vegan

Garlic Roasted Potatoes

potatoes

olive oil

salt

black pepper

garlic (6 cloves)

parsley

Salsa Tatemada Norteña (Fire-Roasted Salsa)

Roma tomatoes

Anaheim chiles (2 to 3 large chiles); see Note

white onion (about 3 ounces)

Oven "Fries"

potatoes,

canola oil

Salt

Cooking spray

Healthy Cauliflower Rice

onion,

Kosher salt

lemon

Roasted Carrots

carrots

dill

Basic Sourdough Bread

bread flour

sourdough starter, recipe follows

water (110 degrees F)

active dry yeast

sugar

all-purpose flour

Oil and Vinegar Slaw

red wine vinegar

sack, 16 ounces, shredded cabbage mix for slaw salads

Salt and pepper

Blueberry Compote

blueberries

water

lemon juice

Summer salad with grilled peaches and zucchini

zucchini

peaches

cucumber

arugula

1.4 tsp chili flakes

buffalo mozzarella cheese

marjoram

pepper

olive oil (for coating)

Roasted Brussels Sprouts

Brussels sprouts

Granola

oats

almonds

cashews

coconut

dark brown sugar

maple syrup

vegetable oil

raisins

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

Scallion Pancakes

garlic powder, optional

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

We have been given some fresh corn by friends, since it was so fresh I didn't want any of the corn flavour to be removed so I boiled the corn.  This dish is simple yet quick could be used as a side dish or plate filler.

Corn on the Cob - Boiled

corn on the cob, remove husks

butter (optional) or 1 tablespoon margarine (optional)

salt, (optional)

black pepper, to taste (optional)

In a large pot, enough to hold the corn, fill it with water to cover the corn (the corn should float).

On a medium heat allow the pot of water to boil.  Once the water is boiled, add in the corn into the pot and cover.  Cook for 10-15 minutes depending on how soft you want your corn.

Drain water and remove corn on the cob. Be careful as cob will be extremely hot.

Top the corn with preferred seasons, herbs and spices. I prefer salt, pepper and butter.

i thought the recipe was perfect as is, it brought me back to some very fond childhood memories. I could never even imagine not piling on a bunch of salt, pepper, and butter because that's what my taste buds prefer. Just a thought for some of you who feel the need to put their 2 cents in on every comment section of every recipe and rewrite it with all the corrections the way they think it should be made, why not just post your own recipe on your own recipe page instead. Tweaking is one thing, and we all welcome that, but I find it extremely rude and disrespectful when people pick apart a recipe that someone else took the time out of their busy day to share with others who can benefit from it. If I wanted a recipe for a very bland corn on the cob in it's all natural state I would've picked one. I will say, I appreciate the fact that you weren't terribly rude in the way you went about it, most of the ones Ive read are, and those people ought to be ashamed of themselves, you know who you are. Thank You!

Rigatoni with Vegan Vodka Sauce

rigatoni

garlic cloves,

red pepper

sea salt

light brown sugar

vodka

raw cashews

basil leaves (optional)

An easy recipe for 3-ingredient sheet pan gnocchi with mushrooms and shallots.

Mixed Mushroom Sheet Pan Gnocchi

mushrooms

shallots

potato gnocchi

thyme

Arrange a rack in the middle of the oven and heat the oven to 400ºF. 

Slice 1 pound mixed wild mushrooms, chop 2 medium shallots, and place both on a rimmed baking sheet. Add 1 pound fresh, shelf-stable, or frozen potato gnocchi. Drizzle with 3 tablespoons olive oil, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss well to combine. Spread out in an even layer.

Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender, 15 to 20 minutes total. Garnish with fresh thyme leaves, if desired.

No-Knead Cran-Walnut Pumpkin Toasting Bread

(2 ounces) walnuts

cranberries

(8 ounces) water

yeast

pumpkin puree

cinnamon

ginger

nutmeg

Heat the oven to 350°F. Scatter the walnuts in a metal pie tin and roast them until toasted and fragrant, 8-10 minutes. Roughly chop.

Cover the cranberries with boiling water and soak for at least 10 minutes then drain.

Combine the water and yeast in a large mixing bowl and let sit for a few minutes for the yeast to dissolve. Stir in the pumpkin puree, sugar, cinnamon, ginger, nutmeg and salt. Add 3 1/2 cups of flour to form a loose, shaggy batter.

Add the drained cranberries, chopped walnuts, and 1/2 cup additional flour to the dough. Use your hands to squeeze the dough and work in the additional ingredients. The dough will be very sticky and loose at this point. Scrape as much dough from your hands as you can, cover the bowl, and let the dough rise for at least 2 hours or up to 5 hours. It should at least double in bulk during this time.

