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Recipes
Roasted Sweet Potatoes With Honey
By blum099
1.Preheat oven to 375 degrees F
- 4 sweet potatoes, peeled and cut into 1-inch cubes
- 1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
- 1/4 cup honey
- 2 teaspoons ground cinnamon
- Salt and freshly ground black pepper
Tart:Almond Pear Tartlets with Cinnamon-Caramel Cream
By blum099
Yield: 6 servings (3 tartlets) Per serving (1/2 tartlet): 252 calories, 9
- For the crusts:
- Almond Pear Tartlets with Cinnamon-Caramel Cream
- by Amber Shea @Almost Vegan
- Almond Pear Tartlets with Cinnamon-Caramel Cream
- raw, dairy-free, egg-free, gluten-free, grain-free, soy-free, low-fat, no added sugars
- 3/4 3/4 3/4 cup almond flour (or ground almonds)
- 1/2 1/2 1/2 cup pitted dates
- Big pinch of sea salt
- For the filling:
- 2/3 2/3 2/3 cup almond milk (or any other nondairy milk)
- 1/3 1/3 1/3 cup pitted dates
- 1/2 1/2 1/2 teaspoon lemon juice
- 1/2 1/2 1/2 teaspoon vanilla extract
- 1/4 1/4 1/4 teaspoon ground cinnamon
- 1/8 1/8 1/8 teaspoon ground ginger (optional)
- Pinch Pinch of sea salt
- 1 1 1 tablespoon melted coconut oil
- 2 2 2 large, ripe pears, peeled, cored, and thinly sliced
Chipotle Olive Foccacia
By blum099
Combine the warm water, yeast and sugar in a small bowl, allow to sit until the yeast beings to bubble, about 10 mi...
- 1 3/4 cup of very warm water
- 5 cups of AP flour and more for dusting
- 1 package of active yeast
- 1 1/2 TBSP sugar
- 3/4 cup of Devo Chipotle Olive Oil
- 1 TBSP olive juice (straight from the jar)
- 1 tsp sweet paprika
- 1 TBSP kosher salt
Teiglach
By blum099
1 hrs Prep: 25 min. Cook: 30 min
- Ingredients
- 2 large eggs beaten
- 2 tablespoons vegetable oil
- 1 1/2 cups flour, all-purpose or more
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
Roasted Brussels Sprouts With Pistachios and Cipollini Onions
By blum099
1. Preheat oven to 375 degrees
- 3 cups Brussels sprouts, cleaned and halved
- 1 cup cipollini onions or shallots, peeled and quartered
- 1/2 cup raw pistachios
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt
- 3 tablespoons olive oil
- Pinch of chili flakes
- 3 tablespoons sherry wine (or vegetable stock if omitting alcohol)
Buffalo Cauliflower “Chicken” Sandwich (Vegan)
By blum099
1. Preheat oven to 400 degrees F
- 1 medium head of cauliflower
- 1/2 cup unsweetened plain almond milk
- 2 to 3 TB buffalo sauce (depending on how spicy you want it)
- 1/2 cup chickpea/garbanzo flour
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp fine sea salt
- dash cayenne pepper
- 2 whole wheat hamburger buns
- sandwich fixings- lettuce, red onion, tomato, and vegan ranch for me!
- Directions
Dakkochi (Korean Skewered Chicken
By blum099
1. Mix everything in a freezer bag and marinate for at least an hour
- 1 pound chicken breast (cut into bite sized pieces)
- 3 cloves garlic (grated)
- 1 inch ginger (grated)
- 1/2 small onion (grated)
- 1/2 Asian pear (grated)
- 1/4 cup soy sauce
- 1/2 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 green onions (chopped)
- 1/4 teaspoon pepper
Chicken: Smoked Paprika Chicken
By blum099
Baking sheet and foil. If using breast meat, you will also need a cutting board, plastic wrap, a mallet, and a bast...
- 2 lbs. boneless, skinless chicken thighs or breasts
- 2 tbsp smoked paprika, or more if needed
- 1 tbsp + 1 tsp garlic salt, or to taste-- if you're sensitive to salt, use less (if you don't have garlic salt on hand, substitute 1 tsp garlic powder, 1 tsp dried parsley and 3/4 tsp salt)
- 3 tbsp extra virgin olive oil, or more if needed (only for chicken breasts)
- YOU WILL ALSO NEED
Catalan Asparagus Vinagrette
By blum099
1. Bring a large pot of salted water to a boil
- Kosher salt, to taste
- 2 1/2 lb. asparagus spears, trimmed
- 7 tbsp. extra-virgin olive oil
- 3 tbsp. capers, drained
- 2 tbsp. fresh lemon juice
- 2 tbsp. finely chopped parsley
- 2 plum tomatoes, cored and finely chopped
- 1/2 red onion, minced
- Kosher salt and freshly ground black pepper, to taste
- 2 hard-boiled eggs, cut into wedges
Vegan Cioppino with Roasted "Crab" and Fried Oregano
By blum099
Preheat oven to 400 degrees F
- 1/4 cup Extra Virgin Olive Oil, plus more for frying Oregano (about 1/2 cup)
- 1 medium Onion, finely chopped
- 6 cloves Garlic, minced or pressed
- 1 cup Organic Dry White Wine
- 2 cups Vegan Clam Juice (recipe follows)
- 2 15 oz cans Chopped Tomatoes in Juice
- 1 cup Water
- 2 Bay Leaves
- 1/2 cup tightly packed fresh Italian Parsley
- Crushed Red Pepper Flakes, to taste
- Kosher Salt, to taste
- 2 batches of Vegan Crab (recipe follows)
- 1 loosely packed cup of Fresh Oregano Leave