3-INGREDIENT CHOCOLATE CRUNCH DOUGHNUTS (VEGAN)

3-INGREDIENT CHOCOLATE CRUNCH DOUGHNUTS (VEGAN) , By www.uniquegiftstips.com .

3-Ingredient Chocolate Crunch Doughnuts korean chocolate crunch pls remove all this vegan stuff

Total Time: 60 Minutes,Servings: 6 Servings

Ingredients :

• 200g dairy-free dark chocolate
• 2 tbsp almond butter – any nut butter will work, or you can use a seed butter/coconut oil for a nut-free version
• 1 cup protein crispies, rice crispies or quinoa pops

Instructions :

• Break up the chocolate into a heatproof bowl, then add in the almond butter. You can either melt it in the microwave, stirring every minute or so, or you can place it on top of a small pan of simmering water until it has completely melted.
• Add the crispies into the bowl and fold to combine.
• Divide the mixture between 6 doughnut rings. Place in the fridge for 1-2 hours or until the chocolate has set.
• Enjoy!
• Store in an air-tight container in the fridge. You can freeze any leftovers.

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Cheesecake Snickerdoodle Blondies

Cheesecake Snickerdoodle Blondies , By www.uniquegiftstips.com .

Snickerdoodle Cream Cheese Blondies Dessert Bars ~ the perfect answer when you can’t decide between a cookie, a brownie or a piece of cheesecake!

Total Time: 70 Minutes,Servings: 20 Servings

Ingredients :

Cheesecake Layer
• 16 oz. cream cheese 2 blocks
• 1/2 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
Snickerdoodle Layer
• 2 1/4 cups all purpose flour
• 1 tsp salt
• 1/2 tsp baking soda
• 3/4 cup butter softened
• 1 cup granulated sugar
• 1/2 cup brown sugar packed
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
Cinnamon Sugar
• 2 Tbsp granulated sugar
• 1 tsp cinnamon

Instructions :

• Preheat oven to 350 degrees F.
• Grease a 9 x 13 pan or line with parchment paper.
Cheesecake Layer
• Prepare cheesecake mixture by mixing together cream cheese and 1/2 cup sugar and beat until fluffy.
• Add in eggs, vanilla. Mix until combined. Set aside
Snickerdoodle Dough Layer
• Mix together flour, baking soda, cinnamon and salt in a bowl.
• In another bowl beat butter, sugar and brown sugar until fluffy.
• Add in eggs and vanilla into dough mixture until combined.
• Add in flour mixture to dough mixture and mix just until combined.
• Spread 2/3 of Snickerdoodle dough mixture into prepared pan. Sprinkle with half of Cinnamon Sugar mixture.
• Pour cheesecake mixture over the top and smooth with a spatula.
• Add remaining Snickerdoodle dough to the cheesecake layer by breaking it up into small pieces and placing on the cheesecake layer.
• Sprinkle with more cinnamon sugar.
• Bake for 35-40 minutes or until center is just slightly jiggly and edges are set.
• Cool completely. Store in refrigerator

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Better than Tuna

Better than Tuna , By www.uniquegiftstips.com .

This chickpea vegan "tuna" salad is an easy, satisfying and delicious vegan alternative to the usual non-vegan sandwich fillers. Enjoyed by vegans and non-vegans, it is also much more affordable than tuna or chicken salad and it can be available for a weeks worth of lunches if prepared ahead. In our house, it never lasts that long!

Total Time: 20 Minutes,Servings: 2 Servings

Ingredients :

• (2) 15oz cans chickpeas, rinsed and drained (or 3 cups cooked chickpeas)
• 1 shredded carrot
• 2 stalks celery, finely diced
• 1/2 small red onion, finely diced
• Just Mayo or alternative vegan mayonaise, approximately 1/4 cup
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• optional: extras like mustard, dill, etc

Instructions :

• Roughly mash the chickpeas in a medium size bowl. I like to leave some chunks of the peas in the mash.
• Add the carrot, celery, onion, salt and pepper and mix well with a fork
• Add mayo to desired texture of creaminess (I find tastes really vary in this regard)

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Tomato Quinoa Salad

Tomato Quinoa Salad , By www.uniquegiftstips.com .

