Walklett

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu ------------------------------------------------------------------------------- DOUBLE CHOCOLATE BANANA BREAD 🤎 By @Emmapetersen You can’t beat a classic banana bread, but . OH . WOW . this double chocolate version is so unbelievably gooey, rich and moreish that you would hardly realise it had bananas in it at all! Honestly you need to make this like, yesterday. ▫️ 3 large bananas, mashed ▫️ 2 flax eggs* ▫️ 60g maple syrup ▫️ 60g coconut oil, melted ▫️ 1 tsp vanilla ▫️ 80ml almond milk ▫️ 190g plain flour ▫️ 30g cocoa powder ▫️ 1 tsp baking soda ▫️ 1/4 tsp salt ▫️ 70g dark chocolate chips *Make flax eggs by combining 2 tbsp milled flaxseed with 5 tbsp water. Stir and set aside for at least 5 mins to thicken before using. 1. Preheat your oven to fan 175 C. 2. Mix together the wet ingredients, then follow with the dry ingredients (besides the chocolate chips) and mix well. 3. Fold in half of the chocolate chips, then transfer the mix into a lined loaf tin. Then top with the remaining chocolate chips. 4. Bake for 40 minutes and leave to cool in the tin for at least 10 minutes before slicing up.

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu -------------------------------------------------------------------------------- Soft & Fluffy Easy Vegan Cinnamon Rolls By @The_bananadiaries Ingredients 4 1/4 cups (540 g) + 1 tbsp all-purpose flour, divided (plus more for flouring surface) 1 packet (8 g) activated yeast 1/2 cup (90 g) granulated sugar or coconut sugar, divided 1 1/4 cup (270 mL) dairy-free milk, unsweetened, room temperature 1/4 cup (57 g) salted vegan butter, melted and room temperature 1 tsp vanilla extract 1/3 cup (87 g) unsweetened applesauce or dairy free yogurt, room temperature 1/2 cup (113 g) vegan butter or coconut oil, softened 3 tbsp ground cinnamon 3/4 cup (150 g) brown sugar or coconut sugar 1/4 cup (60 mL) vegan heavy cream 2 cups powdered sugar 1/2 cup (113 g) vegan butter, room temperature 1 tsp vanilla extract

In episode 53 we answer some pressing questions that are often asked or alluded to. Is Walter Veith a freemason? Why is there an obelisk on Ellen White's grave? Why do you constantly preach about the law? Did Jesus break the Sabbath? Total Onslaught - Series by Walter Veith • Walter Veith - Total Onslaught (English) Donation Options Patreon: / clashofminds Other Donation Options: https://clashofminds.com/about/#donate Download All Clash Of Minds material: https://downloads.clashofminds.com Visit Clash Of Minds Website: https://clashofminds.co.za Visit Clash Of Mind Online Orders: https://za.clashofminds.co.za What's Up Prof other languages PLAYLISTS: CZECH • Obchodníci a ľudské duše • Čo nového,... DUTCH: • Walter Veith & Martin Smith - Amerik... ENGLISH: • Walter Veith & Martin Smith - America... GERMAN: • 20. Nord- vs. Südkönig - Teil 1 - Dri... INDONNESIAN • WUP 95 - Signs Of The Times Showing T... LITHUANIAN • Kas naujo, Profesoriau? What's up, Pr... POLISH • 95. Znaki czasu wskazujące na rychły ... PORTUGUESE • Essa Crise Mundial foi Planejada? - D... ROMANIAN: • Walter Veith - Campania electorala am... RUSSIAN • ЧТО ПРОИСХОДИТ ПРОФЕССОР? 1-ЧАСТЬ, В... SERBIAN: • Video SLOVAK • WUP 1 • Americká volebná kampaň - Wal... Alternative Platforms: Rumble: https://rumble.com/c/clashofminds Bitchute: https://www.bitchute.com/channel/clas... Brighteon: https://www.brighteon.com/channels/cl... Odysee: https://odysee.com/@Amazing-Discoveri... Ugetube: https://ugetube.com/@clashofminds Soundcloud (Audio ONLY): / clashofmindsdonation Options Patreon: / clashofminds Other Donation Options: https://clashofminds.com/about/#donate Download All Clash Of Minds material: https://downloads.clashofminds.com 0:00 Start 2:24 Is Walter Veith a Freemason? 5:08 Obelisk on the grave of Ellen White? 11:01 Early Adventists pose with their hands in their pockets 16:18 Why do you constantly preach about the law? 54:57 Did Jesus break the Sabbath?

