The creamiest vegan pasta you’ve ever seen.
Vegan Roasted Red Pepper Pasta on Minimalist Baker
nom nom nom
I’m glad I can help! Hopefully you can eventually settle for veganism because it’s the best! :)
Thank you for the compliment!
The cinnamon roll recipe is not mine. This blog is almost entirely reblogs, or recipes I find on the internet and want to try. I give the link/credit to the original content.
In regards to your question, I’m sure soy milk can be used. I have found that soy milk and almond milk have been the best all around cooking milks, and the most accessible.
Kale, white bean and potato soup
- 1 large onion, diced
- 3 cloves garlic, diced
- 32 oz. vegetable stock (I use Pacific Foods organic)
- 32 oz. water (or 32 oz of more veggie stock but I tried to cut down on sodium, the stock is more flavorful though so)
- 2 lbs. potatoes (I prefer Yukon gold for this recipe), cut up into bit size pieces
- 2 15 oz. cans of small cannellini beans, drained and rinsed well
- approx. 1 tbsp. fresh rosemary, chopped
- approx. 1/2 tbsp. cumin
- approx. 1 ½ tbsp. dried sage
- a few dashes of cayenne (optional)
- 1 bunch kale, leaves removed from stems and ripped up into ~1.5 in. pieces
- salt and pepper to taste
Heat a big pot over medium heat with a splash of veggie stock covering the bottom (you could also use your preferred type of cooking oil). Add onions and sauté until translucent, stir often to prevent sticking to the pan. Add garlic and sauté for another minute.
Add vegetable stock, water, potatoes, rosemary, sage and cumin and bring to a low boil. Reduce heat to a simmer. Cook until potatoes start to get pretty soft, then add the beans.
Keep simmering (stir occasionally and make sure nothing is sticking on the bottom of the pot) for another 45-1.5 hrs (possibly more, possibly less, I always forget - you can’t really overcook this so no stress) until the soup has reduced and the broth has become thick and somewhat creamy. The broth will no longer be clear. The longer you simmer, the thicker the soup. You can always add more water or stock if it gets too thick.
Once the soup is thick, taste and see if it needs salt, pepper, more rosemary, sage, etc. Try adding more spices before adding more salt to cut down on sodium. You can also add the cayenne now if using.
When you’re almost ready to serve, add the kale and stir around for a couple minutes. The heat from the soup should cook the kale. That’s it.
Yay to yummy rice!
Because plain ice cubes are too boring. These ice cubes are made of fruit juice, smoothie and coconut milk. You could simply play around with any combinations you love.
Adds a whole new dimension to your drinks, not to mention its beauty. A sure conversation starter at any party. Great to get your picky kids to drink some fruity goodness too.
- JUICES: I used store-bought grapefruit juice, mango juice, limeade, and made some strawberry/beet juice.
- SMOOTHIES: I combined kiwi, cucumber, mint and lime make for a beautiful green smoothie blend.
- COCONUT MILK: I layered a lot of these cubes with coconut milk, which can be poured right from the can.
Play around with your combination, the choices are endless.
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Delicious little snack of apples and ‘caramel’
•1 honeycrisp apple
•6 medjool dates