Butternut Squash Gnocchi with Rosemary Brown Butter | Vegans Eat Pencil Shavings Taste the flavors of autumn in this cozy dish This is the perfect recipe to make on the first day of fall! The cinnamon plays off the richness of the butternut squash, and the rosemary brown butter is aromatic and savory. Vegan parmesan cheese and fresh chopped parsley is the only way to finish off this beautiful autumn dish. Ingredients: 1 small butternut squash (About a cup and half of cooked flesh) 4 tbsp. olive oil 1/2 tsp Cinnamon 1 tsp basil Salt and pepper 2 1/2 cup flour plus more if needed Chopped parsley (for garnish) Vegan Parmesan (for garnish) 1 recipe of Rosemary Brown Butter Directions: 1) Preheat the oven to 375 degrees. 2) Cut the squash in half and remove the seeds. 3) Roast squash for 45 minutes or til tender. 4) Once squash is cool, scoop out flesh into a mixing bowl. 5) Add the flour to the squash and mix with a wooden spoon til you have a dough ball. 6) Shape dough into a ball and place in an oiled bowl. 10) Boil 4 quarts (16 cups) of salted water in a large pot.
Spinach Tofu Patties - StumbleUpon I love vegetarian burgers because they're usually packed with lots of vegetables and other yummy ingredients, and there are so many ways to enjoy them - you can put them in between a bun and dress them up with your favourite toppings, but they are often just as good or even better on their own, without the bun! These patties definitely fit into the latter category. They are so flavourful that I preferred to just eat them with a fork rather than hiding them in a bun underneath other toppings. The patties themselves are actually made with tofu, but you would probably never guess just by looking at them (and you could probably serve these to a tofu-hater without them knowing either!) They are also filled with spinach and asian flavours like sesame oil and soy sauce. I decided to add some peanut butter to mine too, to go with a sort of asian peanut sauce theme. Spinach Tofu Patties Adapted from Joanne of Eats Well With Others, as seen on Marcus Samuelsson's Blog Makes enough for 4 patties.
How to Make Bagels: A Users Manual at Epicurious.com While making bagels may seem challenging to home cooks, it's actually not as complicated as you might think. But before we get into the specific recipe and bagel-making process, let's explore a few urban myths: Do You Need a Special Type of Flour to Make Bagels? No. Is Barley Malt Syrup Essential to That Distinctive Bagel Taste? Yes and no. Barley malt syrup is available at most supermarkets, but if you can't find it, use brown rice syrup, honey, or agave. Can You Make Good Bagels in One Day? While not a difficult or labor-intensive process, bagel making is a two-day affair. The other reason for bagels' tight crumb is the fact that the dough is usually not given a first rise or fermentation, but is instead shaped immediately after it's mixed and then placed in a cool place such as a refrigerator or proofing box (anywhere that's about 40°F or colder) to slowly ferment overnight. Must True Bagels Be Boiled or Can They Be Steamed?
Spicy Vegetarian Chili You didn’t think I’d show you how to make those delicious Jalapeno Pepper Jack Scones and not show you how to rock them out with some chili, did you!? Yea… you’ve got some cooking to do. I’ll leave you to it… besides, I’m totally busy shopping for cheek stain online. I manage to throw, darn near, the entire contents of my fridge in my chili. Beer, barbecue sauce, every vegetable trying to half rot in my crisper, loads of beans and spices by the handful. The spice below is a steak seasoning. Oh… and you can totally put it on steak too. Make some chili. Spicy Vegetarian Chili makes a big pot, serves eight Print this Recipe! 3 tablespoon olive oil 1 medium yellow onion, diced 1 red bell pepper, diced 1 green bell pepper, diced 1 zucchini, diced 3 small cloves of garlic, diced 1 medium jalapeno pepper, seeds removed and diced 1 cup beer (or vegetable stock if you like) 3 heaping tablespoons steak seasoning 2 heaping tablespoons chili powder 1 tablespoon cumin 1 teaspoon coriander 1/3 cup barbecue sauce
Portabella Burgers People. I know you’re busy. I know you’ve got things to do and people relying on you. Hogwash. There is nothing more important than you grabbing your keys, hightailing it to the grocers, and buying everything you need to make these burgers stat. Yes, I said STAT. Thing is, I can prove to you how awesome these burgers are by telling you a story. I was working on a bunch of freelance recipes this morning. Do you see where this is going? Hmmm. And then, good high and holy heck. Topped with tomatoes. Suddenly I realized…Tablespoon wasn’t getting this recipe. Yes, I just said Basil Mayonnaise. Hello? What?! Because I didn’t want to do this to you. These are seriously the best portabella burgers ever.
