Showing posts with label Vegan Recipes. Show all posts
Showing posts with label Vegan Recipes. Show all posts
The only pressure point to the recipe is chopping the cauliflower. I chopped it in the food processor but only pulsed it 3 or 4 times, no more than a few seconds because it can over process very quickly. If you are not sure or think you’ll mess it up, I suggest just chopping it up with a knife real quick.
Next mix all the ingredients in a large bowl, shape them into little tots and bake for 20-25 minutes or until golden brown. Serve with ketchup, eggs, for breakfast, lunch or dinner.
Skinny Baked Cauliflower Tots
Cook Time 25 minutes
Total Time 25 minutes
Servings 30 -40 tots
Author Layla
Ingredients
- 2 cups cauliflower florets
- 1 large egg
- 1/2 cup onion minced
- 1/4 cup bell pepper minced (optional)
- 1/2 cup cheddar cheese shredded
- 1/4 cup Parmesan cheese
- 1/4 cup breadcrumbs
- 1/4 minced cilantro or parsley optional
- salt and pepper to taste
- cooking spray or oil
Directions
Get the full directions @ gimmedelicious.com
Skinny Baked Cauliflower Tots
For breakfast, lunch and dinner until it's gone. Yay for not being wasteful but boo for over-indulging. Our menu was well-rounded and so delicious this year. One of the many foods that adorned our table was this yummy Caprese Pasta Salad. Which, by the way, is great as a side salad, main salad OR appetizer.
CAPRESE PASTA SALAD
This perfect combination of ingredients is great as an appetizer or a salad.
Contributed by Megan Porta from pipandebby.com.
Serves: 8-10
Total time: 15 min
Ingredients:
- 16-oz. box Rotini pasta, cooked to al dente and drained
- 8-oz. container grape or cherry tomatoes, halved
- 8-oz. package Mozzarella pearls
- 1/2 cup fresh chopped basil
- 1/4 cup pesto
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper, to taste
DIRECTIONS :
Get the full Directions @ pipandebby.com
CAPRESE PASTA SALAD
I melted together Enjoy Life chocolate chips and coconüt oil then spooned it into a paper-lined müffin tin. I üsed the back of the teaspoon to spread the chocolate mixtüre üp the sides of the cüpcake liner, then popped them into the freezer. Spoon a simple strawberry coconüt bütter mixtüre into the little cüps yoü’ve made, then top with more chocolate and freeze a few more minütes? Boom, done. That’s serioüsly it.
I topped my chocolate strawberry coconüt bütter cüps with slices of fresh strawberries becaüse I’m phancy, büt I also think this helps emphasize the fresh strawberry taste of the cüps, too.
To make these paleo chocolate strawberry coconüt cüps I üsed…
These chocolate strawberry coconüt bütter cüps are a delicioüs paleo dessert. Rich chocolate cüps stüffed with homemade strawberry coconüt bütter? Kind of my yoür new favorite vegan chocolate cüps, pretty süre! These paleo chocolate cüps made with only five ingredients büt are süper impressive. Yüm!
Coürse Dessert
Cüisine American
Prep Time 10 minütes
Total Time 30 minütes
Servings 12 cüps
Ingredients
Strawberry Coconüt Bütter Filling
½ cüp strawberry coconüt bütter , get recipe in notes
1 tablespoon püre maple syrüp
1 tablespoon coconüt floür
Chocolate Coating
2 cüps vegan chocolate chips
2 tablespoons coconüt oil
aboüt 4-5 fresh strawberries, hülled and sliced, for garnish
Instrüctions
- In a mediüm, microwave-safe bowl, melt chocolate chips with coconüt oil. Microwave in 30-second bürsts, stirring very well between each bürst. Don't over-microwave. Alternately, heat in a doüble-boiler over simmering water.
- Spoon chocolate mixtüre into a paper-lined müffin tin, aboüt 1 teaspoon per cüp. üse the back of the teaspoon to gently press the chocolate üp the sides of the liners. Make süre that the bottom is evenly covered. Repeat with all 12 liners, then let freeze for 10 minütes.
- Meanwhile, combine the strawberry coconüt bütter, maple syrüp, and coconüt floür, a .......
