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01 October 2022

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  • Vegan pumpkin cake with pecan frosting
    01 October 2022

    How does an autumn inspired pumpkin cake (also known as pumpkin bread) topped with a luscious cloud of pecan frosting sound this weekend? Good? Good, as that’s what I have for you today. It’s a simple one bowl cake studded with crunchy pecans and topped with a dreamy frosting with a pronounced roasted pecan flavour. […]

    The post Vegan pumpkin cake with pecan frosting appeared first on Lazy Cat Kitchen.

  • Vegan Slow Cooker Chili
    01 October 2022

    This quick and easy 4 bean vegan slow cooker (crockpot) chili still feels hearty and filling without any meat. Beans add plenty of fiber and plant-based protein to keep you feeling satisfied.

    Hello soup season! I have been so excited to bust out my crockpot for soup recipes. I was looking back through the blog archives and realized it had been ages since I last posted a chili recipe, so I developed this one a couple weeks ago. I wanted to create a vegan chili that was packed with a bunch of different beans and chock full of chopped veggies so that it was both filling and delicious.

    This four bean vegan slow cooker chili really checks all the right boxes! Crockpot recipes are some of my favorite since I love coming home from a long day at work to a crockpot full of dinner that is ready to eat. Thanks to a bunch of canned goods, this pantry-friendly chili comes together rather quickly.

    Why You’ll Love this Recipe
    • Meal Prep: Great for meal prep as this makes a big pot of delicious and healthy chili. Get creative with leftovers throughout the week by serving over a baked potato or on top of nachos.
    • Freezer Friendly: Since we are a smaller family of 3, we have plenty of leftovers whenever I make a pot of this chili. I just store leftovers in individual portions in the freezer for future meals.
    • Hearty and Filling: Thanks to all the beans and chopped vegetables in this chili, it is chock full of fiber and plant-based protein to help fill you up.
    • Vegan and Gluten Free
    Ingredients You’ll Need
    • Canned Beans: I like to use a variety of beans in my chili, so I used 4 different beans (kidney beans, black beans, pinto beans, and cannellini beans) for this recipe. However, you can use any combination of canned beans you prefer.
    • Onion/Garlic: These aromatics add lots of flavor to the chili.
    • Squash/Zucchini: You can use either squash or zucchini for this recipe. I use them interchangeably based on what I happened to pick up at the store or farmers market that week. When I was shooting the photos for this recipe, I used a yellow squash.
    • Bell Pepper: I love adding at least one chopped bell pepper to my chili. I used a green one for this batch, but you can use any color bell pepper.
    • Vegetable broth: Adds some extra liquid to the chili. Use a low sodium vegetable broth is you need to watch your sodium intake.
    • Canned Tomatoes: You’ll need canned, diced tomatoes for this recipe. I really like fire roasted tomatoes since they add just a bit of smoky flavor that is delicious in this chili.
    • Chili Powder & Cumin: The secret to the bold flavors in this chili.
    How to Make this Recipe

    The process for making this vegan slow cooker chili could not be any easier. There’s no need to pre-cook any of the ingredients. Simply open all the canned ingredients, rinse the canned beans, and chop the onion, bell pepper, and zucchini (or squash).

    Next, you’ll just dump everything into your slow cooker (crockpot) and cook on high for 6 hours, stirring occasionally.

