CHEESY VEGAN CAULIFLOWER POTATO SOUP | #Plantbasedrecipeseasy #Plantbaseddiet #Heartyhamburgercauliflowersoup #Vegancrockpotrecipes #Summersouprecipes #Vegansouprecipes #Vegetarianrecipes #Cookingrecipes #Veganfoods #Vegancooking #Soupsandstews #Vegandishes

  Ingredients

• 1 bulb of garlic
• ½ a head of cauliflower, broken up into smaller florets
• 2 potatoes, peeled and chopped
• 2 - 3 sprigs of rosemary
• ⅓ cup chopped red onion
• 2 - 3 tbsp olive oil
• 2 cups veggie stock
• 3 tbsp nutritional yeast
• ½ tsp prepared mustard
• salt and pepper to taste
• Optional:
• almond milk to thin the soup if necessary
• chives for garnish

  Instructions

1. Preheat oven to 425F, grease a roasting pan or line a baking sheet with parchment paper and set aside
2. Peel and discard the outer leaves from the garlic, leaving the skin intact. Cut about ¼ - ½ inch from the top of the head of garlic, exposing the individual cloves
3. Add the garlic, cauliflower florets, potatoes, rosemary and ½ the chopped onion to the roasting pan or baking sheet, season with salt and pepper and drizzle with 1 - 2 tbsp olive oil. Be sure to rub the oil into the garlic so the top is completely coated then cover the garlic with foil
4. Bake for about 30 minutes until the veggies are tender and starting to brown and the garlic is soft
5. Allow the garlic to cool for a few minutes, then use a fork or your fingertips to squeeze the softened garlic from the skin
6. Optional: reserve ½ cup of roasted veggies for topping the soup
7. Add remaining olive oil to a large saucepan and saute remaining onion until tender, about 3 minutes
8. Add roasted cauliflower, potatoes, onions, rosemary leaves and garlic to the pot, along with veggie stock, stir and bring to a boil
9. Reduce the heat, cover and allow to simmer for 10 - 15 minutes until veggies are tender
10. Allow the soup to cool slightly before blending in batches. Be sure not to fill your blender all the way to avoid accidents when processing the hot soup
11. Return the pureed soup to the pot then whisk in the nutritional yeast and mustard
12. Optional: At this point you can also thin the soup out using almond milk or water, if desired. I prefer my soup on the thick side so I left it as is
13. Taste and adjust seasonings and continue to stir until heated through
14. Serve with chives and reserved roasted veggies

recipe adapted  >>>>>  here

Your Kitchen Transformed - CHEESY VEGAN CAULIFLOWER POTATO SOUP

CHEESY VEGAN CAULIFLOWER POTATO SOUP | #Plantbasedrecipeseasy #Plantbaseddiet #Heartyhamburgercauliflowersoup #Vegancrockpotrecipes #Summers...

Your Kitchen Transformed - CHEESY VEGAN CAULIFLOWER POTATO SOUP

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STRAWBERRY BASIL MARGARITA SUMMER COCKTAIL | #Tequiladrinks #Tequilacocktails #Bourboncherriesrecipe #Easycocktailrecipes #Cocktailrecipeseasy #Simplecocktailrecipes #Spicymargaritarecipe #Jalapenomargaritarecipe #Watermelonbasildrink #Summermargaritarecipes #Basilcocktailrecipes #Watermelonbasilcocktail

Ingredients

• 1/2 pint fresh strawberries
• 1/2 c. blanco tequila
• 1.5 oz. Cointreau
• 1 lime juiced (about an ounce)
• 1 tbsp honey raw if you have it
• 2-3 basil sprigs
• ice
• kosher salt

Instructions

1. On the Rocks :
2. Pour about 1/4 cup of kosher salt onto a small side plate. Rub the juiced lime rhine around the edge of two rocks glasses, then dip each glass into the plate of salt to rim the edges. Fill each glass with crushed ice or several ice cubs.
3. Place the strawberries, tequila, cointreau, lime juice and honey into a blender. Blend thoroughly on high until the strawberries are pulverized. Finely chop the basil and place into the bottom of a decanter or cocktail shaker. Muddle the basil to release the flavors and oils. Pour the blended margarita ingredients into the decanter along with the muddle basil and stir vigorously to incorporate. Pour into salted, iced glasses and serve immediately.
4. Frozen :
5. Pour about 1/4 cup of kosher salt onto a small side plate. Rub the juiced lime rhine around the edge of two rocks glasses, then dip each glass into the plate of salt.
6. Place the strawberries, basil, tequila, cointreau, lime juice, honey and a few handfuls of ice (6-8 cubses) into a blender. Blend thoroughly on high until the strawberries, basil, and ice are pulverized. Pour into the salted glasses and serve immediately.

