45+ Easy Vegetarian Meals for Meatless Monday - Foolproof Living

Roasted Brussels Sprouts and Sweet Potatoes

Aysegul Sanford — Wed, 20 Sep 2023 19:47:47 +0000

Here at Foolproof Living, we love to roast colorful root veggies in the oven. Not only is this method quick and easy, but it’s the tastiest way to get your daily dose of nutrients. If you’re looking for more easy recipes for beautifully caramelized, tender roasted veggies, you have to make my Roasted Acorn Squash, this Maple Roasted Carrot dish, and my Baked Butternut Squash Cubes.

Ingredients

We’re keeping the ingredient list short and simple for this roasted brussel sprout and sweet potato recipe. The veggies crisp up perfectly with just a little olive oil, and we’re adding a few additional seasonings to enhance the flavor of this dish. Here’s what you’ll need:

Fresh Brussels sprouts: Rinse them under cold water and slice them in half. If you have larger sprouts, cut them into quarters.
Sweet potatoes: You’ll need 1 or 2 large sweet potatoes or 3-4 medium sweet potatoes. Be sure to peel them and cut them into 1-inch cubes.
Fresh garlic cloves: Peel garlic and mince finely. Don’t have fresh garlic on hand? Use a teaspoon of garlic powder instead.
Extra-virgin olive oil
Seasonings: You’ll need paprika (sweet or smoked), ground cumin, kosher or sea salt, and black pepper.
Fresh Herbs (optional): We used fresh parsley as a garnish, but when making this dish during the holiday season, we use other fresh herbs like fresh sage, fresh thyme, or fresh rosemary.

Substitutions

Root vegetables are ideal for roasting because the high heat allows the veggie’s natural sugars to caramelize and release a sweet flavor. Feel free to swap the sweet potatoes for your favorite root vegetable or even switch up the flavor profiles of this dish. Here are some ideas:

Pioneer Woman’s Brussel sprouts and sweet potatoes: The Pioneer Woman has a delicious variation of this Brussel sprouts and sweet potato recipe that uses butternut squash and onion. If you’d like to try out her version, swap the sweet potatoes for cubed butternut squash and add some diced onion (she uses yellow onion, but red onion would also work.) If you don’t know how to cube butternut squash, check out my easy How to Cut Butternut Squash guide. If you’re not a fan of butternut squash, try substituting chopped carrots. You can even make roasted yams and Brussels sprouts for another substitution.
Maple roasted Brussels sprouts and sweet potatoes: Sweet and savory is such a classic combo! Balance the savory spices in this recipe by adding a sweetener like sweet maple syrup, which will also help to bring out those beautiful caramelized flavors. I recommend drizzling your oven-roasted sweet potatoes and Brussels sprouts with maple syrup (about one tablespoon), just as I did in this Maple Roasted Carrots recipe. For another sweet option, try drizzling your roasted veggies with a dash of balsamic vinegar or balsamic glaze (affiliate link.)

How to Roast Sweet Potatoes and Brussel Sprouts?

In just 30 minutes, you can serve up this impressive, colorful vegetable dish that pairs with an endless number of main dishes. Plus, with only one bowl and a sheet pan, it makes for a super easy cleanup. Here’s how to make brussel sprouts and sweet potatoes in oven:

Prep your equipment: Preheat your oven to 400 degrees F (204 degrees C). Line a large sheet pan with parchment paper or aluminum foil and set aside.

Combine the veggies and seasonings: Add the veggies, olive oil, garlic, cumin, paprika, salt, and pepper to a large or medium bowl. Toss Brussels sprouts and sweet potatoes with all the oil and seasonings until evenly coated.
Transfer to the baking sheet: Transfer the seasoned veggies to the prepared baking sheet and spread them into a single layer.
Roast vegetables: Place in the center rack of the oven for 20-25 min, making sure to flip halfway through.
Serve: Transfer the roasted sweet potato and brussel sprouts to a serving bowl or plate. Sprinkle with fresh parsley or other fresh herbs, if desired.

Variations with Optional Add-Ins

While roasted brussels sprouts and sweet potatoes are delicious as-is, they make an excellent base for salads, grain bowls, and more. Get creative by drizzling with dressings, adding lots of toppings, or adjusting the flavor profile to suit a special occasion. Here are a few suggestions:

Add quinoa: Turn this easy side dish into a roasted vegetable salad with cooked quinoa. For nutritious, simple, and filling lunch or dinner options, add your roasted brussels sprouts and sweet potato to this yummy Quinoa Sweet Potato Bowl or to my other delicious Quinoa Salad recipes. If you’d like to try these recipes but you are unfamiliar with cooking quinoa, I have you covered. Check out my easy guide for Cooking Quinoa on the Stove.
Mix with salad greens or massaged kale: Amp up the nutrients of this dish by tossing it with your favorite salad greens or kale. For a restaurant-worthy creation, finish off your sweet potato brussel sprout salad with a drizzle of Lemon and Balsamic Dressing and top it with lots of Crispy Bacon.
Nuts and dried fruits: While you can enjoy roasted sweet potatoes and Brussels sprouts year-round, they’re especially fitting for the autumn season because of their warm, cozy flavors. If I’m making this dish for Thanksgiving, I love adding festive toppings like chopped pecans (or walnuts) and dried cranberries. Feel free to use your favorite nuts and dried fruit, such as dried figs or sliced almonds. Or, add a fun pop of color by tossing this sweet potato brussel sprout recipe with some fresh pomegranate seeds.

How to Make Ahead, Store, & Reheat?

While sheet pan Brussel sprouts and sweet potatoes are quick and easy to throw together for a last-minute side dish, they’re also make-ahead-friendly for meal prep and storage-friendly for those yummy leftovers. Here are some make-ahead, storage, and reheating tips:

Make-ahead: You can make this sweet potato and brussel sprout recipe a day in advance so it’s ready to go when you are. Simply chop up the veggies, mix them together with the seasonings, garlic, and extra virgin olive oil, and store them in a plastic bag, large bowl, or airtight container in the fridge. Follow the above instructions to cook them when you’re ready to serve.
Store: Bring the baked brussel sprouts and sweet potatoes to room temperature before placing them in an airtight container. They’ll stay fresh in the fridge for up to 4 days.
Reheat: You can reheat your leftovers for a few seconds in the microwave or in a 300-degree F oven for about 10 minutes or until warmed through.

What to Serve It With?

Baked sweet potato and Brussels sprouts are a classic side that pairs with virtually any main dish. While it is one of my go-to dishes for holiday dinners, you can also enjoy this recipe as a snack, appetizer, or simple lunch! Here are a few of my serving recommendations:

Serve it with turkey: As part of the autumn harvest, roasted brussel sprouts with sweet potatoes are a must for your Thanksgiving menu or holiday table. Serve them as part of your Thanksgiving meal along with Turkey Breast Tenderloin, Roasted Turkey Legs, Maple Cranberry Sauce, Sweet Potato Souffle Recipe, and all your favorite Thanksgiving recipes. Or, for year-round enjoyment, serve this side dish with a roast chicken, such as my Air Fryer Cornish Hen.
Pair it with beef: For a restaurant-quality meal, serve your roasted sweet potato brussel sprouts with a succulent, tender beef dish. My favorites are Reverse Sear Tenderloin Roast and Barefoot Contessa’s Pot Roast.

Expert Tips

When it comes to roasting Brussel sprouts and sweet potatoes, the goal is to make them tender, caramelized, and crisp rather than mushy and lifeless. Thankfully, this is easy to achieve with just a few tricks up your sleeve! Here’s what you need to know:

Aim for equal-sized veggies: Cutting your veggies into fairly equally-sized pieces will help them cook evenly in the oven. I recommend chopping medium-sized sweet potatoes into 1-inch cubes and cutting the sprouts in half lengthwise. You may need to cut particularly large Brussels sprouts into quarters.
Leave the outer leaves: While you can remove any loose sprout leaves before roasting, I prefer to leave them since they crisp up really well in the oven and add a nice crunch to the dish.
Flip halfway through the roasting process: When roasting sweet potatoes and Brussels sprouts, flip them halfway through to ensure even cooking. They can turn from perfectly crisp and caramelized to mushy pretty quickly, so make sure to keep an eye on them after about 20 minutes (every oven is different). You’ll know they’re done when they’re fork-tender.

FAQs

Can I roast brussel sprouts and sweet potatoes together?

Yes, you can. Roast sweet potatoes and brussel sprouts in the oven for a total time of about 20-25 minutes to achieve a fork-tender texture with crisp, caramelized edges. Plus, sweet potato brussels sprouts are a savory and sweet combination that makes for the perfect side dish.

What temp to roast brussel sprouts and sweet potatoes?

You can cook sheet pan sweet potatoes and brussel sprouts in a 400-degree F oven for 20-25 minutes or until fork-tender.

Can I roast brussels sprouts and sweet potatoes in the air fryer instead?

For a quick and easy cooking option, you can make air fryer brussel sprouts and sweet potatoes instead of roasting them in the oven. I recommend roasting them in the air fryer basket at 400 degrees F for 17-20 minutes or until you achieve tender potatoes and crispy brussel sprouts.

What pairs well with brussel sprouts?

Root veggies, such as sweet potatoes, carrots, and butternut squash, pair beautifully with sprouts. Roasted root vegetables and brussel sprouts require around the same cook time, resulting in a tender texture with crisp, golden brown, and caramelized edges. It’s the perfect combination of savory and sweet.

Should I soak brussel sprouts before roasting?

There’s no need to soak your sprouts before roasting them. However, I recommend giving them a good rinse under cold running water to remove any dirt, debris, or pesticides. You can lightly dry them with a paper towel before cooking to ensure they crisp up nicely.

Other Roasted Vegetable Recipes You Might Like:

Whether you need a delicious side dish to serve with your holiday dinner or you are just looking for a healthy veggie meal for a Tuesday night dinner, we have a good collection of vegetable side dishes for you to choose from. Below are a few hand-picked recipes that we make regularly:

If you try this Roasted Sweet Potato Brussel Sprouts Recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Roasted Brussels Sprouts and Sweet Potatoes Recipe

These Oven-Roasted Brussel Sprouts and Sweet Potatoes are an easy side dish that’s vegan, gluten-free, and dairy-free. Tender, perfectly caramelized, and seasoned with cumin and paprika, these veggies are just as tasty as they are nutritious. Serve this recipe as a snack or appetizer, alongside your favorite weeknight meal, or even as an accompaniment to your holiday table.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegan

Prep Time 10

Cook Time 25

Total Time 35

Servings servings (as a side dish)

Calories 271kcal

Author Aysegul Sanford

Ingredients

1 pound Brussels sprouts trimmed and halved lengthwise
1 pound sweet potatoes peeled and cut into 1-inch cubes
2 cloves fresh garlic minced or 1 teaspoon garlic powder
¼ cup olive oil
1 teaspoon ground cumin
½ teaspoon paprika sweet or smoked
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon fresh parsley optional or other fresh herbs like fresh sage, thyme or rosemary

Instructions

Preheat oven to 400 degrees F (or 204 degrees C). Line a large baking sheet with parchment paper (or aluminum foil) and set aside.
Into a large bowl, place halved Brussels sprouts, cubed sweet potatoes, minced garlic, olive oil, ground cumin, paprika, salt, and pepper.
Give it a good toss to ensure that the vegetables are coated with all the seasonings and oil.
Transfer onto the prepared baking sheet and make sure that they are spread on a single layer.
Roast vegetables in the oven for 20 to 25 minutes, flipping halfway through the cooking process.
Transfer the now-roasted sweet potatoes and Brussels sprouts to a serving platter. Serve it with a sprinkle of fresh parsley.

Notes

Yields: This recipe yields about 4 to 5 cups of roasted vegetables, which is ideal for serving 4 people as a side dish. The nutritional values listed below are per serving.
Aim for equal-sized veggies: Cutting your veggies into fairly equally-sized pieces will help them cook evenly in the oven. I recommend chopping sweet potatoes into 1-inch cubes and cutting the sprouts in half lengthwise. You may need to cut particularly large Brussels sprouts into quarters.
Make-ahead: You can make this recipe a day in advance so it’s ready to go when you are. Simply chop up the veggies, mix them together with the seasonings, garlic, and extra virgin olive oil, and store them in a plastic bag, large bowl, or airtight container in the fridge. Follow the above instructions to cook them when you’re ready to serve.
Store: Bring the roasted vegetables to room temperature before placing them in an airtight container. Keep them in the fridge for up to 4 days.
Turn it into a salad: An earlier version of this recipe was tossed with ½ cup of cooked quinoa, 1 cup of arugula, a handful of pumpkin seeds, and pomegranate arils. It was drizzled with a homemade salad dressing. Below are the ingredients you will need to make the dressing:
- ¼ cup orange juice freshly squeezed
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper

Nutrition

The post Roasted Brussels Sprouts and Sweet Potatoes appeared first on Foolproof Living.

Vegetarian Zucchini Lasagna

Aysegul Sanford — Mon, 17 Jul 2023 14:18:59 +0000

Making vegetable lasagna with zucchini is a great way to transform your veggies into a five-star meal. And let me assure you, lasagna with zucchini (instead of noodles) is just as delicious as its version made with pasta.

Easy and delicious, zucchini recipes are some of my go-to’s for quick weeknight meals. Zucchini Soup is a light and luscious vegan recipe that comes together in 30 minutes, while Baked Zucchini Fritters make the ideal appetizer for anyone looking for yet another creative way of using this summer vegetable.

Ingredients

This vegetarian zucchini lasagna recipe only uses simple ingredients to fill your plate and delight your tastebuds with rich Italian flavors.

Zucchini: Small- and medium-sized zucchini work best in this recipe, as large zucchini, tend to be more watery and have more seeds. Also, note that there’s no need to peel your zucchini before adding them to your lasagna mixture—especially in summer, during the zucchini season.
Olive oil
Onion
Garlic cloves
Fresh baby spinach
Ricotta cheese: I recommend using full-fat ricotta cheese to ensure this dish comes out as creamy and rich as possible, being sure to drain away any excess liquid. However, if you don’t have any store-bought ricotta on hand or prefer to make your own, you can also prepare Homemade Ricotta with only four basic ingredients.
Egg
Parmesan cheese
Seasonings: To give your gluten-free lasagna the classic taste of Italian flavors, you’ll need dried oregano, fresh basil, lemon zest, Kosher salt, and ground pepper.
Marinara sauce: You can use three cups of your favorite marinara sauce to cut down on prep time, or you can take this recipe to the next level by making your own Tomato Basil Sauce.

Optional Add-Ins and Substitutions

Use low-fat or skim cheese: If you want to make your low-carb vegetable lasagna low-fat, too, you may use low-fat or skim cheese instead of whole-milk ricotta.
Frozen spinach: Don’t have any fresh spinach on hand? Don’t worry! You can use frozen spinach in this easy zucchini lasagna instead, as long as you fully thaw it and squeeze out all of its juices before adding it to your recipe.
Squash: To give your recipe a hint of extra sweetness, try making zucchini squash lasagna instead! Simply mix and match your zucchini with a serving of sliced yellow squash.
Cottage cheese: For slightly tangier undertones and an extra helping of protein, you can make your vegetarian lasagna with cottage cheese instead of ricotta cheese. However, be sure to remove as much liquid as possible before adding it to your recipe, preferably by draining the cheese in a colander.
Other veggies: Adding more vegetables to your zucchini vegetable lasagna is an easy way to add flavor, color, and extra nutrition to your meal. My favorite add-ins include sautéed mushrooms, carrots, onions, and bell peppers. When adding veggies, it is imperative to sautee and soften them first before adding to the recipe.
Vegan: Transforming this dish into a vegan zucchini lasagna recipe is a cinch. First, omit the egg. Then, ensure your vegan lasagna is dairy-free by substituting traditional milk-based cheese with your favorite vegan ricotta, vegan parmesan, and vegan mozzarella. If you prefer to make your own cheese, it only takes five minutes to make tofu ricotta and vegan parmesan with nutritional yeast.
Add meat: Satisfying meat eaters is a piece of cake with this versatile zoodle dish. Layer in a half-pound of sauteed ground beef or ground turkey, and prepare your mouth for hearty, savory flavors.

How to Make Zucchini Lasagna

Ever wonder how long to bake zucchini lasagna or how to layer your casserole perfectly? This beginner-friendly guide will show you how to make a veggie lasagna with zucchini that will taste straight out of an Italian restaurant.

Prepare the veggie lasagna noodles: To slice your veggies, I recommend using my go-to method to slice zucchini for lasagna (which I detail more fully in my guide on How to Cut Zucchini for lasagna.) First, cut off a small bit from the top and bottom of each zucchini. Then, hold the end of the zucchini in one hand and use your other hand to shave the veggie lengthwise into thin slices using a veggie peeler, Y peeler, sharp knife, or mandoline slicer. These slices will serve as your vegetable lasagna “noodles.” When the veggie becomes too thin to grasp, lay it on your cutting board and use it as support while you finish slicing.
Let the slices rest: Arrange the zucchini slices in a single layer over a clean kitchen towel or a few paper towels. Let them rest while you prepare the remaining ingredients, as they will naturally release excess moisture during this time. Pat the zucchini dry when ready to assemble the lasagna.
Saute the onions: Heat the olive oil in a medium skillet over medium-high heat. Then, add the onions and sauté, stirring occasionally, until they turn translucent (about five minutes). Lower the heat to medium, add the garlic, and sauté the mixture for one more minute.
Cook the spinach: Add the spinach to the pan and cook until wilted (approximately 2-3 minutes). Then, remove the skillet from the heat, and let it cool for a few minutes. While it rests, begin preparing the ricotta mixture. However, before adding it to the filling, be sure to drain any excess liquid from the pan.

Make the ricotta filling: In a medium bowl, mix the ricotta cheese, egg, parmesan cheese, oregano, basil, lemon zest, salt, and black pepper.
Add the spinach: Add the sauteed spinach and onion to the ricotta mixture. Stir until thoroughly combined.
Prepare the oven: Preheat the oven to 375 degrees F.

Add the tomato sauce: Take out a 9×13-inch baking dish, and spread ¼ cup of the tomato sauce over the bottom.
Start the assembling: Cover the lasagna pan with zucchini noodles in a single thin layer. Arrange the slices on top of the tomato sauce, beginning at the shorter side and working across the pan. Cover empty spaces with extra pieces, using about 12-13 slices per layer.
Add the ricotta filling: Spread ⅔ cup of the ricotta mixture evenly over the layer of zucchini noodles. Then, spoon another ½ cup of the tomato sauce on top, and sprinkle that with ⅓ cup of mozzarella cheese.

Finish assembling the vegetable noodle lasagna: Repeat the assembly process (Steps 8-10) four more times, resulting in five layers in total. Top it with the remaining tomato sauce and shredded mozzarella.
Bake: Cover the spinach and zucchini lasagna with aluminum foil. Bake the dish for 30 minutes. Remove the aluminum foil from the top of the baked zucchini lasagna and cook it for 15 minutes or until the top turns a bubbly brown.
Rest, garnish, and serve: Let the dish cool for 15 minutes, and if any excess liquid remains, drain it before serving.

How to Make Ahead, Store, Reheat, and Freeze?

This easy zucchini lasagna recipe is just what every busy chef needs. This delicious dish is perfect for effortless meal prep, storage, and hands-free reheating.

Make ahead: This zucchini meatless lasagna is a great make-ahead dish for busy weeknight dinners. First, assemble and bake the lasagna as instructed. Then, bring the dish to room temperature, drain any excess liquid, and place it in an airtight container. Store it in the refrigerator for up to three days. When ready to eat, reheat the lasagna in a 350-degree F. oven for 30 minutes or until it warms through.
Storage of leftovers: Let your veggie lasagna come to room temperature before storing. Then, transfer it to an airtight container and keep it in the refrigerator for up to three days. Also, drain the lasagna before eating, as it will likely develop extra moisture during storage.
Reheat: After storing your no-meat lasagna in the fridge, drain any excess liquid and reheat it in a 350-degree F. oven for 10-15 minutes or until warm.
Freeze: When freezing lasagna with spinach and zucchini, let it reach room temperature first. Drain all excess liquid, then portion it into an airtight container or cover it tightly with stretch film to avoid freezer burn. Transfer the covered dish to the freezer for upto a month.
Thaw: Thaw your frozen veggie lasagna overnight in the refrigerator. Be sure to drain any excess liquid before reheating. Then, place it in a 350-degree F. oven for 20-30 minutes or until heated through.

Expert Tips

You don’t have to be an Italian chef to prepare a gourmet vegetable lasagna recipe with zucchini. These master tips will ensure your healthy no-pasta recipe always comes out rich, tender, and flavorful.

Excess liquid/removing moisture: Because zucchini carries so much water, letting your slices rest on a towel before incorporating them into your lasagna assembly is essential. This time allows the zucchini to naturally sweat out its excess liquid, keeping your zucchini lasagna from becoming soggy. Though some recipes ask you to salt your zucchini before cooking, we found this extra step unnecessary.
Layering: Do not stress about the zucchini noodles being perfect. As long as each layer is covered with veggie noodles and then properly spread with tomato sauce and ricotta mixture, you should be fine. It is okay if your slices are imperfect. Simply cover as much of your lasagna surface with zucchini as possible, and your bake will come out perfectly.
Equipment: It is important that your zucchini is sliced thinly (⅛-inch pieces.) When we were developing this recipe, we initially tried to slice zucchini noodles using a mandoline slicer. While it did the job, we found that a vegetable peeler was easier to use. If you own a Y-peeler, that is even better, but either one would work.
For thicker Slices: If you do not own a peeler or a mandoline, then you can use a sharp knife to slice the zucchini. Though keep in mind that cutting thin, equal strips may be more difficult. If your knife-cut slices are thicker in width, then you can pre-bake them before adding them to your lasagna layers to remove excess moisture and reach a tender consistency. Line a baking sheet with parchment paper, and arrange your zucchini strips in a single layer. Preheat your oven to 350 degrees F. and bake them for 8-10 minutes, flipping them halfway through.
Bake covered then uncovered: Cheese tends to cook more quickly than the other lasagna layers, so it’s important to bake your dish covered for the first thirty minutes and uncovered for an additional fifteen. This way, your lasagna will cook fully without drying out, and your cheese will lightly melt and brown without burning.
Rest before serving: Let this grain-free lasagna rest for 10-15 minutes after removing it from the oven. This resting time will help the lasagna solidify its shape, making it easier to cut and serve neatly.

What to Serve with this Meatless Zucchini Lasagna?

Vegetarian lasagna with zucchini is the perfect meal for any night of the week. This collection of menu ideas will complete your table with everything from flaky garlic bread to succulent poultry.

Bread: No one can resist sopping up gooey lasagna sauce with a hearty piece of bread. A crusty loaf, like ike my No-Knead Bread, is ideal for balancing the tender texture of the zucchini lasagna noodles. For something quick (and super flavorful!), our Air Fryer Garlic Bread also makes an excellent addition to the meal.
Salad: Green salads are the way to go if you’re looking for a light, nutritious side to pair with your healthy zucchini lasagna recipe. Creamy Caesar Salad is a classic Italian option, while Quinoa Avocado Salad is a colorful and crisp mix that comes together in just 15 minutes. For other equally healthy, filling sides, you could also whip up any of my other Quinoa Salad Recipes and prepare yourself for a brilliant spread of delicious food.
With meat: Want to add some hearty protein to your meat-free lasagna? This cheesy, veggie-packed recipe is great for serving alongside Chicken Parm, Chicken Fricassee, and Grilled Cornish Hens.

FAQs

How do you keep zucchini lasagna from getting watery?

Zucchini tends to carry a lot of juices, so to avoid watery zucchini lasagna, I recommend letting your veggie slices rest on paper towels for a few minutes before adding them to your baking pan. This resting time will help draw out excess moisture before baking. Other ways to reduce wateriness include letting your baked lasagna rest after cooking so water can either evaporate or more evenly permeate its layers. It’s also a good rule of thumb to select fresh, small- or medium-sized zucchini, as they contain less fluid than larger, less fresh veggies. Still, because of the nature of zucchini, your veggie lasagna will inevitably have a little more liquid than classic lasagna, so don’t worry if you have to drain the top of your dish before serving or during storage.

Can zucchini lasagna be frozen?

You can freeze the dish once it reaches room temperature. Just be sure to transfer your lasagna to an airtight container or cover it as tightly as possible with several layers of stretch film to keep it from becoming freezer burnt. You can then thaw your frozen vegetarian zucchini pasta overnight in the fridge and reheat it for about 20 minutes at 350 degrees F.

Other Vegetarian Dishes with Summer Vegetables

Nothing tastes as light yet filling as this summer vegetable lasagna. However, if you want to make the most of your summer garden, these other healthy veggie dishes will satisfy all your cravings.

If you try this Vegetarian Zucchini Lasagna recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Vegetarian Zucchini Lasagna Recipe

Vegetarian Zucchini Lasagna made with zucchini "noodles" instead of pasta noodles! Layered with ricotta & tomato sauce, this healthy, gluten-free, grain-free, and keto-friendly meal is the perfect summer meal.

Course Main Course

Cuisine Italian

Diet Gluten Free, Vegetarian

Prep Time 30

Cook Time 30

Resting Time 15

Total Time 1 15

Servings slices

Calories 269kcal

Author Aysegul Sanford

Ingredients

3 medium-sized zucchini approximately 1 pound in total (60 slices)
2 tablespoons olive oil
1 medium onion chopped
4 cloves garlic finely minced or crushed through a garlic press
6 oz. fresh baby spinach roughly chopped
1 ½ cups full-fat ricotta cheese* excess liquid drained
1 large egg
1/2 cup parmesan cheese
2 teaspoons oregano dried (optional)
3 tablespoons basil fresh and chopped plus more for garnish
1 tablespoon lemon zest
½ teaspoon Kosher salt
½ teaspoon ground pepper
3 cups Tomato Basil Sauce or your favorite storebought Marinara Sauce
2 ⅓ cups mozzarella shredded

Instructions

To prepare the zucchini: Cut a small slice off the end of each zucchini. Slice the zucchini thinly lengthwise using either a mandoline, a y peeler or a sharp knife*.
Arrange the zucchini slices in a single layer on a kitchen towel or a few sheets of paper towels. As they rest, you will notice a trace amount of moisture emerging on the surface. Let them sit on the counter while you are working on the rest of the ingredients, and be sure to pat dry before the assembly stage.
In a medium skillet, heat the olive oil over medium-high heat, then add the onions and saute, stirring occasionally, until translucent, approximately 5 minutes. Lower the heat to medium and add the garlic and saute for an additional 1 minute.
Add the spinach and cook until fully wilted, 2-3 minutes. Remove from the heat, and let it cool for a few minutes while you are making the ricotta mixture. If there is any liquid in the pan, drain it prior to adding to the ricotta mixture.
To prepare the ricotta filling: Mix together ricotta cheese, egg, parmesan cheese, oregano, basil, lemon zest, salt, and pepper in a medium bowl.
Add in the spinach mixture and stir to combine.
Preheat the oven to 375 degrees F.
To assemble the zucchini lasagna: Spread ¼ cup of tomato sauce at the bottom of a 9×13-inch casserole dish.
Arrange the zucchini slices on top of the tomato sauce, placing them across the shorter width and covering the empty spots with more zucchini slices. You should use around 12-13 slices per layer.
Spread ⅔ cup of the filling (~7 oz.) over the zucchini layer. Spoon ½ cup of the tomato sauce and sprinkle with ⅓ cup of the mozzarella cheese.
Repeat the process four more times (5 layers in total), ending with the remaining tomato sauce and shredded mozzarella.
Cover with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes so that the top will become bubbly brown. Let it cool for 15 minutes on the kitchen counter.
Garnish with some torn fresh basil leaves, slice and serve.

Notes

Yields: This recipe is made in a 9X13 baking dish that yields 9 slices of zucchini lasagna. The calorie and nutrition information below is per slice.
Ricotta Cheese: You can make your own ricotta or buy it from the store. However, be sure to drain any excess liquid before adding it to the mixture.
Excess liquid: If you have excess liquid in the baking dish after cooking, you can drain it out before serving. Letting the lasagne rest for 15 minutes will help the liquid set up.
Make Ahead: First, assemble and bake the lasagna as instructed. Then, bring it to room temperature, drain any excess liquid, and place it in an airtight container. Store it in the refrigerator for up to three days. When ready to eat, reheat the lasagna in a 350-degree F. oven for 30 minutes or until it is thoroughly warmed.
Storage of leftovers: Bring the lasagna to room temperature, transfer it to an airtight container, and keep it in the refrigerator for up to three days. It is possible that it will develop extra moisture during storage, so feel free to drain it before reheating.
Reheat: Reheat it in a 350-degree F. oven for 10-15 minutes or until warm.
Freeze: If you want to freeze this dish, we recommend baking it first. Simply bring it to room temperature and cover it tightly with stretch film to avoid freezer burn. Transfer the covered dish to the freezer for up to a month.
Thaw: Thaw it in the fridge overnight. Be sure to drain any excess liquid before reheating. Then, place it in a 350-degree F. oven for 20-30 minutes or until heated through.

Nutrition

The post Vegetarian Zucchini Lasagna appeared first on Foolproof Living.

Alison Roman’s “The Stew” Recipe

Aysegul Sanford — Sat, 25 Mar 2023 18:47:13 +0000

Cookbook author and New York Times columnist Alison Roman first published the Alison Roman Chickpea Stew in The New York Times in 2018. The recipe quickly took the internet by storm, gaining popularity among home chefs and food lovers on social media through its own hashtag #TheStew.

The NYT chickpea stew recipe has many renditions today, so you may also see it referred to online as “Chickpea Turmeric Stew,” “Chickpea Curry Stew,” or “Coconut Curry Chickpea Stew.” Because of its original publication in The New York Times, you may also see it appear as “The New York Times Chickpea Stew” or the “NY Times Chickpea Stew.” Whatever you’d like to call it, Alison Roman’s viral recipe is truly delicious and worth a try!

Ingredients

The beauty of this vegetarian chickpea stew is that, because of its short ingredient list of pantry staples, it’s budget-friendly and requires little to no grocery shopping if you have a well-stocked kitchen. Here’s what you’ll need to make the Alison Roman stew recipe:

Olive oil: Garbanzo beans love to bathe in oil, so you’ll need about a ¼ cup.
Aromatics: Onion, fresh ginger, and garlic deepen the stew’s flavors and add a nice aroma.
Spices and seasonings: You’ll need ground turmeric, red pepper flakes (optional), kosher salt, and black pepper.
Canned garbanzo beans: Spiced chickpeas, also known as garbanzo beans, are the star of the show in this recipe. The canned version is easy, inexpensive, and convenient, but you can also cook your own dried chickpeas if you’d prefer. Just ensure that the ones you use in this recipe are cooked.
Full-fat coconut milk: According to Roman, full-fat coconut milk yields the best results for this chickpea coconut stew. You’ll want to avoid lite coconut milk, low-fat coconut milk, cream of coconut, or coconut milk that’s meant for drinking, as these variations will alter the consistency of the stew.
Vegetable stock: You can also use chicken stock (I make mine following Barefoot Contessa’s Chicken Stock recipe) if preferred.
Hearty leafy greens: Use your favorite hearty leafy green, such as kale, collard greens, swiss chard, baby spinach, or mustard greens. However, remember that swiss chard and spinach will wilt and soften much faster than kale or collard greens.
Fresh herbs: Fresh herbs, such as mint, parsley, or cilantro, add the perfect finishing touch and hint of flavor to this recipe.
Garnishes and accompaniments: Finish off your stew with a dollop of greek yogurt (or sour cream), a good drizzle of olive oil, a squeeze of lime juice, and a handful of fresh mint. You can also finish it off with extra chili flakes for a spicy chickpea soup. Serve with bread on the side, if preferred.

Optional Add-Ins

Don’t be afraid to make this Alison Roman The Stew recipe your own by tossing in additional ingredients to amp up the flavor profile, make it more hearty, or add extra nutrients. Here are some suggestions:

More vegetables: In my opinion, you can’t add too many veggies to a stew! To boost your turmeric chickpea stew with extra nutrition, stir in ½ cup of chopped carrots, celery, sweet potato, and baby bok choy. Roman recommends cooking the carrots, celery, and sweet potatoes along with the aromatics, but you’ll want to add in the bok choy during the last five minutes of cooking.
Add a carb: While this stew is pretty filling on its own, you can make it especially hearty by adding a carb. I personally like to toss in some ramen noodles about three minutes or so before serving. You can also add some quinoa about 10 minutes before serving to give the stew extra body and heartiness.
Make it richer: If you are a fan of turmeric and are like me, have a batch of homemade golden paste in your fridge at all times, use a tablespoon of it instead of using ground turmeric spice.

How to Make Alison Roman’s Chickpea Stew?

With just a few minutes of prep time and a little over a half hour of cook time, this creamy, flavorful, and spicy chickpea stew with garlicky coconut milk is ready to enjoy. Plus, it all comes together in one pot! Here’s how to make it:

Cook the onion: Heat the oil over medium heat in a large pot or dutch oven. Add the onion and cook for 5-6 minutes, or until the onion is translucent, making sure to stir occasionally.
Add additional aromatics and spices: Add the ginger, minced garlic cloves, ground turmeric, and a sprinkle of red pepper flakes to the pot and cook for 2 minutes, stirring often.
Fry the garbanzo beans: Pour in the cans of chickpeas (drained and rinsed) and let the chickpeas sizzle and break down, stirring frequently, for 8-10 minutes.
Crush the garbanzo beans: Remove a cup of chickpeas to use for garnish. Using the back of a wooden spoon or a spatula, gently crush the remaining chickpeas against the side of the pot to help them release their starchy insides. Doing so will help make the stew a bit thicker, so do not skip this step.

Add the liquids: Pour in the cans of coconut milk and vegetable broth and season with a pinch of salt and pepper. Stir, making sure to scrape the pot to remove any bits that are stuck to the bottom.
Simmer: Place the lid on the pot, bring it to a boil, then reduce the heat to medium-low. Let simmer for 25-30 minutes.
Add the greens: Use your hands to chop the kale or leafy greens of your choosing into bite-size pieces and add them to the pot. Cook for an additional 5 minutes or until the greens are soft. Taste and adjust seasoning if needed.
Serve: Ladle into bowls and garnish with the reserved garbanzo beans and other toppings of your choosing. Serve with bread on the side, if preferred.

How to Make Ahead, Store, Reheat, & Freeze?

This coconut chickpea stew is quick enough to whip up for an easy weeknight meal, but it’s also make-ahead friendly and stores well as part of your weekly meal prep. Here are some tips:

Make ahead: To make this recipe ahead of time, follow the above instructions through step 6. You’ll want to add in your greens right before serving, as they tend to become wilted and soggy as the stew sits.
Store: To store, bring the leftover kale and chickpea stew to room temperature before ladling it into an airtight container (you can also portion it out into several containers). It will keep in the fridge for up to 5 days.
Freeze: Bring the stew to room temperature and store it in a freezer-safe container for up to 2 months.
Thaw: Thaw your frozen stew overnight in the fridge. Reheat per the instructions below.
Reheat: You can reheat your leftover stew on the stovetop or, in a pinch, microwave it in 30 seconds intervals until warmed through, making sure to give it a stir after each interval.

What Goes with Alison Roman Chickpea Stew?

Because of its Indian and Caribbean influences, this chickpea stew with coconut milk pairs beautifully with Middle Eastern and Mediterranean-style flatbreads. To round out your meal, you can also pair your stew with a simple green salad or a healthy grain. If you’re wondering what to serve with this chickpea stew recipe, here are a few additional ideas:

Serve it with bread: Bread is a no-brainer side to pair with a stew, and we especially love to dip our bread in that delicious leftover broth! I recommend pairing your coconut turmeric soup with a flatbread like Naan, Pita, or Lavash for a Middle Eastern flair. Also, my artisan-style, crusty, No-Knead Bread never met a stew it didn’t like.
Pair it with a green salad: To get in your daily dose of greens, whip up an easy, nutrient-dense salad to enjoy as a side dish with your warm bowl of curry chickpea stew. My favorites are this Kale Quinoa Salad, this simple Spring Mix Salad, and my colorful Harvest Salad. Serve it with a glass of crisp white wine on the side and call it a dinner!
Add some cooked grains: If you prefer a hearty, filling stew, I recommend adding some cooked grains to offer texture, substance, fiber, and carbs. My favorites are quinoa and bulgur, and I even have how-to guides on the blog for Cooked Quinoa and Cooked Bulgur. For additional flavor, try serving it with my yummy Bulgur Pilaf.

Expert Tips

Since this stew recipe is adapted from the original version created by Alison Roman, I learned a few tips and tricks from her while researching the recipe. I’ve included these tips below to help you achieve expert-level results on your first try:

Season as you go: Roman adds salt various times throughout the original recipe, which helps her ensure that each ingredient is properly seasoned. However, this is a bit too much salt for my preference, so I cut down on the salt a bit for my version of her recipe. However, I suggest that you taste as you go and adjust the salt to your liking.
Simmer to your preferred thickness: This coconut ginger chickpea soup begins with a soup-like consistency and must simmer for about a half hour to take on a thicker, stew-like consistency. You can simmer it for less time if you’d prefer a coconut chickpea soup, or a bit longer if you’re after that perfect stew thickness. It’s up to you!
Break those chickpeas! Do not skip the part where you break the garbanzo beans with the back of the spoon, as it will help thicken the stew.

FAQs

Can you freeze Alison Roman’s chickpea stew?

Yes, you can. After making your garbanzo bean stew, let it cool to room temperature. Ladle it into a freezer-safe airtight container and freeze for up to 2 months.

Is chickpea a carb or protein?

While garbanzo beans are considered a plant-based protein, they are also a good source of fiber, vitamins, and minerals. A 1-cup serving of garbanzo beans contains about 269 calories, of which about 67% are from carbohydrates. The remaining calories come from its protein and fat content.

Other Curry Recipes You Might Also Like

There’s nothing like an aromatic, warming, perfectly spiced bowl of curry to enjoy on a cool day (or even a warm one!), especially if you are a fan of the anti-inflammatory benefits of turmeric spice. If you love Middle Eastern, Indian, and Asian-inspired dishes with bold flavors like this curried chickpea stew, you’ll love these recipes below:

If you try Alison Roman’s Chickpea Stew Recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Alison Roman The Stew Recipe

Here is the viral recipe for Alison Roman’s “The Stew” that had gained popularity in the last few years. Essentially a vegan stew that is made with spiced chickpeas, coconut milk, ginger, garlic and turmeric, this easy recipe comes together in a pot and perfect for a Tuesday night.

Course Soup, Stew

Cuisine Indian

Diet Vegan

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 553kcal

Author Aysegul Sanford

Ingredients

¼ cup olive oil plus more for drizzling
1 large yellow onion chopped
1 tablespoon fresh ginger finely chopped – from a 2-inch piece ginger
4 cloves garlic minced
1 ½ teaspoons ground turmeric
½ teaspoon crushed red pepper or chili flakes optional
2 cans chickpeas (15-ounces each) drained and rinsed
2 cans full-fat coconut milk (15-ounces each)
2 cups vegetable stock
1 ½ teaspoons kosher salt
½ teaspoon black pepper
2 cups kale leaves torn into bite-sized pieces – other greens like Swiss chard and collard greens would also work
1 cup fresh mint leaves or cilantro

For serving (optional):

Plain Yogurt
Toasted Pita or lavash bread

Instructions

Heat oil in a large Dutch oven over medium-high heat. Add the onion and cook, stirring occasionally, until softened 5-6 minutes.
Add the ginger, garlic, ground turmeric, and crushed red pepper and cook for 2 more minutes, stirring frequently.
Add the garbanzo beans and fry them in oil and spices while stirring frequently until they start to break down for about 8-10 minutes.
Using a spatula or a wooden spoon, crush the garbanzo beans slightly to release some of their starches (which will help thicken the stew.) Remove a cup of stewed chickpeas for garnish.
Add the coconut milk, vegetable stock, and salt and pepper. Scrape down the bits at the bottom of the pot and give it a good stir.
Put the lid on, bring it to a boil, turn down the heat to medium-low, and let it simmer for 25-30 minutes or until it thickens to your liking.
Add kale leaves and cook for 5 more minutes or until kale leaves are nice and soft.
Taste for seasoning and add in if necessary.
Ladle into bowls. Garnish with the reserved garbanzo beans, red pepper flakes, and a drizzle of olive oil.
Serve it with yogurt and pita bread (or lavash) on the side.

Notes

Season as you go: In the original recipe, Roman adds salt after each step, which helps her ensure that each ingredient is properly seasoned. However, this is a bit too much salt for my preference (especially if you are using any other salt then Diamond kosher salt), so I cut down on the salt a bit for my version of her recipe. However, I suggest that you taste as you go and adjust the salt to your liking.
Simmer to your preferred thickness: This stew begins with a soup-like consistency and must simmer for about a half hour to take on a thicker, stew-like consistency. You can simmer it for less time if you’d prefer more of a soup or a bit longer if you’re after that perfect stew thickness. It’s up to you!
Break those chickpeas! Do not skip the part where you break the garbanzo beans with the back of the spoon, as it helps with thickening the stew.
Make ahead: To make this recipe ahead of time, follow the above instructions through step 6. You’ll want to add in your greens right before serving, as they tend to become wilted and soggy as the stew sits.
Store: To store, bring the stew to room temperature before placing it into an airtight container (you can also portion it out into several containers). It will keep in the fridge for up to 5 days.
Freeze: Bring the stew to room temperature and store it in a freezer-safe container for up to 2 months.
Thaw: Thaw your frozen stew overnight in the fridge. Reheat per the instructions below.
Reheat: You can reheat your leftover stew on the stovetop or, in a pinch, microwave it in 30 seconds intervals until warmed through, making sure to give it a stir after each interval.

Nutrition

The post Alison Roman’s “The Stew” Recipe appeared first on Foolproof Living.

Baked Eggplant Parmesan

Aysegul Sanford — Thu, 16 Mar 2023 18:33:18 +0000

One bite of this traditional eggplant parmesan recipe, and you’ll be an eggplant lover for life. Whether your mouth waters at the thought of Baked Eggplant Slices or you’re looking for a sophisticated recipe to impress the whole family, there are dozens of classic eggplant recipes to try. From cheesy Eggplant Baked Ziti to photo-ready Eggplant Involtini with Ricotta and robust Turkish Stuffed Eggplant, here at Foolproof Living, we have an eggplant recipe for every occasion.

Want to make it even more healthy and quick? Try our Air Fryer Eggplant Parmesan recipe.

Eggplant Parmesan Ingredients

To make this baked eggplant parmesan recipe, you’ll need two sets of ingredients:

Panko-Crusted Eggplant Slices

Globe eggplants: You can’t make crispy baked eggplant slices without eggplant! I recommend selecting two medium eggplants (about 1 pound each) for this recipe. Globe eggplants tend to be the most common in American grocery stores but if you can get your hands on Italian eggplants, go for it! Still, no matter which eggplants you choose, aim for ones of equal size to ensure even cooking.
Eggs: Eggs are not only the binder but also the key to making the breading for eggplant parmesan as golden brown and crispy as possible.
Panko breadcrumbs: You can use panko, pre-seasoned breadcrumbs, or homemade breadcrumbs in this baked breaded eggplant parmesan.
Gluten-free options: You may also opt for gluten-free breadcrumbs or gluten-free panko to accommodate dietary restrictions. Alternatively, you can use an equal amount of almond flour instead of panko breadcrumbs for gluten-free eggplant parmesan.
Grated parmesan cheese: If you’re a fan of rich, nutty flavor, then you’ll love preparing your roasted eggplant with parmesan cheese. You’ll need a little over a cup of shredded parmesan cheese to make this recipe.
Seasoning: To give your baked eggplant parm the savor of a classic Italian dish, I recommend using garlic powder, Italian seasoning, and black pepper.

Baked Eggplant Parmigiana

Tomato sauce: Like my Panko Chicken Parmesan, I recommend topping this eggplant parm recipe with my go-to homemade basil tomato sauce or your favorite store-bought marinara sauce. My favorite—low-carb and keto-friendly— one is Rao’s Homemade Marinara Sauce.
Mozzarella: You can use shredded mozzarella or sliced fresh mozzarella to give this simple eggplant parmesan an irresistibly creamy texture.
Fresh herbs: Fresh basil leaves and oregano are essential to give this classic bright, garden-fresh flavor. However, dried versions of these herbs would also work.
Red pepper flakes: I love adding a touch of heat to my eggplant dish with red pepper flakes. However, you can also make a kid-friendly eggplant recipe by omitting this spicy addition.

How to Prep Eggplant for Eggplant Parmesan

There’s no secret to preparing this oven-baked eggplant parmesan recipe. With minimal prep work and maximal flavor, this easy dinner will delight your tastebuds any day of the week. Here are a few frequently asked questions answered to help you along the way:

Should I Salt Eggplant Before Breading?

Because of advances in genetic engineering, if you are buying your eggplants from a grocery store, there’s no need to salt eggplant before breading it. Most modern-day varieties of eggplant are not as bitter as their ancestors. As a result, they don’t require salting to draw out excess liquid or unwanted flavors.

However, you may salt your eggplants if you purchase them from a farmer’s market or want to remove extra bitterness. We have a full tutorial on sweating eggplant, where you can find several methods to salt and sweat your eggplants.

How to Cut Eggplant for Eggplant Parmesan? Should I Peel my Eggplant?

The best way to cut eggplant for parmesan is in rounds or long, lengthwise slices. For more expert tips on slicing eggplant like a pro, check out my guide on how to cut an eggplant.

It’s up to you whether you skin your eggplants before using them in your breaded baked eggplant parmesan. Eggplant skin is edible (and delicious!), but some find older or larger eggplant skin too tough for their taste.

How to Make Eggplant Parmesan in the Oven

If you’ve followed your grandma’s eggplant parmesan for years, you’ll adore this hassle-free oven-roasted version. Rich and delicious, this easy eggplant parmesan recipe comes together in under an hour and a half from start to finish.

Make the Breaded Eggplant

The first step to preparing this easy recipe for eggplant parmesan is to prepare the breaded eggplant slices. Here are the quick steps:

Heat the oven: Preheat the oven to 400 degrees F. Then, line two baking sheets with parchment paper and set them aside.
Cut the eggplant: Slice the eggplant into thick rounds (about ½-inch thick each). Set the eggplant slices aside.
Prep the dredging station: Whisk the eggs in a shallow bowl. Mix the panko bread crumbs, parmesan cheese, garlic powder, Italian seasoning, and black pepper in another bowl.

Coat eggplant: Dip each slice of eggplant in the beaten eggs, letting the excess drip off, and then into the panko mixture. Coat each slice on all sides to give your eggplant flavor, gently pushing the pieces into the breadcrumb mixture when necessary.
Layer the large sheet pan: Transfer the eggplant onto the prepared baking sheets in a single layer of eggplant slices. Lightly spray them with olive oil spray.
Bake: Place the sheet pans in the preheated oven and bake for 15 minutes. Then, flip each piece of eggplant, rotate the baking sheets, and bake until lightly brown and tender (10-12 minutes). Alternatively, you can cook breaded eggplant in your air fryer following our Air Fryer Breaded Eggplant recipe.
Cool: Remove the eggplant from the oven and set it aside to cool for 5-8 minutes. Leave the oven heated to 400 degrees F.

Layer the Eggplant Parmesan

Layering eggplant parmesan is the key to giving this vegetarian Italian classic its decadent flavor and gorgeous presentation. Throw it in the oven, and voila! Crispy eggplant parmesan baked to perfection. Here are the steps:

Assemble the eggplant parm: Spread ½ cup of tomato sauce along the bottom of a large casserole dish (I used a 9-inch by 13-inch baking dish). Arrange the now-slightly cooled parmesan-baked eggplant slices on top of the sauce in an even layer. Spread the top of the eggplant with a cup of tomato sauce, half of the shredded mozzarella cheese, half of the parmesan cheese, and half of the fresh basil.

Repeat layering: Add another layer of eggplant slices, then top it with the remaining tomato sauce, mozzarella cheese, and parmesan cheese.
Bake: Place the eggplant parmesan in the oven and bake until the cheese melts and the top is golden brown (20-25 minutes).
Serve: Let the oven-baked eggplant parmesan cool on a wire rack. Then, garnish the dish with fresh oregano and the remaining basil. When serving, you may also sprinkle the eggplant with parmesan cheese and a pinch of red pepper flakes, if preferred.

How to Make Ahead, Store, Reheat, and Freeze?

This is the best baked eggplant parmesan recipe for easy meal prep. Enjoy tasty eats whether you prepare this eggplant parmesan as a freezer meal or a same-day dinner.

Make ahead: There are two ways to prepare this eggplant parmesan beforehand. The first option is to bake the dish the day before you want to serve it, let it cool, and cover it with aluminum foil or stretch film. Then, store the eggplant parm casserole in the fridge until ready to reheat. Otherwise, you can assemble the recipe the day before, cover it, and remove it from the fridge one hour before baking.
Store: First, let your eggplant parm bake come to room temperature. Then, either cover the leftovers tightly with plastic wrap or transfer them to an airtight container (you can store them as a whole or in individual portions). Your eggplant parm can stay in the fridge for up to 3 days.
Reheat: To reheat this recipe for eggplant parmesan, preheat your oven to 350 degrees F and cook the dish for 10-15 minutes or until heated through.
Freeze: Freezing oven-fried eggplant parmesan is a trouble-free way to meal prep in advance. Simply assemble the casserole, but don’t bake it. Then, wrap the dish tightly with aluminum foil and freeze it for up to 2 months. Thaw the eggplant parmesan completely when ready to eat, then bake as usual.

What to Serve with this Oven-Roasted Eggplant Parm?

Countless mouthwatering sides go with this easy, healthy eggplant parmesan recipe. Fill your menu with these five-star pairings, from savory beef to hearty quinoa salad ideas.

Bread: There’s nothing better than dipping an oven-warm slice of bread in this easy eggplant parmigiana. My Olive Bread is a crusty, no-knead recipe with just five ingredients. Or, serve up Garlic Ciabatta Bread for a buttery Italian take on classic bread recipes.
Side dishes (for a vegetarian meal): Crisp and healthy, my Classic Caesar Salad and go-to Salad with Spring Mix make excellent pairs with eggplant parm casserole. Short on time? You can also whip up Oven-Roasted Asparagus or Air-Fried Green Beans in just 15 minutes. For a heartier vegetarian side, my Quinoa Tabouli will fill your table with herby, Mediterranean flavors.
Meat dishes: No combination is as satisfying as this easy eggplant parmesan casserole recipe and a protein-packed main. Meat lovers will adore your classic eggplant parm alongside an elegant Pot Roast, savory Beef Tenderloin, or juicy Turkey Zucchini Meatballs.

FAQs

Have more questions about this Italian eggplant parmesan recipe? Whether you’re wondering about veggie prep or even “What is eggplant parmigiana?” this guide has everything you need.

What is eggplant parmesan?

Eggplant alla parmigiana (Melanzane alla parmigiana, in Italian) is a traditional Italian dish made by layering fried eggplant, parmesan cheese, and tomato sauce. Though native to Italy, classic eggplant parmesan is famous in America due to versions created by famous chefs and websites like Martha Stewart, Mary Makes It Easy, AllRecipes, Simply Recipes, and Betty Crocker. Healthy and simple, these U.S. versions often bake eggplant slices instead of frying them.

What does eggplant parmesan taste like?

Homemade eggplant parmesan tastes very similar to chicken parmesan. Cheesy, tender, and tomato-rich, this recipe uses many of the same ingredients as chicken parm. Also, because baked eggplant has a very mild taste, it doesn’t interfere with the overall flavor of this basic recipe.

What temp. to bake eggplant parm?

I recommend baking your quick and easy eggplant parmesan at 400 degrees F for 20-25 minutes to give it a golden brown topping, gooey cheesiness, and warm insides.

How long to bake eggplant parm at 400 degrees F?

It takes 20-25 minutes to bake crispy eggplant parmesan. However, if you bake eggplant parm at 350 degrees F, your casserole will need 40-45 minutes in the oven. Or, set your timer to 30-35 minutes to bake eggplant parm at 375 degrees F.

Do you peel eggplant for eggplant parmesan?

It is up to you whether you choose to peel your veggies when preparing eggplant for eggplant parmesan. Eggplant skin is safe to eat, but some people prefer to remove it to avoid unwanted toughness.

How do you make eggplant parm not soggy?

Some think not salting eggplant during prep will make their oven-fried eggplant parmesan soggy. However, farmers have engineered most modern-day eggplant varieties to eliminate this liquid, so salting them isn’t necessary. If you’re using old-fashioned eggplants (like those from a farmer’s market), you may salt your eggplant and let it sit in a colander to eliminate any excess moisture.

Do you cover eggplant parmesan when you bake it?

I don’t cover my eggplant parm in the oven. This direct exposure results in a rich, golden-brown topping and a hint of crispiness even though you’re baking the eggplant instead of frying it.

Other Eggplant Recipes You Might Like

Packed with antioxidants, fiber, and potassium, eggplants are one of my favorite healthy ingredients. Now you can satisfy your cravings guilt-free with these crowd-pleasing recipes.

If you try this recipe for Baked Eggplant Parmesan, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Baked Eggplant Parmesan Recipe

This Baked Eggplant Parmesan is a classic Italian dish layered with crispy baked eggplant slices, rich and tangy tomato basil sauce, and lots of mozzarella and parmesan cheese. Serve it as a crowd-pleasing dinner party recipe or for a family-friendly weeknight meal, or make it in advance as part of your weekly meal prep.

