During our stay we ordered delivery many times and even went in for breakfast one morning, primarily to gawk at all of their organic baked goods. One item I knew I had to try the moment I saw it was their vegan mud pie. Not all mud pies are made equal – this I now know. For dinner one night I ordered a salad and one behemoth slice of their famed mud pie....
I’ve attempted pumpkin banana bread before but never straight up pumpkin bread. I threw some currants into this batch but honestly, I’m such a purist when it comes to breads that I think I’d even leave them out next time. Ya live ya learn. Sorry currants, it’s nothing personal, I just discovered that dried cranberries and cherries will forever reign in my heart as favorite dried fruit. #sotangy #sogoooooood This pumpkin bread is incredibly easy to make, requiring just 1 bowl and ingredients you likely have on hand this time of year....
I’ve always been a quantity eater. I’m not the girl who takes takes three bites of my salad, holds my stomach, and sighs, “Oof, can’t have one more bite. It’s too much.” Nope. Give me those last two bites and your last two bites or else. I’m hangry. The real issue was mental. I kept thinking, “How can I possibly get full and stay full on salads, rice, and beans?...
OK, all of you come with me. We’re makin’ (vegan, gluten-free, almost raw) cheesecake. This cheesecake is inspired by my favorite cookie flavor, and one of my most loved cheesecake flavors. White chocolate and macadamia nuts were seemingly meant for each other, and I did my best to capture their perfect flavor pairing in this 10-ingredient cheesecake. The crust is a mixture of walnuts, macadamia nuts, dates, and sea salt....
Nothing quite beats a thick slice of banana bread with a little nut butter and a cup of tea or coffee. Since creating our 1-Bowl Gluten-Free Banana Bread several years ago, I’ve wanted to perfect an egg-free version. You guys seem to LOVE that recipe, and dare I say this vegan version is even better? I know — bold claim. But so true. Let me show you how it’s done!...
I’ve loved BBQ baked beans for as long as I can remember. They’re equal parts savory and sweet with a little spice. My version includes instructions for both dry pinto beans and canned, depending on how much time you’ve got on your hands. Let us show you how easy it is! Origin of Baked Beans The exact origin of baked beans isn’t clear, but there are a few theories. One theory suggests that they may have originated from a Native American dish that involved cooking beans in fat and maple syrup....
It comes together in just 30 minutes, uses up leftover grains and vegetables from the week, is rich in protein and fiber, and delivers big flavor. What’s not to love? Let me show you how easy it is to get this dish on the table. It all starts with marinating the tempeh. What is Tempeh? Did you know tempeh originated in Indonesia in the early 1800s? (source) Tempeh is a fermented soy product that’s made of cooked, dehulled soybeans that are inoculated with mold, packed, and incubated until the beans are bound together by the mycelium....
I had leftover melted chocolate from another recipe, so I did what any logical person would do: I smeared some almond butter on a date, dunked it, and rolled it in shredded coconut. The rest is history! Let us show you how easy this recipe is! Made with just 5-ingredients and ready in just 15 minutes, these satisfying, delicious treats are a must-try. First, the chocolate and coconut oil are melted in the microwave or on the stovetop....
It has thin yet spicy, delicious gravy. It has slight tangy taste from tomatoes. Addition of anardana powder adds slight sweetness. Also it adds tang to the dish. Any potato side dish goes well with puri. So the same day I also made masala puri to go with this. We had it as a lunch on Sunday. Potato is the one vegetable that everyone likes it. I always go for food shopping on Saturdays only....
These bedmi puri are served with rasedar aloo ki sabzi as a breakfast or brunch. This combo is called bedmi aloo recipe. This breakfast is popular in Delhi and Uttar Pradesh (specially in Agra, Mathura, Banaras). You will find it as a street food there. There are two methods of making bedmi poori. The one is I am sharing where pithi is added to the dough. The second is where pithi is cooked and stuffed into poori like we do for kachori, then it is known as bedmi kachori....
