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🍽Dietitian. 👩🏼🍳Natural Gourmet Institute Culinary Graduate. 🌱Easy, cheap, delicious plantbased recipes🌱. Mom of three tempeh-loving girls.languages
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Jan 01 1970 GMT00:33
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🌱Basil Pesto Pasta Salad with Oven Roasted Chickpea Croutons and Red Onions.🌱Serves about 2. 💚I know it’s getting colder, but pasta salad is still making it to the table! Cozy soups are creeping in but I guess I’m still not ready to give up summer. Happy Sunday friends.
✅Recipe: ✅Cook 1/3 packet pasta (about 5 ounces) as per packet directions. Drain and run under room temperature water to cool. Set aside. ✅Drain and rinse 1/2 can chickpeas (about 7 ounces). Rub between paper towels to dry and remove skins. Transfer to a medium bowl with 2 teaspoons olive oil, a generous sprinkle of garlic powder, dried thyme, and salt. Roast at 425F for 10 to 15 minutes, until they start to get crispy. Broil for an additional 2 to 3 minutes until very crispy . (Be careful not to burn them.) Set aside to cool. ✅Pulse in a food processor until smooth: 1 large clove garlic (minced), 1/3 cup vegan mayonnaise, 2 teaspoons extra-virgin olive oil, 1 teaspoon tamari or soy sauce, 1/2 teaspoon maple syrup (or to taste), 1/2 teaspoon lemon juice or apple cider vinegar, 1/8 teaspoon lemon zest, 2 tablespoons water, 3 tablespoons nutritional yeast or vegan Parmesan, 1 handful fresh basil leaves (about 1 cup), 1/4 teaspoon garlic powder, 1/4 teaspoon black pepper. Add salt to taste. ✅Transfer mayo pesto to a medium bowl. Mix in desired amount of pasta. ✅Add roasted chickpeas croutons.✅Mix in diced red onion (and celery) to taste. Add a dash of paprika.
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Jan 01 1970 GMT00:33
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🌱Nooch Crusted Tofu🌱(Sorry to share this again 🙄. I just really didn’t like the photo! I also updated the recipe a tad.)🥬Get your B vitamins and some delicious cheesy&crispy tofu all in one simple recipe. Adding nutritional yeast to your breading is a game changer. 🥬
✅Crusted Tofu Recipe: Cut 1-14oz block extra-firm tofu (pressed) into triangles (sides about 1-1/2 inches, 1/4 inch-thick). ✅Add 1-1/2 cups veggie broth to a rimmed baking tray (9x13), or a rimmed dish. ✅Place tofu triangles in the broth in a single layer. ✅Marinate for 3 minutes before flipping them over. Marinate for 3 minutes more on the other side. ✅In a small bowl, mix 2/3 cup tapioca flour or cornstarch, 4 tablespoons nutritional yeast, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper, and 1-1/2 teaspoons salt. Transfer the tapioca flour mixture to a small rimmed dish or baking sheet. ✅In a large non-stick skillet, add enough oil to reach about halfway up the sides of the rectangles. Heat a little oil over medium-high heat in a large non-stick skillet. ✅Remove the tofu from the broth, brushing off any excess liquid. ✅Coat the tofu in the tapioca flour mixture until fully coated, shaking off any excess flour. Tofu should have a dry layer of flour on each side. ✅Sear the tofu for about 3 minutes each side, or until golden brown on both sides. (You may need to sear the tofu in batches so as not to overcrowd the skillet.)✅Serve immediately while crispy.
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Jan 01 1970 GMT00:33
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🌱Smokey Lentil Pasta Soup🌱Perfect comfort food with a spicy kick. For less spice, reduce the cayenne. I love spice...keeps me warm🔥. Hope you’ve had a restful weekend friends.
