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making family-favorite recipes vegan and allergy-friendly

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      • Cookies
    • Main Dishes
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Banana-Free

Easy Vegan Jello Shots

February 7, 2021 //  by Meggan Leal//  Leave a Comment

Vegan jello shots are just as delicious as the non-vegan version, but without the cartilage! And this recipe is super simple with only two pre-made ingredients.

What are jello shots?

Jello shots are alcoholic cocktails made with a gelling agent added. This causes the chilled shots to become semi-solid and extra fun to slurp up!

Is there an added nutritional value? I mean, maybe a little protein..? But these are supposed to be fun, not healthy. So don’t come into this recipe thinking I’m going to give you the fountain of youth or heal your gut or anything.

This is purely for funsies. Vegan funsies.

Jell-O isn’t vegan??

No, no it is not.

Traditional Jell-O shots are made with gelatin. Gelatin isn’t vegan, so we are going to get rid of that and swap it for something animal-free.

Gelatin (or gelatine for non-Americans) is made by boiling the connective tissues (skin, tendons, cartilage, etc.) of animals. It gels once it comes to room temperature and is the base for the Jell-O brand’s variety of gels.

It’s usually made from pork, with some kosher varieties made exclusively from beef.

So no, it’s not vegan at all.

What can we use to make it vegan?

Thankfully, there are a few options for gelling things that are vegan-friendly!

The two main ones are both made from seaweed:

Agar agar – This is used heavily in the vegan baking world for substituting gelatin in things like marshmallows, mirror glaze, and and even as an egg sub.

It is also the easiest to find in your local market. I use the Telephone Brand because I can find it!

Carrageenan – This is mostly used in vegan cheese-making because it gives a more dairy-like texture to the cheese than agar does. It has a creamier mouthfeel, and can set up firmer.

You’ll want kappa carrageenan rather than iota carrageenan. It is harder to find in person, but can easily be obtained online.

What about vegan alcohol?

The good news is that pretty much every unflavored hard liquor out there is vegan. That means you’ve got your choice of these main guys, plus lots more:

Vodka
Rum
Whisky
Gin
Brandy
Tequila

The problem comes when you start going for flavored varieties – especially those containing ‘cream’.

Wines are also problematic because many are filtered using egg whites or gelatin made from fish bladders (isinglass). They can also have milk sugar (lactose) added for sweetness.

So if you want to use wine in your vegan jello shots, you’ll need to do a little research to find one that fits the bill.

Barnivore is a really wonderful website that has a directory of alcohols and whether or not they’re vegan.

How to make easy vegan jello shots

You’re gonna either hate me or love me right now, so just prepare yourself. It’s because the recipe is so easy that a child could but A CHILD SHOULD NEVER EVER MAKE THIS.

Please make sure you’re of age before making and/or consuming jello shots, and do so responsibly.

Step One: get your vegan jello

Rather than leave room for error on the math to make vegan jello from scratch, this recipe calls for a little bit of cheating.

Did you know the popular budget jello brand Snack Pack by ConAgra is totally vegan? They’re made with carrageenan! And the Kool-Aid brand is made with carrageenan, as well!

So step one of these vegan jello shots is go out and buy some Snack Packs or Kool-Aid gels in whatever flavors you want.

I got these at the dollar store!

Keep in mind that the Snack Packs are a bit more firm than the Kool-Aid gels, which are softer and may require some additional starch or agar to solidify well for cut outs or 3D shapes..

Snack Packs are also labeled as being gluten-free while Kool-Aid’s variety is not. In addition to that, Snack Packs use carob bean gum, while Kool-Aid’s has locust bean gum – in case the gums make a difference for you.

Kool-Aid back
Snack Pack back

Step Two: Get your alcohol

As noted above, most unflavored liquors should be vegan. Most wines are not. Check with Barnivore to see if you want to use is, if you’re in doubt.

Step Three: Melt your jello

Open up your jello packs and dump them into a large glass measuring cup if you want to microwave it to meltiness, or a saucepan if you prefer to do it over the stove.

And in 30 second increments in the microwave or over low heat, stir and melt and stir until nice and liquidy. Once you have liquid, either take it out of the microwave or off the stove.

Step Four: Add your alcohol

Just pour it in and stir.

Step Five: Portion it out

There are a few different ways you can choose to portion out your vegan jello shots:

1. In plastic condiment cups – This is the most common way to do it. I use compostable 2oz cups and they work great. Plus, you can put lids on them to prevent my dumb cats from hopping up on the table and ingesting some.

