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"It's not about the looks, but the flavor"

Aubergine Caviar A dish that definitely proves not to judge a book by it's cover!
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it's perfect!
@PaulLim i think his shows are great for like a good laughhh he is SOOO sarcastic and angry.... hahahahaha
@YinofYang I agreee !!! but i dont' know about eating food that has really really strong lookssss hahaha
I love Ramsay's sarcasm~ Always has a sarcastic final last line..."eat up & shut up!"
Indeed. As long as it tastes good, I don't care about how it looks.
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Vegan Margarita Cupcakes - Made with Real Tequila!
Now I'm not saying my best friend Mandy is an alcoholic, I'm just saying that if she can take any given recipe and add a sufficient amount of booze to it, she's pretty excited. Needless to say, when we were planning her second annual 29th birthday party, and I was the one on dessert duty, I decided to create a batch of these beauties! This Margarita cupcake recipe has a lot going for it. It's completely vegan, has the natural flavor of fresh lime, and uses an entire mini bottle of tequila. It's pretty magical. The garnish, like margaritas themselves, is completely up to you! I put pectin lime gummy slices on top of mine (see picture 2), but I would also recommend trying out course cocktail rim sugar or even bright paper umbrellas! ------------------------------------------------------------------- Vegan Margarita Cupcakes To Make Cupcakes: 1/4 cup lime juice, freshly squeezed 1 1/2 teaspoons lime zest, freshly grated 1 cup soymilk 1/4 cup canola oil 2 tablespoons tequila 1/2 teaspoon vanilla 3/4 cup granulated sugar 1 1/3 cups all-purpose flour 1/4 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt To Make Icing: 1/4 cup margarine 1 tablespoon soymilk 3 tablespoons lime juice 1 tablespoon tequila tiny drop green food coloring 2 -2 1/2 cups confectioners' sugar 1 pinch kosher salt or 1 pinch coarse salt 1. Preheat oven to 350 F and line muffin pan with cupcake liners. 2. Beat together lime juice, zest, soy milk, oil, tequila, vanilla and sugar. 3. Combine the flour, baking soda, baking powder, and salt. Combine into the wet ingredients and mix until smooth. 4. Fill liners about 3/4 fill. I use an ice-cream scoop. Bake 20-22 minutes or until toothpick inserted in center comes out clean. 5. Transfer cupcakes to a cooling rack and cook completely before frosting. 6. To make the icing, blend margarine until soft and fluffy; stir in soy milk, lime juice, tequila and food coloring. Use only the tiniest bit of food coloring. 7. Sift in 2 cups confectioners sugar and blend until smooth and creamy. Add additional confectioner sugar if the icing appears too liquidy. Refrigerate until ready to use. 8. Spread icing on the cupcakes spreading all the way to the edges. 9. Garnish to your preference. Enjoy!
Grass-Fed Ghee the Best Ghee for Human Health
Things to know about grass fed clarified butter Today most of you might be seeking nutritious foods that have high calories to give strength to your body and physique. Thus here grass-fed ghee could be a very much good option for you. In this procedure you will see that cows are fed organic green grass that is not grown from chemical fertilizers. Instead this kind of grass is grown with the help of organic manure. When cows eat this kind of grass then they remain safe from the hard effects of chemically grown grass that is created from insecticides and pesticides. You can conclude that this kind of ghee will be the best option as it is made from the best quality of clarified butter. What is the expiry period of organic ghee? The features and benefits of grass-fed ghee are too many in the long run. This kind of ghee is much safe as it is made from that butter which is extracted from the milk that is produced from organic means. When you buy this kind of ghee then you will have to see its manufacturing and expiry date that is printed on its bottle or container. Even then we suggest you to keep this kind of clarified butter away from exposure to high sun light and heat. For this purpose you may keep this kind of ghee in your refrigerator. You will see that in most cases organic ghee remains fresh upto a time of 18 months after it is prepared and sold in the market. Tips to check the quality of ghee The tips to know about the quality of any ghee are very simple. If you have a glimpse of ghee that has creamy yellow color then it could be the best quality of clarified butter. The ghee that is made from organic means is very good as it has many fat dissolvable vitamins. With it you could remain safe from heart diseases and cardiac disorders. This kind of ghee has many vitamins like A, E and D that are very much essential for human health. Author Bio: Olivers Bennett advises people about dairy food products online like clarified butter, Australian ghee and organic grass fed butter. To purchase organic ghee online, visit this website.