At this point, you can proceed with making the bread or you can refrigerate the dough for a few hours or up to a day. Chilled dough will be easier to work with and shape into a ball.

Sprinkle your work surface generously with flour and turn the dough out on top. (If making two loaves or rolls, divide the dough now and shape each loaf or roll as follows.) With floured hands, fold the dough in half toward you so the un-floured surface is sealed inside and the outside is coated in flour. If the outside is still sticky, rub it gently with a litte more flour.

Flour your hands again and pick up the round of dough. It should feel fairly loose, but should be firm enough to shape. Begin shaping the dough into a round ball by smoothing the top and tucking the dough underneath (check out this video on shaping round loaves). When the dough feels tight and smooth, set it on a piece of parchment. Let the loaf rise uncovered until puffy and nearly doubled in size, about 45 minutes.

Heat the oven to 450°F. If you have a baking stone, set it in the oven now. If not, set a baking sheet in the oven to preheat.

When ready to bake, slide the dough still on the parchment onto the baking stone with a peel or the back of another baking sheet. (If cooking on a baking sheet, remove the sheet from the oven and quickly lift the bread on top.) Cut a few slash-marks in the top of the loaf with a serrated knife. Bake for 25-30 minutes, until the crust is golden-brown and the loaf sounds hollow when you tap the bottom.

Cool completely before slicing. Baked loaves will keep in a paper bag for several days or can be frozen for up to a month.

Roasting broccoli until it is tender and lightly browned will quickly become your favorite way to enjoy it. Simply toss with a few seasonings and pop into a super-hot oven for great results every time.

Roasted Broccoli with Garlic

broccoli

garlic,

salt and pepper

Chef Name: Food Network Kitchens

Full Recipe Name: Roasted Broccoli with Garlic

Talent Recipe: 

FNK Recipe: Food Network Kitchen’s Roasted Broccoli with Garlic, as seen on Food Network

Project: Foodnetwork.com, Back to School/Sandwich Central/Dinner and a Movie/Sides

Show Name: 

Episode:

Food Network / Cooking Channel: Food Network

Toss the broccoli florets with the olive oil, garlic, salt, and pepper on a baking sheet. Spread them out and then roast, without stirring, until the edges are crispy and the stems are crisp tender, about 20 minutes.

Delicious however it only took 15 minutes and I added parmesan cheese after I put it in a serving bowl.

I love the way this broccoli comes out crispy. I added cayenne pepper to give it a kick and it comes out perfectly. 

The flavor was outstanding.  It was very easy to prepare.  However, the texture was slightly tough as compared to steamed broccoli.  If you could just perfectly steam the broccoli for 3 minutes, and while it was steaming saute the garlic in olive oil, then drizzle over broccoli, it would be extra steps but better flavor, I believe.

A really tasty recipe for Broccoli! I loved it! Watch the cooking time so you don’t burn the broccoli. But it was very good and I’ll make again! 

This is so good! Definitely have to adjust time based on size of florets. Great, basic recipe (delicious as is) and the variations are endless. Also very good with different kinds of vegetables. 

Delicious. I've made this multiple times and usually use vegetable oil, sometimes garlic powder, sometimes I sprinkle parm cheese on top too. Its always delicious with any minor variation and everyone loves it.

I did mine by only putting garlic in the oven, crushed and sprinkled over the broccoli. Then I mixed up salt/pepper/lemon juice/olive oil and did a quick shake in a bowl. Turned out excellent. Also, 10 minutes was plenty with my oven at 450 degrees, so make sure you check if you're not sure if you've got a hotter oven. 

It's a broccoli burst extravaganza in your mouth! I will never waste time steaming broccoli in a separate pot again. I united this broccoli along side salmon on parchment paper on a cookie sheet ...oh my!

For the sake of nutrition, how much is one serving?

Charred, crisp-tender grilled broccoli and radishes are tossed in a savory dressing made with a head of grilled garlic. 

Grilled Broccoli and Radish Salad with Garlicky Miso Dressing

olive oil,

kosher salt,

radishes

Toasted sesame seeds or chopped roasted peanuts,

white or yellow miso paste

Heat an outdoor grill to medium-high, direct heat (400 to 450ºF). Once hot, turn off one of the burners for indirect heat. (For charcoal grills, keep the hot coals on one side of the grill for indirect grilling.) Place both halves of the garlic head (from the dressing ingredients) in the middle of a piece of foil, drizzle with 1 tablespoon oil, and sprinkle with a big pinch of salt. Wrap the garlic in the foil and place on the grill over indirect heat. Cover and grill until a center clove of garlic is completely soft when pierced with a paring knife, 35 to 40 minutes.

