#veganrecipe — Public Fediverse posts

https://www.laviecooking.com/162199/ カリふわで美味しい！豆腐スティック　#料理 #簡単レシピ #グルテンフリー #豆腐 #おつまみ #AppetizerRecipes #appetizers #FirmTofu #GlutenFree #plantbased #Recipes #SnackFood #SnackRecipes #snacks #Tofu #TofuRecipe #TofuSnack #ｖｅｇａｎ #VeganRecipe #Vegetarian #ヴィーガン #おつまみ #おつまみレシピ #カリカリ #グルテンフリー #サクサク #すぐベジ #プラントベース #ベジタリアン #レシピ #手作りおやつ #木綿豆腐 #簡単レシピ #豆腐

Lentil Crackers (WFPB, Vegan, Oil-Free)
These lentil cracker are so good and crispy! Click link for recipe ⬇️

#VeganRecipe #LentilCrackers #WFPB #WholeFoodPlantBased #Vegan #VeganLife #HealthyVegan

http://happyvegancampers.com/2026/04/10/lentil-crackers-wfpb-vegan-oil-free/?utm_source=mastodon&utm_medium=jetpack_social

Lentil Crackers (WFPB, Vegan, Oil-Free)
These lentil cracker are so good and crispy! Click link for recipe ⬇️

#VeganRecipe #LentilCrackers #WFPB #WholeFoodPlantBased #Vegan #VeganLife #HealthyVegan

http://happyvegancampers.com/2026/04/10/lentil-crackers-wfpb-vegan-oil-free/?utm_source=mastodon&utm_medium=jetpack_social

Lentil Crackers (WFPB, Vegan, Oil-Free)
These lentil cracker are so good and crispy! Click link for recipe ⬇️

#VeganRecipe #LentilCrackers #WFPB #WholeFoodPlantBased #Vegan #VeganLife #HealthyVegan

http://happyvegancampers.com/2026/04/10/lentil-crackers-wfpb-vegan-oil-free/?utm_source=mastodon&utm_medium=jetpack_social

Lentil Crackers (WFPB, Vegan, Oil-Free)
These lentil cracker are so good and crispy! Click link for recipe ⬇️

#VeganRecipe #LentilCrackers #WFPB #WholeFoodPlantBased #Vegan #VeganLife #HealthyVegan

http://happyvegancampers.com/2026/04/10/lentil-crackers-wfpb-vegan-oil-free/?utm_source=mastodon&utm_medium=jetpack_social

Lentil Crackers (WFPB, Vegan, Oil-Free)
These lentil cracker are so good and crispy! Click link for recipe ⬇️

#VeganRecipe #LentilCrackers #WFPB #WholeFoodPlantBased #Vegan #VeganLife #HealthyVegan

http://happyvegancampers.com/2026/04/10/lentil-crackers-wfpb-vegan-oil-free/?utm_source=mastodon&utm_medium=jetpack_social

More adventures in vegan baking! These are Norwegian skoleboller, sweet cardamom spiced yeast dough (LOTS o cardamom) filled with vanilla pudding/custard, glazed with lemon & powdered sugar glazing and sprinkled with coconut shreads.

I was inspired to make them by Megan Kasten (https://www.prairieveganbakingproject.com/) although I didn't use her recipe - thinking about getting her Scandinavian Baking Guide though! Please do check her out.

I used this free recipe instead: https://www.eat-this.org/vegane-skoleboller-norwegische-puddingteilchen/

The glaze still needs to set before I can do a taste test but I have a feeling they will be diviiiiiiine ✨🥹

#vegan #veganbaking #Norwegian #scandinavian #veganBacken #veganrecipe #thelittlethings

More adventures in vegan baking! These are Norwegian skoleboller, sweet cardamom spiced yeast dough (LOTS o cardamom) filled with vanilla pudding/custard, glazed with lemon & powdered sugar glazing and sprinkled with coconut shreads.

I was inspired to make them by Megan Kasten (https://www.prairieveganbakingproject.com/) although I didn't use her recipe - thinking about getting her Scandinavian Baking Guide though! Please do check her out.

I used this free recipe instead: https://www.eat-this.org/vegane-skoleboller-norwegische-puddingteilchen/

The glaze still needs to set before I can do a taste test but I have a feeling they will be diviiiiiiine ✨🥹

#vegan #veganbaking #Norwegian #scandinavian #veganBacken #veganrecipe #thelittlethings

More adventures in vegan baking! These are Norwegian skoleboller, sweet cardamom spiced yeast dough (LOTS o cardamom) filled with vanilla pudding/custard, glazed with lemon & powdered sugar glazing and sprinkled with coconut shreads.

I was inspired to make them by Megan Kasten (https://www.prairieveganbakingproject.com/) although I didn't use her recipe - thinking about getting her Scandinavian Baking Guide though! Please do check her out.

I used this free recipe instead: https://www.eat-this.org/vegane-skoleboller-norwegische-puddingteilchen/

The glaze still needs to set before I can do a taste test but I have a feeling they will be diviiiiiiine ✨🥹

#vegan #veganbaking #Norwegian #scandinavian #veganBacken #veganrecipe #thelittlethings

More adventures in vegan baking! These are Norwegian skoleboller, sweet cardamom spiced yeast dough (LOTS o cardamom) filled with vanilla pudding/custard, glazed with lemon & powdered sugar glazing and sprinkled with coconut shreads.

I was inspired to make them by Megan Kasten (https://www.prairieveganbakingproject.com/) although I didn't use her recipe - thinking about getting her Scandinavian Baking Guide though! Please do check her out.

I used this free recipe instead: https://www.eat-this.org/vegane-skoleboller-norwegische-puddingteilchen/

The glaze still needs to set before I can do a taste test but I have a feeling they will be diviiiiiiine ✨🥹

#vegan #veganbaking #Norwegian #scandinavian #veganBacken #veganrecipe #thelittlethings

More adventures in vegan baking! These are Norwegian skoleboller, sweet cardamom spiced yeast dough (LOTS o cardamom) filled with vanilla pudding/custard, glazed with lemon & powdered sugar glazing and sprinkled with coconut shreads.

I was inspired to make them by Megan Kasten (https://www.prairieveganbakingproject.com/) although I didn't use her recipe - thinking about getting her Scandinavian Baking Guide though! Please do check her out.

