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Vegetarian Chili
Roasted Garlic Miso Soup with Greens (Vegan)
Tandoori Chickpea Stuffed Sweet Potatoes with Tahini Lime Drizzle
5 Ingredient Chocolate Dipped Peanut Butter Cookies
Savoury Cheesecake | Gluten-Free Recipe

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LATEST

Vegetarian Chili

Vegetarian Chili

April 28, 2020April 28, 2020 Food Trend Mag 0

Makes 10 servings Ingredients 1 lb/454 g dried black beans salt, as needed 2 fl oz/60 ml olive oil 8

Roasted Garlic Miso Soup with Greens (Vegan)

Roasted Garlic Miso Soup with Greens (Vegan)

January 16, 2020January 16, 2020 Food Trend Mag 0

Tandoori Chickpea Stuffed Sweet Potatoes with Tahini Lime Drizzle

Tandoori Chickpea Stuffed Sweet Potatoes with Tahini Lime Drizzle

January 16, 2020January 16, 2020 Food Trend Mag 0

5 Ingredient Chocolate Dipped Peanut Butter Cookies

5 Ingredient Chocolate Dipped Peanut Butter Cookies

January 16, 2020January 16, 2020 Food Trend Mag 0

Savoury Cheesecake | Gluten-Free Recipe

Savoury Cheesecake | Gluten-Free Recipe

January 16, 2020January 16, 2020 Food Trend Mag 0

Visit our web site for Healthy Vegetarian Chili Re

Visit our web site for Healthy Vegetarian Chili Recipe
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(Lin in Bio) | Brad Makes Cured Egg Yolks | It's A

(Lin in Bio) | Brad Makes Cured Egg Yolks | It's Alive | By: @bonappetitmag
@brad_leone —
Bon Appétit’s Brad Leone is back for episode 61 of It's Alive, and this time he's making cured egg yolks. Learn how to cure chicken and duck eggs in your own custom salt, sugar, and spice mixture, and then watch Brad take it to the next level when he acquires a giant ostrich egg. Will the yolk survive intact? Will Claire ever teach him how to pronounce the word "excavate?"

By: @bonappetitmag (Link in Bio!) Breakfast oyster

By: @bonappetitmag (Link in Bio!)
Breakfast oysters, vats of cafe au lait, and LOTS of butter? Yep, that’s breakfast at @balthazarny. And @alex_delany tried it ALL, because he’s back with “One of Everything”! Watch him and special guest @csaffitz (!!!) try all of the things on Balthazar’s breakfast menu at the link in our bio.
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Creamy Cashew Indian Butter Paneer By: @halfbakedh

Creamy Cashew Indian Butter Paneer
By: @halfbakedharvest
INGREDIENTS
2 tablespoons coconut oil or ghee or butter
8 ounces paneer cheese cubed
1 (14 ounce) can coconut milk lite or regular
3/4 cup roasted cashews
1 (6 ounce) tomato paste can
1/4 cup greek yogurt or 1/4 cup more coconut milk for vegans
1/2 a small sweet onion diced
2 cloves garlic minced or grated
1 tablespoon fresh ginger grated
2 teaspoons spicy curry powder
1-2 teaspoons thai red curry paste I used 2
1-2 tablespoons garam masala I used 1
1/2 teaspoon turmeric
1 teaspoon cayenne pepper or to taste
1/4 teaspoon salt
1 teaspoon saffron optional
1-2 cup broccoli florets
chopped cilantro for topping
steamed rice for serving
fresh naan for serving
INSTRUCTIONS
Heat a large skillet over medium heat and add 1 tablespoon coconut oil (or ghee). Once hot, add the cubed paneer in batches and cook about 2 minutes per side or until crisp. Remove from the heat and drain on paper towels. Repeat with any remaining paneer. Reserve the skillet and set the paneer aside.*
To a food processor or high powered blender, add the cashews and coconut milk. Blend on high until completely smooth and silky, about 3-4 minutes. Add the tomato paste, yogurt and 1/2 cup water. Blend until smooth. Set aside.
To the same skillet you fried the paneer, add the remaining tablespoon of oil. Once hot, add the onion, garlic and ginger, cook about 5-8 minutes or until the onion is soft and lightly caramelized. Add the curry powder, thai red curry paste, garam masala, turmeric, cayenne and salt. Cook one minute and then stir in the cashew/coconut mixture. Bring the sauce to a gentle boil and if it seems too thick for your liking, stir in water or coconut milk to thin. Once the sauce is at your desired consistency, stir in the crispy paneer and saffron if using. Add the broccoli and cook until warmed through and the sauce thickened slightly, about 5 minutes. Remove from the heat and serve over a bed of hot rice sprinkled with chopped cilantro. And don't forget the naan for dipping!

