Begun Basanti is a popular Bengali-style brinjal curry that is a delightful balance of sweet and sour cooked with Mustard and Yogurt
John – God Speaks! This is the season for, let’s face it, overeating which borders gluttony. We have many reasons, (AKA excuses and rationalizations), for doing so. Yes, I’ll tr…
as you know bacon is so out. but as always, i've got your back. coconut bacon, avocado, lettuce, + tomato sandwich aka the new blt.
If you don't have a meat thermometer to check if your turkey's temperature is a safe 165 °F, here's how to check if your turkey is done using a fork.
Today I bring you my Christmas present. Well one of them. Carlene bought me some fancy black and white farfalle pasta (now pasta for Christmas would be like coal for some people, but I was excited!…
I knew that if I had a snowball's chance in heck of attempting a batch of perfect meringue cookies, I would have to do it soon. In East TN, the oppressive summer humidity is knocking
Because of one thing or another, we've been doing a lot of living off of our pantry lately. Tonight, when I had about 20 minutes to get dinner on the table, I was fresh out of ideas, and since the fridge looked pretty bare, I wondered what on earth I was going to throw together.
A festive, colorful, and easy to make recipe for Herbed Goat Cheese Bruschetta with Butternut Squash and Cranberry Jam that I learned from a small bakery and coffee shop in Malvern, PA.
With a homemade burger bun! The flavour in this patty is so good I like to keep it simple with vegan mayo, lettuce, tomato and onion. I think I say this whenever I blog a new burger, but, I have a new favourite burger!! What can I say? I love my burgers and truthfully I love them all on the blog here but this is a most welcome new addition ;-) Back in Canada in my vegetarian days I LOVED the Original Gardenburger patty, or "Money's Mushroom Burger" I think it was called at first. I had quite a few of them in my day and you couldn't buy them in England so was happy to find a copycat recipe online. I was still vegetarian at the time so had a go making them - I could see the taste was there but they were an absolute disaster! The mixture was very wet which you were to go about frying and they stuck to the pan like glue! I put the recipe away and never went back to it. Then, I was rifling through some old recipe printouts the other day and came across it. Now, what possessed me to not only try it again but veganize it too boot I'll never know but man am I glad I did. This tastes just like I remember the Gardenburger tasting like, so delicious and I got around the whole sticking to the pan thing! These cook up beautifully and while they are a little effort they freeze and reheat really well. So get in there and make up a huge bunch! Whether you know the original Gardenburger or not you'll be glad you did :-) Gardenburger Patties - makes 6 large patties or more if you want them smaller 1 Tbsp olive oil 450g mushrooms (1 pound) 120g diced onion (1 cup) 1/4 tsp salt freshly ground black pepper 2 Tbsp bulgar wheat 50g oats (1/2 cup) 50g brown basmati rice, raw weight (2/3 cup cooked) 80g shredded mozza cheezly, super melting (3/4 cup) 1/2 tsp salt 1/2 tsp garlic powder 4 Tbsp cornstarch vegetable oil to fry First cook the brown basmati rice. Bring a pan of salted water to the boil and stir in the rice. Cover and simmer over medium heat for 25 minutes. Check if tender then drain and rinse under hot water. Place the bulgar in a bowl and cover with boiling water. Cover with cling film and let sit 5 minutes. Stir with a fork, check if tender then drain well. Place the oats in a bowl with 100ml cold water and leave to soften for 10 minutes. Then place in a sieve and press the water out with the back of a spoon. Place the rice, oats and bulgar into a large bowl: Now heat the olive oil in a large frying pan and add the mushrooms and onion. Sprinkle over 1/4 tsp of salt and some freshly ground black pepper. Fry until the liquid that comes out is reabsorbed, you want this mixture quite dry and the onion and mushrooms and cooked and slightly golden: (if it's starting to stick to the pan, that's good) Tip mushroom mixture in with the grains and add the shredded cheezly, garlic powder and salt: Give it all a good stir until well mixed and the cheezly melts from the heat of the mushroom mixture: Now transfer the mixture to a food processor and pulse it about 8 - 10 times until it is all finely chopped but not pureed, you want a coarse texture here: Tip it all back into a large bowl and stir in the cornflour: and stir it up well, the mixture will be quite wet: Now, this is where I changed the instructions. Original recipe had you frying these first then baking them but whenever I tried that the really wet mixture just stuck to the pan like glue no matter how much oil I used. I then thought- of course, bake them first then fry once they can hold their shape. D'oh! facepalm. Should have thought of that first!! Works perfectly. Preheat the oven to 150C (fan if you have it) that's about 300F, quite a low tempurature. Line a baking sheet with baking paper and lightly grease it. Take a 1/2 cup scoop, or 1/3 if you want smaller burgers and fill up the scoop: Scrape the mixture out of the scoop onto the baking sheet then with a fork shape into a burger patty: Repeat until all the mixture is used up: (I'm doing a half recipe here, so just 3) Place in the preheated oven and cook for 15 minutes, they will now be firm enough to hold their shape and be able to flip: Place back in the oven and cook the other side for another 15 minutes. Then that's it, they are cooked. But yeah, they don't look great do they? Pale and aneamic looking isn't the most appetizing. Take a non-stick frying pan and add some oil. I fried these individually and used 1 tsp vegetable oil per burger. Fry on high heat just until golden and crispy on both sides. They are already cooked, you just want to colour and crisp them up: That's it! Super yummy vegan mushroom burgers just waiting for a nice homemade bun maybe? Note: If you are going to freeze these, and they freeze really well, after frying place them on a cooling rack lined with baking paper. Leave to cool for not more than an hour then wrap in cling film and freeze. You can reheat these various ways: fry from frozen, oven grill from frozen, microwave a couple minutes a side, or you can defrost first in the fridge then fry/grill/microwave. Just ensure they are piping hot throughout. Nutritional Information: per large patty (making 6) after frying Calories: 213 Fat: 11.4g Sat Fat: 3.0g Protein: 5.8g Fibre: 3.0g Carbs: 24g Sugar: 2.4g Sodium: 402 mg ♥ You Might Also Like: Tweet Pin It
This stovetop mac and cheese is so good that it got my now fiancé to propose on the first night we met. Seven years later, we're officially tying the knot!
