Thumbs up for #homemade#vegan#baileys This stuff is deadly!!!!! 😋 .
Super easy Recipe:
1 can coconut milk
1 can coconut cream
1/2 sugar (I used coconut sugar)
1 cup of coffee
3/4-1 cup of Irish whiskey .
Warm up the coconut milk and add the sugar. Whisk for about 10 minutes to reduce the liquid. Remove from heat and add coffee and then Jameson whiskey. Then add some more whiskey 😂 It’s good. I promise. ☺️
"With the mouth into the swamp"
As salad: celery, strawberry raspberry, blueberry, arugula.
For the dressing: avocado, olive oil, soy sauce, lime, ginger, honey, cumin, black pepper. "Avec la bouche dans le marais"
Comme salade: céleri, fraise, framboise, myrtille, roquette.
Pour la vinaigrette: avocat, huile d'olive, sauce soja, citron vert, gingembre, miel, cumin, poivre noir. "Con la bocca nella palude"
Come insalata: sedano, fragola, lampone, mirtillo, rucola.
Per il condimento: avocado, olio d'oliva, salsa di soia, lime, zenzero, miele, cumino, pepe nero. "Con la boca en el pantano"
Como ensalada: apio, frambuesa, fresa, arándano, rúcula.
Para el aderezo: aguacate, aceite de oliva, salsa de soja, lima, jengibre, miel, comino, pimienta negra. "De boca no pântano"
Como salada: aipo, framboesa, mirtilo, rúcula.
Para o molho: abacate, azeite, molho de soja, limão, gengibre, mel, cominho, pimenta preta.
Jared made this delicious and filling pasta by veganizing a Paula Deen recipe called Alice Jo’s Spaghetti Sauce. 😋 It’s oil free, gluten free, vegan, and tastes just like the spaghetti sauce we grew up eating. 😍 He swapped out the meat for @lightlifefoods crumbles and the Worcestershire sauce for a vegan version of it. 🍝 He also used @eatbanza noodles to make it gluten free. We also added lots of cayenne pepper into the sauce because we like things extra spicy now. 🔥 Proof that you can veganize pretty much anything. 💚👨🏻🍳🌱
VEGAN MINCE PIES 🥧
As promised, here is my flaky Mince Pie recipe. They’re so delicious, no one would tell they were vegan friendly too 😉
🎄175g plain flour
🎄25g icing sugar
🎄75g coconut oil, cold
Preheat the oven to 200c/180c fan and place a flat baking sheet on the middle shelf. Blend these ingredients in a food processor and then slowly pour in 100ml cold water until it comes together to form a dough. Take it out and roll into a ball. Wrap the pastry in cling film and pop in the fridge for 15 minutes while you make the filling.
🎄250g mincemeat (I used @tescofood)
🎄1 medium apple
Grate the apple and stir into the mincemeat.
Once the pastry is cold, use a dusting of icing sugar to roll it out to about 2mm thick. Cut twelve 9cm rounds and push each one into the bottom of a non-stick muffin tin. Prick the bottoms with a fork then fill with the mincemeat mixture. Use the rest of the pastry to cut out stars for the top. Once you’ve added the stars, they’re ready for the oven. Place on top of the preheated baking sheet and bake for about 15 minutes.
Leave to cool for a few minutes before trying to remove them from the tin. Finish with a dusting of icing sugar 🤗
Please share your creations with #foodwithrhi 🥧
MAPLE PEANUT PANCAKES ✨ these are a super fun variation on my standard vegan pancake recipe and I am very happy to share them with u 🙏🏻 to make: blend 1 banana, 1/2 cup @sibberi maple water, 2 tbsp maple syrup + 1 tbsp @goodhemp hemp oil ~ add to 1 cup flour (I used wholemeal but GF works too), 1/2 tsp cinnamon, 1 tsp baking powder and pinch salt 🍁 cook for 2-3 minutes on each side and top with sliced banana, peanut butter and granola ✨ HAPPY FRIDAY PALS!
Cemitas de canela veganas .....
