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Size: 1220
Comment: adding measurements
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Size: 1275
Comment: adding measurements
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| Deletions are marked like this. | Additions are marked like this. |
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| * can of red beans | * 2 can of red beans (240 gr each) |
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| * arabiata sauce the whole glass | * one glass 400 gr basilicum sauce * one carton 500 gr just tomato |
vegan creme freche as in this url http://www.thewickedgoodvegan.com/2013/02/11/vegan-creme-fraiche/
Ingredients
- 1/2 c whole raw cashews 1 T fresh lemon juice pinch salt 1/4 c water ≤2 T vegan powdered sugar For a sweet version
Instructions
- Just cover the cashews in water. Let sit for 30 minutes, or longer (up to overnight) if you have the time. They'll increase in volume as they soak. In a blender, combine the cashews, lemon juice, salt, and water. Blend, stopping to scrape down the sides as necessary. If the cream is too thick, then add more water half a tablespoon at a time whilst blending until your desired consistency is reached. If using for a sweet dish, then stir in up to 2 T vegan powdered sugar. Use immediately, or cover and store for up to a few days.
- guacamole as:
- two ripe avocadoes
- one green pepeper
- 25 gr coriander
- 20 gr perejil
- sal al gusto
- pimienta negra
- 30 ml lemon juice
- filling as:
- 2 can of red beans (240 gr each)
- vegan meat 3 hands
- one glass 400 gr basilicum sauce
- one carton 500 gr just tomato
- fajita powder half
- onions
- funny onion that look vitlok mini vitlok
- half a can of corn