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Travel the World with These 5 Delicious Vegan Recipes

If you're anything like me, you're definitely an international foodie. You've tried Russian food with your friends or tried making your own vegetarian sushi at home. Trying international foods is a terrific way to find out more about a culture - and it's certainly cheaper than a roundtrip ticket!
Below I have five different vegan and vegetarian-friendly recipes from five different countries: Spain, France, Ethiopia, South Korea, and Jamaica! Try them out the next time you want to travel the world from inside your kitchen.

Paella de Verduras (Spain)

Vegetarian Paella

(From La Tienda)
MAKES 4 SERVINGS
INGREDIENTS:
1 tbsp extra virgin olive oil

3 piquillo peppers
1 large bermuda or Vidalia onion, chopped
1 large red bell pepper, cored, seeded and chopped
1 large green bell pepper, cored, seeded and chopped
3 large cloves or garlic, peeled and finely minced
1 - 1/2 tsp bittersweet Spanish paprika (Pimentรณn de la Vera)
5 - 10 strands of saffron
1 medium zucchini, trimmed and cubed
4 large ripe tomatoes, peeled, seeded and chopped (or 8 - 10 halved grape tomatoes)
Salt and pepper to taste
1 1/2 cups Bomba rice, or Calasparra rice
3 cups vegetable stock, or 2 cubes vegetable bouillon. (Keep stock warm!)
Finely minced parsley
DIRECTIONS:
1) In a 13" paella pan, heat the extra virgin olive oil over medium high heat. Add the Piquillo peppers, onion and bell peppers. Reduce heat to medium low and cook for 10 minutes or until the vegetables are tender and the onion is translucent. Add the garlic, smoked paprika, saffron, zucchini and tomatoes and simmer for 10 minutes more. Stir in the rice and warmed stock and bring to a boil. Lower heat to medium low and simmer for 10-15 minutes, until most of the stock is absorbed.

2) Cover with foil, put in 350 F oven for another 10 minutes, or until all the liquid is absorbed.
3) To serve, decorate with lemon wedges and chopped parsley.


Pissaladiere (France)

Marseilles-Style Pizza

MAKES 3 SERVINGS
INGREDIENTS:
1/2 recipe Vegan DIY pizza dough (or store bought works well)
2 tablespoons pesto (store bought or homemade)
2 tablespoons tomato sauce or paste
5 white onions
1/2 teaspoon sea salt
1/2 teaspoon oregano
1/4 cup water
1/4 teaspoon black pepper
1/3 cup sliced black olives
1/4 cup sliced sundried tomatoes
A pinch of red pepper flakes
DIRECTIONS:
1) Slice onions very thin and toss them in your largest pot along with the water, oregano, salt and pepper. Turn heat on medium low, stir and cover. Let cook for a little over an hour, stirring occasionally.They will get very, very soft and translucent.
2) Roll out pizza dough very thin. Place in greased long rectangular tart pan and prick the bottom with a fork. Brush with pesto and tomato sauce and then add a thick layer of cooked onions (you might not need all the onions). Sprinkle the sliced olives and sundried tomatoes on top and finish with a sprinkle of red pepper flakes.
3) Bake at 450 for about fifteen minutes, or until the bottom of the pizza is done. Remove and let cool then pop out of tart pan and trim sides.
4) Serve with a glass of red wine and pretend youโ€™re in Nice.

Alitcha Aterkik (Ethiopia)

Yellow Split Peas

(Adapted from Afra Cooking)
MAKES 4 SERVINGS
INGREDIENTS:
4 cups water

1 cup dried yellow split peas
Olive oil, to taste
1/2 small onion, chopped
2 cloves garlic, minced
1 inch of fresh ginger peeled, finely chopped
1/2 tsp ground turmeric
Salt, to taste

DIRECTIONS:
1) Place 3 cups water (or a stock if you wish) and the yellow split peas in a large saucepan and bring to a boil on high heat. Once boiling, reduce heat to medium-low and simmer until most of the water has absorbed, about 40 minutes.In the meantime, saute your onion until clear, 5 minutes. Then add ginger, garlic, and turmeric and cook 1 minute.
2) Add to the cooked peas.
3) Add a little more water and simmer again until the peas are very soft. Add salt to taste

Vegan Bibimbap (South Korea)

