#chickpea flour brownies
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morethansalad · 1 year ago
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Vegan Beet Brownies (Gluten- & Oil-Free)
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additionalvelociraptors · 3 months ago
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Egg Replacer: Chickpea Flour
So for ... reasons, it may not be as easy or as cheap or as safe to get eggs moving forward.
Luckily many recipes can either use some or all chickpea flour (also called besan or gram or chickpea flour - check your local import store if you're having a hard time finding it) with minimal difference.
Here are some recipes I've used chickpea flour with successfully:
Congee (I like to add 3-4 eggs when I make a batch of congee, and chickpea flour eggs - based on the ratio from this recipe - are an easy swap to make sure there's plenty of protein and such without a noticeable difference)
Baked egg dishes like this one. I didn't want to use 12 eggs, so I swapped out half using proportions similar to this recipe (which I have also made before - it's not not eggy - not bad!). The baked green chili casserole was very good and I couldn't tell it had half as many eggs - and I was looking!!
Making an omelette with chickpea flour - this won't fool anyone but it's a decent alternative if you want something relatively fast and easy. Here is a recipe to get you started.
Cooking a bag of frozen spinach and then without draining, mixing in chickpea flour and a little water before making socca bread. This ends up being somewhere around okonomiyaki in style, but pretty bland. Takes toppings and dipping sauces like a dream.
Socca bread in general, like this recipe, although I usually make it on the stovetop
Chickpea flour:
3 Tablespoons (about 2 ounces or 57 grams) of chickpea flour packs slightly more folate than half of your daily needs, more than 3 times the amount of iron found in one egg, provides about 6 grams of dietary fiber (which eggs don’t carry any of) and about 13 grams of protein (an egg only contains 7).
Source
I am not telling you to give up eggs. I am telling you that there are alternatives or new food options that occupy a similar space that will let you save your eggs for other things, like brownies or egg-cheese sandwiches.
Please let me know if anyone wants more info or specific recipes. <3
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seethinglikeme · 26 days ago
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on one hand i don’t wanna be ungrateful but on the other hand who doesn’t check what product they’re buying to see what exactly it is? and if he did check, who the hell buys vegan gluten free brownie mix with fucking chickpea flour of all things for someone without asking if that’s what they want
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artemisarticles · 1 year ago
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Getting Started
Clear the decks. Take everything out of your pantry, give it a hard look and decide what you can get rid of. Be ruthless. If you haven’t used it in a year, get rid of it.
Keep what looks and smells good. “Expiration,” “sell by,” and “best by” dates are not good guidelines. Some are determined by regulators, others by manufacturers, and almost all are arbitrary. Properly stored, some (unopened) ingredients, like canned fish, can last for years; others, like dried herbs, start declining in quality the moment they are sealed in a container.
Assess what remains. Then organize it according to the logic that makes sense to you: There’s no single best system. Your nut butters might be with the condiments, or the breakfast items, or the baking supplies.
Fill in the blanks with food that will make you a better cook. Each of the pantry lists below is a proposal, not a prescription. There’s no reason to stock black beans if you only like red. There’s no need to have everything here available at all times. You’ll know your pantry is well stocked for your purposes when most of the time, you need only add one or two fresh ingredients to cook one of our recipes from scratch. Or even better, none.
The Essential Pantry
The foundation layer for all three pantries, this is where everyone should start. There’s so much to be done with these basics. The rule here is stock your pantry mostly with what you’re confident using, and what you love to eat. You’ll turn to it again and again.
Oils and vinegars: Extra-virgin olive oil, neutral cooking oil (such as canola or grapeseed), red-wine vinegar, white vinegar or white-wine vinegar.
Cans and jars: Tuna in olive oil, tomato paste, diced tomatoes, tomato sauce, chicken stock or vegetable stock (box-packed tastes better than canned). A good-tasting, simple tomato sauce can become a soup or a stew, or make a quick dinner with pasta or polenta.
Spices and dried herbs: Kosher salt, red-pepper flakes, ground cayenne, curry powder, bay leaves, black peppercorns, sweet paprika, ground cinnamon, ground cumin, garlic powder or granulated garlic, dried thyme and dried oregano. This selection will take you through everything from a basic beef stew to Saturday morning pancakes to Thanksgiving dinner.
Grains and starches: Long-grain white rice, one or two other grains (such as quinoa or farro), dry pasta (one long, one short and chunky), plain bread crumbs, crackers, canned beans (white beans, black beans and-or chickpeas), dry lentils.
Nuts and nut butters: Walnuts, almonds, roasted peanuts, peanut butter (smooth and crunchy).
Sweeteners: Honey, maple syrup, granulated sugar.
Preserves and pickles: Fruit jams and preserves, anchovies.
Condiments and sauces: Basic vinaigrette, mustard (yellow or Dijon), mayonnaise, ketchup, hot sauce, salsa, soy sauce.
Produce: Garlic, onions, all-purpose potatoes (such as Yukon Gold), lemons, shelf-stable tofu (Essential for vegetarians, Expanded for others).
Dairy: Eggs, unsalted butter, cheeses (Cheddar, Jack or Colby, Parmesan), milk or cream for cooking (not skim).
Freezer: Chicken parts, sausages, thick fish fillets, shrimp, thick-sliced bread (for toast), spinach (and other vegetables such as corn and peas), berries (and other fruit such as peaches and mango). Some fruits and vegetables take particularly well to freezing — and in most growing seasons, the quality is better than fresh. Frozen fruit is useful for baking and smoothies.
Baking: All-purpose flour, cornmeal, rolled oats, cornstarch, baking soda, baking powder, pure vanilla extract, light brown sugar, dark brown sugar, confectioners’ sugar, bittersweet baking chocolate, semisweet chocolate chips, raisins or another dried fruit, cocoa powder. With these ingredients on hand, thousands of cookies, brownies, cakes, muffins, quick breads and other sweets can be produced without a trip to the store.
The Expanded Pantry
For the cook who has a grasp of the basics, but wants to be able to stretch toward new options and flavors. Here, long-lasting, punchy ingredients like tahini, hoisin sauce, coconut milk, sherry vinegar and capers are stocked alongside classics: limes with lemons, jasmine rice as well as long-grain, almond butter in addition to peanut butter.
