Vegan Mushroom Pot Pie | #Easyveganmeals #Vegetarianrecipesdinner #Veganravioli #Veganbroccolirecipes #Veganlunchideas #Vegetarianveganrecipes #Mushroompotpie #Veganfoods #Vegancooking #Vegetarianveganrecipes #Veganeating #Veggierecipes

Ingredients

• 1 sheet of puff pastry (either store-bought or made at home using this recipe. For the whole wheat puff pastry crust just substitute all of the all purpose flour with whole wheat flour and proceed as directed)
• 8 oz cremini mushrooms, quartered
• 1 oz dry shiitake mushrooms, slice the mushrooms and before slicing, reconstitute the mushrooms by placing them in a bowl and covering with 1 cup of very hot water. I place a glass or other weight on top because the mushrooms have a tendency to float. Leave alone for 30 minutes, then drain the mushrooms and reserve the soaking liquid.
• 1/4 cup all purpose flour
• 2 medium carrots cut into a 1/2-inch dice
• 1 large red onion cut into a 1/2-inch dice
• 5 cloves of garlic, minced
• 2 ribs of celery cut into a 1/2-inch dice
• 1 cup frozen green peas
• 2 tbsp raw cashews, soaked in 1/2 cup of water for 30 minutes, then blended to a smooth paste
• 2 tbsp of chopped fresh, savory herbs, like rosemary, thyme, and/or sage. If using dried herbs, use a total of 2 tsp.
• 1 tbsp + 1 tsp extra virgin olive oil
• Ground black pepper and salt to taste
• 2 tbsp finely chopped parsley

Instructions

1. Place both kinds of mushrooms in a bowl and add ground black pepper, salt to taste, and the all purpose flour. Toss well to mix.
2. Heat the 1 tbsp oil in a large saucepan. Add the mushrooms to the pan and saute for a couple of minutes, or until the mushrooms start to soften and brown slightly. Remove to a bowl.
3. In the same pot, add the remaining 1 tsp of olive oil.
4. Add the garlic, onions, carrots and celery. Add a pinch of salt and stir-fry, scraping the bottom of the pan for any bits of mushrooms or flour left behind. They will add wonderful flavor.
5. When the onions and carrots start to soften but not brown, add the mushrooms back into the pot along with the peas, 1 tbsp of herbs and all of the mushroom stock.
6. Stir well, bring to a boil, cover and cook for 20 minutes or until the carrots are tender.
7. Add the remaining herbs and cashew paste. Stir well to mix. The stew should have thickened because of the flour you dredged the mushrooms in, and if it is getting too thick, add some water or stock to thin it out.
8. Add salt and ground black pepper to taste. Stir in the parsley.
9. Turn off the heat.
10. Assemble the pot pies:
11. Preheat the oven to 425 degrees
12. Roll out the puff pastry and, using a glass or a cookie cutter, cut circles or squares large enough to fit over the ramekins or pie plate you will use. I cut circles just large enough to fit over the ramekins I used, but because the pastry shrinks when it cooks, the stew bubbled up through the sides of the ramekins. I don't mind it because it looks rather rustic, but if you want a more polished effect, make sure the puff pastry covers the top of the ramekin completely.
13. Spoon the mushroom filling into the ramekins and cover the tops with the puff pastry circles or squares.
14. At this point, for a prettier crust, I like to brush on a mixture of 1 tsp olive oil + 1 tsp nondairy milk on top of the crusts-- this makes them really golden, but it's completely optional.
15. Cut a small slit in the top of the puff pastry in each ramekin.
16. Place the ramekins on a baking sheet and place in the oven. Bake 15 minutes, then turn down the heat to 350 degrees and continue baking for another 10 minutes or until the tops are all golden and puffy.
17. Remove from the oven, let stand 15 minutes before serving.

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - Vegan Mushroom Pot Pie

Vegan Mushroom Pot Pie | #Easyveganmeals #Vegetarianrecipesdinner #Veganravioli #Veganbroccolirecipes #Veganlunchideas #Vegetarianveganrecip...

