Vegan Lifestyle

Vegan Blogs

01 October 2022

Vegan Blogs Vegan Blogs
  • 20 Cozy Oat Recipes for Fall
    01 October 2022

    Chilly fall days call for cozy, nourishing breakfasts. To help kickstart your day and warm you up from the inside out, we’ve gathered cozy, fiber-filled oat recipes. With stovetop, Instant Pot, oven methods, and more, you’ll find ideas for perfecting your cooking method and jazzing up the flavors of your typical bowl. Grab your favorite bowl and spoon and let’s get scrolling!

    (Note: Dietary symbols listed throughout for easy navigation!)

    Stovetop Oats

    GFVGVDFNS
    The Perfect Bowl of Oats
    How to make the perfect steel cut oats in 3 easy steps: Soak, boil, simmer.

    20 Cozy Oat Recipes for Fall from Minimalist Baker →

  • Wicked Kitchen Lands $20M in Bridge Funding to Continue its Unprecedented Growth
    01 October 2022

    Wicked Kitchen recently announced the successful close of $20M in bridge funding with new investors including actor Woody Harrelson, and Thailand’s leading food innovator, Nutra Regenerative Protein Limited (NRPT). The funding news comes with the brand showing its strength, also announcing that year-on-year sales growth has more than tripled. 

    After debuting in 2,500 stores across the US last year, the brand has since achieved key milestones including the acquisition of Good Catch in September 2022, 38 product listings in over 2500 Kroger and Sprouts Farmers Market outlets, launching Wicked Kitchen sauces in over 1,200 Publix stores, and distribution of selected products in Malmart stores, and popular convenience chain, 7-Eleven. As well as the US, the brand also launched products in Thailand and Finland. 

    From meal pots, frozen ready meals, sauces, pizzas, plant-based meats, sauces and ice creams, Wicked Kitchen’s unconventional multi-category strategy has seen huge success since its initial launch in UK supermarket chain Tesco in 2018. 

    “This latest round of funding will help us go faster to expand our offerings in the U.S and abroad and it puts us in a well-poised position as we continue to lead plant-based innovations with flavor-forward products that appeal to vegans and omnivores alike,” said CEO Pete Speranza.

    The post Wicked Kitchen Lands $20M in Bridge Funding to Continue its Unprecedented Growth appeared first on The Vegan Review.

  • Quick life update!
    01 October 2022

    I just logged in to my site to catch up on replying to comments and wow. I haven’t been here since April! Last time I disappeared for a while, it was for mental health reasons and I was surprised to learn that people were worried.

    My living situation changed during the pandemic and since then it’s been difficult finding time and space for preparing and photographing blog recipes due to my current shared kitchen/pantry/fridge.

    That being said, the actual main reason I haven’t been focusing on the blog, is that I decided to push myself to compete at a more elite level in ultramarathons, something I’ve been thinking about for a while. Unexpectedly becoming a remote worker gave me the flexibility I needed to take the plunge. It’s been an incredible outlet for the excess of energy that I suffer from as a person. It’s also incredibly time-consuming!

  • Healthy Vegan Scones
    01 October 2022

    My daughter and I glammed ourselves up to attend a fancy high tea recently, and all plant-based. OMFG, it blew me away.

    While I wouldn’t consider myself a very fancy type of person, I really got into the moment. The quiet clicking of teaspoons on fine china, the French accent of our waiter, the three-tiered scone tower – I felt like I was living in a Jane Austen novel, and completely loved it.

    Ursula looked so beautiful sitting across from me, and I had one of those (embarassingly public) super grateful moments. Before I could stop it, the tears started to fall down my cheeks. I quickly fanned my face so my mascara didn’t give me away, then took a sip of the very fancy glass of champagne poured for me and tried to focus my attention on the beautiful plates of food.

    There were little wraps, mini pies, orange choc cake, panna cotta – the list goes on. But my absolutely favourite thing? The scones with two types of jam and clotted cream.

    The scones didn’t look like traditional scones so I was dubious. I cut one in half and saw it was perfectly baked with just the right kind of density. I twisted the lid of the blackberry jar of jam (almost too cute to open!) and applied a thin layer to my scone half. Then scooped up some of the cream to lay on top.

    The taste was heavenly. The scone was doing its job of being respectfully neutral in taste to allow the coconut flavour from the cream to be observed while the sweetness from the jam tied all three components together.

    I enjoyed the experience so much that I wanted to recreate the scones at home but didn’t want all the calories that came with them. Because I’m a bit weird like that.

    This recipe is the result! They’re perhaps not the prettiest, but these scones hit all the right notes – they’re light and crumbly and incredibly more-ish – and a perfect base for my raspberry chia jam! To top it off they’re pretty nutritious too, with about 85% the calories of a regular scone, and half the saturated fat and zero cholesterol.

    JUMP TO: RecipePhoto Gallery

    What are you waiting for? You could have your very own Jane Austen tea party less than an hour from now, with home made jam and scones!

