Are you over 18 and want to see adult content?
More Annotations
A complete backup of japanese-words.org
Are you over 18 and want to see adult content?
A complete backup of the-carus-girl.tumblr.com
Are you over 18 and want to see adult content?
A complete backup of mshoagiaotiep.com
Are you over 18 and want to see adult content?
A complete backup of gopdatacenter.com
Are you over 18 and want to see adult content?
A complete backup of thek-hotel.co.kr
Are you over 18 and want to see adult content?
A complete backup of baby-first-look.be
Are you over 18 and want to see adult content?
A complete backup of franchiseeurope.com
Are you over 18 and want to see adult content?
A complete backup of camping-simonhof.de
Are you over 18 and want to see adult content?
Favourite Annotations
A complete backup of www.setn.com/news.aspx?NewsID=696026
Are you over 18 and want to see adult content?
A complete backup of www.espn.com/soccer/report?gameId=541584
Are you over 18 and want to see adult content?
A complete backup of timesofindia.indiatimes.com/sports/cricket/australia-in-south-africa/south-africa-vs-australia-2nd-t20i-war
Are you over 18 and want to see adult content?
A complete backup of es.uefa.com/uefachampionsleague/news/025a-0ea33c8347a0-f2620e1e6516-1000--previa-chelsea-bayern-donde-ver-e
Are you over 18 and want to see adult content?
Text
THE MOSTLY VEGAN
A veggie-centric, mostly vegan food blog devoted to exploring the wide world of healthy and tasty, plant based recipes. PERFECT VEGAN BRAN MUFFINS Instructions. Preheat oven to 350 F. Combine flaxseed with 3 tablespoons water and set aside (this is your flax egg). Add apple cider vinegar to almond milk and set aside. Allow both to sit while you prepare the other ingredients.**. Stir together flour, wheat bran, baking powder, baking soda, and sea salt in a large bowl.CLASSIC ESCABECHE
Layer carrots, cauliflower, radishes, and jalapenos in jars. In a pot, combine vinegar, water, salt, and sugar. Bring to a boil on the stovetop then simmer until the sugar has dissolved, about 30 seconds. Pour vinegar mixture over vegetables and allow to cool for one hour before sealing and refrigerating. Escabeche is ready to eat as soon asit
THE ULTIMATE VEGAN CHOCOLATE CHIP COOKIE Instructions. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the chocolate chips and walnuts to the flour mixture and toss to coat. In a separate bowl, whisk together the sugars with the oil, water, and vanilla extract until smooth and incorporated. Add wet ingredients to the flour mixture and stir untilwell
VEGGIE SPRING ROLLS WITH SPICY PEANUT DIPPING SAUCE Instructions. Bring a large pot of water to a boil. Add rice noodles and cook for 2 minutes. Remove from heat, drain and rinse under cold water to stop cooking. Trim romaine leaves to fit on the rice paper. Working with one rice paper at a time, submerge in a shallow bowl of water (a round cake pan works well) for 5 seconds. VEGAN CRANBERRY ORANGE SCONES| THE MOSTLY VEGAN Preheat oven to 400 F. Combine flour, sugar, baking powder, and salt in a large bowl and whisk together. Add solid coconut oil to bowl and using a pastry cutter, cut the coconut oil into the dry ingredients until the mixture begins to form fine crumbs (it will look like wetsand). Stir in
VEGAN GREEK POWER SALAD WITH LEMON OREGANO VINAIGRETTE Instructions. Rinse quinoa and combine with 1½ cups water in a saucepan. Bring to a boil, then lower to a simmer and cook, covered for 15 minutes. After 15 minutes, turn off the stove and allow the quinoa to steam covered for 5 more minutes. Using a fine mesh sieve, pour out quinoa and rinse under cold water to stop the cookingprocess.
VEGAN SWEET POTATO & KALE HASH Increase heat to medium-high and add sweet potatoes to skillet. Season with salt and pepper and and saute about 5 minutes until evenly browned, stirring often to prevent burning. Add maple syrup to pan and toss to coat, saute 2 minutes more. Add chipotle chili pepper and saute a minute more. Lower heat to medium and add kale to skillet. LOADED VEGAN POT PIES WITH SPELT CRUST Add frozen broccoli, peas and corn and simmer 5 minutes more. In a separate bowl, make a roux by whisking ¼ cup flour into coconut milk until smooth. (It will be quite thick.) Add roux to pot and stir to combine. Simmer 5 minutes more until stock thickens. Season with salt and pepper to taste. Divide veggie filling between 4, 18 ounceramekins
FIVE INGREDIENT ROASTED BROCCOLI SOUP Heat remaining tablespoon olive oil in a pot or large sauté pan over medium-high heat. Add garlic and onions and sauté until softened, about 5 minutes. Add the broccoli, salt and pepper, and vegetable broth. Bring to a simmer and cook until the broccoli is very soft, about 10 minutes. Working in batches, transfer soup to a blender andpuree
THE MOSTLY VEGAN
A veggie-centric, mostly vegan food blog devoted to exploring the wide world of healthy and tasty, plant based recipes. PERFECT VEGAN BRAN MUFFINS Instructions. Preheat oven to 350 F. Combine flaxseed with 3 tablespoons water and set aside (this is your flax egg). Add apple cider vinegar to almond milk and set aside. Allow both to sit while you prepare the other ingredients.**. Stir together flour, wheat bran, baking powder, baking soda, and sea salt in a large bowl.CLASSIC ESCABECHE
Layer carrots, cauliflower, radishes, and jalapenos in jars. In a pot, combine vinegar, water, salt, and sugar. Bring to a boil on the stovetop then simmer until the sugar has dissolved, about 30 seconds. Pour vinegar mixture over vegetables and allow to cool for one hour before sealing and refrigerating. Escabeche is ready to eat as soon asit
THE ULTIMATE VEGAN CHOCOLATE CHIP COOKIE Instructions. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the chocolate chips and walnuts to the flour mixture and toss to coat. In a separate bowl, whisk together the sugars with the oil, water, and vanilla extract until smooth and incorporated. Add wet ingredients to the flour mixture and stir untilwell
VEGGIE SPRING ROLLS WITH SPICY PEANUT DIPPING SAUCE Instructions. Bring a large pot of water to a boil. Add rice noodles and cook for 2 minutes. Remove from heat, drain and rinse under cold water to stop cooking. Trim romaine leaves to fit on the rice paper. Working with one rice paper at a time, submerge in a shallow bowl of water (a round cake pan works well) for 5 seconds. VEGAN CRANBERRY ORANGE SCONES| THE MOSTLY VEGAN Preheat oven to 400 F. Combine flour, sugar, baking powder, and salt in a large bowl and whisk together. Add solid coconut oil to bowl and using a pastry cutter, cut the coconut oil into the dry ingredients until the mixture begins to form fine crumbs (it will look like wetsand). Stir in
VEGAN GREEK POWER SALAD WITH LEMON OREGANO VINAIGRETTE Instructions. Rinse quinoa and combine with 1½ cups water in a saucepan. Bring to a boil, then lower to a simmer and cook, covered for 15 minutes. After 15 minutes, turn off the stove and allow the quinoa to steam covered for 5 more minutes. Using a fine mesh sieve, pour out quinoa and rinse under cold water to stop the cookingprocess.
