#veganricha

Enjoy the rich tastes of brownies, cheesecake, and tiramisu all in one delicious treat. These vegan tiramisu cheesecake brownies taste great and don't have any nuts or gluten. Perfect for satisfying your sweet tooth without having to change your diet.

Ingredients: 1 cup gluten-free flour. 1/2 cup almond flour. 1/2 cup cocoa powder. 1 cup coconut sugar. 1/2 tsp baking powder. 1/2 tsp salt. 1/2 cup vegan butter, melted. 1/2 cup almond milk. 1 tsp vanilla extract. 1/2 cup vegan cream cheese. 1/4 cup brewed coffee, cooled. 1/4 cup maple syrup. 1 tsp instant coffee powder. 1 tsp agar agar powder. 1/4 cup vegan whipped cream. 2 tbsp cocoa powder, for dusting.

Instructions: Preheat oven to 350F 175C. Grease a square baking pan. In a mixing bowl, combine gluten-free flour, almond flour, cocoa powder, coconut sugar, baking powder, and salt. Add melted vegan butter, almond milk, and vanilla extract. Mix until well combined. Pour the brownie batter into the prepared pan and spread it evenly. In another bowl, mix vegan cream cheese, brewed coffee, maple syrup, instant coffee powder, and agar agar powder until smooth. Spread the cream cheese mixture over the brownie batter layer. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let it cool completely. Once cooled, spread vegan whipped cream over the top. Dust with cocoa powder. Refrigerate for at least 2 hours before serving. Slice into squares and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

These vegan Crunchy Spicy Potatoes are tasty and filling. They are great as a snack or side dish. They are covered in a mix of spicy spices and baked until they are golden brown.

Ingredients: 4 medium potatoes, diced. 2 tablespoons olive oil. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt, to taste. Black pepper, to taste. 2 tablespoons cornstarch.

Instructions: Warm the oven up to 425F 220C. Put diced potatoes in a large bowl and add olive oil, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Toss the potatoes so that they are evenly covered. Add the cornstarch to the potatoes and toss them again so that they are evenly covered. Place the potatoes on a baking sheet that has been lined with parchment paper so that they are all in one layer. After 25 to 30 minutes, flip the potatoes over and bake for another 25 to 30 minutes, or until they are golden brown and crispy. As a tasty and crunchy snack or side dish, serve hot.

Prep Time: 10 minutes

Cook Time: 30 minutes