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papo

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6d
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Pavlína Petrželková
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greek yogurt, grapefruit, basil

folicular

8 Pins

vyskúšané

8 Pins
15min · 1 serving Ingredients: • 2 tbsp. evoo or avocado oil • 4-5 cloves garlic, minced • 1 large shallot (or 3-4 small, about 3/4 c. after dicing) • 2-3 sprigs of rosemary (depending on how strong you want the flavor) • 3 c. vegetable broth • 2 lbs russet potatoes (about 3-4 potatoes), peeled & diced • 1 15 oz. can of cannellini beans, rinsed & drained • salt & pepper to taste • fresh rosemary, thyme, or parsley for garnish Instructions: 1. In a large pot, heat oil over medium heat. 2. Add garlic and rosemary & cook for a minute. 3. Add the potatoes, salt & pepper, and broth. Then add the beans. Bring to a boil, reduce to a simmer, and allow the potatoes to cook until fork tender (about 15-20 minutes) 4. Transfer soup to a blender (or use an immersion blender) and blend
I wanna preface this by saying I LOVE SOY BEAN TOFU❣️Tofu has been enjoyed by some of the healthiest humans for thousands of years, it’s deliiiicious, nutritious, affordable and so so versatile. And as long as you’re a generally healthy adult without any special medical conditions, soy beans are nothing but beneficial in soooo many ways. 🙅🏻 🫘TO MAKE: Soak any beans/legumes you wanna use overnight Drain, add fresh water and blend. I’ve tested with different beans and simplified to this measurement- dry beans to fresh water 1:2 by VOLUME (not weight, no need for a kitchen scale) meaning 1 cup dry beans to 2 cup water, or any other container you use to measure Cook down till the mixture solidifies and transfer to a Tupperware and let it set in the fridge. by @veganbunnyelle

mixer

20 Pins

sladke

15 Pins
A delicious and easy breakfast recipe
If I ever open a restaurant, this Crispy Rice Salad with Gochujang Mushrooms will go straight on the menu; it's that delicious! You can easily make it at home using leftover rice, spicy marinated mushrooms, and a creamy peanut sauce.

rura

22 Pins