Cards you may also be interested in
Thai Cauliflower and Sweet Potato Flautas with Spicy Peanut Sauce
In pursuit of the perfect sweet potato flautas recipe for dinner tonight, I found this little game-changer. Not only are these sweet potato flautas amped up in nutrition with the inclusion of cauliflower, but Thai-style Mexican food? This is about to attack like, five different cravings in one. Word. ------------------------------------------------------------- Thai Cauliflower and Sweet Potato Flautas Peanut Sauce: 1 cup peanuts 1 cup water 1 tsp brown sugar 1 tsp toasted sesame oil 2 Tbsp soy sauce 1 Tbsp lime juice 1 small red Asian chili Flautas: 2 tsp toasted sesame oil 1 stalk lemongrass, beaten and finely chopped 1 medium head cauliflower, finely chopped ½ yellow onion, diced 2 garlic cloves, minced 1 small red Asian chili, minced ½ sweet potato, grated ½ cup Thai basil ¼ cup cilantro, chopped salt & pepper cooking oil for frying 8 small tortillas (corn or flour) 1. First, make the sauce. Combine all the sauce ingredients in a blender and blend until smooth. IF you have time, add another half or full cup of water and bring to a simmer in a saucepan as you prepare the flautas. If not, no worries! You can also just use peanut butter, instead of peanuts, if that's what you have on hand. 2. In a frying pan over medium heat, add the sesame oil and lemongrass. Let cook for a minute or two before adding the cauliflower. Cook for another minute (assuming the cauliflower is very finely chopped, if not — cook it longer! It needs to be softening before you proceed) before adding the onion, garlic, and Asian chili. 3. Cook for one minute before adding the grated sweet potato and half of the Thai basil. Cook for another two minutes before removing from the heat and adding the remaining basil, cilantro, and salt & pepper to taste. 4. In a clean, heavy frying pan, heat ½" of cooking oil over medium heat. Let it heat for at least 3-4 minutes before proceeding. Roll about ⅓ cup of filling in each tortilla to make eight flautas. 5. When the oil is hot, work in batches placing each flauta seam-side-down in the oil. Cook until each side is golden-brown, rolling over to get all sides. 6. Top with extra basil, cilantro, peanuts, and lime. Serve with peanut sauce.
Pikachu Buns
I was in a baking mood and decided to try to make these! They came out good for my first time 😁😁 I'll post my recipes below if you'd like to try and make them. If you'd like the recipe, message me 😘 My bun recipe: -200g milk (Lukewarm) -5g active dry yeast -30g sugar --240g bread flour -60g all purpose flour -30g butter (room temp) -Egg wash Step 1: put lukewarm milk, sugar and yeast in a bowl. Whisk and set aside for 5min Step 2: in a separate bowl, combine bread flour and all purpose flour. Then add milk mixture. Add a pinch of salt and knead dough Step 3: after dough can take ball form, knead in the room temp butter. Knead until butter is fully incorporated. After incorporated, put in a lightly greased bowl cover with plastic wrap and set aside in a warm place for 30-40 min. Step 4: after 30-40 mins, take dough out. It should have doubled in size. Put flour on your finger and poke the middle of the dough. If it first bounce back, declare the air from dough and cut in 8 equal pieces. Form in to balls and set aside on a baking sheet for 10-15 mins. Make sure to cover with a lightly dampened cloth. Step 5: cut two areas on the doughball across from each other in a diagonal direction. Egg was the parts you cut in to. Sprinkle with sugar cover them again with a lightly dampened cloth and let them rest for 30 mins - an hour. They will double in size again Step 6: bake in an oven preheated to 400° for 10-12 mins and you're done! Chocolate pudding filling: -2 egg yolks -2 1/2 tbsp sugar -1 tbsp all purpose flour -1 1/2 tbsp corn starch -1 tbsp coco powder -200ml milk (hot) -2 tbsp butter -30g chocolate. I used four squares of semi sweet chocolate Step 1: whisk egg yolks and sugar together. In separate bowl, combine flour, corn starch and coco powder. Add mixture to yolk mixture and whisk together. Step 2: slowly add hot milk to the chocolate yolk mixture. When fully combined. Put yolk mixture through a strainer into a pot. Out put on burner and set to medium heat. Continuously whisk until mixture thickens to pudding consistency. Step 3: take off heat immediately and add butter and chocolate. Continue mixing until chocolate and butter mix in. Step 4: place plastic wrap directly on pudding and put in fridge to cool. After it cools, mix it again and add to piping bag.
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!
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.
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.