There are countless variations of arepas all over Colombia and Venezuela, but whether they’re stuffed with cheese, chicken, or pork, the dough starts in the same way: with arepa flour (precooked corn flour) and water. Yes, you will need to seek out arepa flour (Goya and PAN are widely available). Both white and yellow will work, but keep in mind that yellow typically requires a bit more water to become properly hydrated.
- ¾ cup raw sunflower and/or pumpkin seeds (pepitas)
- 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
- 4 Tbsp. extra-virgin olive oil, divided
- 1 cup cilantro leaves with tender stems, divided
- 1 15.5-oz. can black beans, drained, rinsed
- ½ cup crumbled queso fresco (optional)
Preheat oven to 325°. Toast seeds on a parchment paper–lined rimmed baking sheet, tossing once, until darkened and fragrant, 8–10 minutes. Transfer to a small bowl; reserve baking sheet and parchment.
Meanwhile, combine flour and 2 tsp. Morton salt in a large bowl. Add 2 tsp. oil and 1 cup warm water and mix with a sturdy spatula or your hands to combine. If dough feels dry, add more water 1 tablespoonful at a time until it holds together. Smash and knead dough until smooth and no small clumps or dry bits remain (be patient and really knead it—it will hydrate and come together); it shouldn’t crack when you squeeze it. Cover bowl with a damp kitchen towel and set aside to let dough hydrate, 15 minutes.
Halve chile lengthwise, removing seeds and membranes if less heat is desired. Place one half in a food processor. Finely chop remaining chile and set aside. Add avocado, ½ cup cilantro, and juice from 1 lime to food processor and pulse until mostly smooth. With the motor running, drizzle in 2 Tbsp. oil until a smooth sauce forms. Taste and season with salt.
Add all but 2 Tbsp. toasted seeds to hydrated dough. Knead in bowl until seeds are incorporated and dough is firm and homogenous, 1–2 minutes. Turn out dough onto reserved parchment and divide into 4 pieces. Press and pat into disks that are 5"–5½" in diameter and ⅛"–¼" thick. Return disks with parchment to baking sheet.
Heat 1 tsp. oil in a large cast-iron or nonstick skillet over medium-high until shimmering. Working in batches, add arepas and cook, turning once with a spatula and reducing heat to medium if they’re browning too quickly, until a crisp, slightly charred crust forms, 3–5 minutes per side. Transfer arepas to same baking sheet and bake until slightly puffed and springy, 10–12 minutes.
While arepas bake, wipe out skillet, then pour in remaining 1 Tbsp. oil and heat over medium. Add chili powder and cook, stirring, until fragrant, about 20 seconds. Add beans and cook, stirring frequently, until warmed through, 3–4 minutes. Add reserved chopped chile and cook, stirring, until fragrant, about 1 more minute. Remove from heat and add remaining ½ cup cilantro. Season with salt.
Spread arepas with avocado sauce. Top with bean mixture, cheese (if using), and reserved seeds.
Favourite health foods in 2021
Here are some of our favourite healthy foods for 2021:
- Bone broth – promotes gut health (constipation, bloating, intolerances), strong bones and joints, good memory and sleep, and improves immunity
- Fatty fish – enhances memory, lowers dementia and stroke risk (go for salmon, trout, mackerel, sardines and herring)
- Dark chocolate – magnesium helps with mental clarity and weight loss
- Nuts and seeds – contain Vitamin E which reduces cognitive decline. Flax seeds have Vitamin B and antioxidants which helps you with mental focus
- Avocado and whole grains – mono-saturated fats are good for lowering bad cholesterol (LDL) and reducing cardiovascular risks
- Blueberries – boost memory and concentration
- Greens such as kale, beets, watercress and spinach – vitamins, antioxidants, minerals, calcium lowers cancer risk, improves immunity, reduces heart disease and aids vision. Even herbs are healthy!
- Beans – lowers cholesterol and the risk of heart disease
- Spices such as cinnamon, ginger and nutmeg – lowers inflammation.
The world’s largest nutrition research, the NutriNet-Santé study, has for the last 15 years collected dietary assessments on over 170,000 people. A couple of key findings include:
What We Ate
Mr. FG and I had our takeout date night, which we ate outside by the fire pit.
I made a shrimp remoulade recipe from Cook&rsquos Country magazine and we ate that on buttered and toasted croissants.
For Zoe, I made a chicken croissant sandwich.
And we had kiwi, watermelon, and mini sweet peppers on the side.
Since it was Memorial Day, it seemed like we should grill, despite it being a weird Memorial Day. So, I grilled some chicken sausages, which we ate on buns. And we had watermelon. 🙂
I made chicken katsu with rice (recipe from Dinner Illustrated.)
I can&rsquot for the life of me remember what produce we had with that.
I made a Cobb-ish salad with shrimp (chicken for Zoe), romaine, hard boiled eggs, avocado, bell peppers, and snap peas.
And Zoe had asked me to teach her how to make garlic pull-apart bread, so we did that Wednesday.
I tried the recipe for teriyaki chicken from the latest Cook&rsquos Country magazine. We ate rice on the side, as the recipe directed, and I cooked some broccoli as well.
I was going to make regular pizza, but the forecast high is in the upper 80s.
Vegetarian/Vegan meals that make you happy June 23, 2020 6:24 AM Subscribe
Somen with Tofu and Asparagus is my current favorite, with a few variations.
I tend to screw up somen, so I've been using linguini, which might be easier to find in your middle American grocery store.
I bake the tofu instead of frying it because I think it's easier (I use parchment paper to keep it from sticking).
I find the tofu absorbs all of the initial marinade, so I end make more of the marinade than the recipe calls for. Also, the marinade is delicious.
posted by FencingGal at 7:09 AM on June 23, 2020 [3 favorites]
Cuban style black beans and rice!
