Taste test: 13 Bitchin’ Sauces & Dips | hot for food
Popular Vegan Recipes
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3y ago
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VEGAN TTEOKBOKKI RECIPE & MUKBANG (SPICY RICE CAKE + NOODLES) // Munching Mondays Ep.66
Popular Vegan Recipes
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3y ago
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ONE-INGREDIENT CANCER FIGHTING JUICE RECIPE | Exotic Fruit for Health & Healing | FullyRaw Vegan
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3y ago
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Homemade Pasta
Popular Vegan Recipes
by admin
3y ago
Let’s make homemade pasta! If you have flour, two eggs, a splash of olive oil, and a bit of salt, you can do it right now. You don’t need special Italian pasta flours to make great homemade pasta, and you don’t need to worry if you don’t have a pasta maker. You can make pasta by hand with a basic rolling pin. I make pasta at home all the time, and this has become my go-to “everyday” recipe. It makes a wonderful, versatile dough that you can roll out into a range of noodles and shapes. What you’ll find here is my basic pasta dough and process. The basics. Beyond that, I’m going to give you an ..read more
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Easy Graham Cracker Recipe & Vegan S’mores
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3y ago
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Taste test: fiery hot Peatos | hot for food
Popular Vegan Recipes
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3y ago
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Fresh Mint Chip Frozen Yogurt
Popular Vegan Recipes
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3y ago
This mint chip frozen yogurt recipe from the Sprouted Kitchen Cookbook is brilliant. The recipe combines two parts Greek yogurt with one part cream to make a luscious mint-blasted treat. I shared this gem of a recipe back in 2012 and noticed a lot of you were still searching for it this summer. I thought I’d update the post today, give you a peek, and include some updated links to Sprouted Kitchen.  First off, the frozen yogurt is a breeze to make. Sara uses fresh mint, and then boosts it with a bit of mint extract. Brown rice syrup is used as the sweetener – rich and malty in flavor, wi ..read more
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Peace, Love & Energy Dip
Popular Vegan Recipes
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3y ago
I’m going to share the best thing in my refrigerator right now. It’s a dip, and I can’t get enough of it. If you can imagine an updated version of the virtuous hippie spreads found for decades in California grocery co-ops and farmers’ markets — that’s what I was going for. The base is a trifecta of creamy ripe avocado, nuts (cashews or almonds), and chickpeas. Citrus juice kicks in with acidity from orange and lime. And I raided the spice drawer after that – cayenne, curry powder, and ginger all play for keeps here. A Versatile Dip (or Spread!) This is a hardworking dip. It’s great with baked ..read more
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Taste test: vegan doughnuts (Ronald’s in Las Vegas) | hot for food
Popular Vegan Recipes
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3y ago
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Spaghetti with No-Cook Sauce
Popular Vegan Recipes
by admin
4y ago
You can tell by the streak of tomato recipes here lately, I’m in the thick of it. And today is no exception. I made this for dinner last night, and if you have a box of spaghetti and some good tomatoes you’re half way there. What you see is a tangle of spaghetti, olives, nuts, vegetables, and torn mozzarella in a no-cook, lemon-zested tomato sauce. It’s bright, summery, colorful food, easy to adapt based on what you have on hand. The key? Make it on an extra hot night when tomato season is at its maximum. And don’t even mess around if your tomatoes aren’t on point. So Many Variations! This is ..read more
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