Sweet Potato Pancakes with Caviar and Crème Fraîche recipe on Food52.com. Cooking is more fun with friends.
Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community. Lasagna Cupcakes recipe. Cupcakes are coming in all shapes and sizes these days but seriously…Lasagna Cupcakes?
Is that even possible? It is! These Lasagna Cupcakes are easily made using all of the same ingredients in your classic lasagna with layers of meat, three types of cheeses, and pasta. Usually lasagna looks like a big gooey mess, but when it’s in cupcake form it looks elegant and refined. Wonton wrappers are used as the pasta element in this lasagna, eliminating the nightmare and logistics of trying to make pasta noodles cupcake sized. Wonton wrappers are fresh little sheets of pasta that are perfectly sized for these lasagna cupcakes and because of their thinness, they cook up super fast.
Next, assemble layers of pasta, cheese, meat, and sauce in the muffin tins to make your lasagna cupcakes. I don’t know about your family, but in my family when we eat lasagna, we all fight over the corners of the pan because of the crispy and chewy texture. Or, for more great ideas, try these vegetarian recipes. How To Make Cauliflower Rice or Couscous. Ok, I don't say this very often, but friends, cauliflower "couscous" or "rice" is mind-blowing.
Zero exaggeration. It's light and fluffy. It takes five minutes to make. It can replace couscous or rice in any dish, hot or cold, side dish or otherwise. Talk about a food crush. Don't wait a second more: here's a step-by-step recipe that shows how you can make cauliflower rice, too. I admit to a fair amount of skepticism when I first heard about cauliflower rice and couscous from my paleo and grain-free friends. Well, I should get a slap on the wrist for this one. Cauliflower couscous is surprisingly grain-like. You make this copycat couscous by pulsing cauliflower florets in a food processor (or grating them on a box grater) until they've broken down into tiny granules.
Quickly cooked in a little butter or olive oil on the stove top, the couscous becomes softer and more tender. Previous image Next image Start with one head of cauliflower, any size. Lentil Mushroom Walnut Balls with Cranberry-Pear Sauce. This was supposed to be today’s post: The pie had other plans.
Easy as pie? Crispy Quinoa Cakes (Vegan, Gluten-Free, Nut-Free) August 13, 2014Angela (Oh She Glows) All I can say is thank goodness I banked a few recipe posts earlier this summer because my inspiration has been pretty dismal during this kitchen reno.
Combine that with the dreaded 3rd tri “preggo brain”, and my recipe mojo just isn’t flowing like it normally does. Then there was that disaster of a crock pot recipe I made on the weekend for Eric’s birthday. The pot is still soaking in the laundry tub because when you mess up a slow cooker recipe, you pay the price. I might have to chisel it out. For those of you who can’t tolerate beans you will be happy to know these veggie cakes don’t have a bean in sight.
Yield1 dozen cakes Prep Time Cook time Total Time Ingredients: Directions: Preheat oven to 400°F. Gena’s Hemp Seed Tabouli. Don’t you love when you come across a recipe and it’s made in a way that has never occurred to you before?
Culinary discoveries are one of my favourite things about vegan food creation. Before I started experimenting with a plant-based diet, I had no idea there were so many exciting ways to change up traditional animal-based recipes. Almonds make milk? Coconut Cream makes whipped cream? Avocados make chocolate pudding? Almost 6 years later, I’m still discovering new twists on classic recipes and often find they taste even better than the real thing. One such talented blogger who has become a dear friend over the years is Gena Hamshaw from the blog, Choosing Raw. Case in point: This Hemp Seed Tabouli straight from Gena’s new cookbook, Choosing Raw: Making Raw Foods Part of the Way You Eat.
Rather than using bulgur in her tabouli recipe, Gena uses hulled hemp seeds. Yield4 servings Prep Time Cook time0 Minutes Total Time Ingredients: Directions: Crispy Smashed Potatoes with Avocado Garlic Aioli. October 15, 2014Angela (Oh She Glows) Meet our new favourite side dish.
Yukon Gold potatoes are boiled, smashed, roasted until crispy, and then topped with a decadent, yet heart-healthy, avocado garlic aioli. Be still my heart. In the spirit of new beginnings for our little family of three, I decided to add something new to my Thanksgiving repertoire this year. Eric and I polished off the first batch all on our own…no regrets! Here’s a quick visual how-to… These are incredibly easy to make, yet taste like something from a high-end restaurant.