#then sprinkle with a good amount of salt (say a teaspoon per carrot. or a little more) and rub the salt in for a bit and leave it to sit for | Explore Tumblr posts and blogs

mudpuddless · 4 years ago

Text

Q-Branch's Saturday night dish

aka. tofu & veggie noodles, because they make everything better, even nightshifts. (recipe under the cut)

Ingredients are (as the name suggests) highly variable and partially not even strictly necessary but if you want a simple simple dish you can always eat microwave lasagna, so:

noodles (instant ramen? rice noodles? leftover spaghetti? anything goes)

veggies (I used aubergine, zucchini and pea pods because thats what I had on hand. usually at the very bottom of a fridge there are at least some carrots, even in q-branch)

tofu (self explanatory. also not technically required but. ya know. just do it. q-branch typically has some on hand because it keeps for forever)

furthermore:

soysauce

sesame oil (no, its not necessary. its only a teaspoon. I'm not saying you need to add it but you absolutely need to add it)

cooking oil or butter

chili (powder? chopped and dried? fresh? or *gasp* none at all? doesn't matter. of you're cooking for the rest of the team you might want to leave that to personal preference but ya know.((if you want to join team villains, just dumb a whole bunch and dont tell anyone))

lemon juice (again not necessary but you should still absolutely put it, trust me)

garlic

onions

cream/ coconut milk (as per preference. you can always leave it out completely but it helps if you prefer milder dishes)

peanuts (just. peanuts. they can be salted or plain or leftover from some trail mix. again: check with the rest of the shift if anyone is allergic. putting peanuts in food for someone with a nut allergy won't even land you in team villains, even we aren't that bad)

sugar (or honey, if your boss happens to be the extravagant kind and keeps honey for tea around)

water (you always need water. if not for the dish because your noodles are already cooked and your veggies dont need to be steamed, you could always drink some. also take your meds.)

Then you need some kitchen appliances:

a pan, coated of possible because yes

a cutting board for this veggies you are adding because scurvy is not something someone from the 21st century should die from. also for the tofu.

a knife (NOOO) or two knives. or three if youre feeling fancy. the more the merrier and so on

a pot or kettle if you need to cook your noodles and depending on which noodles you're using.

maybe a measuring spoon, but you know. the rules were made to be broken.

NOW. COOKING *cries in teenager*

(these steps read like a choose your own adventure novel except there are no numbers because no. just follow the instructions)

#1 NOODLES:

-> if you have leftover spaghetti: good for you. onto the veggies.

-> if you are using instant ramen: prepare them like usual, except you don't add the seasoning and chilipowder and plant oil and whatever else, to make the worlds most disappointing bowl of ramen.

-> if you are using any kind of asian noodles: usually you can cook them pretty easily by playing them in a bowl and pouring boiling water on top. just let them steep and you're fine. (if they need to cooked, as in "in a pot" cooked (like spaghetti) , do that instead. if you have a choice between spaghetti and any kind of ramen, choose the ramen though)

#2 VEGGIES:

(just. pick whichever veggies youre using, again: these can grow cold so you could use left overs. just. consider what spices are already on them)

-> carrots: cut into thin slices (like wheels but more angled for fanciness points), roast in cooking oil with a pinch of sugar

-> zucchini: cut into 3 mm or 1/8 inch wheels, place in a bowl, cover with boiling water and a pinch of salt, till you like the consistency (usually 7-10 minutes), then drain

-> aubergine: steam with water and a pinch of salt until done, add more water as necessary, place aside when done

-> peapods: roast with a bit of oil and a pinch of salt, place aside when done

-> broccoli or cauliflower: split the little tree thingies into quarters along the vertical axis, roast with a bit of oil and a pinch of salt, place aside when done

-> peas or corn: if they're fresh, add them to a pan with a spoon full of water and roast in a bit of oil and a pinch of slat and sugar when they're almost done

-> any canned veggies (peas, corn, bamboo sprout slices etc): drain and put aside, canned veggies are all cooked in the canning proccess

!!! IT DOESN'T MATTER OF YOU NOODLES/ VEGGIES COOL DOWN OR GO COLD ENTIRELY, SO JUST MAKE THEM WHENEVER YOU HAVE TIME!!!

#3 TOFU

-> cut your block of tofu into cubes (circa one inch or 1.3 cm), place the cubes on a paper towel to get rid of excess water. in a pan heat a tablespoon of oil, a pinch of sugar, a pinch of salt and some chili flakes. add the tofu when the oil is hot and fry till golden brown.

!!! IT DOESN'T MATTER OF YOU NOODLES/ VEGGIES COOL DOWN OR GO COLD ENTIRELY, SO JUST MAKE THEM WHENEVER YOU HAVE TIME!!!

to finish off:

slice up some onions and roast in a bit of oil and a pinch of sugar and salt.

add crushed and diced garlic

add crushed or diced peanuts

add all your veggies and stir

add your noodles and stir

add any amount of soy sauce depending on the amount of food you're making. keep in mind the amount of salt you added to the individual veggies. (safe amounts are anything form one to four table spoons of soy sauce)

add one teaspoon of sugar

stir.

when you think you're done, keep stirring for another ten seconds.

taste: does it need more salt? sugar? soy sauce? this recipe is too vague on everything else for me to give precise measurements for the sauce, so taste test!!!

if you added too much salt, added too much chili or like coconut milk: add coconut milk

stir again

place in a bowl

sprinkle as much chili as you like on top

add (depending on your portion size and preference) half to a full teaspoon of sesame oil by drizzling it on top

stir and enjoy

use your newfound energy to take over the British government from the inside. join team villains :)

#recipe #noodles #veggies #veganrecipes #if you use the vegan ingredients #vi #cooking #asianfood

26 notes · View notes

ayellowtide-blog · 6 years ago

Text

What I’m Prepping This Week: March 25-29

so, i still live at home and my mom does the cooking of the dinners for the family, but i always make sure that i have veggies to eat with the dinner and healthy options for lunches. this week, i’m having sandwiches for lunch (i can usually eat the same thing all week i’m that boring lol), so i’m not going to be prepping those, as they wouldn’t last as well prepped and are easy enough to make everyday. at the end of the post, i’ll include some foods that i have on hand this week that don’t have to be prepped.

#1: Maple Dijon Roasted Carrots (Vegan)

i love carrots. i love maple syrup. end of story. these are quick and easy carrots with a simple glaze that you just roast in the oven at 425 for 20-25 minutes, or until the carrots are tender. you can also mix it up and add some fresh herbs if you want, but i didn’t have any, so i just kept it simple with the glaze, which is flavorful enough on its own.

Ingredients: 1 lb carrots, 1/3 cup maple syrup, 2 tbsp mustard, 1 tsp minced garlic, 1 tsp olive oil, salt to taste (i used 2 pinches)

Nutrition Per Serving (makes 6 servings): Calories: 73 Total Fat 2g / Saturated Fat 0g / Cholesterol 0mg Sodium 97mg / Potassium 269mg Total Carbohydrate 18g / Dietary Fiber 2g / Sugars 12g / Protein 1g

#2: Zucchini Cheddar Tots

if you saw my meal prep post last week, you would also know i made these tots for the first time and fell in love with them. my dad and i really love them and couldn’t believe how good they were, so i’m making double the amount i made last week. you just grate the zucchini up, salt it, let it sit, and then drain out the moisture. then, mix all the ingredients together, form them into tots and cook them at 400 for 18 minutes on one side, then flip them and cook them on the other for another 8 minutes.

