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brunchbinch · 6 months

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Red beans and rice (vegan)

#red beans and rice #red beans and rice recipe #vegan red beans and rice #vegan red beans and rice recipe #red beans #rice #vegan #vegan recipe #vegetarian #vegetarian recipe #plant based #plant based recipes #dinner #dinner recipes #food #food blog #recipe #dinner ideas

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beths-favourite-recipes · 1 year

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3 Best Dumpling Recipes (Chicken, Vegetarian, Pork)

#dumpling #dumplings #chicken #meat #poultry #pork #vegetable #vegetables #vegetarian #vegetarian recipe #vegetarian recipes #miscellaneous #miscellaneous recipes

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tastesoftamriel · 1 year

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Hackle-lo and Scuttle Curry

One of the Telvanni Peninsula's most famous dishes, this simple, mild curry of hackle-lo and firm scuttle is delightfully rich and flavourful, yet simultaneously mild and balanced. Serve with wickwheat flatbread or steamed saltrice. Suitable for vegetarians! For a vegan version, replace paneer with tofu, and butter with coconut oil.

You will need:

225g paneer, cut into generous cubes (Indian cottage cheese CANNOT be substituted with regular cottage cheese! If you can't find paneer, use tofu or fresh mozzarella)

125g baby spinach

2 onions, finely diced

2 tbsp concentrated tomato purée

3 tbsp unsalted, unroasted cashews

1 tsp ginger paste

5 cloves garlic, minced

2-3 green chilis, sliced (like finger chilis or even fresh jalapeños), optional if you prefer it mild

1/2 tsp garam masala

2 cloves

2 cardamom pods, crushed lightly

1 tsp cumin

1 tbsp cinnamon

2 tbsp sugar

175ml water

2 tbsp butter

Coconut oil or vegetable oil

Salt and pepper, to taste

Cream, to serve (optional)

Method:

Combine the cloves, cardamom, cumin, and cinnamon in a pot, and gently cook on low heat with the butter and 1 tbsp coconut oil to release the aroma.

Toss in half the onions and fry until golden brown. Add the ginger paste and minced garlic, and continue to fry until they release their aroma. Add the tomato purée, salt and pepper, sugar, and garam masala. Continue stirring until well combined, then remove from heat, add the water, and purée until smooth with a blender or immersion blender. Set aside.

In a wok or large pot, fry the rest of the onions and chilis until glossy and aromatic. Add the spinach, and gently stir fry until the spinach has wilted and released most of its water. The spinach should still be green and not overcooked.

Transfer to a blender or use an immersion blender once again. Add the cashews. Purée until smooth and transfer to a bowl.

Put the tomato purée mix back on the heat and bring to a gentle bubble, then immediately remove from the heat and add the spinach purée. Stir until totally incorporated. Throw in your paneer and gently stir until well coated in curry.

Serve hot immediately, with either basmati rice or naan/roti on the side. Drizzle with cream to serve, if desired.

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vegan-nom-noms · 18 days

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Pan Seared Tofu With Homemade Chili Oil

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chefcarolb · 9 months

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This savory Greek-inspired zucchini quiche recipe is a tasty way to use an abundance of summer zucchini! Delicately-flavored zucchini pairs perfectly with tangy feta cheese and fresh dill--all nestled in a smooth, creamy ricotta custard and delightfully crispy brown rice crust.

#cooking #food #recipe #chefblr #fromachefskitchen #chef #vegetables #kitchen #zucchini #quiche #zucchini recipe #vegetarian #vegetarian recipe

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najia-cooks · 1 year

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[ID: First image shows four small, circular pastries with x-shaped vents piled on a plate. Second image shows one of the pastries broken open to reveal ground beef, black raisins, and bits of olive and tomato. End ID.]

Bakery-style pastelitos de carne (Cuban stuffed pastries)

Pastelitos de carne are Cuban pastries stuffed with picadillo—a sweet-and-savory filling made from ground beef, olives, raisins, and sometimes potatoes. This recipe uses a sofrito of minced onion, bell pepper, garlic, tomato, and spices to provide an intensely flavorful base for the picadillo filling.

Homemade versions of pastelitos de carne often use rough pastry to encase their filling in large pasty- or turnover-style shapes. This recipe, on the other hand, is based off of a common style of pastelitos sold in Cuban bakeries—bite-sized bits of picadillo encased in flaky, tender puff pastry that is brushed in sugar syrup after baking to enhance the savoury-sweetness of the filling.

