#maple-miso marinade

[aliasanonyme]

Seafood Main Dishes - Air Fryer Maple-Miso Salmon Recipe

This air-fried salmon marinated in a sweet maple-miso marinade starts from frozen for those nights when you did not plan ahead.

[unattendedsims]

Air Fryer Maple-Miso Salmon Recipe For those nights when you didn't make any preparations, this air-fried salmon is made from frozen and is then marinated in a sweet maple-miso sauce. 1/4 teaspoon garlic powder, 1 tablespoon white miso paste, 3 tablespoons pure maple syrup, 4 frozen salmon fillets, 1 teaspoon low-sodium soy sauce, 1/2 teaspoon everything bagel seasoning

[holdoncallfailed]

wait i kinda went off...

[deliciously-vegan]

Seitan Breakfast Sausage

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2 1/2 cups vital wheat gluten 1/4 cup chick pea flour 1/4 cup nutritional yeast 1 tsp smoked paprika 1/2 tsp black pepper

1 white onion, peeled and roughly chopped 2 cups vegetable bouillon 2 tbsp olive oil 2 tbsp soy sauce 2 tbsp ketchup 2 tbsp pure maple syrup 1 tbsp miso 1 tbsp liquid smoke 4 cloves garlic 1/2 tsp salt

Preheat oven to 350 degrees F.

In a large glass mixing bowl stir together the; wheat gluten, chick pea flour, nutritional yeast, smoked paprika, and black pepper. Set aside.

Place the; onion, vegetable bouillon, olive oil, soy sauce, ketchup, maple syrup, miso, liquid smoke, garlic, and salt in a blender. Blend until smooth. Pour wet mixture over dry mixture. Stir until well-combined. 

With clean damp hands knead/massage batter for 2-3 minutes. (This will activate the gluten.)

Transfer batter to a large piece of parchment paper. Form a log with batter. Fold parchment paper over log to cover completely. Transfer to a large piece of aluminum foil. Fold foil over parchment-covered log and fold foil to seal.

Place covered log on a baking sheet. Bake in preheated oven for 30 minutes. Turn log over and bake for another 30 minutes.

Allow to cool for about 15 minutes then chop or slice. Transfer to large glass mixing bowl. Pour marinade over top and stir well combined.

Marinade

1/2 cup ketchup 1/4 cup pure maple syrup 2 tbsp soy sauce 1 tsp ginger powder 1 tsp garlic powder 1 tsp onion powder 1 tsp sesame oil

In a small glass mixing bowl whisk together the; ketchup, maple syrup, soy sauce, ginger powder, garlic powder, onion powder, and sesame oil. Pour over sausage and stir well.

Heat 1 tbsp olive oil in a large saucepan. Transfer marinated seitan to pan and cook for about 5 minutes, stirring frequently.

Serve.

[thebestoftragedy]

maybe you are all onto this but. the only vinaigrette/marinade recipe anyone needs is Dijon mustard, any good light-colored vinegar (red wine, apple cider, whatever), little bit (!) of dark maple syrup, little bit of miso paste (white preferred but red is good for a stronger flavor), olive oil. minced shallot if you have it but if you don’t that’s ok you’ll live. toss w greens. it’s even fine if it’s a weird flavored vinegar or mustard it’s fine if it’s a flavored oil so long as they’re not super weird flavors. slather it on your baked tofu. eat apple slices with it.

[growersdiary]

Ginger Sesame Miso Sauce

This delicious, sweet, spicy, and savory miso-based sauce is great used as a marinade for tofu, glaze for roasted veggies, or as a topping/mix-in for any dish you choose!

Ingredients:

1/3 cup white miso paste

1/3 cup toasted sesame oil

4 tbsp maple syrup

4 tbsp sriracha

2 tbsp rice vinegar

1/4 tsp ginger powder

black pepper (to taste)

toasted sesame seeds (to taste)

Instructions:

Mix ingredients together in a small bowl, and add pepper and sesame seeds to taste.