    Print Healthy Vegan Scones
    Easy and delicious scones with a healthy twist! They are vegan, gluten-free, sugar-free and nut-free.
    Course Snack
    Cuisine Global
    Diet Vegan, Vegetarian
    Prep Time 10 minutes
    Cook Time 16 minutes
    Total Time 26 minutes
    Servings 6
    Calories 102.5kcal
    Ingredients
    • 1 1/2 cups rolled oats
    • 1/4 cup coconut flour
    • 1 1/2 tsp baking powder
    • 1/4 tsp fine sea salt
    • 3 Tbsp Greek-style coconut yoghurt chilled until solid
    • 1/2 cup ice water
    To Serve:
    • 6 Tbsp raspberry chia jam
    • 6 Tbsp dairy-free whipped cream
    Instructions
    • Preheat the oven to 190°C (375°F), and line a large baking tray with baking paper.
    • Place the oats in a food processor and process to a fine flour. Transfer to a mixing bowl.
    • Add the coconut flour, baking powder and salt to the mixing bowl, and stir to combine.
    • Add the chilled coconut yoghurt and ice water. Combine it initially with a spoon, and switch to using your hands when it starts becoming dough-like.
    • Turn the dough out onto a work surface that has been lightly dusted with coconut flour. Pat the dough together and shape it into a 6-inch (15 cm) circle about 1-inch (2.5 cm) thick.
    • Cut dough into 6 even triangles, or use a scone cutter (the one I used was about 6cm in diameter). Transfer the shapes to your prepared baking tray.
    • Bake in the oven for 12 to 16 minutes, until golden brown and firm to the touch. Carefully transfer the scones to a wire cooling rack, and serve warm or cooled down.
    Notes
    Storage: Store the cooled scones in an airtight container at (cool) room temperature for 2 days, refrigerated for 5 days, or in the freezer for up to 6 months.Oat Flour in place of Oats: If you like, you can skip part one of step 2 and use oat flour in place of the rolled oats. You will need 1 and 1/4 cups (150 g) of oat flour.
    Nutrition
    Calories: 102.5kcal | Carbohydrates: 17.8g | Protein: 3.7g | Fat: 2.1g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.4g | Sodium: 225.7mg | Potassium: 178.8mg | Fiber: 3.8g | Sugar: 1.7g | Calcium: 93.8mg | Iron: 1.3mg
    • Photo Gallery •

    Gabrielle is an evidence-based vegan coach who believes that health transformation begins when you switch to a plant-based diet. Her mission is to help midlife women eat in alignment with who they are and what they value so that they can lead a happier, healthier and more fulfilling life.

    Like what you see?

    If you like the look of this recipe, hit the button below and we’ll send you a free 7-day meal plan full of delicious plant-based meals!

  • Raspberry Chia Jam
    01 October 2022

    I can’t say I’ve ever been a jam fan. The only kind I’ve ever really enjoyed was marmalade, with its slightly bitter taste.

    But I was dead set on creating a healthy scone recipe, and well, I needed some kind of jam to enjoy with them damn it!

    It seemed ridiculous to go to the effort of healthy-ising (that’s a word now, I just made it up) scones if I’m then going to layer on sugar – which is basically what traditional jam is. I was genuinely horrified to see how much sugar goes into the stuff (hint: it’s WAY more than you need). Surely I’m not the only person on the planet who wants to enjoy it without having it spike my blood sugar with every bite?

    This jam is a definite winner. It’s whole food plant-based (with no added sugar), nutritious, and incredibly easy to make. Start to finish in about five minutes – yes really!

    I was surprised how quick this comes together, because growing up I remember my mum used to have her confections going for hours on the stove before they were ready to slop into jars.

    This jam compares really well on a nutrition front too. A tablespoon contains 19 calories (regular raspberry jam has 50), 1.8g sugar (regular has 11g!), as well as a host of micronutrients and dietary fibre.

    JUMP TO: RecipePhoto Gallery

    When making this jam, don’t worry too much about mashing it to a smooth texture. Some lumpiness gives it textural interest.

    I’ll be honest, I don’t actually know how long this jam lasts – because it’s never lasted more than a day when I made it! Keep it refrigerated in a sealed jar, and it should be good for at least 2 weeks.

    Print Raspberry Chia Jam
    This delicious raspberry chia jam is incredibly quick and easy to make and tastes better than anything you can get from the store!
    Course Condiment
    Cuisine Global
    Diet Vegan, Vegetarian
    Prep Time 2 minutes
    Cook Time 5 minutes
    Total Time 7 minutes
    Servings 12 Tbsp
    Calories 18.9kcal
    Ingredients
    • 1 cup frozen raspberries
    • 1 Tbsp maple syrup
    • 2 Tbsp chia seeds
    Instructions
    • Add all ingredients to a saucepan and heat over medium heat.
    • Once simmering, mash the raspberries over the heat and then reduce the heat to low. Leave to simmer for 5 minutes, stirring regularly, then remove from heat.
    • Once cooled, transfer the jam to a jar and seal. Place in the fridge where it will thicken.
    • Use as toppings for oats, pancakes, waffles, toast etc.
    Notes
    Can be stored in the fridge for up to 2 weeks.
    Nutrition
    Calories: 18.9kcal | Carbohydrates: 3.3g | Protein: 0.4g | Fat: 0.6g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Sodium: 0.9mg | Potassium: 31.7mg | Fiber: 1.1g | Sugar: 1.8g | Vitamin A: 0.5IU | Vitamin C: 2.1mg | Calcium: 15mg | Iron: 0.4mg
    • Photo Gallery •

    Gabrielle is an evidence-based vegan coach who believes that health transformation begins when you switch to a plant-based diet. Her mission is to help midlife women eat in alignment with who they are and what they value so that they can lead a happier, healthier and more fulfilling life.

    Like what you see?

    If you like the look of this recipe, hit the button below and we’ll send you a free 7-day meal plan full of delicious plant-based meals!

  • Vegan Meatloaf Skull with Mashed Potatoes and Roasted Vegetables
    01 October 2022

    This Vegan Meatloaf Skull with Mashed Potatoes and Roasted Vegetables is fun and easy to make. It's an ideal dinner before trick or treating or whenever you'd like to have a delicious but unusual meal! It's just an easy vegan meatloaf and mashed potatoes, but the skull mold makes it creepy! If you'd rather have a less creepy dinner, just use a loaf pan instead of a skull pan!

  • 7 Vegan Baking Tips from the Queen of Vegan Desserts
    01 October 2022

    The more I make desserts, the more certain I am that there is no one-size-fits-all to using and choosing sweeteners, cocoa, starches, or other ingredients. Try some of the following suggestions and see if you don’t find your already amazing vegan desserts are even more delectable! 

    1 Gather your ingredients and equipment. 

    Nothing new here, but a reminder nonetheless: Do a mis en place first! This simply means to get all your equipment and ingredients together so you can get prepped before you begin to make the recipe. Find your dry and liquid measures. Prepare your baking pans. Set the oven rack to the correct position, preheat the oven, and check your oven thermometer. Nuts or seeds to soak? Tofu to blanche? Chocolate to chop or melt, oil to chill, or ingredients to bring to room temperature? Do it first! It will pay off when you’re in the throes of cake baking.