    Expert Tips:
    • The great thing about this vegan chili recipe is that you only need to chop a few things and then the rest is is basically just opening cans and dumping everything in! I dump all my canned beans into a colander and give them a quick rinse before adding them to the crockpot.
    • If you need to limit your sodium intake, make sure to buy low sodium canned goods and broth for this recipe.
    • Chop all of your vegetables (onion, zucchini, bell pepper) into similar sized pieces so that they all cook evenly.
    • I used 2 tablespoons of chili powder for this recipe, but you can adjust to your heat tolerance. (We like things pretty spicy!) Also, the spiciness of each brand of chili powder tends to vary so it doesn’t hurt to taste it before adding to your chili.
    Suggested Toppings for Chili
    • Avocado: Add some thinly sliced avocado to your chili for some creaminess and color.
    • Cheese: My favorite vegan shredded cheese is from VioLife.
    • Sour Cream: My favorite brand of vegan sour cream is from tofutti.
    • Cilantro: Pairs well with the flavors in this healthy chili and adds some color to the plated dish.
    • Chives/Green Onion: A delicious way to add a pop of flavor and some color.
    • Tortilla Chips: Serve your chili with some crumbled tortillas chips on top for a bit of crunch.
    How to Store and Reheat
    • To Store: Allow chili to cool to room temperature before placing in the fridge. This chili can be stored for up to 3 days in the refrigerator.
    • To Reheat: Add to microwave safe bowl and heat for 30 second intervals, stirring between until warmed through. On the stovetop, heat over medium-high heat, stirring frequently until hot.
    • To Freeze: Chili can be stored in the freezer for up to 3 months. Place in the refrigerator overnight to thaw before reheating. Freeze in individual size portions for faster thawing.
    Stovetop Directions

    Don’t want to wait all day to make this in the slow cooker? You can easily make this recipe in one pot on the stovetop as well in just about 30 minutes. You can also check out this chipotle vegetarian chili recipe for another stovetop option.

    • Add oil, onion, green pepper, and squash to a dutch oven over medium-high heat. Sauté for 3-5 minutes or until onion is translucent. Stir in the garlic, chili powder, cumin, and oregano and cook another minute.
    • Add the bay leaf, tomato paste, canned tomatoes, broth (reduce to just 2 cups broth), and beans. Bring to a simmer and cook for 25-30 minutes, stirring occasionally.
    More Healthy Recipes You’ll Love
    Print 4 Bean Vegan Slow Cooker Chili
    This quick and easy 4 bean vegan crockpot chili still feels hearty and filling without any meat. Beans add plenty of fiber and protein to keep you feeling satisfied!
    Course Dinner, Entree, Main Dish
    Cuisine Tex-Mex Inspired, Vegan
    Keyword crockpot chili, vegan bean chili, vegan chili, vegan crockpot bean chili
    Prep Time 15 minutes
    Cook Time 6 hours
    Total Time 6 hours 15 minutes
    Servings 8
    Calories 296kcal
    Author Dietitian Debbie
    Equipment
    • 1 6-8 Quart Slow Cooker/Crockpot
    Ingredients
    • 2 tablespoons olive oil
    • 1 yellow onion chopped
    • 3 cloves garlic minced
    • 1 green bell pepper chopped
    • 1 zucchini chopped
    • 1-2 tablespoons chili powder spice level varies by brand so taste and adjust as needed
    • 2 teaspoons cumin
    • 1 teaspoon dried oregano
    • 1 bay leaf
    • 1 (6 oz) can tomato paste
    • 1 quart (32 oz) vegetable broth
    • 2 (14.5 oz) cans diced fire roasted tomatoes
    • 1 (15 oz) can black beans, drained
    • 1 (15 oz) can northern white beans, drained
    • 1 (15 oz) can kidney beans, drained
    • 1 (15 oz) can pinto beans, rinsed
    Instructions
    • Add all of your ingredients to a crockpot. Cook on high heat for 6 hours. Garnished with desired toppings like cheese, sour cream, cilantro, chopped green onions. 
    Notes
    • Feel free to use any combination of canned beans that you like. Just want to include 4 cans of beans in the recipe.
    • Leftovers keep well for up to 3 days in the refrigerator.
    • This chili also freezes well if you want to make it in advance or store leftovers. Allow to cool to room temperature and then transfer to airtight containers for the freezer. Keeps for up to 3 months.
    • If you need to limit your sodium intake, make sure to buy low sodium canned goods and broth for this recipe.
    • Chop all of your vegetables (onion, zucchini, bell pepper) into similar sized pieces so that they all cook evenly.
    Nutrition
    Serving: 1/8 Recipe | Calories: 296kcal | Carbohydrates: 51g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 683mg | Potassium: 1225mg | Fiber: 17g | Sugar: 9g | Vitamin A: 863IU | Vitamin C: 35mg | Calcium: 137mg | Iron: 6mg

    The post Vegan Slow Cooker Chili appeared first on Dietitian Debbie Dishes.