Mixed Rice and Vegetables

MAKES 3 - 4 SERVINGS
INGREDIENTS:
Sauteed fern (Available at Korean supermarkets, but if you omit, that's okay too!)
1 bunch spinach, washed and trimmed
1 package mung bean sprouts (or soybean sprouts), washed and trimmed
1 medium carrot, cleaned and julienned
1/2 block extra firm tofu, cut into dominoes
About 6 cloves garlic, minced
1 green onion, chopped
2 cups cooked rice
2-3 tbsp sesame oil
About 1 tbsp cooking oil for stir frying
3 tbsp Korean hot pepper paste (gochujang, available in many supermarkets and Asian stores)
Toasted sesame seeds (for garnish)
Salt and pepper

DIRECTIONS:

1) Boil mung bean sprouts in water for about 5-7 minutes until just tender. Drain thoroughly using a colander. Move to a large bowl. Using a pair of chopsticks, dress with about 2 tsp sesame oil, salt, pepper, about 1 minced garlic clove, 1 tsp green onions. Set aside on a plate.

2) Blanch the spinach in boiling water for no longer than 15 seconds and drain using colander. Run under cold water immediately, then squeeze out all the water. In the same large bowl that you used for sprouts, dress using the same exact ingredients. Move to the plate next to the sprouts (but donโ€™t mix them together!).
3) Heat 1 tbsp oil in a large wok or frying pan over medium heat. Add carrots and saute for about 5-6 minutes until done. Set aside.
4) Using the same frying pan, pan fry the tofu until golden crispy, about 4 minutes on each side. Season with salt and pepper, then set aside.
5) In a small bowl, whisk 3 tbsp hot pepper paste with 1 tbsp sesame oil.
6) If you got the dry ferns, soak them in water for about 4-5 hours until completely reconstituted. Drain. Boil in water for about 30-45 minutes until these suckers are completely limp. Drain. Then saute in soy sauce (to taste), 3-4 cloves minced garlic, and sesame oil (also to taste) for about 5 minutes.
7) Assemble all of the above over a bowl of brown rice. Admire for a few seconds and then mix it all together with a spoon, then eat it!

Veggie Patties (Jamaica)

Pocket Pastry filled with Diced Vegetables

MAKES 6 LARGE PATTIES
INGREDIENTS:
1 tablespoon coconut oil
1/2 cup 1/4-inch-diced yellow onion
1/8 teaspoon ground cinnamon
1/4 teaspoon allspice
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/8 teaspoon cayenne
Coarse sea salt
2 larges cloves garlic, minced
3/4 cup coconut milk
1/4 cup 1/4-inch-diced carrots
1/4 cup 1/4-inch-diced yellow potatoes
1/2 cup fresh green peas (or frozen)
1/2 cup sweet fresh corn (or frozen)
1/2 cup shredded cabbage
1 tablespoon minced fresh thyme
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon freshly ground white pepper
Pastry:
1 3/4 cups unbleached flour
1 cup whole wheat pastry flour
2 teaspoons turmeric
1/2 teaspoon fine sea salt
3/4 cup chilled coconut oil
2 teaspoons apple cider vinegar
1/2 cup plus 2 tablespoons ice water

DIRECTIONS:

1) In a medium-size saute pan over medium-low heat, combine the coconut oil, the onion cinnamon, allspice, cumin, red pepper flakes, cayenne, and 1/2 teaspoon of salt. Saute, stirring occasionally, for 8 to 10 minutes, or until the vegetables are caramelized. Add the garlic and cook for an additional 2 minutes. Stir in the coconut milk, carrots, and potatoes, reduce the heat to low, cover, and cook until the carrots and potatoes are tender, 10 to 12 minutes. Stir in the green peas, corn, cabbage, thyme, and lemon juice, cover, and cook for 3 minutes more. Season with additional salt and the white pepper (or to taste) and set aside to allow the flavors to marry.

