BUFFALO CHICKPEA SLIDERS | #BUFFALO #CHICKPEASLIDERS #BUFFALOCHICKPEASLIDERS #Cookingrecipes #Vegetarianveganrecipes #Veggierecipes #Veganeating #Vegandishes #Wholefoodrecipes #Vegetarianveganrecipes #Vegetariandishes #Meatlessmeals #Veggieburger

Ingredients

• For the burgers:
• 1 Tbsp ground flax seed + 2 Tbsp water
• 1/4 cup rolled oats
• 15-oz can cooked chickpeas (1 3/4 cups)
• 1 cup cooked brown rice
• 1 large carrot, grated
• 4 green onions, thinly sliced (both white and green parts)
• 1/3 cup Frank's RedHot original hot sauce (I don't recommend substituting other brands)
• sprinkle of kosher salt and black pepper
• olive oil for pan-frying
• For the lightened-up blue cheese dressing:
• ½ cup crumbled or chopped blue cheese
• 6 oz. (3/4 cup) non-fat Greek yogurt
• 1 Tbsp mayonnaise
• 1 Tbsp freshly squeezed lemon juice (from about ¼ of a lemon)
• 1 Tbsp white vinegar
• sprinkle of garlic powder
• sprinkle of onion powder
• sprinkle of ground black pepper
• To serve:
• slider buns
• slices of cheddar cheese
• lettuce
• more sliced green onions

Instructions

1. Mix ground flax and water together in a small bowl. Set aside for at least 5 minutes while you prepare the rest of the recipe.
2. Add oats to a food processor or blender and process to a flower. Add chickpeas, rice, grated carrot, green onions, and hot sauce. Pour in flax mixture and add a sprinkle of salt and pepper. Pulse several times until mixture is roughly ground and holds together. (Be careful not to overprocess or your patties won't hold their shape! I should note that I have tried mashing the chickpeas by hand, but definitely recommend using a food processor or blender if you can. It is tough to get the mixture to stick together enough if mashing by hand.)
3. Shape into patties. For best results, cover and refrigerate for at least 30 minutes before continuing; the longer you refrigerate the patties, the less fragile they will be.
4. While the sliders are in the fridge, make the lightened-up blue cheese dressing. Blend all ingredients together (I used my mini food processor) until only small chunks of blue cheese remain. Taste and adjust; I added a bit more vinegar and black pepper.
5. When ready to cook, heat a non-stick skillet over medium-low heat. Add about 1 Tbsp olive oil. Once hot, gently place the chickpea patties in the skillet and cook until golden-brown on the bottom, 5-ish minutes. Carefully flip and brown on the other side.
6. Serve sliders on toasted buns with blue cheese dressing, slices of cheddar cheese, lettuce, and sliced green onions. Devour!
7. Cooked patties can be kept covered in the refrigerator for several days. Reheat in a 350-degree oven for 5-10 minutes.

recipe adapted >>>>>  here

Your Kitchen Transformed - BUFFALO CHICKPEA SLIDERS

BUFFALO CHICKPEA SLIDERS | #BUFFALO #CHICKPEASLIDERS #BUFFALOCHICKPEASLIDERS #Cookingrecipes #Vegetarianveganrecipes #Veggierecipes #Veganea...

Your Kitchen Transformed - BUFFALO CHICKPEA SLIDERS

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DOUBLE CHOCOLATE BANANA BREAD | #DOUBLE #CHOCOLATE #BANANA #BREAD #Dessertrecipes #Sweetbread #Cookingrecipes #Quickbread #Dessertbread #Deliciousdesserts #Sweetbread #Dessertbread #Cookingrecipes #Easybreadrecipes #Cakerecipes #Loafbread

Ingredients

• 2 bananas + 1/2 for topping
• 3 eggs
• 1/4 cup almond butter
• 3 tablespoons coconut sugar
• 2 cups blanched almond flour
• 1/4 cup cocoa powder
• 3 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1 cup dark chocolate chunks

Instructions

1. Preheat oven to 350F.
2. In a large bowl, mash the bananas.
3. Then, whisk in the eggs, almond butter, and coconut sugar.
4. Add the almond flour, cocoa powder, baking powder, and sea salt to the wet ingredients and whisk until it’s combined.
5. Fold in the chocolate chips, saving some for the top (always).
6. Line a bread pan with parchment paper, folding and tucking the parchment paper around the edges.
7. Pour the batter into the lined bread pan.
8. Drizzle some additional almond butter on top (optional) and sprinkle with the chocolate chips.
9. Slice another half of a banana and lay the slices on top.
10. Bake for 40 minutes and allow to cool before slicing.

recipe adapted >>>>>  here

Your Kitchen Transformed - DOUBLE CHOCOLATE BANANA BREAD

DOUBLE CHOCOLATE BANANA BREAD | #DOUBLE #CHOCOLATE #BANANA #BREAD #Dessertrecipes #Sweetbread #Cookingrecipes #Quickbread #Dessertbread #Del...