[nbula-rising]

Crispy Portobello Mushroom Bacon (Vegan)

Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes Servings: 4

Ingredients

MARINADE    2 Tbsp avocado oil    1 ¼ Tbsp maple syrup    1 ¼ Tbsp apple cider vinegar    2 ½ Tbsp coconut aminos (or tamari, but start with half and work your way up as it's saltier)    1 heaping tsp smoked paprika    1 tsp sea salt, plus more to taste    1 dash liquid smoke (ensure gluten-free friendly as needed)    1 rounded tsp chickpea (or soy) miso paste    3/4 tsp ground black pepper, plus more to taste

MUSHROOMS    2 medium portobello mushrooms, stems removed + sliced into 1/8th inch-wide strips (or sub comparable amount of other mushrooms, such as shiitake)

Instructions    Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper and set an oven-safe baking/cooling rack on top for crispiness (if you don’t have a cooling / baking rack, just omit — it helps the “bacon” get crispier but isn't necessary).    Prepare marinade by adding avocado oil, maple syrup, apple cider vinegar, coconut aminos, paprika, salt, liquid smoke, miso paste, and black pepper to a medium mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more liquid smoke or paprika for smokiness, pepper for spice, vinegar for acidity, maple syrup for sweetness, or salt to taste.    Once the marinade is seasoned to your liking, add the sliced mushrooms to the bowl and gently toss / stir to coat. I prefer using my hands to toss the mushrooms in order to handle them more carefully and coat them more thoroughly.    Lay mushrooms on the oven-safe baking/cooling rack set over the parchment-lined baking sheet (or just directly on the parchment paper) and spread into an even layer, making sure the mushrooms are touching as little as possible.    Bake for 20-30 minutes in the top third of the oven, or until darker golden brown in color and fragrant. How long you bake the mushrooms depends on how crispy you like your mushroom “bacon.”    Remove from oven, peel off of cooling rack, and enjoy immediately with your favorite breakfast items, such as roasted sweet potatoes or in a scramble. Would also be delicious in vegan/vegetarian BLT sandwiches, wraps, or salads!    Store leftovers covered in the refrigerator up to 3-4 days and reheat in the microwave or on the stovetop until warm. Not freezer friendly.

[feast-and-flora]

Serve this Carrot lox with cream cheese on a delicious piece of raw bread

Ingredients

8 Medium sized carrots (4 large)

2 Tbsp Soy sauce (preferably low sodium)

1 Tbsp Rice Vinegar

1 Tsp Brown rice miso paste

1 Tsp Maple syrup (can be left out or sub with agave syrup)

1/2 Toasted nori sheet ( or 2 Tbsp Nori flakes)

Garlic powder (to taste)

Onion Powder (to taste)

Salt (to taste)

Pepper (to taste)

Instructions

Peel the skin off your carrots and starts making stripes using a vegetable peeler or mandolin.

Add miso paste, soy sauce, rice vinegar and maple syrup in a bowl and mix until the miso paste is dissolved.

Add spices ( garlic, onion, salt, pepper ) and the nori flakes to the soy sauce and miso mixture. If you are using whole nori sheets, cut them into small pieces using a scissor or use a blender.

Mix carrots with the marinade, until everything is well coated. Place in the fridge for at least 4 hours ( preferably overnight) so the flavors can develop.

[oumaimas]

what are your favourite recipes with tofu? just bought some and could use some inspiration :) and I always love your food pics!

mmh for extra firm tofu press it toss w 1 tsp cornstarch and fry in a bit of neutral oil :^) make a marinade w any of these : lime, soy sauce, rice vinegar, oyster sauce, ginger, garlic, honey or maple syrup, miso. and either drop it in there when its all crunchy orrr add some mirin and put it back in the hot pan w the sauce and let it thicken and become beautiful 😌😇 also crumble it up fry it w some veg sauce etc u can get a nice dumpling filling :^) for silken tofu honestly just adding it to soup 🥺

one thing im excited ab making hopefully is @llleighsmith 's tofu cashew ricotta for a lasagna next week so i recommend that one in advance

i will say tofu scrambles r not that good tbh.....like if i want protein im def going for chickpeas or lentils instead :^(

