First Snowfall Comfort Food
Counter Culture
Counter Culture
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 1 teaspoon onion powder
  • 4 tablespoons balsamic vinegar
  • 25-30 small mix
  • 2 handfuls mixed berries
  • 4-5 Medium Red
  • 1 Package brown rice pasta
  • 1 Garlic Clove
  • 1/4 cup frozen lima beans
  • 10-15 Small beets
  • 5 large ones
  • 1 inch pieces
  • 1 cup Quinoa
  • 1 cup chickpeas
  • 4-6 Small soft tortillas
  • 170 degrees
  • 4-5 Gooseberries
  • 1 Package brown rice pasta
  • 1 cup popcorn kernels
  • 1 tablespoon olive oil
  • 8-10 cups water
  • 1/2 Package
  • 2 cups gluten flour
  • 1/2 cup brown sugar
  • 1 cup uncooked quinoa
  • 2 cups gluten flour
  • 1 cup Rice
  • 1/2 can Coconut Milk
  • 3 Cups puffed rice cereal
  • 4 Slices Bread
  • 4 Slices Bread
  • 1 Part Vegan Mayonnaise
  • 1/2 Part
  • 1/2 Part Horseradish
  • 4 Slices
  • 4-15 Dried Chili
  • Vodka
  • 1 Glass Jar
  • 1 Part Bourbon
  • 1/4 Part Chili
  • 2 Parts Apple
  • 3 over ripe bananas
  • 4 Cups rolled oats
  • 1 can chick peas
  • 500 g Udon or Shanghai noodles (These are the
  • 2 Teaspoons mustard powder
  • 1 Oz
  • 1 Oz
  • 1/2 Oz
  • 3 Drops Cherry
  • 1 Package Firm Tofu
  • 3/4 cups
  • All Purpose Flour
  • 1 PC Vegeta
  • 1/2 White or
  • 4-6 oz Bourbon
  • 6 Ice cubes
  • 2 oz Gin
  • 2-3 Pieces Pineapple
  • 2-3 Slices Fresh
  • 1 Teaspoon Simple Syrup
  • Soda Water
  • 2 fl oz
  • 3 fl oz
  • 1 Roasted butternut squash
  • 1 Avocado
  • 5 Tablespoons Pumpkin puree
  • 1 Cup
  • All purpose flour
  • 1 fl oz
  • 1 Package extra firm tofu
  • 1 2/3 Cups Gluten free flour
  • 1/2 Medium Onion
  • 3 Cups Flour
  • 1.5 fl oz
  • Apple Cider
  • 4 Carrots
  • 3 Pears
  • 2 Handfuls Fresh
  • 4 Apples
  • 4 Kiwi
  • 1 Piece Fresh
  • 1.5 fl oz
  • 1/2 cup Oatmeal
  • 1 1/3 cup Almond Milk
  • 3 Cups Cooked
  • Brown Rice
  • 1.5 Tablespoon Earth Balance
  • 1/2 Cup Vanilla
  • Almond Milk
  • 1 Egg Replacer
  • 1 teaspoon
  • 3 teaspoons water
  • 1 Teaspoon Vanilla Extract
  • 1/2 Cup Flour
  • 3 Teaspoons Raw sugar
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/4-1/2 Cup Fresh
  • 1/2 Tsp Cloves
  • 4 Cups Pumpkin puree
  • 1 Cup Apple
  • 2 Tbsp Maple syrup
  • 1 Cup Brown Sugar
  • 1 Tbsp Cinnamon
  • 3/4 cups Vegetable Broth
  • 1/2 Cup Vegan Butter
  • 1 Head
  • 6 cups
  • 1 cup Blueberries
  • 1.5 Oz Black
  • 1 Oz Vanilla
  • 3 Oz
  • 1-2 Bunch
  • es Asparagus
  • 2 fl oz
  • 1 English Muffin
  • 1 1/4 cup Flour
  • 1 Handful Kale
  • 2 Handfuls Fresh
  • 3 Ice Cubes