    2 Sugar, in its many forms, is a critical component of baked goods.

    All granulated, organic sugars have larger crystals than refined white sugar, and grinding or powdering them before using will result in a baked dessert with the best crumb. Grind organic sugar (the light-colored sugar from which most molasses has been removed) in a food processor until the crystals are relatively uniform and visibly smaller. Whole cane sugars (such as Sucanat and rapadura), on the other hand, retain all of the molasses, as reflected in their light brown color and caramel taste. Powder four cups of this very coarse sugar at a time in a high-speed blender and one cup in a standard blender. When stored in an airtight container, the prepared sugars will stay lump-free. Coconut palm and maple sugar are also best powdered and stored in airtight containers. Date sugar burns easily and does not dissolve; reserve this one for sprinkling over already-baked cobblers and crisps.

    3 Don’t swap out maple syrup with rice syrup or agave nectar.

    Maple syrup was my sugar of choice more than 20 years ago when I left the butter-sugar-egg pastry kitchen, and I still like it. Use Grade B, which is dark. You’ll get more sweetness for your buck. If you’re stocking up or bulk buying, store it in your freezer (it becomes more viscous, like vodka) or refrigerator.

    Rice syrup has a light caramel taste that I find irresistible. But, in my opinion, cakes made with rice syrup bake up gummy and are not sweet enough, while cookies and crisp topping generally come out too hard. Thick and sticky rice syrup is easier to measure and mix into batters, so warm it before measuring. To heat, open the jar of syrup and place it in a saucepan of very hot water. Stir a few times with a dinner knife until liquefied.

    4 Agar flakes will dissolve, but you can’t skip soaking.

    Measure the flakes into your saucepan and pour the room-temperature liquid specified in the recipe over the flakes. Do not stir or heat, and let the agar soak for 15 minutes while you prep other ingredients.

    5 Arrowroot, cornstarch, and tapioca starches are not one-powder-fits-all.

    All three powders, when combined with agar agar, add body and a creamy mouth feel to egg-free desserts. There is no difference in measurement when substituting one for another, but cooking applications differ. For example, don’t make chocolate pudding with arrowroot. My neighbor, cookbook author Linda Long, called to tell me that her go-to pudding did not thicken “after all these years.” Turns out she’d run out of cornstarch and subbed arrowroot. Arrowroot thickens just below the boil. If you cook or stir it longer, it is likely to thin. Cornstarch needs a full minute of boiling, and tapioca starch needs 45 seconds of boiling.

    6 There is no one-size-fits-all egg replacer, either.

    When you sub-out eggs in recipes, be sure to make note of what function you are replacing. Binding? Liquid? Fat? Leavening? If you’re making cakes, you are likely already using vinegar in combination with baking powder and baking soda. Apple cider vinegar is the most reliable and wholesome choice.

    7 Non-alkalized (natural) cocoa powder and Dutch-processed cocoa powder are not interchangeable.

    If the recipe doesn’t specify the difference, check the leavening agent being used. If baking soda is listed, use natural cocoa. The very darkest cocoa powder, known as black cocoa, is what gives Oreos their distinctive color. This highly alkalized cocoa doesn’t add flavor, so use only one to two tablespoons.

  • These 8 Vegan Halloween Recipes are So Good, They’re Spooky!
    01 October 2022

    The past two years have been creepy, spooky, and altogether scary, but this gives us all the more reason to celebrate this morbidly spirited time of year. And what better way to enjoy the spooky season than with delicious vegan food? Here are eight otherworldly recipes to help make Halloween as bewitching as possible.

    Honestly Yum

    1 Halloween Pumpkin Punch by Honestly Yum

    Fizzy and boozy with a festively orange glow, this spiced (and spiked) libation packs just enough sweet spirits to get you in the mood for a delightfully spooky fun time. Bonus points for serving this pumpkin and rum-based beverage in an actual pumpkin or a ghastly gourd.
    Try it here

    Mind Over Munch

    2 Radioactive Orange Halloween Punch by Mind Over Munch

    This vibrant, non-alcoholic sparkling drink is perfect for little monsters. The concoction combines mango, orange, and pineapple juices with sparkling water for a tropical taste in October. Any adult monsters with a handy flask are welcome to spike their own glass. 
    Try it here

    Vegan Yack Attack

     

    3
    Stuffed Mushroom Eyeballs by Vegan Yack Attack

    It’s all about mind over matter with this creepy appetizer. Once you get over the appearance and muster enough courage to take a bite, you’ll be entranced with the taste of creamy, garlicky tofu ricotta balanced with the umami of a juicy mushroom and sun-dried tomatoes. The slight brine of the olive pulls it all together. No need to be paranoid about being watched—soon all those prying eyeballs will vanish into hungry hands and stomachs.
    Try it here

    Cadry’s Kitchen

    4 Jack-o’-Lantern Salad with Tangy Peanut Dressing by Cadry’s Kitchen

    Whether you have the time (or patience) to carve out oranges, you need to make this salad. The simple yet delectable combination of leafy greens, bell peppers, orange segments, and peanuts come together for a phenomenal side dish with a good amount of crunch. Forget the orange—we want a pumpkin full of this salad.
    Try it here

    Vegan Richa

    5
    Pumpkin Mac and Cheese Bake by Vegan Richa

    There’s nothing more comforting on a stormy Halloween night than a big bowl of vegan mac and cheese. This baked version gets an autumnal upgrade with a squash-based cheese sauce and crispy sage topping. The zombies may be knocking on your door, but you’ll feel safe and sound while savoring this iconic comfort food.
    Try it here

    Recipes from My Pantry

    6 Instant Pot Pumpkin and Plantain Curry by Recipes from My Pantry

    This vegetable-forward dish is the perfect precursor to all those Halloween sweets. Beware—the aromatic spices are so intoxicating they may just awaken the dead. Take the InstaPot and run to save the leftovers!
    Try it here

    Spabettie

    7
    Pumpkin Caramel Chocolates by Spabettie

    These luscious homemade treats look like they came from a package. While vegan caramels are easy enough to find, it’s worth the extra effort to make these from scratch for that silky smooth pumpkin-flavored caramel filling. You may find yourself eating it by the spoonful—save some for the candies!
    Try it here

    Namely Marly

    8 Halloween Pudding Cups by Namely Marly

    Travel through time back to your childhood with these nostalgic cookie-topped pudding cups. The tasty combination of silky chocolate pudding and crumbled sandwich cookies never fails to please witches and wizards at any age. 
    Try it here

  • Vegan Spinach, Chickpea, and Lemon Pilaf
    01 October 2022

    This easy, spiced rice dish from the 15 Minute Vegan on a Budget cookbook is the answer to any potluck, weeknight meals, or picky eaters. Serve it up with grilled flatbreads and a vegan yogurt sauce for an extra dose of plant-based goodness. 

