The Best Baked Beans Ever Whoa, Nelly. I never knew baked beans could be this good. I never knew baked beans could be improved upon; I never knew baked beans could be such a triumph, such a prayer, such a song. But they can. I now know they can. Pam Anderson—and sometimes like to call her “Pamanderson” just to conserve energy—whipped up some baked beans to go with her ribs and Caesar salad last week. The beans? I know about doughnuts, too. Start with eight slices of bacon. Cut the slices in half, then fry them on medium-low heat. Remove the bacon pieces once the fat is rendered, and in the name of all that is good and right, do NOT pour out the grease and clean the skillet! Next, dice up an onion… And a green bell pepper. First cut it into strips… Then dice it right up. Next, measure 3/4 cup of your favorite barbecue sauce. Pour it into a bowl… And throw in 1/2 cup brown sugar. Add 1/4 cup distilled white or apple cider vinegar. Finally, add a couple of tablespoons Dijon mustard and mix the whole thing together. Yummy!
Crispy Tofu Sandwich with Sweet Potato-Pumpkin Spread. Today I'm sharing a delicious recipe with a few easy ideas to infuse some warm fall flavor into your sandwiches. Fall Sandwich. Warm golden pumpkin and sweet potato spread coats toasted bread (or a crusty roll) - layered with thickly sliced, crispy tofu and fresh veggie sandwich toppings like sweet onion, juicy red tomato and vibrant mache lettuce. Optional accents of chipotle or sage. Check out my recipe for this Crispy Tofu Sandwich with Sweet Potato Pumpkin Spread... If you love sweet potatoes like I do, give one of my favorite sandwich tricks a try: I add a warm spread of mashed sweet potato to sandwiches. And you might notice that this recipe is kind of a sandwich version on my Golden Trio Soup. Give it a whirl, or simply grab the spread recipe and give your favorite go-to sandwich a taste of fall.. Tofu Sandwich with Golden Spread bread: any variety will work toppings: tomato, lettuce or mache, onion (more) Directions: Slice tofu from package - long and thickly cubed. 1. 1. 2.
Baked Tofu Recipe with Soy and Sesame This Easy Baked Tofu with Sesame and Soy Sauce is delicious and also makes great leftovers! I had such good success when I tried a recipe for stir-fried tofu, I vowed I would cook it again soon, so this is my second tofu adventure. The recipe is adapted from a basic recipe for baking tofu in Mark Bittman's How to Cook Everything Vegetarian, and once again I was thrilled with how this turned out. Baked tofu will keep in the fridge for several days, and it's a great addition to salads, stir-fries, or sauteed vegetables. Start with a package of extra firm tofu, cut it in half crosswise to make two tofu "steaks" and blot dry with paper towels on both sides. Mix together soy sauce and sesame oil, then brush the tofu liberally with this mixture. I baked the tofu in my toaster oven to keep the house cool. It's done when the tofu is firm and nicely glazed and browned. Cut tofu in half crosswise. Printer Friendly Recipe South Beach Suggestions: Want even more recipes?
6 Foods To Eat If You're Skipping Meat Vegetarian Naan Pizza with Eggplant & Cilantro Jalapeno Pesto Recipe When I was a kid, the only way my parents could get me to eat eggplant was to take me to a Greek restaurant and set an order of Moussaka in front of me. Maybe it was the cheesy layers, smothered in a creamy Bechamel sauce or maybe it was the hypnotic music and alluring moves of the belly dancers. Either way, I ate up that purple vegetable as though someone had bribed me with a backstage pass to a Duran Duran concert (I would have done anything for a chance to meet that dreamy Roger Taylor). When Maria of Two Peas and Their Pod and I decided to get together for a morning of shooting recipes and figuring out our new cameras (we’re both smitten with the Canon 7d), I set to work coming up with a lunch dish to share with my vegetarian friend. Now, of course you could use homemade naan (visit Prerna of Indian Simmer for an awesome tutorial) and you are welcome to use a non-whole wheat variety. The recipe: With the motor running, slowly pour in the olive oil. The pizza: Preheat the broiler.
Giving Sweet Potatoes a Second Bite | Slow Food: University of Oregon As fall leaves turn magnificent shades of yellow, orange and red, and sweet potatoes are a plenty; I relish in the beauty of the changing leaves, but I wish to run away to a distant land where sweet potatoes were nonexistent. Their sometimes iridescent orange hue makes me think they come from a different planet where orange fleshed vegetables are rampant. Even though their color threw me for a spin, it would be their taste that was ultimately off-putting. I can’t wrap around my head around their inherent sweetness. I have tried many different sweet potato recipes, but they have failed to tempt me to eat more than one bite. As I have been vegan for over four years now, I want to try new things and taste every vegetable and fruit available to me. First, I tried a recipe for vegan Sweet Potato Macaroni and Cheese from the blog Glow Kitchen! I didn’t want to jump to conclusions too soon, so I tried one more sweet potato dish. I will continue to explore the unique taste of sweet potatoes.
