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Big boys.

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A post shared by Gina Burgess (@georginaburgess_)

Creamy Smokey Butterbeans 🤩🥖🍲

Basically a creamier, smokier beans on toast and I’m obsessed 🥹 so speedy but so much flavour honestly!

2 tbsp olive oil or vegan butter 1 onion, diced 3 cloves garlic, minced 1/2 cup tomato purée/paste 3 tsp smoked paprika 3/4 tsp chilli flakes 250ml vegan double cream 1-2 tsp brown sugar 1.5 tbsp soy sauce 2 400g tins butterbeans, drained and rinsed For serving: toasted sourdough, lemon juice and fresh parsley

1. Heat your oil or butter in a pan over a medium heat. Add the onions and cook for a few minutes. 2. Stir in the garlic (added it too late in the video!)smoked paprika, chilli flakes, tomato purée, sugar and soy sauce and cook for 2-3 minutes. 3. Mix in the vegan double cream and butterbeans and cook for 7-10 minutes, stirring every so often. 4. Serve with toasted sourdough (or bread of choice) and loads of fresh parsley 🌿

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A post shared by Gina Burgess (@georginaburgess_)

Homemade Chocolate Cereal

1/2 cup rolled oats, ground to a ‘flour’ (do this in a blender) 1/4 cup smooth, natural peanut butter 1/2 a small banana, mashed with a fork 2.5 tbsp cocoa powder 2.5 tbsp maple syrup Splash of plant based milk - optional

Preheat the oven to 160C and line a baking tray with baking paper

Mix together the peanut butter, maple syrup and mashed banana, then add the oat flour and cocoa powder and mix again until a dough forms (use your hands to bring it together at this point!) if it seems dry, add a splash of milk.

Take off little amounts and roll into balls and place onto the baking tray

Bake for 10 minutes - they will still be soft when they come out but will harden once they’ve cooled completely. Pour into a bowl with milk and enjoy! Or if you make a big batch then store in an airtight container ❤️

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A post shared by Plant-Based Recipes🌱 (@vegansvillage)

BLUEBERRY CINNAMON ROLLS 💜 by rainbownourishments 😍on instagram . 📋Ingredients 3 cups plain flour, plus more for dusting 3/4 cup vegan milk, warm 1/2 cup melted vegan butter 1/4-1/2 cup sugar or coconut sugar 1 tbs instant dried yeast 1 tbs cinnamon Pinch of nutmeg Pinch of salt . Filling and glaze 1 cup blueberries 1-2 cups powdered sugar or 1/4 cup maple 2 tbs corn flour 1 tbs ground cinnamon Dash of vanilla . 1. Combine all of the scroll ingredient in a large bowl (or do this in a stand mixer). Mix and knead until smooth. Leave the dough in the bowl, cover with a tea towel and leave it in a warm place for at least 1 hour or until it doubles. 2. Add the blueberries, a dash of water and a few tablespoons of sugar/maple to small saucepan. Boil for 3 min then reduce the heat. Add the cinnamon, cornflour and vanilla. Roughly blend to make a chunky puree. Return the saucepan to the heat and stir until thickened. Set aside to cool. 3. Scoop out the dough on a floured surface and roll into a rectangular shape. Spread the majority of the blueberry puree onto the rectangle, reserving some puree. 4. Roll the dough into a tube. Use a sharp oiled knife to cut scrolls out of the pastry. Cover and set aside to rise. 5. Preheat the oven to 180°C (350°F). 6. Add the remaining powdered sugar or maple syrup to the remaining blueberry puree. Simmer the mixture on low heat until it thickens. Blend into a puree and set aside. 7. Bake the scrolls for 25-30 minutes or until they are slightly golden brown. 8. When the scrolls have cooled slightly, drizzle with the blueberry glaze. Enjoy!

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A post shared by Jacob King (@jacobking)

-6-8 cardamom pods -5 cloves -1 cinnamon stick -2 to 3 tea bags -1 to 2 cups water -1/4 inch ginger -2 star anise -100 to 200g dark chocolate -100ml vegan cream

👇🏾method👇🏾 -crush the aromatics, including the ginger but not the star anise then place all the aromatics in the water along with the tea leaves then bring to a boil and simmer for 15-20 minutes. -remove from the heat and leave to cool and steep with the aromatics, after 20-30 minutes strain the mixture and then add back to the heat. -add the chocolate and cream then melt them down and serve hot with a cinnamon stick for decoration.

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Pine Needle Soda: Fermentation for Beginners

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Vegan Tofu Salmon Rice Bowl With Homemade Vegan Mayo

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Vegan Lavender Cream Truffles

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Blueberry Popsicles

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Creamy Mushroom Pasta

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Vegan Salmon With Lemon Dill Sauce

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Pine Needle Soda

"Super delicious and loaded with vitamin C. I've made it with Eastern white pine needles in Vermont and all kinds of other pines from Oregon to California.

All true pines are "edible" so you can chew on a few needles to get an idea of the flavors before trying such ferment. My favorite is using pinyon pine needles which are plentiful around me. Some fir trees such as white or balsam fir had great tangerine flavors too."

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is there anyone out there with a nyt cooking subscription

will they send me the chamomile tea cake with strawberry icing recipe

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White Peach and Mint Sorbet