Vegan Crack Chilli Tofu Noodle Bowl | #Veggierecipes #Veganrecipeseasy #Vegetariandishes #Vegetarianrecipeshealthy #Veganmealprep #Buddhabowl #Cookingrecipes #Healthyrecipes #Veggierecipes #Tofurecipes #Dinnerrecipes #Vegetariandishes

Ingredients

• 12 oz rice noodles
• 16 oz extra firm tofu, cubed Before you prep it, swaddle the tofu in paper towels and place in a colander with a heavy weight on it for a few minutes before cooking to remove excess liquid. If you're short on time, place the block of tofu in a microwave-safe dish and zap for four minutes, flipping over once. Drain out the water that collects in the dish when you flip the tofu.
• 1 tbsp vegetable oil
• 1 tsp coriander seed powder
• 1/2 tsp ground black pepper
• 2 tbsp rice vinegar
• 2 tbsp maple syrup
• 2 tbsp tamari or soy sauce
• 2 tbsp sesame seeds
• 1/2 tsp ginger powder
• 1/2 tsp garlic powder
• 2 tsp (or more) sriracha
• 2 tsp cornstarch mixed with 1/2 cup water
• Salt to taste
• 2 cups chopped vegetables to serve, like spring onions or scallions, bell peppers, cucumbers, zucchini, leafy greens, or carrots.

Instructions

1. Place a large pot of water on the stove for the noodles and cook them according to package directions. Drain the noodles and wash them under cold, running water.
2. While the noodles are cooking, heat the oil in a skillet and brown the tofu cubes on all sides over high heat.
3. Mix all the remaining ingredients except the cornstarch in a bowl and whisk together to mix.
4. Lower the heat and add the sauce to the tofu. Cook over low heat, stirring, until the liquid has evaporated. Continue cooking for a couple more minutes, stirring the tofu frequently.
5. Add the cornstarch mixed in water and scrape up any bits at the bottom of the skillet. Turn off the heat when most of the liquid is gone.
6. To serve the bowls, place the chilli tofu on a bed of rice noodles and add some veggies.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Vegan Crack Chilli Tofu Noodle Bowl

Vegan Crack Chilli Tofu Noodle Bowl | #Veggierecipes #Veganrecipeseasy #Vegetariandishes #Vegetarianrecipeshealthy #Veganmealprep #Buddhabow...

Your Kitchen Transformed - Vegan Crack Chilli Tofu Noodle Bowl

0

BAKED ZUCCHINI FRIES | #Ketocheeseburgercasserole #Ketocasserolerecipes #Lowcarbdinner #Ketorecipeseasy #Healthycasserolerecipes #Easyketomeals #Zuchiniboats #Chickenzucchinirecipes #Bakedzucchinifries #Chickenbreast #Zucchiniboatrecipes #Parmesanzucchinifries

Ingredients

• Zucchini Fries
• 2 medium zucchini
• 1 egg
• 1 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp Italian spice
• Lemon Parsley Aioli (optional)
• 1/2 cup mayonnaise
• 1 lemon, juiced
• 1 garlic clove, minced
• 1 tbsp, finely chopped parsley
• salt and pepper

Instructions

1. Preheat the oven to 425 degrees Fahrenheit and line two baking trays with parchment paper.
2. Slice the zucchini in half, then half again, then into quarters. You should have 16 slices per zucchini.
3. Crack the egg in a small bowl or container and lightly beat it.
4. Add the parmesan and spices to a separate bowl or container and stir to combine.
5. Dip a slice of zucchini in the egg wash and transfer to the parmesan. Use your other hand to coat the zucchini in the cheese and transfer to the baking tray. Repeat this process until all zucchini are coated.
6. Bake for 25-30 minutes, flipping halfway through on the cut side. Serve immediately.
7. To make the optional lemon parsley aioli, add all ingredients to a small bowl and stir together.

recipe adapted >>>>>  here

Rated 4.4/5 based on 120 customer reviews

Your Kitchen Transformed - BAKED ZUCCHINI FRIES

BAKED ZUCCHINI FRIES | #Ketocheeseburgercasserole #Ketocasserolerecipes #Lowcarbdinner #Ketorecipeseasy #Healthycasserolerecipes #Easyketome...

