Are you a beginner gardener looking to grow your own fresh produce? Look no further than green onions!

These versatile and flavor-packed vegetables are perfect for novice gardeners.

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Fries with chili cheese sauce are the only thing that will work sometimes. You know? Fortunately, this equally comforting vegan version is now available to satiate that craving! Though it comes together quickly using healthy pantry staples (like fiber-rich lentils!), it feels opulent and special. Friends, all you need to nourish your body and soul are ten ingredients. Allow us to demonstrate how to do it! Given that they are dubbed chili cheese fries, let us talk about the chili first, the cheese second, and the fries third. For the vegan chili, we went with a wholesome base of lentils and seasoned them with chili powder, smoked paprika, apple cider vinegar, ketchup, and coconut aminos. It’s a smoky-savory mix that cooks until thick and flavorful. It’s not too saucy because soggy fries are not a winning move! Now, on to the cheese! We opted for our cashew + carrot vegan cheddar, which is also good on grilled cheese sandwiches and in mac ‘n’ cheese. It has a neutral, cheesy flavor and is super creamy and delicious! For the oven-baked fries, we kept it simple with potatoes, avocado oil, and salt. Cooking at a high temperature (425 F / 218 C) ensures they get golden brown with crispy edges (a.k.a., fry perfection!). Put the three parts together, and you’ve got CHILI CHEESE FRIES! Cue the face stuffing. Keep it simple or make them beautiful and extra special by topping with quick pickled onions or pickled jalapeños, vegan sour cream, green onions, and/or cilantro. We can’t wait for you to try these vegan chili cheese fries! They’re: Savory Spicy “Cheesy” Satisfying Comforting & SO delicious! This dish is the perfect meal for satisfying your comfort food craving and getting your fiber in at the same time. It would also be perfect for enjoying when the “big game” is on (or whatever the sporting folks say). Prep Time: 15 minutes minutes Cook Time: 30 minutes minutes Total Time: 45 minutes minutes Servings 3 (Servings) Course Entrée Cuisine: Gluten-Free, Vegan Freezer Friendly: 1 month (stored separately) Does it keep? 2-3 Days Cook ModePrevent your screen from going dark FRIES 2 large (~1/3 lb each) potatoes, scrubbed clean but NOT peeled, cut into 1/2-inch “fries” (Yukon gold or russet work well) 1 Tbsp. avocado oil 1/4 tsp. sea salt CHILI 1 (15-oz.) can lentils, drained and rinsed 4 tsp. chili powder (or store-bought; if salted, start with less coconut aminos) 1 Tbsp. smoked paprika 1 Tbsp apple cider vinegar 1 Tbsp. ketchup 2 Tbsp. coconut aminos 1/8 tsp. cayenne pepper (optional) 1 tablespoon avocado oil, for cooking Cheese: If serving with homemade vegan cheddar cheese, begin soaking your cashews and carrots now. 2/3 cup (80 g) cashews + 1/2 cup (64 g) thinly sliced peeled carrots covered with boiling water. Set aside.   FRIES: Preheat the oven to 425 degrees F (218 degrees C). For easier cleanup (but slightly less crispy fries), line a baking sheet with parchment paper (we didn’t). Add sliced potatoes to the baking sheet and toss with oil and salt. Spread the fries out so they are all on a flat side with the peel facing up, and ensure that no fries are overlapping. Bake for 20–25 minutes or until beginning to brown on the bottom, then carefully toss and bake for another 8–10 minutes until tender but crispy.PRO TIP: If your fries are sticking, use a metal (or other thin/hard) spatula, flip it upside down, and push it under the fries to lift and flip, keeping all the crispy goodness (think scraping rather than scooping).   CHILI: While the fries bake, add your lentils to a mixing bowl along with the chili powder, smoked paprika, apple cider vinegar, ketchup, coconut aminos, and cayenne (optional). Toss until evenly coated.   Heat a 10-inch or larger nonstick or well-seasoned cast iron skillet over medium heat. Add avocado oil and place your lentil mixture into the skillet. Distribute the mixture into the pan, ensuring an even layer. Cook for 4-5 minutes, undisturbed. It should be sizzling and bubbling nicely; if it’s not, turn up the heat a bit.