My wife is getting into Madhur Jaffrey's Indian cookbooks and we just did this Chana Masala the other night and it was out of this world! I could eat it once a week, no problem, and like a lot of these sorts of dishes, it's as good the next day if not better.
posted by jquinby at 7:22 AM on June 23, 2020 [4 favorites]
Easy to make ahead, delicious on pasta: Pesto(Basil, garlic, oil, grated hard cheese, nuts) or Peanut sauce. Add some pickled jalapenos to peanut sauce.
Curried Squash Soup. Cooked Butternut Squash, roux (olive oil, flour), water or broth, curry powder to taste, blender. If you like yogurt, swirl some in.
Crusty Bread, vegan 'butter.'
My favorite salad of spinach, arugula, orange sections (canned mandarin is fine), almonds, lemon-honey-olive oil dressing.
posted by theora55 at 7:38 AM on June 23, 2020 [1 favorite]
Butternut squash & kale risotto, hands down. It's easy to google a recipe, but I recommend sauteeing or roasting the squash before you put it in at the end, rather than cooking it in the mix (since that's the variation you'll find in recipes). I might also make some chex mix to cozy up with, if we're talking snacks.
Man, now I want to be in a cozy cabin in the woods.
posted by hought20 at 8:05 AM on June 23, 2020 [1 favorite]
1 carton of veggie broth.
1 can of tomato sauce.
1 can of white beans, drained and rinsed.
Add salt and oregano to taste. Cook for 20-30 min on medium heat until beans are soft.
Sprinkle with a generous helping of parmesan cheese. Eat with some nice crusty bread.
Tastes great on day 2 (if there's any left).
posted by Kitchen Witch at 9:03 AM on June 23, 2020 [1 favorite]
Spring Green Lemon & Basil Pasta from Love & Lemons. Use fresh pasta if you can, and very good olive oil. So long as you have the basil and the lemon, I don't think it matters which veggies you use, though the combination of peas and asaparagus + a leafy green is really stellar.
posted by CiaoMela at 10:26 AM on June 23, 2020 [1 favorite]
Response by poster: You guys are awesome!
I'm at work now, but I'll definitely be saving all of these this evening.
posted by ChodenKal at 12:06 PM on June 23, 2020
Taco salad with Trader Joe's soyrizo, ranch dressing, beans, tomatoes, corn, roasted pumpkin seeds, black olives, and the greens of your choice
BLT riff: smokey tempeh, avocado, tomato, lettuce, and mayo on your choice of bread
I feel happy just thinking about these dishes!
posted by esoterrica at 5:28 PM on June 23, 2020 [1 favorite]
Ooh, and it’s getting to be time for Summer Salad!
Cucumbers, peeled and cut small
Red onion, ibid
Tomatoes (usually grape tomatoes, but a cut-up big tomato is fine)
Chopped boiled egg
Maybe a handful of cooked rice or orzo or that little-bitty pasta, or maybe not
Mix together with some Newman’s Own Light Balsamic Vinaigrette. Best if left to combobulate in the fridge overnight.
posted by The Underpants Monster at 6:07 PM on June 23, 2020
Stuffed shiitakes with baked sweet potato fries and wilted greens were one of my standouts from just the situation you describe.
For the stuffing, finely dice the mushroom stems and add walnuts and blue cheese and fresh oregano.
(I foraged the mushrooms and stinging nettles since I was in an actual cabin and was avoiding grocery stores, but that's optional.)
posted by joeyh at 7:35 AM on June 25, 2020
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Bon Appetit Best Vegan Recipes
Posted: (3 days ago) Dec 24, 2020 · Mainstream culinary publication Bon Appétit just hired its first vegan recipe developer and video personality, Chrissy Tracey, and we immediately wanted to know everything about her.We are completely enamored by Tracey, not just for her fantastic food, but for her indelible sense of purpose to expand opportunities and plant-based nutrition to the masses no matter where they come from.
93 Vegetarian Dinner Recipes We've Got on Repeat - Bon Appetit
Posted: (8 days ago) Roasted Squash Salad With Crispy Chickpeas. Crispy, creamy, chewy, bright, and about a dozen … Open-Face Eggplant Sandwiches With Ricotta and Pickled Onions. For this dinner-worthy … Khichdi. This one-pot Indian mung bean and rice stew was practically made for stay-inside days. … Soy-Glazed Tofu and Mushrooms. Choose your mushrooms carefully: Crimini and white button will … Buttery Tomato and Cinnamon-Spiced Rice. This Persian rice dish, known as kateh gojeh farangi, … Grilled Naan and Tomato Party. Snatch up summer’s last big, juicy heirloom tomatoes and join … Whole Moong Dosa. Growing up, my mum would make these moong dal dosas often. I love their … Egg Korma With Frizzled Onions. Whole jammy eggs are seared in ghee until blistered and crispy, … Bulgogi-Style Eggplant. This easy weeknight pan-fried eggplant is so flavorful and pleasingly … Creamy Lemon Zucchini Pasta. With the help of the large holes on a box grater, zucchini … See full list on bonappetit.com
Pantry Pasta With Vegan Cream Sauce Recipe - Bon Appetit
Posted: (6 days ago) Feb 24, 2020 · Heat ¼ cup oil in a large Dutch oven or other heavy pot over medium. Add walnuts and red pepper flakes and cook, stirring often, until nuts are deeply …
Get to Know Chrissy Tracey—Bon Appétit’s First Vegan Chef .
Posted: (8 days ago) Dec 23, 2020 · Skim through the recent digital pages of Bon Appétit, and you’ll find a refreshing new plant-based perspective within the traditionally omnivore-focused recipes.In a conscious effort toward improving its diversity (in regards to the people behind it and its content), this mainstream food media outlet brought vegan chef Chrissy Tracey on board.