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu -------------------------------------------------------------------------------- Hazelnut, raspberry and rose cream tart Serves 8 Prep time 20 minutes, plus setting times Ingredients Hazelnut cacao crust 2 cups (260g) roasted hazelnuts Pinch salt ¼ cup cacao powder 200g large, soft dates, pitted 1 tsp pure vanilla extract Raspberry chia jam 1 cup raspberries ¼ cup pomegranate juice 2 Tbsp chia seeds Raspberry rose cream filling 2 cups (280g) raw cashews, soaked 4 hours in water ¼ cup (75g) pure maple syrup 1 ½ cups (200g) raspberries (fresh, or frozen and defrosted before use) 1 tsp rose water ¼ cup pomegranate juice 40g cacao butter, melted (see notes)

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu -------------------------------------------------------------------------------- Dreamsicle Brilliance 🍦🩵by @themedicinecircle Dreamsicle Ingredients: * 1 Can Full Fat Coconut Milk * 1/4 Cup Frozen Blueberries or Wild Berries * 1.5 Tablespoons Anima Butterfly Pea Flower Powder * 1/4 Teaspoon Anima Vanilla Powder * 1 Tablespoon Maple Syrup * 2 Teaspoons Anima Dream Elixir * Pinch of Butterfly Pea Flower Salt OR regular sea salt * Matcha Chocolate Shell : * 2/3 Cup White Chocolate of your choice (dairy-free or regular) * 1 Tablespoon Coconut Oil * 1 Tablespoon Anima Matcha Powder, more to taste * Sprinkling of Anima Mundi Blue Lotus Flowers and/or dry edible flowers like rose or calendula Directions: 1. Combine all dreamsicle ingredients in a high-speed blender and blend until creamy and bright blue. 2. Pour into popsicle molds and freeze. Once frozen, prepare the chocolate shell. 3. Make a double boiler with a heat safe bowl and a medium/small saucepan. Bring to low boil and place the heat safe bowl on top-make sure the bowl is not touching the water! Combine the chocolate and the coconut oil in the bowl and stir until they are melted, and then whisk in the matcha powder. 4. Remove the bowl from the saucepan. Take out one popsicle at a time and using a large spoon, pour the melted chocolate over the popsicle, coating it front + back. 5. Immediately add the blue lotus sprinkle or toppings of your choice and place on a parchment lined plate and then back in the freezer, unless you’re going to eat it right away. 6. Continue on with the rest of the pop’s. You can save any remaining chocolate shell in the refrigerator and reheat it. Enjoy! Voice over by @jimcarreyhere

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu -------------------------------------------------------------------------------- ONE PAN LENTIL LASAGNE 🍄 By @Sovegan Makes 4 🌿 olive oil 🌿 1 onion 🌿 1 carrot 🌿 2 celery sticks 🌿 4 garlic cloves 🌿 1 x 400g (14.1oz) tin of chopped tomatoes 🌿 2 tbsp soy sauce 🌿 3 sprigs of fresh rosemary 🌿 2 x 400g (14.1oz) tins of green lentils, drained 🌿 salt + pepper 🌿 8 lasagne sheets For the tofu cheese: 🌿 40g (1/4 cup) cashews 🌿 300g (10.6oz) firm tofu 🌿 4 tbsp nutritional yeast 🌿 1 lemon, juice only For the kale pesto: 🌿 4 cavolo nero leaves 🌿 20g (1/8 cup) cashews 🌿 1 garlic clove 🌿 1/2 lemon, juice only Fry the onion, carrot, celery and garlic. Turn the heat down, then pour in the chopped tomatoes. Fill the tin with water to the top and pour the water into the pan, along with the soy sauce, rosemary, lentils and pinches of salt and pepper. Stir then break the lasagne sheets in half and push them into the sauce. Simmer for 10-12 minutes or until the lasagne is al dente. Add more water if the sauce becomes too dry. Add the tofu cheese ingredients to a food processor with pinches of salt and pepper. Process into a creamy cheese consistency, then season to taste with more seasoning or nutritional yeast. Rinse out the food processor, then add the kale pesto ingredients along with pinches of salt and pepper, as well as a few tablespoons of olive oil. Process into a runny pesto, adding more olive oil until it reaches the right consistency. Dollop the tofu cheese over the lasagne, then pop it under a hot grill for a minute to heat through the tofu cheese. Then drizzle over the kale pesto to serve.

