vegetarian

Summer salad with grilled peaches and zucchini

zucchini

peaches

cucumber

arugula

1.4 tsp chili flakes

buffalo mozzarella cheese

lemon

olive oil

marjoram

salt

pepper

olive oil (for coating)

Monkey Bread

all-purpose flour,

granulated sugar

baking powder

fine sea salt

unsalted butter

320 milliliters cold buttermilk, plus more as needed

unsalted butter (1 1/2 sticks), at room temperature

vanilla extract

220 grams light or dark brown sugar

cinnamon

confectioners’ sugar

heavy cream or milk, plus more as needed

Roasted Beets With Chiles, Ginger, Yogurt and Indian Spices

beets;

extra virgin olive oil

salt,

Pepper,

black mustard seeds

coriander seeds

cumin seeds

garlic clove, finely chopped

plain Greek yogurt

jalapeño pepper, seeded and finely chopped

ginger

lime juice, more to taste

cilantro

Pomegranate seeds for garnish, optional

White Beans Au Vin

carrots,

medium shallots, chopped (about 1 cup)

Kosher salt and black pepper

cremini mushrooms,

thyme

garlic cloves, minced (about 1 tablespoon)

dry red wine,

tomato paste

cannellini

low-sodium vegetable broth

Cognac

parsley,

balsamic vinegar

Salsa Tatemada Norteña (Fire-Roasted Salsa)

Roma tomatoes

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

white onion (about 3 ounces)

Zucchini Bread Waffles

grated zucchini, squeezed with paper towels

all-purpose flour

nutmeg

buttermilk,

butter, melted

sugar

eggs,

Nonstick cooking spray, for spraying the waffle iron

cream cheese, softened

maple syrup

milk,

Spaghetti Squash with Parmesan Cheese

spaghetti squash

Parmesan cheese

butter

Salt and pepper

Healthy Curried Spaghetti Squash

spaghetti squash (about 2 3/4 pounds)

garam masala

lemon juice

honey

kosher salt,

cilantro leaves

Breakfast Burrito

canola oil

red onion, diced (1 cup)

red bell pepper,

drained, rinsed canned black beans, preferably low-sodium

chili flakes

Salt and black pepper

eggs egg

(about 1 1/2 ounce) shredded pepper Jack cheese

Nonstick cooking spray

(10 inch) whole wheat tortillas (burrito size)

reduced fat-free sour cream

salsa

tomato, (4 ounces) seeded and diced

avocado (4 ounces), cubed

Hot sauce

Avocado Toasts

halved,

salt and black pepper

whole grain or whole wheat bread

garlic,

extra-virgin olive oil

Flaky sea salt,

red pepper flakes, optional

Grilled Corn on the Cob

corn,

Butter (or an herb butter)

Rigatoni with Vegan Vodka Sauce

rigatoni

garlic cloves,

red pepper

sea salt

light brown sugar

vodka

raw cashews

water

basil leaves (optional)

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

Broccoli moves to the center of the plate in this simple yet show-stopping vegetarian main dish.

Broccoli Steaks with Walnut-Raisin Salsa

(about broccoli

olive oil, divided

Kosher salt

black pepper

sherry vinegar

golden raisins

walnuts, toasted and chopped

ricotta salata, crumbled (about 3/4 cup)

parsley

garlic clove, grated or minced

red pepper flakes

Place a rack in the middle of the oven and preheat the oven to 450°F.

Trim off about 1/2 inch from the bottom of the broccoli stems to remove their dried ends and use a vegetable peeler to peel away the tough, fibrous skin on the outside of the stems to reveal the pale green flesh. Halve each broccoli head from the stem end lengthwise to get 4 halves and place them on a rimmed sheet pan. Drizzle with 2 tablespoons of olive oil and toss gently to coat, rubbing the oil onto the stems. Lightly season all over with salt and pepper. Place the halves, cut-side down, on the pan and roast until browned and caramelized underneath, 25 to 30 minutes. Flip the broccoli and continue to roast until tender, 10 to 15 minutes more.

