Are you over 18 and want to see adult content?
More Annotations
![A complete backup of tvn24bis.pl/pieniadze](https://www.archivebay.com/archive2/14967821-1c74-465f-abbc-f2ac72e6d2bc.png)
A complete backup of tvn24bis.pl/pieniadze
Are you over 18 and want to see adult content?
![A complete backup of www.dailymail.co.uk/sport/football/article-8021131/Manchester-City-vs-West-Ham-Premier-League-2019-20-Live-](https://www.archivebay.com/archive2/eadc891d-4c27-422e-98e2-e72fae1a4d81.png)
A complete backup of www.dailymail.co.uk/sport/football/article-8021131/Manchester-City-vs-West-Ham-Premier-League-2019-20-Live-
Are you over 18 and want to see adult content?
![A complete backup of www.nieuwsblad.be/cnt/dmf20200217_04852734](https://www.archivebay.com/archive2/e252ecf4-21e2-46f1-9e53-3fbc6010fd65.png)
A complete backup of www.nieuwsblad.be/cnt/dmf20200217_04852734
Are you over 18 and want to see adult content?
Favourite Annotations
![A complete backup of http://www.blacksondaddies.com/scenes](https://www.archivebay.com/archive6/images/f53f7e37-803a-49c2-b475-9662a2154d5c.png)
A complete backup of http://www.blacksondaddies.com/scenes
Are you over 18 and want to see adult content?
![A complete backup of https://www.setedit.de/SetEdit.php?spr=11&Editor=42](https://www.archivebay.com/archive6/images/ffd3b581-e281-460a-83ef-835e7e8b8403.png)
A complete backup of https://www.setedit.de/SetEdit.php?spr=11&Editor=42
Are you over 18 and want to see adult content?
![A complete backup of https://host.io/chiptunecu.ru](https://www.archivebay.com/archive6/images/faadee82-fc50-4880-b968-baca07814b30.png)
A complete backup of https://host.io/chiptunecu.ru
Are you over 18 and want to see adult content?
![A complete backup of http://www.pro-music.org/](https://www.archivebay.com/archive6/images/0ccdf4b0-8ed2-4ac8-a864-ae16b87cde66.png)
A complete backup of http://www.pro-music.org/
Are you over 18 and want to see adult content?
![A complete backup of https://himemix.com/teigaku/model/no/2365](https://www.archivebay.com/archive6/images/ecba30c9-3e6e-47d6-9010-c5a76ca7ef85.png)
A complete backup of https://himemix.com/teigaku/model/no/2365
Are you over 18 and want to see adult content?
![A complete backup of https://aiesec.org/](https://www.archivebay.com/archive6/images/4a5ee382-4e6e-4d12-975e-831395dc340a.png)
A complete backup of https://aiesec.org/
Are you over 18 and want to see adult content?
![A complete backup of http://sattamatka.net.in/mbm.php](https://www.archivebay.com/archive6/images/85e321b9-20c0-417e-9c7d-25cc1d72c619.png)
A complete backup of http://sattamatka.net.in/mbm.php
Are you over 18 and want to see adult content?
Text
MEDESSERTS
Hi, I’m Ilene! I’m here to share plant-based recipes that are easy-to-make, totally delicious, and full of colorful goodness. Welcome to The Colorful Kitchen! MY SMALL-STARTER, LOOSE-RULES, HOMEMADE SOURDOUGH BREAD Turn the heat down to 475°F and bake for 10 minutes. Remove the cover and bake for another 15 minutes, then toss about ¼ cup of water into the bottom of the oven to steam (this makes a nice crispy crust) and bake for another 5 minutes. If you're using a VEGAN BBQ GRILLED CHEESE SANDWICH Instructions. In a small bowl, stir the shredded carrot and barbecue sauce together. Set aside. Lay the slices of bread out and spread the outside (side that will touch the pan) with vegan butter. Assemble the sandwiches by layering the spinach, barbecue carrot mixture, red onion and Daiya American Style Slice between two slices of bread. EASY WEEKNIGHT DINNER: VEGAN KIMCHI STIR-FRY Instructions. Heat oil in large pan or wok at medium high. Add onion, garlic and mushrooms and sauté for 5 minutes. Turn heat to medium and add boo choy and kale. Saute for 2-3 minutes, until kale wilts. Add tamari and kimchi and stir for a 1-2 minutes until everything is warm. Transfer to plates and top with seaweed seasoning. 3.2.1310. EASY VEGAN SHEET PAN BAKED LATKES! Instructions. Preheat the oven to 400°F. Grease a quarter-size baking sheet (9" x 13") with olive oil or line it with parchment paper. Prepare the flax "egg" by stirring the ground flaxseed and water together in a small bowl or cup. Let sit for at least 10 minutes before using. Use a food grater or food processor to grate thepotatoes.
HOT PINK BEET-CAULIFLOWER PUREE, VEGAN & GLUTEN-FREE Instructions. Bring a large pot of water to boil. Add the beets to the pot and boil for 30 minutes. After 30 minutes, add the cauliflower and potato to the pot, and boil everything for 10-15 more minutes, until everything is tender. Drain the pot and transfer the vegetables to a blender. Add all the remaining ingredients to the blender and VEGAN WEEKLY MEAL PREP...MADE EASY! The Meals. The photo at the top of the post shows the ingredients that I prepared last week. The photos below show a few of the meals (with only 5-10 minutes prep work!) that we enjoyed during the week. Macro bowl!! Roasted cauliflower, tempeh bacon, sauerkraut, avocado slices, baked sweet potato and lemon-tahini dressing over sauteed kale. VEGAN, GLUTEN-FREE CHICKPEA THUMBPRINT COOKIES In the past few months I’ve shared a bunch of bean-based desserts (the most recent being Chickpea Cookie Cake) and today I’m excited to share my latest protein-packed cookie recipe.This recipe for these Vegan, Gluten-Free Chickpea Thumbprint Cookies was originally posted on MindBodyGreen.com last week and you can read all about the cookies here or check out the recipe below. VEGAN+GLUTEN-FREE CHICKPEA COOKIE CAKE WITH COCONUT Preheat oven to 350°. Grease 6" pie dish. Combine chickpeas, peanut butter, vanilla extract, agave, baking powder and salt in blender until mostly smooth. The batter will be a little thick so you may need to scrape the sides down a couple of times. Transfer batter to a medium bowl and mix in oats. Transfer ⅓ of batter into separate bowland
VEGAN CARROT LOX
About a month ago I posted about my pregnancy cravings on Instagram. I’m now 24 weeks along and since week 12 I’ve been craving everything salty, smokey and savory. I’ve been eating tons of pickles, sauerkraut and nut cheese, but nothing has hit the spot quite like today’s Vegan Carrot Lox! Growing up in a Jewish New York household, bagels with HOME - THE COLORFUL KITCHENABOUTRECIPESCOOKBOOKSCONTACTWORK WITHMEDESSERTS
Hi, I’m Ilene! I’m here to share plant-based recipes that are easy-to-make, totally delicious, and full of colorful goodness. Welcome to The Colorful Kitchen! MY SMALL-STARTER, LOOSE-RULES, HOMEMADE SOURDOUGH BREAD Turn the heat down to 475°F and bake for 10 minutes. Remove the cover and bake for another 15 minutes, then toss about ¼ cup of water into the bottom of the oven to steam (this makes a nice crispy crust) and bake for another 5 minutes. If you're using a VEGAN BBQ GRILLED CHEESE SANDWICH Instructions. In a small bowl, stir the shredded carrot and barbecue sauce together. Set aside. Lay the slices of bread out and spread the outside (side that will touch the pan) with vegan butter. Assemble the sandwiches by layering the spinach, barbecue carrot mixture, red onion and Daiya American Style Slice between two slices of bread. EASY WEEKNIGHT DINNER: VEGAN KIMCHI STIR-FRY Instructions. Heat oil in large pan or wok at medium high. Add onion, garlic and mushrooms and sauté for 5 minutes. Turn heat to medium and add boo choy and kale. Saute for 2-3 minutes, until kale wilts. Add tamari and kimchi and stir for a 1-2 minutes until everything is warm. Transfer to plates and top with seaweed seasoning. 3.2.1310. EASY VEGAN SHEET PAN BAKED LATKES! Instructions. Preheat the oven to 400°F. Grease a quarter-size baking sheet (9" x 13") with olive oil or line it with parchment paper. Prepare the flax "egg" by stirring the ground flaxseed and water together in a small bowl or cup. Let sit for at least 10 minutes before using. Use a food grater or food processor to grate thepotatoes.