  Once some of the liquid has cooked off and the mixture is slightly browned on the bottom, use a spatula to flip sections as evenly as possible to brown the other side for another 3 minutes. Once the mixture is darkened in color and looks thick and chili-like, turn off the heat and set aside.   Cheese: Finish making the vegan cheddar cheese at this time. Stop cooking when the “cheese” looks creamy and thick like queso, but before it firms up too much.   Time to assemble! Plate your fries and top with lentil chili and vegan cheese sauce (there will be extra cheese sauce). Garnish with pickled onions (and/or pickled jalapeños), vegan sour cream, green onions, and cilantro (all optional). Leftover chili and vegan cheddar keep (stored separately) in the refrigerator for 2-3 days or in the freezer for up to 1 month.   Serving: 1 serving Calories: 489 Carbohydrates: 66.7 g; Protein: 19.4 g; Fat: 18.6 g Saturated Fat: 2.5 g Polyunsaturated Fat: 3.4 g Monounsaturated Fat: 10.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 652 mg Potassium: 1527 mg Fiber: 13.6 g Sugar: 9.6 g Vitamin A: 2687 IU Vitamin C: 9.5 mg Calcium: 136 mg Iron: 11.1 mg

A savory way to celebrate Ojai Pixie Tangerine season! Ohai Pikushī Tanjerin Agedashi Tofu Serves 2-4 Prep time: 10 minutes Cook time: 5-7 minutes Ingredients: 🐟 ¼ tsp hondashi 💧 ½ cup hot water 🇯🇵 ½ cup shoyu 🍚 ¼ cup mirin 🍶 ¼ cup sake 🎋 ¼ cup sugar 🍋 1 tsp lime juice 🍊 2 Melissa’s Ojai Pixie Tangerines, juiced and zested 🇯🇵 14 oz package firm tofu 🥔 ½ cup potato starch 🌶️ 1 tbsp togarashi, ground to powder 🇯🇵 ½ cup grated daikon 🧅 2 green onions 🧡 Pickled ginger Directions: 1. Preheat deep fryer to 375°F. 2. In a 2-cup liquid measuring cup, combine hondashi and hot water. Using the liquid measuring levels on the cup, add in shoyu, mirin, and sake. Add sugar, lime juice, and tangerine juice. Stir until sugar is dissolved. Set aside. 3. In a bowl, combine potato starch and togarashi. Set aside. 4. Cut up tofu into 16 cubes. Toss tofu in potato starch mixture. Tap off excess coating and set in fry basket. Fry for 5-7 minutes until golden brown and tofu is floating. Remove from oil and drain in basket or on paper towel. 5. To serve, pour sauce on a small plate. Place 4 cubes of fried tofu in sauce. Garnish with daikon, ginger, green onion, tangerine zest, and togarashi. #ojaipixies #tangerine #agedashitofu #fried #tofu #hondashi #water #sugar #shoyu #soysauce #mirin #sake #juice #lime #togarashi #greenonion #daikon #pickled #ginger #japanese #japanesefood #fusion #recipes #recipe #recipeoftheday https://www.instagram.com/p/CqGLmCjJspD/?igshid=NGJjMDIxMWI=

Saw one of my favorite #foodcontentcreator @doobydobap make this #gochujang #creampasta and had to give it a try! Super easy to make, mine has #garlic #onion #zuchinni #carrot #gochugangpaste #heavywhippingcream #parmesan and #greenonion Absolutely Delicious, Thanks girl!!! —————————— #foodie #foodietribe #food #foodphotography #foodporn #foodexplorer #gloriousgalstudio #blackfoodie #blackfoodies #blackcontentcreator #blackcontentcreators (at Oregon) https://www.instagram.com/p/Ckg34oSPbsp/?igshid=NGJjMDIxMWI=

Harvesting Cilantro 🌿, Swiss Chard, and Cucumber 🥒.

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#DesmondDrummond #DizzyDrummond #TheLastSavage #BecomingASavage #WhereHelpIsNeeded #TheLorax #Atlas #Aires #Stephanie #Harvest #Cilantro #Cucumber #SwissChard

Sticky Gochujang Spare Ribs

Savory and sweet, yellow onions are a versatile vegetable that can be used in a variety of dishes. Add them to your soup, salad, or stir-fry for an extra layer of flavor!