Ingredients: 4 medium zucchini, ¼ - ½ teaspoon salt (sprinkled on the zucchini after it’s grated to draw out moisture and then the zucchini is squeezed, so not all of the sodium is absorbed), ½ egg (about 1 ½ - 2 tablespoons beaten egg, depending on the size), 3 tablespoons Italian style bread crumbs, 3 tablespoons cheddar cheese (I used Sargento 4 State Blend), ½ teaspoon garlic powder, pepper to taste

Nutrition per Serving (makes 8 servings – about 56 tots total, 7 tots per serving) Calories: 121 cals Total Fat: 5g / Saturated Fat: 2g / Cholesterol: 58mg Sodium: 227mg / Potassium: 302mg Total Carbohydrate: 13g / Dietary Fiber: 2g / Sugars: 4g / Protein: 6g

#3 Roasted Parmesan Broccoli

Ingredients: 1 bunch of broccoli, 2 tablespoons olive oil, 1 tablespoon Italian style breadcrumbs, 2 tablespoons grated Parmesan cheese, 3 cloves sliced garlic, pepper to taste, salt to taste (I used 2 pinches)

Nutrition per Serving (makes 4 servings): Calories: 114 Total Fat: 8g / Saturated Fat: 2g / Cholesterol: 3mg Sodium: 181mg / Potassium: 11mg Total Carbohydrate: 7g / Dietary Fiber: 2g / Sugars: 1g / Protein: 4g

#4: Homemade Mixed Nut Butter (Vegan)

i hate how much sugar and salt prepared peanut butter has and i have a shit ton of the kirkland mixed nuts packs that go bad by july so i need to eat them somehow! i decided to try homemade nut butter for the first time to use for toasts this week and it’s really easy. you can use any nuts you like, i just used mixed because that’s what i had. you can get raw nuts and roast them yourself but hello i like shortcuts. just blend in a food processor for about 10 minutes until butter forms. voila.

Ingredients: 3 Kirkland Mixed Nuts Snack Packs (1.6 oz each, 4.8 oz total -- 0.60 US cups, or just under 10 tablespoons of nuts), ½ tsp cinnamon

Nutrition per Serving (makes 6 servings, about 1 ½ tbsp per serving) Calories: 156 Total Fat: 13g / Saturated Fat: 2g / Cholesterol: 0mg Sodium: 50mg / Potassium: 149mg Total Carbohydrate: 7g / Dietary Fiber: 3g / Sugars: 1g / Protein: 4g

#5 Homemade Vegetable Broth (Vegan)

since i had the stalks of broccoli, i didn’t want to waste it, so i decided to make some vegetable stock this week. homemade stock lasts 3-4 days in the fridge and indefinitely in the freezer. it’s super simple, though the calories aren’t really exact here, but broth is super low cal in general.

Ingredients: 8 cups water, 2 broccoli stalks chopped, scraps of 4 zucchinis, scraps and peels of 1 lb of carrots, 1 cup chopped onion, 1 medium potato cut into chunks, 3 teaspoons minced garlic or 3 garlic cloves, 2 teaspoons black peppercorns, 1 teaspoon salt

Nutrition per Serving (makes 8 servings, 1 cup per serving): Calories: 70 Total Fat: 0g / Saturated Fat: 0g / Cholesterol: -- Sodium: 341mg Total Carbs: 16g / Dietary Fiber: 2g / Sugar: 4g / Protein: 2g

#6: Oatmeal Chocolate Chip Cookies

having a sweet on hand during the week makes it easy to not reach for something overly sugary like a soda for a quick fix. i used this recipe and it turned out really great, but i had to bake mine for about 8-10 more minutes than the recipe called for, but i enjoy my oatmeal cookies crispy and chewy. the recipe says it makes 24, but it only made 23 for me!

Nutrition per Serving (per 23 cookies, as mine made 23): Calories: 115 Total Fat: 6g / Saturated Fat: 4g / Cholesterol: 20mg Sodium: 12mg / Potassium: 5mg Total Carbohydrate: 15g / Dietary Fiber: 1g / Sugars: 11g / Protein: 1g

#7: Rice (Vegan)

i like having a good starch on hand and this week i opted for rice made with 1/2 water, 1/2 homemade vegetable stock

Ingredients: 1 cup dry white rice, 1/2 cup homemade vegetable broth, 1/2 cup water

What I Have on Hand This Week

aka, things i have left over from last week’s buys or foods i keep stocked in the freezer that i’ll be using. i always like to keep stock of what i have on hand so i don’t forget about it and it goes bad because i hate wasting money! i love to buy bags of frozen veggies and fruits because they’re cheap or freeze any leftover uncooked fruits and veggies i have from the week before that i didn’t use.

while i always have frozen fruit and vegetables on hand, here’s what i’ll be using this week from my stock: Archer Farms Pineapple Peach Salsa - salsa lasts a long time so it’s great to have on hand in your fridge or cabinets. i like this salsa because it’s only a few bucks, taste delicious, and has only 115mg of sodium per 2 tbsp Simply Balanced Blue Corn & Flax Seed Chips - obviously flax seeds are super trendy now so eating them like this makes me feel like i’m getting a little something extra out of these chips. these are a target brand, which i love and it’s geared towards healthy foods. they’re affordable and have a resealable top so they last longer than regular chips. Frozen Cherries - absolutely LOVE cherries, they are my favorite fruit and they are super delicious frozen and make the best smoothies! i go through a packet of frozen cherries in about 2 weeks depending on how often i’m using them, but they last a long time in the freezer. Frozen Strawberries - the frozen fruit i almost always have on hand. you can buy giant bags for pretty cheap, but try to get off-brand, like the grocery store’s own brand of frozen fruits & veggies, they tend to be the cheapest and they are the same quality as name brand. Frozen Bananas - i never buy frozen bananas, i just freeze my bananas when they start to go brown! peeled bananas last about 2 months, whereas unpeeled last 3-4 months.

#food #meal prep #meal prepping #mealprep #meal prep recipes #healthy eating #healthy easy recipes #healthy recipes

48 notes · View notes

riverheadbooks · 8 years ago

Text

Riverhead Table: THE STARS IN OUR EYES

When we decided to build our next Riverhead Table around THE STARS IN OUR EYES—“a fast, fun look at celebrity culture” (Washington Post) by the luminous Julie Klam—we knew immediately that we wanted to host a Classic-Hollywood-Steakhouse-Slash-Oscars-Viewing-Party style cocktail event. There would be glitz! There would be glam! There would be mini steaks on toast and lots of champagne!

So we gathered a couple dozen friends—just the usual pals like Meg Wolitzer and Roz Chast to name a few (excuse us while we fan girl in the corner)—at the beautiful Upper East Side home of New Yorker writer Patricia Marx to celebrate Julie’s new book with cocktails, crudités, and more. We hope you’ll try some of these fun party recipes during award season!

