buttermilk-blueberry.blogspot.com

INGREDIENTS  1 large egg  1/2 cup light brown sugar, packed  1/3 cup canola or vegetable oil  1/4 cup granulated sugar  1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)  1 teaspoon vanilla extract  1 cup all purpose flour + 1/4 cup for tossing with blueberries  1/2 teaspoon baking powder  1/2 teaspoon baking soda  1/4 teaspoon salt, or to taste  1 cup coarsely grated zucchini, laid loosely in cup and not packed (don’t wring out)  1 cup (6 ounces) fresh blueberries (I haven’t tried with frozen) INSTRUCTIONS Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine. Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix. Add the zucchini and stir to combine; set aside. To a medium bowl, add the blueberries, 1/4 cup flo...

Ingredients 1 zucchini 1 1/4 cup basil (30 g) 1/3 cup water (85 ml) 4 tbsp pine nuts 2 tbsp lemon juice 1 avocado 12 sliced cherry tomatoes Instructions Make the zucchini noodles using a peeler or the Spiralizer. Blend the rest of the ingredients (except the cherry tomatoes) in a blender until smooth. Combine noodles, avocado sauce and cherry tomatoes in a mixing bowl. These zucchini noodles with avocado sauce are better fresh, but you can store them in the fridge for 1 to 2 days. source :  https://simpleveganblog.com/zucchini-noodles-with-avocado-sauce/

INGREDIENTS 1 teaspoon orange zest 1 blood orange, peel removed and quartered (or a mix of your favorite oranges) juice from 1/2 a lime 2 tablespoons pomegranate juice 1 teaspoon fresh grated ginger 3-4 fresh mint leaves 1-2 tablespoons honey (if needed to sweeten) 2 ounces silver tequila sparkling water, for topping INSTRUCTIONS In a cocktail shaker or glass jar, combine the orange zest, blood orange, lime juice, pomegranate juice, ginger, mint, and honey (if using). Muddle all of the ingredients together, squashing everything to release the juices from the fruit. Add the tequila. Fill with ice and shake until combined. Strain into your prepared glass. Top with sparkling water. Serve with fresh mint. Drink! source : https://www.halfbakedharvest.com/winter-citrus-tequila-smash/

Ingredients 1/2 cup tequila 1/2 cup white cranberry juice 1/4 cup lime juice 1/4 cup Cointreau (you could also use Grand Marnier or Triple Sec) 2+ Tablespoons agave nectar (depending on sweetness desired) 2 Tablespoons coconut cream 1/4 cup coconut rum (optional) Garnish: coconut flakes, coarse salt, lime slices Directions In a large shaker, combine all ingredients. Shake well. Grind coconut flakes and salt so they are a little finer. Place on flat plate. Run a lime wedge around edge of glasses and dip into coconut-salt mixture. Place ice cubes (for decorative ice cubes see note below) in 2 glasses. Divide contents between glasses. Garnish edge of glass with a slice of lime. Source :  https://2cookinmamas.com/white-christmas-margarita/

INGREDIENTS For the Inside: 10 ounces white chocolate, chopped (use good white chocolate bars like Lindt, Ghirardelli...) 1 1/2 tablespoons butter, diced 1/3 cup International Delight White Chocolate Raspberry Creamer For the Coating: 6 ounces white melting wafers 2 tablespoons freeze dried raspberries INSTRUCTIONS The Ganache center: In a 2 quart sauce pan, over medium heat, bring creamer to a simmer while stirring. Reduce heat to low, add butter and chocolate and continue to stir until melted. Remove from heat and pour into a shallow bowl or pan. Allow to cool completely (you can speed this along by placing in the fridge for 30-90 minutes). Use a small cookie scoop to portion the chocolate and then roll each into a ball and place on wax paper. Chocolate will melt a little from the heat of your hands so place back in the fridge for about 30 minutes or until firm again. Blend freeze dried raspberries until finely crushed and place in a bowl. Heat white melting wafers in a microwave pro...

