The post This Caipirinha Makes for the Perfect Cocktail appeared first on Cooking 4 All.
]]>Ingredients:
- 2 ounces cachaça
- 1 medium lime
- 2 teaspoons granulated sugar
Instructions:
- Wash and dry the lime before cutting into 8 wedges.
- Pop the lime wedges into a rocks glass.
- Add the sugar and stir the drink thoroughly.
- Top up with cachaça and add ice before serving.
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]]>The post This Vegan Lasagna is Amazing appeared first on Cooking 4 All.
]]>Ingredients:
- 12 lasagna noodles
- 2 cups of marinara sauce
- 1 cup of vegan ricotta cheese
- 2 cups of fresh spinach, chopped
- 1 cup of mushrooms, sliced
- 1 zucchini, thinly sliced
- 1 red bell pepper, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 2 cups vegan mozzarella cheese, shredded
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- Cook the lasagna noodles according to the package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent. Add the mushrooms, zucchini, and bell pepper, cooking until tender. Stir in the spinach and cook until wilted. Season with salt, pepper, dried basil, and oregano.
- Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Layer 4 lasagna noodles over the sauce. Spread half of the vegan ricotta cheese over the noodles, followed by half of the vegetable mixture and 1/3 of the vegan mozzarella cheese. Repeat the layers, ending with a final layer of noodles topped with the remaining marinara sauce and mozzarella cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
- Let the lasagna cool for a few minutes before slicing. Serve hot and enjoy the amazing flavors of this vegan lasagna.
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]]>The post Check Out This Easy-to-Make Vegetarian Noodles Recipe appeared first on Cooking 4 All.
]]>Ingredients
- 2.3 oz egg noodles
- 5.3 oz tofu
- 8 medium-sized broccoli heads
- 10 medium-sized mushrooms
- 1 medium-sized white onion
- 1 tbsp soy sauce
- 1 tbsp teriyaki sauce
- 1-2 tsp salt
- 1/2 tbsp canola oil (preferably spray to better control amounts)
Instructions
Place the noodles in a pot with boiling water (no need to turn on the flame). On average, egg noodles take 5-10 minutes to soften to the desired consistency, but this varies by brand. If you want to speed up the process, you can cover the pot. You can also add about half a teaspoon of salt to the noodle water to give them a slight saltiness even before mixing them with the other ingredients.
Meanwhile, cut the broccoli heads into pieces that will allow them to soften relatively easily—depending on the original size of the broccoli heads (some may not need cutting at all). Here too, you can add a pinch of salt, so the broccoli doesn’t end up under-seasoned in the final noodle mix.
In a large pan, spray the canola oil until it is evenly coated, and simultaneously chop the onion (it will be the first to go in). Once the oil is hot enough, add the onion to the pan with a little salt, stir, and fry for about ten minutes. Meanwhile, slice the mushrooms and cut the tofu into small cubes (to make it easier to fry and absorb the flavors of the other ingredients). Check if the broccoli is already soft enough. If it is, transfer it to the pan with the onion, mushrooms, and tofu, and stir-fry for a few minutes to combine the flavors. Towards the end, add the now-cooked noodles, soy sauce, and teriyaki sauce, mix well, and stir-fry all the ingredients together for another 2-3 minutes.
And… that’s it! You have a hot, filling, healthy meal that usually totals around 550 calories but feels like much more. Enjoy!
The post Check Out This Easy-to-Make Vegetarian Noodles Recipe appeared first on Cooking 4 All.
]]>The post From Allure to Manure: Reuse Your Food Waste for Plant Maintenance appeared first on Cooking 4 All.
]]>Banana Peels
Banana peels are a potassium-packed treasure. Chop them up and bury them around the base of your plants or soak them in a mason jar full of water for a few days and use it to water them. Your plants will thank you with vibrant leaves.
Potato Peels
Before you toss those potato peels, consider using them to nourish your garden. Potato peels are rich in potassium and magnesium, making them ideal plant fertilizers. Dry them out and grind them into a powder, then sprinkle them around your plants as a natural fertilizer.
Eggshells
Eggshells are another great natural fertilizer. Rinse them, crush them, and scatter them around your plants. Eggshells provide a calcium boost to your plants that is sure to keep them growing.
Coffee Grounds
Give your morning pick-me-up a second life in the garden. Coffee grounds are a fantastic source of nitrogen. Mix them into your soil to enhance its texture and fertility. Your plants will wake up to life, just like you do after that first cup.
(@sweetmarias)The post From Allure to Manure: Reuse Your Food Waste for Plant Maintenance appeared first on Cooking 4 All.
]]>The post 3 Reasons Why Every Kitchen Needs an Immersion Blender appeared first on Cooking 4 All.
]]>Small Size
If you hate enormous kitchen tools that take up too much space, the immersion blender will be your cup of tea. It’s so small, light, and portable that you’ll never have to worry about finding enough room to store it because it can easily fit inside your kitchen drawer.
Quick and Easy
If you want to make quick and easy meals, an immersion blender can help you speed up to process. In addition to blending ingredients pretty quickly, this kitchen tool is incredibly easy to clean up and you won’t make a huge mess in the kitchen every time you use it.
Versatile Tool
Smoothies, creamy soups, whipped cream, cocktails, sauces: these are only some of the things you can make with the immersion blender. This kitchen tool is pretty affordable and it’s a great investment because it’s extremely versatile and you can use it to make all sorts of different things.
The post 3 Reasons Why Every Kitchen Needs an Immersion Blender appeared first on Cooking 4 All.
