Swedish Meatballs
https://ift.tt/37xBfCL These tasty Swedish Meatballs are always a hit with my family! They’re lighter than most recipes but still have all the flavor.
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Broccoli Cheese Soup |
White Bean and Kale Soup |
Best Vegan Chili |
Lemon Pesto Spaghetti Squash |
Cauliflower Soup |
Oven Roasted Potatoes |
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January 26, 2020 at 08:56AM
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If you’re interested in eating more plant-based recipes, cashew cream will be your new best friend. It’s easy to make, it requires just 6 ingredients, and it’s every bit as rich and creamy as sour or heavy cream. I love to add it to creamy vegan pasta sauces, top it onto baked potatoes, serve it over burrito bowls, and more!
My vegan cashew cream recipe uses basic ingredients. Raw cashews make it thick and creamy, water helps it blend, extra-virgin olive oil adds richness, and lemon juice, garlic, and salt give it a bright, tangy flavor. To make it, just add the ingredients to a blender, and puree until smooth. Scrape down the sides of the blender canister, as needed, to make sure everything is thoroughly combined. Then, enjoy!
Cashew Cream Tips
- Use raw, not roasted, cashews. Roasted cashews will give the cream a nutty, cashew-y flavor. Though I love cashews, that’s not what we’re going for here. By contrast, raw cashews yield a neutral creamy taste, which is delicious in all sorts of savory recipes.
- To soak or not to soak? That is the question, and the answer depends on your blender. If you have a high-speed blender, there’s no need to soak cashews. However, if you have a less powerful blender, I do recommend soaking cashews for at least 4 hours. Just place the cashews in a bowl, cover them with water, and set them aside. After they’ve soaked, drain and rinse the cashews and proceed with the recipe below. Otherwise, your cream will be grainy.
- Invest in a high-powered blender. If you’re someone who plans to make homemade basics like cashew cream frequently, getting a powerful blender is totally worth it. You’ll be able to create plant-based milks and sauces at a moment’s notice, and they’ll be creamier than they would be with another blender, regardless of whether or not you soak any nuts ahead of time. I use a Vitamix, but I’ve also heard good things about high-speed Blendtec and KitchenAid blenders.
Cashew Sour Cream Recipes
My cashew cream recipe varies depending on how I plan to use it. The basic recipe below uses a 2:1 ratio of cashews to water, which yields a texture similar to sour cream or Greek yogurt. I drizzle this thick cashew cream over bowls, salads, vegan pizza, and more. As you can see below, if I’m planning to use it as a sour cream substitute, I amp up the flavor with white wine vinegar, Dijon mustard, and onion powder. Try it in any of these recipes:
- Baked Potatoes
- Baked Green Chile Taquitos
- Stuffed Poblano Peppers
- Vegan Seven Layer Dip
- Burrito Bowls with Cauliflower Rice
Cashew Cream Variations
I also like to use cashew cream as a dairy-free replacement for heavy cream. Then, I use a lower cashew:water ratio, which makes a runnier cream sauce. It’s not as thick as the sour cream above, but it’s still richer and creamier than cashew milk. It’s a delicious addition to my Herb and Garlic Mushroom Pasta, Butternut Squash Stuffed Shells, and other pasta recipes.
Occasionally, I use my basic recipe to create a creamy sauce with an entirely different flavor profile. For example, I blend cashew cream with baked sweet potato and rosemary to make a luscious, aromatic sauce for my Twice Baked Sweet Potatoes with Broccoli.
Feel free to play with the base recipe below to make a sauce you love! Adjust the cashew:water ratio to reach your desired consistency. Then, try adding nutritional yeast to give it a cheesy flavor, lime juice instead of lemon, fresh herbs, spinach, or a pinch of your favorite spice.
More Favorite Sauces and Spreads
If you love this recipe, try making one of these delicious sauces or spreads next!