Course Main Course

Cuisine American/Italian

Diet Vegetarian

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 467kcal

Author Aysegul Sanford

Ingredients

For the Baked Eggplant:

2 medium-sized globe eggplant rinsed and dried ~1 pound each*
2 large eggs
1 ½ cups panko breadcrumbs
¾ cup shredded parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
¼ teaspoon black pepper

For the Eggplant Parmesan:

2 cups Homemade Tomato Basil Sauce or store-bought marinara sauce
1 lb mozzarella cheese shredded – approximately 4 cups
½ cup shredded parmesan cheese plus more for serving
¼ cup fresh basil leaves roughly chopped
1 teaspoon fresh oregano roughly chopped – optional
Pinch of red pepper flakes optional

Instructions

Prep your equipment: Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper. Set them aside.
Cut the eggplant: Slice eggplant into ½-inch thick slices. Set them aside.
Set up your dredging station: Place two shallow dishes side by side. Crack and whisk eggs in the first one. Mix panko breadcrumbs, parmesan cheese, garlic powder, Italian seasoning, and black pepper in the second one.
Prep the eggplant: Dip each eggplant slice in eggs (letting the excess drip off) and then into the panko mixture, making sure that it is coated on all sides. You may have to gently push it down to ensure that the slices are fully coated.
Transfer to the baking sheet: Transfer onto the parchment-lined baking sheet in a single layer. Repeat with remaining eggplant slices. Lightly spray them with cooking spray.
Bake: Bake for 15 minutes; flip each eggplant round and rotate baking sheets, and bake for another 10-12 minutes or until lightly browned on top and soft to the touch.
Cool: Set it aside to cool for 5-8 minutes. Do not turn the oven off.
Assemble the eggplant parmesan: In a large casserole dish (I used a 9×13 inch baking dish), spread ½ cup tomato sauce at the bottom. Arrange baked crispy eggplant slices on top in an even layer. Spread it with 1 cup of tomato sauce, half of the shredded mozzarella cheese, half of the parmesan cheese, and half of the fresh basil.
Add additional layers: Add another layer of baked eggplant and spread it with the remaining tomato sauce, mozzarella cheese, and parmesan cheese.
Bake: Bake for 20-25 minutes or until the cheese has fully melted and the top has turned lightly golden brown.
Cool, garnish, and serve: Let it cool on a wire rack. Garnish it with fresh oregano and the remaining basil. If desired, sprinkle with a pinch of red pepper flakes and more parmesan cheese when serving.

Video

Notes

Sweating eggplants: If I am buying eggplants from a local grocery store I do not sweat/salt eggplants. The globe eggplants that are widely available in the US markets have their bitterness bred out thanks to modern farming techniques. With that being said, it does not hurt to salt them. I wrote a whole article on when and how to salt eggplants if you want to learn more. If you end up salting your eggplant slices, be sure to dry each slice with a few sheets of paper towels before breading.
Amount of egg and panko mixture used: Depending on the size of your eggplants, you may have to use a bit more (or less) egg and panko mixture for coating the eggplant slices.
Taste for seasoning before serving: We intentionally left out salt from the recipe as we use parmesan cheese and tomato sauce that is already salted. However, it is best to give it a taste and adjust the seasoning according to your taste buds.
Make ahead: To make ahead, you have two options. The first one is to bake the dish the day before you want to serve it, let it cool, and cover it with aluminum foil. Then, store it in the fridge until ready to reheat. Alternatively, you can assemble the recipe the day before, cover it, and remove it from the fridge one hour before baking.
Store: First, let your leftovers come to room temperature. Then, either cover the leftovers tightly with plastic wrap or transfer them to an airtight container (you can store them as a whole or in individual portions). Your eggplant parmesan can stay in the fridge for up to 3 days.
Reheat: To reheat, preheat your oven to 350 degrees F and cook the dish for 10-15 minutes or until heated through.
Freeze: To freeze, assemble the casserole, but don’t bake it. Wrap the dish tightly with aluminum foil and freeze it for up to 2 months. Thaw the eggplant parmesan completely when ready to eat, then bake as usual.

Nutrition

The post Baked Eggplant Parmesan appeared first on Foolproof Living.

Broccoli Feta Soup

Aysegul Sanford — Tue, 29 Nov 2022 20:41:36 +0000

Nothing says fall and winter more than soup season. And this hearty and creamy broccoli feta soup recipe is surely a winner. So, make a big batch, enjoy leftovers throughout the week, or freeze them for longer storage.

And if you enjoy this dish, be sure to check out our Sweet Potato Soup, Turkish Lentil Soup, French Lentil Soup, Pumpkin Ginger Soup, and Carrot Ginger Soup recipes.

Ingredients You Will Need

The ingredient list for this healthy broccoli soup consists of olive oil, onions, celery, garlic cloves, Kosher salt, cracked pepper, large Yukon gold potato, vegetable broth, broccoli crowns, fresh parsley, and feta cheese.

Ingredient Substitutions and Optional Add-Ins

Chicken Stock: Swap out vegetable broth for Homemade Chicken Broth if you are okay with it not being a vegetarian soup.
Fresh Herbs: Compliment the broccoli and feta with a small handful of fresh mint or fresh dill instead of parsley.
Make it more green and nutritious by adding a cup of baby spinach in the last 10 minutes before pureeing the soup.
Cheese: Top it with your favorite cheese, like mozzarella, cheddar, or freshly grated Parmesan cheese.
Seasoning: Finish with a sprinkle of red pepper flakes, sumac, a squeeze of lemon juice, or a drizzle of olive oil or heavy cream.
Vegan: Omit the feta cheese or swap it out for vegan feta.

How to Make This Broccoli and Feta Soup?

Broccoli feta cheese soup comes together in less than 30 minutes after a quick and gentle simmer on the stove. Puree right in the same pot, or use a countertop blender to blend in batches. Here’s how to do it:

Saute aromatics: Warm olive oil over medium heat in a Dutch oven or large pot. Add onion and celery, and cook until translucent, about 5-7 minutes. Stir in the cloves of garlic and cook for 30 seconds.
Add potatoes: Add potatoes and salt and pepper. Pour in vegetable stock.
Simmer: Bring it to a boil, then reduce it to a simmer and allow it to cook for 10 minutes or until the potatoes are soft.
Add broccoli: Stir in the broccoli florets and cook briefly for 8-10 minutes over medium heat.

Puree: Add the parsley. Then, using an immersion blender, puree the soup in the pot. Alternatively, you can puree it in batches in a blender.
Garnish and serve: When ready to serve, ladle into bowls, and garnish with feta crumbles and more parsley.

What To Serve it With?

While you can enjoy this cream of broccoli soup all on its own, there are a few ways to jazz it up. You can try:

Crusty Bread: Serve it with a side of warm No Knead Artisan Bread, make croutons out of leftover bread or go for soft and pillowy Brioche Buns.
Salad: Go for a soup and salad meal combo and enjoy it with a healthy green salad like Mixed Green Salad or Kale and Brussel Sprout Salad.

How to Store, Freeze, Thaw and Reheat?

What I love the most about this vegetable soup with feta is the fact that it stores well, so you can enjoy the leftovers in the following days. Here is how I store it:

Storage: You can store leftovers of this broccoli soup with feta in an airtight container for up to 5 days.
Freeze: If you plan to freeze this soup, I recommend not adding the feta to the soup, as dairy doesn’t freeze well. Follow the recipe as written, cool completely, and store it in a freezer-safe airtight container. Label, date, and freeze for up to 3 months.
Thaw: Thaw the frozen broccoli soup overnight in the fridge.
Reheat: Reheat a bowlful of soup in the microwave in 30-second intervals, stirring each time in between, or reheat the whole batch on the stovetop over medium heat until bubbling and simmering. Top with feta cheese crumbles.

Expert Tips

Use an immersion blender. This way, you can puree this feta cheese soup in the same pot with no extra dishes. This Kitchen Aid stick blender (affiliate link) is the one I own and recommend.
If you do not own an immersion blender, you can blend the soup in a blender or food processor. However, whichever gadget you use, fill it about halfway full and be extra careful when blending hot liquids.
Puree to desired consistency. Keep a few chunks of broccoli intact or puree until silky smooth.
Mash with a potato masher. Rather than blending, mash the soup with a potato masher to keep it chunky.

FAQs

Is broccoli soup healthy?

Yes, it is. As the main ingredient in this soup, broccoli has a long list of health benefits. It is packed with minerals, vitamins, and antioxidant properties. Plus, this soup is packed with other good-for-you ingredients like onions, celery, garlic, and potatoes, which are also recommended as foods that should be in a healthy diet.

Can broccoli cheese soup be frozen?

Yes, this soup freezes well. Omit the feta cheese before freezing, and top with the cheese once thawed, reheated, and ready to serve.

Can you put feta in soup?

Yes, you can, but putting it at the end is recommended.

Other Broccoli Recipes You Might Like:

This recipe is adapted (with minor changes) from Emilie Raffa’s The Clever Cookbook.

Broccoli Feta Soup Recipe

This vegetarian and gluten-free 30-Minute Broccoli Feta Soup is a lifesaver when you are short on time. It is easy to make and a great way to incorporate vegetables into your diet. Once it is topped off with fresh Italian parsley and feta cheese you end up with a delicious and veggie packed soup that will warm your heart.

Course Soup

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings cups

Calories 135kcal

Author Aysegul Sanford

Ingredients

2 tablespoons olive oil
1 medium onion chopped
2 stalks celery chopped
3 cloves garlic minced
1/2 teaspoon Kosher salt
¼ teaspoon black pepper
1 large Yukon Gold Potato peeled and cut into 1-inch cubes
4 cups low-sodium vegetable stock plus more as needed
6 cups broccoli florets rinsed and drained
1/3 cup Italian parsley rinsed and chopped coarsely – plus more as garnish
1/3 cup feta cheese crumbled – plus more as garnish

Instructions

Heat olive oil in a Dutch oven (or any large, heavy bottom pot would work). Add in the onion and celery. Cook until they are soft, 5-7 minutes. Stir in the garlic and cook for 30 seconds.
Stir in the potatoes, salt, and black pepper. Pour in the vegetable stock. Bring it to a boil and let it simmer for 10 minutes or until the potatoes are soft.
Stir in the broccoli florets and cook briefly, 8-10 minutes, over medium heat.
Right before you are ready to puree the soup, add in the chopped parsley.
Using a hand blender, puree soup in the pot. Alternatively, you can puree it in batches in a blender. I prefer my soup rustic-style with chunks of broccoli, but if you prefer it to have a smooth texture, then puree it until it has a silky texture.
Taste for seasoning and add in more seasoning* if necessary.
When ready to serve, ladle some into bowls and garnish with feta crumbles and parsley leaves.

Video

Notes

*While we want the soup to be properly seasoned, be sure to taste your feta cheese before adding more.
It is optional, but you can finish it with a drizzle of olive oil and a sprinkle of sumac if you have it.
Storage of leftovers: Bring to room temperature, place in an airtight container, and store in the fridge for up to 5 days.
Freeze: Follow the recipe as written (except omit using crumbled feta in the end), cool completely, and store it in a freezer-safe airtight container. Label, date, and freeze for up to 3 months.
Thaw: Thaw it overnight in the fridge.
Reheat: Reheat a bowlful of soup in the microwave in 30-second intervals, stirring each time in between, or reheat the whole batch on the stovetop over medium heat until bubbling and simmering. Top with feta cheese crumbles and garnish with fresh parsley right before serving.

Nutrition

The post Broccoli Feta Soup appeared first on Foolproof Living.

Gigi Hadid Pasta Recipe

Aysegul Sanford — Mon, 10 Oct 2022 21:17:07 +0000

This supermodel’s variation of penne alla vodka went viral on Instagram and Tiktok in 2020, and the recipe has only gained popularity since then. Even Gigi’s sister, Bella Hadid, has jumped on the bandwagon, and fellow model Hailey Bieber has also tried her hand at this 30-minute recipe.

Whether you are looking for a new favorite pasta dish or want to follow in the foot steps of celebrities, here is everything you need to know about Gigi Hadid’s Spicy Vodka Pasta Recipe.

Recipe Ingredients

Gigi Hadid’s spicy vodka pasta recipe uses classic Italian ingredients like garlic, onion, basil, and parmesan cheese. Plus, the addition of heavy cream makes the vodka sauce so rich and irresistible.

You’ll need two sets of simple ingredients for this recipe. For the pasta component, all you need is a pound of shell pasta (or any pasta shape you prefer).

To make the spicy vodka pasta sauce recipe, gather extra virgin olive oil, an onion, garlic, tomato paste, heavy cream, unsalted butter, kosher salt, black pepper, chili flakes, vodka, parmesan cheese, and fresh basil leaves.

Ingredient Notes & Optional Add Ins

When it comes to making this restaurant-quality pasta dish, it’s hard to go wrong. If you don’t have all the ingredients on hand, feel free to make it your own with substitutions or add-ins. Here are some suggestions:

Pasta: While Hadid uses pasta shells for this TikTok vodka pasta, any kind of pasta you prefer would work. For example, you can use rigatoni, noodles, fusilli, other variations of white pasta, or even whole wheat pasta. Or, use penne pasta to make it a classic spicy penne alla vodka recipe.
Onion: Hadid mentions using either a red onion or a shallot in her spicy vodka sauce recipe, so feel free to use one of those if you have either on hand. I chose to use a white onion because I personally like the flavor of the sauce with this type of onion.
Vodka: Use your favorite brand of vodka for this TikTok vodka sauce, as any brand will do the trick to enhance the flavor of the dish.
Basil: While fragrant, fresh basil leaves take this pasta to the next level, you can also use an equal amount of fresh parsley or a teaspoon (or more) dried basil in the creamy tomato sauce instead.
Add chicken: Add some extra protein by making this Gigi Hadid pasta with chicken. Try adding my easy Air Fryer Chicken Legs, or top off the pasta with this Baked Bone-In Chicken Breast or Greek Yogurt Chicken (aka my go-to grilled chicken recipe).
Make it vegan: Just because the original recipe uses a lot of dairy doesn’t mean it can’t be vegan! To make this a vegan Gigi Hadid pasta, simply substitute coconut cream for the heavy cream and use vegan parmesan and vegan butter.

How to Make It Without Vodka

If you wish to make this pasta recipe without vodka, I have you covered. As it turns out, you can make Gigi Hadid’s pasta sauce completely alcohol-free. Here are a few vodka substitutes:

Lemon juice: A tablespoon of freshly squeezed lemon juice is a great substitute for vodka while still giving the vodka sauce recipe an acidic kick.
Apple cider vinegar: Apple cider vinegar provides that acidic, slightly alcoholic taste while being alcohol-free. This stuff is strong, so all you need to do is add a splash to your Gigi Hadid vodka pasta recipe without vodka.
Pasta water: Adding a splash of pasta water in place of the vodka will give your spicy vodka pasta without vodka more flavor and thin it out a bit.
Omit: The easiest way to make vodka sauce without vodka is to simply omit it! The penna alla vodka purists might disagree, but this recipe would still turn out delicious without vodka, so feel free to omit it and make your creamy tomato-based sauce without alcohol.

How to Make It?

This vodka pasta dish packs a lot of flavor for how simple and easy it is to make at home.

You’ll be surprised it’s not from a fancy Italian restaurant! Simply follow the steps below to have this dish on the table in about 30 minutes.

Cook the pasta: Add water and a generous amount of salt to a large pot and bring to a boil. Add the pasta and cook until al dente, following the package directions if needed. Before draining, keep a cup of pasta water for later.
Saute the onions: While the pasta cooks make the spicy vodka sauce. To do so, add the oil to a saucepan or large skillet and heat over medium heat for about 2-3 minutes. Add the onion and saute for 3-4 minutes, constantly stirring, until soft.
Add the garlic: Add the garlic to the pan and cook, constantly stirring, for 30 seconds.
Add the tomato paste: Add in the tomato paste and constantly stir with a whisk (or a wooden spoon) for 1-2 minutes. If it separates or appears curdled, that is normal and nothing to worry about.

Pour in the heavy cream: Pour the heavy cream into the pan and whisk the spicy pasta sauce until combined. Bring to a boil and simmer for up to a minute. Keep an eye on it and continue stirring constantly.
Stir in the butter and the seasonings: Add the butter, salt and pepper, and red pepper flakes, if using. Whisk until the butter has melted.
Add the (optional) vodka: Take the pan off the heat. If using vodka, add it to the creamy sauce and stir to combine. To make a no vodka vodka sauce, simply omit the vodka or try one of the substitutions listed above.
Combine with the pasta: Add the cooked pasta to the spicy vodka sauce and toss to combine. If the pasta sauce appears too thick or starts sticking, add a splash or two of the reserved pasta water.

Garnish and serve: Top with parmesan cheese and garnish with chopped basil leaves. Serve.

How to Store & Reheat?

This dish is easy to store and reheat, so you can enjoy it over the next few days if you weren’t able to polish it off in one sitting (as much as you might want to). Here are some tips:

Store: Store your pasta in an airtight container in the fridge for 2-3 days.
Reheat: The best way to reheat this dish is on the stove. I recommend adding a splash of half and half, heavy cream, or water while heating to return the dish to a creamy consistency.

What to Serve It With?

Serve this spicy pasta alla vodka alone for a quick, simple, and supermodel-approved weeknight meal, or amp it up by pairing it with a side dish. Here are my serving recommendations:

Keep it vegetarian: For a completely vegetarian dinner, serve this pasta with a side salad to get in your greens for the day. Some of my favorites for Italian night are Kale Avocado Salad, Caesar Salad, and Butter Lettuce Salad. Or, if you want to try another celebrity recipe, try The Jennifer Aniston Salad.
Serve it with meat: Pack your dinner with a bit more protein by serving your pasta with one of my meat dishes. This recipe pairs well with my creamy Chicken Fricassee, these flavorful Roasted Cornish Hens, or this comforting Ina Garten’s Pot Roast.

FAQs

What ingredients do you need to make Gigi Hadid pasta?

To make the Gigi Hadid pasta recipe, you will need shell pasta, olive oil, onion, garlic, tomato paste, heavy cream, unsalted butter, salt, pepper, red pepper flakes, vodka, parmesan cheese, and basil.

What is Gigi Hadid pasta called?

The Gigi Hadid pasta is actually called spicy vodka pasta. This viral pasta recipe became attached to supermodel Gigi Hadid after she shared it on her Instagram stories, leading to its viral success.

How many calories is a serving of Gigi Hadid’s pasta recipe?

One serving of the Gigi Hadid pasta recipe is about 690 calories per serving.

How to make Gigi Hadid pasta without vodka?

It’s easy to make Gigi Hadid pasta without vodka. In place of the vodka, you can use a tablespoon of fresh lemon juice, a splash of apple cider vinegar, or a little bit of pasta water. Or, simply omit the vodka without a substitute.

Other Weeknight Pasta Recipes You Might Also Like

Italian nights always call for a delicious, cheesy pasta dish, some crusty bread, and a yummy side salad, so why not have more of them? For more pasta night inspiration, check out a few more easy pasta recipes below:

Baked Spinach Artichoke Pasta
Lemon and Ricotta Pasta
Cashew Mac and Cheese – Vegan
Tomato Basil Sauce – My go-to easy pasta sauce

If you try this Gigi Hadid Pasta recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Gigi Hadid Pasta Recipe

This Gigi Hadid Pasta, a viral recipe shared by the supermodel on social media, is a delicious spin on penne alla vodka. With a spicy, creamy vodka sauce, perfectly al dente shells, and lots of basil and parmesan, this recipe is a must-make for a quick and easy weeknight dinner.

Course Weeknight Dinner

Cuisine Italian

Diet Vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 690kcal

Author Aysegul Sanford

Ingredients

1 pound shell pasta or any shape you like such as penne, orecchiette, ziti etc.
½ cup olive oil
1 small onion chopped – about 2/3 cup
4 cloves of garlic minced
⅔ cup tomato paste
1 cup heavy cream
2 tablespoons unsalted butter
½ teaspoon Kosher salt*
¼ teaspoon ground black pepper
1 teaspoon red pepper flakes optional
2 tablespoon vodka optional
½ cup shredded parmesan cheese
½ cup fresh basil leaves loosely packed – or 1 teaspoon dried basil

Instructions

Cook the pasta: Fill a big pot with water and a generous amount of salt. Bring to a boil, add the pasta, and cook, following the package instructions, until al dente. Reserve 1 cup of the pasta water before draining, drain and set aside.
Saute the onions: Heat oil in a large saucepan over medium heat until warm, 2-3 minutes. Add in the onion, constantly stirring, and cook for 3-4 minutes until the onions are softened.
Cook the garlic: Stir in the garlic and cook, constantly stirring, for 30 seconds.
Add the tomato paste: Add the tomato paste and cook, constantly stirring with a wooden spoon, for 1-2 minutes. It might separate a little bit (and look like it is a bit curdled). That is normal.
Add the heavy cream: Pour in the heavy cream and whisk until combined. Bring the mixture to a boil and let it simmer for 30 seconds to a minute. This happens so quickly, so do not leave sight of it and do not stop stirring.
Stir in the butter and seasonings: Stir in butter, salt and pepper and red pepper flakes, if using.
Pour in the (optional) vodka: Off the heat; if using, stir in the vodka and mix.
Combine with the pasta: Add the now-cooked pasta to the vodka sauce. Give it a toss to make sure that the sauce is evenly distributed. Pour in some of the reserved pasta water if it gets too thick or starts sticking.
Garnish and serve: Finish it off with parmesan cheese and chopped basil. Ladle into bowls and serve.

Notes

Servings: This recipe serves 4 people generously, but you can stretch it to serve 6 if you serve it as a side dish. You can also half the recipe by using 8 ounce/ 225 grams of pasta (usually half a box).
Store: Store your pasta in an airtight container in the fridge for 2-3 days.
Reheat: I think the best way to reheat this dish is on the stove. However, you can use your microwave too. I recommend adding a splash of milk, half and half, heavy cream, or water while heating to return the dish to a creamy consistency.
How to make it without vodka? You can easily make this recipe without using vodka. Simply use one of the suggestions below or omit it.
- Lemon juice: A tablespoon of freshly squeezed lemon juice is a great substitute for vodka while still giving the vodka sauce recipe an acidic kick.
- Apple cider vinegar: Apple cider vinegar provides that acidic, slightly alcoholic taste while being alcohol-free. This stuff is strong, so all you need to do is add a splash to your Gigi Hadid vodka pasta recipe without vodka.
- Pasta water: Adding a splash of pasta water in place of the vodka will give your spicy vodka pasta without vodka more flavor and thin it out a bit.

Nutrition

The post Gigi Hadid Pasta Recipe appeared first on Foolproof Living.

Sweet Potato Noodles

Aysegul Sanford — Wed, 28 Sep 2022 01:51:54 +0000

What are Sweet Potato Noodles?

Sweet potato noodles are a type of “noodle” made from spiralizing sweet potatoes into a shape similar to spaghetti or angel hair pasta. You can buy spiralized sweet potato noodles at the grocery store or make them at home by feeding skinned sweet potatoes through a spiralizer.

The sweet potato spiral noodles we are featuring in this recipe are not the same as Korean sweet potato glass noodles (also known as japchae noodles, Korean potato noodles, and Korean vermicelli potato noodles). Korean sweet potato noodles consist of sweet potato starch and water, whereas my noodles come from whole sweet potatoes.

I use a spiralizer to make the sweet potato spaghetti used in this recipe. However, you can find out below how to make spiralized sweet potato noodles without a spiralizer.

How are they Made?

If you’ve ever wondered, “How are sweet potato noodles made?” you’ll be happy to see that they are super easy to make. Yes, you do need a spiralizer (I use this Paderno Spiralizer – affiliate link), but it is a rather inexpensive one-time investment.

Once you have your equipment ready, spiralizing sweet potatoes requires the following three steps:

Cut and peel the sweet potatoes: Use a sharp knife to cut off both ends of the sweet potato. Then, peel off the skin using a vegetable peeler. Once peeled, cut the sweet potatoes in half, right down the middle.
Align the sweet potato: Secure your spiralizer on the countertop to keep it from moving (for instance, my spiralizer has suction cups on its bottom to help keep it in place). Take one of your sweet potato halves, line it up with the center prong on your spiralizer, and press it firmly into the prong. Then, press the other end of the spiralizer to secure the sweet potato from both sides.

Spiralize: Once you secure the sweet potato half, spin the side handle of the spiralizer clockwise while applying pressure. Continue turning the handle until you spiralize the entire sweet potato half. Repeat steps 2 and 3 until you have spiralized all of your sweet potatoes.

What if I Don’t Have a Spiralizer?

If you don’t have a spiralizer, don’t worry! You can also prepare them using a julienne peeler (affiliate link). Just keep in mind that this method will likely require more physical effort. Also, because the noodles will turn out thinner, they will take less time to cook than spiralized vegetable noodles.

To reduce preparation time, you can also buy pre-prepared sweet potato noodles at the grocery store in lieu of using a spiralizer.

Recipe Ingredients

To make this recipe with sweet potato noodles, you’ll need two sets of ingredients:

For the sauce, you’ll need unsweetened, smooth peanut butter, tamari (or soy sauce), sesame oil, maple syrup, freshly grated ginger, minced garlic, fresh lime juice, salt, and vegetable stock.

For the noodles, you’ll need olive oil, onion, red or yellow bell pepper, sweet potatoes, vegetable stock, edamame, and fresh cilantro.

You can also garnish them with sesame seeds, green onions, and lightly salted peanuts (roughly chopped).

Substitutions & Optional Add-Ins

There are countless ways to customize this gluten free sweet potato noodles recipe. These delicious add-ins will take your dish to the next level, from a pop of spice to natural oils.

Tamari: I use tamari in my noodle dish to make it gluten-free. However, soy sauce works just as well.
Nut butter: Don’t want to use peanut butter in your pasta sauce? Good news: Almond butter makes an excellent substitute for this sweet potato pasta.
Oil: I use sesame oil to give my potato and noodles a nutty Asian flavor. However, this recipe also works with light-flavored olive oil or avocado oil.
Add mushrooms: Few things amplify the taste of these tender veggie noodles more than earthy, buttery mushrooms. Add shiitake mushrooms to your noodles at the start of the recipe, and the mushrooms will come out beautifully sautéed. Or, add Roasted Shiitake Mushrooms just before serving your dish for extra smoky flavor.
Chili paste: Add a zing of sweet-and-spicy flavor by adding one teaspoon of chili paste to your sweet potato spaghetti recipe.

How to Cook?

Cooking sweet potato noodles is a simple, healthy way to treat yourself to full-bodied Asian flavor. You can have this delicious dish from spiralizer to table in just half an hour.

Spiralize the sweet potatoes: Trim, peel, and cut your sweet potatoes to prepare them for spiralization. Then, attach the sweet potato halves to your spiralizer, one by one, and turn the handle clockwise until you spiralize each half. Continue spiralizing your sweet potato halves until you have enough noodles.
Mix the dressing: In a small bowl, whisk together the peanut butter, tamari, sesame oil, maple syrup, ginger, minced garlic, lime juice, salt, and vegetable stock. Refrigerate the mixture until you are ready to use it.
Saute the veggies: Heat the olive oil in a large skillet over medium heat. Add the onion and pepper to the skillet and cook them, frequently stirring, until they turn translucent (5-7 minutes).
Cook the noodles: Add the spiralized sweet potatoes and vegetable stock to the skillet. Using a pair of kitchen tongs, cook sweet potato noodles tossing gently every few minutes until they are al dente and lose most of their volume, for 6-7 minutes.

Add the dressing: Pour the dressing over the noodles and toss the mixture until the noodles have an equal layer of dressing. Cook the coated noodles until they are warm (2-3 minutes).
Stir in the edamame: Take the noodles off the heat, then stir in the edamame and chopped cilantro.
Serve: Divide the noodles among four bowls and garnish each dish with sesame seeds, green onions, and peanuts. Serve.

How to Make Ahead and Store

Preparing sweet potato zoodles is a great way to fit meal prep into your schedule. Whether you serve this dish at a party or pack it for an easy lunch, these storage tips are just what you need.

Make ahead: To make sweet potato noodles ahead of time, spiralize your sweet potatoes up to 3-4 days in advance. Just be sure to remove air from the noodles’ container during storage. I recommend storing them in an airtight jar or a Ziploc bag with as much air removed as possible. You can also prepare the dressing up to two days in advance, storing it in an airtight container. Finally, you may also chop your vegetables on the day you plan to serve your noodles dish to eliminate prep time.
Store: To store leftovers, place them in an airtight container in the fridge for up to 2-3 days.

How to Serve?

As the main dish: Whether you serve it warm, at room temperature, or cold, this dish is a delicious lunch or dinner that is perfect when you are in need of a light meal with lots of flavors.

As a tasty side: This recipe also makes a delicious side dish alongside dozens of meat dishes with a similar flavor profile. Serve your vegetable noodles with Chicken Teriyaki Stir Fry or Crock Pot Butter Chicken for a bold and saucy pair. Or, try my Cauliflower Curry or Thai Lemongrass Chicken for meals as vibrant as they are easy.

FAQs

Where to buy sweet potato noodles?

Most grocery stores sell sweet potato noodles in their refrigerated section, often near other frozen pasta.

Are sweet potato noodles healthy?

Yes! Sweet potato noodles contain high amounts of vitamins, antioxidants, and fiber, making them a popular choice among health-conscious eaters.

What are sweet potato noodles made of?

They consist of peeled sweet potatoes cut into shape using a spiralizer. However, the Korean version of this dish—japchae noodles—is made from sweet potato starch and water.

Is sweet potato noodles carb?

Yes, sweet potato noodles contain carbs. Generally, 1 cup of sweet potato noodles has 23 g. of carbs.

What do sweet potato noodles taste like?

Though incredibly mild, sweet potato noodles have a hint of the sweet, nutty flavor typical among sweet potatoes. They also have a tender, slightly chewy texture that tastes heavenly in pasta dishes.

Other Sweet Potato Recipes You Might Also Like

Want even more sweet potatoes on your table? The following recipes are some of the best ways to incorporate this festive (and healthy!) vegetable into your cooking.

If you try this recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Sweet Potato Noodles Recipe

This easy Sweet Potato Noodles recipe is loaded with Asian-inspired flavors, like ginger, edamame and cilantro, and is tossed in a sweet and savory peanut sauce. Throw this easy dish together for a satisfying lunch or a light, nutritious dinner

Course Main Dish

Cuisine Thai Cuisine

Diet Gluten Free, Vegan

Prep Time 25

Cook Time 15

Total Time 40

Servings Servings

Calories 291kcal

Author Aysegul Sanford

Ingredients

For the dressing:

3 tablespoons unsweetened and smooth peanut butter
3 tablespoons tamari*
1 teaspoon sesame oil
1 tablespoon maple syrup
1 teaspoon freshly grated ginger
2 cloves garlic minced
2 tablespoons lime juice freshly squeezed
½ teaspoon kosher salt
3 tablespoons vegetable stock more as needed

For the Noodles:

1 tablespoon olive oil
1 small onion chopped
1 red or yellow bell pepper seeded and sliced thinly
2 medium-size sweet potatoes peeled and spiralized (as seen in the photos) – You should have 5-6 cups of “noodles”
¼ cup vegetable stock
½ cup edamame
3 tablespoons chopped cilantro

As Garnish:

1 tablespoon sesame seeds
1-2 stalks green onions both white and green parts chopped
2 tablespoons lightly salted peanuts coarsely chopped

Instructions

To make the dressing: Whisk together all the dressing ingredients in a bowl, cover with plastic wrap, and refrigerate until you are ready to use it.
To cook the sweet potato noodles: Heat olive oil in a large skillet in medium heat. Add in the onion and pepper. Cook, stirring frequently, until translucent, 5-7 minutes.
Add in the sweet potato noodles and vegetable stock and cook, stirring frequently, for 6-7 minutes.
Pour the dressing over the noodles and give it a large stir, making sure that the noodles are coated with the dressing. Cook 2-3 minutes until it is warm.
Off the heat, stir in the edamame and chopped cilantro.
To serve, divide the noodles in 4 bowls and garnish each one with sesame seeds, green onions, and peanuts.
Serve immediately.

Video

Notes

If you are not gluten-sensitive, you can use soy sauce instead of tamari, but make sure to taste the dressing before adding more salt to it.
To Make ahead: To make this dish ahead of time, spiralize your sweet potatoes up to 3-4 days in advance. Just be sure to remove air from the noodles’ container during storage. I recommend storing them in an airtight jar or a Ziploc bag with as much air removed as possible. You can also prepare the dressing up to two days in advance, storing it in an airtight container. Finally, you may also chop your vegetables on the day you plan to serve your noodles dish to eliminate prep time.
Store: To store leftovers, place them in an airtight container in the fridge for up to 2-3 days.

Nutrition

The post Sweet Potato Noodles appeared first on Foolproof Living.

Jennifer Aniston Salad

Aysegul Sanford — Fri, 19 Aug 2022 14:40:08 +0000

The buzz about the viral recipe eventually caught the attention of Aniston, who spoke out in a recent interview, saying she actually never ate the famous salad on set! The mix-up arose when Aniston shared the salad recipe during an Instagram takeover for the Living Proof brand.

So while she did eat the “Jennifer Aniston Salad,” it wasn’t the same one she had on set. According to a Los Angeles Times article, Aniston’s fellow co-stars (Lisa Kudrow and Courtney Cox) said the real salad recipe Jennifer Aniston ate on Friends was a “doctored up” Cobb salad, to which she added chickpeas and turkey bacon.

Regardless of the mix-up, the salad that we initially thought to be “The Jennifer Salad” is still delicious, viral-worthy, and incredibly satisfying. We love cooking with bulgur wheat here on the blog, so we just had to share the recipe!

Why is This Recipe Worth the Hype?

It’s no wonder this legendary salad went viral on social media. It’s fresh, healthy, colorful, and filling- everything you could ever ask for in a salad! Here are some other reasons to give this internet-famous recipe a try:

Quick, easy to make, delicious, and filling: In our opinion, a good salad is just as filling as it is nutritious! Thanks to bulgur as a base, this salad will keep you satisfied for hours. It’s also super quick to throw together and, most importantly, incredibly delicious!
Easy to customize (make it your own): While we love Jennifer Aniston’s original combo, feel free to customize this salad and swap out ingredients to make it your own! Play with various veggies, nuts, and herbs to see what combo suits your taste buds.
Perfect for meal prep: This wholesome Jen salad recipe is the perfect salad for meal prep. It keeps in the fridge for up to 5 days, so you can make a big batch on the weekends and enjoy it for lunch all week!

Ingredients

This easy salad recipe has three sets of ingredients: hearty bulgur wheat for the base of the salad, a combination of fresh, colorful veggies and herbs, and a simple lemon juice and olive oil dressing. Here’s what you’ll need:

Bulgur wheat: Any type of bulgur that you have on hand will work, but I personally like to use medium coarse bulgur. You can pick up Bob’s Red Mill (affiliate link) bulgur from the grocery store or get this brand (affiliate link) online. If you want to learn more about bulgur, check out my Types of Bulgur guide. I also have a How to Cook Bulgur guide that outlines the best way of cooking bulgur for foolproof results.
Salad dressing: For the salad dressing, gather fresh lemon juice, extra virgin olive oil, kosher salt, and ground black pepper.
Salad ingredients: For the salad, you’ll need an English cucumber, a can of chickpeas, red onion, fresh mint, fresh parsley, pistachios, and crumbled feta cheese.

Substitutions & Variations

Use quinoa instead of bulgur: If you don’t have bulgur on hand or can’t find any at your local grocery store, you can use an equal amount of cooked quinoa (for gluten free option), cooked farro, or another bulgur substitute instead! Either will provide a filling, hearty base for your salad.
Fresh herbs: If mint or flat-leaf parsley don’t suit your taste buds, fresh dill or basil could take their place!
Cucumber: The cucumber in this celebrity salad adds extra color and a nice crunch. You can either use one large English cucumber, Persian cucumbers, or mini cucumbers.
Cheese: Feel free to swap the feta cheese in this recipe for your favorite cheese or whatever you have in the fridge. Mozzarella or shredded cheddar are great options! Keep in mind that feta adds a nice salty flavor to the salad, so you may need to add more salt if using a different type of cheese.
Red onion: Are red onions just a bit too sharp for you? Try subbing them for scallions (green onions), or try my Mexican Pickled Onions recipe!
Make it vegan: To make Jennifer Aniston’s salad vegan, simply omit the cheese!
Add an avocado: To add some extra healthy fats to this viral salad and make it even more filling, try adding an avocado.
Extra protein: Turn this Jennifer Aniston bulgur salad into an easy, protein-packed weeknight dinner to add to your list of main courses by topping it with my Bone-In Chicken Breast, Baked Turkey Bacon, or these Air Fry Chicken Legs!

How to Make This Recipe

The Jennifer salad recipe just requires a little bit of chopping, which you can do while the bulgur cooks. All it needs is a gentle toss and a drizzle of dressing, and you’re done! Here are the details:

Cook the bulgur: Add the bulgur and 2 cups of water (or chicken/veggie broth) to a small saucepan over medium heat. Bring to a boil, cover, and simmer over low heat until all the liquid is absorbed. Let it rest while you prepare the rest of the salad. If you are new to cooking bulgur, be sure to check out our guide on How To Cook Bulgur Wheat.
Make the dressing: Add the lemon juice, olive oil, salt, and pepper to a small bowl or measuring cup. Whisk until combined.

Assemble the salad: Place the cooked bulgur (make sure to fluff with a fork before adding), cucumber, chickpeas, red onion, fresh herbs, pistachios, and feta cheese in a large mixing bowl. Drizzle with the dressing, gently toss and taste for seasoning. Add more salt or pepper if desired.

How to Store

This salad stays fresh in the fridge in an airtight container for up to 5 days, making it perfect for meal prep. The grains and veggies soak up the dressing and herby flavors while it sits, so it gets better and better each day!

FAQs

What’s in the Jennifer Aniston salad?

This viral Jen Aniston salad, also known as the Rachel Salad, is made up of bulgur wheat, cucumber, chickpeas, red onion, fresh mint and parsley, pistachios, and feta cheese. The simple salad dressing recipe combines lemon juice, olive oil, salt, and pepper.

Is Jennifer Aniston salad healthy?

Yes, Jennifer Aniston’s favorite salad is very healthy! Bulgur wheat, which makes up the base of the salad, has many health benefits, as it’s a great source of plant-based protein, fiber, magnesium, and iron. No wonder everyone wants to partake in the Friends diet!

How many calories is the Jennifer Aniston salad?

One serving of the Jen salad recipe contains about 402 calories. You can learn more about the nutrition facts of this salad in the recipe card below.

What did Jennifer Aniston eat every day on the set of Friends?

While many believe that Aniston ate the viral “Jennifer Aniston Friends Salad” every single day while working on the set of the show Friends, she actually ate a spruced-up Cobb salad. This Jennifer Aniston Cobb salad recipe included many of the usual Cobb salad ingredients plus her special additions of garbanzo beans and turkey bacon.

Other Grain-Based Salad Recipes You Might Like

If you’re looking for more fresh, colorful, flavorful, and filling salads like this viral Bulgur Salad recipe, you’re in for a treat! Browse my other delicious salad recipes using the links below:

Turkish Tabbouleh
Quinoa Tabbouleh – One of our most popular Quinoa Salad Recipes on the blog.
Forbidden Rice Salad
Ottolenghi’s Bulgur Salad

If you try this popular salad recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Jennifer Aniston Salad Recipe

The Jennifer Aniston Salad is definitely worth the hype! This recipe is so filling, fresh, and delicious, thanks to hearty bulgur (or quinoa), fresh veggies, fragrant herbs, creamy feta cheese, and salty pistachios. Whip up this wholesome salad for a quick weeknight dinner, or meal prep it for flavorful lunches all week!

Course Salad

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 402kcal

Author Aysegul Sanford

Ingredients

For the Bulgur Wheat:

1 cup bulgur wheat* or quinoa
2 cups water or vegetable or chicken stock*

For the Salad Dressing:

¼ cup freshly squeezed lemon juice
¼ cup extra virgin olive oil
½ teaspoon kosher salt* more to taste
¼ teaspoon ground black pepper

For the Salad:

1 English cucumber chopped (about 1 cup)
1 15 oz. can chickpeas, drained and rinsed
⅓ cup red onion chopped
½ cup fresh mint chopped
½ cup fresh parsley chopped
½ cup pistachios shelled and roughly chopped
½ cup crumbled feta

Instructions

To cook bulgur wheat, place bulgur and 2 cups of water (or chicken or veggie broth) in a small saucepan (with a lid) over medium heat. Bring to a boil, put the lid on, turn down the heat to low and cook until all the cooking liquid is absorbed. Let it rest while you are working on the rest of the ingredients. Right before adding it to the salad, fluff it with a fork.
To make the salad dressing: In a measuring cup (or a small bowl), whisk together lemon juice, olive oil, and salt and pepper.
To assemble the salad: In a large salad bowl, place the now-cooked bulgur, cucumber, chickpeas, red onion, fresh herbs, pistachios, and feta cheese. Drizzle with the salad dressing. Give it a gentle toss, taste for seasoning, and add more if necessary before serving.

Video

Notes

Bulgur or Quinoa: I used medium coarse bulgur, but Bob’s Red Mill’s Red Bulgur or quinoa can also be used in this recipe. If you need a refresher, be sure to check out my guide on How To Cook Quinoa.
Salt & Feta cheese: As it is with any salad that uses feta cheese, I recommend tasting the feta cheese before adding a lot of salt to this salad.
Swap water with chicken stock or vegetable broth: One of the easiest ways to make this easy salad even more flavorful is to cook the grain of your choice (whether it is bulgur, quinoa or farro) in vegetable or chicken stock.
Storage: Store in the fridge in an airtight container for up to 5 days.
Serving size: This recipe is approximately 1 1/2 (one and a half) cups per serving.

Nutrition

The post Jennifer Aniston Salad appeared first on Foolproof Living.

Spinach and Feta Cheese Börek

Aysegul Sanford — Tue, 14 Jun 2022 22:52:59 +0000

What is Borek?

Crisp and rich, borek is a savory Turkish pastry often served at breakfast and brunch. It’s made by layering ultra-thin dough, an egg mixture, and various fillings. Borek also comes in many shapes and sizes, ranging from cigarette-shaped rolls to large trays.

Traditionally, chefs prepare borek with Turkish yufka dough, an ultra-thin, unleavened dough made from flour, water, and salt. Yufka pastry leaves recipes—like borek—often use layers of a yogurt or milk mixture to keep the dough equally moist and flakey.

Although feta and spinach borek is a quintessential Turkish dish, you can find Turkish borek recipes across the former Ottoman Empire. The Balkans, Eastern Europe, and even Northern Africa are just a few places. Perhaps because of the pastry’s geographic range, its name has many alternate spellings. “Bourek,” “burek,” “börek,” and even “bòrek” are all popular variations.

Recipe Ingredients

Who knew authentic Turkish cuisine could be so easy to make? This spinach borek recipe only uses simple ingredients that you can find at your local grocery store.

Phyllo Dough: You’ll need one package of phyllo dough to make this recipe, which you can find in the grocery store’s frozen section. Though chefs traditionally make Turkish borek dough from layers of yufka, phyllo dough (this is the brand I used) is easier to find here in the U.S. so that’s what I am using. Be sure to thaw it in the fridge overnight.
Yogurt Wash to Keep Layers Moist: For the yogurt wash, gather olive oil, whole milk, egg, plain unsweetened yogurt, salt, and black pepper.

Borek Filling: In this spinach burek recipe, your filling will consist of olive oil, chopped onion, baby spinach, kosher salt, black pepper, crumbled feta cheese, sesame seeds, and egg yolks. You may also add poppy seeds or Nigella seeds if desired.

Substitutions

Cheese: Turkish feta cheese is a classic in this traditional börek recipe, but shredded mozzarella, cheddar cheese, and Monterey jack would also work.
Oil: If you’d rather not use olive oil, you can make this bourek recipe extra rich by using melted butter instead. Just make sure the butter is cool before using it.
Baby spinach: Swiss chard makes an excellent substitution for fresh spinach in this Turkish cheese pastry, as long as you sauté it first. You could also replace the baby spinach with potatoes for a heartier filling.

How to Make Borek with Spinach

Sheet pan borek is one of my recipe book’s tastiest and most effortless Turkish side dishes. You can learn how to make borek like an expert in just a few simple steps.

Cook the Vegetables & Make the Filling

Sauté the veggies: Heat olive oil in a large skillet over medium heat. Add the onion to the pan and cook, frequently stirring, until translucent (4-5 minutes). Then, add the baby spinach, salt, and pepper to the pan. Toss the mixture every few minutes using kitchen tongs. Let it cook until the spinach loses most of its volume (approx. 5 minutes). Turn off the heat and let the veggies cool for 15-20 minutes.
PRO TIP: If your veggie filling has too much liquid, I recommend straining the juices using a colander. Straining will keep your borek from turning soggy when fully assembled.
Prepare the yogurt milk mixture: While your vegetables cool, whisk your olive oil, milk, egg, whole-milk yogurt, salt, and black pepper in a measuring cup.
Preheat the oven: Preheat the oven to 350 degrees F.

Layer the Phyllo Dough

Layer the bottom borek sheets: Line your sheet pan with parchment paper. Then, layer sheets of phyllo dough onto the parchment paper until the whole pan is covered, using as many sheets as necessary. Let any excess dough hang over the sides.
Brush the phyllo: Lay a second layer of phyllo on top of the first, covering every part of the sheet pan. Pour 3-4 tablespoons of the milk mixture over the sheets, and use a pastry brush to spread it evenly over the dough.
Add layers: Add another two layers of phyllo sheets on top of the first. Brush the top layer again with yogurt wash. Then, place one more layer of phyllo dough on the washed layer. Don’t brush this top layer with the milk mixture.
Layer the filling: Distribute your cooled sautéed veggies over the top sheet of phyllo in one even layer. Then, sprinkle the crumbled feta cheese evenly over the spinach.

Layer the top borek sheets: Place another two layers of phyllo dough over the spinach filling, covering it completely. Brush the top layer with the milk and yogurt wash. Then, place two more layers of phyllo dough on top of the washed layer. Brush the top of the assembled pastry with an even layer of the yogurt mixture.
Fold excess dough: If any sheets are hanging over the side of the pan, fold them in toward the pastry’s center. Be sure to brush this extra dough with the milk mixture. At this point, your borek should look moist and tightly packed.

Cut the pastry: Cut your borek into 12 equal pieces using a knife.
Add toppings: Mix the egg yolks in a bowl. Brush the top layer of the borek with a generous layer of egg wash. If desired, sprinkle the top with sesame seeds and nigella seeds.
Bake: Bake the borek in the preheated oven for 30-35 minutes or until the top is golden brown.
Serve: Remove the pastry from the oven and let it cool for 15-20 minutes on a wire rack. Then, slice it along the pre-cut lines, and serve while still warm.

What to Serve with Borek

There’s a reason why so many people call it “borek bread.” This flaky and flavorful Turkish side makes a perfect pair with any dish you’d eat with bread, from light salads to meaty mains.

Serve it with a simple salad: This cheese borek recipe will bring out your favorite salads’ crisp, garden-fresh flavors. I recommend serving the pastry alongside my Turkish White Bean Salad or Turkish Tabbouleh for a Turkish spread. Other tasty options include Spring Mix Salad, Mediterranean Quinoa Salad, or any of my other fan-favorite Quinoa Salads.
Pair it with your favorite soup recipes: Warm, comforting, and gooey to boot, nothing pairs better with soup than freshly baked burek. If you’re craving something creamy, you’ll go head over heels for my Sweet Potato Soup and Creamy Zucchini Soup. You can also make Turkish Red Lentil Soup or Carrot and Ginger Soup for bold flavor.
Serve burek as a side dish for meat dishes: If you want to take your menu game to the next level, spinach and feta borek is a savory side no one can resist. This simple pastry will bring out the rich notes of your favorite main course, like Turkish Meatballs and Meat and Potatoes.
Make it a part of a Mediterranean mezze plate: Like Spanish tapas and Italian antipasti, the Middle Eastern mezze plate is a spread of small, appetizer-like dishes. Prepare the perfect mezze with spinach burek—served alongside Tzatziki, Turkish Eggplant Yogurt, and Turkish tea, of course!

How to Make Ahead, Store, and Freeze

Make meal prep stress a thing of the past with this Turkish cheese borek recipe. Whether you make this dish a day or an entire month in advance, these storage tips have you covered.

Make ahead: To make your pastry ahead of time, cook the burek spinach and onions one day in advance. Store the veggies in an airtight container in the fridge, removing it when you’re ready to assemble your borek. Another option is to assemble the entire pastry, cover it with plastic wrap, and store it in the fridge overnight. Then, cook your burek as usual when ready to eat.
Store: Leftover borek will stay fresh for up to 3 days when stored in an airtight container. Just be sure to let it reach room temperature before storing.
Freeze: You can freeze your spinach burek recipe for up to one month before baking it. Just be sure to cover the pastry tightly with plastic wrap and cover it with aluminum foil to prevent freezer burn.
Thaw: Transfer your burek from the freezer to the fridge one full day before you plan to bake it. Then, bake the pastry according to the standard cooking directions (350 degrees F. for 30-35 minutes).

Filling Variations

The sky’s the limit when it comes to filling this Turkish cheese pastry. Whether you want a borek recipe with meat or a cheese burek for feta fans, these popular fillings are just what you need.

Meat borek: Make your pastry extra satisfying by adding a savory protein. Any meat will work, but ground beef borek, borek with minced meat, and ground lamb borek are some of my favorite savory fillings.
Cheese & herbs: Don’t want to add veggies? No problem! Borek with cheese and fresh herbs is a common filling you’ll adore. Simply fill your Turkish filo pastry with feta cheese and fresh parsley.
Try it with different vegetables: When you make burek, spinach is only one of the countless delicious veggies you can use. Roasted Shiitake Mushrooms and Baked Portobello Mushrooms are two of my favorite alternatives.

Expert Tips

You don’t have to be a master chef to make international eats. With these foolproof tips, your cheese and spinach borek will come out flaky, gooey, and decadent every time.

Don’t worry about torn phyllo dough: Phyllo dough is so delicate that it may tear while you work with it. Don’t worry! You can easily pinch phyllo dough back together, and a few tears won’t ruin the dish.
It’s OK if you miss a layer: Don’t stress if you miss a layer when assembling your borek. This dish is highly forgiving, and it’s always better to have too few layers than too many.
Cover the filo sheets with a damp towel: As you are making this Turkish spinach borek recipe, be sure to cover the filo dough sheets with a damp towel to prevent them from drying.
Don’t skimp on the yogurt wash: Be sure to spread the yogurt wash evenly over your Turkish pastry. Every layer should be adequately moist after brushing.
Slice before baking: Slicing the borek pastry before it goes into the oven will make cutting and serving much easier. Simply slice the dough into your ideal portion sizes when you finish layering your borek.
Let the borek sit overnight: Though this step is optional, I highly recommend letting your borek recipe sit in the fridge overnight. Allowing your borek to rest will give your phyllo dough time to absorb the flavorful liquid, giving your pastry extra moisture and savoriness.
Strain your veggie mixture: If your sautéed veggie mixture has any liquid, I suggest straining it in a colander before adding it to your borek. Too much liquid will turn your pastry soggy.
Prewashed baby spinach: If you have a busy schedule or simply don’t want to spend hours in the kitchen, prewashed baby spinach will save you oodles of time.
Phyllo dough vs. puff pastry: Though phyllo dough and puff pastry can be found in the same section of the grocery store, they are not interchangeable. French puff pastry contains many layers of dough and butter, which rise and become airy in the oven. By contrast, phyllo pastry is paper-thin and bakes to a super fine, flaky texture.

FAQs

You don’t have to be Turkish to be a borek buff. This handy FAQ will answer all your questions about my recipe for Turkish borek, from the dish’s national origins to its nutritional content.

Is borek the same as spanakopita?

Turkish borek and Greek spanakopita come from the same family of pastry. However, the two often differ in preparation and texture, with Greek spanakopita often having a flakier, puffier crust.

Is it burek or borek?

Both spellings of this pastry are technically correct, depending on the country. Turkish people tend to spell the name as “borek,” while “burek” is more common in the Balkans.

What countries have burek?

Many may think of borek as Turkish food. However, you can find this iconic dish in numerous countries across the former Ottoman Empire. This area includes countries in the Balkans, Middle East, and Northern Africa.

Is spinach borek healthy?

This recipe for burek with cheese isn’t the healthiest, with many calories coming from fats and carbs. However, borek can provide essential nutrients from its vitamin-rich spinach and calcium-rich feta when enjoyed in moderation.

How do you eat borek?

Traditionally, people have Turkish cheese borek for breakfast or brunch during family gatherings. However, you can eat borek alongside any meal in place of bread.

Other Turkish Recipes You Might Like:

Cheesy Parsley Phyllo Dough Rolls
Bulgur Pilaf
Karniyarik
Tahini Yoghurt Dressing
Mediterranean Green Beans
Mediterranean Hummus Dip
Want to see more? Check out all our Turkish recipes on the site

If you try this Turkish Borek recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Spinach and Feta Cheese Börek – Turkish Borek Recipe

Learn how to make Spinach and Feta Cheese Borek – A classic Turkish Borek recipe made with stuffing phyllo sheets with spinach and feta. This authentic and simple recipe can be made ahead and baked right before serving for a warm and delicious breakfast or brunch recipe.