HOT PINK BEET-CAULIFLOWER PUREE, VEGAN & GLUTEN-FREE Instructions. Bring a large pot of water to boil. Add the beets to the pot and boil for 30 minutes. After 30 minutes, add the cauliflower and potato to the pot, and boil everything for 10-15 more minutes, until everything is tender. Drain the pot and transfer the vegetables to a blender. Add all the remaining ingredients to the blender and VEGAN WEEKLY MEAL PREP...MADE EASY! The Meals. The photo at the top of the post shows the ingredients that I prepared last week. The photos below show a few of the meals (with only 5-10 minutes prep work!) that we enjoyed during the week. Macro bowl!! Roasted cauliflower, tempeh bacon, sauerkraut, avocado slices, baked sweet potato and lemon-tahini dressing over sauteed kale. VEGAN, GLUTEN-FREE CHICKPEA THUMBPRINT COOKIES In the past few months I’ve shared a bunch of bean-based desserts (the most recent being Chickpea Cookie Cake) and today I’m excited to share my latest protein-packed cookie recipe.This recipe for these Vegan, Gluten-Free Chickpea Thumbprint Cookies was originally posted on MindBodyGreen.com last week and you can read all about the cookies here or check out the recipe below. VEGAN+GLUTEN-FREE CHICKPEA COOKIE CAKE WITH COCONUT Preheat oven to 350°. Grease 6" pie dish. Combine chickpeas, peanut butter, vanilla extract, agave, baking powder and salt in blender until mostly smooth. The batter will be a little thick so you may need to scrape the sides down a couple of times. Transfer batter to a medium bowl and mix in oats. Transfer ⅓ of batter into separate bowland
VEGAN CARROT LOX
About a month ago I posted about my pregnancy cravings on Instagram. I’m now 24 weeks along and since week 12 I’ve been craving everything salty, smokey and savory. I’ve been eating tons of pickles, sauerkraut and nut cheese, but nothing has hit the spot quite like today’s Vegan Carrot Lox! Growing up in a Jewish New York household, bagels withENTREES ARCHIVES
Subscribe to my list and get a FREE two day vegan meal plan! VEGAN FRUIT AND VEGGIE EVERYTHING BREAKFAST LOAF Instructions. Preheat oven to 375°. Grease a 9" x 5" loaf pan. In a large bowl, whisk together dry ingredients. In a small bowl, stir together wet ingredients. Add contents small bowl to large. Stir until thoroughly mixed. Fold in spinach, carrot, raisins and berries. Transfer batter to loaf pan. EASY VEGGIE RAMEN, VEGAN & GLUTEN-FREE Instructions. Prepare the noodles according to the instructions on the package. Set aside. Add the sesame oil to a large pot over medium-high heat. Add the onion and garlic, and saute for 5 minutes. Add the vegetable broth and bring the pot to boil. Add the zucchini, carrots and mushrooms, reduce the heat, and simmer until the vegetables areVEGAN CARROT LOX
About a month ago I posted about my pregnancy cravings on Instagram. I’m now 24 weeks along and since week 12 I’ve been craving everything salty, smokey and savory. I’ve been eating tons of pickles, sauerkraut and nut cheese, but nothing has hit the spot quite like today’s Vegan Carrot Lox! Growing up in a Jewish New York household, bagels with EASY VEGAN, GLUTEN-FREE CHICKPEA CRUST PIZZA- THE COLORFUL Instructions. Preheat oven to 375°. Line a baking sheet with parchment paper. In a medium bowl, stir together flour, water, 2 tsp olive oil and salt until thoroughly mixed. To prepare crust, spread mixture out in a circular shape (Or multiple circles if making individual pizzas) until it's about ¼" thick. Bake in oven for 15-20minutes, until
RAW VEGAN LEMON COCONUT BARS (GLUTEN-FREE) Spread oat mixture over baking sheet, pressingly firmly with your hands to create a rectangle about ¼"- ½" thick. Rinse blender and blend all remaining ingredients until completely smooth. Pour cashew layer over oat crust and spread out evenly. Place in freezer for 1 hour then slice into bars. Sprinkle with extra shredded coconut andstore in
NINJA FOODI EASY VEGAN CHILI WITH CORNBREAD CRUMBLE Let sit 10 minutes before using. In a large bowl, whisk together the cornmeal, flour, baking powder and salt. In a small bowl, stir together the nondairy milk, coconut oil, maple syrup, and apple cider vinegar. Add the contents of the small bowl to the large and mix thoroughly. Fold in the corn kernels. VEGAN AVOCADO CHOCOLATE CHIP COOKIES Preheat oven to 350 degrees and grease a baking sheet. In a large bowl, whisk together the flour, baking soda and salt. In a small bowl, stir together the avocado, coconut oil, vanilla extract and brown rice or maple syrup. Add the wet ingredients to the large bowl and stir until thoroughly mixed. Fold in the chocolate chips. RED BEANS AND RICE MACRO PLATE, VEGAN + GLUTEN-FREE 2 cups cooked brown rice. 2 cups cooked squash or sweet potato. 2 cups red beans. 2 cups steamed kale. 2 avocados, sliced. 1-2 tbs tamari.seaweed
NINJA FOODI VEGAN FRENCH ONION SOUP WITH CRISPY GRILLED On the Foodi, select SEAR/SAUTE and set to MD:HI.Let the it preheat for 5 minutes. Add the olive oil, onions and garlic to the pot and saute for 10 minutes, until lightly browned. Add the vegetable broth, worchestershire sauce, tamari, balsamic vinegar, salt and pepper. HOME - THE COLORFUL KITCHENABOUTRECIPESCOOKBOOKSCONTACTWORK WITHMEDESSERTS
Hi, I’m Ilene! I’m here to share plant-based recipes that are easy-to-make, totally delicious, and full of colorful goodness. Welcome to The Colorful Kitchen! MY SMALL-STARTER, LOOSE-RULES, HOMEMADE SOURDOUGH BREAD Turn the heat down to 475°F and bake for 10 minutes. Remove the cover and bake for another 15 minutes, then toss about ¼ cup of water into the bottom of the oven to steam (this makes a nice crispy crust) and bake for another 5 minutes. If you're using a VEGAN BBQ GRILLED CHEESE SANDWICH Instructions. In a small bowl, stir the shredded carrot and barbecue sauce together. Set aside. Lay the slices of bread out and spread the outside (side that will touch the pan) with vegan butter. Assemble the sandwiches by layering the spinach, barbecue carrot mixture, red onion and Daiya American Style Slice between two slices of bread. VEGAN WEEKLY MEAL PREP...MADE EASY! The Meals. The photo at the top of the post shows the ingredients that I prepared last week. The photos below show a few of the meals (with only 5-10 minutes prep work!) that we enjoyed during the week. Macro bowl!! Roasted cauliflower, tempeh bacon, sauerkraut, avocado slices, baked sweet potato and lemon-tahini dressing over sauteed kale. EASY VEGAN SHEET PAN BAKED LATKES! Instructions. Preheat the oven to 400°F. Grease a quarter-size baking sheet (9" x 13") with olive oil or line it with parchment paper. Prepare the flax "egg" by stirring the ground flaxseed and water together in a small bowl or cup. Let sit for at least 10 minutes before using. Use a food grater or food processor to grate thepotatoes.
