHICKEN TIKKA MASALA SAUCE. Heat your oil up in a large casserole. Fry your onion, garlic, chilli and ginger mix until a little transparent – 5 minutes or so, then add all the spices and mix well with a large wooden spoon. Next, add your tomato puree, mix for another 2 minutes or so and spoon in your marinated vegan chickenpieces.
CREAMY MUSHROOM PASTA SAUCE METHOD. Heat up your oil and butter in a wide saucepan, and saute your mushrooms until golden. Next, add garlic, salt and pepper, and stir on a low heat for a minute to incorporate. Now stir in your wine and mix well – keep the heat lowered and allow to simmer gently for a fewminutes.
VEGAN TRADITIONAL PORK PIE Brush a little vegan milk on the lid, and cook on a greased baking sheet in a preheated 400ºF (200ºC) oven for about 30 minutes, and for a further 30 minutes at 300ºF (150ºC), until the pie is nice and golden. Remove from oven, and allow to cool. Meanwhile make your ‘jelly’ by mixing 2 Tbsp cornstarch powder with 100ml vegetablestock
GOLDEN VEGAN GLUTEN FREE RICE BALLS Makes approximately 12 balls I simply used to adore arancini. Here we have a fusion of Italian, Greek and Indian – the result, very moreish and tasty savoury balls, absolutely delicious, and they’re gluten free . . . this recipe is therefore dedicated to my dear friendCaroline Rodo !
THE BEYOND BURGER LAMB CURRY Leave this mixture to simmer for 15 minutes or so, until the liquid is reduced. Now add the peas, stir for 5 minutes, and then add your cooked potatoes, and some water and salt. Lower the heat and cook for 10 minutes, then add the Beyond Burger pieces and the rest of the ingredients, except for the garnish, and simmer on a low heat for 15minutes.
VEGAN GREEK-STYLE ROAST "LAMB" (KLEFTIKO) Boil for 40 minutes, and gently turn the joint once or twice during the cooking process. Then remove the liquid stock from the joint and allow the joint to cool down for 20 minutes. Meanwhile, prepare your joint mix. Place the ingredients in a food blender and blend untilsmooth –
MOUTHWATERING VEGAN
This is a wonderful fluffy yet rich quiche. Serve hot or cold all year round. The flavour is incredibly delicious with an emphasis on the crust, which is both gluten-free, soya free and original – delicious and more-ish at the same time, and as if that wasn’t enough, alsohealthy.
RECIPES - MOUTHWATERING VEGAN Melt In Your Mouth Lentil, Carrot Vegetable Stew. March 15, 2021. Gluten Free / Mediterranean / Other / Salads / Savouries / Sides / Vegan Cheese. My Cheesy Rosti (Potato Frittata) March 15, 2021. Other / Savouries / Sides / Vegan Cheese. Vegan Potatoes au Gratin (Dauphinoise) March 11, 2021. Savouries / MELT IN YOUR MOUTH LENTIL, CARROT VEGETABLE STEW Heat your oil in a large saucepan, and sauté your carrots and celery. Stir gently every half minute or so, and then spoon in your courgettes, adding in your garlic a few minutes later. Watch over this mixture, stirring over a 5 minute period, until some of the veggies wilt. Now spoon in your tomato puree, mix well, lower the heat, andallow
VEGAN POTATOES AU GRATIN (DAUPHINOISE) First, grease an oven dish. Then cut your cooked potatoes into approx inch slices (yes, in their skins), and spread them evenly across the base of the dish. Apply the next layer in the same way, and go make your cheese sauce. Place your nuts and water in a high speed blender, and process until smooth. Then add 1 cup of the cheese (leavethe
VEGAN ‘CHICKEN’ TIKKA MASALA METHOD FOR THE CHICKEN TIKKA MASALA SAUCE. Heat your oil up in a large casserole. Fry your onion, garlic, chilli and ginger mix until a little transparent – 5 minutes or so, then add all the spices and mix well with a large wooden spoon. Next, add your tomato puree, mix for another 2 minutes or so and spoon in your marinated vegan chickenpieces.
CREAMY MUSHROOM PASTA SAUCE METHOD. Heat up your oil and butter in a wide saucepan, and saute your mushrooms until golden. Next, add garlic, salt and pepper, and stir on a low heat for a minute to incorporate. Now stir in your wine and mix well – keep the heat lowered and allow to simmer gently for a fewminutes.