It's time to add another tasty quinoa recipe to our meal prep game! This Tomato Quinoa Salad is fast, flavorful, and easily made in advance for speedy lunches and sides for work, school, or home! #mealprep #makeahead #lunch #salad #healthy #quinoa #chickpeas

Total Time: 22 Minutes,Servings: 4 Servings

Ingredients :

• 1/2 cup dry quinoa
• 3/4 cup water
• 2-3 cups chopped/sliced tomato
• 15 oz can chickpeas, drained and rinsed
• 1/4 cup chopped green onion
• 1/4 cup fresh lime juice (from 2 limes)
• 2 TBSP avocado oil
• 1 clove garlic (smashed and minced)
• 1 TBSP fresh chopped parsley
• 1/2 tsp ground cumin
• 1/4 tsp sea salt
• 1/8 tsp pepper
• additional fresh chopped parsley to taste

Instructions :

• First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
• While the quinoa cooks, chop, slice and prep the remaining ingredients.
• To make the dressing, combine avocado oil (or healthy oil of your choosing) with fresh lime juice, minced garlic, parsley, cumin, salty and pepper.
• Once your quinoa is ready, fluff with a fork and allow to cool (I usually pop mine in the fridge or freezer for a few minutes to cool it) then combine with tomatoes, green onion, chickpeas, and any extra parsley you'd like! I usually add 2-3 TBSP of extra parsley - I love the flavor! Toss salad with half of the dressing and dive in! Drizzle extra dressing on the salad as desired and feel free to add any additional seasoning to taste.

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S'mores Cookie Bars

S'mores Cookie Bars , By www.uniquegiftstips.com .

S'mores Cookie Bars: Soft, chewy, and slightly crunchy graham cracker cookie bars with a marshmallow swirl and semi-sweet chocolate chips. ~ Something Swanky

Total Time: 50 Minutes,Servings: 24 Servings

Ingredients :

• 2 cups all purpose flour
• 2 cups graham cracker crumbs
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup unsalted butter at room temperature
• 1 1/2 cups light brown sugar packed
• 2 large eggs lightly beaten
• 2 cups mini marshmallows heaping
• 1 1/2 cups semi-sweet chocolate chunks a bit more if using chocolate chips

Instructions :

• Preheat oven to 350 F. and grease and line a 9x13 baking pan with parchment paper, ensuring that the paper along the long sides extends above the pan a bit, to act as handles to remove from the pan later. Set aside.
• In a large bowl, whisk together the flour, graham cracker crumbs, baking powder and salt. Set aside.
• In a large bowl with an electric mixer or in the bowl of a stand mixer with a paddle attachment, beat together the butter and brown sugar until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs and beat until well combined. Reduce mixer to low and slowly beat in the flour mixture until combined.
• Remove and set aside about 1/4 of the dough. Press the remaining dough into the prepared pan to form a thin, even layer on the bottom of the pan. Top with chocolate chunks, then marshmallows. Scatter the reserved dough over-top in clumps. It won't/shouldn't cover the entire top, as you want the chocolate and marshmallows to show through the top.
• Bake in preheated oven until golden brown, about 30-35 minutes. Set pan on a wire rack to cool completely, then lift out of pan by grabbing the parchment paper. Remove to a cutting board. Trim the outside edges, if desired, then cut into squares.

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Best Snickerdoodles Recipe

Best Snickerdoodles Recipe , By www.uniquegiftstips.com .

This really is the best Snickerdoodles recipe I have ever tried. They always turn out thick, chewy, and soft. No other recipe compares! #cookie #cinnamon #sugar #dessert #easy #desserts #cookies #cookieexchange #baking

Total Time: 30 Minutes,Servings: 24 Servings

Ingredients :

SNICKERDOODLE COOKIES:
• 1 cup unsalted butter, softened to room temperature
• 1 1/4 cups white granulated sugar
• 2 tablespoons light brown sugar, packed
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 3/4 cup flour, (all purpose or plain)
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1 teaspoon salt
CINNAMON SUGAR:
• 5 tablespoons white granulated sugar
• 2 tablespoons ground cinnamon

Instructions :