✅Recipe: Heat 1 tablespoon olive oil or some veggie broth in a large saucepan over medium heat. ✅Cook 1 diced white onion until translucent, about 5 minutes. ✅Add 3 minced cloves garlic, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 3/4 teaspoon dried cilantro, 1/2 teaspoon dried thyme, and 1/2 teaspoon chipotle. Cook one minute more. ✅Add 2 cups rinsed brown or green lentils and cook for 3 minutes, stirring. ✅Add 4 cups veggie broth and bring to a boil. ✅Reduce the heat and simmer for or about 15 minutes, or until the lentils are tender. Add more broth as needed.✅Stir in desired amount of cooked pasta and more veggie broth to taste. ✅Season with salt and black pepper.
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Jan 01 1970 GMT00:33
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🌱Butternut Squash Thai Red Curry with Cauliflower 🌱This easy curry can be made with frozen or fresh butternut squash. I made it with frozen. If using fresh butternut squash, add the coconut milk at the same time as the veggie broth and simmer covered until the squash is cooked before blending.😋
✅Recipe: Heat 1 tablespoon oil or some veggie broth in a medium saucepan over medium heat. ✅Cook 1 small diced onion (about 1 cup) until golden, about 5 minutes. ✅Add 3 minced cloves garlic, and 1 tablespoon grated ginger. Cook for 1 minute more. ✅Add 2 tablespoons Thai red curry paste (Thai Kitchen), 1 teaspoon curry powder, and 2-1/2 cups (10oz bag ) frozen cubed butternut squash. Cook for 3 minutes while stirring. ✅Add 3/4 cup vegetable broth and stir. Simmer covered for about 3 minutes, or until warmed through. ✅Optional: Transfer about half of the broth with half the squash to a blender and blend until smooth. Return to saucepan with remaining curry. ✅Add 1-14oz can full fat coconut milk, and 2-1/2 cups bite size cauliflower florets. ✅Simmer with the lid on for about 7 minutes, or until cauliflower is just tender. Add more broth as needed. (Add some chickpeas if desired.)✅ Remove from stove and add 2 teaspoons coconut aminos, 1-1/2 teaspoons maple syrup, and 2 teaspoons fresh lime juice. ✅Adjust salt, lime juice, maple syrup and coconut aminos to taste.
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Jan 01 1970 GMT00:33
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🌱Roasted Chickpeas & Brussels in Stir-fry Sauce (option for oil-free)🌱Woke my 12 year old at 5.55am to come watch the sunrise with me this morning. I keep forgetting to check what time sunrise actually is so we ended up waiting quite a bit in the rain. In my opinion, it was a great bonding experience...though being a preteen, I’m not sure she’d agree!🙄. Happy Monday.💚
✅Recipe: ✅Preheat oven to 425F. ✅Cut Brussels sprouts into halves. Transfer 2-1/2 cups halved Brussels sprouts to a bowl and toss with 2 teaspoons sesame oil (optional), 1 teaspoon mirin, and 2 teaspoons tamari/soy sauce. ✅Drain and rinse 1-14oz can chickpeas. Transfer the chickpeas to a bowl and toss with 2 teaspoons sesame oil (optional), 1 teaspoon mirin, and 2 teaspoons tamari/soy sauce. ✅Transfer the Brussels sprouts and chickpeas to two separate baking sheets. Roast until crispy, about 20 minutes, tossing halfway. ✅For extra crispy, broil for 2 minutes after roasting. ✅Make stir-fry sauce: ✅In a medium bowl, whisk: 1/2 cup low-sodium tamari or soy sauce, 1/4 cup water, 2 tbsp maple syrup, 3 tsp chili garlic sauce, 2 tsp rice wine vinegar, 4 tsp cornstarch. ✅In a large non-stick skillet, sauté 4 minced garlic cloves + 1 tbsp minced ginger for 30 seconds. ✅Add the sauce, chickpeas, and Brussels and mix everything together. ✅Cook over low heat until sauce is thickened and warmed through.
