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  Almond Flour Crackers

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  Up to 10 servings
  

  Almond Flour Crackers

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  Recipe adapted from:

  Karin Adoni Ben-David

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  $0.00 Cooking Fee

  Serving Size: 3 crackers

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
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  Dairy FreeDiabetes FriendlyGluten FreeKetoLower CarbPaleoRefined Sugar FreeSoy FreeVegetarianWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These homemade low carb and grain free crackers are made with almond flour, sesame and sunflower seeds, with a touch of rosemary.

  Almond Flour Crackers quantity

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  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Preheat oven to 350° F
  • In a large bowl, mix together all the dry ingredients.
  • In a separate bowl whisk the egg with avocado oil. Add to the dry ingredients, mixing well.
  • Place mixture on a baking sheet lined with parchment paper. Using a rolling pin, roll out mixture until thin and evenly spread.
  • Sprinkle flax seeds evenly over the dough, pressing lightly so seeds stick.
  • Cut vertically and horizontally into squares and place in the oven for 12 - 14 min. When cool enough to handle break apart along cut lines.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Dry ingredients:

  • 1 1/2 cup almond flour
  • 1/4 cup sesame seeds
  • 1/4 cup sunflower seeds
  • 1 teaspoon Kosher salt
  • 1 tablespoon fresh rosemary finely chopped

  Wet ingredients:

  • 2 tablespoon avocado oil
  • 1 egg

  For topping:

  • 1 tablespoon flax seeds

  Cooking Tools Required

  Baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Rolling Pin, Sharp Knives, Whisk

  Nutrition

  Calories: 173kcal | Carbohydrates: 6g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 240mg | Potassium: 55mg | Fiber: 3g | Sugar: 1g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg

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  Rugelach The Perfect Chocolate Pastry

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  Up to 10 servings
  

  Rugelach The Perfect Chocolate Pastry

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  Recipe adapted from:

  Tori Avey

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  Serving Size: 3-4 rugelach per serving

  Vegetarian

  These Rugelach are with flaky dough and rich chocolate filling, dipped in sugar water to stay fresh even after a few days! a beloved dessert. This dish is a mix of Tori Avey's and Yehudit Aviv's recipes.

  Rugelach The Perfect Chocolate Pastry quantity

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  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • You will also need: plastic wrap, parchment paper, rolling pin and surface, 9-inch cake pan (optional)

  For the Dough

  • Chop cold butter and cream cheese into smaller pieces. Put pieces into your food processor along with sour cream, flour, salt, and sugar. Pulse together ingredients until a crumbly dough forms and begins to fall away from the sides of the processor. Don't overprocess; the dough should look crumbly, like cottage cheese.
  • If you don't have a food processor: let the butter and cream cheese come to room temperature. Using a stand mixer or hand mixer, cream the butter and cream cheese together with the sour cream. In a separate bowl, sift together the flour, salt, and sugar. Slowly add the dry mixture to the wet mixture, mixing constantly, until dough holds together and begins to pull away from the sides of the bowl. Don't overmix. Pour dough onto a lightly floured rolling surface...
  • and form into a rough ball shape.
  • Divide the ball into four equal pieces and form those pieces into rough balls. Cover each ball with plastic and place it in the refrigerator. Refrigerate dough balls for at least 1/2 hour.