1 taza de harina germinada o avena,
1 cucharadita de canela molida,
1/2 cucharadita de polvo para hornear,
pisca de bicarbonato sódico,
pisca de sal,
2 cucharadas de linaza molida,
Azúcar de coco para endulzar o puedes usar lo que prefieras,
2 cucharaditas de @aceiteoleico
un chorrito de leche de almendras,
1 cucharadita de vainilla,
Preparación revolver los ingredientes secos y enseguida agregar la vainilla, el aceite y el chorrito de leche para formar una masa con la ayuda de una cuchara y amasar un poquito, luego en una tabla de madera espolvorear un poquito de harina de la que usaste, pon la masa en la tabla y la pasas por la harina dándole unas vueltas a nuestra bolita de masa, luego la dejas reposar por 15 minutos y con un cuchillo la partes en cuatro partes, con la alluda de las manos forma la cemitas para luego llevarlas a hornear a 350 grados por 15 minutos ........
Y todavía les debo la receta del pie de calabaza, si puedo se las paso hoy .....
Nyder lige et par af dem her ✌🏼👅 hvid chokolade og cremet kokosfyld er den bedste kombination! Opskriften finder du på min blog, den hvide chokolade er købt fra Ichoc og kan købes hos @greenos.dk #vegan
If you haven't checked the recipe video I posted in my story last night go take a look. I go over all the ingredients and steps in the recipe and add a few anecdotes that I think you'll find amusing 😊. Let me know what you think. As promised though, here is a breakdown of everything you need to make this masterpiece come to life. I'll just say, adding the artichoke and herb cashew "cheese" from @nutsforcheese was such a key piece to this recipe so make sure you pick it up, I used it for both the tomato soup and grilled cheese. Sooooo good!! 😋👌.
For the tomato soup you'll need...
1 tsp parsley
1/2 tsp marjoram
1/4 tsp paprika
1 cup vegan boullion (your choice; I used Luda's vegtable concentrated boullion mix)
2 cans of crushed tomatoes (you could use whole tomatoes but who has time for that 😉)
3 cloves garlic (minced)
1 1/2 cup water
1/3 cup cashews
1/2 tsp stevia (aka sugar)
1 tsp salt
1 tbsp Nuts for Cheese Artichoke and Herb cashew "cheese"
For the grilled "cheese" you'll need...
Vegan butter (I used @meltorganic butter)
Sliced vegan "cheese" (I only use Earth Island @followyourheart; for this recipe I used cheddar)
Some more @nutsforcheese Artichoke and Herb cashew "cheese" spread
Sliced bread (your choice; I used Ancient Spelt from Honest Wellness)
1️⃣ Add tomatoes, parsley, marjoram, paprika, garlic, water and vegan boullion to the slow cooker; cook for 60 min on high.
2️⃣ At the 30 min mark, place cashews in water and let sit for 30 min (to soften them up for the next step)
3️⃣ Then, add cashews, stevia and salt to a blender (or in my case, the magic bullet) along with 1 cup of the tomato soup and blend until the cashews are fine. Then, add back to the slow cooker with 1 tbsp of the Artichoke and Herb cashew "cheese" and cook for another 60 min.
4️⃣ After 45 min passes, start making the grilled cheese. Spread the Artichoke and Herb cashew "cheese" on both sides of the bread, add 1 slice of Earth Island's cheddar "cheese" slice; close the sandwich and spread MELT butter on the top and bottom of the sandwhich and pan fry on a grill (or non-stick pan)
5️⃣ Plate and enjoy 😊
☁️ ☁️ the creamiest, dreamiest homemade no-strain-necessary raw vanilla CASHEW MILK that has changed my LIFE. #drama 🥛
This was my first time actually making my own nut milk (that autocorrects to “but milk” 100% of the time and I’m always so tempted to leave it) and to say the least I’m never going back. It’s SO EASY, tastes better than the store-bought kind and uses 2-4 ingredients, whereas most store bought nut milks have 10+. You can use this same recipe (plus straining at the end) for homemade almond milk! 🤸♀️🤸♀️
To make this I just used: • 1.5 cups of raw cashews, soaked overnight (you can soak them for just 2-3 hours) and drained + rinsed
• 2.5 cups of water (use 3-3.5 cups for thinner milk)
• 1 tsp pure vanilla extract • 1/4 tsp cinnamon (optional)
• also optional: 1/4 tsp sea salt & 1 tsp raw unfiltered honey
1. Drain & rinse soaked cashews
2. add all ingredients into blender
3. Blend until smooth - about 1 min (I used a Nutribullet)
4. Store in a lidded container & refrigerate - should stay fresh for 3-5 days! ☁️🥛🌟 enjoy!! #wellnessbyannarecipes