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Sweet Potato Peanut Burgers. Vegan Recipe - Vegan Richa. Top 13 Vegan Recipes of 2013! | Vegan Food. PETA People for the Ethical Treatment of Animals Animals are not ours to eat, wear, experiment on, use for entertainment, or abuse in any other way. Top 13 Vegan Recipes of 2013! More Sharing Services Share on email Written by Vanessa Cunningham | December 26, 2013 The year 2013 was packed with lots of delicious cruelty-free vegan recipes. Baked and Breaded Avocado Bites Chef Chloe’s Tiramisù Pancakes Vegan Caprese Mac and Cheese Homemade Polenta With Mushroom Marinara Sauce Ultimate Sriracha Veggie Burger Baked Onion Rings The Easiest Vegan Cinnamon Roll Recipe Ever Fire-Roasted Corn Chowder With Sriracha Mary McCartney Yummy Spicy Rice Noodles Simple Stuffed Bell Peppers Chipotle Sweet Potato Skins An Instant Classic: Vegan Lasagne Although 2013 is ending, we’ve got some great ideas for how to wow your taste buds in 2014!

More Sharing Services Share on emailDonate Now Related Posts Commenting is closed. Connect With PETA Submit In This Section Vegan Recipes Recent View More Subscribe to RSS Feed Popular Week. Eggless Pesto Pull-Apart Rolls Recipe. The garlic pull-apart rolls I posted around 2 years back is probably the recipe most people tried from this site. I got so many notes and feedback saying it worked out great, good, and delicious.

A couple of people had issues but nobody sent me stinkers so I guess it's a winner. Must thank Suhaina again for the original recipe. I love basil pesto and had been wanting to try the same rolls with a basil pesto filling. Finally managed to do it for a potluck a couple months back. Everything came together less than 2 hours (including rising time) and I wrapped the warm rolls, baking dish and all in aluminium foil and headed to my friend's place. Nothing like freshly baked warm rolls to wow your friends, I tell you.Preparation time: 1 hour 30 minutes Cooking time: 20 minutes Makes 8 rolls (recipe can be easily doubled) How I Made It: 1. 2. 3. 4. 5. 6. 7.

Once risen, the rolls will be super soft if you touch them now. 8. That's it! Notes: 1. 2. 3. 4. Garlic Pull-Apart Rolls Recipe - Step by Step - Eggless Garlic Rolls Recipe. I had been eyeing this recipe of Garlic Pull Apart Rolls from Suhaina for a long time. When she brought these rolls warm from the oven for our Singapore food bloggers' meet, I was totally sold. Finally managed to make them this weekend. I would highly recommend this to all those who are dying to bake but fear the yeast monster. Trust me when I say these eggless rolls are really fool-proof and you can feel so proud of yourself when done!

I halved the recipe and got 8 mini rolls, enough to serve 2 very generously. We had one here and one there, through the weekend. Garlic Pull-Apart RollsRecipe source: SuhainaMakes 8 mini rolls Ingredients: Plain Flour - 1.5 cups Warm Water- 1/2 cup + 1 tbsp Yeast - 1/2 tbsp Salt - 1tsp Sugar - 1 tbsp Olive Oil - 1 tbsp + 1 tsp For Garlic Spread: Salted butter, at room temperature - 6 tbsp Minced garlic - 2 tbsp Chopped coriander leaves - 2 tbsp How to Make Eggless Garlic Pull Apart Rolls 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. Notes: 1. 2. Recipe of Samosa-How to make Samosas-Vegetable Samosa Recipe » All Recipes Chaat Recipes Flour Recipes Indian Snacks and Starter Recipes Indian Vegan Recipes Indian Vegetarian Recipes Recipes Vegetable Dishes Indian Food Recipes.