I used this free recipe instead: https://www.eat-this.org/vegane-skoleboller-norwegische-puddingteilchen/

The glaze still needs to set before I can do a taste test but I have a feeling they will be diviiiiiiine ✨🥹

#vegan #veganbaking #Norwegian #scandinavian #veganBacken #veganrecipe #thelittlethings

Lemon Poppy Seed Muffins and being a feminine feminist. #baking https://www.diningandcooking.com/2532627/lemon-poppy-seed-muffins-and-being-a-feminine-feminist-baking/ #American #AmericanRecipes #CookingVeganFood #EasyVeganRecipes #HowToCookVegan #KoreanFood #KoreanMeals #KoreanVeganFood #LemonPoppySeedMuffinsRecipe #MakingVeganFood #PlantBased #RecipeVideos #Recipes #TheKoreanVegan #Vegan #VeganEats #VeganFood #VeganGuide #VeganMealPrep #VeganMeals #VeganRecipe #VeganRecipes #VeganVideos #VegansOfYouTube #VegansOfYT #Vegetarian #WhatVegansEat #YouTubeVegan

Lemon Poppy Seed Muffins and being a feminine feminist. #baking https://www.diningandcooking.com/2532627/lemon-poppy-seed-muffins-and-being-a-feminine-feminist-baking/ #American #AmericanRecipes #CookingVeganFood #EasyVeganRecipes #HowToCookVegan #KoreanFood #KoreanMeals #KoreanVeganFood #LemonPoppySeedMuffinsRecipe #MakingVeganFood #PlantBased #RecipeVideos #Recipes #TheKoreanVegan #Vegan #VeganEats #VeganFood #VeganGuide #VeganMealPrep #VeganMeals #VeganRecipe #VeganRecipes #VeganVideos #VegansOfYouTube #VegansOfYT #Vegetarian #WhatVegansEat #YouTubeVegan

Lemon Poppy Seed Muffins and being a feminine feminist. #baking https://www.diningandcooking.com/2532627/lemon-poppy-seed-muffins-and-being-a-feminine-feminist-baking/ #American #AmericanRecipes #CookingVeganFood #EasyVeganRecipes #HowToCookVegan #KoreanFood #KoreanMeals #KoreanVeganFood #LemonPoppySeedMuffinsRecipe #MakingVeganFood #PlantBased #RecipeVideos #Recipes #TheKoreanVegan #Vegan #VeganEats #VeganFood #VeganGuide #VeganMealPrep #VeganMeals #VeganRecipe #VeganRecipes #VeganVideos #VegansOfYouTube #VegansOfYT #Vegetarian #WhatVegansEat #YouTubeVegan

Just tried this recipe to make #vegan Donner Kebobs: https://theeburgerdude.com/vegan-doner-kebab/

VERY easy! We only picked up one pack of name brand vegan ground "beef." I don't usually mess with them, but this way helps stretch out the "beef."

They sort of remind me of steam umms which I used to love.

#VeganRecipe #easyMeals

Made a vegan protein coffee cake that hits 46g protein per serving. Two big slices from one small pan.

Oat flour, pea protein powder, chopped dates instead of sugar, and a chewy maple oat streusel on top.

Full recipe https://dailyveganmeal.com/vegan-protein-coffee-cake/

#VeganRecipe #PlantBasedBaking #VeganProtein #HighProtein #VeganFood

From the lunchbox today this gorgeous sriracha chickpea and avocado wrap.

https://theveganlunchbox.co.uk/sriracha-chickpea-avocado-wrap/

#vegan #veganrecipe #plantbased #dairyfree #vegetarian

Mantequilla vegana casera

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Hacer mantequilla vegana en casa es una manera maravillosa. Puedes disfrutar de un producto natural, libre de conservantes. Además, lo ajustas a tus gustos. Con esta receta sencilla, tendrás una mantequilla cremosa y versátil para untar, cocinar o hornear.

Ingredientes

• 1/2 taza de aceite de coco refinado (sin sabor ni aroma)
• 1/4 taza de aceite de oliva extra virgen
• 1/4 taza de leche vegetal sin azúcar (soya o almendra son ideales)
• 1/2 cucharadita de vinagre de manzana o jugo de limón
• 1/4 cucharadita de sal marina (ajusta al gusto)
• Opcional: 1/4 cucharadita de cúrcuma (para darle un color amarillo natural)

Procedimiento

1. Asegúrate de que el aceite de coco esté derretido pero no caliente. Esto facilitará la mezcla.
2. Usa una leche vegetal sin azúcar para evitar que interfiera con el sabor.
3. En una licuadora o procesador de alimentos, combina el aceite de coco, el aceite de oliva y la leche vegetal. Mezcla a velocidad media hasta obtener una consistencia homogénea.
4. Agrega el vinagre de manzana o jugo de limón, la sal y la cúrcuma (si la usas).
5. Licúa nuevamente a alta velocidad durante 1-2 minutos hasta que la mezcla espese ligeramente y tome un color uniforme.
6. Vierte la mezcla en un recipiente hermético o molde de silicona.
7. Refrigera durante al menos 2 horas para que se solidifique completamente.
8. Una vez firme, tu mantequilla vegana está lista para untar o usar en tus recetas favoritas.

Consejos

• Guarda la mantequilla en un recipiente hermético en el refrigerador. Se mantendrá fresca por hasta 2 semanas.
• Si prefieres una mantequilla más suave, puedes usar un poco más de aceite de oliva. Para una textura más firme, aumenta ligeramente la proporción de aceite de coco.
• Añade hierbas frescas a tu mantequilla. También puedes agregar ajo en polvo o ralladura de limón. Esto le dará un toque especial según el uso que le quieras dar.
• Es perfecta para untar en pan, saltear vegetales o preparar salsas. Funciona también como sustituto en recetas de repostería.

Hacer tu propia mantequilla vegana es fácil, económico y saludable. Además, puedes personalizarla según tus preferencias. ¿Qué combinación de sabores intentarás primero? ¡Cuéntanos tus resultados!

+JUEVESABROSOS

+BLOGLENTEJA

#comidaSaludable #comidasSaludable #juevesabroso #mantequilllaVegana #recetaVegana #recetarioVegan #recetas #recetasVeganas #recipes #vegan #veganRecipe #vegans #vegansRecipes

Mantequilla vegana casera

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Hacer mantequilla vegana en casa es una manera maravillosa. Puedes disfrutar de un producto natural, libre de conservantes. Además, lo ajustas a tus gustos. Con esta receta sencilla, tendrás una mantequilla cremosa y versátil para untar, cocinar o hornear.