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - STRAWBERRY BASIL MARGARITA SUMMER COCKTAIL

STRAWBERRY BASIL MARGARITA SUMMER COCKTAIL | #Tequiladrinks #Tequilacocktails #Bourboncherriesrecipe #Easycocktailrecipes #Cocktailrecipesea...

Your Kitchen Transformed - STRAWBERRY BASIL MARGARITA SUMMER COCKTAIL

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Keto Skillet Pizza Recipe | #Ketoskilletpizza #Plantbasedrecipes #Ketopanpizza #Lowcarbpizza #Healthyketorecipes #Crustlesspizzaketo #Ketopizzaskillet #Nocarbdiets #Ketorecipeseasy #Ketodietrecipes #Lowcarbketo #Ketogenicdiet 

Ingredients

• 3/4 cup shredded Italian cheese mix (3 oz)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/8 teaspoon red pepper flakes

Toppings:

• 2 tablespoons red onion, chopped
• 2 tablespoons sliced olives
• 1 oz pepperoni, thin slices
  

Instructions

1. Evenly sprinkle the cheese in a 10-inch nonstick skillet in a thin layer.
2. Place on burner and heat over medium heat.
3. When the cheese starts to melt, sprinkle with the garlic powder, oregano and red pepper flakes and top with the onions, olives and pepperoni.
4. Continue cooking the pizza over medium heat until the bottom and edges are browned. Total cooking time will depends on your stove, and should be about 8-10 minutes.
5. Remove the skillet from the heat. At this point, the pizza will be too soft for you to lift it up from the skillet. Allow it to crisp up a bit, about 30 seconds, then use a spatula and carefully slide it onto a cutting board.
6. Immediately cut the skillet pizza into 8 wedges. Don’t wait – the pizza will continue to crisp as it cools, so if you wait too long it will be impossible to cut.
7. Briefly place the pizza wedges on paper towels to soak up extra grease, then serve.

Recipe Adapted : here

Your Kitchen Transformed - Keto Skillet Pizza Recipe

Keto Skillet Pizza Recipe | #Ketoskilletpizza #Plantbasedrecipes #Ketopanpizza #Lowcarbpizza #Healthyketorecipes #Crustlesspizzaketo #Ketopi...

Your Kitchen Transformed - Keto Skillet Pizza Recipe

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No Bake Orange Creamsicle Cheesecake | #Nobakeorangecreamsiclecheesecake #Orangecreamsiclepie #Cheesecakerecipesnobake #Pierecipes #Healthydessertsnobake #Dessertrecipes #Nobakeorangecreamsiclecheesecake #Cheesecakerecipesnobake #Healthydessertsnobake #Dessertrecipes #Cakerecipes #Sweetrecipes

Ingredients

• For the crust:
• 1 cup graham cracker crumbs
• 4 tablespoons melted butter
For the cheesecake:
• 1 small box orange Jello (the 4-serving box, 85 grams)
• 2/3 cup boiling water
• 900 grams cream cheese (approximately 32 ounces)
• 1/3 cup powdered sugar
• zest of one large orange
• 2 cups whipped cream
For garnish:
• orange zest
• whipped cream

   Instructions

1. Combine the graham cracker crumbs and the melted butter in a bowl and press them into the bottom of a 9-inch spring form pan.
2. Chill the crust in the freezer until ready to use.
3. Add the orange Jello powder to the boiling water and stir until dissolved. Set aside to cool for 5 minutes.
4. Whip the cream cheese and the powdered sugar until well combined.
5. Add the Jello mixture to the cream cheese mixture slowly, mixing continuously until everything is incorporated.
6. Gently fold in the orange zest and the whipped cream with a rubber spatula until combined and pour the mixture into the chilled graham cracker crust.
7. Chill the cheesecake overnight to set and serve with some additional whipped cream and citrus zest for garnish.

recipe adapted >>>>>  here

Your Kitchen Transformed - No Bake Orange Creamsicle Cheesecake

No Bake Orange Creamsicle Cheesecake | #Nobakeorangecreamsiclecheesecake #Orangecreamsiclepie #Cheesecakerecipesnobake #Pierecipes #Healthyd...