[thatjourneycalledlife]

When you can’t decide between a sandwich or pasta 🤷🏾‍♀️ . Vegan Broccoli Alfredo Pasta with Crispy Tempeh between Black Sesame Bread . Pasta & Broccoli Alfredo Recipe: . 1 tbsp olive oil 1 small onion, chopped 3 cloves garlic, chopped 200g/7oz block firm tofu, drained 3 tbsps white (sweet) miso paste 2 tbsps ground toasted sesame seeds (try 1 tbsp tahini) 1-2 tbsps nutritional yeast 1/2 tsp apple cider vinegar 1/4 cup/60ml water Salt and pepper to taste 75g/2.5oz pasta, cook then drained 1 handful frozen broccoli, slightly thawed . Heat oil in a pan on low heat. Add onion and garlic and cook until lightly browned. Add to a blender with remaining ingredients except pasta and broccoli. Blend until smooth and creamy. Return to pot, add broccoli and heat through on low flame, stirring to prevent sticking. Add cooked pasta, give it a stir and serve immediately. . Tempeh “Bacon” Recipe: . 100g/3.5oz tempeh block, sliced 1 tbsp liquid aminos 1/2 tbsp maple syrup 1/4 tsp ground chipotle (spicy & smoky) Pinch of cumin Black pepper to taste . Mix liquid and seasoning ingredients in flat dish then add tempeh. Marinate for about 20 mins to an hour. Heat 1 tbsp oil in a pan and add tempeh, reserving marinade. Cook tempeh on both sides until browned then pour in leftover marinade. Reduce heat and cook until sauce caramelizes. . . . . #vegan #veganfood #veganinspo #whatveganseat #plantbased #vegansofig #heresmyfood #veganpasta #beautifulcuisines #veganeats #letscookvegan #carbs #veganfoodshare #huffposttaste #idontwantsalad #bestofvegan #veganprotein #sandwich #feedfeed #veganfoodporn #f52grams #fitfam #getinmybelly #instafood #foodpics #poweredbyplants

[reciperolodex]

Roasted Dill Salmon from the New York Times Cooking

Ingredients

1 1/2 lbs skin on, center cut salmon fillet

1 1/4 teaspoons kosher salt

1/2 teaspoon black pepper

1/4 cup fresh lime juice or Seville orange juice, plus additional wedges, for serving

2 tablespoons olive oil

2 tablespoons soy sauce

2 tablespoons maple syrup

1 tablespoon dried dill or 3 tablespoons chopped fresh dill

1 large garlic clove, crushed

1/4 teaspoon ground turmeric

1/8 teaspoon ground saffron (optional)

Directions

Heat the oven to 425 degrees with the rack in the center position. Choose a baking sheet or baking dish that fits the salmon snugly (so the juices don’t disperse and burn) and line it with parchment paper. Place the salmon skin-side down on the baking sheet and season well with salt and pepper.

Combine the rest of the ingredients in a small bowl and spoon over the salmon. If you have time, flip the salmon and let marinate directly on the baking sheet, flesh-side down, for 15 minutes.

Roast the salmon skin-side down until cooked through to your liking, 9 to 12 minutes. Serve with extra lime or orange wedges, and drizzle the pan juices over the salmon and rice.

Possible modifications

To make the gluten free, use gluten free soy sauce or just add a little more salt and ~2 tsp of miso to the marinade.

[canadian-vegan]

Hi can u share the recipe for the portobello mushroom steak you used in that basil pasta meal bc it looks more bangin than any other portobello steak I’ve seen pls n thx 🌻

The portobello mushroom steak (1 serving):1 portobello mushroom3 tbs tamari or low sodium soya sauce1 tsp red wine vinegar1/2 tsp red miso paste (optional)2 drops of liquid smoke1 tbs maple syrup1/8 tsp black pepper1/4 tsp garlic powder1/4 tsp onion powder1/8 tsp vegan steak seasoning (optional, just adds more of a meaty flavour)Mix ingredients and let the mushroom marinate for at least 15 minutes. Throw it on the bbq or in a pan with a small amount of olive oil+the marinade and cook on medium heat until outer skin is blackened and the inside is juicy 👍

[holdoncallfailed]

37, 28 🍓

37. 3 languages you would love to learn

i was just thinking about this earlier today lol...well the real answer is all of them.

