#easy vegan pot pie

[hle24]

Vegan Pot Pie

When the festive season rolls around, there’s nothing more comforting than gathering with loved ones over a warm, hearty meal. This Vegan Pot Pie is the ultimate centerpiece for your Christmas dinner table—or any cozy winter evening. Packed with tender vegetables, earthy mushrooms, and a creamy herb-infused sauce, all topped with golden, flaky puff pastry, this pot pie is as stunning as it is…

[baravaggio]

sophia do u have any vegetarian/vegan holiday recipes 🤲🏼

I'm so glad you asked, of course I do!

Some of these things are from my cookbooks, so anything with a book emoji will be shown below the read more just to save space

Starting with desserts:

Vegan chocolate pie (Nora Cooks) - my favorite one to make for thanksgiving, my family (all meat eaters) loves it so much that I end up making two every year! It's really important to use the tofu that comes in aseptic packaging (the kind that's shelf stable) because the refrigerated kind WILL taste like tofu and you don't want that lol...works great in an Oreo crust or just as a mousse too!

Chocolate pecan pie (Isa Chandra Moskowitz)

Cranberry Spice Oatmeal Cookies (Isa Chandra Moskowitz) - these have great flavor but I recommend subbing butter for coconut oil so they don't spread super thin

Vegan Coffee Cake (Vegan Richa) - great for breakfasts! You could easily make them into coffee cake muffins too

📚 Pastry Crust (Isa Chandra Moskowitz's The Superfun Times Vegan Holiday Cookbook) - great staple pie crust that gets its flakiness from a mix of olive and coconut oils! I use this for savory stuff like quiches and pot pies too. Highly recommend the cookbook, it covers everything from Valentine's Day to Passover to Halloween!

📚 Chocolate Gingerbread Cookies (Isa Chandra Moskowitz's Isa Does It cookbook)

📚 Chai Spice Snickerdoodles (Isa Chandra Moskowitz's Isa Does It cookbook)

Savory Thanksgiving & Christmas things:

Easy Vegan Gravy (Nora Cooks) - really simple & much better than the store bought stuff

Easy Vegan Quiche (Jessica in the Kitchen) - more for lunch/brunch than anything, but I like to make a couple these around the holidays because they're so easy to customize & put together

Vegan Alfredo Sauce (Purely Kaylie) - you can put this on pasta of course but I like to use this to fold into mashed potatoes or make a gratin with during the holidays!

Green Bean Casserole (Isa Chandra Moskowitz) - made this one year at the request of a family member, it came out great!

📚 Maple-Mustard Brussels Sprouts with Radicchio and Pecans (Isa Chandra Moskowitz's I Can Cook Vegan cookbook)

Creamy Polenta and Mushroom Ragout (Good Food) - just comfort food tbh!

📚 Glazed Tofu Ham (Isa Chandra Moskowitz's The Superfuntimes Vegan Holiday Cookbook) - I swear by this and make several before thanksgiving because I inhale them - imo works better as a filling for sandwiches or on the side for breakfast, but could be used as a main dish as well!

📚 Winter Squash Cups with Wild Rice, Hazelnuts, and Cherries (Isa Chandra Moskowitz's The Superfuntimes Vegan Holiday Cookbook) - made this once and used cranberries instead of cherries!

Some Hanukkah stuff! which I highly recommend trying even if you don't celebrate Hanukkah, my family does a mixed holiday celebration so I keep these in my rotation for those occasions:

Latkes and Vegan Sour Cream (Isa Chandra Moskowitz) - can also dip in applesauce or top with caramelized onions if you prefer sweet!

📚 Raspberry Rugelach (Isa Chandra Moskowitz) - classic, chocolate, and raisin variations from her holiday cookbook

📚 Matzoh Ball Soup (Isa CHandra Moskowitz)

And I have to include a couple heavy hitters, these are for if you're serious about spending a lot of time in the kitchen and maybe want to show off a little lol - well worth the effort, but not for everyone!

Succulent Roast Turky (The Gentle Chef) - I haven't tried a seitan turkey that's come close to being as good as this one. Lots of time & ingredients, but well worth the effort

Anything from Miyoko's Artisan Vegan Cheese cookbook - the best vegan cheese you will ever eat. Requires a couple weeks prep because you have to allow time to ferment the base liquid and culture the cheese - I'm starting mine today! I made a detailed post about my experience trying this out here, and there's images with instructions for making the rejuvelac, cashew base, and a Boursin-style cheese in it as well! Of course if you don't want to do all that you can buy the Miyoko's cheese that's sold in stores, those are great too 😅

Peter Reinhart's Bagels (Smitten Kitchen) - if you suffer from lack of good bagels in your area, this is one way to fix that! Bagels are essential to any holiday celebration in my family so I figured I'd include this lol

Here's the stuff from the cookbooks!

Pastry Crust:

Chocolate Gingerbread Cookies:

Chai Spice Snickerdoodles:

Maple-Mustard Brussels Sprouts with Radicchio and Pecans:

Glazed Tofu Ham:

Winter Squash Cups With Wild Rice, Hazelnuts, and Cherries:

Vegan Sour Cream:

Rugelach (Classic, Chocolate, and Raisin variations highlighted):

Matzoh Ball Soup:

[lowrescryptid]

For Veganuary, some of my favorite vegan foods!

As a general rule, I use canned or frozen veggies in all of these. They’re cheaper, they last longer, and you don’t have to do any chopping (which is especially convenient when it comes to onions). The only exceptions are mushrooms and potatoes.

Rice!

I cook it with veggie broth (or a vegan chicken flavored broth), garlic powder, onion powder, salt and pepper.

Before I set it to simmer, I dump in a bag of frozen veggies (I like mixed veggies or spinach) or fresh veggies (I like mushrooms) and throw in a can of chickpeas for good measure

Right after it’s done, I stir in some vegan cheese if I have it. I usually do about a cup of cheese when I make a big pot and that’s plenty.

Dirty Rice

Pasta!

To stretch mac and cheese, melt some vegan butter in the pot, add your unsweet dairy free milk, then add garlic powder, onion powder, salt, and whatever seasonings you want. Bring it to a boil and then whisk in enough flour to get it to a gravy-like consistency. then add your dairy free cheese--you’ll only need half as much.

Garlic Butter Pasta

Chickpea “Tuna” Casserole 

Alfredo

I like to add red bell pepper or spinach to a mozzarella mac and cheese; peas or meatless crumbles to a cheddar mac and cheese. 

For tomato sauce, I just use a can of crushed tomato with salt, garlic and onion powder, italian seasoning, and a bit of balsamic vinegar. Spinach and mushrooms go well with this, too.

Some of my top recipes

Biscuit Topped Chickpea Pot Pie (takes a while but so worth it!)

Tabbouleh (I usually add chickpeas to make it heartier)

Corn Fritters (I just throw in whatever veggies I have on hand)

Biscuits and Gravy (I usually add some fake sausage to the gravy to make it more filling)

Split Pea Soup

Hummus and Pita (This isn’t real pita, but it’s close and much easier. Of course you can always just buy it at the store, too.)

Potato Wedges

Refried Bean Burgers

Burritos (No recipe, but I fill mine with refried beans, spanish rice--the little knorr packets are vegan!--taco sauce, and mexican style dairy free cheese)

Nachos (No recipe, but I top mine with black beans, a vegan cheese sauce, salsa, and black olives)

Pancakes

Desserts are easy--just sub out dairy-free milk and dairy-free butter. Or search for vegan versions of your favorites! 

Cinnamon Rolls

Banana Bread Cinnamon Rolls

Orange Rolls

Sprinkle Sugar Cookies

Rolled Sugar Cookies

Double Chocolate Chip Cookies

Chocolate Chip Cookies

Vanilla Pudding

Chocolate Pudding

Lots of stovetop pudding mixes are vegan--just use non-dairy milk!

Vanilla Cake

Chocolate Cake

Coffee Cake

Reese’s Peanut Butter Cups

Banana Nice Cream

Frozen Pineapple Whip 

Vegan Egg Substitutes for Baking

Cheese - I buy raw cashews in bulk from foodtolive--shipping is free, tax is included, and the price is very reasonable. I eat cashew cheese every day so I usually get the 7lb bag and keep it in the bottom of my fridge.

Easy Cheese Sauce (no cashews)

Go-to Cashew Cheese (This is a great base! Sometimes I add tomato paste and hot sauce for a buffalo cheese, or sometimes I go heavy on the lemon juice and add dried dill and parsley).

Pimento Cheese

Sundried Tomato Cheese

[soyafoodorg]

Echance your Culinary with Vezlay Veg Chicken: Trends

Introduction

In recent years, there has been a significant shift towards plant-based diets and alternative meat products. Vezlay Veg Chicken, a plant-based substitute, has gained popularity for its meat-like texture and versatility in cooking. Not only does it offer a nutritious and healthy option, but it also allows individuals to explore exciting culinary trends. In this article, we will delve into the top culinary trends involving Vezlay Veg Chicken, providing you with easy language explanations and inspiring ideas to enhance your cooking skills.