HOT PINK BEET-CAULIFLOWER PUREE, VEGAN & GLUTEN-FREE Instructions. Bring a large pot of water to boil. Add the beets to the pot and boil for 30 minutes. After 30 minutes, add the cauliflower and potato to the pot, and boil everything for 10-15 more minutes, until everything is tender. Drain the pot and transfer the vegetables to a blender. Add all the remaining ingredients to the blender and EASY WEEKNIGHT DINNER: VEGAN KIMCHI STIR-FRY Instructions. Heat oil in large pan or wok at medium high. Add onion, garlic and mushrooms and sauté for 5 minutes. Turn heat to medium and add boo choy and kale. Saute for 2-3 minutes, until kale wilts. Add tamari and kimchi and stir for a 1-2 minutes until everything is warm. Transfer to plates and top with seaweed seasoning. 3.2.1310. VEGAN, GLUTEN-FREE CHICKPEA THUMBPRINT COOKIES In the past few months I’ve shared a bunch of bean-based desserts (the most recent being Chickpea Cookie Cake) and today I’m excited to share my latest protein-packed cookie recipe.This recipe for these Vegan, Gluten-Free Chickpea Thumbprint Cookies was originally posted on MindBodyGreen.com last week and you can read all about the cookies here or check out the recipe below. VEGAN+GLUTEN-FREE CHICKPEA COOKIE CAKE WITH COCONUT Instructions. Preheat oven to 350°. Grease 6" pie dish. Combine chickpeas, peanut butter, vanilla extract, agave, baking powder and salt in blender until mostly smooth. The batter will be a little thick so you may need to scrape the sides down a couple of times. Transferbatter to
VEGAN CARROT LOX
About a month ago I posted about my pregnancy cravings on Instagram. I’m now 24 weeks along and since week 12 I’ve been craving everything salty, smokey and savory. I’ve been eating tons of pickles, sauerkraut and nut cheese, but nothing has hit the spot quite like today’s Vegan Carrot Lox! Growing up in a Jewish New York household, bagels with HOME - THE COLORFUL KITCHENABOUTRECIPESCOOKBOOKSCONTACTWORK WITHMEDESSERTS
Hi, I’m Ilene! I’m here to share plant-based recipes that are easy-to-make, totally delicious, and full of colorful goodness. Welcome to The Colorful Kitchen! MY SMALL-STARTER, LOOSE-RULES, HOMEMADE SOURDOUGH BREAD Turn the heat down to 475°F and bake for 10 minutes. Remove the cover and bake for another 15 minutes, then toss about ¼ cup of water into the bottom of the oven to steam (this makes a nice crispy crust) and bake for another 5 minutes. If you're using a VEGAN BBQ GRILLED CHEESE SANDWICH Instructions. In a small bowl, stir the shredded carrot and barbecue sauce together. Set aside. Lay the slices of bread out and spread the outside (side that will touch the pan) with vegan butter. Assemble the sandwiches by layering the spinach, barbecue carrot mixture, red onion and Daiya American Style Slice between two slices of bread. VEGAN WEEKLY MEAL PREP...MADE EASY! The Meals. The photo at the top of the post shows the ingredients that I prepared last week. The photos below show a few of the meals (with only 5-10 minutes prep work!) that we enjoyed during the week. Macro bowl!! Roasted cauliflower, tempeh bacon, sauerkraut, avocado slices, baked sweet potato and lemon-tahini dressing over sauteed kale. EASY VEGAN SHEET PAN BAKED LATKES! Instructions. Preheat the oven to 400°F. Grease a quarter-size baking sheet (9" x 13") with olive oil or line it with parchment paper. Prepare the flax "egg" by stirring the ground flaxseed and water together in a small bowl or cup. Let sit for at least 10 minutes before using. Use a food grater or food processor to grate thepotatoes.
HOT PINK BEET-CAULIFLOWER PUREE, VEGAN & GLUTEN-FREE Instructions. Bring a large pot of water to boil. Add the beets to the pot and boil for 30 minutes. After 30 minutes, add the cauliflower and potato to the pot, and boil everything for 10-15 more minutes, until everything is tender. Drain the pot and transfer the vegetables to a blender. Add all the remaining ingredients to the blender and EASY WEEKNIGHT DINNER: VEGAN KIMCHI STIR-FRY Instructions. Heat oil in large pan or wok at medium high. Add onion, garlic and mushrooms and sauté for 5 minutes. Turn heat to medium and add boo choy and kale. Saute for 2-3 minutes, until kale wilts. Add tamari and kimchi and stir for a 1-2 minutes until everything is warm. Transfer to plates and top with seaweed seasoning. 3.2.1310. VEGAN, GLUTEN-FREE CHICKPEA THUMBPRINT COOKIES In the past few months I’ve shared a bunch of bean-based desserts (the most recent being Chickpea Cookie Cake) and today I’m excited to share my latest protein-packed cookie recipe.This recipe for these Vegan, Gluten-Free Chickpea Thumbprint Cookies was originally posted on MindBodyGreen.com last week and you can read all about the cookies here or check out the recipe below. VEGAN+GLUTEN-FREE CHICKPEA COOKIE CAKE WITH COCONUT Instructions. Preheat oven to 350°. Grease 6" pie dish. Combine chickpeas, peanut butter, vanilla extract, agave, baking powder and salt in blender until mostly smooth. The batter will be a little thick so you may need to scrape the sides down a couple of times. Transferbatter to
VEGAN CARROT LOX
About a month ago I posted about my pregnancy cravings on Instagram. I’m now 24 weeks along and since week 12 I’ve been craving everything salty, smokey and savory. I’ve been eating tons of pickles, sauerkraut and nut cheese, but nothing has hit the spot quite like today’s Vegan Carrot Lox! Growing up in a Jewish New York household, bagels withENTREES ARCHIVES
Subscribe to my list and get a FREE two day vegan meal plan! VEGAN WEEKLY MEAL PREP...MADE EASY! The Meals. The photo at the top of the post shows the ingredients that I prepared last week. The photos below show a few of the meals (with only 5-10 minutes prep work!) that we enjoyed during the week. Macro bowl!! Roasted cauliflower, tempeh bacon, sauerkraut, avocado slices, baked sweet potato and lemon-tahini dressing over sauteed kale. EASY VEGGIE RAMEN, VEGAN & GLUTEN-FREE Instructions. Prepare the noodles according to the instructions on the package. Set aside. Add the sesame oil to a large pot over medium-high heat. Add the onion and garlic, and saute for 5 minutes. Add the vegetable broth and bring the pot to boil. Add the zucchini, carrots and mushrooms, reduce the heat, and simmer until the vegetables areVEGAN CARROT LOX
About a month ago I posted about my pregnancy cravings on Instagram. I’m now 24 weeks along and since week 12 I’ve been craving everything salty, smokey and savory. I’ve been eating tons of pickles, sauerkraut and nut cheese, but nothing has hit the spot quite like today’s Vegan Carrot Lox! Growing up in a Jewish New York household, bagels with VEGAN AVOCADO CHOCOLATE CHIP COOKIES Preheat oven to 350 degrees and grease a baking sheet. In a large bowl, whisk together the flour, baking soda and salt. In a small bowl, stir together the avocado, coconut oil, vanilla extract and brown rice or maple syrup. Add the wet ingredients to the large bowl and stir until thoroughly mixed. Fold in the chocolate chips. EASY VEGAN, GLUTEN-FREE CHICKPEA CRUST PIZZA- THE COLORFUL Instructions. Preheat oven to 375°. Line a baking sheet with parchment paper. In a medium bowl, stir together flour, water, 2 tsp olive oil and salt until thoroughly mixed. To prepare crust, spread mixture out in a circular shape (Or multiple circles if making individual pizzas) until it's about ¼" thick. Bake in oven for 15-20minutes, until