VEGAN SWEET POTATO & KALE HASH Increase heat to medium-high and add sweet potatoes to skillet. Season with salt and pepper and and saute about 5 minutes until evenly browned, stirring often to prevent burning. Add maple syrup to pan and toss to coat, saute 2 minutes more. Add chipotle chili pepper and saute a minute more. Lower heat to medium and add kale to skillet. LOADED VEGAN POT PIES WITH SPELT CRUST Add frozen broccoli, peas and corn and simmer 5 minutes more. In a separate bowl, make a roux by whisking ¼ cup flour into coconut milk until smooth. (It will be quite thick.) Add roux to pot and stir to combine. Simmer 5 minutes more until stock thickens. Season with salt and pepper to taste. Divide veggie filling between 4, 18 ounceramekins
FIVE INGREDIENT ROASTED BROCCOLI SOUP Heat remaining tablespoon olive oil in a pot or large sauté pan over medium-high heat. Add garlic and onions and sauté until softened, about 5 minutes. Add the broccoli, salt and pepper, and vegetable broth. Bring to a simmer and cook until the broccoli is very soft, about 10 minutes. Working in batches, transfer soup to a blender andpuree
THE ULTIMATE VEGAN CHOCOLATE CHIP COOKIE Instructions. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the chocolate chips and walnuts to the flour mixture and toss to coat. In a separate bowl, whisk together the sugars with the oil, water, and vanilla extract until smooth and incorporated. Add wet ingredients to the flour mixture and stir untilwell
THE BEST DAMN HOMEMADE PIZZA…EVER Brush dough liberally with olive oil or garlic oil. Spoon on pizza sauce then layer on veggies. If using, sprinkle on vegan cheese of choice. Pull parchment paper with pizza onto pizza peel. Use the peel to scoot the parchment paper onto your baking steel. Bake for 8 to 12 minutes. Remove from oven. 20 MINUTE TEMPEH TACO MEAT Instructions. Heat olive oil in a pan over medium-high heat. Use your hands to break the tempeh into small pieces. Add onion to pan and cook until just softened, about 3 minutes. Add tempeh to pan and cook until it begins to brown, 5 - 7 minutes. Add spices to pan along with ⅓ cup of water. Stir mixture to evenly coat tempeh with spices. LOADED VEGAN BAKED POTATOES WITH CASHEW SOUR CREAM Heat tablespoon oil in a pan over medium-high heat. Add asparagus and zucchini and cook until softened and lightly browned, about 10 minutes. Add corn to pan and cook 2 minutes more. Lower heat to medium and add black eyed peas. Season with salt and pepper to taste. To assemble potatoes, top with the veggie filling, add sour cream andgarnish
SOFT-BAKED VEGAN SUGAR COOKIES In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the sprinkles to the flour mixture and toss to coat. In a separate bowl, whisk together sugar with oil, water, apple cider vinegar, and vanilla extract until smooth and incorporated. FIVE INGREDIENT CREAMY ZUCCHINI SOUP Instructions. Heat oil in large sauté pan over medium-high heat. Add garlic and onions and sauté until softened, about 5 minutes. Add the zucchini, salt and pepper, and cook until browned, 10 minutes more. Add 4 cups broth and bring to a simmer. Cook until the zucchini is very soft, about 5 minutes. Working in batches, transfer soup to a DETOXIFYING CABBAGE SOUP Instructions. Heat olive oil over medium heat in a large stock pot. Add onion, garlic, salt, and pepper to pot and saute until onions are cooked down and very soft, about 10 minutes. Add remaining vegetables to pot - except for cabbage - with crushed tomatoes, vegetable broth, and bay leaf. Bring soup to a boil then lower to a simmer and cook TRUMPET MUSHROOM BOWLS WITH HERBED LENTILS Heat over medium and add onions to pan. Cook until onions are translucent, about 5 minutes. Turn off heat and add apple cider vinegar to pan. To serve, divide lentil and veggie mixture between two plates. Lay mushrooms on top of lentils and spoon over vinegar sauce. Garnish with cilantro and serve warm. 3.5.3226. WARM LENTIL DETOX SALAD WITH BEETS, ASPARAGUS & KALE Add onion, beets, and carrots to pan and cook until beets begin to brown, about 10 minutes. Add asparagus and cook 5 minutes more. Add lentils and kale and cook until kale is wilted and lentils are heated through, about 2 minutes. Season with freshly cracked sea salt and black pepper. Serve warm, drizzled with cashew sour cream andsprinkled
CHICKPEA FLOUR MINI VEGGIE FRITTATAS Instructions. Preheat oven to 400 F. Combine chickpea flour, nutritional yeast, baking powder, salt, and pepper in a bowl with 2½ cups water. Whisk to combine and set aside while preparing the veggies. Heat olive oil over medium-high heat in a skillet. Add all veggies to skillet (except for green onions) and cook until veggiescook down and
THE MOSTLY VEGAN
A veggie-centric, mostly vegan food blog devoted to exploring the wide world of healthy and tasty, plant based recipes. PERFECT VEGAN BRAN MUFFINS Instructions. Preheat oven to 350 F. Combine flaxseed with 3 tablespoons water and set aside (this is your flax egg). Add apple cider vinegar to almond milk and set aside. Allow both to sit while you prepare the other ingredients.**. Stir together flour, wheat bran, baking powder, baking soda, and sea salt in a large bowl.CLASSIC ESCABECHE
Layer carrots, cauliflower, radishes, and jalapenos in jars. In a pot, combine vinegar, water, salt, and sugar. Bring to a boil on the stovetop then simmer until the sugar has dissolved, about 30 seconds. Pour vinegar mixture over vegetables and allow to cool for one hour before sealing and refrigerating. Escabeche is ready to eat as soon asit
THE ULTIMATE VEGAN CHOCOLATE CHIP COOKIE Instructions. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the chocolate chips and walnuts to the flour mixture and toss to coat. In a separate bowl, whisk together the sugars with the oil, water, and vanilla extract until smooth and incorporated. Add wet ingredients to the flour mixture and stir untilwell
VEGGIE SPRING ROLLS WITH SPICY PEANUT DIPPING SAUCE Instructions. Bring a large pot of water to a boil. Add rice noodles and cook for 2 minutes. Remove from heat, drain and rinse under cold water to stop cooking. Trim romaine leaves to fit on the rice paper. Working with one rice paper at a time, submerge in a shallow bowl of water (a round cake pan works well) for 5 seconds. VEGAN GREEK POWER SALAD WITH LEMON OREGANO VINAIGRETTE Instructions. Rinse quinoa and combine with 1½ cups water in a saucepan. Bring to a boil, then lower to a simmer and cook, covered for 15 minutes. After 15 minutes, turn off the stove and allow the quinoa to steam covered for 5 more minutes. Using a fine mesh sieve, pour out quinoa and rinse under cold water to stop the cookingprocess.