Vegan Pastel De Tres Leches (Tres Leches Cake)
Growing up, I took a number of trips to Central Mexico. While my family is Middle Eastern by heritage, I have a lot of family who immigrated to the Coahuila region of Mexico instead of the United States, and because of this, our family somewhat incorporated various Mexican traditions and foods into our lives. When it's my mother's birthday, my father wakes her up with "Las Mañanitas". When my sister and I were little girls, my grandmother taught us Mexican nursery rhymes and children songs. Traditional Mexican food was some of our favorite go-to comfort food. Pan dulce, tamarindo candy, and fruit sprinkled with lime and Tajín were some of our favorite treats. And to this day, pastel de tres leches is my favorite dessert! Tres leches cake is usually made with three different types of milk: evaporated milk, condensed milk, and heavy cream. So I know what you're already thinking - how could you even make this vegan? Fortunately for vegans, we've already got three milks (even more!), and for this recipe, we use almond milk, soy milk, and coconut milk! Try it the next time you're wanting to add a delicious dessert to your spread of vegan Mexican food. It's definitely worth the effort! ------------------------------------------------------------ Vegan Pastel de Tres Leches (Tres Leches Cake) 1 1/2 cups all-purpose flour 3/4 cup granulated sugar 1 tsp. baking soda 1/2 tsp. salt 1 cup vanilla almond milk 1/3 cup warm coconut oil 1 tbsp. pure vanilla extract 1 tbsp. red wine vinegar 1 (15 ounce) can coconut milk (do not shake can before opening) Vanilla soy creamer 1. Preheat the oven to 350 degrees F and grease a 9-inch square baking pan. 2. In a medium bowl, whisk together flour, sugar, baking soda and salt. 3. In the bowl of stand mixer fitted with the paddle attachment, combine almond milk, coconut oil, vanilla extract and vinegar. Blend on medium until smooth. Add flour mixture and blend on medium until ingredients are well combined. 4. Pour batter into a prepared baking pan. Bake for 25 to 30 minutes or until a cake tester inserted in the center comes out clean. Do not over bake. Set aside to cool. 5. Meanwhile, carefully open the can of coconut milk and spoon the thick cream into a medium bowl. Place this cream in the refrigerator. 6. Pour the remaining thin, watery coconut milk into a 2-cup measuring cup and add enough vanilla creamer to make 1 1/2 cups total liquid. Invert the cake onto a rimmed platter and poke holes on the top of the cake using a dowel. 8. Pour the creamer mixture all over the cake, using a spoon to evenly distribute the liquid and fill the holes in the cake. Set aside for 30 minutes for the liquid to soak in. 9. Use an electric hand mixer to whip the chilled coconut cream until fluffy. Spread whipped coconut cream over the cake. Slice and serve.
Meatless Monday Recipe: Quick & Easy Pad Thai Spring Rolls
Making pad thai at home is deceptively easy, but making spring rolls is ridiculously fun! Combine both, and you have the pad thai tofu spring rolls below - a quick and creative meal you'll definitely find yourself making more than once. You should be able to find spring roll paper, tamarind, and chili garlic sauce in the ethnic food aisle of your local supermarket and most Asian grocers. 10-Ingredient Pad Thai Spring Rolls (Adapted From Minimalist Baker) MAKES 8 ROLLS INGREDIENTS: For The Spring Rolls - 14 ounces extra firm tofu 8 ounces white or brown rice noodles 8 - 10 white or brown rice spring roll papers 2 cups thinly sliced carrots 1 large handful fresh cilantro For The Sauce - 3 tablespoons tamarind concentrate 3 tablespoons tamari or soy sauce + more for tofu 3 - 4 tablespoons coconut sugar, agave, or maple syrup 1/2 lime, juiced 1 - 2 teaspoons chili garlic sauce + more for tofu For Serving (Optional) - Peanut sauce (Check out my Vegan DIY: Thai Peanut Sauce recipe card.) Sriracha Directions: 1) Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Wrap tofu in a clean towel. Set something heavy on top - such as a cast iron pan - to press out liquid for 15 minutes. Then cut into 1/2-inch wide rectangular strips. 2) Arrange tofu on the baking sheet, giving each piece some space so it can firm up. Bake for 28 - 30 minutes to dry and firm the tofu. For softer tofu, bake for 20 minutes. For firmer, bake for 30 - 35 minutes. Set aside. In the meantime, prep carrots, cilantro, and cook rice noodles according to package instructions, then drain and set aside. 3) To make the sauce, add tamarind, tamari, coconut sugar, lime and chili garlic sauce to a small saucepan and bring to a simmer over medium heat. Once it begins bubbling, lower heat to low and cook for 3 - 4 minutes, stirring frequently.Taste and adjust seasonings as needed, adding more tamari or soy sauce for saltiness, chili garlic for heat, coconut sugar, agave, or maple syrup for sweetness, or lime for acidity. Remove from heat and set aside. 