Start This Recipe About 2 days before you want to eat it Dinner Table Rating 1 thumb per family member Cook’s Rating Accessibility of ingredients, ease of preparation, and affordability Just in time for summer cookouts and hot dog roasts on the campfire, this week I bring you the Nourishing Traditions version of ketchup. Would it be safe […]

Ground beef stuffed zucchinis, served with a rich and velvety egg-lemon sauce. A light, comforting healthy dinner!

Easy Vietnamese slow cooker chicken with bok choy -- prepped in 5 minutes with a sweet, ginger-soy flavor

Healthier alternative to Korean Pork Belly. Simple and easy— we have this often, wrapped in lettuce with some rice, seasoned gochujang (Korean red pepper paste), and other banchans (side dish). It’s damn good and a go-to on simple nights. Beginners can make this.

These Low FODMAP Cocoa Crinkle Cookies are so good - no one will know they're IBS-friendly!

This traditional Dutch ‘stamppot’ (meal mash) is perfect for cold weather. Serve with ‘rookworst’ (smoked sausage) if you can.

Warning: Baking this cake will fill your kitchen with the irresistible smell of oranges. It's a buttery pound cake shot through with freshly grated orange zest and soaked with sweet orange syrup.

This Korean noodle dish, bi bim kook soo, makes a great spring or summer meal with marinated beef, some noodles, watercress, sesame oil and cucumbers.

[Guest post by Deb’s mom!] Last year, I briefly told you the story of how my mother jokes that she married my father for his family’s noodle kugel recipe. But then, as if just to be cru…

Make authentic Greek Chicken Gyros 🌯 at home in your kitchen. Transport yourself to Greece with this easy, delicious recipe.

With my Fluffy Greek Pita Bread, you will never need to buy pita again! It’s so fluffy and so easy to make. The best part? Use this Greek Pita bread recipe to scoop, dip, or wrap – whatever you’re craving!

Bring home the flavours of the Mediterranean with this easy and delicious One-Pan Greek Chicken and Potatoes with Garlicky Yogurt Sauce.

These Greek chicken burgers are slathered with Greek yogurt sauce and and homemade quick pickled red onions. This sandwich is packed full of flavor!

This Cherry & Ricotta Crumble Cake is a cross between a cheesecake and a tart with a crumbly topping thrown in. It’s soo good!

This Tteokbokki recipe is the BEST recipe that tastes just like the street food you get in Korea. Full of flavors but simple to make.

The hot pink slaw is made from red cabbage and apples as the base and is designed for gut health!

Discover Holland's best kept secret: its food! The Dutch Table is the most extensive online resource for traditional Dutch food recipes.

Saftiges Chicken Madras in einer pikanten Sauce aus Tomaten und exotischen Gewürzen - du wirst den Klassiker der indischen Küche garantiert lieben!

Kimchi bibim-guksu and Eomukguk (fishcake soup)

Puto is among the most popular Filipino native delicacies. On it's own, it's one delicious snack but also eaten with dinuguan or in Iloilo, with a bowl of hot batchoy. It comes in many forms and in many variants, the simplest of which is just plain and simple rice puto. Here's a very simple recipe for Rice Puto with Gata Ingredients 2 cups ordinary rice 1 & 1/2 cups water 3 teaspoons baking powder 1 1/2 cup coconut milk 1/2 teaspoon salt 1 cup sugar (white, refined) Banana leaves (optional) How to make Rice Puto with Gata Soak rice in water overnight. Grind it to form a thick galapong batter. (You can grind rice using a blender) Mix-in sifted baking powder, salt and sugar. Add the coconut milk. Mix very well until the batter is smooth. (If you will be using banana leaves, heat it first to wilt it and place in the molder.) Pour in the batter to almost 3/4 full of the mold. Steam for 30 minutes or until cooked. Insert a toothpick at the center, if it comes out clean, the puto is ready. Enjoy your puto with Dinugu-an or La Paz Batchoy among others. But on their own, theae puto are already a delicious treat. More recipes >>> NATIVE DELICACIES You can also top it with cheese for a malinamnam na PUTO CHEESE (click for recipe) You can also add color and flavor if you opt to but personally eating a pure and simple puto is already one gastronomic pleasure itself! Also try PUTO LANSON (Cassava Puto )

These pancakes are the closest thing I’ve found to those I loved growing up. Light, soft and fluffy with a hint of sweetness. Perfect.

(recipe adapted from http://thefoodblog.com.au/2010/04/fast-and-easy-toum-the-best-lebanese-garlic-sauce-recipe.html ) As I have promised y...

Germany has many amazing recipes and one favorite that my son could eat all day long is the Currywurst. Every time we go home to visit that’s the first thing he wants to eat as soon as we touch down and it is the last thing he will eat before we leave. Sometimes I get... Read More »

Lángos, the heart of Hungarian street food. Golden, crispy flatbread that's the ultimate comfort food. This  irresistible dish combines the soft chew of fried dough with toppings of sour cream, grated cheese, and garlic, making each bite a delicious mix of flavors and textures.

There’s a cafeteria-type restaurant that I frequent because it has the best mutabbal (similar to baba ghanoush) ever. It’s a Toronto-based Middle Eastern chain and I love it. My husba…

A vegan recipe blog from a Canadian living in Cork, Ireland.

Fish-shaped bread filled with sweet red beans is the most popular street food in Korea.

