Barbecue baked tempeh recipe - Easy basic baked tempeh recipe - How to make baked tempeh - Vegetarian vegan tempeh Tempeh in barbecue sauce ready to get baked! Barbecue baked tempeh recipe for vegetarians, vegans, and tempeh and soy lovers! A quick and easy method for making barbecue baked tempeh to use in vegetarian sandwiches, burritos, or just to enjoy plain with rice. See also: More tempeh recipes Ingredients: 1 8-ounce package of tempehwater for simmering2 tbsp olive or vegetable oil2 tbsp soy sauce1/2 cup barbecue sauce Preparation: Simmer tempeh in a bit of water for 8-10 minutes, then drain immediately and allow to cool. Once cooled, slice tempeh in half width-wise (like a bagel), then in thirds to create six patties, or slice a bit larger if you'll be using your tempeh for sandwiches. Whisk together olive oil and soy sauce and pour over tempeh in a bowl. Pre-heat oven to 375 degrees. Line a baking pan with foil and transfer marinated tempeh to pan. Using tongs, brush tempeh with barbecue sauce on both sides, then return to pan.
Food - Recipes : Cherry tomato, marinated feta and basil skewers Vegetable Lasagna I woke up yesterday knowing I was going to make vegetable lasagna of some kind. It was meant to be, it was in the cards, it was predestined…it was fate. And I can’t explain my hankering at all. I simply woke up, got out of bed, and followed the light. I made vegetable lasagna in high school once. Not that my toes had anything whatsoever to do with my vegetable lasagna mishap, but it’s 6:00 in the morning as I type this and sometimes synapses fire that shouldn’t. Yesterday I tweeted that I couldn’t decide between a tomato sauce and a Béchamel/white sauce for my vegetable lasagna, as both are common and delicious in an entirely different way. In the end, I was in the mood for tang and stuck with just tomato. See? Here’s what I made yesterday: Start with a chopped onion. Then peel a few cloves of garlic… And mince them up nice and fine. Then you’ll need diced red bell pepper: just cut it into matchsticks, then dice away. Mushrooms. Slice them up, then chop them up… I love chopping mushrooms.
Basic Omelet Recipe - Easy Folded Omelet How to Make an Omelet Many people are intimidated by omelets, but if you can make scrambled eggs, you can make an omelet. You should always make an omelet in a nonstick pan. The best choice for a 2-egg omelet is an 8-inch omelet pan, especially when you're first learning. But any nonstick sauté pan will do as long as it's round with sloped sides and between 6 inches and 10 inches in diameter. But don't try to make a 3-egg omelet in a smaller pan. Also, you should always use a heat-resistant rubber spatula, so that it doesn't melt and so that you don't scratch your nonstick pan. Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Ingredients: 2 eggs2 Tbsp. whole milk2 Tbsp clarified butter or whole butterSalt and ground white pepper, to taste Preparation: Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Some suggestions include:
Mexican salsa - a selection of recipes for Mexican salsa, a cold, spicy tomato-based dip. In Spanish, "salsa" means sauce and can be used to describe any type of sauce that is served with food, whilst in the English language, "salsa" refers to the tomato-based spicy condiment that is served as a dip with Mexican food. Mexican salsa is very easy to prepare and can be made in a matter of minutes. It can be served as an appetizer and is also very popular at parties or even as a snack to be eaten at home whilst watching the television. Mexican salsa is traditionally served with tortilla chips, bread sticks, pitta bread, and raw vegetables or as a spread for tacos, fajitas and quesadillas. Salsa is not usually cooked, although there are some recipes that call for the chillies and tomatoes to be grilled or charred to give a smoky flavouring. There are variations on how to make Mexican salsa and it generally depends on where in Mexico the cook is from. In some recipes cilantro or coriander is often added, as is garlic, red or green peppers, jalapeno peppers and lime juice.