Recipe under the cut!

Patreon | Tip jar

INGREDIENTS:

For the dish:

1 batch of puff pastry

6 Tbsp (1/4 cup + 2 Tbsp) fine textured vegetable protein (TVP)

1/2 cup vegetarian ‘beef’ broth from concentrate, divided—or substitute vegetable broth + 2 tsp dark soy sauce

5 Tbsp extra virgin olive oil, divided

1/2 small yellow onion, minced

1/2 small green bell pepper, minced

1 small golden potato, diced (optional)

2 cloves garlic, minced

1 Tbsp pimiento green olives, diced (optional)

1 Tbsp black raisins (optional)

2 roma tomatoes, chopped and puréed (1/4 cup), or 2 Tbsp tomato sauce

1/2 Tbsp tomato paste (optional)

1/2 tsp chopped fresh oregano

1/4 teaspoon salt, or to taste

1 ciliment (bay rum) leaf

1/2 tsp cumin seeds, or ground cumin

1/2 teaspoon ground black pepper

1/4 tsp sazón

pinch ground Ceylon cinnamon (or substitute cassia)

To assemble:

1 Tbsp non-dairy margarine, melted

1/4 cup (60g) vegetarian granulated sugar

2 Tbsp water

Ceylon cinnamon, or "true" cinnamon, is often used in Latin American countries; varieties of cassia cinnamon, which is harsher in flavor, are more common in the U.S. You can find Ceylon cinnamon at a speciality spice or international foods store; it should have thin, flaky, densely overlapping bark, rather than thick swirls.

Bay rum leaves are a common ingredient in cuisine throughout the Carribbean; rather than the sharp citrus-and-pine aroma of a California bay leaf, they have notes of sweet spices and vanilla. If you don't have any, substitute a pinch of allspice, nutmeg, or clove.

The link to a sazón recipe is for a Puerto Rican version, but a typical Cuban version of the spice blend consists of the same ingredients—just reduce the amount of achiote by about half.

Raisins and/or olives are typically included in bakery-style pastellitos, but they may be omitted if you dislike them.

INSTRUCTIONS:

For the filling:

1. Cut the potato into a small dice. Soak it in a bowl of cool water to prevent browning and remove excess starch while you prepare the rest of the filling.

2. Prepare the TVP. Hydrate TVP for about 10 minutes in 1/4 cup + 2 Tbsp 'beef' stock, plus a pinch of sazón.

3. Heat 3 Tbsp olive oil in a large pan on medium-high. Add TVP and spread it out in a single layer. Allow it to brown without agitating for a few minutes before stirring it, scraping the bottom of the pan. Repeat this process a few times, adding more oil as necessary, until the TVP is deeply golden brown on all sides. Remove TVP from the pan.

4. Make the sofrito. In the same pan, heat another Tbsp of olive oil on medium-high. Add the bay leaf and cumin seeds and fry until cumin is fragrant.

5. Add the minced onion and sauté for 3-5 minutes until translucent. Add garlic and cook for 30 seconds until fragrant and no longer raw-smelling.

6. Reduce heat to medium. Add ground spices (sazón, cinnamon, and black pepper) and mix to combine; sauté for another 30 seconds.

7. Add bell peppers and allow to cook for several minutes until tender. Add tomatoes (I like to push everything else to the side and add the tomatoes to the center of the pan to allow them to come into direct contact with the cooking oil) and tomato paste and cook, stirring occasionally, until the mixture is mostly dry.

8. Finish the filling. Add browned TVP, fresh oregano, raisins, and olives. Add the remaining beef stock to deglaze the pan and continue cooking until the filling mixture is again mostly dry. Remove from heat.

9. Remove potatoes from water and pat dry. Heat 1 Tbsp olive oil in a medium skillet and fry potatoes in a single layer, agitating every few minutes, until golden brown. Mix with the rest of the filling.

To assemble:

1. Divide puff pastry into two, leaving the half you’re not working with in the fridge. Roll out into a rectangle about 1/8” thick and cut into as many circles as you can with a 2” cookie cutter or the rim of a glass, placing each circle on a parchment-lined plate. Place the plate in the fridge and repeat with the other half of puff pastry.