Ingredientes

• 1/2 taza de aceite de coco refinado (sin sabor ni aroma)
• 1/4 taza de aceite de oliva extra virgen
• 1/4 taza de leche vegetal sin azúcar (soya o almendra son ideales)
• 1/2 cucharadita de vinagre de manzana o jugo de limón
• 1/4 cucharadita de sal marina (ajusta al gusto)
• Opcional: 1/4 cucharadita de cúrcuma (para darle un color amarillo natural)

Procedimiento

1. Asegúrate de que el aceite de coco esté derretido pero no caliente. Esto facilitará la mezcla.
2. Usa una leche vegetal sin azúcar para evitar que interfiera con el sabor.
3. En una licuadora o procesador de alimentos, combina el aceite de coco, el aceite de oliva y la leche vegetal. Mezcla a velocidad media hasta obtener una consistencia homogénea.
4. Agrega el vinagre de manzana o jugo de limón, la sal y la cúrcuma (si la usas).
5. Licúa nuevamente a alta velocidad durante 1-2 minutos hasta que la mezcla espese ligeramente y tome un color uniforme.
6. Vierte la mezcla en un recipiente hermético o molde de silicona.
7. Refrigera durante al menos 2 horas para que se solidifique completamente.
8. Una vez firme, tu mantequilla vegana está lista para untar o usar en tus recetas favoritas.

Consejos

• Guarda la mantequilla en un recipiente hermético en el refrigerador. Se mantendrá fresca por hasta 2 semanas.
• Si prefieres una mantequilla más suave, puedes usar un poco más de aceite de oliva. Para una textura más firme, aumenta ligeramente la proporción de aceite de coco.
• Añade hierbas frescas a tu mantequilla. También puedes agregar ajo en polvo o ralladura de limón. Esto le dará un toque especial según el uso que le quieras dar.
• Es perfecta para untar en pan, saltear vegetales o preparar salsas. Funciona también como sustituto en recetas de repostería.

Hacer tu propia mantequilla vegana es fácil, económico y saludable. Además, puedes personalizarla según tus preferencias. ¿Qué combinación de sabores intentarás primero? ¡Cuéntanos tus resultados!

+JUEVESABROSOS

+BLOGLENTEJA

#comidaSaludable #comidasSaludable #juevesabroso #mantequilllaVegana #recetaVegana #recetarioVegan #recetas #recetasVeganas #recipes #vegan #veganRecipe #vegans #vegansRecipes

Mantequilla vegana casera

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Hacer mantequilla vegana en casa es una manera maravillosa. Puedes disfrutar de un producto natural, libre de conservantes. Además, lo ajustas a tus gustos. Con esta receta sencilla, tendrás una mantequilla cremosa y versátil para untar, cocinar o hornear.

Ingredientes

• 1/2 taza de aceite de coco refinado (sin sabor ni aroma)
• 1/4 taza de aceite de oliva extra virgen
• 1/4 taza de leche vegetal sin azúcar (soya o almendra son ideales)
• 1/2 cucharadita de vinagre de manzana o jugo de limón
• 1/4 cucharadita de sal marina (ajusta al gusto)
• Opcional: 1/4 cucharadita de cúrcuma (para darle un color amarillo natural)

Procedimiento

1. Asegúrate de que el aceite de coco esté derretido pero no caliente. Esto facilitará la mezcla.
2. Usa una leche vegetal sin azúcar para evitar que interfiera con el sabor.
3. En una licuadora o procesador de alimentos, combina el aceite de coco, el aceite de oliva y la leche vegetal. Mezcla a velocidad media hasta obtener una consistencia homogénea.
4. Agrega el vinagre de manzana o jugo de limón, la sal y la cúrcuma (si la usas).
5. Licúa nuevamente a alta velocidad durante 1-2 minutos hasta que la mezcla espese ligeramente y tome un color uniforme.
6. Vierte la mezcla en un recipiente hermético o molde de silicona.
7. Refrigera durante al menos 2 horas para que se solidifique completamente.
8. Una vez firme, tu mantequilla vegana está lista para untar o usar en tus recetas favoritas.

Consejos

• Guarda la mantequilla en un recipiente hermético en el refrigerador. Se mantendrá fresca por hasta 2 semanas.
• Si prefieres una mantequilla más suave, puedes usar un poco más de aceite de oliva. Para una textura más firme, aumenta ligeramente la proporción de aceite de coco.
• Añade hierbas frescas a tu mantequilla. También puedes agregar ajo en polvo o ralladura de limón. Esto le dará un toque especial según el uso que le quieras dar.
• Es perfecta para untar en pan, saltear vegetales o preparar salsas. Funciona también como sustituto en recetas de repostería.

Hacer tu propia mantequilla vegana es fácil, económico y saludable. Además, puedes personalizarla según tus preferencias. ¿Qué combinación de sabores intentarás primero? ¡Cuéntanos tus resultados!

+JUEVESABROSOS

+BLOGLENTEJA

#comidaSaludable #comidasSaludable #juevesabroso #mantequilllaVegana #recetaVegana #recetarioVegan #recetas #recetasVeganas #recipes #vegan #veganRecipe #vegans #vegansRecipes

Mantequilla vegana casera

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Hacer mantequilla vegana en casa es una manera maravillosa. Puedes disfrutar de un producto natural, libre de conservantes. Además, lo ajustas a tus gustos. Con esta receta sencilla, tendrás una mantequilla cremosa y versátil para untar, cocinar o hornear.

Ingredientes

• 1/2 taza de aceite de coco refinado (sin sabor ni aroma)
• 1/4 taza de aceite de oliva extra virgen
• 1/4 taza de leche vegetal sin azúcar (soya o almendra son ideales)
• 1/2 cucharadita de vinagre de manzana o jugo de limón
• 1/4 cucharadita de sal marina (ajusta al gusto)
• Opcional: 1/4 cucharadita de cúrcuma (para darle un color amarillo natural)

Procedimiento

1. Asegúrate de que el aceite de coco esté derretido pero no caliente. Esto facilitará la mezcla.
2. Usa una leche vegetal sin azúcar para evitar que interfiera con el sabor.
3. En una licuadora o procesador de alimentos, combina el aceite de coco, el aceite de oliva y la leche vegetal. Mezcla a velocidad media hasta obtener una consistencia homogénea.
4. Agrega el vinagre de manzana o jugo de limón, la sal y la cúrcuma (si la usas).
5. Licúa nuevamente a alta velocidad durante 1-2 minutos hasta que la mezcla espese ligeramente y tome un color uniforme.
6. Vierte la mezcla en un recipiente hermético o molde de silicona.
7. Refrigera durante al menos 2 horas para que se solidifique completamente.
8. Una vez firme, tu mantequilla vegana está lista para untar o usar en tus recetas favoritas.

