gluten free option

This is the BEST Key Lime Pie...citrusy, sweet-tart -- the perfect sweet to-pucker ratio; light and bright with a crisp not-to-sweet graham cracker crust!

The BEST Key Lime Pie

graham cracker

sugar, I like all natural cane sugar

Tablespoons butter, melted

sour cream

egg yolks (omit if making egg free)

oz Heavy Whipping Cream (I used organic), very cold

vanilla extract

sugar

lime,

Preheat oven to 350°F. Melt butter and set...

Preheat oven to 350°F. Melt butter and set aside. Finely crush graham crackers in food processor, blender or freezer baggie with rolling pin until all the same size. Add in sugar and pulse a few times until blended, pour in butter and stir with fork or pulse a couple times until mixed. Reserve 1/4 cup crumb mixture for topping, if desired.

Pour crust mixture into 9" deep dish pie...

Pour crust mixture into 9" deep dish pie dish and using hands, press into bottom and up sides, evenly. Bake for 6-8 minutes, just golden, not browned. Remove from oven and cool completely on wire rack.

*If needed, cool for 10 minutes on rack,...

*If needed, cool for 10 minutes on rack, then transfer to freezer for 20-30 minutes to cool completely.

Preheat oven to 350°F.

Wash, dry and zest limes, set zest aside...

Wash, dry and zest limes, set zest aside until ready to use. Squeeze 3/4 cup of lime juice (about 24 key limes, or 6 Persian limes). Pour lime juice, sweetened condensed milk, sour cream, egg yolks (if using) and zest into the bowl of a stand mixer and mix on low until combined, then increase to medium-high for 2-3 minutes. Scraping down sides once or twice. DO NOT SKIP THE LONGER WHIPPING.

Whip until batter is thickened.

Pour Key Lime filling into COOLED graham cracker...

Pour Key Lime filling into COOLED graham cracker crust. Bake at 350 for 15-20 minutes until center is set, but still jiggles slightly when shaken. DO NOT ALLOW TO BROWN. Remove from oven to cooling rack and cool for 30 minutes. Place in fridge for at least 3 hours -- if you remove sooner it will still taste good, it will just not be quite as set if you had let it sit longer in the fridge. See notes for details if making key lime mini pies.

While your pie is cooling, make whipped cream.Pour...

While your pie is cooling, make whipped cream.Pour cold whipping cream into cool bowl and whip until stiff peaks form. Add vanilla and powdered sugar, mixing on low until combined, then increase to speed to medium-high and whip until thick, almost to a light butter stage.

Scoop out and into piping bag with star...

Scoop out and into piping bag with star tip. Whipped cream in bag may be kept in fridge until ready to garnish pie. Garnish with whipping cream stars, a little lime zest, graham cracker crumbs and a slice of lime. Keep refrigerated until ready to serve and chill all leftovers.

https://mediavine-res.cloudinary.com/video/upload/kpjnmynyqeaevhbdhxfu.mp4

Describe your BEST Key Lime Pie...is it citrusy, sweet-tart, creamy -- with the perfect sweet-to-pucker ratio; light and bright with a crisp not-to-sweet graham cracker crust? Well look no further...you found it!

The Best Key Lime Pie

This easy, wild rice pilaf is full of flavorful vegetables. This homemade vegan recipe makes a great, hearty side dish for any meal. Add dried cranberry or chopped pecans for a festive Thanksgiving twist.

Wild Rice Pilaf

olive oil

celery

carrots

onion

wild rice blend

vegetable broth

parsley

Heat a large skillet to medium-high and add olive oil. Allow it heat and add celery, onion and carrot the the pan. Sauté, stirring occasionally, until the onions are translucent and the vegetables have softened &#8211; about 5 minutes.

Add rice and stir to combine. Allow the rice to toast until the oil is absorbed.

Pour in the broth and cover the pot. Bring the rice to a boil and then immediately reduce heat to low. All the rice to simmer for 45 &#8211; 50 minutes.

Remove from heat and allow the rice to set for 5 &#8211; 10 minutes to allow the rice to absorb any remaining liquid.

