Enjoy the last summer's sweet cherries with this simple recipe. This sweet and sour cherry appetizer is a perfect side dish. MY LATEST VIDEO CHERRY APPETIZER INGREDIENTS Fresh cherries Fresh tarragon Cane sugar Peppercorns White vinegar HOW TO MAKE CHERRY APPETIZER Wash and dry cherries. Cut each cherry stem in half. Wash and dry tarragon. Wash and dry the jars. Place the cherries in the jars. Put sugar, tarragon and peppercorns inside of the jar. Boil the vinegar for 10 minutes. Pour enough vinegar that the fruit completely immersed. Leave the jars in a dark place to cool completely. Seal the jars, place in the refrigerator. The cherries are ready in 2 ...
CAULIFLOWER FRITTERS
Choose any color of cauliflower-white, purple, sunny orange, lime green-to make this baked fritters. Sea salt for sprinkling will contribute an appealing mineral taste and additional crunch to the fritters. MY LATEST VIDEO VEGAN CAULIFLOWER FRITTERS INGREDIENTS Cauliflower Vegan egg Onion: chopped onion Flour Salt and pepper HOW TO MAKE CAULIFLOWER FRITTERS Place the cauliflower into a processor and process. Transfer the cauliflower into a mixing bowl. Add chopped onion, flour, salt and pepper. Place greased crumpet ring on a pan (medium heat). Cook about 5 minutes each side. I hope you will love this Cauliflower Fritters recipe because it's: Simple Quick and ...
VEGAN ICE CREAM
This Vegan Ice Cream recipe is rich, creamy, dairy-free frozen dessert. If you like, garnish with berries, fruits and rosemary. Cool off all summer long with these easy frosty treat. MY LATEST VIDEO VEGAN ICE CREAM INGREDIENTS Coconut Milk: canned coconut milk Soy Milk Canola Oil Xanthan Gum Food coloring (optional) HOW TO MAKE VEGAN ICE CREAM Process soy milk, coconut milk, agave, canola oil and xanthan gum in a blender. Add food coloring (if using). Chill in the refrigerator for 3 hours. Once the ice cream chilled, prepare in an ice cream maker. I hope you will love this Vegan Ice Cream recipes because it's: Simple Easy to make Dairy-free and delicious! Other ...
GLAZED CARROTS
This recipe for Glazed Carrots make an appealing side dish. You can substitute carrots for turnips; Glaze the carrots with cane sugar to enhance its natural sweetness. MY LATEST VIDEO HEALTHY GLAZED CARROTS INGREDIENTS Carrots: baby carrots Vegan butter Cane sugar Salt HOW TO MAKE GLAZED CARROTS Bring a large pot of water to boil. Boil the carrots for 10 minutes. Melt the vegan butter in a frying pan, add the carrots and cook for 10 minutes. Lower the heat, sprinkle sugar and cook, until the sugar coats the carrots and it begins to brown. Season with salt and pepper, and serve. I hope you will love these Glazed Carrots because it's: Easy to make Simple Quick and ...
CAULIFLOWER GRATIN
When you are craving classic French Cauliflower Gratin and it is almost dinnertime, this remarkably easy recipe will put cauliflower dish on the table in record time. MY LATEST VIDEO HEALTHY CAULIFLOWER INGREDIENTS Cauliflower Vegan Bechamel Sauce: easy vegan béchamel recipe could be found in these post. Breadcrumbs HOW TO MAKE HEALTHY CAULIFLOWER GRATIN Bring a saucepan to boil. Add cauliflower and cook for 3 minutes. Drain and cool under cold water. Drain again and set aside. Cook vegan Bechamel sauce. Preheat the oven. Arrange cauliflower on a baking dish. Spread Béchamel sauce over the cauliflower, and sprinkle with the bread crumbs. Bake for 15-20 minutes ...
VEGAN CHEESEBURGER CUPCAKES
This classic Vegan Cheeseburger dish features vegan ground beef, cheese, tomato sauce and pickles. As a cupcakes it makes a charming presentation and a perfect snack or lunch dish . MY LATEST VIDEO VEGAN CHEESEBURGER INGREDIENTS Vegan mince beef Tomato sauce Vegan cheese Pickles Dough: you could use pizza dough(recipe could be found here). VEGAN CHEESEBURGER MINCE BEEF INGREDIENTS Vegan ground beef Onion Smoked paprika Vegan bouillon powder Za'atar Liquid smoke (optional) Fresh thyme (optional) HOW TO MAKE VEGAN CHEESEBURGER CUPCAKES Roll out the dough into a rectangle shape. Brush tomato sauce on the top, place vegan mince beef (cooked), pickles and vegan ...
GOLDEN GAZPACHO
What makes the tomatoes the show-off in this simple soup is their striking gold color, while bell pepper adds an unexpected spicy note. Try serving this Golden Gazpacho as an appetizer in shot glass, garnished with fresh herbs. MY LATEST VIDEO GOLDEN GAZPACHO INGREDIENTS Pepper: yellow bell pepper Tomatoes: yellow tomatoes Cucumber Onion: yellow sweet onion Garlic Fresh water HOW TO MAKE GOLDEN GAZPACHO Peel tomatoes, garlic and onion. Peel the cucumber, cut lengthwise and scoop out seeds. Remove seeds from pepper. Finely chop all the vegetables. Add prepared vegetables to a blender, add water, pepper and salt. Blend on a high speed for 3-5 ...
APRICOT CREAM MOUSSE
This creamy Apricot mousse (or Verrine d'abricot) features golden apricots and vegan cream. The cream mousse is best served with quartered apricots and cane sugar sprinkled on the top. MY LATEST VIDEO Apricot mousse is more technique than effort. In fact, you may have this short list of ingredients on hand. Just mix all the ingredients together to create this rich and indulgent desert. VEGAN APRICOT CREAM INGREDIENTS Fresh apricots Water Cane sugar Vegan cream: you could use full-fat coconut milk Almond extract Agar-agar powder HOW TO MAKE EASY APRICOT MOUSSE Combine the apricots and cane sugar (2 tbsp of sugar set aside). Puree using immersion blender. Set ...
SAUTEED TOMATOES
Pesto with distinctive flavor of basil coats this quick saute of yellow cherry tomatoes. Naturally sweet tomatoes contrasts beautifully with pesto which brings a salty edge to it. MY LATEST VIDEO SAUTEED TOMATOES WITH PESTO INGREDIENTS Yellow cherry tomatoes Olive oil Salt and pepper Vegan pesto: how to make vegan pesto recipe could be found in these post. HOW TO MAKE EASY SAUTEED TOMATOES In a frying pan, heat olive oil. Add the tomatoes, salt and saute until the tomatoes are warmed through and their skins are just beginning to split. Remove the pan from the heat and stir in the pesto. Serve at room temperature. I hope you will ...
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