60 Vegan Dinner Recipes That We Just Love - Bon Appetit
Posted: (6 days ago) Cauliflower Tacos With Cashew Crema. Even when roasted at a high temperature, … Tofu and Summer Vegetable Curry. This quick vegetarian curry is a great way to … Broccoli Spoon Salad With Warm Vinaigrette. This salad puts all the best textures … Fall-Apart Caramelized Cabbage. Top with your favorite dairy-free yogurt to keep … Pantry Pasta With Vegan Cream Sauce. Many vegan cream sauces rely on … Seedy Arepas With Black Beans and Avocado. There are countless variations of … Soy-Glazed Tofu and Mushrooms. Choose your mushrooms carefully: Crimini and … Charred Kale With Citrus and Green Tahini. Enough with having to give free … Black Pepper Tofu and Asparagus. In this 30-minute dish, which is inspired by … Collard Greens Salad With Fried Plantain and Sumac. If you thought collards were … See full list on bonappetit.com
Most Popular Healthy Recipes of 2020 | Bon Appétit
Posted: (8 days ago) Fall-Apart Caramelized Cabbage. This is one of the easiest, most delicious ways to … I-Can't-Believe-It's-Vegetarian Ramen. The goal here was to achieve a tonkotsu … Pantry Pasta With Vegan Cream Sauce. Many vegan cream sauces rely on … Creamy-ish of Mushroom Soup. Okay, we waited until now to mention that this … Salt and Pepper Fish. Pan-seared cod gets plenty of texture and flavor from ginger, … Healthyish Chicken Salad. This is the summery chicken salad you could eat plate … Spring Hot-and-Sour Soup. Hot-and-sour soup inspired this highly nontraditional … Vegetarian Carbonara. Swapping traditional ingredients like guanciale and pancetta … Broccoli Spoon Salad With Warm Vinaigrette. This salad puts all the best textures … Black Pepper Tofu and Asparagus. In this 30-minute dish, which is inspired by … See full list on bonappetit.com
Andy Makes the Most Flavorful Vegan Broth Ever | Bon .
Posted: (3 days ago) Jul 17, 2017 · Pour that bone broth down the drain! But don't, actually, that's wasteful. Just phase it out with this amazing vegan broth recipe by Andy Baraghani!Still hav.
Vegan Recipes & Menu Ideas | Bon Appetit
Posted: (9 days ago) Find Vegan ideas, recipes & cooking techniques for all levels from Bon Appétit, where food and culture meet.
The 10 Most Popular Recipes of 2020 | Bon Appétit
Posted: (4 days ago) Shockingly Easy No-Knead Focaccia. If you want to fill your kitchen with the smell of fresh-baked … Fall-Apart Caramelized Cabbage. This is one of the easiest, most delicious ways to cook down a … Apple Cider Doughnut Loaf Cake. This cake is ideal for baking on the weekend and then eating a … Earl Grey Yogurt Cake. A tea cake that's true to its name, this loaf harnesses the power of citrusy … I-Can't-Believe-It's-Vegetarian Ramen. The goal here was to achieve a tonkotsu-like broth without … Sour Cream and Onion Biscuits. If you've ever had trouble making biscuits in the past, consider this … One-Pot Gingery Chicken and Rice With Peanut Sauce. We took loose inspiration from Hainanese … French Onion Beef Noodle Soup. This super-savory dish draws inspiration from Taiwanese beef … Classic Chicken Noodle Soup. There are tons of shortcuts for chicken noodle soup, but this time … Pantry Pasta With Vegan Cream Sauce. Many vegan cream sauces rely on blended nuts or … See full list on bonappetit.com
2021 – Vegan Dinner Ideas | Delicious Vegetables | Bon Appétit
Posted: (3 days ago) Vegan Dinner Ideas | Delicious Vegetables | Bon Appétit. Looking for vegan dinner inspiration? Look no further! Find a series of easy recipes for tonight's dinner by browsing our website. egan recipes for breakfast, lunch and dinner as well as delicious vegan cakes and desserts.
210 Bon Appétit Vegan ideas | vegan recipes, recipes, food
Posted: (7 days ago) Delicious Vegan recipes from around the world. Roasted Cabbage Wedges with Lemon Garlic Butter: an easy, healthy side dish you can serve for a low carb dinner. Simply use fresh green cabbage, garlic, lemon and butter.
10 Best Vegan Recipes. No Tofu! — Maple Main
Posted: (4 days ago) Apr 29, 2020 · Pantry Pasta with Vegan Cream Sauce by Bon Appetit. Thanks to Bon Appetit, we now all have a party trick pasta. This recipe is as simple as it gets, and large rigatoni type pasta gets coated and filled with a sauce that is essentially just smashed white bean and pasta water but …
Andy Makes the Most Flavorful Vegan Broth Ever | Bon .
Posted: (5 days ago) Pour that bone broth down the drain! But don’t, actually, that’s wasteful. Just phase it out with this amazing vegan broth recipe by Andy Baraghani! Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the …
Chrissy Makes Vegan Meatballs | From the Home Kitchen .
Posted: (7 days ago) May 22, 2021 · This recipe was actually inspired by Chris Morocco’s (non-vegan) meatball recipe. Instead of using beef, Chrissy uses lentils as the mainframe of the meatball, mixed with oat milk-soaked bread. The oat milk adds a little more fat content to the recipe, giving the meatballs a much fuller taste.
48 Vegan Recipes ideas in 2021 | recipes, vegan recipes, food
Posted: (7 days ago) Jun 3, 2021 - No meat, no eggs, no milk, noooo problem. See more ideas about recipes, vegan recipes, food.
Top Sites About bon appetit best vegan recipes
Posted: (8 days ago) Vegan Baking Tips for Substituting . - Bon Appetit. Posted: (6 days ago) Choose a recipe carefully. This is the most important part. If a recipe calls for 8 … Embrace the different! After choosing a recipe carefully, this is the second most … Replace your eggs. To best understand how to replace an egg, isolate what it’s … Choose your fat.
Bon Appétit Hires First Vegan Chef Chrissy Tracey To Bring .
