Paul Bertolli's Cauliflower Soup recipe from food52. Cooking is more fun with friends.
Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Vegetarian Four-Cheese Mushroom Baked Ziti. It’s kind of a bummer that most comfort food is on the fattening side.
Macaroni and cheese, vanilla ice cream with hot fudge sauce, yellow cake with chocolate fudge frosting, and, yeah. Baked ziti. Vegetarian French Onion Soup - Life and Kitchen. 16 Great Grilled Cheese Sandwiches in NYC. Easy Vegan Quinoa Recipe: Quinoa Pilaf Recipe, Stovetop or Slow Cooker. Quick, Easy Gluten Free Vegan Quinoa Casserole Recipe Quinoa Pilaf Recipe: Low fat, delicious, high protein vegetarian or vegan quinoa recipe, quick and easy to make.
Use quinoa in any casserole recipe in place of other grains. For a quick easy healthy meal, serve this qluten free quinoa recipe with fried or baked tofu and a green salad. Total Prep and Cook Time: 45 Minutes Yield: 4 main dish servings, or 6 side servings Nutrition Data Per 93g Serving (4 servings): 228 cal, 35g carb, 7g fat, 303mg sodium, 5g fiber, 8g protein, low Saturated Fat & Cholesterol, good source Vit C, Folate, Magnesium, Phosphorus, Manganese. Ingredients: 1 c quinoa 1/2 cup celery, trimmed & chopped in small dice 1/2 sweet red pepper, chopped in small dice 1/2 c. cooked chickpeas 1 Tbsp olive oil 2 - 3 garlic cloves OR 1/2 tsp garlic powder 1/2 tsp brown mustard seeds 1 bay leaf 1/4 tsp turmeric Directions: Recipe Tips:
Taco salad with chipotle lime dressing. The Vegan Stoner: Pita Pizza. Crispy Prosciutto and Avocado Salad Toasts. As the eye-popping colors of the summer seem to be quickly fading away into more earthy hues and blushes, only a small sliver of time remains to take pleasure in the freshly produced morsels of the warm weather season.
My oven has only very minimally been used over the past several months (I’ve missed it terribly, actually), and meals have consisted primarily of wildly and beautifully strewn together salads, bowls of fresh fruit with cool toppings and simple stove-top pilafs, grain and rice dishes that won’t heat up the whole kitchen. Quick sandwiches on either fresh-baked, doughy bread or toasted-up warm slices have been quite favored here at the house. Scalloped Hasselback Potatoes. “Scalloped” is an attractive word, isn’t it?
When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. Banana Bread Pancakes. Homemade Peanut Butter Cups. And this is why I love fall.
Fall is the only time of the entire year that is practically solely devoted to food, starting with Halloween. It’s like the inaugural sugar rush to set you up for Thanksgiving and Christmas’s treats to come. A quick holiday to stretch your tummy muscles for occupying the absolute feasting of the next two months. Lisa's Dinnertime Dish – Grilled Vegetable “Stir Fry” I think that vegetables cooked on the grill are one of the most flavorful ways that you can prepare them.
A whole new side of the veggie comes out when cooked that way. They get a slight smokiness from the grill and they just taste so fresh and wonderful. All you need to do is toss them with a little oil, season them up with your favorite seasoning and give them a few minutes on the grill and you have created something fabulous! Rikki Snyder Photography. Fudgesicles I couldn't remember the last time I had a fudgesicle.
Awful, right? So the other day I had to do something about it. I went searching for a good recipe and wasn't really satisfied with anything that I was finding. If I was going to make fudgesicles from scratch I wanted them to be better than the store bought ones. Grilled herb garden pizza. Lavender Lemonade. The heat of the summer sun feels like a light kiss in the cool morning air.
The bright rays land lightly on my skin, feeling warm and rosy against the crisp breeze fading away from the rising sun. Morning light makes me want to lie in the dew-kissed grass, ignore the damp clothes sticking to my skin, close my eyes, and revel in the warmth of the beginning of a new day. Blueberry Ice Popsicles Recipe. Edible gift idea: Brownie mix. Zain's Signature Vitamin Water Five Flavours. Find yourself needing a vitamin boost?
Chocolate Hazelnut Spread. Like a vegan version of , this is perfect for spreading on toast, incorporating into frosting or pies, sandwiching between cookies, or just eating with a spoon. I don’t think I need to convince you to make this recipe. If hearing the words “chocolate” and “hazelnut” isn’t enough to move you, I don’t know what will. These days there are a couple of companies out there making vegan chocolate hazelnut spread, but it really isn’t too difficult to make at home without paying an arm and a leg. The Cookie Dough Lover's Cookbook by Lindsay Landis {cookbook review}
Title:The Cookie Dough Lover's Cookbookauthor: Lindsay Landispublisher:Quirk hard cover w/ spiral: 160 pagesphotos: yes chapters/sections: Introduction - Candy - Cookies and Brownies - Cakes, Custards, and Pies - Frozen Treats - Indulgent Breakfasts - Fun Snacks and Party Fare fun features: Absolutely mouthwatering photos throughout that illustrate Landis's love for cookie dough.
And mine. Two Tarts: Popsicles with Roasted Strawberry & Coconut Milk. In search of something creamy and cool, with a seasonal fruit thrown in the mix, we came up with these popsicles. With only three ingredients – coconut milk, roasted strawberries, and a spoonful of agave for sweetness - these are simple to make and easy to substitute in any seasonal fruit you’ve got on hand.
Not bad in terms of a reasonably healthy treat that makes toddlers literally squeal (loudly) with excitement! We decided to see what would happen if we attempted to concentrate fresh strawberry flavors from fresh and light to rich and intense. We love fresh strawberries, but their flavor sometimes seems too muted when you start using them as an ingredient (rather than eating them straight out of hand). Eat your way to better health! (Smashed Potatoes!) First of all, I would like to apologize for the horrible photo of the finished product.