Your Kitchen Transformed - DOUBLE CHOCOLATE BANANA BREAD

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Bakery Style Carrot Cake Muffins with a Cream Cheese Glaze | #Cupcakemuffins #Dessertrecipes #Muffinbread #Quickbread #Sweetbread #Breakfastrecipes #Dessertrecipes #Veganbaking #Vegansweets #Rawvegandesserts #Rawfoodrecipes #Carrotcake

Ingredients

• 3 cups flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground allspice
• 10 tbsp butter, softened
• 1 1/4 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 cup plain greek yogurt
• 1/2 cup sour cream
• 2 cups finely grated carrots
• 1 cup chopped walnuts, toasted
• *For the Glaze
• 4 oz cream cheese, softened
• 1/2 cup powdered sugar
• 3 tbsp (or more) milk

Instructions

1. Preheat oven to 375 degrees.
2. Line a muffin tin with paper cups, spacing the cups out so they aren’t next to each other then grease the outer edge with cooking spray or butter. Set aside.
3. In a large bowl whisk together to flour, baking powder, baking soda, salt, and allspice.
4. In another large mixing bowl cream the butter and sugar until light and fluffy. Add the eggs one at a time, scraping the sides if necessary. Add the vanilla and beat until smooth.
5. Alternately add the flour, greek yogurt, and sour cream to the butter mixture, scraping the sides of the bowl occasionally, and ending with the flour mixture. Don’t over mix, the batter should be slightly lumpy. Work in the carrots and toasted walnuts until evenly distributed.
6. Use an ice cream scooper to fill the muffin cups, piling it up about a 1/2 inch above the rim of the cups.
7. Bake for 20-25 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
8. Meanwhile beat the cream cheese with the paddle attachment for 4 to 5 minutes or until light and fluffy. Add the powdered sugar and milk and beat on medium speed until smooth. Add more milk if you want a thinner consistency.
9. Drizzle the tops of the muffins with the glaze and enjoy!!

recipe adapted  >>>>>  here

Your Kitchen Transformed - Bakery Style Carrot Cake Muffins with a Cream Cheese Glaze

Bakery Style Carrot Cake Muffins with a Cream Cheese Glaze | #Cupcakemuffins #Dessertrecipes #Muffinbread #Quickbread #Sweetbread #Breakfast...

Your Kitchen Transformed - Bakery Style Carrot Cake Muffins with a Cream Cheese Glaze

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Cinnamon Sugar Apple Cake | #Caramelcake #Bananacakewithcreamcheesefrosting #Moistbananacake #Appledesserts #Applebundtcakerecipes #Freshapplecakerecipe #Appledesserts #Bundtcakerecipeseasy #Cinnamonsugarapplecake #Applebundtcakerecipes #Freshapplecakerecipe #Dessertrecipes

Ingredients

• 1 1/2 cups brown sugar
• 1/3 cup oil
• 1 egg
• 1 cup buttermilk (you can sub milk+vinegar, or plain yogurt+milk)
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 2 1/2 cups flour
• 1 1/2 cups chopped apples (I used Wealthy heirloom)
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1 tablespoon butter

Instructions

1. Preheat oven to 325.
2. Mix ingredients in order given (except the last 3 ingredients).
3. Pour batter into a 9×13 greased pan.
4. Combine last 3 ingredients to make a topping and sprinkle it evenly over the batter.
5. Bake for 45 minutes. It’s delicious when served warm!

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - Cinnamon Sugar Apple Cake

Cinnamon Sugar Apple Cake | #Caramelcake #Bananacakewithcreamcheesefrosting #Moistbananacake #Appledesserts #Applebundtcakerecipes #Freshapp...

Your Kitchen Transformed - Cinnamon Sugar Apple Cake

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Sticky Sesame Cauliflower | #Spaghettisquashhashbrowns #Healthydinnerrecipes #Homemadenoodleseasy #Stickysesamecauliflower #Ketospaghettisquash #Vegetablesidedishes #Veganrecipeseasy #Vegetarianrecipesdinner #Vegetarianrecipeseasy #Plantbasedrecipeseasy #Easyveganmeals #Vegetarianburrito

Ingredients

• 1 small head cauliflower, chopped (6 1/2 cups florets)
• 1/3 cup low-sodium soy sauce
• 1/4 cup pure maple syrup, honey, or agave
• 1/4 cup rice vinegar
• 1 tbsp minced garlic
• 1 ½ tsp toasted sesame oil
• ½ tsp powdered ginger
• 1 1/2 tbsp cornstarch or arrowroot
• 1/4 cup water
• sesame seeds and scallions, for garnish

Instructions

1. Preheat your oven to 450 F. Grease a baking pan or line with parchment. 
2. Cut cauliflower into florets, then slice so one side of each floret is flat. 
3. Arrange in a single layer in the greased pan. 
4. Bake 10 minutes on the center rack.
5.  Meanwhile, whisk together the soy sauce, sweetener, vinegar, garlic, sesame oil, and ginger in a saucepan. Bring to a boil.
6. While waiting, stir together the cornstarch and water until cornstarch dissolves fully, then slowly whisk this into the saucepan as soon as it boils. 
7. Turn heat to medium and cook 2 minutes, stirring more frequently once it returns to a boil. Cook until thick. You can also make the sauce ahead of time if desired, and it thickens more as it sits in the fridge. 
8. Flip cauliflower florets and bake 10 additional minutes. If desired, you can now move the pan to the top rack and broil 1-2 minutes. 
9. Pour sauce over florets. Sprinkle sesame seeds and optional scallions on top, and serve.

Recipe Adapted : here

Your Kitchen Transformed - Sticky Sesame Cauliflower

Sticky Sesame Cauliflower | #Spaghettisquashhashbrowns #Healthydinnerrecipes #Homemadenoodleseasy #Stickysesamecauliflower #Ketospaghettisqu...

Your Kitchen Transformed - Sticky Sesame Cauliflower

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