4) Heat a large skillet over medium heat. Once hot, add baked tofu and 1 teaspoon each chili garlic sauce and tamari or soy sauce, plus 1 tablespoon of the Pad Thai sauce. Sauté, stirring frequently, for 1 - 2 minutes. Remove from pan and set aside. 5) Add cooked noodles to the still-hot pan over medium heat and add remaining Pad Thai sauce. Use tongs to disperse sauce and toss noodles. Cook for 1 - 2 minutes, then remove from heat and set aside. 6) Assemble a station for preparing the spring rolls with a shallow bowl or plate (for dunking the rice paper), bring a kettle or pot of water to a boil (to cook the rice paper with), and a clean work surface (such as a large cutting board). Gather all ingredients and add hot water to the shallow bowl or pan. Let it cool for 1-2 minutes, then add 1 rice paper at a time and cook/soften for 45 seconds to 1 minute. Lift and let excess water drip off, then transfer to your clean work surface. 7) Top with pad thai noodles, tofu, carrots and cilantro, then roll over once, tuck in sides, and continue rolling all the way up. Place seam-side down on a serving plate or baking sheet and cover with a damp, room temperature towel to keep fresh. Continue until all spring rolls are prepared - about 8. 8) Serve as is with a bit more chili garlic sauce or sriracha! Another great addition is the aforementioned peanut sauce posted above. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days.
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Caramelized Shallot Pasta This pasta is all about the shallots, cooked down in a bath of olive oil to a jammy, caramelized paste. Tomato paste is there for tanginess, and anchovies for saltiness, but they serve more as background flavors to the sweetness of the shallot. This recipe makes enough caramelized shallot mixture for a double batch of pasta, or simply keep it refrigerated to spoon over fried eggs, or to serve underneath crispy chicken thighs or over roasted root vegetables like carrots or sweet potatoes. •YIELD4 servings •TIME40 minutes This pasta is all about the shallots, cooked down in a bath of olive oil to a jammy, caramelized paste. Tomato paste is there for tanginess, and anchovies for saltiness, but they serve more as background flavors to the sweetness of the shallot. This recipe makes enough caramelized shallot mixture for a double batch of pasta, or simply keep it refrigerated to spoon over fried eggs, or to serve underneath crispy chicken thighs or over roasted root vegetables like carrots or sweet potatoes. INGREDIENTS •¼ cup olive oil •6 large shallots, very thinly sliced •5 garlic cloves, 4 thinly sliced, 1 finely chopped • Kosher salt and freshly ground black pepper •1 teaspoon red-pepper flakes, plus more to taste •1 (2-ounce) can anchovy fillets (about 12), drained •1 (4.5-ounce) tube or (6-ounce) can of tomato paste (about 1/2 to 3/4 cup) •10 ounces pasta •1 cup parsley, leaves and tender stems, finely chopped • Flaky sea salt Add to Your Grocery List Ingredient Substitution Guide PREPARATION 1.Heat olive oil in a large heavy-bottomed Dutch oven over medium high. Add shallots and thinly sliced garlic, and season with salt and pepper. Cook, stirring occasionally, until the shallots have become totally softened and caramelized with golden-brown fried edges, 15 to 20 minutes. 2.Add red-pepper flakes and anchovies. (No need to chop the anchovies; they will dissolve on their own.) Stir to melt the anchovies into the shallots, about 2 minutes. 3.Add tomato paste and season with salt and pepper. Cook, stirring constantly to prevent any scorching, until the tomato paste has started to cook in the oil a bit, caramelizing at the edges and going from bright red to a deeper brick red color, about 2 minutes. Remove from heat and transfer about half the mixture to a resealable container, leaving the rest behind. (These are your leftovers to be used elsewhere: in another batch of pasta or smeared onto roasted vegetables, spooned over fried eggs or spread underneath crispy chicken thighs.) 4.To serve, cook pasta according to package instructions in a large pot of salted boiling water until very al dente (perhaps more al dente than usual). Transfer to Dutch oven with remaining shallot mixture (or a skillet if you are using the leftover portion) and 1 cup pasta water. Cook over medium-high heat, swirling the skillet to coat each piece of pasta, using a wooden spoon or spatula to scrape up any bits on the bottom, until pasta is thick and sauce has reduced and is sticky, but not saucy, 3 to 5 minutes. 5.In a small bowl, combine parsley and finely chopped garlic clove, and season with flaky salt and pepper. Divide pasta among bowls, or transfer to one large serving bowl, and top with parsley mixture and a bit more red-pepper flakes, if you like. #kitchen tool#cooking tool#gadgets tool#utensils tool#bigstoneshopcom#home keeping
Meatless Monday Recipe: Vegan Olive & Mushroom Stromboli