Consejos

• Guarda la mantequilla en un recipiente hermético en el refrigerador. Se mantendrá fresca por hasta 2 semanas.
• Si prefieres una mantequilla más suave, puedes usar un poco más de aceite de oliva. Para una textura más firme, aumenta ligeramente la proporción de aceite de coco.
• Añade hierbas frescas a tu mantequilla. También puedes agregar ajo en polvo o ralladura de limón. Esto le dará un toque especial según el uso que le quieras dar.
• Es perfecta para untar en pan, saltear vegetales o preparar salsas. Funciona también como sustituto en recetas de repostería.

Hacer tu propia mantequilla vegana es fácil, económico y saludable. Además, puedes personalizarla según tus preferencias. ¿Qué combinación de sabores intentarás primero? ¡Cuéntanos tus resultados!

+JUEVESABROSOS

+BLOGLENTEJA

#comidaSaludable #comidasSaludable #juevesabroso #mantequilllaVegana #recetaVegana #recetarioVegan #recetas #recetasVeganas #recipes #vegan #veganRecipe #vegans #vegansRecipes

Mantequilla vegana casera

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Hacer mantequilla vegana en casa es una manera maravillosa. Puedes disfrutar de un producto natural, libre de conservantes. Además, lo ajustas a tus gustos. Con esta receta sencilla, tendrás una mantequilla cremosa y versátil para untar, cocinar o hornear.

Ingredientes

• 1/2 taza de aceite de coco refinado (sin sabor ni aroma)
• 1/4 taza de aceite de oliva extra virgen
• 1/4 taza de leche vegetal sin azúcar (soya o almendra son ideales)
• 1/2 cucharadita de vinagre de manzana o jugo de limón
• 1/4 cucharadita de sal marina (ajusta al gusto)
• Opcional: 1/4 cucharadita de cúrcuma (para darle un color amarillo natural)

Procedimiento

1. Asegúrate de que el aceite de coco esté derretido pero no caliente. Esto facilitará la mezcla.
2. Usa una leche vegetal sin azúcar para evitar que interfiera con el sabor.
3. En una licuadora o procesador de alimentos, combina el aceite de coco, el aceite de oliva y la leche vegetal. Mezcla a velocidad media hasta obtener una consistencia homogénea.
4. Agrega el vinagre de manzana o jugo de limón, la sal y la cúrcuma (si la usas).
5. Licúa nuevamente a alta velocidad durante 1-2 minutos hasta que la mezcla espese ligeramente y tome un color uniforme.
6. Vierte la mezcla en un recipiente hermético o molde de silicona.
7. Refrigera durante al menos 2 horas para que se solidifique completamente.
8. Una vez firme, tu mantequilla vegana está lista para untar o usar en tus recetas favoritas.

Consejos

• Guarda la mantequilla en un recipiente hermético en el refrigerador. Se mantendrá fresca por hasta 2 semanas.
• Si prefieres una mantequilla más suave, puedes usar un poco más de aceite de oliva. Para una textura más firme, aumenta ligeramente la proporción de aceite de coco.
• Añade hierbas frescas a tu mantequilla. También puedes agregar ajo en polvo o ralladura de limón. Esto le dará un toque especial según el uso que le quieras dar.
• Es perfecta para untar en pan, saltear vegetales o preparar salsas. Funciona también como sustituto en recetas de repostería.

Hacer tu propia mantequilla vegana es fácil, económico y saludable. Además, puedes personalizarla según tus preferencias. ¿Qué combinación de sabores intentarás primero? ¡Cuéntanos tus resultados!

+JUEVESABROSOS

+BLOGLENTEJA

#comidaSaludable #comidasSaludable #juevesabroso #mantequilllaVegana #recetaVegana #recetarioVegan #recetas #recetasVeganas #recipes #vegan #veganRecipe #vegans #vegansRecipes

This 3-ingredient coconut milk date caramel is pure magic — thick, creamy, and ready in minutes! Perfect for pancakes, apple slices, or desserts.

🔗 Full recipe: https://www.joinyourlife4u.com/coconut-milk-date-caramel-sauce/
🍴 For more easy recipes: https://www.joinyourlife4u.com/

#VeganRecipe #HealthyDessert #DairyFree #EasyRecipe #DateCaramel #CoconutMilk #HomemadeSauce #NaturalSweetener #cooking

Everyone deserves a deliciously creamy treat now and then. The great news is that this Vegan Chocolate Milkshake Recipe offers that creamy indulgence without being too indulgent. You can savor this on a warm summer afternoon or whenever you're in the mood for something sweet. #cookingwithmarchi #veganmilkshake #chocolatemilkshake #veganrecipe #vegantreat #chocolateicecream

One-pot magic! Make this nourishing “Tofu & Mushroom One-Pot Spiral Pasta” for dinner using wholemeal pasta, tofu-garlic sauce, mushrooms, capsicum, spring onions.

It’s hearty and flavour-packed. Ready in 30 minutes including prep time.

Boost the protein even more by swapping in lentil or chickpea pasta.

