Vegan Glazed Eggplant Recipe – Nasu Dengaku Recipe – How To Make Vegan Glazed Eggplant

Prep: 5 mins – Cook: 10 mins – Total: 15 mins

INGREDIENTS

• 2 small eggplant
• 2 tablespoons vegetable oil or other neutral oil
• 1/4 cup miso paste (I use awase miso which is a mix of both red and white miso paste)
• 2 tablespoons mirin
• 1 tablespoon granulated sugar
• 1 tablespoon sake
• sesame seeds

INSTRUCTIONS

1. Slice eggplant in half and using a knife, score the inside in small squares.
2. In a pan over high heat, add oil and put the eggplant skin facing down.
3. Cook for a few minute until skin is brown. Turn the eggplant over and cover with a lid. Cook until eggplant is cooked through (about 3 to 4 minutes).
4. Meanwhile, in a bowl, mix miso, mirin, sugar and sake.
5. Cover a cooking tray with foil and place the eggplant on top. Brush miso dengaku mix on top of each eggplant until all the surface is coated.
6. Put in the oven and broil for 4 minutes. The miso mix should be bubbling when you take it out of the oven.
7. Sprinkle sesame seeds on top and serve hot.

This delicious recipe and photos were created by PickledPlum.com, we simply shared it. Please check them out for more great ideas!

Bruschetta Recipe – How To Make Bruschetta – Simple Bruschetta Recipe

Prep: 10 mins – Cook: 5 mins – Total: 25 mins

INGREDIENTS  

• 1 16 oz. can Italian diced tomatoes, drained
• 3 Roma tomatoes, chopped
• 2.5 tbsp minced garlic
• 4 tbsp olive oil
• 3/4 cup basil chopped
• shaved Parmesan, optional

Bread Slices

• 1 baguette
• 1/4 cup butter, softened
• 1/4 cup grated Parmesan cheese
• 2 tsp Italian seasoning

INSTRUCTIONS

1. Make bruschetta by putting Italian diced tomatoes, chopped Roma tomatoes, minced garlic, olive oil and basil in a medium bow. Mix slowly to combine.
2. Refrigerate bruschetta mix until ready to serve.
3. Make bread slices, by slicing baguette and adding butter and Parmesan cheese to each slice.
4. Broil on HIGH for 2-5 minutes or until toasted or toast on skillet on LOW-MEDIUM heat.
5. Scoop bruschetta onto slices right before serving.

This delicious recipe and photos were created by Lilluna.com, we simply shared it. Please check them out for more great ideas!

Dill Dip Recipe – Vegetable Dill Dip Recipe – How To Make Vegetable Dip

Dill Vegetable Dip Recipe

Prep: 10 mins – Total: 10 mins

INGREDIENTS  

• 1 cup Best Foods Mayonnaise
• 1 cup sour cream
• 1 tbsp dried parsley
• 1 1/2 tbsp dried dill weed
• 1/2 tbsp onion powder
• 1/2 tsp salt
• 2 tsp Worcestershire Sauce
• 2 tsp lemon juice
• a few sprinkles pepper

INSTRUCTIONS 

1. Mix all ingredients and refrigerate.
2. Serve with platter of vegetables.

This delicious recipe and photos were created by lilluna.com, we simply shared it. Please check them out for more great ideas!

Asparagus Roll Up Recipe – Asparagus Appetizer Recipe – How To Make Asparagus Roll Ups

Prep: 10 mins – Cook: 10 mins – Total: 20 mins

INGREDIENTS  

• 1 sheet puff pastry
• all-purpose flour for dusting
• 10 pieces asparagus ends trimmed (more if desired)
• 5 oz cream cheese
• 1 egg beaten
• Parmesan Cheese

INSTRUCTIONS 

1. Preheat oven to 350 degrees.
2. Roll the puff pastry sheet out and layer generously with cream cheese.
3. Cut pastry into 10″ strips.
4. Wrap one strip around one spear of asparagus (or a bundle of asparagus if you want it to be more filling).
5. Brush with beaten egg and sprinkle with parmesan cheese.
6. Set in oven for 12-16 minutes.

This delicious recipe and photos were created by lilluna.com, we simply shared it. Please check them out for more great ideas!

