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today on the blind vegan, I returned with a brief episode discussing where the blind vegan podcast is going in the future and why I've been gone for 2 1/2 months. I will be putting out episodes once every two weeks as of next week and if you enjoyed the podcast, please share with everyone who loves vegan comfort food from around the world. Please follow, share, and review the podcast on all platforms were podcast or download it. Thank you so much for your support. --- Send in a voice message: https://podcasters.spotify.com/pod/show/chenelle-hancock/message

today on the Blind vegan podcast. I'll share my tips and tricks on how to make a healthy Mexican black bean corn salad with a splash of chili lime, salad dressing 100% plant base and delicious too. Here are the ingredients: 1/4 cup, extra-virgin, olive oil, 1/4 cup lime, juice, 1 cup cashews, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon pink, Himalayan salt, 1/2 teaspoon crushed black pepper, 1 teaspoon smoked paprika, 2 tablespoons parsley, flakes, one chops, red onion, six cloves of chopped garlic, two mini red bell pepper, one mini yellow bell pepper, and one mini orange bell pepper, chopped, 1/2 container of cherry tomatoes, chopped into fourths two cans of black beans, rinsed and drained and one can of corn rinsed in drain this serves four people if you like this recipe, please follow, share and review it with anyone who enjoys black bean, corn salad, Mexican style and vegan style. Thank you so much for your support, and I will see you in the next episode of the blind, vegan. --- Send in a voice message: https://podcasters.spotify.com/pod/show/chenelle-hancock/message

today on the blind, vegan. I make PO to Gallo from scratch, black, Mexican, fried beans, and Mexican brown rice. The ingredients for the pico de gallo are: one container of cherry, tomatoes, one red onion, one teaspoon of lime, juice, one, mini bell pepper, salt and pepper to taste blend all ingredients until smooth this recipe makes one 16 ounce mason jar of pico de gallo. Fried black beans ingredients: two cans of drained, black beans, 3 cups of water, 1 teaspoon of smoked paprika, 1 tablespoon of parsley flakes, 1 teaspoon of cumin, 1 teaspoon of pink Himalayan salt, 1 tablespoon of chili powder, 1/2 teaspoon of crushed black pepper, 1 tablespoon of nutritional yeast, 2 tablespoons of lime juice, 2 tablespoons of extra-virgin olive oil, place olive oil in skillet at medium high place beans into skillet coat beans well with seasonings placed water into pan along with nutritional yeast cook on medium low until liquid becomes dissolved into the beans. This should take 20 to 25 minutes to prepare, this serves four people. Finally, my Mexican brown rice ingredients are: 1 cup/1/2 cup brown rice one cup/1/4 cup water and 1 cup/1/4 cup salsa of your choice. Mix well and cook it on medium high for 25 to 30 minutes or until all liquid has evaporated or rice is tinder. If rice is dry, add more salsa and water to your desired consistency. This feeds for people. If you like this recipe, please follow, share, and review the episode on Spotify, Apple podcasts, or anywhere podcast or download it. Thank you so much for your support. --- Send in a voice message: https://podcasters.spotify.com/pod/show/chenelle-hancock/message

today on the blind, vegan. I share my plant-based sausage, stroganoff recipe with anyone who likes stroganoff. Please follow, share, review this podcast on all podcast platforms, where podcast or download it. Here are the ingredients: 2 cups of whole wheat penny, pasta, 4 cups of water, 1 teaspoon of pink Himalayan salt in a medium size sauce pan cook noodles for 7 to 10 minutes or until al dente on medium high, rinse and drain. Take one skillet with one chopped onion and two beyond sausages break them up Athen to the skillet along with the chopped onion. Add 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, 1 teaspoon of cumin, 1 teaspoon of pink Himalayan salt and 1/2 teaspoon of crushed black pepper 1 tablespoon of vegetable stock powder and 2 tablespoons of all purpose flour along with 1/2 cup of boiling pasta water into the skillet. Mix well until a gravy consistency. Add drained and rinsed noodles to the skillet. Mix well and finally add one cup of pasta water to the dish. Mix well until a gravy consistency cook for additional 5 to 7 minutes before serving. This serves two people. thank you so much for your support, and I will see you in the next episode of the blind vegan. --- Send in a voice message: https://podcasters.spotify.com/pod/show/chenelle-hancock/message

