GINGER WATER REMEDIES How to make: Combine water and ginger in a medium saucepan over high heat; bring to a boil. Reduce heat to low, and simmer 15 minutes and strain. Benefits: Ginger water has be… by gena
gena
gena GINGER WATER REMEDIES How to make: Combine water and ginger in a medium saucepan over high heat; bring to a boil. Reduce heat to low, and simmer 15 minutes and strain. Benefits: Ginger water has be…
breakfast
Sweet Tea Rice: 2 cups sweetened tea  1 cup uncooked long-grain rice  1/2 teaspoon salt. *Bring tea to a boil in a 3-qt. saucepan over medium-high heat; stir in rice and salt. Cover, reduce heat to low, and simmer 20 minutes or until tea is absorbed and rice is tender. by TamidP
TamidP
TamidP Sweet Tea Rice: 2 cups sweetened tea 1 cup uncooked long-grain rice 1/2 teaspoon salt. *Bring tea to a boil in a 3-qt. saucepan over medium-high heat; stir in rice and salt. Cover, reduce heat to low, and simmer 20 minutes or until tea is absorbed and rice is tender.
Food n' Recipes
Place berries, water, and spices in a saucepan. Bring to a boil, reduce heat, and simmer for 30 minutes or until a syrupy thickness. Smash the berries to release remaining juice and strain the mixture. Allow liquid to cool. Stir in raw honey only after it has really cooled to preserve the enzymes and good living food in the honey. Thi by gena
gena
gena Place berries, water, and spices in a saucepan. Bring to a boil, reduce heat, and simmer for 30 minutes or until a syrupy thickness. Smash the berries to release remaining juice and strain the mixture. Allow liquid to cool. Stir in raw honey only after it has really cooled to preserve the enzymes and good living food in the honey. Thi
breakfast
How to make Turkey Gravy....Step 1: Butter and Flour.... Melt 1/3 cup butter in a large skillet over medium-low heat; whisk in 1/3 cup all-purpose flour until smooth.    Step 2: Whisk in Stock....  Gradually whisk in 1 (49.5-oz.) can chicken stock; bring to a boil.    Step 3: Simmer  Reduce heat; simmer, stirring occasionally, 5 to 10 minutes or until thickened. by janis
janis
janis How to make Turkey Gravy....Step 1: Butter and Flour.... Melt 1/3 cup butter in a large skillet over medium-low heat; whisk in 1/3 cup all-purpose flour until smooth. Step 2: Whisk in Stock.... Gradually whisk in 1 (49.5-oz.) can chicken stock; bring to a boil. Step 3: Simmer Reduce heat; simmer, stirring occasionally, 5 to 10 minutes or until thickened.
Wonderful Words
Peppermint Hot Chocolate: ¼ cup coconut milk; 1 ½ cups water; ¼ cup chocolate chunks or raw cacao nibs; 1 tablespoon honey; 3 peppermint tea bags | In a saucepan bring coconut milk, water, and peppermint tea to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and remove tea bags. Stir in chocolate chips and honey, mixing until melted. Pour into mugs. by gena
gena
gena Peppermint Hot Chocolate: ¼ cup coconut milk; 1 ½ cups water; ¼ cup chocolate chunks or raw cacao nibs; 1 tablespoon honey; 3 peppermint tea bags | In a saucepan bring coconut milk, water, and peppermint tea to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and remove tea bags. Stir in chocolate chips and honey, mixing until melted. Pour into mugs.