Fluff the rice with a fork and garnish with fresh herbs before serving.

The easiest vegan cheese fondue that requires one pot and about 10 minutes of your time! It's perfect for date nights, dinner parties and game day!

Easy Vegan Cheese Fondue (Ready in 10-Minutes)

garlic, finely minced

vegan butter (or cooking oil of choice)

all-purpose flour* (see notes)

(8 oz.) lager-style beer, at room temperature * (see notes)

(8 oz.) vegetable broth

cheese

grainy mustard,

Salt and pepper, if needed to taste

Crackers

Chips

Cubed bread — we bread

Carrots, sliced

Celery, cut into small pieces

broccoli

cauliflower

Granny Smith apples, cubed

potatoes

Cherry tomatoes

In a medium spot over medium heat, add in the vegan butter. Once melted, add in the garlic and cook for 1 minute, or until fragrant.

Add in the flour and mix it  through until everything is evenly coated. Cook for about 1 minute.

Pour in the vegan beer, vegetable broth and mustard and mix until uniform. Bring the mixture to a boil.

Once simmering, slowly being to add the cheese a little at a time, stirring well between each addition to ensure a smooth fondue. Adjust the seasonings to taste and season with salt and pepper as desired.

If you have a fondue pot, transfer it to the pot and light it to keep the sauce warm. Serve with dippers of choice and enjoy!

A quick, easy, and super tasty bowl of Black Bean Chili Oil Noodles! I love preparing noodles this way: simple boiling the noodles in a pot with some veggies of choice while preparing a sauce or a chili oil with black bean sauce this time. Afterwards, just simple mix the noodles and chili oil mix together and you have yourself a super tasty meal that’s ready in 15 minutes or even less!

Easy 15-Minute Black Bean Chili Oil Noodles

tbsp neutral oil ((such as vegetable, canola, etc))

garlic (minced (use more, if you want more garlic!))

gochugaru

tsp dark soy sauce (, see notes)

tsp sugar

tbsp black bean garlic sauce (, see notes)

g noodles

Bok choy

soy sauce (to taste, if needed)

Blanched veggies

Fried Tofu in spicy sauce

scallions

Chili garlic sauce (or more chili oil, for topping (optional))

Heat a small pot of water for the noodles.

While waiting for the pot of water to cook, heat a small sauce pan over medium heat. Add in the oil and leave until very hot. You can see small bubbles when it’s ready or you can also try the heat by adding some minced garlic—the hot oil should immediately sizzle. Once the oil is hot, add in the garlic and good for 1-2 minutes in the oil or until slightly crisp. Add in the chili powder, soy sauce, sugar, and black bean sauce. Leave to cook for 1-2 minutes. Turn off the heat and set aside.

Meanwhile, add the veggies into the pot of water. Cook for 2-3 minutes until tender crisp and then transfer to a bowl of water with ice. Or you can simply just boil the veggies. Afterwards, cook the noodles until chewy.

Drain the noodles from the water and then transfer to a bowl.

Pour the black bean chili oil into the noodles. Mix well until evenly coated. Taste the noodles and feel free to season with more soy sauce, if needed. Do note that the freshly cooked noodles will continue to cook from the heat and absorb some of the sauce.

Serve with some blanched veggies and fried tofu in spicy sauce (recipe here), if desired. Top with some chopped scallions and more chili sauce, if desired.

Enjoy while hot!

Full detailed noodle recipe is here 👉🏼 https://thefoodietakesflight.com/black-bean-chili-oil-noodles

🍜MORE NOODLE RECIPES:
TANTANMEN: https://www.youtube.com/watch?v=5su5bRpCfnM&t=54s
3 NOODLE RECIPES: https://youtu.be/F5_nqvYuMc4
GINGER SCALLION NOODLES: https://youtu.be/8UoZ2KqoBqg
EASY CHILI GARLIC OIL NOODLES: https://youtu.be/DTok5yN_gzg
SPICY MISO NOODLES: https://youtu.be/0tpoDD7IY_4
JJAJANGMYEON: https://youtu.be/ETdImlm7MpI

#chilioilnoodles #easyrecipes #noodles

Easy Black Bean Chili Oil Noodles 🥢 - vegan meal ready in 15 mins or less!