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu -------------------------------------------------------------------------------- Easy Mashed Chickpea Salad By @Theplantbasedschool ⭐️ Ingredients 2 cans (15 ounces each) (460 grams) chickpeas drained and rinsed ⅓ cup (80 grams) vegan mayo 1 tablespoon soy sauce 1 tablespoon mustard 1 tablespoon nori sheet blended into flakes or finely chopped. You'll need 1 to 2 nori sheets. ½ medium red onion chopped 1 stalk celery chopped 1 handful fresh parsley or dill, chopped ½ lemon the juice 1 tablespoon pickles or capers, chopped 2 pinches salt or more to taste 2 twists of black pepper INSTRUCTIONS: Drain and rinse 2 cans (15 ounces each) of chickpeas and transfer them into a container with shallow edges, such as an oven dish. Mash them with a sturdy fork or potato masher. Tip: It's easier to mash the chickpeas in a container with low edges, like an oven dish, rather than in a bowl. Add ⅓ cup vegan mayo, 1 tablespoon soy sauce, 1 tablespoon mustard, and 1 tablespoon nori sheet (blended or finely chopped). Then add ½ medium red onions, 1 stalk celery, 1 handful fresh parsley, 1 tablespoon pickles (all chopped), and the juice of ½ lemons. Season with 2 pinches of salt and 2 twists of black pepper. Mix with a fork until all ingredients are well combined. Taste and adjust for salt. Serve in a sandwich, on toasted bread, on a baked potato, or eat as is, with a side of lettuce leaves as a salad.

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu -------------------------------------------------------------------------------- 🍪Chickpea cookie dough🍪 So I’ve seen this chickpea cookie dough doing the rounds and had to give it a try. I was pretty skeptical it was going to be gross but honestly, I was pleasantly surprised. By @Bensvegankitchen To make, you need: 400g cooked chickpeas 1/4 cup oat flour (I just blended oats in the food processor) 1/4 cup tahini 1tsp vanilla extract 2tbsp maple syrup (you can add more if you need) 1tbsp brown sugar 1tbsp peanut butter Pinch of salt Dark chocolate chips -rinse and dry your chickpeas -add to a blender or food processor with all other ingredients bar the chocolate chips -once you’ve reached desired consistency, mix through the chocolate chips -serve on it’s own or roll into little balls and store in Tupperware in the fridge (or like I did in the freezer). They should last up to a week or so in the fridge

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu -------------------------------------------------------------------------------- No-Churn Ice Cream 10-minute Easy No-Churn Ice Cream that's healthy and made from plants! This vegan ice cream is made with heart-healthy fats (NO coconut cream). By @cookingforpeanuts Ingredients 1 cup raw cashews soaked overnight or quick soak (see instructions) 1 ¼ cup nondairy milk (soy, oat, cashew, or coconut) ½ cup tahini 2 to 3 tablespoons maple syrup 2 tablespoons cocoa powder 2 tablespoons freeze-dried strawberry powder or fruit powder (optional) 2 teaspoons cinnamon (preferably Ceylon) 2 teaspoons vanilla extract Optional toppings: ¼ cup chopped pistachios Drizzle of date syrup Instructions Soak the cashews: Transfer the cashews to a small sauce with water to cover. Bring the water to a gentle boil. Reduce the heat and simmer for 3 minutes. Set aside for 10 minutes. Or soak them overnight in the refrigerator. Blend: Transfer the cashews, milk, tahini, cocoa powder, freeze-dried strawberry powder, cinnamon, vanilla, and maple syrup to a high-speed blender. Blend on high until creamy. Optional for quick ice cream: Pour the creamy liquid into an ice cream maker and churn for about 20 minutes. Enjoy immediately or freeze in an airtight container. For No-Churn: Pour the mixture into a freezer-safe container with a tight-fitting lid. Refrigerate for 10 minutes to chill. Add the pistachios and date syrup or your desired toppings. Freeze: Freeze for at least 4 hours before serving. Let the ice cream sit on the counter to thaw for 7 to 10 minutes before scooping.

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu -------------------------------------------------------------------------------- HEALTHY CHOCOLATE ALMOND PINECONES🎄 By @nutriholist Sweet Potato Brownies: 1/2 cup coconut flour 1/2 cup raw cacao powder 1/2 cup nut or seed butter of choice (e.g. almond butter, peanut butter, or sunflower seed butter) 1/3 cup pure maple syrup 1/2 cup cooked & mashed sweet potato Pinch of sea salt ~1 cup sliced almonds 150 g dark chocolate, melted ( I used 70%) 1-2 tsp coconut oil 1 Tbsp unsweetened coconut flakes, pulse in a small blender or coffee/spice grinder 1. Mix the brownie ingredients in a bowl or in the food processor until there are no lumps left. 2. Shape brownies into small cones (~2 inches tall) using your palms and fingers. 3. Insert sliced almonds starting from the bottom working your way up to resemble the scales on a pinecone. 4. Melt dark chocolate and coconut oil in a shallow bowl using the double boiler method or microwave in 30-second intervals until melted. You want the chocolate to have a thin and easily pourable consistency. If the chocolate is too thick, add another tsp of coconut oil until you reach the desired consistency. 5. Hold the pinecone brownies with a spoon over the chocolate bowl and use another spoon to pour the chocolate over until all the scales are fully coated. Place on a flat surface lined with parchment paper. 6. Refrigerate for 15 minutes until the chocolate sets. Sprinkle with coconut flakes and enjoy. Store leftovers in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or in the freezer for up to 3 months.

