How to make scallion pancakes! Such an EASY snack or appetizer. Only 4 ingredients. Just like at restaurants!

Scallion Pancakes

all-purpose flour

salt

garlic powder, optional

canola oil

soy sauce

rice vinegar

sesame oil

"I’m going to make these with butter; not a vegan sub, if that’s what you were looking for, but should be good"

"I just made this. But the pancakes turned out chewy instead of flaky and crispy. What went wrong? I followed every step. Otherwise the taste is all there. I am not giving up yet ...appreciate some advises. Thanks."

Mix the dough: Add flour, salt and garlic granules to a medium bowl. Stir to combine. Add 3/4 cups of hot water to the flour and stir with a wooden spoon. Continue stirring until all the water has been absorbed by the flour. Don’t worry if the dough has not formed completely yet.

Knead the dough: Using your hands, knead all the bits of dough together inside the bowl. If your dough is still very dry, add a splash of hot water, about 1 to 2 tablespoons, until it comes together and all the flour is absorbed.
Continue kneading the dough for about 2 more minutes. The dough will feel moist but it should not stick to your hands too much.

Rest the dough: Shape the dough into a round ball. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.

Roll out the pancakes: Sprinkle flour on top of a work surface. Divide the dough into 4 pieces of equal size. Work with one piece at a time, leaving the remaining pieces in the bowl.
Shape piece of dough into a small ball. Use a rolling pin to roll out the dough into a thin circle, about 7 to 8 inches in diameter.

Add the scallions: Brush a thin layer of canola oil on top of the dough, making sure not to miss the edges. Sprinkle sliced scallions all over the dough.

Roll and flatten the pancake: Starting on one end, roll the circle of dough into a log. Take one end of the rolled up dough and curl it toward the center, like a snail's shell. Tuck the end of the dough underneath the spiral.
Use the palm of your hand to flatten the dough into a thick circle. Roll it out again with your rolling pin. Try to roll it out as thinly as possible. A few slices of scallions may pop out during the process, and that’s perfectly normal.
Transfer rolled out scallion pancake to a plate. Repeat steps 4 through 6 with the remaining dough pieces.

Cook the pancakes: Heat about 2 teaspoons of canola oil a small nonstick or cast iron skillet over medium heat.
Place one of the pancakes in the middle of the pan and pan fry each side for about 2 to 3 minutes, until they’re golden brown. Transfer to a plate and repeat with the 3 remaining scallion pancakes, adding more oil to the pan as needed.

Prepare the dipping sauce: Mix all the sauce ingredients in a small bowl. Adjust the seasonings to your liking, adding more soy sauce or vinegar, if you like. Add any leftover scallions to the dipping sauce, and add a pinch of red pepper flakes if you would like a bit of spice.

Serve the hot pancakes: Cut the scallion pancakes into small wedges and serve while hot, with the dipping sauce. (The pancakes are still good when cooled, but will no longer be crispy.)

"They seemed almost right.   I liked them, but they didn't have quite the texture I am used to (I ate literally thousands of these in Shanghai) they are a bit drier than I am used to.   Also, I think the place I used to get them at baked them a few minutes after frying so that they got an incredible balance of chewy, soft in the middle and crisp but oily on the outside.   Not greasy, but you can taste the oil.  Dang, now I am craving them again...    This is a good starting point so I am going to use this recipe but keep adjusting until I get it the way I remember."

"It tastes okay but it was quite a chore making them.  I also made my dipping sauce too salty; I used soy sauce, ginger, mustard and garlic."

"Really  loved this recipe. I made it tonight for my family and it turned out AMAZING!!! Can't wait to make again!!!!"

https://www.simplyrecipes.com/video_src?vid=5363296991001

This recipe comes from Zahav, the chef Michael Solomonov’s Israeli restaurant in Philadelphia, which is known for its silky and wonderfully rich hummus. Garlic and lemon play small roles here; the indisputable co-stars are the freshly cooked chickpeas and the nutty tahini. While it’s well worth the effort to cook the dried chickpeas yourself, substituting a couple of cans of cooked chickpeas is perfectly acceptable.