Fusion Cuisine

Fusion cuisine is a blending of different culinary traditions, creating unique and exciting flavor combinations. With Vezlay Veg Chicken, you can explore fusion dishes that bring together various cultural influences. Here are some examples:

Tex-Mex Tacos:

Combine Vezlay Veg Chicken with Mexican-inspired flavors such as cumin, chili powder, and lime juice. Serve it in a tortilla with salsa, guacamole, and fresh toppings for a delicious Tex-Mex twist.

Asian-inspired Stir-Fry:

Create a fusion stir-fry by combining Vezlay Veg Chicken with soy sauce, ginger, garlic, and vegetables like bok choy, bell peppers, and mushrooms. Serve it over rice or noodles for a satisfying meal.

Mediterranean Wraps:

Incorporate Vezlay Veg Chicken into a Mediterranean-inspired wrap with tzatziki sauce, tomatoes, cucumbers, and fresh herbs. The combination of flavors will transport you to the sunny shores of the Mediterranean.

Indian Curry Pizza:

Top a pizza crust with Vezlay Veg Chicken cooked in a flavorful Indian curry sauce. Add vegetables like onions, bell peppers, and cilantro for a fusion of Italian and Indian cuisines.

Middle Eastern Kebabs:

Skewer Vezlay Veg Chicken pieces with colorful vegetables and grill them to perfection. Serve with pita bread, hummus, and a side of tabbouleh for a Middle Eastern-inspired feast.

Plant-Based Comfort Food

Comfort food is all about indulgence and satisfaction. Vezlay Veg Chicken can be used to create delicious and comforting plant-based versions of classic comfort foods. Here are some ideas:

Veg Chicken Pot Pie:

Make a creamy and comforting pot pie using Vezlay Veg Chicken, mixed vegetables, and a savory plant-based gravy. Top it with a flaky crust for a hearty and satisfying meal.

Vegan Buffalo Wings:

Coat Vezlay Veg Chicken in a spicy buffalo sauce made from hot sauce and vegan butter. Serve with vegan ranch dressing and celery sticks for a delicious and guilt-free indulgence.

Veg Chicken Noodle Soup:

Simmer Vezlay Veg Chicken in a flavorful vegetable broth with noodles, carrots, celery, and herbs. This comforting soup is perfect for chilly days or when you're feeling under the weather.

Plant-Based Chicken Parmesan:

Bread Vezlay Veg Chicken cutlets with breadcrumbs and vegan Parmesan cheese. Top with marinara sauce and vegan mozzarella, then bake until golden and bubbly. Serve with pasta for a satisfying Italian-inspired meal.

Vegan Chicken and Waffles:

Prepare crispy Vezlay Veg Chicken and serve it on top of fluffy vegan waffles. Drizzle with maple syrup and enjoy the perfect blend of sweet and savory.

Street Food-Inspired Creations

Street food is known for its bold flavors and creative combinations. With Vezlay Veg Chicken, you can recreate popular street food dishes in a plant-based and healthier way. Here are some street food-inspired ideas:

Veg Chicken Shawarma:

Marinate Vezlay Veg Chicken in a blend of Middle Eastern spices like cumin, coriander, and paprika. Grill or sauté it and serve it in a pita bread with tahini sauce, pickles, and fresh vegetables.

Veg Chicken Tacos:

Season Vezlay Veg Chicken with Mexican spices like chili powder, cumin, and oregano. Grill or sauté it and stuff it into tortillas with salsa, avocado, and your favorite taco toppings.

Veg Chicken Banh Mi:

Create a Vietnamese-inspired sandwich by filling a baguette with Vezlay Veg Chicken, pickled vegetables, fresh herbs, and a drizzle of sriracha or vegan mayo.

Veg Chicken Gyro:

Season Vezlay Veg Chicken with Greek-inspired flavors like garlic, lemon juice, oregano, and thyme. Serve it in a warm pita bread with tzatziki sauce, tomatoes, and onions.

Veg Chicken Satay:

Skewer Vezlay Veg Chicken and grill or bake it until cooked. Serve it with a peanut sauce for dipping, along with a side of cucumber salad or jasmine rice.

Gourmet Plant-Based Creations

Elevateyour culinary skills with gourmet plant-based creations using Vezlay Veg Chicken. These dishes are perfect for special occasions or when you want to impress your guests. Here are some gourmet ideas:

Veg Chicken Wellington:

Wrap Vezlay Veg Chicken in puff pastry along with a flavorful stuffing like mushrooms, spinach, and vegan cheese. Bake until golden brown for an elegant and delicious dish.

Veg Chicken Roulade:

Pound Vezlay Veg Chicken to flatten it, then roll it with a filling of your choice, such as roasted red peppers, vegan cheese, and herbs. Secure with toothpicks and bake until cooked through. Slice and serve with a sauce of your liking.

Veg Chicken Risotto:

Prepare a creamy risotto by cooking Arborio rice with vegetable broth, onions, garlic, and white wine. Add diced Vezlay Veg Chicken towards the end and finish with vegan butter and nutritional yeast for a cheesy flavor.

Veg Chicken with Mushroom Sauce:

Sauté Vezlay Veg Chicken until cooked, then serve it with a rich mushroom sauce made from sautéed mushrooms, garlic, plant-based cream, and herbs. Serve with roasted vegetables or mashed potatoes for a gourmet meal.

Veg Chicken Caesar Salad:

Create a vegan version of the classic Caesar salad by using Vezlay Veg Chicken as a protein source. Toss it with crisp romaine lettuce, vegan Caesar dressing, croutons, and vegan Parmesan cheese for a refreshing and satisfying salad.

Conclusion

With Vezlay Veg Chicken, the possibilities for enhancing your culinary skills are endless. Whether you're exploring fusion cuisine, recreating comfort foods, experimenting with street food-inspired dishes, or creating gourmet plant-based creations, Vezlay Veg Chicken offers a versatile and delicious alternative to traditional meat. Get creative in the kitchen and enjoy the benefits of a plant-based diet while satisfying your taste buds with these trending culinary ideas. Start your culinary journey today and let Vezlay Veg Chicken take your cooking to new heights.

[zonetrente-trois]

[laurkamkitchen]

I was trying to think of veggie mains for a little flat friendsgiving, and a pumpkin quiche definitely seemed in order. I took to Pinterest, and this recipe immediately jumped out on me with its gorgeous pumpkin crust and that beautiful array of beetroot on top.

I made this in full using canned pumpkin and a mix of red and white onion, as well as a mix of spinach and kale. You're essentially dealing with three different elements here, so be prepared for some multitasking and a little bit of controlled chaos.

Because I was using puree, I chose to simply whisk my crust ingredients rather than bothering with the food processor just yet. My pie pan was unfortunately almost the same color as the crust, so trying to smooth it out evenly was honestly a bit challenging. 5 minutes ended up not being near enough oven time; I think I ended up leaving it in for at least 10.

I totally should have used a bigger pot for the spinach mixture, as 120g of greens is truly a shocking amount, but I made do by adding it bit by bit until it was all nicely satueed.

The tofu filling might seem the most intimidating part, but, thanks to the food processor, it's actually the easiest. After taste testing, I ended up adding some paprika, cayenne, lemon juice, extra nutritional yeast, and a dash of nutmeg to lift the flavor a little more, all of which I think I could have gone even heavier on.

This ended up taking closer to 25 minutes to bake, but, still, for a quiche, that's practically nothing.

Overall, this was not mind-bogglingly good by any means, but it was still pretty decent. Expect a tofu-y taste and texture for sure; if you're not a tofu fan, I would definitely avoid this. The flavor overall is a bit bland, but very easy to customize as needed.

The crust, however, was divine — crisp on the outside and soft and buttery underneath, just like a good pastry version ought to be. It was also honestly ridiculously easy to make compared to a pastry version, so I will be keeping this recipe in mind for that if nothing else.

[cuartist]

top 5 comfort meals ? 👀

oooh. going to do a count down.

definitely been hard to adjust living in a new city because while i know there are a lot of good places to go here I don't have favs yet! definitely hard

5. spicy chicken sandwich. want a veg version of this so baddd. truly a spicy chicken with a pickle is just almost always something I'm down for

4. like a peiroshki situation? I'm trying to figure out a veg version of these bc while i don't love frying things myself, i love a little meaty vegetable in bread situation. Or just like, a pot pie (def have made a veeery good vegan one of those)

3. ohhhh. oh my god, my mom's hash brown casserole situation. have made a non-dairy version before with den, and i feel like not having meat would be pretty easy, but. cream of chicken soup, and a thing of frozen hash browns, and there were usually bacon bits, and green onions and cheese and sour cream, and then you put breadcrumbs on top and bake that baybe and it is so gooey and delicious and a very tasty breakfast casserole

2. kind of a basic breakfast potato with a runny egg situation. definitely one of the first meals I learned to make for myself. have made a much fancier version with it being sweet potato and onion, and adding greens, and hot honey and a lot of herbs and spices. and boursin!!