VEGAN TRADITIONAL PORK PIE Brush a little vegan milk on the lid, and cook on a greased baking sheet in a preheated 400ºF (200ºC) oven for about 30 minutes, and for a further 30 minutes at 300ºF (150ºC), until the pie is nice and golden. Remove from oven, and allow to cool. Meanwhile make your ‘jelly’ by mixing 2 Tbsp cornstarch powder with 100ml vegetablestock
GOLDEN VEGAN GLUTEN FREE RICE BALLS Makes approximately 12 balls I simply used to adore arancini. Here we have a fusion of Italian, Greek and Indian – the result, very moreish and tasty savoury balls, absolutely delicious, and they’re gluten free . . . this recipe is therefore dedicated to my dear friendCaroline Rodo !
THE BEYOND BURGER LAMB CURRY Leave this mixture to simmer for 15 minutes or so, until the liquid is reduced. Now add the peas, stir for 5 minutes, and then add your cooked potatoes, and some water and salt. Lower the heat and cook for 10 minutes, then add the Beyond Burger pieces and the rest of the ingredients, except for the garnish, and simmer on a low heat for 15minutes.
VEGAN GREEK-STYLE ROAST "LAMB" (KLEFTIKO) Boil for 40 minutes, and gently turn the joint once or twice during the cooking process. Then remove the liquid stock from the joint and allow the joint to cool down for 20 minutes. Meanwhile, prepare your joint mix. Place the ingredients in a food blender and blend untilsmooth –
MY CLASSIC MINESTRONE freshly chopped parsley, for garnishing. METHOD. 1. In a medium sized saucepan, heat up your oil on medium heat, and spoon in your leek, courgettes, turnip, carrots and potatoes. Stir from time to time, and don’t let anything stick. 2. Now add your tomato puree CREAMY MUSHROOM PASTA SAUCE METHOD. Heat up your oil and butter in a wide saucepan, and saute your mushrooms until golden. Next, add garlic, salt and pepper, and stir on a low heat for a minute to incorporate. Now stir in your wine and mix well – keep the heat lowered and allow to simmer gently for a fewminutes.
THE ULTIMATE GENIUS VEGAN EGGS Transfer to a small pan and heat on a low heat until the mixture thickens, stirring all the time with a wooden spoon (around 2 minutes). Remove from the heat, and pour into egg mould (use hen’s egg moulds, available online). Then leave in the fridge for an hour orso to
VEGAN TRADITIONAL PORK PIE Brush a little vegan milk on the lid, and cook on a greased baking sheet in a preheated 400ºF (200ºC) oven for about 30 minutes, and for a further 30 minutes at 300ºF (150ºC), until the pie is nice and golden. Remove from oven, and allow to cool. Meanwhile make your ‘jelly’ by mixing 2 Tbsp cornstarch powder with 100ml vegetablestock
BROCCOLI CHEESE QUICHE Place the leek, parsley and broccoli florets on top of the dough. Pour the nut and cheese mix all around the base of the vegetables in the dish. Garnish with pepper, and a sprinkle of sweet paprika. Pre-heat your oven to 180°C/355°F, place your quiche in the bottom of the oven, and cook for 20-25 minutes. Then place on the top, and cook fora
CAULIFLOWER MUSHROOM MAC AND CHEESE 6. Then pour into a large non-stick saucepan, and heat up stirring almost constantly until it thickens. Set aside as is for a few moments. 7. Place your cauliflower in the cheese sauce mix and gently make sure that all the pieces are immersed in the cheese. 8. THE BEST VEGAN TIRAMISU METHOD. Place the tofu and the remaining ingredients in a food processor, and process until very thick and creamy. Then spoon this on to the coffee biscuit base – don’t apply pressure as it’s all very delicate – and again even out with the back of a teaspoon. Place in the freezer for a half hour before attempting the 3 rd layer.VEGAN BLUE CHEESE
Vegan Blue Cheese. Written by Miriam Published on November 22, 2016 in Sides, Starters & Snacks, Vegan Cheese. This is my attempt to create proper Vegan Blue Cheese – this one is over 6 weeks old. A typical dairy blue cheese is inoculated with mold spores of PENICILLIUM ROQUEFORTI. I have carefully studied the procedure, and although itneeds
THE BEST-EVER CHOCOHOLICS CHEESECAKE METHOD FOR FILLING. Place the tofu into your processor, and add the remaining ingredients. Process gently for a minute or so, until the ingredients are well blended and smooth. Spoon filling onto the biscuit base with a plastic spatula, and even out as best you can. Now add shavings of your dark chocolate on top to decorate. MY PUMPKIN, GINGER & EGGPLANT CURRY METHOD. Place the onion, garlic, ginger and chilli in a food processor, and process till all the ingredients are very finely chopped. Meanwhile, heat up the oil for a few seconds, and add the eggplant and pumpkin. Stir for a couple of minutes, and then add the processed onion mix, and continue to stir, from time to time, on amedium heat for
MOUTHWATERING VEGAN
This is a wonderful fluffy yet rich quiche. Serve hot or cold all year round. The flavour is incredibly delicious with an emphasis on the crust, which is both gluten-free, soya free and original – delicious and more-ish at the same time, and as if that wasn’t enough, alsohealthy.
