Other than being just a little salty, this was so freaking good ! I wish I could give you an awesome description of the flavors but after one bite, I just hoovered the whole thing ! If you want to try this out yourself, click here.
I was not paid in any form to promote this recipe.
Of course when I plan on making a dish needing cilantro then there’s absolutely no cilantro in any of the stores in my town ! I decided to still make this dish though ’cause I wanted to see how it’d taste without any cilantro.
Well the cilantro definitely would’ve added a splash of color and a fresh component to the finished dish, I think the flavors stand on their own regardless (I loved the smell of the ginger,garlic, garam masala and onions cooking). In case you’re wondering, the cauliflower is supposed to look like that. It gets tossed in a yogurt mixture and then roasted until cooked and charred in some spots before getting mixed into the sauce mixture. If there was one thing to complain about with this recipe, it’d be the size they want for the cauliflower (2-inch pieces). I get that cauliflower shrinks down in size some when it’s cooked but not that much so those 2-inch pieces are still freaking huge to try and fit into your mouth without cutting up before hand so I think I’ll just cut them smaller next time and probably change the cook time.
I wish I knew where we got this recipe from so I could give you a link to it but this has been in my mom’s favorite recipes collection long enough that I don’t know where it came from.
My family loves these tacos so much, fights have come close to starting over one thinking the other’s taking more than their share !
The cauliflower and sliced red onions really absorb the chipotle-lime marinade, giving the taco some heat and acidity. The red cabbage gives a nice crunch to the dish and while the original recipe called for crumbled queso fresco or feta cheese, we tried out this recipe for tofeta (tofu feta). It’s been a while since having actual feta so I’m not gonna say this is a 100% replica of feta but it does have a nice level of saltiness to it (doesn’t make you feel like you need to drink something afterwards) and the oil/lemon juice marinade for the tofu gives it a little fatty/bright flavor that pairs really nice with the oregano that’s also in the marinade. Based off the reception we’ve had for this dish, I’d suggest on only expecting this to last 1 day !
We’ve had the taco recipe for so long that I don’t know where it came from other than the fact that it came from a magazine (picture from the magazine was stapled to the copied down version) and the tofeta recipe came from “Vegan on the Cheap” by Robin Robertson.
I wasn’t paid in any form to promote either recipe or the sources that they came from.
This is one of my favorite vegetarian pasta dishes !
Ree Drummond knew what she was doing when she made up this recipe ! The sauce is creamy, you can still taste the tomato in it and because I added a ton of red pepper flakes, it’s also spicy. It really surprised me with how much pepper flakes I had to add in, I didn’t think the heavy whipping cream could temper the spiciness of those flakes like it did. The finely chopped yellow onion does give just a little bit of texture to break up the consistency of the smooth sauce and cooked pasta. Oh yeah, I’m never really sure when the vodka looks “reduced” so I just cook it until I don’t get hit with the smell of vodka anymore.
You can find the recipe on Food Network by clicking here.
I wasn’t paid in any form to promote Ree Drummond, Food Network, or this recipe.
Happy 4th of July everybody! I’m celebrating by playing games and watching 4th of july-themed movies/tv show episodes with my mom, eventually watching fireworks go off and eating some Hot Chick sandwiches with these delicious potato wedges !
It’s pretty easy to make these. Preheat the oven to 450 degrees F. For three people, we get three large russet potatoes, cut each into 8 pieces and place them in a large mixing bowl . Pour a tablespoon of extra-virgin olive oil over the potato wedges and toss to coat. Now take a 1.13 oz. package of seasoning (I use McCormick Grill Mates Chipotle Pepper Marinade Mix) and pour it over the wedges, tossing until fully coated. Take a baking sheet and line it with aluminum foil, spraying the foil with nonstick cooking spray afterwards. Place the wedges on the foil and cook for 28 minutes, flipping them half-way through.
These potato wedges are so freaking delicious ! The chipotle coating gives it enough heat to notice without having to need something to drink and the potatoes are fully cooked. It’s also easy to change the coating to something else if you want to.
I was not paid in any form to promote McCormick’s.
All you need are 2 small red onions (chopped), 4 cans of black beans (rinsed and drained), 2 cans of whole kernel corn (drained) and a 16 oz. bottle of balsamic vinaigrette. Combine those ingredients in a large mixing bowl and while you can serve it right away, it’s even better served chilled ! You can also easily make this a main meal by mixing in some seitan. I like cooking up 3 (8 oz. each) packages of Sweet Earth’s Traditional seitan strips and chopping them up into bite-size pieces and mixing it in with the other ingredients.
This recipe me and my mom made was inspired by a chicken black salad but they wanted less corn, beans, and red onion and also wanted actual chicken meat and they wanted Italian dressing.
I was not paid in any form to promote Sweet Earth.
I’ve been having a hankering for something sweet lately so I decided to try this recipe out.
Even though I was sure I was following their temperature for the oil and the cook time listed, mine look a little darker than the original recipe. I enjoyed the bite of the fried batter before it gave way to the soft, gooey cookie dough inside. You do have to eat these not long after their cooked up or else you’re going to end up with the outer crust get soft and sad.
If you feel up to trying this recipe out for yourself, just click here.
If you’re looking for a quick dish to fix up, you gotta try this out !
The recipe mentions that it’s a 15-minute dish and while I think it took me longer than that, it was still pretty quick to prep and cook. I didn’t have the brown rice noodles at home that the recipe calls for so I used a package of fettuccine instead (guess I should be calling it spicy peanut butter pasta). The recipe gives you some options on what to choose and in the listed order for myself I chose extra-virgin olive oil for the tablespoon of oil, 3 tablespoons of low-sodium soy sauce, 1/4 cup vegetable broth, 2 tablespoons sriracha, 1 tablespoon of maple syrup and to use the optional chili-garlic sauce and ground ginger. The garnishes of chopped up peanuts and green onion slices add a little texture and color but you could skip them and still have a spicy, flavorful dish on your hands !
This recipe came from a website, you can get the recipe by clicking here.
I love a good sandwich so when I came across this recipe I wanted to try it out and see if it could become a new favorite.
I was hoping it would be spicy (there’s two teaspoons of cayenne that go into the seasoning) but I suppose between the bread and toppings, any heat goes away. This was still a flavorful dish though ! Messy (needed a paper towel or two) but delicious. I didn’t have pickles on the po’ boy in these pictures but my mom tried her po’ boy with dill pickles and loved the acidity and crunch that they added to the sandwich.
This recipe came from the cookbook “The Spicy Plant-Based Cookbook”.
I wasn’t paid in any form to promote this cookbook.
I wish I knew where we got this recipe from so you could make this yourself. The cilantro adds a little flavor but contributes more in color. The lemon brightens it up but if you don’t have lemons or cilantro, the chickpea curry being served on brown rice could stand all on its own ! I was surprised that a curry dish would have ketchup in it but it just contributes to a pleasant level of sweetness along with the pinch of ground cloves and the cinnamon stick. The onion, garlic and hot madras curry powder gives an equal amount of savoriness to each bite. For some reason I’m having trouble being able to access my photos and get them loaded onto here but you can see my pictures of the chickpea curry on instagram. Just search for @caloriesdontexisthere