Course Appetizer, Breakfast

Cuisine Turkish

Diet Vegetarian

Prep Time 30

Cook Time 35

Total Time 1 5

Servings slices

Calories 174kcal

Author Aysegul Sanford

Ingredients

For the Spinach and Feta filling:

1 tablespoon olive oil or any vegetable oil such as avocado oil
1 medium-size onion peeled and chopped
16 oz. baby spinach leaves washed and dried
1/4 teaspoon kosher salt*
1/4 teaspoon black pepper
8 oz. crumbled feta cheese

For The Milk Yogurt Mixture:

3 tablespoon olive oil or any vegetable oil such as avocado oil
½ cup whole milk
1 large egg
2 tablespoons plain whole-milk yogurt
1/2 teaspoon salt
1/4 teaspoon black pepper

For The Layers:

1 package of Phyllo Dough* thawed overnight in the fridge
2 egg yolks
2 tablespoons sesame seeds
½ teaspoon Nigella seeds optional

Instructions

Cook the filling: Heat 1 tablespoon of olive oil in a large pan at medium heat. Add the chopped onion and cook, stirring frequently, until translucent, 4-5 minutes. Add the spinach, salt, and pepper. Cook it, tossing it every few minutes using kitchen tongs, until the spinach loses most of its volume, around 5 minutes. Give it a stir and turn the heat off. Let it cool for 15 minutes.
Preheat the oven to 350 degrees F.
Make the yogurt milk mixture: Whisk olive oil, milk, egg, yogurt, salt, and black pepper in a bowl until combined.
To assemble: Line a baking sheet (mine is 12X17) with parchment paper. In a single layer, place sheets of phyllo dough onto the parchment paper. Use as many sheets as you need to make sure that the pan’s whole surface is covered. It is okay if some filo is overhanging on the sides.
Place another layer of phyllo on top of the first, again making sure that the bottom of the pan is covered. Pour 3-4 tablespoons of the milk mixture on the top layer of dough and brush it over the filo sheets, making sure that it is evenly spread.
Stack another two layers of phyllo dough on top of the first two. Again, brush the milk mixture over the top phyllo sheet. Then, cover the top sheet with one more layer of phyllo dough—not two. Do not brush the top sheet with the milk mixture again.
Spread the now-cooled spinach and crumbled feta cheese evenly over the top layer of phyllo sheets.
Place another two layers of phyllo sheets over the filling, covering it completely. Brush another 3-4 teaspoons of the milk mixture over the topmost sheet. Then, place two final layers of phyllo dough on top of the washed layer, and brush the top with the milk mixture. You should have 9 layers of dough in total.
If there are sheets overhanging on the side, fold them in towards the pastry’s center and make sure that they are brushed with the milk mixture. At this point, the borek should look nicely moist and tightly packed.
Using a sharp knife, pre-slice borek into 12 equal pieces (please refer to the video for a visual).
Mix egg yolks in a bowl.
Brush each slice with egg yolk and sprinkle with sesame seeds and nigella seeds if using.
Bake in the oven for 30-35 minutes or until it turns golden brown.
Let it cool for a few minutes, slice, and serve while it is still warm.

Video

Notes

Prior to adding salt to the filling, it is good to taste your feta cheese and determine if you need more salt or not.
If you have time, I recommend letting your borek rest before baking it. Simply cover the baking sheet with plastic wrap and place it in the fridge. Let the pastry rest for a few hours or up to overnight. Then, bake as usual.
Depending on the size of the sheet pan you are using, you may not need to use the whole package of phyllo dough.
Strain your veggie mixture: If your sauteed veggie mixture has any liquid, I suggest straining it in a colander before using it as a filling. Too much liquid will turn your pastry soggy.
Don’t worry about torn phyllo dough: Phyllo dough is so delicate that it may tear while you work with it. Don’t worry! You can easily pinch phyllo dough back together, and a few tears won’t ruin the dish.

Nutrition

This recipe was originally published in November 2013. It has been updated in June 2022 with new text, photos, and a how-to video with very minor edits (mostly for clarification) to the originally published recipe.

The post Spinach and Feta Cheese Börek appeared first on Foolproof Living.

Lemon Ricotta Pasta

Aysegul Sanford — Thu, 02 Jun 2022 20:21:46 +0000

If you’ve ever wondered how to add ricotta to pasta, this dish is for you. Inspired by the New York Times’ lemon ricotta pasta, this recipe is as tasty as it is versatile. Add sauteed shrimp for a mouthwatering Shrimp Ricotta Pasta, or mix in blanched peas for an easy pasta recipe as veggie-packed as my Mushroom and Pea Pasta. No matter how you prepare it, this filling ricotta lemon pasta is guaranteed to satisfy all your cravings.

Ingredients You’ll Need

To make lemon ricotta spinach pasta, gather pasta, fresh spinach leaves (I use baby spinach), and kosher salt.

You’ll also need whole milk ricotta cheese, shredded parmesan cheese, minced garlic, lemon zest, fresh lemon juice, salt, and black pepper for the ricotta lemon sauce. You may also choose to add red pepper flakes if desired.

Substitutions & Variations

Pasta: You can use almost any pasta to make noodles with ricotta cheese. I suggest using short pasta, like rigatoni or penne, for a hearty texture. However, you can also use long pasta to make lemon ricotta bucatini or spaghetti with ricotta sauce. Gluten-free pasta also works for a diet-friendly version.
Spinach: If you’re not a fan of spinach, Swiss chard and kale make easy and nutritious substitutes. You can also top your dish with fresh arugula or mix in fresh herbs like basil or parsley to give it a light, delicious flavor.
Pesto Vinaigrette: To give your creamy spinach ricotta an herby kick, I suggest adding a few tablespoons of homemade Basil Pesto Vinaigrette.

How to Make Pasta With Ricotta Cheese

This ricotta lemon pasta recipe takes minimal effort and a handful of ingredients to prepare. Even beginner chefs can make this dish any night of the week.

Cook the pasta: Fill a large pot with water and 4 tablespoons of salt. When properly seasoned, your pasta water should taste like seawater. Bring the mixture to a boil, add the pasta, and cook it according to package instructions or until it becomes al dente.
Add the spinach: Right before draining the pasta, add the spinach to the pot and cook for 30-45 seconds. Then, reserve 1 cup of the pasta water and drain the rest of the pasta. Once it is fully drained, add the cooked pasta back to the pan.
Make the lemon ricotta pasta sauce: While the pasta cooks, mix the fresh ricotta cheese, parmesan cheese, garlic, lemon zest, lemon juice, salt, and pepper in a bowl.
Add the pasta water: Add ½ cup of the reserved starchy pasta water to the sauce ingredients. Whisk the mixture until it becomes creamy.
Toss the pasta: Pour the lemon ricotta sauce over the pasta and gently toss the noodles until fully coated. The ingredients should turn very creamy, as the residual heat from the cooked pasta melts the ricotta-based pasta sauce. However, if necessary, you may add the rest of the reserved pasta liquid to the pot, turn the heat on for a minute, and toss the mixture until it reaches the desired consistency.
Serve: Taste your ricotta and lemon pasta, and add any necessary seasoning. Then, garnish the dish with freshly grated parmesan cheese and if preferred, a splash of olive oil and a sprinkle of red pepper flakes. Serve!

How to Store

Say goodbye to wasted leftovers and complicated meal prep! With these simple storage tips, you won’t miss out on a single bite of your ricotta lemon pasta.

Make-Ahead: The dish comes together rather quickly but if you want you can make the ricotta mixture a day in advance and keep it in an airtight container in the fridge.
Store: To store your ricotta pasta, place the leftovers in an airtight container. The pasta will stay fresh for up to two days.
Reheat: When reheating your pasta, it may help to add a little bit of water to the mixture. Then, warm the pasta in a large skillet over medium heat, adding more water as necessary.
Freeze: I don’t recommend freezing this dish, as the extreme cold will ruin the texture of your pasta.

How to Serve

One of the best things about this one-pot lemon ricotta pasta is how easy it is to serve. This simple dish is versatile and delicious, making it the perfect addition to any meal plan.

Add in cooked seasonal vegetables: Want to make this healthy ricotta pasta even more nutritious? For a summer-friendly twist, add blanched peas to the pasta water 1-2 minutes before the pasta is ready to drain. Or, top your comforting dish with pan sauteed asparagus or my Sauteed Mushroom and Asparagus for the perfect meal.
Top it off with chicken: Transform your spinach ricotta lemon pasta into an easy dinner with one simple addition: protein! You’ll savor every bite of this recipe when you top it with Bone-In Chicken Breast or even leftover rotisserie chicken.
Serve it as a side: This creamy ricotta pasta makes the ultimate side dish for countless mains, including my Air-Fried Drumsticks, Whole Roasted Chicken, and Baked Chicken Parmesan. You can even add this simple pasta recipe to your collection of side dishes for chicken parmesan for an easy weeknight fix.
Enjoy it with a simple salad: If you are after a quick and filling meal, you can serve it with one of my Spring Salad Recipes such as Spring Mix Salad, Butter Lettuce Salad, or this delicious Chickpea Salad.

Expert Tips

Elegant, tasty, and easy? Sounds too good to be true! I promise, though: This pasta recipe with ricotta cheese will come together in a cinch with these foolproof tips.

Use whole milk ricotta: If you want your pasta to come out creamy, flavorful, and rich, whole milk ricotta is the way to go. You can even make your own creamy Ricotta Cheese for the most delicious pasta dish without the extra trip to the grocery store.
Season well: Ample seasoning is the key to making pasta with ricotta cheese. For maximum depth and flavor, be sure to taste this pasta dish as you go and season it well.
Move fast: It’s important to move fast when making this lemon ricotta pasta recipe. When prepared correctly, the residual heat of the cooked pasta should warm the parmesan and ricotta, giving the dish its signature creaminess. However, if your ricotta sauce doesn’t reach the desired consistency, you can some cooking water to the pot, turn on the heat, and toss the mixture until ready.

FAQs

It doesn’t hurt to have a little help when making ricotta cheese recipes with pasta. This handy guide will give you everything you need to make creamy lemon ricotta pasta like a pro.

How to use ricotta cheese in pasta?

The best way to cook ricotta cheese with pasta is to first prepare the ricotta sauce on the side. Then, add the sauce to the pasta once it’s cooked and drained.

Can I make this recipe with fat-free ricotta cheese?

Technically you can make this recipe with fat-free ricotta. However, skim and fat-free ricotta often leaves your pasta tasting grainy and perhaps even a bit bland. If you don’t want to use full-fat ricotta, you could try using cottage cheese instead.

What sauce goes with lemon and ricotta pasta?

If you want to add an extra layer of flavor to this rich dish, I suggest serving it with tomato sauces like marinara or homemade tomato basil sauce.

Do ricotta and lemon go together?

Absolutely! The creamy texture of ricotta cheese makes a mouthwatering pair with lemon’s bright, zesty taste. Don’t believe me? Try my Lemon Ricotta Pancakes, and you’ll be obsessed in no time.

Other Pasta Recipes You Might Like

It is no secret that creamy pasta recipes make easy weeknight dinners. If you liked this pasta with ricotta and lemon, I suspect you might enjoy the recipes I handpicked for you below.

If you try this Lemon Ricotta Pasta recipe or any other pasta recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Lemon Ricotta Pasta Recipe

Creamy and delicious Lemon Ricotta Pasta that you can make in 20 minutes! This is an easy vegetarian pasta dish that you can serve as a side dish with meat dishes or by itself for a satisfying meal.

Course Vegetarian Pasta

Cuisine American/Italian

Diet Vegetarian

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 196kcal

Author Aysegul Sanford

Ingredients

1 pound pasta (bucatini, rigatoni, spaghetti, or penne would all work)
2 cups baby spinach leaves (16 oz) rinsed
1 cup whole-milk ricotta cheese
½ cup shredded parmesan cheese more as garnish
1 clove garlic minced
1 tablespoon lemon zest
¼ cup lemon juice freshly squeezed
½ teaspoon kosher salt
¼ teaspoon black pepper
Pinch of red pepper flakes optional
Drizzle of olive oil optional

Instructions

Bring a large pot of salted water to a boil. Add in the pasta of your choice and cook until al dente.
At the very last minute, right before draining the pasta, add in the spinach and cook for 30-45 seconds. Reserve 1 cup of pasta cooking water and drain the pasta.
Put the now-cooked pasta back in the pan.
Meanwhile, make the ricotta lemon pasta sauce by mixing ricotta cheese, parmesan cheese, garlic, lemon zest, lemon juice, and salt and pepper in a bowl.
Add in the ½ cup of reserved pasta sauce and whisk until creamy.
Add the lemon ricotta sauce to the pasta and give it a gentle toss. It should be very creamy as you toss it with the help of the residual heat coming from the freshly cooked pasta. If you need it, add in the rest of the reserved pasta liquid and turn the heat on for a minute or so as you toss and turn the pasta.
Taste for seasoning and add in if necessary. Garnish with a sprinkle of shredded parmesan cheese and a drizzle of olive oil and red pepper flakes, if using. Serve.

Notes

The serving size is approximately about 2 cups per person. If you are serving it as a main course it would feed 4 people but if you are serving as a side dish it would be good for 6 servings.
Store the leftovers in an airtight container in the fridge. It should stay fresh for up to two days.
Reheat with a little bit of water to the mixture over medium heat. Be sure to toss to ensure even cooking and add water as necessary.
Freeze: I don’t recommend freezing this dish, as the extreme cold will ruin the texture of your pasta.

Nutrition

The post Lemon Ricotta Pasta appeared first on Foolproof Living.

Best Healthy Quinoa Recipes

Aysegul Sanford — Mon, 10 Jan 2022 21:30:52 +0000

If you know how to cook quinoa perfectly, you can easily make a wide variety of quinoa dishes for any meal with ease. In addition to being a superfood, quinoa is a beautiful blank canvas that can be adapted to use in any of your breakfast, lunch, and dinner recipes.

Below, you will find my favorite quinoa recipes that happen to be healthy, filling, nutritious, and most importantly delicious.

What is Quinoa

Quinoa (pronounced “KEEN-wah”) is a member of the amaranth family and comes from the plant goosefoot, which is related to spinach and beets. Considered one of the most popular ancient grains, it is actually a psuedo grain, meaning that it is eaten like a grain, but botanically speaking, it is actually a seed.

And these tiny seeds are a nutritional powerhouse. 1 cup of cooked quinoa provides about 8 grams of protein and 5 grams of fiber. Plus, it contains all the nine essential amino acids the body needs (making it a complete protein), and it comes packed full of B vitamins, iron, fiber, minerals, and unique plant compounds necessary for healthy body functioning.

How To Cook Quinoa Perfectly

If you want to know how to prepare quinoa for cooking, you have come to the right place. Below I have outlined the different methods that you can follow for perfectly cooked quinoa every time.

As with all quinoa recipes, make sure to rinse quinoa first. Then, follow how to make quinoa with one of the effortless options below:

On the Stove Top: Stovetop quinoa, or as some call it, steamed quinoa, is easy to prepare. We like to refer to this as “quinoa rice” in my house because it is so versatile.
In the Microwave: Microwave Quinoa is the fastest and easiest way to get quinoa from the package to your table in under 10 minutes.
In a Rice Cooker: Rice Cooker Quinoa is pretty much hands-off and ideal for when you want to accomplish multiple tasks in the kitchen at one time.
In an Instant Pot: Pressure Cooker Quinoa is another hands-off cooking method that allows you to set-it-and-forget it for a super convenient cooking experience.

Now that we talked about how to cook it, let get to the fun part. Healthy quinoa recipes are easy to come by once you learn how to use this pseudo-grain in recipes and make it a part of your weekly meal prep.

Here is a list of some of my favorite quinoa dishes broken down into breakfast, lunch, vegetarian, and dinner categories.

Fast and Easy Recipes for Breakfast:

Believe it or not, quinoa makes a fabulous breakfast. As filling as oatmeal and as tasty as cereal, quinoa keeps you full and focused throughout the morning with its high protein content. Some of my favorite delicious quinoa recipes for breakfast include:

Quinoa Breakfast Porridge – Don’t get me wrong. I am a huge fan of steel cut oatmeal and my almond milk oatmeal. However, quinoa porridge is a great alternative when you need a break from your everyday routine. Packed with plant protein, this recipe keeps you plenty full until lunch. Plus, just like oatmeal, you can top it off with whatever you have on hand. Berries, nuts, chia seeds, flaxseeds, etc.—the sky’s the limit!
Quinoa Crunch – Raw quinoa gets a major upgrade (and serious crunch factor) when it’s tossed with almonds, sesame seeds and maple syrup, then baked to golden perfection.
Instant Pot Quinoa Breakfast Bowl – Put your Instant Pot to good use with a make-ahead and super simple quinoa recipe where almond milk is the star.
Quinoa Porridge in Microwave – Quick and easy never tasted so good with this customizable breakfast bowl. Ready in about 15 minutes, this fast and easy bowl is one of my favorite ways to eat quinoa for breakfast.

Quinoa Lunch Recipes:

If you’re looking for healthy lunches with quinoa , these meal prep recipes are a dream come true. The best part is that you can take them work with you because they store well.

Want to get a head start? Batch cook quinoa on the weekend and mix one of these simple quinoa salad recipes a day. Then, you’ll have food right at your fingertips all week long.

Quinoa Avocado Salad – Quinoa salad recipes get a serious upgrade with the addition of creamy avocado. Toss this veggie dish in my go-to quinoa salad dressing—lemon vinaigrette—and there really is nothing better.
Kale Quinoa Salad – This easy quinoa salad is one of the top rated recipes on the blog. I call it the superfood grain salad, as it perfectly balances sweet, salty, creamy and earthy flavors in one nutritious bowl.
Thai Quinoa Salad – Feeling a bit global? Try this Thai-inspired quinoa salad recipe! Not only does it feature crunchy vegetables, but it also includes my go-to Asian salad dressing—sesame ginger dressing—made with almond butter.

Quinoa Black Bean Salad – No one can resist the protein and sweet vegetables of this Mexican-inspired meal. One of my favorite quinoa bowls, this recipe is made by mixing quinoa with black beans, corn, and bell pepper and then drizzling it with lime juice salad dressing. This is one of my favorite quinoa lunches to take to work, as it is easy to store and carry.
Mediterranean Quinoa Salad – I cannot talk about my favorite quinoa recipes and not mention this salad. This garden-fresh dish is packed with Mediterranean favorites like kalamata olives, feta cheese, cucumbers and tomatoes. Made with simple ingredients, it comes together in less than 30 minutes.
Southwest Quinoa Salad – The secret to this savory recipe is simple: chili lime vinaigrette! Not only does it add tangy and spicy flavors to this complex dish, but it also complements the sweet red peppers, cilantro and black beans. I think this is the best quinoa salad recipe if you are a fan of Tex-Mex flavors.

Vegetarian Recipes Made With Quinoa

Vegetarian quinoa bowls to serve for lunch or dinner, or to meal prep for the week are my favorite. Versatile and tasty, they give me the choice to go completely plant-based or add a small portion of lean meat protein.

Lemon Quinoa – This is the perfect seasoned quinoa side dish that does double duty as a blank canvas for both lunch and dinner. It is made by cooking white quinoa with shallots and then flavoring it with fresh ingredients like lemon zest, Italian parsley and radishes.
Sweet Potato Quinoa Bowl – This quick bowl recipe is made by mixing roasted sweet potatoes and red onion with black beans and quinoa. I also added a touch of Middle Eastern flair with a tahini yogurt sauce that brightened every flavor in this hearty and healthy quinoa recipe.
Butternut Squash Quinoa – Sweet, tangy, crunchy and colorful, this is one of those quinoa recipe ideas that is simple enough for weekday enjoyment, but elegant enough for a holiday meal.
Quinoa Lentil Salad – If you’re wondering what to put in quinoa, look no further than this lentil salad that is chock-full of grains and legumes. It is made by simultaneously cooking quinoa and green lentils and then drizzling the mixture with my lemon vinaigrette for a filling, protein-packed lunch.
Quinoa Tabbouleh – Here is a fun and gluten-free twist on Middle Eastern tabbouleh, featuring multicolor quinoa as the star. A colorful mix of fresh herbs and crunchy vegetables really makes this dish shine.
Quinoa Power Bowl – This vegan and Meatless Monday-inspired meal will have you meal prepping on Sunday so it can power you through your busy week!
Brussels Sprouts Sweet Potato with Quinoa – If you think you don’t like Brussels sprouts, this recipe will convert you! I usually make this recipe when I have some leftover quinoa. Simply roast Brussels sprouts with sweet potatoes, mix them with quinoa, and drizzle the mixture with my fruity citrus balsamic dressing.

Healthy Dinner Ideas with Quinoa:

There are so many ways to cook quinoa for dinner, it’s no wonder this superfood gets all the glory. These tiny seeds add a hearty pop of plant-based protein to chilis, stews, tacos and so much more.

Quinoa Chili – Quinoa main dish recipes are easy to master with this five-star combination. Beans, tomatoes and corn unite to create a gluten-free and vegan chili perfect for a crowd. This is one of my favorite dinner recipes to serve during the cold winter months.
Vegetable Quinoa Stew – Garden-fresh vegetables and Peruvian spices bring simple quinoa meals to life. Finish this recipe with creamy avocado and fresh cilantro for an extra touch of comfort.
Quinoa Black Bean Tacos – Fill a warm tortilla with quinoa taco meat for a quinoa dish you won’t be able to stop talking about. Topped with a generous dollop of my Avocado Dressing, this is the perfect Taco Tuesday recipe.
Mexican Quinoa – This is one of my favorite vegan quinoa entree recipes that makes clean-up a breeze. All it takes is one pan and 30 minutes to reach this Mexican heaven. I usually make this dish in a pan, but after so many readers asked for it, I made sure to share its pressure cooker version, too. If you are one of them, be sure to check out my Instant Pot Mexican Quinoa, as well.
Quinoa Stuffed Acorn Squash – I like to think of this vegan stuffed squash dish as one of those easy quinoa recipes I can turn to time and time again—especially during the holiday season. This recipe is a lifesaver if you have family members who follow a vegan and/or gluten-free diet.
Turkey Pumpkin Chili with Quinoa – This quinoa recipe has fall written all over it. Its vibrant orange hue and photo-ready presentation will have your family and friends taking out their cameras.

Expert Tips:

Now that you have the most delicious quinoa recipes at your fingertips, you might need help with quinoa basics. Below are some helpful resources to help you take your quinoa recipes to the next level.

How To Rinse Quinoa? It’s important to rinse quinoa to get rid of bitter-tasting saponin, a natural coating that protects the grain in nature. The best way to rinse quinoa is with a fine mesh strainer under cool running water for 30-60 seconds, or until the water runs clear.
How To Season Quinoa? If you’re wondering how to flavor quinoa to make delicious quinoa recipes, look no further than a generous squeeze of lemon juice, drizzle of olive oil and tons of fresh herbs. However, that is just the beginning. There is much more you can do and I made sure to list them all in one place.
Can You Freeze Quinoa? You sure can and I made sure to cover everything you need to know about freezing quinoa in this post.

What does quinoa go well with?

A simple quinoa pilaf or any of the other quinoa recipes I shared here are like a beautiful blank canvas you can serve with chicken, beef, turkey, or anything vegetarian. Below are some of my favorite recipes to serve alongside quinoa. Check them out if you are wondering what goes with quinoa for dinner.

Meat Recipes:

Vegetarian Meals:

FAQs

What is the best water to quinoa ratio?

In my own experience, I have found the best quinoa to water ratio is 1:2 (1 cup quinoa to 2 cups water, chicken stock, or vegetable broth) for a perfectly cooked and fluffy quinoa.

How long does it take to cook quinoa?

The quinoa cooking time will vary depending on the cooking method you choose and the type of quinoa (white, red, black or tricolor) you use. Below is the approximate cooking time for each method.
Stove Top quinoa takes about15 minutes for white quinoa, 18 minutes for red quinoa, 20 minute for black quinoa, and 18 minutes for tricolor quinoa.
Microwave Quinoa takes 8-10 minutes but cooking times might vary based on the brand you are ucing.
Instant Pot Quinoa takes 15-20 minutes to cook with only 1 minute active cooking time.
Rice Cooker Quinoa takes about 25-35 minutes to cook.

How to cook quinoa quickly?

The fastest, quickest and, some may say, most convenient way to make the best quinoa is in the microwave. It takes a total of 8 minutes—6 minutes on high, a quick stir, then another 2 minutes on high. Try this method for a soft and fluffy quinoa every time.

What is quinoa supposed to look like cooked?

When quinoa is cooked, the small grains will become plump, opaque and showcase that quintessential “spiral” or “tail” (this is actually the germ of the grain).

How to flavor quinoa and make it tasty?

If you’re wondering how to season quinoa to make tasty quinoa recipes, look no further than a generous squeeze of lemon juice, drizzle of olive oil and tons of fresh herbs. Check out my detailed post on How to Make Quinoa Taste Good for even more quinoa cooking tips and tricks.

Do you add salt to quinoa when cooking?

Yes. Adding ½ teaspoon of kosher salt for every 1 cup dry quinoa is just the right amount to bring out quinoa’s nutty, earthy flavor without making it taste salty.

How much quinoa per person is ideal?

The ideal quinoa portion size per person is ½ to ¾ cup cooked grains (1 cup dry quinoa yields approximately 3 cups cooked quinoa). In other words, 1 cup of raw quinoa is just the right amount for 4 servings as a side.

How to toast quinoa?

For additional flavor, toast quinoa with a tablespoon of oil (olive oil, coconut oil, avocado oil, grapeseed oil, or even butter) over medium heat for 4-5 minutes prior to cooking.

If you try any of these recipes, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories. Thank you!

Best Quinoa Recipes: Mexican Quinoa

This Mexican Quinoa recipe is one of the most popular quinoa recipes on the blog. It is a versatile dish that you can serve for breakfast with an egg on top or turn it into a 30-minute weeknight dinner with a plant-protein packed nutritious meal.

Course Side Dish

Cuisine Mexican

Diet Vegan

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 346kcal

Author Aysegul Sanford

Ingredients

For The Mexican Quinoa:

1 tablespoon olive oil
1 medium-sized onion chopped
2 small bell peppers chopped (or 2 jalapeno peppers, seeded and chopped)
1 teaspoon ground cumin
½ teaspoon ground coriander
2 cloves garlic peeled and minced
1 cup quinoa rinsed and drained
1 15 oz. can black beans, drained and rinsed
1 cup corn kernels fresh or frozen
1 can diced tomatoes with all their juices (15 oz.)
½ teaspoon kosher salt
¼ teaspoon black pepper
1 cup water or vegetable broth
¼ cup fresh cilantro chopped – plus more as garnish

As Garnish:

1 ripe avocado
2 stalks of scallions chopped
1 lime cut into wedges
Handful of pumpkin seeds optional

Instructions

Heat oil in a 12-inch pan with a lid over medium heat. Add in the onion, peppers, cumin, and coriander. Cook, stirring occasionally, until onions are translucent, 7-8 minutes.
Stir in the garlic and cook for 30 seconds.
Add in the quinoa, black beans, corn kernels, tomatoes, and salt and pepper. Give it a large stir.
Pour in the liquid, put the lid on, and bring it to a boil. Then turn the heat down to low and let it simmer for 20-23 minutes or until all the liquid is absorbed.
Let it sit for 5 minutes or so and fluff with a fork. Right before serving stir in the fresh cilantro.
Spoon the Mexican quinoa into bowls and garnish with fresh cilantro, avocado, and scallions. Serve with wedges of lime.

Video

Notes

A few notes for the best results:

Spices: Do not skip on sautéing ground cumin and coriander at the beginning. They are both oil-soluble spices, which means in order for them to release their flavors they need to interact with oil. If you want to make this recipe spicier, you can swap bell peppers with sliced jalapeños.
Top it off with a dollop of sour cream or Mexican cotija cheese: I wanted to keep this recipe basic and vegan so I just garnished it with avocado slices and some fresh cilantro. However, if you don’t mind it being vegetarian, you can (in true Mexican fashion) top it off with some sour cream or cotija cheese as well.
Want to make this in a pressure cooker instead? Try my Instant Pot Mexican Quinoa recipe.
You can follow the recipe as written and cook your quinoa with the vegetables. Doing so takes about 20-25 minutes. However, if you are short on time and have some leftover cooked quinoa (like I did in the how-to video), you can add that in after the vegetables are cooked. This way you do not have to wait for the quinoa to cook. Once it is warmed throughly your meal will be ready.

Nutrition

The post Best Healthy Quinoa Recipes appeared first on Foolproof Living.

Vegetarian Quinoa Chili Recipe

Aysegul Sanford — Sun, 02 Jan 2022 07:06:00 +0000

This Quinoa Chili recipe is an easy and quick-to-make recipe that is worth adding to the weekly rotation. Similar to my ultimate vegan chili recipe, it is packed with vegetables and superfoods. Ready in about 40 minutes, it is the definition of healthy comfort food. Not to mention, a perfect meal prep option for cold winter months.

Fan of quinoa? Be sure to check out my ultimate guide on how to cook quinoa perfectly, the best quinoa salads, and everyday healthy quinoa recipes collection.

This is a wonderful vegetarian quinoa chili recipe because most of the ingredients are probably already tucked inside your pantry. And rather than using grains as I did in this Vegan Chili, I decided to go with quinoa. This makes this recipe protein-packed, plant-based, gluten-free, and vegan if you don’t include the toppings.

With a few traditional chili spices, a mix of two beans (or three!) instead of one, canned vegetables, and superfood quinoa, you’ll be enjoying this homemade quinoa and black bean chili in no time.

Ingredients:

This vegetable chili with quinoa is made with ingredients you probably already have in your pantry.

You will need vegetable oil, ground cumin, ground coriander, chili powder, onion, jalapeno (seeded), garlic cloves, a combination of black beans and red kidney beans, canned diced tomatoes, tomato sauce, vegetable broth, and kosher salt, and black pepper.

Ingredient Substitutions

Vegetable Oil – I like to start with olive oil, but any light vegetable oil will do, such as avocado or grapeseed oil.
Chili Powder – For time and convenience, I relied on store-bought chili powder, which is a balanced blend of different chili peppers and seasonings. However, if you have the time, homemade chili powder is well worth the effort.
Jalapeno or bell peppers – I like a mild quinoa chili bowl, so I removed the ribs and seeds from the jalapeno pepper prior to chopping (this is where most of the heat lies). Feel free to leave in the seeds and ribs for a spicy chili. And if you are not a fan of jalapenos you can always use sweet bell peppers or any other green pepper of your choice instead.
Alternatively, you can also use a can of green chiles.
Quinoa – Quinoa, technically a seed, not a grain, is the perfect addition since it cooks in the same amount of time as it takes to simmer the chili. These tiny seeds are packed with protein, vitamins and minerals to give this easy vegetarian chile a hearty (no pun intended!) nutrient boost.
Corn – You can use any variety of corn you have on hand – fresh, canned or frozen. If using canned corn, just like the beans, make sure to rinse and drain to wash away the excess salt and starch. If using frozen corn, there is no need to thaw.

Optional Toppings:

These toppings are only suggestions and, of course, optional. If you are following a Vegan diet or want a straightforward chili, simply omit them.

Sour Cream – Full-fat sour cream or creme fraiche tones down the heat and is a satisfying, creamy addition. Omit if you want to make this a vegan quinoa chili recipe.
Shredded Cheese – I really enjoy shredded cheddar cheese, Monterey jack or pepper jack, but any of your favorite Mexican cheese will do. Omit for the vegan option.
Avocado – Cubed or sliced, the choice is up to you!
Radishes – Fresh and peppery, radishes add a beautiful pop of color, too!
Fresh Cilantro – Fresh, green and classic, chili wouldn’t be chili without a final sprinkle of this delicate herb.
Tortilla Chips – Add a little crunch and treat yourself with a few tortilla chips as a topping or on the side.

How to make Quinoa Chili?

This one-pot vegetarian chili comes together in a few easy steps. Simply:

Bloom the spices. In a heavy bottom pot (such as a Dutch oven) over medium heat, add the olive oil and heat for 1-2 minutes. Add the cumin, coriander and chili powder and cook, stirring constantly, for 1 minute. This helps bloom the spices and release their natural oils.
Sweat the aromatics. Stir in the chopped onion, jalapeno and a pinch of salt (to help release the natural juices). Cook until translucent over medium-high heat, about 5-7 minutes. Then add the garlic and cook, stirring constantly, for 30 seconds.
Add the vegetables and quinoa. Stir in the remaining ingredients – now-drained and rinsed beans, diced tomatoes and their juices, tomato sauce, quinoa, corn, and vegetable stock or water. Give it a gentle stir.
Bring to boil, then reduce to simmer. Increase the heat to medium-high, put the lid on and bring it to a boil. This should take 8-10 minutes. Season with salt and pepper, then reduce to simmer for 10-15 minutes, stirring occasionally.
Top and serve! Ladle the quinoa chili into serving bowls and top with any of your favorite chili toppings, such as sour cream, shredded cheese, avocado, jalapenos, radishes and cilantro!

How to store leftovers & freeze?

For best results, store the leftovers for black bean quinoa chili in an airtight container in the fridge for up to 5 days. This chili recipe actually tastes better throughout the week as the ingredients have a chance to marry together.

It also makes a wonderful make-ahead meal for meal prep. Simply ladle into 4-5 individual containers for a quick, high protein lunch to enjoy during the week.

The best part of this easy vegetarian quinoa chili is that it is perfect for freezing. I usually make a big batch and save some for those evenings when I do not feel like cooking.

Here are two ways you can freeze this soup:

Place in an airtight container, seal tight, label, date, and store in the freezer for up to 3 months. These freezer-friendly meal prep containers (affiliate link) are perfect for freezing soups and chilis.
Place in 2 plastic freezer storage bags, push out all the air, seal tight, label, date and lay flat in the freezer for up to 3 months. This helps to save a bit of space and gives you the option to defrost half, rather than the full batch, if only serving a few lucky eaters.

For both options, defrost overnight in the fridge. The next day, when ready to reheat, transfer to a large pot, bring to boil over medium heat while stirring occasionally, then reduce to a simmer and serve warm with freshly prepared toppings!

Variations:

Need a little bit more inspiration? I’ve got you, my friend!

Try making this simple quinoa chili with any of the following variations:

With Sweet Potatoes: Replace the corn with an equal amount of washed, peeled and ½ inch diced sweet potatoes.
With Three Beans: Replace one can of black beans with one can of white beans, such as cannellini Navy, or pinto beans.
With An Added Dose of Greens: Add 2-3 cups fresh baby greens, such as spinach or kale, at the very end. The heat from the chili will simply wilt the greens and lock in their bright green color.

If you are not much of a chili person, but still prefer a hearty quinoa meal be sure to check out my protein-packed quinoa vegetable stew for a filling and healthy dinner.

Additionally, if you are a fan of serving your chili with homemade cornbread, try these savory cornbread muffins. Packed with scallions and cheddar, they’d be so good with this quinoa chili recipe.

Slow cooker cooking instructions:

If you’d rather make this easy vegetarian chili recipe in your crock pot you can easily do so. Slow Cooker Quinoa Chili is just as easy to make.

Simply place all the ingredients in the bowl of your slow cooker, give them a good mix, and cook in low heat setting for 4-5 hours or high heat setting for 3-4 hours.

Instant pot cooking instructions:

Love the ease and convenience of your pressure cooker? Well, you are not alone. This protein-packed quinoa chili with beans is a great soup you can make in your Instant Pot.

To cook it in your Instant Pot:

Turn on the sautee function in your pressure cooker. Add in the oil. When it is warm, add all the spices, onion, and jalapeno in and saute for 2-3 minutes. Next, mix in the minced garlic and cook for 30 seconds or so.
Add in the beans, diced tomatoes, tomato sauce, quinoa, corn, vegetable stock, and salt and pepper. Stir until everything is combined.
Put the lid on, press the manual button and set it to cook for 10 minutes on high pressure setting.
Natural release for 10 minutes. Release the rest of the pressure by turning on the venting setting. And serve!

FAQs

Can you freeze quinoa chili?

Yes, you can. To do so, bring it to room temperature, place it in a freezer-friendly airtight container, seal tight, label, date, and store in the freezer for up to 3 months.

How to make quinoa chili in slow cooker?

Place all the ingredients of this quinoa chili in the bowl of your slow cooker, give them a stir, and cook in low heat setting for 4-5 hours or high heat setting for 3-4 hours.

Is quinoa good in chili?

Absolutely! With a quick cooking time and its high protein content, quinoa is not only a filling but also a healthy option to add to your chili recipes.

More vegan quinoa recipes you might like:

Want more chili recipes? I’ve got you covered:

Turkey Pumpkin Chili with Quinoa
Easy Chicken Chili Recipe
Healthy Chicken Chili with White Beans
Three Bean Turkey Chili
Vegan Chocolate Chili
Need more inspiration? Check out our archive for more easy soup recipes

If you try this Quinoa Chili recipe or any other chili recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Quinoa Chili Recipe

The best ever Quinoa chili recipe! This protein and veggie-packed quinoa chili with beans is gluten-free, healthy, filling, and perfect for a weeknight dinner. Make a big batch, serve it all right away or freeze some for later.

Course Soup

Cuisine Mexican

Diet Vegetarian

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 259kcal

Author Aysegul Sanford

Ingredients

1 tablespoon vegetable oil
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons chili powder
1 medium-size onion chopped (approximately 1 cup)
1 medium-size jalapeno seeded and chopped
2 cloves of garlic minced
2 15 oz. cans black beans, drained and rinsed
1 15 oz. cans red kidney beans, drained and rinsed
1 28 oz. can diced tomatoes
1 15 oz. can tomato sauce
⅔ cup uncooked quinoa rinsed thoroughly
1 ½ cups corn kernels fresh, canned or frozen
2 cups vegetable stock or water
1 teaspoon kosher salt
½ teaspoon ground black pepper

Toppings (Optional)

1 ripened avocado cut into small cubes
1/2 cup shredded cheddar cheese
1/2 cup red onion chopped
4 tablespoons sour cream
1/4 cup thinly sliced radishes

Instructions

Stove top instructions:

Heat olive oil in a heavy bottom pot over medium heat. Add in cumin, coriander, and chili powder and cook, stirring constantly, for 1 minute.
Stir in the onion and jalapeno. Cook until translucent, 5-7 minutes.
Add in the garlic and cook, stirring constantly, for 30 seconds.
Add in both beans, diced tomatoes, tomato sauce, quinoa, and corn.
Pour in the vegetable stock. Give it a gentle mix.
Turn the heat up to medium-high, put the lid on and bring it to a boil. This should take 8-10 minutes.
Turn down the heat down to low and let it simmer for 10-15 minutes. Give a stir a few times during the cooking process.
Garnish with your favorite toppings like avocados, radishes, cilantro, and sliced jalapenos.

Slow Cooker Instructions:

Place all the ingredients in the bowl of your slow cooker, and give them a good mix.
Cook in low heat setting for 4-5 hours or high heat setting for 3-4 hours.

Instant Pot Instructions:

Turn on the sautee function in your pressure cooker. Add in the oil. When it is warm, add all the spices, onion, and jalapeno in and saute for 2-3 minutes.
Next, mix in the minced garlic and cook for 30 seconds or so.
Add in the beans, diced tomatoes, tomato sauce, quinoa, corn, vegetable stock, and salt and pepper. Stir until everything is combined.
Put the lid on, press the manual button and set it to cook for 10 minutes on high heat setting.
Natural release for 10 minutes. Release the rest of the pressure by turning on the venting setting. And serve!

Notes

Storage instructions: Store leftovers in an airtight container in the fridge for up to 5 days. This chili recipe actually tastes better throughout the week as the ingredients have a chance to marry together.
Freezing Instructions: Place in an airtight container, seal tight, label, date, and store in the freezer for up to 3 months.
Thawing Instructions: Defrost overnight in the fridge. The next day, when ready to reheat, transfer to a large pot, bring to boil over medium heat while stirring occasionally, then reduce to a simmer and serve warm with freshly prepared toppings!

Nutrition

The post Vegetarian Quinoa Chili Recipe appeared first on Foolproof Living.

Vegan Chocolate Chili

Aysegul Sanford — Tue, 28 Dec 2021 06:40:00 +0000

Why Should You Try This Recipe?

Similar to my reader’s favorite recipes, vegan chili and quinoa chili, this chili recipe is packed with wholesome ingredients that are also filling. Based on my chocolate turkey chili, this recipe is a keeper. Here are a few reasons why:

One-pot cold weather goodness: It comes together in one big pot in under 45 minutes from start to finish.This is a great recipe when you want to put a healthy dinner on the table on a cold winter night.
Packed with superfoods: I am talking about cocoa powder, dark chocolate, black beans, and sweet potatoes. All of which are wholesome pantry staples.
No meat chili with “meaty-texture”: While there is no meat in this recipe, you will not miss the meaty texture thanks to Hodo’s Adobo Mexican Crumbles. Used in place of meat, they offer a similar meaty texture. Made from organic, high quality soybeans, they are Gluten-free, vegan, and certified USDA organic.

Ingredients

To make this spicy vegan chocolate chili recipe you will need olive oil, onion, jalapenos (or bell peppers), chili powder, cumin, coriander, Hodo’s Adobo Mexican crumbles, garlic, unsweetened cocoa powder, unsweetened chocolate, sweet potatoes, black beans, diced tomatoes, vegetable broth, maple syrup, kosher salt, and black pepper.

In terms of topping, I opted for pumpkin seeds, avocado, fresh lime juice, and a drizzle of maple syrup. I also added Hodo Adobo Mexican Crumbles, which made it even more flavorful, filling, and hearty. However, as it is with any chili recipe, you can use whatever toppings you have on hand.

Detailed Notes on Ingredients & Substitutions:

Peppers: I used seeded jalapenos, but a small bell pepper would also work in this recipe.
Chocolate: Be sure to use unsweetened baking chocolate and unsweetened cocoa powder. The chocolate/cocoa powder addition is to add in a layer of mole-like flavor instead of making it sweet. If you can get your hands on it, you can also use Mexican spicy chocolate.
Beans: I used black beans, but you can also use kidney beans (or any other beans you have on hand) as well.
Maple Syrup & Sweet Potatoes: Most vegetarian chili recipes with dark chocolate use a small amount of brown sugar to offset the bitter taste of chocolate and cocoa powder. In my version, I opted for heartier sweet potatoes and a drizzle of maple syrup at the end.

How To Make It?

The process of making this chocolate chili has 4 folds:

Saute vegetables and spices: Heat oil in a Dutch oven over medium heat. Add onion, peppers, chili powder, ground cumin, and ground coriander. Cook, stirring occasionally, for 5-6 minutes or until onions are translucent.
Add in the Hodo’s Mexican crumbles and saute, breaking it into smaller chunks, for 3-4 minutes.
Place the remaining ingredients into the pot including the vegetable broth. Give it a stir, put the lid on, bring to a boil, turn the heat down to medium-low and simmer for 20-25 minutes or until the sweet potatoes are fully cooked.
Cook the crumbles: If using, five minutes before you are ready to serve, prepare the Hodo Adobo Mexican Crumbles. Heat oil in a large skillet over medium heat. Remove the crumbles from its packaging and saute, breaking it with a wooden spoon, for 3-4 minutes until it is fully crumbled and cooked.
Serve: Ladle the chili into bowls. Top each serving with Hodo’s Adobo Mexican Crumbles, avocado cubes, pumpkin seeds, and chopped fresh cilantro. Right before serving, drizzle with a tablespoon of maple syrup and serve with wedges of lime.

Expert Notes:

Take your time to bloom the spices: While it may sound like an extra step, taking the time to saute the oil-soluble spices like ground cumin and coriander will help you build flavors, especially in a chili recipe like this one.
Optional: Using the Hodo’s Mexican crumbles as a topping is optional but I love that it offers a nice spicy kick as a topping.

How To Store, Freeze & Thaw?

As is the case with other chili recipes, this chili tastes better the next day and freezes well. Here is how I store and freeze it:

Storage: Bring the chili to room temperature, place in an airtight container, and store in the fridge for up to 4 days.
Freeze: Bring the chili to room temperature, place in an airtight container, and store in the freezer upto a month.
Thaw: To thaw, remove from the fridge and thaw in the fridge overnight. Place the chili in a saucepan to warm thoroughly. If it is too thick, add in a quarter cup of water.

With the cold winter days ahead of us, I hope you give this easy-to-make and healthy chili recipe a try. And next time you visit your local Whole Foods, be sure to check out Hodo’s Adobo Mexican Crumbles to use in this vegan chocolate chili or any of your other favorite chili recipes.

Other Chili Recipes You Might Like

If you try this Vegan Chocolate Chili recipe or any other chili recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Vegan Chocolate Chili Recipe

A vegan chocolate chili recipe that comes together in one bowl in under an hour from start to finish. It is the perfect balance of spicy, sweet and savory with a hint of mole-like chocolate flavor.

Course Soup

Cuisine American Vegan

Diet Vegan

Prep Time 20

Cook Time 30

Total Time 50

Servings Servings

Calories 359kcal

Author Aysegul Sanford

Ingredients

1 tablespoon vegetable oil
1 large onion chopped ~ approximately 1 cup
2 jalapenos seeded and chopped (A medium-sized bell pepper would also work)
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 package of Hodo Adobo Mexican Crumbles
2 cloves garlic minced
2 tablespoons unsweetened cocoa powder
2 oz. unsweetened chocolate roughly chopped
1 large or 2 medium sweet potatoes, peeled and cut into 1-inch cubes
2 15 oz. cans of black beans, drained and rinsed
1 28 oz. can of diced tomatoes with their juices
2 cups of vegetable broth
1 teaspoon kosher salt
½ teaspoon black pepper
½ cup fresh cilantro roughly chopped – (Optional) plus more as garnish

Toppings

1 tablespoon of vegetable oil
1 package of Hodo Adobo Mexican Crumbles
¼ cup pumpkin seeds – optional
1 ripe avocado cut into cubes
1 lime cut into wedges
Maple syrup – optional

Instructions

Heat oil in a Dutch oven over medium heat. Add onion, peppers, chili powder, ground cumin, and ground coriander. Cook, stirring occasionally, for 5-6 minutes or until onions are translucent.
Add in the Hodo’s Mexican crumbles and saute for 3-4 minutes.
Place the remaining ingredients garlic, cocoa powder, chocolate, sweet potatoes, black beans, tomatoes, vegetable broth and salt and pepper. Give it a stir, put the lid on, bring to a boil, turn the heat down to medium-low and simmer for 20-25 minutes or until the sweet potatoes are fully cooked.
Cook the crumbles: If you are also using the crumbles as a topping, five minutes before you are ready to serve, prepare and sautee the Hodo Adobo Mexican Crumbles seperately. Heat oil in a large skillet over medium heat. Remove the crumbles from its packaging and saute, breaking it with a wooden spoon, for 3-4 minutes until it is fully crumbled and cooked.
Serve: Ladle the chili into bowls. Top each serving with Hodo’s Adobo Mexican Crumbles, avocado cubes, pumpkin seeds, and chopped fresh cilantro. Right before serving, drizzle with a tablespoon of maple syrup and serve with wedges of lime.

Notes

Storage: Bring the chili to room temperature, place in an airtight container, and store in the fridge for up to 4 days.
Freeze: Bring the chili to room temperature, place in an airtight container, and store in the freezer up to a month.
Thaw: To thaw, remove from the fridge and thaw in the fridge overnight. Place the chili in a saucepan to warm thoroughly. If it is too thick, add in a quarter cup of water.

Nutrition

The post Vegan Chocolate Chili appeared first on Foolproof Living.

Butternut Squash Thai Curry Soup

Aysegul Sanford — Thu, 09 Dec 2021 17:08:06 +0000

Why Should You Make This Recipe?

Fragrant, flavorful, and photogenic, this butternut squash red curry has everything. You’ll adore the authentic flavors and nutritious ingredients of this delectable Thai food.

You only need nutrient-packed ingredients and a single pot to make this healthy, heartwarming dish. No one can resist this Thai squash curry’s zesty ginger, warm red curry paste, and sweet coconut. Plus, it is vegan and gluten-free so it works for most everyone.
Avid meal-preppers will love how well this dish keeps in storage. Not only can this soup be frozen for up to a month, but the irresistible Thai flavors also develop while they sit.
Serve it as a soup or as a curry – You can take this basic squash curry recipe and serve it either a curried soup or more of a curry dish using the same ingredients and a single measurement change.

Ingredients

To put together your Thai butternut squash curry soup, you’ll need the following: vegetable oil, onion, fresh ginger, garlic, red curry paste, cubed butternut squash, red lentils, kosher salt, black pepper, vegetable broth, full-fat coconut milk, and Sriracha sauce.

You can also choose to add cilantro, lime juice, and sliced onion for garnish.

Notes on Ingredients & Substitutions

Oil: Though I use extra virgin olive oil in this recipe, any vegetable oil will work, from coconut oil to avocado oil and beyond. An equal amount of ghee would also work.
Thai Red Curry Paste: I used Thai Kitchen’s Gluten-Free Red Curry Paste (affiliate link) when making my butternut squash curry sauce. However, you can use any red Thai curry paste you prefer, including a homemade version.
Unsweetened Coconut Milk: I use full-fat coconut milk for this soup’s thick, creamy flavor. However, you can use lite coconut milk as well. If you’re not looking for a vegan option, you can also use heavy cream.
Vegetable Broth: Want to give your Thai squash curry recipe extra savory flavor? Swap out your vegetable broth for chicken broth for a little extra kick. You can even make homemade chicken stock using my fan-favorite recipe.
Sriracha: Made with chili peppers, Sriracha (affiliate link) gives this Thai butternut squash soup its savory spice. Omit the sauce for a milder, kid-friendly version of this spicy curry.
Cilantro: The cilantro used in this curried squash soup with coconut milk is optional. If you’re not a fan of this herb, you can either swap it out for parsley or omit it entirely.

How to Make Squash Curry

Whether you want to know how to prepare butternut squash for curry, how to cut butternut squash, or how long to simmer your soup, you’ll find all you need in these easy instructions.

Saute the aromatics: Heat oil over medium heat in a large Dutch oven. Then, add the onion, ginger, and garlic, and stir frequently. Once the onion is translucent (3-4 minutes), add the red curry paste and cook for another minute.
Add the rest of the ingredients: Add the butternut squash, red lentils, salt, black pepper, and vegetable stock to the red curry sauce, and turn the heat to medium-high.
Simmer the soup: Once the mixture boils, reduce it to medium-low heat, and let the soup simmer until the squash cubes are cooked (20-25 minutes). Don’t forget to stir every so often. Insert a knife into a squash cube to check if the soup is finished. The curry is done when the knife goes in and comes out easily.
Blend the Thai red curry with butternut squash: Remove the soup from the heat. Then, use an immersion blender to blend the soup until it reaches the desired consistency, whether chunky or smooth.

Add the milk and hot sauce: Stir the coconut milk and Sriracha into the blended curry. Once thoroughly mixed, taste the soup to see if more seasoning is needed.
Garnish and serve: If desired, garnish each bowl with fresh cilantro and sliced red onion, and serve with lime wedges.

How to Store, Freeze, and Thaw

Whether you’re looking for easy weeknight meal prep or a dish you can save for weeks, this coconut curry butternut squash soup is just what you need. Busy weeknights, meet delicious leftovers.

Storage: When storing your soup, first let it reach room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
Freeze: To freeze this dish, let it reach room temperature and then put it into an airtight container. Once in the freezer, this butternut curry will stay fresh for up to 1 month.
Thaw: When ready to eat, let your Thai red curry with butternut squash thaw in the fridge overnight. Then, reheat the soup on the stove to your desired temperature.

What to Serve With This Recipe?

One of the best things about soup is how many sides you can serve with it! Packed with hearty carbs and mellow flavors, you’ll round out any meal plan with these easy sides.

Jasmine rice: If you’re wondering what to serve with curried butternut squash soup, one of my go-to’s is jasmine rice. Light and fragrant, this side will take your white rice game to the next level.
Crusty bread: Hearty, tender, and always satisfying, artisanal bread is just what your curried butternut squash soup needs. You can even use my No Knead Bread for a stress-free, 4-ingredient loaf.
Naan bread: A classic Indian side, naan bread is just the dish to serve alongside your Thai red curry with butternut squash. This oven-baked flatbread is as soft as it is tasty.
Sweet potato biscuits: Nothing tastes better with red curry squash than sweet potatoes! These fluffy and flaky biscuits are a great recipe to balance the spicy flavors of this red curry recipe.
Almond flour biscuits: In just 25 minutes, you can have these low-carb, gluten-free biscuits on your dinner table. Plus, this simple side only uses five simple ingredients.

Variations

There’s no reason not to make this versatile recipe just the way you like it. Whether you add a protein, omit an herb, or adjust its thickness, this butternut curry soup is guaranteed to satisfy.

Make it a Curry: Though this soup calls for 5 cups of vegetable broth, you can make it thicker and more curry-like by using 3-4 cups instead. That way, this dish will be easier to serve alongside sides like rice and naan.
Thai Kabocha Squash Soup: Give your nutty soup a tantalizing sweetness by swapping your squash. Just replace your butternut squash with an equal amount of cubed kabocha. And if you have some leftover Kabocha, be sure to try my Kabocha Squash Soup recipe as well.
Chicken Butternut Squash Curry Soup: Meat lovers don’t have to miss out on this Thai cuisine. Pack this dish with extra protein by adding a cup of cooked, shredded chicken. You can even use my super simple Bone-In Chicken Breast Recipe!
Roasted Curried Butternut Squash Soup: If you have any leftover roasted butternut squash cubes or air-fried butternut squash cubes — from making Ina Garten’s Butternut Squash Salad or Ottolenghi’s Butternut Squash Salad —you can use them in this recipe. Cut your cooking time in half with this easy leftover solution.
Butternut Squash Curry With Spinach: Did someone say “superfood”? Turn this vegan soup into a nutrient-packed power-meal by adding 3 cups of baby spinach.

