Butternut squash and cranberry gratin - Running to the Kitchen This butternut squash and cranberry gratin is creamy, cheesy and perfectly crunchy on top. You’d never guess it’s dairy free! When it comes to Thanksgiving, I’m pretty sure my family might be the only one in country that couldn’t care less if the typical creamy mashed white potatoes weren’t on the table. So today, we do flair in the form of a {vegan} butternut squash and cranberry gratin using GO Veggie! Accommodating special diets during the holidays can be hard so I was really happy when this gratin came out creamy, cheesy and exactly like you’d expect a gratin to taste. This is worth the spot on the Thanksgiving table. Butternut squash and cranberry gratin This butternut squash and cranberry gratin is creamy, cheesy and perfectly crunchy on top. Author: Gina Matsoukas Recipe type: side dish Serves: 4 Instructions Preheat oven to 350 degrees. Inspired to create a great recipe with GO Veggie! Giveaway details: Thanks to GO Veggie! Main entry: Bonus entries:
Crash Hot Potatoes Man, do I love Australia. First, my oldest daughter was conceived there on our honeymoon…and while we’re on the subject, have I ever shared with you that we almost named her “Sydney” as a nod to her point of origin? In the end, I chickened out, though—I thought that might be a little corny, and truth be told, I think she was actually conceived in Brisbane. But I’ll stop there. This is a family-friendly website. Anyway, I just love Australia. They’re so simple, it’s terrifying. For now, though, let’s take a chill pill and make Crash Hot Potatoes! The Cast of Characters: New Potatoes (or other small, round potato), Olive Oil, Kosher Salt, Black Pepper, and whatever herb you like. Begin by bringing a pot of salted water to a boil. Add in as many potatoes as you wish to make, and cook them until they’re fork-tender. Oh! Next, generously drizzle olive oil on a sheet pan. This will mean the difference between the potatoes sticking and not sticking, so don’t be shy here. Or something. That’s it!
Cobb Salad Man, do I love a Cobb Salad! My mom used to order them at restaurants when I was younger, and I knew I had truly become a grown-up when I started ordering them, too. And when I could no longer eat Ding Dongs with impunity, but that’s another story for another time. I love Cobb Salads because there’s so much glorious goodness going on: Crisp greens, yummy chicken, eggs, bacon, avocado, tomato. And to tie it all together, creamy blue cheese dressing. I made a big, honkin’ Cobb Salad over the weekend for two very, very important reasons I will list for you right now: 1. Oh, and I almost forgot! 3. And I’m so glad I followed my heart. Here’s how to make it. First, whip up the blue cheese dressing. Whisk it together… Then add plenty of blue cheese! Next, finely slice up some chives (this is optional if you don’t have chives, or you can sub some chopped green onion)… And throw those in… Along with some Worcestershire, salt, and pepper. Then just stir it together! Let it cool on a plate… Iceberg…
Roasted Veggie and Black Bean Burritos Lately, I’ve been trying to have more “veggie” meals for dinner. You will not miss the meat in this burrito. The flavor is awesome…smoky sweetness from the roasted sweet potatoes and vegetables combined with a nice kick from the jalapenos. The black beans bulk it up, the cilantro keeps it fresh…and the melted cheese puts it over the top. To make things easier for myself at dinner time, I chopped and roasted the veggies earlier in the day. I can’t begin to tell you how healthy and yummy these guys were…I ate leftovers for lunch all week. Roasted Veggie and Black Bean Burritos A hearty and flavorful vegetarian bean burrito that everyone will love. Ingredients Instructions In a bowl, toss veggies in olive oil and season with spices. Tagged as: Beans, Healthy, mexican, sweet potatoes, Vegetarian
Quick and Crispy Vegetable Fritters | Just a Taste Sneak veggies into any meal with Quick and Crispy Vegetable Fritters that come together in minutes and pair perfectly with a cool dollop of sour cream or yogurt. I’m always on the hunt for fast and flavorful ways to add a veggie component to any meal, from tucking creamy avocado into homemade egg rolls to transforming cauliflower into tater-less tots. And now, if you have 25 minutes and a handful of pantry and fridge staples, you have the easiest and tastiest way to eat your veggies: Quick and Crispy Vegetable Fritters. The setup on this one is extra-simple: Shred zucchini and carrots then toss them together with eggs, garlic, scallions and a touch of flour. The veggies soften lightly in the centers of the fritters, while the exteriors get nice and crunchy. All that’s left to do is decide on your topping of choice. Looking for more ways to spruce up your veggie side dish spread? Craving more? Keep the fritter frenzy rollin’ with additional quick and easy veggie-packed recipes.