Stromboli is one of those foods you can't really find all too often here on the West Coast, and yet it is also one of the foods I tend to find myself craving the most when I'm getting a little too nostalgic for my East Coast upbringing. I remember my father had a friend named George who would so often come to our house with large loaves of stromboli to share. My mother, as she was a dietician, seriously hated how often he did that because while stromboli is delicious, it is certainly not something you should let your children eat every single day! (It's essentially a baguette-length calzone, traditionally filled with meats and a whole lot of gooey mozzarella.) I wish I had this recipe for vegan stromboli back then. I feel like my mother would have found it to be the perfect compromise between the stromboli concept and her habit for keeping good nutrition in mind. Unlike traditional stromboli, it is completely cholesterol free and kicks out all the ham and pepperoni for an equally savory vegetarian filling. With that being said, you could easily add your own vegan pepperoni to this. Yves makes a great pepperoni that would work well in this. Also, Tofurkey deli slices or Veggie Garden meatballs would probably make a fun alternative filling too! Either way, this is a recipe your children are going to love, and you can honestly feel good about making. Vegan Olive & Mushroom Stromboli (Makes 1 loaf) INGREDIENTS: To Make the Dough - 1 cup warm water 1 7-gram package (or 2 1/2 teaspoons) active dry yeast 1 tablespoon olive oil, plus more to coat the dough and bowl 1 tablespoon agave nectar Healthy pinch of salt 3 cups unbleached all-purpose flour, plus more for dusting the work surface For the Filling - 1 tablespoon cornmeal 1 tablespoon olive oil 6 ounces (about 1 1/4 cups) cremini or white mushrooms, sliced Another healthy pinch of salt Black pepper to taste 1/4 cup kalamata or black olives, sliced 1 cup marinara sauce 1 cup Daiya mozzarella shreds (Follow Your Heart Mozzarella works well too.) 1/2 cup + 2 tablespoons vegan parmesan-style topping, divided 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1 tablespoon plain soymilk (as an egg wash) 2 tablespoon fresh parsley Extra marinara sauce for dipping DIRECTIONS: 1) Preheat oven to 475 F. If you have a pizza stone, heat it with the oven. 2) To make the dough, combine water, yeast, 1 tablespoon of olive oil, agave nectar, and salt into a bowl. Gently mix it all together and let it sit for 5 minutes, until it starts to froth. This ensures the yeast is active and has not expired. 3) Add 2 cups of the flour and mix it up. You can do this by hand or in a stand mixer with a dough hook. Continue to slowly add the rest of the flour until you have a slightly sticky ball. Knead the dough until it is smooth and elastic. (This will take about 10 minutes by hand or 5 minutes on medium speed with a stand mixer.) After kneading, form it into a ball. 4) Coat a large bowl with olive oil. (The dough is going to double in size, so make sure the bowl is big enough.) Also coat the dough in olive oil. Put the dough in the bowl, cover it with a damp kitchen towel, and stash it someplace warm for 90 minutes for its first rise. 5) After the first rise, give the dough a couple of light, open-handed slaps to make it collapse so that it's flattened out. Then let it rise for 40 more minutes. Now your dough is ready to use and is the equivalent of 1 pound of store-bought dough. [Note: If you have a favorite store-bought pizza dough that you would prefer to use instead of making your own, make sure it is a pound's worth. Also, start your recipe from this point once you have preheated your oven to the above temperature.] 6) First, you want to begin by lightly dusting your work surface with cornmeal. Then, roll out pizza dough into a 10-by-14 rectangle. 7) In a skillet over medium heat, warm up some olive oil. Add your mushrooms, salt, and pepper, and cook until the mushrooms are softened and have released some of their liquid, about 5 minutes later. Remove from heat and stir in the olives. 8) Spread your marinara sauce evenly across the bottom 3/4 of the pizza dough, leaving margins of approximately 1 - 2 inches on the other 3 sides. Sprinkle both cheeses, onion powder, and garlic powder evenly on top of sauce, reserving 2 tablespoons of the parmesan topping. Next, spread the mushrooms and olives over sauce and cheese. 9) Starting at the long edge on the bottom, roll the dough as tightly as you can into a log. Pinch and fold the two ends and the seam to seal. With the seam side down, lightly brush the rolled up dough with the tablespoon of soymilk. Sprinkle with the remaining parmesan topping. 10) Using a sharp knife, cut 3 or 4 slits in the dough. This will prevent your log of deliciousness from ending up as an exploded log of non-deliciousness in your oven. Transfer to preheated oven and cook 10-12 minutes, until top is golden-brown. Remove and sprinkle with parsley. 11) Cool 5 minutes, slice, and serve with extra marinara.