2. In shot glasses – Either plastic or glass, these work well, too.

3. In syringes – Yes, syringes. People love this idea, especially for Halloween. Just make sure to use the kind without the needle. Feeding syringes from the pet store work great. The 60ml variety is the one I’ve seen used the most.

or go the easy route and get Jell-O shot syringes from Amazon:

4. Jelly roll pan – Pour into a pan and cut out after it’s set. This is especially cute for holidays like Valentine’s Day where you can cut out hearts and other shapes to keep with the theme. Just make sure it’s the right size to be able to get your cutter through the amount of jello. And you’ll likely have to triple the batch or more for most pan sizes.

For cut outs, you’ll want to add a bit of starch (corn, tapioca, or potato) to the mix to help firm them up. Add about 1.5 tsp per four-pack of jellos as you’re melting it. You’ll need to make sure to bring it to a boil to activate the starches.

5. Silicone molds – This is fun to do 3D shapes. I also like using my hot cocoa ball hemisphere mold to make boozy raindrop cakes.

Just like for the cut outs, you’ll want to add a bit of starch (corn, tapioca, or potato) to the mix to help firm them up. Add about 1.5 tsp per four-pack of jellos as you’re melting it. You’ll need to make sure to bring it to a boil to activate the starches.

6. Jello cups – You can simply reuse the cups the jello came in! This is a little more ecologically friendly, although you’ll get a double shot in each cup (which may or may not be a bad thing). Empty yogurt cups also make a great recycled option!

7. Fruit rinds – Wash well and then cut some thick-skinned fruit in half (like oranges, pomegranates, kiwis, or even watermelons if you’d like to go big or go home). Then scoop out the flesh and pour in your vegan jello.

You can serve the halves if they’re small enough, or portion out slices once the jello has set – though you may want to score them before filling if the skin is very tough.

Step Six: Chill

Pop your vegan jello shots into the refrigerator and allow them to firm up. This will take anywhere from 30 minutes to 3 hours, depending on how cold your fridge is and the size/shape of your containers.

Step Seven: Enjoy your vegan jello shots responsibly!

Sip, slurp, spoon, or plop upside down and enjoy. 🙂

How to store your vegan jello shots

You’ll want to keep these in the refrigerator until you’re ready to enjoy them. Discard after about a week.

You can technically freeze them, but they may be gritty and kind of off-putting once they thaw, so I don’t recommend doing that.

Fun ways to spruce them up

Do I have some ideas on how to make these a little more exciting? Heck yeah, I do!!

1. Try adding a little something extra to the rims of your shot containers. My personal favorite is lime juice and Trechas because it’s just beautiful with all kinds of fruit. Lime juice and salt is always yummy with tequila. Agave and toasted coconut is also scrumptious!

2. Mix in some edible glitter! Make sure that it’s actually edible and not just “non-toxic” – those aren’t meant for eating, just for looking at.

3. Edible confetti is a fun topper. Gold stars are my favorite! Make sure to add these at the last possible moment so they don’t dissolve.

4. Whipped cream on top! You can either go with store-bought vegan squirty cream, or make my American meringue buttercream and super-whip it up to light and fluffy. Add a dollop on top and enjoy!

If you don’t want the added fat, just go with plain meringue. You can use my recipe for meringue kisses – just put it on top of your shots instead of dehydrating them.

5. A lot of folks like to add chopped fruit or vegan candies and gummies to it. I’m not a fan of this, but if you are then mix those in just as the gel starts to set in the fridge, at about 15 minutes or so.

6. Add a splash of vegan heavy cream like Silk or Elmlea double cream (or some melted ice cream if you can’t find one of those!) to each shot and swirl with a toothpick.

Making them without alcohol: Virgin vegan jello shots

So how can you make these without alcohol? You can just omit it! Though, the only real reason to do this is to mix something in or make smaller portions.

Or you could swap the alcohol with something else like juice, vegan cream, or sparkling water.

Making them with extra alcohol

Go ahead and add more alcohol if that’s your thing. Keep in mind that the more you add though, the softer the jello will be.

What if I want to make them from scratch? Or make them without dyes?

Well, that’s a whole different recipe. Lol. I haven’t written that one yet, but there are plenty out there on the interwebs in the meantime!