Thai Crunch Salad with Peanut Dressing Inspired by California Pizza Kitchen’s recipe, this Thai crunch salad with peanut dressing always satisfies. Photo by Alexandra Grablewski, Chronicle Books 2018 This recipe was inspired by the popular Thai crunch salad served at California Pizza Kitchen. It’s made with crisp Napa cabbage, crunchy vegetables and edamame, but it’s the creamy peanut dressing that makes it so good. Serve this salad as a light lunch or pair it with grilled chicken for a more substantial meal. What You’ll Need To Make Thai Crunch Salad with Peanut Dressing This is one of those recipes with a long list of ingredients but don’t let that deter you; you can use many of the prepared vegetables available at the supermarket today, and the dressing is quickly puréed in a blender. How To Make Thai Crunch Salad with Peanut Dressing Begin by making the dressing. Add the cilantro and process for a few seconds until the cilantro is finely chopped. It will look like this. Next, make the salad. Ingredients For the Salad Powered by
Spicy Pineapple Slaw Recipe Spicy Pineapple Slaw Servings Per Recipe: *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. **Nutrient information is not available for all ingredients. (-)Information is not currently available for this nutrient. Spicy Pineapple Slaw Servings Per Recipe: *Percent Daily Values are based on a 2,000 calorie diet. **Nutrient information is not available for all ingredients. (-)Information is not currently available for this nutrient.
Creamy Roasted Cauliflower and Mushroom Soup {vegan + gluten free + paleo + whole30 + keto} - nyssa's kitchen This ultra creamy roasted cauliflower and mushroom soup is an absolute dream of a cozy soup season recipe! It’s rich in comforting flavor and packed with nourishing and healthy ingredients for a feel good soup that will warm you up from the inside out. Vegan, gluten free, paleo, keto friendly, and whole30 compliant! I’m not sure there is any better feeling than cozying up to a delicious bowl of homemade soup when there’s a brisk chill in the air. Of course we have our favorites that we come back to every year, but I also love experimenting with some new creative soup recipes. Incredibly creamy without any dairy thanks to a few raw cashews. Why you’ll love this creamy mushroom and cauliflower soup This roasted cauliflower and mushroom soup is: Delightfully creamyFull of umami rich flavor Dairy free Comforting Easy to make Nourishing Satisfying Creamy roasted cauliflower and mushroom soup ingredients Here’s exactly what you need to make this dairy free soup: Preheat the oven to 400 degrees F.
Aloo Palak Recipe - Swasthi's Recipes Aloo palak is a simple Indian dish made with potatoes, spinach, spices and herbs. It is a super easy and delicious way to get a little extra iron in your diet. This aloo palak is the Indian version of the sautéed spinach with potatoes & a few spices. It tastes amazingly delicious with a burst of garlicky and citrus flavors. Aloo palak goes well with just anything – roti, bread, poori, rice & also makes a good filling for your sandwiches, wraps and rolls. About Aloo Palak Aloo palak is a North Indian side dish of potatoes and spinach sautéed or cooked with onions, garlic, cumin seeds and garam masala. Often you will also find this served in the North Indian restaurants in a Thali (a full meal served with several sides). My Recipe I have shared the recipe to make dry aloo palak in this post. While I reserve the gravy version for occasions and weekends, this dry aloo palak is our absolute favourite & is made time & again. Variations: How to Make Aloo Palak (Stepwise Photos) Preparation 1. 2.
Purslane Salad with Sweet Corn and Tomatoes - Forager | Chef Verdolagas and sweetcorn salad isn't a traditional Mexican recipe, but it might as well be. An homage to Mexico, and it's love of quelites, a sort of catch-all term for edible wild plants, it's a generous dose of the famous edible garden weed mixed with roasted sweet corn, charred tomatoes, and simple Mexican seasonings and herbs. Lamb's quarters, amaranths, galinsoga, and others often fall into the quelites camp, but verdolagas are arguably one of the best known. Also known as verdolagas in South America, I can recall plenty of times where I've mentioned the name to employees I've had from Mexico, El Salvador, Puerto Rico, and the like, knowing it will give them a good dose of nostalgia, since it's a common food in South America. Purslane is cooked in South America any number of ways, and it can be very good like that, especially if it's older. Here's the quick and dirty version: take a bunch of purslane, wash and dry it, then cut into 1 inch pieces. Print Recipe Prep Time15 minutes mins