Vegan Pistachio Pancakes

This recipe will be a perfect fit for everyone trying to add some pistachios to their breakfast menu. These delicious pancakes wouldn’t be complete without some chopped pistachios, but they also owe their green shade to another surprising ingredient—fresh spinach.

Vegan Pistachio Sheet Cake

Sheet cakes are one of Gabrielle’s specialties, and she couldn’t resist baking one with pistachios. The list of ingredients for this dish is pretty much the same as for pistachio pancakes, but it’s a better fit when you have dinner guests coming over.

Vegan Pistachio Muffins

Speaking of perfect desserts for dinner parties, muffins also come to mind. Once again, you’ll need some chopped pistachios and fresh spinach to make a whole batch, but the list of ingredients also includes mashed bananas and almond extract.

The post Fans of Pistachios Have to Try Eat Drink Shrink’s Delicious Desserts appeared first on thedancingcucumber.com.

Gabrielle of Eat Drink Shrink shared an amazing recipe for Brussels soup on her blog. Her recipe requires a single package of Brussels sprouts, and you can get 4-6 servings of soup with it—making it a perfect appetizer for your dinner parties this fall.

Ingredients

• 1 pound Brussels sprouts
• 2 large shallots, chopped
• 3 cloves garlic
• 3 cups vegetable stock
• 1 cup almond milk
• 1 cup cashews, soaked
• 2 tbsp dijon mustard
• 1/2 cup dry white wine
• 1 tbsp vegan butter
• olive oil
• salt and pepper

Instructions

1. After setting the oven to 375F, prepare your Brussels sprouts by washing and trimming their stems, and then cutting them in halves or quarters, depending on their size.
2. Drizzle the sprouts with olive oil, season them with salt and pepper, and let them roast until they’ve softened—for about 20-30 minutes—before setting them aside.
3. Cook the vegan butter and chopped shallots over medium heat for about three minutes. Once they’re translucent, add garlic to the pan and cook it for two minutes before adding the wine and lowering the temperature.
4. Blend soaked cashews, almond milk, dijon, and broth with the shallot mixture and roasted Brussels sprouts until smooth.
5. After blending the mixture, return the pureed soup to the pot. Adjust salt and pepper if needed, and serve while warm.

The post Eat Drink Shrink’s Brussels Sprouts Soup is a Creamy Delight appeared first on thedancingcucumber.com.

Vegan Pistachio Pancakes

This recipe will be a perfect fit for everyone trying to add some pistachios to their breakfast menu. These delicious pancakes wouldn’t be complete without some chopped pistachios, but they also owe their green shade to another surprising ingredient—fresh spinach.

Vegan Pistachio Sheet Cake

Sheet cakes are one of Gabrielle’s specialties, and she couldn’t resist baking one with pistachios. The list of ingredients for this dish is pretty much the same as for pistachio pancakes, but it’s a better fit when you have dinner guests coming over.

Vegan Pistachio Muffins

Speaking of perfect desserts for dinner parties, muffins also come to mind. Once again, you’ll need some chopped pistachios and fresh spinach to make a whole batch, but the list of ingredients also includes mashed bananas and almond extract.

The post Fans of Pistachios Have to Try Eat Drink Shrink’s Delicious Desserts appeared first on thedancingcucumber.com.

Gabrielle of Eat Drink Shrink shared an amazing recipe for Brussels soup on her blog. Her recipe requires a single package of Brussels sprouts, and you can get 4-6 servings of soup with it—making it a perfect appetizer for your dinner parties this fall.

Ingredients

• 1 pound Brussels sprouts
• 2 large shallots, chopped
• 3 cloves garlic
• 3 cups vegetable stock
• 1 cup almond milk
• 1 cup cashews, soaked
• 2 tbsp dijon mustard
• 1/2 cup dry white wine
• 1 tbsp vegan butter
• olive oil
• salt and pepper

Instructions

1. After setting the oven to 375F, prepare your Brussels sprouts by washing and trimming their stems, and then cutting them in halves or quarters, depending on their size.
2. Drizzle the sprouts with olive oil, season them with salt and pepper, and let them roast until they’ve softened—for about 20-30 minutes—before setting them aside.
3. Cook the vegan butter and chopped shallots over medium heat for about three minutes. Once they’re translucent, add garlic to the pan and cook it for two minutes before adding the wine and lowering the temperature.
4. Blend soaked cashews, almond milk, dijon, and broth with the shallot mixture and roasted Brussels sprouts until smooth.
5. After blending the mixture, return the pureed soup to the pot. Adjust salt and pepper if needed, and serve while warm.

The post Eat Drink Shrink’s Brussels Sprouts Soup is a Creamy Delight appeared first on thedancingcucumber.com.