zucchini-lentil fritters with lemony yogurt

from Bon Appétit. ingredients LEMONY YOGURT ¾ cup whole-milk yogurt2 Tablespoons fresh lemon juice½ teaspoons sugarKosher salt FRITTERS 1 cup red or green lentils (masoor dal)1 medium zucchini (about 5 ounces)½ medium onion, thinly sliced1¾ teaspoons kosher salt, divided, plus more½ teaspoon Kashmiri chile powder or ¼ teaspoon cayenne pepper¼ teaspoon ground turmeric1 cup parsley... Continue Reading →

peaches and tomatoes with burrata and hot sauce

from Bon Appétit. ingredients 2 Tablespoons extra-virgin olive oil2 Tablespoons mild hot sauce (such as Crystal or Frank’s)2 teaspoons unseasoned rice vinegar2 teaspoons honeyKosher salt3 ripe peaches or nectarines, cut into wedges2 large ripe tomatoes or 1 pound mixed tomatoes, sliced1 8-ounce ball burrata or fresh mozzarella, torn into large piecesTarragon or basil sprigs (for... Continue Reading →

Kathryne Taylor’s Greek nachos

  from the book Love Real Food. ingredients TOASTED PITA WEDGES 4 whole wheat pitas (7-inch) Extra-virgin olive oil, for brushing Kosher salt MEDITERRANEAN SALAD 1 15-ounce can chickpeas, drained and rinsed 1 medium tomato, finely chopped (or 1 cup chopped grape tomatoes) 1 small cucumber, finely chopped 1/4 cup chopped green onion (about 2)... Continue Reading →

potato salad with mustard vinaigrette

For a vegan potato salad, just omit the eggs! from Bon Appétit. ingredients 2½ pounds new or baby Yukon Gold potatoes, scrubbed 4 large eggs, room temperature 1 teaspoon mustard seeds 3 Tablespoons apple cider vinegar 2 Tablespoons whole grain mustard 1 teaspoon honey ⅓ cup olive oil Kosher salt and freshly ground black pepper... Continue Reading →

fava with sourdough pita

adapted from from Bon Appétit and Food.com FAVA ingredients 1 small onion, sliced 2 cloves garlic, peeled and left whole 1 cup yellow or red lentils 1 teaspoon ground cumin Kosher salt, freshly ground pepper 1 cup cilantro leaves with tender stems, plus more for serving ¼ cup olive oil, plus more for drizzling 2... Continue Reading →

buffalo chickpea taquitos

ingredients 1 Tablespoon vegetable oil 1 medium onion, chopped 1 bell pepper (any color), chopped 1 1/2 cups cooked chickpeas (15-ounce can), drained and rinsed 4 Tablespoons Frank's red hot or buffalo sauce, more to taste 10 corn tortillas optional, for serving: vegan sour cream, salsa, cashew queso, shredded lettuce, cilantro method Preheat oven to... Continue Reading →

spicy tofu lettuce wraps

adapted from Bon Appétit. ingredients ¼ cup soy sauce 2 Tablespoon dark brown sugar 2 teaspoons fish sauce (for quick vegan fish sauce, combine 2 parts soy sauce: 1 part vegetable stock) 2 Tablespoon sambal oelek or Sriracha, plus more for serving 2 Tablespoons vegetable oil 3 scallions, thinly sliced 2 garlic cloves, finely chopped 1... Continue Reading →

chickpea sundal

Serve this light snack warm, room temp, or cold; just make sure you give it a generous dose of acid and salt. This recipe is from Gunpowder, an Indian restaurant in London. from Bon Appétit. ingredients 1 Tablespoon virgin coconut oil or vegetable oil or ghee 2 teaspoons black or brown mustard seeds 6 fresh curry... Continue Reading →

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