These Sweet Chili Tofu Balls are so hearty with that bite from my homemade air fried tofu balls and that delicious sweet and spicy glaze. The tofu balls are air-fried before being cooked down with the sauce. Serve this with rice or noodles for a delicious meal.

Sweet Chili Tofu Balls

water (plus 1-2 tbsp more to adjust consistency)

tbsp Gochujang

tbsp tomato ketchup

tbsp sesame oil

sesame seeds

tbsp sugar

tbsp rice vinegar

tbsp oil

garlic (minced)

air fried tofu balls

green onions or scallions (for topping)

Sesame seeds (for topping)

rice

Mix the sauce ingredients together in a bowl. Feel free to adjust to your taste.

Heat a large pan over medium heat. Add the oil. Saute the garlic until aromatic and lightly brown. Add in the sauce and leave to simmer over medium until it boils and slowly thickens. Add the tofu balls. Mix the tofu balls in the sauce.If desired, you can thin out the glaze if you want it a bit runnier by adding 1-2 tbsp more water.

Leave to cook for 1-2 minutes until the meatballs are completely coated in the sauce.

Turn off the heat. Top with more green onions and sesame seeds, if desired. Serve and enjoy with rice or noodles.

https://www.youtube.com/watch?v=7CRvKeBypmw

Been really enjoying my air-fryer so here's another air-fryer recipe  ◡̈

I made a sweet chili sauce but you can have these with any other sauce of your choice. Enjoy!!

For the full detailed recipes:
TOFU BALLS 👉🏼 https://thefoodietakesflight.com/air-fried-tofu-balls/

SWEET CHILI TOFU BALLS 👉🏼 https://thefoodietakesflight.com/sweet-chili-tofu-balls

#tofu #airfried #veganrecipe

———————————————

📖 MY COOKBOOK: https://thefoodietakesflight.com/vegan-asian-cookbook

KITCHEN STAPLES:
Teriyaki Sauce: https://youtu.be/7P_TEzMQcf4
EASY VEGAN KIMCHI: https://www.youtube.com/watch?v=iIgg9ReGsxQ
CHILI GARLIC SAUCE/OIL: https://www.youtube.com/watch?v=s-9wbPwjIB4

MORE TOFU RECIPES:
Tofu in Spicy Garlic Sauce 👉🏼 https://youtu.be/aZKuhuh7BxU
Baked Honey Mustard Tenders 👉🏼 https://youtu.be/jxqi37e7NFk
Tofu Katsu: https 👉🏼//youtu.be/Bzhl1mmeEx4
Stuffed Tofu 👉🏼 https://youtu.be/q1d8OwscC_0
Crispy Tofu Sisig 👉🏼 https://youtu.be/7DVNJsDoL6o
Braised Tofu 👉🏼 https://youtu.be/_FsN4FwLyvg

🍜NOODLE RECIPES:
BIBIM GUKSU 👉🏼 https://youtu.be/pQqLIewenLg
SHOYU UDON 👉🏼 https://youtu.be/E3jCPXU3px4
TANTANMEN 👉🏼 https://www.youtube.com/watch?v=5su5bRpCfnM&t=54s
3 NOODLE RECIPES 👉🏼 https://youtu.be/F5_nqvYuMc4
GINGER SCALLION NOODLES 👉🏼 https://youtu.be/8UoZ2KqoBqg
EASY CHILI GARLIC OIL NOODLES👉🏼 https://youtu.be/DTok5yN_gzg
SPICY MISO NOODLES 👉🏼 https://youtu.be/0tpoDD7IY_4
JJAJANGMYEON👉🏼 https://youtu.be/ETdImlm7MpI

These Air Fried Tofu Balls are great as finger food or with sweet chilli sauce! (vegan + gf option)

For the picky toddler (or adult) in your house, these lentil veggie nuggets are sure to be a winner! Perfectly tasty, yet made using wholesome ingredients.