VEGAN CRANBERRY ORANGE SCONES| THE MOSTLY VEGAN Preheat oven to 400 F. Combine flour, sugar, baking powder, and salt in a large bowl and whisk together. Add solid coconut oil to bowl and using a pastry cutter, cut the coconut oil into the dry ingredients until the mixture begins to form fine crumbs (it will look like wetsand). Stir in
VEGAN SWEET POTATO & KALE HASH Increase heat to medium-high and add sweet potatoes to skillet. Season with salt and pepper and and saute about 5 minutes until evenly browned, stirring often to prevent burning. Add maple syrup to pan and toss to coat, saute 2 minutes more. Add chipotle chili pepper and saute a minute more. Lower heat to medium and add kale to skillet. LOADED VEGAN POT PIES WITH SPELT CRUST Add frozen broccoli, peas and corn and simmer 5 minutes more. In a separate bowl, make a roux by whisking ¼ cup flour into coconut milk until smooth. (It will be quite thick.) Add roux to pot and stir to combine. Simmer 5 minutes more until stock thickens. Season with salt and pepper to taste. Divide veggie filling between 4, 18 ounceramekins
PASTA E FAGIOLI
Instructions. Heat the olive oil in a large pot over medium heat. Add the garlic, celery, onion, basil, salt, and pepper. Cook until veggies are soft and just beginning to brown, about 5 minutes. Add the broth, tomatoes, and bay leaf. Bring to a boil. Reduce to a simmer and cook covered for 15 minutes. Remove lid, add the cannellini beans andTHE MOSTLY VEGAN
A veggie-centric, mostly vegan food blog devoted to exploring the wide world of healthy and tasty, plant based recipes. PERFECT VEGAN BRAN MUFFINS Instructions. Preheat oven to 350 F. Combine flaxseed with 3 tablespoons water and set aside (this is your flax egg). Add apple cider vinegar to almond milk and set aside. Allow both to sit while you prepare the other ingredients.**. Stir together flour, wheat bran, baking powder, baking soda, and sea salt in a large bowl.CLASSIC ESCABECHE
Layer carrots, cauliflower, radishes, and jalapenos in jars. In a pot, combine vinegar, water, salt, and sugar. Bring to a boil on the stovetop then simmer until the sugar has dissolved, about 30 seconds. Pour vinegar mixture over vegetables and allow to cool for one hour before sealing and refrigerating. Escabeche is ready to eat as soon asit
THE ULTIMATE VEGAN CHOCOLATE CHIP COOKIE Instructions. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the chocolate chips and walnuts to the flour mixture and toss to coat. In a separate bowl, whisk together the sugars with the oil, water, and vanilla extract until smooth and incorporated. Add wet ingredients to the flour mixture and stir untilwell
VEGGIE SPRING ROLLS WITH SPICY PEANUT DIPPING SAUCE Instructions. Bring a large pot of water to a boil. Add rice noodles and cook for 2 minutes. Remove from heat, drain and rinse under cold water to stop cooking. Trim romaine leaves to fit on the rice paper. Working with one rice paper at a time, submerge in a shallow bowl of water (a round cake pan works well) for 5 seconds. VEGAN GREEK POWER SALAD WITH LEMON OREGANO VINAIGRETTE Instructions. Rinse quinoa and combine with 1½ cups water in a saucepan. Bring to a boil, then lower to a simmer and cook, covered for 15 minutes. After 15 minutes, turn off the stove and allow the quinoa to steam covered for 5 more minutes. Using a fine mesh sieve, pour out quinoa and rinse under cold water to stop the cookingprocess.