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Make Your Train Journey Tasty With Food in Train App
“Traveling is incomplete without food” – Every individual would agree with this line. Also, Traveling by train is more enjoyable when you have a food partner of your choice. With the advancement of technology, tasty and healthy food delivery in trains is now feasible with authorised IRCTC E-Catering Partner RailRestro across all the stations. Every passenger may now order food on the train online and have it delivered to their train sleeper. By ordering food online through RailRestro during train travel, passengers can enjoy their favourite food in train. RailRestro and Its Services RailRestro allows you to order famous cuisine from other states while sitting in your train seat. In a few simple steps, they supply you with a variety of meal alternatives from RailRestro. Pamper yourself to delicious, hygienic, and sumptuous meals at your railway seat. They provide the best food delivery in train anywhere in India. RailRestro prepares your food in association with more than 2000 eateries, ensuring that you receive high-quality food while adhering to strict hygienic rules. All the restaurant partners of RailRestro are authorised by FSSAI. They ensure that passengers always get high-quality and hygienic cuisine. RailRestro allows you to order food for your train ride. They have put together a comprehensive online food selection that caters to various flavours. You may also end up saving good money by applying promo codes found on the website. Customers may also order food instantly by downloading the app from the Google Play Store or the Apple App Store. When you cannot access the internet due to being out of network, please call them at 8102202203 to place your order. You don't need to bring your lunch if you're booking train tickets for a future trip. On the train, the food on track app will satisfy your appetite and provide you with the best flavour of the town. Top 6 Tastier Options for Ordering Food in Train 1. Dum Aloo Your family will love this fantastic dum aloo. It is a delightful meal consisting of potatoes, crumbled paneer, butter, onions, Kasuri methi and ghee, which you can order using the food on track app. 2. Lemon Chicken Chicken, Lemon, dried chilli, garlic and some selective ingredients constitute this incredible recipe. Try this amazingly delicious chicken variant on your next train journey, and you wouldn't be able to resist ordering lemon Chicken when booking food in train! 3. Dal Makhani Dal Makhani is a Punjabi staple and unique Indian delicacy. This rich, creamy dal dish is infused with butter and can be eaten with naan or paratha or cooked rice. Impress everyone by adding to your food in train. 4. Butter Chicken Butter chicken is a favourite among most Indian non-vegetarians. The classic chicken curry is a superbly scrumptious dinner treat for your family. 5. Hyderabadi Biryani It's the perfect choice for all foodies. It is rice spiced and intermingled with soft chunks of meat or chicken. It is served with cold raita. 6. Idli Sambhar This glorious Idli Sambhar is a popular choice when ordering food on the train. You can enjoy Idlis for breakfast, lunch, snacks or dinner. It is served with finely ground coconut chutney and a hot bowl of sambhar. Precautions and Safety Protocols Taken By RailRestro Indian railway e-catering provides significant advantages over other meal options during the ongoing Coronavirus outbreak. During this pandemic, you can't rely on pantry meals. People are dissatisfied with the hygiene and quality of the pantry food served onboard trains. Only the E-catering service can guarantee you sanitary and fresh food while on the trip. During a pandemic, e-catering can help travellers with their dietary needs. RailRestro and its representatives do frequent safety checks to avoid any form of contamination. Their delivery partner must adhere to the norms and regulations established. It assists them in assuring the safe food in train during Covid-19. The following are some of the frequent safety checks they perform: • They take the temperature of the delivery people regularly. • Cutlery and dining accessories are sanitised. • Food is delivered with no contact delivery from the FSSAI-approved eateries only. • RailRestro can help you order healthy cuisine for your train journey. • Cooks are only allowed to make meals if their body temperature is below 99 degrees Fahrenheit. Only asymptotic employees are permitted to work in restaurants or serve passengers on trains. • Kitchens are thoroughly cleaned and sanitised regularly. As a result, coronavirus has no potential to spread through food. • In the kitchens, all restaurant employees wear protective masks. What Are the Advantages of using food on track app? The advantages of ordering food in train via RailRestro are as follows: • Get food delivered to your railway seat whenever you want. • At a reasonable price, you can get high-quality, hygienic train cuisine. • Get great and fresh restaurant food delivered right to your seat. • Trains have a wide range of culinary alternatives. • Get a refund if your food isn't delivered because you missed