Nachos with a very good salsa is one of my go-to meals, truly just kind of very good salsa in general. Love an onion.

[dnahealthsa]

Leftover Juice Pulp And Some Recipes To Use Them

At DNA Health we are always concerned about how to minimize waste through easy healthy cooking. Since the launch of our new DNA Cold Flow Juicer, we have been wondering how to put the leftover pulp to good use. Using our DNA Airfryer Oven creating these dishes will be a breeze. Especially when making use of the 16 available presets.

Almond Pulp Cookies

Everyone loves almond milk! And that rich almond flavour can be put into baking almond pulp cookies. Use your almond pulp as part of the batter, and you can add some seeds or other ingredients to really play with the flavour. In our recipe, we used flax seeds and bananas to enhance the texture and flavour of the cookies. Plus it was great to pair it with the almond milk we prepared using the DNA Cold Flow Juicer!

Soup Broth From Pulp

Now is the time to put that vegetable pulp to good use! Soups are healthy for you and sometimes it is the broth making that can take some time, but now you can pre-make some nutritious vegetable broth using your vegetable juice pulp. All you have to do is to grab a large pot with water, add your pulp and bring it to a boil. If desired you can add your own spices to the mix. After 45-60 minutes strain the pulp and store the broth for later use.

Pulp Muffins and Cakes

Who doesn’t like cake or muffins? They are versatile and beloved baked treats and with the inclusion of some of your leftover pulp, they can come in a wide range of flavours.

Carrot Cake: replace your grated carrots with soaked carrot pulp

Fruit-flavoured muffins: using any muffin recipe you can add any pulp to add that unique flavour to it. Or even hide some vegetable pulp inside to trick the kids.

Apple Pulp Pie: replace your marinated chopped apples with soaked and marinated apple pulp, but remember to use apple pulp quickly once you’re finished juicing to minimise the browning process that comes naturally with cut apples.

Pulp Smoothies

Smoothies are a great addition to your morning routine and with the addition of your leftover pulp to your smoothies you get more nutrients, a thicker blend and that extra bit of fibre which we all know we need every morning. You can try any combination for example a banana smoothy with some almond pulp, a mix berry smoothy with a mix of fruit pulp, or a green smoothy with some cucumber and kale pulp. We encourage you to experiment with the flavours!

Breads, pancakes and waffles

Banana bread with almond pulp; bake a household favourite using that nutritious leftover almond pulp.

Spiced carrot pecan bread; just like normal bread only delicious with the use of carrot pulp.

Loaded pancakes; simply add the pulp of your choosing to the batter and enjoy the burst of flavour!

Fruity waffles; using different pulps in your recipes you can make great savoury waffles for every occasion from sweet desserts, to vegetable-filled lunches and protein-layered dinners.

Fruit Leather from Pulp

The best sweet treat is fruit leather and now you can make your own at home using your leftover fruit pulp. Flatten your pulp evenly across a sheet of baking paper, place it into your DNA Airfryer Oven and use the dehydration preset. After some hours you will have delicious fruit leather treats to enjoy!

Plant-Based Pulp Patties

This is the vegan dream! Plant-based meats right at home! Using leftover vegetable pulp you can make plant-based ‘meat’ patties and ‘meat’-balls. Using a flax egg (ground flax meal and water) and some vegan butter mix into your ‘meat’-balls or patties and place into the DNA Airfryer Oven. Create plant-based burgers and pasta that anyone and everyone can enjoy!

Clothing Dye From Pulp

A great hack for DIY enthusiasts! Using a mixture of different fruit and vegetable pulps you can dye clothing into a variety of different colours.

Red: beet, cherries, raspberries.

Orange: paprika, red onion.

Yellow: lemon, pomegranate, turmeric.

Green: artichokes, fresh herbs, spinach.

Blue: blueberries.

Purple: blackberries, red cabbage.

Pulp Crackers

These are a perfect grab-and-go snack for those with allergies, or intolerances. Using different pulps you are sure to unlock a range of flavours from almond crackers, carrot crackers and some vegetable crackers. They’re even durable enough to scoop up some of your favourite dips to enjoy it with.

Dog Treats From Pulp

This is for the fur parents who love juicing, there is a way to make healthy and safe dog treats using leftover juice pulp! Only use ingredients that are safe for your dog. Don’t use any toxic ingredients that could potentially harm your furry friend.

2 cups juice pulp

⅓ cup natural peanut butter 

¼ cup ground flax 

¾ to 1 ½ cups GF rolled oats 

Compost

If none of the recipes above interest you then add it to your compost bin. If you don’t have one then we recommend that you get one soon to minimise waste and produce the perfect plant food!

Last Thing

Check out more of our health blogs, we also have a blog that lists all the benefits of juicing. Select any of our trusted juicers from our range and start juicing today. We also have a range of food-grade Airfryer Ovens to suit all your needs. DNA Health is healthy cooking made easy.

#DNA #DNAHealth #HealthyLiving #ModernLiving #HealthAppliances #BestGift #HealthyHolidays #Christmas #MerryChristmas #HappyHolidays #LivingJuice #Juice #JuiceIsLife #StartJuicing #JuicePulp #Pulp

[cpr-cellphonerepair]

Tech Meets Food - Embracing the Fall Season with Smart Gadgets

As the leaves change color and the air becomes crisp, there's a certain magic that fills the fall season. It's a time for cozy sweaters, warm drinks, and hearty meals shared with loved ones. But as we embrace the traditional comforts of autumn, technology is also playing an increasingly important role in how we experience this season. From smart kitchen gadgets to apps that help you plan the perfect fall feast, tech meets food in a way that enhances our seasonal celebrations. Let’s explore how you can bring a touch of tech into your fall festivities.

Smart Cooking: Elevate Your Autumn Recipes Fall is synonymous with comfort food—think pumpkin pie, roasted vegetables, and slow-cooked stews. But what if you could take these traditional recipes to the next level with a little help from technology? Smart kitchen gadgets are here to make cooking easier, more precise, and even more fun.

One of the standout gadgets for fall is the smart oven. These advanced appliances come with Wi-Fi connectivity and apps that allow you to control your cooking from your smartphone. Imagine preheating your oven on your way home from a pumpkin patch or setting the perfect temperature for your apple pie without leaving the couch. Some smart ovens even come with built-in cameras, so you can check on your food without opening the door and losing heat.

Another game-changer is the smart thermometer. Perfect for cooking that Thanksgiving turkey or a pot roast, these devices monitor the internal temperature of your food and send alerts to your phone when it’s perfectly cooked. No more guessing or overcooking—just tender, juicy meals every time.

For those who love baking, a smart mixer can be a real time-saver. These mixers are equipped with sensors that adjust speed and mixing time based on the texture of your dough or batter. Whether you’re making a batch of cinnamon rolls or a loaf of pumpkin bread, a smart mixer ensures that your ingredients are perfectly combined.

Meal Planning Made Easy Planning a fall feast can be overwhelming, especially when you’re juggling multiple dishes and trying to accommodate everyone’s dietary preferences. Thankfully, there are apps designed to take the stress out of meal planning and make your fall gatherings a success.

Apps like Paprika and Yummly offer extensive recipe databases with options for every dietary need, from gluten-free to vegan. You can save your favorite recipes, create shopping lists, and even schedule meals for the week. Some apps also provide step-by-step cooking instructions and video tutorials, making it easier than ever to try new dishes.

For those who enjoy meal prepping, smart meal planning apps can sync with your grocery delivery service, ensuring that you have all the ingredients you need without multiple trips to the store. And if you’re hosting a potluck, apps like Perfect Potluck can help you coordinate with guests, so you don’t end up with five pumpkin pies and no side dishes.

Smart Appliances for a Cozy Home Fall isn’t just about food—it’s also about creating a warm and inviting atmosphere at home. Smart home devices can help you set the perfect mood for the season, whether you’re hosting a dinner party or enjoying a quiet evening by the fire.

Smart lighting systems like Philips Hue allow you to change the color and brightness of your lights with a simple voice command or tap on your smartphone. Set your lights to a warm, amber glow to mimic the natural light of a fall sunset, or create a festive atmosphere with orange and red hues.

To keep your home cozy as temperatures drop, consider investing in a smart thermostat. These devices learn your schedule and adjust the temperature accordingly, ensuring that your home is always comfortable without wasting energy. Some models can even be controlled remotely, so you can warm up your house before you arrive home on a chilly evening.

And let’s not forget about the aromas of fall—pumpkin spice, cinnamon, and apple. Smart diffusers allow you to control the scent in your home from your smartphone, choosing from a range of seasonal essential oils that bring the essence of fall indoors.

