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Vegan garlic Alfedro Pasta
No ratings yet 473 16 ounces (453 g) Brussels Sprouts1-2 Tbsp (15-30 ml) olive oilPinch each sea salt + black pepper3 Tbsp (45 ml) olive oil or vegan butter4 large cloves garlic1/3 (80 ml) cup dry white wine4 Tbsp (32 g) arrowroot starch (or cornstarch)1 3/4 cup (420 ml) unsweetened plain almond milk4 Tbsp (15 g) nutritional yeastSea salt + black pepper to taste1/4 cup (20 g) vegan parmesan cheese10 ounces (283 g) vegan gluten free pasta
This would make the perfect fancy weeknight dinner, or meal for hosting guests. We made this recently for friends – neit...
Vegan gluten free waffles
No ratings yet 533 1 1/2 cups (240 g) gluten free flour*1/2 cup (45 g) oat flour1/2 cup (56 g) almond flour1 Tbsp (7 g) cornstarch1/2 tsp sea salt1 Tbsp (7 g) baking powder3 Tbsp (38 g) organic cane sugar* (or sub stevia to taste)1 1/2 cups (360 ml) light coconut milk* well shaken (from a can)1 tsp vanilla extract1/4 cup (56 g) vegan butter*melted1/3 cup (80 ml) aquafaba (the liquid/brine in a can of cooked chickpeas)
I have made vegan, gluten-free waffles before, but none compare to these. These perfect waffles are crispy on the outsid...
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