Baked Lentil Veggie Nuggets

lentils

zucchini (grated)

carrot (grated)

whole grain sliced bread (untoasted, gluten free if needed)

peas

corn

sea salt

garlic powder

paprika

oregano

Preheat your oven to 425 degrees F and line a large baking tray with parchment paper.

Add your bread slices to a food processor and process until a breadcrumb consistency is achieved. Then transfer your bread crumbs into a large bowl, add the frozen corn and peas to the same bowl and set aside.

Drain your lentils and add them to the food processor along with your grated carrot, zucchini and all the seasonings. Process until broken down and well combined. Then transfer to the bowl with the breadcrumbs, and mix to combine.

Form 1-1.5" balls using your hands, and place them on your baking tray. Then press each one down gently, without breaking them, to form your nuggets.

Bake for 30 minutes, carefully flipping them at the 15 minute mark. Let your nuggets cool at room temperature for at least 5 minutes to help them firm up. Then serve with ketchup, homemade mayo, or tahini.

https://content.jwplatform.com/videos/l6O24UmS.mp4

These lentil veggie nuggets are perfect for the picky eaters in your home. Perfectly tasty, wholesome and dunkable!

Lentil Veggie Nuggets

Spicy Peanut Noodles packed with that delicious spice and richness from peanut butter. These noodles are SO EASY to make and SO SATISFYING! I can easily eat this every day and switch it up by adding different cooked vegetables or protein of choice to compliment these noodles.

Spicy Peanut Noodles

1.5-2 tbsp peanut butter (, plain or chunky)

tsp dark mushroom soy sauce

tbsp garlic chili oil

tbsp gochugaru (or other chili power/flakes of choice)

vinegar

sugar (optional for additional sweetness)

water

dry wheat noodles

spring onions/green onions

coriander

Sesame seeds

sesame oil

Prepare the sauce - mix everything in a large bowl. Make sure the peanut butter is smooth unless using chunky peanut butter.Feel free to adjust everything to your taste. If using sweetened peanut butter, you can skip the sugar. (Note: be sure to prepare the sauce first so you can immediately add the noodles after cooking)

Noodles - cook your noodles according to package instructions or until chewy to your liking.

Drain the noodles from the water and immediately add the noodles in the sauce. Mix well to coat in the sauce.

You can add additional 1-2 tbsp of water from the noodles in case the sauce is thick and you want a runnier consistency to mix the noodles easily.

Finish with fresh coriander and spring onions/green onions and sesame seeds and sesame oil, if desired. Enjoy!

https://www.youtube.com/watch?v=icZMICVjTzI

You can also find the full recipes here: 

🥜Spicy Peanut Noodles - www.thefoodietakesflight.com/spicy-peanut-noodles

🌿Basil Garlic Oil Noodles - www.thefoodietakesflight.com/basil-garlic-oil-noodles

🍜Kimchi Udon - https://thefoodietakesflight.com/one-bowl-kimchi-udon

🌶 Garlic Chili Oil - https://thefoodietakesflight.com/garlic-chili-oil

FOR MORE NOODLE RECIPES, you can visit my blog: https://thefoodietakesflight.com/category/pasta-and-noodle-recipes/ 

———————————————

📖 MY COOKBOOK: https://thefoodietakesflight.com/vegan-asian-cookbook

KITCHEN STAPLES:
Teriyaki Sauce: https://youtu.be/7P_TEzMQcf4
EASY VEGAN KIMCHI: https://www.youtube.com/watch?v=iIgg9ReGsxQ
CHILI GARLIC SAUCE/OIL: https://www.youtube.com/watch?v=s-9wbPwjIB4

TOFU RECIPES:
Tofu in Spicy Garlic Sauce 👉🏼 https://youtu.be/aZKuhuh7BxU
Baked Honey Mustard Tenders 👉🏼 https://youtu.be/jxqi37e7NFk
Tofu Katsu: https 👉🏼//youtu.be/Bzhl1mmeEx4
Stuffed Tofu 👉🏼 https://youtu.be/q1d8OwscC_0
Crispy Tofu Sisig 👉🏼 https://youtu.be/7DVNJsDoL6o
Braised Tofu 👉🏼 https://youtu.be/_FsN4FwLyvg