Liren’s Meat to the Side

This delicious butternut squash curry recipe comes from my friend Liren’s cookbook, Meat to The Side. If you do not know her, she is the blogger behind one of my favorite food blogs, Kitchen Confidante.

The idea with this book is to look at meat as the side dish and fill your plate with wholesome and nutritious “sides” but make them the main dish instead of meat. She calls it “A Plant Forward Guide to Bringing Balance to Your Plate.”

Similar to this red squash curry soup, Liren’s book offers doable recipes made with everyday ingredients you probably have in your pantry. If you are a fan of my blog, recipes, and the way I cook, I think you would truly enjoy this book.

More Soup and Curry Recipes You Might Like:

If you enjoyed this vegan butternut squash curry recipe, you’ll fall head over heels for these delicious dishes. Creamy, nutritious, and bursting with rich flavors, these curries, and curry-like soups can’t be beaten.

Alison Roman’s Spiced Chickpea Stew
Spicy Curry with Chicken
Tomato Curry Soup
Slow Cooker Thai Beef Curry
Sweet Potato Soup
Red Lentil Soup
Can’t get enough? Check out all our Asian recipes.

If you try this Butternut Squash Thai Curry Soup recipe or any other Asian recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Butternut Squash Thai Curry Soup Recipe

This Butternut Squash Thai Curry Soup recipe is vegan, light, creamy, and easy to make. It comes together in one pot and it is perfect for a weeknight meal or your weekly meal prep.

Course Soup

Cuisine Thai Cuisine

Diet Vegan

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 208kcal

Author Aysegul Sanford

Ingredients

2 tablespoons vegetable oil
1 medium onion chopped (about a cup)
1 teaspoon fresh ginger grated
2 cloves garlic minced
1 tablespoon red curry paste
4 cups cubed butternut squash from one medium sized butternut squash
1 cup red lentils
1 teaspoon kosher salt
½ teaspoon ground black pepper
5 cups vegetable broth
½ cup full fat coconut milk
1 teaspoon Sriracha sauce plus more as garnish
½ cup cilantro chopped
Lime wedges & sliced red onion as garnish – Optional

Instructions

Heat olive oil in a large Dutch oven over medium heat. Add onion, ginger, and garlic. Cook, stirring frequently, until onion is translucent, 3-4 minutes. Stir in the red curry paste and cook for another minute.
Add cubed butternut squash, red lentils, salt, black pepper, and vegetable stock. Bring it to a boil over medium-high heat, turn it down to medium-low, and let it simmer (stirring occasionally) for 20-25 minutes or until the squash cubes are cooked. You can check doneness by inserting a knife in one of the cubes. If it comes in and out easily, it should be cooked.
Off the heat, using an immersion blender blend the soup until it reaches your desired consistency. You can either blend it until smooth or live it chunky like I did.
Stir in the coconut milk and Sriracha. Give it a taste and add more seasoning if necessary.
Garnish with cilantro and sliced red onion if preferred. Serve with lime wedges.

Notes

Recipe reprinted with permission from Meat to the Side by Liren Baker (Victory Belt Publishing, 2021).
Make it a Curry: Though this soup calls for 5 cups of vegetable broth, you can make it thicker and more curry-like by using 3-4 cups instead. That way, this dish will be easier to serve alongside sides like rice and naan.
Storage: When storing your soup, first let it reach room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
Freeze: To freeze this dish, let it reach room temperature and then put it into an airtight container. Once in the freezer, this butternut curry will stay fresh for up to 1 month.
Thaw: When ready to eat, let your Thai red curry with butternut squash thaw in the fridge overnight. Then, reheat the soup on the stove to your desired temperature.

Nutrition

The post Butternut Squash Thai Curry Soup appeared first on Foolproof Living.

How To Roast Butternut Squash Cubes

Aysegul Sanford — Wed, 17 Nov 2021 03:05:36 +0000

This post is a sequel to the series I am writing on basic how-to posts on butternut squash. If you need a refresher, be sure to check out my detailed instructions on How to Cut Butternut Squash, How to Roast Whole Butternut Squash, and How to Cook Butternut Squash Cubes in the Air Fryer.

I think we can all agree a plate of roasted butternut squash cubes is one of the easiest side dishes you can serve during the fall. Plus, cooking butternut squash doesn’t require a lot of time and effort, making it an ideal candidate for easy recipes.

Whether you are looking for a nutritious side dish for your Thanksgiving menu, to embrace this seasonal vegetable, or to meal prep a healthy, hearty lunch using oven-roasted butternut squash, this straightforward recipe is a good one to add to your collection of fall recipes.

Ingredients

This easy roasted butternut squash recipe only requires four simple ingredients! All you need is one medium (approximately 3 pounds) fresh butternut squash, a little olive oil (or any other vegetable oil like avocado oil), kosher salt (or sea salt), and black pepper.

What Spices To Add To Butternut Squash

These spice rack staples will come in handy if you need ideas for seasoning for diced butternut squash. Below are some of my favorite spices I use when I am roasting butternut squash cubes. Feel free to mix and match to make it work for your recipe:

Ground Cumin
Ground Coriander
Pinch of Cayenne Pepper
Chili Powder
Curry Powder
Italian Seasoning

How To Bake Butternut Squash Cubes

These simple steps will teach you how to roast butternut squash cubes in the oven. To do so simply:

Cut up the butternut squash: Following my easy method, peel and cut butternut squash into cubes. I recommend cutting them in a uniform size as much as possible to ensure even roasting. I like mine to be 1-inch cubes but you can make them slightly larger or smaller to make it work for your recipe.
Preheat the oven: Adjust your oven rack to the middle position. Preheat your oven to 425 degrees F.

Add Seasoning: Add the butternut squash cubes to the sheet pan and spread them out in a single layer. Lightly drizzle the cubed butternut squash with olive oil and sprinkle evenly with kosher (or sea salt) and ground black pepper.
Toss the Squash: Using your hands, a spoon, or a spatula, toss the butternut squash around the baking sheet until it is thoroughly coated with olive oil, salt, and pepper.
Bake: Bake for 30-35 minutes, stirring halfway through, until the edges of the squash cubes are lightly browned or until a knife can easily be inserted.
Serve: Transfer to a serving dish and/or use it in your recipe.

What Temperature And How Long To Roast Butternut Squash Cubes?

The amount of time to roast butternut squash is determined by the size of your butternut squash cubes, as well as the preferred temperature setting.

The good news is that you can roast butternut squash cubes at various temperatures. I usually prefer a high temperature, 425 degrees F., oven and bake them for 30-35 minutes. However, you can bake them in lower temperatures as well. Below, I am sharing how long to roast butternut squash cubes at 375 degrees and 400 degrees as well.

However, regardless of the temperature, you are using, I highly recommend checking them after 30 minutes to ensure even roasting.

375 Degrees F / 40-45 minutes
400 Degrees F / 35-40 minutes
425 Degrees F / 30-35 minutes (preferred method)

How To Roast Frozen Butternut Squash?

Purchasing frozen butternut squash cubes is a great alternative to fresh butternut squash. It will save you time on preparing and cutting, especially if you think cutting a whole butternut squash is a daunting task.

Here are the steps to make roasted frozen butternut squash:

Break up the frozen butternut squash chunks: It is essential to take a moment and break up the frozen butternut squash chunks with your hands. This way, you can easily spread them on the baking sheet and, as a result, get evenly roasted butternut squash cubes in the end.
Preheat Sheet Pan: While it may come as an extra step, preheating the sheet pan in the oven before adding the frozen butternut squash cubes helps jump-start the roasting process. Because as soon as you place them in a hot baking sheet, the ice on the squash starts to melt, leading to crispier and perfectly roasted diced butternut squash faster.
Seasoning and Baking: When ready to roast, place the frozen butternut squash cubes in a large bowl. Drizzle with olive oil and sprinkle it with kosher salt and ground black pepper. Give them a toss and carefully spread them onto the hot sheet pan in an even layer. Bake at 450 Degrees F for 20-30 minutes or until they turn light golden brown on the edges.

Seasoning For Butternut Squash

People often ask, what is the best seasoning for butternut squash. And truthfully, there are so many delicious ways to season this versatile vegetable, and you can’t go wrong with any of them. Below, you will find some of my favorite way to season butternut squash:

Cinnamon Roasted Butternut Squash with Maple Syrup or Brown Sugar: If you are looking to serve the perfect side dish at your Thanksgiving feast this year, consider flavoring it with ground cinnamon and maple syrup (or butternut squash). The natural sweetness of the butternut squash pairs nicely with the earthy flavors of cinnamon and gets even more caramelized thanks to the addition of maple syrup.
Roasted Butternut Squash with Rosemary: If you wonder what to put on butternut squash for a fall-inspired side dish, try Roasted Butternut Squash with Rosemary. You can use both fresh or dried rosemary for a subtle hint with every bite.
Herb Roasted Butternut Squash With Garlic: Garlic and herbs are a classic duo that tastes delicious when combined with butternut squash’s creamy, slightly nutty flavor. You can pair a couple of garlic cloves (minced) with any of your favorite fresh herbs, like fresh thyme, parsley, and any savory seasonings that you have on hand. The addition of garlic and fresh herbs makes for a hearty side dish that you can serve with any meal.
Nuts and Seeds: For a bit of crunch with every bite, consider adding nuts and seeds of your choice on top of your prepared butternut squash. Sprinkling with pumpkin seeds, chopped walnuts, or pecans is a great way to get extra nutrients while elevating the texture of your dish.

How To Serve Butternut Squash Cubes? Baked Butternut Squash Recipes You Should Try:

Now that we covered how to roast butternut squash cubes, it is time to decide what to do with them. Here are some of my favorite ways to serve and a few healthy butternut squash recipes from the archives:

As A Side Dish By Itself: Because butternut squash carries so much flavor, it’s one of my favorite side dishes to serve. Serve next to any of your favorite chicken or meat recipes for a well-balanced, hearty meal.
Butternut Squash Soup: Roasted butternut squash creates a great base for an elevated Butternut Squash Soup. It is the ultimate heartwarming comfort food to serve on a chilly evening.
Mash It Up: Butternut squash is an excellent alternative to sweet potatoes or even regular potatoes. Substitute butternut squash in for a sweet, slightly nutty mash that is great to serve as a side dish.
Add to Salads: Butternut squash can be a hearty, filling addition to your favorite salads or great for meal prepping. Some of my favorite healthy butternut squash recipes are this Barefoot Contessa’s Roasted Butternut Squash Salad, this Roasted Butternut Squash Quinoa Salad, and this Ottolenghi’s Butternut Squash Salad. They are all easy to make, packed with fall flavors, and festive enough to add to your holiday menu.
Add to Basic Whole Grain Dishes: Basic whole grains dishes like wild rice, bulgur pilaf, quinoa or even black rice compliment roasted butternut squash cubes very well! Fill up a bowl with your whole grain of choice, your butternut squash cubes, and your favorite toppings for a filling and nutritious dish, great for a weeknight dinner or weekly meal prep!
Incorporate into your favorite Pasta, Curry, Pizza, Taco recipes: Butternut squash is a great addition to any of your favorite taco, pizza, pasta, or curry recipes (like this Thai Butternut Squash Curry recipe.) I even have a recipe for Goat Cheese and Butternut Squash Bruschetta that you can make with leftover roasted squash cubes.

What Meat Pairs Well With Butternut Squash

Whole Roasted Chicken: Delicious enough to serve at your next dinner party and casual enough for a weekday dinner, this Whole Roasted Chicken is one of my go-to dishes to serve with roasted butternut squash.
Roasted Turkey: Baked butternut squash cubes as a side dish pair nicely with turkey for your Thanksgiving menu.
Roasted Bone In Chicken: Butternut squash is the perfect creamy compliment to serve alongside a juice, tender Baked Bone-In Chicken Breasts.
Ham or Pork: Butternut squash is sure to be a fan favorite Christmas side dish to serve alongside your traditional ham recipe. Or if you are serving on a Tuesday night, try it with Baked Pork Chops.
Prime Rib: If you are serving prime rib at a special gathering or holiday dinner this year, butternut squash is a great go-to simple side dish to serve alongside your prime rib!

How To Make Ahead and Store

Make-Ahead: You can cut your butternut squash into cubes up to four days in advance and store them in an airtight container in the fridge. I don’t suggest leaving for more than four days as the squash will begin to lose its nutrients.
Making it on Thanksgiving Day? If you are serving this simple roasted butternut squash as a side dish this Thanksgiving, you can make it ahead and warm it up right before the serving. To do so:
1. Prepare and roast butternut squash cubes a day before as directed in the recipe. Bring them to room temperature and place them carefully in an airtight container. If you have it, place them in an ovenproof casserole dish with a tight lid so that you can reheat it the next day in the same dish (fewer dishes to clean). Store it in the fridge.
2. Thirty minutes before you are ready to reheat, take them out of the fridge and let them sit on the counter. I usually time it so that I have them ready to go in the oven as soon as I take my turkey out of the oven to rest.
3. Adjust the oven temperature to 300 degrees F. Place the ovenproof dish in the oven and bake until warmed thoroughly 10-15 minutes. Alternatively, you can place them on a parchment paper-lined baking sheet in a single layer and reheat it that way.

Storage: You can store roasted butternut squash in an airtight container for up to three days in the refrigerator. Allow the butternut squash to come to room temperature before transferring to the refrigerator.
Freezing: To freeze butternut squash cubes, arrange the butternut squash on a parchment lined sheet pan in a single layer. Do not let the cubes overlap. Freeze for 2-3 hours or until completely frozen. You can then transfer the cubes into an airtight container or freezer bag and freeze them for up to three months.

Expert tips for perfect results

The roasting time might differ depending on the size of the butternut squash cubes: The times that are listed in the recipe below are for 1-inch cubes. If yours are larger or smaller, be aware that the bake time might be a bit longer or shorter.
Keep an eye on it after the first 30 minutes: Whether you bake cubed butternut squash at 375, 400, or 425 degrees F, I recommend giving a toss at least once and checking it for doneness after the first 30 minutes.
Do not overcrowd the pan: If your squash is large and you have a lot of squash, break it into two sheet pans. You can roast them simultaneously but be sure to rotate and flip them halfway through the baking process to ensure even baking.
Should I use parchement paper? After reading this article on Food52, I decided to no longer use parchement paper when roasting vegetables. It is definetly a personal prefence, but as a big fan of the roasted caramelized flavors, I am okay with having to deal with cleaning the sheet pan later on.

FAQs:

What is butternut squash?

Butternut squash is a type of winter squash that is harvested on a vine. It is grown during the summer months and harvested in the fall. It has a sweet earthy and nutty taste with high levels of fiber, vitamin A and vitamin C, magnesium, and potassium.

Do I need to peel butternut squash before baking?

Although you can bake butternut squash cubes without peeling, the peel gives a very bitter taste so I would not recommend it.

How do you know when butternut squash is fully cooked?

Your butternut squash is fully cooked when you can insert a knife into the squash and it comes out easily.

If you enjoyed this article on How To Roast Butternut Squash Cubes and tried the recipe below, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

How to Roast Butternut Squash Cubes Recipe

Learn how to roast butternut squash cubes with my foolproof steps. This basic baked butternut squash recipe is easy to make and can be used in soups, salads, grain dishes, tacos and more.

Course Vegan side dish

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 35

Total Time 45

Servings cups

Author Aysegul Sanford

Ingredients

1 medium butternut squash about 3 pounds, cut into cubes
2 tablespoons olive oil or avocado oil
1 teaspoon kosher salt
½ teaspoon black pepper
Possible seasonings

Instructions

Adjust oven rack to middle position and preheat the oven to 425 degrees.
Place diced butternut squash on the prepared pan. Drizzle with olive oil, salt, and black pepper. Give it a toss to ensure that all of the cubes are coated with the oil and the seasoning.
Arrange the squash cubes on an even layer on a large baking sheet.
Roast, turning them halfway through, for 30-35 minutes until they are lightly golden brown on the edges or until a knife inserted in one of the cubes comes in and out easily.
Carefully transfer onto a plate and serve while still warm.

Notes

A 3-pound butternut squash yields somewhere between 5-6 cups of roasted 1-inch butternut squash cubes.
Can I bake butternut squash in different temperatures? When it comes to baking butternut squash cubes, I usually prefer a high temperature, 425 degrees F., oven, and bake them for 30-35 minutes. However, you can bake them in lower temperatures as well. Below, I am sharing how long to roast butternut squash cubes at 375 degrees and 400 degrees as well.
- 375 Degrees F / 40-45 minutes
- 400 Degrees F / 35-40 minutes
- 425 Degrees F / 30-35 minutes (preferred method)
The timing might change depending on the size of the butternut squash cubes. Also, regardless of the temperature you are roasting them in, I highly recommend checking them after 30 minutes.

The post How To Roast Butternut Squash Cubes appeared first on Foolproof Living.

Spinach Quesadilla

Aysegul Sanford — Wed, 11 Aug 2021 16:35:25 +0000

This Spinach Quesadilla pleases your tastebuds, wallet, and picky eaters with nothing but simple, fresh, and flavorful ingredients. After all, who can resist the rich taste of sauteéd spinach, hearty garlic, and buttery cheese? Plus, when served with Mr. Spice’s zesty, vegan Tangy Bang sauce, this spinach quesadilla recipe really comes to life.

Add to your collection of Mexican party food by serving this spinach and cheese quesadilla alongside other fresh and savory recipes, like my 4-ingredient Guacamole Recipe, Easy Mexican Street Corn and Quinoa Chili. This dish even works as a quick and satisfying addition to your favorite breakfast recipes.

Why Should You Try This Recipe?

Spinach and cheese quesadillas are one of the most beloved Mexican recipes. With toasty tortillas and melty cheese, what’s not to love about this delicious side dish?

Quick and easy, this dish is so simple that you can make it for breakfast on your busiest mornings without skipping a beat.
These veggie quesadillas are a great way to get fussy eaters (hello, toddlers!) to eat leafy greens and even ask for seconds.
You can take this dish to the next level with one simple addition: Mr. Spice’s zesty, bold, and sodium-free hot sauce, Tangy Bang!
Customize this spinach quesadillas recipe with hundreds of delicious add-ons, from sauteéd mushrooms to smoky grilled shrimp.

Ingredients

For the spinach filling, you’ll need unsalted butter, baby spinach, minced garlic, Tangy Bang hot sauce, salt, and pepper.

To prepare the spinach tortillas part of the recipe, gather flour tortillas, shredded Monterey Jack cheese, and butter. Optional garnish includes sour cream and chopped cilantro.

What’s the Best Cheese for Quesadillas?

Shredded Mexican Cheese Blend: For hands-off ingredient prep, shredded Mexican cheese blends from the local grocery store are a great choice.
Your Own Cheese Blend: If you want to make a cheese mixture from scratch, you can also combine my favorite cheeses: Monterey Jack cheese and mozzarella. Cheddar, too, can add a rich yet mild flavor to the dish, though it’s not a traditional choice for quesadillas.
Oaxaca Cheese: However, if you can get your hands on it, Oaxaca cheese—buttery, gooey, and melt-in-your-mouth creamy—is the best choice for any quesadilla.

Mr. Spice Sauce for Flavor

To add a bold, citrusy heat to this easy quesadilla recipe, Mr. Spice’s Tangy Bang sauce is just what you need. Not only is this sauce GMO-, gluten-, and sodium-free, but it’s also low-calorie and low-carb!

For another healthy flavor addition, you can also try Mr. Spice’s Garlic Steak sauce to give your quesadillas a meaty, smoky twist.

Flour Tortillas

For this recipe, I used store-bought 9-inch flour tortillas. However, gluten-free tortillas, corn tortillas, or even wheat tortilla quesadillas work just as well for those following a special diet.

How To Make Spinach Quesadillas?

Because these spinach and cheese quesadillas can be made in four steps and less than 20 minutes, they’re the perfect dish for any cook on a time crunch.

Sauteé the spinach: Melt 1 tablespoon of butter in a 10- or 12-inch, large nonstick skillet over medium heat. Add the spinach, put on the lid, and cook for 3-4 minutes. Once the spinach has lost most of its volume, add in the garlic, Tangy Bang sauce, salt, and pepper. Stir, and then transfer the fully cooked spinach onto a plate or small bowl. Use a paper towel to clean the skillet and set it aside.

Assemble the tortillas: Lay 4 flour tortillas on a flat work surface. Place ½ cup shredded cheese on one half of each tortilla. Then, divide the cooked spinach mixture equally among the tortillas and place it on top of the cheese. Fold the plain half of the tortilla on top of the spinach. Brush each tortilla with melted butter.

Cook the quesadillas: Place the large skillet over medium heat and place the quesadillas butter side down. Then brush the top with the rest of the melted butter. Cook them 1-2 minutes on each side, until the cheese melts and they’re golden brown. Transfer the cooked quesadillas to a cutting board and repeat the cooking process with the remaining quesadillas.

Serve: Slice the quesadillas into wedges and garnish with cilantro leaves. If desired, serve the quesadillas with a side of Tangy Bang sauce and sour cream for dipping.

How to Store

Crispy, gooey, and hot off the skillet, quesadillas are best on the day they’re made. However, leftovers can be stored in the fridge in an airtight container for up to 2 days.

To reheat, set the oven to 300 degrees F. and place the quesadillas inside for 5-8 minutes.

Variations

Whether you want to add a tender protein, a crisp vegetable, or a diet-friendly twist to this dish, spinach quesadillas are one of the easiest recipes to make your own.

Here are a few ideas to make it your own:

Chicken: To make a chicken and spinach quesadilla, just add cubed baked chicken breasts or leftover rotisserie chicken. Only 1 cup is necessary for 4 tortillas.
Shrimp: Bring the smoky, summer taste of the grill to your quesadilla by adding in grilled shrimp.
Mushrooms: Get an irresistible umami flavor by turning this recipe into a spinach mushroom quesadilla. All you need is 1 cup of sliced and sauteéd baby portobellos.

FAQs

When scouting out a new recipe, you deserve to know what’s in it! Learn all you need to know about nutrition information and ingredients right here.

Can you use mozzarella cheese for quesadillas?

Though it’s not the traditional choice, mozzarella can be used as a creamy and easy-to-melt quesadilla cheese. Add some basil and tomato, too, and you can even make Caprese quesadillas!

How many calories are in spinach quesadillas?

Each serving of spinach quesadillas is around 386 calories.

Are spinach quesadillas healthy?

Spinach quesadillas are an excellent source of dairy, leafy greens, and fiber, making them both a delicious and nutritious choice. Plus, spinach is packed with vitamins and minerals that boost the immune system, iron levels, and skin health.

Got Some Leftover Spinach? Try These Recipes:

Spinach Quesadilla Recipe

These delicious Spinach Quesadillas are to cheer your picky eaters. This gooey, cheesy, and easy to make recipe is Ready in 15 minutes and it can be served as breakfast or a light snack.

Course Breakfast

Cuisine Mexican

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 386kcal

Author Aysegul Sanford

Ingredients

For The Spinach Mixture:

1 tablespoon unsalted butter
5 cups baby spinach rinsed and spin-dried
1 clove garlic minced
1 tablespoon Tangy Bang sauce plus more to serve as a dip on the side
½ teaspoon kosher salt
¼ teaspoon black pepper

For The Spinach Tortillas

4 flour tortillas mine are 9-inch in diameter
2 cups shredded monterey jack cheese or a combination of monterey jack, Oaxa cheese
2 tablespoons unsalted butter melted

Optional:

Sour cream
1-2 tablespoons of chopped cilantro

Instructions

Heat 1 tablespoon of butter in a 10 or 12-inch nonstick skillet with a lid over medium heat.
Add the spinach in. Put the lid on and let it cook for 3-4 minutes or until spinach starts to lose most of its volume. Add in the garlic, Tangy Bang sauce and season it with salt and pepper and and give it a stir. Transfer the now-fully cooked spinach onto a plate and set it aside. Clean the skillet with a paper towel and set it aside. No need to wash it.
To assemble the tortillas, lay 4 flour tortillas on a flat surface, add ½ cup shredded cheese on one half of each tortilla. Divide the cooked spinach amongst the tortillas mounting it onto the cheese. Fold the other half over the filling.
Place the skillet over medium heat. Brush each tortilla with melted butter and transfer 2 of them onto the skillet. Cook 1-2 minutes on each side (or until it turns golden brown). Once cooked, transfer them onto a cutting board to cool off. Repeat the same process with the rest of the quesadillas.
Slice them into wedges. If using, garnish with cilantro leaves. Serve with more Tangy Bang sauce and sour cream on the side for dipping.

Notes

Can you use mozzarella cheese for quesadillas? Though it’s not the traditional choice, mozzarella can be used as a creamy and easy-to-melt quesadilla cheese.
Storage: Leftovers of these spinach quesadillas can be stored in the fridge in an airtight container for up to 2 days. To reheat, set the oven to 300 degrees F. and place the quesadillas inside for 5-8 minutes.
For a gluten-free quesadilla recipe be sure to buy gluten-free quesadillas.

Nutrition

The post Spinach Quesadilla appeared first on Foolproof Living.

Vegetarian Stuffed Eggplant

Aysegul Sanford — Tue, 10 Aug 2021 18:56:02 +0000

This Vegetarian Stuffed Eggplant is one of the most delectable, satisfying, and healthy vegetarian eggplant recipes out there. Not only does it boast piquant spice, creamy eggplant, and fresh tomato, but it also makes a gorgeous table presentation—perfect for summer dinner parties.

A vegetarian version of my karniyarik recipe, this simple summer dish will satisfy picky eaters and special diets alike. Make this easy, low-calorie recipe for an authentic Mediterranean feast any day of the week.

Why You Should Try This Recipe

Low-fat, healthy (because eggplants are packed with antioxidants), and bursting with garden-fresh flavor, there are countless reasons to love this easy stuffed eggplant recipe.

Visually stunning and the perfect recipe for summer, these baked stuffed eggplant halves work as both a flavorful side for meat-based main dishes and a filling vegetarian meal.
Authentic Mediterranean cuisine is a cinch to make with the herby bulgur wheat and the zesty tahini sauce used in these filled eggplant halves.
It can be easily made vegan! You can transform this recipe into a scrumptious vegan stuffed eggplant dish simply by omitting the tahini yogurt.

Ingredients

Only the most wholesome and appetizing ingredients go into this vegetable stuffed aubergine (what they call eggplant in the U.K. or brinjal in Asia), making your ingredient checklist nutritious and delicious.

Eggplants

When considering the size of the eggplants, I recommend using 3-4 globe eggplants—the large, round type of eggplant most common in U.S. grocery stores. If you can’t find those, smaller eggplants or medium eggplant will work, too. Just be sure to select ones that are heavy, firm, and unbruised. New to buying eggplants? Be sure to check out my article on the different types of eggplants.

Bulgur Pilaf

For the bulgar pilaf filling, gather together butter, onion, green pepper (or red bell pepper), tomato paste, cumin, coarse bulgur, fresh tomato (or cherry tomatoes), chickpeas, water, salt, and black pepper.

Garnish /Sauce

It is optional, but you can drizzle Tahini Yogurt Sauce—a vegetarian eggplant dressing made with fresh lemon juice, tahini, and yogurt—for a kick of tangy flavor.

And of course, garnish it with a few tablespoons of roughly chopped Italian parsley.

How To Make Stuffed Eggplant – Vegetarian Version

There’s no secret to making authentic Mediterranean stuffed eggplant recipes like this. Other than the fact that the steps look like they are a lot, but if you multitask, you’ll see that making this simple dish is a breeze.

We can divide the whole process into 3 parts:

Roast Eggplant Halves

I shared a detailed post on how to roast eggplant halves should you want to see it in more detail and get all your questions answered. However, here is what you need to do in a nutshell:

Score the eggplant: Cut eggplant in half lengthwise. Score each half with a knife in a cross-hatch pattern.
Salt & Rest: Transfer the eggplant on a sheet pan and sprinkle with an even layer of salt. Wait a half hour and preheat the oven to 400 degrees F. After 30 minutes, gently squeeze excess water from the eggplant halves and pat them dry with a paper towel.
Oil eggplant halves: Brush the halves with an even coating of olive oil and place them cut face-down on the baking tray.
Roast: Bake them for 45-60 minutes, or until they collapse and turn golden brown. Remove the cooked eggplant from the oven and let them cool before assembling.

Make Bulgur Pilaf

We are using my Bulgur Pilaf recipe here. I find that it pairs well with the roasted smokey eggplant. Below is how to make it in a nutshell. Be sure to make it while the eggplants to save on time.

Saute vegetables & spices: Heat oil in a medium saucepan over moderate heat. Sauteé the onion and pepper until they’re translucent, then add in the tomato paste. After a minute of constant stirring, add in the cumin, bulgur, tomatoes, chickpeas, water, salt, and pepper.
Cook: Increase heat until the mixture boils, then cover it with a lid and reduce the heat to low. Simmer the bulgur for 10-12 minutes, or until most of the liquid is absorbed.
Rest & Fluff: Let the bulgur rest for 10 minutes, and then fluff it with a fork.

If you are after a more simple version, you can check my How To Cook Bulgur post to make a basic bulgur recipe to stuff your eggplants.

Assemble:

To assemble the dish:

Prep for assembly: Place baked eggplant boats on a baking sheet. They would be quite snuggly, which is fine. Get as many as you can in there.
Stuff: Spoon each eggplant half with a heaping portion of the bulgur pilaf.
Garnish & Drizzle: Sprinkle each with fresh parsley and, if desired, drizzle them with tahini yogurt sauce.

How to Store

You don’t have to let a single bite of this lovely recipe go to waste. Whether you’re saving leftovers for later or doing meal prep, say goodbye to last-minute dinners with this easy dish!

Storage: In an airtight container, baked stuffed eggplant can last up to 4 days in the fridge. Just make sure you bring the aubergine halves to room temperature before storing them. To reheat, simply preheat the oven temperature to 300 degrees F. and cook the halves for 10-15 minutes, or until heated through.
Make Ahead: To eliminate the stress of weeknight cooking, you can make this dish in advance. Just cook the eggplant and bulgur wheat pilaf, store them in separate airtight containers, and assemble the eggplant halves right before serving. To reheat, bake the assembled halves in the oven at 350 degrees F. for 10-15 minutes, or until heated through.
Freezing: Both the flesh of the eggplant and eggplant shells are known to lose their shape and texture once exposed to extreme cold. To keep your eggplant skin as fresh as possible, I don’t recommend freezing them.

Expert Tips:

With these handy tips and tricks, you can learn how to make aubergine recipes exactly how you like them—and save time on meal prep, too!

Save time: Roasting the eggplant halves a day in advance is an easy and delicious way to cut your cooking time in half.
Make Your Serving Picture-Perfect: This Mediterranean stuffed eggplant looks absolutely exquisite when you arrange all the halves on a single serving platter. Plus, it’ll make assembling, serving, and taking pictures of this meal a breeze.
Try a Gluten-Free Version: To make this stuffed eggplant vegetarian and gluten free, try my recipe for Lemon Quinoa—a savory, light, and citrusy filling.

How to Serve

Easy vegetarian stuffed eggplant recipes are some of the most versatile dishes out there. Flavorful yet balanced, these recipes can be served in any way that satisfies your taste buds.

Serve filled eggplant halves by themselves for a satisfying, nutritious, and robust vegetarian or vegan main dish.
Use this multipurpose recipe as a peppery side dish for meat-based mains. You can’t go wrong when you serve this delicious recipe alongside hearty Roasted Cornish Hens, Greek Yogurt Chicken, vibrant Meatball and Potato Bake, and—my favorite meatball recipe, Kofte.

Other Mediterranean Eggplant Recipes You Might Like:

Vegetarian Stuffed Eggplant Recipe

Mediterranean-Inspired Vegetarian Stuffed Eggplant Recipe – Roasted eggplant halves filled with bulgur pilaf and drizzled with tahini yogurt sauce.

Course Vegetarian Main Dish

Cuisine Mediterranean

Prep Time 15

Cook Time 50

Cooling time for eggplants 15

Total Time 1 20

Servings servings

Calories 331kcal

Author Aysegul Sanford

Ingredients

For The Eggplants

4 large globe eggplants cut vertically in half
2 teaspoon kosher salt
4 tablespoons olive oil

For The Bulgur Wheat Pilaf

2 tbsp vegetable oil or butter
1 onion medium sized/chopped (approximately 1 cup)
1 green pepper seeded – (jalapeno or a small bell pepper would work) approximately 1/2 cup
2 tbsp tomato paste
1 teaspoon ground cumin
1 cup coarse bulgur both coarse and extra coarse bulgur would work for this recipe
1 fresh tomato cut into small cubes (approximately 1 cup)
1 can chickpeas drained and rinsed
2 cups boiling water or you can use vegetable stock
1 teaspoon salt
1/4 teaspoon ground black pepper

Optional

1 cup Tahini Yogurt Sauce to drizzle
¼ cup Italian parsley roughly chopped

Instructions

To Roast Eggplant Halves:

Rinse eggplant under cold water and dry with a kitchen towel or paper towels.
Cut eggplant in half lengthwise. Then using the tip of a knife, score the flesh into a diamond cross-hatch pattern going about an inch deep making sure to not pierce the skin.
Transfer the eggplant halves cut side up onto a sheet pan lined with parchment paper or aluminum foil. Season evenly with the kosher salt. Let them sit for 30 minutes on the sheet pan.
Preheat the oven to 400 degrees F (or 200 degrees C).
Over a kitchen sink, gently squeeze the eggplants to get the extra moisture out. Pat-dry the cut face of the eggplants using a paper towel.
Brush the halves evenly with olive oil. Arrange eggplants face down on the baking sheet. Bake in the preheated oven for 45-60 minutes or until the eggplant collapses and the bottom side turns golden brown.
Let it cool on the counter for at least 20 minutes. Turn the cut side up and transfer them onto a serving platter to stuff.

To Make The Stuffing:

While the eggplant halves are roasting, make the bulgur pilaf. Heat olive oil in a medium saucepan over medium heat. Add in onion and pepper and saute until translucent, 4 minutes. Add in tomato paste and stir constantly for a minute or until thoroughly incorporated into the vegetables and thickened.
Add in ground cumin, coarse bulgur, tomatoes, chickpeas, and water (or stock). Season with salt and pepper.
Give it a stir, bring it to a boil, put the lid on, turn down the heat to low. Let it simmer for 10-12 minutes or until most of the liquid is absorbed.
Off the heat, let it to rest for 10 minutes (with the lid on) and fluff it with a fork.

To Assemble:

Fill each roasted eggplant half with bulgur pilaf.
Sprinkle with parsley and drizzle with tahini yogurt sauce if using. Serve immediately.

Notes

You can save time by roasting the eggplant halves a day in advance and storing them in an airtight container. When ready to stuff them, heat them in a 300 F oven for 10-15 minutes.
Arrange the eggplant halves in a baking dish to make it easier to stuff.
If you want to make this recipe gluten-free try it filling the eggplant halves with my Lemon Quinoa recipe instead.
If you don’t care for the Tahini Yogurt Dressing, you can also use my Greek Yogurt Dressing
Storage: In an airtight container, baked stuffed eggplant can last up to 4 days in the fridge. Just make sure you bring the aubergine halves to room temperature before storing them. To reheat, simply preheat the oven temperature to 300 degrees F. and cook the halves for 10-15 minutes, or until heated through.
Make Ahead: To eliminate the stress of weeknight cooking, you can make this dish in advance. Just cook the eggplant and bulgur wheat pilaf, store them in separate airtight containers, and assemble the eggplant halves right before serving. To reheat, bake the assembled halves in the oven at 350 degrees F. for 10-15 minutes, or until heated through.
Freezing: Both the flesh of the eggplant and eggplant shells are known to lose their shape and texture once exposed to extreme cold. To keep your eggplant skin as fresh as possible, I don’t recommend freezing them.

Nutrition

The post Vegetarian Stuffed Eggplant appeared first on Foolproof Living.

Quinoa Stew with Vegetables

Aysegul Sanford — Mon, 26 Jul 2021 10:21:00 +0000

Today, I come to you with a Quinoa and Vegetable Stew recipe that you can make all year round. Vegan and gluten-free, it is a hearty and nutritious soup/stew recipe adapted from America’s Test Kitchen and comes together in one pot.

Once you try this dish out, there are even more quinoa recipes for you to love. My Quinoa Chili and Mexican Quinoa are the healthy, delicious meals your recipe book has been looking for.

Whether you’re making it for a weeknight dinner or a summer potluck, this Peruvian quinoa soup will have everyone asking for your recipe. It’s a great alternative to pasta that will double your nutritional value with protein-filled quinoa.

Why I Love This Recipe

This quinoa vegetable soup is one of my favorite comforting stew recipes. Delicious, filling, and nutritious to boot, this hearty stew has so much to love:

Made in a single pot with simple ingredients in less than an hour, this hearty quinoa and vegetable stew is as low-maintenance as it is filling. Not to mention, it can be frozen for future meals.
This healthy vegetable stew is packed with nutrient-packed superfoods. In fact, quinoa is one of the only plant-based proteins that contain all nine essential amino acids, making it a great source of complete protein.
Vegan, gluten-free, and safe for most major allergies, this delicious stew is a godsend for anyone with dietary restrictions.
This crowd-pleasing dish comes from a classic Peruvian quinoa soup recipe, so you can explore the spicy, fragrant cuisine of South America from the comfort of your own kitchen!

Ingredients

One reason this quinoa vegetable stew recipe is so tasty is that its ingredients are both scrumptious and simple. Chances are, you already have each of these garden-fresh ingredients in your pantry.

For vegetables, gather onion, red bell pepper, minced garlic cloves, red potatoes, corn, diced tomatoes, frozen blanched peas, and avocado.
For seasoning, you’ll need paprika, coriander, cumin, salt, pepper, and cilantro. Each of these spices adds flavor, depth, and body to your dish, so make sure you don’t skip these components.
For the quinoa, gather any kind of quinoa you’d like, being sure to rinse quinoa before cooking.
For cooking, gather olive oil and vegetable broth.

Substitutions

There’s no reason to start up a shopping list if you don’t have the exact ingredients listed in this quinoa stew. There are countless ways to play around with this recipe and make it your own.

Potato: Replace red potatoes with sweet potatoes or Yukon Golds to change up this stew’s texture and level of sweetness. You do not need to peel potatoes, but I recommend cutting them in a uniform size for even cooking.
Quinoa: Any type of quinoa will work for this Peruvian stew, whether it’s black quinoa, white quinoa, red quinoa, or tri-color quinoa. Whatever kind you pick, you can make it burst with flavor by using my favorite tips on how to make quinoa taste good.
Stock: If you’re low on vegetable stock, try out chicken stock instead. You can even use my fan-favorite recipe for homemade chicken stock so you can make it from scratch!
Bell pepper: Red, orange, or even yellow bell peppers will work in this quinoa stew. To add a touch of heat, try a seeded jalapeño pepper instead.
Corn: Fresh, frozen, or canned corn can be used in this no-fuss recipe.

How to Cook Quinoa Stew

Get out your pot, your garden veggies, and your spice rack because this delectable quinoa stew recipe is going to come together in a cinch!

Heat oil in soup pot: In a large pot,heat the olive oil over medium heat and then add the onion and bell pepper. Cook the two vegetables until they’re translucent (7-8 minutes), stirring frequently.
Add the spices: Add the garlic, paprika, coriander, and cumin, and cook for 30 seconds. Stir constantly.
Cook the potatoes: Add the broth and the potatoes, and bring the mixture to a boil. Then, turn down the heat to medium-low and let the stew simmer for 10-12 minutes.
Cook the quinoa: Stir in the quinoa and let the mixture simmer until both the potatoes and the quinoa are cooked (8-10 minutes).

Add the corn and tomatoes: Stir in the corn and tomatoes and simmer for 5 minutes.
Add the peas: Stir in the peas and simmer for 3-4 minutes.
Remove from heat: Turn off the stove’s heat. Season the stew with salt and pepper to taste.
Serve: Ladle the soup into bowls, and garnish each with avocado and fresh cilantro.

Variations

The best part about this dish is that it’s a great recipe to test out different styles, ingredients, and flavors. In my own experiences, shaking up this soup recipe is just as fun for me as it is for the hungry ones I am feeding.

Add a cup of fresh spinach or kale to give this vegetarian dish a gorgeous green and meet your healthy living goals.
If you are short on time you can use leftover cooked quinoa or even frozen quinoa. If you do so, you will need 3 cups cooked quinoa. You can add it in at the same time with the peas.
Turn this recipe into a crock pot vegetable stew by using your slow cooker instead of the stovetop. This dish cooks in 4 hours on the high setting or 6 hours on low. Add the quinoa in the last 20 minutes, and you’re good to go!
Top the stew off with tortilla chips to add a tasty crunch and fun Mexican flair.
Crumble some queso fresco atop each bowl for a refreshing and creamy addition every cheese-lover will appreciate.
Add a can of black beans for more of a Southwest Quinoa Stew.
As the stew cooks it gets a thick consistency. If you want it to have more of a soup-like consistency, feel free to add in one cup of additional broth/water.

Storage, Freezing, & Thawing Instructions

With a crowd-sized portion ready in less than an hour, quinoa and vegetable soup is the perfect meal to save for later. Meal prep for a quick, healthy lunch or dinner the next day will be a breeze with these easy storage tips.

Storage: Quinoa vegetable stew can be stored in an airtight container in the fridge for up to 4 days.
Freezing: Bring the stew to room temperature, put it in an airtight container, and place it in the freezer. The dish will stay fresh for up to 1 month.
Thawing: To thaw a frozen portion of stew, leave the sealed container in the fridge overnight. Once the stew has reached fridge temperature, heat it up using the stove or microwave.

PRO TIP: Because of its absorbent ingredients, this quinoa stew often loses liquid over time. If your stew becomes too thick, mix in ½ cup of water, vegetable stock, or chicken stock at a time until it returns to the desired consistency.

More Vegetable-Packed Soup Recipes You Might Like:

Quinoa Stew Recipe

Quinoa stew recipe that is made in one pat. This hearty and easy to make soup recipe is vegan and gluten free.

Course Soup

Cuisine Peruvian

Prep Time 20

Cook Time 30

Total Time 50

Servings Servings

Calories 398kcal

Author Aysegul Sanford

Ingredients

2 tablespoons olive oil
1 medium-size onion chopped
1 red bell pepper cut into small cubes
5 garlic cloves minced
1 tablespoon paprika
2 teaspoons coriander
2 teaspoons cumin
6 cups vegetable broth
1 pound red potatoes cut into small cubes
1 cup white quinoa washed thoroughly
1 cup fresh or frozen corn
1 can diced tomatoes (14 oz.)
1 cup frozen peas
Salt and pepper
1 avocado cut into small cubes
handful of fresh cilantro as garnish (optional)

Instructions

Heat olive oil in a Dutch oven (or any other large, heavy bottom pot). Add in the onion and bell pepper. Cook, stirring frequently, until translucent, 7-8 minutes.
Stir in the garlic, paprika, coriander, and cumin. Cook, stirring constantly for 30 seconds or so.
Add in the vegetable broth and potatoes. Bring it to a boil. Turn down the heat to medium-low and let it simmer 10-12 minutes.
Stir in the quinoa and let it simmer for 8-10 minutes until both the potatoes and quinoa are cooked.
Stir in the corn and tomatoes and let it simmer for 5 minutes.
Stir in the peas and let it cook for 3-4 minutes.
Off the heat, season with salt and pepper to taste. Ladle it in large bowls and garnish with avocado and cilantro before serving.

Video

Notes

Storage: Quinoa vegetable stew can be stored in an airtight container in the fridge for up to 4 days.
Freezing: Bring the stew to room temperature, put it in an airtight container, and place it in the freezer. The dish will stay fresh for up to 1 month.
Thawing: To thaw a frozen portion of stew, leave the sealed container in the fridge overnight. Once the stew has reached fridge temperature, heat it up using the stove or microwave.
Because of its absorbent ingredients, this quinoa stew often loses liquid over time. If your stew becomes too thick, mix in ½ cup of water, vegetable stock, or chicken stock at a time until it returns to the desired consistency.

Nutrition

This recipe is adapted (with minor changes) from America’s Test Kitchen’s The Complete Vegetarian Cookbook.

The post Quinoa Stew with Vegetables appeared first on Foolproof Living.

Sweet Potato Quinoa Bowl

Aysegul Sanford — Mon, 28 Jun 2021 07:52:00 +0000

This quick and easy to make Quinoa and Sweet Potato recipe is easily one of the most popular quinoa recipes on this website. Packed with all-natural ingredients, like oven-roasted sweet potatoes and garden-fresh greens, this dish is something you’ll enjoy and feel good about.

Even better, this fresh quinoa bowl recipe is topped with a yogurt tahini sauce that perfectly balances creamy and zesty Mediterranean flavors. Foodies and picky eaters alike will want second helpings of this 30-minute meal. Serve it as a filling and healthy lunch or a side dish with dinner.

Once you fall in love with this quinoa sweet potato bowl, you won’t be able to resist my other easy quinoa recipes. For spicy Mexican taste, try out my Quinoa Mexican Bowl or Quinoa Tacos. For a weekday meal guaranteed to please, you’ll adore my Butternut Squash Quinoa Bowl and Quinoa Power Bowl.

Why Should You Make This Recipe

There are so many reasons why this sweet potato black bean quinoa recipe is a fan favorite. Here are just a few things to love about this satisfying and delicious recipe:

This filling yet nutritious quinoa bowl comes together in just 30 minutes, making it the perfect dinner for even your busiest Tuesday nights.
Bursting with deep orange, creamy white, and verdant green, this stunning meal will be a hit at the table and on Instagram.
You can serve this dish as a sweet potato quinoa salad or as a quinoa bowl, depending on how many greens you add.
This vegetarian recipe can be made into a vegan sweet potato bowl or a meat-lover’s dream dish with just a few small changes. More on that below!
Perfect for meal prep. Simply prep all components of the recipe, assemble right before serving, and enjoy throughout the week.

Ingredients

Only the most nutritious, flavorful, and simple ingredients are used to make this sweet potato grain bowl.

The dressing: For the yogurt tahini dressing, gather plain Greek yogurt, tahini, lemon juice, minced garlic, ground cumin, kosher salt, and black pepper.

Quinoa: For the grain of this quinoa bowl, gather quinoa, water, and kosher salt. Any quinoa can be used—black quinoa, white quinoa, red quinoa, or even tri-color quinoa! Whatever kind you use, just be sure to rinse your quinoa before cooking.
Veggies: For the roasted veggies, gather sweet potatoes, red onion, olive oil, cumin, kosher salt, and black pepper. For the fresh veggies, gather a can of black beans, arugula, and sesame seeds.

How To Make

For grain bowls as breathtaking as these, you won’t believe how quickly they come together. In just 30 minutes and four simple steps, you’ll have a healthy recipe you’ll want to brag about.

Roast the sweet potatoes & red onion: Preheat the oven to 425 degrees F. Line a large baking sheet with one layer of sweet potatoes and red onion. Evenly coat and toss the veggies with olive oil, cumin, salt, and pepper. Roast them in the preheated oven for 17-18 minutes (until the sweet potatoes are fully cooked), and then set them aside to cool.
Cook the quinoa: Fill a small saucepan with rinsed and drained quinoa, water, and salt, and bring the mixture to a boil over medium-high heat. Turn the heat to low, put a lid on the saucepan, and simmer until the liquid is absorbed by the quinoa (about 12 minutes). Let the quinoa rest for 5 minutes before fluffing with a fork.
Make the tahini dressing: Mix all the ingredients in a small bowl.

Assemble your sweet potato quinoa bowls: Divide the quinoa, roasted sweet potatoes and onion, arugula, and black beans among four bowls. Top with yogurt tahini dressing and sesame seeds, if desired. Serve.

PRO TIP: Though this recipe shows you how to cook quinoa on the stovetop, there are countless other ways to make quinoa. For more clever (and fast!) cooking techniques, try out one of my other foolproof methods below:

Microwave Quinoa – the quickest way to cook quinoa
Instant Pot Quinoa
Rice Cooker Quinoa – hands-off cooking

Make Ahead & Storage:

Not only is this quinoa yam bowl a hit when served fresh, but it’s just as scrumptious when it’s made ahead of time! Take the stress out of preparing healthy meals with these simple tips.

Make-Ahead: For best results, store each component of this recipe in individual containers. This will preserve the flavor and texture of each ingredient. Since this dish can be served warm or cold, you don’t have to worry about letting ingredients return to room temperature, either. Just remove the ingredients from the fridge and assemble your buddha bowls when ready to eat.
Storage: This sweet potato black bean quinoa bowl will stay fresh in an airtight container in the fridge for up to three days. If possible, store the tahini yogurt sauce in a separate container. This is a great way to keep your leftovers from getting soggy.

Substitutions & Variations:

The best thing about quinoa bowls is how easy they are to customize. Whether you have a dietary restriction or simply want to change up the dish’s flavor balance, there’s an easy way to do it.

Substitute the yogurt tahini dressing with my savory Avocado Cashew Sauce to make this mouthwatering dish vegan-friendly.
Add zesty spice and make this recipe vegan by using my Chili Lime Dressing instead of the yogurt tahini sauce. The flavors of freshly squeezed lime juice mixed in with a little bit of chili powder turn this into a Southwestern flavored buddha bowl.
Swap out the black beans for chickpeas and top with tzatziki sauce for a Greek take on this fan-favorite.
Use any greens you want to top this meatless meal. From a spring mix to Romaine, and baby spinach to butter lettuce, any type of greens will work.
Effortlessly transition from delicious quinoa bowls to quinoa salad by playing around with your greens-to-grains ratio. Use more greens to turn this into a delicious sweet potato black bean quinoa salad. Serve it as the perfect side dish with your favorite dinner recipes.
Give your quinoa as much flavor as possible by cooking it in vegetable broth or chicken stock. Check out my guide for even more handy ways to make quinoa taste good.
For Meat Lovers: Top it with baked chicken breasts.
Switch it up with different grains: Use cooked black rice, bulgur wheat, or wild rice as the base instead of quinoa for a change.

Similar Recipes You Might Like:

If you think that this is a recipe worth your weekly meal menu, I bet you would like the other recipes I hand picked for you below:

Sweet Potato Quinoa Bowl Recipe

This sweet potato quinoa bowl recipe is made with black beans, roasted red onions, salad greens and drizzled with yogurt tahini dressing. It is perfect for meal prep or as a healthy vegetarian meal.

Course Vegetarian Main Dish

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 432kcal

Author Aysegul Sanford

Ingredients

For The Roasted Sweet Potatoes & Red Onions:

2 medium-sized sweet potato peeled and cut into cubes (approximately 5 cups)
1 red onion peeled & sliced 1-inch thick
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon Kosher salt
½ teaspoon black pepper

For The Quinoa:

1 cup quinoa rinsed thoroughly
2 cups water
½ teaspoon kosher salt

For The Yogurt Tahini Dressing:

1 cup Greek Yogurt full-fat or non-fat would both work
3 tablespoons tahini stirred well
2 tablespoons lemon juice freshly squeezed
2 cloves garlic minced
½ teaspoon ground cumin
1 teaspoon Kosher salt
¼ teaspoon black pepper

For The Quinoa Bowls:

1 can black beans drained and rinsed
1 cup arugula or any other salad greens (baby spinach, butter lettuce, spring mix etc)
1 teaspoon white or black sesame seeds optional

Instructions

To roast the sweet potatoes: Preheat the oven to 425 degrees F. Place sweet potatoes and red onion on a large baking sheet making sure they are in one single layer. Drizzle them with olive oil and sprinkle them with ground cumin, salt and pepper. Give it a toss and roast in the oven for about 17-18 minutes or until the sweet potatoes are fully cooked. Set aside to cool.
To cook the quinoa: Place rinsed quinoa in a saucepan with water and salt over medium high heat. Bring to a boil, turn the heat down to low, put the lid on and let it simmer for 12 minutes or until all of the liquid is absorbed. Let it rest for 5 minutes and fluff with a fork.
To make the tahini dressing: Mix everything together in a small bowl (or a mason jar).
To assemble the Sweet Potato Quinoa Bowls: Divide quinoa, roasted sweet potatoes and onion, arugula, and black beans amongst four bowls. Drizzle each bowl generously with yogurt tahini dressing. If you have it, sprinkle them with sesame seeds. Serve.

Notes

Taste for seasoning: As it is the case with any vegetable dish, proper seasoning is the key to make this dish taste great. Be sure to taste the yogurt tahini sauce and sweet potatoes before serving and add more seasoning if necessary.
Give it a toss: It is important to distribute the sauce evenly throughout the dish to make sure all ingredients are coated with it.
Make-Ahead & Meal Prep Instructions: For best results, store each component of this recipe in individual containers. This will preserve the flavor and texture of each ingredient. Since this dish can be served warm or cold, you don’t have to worry about letting ingredients return to room temperature, either. Just remove the ingredients from the fridge and assemble your buddha bowls when ready to eat.
Storage Instructions: This sweet potato black bean quinoa bowl will stay fresh in an airtight container in the fridge for up to three days. If possible, store the tahini yogurt sauce in a separate container. This is a great way to keep your leftovers from getting soggy.

Nutrition

The post Sweet Potato Quinoa Bowl appeared first on Foolproof Living.

Caprese Pizza

Aysegul Sanford — Fri, 21 May 2021 10:27:00 +0000

Thank you Decoy for sponsoring this post. Find your own bottle here.

