These oven pancakes are also known as Dutch Babies, German Pancakes a Bismarck or a Dutch Puff. They require everyday ingredients and are ready in just 25 minutes. They are great for breakfast, brunch or even dessert.
Berries and Lemon Curd are the best combination.
The best way to eat them is with berries, jam, maple syrup, and whipped cream. I made a vegan lemon curd to go with it and it was so delicious. For the lemon curd, I used turmeric for color purpose but you can totally skip it or use food coloring. My version requires 3 eggs but you can totally replace the eggs using 1 tablespoon of vinegar along with 1 teaspoon of baking soda for each egg.
These Vegan Puerto Rican Tacos are the vegan variation of Puerto Rican emapanadillas or empanadas. These tacos are very popular in Puerto Rico and you can find them everywhere.
Vegan Puerto Rican Tacos
When you visit Puerto Rico and drive any direction on the island, you’ll find food trucks, roadside stalls, and small kiosks serving a selection of Puerto Rican street food or “frituras”.
Delicious Red Lentil Pasta, tossed with rich sun-dried tomato pesto and veggies, and topped with vegan mozzarella — it makes a nutritious, comforting and healthy dinner.
Because sometime we need something hearty and comforting , especially during winter. This lentil pasta is a flavorful dish perfect for meal prepping, a dinner date with your loved ones or just to share it with the family. It’s packed with plant-based protein, iron and a hearty delicious flavor. What I love about this pasta is that is very filling, nutritious and so simple to make.
These cupcakes are moist, delicious and packed with natural chocolate flavor. The recipe calls for simple ingredients and is really easy to follow.
If you don’t like amaretto feel free to replace it with almond or vanilla.
For best results use natural cacao powder and buttermilk. I made my buttermilk using almond milk but you can totally use your favorite kind of milk. The amaretto gives this recipe a decadent flavor that you won’t resits.
Vegan creamy chickpea rotini carbonara that it’s naturally gluten-free, healthy, comforting, easy to make and so delicious.
Skillet pasta is my favorite way to make my pasta recipes. Using cast iron skillets has so many benefits, you can read about it on a previous post. I made a vegan cashew cheese sauce that turned out amazing. We tried cashew shredded cheese for the first time, and we loved it.
Ingredients
As you must know the traditional carborana requires the use of eggs, so I replaced them for chickpea eggs. Chickpea eggs are so easy to make, and they have an eggy consistency that works perfectly.
Chickpea Flour
For this carbonara, I replace the meat for mushrooms. I used Baby Bella mushrooms, but any mushroom will work. Also, if you don’t like mushrooms you can totally replace it for sun dried tomatoes.
The chickpea rotini is so delicious and naturally gluten-free just make sure you follow the instruction on the box. Overcooked pasta doesn’t taste good at all. I love baking my pastas because it enhances the flavors. If you haven’t tried it, I totally recommend it.
Serve with salad
If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!
Here’s the recipe:
Vegan Chickpea Rotini Carbonara Skillet
4 servings
Ingredients:
8oz Chickpea Rotini
5 Baby Bella Mushrooms
1 -½ Liquid Smoke
½ Zucchini, sliced
¼ cup White Onion, chopped
1 Garlic Clove, peeled and chopped
2 Vegan Chickpea Eggs (1 TBS of Chickpea Flor + 3 TBS of water for each egg)
2 cups Almond Milk
3 TBS Nutritional Yeast
½ TSP Salt
Dash of Pepper
1 bag 8oz Cashew Shredded Cheese
Instructions:
1. Cook pasta according to the package instructions.
2. Slice mushroom, soak with liquid smoke and set aside.
3. Slice zucchini and set aside.
4. Chop onion set aside.
5. Peeled garlic clove and chop.
6. Prepare your vegan eggs.
7. Sauté mushrooms over medium heat for about 3-4 minutes to enhance the smoky flavor, set aside.
8. Inside a blender or food processor, mix vegan eggs, almond milk, nutritional yeast, salt and pepper. Blend until well incorporated.
9.Pour mixture inside a skillet over medium high heat. Add cashew shredded cheese and stir until incorporated.
10. Cook for about 8 to 10 minutes until mixture thickens to a sauce consistency. If the sauce it’s too thin add more cheese or cook longer.
11. Add cooked pasta and fold into sauce. Add mushrooms and zucchini. Bake pasta over 350 degrees for 8 to 10 minutes.
