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Vegan blog dedicated to 8 ingredients or less! All recipes by Brandi Doming http://TheVegan8.com/
This delicious Sun-Dried Tomato Pasta is so easy to make, full of flavor, thick and creamy I also happen to love sun-dried tomatoes because of how rich and bold their flavor is. sun-dried tomatoes from a bag, not from a jar soaked in oil • roasted almond butter (or sunbutter if nut-free is needed) Tip: I used a powerful blender, but if you do not have a strong blender, then I would recommend blending this in a food processor instead, as a food processor tends to work much better than a weak blender.
These Cashew Butter Cookies with chocolate chips are vegan, gluten-free and oil-free! This recipe is for those who love cashew butter and want to make cookies specifically using cashew butter. First, you will need to gather only these 8 ingredients (+salt): full recipe details and quantities are listed on the recipe card below • raw cashew butter (Do NOT use a store-bought version with added oil or salt/sugar, etc. Use a cookie scoop and form about 1 1/2 tablespoons worth balls, 14 total, and place them on a cookie sheet lined with parchment paper, spaced 2 inches apart.
This incredibly easy 8 ingredient Vegan Gluten-free Cornbread is cooked right in the skillet and is magically moist and delicious and all while being completely oil-free. I used just a tad maple syrup to give it flavor without it actually tasting sweet, but also the perfect backdrop to drizzle some maple syrup or BUT, looooook at it…… I know, strange, but I’ve mentioned before that I LOVE barbecue sauce and think that it would taste good on pretty much anything, including cornbread. It is important to use a well-seasoned skillet, or just simply spray it well with nonstick spray to ensure the cornbread doesn’t stick.
This Healthy Potato Carrot Tomato Soup is vegan and just the soup you need when you are craving a healthy, hearty and plant-based soup full of whole food ingredients and using what you already have on hand. You will need only 8 ingredients (+salt/pepper/water and optional greens) FULL recipe details below: This vegan potato soup gets its flavor from the fire-roasted tomatoes, chili pepper sauce and paprika and coriander. The chili pepper sauce adds a touch of vinegar/acidity, as well as heat and depth of flavor, so you don’t really want to omit it. Add the tomato sauce and chili pepper sauce and cook over medium heat until the veggies are tender and the soup has thickened a lot more.