VEGAN CRANBERRY ORANGE SCONES| THE MOSTLY VEGAN Preheat oven to 400 F. Combine flour, sugar, baking powder, and salt in a large bowl and whisk together. Add solid coconut oil to bowl and using a pastry cutter, cut the coconut oil into the dry ingredients until the mixture begins to form fine crumbs (it will look like wetsand). Stir in
VEGAN SWEET POTATO & KALE HASH Increase heat to medium-high and add sweet potatoes to skillet. Season with salt and pepper and and saute about 5 minutes until evenly browned, stirring often to prevent burning. Add maple syrup to pan and toss to coat, saute 2 minutes more. Add chipotle chili pepper and saute a minute more. Lower heat to medium and add kale to skillet. LOADED VEGAN POT PIES WITH SPELT CRUST Add frozen broccoli, peas and corn and simmer 5 minutes more. In a separate bowl, make a roux by whisking ¼ cup flour into coconut milk until smooth. (It will be quite thick.) Add roux to pot and stir to combine. Simmer 5 minutes more until stock thickens. Season with salt and pepper to taste. Divide veggie filling between 4, 18 ounceramekins
PASTA E FAGIOLI
Instructions. Heat the olive oil in a large pot over medium heat. Add the garlic, celery, onion, basil, salt, and pepper. Cook until veggies are soft and just beginning to brown, about 5 minutes. Add the broth, tomatoes, and bay leaf. Bring to a boil. Reduce to a simmer and cook covered for 15 minutes. Remove lid, add the cannellini beans and THE ULTIMATE VEGAN CHOCOLATE CHIP COOKIE Instructions. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the chocolate chips and walnuts to the flour mixture and toss to coat. In a separate bowl, whisk together the sugars with the oil, water, and vanilla extract until smooth and incorporated. Add wet ingredients to the flour mixture and stir untilwell
THE BEST DAMN HOMEMADE PIZZA…EVER Brush dough liberally with olive oil or garlic oil. Spoon on pizza sauce then layer on veggies. If using, sprinkle on vegan cheese of choice. Pull parchment paper with pizza onto pizza peel. Use the peel to scoot the parchment paper onto your baking steel. Bake for 8 to 12 minutes. Remove from oven.PASTA E FAGIOLI
Instructions. Heat the olive oil in a large pot over medium heat. Add the garlic, celery, onion, basil, salt, and pepper. Cook until veggies are soft and just beginning to brown, about 5 minutes. Add the broth, tomatoes, and bay leaf. Bring to a boil. Reduce to a simmer and cook covered for 15 minutes. Remove lid, add the cannellini beans and VEGAN MEXICAN STREET CORN Instructions. Heat a large skillet over medium-high heat. Brush corn generously with garlic oil and cook until golden brown, about 7-10 minutes, turning corn frequently to ensure its browned on all sides. Corn can also be cooked on a grill or under a broiler. While corn is cooking, use a microplane to grate lime zest over cilantro (roughly 2 LOADED VEGAN BAKED POTATOES WITH CASHEW SOUR CREAM Heat tablespoon oil in a pan over medium-high heat. Add asparagus and zucchini and cook until softened and lightly browned, about 10 minutes. Add corn to pan and cook 2 minutes more. Lower heat to medium and add black eyed peas. Season with salt and pepper to taste. To assemble potatoes, top with the veggie filling, add sour cream andgarnish
20 MINUTE TEMPEH TACO MEAT Instructions. Heat olive oil in a pan over medium-high heat. Use your hands to break the tempeh into small pieces. Add onion to pan and cook until just softened, about 3 minutes. Add tempeh to pan and cook until it begins to brown, 5 - 7 minutes. Add spices to pan along with ⅓ cup of water. Stir mixture to evenly coat tempeh with spices. SOFT-BAKED VEGAN SUGAR COOKIES In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the sprinkles to the flour mixture and toss to coat. In a separate bowl, whisk together sugar with oil, water, apple cider vinegar, and vanilla extract until smooth and incorporated. DETOXIFYING CABBAGE SOUP Instructions. Heat olive oil over medium heat in a large stock pot. Add onion, garlic, salt, and pepper to pot and saute until onions are cooked down and very soft, about 10 minutes. Add remaining vegetables to pot - except for cabbage - with crushed tomatoes, vegetable broth, and bay leaf. Bring soup to a boil then lower to a simmer and cook CHICKPEA FLOUR MINI VEGGIE FRITTATAS Instructions. Preheat oven to 400 F. Combine chickpea flour, nutritional yeast, baking powder, salt, and pepper in a bowl with 2½ cups water. Whisk to combine and set aside while preparing the veggies. Heat olive oil over medium-high heat in a skillet. Add all veggies to skillet (except for green onions) and cook until veggiescook down and
TRUMPET MUSHROOM BOWLS WITH HERBED LENTILS Heat over medium and add onions to pan. Cook until onions are translucent, about 5 minutes. Turn off heat and add apple cider vinegar to pan. To serve, divide lentil and veggie mixture between two plates. Lay mushrooms on top of lentils and spoon over vinegar sauce. Garnish with cilantro and serve warm. 3.5.3226.THE MOSTLY VEGAN
A veggie-centric, mostly vegan food blog devoted to exploring the wide world of healthy and tasty, plant based recipes. PERFECT VEGAN BRAN MUFFINS Instructions. Preheat oven to 350 F. Combine flaxseed with 3 tablespoons water and set aside (this is your flax egg). Add apple cider vinegar to almond milk and set aside. Allow both to sit while you prepare the other ingredients.**. Stir together flour, wheat bran, baking powder, baking soda, and sea salt in a large bowl.CLASSIC ESCABECHE
Layer carrots, cauliflower, radishes, and jalapenos in jars. In a pot, combine vinegar, water, salt, and sugar. Bring to a boil on the stovetop then simmer until the sugar has dissolved, about 30 seconds. Pour vinegar mixture over vegetables and allow to cool for one hour before sealing and refrigerating. Escabeche is ready to eat as soon asit
THE ULTIMATE VEGAN CHOCOLATE CHIP COOKIE Instructions. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the chocolate chips and walnuts to the flour mixture and toss to coat. In a separate bowl, whisk together the sugars with the oil, water, and vanilla extract until smooth and incorporated. Add wet ingredients to the flour mixture and stir untilwell
VEGAN CRANBERRY ORANGE SCONES| THE MOSTLY VEGAN Preheat oven to 400 F. Combine flour, sugar, baking powder, and salt in a large bowl and whisk together. Add solid coconut oil to bowl and using a pastry cutter, cut the coconut oil into the dry ingredients until the mixture begins to form fine crumbs (it will look like wetsand). Stir in
VEGAN SWEET POTATO & KALE HASH Increase heat to medium-high and add sweet potatoes to skillet. Season with salt and pepper and and saute about 5 minutes until evenly browned, stirring often to prevent burning. Add maple syrup to pan and toss to coat, saute 2 minutes more. Add chipotle chili pepper and saute a minute more. Lower heat to medium and add kale to skillet. VEGGIE SPRING ROLLS WITH SPICY PEANUT DIPPING SAUCE Instructions. Bring a large pot of water to a boil. Add rice noodles and cook for 2 minutes. Remove from heat, drain and rinse under cold water to stop cooking. Trim romaine leaves to fit on the rice paper. Working with one rice paper at a time, submerge in a shallow bowl of water (a round cake pan works well) for 5 seconds. VEGAN GREEK POWER SALAD WITH LEMON OREGANO VINAIGRETTE Instructions. Rinse quinoa and combine with 1½ cups water in a saucepan. Bring to a boil, then lower to a simmer and cook, covered for 15 minutes. After 15 minutes, turn off the stove and allow the quinoa to steam covered for 5 more minutes. Using a fine mesh sieve, pour out quinoa and rinse under cold water to stop the cookingprocess.
