Tuesday, June 19, 2018

Roasted Cauliflower Soup With Garlic


Roasted Cauliflower Soup With Garlic | #Vegansouprecipes #Cookingrecipes #Vegansoups #Simplyquinoa #Soupsandstews #Healthysouprecipes #Vegetarianrecipes #Veganeating #Wholefoodrecipes #Veganfoods #Cookingrecipes #Vegandishes

Ingredients

  • 1 head cauliflower chopped into florets
  • 1 head garlic
  • 3 tablespoons extra virgin olive oil divided
  • 1 carrot peeled and diced
  • 1 stalk celery diced
  • 1 small yellow onion diced
  • 1 teaspoon smoked paprika optional
  • 1 teaspoon hot smoked paprika optional
  • 4 cups vegetable broth
  • 1 can coconut milk (optional, use almond flour instead if sensitive to the taste of coconut milk)
  • 2 tablespoons nutritional yeast
  • For garnish:
  • handful chopped parsley

Instructions

  1. Preheat oven to 400 degrees F.
  2. Cut the top off the head of garlic, revealing a small portion of each clove. Lightly drizzle with olive oil and wrap in aluminum foil.
  3. Toss the cauliflower florets with 2 tablespoons olive oil, salt and pepper to taste. Spread the cauliflower in a single layer on a baking sheet.
  4. Bake the cauliflower and garlic for 30 minutes.
  5. Heat remaining olive oil in a large pot over medium-high heat. Add onions. Cook until translucent (a few minutes).
  6. Add carrots and celery. Cook for a few minutes. Add paprika and salt.
  7. Add vegetable broth, and bring to a boil.
  8. Add roasted cauliflower and garlic to the pot (squeeze the garlic paste out of the cloves)
  9. Bring to a boil, reduce heat and simmer for 10-15 minutes.
  10. Remove from heat and puree until smooth with an immersion blender.
  11. (** Taste the soup and if you are happy with how creamy it is there is no need to add coconut milk.) Add coconut milk (or other nut milk) and nutritional yeast. Bring to a boil, reduce heat and simmer for 2-3 minutes.
  12. Serve topped with any leftover roasted cauliflower florets and chopped parsley.

recipe adapted  >>>>>  here

Watermelon Layer Drink

Watermelon Layer Drink | #Unicornbirthdaypartyfood #Unicornthemedbirthdayparty #Unicornsnacksforparty #Unicornbirthdaypartycake #5thbirthdayideasforgirlsthemes #4thbirthdaypartyforgirlstheme #Strawberrylemonaderecipe #Yummydrinks #Foodanddrink #Cocktaildrinks #Nonalcoholicdrinks #Healthydrinks
 

Ingredients

  • Ice {I prefer the pebble ice from Sonic}
  • Green Apple Gatorade
  • SoBe Pacific Coconut Lifewater
  • Fruit Punch G2 Gatorade

Instructions

  1. Fill your cup to the top with ice.
  2. Pour your Green Apple Gatorade over the ice and let it settle on the bottom.
  3. Pour the SoBe Pacific Coconut Lifewater very slowly over the ice and let it settle on top of the Gatorade.
  4. Add more ice, if needed, to keep it filled to the top. Then pour your Fruit Punch G2 Gatorade slowly over the ice and let it settle on top of the SoBe.
  5. Repeat steps for remaining drinks and enjoy!

recipe adapted >>>>>  here

Saturday, June 9, 2018

INSTANT POT STUFFED BELL PEPPERS

INSTANT POT STUFFED BELL PEPPERS | #Easydinnerrecipesforfamily #Dinnerideaseasy #Foodrecipesfordinner #Easystuffedbellpeppers #Bellpepperrecipesstuffed #Bokchoyrecipes #Stuffedpeppershealthy #Healthystuffedbellpeppers #Greenpepperrecipes #Veggiestuffedpeppers #Bellpepperrecipesstuffed #Stuffedbellpeppersvegetarian

Ingredients

  • 4 Medium Bell Peppers
  • 1 Small Onion
  • ½ pound Ground Beef (220g)
  • 2 cups Cooked Rice , packed (300g)
  • 1½ tbsp Marjoram
  • 1 tsp Salt
  • ¼ tsp Black Pepper
  • 2 Garlic Cloves
  • 3 tbsp Breadcrumbs
  • 1 can Tomatoes (14 ounces/400 g)
  • ½ cup Water

Instructions

  1. Rinse the peppers. Cut off the top parts and remove all the membranes and seeds.
  2. In a bowl, combine together finely chopped onion, ground beef, cooked rice, marjoram, salt, pepper, minced garlic, breadcrumbs and ½ can of tomatoes (without their juice). Mix well using your hand or spoon.
  3. Fill each pepper with the mixture.
  4. Add water and the remaining tomatoes (with juices) to the inner pot of the Instant pot. Insert the steam rack and place the stuffed peppers onto it.
  5. Lock the lid. Turn the steam release to SEALING and press MANUAL. Adjust the time to 8 minutes. Let the pressure release naturally (about 4 minutes) before opening the lid.
  6. Let the peppers cool down slightly before serving.

recipe adapted >>>>>  here

Wednesday, June 6, 2018

30 Minute Spicy Ginger Szechuan Beef

30 Minute Spicy Ginger Szechuan Beef | #Wingsrecipefried #Frychickenwings #Dessertrecipes #Healthyrecipes #Cookingrecipes #Chickenrecipes #Peppersteakrecipe #Orangebeefrecipe #Easypeppersteak #Beefstirfrymarinade #Asianrecipesauthentic #Beefbulgogirecipe