Recipe Card:

Yield: 2 cups (473ml) of jello

Vegan Jello Shots

Vegan Jello Shots

Vegan jello shots are just as delicious as the non-vegan version, but without the cartilage! And this recipe is super simple with only two pre-made ingredients.

Prep Time 5 minutes
Cook Time 2 minutes
Additional Time 1 hour
Total Time 1 hour 7 minutes

Ingredients

  • 8 Pack Vegan Gel Snack Cups (Snack Pack or Kool-Aid brand)
  • 1/2 c (120ml) vegan liquor or wine of choice

Instructions

  1. Empty snack cups into a large microwave safe measuring cup if microwaving, or into a saucepan if using the stove.
  2. Microwave for 30 second intervals, stirring between until gel has all melted, or if using stovetop, melt over low heat while stirring.
  3. Mix in your alcohol.
  4. Pour into your preferred containers (options listed in the blog post).
  5. Chill the shots in the refrigerator until firm - 30 minutes to 3 hours depending on the size and shape of your shots.
  6. Serve and enjoy responsibly!

Notes

1. Snack Pack gels are firmer than Kool-Aid gels. If you want yours firmer, add about a teaspoon and a half of starch (corn, tapioca, or potato) before melting and bring it to a boil.

2. If you'd like to rim the shots, do so before pouring in the jello.

3. Replace the alcohol with juice, sparkling water, or vegan cream for virgin shots.

4. Feel free to add in edible glitter or confetti, or whipped cream on top for extra fun.

Please enjoy these responsibly!

*The total amount of jello in the 8-pack ends up being exactly 1.5 cups, or a little over 350ml

© Meggan Leal
Cuisine: American / Category: Drinks

Category: DrinksTag: alcohol, Banana-Free, coconut-free, Gluten-Free, Nut-free, party, Peanut-Free, Soy-Free

No-Chill, No-Spread, Vegan Rolled Sugar Cookies

March 18, 2018 //  by Meggan Leal//  26 Comments

SKIP TO PRINTABLE RECIPE

I never planned on becoming a cookier (someone who makes cookies for a living), and I certainly never planned on becoming a vegan cookier – but life has a funny way of throwing you into the unexpected.

My daughters were both diagnosed with food allergies, and I had to learn to make things without eggs, without milk, without butter or cream, without bananas or peanuts, and without wheat (for the youngest, at least. If you need a wheat-free recipe, check mine out here).

That means an awful lot of experimenting happened, and I took a “don’t tell me what I can’t do” attitude to the kitchen. I decided to break down barriers of what people told me was impossible to make and make well, and blow their minds.

This is one of my first major successes on that front: vegan sugar cookies that not only taste amazing, but that are easier to make and less expensive than any non-vegan recipe I had ever used. And everyone loves them – so much so that they asked me to start selling them. So now I make and sell vegan cookies! And I want to share the wonderful recipe I use with you.

Free of eggs, milk, butter, cream, and precious time wasted to chill the dough, these rich, delicious cookies will wow everyone who tries them and have you being hailed as a vegan cookie master.

They’re soft but study enough to top with royal icing, buttercream, glaze, sprinkles, jimmies, sugar pearls, more cookies, or whatever else your heart desires. Or even eat them plain! Who am I to tell you what you can’t do?

So here you go:

No-Chill, No-Spread, Vegan Rolled Sugar Cookies
By Cooking on Caffeine

Vegan sugar cookies that not only taste amazing, but that are easier to make and less expensive than any non-vegan recipe I have ever used.

Prep Time: 10 minutes
Cook Time: 9-11 minutes

Ingredients:
1 c granulated sugar (if you are vegan, make sure to use a sugar that is bone-char free like Zulka)
1/2 c vegan margarine, room temperature (I use Country Crock plant butter)
1/2 c vegetable shortening
1 1/2 tsp vanilla (use pure vanilla extract if vegan)
3 tbsp aquafaba or 1 flax egg
3 1/4 c all-purpose flour

Directions: 
1. Preheat your oven to 350° F.

2. Mix sugar, margarine, and shortening just until combined.

A light-colored creamy mixture of margarine, shortening, and sugar in a silver electric mixer bowl with the paddle attachment raised.

3. While the sugar and fats mix, sift your flour into a medium-sized bowl. This step is optional, but some may find it helpful.

Flour being sifted through a sieve into a magenta-coloured plastic mixing bowl
4. Add vanilla and aquafaba (or flax egg). Mix until combined.

A person spooning a tan-colored liquid from a square-shaped clear plastic storage container into the creamed margarine-shortening-sugar mixture in a silver-colored electric mixing bowl.