It is the fresh tomato season and today I am here with an easy Caprese Pizza recipe that is perfect for using all the tomatoes that are currently in abundance.

Having grown up in a Mediterranean country, recipes made with fresh tomatoes were a staple in our house. Whether it is a simple Tomato Galette, an easy Cucumber Tomato Mozzarella Salad, Caprese Burrata, or a next-level Tomato Ricotta Tart recipe, my mom never needed an excuse to incorporate fresh summer tomatoes into her cooking.

This Pizza Caprese recipe is the newest addition to my collection of fresh tomato recipes. I served it with my current favorite wine, Decoy.

If you are not familiar, Decoy wines are produced in Napa Valley with grapes grown in the perfect climate of beautiful California for over 30 years. They advertise themselves as “The Everyday Wine for The Well Informed.” And rightfully so, as it not only tastes incredibly smooth but also pairs well with everyday food like, you guessed it, pizza!

What is Caprese Pizza & Why Should You Make It?

If you are a lover of Italian food, you probably heard of their famous Caprese Salad. It is basically a dish made up of fresh mozzarella cheese, fresh basil leaves, and tomatoes and then sprinkled with salt and pepper. You finish it with a drizzle of olive oil, and serve with some crusty bread.

This Homemade Caprese Pizza recipe is a version of that. Simply put: it is tomato-basil-mozzarella pizza cooked to perfection. It is also:

A great way to use fresh tomatoes that are in abundance
An easy dinner that you can make easily on a Tuesday night in less than 30 minutes
Made with simple fresh ingredients that are every day staples

If you like this classic Caprese pizza recipe, be sure to check out my bread dipping oil recipe you can find in most Italian restaurants.

Ingredient Notes:

In my opinion, the best part of this recipe is that it comes together in less than 30 minutes and that you only need a few simple ingredients to make it. Below are a few ingredient notes to help you as you make this easy Caprese pizza in your own kitchen:

Store bought pizza dough: While you can certainly make your own pizza dough, I opted for a store-bought one for the ease of it, especially because nowadays you can easily find homemade pizza dough in most grocery stores. I find it to be a time-saver, but you can certainly make your own as well.
Below are a few of my favorite pizza dough recipes if you’d rather make your own:
- Whole Wheat Pizza Dough – This is the pizza crust recipe I use when I make my own pizza dough
- Gluten-Free Pizza Crust – If you are following a gluten-free diet, my friend Traci’s recipe is perfect for a gluten-free pizza.
- Peter Reinhart’s Pizza Dough – From what I understand, this is the most popular pizza dough recipe that a lot people swear by.

Tomatoes: I use cherry tomatoes, but any other tomato varieties would also work. During the summer months I also use heirloom tomatoes and during the winter months I go for Roma tomatoes.
Fresh Mozzarella: I use fresh creamy mozzarella, but you can use shredded mozzarella as well.
Quick Pesto Sauce: Inspired by my Basil Pesto Vinaigrette, this basil sauce comes together in minutes. However, if you are short on time, you can use store-bought pesto as well.

How to make Pizza Caprese?

The process of making this mozzarella and basil pizza has 3 parts.

Roast the tomatoes: Cut tomatoes in quarters and place them on a sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Give them a toss. Roast until tomatoes start to burst, 9-10 minutes in a preheat 450 F degree oven. Set aside.

Make the quick basil sauce: Place basil leaves, garlic cloves, and salt and pepper in the bowl of a food processor. Pulse it a few times and then add in the olive oil. The goal here is to turn it into a paste that is easy to spread so you may have to stop the machine and scrape the sides a few times to get that paste-like consistency.

Assemble: While it is so easy to assemble it, there are a few things I would like to point out for the best tomato and mozzarella pizza.

Roll dough: I prefer my pizza to have a thin crust so I rolled my 1-pound fresh pizza dough into 14.5 inches. However, if you’d rather have a thicker slice, you can opt-in for a smaller pizza, somewhere between 12-13-inches in diameter.
It is great if you have a pizza stone or a pizza pan. If you don’t, I recommend this inexpensive one from Target.
Spread the basil sauce on top: At first, you might feel like you do not have enough sauce, but all you want is for it to change the color of the dough and create a nice base for the tomatoes. Simply use a spoon or a spatula to spread it as evenly as you can.

Distribute the tomatoes and fresh mozzarella evenly on top: Equally distribute the roasted tomatoes on top. Be sure to discard any of the juices remaining in the pan, you do not need those! Top it off with small pieces (I tear them by hand) of mozzarella or you can use precut mozzarella slices as well.
Brush dough with oil: This step is optional, but if you are a lover of pizza crust like I am, I recommend brushing the sides of the dough lightly with olive oil.
Bake it in the oven: If you have ever made pizza before you probably know the importance of the having a hot oven. Because the most delicious pizza is one that cooks fast in a very hot oven. That is why it is imperative that you take the time to preheat your oven.
The highest temperature my oven goes is 450 F (232 C) degrees, but if yours go higher feel free to heat it all the way up to 475-500 F degrees. Though if you do so, please be aware that it will cook faster.
Once it is out of the oven, sprinkle it with a few leaves of fresh basil. That is it!

Now, all you need to do is to open a bottle of Decoy wine and treat yourself for the best pizza night ever!

Best Way To Store:

If you have any leftovers, be sure to place in an airtight container and store in the fridge up to 2 days. When ready to serve, heat each slice in a preheat 300 F degree oven for 5-10 minutes.

Helpful Tips:

Below are a few tips to help you make the best homemade Caprese pizza:

Do not skip roasting the tomatoes: It may sound like an extra step but roasting tomatoes is a crucial step in that it helps with getting rid of some of the juices of the tomatoes and prevents your pizza from turning soggy after it is fully baked.
Though I have to mention, even after they are roasted, you will end up with some juices on the baking sheet. I usually leave those behind (use them in salad dressings) and just use the tomatoes instead.
A quick note on oven temperature: In my 450 F degree oven, this 14.5-inch Caprese pizza cooked in 12-13 minutes (or you can keep it in there until cheese is melted). However, in a hotter (i.e. 500 F degree) oven, it might cook in about 9-10 minutes. Luckily, you can get your cues of doneness from the edges because they turn golden brown when it is time to take it out of the oven.
No pizza pan, no problem: If you do not have a pizza pan, you can bake the pizza on a large cookie sheet as well.
Caprese Pizza with Balsamic Glaze: It is traditional to drizzle Caprese Salad with balsamic reduction (aka balsamic glaze). If you have some, feel free to finish it off with a drizzle of it.
Caprese Pizza Calories: The recipe below serves 8 slices. Each slice is 267 calories. You can get more information about the nutritional values of this recipe underneath the recipe card.

Love the idea of serving this delicious Pizza Caprese with wine? Be sure to check out and purchase the collection of Decoy wines here.

Similar Spring Inspired Recipes You Might Like

Cold Caprese Pasta Salad with Pesto
Spinach Tomato and Olive Flatbread Pizza
Goat Cheese and Asparagus Tart
Tomato Ricotta Tart
Cucumber Tomato Mozzarella Salad
Tomato Galette Recipe
Need more inspiration? Check out all our Vegetarian Meal Recipes

Caprese Pizza Recipe

This delicious Homemade Caprese Pizza is filled with mozzarella, tomato, and basil and baked in the oven for under 15 minutes. Easy and delicious weeknight dinner for everyone in the family.

Course Dinner

Cuisine Italian

Prep Time 15

Cook Time 14

Total Time 29

Servings slices

Calories 267kcal

Author Aysegul Sanford

Ingredients

For The Tomatoes:

1 ½ cups cherry tomatoes halved (heirloom tomatoes or Roma tomatoes would also work)
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper

For The Basil Mixture:

¾ cup fresh basil leaves loosely packed – more to use as a garnish at the end
3 cloves of garlic minced
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon olive oil

For The Pizza:

1 lb. store-bought pizza dough thawed if frozen
8 oz. fresh mozzarella, cut/torn into small pieces (227 grams)
1 teaspoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons balsamic reduction optional

Instructions

Place the oven rack at the very top setting and preheat the oven to 450 F (232C) degrees.
Place tomatoes on a sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Give them a toss. Roast until tomatoes start to burst, 9-10 minutes. Set aside. Do not turn the oven off.
Place a sheet pan or a pizza stone on the top shelf in your oven.
While the tomatoes are roasting make the basil mixture. To do so, place basil, garlic, salt, and pepper in the bowl of a food processor. Pulse a few times to break it into smaller pieces. While the machine is running, drizzle it with olive oil. You may have to scrape the sides with a spatula a few times to turn it into a paste.
Roll the pizza dough into a 14.5-inch circle. Spread it evenly with the basil mixture leaving an inch on the sides. The basil sauce will be a very thin layer. Scatter the roasted tomatoes and mozzarella pieces on top. Lightly brush the sides with olive oil.
Using a pizza peel or the back of a sheet pan, carefully slide the pizza onto the preheated sheet pan or pizza stone. Bake 12-14 minutes or until the cheese is totally melted and the sides turned golden brown.
Remove from the oven and sprinkle it with fresh basil. Let it rest for a few minutes, cut into 8 slices, drizzle with the balsamic reduction (if using), and enjoy.

Video

Notes

Do not skip roasting the tomatoes: It may sound like an extra step but roasting tomatoes is a crucial step in that it helps with getting rid of some of the juices of the tomatoes and prevents your pizza from turning soggy after it is fully baked.
Though I have to mention, even after they are roasted you will end up with some juices on the baking sheet. I usually leave those behind (use them in salad dressings) and just use the tomatoes instead.
A quick note on oven temperature: In my 450 F degree oven, this 14.5-inch Caprese pizza cooked in 12-13 minutes (or you can keep it in there until cheese is melted). However, in a hotter (i.e. 500 F degree) oven, it might cook in about 9-10 minutes. Luckily, you can get your cues of doneness from the edges because they turn golden brown when it is time to take it out of the oven.
Caprese Pizza with Balsamic Glaze: It is traditional to drizzle Caprese Salad with balsamic reduction (aka balsamic glaze). If you have some, feel free to finish it off with a drizzle of it.
To store: If you have any leftovers place in an airtight container and store in the fridge. When ready to serve, warm each slice in a preheated 300 F degree oven for 5-10 minutes.
No pizza pan, no problem: If you do not have a pizza pan, you can bake the pizza on a large cookie sheet as well.

Nutrition

This post was originally published on April 2019. It has been updated with helpful information and no changes to the originally published recipe.

The post Caprese Pizza appeared first on Foolproof Living.

Pasta with Mushrooms and Peas

Aysegul Sanford — Wed, 31 Mar 2021 06:01:00 +0000

Fresh green peas are currently in season, and in today’s recipe, I am putting them to good use with this creamy mushroom and pea pasta recipe. This quick and easy recipe is flavored with shiitake mushrooms, blanched peas, fresh thyme, and dollops of ricotta cheese.

Similar to my Caprese Pasta Salad with Pesto, Garlic Butter Noodles, Spinach Artichoke Pasta Bake, and Eggplant Pomodoro Pasta recipes, it can be served by itself as a vegetarian meal or with simple roasted chicken breasts for dinner.

Ingredients:

To make this peas and mushroom pasta recipe, you will need unsalted butter, shiitake mushrooms, garlic, flour, white wine, vegetable broth, heavy cream, peas, and ricotta cheese.

A couple of helpful notes on ingredients:

Pasta: I used spaghetti, but I also like to make this pappardelle pasta. With that being said, you can use any pasta you have on hand.
Mushrooms: I used shiitake mushrooms, but baby Bella or white button mushrooms would also work. If you need a refresher on how to clean them, be sure to check out my post on how to clean shiitake mushrooms.
We are cooking the mushrooms as we make the recipe but you can also use Roasted Shiitake Mushrooms or even Portobello Mushrooms Baked in the oven.
Peas: I used blanched peas, but you can also use frozen peas.
Stock: It wouldn’t be a vegetarian pasta dish, but you can also use chicken stock.

How To Make:

This creamy mushroom ricotta pasta recipe comes together in a few easy steps. Simply:

Cook the pasta: Fill a large pot with water and a generous amount of salt. Bring it to a boil and cook pasta according to the package instructions. Save 1 cup of the pasta water and drain the rest.

Cook the mushrooms and garlic: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add in the mushrooms and cook for 3-4 minutes or until they are softened. Stir in the garlic and cook, stirring constantly for 30 seconds.

Add in the flour: Stir in 2 tablespoons of butter and 1 tablespoon of flour. Cook, stirring constantly until the butter is fully melted and the mushrooms are coated with flour, a minute or so.
Pour in the liquid: Stir in the wine and scrape the bottom bits (if there are any) as it reduces. Pour in the vegetable broth, heavy cream, fresh (or dried) thyme, salt, pepper, and cook until the sauce thickens, 7-8 minutes.

Stir in the peas: Stir the peas into the sauce and let them cook for 1-2 minutes. Add this point you should have a silky and creamy mushroom and pea sauce.
Add the spaghetti: Add the pasta into the sauce and give it a toss making sure that the pasta is thoroughly coated with the sauce and the peas and mushrooms are evenly distributed.

Garnish and serve: Sprinkle it with the lemon zest and fresh thyme leaves. Top it off with dollops of ricotta cheese and serve.

Pro tip: As it is with most pasta recipes, this creamy mushroom and pea pasta might dry out as it sits. If that happens, feel free to use a little bit of the reserved pasta liquid to make it nice and moist.

Variations:

While I love this veggie-packed pasta recipe that I shared here, you can make a few adjustments to make it work for your taste buds. Here are a few that I personally tried:

No Cream, no problem: If you prefer this recipe without cream, you can simply omit using it. Instead, use ¼ cup more vegetable broth.
Turn it into a creamy mushroom asparagus pasta: Sometimes, I make a version of this with sauteed asparagus by simply using asparagus instead of peas.
Add in animal protein: Add in sliced baked chicken breasts or thinly sliced prosciutto at the last minute.
Stir in 2 cups of baby spinach leaves: If you are like me, a fan of mushrooms and spinach, you can add baby spinach leaves into the sauce and cook it for 2 minutes before adding in the pasta.

How To Store:

As with most pasta recipes, this mushroom pea pasta will be best on the day it is made. However, you can store leftovers in an airtight container for up to 2 days.

When ready to serve, place it in a pot and add in ¼ to ½ cups of water and warm thoroughly. If it starts to stick to the pan, feel free to use more water as needed.

Other Pasta Recipes You Might Also Like:

Pasta with Mushrooms and Peas Recipe

This creamy Mushroom Pea Pasta recipe is a 30-minute pasta recipe that you can make with spring vegetables. Flavored with ricotta cheese, lemon zest, and fresh thyme, it is and easy to make spring pasta dish.

Course Vegetarian Pasta

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 514kcal

Author Aysegul Sanford

Ingredients

For the Pasta:

8 oz. spaghetti
Water
Salt

Mushroom and Peas Sauce:

4 tablespoons of unsalted butter divided
10 oz. shiitake mushrooms wiped and sliced
2 small cloves of garlic minced
1 tablespoon all purpose flour
⅓ cup white wine
1 ¼ cups vegetable broth
¼ cup of heavy cream
1 teaspoon fresh thyme leaves plus more for garnish
1 teaspoon kosher salt
¼ teaspoon ground black pepper
1 ½ cups of peas blanched or frozen
Zest of a lemon
½ cup ricotta cheese

Instructions

Cook the pasta in salted boiling water according to the package instructions. Save 1 cup of the pasta water and drain the rest.
To make the mushroom pea sauce: Heat 2 tablespoons of butter in a large skillet over medium heat. Add in the mushrooms and cook for 3-4 minutes or until they are softened. Stir in the garlic and cook stirring constantly for 30 seconds.
Add in the rest of the (2 tablespoons) butter and 1 tablespoon of all purpose flour. Cook, stirring constantly, for 1 minute.
Stir in the wine and scrape the bottom bits (if there are any) as it reduces. Stir in the vegetable broth, heavy cream, thyme, salt and pepper and cook until the sauce thickens, 7-8 minutes.
Stir in the peas into the sauce and let them cook for 1 minute.
Add in the now-cooked pasta into the sauce and give it a gentle toss making sure that the sauce is equally distributed throughout the dish.
Sprinkle it with the lemon zest and fresh thyme leaves. Top it off with dollops of ricotta cheese before serving.

Notes

A couple of helpful notes on the ingredients:
- Pasta: I used spaghetti but I also like to make this pappardelle pasta. With that being said, you can use any pasta you have on hand.
- Mushrooms: I used shiitake mushrooms but baby bella or white button mushrooms would also work.
- Peas: I used blanched peas but you can also use frozen peas.A couple of helpful notes on the ingredients:
- Stock: It wouldn’t be a vegetarian pasta dish but you can also use chicken stock.
How to store leftovers? As it is with most pasta recipes, this mushroom pea pasta will be best on the day it is made. However, you can store leftovers in an airtight container up to 2 days. When ready to serve, place it in a pot and add in ¼ to ½ cups of water and warm thoroughly. If it starts to stick to the pan feel free to use more water as needed.
Use the reserved pasta liquid as necessary: As it is with most pasta recipes, this creamy mushroom and pea pasta might dry out as it sits. If that happens, feel free to use a little bit of the reserved pasta liquid to make it nice and moist.

Nutrition

The post Pasta with Mushrooms and Peas appeared first on Foolproof Living.

Easy Tabbouleh Recipe

Aysegul Sanford — Tue, 09 Mar 2021 19:10:20 +0000

You cannot talk about Turkish cuisine and not mention bulgur wheat. And you cannot speak about bulgur recipes and not mention tabbouleh, also known as Middle Eastern Parsley salad. It is that simple.

If you are new to cooking with bulgur and need a refresher, be sure to check out the posts I wrote on Types of Bulgur and How To Cook It based on the type you are using.

In today’s post, I will share everything you need to know about making tabbouleh salad, including but not limited to the origin of it, ingredients and procedure (with step-by-step how-to photos), variations, along with my mom’s tips for the best tabouli recipe.

What Is It & Where Is It From?

Tabbouleh, also known as tabouli and tabouleh salad, is a fresh herb (mostly made with fresh parsley and mint) salad made with fine bulgur (parboiled crack wheat). It is mainly served as a meze or a side dish similar to other Middle Eastern recipes like Tzatziki sauce and Mediterranean hummus.

According to this article on tabbouleh from Wikipedia, it originated from the Levantine region – the large area in the Eastern Mediterranean region that consists of Syria, Lebanon, Israel, Palestine, Jordan, Turkey, and Iraq.

While most popular tabouli recipes are labeled as Lebanese, it is commonly made in the Middle Eastern (Arab countries) and Mediterranean regions (including Cyprus and Greece).

What Is It Made Of?

To make it easier, I am breaking down the ingredients for my homemade tabouli recipe into four categories:

Fine Bulgur:

The authentic tabbouleh recipe uses fine bulgur, but if you cannot get your hands on it, you can also use medium-coarse and red bulgur for this recipe. The cooking method would be different, but it would still work.

To soak fine bulgur, you will need boiling water, tomato paste, and salt.

If you want to purchase it online, this fine bulgur (affiliate link) is the one I always buy.

A Quick Note on The Amount of Bulgur I Use:

As I was doing my research for this recipe I realized that some of the Lebanese tabbouleh recipes online uses less bulgur than what I am accustomed to.

In my version of tabbouleh salad here, I am cooking 1 cup of fine bulgur but if you prefer yours less bulgur, feel free to cook less.The bulgur to water ratio I use is one to one and a quarter. In other words, I use 1 cup bulgur wheat to 1 1/4 cups of water.

If you decide to use less bulgur, be sure to adjust the amount accordingly.

Salad Ingredients:

Fresh Herbs: I used a combination of fresh parsley (flat-leaf or Italian parsley), fresh mint, and fresh dill. Finely chopped.

A quick note about the fresh herbs: Most authentic recipes feature parsley as the only herb, which is why it is also called Mediterranean Parsley Salad. However, the Turkish tabbouleh recipe (aka kisir)that I grew up eating was always made with a combination of fresh parsley, dill, and mint. With that being said, if you are not a fan of tabbouleh with mint or dill, you can easily substitute it with an equal amount of fresh parsley.

Scallions: Finely chopped with both green and white parts. It is not traditional, but you can substitute scallions with chopped red onions.

The Dressing:

The tabbouleh dressing is made with olive oil and lemon juice and seasoned with salt and pepper.

Optional Spices:

I kept my easy tabbouleh recipe simple and used only salt and pepper. However, my mom would always sprinkle it with sumac. I recommend using it if you have some, as it will add an additional layer of zesty flavor to the overall dish.

How To Cook Bulgur for Tabouli?

As I mentioned earlier, since fine bulgur is thin/small to cook, we prefer soaking it in hot water instead of boiling it on the stovetop. To do so:

You will need a large bowl: Place fine bulgur in a large bowl (one that is big enough to make the salad)

Prep the liquid mixture: In a measuring cup, mix 1 ¼ cups of hot boiling water with 2 tablespoons of tomato paste and a teaspoon salt (I used Diamond kosher salt.)
Pour it in: Pour the mixture into the bowl, making sure to cover the bulgur fully.

Rest & Fluff: Let it soak for 10-15 minutes or until the liquid is fully absorbed and bulgur is cooked. Fluff it with a fork before adding the rest of the ingredients.

How To Make It?

Once the bulgur wheat is cooked, the rest of making Mediterranean salad is relatively easy. Simply:

Make the tabbouleh dressing: Whisk together the freshly squeezed lemon juice with olive oil and salt and pepper in a bowl. Set it aside.
Chop the herbs & green onions: Prep the parsley, mint, dill, and scallions and place them on top of the soaked bulgur.
Pour the dressing over & mix: Drizzle the salad with the dressing and give it a gentle mix to combine.
Taste for seasoning and serve: Give it a taste and add in more if necessary. Serve.

Make-Ahead Instructions:

If you want to make it a day earlier, I recommend soaking the bulgur, chopping the herbs and scallions, and keeping them in an airtight container. You can also prep the dressing and store them separately in the fridge.

When ready to serve, pour the dressing over and give the tabouli mix a gentle toss to combine.

Storage Tips & How Long Will It Keep In the Fridge?

To store, place your Mediterranean bulgur salad into an airtight container and place it in the fridge. It should stay fresh in the fridge for up to 3 days.

Keep in mind that this is one of those salads that gets better as it sits. I personally enjoy it more on the next day. For that reason, I usually make this easy tabbouleh recipe as a part of my weekly meal prep.

Variations:

The beauty of this Turkish tabbouleh is that it can be customized in various ways to make it match your taste buds. Here are a few variations you can try:

Tabbouleh without bulgur: If you prefer this recipe without bulgur or following a gluten-free diet, be sure to try my Quinoa Tabbouleh Salad recipe.
With Tomatoes and Cucumber: While it is not traditionally added into tabbouli, you can add half a cup of each chopped fresh tomato and cucumber into your tabbouleh.
Without Parsley: If you are not a fan of fresh parsley, you can substitute it with a combination of fresh mint and dill. If you do not prefer using fresh herbs, you can chop a few cups of romaine lettuce thinly and use that instead.
Warm Tabbouleh Salad: You can serve this salad warm by heating it in the microwave for 15-30 seconds until it reaches the temperature of your liking.
Red bulgur tabbouleh: If you live in the US and shop for bulgur in the supermarkets, you will likely be able to find Bob’s Red Mills’ red bulgur. This Mediterranean bulgur and parsley salad can be made with red bulgur. However, I recommend following my detailed instructions on cooking red bulgur rather than soaking it.

Serving Suggestions & Calories:

The easy tabbouleh recipe below makes about 4 cups of tabbouleh. I thought it would be ideal to serve 1 cup per serving, which is about 386 calories.

What To Serve it With:

While it is traditionally served as a meze, I usually serve this Middle Eastern salad with bulgur as a side dish with meat and chicken dishes or as a light salad by itself. Below are a few recipes that I recommend to enjoy your salad:

Turkish Meatballs
Baked Meatballs and Potatoes
Ina’s Pot Roast
Turkey Meatloaf recipe
If you enjoy cooking using items from your pantry, be sure to check out my collection of Pantry Item Recipes

Easy Tabbouleh Recipe

My mom's Easy Tabbouleh recipe made with fine bulgur, fresh parsley, mint and dill and drizzled with a zesty dressing. This vegan Mediterranean/Middle Eastern meze / side dish comes together in less than 30 minutes and can be enjoyed with meat and chicken dishes or by itself as a light and healthy meal.

Course Side Dish – Salad

Cuisine Mediterranean, Middle Eastern

Prep Time 15

Resting Time 15

Total Time 30

Servings cups/servings

Calories 386kcal

Author Aysegul Sanford

Ingredients

For The Fine Bulgur:

2 tablespoons tomato paste
1 ¼ cups of boiling water
1 teaspoon kosher salt
1 cup fine bulgur

For The Dressing:

½ cup of olive oil
¼ cup lemon juice freshly squeezed
½ teaspoon kosher salt
¼ teaspoon ground black pepper

For The Tabbouleh Salad:

1 cup fresh parsley finely chopped
1 cup fresh dill finely chopped*
½ cup fresh mint leaves roughly chopped*
3-4 stalks of green onions chopped with both green and white parts

Instructions

In a measuring cup, whisk together tomato paste, water, and salt until fully combined.
Place fine bulgur in a large bowl and pour the mixture over it. Let it rest on the counter for 10-15 minutes or until the whole liquid is absorbed. Fluff it with a fork.
Meanwhile, make the dressing by whisking together olive oil, lemon juice, and salt and pepper.
Add in the herbs and scallions into the bowl and drizzle it with the dressing.
Give it a gentle toss, taste for seasoning and add in if necessary. Serve.

Notes

A note on herbs: If you are not a fan of mint and dill, you can substitute them with an equal amount of fresh parsley.
A note on the amount of bulgur used: If you prefer using less bulgur, feel free to half the amount that is used. If you do so, soak 1/2 cup bulgur with 2/3 cups of boiling water mixed in with 1 tablespoon of tomato paste and 1/2 teaspoon salt.
Taste for seasoning: The recipe written here uses the least amount of salt, but be sure to taste it at the end to make sure that it is to your liking.
To store: Place the leftovers in an airtight container and keep in the fridge up to 3 days.
Freezing? I would not recommend freezing tabbouleh salad.

Nutrition

The post Easy Tabbouleh Recipe appeared first on Foolproof Living.

Cauliflower Curry With Coconut Milk (Vegan)

Aysegul Sanford — Fri, 04 Sep 2020 09:42:00 +0000

Ever since I fell in love with Golden Turmeric Milk and started making my own Turmeric Paste, I have been trying to create recipes to allow turmeric and all its health benefits shine. This has also allowed me to incorporate more vegetables into my diet and put my focus on “meatless” meals.

That was the inspiration for this Indian Cauliflower Curry. It is a simple cauliflower curry recipe for those of you who want to add a punch of plant-based flavor and nutrition into your weeknight meals. I know you might be intimidated by the long list of spices, but I can assure you, this vegetable curry with coconut milk is 100% foolproof!

How to prepare?

The actual cooking time for this vegan chickpea curry is less than 30 minutes, but with the preparation of the ingredients included, it can be ready in under 45 minutes.

As soon as I get home from the market, the first step I take is to wash all my produce and prep it according to the recipe. The onion chopped, the cauliflower cut into florets, and the sweet potatoes cubed. This ensures a seamless cooking process from start to finish.

How to cook gobi curry?

Cauliflower curry, also known as Gobi curry in India, comes together in 3 folds.

First, prep your ingredients. I will admit, there is a little bit of chopping involved, but it is totally worth it. I would recommend getting everything ready before starting the cooking process.

To start cooking, add the oil and add the spices coriander, cumin, curry powder, turmeric, and cinnamon (more on these later!), along with the onion in a large dutch oven set over medium heat. Constantly stir the mixture, to prevent the spices from burning, until the onion has softened, about 4-5 minutes. Add in the ginger, cook for 1 minute, then finish with the garlic, and cook for 30 seconds.

Don’t be alarmed if the mixture looks like it needs some liquid. This is a part of the process of building flavor, so it is normal.

Second, add the tomatoes, coconut milk, vegetable broth, cauliflower florets, sweet potatoes, chickpeas, and salt.

Scraping the bottom bits of the pot give it a stir, cover, and bring it to a boil. Once it comes to a boil, reduce the heat to medium-low and simmer until the sweet potatoes are softened about 20-25 minutes.

Finally, stir in the green peas and cilantro at the very end. Serve in shallow bowls over a bed of rice ( I used basmati rice, but brown rice would also work) and garnish with fresh cilantro and lightly salted cashews.

PRO TIP: Adding the green peas and fresh cilantro at the very end of cooking will help to preserve their bright green color and fresh flavor.
Only have frozen blanched peas on hand? The heat from the cauliflower curry will gently warm the green peas from frozen, which means there is no need to thaw!

A Quick How To Video:

Ingredients:

I know some of you may be wondering, what exactly goes into a vegan cauliflower curry recipe? The truth is, every Indian curry recipe is different based on the region of India it stems from.

However, every curry recipe includes warm, fragrant spices with the inclusion of aromatics such as onions, ginger, and garlic. The spices in our cauliflower coconut curry include:

Coriander – the seed of cilantro, with a bright, citrus flavor
Cumin – a small seed that is smokey and robust
Curry Powder – an essential mix of fragrant Indian spices, with the inclusion of turmeric, that comes in mild, medium, or hot varieties
Turmeric Powder – slightly bitter and aromatic with a high amount of antioxidants and health benefits (With the help of the curry powder, turmeric is what gives this curry dish its beautiful yellow color, which is why some people also refer to this dish as yellow cauliflower curry)
Cinnamon – slightly sweet and warm to give it that special touch

But these are just a few of the spices in the vast array of Indian spices. If you were interested in adding more fragrant spices, you could also try:

Garam Masala – a sweeter mix of aromatic Indian spices that includes cinnamon, nutmeg, and cardamom, but no turmeric, transforming this dish into a gobi masala curry recipe
Allspice – a small berry that is slightly sweet and warm
Cardamom – a staple in Indian cuisine with a citrusy, minty, and herbal flavor

For the vegetable ingredients in this gobi curry recipe (gobi means cauliflower in India), the sweet potato and cauliflower florets are the stars. We also add in chickpeas and green peas to make it even more nutritious and colorful.

With that being said, if you don’t like any of these ingredients, simply omit them. Or swap in an equal amount of any of your favorite vegetables such as green beans, eggplant, or carrots. That’s what makes this easy curried cauliflower with coconut milk so versatile!

Is curry vegan?

Yes, this cauliflower chickpea curry recipe is vegan. But the real answer to this question really depends on what you put in it. Because we are using tomatoes, coconut milk, and vegetable broth as the base, this is an entirely meatless meal.

Looking for a coconut milk substitute? I know some of you are allergic to coconut. If this is you, simply replace it with 1 cup Plain, Whole Milk Yogurt. Obviously, adding yogurt will no longer make this dish vegan, but the taste indifference will be minuscule.

Is this recipe healthy?

Yes, this cauliflower coconut curry is extremely healthy with the abundance of spices and produce all packed into one pot. Not only does turmeric provide anti-inflammatory and antioxidant benefits, but it transforms this vegetable curry with coconut milk into a creamy vegan yellow curry that is so pleasing to the eye. Serve this to your family, and they won’t be able to get over that bright yellow color!

Is it spicy?

Our Indian style cauliflower curry is not spicy, but the spice factor can certainly be enhanced with the right ingredients. To make a creamy, spicy curry, there are a few options:

Purchase the hot variety of your favorite store-bought curry powder blend.
Add ½ tsp Cayenne Pepper when you add the spices.
Add 1 sliced Indian green chile or Thai Bird chile when you add the vegetables.

PRO TIP: The spice in fresh chiles lies mostly in the seeds and ribs. Since Indian green chiles and Thai Bird chiles are long and slender, it is hard to remove the seeds and ribs to dial down the spice factor.
If you still want some heat, but not too much, simply use half the chile. Save the remaining half as a garnish, for more spice, or the next time you make this cauliflower curry bowl.

When working with fresh chiles, don’t forget to wash your hands, cutting board, and knife immediately after slicing the chile. It’s not so fun when you wipe your eye with chile hands – ouch!

What to serve it with?

I find the best way to serve this cauliflower coconut curry is over a bed of freshly made basmati rice (or brown rice for greater nutrition). I also love serving it with my mom’s bulgur pilaf.

The sauce from the cauliflower turmeric curry seeps into the rice, creating a luscious, comforting meal. And if you find you still have some leftover yellow curry sauce in the bottom of your bowl, warm, toasted Naan bread acts as the perfect utensil to sop up all those juices!

A Few tips and variations:

Here are a few helpful tips and a few recipe variations you can follow for making the best cauliflower curry

Don’t have sweet potatoes, but still want the naturally sweet flavor? Use an equal amount of regular potatoes + 1-2 tsp maple syrup.
Add 1 Tablespoon of Homemade Turmeric Paste when you add the liquid ingredients to make it an even brighter Indian yellow curry.
Want to make this cauliflower curry recipe low carb? Omit the green peas for a simple sweet potato chickpea curry.
Want a Cauliflower Chickpea Spinach Curry? Add in 1-2 cups fresh spinach leaves at the end of cooking for additional flavor and nutrition.
Looking to enjoy this vegan cauliflower curry throughout the week? Reheat individual portions in a microwave-safe bowl on HIGH in 1-minute intervals, stirring in between, until thoroughly warmed through.
Alternatively, reheat over medium heat in a small saucepan with the lid on until it reaches a gentle boil. If the Indian cauliflower dish seems a bit too thick, add 1-2 Tablespoons water to loosen it up.
Want to freeze the leftovers? Go for it! This cauliflower sweet potato curry freezes beautifully. As a matter of fact, I use my favorite 2-compartment meal prep containers (affiliate link) to fill one side with this curry and the other (smaller) side with rice and freeze it to serve later when I don’t feel like cooking.

Other veggie-packed vegan dinner recipes you might like:

Vegan Chili Recipe – Warm chili spices mixed in with beans, bulgur, and other veggies make this big pot of heartwarming chili.
Stuffed Acorn Squash Vegan – While most people serve acorn squash during the holidays, I cook it throughout the year. This stuffed acorn squash is my go-to recipe for an easy weeknight dinner.
Vegan Quinoa Recipes – I incorporate quinoa in our diet often because of its high protein content. This recipe is my favorite to make on a Tuesday night.
Vegan Mushroom Ragout – This dish is for those who are mushroom lovers. Mixed with earthy and nutty, this recipe is perfect for a luxurious dinner.
Slow Cooker Butternut Squash Stew – This butternut squash stew is as easy as it gets! Place everything in your slow cooker and enjoy dinner in 3-4 hours.
Butternut Squash Noodles – A low-carb dinner you can make on a Tuesday night by swapping spaghetti with squash noodles. Only 6 ingredients.
Need more inspiration? Check out all our Vegetarian Meal recipes.

Other curry recipes you might like:

Thai Green Beef Curry in Slow Cooker – Eastern flavors mixed in with stew meat mixed in with fresh lemongrass and ginger cooked in the slow cooker.
Spicy Chicken Curry – Learn to make chicken curry from the pros. This recipe features a technique I learned while I was living in the Caribbean.
Tomato Curry Soup – Garnished with cumin roasted shrimp this curried tomato soup is a meal-worthy dish you can make on a weeknight.
Brown Rice Curry – A basic brown rice recipe packed with veggies and curry flavors.

Vegan Cauliflower Curry With Coconut Milk

This Indian Cauliflower Curry Recipe is an easy, vegan, one-pot meal that can be ready in under 45 minutes. The warm, Indian spices and creamy coconut milk transform this vegan curry into a vibrant and flavorful dish. Serve it over rice for a complete meal to enjoy any night of the week.

Course Weeknight Dinner

Cuisine Indian

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 420kcal

Author Aysegul Sanford

Ingredients

1 tablespoon vegetable oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon curry powder
1 teaspoon ground turmeric
¼ teaspoon ground cinnamon
1 medium sized onion chopped (approximately 1 cup)
1 ½ teaspoons ginger minced
3 cloves of garlic minced
1 15 oz. can diced tomatoes
1 15 oz. can unsweetened coconut milk (or 1 cup plain whole milk yogurt)
¾ cup vegetable broth
A small head of cauliflower cut into 1-inch florets (approximately 3-4 cups)
1 large or 2 small sweet potato, cubed (approximately 2 cups)
1 cup cooked chickpeas
1 teaspoon kosher salt
¾ cup green peas frozen or fresh (no need to thaw if using frozen)
1 tablespoon cilantro chopped - more as a garnish
A handful of salted cashews as garnish optional

Instructions

Heat oil in a large heavy bottom pan (such as a Dutch Oven) over medium heat. Add in the ground coriander, ground cumin, curry powder, ground turmeric, ground cinnamon, and onion. Sauteé, stirring constantly, until onion is softened, 4-5 minutes.
Add in the ginger and cook for 1 minute or until fragrant.
Stir in the garlic and cook for 30 seconds. At this point, it should be a thick mixture that looks like it needs some liquid.
Add in the tomatoes, coconut milk, vegetable broth, cauliflower florets, sweet potatoes, chickpeas, and salt. Give it a gentle stir.
Put the lid on and bring it to a boil. Once it comes to a boil, turn the heat down to medium low and let it simmer for 20-25 minutes or until sweet potatoes are softened.
Stir in the green peas and cilantro.
Garnish with cilantro and chopped cashews (if using). Serve over rice.

Video

Nutrition

This Indian Cauliflower Curry Recipe was originally published in June 2019. It has been updated with additional helpful information and no changes to the originally published recipes in September 2020.

The post Cauliflower Curry With Coconut Milk (Vegan) appeared first on Foolproof Living.

Mexican Quinoa Recipe – One Pan

Aysegul Sanford — Wed, 05 Aug 2020 06:22:00 +0000

This post is sponsored by Circulon, but as always all opinions are mine.

Today I come to you with one of my favorite quinoa recipes that happens to be easy to make, clean, healthy, wholesome, vegan, and gluten-free. If you are with me, you are in for a treat today because we are making an incredibly delicious and versatile (more on that in a minute) Mexican Quinoa Recipe that is made in one pan and ready in 30 minutes.

This is yet another recipe I am adding to my collection of easy quinoa recipes.

Now, I know most of you are big fans of Mexican rice, and believe me, I am no different. However, I think it is fun to switch things up every once in a while. I think we can all agree that using (plant) protein-packed quinoa instead of rice is a great and healthy alternative to our favorite Mexican dish.

What I love the most about this Mexican quinoa bowl is that it all comes together in one pan, which makes the cleaning part so much easier for later. It is as simple as putting everything in one pan and letting it do its thing. Speaking of pans, I partnered up with my friends at Circulon to bring this recipe to you.

To make this One Pan Mexican Quinoa, I used their 12-inch Circulon Symmetry Merlot pan, the newest addition to the Circulon Symmetry family. It is a great pan that you can use for any dish (including soups). Though I think the best part is pan is that it is both oven and dishwasher safe.

Onto the recipe…

Ingredients for Mexican Quinoa Recipe

For this recipe, you will need an onion, bell peppers, spices (cumin and coriander), garlic, uncooked quinoa, black beans, corn, tomatoes, water (or vegetable broth), and cilantro.

Plus, though they are optional, you can top it off with avocado, pumpkin seeds, and scallions.

To make this one pot quinoa dish a quick Tuesday night dinner, I used canned beans, diced tomatoes, and corn. I also used vegetable stock, but water would also work.

How To Cook Quinoa On The Stove

I wrote a detailed post on how to make quinoa but below is a quick explanation.

When I am cooking quinoa by itself, the water to quinoa ratio that I use is 1 cup quinoa to 2 cups water.

If I have it on hand, I sometimes switch it up and use vegetable or chicken stock instead of water. I think it is such an easy way to make quinoa taste good.

In the recipe, however, it is a little bit different because we are cooking our quinoa with some vegetables. Since vegetables release some of their juices during the cooking process, we do not need as much water. Therefore, we use only 1 cup of liquid to make this Mexican style quinoa recipe.

How To Make

The process of making this one pan Mexican quinoa bowl has 2 folds.

Sauté aromatics: onions, peppers ( I used bell peppers, but you can also use jalapeños), ground cumin, ground coriander, and garlic for a few minutes.
Add in the rest of the ingredients and cook: Stir in the black beans, tomatoes, corn, quinoa and your liquid into the mixture. You let it cook for 20-25 minutes with the lid on, and voila, dinner is ready!

RELATED: Need some inspiration for recipes with quinoa? If so, I’ve got you covered! Below are a few of the best quinoa recipes that I make over and over again with both vegan and vegetarian options.

Instant Pot Mexican Quinoa (The exact same recipe but made in a pressure cooker instead)
Mediterranean Quinoa Salad
Quinoa Avocado Salad
Quinoa Tabbouleh
Quinoa Vegetable Soup
Butternut Squash Quinoa Salad
Quinoa Breakfast Porridge

Step By Step Recipe How-To Video:

Creative Ways To Use This One Pan Mexican Quinoa Recipe

As I mentioned at the beginning of this post, this Mexican style quinoa dish is so versatile. Even though I served it by itself here, you can use this basic recipe to create different dishes. Here are some creative ideas:

Serve it as a savory breakfast bowl with an egg on top:

This makes a great protein-packed breakfast, especially if you work out in the morning and need a healthy breakfast to start the day.

Turn it into a Vegan Mexican Quinoa Salad:

The beauty of this recipe is that you can serve it both warm and cold. I usually serve it as a warm meal on the day off. Then on the next day, I add in some chopped red onion, cilantro, avocados, radishes, and lime juice to turn it into a salad.

Serve it as a filling for a taco:

This quinoa and black bean recipe is perfect as a taco filling. Depending on the dietary restrictions of your family, you can roast some vegetables (cubed sweet potatoes are my favorite) and add them into the Mexican quinoa to make it flavorful and filling.

If you have meat eaters in the family, you can fill your tacos with the quinoa and then top it off with cooked ground beef or shredded chicken as well.

Serve it as a side dish:

While I am perfectly fine with serving this gluten-free Mexican quinoa bowl recipe by itself, I also think that it makes a great vegetarian side dish. Especially, if you are serving other Mexican dishes like Slow Cooked Beef Brisket Tacos, Grilled Flank Steak Tacos, or not so Mexican but still delicious Chicken and Potato Bake.

A Few Tips for The Best Mexican Quinoa Recipe

Spices: Do not skip on sautéing ground cumin and coriander at the beginning. They are both oil-soluble spices, which means in order for them to release their flavors they need to interact with oil. If you want to make this recipe spicier, you can swap bell peppers with sliced jalapeños.
Top it off with a dollop of sour cream or Mexican cotija cheese: I wanted to keep this recipe basic and vegan so I just garnished it with avocado slices and some fresh cilantro. However, if you don’t mind it being vegetarian, you can (in true Mexican fashion) top it off with some sour cream or cotija cheese as well.

How to store this Mexican Quinoa Bowl:

If you have leftovers you can place them in an airtight container. It should keep fresh up to 3 days in the fridge.

Other Mexican Recipes You Might Like

Mexican Street Corn Salad
Mexican Egg Bake
Sheet Pan Chicken Nachos
Cowboy Caviar
Corn and Bean Salad
Mexican Corn Recipe
Mexican Stuffed Peppers
How to Make Corn Tortillas
Mexican Corn Pasta Salad
Need more inspiration? Check out all our side dishes and Mexican inspired recipes.

Mexican Quinoa Recipe

Whether you serve it as a weeknight dinner or a healthy breakfast with an egg on top, this vegan and gluten free One-Pan Mexican Quinoa Recipe is an easy meal you can make for your family. It is ready in 30 minutes and can alternatively be served as a side dish or just by itself for a protein-packed nutritious meal.

Course Side Dish

Cuisine Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 346kcal

Author Aysegul Sanford

Ingredients

For The Mexican Quinoa:

1 tablespoon olive oil
1 medium-sized onion chopped
2 small bell peppers chopped (or 2 jalapeno peppers, seeded and chopped)
1 teaspoon ground cumin
½ teaspoon ground coriander
2 cloves garlic peeled and minced
1 cup quinoa rinsed and drained
1 15 oz. can black beans, drained and rinsed
1 cup corn kernels fresh or frozen
1 can diced tomatoes with all their juices (15 oz.)
½ teaspoon kosher salt
¼ teaspoon black pepper
1 cup water or vegetable broth
¼ cup fresh cilantro chopped – plus more as garnish

As Garnish:

1 ripe avocado
2 stalks of scallions chopped
1 lime cut into wedges
Handful of pumpkin seeds optional

Instructions

Heat oil in a 12-inch pan with a lid over medium heat. Add in the onion, peppers, cumin, and coriander. Cook, stirring occasionally, until onions are translucent, 7-8 minutes.
Stir in the garlic and cook for 30 seconds.
Add in the quinoa, black beans, corn kernels, tomatoes, and salt and pepper. Give it a large stir.
Pour in the liquid, put the lid on, and bring it to a boil. Then turn the heat down to low and let it simmer for 20-23 minutes or until all the liquid is absorbed.
Let it sit for 5 minutes or so and fluff with a fork. Right before serving stir in the fresh cilantro.
Spoon the Mexican quinoa into bowls and garnish with fresh cilantro, avocado, and scallions. Serve with wedges of lime.

Video

Notes

A few notes for the best results:

Spices: Do not skip on sautéing ground cumin and coriander at the beginning. They are both oil-soluble spices, which means in order for them to release their flavors they need to interact with oil. If you want to make this recipe spicier, you can swap bell peppers with sliced jalapeños.
Top it off with a dollop of sour cream or Mexican cotija cheese: I wanted to keep this recipe basic and vegan so I just garnished it with avocado slices and some fresh cilantro. However, if you don’t mind it being vegetarian, you can (in true Mexican fashion) top it off with some sour cream or cotija cheese as well.
Want to make this in a pressure cooker instead? Try my Instant Pot Mexican Quinoa recipe.
You can follow the recipe as written and cook your quinoa with the vegetables. Doing so takes about 20-25 minutes. However, if you are short on time and have some leftover cooked quinoa, you can add that in after the vegetables are cooked. This way you do not have to wait for the quinoa to cook. Once it is warmed throughly your meal will be ready.

Nutrition

This post was originally published in January 2019. It has been updated with additional information and no changes to the originally published recipe in August 2020.

The post Mexican Quinoa Recipe – One Pan appeared first on Foolproof Living.

Quinoa Black Bean Tacos (Vegan)

Aysegul Sanford — Tue, 30 Jun 2020 20:33:00 +0000

I first came across vegan ‘taco meat’ while reading through a few recipes on the internet one afternoon and thought – what a fun recipe to make at home. Since my husband and I absolutely adore Mexican food recipes, it was a task I was so excited to accomplish.

Plus, I always have some sort of Mexican topping prepped and ready in my fridge – Avocado Dressing, Mexican Pickled Red Onions, Crumbled Cotija, the list goes on.

These homemade toppings are what make these quinoa tacos incredibly quick and easy. All I have to do on the day I am going to serve is prepare the plant-powered taco filling, which takes less than 30 minutes!

And if you are a lover of black beans (or have a few extra cans in your pantry), be sure to try my Black Bean and Corn Salad and Quinoa Black Bean Salad recipes.

Ingredients:

These vegan black bean tacos include a mix of pantry and fresh ingredients easily available in the supermarket.

For the taco filling, you will need vegetable oil, onions, ground cumin and coriander, tomato paste, garlic, uncooked quinoa, canned black beans, water or vegetable broth, fresh lime juice, and cilantro.

As for the assembly and toppings, gather together corn tortillas (preferably homemade), avocado dressing, pickled red onions, and lime wedges.

A Few helpful notes on the ingredients:

Quinoa. Use your favorite quinoa variety – white, red, black, or tri-color (rainbow). I choose tri color for the beautiful variation in colors and flavors. The key is to make sure to rinse and drain the quinoa prior to cooking. This is a quick trick that rids of that notorious bitter flavor. If quinoa is a new ingredient in your pantry, I highly recommend checking out my post on How To Rinse Quinoa before getting started.
Black Beans. One 15-oz can of black beans is enough to generously fill 8-10 corn tortillas. Just make sure to rinse and drain to get rid of excess salt and starch. If black beans are unavailable at the store that day, pinto beans are a great substitute.
Liquid. If you’re thinking the amount of liquid called for in the recipe is not enough, keep in mind that the onions and black beans naturally release a small amount of water all on their own. I know it may seem counterintuitive to use water, but I actually find it produces vegan quinoa meat filling that is delicate in flavor while allowing the Mexican spices to shine. If you happen to have a box of low-sodium vegetable broth in your pantry or fridge, by all means, use it to amp up the flavor. Keep in mind that if you use chicken stock, the filling will no longer be vegan.

How To Make:

The best and most efficient way to make these plant-based tacos is to break the recipe down into their respective steps. Follow each category and you will have a Mexican taco fiesta in no time!

The Quinoa ‘Taco Meat’

Saute aromatics and spices. In a large skillet over medium heat, add the olive oil. Add the onions, ground cumin and ground coriander and saute for 5-7 minutes, or until the onions have softened. Stir in the tomato paste and garlic and saute for one minute.

Add quinoa, black beans and liquid. Pour in the rinsed and drained quinoa and black beans, along with the salt, pepper and cooking liquid of choice.

Bring to boil, reduce to simmer. Bring the quinoa and bean mixture to a boil, then reduce to low, cover and simmer for 15 minutes or until most of the liquid is absorbed.
Steam and fluff. Let it rest for 5-10 minutes with the lid on (this allows the quinoa to cook through), then fluff gently with a fork.

Garnish. Drizzle it with the lime juice and sprinkle with cilantro.

The Toppings

As far as the toppings go, I like to keep my quinoa black bean and corn tacos simple with whatever I have prepped and ready for the week. All of these toppings will keep fresh for up to one week in an airtight container in the fridge. My favorites include:

Homemade Avocado Dressing
Avocado Slices (stored with a hint of lime juice to prevent browning)
My Super Easy Guacamole Recipe – Made with only four ingredients in 5 minutes.
Pickled Red Onions
Green Cashew Sauce (made with fresh cilantro)
Dairy-Free Avocado Cilantro Lime Crema
Salsa like this spicy Mango Habanero Salsa
Lime Wedges

Assemble

Warm the corn tortillas. Lightly warm the homemade corn tortillas in a skillet, oven or directly over the gas burners on your stove (this adds an extra bit of char).
Spread and spoon. Spread each tortilla with a spoonful of the avocado dressing, then spoon on some vegan taco filling.

Dollop and serve. Finish each vegan taco off with a dollop of avocado dressing, a few pickled red onions, and fresh cilantro. Squeeze fresh lime juice over top and enjoy!

A Complete Plant-Based Meal

Another reason I love these black bean tacos with avocado dressing so much is because quinoa is, in and of itself, a complete protein, meaning it provides all the nine essential amino acids our bodies cannot produce. It’s also high in B vitamins, calcium, potassium, magnesium, and naturally gluten-free.

The addition of black beans increases the protein content even more, while also providing a healthy dose of fiber and iron.

With that being said, if you are not a fan of black beans, you can also top these quinoa tacos with fried tofu from my friend Tania’s blog Cooktoria.

Variations:

The beauty of these vegan bean tacos (besides the wonderful pop of colors from the avocado and red onions) is the customizations you can make with the filling and the toppings, such as:

Corn: Add 1 cup fresh or frozen corn kernels when you add the black beans.
Chipotle: Add 1 finely diced chipotle pepper in adobo sauce along with the spices for a hint of smoky, spicy heat
Chili Powder: Add in a teaspoon of chili powder for additional heat.
Sweet Potato: During the wintertime, I usually cut a large sweet potato into cubes and roast it in the oven. Then I add the roasted potatoes as topping for additional veggies.
Ground Meat: If you’d like to add meat to the recipe, brown 1 lb of your favorite taco meat (beef, turkey, chorizo) in 1 Tablespoon oil before sweating the onions. Remove the browned meat with a slotted spoon and continue with the quinoa filling recipe. Once the quinoa and black beans are cooked through, simply stir in the browned meat at the very end before finishing with the lime juice and cilantro.

Serving Suggestions

These tacos make a wonderful addition to any weeknight table and are just the dinner I crave after a long day.

I love to enjoy them with a fresh and flavorful Pineapple Margarita (or Blueberry Margarita) and Mexican corn on the cob or Mexican Corn Salad. This certainly adds a fun, fiesta addition to Taco Tuesday.

If you’re not craving tacos, the vegetarian filling makes a great plant-protein addition to burritos, nachos, and taco salads, too.

How To Store Leftovers

The black bean taco filling is best stored separately in an airtight container for up to 4 days in the fridge.

I also keep the toppings and dressings in separate glass containers to enjoy throughout the week.

Whenever the craving strikes, I whip together a batch of homemade corn tortillas on the stove, rewarm the taco filling for 5-10 minutes on the stove top and gather together the rest of the toppings for a taco night I can call my own.

Other Vegan Quinoa Recipes You Might Also Like

Mexican Macaroni Salad
Vegan Burrito Bowl
Mexican Quinoa Bowl
Vegan Quinoa Chili
Instant Pot Mexican Quinoa Bowl
Quinoa Tabbouleh Salad
Love using pantry staples like beans? Check out all my Easy Pantry Dinners

Quinoa Black Bean Tacos Recipe

Recipe for Quinoa Black Bean Tacos with Avocado dressing. A quick, easy, and healthy vegan and gluten-free plant-based tacos made with quinoa filling. Ready in 20 minutes, this simple taco recipe is guaranteed to be your favorite taco-Tuesday dinner.