  • Everything Bagel Air Fried Potatoes
    01 October 2022

    Looking for a way to make potatoes that you’ve never tried before? Get a load of these Everything Bagel Air Fried Potatoes! You might question my ability to make a potato you haven’t tried before, and I understand why. Potatoes are likely the most widely used root vegetable and are […]

    The post Everything Bagel Air Fried Potatoes appeared first on Liv B..

Vegan Baking blogs

Vegan Baking Blogs

01 October 2022

Vegan Baking Blogs Vegan Baking Blogs
  • Herbed Cashew Cheese
    01 October 2022

    This spreadable, herbed cashew cheese recipe is dairy-free and the perfect addition to any vegan charcuterie board.

    Get the Herbed Cashew Cheese recipe at Unconventional Baker

  • Cinnamon Sugar Donuts
    01 October 2022

    Warm, fresh-baked cinnamon sugar donuts that are soft & tender, packed with cinnamon spice and coated in delicious cinnamon sugar. The perfect fall treat to enjoy with a hot beverage! Fresh-Baked, Tender ‘n Sweet Cinnamon Sugar Donuts Donut stop believin’… in the dream of delicious baked donuts! Yes, there is such a thing… and yes,...

    Read More »

    The post Cinnamon Sugar Donuts appeared first on Beaming Baker.

  • Perfect Palak Paneer
    30 September 2022

    Pearlescent white cubes floating in an emerald sea, the appearance of palak paneer is like nothing else. Sometimes the green might be a more muted, or even downright swampy hue, but somehow it still shines all the same. Instantly recognizable in any shade, it’s a dish to win over the fickle hearts of vegetable-haters, packing in a mega dose of dark leafy greens almost by accident. It manages to taste amazing in spite of AND because of the massive quantity of spinach involved.

    Hailing from one of the most fertile regions on Earth, it’s not a stretch to imagine farmers throwing pounds of spinach into a pot, trying to wilt down the harvest into a more manageable output. Consider it the Punjabi version of creamed spinach, rich with sauteed onions and coconut milk. Vibrantly spiced without becoming overly spicy in terms of scoville units, you can smell it simmering on the stove from a mile away.

    Naturally vegetarian, the protein at the heart of this dish is sometimes described as Indian cottage cheese, but that’s only a fitting description of paneer’s flavor. Mild, soft yet spongy and sliceable, the similarities it shares with tofu are unmistakable. While I’ve successfully swapped the two in the past with minimal adaptation, there’s always room for improvement.

    That’s where Sugimoto shiitake powder comes in, building incremental umami flavor to enhance the cheesy notes of the nutritional yeast, creating a more impactful savory taste that could rival that of curdled dairy. The magic is in that marinade, disarmingly simple and undeniably savory.

    How much spinach does it take to make palak paneer?

    If you’ve ever cooked fresh spinach, you already know it takes a truckload to yield a single forkful once it touches the heat. That’s why I typically like to start with frozen spinach in this recipe, which only needs to be drained of excess liquid before it’s ready to use. Otherwise, here are some basic guidelines for spinach usage:

    • 1 Pound Fresh Spinach = 10 Ounces Frozen Spinach
    • 1 Pound Fresh Spinach = About 10 Cups
    • 1 Pound Fresh, Steamed Spinach / 10 Ounces Frozen Spinach, Thawed and Drained = 1 1/2 Cups

    That means for this recipe, you’ll want to start with a little over 19 ounces (let’s round it to 20 to be safe,) or about 20 cups in volume. That said, there’s no such thing as too much when it comes to spinach here. Feel free to add more if you have it.

    What’s the difference between palak paneer and saag paneer?

    All palak is saag, but not all saag is palak. “Palak” means spinach in Hindi, whereas “saag” can refer to any sort of leafy greens. Saag might include one or many of the following:

    • Arugula
    • Kale
    • Mustard greens
    • Collard greens
    • Bok choy
    • Chard
    • Beet greens
    • Turnip greens
    • Fenugreek
    • And yes, spinach!

    To brown or not to brown?

    Once marinated, the tofu paneer can be enjoyed as is, without further cooking. In fact, I like keeping mine in the fridge until just before serving for a cooling contrast to the hot spinach curry. It’s just as enjoyable with a gentle sear on the outsides, crisping and caramelizing the edges for more textural contrast instead. You can pan fry or air fry the cubes very briefly using high heat without adding more oil.

    How can you serve palak paneer?

    Enjoy palak paneer, hot with basmati rice, roti, naan, or chapati. On particularly sweltering summer days, though, I happen to think this is a great dish to enjoy cold, straight out of the fridge. Like all curries, the complex blend of spices continues to develop, blend, and bloom over time. Leftovers are unlikely for this recipe though, so you may want to preemptively double it. There’s no such thing as too much spinach when you have such a crave-worthy formula for palak paneer in your recipe arsenal.

    Yield: Makes 3 - 4 Servings Palak Paneer
    Print

    Vibrantly spiced spinach curry makes it easy to eat your greens. High protein tofu takes the place of dairy-based paneer in this completely vegan version.