5. Add flour. Mix until combined and the dough pulls away from the bowl. You should be able to press your finger into it, leaving a perfect impression, without it sticking to you.

A finger pressing into the finished cookie dough as it hangs on the lifted paddle attachment of an electric stand mixer with the silver mixing bowl below it.

6. Lightly flour your rolling surface.

7. Take half of the dough, form it into a disk and set it on your floured surface; cover the other half with plastic wrap to prevent it from drying out.

The finished cookie dough being pressed into a smooth ball by two hands.

8. Lightly flour the top of your dough, and roll it out to about 3/8” thick. Cut out your cookies with whatever cutters you desire and transfer them to a parchment paper or silicone mat lined baking sheet.

A hand using a purple-colored square-shaped plastic cookie cutter to cut square cookies out of the raw, rolled cookie dough.

9. Bake for 9-11 minutes, or until the tops of the cookies no longer appear wet.

Nine square cookies on a silicone mat lined cookie sheet inside of an oven.

10. Remove the pan from the oven, and allow the cookies to rest on the pan for ten minutes before moving them to a cooling rack to come to room temperature.

The nine cookies from the last picture are now cooling on a black wire rack on top of a red table.

11. Add your leftover scraps of dough to the half you covered with plastic and repeat steps 6, and 8-10.

A disk of raw dough on top of grey and white measuring mat, with flour being sprinkled on top through a sieve. A black rolling pin is resting in the background.

After the cookies are cool, store them between layers of paper towel in a sealed storage container at room temperature. You may also freeze them this way – just be sure to allow them to thaw completely in the sealed container without opening it.

Decorate with my vegan royal icing or enjoy plain.

A variety of un-iced heart-shaped and flower shaped cookies atop a black cooling rack, itself on a dark green counter and surrounded by baking supplies and tools.
4.5 from 2 votes
Print

No-Chill, No-Spread, Vegan Rolled Sugar Cookies

Vegan sugar cookies that not only taste amazing, but that are easier to make and less expensive than any non-vegan recipe I have ever used.

Course Treats
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 Cookies
Author Cooking on Caffeine

Ingredients

Ingredients

  • 1 c granulated sugar vegan
  • 1/2 c margarine vegan, room temperature
  • 1/2 c vegetable shortening
  • 1 1/2 tsp vanilla extract not imitation
  • 3 tbsp aquafaba or 1 flax egg
  • 3 1/4 c all-purpose flour

Instructions

Directions

  1. Preheat your oven to 350° F. 

  2. Mix sugar, margarine, and shortening just until combined. 
  3. While sugar and fats mix, sift your flour into a medium-sized bowl (optional, but helpful).

  4. Add vanilla and aquafaba (or flax egg). Mix until combined.   

  5. Add flour. Mix until combined and the dough pulls away from the bowl. You should be able to press your finger into it, leaving a perfect impression, without it sticking to you. 
  6. Lightly flour your rolling surface.
  7. Take half of the dough, form it into a disk and set it on your floured surface; cover the other half with plastic wrap to prevent it from drying out.
  8. Lightly flour the top of your dough, and roll it out to about 3/8” thick. Cut out your cookies with whatever cutters you desire and transfer them to a parchment paper or silicone mat lined baking sheet. 
  9. Bake for 9-11 minutes, or until the tops of the cookies no longer appear wet. 

  10. Remove the pan from the oven, and allow the cookies to rest on the pan for ten minutes before moving them to a cooling rack to come to room temperature. 
  11. Add your leftover scraps of dough to the half you covered with plastic and repeat steps 6, and 8-10. 

Recipe Notes

After the cookies are cool, store them between layers of paper towel in a sealed storage container at room temperature.  You may also freeze them this way - just be sure to allow them to thaw completely in the sealed container without opening it.  Decorate with your icing of choice or enjoy plain.

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Category: Desserts and PastriesTag: aquafaba, Banana-Free, cookies, Dairy-Free, easy, Egg-Free, pastries, Peanut-Free, Vegan

Giant Vegan Cinnamon Roll, Fast and Easy

November 4, 2017 //  by Cooking on Caffeine//  8 Comments

Vegan cinnamon rolls have never been so quick and easy! Get this epic breakfast recipe on the table in less than an hour.

There’s nothing quite like filling your home with the sweet smell of warm cinnamon rolls on a chilly morning. It’s the sort of thing that gets everyone up early, running to the kitchen in anticipation for a delicious family treat.