Oils and vinegars: Peanut oil, coconut oil, sesame oil, sherry or balsamic vinegar, apple-cider vinegar.
Cans and jars: Sardines, unsweetened coconut milk, whole Italian plum tomatoes, beef stock (box-packed tastes better than canned). Whole plum tomatoes are rarely called for in recipes, but they tend to be the ripest and best-quality fruit. They can be diced or crushed to use in a recipe — or drained and slow-roasted for an intense topping on omelets, salads, grain bowls or pizza.
Spices: Flaky salt, single-chile powders (such as ancho and pasilla), ground coriander, turmeric, smoked paprika, cardamom, za’atar, allspice, fennel seeds, dry mustard, garam masala (a basic Indian mix of warm spices), five-spice powder (a basic Chinese mix of spices), whole nutmegs.
Grains and starches: Rice noodles, basmati or jasmine rice, brown rice, panko bread crumbs, dry beans.
Nuts and nut butters: Almond butter, tahini, pecans.
Preserves and pickles: Olives (oil-cured and-or in brine), capers in brine. These ingredients, served with good bread and butter, make an elegant appetizer with wine, or everyday snack.
Condiments and sauces: Worcestershire sauce, hoisin, Thai red curry paste, fish sauce, anchovy paste, harissa.
Produce: Russet potatoes, carrots, celery, limes, ginger, avocados, parsley, cilantro, scallions, jalapeños. Keeping chiles, aromatics and herbs on hand gives you instant access to intensely fresh flavors, even for — maybe especially for — the simplest dishes you cook.
Dairy: Plain full-fat yogurt, more intense cheeses (pecorino, feta), salted butter.
Freezer: Pancetta, artichoke hearts, homemade stock, homemade bread crumbs, fresh pasta, vegetables (cauliflower, broccoli, cut and peeled winter squash, chopped onions), cooked grains. Prepared ingredients like chopped onions and cooked grains speed your route to dinner.
Baking: Cake flour, whole-wheat flour, dark baking chocolate, vanilla beans, almond extract, powdered gelatin, molasses, light corn syrup, buttermilk powder, active dry yeast.
The Expert Pantry
For the cook who likes taking global flavors, new methods and viral recipes for a spin. Here, the chiles get hotter, the chocolates darker and the cheeses funkier. These ingredients are just a fraction of what’s out there, but by stocking them, you will be able to cook almost any recipe you come across and experiment with creating your own.
Spices: Hot smoked paprika (pimentón), sumac, cumin seeds, coriander seeds, flaky dried chiles (such as Aleppo, Urfa or Maras), dried whole chiles (like ancho and arból), marjoram, dukkah, baharat, shichimi. Whether you stock spice mixes like baharat (a mix of warm spices used in the Middle East) or shichimi (a Japanese blend of ground chiles and sesame seeds) will depend on the global flavors that most appeal to you.
Grains and starches: Short-grain rice, dried pastas (bucatini, mezzi rigatoni or farfalle), spelt, pearl barley.
Nuts and nut butters: Pine nuts, hazelnuts, pumpkin seeds (pepitas), pistachios. Toasted nuts like these (not as everyday as almond and peanuts) are good in salads and granola, on roasted fish, or just with olives for a classic pre-dinner snack.
Preserves and pickles: Pickled hot peppers, cornichons, kimchi, preserved lemons, roasted chiles, horseradish, caperberries, dried sausages such as saucisson sec and chorizo. The intense flavors of pickled and salted ingredients can be a great pick-me-up for mild dishes. In cooking, you can often substitute a bit of preserved lemon for regular lemon, or use the brine from cornichons as part of the liquid in a recipe.
Condiments and sauces: Gochujang, mango chutney, miso, wasabi, dark soy sauce, Chinese oyster sauce, Asian chili bean pastes.
Produce: Shallots, fresh mint, fresh rosemary, lemongrass, fresh Serrano and Thai bird chiles, fresh bay leaves.
Dairy: Ghee, crème fraîche, aged cheeses (Gruyère, blue cheese). Ghee (Indian-style clarified butter) and crème fraîche can reach much higher temperatures than butter, yogurt and sour cream without burning or breaking, so they are useful in cooking.
Freezer: Edamame, curry leaves, makrut lime leaves, merguez (spicy lamb sausages from North Africa). Fragrant leaves like makrut lime and curry (not the spice mix, but an Indian tree with scented leaves) are much more powerful in frozen form than dried.
Baking: Bread flour, pectin, almond flour, tapioca pearls, rose and orange flower waters, gelatin sheets, black cocoa, currants, fresh yeast, sparkling sugar, pearl sugar, candied citrus rinds
Best Practices
Once you have your ingredients, remember that cooking will always create change and disorder. Cans of tomatoes may never match, spices may never live in matching containers, and your hot sauce collection may always try to take over the condiment shelf. But here are a few final thoughts on how to keep your pantry well stocked and well organized enough to be truly useful.
ORGANIZING TIPS
Cooks with different styles need different systems. Some people store the jam with the dried fruits and maple syrup; others associate it with peanut butter, mustard and mayonnaise. The best logic is your own, and it may take some time to figure that out.
If you can’t see it, you’re probably not going to use it. A storage space with more shelving is the most efficient configuration for ingredients. Drawers or slide-out shelves also help tremendously with visibility.
Store everything you can in clear containers. Airtight plastic ones are best, and available in many shapes, sizes, and systems. Rectangular shapes make the best use of space.
Keep a roll of painter’s tape and some permanent markers in a kitchen drawer. It’ll help you make quick labels.
MAXIMIZING INGREDIENTS
Be realistic about your habits. It’s great to clean and trim a week’s worth of vegetables at once — but if you’re not going to do that, buy smaller quantities.
Buy ground spices in the smallest quantities you can find (except for spices you use regularly). Specialty companies will ship as little as an ounce, about 3 tablespoons. You’ll save space and produce better, brighter flavors in your food.
Buy fresh herbs. Dried herbs used to be a pantry essential, but most start out with very little flavor and lose it quickly in storage. (A couple of exceptions are dried oregano and dried thyme.) Pick up fresh herbs when you need them for a particular recipe; it’s a better investment of money and storage space.