👉 Full recipe: https://www.veganeasy.org/recipes/tofu-mushroom-one-pot-spiral-pasta/

#vegan #veganrecipe #plantbasedmeals #onepotrecipe #veganpastarecipe #veganfood #veganeasy

This double Pea Pasts bake is called double peas, because the main components of this is chickpeas and green peas, making it double peas and of course it's a pasta bake it should come with orzo, rizoni or your favourute gluten free pasta... Recipe coming soon. Till then Check out my other recipes at Www.cookingwithmarchi.com
#cookingwithmarchi #pastabake #veganpasta #veganbake #orzo #chickpeas #chickpearecipes #plantbased #veganlife #vegan #recipe #veganrecipe #easydinner #weeknightdinners

This double Pea Pasts bake is called double peas, because the main components of this is chickpeas and green peas, making it double peas and of course it's a pasta bake it should come with orzo, rizoni or your favourute gluten free pasta... Recipe coming soon. Till then Check out my other recipes at Www.cookingwithmarchi.com
#cookingwithmarchi #pastabake #veganpasta #veganbake #orzo #chickpeas #chickpearecipes #plantbased #veganlife #vegan #recipe #veganrecipe #easydinner #weeknightdinners

This double Pea Pasts bake is called double peas, because the main components of this is chickpeas and green peas, making it double peas and of course it's a pasta bake it should come with orzo, rizoni or your favourute gluten free pasta... Recipe coming soon. Till then Check out my other recipes at Www.cookingwithmarchi.com
#cookingwithmarchi #pastabake #veganpasta #veganbake #orzo #chickpeas #chickpearecipes #plantbased #veganlife #vegan #recipe #veganrecipe #easydinner #weeknightdinners

This double Pea Pasts bake is called double peas, because the main components of this is chickpeas and green peas, making it double peas and of course it's a pasta bake it should come with orzo, rizoni or your favourute gluten free pasta... Recipe coming soon. Till then Check out my other recipes at Www.cookingwithmarchi.com
#cookingwithmarchi #pastabake #veganpasta #veganbake #orzo #chickpeas #chickpearecipes #plantbased #veganlife #vegan #recipe #veganrecipe #easydinner #weeknightdinners

This double Pea Pasts bake is called double peas, because the main components of this is chickpeas and green peas, making it double peas and of course it's a pasta bake it should come with orzo, rizoni or your favourute gluten free pasta... Recipe coming soon. Till then Check out my other recipes at Www.cookingwithmarchi.com
#cookingwithmarchi #pastabake #veganpasta #veganbake #orzo #chickpeas #chickpearecipes #plantbased #veganlife #vegan #recipe #veganrecipe #easydinner #weeknightdinners

I have always enjoyed mac 'n cheese with a touch of cauliflower to lighten it up and add some nutrition. However, this Rich Mac 'n Cheese Recipe elevates the dish by using cashews to make the sauce and incorporating butter beans for added creaminess. It feels like a warm hug on a weeknight—satisfying and packed with extra....
#macncheese #cookingwithmarchi #pastabake #glutenfreepasta #veganbake #veganpasta #weeknightpasta #weeknightdinner #veganrecipe #plantbasedrecipe #cashewnut #cauliflower

This Easy Greek Salad Recipe makes the perfect accompaniment to almost any meal, especially a Greek feast. For some inspiration, check out my Dolmades or the Smoky Bean Stew Recipe. The salad is easy to make, and it's incredibly fresh and crunchy! #cookingwithmarchi #greeksalad #vegansalad #glutenfree #veganfeta #tomato #cucumber #kalamataolives #plantbased #veganrecipe #plantbasedrecipe #healthyliving #healthyeating #veganfood #mediterraneanfood #greekfood

#coleslaw is just a delicious, fresh, and crunch salad that goes so well with many dishes. Recipe coming soone. Until then, check out my blog at www.cookingwithmarchi.com and sign up for newsletters. #cookingwithmarchi #vegancoleslaw #redcabbage #veganside #vegansides #vegansalad #crunchysalad #veganrecipe #plantbasedfoods #plantbasedrecipe #GlutenFreeRecipes

This one is a doozy! You are going to love it. Mediterranean Potato Bake with Peppers & Olives.

https://www.tinnedtomatoes.com/2021/07/mediterranean-potato-bake-with-peppers.html

Mmmmm it's so good! Little crispy roast potatoes and veg with a tasty coating.

Serve it hot for dinner or cold as a rather superior potato salad

#veganrecipe #vegan

Mashed potatoes can be fluffier and creamier without butter, chef shows

Echoing her sentiments, New York Times Recipes maestro David Tanis extolled the virtues of …
#dining #cooking #diet #food #mediterranean #MediterraneanDiet #MediterraneanFood #MediterraneanOliveOil #OliveOil #CreamyTexture #healthyfats #Mediterranean #Olive #Oliveoilmashedpotatoes #Recipes #veganrecipe #Vegetable
https://www.diningandcooking.com/2169789/mashed-potatoes-can-be-fluffier-and-creamier-without-butter-chef-shows/

Mashed potatoes can be fluffier and creamier without butter, chef shows

Echoing her sentiments, New York Times Recipes maestro David Tanis extolled the virtues of …
#dining #cooking #diet #food #mediterranean #MediterraneanDiet #MediterraneanFood #MediterraneanOliveOil #OliveOil #CreamyTexture #healthyfats #Mediterranean #Olive #Oliveoilmashedpotatoes #Recipes #veganrecipe #Vegetable
https://www.diningandcooking.com/2169789/mashed-potatoes-can-be-fluffier-and-creamier-without-butter-chef-shows/

Mashed potatoes can be fluffier and creamier without butter, chef shows

Echoing her sentiments, New York Times Recipes maestro David Tanis extolled the virtues of olive oil mashed potatoes as “extremely easy to make,…
#dining #cooking #diet #food #MediterraneanOliveOil #OliveOil #CreamyTexture #healthyfats #Mediterranean #Olive #Oliveoilmashedpotatoes #Recipes #veganrecipe #Vegetable
https://www.diningandcooking.com/2169789/mashed-potatoes-can-be-fluffier-and-creamier-without-butter-chef-shows/

Mashed potatoes can be fluffier and creamier without butter, chef shows

Echoing her sentiments, New York Times Recipes maestro David Tanis extolled the virtues of olive oil mashed potatoes as “extremely easy to make,…
#dining #cooking #diet #food #MediterraneanOliveOil #OliveOil #CreamyTexture #healthyfats #Mediterranean #Olive #Oliveoilmashedpotatoes #Recipes #veganrecipe #Vegetable
https://www.diningandcooking.com/2169789/mashed-potatoes-can-be-fluffier-and-creamier-without-butter-chef-shows/

Mashed potatoes can be fluffier and creamier without butter, chef shows https://www.diningandcooking.com/2169789/mashed-potatoes-can-be-fluffier-and-creamier-without-butter-chef-shows/ #CreamyTexture #HealthyFats #Mediterranean #MediterraneanOliveOil #Olive #OliveOil #OliveOilMashedPotatoes #Recipes #VeganRecipe #Vegetable

Mashed potatoes can be fluffier and creamier without butter, chef shows https://www.diningandcooking.com/2169789/mashed-potatoes-can-be-fluffier-and-creamier-without-butter-chef-shows/ #CreamyTexture #HealthyFats #Mediterranean #MediterraneanOliveOil #Olive #OliveOil #OliveOilMashedPotatoes #Recipes #VeganRecipe #Vegetable

Mashed potatoes can be fluffier and creamier without butter, chef shows https://www.diningandcooking.com/2169789/mashed-potatoes-can-be-fluffier-and-creamier-without-butter-chef-shows/ #CreamyTexture #HealthyFats #Mediterranean #MediterraneanOliveOil #Olive #OliveOil #OliveOilMashedPotatoes #Recipes #VeganRecipe #Vegetable

Another #VeganRecipe for #RainbowChard. I haven't tried this one yet, but it sounds delicious!

