Aromatic Curried-Chili Fusion Chili cross-bred with curry…sounds kind of weird hey? This quirky fusion (a PPK remix) initially sounded a bit conflicting, but coconut milk, thai red curry paste and kidney beans in the same ingredient list piqued my playful curiosity. I’m glad I took the chance, because this dish has become a recurring hit, and it is deee-licious. Ingredients: 2-3 tbsp olive oil 4 cloves of minced garlic 1 large yellow onion, diced medium 1 red pepper, seeded and diced medium 2 tbsp chili powder 1 tsp cayenne pepper 1 1/2 lbs (approx 1 1/2 medium) sweet potatoes cut into 3/4 inch chunks 1 cup of red lentils 1 tsp salt 4 cups vegetable broth (full sodium for optimal flavour) 2 x 15oz cans of kidney beans, drained and rinsed 2 tbsp red curry paste 1 15oz can of light coconut milk 28 oz can of diced tomatoes 1 cup chopped fresh cilantro Method: Saute onions and pepper in oil with a pinch of salt for 5-7 minutes. Add chili powder, sweet potatoes, lentils, salt and vegetable broth. Enjoy! ~The Vegan Project
Spicy Baked Chickpeas | Andicakes Ingredients 2 (15 oz) cans chickpeas, drained2 Tbs extra virgin olive oil1 tsp paprika2 tsp ground cumin¼ tsp cayenne pepper½ tsp fresh ground black pepper½ tsp Kosher salt Instructions Preheat the oven to 450 degrees F. The first step and most important steps are to drain and then dry the chickpeas. Recipe adapted from Claire Robinson Copyright © 2011 Andicakes.
Peanut Butter Crusted Sweet Potato Fries – Fake Ginger If you forced me to make a list of my top 5 favorites foods, sweet potatoes and peanut butter would be numbers 1 and 2. I cannot believe I’d never though to combine them – they are seriously a match made in heaven. It’s hard to explain what happens to the peanut butter in the oven. It doesn’t become hard like, say, breadcrumbs would but it doesn’t keep the normal peanut butter texture. Do I even have to tell you that I had an entire sweet potato for lunch yesterday? {*style:<b>Peanut Butter Crusted Sweet Potato Fries </b>*} 2 medium sweet potatoes, peeled and cut into thin fry-like strips 3 tablespoons chunky peanut butter 1 tablespoon extra virgin olive oil 1/2 teaspoon fine grain sea salt Preheat oven to 400F and line a baking sheet with parchment paper. In a medium size bowl, mix together the peanut butter, olive oil, and salt. Share
Pea & Avocado Penne Loading ... This simple penne pasta recipe came about with a desire to create vegan creamy pesto style pasta. I love pea mash, the colour and sweet flavour and avocado seemed an ideal ingredient to produce the right texture. Throw in some more green with baby spinach and green beans and you have a colourful, healthy and really tasty vegan pasta recipe. I included the pine nuts because they are a favourite of ours and give the dish an authentic pesto taste; for a non vegan version crumble through some feta cheese before serving. Quick and easy to make this vegetarian pasta is delicious served warm or could be made ahead of time and served as a cold pasta salad. Preparation time: 25minsServes 4 Pea & Avocado Pesto 45g (1.5oz) pine nuts, toasted2 cups baby peas1 avocado2 cups baby spinach, roughly chopped2 garlic cloves, dicedlemon juice Pea & Avocado Penne 300g (10.5 oz) Penne Pasta250g (9 oz) green beans, trimmed1½ cups butter beans (tinned or cooked)olive oil
Homemade Stuffed Pizza Crust Recipe | Fresh Tomato & Arugula Pizza I think there are very few who can vouch and say that they DON'T like Pizza! Its not the healthiest thing to be munching around all the time, but then on occasion when you enjoy it, nothing competes the heartiness and deliciousness of a yummy pizza! I have had my share of pizzas and am at a stage when I can look at a Pizza and not go Ga-ga over it. There is no more salivating or uncontrollable drooling over a dominoes pizza crust. But sometimes on those rare occasions that it does - I need to devour a pizza right then and there. Few ready made ingredients from the local store can make it possible for you to prepare one right in the comfort of your home and in less that those dratted 60 minutes of the delivery time! But since I hadn't gone shopping, I had very few ingredients on hand. You can use any topping of your own. Basic Information Prep Time: Under 30 min Cook Time: Under 30 min Serves: 2 people Yield: Makes one 12 inch stuffed crust pizza Method a little beyond the rim of the pan.
