Your family just. doesn't. like. fermented foods. I know... shocking. ;) Yet, actually, this is very common! So I'm bound and determined to help you succeed! Let's continue on our ever-important quest to add more beneficial bacteria to our guts, this time with 43 probiotic-filled, fermented condiments! Because, for real, who doesn't like ketchup? [by Lindsey Dietz]
These 20 tasty Korean recipes are easy to make at home, featuring Korean food favorites like galbi, bulgogi, kimchi, and more!
Your family just. doesn't. like. fermented foods. I know... shocking. ;) Yet, actually, this is very common! So I'm bound and determined to help you succeed! Let's continue on our ever-important quest to add more beneficial bacteria to our guts, this time with 43 probiotic-filled, fermented condiments! Because, for real, who doesn't like ketchup? [by Lindsey Dietz]
Eggplant layered with tomatoes, mushrooms and cheese and baked until golden and bubbling. Parmigiana di Melanzane is the perfect low carb comfort food.
Discover Holland's best kept secret: its food! The Dutch Table is the most extensive online resource for traditional Dutch food recipes.
These Chicken Bites are everything you want in a Thai Chicken recipe! Crispy, salty, sweet nuggets of pure joy and the recipe is pretty simple to make too!
Amazing flavor and texture, roasted cabbage wedges are quick & easy with an onion dijon sauce that makes it that much better.
I have fibromyalgia and have lost over 50 pounds without exercising regularly, sticking to a strict diet or starving myself.
Macros per 1/2 cup serving: • 45 Calories • 3g of Fat • 1g of Protein • 5g of Net Carbs
Delicious gluten-free Irish Soda Bread...with dairy-free and sugar-free adaptations!
I created this recipe as I have been wanting a healthy snack to have during the week while i’m at home studying. After recently trying out some new protein bars I found i really don’t like the artificial taste, these babies are made out of all natural ingredients whilst still being full of protein, healthy … Chocolate Berry Superfood Bars Read More »
Want to lose belly fat? Try out this 30-day meal plan that's filled with delicious, nutritious foods and meals that keep you satisfied.
Don't like plain kefir, even though you know it's good for you? I've been on a mission to come up with fun and yummy ways to eat kefir!
As a meat that is best served medium rare, duck breast makes an ideal candidate to cook sous-vide.
Here's the story of how I stopped binge eating. How I let go of calorie counting and finally learned to trust and listen to my body.
Nadiya's all-American traybake is made with peanut butter and jam. Serve with an extra dollop of jam, some Greek-style yoghurt and fresh raspberries on the side. You will need a brownie tin about 18x23cm/7x9in.
When it comes to fermented foods, fermented drinks like kombucha are the little darling of the ferment world right now. Easily one of the most mainstreamed health foods, there are tons of brands making kombucha
I don’t want to sound like I’m throwing a pity party, but well… I kinda am. At some point last week I hurt my back. There’s nothing like back pain, well I know nothing like back pain. It’s debilitating, and makes me so grateful for my health when I have it {and how dearly I ... Read more
Rustic French Food, Cabbage and Galette au Chou - this is not a galette in the Breton pancake or cake-cum-biscuit sense, but is more like a savoury batter that is baked with the cabbage sandwiched between.
After reading this article you’ll be able to make your own vegan shrimp and add to your favorite recipes. This recipe includes both fried and baked variations of vegan shrimp as well as shrimp cocktail, and some very important tips and tricks that will help you make the best vegan shrimp recipe. Vegan Fried Calamari-Shrimp This vegan variation of calamari-shrimp will certainly satisfy your seafood cravings. It tastes like something coming out of the sea and it’s so easy to prepare. I name it “calamari-shrimp” because it tastes and feels like real seafood. These come out nicely crunchy and golden brown and yes, I’m tempted to make another portion of these now! Fried shrimp was one of these foods that I really loved to devour back in my meat-eating days and I’m a big fan of turning classic comfort foods into vegan delicacies. I’ve been experimenting with this vegan shrimp version for quite some time and it’s so delicious. Including king oyster mushrooms which have the meatiest and richest consistency and breadcrumbs for extra crunch, this is a recipe you’ll be making again and again. Pin Are vegan shrimp good for you? Plant-based shrimp is vegan and loaded with nutrients and proteins that are good! Vegan seafood is becoming more popular each year. It has been proven to have nutritional benefits. Oyster mushroom vegan shrimps are great and are loaded with fiber and other nutrients that are very important. Also, store-bought vegan shrimps are great, like Sophie's Kitchen's Breaded Vegan Shrimp, is organic and non-GMO. Vegan Shrimp Recipe This vegan shrimp version is simple to prepare and you only