2) Combine 1 1/2 cups of the white flour with the pastry flour, turmeric, and salt in a large bowl and mix well. Set the remaining 1/4 cup white flour aside. Add the coconut butter to the flour mixture and rub with your fingertip until the mixture resembles fine sand, about 10 minutes.
3) Combine the vinegar and water and mix well. Then, without overworking the dough, add the vinegar mixture by the tablespoon, while stirring, just until the dough comes away from the sides of the bowl and begins to coalesce. Squeeze into a tight ball, flatten, cover in plastic wrap, and refrigerate for at least 1 hour.
4) Preheat the oven to 350F and remove the dough from the refrigerator.
5) With the reserved flour, lightly dust a clean surface, roll out the dough until it is about 1/8 inch thick. Cut six 6-inch circles from the dough (you can use a bowl). Spoon 2 heaping tablespoons of the filling onto the center of one side of each circle, leaving about a 1/8-inch border. Fold the other half over to make a half-moon, press to seal, and make ridges around the edge using a fork. (hs note: if your dough is at all on the dry side you may need to run wet fingers around the edge of the circles to help get a good seal).
6) Transfer the patties to a parchment-lined baking sheet and bake until golden brown, about 35 minutes. Serve immediately with some hot sauce.

6 Comments
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@vegantraveler I remember the first time I had Ethiopian food. It was pretty unusual for me to eat using only the bread, usually even Indian places give out forks nowadays haha
I love bibimbap! I've only ever seen it with meat though in restaurants, cool recipes!
I just realized that the cover of this card are flags of nations. haha
I could eat Ethiopian for every meal, and I'd save a lot of time not having to wash any silverware :)
Paella! I could eat an entire pan-full myself!
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Easy Spinach Artichoke Quiche Cups โ€“ย Gimme Some Oven
Do you love quiche? I'm always down for a slice of my favorite savory brunch staple. Quiches are cool because you can vary them in so many ways, depending on how you dress them up. These mini quiches from Gimme Some Oven are filled with artichokes and spinach, then baked in a muffin tin so they're extra-cute! ^.^ Super easy and SUPER delicious, these are definitely worth making ASAP :) P.S. All photos are by the magnificent Gimme Some Oven! :D Easy Spinach Artichoke Quiche Cups Prep Time: 10 min. Cook Time: 20 min. Difficulty: Super Easy Recipe adapted from Gimme Some Oven What You'll Need 1 (14.5-ounce) can artichoke hearts, drained and chopped 1 package frozen spinach, drained 5 eggs, whisked 3/4 cup shredded mozzarella cheese 2/3 cup milk (any kind) 1/2 cup chopped white onion 1/4 cup grated Parmesan cheese 2 cloves garlic, minced 1/4 teaspoon salt 1/4 teaspoon pepper Directions 1. Preheat oven to 350ยฐF. Spray muffin tin with cooking spray (or line with paper liners). 2. In a large mixing bowl, combine all ingredients and stir together. 3. Divide the mixture evenly among 12 baking cups. They should be almost full. 4. Bake until eggs are set and a toothpick inserted in the middle of the quiche comes out clean โ€“ about 20 minutes. Serve immediately, or freeze for a delicious breakfast on-the-go! Enjoy :) For more yummy recipes, follow my Cooking collection! Let me know if you make these โ€“ I'd love to hear how yours came out :)
