Don’t waste the old veggies lying in the back of your fridge! Make these Korean veggie pancakes
Paired with a creamy gochujang dipping sauce for extra punch and flavour. Korean veggie pancakes: - 1 cup flour - pinch of salt - 1 cup water - 1 cup sweet potato ribbons - 1 cup zucchini ribbons - 1/2 cup carrot ribbons - 1 jalapeño, thinly sliced - 1/2 onion, thinly sliced - 3 spring onions, thinly chopped - 1 to 3 tbsp olive oil oil for (for frying) *sub any of the vegetables for vegetables you have on hand, just be sure to follow the same cup measurements. creamy gochujang dip: - 1/3 cup vegan mayo - 1/4 cup cashews, soaked in hot water for 10 minutes and drained. - 2 tbsp gochujang paste - 2 tbsp water - 1 tbsp tamari - 1 tbsp rice vinegar - 1/2 tbsp rice malt syrup - 1 small clove garlic - pinch of salt and pepper #vegan
Nutritious Vegan Recipes for Weight Loss
Embrace the flavor of vegan cuisine with our delicious recipes! Our easy meal ideas cater to every taste and dietary need, making plant-based eating enjoyable for all. Let�s explore the wonderful world of vegan cooking together! #VeganFood #HealthyRecipes #PlantBased
Strawberry Charlotte Cake for Spring
When the first strawberries of the season arrive at farmers’ markets, the Williams Sonoma Test Kitchen chefs can’t wait to start baking! Here they created a French dessert known as a charlotte, traditionally made with individual ladyfinger biscuits. To simplify prep, the chefs bake a vanilla cake batter in our specially designed pan featuring indentations that replicate the shape of ladyfingers.

Williams Sonoma
Vegan Ferrero Rocher || Gluten Free

Lovely Delites