Et Sq

Indulge in the classic flavors of snickerdoodle cookies with a vegan twist. These pudding cookies are soft, chewy, and packed with cinnamon goodness, perfect for satisfying your sweet tooth!

Ingredients: 1 cup vegan butter, softened. 1 cup granulated sugar. 1/4 cup unsweetened applesauce. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 package 3.4 ounces vegan vanilla pudding mix. 1 teaspoon baking soda. 1/2 teaspoon cream of tartar. 1/4 teaspoon salt. 2 tablespoons granulated sugar. 2 teaspoons ground cinnamon.

Instructions: Preheat oven to 375F 190C. In a large mixing bowl, cream together vegan butter and 1 cup granulated sugar until light and fluffy. Add applesauce and vanilla extract, mix until well combined. In a separate bowl, whisk together flour, pudding mix, baking soda, cream of tartar, and salt. Gradually add dry ingredients to the wet mixture, mixing until a dough forms. In a small bowl, mix together 2 tablespoons granulated sugar and cinnamon. Shape dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture until coated. Place dough balls onto a lined baking sheet, spaced about 2 inches apart. Using a fork, gently flatten each dough ball. Bake for 10-12 minutes, or until edges are set and tops are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

This traditional Spanish dish features saffron-infused rice and a variety of fresh seafood, including shrimp, mussels, clams, and calamari. The flavors are savory and rich, with a hint of smokiness from the paprika. It's ideal for a special occasion or dinner party because it's sure to impress your guests.

Instructions: Soak the saffron threads in 1/2 cup warm chicken broth for 10 minutes in a small bowl. Heat the olive oil in a large paella pan or deep skillet over medium heat. Cook until the onion and garlic are softened, about 5 minutes. Cook for another 5 minutes after adding the sliced red bell peppers to the pan. Stir the rice in the pan to coat it with the oil and vegetables. Pour in the white wine and stir until it's all gone. Stir in the smoked paprika, salt, and black pepper until well combined. Stir in the remaining 3 1/2 cups chicken broth and the saffron-infused broth to combine. Cook for 10 minutes after bringing the mixture to a simmer. On top of the rice mixture, arrange the shrimp, mussels, clams, and calamari. Cook for another 15-20 minutes, or until the rice is tender and the seafood is cooked through, covered with a tight-fitting lid. Remove the pan from the heat and set aside for 5 minutes to cool. Serve with wedges of lemon for squeezing over the top.

Vegan pumpkin cheesecake mousse recipe that's perfect for any occasion