breakfast
T.G.I. Friday's Jack Daniels Sauce.  1 teaspoon onion powder  1 tablespoon Tabasco sauce  2 tablespoons red wine vinegar  1/4 cup Jack Daniel's  2 cups brown sugar  1/4 cup water  4 beef bouillon cubes  2 tablespoons Worcestershire sauce         DIRECTIONS:      Combine all ingredients in a small sauce pan. Bring to a boil, reduce heat and simmer for 15 minutes. Allow to cool by mookiewashere2
mookiewashere2
mookiewashere2 T.G.I. Friday's Jack Daniels Sauce. 1 teaspoon onion powder 1 tablespoon Tabasco sauce 2 tablespoons red wine vinegar 1/4 cup Jack Daniel's 2 cups brown sugar 1/4 cup water 4 beef bouillon cubes 2 tablespoons Worcestershire sauce DIRECTIONS: Combine all ingredients in a small sauce pan. Bring to a boil, reduce heat and simmer for 15 minutes. Allow to cool
Favorites
Kneaders Cinnamon Syrup:    1 cup sugar  1/2 cup light corn syrup  1/4 cup water  3/4 teaspoon ground cinnamon  1 (5 ounce) can evaporated milk    In a saucepan, combine the sugar, corn syrup, water and cinnamon. Bring to a boil over medium heat stir for 2 minutes. Remove from heat and let cool for 5 minutes. Stir in evaporated milk. by gena
gena
gena Kneaders Cinnamon Syrup: 1 cup sugar 1/2 cup light corn syrup 1/4 cup water 3/4 teaspoon ground cinnamon 1 (5 ounce) can evaporated milk In a saucepan, combine the sugar, corn syrup, water and cinnamon. Bring to a boil over medium heat stir for 2 minutes. Remove from heat and let cool for 5 minutes. Stir in evaporated milk.
breakfast
Infographic on turmeric tea. Five recipes to try, including the basic - 4 cups water • 1 teaspoon turmeric • lemon or honey (or both) to serve - Bring water to boil. Add turmeric. Reduce the heat and simmer 10 minutes. Remove from heat and strain using a fine sieve. Pour into serving cups and add lemon or honey to taste. by bleu.
bleu.
bleu. Infographic on turmeric tea. Five recipes to try, including the basic - 4 cups water • 1 teaspoon turmeric • lemon or honey (or both) to serve - Bring water to boil. Add turmeric. Reduce the heat and simmer 10 minutes. Remove from heat and strain using a fine sieve. Pour into serving cups and add lemon or honey to taste.
Coffee and Tea
Copy Taco Bell Mexican Pizza 1 lb. ground beef 3 Tbsp. taco seasoning 1/4 c. water vegetable oil, for frying 12 flour tortillas 16 oz. can refried beans 3/4 c. salsa 1 large tomato, diced 1 1/2 c. taco cheese 1/2 c. green onion, diced Preheat oven to 400 degrees. Brown ground beef in skillet over medium-high until no longer pink, drain. Add taco seasoning and water, bring to a boil. Reduce heat to low and simmer 3-5 minutes. Heat vegetabl by melissagarsia
melissagarsia
melissagarsia Copy Taco Bell Mexican Pizza 1 lb. ground beef 3 Tbsp. taco seasoning 1/4 c. water vegetable oil, for frying 12 flour tortillas 16 oz. can refried beans 3/4 c. salsa 1 large tomato, diced 1 1/2 c. taco cheese 1/2 c. green onion, diced Preheat oven to 400 degrees. Brown ground beef in skillet over medium-high until no longer pink, drain. Add taco seasoning and water, bring to a boil. Reduce heat to low and simmer 3-5 minutes. Heat vegetabl
tasty
Homemade Chai Tea  Ingredients:        * 1-1/2 cups water      * 1/4 tsp. cinnamon      * 1/4 tsp. ground cloves      * 1/4 tsp. ground ginger      * 3 black tea bags      * 2/3 cup soy milk or low-fat milk       * 2 tsp. honey, divided (or to taste)  DIRECTIONS:    1. In a small saucepan, mix together the water, cinnamon, cloves, and ginger and bring just to simmering.  Reduce heat to low and cover.  Simmer for 5 minutes.     2. Add milk and by gena
gena
gena Homemade Chai Tea Ingredients: * 1-1/2 cups water * 1/4 tsp. cinnamon * 1/4 tsp. ground cloves * 1/4 tsp. ground ginger * 3 black tea bags * 2/3 cup soy milk or low-fat milk * 2 tsp. honey, divided (or to taste) DIRECTIONS: 1. In a small saucepan, mix together the water, cinnamon, cloves, and ginger and bring just to simmering. Reduce heat to low and cover. Simmer for 5 minutes. 2. Add milk and
breakfast
Macaroni Grill's Lemon Butter Sauce: 4 oz lemon juice,2 oz white wine 4 oz heavy cream 4 sticks butter.  Heat the lemon juice and wine in a saucepan over med heat. Bring to a boil and reduce by 1/3. Add cream and simmer until mixture thickens (3 to 4 minutes). Slowly add butter until completely incorporated. Season with salt and pepper. Remove from heat and keep warm. by shirley.worden.56
shirley.worden.56
shirley.worden.56 Macaroni Grill's Lemon Butter Sauce: 4 oz lemon juice,2 oz white wine 4 oz heavy cream 4 sticks butter. Heat the lemon juice and wine in a saucepan over med heat. Bring to a boil and reduce by 1/3. Add cream and simmer until mixture thickens (3 to 4 minutes). Slowly add butter until completely incorporated. Season with salt and pepper. Remove from heat and keep warm.