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu -------------------------------------------------------------------------------- GOCHUJANG CAULIFLOWER By @Le_cocque In the mood for spicy food? Then these Gochujang Cauliflowers are the right pick for you! A perfect side dish that is slathered in a perfect Gochujang sauce. I couldn’t help myself and ate it all by myself because it was THAT GOOD! Here’s the recipe:

INGREDIENTS: - 1 medium cauliflower head, cut into florets - 90 gr flour - 1 tsp garlic powder - 1 tsp onion powder - 1 tsp gochugaru (sub for chili powder) - 1 cup unsweetened plant based milk SAUCE: - 1 shallot, minced - 3 garlic cloves, minced - 1/2 can crushed tomatoes - 1 tbsp Gochujang - 2 tbsp soy sauce - 2 tbsp maple syrup - 2 tbsp rice vinegar - 1 lime, juiced - 1 tbsp cornstarch mixed with 1 tbsp cold water METHOD: 1. Preheat your oven to 180 celsius. 2. Meanwhile mix the flower with the spices, plant based milk & season with salt & pepper. 3. Dip each floret into the batter and add to a lined baking tray. Bake in the oven for 20 minutes. 4. Meanwhile sauté the garlic & shallot for 30 seconds. Add the rest of the ingredients and bring to a slight simmer. 5. Remove the cauliflower from the oven and toss with the sauce. Add back to the oven for another 20 minutes. 6. Top with scallions, sesame seeds & enjoy!

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu -------------------------------------------------------------------------------- NO KNEAD NO YEAST EASY ZUCCHINI BREAD by @Cook.vegetarian Bread making is so much fun and therapeutic. This easy zucchini bread is packed with fiber, vitamins and minerals. It’s great on its own or with a spread of your favourite nut butter, jam or Vegemite. Save the recipe below and let me know if you’re going to make it! 🙌 Ingredients: 1 medium zucchini 1 1/2 cups wholemeal flour 1 1/2 cups oat flour or ground oats 1 tablespoon baking powder 3/4 cup soy milk Pumpkin seeds and rolled oats, for decorating Method: Preheat oven to 180°C. Line a baking tray with parchment paper or grease a loaf tin. Wash and grate zucchini, then squeeze out as much liquid as possible. You can use a salad spinner to make this process easier. In a large mixing bowl, combine grated zucchini, soy milk, wholemeal flour, oat flour (or ground oats) and baking powder. Stir the mixture until all the ingredients are well combined. Let the batter sit for about 10 minutes. This allows the flours to absorb the liquid and results in a better-textured bread. Transfer the mixture into the tray or a loaf tin. Sprinkle pumpkin seeds and rolled oats on top. Bake for 50-60 minutes. The bread is done when a toothpick inserted into the centre comes out clean and the top is golden brown. Remove from the oven and allow to cool in the pan for a few minutes. Transfer it to a wire rack to cool completely before slicing and serving. Enjoy and follow for more recipes!

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu -------------------------------------------------------------------------------- Greek Potatoes Delicious roasted potatoes that can be made in a single casserole dish with the right combination of seasonings. by @Plantyou Ingredients 1 cup vegetable broth ½ cup extra virgin olive oil 1 ½ lemons juiced 4 cloves garlic minced 2 tsp dried oregano 2 tsp dill fresh or dried 1 tbsp mustard 1 tsp salt heaping 6 Yukon gold potatoes sliced into wedges 1 handful fresh parsley chopped Instructions Preheat the oven to 400F. In a 9x13 casserole dish, add the vegetable broth, olive oil, lemons, garlic, oregano, mustard, dill and salt. Stir until fully combined. Add the sliced Yukon gold potatoes, and toss. Bake uncovered for 1 hour and 10 minutes, until the potatoes are fork tender. Stir halfway through making sure the potatoes are coated in the lemon olive oil mixture. Remove from the oven and finish with fresh parsley and flakey salt, as desired.