Pork Cutlet, Japanese style with Curry sauce and Udon Noodles! Added Shiitake Mushrooms and lots of Green Onion! I have been dying to make this ever since I started watching YouTube videos on Korean and Japanese cooking. #porkcutlet #japanese #food #Korean #udon #gravy #deepfry #fry #greenonion (at Westland, Michigan) https://www.instagram.com/p/CoBBM0ULYjm/?igshid=NGJjMDIxMWI=

Belated #dinner pic from last night #tilapia #celery #greenonion #parsley #lemonzest #lemonjuice #garlic #kwepiemayo #pankobreadcrumbs #fishcakes #fettuccine #peapesto #greenpeas #freshbasil #parmegianoreggiano #oliveoil #heirloomcherrytomatoes #koshersalt #oregano #eeeeeats #tastingtable https://www.instagram.com/p/Cn7GgEArMr0/?igshid=NGJjMDIxMWI=

Springfield-style Cashew Chicken! Poultry week is full effect. Tonight’s meal is a classic where I live and can rarely be found elsewhere. This is the recipe created by @leongsdiner years ago and it’s amazing. People who grow up here and leave often grab this dish while in town visiting friends and relatives. It’s double battered fried chicken breast pieces with a “gravy” made with chicken broth and oyster sauce topped with toasted cashews and green onions. Served with white rice. So. Damn. Good. #springfieldstylecashewchicken #cashewchicken #chinesefood #friedchicken #breadedchicken #cashewchickensauce #cashews #greenonion #whiterice #deepfryer #cambro #chickenweek #poultryweek (at Springfield, Missouri) https://www.instagram.com/p/Cn5txz1ud--/?igshid=NGJjMDIxMWI=

Calgary-style Canadian Ginger Beef on the menu @ Dad’s Diner tonight… it’s a Carnivore Diet entry for 2023 😎 #gingerbeef #dinner #foodphotography #calgarystyle #canadiancuisine #albertabeef #instagram #instafood #beef #garlic #ginger #greenonion #delicious #nutritious #carnivore (at West Vancouver, British Columbia) https://www.instagram.com/p/CnS7ycTpxNB/?igshid=NGJjMDIxMWI=

  Here's to another dish that tastes great with little work! This sesame tofu is prepared faster than takeout and baked to crispy perfection, topped with a mouthwatering sauce that is sweet, spicy, and garlicky. You may find yourself wondering if you will ever order takeout again! Serve with rice and steamed vegetables for an easy, naturally sweetened vegan dinner that takes 30 minutes to prepare. Together, let us succeed!   Recipe Inspiration This recipe is inspired by sesame chicken, which is commonly found in Chinese restaurants in the US and Canada (source). Its precise origin story is unknown, though it was probably originally inspired by a Chinese dish. Some claim it is based on General Tso's, while others attribute its inspiration to Sichuan La Zi Ji. Our plant-based, inspired version is made with tofu and has a similar sticky, spicy, and sweet (but not overly sweet!) glaze. Additionally, there is no deep-frying or battering in our version! How to Make Sesame Tofu It all begins with a different technique for making the tofu crispy! Rather than deep-frying, we chop the tofu into small pieces and bake it until it becomes slightly firm and has crispy edges. Then, using maple syrup, tamari, rice vinegar, sesame oil, red pepper flakes, and garlic, we make a straightforward but incredibly flavorful sauce over the stove. After that, we thin it out with a small amount of cornstarch and water slurry. The final steps are adding sesame seeds to the sauce and then stirring in the baked tofu until it’s well coated and irresistible! We can’t wait for you to try this sesame tofu! It’s: SpicyGarlickyA little sweetA little stickyCrisp on the edges& SO delicious! It pairs beautifully with rice (brown, white, or cauliflower “rice”) and steamed broccoli for a simple, weeknight-friendly meal. Other delicious pairings include our Sesame Sautéed Swiss Chard, Gingery Smashed Cucumber Salad, and Spicy Garlicky Edamame. More Flavorful Tofu Recipes Tell us if you give this recipe a try! Do not forget to rate it, comment, and tag @minimalistbaker on Instagram. Salutations, companions! Ten minutes for preparation minutesminutes Cooking Duration: 20 minutesminutes 30 minutes in total minutesminutes 4 Servings Introduction to the Course Vegan, Gluten-Free, Chinese-Inspired Cuisine Not freezer-friendly Does it hold up? Ideal when brand-new Cook Mode Prevent your screen from going dark TOFU 1 (14-16 oz / 397-453 g) package super-firm, high-protein tofu* 1 tablespoon olive or avocado oil 1/4 tsp. sea salt SAUCE 3 Tbsp. maple syrup (or honey if not vegan) 2 ½ Tbsp. tamari or soy sauce (gluten-free as needed) 4 tsp. rice vinegar 4 tsp. toasted sesame oil 1/2 tsp. red pepper flakes 2 large cloves garlic, grated or pressed 1/4 cup sesame seeds TO THICKEN SAUCE 1 Tbsp cornstarch* 1 Tbsp. water Start preparing now if serving over rice, cauliflower rice, or steamed broccoli. You can cook the rice in a rice cooker, on the stovetop, or in an Instant Pot. Place the steamer basket over boiling water and steam the broccoli for about 4–6 minutes, or until it is soft but still has a bright green color. If not, proceed to the following action:. TOFU: Line a baking sheet with parchment paper and preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). Tear the tofu into 1/2- to 1-inch pieces and place on the baking sheet covered with parchment paper. To ensure the tofu is evenly coated, add oil, sprinkle with salt, and toss. Preheat the oven to 400 degrees. Bake the tofu for 10 minutes, then flip it over with a spatula and continue baking for an additional 10 to 15 minutes, or until it is golden and slightly firm with crispy edges. SAUCE: Combine the rice vinegar, sesame oil, red pepper flakes, maple syrup, tamari or soy sauce, and garlic in a medium-sized saucepan. Heat to a simmer on a medium setting. In the meantime, combine the cornstarch and water in a small bowl and stir to mix. After the sauce starts to simmer, add the cornstarch

