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This recipe is something I found on Pinterest but then made it my own.
TIP: Prepare all your ingredients ahead of time, once you start cooking the dish it comes together pretty fast.
Preheat oven to 375 degrees F. Using a mandoline slicer or knife, slice zucchini vertically into 1/4-inch thick . . .
Vanilla scented panna cotta, with the lovely addition of ricotta. Topped with a raspberry-blood orange chia jam. . . .
Sift flour into the bowl of a standing mixer with the paddle attachment ... attached. Crack in 3 of the eggs and . . .
Boil the almonds for 10 minutes then rinse and strain under cold water. Pop the almonds out and discard the skins. . . .
To make the dough, combine 1 tablespoon of flour with 1/2 cup of warm water and add the yeast. Stir and then . . .
A quick and easy recipe to make vegan ricotta cheese out of extra firm tofu!
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