Posted: (5 days ago) Jan 08, 2021 · Culinary publication Bon Appétit has recently hired its first vegan chef, Chrissy Tracey to be a part of the Bon Appétit Test Kitchen, the famed publication’s popular online channel featuring instructional recipe videos, which in 2020 came under fire for its lack of onscreen and chef talent diversity.. Take a look at the recent Bon Appétit digital pages and you will find a fresh and plant .
20 of the Most Delicious Vegan Recipes We Know | Kitchn
Posted: (7 days ago) Jun 07, 2016 · 4. Green Pea and Chickpea Falafel. Falafel is one of those amazing vegan main dishes that doesn’t feel like you’re missing out on anything. (Image credit: Maria Siriano) 5. Vegan Stir-Fried Garlic Tofu and Eggplant. If you’re going to go vegan, it’s important to master the art of the stir-fry.
15 Best Vegan Cookbooks For Beginners With The Easiest .
Posted: (9 days ago) Forks Over Knives―The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the … The Plant Based Diet for Beginners: 75 Delicious, Healthy Whole Food Recipes. "The Plant-Based … Vegan for Everybody: Foolproof Plant-Based Recipes for Breakfast, Lunch, Dinner, and In … The Plant-Based Diet for Beginners: The Health Benefits of Eating a Plant-Based Diet. "The Plant … Plant Over Processed: 75 Simple & Delicious Plant-Based Recipes for Nourishing Your Body and … The Complete Plant-Based Cookbook: 500 Inspired, Flexible Recipes for Eating Well Without Meat. … Love Real Food: More Than 100 Feel-Good Vegetarian Favorites to Delight the Senses and … The Homemade Vegan Pantry: The Art of Making Your Own Staples. "The Homemade Vegan … Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed. Considered one of … Vegetable Kingdom: The Abundant World of Vegan Recipes. With numerous accolades from … See full list on ibtimes.com
Lemon-Pistachio Loaf recipe | Epicurious.com
Posted: (6 days ago) Oct 01, 2019 · Preparation. Place a rack in middle of oven preheat to 325°F. Grease a 9x5" loaf pan with vegetable oil, then line with parchment paper, leaving overhang on …
Good Vegan Dinner Recipes | Vegan Recipes
Posted: (7 days ago) May 21, 2021 · 35 Easy Vegan Dinner Recipes For Weeknights Vegan Heaven. Creamy Vegan Cauliflower Soup. 5 Quick Vegan Recipes That Aren T Just Salads. 46 Healthy Vegetarian Dinner Recipes Best Vegetarian Meal. 35 Easy Vegan Dinner Recipes For Weeknights Vegan Heaven. 15 Easy Vegan Dinner Recipes Gimme Some Oven. Easy Vegetarian Chili Recipe.
Vegan Garlic Mashed Potatoes recipe | Epicurious.com
Posted: (3 days ago) Feb 01, 2000 · Thinly slice 2 garlic cloves. Heat 1 tablespoon oil in heavy small skillet over low heat. Add sliced garlic and sauté until tender, about 10 minutes.
Carla Makes Banana Bread | From the Test Kitchen | Bon .
Posted: (3 days ago) Join Carla Music in the Bon Appétit Test Kitchen as she makes BA's best banana bread. Here at BA everybody has their favorite banana bread recipe. We made ev.
Bon Appétit’s vegan host Chrissy . - The Vegan Review
Posted: (8 days ago) Dec 28, 2020 · Chrissy Tracey, Bon Appétit’s first vegan chef, on the magazine’s racism controversy, cooking without measurements and food media’s biggest issue. I t was an Instagram comment that landed Chrissy Tracey the Bon Appétit gig. In May, when virtually every company was conducting a racial audit on the back of the Black Lives Matter protests .
How to Make the Best Vegan Pesto - MSN
Posted: (7 days ago) May 02, 2021 · As for the rest of her pesto recipe, Chaplin likes to keep it classic after subbing in the miso for Parmesan, she sticks to the traditional combination of basil, lemon, garlic, and pine nuts.
Bon Appétit - YouTube
Posted: (8 days ago) Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes .
Best of bon appetit recipes - CookEatShare
Posted: (8 days ago) Trusted Results with Best of bon appetit recipes. Tequila-Glazed Chicken with JalapeÃ±o Bon AppÃ©tit, August 2007 . Spiced Pumpkin Cheesecake with Caramel-Bourbon Sauce Bon AppÃ©tit, November 2005 . Find the recipe for Baja's Best Pinto Beans and other bean recipes at Epicurious.com. Recipe Of The Day. share.
280 Bon Appétit ideas in 2021 | recipes, food, cooking recipes
Posted: (8 days ago) May 6, 2021 - snacks and supplies. See more ideas about recipes, food, cooking recipes.
The Best Vegan Breakfast Sandwich recipe | Epicurious.com
Posted: (5 days ago) Mar 01, 2018 · 87 Best Vegan Recipes: Dinners, Desserts, and More for a Plant-Based Diet 41 Tasty Tofu Recipes for Soups, Dips, Salads, Desserts, and More 31 Dinner Recipes …
55 Bon Appetit ideas in 2021 | bon appetit, food, recipes
Posted: (4 days ago) May 15, 2021 - Explore Dawn Dale's board "Bon Appetit" on Pinterest. See more ideas about bon appetit, food, recipes.
Bon Appétit Test Kitchen's first vegan chef is a 26-year .
Posted: (9 days ago) Jan 17, 2021 · Chrissy Tracey, 26, is the first vegan chef to become a cast member in the Bon Appétit Test Kitchen, an online channel of the food magazine’s popular instructional recipe videos. Her parents .
The best cookie recipe | TASTY VS. BON APPETIT - YouTube
Posted: (9 days ago) Jul 19, 2020 · i compared chris morocco's chocolate chip cookie recipe and tasty's chocolate chip cookie recipe to find THE BEST CHOCOLATE CHIP COOKIE out there . watch part 1 here: https://youtu.be .