Making Cinnamon Rolls from Scratch

If you’re making cinnamon rolls from scratch, it’s a lot lengthier of a process than this recipe. If you want to make them from your blood, sweat, tears, hours of your life, and flour and yeast and sugar, check out this recipe here.

If you want to get started and start stuffing your face all in less than an hour, keep reading. 😉

The Hardware: What Supplies You Need

Pretty simple standard baking equipment here:

Small mixing bowl
Rubber spatula
Large cutting mat
Sharp knife or pizza cutter
6″ cake pan or pie pan (cupcake pan or mini cupcake pan for regular or mini rolls)
Small baking tray
Parchment paper
Oven

Ingredients Overview:

Pillsbury classic pizza dough. This is the kind that comes in the scary popping tubes (don’t lie, you know they make you jump too!). The ingredients may not be super healthy, but they are vegan.

Be aware that the pizza crust does contain both wheat and soy, though.

And while the ingredient glucono delta-lactone might sound scary like dairy, it’s just an acid added for leavening and is vegan.

Sugar: Plain ole white sugar is what I use here. Feel free to experiment with brown or coconut sugar if that’s your jam. Just make sure the sugar you use is bone-char free like Zulka, which is my favorite brand.

Butter: Vegan butter, margarine, vegan spread, whatever you want to call it. Just make sure it’s softened but still cool or you’re going to have a big mess on your hands.

Cinnamon: Use ground cinnamon in this recipe, do not use cinnamon oil.

Get Going: How to Make the Dang Thing

1. Pre-heat oven to 350°F.

2. Cut parchment paper into a circle to fit in the bottom of your cake or pie pan.

3. In a small mixing bowl using the spatula, fold together margarine, sugar, and cinnamon until mixed well.

Cinnamon Mix.jpg

4. Pop open can of pizza crust, remove the dough from the can, and gently extend it to 12″ x 18″.

5. Use your spatula to spread the cinnamon mixture evenly over the dough.

Cinnamon Spread

6. Using a sharp knife or pizza cutter, cut the dough into 2″ strips.

7. Roll the bottom strip into a classic cinnamon roll.

8. Pick up and place the roll at the end of the next strip up, so that its tail end meets with the starting end of the new strip.

Cinnamon Rolling

9. Roll it up, and repeat the process until all strips are incorporated into your giant cinnamon roll. It will get messy! It is easier and less messy if your kitchen is colder.

10. Place your giant cinnamon roll into the cake or pie pan, domed side up.

11. Spread any spilled cinnamon mix over the roll.

12. Place pan on the rack over your tray (to catch anything that bubbles over) in the oven and bake for 30-35 minutes.

IMG_8889

13. Once baked, take out of the oven and let cool for 5 minutes before removing from pan. To remove roll from pan, use a spatula to scrape down the sides and turn upside down onto a plate. Peel off parchment paper circle. Do this carefully, as there may be hot oil. Flip back over onto another plate.

14. Cut into slices or serve simply as a pull-apart bread. Delicious hot with cream cheese frosting or meringue buttercream over the top!

Note: One of my favorite kitchen gadgets is actually my Fiskars Self-Healing Cutting Mat (it’s made for cutting fabric)! It’s huge and easy to clean, makes measuring a cinch, and keeps my counters clean and safe.

Pin it:

Recipe:

Yield: 1 6" Roll, 6 Regular Rolls, or 12 Mini Rolls

Giant Vegan Cinnamon Roll, Fast and Easy

Giant Vegan Cinnamon Roll, Fast and Easy

Vegan cinnamon rolls have never been so quick and easy! Get this epic breakfast recipe on the table in less than an hour.

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Ingredients

  • 1 can Pillsbury classic pizza crust (cold)
  • 1/2 c vegan butter, softened but cool (one stick)
  • 1/2 c sugar
  • 2 tbsp ground cinnamon