NINJA FOODI EASY VEGAN CHILI WITH CORNBREAD CRUMBLE Let sit 10 minutes before using. In a large bowl, whisk together the cornmeal, flour, baking powder and salt. In a small bowl, stir together the nondairy milk, coconut oil, maple syrup, and apple cider vinegar. Add the contents of the small bowl to the large and mix thoroughly. Fold in the corn kernels. VEGAN FRUIT AND VEGGIE EVERYTHING BREAKFAST LOAF Instructions. Preheat oven to 375°. Grease a 9" x 5" loaf pan. In a large bowl, whisk together dry ingredients. In a small bowl, stir together wet ingredients. Add contents small bowl to large. Stir until thoroughly mixed. Fold in spinach, carrot, raisins and berries. Transfer batter to loaf pan. BUTTERNUT SQUASH MISO MAC N' CHEESE, VEGAN & GLUTEN-FREE Slice a butternut squash in half lengthwise and scoop out the seeds, place it sliced side down on a baking sheet lined with parchment paper and bake at 375F for 40-55 minutes, until tender. Let it cool for a few minutes, then scoop out the flesh and puree it in a blender. The mac is great on it’s own, but I personally love to mix veggies in. NINJA FOODI VEGAN FRENCH ONION SOUP WITH CRISPY GRILLED On the Foodi, select SEAR/SAUTE and set to MD:HI.Let the it preheat for 5 minutes. Add the olive oil, onions and garlic to the pot and saute for 10 minutes, until lightly browned. Add the vegetable broth, worchestershire sauce, tamari, balsamic vinegar, salt and pepper. HOME - THE COLORFUL KITCHENABOUTRECIPESCOOKBOOKSCONTACTWORK WITHMEDESSERTS
Hi, I’m Ilene! I’m here to share plant-based recipes that are easy-to-make, totally delicious, and full of colorful goodness. Welcome to The Colorful Kitchen! MY SMALL-STARTER, LOOSE-RULES, HOMEMADE SOURDOUGH BREAD Turn the heat down to 475°F and bake for 10 minutes. Remove the cover and bake for another 15 minutes, then toss about ¼ cup of water into the bottom of the oven to steam (this makes a nice crispy crust) and bake for another 5 minutes. If you're using a VEGAN, GLUTEN-FREE CHICKPEA THUMBPRINT COOKIES In the past few months I’ve shared a bunch of bean-based desserts (the most recent being Chickpea Cookie Cake) and today I’m excited to share my latest protein-packed cookie recipe.This recipe for these Vegan, Gluten-Free Chickpea Thumbprint Cookies was originally posted on MindBodyGreen.com last week and you can read all about the cookies here or check out the recipe below. HOT PINK BEET-CAULIFLOWER PUREE, VEGAN & GLUTEN-FREE Instructions. Bring a large pot of water to boil. Add the beets to the pot and boil for 30 minutes. After 30 minutes, add the cauliflower and potato to the pot, and boil everything for 10-15 more minutes, until everything is tender. Drain the pot and transfer the vegetables to a blender. Add all the remaining ingredients to the blender and EASY VEGAN SHEET PAN BAKED LATKES! Instructions. Preheat the oven to 400°F. Grease a quarter-size baking sheet (9" x 13") with olive oil or line it with parchment paper. Prepare the flax "egg" by stirring the ground flaxseed and water together in a small bowl or cup. Let sit for at least 10 minutes before using. Use a food grater or food processor to grate thepotatoes.
EASY WEEKNIGHT DINNER: VEGAN KIMCHI STIR-FRY Instructions. Heat oil in large pan or wok at medium high. Add onion, garlic and mushrooms and sauté for 5 minutes. Turn heat to medium and add boo choy and kale. Saute for 2-3 minutes, until kale wilts. Add tamari and kimchi and stir for a 1-2 minutes until everything is warm. Transfer to plates and top with seaweed seasoning. 3.2.1310. EASY VEGGIE RAMEN, VEGAN & GLUTEN-FREE Instructions. Prepare the noodles according to the instructions on the package. Set aside. Add the sesame oil to a large pot over medium-high heat. Add the onion and garlic, and saute for 5 minutes. Add the vegetable broth and bring the pot to boil. Add the zucchini, carrots and mushrooms, reduce the heat, and simmer until the vegetables are BUTTERNUT SQUASH MISO MAC N' CHEESE, VEGAN & GLUTEN-FREE Slice a butternut squash in half lengthwise and scoop out the seeds, place it sliced side down on a baking sheet lined with parchment paper and bake at 375F for 40-55 minutes, until tender. Let it cool for a few minutes, then scoop out the flesh and puree it in a blender. The mac is great on it’s own, but I personally love to mix veggies in. ROASTED VEGETABLE STUFFED SQUASH WITH MAPLE-TAHINI SAUCE Preheat the oven to 400°F. Set out two baking sheets. To prepare the squash, slice them in half and scoop out the seeds. Place the halves on a baking sheet, flesh side up, and use a fork to poke a few holesin each.
CREAMY COCONUT POLENTA FROM THE COLORFUL KITCHEN COOKBOOK With my cookbook being released tomorrow, I had to think long and hard about which recipe from The Colorful Kitchen I wanted to share with you today. My first instinct was to share one of the fun desserts or colorful party snacks (and there are quite a few!), but in the end I decided that the heart of my cookbook is truly about easy-to-make, healthful and HOME - THE COLORFUL KITCHENABOUTRECIPESCOOKBOOKSCONTACTWORK WITHMEDESSERTS
Hi, I’m Ilene! I’m here to share plant-based recipes that are easy-to-make, totally delicious, and full of colorful goodness. Welcome to The Colorful Kitchen! MY SMALL-STARTER, LOOSE-RULES, HOMEMADE SOURDOUGH BREAD Turn the heat down to 475°F and bake for 10 minutes. Remove the cover and bake for another 15 minutes, then toss about ¼ cup of water into the bottom of the oven to steam (this makes a nice crispy crust) and bake for another 5 minutes. If you're using a VEGAN, GLUTEN-FREE CHICKPEA THUMBPRINT COOKIES In the past few months I’ve shared a bunch of bean-based desserts (the most recent being Chickpea Cookie Cake) and today I’m excited to share my latest protein-packed cookie recipe.This recipe for these Vegan, Gluten-Free Chickpea Thumbprint Cookies was originally posted on MindBodyGreen.com last week and you can read all about the cookies here or check out the recipe below. HOT PINK BEET-CAULIFLOWER PUREE, VEGAN & GLUTEN-FREE Instructions. Bring a large pot of water to boil. Add the beets to the pot and boil for 30 minutes. After 30 minutes, add the cauliflower and potato to the pot, and boil everything for 10-15 more minutes, until everything is tender. Drain the pot and transfer the vegetables to a blender. Add all the remaining ingredients to the blender and EASY VEGAN SHEET PAN BAKED LATKES! Instructions. Preheat the oven to 400°F. Grease a quarter-size baking sheet (9" x 13") with olive oil or line it with parchment paper. Prepare the flax "egg" by stirring the ground flaxseed and water together in a small bowl or cup. Let sit for at least 10 minutes before using. Use a food grater or food processor to grate thepotatoes.
