15oz can cannellini beans, rinsed and drained
1/4 cup oil
1 chipotle pepper
2 cloves garlic
2 tbsp water
1 tbsp lemon juice
3/4 tsp sea salt
1/2 tsp freshly ground pepper
1/2 tsp chipotle powder
In an food processor or immersion blender, process all ingredients until smooth.
Wednesday, October 21, 2015
Tuesday, October 20, 2015
Vegan Chocolate Cheesecake Iced Latte
1 cup Silk chocolate almond milk
3 tbsp Tofutti cream cheese
2 tbsp sugar
ice for serving
Process almond milk and cream cheese until smooth. Blend in sugar. Serve in a tall glass with ice.
3 tbsp Tofutti cream cheese
2 tbsp sugar
ice for serving
Process almond milk and cream cheese until smooth. Blend in sugar. Serve in a tall glass with ice.
Friday, October 9, 2015
Vegan Tomato Rice
2 cups uncooked rice
1 - 1 1/2 tsp garlic salt
1/2 tsp freshly ground pepper (about 25 turns)
2 tsp olive oil
12 grape tomatoes or one large tomato, top and bottom stems removed (3 ounces)
In a rice cooker, scoop in two cups of rice and fill to water level indicated. Remove 6 tablespoons of water for the liquid amount of tomato. Add garlic salt, pepper, oil, and mix well. Stir in tomatoes. Steam in rice cooker until done. Mix cooked rice well.
Altered from https://www.youtube.com/watch?v=8EgO8AoMUos
1 - 1 1/2 tsp garlic salt
1/2 tsp freshly ground pepper (about 25 turns)
2 tsp olive oil
12 grape tomatoes or one large tomato, top and bottom stems removed (3 ounces)
In a rice cooker, scoop in two cups of rice and fill to water level indicated. Remove 6 tablespoons of water for the liquid amount of tomato. Add garlic salt, pepper, oil, and mix well. Stir in tomatoes. Steam in rice cooker until done. Mix cooked rice well.
Altered from https://www.youtube.com/watch?v=8EgO8AoMUos
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