The post Check Out This Recipe for Delicious Rhubarb Salsa appeared first on Cooking 4 All.
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(@life_at_66)Ingredients (to make 1 medium jar):
- 1 large stick of rhubarb, chopped into regular pieces
- 1 teaspoon of salt
- 1 teaspoon of caster sugar
- 1 tablespoon of white wine vinegar
- 2 tablespoons of fresh coriander, finely chopped
- 1 teaspoon of cumin seeds
- 1/2 white onion, finely sliced
- 1 jalapeno chilli, chopped
Instructions:
- Mix the sliced rhubarb with the salt, sugar, and vinegar in a large bowl. Leave to steep for half an hour.
- Dry fry the cumin seeds, taking care that they don’t burn.
- Lightly crush the seeds in a pestle and mortar.
- Add the cumin seeds to the rhubarb, along with the coriander, onion, and jalapeño.
- Mix well and serve immediately, or store in the fridge in a sealed container.
The post Check Out This Recipe for Delicious Rhubarb Salsa appeared first on Cooking 4 All.
]]>The post Easiest Recipe for Making a Vegetarian Moussaka appeared first on Cooking 4 All.
]]>Ingredients:
- 2 large eggplants, sliced into 1/4-inch rounds
- 2 large zucchinis, sliced into 1/4-inch rounds
- 2 large potatoes, peeled and sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 tin of diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
- 4 tablespoons unsalted butter
- 1/4 cup of all-purpose flour
- 2 cups of milk
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
GRETA | Food blogger (@demancare)Instructions:
- Preheat your oven to 400°F (200°C). Grease a large baking sheet with olive oil or cooking spray. Arrange the sliced eggplants, zucchinis, and potatoes in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and black pepper to taste.
- Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and lightly golden brown. Remove from the oven and set aside. While the vegetables are roasting, prepare the tomato sauce. Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 5 minutes.
- Stir in the diced tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Simmer the sauce for 10-15 minutes, stirring occasionally, until it thickens slightly. Remove from heat and set aside. Next, prepare the béchamel sauce. In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, for 1-2 minutes to form a roux.
- Gradually whisk in the milk, a little at a time, until smooth and thickened. Stir in the ground nutmeg, salt, and black pepper to taste. Continue to cook the sauce, stirring constantly, until it thickens enough to coat the back of a spoon. Remove the béchamel sauce from the heat and set aside.
- To assemble the moussaka, spread a layer of roasted vegetables in the bottom of a large baking dish. Top with a layer of tomato sauce, followed by another layer of roasted vegetables. Continue layering until all the vegetables and sauce are used, finishing with a layer of tomato sauce on top.
- Pour the prepared béchamel sauce evenly over the top layer of tomato sauce, spreading it out with a spatula to cover the entire surface. Place the assembled moussaka in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and bubbly. Remove the moussaka from the oven and let it cool for a few minutes before serving.
- Garnish with fresh herbs, such as chopped parsley or basil, if desired. Serve warm, sliced into squares or portions, and enjoy the delicious medley of flavors and textures. Delight in the wholesome goodness of this vegetarian moussaka, savoring each bite as you experience the comforting flavors of the Mediterranean.
The post Easiest Recipe for Making a Vegetarian Moussaka appeared first on Cooking 4 All.
]]>The post The Easiest Way to Make Your Own Flavored Butter appeared first on Cooking 4 All.
]]>Ingredients:
- 1 cup of (2 sticks) unsalted butter, softened
- Desired flavorings (see suggestions below)
- Pinch of salt (optional, depending on your preference and the salt content of your butter)
(@plantbasedokc)Instructions:
- Start by allowing the unsalted butter to soften at room temperature until it reaches a spreadable consistency. This usually takes about 30-60 minutes, depending on the temperature of your kitchen.
- Once the butter is soft, transfer it to a mixing bowl.
- Decide on the flavorings you’d like to incorporate into your flavored butter. Here are some delicious ideas to get you started:
- Herb Butter: Chop fresh herbs such as parsley, basil, rosemary, thyme, or dill, and mix them into the softened butter.
- Garlic Butter: Finely mince fresh garlic cloves or use garlic powder to infuse the butter with a savory garlic flavor.
- Citrus Butter: Grate the zest of lemons, limes, or oranges into the softened butter for a bright and zesty citrus twist.
- Spiced Butter: Add ground spices such as paprika, cayenne pepper, curry powder, or chili flakes to the softened butter for a flavorful kick.
- Once you’ve chosen your flavorings, add them to the softened butter in the mixing bowl. Season with a pinch of salt if desired, depending on your taste preferences and the salt content of your butter.
- Use a spatula or fork to thoroughly mix the flavorings into the butter until well combined and evenly distributed.
