tasty_vegetarian

Here's what you need: firm tofu, sweet potato, onion, garlic, peanut or vegetable oil, chickpeas, salt, pepper, chili powder, garlic powder, cooked quinoa, leafy greens, shredded carrots, avocado, Juice of 1 lemon, vegetable oil, sesame oil, hot sauce, dried thyme, paprika, salt

Protein-Packed Buddha Bowl Recipe by Tasty

oz firm tofu, drained

potato,

onion, sliced

garlic,

chickpeas, drained

½ teaspoon salt, plus more to taste

½ teaspoon pepper, plus more to taste

chili powder

garlic powder

quinoa

greens,

carrots,

avocado, diced

lemon

vegetable oil

sesame oil

hot sauce

thyme

paprika

salt

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Make the marinade: In a small bowl, combine the vegetable oil, sesame oil, hot sauce, thyme, paprika, and salt. Set aside.

Add the marinade and tofu to a container and marinate for at least 30 minutes, or up to a day.

Lay the sweet potato, onion, and garlic on a baking sheet and drizzle with oil. Season with salt and pepper. Bake for 20-25 minutes.

In a medium bowl, add the chickpeas, salt, pepper, chili powder, and garlic powder to a bowl and stir to combine.

Transfer chickpeas to a skillet and cook over medium heat for about 10 minutes. Set chickpeas aside.

Fry the tofu in the same pan for about 10 minutes on each side.

Combine the quinoa, greens, sweet potatoes, onions, chickpeas, carrots, tofu, and avocado in a medium-large bowl and top off with lemon juice

https://vid.tasty.co/output/35008/mp4_640x640/1498580113

Here's what you need: medium red onion, olive oil, water, medium red onion, garlic, olive oil, green lentil, long grain rice, salt, cumin, cinnamon, bay leaf, fresh parsley, lemon, greek yogurt

Lentils and Rice With Caramelized Onions Recipe by Tasty

red onion, thinly sliced

olive oil

water

½ medium red onion, diced

green lentil

rice

cumin

cinnamon

bay leaf

parsley

greek yogurt

In a large pot, sauté the diced red onion and minced garlic in 1 tablespoon of olive oil until translucent, about 5 minutes.

Add the water, green lentils, and salt to the large pot. Bring to a boil.

Cover with lid and simmer for 10 minutes.

To make the caramelized onions, heat a tablespoon of olive oil over low heat and add the onion slices, stirring occasionally until completely soft, dark brown, and caramelized.

NOTE: This will take about 30 minutes. The onions should become very dark and tacky when finished. Stir often to avoid burning.

Add the rice, cumin, cinnamon, and bayleaf to the lentils. Stir.

Cook covered for about 15 minutes, or until rice is cooked.

Serve lentils and rice topped with the caramelized onions, chopped fresh parsley, lemon wedges, and Greek yogurt if desired.

https://vid.tasty.co/output/28177/mp4_640x640/1491000200

Here's what you need: medium eggplants, olive oil, sea salt, freshly ground pepper, coconut oil, medium white onion, chili powder, ground cardamom, smoked paprika, ground coriander, ground turmeric, garlic, ginger, roma tomatoes, coconut milk, water, cooked rice, fresh cilantro

Roasted Eggplant Curry Recipe by Tasty

eggplants

sea salt,

pepper,

coconut oil

½ medium white onion, chopped

cardamom

smoked paprika

coriander

turmeric

ginger,

roma tomatoes, Ripe, Diced, Medium size

coconut milk

rice,

cilantro, chopped,

Slice the tops off the eggplants, then slice them in half lengthwise. Cut each half once more lengthwise. Lay the slices on their flat sides and cut lengthwise into thirds. Finally, slice horizontally to form cubes.

Transfer to a baking sheet, drizzle with the olive oil, salt, and pepper. Bake for 25 minutes, stirring halfway through, until golden brown.

In a large saucepan, heat the coconut oil over high hat. Add the onions, stir for 1 minute, then reduce the heat to medium-low and cook, stirring occasionally, until the onions are golden brown, about 8 minutes.

Stir in the chili powder, cardamom, and smoked paprika. Cook until fragrant, about 1 minute. 

