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Here's what you need: white miso paste, honey, rice vinegar, garlic, ginger, pepper, salmon, asparagus, large baby bok choy, olive oil, salt, brown rice, sesame seed

One-Pan Miso Honey Salmon For Two Recipe by Tasty

white miso paste

honey

rice vinegar

garlic,

ginger, grated

pepper,

oz salmon, 2 fillets

asparagus,

baby bok choy,

olive oil,

salt,

brown rice, cooked, for serving, optional

sesame seed,

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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a small bowl, combine the miso paste, honey, rice vinegar, garlic, ginger, and pepper. Whisk until smooth.

Place the salmon fillets skin-side down in the center of the prepared baking sheet and brush generously with the miso-honey sauce.

Lay the asparagus on one side of the salmon and the baby bok choy on the other side. Drizzle the vegetables with olive oil and season with salt and pepper. Rub the vegetables until evenly coated.

Bake for 10-12 minutes, or until the salmon is cooked to your liking.

Divide the vegetables and salmon between serving plates, with rice alongside if desired. Garnish the salmon with sesame seeds and serve immediately.

https://vid.tasty.co/output/107570/landscape_480/1535735451

Here's what you need: eggplants, roma tomatoes, yellow squashes, zucchinis, olive oil, onion, garlic, red bell pepper, yellow bell pepper, salt, pepper, can of crushed tomatoes, chopped fresh basil, chopped fresh basil, garlic, Chopped fresh parsley, fresh thyme, salt, pepper, olive oil

Ratatouille Recipe by Tasty

eggplants

roma tomatoes

yellow squashes

zucchinis

olive oil

onion, diced

red bell pepper, diced

yellow bell pepper, diced

tomatoes

basil,

parsley

thyme

Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.

Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.

Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper. 

Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.

Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.

Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.

https://vid.tasty.co/output/13082/mp4_640x640/1477516794

Here's what you need: raw walnuts, raw pepitas, chia seeds, dried fig, flaxseed, old fashioned rolled oat, pumpkin spice, fine sea salt, unsweetened pumpkin puree, almond milk, olive oil, maple syrup, flaxseed meal

Seeded Pumpkin Breakfast Bread Recipe by Tasty

raw pepitas

chia seeds

fig,

flaxseed

¾ cups old fashioned rolled oat

pumpkin spice

fine sea salt

oz unsweetened pumpkin puree

almond milk

maple syrup

flaxseed meal

Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.

Add the walnuts and pepitas to the prepared baking sheet. Toast in the oven for 10 minutes, until golden brown and fragrant.

In a medium bowl, mix together the toasted walnuts and pepitas, chia seeds, figs, flaxseeds, oats, pumpkin spice, and salt.

In a large bowl, whisk together the pumpkin puree, almond milk, olive oil, and maple syrup.

Then, add the flaxseed meal and dry ingredients and stir with a spatula to incorporate. The “dough” will be moist and somewhat loose.

Transfer the batter to a 9x5-inch (23x13 cm) loaf pan, packing it into the pan. Cover with plastic wrap and let sit at room temperature for 2 hours.

Bake for 1 hour and 20 minutes. The loaf will become very browned during baking. Remove from the oven and let cool for 15-20 minutes before slicing.

Nutrition  Calories: 4929  Fat: 289 grams  Sodium : 373mg  Carbs: 504 grams  Fiber: 140 grams  Sugars: 162 grams  Protein: 132 grams

https://vid.tasty.co/output/111881/landscape_480/1539211999

Here's what you need: raw shrimp, garlic, ginger, crushed red pepper, olive oil, honey, soy sauce, scallion

Honey Garlic Shrimp Stir-Fry Recipe by Tasty

raw shrimp

½ tablespoons garlic, minced

ginger,

red pepper

soy sauce

scallion, thinly sliced

Place shrimp in a sealable bag or medium bowl.

In a small bowl or measuring cup, mix marinade ingredients.

Pour half of the marinade on the shrimp. Save the other half for later.

Let the shrimp marinate in the refrigerator for at least 15 minutes.

In a medium pan, heat oil. Add shrimp to the pan, but discard the used marinade. Cook shrimp on one side for about a minute, then flip over.

