Let's use more zucchini! These zucchini bread muffins are also vegan although you'd never know! The banana and a touch of xanthan gum takes the place of eggs, and add a hint of sweetness as well! Full recipe is in the link in my profile! #zucchini#summer#recipe#cooking#toomuchzucchini
What do you do with way too much zucchini? Make zucchini chips! Thinly slice zucchini and top with oil, salt, garlic powder, and cayenne pepper. Bake at 250 degrees for about an hour until they get crispy! #zucchini#cooking#easyrecipes
Attempting an Instant Pot hot sauce recipe tonight!
• 2 cups cherry tomatoes • 2 carrots • 1 small onion • 1.5 cups habaneros • 4 cloves garlic • 1 cup rice vinegar • 1 cup water • 1/2 cup Mustard • 1/2 tsp xanthan gum
Chop the carrots, onion, garlic and habaneros. They don't have to be super fine. Sauté the onions in the instant pot until translucent. Add everything and set to high pressure for 4 minutes. Let the pressure come down naturally, or you'll get a room full of capsaicin and you will regret it. Blend with an immersion blender.
In case you were ever wondering what vegetarians eat for Thanksgiving, here you go! From top left: mashed potatoes, Brussels Sprouts, Seitan loaf, cornbread, quinoa salad, mushroom gravy, pumpkin curry soup, sweet potatoes, cranberry sauce, stuffing, stuffed mushrooms, fruit. #thanksgiving#cooking#vegetarian#vegan#feast
The Oregon pizza had vegan sausage mountains covered in pesto and Serrano peppers, Eastern Oregon was a cashew cream topped with hazelnuts and artichoke hearts, and the rivers and Crater Lake were blue-colored cashew cream! #pizza#cooking#vegan#oregon