Shrimp, corn, and zucchini cauliflower crust pizza aka your new favorite summertime pizza! Happy Trader Joe's Tuesday friends! Actually, everyday kinda feels like "Trader Joe's Tuesday" around here. As much as I'd love to make my own cauliflower crust.. it sounds a little too time consuming and I'm sure most people agree. I feel everyone
Gardening in clay soil can be a challenge. But these 25 plants grow well in clay soil and can even improve it.
I hope to make your meal prep and planning easier by helping you get all the stuff you need for a season of great cooking. And there’s no better time to embrace cooking at home than fall. I can hardly
People, these things are nothing but trouble, so whatever you do, don’t do this:
These aromatic brioche rolls are studded with fresh rosemary and black pepper.
This three-ingredient Peanut Butter Popcorn Fudge is smooth and creamy with crunch bites of popcorn to tie it all together! The perfect salty-sweet combo.
From cheese straws and biscuits to sweet tea and peach cobbler, there are classic dishes every Southerner should know how to make.
A simple, light yet healthy vegan red lentil soup that requires little prep and is ready in under and hour. Perfect to fight those winter blues. Gluten-Free too.
If you are new to the world of baking gluten free and vegan, I am giving you the sign of the cross and saying an extra prayer for you right now. Let me preface the baking basics by saying: YOU WILL…
With clean and fresh ingredients, this homemade soup is a must-try and is sure to become a favorite.
Last week, my long time friend from summer camp had an Oscar party for the Academy Awards. It was a blast! Everyone brought fun treats and we played Oscar Bingo while taking bets on who would win the awards. It felt like a Super Bowl party! I loved the competitive aspect of trying to guess all of the winners correctly - it made me want to pay attention even though the only movie nominated for anything that I saw this year was the Muppets. (It's seriously time to play movie-catch-up at my Redbox!) The snacks were probably the best part! There was everything from mac and cheese to charcuterie and crudites to desserts like chocolate peanut butter bars. The best treat was cupcakes that one of my friends made - they looked gorgeous from the outside (topped with chocolate covered popcorn) but when you bit in they were filled with something that tasted like the goo in Boston Cream Pie. So so delicious. My contribution was a bit less elaborate, although still absolutely scrumptious. If you have to bring a dessert to a friend's house any time soon, I highly suggest making this recipe. It does take about an hour to make, but 40 minutes of that is baking time. The assembly is easy as pecan pie bars. I was pretty excited that this recipe was similar to pecan pie but didn't call for corn syrup. I don't think it's the worst thing in the world - it's not like I bake with high fructose corn syrup - but there are still a lot of sweeteners I'd choose to add first. Maple syrup is probably number 1 on that list. Maple syrup is in my abandoned on a deserted island pack. I live for this stuff. The Oscar party was a ton of fun, and the show itself was pretty good this year! Billy Crystal was funny as usual, and there were some great presenters. My favorite part was the Cirque de Soleil performance. It's amazing the stunts they can pull off - like standing with one foot on someone else's head (while eating popcorn). Unbelievable! I'm dying to see one of these shows in real life! As with most ELR recipes I've reviewed, this one is simple and perfect. The Monkey Scientist told me he would have eaten the whole pan if I'd made them at home. You probably have most or even all of these ingredients already. The sweetness of the maple syrup complements the crunch of the pecans perfectly. They come out of the oven boiling with syrupy goodness, and then they cool they're gooey and melt in your mouth delicious. The shortbread is buttery and holds the whole bar together nicely. These are a great recipe for Thanksgiving, to bring over to a friend's house, or even just to make for a sweet treat after dinner. It's one of the favorite recipes I've made in a long while! Maple Pecan Bars from eat, live, run Ingredients shortbread 1 cup all purpose flour 1/4 cup packed light brown sugar pinch of salt 6 tablespoons cold butter, cut into slices topping 4 tablespoons butter 1/2 cup packed light brown sugar 1/4 cup pure maple syrup 1 tsp vanilla extract 1 tablespoon cream or milk (I actually used skim) 1 cup chopped pecans Instructions 1. Preheat oven to 350 F. 2. In a large bowl, combine the flour, 1/4 cup brown sugar and salt. Cut in the six tablespoons cold butter with your fingers, working the mixture together until crumbs form. 3. Press shortbread into a nine inch pan sprayed with cooking spray and bake for twenty minutes, or until golden. 4. Remove hot crust from oven and set aside. In a small saucepot, melt the remaining butter (four tablespoons). Add the brown sugar, maple syrup, vanilla and cream or milk and whisk well. Simmer for one minute while whisking continuously. Add the pecans and pour into the hot crust. 5. Bake for 18-20 minutes. When done, remove from oven and let cool for half an hour to allow the bars to harden.
A far healthier approach to your favorite ice cream accessory!
Instant Pot Chicken Tikka Masala - Chicken Tikka Masala made in our Instant Pot! This recipe is easy! Dairy Free and Whole30 compliant. Delicious Recipe