Shrimp Cocktail

Crudités Vegetables with Remoulade Sauce

Crostini with Steak and Horseradish Cream

Mini Wedge Salads

Chocolate Mousse

+ a cheese platter from Whole Foods because, well, it isn’t a Riverhead party without a cheese platter.

(Julie Klam channeling Ina Garten)

INA GARTEN’S SHRIMP COCKTAIL (Recipe from Food Network)

Total Time: 15 minutes

Yield: 6 servings

1 lemon

Kosher salt

2 pounds large shrimp in the shell (about 30)

1/2 cup chili sauce (recommended: Heinz)

1/2 cup ketchup (recommended: Heinz)

3 tablespoons prepared horseradish

2 teaspoons fresh lemon juice

1/2 teaspoon Worcestershire sauce

1/4 teaspoon hot sauce (recommended: Tabasco)

Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. Remove with a slotted spoon to a bowl of cool water. When the shrimp are cool enough to handle, peel and de-vein them. Keep cold until ready to serve. For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.

CRUDITÉS VEGETABLES WITH REMOULADE SAUCE (Recipe from Epicurious.com)

Total Time: 15 minutes

Yield: Makes 8 to 10 servings; dip makes 3/4 cup

1 bulb fennel, sliced

1 bunch radishes, trimmed

1 bunch small young carrots, trimmed and peeled

2 Belgian endive heads, trimmed and leaves separated

2 small Persian cucumbers, quartered lengthwise

4 teaspoons kosher salt

For the remoulade:

1/4 cup plain yogurt

1/4 cup mayonnaise

1 tablespoons capers, rinsed and chopped

1 tablespoon lemon juice

2 tablespoons Dijon mustard

1 tablespoon chopped flat-leaf parsley

Kosher salt and freshly ground pepper, to taste

In a large bowl or resealable plastic container, combine vegetables with salt and 4 cups water and stir to combine. Refrigerate for at least 2 hours (and up to one day). In a small bowl, combine yogurt, mayonnaise, capers, lemon juice, mustard, and parsley. Stir well to combine and season with salt and pepper to taste. Drain the vegetables well and serve alongside the sauce.

DO AHEAD: The vegetables can be prepared, covered, and refrigerated up to 1 day ahead of time. The sauce can be made up to 2 days ahead of time.

CROSTINI WITH STEAK AND HORSERADISH CREAM (Recipe from Williams Sonoma)

Total Time: 30 minutes

Yield: 28 servings

1 1/2 lb. flank steak, trimmed of excess fat

3 Tbs. olive oil

Salt and freshly ground pepper, to taste

2 Tbs. prepared horseradish

3 Tbs. sour cream

1 French or sourdough baguette, cut into 1/2-inch-thick slices (about 28)

Paprika for garnish

Season the steak and make the horseradish cream

Preheat an oven to 350°F. Place a rack in a roasting pan. Brush both sides of the steak with 1 Tbs. of the oil. Season generously with salt and pepper. Place on the rack and let stand at room temperature. In a small bowl, whisk together the horseradish and sour cream. Make the crostini Arrange the baguette slices on a baking sheet and brush lightly with the remaining olive oil. Season with salt and pepper. Bake until golden, 10 to 15 minutes. Transfer to a platter. Cook the steak Preheat a broiler. Broil the steak until firm but still quite pink in the center, about 6 minutes per side. Let rest for 5 minutes. Cut the steak with the grain into slices about 2 inches thick, then thinly cut the slices crosswise across the grain.

Arrange 1 or 2 slices on each crostini, top with a dollop of the horseradish cream and sprinkle with paprika. Transfer to a platter and serve at room temperature.

MINI BACON AND BLUE CHEESE WEDGE SALAD (Recipe from Brit&Co)

Total Time: 1 hour (mostly spent assembling!)

Yield: 12 servings (more if you’re conservative with your lettuce leaves)

Ingredients for the salad

1 heads iceberg lettuce

1 pint cherry or baby plum tomatoes, each one sliced in half

1 package of bacon, cooked crispy and crumbled

1/2 red onion, chopped (optional)

Blue cheese dressing (store-bought or homemade)

Blue cheese crumbles

cocktail toothpicks

Ingredients for the dressing

3 ounces blue cheese crumbles

3 tablespoons buttermilk

3 tablespoons light sour cream

2 tablespoons Lemonaise Light (or mayo)

2 teaspoons white wine vinegar

Juice from 1/2 lemon

Pinch of sugar

Pinch garlic powder Salt and freshly ground black pepper

Preheat the oven to 400°F. Place your slices of bacon on a baking sheet and bake in the oven for 15-20 minutes, or until it reaches your preferred level of crumbliness. Slice your tomatoes and onions according to the above guidelines while the bacon is cooking.

Make Blue Cheese Dressing

Full disclosure, we used store bought blue cheese dressing. (We had a limited amount of time to cook so we had to take some short cuts!) But here’s how to make the dressing if you have the time: In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, lemon juice, sugar, and garlic powder until well blended. Season to taste with salt and pepper.

Mini Salad Assembly

Slice a head of lettuce in half through core. Cut each half into three wedges. Cut each wedge in half again. Keep in mind that each mini salad needs around 3-4 lettuce leaves. Spear 2-3 tomato halves with toothpick and secure into each lettuce wedge or stack. Drizzle with blue cheese dressing and sprinkle with bacon bits, chopped onion, and more blue cheese if desired. Season with salt and pepper and serve!

CHOCOLATE MOUSSE DESSERT (Recipe from Chowhound.com)

Total Time: 2.5 hours

Yield: 15 cocktail servings

**We highly recommend using an electric mixer for this recipe (unless you intend to replace “arm day” at the gym with the making of this recipe—in that case by all means use a regular whisk)

5 ounces semisweet or bittersweet chocolate, coarsely chopped

1 cup very cold heavy cream

3 large egg whites (no traces of yolk), at room temperature

Sweetened whipped cream, for serving (optional)

Fill a medium saucepan with 2 inches of water and bring to a simmer over medium heat. Place chocolate and 1/4 cup of the heavy cream in a large heatproof bowl. (Place remaining cream back in the refrigerator until ready to use.) Nest the bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Melt chocolate, stirring occasionally with a rubber spatula, until smooth and combined with the cream. Remove the bowl from the saucepan and set aside to cool slightly.

Place egg whites in a second large bowl and whisk vigorously until stiff peaks form, about 3 minutes (make sure the bowl and whisk have no trace of oil or fat, or the whites will not whip properly); set aside. (Alternatively, you can use an electric mixer.) Clean and dry the whisk (or your beaters if you’re using an electric mixer). Place the remaining 3/4 cup heavy cream in a third large bowl and whisk until stiff peaks form. (Alternatively, you can use an electric mixer.)

Using a rubber spatula, fold half of the whipped cream into the melted chocolate, then gently stir in the rest (try not to deflate the whipped cream). Gently fold the egg whites into the chocolate-cream mixture just until there are no longer large blobs of whipped cream or egg white (do not overmix).

Spoon the mousse or pipe it from a pastry bag into serving cups and refrigerate for at least 2 hours. Serve with additional sweetened or flavored whipped cream if desired.