Stir in the ground coriander, ½ teaspoon of black pepper, turmeric, garlic, and ginger. Cook for a few minutes more, stirring constantly.

Add the chopped tomatoes, coconut milk, water, and the roasted eggplant.

Bring the curry to a simmer, then reduce to low heat, cover, and simmer for 25 minutes. The sauce should reduce and thicken slightly.

Serve the curry warm over rice, topped with chopped cilantro.

https://vid.tasty.co/output/101330/landscape_480/1531154611

Here's what you need: graham cracker crumbs, butter, cream cheese, sugar, milk, sour cream, flour, bourbon whiskey, eggs, dark brown sugar, cornstarch, salt, egg yolks, maple syrup, cream, butter, roasted pecan, whole roasted pecan

Kentucky Derby Pecan Pie Cheesecake Recipe by Tasty

graham cracker crumbs

butter, melted

oz cream cheese,

sugar

milk

sour cream

flour

bourbon whiskey, divided

eggs

dark brown sugar

cornstarch

maple syrup, corn syrup

cream, warm to the touch

butter, cold

pecan,

In a bowl, combine the graham cracker crumbs and melted butter. Stir to combine.

Pour the mixture into a 9-inch (23 cm) springform pan and press it evenly into the bottom and halfway up the sides. Transfer to the refrigerator to chill.

In a large bowl add the cream cheese, sugar, and milk. With a hand mixer, beat until fluffy and fully incorporated.

Add in the sour cream, flour, 2 teaspoons of the bourbon, and the two eggs and gently continue to mix until the cream cheese filling is smooth.

Pour the mixture into the springform pan with the graham cracker crust and bake for 1 hour, or until the cheesecake no longer jiggles.

While the cheesecake is cooking, prepare the stove-top pecan pie filling.

In a bowl combine the brown sugar, cornstarch, and salt, stir together and pour into a medium saucepan on low heat.

Pour in the egg yolks, maple syrup, and warm cream and whisk until smooth.

Cook on low heat until the mixture thickens like a pudding, 5-10 minutes. Remove from the heat.

Stir in the cold butter and the final teaspoon of bourbon and whisk until fully emulsified. The pudding-like mixture should be around room temperature.

Fold in the roasted, chopped pecans and then pour the mixture over the cooked cheesecake and spread it out as an even layer.

If you like, sprinkle with extra chopped pecans or garnish with whole pecans.

Let the cheesecake chill in the refrigerator until completely set.

Slice and serve cold or at room temperature.

https://vid.tasty.co/output/92411/landscape_480/1525369249

Here's what you need: medium zucchinis, olive oil, garlic, fresh spinach, ricotta cheese, fresh basil, salt, pepper, marinara sauce, shredded mozzarella cheese

Low-Carb Zucchini "Ravioli" Recipe by Tasty

zucchinis

olive oil,

fresh spinach, chopped

ricotta cheese

basil,

salt,

marinara sauce

mozzarella cheese

Cut off the end of each zucchini then using a vegetable peeler, peel each zucchini into wide strips.

Transfer the zucchini strips to a plate then layer two strips vertically and two strips horizontally to make a cross. Repeat process with remaining strips.

Add olive oil then garlic and sauté for 30 seconds to 1 minute.

Add spinach, salt, and pepper. Sauté for 1-2 minutes, until wilted down.

Remove from heat and allow to cool for 10 minutes.

In a large bowl, add the spinach and garlic. Add the ricotta, basil, salt, and pepper. Mix until well combined.

Using a spoon or cookie scoop, scoop approximately 1 tablespoon of the mixture and place in the middle of each zucchini noodle cross.

Fold each side to seal the ricotta mixture then flip over the ravioli so the seam side is on the bottom.

In a baking dish pour the marinara sauce then smooth with a spatula.

Evenly place the zucchini raviolis then top with mozzarella cheese.

https://vid.tasty.co/output/54590/mp4_640x640/1506983030

Nothing says Sunday morning like a warm, gooey batch of homemade cinnamon rolls. Finish them with a generous topping of frosting, and be prepared to lick brown sugar off your fingers for the rest of the afternoon.