Apps for Seasonal Fun Fall is also a time for outdoor activities—apple picking, pumpkin carving, and hiking through colorful foliage. Tech can enhance these experiences as well, helping you make the most of the season.

There are plenty of apps designed to help you plan and enjoy fall activities. For example, AllTrails is a great app for finding hiking trails near you, complete with user reviews and difficulty ratings. Whether you’re looking for a leisurely walk to admire the fall colors or a challenging hike through rugged terrain, AllTrails has you covered.

For families, apps like Carve-a-Pumpkin provide a digital twist on traditional activities. You can create virtual jack-o'-lanterns and share them with friends, or use the app as a guide for carving real pumpkins. It’s a fun way to get creative and embrace the Halloween spirit.

And if you’re looking to explore local fall events, apps like Eventbrite can help you find festivals, farmers' markets, and other seasonal activities in your area. From corn mazes to cider tastings, you’ll never run out of things to do.

Conclusion: A Tech-Infused Fall This fall, why not blend tradition with technology to create a season that’s both cozy and connected? Whether you’re cooking up a storm in a smart kitchen, planning the perfect meal with the help of an app, or setting a festive mood with smart home devices, tech can enhance every aspect of your autumn experience.

At CPR Cell Phone Repair, we understand the importance of staying connected and making the most of your devices. If you need any tech advice, repairs, or accessories to complement your fall season, we’re here to help. Embrace the season with the best of both worlds—where tech meets food and tradition meets innovation.

[babii-demi-demon]

babii's Comfort Foods

♡》Applesauce

♡》Trix yogurt

♡》Yogurt drops

♡》Cereal puffs

♡》Oreos

♡》Fruit chips

♡》Animal crackers

♡》Fruit snacks

♡》Sliced fruit

♡》Veggie straws

♡》Pocky

♡》Goldfish

♡》Banana Slices

♡》Cheerios

♡》Apple Slices with Peanut Butter

♡》String Cheese or Babybel

♡》Pudding

♡》Glitter Lollipops

♡》Eggs (Scambled or over easy)

♡》Hot Cereal

♡》Fruit by the foot

♡》Veggie sticks and ranch

🧚Faerie Bread🧚

♡》8 slices white bread, with crusts trimmed

♡》¼ cup margarine, softened

♡》¼ cup multicoloured candy sprinkles

♡》Spread margarine onto slices of bread.

♡》Cover with sprinkles.

♡》Cut into triangles to serve.

🍬Bubblegum Cloud Fudge🍬

♡》600g white chocolate

♡》3/4 cup sweetened condensed milk

♡》125g unsalted butter

♡》1 tsp bubble-gum flavouring

♡》2 tsp vanilla extract

♡》3 drops white food gel

♡》1 cup mini marshmallows

♡》¼ cup funfetti rainbow sprinkles

♡》Line a 9 x 9-inch square tin with baking paper and set aside.

♡》Add white chocolate, sweetened condescend milk and butter into a large microwave-safe bowl and microwave for 40 seconds at a time, mixing with a spatula each time until smooth.

♡》Add the white food gel, pink food gel, bubble-gum flavouring, and vanilla extract and use a spatula to stir until well combined.

♡》Pour half the mixture into the cake tin, then add the mini marshmallows into the mixing bowl and stir through.

♡》Pour the remaining mixture into the baking tin and spread around.

♡》Sprinkle with funfetti sprinkles and chill for 2 hours to set.

♡》Take out of the fridge and use a large knife to slice up into 16 pieces.

♡》Fudge can be stored in an airtight container for up to 4 days.

🍭 Glitter Lollipops🍭

♡》2 cups white sugar

♡》2/3 cup light Karo corn syrup

♡》1/4 cup water

♡》Edible glitter

♡》Lollipop sticks

♡》Candy thermometer

♡》A bowl partially filled with ice water

♡》Prepare your work area

♡》Line countertops with cookie sheets lined with parchment paper.

♡》Sprinkle glitter in 3" circles about 3" apart in 2 rows so that lollipop sticks can face in opposite directions and lay completely flat.

♡》If using candy, then you can place candy into the lollipops after pouring.

♡》Place sugar, corn syrup and water in a saucepan with a pouring spout.

♡》Stir until the sugar is dissolved while bringing to a boil.

♡》Once boiling, place your candy thermometer in the pot and use a pastry brush to wash down the sides so crystals don't form.

♡》Do not stir, but boil until mixture registers 300 degrees to 310 degrees (hard-crack stage) on a candy thermometer, about 5 - 7 minutes.

♡》Remove from heat and set in the bowl partially filled with ice water for 15 seconds.

♡》It will steam loudly.

♡》You want most of the air bubbles to be gone, but don't want the mixture to cool off too much because then it won't pour well - and it cools very quickly.

♡》Pour very slowly in the middle of each glitter circle until a circle is formed and press in lollipop sticks. Let sit until it's completely cooled.

🥐Mini Glazed Vegan Poptarts🥐

♡》9 tablespoon Non-Dairy Butter, cut into cubes and chilled

♡》18 tablespoon All Purpose Flour (1 Cup + 2 Tbsp)

♡》2 teaspoon Granulated Sugar

♡》¼ teaspoon Kosher Salt

♡》½ teaspoon White Vinegar

♡》3-4 tablespoon Ice Water

♡》1 Cup Powdered Sugar

♡》1 tablespoon Jam

♡》1 teaspoon Lemon Juice

♡》2-3 teaspoon Cold Water

♡》½ Cup Jam

♡》Small Bowl of Water

♡》Combine flour, sugar and salt into a medium bowl.

♡》Add cold butter cubes and cut the butter into the dry mixture with two forks of with a pastry cutter until the butter is the size of small peas.

♡》Add vinegar to the bowl, then add cold water, 1 tablespoon at a time, using your fingers to toss the mixture together.

♡》Add just enough water to make the dough stick together.

♡》Gently press the dough into a rectangle, wrap with plastic wrap, and place in the refrigerator to chill for at least 1 hour.

♡》Remove the pie dough from the refrigerator and place onto a lightly floured work surface.

♡》Using a rolling pin, roll the dough out to approximately ⅛th of an inch thick.

♡》Using a 2 ½ inch round cookie cutter, cut as many circles as possible, remove the scrap dough, press it together, wrap in plastic, and place back into the refrigerator to chill again.

♡》Wet your finger in the small bowl of water and wet around the edges of each dough round.

♡》Then, scoop about 1 ½ teaspoon of jam into the center of half of the dough rounds.

♡》Top them with the jamless dough rounds and gently press around the edges with your fingers, then using a fork, crimp around the edges to seal them.

♡》Tranfser the tartlets to a parchment lined baking tray.

♡》Repeat with the remaining pie dough.

♡》10-12 tartlets

♡》Once you are finished, place the baking tray of tartlets in the refrigerator while the oven preheats.

♡》Preheat the oven to 400* F.

♡》Bake the tartlets for 20-25 minutes or until they are golden around the edges.

♡》While the tarts are baking, mix the glaze.

♡》Combine powdered sugar, jam, and lemon juice in a bowl.

♡》Add water a teaspoon at a time whisking until the glaze is thick but pourable.

♡》Wait until they are cool and then either hold them from the bottom and dip the tops in the glaze, or place them on a cooling rack and spoon the glaze on top of the tartlets.

♡》Allow the glaze to set for an hour

🍌Banana Roll French Toast🍌

♡》2 teaspoons vegetable oil

♡》8 large slices whole wheat bread

♡》2 bananas, mashed

♡》1 (8 ounce) package cream cheese, softened

♡》2 tablespoons white sugar

♡》¼ teaspoon ground cinnamon

♡》2 eggs

♡》Heat oil in a skillet over medium heat.

♡》Flatten bread slices using a rolling pin.

♡》Mix bananas and cream cheese together in a bowl; add sugar and cinnamon and mix well.

♡》Whisk eggs in a separate bowl.

♡》Spread about 2 1/2 tablespoons banana mixture onto 1 end of each flattened bread slice.

♡》Roll bread slice around filling.

♡》Dip bread rolls in the egg until coated and place in the hot skillet, working in batches if needed.

♡》Cook French toast rolls in the hot oil until browned, 2 to 3 minutes per side.

♡》Repeat with remaining rolls.

🐛Dirt Cake Cups🐛

♡》1 package of Oreo’s, Crushed

♡》4 tbsp Butter, Softened

♡》1 cup Powdered Sugar

♡》8 oz Cream Cheese, Softened

♡》2 (3.4 oz each) Packages Instant Chocolate Pudding

♡》3 1/2 cups Milk

♡》12 oz Cool Whip

♡》Gummy Worms

♡》Crush the entire package of Oreo’s and set aside.

♡》In a separate small bowl, mix 1/2 stick butter, 1 cup powdered sugar, and 8 oz of cream cheese until smooth.

♡》In a separate large bowl, mix 2 packages of instant chocolate pudding and 3 1/2 cups of milk together.

