Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Vegetarian / Vegan

Braised Artichoke Hearts & Peas By Tasting Table

Recipe adapted from The Greek Vegetarian Cookbook by Heather Thomas

INGREDIENTS

8 fresh artichokes

1 lemon, halved

½ cup fruity green olive oil

1 onion, chopped

1 bunch scallions, chopped

2 carrots, sliced

1 pound podded fresh peas

2 ripe medium tomatoes

1 cup vegetable stock

Juice of 1 lemon

1 bunch of dill, chopped

Salt and pepper, to taste

Get full recipe 👇

https://www.tastingtable.com/cook/recipes/greek-recipes-braised-artichoke-hearts

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Salad & Salad Dressings, Summer Recipes, Vegetarian / Vegan

Tomato & Ricotta Puff Pastry Tarts By Donal Skehan

INGREDIENTS:

500g frozen puff pastry block, thawed

1 egg, beaten

100g cherry tomatoes cut in half(red and yellow, if possible)

250g ricotta cheese

Few fresh thyme sprigs

Small handful of oregano, roughly chopped

1 tbsp olive oil

1 Small courgette cut into ribbons

1 tbsp Balsamic Vinegar

Get full recipe👇🏻

http://www.donalskehan.com/recipes/tomato-ricotta-puff-pastry-tarts/

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Summer Recipes, Vegetarian / Vegan

Fresh Corn Cakes with Summer Salsa By CookingLight


Ingredients

4 ounces white whole-wheat flour (about 3/4 cup)

1/2 cup plain yellow cornmeal

2 teaspoons baking powder

3/4 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

1 cup light sour cream

2 large eggs

2 tablespoons olive oil, divided

1 1/4 cups fresh corn kernels (about 2 ears)

2 tablespoons minced jalapeño

1/2 cup diced yellow squash

1/4 cup chopped green onions

1/4 cup chopped fresh basil

1 1/2 teaspoons white wine vinegar

1 medium tomato, chopped

Get full recipe👇🏻

http://www.myrecipes.com/recipe/fresh-corn-cakes-summer-salsa

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Vegetarian / Vegan

Mushroom Mille-Feuille With Tomato Coulis by Mark Bittman, NYT Cooking

Yield: 12 to 14 servings

Get full recipe👇🏻
http://cooking.nytimes.com/recipes/1017696-mushroom-mille-feuille-with-tomato-coulis

INGREDIENTS

3 pounds king trumpet mushrooms
3 sticks unsalted butter (1 1/2 cups, or 3/4 pound), melted
1 pound good yellow tomatoes
1 ¼ cups extra-virgin olive oil, plus more for searing
Champagne vinegar to taste
Sugar to taste
Assorted herbs like parsley, oregano, marjoram, basil, sage and savory

Curry & Spices, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Vegetarian / Vegan

Spicy saag aloo By Jamie Olivier 

WITH RICE & CRUNCHY LETTUCE


Get full recipe👇🏻

http://www.jamieoliver.com/recipes/vegetable-recipes/spicy-saag-aloo/

Ingredients

75 g basmati rice

1 bunch of fresh coriander (15g)

1 onion

olive oil

1 teaspoon hot curry paste

400 g potatoes

200 g ripe tomatoes

1 gem lettuce

2 cloves of garlic

1 fresh red chilli

1 teaspoon cumin seeds

150 g spinach

2 tablespoons plain yoghurt

Cookies, Muffins, Pastries, Pies & Scones, Dairy Free & Gluten Free Food & Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Vegetarian / Vegan

Michela’s Veg & Lentil Cottage Pie By Jamie Olivier

JO 6a

Ingredients

  • 1 medium leek
  • 1 large carrot
  • 1 small onion
  • 1 stick celery
  • olive oil
  • 100 g split pea red lentils
  • 500 ml organic vegetable stock
  • 100 g frozen peas
  • sea salt
  • freshly ground black pepper
  • 2 tablespoons tomato purée
  • 30 g Parmesan cheese
  • 1 large sweet potato , (300g)

Get full recipe:

http://www.jamieoliver.com/recipes/vegetables-recipes/michela-s-veg-lentil-cottage-pie/

