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rest 10 minutes.
RECIPES - ISA CHANDRA MOSKOWITZ Recipes Sausage Oatmeal Pancakes Truffled Almond Alfredo With Really Garlicky Broccoli Pepita Dill Havarti Classic Carrot Cake The Best Vegan Mashed Potatoes EVER MEMBERS ONLY VEGAN MEATLOAF In a small pot, bring 3 cups of water to boil with 2 bay leaves. Turn off the heat, mix in the TVP and let it sit for about 10 minutes until soft and spongy. Pour into a fine mesh strainer and let cool. Remove bay leaves. Preheat oven to 350 F. In a mixing bowl mash the lentilsinto a
VEGAN STEAK & ONIONS Drizzle about 2 tablespoons of olive oil into the pan. Add onions and a small pinch of salt and sear the onions for about 3 minutes. Add the garlic and a little more oil if needed and cook for about 2 more minutes, stirring often. Add the wine and stir to deglaze and reduce, about 3 minutes. Mix in the miso to dissolve. VEGAN CHAI SPICE SNICKERDOODLES Directions. Preheat oven to 350 F. Line 2 large baking sheets with parchment paper. Mix the topping ingredients together on a dinner plate. Set aside. In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix for at least a minute, until it resembles applesauce. Then mix in vanilla. VEGAN EARL GRAY CHAI PANCAKES In a large mixing bowl, sift together flour, baking powder, ginger, cardamom, cinnamon, black pepper, sugar and salt. Make a well in the center. Measure the milk into a measuring cup. Add the vinegar to the milk and let curdle a minute. Add the milk mixture, 1 cup of tea mixture, safflower oil and vanilla to the well. VEGAN EGGPLANT-POTATO MOUSSAKA Prepare the vegetables: Preheat the oven to 400°F. Line three large baking sheets with parchment paper, and generously oil the sheets with olive oil. Wash the eggplant and zucchini, and trim the stems. Scrub and peel the potatoes. Slice the eggplant, zucchini, and potatoes lengthwise into approximately 1⁄4-inch-thick slices. VEGAN FRIED TOFU EGGS Spray the pan with cooking spray. Use a 1/4 cup measuring cup filled about 3/4 of the way and pour into the pan in a circle, leaving a hole in the middle. Fill the hole with about a tablespoon of yolk. Depending on the side of the pan you can do 3 to 5 eggs per round. Letit
ANCHO LENTIL TACOS
1/2 teaspoon salt. First combine all of the ingredients for the spice mix and set aside. Also, keep a cup of water within reach, you’ll need to add splashes as you cook. Preheat a large skillet over medium-high heat. Sautee the onion and garlic in the oil with a SAUERKRAUT MUSHROOM SOUP (SHCHI) Simmer the soup for 35 to 40 minutes or until the parsnips are tender. Remove the bay leaves, turn off the heat and season with cracked black pepper and salt if necessary and garnish with parsley. Allow soup to cool 5 minutes before serving. Top each bowlful with a generous tablespoon of vegan sour cream. ISA CHANDRA MOSKOWITZ Combine flour, oats, baking powder and salt in a mixing bowl. Make a well in the center and add milk, applesauce, oil, sugar and vanilla. Use a rubber spatula to stir the wet a bit to combine, then incorporate it with the dry, mixing just until everything is moistened. Fold cool, crumbled sausages into the batter. Let batterrest 10 minutes.
