vegansplendor.blogspot.com

Vegan Splendor

Vegan spirit cooking: Using imagination, creativity and everything in the cupboard to create simply delicious vegan cuisine. Sunday, February 10, 2013. Farfalle with Vegan Brown Butter, Arugula and Pine Nuts. 1/4 cup extra-****** olive oil. 1 large lemon, zested and juiced. 1/2 teaspoon freshly ground black pepper. 1 pound pasta (Farfalle, Penne Rigate, work well). 1/2 stick (1/4 cup) vegan butter, cut into 1/2-inch pieces, at room temperature. 4 cups baby arugula. 1 cup cherry or grape tomatoes, halved.

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Vegan spirit cooking: Using imagination, creativity and everything in the cupboard to create simply delicious vegan cuisine. Sunday, February 10, 2013. Farfalle with Vegan Brown Butter, Arugula and Pine Nuts. 1/4 cup extra-****** olive oil. 1 large lemon, zested and juiced. 1/2 teaspoon freshly ground black pepper. 1 pound pasta (Farfalle, Penne Rigate, work well). 1/2 stick (1/4 cup) vegan butter, cut into 1/2-inch pieces, at room temperature. 4 cups baby arugula. 1 cup cherry or grape tomatoes, halved.

<META> KEYWORDS

1 vegan splendor

2 ingredients

3 dressing

4 2 teaspoons salt

5 pasta

6 directions

7 bon appétit

8 posted by

9 carol

10 3 comments

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vegan splendor,ingredients,dressing,2 teaspoons salt,pasta,directions,bon appétit,posted by,carol,3 comments,email this,blogthis,share to twitter,share to facebook,share to pinterest,2 avocados diced,2 comments,vegan lentil tacos,1 tsp cumin,1 tsp oregano

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Vegan Splendor | vegansplendor.blogspot.com Reviews

https://vegansplendor.blogspot.com

Vegan spirit cooking: Using imagination, creativity and everything in the cupboard to create simply delicious vegan cuisine. Sunday, February 10, 2013. Farfalle with Vegan Brown Butter, Arugula and Pine Nuts. 1/4 cup extra-****** olive oil. 1 large lemon, zested and juiced. 1/2 teaspoon freshly ground black pepper. 1 pound pasta (Farfalle, Penne Rigate, work well). 1/2 stick (1/4 cup) vegan butter, cut into 1/2-inch pieces, at room temperature. 4 cups baby arugula. 1 cup cherry or grape tomatoes, halved.

INTERNAL PAGES

vegansplendor.blogspot.com

1

Vegan Splendor: Farfalle with Vegan Brown Butter, Arugula & Pine Nuts

http://vegansplendor.blogspot.com/2013/02/farfalle-with-vegan-brown-butter.html

Vegan spirit cooking: Using imagination, creativity and everything in the cupboard to create simply delicious vegan cuisine. Sunday, February 10, 2013. Farfalle with Vegan Brown Butter, Arugula and Pine Nuts. 1/4 cup extra-virgin olive oil. 1 large lemon, zested and juiced. 1/2 teaspoon freshly ground black pepper. 1 pound pasta (Farfalle, Penne Rigate, work well). 1/2 stick (1/4 cup) vegan butter, cut into 1/2-inch pieces, at room temperature. 4 cups baby arugula. 1 cup cherry or grape tomatoes, halved.

2

Vegan Splendor: Cinnamon-Espresso Chocolate Chip Cookies

http://vegansplendor.blogspot.com/2012/12/cinnamon-espresso-chocolate-chip-cookies.html

Vegan spirit cooking: Using imagination, creativity and everything in the cupboard to create simply delicious vegan cuisine. Sunday, December 30, 2012. Cinnamon-Espresso Chocolate Chip Cookies. 2 cups all-purpose flour. 1/2 teaspoon baking powder. 3/4 teaspoon ground cinnamon. 1 cup vegan margarine. 3 tablespoons instant espresso powder. 1 cup powdered sugar. 1/2 cup packed brown sugar. 15 cups semisweet chocolate chips (dairy-free). About 1/4 cup granulated sugar for sprinkling. Scoop about 2 tablespoon...

3

Vegan Splendor: January 2012

http://vegansplendor.blogspot.com/2012_01_01_archive.html

Vegan spirit cooking: Using imagination, creativity and everything in the cupboard to create simply delicious vegan cuisine. Thursday, January 26, 2012. Vegan Barley Vegetable Casserole. Do you ever look for a way to incorporate some greens into a tasty and delicious casserole? 1 small uncooked onion(s), chopped. 1 clove(s) (medium) garlic clove(s), minced. 2 cup(s) frozen corn kernels, thawed and drained. 3 cup(s) uncooked Swiss chard, thick stems removed, coarsely chopped. 1 teaspoon ground cumin.

4

Vegan Splendor: Vegan Butternut Squash Mac & Cheeze

http://vegansplendor.blogspot.com/2012/12/vegan-butternut-squash-mac-cheeze.html

Vegan spirit cooking: Using imagination, creativity and everything in the cupboard to create simply delicious vegan cuisine. Sunday, December 30, 2012. Vegan Butternut Squash Mac and Cheeze. 1 fresh butternut squash* (peeled and chopped into large chunks). Extra virgin olive oil. 3/4 cup raw cashews (soaked for two hours). 1/2 cup veggie broth. 1/2 tsp onion powder. 2 tbsp fresh lemon juice. 1/2 cup nutritional yeast. 2 tsp Dijon mustard. 1/2-1 tsp kosher salt (to taste) and ground black pepper, to taste.

5

Vegan Splendor: Vegan Lentil Tacos

http://vegansplendor.blogspot.com/2012/12/vegan-lentil-tacos_30.html

Vegan spirit cooking: Using imagination, creativity and everything in the cupboard to create simply delicious vegan cuisine. Sunday, December 30, 2012. These hearty, spicy lentil tacos have become our new favorite Mexican treat. Whether in a soft shell, hard shell or used as a base for a delicious Tostada or Burrito, this lentil taco meat can't be beat. Give it a try and judge for yourself. I promise you won't be disappointed. 1 cup brown lentils, rinsed and picked over. 1 medium yellow onion, diced.

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Vegan Splendor

Vegan spirit cooking: Using imagination, creativity and everything in the cupboard to create simply delicious vegan cuisine. Sunday, February 10, 2013. Farfalle with Vegan Brown Butter, Arugula and Pine Nuts. 1/4 cup extra-virgin olive oil. 1 large lemon, zested and juiced. 1/2 teaspoon freshly ground black pepper. 1 pound pasta (Farfalle, Penne Rigate, work well). 1/2 stick (1/4 cup) vegan butter, cut into 1/2-inch pieces, at room temperature. 4 cups baby arugula. 1 cup cherry or grape tomatoes, halved.

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