Ingredients 2 ripe bananas 1 cup old fashioned rolled oats 1 Tbsp protein powder 1/2 teaspoon ground cinnamon 1/4 cup mini chocolate chips Instructions Preheat the oven to 350 F and line a baking sheet with parchment paper. In a large bowl, add the ripe bananas and mash it with a fork. Add the oats, protein powder, ground cinnamon and the mini chocolate chips. Mix it till it is well combined. Using a small cookie scoop, form the mixture into approximately 1 inch balls. This should make 20 balls. Place the balls on the parchment lined baking sheet. Bake for 15 minutes. Let it cool and then store it in an air-tight container. Source :  https://www.lifeissweeterbydesign.com/weight-watchers-energy-balls/

INGREDIENTS 3.5 pounds sweet potatoes (about 10 cups or 4 large sweet potatoes) 2 Tbsp vegan butter (or normal butter if not vegan) ¼ cup maple syrup ¼ cup unsweetened almond milk 3 Tbsp coconut sugar ½ tsp vanilla Pinch of sea salt & cinnamon (optional) Topping 1 cup pecans ⅓ cup AP flour (or flour of choice) ½ cup coconut sugar 4.5 Tbsp melted coconut oil Pinch of sea salt cinnamon (optional) INSTRUCTIONS Peel and chop your sweet potatoes into medium size chunks. Place in a large pot with water and a healthy pinch of sea salt. Bring pot to a boil then lower to medium/high and boil until sweet potatoes are fork tender (about 15 minutes). In the meantime prepare your crumble. Add all crumble ingredients to a food processor and pulse a until combined (or you can do by hand just make sure you use pecan pieces). It took me only 5 or 6 pulses. You still want chunks! Set aside. Preheat oven to 375 degrees. Once potatoes are done, drain and place in your kitchen-aide mixing bowl along wi...

Ingredients 3 cups Cauliflower florets 1 tsp Olive oil 1 tbsp Water 1 tsp Corn flour / Corn starch For Sauce: 1/2 cup Vegetable broth 1 tbsp Soy sauce 1 tbsp Maple syrup 2 tsp Chili flakes 1 tbsp Tahini 5-6 cloves Chopped garlic Instructions Prepare the sauce by mixing all ingredients. Wash and cut cauliflower into florets. In the pan add cauliflower oil and a splash of water, Cover the pot and let it cook on slow heat. Once cauliflower gets soften add half of the sauce and let it simmer for 3 to 4 minutes. Add 1 tsp of cornflour into remaining sauce and mix. Now add the remaining sauce into cauliflower and cook until thickened. Serve with boiled rice. ENJOY. Source :  http://www.getsetvegan.com/vegan-sweet-and-sour-cauliflower/

Ingredients 1 pre-made pizza crust 1/2 tsp olive oil 1 garlic clove diced 6 oz marinated artichoke hearts diced 3 cups baby spinach chopped 4 oz vegan cream cheese plain or herb & garlic 1/4 cup vegan mayo 1/4 tsp garlic powder salt and pepper to taste red pepper flakes optional Instructions Preheat oven according to pizza crust instructions. Heat olive oil in a pan over medium heat. Add garlic and sauté for 1 minute, stirring frequently. Add artichoke hearts and spinach. Stir to combine and cook until spinach begins to wilt. Add cream cheese, mayo, garlic powder, salt, pepper and red pepper flakes to pan and stir to combine. Heat through and adjust seasonings as needed. Top pizza crust with warm dip and spread evenly. Place in the oven and cook according to crust package instructions. Remove from the oven, slice and enjoy! Source :  https://www.thissavoryvegan.com/vegan-spinach-artichoke-pizza/

INGREDIENTS 3 pounds Yukon Gold potatoes 1/2 tablespoon + 2 tablespoons olive oil 3 cloves of garlic, minced, or 1 1/2 teaspoons minced garlic 2 cups kale, stems removed, chopped, and packed tightly 1 1/2 teaspoons salt 1/2 teaspoon pepper INSTRUCTIONS Bring a large pot of water to a boil. Wash potatoes. If they are large, cut in half; place in the pot. Let the water return to a boil; cook the potatoes until fork tender, about 20-25 minutes. Meanwhile, in a skillet over medium heat, place 1/2 tablespoon oil. When hot, add garlic; cook for about 1-2 minutes until fragrant, making sure not to burn it. Add the kale to the skillet; stir. Saute until the kale is wilted. Remove from heat. When the potatoes are tender, drain the pot. Place the potatoes in a large bowl. You can either use a stand mixer or a potato masher at this point, or you can place the potatoes in a food processor. Either way, mash or cream the potatoes to your desired consistency. Add 2 tablespoons oil, kale, salt, and pe...