Cream Cheese Pasta Recipe – Fast Cream Cheese Pasta Recipe – Easy Pasta Recipe

Total Time: 10 mins

Ingredients

• 1/2 lb (225 grams) pasta (spaghetti, penne, fusilli…)
• 3/4 cup (160 grams) cream cheese
• 1/4 cup (30 grams) grated parmesan, plus more to serve
• 1 Tbsp olive oil, plus more to serve
• 1-2 garlic cloves, minced or pressed
• 1/2 cup (120 ml) cooking water, plus more if needed
• salt and pepper, to taste
• 1/4-1/2 tsp chili flakes, or according to taste (optional)

Instructions

1. In a large pot of boiling salted water, cook pasta according to package directions until al dente.
2. Right before draining, reserve a cup of starchy pasta water.
3. Meanwhile, in a large skillet warm 1 Tbsp of olive oil and gently fry the garlic (plus a good pinch of chili flakes if you like) for 2-3 minutes. Use a low flame, do not let the garlic burn.
4. Then stir the cream cheese and about 1/2 cup of starchy pasta water. Stir to combine oil, cream cheese, water and create a nice and creamy emulsion. Add parmesan cheese and stir well. Your pasta sauce is ready.
5. Drain and add your pasta to the skillet. Stir well to evenly coat the pasta in the sauce, add more cooking water as needed for a smooth and creamy consistency.
6. Serve immediately with a drizzle of good olive oil or extra virgin olive oil, freshly grated parmesan, and freshly ground black pepper (if you don’t use chili flakes). Enjoy!

This delicious recipe and photos were created by TheCleverMeal.com, we simply shared it. Please check them out for more great ideas!

Overnight Vegan Oats

Ingredients

• porridge oats 125g
• apple juice 300ml, plus a splash (optional)
• maple syrup 1 tbsp, plus extra to serve
• flame raisins or golden sultanas 3 tbsp
• apples 2, grated
• dairy-free coconut yogurt 100g

Directions

1. Mix together the oats, apple juice, maple syrup and raisins. Leave to soak overnight or for at least 1-2 hours.
2. To finish, stir through the grated apple and another splash of apple juice if you want it a bit looser. Divide between bowls and top with a dollop of yogurt and a drizzle of maple syrup.

This delicious recipe and photos were created by OliveMagazine.com, we simply shared it. Check them out for more great ideas!

Carrot Soup with Chermoula

Prep: 15 mins – Cook: 30 mins – Total 45 mins

Ingredients

• 2 tablspoon olive oil ( or butter)
• 1 lbs scrubbed carrots- cut into 1/2 inch disks
• ½ a large onion- diced ( 1 cup)
• 4 garlic cloves-smashed
• 1 1/2 tsp cumin seeds
• 4 cups chicken or veggie stock
• 2 bay leaves
• 1 tsp kosher salt
• 1/4 tsp white pepper
• 2 teaspoons honey or maple syrup
• ¼ cup yogurt or sour cream ( or vegan yogurt or sour cream)

Chermoula:

• 1 teaspoon cumin seeds, toasted
• 1 teaspoon coriander seeds, toasted
• 1 cup cilantro
• 1/2 cup Italian parsley ( or sub more cilantro)
• 1 teaspoon fresh ginger
• 1 teaspoon fresh thyme (optional)
• 2 garlic cloves
• ½ cup olive oil
• Zest from 1/2 lemon ( about 1 tsp)
• 1 tablespoon lemon juice
• 1/4 teaspoon chili flakes -or more for spicier
• 1/4 teaspoon salt

Instructions

1. In a heavy bottom pot, saute onion, cumin seeds and smashed garlic in oil, on medium high heat until golden and tender, about 5-6 minutes, stirring often.
2. Add carrots, chicken stock, salt, white pepper, bay leaves and bring to a vigorous simmer. Cover and simmer on med low heat for 20 minutes or until carrots are easily pierced with the tip of a knife. Let cool slightly.
3. Make the Chermoula: Toast the spices in dry skillet over medium until fragrant and golden. Place all ingredients in a food processor and pulse until combined into a paste, but not too smooth. Set aside in a bowl.
4. Blend the soup using an immersion blender or in small batches in a blender until silky smooth.
5. Place back in the pot and stir in sour cream and maple syrup. Adjust salt and spice level. (Keeping in mind Chermoula will add a LOT of flavor.) Keep warm on low heat until serving.
6. Divide among bowls, and add a spoonful of chermoula, swirling it in a circle. Add more yogurt or sour cream if you like.

This delicious recipe and photos were created by FeastingAtHome.com, we simply shared it. Check them out for more great ideas!

Vegetable Soup, Farmers Market Style Recipe

Prep: 15 mins – Cook: 20 mins – Total: 35 mins

Ingredients

1. 1–2 tablespoons olive oil
2. 1 medium onion diced ( or a large leek)
3. 2 cups diced carrot (2 medium carrots)
4. 2 cups diced celery (2 stalks)
5. 1 cup diced fennel bulb (optional)
6. 4 cloves garlic rough chopped
7. 1 tablespoon fresh thyme ( or oregano or tarragon- or sub 1 1/2 teaspoons dried thyme, or dry Italian seasoning or Herbs de Provence )
8. 2 tablespoons white wine, vermouth, sherry cooking wine – all optional (feel free to leave out)
9. 2 cups diced zucchini or yellow summer squash
10. 2 cups chopped green beans
11. 1 ear corn, kernels cut off
12. 4 cups veggie stock or broth, chicken or beef stock, or bone broth
13. 2 cups water
14. 2 bay leaves
15. 1 teaspoon kosher salt

Garnish:

• 1/4 cup fresh Italian parsley ( or basil ribbons)
• 1/2 teaspoon of lemon or vinegar ( at the end)
• pepper, cayenne, or chili flakes to taste
• a drizzle of olive oil, gremolata or grated pecorino cheese

Other soup additions: diced tomato, diced bell peppers, diced potatoes, diced cabbage, diced kale, cooked beans ( like chickpeas, white beans, etc) or cooked grain. If going the tomato route feel free to add a tablespoon of tomato paste for extra “tomatoey” richness.