• Preheat oven to 350°F (175°C).
• In a large mixing bowl, beat butter and sugar(s) until light and fluffy (about 5 minutes), scraping the sides of the bowl. Beat in eggs and vanilla for a further 2 minutes until well incorporated.
• Fold in flour, cream of tartar, baking soda and salt until just combined.
• In a separate small bowl, combine sugar and cinnamon.
• Cover dough and refrigerate for about 30 minutes (if time allows).
• Roll cookie dough into balls (about 1 1/2 tablespoons of dough per cookie). Roll in the cinnamon/sugar mixture and evenly coat.
• Arrange cookies at least 3-inches apart on prepared baking sheets. Sprinkle with a little extra cinnamon/sugar to ensure cookies are completely covered.
• For thick cookies: spoon dough onto your baking sheets straight from the spoon (use a cookie dough scoop). Don't roll them into perfect round balls. You'll want higher rather than wider cookie dough balls so that they bake thick.
• For thin cookies: Make a small indent in the centre of each cookie ball by lightly pressing down before baking to flatten them out a little.
• Bake for 10-11 minutes or until edges are golden.
• Let cool for about 10-15 minutes on baking sheet before transferring to a wire rack to cool completely.

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Low Carb Sugar Free Keto Blueberry Muffins

Low Carb Sugar Free Keto Blueberry Muffins , By www.uniquegiftstips.com .

The BEST Low Carb, Sugar Free Blueberry Muffins - SO moist and tender, you'll never believe they are gluten/grain/dairy/sugar free and keto friendly! Perfect for breakfast or snacks for kids OR adults! | #Foodfaithfitness | #Lowcarb #Healthy #Glutenfree #Keto #Sugarfree

Total Time: 45 Minutes,Servings: 12 Servings

Ingredients :

• 3 Cups Almond flour (300g) *
• 4 Tbsp Coconut flour, packed (32g)
• 1 Tbsp Baking powder
• 1 tsp Sea salt
• 1 tsp Baking soda
• 3/4 Cup Monkfruit (or granulated sweetener of choice)
• 7 Tbsp Coconut oil, melted
• 3 Large Eggs, at room temperature (this is key)
• 1/2 Cup Unsweetened applesauce
• 2 tsp Vanilla extract
• 2/3 Cup Fresh blueberries, (105g) **

Instructions :

• Preheat your oven to 350 degrees and spray a muffin pan with oil spray. ***READ NOTES
• In a medium bowl, mix together the almond flour, coconut flour, baking powder, salt and baking soda. Set aside.
• In a large bowl, using an electric hand mixer, beat together the monkfruit, coconut oil, eggs, applesauce and vanilla until well blended.
• Stir in the almond flour mixture, along with the blueberries until well combined. Let the batter stand for 5 minutes so the coconut flour can begin to absorb the moisture.
• Divide by 12 muffin cavities (I like using a big ice cream scoop so that the muffins cook up with really domed tops!) and bake until very golden brown and a toothpick inserted in the center comes out clean, about 24-25 minutes.
• Let cool for 15 minutes. Then, gently run a knife around the edges of each muffin to loosen them. Then, let cool COMPLETELY in the pan before trying to take them out.
• DEVOUR!

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White Chocolate Chip Lemon Cookies

White Chocolate Chip Lemon Cookies , By www.uniquegiftstips.com .

WHITE CHOCOLATE CHIP LEMON COOKIES - White Chocolate Chip Lemon Cookies are soft, chewy and perfectly sweet lemon cookies! White chocolate chips & lemon pudding mix add great flavor and texture to these delicious spring cookies. #cookies #lemon #baking #dessert #cookie #recipe from Family Cookie Recipes

Total Time: 20 Minutes,Servings: 24 Servings

Ingredients :

• 1 cup sugar
• 1/2 cup softened butter
• 1 egg
• 1/3 cup sour cream
• 2 TBSP milk
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 2 cups flour
• 1 12 oz bag white chocolate chips
• 1 small box lemon pudding mix
• zest from 1 lemon about 2-3 tsp

Instructions :

• Cream together sugar and butter. Add egg and milk.
• In separate bowl, combine sour cream, pudding mix, salt and soda. Add flour and sour cream to butter mixture, mixing until smooth. Mix in white chocolate chips and zest. Add 1 drop of yellow food coloring if desired.
• Drop by rounded tablespoonfuls onto greased cookie sheet.
• Bake at 375 for 10 minutes. Transfer to a cooling rack and enjoy!

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Low Carb Crackers with Almond Flour

Low Carb Crackers with Almond Flour , By www.uniquegiftstips.com .