Italian Cuisine, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Pasta & Spaghetti, Quick & Easy Recipes, Vegetarian / Vegan

Gennaro’s Pasta Frittata – Lots Of Ways By Jamie Olivier

JO 5a.jpg

“Delicious hot or cold, pasta frittata is a great way of using up leftover pasta and it’s super quick to make ”

Perfect for Picnic 🙂

Ingredients

  • 4 large free-range eggs
  • 40 g Parmesan cheese , plus extra to serve
  • sea salt
  • freshly ground black pepper
  • 400 g leftover cooked pasta
  • extra virgin olive oil

Get full recipe:

http://www.jamieoliver.com/recipes/pasta-recipes/gennaro-s-pasta-frittata-lots-of-ways/

 

 

Curry & Spices, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Quick & Easy Recipes, Vegetarian / Vegan

Keralan veggie curry with poppadoms, rice & minty yoghurt By Jamie Olivier

A perfect combo of cauliflower, chickpeas and pinepapple

“In Kerala lots of the curries are vegetarian, and all the better for it. Each mouthful is different as all the varied ingredients come together in different amounts – but always sweet, spiced and fragrant.”

Get full recipe 👇🏻

http://www.jamieoliver.com/recipes/vegetable-recipes/keralan-veggie-curry-with-poppadoms-rice-minty-yoghurt/

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Superfoods - Healthy & Quick Recipes, Vegetarian / Vegan

Meatless Monday By Closet Cooking

Are you ready for a Meatless Monday? The idea is to eat one meal a week without meat. Now don’t get me wrong I could never give up things like BACON, steaks, burgers, etc. but I do find that I eat a lot of meatless meals and they are just as tasty and they are…

via Meatless Mondays — Closet Cooking

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Special Occasions & New Year Recipes, Vegetarian / Vegan

Delicious squash daal by Jamie Olivier

WITH SPECIAL FRIED EGGS & POPPADOMS

Ingredients:
8 cloves of garlic
2 fresh red chillies
olive oil
3 teaspoons black mustard seeds
1 heaped teaspoon cumin seeds
1 handful of curry leaves
2 onions
1 x 5cm piece of ginger
1 bunch of fresh coriander , (30g)
½ a butternut squash , (600g)
500 g split red lentils
3 tablespoons natural yoghurt
1 lime
2 large free-range eggs
4 uncooked poppadoms
2 handfuls of baby spinach

Get full recipe 👇🏻

http://www.jamieoliver.com/recipes/vegetables-recipes/delicious-squash-daal/#EM4k4Zz1q2imumrl.97

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Hearty Soups & Stews, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Pulse Recipes, Vegetarian / Vegan

Chickpea Vegetable Soup With Parmesan, Rosemary and Lemon By NYT Cooking

Author: Melissa Clark

Time: 1 1/2 to 2 hours
Yield: 6 servings

Get full recipe👇🏻
http://cooking.nytimes.com/recipes/1013535-chickpea-vegetable-soup-with-parmesan-rosemary-and-lemon

INGREDIENTS

1 whole clove
½ onion, sliced root to stem so it stays intact, peeled
1 pound dried chickpeas, soaked overnight and drained
1 sprig rosemary, plus 1 teaspoon finely chopped leaves
3 garlic cloves, minced
2 fresh bay leaves or 1 dried
⅓ cup extra virgin olive oil
1 ½ tablespoons salt, more to taste
1 small Parmesan rind, plus 1/2 cup freshly grated Parmesan
1 cup diced tomatoes, canned or fresh
2 medium carrots, sliced into 1/4-inch rounds
2 celery stalks, sliced 1/4-inch thick
Zest of 1 lemon
¼ teaspoon black pepper

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Breakfast & Brunch, Mexican, Noodles Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Vegetarian / Vegan

Chipotle Sweet Potato Noodle Bowl By Closet Cooking

Vegetables noodles are always fun and a nice light alternative to pasta, rice, potatoes, etc.! Zucchini is my go-to veggie for noodles but sweet potatoes also make for really nice noodles and chipotle sweet potato noodle bowls are a great way to enjoy them! This is a simple noodle bowl with sweet potato noodles cooked…

via Chipotle Sweet Potato Noodle Bowl — Closet Cooking

Hearty Soups & Stews, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Asiago Roasted Garlic Cauliflower Soup By Closet Cooking