  • How to Save Money on Groceries and Fight Food Waste
    01 October 2022

    Here are a few tips and tricks that should help you save money on groceries while reducing food waste. Right now, more and more of us are looking to find ways that we can reduce food waste and save some money. We’re growing increasingly aware of the amount of damage human activity is having on…

    The post How to Save Money on Groceries and Fight Food Waste appeared first on https://theflexitarian.co.uk.

  • Sustainable Seaweed Farming Could Be a Key to Climate-Friendly Cuisine
    01 October 2022

    Farmer and regenerative ocean farming advocate Bren Smith wants you to eat more seaweed

    The post Sustainable Seaweed Farming Could Be a Key to Climate-Friendly Cuisine appeared first on Vegetarian Times.

  • Butter Board… But Make It Vegan? We Asked the Experts How.
    01 October 2022

    Anything dairy can do, plants can do butter

    The post Butter Board… But Make It Vegan? We Asked the Experts How. appeared first on Vegetarian Times.

  • Punjabi Sabut Moong Ki Dal Recipe (Whole Green Lentils Cooked With Punjabi Spices)
    01 October 2022

    Punjabi Sabut Moong Ki Dal or Whole Green Lentils Cooked With Spices is one of the most comforting dals. If there is one thing I love the most about Punjabi cuisine is its extensive use of dals i.e., lentils. Not a single meal passes by devoid of dal in the menu and there are no two consecutive days that will see the same dal being made. This recipe uses Sabut Moong or white green lentils that are not split or skinned. Rich in proteins and other essential nutrients it is a wholesome comforting preparation. Stewed with onion, ginger, garlic, tomatoes and spices it is a perfect addition to any winter meal.

    Serve it with fresh Phulkas or Lachcha Parathas, with sliced onions and a dash of lemon for a simple comforting meal.

    Here are a few other similar hearty dal recipes for you to try this season: 

    1. Chana Methi Dal
    2. Maa Ki Dal and 
    3. Dal Banjara
  • Caramelized Onion and Fig Galette with Goat Cheese
    01 October 2022
    An easy galette packed with texture and flavor, this Caramelized Onion and Fig Galette with Goat Cheese makes a fabulous appetizer or main.
  • Easy Vegan Pumpkin Cake
    01 October 2022

    This vegan pumpkin cake is super easy to make with just a handful of ingredients. The batter mixes up in one bowl and requires no mixer! The best part: it's absolutely delicious!

    This vegan pumpkin cake tastes just like a big hug you get while wearing a cozy hand knitted sweater from grandma while taking an autumn stroll outside among the leaves.

    And isn't that what we all need this time of year? After a long hot summer I know I'm pretty beat, and ready for cake that's loaded with fall flavor. Well this cake packs in about as much fall flavor as possible, with minimal effort.

    Pumpkin not only gives this cake a beautiful fall-themed orange color, but it also makes it wonderfully moist and spongy. In addition to pumpkin, this cake features our favorite fall spices: cinnamon and pumpkin spice blend.

    The recipe couldn't be easier to make. We're not messing with lots of layers or fancy pans here. I adapted my vegan spice cake recipe (another great one for fall!) to create this one, because I knew the method was great for making a cake form batter that you could mix up by hand, throw into a pan, and bake, all in minutes.

    [feast_advanced_jump_to] Ingredients You'll Need
    • Flour. We're using all-purpose wheat flour. I haven't tried making this cake with any other types of flour, so I can't say if they'll work.
    • Brown sugar. Use organic sugar to keep the cake vegan. Coconut sugar can be substituted if that's what you have on hand.
    • Sugar. This one also needs to be organic.
    • Baking powder.
    • Baking soda.
    • Pumpkin pie spice. Also known as simply pumpkin spice. I used a premade blend, but you could also mix up your own pumpkin spice if you have all the ingredients on hand.
    • Cinnamon.
    • Salt.
    • Canned pumpkin puree.
    • Non-dairy milk. Most varieties that are unflavored and unsweetened will work. Almond milk, soy milk, or oat milk are all great choices. Canned coconut milk is the only one to avoid. For more guidance, check out my guide to dairy-free milk.
    • Canola oil. Feel free to substitute your favorite baking oil, such as melted coconut oil, corn oil or vegetable oil.
    • Vanilla extract.
    • Apple cider vinegar. You can use another type of vinegar from my list of apple cider vinegar substitutes if you'd like.