Your Kitchen Transformed - No Bake Orange Creamsicle Cheesecake

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Vegan Barbecue Lentil Loaf | #Vegetarianveganrecipes #Veganfoods #Vegancooking #Veganeating #Wholefoodrecipes #Vegetariandishes #Vegetarianrecipes #Veganfoods #Veganeating #Wholefoodrecipes #Vegancooking #Vegetarianveganrecipes

Ingredients

• FOR THE LENTILS
• 1 cup (193g) dry green lentils (do not use red lentils, too mushy)
• 1/2 teaspoon fine salt
FOR THE LOAF
• 1/2 heaping cup (80g) finely chopped white onion
• 1 packed tablespoon minced fresh garlic
• 1/4 teaspoon fine sea salt
• 1/4 cup water (this is ONLY for cooking the veggies in 1st)
• 1 cup (240g) barbecue sauce (below), separated (This is the ONLY BBQ sauce tested in the recipe and the strong flavor and texture work perfectly.)
• 1/2 cup MEDIUM GRIND coarse cornmeal (It MUST be medium grind, not corn flour or regular fine cornmeal, otherwise it WILL BE DRY. I use this Bob's Red Mill. If you cannot find, order it off Amazon.)
• 3 tablespoons ground flaxseed
• 1/2 teaspoon chipotle chili spice (gives a hefty kick of heat, so ONLY use 1/4 tsp if sensitive)
• 1/2 cup corn
5 MINUTE BBQ SAUCE (This sauce is STRONG, so it stands out in the loaf. This sauce is what yields such flavor to the loaf, so I strongly advise against subbing. (Makes 1 1/2 cups, plenty for the loaf and for dipping!)
• 1/2 cup (120g) tomato paste, not sauce
• 1/2 cup (120g) water
• 1 teaspoon fine salt
• 1/2-1 tablespoon garlic powder, per preference
• 1 tablespoon + 1 teaspoon chili powder
• 1 tablespoon + 1 teaspoon yellow wet mustard
• 1 tablespoon + 1 teaspoon pure maple syrup
• 2 tablespoons + 2 teaspoons dark balsamic vinegar
• 2 tablespoons + 2 teaspoons unsulphured regular molasses