ASL

arabic

italian mostly so i can read the aforementioned neopolitan quartet in the original language

28. 3 things you love cooking/baking

tbh i only just started forcing myself to cook rather recently so i don't have a tremendous backlog of cooking experience but there are some i've made a few times:

miso + maple marinade on salmon with white rice and steamed sugar snap peas on the side

this orzo dish with tomatoes, zucchini, corn/peas & mozzarella...gluten free orzo is hard to find so i don't make this that often but when i have it's really good

fudgy no-bakes (oatmeal peanut butter chocolate 'cookies'/balls) which i mistakenly called fuzzy novaks as a child and have continued to refer to them as such since then

[deliciously-vegan]

Mediterranean-inspired Eggplant Pilaf

(With Portobello Mushroom Steaks)

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1 1/2 cups quinoa 3 cups veggie bouillon

1 medium-sized eggplant, chopped 1 red pepper, cored and chopped 2 tbsp olive oil 1/4 tsp sea salt

1 cup walnuts, chopped 1/2 cup oil-packed sun-dried tomatoes, diced 1/2 cup dried figs, diced 1 large handful of fresh parsley, chopped 4 green onions, chopped

Place quinoa and veggie bouillon in rice cooker. Cook according to directions. Stir and fluff when done then allow to cool.

Preheat oven to 400 degrees F. Line a large baking pan with parchment paper.

Place chopped eggplant and red pepper in a large glass mixing bowl. Drizzle olive oil over top then sprinkle with sea salt. Stir to coat vegetables evenly.

Place veggies in preheated oven and cook for 40 minutes, giving them a stir at the half way point. Remove from oven and allow to cool.

Place cooled quinoa and vegetables in a large salad bowl. Fold in the; walnuts, sun-dried tomatoes, dried figs, parsley, and green onions. Pour dressing over top. Stir until everything is well-incorporated.

Serve.

Dressing

1/4 cup  balsamic vinegar 2 tbsp olive oil 1 tbsp basil paste (or 1 tsp dried basil) the juice and zest of one lemon 1/2 tsp sea salt 1/4 tsp black pepper

In a small glass mixing bowl, whisk together the; balsamic vinegar, olive oil, basil paste, lemon juice, lemon zest, sea salt, and black pepper. Pour over pilaf and stir thoroughly.

Portobello Mushroom Steaks

6 large (or 8 medium) portobello mushroom caps, wiped clean and rinsed

Marinade

1/4 cup light olive oil 1/4 cup soy sauce 1/4 cup balsamic vinegar 1 tbsp miso paste 1 tbsp liquid smoke 1 tbsp pure maple syrup 1 tbsp nutritional yeast 1 tsp garlic powder 1 tsp onion powder 1/2 tsp black pepper

Place your mushroom caps (bottoms up) in a large glass baking dish.

In a small glass mixing bowl, whisk together the; olive oil, soy sauce, balsamic vinegar, miso paste, liquid smoke, maple syrup, nutritional yeast, garlic powder, onion powder, and black pepper. 

Pour 1/2 of marinade over top of mushroom caps. Allow to marinate for 45-60 minutes.

Preheat oven to 400 degrees F. 

Turn the mushroom caps over. Pour the remaining marinade over top. Place in preheated oven and cook for 20 minutes. Turn caps over and cook for another 20 minutes.

Allow to cool for a few minutes before serving.

[rdclsuperfoods]

The Blanket Glacier Chalet is only accessible by helicopter. Nestled deep in British Columbia’s Monashee Mountains, the A-frame has a satellite phone for emergencies but no cell service or Wi-Fi. Guests bring their own sleeping bags. The bathrooms are outhouses, and the makeshift shower consists of a plastic bucket attached to a pulley system. If you’re staying over, you’re not seeking amenities; you’re chasing the 60 feet of snow that falls in the area each winter. When I spent a week there with friends in early March, I wasn’t expecting much more than a wood-fired stove, but I was pleasantly surprised by all of the gourmet food.

