Indulge in a gourmet, gluten-free twist on the classic French Croque Madame. This delicious sandwich features layers of savory ham, melted Gruyère cheese, and a creamy béchamel sauce, topped with a perfectly cooked egg. It's a hearty and satisfying meal that adheres to the Whole Health Flexi-Plan diet, ensuring you enjoy classic flavors without the gluten.
This spicy recipe is a twist on the Italian pantry staple pasta called penne all’Arrabbiata that gets its name from the generous amount of chili peppers. It’s basically pasta with tomato sauce and Parmesan with a delicious kick from the red pepper flakes.
Don't shy away from the magic of anchovy in this Pasta Puttanesca.
Corn Fritters Recipe – Crispy on the edges, soft in the middle, and so delicious, these little cheesy corn cakes are so easy to put together and make a great side dish for a host of dinners! …
This easy, 3-ingredient tonkatsu (katsu) sauce is full of flavor and ready in just 1 minute! Ketchup, soy sauce, and Worcestershire sauce are all you need for a flavorful katsu sauce that's a delicious copycat of Bulldog Tonkatsu sauce, also known as Bull-Dog sauce.
Hungry but don't have time to cook?! These spicy peanut butter noodles are just for you. They're vegan, gluten free, easy to whip up, ready in just about 20 minutes and packed with delicious peanut flavor.
Delicious Creamy Sun-Dried Tomato Pasta Sauce with dill, and capers. This pasta dish is great on its own or with a choice of protein!
This Cauliflower Alfredo Sauce is a healthy, dairy-free Alfredo Sauce recipe made from cauliflowers florets. It's a delicious low-carb vegan sauce for pasta or steamed vegetables.
This creamy pesto pasta is perfect for busy weeknights, it comes together in 30 minutes and is creamy, herby, savory, and delicious.
This delicious one-skillet curry delivers all the rich depth, flavor, and spice you expect from restaurant beef vindaloo. It's almost hard to believe it's homemade!
This Tuscan vegan gnocchi recipe is so easy to make and packed with flavor. It's the perfect plant-based dinner recipe when you're in a pinch and is ready in under 30 minutes!
Not a fan of the flavor of quinoa? We're showing you how to flavor quinoa 6 easy ways! We've got tips and tricks, plus some tried and true recipes.
The BEST Lasagna Bolognese! Layers of lasagna noodles baked with alternating layers of slow-cooked Bolognese sauce, bechamel, mozzarella, and Parmesan cheese. Equally stunning & delicious, this Lasagna Bolognese is the perfect dish to make for any special holiday dinner this season.
The best vegan nacho cheese recipe. Rich, creamy and delicious. Made with cashews, nutritional yeast and more.
This light and zesty lemon ricotta pasta with spinach makes a delish weeknight meal ready in less than 15 minutes. Simple, fresh ingredients, delicious flavor, and minimal effort.
Creamy Avocado Pasta is a super healthy, delicious and packed with hidden spinach, avocado.
Ever wanted to try cacao but not sure how to make it? Keep reading to get my magical morning cacao recipe! www.ayurvedawithrebecca.comEffect on Doshas: VK-P+
Learn how to make delicious, authentic tabbouleh at home! This tabbouleh (also spelled tabouli) is even better than your favorite Lebanese restaurant's. Recipe yields 6 servings (a little over 1 cup each).
This light and healthy cream cheese frosting, made with Greek yogurt is delicious and easy to prepare. Perfect for cakes, cookies, or fruit, it can be whipped up in about 5 minutes using 5 simple ingredients. This healthier frosting recipe is refined sugar-free and sure to become your new favorite!
Chewy vegetable dumplings in a warm, savory miso broth
This irresistibly rich and creamy vegan Marry Me Tofu is the perfect date night vegan dinner recipe. It features juicy crispy tofu cubes cooked in a creamy yet dairy free cheesy sun-dried tomato sauce and pillowy gnocchi- but so easy to make!
Fattoush is one of the most refreshing and flavorful Middle Eastern Salads you ever did try. It's made with fresh romaine, tomatoes, radishes, mint, parsley, and Persian cucumbers. To take it over the top, it's tossed and topped with crispy pita croutons and the most simple lemon and olive oil-based vinaigrette with a hint of sweetness from pomegranate molasses and runny honey- the latter completely optional. You're going to love the simplicity, the marriage of flavors, and that freshness-feel in every single bite. Perfect for hot summer days, or year-round. Bring this different salad to your next potluck or barbecue and watch it disappear.