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Jan 01 1970 GMT00:33
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🌱Creamy Black Beans, Garlicky Kale, and Plantains🌱For me, this is just the most comforting combo. Growing up in Jamaica🇯🇲 , plantains were a staple at our table. I even eat them without cooking sometimes. That’s how much I love them😂. Happy Friday...☕️💚
✅Heat 1 tbsp olive oil or some veggie broth in a medium saucepan over medium heat. ✅Cook 1 diced onion until translucent, about 5 minutes. ✅Add 3 minced garlic cloves and cook 30 seconds more. ✅Add 1 tsp paprika, 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp garlic powder and cook 30 seconds. ✅Add 1-1/2 tbsp tomato paste and cook 1 minute more. ✅Stir in 1 cup tomato sauce and simmer for 3 minutes. ✅Transfer one half of the sauce to a blender and blend with either 1/4 cup coconut milk (full fat from 1-14oz can) or 1/4 cup veggie broth until smooth. ✅Return to saucepan with remaining sauce and add 1-15oz can black beans (drained, and rinsed). ✅Add desired amount of veggie broth or coconut milk and continue cooking until warmed through, mashing some of the beans with a potato masher while cooking to thicken the sauce. ✅Add salt and black pepper to taste.
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Jan 01 1970 GMT00:33
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🌱Lemon Tahini Chickpea & Broccoli🌱
✅Recipe: ✅Blend or whisk the lemon tahini dressing until fully incorporated: 1/2 cup tahini, 1/2 cup warm water, 2 grated garlic cloves (microplane), 1/4 cup fresh lemon juice, 1/2 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1 teaspoon maple syrup (or to taste), 1-1/2 teaspoons sriracha, and 3/4 teaspoon salt (or to taste). Set aside. ✅Cut 1 small head broccoli into bite size florets (2 cups). ✅Transfer the broccoli florets to a large skillet with 1/2 cup veggie broth. Cook over medium heat until broth comes to a gentle boil. Reduce the heat and simmer with the lid on until the florets are tender, about 6 minutes. (Stir the florets after 3 minutes and add more broth as needed.) ✅Remove the lid. Add 1 cup cooked chickpeas to the skillet and mix. Cook for 1 to 2 minutes, until the chickpeas are warmed through. ✅ Add desired amount of lemon tahini dressing and stir to incorporate. Heat until dressing starts to thicken and is absorbed by the broccoli and chickpeas.
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Jan 01 1970 GMT00:33
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🌱Crispy Cauliflower Steaks with Avocado Pea Pesto Pasta (Serves about 3)🌱 With oil-free option. 🌱With the IG word count limit, I never get to catch up with you guys anymore! My recipes are too long😂. Happy Saturday friends.💚
✅Recipe: ✅Preheat oven to 425F. ✅Remove outer leaves from 1 large cauliflower. Trim stem, leaving cauliflower intact. ✅Slice cauliflower head through the middle. ✅Slice 3/4 -inch steaks through one half. Repeat for other side. You should get 3 to 4 steaks. ✅Rub both sides of steaks with generous sprinkle of salt, black pepper, garlic powder, and smoked paprika. Set aside.✅In a medium bowl: mix 3/4 cups flour, 1-1/2 tbsp cornstarch, 1 teaspoon garlic powder, 1 tsp smoked paprika, 3/4 teaspoon onion powder, 1/2 teaspoon fine grind black pepper, 1 teaspoons salt (or to taste). Transfer to a rimmed baking sheet.✅In a small bowl, add 3/4 cup non-dairy milk. ✅Brush cauliflower steaks generously with the milk. Use spoon to get into cracks.✅Dip into flour mixture until fully coated on both sides, using a spoon to place flour into cracks. Shake to remove excess. (✅You can choose to pan-sear the cauliflower steaks before roasting. Heat oil in non-stick skillet and cook 3 to 4 minutes on each side until browned. Or roast the cauliflower without searing.)✅ Place steaks on large non-stick or lined baking sheet. Transfer the coated or pan-seared steaks to the oven and bake for 15 minutes. ✅Remove from oven and flip. Brush both sides of non-seared steaks only with some of the remaining milk until no white floured parts remain. ✅Roast for about 10 minutes more, or until cauliflower is fork tender. (Brush with more milk as needed.)✅Broil the cauliflower for 2 to 3 minutes until browned and crispy. (Use any remaining flour mixture to coat remaining florets.)
