• Entree
  • Dessert
  • Side Dish
  • Appetizer

Tag

vegan

Only TWO Ingredients? No Way!

31 March 2016
Grace
66 Comments
almond extract, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, Billy Bee honey, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, cream of tarter, crock pot, Daisy, Daisy sour cream, dessert, Dole, Domino, domino sugar, eat, Eggland's Best eggs, egglands best, food, Gold Medal, Gold Medal flour, granulated sugar, Green Giant, Hellman, Hershey, Hodgkin’s Mill, In The Raw Agave Nectar, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Land O Lakes, land o lakes butter, Libby, marshmallow fluff, McCormick, McCormick spices, Morton, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo, TruMoo milk, tyson, vanilla, vanilla extract, vegan, Vlasic, Wesson, Wesson vegetable oil, whipped topping, xylitol

The first time I heard of this I just couldn’t believe it. I had to try – and it really works!

There are so many recipes that I use that call for marshmallow cream. Seriously, I’ve considered taking out a loan to buy stock in the white, fluffy goodness. Okay, maybe I’m not that far off the deep end, but I do use marshmallow fluff in a lot of desserts.

I’ve found that making my own fluff is much easier and less expensive than purchasing it every week. Do you want to know something else? It only takes TWO ingredients to whip up a batch of ooey, gooey marshmallow madness. I am not kidding! Just two ingredients! You are going to be so super surprised at what they are your head just might spin.

The best part is – this recipe really makes the most perfect, fluffy marshmallow cream you could think of. I guarantee, if you give this one a try you will never go back to your old ways again!

 

Recipe courtesy of Chocolate Covered Katie.

 

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

 

Quick Tip: Add some vanilla for flavor!

Versatile Julia Child Delight: Great as a Side or as a Vegan Main Course

06 August 2015
Grace
0 Comment
Argo cornstarch, bake, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, dairy-free, dairy-free food, Daisy sour cream, dessert, dinner, Dole, domino sugar, eat, Eggland's Best eggs, food, French, French food, gastro, gluten-free, gluten-free food, Gold Medal flour, granulated sugar, Green Giant, healthy, healthy food, healthy recipe, Hershey, Hodgkin’s Mill, home recipes, Jell-O, Jif peanut butter, Johnsonville, Julia Child, Julia Child ratatouille, Julie & Julia, Julie & Julia movie, Julie and Julia, Julie and Julia movie, keebler, Kikkoman, Kikkoman soy sauce, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, olive oil, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Pompeian, Pompeian extra virgin olive oil, Pompeian olive oil, Powdered sugar, ratatouille, ratatouille casserole, recipe, Ritz crackers, Sara Lee, Sargento, side dish, slow cooker, soy sauce, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, vegan, vegan casserole, vegetarian, vegetarian casserole, Vlasic, Wesson vegetable oil, whipped topping

Hey, I am a meat eater. But I also love my veggies, and I like having a good go-to option that will satisfy me and my vegan or vegetarian friends (I have a few). This Ratatouille, Julia Child’s twist on a French culinary classic, fits the bill for a quiet home meal or a bustling event. It looks beautiful, tastes great, and cooks in record time!

Many masters of the kitchen have since followed in her footsteps, but Julia Child continues to inspire masters and aspiring amateurs alike. I loved how she honored age-old traditions while making gourmet, Cordon Bleu cooking readily accessible to the masses (as beautifully illustrated in the movie Julie & Julia). And she wasn’t afraid of admitting a mistake or popularizing a variation of a classic recipe when she thought that it would be better for most people, much to the chagrin of the culinary elite in her time.

I love the versatility of her version of ratatouille. It makes for a great meal by itself over a bed of rice or couscous, but it is also great as part of a multi-course vegetarian meal and pairs well with many popular meat dishes. Once the prep is finished, it takes only about 45 minutes worry-free minutes to bake. It doesn’t hurt, either, that it looks so beautiful once you pull it out of the oven.

 

Recipe adapted by 12 Tomatoes

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

 

Quick tip: If you’re not worried about using dairy, sprinkle some delicious Parmesan cheese on top of the ratatouille!

Facebook

Archives

Pages

  • HOME
  • TERMS OF USE
  • PRIVACY POLICY
  • CURATION POLICY
  • DMCA POLICY
  • CONTACT US
Copyright 2017 Tastee Recipe

IMPORTANT DISCLOSURE:

We are often compensated for products we link to. Click here for details.