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I'm created as a destination of foods video. Created by 'Monxter xhera

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02/24/2026

It's yummy 😋

04/06/2023

https://shermcsys.creator-spring.com/listing/30-days-vegan-diet-challenge
30 DAYS VEGAN DIET CHALLENGE 2023 is a well-thought-out strategy that will get you through your first month. You will receive the most reliable and effective meal plans available. When you join up for the 30-Day Vegan Challenge 2022, you'll get 12 free guide books to help you learn and grow as a vegan.
The Basics breakfast Recipes, Lunch Recipes, Desserts Recipes, High Protein Recipes, Shopping List, High Protein, Lose Belly FAT, Macros, Social challenges.

03/26/2023

VEGAN ZUCCHINI LASAGNA
1-2 large zucchinis
1 tbsp tomato paste
1 canned crushed tomatoes
Half a onion
227 grams of mushrooms
3-5 cloves of garlic
About a half of a 142 gram package of spinach
Ricotta of choice - I made my tofu ricotta
1 pack of veggie ground
1 tsp sage
1 tbsp Italian style seasoning
1 tsp basil leaves
1 tsp sugar
1 tsp salt + pepper
Oil for cooking
Instructions
-Using a mandolin (or carefully using a knife) slice your clean zucchini into thin long slices.
-Lay the slices out on a baking sheet and sprinkle with salt and leave to sit for 20-25 mins while you make the sauce and filling.
Meat sauce
- Heat 2 tbsp cooking oil in large pan.
- Add minced onion, cook until translucent.
- Add minced garlic and cook till fragrant.
- Add tomato paste and cook down until a deeper red appears.
- Add sage, Italian seasoning, basil, and cook for a minute.
- Add veggie ground and incorporate
- Add crushed tomatoes, sugar , s+p.
- Leave on a low simmer stirring occasionally.
Mushroom Spinach Ricotta filling
- Heat up 1-2 tbsp oil in large pan on medium high heat. Add diced mushrooms and pinch of salt.
- Cover with a lid and let mushrooms cook down for about 5-10 mins. Allowing the moisture to release out.
- Once you have cooked out moisture keep cooking till nicely browned.
- Add garlic and cook until fragrant.
- Add your spinach and cover with a lid for a minute.
- When you see the spinach is slightly wilted give it a stir and turn off the heat and put lid back on.
- Let it sit and cook until the spinach has reduced in size.
- Add about 1 cup of ricotta and mix until well incorporated.
- Not a necessary step but I put this mixture into a fine mesh sieve and let excess moisture drip out before using it
The salt will have pulled out the excess moisture in the zucchini and their should be pools of liquid. Using paper towel or a clean kitchen towel pat zucchini dry.
Now you’re ready to assemble your lasagna!
Start with a layer of meat sauce first and then noodles- then ricotta mixture. Repeat
Bake at 375 for 45 mins or until it’s bubbling. Allow to cool and enjoy!
Buon
https://shermcsys.creator-spring.com/listing/30-days-vegan-diet-challenge

03/26/2023

Vegan Cashew Cheddar with Herbs
For today I prepared Vegan Cheddar with Cashews and the result was fabulous. Prepare Vegan Cheddar with Cashew and you will be amazed.
Ingredients:
– 200g cashew nuts
– 600ml water
– 1 ts turmeric
– salt & pepper (to taste)
– 3 tbs yeast flakes
– 1 tbs mixed herbs
– 1 tbs mixed dried veggies
– 3 tbs sugrer
Here is all recipes...https://shermcsys.creator-spring.com/listing/30-days-vegan-diet-challenge