Just 8 ingredients and 25 minutes required for this easy flavor bomb. Let’s make salsa! How to Make Mango Shishito Pepper Salsa This salsa begins with one of our favorite methods for cooking shishitos: pan searing until charred and smoky! We use the same method for the green onions, which brings out their sweet (vs. pungent) notes. Then we finely chop and add to a bowl with mango for sweetness, avocado for richness, cilantro and lime for bright herby flavor, and salt to bring it all together....
What is Chicken Shashlik? The word ‘Shashlik’ refers to skewered and grilled meat, similar to (and possibly a derivative of) shish kabab. It’s especially popular in Russia and Central Asia, where it was traditionally made with mutton. Enter your email below and get it sent straight to your inbox. Plus, get recipes & tips every week! I’m not sure how Shashlik transpired into the Indo-Chinese version as we know it. My guess is restaurants were involved, and they started serving saucy versions along with the skewered....
But just in case you haven’t gotten that message loud and clear yet, I have another shawarma-inspired recipe that’s healthy, super flavorful, crowd-pleasing, and comes together in just 30 minutes. You in? Since making my Chickpea Shawarma Sandwich, I’ve been craving it just about every day. But sometimes, you want something heavier on the greens, and less bread-y. This is the recipe for those instances. I season chickpeas with a smattering of shawarma spices (learn about the origins of shawarma and try our DIY Shawarma Spice Blend here)!...
❤️ You’ll Love This Cilantro Lime Rice Taste: The rice boasts a bright, fresh, and herby taste. Adding citrusy flavor (from lemon and lime juice) brings freshness to the dish. Texture: Each grain is perfectly cooked, soft, fluffy, and separated. Quick to Make: You can cook this dish in just 4 minutes thanks to the instant pot. (additional 5 minutes resting time). Add all the ingredients without extensive preparation, and that’s it!...
Five. The answer is five. Proof: 1 – 2 – 3 – 4. Either I’ve lost my mind or I’m getting really good at making falafel. Fingers crossed it’s the latter. We’ve been exploring our new Portland neighborhood for about a month now, and we’re getting to know our favorite food spots (very important on our list of priorities). One place I’m loving is Wolf and Bear, which serves up vegetarian and vegan Middle Eastern food with lots of gluten-free options....
Coconut chutney is a classic South Indian condiment that is served as a side with many snacks, breakfasts, or meals. It is made by grinding fresh coconut, roasted chana dal, ginger, green chili, and lime juice with a tempering of mustard seeds, urad dal, dried chilies, hing, and curry leaves. It is also known as nariyal chutney (Nariyal is the Hindi term for coconut) or thengai chutney in the Tamil language....
Might I serve you up a slice of my latest vegan, gluten-free pie? Coconut cream pie, to be exact! Follow along to see how I made this 10-ingredient, fluffy, indulgent pie that’s infused with coconut in 5 ways! This pie starts with my go-to dairy-free pudding made with cornstarch, coconut sugar, coconut milk, and vanilla. The option is to add shredded coconut to the filling (which I did). But for a creamier center, omit and reserve the coconut flakes for topping!...
Just because I’ve been watching my gluten intake doesn’t mean I can’t enjoy a hearty plate of pasta. After perfecting my Best Vegan Gluten-Free Mac ‘n’ Cheese, I wanted to make an equally fast recipe with a slight twist; one that involved vegan cream cheese. Because yum. Who wouldn’t want cream cheese in their pasta? That’s what I wanna know. This recipe is simple, requiring just 30 minutes from start to finish....
As in two to three a day every day while sweating away in the hot sun under a cabana while reading a book and feeling the ocean breeze. It was lovely. It was paradise. Did I mention I want to move there? Piña coladas are frozen blended drinks originating in Puerto Rico. And they combine all of my favorite summertime flavors: coconut, pineapple, and rum. Do I even have to explain myself?...
It’s nourishing, flavor-packed, and comes together with simple methods and just 10 ingredients. Don’t be surprised if you lick your bowl clean! Let’s do this! What is Korma? Korma is a dish believed to have originated on the Indian subcontinent with roots that go as far back as the 16th century. The word korma comes from a Hindi word meaning “braise,” which refers to the classic preparation method in which meat and/or vegetables are braised with yogurt or stock....