We have to admit -- we’re pretty good at catering parties. Give us a call if you’re interested in hiring us for your next event.

Just kidding about that. But, seriously, keep scrolling to enjoy some photos from our classic Hollywood cocktail party and don’t forget to go buy a copy of THE STARS IN OUR EYES by Julie Klam!

(Riverhead Books Executive Editor Jake Morrissey raises a glass to Julie Klam.)

(Roz Chast.)

(Meg Wolitzer.)

(Patricia Marx says a few words about THE STARS IN OUR EYES and Julie Klam.)

(A dedicated reader.)

#RiverheadTable #food #cooking #julieklam #thestarsinoureyes #celebrity #hollywood #partyideas

54 notes · View notes

vegancookbooks0 · 5 years ago

Text

Vegan Chocolate Zucchini Muffins

Got some zucchini that needs using up? Bake up a batch of these chocolate vegan zucchini muffins! They’re soft, fluffy, packed with spices, and bursting with chocolate chips and walnuts!

My dad has always been weirded out by fruit or veggie-based cakes and quick bread. So no carrot cake, no banana bread, or zucchini bread for him! And I guess that kind of makes sense from a picky eater kind of perspective — despite the fact that those are all delicious, you can tell they’ve got stuff in them.

That was not the case with these muffins! You can’t detect the zucchini at all. No zucchini taste, no zucchini texture. But the zucchini does add moisture, so you end up with super soft, fluffy, tender chocolate muffins.

They taste like chocolate cake. Yes, cake! All thanks to a vegetable.

So if you want to sneak some veggies into a treat (and for the record, I am not saying these are healthy), or you just have some zucchini that needs put to good use, you’ll want to make a batch of these muffins. They’ll meet the approval of even the pickiest eaters!

Chocolate Zucchini Muffin Ingredients

Here’s what you’ll need!

Non-dairy milk

Oil

Apple cider vinegar

Vanilla

Flour

Brown sugar

Cocoa powder

Baking powder

Baking soda

Cinnamon

Ginger

Cardamom

Cloves

Salt

Zucchini

Vegan chocolate chips

Walnuts

How to Make Vegan Zucchini Muffins

Make sure you’ve got your zucchini shredded before you start mixing everything. Use the fine grating surface of a box grater.

Mix up your liquid ingredients in a small bowl or liquid measuring cup: milk, oil, apple cider vinegar, and vanilla. Now mix your dry ingredients together in a large bowl.

Pour the liquid mixture into the dry, and stir just until everything is fully blended. Be sure not to overmix the batter. Once the batter is just mixed, fold in the zucchini, chips and walnuts.

Divide the mixture among paper-lined muffin cups.

Now pop the tin into the oven and bake your muffins until soft and fluffy. You can test them for doneness by gently pressing a finger into the top of one — it should spring back.

Let the muffins cool for a few minutes before removing them from the tin.

I like to serve my muffins warm with a big cold glass of almond milk.

Vegan Chocolate Zucchini Muffin Tips & FAQ

Shelf life & storage: These muffins will keep in a sealed bag or container at room temperature for about 3 days, or in the freezer for about 3 months.

Where can I find vegan chocolate chips? I can usually get them at my regular supermarket. If yours doesn’t carry them, try a place like Whole Foods. I used Enjoy Life Mega Chunks for this batch.

Can these muffins be made gluten-free? I’m not sure! If you’d like to give it a try, I’d recommend using an all-purpose gluten-free flour blend such as those made by Bob’s Red Mill or King Arthur Flour.

Do I have to include all of those spices? Nope! I was going for a flavor combination similar to chai tea, but feel free to cut back on the spices if you don’t have them all on hand. You could even omit the spices completely, though I do recommend at least including a bit of cinnamon.

My muffins didn’t rise! Why not? Usually this means your baking powder or soda is dated. Test baking powder by sprinkling a small amount in a glass of water. For baking soda, do the same, but use a glass of vinegar. Both should fizz. If either doesn’t, throw it out and replace it.

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

Vegan Chocolate Zucchini Muffins

Got some zucchini that needs using up? Bake up a batch of these chocolate vegan zucchini muffins! They’re soft, fluffy, packed with spices, and bursting with chocolate chips and walnuts!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 12

Calories 274 kcal

Author Alissa Saenz

Ingredients

1 cup unsweetened non-dairy milk

1/3 cup canola oil (or neutral oil of choice)

1 teaspoon apple cider vinegar

2 teaspoons vanilla extract

1 1/2 cups whole wheat pastry flour (or all-purpose flour)

1/2 cup organic brown sugar

1/3 cup cocoa powder

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon powdered ginger

1/4 teaspoon ground cardamom

1/4 teaspoon ground cloves

1/2 teaspoon salt

1 cup finely grated zucchini (about 1 small zucchini)

3/4 cup vegan chocolate chips

3/4 cup chopped walnuts

Instructions

Preheat the oven to 350°F and line a 12 cup muffin tin with papers.

Stir the milk, oil, apple cider vinegar, and vanilla together in a small bowl or liquid measuring cup.

Stir the flour, brown sugar, cocoa, baking powder, baking soda, cinnamon, ginger, cardamom, cloves and salt together in a large mixing bowl.

Pour the milk mixture into the flour mixture and stir just until fully blended.

Fold in the zucchini, chocolate chips, and walnuts.

Divide the batter among the muffin tins.

Bake the muffins until soft and fluffy, 20 to 22 minutes. Test for doneness by gently pressing into the top of one with your finger — if should spring back.

Transfer the muffin tin to a cooling rack and allow the muffins to cool slightly before removing them from the tins.

Nutrition Facts

Vegan Chocolate Zucchini Muffins

Amount Per Serving (1 muffin)

Calories 274 Calories from Fat 151

% Daily Value*

Fat 16.8g26%

Saturated Fat 4.1g21%

Sodium 166mg7%

Potassium 197mg6%

Carbohydrates 29.3g10%

Fiber 4g16%

Sugar 13.4g15%

Calcium 104mg10%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Sharing is caring!

from http://easyveganrecipes.info/vegan-chocolate-zucchini-muffins/?utm_source=rss&utm_medium=rss&utm_campaign=vegan-chocolate-zucchini-muffins from http://easyveganbreakfasts.blogspot.com/2020/07/vegan-chocolate-zucchini-muffins.html

0 notes

ladystylestores · 5 years ago

Text

Greek Salad Dressing Recipe | The Recipe Critic

This greek salad dressing is sweet and savory added it to any salad, sandwiches or use as a marinade for a flavorful topping. This dressing is so versatile you will be using it often!

Greek salads come in all sizes, varieties and flavors! This greek broccoli pasta salad, greek tzatziki pasta salad or greek spinach pasta salad are perfect ways to enjoy more ways to enjoy greek salads.

Greek Salad Dressing

Light and creamy dressing falls smoothly overtop salads, marinades chicken and pork plus add to each sandwich like a spread and enjoy so many flavorful recipes using one dressing! Greek Salad Dressing is one of my favorites and comes together easily. Most the ingredients are pantry staples and easy to store. Make this dressing over and over again!