    Prep Time 15 minutes
    Cook Time 20 minutes
    Additional Time 1 hour
    Total Time 1 hour 35 minutes
    Ingredients Tofu Paneer:
    • 2 Tablespoons Nutritional Yeast
    • 2 Tablespoons Rice Vinegar
    • 2 Tablespoons Olive Oil
    • 1 Tablespoon White Miso Paste
    • 1 Teaspoon Shiitake Powder
    • 1/2 Teaspoon Onion Powder
    • 1/4 Teaspoon Salt
    • 1 (16-Ounce) Package Super-Firm (AKA High Protein) Tofu
    • 1/2 - 1 Cup Vegetable Stock
    Spinach Curry:
    • 2 Tablespoons Coconut Oil
    • 1 Yellow Onion, Diced
    • 1 Inch Fresh Ginger, Minced
    • 4 Cloves Garlic, Minced
    • 1 Serrano Pepper, Seeded and Minced
    • 2 Teaspoons Whole Cumin Seeds
    • 2 Teaspoons Garam Masala
    • 2 Teaspoons Ground Coriander
    • 1 Teaspoon Ground Fenugreek
    • 1/2 Teaspoon Ground Turmeric
    • 3/4 - 1 Cup Full-Fat Coconut Milk
    • 1/2 Teaspoon Salt
    • 2 Tablespoons Lemon Juice
    • 1 Pound Frozen Spinach, Thawed
    • 1 - 2 Scallions, Thinly Sliced (Optional)
    Instructions
    1. To make the tofu paneer, mix the nutritional yeast, vinegar, oil, miso, shiitake powder, onion powder, and salt in a large bowl or food storage container until it forms a smooth paste. Cut the tofu into 1/2-inch cubes before adding them into the mixture. Top off the container with enough vegetable broth to cover all the tofu. Stir gently to combine. Let marinate for at least 1 hour at room temperature, and up to 24 hours in the fridge.
    2. Meanwhile, for the spinach curry, melt the coconut oil in a medium saucepan over medium heat. Add the onion, ginger, garlic, and Serrano pepper, sauteing for 5 - 8 minutes until softened and aromatic. Add the cumin seeds and cook for another minute. Add the garam masala, coriander, fenugreek, and turmeric, stirring constantly for 30 seconds, until incorporated and aromatic.
    3. Deglaze the pan with 3/4 cup of coconut milk and season with salt. Turn down the heat to medium-low and simmer for 10 minutes. Transfer to a blender and add the lemon juice and spinach. Blend or pulse for 30 - 60 seconds; you want the sauce to retain a slightly coarse consistency, not completely pureed. Add another 1/4 cup of coconut milk if you'd like a thinner sauce or are having trouble getting everything incorporated in the blender.
    4. Return the spinach sauce to the stove and cook for another 3 - 5 minutes, until hot all the way through. Use a slotted spoon to remove the tofu from the marinade and add it directly into the sauce. Discard or reserve the excess marinade for another recipe (such as using it to cook rice in later.)
    5. Alternately, if you'd like paneer with crispy edges, air fry the tofu at 400 degrees for 5 - 10 minutes, or bake in a conventional oven at 425 degrees for 10 - 15 minutes.
    6. Top with scallions, if desired, and serve hot!
    Recommended Products

    Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

    • Forest-grown Japanese Shiitake Powder 40g, Natural Umami Booster
    • Japanese Dried Shiitake DONKO, 25-42mm, 70g
    • Japanese Dried Shiitake KOSHIN, 42-75mm, 70g
    Nutrition Information: Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 331Total Fat: 28gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 768mgCarbohydrates: 17gFiber: 7gSugar: 3gProtein: 10g

    All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

    © Hannah Kaminsky
    Cuisine: Indian / Category: Main Dishes and Entrees
    This post was made possible as a collaboration with SUGIMOTO Co. My opinions can not be bought and all content is original. This page may contain affiliate links; thank you for supporting my blog!

    The post Perfect Palak Paneer appeared first on BitterSweet.

  • Pink Sauce Pasta (Rosatella Sauce)
    30 September 2022

    Pink Sauce Pasta is a creamy and tasty blend of tomato and cream sauce! It's quick, easy and full of great flavor. Also known as Italian rosa sauce, or rosatella, this creamy pink sauce is ready in just 25 minutes. Serve this Pink Sauce Pasta on a busy weeknight or a slow Sunday dinner! Tomato...

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    Pink Sauce Pasta (Rosatella Sauce) © Veggie Desserts.

  • Vegan Honey Mini Cakes for a Sweet New Year
    29 September 2022
    This week was a celebration of the Jewish New Year. The tradition is to eat honey cakes at this time to ensure sweetness in the upcoming year. Because honey is not a vegan food, vegan bakers can turn to a honey sub
  • Pillowy Pumpkin Snickerdoodles (V + GF)
    29 September 2022

    Pumpkin cookies? We like. Snickerdoodles? Double like. Pumpkin snickerdoodles?! Loooooooove entirely! Name that movie, friends (The Grinch!), then make these tender, spicy, perfectly pumpkin-y cookies! 

    They’re unbelievably soft and pillowy and undetectably gluten-free and vegan. It’s a win-win-win situation. Just 30 minutes stand between you and fall-filled cookie perfection.

    Pillowy Pumpkin Snickerdoodles (V + GF) from Minimalist Baker →

  • Vegan brioche buns
    28 September 2022

    I’ve had a hankering for pain perdu (French toast) and homemade burgers lately so I’ve decided to make myself some ‘buttery’ vegan brioche buns first. They are not hard to make and really delicious – better than anything you could buy in most places – unless you are lucky enough to live near an artisanal […]

    The post Vegan brioche buns appeared first on Lazy Cat Kitchen.

  • Get Your Game On, Go Play
    28 September 2022

    The loss of play in the average adult’s life is downright tragic. It’s not like we ever outgrow the desire to have fun. We don’t sit down one day, make a spread sheet of all the extraneous things we can stand to lose (like guilt, shame, and misplaced emotions) and decide that the things bringing us joy, for no other purpose than to be happier in that moment, should be crossed off the list. What gives? Why do you have to be a “child at heart” to do something outside of work, just because you want to?

    Forget that nonsense. I’ve spent too many years without any play, and now I’m taking it back. I’ve found my happy place at Cidercade, open to all ages and levels of maturity. Take your family, take your friends, take your dates, or just take your damn self; I’m tired of needing an excuse to get out and make merry.