FIVE INGREDIENT CREAMY ZUCCHINI SOUP Instructions. Heat oil in large sauté pan over medium-high heat. Add garlic and onions and sauté until softened, about 5 minutes. Add the zucchini, salt and pepper, and cook until browned, 10 minutes more. Add 4 cups broth and bring to a simmer. Cook until the zucchini is very soft, about 5 minutes. Working in batches, transfer soup to a LOADED VEGAN BAKED POTATOES WITH CASHEW SOUR CREAM Heat tablespoon oil in a pan over medium-high heat. Add asparagus and zucchini and cook until softened and lightly browned, about 10 minutes. Add corn to pan and cook 2 minutes more. Lower heat to medium and add black eyed peas. Season with salt and pepper to taste. To assemble potatoes, top with the veggie filling, add sour cream andgarnish
THE MOSTLY VEGAN
A veggie-centric, mostly vegan food blog devoted to exploring the wide world of healthy and tasty, plant based recipes. PERFECT VEGAN BRAN MUFFINS Instructions. Preheat oven to 350 F. Combine flaxseed with 3 tablespoons water and set aside (this is your flax egg). Add apple cider vinegar to almond milk and set aside. Allow both to sit while you prepare the other ingredients.**. Stir together flour, wheat bran, baking powder, baking soda, and sea salt in a large bowl.CLASSIC ESCABECHE
Layer carrots, cauliflower, radishes, and jalapenos in jars. In a pot, combine vinegar, water, salt, and sugar. Bring to a boil on the stovetop then simmer until the sugar has dissolved, about 30 seconds. Pour vinegar mixture over vegetables and allow to cool for one hour before sealing and refrigerating. Escabeche is ready to eat as soon asit
THE ULTIMATE VEGAN CHOCOLATE CHIP COOKIE Instructions. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the chocolate chips and walnuts to the flour mixture and toss to coat. In a separate bowl, whisk together the sugars with the oil, water, and vanilla extract until smooth and incorporated. Add wet ingredients to the flour mixture and stir untilwell
VEGAN CRANBERRY ORANGE SCONES| THE MOSTLY VEGAN Preheat oven to 400 F. Combine flour, sugar, baking powder, and salt in a large bowl and whisk together. Add solid coconut oil to bowl and using a pastry cutter, cut the coconut oil into the dry ingredients until the mixture begins to form fine crumbs (it will look like wetsand). Stir in
VEGAN SWEET POTATO & KALE HASH Increase heat to medium-high and add sweet potatoes to skillet. Season with salt and pepper and and saute about 5 minutes until evenly browned, stirring often to prevent burning. Add maple syrup to pan and toss to coat, saute 2 minutes more. Add chipotle chili pepper and saute a minute more. Lower heat to medium and add kale to skillet. VEGGIE SPRING ROLLS WITH SPICY PEANUT DIPPING SAUCE Instructions. Bring a large pot of water to a boil. Add rice noodles and cook for 2 minutes. Remove from heat, drain and rinse under cold water to stop cooking. Trim romaine leaves to fit on the rice paper. Working with one rice paper at a time, submerge in a shallow bowl of water (a round cake pan works well) for 5 seconds. VEGAN GREEK POWER SALAD WITH LEMON OREGANO VINAIGRETTE Instructions. Rinse quinoa and combine with 1½ cups water in a saucepan. Bring to a boil, then lower to a simmer and cook, covered for 15 minutes. After 15 minutes, turn off the stove and allow the quinoa to steam covered for 5 more minutes. Using a fine mesh sieve, pour out quinoa and rinse under cold water to stop the cookingprocess.
FIVE INGREDIENT CREAMY ZUCCHINI SOUP Instructions. Heat oil in large sauté pan over medium-high heat. Add garlic and onions and sauté until softened, about 5 minutes. Add the zucchini, salt and pepper, and cook until browned, 10 minutes more. Add 4 cups broth and bring to a simmer. Cook until the zucchini is very soft, about 5 minutes. Working in batches, transfer soup to a LOADED VEGAN BAKED POTATOES WITH CASHEW SOUR CREAM Heat tablespoon oil in a pan over medium-high heat. Add asparagus and zucchini and cook until softened and lightly browned, about 10 minutes. Add corn to pan and cook 2 minutes more. Lower heat to medium and add black eyed peas. Season with salt and pepper to taste. To assemble potatoes, top with the veggie filling, add sour cream andgarnish
VEGAN GREEK POWER SALAD WITH LEMON OREGANO VINAIGRETTE Instructions. Rinse quinoa and combine with 1½ cups water in a saucepan. Bring to a boil, then lower to a simmer and cook, covered for 15 minutes. After 15 minutes, turn off the stove and allow the quinoa to steam covered for 5 more minutes. Using a fine mesh sieve, pour out quinoa and rinse under cold water to stop the cookingprocess.