Finding the perfect salad to use with this was a MUST! Most salads with romaine, olives, tomatoes and feta cheese blend well with this greek dressing. It is irresistible and one of the best. The flavors are so powerful yet smooth and creamy. It is a light dressing that is full of flavor! My girls have been helping me in the kitchen lately and this dressing was one I needed to make. I couldn’t get them to stop taste testing the dressing, it is that good!

What is the difference between Greek and Italian dressing?

Greek and Italian dressings are actually similar in a few ways. They both use natural ingredients that store well, they even use the same olive oil and dried herbs too. Both naturally go on salads, sandwiches and can be used as a marinade.

Italian dressings are mixed with bell peppers, herbs and some added sugar whereas greek dressings are more basic ingredients like olives, tomatoes, cucumbers sprinkled with feta cheese.

Homemade Dressing Ingredients:

Most of these ingredients are ones that you already have on hand. They are easy to store and simple to mix together. This dressing comes together quickly and easily!

Olive Oil: This is the concentrate that helps blend all the flavors together.

Red Wine Vinegar: Greek Salad Dressing is known to have this red wine vinegar. It is a MUST!

Garlic Powder:

Oregano and Basil: I normally say to use fresh herbs but with dressings it is best to use dried. The fresh herbs can become discolored and alter the flavoring of when mixed together and stored.

Onion Powder: No onion flavoring just blends well and add the perfect amount of flavoring to the dressing.

Salt and Pepper: Just a pinch.

Dijon Mustard: Sounds crazy, but this mustard will take everything up a notch adding so much flavor and goodness to this dressing. You will be impressed!

Shake it Up!

Traditional Greek Salad Dressing usually appears to be a vinaigrette because of its consistency when mixed together. It is light and creamy with a sweet and beautiful taste. This is a tried and true favorite that you will want to make all year long!

Mix Together: Place ingredients into a jar and seal tightly with a lid. Shake until you have a good emulsion. Pour desired amount over salad.

What to Use Greek Dressing On:

This dressing is so good and so versatile. There are so many fun and delicious recipes that go well with it.

Pasta: Mix together with a cold pasta for a great potluck dish or side to your next barbecue.

Marinade: Beef, pork chicken and even seafood can be marinaded for 2 to 24 hours long storing in the refrigerator until ready to cook.

Vegetables: Perfect for dipping your favorite vegetables like celery, cucumbers or carrots in.

Sandwich/Burgers: Great for spreading on bread or buns to add more flavoring.

How long does Homemade Greek Dressing Last?

This dressing is quick and easy to make. Store in an airtight bottle or a jar with a lid in the refrigerator for 5 to 7 days long.

Delicious Salad Recipes with Dressing:

Greek Salad Dressing

Prep Time 5 minutes

Total Time 5 minutes

Author Alyssa Rivers

Servings 24 Tablespoons

This greek salad dressing is sweet and savory added to any salads, sandwiches or use as a marinade. This dressing is so versatile you will be using it often!

2/3 cup olive oil

2/3 cup red wine vinegar

1 1/4 teaspoons garlic powder

1 1/4 teaspoons dried oregano

1 1/4 teaspoons dried basil

1 teaspoon onion powder

1/2 teaspoon pepper

1 teaspoon salt

1 teaspoon dijon mustard

Place ingredients into a dressing container or jar and seal tightly with a lid. Shake until you have a good emulsion. Pour desired amount over salad.

Nutrition Facts

Greek Salad Dressing

Amount Per Serving

Calories 56 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g5%

Sodium 100mg4%

Potassium 4mg0%

Carbohydrates 1g0%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Calcium 3mg0%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Source link

قالب وردپرس

from World Wide News https://ift.tt/36G5S9y

#World Wide News

0 notes

jesseneufeld · 5 years ago

Text

Home-cooked meals with less salt

With more people staying at home these days, there’s more opportunity to prepare homemade meals. Although home-cooked meals tend to be much lower in salt than what you’d get from a restaurant, you still need to be careful, says Liz Moore, a dietitian at Harvard-affiliated Beth Israel Deaconess Medical Center (BIDMC).

Why worry about salt?

Most Americans consume far too much sodium, which raises blood pressure and the risk of heart disease. On average, we consume around 3,200 milligrams (mg) per day. That’s about 30% more than is recommended by the federal dietary guidelines, which advise people to limit their daily sodium to 2,300 mg. And it’s more than twice the target suggested by the American Heart Association of 1,500 mg per day.

National surveys suggest that fewer than 10% of Americans achieve that lower target. Even dietitians admit that goal can be hard to meet, given how much salt is found in many popular convenience foods, such as deli meats, pizza, and snacks. Prepared meals from supermarkets and nearly all restaurant dishes are also very salty,

It’s good to aim low

“I encourage people to aim for 1,500 mg a day. Even if they only cut their sodium to around 2,000, that’s still a big improvement,” says Moore. Making meals at home using mostly fresh, unprocessed ingredients is the key. To help her patients, she created the BIDMC CardioVascular Institute’s Hungry Heart Cookbook, which features dozens of low-sodium recipes that are also low in saturated fat. You can download a free copy here.

You don’t necessarily have to banish your salt shaker, says Moore. A few shakes add just a miniscule amount, so it’s not a problem to sprinkle a bit on dishes (such as those featured in her cookbook) that contain no added salt. Scale back on your sodium gradually, over the course of several weeks. Try eating a little less every few days, which will help your taste buds adjust.

Sauces and substitutes

Even if you don’t add salt when you’re cooking, be aware that many condiments, such as ketchup, mustard, mayonnaise, and salad dressing, contain a fair amount of sodium. So do tomato sauce, barbeque sauce, hot sauce, soy sauce, and many packaged spice mixes, such as adobo or taco seasoning. Check the Nutrition Facts panel for the sodium content of these products.

Here are some additional ways to trim sodium when cooking at home:

Rinse canned beans, vegetables, and tuna fish before using.

Don’t add salt to the water when cooking pasta, rice, or other grains.

Try other flavor enhancers, such as fresh herbs, spices, citrus juice, or vinegar.

Use baking powder made with potassium bicarbonate instead of sodium bicarbonate.

A day of low-salt meals

Together, these meals and snacks provide close to 2,000 calories but just under 1,200 milligrams (mg) of sodium. Sodium (mg) Breakfast 1 cup cooked oatmeal (made with skim milk) 1 tablespoon chopped walnuts 1 teaspoon brown sugar, pinch of cinnamon 1 medium banana 140 0 0 1 Morning snack 6 ounces nonfat plain Greek yogurt 1/4 cup raspberries 2 tablespoons unsalted pecans 70 0 0 Lunch 1 cup spinach 1 cup Romaine lettuce 1/2 cucumber, chopped 1 small tomato, diced 1/4 avocado, diced 2 hard-boiled eggs, sliced Dressing: 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, pinch of salt and pepper, herbs to taste 16 9 4 5 21 125 150 Afternoon snack 1 cup baby carrots 2 tablespoons hummus 60 120 Dinner 1 serving Baked Salmon with Dill* 1 cup kale sautéed with 1 teaspoon olive oil and minced garlic 1/2 cup brown rice mixed with 1 teaspoon olive oil, basil, and pinch of salt 2 pieces of dark chocolate 74 11 150 2 Evening snack 6 whole grain, low-sodium crackers 1 ounce cheddar cheese 54 180 Total sodium for day: 1,192 mg Menu courtesy of dietitian Elizabeth Moore and Yanita Shuhman, dietetic intern, Beth Israel Deaconess Medical Center.

