EDDIE ROSS I'd like to think that if all good things must end, even better and more beautiful things start right up again! 2013 brought changes at home and at work, with family and friends and, most of all, in our selves and the course ahead. After three and a half years of life in the country chronicling our adventures, shopping flea markets with new friends and producing stories for magazines, Jaithan and I took one last look at our Butler's Pantry... ...and packed it all up. Every. Last. Thing. Back to New York we went, settling into a modest one-bedroom apartment in Yorkville perched high in the sky where every toast rack, teapot, samovar, soup tureen, compote and cake stand crammed the shelves of the pharmaceutical cabinet my Pop-pop and I once stripped of its peeling paint years ago. Guest room accommodations went from marvelous... ...to makeshift. In the country, we used to love lighting fires in our living room that crackled and hissed... Hello, old friend. ...well...we screamed!
Crispy Baked Spicy Pumpkin Wontons Sadly, I haven’t always been kind to pumpkins. Quickly dismissed as something to be decorated and displayed, while other squashes make the cut and are happily cooked and eaten. That all changed last year when I tried pumpkin curry for the first time at a Thai restaurant. I had an epiphany; pumpkin is yummy in a savory dish. Baked wontons are easy and quick to assemble, especially using the canned pumpkin. For the savory filling, I went with Asian-inspired flavors and Sriracha sauce for its fiery kick. Crispy Baked Spicy Pumpkin WontonsMakes about 24 wontons 24 wonton wrappers 1/2 of a 15 oz can pumpkin puree 3/4″ piece of fresh ginger, minced 1 green onion stalk, finely chopped 1 teaspoon soy sauce Salt and pepper to taste Sriracha hot chili sauce to taste Olive oil 1 package Tofutti cream cheese non-hydrogenated plain Preheat the oven to 375 degrees. In a bowl, combine the pumpkin, ginger, green onion and soy sauce. Serve with ranch dressing if desired. Related PostCream Cheese Wontons
5 Creative Ways to Use Chia Seeds By What To Eat Published Apr 21, 2015 Chances are, you’ve heard all the rumblings about chia seeds: The tiny powerhouse is touted for it’s omega-3 fatty acids, protein, and fiber content. In fact, each tablespoon packs in 2.3 grams of protein and almost 5 grams of fiber, plus a dose of calcium, vitamins A, B, C, and E, and antioxidants. No wonder they’ve been celebrated as a superfood for both your heart and your skin! If you’ve never cooked with the ingredient before, you’re in for a surprising treat. Banana Chia Muffins Start your morning on a healthy note — and use up that last overripe banana sitting on your counter — by baking a batch of these hearty, satisfying muffins from Tone It Up. Chia Seed Jam When chia seeds are mixed with liquid, they expand as they absorb the moisture. Linguine al Limone With Grilled Chia-Chicken Meatballs Bubble Water/Chia Fresca Looking for a fun way to quench your thirst? Coconut Berry Chia Seed Pudding
A collection of vegan recipes A collection of vegan recipes Vegan Recipe Collection Hi there, my name is Paula. I post vegan recipes here for inspiration... Home Archive Random Ask me anything Theme One Green Planet vegan vegetarian recipe palak spinach pakora Dec 25 2015 - 46 notes - Source: onegreenplanet.org vegan vegetarian recipe Serious Eats ramen noodles Dec 25 2015 - 253 notes - Source: seriouseats.com One Green Planet vegan vegetarian recipe peanut butter pretzel truffle chocolate Dec 24 2015 - 91 notes - Source: onegreenplanet.org One Ingredient Chef vegan vegetarian recipe forager Dec 24 2015 - 105 notes - Source: oneingredientchef.com vegan vegetarian recipe One Green Planet mushroom rice risotto gluten free Dec 24 2015 - 233 notes - Source: onegreenplanet.org vegan vegetarian recipe Serious Eats soup ajiaco negro Dec 24 2015 - 137 notes - Source: seriouseats.com vegan vegetarian recipe Hanukkah fork and beans Dec 24 2015 - 69 notes - Source: forkandbeans.com Dec 24 2015 - 105 notes - Source: onegreenplanet.org
Aubergine and Mushroom Moussaka recipe - C-N-Do Scotland Walking Holidays Aubergine and Mushroom Moussaka Moussaka is a Greek classic and this simple dish is best served with some simple brown rice and a Greek-style salad of cucumber, tomatoes, black olives and diced Feta cheese dressed with olive oil and fresh lemon juice. Cooking Instructions: Slice aubergine into thin slices lengthways. Show all recipes → TheKitchenSinkRecipes.comThe Kitchen Sink Crispy Baked Tofu Could you eat a whole pound of tofu in one day? I can! Well, I almost did. When it comes to Crispy Baked Tofu, I actually have to stop myself from pigging out on it. Crispy Baked TofuMakes 10 to 12 slices 1 pound firm or extra firm tofu, drained and water pressed out 1 cup panko breadcrumbs 1 tablespoon nutritional yeast 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon salt Olive oil Preheat the oven to 350 degrees. Brush a baking sheet with olive oil. Bake tofu slices for about 20 – 30 minutes until light golden brown and crispy, turning them over halfway through.
