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Easy allergy-friendly recipes for everybody!
LEMON OLIVE OIL CAKE🍋 Today I’m partnering with @lapanzaoliveoil to share a delicious dairy-free olive oil cake! It’s light, luscious, and perfectly moist. Ideal for a breakfast treat or slightly sweet afternoon snack! La Panza’s Pantry Pouch packaging keeps air and light out to maintain freshness longer. It has an 80% reduced carbon footprint over glass bottles and 90% less waste than glass! For our recipe, I’m using their buttery smooth Chef’s Blend extra virgin olive oil. The result is a citrusy rich and flavorful cake INGREDIENTS 1 cup unsweetened dairy-free milk 1/3 cup olive oil 1 tablespoon vanilla extract 1 cup granulated sugar 2 tablespoons lemon zest 2 tablespoons lemon juice 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Powdered sugar, for dusting DIRECTIONS Preheat oven to 350F and grease a 9-inch springform pan or round cake pan In a large bowl, whisk together dairy-free milk, olive oil, vanilla, sugar, lemon zest, and lemon juice In a small bowl, whisk together flour, baking powder, baking soda, and salt Pour flour mixture into the large bowl and stir until combined Transfer batter to the prepared pan and bake for about 35-40 minutes, or until cooked throughout Once cooked, remove from oven and let cool completely After cake has cooled, top with a dusting of powdered sugar and lemon slices Serve immediately or store in an airtight container at room temp for a few days SAVE this recipe & TAG @theurbenlife if you make it
Dairy-Free Tomato Ricotta Toast comes together with vegan ricotta cheese, juicy sliced tomatoes, and fresh basil. I added fresh basil leaves to my toast for an extra flavor punch. For this simple toast recipe, you can use store-bought or homemade almond ricotta! Almond ricotta comes together with peel almonds, lemon juice, water, and salt.
NEW: APPLE CIDER DONUTS🍎 These baked treats come together with 10 ingredients in about 30 minutes. They’re dairy-free, egg-free, and vegan-friendly! Top with a cinnamon sugar coating for a delicious fall-inspired dessert INGREDIENTS For the Donuts: 1 1/2 cups apple cider 1 1/2 cup flour 1/2 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon cinnamon 1/2 teaspoon salt 1/4 teaspoon nutmeg 2 tablespoons melted vegan butter 2 tablespoons dairy-free milk Cinnamon Sugar Coating: 2 tablespoons vegan butter, melted 1/4 cup granulated sugar 1 teaspoon ground cinnamon DIRECTIONS Start by reducing the apple cider in a small saucepan on the stove. To do this, bring apple cider to a boil, then reduce to a simmer, stirring occasionally for about 15 minutes Once reduced to about 1/2 cup, remove from heat and let cool In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, salt, and nutmeg Pour in reduced apple cider, melted vegan butter, and dairy-free milk Stir to combine, being careful not to over mix! If the batter seems too dry, add extra dairy-free milk in one tablespoon at a time Pipe the batter into a prepared donut pan, filling about 3/4 of the way full Bake at 350F for about 10 minutes. Flip baked donuts onto a cooling rack and let cool completely To make cinnamon sugar coating, melt vegan butter. In a small bowl, whisk together sugar and cinnamon. Brush the tops of each donut with melted butter and dip into the cinnamon sugar. Enjoy! SAVE this recipe & TAG @theurbenlife if you make it
Check out my Amazon Prime Day picks and what’s on my wish list this year! It’s a two-day annual celebration with awesome deals and exciting product launches, exclusively for Prime members. If you know you want a new pressure cooker or air fryer, search using their search bar and specify “Prime Day” department! specifically got my eye on several kitchen and pantry organization systems, more storage containers, kitchen gadgets, bakeware, a cordless vacuum, and pet supplies.