Zahav’s Hummus ‘Tehina’

chickpeas

baking soda

lemons

garlic,

salt,

sesame tahini

cumin,

Paprika,

Olive oil,

parsley,

In a bowl, cover chickpeas by at least 2 inches of cold water. Add 1 teaspoon baking soda and let soak at room temperature overnight. Drain and rinse.

In a medium pot, cover soaked chickpeas by at least 4 inches of water. Add the remaining teaspoon baking soda and bring to a boil over high heat. Reduce heat to medium high and let cook at a vigorous simmer until chickpeas are quite soft, 1 to 1 1/2 hours. (Overcooked chickpeas are the secret to creamy hummus, so don’t worry if they start to break down a little.) Drain.

While chickpeas are cooking, make the tahini sauce. In a blender, combine the lemon juice, garlic and 1/4 teaspoon salt. Let mixture sit 10 minutes. Add tahini, remaining 1 1/2 teaspoons salt and the cumin, and blend until a thick paste forms. Add 1/3 to 2/3 cup ice water while blender is running, a little at a time, until sauce is smooth. You’re looking for a perfectly smooth, creamy sauce.

Add the warm, drained chickpeas to blender with tahini mixture. Blend until perfectly smooth and not at all grainy, stopping to scrape down sides of bowl occasionally. This blending may take upward of about 2 minutes; just keep going until the mixture is ultracreamy and fluffy, adding a little water if you need it to make the contents of the blender move. Taste for seasonings, adding more salt, lemon juice and/or cumin as needed.

To serve, spread the hummus on a plate, dust with paprika, drizzle with olive oil and sprinkle with parsley.  

Korean seaweed soup, miyuk gook, also known as birthday soup, is a light and healthy soup that&#39;s low in calories, high in nutrients, and not spicy.

Korean Seaweed Soup (Miyuk Gook)

seaweed (dried)

garlic (finely chopped)

beef soup stock (or anchovy stock)

Salt (to taste, if needed)

Rehydrate the seaweed by placing in a large bowl and covering with water for 30 minutes.

Drain the seaweed, squeeze out excess water, and cut into 2-inch pieces.

In a soup pot over medium heat, sauté the seaweed in sesame oil for 2 minutes.

Add garlic and soy sauce and sauté for another 2 minutes.

Pour the stock into the pot and turn heat to high.

When soup begins to boil, turn down to simmer and cook for 20 minutes or until the soup looks milky.

https://cdn.jwplayer.com/videos/vNuudWNF-tXzwfO7V.mp4

Traditionally served to new mothers and known as a birthday soup, Miyuk Gook, or Korean seaweed soup, is a healthy dish. This video teaches you how to prepare the classic menu item, which is often served for breakfast. The vegetable-heavy option is not only delicious, but our recipe makes it easy with pro tips and tricks. 

Click Play to See This Easy Korean Seaweed Soup Recipe Come Together

This cheesy nostalgic spud dish is on your table in less than an hour.

Loaded Potato Skins

russet potatoes (1 3/4 to 2 pounds total)

olive oil

sharp cheddar cheese, shredded (about 3/4 cup)

scallions

bacon (3 to 4 slices)

black pepper, plus more as needed

sour cream

Heat the oven. Arrange 2 racks to divide the oven into thirds. Place a baking sheet on the lower rack to catch any drippings and heat the oven to 425ºF. 

Prep the potatoes. Scrub and dry 4 small russet potatoes. Rub 2 teaspoons olive oil on the potatoes and sprinkle all over with 1 teaspoon kosher salt. 

Bake the potatoes. Place the potatoes directly on the upper rack. Bake until tender, about 50 minutes. Meanwhile, prepare the toppings.

