Recipe: _____ about 1 1/2 lbs, 1 cup flour, 1 tsp olive oil, 1 tsp kosher salt, pepper, 1/2 cup vegan pesto 1 In a large pot cover potatoes with cold water, bring to a boil, then simmer 30 min till fork tender, drain, peal skin off with fork while still warm 2 On work surface put potato through a ricer (preferred method) or mash, spread riced potato out, wait 5 min till less hot, then sprinkle with salt/pepper gently combine using hands or bench scraper. Give a taste, adjust till it taste good to you 3 Next add flour a bit at a time ,drizzle in oil, gently working it into a dough. Fold the dough in overlapping layers...
Recipe: * 3 tbs of olive oil or oil of choice * 2 cups of grinned tempeh * 1 tsp of garlic powder * 1 1/2 tsp of hot mexican style chili powder * 1/2 tsp of cumin * 1/2 tsp of liquid smoke * Salt/pepper to taste
1. Place all ingredients in a pan on medium-low heat. Cook for 7-10 minutes or until golden.
2. Serve with our Avocado Basil Dip & some warm tortillas!
3. Enjoy!
Recipe: Ingredients 1 head of cauliflower⠀ 1 to 1 1/2 cups of flour⠀ 1 vegan egg⠀ Salt⠀ Garlic powder⠀ Red pepper flakes⠀ 1 tsp olive oil⠀ 1 tsp vegan butter⠀⠀ Method⠀ Preheat oven to 400F. Wash and chop cauliflower into big chunks. Bake in the oven for 20 minutes to roast. In a high speed blender add the cauliflower and blend until smooth. It will be a little bit fibrous but the consistency should look smooth and almost resemble mashed potatoes. Then take about 1/2 cup of flour and put some in a small circle on a clean surface. Add about half of the blended cauliflower and begin to mix. It will be sticky at first. Then flatten out and...