How To Make the Best Vegan Pesto | Kitchn
Posted: (7 days ago) Jun 23, 2020 · Arrange a rack in the middle of the oven and heat the oven to 350ºF. Place 1/2 cup raw pine nuts or walnuts on a rimmed baking sheet. Toast in the oven, tossing halfway through, until golden brown, 5 to 7 minutes total. Transfer to a food processor fitted with the blade attachment and let cool. Pick the basil leaves.
180 Pasta Recipes ideas in 2021 | pasta recipes, recipes .
Posted: (8 days ago) Apr 1, 2021 - Sorry, Mr. Atkins. We encourage you to embrace these carbs. See more ideas about pasta recipes, recipes, pasta.
Best Vegan Biscuit Recipe | Minimalist Baker Recipes
Posted: (5 days ago) Instructions. Preheat oven to 450 degrees F (232 C), and add lemon juice to almond milk to make “vegan buttermilk.”. Set aside. In a large mixing bowl, whisk together dry ingredients. Add cold butter and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand.
440 Bon Appetit ideas | food, recipes, bon appetit
Posted: (7 days ago) Sep 5, 2020 - Explore Damaris Hay's board "Bon Appetit" on Pinterest. See more ideas about food, recipes, bon appetit.
Chocolate-Avocado Pudding recipe | Epicurious.com
Posted: (9 days ago) Mar 01, 2016 · Scoop avocado flesh into a blender and scrape in vanilla bean seeds reserve pod for another use. Add cocoa powder, maple syrup, agave nectar, orange …
Cheesecake recipe(s) from old Bon Appetit - Home Cooking .
Posted: (5 days ago) Jun 15, 2012 · They were in an old Bon Appetit issue. Not sure exactly when but probably early 2000's. The section was on recipes from famous restraunts around the country. It was about 3-5 pages long. I would like all of them if someone has the pages. However, the one I really HAVE to HAVE is the chocolate one. It was VERY dense and took a while to make.
Vegetable Chili recipe | Epicurious.com
Posted: (4 days ago) Preparation. Heat oil in heavy large pot over medium-high heat. Add onion and garlic sauté 5 minutes. Add tomatoes with juices, green chilies, chili powder, cumin and …
680 Vegan recipes ideas in 2021 | recipes, vegan recipes .
Posted: (4 days ago) May 22, 2021 - Fresh and healthy vegan recipes! Find meat-free, dairy-free, egg-free meals here. See more ideas about recipes, vegan recipes, healthy.
Bon Appétit Recipes | Punchfork
Posted: (5 days ago) Polenta with Roasted Mushrooms and Thyme, Basic Bulgogi, Brown Butter and Toffee Chocolate Chip Cookies and 4,462+ more top-rated recipes from Bon Appétit.
Vegetarian Black Bean Chili recipe | Epicurious.com
Posted: (9 days ago) Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and …
Best Vegetables For Christmas Dinner - 67 Christmas Side .
Posted: (8 days ago) Find recipes for biscuits or corn bread, rice, ham, turkey, prime rib, mashed or roasted potatoes, vegetable dishes, cakes, pies, and more. Check out our vegetarian christmas dinner ideas to feed hungry veggies over the festive period, or try our vegetarian dinner party recipes here. Get our best christmas side dish recipes right here.
Bon Appetit at Best Buy Corporate Campus - Home | Facebook
Posted: (9 days ago) Bon Appetit at Best Buy Corporate Campus, Minneapolis, MN. 1,622 likes · 1 talking about this · 343 were here. Food service for a sustainable future.
Bon Appétit - Home | Facebook
Posted: (4 days ago) Bon Appétit. 121 likes. Join me in a journey celebrating all that is good in food and wine. Sharing your best tried and tested restaurants & recipes
- Preheat the broiler to high.
- Make sure the crackers have had time to cool before assembling the nachos.
- Arrange the crackers in a square (3 rows of 3, as pictured) in the middle of a parchment-lined baking sheet.
- Sprinkle the grated cheese over the crackers, distributing evenly.
- Place the crackers and cheese under the broiler just until the cheese melts, 3-4 minutes (check after 2 minutes).
- Serve immediately, or top the cheesy crackers with the toppings of your choice and then serve.
If You're Tired of Breakfast Tacos, You're Tired of Life. November 14, 2014 1:17 PM Subscribe
Part of the reason I'm so obsessed with them is that I've been cutting out the major sources of animal fat in my cooking lately (I'm not vegetarian, I eat whatever the hell I want at parties and restaurants, but I don't bring home pounds of butter and cheese on a weekly basis anymore). It turns out a taco with black beans, poblano rajas, green onions, and chipotle sauce is just as flavorful and filling as one with eggs scrambled with chorizo and topped with cotija!
Feel free to post meat and cheese ideas, but if you post a recipe for a salsa, or tell me your regular order from Rancho Gordo, or your favorite chile to make rajas from, please know I'm putting a mental gold star next to your answer and wishing we could cook breakfast together.
I live literally across the street from a mercado/carniceria and I'm a Mexican-American who has been receiving family cooking lessons since I was eye-level with a stove, if that expands your suggestions at all. I am aware that breakfast tacos are mostly a Tex-Mex thing but they are still delicious.
I like those jarred cactus strips in tacos. Those plus avocado plus chipotles in adobo would prob be fantastic.
If I were you, I'd grow a cilantro plant and snip a few leaves off in the morning, too.
posted by showbiz_liz at 1:31 PM on November 14, 2014 [3 favorites]
It's a simple salsa, but it's in my house more often than not.
1 onion - diced
2 tomatoes - diced
1 jalapeno - minced
2 garlic cloves - minced
1/2 'package' of cilantro - diced/minced
1 lime - squeezed
1 - 2 tsp salt
(optional) 1/2 green pepper diced
ideally let sit in fridge for a couple of hours to before eating (lets the flavors soak in).
