Egg Bites ( that are way better than Starbucks)
The thing about egg bite quiche cupcake muffin type things is that they taste delicious if you like eggs and you like the ingredients that are inside them.
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RECIPE
Eggs
Salt
Pepper
Ingredients that taste good
Spray
Pour
Cook (350 F)
Eat
Cheezy Hash Brown Veggie Casserole / WFPBNO
Cheezy hash brown veggie casserole that is(WFPBNO) whole food plant based no oil is what I will be sharing with you in this video. This recipe cheezy hash brown veggie casserole checks all the boxes, low fat high carb, gluten free, oil free, budget friendly, weight loss friendly and absolutely delicious! The full recipe below:
Ingredients:
4 cups frozen hash browns
2 heads broccoli chopped into bite size pieces.
1 bag mixed vegetable 10 ounce
1 cup plant-based cheese sauce plus more for the top
1 can corn including water from can
1 cup water
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika.
Instructions
Defrost the hash browns either in the microwave or leave out on the counter.
Blend the can of corn with the water from the can plus 1 cup of water till smooth
Mix all the ingredients together in to a large bowl and then add to a 13 x 9 inch pan and spread into an even layer. Spread more cheese sauce evenly over the top.
Cover and bake in a preheated 350 degree oven for 30 minutes then bake uncovered for 15 minutes. If you want a more brown and slightly crispy top then broil for 5 minutes.
Serves 4-6 depending on the serving size.
**Instructions to make this recipe with fresh potatoes
You will need about 4 to 5 cups of shredded potatoes. I would wash and peel the potatoes It will take about 3-5 potatoes depending on their size. You can use your regular cheese grater.
Once you have done that. Place all the potatoes into a dish towel and squeeze out as much moisture as you can. You may have to do it twice with 2 different dish towels. Then place in a big bowl and follow the rest of the recipes above. Then add an additional 5 or 10 minutes to the cooking time covered because the potatoes started from raw and hash browns are already cooked.
Here is the recipe I used for this cheese sauce. You can use whatever recipe you want. I tend to change them up. I have a couple of my own on my channel. Right now I am loving this one.
CHEESE SAUCE
1 head of cauliflower
1 medium potato
1 tsp garlic powder
1 tsp onion powder
1/3 cup nutritional yeast
1 tsp salt
1/4 cup soy milk
1/4 - 1/2 cup water more if you want it thinner (use the cooking water)
Juice of half a lemon
Boil the potato and the cauliflower till fork tender. Once the potato and cauliflower are done add to a blender with the other ingredients Use the cooking water for the water in the recipe. blend till smooth
#hashbrowns #wfpbno #casseroles
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Vegan QUICHE Recipe (Egg-Free, Soy-Free, No Tofu!)
This wholesome vegan quiche is packed with healthy vegetables, and a decadent pie crust- yet the recipe is entirely egg-free, dairy-free, gluten-free, and even soy-free (no tofu)! Not to mention that this veggie quiche has an extremely customizable filling and can be enjoyed at breakfast, brunch, lunch, and special occasions! ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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My cookbook Simple and Delicious Vegan is out! I poured my heart and soul into this cookbook, and it contains many of my best recipes that I created over the last 7 years! It has:
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Ingredients
Pie crust:
1 cup (140 g) gluten-free flour
1/2 cup (60 g) almond flour
1 flax egg (1 tbsp ground flax seeds + 3 tbsp water)
4 tbsp (56 g) margarine or vegan butter
1/3 tsp sea salt
cold water if needed
Chickpea Batter:
1 cup (120 g) chickpea flour (garbanzo bean flour)
1 cup (240 ml) plant-based milk or water
2 cups (480 ml) vegetable broth
1/2 tbsp onion powder
1 tbsp nutritional yeast
1/2 tsp smoked paprika
1/3 tsp black pepper
A pinch of turmeric
A pinch of chili powder (optional)
Veggies:
1/2 onion (chopped)
3 cloves garlic (minced)
1/2 pepper (chopped)
1 cup fresh spinach chopped
1 stalk leek
Pinch of sea salt
A handful of cherry tomatoes (halved)
1 tsp vegetable oil for frying
Fresh thyme to garnish
Pinch black salt (optional)
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Chile Rellenos w/ Marta neeno’s essentials
Ingredients:
- 8-10 poblano peppers
- Half an onion
- 4 tomatoes
- 5 cloves garlic
- Oaxaca cheese
- 1 potato
- 1/2 bell pepper
- 1 lb lean ground beef
- Salt to taste
- Cumin to taste 1/2 tsp or so
- Black pepper to taste
- Pinch of Dried oregano
- 1-2 tbsp coconut oil
- Water for boiling
Directions:
1. Gather your ingredients
2. Roast the poblano peppers on all sides get them nice and charred. Once charred place in a bag or container of some sort that can be closed tightly.
3. While you wait for the poblanos to char, chop your ingredients.
4. Boil the 4 tomatoes, 3 cloves of garlic and about a quarter onion. Once tomatoes are nice and stewed transfer to a blender with none of the water, a nice pinch of salt and blend.
5. Heat up a tbsp or 2 coconut oil in pot, and fry a pinch of onion. Once fried add blended tomatoes, garlic, a pinch of oregano and a pinch of salt. Cook on medium heat until reduced to a nice sauce, about 10 minutes.
6. Brown the ground beef, add chopped potatoes, ground cumin, salt and pepper cook for 5 minutes. Add remaining chopped onion, garlic and bell pepper, cook for an additional 5-10 minutes until potatoes are tender. Turn off heat and Cover pan to keep everything warm.
7. Peel the charred skin off the poblanos, puncture a hole into one side of the poblano pepper, gently clean out the seeds and membrane. Try to keep the poblano together while doing this.
8. Stuff poblanos with cheese or beef mixture or both, you can also stuff them with whatever you like. Get creative, make a tofu mixture or whatever you like. (you can use the leftover meat mixture for enchiladas or tostadas)
9. Heat up a pan with some of the salsa on medium heat, place a few stuffed poblanos in the warm salsa and cover until filling and poblanos are desired temperature. *you can also batter the chile relleno in egg and fry them in a little bit of oil, then cover with salsa. We chose not to fry ours because they tend to get a little greasy. They are delicious either way!
10. Serve warm and enjoy!
Thanks again for tuning in! I hope you try this one out, this is a really delicious recipe! See you next time!
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stuffed zucchini boats! i have never eaten such a delicious zucchini! Healthy and easy!
Hello my dear friend
I want to teach you a delicious recipe with #zucchini
So see to the end and be sure to cook for yourself and surprise your friends with this amazing taste.
Glad you commented on my food
And what #recipes do you want from me?
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a delicious lunch and dinner
with :
- 2 zucchini
- 1 onion
- 2 tomatoes
- 2 carrots
- 30 gram of green onion
- 30 gram of parsley
-100 gram of mozzarella cheese
-Thyme 1 tsp
- salt and black pepper as needed
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