Remaining odds and ends of puff pastry may be baked as they are and eaten brushed with sugar syrup or topped with jam, spreadable cheese or fruit; they may also be gathered, rolled out again, and used as rough pastry.

2. Place a heaping spoonful of filling on top of a circle of pastry, and top it with another pastry circle. Press down firmly around the edges to seal. Repeat with the rest of the pastry circles.

3. Brush the top of each pastelito with melted margarine to aid in browning. With a sharp knife, make a small slit in the top of each pastelito to vent.

4. Return the shaped pastelitos to the fridge or freezer and preheat your oven to 400 °F (205 °C). While the oven preheats, prepare a 2:1 simple syrup by combining 1/4 cup sugar with 2 Tbsp water in a small saucepan and heating on medium, stirring often, until the sugar dissolves.

5. Bake pastelitos for 15-20 on the highest rack of the oven until deeply golden brown on the top and around the edges.

6. Using a pastry brush, brush pastelitos with simple syrup. Serve warm.

#vegan recipe #recipe #cooking #vegetarian recipe #vegetarian cooking #Cuban #TVP #puff pastry #olives #raisins #bell peppers

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askwhatsforlunch · 2 days

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Mushroom Polenta (Vegetarian)

This creamy and cheesy Mushroom Polenta, enhanced with a pinch of fragrant Piment d'Espelette, makes a hearty vegetarian lunch on a chill Spring day! Happy Monday!

Ingredients (serves 2):

2 tablespoons dried porcini mushrooms

1 cup boiling water

1/4 cup skimmed milk

1/2 teaspoon fleur de sel or sea salt flakes

1/4 teaspoon Piment d'Espelette or Cayenne Pepper

½ cup polenta

4 heaped tablespoons crème fraîche or sour cream

Parmesan

Sppon dried porcini mushrooms in a small saucepan. Pour the boiling water over the mushrooms, and cover with a lid. Allow to soak and plump up, about 10 minutes.

Then, stir in milk, fleur de sel and half or the Piment d'Espelette. Heat over a medium flame until simmering.

Add polenta all at once, energetically stirring with a whisk to prevent lumps from forming. Whisk constantly until mixture thickens. Once it has, stir in crème fraîche. Finally, grate in about 1/3 cup Parmesan, and give a good stir until completely melted and you have a beautifully smooth polenta.

Serve Mushroom Polenta hot, sprinkled with remaining Piment d'Espelette.

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cuisinedusud · 10 months

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Provençal Stuffed Bell Peppers

Ingredients:

4 large bell peppers, tops cut off and seeds removed

2 tablespoons olive oil

1 onion, finely chopped

2 cloves of garlic, minced

2 tomatoes, chopped

1 zucchini, chopped

1 cup of cooked rice

1/2 cup of grated Parmesan cheese

2 tablespoons chopped fresh basil

Salt and pepper to taste

Instructions:

Preheat your oven to 375 degrees F (190 degrees C).

Heat the olive oil in a skillet over medium heat. Add the onion and garlic, cooking until they are soft and fragrant.

Add the tomatoes and zucchini to the skillet. Season with salt and pepper, and sauté until they are tender.

In a large bowl, combine the cooked rice, sautéed vegetables, Parmesan cheese, and basil. Stir well until everything is evenly mixed.

Spoon the rice and vegetable mixture into each bell pepper cavity. Arrange the stuffed peppers in a baking dish.

Bake in the preheated oven for about 30-35 minutes, until the peppers are tender and the filling is heated through.

Serve the Provençal stuffed bell peppers warm. You can garnish with additional basil or Parmesan cheese if desired.

Enjoy this delicious Provençal Stuffed Bell Peppers recipe !

#Stuffed Peppers #Provençal Stuffed Peppers #Bell Peppers #Mediterranean Cuisine #Healthy Eating #Vegetarian Recipe #Easy Cooking #French-inspired #cookbook #recipe #vegetarian #cooking #food

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lake-lady · 1 year

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You know what the fuck is up 🍅🧄🫑🧅🥒🥕

#cooking #vegetarian #recipe #food #vegetarian recipe #vegetables #yummy #garlic #zucchini #squash #tomato #leek #bell pepper

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brunchbinch · 6 months

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Roasted chickpea and veggie bowl (x)

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beths-favourite-recipes · 1 year

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Vegetarian Spring Rolls

#vegetarian #vegetarian recipe #vegetarian recipes #spring roll #spring rolls

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tastesoftamriel · 1 year

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Taneth chili cheese corn

This tasty dip from Taneth in Hammerfell is a party classic in the region, and is present at every gathering, big or small. Easy to make, just serve with corn chips for an instant hit at your next festivities!

