Ben je al bekend met dahl? Deze Indiase topper is gemaakt met rode linzen, spinazie en doperwten. Door de kurkuma, komijn, masala en het chilipoeder is dit gerecht lekker kruidig. Serveren kan met warm naanbrood.
This velvety cabbage in this easy cabbage recipe melts in your mouth and picks up the flavors of caraway, cumin and garlic as it simmers in broth in the oven.
Jjajang Tteokbokki is a classic Korean dish with chewy rice cakes cooked in a savory and garlicky black bean sauce. It's perfect if you want to indulge in Tteokbokki without the spiciness! Vegan, one pan, and 7 ingredients!
Skip the long wait times and make these copycat recipes from The Cheesecake Factory at home.
This braised Fennel with Apricots and figs brings a nice combination of sweet and savory deliciousness. A side dish that will surely impress your guests.
These Polish-style dumplings are prepared with a homemade gluten-free dough and a vegan filling with mushrooms and cabbage. With fewer fats and only 78 calories per dumpling, they are a healthier variation of the classic recipe.
Is a Hanukkah menu complete without latkes? Be sure to cook up a batch of russet potato latkes, with pink applesauce, for a complete meal.
More than hummus' rustic cousin, musabaha is a popular breakfast in the Levant.
This Mushroom Tocino are my vegan take on the iconic Filipino Tocino, which is a cured meat (usually pork) dish distinct for its sweetness and bright red colour. I served this Vegan Mushroom Tocino with some sinangag (garlic fried rice), suka’t sili (vinegar with some chiles and onions), and kamatis (tomatoes) for the perfect hearty Filipino breakfast that can also be enjoyed any time of the day.
Vindaloo is one of my favorite dishes in the world! This spicy Indian curry can be made vegetarian or with meat and is packed with spices. For those new to Indian cooking, I simplified the spice list, choosing five you might already have on hand.
This dipping sauce is sweet, sour, and delicious. It’s super simple, too – you probably have most, if not all, of the ingredients in your kitchen already. Hurray! I especially love this…
These Lebanese Roasted Stuffed Onions are baked to perfection, until they're mellow and tender. Stuffed with a delicious herby and ground meat filling. Easy to make and so tasty!
Traditional tabouli salad recipe with parsley, mint, bulgur wheat, finely chopped vegetables and a zesty dressing. Recipe with step-by-step photos.
Need to up your protein intake? Try one of our awesome vegetarian high protein salads! At least 15g protein per serving
Definition: Bitchin' Sauce (nerb—noun + verb) is a bitchin' (for lack of a better word) sauce sold at the San Diego farmers market. It comes in 3
General Tso's Tofu, ready in just 30 minutes. It’s spicy-sweet, healthier than the classic Chinese takeout dish, and one of my favorite tofu recipes.
Try my recipe for super juicy vegetarian Souvlaki with halloumi cheese, balsamic aubergine, sun-dried tomato tapenade and tzatziki sauce.
If you’re not that into tinned fish, however, don’t despair: try finely chopped capers instead of the anchovies and roughly chopped green olives for the sardines
Using just a few simple ingredients, you can make your own crispy, savory, and gluten free potstickers at home!
Crispy out the outside and chewy on the inside! Packed with fresh scallions and a favorite Chinese side dish and snack!
The UK’s level of self-sufficiency is in long-term decline. We now produce just over half of the food we consume. Of the shortfall, nearly three quarters is currently made up of food imported into …
Try our butternut squash and Stilton pancakes recipe and other quick mid-week dinner recipes at Red Online.
This vegan meatball sub sandwich is super hearty, super flavourful and chock full of veggies. Baked lentil and mushroom meatballs smothered in marinara sauce and served up in a crusty bun stuffed with spinach, onion and peppers. You might need a knife and fork to get these bad boys in your mouth!
Gemista – Stuffed Tomatoes With Rice & Herbs
This Spicy Pork Pad Thai is quick and easy to make, and incredibly tasty with spicy, savory, sweet, and sour notes! It’s ready to go in just 35 minutes, can be adapted to be made vegetarian, vegan, and gluten-free, and tastes a million times better than takeout!
This recipe for Vietnamese Pork Bún Bowls uses a few shortcuts to make it quick and easy without sacrificing flavor. It's fresh, healthy, gluten free, and adaptable to be vegan/vegetarian!