Buy heavy, shelf-stable ingredients like boxed broth and canned tomatoes in bulk; better yet, order them online to save time and irritation. Almost any delivery service or website will offer a better price on these items than a brick-and-mortar store.
Cooked ingredients are much easier to use up than raw ones. Whether you steam, boil, pan-fry or roast, cook anything in your refrigerator that looks tired. You can always use it in a salad, a grain bowl or a pasta.
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undeadself · 2 months ago
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🌿 december challenge day 1!
trying to follow these rules for the whole month. - - - 🌱
☀️ breakfast:
¼ cup white rice - 60
⅓ cup beef curry - 161
½ cup chickpea curry - 121
cals - 343 🌱 protein - 18.2g
⛅ lunch:
large flour tortilla - 210
100g lightly breaded chicken breast fried - 329
1 tbsp sriracha - 17
1 tbsp aioli - 50
1 cup watercress - 8
unsweetened iced tea - 0
cals - 614 🌱 protein - 29.7g
🌖 dinner:
poached tuna steak - 350
3 tbsp coconut ginger lemon sauce - 79
½ cup roasted potatoes - 80
cals - 509 🌱 protein - 42.5g
🌌 snacks & dessert:
⅖ large cucumber sliced - 18
brownie & 1 scoop vanilla ice cream - 371
cals - 389 🌱 protein - 6.3g
🌿 . . .
total cals: 1,834 --- total protein: 96.8g
🌿 . . .
summary: quite proud of myself today! tried rlly hard to focus on enjoying my meals, and i noticed just doing that helped me feel full for longer. i'm taking smaller bites and making sure to drink water between them so i have time to recognize when i'm full. i had the cucumber slices & a big glass of water right before dinner so i wouldn't feel so hungry i'd end up overeating. only part where i could've done better is dessert. i didn't actually want the brownie tbh, it didn't taste great, but i ate it anyway just cause it was the only sweet thing i could get at the restaurant. next time i should probably just have something at home :/
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anaswaraseo · 3 months ago
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From Oven to Health: Craft Baking for Wellness Enthusiasts
Introduction: Craft Baking Meets Wellness
Introduce the concept of wellness baking, emphasizing its focus on nourishing ingredients, mindful preparation, and balanced indulgence. Highlight the growing interest in wellness-oriented foods and why craft baking, where each ingredient and process is thoughtfully chosen and aligns perfectly with a healthier lifestyle.
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1: Ingredients that Heal – Choosing Healthful Basics
Dive into ingredient selection, discussing nutritious alternatives that enhance both taste and health benefits.
Whole Grains: Explain the benefits of whole grains like spelled, oat, and buckwheat flour. Describe how they offer fiber, vitamins, and minerals, and compare their properties for baking (taste, texture, etc.).
Natural Sweeteners: Cover natural options like honey, maple syrup, coconut sugar, and dates, discussing their glycemic impact and distinct flavors.
Healthy Fats: Include options such as coconut oil, avocado oil, and nut butter. Talk about their health benefits and how they affect the texture of baked goods.
Superfoods and Boosters: Highlight superfoods like chia seeds, flaxseeds, turmeric, and matcha, which can be incorporated into recipes for added wellness benefits.
2: Techniques for Mindful Baking
Explain how mindfulness in baking improves the process and promotes mental well-being.
Mindful Preparation: Encourage slowing down and focusing on each step, from measuring ingredients to mixing and baking.
Kitchen Setup for Mindfulness: Suggest setting up a clean, calm space, organizing ingredients beforehand, and using sustainable utensils or baking tools.
Savoring Aromas and Textures: Talk about the sensory enjoyment of baking and why engaging fully with the process can be a form of
3: Recipes for a Healthful Start – Wellness Breakfast Bakes
Share delicious, nutrient-packed breakfast recipes that promote energy and satiety.
Seeded Multigrain Muffins: Made with oats, chia seeds, and almond flour for a fiber-rich start to the day.
Avocado Banana Bread: A sugar-free recipe using avocado for healthy fats and natural sweetness from bananas.
Golden Turmeric Scones: With a hint of ginger and a vibrant color from turmeric, these scones support immune health and add warmth to mornings.
4: Guilt-Free Indulgence – Health-Conscious Desserts
Focus on desserts that satisfy cravings without the sugar crash, crafted to keep wellness in mind.
Almond Butter Dark Chocolate Cookies: Rich in antioxidants and made without refined sugar, these cookies balance indulgence with health.
Matcha Coconut Bliss Balls: High in antioxidants, these no-bake treats combine the benefits of matcha and the natural sweetness of dates.
Flourless Sweet Potato Brownies: A unique take on brownies, using sweet potato for moistness and added nutrients like beta-carotene.
5: Breads and Savories for Balance
Share recipes that bring balance to a meal, emphasizing nutrient density and natural flavors.
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Whole Wheat Herb Focaccia: Infused with rosemary and garlic, this bread combines the heartiness of whole wheat with the boldness of fresh herbs.
Chickpea Flatbread: Naturally gluten-free and high in protein, this Mediterranean-inspired bread pairs well with hummus or salads.
Spinach and Feta Savory Muffins: Ideal for a filling snack, these muffins pack fiber and protein into a tasty, portable treat.
6: Baking for Special Diets – Allergen-Free and Gut-Friendly Options
Address the need for allergen-free recipes for those with specific dietary requirements.
Gluten-Free Almond Flour Loaf: A simple, versatile bread for those avoiding gluten, with a nutty flavor from almond flour.
Dairy-Free Coconut Yogurt Cheesecake: A creamy, satisfying dessert using coconut yogurt and a crust made from nuts and dates.
Low-Sugar Carrot Cake with Cashew Frosting: Sweetened with dates and made with gut-friendly almond flour, topped with a smooth cashew-based frosting.
7: The Wellness Baker’s Pantry – Stocking Essentials for Everyday Health
Guide readers on creating a pantry stocked with wellness-focused staples.
Baking Flours: Discuss a variety of flours like almond, coconut, spelled, and oat, with tips on storage and usage.