Favorites
Coconut-Almond Breakfast Quinoa 1/2 cup quinoa, rinsed 1 cup coconut milk 2 teaspoons brown sugar 1/4 teaspoon almond extract  fresh berries  toasted coconut  additional coconut milk  honey  Place & stir first 4 ingredients and bring to a boil.  Reduce heat to a low simmer and cover. Cook for 10-15 minutes, until liquid is absorbed.  Top with fresh berries, toasted coconut etc by TamidP
TamidP
TamidP Coconut-Almond Breakfast Quinoa 1/2 cup quinoa, rinsed 1 cup coconut milk 2 teaspoons brown sugar 1/4 teaspoon almond extract fresh berries toasted coconut additional coconut milk honey Place & stir first 4 ingredients and bring to a boil. Reduce heat to a low simmer and cover. Cook for 10-15 minutes, until liquid is absorbed. Top with fresh berries, toasted coconut etc
Food n' Recipes
This soup is a show stopper. Every dinner party I make it for, there are  never any leftovers, and jaws drop when they learn that it is vegan. It's  rich & creamy, hearty & satisfying.   An essential component to this soup is the cashew cream. Don't be  intimidated by it, it is really simple!  You can presoak your cashews for 2+ hours, or if you forget simple boil the  cashews for 10-15 minutes!  Creamy Cashew Chowder     * 1 tbsp coconut oil     * 1 sweet onion, diced     * 3 carrots, peeled and sliced into 1/4 inch half moons     * 3 celery stalks, sliced thin     * 4 oz shiitake mushrooms, sliced very thin     * 8 ounces of white button mushroom, or baby bellas, sliced into 1/4       inch slices     * 2 potatoes of your choice     * 2 sheets of nori, finely chopped     * 5 cups of vegetable stock     * 1 cup of raw cashews, soaked for 2 hours (or boiled for 10-15       minutes)     * 4 tsp corn starch     * 2 tbsp tomato paste     * 2 tbsp fresh lemon juice     * salt and pepper    1. In a large pot, heat the coconut oil over medium heat.     2. Once heated, sauté the onion, carrots, and celery with a pinch of       salt until carrots are tender. 8-10 minutes, stirring occasionally.    3. Meanwhile make the cashew cream. Drain the cashews. In a blender add       the cashews and 1/2 cups of vegetable stock, pulse until there are no       more big chunks, slowly add in 1 1/2 cups more stock, stopping to       blend after the addition of each 1/2 cup. Once you have added 2 cups       of stock total, add the 4 tsp of corn starch to the blender. Blend on       high for 1-3 minutes until completely smooth and creamy (should not       be gritty). Set aside.    4. Once the vegetables are tender, add the mushrooms to the pot. Cook       until softened. About 4-5 minutes. You just want them to soften a       bit, but still maintain their texture.    5. Add the remaining 3 cups of vegetable stock to the pot, along with       the nori and 2 tsp salt.  Bring to a boil, reduce to a simmer, and       let summer for 20 minutes.    6. While soup is simmering, leave the skin on the potatoes and cut them       into bite-sized pieces.    7. Add potatoes to soup and cook about 13 minutes.     8. Stir in the cashew cream gently, heat uncovered for 5-8 minutes until       thickened.    9. Stir in the tomato paste and lemon juice.    10. Season with salt and pepper to taste.   11. Serve immediately & enjoy!  (Note: If the soup gets too thick, simply add a little water.)  Pace, amore e felicità!  Bailey Rae by DeeDeeBean
DeeDeeBean
