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Vegan Chick’n Salad Wonton Cups
#eatfigsnotpigs#savoury#snacks#entrees#wonton cups#wonton wrappers#wonton#wontons#chicken#vegan#veganism#vegetarian#food#recipe#recipes#veganfood#vegan food#govegan#go vegan#plantbased#plant based#orange
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Cheesy Beyond Meatball Puffed Pastry Bites (Vegan)
Yield: 11 servings | Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30-50 minutes
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These should actually be called "Cheesy Meaty Meatball Bites Wrapped in Puffed Pastry Little Bites of Delciousness". Using just 4 ingredients, you can have a quick but impressive holiday appetizer ready for your family (or just for yourself on a rainy day). These are savory, salty, meaty, and feel like they're giving your tastebuds a warm flaky pastry holiday hug.
Ingredients:
1 package of Beyond Meatballs Italian Style (defrosted)
1/2 cup of cooked spinach (frozen or fresh)
1/2 cup of vegan mozzarella cheese
1 roll (about 14oz) of pre-rolled puff pastry dough (defrosted)
Marinara sauce or brown gravy for dipping (optional)
Directions:
Make sure the Beyond Meatballs and puff pastry dough are completely defrosted before making this recipe. If you're using frozen cooked spinach, defrost it in the microwave and drain/squeeze out any excess liquid.
Place the meatballs in a large mixing bowl and mash them up with the back of a fork.
Add in the spinach and cheese. Mix until everything is combined evenly.
Roll out the puff pastry dough on parchment or wax paper (so it doesn't stick to your countertop).
Refer to the images below for this next part.
Divide the pastry dough into thirds, long-ways.
Divide the meatball mix into thirds as well. Using your hands, roll parts of the meatball mix into logs and lay them in the middle of the puff pastry.
Starting in the middle of the log, bring the sides of the puff pastry together over the meat, and pinch the dough together to seal it shut.
Flip the logs over so they are laying with the seam side down.
Carefully cut them into bite-size pieces (you should be about to get 33-34 pieces).
Slice little vent holes in the top of each piece with the tip of a knife.
Line a baking sheet with parchment paper. Transfer some of the puffed pastry bites into the baking sheet (as many as can fit, or you can do them in batches).
Bake in a 425° F oven for 20-22 minutes, or until the tops are golden brown.
Remove them from the oven and immediately transfer the cooked bites onto a plate.
Enjoy hot and serve with some marinara dipping sauce or brown gravy (but honestly they don't need any sauce in my opinion).
Tips and Tricks:
Store any leftovers in an air-tight container for up to 5 days. Reheat on a baking sheet in the oven at 350° F for about 5 minutes or until they're warmed through, or microwave them on a plate until warmed through.
#entrees#vegan#veganism#veganized#go vegan#vegan recipes#veganrecipes#plantbased#veganfood#what vegans eat
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Hotel Sahara’s Congo Room dinner menu, 1957
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Butternut Squash Rigatoni Pasta Pie | Half Baked Harvest
Follow To Explore The Foodie In You
#food#autumn#butternut squash#rigatoni#pasta#savory#dinner#recipe#recipes#main dish#entree#entrees#main dishes#pasta pie
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Tuna times
For context this recipe features a guest appearance by my cat. His name is Seamus (or Shameless when he wakes me before 6am) and he's 12. He's a cranky old man yelling at me to get off his lawn, when it is in fact my lawn.
Cat not necessary to make this recipe.
So. We've all had those moments when you look in the cupboard, see a few ingredients that have no business going together and think: "Well, shit."
This is an old recipe I devised in university and still make to this day.
Ingredients
1x can tuna - in brine or water instead of oil because your cardiologist is out golfing.
1x large egg
Half a medium onion.
1x medium potato, peeled
1x big pinch of parsley - dry like my jokes will work, but if you can do a fresh bunch that'd be awesome.
Salt and pepper to taste
A little oil in a pan for frying
Method
Open can of tuna, and immediately regret it as gross fish water spills over your hand. Decide that this is one of the many many disappointments you've had in your day and it does not matter.
Hear cat belligerently meow next to you because the little shit heard a can opening. Tell cat you're literally in the middle of cooking and that he ate a few minutes ago. Get ignored by increasingly hostile cat who doubles down on the volume. Loudly shush him. Realise the meowing has stopped but that he is now looking at you with narrowed eyes as if plotting some misdeed.
Chop onions finely while listening to Unchained Melody and pretend Patrick Swayze has his arms around you and is holding the knife and lovingly chopping with you. Cry a little harder than strictly necessary because, damn, that was a good movie.
