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Photo: Nico Schinco/Styling: Aran Goyoaga. Time Commitment: 35 minutes + soaking time Why I Love It: vegan, gluten free Serves: 4 The creamy, cashew-based dressing is ideal for balancing out the ...
This recipe is already naturally dairy- and gluten-free, but Jawad says you can try making the cookies vegan with a flax egg (combine one tablespoon flaxseed with two tablespoons water and letting ...
To prepare the sandwich, snap off the tough ends of the asparagus. Cook the asparagus in boiling water for 3 minutes. Drain and plunge asparagus into ice water; drain.
In a large bowl, whisk ricota, buttermilk, butter, vanilla extract, and egg yolks. Stir in the flour mixture. Gently fold in the egg whites. Pour batter into preheated waffle iron and cook until waffles are crisp and golden. I like keeping the oven hot at 350 and giving the waffles an extra round of crisping for a few minutes.
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For the butter, place the butter, orange zest, and sugar in the bowl of a stand mixer and whip until light and fluffy. Serve with the waffles. The butter will keep, covered, in the refrigerator for up to 1 week. Recipe from Heartland by Judith Fertig/Andrews McMeel Publishing, 2011.
Place the waffle on the baking sheet and keep warm in the oven while you make the remaining waffles. Serve warm with maple syrup and extra sliced bananas, if desired. Stack leftover cooled waffles with a sheet of parchment paper in between each one, then place in an airtight container and freeze for up to 1 month.
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