RECIPES - MOUTHWATERING VEGAN Melt In Your Mouth Lentil, Carrot Vegetable Stew. March 15, 2021. Gluten Free / Mediterranean / Other / Salads / Savouries / Sides / Vegan Cheese. My Cheesy Rosti (Potato Frittata) March 15, 2021. Other / Savouries / Sides / Vegan Cheese. Vegan Potatoes au Gratin (Dauphinoise) March 11, 2021. Savouries / MELT IN YOUR MOUTH LENTIL, CARROT VEGETABLE STEW Heat your oil in a large saucepan, and sauté your carrots and celery. Stir gently every half minute or so, and then spoon in your courgettes, adding in your garlic a few minutes later. Watch over this mixture, stirring over a 5 minute period, until some of the veggies wilt. Now spoon in your tomato puree, mix well, lower the heat, andallow
VEGAN POTATOES AU GRATIN (DAUPHINOISE) First, grease an oven dish. Then cut your cooked potatoes into approx inch slices (yes, in their skins), and spread them evenly across the base of the dish. Apply the next layer in the same way, and go make your cheese sauce. Place your nuts and water in a high speed blender, and process until smooth. Then add 1 cup of the cheese (leavethe
VEGAN ‘CHICKEN’ TIKKA MASALA METHOD FOR THE CHICKEN TIKKA MASALA SAUCE. Heat your oil up in a large casserole. Fry your onion, garlic, chilli and ginger mix until a little transparent – 5 minutes or so, then add all the spices and mix well with a large wooden spoon. Next, add your tomato puree, mix for another 2 minutes or so and spoon in your marinated vegan chickenpieces.
CREAMY MUSHROOM PASTA SAUCE METHOD. Heat up your oil and butter in a wide saucepan, and saute your mushrooms until golden. Next, add garlic, salt and pepper, and stir on a low heat for a minute to incorporate. Now stir in your wine and mix well – keep the heat lowered and allow to simmer gently for a fewminutes.
VEGAN TRADITIONAL PORK PIE Brush a little vegan milk on the lid, and cook on a greased baking sheet in a preheated 400ºF (200ºC) oven for about 30 minutes, and for a further 30 minutes at 300ºF (150ºC), until the pie is nice and golden. Remove from oven, and allow to cool. Meanwhile make your ‘jelly’ by mixing 2 Tbsp cornstarch powder with 100ml vegetablestock
GOLDEN VEGAN GLUTEN FREE RICE BALLS Makes approximately 12 balls I simply used to adore arancini. Here we have a fusion of Italian, Greek and Indian – the result, very moreish and tasty savoury balls, absolutely delicious, and they’re gluten free . . . this recipe is therefore dedicated to my dear friendCaroline Rodo !
THE BEYOND BURGER LAMB CURRY Leave this mixture to simmer for 15 minutes or so, until the liquid is reduced. Now add the peas, stir for 5 minutes, and then add your cooked potatoes, and some water and salt. Lower the heat and cook for 10 minutes, then add the Beyond Burger pieces and the rest of the ingredients, except for the garnish, and simmer on a low heat for 15minutes.
VEGAN GREEK-STYLE ROAST "LAMB" (KLEFTIKO) Boil for 40 minutes, and gently turn the joint once or twice during the cooking process. Then remove the liquid stock from the joint and allow the joint to cool down for 20 minutes. Meanwhile, prepare your joint mix. Place the ingredients in a food blender and blend untilsmooth –
MOUTHWATERING VEGAN
This is a wonderful fluffy yet rich quiche. Serve hot or cold all year round. The flavour is incredibly delicious with an emphasis on the crust, which is both gluten-free, soya free and original – delicious and more-ish at the same time, and as if that wasn’t enough, alsohealthy.