  • Splash
  • Water (Use enough to reach your desired consistency)
  • 1/2 Teaspoon Agave Nectar
  • Popsicle Molds
  • Pink Lemonade
  • 1-2 Root
  • s Ginger
  • 1/2 Tsp Nutmeg
  • 1/2 Tsp Ginger powder
  • 1 Cup Oats
  • 1.5 Cups Vanilla
  • almond milk
  • 1 Tsp Vanilla extract
  • 1/2 Frozen banana
  • 1 Tsp Chia seeds
  • 1 Tsp Maple syrup
  • 2 Tbsp Pumpkin butter
  • 1 Tsp Cinnamon
  • 1/2 Tsp Nutmeg
  • 1/4 Tsp Ginger powder
  • 1/4 Tsp Cloves
  • 3 Very ripe Bananas
  • 1 Tsp Coconut oil
  • 1 oz Gin
  • 1 Cup Quinoa
  • 1/2 cup sliced black olives
  • 3-5 Cloves garlic
  • 3 garlic cloves
  • 1 cup celery
  • 1/2 inch pieces
  • 1 handful Kale
  • 1/4 Red Onion
  • 1 Egg Replacer
  • 1 Large
  • 1 Package
  • 1/2 cheddar
  • 1/2 pepper
  • 2/3 package
  • 1/4 cup rice
  • 1/2 Large white onion
  • 1 inch pieces
  • 1 cup Brown Rice
  • 1 cup kale
  • 1 Large tomato
  • 1 fl oz
  • 1 red pepper
  • 4 Tablespoons Earth Balance
  • 1 Medium onion
  • 2 tablespoons tamari
  • 1 avocado
  • 0.5 cup white flour
  • 0.5 cup white flour
  • 1 teaspoon maple syrup
  • 1/4 cup Fresh
  • Vegan Mayonnaise
  • 1 cup white flour
  • 2/3 cups canned pumpkin puree
  • 3 Large dill pickles
  • 1 teaspoon grainy mustard
  • 1 Clove Garlic
  • 1 cup Oatmeal
  • 2 tablespoon Garlic Powder
  • 1/2 cup Dried
  • 1 1/2 teaspoon Agave nectar
  • or Honey
  • 1/2 fl oz
  • Ginger Syrup
  • 1 White onion
  • 1 Teaspoon Nutmeg
  • 3/4 Cup Whole wheat flour
  • 1/2 fl oz
  • 1 tablespoon soy sauce
  • 1.5 Cups Pumpkin puree
  • 4 Cloves Garlic
  • 1 Cup Earth Balance
  • 4 Apples
  • 4 Apples
  • 1.5 fl oz
  • 1 1/2 cup
  • AP Flour
  • 2 tablespoons Lemon Juice
  • 3 Cups Cooked
  • Green Lentils
  • 1/2 cup Agave Nectar
  • 1 1/2 Heads Roasted Garlic
  • 1 Medium Onion
  • 2 tablespoons Flour
  • 3-4 Zucchini
  • 1 fl oz
  • 1 Block Extra firm tofu
  • 1/2 teaspoon Baking Soda
  • 30 Sprigs Fresh Dill
  • Lemon (Cut in half)
  • 1 Cup Vanilla
  • 2 Tablespoons Vanilla extract
  • 1 Cup Whole wheat flour
  • 1 Butternut Squash
  • 2 Cups Almond
  • 1 avocado
  • 2 Tablespoons tahini
  • 3 tablespoons gluten
  • 1/2 sweet onion
  • 2 tablespoons ground flax seed
  • 1/2 cup almond
  • or soy milk
  • 1 bunch Greens
  • 1/4 cup nutritional yeast
  • 1 medium yellow onion
  • 1/2 head cauliflower
  • 1/2 can Chick Peas
  • 1/2 cup pitted kalamata olives
  • 1-2 avocados
  • 1/4 fl oz
  • Triple Sec
  • 1 green pepper
  • 3 Tablespoons nutritional yeast
  • 1 Large carrot
  • 2 tablespoons nutritional yeast
  • 1 red pepper