- Best Guacamole
- Homemade Caesar Dressing
- Easy Peanut Sauce
- Tahini Sauce
- Basil Pesto
- Creamy Chipotle Sauce
- Coconut Milk Whipped Cream
Other posts you may enjoy...
BEST Hummus |
Crispy Baked Falafel |
Hemp Seed & Kale Pesto |
How to Cook Lentils |
Easy Peanut Sauce |
Vegan Bacon |
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January 26, 2020 at 08:41AM
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Whenever I take a tray of vegan bacon out of the oven, Jack, my bacon-loving husband, appears instantly. “What’s this?” he asks. As soon as I say, “Vegan bacon,” he reaches for it right away. Now, Jack is no fool. I make vegan bacon three ways: with tempeh, with coconut, and with shiitake mushrooms. None of these ingredients transforms into an exact replica of real bacon, and they wouldn’t fool him for a second. However, seasoned the right way, they have all the traits that make bacon so irresistible: they’re smoky, salty, and slightly sweet with a perfect crispy texture.
You’ll find all three of my vegan bacon recipes below, along with my favorite ways to use them. Each one is easy to make and really darn good. Even the most devoted bacon fan (re: Jack) won’t be able to get enough of them!
Vegan Tempeh Bacon
First up: tempeh bacon! It has a delectable crispy, meaty texture and a tangy, smoky flavor. If I’m craving a side of bacon strips with pancakes or French toast, this type of vegan bacon is always my first pick. I also like to pile it onto a veggie club sandwich or crumble it up to make bacon bits to top onto salads and baked potatoes!
To make it, I season thin strips of steamed tempeh with a flavorful marinade. Tamari or soy sauce makes it salty and savory, rice vinegar adds tangy flavor, maple syrup sweetens it up, and olive oil adds richness. Then, for a final smoky touch, I add a pinch of smoked paprika (no need for liquid smoke here!). Let the strips marinate for 30 minutes. Then, spread them onto baking sheets and bake until they’re crisp and charred around the edges. To make bacon bits, let the strips cool slightly, then use your hands to crumble them into bits.
Coconut Vegan Bacon
Coconut bacon is quick and easy to make – just toss unsweetened coconut flakes with tamari, maple syrup, and smoked paprika, and pop them in the oven until they’re golden brown and slightly crispy (they’ll crisp up more as they cool). It’s totally delicious, but it’s also totally addictive. Don’t say I didn’t warn you when it disappears in a snap!
I like to sprinkle crispy coconut bacon over creamy soups like my potato soup and vegan corn chowder. It also adds a perfect savory crunch to these vegan stuffed potato skins!
Shiitake Mushroom Vegan Bacon
If you’re looking for an all-veggie bacon substitute, shiitake bacon is the one for you! The mushrooms themselves have a rich umami flavor, so just two ingredients turn them into delectable vegan bacon: tamari and extra-virgin olive oil.
Wipe the mushrooms clean with a damp paper towel (don’t wash them, or they won’t crisp up in the oven), and slice the caps into thin strips. Toss them with the tamari and olive oil and bake until they’re shriveled up and crispy, tossing halfway.
When the mushrooms come out of the oven, pile them onto a veggie BLT, stuff them into a breakfast burrito, or tuck them inside breakfast tacos!
What’s your favorite vegan bacon recipe? Let me know in the comments!
More Vegan Basics
If you love this recipe, try one of these plant-based basics next!
Other posts you may enjoy...
Fresh Spring Rolls |
Maki Sushi Recipe |
Best Guacamole |
How to Cook Tofu |
Easy Peanut Sauce |
Loaded Sweet Potato Avocado Toast |
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January 25, 2020 at 08:48PM
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Week 4 Healthy Meal Plan
Living a healthy lifestyle doesn't happen overnight. Making one simple dietary change at a time can translate to big changes over the long haul. Use this week's dinner ideas to set yourself (and your family) up for success!
This post is written in partnership with Milk. Love What’s Real.
