Recipes - Jessica in the Kitchen

in the kitchen everyday

NEW on the blog - flaky Vegan Apple Pie 🥧🍎🍏🍦from scratch! Flaky buttery crust, a perfectly balanced sweet tart filling with the best consistency that is spiced with cinnamon and nutmeg 😍. I promise you - this Apple pie is IT! So easy to make and there's a video on the blog post too! P.S. what's your GO to apples for apple pie?!

Be sure to bookmark/save this one!! For the recipe click the blue link in my bio that starts with "linkinprofile"
https://jessicainthekitchen.com/vegan-apple-pie-recipe/

#vegandesserts #dairyfree #thebakefeed #vegan #plantbased #bestofvegan #easyrecipes #veganbaking #glutenfree #blackgirlmagic #feedfeed #theeverygirl #vegancommunity #tiuteam #veganrecipes #f52grams #foodgawker #eater #veganaf #veganblogger #whatveganseat #comfortfood #vegancomfortfood #fallrecipes #cakestagram #veganpie #applepie

NEW - Vegan Pie Crust 🥧 - ONLY 4 ingredients &

NEW - Vegan Pie Crust 🥧 - ONLY 4 ingredients & is SO tender and flaky, and perfect for all of your favorite vegan pie recipes. This lattice work is absolute perfection and actually therapeutic to do! 🥺🧡 It comes together in a snap, needs just 4 ingredients, and stores fabulously! Guess what's coming tomorrow?! My Vegan Apple Pie 🍎finally!!
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For the recipe, click the blue link in my bio that starts with "linkinprofile" ! https://jessicainthekitchen.com/best-vegan-pie-crust/
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📸: @eatloveeats
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#piecrust #vegandesserts #dairyfree #thebakefeed #vegan #plantbased #bestofvegan #easyrecipes #veganbaking #blackgirlmagic #feedfeed #theeverygirl #vegancommunity #tiuteam #veganrecipes #f52grams #foodgawker #eater #veganaf #veganblogger #whatveganseat #comfortfood #vegancomfortfood #lattice #cakestagram #pie #thebakefeed

Pumpkin Mug Cake 🤤🎃🍰🍂it's that time of

Pumpkin Mug Cake 🤤🎃🍰🍂it's that time of year where the mug cakes take on all the fall spices and flavours 😏😍. Incredibly delicious and total cozy vibes! Very easy pantry ingredients in under 5 minutes start to finish. It has an incredible pumpkin spice flavour that’s so addictive!

Be sure to bookmark/save this post for later 😍🔖 for the recipe click the blue link in my bio that starts with "linkinprofile" https://jessicainthekitchen.com/pumpkin-mug-cake-vegan/

#vegancake #vegandesserts #dairyfree #thebakefeed #vegan #plantbased #bestofvegan #veganbaking #blackgirlmagic #feedfeed #theeverygirl #vegancommunity #tiuteam #veganrecipes #f52grams #foodgawker #veganaf #veganblogger #whatveganseat #comfortfood #vegancomfortfood #fallrecipes #cakestagram #pumpkinspicelatte #mugcake

Veggie Packed Rasta Pasta 🍝🫑🧀. Veggie Pac

Veggie Packed Rasta Pasta 🍝🫑🧀. Veggie Packed Rasta Pasta using @birdseyevegetables to make this creamy, jerk season-y dish loaded with so many incredible veggies! 😍(AD) Their flash freeze process locks in nutrients in the veggies, and they taste incredible! I love how convenient they are to have in your freezer, so you can whip up simple & easy dishes like this pasta at any time! Are you going to make this?!

RECIPE

2 tablespoons oil
1 Entire Package of Birds Eye Frozen Shredded Veggies – Potatoes & Sweet Potatoes with Broccoli & Cauliflower Florets
1 Red Bell Pepper, sliced
2 ½ tablespoons jerk seasoning (wet or dry)
1 teaspoon minced garlic
4 cups penne pasta 
3 cups vegetable broth 
Sea Salt for pasta
1 cup canned/tinned coconut cream
¼ cup Birds Eye Steamfresh Sweet Peas
½ cup vegan cheese shreds
Salt and pepper to taste

Press sauté on your pressure cooker and let it preheat first.

Then add in 2 tablespoons of oil and let it heat slightly.