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu -------------------------------------------------------------------------------- Roasted Aubergine Creamy Tomato Beans 🍅🍆 By @Nourishing.amy Ingredients For the Aubergine: 2 aubergines, in cubes 3 tbsp olive oil 2 tbsp balsamic vinegar 1 tbsp maple syrup Salt and pepper For the Beans: 1 tbsp olive oil 1 red onion, small dice 3 garlic cloves, crushed Herbs and spices: ½ tsp dried basil, ½ tsp dried oregano, ¼ tsp chilli flakes 240g cherry tomatoes, halved 1 tin cannellini beans, drained (240g drained weight) 2 tbsp tomato puree 2 tbsp tomato pesto 1 x 400ml tin full-fat coconut milk 50g baby spinach 2 sprigs fresh basil, leaves only To Serve: 4 tbsp thick coconut yoghurt Wholegrains e.g. rice or couscous Breads e.g. naan, pitta or sourdough Fresh basil Pine nuts Instructions Preheat the oven to 180ºC/350Farenheit and line a large baking tray with parchment paper. Toss the aubergine with all of the other ingredients and season with salt and pepper. Roast for 30 minutes, tossing halfway through, until sticky and softened. For the beans, add the olive oil to a large non-stick frying pan and once hot, add the onion and garlic. Fry for 5 minutes, until softened, before adding in the basil and oregano and stirring for 1 minute. Season with salt and pepper. Pour in the tomatoes, and cook over a medium-high heat for 10 minutes, with a lid on, to soften the tomatoes. Mash them up with the wooden spoon to help soften them. Now add in the beans, tomato puree, tomato pesto and coconut milk and stir well. Place the lid back on and gently simmer for 10 minutes until warmed through. Add the spinach to the pan and stir to wilt the leaves before adding in ¾ of the roasted aubergine and stir again. Ladle into bowls and top with some yoghurt, the rest of the roasted aubergine, some basil and pine nuts. Serve with your favourite wholegrains and breads. Enjoy straight away, or allow to cool and keep in the fridge in a sealed container for 2-3 days or in the freezer for 1 month. Allow to defrost and warm back up to eat.

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu -------------------------------------------------------------------------------- this is my take on an Italian Piadina 🤌 An easy and fluffy flatbread filled with fresh ingredients for a healthy light lunch. recipe/serve 4 flatbread: - 1 & 1/4 cup flour, sifted - 1/2 cup water - 3 tbsp olive oil (plus 1 tbsp for toasting) - 1/2 tsp bicarb soda - 1/2 tsp apple cider vinegar - pinch of salt filling: - 4 cups baby rocket - 3 heirloom tomatoes - 1/3 cup vegan feta - 1/4 cup fresh basil leaves - 3 tbsp pine nuts - balsamic glaze to serve 1. In a large bowl combine the flour, bicarb soda and a pinch of salt. Mix well and create a well in the centre. 2. Add half of the water and olive oil and begin to mix. Add the other half of the water and apple cider vinegar and mix until a dough forms. Add more flour if too dry. 3. Lightly flour a surface and knead the dough for a few minutes. Wrap with cling wrap and allow to rest for 30 minutes. 4. Unwrap and slice the dough into 4 pieces. Lightly flour the surface again and roll each piece into a circle roughly 0.3-0.5mm thick. It’s ok if it’s not a perfect circle. 5. Heat 1/2 tbsp of olive oil in the Cosmo Pan. Once hot, cook the piadinas, one at a time, for 2 minutes on each side or until golden. Add more olive oil as needed. 6. Fill each piadina with the rocket, tomatoes, vegan feta, pine nuts, balsamic glaze and basil leaves. Fold and enjoy!

In episode 52 we discuss some very important current events that indicate that we are speeding to perdition and the fulfillment of the prophecies in the Bible. It might be closer than you think. LINKS FOR FURTHER STUDY: Videos: The Herodian Mind - Part 1 – Walter Veith • 267 - The Herodian Mind - Part 1 / Cl... The Herodian Mind - Part 2 – Walter Veith • 268 - The Herodian Mind - Part 2 / Cl... Clash of Minds Series – Walter Veith • Walter Veith - Clash Of Minds (English) Climate: KPIX CBS SF Bay Area YouTube Channel - Eerie, Red Sky Over Bay Area Taking A Toll On Our Mental Health • Eerie, Red Sky Over Bay Area Taking A... Bill Gates addresses critics of climate change push amid Texas winter storm fallout https://video.foxbusiness.com/v/62341... MSNBC YouTube Channel - Schumer Calls On President Biden To Declare 'Climate Emergency' | Rachel Maddow | MSNBC 26 Jan 2021 • Schumer Calls On President Biden To D... BlazeTV YouTube Channel - John Kerry Blows Internet Up with Biden's Executive Action on Climate Change 27 Jan 2021 • John Kerry Blows Internet Up with Bid... Fox News YouTube Channel - John Kerry claims a private jet is his 'only choice' • John Kerry claims a private jet is hi... https://spectator.us/topic/ready-clim... https://earther.gizmodo.com/aoc-and-b... https://www.wionews.com/world/interna... https://edition.cnn.com/2021/02/15/us... https://www.texastribune.org/2021/02/... https://worldnewsera.com/news/finance... Spying: Sky News Australia YouTube Channel - UK bill allowing for child spies is ‘really quite Orwellian’ • UK bill allowing for child spies is ‘... https://warontherocks.com/2019/06/esp... https://www.theburkean.ie/articles/20... https://www.dailymail.co.uk/news/arti... https://jamanetwork.com/journals/jama... https://www.statnews.com/2020/04/13/c... https://www.thetimes.co.uk/article/lo... https://evangelicalfocus.com/europe/1... https://evangelicalfocus.com/europe/9... https://evangelicalfocus.com/vatican-... Michael Bouhnik YouTube Channel - WORLDWIDE JEWISH MASHIACHPRAYER • 🔥WORLDWIDE JEWISH #MASHIACHPRAYER ✡️... Pope Francis calls the assembly to proclaim Chrislam, the religion of the New World Order 19 Oct 2020 https://www.national.ro/recomandari/p... The Pope Video YouTube Channel - At the service of Human fraternity – The Pope Video 1 – January 2021 • At the service of Human fraternity – ... Donation Options Patreon: / clashofminds Other Donation Options: https://clashofminds.com/about/#donate Download All Clash Of Minds material: https://downloads.clashofminds.com Visit Clash Of Minds Website: https://clashofminds.co.za Visit Clash Of Mind Online Orders: https://za.clashofminds.co.za Alternative Platforms: Rumble: https://rumble.com/c/clashofminds Bitchute: https://www.bitchute.com/channel/clas... Brighteon: https://www.brighteon.com/channels/cl... Odysee: https://odysee.com/@Amazing-Discoveri... Ugetube: https://ugetube.com/@clashofminds Soundcloud (Audio ONLY): / clashofmindsdonation Options Patreon: / clashofminds Other Donation Options: https://clashofminds.com/about/#donate Download All Clash Of Minds material: https://downloads.clashofminds.com