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Jan 01 1970 GMT00:33
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🌱Creamy red lentil pasta🌱 Protein-rich, comforting, and sooo delicious. If you don’t like pasta (is that even a thing???), serve with grain of choice. Oh, and did I mention how quick and easy this dish is to make? It really is! (Oil-free option.)
✅Recipe: Serves about 3. ✅Cook 1/2 packet pasta (about 8 ounces). Set aside. ✅Heat 2 teaspoons oil, or 2 tbsp veggie broth, in a large sauté pan over medium-high heat. ✅Cook 1 large shallot until translucent and fragrant, 3 to 4 minutes. ✅Add 1 cup (washed) red lentils, and 3 cups veggie broth. Bring to a gentle boil. Reduce the heat and simmer, covered, for about 10 minutes, or until the lentils are cooked. (Stir every few minutes, adding more broth if needed.) ✅Remove the saucepan from the heat. Stir in 1 cup tomato sauce, 1-1/2 tablespoons tamari or soy sauce, 1 teaspoon apple cider vinegar or fresh lime juice, 1 teaspoon sriracha, and 3/4 teaspoon maple syrup. ✅Return to burner and cook for 2 to 3 minutes, until warmed through. ✅Add 1-14oz can full fat coconut milk and stir. ✅Cook for 3 to 5 minutes, until warmed through, mashing some of the lentils with a spatula to thicken the sauce.✅Add salt to taste. ✅Stir in desired amount of cooked pasta.
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Jan 01 1970 GMT00:33
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🌱Tofu + Broccoli in a delicious Stir-Fry Sauce🌱 (Oil-free option.) 😋This oil-free, homemade stir-fry sauce pairs perfectly with veggies, tempeh, and even chickpeas.
✅Recipe: ✅Press 1-14oz block extra-firm tofu. Cut the tofu into thin triangles, or into 3/4-inch cubes.✅In a small bowl, mix 1 tablespoon cornstarch + 1 teaspoon garlic powder + 1/4 teaspoon salt. ✅Transfer the tofu to a reusable container or Ziploc. ✅OPTIONAL: Add 2 teaspoons sesame oil and gently toss the tofu until coated in the oil before adding the cornstarch.✅Add the cornstarch mixture to the bag. Seal the bag and toss the tofu until evenly coated in the cornstarch. ✅Transfer tofu to a large non-stick sheet. Bake at 400F until just crispy, about 15 minutes, flipping halfway. ✅Make stir-fry sauce: ✅In a medium bowl, whisk: 1/2 cup tamari or soy sauce, 1-1/2 teaspoons garlic chili sauce, 1/4 cup rice vinegar, 2 tablespoons plus 2 teaspoons maple syrup, 2 teaspoons mirin, 1-1/2 teaspoons sriracha. Set aside. ✅Make cornstarch slurry: In a small bowl, mix 2 teaspoons cornstarch in 1 tablespoon + 1 teaspoon water until dissolved. Set aside. ✅Heat 1 tablespoon oil or veggie broth in a large wok or non-stick skillet over medium-high heat until shimmering. ✅Sauté 3 cups bite-size broccoli florets for about 4 minutes, or until browned around the edges. ✅Push broccoli to the edges of the pan and add 1 teaspoon more oil or veggie broth to the middle of the pan. ✅Sauté 4 minced garlic cloves + 2 tsp minced ginger for 30 seconds. ✅Add the sauce and mix everything together. ✅Add the cornstarch slurry and mix well. ✅Add desired amount of baked tofu and continue cooking while gently mixing to incorporate. Cook for 1 to 2 minutes more, until sauce thickens. ✅Serve with rice or mix in noodles.
