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Day: May 2, 2018

Vegan Chocolate Dipped Strawberries – Besuretocook.com

Vegan Chocolate Dipped Strawberries – Besuretocook.com

Vegan and Raw Chocolate Dipped StrawberriesIngredients:3 tablespoons coconut oil⅓ cup raw cacao powder2 tablespoons raw agave1 16oz container of organic strawberriesInstructions:Rinse strawberries and pat them dry.Warm coconut oil on very low heat, just enough to bring it to liquid form.In a small bowl whisk together coconut oil, raw cacao and agave until smooth.Dip strawberries into…

Vegan Matcha-Banana Smoothie Recipe – Besuretocook.com

Vegan Matcha-Banana Smoothie Recipe – Besuretocook.com

A recent graduate of the City University of New York’s journalism program, Lauren was born, raised, and still resides in Brooklyn. She has been an avid cook and food lover since childhood. Here on Serious Eats, you can check out her drinks and recipes coverage. Want more? take a look at her work elsewhere around…

Spicy Cabbage Slaw (vegan) Recipe – Besuretocook.com

Spicy Cabbage Slaw (vegan) Recipe – Besuretocook.com

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1.

Combine cabbage, carrot, red onion, and 2 tablespoons kosher salt in a large bowl. Massage salt into vegetables. Set aside. Combine vinegar, sugar, allspice, pepper, and 1 cup water in a saucepan and bring to a boil over medium-high heat. Pour boiling liquid over cabbage mixture, then place a paper towel directly on top of surface, pressing down until it is saturated to keep the cabbage submerged. Let rest at room temperature until cool. Transfer to a sealed container and refrigerate until ready to use. Slaw will keep for about 2 weeks.




Very Yummy Whoopie Pies

Very Yummy Whoopie Pies

Looking for one of your favorite recipes? You’ll notice that Recipe Box is now called SAVES and your recipes are organized in COLLECTIONS. Plus, all of your private notes can now be found directly on the recipe page under the directions.

Mini Pumpkin Pies

Mini Pumpkin Pies

Looking for one of your favorite recipes? You’ll notice that Recipe Box is now called SAVES and your recipes are organized in COLLECTIONS. Plus, all of your private notes can now be found directly on the recipe page under the directions.

Scrumptious Mince Pies

Scrumptious Mince Pies

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Looking for one of your favorite recipes? You’ll notice that Recipe Box is now called SAVES and your recipes are organized in COLLECTIONS.

Plus, all of your private notes can now be found directly on the recipe page under the directions.




Vegetable Stock From ‘Afro-Vegan’ – Besuretocook.com

Vegetable Stock From ‘Afro-Vegan’ – Besuretocook.com

1. Combine all the ingredients in a large pot and bring to a boil over medium-high heat. Decrease the heat to medium-low and simmer uncovered for about 1 hour. Strain through a fine mesh sieve, pressing down on the solids to extract as much liquid as possible. (Compost the solids.) Use immediately or let cool…

Vegan Meringues – Besuretocook.com

Vegan Meringues – Besuretocook.com

Ingredients:One 15-ounce can chickpeas1/4 teaspoon cream of tartarKosher salt3/4 cup superfine sugarInstructions:Special equipment: 1 large pastry bag 1 large star or round pastry tipPreheat the oven to 250 degrees F. Line 2 baking sheets with parchment.Strain the chickpeas directly into the bowl of a stand mixer. There should be about 3/4 cup liquid; reserve the…

Vegan Spinach Dip – Besuretocook.com

Vegan Spinach Dip – Besuretocook.com

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Whether you’re vegan or not, this spinach dip is just as addictive as the real thing, minus all the guilt.

Ingredients:

  • 400 grams soft tofu
  • 100 grams raw cashew nuts (3/4 cup) soaked in water overnight and drained
  • 25 grams nutritional yeast (~1/4 cup)
  • 2 teaspoons apple cider vinegar
  • 3 grams salt (~1/2 teaspoon)
  • 260 grams spinach (175 grams cooked and squeezed)
  • 1 tablespoon vegetable oil
  • 175 grams onion (1 medium onion)
  • 100 grams water chestnuts diced
  • extra virgin olive oil
  • smoked paprika

Instructions:

  1. Add the tofu, soaked cashews, nutritional yeast, vinegar, and salt to the bowl of a high-speed blender (such as a Vitamix) and blend until it forms a smooth puree. If the blender won’t spin, try adding a little water (or coconut milk) at a time and use the tamper to help it along. The mixture should have the consistency of pudding.
  2. Chop the roots off the spinach and put it into a large bowl. Wash the spinach under running water while agitating it with your fingers until the water is no longer muddy. Then, stop the water and give any remaining grit a chance to settle to the bottom of the water.
  3. Lift the floating spinach off the top of the water, leaving any remaining sand at the bottom of the bowl.
  4. Bring a large pot of water to a boil and add the spinach. Boil until the spinach is tender. 1-2 minutes.
  5. Drain the spinach, rinse with cold water and then squeeze the excess water out of the spinach.
  6. Chop the spinach into small pieces.
  7. Add the oil, onions and garlic to a frying pan and sauté over medium-high heat until the onions are a caramel brown color and have reduced to about 1/4 of their original volume.
  8. Add the water chestnuts and spinach and, sauté to heat through.
  9. Turn down the heat and add the tofu and cashew puree. Stir constantly until the spinach dip is heated through. Adjust salt to taste.
  10. Drizzle with a little olive oil and then dust with paprika. Serve with vegetables and bread.




Vegan Chocolate Cake – Besuretocook.com

Vegan Chocolate Cake – Besuretocook.com

This vegan chocolate cake recipe is made with cocoa powder, vinegar, soy or almond milk, and all the other usual baking ingredients. No one will know the difference between it and regular chocolate cake. Swear. Here’s the thing about this vegan chocolate cake. People they love it. In fact, people who don’t even know it’s…


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