low salt

A rich, hearty and easy veggie pie, topped with fluffy sweet potato and crisp zesty breadcrumbs.

Vegan shepherd's pie

600 g Maris Piper potatoes

600 g sweet potatoes

g dairy-free margarine (or use butter

onion

carrots

garlic

celery

coriander seeds

olive oil

½ a bunch of fresh thyme (10 grams)

350 g chestnut mushrooms

sun-dried tomatoes

balsamic vinegar

vegan red wine (or regular red wine if you’re not vegan), optional

100 ml vegetable stock

x lentils

x chickpeas

parsley

rosemary

lemon

g breadcrumbs

https://www.youtube.com/watch?v=jsgPy-K8ogk

Bliss Balls were one of the first vegan desserts I came to know and love. Ever since I discovered that dates and nuts could be combined to create such beautiful little things, I was hooked.

Chocolate Coconut Bliss Balls

Almonds

Medjool Dates

Raw Cacao Powder

Unsweetened Shredded Coconut

Maple Syrup

Ground Cinnamon

Sea Salt

Coconut Oil

Blend the Almonds (1 cup) until they are ground into a flour-like substance. Add the Medjool Dates (1 cup) and blend until the mixture starts to clump. If it seems too dry, add in Coconut Oil (1/4 cup) little by little.

Add the Raw Cacao Powder (2 tablespoon), Unsweetened Shredded Coconut (1/4 cup) and Maple Syrup (1 teaspoon), Ground Cinnamon (1 pinch), and Sea Salt (1 pinch) and pulse until combined.

Roll the mixture into small little balls, then roll the balls in the extra Unsweetened Shredded Coconut (1/4 cup). Place the balls into a sealed Tupperware in the freezer for 1 hour to set.

Remove from freezer and set in fridge 1 hour before serving, or pack them straight from the freezer into your lunch box!

A bacon cheeseburger that is actually healthy!

Vegan Bacon Cheeseburger

Vegan Burger Patty

to taste Vegan Cheddar Cheese

Vegan Bacon

Hamburger Bun

to taste Vegan Mayonnaise

Lettuce

Tomato

to taste Applewood Smoked Salt

Slice any Tomato (to taste) you want on your burger. Add a little Oil (as needed) to a hot pan. Add the Vegan Burger Patty (1) and Vegan Bacon (2 slice) to the pan. Top with some Applewood Smoked Salt (to taste) and cover the pan.

Once beastly beyond meat slider is warm, top with some Vegan Cheddar Cheese (to taste) and cover the pan again. Before the burger and bacon are cooked, add the Hamburger Bun (1) to the pan, and recover.

Once all ingredients are cooked through, remove the hamburger bun, spread with Vegan Mayonnaise (to taste) and top with Lettuce (to taste), tomato, beastly beyond meat slider, smart bacon slices, and top bun.

I put a hapa spin on this Cheesesteak and used bulgogi beef – a fantastic Korean dish that’s made of marinated and grilled meat. The flavors are intense and totally addicting. When marinating the beef, you really want those flavors to penetrate the sirloin – so marinate the meat overnight.

Bulgogi Cheesesteak

Sirloin Steak

Garlic

Yellow Onion

Scallion

Low-Sodium Soy Sauce

Sesame Oil

Dark Brown Sugar

Freshly Ground Black Pepper

Gochujang

Unsalted Butter

Olive Oil

Balsamic Vinegar

Salt

Provolone Cheese

Hoagie Roll

to taste Crushed Red Pepper Flakes

If you don&#x27;t have your butcher slice the sirloin. Pop the sirloin in the freezer for 20 minutes to make slicing easier. Be sure to slice against the grain – this will produce shorter muscle fibers, giving you a more tender bite.

In a large bowl, Garlic (3 clove), Yellow Onion (1/2), Scallion (1 bunch) Low-Sodium Soy Sauce (1/2 cup), Sesame Oil (2 tablespoon), Dark Brown Sugar (3 tablespoon), Freshly Ground Black Pepper (1/8 teaspoon) and Gochujang (1 tablespoon).

In a large zip-top bag, add the Sirloin Steak (2 pound) and mix well, making sure that each piece is thoroughly coated. Cover, refrigerate and allow to marinate for 2 hours.

To caramelize onions, Melt the Unsalted Butter (2 tablespoon) and Olive Oil (2 tablespoon) in a large saute pan over medium heat. Add the Yellow Onion (3). Cook, stirring occasionally for 35 to 40 minutes until soft and caramelized.

Add the Balsamic Vinegar (1 tablespoon) and season with Kosher Salt (to taste) and pepper to taste. Toss to combine and set aside.

Using a heavy-bottomed skillet over high heat, add a ¼ of the beef along with some of the marinade and toss to cook for about a minute.

Form the beef into the approximate length of the hoagie roll. Top with a ¼ of the caramelized onions and ¼ of the grated Provolone Cheese (12 ounce). Add a tablespoon of the reserved marinade. Cover the pan with a lid and cook about a minute.

