dishesrecipes06

Oven Roasted Creamy Cauliflower Soup ⁣⁣ Ingredients:⁣⁣ 2 small (300g) onions, chopped ⁣⁣ 3 cloves of garlic⁣⁣ 300g (12oz) cauliflower, chopped ⁣⁣ 1 cup plant milk⁣⁣ 1.5 cups vegetable stock (add more according to your preference)⁣⁣ 1 tsp maple syrup (optional)⁣⁣ Olive oil⁣⁣ Salt & black pepper ⁣⁣ ⁣⁣ Method:⁣⁣ 1. Preheat oven to 200C/400F. ⁣⁣ 2. Place onion, garlics, and cauliflower in a large oven dish. Mix well with 2-3 Tbsp. olive oil and 1/2 tsp salt ⁣⁣ 3. Roast them for about 40 minutes or until vegetables are tender and golden.⁣⁣ 4. Transfer roasted veggies, veggie stock and maple syrup to a blender and add milk. Blend until smooth.⁣⁣ 5. Pour the mixture into a saucepan and warm it up. Add salt and pepper to taste.⁣⁣ Source this recipe here

Leftover Mashed Potato Pancakes With Cheese INGREDIENTS 2 cups cold mashed potatoes 2 large eggs 2 oz finely shredded cheddar cheese 6 tablespoons flour or more depending on how creamy your potatoes are Oil or nonstick cooking spray, for frying INSTRUCTIONS Make potato cake batter: Stir the mashed potatoes, eggs, cheese and flour together in a large bowl. Start with 6 tablespoons of flour and add more if needed. You should end up with a slightly sticky, soft dough that can be shaped into disks. Shape cakes: With a cookie scoop, scoop out balls from the potato dough and flatten them into thick discs between damp hands. Making your hands slightly wet will prevent the dough from sticking to them. Cook cakes: Heat the oil or nonstick cooking spray in a large frying pan over medium heat. Place the potato cakes in the hot frying pan and cook them until golden brown on either side, about 3-5 minutes each. Serve hot. NOTES Don’t let the cakes stand for too long once their cooked, as they will

Tangerine pound cake INGREDIENTS: 1/2 cup melted vegan butter or margarine 1/2 cup sugar of choice Juice and pulp of 1 tangerine 1/2 cup unsweetened vegan yogurt 1 tbsp vanilla extract 1 tsp orange peel 2 cups of flour 2 tsp baking powder Pinch of salt Juice of 1 tangerine for cake wash Orange peel for the top Icing: 1/2cup powdered sugar + 5tbsp soy milk ⠀ METHOD: 1. Mix well all the wet ingredients for the batter and then add flour, baking powder and salt. 2. Bake it at 180C (356F) for 40minutes 3. Poke whole in the cake and pour tangerine juice on it and let it soak and cool 4. Mix powdered sugar with the milk for icing and pour on the cake when it’s cooled, grate some orange peel on it This article and recipes adapted from this   site

Vegan Mars Bars BASE 2 cups oats 10 dates 1 tbsp coconut oil CHOCOLATE NOUGAT 1 cup peanutbutter 1/2 cup agave syrp 1 cup oat milk 1 tbsp cacao powder TOPPING 80g melted vegan chocolate . 1. For the base. Mix the ingredients together (I just do it with my hands🙈). Chill in the refridge. 2. For the nougat, blend together and pour over the base. Freeze. 3. Melt the chocolate and pour over! Keep in the redfridge and enjoy! This article and recipes adapted from this site

Chocolate Cherry Zucchini Cake Ingredients 350  gr (12.5 oz) zucchini 100  gr (3.5 oz) whole cane sugar 250  gr (9 oz) spelt flour 1  packet of baking soda 3 Tbsp  cocoa 1 tsp  vanilla extract (or the pulp of  1  vanilla pod) 100  ml (3.5 oz) neutral oil (i.e. canola oil) 100  gr (3.5 oz) dark chocolate (and some more for the glaze) 100  gr (3.5 oz) fresh cherries (and some more for decoration) 100  ml (3.5 oz) sparkling water 1 Tbsp  apple cider vinegar Instructions Preheat the oven to 180°C (356°F) Finely grate the zucchini, put them into a kitchen towel or paper towel and drain as much fluid as possible. Break the chocolate into pieces and melt them. Pit the cherries and cut them into small pieces. Put flour, sugar, baking powder, cocoa and vanilla into a bowl and mix well. Then add oil, sparkling water and cider vinegar and stir into a smooth dough. Slowly fold in chocolate and cherries. Grease a loaf pan and put dough inside. Bake for 40-50 minutes – check with stick if well done.