  For the Filling

  • Mix all ingredients to a paste-like texture

  Prepare Your Rugelach

  • Preheat oven to 375 degrees F. Lightly flour your rolling surface and rolling pin. Take one portion of the dough out of the refrigerator (keep the rest of the dough cold until ready to use). Roll out the dough to about 1/8 inch thickness. You may need to use the rolling pin to pound out the dough a bit at the beginning; the dough will be very firm and cold, but will become more pliable as it starts to warm. Just keep rolling with the firm, even pressure.
  • Lift the dough gently from the rolling surface (it may stick a bit) and re-flour your surface beneath the dough.
  • Replace the dough onto the newly refloured surface. Use a round 9" cake pan as a guide to make a nice, smooth imprint of a circle in the dough.
  • Cut the dough into a large circle, following the shape of the cake pan. If you don't have a cake pan, just guesstimate the size of the circle and cut it as smoothly as you can. Form the trimmed excess dough into a small ball. Wrap it in plastic and reserve it in the refrigerator, adding to the ball with each batch that is made.
  • Take about 1/5 of the filling and place it in the center of the circle. Spread it very thinly across the surface of the dough; a thick layer of filling will make your pastry expand and burst. You can use your fingers to make the spreading easier; I like to use my palm to flatten and even out the filling. Leave about an inch around the edges of the circle.
  • Cut the circle into 8 equal triangles by first cutting the circle in half, then quarters, then halve the quarters to make eighths. If you prefer to make smaller bite-sized cookies, divide each quarter into three to make 12 equal triangles.
  • Roll each triangle, starting from the wide flat end and rolling towards the narrow point. Keep rolling until the entire triangle is neatly and firmly rolled.
  • Press the endpoint into the pastry to secure it. Place the rolled pastries onto a parchment-lined cookie sheet, endpoint down. Leave an inch between the cookies, as they will expand slightly during baking.
  • Place pastries in the oven and let them back for about 15 minutes, or until golden brown. Roll out your next batch of cookies while this batch is baking. When the cookies are golden brown, remove from the oven and let them cool on a wire rack. When you're finished making cookies from the four dough balls, make a smooth ball from the leftover dough trimmings you've reserved and roll it out to make your fifth batch.

  For the Dipping

  • Boil the sugar and water together for 10 minutes on a low flame. Add lemon juice and boil for another 3 minutes.
  • As soon as the pastries come out of the oven, dip them in the hot syrup for a good few seconds and place them on baking paper to dry.

  Cook Times

  Active Prep20

  Hands-On Cook45

  Passive30

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Dough

  • 1 cup unsalted butter for 10 servings - 2 sticks
  • 8 ounce cream cheese block
  • 1/4 cup sour cream
  • 2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoon granulated sugar

  For the Filling

  • 3 ounce unsweetened cocoa powder for 10 servings - 80
  • 5 1/2 ounce dark brown sugar for 10 servings - 150
  • 5 1/2 ounce unsalted butter melted, for 10 servings - 150
  • 1 dash ground cinnamon

  For the Dipping

  • 1 1/2 cup granulated sugar for 10 servings - 300 gram
  • 2/3 cup water for 10 servings - 150 ml
  • 1/2 lemon Juiced

  Cooking Tools Required

  Baking sheet, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Rolling Pin, Saucepan, Spatula, Stand Mixer

  Reheating/Serving Instructions

  These cookies taste amazing served warm and fresh from the oven. They will stay fresh for a few days in a tightly sealed container. You can rewarm them in the oven or microwave. You can freeze your leg and spend half an hour before you want to eat, there is no need to even heat.

  Nutrition

  Calories: 660kcal | Carbohydrates: 73g | Protein: 6g | Fat: 41g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 148mg | Potassium: 234mg | Fiber: 4g | Sugar: 49g | Vitamin A: 1299IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 3mg

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  Pressure Cooker Chocolate Nut Brownie

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  4 servings
  

  Pressure Cooker Chocolate Nut Brownie

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 1 out of 5 based on 1 customer rating

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 1 brownie in a 6oz ramekin

  Soy FreeVegetarian

  These brownies resemble those from the classic TV dinners of the 1950s. More cake like than traditional brownies, but with all the same rich chocolate taste.

