These vegetarian bombshells are a delicious main course or a stunning side dish! Honeynut squash halves are stuffed with a fragrant filling of quinoa, celery, apples, rosemary, thyme, spinach and pecans, and are capped with melted nutty Comté cheese. It’s the perfect dish for fall and winter and is a beautiful addition to the holiday table. Honeynut squashes look like mini butternuts but have a sweeter, richer flesh. If you can’t find them, you can use acorn squashes instead (if that’s the case, I like to add a touch of butter and maple syrup as noted in the recipe below, as the flesh isn’t quite as sweet as honeynuts). You’ll need cooked quinoa for this recipe (see note below), which can be made ahead. *For a vegan version, swap out the butter for olive oil and use a vegan cheese.
This foolproof buckwheat crepes recipe results in perfectly tender crepes with crispy edges. Made with just buckwheat flour, the whole grain crepes are naturally gluten free and have a robust nutty flavor. I love to serve them with good quality sliced ham, cheese (go for gruyere, Comté or cheddar), apples and grainy mustard (see the Recipe Tips below!). They’re also awesome with fried eggs, or you can stuff them with your favorite veggies, such as Ratatouille and goat cheese, sautéed spinach and mushrooms, or creamy leeks and peas—the sky’s the limit! For a sweet version, try topping the crepes with sautéed pears or roasted berries, along with melted chocolate and whipped cream. Check out the French Crepes video above to see how to swirl the batter into the pan!
This homemade deep dish spelt pie crust recipe takes minutes to make. The roasted vegetable filling offsets the buttery homemade pastry beautifully.
Looking for healthy lunch or post-workout meal? Pop by at Cocobeet Senayan City to grab some plant-based & wholesome foods. Comes all the way from Boston, United States, Cocobeet offers a wide array of cold-pressed organic juices, homemade nut mylk, and juice cleanses. Located in Senayan City 5th floor, just a short walk from Delicae and next to Haagen Dazs. At first, I wondered why they choose this spot as their location. But then I found out there is a fitness centre on the upper floor, right across the Cocobeet. Of course, that makes a sense why they choose this location. Vanilla Berry Chia Pudding & Coconut Mango Yoghurt Cocobeet Menu Cocobeet is organic juice bar originally from Boston. They offer a huge variety of detox juice cleanses, cold-pressed juices and homemade nut mylk. If juice cleanses and nut mylk is not your thing, there are also other options like smoothie bowls, sandwiches, avocado toast, veggie chips, roasted nuts or dessert jar for your sweet tooth. When the wheater is freaking hot outside and mid-day ice cream craving struck you This Chocolate Protein Smoothie Bowl (IDR 85K) is highly recommended. Super duper yummy, filling and nourishing. A luscious smoothie bowl of …
Creamy vegetable and halloumi pie - crispy pastry with colourful veggies, creamy sauce, and soft and squidgy halloumi cheese. The ultimate vegetarian pie!
Gado-Gado is an Indonesian salad served with spicy peanut sauce. It’s a popular vegetarian dish in Indonesia and widely sold in almost every part of Indonesia. This mixed vegetable dish contains no meat at all and it’s a good choice if you are vegetarian or even vegan. The vegetables used in gado-gado quite vary, every region have their own version of gado-gado. In Jakarta (sometimes it called Betawinese gado-gado) they usually add boiled unripe jackfruit, while in my hometown in Makassar the seller adding fresh lettuce. Gado-Gado Bowl with Spicy Peanut Sauce Peanut Sauce 200 grams unsalted roasted peanuts 500 ml coconut milk 3 cloves garlic 5 red chillies 4 kaffir lime leaves 50 grams palm sugar 2 tablespoons kecap manis salt and sugar to taste 2 tablespoons tamarind concentrate Gado-Gado Bowl 1 boiled potato, peeled and cubed 8 lettuce leaves, roughly chopped 5 kale, roughly chopped 1 cucumber, thinly sliced 100 grams bean sprout, blanched 1 block firm tofu or tempe, cut into small chunks 3 hard-boiled eggs rice cake, optional Cooking Direction Peanut sauce: Heat oil in a pan over medium-low heat. Add garlic and chillies and cook for 2-3 minutes until soft, let it cool. Transfer garlic, chilli, roasted …
Vegan Orzo Salad with roasted broccoli, apple, chickpeas, toasted almonds, and a zesty garlic-cashew dressing. Great for serving as a main dish or side.
