You can cook Vegan Chia Kheer (Indian Pudding Dessert) use 9 ingredients and 6 step. Here’s how to make }.

Ingredients make Vegan Chia Kheer (Indian Pudding Dessert)

1. You Need Chilled coconut milk (carton type, not canned) or soy milk.
2. You Need threads Saffron.
3. You Need Chia seeds.
4. You Need Liquid sweetener.
5. You Need Powdered cardamom.
6. You Need Raw almonds (soaked in water for 8-12 hours).
7. You Need Pistachios.
8. You Need Raisins (optional).
9. You Need Shredded coconut.

how to make Vegan Chia Kheer (Indian Pudding Dessert)

1. Warm up 2 tablespoons of coconut milk (or soy milk). Add the saffron and set aside for some time..
2. Place the remaining milk, chia seeds, liquid sweetener, cardamom, and Step 1 into a bowl..
3. Combine well and place into the microwave overnight or at least 4-6 hours to chill..
4. Remove from the refrigerator and stir well to get rid of any lumps. Pour into individual dishes..
5. Finely chop the nuts with a knife and sprinkle onto the pudding with the raisins. Top with shredded coconut..
6. Add some love and gratitude, and serve!.

Brush with oil and grill on one side for. Pan-Grilled Chicken with Mango Salsa is a grilled fillet of chicken in a special barbecue sauce. Spoon the salsa over the top and drizzle with the mayonnaise. You can make LG PAN GRILL CHICKEN BREAST WITH MANGO SALSA use 10 ingredients and 5 step. Here’s how to make }.

Ingredients make LG PAN GRILL CHICKEN BREAST WITH MANGO SALSA

1. You Need 2 chicken breast.
2. You Need seasoning.
3. You Need 1 dash salt and pepper.
4. You Need MANGO SALSA ( VEGAN ).
5. You Need 1 dice ripe mango.
6. You Need 1/2 of a lemon juice.
7. You Need 1 small deseeded each red and green dice bird eye chili.
8. You Need 1/2 tsp sugar.
9. You Need 1 dash salt.
10. You Need 1 small thinly sliced shallot.

MANGO SALSA Slice the mango flesh from each side of the pit. One half at a time, make an inch cut just inside the skin, then score the flesh. Place all ingredients for the mango salsa in a bowl and toss until combined. Heat up grill pan and grease.

Steps cook LG PAN GRILL CHICKEN BREAST WITH MANGO SALSA

1. MANGO SALSA.
2. mix all ingredient and set aside in fridge till serving time.
3. PAN GRILL CHICKEN BREAST.
4. in pan with oil pan grill chicken breast skin down with seasoning for 8 minute.
5. turn over and pan grill for another 7 minute or longer depending on the size and thickness of the chicken.

I have four chicken breasts in the fridge that I thawed and was going to marinate tonight. Grilled Chicken Breast Recipe or how to make perfect juicy boneless skinless chicken breast on bbq without marinating or long list of ingredients. Heat a lightly greased grill or grill pan to medium-high heat. Brush chicken with olive oil, season with remaining salt and pepper. Try this amazing recipe that tops chicken tacos with a delicious spicy mango salsa.

You can make Ratatouille use 28 ingredients and 9 step. Here’s how to cook }.

Ingredients cook Ratatouille

1. You Need Vegetables:.
2. You Need 1-2 Yellow Squash,.
3. You Need 1-2 Zucchini,.
4. You Need 1-2 Japanese Eggplant,.
5. You Need 6-8 Fresh Roma Tomatoes,.
6. You Need Stew:.
7. You Need 1 Bell Pepper Yellow,.
8. You Need 1 Bell Pepper Red,.
9. You Need 1 Bell Pepper Green,.
10. You Need 1 TBSP Unsalted Butter,.
11. You Need 1 TBSP Olive Oil,.
12. You Need 1 Yellow Onion Finely Diced,.
13. You Need 2 Carrots Finely Diced,.
14. You Need Celery Finely Diced, 2 Ribs.
15. You Need 3 Cloves Garlic Finely Minced,.
16. You Need 28 oz Crushed Tomatoes Canned Preferably Fire Roasted,.
17. You Need Vegan-Friendly Chipotle In Adobo Sauce, 1/2 + 1 TSP of Adobo Sauce.
18. You Need Pinch Fresh Thyme,.
19. You Need 1 TSP Herbes de Provence,.
20. You Need Pinch Sea Salt,.
21. You Need Pinch Black Pepper,.
22. You Need 1 Handful Basil Leaves,.
23. You Need Oil Mixture:.
24. You Need 3 TBSP Olive Oil,.
25. You Need Pinch Fresh Thyme,.
26. You Need 1 Clove Garlic Finely Minced,.
27. You Need Pinch Sea Salt,.
28. You Need Pinch Black Pepper,.

Steps make Ratatouille

1. Prepare the vegetables. Using a mandolin, slice squash, zucchini and eggplant to about 1/16 inch thickness. Using a bread serrated knife, slice the tomatoes to 1/16 inch thickness as well. Set the vegetables aside..
2. Prepare the stew. Preheat oven to 200 degrees celsius or 400 fahrenheit. Slice the bell peppers in halves and discarding the seeds. Line baking tray with parchment paper. Place the peppers onto the tray..
3. Wack into the oven and broil until the skin is charred. Remove from the oven and transfer the peppers into a bowl. Cover with cling film and set aside to cool. Once the peppers are cool enough to handle, remove and discard the charred skins..
4. Roughly chop the peppers and set aside. In a sauce pot over medium heat, add butter and olive oil. Once the butter has melted, add in onion, carrots and celery. Sauté until the onions are translucent..
5. Add in garlic and saute until aromatic. Add in the canned tomatoes, chipotle, adobo sauce and the roasted peppers. Stir to combine well. Add in thyme and herbes de provence. Stir to combine well..
6. Bring it up to a simmer. Allow the stew to simmer for about 2 to 3 minutes. Lastly, season with salt and pepper. Carefully transfer to a blender as it is piping hot. Add in the basil leaves and blitz until roughly smooth. Transfer the stew into an oven proof casserole dish..
7. Assemble and bake the ratatouille. Preheat oven to 140 degrees celsius or 285 fahrenheit. Lay the sliced vegetables on top of the stew; in an alternate pattern – zucchini, yellow squash, eggplant and tomatoes..
8. In a small bowl, mix together olive oil, garlic, thyme, salt and pepper. Drizzle the olive oil mixture over the top. Cover the dish with aluminum foil. Wack into the oven, bake and confit for 3 hours..
9. Remove from the oven. To serve, place the sliced vegetables vertically inside the cookie cutters until almost fully packed. Place another series of slice vegetables on the top horizontally. Slowly remove the cookie cutters. Place a chive over the top. Drizzle some of that stew on the side. Place some parsley over the top. Serve immediately..