🍜NOODLE RECIPES:
BIBIM GUKSU 👉🏼 https://youtu.be/pQqLIewenLg
SHOYU UDON 👉🏼 https://youtu.be/E3jCPXU3px4
TANTANMEN 👉🏼 https://www.youtube.com/watch?v=5su5bRpCfnM&t=54s
3 NOODLE RECIPES 👉🏼 https://youtu.be/F5_nqvYuMc4
GINGER SCALLION NOODLES 👉🏼 https://youtu.be/8UoZ2KqoBqg
EASY CHILI GARLIC OIL NOODLES👉🏼 https://youtu.be/DTok5yN_gzg
SPICY MISO NOODLES 👉🏼 https://youtu.be/0tpoDD7IY_4
JJAJANGMYEON👉🏼 https://youtu.be/ETdImlm7MpI

#noodles #udon #noodlerecipes

3 tasty vegan noodle recipes ready in 15 minutes or less! | spicy peanut, basil garlic, kimchi 🥢

Next taco Tuesday choose these flavourful, seriously mouth-watering potato tacos for the menu.

Crispy Potato Tacos with Black Beans + Slaw

yellow potatoes (approx. 4 large or 8 small potatoes)

avocado oil

paprika (sweet

sea salt (or

rosemary

thyme

onion powder

cumin

black pepper

whole grain or corn tortillas

black beans (cooked

coleslaw

guacamole

cashew cream

tomato, sliced jalapeno, olives

cilantro, lime juice

Preheat your oven to 450°F / 232°C convection bake and line a large baking sheet with parchment paper. Set it aside.

Peel and dice your potatoes into half-inch cubes. You should get about 4 cups of cubed potatoes. Place them in a large mixing bowl with the oil (if using) and all the seasoning. Mix well.

Arrange the cubed potatoes in a single layer on your prepared tray and bake for 15 minutes. Then flip your potatoes and bake another 10-15 minutes, until crispy.NOTE: If you don&#39;t have a convection oven, you may need a few extra minutes to reach desired crispiness level.

While the potatoes are baking, prepare any other toppings you&#39;d like. Then assemble your potato tacos with a generous amount of potatoes and your choice of toppings.

This is a super easy and hearty One-Pot Rice Cooker Meal you can make with your rice cooker! It’s a great way to pack in those vegetables and protein and also use up any produce you have left. You’re free to use any vegetables or protein of your choice to make this.

One Pot Rice Cooker Meal

short grain rice/sushi rice,

soy sauce (or more to taste)

sugar (optional for a bit of sweetness)

tbsp vegetarian oyster sauce

water (equal part/1:1 ratio with the rice)

scallion (chopped)

carrot

shiitake mushrooms

bok choy (chopped)

edamame

Diced bell pepper

Vegan sausage

Smoked extra firm tofu

Other vegetables of choice

Sesame seeds (for garnish)

Chili garlic sauce

Wash your rice 2-3 times until the water starts to run clearer. Drain excess water.

In the rice cooker pot, add the rice, soy sauces, sugar (if using), sesame oil, veg. oyster sauce, and water. Mix well.

Add your vegetables and protein over the rice. Cover your rice cook and set to cook.

Top 14 gluten free option recipes from across the web

The most viewed gluten free option recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Spicy Peanut Noodles

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Top 14 gluten free option recipes from across the web

The most viewed gluten free option recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The BEST Key Lime Pie

Wild Rice Pilaf

Easy Vegan Cheese Fondue (Ready in ...

Easy 15-Minute Black Bean Chili Oil...

Sweet Chili Tofu Balls

Baked Lentil Veggie Nuggets

Spicy Peanut Noodles

Crispy Potato Tacos with Black Bean...

One Pot Rice Cooker Meal

Homemade Cocktail Sauce

Cold Sesame Noodles (Easy Vegan Rec...

Chinese-Style “Meat” Sauce (Vegan R...

Vegan Baked Pasta

Vegan Pasta e Fagioli with Instant ...

The most viewed gluten free option recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine