Tomato-Poached Fish With Chile Oil & Herbs Alison Roman

  • ¼ cup olive oil, plus more for drizzling
  • 4 garlic cloves, thinly sliced
  • 1 small shallot, thinly sliced into rings
  • 1 teaspoon red-pepper flakes
  • 1 pound small, sweet tomatoes, halved
  •  Kosher salt and black pepper
  • 1 teaspoon fish sauce (optional)
  • 1 ¼ pounds fluke, halibut or cod, cut into 4 equal pieces
  • 1 cup cilantro, tender leaves and stems
  • ½ cup mint, tender leaves and stems
  •  Limes, halved, for serving
  •  Tortillas, toast or rice, for serving (optional)
  1. Heat olive oil in a large skillet (use one with a lid) over medium-high heat. Add garlic and shallots and cook, swirling the skillet constantly until they are starting to toast and turn light golden brown, 2 minutes or so. Add red-pepper flakes and swirl to toast for a few seconds. Remove from heat and transfer all but 1 tablespoon of the chile oil to a small bowl.
  2. Add tomatoes to the skillet and season with salt and pepper. Cook, tossing occasionally, until they burst and start to become saucy and jammy, 5 to 8 minutes. Add fish sauce (if using) and 1 1/2 cups water, swirling to release any of the bits stuck on the bottom of the skillet.
  3. Cook until the sauce is slightly thickened but still nice and brothy, 3 to 5 minutes. Season with salt and pepper.
  4. Season the fish with salt and pepper and gently lay the pieces in the brothy tomatoes. Cover the skillet and cook until the fish is opaque and just cooked through, 4 to 6 minutes (slightly longer for a thicker piece of fish, like halibut).
  5. To serve, transfer fish and brothy tomatoes to a large shallow bowl (or divide among four bowls). Drizzle with reserved bowl of chile oil, more olive oil and the crispy shallots and garlic. Top with cilantro and mint, and serve with limes for squeezing over the top. Serve with tortillas, toast or rice, if you like.

minute chocolate mug cake from food wishes

  • 1 large egg
  • 1/4 cup white sugar
  • 1 pinch salt
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons butter, melted
  • 1 tablespoon vegetable oil
  • 1/8 teaspoon vanilla extract
  • 1 tablespoon unsweetened shredded coconut
  • 2 tablespoons toasted sliced almonds
  • 1 1/2 tablespoons miniature semisweet chocolate chips
  • 3 tablespoons milk
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon confectioners’ sugar
  • 1/4 teaspoon unsweetened cocoa powder, or as needed
  • Add all ingredients to list
  1. Whisk egg, sugar, salt, 2 tablespoons cocoa powder, butter, vegetable oil, and vanilla extract together in a bowl until smooth. Stir coconut, almonds, and chocolate chips into the mixture; whisk in milk.
  2. Place flour into a small bowl or measuring cup and stir baking powder into flour with a mini whisk or fork. Pour flour mixture over batter and whisk just until you can’t see visible flour.
  3. Divide batter evenly between 2 coffee cups. Gently tap the cups on a work surface to eliminate air bubbles.
  4. Place cups into microwave oven, one at a time. Microwave each cup on High for 45 seconds. Nothing will happen in the first 30 seconds; in the last 10 to 15 seconds, batter will begin to rise in the cup. Cooked cake will collapse after microwaving. Remove from oven and let cool 2 to 3 minutes.
  5. Lightly dust each serving with confectioners’ sugar and 1/8 teaspoon cocoa. Place each coffee cup onto a saucer and serve.
  • Cook’s Note:
  • To toast sliced almonds, place them into a dry skillet over medium heat and shake the skillet constantly until almonds are golden brown and fragrant, 1 to 2 minutes. Remove from skillet and let cool.

Spiced Chickpea Stew With Coconut & Turmeric, Alison Roman

  • ¼ cup olive oil, plus more for serving
  • 4 garlic cloves, chopped
  • 1 large yellow onion, chopped
  • 1 (2-inch) piece ginger, finely chopped
  •  Kosher salt and black pepper
  • 1 ½ teaspoons ground turmeric, plus more for serving
  • 1 teaspoon red-pepper flakes, plus more for serving
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 2 (15-ounce) cans full-fat coconut milk
  • 2 cups vegetable or chicken stock
  • 1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
  • 1 cup mint leaves, for serving
  •  Yogurt, for serving (optional)
  •  Toasted pita, lavash or other flatbread, for serving (optional)
  1. Heat oil in a large pot over medium heat. Add garlic, onion and ginger. Season with salt and pepper and cook, stirring occasionally until onion is translucent and starts to brown a little around the edges, 3 to 5 minutes.
  2. Add turmeric, red-pepper flakes and chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
  3. Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides (this will help thicken the stew). Add coconut milk and stock to the pot, and season with salt and pepper. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened and flavors have started to come together, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to taste as delicious as possible.) If after 30 to 35 minutes you want the stew a bit thicker, keep simmering until you’ve reached your desired consistency. Determining perfect stew thickness is a personal journey! 
  4. Add greens and stir, making sure they’re submerged in the liquid. Cook a few minutes so they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
  5. Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you’d like.