There is a good reason these pancakes are called 'Angel Cakes' around our family...they are soo fluffy and delicious! My Dietitian cousin Tori of ...

♥ Crispy fried breaded 'chicken' with a soy sauce gravy and toasted almonds ♥ You know what's winning? Having a massive craving for this crispy almond chicken you used to get from your local Chinese takeaway in Canada ages ago and instantly veganizing it to perfection. Word. I simply cannot get over how perfect this turned out, it really is just as I remembered! I really have no idea what made me think of this dish I used to love so much, but I did, and had to make it then and there. So I had a search online and discovered that it's actually quite a uniquely Canadian-Chinese dish. Sometimes just called 'Crispy Almond Chicken' or 'Soo Guy' it is usually a chicken breast, either breaded or battered, fried and served sliced on a bed of shredded lettuce with a brown gravy and toasted almonds. Back home when we would order Chinese this was always what I looked forward to the most. So much so that my mom used to have to buy two because despite ordering a large selection of food I would pretty much eat just the crispy fried almond chicken. Yeah...she's surprised I'm now vegan too. Despite there not really being a lot of recipes out there for this I got the general idea: fried breaded chicken, gravy - probably soy sauce based, lettuce and toasted almonds. As I mentioned in the Vegan Chicken, Sun-Dried Tomato and Basil Sausage Roll post I have finally found ready made vegan chicken I love - Fry's chicken strips and thought to base this on those. Similarly to the rolls I first lightly boiled the frozen chicken to defrost, soften and to make a chicken stock which I then used to make the gravy. As for the breading part - this I am most excited about. I have been struggling to get breaded items to have a really crispy coating that does not fall apart whilst frying without eggs. For these I tossed the lightly boiled chicken strips in cornflour, then my homemade 'egg' mixture of cornflour, baking powder, xanthan gum, water and vegetable oil then into the breadcrumbs. Once fried these came out perfect! Thick, super crispy breadcrumb coating that does not fall apart. I really can't wait to try this with other foods too. Without the gravy - look how crispy!! Altogether this was such a win. I cannot convey to you how much this reminded me of that dish I used to love so much. The best part is having that gravy soak into the crispy breaded coating - heaven! Crispy Fried Almond Chicken with Gravy (Soo Guy) - serves 2 as a side 50g Fry's chicken style strips, or similar, frozen ♥ 1 Tbsp cornflour (cornstarch) 1/8 tsp baking powder 1/8 tsp xanthan gum 1 tsp vegetable oil 50 ml water *OR just some unsweetened soy yogurt ♥ 25g breadcrumbs, I like to use freshly made from stale bread here, or panko. 2 Tbsp chopped almonds ♥ extra cornflour to coat shredded lettuce to serve vegetable oil to fry Sauce: 2 Tbsp cornflour 3 Tbsp water 1 Tbsp vegan butter 4 tsp soy sauce 1 1/2 cups water * 2014 EDIT - I've recently discovered that dipping the "chicken" into unsweetened soy yogurt after some cornflour works just as well as my homemade egg replacer and is, less face it - easier! First toast the chopped almonds in a wok until lightly golden and fragrant. Set aside and give the wok a wipe with a dry towel as you'll be using it to fry later. In a small saucepan bring the 1 1/2 cups of water for the sauce to the boil. Add the frozen chicken strips and lightly boil with the lid on for 3 minutes. Remove the chicken with a slotted spoon or a couple of forks and drain on a clean kitchen towel. Do not dump the water! Add the vegan butter and soy sauce to the chicken stock and heat until the butter melts then turn off the heat. In another saucepan mix the cornstarch with 3 Tbsp water until smooth then slowly add the chicken soy stock until all is added. Heat and stir until thick and glossy. Check seasoning, turn off heat and set aside. In a small bowl add the cornflour, baking powder and xanthan gum and whisk. Add the water and vegetable oil and whisk really well until it is smooth and really thick. Toss the drained chicken strips into some more cornflour, then coat them in the batter (or some unsweetened soy yogurt) then into the breadcrumbs. It's easiest to have one hand for the batter and the other hand for the breadcrumbs here. Keep going until all the strips are coated and place them on a plate ready to fry. Heat about an inch or two of vegetable oil in the wok you used to toast the almonds until it is very hot. Gently place the breaded chicken into the oil and fry until crisp and golden on both sides. Remove and drain on paper towels. Repeat until all the chicken is fried. Reheat the gravy and give it a whisk- if it has thickened too much, you can also add a bit more water. Place some shredded lettuce on a plate, top with the fried chicken then spoon over the gravy generously. Sprinkle over the toasted almonds and serve immediately. These are nice on their own, with a bowl of rice or as part of a larger Chinese style buffet. The only photo I got of them cut open, too busy eating!! ♥ You Might Also Like: Tweet Pin It

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There is a good reason these pancakes are called 'Angel Cakes' around our family...they are soo fluffy and delicious! My Dietitian cousin Tori of ...

Snickers Slice Recipe – Wicked Wednesday – ThermoFun

Save time in the kitchen with this one-pot sausage dinner

Comfort food in our house which is very simple and rewarding. This dish is rich but not too overwhelming and has a great balance of heat and spice that will keep your guests coming back and looking for more.

🥧 Μπουγάτσα (γλυκιά)

Maruya or Banana Fritters are battered bananas deep fried then sprinkled with sugar before serving. A very popular merienda (afternoon tea) in the Philippines, usually cooked at home but it can also be seen sold by street vendors.