For the most part all of the ingredient proportions are to taste you might want more tomato, you might want less/more salt, etc, etc. I'm honing this all the time to the households preferences.
If you want it less hot, take the seeds out of the jalapenos (oh, and wash your hands immediately after cutting that).
I use that for salsa omelets all the time (+ some sharp cheddar), but it's a great fresh salsa for all uses.
Oh, and learning to properly cut an onion made my life a better one.
posted by el io at 1:33 PM on November 14, 2014 [4 favorites]
Potato and kale is good. Sweet potato and kale is amazing. With or without a tiny bit of soyrizo.
A white bean mash or puree makes a good sticky base for stuff that may be dry enough to escape, in lieu of eggs or cheese.
posted by Lyn Never at 1:43 PM on November 14, 2014 [3 favorites]
I don't eat eggs (am weird), so when I have breakfast tacos or burritos OUT, I ask them to sub fried potatotes for the eggs, and lemme tell ya it's AWESOME. I cook a recipe at home from the Homesick Texan cookbook, that goes like this:
2 tablespoons canola oil/bacon grease
2 pounds Russet potatoes, peeled and cut into 1/4-inch cubes
1/2 teaspoon kosher salt, plus more to taste
1/4 medium yellow onion, diced
1 jalapeno chile, seeds and stems removed, diced
4 cloves garlic, minced
1/2 cup crushed canned tomatoes, drained
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
2 teaspoons white vinegar
1/4 cup chopped cilantro
Black pepper, to taste
Optional: About 1/2 pound chorizo, fried
3-4 eggs, scrambled
In a large skillet, preferably a cast-iron skillet, heat the oil on medium-low heat. When warm, add the potatoes and 1/2 teaspoon kosher salt, and while stirring occasionally, cook uncovered for 10 minutes.
Stir in the onions and cook for 2 more minutes then stir in the jalapeno, garlic, tomatoes, cumin, and smoked paprika. Cook for 30 more seconds and then turn the heat to low and cook covered for 15 minutes.
Remove the cover and stir, scraping up any potatoes that may be stuck to the bottom. Cook uncovered for 10 minutes or until the potatoes are your preferred texture. Stir in the vinegar and the chopped cilantro, add pepper, taste and adjust seasonings.
Optional: Fry 1/2 pound chorizo in a skillet and scramble 3-4 eggs. Top the potatoes first with the chorizo and then with the eggs. Garnish and serve as a breakfast skillet.
The vinegar is an important step here, and I often put a big blob of chopped up chipotle in adobo instead of (or with) the jalepeno - these are AMAZING in tacos. Here's another potato recipe of hers that I'd eat in a tortilla in a heartbeat, and then fall asleep from the carbs for a couple hours - Hatch Chile Potato Casserole
posted by ersatzkat at 1:56 PM on November 14, 2014 [5 favorites]
Best answer: 15-minute fire-roasted tomato salsa
4 tomatoes, quartered and seeded + 1 jalapeno, halved and seeded + 1/2 onion + 1 or 2 cloves garlic, peeled
Toss everything with a bit of olive oil, dump the tomatoes, jalapeno, and onion onto a baking sheet, flip all the pieces over so everything is cut side down, and stick it under your broiler for
6-8 minutes or until everything is a bit charred on top. Pull out the pan, add the garlic, and stick the pan back under the broiler for another minute or two. Dump everything into a bowl and blend it with a stick blender. Add lime juice, cilantro, salt and pepper to taste. Nom.
red sauce for everything
2 15-ounce cans fire-roasted diced tomatoes + 3 to 5 dried chiles (a combination of anchos, guajillos, and New Mexico I usually toss a chipotle in there for good measure as well) or 2 chipotles in adobo + 1/2 onion, diced + 3 cloves garlic, minced + 1 tsp cumin + 1/2 c vegetable broth
If you're using dried chiles, remove the stems and seeds and tear them into pieces. Heat a medium-size pot over medium-high heat and toast the chiles until fragrant and puffy, anywhere from 30 seconds to 2 minutes. Dump the toasted chiles into a bowl, add hot or boiling water to cover, put a plate on top to trap the steam inside, and set the bowl off to the side. Heat up some vegetable oil in the pot and add the diced onion, fry for 5 or 6 minutes. Add the garlic and cumin, fry for another minute. Deglaze the pan with the diced tomatoes (and chipotles in adobo, if you opted for those), bring to a boil, and reduce the heat to low to maintain a simmer. Drain the water off of the soaking chiles, reserving
1/2 cup of the soaking liquid. Add the chiles to the tomato mixture in the pot and blend everything with a stick blender, adding splashes of soaking liquid and/or vegetable broth to thin the sauce as needed. Simmer for at least 30 minutes, salt to taste, pour all over all of your food.
One of my favorite things to eat in a breakfast taco (especially with black or Rio Zape beans, zomg) is chipotle butternut squash.
posted by divined by radio at 2:05 PM on November 14, 2014 [13 favorites]
These are breakfast nachos but make all of that and put them in tacos instead (that's even recommended!).
I don't know how you feel about tofu in general, but tofu scramble is an excellent addition to things like this -- bulks up the protein and is tasty.
posted by darksong at 2:14 PM on November 14, 2014
Nopales came to mind, perhaps with a tomatillo sauce. In CORN tortillas, or better yet, breakfast tamales!
Tomatoes, guacamole, black olives, diced potatoes in a mole sauce.
Black beans, diced avocado, tomatoes, corn in salsa fresca.
posted by Ruthless Bunny at 2:24 PM on November 14, 2014 [1 favorite]
Easiest Salsa - canned tomatoes in blender with whatever other salsa ingredients, blend to desired consistency, done. Simple ingredients are delicious - handful cilantro and adobe sauce/jalapeno from a can is my favorite for fast salsa. I'm not saying there aren't better salsas but this is fastest and a lot of reward for a little effort.