RECIPES - ISA CHANDRA MOSKOWITZ Recipes Sausage Oatmeal Pancakes Truffled Almond Alfredo With Really Garlicky Broccoli Pepita Dill Havarti Classic Carrot Cake The Best Vegan Mashed Potatoes EVER MEMBERS ONLY VEGAN MEATLOAF In a small pot, bring 3 cups of water to boil with 2 bay leaves. Turn off the heat, mix in the TVP and let it sit for about 10 minutes until soft and spongy. Pour into a fine mesh strainer and let cool. Remove bay leaves. Preheat oven to 350 F. In a mixing bowl mash the lentilsinto a
VEGAN STEAK & ONIONS Drizzle about 2 tablespoons of olive oil into the pan. Add onions and a small pinch of salt and sear the onions for about 3 minutes. Add the garlic and a little more oil if needed and cook for about 2 more minutes, stirring often. Add the wine and stir to deglaze and reduce, about 3 minutes. Mix in the miso to dissolve. VEGAN CHAI SPICE SNICKERDOODLES Directions. Preheat oven to 350 F. Line 2 large baking sheets with parchment paper. Mix the topping ingredients together on a dinner plate. Set aside. In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix for at least a minute, until it resembles applesauce. Then mix in vanilla. VEGAN EARL GRAY CHAI PANCAKES In a large mixing bowl, sift together flour, baking powder, ginger, cardamom, cinnamon, black pepper, sugar and salt. Make a well in the center. Measure the milk into a measuring cup. Add the vinegar to the milk and let curdle a minute. Add the milk mixture, 1 cup of tea mixture, safflower oil and vanilla to the well. VEGAN EGGPLANT-POTATO MOUSSAKA Prepare the vegetables: Preheat the oven to 400°F. Line three large baking sheets with parchment paper, and generously oil the sheets with olive oil. Wash the eggplant and zucchini, and trim the stems. Scrub and peel the potatoes. Slice the eggplant, zucchini, and potatoes lengthwise into approximately 1⁄4-inch-thick slices. VEGAN FRIED TOFU EGGS Spray the pan with cooking spray. Use a 1/4 cup measuring cup filled about 3/4 of the way and pour into the pan in a circle, leaving a hole in the middle. Fill the hole with about a tablespoon of yolk. Depending on the side of the pan you can do 3 to 5 eggs per round. Letit
ANCHO LENTIL TACOS
1/2 teaspoon salt. First combine all of the ingredients for the spice mix and set aside. Also, keep a cup of water within reach, you’ll need to add splashes as you cook. Preheat a large skillet over medium-high heat. Sautee the onion and garlic in the oil with a SAUERKRAUT MUSHROOM SOUP (SHCHI) Simmer the soup for 35 to 40 minutes or until the parsnips are tender. Remove the bay leaves, turn off the heat and season with cracked black pepper and salt if necessary and garnish with parsley. Allow soup to cool 5 minutes before serving. Top each bowlful with a generous tablespoon of vegan sour cream.CHOCOLATE BABKA
Preheat the oven to 375°. Brush each loaf with a little milk. Bake the loaves in the center of the oven for about 45 minutes, until puffed and well browned. Let cool slightly, then use the parchment paper to lift the babkas out of the pans and onto a rack set over a baking sheet. Discard the paper. SUNDRIED TOMATO MAC & CHEEZE Directions. Put everything in a blender and, uh, blend. Until totally smooth. Cook noodles in salted water, drain them and return the pot. While still hot, add the sauce and mix with a rubber spatula. Taste for salt, I didn’t need any because miso and sundrieds werePORCINI RAMEN
Preheat a wok or very wide pot over low heat and use 2 tablespoons of oil to toast the garlic until nice and golden. Be very careful not to burn, it should only take 2 minutes or so. Have a plate ready, and use a thin, slotted spatula to transfer the toasted garlicSANCTUARY DIP
This can take up to 5 minutes depending on the strength of your blender. Add the onion powder, veg broth powder, garlic powder and salt, and pulse to combine. Transfer mixture to a bowl and mix in the dried dill. Taste for salt and seasonings. Seal tightly and chill forat least an hour.
BRUSSEL SPROUT FRIED RICE Now add the rice, red pepper flakes and the remaining 2 teaspoons oil and cook for about 5 minutes, tossing often. Add the Brussels mixture back to the pan, and drizzle in the soy sauce, lime juice and agave. Cook for 3 more minutes or so, until rice is lightly browned. Taste for salt. Serve with plenty of QUARTER POUNDER BEET BURGER Olive oil for the pan. Peel beets and shred with the shredder attachment of your food processor, then set aside. Change the attachment to a metal blade. Pulse the brown rice, shredded beets and lentils about 15 to 20 times, until the mixture comes together, but still has texture. It should look a lot like ground meat: PUFFY PILLOW PANCAKES Preheat the pan over medium-low heat and let the batter rest for 10 minutes. Lightly coat the pan in oil. Add 1/3 cup of batter for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 3 minutes orso.