03/26/2023

Hasselback Sweet Potatoes
Garlicky, comforting, and flavorful. Such a simple and easy recipe to whip up.
Hasselback Sweet Potatoes
2 medium sweet potatoes, washed
2 Tbsp dairy-free butter, melted
1 Tbsp avocado oil
⅛ tsp pepper
Rosemary and Garlic Dip
1 Tbsp unsweetened dairy-free milk
1 jar (12 ounces) Primal Kitchen’s Rosemary Garlic Vegan Mayo Spread and Dip
¼ tsp salt
⅛ tsp pepper
⅛ tsp rosemary
Garnish
Chopped green onions
flakey sea salt
Directions
Preheat the oven to 425 degrees F (218 C). Line a baking pan with parchment paper and set aside.
Place the sweet potato on a cutting board and make ¼ inch thick slices across the potato ⅔ of the way through. Be careful not to cut all the way through the potato. For this step I like to add a chopstick on either side of the potato to prevent me from cutting through the potato. See the video for reference. Place both potatoes on the baking sheet
In a small bowl combine the butter, oil, and pepper together. Using a basting brush, brush the butter mixture on the potatoes making sure to get into the slices.
Bake potatoes for 45-55 minutes or until the potatoes are tender and golden brown.
Meanwhile, add all of the dip ingredients in a bowl and mix. Taste the dip and add additional seasoning (salt, pepper, or rosemary).
Take the potatoes from the oven and let cool for 5-10 minutes. Serve the hasselback potatoes with the dip drizzled on top or in a bowl o the side. Garnish with flakey sea salt and chopped green onions.//
Here is all recipes....https://shermcsys.creator-spring.com/listing/30-days-vegan-diet-challenge

03/26/2023

Creamy white w**e & garlic pasta with toasted pine nuts (vegan & gluten-free) 💜🌿 I sautéed a finely sliced onion, fresh thyme sprigs & 4 garlic cloves (2 sliced, 2 minced) in 2 Tbsp vegan butter in a non stick pan over medium heat for 5 minutes, then added a sprinkle of cane sugar, cooked it for 1-2 more minutes before adding 1/3 cup white w**e (Chardonnay), lowered the heat to medium-low, let it simmer for 3 minutes, then added 1 Tbsp tapioca flower to thicken, a little oat milk, veggie broth paste, salt & pepper to taste, removed the thyme sprigs. Served it all over gluten-free oat spaghetti and topped it with toasted pine nuts (I toast mine in a small non stick skillet over high heat until golden, about 3 minutes) and fresh chopped parsley :
Here are all recipes....https://shermcsys.creator-spring.com/listing/30-days-vegan-diet-challenge

03/26/2023

SPICY CHIPOTLE BEANS ON TOAST 🌶⁣
💚🌱
⁣⁣
⁣the beans:⁣
⁣1 (19oz) can white beans, drained and rinsed⁣
⁣1 chipotle pepper, stem and seeds removed ⁣
⁣90ml (6tbsp) full fat coconut milk⁣
⁣60ml salsa⁣
⁣1/2 tsp cumin⁣
⁣1 tsp ancho chili powder⁣
⁣1/2 tsp garlic powder⁣
⁣1/2 tsp smoked paprika⁣
⁣1/2-1 tsp salt⁣
⁣1/4 tsp pepper ⁣
⁣⁣
⁣the toast + toppings:⁣
⁣1 slice sourdough, toasted⁣
⁣3 cherry tomatoes, sliced⁣
⁣1 tbsp onion, diced⁣
⁣cilantro, fresh⁣
⁣⁣
⁣In a small sauce pan, cover chipotle pepper with water. Bring to a boil and cook for a few minutes until pepper is soft. Reserve cooking water in case you need it for blending. ⁣
⁣⁣
⁣Add pepper, coconut milk, salsa, cumin, ancho chili powder, garlic powder, smoked paprika, salt and pepper to a high speed blender. Blend until smooth. ⁣
⁣⁣
⁣Add beans and pulse a few times. I still wanted some texture, so I didn’t blend much. ⁣
⁣⁣
⁣Heat beans in a pan, if you wish them warm. Top toast with warm beans, onion, cilantro and tomato. Enjoy!⁣''''https://shermcsys.creator-spring.com/listing/30-day-vegan-diet-challeng

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