Course Dinner

Cuisine Mexican

Prep Time 10

Cook Time 15

Total Time 25

Servings -6 servings

Calories 287kcal

Author Aysegul Sanford

Ingredients

For The Quinoa “Taco Meat”

1 tablespoon vegetable oil
1 medium-size onion chopped
1 teaspoon ground cumin
½ teaspoon ground coriander
2 tablespoons of tomato paste
2 small cloves of garlic minced
3/4 cup uncooked quinoa rinsed and drained
1 can black beans rinsed and drained
½ teaspoons kosher salt
¼ teaspoon black pepper
1 ½ cups water or vegetable broth
3 tablespoons fresh lime juice freshly squeezed
½ cup fresh cilantro rinsed and roughly chopped, more as a garnish (optional)

For The Tacos

8-10 corn tortillas preferably homemade
1 cup avocado dressing – optional
½ cup pickled red onions – optional
Wedges of lime to serve – optional
½ cup corn as garnish – optional

Instructions

To make the taco meat: Heat oil in a large skillet over medium heat. Add in onion, ground cumin, and ground coriander. Sautee, stirring frequently until onions are softened, 5-7 minutes.
Stir in the tomato paste and garlic. Sautee for a minute.
Add in quinoa, black beans, salt, and pepper. Pour in the cooking liquid of your choice.
Bring it to a boil, turn down the heat to low, and let it cook for 15 minutes or until most of the liquid is absorbed.
Let it rest for 5-10 minutes with the lid on. Fluff it with a fork and drizzle it with the lime juice. Sprinkle with chopped cilantro, if using.
To Assemble: Lightly warm corn tortillas in a skillet or in the oven. Spread each tortilla lightly with the avocado dressing, top it off with a few spoons of the quinoa black bean mixture.
Top it off with a dollop of the avocado dressing and a tablespoon of pickled onions. Garnish with cilantro and serve with wedges of limes on the side.

Notes

Notes:

Be sure to try my Avocado dressing to top them off.
The nutrition information below does not include the optional toppings. In terms of toppings, I only included one avocado.
Best way to store leftovers: The black bean taco filling is best stored separately in an airtight container for up to 4 days in the fridge. When ready to serve, heat on the stovetop for 5-10 minutes and assemble as it is written in the recipe.

Nutrition

This Quinoa Black Bean Tacos recipe post was originally published in July 2014. It has been updated with new pictures, information, and recipe in June 2020.

The post Quinoa Black Bean Tacos (Vegan) appeared first on Foolproof Living.

Instant Pot Mexican Quinoa

Aysegul Sanford — Wed, 17 Jun 2020 13:06:02 +0000

I think we can all agree that Instant Pot’s ingenious technology takes the rush and stress out of cooking, especially when you’re running low on time. Quinoa Instant Pot recipes are easy and quick to make. And the best part is that you don’t lose any flavor.

Today’s recipe, Instant Pot Mexican Quinoa is the pressure cooker version of one of the most popular recipes on my blog, Mexican Quinoa Bowl. The ingredient list is pretty much the same, but the method is different.

If you are a fan of cooking quinoa in your pressure cooker, this is a great vegan instant pot dinner that comes together in just about 30 minutes. Perfect for a gluten-free and veggie-packed dinner you can make on a Tuesday night.

So, if you are wondering whether or not you can make Mexican quinoa in Instant pot, read on…

Ingredients

Colorful, tasty, and simple ingredients make this plant-based meal an easy choice when trying to decide what to make for dinner. The list in the recipe card below may look long but I bet you already have everything in your pantry.

To make this recipe, you will need veggies like onions, peppers, and garlic. You will also need Mexican-cuisine staples like cumin, coriander, black beans, corn, and tomatoes. And finally, you will need, the star of the recipe, quinoa.

A Few Helpful Tips For Ingredients:

Quinoa: I used white quinoa because (1) it is widely available and (2) it cooks quicker literally in 1-minute pressure cooking cycle. If you decide to use red, black, or tricolor quinoa, increase the cooking time to 3 minutes for the best results.
The Cooking Liquid: You can certainly use water as the cooking liquid in this recipe. However, I find that swapping water with vegetable broth is an easy way to flavor quinoa.
Tomatoes: I used a can of regular diced tomatoes, but if you can get your hands on it I would recommend using fire-roasted tomatoes for extra flavor.
Black Beans: I chose canned black beans for this recipe but red kidney beans also work very well.
Corn: I use fresh corn while it is in season during the warmer months. However, canned (and drained) or frozen corn would also work well in this recipe.
Fresh Cilantro: Not a fan of cilantro? Just omit using it.

How To Make Mexican Quinoa In An Instant Pot

Ready in under 30 minutes with only 1-minute active pressure cooking and completely done in an Instant pot, this is the perfect easy meal when you’re out of ideas.

Saute veggies & quinoa: Press sauté on the Instant Pot and add in the oil. Once the oil is hot but not smoking, add the onion, peppers, ground cumin, and ground coriander. Cook, stirring constantly, until onions are translucent, 4-5 minutes. Stir in the garlic and cook for 30 seconds.
Add the rest of the ingredients: Add in the quinoa, black beans, corn kernels, tomatoes, and salt and pepper. Pour in the liquid and stir to combine.

Cook in the Instant Pot: Secure the lid and move the steam release valve to the sealing position. Select Manual/Pressure Cook to cook on high for 1 minute. When the cooking cycle is complete, let the pressure naturally release for 8 minutes, then move the steam release valve to the venting position to release any remaining pressure. When the floating valve drops, remove the lid.

Finish and serve: Fluff the now-cooked quinoa with a fork. To serve, place the desired amount in a bowl and garnish with your favorite toppings (listed below.)

Topping Ideas For Pressure Cooker Mexican Quinoa

If you are like me, a fan of various toppings, this vegan burrito bowl is a great one to use as a base. Below are a few topping ideas:

A ripe sliced fresh avocado or guacamole
A dollop of Creamy Avocado Dressing
Mexican pickled onions
Pickled radishes
Pico de gallo or any of your favorite jarred or homemade salsa
A dollop of Chipotle Cashew Cream
Pumpkin seeds for a bit of a crunch
A drizzle of lime juice and fresh lime wedges on the side
Vegetarian Options: Sour cream and/or crumbled cotija cheese.

How Long Does It Take From Start To Finish:

Once you are done with sauteeing quinoa and veggies in the Instant pot, it takes about 5-7 minutes for it to come to full pressure. After a 1-minute of actual pressure cooking time, I let it natural release for 8 minutes and release the rest of the pressure by switching the pressure valve to steam release.

So it is safe to say that this Mexican inspired pressure cooker quinoa recipe takes about approximately 15 minutes to cook in the Instant Pot. If you add 10 minutes of prep time to that, you should have dinner on the table in less than 30 minutes.

Best Way to Store Leftovers:

Leftovers can easily be stored in an airtight container in the fridge for up to 3 days. Make sure it’s come down to room temperature before storing so it can maintain its freshness.

Expert Tips:

Give a quick rinse to quinoa for best results: Rinsing quinoa under cold water for a few minutes helps with the removal of its natural coating saponin. If you need more information on rinsing quinoa, be sure to check out my post on How To Wash Quinoa properly.
Don’t skip the spices! Sauteeing classic Mexican spices like cumin and coriander in oil before mixing them with the rest of the ingredients will elevate the flavor in a major way.
Make it spicy! Add some heat by using 2 jalapeno peppers or a teaspoon of chili powder instead. Leave the jalapeno seeds intact to make it extra spicy.
Serve it warm or cold: Enjoy it hot right out of the Instant Pot or let it cool for an hour or two and serve at room temperature.
Add in a handful of greens to serve it as a salad: If you have leftovers, you can also add in a handful of spring salad greens or baby spinach leaves, chopped scallions, and cubed avocado to turn it into a salad.
Serve it as a meal or side dish: This Mexican quinoa is delicious on its own or on the side of Flank Steak Tacos or Slow Cooker Beef Brisket Tacos.
Serve it as a vegan breakfast bowl with a fried egg on top: This quinoa burrito bowl makes the best protein-packed savory breakfast bowl.
Don’t have quinoa on hand? I made a brown rice version of this recipe and named it as Vegan Burrito Bowl. It took a little bit longer to cook, but it was just as good.

You Might Like:

Here are a few other Vegan Instant Pot Recipes you might like:

If you are in need of more vegan quinoa recipes, here are a few more to inspire you:

Instant Pot Mexican Quinoa Recipe

Pressure Cooker Mexican Quinoa flavored with cumin, coriander, and flavored with beans. This quick and easy one-pot meal is made in the Instant Pot. It is a vegan, gluten-free, and plant-protein packed dinner recipe you can serve on a Tuesday night. Top with avocados, salsa, or pickled vegetables for a delicious bowl of Mexican flavors.

Course Dinner

Cuisine Mexican

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 298kcal

Author Aysegul Sanford

Ingredients

For The Mexican Quinoa:

1 tablespoon vegetable oil
1 medium-sized onion chopped
2 small bell peppers chopped (or 2 jalapeno peppers, seeded and chopped)
1 teaspoon ground cumin
½ teaspoon ground coriander
2 cloves of garlic peeled and minced
1 cup of white quinoa rinsed and drained
1 (15 oz.) can black beans, drained and rinsed
1 can corn rinsed (1 to 1 1/2 cups of fresh or frozen corn would also work)
1 can 15 oz. diced tomatoes, with all their juices
½ teaspoon kosher salt
¼ teaspoon black pepper
1 cup water or vegetable broth
¼ cup fresh cilantro chopped – plus more as a garnish

As Garnish (pick & choose):

1 ripe avocado
1 lime cut into wedges
Pickled vegetables optional
A handful of pumpkin seeds optional

Instructions

Press sauté and add the oil to the Instant Pot.
Once the oil is hot but not smoking, add the onion, peppers, ground cumin, and ground coriander. Cook, stirring constantly, until onions are translucent, 3-4 minutes.
Stir in the garlic and cook for 30 seconds.
Add in the quinoa, black beans, corn kernels, tomatoes, and salt and pepper. Give it a stir.
Pour in the liquid, secure the lid, move the steam release valve to the sealing position.
Select Manual/Pressure Cook to cook on high for 1 minute.
When the cooking cycle is complete, let the pressure naturally release for 8-10 minutes, then move the steam release valve to the venting position to release any remaining pressure. When the floating valve drops, remove the lid.
Give it a gentle stir.
To serve: Place the desired amount in a bowl and garnish with fresh cilantro, avocado, and pickled onions or radishes. Serve with wedges of lime.

Nutrition

The post Instant Pot Mexican Quinoa appeared first on Foolproof Living.

Best Vegan Chili

Aysegul Sanford — Sun, 23 Feb 2020 13:10:00 +0000

Why Should You Try This Recipe?

If you are like me, married to a big meat eater, the idea of making homemade chili without meat may come off as a big goal to achieve. But believe me when I say, meatless chili can be just as delicious thanks to creative uses of a few simple ingredients.

However, that’s not all, here are a few more reasons why this vegan chili recipe is awesome:

A plant-based chili recipe based on flavors and textures: When I set out to find the best vegan chili recipe ever, I had one thing in mind and that is to create a no meat chili recipe that mimics the flavors and textures of chili made with ground meat. This recipe achieves that thanks to umami-rich ingredients like tomato paste, soy sauce, diced tomatoes, and dried shiitake mushrooms. Using these ingredients helped me replicate the texture of ground beef by creating my own vegan ground meat mixture.
Easily Adaptable: This easy, low-carb, and low-fat recipe is made with pantry staples, but I made sure to share substitutions (including vegan meat substitutes) so that you know how you can achieve similar results even if you are missing a few ingredients here and there.

Actually healthy: This meatless chili recipe is made with wholesome, plant-based, and actually healthy ingredients, so go ahead and treat yourself to a second bowl.
Ready in under 1 hour: Thanks to canned beans and quick cooking time of vegetables, you can have this healthy vegan chili on the table in less than an hour making it the perfect cozy meal for meatless Monday dinner.

Need more inspiration for more easy vegan chili recipes? If so, be sure to check out my Vegan Chocolate Chili and Vegan Quinoa Chili recipes.

Ingredients:

The list for this veggie chilli ingredients might seem long but I promise that it will make sense once you see the below breakdown followed by various ingredient substitutions:

For Umami Rich Plant-Based Meat: This simple vegan chili recipe uses a mixture of walnuts and dried shiitake mushrooms to mimic the flavors of meat. Later, mixed with umami-rich tomato paste and soy sauce, the flavors get so similar to regular chili that no one can tell that this is a no meat chili.

Chili Ingredients: For deep flavor, I used vegetables like onions, celery, garlic and jalapenos. For additional creaminess and additional earthy flavors, I used Cannellini and black beans (pinto beans or red kidney beans would also work). I used canned beans (one of each kind) as I wanted to be able to make this dish in under one hour.
Bulgur Wheat for the meaty texture: For added chewy texture, I used medium-coarse bulgur wheat. If you are new to cooking bulgur, be sure to check out my detailed post on Types of Bulgur Wheat and How to Cook Bulgur Wheat to learn more about it. I recommend this brand of bulgur (affiliate link), if you can’t find it in your grocery store.
While I know that some of you might think of Vegan Chili with Bulgur to be an unusual combo, I assure you that the added texture of bulgur brings this veggie chili recipe together.

Spices: In terms of spices, you will need ground cumin and chili powder. Optionally, you can also add in a pinch of spanish paprika, cayenne pepper or even red pepper flakes.
Toppings: In my version of vegan vegetable chili here, I opted for chopped red onion, sliced avocados, fresh corn, chopped cilantro, and thinly sliced radishes. The vibrant colors coming from the toppings turn it into what my niece calls, a rainbow chili.

Substitutions and Recipe Variations

Use quinoa instead of bulgur: While I highly recommend using bulgur (and think that a quick trip to the store is worth it), you can use a cup of uncooked quinoa in place of bulgur, especially if you are after a vegan gluten free chili recipe. The end result will not be as chewy, but it will still be a delicious vegan chili.
Other vegan meat substitutes: If you prefer not to use bulgur (or quinoa), you can try store bought soy or tofu crumbles or crumbled tofu. Impossible Ground Beef, Beyond Meat, and Hodo Mexican Crumbles are a few popular supermarket plant-based meat substitutes I recommend.
Dried Shiitake Mushrooms: If you can’t get your hands on dried mushrooms, you can use fresh thinly sliced mushrooms instead. If you do so, you can add them into the pot while you are adding the veggies and skip the grinding step (with walnuts).
Other topping ideas: As it is with any chili, any of your favorite toppings would work here. If you want them to be all vegan, consider using vegan sour cream, vegan cheese, a squeeze of lime juice, and tortilla chips as toppings. Or, if you don’t mind turning it into a vegetarian chili, you can top it off with cotija cheese or crumbled queso fresco as well.

How to Make Vegan Chili From Scratch?

The process of making this easy vegan chili bean recipe has 4 folds. From start to finish (including preparation of ingredients), the whole process takes between 45-60 minutes.

Process walnuts and shiitake mushrooms in a food processor until finely ground. Set them aside. We will use them later.

Cook the veggies: Heat olive oil in a heavy bottom large pot (such as a large Dutch oven) over medium-high heat. Saute onion, celery, and jalapeños with a wooden spoon until they are translucent. Then add in the spices, tomato paste, and garlic and cook for a minute or so.
Stir in the rest of the ingredients & cook: Add in the diced tomatoes, black beans, kidney beans, vegetable stock, soy sauce, bulgur wheat, and the processed walnut-shiitake mushroom mixture. Put the lid on, bring the mixture to a boil, and then let it simmer until it thickens to your liking, 25-30 minutes.
Garnish & Serve: Ladle it into bowls and top each bowl with your toppings.

How To Store, Freeze and Reheat?

I think the best part of this vegetarian black bean chili is that it tastes better the next day. It also stores and freezes well.

Storage: Bring the leftover chili bean soup to room temperature, place it in an airtight container, and keep it in the fridge upto 4 days. When ready to serve, heat it in a saucepan. If it is too thick, feel free to add ½ cup of vegetable broth or water.
Freezing Instructions: Place the chili in a freezer-safe container after it fully cools down. Freeze for upto two months.
Thawing Instructions: Let it thaw in the refrigerator overnight. Next day, transfer it into a saucepan, add in a little bit of vegetable stock or water, and heat it over medium heat until it is warmed throughly.

What To Serve With It?

This vegan black bean chili is a whole meal by itself, but if you want to take it up a notch you can serve it with one of the delicious dishes below:

Savory Cornbread Muffins
Corn Tortilla Recipe
Vegan Cornbread
Spinach Quesadillas
Vegan Coleslaw
Olive Bread
Mexican Street Corn
Almond Flour Biscuits – GF option for bread

Cooking Instructions for Instant Pot and Slow Cooker:

While I made this vegetarian chili recipe on the stovetop, you can also make it in a pressure cooker and crockpot.

To make this recipe in the Instant Pot:

Saute: Turn Instant Pot to saute mode. Heat olive oil and add the onions, celery, jalapenos, and spices and cook until softened. Add in the garlic and cook for 30 seconds. Add the rest of the chili ingredients and give it a stir.
Pressure cook: Secure the lid and cook on Manual on high pressure for 12 minutes. Natural release the pressure for 10 minutes and then move the steam release valve to the venting position to release any remaining pressure. When the floating valve drops, remove the lid.
Serve: Give it a stir, taste for seasoning and add more if necessary. Ladle into bowls and garnish with toppings.

To make this recipe in the Slow Cooker:

Saute veggies: This is an optional step, but I’d like to saute onion, celery, pepper, and spices (ground cumin and chili seasoning) with olive oil in a large pot until they are softened before adding them into the slow cooker. I find that this produces a more flavorful vegetarian chili but if you are short on time you can skip this step and put them in the crock pot right away.
Add the rest of the chili ingredients and cook on high for 2 to 3 hours or on low for 4 to 5 hours.
Taste for seasoning and add in if necessary. Ladle into bowls, garnish with the toppings and serve.

Expert Cooking Tips:

Dried Shiitake Mushrooms: If you look at the recipe below, you’ll see that I listed ½ ounce dried mushrooms. Here in the US, dried mushrooms are sold in 1-ounce packets so it is more accurate to list them as ounces than in cups. If you get one of those packets, simply use half of the packet.
For Spicy Vegan Chili: To add some heat, I used jalapeños. If you are serving your no-meat chili to kids, you might want to take the seeds off or use red bell pepper instead. But if you are a lover of spicy food and hot flavors of jalapeños, feel free to add them in with the seeds.

FAQs

What vegetables to add to chili?

You can add in various hearty vegetables like sweet potatoes, cauliflower, broccoli, carrots, green onions, mushrooms, and bell peppers.

How long can vegan chili last in the fridge?

As long as it is kept in an airtight container, vegan chili should keep well for up to 4 days.

How to thicken vegetarian chili?

To thicken chili, you can let it simmer for longer without the lid or add in an additional can of beans or vegetables like sweet potatoes, broccoli, or cauliflower florets.

How many calories are in vegan chili?

This easy vegan chili recipe serves 6 people. It is 325 calories per serving, excluding the toppings.

Other Similar Recipes You Might Also Like:

Other Healthy Chili Recipes You Might Like

Other Mexican Inspired Recipes You Might Also Like:

Other Vegan Soups Recipes You Might Like

Lentil Soup
Pumpkin Ginger Soup
Jerusalem Artichoke Soup
Vegan Squash Soup
Vegan Sweet Potato Soup
Need more? Check out all our Vegan Recipes

Recipe Credit: Throughout my search for the best vegan chili recipe, I tried several recipes from several websites and cookbooks and finally landed on this version that is heavily adapted from the cookbook, Vegan for Everybody (affiliate link) by America’s Test Kitchen.

I did make quite a bit of change to their original recipe, “The Ultimate Vegan Chili”, mostly to the cooking technique to make it faster, but in general, I based this recipe on the ingredients that they used.

Vegan Chili Recipe

This Easy Vegan Chili Recipe tastes incredible! It’s easy to make with basic pantry ingredients, vegetables and spices. It’s a crowd pleaser that is guaranteed to be a hit with vegan, vegetarian, and meat eaters alike.

Course Soup

Cuisine Mexican

Diet Vegan

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 325kcal

Author Aysegul Sanford

Ingredients

For The Walnut Mixture:

½ cup walnuts
½ ounce dried shiitake mushrooms

For The Vegan Chili:

2 tablespoons olive oil
2 large onions chopped (about 2 cups)
3 stalks of celery chopped
2 jalapeños seeded and chopped
1 tablespoon ground cumin
¼ cup chili powder
3 tablespoons tomato paste
6 cloves of garlic minced
1 28- oz can diced tomatoes with juices
1 can 15 oz. low sodium black beans, drained and rinsed
1 can 15 oz. Cannellini beans, drained and rinsed
6 cups of vegetable stock or water
3 tablespoons soy sauce use tamari for gluten free option
¾ cup medium coarse bulgur *
½ cup cilantro roughly chopped – plus more as garnish

Optional Garnishes:

1 ripe avocado cut into small pieces
1 radish sliced thinly (watermelon radish if you can find)
¼ cup whole kernel corn
1 lime cut into wedges

Instructions

Place walnuts and dried shiitake mushrooms in the bowl of a food processor and process until finely ground, 30-45 seconds. Transfer to a bowl and set aside.
To make the Vegan Chili: Heat olive oil in a heavy bottom pan (like a Dutch oven) over medium-high heat. Add in onion, celery, and jalapenos. Cook, stirring frequently, until onions begin to brown, 7-9 minutes.
Reduce heat to medium and stir in cumin, chili powder, tomato paste, and garlic. Cook, stirring constantly, until fragrant, for about 1 minute.
Add in diced tomatoes, black beans, Cannellini beans, vegetable stock, soy sauce, bulgur, and the processed walnut-shiitake mushroom mixture.
Put the lid on, bring the mixture to a boil, and then let it simmer until it thickens to your liking, 25-30 minutes. The longer it simmer the thicker it will become.
Stir in the cilantro right before serving.
Ladle into bowls and top it off with the garnishes.

Video

Notes

If you are new to cooking with bulgur and not sure about the types of bulgur wheat, be sure to check out my post on Bulgur Wheat.
Use quinoa instead of bulgur: While I highly recommend using bulgur (and think that a quick trip to the store is worth it), you can use a cup of uncooked quinoa in place of bulgur, especially if you are after a vegan gluten free chili recipe. The end result will not be as chewy, but it will still be a delicious vegan chili.
It is better on the next day: Like in any other chili or stew recipe, this no-meat chili recipe is better on the next day. So feel free to make it a day ahead. On the next day, it might be thicker than you like. If so, it is okay to add in 1/4- 1/2 cup of water or vegetable broth as you are warming it up.
It freezes beautifully: The recipe below serves 6 people. If you have leftovers, you can bring the chili to room temperature, place it in an airtight container, and freeze it for up to two months. Let it defrost in the fridge a day before you are planning to serve it.
Want to make your own chili powder for this recipe? Here is how to make it:
- Pre-heat the oven to 300 F degrees.
- Place 2 dried ancho chiles and 2 dried New Mexican chiles on a baking sheet and toast until fragrant, 8-10 minutes. Transfer them onto a plate, let cool for 5 minutes, then remove stems and seeds.
- Working in batches, grind them in a spice grinder and transfer to a bowl to use in your vegan bean chili later on.

Nutrition

The post Best Vegan Chili appeared first on Foolproof Living.

Vegan Burrito Bowl with Cashew Chipotle Cream Sauce

Aysegul Sanford — Thu, 23 Jan 2020 19:36:00 +0000

The first time I shared this recipe was back in 2016, right around the time we were in between jobs and moving. Life was so chaotic back then. I was juggling between keeping my blog alive and the challenges that life was throwing my way.

During all of that drama, I needed easy to make, cost-effective and healthy meals that were filling, cheap and super simple. And this Vegan Burrito Bowl recipe was my go-to dish. I still make it often, so today I am giving it a new look with a few additional photos and a quick how-to video.

About this Mexican Burrito Bowl with cashew chipotle cream sauce recipe

If you look at the recipe below, you might think that it has a lot of ingredients. While I agree with you that I also know that this is a very forgiving recipe and that you are totally fine if you are missing a few ingredients or want to make substitutions. Additionally, all of those ingredients are pantry staples and/or could be easily found in any supermarket.

I usually cook some brown rice and/or quinoa on Sunday to use in salads or bowls like this throughout the week. If you have your rice cooked, this vegan taco bowl recipe comes together in less than 30 minutes. I recommend making the Cashew Cream Sauce with Chipotle first and then the black bean mixture. Also, if you like, you can make the cashew cream sauce a day in advance and keep it in a jar in the fridge.

Whatever you do, do not skip the sauce. The smoky kick that comes from the adobo truly takes this dish to the next level. It also goes so well with all the other ingredients.

Chipotle burrito bowl ingredients

The list may look long, but trust me, you probably already have the majority of them in your pantry. This vegan Mexican bowl comes together in three separate parts – the sauce, the filling, and the assembly. You will need:

Vegan burrito sauce ingredients

Cashews – Unsalted, raw, whole cashews will produce the purest and creamiest cashew dressing.
Garlic – One clove of raw garlic goes a long way. If you find the taste of raw garlic too astringent, simply use half or omit it altogether.
Adobo Sauce – Purchase a small can of Chipotle Peppers in Adobo and spoon out one tablespoon of the sauce.***
Avocado – The avocado adds fat and richness. Don’t worry – there will be more avocados to come!
Lemon Juice – A fresh burst of acidity makes this sauce pop. If you don’t have lemons, lime juice can be substituted. Just make sure it is freshly squeezed, not the bottled variety.
Salt – For flavor and balance, of course. Taste and adjust to your liking.
Unsweetened Almond Milk (or Water) – Either liquid will work, just make sure not to use sweetened or flavored almond milk. This will completely alter the flavor of the cashew sauce.

*** PRO TIP: Need only a small bit of chipotle, but don’t want to throw out the rest? Once you have the amount of chipotle sauce you need for the recipe, transfer the remainder of the can to your blender and blend until smooth. Transfer the now-pureed peppers to a small plastic freezer storage bag, label, date, and store in your freezer. Every time you need Chipotle peppers in adobo, break off the amount you need, seal tight and place back in the freezer. Keep in the freezer for up to 3 months.

Burrito filling

Olive Oil – A mild, cold-pressed olive oil will do. You can substitute using grapeseed oil, too.
Coriander – Light and bright, grinding whole coriander seeds in a spice grinder will offer the freshest flavor.
Cumin – Savory and smoky, it pairs beautifully with fresh coriander. Again, grind the whole seeds at home in your spice grinder, if possible.
Onion – Use a mild white or yellow onion. If you want a sweeter filling, red or Vidalia onions can be substituted.
Red Bell Pepper – I specify red bell peppers for their sweeter flavor, but you can use any color of the rainbow – orange or yellow would be just as delicious.
Tomato Paste – Purchase tomato paste in a tube rather than a can. The tube variety is much easier to work with and the remainder can be stored in your fridge.
Garlic – Adding the garlic near the end helps to prevent it from burning and becoming bitter. As soon as you can smell the aroma of garlic in the skillet, you know it’s ready.
Unsweetened Canned Corn – Make sure to purchase unsweetened corn and drain and rinse thoroughly. Some canned corn varieties have added sweeteners and preservatives that are just unnecessary. If you prefer, one 15 oz bag of frozen corn can also be used – no need to thaw!
Canned Black Beans – Drain and rinse the beans along with the canned corn. This helps to rid of excess starch and liquid.
Vegetable Stock (or Water) – If you use vegetable stock, make sure it is low-sodium so you can control the amount of salt in the burrito bowl recipe. Alternatively, you can always use water.
Salt + Black Pepper – Adjust the seasoning during cooking and at the very end to your liking.

Assembly

Cooked Brown Rice – I always have a big batch of cooked brown rice in the fridge, which makes this recipe so quick and easy, but any of your favorite grain will offer a well-balanced meal. Follow the steps in the recipe card below if you don’t have any brown rice already prepared.
Grape Tomatoes – Grape tomatoes add such a beautiful color and fresh, sweet flavor. If the grape tomatoes don’t look good at the store that day, use sweeter cherry tomatoes, which always seem to be in season!
Jalapeno or Bell Pepper – If you want this vegan burrito bowl a bit spicy, slice a jalapeno with the seeds and ribs intact. For a milder garnish, simply remove the seeds and ribs or substitute with a bell pepper instead.
Avocado – I told you we would be using more avocado! Pile it on for an extra creamy meal!
Cilantro – The quintessential garnish to any Mexican meal! Don’t skip it – it really rounds out all the flavors!
Lime Wedges – To serve, to brighten it all up at the very end!

How to make this vegan chipotle sauce recipe

I recommend making the Mexican cashew cream sauce before the actual burrito bowl. This way, the sauce, and all other ingredients are prepped and ready – all you have to do is toss it together in a bowl! To make the cashew chipotle cream sauce, simply:

Soak the cashews. The secret to any creamy cashew cream sauce is softening the cashews so they easily blend to a smooth puree. To achieve this, soak the cashews in water for at least two hours or up to overnight.
If you’re in a pinch, speed up the process by pouring boiling water directly over the cashews in a heat-proof bowl and let sit for one hour.
Puree all the sauce ingredients in your food processor. Once the cashews are properly soaked, drain and rinse, then add them to the bowl of your food processor and pulse 5-6 times. Add the garlic, adobo sauce, avocado, lemon juice, and salt.
Process for 15-20 seconds or until it forms into a paste. With the motor running, add the unsweetened almond milk (or water) through the tube and process until smooth. Adjust the seasoning and set aside.

How to make chipotle veggie bowl

This chipotle veggie bowl comes together in a few easy steps. Simply:

Bloom the spices and aromatics. In a large skillet, heat the olive oil over medium heat. Add the cumin and coriander and bloom for 30-45 seconds, or until fragrant. Add the onions and peppers and cook, stirring occasionally, for 5-6 minutes, or until translucent. Stir in the tomato paste and garlic and mix until combined and fragrant, about 30 seconds.
Add the vegetables. Add the rinsed and drained black beans, corn and water. Season with salt and pepper, give it a stir and simmer for 10-15 minutes.
Assemble and serve. Place about 1 cup of cooked brown rice in the bottom of a serving bowl. Spoon around ¼ of the vegan burrito mixture on top of the rice (this helps the rice soak in all those wonderful juices) and garnish with tomatoes, jalapeno (if you like it spicy) or bell pepper, avocado and cilantro. Drizzle a generous amount of the burrito bowl dressing on top and serve with lime wedges. Enjoy!

Variations

If you’re looking to add a bit more protein to this vegan Mexican bowl recipe, try one of the below variations.

Vegetarian Burrito Bowl Recipe: Add 1-2 freshly fried eggs for every rice bowl for a complete and filling meal.
Tofu Burrito Bowl: There are two options – either crumble 4oz firm tofu over each burrito bowl prior to adding the sauce. Or, for a more flavorful meal, cut 1lb firm tofu into ½ inch cubes and simmer in the burrito mixture along with the corn and black beans. Note – you may need a few tablespoons additional stock or liquid, as the tofu will absorb some of those juices.
With Quinoa: To stick to a vegan burrito bowl with a boost of plant-based protein, replace the brown rice with an equal amount of quinoa similar to how I did in this Mexican Quinoa Recipe.

Vegan Burrito Bowl with Cashew Chipotle Cream Sauce

A healthy vegan burrito bowl recipe flavored with homemade cashew chipotle cream sauce. Our favorite burrito ingredients are lightly sautéed, placed on a bed of rice and drizzled with creamy and smokey cashew sauce.

Course Main Dish

Cuisine Mexican

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 706kcal

Author Aysegul Sanford

Ingredients

For the Cashew Chipotle Cream Sauce:

1 cup cashews soaked for at least 2 hours or overnight
1 clove of garlic minced
1- tablespoon adobo sauce from a can of chipotle peppers in adobo
1/2 ripe avocado
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 cup unsweetened almond milk or water

For the Burrito Mixture:

1 tablespoon olive oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 medium onion chopped
1 medium size red bell pepper seeded and chopped
1 tablespoon tomato paste
2 cloves of garlic minced
1 15 oz. can of unsweetened corn, drained and rinsed
1 15 oz. can of black beans, drained and rinsed
1/4 cup vegetable stock or water
1/2 teaspoon salt
1/4 teaspoon black pepper

To Assemble:

4 cups of cooked brown rice
1/2 cup colorful grape tomatoes sliced
1 jalapeno or bell pepper seeded and slice (optional)
2 stalks of scallions chopped
1 ripe avocado sliced or cubed
handful of fresh cilantro leaves rinsed
lime wedges to serve it with

Instructions

To make the cashew chipotle cream sauce: Drain and rinse the cashews and place them in the bowl of a food processor. Pulse 5-6 times. Add in the garlic, adobo sauce, avocado, lemon juice, and salt. Process 15-20 seconds until it turns into a paste. Pour in the almond milk (or water) over the tube and process until creamy. Taste it for seasoning and add in if necessary.
To make the burrito mixture: Heat oil in a large pan. Add in the coriander and cumin and cook until fragrant, 30-45 seconds. Stir in the onion and red pepper, and cook stirring occasionally, until translucent. This should take 5-6 minutes. Stir in the tomato paste and garlic. Mix until totally combined. Add in the black beans, corn, and water. Season it with salt and pepper. Give it a big stir. Allow it to simmer for 10-15 minutes.
To assemble the vegan burrito bowls: Place some brown rice at the bottom of a large bowl. Spoon some burrito mixture on top. Garnish it with tomatoes, peppers, scallions, avocados, and cilantro. Add a dollop (or more) of cashew chipotle cream sauce. Continue with the rest of the bowls. Serve each bowl with lime wedges.

Video

Notes

If you do not have cooked brown rice on hand, you can make it as follows:
Heat olive oil in a medium size pot with a lid. Add in the brown rice. Stir constantly until the rice is coated with oil and somewhat toasted, 3-4 minutes. Add in the water and salt. Let it come to a boil. Put the lid on, turn down the heat to low, and let it simmer for 40-45 minutes. Turn off the heat and let it sit 10 minutes without opening the lid. Fluff it with a fork and set aside.
Cashew Cream Sauce with Chipotle can be made a day in advance and kept in an airtight jar in the fridge.

Nutrition

A Few Notes On the Recipe:

I sometimes switch things up and add a few cups of leftover cooked chicken into the pot towards the end just to warm it up. If you have a husband like mine, who loves chicken, this is an easy way to give this dish a new life.
You can make the cashew cream sauce a day in advance and keep it in an airtight container in the fridge. On the next day, be sure to shake it well before use.
The consistency of the cashew cream and chipotle sauce depends on your preference. As you can see, in these new photos (and in the video) I made my sauce more liquid-y than the version I made back in the version I published initially (you can see the images below). The consistency of the sauce is a personal preference. Though you can’t go wrong either way.
If you don’t have cooked brown rice on hand, you can use slightly warmed corn tortillas and serve this as a taco dish.
This dish makes the best leftover lunch the next day and can even be enjoyed cold.

Other vegan dinner recipes you might like

The post Vegan Burrito Bowl with Cashew Chipotle Cream Sauce appeared first on Foolproof Living.

Weeknight Vegetarian Ramen Bowl

Aysegul Sanford — Thu, 02 Jan 2020 15:46:00 +0000

I have always been a fan of ramen noodles. You know, those dried noodles with different flavors that they sell in supermarkets.

Their convenience is hard to beat: Pour hot water into the cup and have a tasty and filling fare in less than 5 minutes. But let’s face it, they are not the healthiest of meals. With all kinds of additives, preservatives, sugar, and salt they come with a lot of baggage.

Dried Noodles Versus Fresh Noodles

For that reason, I stopped buying dried ramen noodles and decided to no longer use them in my cooking. However, this all changed a few months ago when I discovered fresh ramen noodles in our local Whole Foods Market.

Not knowing what to expect, I bought a few packs and made this quick vegetarian ramen recipe that night. Boy, was that a game-changer. Now, I know I will never go back to the dried ramen noodles again.

If you are wondering, the name of the company is called Sun Noodle (this is not sponsored). They have a few different flavors, but I like the basic one called Kaedamama No 20. They sell them in 10 oz. portions, which is ideal for a weeknight meal. I usually buy a few and keep them in the freezer.

Now, I know you might not be living in an area where they sell this particular brand, but nowadays most supermarkets sell fresh ramen noodles. If you have never tried using fresh ramen noodles, give them a try and better yet, start with this super easy recipe I have here for you.

With this being said, please know that you can make this vegetable ramen recipe with dried noodles as well. Simply swap fresh noodles with 4 packs of the dried ones.

Other Ramen Ingredients – What To Add To Vegetable Ramen Recipe:

In addition to the ramen noodles, I used the following ingredients to make this ramen noodles bowl:

Shiitake Mushrooms: Mushrooms are a classic ingredient to use in a veggie ramen recipe both for their umami flavors and meaty texture. I opted for shiitake mushrooms, but other types like white button mushrooms or baby portabella mushrooms would also work in this recipe.
Flavoring Agents: To make the broth, I used scallions, grated fresh ginger, and garlic.
Vegetable Stock: I used storebought low sodium vegetable broth to make the ramen broth
Baby Bok Choy: Baby bok choy happens to be my favorite vegetable to use when I make vegetable ramen bowls like this one for two reasons. 1. It is easy and quick to cook it in the same liquid that I cook the ramen noodles in.
2. It’s mild flavor pairs so nicely with the rest of the ingredients without taking over the whole soup.
Large Eggs: I think adding an egg on top is yet another classic move when it comes to ramen bowls. However, you can also top it off with a fried egg as well.

QUICK TIP: You might be wondering whether or not ramen noodles sold in stores are vegan-friendly. I, too, was wondering about this so I looked it up.

Come to find out, the answer to this question depends on the brand. Most of the popular (inexpensive) brands of dried ramen noodles that are sold in the supermarkets are vegan. However, the little seasoning packets that are sold with them are usually not.
Additionally, most of these ramen noodles are produced in facilities that use eggs so there might be some contamination issues there.

The Sun Noodles I am using here are vegan.

In conclusion, the way to find out whether or not ramen noodles are vegan is to check the packaging.

About This Ramen Bowl Recipe – How To Make Vegetarian Ramen

As in most ramen noodle dishes, this recipe has 2 pots going at the same time.

The first one is for the broth. This vegan broth recipe is made with vegetable stock, ginger, scallions, miso paste, and tamari (or soy sauce).

The second one is a pot of boiling water to cook eggs and noodles. If you start them at the same time, it all comes together in 30 minutes or so.

How To Make Vegan Ramen Broth

As in most vegetarian or vegan ramen recipes, the process of making this bowl starts with making the broth. The broth I made in this recipe is miso-based and flavored with shiitake mushrooms, ginger, garlic, scallions, and tamari.

Below are the easy steps to make it:

Cook the mushrooms: Start by heating some vegetable oil in a large pot over medium heat. Add in the mushrooms and saute until softened, 4-5 minutes. Transfer the now-cooked mushrooms onto a plate and set aside.
Cook the Vegetables: In the same pot (no need to wash it), heat some more vegetable oil and add in the green onions, ginger, and garlic. Cook, stirring constantly, for 2 minutes or until they are softened. Add in the vegetable stock. Bring it to a boil and then let it simmer.
Add in the Miso Paste: To incorporate the miso paste into the broth, start by mixing the broth with the miso paste in a separate bowl.
To do so, place miso paste in a small bowl, ladle ½ cup of the boiling liquid from the pot, and give it a mix until the miso paste is completely dissolved. Add the mixture back into the pot along with tamari and sesame oil.
I used tamari here, but if you are not following a gluten-free diet you can soy sauce instead.

Cooking the Veggies, Eggs, and Noodles for Homemade Vegetarian Ramen Recipe

As your vegan ramen broth simmering on the stovetop, cook the eggs, noodles, and bok choy in a separate pot.

But first, start by preparing the bok choy. To do so, gently rinse the baby bok choy (you can also use large bok choy for this recipe) and cut each one in half lengthwise. At this point, I usually rinse them one more time just to make sure that they are free of soil. Set them aside.

Below are the steps to cook the vegetables, eggs, and noodles:

Boil water in a large pot: Bring a large pot of water to a boil.
Cook the eggs: Add in the eggs and let them cook for exactly 8 minutes. Cooking eggs for 8-minutes yields eggs with yolks that are still creamy but firm, which is how they are traditionally served.
As they are cooking, fill a medium-sized bowl with ice and water. Once the 8-minute cooking time is completed, using a slotted spoon transfer the eggs into the ice water to stop cooking. When it is cold enough to handle peel the eggs.
Cook the bok choy and ramen noodles: Bring the water to a boil and add in the bok choy and ramen noodles and cook until they are softened, 4-5 minutes.
The exact cooking time of the noodles might change based on the type of noodles you are using so be sure to check the packaging.
Drain and set aside.

How to Cook Bok Choy for Ramen

It takes around 4-5 minutes for bok choy to cook in hot liquid. As I mentioned earlier, I boil them in the same liquid that I cooked the noodles in as I think it is convenient.

However, if your noodles take longer to cook adjust the timing accordingly and cook the bok choy 4-5 minutes before the ramen noodles are fully cooked.

How To Assemble This Vegetarian Ramen Noodle Bowl:

To assemble the recipe:

Place the now-cooked noodles and bok choy into a large soup bowl.
Ladle a few cups of the simmering vegetarian ramen broth over it.
Slice eggs in half lengthwise and place in the bowl.
Top it off with reserved shiitake mushrooms, scallions, and sesame seeds (if preferred). Serve.

A Few Helpful Tops for The Best Vegetarian Ramen Recipe

Switch Up The Veggies: While mushrooms and bok choy are a pretty popular combination to use in most veggie ramen soup recipes, you can switch things up by using other vegetables like halved brussels sprouts, shaved carrot ribbons, shredded cabbage and snow peas.
However, keep in mind that the cooking time for each of these vegetables might be different so be sure to adjust it accordingly.
Fried Eggs Instead of Hard-Boiled Eggs: I cooked my eggs with yolks still creamy but firm, which is how they are traditionally served. However, you can also fry an egg and place it on top as well.
What to Do with the Leftovers? The recipe below feeds 6 people. If you are feeding a smaller crowd and end up with leftovers, I recommend storing the broth, cooked veggies (bok choy and shiitakes) and noodles separately in airtight containers and assemble as directed when you are ready to serve.

How Can I Turn This In To A Vegan Ramen Recipe

To make this recipe a vegan ramen noodle bowl, simply omit using eggs. If you wish, you can garnish it with a handful of edamame beans to add in some protein and make it more filling.

If You Liked This Vegetarian Ramen Recipe, You Might Also Like

Sweet Potato Noodle Pad Thai
5 Ingredient Zucchini Noodles
Skinny Shrimp Scampi
Chicken Lo Mein Recipe
Almond Chicken Salad
Need more inspiration? Check out all our Vegetable Meals

Weeknight Vegetarian Ramen Bowl

A weeknight vegetarian ramen bowl recipe flavored with shiitake mushrooms and bok choy. Ready in 30 minutes and great meal to feed a family of 6. This recipe has been adapted with changes from a recipe in Real Simple (February 2018 issue) magazine.

Course Dinner

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 383kcal

Author Aysegul Sanford

Ingredients

3 tablespoons vegetable oil divided
½ pound shiitake mushrooms wiped, stems removed and sliced
5 stalks of green onions scallions, sliced, white and green parts* separated
2 tablespoons grated ginger approximately 2 inches
4 cloves of garlic
6 cups of vegetable stock
2 tablespoons white miso paste
2 tablespoons tamari or soy sauce
2 teaspoons toasted sesame oil
4 large eggs
10 oz. fresh ramen noodles or 4 3-ounces packets dry ramen
3 heads baby bok choy rinsed and cut in half lengthwise
1 tablespoon toasted sesame seeds

Instructions

Heat 2 tablespoons vegetable oil in a large pot. Add in the shiitake mushrooms and cook, stirring frequently, until softened, 4-5 minutes. Transfer mushrooms onto a plate, cover with aluminum foil (to keep them warm), and set aside. Do not wash the pot.
To make the miso broth: Heat the remaining 1 tablespoon oil in the now-empty pot. Add in the white parts of the green onions, ginger, and garlic. Cook, stirring constantly, for 2 minutes.Pour in the vegetable stock. Bring it to a boil.
Meanwhile, place miso paste into a bowl. Ladle ½ cup of the boiling liquid and whisk until miso is completely dissolved. Add the mixture back into the pot along with tamari (or soy sauce) and sesame oil.
To cook the eggs and noodles: Fill a large pot with water and bring it to a boil.
Lower eggs into the pot and cook them for 8 minutes. Using a slotted spoon remove them from the pot and place them into a bowl of ice water and set aside.
Bring the water back to a boil.
Add the noodles and bok choy and cook them until they are al-dente and bok choy turned bright green (and softened), 3-4 minutes. Drain.
In the meantime, peel the eggs and halve them lengthwise.
To assemble: Place noodles and bok choy in a bowl, pour some miso stock over it and top it off with shiitake mushrooms and eggs. Garnish with the reserved green parts of the scallions and sesame seeds.

Video

Notes

* Reserve some of the green parts to use as garnish and use the rest somewhere else.

Nutrition

The post Weeknight Vegetarian Ramen Bowl appeared first on Foolproof Living.

Roasted Vegan Stuffed Acorn Squash

Aysegul Sanford — Sat, 26 Oct 2019 14:29:42 +0000

Squash season is in full bloom in Vermont. I recently discovered a small pumpkin farm right down the street from where we live and have been making daily trips over there to stock on all kinds of squash to test in recipes. Last week, I picked up a few acorn squash and made this easy vegan side dish. We loved it so much that I thought it should be shared here on the blog.

This Roasted Vegan Stuffed Acorn Squash recipe is made with stuffing roasted acorn squash with a quinoa filling flavored with apples, cranberries, and pecans. Aka all the autumn flavors we all love.

From start to finish, it takes less than an hour to make and it can be prepared a day in advance. You can serve it both warm, room temperature, or right out of the fridge, which IMHO makes it an ideal dish for your upcoming Thanksgiving menu.

Intrigued? Read on…

How To Make Roasted Vegan Stuffed Acorn Squash

The recipe has 3 folds.

First, you start with roasting acorn squash. While it is roasting, you make the quinoa and apple filling. Last but not least, you fill the roasted acorn with the stuffing.

How To Make Acorn Squash

I find that the best way to cook any squash is to roast it. I think roasting brings out their earthy flavors more than any other method of cooking. Acorn squash is no different.

To roast acorn squash, you first cut it in half or into quarters. You can do it the way I did and cut it in lengthwise, but cutting it crosswise would also work.

Next, you scoop out all the seeds and drizzle the inside (the flesh) with olive oil. I recommend using your clean fingers to distribute all the oil to make sure that it coats all the flesh. Then you sprinkle each half with a generous amount of salt and pepper.

The amount of seasoning used depends on the size of your acorn squash, but for the ones you see in the photos I used a little less than ¼ teaspoon kosher salt and ⅛ teaspoon black pepper.

Then you place the squash halves cut side down on a sheet pan lined parchment paper and roast them in a preheated 400 F degree (204 C.) oven for 40-45 minutes or until a knife inserted in the flesh comes in and out easily.

For this recipe, I used 5 small-ish acorn squash, which yielded 10 halves, but you can also use 3 large ones and cut them into quarters.

How Long Does Acorn Squash Last

Uncooked acorn squash will last up to a month in a cool and darkroom. If you plan to cut it and consume it in smaller amounts, then it is best to cover the raw squash with stretch film (or place it in an airtight container) and store it in the fridge.

If you want to make this quinoa stuffed acorn squash recipe a day in advance, you can roast the squash, bring it to room temperature, place in an airtight container, and store in the fridge until you are ready to stuff it with the filling.

How To Make the Quinoa Stuffing for Stuffed Acorn Squash Recipe

To stuff the acorn squash, I made a sweet and savory stuffing by cooking onions, celery, and garlic with apples, cooked quinoa, cranberries and pecans. The earthy flavors mixed in with sweet fruit is truly a great filling for the sweet roasted acorn squash.

The stuffing recipe below yields 3-4 cups of filling, but if for some reason you have some leftovers, you can enjoy it as a side dish or a quick lunch on the next day. It can also be served just by itself as a side dish.

Similar to the squash, you can make this quinoa stuffing a day in advance as well. Just be sure to store it in an airtight container in the fridge.

How To Serve Quinoa Stuffed Acorn Squash

Like I mentioned earlier, you can serve this dish warm, room temperature or cold. If you are not a fan of serving it cold, you can heat it in a 300-degree oven for 10-15 minutes or until it is warmed thoroughly.

What To Serve With Acorn Squash

While this vegan stuffed squash recipe can be served by itself, it would also be a great side dish to serve along with turkey, chicken or pork dishes, especially while acorn squash is in season.

If you decide to serve it with animal protein, I would recommend incorporating some of the juices of the meat dish into the stuffing. Perhaps, by drizzling some of the juices over the stuffed acorn squash right before serving.

A Few Tips For The Best Acorn Squash Recipe

Make Ahead Instructions: If you are planning to make this dish ahead, I recommend roasting the acorn squash and preparing the quinoa-cranberry filling a day in advance and storing them separately in airtight containers in the fridge. If you are planning to serve them cold, you can assemble them right before serving. If you want to serve them warm, I recommend placing the squash in a preheated 300-degree oven for 10-15 minutes and warming up the filling on the stove top right before assembling.
Add Feta To Make it Even Better (for Vegetarian Stuffed Acorn Squash): If you don’t mind it being a vegetarian dish, you can also garnish it with a handful of crumbled feta cheese.
A Word on the Seasoning: This is one of those dishes that I highly recommend tasting as you go, especially when it comes to the stuffing. I tend to like the stuffing on the saltier side as I think it brings out the sweet (caramelized) flavors of roasted acorn squash, but it also depends on your personal preferences so give it a taste to make sure that the seasoning is to your liking before serving.
Acorn Squash Nutrition Facts: A serving of cooked acorn squash contains a total of 115 calories. It is a fiber and vitamin C rich vegetable that is high in antioxidants. (Source)

If You Liked This Quinoa Stuffed Acorn Squash, You Might Also Like

Other Thanksgiving Side Dishes You Might Like

Other quinoa recipes you might like:

Roasted Vegan Stuffed Acorn Squash

Roasted Acorn Squash filled with hearty and gluten free quinoa stuffing flavored with cranberries and pecans. Add this Vegan Stuffed Acorn Squash recipe to your Thanksgiving dinner menu to serve your vegetarian or vegan guests.

Course Side

Cuisine American

Prep Time 45

Cook Time 45

Total Time 1 30

Servings servings

Calories 370kcal

Author Aysegul Sanford

Ingredients

To Roast the Acorn Squash

2 tablespoons of olive oil
3 large or 5 small acorn squash, cut in half and seeds removed
Salt and pepper

To Make the Stuffing:

1 tablespoon olive oil
1 medium onion chopped
3 stalks of celery ¾ cup, chopped
1 large apple peeled and cut into small cubes
2 cloves of garlic minced
2 1/2 cups cooked quinoa from 1 cup uncooked quinoa
¾ cups dried cranberries
½ cup pecans coarsely chopped
1 teaspoon salt
½ teaspoon black pepper
¼ cup fresh parsley chopped plus more as garnish
A handful of pomegranate arils as garnish optional

Instructions

To roast the acorn squash:

Pre-heat the oven to 400 F degrees. Line a baking sheet with parchment paper.
Drizzle the insides of acorn squash with olive oil. Using a brush (or clean fingers) spread the oil all over the flesh. Sprinkle each half with a large pinch of salt and pepper (depending on the size of your squash).
Place the squash cut side down and roast for 40 minutes or until a knife comes in and out easily when inserted in the flesh of one of the squash. Let it cool on the counter 5 minutes before stuffing.

To Make the Stuffing:

Meanwhile to make the stuffing, heat olive oil in a large pot in medium high heat. Add in the onion and celery and cook, stirring frequently, until translucent, 5-6 minutes. Add in the apple and cook 3-4 more minutes or until apples are softened.
Stir in the garlic and cook for 30 seconds.
Add in quinoa, cranberries, pecans, and salt and pepper. Give it a large stir and turn the heat to medium low. Let it cook for 7-8 minutes, stirring a few times to make sure that it is moist. If you feel like it is drying stir in a few tablespoons of water.
Taste for seasoning and add in if necessary. At the last minute stir in the parsley.
To assemble: Fill each acorn squash half with the stuffing and garnish it with parsley and pomegranate arils if using.
Serve.

Video

Nutrition

The post Roasted Vegan Stuffed Acorn Squash appeared first on Foolproof Living.

Vegan French Lentil Soup Recipe

Aysegul Sanford — Sun, 01 Sep 2019 13:59:11 +0000

For the last few days, we have had the nicest weather. The temperatures have gone up to 50 degrees, and for this time of the year in Vermont, that is considered as “nice and warm”. As far as I am concerned, it is not warm by any stretch of the imagination, but I am happy to see the sun shining outside. Sadly, the forecast shows snow tomorrow so I am making soup. This healthy and easy Lentil Soup, to be exact.

The first time I published this Green Lentil Soup recipe was back in February of 2014 and it has been a reader favorite so I decided to give it an update with a few new photos, some helpful information, and a quick how-to video.

Over the years, this has been one of my go-to weeknight recipes for cold winter evenings. My version here is vegan, but below I made sure to list a few ways to add in some animal protein to the soup.

