This is a hearty vegan goulash made with potatoes, carrots, bell peppers, and wild chanterelle mushrooms in a tomato-based broth. The mushrooms give it a rich, earthy flavor. Ingredients: 400g wild chanterelle mushrooms, cleaned and sliced 2 tablespoons olive oil 1 large onion, diced 2 cloves garlic, minced 2 large potatoes, peeled and diced 2 large carrots, peeled and diced 1 red bell pepper, diced 1 tablespoon tomato paste 1 teaspoon paprika 1 teaspoon caraway seeds 1 teaspoon marjoram 1 bay leaf Salt and pepper to taste 500ml vegetable broth 2 tablespoons flour 2 tablespoons water Fresh parsley for garnish Instructions: Put olive oil in a big pot and heat it over medium-low heat Put in the garlic and onions, and cook them until they become clear Put in the bell pepper, potatoes, mushrooms, and carrots Bring it to a boil Add paprika, black pepper, marjor...
These decorated cupcakes are not only delicious but also perfect for special occasions or just to satisfy your sweet tooth. Get creative with your frosting and decorations to make them uniquely yours. Ingredients: 1 and 1/2 cups all-purpose flour 1 and 1/2 tsp baking powder 1/4 tsp salt 1/2 cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 tsp vanilla extract 1/2 cup whole milk 1/2 cup colorful sprinkles for decoration 1 batch of your favorite frosting e g , buttercream Food coloring optional, for tinting frosting Edible decorations e g , fondant shapes, edible glitter Instructions: Preheat your oven to 350F 175C and line a cupcake pan with cupcake liners In a bowl, whisk together the flour, baking powder, and salt Set aside In another bowl, cream the softened butter and granulated sugar together until light and fluffy Add the eggs one at a ...