As far as French cuisine goes, this Classic Beef Bourguignon is a must make! Tender beef swimming in a rich wine sauce--perfect for the holidays.
These creamy cinnamon roll overnight oats are a delicious breakfast with flavors of warm cinnamon, a hints molasses and caramel and drizzled with a healthy icing to complete this delicious breakfast!
Learn exactly how to cook quinoa on the stovetop and add it to all of your favorite recipes! With this step-by-step tutorial, you'll learn how long to cook quinoa so it's nice and fluffy, how to make it taste good on its own and plenty of new ways to use it. Our best quinoa recipes included!
This Pasta Gricia recipe is one of the pillars of Roman pasta, along with: Carbonara, Cacio e Pepe and Amatriciana! With a creamy pecorino cheese sauce and fine Italian guanciale, you'll love this dish!
Crispy, crunchy, spicy and sweet, the Sticky Sesame Cauliflower is as Asian as it can get. And it leaves you smiling in deep satisfaction.
A recipe for perfect fluffy quinoa every time with tips, photos, and loads of ideas for how to use it!
Finally, it's time for a homemade Korean Kimchi Recipe. My grandma makes the best kimchi and I can vouch for that. This kimchi is the real deal. It is authentic, delicious, and classic. Kimchi is a great side dish for any meal. It also makes some of the most delicious Kimchi creamy dip, Kimchi Fried Rice, Spicy Kimchi Tofu Stew, and Kimchi Pancakes. This recipe is a treasured one that I will always keep. This Grandma's Classic Kimchi recipe is one of my most treasured. It was an honor to learn from her and, best of all, it tastes damn good. It is my pleasure to share this traditional Korean Kimchi recipe with all of you! What is Kimchi/Kimchee? Kimchi, also known as kimchee, is a traditional Korean dish that's made with fermented and salted Napa cabbage. Marinated and fermented vegetables are used to preserve them during winter. Although Napa cabbage is the most popular vegetable used to make kimchi carrots, radishes and cucumbers are also used. There are many kimchi recipes, which vary according to the season and region they were made in. It is easy to make vegan kimchi, you just need to keep plant-based ingredients. Kimchi is readily available and affordable, but I would always advise you to make your own homemade kimchi. Although it can take some time to prepare the vegetables, unlike other fermented foods like bread, beer and kombucha, it is mostly an easy process. Kimchi can be kept in the refrigerator for quite some time, making it a versatile, economical and simple-to-prepare dish. How does Kimchi taste? Kimchi has a very unique taste which makes people love it or hate it, this is mostly due to some people don't like sourness. Kimchi's taste is complex and can vary depending on the recipe. Kimchi will have three main flavors: umami, spicy, and sour. The vegetables you use, the fermentation time, and the amount of sugar or salt used will all affect the taste. Kimchi is a fermented food, so its predominant flavor is usually sour. The bacteria that produces lactic acid during fermentation gives kimchi a spicy, spicy flavor similar to sauerkraut. If garlic is used in kimchi, the flavor intensifies during fermentation. Kimchi can be spicy depending on the amount of pepper used and the type of pepper. What do I love about kimchi/kimchee? Besides being one of the healthier food, kimchi has definitely got something addictive regarding its flavor. There are many wonderful flavors. It has three distinctive flavors: garlic, sour, and spicy. Also, kimchi has a certain level of crispiness which adds to the fullness of experience while eating. Is homemade Kimchi really spicy? It all depends on what type of kimchee is made and/or bought. You can make your own kimchI, which is less spicy than some. Why is homemade kimchi more delicious than store-bought? As I've said before, this kimchi recipe will amaze your taste buds. And as you know, most homemade recipes are better than store-bought, in some cases even better than in restaurants. Some other reasons why is homemade kimchi version better: Homemade kimchi is much cheaper With some tweaks, you can make it your own recipe Share with family and friends It's fun! Can American cabbage be used as a substitute? I wouldn't advise, it won't be the exact same. Napa cabbage has different properties, it is more crunchy and overall makes way better kimchi. Can I substitute red pepper powder with gochujang? No, don't do that! Although gochujang is a red chili paste, you shouldn't substitute it with red pepper, because the texture is totally different. For how long should