Sweeteners and Flavor Enhancers: Explain how to use natural sweeteners and spices like cinnamon, cardamom, and vanilla for health and taste.
Nuts, Seeds, and Superfoods: Encourage readers to stock nuts and seeds, rich in healthy fats, as well as superfoods that add both flavor and nutrition to recipes.
8: Sustainability in Wellness Baking – Ethical and Eco-Friendly Choices
Talk about how wellness goes beyond health and encompasses ethical and eco-conscious choices.
Sustainable Ingredient Sourcing: Discuss the importance of choosing locally sourced or organic ingredients when possible.
Eco-Friendly Baking Tools: Recommend durable, reusable tools like silicone baking mats, bamboo mixing spoons, and compostable parchment paper.
Reducing Waste: Suggest ways to minimize waste, like using food scraps creatively (e.g., citrus zest, nut pulp).
Conclusion: Baking as a Journey to Wellness
Encourage readers to view wellness baking as an ongoing journey. Emphasize that experimenting with recipes and exploring new ingredients can be both joyful and beneficial. Remind readers that the heart of wellness craft baking is the balance between enjoying the process and nourishing the body.
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hockeymusicmore · 1 year ago
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https://happilyunprocessed.com/parmesan-garlic-noodles/?utm_campaign=meetedgar&utm_medium=social&utm_source=meetedgar.com&fbclid=IwAR3_ahTEcTXtHKfjKhAWuvc6CxHEUEMIYZ4LjXdXO7bbmIjiythA4QvJrw4
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womensecretinfo · 2 years ago
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Vegan Treats: Beyond Imagination
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  Vegan treats have become the talk of the town in recent years, captivating taste buds and winning hearts with their delightful flavors. As more and more people embrace the vegan lifestyle, the demand for delicious plant-based desserts and snacks has skyrocketed. In this article, we'll take a mouthwatering journey through vegan treats, exploring delectable options for every occasion. Whether you're a dedicated vegan or simply looking to add more plant-based delights to your life, this guide will introduce you to various indulgent, guilt-free, and health-conscious treats that will leave you craving more. Delicious Vegan Desserts Decadent chocolate cakes When satisfying your sweet tooth, vegan chocolate cakes take center stage. Moist, rich, and bursting with chocolaty goodness, these cakes are a testament to the fact that vegan desserts can be just as indulgent as their non-vegan counterparts. Made with ingredients like cocoa powder, almond milk, and flaxseeds, vegan chocolate cakes are a true delight for chocolate lovers. Creamy vegan ice creams Vegan ice creams are famous, offering a velvety texture and a wide array of flavors. Crafted from coconut, almond, or other plant-based alternatives, these creamy delights are perfect for cooling down on a hot summer day. From classic vanilla to inventive flavors like salted caramel and matcha green tea, vegan ice creams are a sweet treat everyone can enjoy. Fruity vegan pies Capture the essence of seasonal fruits with delectable vegan pies. Whether it's a tangy lemon meringue or a juicy mixed berry pie, these desserts bring together the natural sweetness of fruits and a flaky crust without butter or eggs. With a medley of vibrant colors and refreshing flavors, vegan pies are a delightful way to celebrate the harvest of nature's bounty. Indulgent vegan brownies Sink your teeth into fudgy vegan brownies that rival their non-vegan counterparts in every aspect. These chocolatey squares of heaven are made with plant-based ingredients like coconut oil, almond flour, and dark chocolate. Whether you prefer them gooey or cakey, vegan brownies offer a sinful delight that will make you forget they're entirely free from animal products. Guilt-Free Snacks Crunchy kale chips For those searching a healthier alternative to traditional potato chips, kale chips are the ultimate guilt-free snack. These crispy treats are made by tossing kale leaves in olive oil and seasoning them with various spices before baking them to perfection. Packed with vitamins and minerals, kale chips provide a satisfying crunch without guilt. Nutty energy balls Nutty energy balls are the perfect bite-sized treats whether you need an on-the-go snack or a pre-workout boost. Made with a blend of nuts, seeds, dates, and other wholesome ingredients, these protein-packed balls provide a burst of energy and a delightful combination of textures. The flavor possibilities are endless, from almond coconut to peanut butter chocolate chip. Zesty hummus and veggie sticks Regarding savory snacks, it's hard to beat the classic combination of hummus and fresh veggie sticks. Smooth and creamy, hummus is a versatile dip made from chickpeas, tahini, garlic, and lemon juice. Paired with crisp carrots, cucumber, and bell pepper sticks, it offers a refreshing and nutritious snack that will certainly call you back for more. Spicy roasted Chickpeas Are you craving something crunchy and spicy? Look no further than roasted chickpeas. These flavorful bites are made by coating chickpeas with a blend of spices and roasting them until they become crispy and golden. With options like barbecue, chili lime, and curry, roasted chickpeas offer a guilt-free snacking experience that's both satisfying and addictive. Plant-Based Main Courses Flavorful vegan burgers Vegan burgers have revolutionized the way we enjoy this classic comfort food. Made from plant-based ingredients like lentils, black beans, or mushrooms, these burgers offer a juicy patty packed with flavor. Topped with fresh veggies, vegan cheese, and various sauces, they provide a hearty and satisfying meal for vegans and meat-eaters alike. Satisfying vegan pasta dishes Indulge in a comforting bowl of vegan pasta that will leave you craving more. Whether it's a creamy alfredo sauce made with cashews or a zesty tomato-based marinara, vegan pasta dishes showcase the versatility of plant-based ingredients. From lasagna to spaghetti carbonara, these dishes prove that you don't need animal products to create a satisfying and delicious meal. Hearty vegetable stir-fries Stir fries offer a quick and easy way to incorporate a variety of vegetables into your diet. Whether it's a colorful mix of bell peppers, broccoli, and snap peas or a more adventurous combination of bok choy, shiitake mushrooms, and water chestnuts, vegetable stir-fries are a vibrant and flavorful option for a plant-based main course. Wholesome vegan Buddha bowls Buddha bowls are a trendy and nutritious way to enjoy a balanced meal. These vibrant bowls contain various plant-based ingredients, including grains, legumes, vegetables, and sauces. From quinoa and roasted sweet potatoes to avocado and chickpeas, Buddha bowls allow you to get creative and build a personalized meal that suits your taste buds and nutritional needs. Creative Vegan Drinks Refreshing fruit smoothies Quench your thirst with a refreshing fruit smoothie with vitamins and natural sweetness. These vibrant drinks are a nutritious way to start your day or provide a midday pick-me-up, made with a blend of fresh or frozen fruits, plant-based milk, and optional add-ins like spinach or chia seeds. From tropical mango-banana to antioxidant-rich mixed berries, fruit smoothies offer endless possibilities to satisfy your cravings. Nutrient-rich green juices Green