Plant Based Classics with Lauren Bernick + Baked Macaroni and “Cheeze” with BUffalo Crumble Topping


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11 replies
  1. M Chagawa
    M Chagawa says:

    Lauren is always so wonderful 🙂 seems like such a wonderful recipe 😀 great that you're both getting a bit out of your comfort zones, with the pressure cooker and fiction-reading 😉 speaking of fiction, there's been some very interesting-sounding vegan fiction coming out lately, like by Christine Melanie Benson, M C Ronen, Camille DeAngelis… thank you so much, always a lovely time <3 sounds exciting with the ideas for next time 😀

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  2. Kefir Heals
    Kefir Heals says:

    YANKEE DOODLE – a "doodle" is a simpleton. To be a "macaroni" in those times was to be stylish. So, Yankee Doodle put a feather in his cap making him more stylish, or quite the macaroni.

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  3. Sewtritionist RDN
    Sewtritionist RDN says:

    My brown rice comes out excellent. 1 cup rice to just under 2 cup water or broth for 19-21 minutes. Let naturally depressure. I've not had any rice not come out good. Also to the rice I might add about 1/3-1/4 cup red lentils (rinsed). When adding the lentils about 1 3/4 cup water/broth is good. ( To be honest, I really go by vibes when adding the lentils.) I sue the same measures for millet and quinoa.

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