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Jan 01 1970 GMT00:33
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🌱Black Beans & Veggies in Tahini Tomato Sauce (oil-free option)🌱 This is such an easy dish to make. It’s a great way to use up your veggies. You can substitute with whatever veggies you have in your fridge. A cozy meal as we head into a Fall. I’m freezing today! I wish I had leftovers but we finished it all last night. Sending 💚. Hope everyone is doing well.
✅Recipe: Heat 1 tbsp olive oil or broth in a large saucepan. ✅Cook 1/2 large onion (diced), 3 minced garlic cloves, and 2 large carrots (cut into 1/2 -inch rounds), until the onions are translucent, about 5 minutes. ✅Add 1 cup bite-size broccoli florets, 1 small roughly chopped red bell pepper, 1-1/2 teaspoons chili powder, 1-1/2 teaspoon dried oregano, 1-1/2 teaspoon smoked paprika, and 3/4 teaspoon garlic powder. Cook for 1 minute. ✅ Add 2 tbsp tomato paste and mix well. Cook for 1 minute more. ✅Add 2-15oz cans black beans (drained), 1-15oz can diced tomatoes, 2 cups veggie broth and bring to a boil. Reduce the heat and simmer until carrots are just tender. ✅Add 1-1/2 cups finely chopped kale, 1 tablespoon coconut aminos or tamari, and 1 tablespoon tahini. Stir to combine and cook for about 1 more minute, or until the kale just starts to wilt. ✅Add salt and freshly ground black pepper to taste. ✅Serve with a grain of your choice.
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Jan 01 1970 GMT00:33
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🌱Roast Potato, Brussels & Chickpea Salad in Ranch Dressing🌱
✅Ranch Dressing: In a small bowl, make vegan buttermilk by mixing ¾ teaspoon apple cider vinegar with 1/4 cup non-dairy milk. Set aside. ✅In a medium bowl, whisk ¾ cup vegan mayonnaise, 1 large minced clove garlic, ¼ teaspoon lemon juice, ½ teaspoon onion powder, ½ teaspoon dried dill, 1/8 teaspoon paprika, 1/8 teaspoon ground mustard seed (optional), pinch of cayenne. ✅Mix in the vegan buttermilk and 2 tablespoons chopped fresh parsley. 🌱✅Potatoes: Peel 1 medium russet. Cut into 1-inch pieces. Place in saucepan with enough cold water to cover plus 1/2 tsp salt. Simmer until just tender. Drain and return to hot saucepan for 30 seconds and shake to dry out and roughen the outsides. Place potato pieces onto large lined baking sheet. Roast at 400F for 15 minutes. Remove from oven. For oil-free, toss the potatoes and keep roasting. Otherwise, add enough olive oil to coat the potatoes. Toss with the oil and roast for about 15 minutes more, or until golden brown and crispy. Remove from oven and add generous sprinkle of salt. 🌱Brussels: Cut 8 large Brussels sprouts into halves. Toss the Brussels with either olive oil, or for oil-free with a generous amount of lemon juice to coat. Add paprika, garlic powder and salt. Place on baking sheet and roast at 400F for about 20 minutes, or until charred. (Toss after 10 minutes.) 🌱Drain 1-15oz can chickpeas and dry well between paper towels. Toss with garlic powder, paprika, salt, and olive oil (optional). Bake at 400F until crispy. 🌱Mix all ingredients. Add desired amount of dressing and serve.
