While the pork chops bake, combine the bourbon, brown sugar, soy sauce, garlic, salt and
pepper in a small sauce pot over medium high heat.
Make the waffles: Combine the plant milk and
honey in a small sauce pot and warm on the stove for one minute, whisking to dissolve the honey.
While the ice cream base is cooling, prepare the raspberry compote by cooking the
raspberries in a small sauce pot over low heat for about 15 minutes or until desired consistency and the berries are slightly mashed, I liked to keep them semi intact
While the tart is firming up, make the maple caramel:
in a small sauce pot combine the maple syrup and Pacific Foods Cashew Unsweetened Original Non-Dairy Beverage.
All you need is about 1 pound of plums that you've cooked
down in a small sauce pot with a little honey, lemon juice, and a pinch of salt.
Option 2: If you don't mind heating the berries and want a more syrupy compote, like we enjoy, place the frozen berries and
sugar in a small sauce pot on medium heat.
In a small sauce pot set over medium - low heat, combine the dulce de leche, heavy cream, orange juice, and cinnamon, stirring often until the mixture has thinned and warmed through completely, about 5 - 7 minutes.
Bring the water and bay leaf to a
boil in a small sauce pot and add the quinoa, reduce to a simmer, cover, and cook for 15 minutes.
In a small sauce pot add the following: 2 cups red wine vinegar (5 % acidity), 1 cup red wine, 1/2 cup water, 1/3 cup honey (sorwy vegans!)
To prepare the syrup,
in a small sauce pot, add all the ingredients, place on medium heat and bring to a simmer.
In a small sauce pot, mash the bananas until they are completely mashed and smooth.
In a small sauce pot, stir the strawberries with the honey, lemon juice, and sea salt.
Meanwhile, make the dressing:
In a small sauce pot, add the beet juice and bring to a simmer.
In a small sauce pot, combine the coconut cream, cashews, vanilla extract, maple syrup, coconut oil, and salt.
In a small sauce pot, bring 3 cups of water to a gentle boil.
In a small sauce pot, heat 1/2 C. apple cider over medium - high and let reduce until about 1/4 C. Mix with sour cream by spoonfuls until desired taste and consistency is reached.
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In a small sauce pot, tumble in the blueberries with the maple syrup and bring to a low boil.
In a small sauce pot, melt the butter over medium heat.
In a small sauce pot, over medium heat, combine raspberries, vanilla, lemon juice and sugar.
In a small sauce pot, over medium heat, combine cranberries brown sugar and lemon juice.