- ,.............
- .............
Full Instructions Read Here >> 40aprons.com
Recipe Notes.
Yoü coüld definitely make these with plain coconüt bütter. Try topping them with flake coconüt - gorgeoüs!
Paleo Chocolate Strawberry Coconut Butter Cups (Vegan)
Fresh and bright, this Avocado and Tomato Salad is a perfect side dish alongside any Mexican themed meal. It’s also a great pot-luck salad!
PIN IT FOR LATER!
I have decided that I could easily spend a year cooking just from my archives. No new recipes – just remaking the old. I actually even considered taking a month this year to do just that. I ultimately decided against it because there are so many new recipes I want to make as well, but it’s still very tempting. I have so many gems that I made 4, 5, 6 years ago. That is the only downfall of being someone that is addicted to trying new recipes – I often have to force myself to go back and cook things that I’ve made before and loved.
This Avocado and Tomato Salad is the definition of simple – which is why it’s so good. I love when you can take so few ingredients and turn it into something so delicious and packed with flavor. And even though it’s April, and super flavorful, in-season tomatoes are no where to be found, this salad still packs a punch. You can bet that I’ll be making this all summer long when the local tomatoes start showing up.
So whether you need a salad for a pot luck, or just for your weeknight dinner plans, this Avocado and Tomato Salad is your answer!
SEE HOW TO MAKE IT HERE:
Fresh and bright, this Avocado and Tomato Salad is a perfect side dish alongside any Mexican themed meal. It’s also a great pot-luck salad!
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Side Dish
INGREDIENTS
- 2 large tomatoes, cut into a large dice
- 2 avocados, cut into a large dice
- 1 small red onion (or half of a medium red onion), thinly sliced
- 2 tablespoons chopped cilantro
- juice of 2 limes
- extra virgin olive oil
- salt
INSTRUCTIONS
In a large bowl, combine the tomatoes, avocados, red onions and cilantro. Squeeze the lime juice over the top and drizzle with extra virgin olive oil. Gently stir. Taste and add salt as needed.
NUTRITION
- Calories: 127
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 4 g
- Protein: 1 g
- Cholesterol: 0 mg
source : https://www.tasteandtellblog.com/avocado-tomato-salad/
AVOCADO AND TOMATO SALAD
Here’s a great way to make broccoli if you are tired of making it the same old way. Roasting broccoli with garlic creates a sweet, nutty delicious flavor and the aroma that wafts through your kitchen will make everyone asking when’s dinner ready. This is a simple, yet elegant side dish. I like it topped with shaved Parmesan but you can also add red pepper flakes or top it with fresh lemon juice.
Read more at https://www.skinnytaste.com/roasted-broccoli-with-smashed-garlic/#Ix1toKD4BBSGFlY7.99
ROASTED BROCCOLI WITH SMASHED GARLIC
Here’s a great way to make broccoli if you are tired of making it the same old way. Roasting broccoli with garlic creates a sweet, nutty delicious flavor and the aroma that wafts through your kitchen will make everyone asking when’s dinner ready.
INGREDIENTS:
- 1 1/2 lbs broccoli florets, cut long with part of stem
- 6 cloves garlic, smashed
- 2 tbsp extra virgin olive oil
- kosher salt and fresh pepper
DIRECTIONS:
- Preheat oven to 450°.
- In a baking dish combine broccoli, olive oil, garlic, salt and pepper.
- Roast broccoli about 20 minutes, until broccoli is browned and tender.
NUTRITION INFORMATION
Yield: 4 servings, Serving Size: 1/4th of broccoli
- Amount Per Serving:
- Freestyle Points: 2
- Points +: 3
- Calories: 126 calories
- Total Fat: 7.5g
- Saturated Fat: g
- Cholesterol: mg
- Sodium: mg
- Carbohydrates: 13.5g
- Fiber: 5.5g
- Sugar: g
- Protein: 4.5g
All images and text ©
Read more at https://www.skinnytaste.com/roasted-broccoli-with-smashed-garlic/#Ix1toKD4BBSGFlY7.99
ROASTED BROCCOLI WITH SMASHED GARLIC
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