Uncover the Vegan within.
Spiced Gingerbread Crinkle Cookies! These Spiced Gingerbread Crinkle Cookies embody the holiday season. They are perfectly soft, cake-like, and packed with spices. A beautiful crinkle cookie that is super easy to make. Just mix up, roll into balls, refrigerate briefly, roll the balls in sugar and bake. ~Vegan, Plant-based, Dairy-Free, Egg-free.
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Tamarind Peanut Sauce! This tamarind peanut sauce is excellent. Tamarind has a tangy yet tart or sour taste with a touch of sweetness. The added sugar, ginger and peanut butter in this recipe balances the sauce perfectly. Our dinner yesterday included brown rice with a mix of grains (green lentils, buckwheat, millet, quinoa, flax and chia seeds). On top of the rice were sautéed shiitake mushrooms, a piece of fried tofu – drizzled with the tamarind peanut sauce and topped with crispy shallots. Served with a side of sautéed spinach. The overall dish was extremely flavorful. Enjoy! ~ Vegan, Plant-based, Dairy-free; Egg-free ~
A toast to Reflections (A-Z Blog Challenge) and bloggers – Happy Juicing (Serves 1) – Vegan, Raw, Gluten-Free Ingredients: 2-3 Stalks Kale, stemmed removed 2 Carrots ½ Cucumber, 1-inch piece Ginger, peeled ½ Lemon 1 Granny Smith Apple -Juice the above ingredients and enjoy! – Remember Organic is always best. Good Morning my beautiful juice! […]
