Mille-Feuille is a beloved French pastry with layers of crispy, buttery puff pastry, custard filling, and a chocolate and vanilla frosting. You can get all ingredients in your supermarket and baking the dessert is far easier than it seems! All you have to do is to bake a sheet of puff pastry, slice into three equal pieces, make your own vegan vanilla custard (vegan crème pâtissière), assemble, and then add the glazing on top.
This is a take on the classic cauliflower based Indian-Chinese recipe, but with broccoli.
The most common varieties of Manchurian dishes involve a tomato based spicy sauce, much like my dish. However, my sauce uses fresh aromatics, ginger and fresh garlic chives, offering lighter nuances of flavor. The dish has in some cases been ruined by overly think sauces and excessive batter on the fritters. Most people associate Manchurian with a coating that is overly thick in a sauce that is laden with cornstarch.
People who do not like broccoli might have some reservations, but I promise you this dish might just be the broccoli dish you were waiting for. In a nutshell, it is an Indo-Chinese creation.
If you can overlook the oil needed in frying these fritters, you will be guaranteed that your guests are going to be pleased with this dish anytime you serve it.
These vegan mocha chocolate brownie bites will satisfy your chocolate cravings in the healthiest way! They are really easy to make and taste just as good as they real thing.
Creamy chocolate and peanut butter swirl is piled inside a no-bake optional crust for a rich and cooling treat. If you re a fan of peanut butter cups, then this pie was made for you. Serve semi-freddo for the perfect, melty yet chilly treat this summer.