In Episode 202 we discuss the ancient Israelites and how easily and quickly they backslid, even shortly after God spoke the ten commandments form Sinai. Are we doing better today, or are we emulating, or even improving upon them? Clash Of Minds Website: https://clashofminds.com Online Orders - North America: https://ca.clashofminds.com Online Orders - South Africa: https://za.clashofminds.com Download All Clash Of Minds material: https://downloads.clashofminds.com Donation Options Patreon: / clashofminds Other Donation Options: https://clashofminds.com/about/#donate What's Up Prof available in the following languages: CZECH: • Obchodníci a ľudské duše • Čo nového,... DUTCH: • Walter Veith & Martin Smith - Amerik... ENGLISH: • Walter Veith & Martin Smith - America... GERMAN: • 20. Nord- vs. Südkönig - Teil 1 - Dri... INDONESIAN: • WUP 95 - Signs Of The Times Showing T... LITHUANIAN: • Kas naujo, Profesoriau? What's up, Pr... POLISH: • 95. Znaki czasu wskazujące na rychły ... PORTUGUESE: • Essa Crise Mundial foi Planejada? - D... ROMANIAN: • Walter Veith - Campania electorala am... RUSSIAN: • ЧТО ПРОИСХОДИТ ПРОФЕССОР? 1-ЧАСТЬ, В... SERBIAN: • Video SLOVAK: • WUP 1 • Americká volebná kampaň - Wal... SPANISH: • Walter Veith y Martín Smith - 005 ¿Qu... What's Up Prof available on the following platforms: YouTube: / clashofminds1 Rumble: https://rumble.com/c/clashofminds Bitchute: https://www.bitchute.com/channel/clas... Brighteon: https://www.brighteon.com/channels/cl... Odysee: https://odysee.com/@Amazing-Discoveri... Ugetube: https://ugetube.com/@clashofminds Soundcloud (Audio ONLY): / clashofminds

In Episode 51 we discuss the effect of the current world events on people, and especially young people. Depression and suicidal behaviour is prevalent. God and Satan both sell their gospel as merchandise and the souls of men are traded as merchandise, but every one of us have to decide from which merchant we want to buy, and also to which merchant we want to sell. Who will we chose as an anchor to hold onto in these storms? LINKS FOR FURTHER STUDY: In Six Days - Why Fifty Scientists Choose to Believe in Creation https://www.amazon.com/Six-Days-Scien... Genesis Conflict - Walter Veith • 100 - Genesis Conflict - Walter Veith https://www.snopes.com/news/2021/02/0... https://www.foxnews.com/media/media-t... https://www.heraldlive.co.za/news/202... https://www.bmj.com/content/371/bmj.m... https://www.politico.com/news/2020/08... https://www.entrepreneur.com/article/... Donation Options Patreon: / clashofminds Other Donation Options: https://clashofminds.com/about/#donate Download All Clash Of Minds material: https://downloads.clashofminds.com Visit Clash Of Minds Website: https://clashofminds.co.za Visit Clash Of Mind Online Orders: https://za.clashofminds.co.za What's Up Prof other languages PLAYLISTS: CZECH • Obchodníci a ľudské duše • Čo nového,... DUTCH: • Walter Veith & Martin Smith - Amerik... ENGLISH: • Walter Veith & Martin Smith - America... GERMAN: • 20. Nord- vs. Südkönig - Teil 1 - Dri... INDONNESIAN • WUP 95 - Signs Of The Times Showing T... LITHUANIAN • Kas naujo, Profesoriau? What's up, Pr... POLISH • 95. Znaki czasu wskazujące na rychły ... PORTUGUESE • Essa Crise Mundial foi Planejada? - D... ROMANIAN: • Walter Veith - Campania electorala am... RUSSIAN • ЧТО ПРОИСХОДИТ ПРОФЕССОР? 1-ЧАСТЬ, В... SERBIAN: • Video SLOVAK • WUP 1 • Americká volebná kampaň - Wal... Alternative Platforms: Rumble: https://rumble.com/c/clashofminds Bitchute: https://www.bitchute.com/channel/clas... Brighteon: https://www.brighteon.com/channels/cl... Odysee: https://odysee.com/@Amazing-Discoveri... Ugetube: https://ugetube.com/@clashofminds Soundcloud (Audio ONLY): / clashofmindsdonation Options Patreon: / clashofminds Other Donation Options: https://clashofminds.com/about/#donate Download All Clash Of Minds material: https://downloads.clashofminds.com

