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Recipes
Easy Caramel Apple Monkey Bread
By blum099
Directions: Preheat the oven to 350°F
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 2 (16.3-oz.) cans refrigerated biscuits
- 1 1/2 cups small diced (peeled) Granny Smith apples
- 1 cup packed light brown sugar
- 3/4 cup unsalted butter, melted
Quinoa Tabbouleh Stuffed Artichokes
By blum099
Nutrition per Serving Serving Size 1 artichoke with stuffing Yield Per Recipe 4 servings Calories 221 % Daily...
- Artichokes:
- INGREDIENTS
- 4 cups water
- 1 1/2 cups white wine
- 1/3 lemon
- 2 cloves garlic, peeled and smashed
- 8 to 10 sprigs thyme
- 1 teaspoon kosher salt
- 4 artichokes
- Tabbouleh:
- 1 cup finely diced cucumber
- 1/4 cup finely diced red onion
- 1/2 cup finely diced fresh mint
- 2 tablespoons finely diced fresh Italian parsley
- 1/2 cup cooked quinoa (click here to find the kitchn’s recipe)
- Lemon Vinaigrette:
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- Pinch of kosher salt
- Pinch of cumin
Pizza - vegan avocado
By blum099
Preheat the oven to 350F and line a baking sheet with parchment paper
- 1 box Simple Mills Almond Flour Pizza Dough
- 2 Tbsp apple cider vinegar
- 2 Tbsp grapeseed oil (or any other unflavored oil)
- 6 Tbsp water
- 1 cup spinach
- 1/2 cup basil, plus extra for topping
- 1/2 cup olive oil
- 1/4 cup cashews
- 1/2 lemon, squeezed
- 3 tomatoes (I mixed cherry and vine tomatoes), sliced thin
- 1/2 avocado, sliced thin
- 1/4 tsp Salt
- Red pepper flakes, for garnish
Maple-Roasted Brussels Sprouts With Toasted Hazelnuts
By blum099
The brussels sprouts are roasted at a high heat to bring out the natural sugars and caramelize the edges, then toss
- 1 1/2 pounds brussels sprouts
- 1/4 cup olive oil
- 3/4 teaspoon sea salt
- 1/4 teaspoon (or 10 grinds) black pepper
- 2 tablespoons maple syrup
- 1/2 cup toasted hazelnuts, coarsely chopped (optional)
Couscous Salad with Zucchini and Parsley
By blum099
Directions In a large, heatproof bowl, pour water over couscous, cover and set aside for 5 minutes
- 1 1/4 cups boiling water
- 1 cup whole wheat couscous
- 5 tablespoons white wine vinegar
- 1/4 cup tahini (sesame seed paste)
- 1/4 teaspoon fine sea salt
- 2 small zucchini
- 1/4 bunch fresh flat-leaf parsley
- 1 cup grape tomatoes, halved
- 1 (15-ounce) can garbanzo Beans (also called chickpeas), rinsed and drained
Bananas Foster and Oatmeal
By blum099
Combine first five ingredients in a small skillet with a whisk
- For the Bananas Foster:
- 1 tsp coconut oil
- 1 tbsp plant milk of choice
- 2 tsp rum extract (can omit)
- 1/4 tsp cinnamon
- 1/8 tsp molasses
- 1 banana
- For the Oatmeal:
- 1 cup plant milk of choice, or water
- 1/2 cup rolled oats
- 1/2 tsp vanilla bean paste (or vanilla extract)
- 1/4 tsp cinnamon
- pinch of salt
Spaghetti-with-Avocado-Sauce
By blum099
Directions 1. Bring a large pot of salted water to a boil
- 12 ounces spaghetti
- 2 avocados--halved, pitted and peeled
- 1 garlic clove, smashed
- 1 bunch scallions, roughly chopped
- Juice of 1 lemon
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 1/2 cup chopped parsley, for garnish
Parsnip Skordalia
By blum099
1. Preheat the oven to 350°
- CHEFS' RECIPESLOCAL PICKSNATIONAL PICKSSOUS CHEF SERIES
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- Recipes
- Enjoy this story from our archive, originally sent to TT members on 3/11/2013.
- To learn more about this recipe, read the related story, "Here's to You, Mr. Wilkinson," in Tasting Table's Good Taste edition. Want more healthful recipes that don't compromise on flavor? Sign up for Good Taste now.
- Parsnip Skordalia
- Recipe adapted from Matt Wilkinson, "Mr. Wilkinson's Vegetables" (Black Dog & Leventhal, 2013)
- Yield: 2 cups (6 servings)
- Cook Time: 15 minutes
- INGREDIENTS
- 1/4 cup skin-on hazelnuts
- 1 tablespoon kosher salt
- 12 whole garlic cloves, peeled
- 1 2/3 cups skim milk
- 1 large parsnip (about 6 ounces)--peeled, quartered lengthwise, core removed and thinly sliced crosswise
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped Italian flat-leaf parsley
- 1/2 teaspoon flaky salt
- 1/4 teaspoon freshly ground black pepper
Stew: Marrakesh Stew
By blum099
In an 8-quart Dutch oven or heavy pot, heat oil over medium-high
- 1 tablespoon extra-virgin olive oil
- 1 large red onion, diced large
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1/2 to 1 teaspoon cayenne pepper
- 1/2 teaspoon ground allspice
- 4 large carrots, cut into 1-inch pieces
- 2 russet potatoes, peeled and cut into 1-inch pieces
- 1 small butternut squash, peeled, seeded, and cut into 1-inch pieces
- Coarse salt and ground pepper
- 1 can (14.5 ounces) diced tomatoes
- 3 3/4 cups low-sodium vegetable broth
- 2 small eggplants, cut into 1-inch pieces
- 1 can (15.5 ounces) chickpeas, rinsed and drained
- Cooked couscous (optional), for serving
cream cheese tortilla rollups
By blum099
In a bowl, mix the cream cheese, 1/2 to 3/4 of the packet of ranch dressing mix (add the rest to taste), and pepper...
- 2 packages (8 Ounces Each) Cream Cheese, Softened vegan
- 1 package Dry Ranch Dressing Mix
- 1/2 teaspoon Black Pepper
- 1 whole Red Bell Pepper, Seeded And Diced Finely
- 1 whole Green Bell Pepper, Seeded And Diced Finely
- 5 whole Green Onions, Sliced Thin
- 5 whole Burrito-sized Flour Tortillas