๊ฒฝ๊ธฐ๋„์—์„œ ์ฆ๊ธฐ๋Š” ์ด์ƒ‰ ๋ฐ์ดํŠธ ์ฝ”์Šค BEST 5
๋งค๋ฒˆ ๋ฐ์ดํŠธ ์ฝ”์Šค ์ •ํ•˜๊ธฐ ์‰ฝ์ง€์•Š์ฃ ? ๊ณ ๋ฏผํ•˜์‹œ๊ณ  ๊ณ„์‹ ๋‹ค๋ฉด ๋ฐ”๋กœ ์—ฌ๊ธฐ๋กœ ๊ฑฑ์ •ํ•˜์ง€๋ง๊ณ  ๋†€๋Ÿฌ๊ฐ€์„ธ์š”~ ๊ฒฝ๊ธฐ๋„์—์„œ ์ฆ๊ธฐ๋Š” ์ด์ƒ‰ ๋ฐ์ดํŠธ 5๊ฐ€์ง€ ์ฝ”์Šค๋ฅผ ์ถ”์ฒœํ•ฉ๋‹ˆ๋‹ค!! 1. ๊ด‘์ฃผ ํ™”๋‹ด์ˆฒ ๋„์‹œ๋ฅผ ๋– ๋‚˜ ์ˆฒ ์†์„ ๊ฑท๋Š” ๊ฒƒ ์ž์ฒด๋กœ ํž๋ง!! ์†Œ์ค‘ํ•œ ์‚ฌ๋žŒ๊ณผ ํ•จ๊ป˜ ๊ฐ€์„ ์ˆฒ๊ธธ์„ ๊ฐ™์ด ๊ฑธ์œผ๋ฉด์„œ ์ด์•ผ๊ธฐ๊ฝƒ์„ ํ”ผ์›Œ ๋ณด์„ธ์š”~ ๋‹จํ’์œผ๋กœ ๋ฌผ๋“  ์˜ˆ์œ ๊ฐ€์„ ํ’๊ฒฝ์„ ๋Š๋ผ๋ฉฐ ๊ฐ์„ฑ์— ์ –์–ด๋ณด์•„์š” 2. ๋‚จ์–‘์ฃผ ๋ฌผ์˜ ์ •์› ๋‚ ์”จ๊ฐ€ ํ™”์ฐฝํ•œ ์š”์ฆ˜ ์—ฌ๊ธฐ๋กœ ๋†€๋Ÿฌ ๊ฐ€๋ณด์„ธ์š”~ ๊ฐ€์„ ๋ถ„์œ„๊ธฐ๊ฐ€ ๋ฌผ์”ฌ ๋‚˜๊ณ  ์–ต์„ธ ๊ฝƒ๊ณผ ์ฝ”์Šค๋ชจ์Šค๋กœ ์ •์› ๊ฐ€๋“ ์ฑ„์›Œ์ ธ ๊ฐ•๊ณผ ์–ด์šธ๋ ค์ง„ ์ „๊ฒฝ์ด ๋ฉ‹์ง€๋‹ต๋‹ˆ๋‹ค ์—ฌ๊ธฐ ์•ˆ ๊ฐ€๋ฉด ๋‚˜๋งŒ ์†ํ•ด ์–ด์„œ ๊ฒจ์šธ ๋˜๊ธฐ ์ „์— ๋†€๋Ÿฌ ๊ฐ€๋ณด์„ธ์š”~~ 3. ๊ณ ์–‘ ํ”Œ๋žœํ…Œ์ด์…˜ ์—ฐ์ธ์ด๋‚˜ ๊ฐ€์กฑ ๋“ฑ ๋‚จ๋…€๋…ธ์†Œ ์ฆ๊ธธ ์ˆ˜ ์žˆ๋Š” ๊ธ€๋ž˜ํ•‘์„ ํ•  ์ˆ˜ ์žˆ๋Š” ๊ณ ์–‘ ํ”Œ๋žœํ…Œ์ด์…˜์€ ์ธ์œ„์ ์ธ ๊พธ๋ฐˆ์ด ์—†์–ด ๋ถ€๋‹ด ์—†์ด ํŽธํ•˜๊ฒŒ ์ฃผ๋ณ€ ๊ฒฝ์น˜๋ฅผ ๊ตฌ๊ฒฝ ํ•  ์ˆ˜ ์žˆ์–ด์š” ๋ฐค์— ๋น›๋‚˜๋Š” ๋ณ„๋น›์ถ•์ œ๋„ ๊ผญ ๋†“์น˜์ง€ ๋งˆ์„ธ์š” ์ข‹์•„ํ•˜๋Š” ์‚ฌ๋žŒ๊ณผ ์†์žก๊ณ  ์ด๋ฒˆ ๊ธฐํšŒ์— ๊ฐ€๋ณด์‹œ๋Š” ๊ฑด ์–ด๋–จ๊นŒ์š”? 4. ํŒŒ์ฃผ ํผ์ŠคํŠธ ๊ฐ€๋“  ๊ณ ๊ธ‰์Šค๋Ÿฌ์šด ๋กœ๋งˆํ’์˜ ๊ฑด๋ฌผ๊ณผ ๊ณต์›์„ ์กฐํ™”๋กญ๊ฒŒ ๋งŒ๋“ค์–ด ๋“œ๋ผ๋งˆ ์„ธํŠธ์žฅ์œผ๋กœ๋„ ์“ฐ์ผ๋งŒํผ ์œ ๋ช…ํ•ฉ๋‹ˆ๋‹ค ๋Œ€๊ทœ๋ชจ ๋ณตํ•ฉ๋ฌธํ™”์‹œ์„ค์ด๋ผ ๋‹ค์–‘ํ•œ ๋ณผ๊ฑฐ๋ฆฌ๊ฐ€ ๋งŽ์•„์š” ์—ฐ์ธ์ด๋‚˜ ๊ฐ€์กฑ์ด๋ž‘ ๊ฐ€์…”์„œ ๊ฐ™์ด ์ฆ๊ฒจ ๋ณด์„ธ์š”~ 5. ์–‘ํ‰ ๊ตฌ๋‘”์—ญ ์˜›๋‚  ๊ทธ๋Œ€๋กœ ๋ณด์ „๋ผ์žˆ์–ด ํ์—ญ ๊ทธ๋Œ€๋กœ์˜ ๋ฉ‹์„ ๋Š๋‚„ ์ˆ˜ ์žˆ์–ด์š” ์ „์ฒ ๊ธธ ์˜†์— ์žˆ๋Š” ๊ฝƒ์€ ์–ผ๋งˆ๋‚˜ ์•„๋ฆ„๋‹ค์šด์ง€ ์‚ฌ๋ฐฉ์ฒœ์ง€๊ฐ€ ํฌํ† ์กด!! ์˜›๋‚  ์„ค๋ ˆ๋Š” ์ฒซ์‚ฌ๋ž‘ ๊ธฐ๋ถ„์„ ๋‚ด๊ณ  ์‹ถ๋‹ค๋ฉด ์—ฌ๊ธฐ๋กœ ๊ฐ€๋ณด์„ธ์š”~
Green Tea Smoothies โ€“ Delicious, Healthy, and Help You Lose Weight
Celebrate summer with these yummy green tea smoothies! They're packed with seasonal fruit and all the nutrients your body needs, helping you eat smart and achieve your health goals. Researchers at Purdue University found that you stay fuller longer when you drink thick beverages like smoothies; replacing meals with smoothies ups your chance of losing weight and keeping it off for more than a year. Even if weight loss isn't one of your goals, drinking smoothies can help you sneak in more raw fruits and veggies into your diet. My dad, who's a total health nut, will throw everything from kale to tomatoes to raw beets into his VitaMix โ€“ but shockingly, you'd never know it! Using a little peanut butter, cinnamon, sweetened yogurt, or ripe strawberries can really mask the taste of less traditional ingredients. Why Green Tea? Green tea contains catechin polyphenols, which Swiss researchers have found significantly increase your body's metabolism of fat โ€“ meaning you burn more, faster. In addition, green tea contains less caffeine than coffee, which, coupled with the nutrients provided by other ingredients, will give you long lasting, non-jittery energy, unlike the buzz-crash-repeat vicious cycle of coffee. Give one (or all!) of these green tea smoothies a try โ€“ you won't be disappointed! Green Tea Goddess Smoothie 3 cups frozen green grapes 2 cups baby spinach, packed 1 1/2 cups strong brewed green tea, cooled 1 medium ripe avocado 2 teaspoons honey (or agave syrup) Avocados are packed with oleic acid, a healthy