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Creamy Vegan Garlic Pasta with Roasted Tomatoes
INGREDIENTS 3 cups grape tomatoes, halved 10 ounces whole wheat pasta (such as penne, linguini or fettuccini | Use less if you want a higher sauce:pasta ratio) Olive oil 2 medium shallots, diced 8 large cloves garlic, minced/grated Sea salt and black pepper 3-4 Tbsp unbleached all purpose flour (or another thickener of choice)* 2.5 cups unsweetened plain Almond Breeze (you could also sub up to 1 cup with veggie stock) INSTRUCTIONS Preheat oven to 400 degrees and toss tomatoes in a bit of olive oil and sea salt. Place cut side up on a parchment-lined baking sheet and bake for 20 minutes while you prepare the rest of the dish. Then set aside. Bring a large pot of water to a boil and cook pasta according to package instructions. When done, drain, cover and set aside. In the meantime, prepare the sauce. In a large skillet over medium-low heat, add 1 Tbsp olive oil and the garlic and shallot. Add a pinch of salt and black pepper and stir frequently, cooking for 3-4 minutes until softened and fragrant. Stir in 3-4 Tbsp flour (or other thickener of choice – see notes) and mix with a whisk. Once combined, slowly whisk in the almond milk a little at a time so clumps don’t form. Add another healthy pinch of salt and black pepper, bring to a simmer and continue cooking for another 4-5 minutes to thicken. Taste and adjust seasonings as needed. (Optional: You can also add a few shakes of vegan parmesan for extra flavor at this time if you wish.) If you want an ultra creamy sauce, transfer sauce to a blender (or use an immersion blender) to blend the sauce until creamy and smooth. Place back in pan and reduce heat to a low simmer until desired thickness is reached. Once the sauce is to your desired thickness, taste and adjust seasonings as needed. Then add pasta and roasted tomatoes and stir. Serve immediately and garnish with extra black pepper, fresh basil and/or vegan parmesan cheese.
Vegan Roasted Red Pepper Pasta
INGREDIENTS PASTA 2 red bell peppers 2-3 Tbsp olive oil 2 shallots, finely chopped 4 cloves garlic, finely chopped Sea salt and ground black pepper 1.5 cups Unsweetened Original Almond Breeze Almond Milk 2 Tbsp nutritional yeast 1.5 Tbsp cornstarch or arrowroot powder (or other thickener of choice) Pinch red pepper flake (optional, for heat) 12 ounces gluten free linguini or spaghetti noodles (or other noodle of choice) FOR SERVING Vegan parmesan cheese Finely chopped fresh parsley or basil INSTRUCTIONS Heat oven to 500 degrees F and roast red peppers on a baking sheet until charred - about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Set aside. Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside. While the red peppers are roasting, bring a large skillet over medium heat and sautee onion and garlic in 2-3 Tbsp olive oil until golden brown and soft - about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside. Transfer sautéed shallot and garlic to blender with roasted peppers, almond milk, red pepper flake, nutritional yeast and cornstarch. Season with desired amount of salt, pepper and red pepper flake. Blend until creamy and smooth, taste and adjust seasonings as needed, adding more salt and pepper or nutritional yeast for flavor. You want the flavor to be pretty robust and strong since the noodles don't have much flavor - so be generous with your seasonings. Once blended, place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering. Once sauce is thickened to desired consistency (see photo), add noodles. However, before tossing add a touch more olive oil, salt and pepper to the un-tossed noodles for added flavor. Then, toss to coat. Serve with (generous amounts of) vegan parmesan, red pepper flake and fresh chopped parsley or basil.
Jimin Meme Madness Monday!!😂🤣
Hello ARMY!!🤗Today we start posting for Jimin all this week! Today is also meme madness Monday!! 💜 ❤ 💜 I can't 😂 🤣 *credit to the owner's of the memes & gif* ❤BANGTAN ARMY TEAM❤: @Yugykookie97 @Mochiroon @QueenPandaBunny @MelissaGarza @HUMANWIZARD @agustdsaveme @chimchimsjams @kaylenne956 @kpopfan88 @Aliza1 @Kyla05 ❤ARMY TAGLIST❤: @amandamuska  @blessowmwago @BoyGroupKpop @Bxbybri @CleafeMaeObina @coolwolf13 @dalenalw @echoxsoul  @gabstar143  @Gracebug @HannahC19 @herreraletecia  @HomegirlG  @ifitnessvn @Ilovephases @izzybell1202 @jennyfer1111r1 @jiminiebae @jkenshayla @jungkookieeeee @Just2BLoved @kaylawalker929  @kaylenne956 @krissynormam @kpopfan88 @Kyla05 @MelissaGarza @Mochiroon @Nyxxonn @PANDABTS @QueenPandaBunny @rebeccariley52 @rodrickagardne @Rose2demhaters @samcorsam @simpsonsamantha @Shelbeigh19 @shellyfuentes70 @soobak @Starbell808 @szewwy @Taekookimonster  @Tiffiedannie @wolfyplayzyv @yukigintokie    *let me know if you want to be apart of the ARMY taglist* K-Monsta Squad: @Yugykookie97 @BBxGD @lilbr0wneyes @DefSoul1994 @KpopGaby @MYAlpha @BangtanGirlOT12 Tag List: @cagonzales9696 @MonieManhiM @cherriblossom17 @SimplyAwkward @Btsislife @jaselgalindo @emealia @saraortiz2002 @xsandos17 @VictoriaBossier @TaehyungKey @Sarahdarwish @kpopandkimchi @Emealia @terenailyn @MonAnnahiX @4dalientae @PrettieeEmm @kyokeo @KwonOfAkind @AnimeKpopLover @SugaOnTop  @QueenyCrossGene @MadAndrea @B1A4BTS5ever @zyxzj @Taehyungie @VKookie47 @NuXX @Baekyeol27 @DOislifeExoL @kpopbeat @BulletproofV @PrincessUnicorn @luna1171 @LisetteZapata @herreravanessa9 @MadAndrea @AnimeKpopFreak @amandamuska @RandomName @aliendestina @mrsyookihyun @MaelstromVIP @Foxxyjinxx @Bangtanss @YessicaCardenas @JadeOwens @cns1391 @JJiBin @TheEnlightment @BlueMoon201 @QueenPandaBunny @emberreynemoll @LacyTanner @nyxxonn @SweetDuella @MmIlk @KihyunA @ARMY4Life @SerenaArthurs @Additional18 @jessicaclove  @olive07354  @YungStatin  @nickij @Mochiroon @LiyahBoon @BoyGroupKpop @blessowmwago @Lesha *Let me know if you want to be tagged or untagged from the tag list*