RECIPES - MOUTHWATERING VEGAN Melt In Your Mouth Lentil, Carrot Vegetable Stew. March 15, 2021. Gluten Free / Mediterranean / Other / Salads / Savouries / Sides / Vegan Cheese. My Cheesy Rosti (Potato Frittata) March 15, 2021. Other / Savouries / Sides / Vegan Cheese. Vegan Potatoes au Gratin (Dauphinoise) March 11, 2021. Savouries / MELT IN YOUR MOUTH LENTIL, CARROT VEGETABLE STEW Heat your oil in a large saucepan, and sauté your carrots and celery. Stir gently every half minute or so, and then spoon in your courgettes, adding in your garlic a few minutes later. Watch over this mixture, stirring over a 5 minute period, until some of the veggies wilt. Now spoon in your tomato puree, mix well, lower the heat, andallow
VEGAN POTATOES AU GRATIN (DAUPHINOISE) First, grease an oven dish. Then cut your cooked potatoes into approx inch slices (yes, in their skins), and spread them evenly across the base of the dish. Apply the next layer in the same way, and go make your cheese sauce. Place your nuts and water in a high speed blender, and process until smooth. Then add 1 cup of the cheese (leavethe
VEGAN ‘CHICKEN’ TIKKA MASALA METHOD FOR THE CHICKEN TIKKA MASALA SAUCE. Heat your oil up in a large casserole. Fry your onion, garlic, chilli and ginger mix until a little transparent – 5 minutes or so, then add all the spices and mix well with a large wooden spoon. Next, add your tomato puree, mix for another 2 minutes or so and spoon in your marinated vegan chickenpieces.
CREAMY MUSHROOM PASTA SAUCE METHOD. Heat up your oil and butter in a wide saucepan, and saute your mushrooms until golden. Next, add garlic, salt and pepper, and stir on a low heat for a minute to incorporate. Now stir in your wine and mix well – keep the heat lowered and allow to simmer gently for a fewminutes.
VEGAN TRADITIONAL PORK PIE Brush a little vegan milk on the lid, and cook on a greased baking sheet in a preheated 400ºF (200ºC) oven for about 30 minutes, and for a further 30 minutes at 300ºF (150ºC), until the pie is nice and golden. Remove from oven, and allow to cool. Meanwhile make your ‘jelly’ by mixing 2 Tbsp cornstarch powder with 100ml vegetablestock
GOLDEN VEGAN GLUTEN FREE RICE BALLS Makes approximately 12 balls I simply used to adore arancini. Here we have a fusion of Italian, Greek and Indian – the result, very moreish and tasty savoury balls, absolutely delicious, and they’re gluten free . . . this recipe is therefore dedicated to my dear friendCaroline Rodo !
THE BEYOND BURGER LAMB CURRY Leave this mixture to simmer for 15 minutes or so, until the liquid is reduced. Now add the peas, stir for 5 minutes, and then add your cooked potatoes, and some water and salt. Lower the heat and cook for 10 minutes, then add the Beyond Burger pieces and the rest of the ingredients, except for the garnish, and simmer on a low heat for 15minutes.
VEGAN GREEK-STYLE ROAST "LAMB" (KLEFTIKO) Boil for 40 minutes, and gently turn the joint once or twice during the cooking process. Then remove the liquid stock from the joint and allow the joint to cool down for 20 minutes. Meanwhile, prepare your joint mix. Place the ingredients in a food blender and blend untilsmooth –
MY CLASSIC MINESTRONE freshly chopped parsley, for garnishing. METHOD. 1. In a medium sized saucepan, heat up your oil on medium heat, and spoon in your leek, courgettes, turnip, carrots and potatoes. Stir from time to time, and don’t let anything stick. 2. Now add your tomato puree CREAMY MUSHROOM PASTA SAUCE METHOD. Heat up your oil and butter in a wide saucepan, and saute your mushrooms until golden. Next, add garlic, salt and pepper, and stir on a low heat for a minute to incorporate. Now stir in your wine and mix well – keep the heat lowered and allow to simmer gently for a fewminutes.