Prepare the toppings. Grate 3 ounces sharp cheddar cheese on the large holes of a box grater (about 3/4 packed cup). Thinly slice the greens from 2 medium scallions. Cut 4 ounces bacon into 1/2-inch pieces. 

Cook the bacon and reserve the fat. Place the bacon in a medium skillet and cook on medium heat, stirring occasionally, until browned and crisp, 8 to 10 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Keep the bacon fat in the skillet.

Scoop out the potatoes. When the potatoes are ready, remove the baking sheet from the oven and set aside to cool. Transfer the potatoes to a wire rack and let sit until cool enough to handle but still warm, about 15 minutes. Cut each potato in half lengthwise. Scoop out the insides, leaving about 1/4-inch of potato as the shell, and transfer the insides to a bowl. Reserve the scooped-out flesh for another use.

Heat the oven to broil. Wash and dry the baking sheet, then line it with parchment paper if desired. Place the potato shells on the baking sheet and brush the reserved bacon fat all over the flesh and skin sides. Arrange in a single layer skin-side down. Season with 1/4 teaspoon black pepper. Divide the cheese between the skins.

Bake and assemble the potato skins. Bake on the upper rack until the cheese is melted, 1 to 2 minutes. Remove from the oven. Divide 1/3 cup sour cream, the bacon, and scallions between the potato skins and serve immediately.

Roasted Broccoli & Cheddar Soup

oil, divided

leek,

potato

(16-ounce) bag frozen broccoli, broccoli

low-sodium vegetable broth, low-sodium chicken broth, or water

cheddar cheese (4 ounces)

Salt

black pepper

Crème fraîche, plain yogurt, or lemon wedge,

Arrange a rack in the middle of the oven and heat to 450°F. Heat 1 tablespoon of the oil in a large pot over medium heat until shimmering. Add the leek and cook, stirring occasionally, until soft, about 5 minutes. Meanwhile, peel and chop the potato into 1-inch chunks.

Add the broth or water and potato to the pot and bring to a boil. Meanwhile, spread the broccoli out onto 2 baking pans. Drizzle the remaining 1 tablespoon of oil over the broccoli, sprinkle with a big pinch of salt and pepper, and roast for 5 minutes. Stir the broccoli and return to the oven for 5 minutes more.

Once the soup is boiling, add the broccoli and return to a boil. Reduce the heat as needed and simmer until the vegetables are tender when pierced with a fork, 5 to 7 minutes. Remove from the heat. Purée soup with an immersion blender or in batches with a regular blender. Add the cheese and stir until melted. Taste and season with salt and pepper as needed.

Serve topped with a small dollop of crème fraîche or yogurt, or a squeeze of lemon, and finish with a grind of fresh pepper.

This delicious Cheesy Sausage Bruschetta is the perfect accompaniment to any grilling or bbq meal. Lightly grilled bread topped with a mixture of sausage, peppers, onions and shredded cheese, then baked.  

Cheesy Sausage Bruschetta Recipe

garlic (minced)

sausages

bell pepper

onion (thinly sliced)

oregano

black pepper pepper flakes

cheese* (shredded)

bread

Thinly slice the onion and bell pepper. Chop the sausage (without the casing) into small bits. In a medium to large frying pan add the olive oil, minced garlic, thinly sliced veggies, sausage and spices.

Cook on medium heat (uncovered) until tender and sausage is browned, stirring occasionally. Once it is cooked, move the topping to a clean bowl to cool, then add the shredded cheese and stir to combine.

Pre-heat oven to 375F (190C). Line a medium/large cookie sheet with parchment paper.

Grill the sliced bread, either on a pan grill or bbq, place the slices on the prepared cookie sheet. Divide the topping between each slice of bread. I added a little extra cheese on top. Then place the sheet in the hot oven and bake for about 5 minutes or until the cheese has melted. Serve immediately. Enjoy!

This Italian Gardiniera Recipe is one of the best known and classic Italian preserves, made with a mix of your favourite vegetables.