  • 1 tablespoon nutritional yeast
  • 1/2 Cup
  • 1 teaspoon garlic salt
  • 2.5 Tablespoons Earth Balance
  • 1 can Hearts of Palm
  • 1 cup Soy Creamer
  • 1 cup whole wheat flour
  • 3/4 cups brown sugar
  • 3 celery stalks
  • 2 Medium Carrots
  • 3 Tablespoons Earth Balance
  • 1 Tbsp Olive Oil
  • 1 1/4 tablespoon Baking Powder
  • 2 tablespoon Paprika
  • 1/2 cup Un
  • sweetened soy milk
  • 1 fl oz
  • 1/2 fl oz
  • 4 Large carrots
  • 1 teaspoon In
  • 1/2 Teaspoon Ginger powder
  • 1 Cup Pumpkin puree
  • 2 fl oz
  • 1 teaspoon maple syrup
  • 1 Tbsp Vanilla
  • 1 cup Mixed berries
  • 1/3 cup Tofu
  • 1 1/4 Cups Brown Sugar
  • 1 Piece Ginger
  • 1 Piece Fresh
  • 2 teaspoons Baking Powder
  • 1 tablespoon Lemon Zest
  • 1 Jar
  • 4 Tablespoons
  • 1/4 cup Lemon Juice
  • 1/4 tablespoon Red Pepper
  • 2 Red Peppers
  • 1/4 cup Vegan Butter
  • 2 tablespoons Oil
  • 1 fl oz
  • 1 Handful Spinach
  • or mixed greens
  • 2/3 cups Sugar
  • 10 Leaves Basil
  • 1/2 Frozen Banana
  • 1/2 Cup Brown sugar
  • 1 Cup
  • All purpose flour
  • 1 Onion
  • 5 Cloves Roasted Garlic
  • 1 1/2 Jars Tomato Sauce
  • 3 Slices
  • 1 Teaspoon Maple syrup
  • 1 can chickpeas
  • 4 tablespoons tahini
  • 1 cup cherry tomatoes
  • 1/2 cup fresh dill
  • 1/3 cup almond milk
  • 1/4 cup vegetable oil
  • 1 Large Handful
  • 3-4 Tablespoons Earth Balance
  • 1 cup fresh dill
  • 1 bulb fennel
  • 1 inch pieces
  • 1/2 can black beans
  • 1/2 cup small cherry tomatoes
  • 1/2 can black beans
  • 2 large carrots
  • 1 tablespoon olive oil
  • 1 red pepper
  • 1.5 tablespoons sage
  • 4 Cups mixed greens lettuce
  • mixed greens
  • lettuce
  • 1/2 bag
  • 1 teaspoon powdered ginger
  • 1/4 cup agave nectar
  • 1 teaspoon powdered ginger
  • 1/3 cup almond butter
  • 5-6 Sun Dried Tomatoes
  • 2 tablespoons Vegan Butter
  • 2/3 cups brown sugar
  • 1/4 cup agave nectar
  • 1/2 red onion
  • 1 packet
  • 3/4 cups dried red lentils
  • 1 Handful Baby
  • 1 1/4 cup Almond Milk
  • 1 teaspoon Chili Powder
  • 5 Cups Min
  • 1/2 fl oz
  • Triple Sec
  • 3/4 fl oz
  • 3 Garlic cloves
  • 2 teaspoons Vanilla Extract
  • 1/2 Teaspoon Ground
  • 1/2 Cup Almond milk
  • 1 teaspoon barbecue sauce
  • 1/4 Cup
  • 1 tablespoon Ginger
  • 1-1.5 cup Spinach
  • 1/2 Cup White sugar
  • 5 Large Strawberries
  • 1 Handful Fresh
  • Splash Lemon Juice
  • 1/4 cup Vegetable Oil
  • 2 cups Flour
  • 10-15 Sundried Tomatoes
  • 1/3 cup Arrowroot Powder
  • 1 tablespoon Fresh
  • 2 tablespoons Olive Oil
  • 3/4 cups Sugar
  • 1 Onion