Homemade Cinnamon Rolls Recipe by Tasty

unsalted butter, melted

milk,

dry yeast

flour, divided

baking powder

butter, softened

brown sugar

oz cream cheese, softened

vanilla extract

Generously butter two disposable foil pie/cake pans.

In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.

Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.

Add 4 cups (500g) of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined.

Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.

After 1 hour, the dough should have nearly doubled in size.

Remove the towel and add an additional ¾ cup (95g) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.

Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.

Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.

Spread the softened butter evenly over the dough.

Sprinkle evenly with brown sugar and a generous sprinkling of cinnamon.

Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.

Cut the log in half, then divide each half into 7 evenly sized pieces. About 1½ inches (8cm) thick each.

Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.

To prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, whole milk, vanilla, and powdered sugar, until smooth.

Remove plastic wrap. Bake the cinnamon rolls in a preheated oven for 25-30 minutes, until golden brown.

While still warm, drizzle evenly with frosting.

https://vid.tasty.co/output/25812/mp4_640x640/1488912074

Here's what you need: tomato, red bell pepper, medium yellow onion, garlic, olive oil, kosher salt, pepper, dried oregano, dried thyme, tomato paste, vegetable stock, fresh basil leaves

Slow-Cooker Roasted Tomato Basil Soup Recipe by Tasty

tomato

red bell pepper

onion

garlic

kosher salt,

oregano

tomato paste

vegetable stock

basil leaves

Trim the stems and cores from the tomatoes, then roughly chop. Remove the seeds and ribs from the bell pepper and slice. Peel and quarter the onion. Smash and peel the garlic cloves. Add everything to a baking sheet and drizzle with the olive oil. Season with salt and pepper.

Roast for 30 minutes, until the vegetables are browned on the edges and fragrant.

Transfer the roasted vegetables to a slow cooker. Add the oregano, thyme, tomato paste, and vegetable stock.

Using an immersion blender or a standing blender, puree the soup until creamy.

Stack and roll the basil leaves, then thinly slice. Add some to the soup and stir to incorporate.

Ladle the warm soup into bowls and garnish with more basil.

https://vid.tasty.co/output/122611/landscape_480/1547506632

Here's what you need: all-purpose flour, cinnamon, kosher salt, shortening, ice water, sugar, ground cinnamon, ground ginger, ground cloves, kosher salt, large eggs, canned pumpkin puree, evaporated milk, whipped cream

Old-Fashioned Pumpkin Pie Recipe by Tasty

all-purpose flour,

shortening, cubed

sugar,

cinnamon,

ginger

cloves

pumpkin puree

evaporated milk,

cream

Make the pie dough: In a large bowl, whisk together flour, cinnamon, and salt. Using a pastry blender or two knives, cut shortening into the flour until the shortening breaks down into pea-sized pieces.

Add the ice water, 1 tablespoon at a time, and stir gentle until the dough starts to come together.

Dump the dough onto a work surface lined with 2 large pieces of plastic wrap. Shape dough into a disc and wrap tightly with the plastic wrap. Chill the dough in the refrigerator for about 30 minutes.

Make the filling: In a small bowl, mix together the sugar, cinnamon, ginger, cloves, and salt.

In a large bowl, whisk the eggs. Add the pumpkin and sugar-spice mix and whisk to combine. Slowly whisk in the evaporated milk until incorporated.

Once the dough has chilled, lightly flour a clean surface. Roll out the dough to a ¼-inch (6 mm)-thick round. Keep the surface and rolling pin floured as needed so the dough doesn’t stick. Transfer the dough to a 9½-inch pie pan (24 cm). Tuck the edges under and crimp. Note: The key to flaky pie crust is to handle it as little and as gently as possible. Handle it only as much as is absolutely necessary to mix, shape, and roll out.

Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for another 40 minutes, or until the center jiggles slightly.

Slice and serve with whipped cream or ice cream.

https://vid.tasty.co/output/117011/landscape_480/1543368567

Here's what you need: ripe bananas, butter, sugar, egg, vanilla extract, baking soda, salt, all-purpose flour, mini chocolate chips

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