Italian Giardiniera Recipe

carrots

green beans

celery

cauliflower florets

chopped bell pepper (green, red

onion

bay leaves

water

white wine vinegar (good quality)

Chop the vegetables, then rinse and drain. 

In a large pot add the water, vinegar, bay leaf and salt. Add the carrots, green beans and celery for 2 minutes then add the cauliflower, peppers and onion and cook for another three minutes. (5 minutes total)

With a slotted spoon move the vegetables to a clean bowl, then divide evenly into the sterilized jars. Be sure to press down on the veggies to remove some extra space. Top with the boiled vegetable liquid or oil*, depending on your preference. Tightly close the jars with the sterilized lids.

Place the jars in a large pot, wrap a clean tea towel around the jars so that they don&#039;t knock against each other and break while boiling. Add enough water to cover the jars and bring to a boil, continue to boil for about 10 minutes. Remove from heat, and leave the jars to cool in the pot. Place the cooled jars in a cool dry area and leave for at least a month before serving. Enjoy!

This easy Italian Pickled Eggplant or Melanzane sott&#039;olio recipe never tasted so good. Sliced pickled eggplant mixed with fresh spices and stored under oil.

Italian Pickled Eggplant

Italian eggplants* (see notes) (6-7 inches) ((16-17 cm))

white wine vinegar

parsley

hot pepper flakes (if desired)

olive oil (enough

Peel and thinly slice the eggplant, I cut it crosswise in three, then thinly sliced them (see photos), do them one at a time, after you have done one, place the cut eggplant in a bowl and toss with 1 teaspoon of salt, continue with each eggplant. Cover the bowl and let sit for 8 hours.

After the 8 hours, drain the liquid (but do not rinse the eggplant) and squeeze out as much excess moisture as possible.

In a big pot bring to a boil the water and white wine vinegar, add the eggplant and boil for about 7-10 minutes or until tender. Taste one to make sure it is tender.

Drain the eggplant and again wring out excess moisture. Place the eggplant in a large bowl and toss with the spices. Spoon into the sterilized jars , leaving at least 3/4 inch of space, then top with oil.  Make sure that the eggplant is completely covered with oil before closing the jar. Let sit at least 24 hours before serving. Enjoy!

Chimichurri is a tasty Argentina based sauce that you can use to flavor meats, eggs,&amp; vegetables. This jalapeño chimichurri recipe adds in heat.

Jalapeño Chimichurri Sauce Recipe

flat leaf parsley

garlic

jalapeños

green onions

tbs red wine vinegar

tsp red chili flakes

salt and pepper

Place all ingredients in a food processor.

Pulse until all ingredients break down into a sauce consistency.

It is best served within 48 hours, however you can store leftover sauce in air tight container for up to 1 week in refrigerator.

https://embed.mediavine.com/videos/xatykokaatxpsrt9yutz

Chimichurri is a tasty Argentina based sauce that is used to flavor meats, eggs, and  vegetables. It also makes an incredible marinade. This Jalapeno Chimichurri Sauce Recipe spices up the traditional version.

Jalapeño Chimichurri Sauce

The actress Natalie Portman was seeking a good vegan matzo ball soup, and the result is this recipe: soft matzo balls that hold together thanks to a little help from chickpeas. Matzo meal, potato starch, a little olive oil and lots of ginger, dill and cilantro lend plenty of flavor, while chickpea water (known as <a href="https://www.nytimes.com/2016/05/11/dining/aquafaba-vegan-egg-substitute.html">aquafaba</a>) provides binding that would otherwise come from eggs. You can use the liquid from canned chickpeas, but the liquid from dry chickpeas soaked, then cooked in water works best. Ginger and nutmeg are characteristics of German-Jewish matzo balls, while the Yemenite addition of cilantro and dill adds even more brightness and flavor. Natalie is right: “It’s a very sad world without good matzo balls.” 