The Schaffer family has owned and operated the “eh frame” since 1986. Al and Marion Schaffer recently passed the torch of daily operations on to their kids: 34-year-old Marty handles the skiing through his guide company CAPOW, and his 28-year-old sister, Heidi, handles the food. In my mind, her cooking elevates the chalet to five-star status. Topsheets, it turns out, are irrelevant when you’re eating maple-miso salmon in the middle of the wilderness. Heidi fed 16 hungry skiers five meals a day during our visit, using one oven and supplies brought in once a week via helicopter.

Her cooking created our daily rhythm at the chalet. We’d wake up early and trek to the outhouses—dubbed Contemplation Point—while she laid out a first breakfast of coffee, yogurt, granola, fruit, and warm muffins. As we listened to the day’s avalanche report, she plated our second breakfast of buttermilk pancakes or fluffy scrambled eggs. Then, while we suited up and formed a water brigade outside, passing buckets up from the mountain stream, she transformed the dining table into a smorgasbord of steak, homemade bread, deli meats, cheeses, and veggies for our picnic lunch. We’d check our beacons and head into the mountains. By 4 P.M., my mind only had room for après. Would we be welcomed home with freshly fried potato chips and artichoke dip? Or maybe warm cranberry-walnut bread and hand-whipped butter? 

Heidi’s mastery of such nourishing comfort food in this isolated outpost is the type of inspiration we could all use right now. My friends and I missed an important week of COVID-19 news while we were in the backcountry: When we left, hand washing was the preventative measure. When we got back to our overflowing inboxes, markets had crashed, borders were closing, and quarantine was on the horizon. All I wanted to do was return to the chalet and find Heidi, apron on, blond hair tied into her signature fun bun, telling us to dig in. 

The weather is cooling off again, and we’re all staring down a fall (and winter, and likely spring) of more social distancing, limited travel, and difficult news. While we wait for the winds to change, I keep turning to Heidi’s gourmet yet simple recipes for comfort. When I eat a warm, buttery piece of her walnut bread next to an open window, I can almost hear the swish of skins. I’ll be trying her ricotta and chive gnocchi next. Below, Heidi, the queen of isolated cooking, shares five of her greatest hits.

Roasted Garlic and Artichoke Dip 

This savory dip is one of Heidi’s go-to, quick appetizers, usually whipped up after sneaking in a few runs in the afternoon. 

Ingredients: 

1 whole head of garlic

1 cup mayonnaise

1 cup grated Parmesan cheese

14-ounce can artichokes, drained and chopped

Cooking oil

1 green onion, thinly sliced (both white and green parts)

3 tablespoons fresh tomatoes, chopped

Directions:

Heat the oven to 350 degrees Fahrenheit. Cut off the top of the head of the garlic so the cloves are exposed, and place it on a parchment paper–lined sheet pan. Drizzle with olive oil and a pinch of salt, and roast for 30 minutes or until golden and soft. While the garlic is roasting, combine the mayonnaise, Parmesan, and artichokes in a mixing bowl. Once the garlic is done, remove it from the oven (but keep the oven on). Let the garlic cool, then mince the cloves and add them to the mayonnaise mixture. Spoon the combined ingredients into a shallow casserole dish sprayed with cooking oil. Bake for 20 to 25 minutes or until the top is golden. Garnish with the fresh green onion and chopped tomatoes. Serve with crackers, raw vegetables, or fresh bread.

No-Knead Honey, Walnut, and Cranberry Bread

Homemade bread might be intimidating, but Heidi’s recipe is approachable. And if she can bake it in the backcountry and at high altitude, you can definitely do it in your kitchen. “Making the dough the night before is a huge time-saver,” she says. “This goes really well with a hefty slice of Brie cheese and some butternut-squash soup.” Her recipe calls for using a Dutch oven, but you can also bake the bread on a parchment paper–lined pan. The crust just won’t be as crunchy. 