Piri Piri Tempeh | Girl Makes Food Did you all have a good weekend? They fly by in what feels like the blink of an eye. Some of you may have today off too, which is awesome (love long weekends)!! A very Happy Thanksgiving to all my Canadian friends!! Onto the food… I have mentioned a few times how much I love Jamie Oliver. So I bought all the ingredients to make the meal and went to town. Now that I am on my own healthful culinary journey (this blog) I needed to revisit this recipe. This recipe, as with Jamie’s version, is all about the timing. Health highlight of bell peppers: all bell peppers start out green, but the longer they stay on the vine to ripen dictates the color and sweetness, as well as slightly changes the nutrient profile. Ingredients: Piri Piri Sauce: 3 cloves Garlic (peeled) 3 small Shallots (peeled) 1 Jalapeno ½ cup Basil leaves (tightly packed) ½ cup Water Juice and zest of 1 Lemon 2 tablespoons Soy Sauce Tempeh: 1 (8 oz) package Tempeh (halved and sliced thick) 4 Bell Peppers (diced) Roasted Potatoes:
Broccoli Spinach Quinoa Soup If you caught my post early last week, you may remember the chocolate craving that got in the way of me making this soup. I can’t say the craving ever really went away – I ate all of those chocolate covered apples and am wanting more – but I did finally get around to making this soup. I hope you will agree that is was worth the wait! I rarely make soup and when I do I want it to be packed with flavor. You know what else? I know this because I’ve been completely obsessed with baked potatoes lately. I should mention that this is a pretty thick soup, because that is how I like soup. Broccoli Spinach Quinoa Soup Ingredients Instructions Heat olive oil in a large stock pan. Notes Servings 10, Calories 212, Fat 10.3g, Carbohydrates 19.7g, Protein 11.4g, Cholesterol 12mg, Sodium 1010mg, Fiber 3.7g, Sugars 2g, WW Points 5
Quinoa: Use this Complete Protein to Create Healthful Vegetarian Dishes (NaturalNews) Quinoa is one of the most impressive foods to hit the grocer's shelves in many years. It is the live seed of a dark green leafy plant that has the taste, texture and versatility of grain. Quinoa (pronounced keen wa) is both nutritious and delicious. Quinoa was revered by the Incas Quinoa was an important food in the Andean region of South America 6,000 years ago. Quinoa is a nutritional powerhouse Quinoa is again regaining the place of nutritional importance it had during pre-Columbian Andean diet. In their natural state, quinoa seeds are covered with a coating of bitter-tasting saponins that makes it unappealing to birds. Preparing quinoa is a snap Boxed quinoa is usually found alongside pasta and other dried grain products. The basic cooking recipe for quinoa is the same as for rice. Prepared quinoa can be kept in a tightly closed glass jar in the refrigerator for a week, and added to dishes as ideas strike. Sprouted quinoa offers the ultimate in nutrition
Scrambled Tofu Turmeric Recipes cumin, coriander, pepper, avocado, green onions, garlic powder, firm tofu and 7 MORE B 30 mins, 14 ingredients pepper, green onions, firm silken tofu, olive oil, tomatoes with juice, salt and 2 MORE B 25 mins, 8 ingredients smoked paprika, ground cumin, tofu, garlic, kale, red bell pepper, tumeric, salt and 2 MORE B 40 mins, 10 ingredients purple onion, ground cumin, firm tofu, salsa, olive oil, garlic and 7 MORE B 50 mins, 13 ingredients smoked paprika, truffle oil, black pepper, fresh basil, dried porcini mushrooms and 14 MORE B 15 mins, 19 ingredients pepper, onion, firm tofu, olive oil, garlic cloves, tumeric, salt and mushrooms B 20 mins, 8 ingredients butter, cream, firm tofu, olive oil, salt and ground turmeric B 10 mins, 6 ingredients pepper, cheddar cheese, green onions, firm silken tofu, olive oil and 3 MORE green bell pepper, soy sauce, firm tofu, onion powder, green chilies, tumeric and 5 MORE B 25 mins, 11 ingredients B 25 mins, 9 ingredients B 10 mins, 8 ingredients B 10 mins, 9 ingredients
Pumpkin Gnocchi with Crème Fraîche–Sage Sauce Recipe Difficulty:Medium | Total Time: | Makes:2 to 4 servings This recipe skips the potato and uses ricotta cheese and pumpkin purée for gnocchi with a dense (but not heavy) texture rather than a pillowy-light one. Once the dough is rolled out, the gnocchi are cut and ready to be cooked. Game plan: The uncooked gnocchi can be frozen uncovered on the baking sheet until solid, then transferred to a resealable bag and kept frozen for up to 2 weeks. This recipe was featured as part of our Fall Ingredients recipe gallery. Line a baking sheet with parchment paper and lightly dust it with flour; set aside.