  • 0.5 fl oz
  • 1 Teaspoon or
  • 1/4 cup Vegan Butter
  • 5-6 Cloves Garlic
  • 3 Tbsp Pumpkin butter
  • 1/2 Cup White sugar
  • 1/2 Cup Pumpkin butter
  • 1 Teaspoon Cinnamon
  • 1 cup corn kernels
  • 1 tablespoon garlic powder
  • 2.5 tablespoons apple cider vinegar
  • 1 teaspoon dill weed
  • 1/3 cup of fresh dill
  • 1 teaspoon almond butter
  • 3-4 cloves Garlic
  • 1 clove crushed
  • 1/2-1/3 cup rainbow sprinkles
  • 4-5 Cloves Garlic
  • 1/4 cup
  • 1 cube vegetable bouillon
  • 10-15 new potatoes
  • 1 avocado
  • 1 red pepper
  • 1/2 Package
  • veggie ground round
  • 1/2 cup sundried tomatoes
  • 1 1/2 Tablespoons dried dill
  • 2 baby bok choi
  • 1-2 tomatoes
  • 1.5 cups
  • 2/3 cups Earth Balance
  • 1 tablespoon nutritional yeast
  • 1/3 Cup
  • 2 tablespoons agave nectar
  • 1/2 bunch Fresh
  • 1/4 cup white sugar
  • 1 cup dried cranberries
  • 1 tablespoon relish
  • 2 Medium Celery
  • 1 cup vegetable broth
  • 1-2 Tbsp Olive
  • Cooking Spray
  • Olive Oil (for frying)
  • 1/4 cup Earth Balance
  • 1 1/2 Cups Coconut milk
  • 3 tablespoons Agave
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Egg replacer
  • 3 tablespoons water
  • 1 teaspoon pepper
  • 1/3 Cup So
  • 1 tablespoon Icing sugar
  • 1/2 Package Pasta Shells
  • 1/4 Cup Un
  • sweetened Apple Sauce
  • 1 cup Almond
  • 2 teaspoons Baking Powder
  • 3/4 Red Onion
  • Lemon Zest (to taste)
  • 1/2 teaspoon Lemon Zest
  • 1 teaspoon Fresh Dill
  • 1 tbsp dried
  • 2 eggs
  • 3-4 Garlic Cloves
  • 2 dashes Cherry
  • 1 Handful Sundried Tomatoes
  • Egg Replacer (or apple sauce) (two eggs worth)
  • 16 cups Water
  • 1 Tbsp Cinnamon
  • 1 Cup Whole wheat flour
  • 1/2 Cup Vegetable oil
  • 1 Banana
  • 1 cup canned chickpeas
  • 1 tablespoon seed
  • y mustard
  • 2 tablespoons garlic powder
  • 3 Tablespoons lemon juice
  • 2 ice cubes
  • 2 tablespoons Olive Oil
  • 1/3 cup earth balance
  • 1/8 teaspoon Chili Powder
  • 1 tablespoon grainy mustard
  • 1/4 cups water
  • 1/4 cup vegetable broth
  • 1/2 head broccoli
  • lemon juice
  • 1/2 cup artichoke hearts
  • 1 1/2 Tablespoons chili powder
  • 8-10 brown or
  • 1 Large apple
  • 10-20 tortilla chips
  • 1 tablespoon tamari
  • or regular soy sauce
  • 1.5 cups
  • 1/2 teaspoon salt
  • 2 teaspoons Arrowroot Powder
  • 1/2 cup Earth Balance
  • 1/3 cup pumpkin seeds
  • 2 Tablespoons grainy mustard
  • 2 tablespoons Rice
  • 1 Cup water
  • 1/8 Cup Sun Dried Tomatoes
  • 1/4 Cucumber (diced)
  • 4 Garlic cloves
  • 2 Tablespoons Earth Balance
  • 1/4 Teaspoon Vanilla