DeeDeeBean This soup is a show stopper. Every dinner party I make it for, there are never any leftovers, and jaws drop when they learn that it is vegan. It's rich & creamy, hearty & satisfying.  An essential component to this soup is the cashew cream. Don't be intimidated by it, it is really simple! You can presoak your cashews for 2+ hours, or if you forget simple boil the cashews for 10-15 minutes! Creamy Cashew Chowder * 1 tbsp coconut oil * 1 sweet onion, diced * 3 carrots, peeled and sliced into 1/4 inch half moons * 3 celery stalks, sliced thin * 4 oz shiitake mushrooms, sliced very thin * 8 ounces of white button mushroom, or baby bellas, sliced into 1/4 inch slices * 2 potatoes of your choice * 2 sheets of nori, finely chopped * 5 cups of vegetable stock * 1 cup of raw cashews, soaked for 2 hours (or boiled for 10-15 minutes) * 4 tsp corn starch * 2 tbsp tomato paste * 2 tbsp fresh lemon juice * salt and pepper 1. In a large pot, heat the coconut oil over medium heat.  2. Once heated, sauté the onion, carrots, and celery with a pinch of salt until carrots are tender. 8-10 minutes, stirring occasionally. 3. Meanwhile make the cashew cream. Drain the cashews. In a blender add the cashews and 1/2 cups of vegetable stock, pulse until there are no more big chunks, slowly add in 1 1/2 cups more stock, stopping to blend after the addition of each 1/2 cup. Once you have added 2 cups of stock total, add the 4 tsp of corn starch to the blender. Blend on high for 1-3 minutes until completely smooth and creamy (should not be gritty). Set aside. 4. Once the vegetables are tender, add the mushrooms to the pot. Cook until softened. About 4-5 minutes. You just want them to soften a bit, but still maintain their texture. 5. Add the remaining 3 cups of vegetable stock to the pot, along with the nori and 2 tsp salt.  Bring to a boil, reduce to a simmer, and let summer for 20 minutes. 6. While soup is simmering, leave the skin on the potatoes and cut them into bite-sized pieces. 7. Add potatoes to soup and cook about 13 minutes.  8. Stir in the cashew cream gently, heat uncovered for 5-8 minutes until thickened. 9. Stir in the tomato paste and lemon juice.  10. Season with salt and pepper to taste. 11. Serve immediately & enjoy! (Note: If the soup gets too thick, simply add a little water.) Pace, amore e felicità! Bailey Rae
Yummy
Gotta remember this for the summer!  Fill pot with water then add a stick of salted butter and 1 cup of milk. Bring to a rapid boil. Put ears of corn in turn heat to low simmer for 5-8 minutes. It will be the best corn on the cob you have ever had !!! by beatrice
beatrice
beatrice Gotta remember this for the summer! Fill pot with water then add a stick of salted butter and 1 cup of milk. Bring to a rapid boil. Put ears of corn in turn heat to low simmer for 5-8 minutes. It will be the best corn on the cob you have ever had !!!
Recipes and Food
CORN ON THE COB!! Fill pot with water then add a stick of salted butter and 1 cup of milk. Bring to a rapid boil. Put ears of corn in turn heat to low simmer for 5-8 minutes ! It will be the best corn on the cob you have ever had !!! by 1£UV
1£UV
1£UV CORN ON THE COB!! Fill pot with water then add a stick of salted butter and 1 cup of milk. Bring to a rapid boil. Put ears of corn in turn heat to low simmer for 5-8 minutes ! It will be the best corn on the cob you have ever had !!!