Meanwhile, toss the broccoli and radishes with remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. When the garlic is almost done, place the broccoli and radishes on the grill in a single layer over direct heat. Grill, turning occasionally, until charred in spots and crisp tender, 8 to 10 minutes.

Unwrap the garlic and squeeze the cloves into a large bowl; mash with a fork. Add the remaining dressing ingredients, season with salt and pepper, and whisk to combine. Transfer half the dressing to an airtight container. 

Add the broccoli and radishes to the bowl with the remaining dressing and toss to coat. Arrange on a platter and sprinkle with toasted sesame seeds or peanuts. Serve with more dressing, if desired. Save the remaining dressing for leftovers, or to use on other grilled veggies or chicken. 

This hearty vegan broccoli and kale salad is topped with golden croutons and a velvety vegan Caesar dressing made with roasted garlic and cashews.

Broccoli and Kale Caesar Salad

stale bread (about 1/2 medium baguette)

olive oil, divided

garlic, unpeeled

kale

cannellini beans, drained and rinsed

sunflower seeds

low-sodium vegetable broth

capers

Make the croutons and roast the broccoli: Arrange a rack in the middle of the oven and heat to 400°F.

Cut the bread into 1/2-inch pieces. Place on a rimmed baking sheet, drizzle with 1 1/2 tablespoons of the oil, and season with salt. Spread into an even layer. Bake, stirring halfway through, until evenly browned on all sides, about 15 minutes total. Transfer to a medium bowl and set aside to cool.

Place the broccoli florets and unpeeled garlic cloves on the same baking sheet. Drizzle with 1 1/2 tablespoons of the oil, toss to combine, and spread into an even layer. Roast until the broccoli is just starting to turn golden-brown, 15 to 20 minutes. Season with salt and set aside.

Make the dressing: Squeeze out the garlic from their skins into a high-powered blender. Drain the water from the cashews and add to the blender. Add the broth or water, oil, capers, and lemon juice. Blend on high speed until very smooth (if it is too thick, blend in a few more splashes of water). Taste and season well with salt and pepper; set aside.

Assemble the salad: Place the kale, remaining 1 tablespoon of oil, and a big pinch of salt in a large bowl. Massage with your hands to soften the leaves, then let sit for 5 minutes. Add the roasted broccoli, cannellini beans, croutons, and parsley and toss to combine. Add the dressing and toss to combine. Sprinkle with the sunflower seeds.

Sautéed Chicory recipe | Epicurious.com

chicory

garlic cloves, finely chopped

red-pepper flakes

Stir-fried lo mein noodles with plum, juicy shrimp and perfectly cooked broccoli.

Shrimp Lo Mein

Shaoxing wine

onion

broccoli crown (about 12 ounces)

garlic

scallion (optional)

dried lo mein or udon noodles

vegetable oil, divided

Bring a large pot of salted water to a boil over medium-high heat. Meanwhile, make the sauce and prep the vegetables.

Stir 3 tablespoons soy sauce, 1 tablespoon Shaoxing wine or dry sherry, 1 teaspoon packed brown sugar, and 1 teaspoon sesame oil together in a small bowl until the sugar is dissolved to make the sauce; set aside.

Thinly slice 1/2 medium yellow onion, cut 1 large broccoli crown into small 1-inch florets (about 5 cups), and mince 2 garlic cloves. Thinly slice 1 scallion for garnish if desired.

Add 8 ounces lo mein or udon noodles to the boiling water and cook according to package directions. Meanwhile, pat 1 pound cleaned shrimp dry with paper towels and season with 1/4 teaspoon kosher salt. Heat 1 tablespoon of the vegetable oil in a large nonstick skillet or wok over medium-high until shimmering. Add the shrimp in a single layer, and sear until browned on the bottom, about 2 minutes (they will not be cooked through). Transfer to a large plate and take the pan off the heat if the noodles aren’t ready yet.

When the noodles are ready, drain in a colander and run under cold water until cooled. Set aside to drain while you cook the vegetables.

Heat the remaining 2 tablespoons oil in the pan over medium-high heat until shimmering. Add the onion, season with salt, and stir-fry until starting to brown, 2 to 3 minutes. Add the broccoli and garlic, season with salt, and toss to combine. Add 2 tablespoons water, cover, and cook, stirring every minute or so, until the broccoli is bright green and crisp-tender, 2 to 3 minutes.

Uncover and add the noodles and reserved shrimp and any accumulated juices. Cook, tossing constantly, until the shrimp are just cooked through and the noodles are warmed through, about 2 minutes. Pour in the sauce and toss until it evenly coats the noodles and vegetables, about 1 minute. Garnish with the scallions if desired and serve.

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