  • 1/2 Cup Applesauce
  • 1/2 teaspoon nutritional yeast
  • 2/3 Cup Sugar
  • 1 teaspoon Mint
  • 2 Egg Replacer
  • 1/2 teaspoon Baking Soda
  • 1 Red Pepper
  • 3/4 cups Ponzu
  • 1 teaspoon Paprika
  • 1 1/4 cup Flour
  • 1 Roasted Red Pepper
  • 1 dash
  • 1 Teaspoon Garlic Powder
  • 3/4 cups Vanilla
  • 2 cups Apple Cider Vinegar
  • 1/2 Tsp Nutmeg
  • 1 Cup Regular flour
  • 1 Tsp Maple syrup
  • 1 Handful Blueberries
  • 1/2 red pepper
  • 4 tablespoons olive oil
  • 1 tablespoon onion powder
  • 1/2 teaspoon Red
  • Chili Flakes
  • 1 bunch Kale
  • 3 Tablespoons almond
  • or soy milk
  • 1/2 teaspoon cayenne pepper
  • 1 Tablespoon garlic powder
  • 1.5 tablespoons
  • 10-15 brown mushrooms
  • 2-3 Handfuls pitted kalamata olives
  • olive oil
  • 1 red pepper
  • 2 tomatoes
  • 1/2 cup of
  • 1/2 teaspoon lemon pepper
  • 2 tablespoons tamari
  • 1 Medium onion
  • 1/2 - 1 cup medium heat salsa
  • 1 teaspoon sesame oil
  • 1/4 Cup apple sauce
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon vanilla
  • 1/4 cup almond milk
  • 1/4 cup applesauce
  • 2 garlic cloves
  • 4-5 tablespoons Tamari
  • or regular soy sauce
  • 5 Cloves garlic
  • 1 Small Handful
  • 1 Part
  • 2.5 Cups Vegetable broth
  • 1/2 Teaspoon Salt
  • 1 1/4 Cups Water
  • 1.5 Tablespoons Cinnamon
  • 1.5 Tsp Xanthan Gum
  • 2/3 cups Margarine
  • 2 Tablespoons Vanilla
  • 2/3 cups Brown Sugar
  • 2/3 cups Sugar
  • 2 Cups Kale
  • 1/8 cup
  • 1/3 Package Tofu
  • 1/2 teaspoon Baking Soda
  • 1 Tea
  • 1 Teaspoon Onion Powder
  • 1 Mango
  • 1 cup Sugar
  • 1/2 Tsp ginger powder
  • 1 Tablespoon Salt
  • 1 Tsp Apple cider vinegar
  • 1/2 green pepper
  • 2 teaspoons Italian
  • 2-3 tablespoons nutritional yeast
  • 1 Splash Vegetable Broth
  • 1 tablespoon vanilla
  • 1 teaspoon tabasco sauce
  • 1 teaspoon onion powder
  • 1 zucchini
  • 1 inch pieces
  • 2 tablespoons olive oil
  • 2-3 Handfuls artichoke hearts
  • balsamic vinegar
  • 4-6 Teaspoons salsa
  • 1/2 cup
  • 1/4 teaspoon garlic salt
  • 1 teaspoon brown rice miso
  • 2-3 carrot
  • 1/2 cup vegan thousand island dressing
  • 2 cups
  • 1.5 Tablespoons baking soda
  • 1 teaspoon sesame oil
  • 1 teaspoon cocoa powder
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon cinnamon
  • 1/2 cup
  • 1 teaspoon Chili flakes
  • 1.5 Cups yellow onion
  • 1/3 Zucchini (cubes)
  • 4 Parts
  • Vegan Mayo
  • 1 tablespoon salt
  • 1 Teaspoon Pepper
  • 1 Cup Sugar
  • 1/2 Teaspoon Ground
  • 1 Chia
  • 1.5 Tbsp chia seeds
  • 3 tbsp water
