CINNAMON ROLL PANCAKES WITH CHLOE COSCARELLI RECIPE BY TASTY
Here's what you need: all-purpose flour, baking powder, sea salt, almond milk, maple syrup, vegan margarine, light brown sugar, ground cinnamon, vegetable oil, confectioners sugar, water
Provided by Rachel Gaewski
Categories Breakfast
Time 30m
Yield 2 pancakes
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together the flour, baking powder, and salt. In a small bowl or measuring cup, whisk together the almond milk and maple syrup.
- Add the wet ingredient to the dry and whisk to combine. Do not overmix.
- In a small bowl, mix together the margarine, brown sugar, and cinnamon. Transfer to a pastry bag or plastic zip-top bag and snip off one corner.
- Lightly grease a large nonstick skillet or griddle and heat over medium heat. When the pan shimmers, measure out ¼ cup (35 g) of the batter (or eyeball it) and pour it onto the skillet. Pipe a circular swirl of the cinnamon mixture into the batter. Repeat to fill the skillet.
- When small bubbles appear in the center of the pancakes, after about 4 minutes, flip.
- Cook on the other side for about 1 minute more, until lightly browned and cooked through. Repeat with the remaining batter, adding more oil to the skillet between batches as needed.
- In a small bowl, combine the confectioners' sugar and water and whisk until smooth.
- Drizzle the pancakes with the glaze and serve.
- Enjoy!
CHLOE COSCARELLI'S MANGO MASALA PANINI
I am making this for dinner this week and wanted the nutritional information. Chloe Coscarelli's...on your next cookbook... Add the nutritional information per serving...pleeeease!
Provided by hollygollygee
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 38
Steps:
- Cook chutney ingredients for 10 minutes and process in a food processor.
- Roast cauliflower at 400 degrees with 2 Tablespoons of oil and salt and pepper. Boil potatoes. Cook everything else except the peas in a skillet until soft and fragrant. Mash together with potatoes and cauliflower and then add peas.
- Sauté onion until browned, add all the spices and cook till fragrant. Add beans, water, and tomatoes, salt and pepper. Simmer for 10 minutes. Mix in cilantro, brown sugar, and lemon juice. Pulse in a food processor.
- Put a bit of each filling on a bun with a bit of spinach, brush with oil and grill.
Nutrition Facts : Calories 348.6, Fat 17.8, SaturatedFat 2.4, Sodium 237.6, Carbohydrate 43.5, Fiber 7.5, Sugar 14.8, Protein 7.2
LA-STYLE CHIMICHURRI TACOS
Make and share this LA-Style Chimichurri Tacos recipe from Food.com.
Provided by gailanng
Categories Black Beans
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Tomato Rice: In a medium saucepan, heat oil over medium-high heat and add onions and salt. Sauté onions until soft. Add tomato, rice, and broth and bring to a boil. Reduce heat to low and simmer, covered, until all broth is absorbed and rice is cooked. Turn off heat and let sit, covered, 15 minute.
- Chimichurri Sauce: Blend cilantro, parsley, oil, lime juice, garlic, agave, cumin, salt and pepper in a food processor until combined and herbs are very finely chopped.
- Taco Filling: In a large skillet, heat oil over medium-high heat and saute mushrooms until they have released their juices. Add black beans and half of the Chimichurri sauce and cook until heated through. Reserve the remaining half of the Chimichurri sauce to spoon onto the taco, if desired.
- To serve: Fill each tortilla with tomato rice, taco filling, extra chimichurri sauce, desired additional toppings, and a dollop of sour cream. Fold over and serve.
Nutrition Facts : Calories 764.7, Fat 46.3, SaturatedFat 7, Sodium 1249.9, Carbohydrate 74.6, Fiber 11, Sugar 4.6, Protein 16
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