Toasted Coconut Brussels Sprouts I think we’re all still pretty shocked that I actually enjoy brussels sprouts. And! Let’s take a moment thank the heavens above that I do or else… nary a vegetable would cross my lips. And in order to continue this… fondness… I have for the little green chunks o’ love, I gotta make sure they don’t overstay their welcome. Because I can’t get sick of the one plant type thing I’ve got going on. !! Now now… I realize I’m eliminating a majority of the population here with coconut AND brussels sprouts. For some of you (like ummmm, my husband), this is your ultimate worst nightmare. I pan-roasted the heck out of the brussels until caramely, added some coconut to toast, drizzled on some lite coconut milk and then ate them like there was no tomorrow. Print Coconut Toasted Brussels Yield: serves 2-4 Total Time: 15 minutes Ingredients: Directions: Add quartered brussels to a bowl and sprinkle with salt, pepper and nutmeg. Heat a skillet oven medium-high heat and once hot, add brussels.
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25 Vegetarian recipes you can cook in under 30 minutes We are big fans of spending quality time on food and eating. Eating is one of the most important things you do all day long, so for physical, mental and spiritual health, it is vital to spend time and thought each part of the process from selecting ingredients and recipes, to preparing your food, to enjoying your meals to their fullest. But we also know that sometimes weeknights can be hectic and you want to have some recipes handy that are healthy and delicious but that come together in a hurry when needed. © Jaymi Heimbuch1. © Jaymi Heimbuch2. © Jaymi Heimbuch3. © Jaymi Heimbuch4. © Jaymi Heimbuch5. © Jaymi Heimbuch6. © Jaymi Heimbuch7. © Jaymi Heimbuch8. © Jaymi Heimbuch9. © Jaymi Heimbuch10. © Jaymi Heimbuch11. © Jaymi Heimbuch12. © Jaymi Heimbuch13. © Jaymi Heimbuch14. © Jaymi Heimbuch15. © Jaymi Heimbuch16. © Jaymi Heimbuch17. © Jaymi Heimbuch18. © Jaymi Heimbuch19. © Jaymi Heimbuch20. © Jaymi Heimbuch21. © Jaymi Heimbuch22. © Jaymi Heimbuch23. © Jaymi Heimbuch24.
Chef in Training | A great place to find easy, delicious and family friendly recipes. Black Bean and Guac Burrito I’m not sure if it is all the cold weather we’ve had recently or the thought of leaving for Brazil in two week but my mind has been on my trip to Costa Rica from last summer. I guess I just miss the warm weather and the great food. I really wish I could go back and spend a week just eating! Since I can’t eat my way through Costa Rica (at least not yet), I keep trying to recreate meals that I enjoyed while I was down there. This is where I discovered my love for burritos. rice (check!) beans (check!) Okay, this meal may not be traditional but still has two important Costa Rican staples! All I’m missing is my warm weather (which hopefully I will find in Brazil along with more great food!) Black Bean and Guac Burritos Author: Erin Alderson Recipe type: Main Dishes Serves: 2 Ingredients 2 large flour tortillas ½ cup brown rice, cooked ½ can black beans bag chopped lettuce, onion, and tomatoes ⅓ cup Moneteray Jack Cheese Instructions * Also for ingredients, you will need a batch of guacamole.
Cranberry and Pecan Vegan Cheeseball Recipe Growing up as the only vegetarian in a big family of omnivores was pretty rough. Most of my holiday meals involved a plateful of sides, appetizers, or worse, hanging in there until after dinner and making a meal of dessert. My family has changed quite a bit since those days, and so have I. I never would’ve seen this coming, but I couldn’t be more gratified, and not just because it makes it’s easier for me to actually eat something at holiday gatherings, but also because now I’ve finally got other people to cook for. This particular vegan cheeseball is actually a vegan adaptation of one I ate a bunch of times growing up. You can’t have a cheeseball without some kind of coating, so the last thing I did was roll it in a mixture of pecans and cranberries. Creanberry and Pecan Vegan Cheeseball This holiday-perfect vegan cheeseball is made with a blend of creamy cashew cheese and sweet tart dried cranberries, all coated in a cranberry pecan crust. Ingredients Instructions Notes
eat your vegetable