EASY WEEKNIGHT DINNER: VEGAN KIMCHI STIR-FRY Instructions. Heat oil in large pan or wok at medium high. Add onion, garlic and mushrooms and sauté for 5 minutes. Turn heat to medium and add boo choy and kale. Saute for 2-3 minutes, until kale wilts. Add tamari and kimchi and stir for a 1-2 minutes until everything is warm. Transfer to plates and top with seaweed seasoning. 3.2.1310. EASY VEGGIE RAMEN, VEGAN & GLUTEN-FREE Instructions. Prepare the noodles according to the instructions on the package. Set aside. Add the sesame oil to a large pot over medium-high heat. Add the onion and garlic, and saute for 5 minutes. Add the vegetable broth and bring the pot to boil. Add the zucchini, carrots and mushrooms, reduce the heat, and simmer until the vegetables are BUTTERNUT SQUASH MISO MAC N' CHEESE, VEGAN & GLUTEN-FREE Slice a butternut squash in half lengthwise and scoop out the seeds, place it sliced side down on a baking sheet lined with parchment paper and bake at 375F for 40-55 minutes, until tender. Let it cool for a few minutes, then scoop out the flesh and puree it in a blender. The mac is great on it’s own, but I personally love to mix veggies in. ROASTED VEGETABLE STUFFED SQUASH WITH MAPLE-TAHINI SAUCE Preheat the oven to 400°F. Set out two baking sheets. To prepare the squash, slice them in half and scoop out the seeds. Place the halves on a baking sheet, flesh side up, and use a fork to poke a few holesin each.
CREAMY COCONUT POLENTA FROM THE COLORFUL KITCHEN COOKBOOK With my cookbook being released tomorrow, I had to think long and hard about which recipe from The Colorful Kitchen I wanted to share with you today. My first instinct was to share one of the fun desserts or colorful party snacks (and there are quite a few!), but in the end I decided that the heart of my cookbook is truly about easy-to-make, healthful andENTREES ARCHIVES
Subscribe to my list and get a FREE two day vegan meal plan! VEGAN BBQ GRILLED CHEESE SANDWICH Instructions. In a small bowl, stir the shredded carrot and barbecue sauce together. Set aside. Lay the slices of bread out and spread the outside (side that will touch the pan) with vegan butter. Assemble the sandwiches by layering the spinach, barbecue carrot mixture, red onion and Daiya American Style Slice between two slices of bread. EASY BAKED VEGAN OATMEAL Preheat oven to 350°. Mix all ingredients (except toppings) together in a bowl. Pour into two separate 4 oz jars (or baking dish if doubling recipe). Bake for about 25 minutes (longer if using baking dish instead of jars) until edges are crisp and golden. Remove from VEGAN WEEKLY MEAL PREP...MADE EASY! The Meals. The photo at the top of the post shows the ingredients that I prepared last week. The photos below show a few of the meals (with only 5-10 minutes prep work!) that we enjoyed during the week. Macro bowl!! Roasted cauliflower, tempeh bacon, sauerkraut, avocado slices, baked sweet potato and lemon-tahini dressing over sauteed kale. EASY VEGGIE RAMEN, VEGAN & GLUTEN-FREE Instructions. Prepare the noodles according to the instructions on the package. Set aside. Add the sesame oil to a large pot over medium-high heat. Add the onion and garlic, and saute for 5 minutes. Add the vegetable broth and bring the pot to boil. Add the zucchini, carrots and mushrooms, reduce the heat, and simmer until the vegetables areVEGAN CARROT LOX
About a month ago I posted about my pregnancy cravings on Instagram. I’m now 24 weeks along and since week 12 I’ve been craving everything salty, smokey and savory. I’ve been eating tons of pickles, sauerkraut and nut cheese, but nothing has hit the spot quite like today’s Vegan Carrot Lox! Growing up in a Jewish New York household, bagels with CLASSIC VANILLA BIRTHDAY CAKE, VEGAN + GLUTEN-FREE Instructions. Preheat oven to 325°. Grease baking dish (es) or muffin tin. In a large bowl, whisk together flour, baking powder, baking soda, salt and Madhava Better Baking Blend. In a small bowl, combine coconut oil, applesauce, milk and vanilla. Add contents of small bowl to large and mix thoroughly. Spoon batter into baking dish or muffintin.
VEGAN FRUIT AND VEGGIE EVERYTHING BREAKFAST LOAF Instructions. Preheat oven to 375°. Grease a 9" x 5" loaf pan. In a large bowl, whisk together dry ingredients. In a small bowl, stir together wet ingredients. Add contents small bowl to large. Stir until thoroughly mixed. Fold in spinach, carrot, raisins and berries. Transfer batter to loaf pan. VEGAN AVOCADO CHOCOLATE CHIP COOKIES Preheat oven to 350 degrees and grease a baking sheet. In a large bowl, whisk together the flour, baking soda and salt. In a small bowl, stir together the avocado, coconut oil, vanilla extract and brown rice or maple syrup. Add the wet ingredients to the large bowl and stir until thoroughly mixed. Fold in the chocolate chips. EASY VEGAN, GLUTEN-FREE CHICKPEA CRUST PIZZA- THE COLORFUL Instructions. Preheat oven to 375°. Line a baking sheet with parchment paper. In a medium bowl, stir together flour, water, 2 tsp olive oil and salt until thoroughly mixed. To prepare crust, spread mixture out in a circular shape (Or multiple circles if making individual pizzas) until it's about ¼" thick. Bake in oven for 15-20minutes, until
HOME - THE COLORFUL KITCHENABOUTRECIPESCOOKBOOKSCONTACTWORK WITHMEDESSERTS
Hi, I’m Ilene! I’m here to share plant-based recipes that are easy-to-make, totally delicious, and full of colorful goodness. Welcome to The Colorful Kitchen! MY SMALL-STARTER, LOOSE-RULES, HOMEMADE SOURDOUGH BREAD Turn the heat down to 475°F and bake for 10 minutes. Remove the cover and bake for another 15 minutes, then toss about ¼ cup of water into the bottom of the oven to steam (this makes a nice crispy crust) and bake for another 5 minutes. If you're using a VEGAN, GLUTEN-FREE CHICKPEA THUMBPRINT COOKIES In the past few months I’ve shared a bunch of bean-based desserts (the most recent being Chickpea Cookie Cake) and today I’m excited to share my latest protein-packed cookie recipe.This recipe for these Vegan, Gluten-Free Chickpea Thumbprint Cookies was originally posted on MindBodyGreen.com last week and you can read all about the cookies here or check out the recipe below. HOT PINK BEET-CAULIFLOWER PUREE, VEGAN & GLUTEN-FREE Instructions. Bring a large pot of water to boil. Add the beets to the pot and boil for 30 minutes. After 30 minutes, add the cauliflower and potato to the pot, and boil everything for 10-15 more minutes, until everything is tender. Drain the pot and transfer the vegetables to a blender. Add all the remaining ingredients to the blender and EASY VEGAN SHEET PAN BAKED LATKES! Instructions. Preheat the oven to 400°F. Grease a quarter-size baking sheet (9" x 13") with olive oil or line it with parchment paper. Prepare the flax "egg" by stirring the ground flaxseed and water together in a small bowl or cup. Let sit for at least 10 minutes before using. Use a food grater or food processor to grate thepotatoes.