♡》Fold in 12 oz of Cool Whip.

♡》Mix.

♡》Pour cream cheese mixture into the pudding mixture and mix together until well combined.

♡》In individual cups of your choice, layer as follows:

♡》Layer pudding mixture first,

♡》Gummy worms next, and

♡》Then crushed Oreo’s

♡》Repeat layering until gone.

♡》Graveyard – Use tombstone shaped cookies and write R.I.P. on them. Stick into the top of each cup and garnish with pumpkins.

♡���Sandy Beach – Use golden Oreos and decorate with little umbrella

♡》Construction – Use a small shovel and/or toy tractor to garnish with.

♡》Dinosaur – Use small toy dinosaurs to decorate with.

♡》Easter – Use bunny Peeps, candy eggs, pastel M&M’s, and/or sprinkles.

♡》Flower – Use little flowers to garnish with.

🍮 Microwave Bread Pudding🍮

♡》1 cup (50g) cubed bread, fresh, or just slightly stale; about 1 1/2 to 2 slices bread

♡》1 large egg

♡》1/3 cup (74g) milk

♡》1/4 teaspoon Pure Vanilla Extract

♡》2 to 3 tablespoons (25g to 35g) granulated sugar

♡》1 to 2 tablespoons chocolate chips, butterscotch chips, dried fruit, cinnamon, etc

♡》Put the bread in a fairly shallow, single-serving, microwave-safe bowl.

♡》Whisk together the egg, milk, vanilla, and sugar.

♡》Pour over the bread in the bowl, stirring gently to combine.

♡》Stir in chips or dried fruit.

♡》Sprinkle with cinnamon, cinnamon sugar, and nutmeg.

♡》Microwave for 1 minute, uncovered.

♡》Check and see if it's still liquid.

♡》If it is, microwave in 30-second bursts, till pudding is cooked all the way to the center; the very center can still look a bit uncooked, but it shouldn't be liquid.

♡》Remove from the microwave.

♡》Drizzle with maple syrup or melted caramel or fudge sauce or...

♡》Serve warm; whipped cream or ice cream are always welcome.

🧆Baked Cauliflower Nuggets🧆

♡》3 cups of small cauliflower florets

♡》Panko breadcrumbs

♡》Parmesan cheese

♡》Italian seasoning

♡》Garlic powder

♡》Paprika

♡》Salt and pepper

♡》Eggs

♡》Cooking oil spray

♡》Combine breadcrumb mixture.

♡》In a large mixing bowl, whisk together breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, paprika, salt, and pepper, until evenly combined.

♡》Coat the cauliflower.

♡》Place beaten eggs into a small bowl.

♡》Dip the cauliflower florets in the eggs and then coat it with the breadcrumb mixture.

♡》Gently press the crumbs into the cauliflower florets to adhere as much as possible to them. ♡》Transfer the breaded cauliflower to a large half sheet baking pan lined with parchment paper. ♡》Spray them evenly with cooking oil spray.

♡》Bake in a 400 F preheated oven for 15-20 minutes until golden brown and crispy.

♡》Serve with favourite dipping sauce

🍓Strawberry Pasta🍓

♡》Strawberries

♡》Pasta

♡》1 tablespoon of cream (creme frache)

♡》Sugar

♡》Cook Pasta

♡》While pasta is cooking, cut the stems off the strawberries then cut into 4 (Be careful with the knife though.)

♡》Drain your pasta and put into a bowl.

♡》Smash some of the strawberries with a fork and add it the pasta

♡》Add cream and sugar.

♡》Mix. Mix. Mix.

♡》Add leftover strawberries on top

Spice Cake With Brown Butter Cream Cheese Frosting

Spice Cake

2 3/4 cups (350g) all-purpose flour

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tbsp cinnamon

1 tsp cardamom

1 tsp ginger

1/2 tsp nutmeg

1/4 tsp cloves

2 cups (380g) light brown sugar, packed

1 cup (200ml) vegetable or canola oil

1 cup (235g) unsweetened apple sauce

4 large eggs, room temperature

3 tsp vanilla extract

3/4 cup (200g) sour cream, room temperature

Brown Butter Cream Cheese Frosting

1 cup (220g) unsalted butter

16 oz cream cheese, room temperature

5 cups (600g) powdered sugar

1/2 tsp vanilla extract

Cinnamon sticks

Candied nuts (half the recipe)

Spice Cake

1. Preheat the oven to 350F and prep (2) 8" round cake pans. Coat them with a thin layer of nonstick spray and line the bottoms with a round sheet of parchment paper. Wrap in damp cake strips if you have them. Set aside

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside

3. In a large mixing bowl, either mixing by hand with a whisk or an electric mixer, mix together the sugar, oil, and apple sauce until the sugar is evenly moistened

4. Whisk in the eggs, one at a time, followed by the vanilla.

5. Once smooth, mix in half of the dry ingredients until combined. Then mix in the sour cream, followed by the rest of the dry ingredients.

6. The batter should be fairly thin. Pour it into the two cake pans, filling each about 2/3 full

7. Bake for 35-40 minutes or until a toothpick in the center comes out clean. While the cake bakes, make the brown butter

Brown Butter

1. Add the brown butter to a saucepan over medium neat. Melt it down and continue to stir until it bubbles, foams, and turns a rich amber colour. Pour the brown butter into a shallow glass dish and chill while the cakes bake

2. Once the cakes have baked, allow them to cool in the pans for about 20 minutes. Then, flip out on to a cooling rack. If you plan on decorating the cake that same day, transfer the cakes to the refrigerator uncovered to chill completely before frosting. If you are decorating the next day, allow the cakes to cool completely at room temperature. Then wrap each layer in plastic wrap and chill overnight

Brown Butter Cream Cheese Frosting

1. Once the cakes are chilled, make the frosting. But first, test the butter. It should now be opaque and firm but not hard. It should be the consistency of softened butter to where you can easily dig into it with a butter knife. If it's not there yet, continue to chill.

2. When it's ready, add the butter and cream cheese to a large mixing bowl. Mix until smooth, using a hand or stand mixer with the whisk attachment

3. Mix in 1 cup of powdered sugar at a time, followed by the vanilla. If it's still too thin, add 1/2 cup of powdered sugar at a time to thicken. Or, if your home is a bit warm, transfer the frosting to the refrigerator to chill for about 30 minutes to thicken

Assemble

When the cakes have completely cooled, level off the tops and slice each layer in half to make 4 thin layers. You don't have to do this, but I like how it evenly distributes the frosting throughout the cake.

Add a thin layer of frosting between each layer. Once all layers have been stacked, cover the cake with a thin frosting coating to lock in the crumbs. Place the cake in the refrigerator to chill for 20-30 minutes to allow the frosting to set

Once chilled, cover the cake with the remaining frosting. Add any decorations you like, like cinnamon sticks, crumbled cake scraps, or homemade candied nuts

Place the cake back in the refrigerator to chill until serving.

Wild Mushroom Chowder

Servings: 6-8

Serving size: 3 cups (meal), 1.5 cups (side)

Season: Autumn/Winter

Category: Soups and Stews, Comfort Food, Vegetarian Option

Method: Stovetop

Prep time: 20 minutes

Cook time: 25 minutes

Vegetables

8 oz. Portobello mushrooms, chopped

8 oz. White button mushrooms, chopped

8 oz. Baby bella mushrooms, chopped

6-8 oz. Oyster mushrooms, chopped

4 oz. Shiitake mushrooms, chopped

2 oz. King oyster mushrooms, chopped

0.5 oz. Chanterelle mushrooms, dried and crushed

2.5 lbs. Yukon gold potatoes, cubed

4 oz. Carrot, sliced or shredded

2 green onions stalks, snipped

Dairy

1/4 cup Unsalted Butter

8 oz. Cream cheese pkg, cubed

2 oz. Parmesan, shredded or grated

2 oz. Cheddar, shredded

Seasonings

1/4 cup Seasoned Salt

1 tbsp. Trader Joe's Umami Blend

4 tsp. Chicken Better-Than-Bouillon

5 cups Water

2 tsp. Cayenne Pepper

2 tsp. Smoked Paprika

2 tsp. Ground Black Pepper

2 tsp. Celery Salt

1 tsp. Powdered Lion's Mane Mushroom

Tools

8 qt. Stockpot with Lid

Non-Serrated Kitchen Knife

Cheese Grater

Stirring implement

Potato Masher

Ladle

1. Place the butter in the bottom of the stockpot and rough-chop all of your mushrooms. Toss the mushrooms into the pot on top of the butter, then add the green onions, carrots, and all seasonings on top. Cover and simmer on low for about 5 minutes

2. While your mushrooms are simmering, cube you potatoes. When the 5 minutes are up, dump the potatoes on top of the mushrooms and add the water. Stir the mixture so that the potatoes sink to the bottom and the mushrooms rise to the top. Cover and bring to a rolling boil.