I love this recipe as it is somewhere between a soup and stew making it a perfect main dish for a meatless Monday dinner. If you are like me, enjoy meal worthy soup recipes, I know you will enjoy this lentil soup recipe.

Intrigued? Let me break it down for you.

How to prepare lentils for lentil soup

As it is with beans, it is possible to have foreign objects like leaves, stones, or twigs in a bag of lentils. That is why before I start using them in my recipes, I always comb them thoroughly and give them a quick rinse.

To do so, place lentils in a shallow plate like a pie plate or a baking sheet. Pick out and discard any leaves or small stones.

Next, place lentils in a colander or strainer and rinse under cold running water.

Do I need to soak lentils for this lentil vegetable soup

You do not need to soak lentils before cooking. Compared to most legumes (i.e. chickpeas, beans, black-eyed peas, etc.), it takes a much shorter time for lentils to cook so there is no need to soak them beforehand.

Lentil soup ingredients

To make lentil soup you will need:

Onion
Carrots
Celery stalks
Tomato Paste
Garlic
Canned Tomatoes
Aromatics like: Bay Leaf, Thyme, and Fresh Parsley
Green Lentils ( I used French Du Puy Lentils)
Vegetable Stock or Water
Balsamic Vinegar (or red wine vinegar would also work)

How to make healthy lentil soup from scratch

The process for making this easy vegan lentil soup has 2 parts.

First, sautee onions, carrots, celery with a little bit oil in a large heavy bottom pot (i.e. Dutch oven) until softened. Add in tomato paste, garlic, tomatoes, and bay leaf. Sautee for another minute.

Second, add in the lentils and vegetable stock (or water). Put the lid on and bring it to a boil. Once boiling, turn down the heat and let it simmer.

Right before serving, remove the bay leaf, stir in the balsamic vinegar and garnish with chopped parsley.

How long do lentil soup take to cook

Depending on the type of lentils you are using, lentils cooking time is about 25-30 minutes.

In this recipe, I used French lentils. It took me just under 45 minutes to cook the soup (including the vegetables) from start to finish.

If you use green lentils instead of Du Puy lentils it might take 5-10 minutes less to cook them.

How much water (or stock) to add to lentil soup:

When it comes to cooking lentils by themselves, my ratio for lentil to water (or vegetable stock) is one to three. In other words, I use 3 cups of liquid to cook 1 cup of lentils.

In this easy green lentil recipe, I used 1 1/2 cups of lentils and cooked it in 6- cups of liquid as I wanted to have extra liquid to cook all the other vegetables.

Want to know more about French lentils?

Here is a few FAQs answered about French du Puy lentils:

What are French du Puy Lentils and how are they different from regular green lentils?

Compared to green lentils, French du Puy lentils are smaller. I personally prefer them because they keep their shape after they are cooked whereas green lentils turn mushy after long cooking time.

In terms of taste, they are pretty similar so you would not compromise flavor if you use one or the other.

Where do I get du Puy lentils?

While they are becoming more and more popular, if you can’t find them in your local supermarket, you can certainly find them in health food stores. Or else, you can order French Lentils (affiliate links) online.

If I do not have French du Puy lentils, can I use regular green lentils for this recipe?

Yes, you can. You can use them interchangeably. Though be aware that the end product (mostly the texture) will look different. Perhaps, a little bit mushy as most of the green lentils will burst.

Can you freeze lentil soup?

Yes, you can. As a matter of fact, I usually make a big batch of this easy lentil soup recipe and freeze some of it for another day. Simply, let the soup come to room temperature, place in airtight containers, and freeze up to 3 months. A day before you are ready to serve, thaw in the fridge overnight.

How long will lentil soup keep fresh in the fridge?

As long as it is kept in an airtight container, this vegan lentil soup will be fresh for 3-4 days. If you are serving it the next day, I recommend reheating only the amount that you plan to serve instead of reheating the whole soup.

What to serve this Frenh lentil soup with?

I usually serve it with a few slices of my no knead bread and a big green salad.

Is lentil soup healthy?

Absolutely! Green lentils high in fiber and protein and low in fat, which makes them a great alternative to meat. They are also packed with folate, iron, phosphorus, and potassium.

A Few variations for this easy lentil soup recipe

Like I mentioned earlier, this lentil stew recipe is one of my go-to weeknight soups, especially during the cold winter evenings.

Throughout the years of making it, I tried a few different variations so I am sharing those with you to help you as you make your own. Please know that while the recipe below is a vegan recipe, some of the ideas below include meat.

Vegan/Vegetarian Ideas

Add a cup of your favorite pasta (and even orzo) to the cooking liquid 10 minutes before everything is cooked: Adding a cup of pasta makes this a big one-pot meal that is perfect to feed a crowd.
Add 2 cups of baby spinach leaves or chopped fresh kale: You can make this dish even more nutritious by adding some greens. I usually go for spinach of kale and put them in 7-8 minutes before the cooking process is over.
Try adding different spices and fresh herbs: We love spicy hot food so sometimes I add in some crushed red peppers. In the past, I have also tried this recipe with paprika as well. You can use sweet or smoked paprika. Additionally, you can experiment with fresh herbs like sage, rosemary, and dill by adding them into the cooking liquid.

Non-Vegan (Animal Protein) Ideas

Add a cup of leftover or rotisserie chicken (cut in small cubes): An easy way to add animal protein in this recipe is to add a cup (or more) of shredded or cubed chicken. I usually add it right at the same time I add the stock. Additionally, you can use chicken stock to make it even more flavorful. If you decide to do so, I recommend using 4 cups of chicken stock and 2 cups of water.
Add ground beef: Another great way to add in some animal protein. If you decide to do so, I recommend adding 1/2 pound ground beef to the pot and cooking it for 5-6 minutes before you add in the onions. Be sure to use a wooden spoon and break the large pieces of beef as it cooks. After you cook it for a few minutes, you can follow the recipe as directed. Again, feel free to use chicken or even beef stock to make it even more flavorful.

Other lentil recipes you might like:

Other vegan soup recipes you might like:

French Lentil Soup Recipe

Recipe for French Lentil Soup that you can make under 45 minutes with tips, tricks, variations, and freezing instructions all in one blog post. If you are looking for a heart-healthy way to feed your family, this vegan French Lentil Soup will do the job perfectly. This recipe has been rewritten and updated on February 25th, 2018.

Course Soup

Cuisine French Cuisine

Diet Vegan

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 238kcal

Author Aysegul Sanford

Ingredients

1 tablespoon olive oil
1 large onion chopped
3 medium carrots peeled and chopped
3 celery stalks chopped
1 tablespoon tomato paste
3 garlic cloves minced
1 can diced tomatoes (14 oz can)
1 bay leaf
1 teaspoon thyme leaves chopped
1 1/2 cups French lentils Lentils Du Puy, rinsed and picked over
1 teaspoon salt
1/2 teaspoon black pepper
6 cups vegetable broth/stock preferably homemade
2 teaspoons balsamic vinegar
1/4 cup fresh Italian parsley chopped - plus more as garnish

Instructions

Heat olive oil in a large heavy bottom pot over medium heat. Add onions, carrots, and celery and cook until they are softened, 5-7 minutes.
Stir in the tomato paste and cook for a minute.
Add garlic and cook for 1 more minute.
Stir in the tomatoes, bay leaf, and thyme. Cook until fragrant, 1-2 minutes.
Add French lentils, salt and pepper. Give it a big stir to make sure that everything is mixed evenly.
Pour in the vegetable stock, turn the heat up to medium-high, put the lid on and bring it to a boil. Once boiled, turn down the heat to low and let it simmer for 30-35 minutes.
Right before serving, take out the bay leaf and stir in the balsamic vinegar and chopped parsley.
Pour the soup in individual bowls and garnish it with more parsley.

Video

Nutrition

Slightly adapted from America’s Test Kitchen’s Hearty Lentil Soup recipe and my mother’s lentil soup recipe.

A QUICK TRIVIA:
IS LENTIL A BEAN?

If you are new to cooking with lentils, you might be wondering if lentils are a part of the beans family.
While they are grouped with peas and beans as a part of the legume family (as they grow in pods), they are not considered the same as beans.

This recipe was first published back in 2014 but recently updated with new photos, information, and a quick how-to video.

The post Vegan French Lentil Soup Recipe appeared first on Foolproof Living.

6-Ingredient Butternut Squash Noodles Recipe

Aysegul Sanford — Tue, 20 Nov 2018 16:30:01 +0000

This post is sponsored by Carapelli® . All thoughts and opinions are my own.

On my morning walks, I pass by pumpkin patches sitting under the watchful eyes of scarecrows. The small local farms in our small town here in Southern Vermont attract families with young children, intent on picking out the perfect canvas for their seasonal Jack O’ Lantern.

Last week in one of those walks, I picked out a few butternut squashes to try my hand in making squash noodles. If you have been following for a while you might remember the Sweet Potato Noodle Pad Thai and 5-Ingredient Zucchini Noodles I shared a while back. They are amongst some of the most popular recipes on the blog.

With the butternut squash currently being in abundance, I wanted to see how it would turn out if I were to spiralize it and turn it into noodles. To my surprise, it ended up being such a good recipe that I decided that it should be on the blog.

I also thought that it would be a great vegetarian side dish with the holidays coming up, especially if you have vegetarian guests coming. Made with just a few ingredients, this Butternut Squash Noodles recipe is bursting with autumn flavors and ready in less than 20 minutes.

If you are like me, into making quick dinners with minimal ingredients, you know that the key to creating dishes that taste good is using high-quality ingredients. For my butternut squash pasta noodles, I used Carapelli Organic Extra Virgin Olive Oil, a premium oil full of depth and flavor (bottled in Florence, Italy for over 125 years), that I purchased from our local Stop and Shop.

I have been using Carapelli Organic Extra Virgin Olive Oil since I featured it in this Roasted Carrot Hummus recipe last summer. In addition to tasting really good, it has an artful and elegant looking bottle that is hard to miss on the olive oil isle at the supermarket.

How to make squash noodles

Before I continue to talk about the recipe, I want to talk about how to to turn butternut squash to “noodles”.

Here are two methods you can use:

How to Spiralize Butternut Squash

The first method, the one I used, is using a spiralizer. This is the one I own and I cannot recommend it enough.

When it comes to spiralizing butternut squash you want to find a squash with a long and thick neck. The bottom part (where the seeds are), called bulbous, does not have an ideal shape for spiralizing. I reserve the bottom part for roasting later on.

To make spiralized squash noodles, simply peel the neck part of the butternut squash and trim the top off. Then using the thickest noodle blade process butternut into noodles. Since butternut squash is harder than other vegetables like zucchini and sweet potatoes, it is important to make sure that the squash is securely pressed onto the prongs before you start turning the wheel to turn it into noodles.

If preferred, trim the long squash noodles into shorter lengths so they are easier to cook and eat later on.

Watch how to spiralize butternut squash video {27 Seconds}

How to Make Butternut Squash Noodles Without a Spiralizer

Alternatively, you can use a julienne peeler to make butternut squash noodles. Though I have to be honest, this will require a bit of an arm workout. Additionally, the “noodles” you will get using a julienne peeler will be thinner compared to squash noodles made with a spiralizer. As a result, they will cook quicker.

What if I don’t own a spiralizer?

No need to worry if you don’t own a spiralizer, because nowadays most supermarkets sell various spiralized vegetables. For instance, our local Stop and Shop has a special section in the fresh produce area, where you can conveniently choose amongst several kinds of veggie “noodles” that are perfectly portioned for 2 servings.

How to cook butternut squash noodles

There are 3 ways to cook butternut squash noodles:

Sauteé on the Stove Top - How To Cook Spiralized Butternut Squash

The process of cooking this squash noodles on the stove top recipe has 2 folds.

First, you sauteé a small chopped onion and a few cloves of garlic in 2 tablespoons of olive oil. Then you add in the squash noodles and sauteé them gently for 7-10 minutes. I recommend using kitchen tongs as it will be easier to turn them as they cook. You will know that they are fully cooked, when they are softer and smaller in volume.

Second, you add in the flavoring agents. I wanted to keep this recipe super simple so I went with toasted walnuts, a touch of parmesan cheese, and some fresh parsley to finish off. Though if you are making this for your holiday entertaining, you can swap freshly parsley with fresh sage.

Boil Squash Noodles Like Pasta - How to Boil Squash Noodles

Alternatively, you can boil the butternut squash noodles (like spaghetti) in a pot of salted boiling water for 3-5 minutes. The timing depends on the thickness of your noodles, but I recommend keeping a close eye on it as it happens fairly quick.

If you decide to go with the boiling method and want to use the flavoring agents I used in my squash noodles recipe here, I recommend that you cook the onion with Carapelli olive oil separately and add in the boiled squash noodles into the pot at the end. This way noodles will be coated with the onions., which will provide a moist surface for parmesan cheese to stick to later when they are sprinkled with it.

Roast Butternut Squash Noodles in The Oven

Another method to cook squash noodles is to roast them in the oven. If you decide to do so, simply preheat the oven to 400 F degrees, line a sheet pan with parchment paper, spread your spiralized butternut squash on the sheet pan, drizzle it with a tablespoon of olive oil and sprinkle with salt and pepper. It should take no longer than 7-9 minutes for them to fully roast and soften.

How long to cook butternut squash noodles for?

The timing of how long it takes for butternut squash noodles to cook depends on the thickness of your noodles and the method you decide to use to cook them.

The thicker they are the longer it will take for them to cook. If you choose to use a spiralizer like I did (or buy them already spiralized from the supermarket), it takes 7-10 minutes for them to cook over medium-high heat on the stovetop. I recommend continually turning the noodles using tongs to make sure even cooking.

If you decide to cook them like spaghetti they cook faster, 3-5 minutes for al dente. If you decide to boil them, keep a close eye on them as it can get mushy so quickly.

A Few Tips on For The Best Sautéed Butternut Squash Noodles

What to do with the leftovers: I doubt that you will, but if you have leftovers, you can place them in an airtight container and keep them in the fridge. They will keep fresh for one more day.
Can I freeze butternut squash noodles: Yes, you can but I recommend freezing them before cooking. If you decide to do so, simply spiralize your squash, place in a plastic bag, and store it in the fridge upto 5 days or a month in the freezer.
Can I serve this to my vegan friends: Absolutely! Simply omit parmesan cheese or swap it with a few tablespoons of nutritional yeast for the umami flavor.

Regardless of the method you choose to cook or flavor your butternut squash noodles, it is important to use the freshest and highest quality ingredients when making such simple recipes.

After all these years of writing and sharing recipes for a food blog, I found that the art of cooking and eating well is all about using the freshest produce that is in season and looking for the highest quality ingredients to deliver big flavors. Since cooking almost every dish starts with olive oil, I prefer to spend on extra on Carapelli EVOO as I believe they have mastered the art of crafting exceptional extra virgin olive oils.

Other vegetable noodle recipes (aka low carb dinner recipes you might like

Learn How to Cook Zucchini Noodles - A recipe with only 5-Ingredients and ready in 15 minutes
Skinny Shrimp Scampi with Zucchini Noodles - A healthified version of shrimp scampi recipe made with zoodles instead of pasta
Sweet Potato Noodle Pad Thai - Love Asian flavors? Well, this vegan and gluten-free pad thai recipe is out of this world. A reader favorite.
Chicken Potato Noodle Soup - Your favorite chicken soup got lighter with spiralized potato noodles.

Other squash recipes you might like

6-Ingredient Butternut Squash Noodles

Learn how to cook butternut squash noodles on the stove top for a scrumptious, healthy, and 6-ingredient vegetarian 15-minute dinner recipe.

Course Vegetarian Dinner

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 320kcal

Author Aysegul Sanford

Ingredients

2 tablespoons Carepelli EVOO
1 small onion chopped
2 cloves of garlic minced
6 cups spiralized Butternut Squash Noodles from two 10-12 inch butternut squashes
Salt*
¼ teaspoon ground black pepper
½ cup walnuts roughly chopped
½ cup shredded parmesan cheese
2 tablespoons Italian parsley chopped (optional)

Instructions

Heat Carepelli EVOO in a large saucepan over medium-high heat. Add in the onion and cook until translucent, 3-4 minutes.
Stir in the garlic and cook, stirring constantly, for 30 seconds.
Add in the butternut squash noodles and cook for 7-10 minutes (timing depends on the thickness of your noodles). I recommend using kitchen tongs to gently turn them as they cook. You will know that they are cooked when they soften and get smaller in volume.
Add in the walnuts and give it a large gentle stir.
To Serve: Divide the cooked noodles into bowls and sprinkle each bowl with parmesan cheese and chopped fresh parsley, if preferred.

Video

Notes

*I would recommend starting with a small amount of salt and adding more after adding the parmesan only if you think you need it.

Nutrition

The post 6-Ingredient Butternut Squash Noodles Recipe appeared first on Foolproof Living.

Mediterranean-Style Green Beans

Aysegul Sanford — Sat, 28 Apr 2018 21:49:08 +0000

Mediterranean Style Green Beans Recipe – Deliciously tender green beans cooked with onions, tomatoes, and garlic and drizzled with yogurt dressing.

Today I come to you with a true Mediterranean-style dish. If I were to translate from its original Turkish name, it would be Green Beans made with Olive Oil. Even though I thought about naming it that way, for some reason it sounded more relatable when I called it the Mediterranean-Style Green Beans.

I think the best way to interpret this dish to American cuisine would be to call it a cold green bean salad. With that being said, you can eat it warm or cold. It is totally a personal preference.

So what makes this dish Mediterranean?

I am sure there is a scientific or historical answer to this question if you were to ask it to a culinary historian. But for someone like me, who spent all her childhood years in a Mediterranean country, this dish is the epitome of how we ate during the hot and long summer days of Turkey.

If you have been around that part of the world, you would know that during the summer months it gets so hot that most people prefer not to eat dishes that are served warm. Instead, they prefer lighter, refreshing dishes that can also be served cold.

And I bet you money, during this time of the year if you were to randomly pick a house in the Mediterranean region and look into their fridge, you would find a version of this dish.

How to make this recipe?

The process of making this Mediterranean Green Bean Recipe has 2 parts.

First, you sautee onions in a little bit of olive oil. Then add in all the other ingredients, put the lid on, and bring it to a boil. Let it simmer for 25-30 minutes until green beans are cooked but still tender.

Second, while the beans are cooking prepare the yogurt sauce. The recipe you see for the yogurt dressing you see below is a take on my Greek Yogurt Salad Recipe. To make it, place everything in a bowl and give it a whisk. It is that simple.

I highly recommend that you do not skip the yogurt sauce on top to truly experience the Mediterranean- Style way of eating this green bean dish.

The secret ingredient in this green bean salad, which- in my opinion- is the reason why it tastes so good, is sugar. A couple of teaspoons of sugar you add at the beginning bring out the sweetness of the vegetable while masking the tanginess that you would experience if you were to not add sugar.

The best part about the technique used in this cold green bean salad is that you can use it to make a similar dish with other vegetables like zucchinis, celery roots, leeks, etc. that are in abundance during the summer months.

I know that a lot of people make classic green bean dishes like Air Fryer Green Beans, Garlic Butter Green Beans, Gluten-free Green Bean Casserole, but I hope you give this version a try.

Other Mediterranean Recipes You Might Also Like

Mediterranean-Style Green Beans

Mediterranean Style Green Beans Recipe - Delicious tender green beans cooked with onions, tomatoes, and garlic and drizzled with yogurt dressing. A great Mediterranean inspired dish that you can make when green beans are in season.

Course Appetizer

Cuisine Mediterranean

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 283kcal

Author Aysegul Sanford

Ingredients

For the Green Beans:

2 pounds green beans
2 + 1 medium sized onion divided
3 tablespoons olive oil
2 tablespoons tomato paste
1 14 ounces can tomatoes diced
2 teaspoons salt
¼ teaspoon black pepper
3-4 teaspoons granulated sugar
¼ cup drinking water
a couple of sprigs of fresh dill

For the Yogurt Sauce:

3 cloves of garlic pressed through a garlic press or minced finely
1 cup plain whole milk or 2% yogurt
2 tablespoons lemon juice freshly squeezed
¾ teaspoons salt

Instructions

Trim both ends of green beans by cutting them ¼- ½ inches. Rinse under running water, drain, and set aside.
Finely chop 2 of the onions. Peel the other one and leave it as a whole.
Heat the oil in a large Dutch oven (or any heavy bottom pan) in medium heat.
Add in the onion, and stirring occasionally, cook until translucent, 5-6 minutes.
Stir in the paste, diced tomatoes, salt, black pepper, sugar, and water.
Add in the green beans. Give it a gentle stir making sure everything is homogenously distributed in the pan.
Place the reserved one onion on the top and put the lid on. Let it come to a boil and turn down to heat to medium-low and cook until the beans are tender, 35-45 minutes. Make sure to give it a gentle stir a couple of times during the cooking process.
To make the yogurt sauce: Whisk everything in a bowl, taste for seasoning, and add if necessary.
To serve: Place the green beans on a plate and top it off with yogurt sauce and some fresh dill.

Nutrition

The post Mediterranean-Style Green Beans appeared first on Foolproof Living.

Quinoa Power Bowl

Aysegul Sanford — Tue, 10 Apr 2018 17:13:38 +0000

This post has been sponsored by Gardein™ and Earth Balance products. All thoughts and opinions are my own.

The temperatures are still below freezing, but thankfully spring started showing its face in our local Whole Foods Market. Every time I go there, colorful and beautifully laid-out vegetables are making me feel hopeful that warmer days are ahead. Consequently, I find myself leaving the store with all kinds of colorful vegetables.

Today’s recipe, Quinoa Power Bowl, happened as a result of one of those visits. This plant-based, protein-packed, and dairy free vegan bowl is our current favorite meal.

About This Quinoa Power Bowl:

As the name suggests, the base of this bowl is quinoa. If you are a fan of this seed like I am, you know that quinoa is very high in protein. It is no secret that it is a powerhouse by itself. However in this recipe, to make it even more “powerful”, I topped it off with Gardein Classic Meatless Meatballs.

I was introduced to this vegan alternative to “meatballs” by a friend, who has been a big fan for sometime now. She recently served them at a gathering as an appetizer and since then I have been meaning to give them a try. So in my last visit to Whole Foods Market, I picked up a few packets for us to try at home. I have to say, they did not disappoint.

These meatless meatballs are sold at the frozen section of the supermarket. They are so convenient in that you don’t have to worry about thawing them. You can easily bake them in the oven, cook in the microwave, or sauté (like I did) to serve them in less than 15 minutes. With Gardein and Earth Balance, it’s easier to choose plant-based food without giving us taste, convenience, or quality.

Speaking of sauteing, I used Earth Balance Original Buttery Spread® to cook the meatballs. I have seen a lot of vegan blogger friends use it as an alternative to butter so I wanted to give it a try. I was surprised to find out that it had a surprisingly smooth taste for a dairy-free butter.

Best Toppings For Quinoa Power Bowl:

To top off the quinoa, in addition to Gardein Classic Meatless Meatballs, I used colorful vegetables. I love that they are not only super healthy, but also visually appealing for those of us who eat with their eyes.

While you can use whatever vegetable you have on hand, I used bell peppers, red cabbage, sprouts, avocados, asparagus, and fresh corn. I sauteed the corn and asparagus just a little bit with Earth Balance Buttery Spread after I finished cooking the meatballs. Using the same pan helped with infusing the oregano and fennel flavors of the meatballs into the vegetables to create a cohesive flavor profile throughout the dish.

A Few Helpful Tips:

As it is in most layered bowl recipes, seasoning each component of the recipe is important for a delicious end product. I recommend giving each ingredient a taste for seasoning as you layer your bowls.
After I assembled my quinoa power bowls, I drizzled them with a little bit of olive oil and sprinkled them with a pinch of sea salt. Though it is totally optional, I thought it was a game changer.
Since I wanted to keep it simple, I used a little bit of freshly squeezed lemon juice to flavor the quinoa. However, last night I made the same bowl, but this time I drizzled it with some leftover Green Cashew Sauce I had in the fridge. It was such a great alternative. I bet my Creamy Avocado Salad Dressing would also work very well, especially if you are an avocado fan.

Quinoa Power Bowl

This high-protein, plant-based, vegan Quinoa Power Bowl is easy-to-make, quick to put together, and a great way to sneak vegetables into your diet.

Course Dinner

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings -6 servings

Calories 447kcal

Author Aysegul Sanford

Ingredients

To Make The Quinoa:

1 ½ cups quinoa rinsed well
3 cups water or vegetable broth
1 teaspoon salt
1 tablespoon Earth Balance Original Buttery Spread

To Make The Power Bowl:

3 tablespoons Earth Balance Original Buttery Spread divided
1 package of Gardein Classic Meatless Meatballs
1 cup fresh corn
10-12 stalks of asparagus rinsed and cut into small (1 inch pieces)
¼ teaspoon salt
Pinch of black pepper
1 cup scallions chopped
2 tablespoons lemon juice
½ cup sprouts or salad greens
½ cup red cabbage chopped
1 ripe avocado cut into small cubes
4-6 baby bell peppers
Drizzle of olive oil optional

Instructions

To make the quinoa: Place quinoa, water (or vegetable broth), salt, and Earth Balance Original Buttery Spread in a saucepan over medium-high heat. Give it a mix, put the lid on, and bring it to a boil. Once it comes to a boil, turn the heat down to low and cook for 12-14 minutes or until the liquid is full absorbed. Turn off the heat and let it cool for 15-20 minutes. Fluff it with a fork.
To cook the meatballs: Heat 2 tablespoons Earth Balance Original Buttery Spread in a 10-inch skillet over medium heat. Add in the frozen Gardein Classic Meatless Meatballs and sauté for 15-17 minutes, turning often. If your skillet is a small one, you may have to do it in 2 batches. Transfer the now-cooked meatballs from the skillet to a plate and cover with foil to keep them warm. Do not turn the heat off
Add in the remaining 1 tablespoon Earth Balance Original Buttery Spread into the skillet and sauté fresh corn and asparagus over medium heat for 5-6 minutes or until they are soft. Season with salt and pepper. As you are sautéing the corn and asparagus, use a wooden spoon and scrape the bits of the meatballs (if there are any) to mix them with the vegetables.
To assemble the Quinoa Power Bowls: Add in scallions and lemon juice into the cooked quinoa. Taste for seasoning and add in, if necessary.
Divide quinoa amongst 4 large bowls and top them off with cooked meatballs*, asparagus, corn, sprouts, red cabbage, and avocado. If preferred, drizzle each bowl with 1 teaspoon of olive oil and serve immediately.

Notes

Each package comes with 12 meatballs so it should 3 meatballs per serving. Each serving of meatballs is 150 calories.

Nutrition

Find your local Whole Foods market HERE, and be sure to purchase the Gardein Classic Meatless Meatballs, and Earth Balance Buttery Spread and save using this coupon offer.

The post Quinoa Power Bowl appeared first on Foolproof Living.

Vegan Mushroom Ragout with Farro

Aysegul Sanford — Wed, 06 Sep 2017 20:53:04 +0000

Made with a combination of assorted mushrooms, this vegan mushroom ragout with farro is a healthy, nutritious and heartwarming bowl of comfort food, especially if you are a lover of mushrooms. It comes together in less than an hour and stores well if you want to make ahead to put it on the table on a Tuesday night.

How is it September now? Time flies, isnt’ it? It is hard to believe that summer is almost over. As I type this, it is raining like cats and dogs outside and autumn is surely in the air here in South Vermont. Looking outside my window, it looks dark and chilly. In a strange way, I am loving this weather and how productive it makes me feel. Thanks to the shawl on my shoulders and the hot cup of tea next to my computer, I am enjoying every minute of the season change. I don’t know about you but when the weather is like this, I find myself craving a bowl of warm comfort food. Something warm, nutritious, healthy, and homemade. So here I am today with this vegan mushroom ragout, which I think is the dictionary definition of comfort food.

About This Mushroom Ragout with Farro Recipe:

Farro vs. Pasta:

The recipe for this dish comes from America’s Test Kitchen’s new Make-Ahead Cookbook, which we will talk about more in a minute. I choose this recipe from the book, because (1) I love mushrooms and (2) I thought serving mushroom ragout with farro was such a good idea. In the past, when I made mushroom ragout I would usually go for pasta as a pairing. However, after trying this version I found that the combination of farro was far more superior. I would also think quinoa would be nice as well, but folks at America’s Test Kitchen tried making it with quinoa, but it did not stand next to the big bites of mushrooms.

Assorted and Portabello Mushrooms:

If you are a lover of mushrooms, you are in for a treat. This recipe uses a combination of portobello and assorted (some people also call wild mushrooms) mushrooms. I usually buy my mushrooms from a local purveyor at our local farmer’s market. For this recipe, in addition to portobella mushrooms, I used some pink oyster and shiitake mushrooms. They worked out perfectly, but it would still work with whatever mushroom you can get your hands on. I bet cremini and chantarelle mushrooms would also go well in this recipe.

Quick America’s Test Kitchen Tip on Cleaning Mushrooms:

I always thought that you are not supposed to wash mushrooms under running water. Instead, I thought that it was better to use a soft brush or paper towel to wipe the dirt off. Every time I clean mushrooms that way I would second guess myself feeling that I might not have cleaned it enough.

Thanks to the folks at the America’s Test Kitchen I no longer need to worry about it as they found that mushrooms gain a very minimal amount of water (¼ ounces of water for 6 ounces of mushrooms) if they are washed right before they are cut. With that being said, if you are planning to eat your mushrooms raw, they suggest against washing as it would cause discoloration. So if you are planning to cook your mushrooms, from now on feel free to wash them under cold running water and spin them in a salad spinner right before cutting them.

Madeira Wine For Amazing Flavor:

If you take a quick look at the recipe below, you will see the Madeira wine as one of the ingredients. This was my first time using Madeira wine in my cooking. To be quite honest, I didn’t even know what it was. However, after a quick google search I found that Madeira is a sweet fortified wine made in the Madeira Islands in the coast of Portugal. While it is usually served with dessert, it is also commonly used in cooking.

At first I was discouraged a little bit as I didn’t want to buy a whole bottle to only use a quarter cup of it in this recipe. However, I was surprised to see that even our small liquor store here in Manchester had several Madeira wines available with different price points. The bottle I bought was a small one and it was only $4.00. After the first bite, I thought that the sweet (acidic) flavor coming from the wine balanced the flavors of the mushrooms perfectly so it was well worth the $4 I spent.

However, if you do not want to make the trip to the store, this post I found online suggests that you can also use Marsala wine, dry port or sherry as a substitute.Please note that I have not tried making this dish with those substitutions so use your discretion as you follow the recipe.

About The Complete Make Ahead Cookbook:

As it is usually the case with everything that America’s Test Kitchen publishes, I think that this cookbook is yet another masterpiece that you should add into your cookbook collection. The book offers tips and tricks on creating a kitchen to help you make dishes ahead to provide your family with a healthy homemade meal even after a long day at work. In addition, it is a resource, where you can find a little bit of every type of recipe ranging from appetizers, soups and stews, salads, to vegetarian and meat main dishes. The recipes are carefully selected with detailed information as to how to make it in advance. Moreover, as the tip I shared earlier about cleaning mushrooms, the book is full of information on ingredients and techniques.

In addition to this mushroom ragout with farro recipe, I also made their summer vegetable gratin and spicy beef taco bake from the book and they both turned out great. So go get this book and start cooking. I promise it won’t disappoint.

Mushroom Ragout with Farro

Course Soup

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 294kcal

Author Aysegul Sanford

Ingredients

For the farro:

1 ½ cups of whole farro*
3 ½ cups vegetable broth
Salt and pepper

For the Mushroom Ragout:

2 tablespoons extra virgin olive oil
1 medium onion chopped
3 cloves of garlic peeled and minced
1 teaspoon fresh thyme minced
1 pound portobello mushrooms halved and sliced
18 ounces of assorted mushrooms trimmed and halved (I used a combination of oyster and shiitake)
¼ cup dry Madeira
1 (14.5 ounce) can diced tomatoes
2 tablespoons fresh parsley minced
2 tablespoons balsamic vinegar

Instructions

To cook the farro: Place whole farro and vegetable broth in a medium saucepan and cook over medium heat until farro is tender and creamy, for 20-25 minutes. Season with salt and pepper, cover with a lid and keep warm.
To make the mushroom ragout: Heat olive oil in a Dutch pan (or any heavy bottom pan). Add in the onion and cook until softened and lightly browned. Add in the garlic and thyme and cook, stirring constantly, for 30-45 seconds.
Stir in the portobello and assorted mushrooms and cook, stirring frequently, for 10-15 minutes or until the mushrooms are softened and released their juices.
Stir in the Madeira and tomatoes. Give it a gentle stir. Let it simmer for 7-8 minutes or until the sauce is slightly thickened.
Off the heat, stir in the parsley.
To serve: Spoon some farro onto a plate and top with mushroom ragu. Drizzle it lightly with balsamic vinegar.

Notes

If you can’t get your hands on whole farro, you can use pearled farro as well. However, the texture and time of cooking might be different. Simply follow the instructions on the packaging for the best results.
To make ahead: Cook mushroom ragout and farro separately. Store them in airtight containers separately in the fridge. When ready to serve, warm them up in the microwave or in a skillet (separately) and serve as directed in the recipe instructions.
A quick note about the change I made to the original recipe: In the original recipe, they precooked the mushrooms in the microwave for 5 minutes (covered with plastic wrap) before mixing them with onions, thyme and garlic. Since we do not own a microwave I wasn't able to do so. However, you can shorten the process by precooking the mushrooms in the microwave.

Nutrition

Editor’s note: This recipe was adapted with (several minor) changes from the The Complete Make-Ahead Cookbook. I was given a copy of this cookbook as a gift, but all opinions in this blog post are mine. I truly enjoyed cooking from this book and will be cooking from it in the years to come.

The post Vegan Mushroom Ragout with Farro appeared first on Foolproof Living.

5-Ingredient Zucchini Noodles

Aysegul Sanford — Mon, 14 Aug 2017 14:16:32 +0000

As a food blogger, I usually find myself looking for recipes that are different than what is already out there. While I think there is nothing wrong with that, when it comes to the meals I make my for myself, I usually go for recipes that are quick and easy to make with whatever is in season. Our farmer’s market is bursting with zucchinis and lately I have been making this 5-ingredient zucchini noodles dish on repeat.

Why should you try zucchini noodles?

Unless you are hiding in a cave for the last few years, you would know that spiralized vegetables are the new hype for some time now. Nowadays, they sell already spiralized vegetables in grocery stores. In my opinion, zucchini noodles (aka zoodles) are the best vegetable to spiralize.

Here is why:

1. Even after cooking just a few minutes, it resembles spaghetti, helping you with feeding your eyes.
2. It is super quick to cook. All you need is 5-6 minutes to cook zucchinis.
3. Since it has very little flavor on its own, it is so easy to flavor zoodles with whatever you have in your fridge.
4. You can eat as much as you want. Since zucchini is a very low calorie and good-for-you kind of vegetable, you can eat as much as you want. Plus, you get almost 2-3 cups of zoodles from one zucchini.

About This 5-Ingredient Zucchini Noodles Recipe:

If you ask me, this zoodle dish is the dictionary definition of a workday lunch. You cook the zucchinis in oil flavored with minced garlic and top it off with crumbled feta and dill. Voila! You have an amazing, low calorie lunch ready in 15-20 minutes, from start to finish.

You can serve it warm or cold. Want to add some animal protein? Top it off with a poached or fried egg. Have some cherry tomatoes? Add them in. Don’t like dill? Substitute it with fresh parsley. Sky is the limit.

Pack it in a container and take it to work. Seriously, do yourself a favor and make this 5-ingredient zucchini noodles before the zucchini season is over.

Frequently Asked Questions:

How To Cook Zucchini Noodles on Stove?

There are 2 things you need to pay attention when it comes to cooking zucchini noodles on the stove:

1. Make sure that your skillet is very hot. The cooking oil should be sizzling and it should cover the bottom of your skillet.
2. Be sure to not to overcrowd your skillet. When you spiralize zucchini, they will look like a lot of zucchini pasta, but once they are cooked they will shrink quite a bit. The trick here is to cook them in small batches.

How long to cook zucchini noodles?

I prefer my zoodles al dente so I cook them for 4-6 minutes. However, it depends on your preference. The longer you cook the softer and soggy they will get.
Also, to ensure even cooking, I recommend using tongs to toss them as they cook.

How to make zucchini noodles without a spiralizer?

While I love my Spiralizer, I know that you may think of it as “yet another gadget” that will take up space in your kitchen. I understand. Luckily, there are some other ways you can make zoodles without a spiralizer.

The below 2 are the ones I tried:

Use a julienne peeler: I recommend investing in a julienne peeler. I have one of these Ultra Sharp Stainless Steel Dual Julienne & Vegetable Peeler
and I think it is super handy. It does a really good job of evenly julienning vegetables. Though this is one of those tools you want to be very careful while operating as it is very sharp, especially around children.
Use a regular vegetable peeler: I wanted to list this method as most of us own a vegetable peeler. If you choose this method, you can make ribbons out zucchini and cook them as “fettuccine” style pasta. A great example of this is this Zucchini Fettuccine with Kale recipe.

I have seen some people also use a mandoline but I do not own one. If you do, I think it is worth a try.

Can zucchini noodles be frozen?

I do not recommend freezing zucchini noodles as they get very mushy and watery.

Where can I buy zucchini noodles?

It used to be that you can find spiralized vegetables only in health food stores like Whole Foods and Trader Joe’s. However, nowadays even small supermarkets has a section in their refrigerated sections for various types of spiralized vegetables, including zucchini noodles.

How can I make zucchini noodles more flavorful?

As I mentioned earlier, since they are pretty much flavorless you can easily flavor them in various ways. In addition to this 5-Ingredient Zucchini Noodle recipe, below are my favorite ways:

Top it off with a ladle of my Homemade Tomato and Basil Sauce
Shave chunks of parmesan cheese on top
Want to make it vegan? Mix it with this Green Cashew Sauce
Mix it with a cup of cooked (or even leftover) chicken

5-Ingredient Zucchini Noodles

This vegetarian 5-Ingredient Zucchini Noodles dish is the perfect healthy summer lunch. Ready in less than 20 minutes, it is a great way to use summer's favorite vegetable, zucchini.

Course Vegetarian

Cuisine Mediterranean

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 292kcal

Author Aysegul Sanford

Ingredients

2 tablespoons olive oil
1 clove of garlic minced
4 medium sized zucchini spiralized with the skin on
¼ teaspoon sea salt*
¼ teaspoon black pepper
½ cup feta cheese crumbled
2 tablespoons fresh dill coarsely chopped

Instructions

Heat oil in a large skillet in medium heat. Add in the garlic clove and cook, stirring constantly, until lightly browned, 30 seconds or so.
Add in the zucchini “noodles” and season with salt and pepper. Cook until slightly wilted, 4-5 minutes. Make sure to turn it a few times with tongs (or two forks) to ensure even cooking.
Divide the zucchini noodles amongst two plates. Sprinkle with feta cheese and dill. Taste for seasoning, and add in if necessary.
Serve immediately

Notes

When it comes to seasoning, I would recommend to check the saltiness of your feta before adding more salt into the dish.
This dish can be served warm and cold. It makes a great cold salad.
Alternatively, you can top it off with a fried or poached egg if you want to add some animal protein to your dish.

Nutrition

The post 5-Ingredient Zucchini Noodles appeared first on Foolproof Living.

Spring Abundance Bowl

Aysegul Sanford — Fri, 07 Apr 2017 20:35:38 +0000

This easy-to-put-together Spring Abundance Bowl is a vegetarian and gluten-free recipe made up of quinoa, French du Puy lentils, Chioggia beets, avocado, goat cheese and homemade Meyer lemon and shallot dressing.

Last Saturday, after ignoring the scale for over a month, I finally found the courage to weigh myself. The number on the scale was not a surprise and explained why my pants have been feeling a little tighter than usual. I knew I gained some weight but didn’t realize that it was that much. Admittedly, between the moving and staying (and eating) in a hotel, we haven’t been eating the healthiest food. Although I was grateful, I knew something needed to be done. Since my husband was on the same boat, he and I decided to cut down the sweets and eat homemade healthy meals at home until we get back down to our ideal weight. So this easy-to-make Spring Abundance Bowl is what we have been eating for the last few days.

Let’s talk about the concept of an “abundance bowl”. If you were into healthy and clean eating like I am, you would know that the Internet is full of similar recipes. People call them different names like glow bowls, rainbow veggie bowls, Buddha bowls, etc. The idea is to fill a large bowl with healthy grains, legumes, fresh greens, and whatever fresh vegetable is in season (or you have in your fridge). The colorful it is, the better. Though they are mostly vegan or vegetarian, some people (mostly fitness enthusiasts) also add animal protein like grilled chicken or turkey breast. Most people also finish it with simple homemade vinaigrette.

About This Spring Abundance Bowl Recipe:

For this recipe, I followed the same principle: Tri-color quinoa and French du Puy lentils mixed in with pea shoots, avocado slices and thinly sliced colorful beets, and drizzled it with shallot and Meyer Lemon vinaigrette. I called it the Spring Abundance Bowl as I was able to find Chioggia beets and Meyer lemons in our farmer’s market.

What are Chioggia Beets?

If you have never had Chioggia beets, I cannot recommend them enough. They are an Italian heirloom from the Venetian region that has red and white rings and turns pink when they are cooked. They taste sweeter almost candy-like similar to the way they look. In this recipe, I sliced them thinly and served raw as a garnish for my bowl. However, if you are not a fan of raw beets you can also steam them.

If you decide to do so, simply steam them over simmering water, covered, until they are fork tender but still firm when pierced with a knife, about 20-30 minutes depending on the size. Once they are cooled, you can slice them and use as garnish in this or any other recipe that you like.

The Meyer Lemon and Shallot Vinaigrette:

To me, there is nothing more spring-y than Meyer lemons. They are sweeter than regular lemons and pair up so well with onions. To finish my bowl, I made a quick vinaigrette by whisking together freshly squeezed Meyer lemon juice with shallots, Dijon mustard, and olive oil. We both thought that it completed the bowl and gave it a nice tangy flavor.

If you can’t find Meyer lemons, you can substitute it with regular lemons. However, know that the vinaigrette will be less sweet.

After years of writing a food blog, I learned to be very careful with calling things “healthy”, “the best”, “quick”, etc. as those terms may mean different things to different people. However, for me, this Spring Abundance Bowl is one of those recipes that define healthy and clean eating as it uses the best of what the season offers without compromising any flavors. Not to mention, it is so easy to put together and a perfect recipe to try if you new to this concept.

Spring Abundance Bowl

This Spring Abundance bowl is a vegetarian bowl made up of quinoa, French du Puy lentils, Chioggia beets, avocado, goat cheese and homemade Meyer lemon and shallot dressing.

Course Salad

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings Servings

Calories 662kcal

Author Aysegul Sanford

Ingredients

For The Meyer Lemon and Shallot Dressing:

1 shallot peeled and minced
Zest of 1 Meyer lemon or regular lemon
1 ½ tablespoon Meyer lemon juice freshly squeezed
½ teaspoon salt
1 teaspoon Dijon mustard
3-4 tablespoons extra virgin olive oil

For The Bowl:

1 cup quinoa rinsed well
½ teaspoon salt
1 cup French du Puy lentils picked over and rinsed
1 clove garlic minced
1 small bay leaf
4 ounces goat cheese crumbled
1 ripe avocado cut into small cubes
1 cup pea shoots or arugula or any other greens you can get
1 small yellow or Chioggia beet thinly sliced
1 tablespoon hemp Seeds optional

Instructions

To make the dressing: Mix together all the ingredients in a jar (or bowl), cover with a lid, and let it sit in the fridge while you are working on getting the bowl ingredients ready.
To make the quinoa: Place quinoa in a small saucepan (with a tight fitting lid) with 1 ¾ cup water and salt over medium-high heat. Bring it to a boil and turn down the heat to low. Put the lid on and cook until all the water is absorbed, 12-14 minutes.
To cook the lentils: Place lentils in a small saucepan. Cover with two inches of water. Add in the garlic and bay leaf. Cook for 20-25 minutes over medium heat. Fish out the bay leaf and garlic, drain, and set aside.
To assemble: Divide the warm quinoa and lentils amongst 4 bowls. Top each bowl with goat cheese, avocado, and pea shoots. Drizzle with the dressing. Garnish with a few slices of beets and sprinkle with hemp seeds, if using. Serve immediately.

Notes

* To save on time, you can make the dressing and cook the quinoa and lentils a few days in advance.

Nutrition

The post Spring Abundance Bowl appeared first on Foolproof Living.

Baked Ziti With Roasted Eggplant and Basil

Aysegul Sanford — Sat, 01 Apr 2017 15:44:56 +0000

Vermont weather is full of surprises. Winter is still in full force and it doesn’t seem like spring has any intentions of coming to our neck of the woods. It is snowing outside as I am typing this and there is already 10 inches of snow on the ground. Looking at the weather, it is hard to believe that today is the first day of April. I do not know you, but for me when the weather is like this I find myself craving for comfort food.

In my opinion, today’s recipe, baked ziti with roasted eggplant and basil, is the definition comfort food: Pasta layered with homemade tomato basil sauce, ricotta cheese, roasted eggplant and fresh mozzarella baked in the oven for an easy and satisfying weeknight dinner.

About This Baked Ziti with Roasted Eggplant and Basil Recipe:

Now, I did tell you that this is a weeknight dinner recipe, but it requires a little bit of a preparation in advance. What makes this dinner so delicious is the homemade tomato-basil sauce recipe that I published a few days ago. This baked ziti is one of the many recipes that you can make if you have that sauce on hand. So if you already have it, this dish is super easy and quick put together. Here is a quick tutorial showing you how I layered it.

Flavoring Agents – Eggplant and Basil:

In addition to the tomato sauce, I used roasted eggplant and basil to turn this into a hearty and flavorful meal. To save on time, roast the eggplant while the pasta is cooking. If you time it right, by the time pasta is cooked your eggplant should be out of the oven and ready for layering.

To me, the fresh basil is what takes this dish to the next level. In addition to having it in the tomato sauce, I also mixed it in with the ricotta cheese. As the pasta baked in the oven, the ricotta melted leaving the remnants of basil leaves tucked in the corners and insides of the pasta.

Regular Pasta versus Gluten-Free Pasta:

The recipe below is made with regular ziti, but in the past I made this dish with gluten-free pasta as well and it worked perfectly. If you are observing a gluten-free diet you can switch the ziti with any of your favorite gluten-free pasta. If you are living in the US, I recommend Trader Joe’s Organic Brown Rice Penne Pasta. I know it is not ziti, but it is close enough.

Other Eggplant Recipes You Might Like

Baked Ziti With Roasted Eggplant and Basil

A vegetarian weeknight pasta dish layered with roasted eggplant, homemade tomato basil sauce, and ricotta cheese.

Course Main Dish

Cuisine Italian

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 458kcal

Author Aysegul Sanford

Ingredients

For the Roasted Eggplant

2 medium-sized eggplants cut into 1-inch cubes
3 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon dried red pepper flakes optional

For the Baked Ziti

16 ounces ziti pasta or any other tubular pasta *
vegetable spray
2 cups homemade tomato-basil sauce divided
1 cup whole milk ricotta preferably homemade
½ cup fresh basil leaves chopped – plus more as garnish
1 cup fresh or dry mozzarella cheese, freshly grated

Instructions

For the Roasted Eggplant: Pre-heat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
Place the eggplant cubes on the baking sheet. Drizzle it with olive oil and sprinkle it with salt, black pepper, and red pepper flakes (if using). Give it a toss and make sure that the eggplant is distributed evenly on the baking sheet. Roast in the oven for 30-35 minutes. Be sure to give it a gently toss halfway through the roasting process for even roasting. Set aside to cool.
Do not turn the oven off.
For the Pasta: 10-15 minutes before the eggplant is ready, bring a large pot of water to a boil. Add 1 tablespoon of salt and ziti. Cook until it is al dente, 8-9 minutes. Drain the pasta, place it in a large bowl. Stir in the tomato-basil sauce.
Mix together the ricotta and chopped basil in a bowl and set aside.
To assemble: Spray a large (mine was 9X13) oven-proof casserole dish with vegetable spray, making sure that the sides of the dish is coated with the oil.Place half of the ziti at the bottom of the casserole dish. Spread half of the eggplant cubes evenly on top. Dollop with half of the ricotta-basil mixture and sprinkle with half of the mozzarella.
Repeat the same steps for the second layer: Spread the rest of the ziti and roasted eggplant evenly as a second layer. Dollop with the rest of the ricotta-basil mixture and sprinkle the top with the rest of the mozzarella cheese.
Bake for 30-35 minutes or until the sauce is bubbly and the cheese on top is browned.
When ready to serve, sprinkle it with fresh basil leaves. Serve immediately.

Notes

Like it is with any pasta dish, this baked ziti is best when served on the day that it was baked. However, you can store the leftovers in the fridge in an airtight container, warm up in the microwave, and serve on the next day.

Nutrition

The post Baked Ziti With Roasted Eggplant and Basil appeared first on Foolproof Living.

One-Pot Citrusy Winter Root Vegetables

Aysegul Sanford — Mon, 06 Feb 2017 20:30:44 +0000

My mother did not want me to come to the US. The year was 2002. I had recently graduated from college and returned home for a visit. I was at an age where we understood each other more than ever. I was her only child and we were each other’s best friend. Coming to the US was the hardest decision I ever made in my life.

On one hand, I was excited about my journey to America and what the future had in store, yet I felt guilty leaving her behind. The day before I left, we had a long conversation and she told me that if I ever felt I was not wanted or unhappy, I should immediately come home.

The journey from Istanbul was long, but the moment I set foot in New York City, I knew my life had changed forever. I was mesmerized with almost everything; tall buildings, crowded streets, beautiful stores, and all kinds of food and people. It was a whole new world that I had only seen in movies. Years went by feeling this way. I never got tired of what this country had to offer me and its people. It would be a lie if I told you that I didn’t have tough times. Believe me, I had my share of visa issues. However, I never felt I was not wanted or out of place. To me, the beauty of America was that life was hard for everyone, but we were all in this together. I always found someone to offer me a helping hand when needed. In the last 15 years, I made some of the best friendships of my life in this country. More importantly, I met the love of my life and married him here.

So I think you can understand why I am so baffled with everything that has happened in the last few weeks. I do not want this blog to be a place where I talk about my political views because I understand that we may have a difference of opinion and I am not here to expose you to my views. However, as an immigrant who has always felt welcomed, it saddens me to see a group of people banned entrance into the country because of their beliefs, especially after everything they had been through. I know America is better than this.

With the hopes of lightening the mood, today I am sharing my mother’s one-pot winter root vegetable dish. If you have been following me for a while, you know I believe in the healing power of food. I also believe that food makes us all come together, set aside our differences, and enjoy each other’s tastes and company.

About this One-Pot Citrusy Winter Root Vegetables Recipe:

If I were to translate the name of this dish from Turkish to English, it would be something like celery root cooked in olive oil. Growing up, it was a wintertime staple in our house. As the name suggests, winter’s popular root vegetables; celery root, potatoes, and carrots, are placed in a large pot, drizzled with olive oil and freshly squeezed orange juice and cooked until the vegetables are tender. Some people use lemon juice instead of orange juice, but I personally prefer orange juice because it is sweeter and I think it pairs beautifully with celery root. Plus, as you can see in the photos, I was able to get my hands on the sweetest pink Cara Cara oranges, which are my absolute favorite fruit ever.

During my childhood, my mother would make this on a Sunday and we’d eat it cold as a salad or a side dish throughout the week. After I married my American husband and served him this dish as my mother did, I learned that eating cold root vegetables even as a side dish could be a foreign concept for some people. If you feel the same way, feel free to warm it up in the microwave for a few minutes before serving.

I wrote this blog post as a part of a bloggers initiative, where we all shared our own #immigrantfoodstories. Below you will find a few of my favorite bloggers’ posts on the subject:

Honestly Yum: Lu Dan (Soy Eggs)
The Year In Food: Winter Squash Fritters
Eat This Poem: Immigrant Picnic
Floating Kitchen: Armenian Bulgur Parsley and Tomato Salad
Brooklyn Supper: Spelt Crust Apple Pandowdy
Kale & Caramel: Fatteh with Cumin Chickpeas & Tahini Yogurt
Fix Feast Flair: Beef Teriyaki
The Crepes of Wrath: Polish Apple Pie

One-Pot Citrusy Winter Root Vegetables

This One-Pot Citrusy Winter Root Vegetables is a Turkish vegan and gluten-free dish that my mother used to make during the winter months using celeriac, carrots, potatoes, and orange juice. It is a light side dish or a winter salad that you can serve both warm or cold.

Course Vegetarian Side Dish

Cuisine Turkish Cuisine

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 355kcal

Author Aysegul Sanford

Ingredients

1 medium onion chopped
2 cloves of garlic peeled
2 medium-sized celery root also called celeriac, (1 ½- 2 pounds in total) – peeled and cut into 1-inch cubes
1 medium-sized potato peeled and cut into 1-inch cubes
2 carrots peeled and cut into ½-inch pieces
½ cup orange juice freshly squeezed
3 tablespoons good olive oil
1 tablespoon granulated sugar
1/2 teaspoon salt
¼ teaspoon black pepper
1 cup fresh or frozen peas
¼ cup fresh dill rinsed and coarsely chopped

Instructions

Place the onion, garlic, celery root, potato, and carrot in a large pan with a lid.
Drizzle it with the orange juice and olive oil. Stir in the sugar, salt, and pepper. Give it a large stir.
Cover and cook over medium heat for 20-25 minutes or until the celeriac and potatoes are cooked through.
Stir in the peas and cook for another 5-6 minutes.
Taste for seasoning and add in if necessary.
Garnish it with fresh dill.
You can serve this dish immediately or let it come to room temperature and store in an airtight container in the fridge and serve cold as a side dish for the next 2-3 days.