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Sep 19 2020 GMT13:23
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🌱Crispy Cauliflower Steaks with Avocado Pea Pesto Pasta (Serves about 3)🌱 With oil-free option. 🌱With the IG word count limit, I never get to catch up with you guys anymore! My recipes are too long😂. Happy Saturday friends.💚
✅Recipe: ✅Preheat oven to 425F. ✅Remove outer leaves from 1 large cauliflower. Trim stem, leaving cauliflower intact. ✅Slice cauliflower head through the middle. ✅Slice 3/4 -inch steaks through one half. Repeat for other side. You should get 3 to 4 steaks. ✅Rub both sides of steaks with generous sprinkle of salt, black pepper, garlic powder, and smoked paprika. Set aside.✅In a medium bowl: mix 3/4 cups flour, 1-1/2 tbsp cornstarch, 1 teaspoon garlic powder, 1 tsp smoked paprika, 3/4 teaspoon onion powder, 1/2 teaspoon fine grind black pepper, 1 teaspoons salt (or to taste). Transfer to a rimmed baking sheet.✅In a small bowl, add 3/4 cup non-dairy milk. ✅Brush cauliflower steaks generously with the milk. Use spoon to get into cracks.✅Dip into flour mixture until fully coated on both sides, using a spoon to place flour into cracks. Shake to remove excess. (✅You can choose to pan-sear the cauliflower steaks before roasting. Heat oil in non-stick skillet and cook 3 to 4 minutes on each side until browned. Or roast the cauliflower without searing.)✅ Place steaks on large non-stick or lined baking sheet. Transfer the coated or pan-seared steaks to the oven and bake for 15 minutes. ✅Remove from oven and flip. Brush both sides of non-seared steaks only with some of the remaining milk until no white floured parts remain. ✅Roast for about 10 minutes more, or until cauliflower is fork tender. (Brush with more milk as needed.)✅Broil the cauliflower for 2 to 3 minutes until browned and crispy. (Use any remaining flour mixture to coat remaining florets.)
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analysis
This post got 144% more likes
compared to @cookingforpeanuts's average. It uses the average amount of hashtags
and its caption is 22% longer
20,083
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Sep 16 2020 GMT13:20
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🌱Creamy red lentil pasta🌱 Protein-rich, comforting, and sooo delicious. If you don’t like pasta (is that even a thing???), serve with grain of choice. Oh, and did I mention how quick and easy this dish is to make? It really is! (Oil-free option.)
✅Recipe: Serves about 3. ✅Cook 1/2 packet pasta (about 8 ounces). Set aside. ✅Heat 2 teaspoons oil, or 2 tbsp veggie broth, in a large sauté pan over medium-high heat. ✅Cook 1 large shallot until translucent and fragrant, 3 to 4 minutes. ✅Add 1 cup (washed) red lentils, and 3 cups veggie broth. Bring to a gentle boil. Reduce the heat and simmer, covered, for about 10 minutes, or until the lentils are cooked. (Stir every few minutes, adding more broth if needed.) ✅Remove the saucepan from the heat. Stir in 1 cup tomato sauce, 1-1/2 tablespoons tamari or soy sauce, 1 teaspoon apple cider vinegar or fresh lime juice, 1 teaspoon sriracha, and 3/4 teaspoon maple syrup. ✅Return to burner and cook for 2 to 3 minutes, until warmed through. ✅Add 1-14oz can full fat coconut milk and stir. ✅Cook for 3 to 5 minutes, until warmed through, mashing some of the lentils with a spatula to thicken the sauce.✅Add salt to taste. ✅Stir in desired amount of cooked pasta.
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analysis
This post got 47% more likes
compared to @cookingforpeanuts's average. It uses the average amount of hashtags
and its caption is 17% shorter
14,642
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Sep 14 2020 GMT13:19
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🌱Tofu + Broccoli in a delicious Stir-Fry Sauce🌱 (Oil-free option.) 😋This oil-free, homemade stir-fry sauce pairs perfectly with veggies, tempeh, and even chickpeas.