Fluffy Vegan Vanilla Sponge Cake Ingredients 400 g white bakers flour 1 tsp  baking soda 250 gram s brown sugar Pinch salt 200 g vegan butter 150 mL aquafaba (water from a can of chickpeas) 50gram s rice malt syrup 3 tsp  pure vanilla extract 200 mL soy milk Instructions Preheat oven to 180 degrees C (360F), or 160 decrees C fan forced. Grease 2 x 7 1/2 inch can pans, and line with baking paper. Set aside. Sift flour and baking soda into a medium sized bowl, and salt and mix well. Set aside. In a second bowl, add the aquafaba and beat until light and fluffy (using electric beaters this will take around 4 minutes). Set aside. Grab large mixing bowl, and add vegan butter, vanilla and sugar, and use electric beaters to whip until creamed. Next, add the whipped aquafaba to the butter mixture and beat for an extra 1-2 minutes, or until well combined. Finally, add the dry ingredients and very gently fold through the wet ingredients, only until just combined. Pour batter evenly between the tw

Strawberry Santa Hats for Christmas Ingredients Strawberries ( depending on how many hats you want to make) Apricot gel or White chocolate candy melts ( Basically anything that is sticky) Dessicated Coconut Steps Cut the top of the strawberry to form a flat base for the hat Melt White chocolate candy melts ( if using) Dip base of strawberry into gel or candy melts Dip base into desiccated coconut. The coconut should be stuck onto the gel or candy coating. Top with a marshmallow. Enjoy! Source this recipe here

Lofthouse Style Soft Sugar Cookies Cookies 1 cup granulated sugar 12 tablespoons unsalted butter, softened 2 eggs 1/2 cup full fat sour cream 1 teaspoons vanilla extract 3 1/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Red gel food color Green gel food color Buttercream frosting 12 tablespoons butter, softened 2 1/2 cups powdered sugar 1 teaspoon clear vanilla extract 1-2 tablespoons milk or cream Christmas-themed confetti sprinkles Make the cookies:  Cream the sugar and butter together until smooth. Add the eggs, sour cream and vanilla. In a separate bowl, sift together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix well. Dough will be soft and sticky. Divide the dough in half. Return half the dough to the mixing bowl and add red food color; mix well. Turn the red dough out onto a piece of waxed paper and wrap. Wash the mixing bowl and return the remaining dough to the bowl. Ad

Homemade Vegan Pizza Recipe: Dough 3 cups flour (360g) 1 packet of yeast 1 tbsp sugar 1 1/2 tbsp olive oil 1 cup warm water 1/2 tsp salt Vegan Cheese 1/2 cauliflower (375g) 3.5 tbsp tapioca flour 1 tbsp nutritional yeast 2 tsp salt 1/2-1 cup non-dairy milk, unsweetened and no flavor Pizza Sauce 3/4 cup tomato sauce 1/4 tsp garlic powder 1/4 tsp parsley 1/4 oregano A pinch red pepper flakes METHOD Warm the water up to 110-115F (43-46C). Pour the sugar and yeast packet int the water and set it aside for 10 minutes. The yeast will get foamy and start to smell. Sift in 1/2 the flour and salt into a big bowl. I like to add the flour in halves so I do not add too much. Some days you may need more or less flour. Add the olive oil and activated yeast in. Begin to gently mix. Continuously adding in the rest of the flour and mixing. The dough should look somewhat sticky. With clean hands and a clean, floured surface begin to knead the dough. You will only knead it for about a minute. If you find

Rich and creamy vegan mushroom pasta 3 Tbsp (45g) Vegan Butter 1 Onion (Finely Chopped) 18oz (500g) Mushrooms (Sliced) 1 Tbsp Crushed Garlic 1 tsp Dried Oregano 4 Tbsp All Purpose Flour 1 14oz (400ml) Can Coconut Milk 1/3 cup (80ml) Vegetable Stock 1/2 tsp Salt 1 tsp Black Pepper 1 tsp Dijon Mustard For the Pasta: 1/2 Pack (~9oz/250g) Penne Pasta Source this recipe here