Favorites
Delicious corn on the cob! Fill pot with water then add a stick of salted butter and 1 cup of milk. Bring to a rapid boil. Put ears of corn in turn heat to low simmer for 5-8 minutes ! It will be the best corn on the cob you have ever had !!! by beatrice
beatrice
beatrice Delicious corn on the cob! Fill pot with water then add a stick of salted butter and 1 cup of milk. Bring to a rapid boil. Put ears of corn in turn heat to low simmer for 5-8 minutes ! It will be the best corn on the cob you have ever had !!!
Recipes and Food
Delicious corn on the cob! Fill pot with water then add a stick of salted butter and 1 cup of milk. Bring to a rapid boil. Put ears of corn in turn heat to low simmer for 5-8 minutes ! It will be the best corn on the cob you have ever had !!! by samanthasam
samanthasam
samanthasam Delicious corn on the cob! Fill pot with water then add a stick of salted butter and 1 cup of milk. Bring to a rapid boil. Put ears of corn in turn heat to low simmer for 5-8 minutes ! It will be the best corn on the cob you have ever had !!!
side dishes
Fill pot with water then add a stick of salted butter and 1 cup of milk. Bring to a rapid boil. Put ears of corn in turn heat to low simmer for 5-8 minutes. It will be the best corn on the cob you have ever had !!! by myrna
myrna
myrna Fill pot with water then add a stick of salted butter and 1 cup of milk. Bring to a rapid boil. Put ears of corn in turn heat to low simmer for 5-8 minutes. It will be the best corn on the cob you have ever had !!!
EAT DRINK
Delicious corn on the cob! Fill pot with water then add a stick of salted butter and 1 cup of milk. Bring to a rapid boil. Put ears of corn in turn heat to low simmer for 5-8 minutes ! It will be the best corn on the cob you have ever had !!! by janna
janna
janna Delicious corn on the cob! Fill pot with water then add a stick of salted butter and 1 cup of milk. Bring to a rapid boil. Put ears of corn in turn heat to low simmer for 5-8 minutes ! It will be the best corn on the cob you have ever had !!!
get in my belly
Delicious Corn on the Cob!   Fill pot with water then add a stick of salted butter and 1 cup of milk. Bring to a rapid boil. Put ears of corn in turn heat to low simmer for 5-8 minutes ! It will be the best corn on the cob you have ever had !!! by angela may
angela may
angela may Delicious Corn on the Cob! Fill pot with water then add a stick of salted butter and 1 cup of milk. Bring to a rapid boil. Put ears of corn in turn heat to low simmer for 5-8 minutes ! It will be the best corn on the cob you have ever had !!!
Favorites
CORN ON THE COB!!  Fill pot with water then add a stick of salted butter and 1 cup of milk. Bring to a rapid boil. Put ears of corn in turn heat to low simmer for 5-8 minutes ! It will be the best corn on the cob you have ever had !!! This is worth a try! by anna.g.lee
anna.g.lee
anna.g.lee CORN ON THE COB!! Fill pot with water then add a stick of salted butter and 1 cup of milk. Bring to a rapid boil. Put ears of corn in turn heat to low simmer for 5-8 minutes ! It will be the best corn on the cob you have ever had !!! This is worth a try!
Favorites
R!! DELICIOUS CORN ON THE COB - Fill pot with water then add a stick of salted butter and 1 cup of milk. Bring to a rapid boil. Put ears of corn in turn heat to low simmer for 5-8 minutes. It will be the best corn on the cob you have ever had !!! - baconcheeseburger-sundays by samanthasam
samanthasam
samanthasam R!! DELICIOUS CORN ON THE COB - Fill pot with water then add a stick of salted butter and 1 cup of milk. Bring to a rapid boil. Put ears of corn in turn heat to low simmer for 5-8 minutes. It will be the best corn on the cob you have ever had !!! - baconcheeseburger-sundays
side dishes
CORN ON THE COB!!  Fill pot with water then add a stick of salted butter and 1 cup of milk. Bring to a rapid boil. Put ears of corn in turn heat to low simmer for 5-8 minutes ! It will be the best corn on the cob you have ever had !!! by beatrice
beatrice
beatrice CORN ON THE COB!! Fill pot with water then add a stick of salted butter and 1 cup of milk. Bring to a rapid boil. Put ears of corn in turn heat to low simmer for 5-8 minutes ! It will be the best corn on the cob you have ever had !!!