  • 1/2 cup Brown sugar
  • 3/4 Teaspoon Baking Soda
  • 1 Tomato
  • 1 Block Extra Firm Tofu
  • 2 tablespoons Nutritional Yeast
  • 1/8 teaspoon Salt
  • Tomato Sauce
  • 1 Teaspoon Turmeric
  • 2/3 cups Salt
  • 1/4 Tsp Cloves
  • 1 Teaspoon Maple syrup
  • 1/4 Cup Water
  • 2/3 jalapeño pepper
  • 1/2 teaspoon Onion and Garlic Powder
  • 2-3 tablespoons seed
  • y mustard
  • 1 bunch Hen
  • 4 Drops red food colouring
  • 1 pinch chilli flakes
  • 3 Teaspoons paprika
  • 5 Handfuls fresh kale
  • salt and pepper to taste
  • 1 teaspoon onion powder
  • 4 Tablespoons grainy mustard
  • 2 tablespoons
  • 5-6 stalks celery
  • 1.5 Tablespoons chili powder
  • 1 cup water
  • 3.5 Tablespoons corn starch
  • 2 cups
  • 1/2 Teaspoons vanilla
  • 1.5 Teaspoons vanilla
  • 1 tablespoon tamari
  • 2 Garlic
  • 10-12 artichoke hearts
  • 1 tablespoon Rosemary
  • 1 Teaspoon Garlic salt
  • 1/2 Teaspoon Ground
  • 1/4 Cup Applesauce
  • 1 teaspoon Cinnamon
  • 1-2 jar Tomato Sauce
  • 3/4 Teaspoon Salt
  • 1/2 cup Chopped
  • 1/3 cup Vegan Margarine
  • 10-15 Kalamata Olives
  • 1-2 Red Pepper
  • 3/4 cups Tofu
  • 1 Tablespoon Nutritional Yeast
  • 1/3 cup
  • 1 Teaspoon Baking soda
  • 1 Cup Brown sugar
  • 3 Handfuls pumpkin seeds
  • 1 1/2 - 2 cup Rice Milk
  • salt and pepper to taste
  • teaspoon Vegan Margarine
  • Salt and pepper to taste
  • 1 handful dill seeds
  • 1 Package Tofu
  • 2-3 Cloves garlic
  • 1 teaspoon garlic powder
  • 3 garlic cloves
  • 1 teaspoon sage
  • 10-15 brown or
  • 2 Teaspoons onion powder
  • or
  • 1.5 Cups gluten free flour
  • 1 cup water
  • 1/2 teaspoon baking soda
  • 1 cup icing sugar
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon garlic powder
  • 2-3 tablespoons Sesame oil
  • 10 sundried tomatoes
  • 1 tablespoon pepper
  • 1 Teaspoon Onion Powder
  • 1/2 Teaspoon Nutmeg
  • 2 Tbsp Coconut Milk
  • 1/4 teaspoon Nutmeg
  • Olive Oil
  • 2 Cups Dairy free chocolate
  • 1 teaspoon Vanilla Extract
  • 1/4 Cup Olive Oil
  • 1 Large Onion
  • 1/2 cup Almond
  • 1/2 teaspoon Vanilla
  • 1/4 Cup Vegetable oil
  • 1 Tsp Baking soda
  • 1/2 Package extra firm tofu
  • 1 tablespoon olive oil
  • Salt and Pepper (to taste)
  • 3-5 cloves garlic
  • 1/4 cup Sun Dried Tomatoes
  • 1/4 teaspoon cayenne powder
  • 1 Tablespoon balsamic vinegar
  • 1/2 teaspoon chili flakes
  • 2 Tablespoons garlic powder
  • 2-3 tablespoons cajun spice mix
  • 1/2 cup tapioca starch
  • 1 cup soy milk
  • 1.5 Teaspoons cinnamon
  • 1/4 teaspoon cloves
  • 1/2 teaspoon onion powder
  • 8 Tablespoons lemon juice