Cauliflower Broccoli Salad Recipe, terry

Easy and quick recipe for a cauliflower broccoli salad recipe with dried cranberries, cheddar cheese, red onion and a homemade dressing. 

3 c raw cauliflower small florets
3 c raw broccoli, small florets
1/2 medium red onion, finely chopped
1 cup mild cheddar, grated
1/4 cup sunflower seeds
1/3 cup dried cranberries
dressing:
1 c mayo
1/3 sugar
1/4 c white vinegar

cut broccoli and cauliflower into small florets finely chop onion
prepare dressing, combine may, sugar and vinegar
in a bowl add the broccoli, cauliflower, cheese, sunflower seeds, cranberries and red onion. Add dressing and combine well


fermented eggs, brad leone

12 hard boiled eggs
Make a brine:
3 c water
2 tbsp salt
1/2 tsp sugar
add: 3 garlic cloves
1/2 tsp hot pepper flakes or a hot pepper
2 sprigs dill
2 bay leaves
3 tbsp sauerkraut juice (optional)
7/8 tsp coriander berries mashed
1/2 tsp sumac
1/4 tsp turmeric

Let sit for 3 days prior to eating

Roasted Cauliflower Lentil Curry from pickup limes.com

1 head of cauliflower, broken into bite-sized pieces
1 Tbsp (15 ml) vegetable oil
1 tsp (5 g) garlic powder1 tsp (5 g) onion powder1/2 tsp paprika powder1/4 tsp salt1/4 tsp black pepper

Curry
1 Tbsp (15 ml) vegetable oil
1 yellow onion, diced
3 cloves garlic, crushed
1 Tbsp (15 g) curry powder
1/2 Tbsp (7.5 g) garam masala powder
1/2 Tbsp (7.5 g) turmeric powder
1 tsp (5 g) cumin powder
1 tsp (5 g) coriander powder
1 tsp (5 g) cinnamon powder
1 tsp (5 g) salt
1 can (400 g) diced tomatoes
10 cherry tomatoes, cut into halves or quarters
1 can (400 ml) coconut milk
1 can (250 g) cooked brown lentils
2 cups (60 g) fresh spinach

  1. Preheat the oven to 400 F/ 210 C. Toss the cauliflower with the oil and spices until coated. Spread evenly on a baking tray lined with baking paper or tinfoil. Roast for 40-50 minutes, until crispy and golden, stopping to mix once halfway.
  2. In a large pot on medium heat, cook the onions in the oil, until soft and slightly golden. Add splashes of water if needed to prevent burning or sticking in the pot. Once soft, add the garlic and all the spices, and stir until fragrant (about 1 minutes).
  3. Add the can of tomatoes and diced tomatoes, and stir to combine everything. Allow to simmer for 5 minutes.
  4. Finally, add the coconut milk, lentils, spinach, and roasted cauliflower, and mix until everything is combined and heated through, about 5 minutes. Serve with rice, and enjoy!

chia cashew chocolate pudding Molly Baz

  • 7 oz. Medjool dates (about 13), pitted
  • 3 cups cashew milk
  • ⅔ cup raw cashews
  • 3 Tbsp. cocoa powder
  • 1 tsp. vanilla extract
  • ½ tsp. kosher salt
  • 1/2 tsp. ground cinnamon
  • ½ cup chia seeds
  • 2 cups whole-milk or coconut yogurt
  • ¼ cup pure maple syrup, plus more for serving
  • Flaky sea salt
  • Ground cinnamon (for serving)
  • Blend dates, cashew milk, cashews, cocoa powder, vanilla, salt, and cinnamon in a blender on high speed until very smooth, about 1 minute. Transfer date milk to a quart-size jar or resealable container. Stir in chia seeds. Cover and chill at least 6 hours.
  • Do Ahead: Chia pudding can be made 5 days ahead. Keep chilled.