Green Pancakes with Lime Butter is a deliciously eccentric recipe by the acclaimed British restauranteur and celebrated author, Israeli chef Yotam Ottolenghi. In his fabulous cookbook 'Plenty: Vibrant Vegetable Recipes from London's Ottolenghi', the author offers a wonderfully versatile collection of mouthwatering dishes that elevate vegetables from their humble side-dish status to superstar prominence, with everything from root vegetables and mushrooms to legumes and grains. Highlights include leek fritters, lentils with broiled eggplant, quinoa and grilled sourdough salad, and a stunningly gorgeous salad he calls tomato party that combines multicolored tomatoes, couscous, and several herbs. Greens, both cooked and raw, receive lots of attention in dishes such as his Chard and Saffron Omelet and wonderful Green Pancakes with Lime Butter, which sounds a little like something from Dr Seuss! Lime butter flavoured with cilantro, garlic and chiles Colourful, delicious, and easy to prepare, these Green Pancakes are wonderfully adaptable: lovely served as a brunch dish with grilled halloumi or smoked fish, or for dinner with a simple roast chicken or salmon filet — and the compound butter flavoured with lime, cilantro, garlic, and chile is the perfect accompaniment. Vibrant and full of bright Mediterranean flavours, this delicious recipe from Plenty, is the perfect way to bring a little culinary sunshine into these rainy days as we ease our way into Spring. Green Pancakes with Lime Butter Serves 3-4 Recipe courtesy of Yotam Ottolenghi Lime butter: 8 tbsp (1 stick) unsalted butter, at room temperature Grated zest of 1 lime 1 1/2 tbsp lime juice 1/4 tsp salt 1/2 tsp white pepper 1 tbsp chopped cilantro 1/2 garlic clove, finely chopped 1/4 tsp chile flakes Savoury pancakes: 1/2 lb (about 8 cups) spinach, washed 3/4 cup self-rising flour 1 tbsp baking powder 1 egg 4 tbsp unsalted butter, melted 1/2 tsp salt 1 tsp ground cumin 2/3 cup milk 6 medium green onions, finely sliced 2 fresh green chiles, thinly sliced 1 egg white Olive oil for frying To make the lime butter, place the butter in a medium bowl and beat it with a wooden spoon until it turns soft and creamy. Stir in the rest of the ingredients. Tip onto a sheet of plastic wrap and roll into a sausage shape, twisting the ends of the wrap to seal the flavoured butter. Chill until firm. To make the pancakes, start by wilting the spinach in a pan with a splash of water, then drain in a sieve. When cool, squeeze the spinach to remove as much moisture as possible. Roughly chop and put aside. Put the flour, baking powder, whole egg, melted butter, salt, cumin and milk in a large mixing bowl and whisk until smooth. Add the green onions, chiles and spinach and mix with a fork. Whisk the egg white to soft peaks and gently fold it into the batter. Pour a small amount of olive oil into a heavy frying pan and place on medium-high heat. For each pancake, ladle 2 tablespoons of batter into the pan and press down gently. This should make smallish pancakes, about 3 inches in diameter and 3/8 inch thick. Cook for about 2 minutes on each side, or until they become a golden-green colour, then transfer to paper towels to keep warm. Continue making pancakes, adding oil to the pan as needed, until the batter is used up. To serve, layer three warm pancakes per person and place a slice of flavored butter on top to melt.
These easy kimchi pancakes come together in no time, and are the perfect combination of crunchy and chewy.
Vegan, plant-based, Korean Bulgogi Bowl using jackfruit instead of meat, with a flavorful Bulgogi Sauce/marinade! Create a vegan Bulgogi Bowl with rice, veggies and kimchi! Can be made in under 30 minutes!
Vegan Aquafaba Frosting The search is officially over! I present to you the tastiest Vegan Aquafaba Frosting
Egyptian spinach with tomato sauce is not to be confused with molokhia. This delicious vegan recipe is made from nutrient-dense spinach leaves.
Aquafaba is the secret ingredient that make this vegan French toast recipe moist, rich, and eggy without the eggs. Sprinkle your favorite berries on top.
You’ll be surprised by how easy it is to whip up a batch at home with ingredients you already have in your pantry.