    Tip: This recipe uses less than a full can of pumpkin puree. The extra will keep for a few days in an airtight container in the fridge, or for a few months in the freezer. I like to make my pumpkin mug cake to use up small amounts of pumpkin.

    How It's Made

    The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

    • Whisk your dry ingredients together in a large bowl: flour, brown sugar, white sugar, baking powder and soda, pumpkin spice, cinnamon, and salt.
    • In a separate container stir together the wet ingredients: pumpkin, milk, oil, vanilla, and vinegar. A large liquid measuring cup works great for this, but you can use anything sized to hold just over 2 ½ cups of liquid.
    • Stir the batter together using a large spoon. Stir it just until everything is mixed.
    • Spread the batter into a 9 x 13 inch baking pan. In an abundance of caution I like to oil and line my pan with parchment paper, but just oiling the pan should be sufficient if you don't have parchment paper on hand.
    • Bake the cake until a toothpick inserted in the center comes out clean.
    • Let the vegan pumpkin cake cool completely, then frost if it you'd like and slice it. I like to top my cake with vegan vanilla buttercream frosting, but you could also go bold and use vegan chocolate frosting, or keep things simple and serve your cake plain or with just a sprinkle of organic powdered sugar.
    • Enjoy!
    Leftovers & Storage

    Leftover vegan pumpkin cake will keep in an airtight container in the refrigerator for 3 to 5 days. As with all cakes, it will generally keep a bit longer if it's frosted, as the frosting helps seal in moisture and prevent it from going stale.

    You can also seal your cake up tightly and freeze it (frosted or unfrosted) for up to 3 months.

    Frequently Asked Questions
    Can this cake be made gluten-free?

    Possibly, but I haven't tried it myself so I can't say for sure. Try using an all-purpose gluten-free flour blend if you'd like to give it a shot!

    Can I make this cake using fresh pumpkin?

    You can, but you'll need to cook and puree it first. Try this pumpkin puree recipe.

    More Vegan Pumpkin Desserts
    • Classic Vegan Pumpkin Pie
    • Vegan Pumpkin Muffins with Streusel Topping
    • Mini Vegan Pumpkin Cheesecakes
    • Super Moist Vegan Pumpkin Bread

    Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!

    Print Easy Vegan Pumpkin Cake
    This vegan pumpkin cake is super easy to make with just a handful of ingredients. The batter mixes up in one bowl and requires no mixer! The best part: it's absolutely delicious!
    Course Dessert
    Cuisine American
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 12
    Calories 281kcal
    Author Alissa Saenz
    Ingredients
    • 2 ¼ cups all-purpose flour
    • ¾ cup organic brown sugar
    • ½ cup organic granulated sugar
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 2 teaspoons pumpkin pie spice
    • 1 teaspoon ground cinnamon
    • ½ teaspoon salt
    • 1 ¼ cups canned pumpkin puree
    • ¾ cup canola oil
    • ½ cup unsweetened non-dairy milk
    • 2 teaspoons vanilla extract
    • 1 teaspoon apple cider vinegar
    Instructions
    • Preheat the oven to 350°F and lightly oil the bottom and sides of a 9 x 13 inch baking pan. (Note 1)
    • In a large mixing bowl whisk together the flour, brown sugar, sugar, baking powder, baking soda, pumpkin pie spice, cinnamon and salt.
    • In a separate container such as a large liquid measuring cup, stir together the pumpkin, oil, milk, vanilla, and apple cider vinegar.
    • Pour the pumpkin mixture into the bowl with the flour mixture and stir the ingredients just until combined. The batter will be thick and fluffy.
    • Pour the batter into the prepared baking pan and use a spatula to smooth it into an even layer.
    • Bake the cake for about 30 minutes, until a toothpick inserted into the center comes out clean.
    • Place the pan on a cooling rack and let the cake cool completely.
    • Optionally, frost the cake (Note 2), or sprinkle the top with powdered sugar.
    • Slice and serve.
    Notes
    1. You can optionally also line it with some parchment paper.
    2. My vegan vanilla buttercream frosting or vegan chocolate frosting both work well for this cake.
    Nutrition
    Serving: 1slice (1/12 of cake) | Calories: 281kcal | Carbohydrates: 36.8g | Protein: 2.6g | Fat: 14g | Saturated Fat: 1g | Sodium: 212mg | Potassium: 125mg | Fiber: 1.1g | Sugar: 17.7g | Calcium: 70mg | Iron: 1mg

