Cook with Class

  Are you looking for a healthy vegan desert? If so, you are in the perfect place. This recipe would fit your expectactions and requisites while it is also a delicious and tasty one. That is why I certainly recommend you to try to make it because the result is magnificant! Come on with the ingredients: 600 ml Soja 3 sugar spoons 1,5 corn farine spoons 2 vanilla spoons 1/4 curcuma spoon(optional) Preparation 1. Boil 400 ml of soy water in a saucepan with the sugar and stir 2. Mix the rest of the soydrink with the cornscratch, vanilla and turmeric in a bowl 3. When the vegetable drink comes to a boil, quickly stir the contents of the boil and add it to the saucepan 4. Lower the heat until the minimum and stir it until it thickens a little 5. Pour the mixture into individual cups and refrigerate for 1 hour before serving

  Vegan Chocolate Chips Cookies   INGREDIENTS       - 2 cups of  all-purpose flour           -1/2 cups canola oil.      - 1  baking soda                                -1/2 cups of  dark brown sugar      -1/2 cups of granulated sugar      -1/4 cups ofwater      - 1/2 tsp. kosher salt INSTRUCTIONS   1. Whisk together flour, baking soda, and salt. Toss with chocolate       2. In another bowl,    break up brown sugar, making sure there are no lumps. Add granulated sugar, oil, water, and vanilla and whisk to combine. Add flour mixture and mix until just combined.     3.  Line 2 cookie sheets with parchment paper. Spoon out 2-inch mounds of dough. Freeze 30  minutes.     4.  Heat oven to 190°C. Bake the cookies, rotatin...

Rarebit mushrooms with pickle dressing Flat mushrooms topped with mustardy rarebit and served with a quick red wine vinegar dressing makes for an ideal dinner party starter. It's gluten free, too!  😕 20min        😑serves 4 As A starter                    Ingredients: large flat mushrooms  8, stalks trimmed olive oil  for brushing cheddar  200g, grated soft cheese  3 tbsp Dijon mustard  1 tsp Worcestershire sauce  a dash rocket  to serve Method STEP 1 Heat the grill to high. Line a baking tray with foil. Brush the mushrooms all over with oil and season. Grill, turning, for 6-8 minutes or until they are just tender. STEP 2 Meanwhile, mash together the cheeses, mustard and worcestershire sauce, and season. Spoon into the mushroom cavities, then continue to grill until the fillings are golden and bubbling. STEP 3 Whisk together the vinegar and oil, then mix in the other dressing i...

Today we are going to cook this vegetarian recipe called "Muffin tin chilli pots", a recipe for all the family Preparation: 15 mins Cook: 5 mins For two persons Ingredients 👉400g can kidney beans in spicy sauce 👉4 medium tortilla wraps 👉400g ca chopped tomatoes with herbs 👉230g green salad Method 1. Heat oven to 200C/180C fan/gas 6. Simmer the beans and tomatoes in a pan for 15 minutes, then season. 2.Meanwhile, grease four holes of a muffin tin with oil. Line each with a tortilla, making a cup, and fill with a ball of foil. Bake for 5 mins until lightly crisped. Remove the foil, divide the bean mix between the tortilla cups and serve with the green salad.