CHIPOTLE MAC & CHEESE WITH ROASTED BRUSSEL SPROUTS Directions. Preheat the oven to 425 F for the brussels, and prepare a pot of salted water for the pasta. In the meantime, prep the brussels and make the sauce.Line a large baking sheet with parchment paper. Toss the quartered brussel sprouts with olive oil and a dash of salt. Bake for 18 minutes, until lightly browned. SAUERKRAUT MUSHROOM SOUP (SHCHI) Simmer the soup for 35 to 40 minutes or until the parsnips are tender. Remove the bay leaves, turn off the heat and season with cracked black pepper and salt if necessary and garnish with parsley. Allow soup to cool 5 minutes before serving. Top each bowlful with a generous tablespoon of vegan sour cream. CHICKPEA SALAD SAMMICHES Ingredients. 1 1/2 cups cooked chickpeas (a 15 oz can rinsed and drained) 1/4 cup vegan mayo, homemade or storebought. 1 medium carrot, peeled and very finely chopped (almost minced) 1 stalk celery, finely chopped. 2 tablespoons onion flakes. Salt and pepper to taste For the sammiches: Sliced tomatoes. Romaine lettuce. ISA CHANDRA MOSKOWITZ Combine flour, oats, baking powder and salt in a mixing bowl. Make a well in the center and add milk, applesauce, oil, sugar and vanilla. Use a rubber spatula to stir the wet a bit to combine, then incorporate it with the dry, mixing just until everything is moistened. Fold cool, crumbled sausages into the batter. Let batterrest 10 minutes.
RECIPES - POST PUNK KITCHEN Never miss a recipe, join my mailing list . Skip to primary navigation; Skip to main content; Skip to primary sidebar; Searchrecipes
BOOKS - ISA CHANDRA MOSKOWITZ Welcome to the new Post Punk Kitchen, Check out Isa’s new cookbook!ANCHO LENTIL TACOS
1/2 teaspoon salt. First combine all of the ingredients for the spice mix and set aside. Also, keep a cup of water within reach, you’ll need to add splashes as you cook. Preheat a large skillet over medium-high heat. Sautee the onion and garlic in the oil with a QUARTER POUNDER BEET BURGER Olive oil for the pan. Peel beets and shred with the shredder attachment of your food processor, then set aside. Change the attachment to a metal blade. Pulse the brown rice, shredded beets and lentils about 15 to 20 times, until the mixture comes together, but still has texture. It should look a lot like ground meat: DOUBLEBATCH CHICKPEA CUTLETS 1 teaspoon paprika. 1/2 teaspoon dried sage. Olive oil for pan frying. Optional ingredients: 4 cloves garlic, pressed or grated with a Microplane grater. 1 teaspoon grated lemon zest. In a mixing bowl, mash the chickpeas together with the oil until no whole chickpeas are PUFFY PILLOW PANCAKES Preheat the pan over medium-low heat and let the batter rest for 10 minutes. Lightly coat the pan in oil. Add 1/3 cup of batter for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 3 minutes orso.
MAC & SHEWS
Stream in the cashew sauerkraut mixture, and whisk until well incorporated. Add the tumeric, black pepper, nutritional yeast if using, salt and fresh lemon juice. Heat through and stir occasionally, allowing the mixture to thicken. Preheat oven to 350 F and lightly grease an 11 x 13 casserole with olive oil.JUST CHOCOLATE CAKE
1/4 teaspoon salt. Preheat oven to 350?F. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla and almond extract and mix well. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.GREEN LASAGNA ROLLS
ISA CHANDRA MOSKOWITZ Welcome to the new Post Punk Kitchen, Check out Isa’s new cookbook! RECIPES - POST PUNK KITCHEN Never miss a recipe, join my mailing list . Skip to primary navigation; Skip to main content; Skip to primary sidebar; Searchrecipes
BOOKS - ISA CHANDRA MOSKOWITZ Welcome to the new Post Punk Kitchen, Check out Isa’s new cookbook!ANCHO LENTIL TACOS
Mexican here, living in Chicago, and let me tell you; these taste like my abuelita made them. REALLY freaking good. A lot of my Mexican friends and family ask me how I can eat Latino food without meat, and this recipe comes to mind every time. QUARTER POUNDER BEET BURGER 1 1/4 cups cooked, cooled brown rice (see recipe notes above) 1 cup cooked brown or green lentils, cooled, drained well 1 cup shredded beets 1/2 teaspoon saltMAC & SHEWS