    The post Easy Vegan Pumpkin Cake appeared first on Connoisseurus Veg.

  • Vegetable (Navratan) Korma
    30 September 2022
    Print Vegetable Navratan Korma
    Vegetable Korma is a delicious combination of several vegetables in a creamy sauce. It is often served in Indian restaurants. Korma can be served with any Indian bread or rice.
    Course Main Course
    Cuisine Indian
    Keyword Kid Friendly, Paneer Dish, Party Food
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4 people
    Ingredients
    • 2-1/2 cups chopped vegetables (cauliflower, green peas, carrot, green beans, red bell pepper)
    • 1/2 cup chopped fried paneer
    • 3 tbsp oil
    • 1/8 tsp asafetida hing
    • 1/2 tsp cumin seeds jeera
    • 1 green chili seeded finely chopped
    • 1 tbsp shredded ginger
    • 1 tbsp coriander powder dhania
    • 1/4 tsp turmeric haldi
    • 1/2 tsp cayenne pepper
    • 1 bay leaves
    • 1/2 tsp garam masala
    • 1/2 tsp mango powder amchoor
    • 1 cup milk
    • 1/2 tbsp corn starch
    Garnish
    • 1/2 cup seeded and chopped tomatoes
    • 2 tbsp finely chopped cilantro
    Instructions
    • Mix the shredded ginger, green chili, coriander powder, turmeric, and cayenne pepper with 2 tablespoons of water and set aside.
    • Mix cornstarch with milk and set aside.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add the asafetida and cumin seeds. After cumin seeds crack, add the bay leaves and the spice mixture. Fry for a few seconds until the spices start separating from the oil.
    • Add the cauliflower, green peas, carrot and green beans. Mix well and cover the pan. Let the vegetables cook on medium heat for about 7 to 8 minutes. The vegetables should be cooked just about half way.
    • Add the bell pepper and paneer. Mix well. Add the milk/cornstarch mixture and cook until the vegetables are tender. Add more milk if needed for more gravy.
    • Turn off the heat. Mix in the garam masala, amchoor powder and cilantro.
    • Place the vegetable korma in a serving dish and garnish with chopped tomatoes. Enjoy!
    Notes
    Substitutions and VariationsSubstitute any vegetable, for example potatoes, cabbage, corn, and mushrooms or other vegetables. Four to six vegetables are a good number to use.Tofu can be used instead of paneer.For the gravy, you may replace 1-cup milk with 3/4 cups cream for a richer texture. Blending 1/4 cup cashew nuts with 1-cup milk will also give the gravy a richer texture.Serving SuggestionsVegetable serve with Roti or your choice of bread or over the rice

    Originally posted 2007-05-03 14:46:21.

    The post Vegetable (Navratan) Korma appeared first on Manjula's Kitchen.

  • How To Make Sauteed Vegetables
    30 September 2022

    Today, we’ll learn how to bring color and essential vitamins to our dishes, by adding beautiful sauteed vegetables to the mix. My favorite mix of vegetables includes Bell Peppers, Tomatoes, Carrots, and Brocolli; but you can use any mix you like. The key to making perfect sauteed vegetables is cooking them in the proper order, [...]