Recipes and Food
Best Corn On The Cob: Fill pot with water then add a stick of salted butter and 1 cup of milk. Bring to a rapid boil. Put ears of corn in turn heat to low simmer for 5-8 minutes. It will be the best corn on the cob you have ever had!!!! by TamidP
TamidP
TamidP Best Corn On The Cob: Fill pot with water then add a stick of salted butter and 1 cup of milk. Bring to a rapid boil. Put ears of corn in turn heat to low simmer for 5-8 minutes. It will be the best corn on the cob you have ever had!!!!
Food n' Recipes
Delicious Corn on the Cob! Fill pot with water then add a stick of salted butter and 1 cup of milk. Bring to a rapid boil. Put ears of corn in turn heat to low simmer for 5-8 minutes ! It will be the best corn on the cob you have ever had !!! by samanthasam
samanthasam
samanthasam Delicious Corn on the Cob! Fill pot with water then add a stick of salted butter and 1 cup of milk. Bring to a rapid boil. Put ears of corn in turn heat to low simmer for 5-8 minutes ! It will be the best corn on the cob you have ever had !!!
side dishes
Easy Creamy Caramel Sauce: 3/4 cup butter~1 1/2 cups light brown sugar, firmly packed~2 tablespoons water~1/4 teaspoon salt~3/4 cup evaporated milk~1 tablespoon vanilla extract. Add butter, brown sugar, water, and salt to medium saucepan and heat over medium heat, stirring until butter melts. Bring to boil for 3 to 5 minutes (it will bubble a lot!) depending upon thickness desired, stirring occasionally. Remove from heat and stir in evaporated milk and vanilla. by gena
gena
gena Easy Creamy Caramel Sauce: 3/4 cup butter~1 1/2 cups light brown sugar, firmly packed~2 tablespoons water~1/4 teaspoon salt~3/4 cup evaporated milk~1 tablespoon vanilla extract. Add butter, brown sugar, water, and salt to medium saucepan and heat over medium heat, stirring until butter melts. Bring to boil for 3 to 5 minutes (it will bubble a lot!) depending upon thickness desired, stirring occasionally. Remove from heat and stir in evaporated milk and vanilla.
breakfast
CORN ON THE COB...   I'm told this recipe will be the best corn on the cob you have ever had!...  Fill pot with water.  Add a stick of salted butter, and 1 cup of milk. Bring to a rapid boil. Put ears of corn in.  Turn heat to low.  Simmer for 5-8 minutes. by beatrice
beatrice
beatrice CORN ON THE COB... I'm told this recipe will be the best corn on the cob you have ever had!... Fill pot with water. Add a stick of salted butter, and 1 cup of milk. Bring to a rapid boil. Put ears of corn in. Turn heat to low. Simmer for 5-8 minutes.
Recipes and Food
Fill pot with water then add a stick of salted butter and 1 cup of milk. Bring to a rapid boil. Put ears of corn in turn heat to low simmer for 5-8 minutes. It will be the best corn on the cob you have ever had. Well alright then by samanthasam
samanthasam
samanthasam Fill pot with water then add a stick of salted butter and 1 cup of milk. Bring to a rapid boil. Put ears of corn in turn heat to low simmer for 5-8 minutes. It will be the best corn on the cob you have ever had. Well alright then
side dishes
Eel Sauce recipe!! 6 tbsps soy sauce, 4 tbsps mirin, 2 tbsps brown sugar, dash of rice wine vinegar Combine ingredients in a small saucepan and bring to boil. Let boil for a minute or so and reduce to simmer until slightly thickened. Let cool (it will thicken some more, so don’t boil it down too much). by sheryl
sheryl
sheryl Eel Sauce recipe!! 6 tbsps soy sauce, 4 tbsps mirin, 2 tbsps brown sugar, dash of rice wine vinegar Combine ingredients in a small saucepan and bring to boil. Let boil for a minute or so and reduce to simmer until slightly thickened. Let cool (it will thicken some more, so don’t boil it down too much).
yummy delicious
Vegan 'Buffalo wing' sushi- brilliant. Even more brilliant? I would add Thin strips of celery and a little cilantro. That's me- EG! * 1 block of tempeh * 1 tbsp EVOO, extra virgin olive oil * 1 cup of your favorite jarred buffalo, or homemade vegan buffalo sauce * 4 cups of sushi rice, cooked (about 1 1/2 cups uncooked) - I use about 1 cup of rice per roll (recipe here) * 4 sheets of nori (seaweed paper) 1. Prepare rice according to package directions, or follow my recipe for the perfect rice. 2. Slice tempeh the long way to create long slices, slice fairly thin. 3. In a skillet over medium high, heat EVOO. Once hot, add tempeh. Brown on either die util golden brown, about 3-4 minutes per side. 4. Once tempeh is browned, set on paper towels to remove any access oil. Remove any remaining EVOO from skillet. 5. Return skillet to heat, place tempeh back into skillet, and add buffalo sauce. Bring to a boil. reduce heat to medium-low and simmer until sauce has thickened and sticks to tempeh strips. Occasionally and gently toss to coat while reducing the sauce. 6. Remove from heat set aside and let cool for a few minutes.  7. Once tempeh is cooled and rice is ready, assemble sushi rolls placing the tempeh in the center. 8. Serve immediately or chill in refrigerator. Serve & enjoy with my creamy vegan ranch dressing. Pace, amore e felicità! Bailey Rae by eluthrea
eluthrea
eluthrea Vegan 'Buffalo wing' sushi- brilliant. Even more brilliant? I would add Thin strips of celery and a little cilantro. That's me- EG! * 1 block of tempeh * 1 tbsp EVOO, extra virgin olive oil * 1 cup of your favorite jarred buffalo, or homemade vegan buffalo sauce * 4 cups of sushi rice, cooked (about 1 1/2 cups uncooked) - I use about 1 cup of rice per roll (recipe here) * 4 sheets of nori (seaweed paper) 1. Prepare rice according to package directions, or follow my recipe for the perfect rice. 2. Slice tempeh the long way to create long slices, slice fairly thin. 3. In a skillet over medium high, heat EVOO. Once hot, add tempeh. Brown on either die util golden brown, about 3-4 minutes per side. 4. Once tempeh is browned, set on paper towels to remove any access oil. Remove any remaining EVOO from skillet. 5. Return skillet to heat, place tempeh back into skillet, and add buffalo sauce. Bring to a boil. reduce heat to medium-low and simmer until sauce has thickened and sticks to tempeh strips. Occasionally and gently toss to coat while reducing the sauce. 6. Remove from heat set aside and let cool for a few minutes.  7. Once tempeh is cooled and rice is ready, assemble sushi rolls placing the tempeh in the center. 8. Serve immediately or chill in refrigerator. Serve & enjoy with my creamy vegan ranch dressing. Pace, amore e felicità! Bailey Rae
recipe
Homemade Pumpkin Butter: 1 can (29 ounces) pumpkin puree, 1 cup brown sugar, 3/4 cup water, 2 tsp vanilla extract, 1 tsp cinnamon, 1 tsp ground ginger, 1 tsp ground nutmeg, 1/8 tsp all spice. Heat all ingred. in pan over med. heat & bring to a boil. Lower heat to low & simmer for 45 mins, stirring frequently. Remove from stove, cool and store in airtight container in refrig. Enjoy! by tammy
tammy
tammy Homemade Pumpkin Butter: 1 can (29 ounces) pumpkin puree, 1 cup brown sugar, 3/4 cup water, 2 tsp vanilla extract, 1 tsp cinnamon, 1 tsp ground ginger, 1 tsp ground nutmeg, 1/8 tsp all spice. Heat all ingred. in pan over med. heat & bring to a boil. Lower heat to low & simmer for 45 mins, stirring frequently. Remove from stove, cool and store in airtight container in refrig. Enjoy!
I LOVE Fall