Add in the Birds Eye Shredded Veggies - Potatoes/Sweet Potatoes/ Broccoli/Cauliflower. Add bell peppers with 2 tablespoons of the jerk seasoning. Since it's frozen it'll take a while to come back to heat. Cook for 9 minutes (necessary since it’s coming from frozen), stirring occasionally until your veggies are thawed, heated through and starting to brown slightly. Add in your minced garlic after the timer goes off and sauté for an additional 30 seconds. Remove it all from the pressure cooker and into a small bowl. Use a food thermometer to test recipe at 165 degrees F to ensure fully cooked.

Press cancel on pressure cooker.

Add in the pasta and the vegetable broth and some salt. Stir completely.

Lock the lid onto the pressure cooker and press “pressure cook” and set your timer to 5 minutes. It’ll take the pressure cooker several minutes “preheating”/coming to pressure, then it’ll cook for that 5 minutes.

After the timer is done, let the steam vent (ensure this is not near your face), which will take a few minutes. Then remove the lid and set aside. Don’t press cancel (it’ll go automatically to keep warm).

(Continued in comments)

Vegan Pumpkin Sheet Cake 😍🧡🎃🍰 - is it

Vegan Pumpkin Sheet Cake 😍🧡🎃🍰 - is it too early for pumpkin?! I don't think so. I'm ready to dive right in! This pumpkin sheet cake is going to be your new FAVOURITE seasonal cake! It's the perfect mix of moist, fluffy and spiced! It's so easy to make & read on for all the tips to make your best sheet cake pan ever!
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Be sure to save/bookmark this post for later! For the recipe, click the the blue link in my bio that starts with "linkinprofile" https://jessicainthekitchen.com/vegan-pumpkin-sheet-cake/
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#vegancake #vegandesserts #dairyfree #thebakefeed #vegan #plantbased #bestofvegan #easyrecipes #veganbaking #glutenfree #blackgirlmagic #feedfeed #theeverygirl #vegancommunity #tiuteam #veganrecipes #f52grams #foodgawker #eater #veganaf #veganblogger #whatveganseat #comfortfood #vegancomfortfood #summerrecipes #cakestagram #pumpkin #pumpkinspicelatte

Chickpea Panzanella Salad 🍞🥗 featuring @dave

Chickpea Panzanella Salad 🍞🥗 featuring @daveskillerbread Righteous Rye Bread (AD) 😍 for all your end of summer & Labor Day eats! 5g protein, 3g of fibre and the best rye bread I've had, EVER. This stuff will have you making everything with this bread 😍 and I had to whip up a panzanella salad with this! 😋

* 3 1/2 cups @daveskillerbread Righteous Rye Bread, chopped into 1 inch cubes
* 2 tablespoons extra virgin olive oil
* 1 cup halved cherry tomatoes
* 1/4 large red onion sliced
* 1 cup cubed English cucumber
* 2 tablespoons basil julienned
* 1 1/2 cups cooked chickpeas, washed and drained (425g)

Mustard Balsamic Vinaigrette
* 1/4 cup extra virgin olive oil
* 1/2 tablespoon balsamic vinegar
* 2 teaspoons lime or lemon juice
* 1 teaspoon dijon mustard
* pinch salt and ground black pepper

Mustard Balsamic Vinaigrette
* Mix all the ingredients for the vinaigrette while the bread is toasting so that the mustard can emulsify.
Chickpea salad
* Preheat the oven to 450°F/ 230°C.
* Add the @daveskillerbread Righteous Rye Bread cubes to a silicone mat on a baking sheet or a baking sheet prepared with parchment paper or foil.
* Add the bread cubes to a silicone mat on a baking sheet or a baking sheet prepared with parchment paper or foil.
* Bake for 5 minutes. Remove from the oven and set aside to cool.
* In a large mixing bowl, add the toasted @daveskillerbread Righteous Rye Bread cubes, the cherry tomatoes, red onions, cucumber cubes, chickpeas and basil. Toss until combined.

Putting it all Together
* Pour the vinaigrette over the salad and toss again to combine.
* Cover the salad and let sit for 30 minutes to up to an hour so that all the ingredients are completely soaked in and the flavours combined. Serve and enjoy! When are you making this?!

#dairyfree #vegan #plantbased #easyrecipes #feedfeed #blackgirlmagic #vegancommunity #tiuteam #veganrecipes #f52grams #foodgawker #eater #veganaf #veganblogger #whatveganseat #comfortfood #vegancomfortfood #summerrecipes #salads #bestofvegan

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