Drop That Burger! Who Said Vegetarians Can't Barbecue? The following is adapted from an article by Priyanka Naik of ChefPriyanka.com. Whoever said that vegetarians and vegans can’t BBQ is in for a surprise! Here is a healthy, creative, delicious, and vegan Indian summertime recipe. Vegetable kebabs are part of contemporary Indian cuisine and are derived from “tandoori”-style foods: breads, veggies, and meats that are marinated and cooked in a tandoor oven, often without skewers. Hariyali Marinade 2-3 small green chilies, chopped 1/2 bunch cilantro, washed and finely chopped 1-inch piece of fresh ginger 2 cloves garlic, chopped Salt Coarse black pepper 1 tsp. cumin powder 1-2 Tbsp. water Extra virgin olive oil Juice of 1/2 lemon 1/4 cup plain soy yogurt 1/4 cup soy milk Dash of sugar First, prepare the marinade: Place the chilies, cilantro, ginger, garlic, salt, pepper, cumin powder, and 1 tablespoonful of water in a blender. To Cook Kebabs on a Grill Turn the grill on high. To Cook Kebabs in an Oven Preheat the oven to 400º to 450ºF.
QUINOA FALAFELS WITH TAHINI SAUCE 1 English Cucumber, cut in matchsticks 1. In a small saucepan, bring 1 cup water to a boil. Add quinoa, cover, and reduce heat to low. 2. 3. 4. 5. No-Noodle Zucchini Lasagna By food contributor Whitney of Eat Sleep Cuddle. Read more about my talented group of contributors right here. Lasagna was always a family favorite of ours growing up, and my husband & I both fell in love with this version of my Mom’s recipe that I made last week, using zucchini instead of lasagna noodles! Note: Don’t fill your baking dish too high with the layers. Unbelievably Easy Roast Beef | The Crepes of Wrath I present to you all a Christmas roast. It’s the perfect holiday meal. This roast beef is rich and flavorful, while still very buttery and tender without actually using any butter! Happy Holidays! Look at how simple those ingredients are! Cover a baking sheet with foil, then place a cooling rack over top. Make the garlic into a paste. Continue to press down on the garlic with the side of your knife until it starts to form a paste. I know this is a terrible picture, but it should be as smooth as possible. Mix the garlic together with the pepper, oregano, basil, and crushed red pepper flakes. Rub the roast with olive oil then rub with the herb and garlic mixture. Heat the remaining oil in a medium pan and add the roast, browning on each side for 3-4 minutes. Allow to rest for 5-8 minutes before slicing. Slice thinly and enjoy with some vegetables, potatoes, or crusty bread. Unbelievably Easy Roast Beef Cook time: Total time: Serves: 6
Salem Oregon Restaurants | Best Little Roadhouse Restaurant chickpea, cauliflower + Old Bay veggie burgers w/ vegan cashew lemon mayo My little neighbourhood is small and chatty. I was pulling out dandelions in my front yard when an older man that lives a few houses down came right over in his bare feet and joked that I was wasting my time before he introduced himself. It is pretty hard to keep up with those little suckers, but! John reminded me that they are edible, because he’s seen some of the “little old Italian ladies” cooking them up with garlic and whatnot. “What do they call it again…?” he asked. So I finished up the little weeding session and poured myself an ice cold glass of water with a squeeze of lime, perched at my living room window for a minute. I think makin’ it better is almost always contagious if approached with warmth and casual grace. It’s those shiny bits of the everyday that make some of the more elusive, heavy-with-life things seem within reach. So as usual, plant-heavy meal preparation is the small focus strategy that reigns supreme. assembly etc.! Make the cashew lemon mayo.
SMOKY BEET BURGERS We are leaving for our trip in just over a week! I am so pumped. The anticipation is half the fun for me. In the spirit of leaving, I have been trying to use up the food we have so nothing goes to waste. I came across this recipe in an early copy of The New Persian Kitchen than comes out in a few weeks. SMOKY BEET BURGERS // Makes 8 Recipe barely adapted from The New Persian Kitchen by Louisa Shafia I wanted to provide the recipe as written in the book, but I will make a few notes here as well as in the directions. 3 T. grapeseed/extra virgin olive oil1 yellow onion, very roughly chopped1 cup walnuts1/2 cup golden raisins1 cup grated beets3 cloves garlic, smashed2 tsp. sweet smoked paprika1 tsp. salt1 tsp. pepper1/2 cup cooked green lentils1 egg2 cups cooked short grain brown (or white) rice// feta spread //1 cup/ 8 oz. feta cheese1/4 cup whole milk greek yogurtsqueeze of lemon juice1/4 cup chopped cilantrofew grinds fresh ground pepper Heat the oil over medium heat in a large sauté pan.
Zucchini Spaghetti (Zoodles!) & Meatballs Look: Zoodles ‘n Meatballs! This is all thanks to my julienne peeler. It makes me want to make noodles out of every vegetable in my crisper! Here’s what I gathered to make zucchini noodles for 4 people: 6 zucchiniKosher saltFreshly ground pepper Here’s how I made it: I washed the zucchini… …and cut a thin slice off the bottom of each one so they wouldn’t roll around on the cutting board. Then, I placed the zucchini flat-side down on the cutting board and went to town with the julienne peeler. UPDATE: A julienne peeler ain’t the only game in town anymore, folks. This thing is pretty darn efficient at cranking out a ton of zoodles in no time flat—and the kids love taking turns with it, too. Either way you slice it (har, har!) You can always quickly stir-fry ‘em… But today, I placed the noodles in a covered microwave safe dish… …and nuked them on high for about 2 minutes. I watched them closely so I wouldn’t overcook them. See?
Baked Wonton Tacos When I was a little kid, around every New Year’s, my mom and grandma would sit down and make Mandu {Korean version of potstickers or wontons} all day to make Teokguk {Korean version of wonton soup} and I’d just sit with them trying to help out. I remember trying to help out making my own Mandu, though not really successfully. Then my mom and grandma made their own mandu skins from scratch… And now… how grateful I am that I can get premade mandu skins so easily… although I think I should try and make my own skins sometime… It’s definitely on my to-do list. But until then, these premade wonton skins would do. When I saw that you can use wonton skins to make little tacos, I immediately experimented with the idea. I added ingredients that I love, like cilantro and avocado slices… So refreshing and delicious. Boil one chicken breast (boneless and skinless) until fully cooked. Shred the chicken using two forks. Add chopped cilantro leaves (1 TBS). Add cheese (2 TBS) to the chicken mixture.