Orange and pomegranate rise to the occasion for festive winter gathering. Serve this chicken and pomegranate salad as a starter, or pair with a main meal. MY LATEST VIDEO VEGAN CHICKEN AND ORANGE INGREDIENTS Spinach Cucumber Vegan chicken Vegan cheese Orange Pomegranate seeds Shallots Olive oil Balsamic vinegar HOW TO MAKE CHICKEN AND ORANGE SALAD In a large serving bowl, toss together spinach (chopped), cucumber (chopped) and vegan chicken. Add the orange segments to the bowl. To make the dressing, in a blender, combine olive oil, orange juice, balsamic vinegar, salt and pepper (to taste). Process until smooth. Pour the dressing over the salad. Add the ...
GLAZED POTATO SALAD
The warm flavors of spices dominate this salad. This version of salad is packed with spinach, cucumber and scallions. MY LATEST VIDEO GLAZED POTATO SALAD INGREDIENTS Potato Olive oil, sesame oil, cane sugar, salt, turmeric, curry powder, smoked paprika and black pepper Spinach Scallions Cucumber HOW TO MAKE GLAZED POTATO SALAD Preheat the oven. Line a baking sheet with a parchment paper. In a small bowl, mix together olive oil, sesame oil, cane sugar, salt, turmeric, curry powder, smoked paprika and black pepper. Cut potatoes into cubes. Add the olive oil mixture and stir to coat well. Place potatoes cubes in a single layer on the baking sheet. Bake for 15-20 minutes ...
APPLE CHUTNEY
This is quite possible one of the easiest chutney recipe you can make. Apple and onion are bound together with spices. MY LATEST VIDEO APPLE CHUTNEY INGREDIENTS Apples Onion Vegan butter Olive oil Apple vinegar Water Cane sugar Salt Mustard seed Dried mint Dried thyme HOW TO MAKE APPLE CHUTNEY In a saucepan combine vinegar, water, cane sugar, salt and mustard seeds. Bring to a boil. Remove from the heat and set aside. In a large saucepan melt the butter with olive oil. Add onions and cook, until tender. Add apples and vinegar mixture. Bring to a boil over high heat, reduce the heat and simmer, uncovered, until apples are just tender. Add dried mint and thyme, and ...
VEGAN SALMON
These Vegan Salmon recipe is easy to make and you will be surprised by how close the texture and taste to the original fish. MY LATEST VIDEO VEGAN SALMON INGREDIENTS Carrot Nori sheets Olive oil Soy sauce Cane sugar Salt Lemon juice Dried dill Smoked paprika Dijon mustard HOW TO MAKE VEGAN SALMON Steam carrot ( it should be soft but still firm) or boil it. In a mixing bowl combine olive oil, soy sauce, cane sugar, salt, lemon juice, dijon mustard, dried dill and smoked paprika. Arrange half of nori sheet on the bottom of container. Add 1 tbsp of olive oil mixture. Shave long ribbons of the carrot using vegetable peeler. Arrange on the top of nori sheets. Pour ...
PLUM CHUTNEY
This Plum Chutney combines sweet ripe plums, kumato tomatoes, garlic and Italian parsley. MY LATEST VIDEO PLUM CHUTNEY INGREDIENTS Plums: cherry plums (pitted and coarsely chopped) Kumato tomato Garlic Italian parsley Cane sugar Salt and pepper White vinegar HOW TO MAKE PLUM CHUTNEY Bring plums, tomato, garlic, cane sugar and vinegar to a boil; reduce heat and simmer for 10 minutes, until fruits begin to soften. Add salt and pepper; simmer, stirring constantly, 5-10 minutes or until thick. Stir in parsley. Remove from heat. I hope you will love these Plum Chutney recipe because it's: Simple and versatile (goes well with many dishes and sandwiches)! Other ...
VEGAN EGG SALAD SANDWICH
This fragrant Vegan Egg Salad sandwich combines tofu egg scramble, spinach and homemade mango chutney. MY LATEST VIDEO VEGAN EGG SALAD INGREDIENTS Tofu egg scramble: firm tofu, olive oil, onion, coconut milk and spices (turmeric, vegetable broth powder, pepper and smoked paprika) Spinach Mango Chutney: recipe could be found here HOW TO MAKE VEGAN EGG SALAD SANDWICH To make tofu egg scramble: Heat the olive oil in a skillet over a medium heat. Add chopped onion and fry for 3-5 minutes. Add crumbled tofu and spices. Cook, stirring frequently for 3-5 minutes. Add coconut milk and cook for 5 additional minutes ( water should be overrated and the mixture should become soft ...
EASY MANGO CHUTNEY
This Mango Chutney is easy to make and you will need just simple ingredients. MY LATEST VIDEO EASY MANGO CHUTNEY INGREDIENTS Mango Onion Garlic Ginger Cane sugar Vegetable broth White vinegar Pectin HOW TO MAKE MANGO CHUTNEY Bring the vinegar to boil in a saucepan and boil for 3-5 minutes. Chop onion and garlic. Peel mango and cut into cubes. Grate ginger. Add the cane sugar, onion and garlic to the vinegar and cook for 5 minutes. Pour in the vegetable stock. Add the mango, ginger and pectin. Let simmer, until thick consistency is obtained. I hope you will love these Mango Chutney recipe because it's: Quick and easy and versatile! Other recipe to ...
VEGAN CUCUMBER MOUSSE
In this Vegan Cucumber Mousse, dairy-free cheese mousse with cucumber tartar paired with a layer of cucumber jelly. MY LATEST VIDEO VEGAN CUCUMBER MOUSSE INGREDIENTS Pickled cucumbers: cucumbers, white wine, sugar, balsamic vinegar, corn syrup and mustard seeds Cucumber tartare: cucumbers, mint, olive oil, salt and pepper Cheese mousse: almond flour, water, cornstarch, agar-agar powder, nutritional yeast, salt, grape seed oil and lemon juice. Cucumber jelly: cucumber, mint, agar-agar and salt HOW TO MAKE CUCUMBER MOUSSE To make pickled cucumbers: Cut the cucumbers lengthwise into 1/16 in. slices. In a saucepan over a medium heat, bring the vinegar, wine, sugar and corn ...
ROASTED POTATO SALAD
This Roasted Potato Salad is easy to prepare, crispy skin potatoes, paired with creamy rich flavor dressing. MY LATEST VIDEO ROASTED POTATO SALAD INGREDIENTS Potatoes Olive oil Salt and pepper Dressing: aquafaba, vinegar, grape seed oil, salt and pepper, cane sugar, dijon mustard, parsley, green onions and garlic HOW TO MAKE VEGAN ROASTED POTATO SALAD Preheat the oven 365F. Cut the potatoes and arrange on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper. Roast until the skin are golden. To make the dressing: blend aquafaba, vinegar, grape seed oil, cane sugar, salt, and dijon mustard using immersion blender for 3-5 minutes. Add parsley, green ...
- 1
- 2
- 3
- …
- 6
- Previous Entries