    What Games Can You Play At Cidercade?

    For one flat fee of $10, you get all-day access to hundreds of arcade games. We’re talking new and retro, including pinball, fighters and shooters, sports like air hockey and skee-ball, racing, music like guitar hero and dancing; pretty much everything else you, your parents, or your kids ever loved. If you play your cards right, you can stay active and treat this as a cheaper alternative to a gym membership too.

    What’s There to Drink and Eat At Cidercade?

    Of course, the abundant options for hard beverages on tap might negate all those gains. All the drinks are Austin East Ciders exclusives, with lots of limited edition flavors you won’t find in cans. I’m forever craving the cream soda hard cider that popped up well over a year ago, but have never been disappointed by the classics, categorized by sweetness. For the non-drinkers, there’s unlimited Maine Root Soda option for just $4. They’re all made with cane sugar too, no corn syrup, presenting a distinct upgrade over the sticky fountain beverages of yore.

    The real crowning glory of this establishment is the pizza. Honestly, these handmade pizzas have no right being so good. It’s an arcade, after all; shouldn’t the food be an afterthought? That’s certainly not the case here, where the pies come out fast and hot. Crispy, thin, and beautifully blistered crusts support a wide range of topping options, including perfectly gooey, fully melted vegan cheese. Caramelized onions and mushrooms are a must for me, which always comes out perfectly cooked and richly umami. I hear there are even gluten-free options, but haven’t been tempted to venture a taste.

    There are five Cidercade locations across Texas, in Austin, Dallas, Houston, Fort Worth, and Arlington. Set aside time for your next play date today.

    The post Get Your Game On, Go Play appeared first on BitterSweet.

  • Pumpkin Bread Recipe
    28 September 2022

    Everyone needs a great Pumpkin Bread Recipe.

    This one is not only easy and delicious

    But there are no egg replacers needed!

    I’m pretty sure you have everything you need in your pantry already!

    Pumpkin Bread

     

    This recipe bakes great into muffins too

    Just add some cinnamon nut streusel to the tops before baking and you have instant breakfast!

    For a dessert option that is great for Thanksgiving or any buffet style dinner,

    Pumpkin Bread Pudding is not only easy but so good!

    Just be sure to double the recipe below to make two loaves instead of one!

    Add cranberries to the batter  for a great holiday Cranberry Pumpkin Bread!

    For more great pumpkin recipes click the links below!

    The Best Pumpkin Cake Recipe

    Calico Marble Cake

    Pumpkin Spiced Cinnamon Buns

    Vegan Pumpkin Bread Recipe
     
    Prep time
    15 mins
    Bake time
    50 mins
    Total time
    1 hour 5 mins
     
    I am usinga large 1.5lb loaf panthis time, not a standard sized The large loaf pan measures 10" X 5"
    Serves: serves 8-10
    Ingredients
    • For the Pumpkin Bread
    • Vegetable Oil 12 Tablespoons (180ml)
    • Light Brown Sugar 1 cup (210g)
    • Plant Milk *I use soy 1½ cup (354ml)
    • Vinegar 2 teaspoons (10ml)
    • Canned Pumpkin 1 cup (250g) *see notes for homemade puree in the article above the recipe
    • Salt 1 teaspoon
    • All Purpose Flour 1 cup (125g)
    • Cake Flour 2 cup (240g) *see notes in text above the recipe box
    • Baking Soda 2 teaspoon
    • Ground Cinnamon 1 teaspoon
    • Ground Ginger 1 teaspoon
    • Ground Cardamom ½ teaspoon
    • Ground Cloves pinch
    • Ground Nutmeg ¼ teaspoon
    • OR 3 Teaspoons Pumpkin Pie Spice
    Instructions
    1. Preheat your oven to 350°F
    2. Grease the loaf pan well
    3. Combine the vinegar with the soy milk (soy milk is the only milk that will thicken with vinegar, but you can use another plant milk of your choice)
    4. In a large mixing bowl combine the oil, brown sugar, salt, pumpkin, and then the thickened vinegar/plant milk and whisk to combine well
    5. Sift the flour with all the spices and the baking soda and add it all at once to the wet mixture in the bowl
    6. Whisk smooth
    7. Pour into the greased loaf pan
    8. Bake immediately in the preheated 350°F oven for approximately 45-55 minutes or when a toothpick inserted into the center comes out clean
    9. If your bread looks like it is getting too browned on the top you can turn the oven temperature down to 325°F at mid way through and bake until it's done.
    10. Cool in the pan until you can touch it without burning yourself then flip it out onto a cooling rack to cool the rest of the way
    Notes
    Pumpkin Bread will stay fresh at room temperature wrapped well for up to 3 days, for longer storage it is best to refrigerate (up to 1 week)
    Freeze wrapped well for up to 2 months
    3.5.3251

     

    The post Pumpkin Bread Recipe appeared first on Gretchen's Vegan Bakery.

  • Crispy Roasted Brussels Sprouts with Dukkah & Honey
    28 September 2022

    If there’s a list of the most misunderstood veggies, Brussels sprouts are likely at the top. But when done right (roasted until crispy), they’re downright drool-worthy! And when tossed with crunchy nuts, sweet honey, and savory dukkah seasoning (like at Aba in Austin)? Next level!

    This 7-ingredient crowd-pleasing side comes together in just 30 minutes and is worthy of impressing dinner guests or serving at the holiday table.

    Crispy Roasted Brussels Sprouts with Dukkah & Honey from Minimalist Baker →

Vegan podcasts

Vegan Podcasts

01 October 2022

Vegan Podcasts Vegan Podcasts
  • Georgie Purcell & the Animal Justice Party
    01 October 2022

    Georgie Purcell is the Animal Justice Party candidate for Northern Victoria in the upcoming state election. She is a passionate animal protection advocate living in the beautiful Macedon Ranges on Dja Dja Wurrung, Taungurung and Wurundjeri Country.