juices have gained popularity for their detoxifying and revitalizing properties. These vibrant elixirs are packed with leafy greens like spinach, kale, or cucumber and provide a concentrated dose of vitamins, minerals, and antioxidants. Whether you prefer a zingy green apple and ginger blend or a refreshing cucumber and mint concoction, green juices are a refreshing way to nourish your body. Creamy vegan lattes Indulge in a creamy, comforting vegan latte that rivals your favorite coffee shop concoctions. These lattes offer a velvety texture and a rich flavor profile, made with plant-based milk options like almond, oat, or coconut milk. Whether you enjoy a classic matcha latte, a golden turmeric latte, or a cozy spiced chai latte, vegan lattes provide a delightful way to savor your favorite warm beverage. Unique herbal tea blends Expand your tea collection with unique herbal blends offering flavor and wellness benefits. From calming chamomile and lavender to refreshing ginger and lemongrass, herbal teas provide a soothing and aromatic experience. Whether you enjoy hot or iced, herbal teas are an excellent way to unwind, relax and nourish your body. Vegan Treats for Special Occasions Festive vegan holiday desserts Celebrate the holiday season with festive vegan desserts that delight your taste buds and impress your guests. From spiced pumpkin pie to gingerbread cookies and peppermint chocolate truffles, these treats capture the flavors and spirit of the season without any animal products. Vegan holiday desserts offer a guilt-free indulgence that spreads joy and warmth during the most beautiful time of the year. Elegant vegan wedding cakes Elegant vegan wedding cakes are the perfect choice for couples looking to have a vegan wedding or those seeking a cruelty-free cake option. These stunning creations feature layers of moist cake, flavorful fillings, and exquisite decorations made without dairy, eggs, or animal-derived ingredients. From classic tiered designs to modern naked cakes, vegan wedding cakes offer a sweet centerpiece for a joyous celebration of love. Colorful vegan birthday treats Make birthdays extra special with colorful vegan treats that will make a smile on everyone's face. From rainbow cupcakes and confetti cookies to whimsical cake pops and vibrant fruit tarts, these desserts are as delightful to look at as they are to eat. With natural food colorings and creative decorations, vegan birthday treats allow you to celebrate in style while honoring your commitment to a compassionate lifestyle. Whimsical vegan baby shower delights Welcome the arrival of a new life with whimsical vegan treats that add a touch of magic to any baby shower. From adorable animal-shaped cookies to pastel-colored macarons and dreamy coconut-covered cake pops, these sweets capture the joy and excitement of this special occasion. Vegan baby shower delights offer a delectable way to celebrate the miracle of life while promoting kindness toward all living beings. Vegan Treats for Health-Conscious Individuals High-protein vegan snacks Fuel your body with high-protein vegan snacks that provide the energy and nutrients you need to power through your day. From protein-packed granola bars and roasted chickpea snacks to tofu jerky and quinoa protein bites, these snacks offer a satisfying combination of flavors and textures while supporting your fitness goals and overall well-being. Sugar-free vegan desserts Indulge your sweet tooth without guilt with sugar-free vegan desserts. Made with natural sweeteners like dates, stevia, or monk fruit, these treats offer a healthier alternative to traditional sugary desserts. From chocolate avocado mousse to fruit-sweetened energy balls and sugar-free cinnamon cookies, these desserts satisfy your cravings while keeping your sugar intake in check. Gluten-free, vegan options For those with gluten sensitivities or dietary restrictions, gluten-free, vegan treats ensure everyone can enjoy delicious desserts without compromising their health. From flourless chocolate cake and coconut macaroons to gluten-free, vegan cookies and pies made with alternative flours, these treats offer a wide range of options for those seeking gluten-free indulgence. Raw vegan treats Experience the vibrant flavors and natural goodness of raw vegan treats. Made with unprocessed and uncooked ingredients, these desserts retain their maximum nutritional value while offering a unique texture and taste. From raw fruit tarts and chocolate avocado pudding to sprouted nut truffles and raw cheesecakes, raw vegan treats provide a refreshing and wholesome way to satisfy your sweet cravings. FAQs Are vegan treats healthy? Vegan treats can be part of a healthy diet when enjoyed in moderation. They often utilize whole plant-based ingredients, providing fiber, vitamins, and minerals. However, it's essential to consider the overall balance of your diet and choose treats that are low in added sugars and processed ingredients. Can I find vegan treats at regular grocery stores? Many regular grocery stores now offer a wide range of vegan treats, especially in the health food or specialty sections. However, it would help if you explored local vegan bakeries, farmers' markets, or online retailers specializing in plant-based products for a greater variety. How can I make vegan treats at home? Making vegan treats at home can be fun and rewarding. Countless vegan recipes are available online, in cookbooks, and on food blogs. Experiment with different ingredients and techniques to create your unique vegan treats. Are vegan treats suitable for people with food allergies? Vegan treats can be an excellent option for individuals with food allergies as they are typically free from common allergens like dairy, eggs, and sometimes gluten. However, it's essential to carefully read ingredient labels and be aware of potential cross-contamination if you have severe allergies. Can non-vegans enjoy vegan treats? Absolutely! Vegan treats are not exclusive to vegans and can be enjoyed by anyone who appreciates delicious food. They offer a unique opportunity to explore new flavors, experiment with plant-based ingredients, and support a more sustainable and compassionate food system. Conclusion Vegan treats have revolutionized the culinary world, proving that indulgence and compassion can go hand in hand. From delectable desserts to guilt-free snacks and creative drinks, the world of vegan treats offers something for everyone. Whether you're a dedicated vegan or simply looking to explore new flavors and healthier alternatives, these plant-based delights will captivate your taste buds and leave you craving more. Embrace the joy of compassionate indulgence and savor the delights of vegan treats. Read the full article
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rdproteinsource · 2 years ago
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Unlocking the Power of Protein Supplements: Elevate Your Recipes to New Heights
In recent years, the fitness and wellness industry has witnessed a surge in the popularity of protein supplements. Originally marketed primarily to bodybuilders and athletes, protein supplements have now gained mainstream recognition for their ability to support muscle growth, aid in weight management, and promote overall well-being. However, protein supplements are not limited to the realm of shakes and smoothies alone. By incorporating these potent powders into your everyday recipes, you can take your culinary creations to the next level.
