Jasmine Briones

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Vegan recipe developer + dog mama in the PNW 🖤 ✨youtube: Sweet Simple Vegan 🍍blog: sweetsimplevegan.com Fashion/Style: @jasminegbriones

Member Since DECEMBER 16, 2019
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Categories
  • Books and Literature
  • Food & Drink
  • Barbecues and Grilling
  • Desserts and Baking
  • Healthy Cooking and Eating
  • Vegan Diets
  • Shopping
Highlights
Whole Wheat Spinach Tortillas

If the tortillas are springing back and not holding their shape as you roll them out, then let the dough (or dough balls) rest for 15-20 minutes longer. To test if the dough is ready, roll out a test tortilla and if the dough keeps shrinking back when you try to roll it, let it rest for another 15-30 minutes. Roll the dough up and down, and then turn the dough 45 degrees and roll up and down again. If the tortillas are springing back and not holding their shape as you roll them out, then let the dough (or dough balls) rest for a little longer.

Vegan Chocolate Chip Skillet Cookie

I have always wanted to make a homemade classic skillet cookie inspired by the ones available at BJ’s Restaurant, and I was so excited to finally make it happen with an adaptation of our classic chocolate chip cookie recipe. We like to use either Earth Balance or Country Crock Plant Butter for these cookies, but any dairy-free stick butter will do the trick. Baking Soda & Powder: Baking powder acts as a leavening agent in this recipe, while the baking soda will serve to neutralize acid, add tenderness, and also contribute to the leavening process. While a chocolate chip skillet cookie is perfect on its own, it’s even better with a heaping scoop of vegan ice cream.

Creamy One Pot Pasta with Mushrooms and Asparagus

If you want to use an oil-free option, you can also use broth. Vegetable Broth: You can also use vegetable broth, but the Better Than Bouillon no-beef broth definitely adds a rich flavor to this dish. You can also use broth, but more broth than oil will be needed to cook down the onions and garlic. We have found that we don’t have to salt the dish as the broth already brings in a lot of flavor, but add salt if you desire!

Vegan Filipino Scrambled Eggs

Filipino scrambled eggs are very simple to make, they’re essentially eggs with tomatoes and thinly sliced yellow onions. If you don’t have access to Just Egg, or prefer to use something else, you can also use our tofu scramble recipe, or for a soy-free option, this chickpea scramble recipe. We typically use large Roma or beefsteak tomatoes for this recipe, but if you have smaller cherry or grape tomatoes, those work too! Onions: Thinly sliced white or yellow onions work best in this recipe.

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