    Georgie has spent her adult life working on causes she feels mostly passionately about – animal protection, unionism and ensuring a secure and dignified retirement for working people. For the past 4 years, she has been proud and honoured to work as Chief of Staff to Victoria’s first Animal Justice Party MP – playing a key role in achieving legislative reform to better the lives of animals. But after entering a political role at just 26 years old – she has noticed the way young people, particularly young women, are not represented in our halls of power. Georgie wants to change that.


    Georgie has been involved in the animal protection movement for 11 years – volunteering on campaigns to end puppy farming, ban jumps racing and stop duck shooting. Georgie has a double degree in law and communications/politics. She is admitted as an Australian lawyer, and is a graduate of the Pathway to Politics Program for Women and Centre for Australian Progress.


    In her spare time, she loves to hang out with her 17 sheep, donkey, 3 horses, 4 ex-puppy farm dogs and 4 cats.


    Get in Touch

    Email: This email address is being protected from spambots. You need JavaScript enabled to view it.


    Facebook: facebook.com/georgie.purcell.ajp


    Instagram: @georgie.purcell.ajp


    Twitter: @georgievpurcell


    This episode is brought to you by Bloody Vegans Productions.


    For the first time here at Bloody Vegans Productions we are offering One to One learning sessions designed to help set you on your path to becoming a successful podcaster.


    We have a host of potential sessions available to book now covering a variety of subjects from choosing the right equipment to marketing your show & many more besides.


    All sessions are priced at £25 for an hour of one to one coaching bespoke to where you at on your podcasting journey.


    If you are passionate about becoming a podcaster or perhaps you are a podcaster in need of some support then don’t hesitate to book your one to one session today at bloodyvegansproductions.com


    We look forward to seeing you there.


    Finally a huge THANK YOU to Patreon supporter Little Pigeon Bird Sanctuary . You can support the sanctuary at https://www.littlegreenpigeon.co.uk

    Get bonus content on Patreon

    Hosted on Acast. See acast.com/privacy for more information.

  • Brighde Reed: The World Vegan Travel
    30 September 2022

    “By listening, it can improve our own understanding of the complex issue of where we are as a society.”

    Brighde Reed is one of the first creators of a vegan travel podcast and has dedicated her career to helping people organize trips through a vegan lens and speaking on a variety of topics within the vegan community.

    Please Enjoy!

    Follow Brighde Reed:

    Subscribe on: iTunes | Google Podcast | Spotify | Stitcher | iHeartRadio

    Connect with Us

    If you would like to connect with us, you can send an email to This email address is being protected from spambots. You need JavaScript enabled to view it. or message us on YouTube, Facebook, Instagram, or Twitter.

    Host, Producer & Editor: Sean Russell
    Associate Producer: Darrel Cameron

    About SoFlo Vegans Podcast

    If you are a fan of this podcast, please consider leaving a short review on Apple Podcasts/iTunes. It takes less than one minute and helps us spread the vegan message and book hard-to-reach guests.

    Sean Russell

    General Manager | Founder

    Sean Russell is an entrepreneur, media producer, and founder of SoFlo Vegans.

    Community Matters
    Learn how you can help SoFlo Vegans continue showcasing and supporting the vegan community in South Florida.

    The post Brighde Reed: The World Vegan Travel appeared first on SoFlo Vegans.

  • Vegan Beyond Orange Chicken
    30 September 2022
    Vegan Beyond Orange Chicken

    Just bought some of the new Vegan Beyond Orange Chicken from @officialpandaexpress. It’s available at all of their locations. If you’ve tried it, let us know what you think in the comments.

    Until October 9, 2022, you can use code BEYOND at PandaExpress.com to receive a buy one get one offer on their bowls.

    INSTAGRAM VIDEO:
    View this post on Instagram

    A post shared by SoFlo Vegans (@soflovegans)

    Help Us Continue to Grow

    Take any of the following actions to stay involved and help us reach our goals. Subscribe to our newsletter, follow us on social: Facebook, Facebook Group, Instagram, Twitter, Meetup, and Linkedin. Subscribe on YouTube and help us reach 1,000 subscribers.

    The post Vegan Beyond Orange Chicken appeared first on SoFlo Vegans.

  • TimeOut Market Miami
    30 September 2022
    TimeOut Market Miami

    A quick recap of our experience at @timeoutmarketmiami and @vegan.social.club event earlier today. Let us know what you though of the food in the comments below.

    A big thank you to @uncletofu77 for attending and capturing the footage.

    INSTAGRAM VIDEO:
    View this post on Instagram

    A post shared by SoFlo Vegans (@soflovegans)

    Help Us Continue to Grow

    Take any of the following actions to stay involved and help us reach our goals. Subscribe to our newsletter, follow us on social: Facebook, Facebook Group, Instagram, Twitter, Meetup, and Linkedin. Subscribe on YouTube and help us reach 1,000 subscribers.

    The post TimeOut Market Miami appeared first on SoFlo Vegans.

  • Service Dogs — Unwilling Slaves or Helpful Companions?
    30 September 2022

    "Do you think it’s vegan to have service dogs?" "Do you think it’s ethical to have service dogs?" "Do you think using service animals is a form of exploitation?" These are the questions I've been asked over the years and which I tackle in today's episode.

    ---------

    Support this podcast today at Patreon.com/ColleenPatrickGoudreau

    Visit my website: JoyfulVegan.com

    Join me on an all-inclusive vegan trip: JoyfulVeganTrips.com

    AFFILIATE PARTNERS:

    • Nama Juicer — Use this link and coupon code COLLEEN10 and get 10% off my favorite juicer.   *Plaine Products — Use this link and coupon code "compassion" for 15% off my favorite zero waste bath and body products.   *Complement — Use this link and coupon code "joyfulvegan" and get 10% off my favorite supplements.
  • Unbroken: Loss, Resilience, & Reinvention with Egli Colon Stephens, Ed.D
    30 September 2022

    Egli Colon Stephens is both a professor with a doctorate and a professional lifestyle model. She is also the author with her daughter Natalia Harris of Unbroken: A Mother-Daughter Journey of Resilience, Faith and Courage, detailing Natalia's battle with bone cancer as a teenager. Natalia survived -- sur-thrived as she called it -- and went on to fulfill her dreams of becoming a model, with gigs including NYC Fashion Week, Project Runway, and landing the December 2019 cover of Vogue Knitting. But just over two years ago, at the age of 24, Natalia passed away from a rare kidney cancer. 