The Protein Powerhouse: Protein supplements, such as whey protein, casein protein, and plant-based protein powders, are concentrated sources of this essential macronutrient. They provide a convenient and versatile way to increase your protein intake without relying solely on traditional protein-rich foods like meat, poultry, or legumes. With their neutral flavors and fine textures, protein supplements can seamlessly blend into a variety of recipes, enhancing both their nutritional value and taste.
Balancing Act: Finding the Right Protein Supplement: When choosing a protein supplement for cooking and baking, it's important to consider factors such as taste, texture, and compatibility with different ingredients. While whey protein is often a popular choice due to its high bioavailability and complete amino acid profile, plant-based options like pea protein, soy protein, or hemp protein cater to those following specific dietary preferences. Experimentation is key to discovering the protein supplement that best suits your recipes and personal needs.
Protein-Infused Breakfast Delights: Start your day on a high-protein note by incorporating protein supplements into your breakfast routine. Whip up a batch of protein pancakes or waffles, substituting a portion of the flour with protein powder. Alternatively, blend your favorite protein powder into your morning smoothie or yogurt for a satisfying and nutrient-rich breakfast bowl.
Protein-Packed Snacks: Snack time presents an excellent opportunity to squeeze in some extra protein and curb those midday cravings. Prepare homemade protein bars using protein powder, nuts, seeds, and dried fruits. These delicious and nutritious bars provide a quick energy boost while keeping you satiated between meals. Protein balls or bites are another great option, combining protein powder with ingredients like nut butter, oats, and honey for a bite-sized treat.
Nourishing Lunches and Dinners: Protein supplements can seamlessly enhance the nutritional content of your main meals. Boost the protein content of soups, stews, and chili by adding a scoop of protein powder. It not only increases the overall protein content but also thickens the dish and adds a pleasant texture. Protein-infused pasta dishes, such as chickpea pasta with a protein-packed sauce, offer a balanced and satisfying meal option for vegans and non-vegans alike.
Decadent Desserts Reinvented: Who says desserts can't be both delicious and nutritious? Protein supplements can transform your favorite sweet treats into guilt-free indulgences. From protein-rich brownies and cookies to protein-infused ice cream and puddings, these desserts satisfy your sweet tooth while providing a valuable protein boost. Experiment with different flavors and textures to create desserts that are both wholesome and delightful.
Conclusion: Protein supplements offer a world of possibilities beyond the typical post-workout shake. By incorporating them into your recipes, you can elevate your culinary creations while reaping the benefits of increased protein intake. From breakfast to dinner and everything in between, these supplements add a nutritional punch, enhance texture, and contribute to a more balanced diet. So, why limit yourself to protein shakes when you can unlock the power of protein supplements in a myriad of delicious ways
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veganfoodblog · 6 years ago
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Chickpea Flour Brownies (Vegan, Gluten-free, Grain-free, Nut-free)
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woodandgrains · 4 years ago
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chocolate, red bean, and rose brownies 
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jaffacakerebellion · 3 years ago
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In your opinion,what are the best eggs to use for baking cakes[I'm trying to bake but I need to learn more]
We only have three types of eggs in the UK- small, medium and large. They're from chickens. I can't really help that much, but that's mainly because the type of eggs you use don't really matter that much- it's how many you use and how you use them.
If you don't have any eggs and you want to bake something, you can either use mashed bananas (1 banana = 1 egg) or aqua faba, aka chickpea water (2 tbsp aquafaba = 1 egg) or blood (1 tbsp blood = 1 egg). I've never used blood in cooking, but I've used aquafaba (which you can even make meringues with), but basically egg is there for structural integrity- it helps the cake/ brownie rise. It's because of the strands of protein.
You don't need eggs in bread because of the number of times you knead the dough; the more you knead it, the more the protein in the wheat (that's what gluten is) activates, forming stronger protein strands giving the bread its' firmer structure that sets it apart from the fluffiness of cake.
If you want a really fluffy cake, you start by creaming the everloving christ out of the sugar and butter. These are your first ingredients in the bowl, and the more air you beat into them, the lighter your mix will look. This air is important to make it fluffy, as the air inside the cake is what really does that, so a lighter butter and sugar mix means a fluffier cake. This is a good time to add vanilla or alcohol or any other colourings or flavourings you want to use. Then, you add pre-beaten eggs to the mix. (if you want cake so fluffy it could just about float away, you'd beat separate the egg whites from the yolks and beat the whites until they're forming soft peaks- you can google a photo of this to see what I mean- then incorporate the yolks to the mix before carefully folding in the whites, but this step isn't strictly necessary). The flour is the last ingredient you add, because stirring it a lot will activate the gluten and make it tougher and less fluffy. Even if you use self-raising flour, add a little baking powder (too much makes it taste weird so just a little) and mix any spices or cocoa powder or whatever with the baking powder and the flour before it goes into the rest of the mix. That should give you the fluffiest fucking cake you've had in your life.