Today on the blind vegan. I wish everyone a happy new year and I share my vegan cauliflower, tomato vegetable soup recipe with everyone who enjoys eating vegetable soup. If you like this podcast, please feel free to follow, review and share it with anyone who enjoys cooking vegan food. Thank you so much for your support. Here is the recipe ingredients: one bag of frozen cauliflower, one bag of frozen mixed vegetables, two yellow potatoes, chopped, 1/2 yellow onion, chopped, one can of black beans, one can of diced tomatoes, 2 tablespoons of tomato paste, 2 tablespoons of vegetable stock powder, 4 cups of water, 1 tablespoon of basil, 1 teaspoon of smoked paprika, 1 teaspoon of cumin, 1 teaspoon of garlic powder, 1 teaspoon of pink Himalayan salt, and 1 1/2 teaspoon of crushed black pepper. Place all ingredients into a medium size pot and cook on medium high for 35 to 45 minutes or until the potatoes are fork tender. This recipe feeds up to four people. I hope you enjoy it as much as I enjoyed making it. Once again, thank you so much for your support, and I will see you in the next episode of the blind vegan. --- Send in a voice message: https://podcasters.spotify.com/pod/show/chenelle-hancock/message

Today on the blind vegan, I'll share my vegan potato kale bake recipe. It's five ingredients, and I hope you enjoy this recipe as much as I enjoy making it and eating it. The ingredients are: five peeled and chopped russet potatoes, one chopped yellow onion, four chopped clothes of garlic, 4 cups of kale place into a 8 x 8" baking pan with 1 tablespoon of garlic powder, 1/2 teaspoon crushed black pepper, 1 teaspoon pink, Himalayan salt, 1 teaspoon coriander, 1 teaspoon smoked paprika, and 1 teaspoon cumin. Afterwards, place one 16 ounce bottle of water into blender with 3 tablespoons of cornstarch, 2 tablespoons of Vegetable broth powder, 1 tablespoon of soy sauce, 1 teaspoon of vinegar, 1 teaspoon of garlic powder, blend all ingredients until smooth. You can also add two pinches of nutritional yeast to make the slurry creamier if you like it's optional. Please slurry over kale, onion, garlic in potatoes, mix well, place foil over pan and place into 400°F. Oven for 45 minutes or until kale and potatoes are tender. Let cool for 10 minutes before serving. This serves two people. If you like this recipe, please feel free to download, share, and review the podcast on all platforms were podcast or download it. Thank you so much for your support, and I will see you in the next episode of the blind vegan. --- Send in a voice message: https://podcasters.spotify.com/pod/show/chenelle-hancock/message

Today on the blind, vegan. I share my brand new recipe for a delicious, vegan chickpea, vegetable pot pie that anyone can make. The ingredients are: one can of chickpeas, one bag of frozen mixed vegetables, three stocks of celery chart, 1/2 of onion, chopped, two carrots, chopped, three) garlic chart, 1 teaspoon pink, Himalayan salt, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, two coats of heavy cream, One 16 ounce bottle of water, 2 tablespoons of vegetable stock powder, 1/4 cup of vegan butter, 3 tablespoons of flour, cook, butter, carrots, garlic, celery, and onion, with pink Himalayan salt, garlic powder, and black pepper. Add all 3 tablespoons of flour mix well and chill call vegetables are coded in butter, seasonings and flour. Add chickpeas, heavy cream, water and vegetable broth powder mix well let's turn on medium on for 15 to 20 minutes before putting into an 8 x 8" pan. Please pie crust on top of ingredients. Make a slit in each piecrust to let Aaron come through place into 425°F oven for 50 to 60 minutes or until crust is golden brown. This recipe feeds four people. Please follow call, share and review the episode on all platforms where podcast or download it. Thank you so much for your support, and I will see you in the next episode of the blind vegan --- Send in a voice message: https://podcasters.spotify.com/pod/show/chenelle-hancock/message