need minimal ingredients and time to make it. Southern-style fried seafood is a classic American comfort dish and this recipe mimics the tastes and textures of original seafood greatly, but it feels a tad healthier. Ingredients 5 king oyster mushroom stalks 3 tbsp plain flour 2 tbsp ground flaxseed ¼ cup panko breadcrumbs Sesame oil (for frying) Directions For Baking Method Trim the stalks of the oyster mushrooms off and slice each stalk into 3-4 rounds. Flip the rounds over and cut an “S” shape irregularly through the center of each round to make a shrimp-like shape. Once you have sliced all the oyster mushrooms, make your breadcrumb layer. I used Blue Dragon breadcrumbs as they are flakier and crunchier compared to ordinary thin breadcrumbs. I mixed them up with an old bay spice blend to add some flavor. Thus, you only need to get some flaky breadcrumbs and old bay seasoning. Add the flour into one bowl, add the flaxseed powered by the water in a second bowl, and finally add the prepared breadcrumbs to the last bowl. To prepare the flaxseed, combine ¼ cup warm water and whisk it to enable it to absorb some of the liquid. This will serve as your “egg” wash. Line a baking tray with parchment paper and preheat your oven at medium-high heat. Then coat each mushroom “shrimp” into the flour and make sure all sides are covered. Repeat the same step with the flaxseed wash and finally coat in the breadcrumb mixture. Add the mushroom “shrimps” onto the baking tray and cook for 20 minutes or so until golden brown and very hot. Serve sizzling hot with the dipping sauce or as a sandwich filler. Go to the note section below for a vegan shrimp dip recipe. Frying Vegan Shrimp Heat on medium heat. Add enough sesame oil to the frying pan to coat the bottom. Once the oil has gotten hot, only add as many vegan shrimp as you can comfortably fit in the pan. Fry the shrimp for about 1-2 minutes each side until they are golden brown. Continue with the next batch, adding more sesame oils as necessary. After the shrimp has been fried, transfer them to a baking sheet lined with paper towels. This will allow any oil that remains to be absorbed. Tips For Frying Vegan Shrimp Your oil must be hot enough. The vegan shrimp should be able to sizzle when you add it to the hot oil. Do not add the shrimp to the hot oil too soon. Wait until it is hot. Leave some space for shrimps in the pan. You should leave a little space between each piece of vegan shrimp. This will allow them to become crispy and golden all the way. Fry each side for 1-2 minutes. Because each piece of bacon is small, they don't require to be fried for too long. They can be fried for about 1-2 minutes each side. Spread them on a baking sheet covered with paper towels. This allows any oil to soak up the paper towels. Dipping Sauce To prepare the vegan dipping sauce for the “shrimps”, you’ll have to mix: ½ sp hot (sriracha) sauce ½ tsp paprika 1 tbsp ACV vinegar 1 tbsp tomato puree 1 tsp onion powder 1 tbsp tomato puree 1 tbsp old bay seasoning You simply mix all these spices together and serve them. You may keep them in a fridge for 5-7 days in a sealable container. These mushroom “shrimps” do not hold up well when reheated so it’s best to make them just before serving and eating them. The sauce, of course, can be kept for up to a week in the fridge. How to make Vegan Shrimp Cocktail To make a vegan shrimp cocktail you can simply fry the shrimp in some sesame oil and then let them cool. Mix 1/3 cup of ketchup and 2-3 tbsp of ground horseradish together. Stir well. The cocktail sauce should be placed in a bowl or fancy dish. Add the shrimp substitute to the top. Notes Sesame oil to fry: The size of your pan will determine how much oil you need. The bottom of your pan should be well-oiled. It took me 2 TBSP of sesame oils to coat our 11-inch round pan. We added more oil as needed, totaling 4 tablespoons. Oven-baked Preheat oven to 400F (200C). Bake them for 15-20 minutes on parchment-lined baking sheets until golden and crispy. Gluten-free Use a gluten-free all-purpose flour blend or gluten-free breadcrumbs to make this vegan shrimp gluten-free. Storing: For up to three days, keep leftover vegan shrimp in an airtight container in your refrigerator. Reheating: You can either heat them in the oven at 350F for 10-15 minutes or in the air fryer until they are hot and crispy. How to make vegan store-bought shrimp If you're feeling a bit lazy and want to save some time, you can always make store-bought vegan shrimp. Frozen vegan shrimp brands like Sophie's Kitchen or Plant-Based Seafood Co. are great. Also, you may find great vegan shrimps in Asian markets but they need to be prepared before being eaten. Although there are no instructions on how to cook the shrimp, the texture and taste are greatly improved by adding butter and garlic to the pan. For about 3-5 minutes, pan fry the shrimp in 1 tablespoon of vegan butter. You can also put them directly in the pan from the freezer. You don't need to first thaw shrimp. You can add 1 to 2 cloves of minced fresh garlic in the final minute of cooking for more flavor.