3. When the water reaches a high bowl, reduce the heat to medium and keep covered for 20 minutes or until potatoes are softened.

4. While the vegetables and seasonings cook, cube your cream cheese and shred your parmesan and cheddar. Set them aside

5. After the 20 minutes is up, remove the pot from heat and let contents stand uncovered for at least 5 minutes before adding the cheeses. The pot must cool somewhat, or it will break the cream cheese and ruin your meal. There is no saving the meal if that happens. If the pot becomes too cool and you find the cheeses aren't blending, you can put it back on the burner covered on low to reheat it slowly

6. With everything now in the pot, grab your potato masher and start smashing the potatoes and cream cheese cubes. When the potatoes are mashed and the soup thickens, use the masher and just stir the soup until the cream cheese is thoroughly blended.

Notes:

I don't bother to peel the potatoes because the skins are nutritious and relatively thin on Yukon golds, but you're obviously welcome to do so if you prefer.

Wearing a mask when snipping the green onions will keep you from tearing up

The soup keeps in the refrigerator for about a week and a half. Add 1/2 cup of milk when reheating

Mushroom Broth Recipe

You can swap out the vegetables and herbs to suit your own tastes. If you wanted to, you could switch the brown mushrooms for a trendier medicinal mushroom, like reishi or chaga.

One carton of brown mushrooms (these are sometimes labelled baby bella mushrooms or crimini mushrooms)

One onion, roughly chopped

One cup of dry white wine (l used chardonnay)

8 cups water

Dried thyme, to taste

Salt and pepper, to taste

Garlic powder, to taste

Olive oil or another cooking oil

Saute the mushrooms in olive oil over medium heat for 10 minutes.

While the mushrooms are cooking, go ahead and chop the onion. I like to leave the skin on when I'm making broth (it adds a really nice colour), but you can remove it if you want

Add the onions to the pan, and saute for another 10 minutes

Add your white wine, stir everything together, and let it simmer for another 10 minutes to let the alcohol cook off.

Add 8 cups of water to the pot with your mushrooms. Add the thyme, garlic powder, salt, and pepper. Turn the heat up to high.

When the water comes to a boil, turn the heat down to low and cover the pot with a lid. Let simmer for at least 2 hours.

When your broth is done simmering, use a sieve to strain out the mushroom and onion chunks and transfer the liquid to a clean container

Store the container in the fridge and use it in the same ways you would use vegetable, chicken, or beef broth when cooking

Pumpkin Pasta

Half an onion

3 garlic cloves

Fusilli pasta (amount: enough)

Spices to taste(rosemary, thyme, salt, pepper, paprika, and whatever else)

1/2 cup broth

1 can pure pumpkin NOT pumpkin pie mix

1 can coconut milk

4 oz cream cheese

1/2 cup parmesan

1. set a pot of water to boil, cook pasta when it's ready

2. dice the onions and garlic, then cook in a pot with some olive oil on medium until cooked

3. add in spices, then carefully pour in the broth

4. mix in the pumpkin and cook for three minutes

5. add the coconut milk and cream cheese then wait till it thickens

6. add the parmesan in small amounts so as not to make it clump

7. add drained pasta and serve

Hungarian Mushroom Soup

Servings: about 6

1 lb of fresh mushrooms

4 tbsp of unsalted butter

2 cups of chopped onions

2 tsp of dried dill weed

1 tbsp of paprika

1 tsp of soy sauce

2 cups of broth

1 cup of milk

3 tbsp of all-purpose flour

1 tsp of salt

Ground black pepper to taste

2 tbsp of lemon juice

1/4 cup chopped fresh parsley

1/2 cup of sour cream

1. Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce, and broth. Reduce heat to low, cover, and simmer for 15 minutes

2. In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally

3. Finally, stir in the salt, ground black pepper, lemon juice, parsley, and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

Pumpkin Chocolate Cake

3/4 cup coconut flour

1 cup milk +2 tbsp

1/4 cup olive oil

1/4 cup apple sauce

1 cup pumpkin puree

2 organic eggs

1/2 cup unrefined sugar

3/4 cup dark chocolate chips

2 tsp pumpkin spice

1 tsp aluminium free baking soda

1 tsp aluminium free baking powder

Drizzle

1/4 cup dark chocolate chips

2 tbsp milk

Preheat oven to 350F. Grease and flour a square 8x8 baking pan. Alternatively, you can line the bottom with unbleached parchment paper.

In a large mixing bowl, add the milk, puree, apple sauce, eggs, and oil. Combine with a wire whisk until you have a homogeneous mixture. Add the rest of the ingredients except the chocolate chips and combine

At this time, you can add 1/2 cup of chocolate chips and fold into the batter.

Pour the batter into the prepared baking pan and bake for 45-55 minutes or until a cake tester comes out clean. Cool cake in the baking pan over a wire rack.

Heat the 2 tbsp of milk and add the chocolate chips.

Whisk until the chocolate is melted and drizzle over the cool pumpkin cake

Lavender Honey Glaze Bread

Bread

3/4 cup milk

1 tablespoons of dried lavender

6 tablespoons butter, softened

1 cup white sugar

2 eggs

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2 drops of vanilla

1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x5 inch loaf pan

2. Combine the milk and lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat, and allow to cool slightly

3. In a medium bowl, cream together the butter and sugar until smooth

4. Beat in the egg untilthe mixture is light and fluffy.

5. Slowly Combine the flour, baking powder, and salt.

6. Stir the dry ingredients into the sugar, butter, egg mixture slowly. After adding a little of the dry add in a bit of the milk. Do this until all of its gone from both (dry and milk/lavender). Blend evenly.

7. Pour into the prepared oiled/floured pan. Spread it out evenly in the pan

8. Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the crown of the loaf comes out clean.

9. Cool in the Fridge or on a cooling rack if you have the time

Glaze

1/3 cup honey

1/4 cup light-brown sugar

1/3 cup unsalted butter

1 teaspoon pure vanilla extract

1. Bring honey, brown sugar, and butter to a boil in a small saucepan, stirring until sugar dissolves

2. Add vanilla and remove from heat. Let cool for 1 minute.

Clover Syrup

At least one cup of clover flowers (red works, but I use white)

Three cups of water (can be taken from the tap bottled or from a magical spring just use what you got)

1/2 cup of sugar of any type

Rinse your clover and remove as much stem as you can. If there's a little left, it's fine, then toss it in a pot with your water and bring to a rolling boil boil it for about three minutes and remove from heat, then let it sit until it's cool or at least warm. After it's cooled a bit, strain it. Once strained you can compost or throw away the steeped clover.

Pour the clover tea into a pot, add your sweetener, and bring to a boil and then turn heat to low. Be sure it reduces by half. when it has reduced, turn off the heat and let it cool completely.

Ghibli Inspired Soup (Vegan Version)

Heat 3 tbsp olive oil or your preferred cooking oil in a large soup pot . Chop three celery stalks, 1.5 sweet onions, 6 smallish carrots (you can adjust amounts of veggies to your preferences) and sauté for around five minutes or so on medium heat stirring occasionally until the onions start to become a little translucent. Add 3 cloves of minced garlic, stir, and cook two minutes. Add around 3 cups chopped red potatoes and cook, stirring occasionally for 5-7 minutes

Add 3 tbsp flour, just enough to evenly coat the vegetables and potatoes, cook for another minute stirring it well

Add six cups broth and bring to a boil

Once it's boiling, throw in half a pound of gnocci, cook two minutes, or until the gnocci starts floating to the surface

Add 1.5 cups unsweetened coconut milk soup base and one can of corn.

Season with 1 tablespoon dried basil (or more if you like), 2 bay leaves, a TON of black pepper, and quite a bit of salt because potatoes

Turn heat to low and simmer for 10-15 minutes

[tnedibleoils]

One-Pot Vegetable Pie

Have excess vegetables lying around the fridge and don’t want to know what to do? No worries. Save it for the pie. It isn’t any normal pie. It's a scrumptious vegan shepherd’s pie. A comforting pie that is made with vegetables layered with a thick and rich gravy, topped with mashed potatoes, and baked till golden brown. It is an easy, fuss-free recipe that is a favourite of many. In this blog, let’s see how to make this delicious pie along with refined sunflower oil manufacturers.

Ingredients:

Finely chopped onion - 1

Peeled and diced carrot - 2

Chopped red and yellow bell peppers - 1 each

Chopped button mushrooms

Homemade tomato puree

Oil 2 tbsp

Finely chopped garlic cloves - 4

Salted butter 

Boiled, peeled and mashed potatoes - 4

White wine vinegar - 1 tbsp

Finely chopped thyme leaves - 1 tsp

For taste - salt and pepper

Hot milk - 1 cup

Method:

Before we begin, first wash and clean all the vegetables. Then chop all the vegetables as mentioned and arrange them in separate bowls.

In a heavy-bottom pan, heat oil on medium heat. Once the oil is hot, add the chopped onion, and garlic and sauté them for a couple of minutes. It must become soft and translucent.