INGREDIENTS 1 tablespoon olive oil 1 cup chopped leeks (can substitute white onion) 1 cup chopped carrots 1 cup chopped celery 3 garlic cloves, chopped 1 cup green (or brown) lentils 3 cups vegetable broth (I love Pacific Foods low-sodium broth) 2 bay leaves 1 bundle fresh thyme 1 stem fresh rosemary 3 tablespoons tomato paste 2 pounds yukon gold potatoes, chopped into 1” pieces 1 teaspoon salt 1/2–3/4 cup unsweetened soy milk (or other unsweetened flavor) 1/4 cup dairy-free butter, melted 1 tablespoon chopped parsley 1 cup frozen peas INSTRUCTIONS Heat the olive oil in a large wide pan (like a Dutch oven) over medium heat. Add the onion, carrots, celery and a pinch of salt and freshly ground pepper. Cook for 10 minutes until vegetables are soft and tender. Add in the garlic, lentils, vegetable broth, bay leaves, thyme, rosemary and bring to a boil. Reduce heat to a low, cover and simmer for 30-35 minutes until lentils are tender. Stir every 5 minutes or so, making sure vegetables aren...

INGREDIENTS Heaping 1/2 cup raw cashews, soaked for 30 minutes or overnight 1/2 cup unsweetened almond milk (or water) 3 medium onions, divided 3 tbsp whole grain bread crumbs (sub certified GF bread crumbs if necessary) 3 tbsp flour (sub certified GF flour if necessary) 2 1/4 tsp salt (divided) 2 lbs frozen cut green beans 1 tbsp extra virgin olive oil 1 medium onion, diced 3 cloves garlic, minced 2–8oz packages sliced mushrooms, chopped Pinch ground nutmeg (optional) 1 tbsp soy sauce (sub tamari if necessary) 1/4 cup dry white wine (I used chardonnay) Freshly ground black pepper, to taste INSTRUCTIONS Grease a 9×13 baking dish with cooking spray and set aside. Place cashews in a bowl and cover with hot water. Set aside to soak for 30 minutes or overnight. (If you have a nutribullet or high speed blender, 10 minutes of soaking is fine.) Meanwhile, preheat oven to 475F. Thinly slice two of the onions, setting aside the other onion for later. Combined sliced onions with bread crumbs, fl...

Ingredients 12 tortillas (22 cm in diameter) Vegan cheese sauce or vegan cheese to taste Enchilada filling: 1 cup dry lentils (200 g) 2 1/2 cups vegetable broth (600 ml) 1 cup sunflower seeds (140 g) 1 1/3 cup rolled oats (GF if needed) (120 g) 3 heaped tbsp tomato paste (120 g) 2 bell peppers 1 medium-sized carrot, grated 1 medium-sized tomato, chopped 2 cloves of garlic, minced 1 large onion, chopped 2 tbsp ground chia seeds or flax seeds spice mix: 1/2 tbsp onion powder, 1/2 tbsp garlic powder, 2 tsp dried oregano, 2 tsp ground cumin, 1 tsp smoked paprika 1-2 hot chili peppers, chopped (or less if you don't like it too spicy) sea salt and pepper to taste 1 tbsp oil to fry the veggies Enchilada sauce: 1 tbsp olive oil 1 tbsp gluten-free flour (or all-purpose flour if not GF) 2 1/2 cups tomato sauce (600 g) spice mix: 1/2 tbsp chili powder, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp ground cumin, 1/4 tsp cayenne pepper sea salt and pepper to taste Instructions Rinse lentils th...

Ingredients 1 can white beans (rinse well) 2 tablespoons cashew butter 4 tablespoons maple syrup 1 teaspoon natural vanilla extract 2 tablespoons ground flaxseeds 2 tablespoons almond milk 1 teaspoon hemp hearts 1/2 cup chocolate chips Instructions Place all of the ingredients except for the chocolate chips into a food processor. Blend until smooth. Add the chocolate chips and stir well with a spoon. Serve with vegan cookies or fruit. If you want, you could add some vegan cookie crumbles on top. Source :  https://veganheaven.org/recipe/vegan-cookie-dough/

INGREDIENTS 1 package VeeTee Dine In Microwaveable Brown Rice 2 cups romaine, chopped 1/2 cup black beans, drained and rinsed 1/2 bell pepper, chopped 1/4 cup corn (thawed if frozen) 1/4 cup salsa 2 tablespoons cilantro, finely chopped 1/2 lime, juiced 1/2 ripe avocado 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Salt and pepper, to taste INSTRUCTIONS Cook brown rice according to package directions. Add lettuce to a bowl or a lunch container. Top with 1/2 cup rice, black beans, bell pepper, corn, salsa, cilantro, and lime juice. In a small bowl, add avocado, garlic power, onion powder, salt, and pepper. Mash until smooth. Scoop on top of burrito bowl. Source :  https://www.emilieeats.com/vegan-burrito-bowl/

