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Recipes
Bacon Avocado Deviled Eggs
By vealam
Cut each hard-boiled egg in half, and place the yolks in a medium bowl
- 6 hard-boiled eggs
- 3 tablespoons mayonnaise
- 3 slices crispy-cooked bacon, finely chopped
- 1/2 avocado, pit removed, diced
- 1 scallion, roots trimmed, white and green part finely chopped, dark green part thinly sliced for garnish
- 1 tablespoon hot sauce (preferably green in color)
- Squeeze of lime
- Kosher salt
Cinnamon Cream Cheese Coffee Cake
By vealam
Preheat the oven to 325°F
- Cake batter:
- 8 tablespoons unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 1/4 cups (10 ounces) full fat sour cream
- 2 teaspoons vanilla extract
- 2 cups (260 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Cinnamon-sugar streusel:
- 1/3 cup (75 g) granulated sugar
- 1/3 cup (80 g) light brown sugar, packed
- 1 tablespoon ground cinnamon
- 3/4 cup (180 g) chopped pecans
- Cream cheese filling:
- 8 ounces cream cheese, at room temperature
- 1/2 cup (100 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons all-purpose flour
Roasted Nourish Bowl with Lemon Tahini Dressing
By vealam
Preheat oven to 450°F. Dice the sweet potatoes; place them in a bowl and mix with 1½ tablespoons olive oil and Â...
- Lemon Tahini Dressing:
- 1 1/2 pounds sweet potatoes (2 medium)
- 1 head cauliflower
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- Fresh ground pepper
- 1 to 1 1/2 cups black rice or quinoa, uncooked
- 15-ounce can chickpeas (1 1/2 cups cooked)
- 1 beet
- 1/4 head red cabbage (we used a combination of savoy and red)
- 12 cups salad greens
- 1/3 cup sunflower seeds or pepitas
- 1/2 cup tahini
- 2 large lemons (about 1/2 cup)
- 1/4 cup water
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
Peanut Butter Honey Muffins
By vealam
Pre-heat your oven to 400 degrees and grease a muffin tin
- 3 tablespoons sugar
- 3 tablespoons flour
- 3 tablespoons creamy peanut butter
- 1/8 teaspoon salt
- 2 cups sifted flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- 1 egg
- 1 cup milk
- 1/3 cup vegetable oil
- Honey for drizzling
BBQ Chicken Salad with Cilantro Lime Ranch
By vealam
Preheat a grill to medium-high heat
- Dressing:
- 1 1/2 lbs boneless skinless chicken breasts (I sliced mine in half through the thickness before grilling)
- Salt and freshly ground black pepper
- 1/2 cup BBQ sauce, homemade or store bought
- 1 large head (18 oz) Romaine lettuce, chopped
- 3 medium Roma tomatoes
- 1 - 2 avocados, diced
- 1 1/4 cups fresh or frozen corn (thawed and drained if frozen)
- 1 (15 oz) can black beans, rinsed and drained
- 2 green onions, chopped
- 1 - 1 1/2 cups cheese (I used half cheddar half monterey jack, a Mexican blend would be fine too)
- Corn tortilla stips*
- 1/2 cup mayonnaise (could sub light mayo for a healthier opt)
- 1/3 cup sour cream (could sub plain greek yogurt for a healthier opt)
- 1/3 cup milk
- 1 Tbsp + 1 tsp buttermilk ranch seasoning mix
- 1/3 cup cilantro (about a handful)
- 1 clove garlic, minced
- Juice of 1 lime
- 2 - 3 pinches cayenne pepper (optional)
Green Powerhouse Salad with Sesame-Ginger Vinaigrette (vegan, gluten-free)
By vealam
Salad - Place greens on a large platter; set aside
- Salad:
- 3 about 3 cups mixed greens, loosely packed
- 1/2 cup steamed edamame
- 1/2 to 1 cup steamed broccoli
- 1/2 cup steamed peas
- 1/2 cup steamed sugar snap peas
- Sesame-Ginger Vinaigrette:
- 1/4 cup apple cider vinegar
- 2 tablespoons sesame oil
- 1 tablespoon agave (or honey, not vegan), or to taste
- 1 teaspoon ground ginger, or to taste (I used 1 tablespoon, vinaigrette will be fairly spicy)
- salt and pepper, to taste
Mario Batali's Double-Chocolate Pot Brownies
By vealam
Preheat the oven to 325° F
- 1/2 cup butter, cut into 4 equal pieces
- 4 grams high quality marijuana, cleaned and ground (optional)
- 1/2 cup Dutch-process unsweetened cocoa powder
- 1/2 cup granulated sugar
- 8 ounces milk-chocolate chips
- 1 teaspoon real vanilla extract
- 2 extra-large eggs
- 3/4 cup unbleached all-purpose flour
- Confectioners' sugar, for dusting
Grand Marnier Macadamia Oil Cake
By vealam
Preheat the oven to 350° F
- 10 oz all purpose flour (2 cups)
- 1 1/2 cups sugar
- 1 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 + 1/3 cups macadamia oil*
- 1 1/4 cups milk
- 3 large eggs
- zest of 1 orange
- 1/4 cup freshly squeezed orange juice
- 1/4 cup Grand Marnier
Pistachio Cake with Honey Cream Cheese Frosting
By vealam
For the Cake: Preheat oven to 350 degrees (if using a dark colored pan, preheat to 325 degrees F)
- For the Cake:
- 1 cup shelled roasted and salted pistachios
- 3 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter
- 1 3/4 cups sugar
- 1 whole egg
- 1 tablespoons vanilla
- 1 1/2 cups milk
- 3 eggs whites
- 1/4 teaspoon cream of tarter
- For the Frosting:
- 1 1/2 cups sugar
- 1/3 cup flour
- 1 1/2 cups milk
- 1/3 cup cream
- 3/4 cup (1 1/2 sticks) butter
- 6 ounces cream cheese
- 3 tablespoons honey
- 1 teaspoon vanilla
- For the Garnish:
- Blackberries
- Pistachios
Sausage & Kale Stuffed Shells
By vealam
Preheat oven to 375F In a medium non-stick skillet, heat 1 tablespoon of olive oil over medium high heat
- 1 12 oz. box jumbo pasta shells
- 2 teaspoons extra virgin olive oil
- 3 Italian sausages, removed from their casing
- 1 heavy pinch red pepper flakes
- 1/2 medium yellow onion, diced
- 1 bunch lacinato kale, roughly chopped
- 2 cloves garlic, minced
- 1 1lb. ricotta cheese
- 1 large egg
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 cup Parmesan cheese, grated
- 1/2 cup Italian parsley, finely chopped
- freshly cracked pepper
- pinch kosher salt
- 6-7 cups marinara
- 1 cup mozzarella cheese, shredded