Some More Please! Recipes * 5,000: Avocado Fries Canola oil for frying 1/4 cup flour 1 tsp kosher salt 2 large eggs, beaten to blend 1 1/4 cups panko (Japanese bread crumbs) 2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges Grated parmesan for serving (optional) Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer. Meanwhile, mix flour with 1/2 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates. Sprinkle the avocado slices with the remaining ½ tsp salt. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Recipe from Circle B Kitchen
Creamy Roasted Jalapeno Soup Recipe at Epicurious So good -- summer or winter. servingsMakes 1-1/2 Gallons. 15 servings. Ingredients 5-oz Jalapeños (roasted, peeled, deseeded and pureed--leaving small pieces of jalapeños)2 Tablespoons Minced Garlic2 Cups Diced Yellow Onions(1/4”)1 Cup Diced Green Bell Peppers (1/4”)1 Cup Red Bell Peppers (1/4”)4-oz Fresh Cilantro (take leaves off stems after weighed--about 1 bunch), chopped2 Diced Roma Tomatoes1/2 Gallon Water1/4 Cup Chicken Base3 Quarts Heavy Cream2 Tablespoons Sea Salt1/2 Tbsp White Ground Pepper1/8 Lb. Unsalted Butter1 Cup Cornstrarch3/4 Cup Water Preparation Combine all ingredients at once, except cornstarch and water. Tomatoes with a Surprise Filling This is a quick an easy summertime appetizer! Pomodori a Sorpresa means tomatoes with a surprise! Who doesn’t love a surprise right? Well, me actually LOL! I’d much rather know! SO I’m going to go ahead and ruin it for you {sorry} the surprise is the filling inside, which is a warm, gooey, melted hunk of Mozzarella. In order to make things easy, I would cut a little X into the bottom of each tomato and blanch them in boiling water, transfer them to an ice bath and then the skin will just pull right off. The filling possibilities are endless! Baci! What You Will Need: 6 roma tomatoes - skins removed 1 fresh ball of Mozzarella - diced 8-10 large fresh Basil leaves - roughly chopped flour - enough to dredge 2 eggs - beaten breadcrumbs/panko - enough to dredge Canola/Vegetable Oil - enough to fry salt/pepper What To Do: Place enough oil {a few inches} into a deep sided pan and heat to 350 degrees.
Grilled Avocados Avocados have been a mainstay of my culinary life for about as long as I can remember. Growing up in Southern California in the 60's, avocados were locally grown, plentiful and part of just about every party and celebration, usually in the form of guacamole. But all that changed and guacamole became the springboard for a host of dishes, sweet and savory, but for me, nothing beats a plain slice of perfectly ripe avocado. It really needs nothing to enhance its lusciousness, but then.... The other day as I was listening to one of my food podcasts, Evan Kleiman was interviewing an avocado grower who mentioned that one of his favorite ways to eat avocados is to grill them. THAT night I’m so grilling an avocado. Remove it from your grill and and sprinkle with a little lime juice and salt. Here's a quick and easy salsa recipe. Dump it all in the blender and process until it becomes a harmonious blend of salsa goodness. Taste and add more salt, cayenne or cilantro if needed.
Stuffed Baguette Stuffed Baguette A hollowed baguette obviously makes a perfect shell for any filling you are in the mood for. And once stuffed and properly chilled, it becomes a neat appetizer. This particular one is filled with all my favorite things: goat cheese/cream cheese, sun dried tomatoes, olives, spicy salami, crunchy bell pepper, and fresh herbs. Makes one 12-inch long baguette; about 24 slices Ingredients: Baguette about 14-inch long8 oz cream cheese, at room temperature 4 oz fresh goat cheese 1 large garlic clove, minced ½ cup finely chopped red bell pepper (about 1 medium) ½ cup finely chopped sun dried tomatoes in olive oil¼ cup finely chopped Kalamata olives 2 oz finely chopped spicy salami About 2 tbsp minced Italian parsley About 1 tsp minced fresh thyme Freshly ground black pepper Salt to taste (very unlikely since there’re plenty of salty ingredients) Preparation: Slice off both ends of the baguette. Using an electric mixer beat the cream cheese until smooth and lump-free.