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We love baking with dates! Sweet, sticky, and packed with fiber and minerals, they deliver that irresistible caramel flavor without sending your blood sugar on a roller coaster. For this collection, we’ve rounded up our favorite desserts that skip processed sugar and syrups in favor of whole-fruit sweetness. From chewy cookies and luscious tarts...

Change has always been central to Joanne Lee Molinaro’s journey. A former trial lawyer and onetime Paleo devotee, she went vegan in 2016 and built a global following as The Korean Vegan, blending storytelling and plant-based cooking in ways that resonated deeply with her audience.

Since then, she’s expanded her creative reach, launching the vegan s...

Creamy and wonderfully aromatic, this Pumpkin Cheesecake offers a lighter, plant-based take on a beloved holiday favorite, while still delivering all the finger-licking goodness you crave. Pecans add extra richness to the whole wheat crust, which is naturally sweetened with dates. The creamy pumpkin filling gets its luscious texture from silken...

If you have leftover cooked quinoa on hand, these delicious cardamom-scented sweet potato wraps come together in no time and are perfect for a quick breakfast, snack, or anytime meal. Crunchy apple pairs beautifully with the soft sweet potato and slightly nutty quinoa, while fresh spinach adds a burst of green goodness. A little peanut butter,...

Nutty, aromatic, and full of character, wild rice is North America’s only native cereal grain. The seed of an aquatic grass, it has been cherished for centuries by Native American communities around the Great Lakes, where it still grows naturally. True wild-harvested rice can be a splurge, but paddy-grown varieties are more affordable and still d...

Perfect for the holidays, this festive appetizer from Kiki Nelson comes together in just 10 minutes. Blend creamy hummus with sweet dried cranberries, smoky seasonings, and crunchy pretzels for a flavor-packed twist on a classic. Shape it into a ball then press chopped pecans into the surface for a beautiful, nutty finish. Serve with whole grain...

Crispy on the outside and tender on the inside, these vegan crab cakes—made with hearts of palm and chickpeas and seasoned with Old Bay, capers, fresh dill, and kelp granules—capture all the flavor and texture of the classic favorite. They’re especially delicious paired with Nelson’s tangy Remoulade, which swaps creamy blended cashews for mayo and...

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