Boil potato on the stove in some water, or pop it in the microwave. If you do the latter, please prick it several times with a fork so you don't nuke the inside of your appliance.
Into a bowl, add chopped onion, drained tuna, egg and mashed potato together and mix with fork. Season with salt and pepper.
Have fork halfway to your mouth before you realise you can't taste for seasoning because raw egg.
Chop parsley finely and add to mix. Shape into small patties and fry off until fully cooked, golden brown on each side.
Enjoy with a little mayo dip!
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Starting it up right with Ouzo and Feta
#starters#start#calamari#hummus#pitaandhummus#pita#pitabread#entrees#Mediterranean#mediterraneancuisine#mediterraneanfood#ouzoandfeta#flipside#flipsidepoint#huntigtonbeach
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Honey Roasted Red Potatoes Recipe
These slightly sweet honey potatoes are perfect with most entrees. They are easy to bake in the oven and have great roasted, buttery taste. 1 pound red potatoes quartered, 1 tablespoon honey, 1 teaspoon dry mustard, 2 tablespoons butter melted, 1 pinch salt, 2 tablespoons diced onion, 1 pinch ground black pepper
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Black Pepper Beef
The black pepper on this has elevated my typical crock pot roast! It’s been a hit with the family too!
Ingredients:
Eye of the Round Beef
1 tbsp kosher salt
8 cloves garlic, minced
1 tbsp tomato paste
2 tbsps whole black peppercorn, crushed
1 tbsp fresh blak pepper
3 sage leaves
3 sprigs rosemary
2 cups wine – red varieties
2 cups beef broth
Directions:
Seer beef in a pan on both…
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Recipe for Eggplant Parmesan Bites
A tasty, portable appetizer you can eat while standing is made of pita chips, breaded and baked eggplant slices, a tomato, and a basil leaf. 1 small eggplant cut into 1/2-inch rounds, 1 cup Italian-seasoned bread crumbs, 1 tablespoon sea salt divided, 24 pita chips or more to taste, 1/2 cup ricotta cheese, 1 teaspoon olive oil or more as needed, 24 cherry tomatoes or more to taste, 1 egg, 24 basil leaves or more to taste
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Skillet Grilled Seafood and Chorizo Paella
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Recipe for Classic Restaurant Caesar Salad
The Caesar salad you love so much at fancy restaurants is surprisingly easy and quick to make at home.
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The Best Corn and Potato Chowder (Vegan)
Yield: 6 servings | Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes
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This vegan corn and potato chowder is one of my favorites to cook on cold winter nights. It whips up in under an hour and has minimal prep involved. It stores and reheats very well, making this an easy option for meal-prepping. Warm up with a bowl of this creamy vegan chowder this fall or winter!
Ingredients:
2 medium russet potatoes
2-3 scallions
1 can of creamed corn
1 can of regular corn
1 cup of unsweetened almond milk
1 tsp black pepper
2 tbsp nutritional yeast (optional)
Oyster crackers for topping (optional)
Salt to taste
Directions:
Peel your potatoes and cut them into small cubes.
Head a large pot over medium heat. Add the potatoes, along with 1/2 cup of water, cook over medium heat for 5 minutes.
Use the white parts of your scallions (without the roots), slice them and add them to the pot with potatoes. ○ Slice a little bit of the green part as well and set those aside for topping at the end, or you can add some to the pot for extra onion flavor.
Cover and simmer for anther 4-5 minutes, stirring occasionally, until the potatoes begin to soften.
Once the potatoes are a bit soft, add both cans of corn, almond milk, pepper, and nutritional yeast (if you want to give it a slightly cheesy flavor).
Stir gently to combine, and turn the heat down low.
Simmer for 5 minutes or until warmed, stirring occasionally.
Now here comes the optional part. You can either enjoy it now, or choose to blend a little it to make it extra creamy. Blending is recommended (unless you're feeling lazy).
If blending, scoop about 1 cup of the potato corn mixture into a blender. Blend until liquefied, then pour back into the pot and stir gently to combine evenly.
Serve and top with some green scallions and oyster crackers or bread.
Tips and Tricks:
Some vegan chicken works really well in here too! Sometimes I use the pre-cooked Tofurky diced chicken, shred it a little, and add it in at the same time with the corn and almond milk. You can also add it to your individual portion at the end (just heat it up first so you don't have cold chicken in your chowder).
If you have any vegan bacon seasoning, try adding a bit on the top of your bowl for some added flavor.
This is also a great dish to add some ground flax seed or unflavored protein powder to. The chowder flavor easily disguises any health food powders and blends well with them.
Store in an air-tight container for up to 7 days.