My family recipes:
Cake- equal weights butter, sugar, flour, 'a few' eggs (you'll get the hang of this), 'a little' baking powder (you'll get a feel for this too)
Jam- equal weights fruit to sugar, cooked in a pot, make sure the fruit is ripe enough or it'll taste like sick, the jam is ready when you put a little on a cold plate and it thickens into your regular jam-like consistency. Good recipe for beginners
Crumble topping- weight ratio 1:2:3 flour to sugar to butter/spread. Feel free to use any flour, or even half flour half oats
Biscuits aka cookies- weight ratio 1:2:3 self-raising flour to butter/spread to sugar, and 'enough' eggs. They come out slightly dry in my opinion but I'm not sure what to do about it, working on it atm
Pancakes- eyeball some flour, make a well in it, pour in some milk incrementally, whisk (this will avoid lumps, better with a sauce whisk ngl, and gluten doesn't matter here so whisk to your heart's content), crack in a few eggs, make sure the pan is very hot before you plop it in there. This is an extreme version, but helps you get used to just eyeballing things
feel free to use any of these recipes, and tell me if they work. Also, feel free to ask any other baking questions you have :)
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clatterbane · 4 years ago
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A late night treat, because I couldn't resist. 😊 Especially after not sleeping or eating very well today.
Another "mug" cake where you'd better use a huge mug, if you take that literally and don't want it erupting all over the turntable! That's a 600mL cereal/soup bowl in my pic, and you can bet it puffed up higher while cooking. You can actually see the line around the edge where it did rise up.
Considering that two pieces worth of cake, personally. As I kinda expected from the quantities called for. This is not a problem. 😁
To make mine gluten free, I subbed in about 75% sorghum flour and 25% chickpea. (The chickpea always smells awful to me before it's completely cooked, which also makes it easier to judge doneness from the smell wafting out of the microwave!) Good blend for a lot of denser cakes/brownies, for me. I also subbed in Splenda for the sugar. Plenty of sugar for me in the Nutella already, especially also planning to top it with a little ice cream!
This batch took an extra 30 seconds over the suggested--but that will vary depending on your microwave, ingredients, and who knows what all else.
Currently letting it cool some before trying to dig in, and also letting the ice cream soften up a tad more. Here's hoping it tastes as good as it looks and smells!
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thisislizheather · 4 years ago
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June Jaunts 2021
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July always feels like one big long nap to me. There’s never really anything going on, kids are off school, adults seem to work less, it’s kind of great in that way. Maybe I won’t hate it this year? In any case, here’s what went down in June.
I compiled the best tweets of June over here and here.
I visited and wrote about the new Rockaway Hotel and pool.
I did Nathan’s podcast amidst his hiatus.
I recapped what I did from my spring list and made an upcoming summer to-do list, which I really encourage you to do on your own.
I read and reviewed The Happiness Advantage by Shawn Archor.
I’ve almost finished watching Living Single and seasons one through four are definitely the best ones. Love the episode where Kyle says goodbye to an old jazz venue that gets demolished, such a solid show.
I just saw the latest issue of the LCBO magazine and someone needs to pick me up that dill pickle vodka immediately.
Dying over how good the Strawberry Pound Cake candle smells from Bath & Body Works. Also picked up the Whipped Coffee candle for later this year from their semi-annual sale.
I went on an impromptu day trip to Connecticut.
I met up with Irene in Chinatown so I went early to walk around because man, I love that area.
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Above Photo: Chinatown NYC, June 2021
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Above Photo: Doyers Street, Chinatown NYC, June 2021
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Above Photo: Irene!
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Above Photo: Me!
I ate at dell’anima and it was insanely disappointing. It felt like being in a cafeteria at the mall, it’s just a terrible location. I wasn’t expecting much since I knew it was on 11th Avenue, but still. I had no idea it would be so deeply casual (which is upsetting for an NYC restaurant). The food was as average as could be. Also, can we stop with the plastic cups at restaurants? It’s time.
I also stopped by Anfora which is a pleasant little spot, especially before or after dinner.
I went to Daily Provisions and tried their roast beef sandwich and salted caramel brownie and does everywhere just suck this month? And I support Danny Meyer, but he truly is the master of overpricing food. Also - on what planet can a brownie taste bland?? Tell me??
I’m on the lash extension train again (I know, I’m weak) and I just got them done at Lash Princess in the city and they look incredible so I’m definitely going to return.
I rewatched Baywatch: Hawaiian Wedding and yep, still great.
Love the stationary/toy store Modern State on the Upper East Side.
I’ve heard about cotton candy grapes for years and have never been able to get ahold of them, but I just found them and whoa! Everything you want them to be and more. Am I bothered by the fact that they’re 1000% modified and MUST be terrible for humans to eat? A bit.
I finally ate the Wednesday sandwich special at Mama’s Too on the Upper West Side and it was pretty incredible. It was a roast beef au jus with horseradish cream on top of their house-made pizza crust. It was a little heavy on the fatty pieces of meat, but once those were taken out, it was insanity to eat. Take a look.
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Above Photo: Roast beef au jus with horseradish cream at Mama’s Too, NYC
We saw A Quiet Place 2 in theatres and yes it’s an okay movie but it was too suspenseful for me after not seeing a movie in theatres for so long. I don’t think I want any more suspense in my life
We also watched The Conjuring: The Devil Made Me Do It at home and meh. Patrick Wilson can still get it, though.
Yet another great song off of Olivia Rodrigo’s album.
I finally got a reservation at Forsythia and it was looooovely, I can’t wait to go again. The restaurant itself is beautiful and such a perfect date place, the chairs are gorgeous and comfortable, the service was flawless and the pastas were phenomenal (the garganelli was a standout for sure). And god knows how much I love a place that serves their bread with olive oil as well as butter, WHY DOESN’T EVERY PLACE DO THIS?
I had to try the panzanella salad at L’Artusi and of course it’s great, but it’s also just so genius to put the cheese ON THE BOTTOM of a salad like this one. (Also, I’ll forever support whatever this team wants to do.)
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Above Photo: Heirloom Tomato & Burrata Panzanella with Stonefruit, Sourdough, Basil, Yuza, Nigella at L’Artusi, NYC
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Above Photo: Bucatini with Pancetta, Tomato, Chiles, Pecorino at L’Artusi, NYC
I tried the new Milk Bar cookies at Whole Foods and they truly taste like the cake truffles at their stores, so watch out.
The two best gelato flavours at il laboratorio del gelato? 1) Peach 2) Ginger. I’m telling you.
I’ve been looking for the perfect navy raincoat for years and I finally found her at J. Crew on sale for $71.
I tried the gelato at Anita Gelato and even though the wild strawberry with ricotta & mascarpone was really good, there’s no way it’s worth waiting in line for twenty minutes.