Notes

If you prefer, you can also make this dish with lemon juice instead of orange juice. If you choose to do so, I recommend increasing the sugar to 2 tablespoons.

Nutrition

The post One-Pot Citrusy Winter Root Vegetables appeared first on Foolproof Living.

Pumpkin Creme Fraiche Pasta with Sage

Aysegul Sanford — Mon, 24 Oct 2016 05:00:27 +0000

I will be the first one to admit, crème fraiche is an underused ingredient on this blog. However, we are about to change that, because since I came back from the Vermont Cheese Camp I have been testing a lot of recipes using this rich custardy cream. And this pumpkin crème fraiche pasta with sage and shallots is the first of the many recipes to come. If you are like me, new to using crème fraiche in your cooking, this is a great recipe to start as it is made with only a few ingredients and comes together in less than 30 minutes.

What is creme fraiche and how is it different from sour cream?

So you may ask, what is crème fraiche and how is it made? With a texture similar to sour crème, crème fraiche is a custardy and velvety cream made from cow’s milk by separating the cream from the milk and fermenting it with a culture (lactic bacteria). Even though its consistency resembles sour crème, it has a higher fat content and a less tangy taste. As the name suggests, it is originated from France and used frequently in French cooking. Though nowadays a lot of supermarkets in the US maintain a good supply of crème fraiche in their dairy section.

A lot of people use crème fraiche as a condiment and serve with desserts. I find it especially refreshing when served alongside a summer tart or a dollop of it added onto a bowl of fresh fruit. In addition, because of its high fat content, unlike sour cream, it is not prone to curdling and can handle high heat. That is why it is widely used in cooking as well. This is the reason why it is more expensive than sour cream.

About this Pumpkin Creme Fraiche Pasta with Sage Recipe

Now let’s talk about this pumpkin crème fraiche pasta with sage and shallots recipe. For one thing, every single ingredient in this recipe has its own unique flavor. However, what makes this dish so incredible is that they pair so well with each other. If you were a fan of winter squash and use it often in your fall recipes, you would already know that fresh sage and winter squash are made for each other. Honestly, I rarely use sage in my cooking because I think, if not used properly, its flavors may take over the whole dish. However, if you cook it with other flavoring agents like shallots and garlic, it looses its strong flavor while landing a more balanced and earthy taste that compliments the overall dish.

Once the pumpkin puree and crème fraiche is added to the sautéed shallot and sage mixture and cooked, you end up with a creamy pasta sauce that takes your autumn pasta game to the next level. The best part: It all comes together in less than 30 minutes.

In terms of pasta, I used brown rice spaghetti, but you could use any pasta of your choice. As in all pasta dishes, I recommend reserving a cup of the cooking liquid, as you may need it later on if the pasta dries or the sauce needs a little bit more liquid. This dish is best when consumed on the day of cooking. It serves four people, but you can easily half or double the recipe based on the number of people you are serving.

Pumpkin Creme Fraiche Pasta with Sage

This Pumpkin Creme Fraiche Pasta with Sage and Shallots is a vegetarian and gluten-free recipe you can make in less than 30 minutes. This quick yet super flavorful sage flavored pumpkin-creme fraiche pasta sauce is prepared while the pasta is cooking and then served with a healthy amount of Parmesan cheese and more fresh sage. Add this savory fall recipe to your collection of pumpkin recipes for a delicious meal to make when you are short on time.

Course Main Course – Pasta Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 485kcal

Author Aysegul Sanford

Ingredients

1 pound gluten-free brown rice spaghetti or any other pasta of your choice
1 tablespoon olive oil
1 large shallot* or 2 small, peeled and chopped
6-8 leaves of fresh sage rinsed and julienned (sliced thinly), plus a few leaves as garnish
2 cloves of garlic minced
1 ½ cup unsweetened pumpkin puree
½ cup crème fraiche
½ teaspoon salt
¼ teaspoon black pepper freshly ground
2 tablespoons Parmesan Reggiano grated

Instructions

Cook your pasta according to the directions on its package. When cooked, reserve a cup of its liquid, drain, and set aside.
Meanwhile, heat olive oil in a large pan in medium heat. Add in the shallots and cook until translucent.
Stir in the fresh sage leaves and garlic. Cook, stirring constantly for 45 seconds to a minute.
Stir in the pumpkin, crème fraiche, salt and pepper. Give it a stir to make sure all the ingredients are incorporated. Cook, stirring frequently, until warm. This happens pretty quick so keep a close eye on it.
Add in the pasta into the sauce. Stir to make sure all the pasta is coated with the sauce. If you think it needs a little more liquid, add some of the reserved pasta liquid.
Taste for seasoning and add if necessary.
When ready to serve, sprinkle it with Parmesan Reggiano and garnish it with fresh sage leaves.

Nutrition

Recipe adapted from this Edible Feast recipe.

The post Pumpkin Creme Fraiche Pasta with Sage appeared first on Foolproof Living.

Slow Cooker Butternut Squash Lentil Stew

Aysegul Sanford — Tue, 11 Oct 2016 16:17:34 +0000

It finally cooled down here in Atlanta and I cannot be happier. As I type this, my windows are open and the crisp morning air feels so good in my face. I love autumn. It feels great to take a break from the 90+ degree weather, put on socks, and wear a cozy sweater. For the last couple of days, I have been in the kitchen testing various recipes for all kinds of baked goods for the upcoming holidays.

My oven has been working overtime and the fridge is full of cookies, tart dough and cake batter. Since sweets do not count for dinner, I needed an easy (mostly hands-off) meal that would balance out all our excess sugar consumption.

And this veggie-packed slow cooker butternut squash lentil stew came to our rescue. It is one of those recipes where you put everything in your slow cooker, forget about it and have dinner ready with minimal effort. Not to mention, it is such a healthy recipe that is made with one of fall’s most popular vegetable: butternut squash.

About this Slow Cooker Butternut Squash Lentil Stew:

Now, I know that I said that you can make this with minimal effort, but I have to mention that the mise-en-place includes quite a bit of chopping. I am fine with chopping onions, carrots, celery, and sweet potatoes, but I would be lying if I were to tell you that I find cutting butternut squash easy. Luckily, our local supermarket sells already cut butternut squash and I found that it is a time saver when I am short on time, especially because you only need 2 cups of butternut squash for this recipe.

Once you have all your ingredients ready, all you have to do is to put everything in your slow cooker, turn it on, and forget about it. It is literally that simple. I cooked it in low-heat setting for five and a half hours. You might think that it is relatively a short amount of time, but even in the low-heat setting my slow cooker cooks faster. Also, I prefer my butternut squash cooked al dente. Though it depends on your crock-pot, I recommend keeping an eye on it after the 5-hour mark. If you are home, feel free to give it a stir a few times during the cooking process.

To make it even more nutritious, right before I was ready to serve, I added a few cups of chopped kale and let the residual heat cook it. In my opinion, it was a great way to brighten the dish and sneak in another superfood.

Can’t get enough? Be sure to try this Split Pea Soup for a cozy and healthy dinner.

Regular Green Lentils Versus French le Puy Lentils

I have made this dish both with regular green lentils and French du Puy lentils. I found that le Puy lentils do a better job of retaining their share during the long cooking process. Therefore, if you can get your hands on those, I recommend making this dish using le Puy lentils.

In fact, nowadays, I almost never buy regular lentils anymore for that very reason. I found that while the price is not much different, the end result with French lentils is considerably better. Even with long cooking time, they do not fall apart. Still, if you only have green lentils you could still make this dish, but be aware that if you use regular ones your lentils might not look like mine.

Finally, if you are missing a few ingredients and want to substitute with what you have in your fridge, you could easily do so for this recipe. Perhaps, you could use red potatoes instead of sweet ones or even substitute butternut squash with pumpkin or acorn squash. If you don’t have kale add in spinach or both. Seriously, the sky is the limit. I promise you, this vegan autumn stew is not only a great way to feed your family, but also to clean out your fridge.

Other squash recipe ideas

Other crockpot recipes you might like

Slow Cooker Curried Chicken Breasts
Slow Cooker Thai Beef Curry
Slow Cooker Beef Brisket Tacos
Slow Cooker Unsweetened Apple Sauce
Need more inspiration? Check out all our Crockpot recipes.

Slow Cooker Butternut Squash Lentil Stew

This Slow Cooker Butternut Squash Lentil Stew is a veggie packed, nutritious, and easy-to-make recipe that will not only help you feed your family in a super healthy way, but also clean out your fridge. Once all your veggies are chopped, all you have to do is put them in your crock pot and let it do all the work.

Course Soup

Cuisine American

Prep Time 30

Cook Time 6

Total Time 6 30

Servings servings

Calories 268kcal

Author Aysegul Sanford

Ingredients

2 cups butternut squash peeled and cut into ½ inch cubes
1 cup carrots 3-4 carrots, peeled and sliced
2 cups sweet potato 1 large sweet potato, peeled and cut into ½-inch cubes
1 ½ cup celery 4-5 stalks, chopped
1 ½ cup French du Puy lentils picked over and rinsed
1 cup onion chopped
5 cloves of garlic minced
5 cups low-sodium vegetable stock
1 teaspoon cumin
½ teaspoon coriander
¼ teaspoon black pepper freshly ground
1 teaspoon Kosher salt
2-3 cups kale rinsed, stems removed, and roughly chopped
1 tablespoon white wine vinegar or apple cider vinegar or sherry vinegar

Instructions

Place everything, except kale and vinegar, in your slow cooker. Cover and cook in high for 5-6 hours or in low for 6-7 hours (times may vary depending on your slow cooker). Give it a gentle stir a few times during the cooking process.
Add in the kale and vinegar. Gently stir to combine so that the residual heat can soften the leaves.
Serve immediately.

Nutrition

The inspiration for this recipe came from Pinch of Yum‘s The Best Crock-Pot Detox Lentil Soup Recipe.

Other lentil recipes you might like

The post Slow Cooker Butternut Squash Lentil Stew appeared first on Foolproof Living.

Eggplant Pomodoro Pasta

Aysegul Sanford — Tue, 06 Sep 2016 19:33:21 +0000

The summer is officially over. Our AC is turned off, windows are open, and even with a lot of dust coming inside, I am loving the breeze. They say the warm summer temperatures are not going anywhere yet, but I can certainly feel the season change early in the morning and late in the evening.

Personally, if I had my way I would spend all my day outside. During the day, I keep finding myself coming up with an excuse to go outside even though I should be home and working. I am sure you know the feeling.

Today’s recipe, Eggplant Pomodoro Pasta, is the final summer dish of the year. This 30-minute weeknight pasta was one of my mom’s classic recipes that I grew up eating every summer during my childhood years. It is a vegetarian dinner that makes great use of tomatoes and eggplants that are currently in abundance. If you are an eggplant lover, this dish is for you.

About this Eggplant Pomodoro Pasta recipe:

If you have ever cooked eggplants before, you would know, sometimes, especially if it is an older eggplant, its brown seeds might cause it taste bitter. To get rid of the bitterness, my mother used to put sliced eggplants in a bowl of water with a generous amount of salt. Letting it sit in salty water for 10-15 minutes would improve the taste of the flesh and get rid of the bitterness.

Alternatively, you can also sprinkle your eggplant with salt and let is sit on the counter for 20-30 minutes. In both methods, it is imperative to pat dry them with paper towels and make sure they are as dry as possible. With all that being said, if you have access to freshly picked eggplant with a very little amount of seeds, feel free to skip this step.

In Italian, pomodoro means tomato. As the name suggests, this recipe uses a generous amount of tomatoes. In the recipe below, I used a combination of Roma tomatoes and cherry tomatoes as I think that almost everyone has access to those two kinds.

However, if you can get your hands on juicy ripe vine tomatoes feel free to swap Roma tomatoes with them. I added both kinds of tomatoes at the same time, but you can also add cherry tomatoes towards the end. I sometimes do that, because I love the sweetness and freshness that they add to the dish.

Can’t get enough of tomato-based pasta dishes? Try your hand in making this puttanesca sauce. It is truly divine.

One important thing I want to mention here is the seasoning. Since we add capers and green olives, that are both salty ingredients, I recommend giving it a taste before adding more salt into the sauce. Some varieties of capers and olives might be saltier than others. To find the right balance of salt for your preference, I recommend giving it a taste as you go.

In terms of the pasta, I used quinoa spaghetti that I bought from Trader Joe’s. I prefer quinoa spaghetti as I think it is healthier than regular spaghetti. Plus it is gluten-free. However, if you do not have access to pasta made with alternative flours (brown rice, quinoa, etc.) and don’t mind having gluten in your diet, you can always use regular semolina flour pasta.

To give the whole dish an additional layer of flavor, in the end, I sprinkled it with Italian parsley, but as I was researching for this recipe I saw many home cooks use basil as well. Feel free to switch it up based on whichever you have on hand.

Finally, I used a handful of roasted pine nuts to finish the dish. I keep a jar of roasted pine nuts in my freezer to add a nice crunch to dishes like this. However, I am aware that a lot of people are either allergic or simply do not like pine nuts. If you are one of them, feel free to swap them with walnuts or do not use nuts at all.

Other Pasta Dishes You Might Be Interested In

Eggplant Pomodoro Pasta

If you are an eggplant lover, this dish is for you! Eggplant and tomato sauce flavored with capers and green olives and mixed with quinoa spaghetti, fresh parsley, and Parmesan cheese. This Eggplant Pomodoro Pasta is a 30-minute vegetarian and gluten-free dish that you can make on a Tuesday night.

Course Gluten-Free and Vegetarian Pasta Dish

Cuisine Italian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 475kcal

Author Aysegul Sanford

Ingredients

1 pound quinoa or brown rice pasta (I use and love Trader Joes’ quinoa pasta)
1 large eggplant 1 pound, cut into 1-inch small cubes – no need to peel
1 tablespoon salt
2 tablespoons olive oil
3 cloves of garlic
1 tablespoon tomato paste
5-6 medium sized Roma tomatoes cut into small cubes
1 cup colorful cherry tomatoes sliced
3 tablespoons capers drained and rinsed
½ cup green olives pitted and sliced
2 tablespoons balsamic vinegar
salt and pepper *
4 scallions chopped both green and white parts
½ cup Italian Parsley rinsed and chopped thinly
1/3 cup Parmesan cheese grated
½ cup lightly roasted pine nuts optional

Instructions

Cook the pasta according to the package instructions. Reserve one cup of the pasta liquid. Set aside.
As the pasta is cooking, make the eggplant pomodoro sauce: Fill a bowl with 4 cups of cold tab water. Add a tablespoon of salt. Place the eggplant cubes into the salty water. Let it sit for 10 minutes in water. Rinse and place on a sheet of paper towels to dry.
Heat olive oil in a 12-inch cast-iron skillet (or any heavy bottom pan) and add in the eggplant. Cook, stirring frequently, for 5-6 minutes. Add in the garlic and cook for 30 seconds.
Stir in the tomato paste and cook, stirring constantly, for 1 minute.
Add in the Roma tomatoes, cherry tomatoes, capers, and green olives. Season with ½ teaspoon salt and ½ teaspoon black pepper. Pour the balsamic vinegar into the sauce. Give everything a gentle stir and let it cook for 10-15 minutes in medium heat. Taste for seasoning and add if necessary.
Place the cooked pasta into the sauce (alternatively you can place everything in a large bowl). Sprinkle it with scallions, parsley, Parmesan cheese, and pine nuts (if using). If the pasta feels dry, use some of the reserved pasta liquid. Give it a toss to distribute the sauce evenly.
Serve with more Parmesan cheese parsley on the side.

Notes

* Please make sure to taste for seasoning as you cook the sauce. Since this recipe uses already salty capers and green olives, I recommend giving the sauce a taste before adding more salt.

Nutrition

The post Eggplant Pomodoro Pasta appeared first on Foolproof Living.

Mediterranean-Style Orzo Salad with Spring Vegetables

Aysegul Sanford — Fri, 13 May 2016 20:32:33 +0000

Are you ready for summer? I do not know you, but I am very excited for our first summer in the city since we moved back from the British Virgin Islands. I also am pumped about all the outdoor activities that are coming up. It is really hard to concentrate on work indoors while the weather outside is so nice and so much is happening in the city. Just this weekend there are 3 different music festivals within 5-mile radius of our house, which I am hoping to at least stop by.

As the temperatures rise, I am also excited about getting together with friends on our terrace. Well, it is not our own terrace per se, but more like a terrace of our apartment complex. In addition to having a nice breeze, it offers one of the most beautiful views of Atlanta’s skyline. Years ago, while Dwight and I were dating he took me up there to drink a couple of glasses of wine and watch the city lights. I still remember how I couldn’t believe my eyes when he first took me up there. I thought it was spectacular.

As I am thinking about outdoor parties and friends coming over, I am also thinking about simple dishes that are easy and simple to put together and serve. To me, a good pasta salad is a great place to start. I love it because (1) it comes together in no time, (2) you can pretty much use any seasonal vegetable you have in the fridge, and (3) everyone loves a good pasta salad.

For this orzo salad I picked a Mediterranean theme, because I was able to get my hands on really good quality feta cheese and olives from a Turkish supermarket in the city. In fact, the olives were exported from Bursa, the city where I grew up. There was no question – I had to use them. After I found some freshly picked asparagus, dill, cherry tomatoes, and fresh peas at our local farmer’s market on the same day, my orzo salad recipe wrote itself.

To make it, I started with cooking the eggs. For perfect-every-time hard-boiled eggs, I used the Barefoot Contessa’s ‘foolproof’ recipe. Her method is super easy: Simply place the eggs (I used 4 large eggs) in a medium size pan with a lid and cover them with cold water. Bring it to a boil and then turn the heat off. Cover it with the lid and let it sit for 15 minutes. Rinse the eggs under cold water. When they are cool enough to handle, crack them on each side and roll back and forth with your palm on the counter. The shells should come off easily. Keep in mind that if your eggs were older, they will be much easier to peel. My eggs had 5 days until their expiration date.

As the eggs were cooking, I steamed the asparagus and peas in a steam basket for 12-14 minutes, just until they were al dente. I wanted them to be al dente because they were super fresh. However, if you prefer it more on the cooked side, feel free to steam them a little longer. As my veggies were steaming, I cooked a box of orzo. In order to make sure that it was flavored well and not sticking together, I immediately drizzled it with a quick lemon vinaigrette I made by whisking lemon juice, one clove of garlic, olive oil, salt & pepper. Finally, I placed the orzo, steamed vegetables, scallions, tomatoes, and olives in a large salad bowl. After giving it a very gentle stir, I topped it off with eggs, crumbled feta cheese, and freshly chopped dill. And voila! I ended up with what you see in the photos.

Of course, Dwight and I ate the whole thing, but I know that I will be coming back to this recipe for our upcoming summer picnics and terrace parties. I hope you will get a chance to give it a try as well.

Mediterranean-Style Orzo Salad with Spring Vegetables

Spring Orzo Salad with Mediterranean flavors: An easy to make orzo vegetable salad that is perfect as a side dish or as a light lunch. If you love the Mediterranean’s fresh and zesty flavors, this vegetarian orzo salad is going to be your next favorite vegetable side dish to serve with all your meals.

Course Salad

Cuisine Mediterranean

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 774kcal

Author Aysegul Sanford

Ingredients

For the dressing:

2 tablespoons lemon juice freshly squeezed
1/4 cup extra virgin olive oil
1 clove of garlic peeled and minced
1 teaspoon salt
1/2 teaspoon black pepper

For the salad:

4 large eggs
1 lb. orzo
A bunch of 10-12 stalks asparagus, trimmed and cut into smaller sizes
1 cup fresh peas shelled
1 cup cherry tomatoes rinsed sliced
4-5 stalks of scallions chopped
20-25 black olives pitted and chopped
1 cup feta cheese crumbled
3 tablespoons fresh dill chopped

Instructions

Make the dressing: Whisk together the lemon juice, olive oil, garlic, salt and pepper in a bowl. Set aside.
To cook the eggs: Place eggs in a medium-size pan and cover them with cold water. Bring to a boil. As soon as it boils turn the heat off. Put the lid on and let them sit for 15 minutes. Rinse eggs with cold water. When they are cool enough to handle, crack them on each side and roll back and forth with your palm on the counter. The shells should come off easily. Slice each egg into 4 pieces. Sprinkle them with a little salt and pepper. Set aside.
Steam the veggies: Fill the bottom of a medium-size pot with 2 inches of water. Place the steam basket inside. Bring the water to a boil and let it simmer. Add in the asparagus and let it steam for 5-7 minutes. Add in the peas and continue to steam them all together for 6-7 more minutes.
To make the salad: Cook orzo according to the package instructions. Drain. Transfer to a large salad bowl and drizzle it with the dressing while it is still warm. Add in the asparagus, peas, tomatoes, scallions, and black olives. Give it a gentle stir making sure that everything is evenly distributed. Taste for seasoning and add more if necessary. Sprinkle it with the crumbled feta cheese. Evenly distribute the sliced eggs on top. Garnish it with chopped dill. Serve.

Notes

* Keep the leftovers in an airtight container and in the fridge to enjoy it the next day.

Nutrition

The post Mediterranean-Style Orzo Salad with Spring Vegetables appeared first on Foolproof Living.

Warm Braised Baby Artichoke Salad with White Beans and Manchego

Aysegul Sanford — Sun, 20 Mar 2016 23:25:46 +0000

Growing up, I ate a lot of artichokes because they were one of my mother’s favorite vegetables. She had this one recipe that she would make almost every week once they became available during this time of the year.

I loved that dish, and for some reason, I never inquired about any other way of cooking them. But then after college, I moved to the US and that was when I was introduced to different kinds of artichokes and ways of cooking them.

About Baby Artichokes

For many years, around this time of the year, I saw baby artichokes in the supermarket, but I always felt intimidated by them. I guess I just didn’t know what to make with them. But then last week, coincidently, Heidi (of 101cookbook.com) wrote a blog post called A few words on how to cook artichokes. In her article she said, “A lot of people are intimidated by the process, or they think it’s not worth the effort. But with a little patience, salt, and fat – you can absolutely cook some of the best artichokes of your life.” After reading through her post, I felt encouraged to give it a try. And to my surprise, it was much easier than I thought.

First, I needed to learn how to peel them. I had no idea how much of the leaves needed to be discarded. Since I am a visual person I did a quick YouTube search, which revealed several how-to videos. Of all the videos I watched, I found the method used in Cooking Light’s video to be the most helpful. If you give it a watch you will see, it is not that difficult. Once you get a hang of it, it takes less than 15 minutes to get them ready for cooking.

How to cook Baby Artichokes

Once they were peeled and trimmed, it was time for me to make a decision as to how to cook/serve them. After a quick Google search I found some great recipes from some of my favorite bloggers like this Crispy Lemon Roasted Baby Artichokes, Roasted Baby Artichokes and Pearl Onions, and Roasted Baby Artichokes with Black Pepper and Lemon Vinaigrette. However, all these recipes were using the same method of roasting them in the oven or cooking them in a pan with little fat to get a crusty outer skin. Undoubtedly, they were incredibly delicious. However, I wanted to create something different. If you think about it, who needs a similar recipe when variations of it have already been published on the internet?

Then I did what I always do. I picked up my favorite vegetarian cookbook, Deborah Madison’s Vegetarian Cooking for Everyone. I find this book to be one of my go-to cookbooks when it comes to cooking vegetables because it covers basic methods of cooking almost every vegetable that are commonly found in supermarkets. Plus, since I met her in person and ate her food, I knew that her recipes and methods were infact, foolproof.

How this Warm Braised Baby Artichoke Salad with White Beans and Manchego recipe came about

In her book, in addition to a recipe for roasted and grilled artichokes, she had a recipe for braising them. I decided to go with her Braised Baby Artichokes recipe, which ended up being so delicious that we could have easily eaten it all just by itself. However, I wanted to take it a step further and create a dish that could be served next to meat dishes or by itself as a light dinner. But I had no idea what to pair it with. To find the answer, I referred to another one of my go-to cookbooks, The Vegetarian Flavor Bible. This book is basically a resource that outlines pairings for each and every vegetarian ingredient that you can think of. Even if you are not a recipe creator, I still recommend it as it gives you an idea as to what ingredients work well together and how to pair them up.

Come to find out, one of baby artichokes’ flavor affinities were white beans, capers, fresh herbs, lemons, and Parmesan cheese. Luckily, I had everything on hand except the Parmesan cheese. But I had Manchego, which I thought would be compatible. Once the artichokes were braised, I quickly assembled the salad with the rest of the ingredients. It ended up being a delicious warm salad that we all loved. Not to mention, it looked so pretty.

On a final note: Though prepping the baby artichokes for cooking requires a little patience, braising them and putting the salad together takes less than 30 minutes. Here, one thing I would like to recommend is that you peel as many leaves as possible. I know it feels like you are wasting most of the vegetable, but if you do not do so you end up with very chewy artichokes. The method she uses in the video that I mentioned earlier is a pretty good one.

Warm Braised Baby Artichoke Salad with White Beans and Manchego

This Warm Braised Baby Artichoke Salad with White Beans and Manchego is a super flavorful winter salad made with cooking baby artichokes with white beans, capers, fresh herbs, and lemons. To finish it up, it is topped off with shavings of manchego cheese. It is a perfect salad recipe to make using baby artichokes when they are in season.

Course Salad

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 422kcal

Author Aysegul Sanford

Ingredients

For braised baby artichokes:

4 cups of water
1 lemon
20-24 baby artichokes
3 tablespoons of olive oil
6-7 sage leaves chopped
2 cloves of garlic minced
1/2 teaspoon Kosher salt
1/4 black pepper freshly ground
2 bay leaves

For the salad:

1 15 oz. can of white (Cannellini or Navy) beans, drained and rinsed
1/2 cup of capers drained
1/2 cup of chopped fresh parsley
salt and pepper
4 oz. or a small block of Manchego cheese shaved
lemon wedges to serve it with

Instructions

Place water in a large bowl. Squeeze the lemon into the water. Place the squeezed lemon halves in the water as well. Remove the tough outer leaves of the artichokes. Cut in half and trim pointy tops and stems. Drop them into the bowl.
Heat olive oil in a large sauté pan with a lid over medium heat. Add in the chopped sage leaves. Fry leaves for a minute. Stir in the garlic and cook stirring constantly for 30 seconds.
Using a slotted spoon, fish out the baby artichokes and transfer them to the sauté pan. Pour in 1 1/2 cup of the lemon&water into the pan as well. Discard the rest of the water. Give it a large stir, season it with salt and pepper, put the lid on, and cook in medium-low heat for 15-20 minutes or until artichokes are tender.
When baby artichokes are cooked, spoon them out and place them into a large mixing bowl. Let the remaining liquid reduce until 1/2 to 3/4 cup remains, 10 minutes or so.
To assemble: Add in the white beans, capers, and parsley into the bowl with the artichokes. Pour the warm reduced liquid over the salad. Taste for seasoning and add in if necessary. Give it a gentle stir.
Transfer the salad into a large oval serving plate. Shave thin slices of Manchego cheese over the top. Serve, while still warm, with lemon wedges.
The salad is still good when it is served cold. As long as it is kept in an airtight container in the fridge it will keep its freshness for 2 days.

Nutrition

The post Warm Braised Baby Artichoke Salad with White Beans and Manchego appeared first on Foolproof Living.

Cauliflower Steak Sandwich with Romesco Sauce {Video}

Aysegul Sanford — Mon, 06 Apr 2015 20:33:20 +0000

While I was in Chicago, I went to a place called Publican Quality Meats. It was a small bakery/butcher/coffee shop/market with a seating area. A little bit of everything in one place…

The first time I went there, I was looking for a quick bite to eat. All I wanted was a small sandwich with a cold beverage. The menu on the large wall listed a little bit of everything, ranging from cheese & charcuterie plates to different kinds of sandwiches. Even though the butcher’s daily cheese plate sounded amazing, I had my mind set on getting a sandwich so I went with the one that was called The Perks of Being a Cauliflower.

See, I love cauliflower just as anyone else, and quite frankly I don’t use it enough in my cooking. But I was intrigued, because the name was so creative. I decided that I wanted to find out about the perks of being a cauliflower.

And boy, did I love it…

I thought it was SO delicious. I would have never thought that using romesco sauce and cauliflower “steaks” together, flavoring them with lemon aioli sauce, and wrapping everything up in a garlic ciabatta bread would yield such a tasty sandwich.

On my last day in Chicago, I went there one last time to get the same sandwich so that I had something really good to eat in the plane on my way back home. I also wanted to look at it closely so that I could try to create something similar in my own kitchen.

So my version of that sandwich is this Cauliflower Steak Sandwich with Romesco Sauce. But this one is vegan and somewhat healthier, perfect for those of you who are calorie-conscious.

The original version was made with artisan-style garlic ciabatta bread. I made my own ciabatta bread, but you can easily find it in a bakery, supermarket, or in a neighborhood artisanal bread shop, if there is one close by.

Once you have the bread, there are 4 easy steps to making it:

Make the Romesco sauce:

Romesco sauce is a sauce made with processing sandwich bread, almond slices, red peppers, sherry vinegar, with spices in a food processor. In my opinion, the secret to really good romesco sauce is using lightly toasted almond slices.To toast sliced almonds, all you have to do is to heat them in a non-stick skillet in medium heat for 10 minutes or so. Keep a close eye on them as they can burn easily.

Make a quick coleslaw:

The original sandwich was served with a salad that was similar to coleslaw. I made my coleslaw with a couple of tablespoons of vegenaise, because I wanted my sandwich to be vegan. But if you don’t have it and you are not vegan, feel free to substitute it with mayonnaise or a combination of mayonnaise and yogurt, for lighter calories.
My secret ingredient to delicious coleslaw is celery seeds. They not only give it a distinctive flavor, but also add a nice crunch to the overall salad.

Sear the Cauliflower “steaks”:

I looked for many recipes to figure out how to make cauliflower steaks. Most of them suggested searing them in a skillet first, and then letting them roast in the oven for a short amount of time. I am sure it would be great to do it that way, but I choose to only sear them in a skillet and skipping the time in the oven. Because I didn’t want it to be a long process with several steps. And it worked perfectly. It took 8-10 minutes in medium heat on each side for them to soften and become tender.

Assemble the sandwich:

It was fairly easy to assemble the sandwich. Below is a quick stop-motion video for you to watch how I assembled it.

If you have an electric grill (like George Forman), you can press them for a couple of minutes to warm them up. This step is an optional step, but if you have it I recommend not skipping it, as in my opinion, warming it up takes it to a whole other level.

Finally, if you are calorie-conscious and prefer not to eat too much bread, instead of eating both halves of the bread you can also make these as open-faced sandwiches.

OTHER HEALTHY CAULIFLOWER RECIPES YOU MIGHT LIKE

Cauliflower Steak Sandwich with Romesco Sauce

A vegan Cauliflower Steak Sandwich with romesco sauce. Simply put, a head of cauliflower sliced into “steaks”, sauteed in a pan, placed on a sandwich bread smeared with homemade romesco sauce and coleslaw. This easy vegan sandwich recipe is a great sandwich if you are looking for something healthy and delicious.

Course Sandwich, Vegan

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings 2 large or 4 small sandwiches

Calories 897kcal

Author Aysegul Sanford

Ingredients

For The Romesco Sauce

2 slices white sandwich bread crust removed – lightly toasted and cut into cubes
3 tablespoons sliced almonds lightly toasted
1 3/4 cups jarred roasted red peppers
1 small ripe tomato cut into slices
2 tablespoons olive oil
1 1/2 tablespoon sherry vinegar
2 cloves of garlic peeled and minced
1/4 teaspoon cayenne pepper or more, if you like it hot
1 1/2 teaspoon coarse salt
1/4 teaspoon black pepper freshly ground

For The Vegan Coleslaw

1 1/2 cup of red cabbage sliced thinly
1 1/2 cup of green cabbage sliced thinly
1 cup of carrot shredded
3 tablespoons of vegenaise
1 tablespoon Dijon mustard
1 teaspoon sherry vinegar
1/2 teaspoon celery seeds
1/4 teaspoon black pepper freshly ground

For The Cauliflower Steak Sandwich

1 medium-size head of cauliflower washed and dried
2 tablespoons olive oil
2 cloves of garlic peeled and minced
2 loaves of ciabatta bread cut in half to make 4 small sandwiches
1 cup of arugula washed and spin-dried

Instructions

To make the romesco sauce:

Place the bread and almonds into the bowl of a food processor. Process until finely ground, 15-20 seconds.
Add in the peppers, tomato, olive oil, vinegar, garlic, cayenne pepper, salt and pepper, and process until it reaches a consistency of mayonnaise, 25-30 seconds.
Taste for seasoning and add if necessary.
Place it in a jar, close it with a lid, and set it aside. (if you are making this in advance, keep it in the fridge.)

To make the coleslaw:

Place all ingredients in a bowl and gently stir to combine. Set aside.
Place the cauliflower, stem side down, on a cutting board. Cut it into 3/4-inch thick “steaks”. Discard the ends. You should have 4 steaks (slices).
Heat 1 tablespoon of olive oil in a large skillet in medium heat. Once the oil is hot, add in 1 clove of minced garlic and stir for 15-20 seconds.
Transfer 2 of the cauliflower steaks into the skillet and cook 8-10 minutes on each side. Once cooked, place them on a plate lined with paper towels. Repeat the same process for the other 2 steaks using the leftover olive oil and garlic.
Repeat the same process for the second sandwich.

To assemble:

Cut the ciabatta bread lengthwise. Spread 2-3 tablespoons of romesco sauce on each half. Place a cauliflower steak (and florets to fill in – for a visual, watch the video) on the bottom half. Top the steaks off with 3-4 tablespoons of coleslaw and some arugula. Press top half over the bottom.
Using a serrated knife cut each sandwich into two pieces. Serve it with the leftover coleslaw on the side.
Optional: I grilled my sandwiches using a George Forman grill. If you have one (or some other type of grill), I highly recommend grilling it for a few minutes (5-6 minutes in 325 degrees).

Nutrition

The recipe for the romesco sause is adapted from The Cook’s Illustrated Cookbook.

The post Cauliflower Steak Sandwich with Romesco Sauce {Video} appeared first on Foolproof Living.

Mushroom and Asparagus Farrotto with Tarragon

Aysegul Sanford — Tue, 02 Sep 2014 00:50:14 +0000

Lately, farro has been a go-to grain in my kitchen. I love that with its nutty flavor, it turns a regular dish into one that is healthy and delicious. I usually keep some cooked farro in my fridge so that I can stir it into salads, soups, or whenever I want to give a dish some chewiness and texture. Or sometimes, I even mix it in a bowl of fresh fruit and add a dollop of fat-free yogurt as a healthy breakfast or a quick afternoon snack.

But this time, I wanted to find a way to bring the farro into the spotlight as the main ingredient of a dish, in a dish that celebrates what I love so much about it – its chewy texture. That is how I ended up making farrotto.

At first, I was going to call it Farro Risotto, but after doing a little research, I found out that you can call a dish “risotto” only if you make it with Arborio rice. If you make it with farro, it is called farrotto.

The technique for making farrotto is very similar to making risotto. You basically stir small amounts of stock into farro a little at a time, allowing the liquid to be absorbed after each addition. In time, it releases its starch, giving it a creamy consistency.

For this recipe, I used a cup of dry white wine to build flavor, but if you prefer it without, feel free to omit it. Also, I used mushrooms and asparagus because that is what I had in my fridge, but you could certainly use other vegetables to flavor it.
That being said, I highly recommend giving the mushroom- asparagus-tarragon combination a try, because I think the flavor of this threesome greatly enhances the end product.

Mushroom and Asparagus Farrotto with Tarragon

This mushroom asparagus farrotto (aka asparagus farro risotto) recipe is packed with hearty and earthy mushroom and asparagus flavors. Enhanced with fresh herbs, it is a great alternative to risotto made with rice. Serve it as a side dish with your favorite meat and vegetable dishes or as a light vegetarian lunch by itself

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 55

Total Time 1 10

Servings servings

Calories 451kcal

Author Aysegul Sanford

Ingredients

1 1/2 cup (10 ounces) uncooked farro, rinsed and soaked for at least 2 hours or preferably overnight
6 cups vegetable stock or low-sodium chicken stock
3 tablespoons olive oil
1 cup Portobello mushrooms rinsed and sliced
5-6 stalks of asparagus cut into 2 inch pieces
1 medium onion chopped
3 cloves of garlic pressed through a garlic press
1 cup dry white wine
1 tablespoon butter
1/2 cup +2 tablespoons Parmesan freshly grated – divided
1/4 cup +2 tablespoons fresh tarragon chopped – divided
2 tablespoons lemon juice freshly squeezed
salt and black pepper

Instructions

Place the vegetable stock in a medium size pan, bring it to a boil, and then let it simmer in low heat.
Heat a tablespoon olive oil in a Dutch oven (or a heavy bottom pot) over medium heat. Add mushrooms and sauté, stirring frequently, until nicely browned, 5-6 minutes. Stir in the asparagus, and cook until softened, 5-6 minutes. Place the asparagus and the mushrooms in a bowl, cover with aluminum foil, and set aside. Do not wash the Dutch oven.
In the same Dutch oven, heat the remaining olive oil over medium heat. Add the onion. Cook, stirring occasionally, until translucent 4-5 minutes.
Strain the farro. Add it into the pot and stir until every piece is coated with the juices in the pot.
Raise the heat to medium-high, add the wine, and cook until it is nearly absorbed.
Stir in 2 cups of stock, cover it with the lid, and let it cook for 20 minutes, stirring every 5 minutes or so. At the end of 20 minutes, it will start getting creamy.
Add the rest of the simmering stock, 1-cup at a time, stirring frequently and waiting for each addition to be absorbed before adding more. (This whole process takes close to 30 more minutes.)
Right before pouring the last cup, add the mushroom and asparagus. Stir and cook until most of the juices are absorbed, but it is still moist and creamy.
Stir in the butter, 1/2 cup of the Parmesan cheese, tarragon, and lemon juice. Turn off the heat, put the lid on, and allow it to marinade for 5-10 minutes. Taste for seasoning and add if necessary.
When ready to serve, sprinkle it with tarragon, Parmesan cheese and black pepper.

Notes

Note 1: I recommend being careful with adding salt to the recipe, mainly because the Parmesan cheese is salty. Still, if you feel like it needs salt, I recommend adding it at the very end.

Nutrition

The post Mushroom and Asparagus Farrotto with Tarragon appeared first on Foolproof Living.

Soba Noodles with Bok Choy and Garlicky Miso-Tahini Sauce

Aysegul Sanford — Mon, 25 Aug 2014 16:15:55 +0000

I always experience a little bit of sadness when things come to an end. Even if it is for a short amount of time…

Yesterday was the last day of the season. The resort that my husband works at closed its doors until mid October. This morning, during my morning beach walk, it felt like I am all alone on Virgin Gorda.I know it is hard to believe, but over the next 2 months, I literally will have all the beautiful beaches of this island to myself.

It sounds amazing right? Well…

If you were to ask me what is the one thing I learned living on a gorgeous island in the middle of the Caribbean, I would say that all this beauty doesn’t mean much unless you share it with others.

So it is somewhat of a bummer to be here during the closing, but luckily we booked our vacation to leave in the middle of September for almost 2 weeks.
Needless to say, I cannot wait.

After last week’s visit to Good Moon Farm, I spent the rest of the week making dishes using the produce I got from there. This Soba noodle dish is made with the bok choy Mr. Drake picked for us.

As I was trying to decide what to make, at first I thought about adding sautéed bok choy to an Italian style tomato sauce and tossing it with spaghetti. But then, while I was looking for spaghetti in the cupboard, I saw the soba noodles and changed my mind. For some reason, an Asian noodle sounded better.

To make it, I sautéed bok choy and added it to the noodles. I flavored it with a quick miso-tahini sauce. And to serve, I garnished it with chopped scallions and black sesame seeds.

Got some extra bok choy to use up? Try This Bok Choy Salad from my friend Gina of Running to the Kitchen.

It ended up being a simple, healthy, and quick dish that you can make in less than 20 – minutes. It could be eaten anytime of the day. I personally like to eat my soba cold (almost like a salad), but it tastes just as good when it is warm.

Soba Noodles with Bok Choy and Garlicky Miso-Tahini Sauce

This Soba Noodles with Bok Choy is a vegan noodle recipe flavored with quick miso tahini sauce for a nutritious and wholesome meal. Packed with umami flavors, it is a simple yet creative soba noodle dish that is ready in just about 20 minutes.

Course Main Dish

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 748kcal

Author Aysegul Sanford

Ingredients

8 ounces soba noodles
1 bunch Bok Choy sliced into 1 1/2 inch strips
1 tablespoon sesame oil

For the sauce:

1/4 cup tahini sesame paste
2 teaspoons white or brown miso paste
3 cloves of garlic pressed through a garlic press
2 teaspoons sesame oil
2 teaspoons rice vinegar
1/2 teaspoon dry mustard
2 stalks green onions chopped
2 teaspoons black sesame seeds

Instructions

Bring a large pot of water to a boil. Add the noodles and cook 3-4 minutes (or follow the instructions on the packaging). Place it in a large bowl.
Heat a tablespoon of sesame oil in a large skillet. Sautee bok choy until lightly wilted, 4-5 minutes.
Make the sauce by mixing tahini,miso paste, garlic, sesame oil, rice vinegar, and dry mustard in a bowl.
Add the bok choy and sauce in the bowl with the soba noodles. Gently toss until everything is combined.
When ready to serve, top each portion with slices of green onions and sprinkle it with black sesame seeds.

Nutrition

The post Soba Noodles with Bok Choy and Garlicky Miso-Tahini Sauce appeared first on Foolproof Living.

Whole-Wheat Pizza Crust

Aysegul Sanford — Tue, 19 Aug 2014 20:30:09 +0000

As someone with a food blog, when I cook, I usually keep a pen and paper around to take notes as I create and/or follow recipes. If I am baking something, I get my kitchen scale out and weigh all the ingredients to accurately measure them. During the process, I take notes on things that I learn along the way and things that I added to the recipe to make it more exciting.

So as you can imagine, when it comes to cooking, I run a pretty tight ship around here. And that is mostly because everything I cook or bake can potentially be shared later here on Foolproof Living and thus, must be foolproof.

However, I must admit, it is also just a part of my nature. I have a very analytical personality, even outside the kitchen. My brain likes to focus on and systematically organize the minute details in everything.

My friend Chrissann, on the other hand, is the total opposite – especially when it comes to cooking. As someone who learned to cook in her adult years, she likes to create things based on how she feels at that moment in time. The standard “rules” of cooking and baking are things she takes with a grain of salt.

The funny thing is, she is actually a great cook, seemingly born with a natural talent for it. Everything she makes is delicious, and most importantly, very creative.

The first time I had this pizza was when she invited us to a party at her house almost a year ago. Both Dwight and I loved it. Up until that day, I had never thought that a whole grain pizza crust could taste so good. We both thought that it had a very nice, earthy flavor without being bland.

Later, I learned that the secret was the addition of flax seeds, wheat germ, and a little maple syrup in the dough.

This weekend, we decided to get together so that I could learn how to make it myself. Up until that day, I had somehow never spent time in the kitchen actually cooking with her. To my shock, she didn’t care much if the measurements weren’t exact or if the random additions she was throwing in may or may not work. The whole time she was making the dough, she was using her intuition rather than a specific technique.

As you can imagine, I had to hold my tongue and keep my Type-A, analytical thoughts under check the whole time.

Oddly enough, it ended up being an eye opening experience for me to witness her haphazard cooking style firsthand, which is such a sharp contrast to my own. She still manages to create amazing dishes with the limited resources we have here on this little island, not playing by the “rules”. For her, it seems to be more of an intuition than a system. I guess living in the Caribbean for over 9 years would maybe turn anyone into the creative cook that she has become.

We made the dough on Saturday in preparation for our gathering on Sunday. In addition to saving time, I wanted to see in more detail how she does it and photograph it along the way without feeling rushed.

The next day, as her boyfriend and my husband were chatting over cocktails, we topped the pizzas with vegetarian toppings such as mushrooms, bell peppers, onions, goat cheese, tomatoes, pesto, etc.

We served it with a quick cocktail, a blend of my Mint and Rosemary Lemonade and gin. We tossed a simple summer salad to accompany our pizza and ate it on their terrace overlooking the ocean.

About this whole-wheat crust: I must admit- up until I tasted this particular crust I didn’t believe in whole-wheat crusted pizza. I thought that if I am going to eat pizza, I might as well eat the real thing, a crust made with all-purpose flour. For some reason, I didn’t think that you could make a delicious crust with whole-wheat flour without sacrificing the taste. However, Chrissann’s version of whole wheat pizza crust created changed my mind.

This recipe has just the right combination of whole-wheat flour and all-purpose flour. The addition of wheat germ and flax seeds give it an earthy flavor without effecting the stretchy texture of the dough. The result is a crisp pizza crust with a chewy middle. Just the way I like it…

To make it, all you have to do is to mix water and maple syrup in a bowl, sprinkle the yeast, and set it aside. Process the flours, wheat germ, and flax seeds in the bowl of a food processor. While the machine is running, pour the water, yeast mixture, and olive oil over the tube. Process it for a minute or until it forms a smooth ball. Dump it on a floured kitchen counter, cover it with a towel, and let it sit for 20 minutes.

This dough makes two 13-inch pizza crusts. If you want, you can freeze one of the dough to use for later.

To finish it up, roll the dough into a 13-inch round disk and place it on a baking sheet sprinkled with corn meal. Using the tip of your fingers, fold and pinch 1-inch of the dough from the outer corner towards the middle to create a lip around the edges. Lightly brush it with olive oil and pre-bake in a 500-degree oven for 5 minutes.
At this point, you can let it come to room temperature, cover it with aluminum foil, and place it in the fridge to use for later. Or you can top it off with your favorite toppings, and bake it to enjoy on that day.

This whole process takes no more than 30-40 minutes, less time than ordering and waiting for a pizza to arrive to your house. Not to mention, it is damn delicious.

Need a gluten-free alternative? Here is a great Gluten-Free Pizza Crust recipe from my friend Traci of Vanilla and Bean.

Whole Wheat Pizza Crust

Whole Wheat Pizza Crust recipe for an easy and quick weeknight pizza you can make in no time. Made with a combination of all purpose flour and whole wheat, this foolproof pizza dough recipe comes together in less than 30 minutes. Top it off with whatever toppings you want for a delicious homemade pizza you can make any day of the week.

Course Vegetarian Dinner, Weeknight Dinner

Cuisine Italian

Prep Time 30

Cook Time 20

Total Time 50

Servings crusts

Calories 784kcal

Author Aysegul Sanford

Ingredients

1 1/2 cups warm water divided (warm to touch)
1 tablespoon active dry yeast
1 teaspoon maple syrup
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour plus more for the counter
2 tablespoons flax meal
1 tablespoon wheat germ
1 teaspoon salt
2 teaspoons + 1 tablespoon olive oil divided
2 tablespoon corn meal

Instructions

Pre-heat the oven to 500 F Degrees.
Place the 1/2 cup of warm water and maple syrup into a measuring bowl. Sprinkle the yeast and give it a gentle stir. Let it sit for 5 minutes.
Place the all-purpose flour, whole-wheat flour, flax meal, wheat germ, and salt into the bowl of a food processor. Pulse 5-6 times to combine.
With the machine running, pour in the yeast mixture, followed by the remaining cup of water and 2 teaspoons olive oil.
Continue processing until dough forms a smooth ball, around 1 minute.
Transfer the dough on to a lightly floured surface. Gently knead to make a small ball. Cover lightly with stretch film and let is sit on the counter for 20 minutes to rise.
Divide the dough in half.
Sprinkle the baking sheet with corn meal.
Using a rolling pin, roll the dough into 13-inch rounds. Transfer it onto a baking sheet that was coated with corn meal.
Using the tip of your fingers, roll and pinch 1-inch of the dough from the outer corner towards the middle to create a lip around the edges.
Repeat the same process with the second dough.
Brush the top of each dough lightly with the remaining 1-tablespoon of olive oil.
Bake in the oven for 5 minutes.
Take it out. If you are ready to make the pizza, top it with your favorite toppings. If you want to use it for the next day, cover it with aluminum foil and place it in the fridge. As long as it is tightly covered, it will be good for the next 48 hours.

Notes

This recipe makes enough crust for two pizzas.

Nutrition

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Middle Eastern Inspired Stuffed Peppers {Vegan}

Aysegul Sanford — Fri, 01 Aug 2014 12:44:37 +0000

For the last couple of months, my husband and I have been on a health kick. Initially, it was my idea to make minor changes to our diets for a healthier lifestyle. Dwight, on the other hand, just assumed it was another one of those things that I would get hyped up about initially, but would go away after my enthusiasm inevitably waned. But this was not one of those things – this new habit seems to have stuck.

Day after day, I have been making these delicious AND healthy dishes like Cauliflower Risotto, Black Bean and Quinoa Tacos, and Savory Steel-Cut Oats to put in front of him.

Over time, he has accepted that it is not a phase and has quietly come to enjoy these meals. While he’s never actually told me this, I think he has even started enjoying them more than the typical American comfort food type of dishes that he grew up eating.

Recently, we watched the documentary Forks over Knives which is about how what we eat has a direct effect on our overall health, and how little changes that we make in our diet can result in a disease-free future. Obviously, this was nothing new to me, but for Dwight, it was an eye opener, and therefore very effective. He had already known about the importance of eating healthy, but seeing the results of studies over years of research and experiments put things in a much clearer perspective for him.

I think by the end, more than anything, it made both of us to realize that it doesn’t take too much to make minor changes in our diet to get big results.

So we decided that we would incorporate more of a plant-based diet with grains and beans into our lives. Instead of using dairy and oils to flavor things, we agreed to use spices, fresh herbs, nuts, and seeds.

Our goal is to do this 80% of the time. I mean, we don’t want to stop eating meat, dairy, or sugar completely, but we do want to make sure that we keep the consumption of these types of foods to a minimum or just save them for celebratory occasions.

I must admit – it has been a work in progress, but overall, we both have been enjoying it. Of course, living on an island with very minimal distractions helps, but it has also been a lot fun for me to get creative with what we have access to.

These Middle Eastern Inspired Stuffed Peppers are a part of our 80% diet. It is a dish that my mother would make during the summers when bell peppers were in abundance back home. It is made with a bulgur filling flavored with lots of onions, cinnamon, all spice, pine nuts, dried currents, and fresh herbs like basil, mint, and dill.

I personally love this dish because (1) it reminds me of back home and (2) I find that the combination of flavors of cinnamon, all spice, pine nuts, and currants mixed with fresh herbs do an amazing job of turning otherwise boring bell peppers into a uniquely delicious summer dish. Not to mention it is filling, healthy, and vegan.

Middle Eastern Inspired Stuffed Peppers {Vegan}

Recipe for Middle Eastern Inspired Vegan Stuffed Peppers filled with bulgur, fresh herbs, and currants. This is an easy and delicious stuffed pepper recipe you can make all year round.

Course Main Dish, Vegan

Cuisine Middle Eastern

Prep Time 30

Cook Time 45

Total Time 1 15

Servings servings

Calories 335kcal

Author Aysegul Sanford

Ingredients

1/4 cup dried currants
2 tablespoons olive oil
3 medium sized onions chopped
1/4 cup pine nuts
1-14 ounces can tomato petite diced
1 tablespoon all spice
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1 cup coarse bulgur rinsed
1 1/4 cup water boiling water
3-4 bell peppers washed, cut in half, and seeded
1/4 cup fresh dill chopped (a little more as garnish)
1/4 cup fresh mint chopped
2 tablespoons basil chopped

Instructions

Place dried currants in a small bowl and pour 1/2 cup of boiling over it. Set aside.
Heat olive oil in a large pan over medium heat.
Add onions and pine nuts. Cook, stirring frequently, until they are translucent, 10-12 minutes.
Stir in the tomatoes, all spice, salt, pepper, and cinnamon. Cook until some of the juices of the tomatoes evaporate, 3-5 minutes.
Add in the bulgur and stir constantly until it is all mixed in with the vegetables and spices, 4-6 minutes.
Add the boiling water, turn down the heat to low, and put the lid on. Let it cook until all the liquid has been absorbed, 12-17 minutes.
Turn the heat off and let it rest (covered) for 10-15 minutes.
Preheat the oven to 375 Degrees.
Cover an ovenproof casserole or Pyrex dish with parchment paper.
Drain the currants.
Fluff the now-cooked bulgur with a fork, and gently stir in the currants, dill, mint, and basil.
Fill each half of the peppers with the filling and place it in the casserole dish.
Add 2 tablespoons of water at the bottom of the dish.
Cover it with aluminum foil and place it in the oven.
Bake for 30 minutes.
Then take off the aluminum foil, and bake for another 15-20 minutes or until the tops of the stuffed peppers turn to light brown.
When ready to serve, garnish fresh dill.

Notes

When buying bell peppers, I would recommend picking ones that are similar in size. The filling in this recipe is enough for 4-5 medium size bell peppers.
My pyrex dish was 8″x11″.
The reason why we put a couple of tablespoons of water and cover the peppers with foil is to ensure that they won’t dry during the baking process. The steam helps the peppers and the filling stay moist.

Nutrition

The post Middle Eastern Inspired Stuffed Peppers {Vegan} appeared first on Foolproof Living.