This month we’re pleased to welcome Katie Morford and her meal plans as part of our January Reset Challenge! Katie is a San Francisco-based cookbook author and registered dietitian who writes the blog Mom’s Kitchen Handbook.
We’re heading into the final week of the Reset Challenge! Can you believe it? We’ve made some great meals, learned some new tips and even started food journaling!
This week, Katie hit it out of the park with a meal plan that’s doable and nourishing to help you feel inspired to cook at home. From Smoky Lentil Stew to Slow-Roasted Salmon, we look forward to cooking along with you this week!
This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.
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January 25, 2020 at 09:10AM
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If you think miso is just for brothy soups served in Japanese restaurants, think again! It’s an ingredient with huge potential in your kitchen, a veritable secret weapon for adding flavor to a variety of dishes that span far beyond Japan’s borders.
Take this salad for instance: Just one little tablespoon of miso makes an ordinary dressing pop with bright flavor.
WHAT IS MISO?
Miso is fermented soybean paste. The soybeans are inoculated with a type of mold. That might sound creepy until you consider that so many favorite foods are fermented, including yogurt, cheese, wine, and sourdough bread.
Over time, the soybeans transform into a salty, funky, flavorful paste that lasts indefinitely in the refrigerator. Miso is widely available and typically sold in plastic tubs in the refrigerated section of supermarkets.
WHY FERMENTED FOODS ARE GOOD FOR YOU
Interest in fermented foods has definitely been on the rise in recent years. That’s in part because research suggests that our gut bacteria may play an important role in overall health.
As such, there’s a lot of talk about “feeding the gut,” which means helping the good bacteria in the gut thrive. Fermented foods like yogurt, kefir, and miso are a source of good bacteria, which is why some nutrition experts advise eating fermented foods on a regular basis. Adding miso to dressing is an easy way to do that.
WHAT KIND OF MISO TO BUY
There are many different types of miso, but the most common are white (or mellow) miso and red (or dark) miso.
I use white miso for this dressing. White miso is fermented for a shorter period of time than red, so it’s milder in flavor and not as salty. White miso gives this dressing flavor and a little bit of body, so it coats the greens nicely. Because miso is naturally salty, no additional salt is needed in the dressing.
THE BEST WAY TO COOK THE CHICKEN
The recipe calls for boneless, skinless chicken breasts, the leanest cut of chicken available. With so little fat, chicken breasts can be dreadfully dry when overcooked. If done properly, they’re juicy and tender.
I recommend pounding the thicker end of the chicken with a mallet or the side of a rolling pin so that it’s about the same thickness along the length of the breast. Then, cook the chicken on the stove in a heavy skillet just until the center is no longer pink and the outside pleasingly browned.
If you’re short on time, you can pick up a rotisserie chicken to use for this salad instead.
WHAT VEGGIES TO PUT IN THE SALAD?
This salad lends itself to lots of different variations. The recipe calls for fennel, mandarin oranges, and avocado, but depending on your mood and what’s in season, endless combinations will work such as:
- Sliced apples, chopped pecans, and crumbled goat cheese
- Cherry tomatoes, cucumbers, and olives
- Halved grapes, toasted walnuts, and thinly sliced celery
- Thinly sliced radishes, carrots, and toasted pepitas
MAKE-AHEAD TIPS FOR CHOPPED CHICKEN SALAD
If you do a bit of work ahead of time, it will be a snap to pull this salad together come dinnertime. Here are a few steps to do in advance:
- Make the dressing. Take it out of the refrigerator about a half-hour before you’re ready to dress the salad and be sure to whisk it once it comes to room temperature. Tip: make a double batch and use the extras later in the week.
- Cook the chicken breasts. They can be added to the salad cold, room temperature, or gently warmed in the oven. Wait to slice until just before serving.
- Wash and dry the lettuce and stash in your produce drawer.
- Shave the fennel and store it in a covered container in the fridge.
MORE RECIPES THAT USE MISO
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January 25, 2020 at 09:10AM
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The Flat Belly Fix
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