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Priyanka

How to make Vegan “Parmesan Cheese”

No-Bake Energy Balls

Crispy Baked Purple Potato Chips

Pumpkin Chocolate Chip Cookie Dough Truffles

Vegan Mushroom Alfredo

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Hi there!

I’m Priyanka! I am a board certified Nurse Practitioner and founder of Planted Priyanka. Favorite things include animals, good food, Beyoncé, BTS, and the smell of mahogany + lavender. In this space, you’ll find a stir of sweet and savory plant-based, allium-free recipes that everyone can indulge in. Happy eating! Read More…

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Categories

Breakfast & Brunch
Condiments & Sauces
Farali (fasting)
Mains
Snacks & Appetizers
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unbothered Queen

unbothered Queen

Instagram post 17967001939509281

Instagram post 17967001939509281

caramel cuties 🤎

caramel cuties 🤎

This post is a little fashionably late 😌, but w

This post is a little fashionably late 😌, but we got my beautiful best friend/sister/mom married, and I am so happy to see her happy! Komal, our 20 years of friendship has been filled with laughter and tears. Sleepovers and horror movie marathons. FaceTime study dates and workout sessions. Spontaneous trips and impromptu gosthis. Martinelli’s and Whole Foods cakes. And many trials and triumphs. You are so special to me, and I’m so grateful for all of our memories together and can’t wait for the rest of the journey! Dipul, I can’t imagine anyone else for Komal. I’ve watched you dote on her (🤢) and truly care for her in the way that she has always deserved. You are both so lucky to have found each other, and I am so excited to see the adventures you will continue to take together ♥️ happy 3 month anni!!!
#dipulknows

vegan Brioche aka wholesome bread content hehe . .

vegan Brioche aka wholesome bread content hehe
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✨recipe by @rainbownourishments 1000/10 ✨
#veganbrioche #butter #ilovebts #bhgfood #whatveganseat #egglessbaking #plantbased #vegansofig #foodiefeatures #huffposttaste #foods4thought #f52grams #thefeedfeed #thekitchn #thrivemags #veganfoodshare #foodiesofig #friendsnotfood #feedfeed #forkfeed #veganfoodporn #indianfoodbloggers #desiinfluencer #foodglooby #foodie #bestofvegan #pbnfood #eatwellbewell #bakefeed #plantpowered @bestofvegan @food52 @thebakefeed @thefeedfeed @thrivemags

loved celebrating my favorite bride-to-be in the W

loved celebrating my favorite bride-to-be in the Windy City 🤍

Hii, meet the best ever cookie butter black bean b

Hii, meet the best ever cookie butter black bean brownies!! they’re *get ready*.....dairy-free, oil-free, refined sugar-free (and gluten-free if you skip the cookie butter)! but no one will even notice those other ingredients are gone which is kinda sketch but mostly amazing. and no, you can’t taste the black beans either 😏 recipe below and at the link in my bio!⠀
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Cookie Butter Black Bean Brownies:⠀
1-15 oz can black beans (or 1.5 cup cooked)⠀
1/3 cup almond flour (37 g)⠀
1/4 cup cocoa powder (16 g)⠀
1/2 tsp baking powder⠀
1/4 tsp salt⠀
1/2 cup pure maple syrup (160 g)⠀
1/4 cup any nut butter (60 g)⠀
2 tsp vanilla extract⠀
1/2 cup chocolate chips, plus more to top ⠀
6 tbsp cookie butter, or sub with nut butter for gluten-free ⠀
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1. Preheat oven to 350F. Grease or line an 8x8 pan with parchment paper, and set aside. ⠀
2. Rinse, drain, and pat dry black beans.⠀
3. In a food processor, add all ingredients except for the chocolate chips and cookie butter. Puree until smooth. Scrape down sides as needed. ⠀
4. Once smooth, remove blade and stir in the chocolate chips. ⠀
5. Transfer batter to prepared pan, and smooth out the top with a spatula.⠀
6. Drop dollops of cookie butter, or your fave nut butter, on top of brownie batter. Swirl in with a butter knife. Top with more chocolate chips! ⠀
7. Bake for 45-50 minutes, or until a toothpick in the center shows crumbs, but no wet batter. Let cool at least 15 minutes before cutting. If you want them to be firmer, place in the fridge overnight!

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