Today on the blind vegan on share a recipe that I got ofof the Home plant-based cooking show at youtube.com. It's a pumpkin cookie and cashew frosting recipe. The ingredients are: 114.5 ounce can of pumpkin purée, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, once teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon of nutmeg, 1/2 teaspoon pumpkin spice, 2 cups of oats blended into a blender to make oat flour, one cup of cashews, one cup of plant-based milk, 1 cup of tea, dates, blend cashews, milk, vanilla extract, and dates in blender until all combined place pumpkin purée in bowl with cashew date mixture. Mix well until all ingredients are incorporated. Please cinnamon, baking powder, flour, Baking soda, nutmeg and pumpkin purée into bowl with remaining ingredients incorporate well. Set oven to 350°F or 180°C take out one sheet of parchment paper and one cookie sheet please parchment paper on cookie sheet. Make dough into balls, this recipe makes nine cookies in total. Next take one cup of cashews, one cup of water and 1/2 cup of dates along with 1 teaspoon of vanilla extract place. It's a blender. Mix well until dates are blended well into a frosting consistency. Let cookies cook in 350° oven for 15 to 18 minutes take out of oven Placed cookies into a silky tight container. Let cool for 15 minutes before putting icing on cookies then placed into refrigerator to cool. Please follow, share, and review the podcast episode with anyone who loves making pumpkin cookies and cashew frosting. Thank you so much for your support. --- Send in a voice message: https://podcasters.spotify.com/pod/show/chenelle-hancock/message

Today on the blind vegan. I shared a recipe that I found on YouTube, having to deal with the prince, William and Prince Harry's favorite comfort food growing up British shepherds pie. I hope you enjoyed this recipe as much as I enjoyed making it. The ingredients are calling to Rosa potatoes, peeled and chopped, one stick of vegan butter, 1 tablespoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of Crush black pepper, 1/2 teaspoon to pick Himalayan salt, boil potatoes for 20 minutes rinse and drain with cold water placed back into pot play Saul ingredients into pot mash well with masher. This feeds two people. Take what half onion, chopped, 3 tablespoons of avocado oil, place into skillet on medium high, sauté along with four chopped clothes of garlic and two tubes of plant-based sausage crumble up, cold sausage, onion and garlic well in oil with 1 teaspoon smoke paprika, 1/2 teaspoon crushed black pepper, 1/2 teaspoon pink Himalayan salt, 1 teaspoon sage afterwards take one cup of water, place in the skillet along with 1 teaspoon vegetable broth powder, and 4 tablespoons of flour mix all ingredients well until second and water has evaporated into gravy paste consistency. Cook 7 to 12 minutes until all ingredients are cooked through and browned. Afterwards, set oven to 350 set timer for for 35 minutes please meat gravy into an 8 x 8 pan simply smashed potatoes on top. Make sure entire pan is covered place pan and oven and Cook for 35 minutes until potatoes. Have a crispy top. This beats two people. If you enjoy this recipe, please follow, share and review it with anyone who enjoys British rigging cooking. Thank you so much for your support. --- Send in a voice message: https://podcasters.spotify.com/pod/show/chenelle-hancock/message