Maple Yogurt and Assembly

  • Stir yogurt and ¼ cup maple syrup in a medium bowl. Transfer to a quart-size jar or resealable container (or reserve yogurt container and use that!).
  • To serve, alternate layering a few spoonfuls of chia pudding and maple yogurt in a small ramekin or 8-oz. glass. Drizzle with maple syrup and sprinkle with sea salt. Dust with cinnamon.

vegan chocolate chip cookies

  • 2 cups plus 2 tablespoons (272 grams) all-purpose flour
  • 1 teaspoon (6 grams) baking powder
  • 1/2 teaspoons (6 grams) kosher salt
  • 1/2 cup (102 grams) extra-virgin olive oil with a nice, mild flavor (avoid ones with a strong peppery flavor)
  • 1/2 cup plus 2 tablespoons (180 grams) maple syrup
  • 1 teaspoon blackstrap molasses
  • 1 teaspoon vanilla extract
  • 1/4 cup (24 grams) coconut sugar
  • 3/4 cups (252 grams) dark chocolate chunks (note: use a vegan brand if you want to keep these fully vegan)
  • 1 tablespoon flaky salt
  • Heat the oven to 375F. Line two cookie sheets with parchment paper. 
    In a large bowl, whisk together all-purpose flour, baking powder, and kosher salt to combine and get rid of any flour lumps. 

    In a separate large bowl, whisk together olive oil, maple syrup, molasses, vanilla, and coconut sugar until fully combined and smooth—the mixture will look like slightly loose caramel. Add the dry ingredients and chocolate chunks, and use a wooden spoon or spatula to gently combine from the bottom and sides until there are no visible streaks of flour, but then stop. Over-mixing will make your cookies less tender. (Note: If you’d like to hydrate your flour as the original Ovenly recipe recommends, stick it in the fridge, covered, at this point for 12 to 24 hours. Or you can bake these right away.) 

    Grab a tablespoon or a scoop and divide the dough into heaping tablespoons, spaced out about 2-inches apart onto the baking sheets, with flat bottoms and domed tops; you should get between 24 and 26 portions. Sprinkle a little pinch of flaky salt over the top of each cookie.

    Bake for about 13 minutes, until they’ve spread slightly (but they won’t spread much) and there are slight striations starting to form around the edges—they won’t look fully done, don’t worry! Take them out of the oven and let cool a few minutes before attempting to move; they’ll firm up as they rest.

Pumpkin Energy Bites from pinchofyum.com

  • 2  cups oats
  • 1/2 cup canned pumpkin puree
  • 1/4 cup almond butter or peanut butter
  • 1/4 cup chia seeds
  • 1/4 cup pumpkin seeds
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon (optional, see notes)
  • 1/2 cup maple syrup or honey
  • generous pinch of salt
  • 1/2 cup dark chocolate chips
  1. Pulse all ingredients (except chocolate chips) in a food processor until well-mixed.
  2. Add chocolate chips and pulse a few more times until they are in small pieces.
  3. Scoop mixture and roll into balls. Freeze until solid and store in the freezer or refrigerator. 
  4. notes:

Cinnamon vs. Pumpkin Pie Spice: I actually prefer this with straight cinnamon because I’m not a huge fan of the nutmeg that is often found in pumpkin pie spice. Just do whatever your heart feels!

Almond Butter vs. Peanut Butter: Really I think any type of nut or seed butter would work here! It’s just about the flavor you want. I liked peanut butter the best and I didn’t feel like it was overly peanut buttery. 

Honey vs. Maple Syrup: Both work really well. Maple syrup is great if you want to keep it vegan. My favorite was 1/4 cup honey and 1/4 cup maple syrup – best of both worlds.  

spicy shrimp tacos with garlic cilantro lime slaw from pinchofyum.com



garlic cilantro lime sauce:

  • 1/4 cup oil
  • 1/4 cup water
  • 1/2 cup chopped green onions
  • 1/2 cup cilantro leaves
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • juice of 2 limes
  • 1/2 cup sour cream or full-fat Greek yogurt

shrimp taco spice mix:

  • 2 teaspoons each chili powder and cumin
  • 1/2 teaspoon each onion powder and garlic powder
  • 1/4 teaspoon cayenne pepper (more or less to taste)
  • 1 teaspoon coarse sea salt

stuff for the shrimp tacos:

  • 1 lb. shrimp, peeled and deveined, tails removed
  • 2–3 cups shredded green cabbage
  • 8 small tortillas (corn or flour)
  • avocadosCotija cheese, and lime wedges for serving

  1. Sauce: Pulse all the sauce ingredients in a food processor or blender until mostly smooth.
  2. Slaw: Toss some of the sauce (not all) with the cabbage. We’ll use the leftover sauce to top the tacos.
  3. Shrimp: Pat the shrimp dry with paper towels. Toss the shrimp in a small bowl with the spice mix to get it coated. Heat a drizzle of oil a large skillet over medium high heat. Add the shrimp to the hot pan and saute for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
  4. Assembly: For the prettiest and easiest-to-eat assembly, go in this order: smashed avocado, slaw, and shrimp. Finish with Cotjia cheese, lime wedges, and extra sauce.