I have been enjoying a lot of soups lately and I just had to share this recipe for an asiago roasted garlic cauliflower soup. This is a super simple soup where you roast up the cauliflower and a few heads of garlic and make a soup with them along with plenty of melted asiago cheese!…

via Asiago Roasted Garlic Cauliflower Soup — Closet Cooking

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Cakes, 🎂🎂 Desserts 🍧🍨🍮🍦& Sweets 🍬🍭🍩🍪, Holiday, Thanksgiving & Christmas Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Mind Blowing Banoffee Alaska! By Jamie Oliver| Food Tube

 

Get Full Recipe:

http://www.jamieoliver.com/recipes/egg-recipes/banoffee-alaska/

Links from the video:

Short Crust Pastry For Pies | http://jamieol.com/ShortCrustPastryPies

 

Jamie’s Maple Pecan Tart | http://jamieol.com/MaplePecanTart

 

5 Things to Do With Eggs | http://jamieol.com/5thingswitheggs

 

Jamie’s Bakewell Tart | http://jamieol.com/bakewelltart

 

Appetisers, Starter & Side Dishes, Dairy Free & Gluten Free Food & Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Baked Brie with Blackberry Compote and Candied Walnuts By Closet Cooking

I am a huge fan of ooey, gooey melted cheese and although it’s nice to get it in a meal with other things it’s better to just go straight to it and make a dish that is melted cheese! Baked brie is the perfect way to do this! You simply need to bake the brie…

via Baked Brie with Blackberry Compote and Candied Walnuts — Closet Cooking

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Hotteok filled with vegetables & noodles (Yachae hotteok: 야채호떡) By Maangchi

 

Ingredients:

Makes 9 to 10 yachae-hotteok

For dough:

  • 1 cup of warm water

  • 2 tablespoons of sugar

  • 1 packet (¼ ounce: about 2 teaspoons) of dry yeast

  • ½ teaspoon of salt

  • 1 tablespoon of vegetable oil

  • 2 cups of all purpose flour

For filling:

Get full recipe 👇🏻 http://www.maangchi.com/recipe/yachae-hotteok

Appetisers, Starter & Side Dishes, Crepes, Pancakes, Tortillas, Wraps & Waffles, Flavours Of Asia (India, Malaysia, Singapore, Thailand, Vietnam), Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Vegetarian / Vegan

Scallion Pancakes

By Kitchen Stories

Get full recipe 👇🏻

https://kitchenstories.io/recipe/scallion-pancakes

Ingredients (2 Servings)~

300 g flour (plus extra for work surface)

200 ml water

6 scallions (divided)

1 white onion

1 tsp five spice powder

1 tsp salt

vegetable oil for frying

Watch how-to video ~  how to cut green onion


Flavours Of Asia (India, Malaysia, Singapore, Thailand, Vietnam), Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Vegetarian / Vegan

Shredded Tofu and Shiitake Stir-Fry

by Melissa Clark


Time: 20 minutes
Yield: 3 to 4 servings
Get full recipe 👉🏻 http://cooking.nytimes.com/recipes/1017765-shredded-tofu-and-shiitake-stir-fry

INGREDIENTS

1 (15-ounce) package firm tofu, drained
2 tablespoons soy sauce
1 tablespoon Chinese Shaoxing or dry sherry
Juice of 1/2 lime, plus lime wedges for serving
2 teaspoons toasted sesame oil
2 tablespoons peanut or grapeseed oil
7 ounces shiitake mushrooms, stems removed and caps thinly sliced (4 cups)
¼ cup sliced scallion
1 stalk lemongrass, trimmed, outer leaves removed, inner core finely chopped (optional)
1 (1-inch) knob of ginger root, grated
1 large garlic clove, grated
1 small red chile, seeded and finely chopped
Salt, as needed
½ cup shelled edamame (defrosted if using frozen)
¼ cup chopped soft herbs, such as cilantro, chives or basil