Gluten-Free Vegan Pancakes ???? Banana, Vegan Whip, and Berry Coulis | The Veggie Nerd
Gluten-free vegan pancakes served with fresh banana, vegan whipped cream, and a mixed berry coulis (reduced berry sauce). These pancakes brown up perfect, have zero gluten. A plant-based option anyone can enjoy. FULL RECIPE
This recipe is part of a series of recipe I did while researching a GERD diet. If you'd like to learn what GERD is, check out this link:
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1st MasterChef Canada Champion! | MasterChef Canada | MasterChef World
In the gripping season finale clip of MasterChef Canada, the judges reveal the first-ever winner between Eric and Marida. Tensions run high as they both showcase their culinary prowess in an epic showdown. Who will take home the coveted title, $100,000, and the impressive trophy? Watch the thrilling moment of triumph and celebration!
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MasterChef Canada showcases a fusion of flavours and unmatched culinary talents! Venture into Canada's prestigious kitchen where rising home cooks are honed by the renowned trio: Claudio Aprile, Michael Bonacini, and Alvin Leung. Witness intense challenges, breathtaking dishes, and moments that define Canadian culinary prowess.
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Welcome to MasterChef World, the premier hub for global culinary excellence. Dive into the best from regions including Australia, Canada, the UK, New Zealand, and South Africa. Experience riveting Mystery Box challenges, ingenious Invention Tests, and intense Pressure Tests that promise to captivate. Plus, don't miss out on exclusive recipes and Masterclasses from renowned chefs, unveiling their culinary artistry and expertise. Join us on this gourmet journey!
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The Art Of Cookery Made Plain And Easy by Hannah GLASSE read by Steve C Part 3/3 | Full Audio Book
The Art Of Cookery Made Plain And Easy by Hannah GLASSE (1708 - 1770)
Genre(s): Modern (19th C)
Read by: Steve C in English
Parts:
Part 1
Part 2
Chapters:
00:00:00 - 33 - Chapter 16 - Of Cheesecakes, Creams, Jellies, Whipt Syllabubs etc
00:38:53 - 34 - Chapter 17 - Of Made Wines, Brewing, French Bread, Muffins etc
01:10:21 - 35 - Chapter 18 - Jarring Cherries, and Preserves etc
01:34:04 - 36 - Chapter 19 - To make Anchovies,Vermicelli, Catchup, Vinegar etc
01:51:04 - 37 - Chapter 20 - Of Distilling
02:00:27 - 38 - Chapter 21 - How to market, and the seasons of the Year for Butchers Meat etc
02:38:39 - 39 - Chapter 22 - A certain cure for the Bite of a Mad Dog
02:46:45 - 40 - Additions
03:03:53 - 41 - Necessary Directions for Carving
03:08:54 - 42 - Appendix-Part 1
03:36:28 - 43 - App-Pt 2 (from: to preserve Green Codlings)
04:03:36 - 44 - App-Pt 3 (from: To candy Angelica)
04:30:01 - 45 - App-Pt 4 (from: To make Chouder, a Sea Dish)
04:50:59 - 46 - App-Pt 5 (from: To make Sour Crout)
05:15:10 - 47 - Receipts for Perfumery
Although this recording has been made using the 1784 version, the original book of The Art of Cookery, Made Plain and Easy was first published by subscription in 1747 by Hannah Glasse and was a compilation of the recipes typical for British meals produced in the kitchens of the more affluent classes in the 1700s.It will become obvious to the reader (and listener) of this (audio)book that Hannah Glasse was a very experienced and consummate cook totally focussed on preparing and presenting a wholesome and varied range of fare for the family and guests of the household in the most economic and efficient manner possible.In the book's foreword - ‘To The Reader' - Hannah Glasse states that she has ‘not wrote in the high polite style' but rather it is her intent to ‘instruct the lower sort' in their own way. By writing in her practical no-nonsense manner she is able to instil confidence in anyone who follows her recipes and advice to be able to produce an almost infinite variety of meals using whatever ingredients are available at the time.If you are looking for recipes for ‘Fancy Food' then this book is not for you. But if you are interested in discovering how some of the best, wholesome, ‘stick to your ribs' meals were created, then join me in the kitchen to find out what some of the finest 18th century British cuisine has to offer. - Summary by Steve C
More information:
LibriVox - free public domain audiobooks (
Pumpkin Bars with a Cream Cheese Swirl | a Pound Dropper Recipe |One Point Pumpkin Bars#pounddropper
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Two Raw Food Chefs Dine at the Blossoming Lotus Vegan Cafe i
On the main menu there are 7 fresh juices to choose from that include ingredients like: kale, celery, apple, carrot, lemon, ginger, beet, parsley, basil, cilantro & cucumber.
There is a live cashew hummus with tomato, cucumber, and flax cracker starter. They also have 3 live salads and a live soup.
There are 5 live entrees: Live Wrap, Live Pasta, Live Sample Platter, & Live Pad Thai.
For dessert there are Live Fudge & Live Cheesecake.
For the non-raw there are a variety of health-minded options like: salads, soups, sandwiches, wraps, & smoothies. They also have many other drinks including milks, teas, wines, & herb infused spirits. They even have a vegan Soft Serve for dessert.
We are sad that their chef, voted, The Sexiest Chef in Portland isn't in for the occasion. :(