Ingredients:

3 cups all-purpose flour 

½ teaspoon instant yeast 

1 teaspoon salt

½ cup walnuts, chopped

1 cup dried cranberries 

1½ cups room-temperature water 

¼ cup honey

Directions:

Add the flour to a large mixing bowl. Then add the yeast to one side of the bowl and the salt to the other. Using a wooden spoon, stir the yeast into the flour on its side and the salt into the flour on its side, which helps ensure an even distribution of ingredients. Then stir the whole thing together. Add the chopped walnuts and cranberries to the flour and mix again. Pour the water and honey into a separate bowl, stirring with a fork to combine. (Water that is too warm or too cold can kill the yeast and prevent the bread from rising, so make sure you get the temperature right.) Then pour the honey water into your flour mixture and stir with the wooden spoon until all ingredients are combined. This is not typical bread dough—it will be a bit sticky, and the recipe does not require any kneading—so don’t be too concerned about the appearance. Just make sure the ingredients are combined well and that there’s enough room for the dough to double in size, then cover the bowl loosely with plastic wrap and set in a warm, draft-free spot. Let it rise for 12 to 18 hours.

Place a piece of parchment paper on the counter, and dust it with flour. Rub flour on your hands, and scrape the dough away from the sides of the bowl, gathering it in your hands as best you can. Transfer it to your parchment paper, and form it into a circular loaf. Once it’s shaped, the dough needs to undergo a second rise. Sprinkle flour over the top of the loaf, and loosely cover it with plastic wrap to prevent a skin from forming. Let rise for about 45 minutes. (Note that after the second rise, you should handle the dough as little as possible; touching it too much may cause it to deflate.)

Preheat the oven to 450 degrees. Place your Dutch oven inside, and let it heat up for about 20 minutes. Once the dough has risen, remove the plastic wrap and score the loaf with a sharp knife (a shallow slit right down the middle will do the trick). Trim the parchment paper into a circle closely around the dough. If it doesn’t look like the dough has risen that much, don’t worry. The loaf will puff up when it hits the heat of the oven.

Remove the preheated pot from the oven and carefully transfer your dough into it, handling it as little as possible and using the parchment paper to carefully lift and lower it in. Place the lid on the pot, and return it to the oven for 35 minutes. Don’t open the oven during this time, and don’t take the lid off the pot (steam building up in the pot will help give it a crispy crust). After 35 minutes, remove the lid from the pot and continue baking for another 15 minutes. (If you’re using a baking sheet, simply bake the bread for 45 to 55 minutes.) Remove the loaf from the oven, and place it on a wire rack to cool. Brush a little extra honey on the top of the bread if you want. 

Resist the urge to cut into the bread until it has cooled. The bread continues to bake on the inside even after it’s been removed from the oven, and cutting it too early may result something gummy or rubbery.

Maple-Miso Salmon 

“This is one of my go-to salmon marinades, and I get asked for this recipe every time I make it,” Heidi says. “The richness of the miso and soy, with the zip from the ginger, makes the fish heavenly.”

Ingredients:

4 single-serving salmon fillets (around four ounces each)

¼ cup maple syrup 

1 teaspoon Dijon mustard 

1 heaping tablespoon white-miso paste

1 tablespoon rice vinegar

2 tablespoons soy sauce

1 clove garlic, grated

1 tablespoon ginger, grated

Directions:

Whisk all of the marinade ingredients together in a bowl. Place the salmon in a dish, cover with the marinade, and let sit for 30 minutes. Preheat the oven to 400 degrees, and set the pieces of salmon on a foil-lined baking tray. Brush the top of the salmon with a little of the marinade using a pastry brush. Place the remainder of the marinade to the side. Bake for ten minutes for medium-rare salmon, and 12 to 15 minutes for well-done. (Note that cook time for salmon can vary, depending on the cut and type of fish, so pay attention. Press gently on the thickest part of the fish with a fork; if it flakes easily, it’s done.) While the salmon is baking, reduce the leftover marinade in a saucepan over medium heat until it has thickened. Glaze the salmon with the reduced marinade before serving.