Instructions

1. In a large pot or dutch oven, heat oil over medium heat. Add onion and saute until deeply golden and fragrant, 5 minutes.
2. Add carrots, celery, fennel, garlic and thyme. Saute 7-8 minutes, stirring often. At this point you could splash with white wine, dry vermouth, sherry wine ( all totally optional) just a couple tablespoons and cook it off.
3. Add zucchini and green beans ( and optional tomatoes, cabbage, potatoes, or bell pepper) stock, water, bay leaves and salt. ( You will add the corn later).
4. Bring to a simmer, cover and simmer until carrots are just tender about 10-12 minutes. Add corn. Cook 3-4 more minutes, then stir in the fresh parsley.
5. Taste. Often (especially if leaving the tomatoes out) I’ll add a tiny splash of acid- like lemon juice or apple cider vinegar, be very conservative, 1/2 teaspoon, and add more to taste. Season with pepper and a pinch of cayenne or chili flakes.
6. If broth tastes bland, it probably needs salt and acid 😉
7. Serve with a drizzle of good olive oil, crusty bread, or shaved parmesan or pecorino. Or try it with gremolata ( Italian herb sauce) – a delicious way to finish the soup!

This delicious recipe and photos were created by FeastingAtHome.com, we simply shared it. Check them out for more great ideas!

Toasted Hazelnut & Parsnip Soup Recipe

Prep: 15 mins – Cook: 20 mins – Total: 35 mins

Ingredients

• 3 tablespoons oil or butter
• one onion, diced ( see instructions in notes, if roasting)
• 6 garlic cloves, rough chopped
• 1 tablespoon thyme (or 1 tsp dried thyme)
• 1/4 th of an apple, sliced
• 1 lbs parsnips, washed and sliced to 1/2 inch thick disks
• 4 cups stock- veggie or chicken
• salt to taste
• 1/4 teaspoon cardamom
• 1/8 teaspoon white pepper
• 1/2 cup heavy cream, half and half or vegan cream (all optional- see notes)

Garnish: toasted hazelnuts ( or walnuts), crushed. A drizzle of hazelnut oil (optional). Thyme sprigs.

Instructions

Stovetop version:  ( see notes for roasted version) 

1. Heat oil in a large heavy-bottomed pot or dutch oven over medium heat. Add onions and saute until fragrant and golden, 6-7 minutes. Add garlic, thyme and apples. Saute 2-3 more minutes until frgrant.
2. Add parsnips and stock and salt. Give a stir and bring to a boil. Lower heat, cover and simmer until parsnips are cooked through, about 12-14 minutes.
3. Turn heat off and puree either using an immersion blender or regular blender ( blend in batches) until smooth. Place back in the pot over low heat.
4. Whisk in the cardamom and white pepper, add the cream. Taste and adjust the saltand spices to your liking.
5. Serve in bowls with crushed toasted haselnuts. A little drizzle of hazelnut oil is nice if you have it too. Top with a thyme sprig. Enjoy!

This delicious recipe and photos were created by FeastingAtHome.com, we simply shared it. Check them out for more great ideas!

Roasted Squash With Goat Cheese & Cranberries Recipe

Total: 60 mins

Ingredients

• 1 butternut squash, sliced crosswise into 6 rounds
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper
• 2 c. fresh cranberries
• 1/2 c. pure maple syrup
• 2 tbsp. fresh orange juice
• 2 tsp. chopped fresh rosemary
• 1 (4-ounce) log goat cheese, at room temperature
• 1/4 c. heavy cream
• 1/3 c. roasted and salted pepitas

Directions

1. Preheat oven to 425°F. Toss together squash and oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until golden brown and tender, 25 to 30 minutes.
2. Combine cranberries, maple syrup, orange juice, and rosemary in a medium saucepan. Simmer over medium heat until cranberries begin to pop, 10 to 12 minutes.
3. Stir together goat cheese and heavy cream in a bowl until smooth. Season with salt and pepper.
4. Serve squash topped with cheese mixture, cranberries, and pepitas.

This delicious recipe and photos were created by CountryLiving.com, we simply shared it. Check them out for more great ideas!