EASY WEEKNIGHT DINNER: VEGAN KIMCHI STIR-FRY Instructions. Heat oil in large pan or wok at medium high. Add onion, garlic and mushrooms and sauté for 5 minutes. Turn heat to medium and add boo choy and kale. Saute for 2-3 minutes, until kale wilts. Add tamari and kimchi and stir for a 1-2 minutes until everything is warm. Transfer to plates and top with seaweed seasoning. 3.2.1310. EASY VEGGIE RAMEN, VEGAN & GLUTEN-FREE Instructions. Prepare the noodles according to the instructions on the package. Set aside. Add the sesame oil to a large pot over medium-high heat. Add the onion and garlic, and saute for 5 minutes. Add the vegetable broth and bring the pot to boil. Add the zucchini, carrots and mushrooms, reduce the heat, and simmer until the vegetables are BUTTERNUT SQUASH MISO MAC N' CHEESE, VEGAN & GLUTEN-FREE Slice a butternut squash in half lengthwise and scoop out the seeds, place it sliced side down on a baking sheet lined with parchment paper and bake at 375F for 40-55 minutes, until tender. Let it cool for a few minutes, then scoop out the flesh and puree it in a blender. The mac is great on it’s own, but I personally love to mix veggies in. ROASTED VEGETABLE STUFFED SQUASH WITH MAPLE-TAHINI SAUCE Preheat the oven to 400°F. Set out two baking sheets. To prepare the squash, slice them in half and scoop out the seeds. Place the halves on a baking sheet, flesh side up, and use a fork to poke a few holesin each.
CREAMY COCONUT POLENTA FROM THE COLORFUL KITCHEN COOKBOOK With my cookbook being released tomorrow, I had to think long and hard about which recipe from The Colorful Kitchen I wanted to share with you today. My first instinct was to share one of the fun desserts or colorful party snacks (and there are quite a few!), but in the end I decided that the heart of my cookbook is truly about easy-to-make, healthful and HOME - THE COLORFUL KITCHENABOUTRECIPESCOOKBOOKSCONTACTWORK WITHMEDESSERTS
Hi, I’m Ilene! I’m here to share plant-based recipes that are easy-to-make, totally delicious, and full of colorful goodness. Welcome to The Colorful Kitchen! MY SMALL-STARTER, LOOSE-RULES, HOMEMADE SOURDOUGH BREAD Turn the heat down to 475°F and bake for 10 minutes. Remove the cover and bake for another 15 minutes, then toss about ¼ cup of water into the bottom of the oven to steam (this makes a nice crispy crust) and bake for another 5 minutes. If you're using a VEGAN, GLUTEN-FREE CHICKPEA THUMBPRINT COOKIES In the past few months I’ve shared a bunch of bean-based desserts (the most recent being Chickpea Cookie Cake) and today I’m excited to share my latest protein-packed cookie recipe.This recipe for these Vegan, Gluten-Free Chickpea Thumbprint Cookies was originally posted on MindBodyGreen.com last week and you can read all about the cookies here or check out the recipe below. HOT PINK BEET-CAULIFLOWER PUREE, VEGAN & GLUTEN-FREE Instructions. Bring a large pot of water to boil. Add the beets to the pot and boil for 30 minutes. After 30 minutes, add the cauliflower and potato to the pot, and boil everything for 10-15 more minutes, until everything is tender. Drain the pot and transfer the vegetables to a blender. Add all the remaining ingredients to the blender and EASY VEGAN SHEET PAN BAKED LATKES! Instructions. Preheat the oven to 400°F. Grease a quarter-size baking sheet (9" x 13") with olive oil or line it with parchment paper. Prepare the flax "egg" by stirring the ground flaxseed and water together in a small bowl or cup. Let sit for at least 10 minutes before using. Use a food grater or food processor to grate thepotatoes.
EASY WEEKNIGHT DINNER: VEGAN KIMCHI STIR-FRY Instructions. Heat oil in large pan or wok at medium high. Add onion, garlic and mushrooms and sauté for 5 minutes. Turn heat to medium and add boo choy and kale. Saute for 2-3 minutes, until kale wilts. Add tamari and kimchi and stir for a 1-2 minutes until everything is warm. Transfer to plates and top with seaweed seasoning. 3.2.1310. EASY VEGGIE RAMEN, VEGAN & GLUTEN-FREE Instructions. Prepare the noodles according to the instructions on the package. Set aside. Add the sesame oil to a large pot over medium-high heat. Add the onion and garlic, and saute for 5 minutes. Add the vegetable broth and bring the pot to boil. Add the zucchini, carrots and mushrooms, reduce the heat, and simmer until the vegetables are BUTTERNUT SQUASH MISO MAC N' CHEESE, VEGAN & GLUTEN-FREE Slice a butternut squash in half lengthwise and scoop out the seeds, place it sliced side down on a baking sheet lined with parchment paper and bake at 375F for 40-55 minutes, until tender. Let it cool for a few minutes, then scoop out the flesh and puree it in a blender. The mac is great on it’s own, but I personally love to mix veggies in. ROASTED VEGETABLE STUFFED SQUASH WITH MAPLE-TAHINI SAUCE Preheat the oven to 400°F. Set out two baking sheets. To prepare the squash, slice them in half and scoop out the seeds. Place the halves on a baking sheet, flesh side up, and use a fork to poke a few holesin each.
CREAMY COCONUT POLENTA FROM THE COLORFUL KITCHEN COOKBOOK With my cookbook being released tomorrow, I had to think long and hard about which recipe from The Colorful Kitchen I wanted to share with you today. My first instinct was to share one of the fun desserts or colorful party snacks (and there are quite a few!), but in the end I decided that the heart of my cookbook is truly about easy-to-make, healthful andENTREES ARCHIVES
Subscribe to my list and get a FREE two day vegan meal plan! VEGAN BBQ GRILLED CHEESE SANDWICH Instructions. In a small bowl, stir the shredded carrot and barbecue sauce together. Set aside. Lay the slices of bread out and spread the outside (side that will touch the pan) with vegan butter. Assemble the sandwiches by layering the spinach, barbecue carrot mixture, red onion and Daiya American Style Slice between two slices of bread. EASY BAKED VEGAN OATMEAL Preheat oven to 350°. Mix all ingredients (except toppings) together in a bowl. Pour into two separate 4 oz jars (or baking dish if doubling recipe). Bake for about 25 minutes (longer if using baking dish instead of jars) until edges are crisp and golden. Remove from VEGAN WEEKLY MEAL PREP...MADE EASY! The Meals. The photo at the top of the post shows the ingredients that I prepared last week. The photos below show a few of the meals (with only 5-10 minutes prep work!) that we enjoyed during the week. Macro bowl!! Roasted cauliflower, tempeh bacon, sauerkraut, avocado slices, baked sweet potato and lemon-tahini dressing over sauteed kale. EASY VEGGIE RAMEN, VEGAN & GLUTEN-FREE Instructions. Prepare the noodles according to the instructions on the package. Set aside. Add the sesame oil to a large pot over medium-high heat. Add the onion and garlic, and saute for 5 minutes. Add the vegetable broth and bring the pot to boil. Add the zucchini, carrots and mushrooms, reduce the heat, and simmer until the vegetables areVEGAN CARROT LOX
About a month ago I posted about my pregnancy cravings on Instagram. I’m now 24 weeks along and since week 12 I’ve been craving everything salty, smokey and savory. I’ve been eating tons of pickles, sauerkraut and nut cheese, but nothing has hit the spot quite like today’s Vegan Carrot Lox! Growing up in a Jewish New York household, bagels with CLASSIC VANILLA BIRTHDAY CAKE, VEGAN + GLUTEN-FREE Instructions. Preheat oven to 325°. Grease baking dish (es) or muffin tin. In a large bowl, whisk together flour, baking powder, baking soda, salt and Madhava Better Baking Blend. In a small bowl, combine coconut oil, applesauce, milk and vanilla. Add contents of small bowl to large and mix thoroughly. Spoon batter into baking dish or muffintin.