    The post How To Make Sauteed Vegetables appeared first on Cooking With Jade.

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01 October 2022

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  • How to Save Money on Groceries and Fight Food Waste
    01 October 2022

    Here are a few tips and tricks that should help you save money on groceries while reducing food waste. Right now, more and more of us are looking to find ways that we can reduce food waste and save some money. We’re growing increasingly aware of the amount of damage human activity is having on…

    The post How to Save Money on Groceries and Fight Food Waste appeared first on https://theflexitarian.co.uk.

  • Gajar Halwa with condensed milk
    30 September 2022

    This Instant Gajar Halwa recipe with condensed milk is quicker and easier! It is made with shredded carrots cooked with condensed milk, ghee, and cardamom to leave you with a delicious Indian dessert. Gluten-free and can be made nut-free too! About this easy Gajar Halwa with milkmaid recipe ( Carrot Halwa) Gajar Halwa also known...

    The post Gajar Halwa with condensed milk appeared first on Sandhya's Kitchen.

  • 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...

    Read More

    Pink Sauce Pasta (Rosatella Sauce) © Veggie Desserts.

  • Creamy Chickpea and Lentil Curry
    29 September 2022

    This rich and creamy chickpea and lentil curry is hearty, filling and ready in 20 minutes! A delicious weeknight dinner from storecupboard ingredients. ? Why you will love this recipe A quick and easy weeknight dinner that's delicious, nutritious, and made from ingredients you probably already have in the cupboard.... what's not to love?! This...

    The post Creamy Chickpea and Lentil Curry appeared first on The Veg Space.

  • Roasted Tomato Soup [vegan]
    29 September 2022

    Filled with Mediterranean flavours, this delicious soup is made with fresh tomatoes and basil.

    The post Roasted Tomato Soup [vegan] appeared first on https://theflexitarian.co.uk.

  • Aubergine Dip with tahini
    28 September 2022

    This deliciously creamy aubergine dip with tahini is so easy to make, with a deep, smoky flavour. The aubergines can be cooked in an oven, grill BBQ or air-fryer. ? Why you will love this recipe Aubergine dip is a creamy and delicious addition to a mezze platter, with warm pitta bread and crunchy, raw...

    The post Aubergine Dip with tahini appeared first on The Veg Space.

  • Ribbon Pakoda
    28 September 2022

    This Ribbon Pakoda is a quick and easy version of a traditional South Indian snack prepared during the festive season of Diwali. Made with gram flour, rice flour, and spices, this homemade snack is instant to make and comes together in under 30 minutes. Learn to make Ribbon murukku step by step. About Ribbon Pakoda...

    The post Ribbon Pakoda appeared first on Sandhya's Kitchen.

  • Turnip Casserole
    27 September 2022

    This easy Turnip Casserole recipe features tender turnips baked with apples and a crunchy breadcrumb topping. Enjoy this savory side dish with any main course! If you're looking for a great way to add new and exciting side dishes to your Thanksgiving or Christmas menu, try using turnips! Turnips are a root vegetable that is...

    Read More

    Turnip Casserole © Veggie Desserts.

  • Healthy Roasted Nuts: Sweetly Spiced (No Sugar)
    27 September 2022

    Roasted nuts, whether sweet or savoury are super popular. These healthy roasted nuts are delicious; although sweet and spicy, they contain no sugar or fat. No egg whites needed either, so they're vegan friendly. They're the perfect portable snack. Roast in an air fryer or oven.

    The post Healthy Roasted Nuts: Sweetly Spiced (No Sugar) appeared first on Tin and Thyme.

  • Iced Peach Green Tea Lemonade Recipe 
    27 September 2022

    Iced peach green tea lemonade is a refreshing and delicious drink to enjoy anytime. This fruit green tea lemonade needs only 4 ingredients. Iced peach green tea lemonade is a recipe inspired by Starbucks but much healthier and tastier. This homemade version of Starbucks iced tea is made with fresh sweet peaches, lemon juice and...

    Read More

    The post Iced Peach Green Tea Lemonade Recipe  appeared first on Flavors Treat.

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