Vegan Stuffing Post: Recipe Trio.
I hope you've already read my Vegan Stuffing 101 post, and now you are ready to continue my Vegan Thanksgiving Series by diving into three creative and delicious vegan stuffing recipes. This is the definitive post for vegan stuffing. Look no further. Where to "Stuff" the Stuffing. "Where to Stuff Your Stuffing" Options:#1: Simply scoop it into a casserole dish and cover tightly with foil.#2: Stuff into individual servings of baked mini squash.#3: Stuff into one medium-large (still has to fit in your oven) baked pumpkin - slice in half before serving. Baking Times for "Stuff it" Selections: If using a large casserole dish, bake at least 20-25 minutes at 400 degrees. What Bread to Use? Once you've decided where to stuff your stuffing and what bread to use, you can proceed with choosing a recipe. Recipe #1: Tempeh Bacon Shiitake Jalapeno Stuffing Directions: 1. Recipe #2: Butternut Tangerine Pecan Stuffing Directions: 1. Recipe #3: Apple Sage 'Sausage' Chestnut Stuffing Directions: 1.
Farro and roasted red pepper salad I Ottolenghi recipes
This ancient variety of wheat, when accompanied by shamelessly bold flavours, has a unique nuttiness and a great texture. It deserves its healthy credentials, too, because some people who are intolerant to wheat can eat farro. Farro is sold whole, semi-pearled, pearled, which determines the time it will take to cook (anywhere between 15 minutes and an hour). When done, it should be tender but retain a real bite. If you can't get farro, use pearl barley and you'll still end up with a highly satisfying result. Thanks to Claudine Boulstridge. Method Put the farro in a pot of boiling water and simmer until just tender. Meanwhile, prepare the peppers. Whisk all the dressing ingredients in a bowl and set aside. Put the farro in a big bowl and add the peppers, olives, oregano, spring onion and most of the feta.
Roasted Tomato Soup Recipe | Tyler Florence | Food Network
Preheat oven to 450 degrees F. Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Wash and dry basil leaves, if using, and add to the pot.
Peruvian Quinoa Salad | A gift from the stars
Step out under the sky tonight and scan the heavens. Seek out a star, winking in the darkness, livelier than all the rest. This, my friends, is the proud, playful star-sister who brought quinoa to South America. Legend has it that, long before hip, suburban health food stores stocked this comma-shaped seed, the Aymara people* of the Andes were given the gift of quinoa. “An Aymara Village on Lake Titicaca, Peru.” “Atacameños y Aymaras” (1874) It was the Aymara’s first harvest, near Lake Titicaca. The young man hid behind some bushes and waited. In those days humans could speak to the stars. Clang, clang, clang. The sound shook the still night air, startling the women. Entranced by this vision, the young man forgot about his potatoes; his only thought was to set eyes on the remarkable star-sister again. And this is exactly what the bird did. View of the Andes highlands (this section in Chile). All was well. A true gift from the stars. “Huandoy Mountain, Peru.” by Clarquitecto. Yes. Nope. She.
Creamy Broccoli Soup
Scalloped Potatoes
This post may contain affiliate links. Please read my disclosure policy. My favorite cheesy, creamy, garlicky, always-delicious scalloped potatoes recipe. Anyone else out there still have yet to plan your menu for Easter Sunday this coming weekend? Well, good news: 1) you’re not alone and 2) I’ve gotcha covered! We have all sorts of delicious recipes here on our Easter section of the blog that are sure to please a crowd. But the other non-negotiable for me each Easter, Christmas, Thanksgiving and — let’s be real — any night of the year that I’m craving some creamy, garlicky, cheesy comfort food? Scalloped potatoes Specifically, these scalloped potatoes. Scalloped Potatoes Recipe | 1-Minute Video Scalloped Potatoes Ingredients: The ingredients to make this classic scalloped potatoes recipe are pretty simple. Yukon gold potatoes: I prefer these to Russets because of their nice creamy texture and buttery flavor. How To Make Scalloped Potatoes: To make this scalloped potatoes recipe, simply… Print
Easy Gazpacho Recipe
Beat the heat with this easy gazpacho recipe! Made with summer veggies, vinegar, and olive oil, this cool soup is rich, tangy, and refreshing. It’s no secret that I love gazpacho. If you’re not familiar with gazpacho, it’s a chilled soup that originated in Andalucía, Spain. Gazpacho Recipe Ingredients As I mentioned above, bread is often used as a thickener in Andalusian gazpacho. Tomatoes – Any variety of tomatoes will work well here. Find the complete recipe with measurements below. Best Gazpacho Recipe Tips Good tomatoes are gold. Serving Suggestions You can serve this gazpacho recipe two ways: in a glass or in a bowl. Round out the meal with good crusty bread, socca, or avocado toast. More Favorite Tomato Recipes If you love this gazpacho recipe, try one of these summer tomato recipes next: Gazpacho Prep Time: 10 mins Chilling Time: 2 hrs Serves 4 to 6 This gazpacho recipe is super easy to make - just blend and chill!
Instant Pot Carrot Ginger Soup - Stress Baking
This carrot ginger soup makes for an easy, healthy and heartwarming winter dish – it’s creamy with a subtle spicy kick of ginger, gluten free, dairy free, sugar free and perfect for those on a paleo diet. Includes directions for making in an Instant Pot (aff link) as well as on your stove top. Even better, it will be ready in 30 minutes! Add it to your list of favorite soups. If you’re here because it’s the new year and you’re seeking out healthier recipes to detox a bit from the holidays… is anything different now that we’re in the future? Did anyone wake up to a pile of unexpected puppies or a government that’s suddenly decided that we can all get along? Pretty sure none of that happened, but let me know if I’m wrong. Like most people, I like to think of January 1st of each year as a fresh start. Maybe you’re starting a new diet, or you’re going to a new gym, or if you’re me you’re using a new budgeting and financial planning app that you’re pretty jazzed about. … I’m really boring.
Instant Pot Black Beans - Detoxinista
This post may contain affiliate links. Please read my disclosure and privacy policy. Today we’re making perfect Instant Pot Black Beans, using soaked or un-soaked beans. Cooking dry beans in the pressure cooker is faster and easier than cooking them on the stove top, because the process is almost entirely hands-off! Is it Safe to Cook Dry Beans in a Pressure Cooker? I’ve been intimidated by cooking my own beans from scratch in the past, possibly because I remember reading that it’s a bad idea to cook dried red beans in a slow cooker. Luckily, that’s not a worry with the Instant Pot, as it does reach a high cooking temperature. Still, you can stay on the safe side by making sure your beans are fully cooked. How Long Does it Take to Cook Black Beans in the Pressure Cooker? I’ve tested this cooking time for several years now, and have learned that the Instant Pot cooking time will vary slightly by how fresh or old the dry beans are. Here are the cooking times I use: Good news! How to Use Them
