Bright, silky, and irresistibly smooth, this Lemon Posset blends refreshing citrus notes with rich creamy elegance. Light yet indulgent, this effortless dessert melts in the mouth and makes a perfectly delightful treat for any time you crave something special.
Written Recipe (+video)
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This Virgin mango mojito is easy to make, only 5 ingredients, vegan, gluten free, dairy free, and alcohol free summer drink made from ripe mangoes.
Wanna give it a try?
I’m a huge mustard fan and must try this
Here’s the recipe: https://www.asweetalternative.com/blog/marinated-baked-tempeh
Hi all,
Bit of an odd request but I’m doing a fancy(ish) dinner night for my partner and it’s just so happened that my main and dessert are both dishes that are Italian themed with booze being a major ingredient for the flavour:
Main: Spaghetti All’Ubriaco (drunken spaghetti, cooked in a bath of red wine)
Dessert: peach sorbet Negroni float
Does anyone know of any entrees/salads/sides that have a similar emphasis on alcohol for flavour?
My answer is clear from the pic- Mango Rice with beetroot poriyal
These vibrant vegan Frankie rolls combine wholesome red lentils with juicy pineapple for a delicious fusion of savory and sweet, wrapped into a nourishing, flavor-packed meal perfect for lunch, dinner, or anytime cravings.
Written Recipe (+video)
https://blessmyfoodbypayal.com/vegan-pineapple-red-lentil-frankie-rolls/
Homemade potato wedges baked in the airfryer. They come out super crispy outside and soft inside. A perfect snack/appetizer.
Written Recipe (+Video)
i have been making non cheeze pizzas for years but um calling them pizza would be a joke. since i butchered everything that makes it a pizza except the basic princible of there being a bread with some sauce and toppings over it is consistent i promise 😌↕️
but i also like cooking with techniques properly, so i have been correcting my ways. i am makimg my own doughs and trying homemade marinara sauce with topping like mushroom, sundried tomatoes, corn and capsicum to keep it simple. i used to go haywire with the veggies earlier. i am toning it down now.
i tried my cashew sauce (which is just blended soaked cashews, apple cider vinegar, sendha salt and local green chillies) on pizza, it was alright. i also tried, and dont judge, olive oil mayonnaise. it was um alright.
i have eaten some local market available vegan alternative made from watermelon seeds and carrageenan but they dont taste good. i wouldnt put them on pizza. for sandwiches they are alright.
i never liked milk cheeze so i never missed it. because of that i didnt like pizza either. i have been vegan for 6 years. i am just looking for something that adds moisture and kick to the pizza. since tomato based sauce requires company and i have no idea what.
You can make the recipe HERE.
Haven't done any baking in so long but ive got this week off work so fancied something new. Im not usually a courgette fan but this is so good 😍 recipes below!
https://fullofplants.com/vegan-savory-zucchini-tart/#recipe
https://itdoesnttastelikechicken.com/easy-vegan-pie-crust/#recipe
We as a family, are bored of our meals as the weather changes. What are some light dinners not heavy pastas and heavy cheese things.
We usually do tofu with nooch and garlic salt with veggies as a quick summer meal but I’m starting to not enjoy cooking dinner as much as breakfast and lunch!
Miso or any other soy paste. How europeans, American, Latins, Africans and Australians use it
Here’s the recipe: https://www.asweetalternative.com/blog/cashew-chocolate-mousse
Hi! Ok, so every time I try to imitate this specific style of tofu I am left disappointed. It is my most favorite and it seems I can only get it at restaurants. I’ve attached a couple of oddly zoomed in photos of some dishes I’ve gotten at restaurants, where you can kind of see what I mean. There’s kind of a “skin” on it but it doesn’t feel super like a breading? Also, its more like airy and has a different texture than how it always turns out at home. Any tips would be much appreciated! And sorry if this is a stupid question, I’ve just been trying to figure this out for awhile, haha!
Recipe
ingredients
200 grams of rice flour
2 tablespoons of tapioca flour
1 tablespoon of granulated sugar
6 bananas
¼ teaspoon of salt
500 ml of thick coconut milk
2 pandan leaves
Food coloring as needed
Preparation Procedure
Step 1 Mix rice flour, salt, and sugar in a pan
Step 2 Add coconut milk. Here, I use frozen coconut milk. Make sure the coconut milk is thick.
Step 3 Add pandan leaves, stir, and cook until the flour thickens. Cook over low heat.
Step 4 Once cooked, let it cool, then mix with tapioca flour. Divide the dough into two parts and add color.
Step 5 I colored it yellow and pink, then put it in triangular paper.
Then print both colors lengthwise on banana leaves that have been coated with oil.
Full recupe :
Your go to lazy/low effort meal, Curious!! :)