Here’s the best recipe for making easy low carb cheese crackers using almond flour. They’re baked in the oven using parchment paper. They’re great for keto, grain free, gluten free, and lchf diets. They’re sturdy and crispy, great for dips and replace the role of tortilla chips. Click the pin to find the recipe, nutrition facts, cooking tips, & more photos. #keto #lowcarb #recipe #healthy #glutenfree / glutenfree snacks ideas / healthy recipes

Total Time: 35 Minutes,Servings: 2 Servings

Ingredients :

• 3/4 cup blanched almond flour (3 ounces weight)
• 1/2 cup finely grated parmesan cheese with sandy texture (2 ounces weight)
• 1 large egg beaten
• 1/4 teaspoon coarsely ground black pepper
• 1/4 teaspoon salt

Instructions :

• Preheat the oven to 350 F.
• Combine all dry ingredients (almond flour, parmesan cheese, pepper, salt) in a bowl, stirring together until well-mixed.
• Add about two-thirds of the beaten egg and stir together until it forms a cohesive and rollable dough. Use hands to form the dough, if needed. Set aside the remaining egg.
• Prepare a baking sheet lined with parchment paper or a baking mat. Divide the dough into 4 equal balls and space them out on the parchment paper.
• Working with one piece of dough at a time, cover with plastic wrap and flatten the dough to less than 1/8 inch thick. Get it as thin as you can, and make it uniform across the dough so that the crackers will crisp evenly in the oven. Each dough piece should be flattened to a roughly square shape, about 3x3 inches.
• Optionally, use a butter knife to lightly score the dough into 16-20 individual crackers, making it easier to break them up after baking.
• Using the remaining beaten egg, brush a very thin layer across the surface of the crackers. Discard the rest of the egg.
• Bake at 350 F until golden brown and crispy, about 20 minutes. They will crisp starting from the edges and moving inward; the crackers are done when the centers are crispy. Ovens vary, so frequently monitor the crackers starting at 15 minutes and remove them when done.
• Let them fully cool before breaking into individual crackers by snapping them along the perforations.

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spicy sesame zoodles with crispy tofu

spicy sesame zoodles with crispy tofu , By www.uniquegiftstips.com .

Spicy Sesame Zoodles with Crispy Tofu! SUPER easy recipe with familiar ingredients - soy sauce, peanut butter, sesame oil, garlic, zucchini, and tofu. Vegan / Vegetarian #pasta #vegetarian #vegan #healthy #dinner #recipe

Total Time: 25 Minutes,Servings: 6 Servings

Ingredients :

chili sesame sauce:
• 1/2 cup peanut butter
• 1/3 cup sesame oil
• 1/3 cup light low sodium soy sauce
• 1/4 cup rice vinegar
• 2 tablespoons chili paste (like sambal oelek)
• 2 tablespoons sugar
• 1 clove garlic, minced
• 1 knob of fresh ginger, peeled and grated
zoodles and tofu
• 12 ounces extra firm tofu
• 4–6 zucchini
• sesame seeds and scallions for topping

Instructions :

• Chili Sesame Sauce: Shake all the sauce ingredients in a jar or toss them in the food processor and give them a whirl. If you’re going to have this cold, refrigerate your sauce for a while.
• Tofu: Press excess moisture out of the tofu. Cut into bite sized pieces. Heat a tiny bit of oil in a nonstick pan. Add the tofu and stir fry until golden brown. Add about 1/2 cup sauce and simmer until the sauce starts to evaporate / absorb into the tofu and becomes browned in the pan. Keep gently flipping and scraping browned bits off the bottom – after a while, you should end up with nicely golden brown tofu with some little yummy browned bits from the sauce.
• All Together: Spiralize your zucchini and toss with about 1/4 cup sauce per serving. Top with tofu, sesame seeds, and scallions. Serve immediately.

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Vegan Zucchini Cakes (Gluten-free, Plant-based, Oil-free)

Vegan Zucchini Cakes (Gluten-free, Plant-based, Oil-free) , By www.uniquegiftstips.com .