the train. • For group rail travel, there is a discount on bulk orders. • Food will be supplied on time to your seat/berth. Measures for Contactless Food Delivery by RailRestro Aside from restaurants, all food delivery guys are taught and instructed to follow the following safety requirements to ensure contactless delivery service in trains: • Before picking up orders from eateries, delivery boys must wash their hands properly and sanitise with a decent sanitiser to guarantee that they are free of viruses. • While making deliveries, the delivery person will ensure there is no interaction with passengers. It is suggested that they leave the food on the berth and ask the passengers to pick it up. • The "Aarogya Setu" app should always be activated on all delivery boys' phones; otherwise, they will not be allowed to deliver meals. • While delivering meals, all delivery boys must wear face masks and hand gloves. • Following each food delivery, the bags brought by delivery boys are thoroughly cleaned to ensure that no Coronavirus is present. The Bottom Line RailRestro is following all the safety protocols made mandatory by the government. It is the best food on track app. RailRestro assures that all restaurant partners meet hygienic food preparation rules and safety precautions during COVID-19. The delivery boys are instructed to follow the safety precautions standards and guarantee that food is delivered in trains without contact.
Meatless Monday Recipe: Lasagna Rolls with Seasonal Greens
Living in Southern California, I am truly horrible at knowing which fruits and vegetables are and aren't in season. I'm also horrible at knowing which recipes are and aren't seasonally appropriate. This is why, embarrassingly enough, I'm throwing up cards for grilled watermelon in the middle of January and teaching you how to make ice cream in December. Thankfully, Isa of Post Punk Kitchen is a New Yorker, and as the Northeast is getting hit by a particularly nasty winter, she knows exactly what to recommend. It's spinach season! It's basil season! And fortunately, this recipe for green lasagna rolls uses both in quite the abundance. Whip it up at home, and share some with me. (Promise?) -------------------------------------------- Green Lasagna Rolls 12 oz lasagna noodles For the white sauce: 1 cup cashews, soaked for at least 2 hours 1/2 cup water 2 teaspoons cornstarch 1/2 teaspoon salt For the pesto: 2 cloves garlic 3 cups fresh basil, loosely packed 1/2 cup pepitas (shelled pumpkin seeds), plus extra for garnish 1/3 cup olive oil 2 tablespoons nutritional yeast flakes 1 tablespoon fresh lemon juice 1/2 teaspoon salt Several dashes fresh black pepper For the ricotta: 1 14 oz extra firm tofu, crumbled 1/4 cup pesto 2 tablespoons nutritional yeast 1 tablespoon olive oil 1 tablespoon fresh lemon juice 1/2 teaspoon salt For the spinach: 2 tablespoons olive oil 6 cloves garlic, minced 10 oz baby spinach Make the noodles: Bring a big pot of salted water to boil and cook the noodles al dente, stirring occasionally to make sure they don’t stick together. If they seem to be, use metal tongs to gently peel them apart. Once cooked, drain them in a colander and run them under plenty of cold water to make sure they stop cooking and don’t stick together. Make the white sauce: Drain cashews. In a blender, combine all ingredients and blend until completely smooth. This could take 1 to 5 minutes depending on your blender. Scrape down the sides of the blender with a rubber spatula every minute or so to make sure you get everything. Set aside. Make the pesto: Place garlic cloves in a blender and pulse a bit to chop. Add basil, pumpkin seeds, olive oil, nutritional yeast, lemon juice salt and pepper and blend. It should still have some texure and not be completely smooth. Thin with a few tablespoons of water to get it into a spreadable consistency. Make the ricotta: In a medium mixing bowl, mash tofu with your hands or an avocado masher, until it resembles ricotta cheese. Mix in pesto, nutritional yeast, olive oil, lemon juice and salt until well combined. Set aside. Make the spinach: Preheat a large heavy bottomed skillet (preferably cast iron) over medium low heat. Add the olive oil and garlic and saute until fragrant, about 30 seconds. Add spinach and cook, stirring often, until wilted, about 3 minutes. Set aside. Assemble and bake: Preheat oven to 350 F. Lightly grease a 9×13 inch casserole dish with olive oil. Spread 3 tablespoons of ricotta mixture evenly over each lasagna noodle, leaving a little room around the side edges and 1/2 inch at each end. Scatter about 3 tablespoons of spinach mixture over the ricotta. Starting at the bottom end, roll noodle up and place, seam side down, in the casserole dish. Continue with all remaining noodles. Pour the white sauce over the rolls in thick ribbons. Bake for 20 to 25 minutes, until edges are lightly browned and white sauce is thickened. If after 25 minutes the rolls are not browning but the edges are crispy, place under a broiler on low heat for a minute or two, keeping a very close eye so that they don’t burn. Remove from oven and smother on remaining pesto. Garnish with additional pumpkin seeds and serve!
