But I have been eating tofu well before my vegan days and have always loved it. Braising is a very common method of cooking, especially vegetables, in Mauritius where we saute them on high heat in a little fat first, then cover and simmer at a lower temperature until the vegetables are tender
“Pumpkin everything” is really getting to me this season, and my Starbucks copycat pumpkin scones seem to have just been the beginning of my pumpkin baking adventures
You can save yourself some time and use store bought pastry – or you can throw together a half batch of Martha Stewart’s pate brisee, subbing non-dairy margarine for butter and an all purpose gluten-free flour
So apparently it’s national pumpkin cheesecake today and here I am talking about a gluten-free, vegan, and paleo carob pumpkin tart instead… Well, my friends, that’s because I’m well ahead of the game, you see, and shared my pumpkin cheesecake recipe with you yesterday
The post Stir-Fry Cauliflower “Rice” with Tofuand Vegetables (vegan, gluten-free) – Guest Post for Veggies Don’t Bite appeared first on Vegetarian Gastronomy
So here’s my wholefoods version of these babies — Starbucks copycat gluten-free, vegan, and paleo pumpkin scones that you can now stop staring at and actually enjoy too
pumpkin puree, at room temperature and well strained. If your maple syrup or pumpkin puree are colder than room temp, include them in this as well so that all the ingredients are warm enough not to make the coconut oil solidify
However, the gluten in most pizza recipes don’t resonate well with my body and constitution. When I purchased Kimberly Snyder’s Beauty Detox Foods book and saw that she had a “Miracle Gluten-free Vegan Pizza Dough” recipe, I got excited
I’m not sure why I waited so long to share this recipe with you, but I’m so excited to share this raw vegan and gluten-free black and white chocolate cake recipe with you this week
So if you know me by now, you know that the occasional vegan marshmallow treat just has to happen (If you haven’t tried this Gluten-Free Vegan Peanut Butter and Marshmallow Tart yet, you’re not my friend
After several days in the kitchen testing and altering recipes, I finally perfected my Vegan & Gluten-Free Kare-Kare (Filipino Peanut Stew) with banana blossom, adapted from the recipe of the fabulous Astig Vegan and served with her tasty vegan bagoong (’shrimp-free paste’), which is now available to order here
If you’re looking for another fall treat that goes well with a nice cuppa, be sure to check out this Starbucks Copycat Gluten-Free, Vegan, and Paleo Pumpkin Scones recipe
Bring a pot of water to boil and then add the chopped squash/potato/pumpkin. In the bottom of the crock pot add the oil, chopped garlic, chopped onion, chopped celery, and allow it to sauté in your slow cooker on the low setting
So here’s the story with this raw vegan raspberry and white chocolate bark. wild raspberry season is beginning to come to an end around here, and so I’ve been trying to take advantage of the acres (I’m not exaggerating
Perhaps it’s the approaching early fall harvest season or maybe just the cooling weather, but I’ve been more in a traditional baking mood lately and so I ended up with this paleo and gluten-free vegan rustic pear galette the other day
Maybe it’s the chillier weather… Maybe it’s the memory of these pumpkin scones… But I’ve been in the mood for lots of scones lately, and spiced plum anything is always a late fall favorite of mine, especially with a nice cup of coffee in hand {or maybe with this spiced plum smoothie for a change }
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