An easy Anadouille Sausage, Apple & Veggies Sheet Pan Dinner recipe that’s bursting with flavor and cooked on one pan with roasted brussels sprouts and butternut squash. A healthy dish that’s quick, simple and only 4 ingredients (plus oil and seasoning)!
I’m not vegetarian but seriously who can resist this colourful bowls. My love affair with Buddha bowl happened right away when I saw the picture of this vibrant bowl all over the internet. Every time I check my Pinterest and Instagram page new Buddha bowl recipes appear. Orange Grilled Tempe 1 cup orange juice 1 tablespoon freshly grated ginger 2 teaspoons soy sauce 2 teaspoons honey 2 garlic cloves, crushed and chopped 2 red chillies, chopped 1 teaspoon rice vinegar roughly 200g organic tempe or firm tofu Roasted veggies 1/2 cup chopped bell pepper 2 cups chopped butternut squash 3 cups broccoli, large stems removed and chopped 2 tablespoon coconut oil or light olive oil salt and freshly cracked black pepper Buddha Bowl 2 cup cooked brown rice 1/4 cup cooked edamame 2 tablespoon roughly chopped mint leaves Cooking Instruction Orange grilled tempeh: add about 1 tablespoon water to grated ginger, squeeze the grated ginger to extract the juice. Prepare the orange sauce by combining the ginger juice, orange juice, soy sauce, honey, chopped red chillies, and rice vinegar. Reserve half of the marinade to use later as a drizzle. Cut the tempe and tofu into thin bite-sized pieces. Place …
Savor this deliciously creamy squash with the tangy undertones of the pomegranate molasses. Pile on a dollop of the lime sour cream, and you have a rich-layered dish that is balanced for muscle and energy recovery. It really is that good!
Adapted from Build-a-Bowl, by Nicki Sizemore (Storey Publishing, 2018). Caramelized butternut squash gets tossed with maple-roasted pecans, brown rice (or any whole grain you like, such as farro, quinoa, barley or wheat berries), crisp apples, creamy goat cheese and a roasted garlic dressing for a salad that’s savory, sweet and full of texture and flavor. It’s a fantastic side dish or healthy main course. Best of all, it can happily sit at room temperature for several hours, making it perfect for entertaining or for packing into work lunches. If you want to really gussy it up, garnish the salad with fried sage leaves just before serving (see the notes below). Baby arugula and/or white beans are also a delicious addition! *Take note that you’ll need cooked grains for this recipe.
Prepare to impress with this quick and easy squash pie recipe. It's great as a side dish or dessert at a holiday meal. Your kids will love this dish!
Today, i have a very nutritious and healthy rice recipe to share with you all. Broccoli chickpea rice, Yes ! A one bowl meal filled with plant protein and healthy broccoli. With a hint of coconut at every bite, it is very nutty, filling and more over healthy. The addition of chickpeas and broccoli your leftover rice becomes a healthy rice bowl. Off late, veggie bowls and buddha bowls are trending. With simple concept to build a one dish meal that has whole grains, healthy veggies, protein and sauces. They make a complete balanced meal. Are you into meal planning? Do you cook rice ahead at the begining of the week? Do you have leftover rice often? With simple ingredients as broccoli, chickpea and coconut to the rice. Here i have combined the broccoli and chickpea stir fry/curry with the rice. You can even deconstuct the recipe , be creative and recplace or add veggies to make an awesome buddha bowl. Broccoli chickpeas rice is loved by adults and kids alike. A single bowl dish that’s healthy, hearty , filling and moreover ready in less than 20 minutes. VARIATIONS TO MAKE TO BUDDHA BOWL Replace white rice with brown rice or even quinoa. To make it more flavorful, cook rice with coconut milk in place of water. Add some toasted nuts for a more nutty flavor. Make your favorite sauce and serve as aside. Add roasted veggies as brussel sprouts or even carrots. Spice up the broccoli stir fry as per your choice. Replace chickpeas with other protein sources. INGREDIENTS TO MAKE THIS BROCCOLI CHICKPEAS RICE BOWL Rice : Cook rice ahead in time. Leftover rice works great as the rice has to be completely cooled. Chickpeas : Cook chickpeas ahead if using dry ones. Canned chickpeas also work great for this recipe. Coconut : Fresh coconut or use dry shredded coconut that’s unsweetned. Garlic Powder : Garlic powder adds a nice flavor to this rice bowl. Use minced garlic in place of powder. Coconut Oil/Oil : While coconut oil adds a nice flavor to the rice bowl. Replace with chioce of oil. Coriander Powder : Coriander or Cumin powder adds