Avocado Fries I have a particularly tragic memory of looking at rental houses with my friend when he first moved to LA and finding one that actually had an avocado tree in the backyard. I mean, a tree that was taller than the house and was heavy with ripe avocados This memory is tragic because my friend didn’t rent the house. If he had, I would have had a never ending supply to feed my avocado addiction.BTW – what are avocados, a vegetable? Some weird fruit? Tagged as: Aioli, Appetizer, Avocado, Fries
Butternut Squash Pasta Recipe | Butternut Squash Pasta Creamy Butternut Squash Pasta Creamy Butternut Squash Pasta with crispy sage leaves-a comforting pasta recipe for fall! Butternut squash always makes me think of the song, ‘Build Me Up Buttercup.’ I always start singing the classic song, but change the lyrics to “build me up butterNUT.” I recently made Creamy Butternut Squash Pasta and this time we turned on the song and had a dance party in our kitchen. We eat a lot of butternut squash during the fall months. This time I made a simple butternut squash pasta sauce to go with DeLallo’s Organic Whole Wheat Linguine. The sauce is rich and creamy…without any butter or cream! After I toss the whole wheat pasta with the creamy sauce, I garnish the dish with crispy fried sage leaves. Creamy Butternut Squash Pasta makes a great weeknight meal. Creamy Butternut Squash Pasta Yield: Serves 6Prep Time: 5 minutesCook Time: 25 minutesTotal Time: 30 minutes Whole wheat pasta with creamy butternut squash sauce and crispy sage leaves.
Trial and Error: Sweet Potato Pancakes with Honey Pecan Butter My friend Kelly told me about these sweet potato pancakes months ago, so I asked her for the recipe and promptly forgot about it. Several days ago I asked for meal suggestions on Facebook, and she reminded me of these. This recipe is from Boatwright's restaurant at Port Orleans-Riverside resort in Disney World. First off, these pancakes take FOREVER to cook! I had a hard time trying to find the right heat to cook these at so they didn't burn and fall apart when I tried to flip them (Kelly, you will have to tell me your secret, or make these with me someday). That said, these pancakes are SO INCREDIBLY DELICIOUS!!! Cauliflower Crust Pizza & Stick a Fork in It I came across this cauliflower crust pizza on Pinterest, and was instantly intrigued. A low-carb pizza? Sign me up! I was skeptical, of course, but curious enough to try it and see how it tasted. I was pleasantly surprised by the results. My husband isn’t a huge fan of cauliflower, so I planned on making the pizza before he got home from work. So the general conclusion…Healthy, tasty and husband-approved? Cauliflower Crust PizzaYields: 1 serving* Ingredients: 1 cup cooked, riced cauliflower 1 cup shredded mozzarella cheese* 1 egg, beaten 1 tsp dried oregano 1/2 tsp crushed garlic 1/2 tsp garlic salt Olive oil (optional) Pizza sauce Mozzarella cheese, shredded Other additional toppings of your choice *Many people have commented and said that the amount of cheese can be reduced by half, and still taste just as good! Directions: To rice your cauliflower, take 1 large head of cauliflower, remove the stems and leaves, and chop the florets into chunks. *The original recipe makes 1-9 inch pizza.
Lemon Tofu — OMG Veg! American-style Chinese food inspired Lemon Tofu. A nice crispy, breaded and fried tofu coated in a sweet, sticky lemony sauce. Healthy? Not particularly. Ingredients 1 T oil1 lb extra firm tofu Tofu Breading 4 T cornstarch1/2 t onion powder1/2 t garlic powder1/2 salt1/4 t paprika1/8 t cayennepepper Sauce 1 T oil (less if you want)3/4 cup veg broth or water1 T cornstarch + 1 T waterjuice of 1 lemon (2 – 3 T)1 t lemon zest4 T sweetener (sugar, agave, whatevs)pinch of salt to taste Heat the oil in a large pan over medium heat. Combine the breading ingredients in a small bowl. Turn the heat down a bit, and add the next tablespoon of oil to the pan. Best with white rice. You Might Also Like: Tagged as: Asian, tofu