*Recipe from page 56 of the Hungry Heart Cookbook.

The post Home-cooked meals with less salt appeared first on Harvard Health Blog.

Home-cooked meals with less salt published first on https://drugaddictionsrehab.tumblr.com/

0 notes

mhealthb007 · 5 years ago

Link

Why worry about salt?

It’s good to aim low

Sauces and substitutes

Here are some additional ways to trim sodium when cooking at home:

Rinse canned beans, vegetables, and tuna fish before using.

Don’t add salt to the water when cooking pasta, rice, or other grains.

Try other flavor enhancers, such as fresh herbs, spices, citrus juice, or vinegar.

Use baking powder made with potassium bicarbonate instead of sodium bicarbonate.

A day of low-salt meals

*Recipe from page 56 of the Hungry Heart Cookbook.

The post Home-cooked meals with less salt appeared first on Harvard Health Blog.

from Harvard Health Blog https://ift.tt/2XCAnL8 Original Content By : https://ift.tt/1UayBFY

#Health #Fitness #Healthy #Fit #Health and Fitness #Being Healthy #Health maintenance #fitness mainte

0 notes

selfevolutionsupps · 7 years ago

Text

Cooking with Beetroot: Best Recipes for Beetroot

What are Beetroots? Cooking with Beetroot Beetroot Recipes More Beetroot Meal Ideas Why Beetroots? Baking with Beets

Beetroot has been classified as one of the super foods due to its immense nutritional value. This radiant vegetable can benefit the health in many ways. It is low in calories, containing only 45 calories per 100 grams. And its fat content is almost non-existent.

According to experts, consuming beetroots can help reduce blood pressure, while also aiding in the production of red blood cells. This natural blood purifier is an excellent source of iron and other minerals. It even has anti-ageing properties, allowing you to maintain your glowing skin and shiny hair.

Beetroots offer such great health benefits that they are currently being studied for their ability to inhibit cancer cell mutation. Who knows what other benefits will be discovered in the future?

It’s interesting to think that in the ancient times, only the beets were consumed. It was in the 19th Century that the natural sweetness of beets came to be appreciated. Not long after that, people began using it as a source of sugar.

Nowadays, companies use sugar beets as a raw material for the production of sugar. More and more people are also incorporating beetroots into their diet. It can be eaten raw, served as juice, baked, or used as the main ingredient in a recipe. Today, we will be talking about some of the best recipes you can try out if you are interested in the health benefits of beetroots.

What are Beetroots?

But before we get into detail about these delicious recipes, let’s have a look at the ingredient of the day. What are beetroots exactly?

Beetroot is a vegetable that’s nutrient-dense. It contains Vitamins A, B, and C, as well as antioxidants like beta-carotene and beta-cyanine. It also has minerals like magnesium, potassium, phosphorous, and iron. The beetroot powder you’ll find in markets today is the ground-up form of this vegetable. This means you can enjoy it as a drink if you’re not interested in using it as a part of your meals.

Beetroots are full of nitrates. These are converted into nitric oxide. But if beetroots are known for anything, it’s definitely their red pigmentation. The pigments are called betalains and there are two color types. There’s one called betacyanin which creates a vibrant red and violet hue in the beetroot. The betaxanthins, on the other hand, are more yellowish.

Betalains contain nitrogen, regardless of its form and pigmentation. These aren’t just pigments though: they also work as antioxidants and anti-inflammatory agents.

These pigments do cause one side effect that may alarm people who are unaware of it. After eating large amounts of beetroots, you may notice some pink coloration in your urine and/or stool. Do not worry about it. This is completely harmless.

In fact, beetroots are even used as food coloring ingredients because of their vibrant color. But it’s easy to see why some people may be surprised by this side effect.

In rare cases, eating too much beetroot may also cause mild gastrointestinal discomfort. These are the only two known side effects of eating beetroots—and one of them is rarely encountered. Too much of a good thing is still bad, after all. So just incorporate the vegetable into your diet. Don’t go overboard with it and you’ll be just fine.

Cooking with Beetroots

Beets and beetroots are well-recommended vegetables that people should eat more of. If you’re looking for new vegetables to include into your diet, this is a good one to start with. Not only is it good for your body, it is also very delicious.

You’ll enjoy its sweet, earthy flavor, while also reaping its various nutritional benefits. You can improve your health in many ways just by eating one vegetable! For athletes, this should help them take their performance to the next level.

Now let’s get down to business and talk about some of the best recipes that you can try with your beetroots. Because who says you have to eat them raw? Bring out your inner chef and try these dishes at home.

What these recipes have in common is the fact that they’re all vibrant and sweet. Beetroots serve as the main ingredient, and it has a great way of owning the spotlight. If you like keeping your meals Instagram-worthy, these recipes are nice enough for your feed—and also delicious enough to feed on!

If you’re craving for something new, here are seven simple recipes that have beetroots as the main ingredient.

Recipe Number 1: Beetroot and Goat’s Cheese Salad

Beetroots and goat’s cheese: these are two ingredients you don’t hear about very often. But when combined, they can make a delicious meal—and it’s one of the most popular beetroot dishes around! This is a nice and simple salad that you can serve for lunch, or even just an appetizer for a bigger meal.

If you’re on a diet, or trying to lose weight, this is a great choice for you. Just prepare 6 beetroots, 75 grams of soft goat’s cheese, 60 grams of toasted walnuts, 2 tbsp. of extra-virgin olive oil, 1 tbsp. balsamic vinegar, and 100 grams of spinach leaves. You also need one pinch each of salt, black pepper, and dried oregano.

Place the six beetroots into a pan of boiling salted water and let it simmer for 15 to 40 minutes until it is fork tender. Once you take them out, set them aside for a while until they are cool enough to handle. Peel the skin off and pat them dry, before chopping into bite-sized chunks.

Next, whisk the oil, vinegar, oregano, salt, and black pepper together. Gently drizzle it over the beetroots. Divide the spinach leaves between six plates, and then place the beetroots over them evenly.

Then add the goat’s cheese over the beetroots and top with some toasted walnuts. You can add extra salt and pepper to taste. The salad is ready to go!

Recipe Number 2: Beetroot Hash Browns

Now, many of these recipes are salads, but that doesn’t mean it’s the only thing you can make using beetroots. Case in point: beetroot hash browns. It’s very simple.

Chop an onion and cook it in a spoonful of oil until soft and golden. Cut 200 grams each of cooked potatoes and cooked beetroot into dice, then mix them with the onions. Add some Worcestershire sauce, salt, and pepper.

If you have leftover scraps like duck and lamb, add them into the mix. One teacupful would do. Add one beaten egg as well. Next, form the mixture into smaller pucks.

After that you can refrigerate it for one hour. To serve, dip the pucks in a saucer of breadcrumbs and fry in oil. This should serve 2 to 3 people. Not only do you have a delicious beetroot meal, you were also able to put that leftover meat to good use.