Baked Vegan Zucchini Cakes crisp to a golden brown with a fresh herbal taste. Dollop them with vegan lemon cream for the ultimate complement of flavors! #vegan #vegandinner #glutenfreedinner #plantbased

Total Time: 40 Minutes,Servings: 6 Servings

Ingredients :

• 3 medium zucchini (4 cups grated)
• 2 teaspoons sea salt finely ground (divided)
• 2 tablespoons golden flaxseed meal (plus 6 tablespoons filtered water)
• 1/4 cup fresh parsley chopped
• 1/4 cup fresh cilantro chopped
• 1/3 cup sweet onion (chopped fine)
• 1/4 teaspoon granulated garlic
• 1/8 teaspoon black pepper finely ground
• 1/4 cup coconut flour
Vegan Lemon Cream *Optional* (optimal if made and refrigerated in advance)
• 1 cup raw cashews (soaked)
• 1/2 cup plus 2 tablespoons plant-based milk (I use cashew milk)
• 3 tablespoons fresh lemon juice (more or less to taste)
• 2 teaspoons apple cider vinegar
• 3/4 teaspoon sea salt finely ground (a little more may be added if desired)

Instructions :

• 1) Grate zucchini with food processor or box grater. Place in colander, sprinkle with one teaspoon sea salt and mix with hands. Set aside. (Place in sink or on towel as liquid will come out the bottom.)
• 2) Mix flax with six tablespoons filtered water, set aside. Chop herbs and onion.
• 3) After at least 10 minutes, squeeze excess fluids from zucchini in handfuls and place on a handtowel. Wring out excess moisture in handtowel. Place zucchini in large mixing bowl.
• 4) Add herbs, onion, remaining one teaspoon salt, granulated garlic, black pepper, and flax mixture. Stir together well with wooden spoon. Mix in coconut flour.
• 5) Make six 1/4 cup cakes by scooping, packing and flattening in palm. Place on parchment-lined baking sheet. Sprinkle top side with fresh lemon juice to remain oil-free, or olive oil. Place in 400 degree Fahrenheit oven and bake for 15 minutes. Turn cakes over, sprinkle with lemon juice or olive oil and return to oven for additional 10 minutes (more baking time can be added if cakes are not firm). Cool on baking sheet for 5 to 10 minutes, then serve. Cakes can be stored in airtight container in refrigerator for a couple of days and reheated in microwave, oven, or toaster oven.
• Vegan Lemon Cream *Optional* (Tastes optimal if made and refrigerated in advance)
• 1) Place raw cashews in one cup of very hot water and soak for 30 minutes. Empty water and repeat process again. After one hour rinse and drain cashews (they should be soft and swollen).
• 2) Add soaked cashews and remaining ingredients (plant-based milk, lemon juice, apple cider vinegar, and salt) to high-speed blender and blend until smooth (about 3 to 5 minutes). Periodically stop blender and scrape sides. Refrigerate when complete. Will keep in refrigerator for several days.

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one pan zucchini and 3 cheese lasagna

one pan zucchini and 3 cheese lasagna , By www.uniquegiftstips.com .

One Pan Zucchini and 3 Cheese Lasagna | halfbakedharvest.com #healthy #summerrecipes #onepan #pasta

Total Time: 60 Minutes,Servings: 6 Servings

Ingredients :

• 2 tablespoons extra virgin olive oil
• 1 pound ground spicy Italian sausage
• 1 small sweet onion, diced
• 4 medium heirloom tomatoes (or regular), roughly chopped
• 2 cups cherry tomatoes
• 2 tablespoons fresh thyme leaves
• 1 tablespoon fresh chopped oregano
• kosher salt and pepper
• 1/2 cup red wine
• 1/4 cup fresh basil, roughly chopped, plus more for serving
• 6-8 no boil lasagna noodles
• 3 medium zucchini, sliced into 1/8 inch slices
• 1 cup whole milk ricotta cheese
• 1 cup fresh mozzarella cheese, torn
• 1/2 cup grated parmesan cheese

Instructions :

• 1. Preheat the oven to 425 degrees F.
• 2. Heat a large, oven safe skillet over medium high heat. Add the sausage and onion and cook until the sausage is browned all over, about 8 minutes. Stir in the tomatoes and any juices left on the cutting board. Add the cherry tomatoes, thyme, and oregano, season generously with salt and pepper. Pour in the wine and 1 1/2 cups water. Cover and simmer 10 minutes or until the tomatoes are soft and have released their juices. Remove from the heat and stir in the basil.
• 3. Break the lasagna noodles in half and press half of them into the tomato sauce. Dollop on the ricotta cheese, then add half the zucchini in an even layer, pressing it into the sauce and submerging it. Add the remaining noodles, submerging them into the sauce. Add half the mozzarella and then arrange the remaining zucchini on top in an even layer. Season with salt and pepper. Top with mozzarella and parmesan.
• 4. Transfer to the oven and bake for 25-30 minutes or until the cheese is golden and the sauce has thickened slightly. Serve warm topped with fresh basil.