additional flavors to the rice bowl. Adjust as per taste preferance. Papirika : Adds spice to the rice bowl. Adjust as per spice level. HOW TO MAKE BROCCOLI CHICKPEA RICE ? Cook rice and chickpeas ahead, if using dry chickpeas. Soak dry chickpeas in water overnight or atleast 8 hours. Drain and cook with enough water till soft. In an instantpot cook for 8 minutes or pressure cook for 3 whistles. Do not over cook, they become mushy. Heat coconut oil or any oil in a skillet. If using fresh garlic mince and add at the begining. Roast for a minutes and add broccoli florets. Cover and cook for a fe minutes till they are slightly tender. Add a pinch of salt to fasten the cooking process. Add chickpeas and saute for a minutes or two. Add spices as garlic powder, coriander powder, salt and cook. If using fresh grated coconut add it along with the spices and cook till the raw smells goes away. If using dry coconut add after the spices are mixed and cooked . Give the mixture a good mix. For a deconstucted veggies bowl, use this stir fry mixture and add to the veggies bowl. Serve the stir fry along with chioce of grains as brown rice, coconut rice or quinoa. To make a single serving rice bowl, add cooked rice to this mixture a combine well till mixed. Serve warm and enjoy… https://youtu.be/x8SZQx0zfGo TELL ME WHAT YOU THINK !!! As always, I’d love to hear your thoughts on this recipe if you make it. So drop me a comment below, and be sure to tag on social media. Also, let us know about any varaitions you made to this recipe, we would love to try it too. Love to share your yummy pictures with us? Please share on Instagram @connect2hameesha and hashtag it #connect2hameesha Subscribe to my Youtube Channel Hameesha for more amazing videos.
Recipe Chicken breast with carrots and rice in an orange sauce instant pot - This is a recipe with chicken and a wonderful creamy orange sauce. The dish will be appreciated by the whole family even the children. A nice aroma of oranges will fill up your house and attract people in your kitchen recipe pressure cooker - recipe instant pot
These crispy chickpea waffles are a delicious side dish or base for savory toppings! It’s definitely a fast recipe (the waffle batter uses only 4 ingredients and takes less than 5 minutes to make), but it needs to sit at room temperature for at least an hour (or up to 9 hours). I usually whisk the batter together in the morning after breakfast—that way it’s waiting for me come dinnertime. The sugar is optional but helps balance the flavors. The crispy, nutty waffles are awesome on their own, or they can be turned into a full meal by topping them with things such as grilled, roasted or sautéed vegetables and/or eggs. One of my favorite ways to eat them is with sautéed spinach, a dollop of plain yogurt, and a sprinkle of roasted chickpeas (get the roasted chickpeas recipe below!). This recipe is adapted from Nicholas Day’s socca waffles on Food 52.
Nothing beats an ooey gooey cookies baked in a skillet with chunks of all things yummy
I was so happy when I found an abundant sweet corn in the traditional market this morning. I decided to make corn and chicken soup.This rich, creamy but not sinful corn soup then topped with puff pastry. The puff pastry on top is such a simple idea but so magical, it’s an effortless way to dress up the corn soup. The flaky puff pastry becomes a blanket for the creamy and flavorful corn soup. Puff Pastry Corn Soup This puff pastry corn soup recipe inspired by chicken pot pie and Zuppa soup. Zuppa soup is a thick and creamy soup topped with puff pastry. This dish becomes quite popular in Indonesia in Indonesia in the last few years, you can find it sells on a food truck in a Sunday market or even in a wedding party. Ingredients: 1 cup fresh corn kernels 1/2 cup diced carrot 1 cup cubed chicken breast 1/2 diced onion 2 cloves garlic, chopped 1/4 teaspoon dried thyme leaves 600 ml chicken stock 100 ml cream 1-2 tablespoon beurre maniè 2 tablespoon chopped fresh parsley Coarse salt and freshly ground pepper 300 g puff pastry 2 egg beaten grated cheese, optional Direction Heat oil in a deep …
Roasted Asparagus with whipped white bean dip and herbed breadcrumbs. This easy vegan spring dish is full of flavors and awesome textures.
It's hard to improve the perfection that is a chocolate chip cookie, but......this just might be a step up!
Yummy Zucchini Noodles. This low-carb vegetarian dish from Healthy Seasonal Recipes is easy to whip up. Plus, there’s no cooking required. Zucchini might just be the most versatile squash in the produce aisle, capturing the hearts of veggie lovers everywhere for its ability to step in... #Zoodles