@@shannon2748 I've literally never had a relationship😂😂. But honestly, I love spending time with myself, I can do whatever I want and get to know myself a lot better. After all, I'm stuck with me for my entire life, so I guess that's a good investment😄.
love this 5 ingredient videos, 💖 totally my type since im learning how to put food together, the only thing i know how to do it put a salad together lol.
Okay let me just say you guys are KILLING IT with the content game right now!! Your channel always gives me so many ideas but just from the start of the year alone I have things I need to recreate for dayssss haha. I was planning on picking up food from some fancy vegan place for Valentine's but now I kind of just want to stay in together and make those chocolate covered strawberries! 😊 ❤️
“I like this as an appetizer, it’s very Chris” 💙 All of these recipes look so good! Can’t wait to try ✨ I am so excited for the mocktail! I don’t drink And this looks like a delicious option.
Still watched because the 5 ingredients recipes will probably be able to be made with ingredients from alternative stores/brands. Excellent video Jasmine and Chris. I would rather make the chocolate covered strawberries without the coconut oil and it's a great way to replace the sweetness or lack of flavour in out of season strawberries.
Can't find vegan pesto anywhere near me but I think that gnocchi recipe convinced me I need to start growing my own basil and make pesto because it looks so yummy!!!
@@jessicabelmontes4286 Unfortunately I live in a very rural area... Literally the only stores I have are a walmart and an albertsons. But even they are getting more and more options all the time 😃
Best Date Night Recipe Ever: Cauliflower Fettuccine "Alfredo" Non Vegans LOVE this pasta recipe! Yield: 3 cups sauce Ingredients: 4 heaping cups cauliflower florets (1 small/medium cauliflower) 1 tablespoon minced garlic (from 2 med/lg cloves) 1/2 cup unsweetened and unflavoured soy milk 1/4 cup nutritional yeast 1 tablespoon fresh lemon juice 1/2 teaspoon onion powder 1/4-1/2 teaspoon garlic powder 3/4 teaspoon fine grain sea salt, or to taste 1/4-1/2 teaspoon pepper, to taste Fettuccine pasta of choice Fresh parsley, for garnish Directions: Add cauliflower florets in a large pot and cover with water. Bring to a low boil. Once boiling, cook for another 3-7 minutes until fork tender. Drain. Meanwhile, add a little water into a skillet and saute the minced garlic over low heat for 4-5 minutes until softened and fragrant, but not browned. In a high speed blender, add the cooked and drained cauliflower, sauteed garlic, soy milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper. Blend until a super smooth sauce forms. The key here is to get a really smooth sauce so don't be afraid to let it run for a minute or so. Set aside. Bring a large pot of water to a boil. Add your desired amount of pasta and boil for the time instructed on the package. Drain pasta. Add cauliflower sauce into the pot (you can use the same pot!) and add the drained pasta. Heat over low-medium until heated enough to your liking. Salt again to taste (the pasta dilutes the flavor). Serve with fresh minced parsley and black pepper. TIPS: It’s very important that you use an unsweetened and unflavoured non-dairy milk in this recipe (nothing with vanilla or added sugar!). If you’re only preparing a couple servings, feel free to cook less pasta and save leftover sauce for another time. The alfredo sauce will keep in an airtight container in the fridge for at least a few days. To make the alfredo taste extra decadent, add a tablespoon or two of Earth Balance vegan butter to the sauce. Enjoy :)
It bothers me that the two clocks are off by one minute 6:00. Also, the avocado hash browns sound amazing and I will definitely be giving it a try (especially with some siracha).