Samosa India’s popular snack that finds a place in almost every bakery or chaat shop – our very own Samosa. Savory comfort food at its best, a crisp exterior filled with a savory potato stuffing that goes very well over a hot cup of chai especially on a rain filled, cold day. Samosa is always store bought and on rare occasions prepared at home, like today. Samosa Recipe Prep & Cooking: 1 hr 15 mts Makes approx 12 Samosas Ingredients: 1 cup maida (all-purpose flour) 2 tbsp oil large pinch ajwain (optional) enough water to knead the maida salt to taste oil for deep frying For the filling: 2 boiled potatoes, crumble 1/4 cup boiled peas 1/4 tsp grated ginger 1 tsp red chilli pwd 1/2 tsp coriander pwd pinch cumin pwd pinch kasuri methi dash of lemon juice pinch of garam masala chopped coriander leaves 1 Mix the maida with salt, oil, ghee and ajwain, combine to form a crumbly mixture.

Note: Its better to make samosas in batches. Indian Snack – Samosas with Sweet Chutney Prep time: 30 min Cook time: 45 min Yield: 6. Spinach Avocado Stuffed Portobellos. The other day, as I was searching the web for good food ideas (who doesn’t??) , I recruited the help of some of you on facebook for Valentine’s Day menu options. One of you, Stephanie, suggested stuffed portobello mushrooms (Thanks, Stephanie!!). I really don’t think I’ve ever eaten stuffed portobello mushrooms, but it sounded tasty enough, so I set out to the grocery store and returned with some nice plump portobellos. Then it dawned on me. What on earth does one stuff in a portobello mushroom? That’s when I found this. So, I made my own vegan version. I must say that this recipe tastes delicious with either the large portobellos or small baby bellos or both. To start, you’re going to brush the caps and rims of your ‘shrooms with a little extra virgin olive oil.

Next, you’re going to roast them in a hot oven at 450 degrees Fahrenheit. Next, you’re going to make your filling, spoon it into your mushrooms, and sprinkle with some sliced almonds. Enjoy! Spinach Avocado Stuffed Portobellos Note. Vegetable Samosas with Spinach Crust - Simple Easy to Cook Recipe by Archana's Kitchen. Vegetable Samosas with Spinach Crust is a delicious recipe that is made in a half moon shape. Samosa's are a very popular Indian tea time snack that can be had by itself along with some chai or also as a chaat with various chutneys and chole over it.

Try this version of Samosa that is green, half-moon shaped and with a different set of vegetable filling. Ingredients For the dough 250 grams maida/ all-purpose flour/ white flour 1/2 bunch fresh spinach, pureed 3 tablespoons ghee 1/4 teaspoon ajwain / carom seeds salt to taste water to knead Ingredients for the Stuffing 1/2 carrot, finely chopped 1/4 cup green peas, steamed 1-2 green chilies, finely chopped 1/2 cup coriander, finely chopped 1/2 teaspoon gram masala 1/2 teaspoon dry mango powder/ amchur 1/4 teaspoon red chili powder 1 teaspoon white sesame seeds oil for deep fry or can also be baked.

Method To make the dough Now slowly add in water to the dough, just enough to make it pliable, yet not too soft. For the stuffing Note: Croquettes with cauliflower and garlic aioli. Pewnie nie ja jedna mam słabość do rzeczy smażonych. Na pewno nie ja jedna, bo inaczej frytki by się tak dobrze nie sprzedawały. I chipsy. Że nie wspomnę o kotlecie schabowym, który mimo złej prasy, pozostaje sztandarowym daniem kuchni polskiej. Jak dla mnie, najlepszy jest panierowany. A jeśli nie kotlet, to może krokiet? Zobacz też przepis na panierowane kalafiorowe różyczki (klik) Krokiety z kalafiora i ziemniaków z seremprzepis z Donna Hay Magazine październik/listopad 2012wychodzi 10 sporych krokietów 250 g ziemniaków, obranych i pokrojonych200 g kalafiora, podzielonego na różyczki11/2 szklanki natki pietruszki, posiekanej1 żółtko1 łyżka oliwy1 szklanka (80 g) parmezanu, drobno startego1/2 szklanki (60 g) mozzarelli do pizzy, startejsól i pieprz, do smaku do panierowania: 2 jajka, roztrzepane1/3 szklanki mąki2/3 szklanki bułki tartej lub panko dodatkowo: olej do smażenia Ziemniaki ugotuj w osolonej wodzie.