VEGAN FRUIT AND VEGGIE EVERYTHING BREAKFAST LOAF Instructions. Preheat oven to 375°. Grease a 9" x 5" loaf pan. In a large bowl, whisk together dry ingredients. In a small bowl, stir together wet ingredients. Add contents small bowl to large. Stir until thoroughly mixed. Fold in spinach, carrot, raisins and berries. Transfer batter to loaf pan. VEGAN AVOCADO CHOCOLATE CHIP COOKIES Preheat oven to 350 degrees and grease a baking sheet. In a large bowl, whisk together the flour, baking soda and salt. In a small bowl, stir together the avocado, coconut oil, vanilla extract and brown rice or maple syrup. Add the wet ingredients to the large bowl and stir until thoroughly mixed. Fold in the chocolate chips. EASY VEGAN, GLUTEN-FREE CHICKPEA CRUST PIZZA- THE COLORFUL Instructions. Preheat oven to 375°. Line a baking sheet with parchment paper. In a medium bowl, stir together flour, water, 2 tsp olive oil and salt until thoroughly mixed. To prepare crust, spread mixture out in a circular shape (Or multiple circles if making individual pizzas) until it's about ¼" thick. Bake in oven for 15-20minutes, until
HOME - THE COLORFUL KITCHENABOUTRECIPESCOOKBOOKSCONTACTWORK WITHMEDESSERTS
Hi, I’m Ilene! I’m here to share plant-based recipes that are easy-to-make, totally delicious, and full of colorful goodness. Welcome to The Colorful Kitchen! RECIPES - THE COLORFUL KITCHEN Subscribe to my list and get a FREE two day vegan meal plan!ENTREES ARCHIVES
Subscribe to my list and get a FREE two day vegan meal plan! MY SMALL-STARTER, LOOSE-RULES, HOMEMADE SOURDOUGH BREAD Turn the heat down to 475°F and bake for 10 minutes. Remove the cover and bake for another 15 minutes, then toss about ¼ cup of water into the bottom of the oven to steam (this makes a nice crispy crust) and bake for another 5 minutes. If you're using a VEGAN BBQ GRILLED CHEESE SANDWICH Instructions. In a small bowl, stir the shredded carrot and barbecue sauce together. Set aside. Lay the slices of bread out and spread the outside (side that will touch the pan) with vegan butter. Assemble the sandwiches by layering the spinach, barbecue carrot mixture, red onion and Daiya American Style Slice between two slices of bread.VEGAN CARROT LOX
About a month ago I posted about my pregnancy cravings on Instagram. I’m now 24 weeks along and since week 12 I’ve been craving everything salty, smokey and savory. I’ve been eating tons of pickles, sauerkraut and nut cheese, but nothing has hit the spot quite like today’s Vegan Carrot Lox! Growing up in a Jewish New York household, bagels with EASY WEEKNIGHT DINNER: VEGAN KIMCHI STIR-FRY Instructions. Heat oil in large pan or wok at medium high. Add onion, garlic and mushrooms and sauté for 5 minutes. Turn heat to medium and add boo choy and kale. Saute for 2-3 minutes, until kale wilts. Add tamari and kimchi and stir for a 1-2 minutes until everything is warm. Transfer to plates and top with seaweed seasoning. 3.2.1310. HOT PINK BEET-CAULIFLOWER PUREE, VEGAN & GLUTEN-FREE Instructions. Bring a large pot of water to boil. Add the beets to the pot and boil for 30 minutes. After 30 minutes, add the cauliflower and potato to the pot, and boil everything for 10-15 more minutes, until everything is tender. Drain the pot and transfer the vegetables to a blender. Add all the remaining ingredients to the blender and VEGAN, GLUTEN-FREE CHICKPEA THUMBPRINT COOKIES In the past few months I’ve shared a bunch of bean-based desserts (the most recent being Chickpea Cookie Cake) and today I’m excited to share my latest protein-packed cookie recipe.This recipe for these Vegan, Gluten-Free Chickpea Thumbprint Cookies was originally posted on MindBodyGreen.com last week and you can read all about the cookies here or check out the recipe below. CREAMY COCONUT POLENTA FROM THE COLORFUL KITCHEN COOKBOOKCREAMY POLENTA RECIPE GIADACREAMY POLENTA WITH MUSHROOMS RECIPEEASY CREAMYPOLENTA
With my cookbook being released tomorrow, I had to think long and hard about which recipe from The Colorful Kitchen I wanted to share with you today. My first instinct was to share one of the fun desserts or colorful party snacks (and there are quite a few!), but in the end I decided that the heart of my cookbook is truly about easy-to-make, healthful and HOME - THE COLORFUL KITCHENABOUTRECIPESCOOKBOOKSCONTACTWORK WITHMEDESSERTS
Hi, I’m Ilene! I’m here to share plant-based recipes that are easy-to-make, totally delicious, and full of colorful goodness. Welcome to The Colorful Kitchen! RECIPES - THE COLORFUL KITCHEN Subscribe to my list and get a FREE two day vegan meal plan!ENTREES ARCHIVES
Subscribe to my list and get a FREE two day vegan meal plan! MY SMALL-STARTER, LOOSE-RULES, HOMEMADE SOURDOUGH BREAD Turn the heat down to 475°F and bake for 10 minutes. Remove the cover and bake for another 15 minutes, then toss about ¼ cup of water into the bottom of the oven to steam (this makes a nice crispy crust) and bake for another 5 minutes. If you're using a VEGAN BBQ GRILLED CHEESE SANDWICH Instructions. In a small bowl, stir the shredded carrot and barbecue sauce together. Set aside. Lay the slices of bread out and spread the outside (side that will touch the pan) with vegan butter. Assemble the sandwiches by layering the spinach, barbecue carrot mixture, red onion and Daiya American Style Slice between two slices of bread.VEGAN CARROT LOX
About a month ago I posted about my pregnancy cravings on Instagram. I’m now 24 weeks along and since week 12 I’ve been craving everything salty, smokey and savory. I’ve been eating tons of pickles, sauerkraut and nut cheese, but nothing has hit the spot quite like today’s Vegan Carrot Lox! Growing up in a Jewish New York household, bagels with EASY WEEKNIGHT DINNER: VEGAN KIMCHI STIR-FRY Instructions. Heat oil in large pan or wok at medium high. Add onion, garlic and mushrooms and sauté for 5 minutes. Turn heat to medium and add boo choy and kale. Saute for 2-3 minutes, until kale wilts. Add tamari and kimchi and stir for a 1-2 minutes until everything is warm. Transfer to plates and top with seaweed seasoning. 3.2.1310. HOT PINK BEET-CAULIFLOWER PUREE, VEGAN & GLUTEN-FREE Instructions. Bring a large pot of water to boil. Add the beets to the pot and boil for 30 minutes. After 30 minutes, add the cauliflower and potato to the pot, and boil everything for 10-15 more minutes, until everything is tender. Drain the pot and transfer the vegetables to a blender. Add all the remaining ingredients to the blender and VEGAN, GLUTEN-FREE CHICKPEA THUMBPRINT COOKIES In the past few months I’ve shared a bunch of bean-based desserts (the most recent being Chickpea Cookie Cake) and today I’m excited to share my latest protein-packed cookie recipe.This recipe for these Vegan, Gluten-Free Chickpea Thumbprint Cookies was originally posted on MindBodyGreen.com last week and you can read all about the cookies here or check out the recipe below. CREAMY COCONUT POLENTA FROM THE COLORFUL KITCHEN COOKBOOKCREAMY POLENTA RECIPE GIADACREAMY POLENTA WITH MUSHROOMS RECIPEEASY CREAMYPOLENTA