Your Kitchen Transformed - Vegan Mushroom Pot Pie

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Chocolate Chocolate Cake | #Classicchocolatecake #Cakedecoratingtechniques #Dessertrecipesvideos #Birthdaycakerecipes #Cakedecoratingvideosamazing #Chocolatebirthdaycake #Misstrunchbull'schocolatecake #Chocolatelayercake #Chocolateombrecake #Cookiesandcreamcake #Chocolatecakeideas #Homemadechocolatecake

Ingredients

• Chocolate Cake (this recipe makes three 6 inch cakes)
• 1/2 cup cocoa powder
• 1 & 1/2 cup all purpose flour
• 1 & 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 & 1/2 sticks butter, room temperature
• 1 cup + 2 tbsp sugar
• 3 eggs
• 1 & 1/2 tsp vanilla
• 2/3 cup + 1/4 cup sour cream
• 3 tbsp melted chocolate, cooled
Chocolate Buttercream
• 3 sticks butter, room temperature
• 1 & 1/2 cups vegetable shortening
• 1 & 1/2 cups cocoa powder
• 3-4 cups powdered sugar
Chocolate Shards
• 3/4 cup chocolate chips or candy melts
• 1/2 tbsp vegetable oil
Chocolate Ganache
• 1/2 cup heavy cream
• 3/4 cup chocolate chips

Instructions

1. Chocolate Cake :
2. Preheat the oven to 350º F.
3. Using butter grease the bottom and sides of three 6 inch round cake pans or springform pans and line the bottoms with a round piece of parchment paper. To ensure even baking, place a bake even strip around each pan. You can make your own homemade bake even strip by cutting a towel or shirt to fit the size of your pan. Get the fabric really wet, then squeeze out the dripping water but do not squeeze it too dry. Secure the fabric around the pan with a safety pin.
4. In a small mixing bowl, combine the cocoa powder, flour, baking powder, baking soda and salt. Gently mix using a spoon.
5. In a larger mixing bowl, combine the butter and sugar, beat using an electric mixer until fluffy. Add in the eggs and vanilla, lightly beat.
6. Add in the sour cream and melted chocolate, mix by hand using a spatula.
7. Add half of the flour mixture to the wet ingredients, do not dump it in, rather take spoonfuls of the flour mixture and gently shake it over the wet ingredients. Fold in the mixture until no flour remains. Repeat with the other half of the flour, folding it in and scraping the sides and bottom of the bowl to incorporate everything.
8. Evenly divide the batter between the 3 pans, with about 1 & 1/3 cups to 1 & 1/2 cups in each pan.
9. Bake for 22 minutes. Then loosely cover the pans with foil. Continue to bake for 7-10 minutes or until a toothpick inserted in the until a toothpick inserted in the center comes out clean.
10. Once the cake is done baking, allow it to cool in the pan on a cooling rack for 10 minutes. After 10 minutes, carefully remove the cake from the pan. If using a springform pan, remove the sides and bottom. Allow the cake to cool completely on a cooling rack. Once cool, remove the parchment paper round from the bottom of the cake. If you need to level the top of your cake, do so now using either a cake lever or knife.
11. If you’ll be assembling the cake later, wrap the cake layers really good in plastic wrap and place them in the refrigerator. They will be good for up to 5 days.
12. Chocolate Buttercream :
13. In a mixing bowl, combine the butter and vegetable shortening, beat using an electric mixer until fluffy. Add in the cocoa powder, and gently mix by hand with a spatula.
14. Begin to add the powdered sugar, about 1-2 cups at a time, mixing by hand first, then with the electric mixer. Continue adding powdered sugar until the frosting tastes good to you and is well mixed.
15. Chocolate Shards :
16. Melt the chocolate or candy melts with the vegetable oil in a small saucepan over low heat. Stir with a spatula melt smooth and melted.
17. Place a plastic cutting board or metal baking sheet on the counter. Place a large piece of wax paper on top of the flat surface.
18. Pour the melted chocolate on top of the wax paper. Use a spatula to smooth the chocolate into an even layer all around the wax paper.
19. Place another piece of wax paper on top of the melted chocolate and gently smooth out any air bubbles.
20. Place the cutting board or baking sheet with the wax paper on it in the freezer for 15 minutes.
21. After 15 minutes, remove it from the freezer and allow it to warm up for 2-3 minutes.
22. Remove the top layer of wax paper, break the chocolate into shards (any size or shape you want) and store them in the freezer on a plate, in a container or in a bag until you’re ready to use them.
23. Chocolate Ganache :
24. Place chocolate chips in a medium heat-proof bowl.
25. In a small pot over low heat, heat the heavy cream until boiling.
26. Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes.
27. Use a spatula to stir the mixture until smooth.
28. Allow the ganache to come to room temperature before adding it to the cake.
29. How to assemble the cake :
30. Spread a small amount of buttercream on a 6 inch round cardboard cake circle. Place your first layer of cake on top of the cardboard. Put buttercream on top of the first layer and spread it as even as possible with an offset spatula. Decide how much or how little frosting you want in-between each layer, you can measure the frosting, I use 1/3 to 1/2 cup in between each layer.
31. Repeat this process for each layer of cake. Once all of the layers are stacked and frosted, spread some frosting (the same amount as you did between the layers) on the top of the cake.
32. Next, it’s time to do a crumb coat. The crumb coat will help seal the crumbs in. Using your offset spatula, spread a thin layer of buttercream around the sides and the top of the cake. It’s easiest to start off with more frosting on the cake and remove some as needed.
33. Place the entire cake in the freezer or fridge for 20 minutes to harden the crumb coat.
34. Begin to add the second layer of frosting. Spread an even layer of frosting on the top of the cake. Next either pipe on the frosting or spread on the frosting around the sides of the cake. Use a spatula or icing smoother to smooth out the frosting, scraping off excess as you go. Once the frosting is uniform around the cake, use the smooth side of Viva brand paper towels and a fondant smoother to smooth out any imperfections. Place the paper towel on the cake and gently rub the fondant smoother around. Repeat this process, moving the paper towel all around the cake.
35. Transfer the cake to your desired serving plate. Using a piping bag and a piping tip (I used a wilton 1M) to pipe a border of buttercream around the bottom of a cake.
36. Once the ganache is room temperature, use a spoon to drizzle the ganache around the sides of the cake, allowing it to drip down the sides. Fill in the middle of the cake with ganache and spread evenly with the back of the spoon. Allow the ganache to set for 10 minutes.
37. Top the cake with various chocolate shards.
38. Slice and serve!