Instructions

  1. Preheat your oven to 350F
  2. Line a 6" cake or pie pan with parchment paper.*
  3. Fold together butter, sugar, and cinnamon in a small mixing bowl until well combined
  4. Remove the pizza dough from the can and gently extend it to 12"x18"
  5. Spread the butter mixture evenly on top of the pizza dough
  6. Using a pizza cutter or sharp knife, cut the pizza dough into six 2" thick ribbons lengthwise.
  7. Roll the first strip, and then meet its end with the beginning of another strip, roll it into the second, roll that into the third, and so on until all the strips are rolled together into one giant cinnamon roll.**
  8. Place your roll into the pan, domed-side up.
  9. Use your spatula to spread any spilled butter mixture over the top of your roll(s).
  10. Put the pan onto a rimmed baking sheet to catch any overflow
  11. Bake 30-35 minutes.***
  12. Remove roll from oven and allow to cool in the pan on a cooling rack for five minutes before using a spatula to scrape down the sides and carefully flip the hot roll out onto a plate.
  13. Place another plate upside down on the roll, and flip again. Use the spatula to scrape the cinnamon syrup left in the pan over the top of your roll.
  14. Slice with a knife and serve hot, or serve as a pull-apart bread.
  15. Top with my cream cheese buttercream for a classic flavor combination, or use my American meringue buttercream if you'd like to go a little less sweet.

Notes

*For regular sized rolls you may use cupcake pan, and for minis a mini cupcake pan. The smaller rolls can all also be baked together in a 6" pan as a pull-apart loaf if you prefer.

**For regular sized rolls, roll each strip individually. For mini rolls, cut all the rolls in half down the middle (9" strips) and roll them all individually.

***Bake 15-17 minutes for regular sized, and around 10 minutes for the minis if you're baking them in cupcake pans - otherwise bake the same as a giant roll.

Leftovers can be stored at room temperature for up to three days. They may be reheated in the microwave for 15 seconds.

Recommended Products

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  • Fiskars 12x18 self-healing cutting mat
    Fiskars 12x18 self-healing cutting mat
© Meggan Leal
Cuisine: American / Category: Breakfast

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Vegan brownies from box mix is easy. I’ll show you how to do it,…

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Cover photo for Mottled Macaron Troubleshooting

Macaron Troubleshooting: Mottled Macarons and 10 Ways to Prevent Them

Why are my macarons mottled and stained on top? Learn what causes it and…

Macaron Troubleshooting: Mottled Macarons and 10 Ways to Prevent ThemRead More

Cover photo for Burning Bottoms post

Macaron Troubleshooting: Burning Bottoms

Why are my macarons burning on the bottom? Learn why the bottoms burn, and…

Macaron Troubleshooting: Burning BottomsRead More

melty vegan cheese sauce on a pizza

Easy Vegan Cheese for Pizza (Nut-Free, No Blender)

Vegan cheese for pizza that actually tastes good, is quick and easy to make…

Easy Vegan Cheese for Pizza (Nut-Free, No Blender)Read More

Vegan Cheesecake Dip (dairy-free, nut-free, coconut-free, cream-cheese-free)

Two inexpensive and easy-to-find grocery items combine to perform magic in this simple but…

Vegan Cheesecake Dip (dairy-free, nut-free, coconut-free, cream-cheese-free)Read More

Koala Macaron Template cover photo

Koala Macaron Template & Tutorial

To support ongoing bushfire relief efforts in Australia Printable pdf macaron template and tutorial…

Koala Macaron Template & TutorialRead More

Silk Vegan Heavy Whipping Cream Review

Wondering if the new dairy-free, vegan heavy whipping cream alternative from Silk is perfect?…

Silk Vegan Heavy Whipping Cream ReviewRead More

Vegan meringues

Easiest Vegan Meringue Cookies Ever with Aquafaba

Vegan meringue cookies are super easy to make, with ingredients you probably have right…

Easiest Vegan Meringue Cookies Ever with AquafabaRead More

Category: Breakfast, Desserts and PastriesTag: Banana-Free, Breakfast, Dairy-Free, Dessert, Egg-Free, Nut-free, Peanut-Free, recipe, Vegan, Vegetarian

Sautéed Basil Cucumbers and Grapes

October 25, 2017 //  by Cooking on Caffeine//  1 Comment

Enjoy the freshness of the garden and the vine together in a whole new way. Instead of having a cold salad accompanying your main dish, try an unexpected preparation of these classics. Warmed not only by the exotic flavor of ground ginger, but also sautéed with fruity olive oil and garnished with ribbons of fresh basil, this side will be a new family favorite.
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Category: SidesTag: Allergy Friendly, Banana-Free, Basil, Cucumber, Cucumbers with Grapes and Basil, Dairy-Free, Egg-Free, Fast, Gluten-Free, Grapes, Keto, Mediterranean Diet, Nut-free, Paleo, Peanut-Free, recipe, Soy-Free, Vegan, Vegetarian

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