Pour in remaining marinade and cook until shrimp is cooked through and just firm.  Remove the shrimp from the pan and let the marinade reduce.

Serve the shrimp with sauce and garnish with green onion.

https://vid.tasty.co/output/16161/mp4_640x640/1480461578

Here's what you need: whole wheat, baking powder, cinnamon, salt, large eggs, milk, olive oil, maple syrup, vanilla extract, mashed sweet potato, oil, cranberry sauce, orange juice, maple syrup, pink lady apple, water, raw pecans, crumbled goat cheese

Thanksgiving Leftover Sweet Potato Waffles Recipe by Tasty

whole wheat

baking powder

cinnamon

salt

eggs, room temperature

milk

vanilla extract

sweet potato

choice,

cranberry sauce

orange juice

pink lady apple

water

pecans,

goat cheese

Make the waffles: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.

In a separate large bowl, whisk together eggs, milk, olive oil, maple syrup, vanilla, and sweet potato until smooth.

Add the dry ingredients to the wet ingredients and stir with a rubber spatula until just combined, making sure not to overmix the batter.

Scoop enough batter to fill your waffle iron into the center. Close the iron and cook for 5-6 minutes, until the waffle is golden brown and cooked all the way through. Remove the waffle and repeat with the remaining batter.

Make the cranberry syrup: Add the cranberry sauce and orange juice to a blender and blend until smooth. The syrup should be thin enough to drizzle, but not liquidy. Add more orange juice as needed to reach the right consistency. Set aside.

Make the pecan topping: In a small saucepan, combine the apple, pecans, maple syrup, and water. Cook over medium-high heat until the syrup starts to glaze the pecans and the apples soften, about 10 minutes.

Serve the waffles warm with the pecan topping, cranberry syrup, and a few pieces of goat cheese, if desired.

https://vid.tasty.co/output/116196/landscape_480/1542737070

Here's what you need: sweet potatoes, olive oil, garlic, fresh thyme, pepper, salt, raw cashews, low sodium vegetable broth, garlic, unsweetened coconut milk, nutritional yeast, lemon juice, ground nutmeg, cayenne, kosher salt, oil

Vegan Sweet Potatoes Au Gratin Recipe By Tasty

potatoes,

pepper

cashews

garlic

coconut milk

yeast

lemon juice

nutmeg

cayenne

oil,

Vegan Sweet Potatoes Au Gratin Recipe by Tasty

Add the cashews to a medium bowl with enough vegetable broth to cover. Soak for at least 2 hours, or overnight. Drain and rinse.

Using a mandolin or a sharp knife, thinly slice the sweet potatoes into rounds.

Add the sweet potatoes to a large bowl and toss with the olive oil, garlic, thyme leaves, pepper, and salt.

Add the drained cashews to a blender or food processor, along with the garlic, coconut milk, nutritional yeast, lemon juice, vegetable broth, nutmeg, cayenne, and salt. Blend until smooth and creamy.

Grease a large cast-iron skillet or other ovenproof dish with oil.

Pour ⅓ of the cashew sauce into the skillet and tilt to evenly coat the bottom. Layer half of the sweet potato rounds over the sauce, overlapping slightly to completely cover the bottom of the pan. Repeat with another ⅓ of the sauce, the rest of the potatoes, and the rest of the sauce.

Bake for 1 hour, or until golden brown on top and the sweet potatoes are tender.

Let cool for 15 minutes before slicing and serving.

https://vid.tasty.co/output/114500/landscape_480/1541544338

Here's what you need: whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, salt, bananas, peanut butter, honey, greek yogurt, almond milk, egg, vanilla extract, peanut butter, honey, almond milk, peanut, muffin tin, muffin tin liner

Peanut Butter Banana Oatmeal Muffins Recipe By Tasty

whole wheat flour

oats

baking soda

bananas, medium

peanut butter, natural

greek yogurt

peanut butter

crushed,

muffin tin

muffin tin liner

Peanut Butter Banana Oatmeal Muffins Recipe by Tasty

In a medium bowl, mix together flour, oats, baking powder, baking soda, cinnamon, and salt.