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Roasted Beet & Carrot Lentil Salad with Feta, Yogu

Roasted Beet & Carrot Lentil Salad with Feta, Yogurt & Dill
By: @the_bojon_gourmet
Ingredients
1 1/2 cups (200 g) French green lentils, rinsed and picked over
1 small yellow onion, quartered
1 large bay leaf
fine sea salt
freshly ground black pepper
1 bunch beets (any color, or a combination), scrubbed, trimmed, and cut into eighths
1 bunch carrots, scrubbed, trimmed, halved lengthwise (if small) or cut into 1/2-inch slices (if large)
3 tablespoons (45 ml) olive oil, more as needed
1 cup (235 ml) plain full-fat yogurt
1 large clove garlic, put through a press or minced
1 tablespoon (15 ml) fresh lemon juice, more as needed
1/4 cup parsley, chopped, plus more for garnish
1/4 cup dill, chopped, plus more for garnish
~4 ounces feta cheese, crumbled
1/2 cup (70 g) toasted almonds, coarsely chopped if whole
Instructions
Position a rack in the center of the oven and preheat to 425ºF.
Place the lentils in a medium saucepan, cover with 3 inches of water, and add the onion and bay leaf. Place over high heat, bring to a boil, then reduce the heat to low and simmer until the lentils are tender but still holding a shape, 20 to 30 minutes. Add 1 teaspoon salt toward the end of the cooking time, and more water if needed. Drain the lentils and discard the onion and bay leaf.
Meanwhile, toss the beets and carrots with 2 tablespoons of the olive oil and 1/2 teaspoon each salt and pepper. Roast in the oven until browned and tender, tossing them halfway through cooking, 25 to 30 minutes.
In a small bowl, whisk together the yogurt, garlic, lemon juice, chopped parsley and dill, 1/4 teaspoon salt, and the remaining 1 tablespoon olive oil.
When ready to serve, toss the lentils with a drizzle of olive oil, a good squeeze of lemon, and (if needed) salt and pepper to taste. Place the lentils on a large platter (or divide among 4 plates or shallow bowl) and top with the roasted vegetables, feta, extra herbs, and almonds. Drizzle with the yogurt sauce and pass extra sauce at the table. Serve warm or at room temperature.

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Easy and crispy vegetarian Spring Rolls By: @salte

Easy and crispy vegetarian Spring Rolls
By: @salted_mint
Ingredients
For the Spring Rolls
2 Tablespoons sesame oil
1 thumb size piece of ginger minced
2 cloves garlic minced
2 small bags mixed stir fry vegetables
1/2 cup chopped cilantro
1 Tablespoon Chinese 5 Spice
1 teaspoon chilli flakes
12 spring roll wrappers or use phyllo
1 egg beaten (for sealing the pastry)
For the Dip
1 Tablespoon sweet soy sauce Kecap Manis
1 Tablespoon soy sauce
1 Tablespoon Sriracha
1 Tablespoon water optional
To Serve
Brown rice or noddles
Chopped peanuts
chopped cilantro

Instructions
In a non stick frying pan heat the sesame oil over a medium heat. Once the oil is hot add the ginger and garlic. Sweat for 2 minutes and add the stir fry veggies and the Chinese 5 Spice. Heat until the veggies are soft and cooked through.
Once the veggies are cooked through leave to cool slightly.
Work with the spring roll wrappers one at a time. Leave the remaining wrappers in some damp paper towel as they dry out very quickly. Use this method when working with phyllo dough as well.
Lay the wrapper out in front of you in a diamond shape. About 3 inches from the corner of the wrapper, place 2-3 tablespoons of the cooled filling. Brush the edge of the wrapper with beaten egg wash. Fold the corner over the filling keeping the wrapper tight.
Fold in the sides of the wrapper, so that it now looks like an envelope. Brush the top corner with the egg wash and roll all the way up making a tight spring roll.
To bake the spring rolls: Pre heat the oven to 350f or 170c. Brush the egg rolls with some olive oil and bake in the oven for about 20 minutes. Until the pastry wrappers are golden and crispy and the filling is hot.
To fry the spring rolls: Fill a deep sauce pan 1/2 full with oil. Heat the oil to 190c. See notes.
Fry the rolls until they are deep golden and the filling is hot.
Serve them with rice or noodles.
To Make the dipping sauce, place all the ingredients in a bowl and whisk

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Mushroom quiche with foraged garlic mustard By: @t

Mushroom quiche with foraged garlic mustard
By: @twiggstudios
pastry

200g plain flour
110g unsalted butter
2 egg yolks
cold water
pinch of salt
tbsp. chopped chives
in a food processor add the butter and flour and pulse until it resembles bread crumbs, then add the chives and salt and yolks and pulse together, you may need to add a tsp or two of cold water too until it comes together, tip out onto the work top and fold together into a ball, cover with cling film and let rest in the fridge for 25 minutes.

preheat the oven to 180c 350f

roll out and place the pastry into a tart dish, cut off the excess pastry and then place a layer of baking paper and fill with baking beans and bake for 15 minutes, then remove the paper and beans and bake for a further 10 minutes.

for filling

7 quails eggs or 3 chicken eggs
250ml crème fraiche
selection or woodland mushrooms, like king oyster ect.
handful of chives
handful of kale
3 tbsp. pine nuts
1 large banana shallot
2 cloves of smoked garlic (or normal)
3 small leaves from a garlic mustard plant or 1 large leaf (optional)
salt and pepper
cheddar cheese grated
chop the shallot and fry it in a pan with a tsp of brown sugar and a tsp of balsamic vinegar until caramelised, then add the chopped mushrooms, chopped galic, kale and pine nuts (garlic mustard leaves if using and fry for a few minutes. then add the salt and pepper and mix it, then spread into the tart shell with some grated cheddar (a small handful). in a bowl mix the creme fraiche and eggs together then pour over the top and sprinkle some more cheese, I reserved some of the nice shaped mushrooms for the top.

bake for about 25 30 minutes or until the edges are set.

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Chipotle Braised Chicken Nachos By: @halfbakedharv

Chipotle Braised Chicken Nachos
By: @halfbakedharvest
INGREDIENTS
2 tablespoons extra virgin olive oil
1 pound boneless skinless chicken breasts
2 cloves garlic, minced or grated
1-2 chipotle peppers in adobo, chopped, use more or less to your taste
2 teaspoons smoked paprika
1 tablespoon honey
kosher salt
1/2 cup hard cider or your favorite beer
1 cup red enchilada sauce
1 large bag tortilla chips
1 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
AVOCADO SALSA
1 avocado, diced
1 jalapeño, seeded and chopped
juice of 1 lime
1/4 cup fresh cilantro, chopped
kosher salt
INSTRUCTIONS
1. In a medium bowl, combine the chicken, 1 tablespoon olive oil, garlic, chipotle peppers, paprika, honey, and a pinch of salt. Toss well to combine, making sure all the chicken gets coated in seasonings.

2. Heat the remaining olive oil in a large brasier or dutch oven over medium high heat. When the oil shimmers, add the chicken and sear on both sides, about 2-4 minutes per side. Reduce the heat to low and pour in the beer and 1/2 cup enchilada sauce, partially cover and simmer for 15-20 minutes or until the chicken is tender and cooked through.

3. Shred the chicken with 2 forks and continue to cook another 5 minutes or until the sauce thickens around the chicken. If desired, add the remaining 1/4 cup enchilada sauce. Remove from the heat.
4. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
5. To assemble, layer the chips, chicken, and cheeses on the prepared baking sheet in an even layer, being sure to not over crowd the pan. Transfer to the oven and bake for 10 minutes or until the cheese is melted.
6. Meanwhile, make the avocado salsa. In a medium bowl, combine all ingredients.
7. Top the nachos with the avocado salsa. Serve immediately. Enjoy!
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Cajun Corn Chowder By: @gimmesomeoven INGREDIENTS

Cajun Corn Chowder
By: @gimmesomeoven
INGREDIENTS
1 tablespoon olive oil
1 medium white onion, peeled and diced
1 green bell pepper, cored and diced
2 ribs celery, diced
4 cloves garlic, peeled and minced
6 cups vegetable stock
1 1/2 pounds Yukon gold potatoes, diced into 1/2-inch cubes
1 (14-ounce) bag frozen corn (or you could also use canned whole-kernel corn)
1 cup red lentils*, rinsed and picked over
2 tablespoons Cajun seasoning (or more/less to taste)
1 teaspoon dried thyme
1 teaspoon salt
1 (14-ounce) can coconut milk
optional toppings: chopped green onions or chives, bacon, or oyster crackers, etc.
INSTRUCTIONS
Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add bell pepper, celery and garlic, and continue sautéing for 5 more minutes, stirring occasionally.
Add vegetable stock, potatoes, corn, lentils Cajun seasoning, thyme and salt. Stir to combine.
Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover, and cook for 10-15 more minutes, stirring occasionally, until the potatoes and lentils are tender.
Stir in the coconut milk until combined. Taste and season with additional salt and/or Cajun seasoning if needed.
Serve warm, garnished with your desired toppings. Or refrigerate soup in sealed containers for up to 3 days, or freeze for up to 3 months.

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RECIPES

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Vegetarian Chili

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