VEGGIE SPRING ROLLS WITH SPICY PEANUT DIPPING SAUCE Instructions. Bring a large pot of water to a boil. Add rice noodles and cook for 2 minutes. Remove from heat, drain and rinse under cold water to stop cooking. Trim romaine leaves to fit on the rice paper. Working with one rice paper at a time, submerge in a shallow bowl of water (a round cake pan works well) for 5 seconds. VEGAN MEXICAN STREET CORN Instructions. Heat a large skillet over medium-high heat. Brush corn generously with garlic oil and cook until golden brown, about 7-10 minutes, turning corn frequently to ensure its browned on all sides. Corn can also be cooked on a grill or under a broiler. While corn is cooking, use a microplane to grate lime zest over cilantro (roughly 2 LOADED VEGAN POT PIES WITH SPELT CRUST Add frozen broccoli, peas and corn and simmer 5 minutes more. In a separate bowl, make a roux by whisking ¼ cup flour into coconut milk until smooth. (It will be quite thick.) Add roux to pot and stir to combine. Simmer 5 minutes more until stock thickens. Season with salt and pepper to taste. Divide veggie filling between 4, 18 ounceramekins
20 MINUTE TEMPEH TACO MEAT Instructions. Heat olive oil in a pan over medium-high heat. Use your hands to break the tempeh into small pieces. Add onion to pan and cook until just softened, about 3 minutes. Add tempeh to pan and cook until it begins to brown, 5 - 7 minutes. Add spices to pan along with ⅓ cup of water. Stir mixture to evenly coat tempeh with spices. CHICKPEA FLOUR MINI VEGGIE FRITTATAS Instructions. Preheat oven to 400 F. Combine chickpea flour, nutritional yeast, baking powder, salt, and pepper in a bowl with 2½ cups water. Whisk to combine and set aside while preparing the veggies. Heat olive oil over medium-high heat in a skillet. Add all veggies to skillet (except for green onions) and cook until veggiescook down and
SOFT-BAKED VEGAN SUGAR COOKIES In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the sprinkles to the flour mixture and toss to coat. In a separate bowl, whisk together sugar with oil, water, apple cider vinegar, and vanilla extract until smooth and incorporated. VEGAN CARROT HOT DOGS Carrots should be well browned & possibly blackened in spots. To roast carrots, preheat your oven to 425 F. Remove carrots from marinade and place on a parchment lined cookie sheet. Roast for 45 to 50 minutes, until carrots are well browned on all sides. Serve carrots warm in buns and garnish with desired toppings. DETOXIFYING CABBAGE SOUP Instructions. Heat olive oil over medium heat in a large stock pot. Add onion, garlic, salt, and pepper to pot and saute until onions are cooked down and very soft, about 10 minutes. Add remaining vegetables to pot - except for cabbage - with crushed tomatoes, vegetable broth, and bay leaf. Bring soup to a boil then lower to a simmer and cook TRUMPET MUSHROOM BOWLS WITH HERBED LENTILS Heat over medium and add onions to pan. Cook until onions are translucent, about 5 minutes. Turn off heat and add apple cider vinegar to pan. To serve, divide lentil and veggie mixture between two plates. Lay mushrooms on top of lentils and spoon over vinegar sauce. Garnish with cilantro and serve warm. 3.5.3226.THE MOSTLY VEGAN
A veggie-centric, mostly vegan food blog devoted to exploring the wide world of healthy and tasty, plant based recipes. PERFECT VEGAN BRAN MUFFINS Instructions. Preheat oven to 350 F. Combine flaxseed with 3 tablespoons water and set aside (this is your flax egg). Add apple cider vinegar to almond milk and set aside. Allow both to sit while you prepare the other ingredients.**. Stir together flour, wheat bran, baking powder, baking soda, and sea salt in a large bowl.CLASSIC ESCABECHE
Layer carrots, cauliflower, radishes, and jalapenos in jars. In a pot, combine vinegar, water, salt, and sugar. Bring to a boil on the stovetop then simmer until the sugar has dissolved, about 30 seconds. Pour vinegar mixture over vegetables and allow to cool for one hour before sealing and refrigerating. Escabeche is ready to eat as soon asit
VEGAN GREEK POWER SALAD WITH LEMON OREGANO VINAIGRETTE Instructions. Rinse quinoa and combine with 1½ cups water in a saucepan. Bring to a boil, then lower to a simmer and cook, covered for 15 minutes. After 15 minutes, turn off the stove and allow the quinoa to steam covered for 5 more minutes. Using a fine mesh sieve, pour out quinoa and rinse under cold water to stop the cookingprocess.
VEGAN SWEET POTATO & KALE HASH Increase heat to medium-high and add sweet potatoes to skillet. Season with salt and pepper and and saute about 5 minutes until evenly browned, stirring often to prevent burning. Add maple syrup to pan and toss to coat, saute 2 minutes more. Add chipotle chili pepper and saute a minute more. Lower heat to medium and add kale to skillet. VEGAN CRANBERRY ORANGE SCONES| THE MOSTLY VEGAN Preheat oven to 400 F. Combine flour, sugar, baking powder, and salt in a large bowl and whisk together. Add solid coconut oil to bowl and using a pastry cutter, cut the coconut oil into the dry ingredients until the mixture begins to form fine crumbs (it will look like wetsand). Stir in
SOFT-BAKED VEGAN SUGAR COOKIES In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the sprinkles to the flour mixture and toss to coat. In a separate bowl, whisk together sugar with oil, water, apple cider vinegar, and vanilla extract until smooth and incorporated. VEGGIE SPRING ROLLS WITH SPICY PEANUT DIPPING SAUCE Instructions. Bring a large pot of water to a boil. Add rice noodles and cook for 2 minutes. Remove from heat, drain and rinse under cold water to stop cooking. Trim romaine leaves to fit on the rice paper. Working with one rice paper at a time, submerge in a shallow bowl of water (a round cake pan works well) for 5 seconds. TRUMPET MUSHROOM BOWLS WITH HERBED LENTILS Heat over medium and add onions to pan. Cook until onions are translucent, about 5 minutes. Turn off heat and add apple cider vinegar to pan. To serve, divide lentil and veggie mixture between two plates. Lay mushrooms on top of lentils and spoon over vinegar sauce. Garnish with cilantro and serve warm. 3.5.3226. DETOXIFYING CABBAGE SOUP Instructions. Heat olive oil over medium heat in a large stock pot. Add onion, garlic, salt, and pepper to pot and saute until onions are cooked down and very soft, about 10 minutes. Add remaining vegetables to pot - except for cabbage - with crushed tomatoes, vegetable broth, and bay leaf. Bring soup to a boil then lower to a simmer and cookTHE MOSTLY VEGAN
A veggie-centric, mostly vegan food blog devoted to exploring the wide world of healthy and tasty, plant based recipes. PERFECT VEGAN BRAN MUFFINS Instructions. Preheat oven to 350 F. Combine flaxseed with 3 tablespoons water and set aside (this is your flax egg). Add apple cider vinegar to almond milk and set aside. Allow both to sit while you prepare the other ingredients.**. Stir together flour, wheat bran, baking powder, baking soda, and sea salt in a large bowl.CLASSIC ESCABECHE
Layer carrots, cauliflower, radishes, and jalapenos in jars. In a pot, combine vinegar, water, salt, and sugar. Bring to a boil on the stovetop then simmer until the sugar has dissolved, about 30 seconds. Pour vinegar mixture over vegetables and allow to cool for one hour before sealing and refrigerating. Escabeche is ready to eat as soon asit
VEGAN GREEK POWER SALAD WITH LEMON OREGANO VINAIGRETTE Instructions. Rinse quinoa and combine with 1½ cups water in a saucepan. Bring to a boil, then lower to a simmer and cook, covered for 15 minutes. After 15 minutes, turn off the stove and allow the quinoa to steam covered for 5 more minutes. Using a fine mesh sieve, pour out quinoa and rinse under cold water to stop the cookingprocess.