  • 2 Tablespoons paprika
  • 1 Teaspoon Nutmeg
  • 1/2 Teaspoon Salt
  • 1 Tsp Baking Powder
  • 1/4 teaspoon Cloves
  • 1 Cup Chopped
  • 1 tablespoon Cinnamon
  • 1 1/2 cup Raspberries
  • 1/4 Cup Water
  • Handful (each) Button Mushrooms and Okra (cut into 1/2 or 1/4, depending on size)
  • 1/2 cup Vegan Cheese
  • 1/2 Teaspoon Salt
  • 1/2 Tsp Baking powder
  • 2 Cups mixed greens
  • 2 tablespoons melted
  • 1/8 cup Black Olives
  • 3 Teaspoons chili powder
  • 4 Tablespoons olive oil
  • 1 teaspoon rosemary
  • 1/4 teaspoon cayenne powder
  • 0.5 cup
  • 1.5 Tablespoons xanthan gum
  • 1 tablespoon lemon juice
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger powder
  • 1 teaspoon garlic powder
  • 1 Large Handful
  • Nutritional Yeast
  • 1 Tablespoon Dried
  • 1/2 Teaspoon Ginger powder
  • 2 Tablespoons Maple syrup
  • 1 1/4 Tsp Baking Soda
  • 1 cup Rolled Oats
  • 1 Tablespoon Coconut Oil
  • 1/4 teaspoon Cloves
  • 4 Tablespoons Balsamic Vinegar
  • 1/4 teaspoon Ginger
  • 2-4 Tablespoons Olive Oil
  • 1/2 Tsp Clove
  • 1/4 cup lemon juice
  • 4 tablespoons Olive Oil
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon thyme
  • 2 garlic cloves
  • 2 Tablespoons baking powder
  • 1 cup white flour
  • 1/2 teaspoon cloves
  • 4-6 Slices whole grain bread
  • 1 teaspoon onion powder
  • 1/2 Cup Cashews
  • 5 1/2 Cups Vegetable broth
  • 1/4 Cup Vegetable oil
  • 1 Tbsp Cinnamon
  • 1/4 Teaspoon Xanthan Gum
  • 1/4 teaspoon
  • 1/4 Cup Tahini
  • Pepper (as needed)
  • 1 Handful
  • 1/2 Tsp Nutmeg
  • 1/2 cup olive oil
  • 1/2 cup Bread Crumbs
  • 1 tablespoon garlic powder
  • 1 teaspoon mustard powder
  • 1/2 cup
  • 1 teaspoon lemon juice
  • 1 teaspoon salt
  • 1/2 Teaspoon salt
  • 1/2 cup chopped fresh spinach
  • 1/3 cup White
  • 1-2 Tablespoons Olive oil
  • 1 Tsp Nutmeg
  • 1/2 teaspoon Nutmeg
  • 1 Tablespoon Sea Salt
  • 1/2 Tsp Ginger powder
  • 4 Tablespoons balsamic vinegar
  • 1/4 teaspoon dill weed
  • 1/4 cup apple cider vinegar
  • 1/2 cup ketchup
  • 1 tablespoon vanilla
  • 1 teaspoon pepper
  • 1/2 cup dairy free chocolate
  • 1/2 Tsp Powdered ginger
  • Baking Pan
  • 1 Tablespoon Pepper
  • 1 Tbsp Cinnamon
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 8-10 cups water
  • 1/2 cup relish
  • 3 Tablespoons cocoa powder
  • 0.5 cup margarine
  • 1/2 Tsp Ground
  • 5 Garlic Cloves
  • Pinch Salt
  • 2 garlic cloves
  • 1/2 teaspoon pepper
  • 8-10 cups water
  • 1 teaspoon salt
  • 5-6 tablespoons red hot sauce
  • 1 Tsp Sea Salt
  • 1/4 Cup Lemon Juice