    Her mother, Egli, is now living for two, and doing that brilliantly. She is navigating life's greatest grief with a strong faith, a conviction to sharing Natalia's gifts with the world, and mourning in bright colors, rediscovering her childhood passion for roller-skating ("I call it roller-grieving"), using fashion as a distraction and a means of self-expression, and becoming an Instagram inspirer-influencer @iamnataliasmom.

    Unbroken: A Mother-Daughter Journey of Resilience, Faith and Courage - get the book

    Victoria Moran - author, founder of Main Street Vegan Academy, podcast host

    Learn more about your ad choices. Visit megaphone.fm/adchoices

  • Gearing Up for Kapha Season
    30 September 2022

    Ayurvedic physician Sarah Kucera, D.C., C.A.P., returns to keep us all healthy and vibrant through the late winter and springtime.

    Learn more about your ad choices. Visit megaphone.fm/adchoices

  • #300: We met our clients in-person. Here is what we learned
    29 September 2022

    DM me on Instagram @fritz_horstmann : 'READY' if you are ready to jump on a free coaching call to talk about your challenges and goals with me and see if coaching is a fit.

  • Branding Strategy with Barb Stuckey of Mattson
    29 September 2022

    Barb Stuckey, Chief Innovation & Marketing Officer at Mattson, details the whitespaces in the plant-based sector, how to communicate to the new plant-based consumer and the marketing lessons that start-ups need to learn. Listen in to The Plantbased Business Hour.

    Subscribe right now to never miss this podcast!

    For plant-based media/branding consulting and public speaking, reach out at This email address is being protected from spambots. You need JavaScript enabled to view it..

    For more information, visit ElysabethAlfano.com. Connect with Elysabeth on Linked in here: https://www.linkedin.com/in/elysabeth-alfano-8b370b7/

    For more PBH, visit ElysabethAlfano.com/Plantbased-Business-Hour

  • Roots Vegan Kitchen Delray
    29 September 2022
    Roots Vegan Kitchen Delray

    Stopped by @rootsdelray for some tamales and a Ruben sandwich. Cool to see they moved to a larger location at the @delraybeachmarket. All vegan, give them a shot when you’re in the area.

    Roots is the place to go for hip and unique plant-based eating bliss. The menu at Roots appeals to everyone from vegans to carnivores, even though it is 100% plant based. No meat or dairy anywhere and all house made.

    INSTAGRAM VIDEO:
    View this post on Instagram

    A post shared by SoFlo Vegans (@soflovegans)

    Help Us Continue to Grow

    Take any of the following actions to stay involved and help us reach our goals. Subscribe to our newsletter, follow us on social: Facebook, Facebook Group, Instagram, Twitter, Meetup, and Linkedin. Subscribe on YouTube and help us reach 1,000 subscribers.

    The post Roots Vegan Kitchen Delray appeared first on SoFlo Vegans.

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Extended buzzmyid.com Search Site


Welcome to buzzmyid.com Info 

Never Lose Contact With Those Important To You. Keep Your Contact Details Updated - No Matter Which Social Networks You Move Across...Always Be Found.


Always Be Found

So You Used To Chat With Old Workmates, Or Study Friends, But They Don't Frequent The Old Social Network Any Longer?

Which Social Network Would They Be On Now? There Are So Many...How Would You Find Them?

Don't Lose Contact Over The Years. Add Your Social Network Info. And Contact Details Here, And Stay Contactable.

Great For Gamers

You Have Switched From One Game to Another? Leave Your Forwarding Details Here To Help Your Fellow Gamers Find You. 

You Are An Artist Or A Photographer

You Might Have Artwork Scattered Throughout The Web. You Might Be A Photographer, And Have Provided Work For Many Websites. Link All Of Your Work To Your Profile, And Showcase Your Abilities In One Location.. 

  • Create A Profile

    Sign Up to create your profile. 

    Once you have filled out the sign up form, you will be directed to the profile page. To add entries to your profile (eg. your social network links, your online work etc,), you will need to 'edit' your profile by selecting the 'Edit' button.

    Join Us


  • Public Messaging

    Once your profile is created, you may be contacted by email direct from your profile by public (whilst your email address remains hidden).

    This feature enables long lost friends and family to contact you, even if they have misplaced your contact details...you will always be found.


  • Create An Article

    Create and article to sell a household item, or to inform the public of some important news or information

Don't Lose Your Online Works

You May Have Published Blogs And Informative Forum Entries All Over The Web. Over Time, Web Search Engines Can Make It Difficult To Find Your Work. Link Your Work To Your Profile, And Keep It All Easily Accessible, And Easy For Viewers To Identify Articles And Blogs etc As Yours.

Don't Be Confused With Someone Else

It Can Be Frustrating When One Is Easily Confused With Someone Else Online. Prospect Employers Have Been Known To Search For Information On Prospective Employees. If Your Name Is A Common One, Or Even If Not, It Is Still Easy For You T Be Mistaken For Another, Especially If the Person Searching For Your Online Presence Has No Visual. Create A Profile Here, Link Your Social Media Profiles, Give Out Your Username(Id)--Then Be Found.

  • Create A Blog

    Registered users may create blog entries which feature in relevant Category Pages.

    To create a blog, go to your profile page, and select the button "New Blog".

    Once your blog is created, you will be able to manage any comments made on your blog.

    The RSS ability of your blog, enables your readers to subscribe to your blog post, and follow any further additions as you make them.


  • Own QR Code

    At the bottom of your profle, and each page created by you (eg. blogs, articles etc), a unique QR code is available for your use.

    You may save a copy of the image, and paste it on to hard or soft copy items, in order to direct people to your profile, blog or article.


  • Image Gallery

    Add some images, and make photo galleries to show the public, friends and family.

    Suitable for family photos, photographer galleries, artist images or images of your business.

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