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VEGAN LENTIL MOUSSAKA

VEGAN LENTIL MOUSSAKA , By www.uniquegiftstips.com .

This vegan lentil moussaka is twist on the classic greek dish. It's made with layers of eggplant, lentils, and mashed potatoes for a delicious weeknight dinner recipe! #veganrecipe #lentilrecipe #healthy #moussaka #choosingchia

Total Time: 65 Minutes,Servings: 4 Servings

Ingredients :

Lentil layer:
• 1 tbsp olive oil
• 1 onion, chopped
• 4 garlic cloves, finely chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 bay leaf
• 1 tsp thyme
• 1/2 tsp cinnamon
• 1 can of lentils (approx 14oz)
• 1 cup crushed tomatoes
• 1/2 cup vegetable broth
• salt & pepper to taste
Eggplant layer:
• 1 medium eggplant
Potato layer:
• 2 large potatoes, peeled and cut into large chunks (or 3–4 medium potatoes)
• 1 tbsp vegan butter
• splash of almond milk
• salt and pepper to taste

Instructions :

• Roast the eggplant: Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Cut the eggplant into slices, about 1cm thick. Line the eggplant on the baking sheet and bake for 20-25 minutes until tender.
• Cook the lentils: Heat the olive oil in a medium skillet. Add the onion and garlic and let cook for 2 minutes on medium heat. Net add the carrot, celery, bay leaf, thyme and cinnamon and let cook for 5 minutes until the veggies are tender. Add the lentils, crushed tomatoes, vegetable broth, salt and pepper then lower the heat and let simmer for 30 minutes.
• Potato layer: boil the potatoes until tender. Drain the water and add the vegan butter, almond milk, salt and pepper. Mash the potatoes until smooth.
• Putting it all together: Preheat the oven to 350 degrees. Layer the eggplant, lentils and mashed potatoes in a baking dish and bake for 30-45 minutes. Optionally place on broil for 1 minute to brown the top and serve.

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DANISH BUTTER COOKIES

DANISH BUTTER COOKIES , By www.uniquegiftstips.com .

These Danish Butter Cookies taste just like the ones in the iconic Royal Dansk blue tin; this simple recipe makes the best piped butter cookies! #cookies #dessert #christmas #holidays #christmascookies #holidaycookies #buttercookies

Total Time: 45 Minutes,Servings: 2 Servings

Ingredients :

• 1cupunsalted butter(room temperature)
• 1/2cupgranulated sugar
• 1/4teaspoonsalt
• 1 1/2teaspoonsvanilla extract
• 1egg
• 2cupsall-purpose flour
• Granulated sugar
• (for sprinkling)

Instructions :

• Preheat oven to 350 degrees F. Line two baking sheeting with parchment paper or silicone baking mats.
• Beat the butter and sugar on medium speed until combined and fluffy, 1 to 2 minutes. Add the salt, vanilla and egg, and beat until combined, about 1 minutes. Reduce the speed to low and gradually add the flour until mostly combined. Give a final few stirs with a rubber spatula to ensure the flour is totally incorporated (the dough will be thick).
• Transfer the dough to a decorating bag fitted with a large open star tip. Pipe the dough into 2-inch circles on the parchment paper or silicone baking mats. Sprinkle with sugar.
• Bake, one pan at a time, until light golden brown, 15 to 17 minutes. Allow to cool completely before storing or serving.

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Vegan Seitan Bites - Sticky Garlic and Buffalo

Vegan Seitan Bites - Sticky Garlic and Buffalo , By www.uniquegiftstips.com .

