Vegan Pomegranate Chocolate Tart - Best Served Vegan

4-Ingredient Pomegranate Glazed Salmon

The easiest 4-Ingredient Pomegranate Glazed Salmon you will ever make.

Pomegranate and Pear Crostini Appetizers | Good Life Eats®

Pomegranate Pear Crostini appetizers are simple and don't need special serving utensils making this pear and pomegranate appetizer perfect for holiday parties.

Vegan Pumpkin Mousse Pie

This vegan pumpkin mousse pie is the most perfect and easy fall dessert. Perfect for Thanksgiving. The filling is no bake and fool-proof.

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The best vegan recipes. From scratch vegan cooking and vegan baking from Isa Chandra Moskowitz.

Vegan Wild Mushroom Puff Pastry Roast — Seis Kamimura

Golden, flaky vegan puff pastry filled with savory maitake, beech, and bunapi mushrooms, fresh herbs, garlic, and white miso. An elegant plant-based entrée perfect for holidays, dinner parties, or cozy autumn evenings.

No-Fuss Fruit Tart

This is perhaps one of the most useful puddings you can have in your repertoire. Not that it is the job of a pudding to be useful: a pudding exists merely to delight. Still, dinner does need to be made, even when there’s precious little time for it and that should be a delight, too. So here’s the deal: there is pitifully little work to be done to make this berry-dazzler of a tart, and enormous pleasure to be derived from its consumption.

Frosted Cinnamon Roll Pop Tarts Review - Brookie’s Blog

you know, i wouldn’t consider myself a pop tart connoisseur, but i do like to try some of the more “out there” flavors that still seem reasonably appealing. ...

Sheet-Pan Hazelnut Breakfast Tart

A decadent, holiday-worthy, make-ahead breakfast that’ll feed a crowd? Look no further than this kringle-inspired hazelnut breakfast tart.

Blackberry Galette

This is really a free-form pizza-like tart, which I made for the first time while we were doing the photography for How To Be A Domestic Goddess. We happened to have some polenta pastry left over and some spare blackberries in the fridge and I, suddenly rebelling against the planning and rule-following necessary to get all the food photographed, played around. This was the result. And really, you could use any fruit. I'd stick with the polenta or cornmeal pastry only because nothing soaks up the fruit's juices better without going soggy.

Burnt Onion and Aubergine Dip

I get many requests for this decidedly brown dip of silky savouriness, the first recipe in my chapter A Loving Defence of Brown Food in Cook, Eat, Repeat, so creamy that you would never guess it’s actually dairy-free and, indeed, vegan. True, anyone in the habit of changing nappies regularly might not find it the most appetising of sights, but one taste of it — full of rich, deep smokiness — and even those not immediately attracted come back for more. I’ve called it a dip, but actually it lends itself as well to a spread on toast or a sauce for pasta; in this latter case, you’ll need to mix in some of the starchy pasta water when you toss the pasta with it, and I like to add some chilli flakes and a little extra squeeze of lemon, too. But as a dip, it is luscious, and if I have a lot of people round, I serve the Beetroot and Chickpea Dip and the Coriander and Jalapeño Salsa alongside; the pink, green and muted ochre like tonally-tinkered-with traffic lights on the table. But it’s a sensational solo act, so there is no need to add anything alongside save for some tortilla chips (if you can get blue corn ones, I urge you to) or whatever else you want to dip into it. If you don't have a baking tray large enough for all the aubergines and onions and need to use two, then be prepared for the cooking time to be longer, and swap the trays around in the oven after about 40 minutes. And if at all possible, I recommend using 3 aubergines as stipulated below, rather than say 2 that come to the same total weight. Obviously, if that choice isn't open to you, it does work with 2, but you will need to cut them into long quarters.

Green Seed Vegan | Plant-Based Fast Casual in Houston

Fresh, soy-free, unprocessed vegan food in Houston. Smoothies, paninis & cold-pressed juices crafted to nourish and energize—only at Green Seed Vegan.

Cocoa Oatmeal Muffins

Tender and sweet, these Cocoa Oatmeal Muffins make a special breakfast treat or after school snack. Mini chocolate chips add to the chocolate flavor!

Peach Melba Pavlova

My Peach Melba Pavlova is a dream of a dessert: crisp-edged meringue with a marshmallow centre, spread with softly whipped cream, covered with golden peach wedges and drizzled with a sauce of pureed raspberries, then custard. The custard is an unconventional touch, to be sure, but you have the yolks over from making the pavlova and just one taste of the completed creation will ensure you won’t regret the extra effort! I like to make the pavlova base and the custard a day ahead. Keep the pavlova in airtight container in a cool place as humidity is the enemy of meringue (if I’m not using my oven further, I wait till both pav and oven are cold, and stash the pav base in it, making sure I’ve left a Post-It Note on the oven to tell anyone, my forgetful self included, not to switch it on!) and, once the covered custard is cool, store it safely in the fridge.

Vegetarian Stuffed Pumpkins - Occasionally Eggs

This stuffed pumpkin recipe uses smaller winter squashes for a perfect holiday dinner. Filled with a flavourful rice and vegetable mixture.

11 Satisfying Paella Recipes

Try these Spanish paella recipes that stew rice with seafood and a variety of other proteins. Authentic paella Valenciana is a must try, and we have vegetarian and less traditional variations.

Chocolate-Dipped Hazelnut Caramel Squares

Chocolate-Dipped Hazelnut Caramel Squares Recipe