Recipe Number 3: Pink and White Chocolate Muffins

Another lovely recipe to try if you’re not into salads: beetroot muffins! Okay, that may not sound as appetizing as other muffins, but you won’t regret giving it a try. Pink muffins make the perfect snack for a lovely picnic.

Just whizz 300 grams of cooked beetroot to a puree in a food processor. Next, melt 110 grams of butter before adding it to the processor. Also add 110ml of milk, 85 grams of caster sugar, and two large eggs.

Blend all the ingredients well. Sift this mixture over 225 grams of self raising flour and 1 teaspoon of baking powder. Blend it thoroughly. Next, take out the processor blade and scatter over 50 grams of white chocolate chips.

Prepare the lined mini muffin tins, and then spoon the mixture into it. This recipe should be enough for 20 to 24 pieces. Bake it at 180C for 25 minutes. Cool on a rack before serving.

Who says vegetables can’t be sweet?

Recipe Number 4: Shukhi

What exactly is Shukhi? It’s a Ukrainian dish that’s traditionally eaten at Christmas. Shukhi is warm beetroot and mushroom salad that’s best served on toasted rye bread. Just talking about it is already making us hungry.

To make one of these delicious and nutritious salads, heat the oven to 180C. Next, hear 1 tbsp of oil in a frying pan. Make sure to use an ovenproof frying pan for this. Then add some shallots and cook over a medium-low heat for 5 to 10 minutes. You’ll know that the shallots are ready once they start coloring.

Add the beetroot and season well. Put the pan in the oven and cook for 10 minutes. After that, stir the pan and return to the oven for another 10 minutes until the shallots are golden. This should cook the beetroot while still keeping it firm.

Heat the remaining oil in a large, non-stick frying pan and fry the mushrooms until golden. Then mix the vinegar, sugar, garlic, and some seasoning together. This should make the dressing. Taste to make sure it’s a good balance of sweet and sour flavors. The dressing could be described as garlicky.

Once the beetroot is done, stir in the dressing and mix in some tarragon. Take the rye bread slices and top it with the warm beetroot salad.

Recipe Number 5: Honey-Roasted Beetroot and Carrot Salad

Some people don’t like eating beetroot raw—but many of those people have probably never tried it in the first place. It is surprisingly good, even in its raw form. But put it in a good salad and beetroots should be a bit more appealing for those who don’t want to try.

Even a simple beetroot and carrot salad can do the trick. In fact, it’s perfect for summer parties, as the salad is a good way to cool off while having fun under the sun.

Just peel and grate a large raw beetroot and two large carrots. Try to have an equal quantity of the two vegetables. Mix 2tbsps of olive oil, 1 tbsp of sesame oil, and 1tbsp of lemon juice with a pinch of salt. Mix the two veggies in, and sprinkle a generous amount of pumpkin and sesame seeds. The salad is ready to go!

If that’s not enough, you can even try the honey-roasted variant. It involves roasting the root vegetables in a sweet balsamic glaze to bring out their natural sweetness.

Heat the oven to 180C. Toss together the carrots, vinegar, honey, and olive oil into a large bowl. Spread it on a baking tray then roast for 30 minutes. Remove it 5 minutes before the end of cooking time, and then add the beetroot to the tray before putting it back in the oven.

Once cooked, remove it from the oven and let it cool for a while before finishing with some pumpkin seeds and herbs. This should be a sweet and sensational ride for your taste buds—and it should change the mind of those who don’t like beetroots.

Recipe Number 6: Beetroot Brownies

Speaking of sweet and sensational, have you ever heard of beetroot brownies? They are as good as they sound. And what’s great about this recipe is that it has half the fat of regular brownies! Why have a guilty pleasure snack when you can have one that’s totally guilt free? You will still have that intense chocolate hit that you crave from your conventional brownies.

The ingredients are as follows: 500 grams of raw beetroot (this would be about 4 medium-sized beetroots), 100 grams of unsalted butter, 200 grams of bar plain chocolate (70% cocoa), 1tsp vanilla extract, 25 grams of cocoa powder, 10 grams of plain flour, 250 grams of golden caster sugar, and three eggs.

If you want to avoid stains on your hands while peeling the beetroots, wear a pair of rubber gloves. For this recipe, you’ll need about 400 grams of beetroot flesh. Chop it up and put into a large, microwave safe bowl then add a splash of water. Cover it with cling film then microwave on high for 12 minutes or until the beetroots are tender.

Heat the oven to 180C while the beetroot cooks. Butter then line a small roasting tin. Chop the chocolate and cut the butter into cubes. Tip the cooked beetroot into a sieve so you could easily drain any excess liquid. Put it into a food processor or blender. Add the chocolate, butter, and vanilla. Whizz until the mix is as smooth as it can be. Expect both the chocolate and the butter to melt as you do this.

Meanwhile, put the sugar and eggs into a large bowl, and then beat using an electric hand whisk until it is thick and foamy. This should take about 2 minutes. Spoon the beetroot mix into the bowl, then use a large metal spoon to fold it into the whisked eggs. Sift in the flour and cocoa powder, gently fold these in, and you should have a smooth batter.

Pour the batter into the prepared tin and bake for 25 minutes, or until it is risen all over. You’ll know it is ready when there’s barely a quiver under the center of the crust when you shake the pan.

Cool completely, cut into squares, and serve. Enjoy your sweet and healthy dessert!

Recipe Number 7: Char-Grilled Mackerel with Sweet and Sour Beetroot

We’re capping off this list with an unusual sounding recipe. On paper, beetroots and mackerel shouldn’t mix well. But this recipe proves that they can go quite well together. If you pull this off, you’ll feel like a professional chef.

The pickled beetroot adds an extra tang in a deliciously charred mackerel recipe. It’s perfect for parties, and will surely be a hit for the health-conscious crowd.

For this you’ll need 3 mackerel, filleted and boned, 2 tbsp soy sauce, 1 thinly sliced banana shallot, 25 grams of finely sliced ginger, 3tsp of toasted black sesame seeds, 3tsp of finely snipped chives, 2tsp of vegetable oil, and a drizzle of extra virgin olive oil.

For the sweet and sour beetroot, you need 500g of cooked beetroot, 1 bay leaf, 150ml of red wine vinegar, 100g of clear honey, and 1tbsp black peppercorns.

You’ll also need 2tsp of wasabi and 100 grams of crème fraîche for the dressing.

Just mix all the ingredients for the sweet and sour beetroot together, except the beetroot, with 125ml water in a medium pan and bring to a boil. Then take the pan off the heat and leave it to cool. Next, drain and rinse the cooked beetroot, and slice into thin rounds. If you want a contrasting texture, you can slice half of the beetroot into larger chunks.

Once the picking liquor is completely cold, pour it into a large jar, add the beetroot, and then chill overnight.

The following day, you can brush the mackerel all over with the soy sauce and leave it to marinate for 20 minutes. During this time, you can start making the dressing. Just whisk together the wasabi and crème fraîche, and then season to taste.

Heat your grill to its highest setting. Remove the beetroot from the pickling liquor and divide evenly between each plate. Top with shallot, pickled ginger, toasted sesame seeds, and scatter the chives to create a salad.

