#TasteAndTexture

[magnumicecream]

This California Fusion Walnut Burger is a hearty and flavorful vegan burger made with quinoa, black beans, and walnuts. It is seasoned with savory spices to make it taste great. It's a great mix of tastes and textures when served with a cool bok choy slaw dressed in a sour-sweet sauce.

Ingredients: 1 cup walnuts, chopped. 1 cup cooked quinoa. 1 cup cooked black beans, mashed. 1/2 cup finely chopped onion. 1/4 cup chopped cilantro. 1 tablespoon soy sauce. 1 tablespoon nutritional yeast. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. 4 whole wheat burger buns. 2 cups shredded bok choy. 1/4 cup shredded carrot. 1/4 cup sliced radishes. 2 tablespoons rice vinegar. 1 tablespoon maple syrup. 1 tablespoon olive oil. 1 teaspoon sesame oil. Salt and pepper to taste.

Instructions: Put black beans, chopped onion, chopped cilantro, soy sauce, nutritional yeast, cumin, paprika, salt, and pepper in a large bowl. Then add the cooked quinoa and mix it all together. Four patties should be made from the mixture. While the pan is hot over medium-low heat, cook the patties for four to five minutes on each side, until they are golden brown and crispy. Put sliced radishes, rice vinegar, maple syrup, olive oil, sesame oil, salt, and pepper in a different bowl. Add the shredded bok choy and carrot. Toss well to cover. If you want, you can toast the whole wheat burger buns. Put a walnut patty on each bun and top with bok choy slaw to make the burgers. Serve right away and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Lost Souls Public Memorial Project

[rickcasshole]

This salad with butternut squash, millet, and spinach is a great mix of tastes and textures. It goes well with the hearty millet and the fresh spinach. The butternut squash is sweet and nutty. It's a healthy and filling salad that goes well with anything because it has feta cheese and toasted pumpkin seeds on top.

Ingredients: 1 cup cubed butternut squash. 1/2 cup millet. 2 cups fresh spinach leaves. 1/4 cup chopped red onion. 1/4 cup crumbled feta cheese. 1/4 cup toasted pumpkin seeds. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Preheat your oven to 400F 200C. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it on a baking sheet and roast for 20-25 minutes or until tender and slightly caramelized. While the butternut squash is roasting, rinse the millet under cold water. In a saucepan, combine the millet with 1 1/2 cups of water and a pinch of salt. Bring it to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the millet is cooked and the water is absorbed. Fluff with a fork and let it cool. In a large salad bowl, combine the fresh spinach leaves, chopped red onion, cooked millet, and roasted butternut squash. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, salt, and pepper to make the dressing. Drizzle the dressing over the salad and toss everything together gently to coat. Top the salad with crumbled feta cheese and toasted pumpkin seeds. Serve immediately as a healthy and delicious salad option.

Prep Time: 15 minutes

Cook Time: 25 minutes

Lionel Ragot

[alexdrummo]

A delightful combination of flavors and textures - the peppery arugula pistachio pesto pairs perfectly with the sweetness of nectarines and the saltiness of prosciutto on a crispy grilled flatbread. A gourmet pizza experience!

Ingredients: 2 flatbreads. 1 cup arugula. 1/2 cup pistachios. 1/4 cup grated Parmesan cheese. 2 cloves garlic. 1/4 cup olive oil. Salt and pepper to taste. 2 nectarines, sliced. 4 slices of prosciutto. 1 cup mozzarella cheese, shredded.

Instructions: Warm up the grill over medium-high heat. Put arugula, pistachios, Parmesan cheese, garlic, and olive oil in a food processor and blend them together. To make the pesto, blend everything together until it's smooth. Add pepper and salt to taste. Spread olive oil on one side of each flatbread and place them on the grill, oil side down. Put them on the grill for two to three minutes, or until they get grill marks. Spread the arugula pistachio pesto on the side of each flatbread that was grilled after taking them off the grill. Put mozzarella cheese, sliced prosciutto, and sliced nectarines on top of the flatbreads. Put the flatbreads back on the grill and cook for three to four more minutes, until the cheese melts and the edges get crispy. Take it off the grill, cut it up, and serve it hot. Grilled Flatbread Pizza with Arugula Pistachio Pesto, Nectarines, and Prosciutto is a great food to eat.