Slice your Hoagie Roll (4). Don&#x27;t cut all the way through, you want it to open like a book.

Using two spatulas, one on either side, scoop up the beef and place inside the hoagie rolls. Sprinkle with some Crushed Red Pepper Flakes (to taste) if desired. Serve immediately and enjoy!

It’s delicious yet nutritious; the type of afternoon snack that you would want to serve for the little ones. And you can also serve this as a side dish, or even as part of a main course. It’s that versatile.

A Simple Cabbage and Egg Pie

Savoy Cabbage

Fresh Dill

to taste Ground Black Pepper

Large Egg

Greek Yogurt

Mayonnaise

Sugar

Baking Powder

All-Purpose Flour

First, chop the Fresh Dill (1/3 cup) and the Egg (3).

Preheat the oven to 350 degrees F (180 degrees C).

Prepare the filling by stirring the shredded Savoy Cabbage (4 cup) for 10-15 minutes in a saucepan, or until it becomes soft. Drain and squeeze the excess liquid. Set it aside to cool.

Once cooled, mix the cabbage with the dill and eggs. Add Salt (to taste) and Ground Black Pepper (to taste).

You can now prepare the batter. Whisk together the Large Egg (3), Mayonnaise (1/3 cup), Granulated Sugar (2 teaspoon), and Greek Yogurt (1/3 cup) in a large bowl until well combined.

Add the All-Purpose Flour (1/2 cup) and Baking Powder (1 1/2 teaspoon). Mix well. Achieve to have a batter with a consistency similar to that of a thick yogurt.

Now it is time to assemble the pie. Butter the pie plate and pour the batter over the pie and spread. Put the cabbage and egg filling in the pie dish.

Bake this for 30-35 minutes, or until you have noticed that the batter is golden brown in color.

It&#x27;s not Meat Loaf. It&#x27;s &quot;Neat Loaf&quot;! This delicious recipe will trick you into thinking like you are eating real meat.

Neat Loaf

150 gram Light Ricotta Cheese

Vegetable Stock

Firm Tofu

Onion

Brown Rice

Fresh Oregano

Basil

Fresh Rosemary

Brown Rice Flakes

Ketchup

Yellow Mustard

Molasses

Apple Cider Vinegar

Cayenne Pepper

Preheat your oven to 300 degrees F (150 degrees C).

Cook the Brown Rice (1 cup) with a rice maker or a pan.

Put 2/3 cup of water and Vegetable Stock (2/3 cup) in a pot with lower heat for 5-7 minutes.

Crush the Brown Rice Flakes (4 cup) by using thick and hard materials like a wine bottle.

Chop the Garlic (2 clove) and Onion (1/3 cup) into small pieces.

Saute the chopped garlic and onion in a pan until the onion&#x27;s color turns brown.

Put the vegetable soup you made earlier, Light Ricotta Cheese (150 gram), Firm Tofu (150 gram), sauteed garlic and onion, cooked brown rice, Fresh Oregano (1 teaspoon), Fresh Basil (1 teaspoon), and Fresh Rosemary (1/2 teaspoon) into a crushed flakes bowl.

Once everything is combined, add the egg and mix it again.

Pour the mixture into a baking pan. Toss this into the oven for 1 hour.

While waiting for your Neatloaf to bake. Prepare the Ketchup (1 cup), Yellow Mustard (1/4 cup), Molasses (1/4 cup), Apple Cider Vinegar (1/4 cup), and Cayenne Pepper (2 teaspoon).

Mix them all well, and you should have a your Neatloaf sauce!

Pour the sauce you made earlier on top of the Neatloaf. Then toss it back into the oven for 10 minutes.

Once its out of the oven, you can cut with a sharp dry knife and serve as a meal.

Pineapple Upside down is a really familiar dessert, and I recently decide to follow a similar concept to create this incredible Banana Foster Upside Down Cake. With the epic flavors of a butter and brown sugar topping, banana and rum, the cake part is so tender and soft.

Banana Foster Upside Down Cake

Butter

Brown Sugar

Banana

Vanilla Extract

Sour Cream

Butter the sides of an 8-inch deep (preferably 2 inches tall) round cake pan. Set aside.

In a bowl, mix Butter (1/4 cup), Brown Sugar (1/4 cup), and Rum (1 tablespoon) together. Pour the mixture into the bottom of the prepared cake pan.

Arrange the Banana (3) in a single layer on the bottom of the pan.

In a large bowl, add the Large Egg (2), Brown Sugar (4 tablespoon), Granulated Sugar (1/2 cup), and Vanilla Extract (1 teaspoon). Whisk until evenly combined.

Add the slightly cooled Butter (6 tablespoon) and Sour Cream (1/2 cup) and whisk until the batter is smooth.

In a medium bowl, combine the All-Purpose Flour (1 cup), Baking Powder (1 teaspoon), and Salt (1/4 teaspoon), mixing with a whisk, fork or sift all the ingredients together, until all the ingredients are evenly mixed.