Your Kitchen Transformed - BAKED ZUCCHINI FRIES

0

CREAMY CUCUMBER SALAD | #Broccoliandcauliflowersalad #Easycucumbersalad #Delicioussalads #Cucumberrecipeseasy #Cucumbersnackideas #Ketocucumberrecipes #Creamycucumbersaladwithgreekyogurt #Cucumbersaladvinegar #Crunchypeasalad #Creamedcucumbers #Bestcucumbersalad #Creamycucumbersaladwithmayonnaise

Ingredients

• 2 long English cucumbers
• Optional: 1/3 cup sliced white onion
• Dressing
• 1/2 cup sour cream or plain greek yogurt
• 3 tablespoons mayonnaise
• 1/4 cup fresh dill chopped
• 3 tablespoons white vinegar
• 1/2 teaspoon white sugar
• salt to taste

Instructions

1. Peel the cucumbers and cut in half lengthwise. Scrape out the seeds if desired and slice into 1/4″ slices.
2. Combine all dressing ingredients and toss with cucumbers.
3. Refrigerate 1 hour before serving.

Recipe adapted >>>>>  here

Your Kitchen Transformed - CREAMY CUCUMBER SALAD

CREAMY CUCUMBER SALAD | #Broccoliandcauliflowersalad #Easycucumbersalad #Delicioussalads #Cucumberrecipeseasy #Cucumbersnackideas #Ketocucum...

Your Kitchen Transformed - CREAMY CUCUMBER SALAD

0

BAKED ZITI WITH RICOTTA RECIPE | #Easydinnerrecipesforfamilywithkids #Freezermealsfornewmoms #Healthyfreezermeals #Beefstewfreezermeal #Healthydinnerrecipesforfamily #Crockpotrecipes #Chickentetrazzinirecipes #Creamofchickensouprecipes #Creamofmushroomsouprecipes #Recipeswithsteak #Linguinerecipeschicken #Casseroleswithchicken

Ingredients

• 230 g (8 oz) ziti or penne or similar pasta
• 1-2 Tbsp olive oil
• 1 Tbsp butter
• 1 medium onion, chopped
• 2 cloves garlic
• 3 cups crushed tomatoes with juice
• 1/2 tsp Italian seasoning (oregano, basil and thyme)
• 1-2 tsp sugar
• 1 Tbsp red wine, optional
• 2 cups water
• salt, black pepper
• 1 cup (230 g) ricotta cheese
• 1/2 cup (60 g) mozzarella, cut into small cubes
• 1/4 cup Parmesan cheese grated
• 1 small egg

Instructions

1. OPTIONAL STEP: Soak ziti pasta in salty water while you're preparing the sauce (to shorten cooking time).
2. Saute onion in olive oil and butter until soft. Add garlic, tomatoes, wine, sugar and seasonings and cook for about 5-10 minutes.
3. Drain pasta, add it together with 2 cups water to tomato sauce in the pot. Bring to boil, cover and cook on low boil, stirring from time to time, until pasta is tender, about 10-15 minutes.
4. Combine ricotta, mozzarella, Parmesan cheese and egg. Season with salt. Stir half of the mixture into pasta and dollop remaining on top.
5. Transfer the pan to the 500 F (260 C) preheated oven. Bake One Pot Baked Ziti with Ricotta until cheese has melted and starts browning, about 5 minutes.

recipe adapted  >>>>>  here

Your Kitchen Transformed - BAKED ZITI WITH RICOTTA RECIPE

BAKED ZITI WITH RICOTTA RECIPE | #Easydinnerrecipesforfamilywithkids #Freezermealsfornewmoms #Healthyfreezermeals #Beefstewfreezermeal #Heal...

Your Kitchen Transformed - BAKED ZITI WITH RICOTTA RECIPE

0

Individual PEanut Butter No-Bake Cheesecakes | #Sleepoverideasforkids #Slumberpartyideasforgirlssleepover #Sleepoverpartyideasforgirls #Sleepoverpartyfavors #Pajamapartykids #Girlssleepoveractivities #Masonjardessertsnobake #Masonjarmeals #Cheesecakerecipes #Deliciousdesserts #Cookingrecipes #Minidesserts

Ingredients

• 8 4 oz mason jars
• 1 cup of peanut butter
• 16 Oz of cream cheese
• 1 tub of cool whip
• 10 Oreo's crumbled
• chocolate syrup for garnish
• mini Reese's for garnish

Instructions

1. In a large bowl mix cream cheese and peanut butter until well combined.
2. Fold in cool whip.
3. Cover bottom of mason jar with crumbled Oreo's.
4. Fill jar with the peanut butter mix.
5. Top with chocolate syrup and garnish with mini Reese's.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Individual PEanut Butter No-Bake Cheesecakes

Individual PEanut Butter No-Bake Cheesecakes | #Sleepoverideasforkids #Slumberpartyideasforgirlssleepover #Sleepoverpartyideasforgirls #Slee...