With my cookbook being released tomorrow, I had to think long and hard about which recipe from The Colorful Kitchen I wanted to share with you today. My first instinct was to share one of the fun desserts or colorful party snacks (and there are quite a few!), but in the end I decided that the heart of my cookbook is truly about easy-to-make, healthful and COOKBOOKS - THE COLORFUL KITCHEN Ilene’s second cookbook, The Colorful Family Table, comes out December 3rd, 2019. Preorder is available now! Preorder The Colorful Family Table: See what folks are saying about Ilene’s first cookbook, The Colorful Kitchen! Buy The Colorful Kitchen: DESSERT - THE COLORFUL KITCHEN Subscribe to my list and get a FREE two day vegan meal plan! CONTACT - THE COLORFUL KITCHEN Contact. Please feel free to contact me with any questions, comments or just to say hi! *For PR, brand and sponsorship inquires click here. Contact Form. Name *. First Last. Subject. VEGAN WEEKLY MEAL PREP...MADE EASY! The Meals. The photo at the top of the post shows the ingredients that I prepared last week. The photos below show a few of the meals (with only 5-10 minutes prep work!) that we enjoyed during the week. Macro bowl!! Roasted cauliflower, tempeh bacon, sauerkraut, avocado slices, baked sweet potato and lemon-tahini dressing over sauteed kale. EASY VEGAN, GLUTEN-FREE CHICKPEA CRUST PIZZA- THE COLORFUL Instructions. Preheat oven to 375°. Line a baking sheet with parchment paper. In a medium bowl, stir together flour, water, 2 tsp olive oil and salt until thoroughly mixed. To prepare crust, spread mixture out in a circular shape (Or multiple circles if making individual pizzas) until it's about ¼" thick. Bake in oven for 15-20minutes, until
NINJA FOODI EASY VEGAN CHILI WITH CORNBREAD CRUMBLE Let sit 10 minutes before using. In a large bowl, whisk together the cornmeal, flour, baking powder and salt. In a small bowl, stir together the nondairy milk, coconut oil, maple syrup, and apple cider vinegar. Add the contents of the small bowl to the large and mix thoroughly. Fold in the corn kernels. RAW VEGAN LEMON COCONUT BARS (GLUTEN-FREE) Spread oat mixture over baking sheet, pressingly firmly with your hands to create a rectangle about ¼"- ½" thick. Rinse blender and blend all remaining ingredients until completely smooth. Pour cashew layer over oat crust and spread out evenly. Place in freezer for 1 hour then slice into bars. Sprinkle with extra shredded coconut andstore in
VEGAN FRUIT AND VEGGIE EVERYTHING BREAKFAST LOAF Instructions. Preheat oven to 375°. Grease a 9" x 5" loaf pan. In a large bowl, whisk together dry ingredients. In a small bowl, stir together wet ingredients. Add contents small bowl to large. Stir until thoroughly mixed. Fold in spinach, carrot, raisins and berries. Transfer batter to loaf pan. ALMOND MILK PULP CHOCOLATE CHUNK COOKIES, VEGAN & GLUTEN Instructions. Preheat the oven to 350°. Grease a baking sheet. Prepare the flax "egg" by stirring together flax and water in a small bowl or cup. Let it sit for 10 minutes before using. In a large bowl, whisk the dry ingredients together. In a small bowl, CHRISTMAS CHICKPEA-LENTIL LOAF, VEGAN & GLUTEN-FREE Instructions. Preheat the oven to 375°. Grease a 9” x 5” loaf pan. In a medium-sized pan, heat the olive oil at medium-high heat. Add the onion, garlic and carrot, and sauté for 10 minutes, until tender. Combine the lentils, chickpeas, water and ground flaxseed in a blender or food processor. Pulse until a somewhat smooth but textured* About
* Recipes
* Cookbooks
* Colorful Kids
* Contact
* Work With Me
__
Search for:
* About
* Recipes
* Cookbooks
* Colorful Kids
* Contact
* Work With Me
* __
* __
* __
* __
__ Menu
DESSERTS
------------------------- VEGAN COOKIE-STUFFED CHEEZECAKEDESSERTS
------------------------- CHOCOLATE DRIZZLED PUMPKIN SPICED POPCORN, VEGAN + GLUTEN-FREEENTREES
------------------------- 11 GREAT VEGAN RECIPES TO MAKE THIS MONTH: SEPTEMBERCOOKBOOK
------------------------- ILENE'S NEW COOKBOOK, THE COLORFUL FAMILY TABLE, IS HERE!TOP PICKS
-------------------------ENTREES
------------------------- KABOCHA SQUASH & LENTIL STEW FROM THE COLORFUL FAMILY TABLE COOKBOOKLIFESTYLE
------------------------- THE COLORFUL FAMILY TABLE BOOK TOUR EVENTS!RAW
------------------------- HOW TO MAKE HOT PINK SAUERKRAUT (EASY!!)UNCATEGORIZED
------------------------- CREAMY COCONUT POLENTA FROM THE COLORFUL KITCHEN COOKBOOK + GIVEAWAY! SUBSCRIBE TO JOIN MY TABLE! TASTY TREATS AWAIT. Hi, I’m Ilene! I’m here to share plant-based recipes that are easy-to-make, totally delicious, and full of colorful goodness. WELCOME TO THE COLORFUL KITCHEN! I’m a certified health coach, recipe developer, food photographer and mama to a very hungry toddler! This blog is my happy place where I combine my love of color, texture and all things rainbow with plant-based cooking. Learn More About Ilene __ MORE OF THE LATEST FROM THE COLORFUL KITCHEN -------------------------ENTREES
------------------------- VEGAN BBQ GRILLED CHEESE SANDWICHDESSERTS
------------------------- NO-BAKE CHEESECAKE BARS, VEGAN + GLUTEN-FREEDESSERTS
------------------------- NO-BAKE MINT CHOCOLATE COOKIE SANDWICHES, VEGAN + GLUTEN-FREEBREAKFAST
------------------------- VEGAN BERRY CHEESECAKE BRUNCH BAGELSENTREES
------------------------- EASY VEGAN SOURDOUGH VEGGIE FRITTERSENTREES
------------------------- DAIYA CHEEZY MAC- EASY VEGAN DINNER!BREAD + BAKED GOODS
------------------------- MY SMALL-STARTER, LOOSE-RULES, HOMEMADE SOURDOUGH BREAD METHODCOLORFUL KIDS
------------------------- COLORFUL KIDS: THE STRESS-FREE STRATEGY FOR RAISING COLORFUL EATERSIS HERE!
__ More Posts
*
AS SEEN IN
*
*
*
*
*
*
*
*
*
* __
* __
* __
* __
SUBSCRIBE TO MY LIST AND GET A FREE TWO DAY VEGAN MEAL PLAN! 2021 The Colorful Kitchen. All Rights Reserved. Design & Development by Ansley FonesDetails
Copyright © 2024 ArchiveBay.com. All rights reserved. Terms of Use | Privacy Policy | DMCA | 2021 | Feedback | Advertising | RSS 2.0