Uformuj podłużne krokiety. Podawaj z sosem aïoli. for coating: plus: oil for frying. Corn Bread Tartlets & Linda Steidel’s Cooking Class. I have taken a number of cooking classes at Williams-Sonoma from a wonderful teacher, Linda Steidel. I look forward to her classes, not only for the recipes, but to watch her cooking techniques and see what equipment she is using. The thing about cooking teachers is they have to get everything prepared and cooked within a certain time limit, so they have to be as efficient as possible. Linda is the epitome of efficient. She has economy of motion and a less-is-more style that I find fascinating to watch. And now Linda has a new book coming out called For Every Season There Is a Salad.

She worked on it for a year, creating the 100 recipes, doing the food styling and assisting the photographer. On top of everything else she does, I think she must be Super Woman. EXTRA! Oh, and did I say she is calm. Also on the menu at this class were a beautiful Peach, Mozzarella, Fennel and Prosciutto Salad and a Nectarine-Raspberry Crisp.

Print Recipe Makes 2 Dozen Tartlets 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Baked Sweet Potato French Fries with Parmesan & Cilantro……Meow. My son insists he is a cat. Our cats do not get wet food for lunch but are allowed to snack on dry food and water all day. Therefore, my son stated that he no longer eats lunch. He changed his mind after I dropped a plate of these babies on the table and told him that once he starts eating lunch, I will make a bigger batch. Needless to say, I did not get to eat more than one. Baked Sweet Potato French Fries with Parmesan & Cilantro Ingredients: 4 sweet potatoes 2 Tablespoons olive oil 1/3-1/2 cup grated Parmesan cheese A handful of fresh cilantro, roughly chopped Salt and Pepper, optional Directions 1. 2. 3. 4. 5.

Mouth Watering Monday: 20 Holiday Appetizer Ideas. I receive a lot of questions about me and my blog. I thought it would be fun to collectively gather some questions I have been asked so you can get to know me better and maybe find some of the stuff useful for you. A: I have always loved to cook/bake and came from a mom who is an AMAZING cook. People were always asking for both mine and my mom's recipes, and instead of always emailing them out, I decided to start storing them on a blog so they were accessible to all my friends and family. A: When I first started this blog, I wanted a name that could relate to most everyone.

I am a "Chef in Training" just like most people and enjoying the journey to become a great cook. A: haha! I always get a kick out of this question. A: I wish I could narrow this down for you, but because of this blog, I really have way too many staples! A. A: Well, I am one person that LOVES trying out new recipes. A: HAHA! A: HANDS DOWN my CROCK POT! A. A. Have a question you would like an answer to? Avocado Fries. Oh dear. I never should have done this. This may be one of my biggest mistakes all year. Can’t take it back now. So we’re totally enjoying our grilled avocados, but my husband innocently asks “What else can you do with avocados?” And so my daughter tweets this recipe, and I'm laying all the blame on them. Of course, I had to go and make them, and now we are doomed. Sigh…. At a buck fifty a pop (at least around here), avocados can easily run up quite a tab on the grocery bill.

So, consider yourself warned. Avocado Fries Printable RecipeRecipe Adapted from Sunset Magazine Canola oil for frying1/4 cup flour1 tsp kosher salt2 large eggs, beaten to blend 1 1/4 cups panko (Japanese bread crumbs) 2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges Grated parmesan for serving (optional) 1. 2. 3. 3. Baked Zucchini Sticks and Sweet Onion Dip. 1) To make the dip: Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions. 2) Once the onions are a medium brown, remove from the heat and add the vinegar. 3) Place the onions and vinegar into a small food processor.

Add the honey and mustard, and process or blend until smooth. 4) Add the mayonnaise and salt and pepper to taste, stirring to combine. 5) To make the zucchini sticks: Place the zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of salt. 6) Combine the Panko, Parmesan, and pizza seasoning; set aside. 7) Preheat the oven to 425°F. 8) Dredge sticks a few at a time in the egg, then roll in the crumb mixture. 9) Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.