One Pot Rainbow Chard Recipe with Beans

June 20, 2024 by Maria

Ingredients

- Olive oil: For sautéing, it adds a rich, smooth base flavor.
- Garlic: Garlic infuses the dish with an irresistible aroma.
- Shallot: Adds a subtle sweetness and depth to the dish.
- Rainbow chard: The star of the show with its colorful stems and lush leaves. If you can’t find rainbow chard, regular Swiss chard, kale, spinach, collard greens or even rapini can be great substitutes.
- Salt: Essential for seasoning to taste. Sea salt or kosher salt can be used in the same quantity.
- Canned white beans: I love using canned cannellini beans in this recipe. You can easily use navy beans, great northern beans, or even chickpeas.
- White wine vinegar: This will brighten everything up with its fresh acidity. You can use apple cider vinegar, lemon juice, or even a splash of balsamic vinegar as a replacement.
- Chili flakes and black pepper: These optional spices can elevate the overall flavor of this Italian dish.
- Olive oil for drizzling: One final drizzle of extra virgin olive oil adds a touch of richness. Of course, this is optional.

How to make this easy rainbow chard recipe

1. Heat the oil: In a large pan or Dutch oven, heat 2 tablespoons of olive oil over medium-low heat.
2. Sauté the aromatics: Add the minced garlic, stir frequently and sauté until fragrant, about 1 minute. Then, add the chopped shallot and cook, stirring frequently, for 3-4 minutes until translucent.
3. Cook the chard stems: Toss in the chopped chard stems. Cook for another 3-4 minutes until they start to soften.
4. Season: Season with ⅛ teaspoon of salt, a pinch of chili flakes, and pepper to taste (if using).
5. Cook the chard leaves: Add the chopped chard leaves to the pan. Increase the heat to medium-high and cover. Cook, stirring occasionally, until wilted, about 3-5 minutes.
6. Evaporate the liquid: Remove the cover and cook until there is no longer any liquid, 4-5 minutes.
7. Add the beans: Add the drained white beans to the pan. Cook for another 2-3 minutes until the beans are heated through.
8. Finish with vinegar: Stir in 1 teaspoon of white wine vinegar.
9. Taste and adjust seasonings.
10. Final touch: Remove from heat, plate and drizzle with extra virgin olive oil.

Tips

- Choose fresh chard: When selecting rainbow chard, look for leaves that are bright and crisp, with vibrant, colorful stems. Avoid any wilted or yellowing leaves, as they may indicate older or less fresh chard.
- Blanching the leaves: Consider blanching the chard leaves for a minute or two before sautéing. This quick blanching process can help mellow out any potential bitterness in the leaves.
- Cook the stems separately and first: To ensure that the rainbow chard stems are cooked to the desired tenderness, consider cooking them separately and before adding the leaves. The stems may take slightly longer to cook, so giving them a head start can help achieve a more evenly cooked dish.
- Canned beans without salt: If you use canned beans without salt, there is no need to rinse them.
- Recipe scalability: This one-pot sauteed chard and white bean recipe can easily be doubled to accommodate larger servings or to prepare leftovers. Simply adjust the ingredient quantities accordingly.

Read more:
https://www.shelovesbiscotti.com/rainbow-chard-recipe/#ingredients

#SolarPunkSunday #VeganRecipes #GrowYourOwn #Recipes #RainbowSwissChard
#DietForASmallPlanet

Another #VeganRecipe for #RainbowChard. I haven't tried this one yet, but it sounds delicious!

One Pot Rainbow Chard Recipe with Beans

June 20, 2024 by Maria

Ingredients

- Olive oil: For sautéing, it adds a rich, smooth base flavor.
- Garlic: Garlic infuses the dish with an irresistible aroma.
- Shallot: Adds a subtle sweetness and depth to the dish.
- Rainbow chard: The star of the show with its colorful stems and lush leaves. If you can’t find rainbow chard, regular Swiss chard, kale, spinach, collard greens or even rapini can be great substitutes.
- Salt: Essential for seasoning to taste. Sea salt or kosher salt can be used in the same quantity.
- Canned white beans: I love using canned cannellini beans in this recipe. You can easily use navy beans, great northern beans, or even chickpeas.
- White wine vinegar: This will brighten everything up with its fresh acidity. You can use apple cider vinegar, lemon juice, or even a splash of balsamic vinegar as a replacement.
- Chili flakes and black pepper: These optional spices can elevate the overall flavor of this Italian dish.
- Olive oil for drizzling: One final drizzle of extra virgin olive oil adds a touch of richness. Of course, this is optional.

How to make this easy rainbow chard recipe

1. Heat the oil: In a large pan or Dutch oven, heat 2 tablespoons of olive oil over medium-low heat.
2. Sauté the aromatics: Add the minced garlic, stir frequently and sauté until fragrant, about 1 minute. Then, add the chopped shallot and cook, stirring frequently, for 3-4 minutes until translucent.
3. Cook the chard stems: Toss in the chopped chard stems. Cook for another 3-4 minutes until they start to soften.
4. Season: Season with ⅛ teaspoon of salt, a pinch of chili flakes, and pepper to taste (if using).
5. Cook the chard leaves: Add the chopped chard leaves to the pan. Increase the heat to medium-high and cover. Cook, stirring occasionally, until wilted, about 3-5 minutes.
6. Evaporate the liquid: Remove the cover and cook until there is no longer any liquid, 4-5 minutes.
7. Add the beans: Add the drained white beans to the pan. Cook for another 2-3 minutes until the beans are heated through.
8. Finish with vinegar: Stir in 1 teaspoon of white wine vinegar.
9. Taste and adjust seasonings.
10. Final touch: Remove from heat, plate and drizzle with extra virgin olive oil.