THE ULTIMATE GENIUS VEGAN EGGS Transfer to a small pan and heat on a low heat until the mixture thickens, stirring all the time with a wooden spoon (around 2 minutes). Remove from the heat, and pour into egg mould (use hen’s egg moulds, available online). Then leave in the fridge for an hour orso to
VEGAN TRADITIONAL PORK PIE Brush a little vegan milk on the lid, and cook on a greased baking sheet in a preheated 400ºF (200ºC) oven for about 30 minutes, and for a further 30 minutes at 300ºF (150ºC), until the pie is nice and golden. Remove from oven, and allow to cool. Meanwhile make your ‘jelly’ by mixing 2 Tbsp cornstarch powder with 100ml vegetablestock
BROCCOLI CHEESE QUICHE Place the leek, parsley and broccoli florets on top of the dough. Pour the nut and cheese mix all around the base of the vegetables in the dish. Garnish with pepper, and a sprinkle of sweet paprika. Pre-heat your oven to 180°C/355°F, place your quiche in the bottom of the oven, and cook for 20-25 minutes. Then place on the top, and cook fora
CAULIFLOWER MUSHROOM MAC AND CHEESE 6. Then pour into a large non-stick saucepan, and heat up stirring almost constantly until it thickens. Set aside as is for a few moments. 7. Place your cauliflower in the cheese sauce mix and gently make sure that all the pieces are immersed in the cheese. 8. THE BEST VEGAN TIRAMISU METHOD. Place the tofu and the remaining ingredients in a food processor, and process until very thick and creamy. Then spoon this on to the coffee biscuit base – don’t apply pressure as it’s all very delicate – and again even out with the back of a teaspoon. Place in the freezer for a half hour before attempting the 3 rd layer.VEGAN BLUE CHEESE
Vegan Blue Cheese. Written by Miriam Published on November 22, 2016 in Sides, Starters & Snacks, Vegan Cheese. This is my attempt to create proper Vegan Blue Cheese – this one is over 6 weeks old. A typical dairy blue cheese is inoculated with mold spores of PENICILLIUM ROQUEFORTI. I have carefully studied the procedure, and although itneeds
THE BEST-EVER CHOCOHOLICS CHEESECAKE METHOD FOR FILLING. Place the tofu into your processor, and add the remaining ingredients. Process gently for a minute or so, until the ingredients are well blended and smooth. Spoon filling onto the biscuit base with a plastic spatula, and even out as best you can. Now add shavings of your dark chocolate on top to decorate. MY PUMPKIN, GINGER & EGGPLANT CURRY METHOD. Place the onion, garlic, ginger and chilli in a food processor, and process till all the ingredients are very finely chopped. Meanwhile, heat up the oil for a few seconds, and add the eggplant and pumpkin. Stir for a couple of minutes, and then add the processed onion mix, and continue to stir, from time to time, on amedium heat for
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MY CLASSIC MINESTRONE April 6, 2021 0 comments*
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So many different versions of Minestrone – and over the years I have tweaked and tweaked it to perfection. From family versions, to granny and beyond. Now, here is a consolidation of decades of this thick soup. Rich, hearty and healthy. My own authentic version, incorporating a couple of superfood* _
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This is a wonderful fluffy yet rich quiche. Serve hot or cold all year round. The flavour is incredibly delicious with an emphasis on the crust, which is both gluten-free, soya free and original – delicious and more-ish at the same time, and as if that wasn’t enough, also healthy. INGREDIENTS FORContinue Reading
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I am renowned for making delicious mouthwatering stews. This recipe is too thick to call it a soup. It isn’t a soup, it is a stew, it’s filling, rich and hearty. I have to say that this is probably one of the best stews I have ever created. I canContinue Reading
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This is something between a cheesy rosti and a potato frittata. So very easy to make, delicious and versatile. A meal in itself, dip it in your favourite sauce or condiment, and serve with your favourite salad. INGREDIENTS3 large potatoes, peeled2 cups of grated vegan meltable cheese2 tsp plain flour (use gluten free if you wish)salt & pepper to tasteolive oil forContinue Reading
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ABOUT ME
Miriam Sorrell
Hi, I’m Miriam - award-winning recipe developer, photographer and author of ‘Mouthwatering Vegan’. My food is, sensual, mouthwatering and rustic, with Middle Eastern & Mediterranean flair .. .
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