Prep Time: 15 minutes

Cook Time: 10 minutes

faith nolton

[jimmaybones]

This Basil Vinaigrette Zucchini Walnut Arugula Salad is a great mix of tastes and textures. This dish is great as a side or a light meal by itself. The fresh zucchini, the spicy arugula, the crunchy walnuts, and the fragrant basil vinaigrette make it a great combination.

Ingredients: 2 medium zucchinis, thinly sliced. 1 cup arugula leaves. 1/2 cup walnuts, toasted and chopped. 1/4 cup fresh basil leaves, chopped. 1/4 cup olive oil. 2 tablespoons balsamic vinegar. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Put the sliced zucchini, arugula, chopped walnuts, and basil leaves in a large salad bowl. Mix the garlic, salt, pepper, olive oil, and balsamic vinegar in a small bowl with a whisk. This makes the basil vinaigrette. The basil vinaigrette should be poured over the salad ingredients in the large bowl. Gentle toss the salad to make sure that the vinaigrette coats all of the ingredients evenly. Serve right away as a healthy and refreshing salad.

Prep Time: 15 minutes

Cook Time: 0 minutes

Sylvia

[dotoriii]

This Amazing Maki Roll combines fresh salmon, crisp cucumber, creamy avocado, and seasoned sushi rice rolled in nori seaweed. It's a delightful fusion of flavors and textures, perfect for sushi lovers!

Ingredients: 2 cups sushi rice. 4 nori seaweed sheets. 1/2 lb fresh sushi-grade salmon. 1/2 cucumber, julienned. 1 avocado, sliced. 1 tbsp rice vinegar. 1 tbsp sugar. 1 tsp salt. Soy sauce, for dipping. Wasabi, for serving. Pickled ginger, for serving.

Instructions: Follow the directions on the package to cook the sushi rice. Put rice vinegar, sugar, and salt in a small bowl and mix them together. Mix it into the cooked rice. Put a piece of nori on top of the bamboo sushi mat. Cover the nori with a thin layer of rice, leaving a little space at the top. Place salmon, cucumber, and avocado strips down the middle of the rice. Use the bamboo mat to roll the maki up tightly, and then use water to seal the edge. A sharp knife can be used to cut the roll into 6 to 8 pieces. Do it again with the rest of the ingredients. Put it on the plate with pickled ginger, soy sauce, and wasabi.

Bryson M

[pizzaonface]

This Raw Broccoli and Pomegranate Tabouli Salad with Harissa Chicken is a vibrant and flavorful dish that combines the freshness of raw broccoli and pomegranate with the bold flavors of harissa-marinated grilled chicken. It's a perfect balance of textures and tastes, making it a great addition to your meal repertoire.

Ingredients: 2 cups raw broccoli florets, finely chopped. 1 cup pomegranate seeds. 1/2 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup red onion, finely diced. 1/4 cup cucumber, finely diced. 1/4 cup cherry tomatoes, quartered. 1/4 cup cooked quinoa. 1/4 cup crumbled feta cheese. 1/4 cup sliced almonds, toasted. 1 pound boneless, skinless chicken breasts. 2 tablespoons harissa paste. 2 tablespoons olive oil. 1 lemon, juiced. Salt and pepper to taste.