Spinach “burgers” Spinach “burgers” I promised something a bit more “booty-friendly” and here it is! These are high in protein, low in carbs and absolutely delicious. Now, if you’re not fond of green things.. stick around. I have something pink and fluffy later. Mix well in a bowl like this: Now, form into burger-sized patties. Heat a non stick skillet over med-high. Some may have to wait their turn, depending on your skillet size. Serve on your choice of bread product, or eat them “naked”. I you want to know how I like them, it’s with onion and ranch on a pita. maybe even a splash of hot sauce. This post was published earlier, but…. Spinach "burgers" Author: Michelle Keith/ The Village Cook Prep time: Cook time: Total time: 1 bag of thawed and well drained chopped spinach 2 egg whites 1 whole egg ¼ c diced onion ½ c shredded cheese ½ c bread crumbs 1 tsp red pepper flakes 1 tsp salt ½ tsp garlic powder Mix all ingredients in a bowl.

Jamie Oliver's Perfect Roasted Potatoes. Most of the time, I don't feature side-dishes at least not as one post on its' own. This time, I thought these roasted potatoes perfected by none other than Jamie Oliver warranted a blog post of its' own. These turned out perfectly crispy on the outside while maintaining a soft and tender center, they were quite perfect to be honest.

My sister was back from Singapore and I wanted to make Thomas Keller's roast chicken for dinner so naturally I was looking for some ideas for a side dish too. She requested potatoes and I thought it would be good to practice and try to perfect my own roasted potatoes recipe. I then stumbled upon Jamie Oliver's recipe and since he claims his recipe was perfect, I knew I had to give it a try.

I am not sure how perfect these would be for you but they were very well-received and made a perfect side dish to Keller's crispy-skinned yet tender roast chicken. Recipe lightly adapted from Jamie Oliver Ingredients: Close-up! Method: 1. Crispy Cajun Chickpea Cakes. This really isn't an attempt to make some kind of vegan crab cake. I thought some Cajun food would hit the spot, but I was also in the mood for some chickpeas (weird craving).

I kept these mild for the kiddies, so you can spice them up as you see fit. Makes 12 - 1 tbsp oil - 1/4 cup diced onion - 1/4 cup diced green pepper - 1 celery stalk, diced - 1 28 oz can chickpeas, rinsed and drained - 1 tsp thyme - 1 tsp paprika - pinch of cayenne pepper - 1 tsp hot sauce - 2 tbsp chopped fresh parsley - 2 tbsp flour - 1 tbsp cornstarch - salt and pepper to taste - oil for frying 1. 2. 3. Italian Fries. Scones Recipe. Guaranteed Crispy Sweet Potato Fries & Sriracha Mayo Dip. Quinoa Salmon Cakes with Dill and Fennel. Crunchy Potato Rosti Basket - Member recipe. Pumpkin Fritters. Easy Party Recipes: Dips, Appetizers, Cocktails and More! Zucchini Mini Muffins. Natvia Lemon Shortbread - Member recipe. Delicious Thanksgiving Side Dishes.

Jamaican Burgers. Easy Party Recipes: Dips, Appetizers, Cocktails and More! Easy Party Recipes: Dips, Appetizers, Cocktails and More! Easy Party Recipes: Dips, Appetizers, Cocktails and More! Easy Party Recipes: Dips, Appetizers, Cocktails and More! Easy Party Recipes: Dips, Appetizers, Cocktails and More! Easy appetizer ideas. Easy appetizer ideas. Delicious Thanksgiving Side Dishes. Delicious Thanksgiving Side Dishes. Delicious Thanksgiving Side Dishes. Sign in to StumbleUpon. Hearty, Healthy Grain Dishes. Celebrity Chef Recipes for Thanksgiving. Mustard Mashed Potatoes. Sweet Potato Gratin. Aubergine melts recipe. Roast Pumpkin and Ricotta Crostini -DK. Pumpkin Hand Pies.