You will need:

1 can (198g) sweetcorn

125g cream cheese (I like Snøfrisk, a Norwegian goat cream cheese, but Philadelphia works well too)

1/2 cup cheddar, grated

1/2 cup shredded mozzarella

2 fresh jalapeños or other chilis of choice, diced finely (keep or remove seeds depending on your spice tolerance!)

1 tsp smoked paprika powder

1/2 tsp cayenne powder (I also like Trinidad Scorpion powder, for the more adventurous!)

1 tsp garlic powder

1/2 tsp sugar

1 tbsp butter, for frying

Corn chips, to serve

Method:

Preheat oven to 180C/356F.

In a pan, lightly fry the corn in butter until ever so lightly browned. Set aside.

In an oven-proof dish, combine the cheeses, chilis, spices, and sugar. Mix together until well-combined, then add the corn and stir through thoroughly.

Bake for 20 minutes until medium brown on top, remove from the oven to cool for at least 10 minutes, and serve warm with corn chips.

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vegan-nom-noms · 7 days

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Skillet Baked Ziti

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chefcarolb · 6 months

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A buttery, flaky pastry envelops roasted butternut squash, melty soft leeks and tangy goat cheese in this French-inspired free-form tart. This rustic yet elegant Butternut Squash, Leek and Goat Cheese Galette makes a lovely starter for a fall dinner party or your holiday celebration.

https://www.fromachefskitchen.com/butternut-squash-leek-and-goat-cheese-galette/

#cooking #food #recipe #chefblr #chef #fromachefskitchen #vegetables #kitchen #vegetarian #fall food #fall recipe #fall inspiration #vegetarian recipe

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najia-cooks · 1 year

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[ID: Four large empanadas with crimped edges are piled on a plate. Rice and mushroom dishes can be seen in the background. End ID.]

Spinach and cheese empanadas

Tender, flaky crust and a creamy, delicious filling. Puerto Rican sazón and recaito lend additional spice and savor to this common vegetarian version of an iconic dish.

Recipe under the cut!

Patreon | Tip jar

Serves 4.

INGREDIENTS:

For the dough:

1 1/4 cup (150g) all-purpose flour

6 Tbsp (80g) non-dairy margarine

1/4 cup (60mL) cold water, or as needed

For the filling:

1 Tbsp olive oil

1 small yellow onion

2 cloves garlic

1 red chili pepper, diced (or 1 dried red chili, broken in half)

5oz (140g) baby spinach

4oz (113g) vegan cream cheese

3/4 cup (? g) mixed shredded vegan Parmesan and mozzerella

2 tsp sazón (optional, or substitute ground cumin and black pepper)

1/4 cup (60mL) recaito (optional)

For the recaito:

1/2 large white onion, chopped

1/2 head garlic, peeled and chopped

2.5oz multicolored aji dulce peppers, chopped (or substitute bell peppers)

1oz multicolored bell peppers, chopped

1.5oz (43g; about 18 leaves) culantro leaves, ends removed and chopped

1 small bunch cilantro, leaves removed

This basic mixture of peppers, aromatics, and herbs is a common base for many Latin American dishes, though its exact composition varies according to region and personal preference. Some would call such a mixture a "sofrito"—others will insist that a sofrito must also contain tomatoes, and that this is a "recaito."

Culantro is an herb related to cilantro but somewhat sharper in taste. It can be found at a Latin American grocery, or an Asian grocery that sells Vietnamese produce (where it will be called "sawtooth herb" or "ngo gai"). You may substitute more cilantro if necessary.

INSTRUCTIONS:

For the dough:

1. Measure flour into a large mixing bowl (if measuring by volume, gently spoon flour into a dry measuring cup and then level it off with the flat of a knife to avoid adding too much).

2. Cut cold margarine into the dough with a knife or pastry cutter until the bits of margarine are about the size of peas.

3. Slowly add cold water while stirring the dough until the dough just comes together into a cohesive whole—you may need more or less than 1/4 cup.