fat that's great for your heart. Plus, they've got more potassium than bananas, making them excellent supporters of healthy blood pressure levels. Source: Eating Well Blueberry Green Tea Smoothie 3/4 cups green tea 2 cups frozen blueberries 12 oz. nonfat vanilla yogurt 20 whole almonds, unsalted and dry-roasted 2 tbsp. ground flax seeds Almonds are high in magnesium, iron, calcium, and protein, as well as healthy fats that may help you lose weight, and certainly support a healthy heart and low cholesterol! Source: Food Antioxidant-Rich Berry Matcha Smoothie 1/4 cup frozen blueberries, raspberries, or blackberries (or a mix of all three!) 1/2 cup yogurt 1/2 cup ice 1 tsp. matcha powder Add some mango, kiwi, ginger, or a few fresh mint leaves to make this even yummier! Source: MatchaSource Mango Green Tea Smoothie 1/2 cup green tea 1/2 cup fat-free Greek yogurt 1 cup mango chunks, fresh or frozen 3-5 ice cubes Mango is one of my favorite fruits, and protein-packed Greek yogurt will keep you full and focused for hours! Source: Joy Bauer Cinnamon Honey Green Tea Smoothie 1/2 cup green tea, chilled 1/2 cup unsweetened almond milk 1 tsp. cinnamon 1 tbsp. honey 1/2 banana Like green tea, cinnamon has great metabolism-boosting properties. At only 139 calories, this low-cal concoction is better as a snack than a meal replacement. Source: Popsugar A Few Tips: Use frozen fruit. It's cheaper, easier to store, won't go bad, AND might even have more antioxidants than the fresh fruit you find in the supermarket, since it's picked and frozen at peak ripeness. To brew strong green tea, use two tea bags โ€“ but don't oversteep. Oversteeping can give your tea a bitter flavor that other ingredients might not succeed in masking.
14 Mind-blowing Dessert Lasagnas!
I guess these people never got the memo about lasagna being a dinner food โ€“ and oh man, am I glad they didn't. These innovative kitchen wizards have turned a saucy Italian cheesefest into a gourmet dessert. This is a food trend that I have NO doubt we'll be seeing soon on upscale dessert menus around the world. It's hip, it's totally different, and it's just the right amount of weird to tickle the imagination. See what you think โ€“ which one of these fantastical desserts would you most like to try? (I've tried to give credit where credit is due. All the recipes are linked below; just click on the word "Recipe." Photos belong to respective owners.) :) Chocolate Lasagna Brownies, chocolate pudding, and Oreos โ€“ oh my! Add some whipped cream, and you've got a lasagna. (I never, ever thought I would EVER say that sentence.) Recipe by Rachel Schultz, A Household Almanac Apple Pie Lasagna Let me be clear: this is not your grandmother's apple pie. Oh sure, it's got apples, cinnamon, and sugar โ€“ but it's also got caramel cream cheese filling, Heath bar toffee bites, and a touch of maple syrup. I have only one word: WANT. Recipe by Beyond Frosting Pumpkin Pie Dessert Lasagna I don't know if they necessarily needed to specify that this was a "dessert lasagna" โ€“ I think that's pretty clear from the whole "pumpkin pie" part. But I digress. We're talking pumpkin, Cool Whip, pumpkin spice chips (which exist, apparently!?) and chopped pecans. It might be 91 degrees out today, but suddenly I'm feeling a little autumnal! Recipe by The Cookie Rookie, inspired by Beyond Frosting (who is apparently our dessert lasagna MVP!) S'mores Lasagna And speaking of Beyond Frosting, she's also responsible for this dare-I-say GORGEOUS creation topped with gooey toasted marshmallows. S'mores Lasagna may be an improvement on the already impossibly wonderful campfire dessert, because it's got two types of graham cracker (original AND chocolate), marshmallow fluff, whipped cream, and โ€“ for the mess-haters among us โ€“ you can eat it with a fork. Recipe by Julianne Bayer of Beyond Frosting (the dessert lasagna goddess herself. soon we'll all be wearing t-shirts with her face on it.) Brownie Brittle Strawberry Lasagna Before we get too carried away in our decadence, Julianne (yep, we're on a first name basis now) has whipped up a lighter version of dessert lasagna featuring a cheesecake filling, dark chocolate pudding, and plenty of strawberries. See? It's got fruit! It's obviously healthy. Yet again, recipe by my idol, Julianne Bayer of Beyond Frosting Nutella Cheesecake Lasagna Okay, so maybe the photography skills are a little lacking on this one, but the concept is so flawless that I had to include it. Nutella and cheesecake, married into one perfect lasagna that is then dusted with brownie mix and chocolate chips. I can't really explain how much I'm salivating right now. (Sorry for that wonderful image.) Recipe by Modern Christian Homemaker Paleo Chocolate Lasagna Eating clean? Don't worry! We've still found the perfect dessert lasagna for you. Interesting ingredients in this one include coconut palm sugar, almond butter, apple cider vinegar, and shredded zucchini. I won't pretend to understand how it all works, but I will trust the author when she says it's delicious. Maybe. Recipe by Vanessa Barejas of Clean Eating with a Dirty Mind (which is an awesome name for a blog) Fabulous Fruit Lasagna Whoa, a dessert lasagna that actually uses noodles! I bet you were wondering when one of these was gonna show up. This lasagna is a delightful conglomeration of fresh berries, mascarpone and ricotta cheeses, brown sugar, nutmeg, cloves, and a pinch of chili powder. Not what I was expecting! It can also be made, the author suggests, with chocolate pasta. Recipe by F.H. Browne, posted on Just a Pinch Chocolate Toast Crunch Lasagna Did you know that Cinnamon Toast Crunch has a chocolaty cousin? Chocolate Toast Crunch adds a special, well, crunchiness to this dessert lasagna. Its creamy filling has a hint of almond flavor. Mmm. Recipe by Cheeky Kitchen, posted on Tablespoon Frozen Snickers Peanut Butter Lasagna It's been pretty hot out, so why not stick your dessert lasagna in the freezer? Dry roasted peanuts, caramel sauce, and little pieces of Snickers? This is exactly what I want to be eating right now. Recipe by Not Your Momma's Cookie Oreo Pumpkin Lasagna Maybe you can't get enough of dessert lasagnas. Maybe you want to try more than one of them. Why not do it at the same time? This recipe is a combination of pumpkin pie and Oreo dessert lasagnas โ€“ and I can't think of a single reason it wouldn't be delicious. Recipe by Kitchen Nostalgia Chocolate Peanut Butter Cup Lasagna But come on guys, let's be real: this is the dessert lasagna you've been waiting for. Layers of creamy and chocolatey deliciousness topped with mini Reese's cups? Game over. Recipe by Marty's Musings Chocolate Candy Lasagna