Less Easy Hot Sauce - this Rick Bayless recipe takes a taco to another level.
novelgazer - open the can of adobo sauce with chipotle pepper and puree contents in blender, place in freezer bag, freeze flat, break off piece from freezer as needed, no unwanted chunks or seeds.
posted by RoadScholar at 2:31 PM on November 14, 2014 [6 favorites]
I highly recommend looking at the menus of Austin's finest breakfast taco joints and just copying their recipes.
posted by lunalaguna at 3:30 PM on November 14, 2014 [1 favorite]
Oh! Here's a link to Border Grill's Trio of Salsas (Chipotle, Tomatillo, and Roasted Arbol.) They're all great but the Chipotle is my favorite salsa ever -- I buy it fresh from the restaurant once in a while and pour it on everything until it's gone.
While you're at it, you might as well make the Skillet Chilaquiles on the same page and throw it in a taco!
posted by Room 641-A at 4:54 PM on November 14, 2014
it's a very creamy mashed potato with a ton of milk/cream and serrano or jalapeno mixed in. the babyfood consistency is actually divine. I have never been able to successfully replicate it at home but I think the key must be boiling then mashing the potatoes with the right amount of added liquid and the chiles without letting them turn gummy.
I swear I have no affiliation with Border Grill (I wish I did!) but it sounds a lot like their Potato Rajas Tacos, just mashed. It's actually the first recipe I thought of but changed my mind because of all the cream and cheese.
posted by Room 641-A at 7:35 PM on November 14, 2014
Just popping in to say bacon, refried bean and pickled jalapeño, preferably from la canaria on Airport.
At home we do a lot of nopales and kale, steamed with the picking juice of a jar of jalapeños.
posted by CharlesV42 at 9:48 PM on November 14, 2014 [1 favorite]
It used to be you could get Jackfruit Carnitas at a restaurant here called Pure Luck, but they went out of business despite having the most delicious vegetarian food. They are fantastic.
The Oaxacan cheese called Quesillo is this mildly tangy and fragrant white cheese that is stringy and will melt. Pair it with refried black or pinto beans and avocado.
And put this on everything:
14.5oz can of tomatoes
1 clove garlic
1 tsp salt
4-? chile tepins*
1 tsp dried Mexican oregano
Blend ingredients well.
* I've seen them two ways: whole dried and ground fine. The ground chile tepins are like freakin' pepper spray, be careful. The pea-sized, bright red whole and dried version is not any less hot, but it's not so easily airborne. I put 8 whole ones in the blender.
posted by carsonb at 9:48 PM on November 14, 2014 [1 favorite]
Best answer: Here's a tomatillo salsa I like to make:
8 tomatillos (about 12 ounces), (husked & rinsed)
3/4 teaspoon kosher salt
1/2 medium onion, coarsely chopped
3 cloves garlic, chopped
1/2 jalapeno (with seeds)
1/4 cup chopped fresh coriander/cilantro
Put the tomatillos in a medium saucepan and cover with water by about an inch. Bring to a boil, lower the heat, and simmer until tender, about 7 minutes.
In a blender, combine the onions, garlic, jalapeno, 3/4 teaspoon salt, and puree until smooth. Using a slotted spoon transfer the tomatillos to the blender, along with about 1/4-cup of the cooking liquid, puree until smooth. Add the coriander and blend briefly.
Swiss chard + potatoes makes a good filling:
1/2 pound Swiss chard (stems and leaves), rinsed
2 tablespoons vegetable oil, plus as needed
1 teaspoons kosher salt
6 ounces Yukon gold potatoes, cut into 1/2 inch dice
1/2 medium onion, chopped
2 teaspoons minced garlic
Fresh ground pepper
Strip the leaves from the stems of the Swiss chard, and chop the leaves and coarsely slice the stems and set aside.
In a large skillet over medium high heat, heat the 2 tablespoons oil. Add the potatoes and cook until golden brown and tender, about 8 minutes. Season with 1/4 teaspoon of the salt, and pepper, to taste. Remove from the pan with a slotted spoon, and drain on a paper towel-lined plate. Add the onions and garlic, and cook until translucent, about 4 minutes. Add the Swiss chard stems, cook until softened, about 4 minutes. Add the leaves, and remaining salt and pepper, cover, stirring occasionally, until the leaves are wilted, about 5 minutes more. Transfer the mixture to a strainer over a medium bowl, drain off any excess liquid.
(If you have a random bit of bacon on hand, toss it in with the potatoes while they cook)
posted by mikepop at 6:42 AM on November 17, 2014
Mushrooms, lentils*, onions, chipotle in adobo. Top with avocado, eat until you feel ill.
*I've also used tofu (ok), crumbled tempeh (also ok), seitan (great), and kale (besssst) instead.
posted by libraritarian at 4:07 PM on November 18, 2014
Thursday, March 14, 2013
A few weeks back I had the unique pleasure of leading a cooking class for children. It's one of my favorite things to do. I appreciate any chance to affect young people's perspective on eating, and they are such honest students. They always approach a class with a healthy dose of suspicion. "Will this really be worth my time and attention?" I so love when that question gets answered in the affirmative and they "click" in and decide to get involved.
So I wisely started with the class by making Brownies. Yes chocolate and sugar does tend to trend positive among the 10 year old set. The rest of the menu was:
Won Ton Soup
Oven "Fried" Chicken Fingers with Buttermilk Chive Sauce
Classic Macaroni and Cheese
Pretty kid friendly I thought, with lots of easy and fun kitchen skills to learn. And then I received an email from the hostess of the party. "One of the children is a vegetarian, can we make sure the soup is vegetarian?"