mixture, stir, and simmer for an additional three minutes or until the sauce thickens like honey. Take off the heat source and mix in the sesame seeds. Add extra maple syrup for sweetness, tamari for flavoring overall, garlic for zing, or red pepper flakes for heat, according to your taste. Put away. When the tofu turns golden brown, add it to the sauce and toss to coat completely. For a delicious dinner, serve warm with rice, steamed veggies, or other sides! The sauce can be prepared in advance and kept for up to a week in the refrigerator. Reheat in a saucepan, adding a little water if it gets too thick. If not, cooked food is not as good as fresh food. If super-firm tofu is not available, firm or extra-firm tofu will work in this recipe. If you are using extra-firm tofu, place something heavy, like a cast-iron skillet, on top of it and cover it with an absorbent towel to press out any excess moisture for ten to fifteen minutes. A tofu press is another option. Proceed with step 2 next.*If you want to use arrowroot starch instead of cornstarch, use only half as much of it. It may not look as pretty as it tastes, but the flavor will still be excellent!The nutritional information is a rough estimate that is calculated without any optional ingredients.*Based on Allrecipes' Sesame Chicken recipe. One serving is provided. 345 calories 16.4 g of carbohydrates, 20.7 g of protein, and 22.4 g of fat Saturated Fat: 3.8 g Polyunsaturated Fat: 2.8 g Monounsaturated Fat: 4.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 795 mg Potassium: 249 mg Fiber: 3.7 g Sugar: 9.3 g Vitamin A: 12 IU Vitamin C: 0.5 mg Calcium: 138 mg Iron: 4.6 mg.

#apple #ipad #applememoapp #applepencil #todayatapple #vegetables #vegetable #greenonion https://www.instagram.com/p/Cm4HTf4SPFo/?igshid=NGJjMDIxMWI=

2022 @worldfoodchampionships World Rice/Noodle Championship featuring Team @ocfooddiva ! 🍚 🥓 🌶️ 🧈 🧅 🧇 🇯🇵 🇵🇭 https://youtu.be/Sk4hM9UKNHY #wfc2022 #foodsport #foodchamp #rice #fried #Kakuni #porkbelly #ube #mochi #waffle #miso #butter #sriracha #greenonion #lilikoi #syrup #passionfruit #shoyu #soysauce #foodcompetition #live #dallas #texas #foodie #foodies #foodielife #trendy #japanesefood #filipinofood #fusion (at Fairpark, Dallas) https://www.instagram.com/p/CqX4UC-rkGo/?igshid=NGJjMDIxMWI=

#pokedon #tuna #avocado #greenonion #ginger #garlic #yummy 😋 (at Mill Creek Nature Preserve) https://www.instagram.com/p/CmU-j02vPne/?igshid=NGJjMDIxMWI=

Dinner for tonight