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - Chocolate Chocolate Cake

Chocolate Chocolate Cake | #Classicchocolatecake #Cakedecoratingtechniques #Dessertrecipesvideos #Birthdaycakerecipes #Cakedecoratingvideosa...

Your Kitchen Transformed - Chocolate Chocolate Cake

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Tomato Spinach Chicken Spaghetti | #Chickenavocadoburrito #Cookingrecipes #Yummyfood #Foodanddrink #Healthyeating #ChickendishesQuickandeasy #dinnerrecipes #Healthydinnerrecipes #Quickdinnerideas #Bakedchickenalfredo #Foodrecipesfordinner #Dinnerideaseasy

Ingredients

• 1/4 cup sun-dried tomatoes chopped, drained of oil
• 2 tablespoons olive oil drained from sun-dried tomatoes
• 1/2 lb chicken boneless and skinless (preferably, boneless skinless thighs), chopped
• 1/4 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 4 roma tomatoes chopped
• 1/4 cup fresh basil leaves chopped
• 8 oz spinach fresh
• 3 garlic cloves chopped
• 8 oz spaghetti pasta
• 3 tablespoons olive oil (use high quality olive oil or oil from the sun-dried tomatoes jar)

Instructions

1. Add chopped sun-dried tomatoes and 2 tablespoons of olive oil, drained from sun-dried tomatoes, to a large skillet, on medium-low heat.
2. Add chopped chicken. I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well.
3. Add red pepper flakes, and salt over all of the ingredients in the skillet.
4. Cook on medium heat until the chicken is cooked through and no longer pink, about 5 minutes.
5. Add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic to the skillet with chicken. Cook on medium heat for about 3- 5 minutes until spinach wilts just a little, and tomatoes release some of their juices. Remove from heat.
6. Taste, and add more salt to taste, if needed. Cover with lid and keep off heat.
7. Cook pasta according to package instructions, until al dente.
8. Drain. Add cooked and drained pasta to the skillet with the chicken and vegetables.
9. Reheat on low heat, mix everything well, add more seasonings (salt and pepper), if desired. Remove from heat.
10. At this point, when the pasta and vegetables are off heat, you can add more high-quality olive oil. It's optional but really tasty! Or you can add more olive oil from the jar from the sun-dried tomatoes.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Tomato Spinach Chicken Spaghetti

Tomato Spinach Chicken Spaghetti | #Chickenavocadoburrito #Cookingrecipes #Yummyfood #Foodanddrink #Healthyeating #ChickendishesQuickandeasy...