NEW: Fall Harvest Quinoa Bowls🍠 Cozy up with a big bowl of roasted veggies on top of flavorful quinoa, drizzled with a simple lemon tahini dressing! Perfect for meatless meal prepping CHOPPED VEGGIES Sweet potato Purple sweet potato Butternut squash Carrot Radish → Toss vegetables with a little olive oil and arrange in a single layer on prepared baking sheets. Roast at 425F for about 30 minutes, flipping halfway through RICE COOKER QUINOA 1 cup quinoa 2 cups veggie broth 1/2 tablespoon olive oil 1/4 teaspoon salt → Place quinoa in a strainer and shake to rinse thoroughly. Place quinoa, broth, olive oil, and salt into your rice cooker. Let cook, about 30 minutes, then fluff with a fork once done LEMON TAHINI DRESSING 2 tablespoons tahini 2 tablespoons water 2 tablespoons lemon juice 1 teaspoon maple syrup 1/2 teaspoon ground cumin Salt and pepper, to taste → Whisk all of the ingredients together in a small bowl until smooth SAVE this recipe & TAG @theurbenlife if you make it♡
Enjoy this iced pumpkin spice cold brew coffee in the comfort of your own home this fall. Simply combine cold brew, dairy-free milk, pumpkin puree, maple syrup (or other preferred sweetener), vanilla extract, and pumpkin pie spice together in your blender. : Pour the cold brew concentrate over ice with your favorite dairy-free milk or creamer! It’s creamy, dairy-free, and vegan!
EASY BANANA CHOCOLATE CHIP MUFFINS🍌 They’re dairy-free, egg-free, and vegan-friendly! No odd alternatives here, just 8 pantry staples and overripe bananas INGREDIENTS 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup melted coconut oil 1 teaspoon vanilla extract 1/3 cup sugar 3 large bananas, mashed 1/4 cup chocolate chips INSTRUCTIONS Preheat oven to 350F and prepare a muffin pan. Combine flour, baking powder, baking soda, and salt in a large mixing bowl. In a separate small bowl, whisk together oil, vanilla, and sugar. Transfer to bowl with dry ingredients and add in mashed bananas. Stir until just combined, then fold in chocolate chips. Evenly fill each spot in the muffin pan and bake for about 25 minutes. Once cooked, remove from oven and let cool for 15 minutes SAVE this recipe & TAG @theurbenlife if you make it♡ theurbenlife.com/2020/04/01/easy-banana-chocolate-chip-muffins
In my short little autumn inspired recipe roundup, I’ve included a few easy desserts, an entree perfect for the vegan thanksgiving dinner, a fun way to enjoy leftovers, plus a festive boozy beverage. This easy baked pumpkin donuts recipe comes together with just 10 ingredients in about 30 minutes. This 3-ingredient apple cider margarita cocktail recipe comes together with apple cider, lime juice, and tequila. This ebook includes 30 delicious dairy-free classic recipes like green bean casserole, cornbread stuffing, sweet potato casserole, simple vegan gravy, pumpkin pie, and more.
FALL GIVEAWAY🍂 Brussels sprouts, crispy cauliflower, butternut squash, and more! If I’m not roasting veggies, I’m air frying them. Here’s your chance to get in on the fun... 🎉Win a Ninja Air Fryer or $100 Amazon Gift Card🎉 TO ENTER 1. Like this post 2. Follow the 5 accounts below 3. Comment what you would make first and/or tag your foodie friends (Each comment is an entry!) 4. BONUS: Share this post in your stories and leave a comment letting us know FOLLOW @theurbenlife @spabettie @thebakingfairy @plantcrush @colormecourtney_ Giveaway ends Monday, 10/19 @ 11:59PM. Winner randomly picked Tuesday, 10/20. Open to US residents only. No purchase necessary. Winner will be DM’ed. This giveaway isn't sponsored, endorsed, or affiliated with Instagram, Ninja, or Amazon. Good luck!
SPROUTS HAUL🛒 These past several months, grocery shopping has become one of the main highlights of each week. Regardless if I’m just doing pickup or popping in real quick! If you’re looking to add a few new items to your list, check out my top 3 product recommendations below → GARLIC PASTA SAUCE Self explanatory, this stuff is the greatest of all time → PLANTAIN CHIPS Perfect for snacking! I could literally eat the entire bag in one sitting → EXTRA FIRM TOFU My go-to block for scrambled tofu or stir fry Let me know your faves in the comments🌟