Tips

- Choose fresh chard: When selecting rainbow chard, look for leaves that are bright and crisp, with vibrant, colorful stems. Avoid any wilted or yellowing leaves, as they may indicate older or less fresh chard.
- Blanching the leaves: Consider blanching the chard leaves for a minute or two before sautéing. This quick blanching process can help mellow out any potential bitterness in the leaves.
- Cook the stems separately and first: To ensure that the rainbow chard stems are cooked to the desired tenderness, consider cooking them separately and before adding the leaves. The stems may take slightly longer to cook, so giving them a head start can help achieve a more evenly cooked dish.
- Canned beans without salt: If you use canned beans without salt, there is no need to rinse them.
- Recipe scalability: This one-pot sauteed chard and white bean recipe can easily be doubled to accommodate larger servings or to prepare leftovers. Simply adjust the ingredient quantities accordingly.

Read more:
https://www.shelovesbiscotti.com/rainbow-chard-recipe/#ingredients

#SolarPunkSunday #VeganRecipes #GrowYourOwn #Recipes #RainbowSwissChard
#DietForASmallPlanet

Another #VeganRecipe for #RainbowChard. I haven't tried this one yet, but it sounds delicious!

One Pot Rainbow Chard Recipe with Beans

June 20, 2024 by Maria

Ingredients

- Olive oil: For sautéing, it adds a rich, smooth base flavor.
- Garlic: Garlic infuses the dish with an irresistible aroma.
- Shallot: Adds a subtle sweetness and depth to the dish.
- Rainbow chard: The star of the show with its colorful stems and lush leaves. If you can’t find rainbow chard, regular Swiss chard, kale, spinach, collard greens or even rapini can be great substitutes.
- Salt: Essential for seasoning to taste. Sea salt or kosher salt can be used in the same quantity.
- Canned white beans: I love using canned cannellini beans in this recipe. You can easily use navy beans, great northern beans, or even chickpeas.
- White wine vinegar: This will brighten everything up with its fresh acidity. You can use apple cider vinegar, lemon juice, or even a splash of balsamic vinegar as a replacement.
- Chili flakes and black pepper: These optional spices can elevate the overall flavor of this Italian dish.
- Olive oil for drizzling: One final drizzle of extra virgin olive oil adds a touch of richness. Of course, this is optional.

How to make this easy rainbow chard recipe

1. Heat the oil: In a large pan or Dutch oven, heat 2 tablespoons of olive oil over medium-low heat.
2. Sauté the aromatics: Add the minced garlic, stir frequently and sauté until fragrant, about 1 minute. Then, add the chopped shallot and cook, stirring frequently, for 3-4 minutes until translucent.
3. Cook the chard stems: Toss in the chopped chard stems. Cook for another 3-4 minutes until they start to soften.
4. Season: Season with ⅛ teaspoon of salt, a pinch of chili flakes, and pepper to taste (if using).
5. Cook the chard leaves: Add the chopped chard leaves to the pan. Increase the heat to medium-high and cover. Cook, stirring occasionally, until wilted, about 3-5 minutes.
6. Evaporate the liquid: Remove the cover and cook until there is no longer any liquid, 4-5 minutes.
7. Add the beans: Add the drained white beans to the pan. Cook for another 2-3 minutes until the beans are heated through.
8. Finish with vinegar: Stir in 1 teaspoon of white wine vinegar.
9. Taste and adjust seasonings.
10. Final touch: Remove from heat, plate and drizzle with extra virgin olive oil.

Tips

- Choose fresh chard: When selecting rainbow chard, look for leaves that are bright and crisp, with vibrant, colorful stems. Avoid any wilted or yellowing leaves, as they may indicate older or less fresh chard.
- Blanching the leaves: Consider blanching the chard leaves for a minute or two before sautéing. This quick blanching process can help mellow out any potential bitterness in the leaves.
- Cook the stems separately and first: To ensure that the rainbow chard stems are cooked to the desired tenderness, consider cooking them separately and before adding the leaves. The stems may take slightly longer to cook, so giving them a head start can help achieve a more evenly cooked dish.
- Canned beans without salt: If you use canned beans without salt, there is no need to rinse them.
- Recipe scalability: This one-pot sauteed chard and white bean recipe can easily be doubled to accommodate larger servings or to prepare leftovers. Simply adjust the ingredient quantities accordingly.

Read more:
https://www.shelovesbiscotti.com/rainbow-chard-recipe/#ingredients

#SolarPunkSunday #VeganRecipes #GrowYourOwn #Recipes #RainbowSwissChard
#DietForASmallPlanet

Another #VeganRecipe for #RainbowChard. I haven't tried this one yet, but it sounds delicious!

One Pot Rainbow Chard Recipe with Beans

June 20, 2024 by Maria

Ingredients

- Olive oil: For sautéing, it adds a rich, smooth base flavor.
- Garlic: Garlic infuses the dish with an irresistible aroma.
- Shallot: Adds a subtle sweetness and depth to the dish.
- Rainbow chard: The star of the show with its colorful stems and lush leaves. If you can’t find rainbow chard, regular Swiss chard, kale, spinach, collard greens or even rapini can be great substitutes.
- Salt: Essential for seasoning to taste. Sea salt or kosher salt can be used in the same quantity.
- Canned white beans: I love using canned cannellini beans in this recipe. You can easily use navy beans, great northern beans, or even chickpeas.
- White wine vinegar: This will brighten everything up with its fresh acidity. You can use apple cider vinegar, lemon juice, or even a splash of balsamic vinegar as a replacement.
- Chili flakes and black pepper: These optional spices can elevate the overall flavor of this Italian dish.
- Olive oil for drizzling: One final drizzle of extra virgin olive oil adds a touch of richness. Of course, this is optional.

How to make this easy rainbow chard recipe

1. Heat the oil: In a large pan or Dutch oven, heat 2 tablespoons of olive oil over medium-low heat.
2. Sauté the aromatics: Add the minced garlic, stir frequently and sauté until fragrant, about 1 minute. Then, add the chopped shallot and cook, stirring frequently, for 3-4 minutes until translucent.
3. Cook the chard stems: Toss in the chopped chard stems. Cook for another 3-4 minutes until they start to soften.
4. Season: Season with ⅛ teaspoon of salt, a pinch of chili flakes, and pepper to taste (if using).
5. Cook the chard leaves: Add the chopped chard leaves to the pan. Increase the heat to medium-high and cover. Cook, stirring occasionally, until wilted, about 3-5 minutes.
6. Evaporate the liquid: Remove the cover and cook until there is no longer any liquid, 4-5 minutes.
7. Add the beans: Add the drained white beans to the pan. Cook for another 2-3 minutes until the beans are heated through.
8. Finish with vinegar: Stir in 1 teaspoon of white wine vinegar.
9. Taste and adjust seasonings.
10. Final touch: Remove from heat, plate and drizzle with extra virgin olive oil.

