vegan pozole


Cozy Recipes You HAVE TO TRY This Winter! ( Simple + Vegan )

Cozy Recipes You HAVE TO TRY This Winter! ( Simple + Vegan ) is having 12 days of matcha sale! Find your favorite matcha and use the code XMASJULIA for 20% OFF!

Hey friends and welcome!???? Thank you for all of the cozy recipe suggestions for this winter, they were all so yummy and not to difficult or time consuming to throw together!


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apple pie:
3-4 large apples
2-3 tbsp vegan butter or coconut oil
1/2 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
pinch of clove
pinch of salt
1 puff pastry dough

– peel core and chop your ables into slices. Mine were cut into 8ths
– line your cast iron pan with vegan butter and line your apples. cover with sugar, cinnamon, nutmeg, clove and salt. bake for 15 minutes
– roll out your puff pastry dough ( follow its instructions ). Remove the apples and drain out any extra liquid if necessary. cover with dough and use your hands to light press it into the apples and around the sides. Bake until golden brown and flakey ( follow dough instructions )

1 small cooking onion
3″ fresh ginger
2 ribs of celery
large handful of cilantro
1 100g shiitake mushroom package
2 cups of chestnut mushrooms ( about )
5 whole cloves
5 whole all spice
2 cardamom pods
1/2 tsp fennel seed
1 large stick cinnamon
1 box veggie stock
1 tbsp neutral oil

– video instructions are very straight forward, let me know if you have questions

vegan pozole:
1 small cooking onion
3-4 cloves garlic
1 jalapeno
6 small – medium tomatillo
1/2 can pinto beans
1/2 can lupini beans
1/2 can corn
1 tsp oregano
1/2 tsp cumin
1 limes juice
1 tbsp olive oil
3 cups veggie stock
2 cups water
1 tsp salt ( or to taste )

– finely chop onion and garlic, saute in a soup pot on low-medium heat until slightly browned, season with a good pinch of salt.
– take the skins of the tomatillo off and rinse, then chop into bite size chunks. slice jalapeno into rings ( remove some or all seeds if you desire ). – Open and rinse your beans
– add the tomatillos, 1/2 the amount of beans from each can, jalapeno, corn, oregano, cumin, veggie stock and water along with lime juice
– simmer for about 30 minutes, but go up to an hour ( lid on ) season with more salt as desired

some baked dip thing:
1 cup raw unsalted cashews
2 cups water
1 small cooking onion
2-3 cloves garlic
1 tsp salt + more to season
1/4 tsp black pepper
3 tbsp nutritional yeast
1 tbsp white balsamic vinegar
1 tbsp apple cider vinegar
1 tbsp brown miso
1 large bunch of spinach ( probably about 6-8 cups )
1 cup artichoke hearts ( marinated or not )
1/2 tbsp olive oil

– soak cashews in hot water for about 25 minutes
– preheat oven to 350F
– dice onion and mince garlic. heat a pan on low – medium and add olive oil, once hot add onion and garlic, season with salt and pepper and cook until golden brown
– to your blender add soaked cashews, water, nutritional yeast, white balsamic vinegar, apple cider vinegar, miso and cooked onion + garlic. blend until completely smooth.
– roughly chop spinach and saute in the onion + garlic pan ( after removed ) until wilted. remove from heat and add 1/2 the cashew sauce and mix in with 3 tbsp brown rice flower. add artichoke hearts and the rest of the cashew sauce, mix and scrape the sides of the pan down with a spatula. bake for 30-35 minutes

Cabbage roll + lasagna recipe in pined comment!

0:00 intro
0:53 lazy apple pie
3:22 cranberry matcha latte
5:26 pho!
8:35 pozole
10:31 cashew spinach dip
12:57 cabbage rolls
17:25 lasagna


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Music by Mark Generous – Morning Commute –
Music by Ben Camden – Take Me Away –
Music by Sam Celentano – A Lot –
Music by Au Gres – do you think we’re old enough –
Music by upper cases – Weightless –
Music by frumhere – rooftop cinema. –
Music by HOAX – Formulate –

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