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu -------------------------------------------------------------------------------- Black Dal By @Sophsplantkitchen IMPORTANT - if you’re planning to make this, ideally you should make it at lunch or 2-3 hours before you eat it. This allows the flavours to really soak in and get to know each other 💚 INGREDIENTS 500g dry beluga lentils soaked overnight (change the water a couple of times in the morning before you cook with them, ideally it should run clear) Plenty of olive oil or vegan butter 2 tbsp fresh ginger 4 large fresh chopped tomatoes 2 tbsp tomato paste 5 cloves minced garlic 1 brown onion, finely chopped Spice mix: tbsp Garam masala, tbsp cumin, cinnamon stick, 2 tsp Kasuri Methi, 1 tsp mild chilli powder, 4 cloves, tbsp curry powder, 2 bay leaves (Indian variety of you have them), at least 1tsp salt, more to taste, black pepper Water, around 200-300ml & more if you prefer a soupier dal. Vegan cream METHOD Put the soaked lentils on to boil for around 45 min with 1tsp salt 1️⃣Fry onions in the butter or oil with a pinch of salt for around 8 mins, until they’re nice and soft. 2️⃣Add minced garlic and ginger, sauté 3-4 mins more until the raw aroma has gone. 3️⃣Once soft, add spices and bay leaves and fry for 1 minute more 4️⃣Add diced fresh tomatoes and 2 heaped tbsp tomato purée. Coat well in the spice mixture 5️⃣ Add the cooked lentils & around 250ml water. Taste & season. Add more water if you need (see vid for consistency) 6️⃣ simmer on a low heat, lid off for 30min-1hr. Stir occasionally. Remove bay leaves & cinnamon stick. Allow to cool a little then blitz half the mixture with a stick blender, of if you don’t have one, scoop out some of the dal with a cup or mug and transfer to a blender. Pulse until chunky, then pour back in. Mix well and top with vegan cream. 7️⃣ *optional* tempering: heat 2 tbsp oil or butter, add 1/2 a tsp of mild chilli powder, 3 cloves of finely sliced garlic, and 1/2 a tsp of cumin seeds. Fry until aromatic and the garlic begins to take on a little colour, then pour over the dal and mix before serving.

----------------------------------------------------------------------------------- ROASTED TOMATO + CHICKPEA ORZO with ALMOND RICOTTA 😋 By @Sovegan Serves 4 🌱 1 large garlic bulb 🌱 olive oil 🌱 400g (14oz) cherry tomatoes, halved 🌱 2 tbsp balsamic vinegar 🌱 salt + pepper 🌱 1 litre (4 cups) vegetable stock 🌱 3 tbsp tomato purée 🌱 4 tbsp nutritional yeast 🌱 300g (10.6oz) orzo 🌱 1 x 570g (20oz) jar of chickpeas, drained (see notes) 🌱 1 handful of fresh basil For the almond ‘ricotta’: 🌱 140g (1 cup) blanched almonds 🌱 1 lemon, juice only 🌱 180ml (3/4 cup) unsweetened plant-based milk 🌱 1 tbsp nutritional yeast

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu -------------------------------------------------------------------------------- Best Banana Chia Pudding Recipe Make 5-Minute Banana Chia Pudding for a healthy breakfast, snack or dessert. Naturally sweetened, dairy-free, & vegan. Creamy & delicious. By @cookingforpeanuts Ingredients 2 to 2 ½ cups nondairy milk (almond milk, soy milk, oat milk, or milk of choice) ½ cup chia seeds 1 large ripe banana 2 teaspoons maple syrup (optional) For the walnut cream: 1 cup walnut pieces or cashews, or blanched almonds ¾ cups nondairy milk (almond milk, soy milk, oat milk, or milk of choice) 3 pitted medjool dates 1 teaspoon vanilla extract (optional) Optional for serving: Granola Sliced banana Instructions Add 2 cups nondairy milk, the chia seeds, and banana to a blender. Blend until smooth, adding more milk as needed. Transfer to four single-serve airtight containers. To a clean blender, add the walnut pieces, ¾ cup nondairy milk, dates, and vanilla. Blend until creamy. Divide the walnut cream between the four containers. Chill before serving. Top with granola and sliced banana for serving as desired.