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Chicken Piccata | Feasting At Home
Follow To Explore The Foodie In You
#food#chicken#poultry#chicken piccata#dinner#main dish#recipe#savory#recipes#lemon#main dishes#dinners#entrees
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A song of rice and fire
So up north it’s getting a little chilly, it seems. If you’re anything like me and your body cries for carbs the second that a) the mercury drops, b) there is a crisis c) you breathe air, then you might love Mushroom Risotto.
Recommended music: Loverboy by Billy Ocean. Yes I went there and it's still a banger.
Ingredients
A cup Arborio rice (some brands just get right to the point and call it risotto rice and good for them). Don’t soak or wash it, just have it ready.
1 litre chicken stock (or vegetarian if you’re keepin’ veggie). You’ll need to keep this warm.
A punnet of big Portobello mushrooms. Those big brown ones. Not the small white button mushrooms. Not the *smacks hand*, NO. I said NOT the button mushrooms.
Factoid: those little button mushrooms are actually just immature Portobello mushrooms - Agaricus bisporus. They're the same mushroom. With less personality. The more you know, folks.
1.5 Tablespoons of butter
A splash of olive oil
A big onion
A fat clove of garlic or two small ones if you are not about that thicc life for some unknown reason.
A few sprigs of Thyme if you have it, dry will do too.
Some dry white wine, which is completely optional. Chenin Blanc or an unwooded Chardonnay will be great.
Parmesan cheese. Now…I will admit that I like shortcuts as much as the next person but please don't use that pre-grated mystery "hard cheese" that you get in packets or bottles.
It has the texture of yeasty grit and tastes nothing like cheese. A small wedge of actual Parmagiano Reggiano will go a long way (it lasts for multiple dishes) and a little grating over the finished risotto will have you smacking your lips. If Parmagiano isn't available, Pecorino Romano, Grana Padano or Pano Banano works too. Okay. that last one I made up. But cheese is serious business.
*Puts soapbox away*
As you were.
Method
First thing we're going to do is coax some stock from those 'shrooms. How? Wash and dry them, place them in a ceramic or glass dish, smooth side down. Lob a few pats of butter in there. No need to full-on Paula Deen them but don't be stingy. Toss your thyme in between.
Oh shit, put the oven on. 180 degrees C or 355 F.
Do little hip thrusts to the music while you wait for the oven to heat up. Dance a little. Check out the window if anyone's looking. Decide ultimately it doesn't matter and do those weird hand movements inevitably associated with 80s pop while you dance.
Oven's ready. Place dish in the oven and wait for the shrooms to cook and release a magic liquid which tastes intensely of mushroom and umami happiness. Cook about 15-20 mins, then take the dish out of the oven. Keep the liquid aside, and wait for the shrooms to cool before slicing them thinly.
Dice your onion and garlic finely, set aside. Heat a pot on the stove to medium heat, add olive oil, and when it's heated up, toss your onion in with a little salt and saute until it turns translucent. Add your garlic.
This little mix is called a Sofrito. If you’re watching another rerun of Mando, you can enjoy your Pedrito while cooking your Sofrito.
*coughs* I’ll see myself out.
Add the rice to the pot. The rice will now toast and get coated in the oil and aromatics. Wonder when the last time was that you got coated in oil and aromatics and quickly Google Lush bath bombs while you’re stirring.
Once you start to see very slight browning, add a generous splash of the white wine, and for the love of goodness, do NOT lean over the pot while the alcohol cooks out or that warm ethanol will bitch-slap you right in the face.
If you want to determine if the alcohol is cooked out, use your hand to waft some steam your way. Once it stops smelling like alcohol, you’re good.
Start adding your warm stock, one cup at a time. Pour the mushroom liquid into the risotto to let the rice soak up that delicious mushroom-y flavour. Keep stirring the rice gently until all the liquid has been absorbed. Then add another cup of stock. Season with black pepper and have a little taste for salt.
Keep adding a cup at a time until the rice grains are fat and very slightly al dente.
Now grab a grater or a microplane and get some of that delicious real cheese over the pot, and stir gently to incorporate. Settle in with your bowl of deliciousness to watch the rest of that Mandalorian episode and try not to drool all over yourself ;)
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[ALL THE ENTREES AND APPETIZERS. AND ENOUGH TO BACK OFF AND SIMPLY PUT UP WITH EACH OTHER, HE FELT. JODI WAS A PASTRY CHEF IN LONDON, AND NED DID HIS TIME IN NEW YORK CITY KITCHENS.]
#s14e11 belly up#guy fieri#guyfieri#diners drive-ins and dives#new york city kitchens#each other#pastry chef#ned did#entrees#appetizers#simply#jodi#london#time
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