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Daniel Boulud’s Chicken Tagine Recipe. Pasta Alla Norma, My Way Recipe. Pasta With Fried Lemons and Chile Flakes Recipe. Picadillo Recipe. Prior to receiving The New Essentials of French Cooking for free, please confirm your email address below. Prior to your purchase of The New Essentials of French Cooking for $1.99, please confirm your email address below. Prior to your purchase of The New Essentials of French Cooking for $4.99, please confirm your email address below. Prior to your purchase of The New Essentials of French Cooking for $9.99, please confirm your email address below. An error has occurred. Please try again. You now have full access to The New Essentials of French Cooking. As appreciation for your interest, we're giving you free, unlimited access to The New Essentials of French Cooking. Rigatoni and Cauliflower al Forno Recipe. Sabich Spaghetti Squash [Vegan, Grain-Free] If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions.

The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions! This delicious little dish contains eggplant, spaghetti squash, tomato sauce, and beans and takes inspiration from the popular Israeli dish sabich, which in Hebrew is an acronym for a popular dish consisting of salad, egg, and eggplant. This meal is totally vegan, totally filling, and totally easy to make! Not to mention low carb, low fat, and full of healthy nutrients your body will love! Sabich Spaghetti Squash [Vegan, Grain-Free] Calories Serves Cook Time Ingredients Preparation Nutritional Information.

Sweet Potato Curry Recipe. The Food Lab: Introducing Vegetables Wellington, the Plant-Based Vegan Roast Even Meat Eaters Will Want. A plant-based vegan recipe so packed with intense fall flavors that everyone will want a slice on their holiday dinner plate. [Photographs: J. Kenji Lopez-Alt] As someone who consciously goes vegan for a month out of every year, and who maintains a mostly vegetable- and grain-based diet throughout the rest of the year, I've given more than a little thought to vegan recipes, with ideas for everything from breakfast to soup, salads to main courses, and sandwiches to junk food (I can tell you that you've never tasted vegan nachos complete with gooey cheese sauce or mushroom-based B.L.T. sandwiches like these!). But there's one thing I haven't tackled, and that's the holiday roast. *See if you can convince your family to put this vegan stuffing on the table this year.

Coming up with a vegan holiday roast is a daunting task! It's been a few years in the making and I've had to synthesize techniques cribbed from many of my past vegan recipe experiments, but this year I finally got there. The Food Lab: Introducing Vegetables Wellington, the Plant-Based Vegan Roast Even Meat Eaters Will Want. The Real Meal: Ukrainian Cabbage Roll Recipe - Rice Holubtsi. Saskatchewan, the province I reside in, has a large Ukrainian population, so that's where this Ukrainian Cabbage Roll Recipe (or "Rice Holubsti") comes from.

Not only does my own family have Ukrainian roots, but the eastern European countries (Ukraine, Poland, Romania) have a strong influence on the culture here in Saskatchewan, especially in the more rural areas (which is most of the province) where traditions tend to be better upheld. Because of the natural variances in family and cultural traditions, each and every one of us probably has a different idea of what holiday food is. Growing up, my family has always enjoyed homemade perogies and cabbage rolls (holubtsi), mashed potatoes, homemade buns, and the very non-vegan turkey and sausage. Some families eat something called "Kutia", which is delicious cooked wheat with lots of sugar, poppyseeds and pecans, great for breakfast. Ukrainian Cabbage Roll Recipe Makes 1 small roaster dish, or about 40 small rolls Ingredients: 1/2 cup water 2. Vegan Greek Pizza {Gluten Free} - She Likes Food. You guys, I made a video! It’s my first one (actually second one, but no one will ever see that first one!)

So it’s a little shaky, but I hope you like it! I thought it would be fun to do a video to show you all exactly how this Gluten Free Pizza Crust is made because it’s one of my more popular recipes (for good reason!) But sometimes people have issues with it. I think the biggest issue people have is the type of gluten free flour they use. Now that we’ve gotten the pizza crust out of the way, let’s get to the toppings!

I hope you enjoy my video! The Best & Easiest Gluten Free Pizza Crust Recipe! Vegan Greek Pizza {Gluten Free} Recipe type: Entree, Gluten Free, Vegan Ingredients 1 ball of gluten free pizza dough (see recipe link above)Marinara sauceKalamata olives, cut in halfMarinated artichoke hearts, dicedRoasted red peppers, dicedRed onion, thinly slicedBasil leaves for topping, if desired Tofu Feta: Instructions Notes. Vegan Grilled Garden Vegetable Lasagna With Puttanesca Sauce - Food. Image: Excerpted from “Crossroads” by Tal Ronnen with Scot Jones. (Artisan Books). Copyright © 2015. Photographs by Lisa Romerein. Serves 8-12 Zucchini can be watery and lacking in flavor or texture, so when Scot proposed putting a vegetable lasagna that featured zucchini on the menu, I was skeptical.

Related Chef to Stars Shares Recipes in ‘Crossroads’Warm Kale and Artichoke Dip 1) Put each pepper directly on a gas burner over high heat and char, turning periodically with tongs, until the skin is wrinkled and blistered on all sides, about 10 minutes. 2) Pull out the cores of the peppers and remove the seeds. 3) Combine the oil, basil, thyme, garlic and shallot in a small bowl or measuring cup, season with salt and pepper, and whisk to blend. 4) Preheat an outdoor grill and coat with oil, or coat a grill pan with oil and put over medium-high heat. 6) Mix together the herb ricotta and 1 cup of the basil pesto in a large bowl.

Herb Ricotta Makes about 4 cups Basil Pesto Makes 1 cup Makes 8 cups. Vegetarian and Vegan Grilled Eggplant Involtini. Nutritional information Serves 4 30 minutes or fewer Grilled eggplant slices have a cutlet texture that’s sturdy enough to stand up to sauces, toppings, and fillings. Here, they are rolled around a tomato-and-olive filling for a veg version of a classic Italian beef recipe. 2 large eggplant, 1 peeled and diced (3 cups), 1 cut into 8 slices, divided 3 tomatoes, halved and seeded 1 medium onion, diced (1½ cups) 6 Tbs. olive oil, divided 4 cloves garlic, minced (4 tsp.) ¼ cup oil-packed sun-dried tomatoes, drained ¼ cup chopped basil leaves, plus more for garnish ¼ cup kalamata olives 3 Tbs. capers, drained 2 Tbs. chopped parsley 2 Tbs. nutritional yeast 2 cups prepared tomato sauce 1. 2. 3. March 2012 p.52. Vegetarian Orange Chicken Cauliflower.