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu -------------------------------------------------------------------------------- 5-Minute Liquid Vegan Mozzarella Made with just 7 ingredients, this liquid vegan mozzarella is a homemade recipe for the popular store-bought version. The "cheese" is made in a blender from soaked cashews that turn into this creamy and bakable mozzarella. By @Liveeatlearn Ingredients ½ cup unsalted raw cashews 2 Tbsp tapioca starch 2 Tbsp oil 1 Tbsp white vinegar* 2 tsp white miso paste* ¼ tsp salt ½ cup water Instructions Soak Cashews: Submerge ½ cup unsalted raw cashews in water and let soak overnight (to make it quicker, submerge cashews in very hot water for 30 minutes). Blend: Add drained cashews, 2 Tbsp tapioca starch, 2 Tbsp oil, 1 Tbsp white vinegar*, 2 tsp white miso paste*, ¼ tsp salt, and ½ cup water to a high-0powered blender. Blend on high for 3 to 5 minutes, until very smooth. Store: Store in an airtight container in the fridge until ready to use Cook: When ready to use, pour cheese onto pizza (or lasagna or nachos or wherever you want cheese flavor) then bake! For pizza, I like to bake it at 500°F for 4 to 5 minutes, until "cheese" is firm and just beginning to brown. Pizza with vegan cheese.

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu -------------------------------------------------------------------------------- ONE PAN MEDITERRANEAN RICE🍅🌱 By @healthygirlkitchen Ingredients: 1 cup rice 1 can butter beans rinsed and drained 1 tbsp minced garlic 1 cup sliced italian olives 1 cup sliced cherry tomatoes 1 cup chopped sundried tomatoes 2 cups chopped spinach 1 10oz jar marinated artichoke hearts Parsley for garnish 1/2 lemon juiced 1/2 cup coconut milk 2.5-3 cups water 1 tsp salt 1/4 tsp pepper Garnish: vegan feta + parsley Mix all together in a casserole dish making sure the rice is covered well. Bake for 40 min or until rice is cooked at 400 F. Garnish with vegan feta and parsley!

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu -------------------------------------------------------------------------------- Strawberry Cheesecake Popsicles 🍓 Dairy-free, vegan, refined sugar-free, and made with less than 10 wholesome ingredients👌🏼 By @nutriholist Ingredients 🍦 Ice Cream Filling: 1 cup raw cashews, soaked for 2+ hours 4 large (or 6 small) Medjool dates, pitted 1 cup plain dairy-free yogurt or organic Greek yogurt 2 Tbsp lemon juice 1 tsp pure vanilla extract 🍓 Strawberry Coating: 3 cups frozen or fresh strawberries, chopped 1/4 cup coconut milk 1-2 Tbsp pure maple syrup, to taste 1 Tbsp chia seeds Instructions Ice Cream Filling: Cover the cashews and pitted dates with filtered water and let them soak for 2 hours or overnight. If short on time, you could cover them with boiling water for at least 15 minutes. Rinse, drain, and add them to a blender with the remaining ice cream ingredients and blend until completely smooth. Pour the mixture into silicone ice cream molds and insert the wooden popsicle sticks. Please note that due to the creamy texture of the filling, I do not recommend using regular popsicle molds as they might stick and be difficult to remove. Place flat in a freezer for about 4 hours to firm up. Strawberry Coating: Add the strawberries, coconut milk, maple syrup, and chia seeds to the blender (no need to rinse the blender). Blend until smooth and pour into a tall glass (to make dipping easier). Assemble: Once the popsicles are completely firm, remove each popsicle from the mold and dip it into the strawberry mixture. Place on a flat parchment paper-lined dish and return to the freezer for 30 minutes to firm up. Enjoy and store leftovers in an airtight container in the freezer for up to 3 months. Defrost over the counter for 30 minutes before eating.

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu -------------------------------------------------------------------------------- This was my first time trying matcha, @fitgreenmind“.🤗 RECIPE (1 serving, 5min prep time): -1 Tsp matcha Sieve it. -2 Tbsp warm water Mix it. -1 big strawberry -2 Tsp agave or maple syrup Mash it down. -ice cubes -120ml coconut barista milk Add the matcha, stir and enjoy.