This take on chocolate lasagna tops it off with yummy and colorful crushed M&Ms! And then you have your choice between caramel and hot fudge drizzle toppings. But I say, Vinglers... why not both? Recipe by Princess Pinky Girl (yes, that is her real name) Chocolate Lasagna 2.0 And finally, we've got one last spin on chocolate lasagna from Center Cut Cook. It features a thick Oreo crust, a sweet whipped cream cheese filling, chocolate pudding, and lots of tiny chocolate chips. I think the width of the crust layer and the crunchiness of the mini-chips set it apart from other versions! Recipe by Center Cut Cook Which one of these crazy creations are you trying first? For more recipes, dessert and otherwise, be sure to follow my Cooking collection :) @jlee37 @buddyesd @danidee @TerrecaRiley @LizArnone @alywoah โ€“ can you BELIEVE these?!?!?
Apple Pie Chia Breakfast Parfait โ€“ย No Sugar Added!
This delicious and super-healthy breakfast was dreamed up by Oh She Glows. Look how yummy!! Naturally sweet Apple Pie Chia Jam is layered with hearty overnight oats to give you all wholesome fuel you need to have a great day. It's vegan, gluten free, and totally awesome for you :) You'll love it! Apple Pie Chia Jam & Breakfast Parfait Prep Time: 15 min. Cook Time: 20 min. Chill Time: Overnight. Difficulty: Easy Photos from / Recipe adapted from Oh She Glows Makes 2 parfaits Ingredients For the apple pie jam: 3 large apples, peeled and diced 3/4 cup 100% pure apple juice 2 tablespoons chia seeds 3/4-1 teaspoon cinnamon 1/2 teaspoon pure vanilla extract (optional) pinch of fine grain sea salt (optional) For the parfait: 1/2 cup gluten-free rolled oats 1 + 1/4 cups homemade or store-bought almond milk 2 tablespoons chia seeds 1 teaspoon pure vanilla extract 1/2 teaspoon cinnamon sweetener, to taste (optional) Apple Pie Jam (from above) Chopped toasted walnuts (optional) How to Make It (so easy!) 1. For the Jam: Combine all jam ingredients in a saucepan. Bring to a boil. Cover and simmer 15-20 mins. over medium-low heat, stirring occasionally. When apples are tender, remove from heat. Mash half the mixture and stir together, creating a thicker texture. Let cool. 2. For the overnight oats: Combine oats, chia seeds, almond milk, vanilla, and cinnamon in a small bowl and whisk to combine. Place in the fridge overnight (or for 1-2 hours minimum) to thicken. It's ready when oats are softened and liquid mostly absorbed. 3. To make parfaits: Layer the vegan overnight oats with the apple pie jam, a few spoonfuls of each per layer. Add toasted chopped walnuts on top of each layer if you like! Store leftover jam in the fridge in an airtight container for up to 2 weeks. Enjoy this delicious vegan breakfast!! Your body will thank you <3 Follow my Simple Cooking and Favorite Fall Recipes collections for more easy recipes! :D And you have any requests for a recipe, never hesitate to let me know ;D
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. Sautรฉ, 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.
Pikachu Buns
I was in a baking mood and decided to try to make these! They came out good for my first time ๐Ÿ˜๐Ÿ˜ I'll post my recipes below if you'd like to try and make them. If you'd like the recipe, message me ๐Ÿ˜˜ 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 400ยฐ 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.