Скачать с ютуб Toasted Hash Browns Wrap,Veggie Burger Sliders & No-Bake Fruit-Nut Pie with Plant-Based Paige Putnam в хорошем качестве

Toasted Hash Browns Wrap,Veggie Burger Sliders & No-Bake Fruit-Nut Pie with Plant-Based Paige Putnam

GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-do... ------------------------------------------------------------------------------------ You can get the book here: https://www.amazon.com/dp/B0BW2QMKF5?... Paige Putnam is the Founder and CEO of Plant-Based Paige. When she was 10 years old, she became the youngest person to earn her Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies (CNS). She published her first cookbook, Plant-Based Snacks, Apps, and Desserts, in 2023 to provide quick, easy, and delicious plant-based recipes. This book is designed for those just starting out on their plant-based journey, those who have been living plant-based for years, or anyone looking for fun new recipes to incorporate into their diet. Paige believes the countless benefits for our health, the animals, and the environment offered by a plant-based lifestyle are unrivaled. The primary goal of Plant-Based Paige is to mainstream plant-based eating and demonstrate how fun and easy it can be! Link to website: https://plantbasedpaige.org/ Instagram::  / plant_basedpaige101   Email: [email protected] SNACK: Toasted Hash Browns Wrap Great for a super-fast breakfast snack! Time: 15 minutes (+ bake time for hash browns) Ingredients: 4-6 oil-free tortillas 2 pounds Yukon gold potatoes 1 8 oz. package mushrooms 1 bell pepper 1 medium onion 1 large tomato Optional: 1 avocado Optional: salsa for serving Directions: Preheat oven 400°F and bake potatoes for about 30-40 minutes until fork slides easily in and out, but potatoes are still a bit firm (just before baked potato consistency). Let potatoes cool, then shred and season as desired. Broil in an oven or air fry at 400°F for about 10-15 minutes until crispy. Wash and slice mushrooms, bell pepper, and onion, then sauté starting with the pepper and onion and adding in the mushrooms when the peppers and onions start to soften. Chop tomato and avocado into small pieces and place in separate bowls, mash avocado in a bowl if you prefer. Add some hash browns, sauteed veggies, tomato, and avocado to a tortilla and roll it up into a wrap. Do not leave the fillings exposed (fold in all edges.) Place wrap on a griddle pan and allow the tortilla to crisp up or use a panini press. Enjoy with some salsa on the side APP: Veggie Burger Sliders Quick and easy appetizer and can be made a full-sized burger as well! Time: 30 minutes Ingredients: 1 can black beans (rinsed and drained) 1 can fire-roasted tomatoes (including liquid) or 3 small roma tomatoes (chopped) ½ of a medium onion 1 carrot (shredded) ½ bunch fresh herbs as desired, I prefer cilantro, basil, or flat-leaf parsley 2-3 large garlic cloves 2 ½-3 cups rolled oats Seasonings as desired, chili-lime seasoning or a seasoning blend you like Salt and black pepper, optional or to taste 1 package of whole wheat slider buns (use whole grain, gluten-free buns or put toppings in big leaf lettuce for GF) Directions: Preheat oven to 425°F and line a baking sheet with parchment paper. Pour rolled oats and shredded carrot in a large mixing bowl and set aside. Add all other ingredients to a blender and blend until smooth. Allow mixture to sit for 5-10 minutes or make this mixture up to 24 hours ahead of time and store in the fridge. Use a medium-sized ice cream scoop to scoop the mixture for each patty onto the baking sheet. Flatten out/ shape the patties into flat circles with your hands to get the right shape. Bake for 20 minutes and if they look done on top, take them out, flip them, and bake for another five minutes. Once they are done baking, you can put them on buns and top with any toppings and condiments you like. Enjoy! DESSERT: No-Bake Fruit-Nut Pie Time: 30 minutes Ingredients: Crust: ½ cup pecans ½ cup cashews 1 cup dates, stems and pits removed ½ teaspoon vanilla Topping: 1 large (or 2 small) banana 2 cups fresh berries (blueberries, raspberries, strawberries, blackberries) 2 kiwi, peeled and chopped 1 cup fresh strawberries, sliced 1 cup blueberries, washed and dried 1 cup raspberries ½ - 1 cup blackberries Directions: Crust: Toast the pecans and cashews in a small skillet over medium heat until fragrant and just barely start to brown Place pecans, cashews, dates, and vanilla in a food processor or high-powered blender. Pulse to a consistency that will hold together well when pressed into the bottom of a pie plate. Press mixture into a pie plate. Set aside Topping: Blend banana and 2 cups fresh berries in a blender until smooth and pour over the crust. Use a spoon to distribute evenly. Prep and chop all fruit Place fruit on top of banana/berry blend in any decorative way you like Refrigerate for ½ hour to 24 hours.