Your Kitchen Transformed - Tomato Spinach Chicken Spaghetti

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Blueberry Hand Pies | #Blueberry #Oatmeal #CrumbleBars #Ketobreakfastrecipes #Lowcarbblueberryrecipes #Ketoblueberrymuffins #Lowcarbbreakfastrecipes #Blueberryketorecipes #Ketoproteinbars #Easydessertrecipes #Blueberrypiecookies #Blueberrysconeseasy #Blueberrymuffinshealthy #Nobakeblueberrydessert #Blueberryhandpies

Ingredients

• Crust:
• 1 cup cold butter cubed
• 2 ½ cups unbleached all purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1/3 cup ice water
Filling:
• 1 ½ cups blueberries
• 2 tablespoons sugar
• 3 tablespoons corn starch
• 1 tablespoon lemon juice
• 1 egg for egg wash
Glaze:
• 2 cups powdered sugar
• ¼ cup lemon juice

Instructions

1. In a food processor, add the flour, salt, and sugar. Cube the cold butter into little cubes and add to the flour. Place the lid onto food processor and pulse until the butter is the size of peas.
2. Fill a glass with water and add ice, then measure out 1/3 cup of cold water.
3. Slowly add to the food process a tablespoon at a time, pulsing in between each addition. Once it’s all been added, pulse until the dough comes together. If it’s still dry, pulse a little longer until the dough forms. Divide the dough in half.
4. Place a piece of Reynolds Wrap onto a clean surface and place half the dough onto the wrap. As you rap the dough, form it into a disc. Repeat with the other half of the dough. Place in the refrigerator for at least 1 hour.
5. Right before you pull the dough out of the refrigerator, prepare the blueberries. In a medium bowl toss the blueberries with sugar, corn starch, and lemon juice. Set aside.
6. Make an egg wash by beating one egg a small bowl, set aside.
7. Remove one disc of dough from the refrigerator. Sprinkle a few tablespoons of flour onto a clean surface. Roll out the dough until it’s ¼ inch thick. Using a 4-inch cookie cutter, cut out circles, place on a baking sheet lined with parchment paper. Roll the leftover dough back out and cut out more pieces. (I recommend rolling out the second disc of dough right before they are ready to go into the oven. If you choose to roll them out all at once, keep the pieces in the refrigerator until they are ready to bake.)
8. Brush the edges of each circle with egg wash. Place 1-2 tablespoons of blueberries in the middle of one piece of dough. Place the second piece on top. Use a fork to seal the edges. Brush the tops with egg wash.
9. Bake at 400 degrees for 15-20 minutes until golden brown. Remove from oven and transfer to a cooling rack.
10. To make the glaze, whisk the powdered sugar and lemon juice together. Drizzle over the top of each pie. Let cool before serving.

recipe adapted  >>>>>  here

BLUEBERRY FETA AND HONEY-CARAMELIZED ONION NAAN PIZZA |  #Teriyakichickennoodles #Yummyfood #Beefrecipes #Easymeals #Goodfood #Cookingrecipes #Easymeals #Cookingrecipes #Cakerecipes #Beefrecipes #Yummyfood #Ethnicrecipes

Ingredients

• 2 naan flatbreads see notes below
• 1 teaspoon olive oil
• 1 cup thinly sliced red onion
• kosher salt
• pinch red pepper flakes
• 2 tablespoons honey
• 1/2 cup ricotta cheese
• 1/2 cup feta cheese
• 1 cup blueberries
• micro arugula or regular baby arugula

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper. Arrange the naan/flatbread on the baking sheet and lightly spray or brush with water. Set aside.
2. Heat the olive oil in a medium pan over medium low heat. Add the onion and season with a pinch of salt to taste and red pepper flakes. Cook the onions until it is wilted, about 3-5 minutes and stir in the honey, letting the onions caramelize. Remove from heat.
3. While the onions cook, stir the ricotta and feta cheese in a small bowl. Spread the ricotta mixture over the naan/flatbread, and top with the honey caramelized onions. Sprinkle the blueberries on top.
4. Place the naan pizzas into the oven and bake for about 10 minutes, or until the blueberries are just about ready to burst, the cheese has softened, and the naan is toasted. Remove from oven, sprinkle with arugula and enjoy immediately.

recipe adapted >>>>>  here