Chicken and Avocado Enchiladas in Creamy Avocado Sauce Chicken and avocado enchilada recipes have been making their way around the food logging sphere lately like these spicy avocado chicken enchiladas on the novice chef, these chicken and avocado enchiladas on gimme some oven and these avocado cream and chicken suiza enchiladas on foodie crush and given my obsession with both Mexican cuisine and avocados it was only a matter of time until I made some of my own! For my recipe I wanted to get as much avocado into the dish as possible so I stuffed the enchiladas with big chunks of avocado in addition to using avocados in the creamy enchilada sauce. Another goal that I had with the recipe was for it to be really quick and easy to put together and if you have the salsa verde and cooked and shredded chicken on hand already then you can whip these super tasty enchiladas up in about 30 minutes! I wanted the sauce to be as easy to make as throwing everything into a food processor and pureeing it. Servings: makes 4 servings Printable Recipe Directions
...pretty...balanced... It’s time for me to move on… • • 14 notes Yogurt with Banana and Granola • • 113 notes Coconut-Chickpea Crepes with Smoky Herbed Mushrooms • • 148 notes Acorn Squash with Rosemary • • 53 notes Mango Cucumber Salad with Chipotle Dressing • • 31 notes Avocado and Jalapeño Grilled Cheese Sandwich • • 82 notes Apple, Honey and Nut Oatmeal • • 49 notes Blackened Tofu with Collards • • 48 notes Baked Sweet Potato ‘Fries’ • • 938 notes Worknight Dinner: Creamy Avocado Pasta This post is one that’s long overdue. It’s long overdue because there are few things easier and more delicious than this pasta. I am obsessed with it. Of course, my obsession with avocados is nothing new but the idea of blending avocados into pasta was new to me when Angie made it for dinner one Friday night. The fact that avocados are healthy for you is a delightful bonus. They’re rich, creamy and indulgent – all words that are usually associated with the phrase “need to go to the gym.” The Parmesan cheese? The original recipe is from Oh, She Glows and it couldn’t have been easier to replicate. There you have it. Creamy Avocado Pasta What You Need: How-To: Cook spaghetti according to the directions on the package. If you’re avocado-obsessed like I am, try: Roasted Tomatillo Guacamole Cilantro Chicken with California Avocado & Pickled Tomato Salsa from Matt Bites Cowboy Corn Caviar Creamy Avocado Shells from The Little Yellow Kitchen Perfect Guacamole [print_link}
kale and pomegranate salad | Fed and Fit This salad is fat free and FULL of super nutrients. The seemingly complex combination of the kale’s robust leaves, the parsley’s flavor, the cabbage’s texture, the sea salt lime dressing, and the pomegranate seeds’ bursts of juice make this dish craveable for kale lovers and those who fear the super green. This dish came to be because I was determined to find a way to get my family to eat kale …and even like it. I unleashed this salad on them during a large family gathering. It fooled everyone. When they’d finished cleaning the bowl, I excitedly announced that the dish they were all raving about was the healthiest thing on the table. Kale is an extremely hardy green and holds up really well to being dressed and stored for days. Don’t be intimidated by the pomegranate seeds! Occasionally, you can find pomegranate seeds in bulk (therefore helping you avoid the pomegranate splatter). Enjoy this beautiful, delicious, incredibly healthy salad! kale and pomegranate salad serves 9 Ingredients:
Homemade French Fries Why there is no need to purchase pre-made fries in the freezer aisle – in pictures and rhyme: One potato (find a potato) Two potato (cut the ends off) Three potato (cut slices) Four (cut fries from slices) Five potato (Toss in herbs and olive oil) Six potato (Bake) Seven potato (Eat!) More! See how easy? Baked French Fries Author: Erin Alderson Recipe type: Side Dishes Prep time: Cook time: Total time: Serves: 2 1 large Potato1 tablespoon olive oil1 tablespoon garlic1 teaspoon black pepper1 tablespoon oregano1 teaspoon mustard powder1 teaspoon parsleysalt to taste Preheat oven to 425˚.Before cutting potato, rinse well under water. Related