4. Cover and refrigerate dough. Allow it to rest while you prepare the filling.

For the recaito:

1. Mash all ingredients in a mortar and pestle until a rough paste forms.

You may also use a food processor: process the onions for a few pulses, then add garlic and peppers and pulse again. Finally, process the culantro and cilantro leaves, in batches if necessary, until sofrito is the consistency of apple sauce.

For the filling:

1. Heat olive oil in a large skillet on medium high. Add onion and cook for 3-5 minutes, stirring occasionally, until translucent.

2. Reduce heat to medium. Add garlic and chili pepper and cook for another 30 seconds to a minute, until fragrant.

3. Add sazón and allow to bloom for 30 seconds. Add recaito and sauté for another 3 minutes.

4. Add spinach and sauté until wilted. Remove filling into a large mixing bowl.

5. Add cream cheese, mozarella, and Parmesan and stir to combine.

TO ASSEMBLE:

1. Divide dough into 4-6 balls of equal size and roll out into circles 6” wide on a floured surface.

2. Divide the filling into as many parts as you have balls of dough. Spoon a serving of filling over half of each dough circle. Fold the dough over the filling and press the edges with a fork to seal. You may also crimp the edges like a Cornish pasty.

3. Fry the empanadas. Heat a Tbsp of olive oil in a large skillet on medium for several minutes. Fry empanadas on each side for 3-4 minutes each, or until golden brown. Serve hot.

#vegan recipe #vegetarian recipe #vegan cooking #cooking #Puerto Rican #I guess #spinach #cheese #cream cheese #recaito #bell peppers #culantro

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mutantenfisch · 1 year

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Fridge food of the day: baked cauliflower and carrot and onion bulgur

What you need:

1 big cauliflower with or without leaves

1 cup of bulgur

2 onions

2 or 3 carrots

100 g plain yoghurt of your choice

50g tahini

3 tablespoons of honey or sugar

2 tablespoons of lemon juice

some sriracha sauce

some salt

ras el hanout and cumin

plant oil for frying

What you do:

Preheat oven to 220°C/428F

clean cauliflower if necessary and cut off yellow leaves or ugly parts

put cauliflower in a pot large enough to fit the whole thing in and cover with water, bring to a boil (you can speed this up with boiling the water in a kettle if you have one)

let cauliflower cook for ca 10-15 minutes, depending on its size, until it's beginning to soften but not completely done yet

in the meantime peel onions and carrots (not necessary for carrots if they're fresh and clean), chop onions into thin slices, chop carrots into ca 0.5 cm thin slices but angle the knife at ca 45° to increase the size of the slices

prepare dip by combining half of the tahini with the lemon juice, the yoghurt, half the honey or sugar, some salt and the spices according to taste

prepare the marinade by combining the rest of the tahini and honey/sugar with a dash of sriracha, some salt and a tablespoon of plant oil

when the cauliflower is done cooking, remove it from the water, pat it dry with some kitchen towel, brush it with the marinade and put it on a baking tray lined with baking paper. Put it in the middle rack of the oven for ca 20 minutes or until the top and the leaves have browned a little

meanwhile, either pour the cauliflower water away or transfer it to a bucket to cool it down and water your plants with it. Quickly rinse the pot and bring half a liter/a pint of water to a boil (again, sped up by the kettle if you can)

add bulgur to the pot, cover with the water and add a pinch of salt

let it simmer on low heat until the bulgur has soaked up the water

heat some more oil in a frying pan and add the onions and carrots, sprinkle some sugar or honey as well as some more sriracha on top and let it caramelise on medium heat

transfer to the bulgur when the onions are beginning to brown and gently mix everything together

remove the cauliflower from the oven and put it on a plate to be able to cut off florets more easily

add some florets and a generous helping of the bulgur to a plate or bowl, top with a tablespoon of the dip and some fresh parsley or mint and enjoy

Tip:

You can also add garlic to the caramelised veggies and experiment with different or more spices. I usually use more as well but atm my skin is reacting badly to too spicy food ^^ Additionally, you can eat the ribs of the cauliflower leaves after baking. Just remove the burnt and too crispy parts of the leaves before you do because they're bitter.

#mutantenfisch cooks #recipe #fridge food #quick and easy cooking #vegetarian recipe #vegan recipe #the latter though only if you replace the yoghurt and honey

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