Low-Fat Spinach Lasagna with Roasted Cauliflower Ricotta & Spinach
Who said that being vegan means you have to skip out on your favorite Italian? This lasagna recipe is not only highly customizable (I sauteed some mushrooms and added them right under the spinach in mine!), but the handful of olives across the top gives this dish the right amount of salty kick without kicking up the amount of sodium in a serving. One serving of this lasagna (1/6 of the recipe) is only 300 calories, but switch that standard pasta out for something whole wheat, and you've got the ultimate diet recipe! --------------------------------------------------- Lasagna with Roasted Cauliflower Ricotta & Spinach To Make Ricotta: 1 medium-size head cauliflower (1 1/2 to 2 pounds), chopped into 1/2-inch pieces 2 teaspoons olive oil 1/2 teaspoon salt 1 pound extra-firm tofu 1/4 cup nutritional yeast flakes 2 tablespoons freshly squeezed lemon juice Several pinches of freshly ground black pepper For the Red Sauce: One (28-ounce) can crushed tomatoes with basil 2 tablespoons chopped fresh thyme 3 cloves garlic, minced 1/2 teaspoon salt To Assemble: 8 ounces lasagna noodles, broken in half, cooked in salted water 1 1/2 cups chopped fresh spinach 1/4 cup chopped black olives 1. First, we’ll roast the cauliflower. Preheat the oven to 400°F. Line a large, rimmed baking sheet with parchment paper; that way the cauliflower won’t stick. Place the cauliflower on the sheet and drizzle the oil over it. Spray it with nonstick cooking spray and sprinkle with 1/4 teaspoon of salt. Toss it with your hands to make sure everything is salted. Spread the cauliflower in a single layer and bake for 10 minutes, then flip it with a spatula. You don’t have to flip each and every one, so don’t get OCD about it. Bake for another 15 to 20 minutes, until lightly browned, tender, and toasty. 2. In the meantime, crumble the tofu into a mixing bowl. Use your hands to mash the tofu, squeezing it between your fingers, until it has the consistency of ricotta cheese. Add the nutritional yeast, lemon juice, pepper, and remaining salt. Use a fork to mix well. 3. When the cauliflower is done, transfer it to the mixing bowl with the tofu mixture. Use a potato masher to mash it really well, for a minute or so. If it doesn’t seem to be mashing enough with the potato masher, a few pulses in the food processor should get it nice and crumbly. Set aside. 4. To prepare the sauce, mix all its ingredients together and set aside. 5. Preheat the oven to 350°F. Pour a thin layer of red sauce on the bottom of an 8-inch square casserole. Line with a layer of noodles. Spread with one-third of the cauliflower ricotta. Layer with 3/4 cup of spinach leaves. Pour on about a cup of sauce. 6. Repeat the process one more time, creating another identical layer, starting with the noodles. For the top layer it’s just a little different: Layer with noodles, pour the sauce on first, then layer with ricotta. This layer doesn’t get any spinach. Sprinkle with a layer of olives and press it into the the tofu. 7. Bake for 40 minutes, until the top is browned. Let it cool down before serving.