Next, put a wire rack over a baking tray and brush with oil. Put the fillets on top of the wire rack, and then grill the fish, putting the skin side up. Grill it for 2 to 3 minutes, or until the fish is lightly cooked.

Place the fish on top of each salad with a spoonful of the dressing to serve.

More Beetroot Recipe Ideas

1. Beetroot Kebab

What’s better than a regular kebab? A tasty and healthy beetroot kebab. Mix together beetroot and tofu to arrive at these sensational patties.

2. Beetroot Milkshake

If beetroot juice isn’t your thing, try having beetroot milkshakes! It’s an exciting blend of beetroot, cinnamon and vanilla ice cream.

3. Beetroot and Coconut Soup

Another unusual combination that’s surprisingly good, beetroot and coconut soup is simple, delicious, and perfect for cold weather.

Why Include Beetroots in Your Recipe?

Beetroots contain a lot of nutrients. Here are some of its most common benefits:

Beetroot powder can help lower high blood pressure and elevate low blood pressure. Basically, if you need to regulate your blood pressure, this is the best vegetable to eat.

It is also an excellent source of iron and folate—both nutrients are needed by pregnant women in order to stay healthy. They’re eating for two now, and so it’s a good idea to eat healthy.

Beetroot powder has even been shown to have significant anti-cancer properties, thanks to its betaine. Experts are still studying how beetroots work to inhibit the formation of cancer-causing cells in the body. In the future, it may benefit those with colon and stomach cancer, as it slows down the development of the cancer cells.

The fiber content of beetroot powder is great for improving bowel movements. If you’re suffering from chronic constipation, beetroot powder may relieve your discomfort, especially if you drink it on a regular basis. Beetroot powder can even help detoxify your liver.

On top of all this, it has properties that relax the mind and create a feeling of well-being—much like chocolate!

So if you’re looking for a food supplement that’s natural and beneficial, this might be the right choice for you. Now here are some of the specific benefits that may appeal to athletes, and those who try to maintain an active lifestyle.

Baking with Beetroot: Does it lose its Health Value?

Eating beetroots raw or drinking it as a juice is the best way to enjoy all of its nutritional content. Cooking beetroots can diminish the nutrients contained within—but that only makes it similar to other vegetables. Just keep in mind that as cooking time and temperature increases, the betalains and Vitamin C content also steadily decreases. Betalains, as well as many other nutrients, are sensitive to heat.

If you want to avoid this, it is a good idea to steam beets for less than 15 minutes, or bake them at lower temperatures for less than an hour. This should retain most of its nutrients.

If all else fails, juicing any vegetable is the best way to maintain its nutrients without having to chew any cellulose fiber. Beetroot juice is known as a blood purifier and antioxidant. It may even improve the composition of blood by stimulating the production of red blood cells. This is why it’s considered one of the super foods.

from SELFe - News https://selfe.com/blogs/news/cooking-with-beetroot-best-recipes-for-beetroot

#SELFe #Health Supplements #Best Health Supplements For Sale

1 note · View note

easyveganbreakfasts · 5 years ago

Text

Vegan Chocolate Zucchini Muffins

Got some zucchini that needs using up? Bake up a batch of these chocolate vegan zucchini muffins! They’re soft, fluffy, packed with spices, and bursting with chocolate chips and walnuts!

They taste like chocolate cake. Yes, cake! All thanks to a vegetable.

Chocolate Zucchini Muffin Ingredients

Here’s what you’ll need!

Non-dairy milk

Oil

Apple cider vinegar

Vanilla

Flour

Brown sugar

Cocoa powder

Baking powder

Baking soda

Cinnamon

Ginger

Cardamom

Cloves

Salt

Zucchini

Vegan chocolate chips

Walnuts

How to Make Vegan Zucchini Muffins

Make sure you’ve got your zucchini shredded before you start mixing everything. Use the fine grating surface of a box grater.

Mix up your liquid ingredients in a small bowl or liquid measuring cup: milk, oil, apple cider vinegar, and vanilla. Now mix your dry ingredients together in a large bowl.

Pour the liquid mixture into the dry, and stir just until everything is fully blended. Be sure not to overmix the batter. Once the batter is just mixed, fold in the zucchini, chips and walnuts.

Divide the mixture among paper-lined muffin cups.

Now pop the tin into the oven and bake your muffins until soft and fluffy. You can test them for doneness by gently pressing a finger into the top of one — it should spring back.

Let the muffins cool for a few minutes before removing them from the tin.

I like to serve my muffins warm with a big cold glass of almond milk.

Vegan Chocolate Zucchini Muffin Tips & FAQ

Shelf life & storage: These muffins will keep in a sealed bag or container at room temperature for about 3 days, or in the freezer for about 3 months.

Where can I find vegan chocolate chips? I can usually get them at my regular supermarket. If yours doesn’t carry them, try a place like Whole Foods. I used Enjoy Life Mega Chunks for this batch.

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

Vegan Chocolate Zucchini Muffins

Got some zucchini that needs using up? Bake up a batch of these chocolate vegan zucchini muffins! They’re soft, fluffy, packed with spices, and bursting with chocolate chips and walnuts!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 12

Calories 274 kcal

Author Alissa Saenz

Ingredients

1 cup unsweetened non-dairy milk

1/3 cup canola oil (or neutral oil of choice)

1 teaspoon apple cider vinegar

2 teaspoons vanilla extract

1 1/2 cups whole wheat pastry flour (or all-purpose flour)

1/2 cup organic brown sugar

1/3 cup cocoa powder

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon powdered ginger

1/4 teaspoon ground cardamom

1/4 teaspoon ground cloves

1/2 teaspoon salt

1 cup finely grated zucchini (about 1 small zucchini)

3/4 cup vegan chocolate chips

3/4 cup chopped walnuts

Instructions

Preheat the oven to 350°F and line a 12 cup muffin tin with papers.

Stir the milk, oil, apple cider vinegar, and vanilla together in a small bowl or liquid measuring cup.

Stir the flour, brown sugar, cocoa, baking powder, baking soda, cinnamon, ginger, cardamom, cloves and salt together in a large mixing bowl.

Pour the milk mixture into the flour mixture and stir just until fully blended.

Fold in the zucchini, chocolate chips, and walnuts.

Divide the batter among the muffin tins.

Bake the muffins until soft and fluffy, 20 to 22 minutes. Test for doneness by gently pressing into the top of one with your finger — if should spring back.

Transfer the muffin tin to a cooling rack and allow the muffins to cool slightly before removing them from the tins.

Nutrition Facts

Vegan Chocolate Zucchini Muffins

Amount Per Serving (1 muffin)

Calories 274 Calories from Fat 151

% Daily Value*

Fat 16.8g26%

Saturated Fat 4.1g21%

Sodium 166mg7%

Potassium 197mg6%

Carbohydrates 29.3g10%

Fiber 4g16%

Sugar 13.4g15%

Calcium 104mg10%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Sharing is caring!

from http://easyveganrecipes.info/vegan-chocolate-zucchini-muffins/?utm_source=rss&utm_medium=rss&utm_campaign=vegan-chocolate-zucchini-muffins

0 notes