VEGAN SWEET POTATO & KALE HASH Increase heat to medium-high and add sweet potatoes to skillet. Season with salt and pepper and and saute about 5 minutes until evenly browned, stirring often to prevent burning. Add maple syrup to pan and toss to coat, saute 2 minutes more. Add chipotle chili pepper and saute a minute more. Lower heat to medium and add kale to skillet. VEGAN CRANBERRY ORANGE SCONES| THE MOSTLY VEGAN Preheat oven to 400 F. Combine flour, sugar, baking powder, and salt in a large bowl and whisk together. Add solid coconut oil to bowl and using a pastry cutter, cut the coconut oil into the dry ingredients until the mixture begins to form fine crumbs (it will look like wetsand). Stir in
SOFT-BAKED VEGAN SUGAR COOKIES In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the sprinkles to the flour mixture and toss to coat. In a separate bowl, whisk together sugar with oil, water, apple cider vinegar, and vanilla extract until smooth and incorporated. VEGGIE SPRING ROLLS WITH SPICY PEANUT DIPPING SAUCE Instructions. Bring a large pot of water to a boil. Add rice noodles and cook for 2 minutes. Remove from heat, drain and rinse under cold water to stop cooking. Trim romaine leaves to fit on the rice paper. Working with one rice paper at a time, submerge in a shallow bowl of water (a round cake pan works well) for 5 seconds. TRUMPET MUSHROOM BOWLS WITH HERBED LENTILS Heat over medium and add onions to pan. Cook until onions are translucent, about 5 minutes. Turn off heat and add apple cider vinegar to pan. To serve, divide lentil and veggie mixture between two plates. Lay mushrooms on top of lentils and spoon over vinegar sauce. Garnish with cilantro and serve warm. 3.5.3226. DETOXIFYING CABBAGE SOUP Instructions. Heat olive oil over medium heat in a large stock pot. Add onion, garlic, salt, and pepper to pot and saute until onions are cooked down and very soft, about 10 minutes. Add remaining vegetables to pot - except for cabbage - with crushed tomatoes, vegetable broth, and bay leaf. Bring soup to a boil then lower to a simmer and cookABOUT ME
About Me. Oh, hey there. I’m Kristie, a born and bred California girl with a pretty healthy love of food and formerly schizophrenic diet. I’ve been a picky eater, a meat eater, a vegetarian, a meat eater again, a vegetarian again, and now a mostly vegan. FOOD - THE MOSTLY VEGAN Weeknight Lentil Bolognese. Lentil Loaf with Classic Brown Onion Gravy. Jackfruit Taquitos with Southwest Dipping Sauce. Barbecue Ranch Tempeh Burgers. Very Green Pasta Salad. Cauliflower Steaks with Lentils & Pistachio Mint Pesto. Three Bean Chili. BLT Savory Oatmeal. Game Day Nachos with Chipotle Cashew Queso. LOADED VEGAN BAKED POTATOES WITH CASHEW SOUR CREAM Heat tablespoon oil in a pan over medium-high heat. Add asparagus and zucchini and cook until softened and lightly browned, about 10 minutes. Add corn to pan and cook 2 minutes more. Lower heat to medium and add black eyed peas. Season with salt and pepper to taste. To assemble potatoes, top with the veggie filling, add sour cream andgarnish
VEGAN MEXICAN STREET CORN Instructions. Heat a large skillet over medium-high heat. Brush corn generously with garlic oil and cook until golden brown, about 7-10 minutes, turning corn frequently to ensure its browned on all sides. Corn can also be cooked on a grill or under a broiler. While corn is cooking, use a microplane to grate lime zest over cilantro (roughly 2 20 MINUTE TEMPEH TACO MEAT Instructions. Heat olive oil in a pan over medium-high heat. Use your hands to break the tempeh into small pieces. Add onion to pan and cook until just softened, about 3 minutes. Add tempeh to pan and cook until it begins to brown, 5 - 7 minutes. Add spices to pan along with ⅓ cup of water. Stir mixture to evenly coat tempeh with spices. CHICKPEA FLOUR MINI VEGGIE FRITTATAS Instructions. Preheat oven to 400 F. Combine chickpea flour, nutritional yeast, baking powder, salt, and pepper in a bowl with 2½ cups water. Whisk to combine and set aside while preparing the veggies. Heat olive oil over medium-high heat in a skillet. Add all veggies to skillet (except for green onions) and cook until veggiescook down and
LOADED VEGAN POT PIES WITH SPELT CRUST Add frozen broccoli, peas and corn and simmer 5 minutes more. In a separate bowl, make a roux by whisking ¼ cup flour into coconut milk until smooth. (It will be quite thick.) Add roux to pot and stir to combine. Simmer 5 minutes more until stock thickens. Season with salt and pepper to taste. Divide veggie filling between 4, 18 ounceramekins
SOFT-BAKED VEGAN SUGAR COOKIES In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the sprinkles to the flour mixture and toss to coat. In a separate bowl, whisk together sugar with oil, water, apple cider vinegar, and vanilla extract until smooth and incorporated. VEGAN PASTA E CECI, PASTA WITH CHICKPEAS Add vegetable broth and garbanzo beans to pot. Bring to a boil, reduce heat, and simmer for 15 minutes. Meanwhile, cook pasta according to package directions. Remove bay leaf and rosemary sprigs. Transfer 1½ - 3 cups (depending on desired thickness of sauce, I usually go with 2½) chickpea and veggie mixture to a food processor or blender and FIVE INGREDIENT CREAMY ZUCCHINI SOUP Instructions. Heat oil in large sauté pan over medium-high heat. Add garlic and onions and sauté until softened, about 5 minutes. Add the zucchini, salt and pepper, and cook until browned, 10 minutes more. Add 4 cups broth and bring to a simmer. Cook until the zucchini is very soft, about 5 minutes. Working in batches, transfer soup to aTHE MOSTLY VEGAN