Well so much for my lingering doubts that children wouldn't eat the broccoli! I was naively surprised at this news and I felt every pound the meat and potatoes midwestern boy that I was raised to be. But why wouldn't I expect a vegetarian kid among the mix. I happily include vegetarian options at all my catered events, many of my friends are vegetarian and I'm always striving to make several of our own weekly meals vegetable based. Did I somehow imagine vegetarian parents cooking up rib steaks and lamb chops for their kinder folks? Sometimes Big Mary amazes himself with obtuseness.
And so, the results of my re-thinking are presented here. As is usually the case, when required to think outside the box, something newly delicious has presented itself. The challenge was to make vegetarian won ton soup that would please the meat eaters as much as the vegetarians. For the stock I turned to lots of roasted root vegetables, heightened by mushrooms for that satisfying umami base note and accented by spices used in Vietnamese Pho Soup (cinnamon, star anise, ginger and coriander). The dumplings also relied on mushrooms for a meaty texture, augmented by mashed tofu for consistency.
I am happy to report that the result received thumbs up, both diminutive and full grown, across the board. While the recipe for the broth takes some time, it's mostly non active time while the broth simmers. Feel free to make it a few days ahead, or weeks ahead and freeze it. The filling is pretty easily made by adults, and making won tons, of any style or flavor, is a great hands on, kid friendly activity.
Tuesday, July 23, 2013
Ki: Inspired Modern Japanese Cuisine at BCE Place
Thursday, September 4, 2014
Bloggiversary: Annalise's 5 Favorite Recipes from 5 Years
Today, this bloggy of ours turns 5 years old - we can scarcely believe it. In all of those five years, we've never celebrated the anniversary, but we figured 5 is a big deal. If our blog were a human, it could be starting kindergarten! All 3 of us will be posting to share our top 5 recipes over the next few days, a "Greatest Hits" collection, if you will.
While we know posts have been few and far between recently, we really love this blog, and searching through the archive for ALL-TIME FAVORITES (an impossible task) reminded me of why I'm personally so happy we have it. Looking through posts reminded me of some of my happiest memories with my sisters, as well as some of harder times we've faced together and the therapy that cooking provided. I also found myself (as our Mum would say) LOL-ing over the signature Parady cornball humor that is sprinkled throughout all of our posts. I remembered how K was so excited over her IMMERSION BLENDER that she demanded we caps-lock those words in all recipes, found this joke from Sarah that went sadly un-appreciated and laughed over my own early cooking college days.
Cooking is (clearly) a big deal to our family, and whether we are calling each other on the phone for a recipe reminder and throwing in a quick life update on the way or spending hours together baking way too many pies for a big holiday dinner, it keeps us close in moments big and small. This blog allows us to record that, along with being a virtual recipe box, so thank you for reading and allowing us to share our delicious memories with you.
Starting with the oldest sister first, here are my two favorite recipes by Sarah:
TOMATO SOUP YES MORE TOMATO SOUP
I would be remiss if I were to not choose a soup recipe from Sarah, and as the title of this recipe states, tomato soup recipes are her particular favorite. There are 47 soup recipes on this blog, and once when I wanted to make one for a sick roommate I called Sarah directly because I was too overwhelmed to choose. This is the one she directed me to and it certainly lived up to the caps-locked hype. I would declare it her favorite but fall is on its way and I would not be shocked if another tomato soup recipe appeared along with it. Making it reminds me of many such phone calls over the years to my sisters, who always have the right food answers.
Watermelon Feta Quinoa Salad
An alternate title for this blog could be "soupsandpieandquinoa.blogspot.com". While our tastes and preferences vary drastically, there are also strong similarities between the three of us, one being that our cooking/eating alternates between very healthy and very indulgent. We call it a "balanced" diet - a favorite lunch order for all three of us is sweet potato fries + salad. Here's a recipe that came out of a suggestion I made on an email thread where we all challenged each other to come up with something we all three would eat (initially Sarah said she hates watermelon, then she ended up being the one to post it, so ha!) and came to fruition during a summer cookout at Sarah's home. Triple-Parady-approved!
Maple Custard Cream Pie
Choosing a pie from Kate was essentially mandatory for me, as our joint love of pie has been a dominating theme on this blog and also in many happy memories together during our years in Phoenix. We are the sisters who once made 5 Thanksgiving pies for only 10 people. However, I will admit that there was a time where I *gasp* didn't have a deep love of pie. This was the pie that changed that, so of course it came from K. It's still a long-time favorite of mine, particularly for Christmas morning.
Roasted Corn and Tomato Risotto
Risottos are a specialty of K's, and they are partially responsible for me starting to eat vegetables a few years ago while I was still listed as the "finicky carnivore" in our blog description. Big sisters are excellent for tucking foods you are skeptical of into creamy, cheesy, flavorful rice so that eventually you will eat them on their own. I chose this one because we are just at the tail end of abundant corn and tomatoes, but you can't go wrong with any of the risottos she's shared.
Costan Rican Casado and Guanabana Batidos
As the youngest sister on this blog, my culinary skills are always lagging just a tad behind the others (and some of my more embarrassing cooking moments have been archived here). It's a point of pride and amusement for me, then, that I wrote our TWO MOST VIEWED POSTS of all time. Muahahaha. This is the second most-viewed, but I am actually proud of rather than embarrassed by this one. Going abroad was the best thing for my development as a cook, because I became the de facto cook for my roommates and was challenged by unusual ingredients. Upon return, I took it upon myself to recreate my favorite meal from Costa Rica, and the result is this post that has apparently become some sort of "expert" recipe for others who miss the light, fresh meals found there.
Bonus favorite by Mum:
French Onion Cream of Mushroom Soup
I couldn't resist including a guest post from our Mom in my list of favorite-ever posts. While I myself have never made this soup (the picky eater in me still can't stomach mushrooms), K captured our family perfectly in writing this post. I remember reading it and laughing so hard I fell off my bed and startled my roommate two rooms away. It deserved to be on here.
Look forward to hearing from K and S soon, and maybe take some time to glance through our archives yourself. Happy bloggiversary to us!