Author: PatagoniaLlami

Directions

1. Preheat oven to 375F
2. Toss halved cheery tomatoes with a drizzle of olive oil and a pinch of salt, and spread in a single layer onto a baking sheet.
3. Roast in preheated oven for 45 minutes
4. Heat 2 tablespoons of olive oil in a soup pot over medium. When hot, add diced onions and sauté until translucent.
5. While onions are cooking, make cashew cream. In a high-speed blender, blend cashews with 1 cup vegetable broth until smooth and creamy
6. Add garlic, cashew cream, remaining 3 cups of vegetable broth, canned tomatoes, tomato paste, and roasted cherry tomatoes to the soup pot
7. Season with a large pinch of salt, pepper, and Italian seasoning
8. Bring soup to a boil, then reduce to a simmer for about 10 minutes
9. Puree soup until smooth using an immersion blender or by transferring soup into a regular blender

Roasted Sweet Potatoes & Figs with a Balsamic Glaze – this vegan dish has amazing flavor – a final product better than the sum of its parts

~ Adapted from Ottolenghi’s Jerusalem —VeggiesByCandlelight

Directions

1. ROAST THE SWEET POTATOES
   Preheat the oven to 475°F [br]
   Wash the sweet potatoes, halve them lengthwise, and then cut each half again similarly into 3 long wedges. Mix with 3 tablespoons of the olive oil, 2 teaspoons salt, and some black pepper.
   Spread the wedges out, skin side down, on a baking sheet and cook for about 25 minutes, until soft but not mushy.
   Remove from the oven and leave to cool.
2. MAKE THE BALSAMIC REDUCTION
   Add the balsamic vinegar and sugar in a small saucepan. Bring to a boil, then decrease the heat and simmer for 2 to 4 minutes, until it thickens.
   (** Be sure to remove the pan from the heat when the vinegar is still runnier than honey; it will continue to thicken as it cools. Stir in a drop of water before serving if it does become too thick to drizzle)
3. TO FINISH
   Arrange the sweet potatoes on a serving platter.
   Heat the remaining oil in a medium saucepan over medium heat and add the green onions and chile. Fry for 4 to 5 minutes, stirring often to make sure not to burn the chile.
   Spoon the oil, onions, and chile over the sweet potatoes.
   Dot the figs among the wedges and then drizzle over the balsamic reduction.
   Serve at room temperature.
   Crumble the cheese over the top, if using.

Directions

1. Prepare flax egg by combining flaxseed meal with water & sitting in the refrigerator for 30 minutes
2. Preheat oven to 350 degrees
3. Prepare an 8×8 baking dish with cooking spray if not non-stick
4. In a large bowl or standing mixer, combine all ingredients and mix well
5. Add batter to baking dish
6. Bake 35-45 minutes until a toothpick can be removed cleanly
7. Allow to cool in the pan 30 minutes before cutting
8. Cut with a plastic knife for a clean cut

Directions

1. To a food processor or blender, layer the nuts, dates and craisins then top with remaining ingredients.
2. Process the mixture on high speed until ingredients are broken down and a sticky mixture forms.
3. Add parchment paper to a 9×13 baking pan then transfer the mixture to the pan.
4. Using the palm of your hands, press the mixture firmly into the bottom and sides of the pan until even.
5. Place the pan in the refrigerator overnight to harden.
6. The next day remove from the refrigerator and slice into 18 bars.

A deceptive recipe. A pancake this fluffy must be made with flour, mustn’t it?. A pancake this rich surely must be concocted with more than just three simple ingredients, ingredients that sit patiently waiting in your fridge, week after week, begging to be made into pancakes? Or if nothing else, these pancakes are probably a labor-intensive, artistic endeavor that requires baking and stirring techniques acquired over a lifetime of pancakeophilia, tools that no one actually owns (least of all you), and more time than you have available to satisfy your hanger before your emotions override your better judgement.

No, my friends. These pancakes are not made with flour. Flour is not even listed amongst the three (!) simple, ordinary ingredients. Not only could a child of four make these pancakes, but he could do so in about 10 minutes. In addition, these pancakes are grain-free, refined-sugar free, and can be made vegan if you substitute something else in place of the butter. And they actually taste pretty good too. Considering. —Alaina Cillis

Directions

1. Melt butter in a cast iron skillet (or other frying pan) over medium heat.
2. While the butter is melting, combine all eggs, grated apple, vanilla, and salt in a mixing bowl.
3. Fry pancakes according to normal practice. You may need to lower the heat to ensure even cooking of the pancakes.
4. Eat the pancakes! I recommend more butter on top. Or whatever you like to eat on pancakes. Go crazy.