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7 tips to make six pack abs
Byhttps://www.sachinsharma.gq/2022/01/7-tips-to-make-six-pack-abs.html 7 tips to make six pack abs  So the first step for a six-pack is to look at what you eat, and stick to lean meat, vegetables, and cut out all the sweets and carbs. The second step is to commit to a strong strength training program - not a contract you make twice a week now, but three to four times a week, with determination and focus - to see your abs change. The good news: Most movements do not require additional equipment or equipment, so you can do it at home. The final ingredient for building your six-pack is a solid daily dose of cardio. Improving your overall fitness will help train your body to use energy efficiently, and teach it to start burning calories the minute you start moving. And that is the key because you can have the strongest bellies in the world, but if they are covered with a layer of fat, you will never see them. 1. Examine your diet Getting a six!-pack requires lowering ,your  To burn fat, you need a calorie deficit, which means you eat fewer calories than you burn. The_ saying 'abs /made in the kitchen_ is very accurate to most people, Note: The way human bodies distribute fat varies, therefore, no single body fat secures the abs. However, the percentage of body fat between 14% and 24% for women and 6% and 13% for men should indicate a specific definition of ab. Although you need a calorie deficit, it is important to maintain a healthy diet. According to Yasi Ansari, RDN, a certified sports nutritionist and national media spokesperson for the Academy of Nutrition and Dietetics, here are some healthy eating tips while working to get six packets: Focus on lean proteins, such as pork, lamb, chicken, fish, milk, nuts, seeds, and vegetables. "This will improve your appetite and help your body repair and rebuild muscle after your workout," said Angel Planells, RDN, spokeswoman for the national news agency of the Academy of Nutrition and Dietetics. !=Choose~ whole grains ~over the refined carbs* which~ containa less fiber;-vitamins, and` minerals. Load fruits and vegetables, which are rich in fiber and nutrients. Manage healthy snacks to avoid the temptation of easy access to junk food. Eat light foods that include many food groups. For example, instead of just eating an apple, you can pair it with peanut butter to satisfy your appetite, says Planells. Look at portions to size, to avoid overeating. Stay hydrated. Drink about three to four liters a day, says Ansari. Time helps. Ansari recommends: https://www.sachinsharma.gq/2022/01/7-tips-to-make-six-pack-abs.html
Meatless Monday Recipe: Chipotle Black Bean Tortilla Soup
One full week into June means that we're well on our way to Summer! But I'll be honest - the weather has been a little bit strange here in San Diego. With Tropical Storm Blanca coming up from Mexico, the month so far has been unexpectedly cool and overcast - a bit dissuading for those of us who want to reach for our flip-flops and head to the beach! However, the wonky weather of Southern California's late Spring and early Summer always has me looking to make some unconventional soups. For example, I might go for some matzoh ball soup with a side of sauerkraut pirogi or sprinkle some Follow Your Heart cheddar shreds on a hearty potato soup. But perhaps my favorite soup for this weather is a bean-based tortilla soup garnished with a couple corn tortilla chips for an added crunch, so I can enjoy the flavors of summer while beating that untimely chill! Try this recipe with a number of different garnishes. Top it with a dollap of Tofutti Better Than Sour Cream or chop up some fresh slices of avocado. Either way, you'll find yourself falling in love with the slight kick and aroma of this soup - and have plenty of leftovers too! Chipotle Black Bean Tortilla Soup (Adapted From Minimalist Baker) MAKES 6 SERVINGS INGREDIENTS: For The Soup - 2 tablespoons avocado, grape seed, or coconut oil 1/2 white or yellow onion, diced 3 cloves garlic, minced 1/2 red or orange pepper, diced 1 1/2 teaspoons cumin 1 teaspoon chili powder 1 1/2 cups chunky spicy salsa 4 cups vegetable stock 2 tablespoons coconut sugar or maple syrup (optional, to taste) 2 15-ounce cans of black beans cooked in salt, slightly drained 1 15.25-ounce can of whole kernel corn, drained For The Garnish (Optional) - Lime juice Fresh cilantro, chopped Red onion, diced Tortilla chips Ripe avocado, cubed Hot sauce Non-dairy sour cream (or cashew crema) DIRECTIONS: 1) Heat a large pot over medium heat. Once hot, add oil, garlic, onion, pepper, a pinch each salt, and pepper, and stir. Cook for 4 - 5 minutes, stirring frequently, until onions are translucent and the peppers have a bit of color. 2) Add cumin and chili powder and stir to coat. Then add salsa, vegetable stock, and coconut sugar. Stir to combine, then increase heat to medium heat and bring to a low boil. 3) Once it’s boiling, add black beans and corn, and stir. Reduce heat to low and simmer, covered for 30 minutes or more, stirring occasionally. 4) Serve as is or with recommended serving options above. Leftovers will keep covered in the refrigerator for 5 - 6 days, or in the freezer for 1 month.