Vegan Chicken Wings!!!! Vegan seitan bites made in two flavours, sticky garlic and buffalo sauce. This classic bar food served with vegan blue cheese dip and all! Make ahead recipe. Perfect for Superbowl Sunday, game night, or a party appetizer. #itdoesnttastelikechicken #veganrecipes #vegan

Total Time: 55 Minutes,Servings: 4 Servings

Ingredients :

For the seitan wings:
• 1 recipe Vegan Seitan Tenders, cut into wing sized pieces *see step 1
• 2 tablespoons light oil (such as canola or vegetable), more if needed
Sticky garlic sauce:
• 6 cloves garlic, minced
• 1/3 cup agave, maple syrup or corn syrup
• 2 tablespoons apple cider vinegar
• 2 tablespoons soy sauce
• 1/2 tablespoon corn starch
Spicy buffalo sauce:
• 1/3 cup Franks red hot (or similar hot sauce)
• 2 tablespoons vegan butter, melted

Instructions :

To make the seitan into bite sized pieces:
• Make the recipe for Vegan Seitan Tenders. Instead of forming the seitan into oval shapes, use scissors to cut the dough into small wing sized pieces (they will almost double in size, so keep them on the smaller size). One batch of seitan tenders should make about 25 to 30 wing sized pieces.
• Spread the pieces out on a well-greased steamer basket. Use spray oil to generously coat the seitan bites to stop them from sticking to each other as you layer them. Steam at a simmer for 25 minutes. The seitan bites will merge together into one lump, but don’t worry, let the seitan cool and shrink up a bit. Once cool you will be able to pull apart the seitan bites from each other. If any stick, simply use a knife or scissors to cut pieces.
• *Alternatively, if you have already prepared Vegan Seitan Tenders, you can use a knife or scissors to chop the tenders into wing sized pieces.
• Let cool, covered in the fridge for a minimum of 30 minutes or up to 3 – 4 days before frying.
To prepare the seitan bites for serving:
• Make the sticky garlic sauce: in a small pot, whisk together the garlic, syrup of choice, apple cider vinegar, soy sauce, and corn starch while everything is still cold. Turn on the heat to medium, and cook for about 5 minutes, being careful not to burn, whisking often until the sauce thickens a bit. Toss half of the fried seitan bites in the sticky garlic sauce.
• Make the buffalo sauce: whisk together the hot sauce with the melted vegan butter.
• Fry the vegan seitan bites: heat two tablespoons of light oil in a large skillet or frying pan over medium-high heat. When hot, add the bites and fry a couple minutes per side, turning as needed until they are golden brown all over. You may need to do this in batches depending on the size of your pan, adding more oil if needed.
• Toss half of the fried seitan bites in the sticky garlic sauce, and the remaining half in the buffalo sauce. Serve hot with vegan blue cheese dip, celery and carrot sticks.

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CREAMY VEGAN CORN CHOWDER

CREAMY VEGAN CORN CHOWDER , By www.uniquegiftstips.com .

Creamy Vegan Corn Chowder - a quick, simple and healthy soup made with corn, potatoes, celery and red pepper. #vegan #chowder #creamy #corn #soup #hearty #veganrecipe #simple #healthy

Total Time: 30 Minutes,Servings: 4 Servings

Ingredients :

• 1 tablespoon Olive Oil
• 1 Yellow Onion, diced
• 1 Red Pepper, diced
• 2 sticks of Celery, diced
• 1 medium Potato, peeled and diced
• 3 tablespoons Flour
• 1 cup Soy/Almond/Oat Milk
• 2 cups Vegetable Broth
• 1 teaspoon Celery Salt
• 1 teaspoon Smoked Paprika
• 1 teaspoon Dried Parsley
• 4 ears of Corn, shucked
• 1 teaspoon Apple Cider Vinegar
• Salt/Pepper, to taste
• Chopped Green Onion, for garnish
• Cilantro, for garnish
• Extra bits of Corn and Red Pepper, for garnish

Instructions :

• In a large pot, heat olive oil. Sautée Onion, Red Pepper and Celery for 10 minutes or until soft.
• Add diced potato and mix well. Once mixed, add in flour and stir to coat veggies. Cook for a minute or 2 before adding your Non-Dairy Milk of choice and Vegetable Broth.
• Add Celery Salt, Smoked Paprika, and Dried Parsley into the pot. Stir well and then bring to a boil. Once at a boil, reduce to simmer, cover pan with a lid and simmer gently for 15-20 minutes, or until potato bits are tender.
• Once potato is tender, add shucked Corn kernels and stir to combine. Let cook for a further 5-10 minutes or until corn is tender to your liking.
• Transfer 1/4-1/3 of the soup to a blender (depending on how thick you want the chowder) and blend till smooth. Pour back into the pot and stir well.
• Stir in Apple Cider Vinegar and taste for/adjust seasoning before serving. Top with chopped Green Onion, Cilantro and extra bits of Corn/Red Pepper.

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