Pour the cake batter over the banana layer in the cake pan. Bake in the preheated oven for 35-40 minutes, until a toothpick inserted into the center of the cake comes out clean.

Cool the cake in the cake pan for about 10 minutes. Loosen the cake from the cake pan by running a knife or a very thin spatula around the sides of the cake.

Invert the cake onto your serving plate. Serve and enjoy!

Teriyaki Chicken on a Stick are brown or red colored chicken thighs found in Chinese-American restaurants and takeout. The chicken is marinaded overnight in a special blend of spices and sauces then oven baked, after which they are then fried.

Teriyaki Chicken Skewers

kilogram Chicken Thigh

Pineapple Juice

Sherry Wine

Curry Powder

Garlic Powder

Soy Sauce

Chinese Five Spice Powder

White Pepper

Oyster Sauce

Hoisin Sauce

Bull Head BBQ Sauce

Beet Juice

Frying Oil

In a large bowl, add Granulated Sugar (1/4 cup), Garlic Powder (1/4 teaspoon), Curry Powder (1/2 teaspoon), Ground White Pepper (1/8 teaspoon), Chinese Five Spice Powder (1/6 teaspoon), Salt (1/8 teaspoon), Soy Sauce (2 teaspoon), Pineapple Juice (2 tablespoon), Sherry Wine (2 teaspoon), Sesame Oil (1 teaspoon), Oyster Sauce (2 teaspoon), Hoisin Sauce (2 teaspoon), Beet Juice (2 tablespoon) and Bull Head BBQ Sauce (2 1/2 tablespoon).

Cut your deboned Chicken Thigh (1 kilogram) in half.

Take one half and rotate it. Cut the chicken one and a half inch in width.

Do it for the other half of chicken as well.

In a large bowl big enough to fit the chicken, mix the chicken with the marinade using your hands or tongs. You can also use a ziplock bag to make it easier. Marinate for 4 hours or up to overnight.

Soak the bamboo skewers in water for at least an hour to prevent them from burning while baking or frying.

Preheat you oven to 350 degrees F (180 degrees C). Line the baking rack with aluminum foil.

Insert the soaked bamboo sticks through the chicken.

Bake the chicken for 15 to 20 minutes on one side.

Take the chicken out of the oven and flip them over.

Prepare a wok with some Frying Oil (as needed). Heat the oil to 325 degrees F (160 degrees C).

Fry the baked chicken for 1 minute. Set aside on a plate lined with paper towels to drain excess oil.

The delicious penne alla vodka recipe was made wildly popular by Gigi Hadid’s Insta story. Who doesn’t love a steaming plate of pasta in creamy tomato sauce? This delicious recipe is easy for a weeknight dinner and elegant enough for date night. Simple, classic, and super tasty.

Gigi Hadid Pasta

Tomato Paste

Crushed Tomatoes

Vodka

Cream

Penne Pasta

Parmesan Cheese

Red Pepper Flakes

to taste Fresh Basil Leaf

Heat a large pot of water over medium-high heat. Add a few generous pinches of Salt (to taste) and let come to a boil while you prepare the sauce.

In a large saucepan or dutch oven over medium-high heat, add the Olive Oil (2 tablespoon). Add the Onion (1) and Garlic (2 clove) and cook until softened, 6-8 minutes.

Add the Crushed Tomatoes (1 can) and Tomato Paste (1 can) and cook for another 6-8 minutes, or until the mixture gets dark and sticks to the bottom of the pot.

Deglaze the pan with the Vodka (1/2 cup) making sure to scrape up the browned bits on the bottom.

Scoop up around 1/4 cup of boiling water with a heatproof measuring cup. Add the Cream (1 cup) to the same measuring cup. Pour the cream water into the sauce, stirring to quickly combine. Continue to cook over medium heat for 8-10 more minutes (up to 20 minutes) stirring occasionally.

While the sauce cooks, add the Penne Pasta (16 ounce) to the boiling water and cook until al dente. Once cooked, use a slotted spoon or spider to transfer the pasta directly to the sauce.

Turn the heat to low and add Grated Parmesan Cheese (1 cup). Stir to combine, and cook for another 1-2 minutes. Add more pasta water as needed to create a velvety sauce that coats the penne.

Serve pasta in large shallow bowls. Tear the Fresh Basil Leaf (to taste) on the top and sprinkle with more parmesan and Crushed Red Pepper Flakes (1/4 teaspoon).

https://d1chloy9gc82l9.cloudfront.net/video/bd3ec36b-b22a-42d9-89a3-a92db541cb08.mp4

This Oven Roasted Tofu with Spanish Paprika and Parsley is truly amazing. If you don't like tofu, you need to try it this way! The perfect dish to enjoy on a busy weeknight next to a simple salad for a healthy and delicious meal. Make sure to use firm or extra-firm tofu for the best results.

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