Cincinnati Chili Recipe INGREDIENTS For the chili: 2 pounds ground beef (80:20 is good) 1 (6-ounce) can tomato paste 4 cups water 1 (8-ounce) can tomato sauce 1 large onion, minced (about 3 cups) 6 cloves garlic, minced 3 tablespoons chili powder 1 teaspoon cumin 1 teaspoon cinnamon 3/4 teaspoon ground allspice 1/4 teaspoon ground cloves 1/2 teaspoon cayenne 2 teaspoons kosher salt 2 tablespoons Worcestershire sauce 1 tablespoon apple cider vinegar 1 ounce unsweetened chocolate, optional Options for serving: Oyster crackers Finely shredded mild cheddar cheese 1 (15.5-ounce) can small red kidney beans, drained and warmed Minced yellow onion Hot cooked spaghetti METHOD 1 Cook the tomato paste:  Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the tomato paste to the dry pot and cook, constantly scraping the bottom with a wooden spoon or silicone spatula, until the tomato smells rich and toasty and you start to see browned (not burned) patches in the bottom of the

Garlic Butter Herb Steak And Mushrooms Ingredients 1   tablespoon   olive oil 1   tablespoon   butter 6   ounce   mushrooms   sliced 3   garlic cloves   minced 1   teaspoon   thyme   chopped 1   teaspoon   rosemary   chopped 1   teaspoon   oregano   chopped 2   lean New York Steak strip steaks salt and pepper Garlic Butter Compound: ¼   cup   softened butter 3   garlic cloves   minced 1   teaspoon   thyme   chopped 1   teaspoon   rosemary   chopped 1   teaspoon   oregano   chopped Instructions In a large cast iron skillet over medium-high heat, add olive oil and butter, mushrooms, garlic, thyme, rosemary, and oregano. Cook for about 3 minutes or until tender. Remove and set aside on a plate. Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to the desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well. Right before the steaks are done, make the garlic butter

Chocolate sheet cake INGREDIENTS 2 cups spelt flour 2 cups coconut sugar 2/3 cup cocoa powder 2 tsp baking powder 1 tsp baking soda pinch sea salt 1 cup soya milk 1 1/4 cup boiling water 2/3 cup veg oil 2 tsp vanilla extract/paste . Frosting . 2/3 cup coconut milk 2 cups dairy free choc chips 120g vegan cream cheese . Preheat oven to 180•c and line a 9x13” tin. Add all dry cake ingredients to a large bowl and mix well with a whisk to combine. Pour in liquid ingredients and vanilla paste and stir well to a smooth batter. Pour into prepared tin and bake for 30 mins, until the top is firm and shiny. Set aside to cool. In a heat proof bowl over a small pan of simmering water, melt coconut milk and choc chips together, stirring regularly to form a smooth ganache. Allow to cool for 15 mins then add to a bowl or stand mixer. Whisk for 5 mins, until fluffy. Add in vegan cream cheese and whip for a further 5 mins until super fluffy and creamy. Spread on top of cooled sheet cake and sprinkle wit

Chocolate Pudding Cake INGREDIENTS • 5 dl coconut milk • 2 dl water • 70 g unrefined sugar • a pinch of salt • 45 g cacao powder • 120 g dark chocolate • 1 tsp agar agar METHOD 1. Place milk, water, sugar and salt in a saucepan and heat over medium heat. 2. In a bowl, whisk cacao powder with 4 tbsp of water until lumps free then pour into the milk mixture and stir. 3. Add in the chocolate and stir until dissolved. 4. Place agar agar in a glas, add in 1 tbsp of water, stir and pour into the chocolate mixture. 5. Bring the mixture to a boil and boil for 1-2 minutes. 6. Pour the mixture into a mold, let it cool completely and let it rest in the fridge for 3-4 hours. 7. ENJOY Source this recipe here

Chocolate Chip Cookies Recipe INGREDIENTS 2 1/2 (350g) cups all-purpose four 2 tablespoons nonfat milk powder 1 teaspoon salt 1 teaspoon baking soda 3/4 cup (150g) granulated sugar 3/4 cup (161g) dark brown sugar 1 cup (2 sticks, or 8 ounces) unsalted butter, very soft 2 large eggs 1 teaspoon vanilla extract 12 ounce bag (about 2 cups) semisweet chocolate chips METHOD 1 Mix the dry ingredients:  In a small mixing bowl, combine the flour, milk powder, salt, and baking soda and whisk to mix. Set aside. 2 Mix the sugars and the butter:  With an electric mixer or in a stand mixer with a beater attachment, beat together the granulated sugar, brown sugar, and softened butter on medium speed until combined, 30 to 60 seconds. Pick out any large pebbles of hard brown sugar that you see. Scrape down the sides of the bowl and the beaters. 3 Mix in the eggs and vanilla:  Add the two eggs and vanilla to the butter-sugar mixture and beat at medium speed until no clumps or streaks remain, 10 to 20 se