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Above Photo: Wild strawberry with ricotta & mascarpone with a vanilla scoop, Anita Gelato in NYC
A great piece, with great photos on NYC reopening.
I made hash browns at home and does everyone do this already? It’s ridiculously easy and satisfying and I had no idea.
I’ve been on a real orzo bender lately and this tomato one was great. So was this lemon basil one (I added a ton of fresh parmesan and it was nuts).
This sketch is old, but I just saw it for the first time and man it’s great.
The new Halloween trailer is out and I want to love it but can’t we just let some things die?
This Target candle reminds me of Florida vacations and I want to buy ten.
I stupidly ate at Eataly (don’t do it, especially if you live in New York, you should know better) and of course it was bad. What a smart idea to eat at a place called Le Pizza & La Pasta, I’m a moron. Even smarter, I got the steak tartare and it was as bland as the day is long (and look I know I’m a clown for not even ordering pizza OR pasta when it’s in the name). The basil vodka cocktail was pretty good, though.
One thing that Eataly is good for, though, is selling really good dried pastas. I finally tried the brand Afeltra (the pasta as well as their canned tomatoes) and wowza. Definitely will be buying again. Best dried brand I’ve tried so far. Oh! I also bought this Ponti Balsamic Vinegar that tastes like candy, it’s so good. It’s thicker than other balsamics, so maybe it’s more of a finishing vinegar but I highly recommend.
I made these white chocolate apricot scones (and then later that week some white chocolate strawberry scones) and they were phenomenal. I did use cake flour because that’s all I had and I think that might be the reason they tasted so great. Also, it’s a wildly easy recipe to follow incase you’re intimidated by the word “scone.”
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Above Photo: White chocolate apricot scone
I started watching the new season of Dave and it’s so well done I could scream (do you remember how good this part was from last season?). Such a good show. I do sort of hate men more by the end of each episode, so I don’t know what that’s about but I think I’m okay with it.
Bought a new nonstick frying pan (the GreenPan) and it’s incredible. Sometimes the answer is new cookware, no matter the question.
Nathan bought a new filtered shower-head and it’s making me excited for every shower now. Just a powerhouse. Feels like I’m at a hotel in there.
Since it’s summer, I’d love to make these summer recipes:
Grilled Caprese Skewers with Halloumi and Sourdough
Pan-Seared Scallops with Chorizo and Corn
BLT Pasta Salad
Summer Coconut Chickpea Curry
Strawberry Crumble Coffee Cake
Some things that I’m looking forward to: I’m not usually into miniseries but Nine Perfect Strangers looks pretty good so I might watch that, we’re going to TWO weddings this month so that will be wonderful, and I really need to get back in a pool so I’m working on that happening.
If you have any interest in reading what went on in May, come on over here.
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thesbianxwaves · 3 years ago
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Teal Pumpkin Café Menu Prices
Beverages
Water ...... free
Juices { apple, orange, cranberry, pomegranate, black currant, lemonade } ...... $1.00
Oatmilk { plain, vanilla, chocolate, strawberry, hunny } ...... $1.25
Non-Specialty Coffees/Teas ...... $1.00 { S }; $2.00 { L }
Specialty Coffees/Teas { lattes } ...... $2.50 { S }; $3.50 { L }
Smoothies ...... $3.00
Breakfast Items { available 7am-2:30pm )
Fresh Fruit { apples, bananas, oranges, plums, peaches } ...... $0.50
Yogurt Parfaits ...... $2.50
Avocado Toast ...... $2.75
Vegan Quiche ...... $3.50
Breakfast Sandwiches { beyond sausage, carrot bacon } ...... $3.50; $4.00 { loaded }
Pancakes ...... $4.00 { two }; $5.50 { three }
Pancake Toppings { chocolate chips, strawberries, banana coins, whipped cream } ...... $0.50
Lunch Items { available 11am-2:30pm }
Soup { broccoli cheeze, tomato, veggie noodle, corn chowder, wild rice, minestrone, beyond chili }...... $1.75 { S }; $2.50 { L }
Spanakopita ...... $2.50
Mac & Cheeze { plain, buffalo } ...... $2.50 { S }; $3.25 { L }
Grilled Cheeze { cheddar, gouda, pepperjack } ...... $3.50
Paninis { build your own }...... $4.00
Rice Bowls { build your own }...... $4.50
Pastries { GF pastries add $0.50 to prices <$2.50 and $1.00 to prices >$2.50 }
Macarons, Madeleines ...... $1.00
Chocolate Covered Pretzels, Pastry Twists ...... $1.00
Candy Cookies, Black & White Cookies, Alien Cookies, Pumpkin Cookies, Party Rings, Thin Mints, Russian Tea Cakes ...... $1.00
Palmiers, Kolaczki, Biscotti, Linzer Tarts, Jaffa Cakes, Hedgehog Cookies ...... $1.25
Croissants, Pain au Chocolat, Petit Fours, Canneles, Financers, Sunflower Butter Cups ...... $1.50
Cosmic Brownies, Swirled Brownies, Oatmeal Cream Pies, Banana Bread, Eclairs, Profiteroles, Muffins ...... $1.75
Gallettes, Danishes, Cupcakes, Tarts, Scones ..... $2.00
Chia Pudding Cups ...... $2.25
Mille-Feuille, Mini Trifles, Angel Cakes, Battenberg Cakes ..... $2.50
Mini Frasier Cakes ...... $3.50
St. Honore ...... $4.00
Mini Pithivier ...... $4.50
Fresh Breads ...... $3.00-$5.00 { per loaf }
Custom Cakes ...... $10.00+
Bulk Items { prices TBD }
All Purpose Flour
Gluten-Free Flour
Cane Sugar
Chocolate Chips
Chocolate Coated Candies
Rainbow Sprinkles
Sunflower Seeds
Dried Chickpeas
For the Dogs
Biscuits ...... $1.00 { one free for working service dogs }
Whipped Cream Cup ...... $1.25
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hockeymusicmore · 1 year ago
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https://delishably.com/desserts/Layered-Desserts-Pudding-Desserts-Cool-Whip-Desserts
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