Serves 8 Time: 1 hour || Active time: 30 minutes. I don’t think vegans ever get sick of Mac & Cheese, or, “Cheeze” or whatever. One of the first recipes I ever tried was from one of my all time favorites, the New Farm Cookbook. DOUBLEBATCH CHICKPEA CUTLETS I made these for the first time tonight (so amazing!) and I fried half the batch per the directions, and the other half I threw on a baking sheet without any additional oil and baked at 400 degrees for about 20-25 minutes (sorry, didn’t use a timer, but I took them out when the top looked like it had a crust similar to the ones where I had followed the exact recipe). PUFFY PILLOW PANCAKES Makes 6 Pancakes Time: 30 minutes. I miss NYC the most during the holidays. Any holiday, really, but mostly on Jewish Xmas. If you’re not familiar with Jewish Xmas, itJUST CHOCOLATE CAKE
I’ve made this awesome cake a couple of times in a rice cooker and it’s turned out perfectly. I have a Zojirushi rice cooker (with cake setting) and I found that using the cake setting (45 mins) once and then adding 20 minutes of cooking time on top was the best result.GREEN LASAGNA ROLLS
BOOKS - ISA CHANDRA MOSKOWITZ Welcome to the new Post Punk Kitchen, Check out Isa’s new cookbook! ABOUT - ISA CHANDRA MOSKOWITZ Isa’s Story. The most important things to know about me: I was born and raised in Brooklyn, I love cats and I love to feed people, myself included. I’m a cooking show addict and I also love to watch Law & Order with my mom and make Instagram stories about eyeliner from time to time. I split my time between Omaha and Brooklyn. VEGAN CHAI SPICE SNICKERDOODLES Directions. Preheat oven to 350 F. Line 2 large baking sheets with parchment paper. Mix the topping ingredients together on a dinner plate. Set aside. In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix for at least a minute, until it resembles applesauce. Then mix in vanilla.ISA DOES IT
In ISA DOES IT, the beloved cookbook author shares 150 new recipes to make weeknight cooking a snap. Mouthwatering recipes like Sweet Potato Red Curry with Rice and Purple Kale, Bistro Beet Burgers, and Summer Seitan Saute with Cilantro and Lime illustrate how simple and satisfying meat-free food can be. The recipes are supermarket friendlyand
CHOCOLATE BABKA
Preheat the oven to 375°. Brush each loaf with a little milk. Bake the loaves in the center of the oven for about 45 minutes, until puffed and well browned. Let cool slightly, then use the parchment paper to lift the babkas out of the pans and onto a rack set over a baking sheet. Discard the paper. VEGAN STEAK & ONIONS Drizzle about 2 tablespoons of olive oil into the pan. Add onions and a small pinch of salt and sear the onions for about 3 minutes. Add the garlic and a little more oil if needed and cook for about 2 more minutes, stirring often. Add the wine and stir to deglaze and reduce, about 3 minutes. Mix in the miso to dissolve.GREEN LASAGNA ROLLS
Assemble and bake: Preheat oven to 350 F. Lightly grease a 9×13 inch casserole dish with olive oil. Spread 3 tablespoons of ricotta mixture evenly over each lasagna noodle, leaving a little room around the side edges and 1/2 inch at each end. Scatter about 3JUST CHOCOLATE CAKE
1/4 teaspoon salt. Preheat oven to 350?F. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla and almond extract and mix well. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. SAUERKRAUT MUSHROOM SOUP (SHCHI) Simmer the soup for 35 to 40 minutes or until the parsnips are tender. Remove the bay leaves, turn off the heat and season with cracked black pepper and salt if necessary and garnish with parsley. Allow soup to cool 5 minutes before serving. Top each bowlful with a generous tablespoon of vegan sour cream. MARBLED BANANA BREAD Mash the banana in a large mixing bowl until relatively smooth. It should take 3 average sized ones, but spoon the mashed ‘nanas into a measuring cup to make sure, then return to the mixing bowl. Beat in the sugar, canola oil, milk and vanilla. Now add the flour, baking soda and salt and gently mix just to incorporate.POST PUNK KITCHEN
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We are all born growing out our bangs. - Wednesday Aug 7 - 4:56amGreen Lasagna Rolls
Pasta rolled up with garlicky spinach, pesto, and ricotta will fulfill your wildest dreams.ISA DOES IT
The new book is finally out! Beautifully illustrated, hardcover and ready to get all messed up in your kitchen.Order it like NOW!
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