Once it is soft, add the chopped carrot, bell peppers, mushrooms, and thyme and sauté them for 5 minutes. As it's soft and leaves some oil, add the chopped mushroom and sauté for another minute. 

Add the vinegar and tomato puree. As you stir, the veggies start releasing the liquid and start looking saucy. Continue to stir until the veggies are coated with the tomatoes.

Add salt and pepper according to your preference, and add the vegetable stock. Cook it at a simmer for 15 minutes, and the liquid will evaporate, but it must be saucy.

Now mash the boiled potatoes and incorporate milk until it's smooth and has no lumpy consistency. On the other side, preheat the oven to 190 °C.

In a rectangular baking dish, spread the sauteed vegetables evenly using a ladle. 

Above it, use a piping bag or drop dollops to spread the mashed potatoes.

Now bake it in a preheated oven for 20 minutes until the potato turns golden brown.

Remove it from the oven.

The delicious Shepherd’s Pie is ready to be served.

About Sundew Sunflower Oil:

Tamil Naadu Edible Oils is one of the leading sunflower oil manufacturers in India that produces premium-quality oil for cooking. As one of the best cooking oil manufacturers in Tamil Nadu, TNEO is committed to delivering quality oil that is affordable as well as light in texture. The refined oil from TNEO is fortified with vitamins and essential fatty acids, making it an ideal choice for all age groups. The oil is versatile and enhances the taste of every dish and every cuisine effortlessly. Choose sundew from TNEO—the best edible oil manufacturers in Tamil Nadu—to make a tasty dish.

[foodsenses]

Vegan White Bean Pot Pie Soup - Minimalist Baker Recipes

See on Scoop.it - foodSenses

EASY, cozy vegan white bean soup with all the flavor of your favorite pot pie! Flaky biscuits over a comforting, fiber-packed creamy soup.

Read the full article at: minimalistbaker.com

[ezcater]

5 Catered Foods Your Team Will Love in 2024

Whether you want to show appreciation for your team’s tireless efforts or help them relax with a low-key, nourishing meal, lunch catering is the perfect way to take the average workday up a notch.

In 2024, take your organization’s lunch catering to the next level and make catered lunch a weekly thing. When you order office meals, consider adding these five catered cuisines to your workplace lunch rotation. Mexican Cuisine From flautas to burritos, quesadillas, seafood dishes, and much more, Mexican catering includes an incredibly satisfying assortment of options. That’s probably why it’s one of the most popular cuisines for corporate catering. Mexican cuisine also includes an array of shareable dishes that create a fantastic opportunity for your team members to snack casually and get to know one another over conversations that are just as hearty as the food. Asian Delights This is a fairly broad category that encompasses everything from chow mein to sushi, crab Rangoon, and much more. Asian food has something to offer for virtually everyone, whether they’re looking for something filling, a meal that’s more on the lean side, or even a vegan option. With the right corporate catering partner and a nationwide network of restaurants, it’s easy to order the top local Asian food in your area and satisfy your entire team. Sandwich Catering Sandwiches are a go-to when it comes to office catering because they’re nourishing, portable, and one of the tidier lunch options. Plus, there’s all kinds of variety among sandwiches. For example, when it comes to catering Charleston SC office lunches in 2024, check out top options like Jason’s Deli, Mellow Mushroom, and Apple Spice Box Lunch Delivery & Catering Co. American Classics Chicago deep-dish pizza, Buffalo chicken, and bacon cheeseburgers are just a few of the iconic American meals you can order for your team. You can even find comfort food like meatloaf, chicken pot pie, and sub sandwiches. Whichever you choose, you can count on the right corporate catering partner for reliable delivery. You need your food to show up on time and as ordered, as well as support that lets you reach a real human in seconds to promptly resolve any issues and keep your workday on track. Everyone has their favorite American comfort foods, so you’re bound to order something everyone will love. Sweet Treats and Beverages There’s nothing quite like a piece of pie, homemade cookie, or mug of hot chocolate to lift your team’s spirits. Whether Mother Nature is throwing curveballs or it’s just kind of a “bleh” day, some sweet pick-me-ups can be just what your team needs to turn things around. Not only will the ideal corporate catering partner help you find food to suit any situation, but you’ll also enjoy a centralized dashboard that gives you total control over your organization’s account. When choosing a catering partner, look for everything from simplified budget management to effortless expense reporting and convenient monthly invoicing. About ezCater When it comes to corporate lunches, daily office meals, or rewarding your team for an outstanding quarter, you need more than work food. You need food that works from ezCater. With a nationwide network of over 100,000 restaurants, you can always find the top local favorites with ezCater. Plus, the ezCater Dashboard puts you in charge of your company’s ordering, so you can monitor and control food spend with ezCater’s convenient centralized reporting. Are you organizing the office holiday party this year? Regardless of the size of your group, individual dietary needs, or budget, ezCater is the ideal corporate catering partner. ezCater lets you order confidently, knowing that your meals will show up on time and as ordered, with 24/7 support to keep everything on track. Find all of these delicious options and more from ezCater at https://www.ezcater.com/ Original Source: https://bit.ly/3Telzix

[what-even-is-thiss]

If I were a smarter person than I currently am I’d write a cookbook called what to bring to the vegetarian potluck or something that’s aimed at omnivores that want to know more about vegetarian cooking. Like what to actually substitute in your personal recipes. Like chicken pot pie? Replace it with potatoes. Now you’ve got veggie pot pie! Does it taste like chicken pot pie? No. Does it taste delicious? Yes.

Also, mushroom broth. Love that stuff. Use more of it just because you can. Not even to eat less meat. It’s just good. It’s real good. If they don’t sell it where you are? Boil some dried mushrooms. Easiest nonsense in the world. Replace your meat broth with mushroom broth.

Put chickpeas in stuff. Just generally. They’re good. Also a lot of sugar cookie recipes are already vegan or easy to make vegan by default. Just replace the butter with no dairy margarine.

French onion soup! It’s there! Use mushroom broth instead of beef and put some toast in it.

Fry some potatoes. Put an egg in something. Butter some yams. Make a carrot and potato stew. It tastes good. Make some barbecue jackfruit. Does it taste like pork? No. It tastes like jackfruit. Expect it to.

As an omnivore who likes vegan and vegetarian cooking I think the mistake a lot of people make when trying to convince meat eaters to go plant based is trying to convince them that something you’ve got will replace meat for them.

I like vegan nuggets and real chicken nuggets for different reasons. They taste different. They only taste identical to you because you haven’t eaten meat for five years.

When cooking for myself I only eat meat maybe like three times a week because vegetarian cooking is often cheaper and it tastes good.

Like just give people the actual recipes you use that aren’t pasta. Every time you ask what to eat on a meatless day people are like. Pasta. I don’t want pasta every day.

Point out the foods people already eat that are vegetarian. Like sweet potato fries, veggie chow mein, grilled mushrooms, mashed potatoes, black bean enchiladas, peanut butter sandwiches. Tell people what you microwave when you’re drunk at 3am. Show people that vegetables are so good they’ll want them in their diet.

Also some people are just never gonna go vegan. They’re just not. I’m certainly not, and I love vegan food. But since I’ve fallen in love with vegetarian cooking I eat meat much less and I’m much more careful about picking the meat I do eat. Doesn’t that align with a lot of your goals?

Impossible burger doesn’t taste like meat. But you know what tastes really good? A mushroom fajita taco. Falafel. Potato pancakes with applesauce. Smoky vegan collared greens. Hot potato salad with herbs. Palak paneer with rice. Tofu Pad Thai with extra peanuts. Some of my favorite foods of all time, and I’m a dirty rotten meat eater. Use THAT to get your foot in the door. And be more accepting of some half-assed victories. I’m on your side for the most part, believe it or not. But stop trying to claim certain things are just like meat. You and I both know you don’t plan most of your weeknight dinners around meat substitutes.

[chickenfriedrecipe1]

Chicken Fried Receipe - Easy Lasagna Soup Recipe

Easy Lasagna Soup Recipe

One of the earliest varieties of pasta, lasagna, also known as lasagna Soup, is formed of very wide, flat sheets. Either phrase can also be used to describe an Italian dish that consists of stacked layers of lasagna sandwiched between ingredients such as ragu (ground meats and tomato sauce), bechamel sauce, vegetables, cheese (including ricotta, mozzarella, and parmesan), and seasonings and spices.

HOW TO MAKE THE EASY LASAGNA SOUP?

It only takes a few minutes to brown your beef, add the ingredients, and simmer this simple lasagna soup until the cheeses are melted and the sauce is thick with garlic, onion, and Italian seasonings. Drool. You may never eat lasagna Soup the same way again!