INGREDIENTS 2½ cups whole milk, divided 6 large egg yolks 2/3 cup granulated sugar, divided 1/3 cup corn starch 1 vanilla bean, split and scraped 4 ounces softened cream cheese Fresh strawberries, for garnish (optional) INSTRUCTIONS In a medium bowl, whisk together ½ cup of the milk, the egg yolks, 1/3 cup sugar and the corn starch. Whisk until well blended. In a small sauce pan, heat the remaining 2 cups of milk with the remaining 1/3 cup sugar and the scraped vanilla seeds with the pod.  Heat to a simmer then remove the pod and discard. While whisking, slowly drizzle the hot milk into the bowl with the egg and sugar mixture, making sure to whisk continually. Pour the entire custard mixture back into the pan and heat just until it thickens up, which should be very quickly. Reduce to low heat, add the softened cream cheese and beat with the whisk while cooking for about one minute to form a thick creamy custard. Pour into a large serving bowl (or individual ramekins). Cover with pl...

Ingredients 10 strips Bacon – diced 2 large Shallots – peeled & small dice (about 1 1/2 cup) 3 medium Carrot – peeled & small dice (about 3/4 cup) 3 medium Celery – small dice (about 3/4 cup) 4 small cloves Garlic – peeled & minced* ¼ tsp crushed red pepper flakes ¾ tsp Kosher Salt heaping 1/4 tsp Pepper ½ cup White Wine 4 Cups Reduced sodium Chicken Stock (can substitute vegetable stock) 2 (14.5 oz) cans Cannellini Beans UNDRAINED (can substitute great northern beans)* 2 sprigs fresh Rosemary 1 Bay leaf 1 Parmesan Cheese Rind (optional) ¼ - ½ Cup Heavy Cream (can substitute Half and Half) Salt and Pepper , to taste 1 TBS fresh Parsley leaves – chopped, or more to taste ½ Cup Parmigiano Reggiano , plus more for serving Instructions Place a large stock pot over medium heat and add bacon. Cook until bacon is crisp and cooked through. Use a slotted spoon to remove bacon to a paper towel lined plate, leaving bacon dripping in pan. Set aside. You want about 1 tablespoon of dripp...

INGREDIENTS 1 tablespoon Butter 1/2 small white onion diced 1 1/2 cloves garlic minced 2 cups chicken broth 14 oz can diced tomatoes 15 oz can white beans drained & rinsed 1/2 cup heavy cream 1/4 cup grated parmesan 1 cup baby spinach 5-9 oz cheese tortellini 1 cup cooked shredded chicken 1/8 teaspoon pepper 1/2 teaspoon Salt 1/2 tablespoon Italian seasoning INSTRUCTIONS In a large pot, melt butter over medium heat.  Add in diced onion and minced garlic and cook until tender.  Add chicken broth, diced tomatoes, white beans, heavy cream, shredded parmesan, Italian seasoning, salt, and pepper to the pot with the onion and garlic stirring to combine.  Bring the soup to a simmer.  Stir in shredded chicken, cheese tortellini, and spinach.  Simmer for 10 minutes. Tortellini should be cooked through and soup should thicken.  Serve with shredded parmesan and your favorite bread! Source :  http://www.goingforgrace.com/recipe/tuscan-tortellini-soup/

Ingredients 16 oz ziti pasta 20 oz alfredo sauce 8 oz sour cream 15 oz Ricotta cheese 2 large eggs beaten 1/4 cup parmesan cheese grated 1/4 cup parsley fresh and chopped 1 cup mozzarella cheese Instructions Preheat oven to 350. Prepare pasta according to package directions. Drain and pour back in your pot. In a large bowl, combine alfredo sauce and sour cream. Add ziti and toss until coated. Spoon half of the pasta into a greased 9x13-inch dish. In a separate bowl, stir together ricotta cheese, eggs, parmesan and most of the parsley. Spread evenly over pasta in the baking dish. Evenly spoon remaining pasta on top. Sprinkle with Mozzarella cheese and little fresh Parsley. Bake for 25-30 minutes. Source :  https://lilluna.com/three-cheese-pasta-bake/

INGREDIENTS THE NORTH POLE 4 ounces vodka 2 ounces Kahlúa or more to taste 4 tablespoons chocolate syrup 1 teaspoon vanilla extract 3 teaspoons molasses 1/8 teaspoon ginger 1/2 cup heavy cream or whole milk whipped cream candy canes and gingerbread cookies, for serving (optional) INSTRUCTIONS THE NORTH POLE In a cocktail shaker combine the vodka, Kahlúa, chocolate syrup, vanilla, molasses, and ginger.  Shake until well combined. Add ice and shake again. Strain into 4 glasses.  Top off each glass with heavy cream. Dollop with whipped cream and garnish as desired. DRINK! Source :  https://www.halfbakedharvest.com/north-pole-cocktail/