- Once the flavored butter is mixed, transfer it to a clean piece of parchment paper or plastic wrap.
- Shape the butter into a log or roll using parchment paper or plastic wrap, twisting the ends to seal it securely.
The post The Easiest Way to Make Your Own Flavored Butter appeared first on Cooking 4 All.
]]>The post Have You Ever Made A Green Olive Tapenade Before? appeared first on Cooking 4 All.
]]>Ingredients:
- 1 cup of pitted green olives, drained
- 2 cloves of garlic, minced
- 2 tablespoons capers, drained
- 2 anchovy fillets (optional)
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon dried oregano
- Pinch of red pepper flakes (optional)
- Salt and pepper, to taste
Recetas 
Saludable 
(@juliaconsciente_mente)Instructions:
- In a food processor, combine the pitted green olives, minced garlic, capers, anchovy fillets (if using), and fresh lemon juice. Pulse the mixture several times until it is coarsely chopped and combined.
- With the food processor running, gradually drizzle in the extra virgin olive oil until the tapenade reaches your desired consistency. You may need to scrape down the sides of the food processor with a spatula as needed.
- Add the chopped fresh parsley, dried oregano, a pinch of red pepper flakes (if using), and a pinch of salt and pepper to the tapenade. Pulse a few more times to incorporate the seasonings.
- Taste the tapenade and adjust the seasoning, adding more salt, pepper, or lemon juice as needed. Transfer the tapenade to a serving bowl or jar, cover, and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Serve the tapenade as a spread on crusty bread or crackers, or use it as a flavorful topping for grilled meats, fish, or vegetables. Enjoy the tangy and aromatic goodness of homemade green olive tapenade, and savor the taste of the Mediterranean in every bite.
The post Have You Ever Made A Green Olive Tapenade Before? appeared first on Cooking 4 All.
]]>The post This Kale And Zucchini Risotto Is Amazing appeared first on Cooking 4 All.
]]>Ingredients:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 cup of Arborio rice
- 1/2 cup of dry white wine (optional)
- 4 cups of vegetable broth, kept warm
- 1 small zucchini, diced
- 2 cups of kale, stems removed and finely chopped
- 1/4 cup of grated Parmesan cheese
- Salt and pepper, to taste
- Fresh basil leaves, chopped, for garnish (optional)
(@lasy_nasy)Instructions:
- In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until softened for about 5 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.
- Add the Arborio rice to the skillet and cook, stirring constantly, for 1-2 minutes, until the rice is lightly toasted. If using, pour in the dry white wine and cook until it is absorbed by the rice, stirring occasionally.
- Begin adding the warm vegetable broth to the skillet, a ladleful at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked to al dente, about 20-25 minutes.
- Stir in the diced zucchini and chopped kale during the last 5 minutes of cooking, allowing them to cook until tender. Once the risotto is cooked to your desired consistency and the vegetables are tender, remove the skillet from heat.
- Stir in the grated Parmesan cheese until melted and well incorporated. Season with salt and pepper to taste. Serve the risotto hot, garnished with chopped fresh basil leaves if desired. Enjoy the amazing flavors and creamy texture of this delightful risotto, perfect for a satisfying meal any day of the week.
The post This Kale And Zucchini Risotto Is Amazing appeared first on Cooking 4 All.
]]>The post Mouthwatering Chrispy Chickpeas With Whipped Feta appeared first on Cooking 4 All.
]]>Ingredients:
Crispy Chickpeas:
- 2 cans (15 oz each) of chickpeas, drained, rinsed, and patted dry
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Spices of your choice
Whipped Feta:
- 1 cup feta cheese, crumbled
- 3 tablespoons Greek yogurt
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Lemon zest from 1 lemon
- Salt and pepper to taste
Instructions:
- Preheat your oven to 400°F.
- Toss the chickpeas with olive oil, salt, pepper, and any additional spices you like until evenly coated.
- Spread them out on a baking sheet lined with parchment paper. Roast for 25-30 minutes, shaking the pan halfway through, until they’re golden and crispy.
- While the chickpeas are roasting, blend the feta cheese, Greek yogurt, olive oil, garlic, and lemon zest in a food processor until smooth. Season with salt and pepper to taste.
- Transfer the whipped feta to a serving bowl and spoon the crispy chickpeas over the top or alongside for dipping. The contrast between the warm chickpeas and the cool, creamy feta makes for an irresistible combination.
The post Mouthwatering Chrispy Chickpeas With Whipped Feta appeared first on Cooking 4 All.
]]>The post Check Out These Awesome Buddha Bowl Ideas appeared first on Cooking 4 All.