Your Kitchen Transformed - Individual PEanut Butter No-Bake Cheesecakes

0

Crunchy Eggplant Fritters with Mushrooms and Herbs | #Ratatouillerecipe #Eggplantricottacasserole #Eggplantrollatinieasy #Eggplantrecipeshealthy #Eggplantcroquettes #Eggplantrollatinirecipe #Japaneseeggplantrecipe #Cookingrecipes #Healthyrecipes #Besteggplantrecipe #Veggierecipes #Vegetablerecipes

Ingredients

• scooped out pulp from 3 medium eggplants, chopped
• 6 medium button mushrooms, chopped
• 3 garlic cloves, mashed
• 2 Tbsps sesame seeds
• ~4 Tbsps chickpea or rice flour
• 2 Tbsps psyllium husks (If you don't want them vegan, you can just add a large egg, beaten)
• 2 Tbsps dill, chopped
• 1 tsp thyme
• 1 tsp sumac powder
• ½ tsp cumin
• sea salt and pepper, to taste
• oil

Instructions

1. Thinly chop eggplant pulp, then chop mushrooms.
2. Heat 2 tsps of oil in a pan. Add chopped eggplant, mushrooms, mashed garlic, spices, and herbs.
3. Cover with a lid. Let it cook for 7 minutes.
4. Remove lid and occasionally stir. Let them cook for another 5 minutes, then remove from heat.
5. Move the cooked mixture to a bowl. Add chickpea or rice flour, sesame seeds and psyllium husks or ground flax seeds. Mix well and lightly mash them.
6. Heat some oil in a large, non-stick pan. Don't use too much oil, just enough to grease the bottom of the pan.
7. Add 1 Tbsp of eggplant fritters mixture in the pan, and lightly press it to give it a more flattened shape.
8. Cook on both sides, ~2-3 minutes on each side. Repeat this for all the fritters.
9. Place them on a plate covered with some paper towels.
10. Serve!

Recipe adapted >>>>>  here

Your Kitchen Transformed - Crunchy Eggplant Fritters with Mushrooms and Herbs

Crunchy Eggplant Fritters with Mushrooms and Herbs | #Ratatouillerecipe #Eggplantricottacasserole #Eggplantrollatinieasy #Eggplantrecipeshea...

Your Kitchen Transformed - Crunchy Eggplant Fritters with Mushrooms and Herbs

0

White Bean Chicken Chili | #Sugarfreebananamuffins #Bananabreadmuffinshealthy #Easyhealthybreakfast #Healthybananamuffinseasy #Shrimplinguinerecipe #Cleanbananamuffins #Whitebeanchickenchili #Whitechickenchilicrockpotrecipes #Salsaverdechicken #Salsaverdesoup #Chickenverdesoup #Salsaverdechickenchili

Ingredients

• 3 jalapeno peppers
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 1/2 cups yellow onion, 1/4-inch dice
• 1 tablespoon cumin
• 1 1/4 pound boneless skinless chicken breasts
• 1 cup roasted green chilies, canned, divided
• 2 1/2 cups white beans, (2-15 oz canned) drained
• 1 cup unsalted chicken stock, divided
• 1 1/2 cups corn, (15 ounces canned)
• 1 1/4 teaspoons kosher salt, more as needed
• 1/4 teaspoon black pepper

Instructions

1. Line a small baking sheet with foil.
2. Turn on broil setting on the oven.
3. Evenly space out the three jalapeños on the sheet tray.
4. Place sheet tray on the highest rack in the oven. Roast the jalapeños until the skins brown and blister, turning over as needed to get all the sides roasted, about 15 minutes.
5. Place the roasted chili’s in a small bowl and cover tightly with plastic wrap. Allow the chilies to come to room temperature; the trapped heat will make the skins easier to peel.
6. Once cooled, remove the skin and stems. If you like a very spicy chili, leave the seeds, for a more mild chili remove the seeds and discard. Set the jalapeños aside.
7. In a large microwave-safe bowl add olive oil, diced onions, minced garlic, and cumin. Stir to combine.
8. Microwave for 3 minutes, stir and cook another 2 minutes until onions are tender. Add to slow cooker.
9. Add chicken breasts, ½ cup of the roasted chilies, corn, 1 cup of the white beans, ½ cup chicken stock to the slow cooker.
10. In a blender, puree ½ cup roasted green chilies, roasted jalapeños, 1 cup beans, and ½ cup chicken stock until smooth, 45 seconds. Add to slower cooker.
11. Add salt and pepper to slow cooker.
12. Cover and cook on high for 3 hours, or low for 6 hours.
13. Remove chicken and shred or cut into cubes.
14. Add back to slow cooker and stir to combine. Taste chili and season with more salt and pepper as needed. Serve chili with toppings as desired.

RECIPE ADAPTED  >>>>>  here