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Sweet Potato Hummus Recipe. The BEST Vegan Garlic Bread — LoveWildLiveFree. The BEST Vegan Garlic Bread Make this bread a few minutes before you're ready to serve, as it is best served warm and fresh from the oven.

The BEST Vegan Garlic Bread — LoveWildLiveFree

Ingredients 1 loaf of bread 1 large clove of garlic, minced 2 to 3 tbsp Extra Virgin Olive Oil Nutritional Yeast, to taste Pink Himalayan Salt, to taste (use organic ingredients) Instructions. Chou et pommes de terre à l'étouffée [touffer li chou] Fully-Loaded Spring Samosas with Sweet n’ Spicy Mint Chutney. Most people would consider laziness an undesirable trait.

Fully-Loaded Spring Samosas with Sweet n’ Spicy Mint Chutney

People like parents. Teachers. Bosses. But you know what? Sometimes great things are born out of laziness. When I decided that I wanted to make samosas this week, the one thing stopping me was the dough. Using rice paper to wrap a deliciously spiced Indian-style filling not only eliminates gluten, but also the need to deep fry. Deep-frying: deeply troublingI did a fun little experiment today and looked up “the healthiest oils for deep frying” online. But why is deep-frying so not-good-for-you? If you are going to be doing any deep-frying or sautéing at high heat, remember to use a high-temperature stable cooking fat, such as coconut oil or ghee (clarified butter). Horseradish Hash Browns recipe on Cooking is more fun with friends.

Horseradish Hash Browns recipe on

Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up. Roasted New Potatoes with Spring Herb Pesto. Carrots, Watercress, and Chickpeas with The Greenest Tahini Sauce. Suspiciously Delicious Cabbage recipe on Food52. Author Notes: I cook a lot of cabbage during the winter months - there aren't too many other options for greens if you're trying hard to go with local produce!

Suspiciously Delicious Cabbage recipe on Food52

Most often I cook traditional recipes I learned from my mom, but you've got to switch it up sometimes. This was an experiment based very, very loosely off of a kale recipe I was intrigued by (though looking back at the kale recipe now, it's actually totally different, oh well). When we were eating it with dinner my husband exclaimed, "what did you put in this cabbage?! It's suspiciously delicious. Is it actually meat or something? " Food52 Review: With a recipe title like this one, expectations are bound to be high. Serves 4-6 Your Best Vegetarian Holiday Side Contest Finalist!

Popular on Food52 and Provisions Tags: cabbage, cream, Side Dishes, Vegetarian. Lentils and Basmati with Tamarind, Coconut, Cilantro and Black Caraway recipe on Food52. Author Notes: About a month ago, I took a wonderful Vegetarian Indian cooking class.

Lentils and Basmati with Tamarind, Coconut, Cilantro and Black Caraway recipe on Food52

Everything we made – Lentil Sambar, Vegetable Buriyani, Potato Curry, Tomato Chutney – was delicious, but the dish that knocked my socks off in terms of subtle, yet amazing flavor was a simple Mung bean salad with lemon, coconut cilantro, black mustard and curry leaf. Here is my version, using du Puy lentils (the mung beans still had a bite to them so I wanted to use a lentil that held its shape) and basmati rice for a complete protein. I have kept the coconut and cilantro but changed up the tempered dressing using tamarind paste and black caraway seeds for sour and nutty notes that complement the cilantro and coconut. Cold Weather Recipe: Grown-Up Tater-Tots Recipes from The Kitchn. It’s hard to say nice things about Chicago in the winter.

Cold Weather Recipe: Grown-Up Tater-Tots Recipes from The Kitchn

It’s cold. Like really cold. And it can leave you feeling cooped up and crazy. But the one undeniably wonderful thing about the endless frosty days is the nostalgia it brings. The memories of warming up over a snack — hard earned after a long day sledding (or just some heavy-duty reading in PJs) — gives you a way to escape the claustrophobia and find some inspiration in the kitchen.

And for us, there's just one way to do this: Grown-up tater tots with hot cocoa and homemade marshmallows. Of all our fondly remembered childhood snacks, tater tots and hot cocoa are our mutual favorites. The savory roasted potatoes takes the saccharine edge off of a steaming cup of marshmallowy chocolate, while the creamy cocoa preps your palate for the tots’ cozy, carby crunch.

Vegetarian Side-dishes and the earliest of Spring. One of my favorite meals, is one consisting entirely of vegetarian “side dishes.” Such was our meal this Saturday when we had the Duskwind Farm folks over. Its all pretty simple stuff, but with one bonus, that morning I saw t hat there were Daylilies shooting out of the ground as well as some onions from last year… Miracle of miracles. Anyways here are some recipes and photos of the day. Polenta with Cheddar cheese and daylilies Polenta is very easy to make, it takes a bit of time, and sometimes there are hot splashes of burning cornmeal… but its worth it. 4 cups water (or other liquid – stock)1 cup polenta1 cup milk1 cup cheddar cheesesalt2 Tablespoons butter Bring salted water to a boil. Put your polenta on before you do any of your other cooking for the day, as it takes a good hour to cook.