Ingredients

  • BEEF:
  • 1.5 lb flank or skirt steak or use pre-sliced stir fry beef from the store
  • 1 Tbsp soy sauce
  • 1 Tbsp mirin
  • 3 Tbsp cornstarch
  • 3 Tbsp sesame oil
  • VEGETABLE TOPPING:
  • 3 inch celery stalks julienned into thin 2 long strips
  • 1/2 cup shredded carrots
  • 3 inch green onions sliced thinly, on a diagonal, into 1/2 pieces
  • SAUCE:
  • 1 tsp crushed red pepper flakes
  • 1/4 tsp Chinese 5 spice
  • 2 cloves garlic minced
  • 2 Tbsp packed brown sugar
  • 1 inch of fresh Ginger grated or very finely minced
  • 4 Tbps soy sauce
  • 2 Tbsp water
  • 1 Tbsp Sriracha
  • 1 Tbsp rice wine vinegar
  • 2 tsp hoisin sauce
  • 1 green onion thinly sliced


Instructions

  1. Slice steak, across the grain, into 1/4 inch thick strips (see picture tutorial HERE), and place in a large plastic bag.
  2. Add mirin and soy sauce and massage into the meat. Add cornstarch, seal the bag and toss/massage to coat the meat.
  3. Let meat marinate for about 10 minutes or so.
  4. In a medium mixing bowl, whisk together sauce ingredients and set aside.
  5. Slice vegetables and set aside.
  6. Add sesame oil to wok (or large saute pan) and heat over MED-HIGH heat.
  7. Add beef to hot pan (just enough to cover the bottom of the pan - you'll probably want to do at least 2 batches), and saute about 2-3 minutes. Remove beef to a plate and cook remaining batches.
  8. Add sliced vegetables to the hot pan and cook about 1-3 minutes (depending on how tender you want them), stirring often.
  9. Pour in Szechuan sauce and cook about a minute, until slightly thickened.
  10. Add cooked beef and turn to coat in the sauce.
  11. Serve over Veetee Dine In Rice.

RECIPE ADAPTED  >>>>>  here


Tuesday, June 5, 2018

Lemon Blueberry Cake

Lemon Blueberry Cake | #Lemonpoppyseedcake #Bundtcakedecoratingideas #Howtofreezeblueberries #Cheesecakecake #Cupcakecakes #Dessertrecipes #Blueberrypiecookies #Freshblueberryrecipes #Blueberryhandpies #Blueberrylemonheavendessert #Blueberrydessertrecipes #Fruitdesserts


Ingredients

  • Blueberry filling
  • 4 heaping cups blueberries, fresh or thawed (600g)
  • 1 cup granulated white sugar (200g)
  • juice of 2 lemons
  • Lemon cake
  • 3 cups all-purpose flour (360g)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, room temperature (113g)
  • 1/2 cup vegetable oil (120ml)
  • 1+3/4 cups granulated white sugar (350g)
  • 3 large eggs
  • 1 cup milk (240ml)
  • 1/2 cup freshly squeezed lemon juice (120ml)
  • 2 vanilla beans* (or 2 tsp vanilla extract)
  • 1 tbsp lemon zest
  • Lemon cream cheese frosting
  • 1 cup unsalted butter, room temperature (226g)
  • 1 cup cream cheese, room temperature (8oz / 226g)
  • 2 cups powdered sugar (240g)
  • 1-2 tbsp freshly squeezed lemon juice (15-30ml)

Instructions

  1. Make the blueberry filling: In a medium saucepan, combine all ingredients and bring to a simmer over medium heat. Cook until the blueberries are soft and the sauce has thickened up and is reduced by 1/3, about 5-10 minutes. Stir constantly. Remove from heat and let cool to room temperature. It will thicken as it cools.
  2. Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Set aside.
  3. Make the lemon cake: In a medium bowl combine flour, baking powder, and salt and stir to combine. Set aside. In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar on medium speed until creamy for about 2 minutes. Add 1 egg at the time and mix until fully incorporated. Alternately add dry ingredients, milk, dry ingredients, lemon juice, and end with dry ingredients. Stir just until combined. Add vanilla* and lemon zest and stir to combine. ** Divide batter into the two prepared baking pans equally. Bake for 28-32 minutes or until a toothpick in the center comes out clean. Don't overbake or the cake will be dry. Let cool to room temperature.
  4. Make the lemon cream cheese frosting: In a large mixing bowl, using a handheld or stand mixer fitted with a paddle attachment, whisk butter on medium speed until creamy. Add cream cheese and whisk until smooth and combined. Sift in powdered sugar and stir until well combined and creamy. Add 1 tbsp lemon juice at the time and stir until smooth and creamy. The frosting should be creamy but firm enough to frost the cake with an offset spatula. If the frosting is too soft, add more powdered sugar. If the frosting is too firm, add more lemon juice. Watch the video and the pictures above to see the consistency of the frosting.
  5. Assemble the cake: Cut a thin layer off the tops of your cakes to create a flat surface if needed. Then cut each cake in half horizontally. Place one cake layer on a cake stand or serving plate. Spread 1/4 of the frosting over the cake. The frosting should be higher around the edges that it holds the blueberry filling inside the cake (watch the video and the step-by-step photos for better understanding). Layer with 1/3 of the blueberry filling (where the frosting is lower). Repeat two more times. Place last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Chill 4 hours in the fridge. Store leftovers in an airtight container in the fridge up to 4 days.

Recipe has been adapted from >>>>>  here