✅Recipe: ✅Press 1-14oz block extra-firm tofu. Cut the tofu into thin triangles, or into 3/4-inch cubes.✅In a small bowl, mix 1 tablespoon cornstarch + 1 teaspoon garlic powder + 1/4 teaspoon salt. ✅Transfer the tofu to a reusable container or Ziploc. ✅OPTIONAL: Add 2 teaspoons sesame oil and gently toss the tofu until coated in the oil before adding the cornstarch.✅Add the cornstarch mixture to the bag. Seal the bag and toss the tofu until evenly coated in the cornstarch. ✅Transfer tofu to a large non-stick sheet. Bake at 400F until just crispy, about 15 minutes, flipping halfway. ✅Make stir-fry sauce: ✅In a medium bowl, whisk: 1/2 cup tamari or soy sauce, 1-1/2 teaspoons garlic chili sauce, 1/4 cup rice vinegar, 2 tablespoons plus 2 teaspoons maple syrup, 2 teaspoons mirin, 1-1/2 teaspoons sriracha. Set aside. ✅Make cornstarch slurry: In a small bowl, mix 2 teaspoons cornstarch in 1 tablespoon + 1 teaspoon water until dissolved. Set aside. ✅Heat 1 tablespoon oil or veggie broth in a large wok or non-stick skillet over medium-high heat until shimmering. ✅Sauté 3 cups bite-size broccoli florets for about 4 minutes, or until browned around the edges. ✅Push broccoli to the edges of the pan and add 1 teaspoon more oil or veggie broth to the middle of the pan. ✅Sauté 4 minced garlic cloves + 2 tsp minced ginger for 30 seconds. ✅Add the sauce and mix everything together. ✅Add the cornstarch slurry and mix well. ✅Add desired amount of baked tofu and continue cooking while gently mixing to incorporate. Cook for 1 to 2 minutes more, until sauce thickens. ✅Serve with rice or mix in noodles.
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analysis
This post got 7% more likes
compared to @cookingforpeanuts's average. It uses the average amount of hashtags
and its caption is 21% longer
comments
33,322
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Sep 19 2020 GMT13:23
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🌱Crispy Cauliflower Steaks with Avocado Pea Pesto Pasta (Serves about 3)🌱 With oil-free option. 🌱With the IG word count limit, I never get to catch up with you guys anymore! My recipes are too long😂. Happy Saturday friends.💚
✅Recipe: ✅Preheat oven to 425F. ✅Remove outer leaves from 1 large cauliflower. Trim stem, leaving cauliflower intact. ✅Slice cauliflower head through the middle. ✅Slice 3/4 -inch steaks through one half. Repeat for other side. You should get 3 to 4 steaks. ✅Rub both sides of steaks with generous sprinkle of salt, black pepper, garlic powder, and smoked paprika. Set aside.✅In a medium bowl: mix 3/4 cups flour, 1-1/2 tbsp cornstarch, 1 teaspoon garlic powder, 1 tsp smoked paprika, 3/4 teaspoon onion powder, 1/2 teaspoon fine grind black pepper, 1 teaspoons salt (or to taste). Transfer to a rimmed baking sheet.✅In a small bowl, add 3/4 cup non-dairy milk. ✅Brush cauliflower steaks generously with the milk. Use spoon to get into cracks.✅Dip into flour mixture until fully coated on both sides, using a spoon to place flour into cracks. Shake to remove excess. (✅You can choose to pan-sear the cauliflower steaks before roasting. Heat oil in non-stick skillet and cook 3 to 4 minutes on each side until browned. Or roast the cauliflower without searing.)✅ Place steaks on large non-stick or lined baking sheet. Transfer the coated or pan-seared steaks to the oven and bake for 15 minutes. ✅Remove from oven and flip. Brush both sides of non-seared steaks only with some of the remaining milk until no white floured parts remain. ✅Roast for about 10 minutes more, or until cauliflower is fork tender. (Brush with more milk as needed.)✅Broil the cauliflower for 2 to 3 minutes until browned and crispy. (Use any remaining flour mixture to coat remaining florets.)