A VEGGIE CENTRIC, VEGAN RECIPE BLOG DEDICATED TO MAKING HEALTHY FOOD CHOICES MORE DELICIOUS.__ Navigation
* Home
* About Me
* Food
* Contact
CINNAMON PEAR BUCKWHEAT MUFFINS WITH PECAN STREUSEL10/16/17
Finally, a new recipe post! I apologize for the delay but it’s been a rough few (pregnant) weeks dealing with a cracked rib that made taking blog photos kind of impossible. These fall inspired muffins were worth the wait though, I promise. Packed with sweet pear chunks and cinnamon spice, they’re made with a combo of spelt and buckwheat flours and piled high with a pecan streusel. I’ve also tested these with oat flour swapped out for the spelt flour – making them completely gluten free – and as a loaf cake. Instructions for all versions are below (I should mention that they’re equally delicious with chopped apple folded into the batter instead of pear), and I honestly can’t say which one is my favorite. Whether you go with the original or gluten free option, both are incredibly moist and deliver the perfect muffin crumb. I give full credit to the buckwheat flour in both versions (also gluten free), which thanks to some amazing baking alchemy makes everything better, like my GLUTEN FREE BUCKWHEAT PANCAKES. Add
to that the combo of cinnamon and pear and you’ve got fall in a muffin wrapper. Oh, and let’s not forget that delicious pecan studded streusel. Seriously, I will never make muffins sans streusel topping again. Baked up as a loaf cake, this makes the perfect baked good to bring along to a crisp October brunch or to savor alongside a piping hot mug of coffee on a cool November afternoon. (Am I painting an idyllic fall scene here, or what? Nevermind that it’s still in the high 80’s here in SoCal, a girl can daydream.) However you enjoy these muffins, you can feel good knowing that despite seeming uber indulgent (that streusel) these are actually pretty damn healthy. The spelt and buckwheat flours pack a real fiber punch and then you’ve got flax eggs, healthy fat from unrefined coconut oil and pecans, and natural sweetness from applesauce and pear. All very good things because I’ve been whipping up a batch of these muffins twice a week since mid-September and each and every delicious morsel has been consumed sans a single ounce of guilt. Can’t get enough muffins? Check out my PERFECT BRAN MUFFINSor the OG
muffin recipe from the very beginnings of The Mostly Vegan, my COFFEEHOUSE ZUCCHINI CARROT SPICE MUFFINS.
Expecting this babe in one week you guys (eeps!) so, you know, think of me – elbow deep in spit up and diapers – while enjoying these muffins. I’ll happily accept baked good deliveries if anyone is feeling extra generous. Cinnamon Pear Buckwheat Muffins with Pecan StreuselIngredients
Pecan Streusel
* ⅓ cup spelt flour (or sub with oat flour to make gluten free) * ¼ cup packed organic brown sugar * ½ cup raw pecans, roughly chopped * 2 tablespoons unrefined coconut oil, melted * ½ teaspoon cinnamon* pinch of sea salt
Muffins
* 1 medium sized pear (I used Bartlett), unpeeled & chopped (or sub with 1 apple, unpeeled & chopped) * 1 cup spelt flour (or sub with 1 cup oat flour to make glutenfree)
* ¾ cup buckwheat flour * ½ cup plus 2 tablespoons organic brown sugar * ½ cup unsweetened almond milk * 2 tablespoons ground flaxseed * ¼ cup unsweetened applesauce * ¼ cup unrefined coconut oil, melted * 1 teaspoon apple cider vinegar * 1 teaspoon vanilla extract * 2 teaspoons cinnamon * 1 teaspoon baking powder * ½ teaspoon baking soda * ½ teaspoon sea saltInstructions
Pecan Streusel
* Mix together all dry ingredients then add coconut oil. Stir until coconut oil is well distributed and mixture is clumpy. Set aside.Muffins
* Preheat oven to 350 F. Combine flaxseed with 5 tablespoons water and set aside (this is your flax egg). Add 1 teaspoon apple cider vinegar to almond milk and set aside. (Make sure almond milk is at room temperature so it will not cause the coconut oil to harden when mixed.) Allow both to sit for at least 10 minutes to allow flax egg to thicken and almond milk to curdle. * Whisk together spelt and buckwheat flours, baking powder, baking soda, cinnamon and sea salt in a bowl. In a separate bowl whisk together brown sugar sugar, flax egg, almond milk, applesauce, coconut oil and vanilla extract. Add wet mixture to dry ingredients and mix. Fold in chopped pear. * Place paper cupcake liners in a standard muffin tin. Scoop batter by quarter cupfuls into muffin tin. Top each muffin with roughly 1 tablespoon streusel mixture. Lightly press streusel into batter. Bake for 25 minutes until a toothpick inserted in the center come out clean. Remove from the oven and allow to cool completely beforeserving.
Loaf Cake
* To makes as a loaf cake, grease a 9x5 inch loaf pan with coconut oil. ( You can place a long strip of parchment paper overlapping two sides of the pan to help lift the loaf out once cooled.) Pour batter into pan then top with streusel, lightly pressing streusel into top ofloaf.
* Bake at 350 F for 50 minutes. Allow loaf to cool completely beforeremoving from pan.
3.5.3226
9 Comments
Next Page »
More about me...
CONNECT WITH ME
MORE VEGAN YUMMIES
*
Cinnamon
Pear Buckwheat Muffins with Pecan Streusel*
Carrot Hot Dogs
*
Grilled
Caesar Salad with Garlic Tahini Dressing*
Dark
Chocolate Orange Cupcakes* Orange
Spiced Edamame
FAVORITE RECIPES
*
Spinach
Artichoke Dip
*
Apple Cider
Green Beans
*
Lentil
Loaf with Classic Brown Onion Gravy*
Ultimate
Vegan Chocolate Chip Cookies*
Cranberry
Orange Scones
© themostlyvegan 2021Details
Copyright © 2024 ArchiveBay.com. All rights reserved. Terms of Use | Privacy Policy | DMCA | 2021 | Feedback | Advertising | RSS 2.0