SERVINGS: 6 -8 SERVINGS

TOTAL TIME:50 MINS

PREP TIME:10 MINS

COOK TIME:40 MINS                                   

INGREDIENTS

1 pound lean ground beef or half Italian sausage

1 yellow onion, diced

4-5 garlic cloves, minced

¼ – 1/2 teaspoon red pepper flakes

1/24 oz. jar Prego Traditional Italian Sauce

8-10 cups low sodium chicken broth, divided

1/14 oz.  can crushed tomatoes

2 tablespoons tomato paste

2 teaspoons balsamic vinegar

1 1/2 teaspoons granulated sugar

1 tablespoon dried basil

1 tsp (each)dried parsley, dried oregano, salt

1/2 teaspoon pepper

1 whole bay leaf

10 uncooked lasagna noodles broken into approx. 1-2 inch pieces

1/2 cup heavy cream(optional)

CHEESE GARNISH

shredded mozzarella cheese

freshly finely grated Parmesan cheese

ricotta cheese

INSTRUCTIONS

Over medium-high heat, preheat a large soup pot or Dutch oven.

 Stirring occasionally, add the steak and onion and cook until the beef is browned. Saute for 30 seconds after adding the garlic and red pepper flakes. Drain away any extra fat.

Add Prego Sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices, bay leaf and lasagna noodles. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally (approximately 20-30 minutes).

Throw away the bay leaf and stir in 2-4 cups of chicken stock and heavy cream, if preferred, to achieve the appropriate consistency.

Serve each plate with the required number of cheeses as a garnish.

This easy lasagna soup has all of the delicious flavors of homemade lasagna without all the work! A one-pot meal that’s ideal for a busy weekday! Try the recipe today.

For more delicious recipes to check

Chocolate Lasagna Recipe

The Vegan Lasagna Recipe

Sweet Potato Pie

Jambalaya Recipe

[dnahealthsa]

Top 5 Vegan Desserts For The Whole Family This Christmas

Over the festive season, it's hard to find dessert recipes that everyone can enjoy, no matter their dietary requirements or allergies. We, at DNA Health, have picked out our top 5 vegan dessert recipes for the holidays. From Apple Crumb Pie, Malva Pudding, Black Forest Trifle, Buttercrunch Toffee and Gingerbread Cookies!

Vegan Apple Crumb Pie

Apple Crumb Pie is a delightful dessert that combines the classic flavours of apple pie with a crumbly, buttery topping. Vegan and Gluten-free Apple Crumb Pie is easy to make and the quantity of ingredients can suit your preferences. It’s often served warm, sometimes with a scoop of vanilla ice cream or a dollop of whipped cream.

Ingredients:

Prepared Pie Crust (made from almond flour, a bit of tapioca starch, coconut oil and pure maple syrup) | Vegan Butter and/or Coconut Oil | Your choice of Apples | Pure Maple Syrup | Coconut Sugar / Brown Sugar | Vanilla Extract | Ground Cinnamon and Ginger | Cornstarch | A Small Amount of Lemon Juice | Rolled Oats / an extra 1/2 cup oat flour (if you prefer a crunchy texture) | Gluten-Free Oat Flour | Ground Pecans / walnuts / almonds (based on preference).

Instructions:

Bake the crust - for about 10 minutes, until light golden brown.

Prepare the filling - in a pot or pan add sliced apples and vegan butter and stir. Then add maple syrup, coconut sugar, cinnamon and ginger to the mix. After a few stirs add your cornstarch mix (with water) and stir until a thickened consistency. Add vanilla and lemon juice to the mix last.

Prepare the topping - in the DNA Super Blender add your oats, oat flour, salt and your choice of nuts. Add the coconut oil and pure maple syrup then blend until it forms a dough-like texture.

Assemble the pie - by adding your filling into the crust and layering your topping over it. Bake covered for 30 minutes and then uncovered for another 15 minutes on the baking preset in the DNA Airfryer Oven, then enjoy!

Vegan Malva Pudding

Malva pudding is a traditional South African dessert known for its rich, sweet, and spongy texture. It’s made with apricot jam, which gives it a distinctive flavour, and it’s typically served warm with a generous pouring of creamy sauce. It’s a comforting and indulgent treat, perfect for any occasion and preparing a Vegan Malva Pudding alternative will have your guests jumping for joy.

Ingredients:

Gluten-Free Flour | Baking Powder | Baking Soda | Salt | White Vinegar | Soy Milk | Applesauce | Apricot Jam | Vegan Butter | Sugar | Coconut Cream | Coconut Oil | Vanilla Extract.

Instructions:

Mix dry ingredients together - gluten-free flour into a mixing bowl and add sugar, baking powder, baking soda and salt.

Mix wet ingredients together - applesauce, apricot jam and coconut oil and mix into a batter. Add white vinegar to some soy milk and let it curdle.

Prepare the sauce - melt vegan butter and add sugar and coconut cream then stir until a uniform consistency. Add vanilla extract to the mix last.

Baking - mix your wet and dry ingredients together in a baking pan. Bake for 35 minutes at 176°C on the baking preset on the DNA Airfryer Oven.

Adding the sauce - poke holes evenly in the pudding and pour over the sauce. Leave it to set and then enjoy!

Vegan Black Forest Trifle

A Black Forest trifle is a delightful dessert that combines layers of rich chocolate cake, creamy chocolate pudding, sweet cherry filling, and fluffy whipped cream. It’s inspired by the classic German Black Forest cake, known for its combination of chocolate, cherries, and whipped cream. And the Vegan Black Forest Trifle alternative over Christmas will be a sure favourite.

Ingredients:

Granulated / Brown Sugar | Dairy-free Milk | Fresh / Canned / Jarred / Frozen Cherries | Dairy-free Whipping Cream | Cocoa Powder | Instant Coffee Granules (optional) | Baking Soda | Salt | Neutral Flavoured Oil | Vegan Chocolate | Vanilla Extract | Corn Starch.

Instructions:

Mix dry ingredients together - granulated / brown sugar, cocoa powder, instant coffee granules (optional), baking soda, salt and vegan chocolates.

Mix wet ingredients together - dairy-free milk, fresh / canned / jarred / frozen cherries, neutral flavoured oil and vanilla extract.

Prepare the Cake - mix your wet and dry ingredients together in a baking pan. Bake for 20 minutes at 160°C on the baking preset on the DNA Airfryer Oven.

Chocolate Custard - add the dairy-free milk, cornstarch, vegan chocolate and granulated/brown / coconut sugar to a large saucepan on high heat and whisk until a thickened consistency.

Cherry Compote - using 3 cups of cherry juice add corn starch, sweetener and lemon juice (optional). Mix in a pot on medium heat and stir until a thickened consistency.

Assembly (a few hours or a day before serving) - place half the cake (cut into small squares) pieces into the bottom of an 8-inch (20 cm) trifle dish. Layer with half of the cherry compote, half of the chocolate custard and half of the whipped cream. Repeat all the layers. Top it off with fresh cherries.

Vegan and Nut-Free Buttercrunch Toffee

Buttercrunch toffee is a tasty confection made from a mixture of butter, sugar, and often almonds. It’s known for its rich, buttery flavour and satisfying crunch. Now there is a vegan and nut-free option that everyone can enjoy! This vegan and nut-free buttercrunch toffee is perfect for eating and gifting. You’ll be surprised at how easy this is to make.

Ingredients:

Vegan Butter | Sugar | Corn Syrup | Salt | Vegan Chocolate Chips | Candy Thermometer

Instructions:

Toffee - add vegan buttery spread, sugar, corn syrup, water, and salt in a pot and cook on medium to high heat until the mixture reaches 143°C, stir frequently. Then carefully pour the mixture onto a cookie sheet that has been lined with foil.

Chocolate layer - let the toffee sit for two minutes then sprinkle over the chocolate chips. As it melts spread it across the toffee.

Smash it - place the batch in the fridge for a few hours then by any means break it into smaller pieces to enjoy.

Vegan and Gluten-Free Gingerbread Cookies

Gingerbread cookies are a traditional holiday treat known for their warm, spicy flavour and festive shapes. Now with a vegan alternative, these Vegan and Gluten-Free Gingerbread Cookies are going to be a hit with the kids.

Ingredients:

pitted dates | almond meal / nut free Alternative | Buckwheat Groats | Gluten-Free Rolled Oats | Cinnamon | Ginger | Nutmeg | Vanilla | Cloves | Coconut Sugar (optional)

Instructions:

Dry Ingredients - Blend all ingredients (except for dates) in the DNA Super Blender until you get a fine consistency like flour.

Wet Ingredients – mix in the dates with the dry ingredients until you get a dough-like texture.

Shape it - the dough into shapes before baking. Bake on the cookie preset on the DNA Airfryer Oven.  

Last Instruction

We hope we inspired you this Christmas to try out these delicious and party-friendly recipes that anybody can enjoy over the holidays. Check out our range of health appliances to really spruce up your kitchen. From the powerful DNA Super Blender to the versatile DNA Airfryer Oven and so much more in between.

Happy Holidays!