Vegan Matzo Ball Soup

matzo meal

potato starch

cilantro

ginger,

dill

nutmeg

baking powder

Kosher salt and black pepper

chickpea cooking liquid (from home-cooked chickpeas

vegetable broth

carrots,

celery,

kohlrabi,

yellow

garlic cloves, chopped

herbs

Zhug

Make the matzo balls: In a medium bowl, mix the matzo meal, potato starch, parsley, cilantro, ginger, dill, nutmeg, baking soda and baking powder with 2 teaspoons salt and 1/4 teaspoon pepper. Add the olive oil and enough chickpea liquid to make a slightly sticky mixture that’s not too wet or loose, about the texture of oatmeal. (The matzo meal will absorb lots of the liquid.) Refrigerate for about 30 minutes.

Make the broth: In a large pot, bring the broth to a boil. Add the carrots, celery, kohlrabi, leek, onion, olive oil and garlic. Season with salt and pepper. Simmer, covered, until the vegetables are crisp-tender, about 10 minutes, then remove from heat.

When the matzo mix is cold, return the broth to a low simmer. Dip your hands in cold water and form 1 1/2-inch matzo balls, about the size of a large walnut. You should have about 20 matzo balls.

Carefully drop the matzo balls into the broth, cover and simmer without disturbing them until tender but firm, about 20 minutes. Divide among bowls. Garnish with lots of fresh herbs, and, if you want more punch to your soup, serve with some zhug or harissa.

In a moment of nostalgia a few weekends ago, I found myself digging through my massive bin of culinary school mementos—oil-stained notebooks, tattered chefs’ coats, broken vegetable peelers, a paper toque, and buried within a folder of class notes, a recipe for homemade falafel.&nbsp;

Homemade Falafel with Tahini Sauce

white onion

chickpeas,

parsley leaves

cilantro leaves

chili powder

cumin

Canola oil,

Pita bread,

yogurt (full fat

tahini (sesame paste)

lemon juice

Add the onion and garlic cloves to the bowl of a food processor and pulse just until they are finely minced. Remove the mixture and press it through a strainer to release as much liquid as possible then set it aside.

Add the chickpeas, parsley, cilantro, salt, chili powder, and cumin to the bowl of the food processor and pulse until they are roughly blended but not pureed.

Return the onion mixture to the food processor, along with the baking powder and just enough flour so that when you pulse the processor, the mixture begins to form a small ball and is not sticky. (Note: Start by adding ¼ cup of flour, and then the remaining ¼ cup. You can add more if the mixture is still too wet.)

Transfer the falafel mixture to a bowl, cover it with plastic wrap and refrigerate it for 1 hour.

While the falafel mixture is chilling, prepare the tahini sauce by whisking together the yogurt, tahini and lemon juice. Season it with salt and pepper, cover it and place it in the fridge.

Once the falafel mixture has chilled, use a small ice cream scoop or spoons to form the mixture into balls (roughly 3 Tablespoons per ball) then flatten them slightly so they are the shape of patties. (Note: You can also add additional flour at this point, if the mixture is too wet to scoop.)

Set a large sauté pan over medium heat and add a liberal amount of canola oil so that the pan is well-coated. Let the pan pre-heat for 3 minutes then add the falafel one by one, browning them on the first side for 3 minutes, then flipping them once and browning the second side until the mixture is cooked throughout.

Transfer the falafel to a paper towel-lined cooling rack and immediately season them with salt. Repeat this process until you have cooked all of the falafel.

Place three or four falafel inside a halved, warmed pita and drizzle with the prepared tahini sauce.

★ Did you make this recipe? Don't forget to give it a star rating below!

Easy Crispy Vegan Croquettes made with canned chickpeas and leftover quinoa, with a satisfying nutty flavor and a gorgeous crunchy texture! Paired with tahini dill sauce, the perfect plant-based snack but they also make a great filling for wraps or vegan burritos.

Appetizer Recipes