☆INFINITE RECIPES BELOW☆
☆IN THIS VIDEO☆
I show how to make vegan pasta, vegan ice cream, and vegan pancakes, all from scratch and 100% homemade! They are perfect for a romantic dinner or special day for your loved one, vegan or meat-eater!
☆Infinite Homemade Pasta + Vegan Bolognese recipe:
//Ingredients//
2 cups of flour
1 tbsp coconut oil
5 tbsp garbanzo bean liquid
4 tbsp Spring water
Directions:
1) Add everything except for water in a bowl. Mix together with your hands. Add water one tbsp at a time.
2) Knead gently and form into a ball. Roll out about the thickness of a nickel. (Don’t have a rolling pin? Me neither. I just used a can of beans inside a small ziplock bag. Works great!) 3) Use a knife or a pizza cutter to cut into desired strips.
4) Drop in boiling water for 4-6 minutes. Strain fresh pasta and set aside.
In a skillet, mix coconut oil, garlic and your favorite Italian seasonings. Fold in pasta until completely covered in garlic sauce. Put in a bowl and set aside. // In the same skillet, toss around oregano, garlic, my homemade vegan ground beef (See the easy recipe video here: ), and a sprinkle of flour. Add a couple whole tomatoes, then cut in half once they start to get dark. Cook quickly on high until the tvp and tomatoes start to get a little crispy. Top pasta with “meat” topping.
☆Infinite Vegan Chocolate Ice Cream
//Ingredients//
1 can Sprouts Coconut cream
1 can Nature’s Charm Coconut condensed milk
3/4 cup Silk Vanilla Almond milk
1/2 cup Immaculate Cane Sugar
1 tbsp Simple Truth Vanilla
1/4 cup Sprouts cocoa
Directions:
1) Combine entire can of coconut cream and can of coconut condensed milk in bowl and whisk. (It’s best to mix the coconut cream in a blender on its own first, then add the cream.)
2) Slowly dd the sugar, almond milk, cocoa and vanilla. (Keep tasting as you go until it gets to your desired flavor. We don’t like ours too sweet.)
3) Blend until creamy.
My ice cream maker:
☆Infinite Pancake Recipe
-Dry ingredients-
2 cups of flour
1 1/2 teaspoons of baking powder
2/3 teaspoons of baking soda (Do a 1/4 tsp then a little less than 1/2 a teaspoon…I know, I’m weird, but trust me, lol!)
1/2 teaspoon of salt
-Wet ingredients-
7 tablespoons of butter
1 1/4 cup of vanilla almond milk
3/4 cup of water
Directions:
1) Combine all dry ingredients.
2) Use hands to mix butter into the dry mixture until you get a coarse breadcrumb-like consistency.
3) Slowly add the milk and mix with a spoon.
4) Slowly add the water and mix again, until the batter gets to your ideal consistency/thickness for the pancakes you want.
5) In a hot skillet, pour 1/4 cup at a time into the pot. Leave for just 2-3 minutes or until the edges get firm and crisp up.
6) Gently flip your batter with just the tip of a fork and let the other side cook for about 2 minutes.
7) Repeat until all your pancakes are done.
Makes about 12-16 small pancakes.
TIPS
1) Make sure you mix the butter thoroughly throughout the dry mixture. The mix should become a golden color when the butter is fully infused with every grain of flour. This is the key to the batter not sticking.
2) When you flip your pancake, use just the edge of your fork and gently lift and tip the pancake over.
3) Do NOT let them burn. Keep your eye on them.
☆OTHER SEXXXAY RECIPES☆
Infinite Vegan Chocolate Cake Recipe:
Infinite Vegan Burger recipe:
Infinite Vegan Ground Beef for tacos:
☆THE BOOK THAT CHANGED EVERYTHING☆
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