Vegan Recipes


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Custom Keto Diet

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  1. Wow Rose, love these recipes. Gotta write down your ricotta cheese recipes. Just a suggestion, when I make lasagna, I use TVP for the hamburger. I soak it in a cup of beef like seasoning.

  2. Love that you give the WEIGHT of the spinach –a 'cup' of something leafy like spinach is such guess work…Great dishes!! Beautiful–I need another Christmas dinner in January 😉 XO

  3. those green and blue veggies were stunning though tbh 😂 loved all these recipes I’m definitely gonna try some of these even if not by Christmas 💛

  4. If you blanche the spinach in water with baking soda it helps keep the vibrant green colour. Also makes it tad easier to fit it all in the food processor. Needs to be drained and dried out in some paper towels to prevent dilution of the ricotta of course.

  5. I am seriously alergic ( hives % asthma) to yeast, I would love to see a yeast free version of your "riccotta". I love these recipes & really miss lasanga. Happy Yule!

  6. Mustard-Mushroom Noodles:

    225g Whole-Wheat Noodles
    400g Can of Whole Mushrooms
    1/3+ Cup Raw Shelled Peanuts
    3 Whole Spicy Peppers [jalapeño or other]
    2 1/2 Cups H2O
    2/5 Cup of Pure Mustard Seed Oil
    1 Teaspoon Black Salt

    Raw noodles + mushroom broth [from can of mushrooms] + 2 1/2 cups H20 ➡️ boil

    After noodles are boiled and dehydrated [rinsing optional], add peanuts, chopped peppers and mushrooms from can to noodles. Also, add 2/5 cup of mustard seed oil. Mix.

    Heat covered for 10 minutes.

    Let sit covered for 5 minutes.

    After 5 minutes, mix, add 1 tablespoon black salt, mix, cover. Let sit for 5 minutes.

    Allow to set for seasoning as per preference.

    [Beverage: Lu® Continental Pakistan Wheatable and Ghirardelli® 100% Unsweetened Cocoa with dry coconut]

  7. I appreciate you sharing recipes with us so we can improve our personal health. Still grateful everyone you post a video, you are loved and needed!

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