Ricotta and Chive Gnocchi 

Making pasta doesn’t have to be complicated, and this gnocchi is an easy place to start. “I always thought homemade gnocchi was intimidating and time-consuming, but this recipe is neither,” Heidi says. “It’s a game changer.”

Ingredients:

1 pound ricotta

1 egg

1 tablespoon olive oil 

¼ cup grated Parmesan cheese

½ cup chives, finely chopped 

1 teaspoon lemon zest

1 teaspoon salt

½ teaspoon pepper

2 cups all-purpose flour

Vegetable oil for frying 

Directions:

Place the ricotta in a fine-mesh strainer over a bowl, leaving enough space for liquid to drip from the cheese. Put a small plate over the cheese in the strainer and then a can or another object atop the plate to weigh it down. Let your setup press the ricotta in the strainer overnight in the fridge.

Put a large pot of water on the stove to boil. In a large bowl, mix the pressed ricotta, egg, olive oil, Parmesan, chives, lemon zest, salt, and pepper thoroughly. Add the flour and gently stir it in, being careful not to overmix. Let the dough rest for ten minutes. Lightly sprinkle flour on your work surface. Grab a baseball-size piece of dough, and roll it out with your hands into a one-inch-thick log. Cut the roll into bite-size pieces, around three-fourths of an inch wide, and set them aside on a lightly floured baking pan. 

Place your gnocchi in the boiling water in several batches. They will swirl around and sink. Once they float back to the top, scoop them out with a slotted spoon, and place them in a bowl of ice water for two minutes. Strain all the gnocchi, and place them on a baking tray lined with a paper towel. Then fry the gnocchi in vegetable oil in a nonstick frying pan until golden brown on each side. Lightly season with salt and pepper, and pair with your favorite sauce. Butter browned over medium-low heat with sage leaves is a great, simple option.

Puff Pastry Apple Cinnamon Rolls

“These buns have become a staple at the lodge,” Heidi says. “I created them as a total experiment one day when I was out of yeast and flour. They are a great alternative to your traditional yeasted cinnamon buns and take half the time. What I often do is make them the night before, cover them, and keep them in the fridge overnight. Then when I’m up at the crack of dawn to start the day’s prep, I just turn on the oven and toss them in.”

Ingredients:

1 box puff pastry

½ cup salted butter

¾ cup light brown sugar

1 tablespoon cinnamon

1 teaspoon nutmeg 

1 teaspoon ground clove 

½ cup walnuts or pecans, coarsely chopped

1 Granny Smith apple, grated 

Directions:

Take your puff pastry out of the freezer to thaw. This will usually take a few hours at room temperature. Preheat your oven to 350 degrees. Dust your work surface with flour to prevent sticking, and roll your puff pastry into a rectangle about eight inches long.

To prepare the filling, slowly melt the butter in a pan on low heat. Then add the brown sugar, cinnamon, nutmeg, clove, nuts, and grated apple to the melted butter. Stir until combined, then spread evenly over the rolled pastry, leaving just a little room on the sides.

Starting at the long end closest to you, roll the rectangle tightly into a cylinder. Pinch the seam so it’s well sealed, and roll the dough over once onto itself to make sure it’s tight. Using a serrated knife, cut it evenly into about 12 to 15 buns. Place the buns onto parchment paper on a baking tray, leaving about a fourth inch between each one. Bake for 30 minutes or until golden on top.

via Outside Magazine: Nutrition

[feast-and-flora]

Vegan Pho Chay

This soup is full of delicious veggies, and the broth sounds so good! It calls for miso glazed baked tofu, which uses these ingredients: 

1/4 cup mirin 4 tbsp light miso paste  3 tbsp maple syrup 2 tsp sesame oil 

I bet sprouted garbanzo beans soaked in this marinade, then very lightly dehydrated would make a tasty raw alternative.