TBV. EP. 75. My knock off pumpkin spice today on the blinds again. I'll share a recipe that came from chef [email protected]. However, I tweaked it a little bit so here are the ingredients for my knock off vegan snickerdoodles. The ingredients are: 2 cups of old-fashioned oats, 1 tablespoon of vanilla, extra, one teaspoon cinnamon, 1 teaspoon of pumpkin spice play salt ingredients into a food processor blend until combined place 20 seedless dates into food processor impulse until it's a daily consistency. Set your oven to 350°F. Take a cookie sheet with a piece of parchment paper placed the parchment paper on the cookie sheet flat. Make sure that it's flat now. Take a fourth of a cup of coconut sugar place into a small bowl with 2 tablespoons of cinnamon mix, the cinnamon and coconut sugar together in place each cookie insert a cinnamon roll it until it's all covered and placed back onto the cookie sheet lined with the parchment paper. After you finish rolling all of the cookies into the cinnamon sugar mixture, you can place the cookie sheet into the oven for five minutes then take out and turn cookies over and place them back. It's an alarm for an additional five minutes. Afterwards, Take a airtight container with a piece of parchment paper, placed the parchment paper into the container and take the cookies and let Cole inside of the container for 7 to 10 minutes before placing into the refrigerator to call for an additional 30 minutes. This recipe serves nine cookies And I hope you enjoy making this recipe as much as I enjoyed making it myself. Please follow, share, review and rate the podcast episode on all platforms were podcast or download it. Thank you so much for your support and I will see you in the next episode of the lion vegan. --- Send in a voice message: https://podcasters.spotify.com/pod/show/chenelle-hancock/message

Today on the blind vegan. I share a recipe that I found on Spain on the fork at youtube.com channel with everybody because I loved it that much. Here's the ingredients for tomato garlic basil pasta. 2 cups of noodles, 1/2 cup of white cooking wine, 1/4 cup Basil, 3 tablespoons of extra-virgin olive oil, one can of diced tomatoes or 20 chopped in half cherry tomatoes, five clothes of garlic chopped, 1 teaspoon of pink Himalayan salt, 1 teaspoon of oregano and 1/2 teaspoon of crushed black pepper. Please olive oil garlic tomato basil salt pepper and oregano into with 1/2 cup of white cooking wine cook until wine is dissolved into tomatoes boil noodles for 9 to 10 minutes until al dente rinse in colander in place into pot what is remaining ingredients incorporate all ingredients and let simmer on medium well for an extra 5 to 7 minutes before serving. This dish fits two people. If you enjoy this episode please follow, share and review it on all platforms wire podcast or download it --- Send in a voice message: https://podcasters.spotify.com/pod/show/chenelle-hancock/message

Today on the Blind vegan. I share a recipe that I found on the YouTube channel Spain on a fork at youtube.com I hope you guys enjoy this recipe as much as I enjoyed making it. Thank you to the constant creator for making this dish I can't wait to try it. The ingredients are Cohen 2 cups of plant-based noodles of your choice, 4 cups of water, 1 tablespoon of vegetable stock powder, 1 tablespoon of smoked paprika, 1/2 teaspoon of crushed black pepper 1 teaspoon of sea salt one whole chopped garlic bulb, 1/2 red onion chopped one handful of parsley flakes 115 ounce can of diced tomatoes, one peeled and chopped zucchini two small red mini bell pepper, one mini yellow bell pepper and one mini orange bell pepper chopped. Please extra-virgin olive oil, sea salt, black pepper, paprika, onions, chopped garlic and bell pepper into a pan sauté for 5 to 7 minutes add zucchini and diced tomatoes mix well until all ingredients are incorporated. Cook pasta in separate pan with 4 cups of water and 1 tablespoon of vegetable powder for 7 to 10 minutes until al dente poor vegetable stock and noodles into pan with remaining ingredients mix well add two strings of saffron or three squirts of saffron spray and Japan mix well cook on medium high for an additional 15 to 20 minutes before serving. This dish serves two people. Thank you so much for your support remember to follow, review and share the podcast episode with anyone that loves Spanish vegan food. --- Send in a voice message: https://podcasters.spotify.com/pod/show/chenelle-hancock/message