Instructions: In a large bowl, combine the chopped raw broccoli, pomegranate seeds, fresh parsley, fresh mint, red onion, cucumber, cherry tomatoes, cooked quinoa, crumbled feta cheese, and toasted sliced almonds. In a separate bowl, whisk together the harissa paste, olive oil, lemon juice, salt, and pepper to create a marinade for the chicken. Place the chicken breasts in a resealable plastic bag and pour the harissa marinade over them. Seal the bag and massage the marinade into the chicken. Let it marinate in the refrigerator for at least 30 minutes. Preheat a grill or grill pan to medium-high heat. Grill the marinated chicken breasts for about 6-8 minutes per side or until cooked through and nicely charred on the outside. The internal temperature should reach 165F 74C. Remove the chicken from the grill and let it rest for a few minutes before slicing it into thin strips. Serve the Raw Broccoli and Pomegranate Tabouli on plates, top with the sliced harissa chicken, and drizzle any remaining harissa marinade over the top. Enjoy your delicious and healthy salad with a spicy twist!

Charles Cooks

[ohh-laurenconrad]

Enjoy the hearty layers of chocolate cake, smooth flan, and sweet dulce de leche in this tasty parfait. A great mix of tastes and textures!

Ingredients: 1 box chocolate cake mix. Ingredients required for cake mix as per package instructions. 1 cup dulce de leche. 2 cups whole milk. 1 can sweetened condensed milk. 4 large eggs. 1 teaspoon vanilla extract.

Instructions: Follow the directions on the package to make the chocolate cake mix. Bake the chocolate cake in pieces that are the right size for each person. Whole milk, sweetened condensed milk, and vanilla extract should all be mixed together in a saucepan. Stir it all the time as you heat it until it almost boils. Mix the eggs together in a bowl. Slowly pour a ladleful of the hot milk mixture into the eggs while whisking them all the time to temper them. After that, add the egg mixture back to the pan with the rest of the milk mixture. Stir it and keep cooking until it gets thick like flan. After the chocolate cake has cooled, cut it into cubes. Lay out the chocolate cake cubes in bowls or glasses for serving. Then, pour a layer of flan on top of them. Finally, drizzle dulce de leche on top. Do this process again and again until the glasses are full. Put the parfaits in the fridge for at least two hours so that the flavors can mix. Enjoy the rich Chocolate Flan Parfait when it's cold!

Tabitha L

[froma2b]

These Slaw Topped Pulled Pork Tacos are a delightful fusion of flavors and textures. Tender pulled pork is paired with creamy coleslaw and optional cheese and cilantro for a satisfying taco experience. The tangy slaw adds a refreshing contrast to the savory pork, making these tacos a crowd-pleaser.

Ingredients: 2 cups pulled pork. 8 small taco tortillas. 1 cup coleslaw mix. 1/2 cup mayonnaise. 2 tablespoons apple cider vinegar. 1 tablespoon honey. 1 teaspoon Dijon mustard. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon cayenne pepper optional. 1/2 cup shredded cheddar cheese optional. 1/4 cup chopped fresh cilantro optional. Lime wedges for serving.

Instructions: Put the apple cider vinegar, honey, Dijon mustard, salt, and black pepper in a large bowl. Add the coleslaw mix and mix it all together. Add the cayenne pepper if you like it hot. Throw the coleslaw mix around to cover it all. Put it in the fridge for at least 30 minutes before you serve it. You can warm the pulled pork up in the microwave or on the stove. You can heat the tortillas for tacos in a dry pan or the microwave. Put a small amount of pulled pork on each tortilla to make the tacos. A lot of coleslaw should be put on top. You can top the coleslaw with shredded cheddar cheese and chopped cilantro if you want to. You can squeeze lime wedges over the tacos when you serve them. Have fun with your pulled pork tacos with slaw on top!

Prep Time: 15 minutes

Cook Time: 15 minutes

a quick pit stop your car your life

[davidcyyhk]

#butter with #fermentedbeancurd for the bread #amazing #tasteandtexture https://www.instagram.com/p/B_k1M9-DsoN/?igshid=h3zad8h684hp

[kerrydunnington-blog]

It’s amazing what a smattering of dried fruit (like cranberries) and salty roasted nuts (like cashews) do to enhance a mixture of tender colorful vegetables. Toss with your favorite dressing. #inkerryskitchen #love #tasteandtexture #vegetablesrock #