]]>The post Here’s a Recipe For Easy Cinnamon Butter appeared first on Cooking 4 All.
]]>Ingredients
- Softened butter
- Cinnamon (about 2 teaspoons per cup of butter, but it’s up to your own tastes)
- Pinch of salt (if butter is unsalted)
- About 3 tablespoons powdered sugar or honey
- A drop of vanilla extract, if you want
This recipe is so simple that it’s barely a recipe. Just get the butter to a soft enough consistency that it can be mixed, and mix in the cinnamon, vanilla, and salt. Then, add the sweetener little by little to reach your own desired sweetness. If you have an electric mixer, you can also use that to combine the ingredients more easily and more uniformly.
The best cinnamon to use is Saigon cinnamon, as it has a “spicier” and more intense flavor than regular cinnamon. (Don’t worry, it’s not actually spicy!) If you’d like a sweeter butter then use the more traditional sweet cinnamon. Store the cinnamon butter in an airtight container such as a small jar in the fridge.
The post Here’s a Recipe For Easy Cinnamon Butter appeared first on Cooking 4 All.
]]>The post 5 Types of Food That Surprisingly Don’t Belong In Your Freezer appeared first on Cooking 4 All.
]]>Boiled Eggs
Freezing boiled eggs isn’t necessarily a no-no, but you should make sure to get rid of their shells so they wouldn’t break inside the freezer and make a huge mess.
Hydrating Fruits and Veggies
Veggies and fruits with high water content can technically be frozen, but they’ll be so soggy afterward that it’s better to leave them outside your freezer.
Leafy Greens
If you love lettuce and other leafy greens for their crunchy and refreshing flavor, leave them out of the freezer. After you defrost them, they’ll be too mushy to actually taste good.
Soft Cheeses
Hard cheeses can benefit from the freezing process, but that’s not the case with soft varieties. They’ll be too watery after being defrosted, so avoid freezing them altogether.
Mayonnaise
If you expect your mayonnaise to taste good after being frozen, you’re up for a disappointment. You should avoid storing it inside the freezer because its ingredients will separate and curdle, changing the texture of your mayonnaise.
The post 5 Types of Food That Surprisingly Don’t Belong In Your Freezer appeared first on Cooking 4 All.
]]>The post Things to Make With Your Mortar and Pestle appeared first on Cooking 4 All.
]]>Pesto
If you want to make delicious Italian basil and pine nut sauce the authentic way, you’ll do it with a mortar and pestle, hand-crushing the garlic and basil to get their flavor out without any bitter aftertaste that you can get from the food processor.
Guacamole
Your other favorite green sauce is also totally make-able with a mortar and pestle, provided that it’s big enough, of course. In fact, the molcajete, used to make guacamole in Mexico, is basically just a large mortar.
Hummus
While you may have gotten used to hummus blended to a high level of smoothness, it can actually be made chunky too, and some even prefer it that way. If you want to give a more textured hummus a shot, you can easily whip it up with your mortar and pestle.
The post Things to Make With Your Mortar and Pestle appeared first on Cooking 4 All.
]]>The post Cherie Tu’s Vegan Pancakes are Insanely Delicious appeared first on Cooking 4 All.
]]>Fluffy Vanilla Yogurt Pancakes
If you want to start your pancake-making journey with one of Tu’s classic recipes, these fluffy pancakes made with vanilla almond yogurt are your best bet.
Blueberry Pancakes
Another timeless classic that you can find on Tu’s blog, blubbery pancakes are as refreshing as it gets, and you can use fresh berries both in your batter and as a topping.
Lemon Poppyseed Pancakes
Lemon juice and poppy seeds are one of the most popular food combos that Tu swears by, and she couldn’t resist making pancakes that include these two ingredients.
Double Choc Pancakes
If you have a soft spot for chocolate pancakes, this recipe will be your cup of tea. You can take your double choc pancakes to the next level by topping them with fresh berries, cherries, and mint.
Choc Buckwheat Pancakes
Made with buckwheat flour, these pancakes are also perfect for chocolate fans and strawberry topping makes them even more delicious.
The post Cherie Tu’s Vegan Pancakes are Insanely Delicious appeared first on Cooking 4 All.
]]>The post How to Make Beautiful Homemade Vanilla Ice Cream appeared first on Cooking 4 All.
]]>Ingredients and Equipment
To make delicious vanilla ice cream, you need two vanilla pods, four egg yolks, 100 grams of caster sugar, 200 milliliters of whole milk, 300 milliliters of double cream, and an ice cream maker. It’s a good idea to invest in an ice cream machine as it will produce tons of top-quality ice cream for you.
Gently Heat the Cream
The first thing you need to do is create the cream base for the ice cream. This begins the vanilla infusion and makes sure the ice cream is saturated with its soft taste.
Gently heat the milk and the cream in a saucepan with the vanilla pods. Heat the mixture until steaming but not boiling. Leave it for five minutes so that the vanilla infuses into the cream.
Thicken the Mixture
Next, whisk the sugar and egg yolks together until it has a foamy consistency. Remove the vanilla pods and slowly whisk the warm cream into the sugary yolk mixture. Return to saucepan and cook until it becomes thick and gloopy. Stir continuously.
Leave to Form
Pop the cream mixture into your ice cream maker and leave to churn. When you’re ready to serve it, scoop the fully formed ice cream out and enjoy!
The post How to Make Beautiful Homemade Vanilla Ice Cream appeared first on Cooking 4 All.
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