  • 1/2 teaspoon garlic powder
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon cinnamon
  • salt (to taste)
  • 2-4 Cups Icing sugar
  • 1/2 teaspoon sea salt
  • 1 Tablespoon nutmeg
  • 0.25 cup cider vinegar
  • 1/4 Cups So
  • pepper to taste
  • 1 cup warm water
  • 1 Tbsp Vanilla
  • 6 Tablespoons Earth Balance
  • 1 Tbsp Cinnamon
  • 2 Tablespoons peppermint extract
  • 1/4 Tsp Ground
  • 4 Tablespoons almond milk
  • 1/2 Tsp Ground
  • 2 Cups icing sugar
  • 1 Tsp Nutmeg
  • 1 Tbsp Water
  • Optional
  • 1 Splash Balsamic Vinegar
  • 1/2 Teaspoon Honey
  • 1/2 cup
  • Vegan Butter
  • 1/8 Cup Black Olives
  • Fruit (We chopped up bananas, but berries or any other fresh fruit would rock)
  • 1/8 cup
  • 1/2 teaspoon Salt
  • 2 Medium tomatoes
  • 1.5 inch pieces
  • Nutritional Yeast
  • 1/2 teaspoon Red Pepper
  • 2-3 Strips Vegan Bacon
  • 2 tablespoons Sugar
  • 4-5 Capers
  • black pepper
  • salt
  • vegetable stock powder
  • salad
  • 1 clove of garlic
  • garlic
  • 1 tsp of
  • Cake Mix
  • Salad
  • salad
  • 1/2 package
  • 1 tablespoon olive oil
  • cupcakes
  • Cream
  • Roasted squash
  • Cake
  • Salad
  • 1 ratio of water
  • 55 minutes
  • 20-25 minutes
  • 2 heads of garlic
  • salad
  • 5-7 minutes
  • 2 teaspoons of
  • Cake Mix
  • Dressing
  • salad
  • cupcakes
  • Soup
  • 4-6 shots of bourbon
  • Roasted squash
  • Cake
  • Salad
  • salad
  • Cake Mix
  • 1/3 cup rainbow sprinkles
  • Salad
  • salad
  • cupcakes
  • Roasted squash
  • Cake
  • Salad
  • salad
  • 1 teaspoon olive oil
  • 5 minutes
  • 1 teaspoon lemon juice
  • 1 teaspoon balsamic vinegar
  • Cake Mix
  • 35 minutes
  • 350 degrees
  • dressing
  • cupcakes
  • Roasted squash
  • Cake
  • Salad
  • 5 minutes
  • salad
  • Cake Mix
  • 1 tablespoon olive oil
  • 2-3 tablespoons of lemon juice
  • 5 minutes
  • salad
  • Add salsa
  • 30 minutes
  • Soup
  • Cake
  • Salad
  • 14 days in
  • Cake Mix
  • Soup
  • Cake
  • 20 minutes
  • 18 minutes
  • Salad
  • 1/4 cup
  • in
  • 3 minutes
  • Frosting
  • Thousand island dressing
  • 1/2 cup
  • 1/2 cup ketchup
  • ketchup
  • 1/2 cup relish
  • relish
  • 2 garlic cloves
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Cake
  • Dressing
  • Dressing
  • Cake Mix
  • 270 F oven
  • 20 minutes
  • Soup
  • Cake
  • Salad
  • 5-10 minutes
  • Cake Mix
  • 20-30 minutes in
  • 15 min
  • Icing
  • Soup
  • Cake
  • Salad
  • Icing
  • Soup
  • Icing
  • cupcakes
  • Icing

Instructions

Comments

Log in or Register to write a comment.