Meanwhile, prepare the salsa. In a medium bowl, combine the vinegar and raisins and let rest for 5 minutes to allow the raisins to plump and soften. Add the remaining 2 tablespoons of olive oil, the walnuts, ricotta salata, parsley, garlic, and red pepper flakes. Mix well.

Transfer the roasted broccoli steaks to a serving platter or individual plates. Spoon the salsa generously over the top and serve.

How To Make Pumpkin Muffins

Cooking spray or paper muffin liners

cloves

unsalted butter,

brown sugar

eggs

pumpkin purée

Prep the pan and heat the oven to 350°F. Arrange a rack in the middle of the oven and heat the oven to 350°F. Meanwhile, grease or line a 12-well standard muffin tin with paper liners.

Mix the dry ingredients. Place the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt in a medium bowl and whisk to combine; set aside.

Cream the butter and sugar. Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until light and fluffy, 1 to 2 minutes.

Beat in the eggs. Add the eggs one at a time, beating after each addition until well combined.

Beat in the pumpkin purée and vanilla. Beat in the pumpkin purée and vanilla extract until well combined.

Add the dry ingredients. Add the flour mixture and beat on low speed until just combined. Do not overmix.

Transfer the batter to the muffin pan. Divide the batter evenly among the muffin wells (they will be about 3/4 full).

Bake the muffins for 18 to 22 minutes. Bake until the muffins are set and a tester inserted into the center one comes out with just a few moist crumbs, 18 to 22 minutes.

Cool the muffins. Let the muffins cool 10 minutes before removing from the pan. If you greased the pan, run a thin knife around each muffin to loosen it from the pan first if needed. Serve warm or at room temperature.

A moist and tender pumpkin bread that&#x27;s even better than the one from Starbucks. 

Pumpkin Bread Recipe

Cooking spray

pumpkin purée (about 2 cups)

vegetable or canola oil

pumpkin pie spice

baking soda

roasted, salted pumpkin seeds (aka pepitas)

Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x5-inch loaf pan with cooking spray; set aside.

Place the sugar, pumpkin purée, oil, and eggs in a large bowl and whisk until smooth and combined. Add the pumpkin pie spice, baking powder, baking soda, and salt, and whisk to combine. Add the flour and fold it in with a rubber spatula until just combined. Pour the batter into the prepared pan and spread into an even layer. Sprinkle with the pumpkin seeds, then gently press them into the batter to ensure they stick. 

Bake until a toothpick comes out mostly clean with a few moist crumbs attached, 65 to 75 minutes. Let cool 10 minutes in the pan, then transfer to a cooling rack and let cool completely. 

Baked Pumpkin Steel Cut Oatmeal

unsalted butter, divided

steel cut oats

pumpkin

milk

vanilla

Heat the oven to 375°F. In a 3-quart (or larger) saucepan or Dutch oven, heat 1 tablespoon of the butter over medium-high heat. (Your burner shouldn&#x27;t be on at full blast, but the butter should melt quickly.) When the butter foams up, stir in the oats and fry them, stirring frequently, for about 3 minutes or until they smell toasted.

Push the oats up against the side of the pan, and drop the second tablespoon of butter in the now clear center of the pan. Dump in the pumpkin puree. Fry it in the butter, only stirring after about a minute. Stir in the sugar and spices and continue frying the puree for another 3 to 4 minutes, or until the color darkens slightly and the raw smell disappears. It&#x27;s OK if a few dark brown spots appear as the puree sticks to the pan.

Pour in the milk and whisk everything to combine. Whisk in the water, vanilla and salt. Put a lid on the pan and put it in the oven. Bake for 35 minutes. Take the pan out of the oven, and carefully lift the lid (be cautious as steam will billow out). Stir the oatmeal. It will look quite loose still, but the oats should be al dente and tender. The oatmeal will thicken rapidly as it cools.

Eat immediately with a drizzle of cream or milk and maple syrup, or let cool and then refrigerate. Heat up bowls in the microwave or on the stovetop.

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