Tips

- Choose fresh chard: When selecting rainbow chard, look for leaves that are bright and crisp, with vibrant, colorful stems. Avoid any wilted or yellowing leaves, as they may indicate older or less fresh chard.
- Blanching the leaves: Consider blanching the chard leaves for a minute or two before sautéing. This quick blanching process can help mellow out any potential bitterness in the leaves.
- Cook the stems separately and first: To ensure that the rainbow chard stems are cooked to the desired tenderness, consider cooking them separately and before adding the leaves. The stems may take slightly longer to cook, so giving them a head start can help achieve a more evenly cooked dish.
- Canned beans without salt: If you use canned beans without salt, there is no need to rinse them.
- Recipe scalability: This one-pot sauteed chard and white bean recipe can easily be doubled to accommodate larger servings or to prepare leftovers. Simply adjust the ingredient quantities accordingly.

Read more:
https://www.shelovesbiscotti.com/rainbow-chard-recipe/#ingredients

#SolarPunkSunday #VeganRecipes #GrowYourOwn #Recipes #RainbowSwissChard
#DietForASmallPlanet

Another #VeganRecipe for #RainbowChard. I haven't tried this one yet, but it sounds delicious!

One Pot Rainbow Chard Recipe with Beans

June 20, 2024 by Maria

Ingredients

- Olive oil: For sautéing, it adds a rich, smooth base flavor.
- Garlic: Garlic infuses the dish with an irresistible aroma.
- Shallot: Adds a subtle sweetness and depth to the dish.
- Rainbow chard: The star of the show with its colorful stems and lush leaves. If you can’t find rainbow chard, regular Swiss chard, kale, spinach, collard greens or even rapini can be great substitutes.
- Salt: Essential for seasoning to taste. Sea salt or kosher salt can be used in the same quantity.
- Canned white beans: I love using canned cannellini beans in this recipe. You can easily use navy beans, great northern beans, or even chickpeas.
- White wine vinegar: This will brighten everything up with its fresh acidity. You can use apple cider vinegar, lemon juice, or even a splash of balsamic vinegar as a replacement.
- Chili flakes and black pepper: These optional spices can elevate the overall flavor of this Italian dish.
- Olive oil for drizzling: One final drizzle of extra virgin olive oil adds a touch of richness. Of course, this is optional.

How to make this easy rainbow chard recipe

1. Heat the oil: In a large pan or Dutch oven, heat 2 tablespoons of olive oil over medium-low heat.
2. Sauté the aromatics: Add the minced garlic, stir frequently and sauté until fragrant, about 1 minute. Then, add the chopped shallot and cook, stirring frequently, for 3-4 minutes until translucent.
3. Cook the chard stems: Toss in the chopped chard stems. Cook for another 3-4 minutes until they start to soften.
4. Season: Season with ⅛ teaspoon of salt, a pinch of chili flakes, and pepper to taste (if using).
5. Cook the chard leaves: Add the chopped chard leaves to the pan. Increase the heat to medium-high and cover. Cook, stirring occasionally, until wilted, about 3-5 minutes.
6. Evaporate the liquid: Remove the cover and cook until there is no longer any liquid, 4-5 minutes.
7. Add the beans: Add the drained white beans to the pan. Cook for another 2-3 minutes until the beans are heated through.
8. Finish with vinegar: Stir in 1 teaspoon of white wine vinegar.
9. Taste and adjust seasonings.
10. Final touch: Remove from heat, plate and drizzle with extra virgin olive oil.

Tips

- Choose fresh chard: When selecting rainbow chard, look for leaves that are bright and crisp, with vibrant, colorful stems. Avoid any wilted or yellowing leaves, as they may indicate older or less fresh chard.
- Blanching the leaves: Consider blanching the chard leaves for a minute or two before sautéing. This quick blanching process can help mellow out any potential bitterness in the leaves.
- Cook the stems separately and first: To ensure that the rainbow chard stems are cooked to the desired tenderness, consider cooking them separately and before adding the leaves. The stems may take slightly longer to cook, so giving them a head start can help achieve a more evenly cooked dish.
- Canned beans without salt: If you use canned beans without salt, there is no need to rinse them.
- Recipe scalability: This one-pot sauteed chard and white bean recipe can easily be doubled to accommodate larger servings or to prepare leftovers. Simply adjust the ingredient quantities accordingly.

Read more:
https://www.shelovesbiscotti.com/rainbow-chard-recipe/#ingredients

#SolarPunkSunday #VeganRecipes #GrowYourOwn #Recipes #RainbowSwissChard
#DietForASmallPlanet

Sharing our recipe for Vegan Taco Pizza. It combines taco flavors with a pizza format using plant-based ingredients.

A practical option for Taco Tuesday, Cinco de Mayo, or just a different kind of meal prep.

Find the steps and ingredients list on the blog:
https://dailyveganmeal.com/vegan-taco-pizza/

#vegan #VeganRecipe #PlantBased #TacoPizza #TacoTuesday #CincoDeMayo #VeganFood #DailyVeganMeal

Fruity, crumbly, and just sweet enough. These vegan white chocolate blueberry bars are easy, satisfying, and gluten-free friendly. 🍇🤍

Recipe: https://dailyveganmeal.com/white-chocolate-blueberry-crumble-bars/

#vegan #veganrecipe #vegandessert #plantbased #blueberry

Fasolada (Φασολάδα) is a traditional Greek white bean soup that is nourishing and comforting, ideal for the autumn and winter months. Perfect if you're in the southern hemisphere!

The recipe makes a mighty big batch!
👉 https://www.veganeasy.org/recipes/fasolada-greek-white-bean-soup/

#vegan #veganrecipe #whitebeansoup #greekcuisine #plantbased

Looking for a little sweetness in this shitty world? Here's the super-easy recipe for date purée. A simple alternative to sweeten your desserts. https://little-radish.com/en/recipes/puree-de-dattes #vegan #veganRecipe