I will admit that it may seem a little odd to emulate a recipe from a low cost furniture store. But hey, I am a little odd. I also like Ikea and I liked their meatballs! I haven’t had them in years, in-fact I think they may have stopped selling them for a while after […]
Boulets à la Liégeoise are a traditional Belgium meatball recipe made with a mixture of pork and beef mince cooked in a delicious sauce.
Crispy vegan bacon made with eggplant! Sliced eggplant is brushed with a smoky sauce and baked to perfection! A tasty, plant-based bacon alternative.
Asthma is a common lung disease that affects people worldwide, with a higher prevalence in the industrialized nations. There is no cure for asthma and approx. 34 million Americans suffer from it, o…
I realised today that this is my 300th post! It sometimes seems like I’ve only just started this blog, but then I look back at all those posts and realise just how much I’ve done. You f…
Considering this fudgy dark chocolate date frosting is made with dates, you'd think it'd be a little gritty, but it actually turns out incredibly smooth, spreadable and creamy.
Bengali Egg Curry in Coconut Milk (Dimer Dalna): aromatic and creamy egg curry slow-cooked in a mixture of spices and coconut milk. The quintessential curry in Bengali cuisine that's perfect to make any given day. Eaten with Rice, Indian Puff Bread (poori/luchi) or paratha.
While steaming then roasting potatoes may seem rather a fandango, one bite of these will convince you that it's utterly worth it; besides, it's not as if you have to do anything while they either steam or roast. Go slowly when adding the salt and vinegar, tasting as you go, as I like these to have the wincing hit of salt and vinegar crisps, and you may prefer a lighter hand with the sprinkling. For US cup measures, use the toggle at the top of the ingredients list.
Adapted from Food52, these pancakes are simple to throw together and make delicious use of an abundance of cabbage. I use 4 times the amount of cabbage called for in the original recipe (8 cups as opposed to 2), and I omit the shrimp, though I imagine the addition of shrimp would be very tasty. I like to serve these with a soy dipping sauce (as opposed to a mayonnaise-based one). The one below is one I've been using for years, but feel free to use your own.
This is an almost instant, super soothing supper made easily from store cupboard ingredients. I have stipulated two tablespoons of Thai green curry paste, but do be prepared to add more if you like a bit more fire. If you want to adjust this a little, consider adding some little cooked prawns; just make sure they’re heated through before serving. The chopped red chilli I add on serving is not obligatory, but I like the glossy red confetti! And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
The food blog with mostly healthy recipes made with real, whole foods inspiring more people to get into the kitchen and cook something good.
You'll never look at cabbage the same way again once you've tasted this Japanese Izakaya style "yamitsuki" cabbage! Crunchy pieces of fresh cabbage tossed in sesame seeds and seasonings to create the ultimate umami bomb. Even if you don't like cabbage, I guarantee this dish will change your mind!
There was a British singing outfit in the Seventies called Instant Sunshine and this is it in soup form. The silkiness comes from the peppers which are quickly blitzed in a hot oven, then blended with the sweetcorn which is cooked in stock. There's nothing more to it, and it is health-giving and mood-boosting — providing sunshine on a rainy day. I like this smooth and velvety with nuggets of the sweetcorn running through it, though you can make it as liquidized or as rough as you please. As for the peppers: it wouldn't matter if you used 2 yellow or 2 orange. For US cup measures, use the toggle at the top of the ingredients list.
Don't like plain kefir, even though you know it's good for you? I've been on a mission to come up with fun and yummy ways to eat kefir!
Adapted from Food52, these pancakes are simple to throw together and make delicious use of an abundance of cabbage. I use 4 times the amount of cabbage called for in the original recipe (8 cups as opposed to 2), and I omit the shrimp, though I imagine the addition of shrimp would be very tasty. I like to serve these with a soy dipping sauce (as opposed to a mayonnaise-based one). The one below is one I've been using for years, but feel free to use your own.
Pan-fried tofu can become on of your staple veggie only meals. Use this soy-based sauce to pour over for a superb flavor. More at PBS Food.
This homemade yogurt recipe is the easiest ever, and the results are spectacular. Learn to make your own healthy, creamy, delicious raw countertop yogurt.
Try Jamie's speedy take on fiery Singapore noodles with tender beef and prawns