In another bowl, mash bananas then add peanut butter, honey, Greek yogurt, almond milk, egg, and vanilla extract.

Add wet ingredients to dry ingredients and mix until well combined.

Line the muffin tin with liners and evenly pour mixture into the cups.

For the peanut butter drizzle, combine peanut butter, honey, and almond milk.

Top muffins with peanut butter drizzle and crushed peanuts (optional).

https://vid.tasty.co/output/30507/mp4_640x640/1493655199

Here's what you need: sweet potato, red potato, red onion, brussel sprout, green beans, carrot, olive oil, salt, pepper, dried thyme, fresh rosemary, dijon mustard, honey, garlic, chicken thighs

Easy Honey-Mustard Chicken Meal Prep Recipe by Tasty

sweet potato, diced

red potato, diced

red onion, chopped

brussel sprout, quartered

green beans, chopped

carrot, chopped

fresh rosemary, chopped

dijon mustard

chicken thighs

Place the sweet potato, red potato, red onion, Brussels sprouts, green beans, and carrots on the baking sheet in separate piles. 

Drizzle everything with olive oil, then sprinkle with salt, pepper, thyme, and rosemary. Rub the seasoning into the vegetables until evenly coated and spread flat on the baking sheet, keeping the vegetables separate. Set aside.

In a small bowl, combine the mustard, honey, garlic, salt, and pepper, and whisk until smooth. Set aside.

Place the chicken thighs skin-side down in a greased cast-iron skillet. Season with salt and pepper, then brush generously with the honey-mustard sauce. Flip the chicken thighs over and repeat, seasoning with salt and pepper, then brushing with the rest of the honey-mustard sauce.

Place the vegetables and the chicken in the oven on separate racks. Bake for 30 minutes or until chicken reaches an internal temperature of 165°F (75°C) . (Optional: Remove the vegetables once cooked and broil the chicken for 1-2 minutes, or until the skin crisps up.)

Let everything cool, then distribute into resealable containers, mixing up the combination of vegetables so that you get something a little different each day.

https://vid.tasty.co/output/107493/landscape_480/1535674664

Here's what you need: large sweet potato or yam, olive oil, salt, pepper, dried thyme

Sweet Potato Chips Recipe by Tasty

Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.

Cut the sweet potato into ⅛-inch to ¼-inch (3- to 6-mm) slices. In a medium bowl, toss the sweet potato slices with olive oil until fully coated. Add the seasonings and toss to coat. Arrange the slices on a baking sheet without overlapping the potatoes.

Bake for 25 - 35 minutes, flipping halfway, until golden brown. Let the slices cool to room temperature.

https://vid.tasty.co/output/12061/mp4_640x640/1476400695

Here's what you need: can of chickpeas, curry powder, garlic powder, onion powder, ground coriander, ground turmeric, kosher salt, cauliflower, coconut oil, kosher salt, freshly ground black pepper, small yellow onion, jalapeño, garlic cloves, red curry paste, coconut milk, vegetable broth, scallion, fresh cilantro, lime wedge

Roasted Cauliflower And Curry Soup Recipe by Tasty

curry powder

garlic powder

onion powder

coriander

turmeric

cauliflower,

coconut oil, melted + 2 tablespoons, divided

kosher salt,

black pepper,

yellow onion, diced

jalapeño, diced

garlic cloves, minced

red curry paste

oz coconut milk, 1 can

vegetable broth

scallion, sliced,

cilantro,

lime wedge

Make the crispy chickpeas: Preheat the oven to 400˚F (200˚C).

In a medium bowl, combine the chickpeas, curry powder, garlic powder, onion powder, coriander, turmeric, and salt, and toss to coat the chickpeas. Transfer the chickpeas to a small baking sheet and spread in an even layer.

Bake for 30 minutes, or until the chickpeas are crispy. Remove from the oven and let cool.

Make the soup: Increase the oven temperature to 450˚F (220˚C).

Add the cauliflower florets to a medium bowl with the melted coconut oil, salt, and  pepper. Toss to coat, then transfer the cauliflower to a baking sheet.

Roast for 25 minutes, until browned and tender.

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Top Tags

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Sweet Potato Chips Recipe by Tasty

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