Nisha tries making other vegan bloggers’ recipes скачать в хорошем качестве

Nisha tries making other vegan bloggers’ recipes

This week I’m trying out some recipes from some of my fellow vegan bloggers! Check out their amazing work and recipes below :) Jenné / Sweet Potato Soul Cookbook: https://sweetpotatosoul.com/sweet-pot... YouTube: ‪@SweetPotatoSoul‬ Instagram:   / sweetpotatosoul   Brandi / The Vegan 8 Cookbook: https://thevegan8.com/the-vegan-8-coo... Blog: https://thevegan8.com/ Instagram:   / thevegan8   Youtube: ‪@Thevegan8Recipes‬ Joanne / The Korean Vegan Blog: https://thekoreanvegan.com/ Instagram:   / the.korean.vegan   ---------------------------------------------------------------------------------------------------------- The Korean Vegan's KKAMPOONG TOFU (SPICY & CRUNCHY GARLIC TOFU) https://thekoreanvegan.com/spicy-crun... ---------------------------------------------------------------------------------------------------------- Sweet Potato Soul's SWEET POTATO PANCAKES https://sweetpotatosoul.com/2016/04/v... ---------------------------------------------------------------------------------------------------------- FOOL ‘EM “CREAM CHEESE” SPINACH-ARTICHOKE DIP (from The Vegan 8 cookbook, shared with author’s permission) 1/2 cup (80g) finely diced yellow onion 3 large garlic cloves, minced (10g) 10 ounces fresh spinach, chopped into smaller pieces 1 (14-ounce) can artichoke hearts, drained well 1 cup (240g) plain, unsweetened dairy-free yogurt (Brandi recommends So Delicious unsweetened coconut yogurt; does not recommend low-fat or almond yogurt) 1 1/2 TBSP (23g) distilled white vinegar 1/2 cup (75g) raw, unsalted cashews 1/2 tsp (3g) fine salt 1/2 tsp (2g) ground black pepper 1/2 packed cup (110g) cooked, peeled Yukon Gold potato OPTIONAL: red pepper flakes, for garnish, pita chips or veggies for serving 1. Add the onion, garlic, and 5 TBSP (75g) water to a small pan over medium-low heat. Bring to a simmer, and cook 5 to 8 minutes or until tender, stirring occasionally. 2. Add the spinach to the pan in small batches, stirring and tossing the spinach until it is well cooked and wilted before adding the next batch. Repeat until all the spinach is cooked well. This will take about 10 minutes. Turn the heat off. 3. Preheat the oven to 375F (190C). 4. Roughly chop the artichokes into quarters. This will release lots of liquid, so drain the excess. Squeeze out the excess liquid so it doesn’t end up watery. Add the artichokes to the cooked spinach mixture, and set aside. 5. Add the yogurt, vinegar, cashews, salt, and pepper to a high-powered blender or food processor. Add the potato to the blender, blend on high until completely. smooth. Scrape the sides if needed, and blend once more. Pour over the spinach and artichoke mixture and stir to combine well. 1. NOTE: if you don’t have a high powered blender like a Vitamix, you’ll need to soak your cashews in warm water overnight, and then drain, rinse, and proceed. 6. Pour the mixture into a 9-inch cast-iron skillet, pie dish, or an 8-inch square baking dish. Bake for 25 minutes or until the top looks firm and set and is bubbly. Let cool for 5 to 10 minutes. For a kick, add some red pepper flakes on top before serving with pita chips or veggies.