]]>Quick Buddha Bowl Trivia
The Buddha Bowl is a vegetarian meal that has been increasingly gaining popularity over the past few years. It’s made up of small portions of different types of foods like vegetables, tofu, and whole grains. It’s served cold and it’s served in—you guessed it—a bowl. One of the lovely things about the Buddha Bowl, and what makes it so social-media-worthy, is its unique aesthetics: rather than mixing the different ingredients, you group them separately in the bowl, which gives the dish an artful look.
Top TikTok Buddha Bowl Ideas
Check out this nutritious Buddha Bowl including chickpeas, roasted brussels sprouts, kale, and cauliflower rice, seasoned with salt, cinnamon, and paprika (among other things).
@hhealthyweightloss This may have just been the best thing I’ve ever made #fyp #whatieatinaday #buddhabowl #lowcal #weightloss #lunchideas #healthyrecipes ♬ Juno – Choker
Here’s another great idea. This one is a Mexican Buddha Bowl with capsicum, corn, and black beans. In the vegetable department, it combines red onion, tomato, green chili pepper, coriander, and guacamole. Seasoned with a bunch of tasty spices, it makes a perfect lunch.
@tastingwithtom_ MEXI-BOWL my fav lunchtime meal @#LearnOnTikTok #TikTokPartner #mexican #mexibowl #buddhabowl ♬ Bongo Bong – Manu Chao
The post Check Out These Awesome Buddha Bowl Ideas appeared first on Cooking 4 All.
]]>The post This Black Bean Parmigiana is the Ideal Weekend Meal appeared first on Cooking 4 All.
]]>Ingredients (to serve 4):
- 3 eggplants
- 2 cans of black beans
- 2 cups of tomato passata
- 2 cloves of garlic
- 4 tablespoons of olive oil
- 1 teaspoon of cinnamon
- 1 cup of vegetable stock
- 1 tablespoon of tomato puree
- 1 1/2 cups of mozzarella
- 1/2 cup of Parmesan or vegetarian alternative
- 1 cup of breadcrumbs
Instructions:
- Slice the eggplants into rounds about 1/2 an inch thick. Brush each side of the eggplant rounds with olive oil, then place on a baking tray and bake in an oven heated to 380 degrees F for 30 minutes, turning the rounds halfway through.
- Finely slice the garlic cloves and fry in 2 tablespoons of olive oil for 1 – 2 minutes. Add the tomato puree and cinnamon, fry for a further 4 minutes.
- Add the passata to the pan, and then the vegetable stock. Simmer for 5 minutes.
- Drain the beans and add them to the sauce, simmer for 12 – 15 minutes until the beans are soft.
- Layer the tomato and bean sauce over the eggplant slices, then tear up the mozzarella and layer this over the sauce. Sprinkle over the grated Parmesan.
- Mix together the breadcrumbs with 1 tablespoon of olive oil, scatter this over the top of the parmigiana.
- Bake in an oven heated to 380 degrees F for 25 – 30 minutes.
- Serve with a fresh green salad.
(@g_eats_vegan)A feast of flavor, this vegetarian dish offers plenty of taste and healthy benefits from the beans and vegetables.
The post This Black Bean Parmigiana is the Ideal Weekend Meal appeared first on Cooking 4 All.
]]>The post Excellent Sources of Vegetarian Protein appeared first on Cooking 4 All.
]]>Eggs
This simple and versatile food product is one of the best sources of protein around. Whether you enjoy simple boiled eggs or like to use them in more complex recipes, they are an easy way to add protein to plenty of meals.
Greek Yogurt
This is a great way to add healthy protein and calcium to your breakfast or can be used to make tasty dips and sauces for lunches and dinners. Either way, you’ll be getting some great protein added to your meal.
Beans
This protein source is also great for vegans and is a great source of plenty of other vitamins and minerals. There are so many bean types to choose from and an endless range of dishes to make with them. Lentils and chickpeas are also great.
Cottage Cheese
This simple soft cheese is super high in protein and calcium so is great when added to various meals to add subtle flavor and creaminess.
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]]>The post This Quiche Filling is the Best appeared first on Cooking 4 All.
]]>Ingredients
- 3/4 cup of stilton (or other blue cheese)
- 2 leeks
- 2 tablespoons of butter
- 2 large eggs
- 1/2 cup of cream
- Small handful of fresh parsley
- 1/4 cup of walnuts, halved
- Salt and pepper
Instructions:
- Finely slice the leeks and fry them in the butter until they are completely soft (this can take between 15 – 25 minutes).
- Whisk the eggs into the cream and crumble in the stilton or blue cheese.
- Once the leeks have cooled, add these to the cream mix.
- Add the halved walnuts and salt and pepper to taste.
- Pour the filling into the pastry and bake in an oven heated to 370 degrees F for 35 minutes.
Full of flavor and great textures, this quiche filling is a sure fire crowd pleaser.
The post This Quiche Filling is the Best appeared first on Cooking 4 All.
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