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analysis
This post got 84% more likes
compared to @cookingforpeanuts's average. It uses the average amount of hashtags
and its caption is 22% longer
20,083
399
Sep 16 2020 GMT13:20
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🌱Creamy red lentil pasta🌱 Protein-rich, comforting, and sooo delicious. If you don’t like pasta (is that even a thing???), serve with grain of choice. Oh, and did I mention how quick and easy this dish is to make? It really is! (Oil-free option.)
✅Recipe: Serves about 3. ✅Cook 1/2 packet pasta (about 8 ounces). Set aside. ✅Heat 2 teaspoons oil, or 2 tbsp veggie broth, in a large sauté pan over medium-high heat. ✅Cook 1 large shallot until translucent and fragrant, 3 to 4 minutes. ✅Add 1 cup (washed) red lentils, and 3 cups veggie broth. Bring to a gentle boil. Reduce the heat and simmer, covered, for about 10 minutes, or until the lentils are cooked. (Stir every few minutes, adding more broth if needed.) ✅Remove the saucepan from the heat. Stir in 1 cup tomato sauce, 1-1/2 tablespoons tamari or soy sauce, 1 teaspoon apple cider vinegar or fresh lime juice, 1 teaspoon sriracha, and 3/4 teaspoon maple syrup. ✅Return to burner and cook for 2 to 3 minutes, until warmed through. ✅Add 1-14oz can full fat coconut milk and stir. ✅Cook for 3 to 5 minutes, until warmed through, mashing some of the lentils with a spatula to thicken the sauce.✅Add salt to taste. ✅Stir in desired amount of cooked pasta.
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analysis
This post got 31% more likes
compared to @cookingforpeanuts's average. It uses the average amount of hashtags
and its caption is 17% shorter
13,427
394
Sep 08 2020 GMT13:24
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🌱Roast Potato, Brussels & Chickpea Salad in Ranch Dressing🌱
✅Ranch Dressing: In a small bowl, make vegan buttermilk by mixing ¾ teaspoon apple cider vinegar with 1/4 cup non-dairy milk. Set aside. ✅In a medium bowl, whisk ¾ cup vegan mayonnaise, 1 large minced clove garlic, ¼ teaspoon lemon juice, ½ teaspoon onion powder, ½ teaspoon dried dill, 1/8 teaspoon paprika, 1/8 teaspoon ground mustard seed (optional), pinch of cayenne. ✅Mix in the vegan buttermilk and 2 tablespoons chopped fresh parsley. 🌱✅Potatoes: Peel 1 medium russet. Cut into 1-inch pieces. Place in saucepan with enough cold water to cover plus 1/2 tsp salt. Simmer until just tender. Drain and return to hot saucepan for 30 seconds and shake to dry out and roughen the outsides. Place potato pieces onto large lined baking sheet. Roast at 400F for 15 minutes. Remove from oven. For oil-free, toss the potatoes and keep roasting. Otherwise, add enough olive oil to coat the potatoes. Toss with the oil and roast for about 15 minutes more, or until golden brown and crispy. Remove from oven and add generous sprinkle of salt. 🌱Brussels: Cut 8 large Brussels sprouts into halves. Toss the Brussels with either olive oil, or for oil-free with a generous amount of lemon juice to coat. Add paprika, garlic powder and salt. Place on baking sheet and roast at 400F for about 20 minutes, or until charred. (Toss after 10 minutes.) 🌱Drain 1-15oz can chickpeas and dry well between paper towels. Toss with garlic powder, paprika, salt, and olive oil (optional). Bake at 400F until crispy. 🌱Mix all ingredients. Add desired amount of dressing and serve.
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analysis
This post got 29% more likes
compared to @cookingforpeanuts's average. It uses the average amount of hashtags
and its caption is 10% longer