kimchi be fermented? Kimchi is fermented for at least one day. Usually, Kimchi is fermented from 1-3 days at room temperature or 21 days in the fridge, depending on how sour you want your Kimchi to be. After opening your kimchi jar, it can stay fresh for up to a week at room temperature, and for up to 6 months refrigerated. While refrigerated your kimchi keeps the fermentation process, but if you don't like your Kimchi to sour, you can use it for up to 3 months. If Kimchi becomes too sour, but you don't want to throw it away, try mixing it into some dishes with a milder flavor, like rice. Can regular salt be used for Kimchi? My grandma explained to me that thick sea salt is better than salts like Morton and Diamond kosher salt. It makes cabbage soft and withers and also removes too much moisture. Look out for coarse sea salt grains. What if I don't have red pepper powder for Kimchi? Okay, I have a small discomfort because everyone wants authentic cultural dishes, but not everyone is willing to pay for the authentic ingredients. :) This red pepper powder cannot be replaced with any other. This powder is the only powder if you want to make kimchi authentic. It is not the same as cayenne pepper. It is not the same as chili powder. It is not the same as red bell pepper flakes. It is not the same as powdered pepper flakes. It is not the same as Sriracha. How to make Kimchi Taste better? It should be left out for a longer time before it is put in the refrigerator. Is there a way to make homemade kimchi less sour? Place it in the refrigerator within 12-24 hours. After this, let it rest for at least one night and then place it back in the refrigerator the next morning. What type of jar should I use for Kimchi? I purchased half-gallon wide-mouthed jars. It is very simple to place kimchi into jars with wide mouths. Homemade Kimchi Recipe Ok, now that we know everything we need to know on how to make authentic Kimchi recipe it is time. Kimchi/kimchee is a favorite of mine, so I recommend making homemade kimchi. It's cheaper to make at home than to buy it in the grocery store. If you like this Authentic Korean Kimchi Recipe, share it with your friends and to your Pinterest board! Ingredients For the cabbage: 16 Oz Napa cabbage (cut into 1 inch size) ½ cup of sea salt 1 cup of water Seasonings for kimchi: ½ medium sweet onion ½ tsp of sugar 1 bulb garlic, peeled 4 TBSP cup of water ½ cup red pepper powder 1 bundle of julienned green onions Directions Cut the cabbage into 1-inch size pieces. Mix and Stir the Napa cabbage with the already prepared mixture of sea salt and water using a large bowl, until the sea salt has completely dissolved. Mix the cabbage using your hands. Allow it to stand for around 2 hours. Using a blender, mix the garlic and onion with 1/4 cup of water until you have a smooth paste. Combine the mixture in a large bowl. Add the red pepper powder, green onions, salt and sugar. To make a separate radish-kimchi separate the portion for radish kimchi. When the cabbage is ready, rinse nicely it to get rid of most excess salt. Toss it with the red pepper seasoning mix until the cabbage is well coated. The seasoned kimchi should be placed in a large jar (large-mouthed jar). With your fist, press the cabbage to compress the contents nicely. Continue filling the jar with the seasoned kimchi. If necessary, you can use another jar. Cover the pallet jars with a tight fitting lid and let them rest outside overnight at room temperature. The next day, taste the kimchi. If you like it more sour leave it out for another day or two. When the kimchi is according to your liking, you can place it in the fridge. Kimchi is a fermented food that can be kept in the refrigerator for a very long time. But I wouldn't say it lasts more than 6 months.
Carrabba’s Marsala Sauce is an Italian-American classic sauce. This sauce is made with marsala wine, mushrooms, and some seasonings.
Warm up with this velvety garlic soup, a regional specialty from the South of France thickened with a surprising ingredient!
This Simple Sauteed Swiss Chard recipe has 90 five-star reviews and 40k+ shares! This popular recipe will be your go-to Swiss chard recipe!
Go ahead and indulge in this delicious homemade Easy Pappardelle Bolognese it is easy to make and inexpensive yet indulgent enough to serve a dinner date.
Simple, fragrant and inexpensive, this spaghetti with garlic and olive oil is so good, cheap, satisfying and ready in a flash! Recipe updated: originally posted in November 2018, I've tweaked the post adding more notes and new pictures.
Better than the takeout version...but quicker and healthier too!
