Acquire great cooking skills and create delicious appetizers
Summery Strawberry Oatmeal Breakfast Bars! Made with a fresh, jammy, just sweet strawberry filling that’s layered between a tender crisp, buttery oat crumble. A delectable way to start the day. Prep20minutes minutesCook35minutes minutesServings: 9 Ingredients Instructions Notes
A protein rich recipe made from golden brown pan fried tofu that’s coated in a simple, sweet and savory teriyaki sauce. No marinating required and it’s surprisingly so good that even meat eaters will love this vegan dish! With the rising prices of meat tofu …
Creamy Coconut-Lime Chickpea Skillet is a vibrant, flavor-packed dish that comes together in one pan. Tender chickpeas simmer in a rich coconut sauce brightened with fresh lime, creating a balance of creamy and zesty that feels both comforting and refreshing perfect for an easy, satisfying meal any night of the week.
Prep Time:10 mins
Cooking Time:30 mins
Yields:4 serving(s)
In a large skillet over medium-high heat, heat 2 Tbsp. oil. Add 1 can chickpeas and cook, stirring occasionally and reducing heat as needed to avoid burning, until golden brown and crisp, 3 to 4 minutes. Transfer chickpeas to a medium bowl. Repeat with remaining 2 Tbsp. oil and chickpeas.
In same skillet over medium heat, combine onion and 1/4 cup water and cook, stirring occasionally, until onion is softened, 7 to 10 minutes.
Add garlic, ginger, cumin, cinnamon, turmeric and cayenne (to taste) and cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring frequently, until paste is slightly darkened, about 2 minutes. Pour in milk and stir to combine. Add brown sugar, baking soda, crisped chickpeas, and remaining 1/4 cup water. Bring to a boil, scraping browned bits from bottom of pan. Reduce heat to medium-low, bring to a simmer, and cook, stirring occasionally, until sauce thickens and flavors have melded, about 10 minutes.
Remove from heat; season with salt. Stir in lime juice.
Divide rice among plates or shallow bowls. Spoon chickpeas and sauce over. Top with basil.
The chickpeas can be made 3 days ahead. Store in an airtight container and refrigerate. Gently reheat, adding a few splashes of water to loosen as needed.
Chickpea Cheese Chips are crispy, savory, and packed with bold flavor. With a satisfying crunch and a cheesy finish, they make a fun, wholesome snack that’s perfect for dipping, sharing, or enjoying straight from the tray. Prep Time:5 minsCooking Time:25 minsYields:2 – 4 serving(s) Ingredients Directions Step …
Don’t let the grocery store fool you asparagus has a season (and it’s not the middle of August). Spring is prime time for these green stalks, when they’re at their bright, perky, taut-skinned best. Grilled until lightly charred and tender, they take on a smoky …
This fresh take on white pizza has a base of pesto and white cheeses topped with a veritable salad of all our favorite green vegetables. Peas and crispy, thin-shaved asparagus, zucchini, and leeks are topped with watercress, basil, and pecorino curls for a satisfying slice that just happens to be vegetarian.
1/2 cup whole-milk ricotta
16 ounces prepared pizza dough, room temperature
2 tablespoons plus 1 teaspoon olive oil, divided, plus more for pan
1 medium zucchini (about 8 ounces), trimmed, thinly shaved with a vegetable peeler
2 small leeks, whites and pale-green parts cut into half moons, very thinly sliced (about 1 cup)
4 ounces asparagus, trimmed, thinly shaved with a vegetable peeler
1/2 cup frozen sweet peas, thawed
1/2 teaspoon kosher salt
1/2 cup shredded low-moisture mozzarella
1/4 cup store-bought or homemade pesto
1 garlic clove, finely chopped
1/2 teaspoon finely grated lemon zest
1/2 cup watercress
1/4 cup torn basil
1.5 ounces Pecorino, shaved into curls with a vegetable peeler (about 1/2 cup)
1/3 cup unsalted, roasted pistachios, coarsely chopped
Place a rack in lower third of oven; preheat to 500°F. Drain ricotta in a paper towel-lined colander.
Gently stretch dough to a 16×12″ oval and transfer to a lightly oiled rimmed baking sheet. (If dough springs back, cover with plastic wrap and let rest 10 minutes, then stretch again, resting as needed.) Brush with 1 Tbsp. oil, then bake until dry and golden, about 5 minutes.
Meanwhile, toss zucchini, leeks, asparagus, peas, salt, and 1 Tbsp. oil in a medium bowl. Whisk ricotta, mozzarella, pesto, garlic, and lemon zest in another medium bowl until smooth.
Spread ricotta mixture over dough, then arrange vegetables over. Bake pizza, rotating pan halfway through, until cheese is melted, vegetables are roasted and tender, and crust is golden brown, 7–9 minutes.
Meanwhile, toss watercress and basil with remaining 1 tsp. oil. Remove baking sheet from oven, then transfer pizza with a pizza peel or offset spatula to wire rack. Top pizza with watercress mixture, Pecorino, and pistachios. Let cool slightly, then cut into wedges and serve.
When combined with the rich flavor of cocoa, avocado makes for a decadent, melt-in-your-mouth dessert. Avocado chocolate mousse is a dairy-free, gluten-free and vegan recipe that is indulgent and packed with nutrients, making it a healthier alternative to traditional chocolate mousse that still satisfies your …
Sayur Lodeh is a comforting Southeast Asian vegetable stew known for its rich coconut broth and fragrant spices. Filled with tender vegetables and simmered until flavorful, it’s a wholesome, satisfying dish that’s perfect served with steamed rice for a simple yet deeply nourishing meal. Ingredients …
If you’ve never tried lomo saltado before, then let me convince you—this is your sign. While this dish is typically made using beef, I found this recipe to be the perfect opportunity to sub in seitan to create a delicious, fully satisfying vegan meal
In a large skillet over high heat, heat oil until it just starts to smoke. Add seitan and cook, stirring occasionally, until beginning to caramelize, 4 to 5 minutes.
If there is no visible oil in pan, add about 1 Tbsp. more Add onion and chile and cook, tossing constantly, until onions have just started to soften, about 3 minutes. Add tomatoes and cook, tossing, until warmed through and still maintain some of their bite, 2 to 3 minutes. Add garlic, salt, and pepper and cook, stirring, until fragrant, about 1 minute more.
Reduce heat to medium and add soy sauce and vinegar, stirring until seitan and veggies are coated with sauce. Cook, stirring frequently, until slightly thickened, 1 to 2 minutes.
Remove skillet from heat and add fries, tossing until combined. Top with cilantro.
But first, some background: Lomo saltado is a very popular Peruvian dish with origins in chifa cuisine. Chifa is the culinary mashup developed by Chinese-Peruvian immigrants who applied Cantonese techniques and ingredients to Peruvian foods. This dish is the epitome of this amazing fusion of culinary worlds. The recipe takes aji amarillo (Peruvian chiles) and papas fritas (French fries) and prepares them in the style of a Cantonese stir fry.
We love using freshly made fries for this, but if you want to save on time and cleanup, frozen fries would work great too. If you’re not a seitan fan, no worries—feel free to sub in tofu or any vegan protein if you want to keep this a plant-based dish, or use beef if you want to try your hand at the original.
This Strawberry Pineapple smoothie is an easy smoothie with only 5 ingredients, that is the perfect way to start your day! Prep Time: 5 minsServings: 2 Ingredients For the Strawberry Pineapple Smoothie: For Topping the Smoothie: Instructions