Instructions

1. This recipe takes a bit of time to prep and make. You are cooking lentils and you are cooking the loaf and there is prep time and waiting time in there as well, so give yourself 2 to 2 1/2 hours. Otherwise, I would suggest to save time, cook the lentils the day before you want to eat the loaf and mash them the next day as noted below. It will really knock off some time.
2. If you are making my homemade barbecue sauce, just simply add all of the ingredients to a small bowl and whisk really well until emulsified and thickened. Set aside or store in the fridge the night before making the loaf. This bbq sauce was created specifically for the loaf, so it WILL taste strong, but very yummy in this loaf!
3. For the lentils, rinse them off and add them with 2 cups water and the 1/2 tsp salt to a pot and bring to a boil. Once boiling, cover, turn to simmer and cook for 35-40 minutes. The water should be all evaporated basically. Turn off the heat and return the lid and let it sit for just 10 minutes.
4. While the lentils are cooking, cook the onions and garlic. Add the onion, garlic, 1/4 cup water and 1/4 teaspoon salt to a small frying pan. Bring to a boil and once boiling, immediately turn to simmer for about 5 minutes or until the water has completely evaporated. You don't want any remaining water so the loaf doesn't turn mushy. Turn off the heat.
5. After the lentils have finished and sat for 10 minutes, puree about 1/2 of the mixture with a hand immersion blender. You do not want to puree all of it, or it will make the loaf mushy, got it? Just eyeball about half of it, leaving the other half full lentils. Add them to a large bowl.
6. Preheat the oven to 350 degrees and line a 9x5 metal loaf pan with parchment paper hanging slightly over the sides for easy removal later. Make sure to spray the sides that the paper doesn't touch, so it doesn't stick.
7. Add the cooked onion/garlic mixture to the lentils. Add only 3/4 cup of the barbecue sauce to the lentil mixture. Add the chipotle spice and another good pinch of salt and stir together well. Add the cornmeal and flaxseed and stir around for a good minute or so until it becomes really thick and sticky. Lastly, gently stir in the corn. Note: If you taste the batter, it doesn't taste overly spicy uncooked, but it will become a lot spicier as the chipotle spice bakes, so keep that in mind.
8. Pour the batter in the loaf pan and spread out evenly. Let it sit for about 20 minutes before baking, so the cornmeal soaks up some liquid. Spread 1/4 cup of the barbecue sauce all over the top evenly. Bake for 55-60 minutes or until firm and a toothpick basically comes out clean. I baked mine for a full 60 minutes to ensure it was done. The ends got slightly charred just where the barbecue sauce was, but the inside was perfect. You can always trim a little of the sauce off it if gets a little done, but you definitely want to make sure the loaf is cooked through, so it's firm and not mushy. If yours turns out mushy, then you didn't let it cook long enough, because the result should be firm and have a nice bite to it.
9. It is crucial to let the loaf sit for at least 20 minutes to firm up. It will firm up a lot while cooling. If you try to cut it hot, it will fall apart. I let mine sit 30 minutes and it was still warm. Gently lift up the loaf with the parchment paper and very carefully transport it to a serving platter using spatulas. Carefully slice it. Spread extra barbecue sauce on top while still warm right before serving. Add chopped fresh parsley on top for garnish and presentation, if desired.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Vegan Barbecue Lentil Loaf

Vegan Barbecue Lentil Loaf | #Vegetarianveganrecipes #Veganfoods #Vegancooking #Veganeating #Wholefoodrecipes #Vegetariandishes #Vegetarianr...

Your Kitchen Transformed - Vegan Barbecue Lentil Loaf

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Chicken Fried Rice {better than take-out!} | #ChickenFriedRice #betterthantake-out #Chinesefood #Cookingrecipes #Ricedishes #Dinnerrecipes #Asianrecipes #Chinesedishes #Cookingrecipes #Easydinnerrecipes #Ricedishes #Easymeals #Chickenfriedricerecipe #Chickendishes

Ingredients

• 3 cups cooked jasmine rice preferably left over rice. Brown rice is fine too
• 1/2 lb boneless skinless chicken breasts diced into 3/4-inch pieces
• 2 Tablespoons butter divided
• 1 1/2 cups frozen peas and carrots
• 1/2 yellow onion diced
• 2 green onions chopped
• 2 cloves garlic finely minced
• 2 eggs
• 3 1/2 Tablespoons tamari (gluten free) or low-sodium soy sauce
• 1 Tablespoon sesame oil
• Salt and freshly ground black pepper

Instructions

1. Preheat a large skillet or wok over medium-high heat.
2. Add 1/2 Tablespoon butter to the pan.
3. Add the chicken, salt and pepper generously, and cook until chicken is cooked through, about 6 - 7 minutes.
4. Put the cooked chicken on a clean plate, and set aside.
5. Add a tablespoon of butter to the pan.
6. Cook the onions, carrots and peas until tender, about 4 minutes.
7. Add the garlic and cook one more minute.
8. Push the veggies aside, and scramble the eggs on the empty side of the pan.
9. Stir everything together, and add the last 1/2 tablespoon butter to the pan.
10. Add the rice, green onions, soy sauce and chicken and combine.
11. Allow the rice to "fry" and get a little toasty by leaving it alone for a minute.
12. Stir everything up, and allow the rice to sort of crisp up again.
13. Turn off the heat, and add the sesame oil.
14. Stir to combine.
15. Serve immediately.

recipe adapted >>>>>  here

Your Kitchen Transformed - Chicken Fried Rice {better than take-out!}

Chicken Fried Rice {better than take-out!} | #ChickenFriedRice #betterthantake-out #Chinesefood #Cookingrecipes #Ricedishes #Dinnerrecipes #...

Your Kitchen Transformed - Chicken Fried Rice {better than take-out!}

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