INGREDIENTS 1 C fresh mixed berries 1/2 tsp lemon zest 2 tsp maple syrup 1 C Silk Cultured Coconut Unsweetened Vanilla 1/2 C your favorite granola INSTRUCTIONS mint, as garnish (optional) Toss berries with lemon zest and maple syrup in a bowl. You can also […]
- 2 white potatoes, peeled & diced (about 2 cups diced)
- 3 large leeks
- 3 garlic cloves
- 3 tbsp vegan butter + 1 tbsp
- juice of 1/2 a lemon
- 1 C non-dairy milk
- 1/2 C low-sodium vegetable stock
- 1/4 C nutritional yeast
- 1 tsp cornstarch
- 1/2 tsp ground mustard
- 1/4 tsp ground sage
- 1/4 tsp ground nutmeg
- 1/4 tsp dried thyme
- 1/2 tsp sea salt
- 1/2 tsp ground pepper
- 2/3 C bread crumbs
- 1/2 C vegan smoked gouda, shredded
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt
- fresh dill springs, as garnish
- Bring a pot of cold water to a boil with the diced potatoes. Cook until very tender.
- While the potatoes are cooking prepare the leeks by trimming off the excess green parts from the top. Remove any excess tough or outer parts that might not look so fresh around the bulbs. Trim the root end off the bottom of the bulbs and then slice in half lengthwise and wash off dirt and debris from between the layers of the bulb.
- Pat dry and coat your baking dish and the leek halves with 1 tablespoon of vegan butter.
- Drain potatoes from the boiling water and add to a high-powered blender with garlic cloves, remaining 3 tablespoons of vegan butter, lemon juice, non-dairy milk, vegetable stock, nutritional yeast, cornstarch, spices, and salt and pepper. Blend on high until very smooth.
- Pour 1/3 of the sauce in the bottom of the baking dish. Arrange the leeks in the baking dish. Then pour the remaining sauce over top and even it out. The leeks will be fully coated in sauce.
- Combine the topping ingredients together except and sprinkle over the top in an even layer.
- If your dish is quite full to the top edge place a baking sheet on the bottom rack of the oven and place the gratin above on the middle rack. This will catch any bubbling sauce that might over flow. Bake for 30 minutes or until the top is golden brown and the sauce is bubbling. Depending on your oven you might need to move the dish to the top rack for another 5 to 10 minutes to get the top more crispy and brown.
INGREDIENTS 2 medium-sized sweet potatoes 2 tablespoons olive oil 1 clove garlic minced 2 sprigs rosemary salt blackpepper 120 grams or 1/2 cup black beluga lentils 80 grams or 3 oz feta cheese diced INSTRUCTIONS Preheat the oven to 190 °C or 375 °F. Dice the sweet potatoes without peeling them and put them in a large […]
- 1 tablespoon ground ancho chile powder
- 2 teaspoons kosher salt
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1/2 teaspoon of ground cinnamon
- 4 garlic cloves, peeled and crushed
- 1/4 cup apple cider vinegar
- 1/4 cup fresh orange juice
- 2 tablespoons olive oil, plus more as needed
- 1 (4 pound) chicken, spatchcocked
- 2 ears corn on the cob, husks on
- 2 avocados, halved and pitted
- Juice of 1 lime
- 1 poblano pepper, stemmed, quartered, and seeded
- 1 red bell pepper, stemmed, quartered, and seeded
- 1 small red onion, sliced
- 2 sprigs green onion, sliced, to top
- Cilantro, to top
- In a medium-sized bowl, whisk together the chile powder, salt, oregano, cumin, cinnamon, garlic, vinegar, orange juice, and olive oil. Place the chicken in a large container and pour over the marinade mixture, reserving about 2 tablespoons for the corn and avocados. Cover the chicken and refrigerate for at least 1 hour, or overnight. Remove the chicken from the refrigerator at least 30 minutes before grilling.
- Prepare the grill for indirect grilling over medium-high heat. Preheat a heavy cast iron skillet or aluminum foil-wrapped brick over the fire. Brush and oil the grill grates.
- Place the chicken, skin side down, on the cool side of the grill. Place the weight (skillet or brick) on top of the chicken, then cover the grill. Cook until clear grill marks appear, about 10 minutes.
- Remove the weight and move the chicken, still skin side down, to the hottest section of the grill. Place the weight back on the chicken, cover the grill, and cook until the chicken develops a char, about 10 more minutes.
- Flip the chicken so that the skin side faces up and place the weight on top. Grill once more until the thighs are cooked through, about 15 to 20 minutes.
- Meanwhile, prepare the vegetables. Microwave the corn in their husks for 3 minutes, then let cool, shuck, and break in half. Drizzle the lime juice over the avocados. Add additional oil to the reserved marinade, as needed, and brush the chiles, onions, avocados, and corn lightly with it.
- Grill the peppers and onion slices until slightly softened, about 5 minutes, with the peppers skin-side-up. Flip the peppers and onions and then place the corn on the grill as well as the avocado, flesh-side down. Continue to cook until lightly charred, about 3 more minutes. Remove the corn, chiles, onions, and avocado and plate.
- Once ready, place the chicken in the center of the vegetables and top with cilantro and green onion. Serve warm.
INGREDIENTS 3 pounds (1.4kg) chicken wings 1 cup (240ml) unsweetened pineapple juice 1/2 cup (120ml) soy sauce 1/2 cup (100g) light brown sugar, lightly packed 1/4 cup (2 ounces) low-sodium chicken broth 1-inch piece ginger root (1/4 ounce; 7g), peeled and finely grated 2 medium […]
INGREDIENTS 4 (12 ounce) potatoes, preferably russets Canola, vegetable, or olive oil, for rubbing 1/2 cup sour cream 4 ounces cream cheese, softened at room temperature 1/4 cup grated Parmigiano-Reggiano cheese 1 small shallot, minced 2 medium cloves garlic, minced Kosher salt and freshly ground […]
- 1 (8 ounce) package cream cheese, softened
- 1 cup (4 ounces) shredded cheddar cheese
- 5 slices bacon, cooked and crumbled, optional
- 1 tablespoon garlic powder, optional
- 8 jalapeños, stemmed, halved lengthwise, and seeded
- 2 (8 ounce) cans crescent dough
- 10 cups water
- 2/3 cup baking soda
- 1 large egg, beaten
- Pretzel salt, for topping
- Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine the cream cheese, cheddar cheese, bacon, and garlic powder (if using).
- Fill the jalapeño halves with the cheese mixture and place each half on a section of crescent dough. Wrap the jalapenos fully in the crescent dough and set aside.
- Bring the 10 cups of water and the baking soda to a gentle boil in an 8 quart saucepan. Place the pretzels into the boiling water, a few at a time, for 30-40 seconds. Remove them from the water using a slotted spoon. Place the popper pretzels on the lined baking sheet and brush the top of each pretzel with the beaten egg. Sprinkle with the pretzel salt as desired.
- Bake the pretzels until dark golden brown in color, about 12 to 15 minutes. Let cool for at least 5 minutes before serving
INGREDIENTS Sauce: 1/2 onion, finely chopped 2 garlic cloves, minced 1 tbsp olive oil 24 oz / 800 g crushed tomato (2 x standard cans) 3/4 cup chicken broth 1 tsp red pepper (chili) flakes (optional) 2 tsp dried Italian herb mix (parsley, basil, thyme, oregano) 1 tsp salt + black pepper Meatballs: 1 lightly packed cup of sliced […]