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Garlic and Rosemary Bread:
- 1 cup water (not hot, not cold)
- 1 Tbsp white sugar
- 1 Tbsp active dry yeast
- 3/4 tsp salt
- 1/4 cup olive oil
- 2 1/4 cups all purpose or bread flour
- 1 tbsp olive oil ( for bottom of skillet )
- 2 garlic cloves
- 2 sprigs fresh rosemary, chopped ( or 1 tsp dried)
https://thefoodcharlatan.com/garlic-and-rosemary-skillet-bread-recipe/
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Greenbean casserole
1 pound green beans, rinsed, trimmed and cut in half
Sea salt and black pepper
2 Tbsp vegan butter or olive oil
2 cloves garlic, minced
1 cup finely chopped mushrooms (button, baby bella, or cremini)
2 Tbsp all-purpose flour
3/4 cup vegetable broth
1 cup unsweetened plain almond milk
1 1/2 cups crispy fried onions (I love Trader’s Brand - check ingredients to ensure vegan friendly), divided
https://minimalistbaker.com/vegan-green-bean-casserole/
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Deviled potatoes
About 12 Baby Red or Red Fingerling Potatoes halved, steamed & centers scooped out
1/4 C Vegan Mayonnaise
1 Tbsp Yellow Mustard
Splash of Almond Milk if it's too thick to pipe
Salt and Pepper to taste
1/4 tsp Paprika plus more for garnish
Chives or Parsley for garnish
https://theveglife.com/vegan-deviled-potatoes/
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Peanut butter cup cheesecake
Chocolate Crust
1 1/4 cup almonds
1 cup medjool dates
2 1/2 Tbs raw cacao powder
Dash of salt
Splash of water
Peanut Butter Cream Layer
2 cans coconut milk, solid cream only
Heaping 1/2 cup natural peanut butter
1/3 cup + 2T maple syrup
1/2 cup + 1 Tbs coconut oil
1 Tbs vanilla
Chocolate Layer
1/3 cup chocolate chips (I used Enjoy Life)
1 Tbs raw cacao powder, to taste
https://mywholefoodlife.com/2017/03/05/peanut-butter-cup-cheesecake/
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