  Pressure Cooker Chocolate Nut Brownie quantity

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  Instructions

  • Butter the bottom and sides of four 6-ounce ramekins.
  • In a medium microwave-safe bowl, microwave the butter for 30 seconds or until just melted. Stir in the sugar and microwave an additional 30 seconds.
  • Whisk in the cocoa powder, water, and vanilla until smooth.
  • Whisk in the egg.
  • Add the flour, baking powder, and salt. Stir just until smooth.
  • Stir in the chocolate chips and the walnuts.
  • Divide batter evenly among the four ramekins.
  • Place trivet in pressure cooker, then add 1 ½ cups of water to the pot.
  • Arrange 3 ramekins on the trivet, in a single layer, and place the remaining ramekin in the middle, on top of the 3 ramekins. Place lid on cooker and set for 10 minutes on high pressure. When the cooking time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with quick pressure release. Carefully remove the lid.
  • Remove the ramekins to a cooling rack and gently dab off any condensation from the surface of the cakes with a paper towel. Allow cooling for 10 minutes before serving.
  • Note: Notes: If you have a larger (8 quart) pressure cooker, you may be able to fit all 4 ramekins in one layer.

  Cook Times

  Active Prep3

  Hands-On Cook5

  Hands-Off Cook25

  Passive0

  Total Time33 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 4 tablespoon unsalted butter plus more for buttering the ramekins
  • ½ cup granulated sugar
  • 3 tablespoon unsweetened cocoa powder
  • 1 tablespoon water
  • ½ teaspoon pure vanilla extract
  • 1 egg large
  • ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon Kosher salt
  • ¼ cup semi-sweet chocolate chips
  • ¼ cup walnuts chopped

  Cooking Tools Required

  Electric Pressure Cooker, Measuring cups and spoons, Mixing bowls

  Reheating/Serving Instructions

  Serve warm or at room temperature. Can be kept covered on countertop for up to 2 days, then refrigerated for an additional 2 days.

  Nutrition

  Calories: 393kcal | Carbohydrates: 46g | Protein: 6g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 72mg | Sodium: 218mg | Potassium: 185mg | Fiber: 3g | Sugar: 29g | Vitamin A: 409IU | Calcium: 58mg | Iron: 2mg

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  Stuffing with Cremini Mushrooms

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  Stuffing with Cremini Mushrooms

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  Recipe adapted from:

  Syd Bailey

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  $0.00 Cooking Fee

  Serving Size: about 2 cups

  Dairy FreeReduced FatRefined Sugar FreeSoy FreeVegetarian

  Whether you call it "stuffing" or "dressing", this dish has a memorable dynamic texture and flavor profile are the toasted cubes of french and sourdough bread combined with mushrooms, and fresh herbs. A traditional must-have side dish on Thanksgiving, or any dinner, table.

  http://www.chefsydbailey.com

  Stuffing with Cremini Mushrooms quantity

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  http://www.chefsydbailey.com

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  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Preheat oven to 325.
  • Place bread cubes on a baking sheet and cook until dry and crisp, about 20 minutes. When done, place into a large bowl.
  • Melt the butter in a pot, saute mushrooms on high heat until browned. Add onions and celery to pot and cook for additional 7-8 minutes until tender. Add in herbs, salt, and pepper and cook together an additional 8-10 minutes.
  • Place mushroom mixture into a bowl with bread. Beat eggs and baking powder in a separate bowl and pour over stuffing. Add in the chicken stock. Combine all ingredients thoroughly. Add more stock if too dry (stuffing will need to be very moist as it will dry in the oven).
  • Spray a 9x13 pan with non-stick spray and place stuffing in. Bake uncovered for 10-15 minutes till golden brown.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 loaf french bread cut into 1/2 inch cubes and dried
  • 1 loaf sourdough bread cut into 1/2 inch cubes and dried
  • 1 cup butter
  • 1 cup onion chopped
  • 1 cup celery chopped
  • 8 ounce cremini mushroom
  • 2 tablespoon fresh sage chopped fine
  • 2 teaspoon fresh thyme minced
  • 2 teaspoon Kosher salt adjust to taste
  • 1 teaspoon freshly ground black pepper
  • 2 egg
  • 1 tablespoon baking powder
  • 2 cup vegetable stock add more as needed

  Cooking Tools Required

  Baking Pan, Baking sheet, Cutting board, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Whisk

  Reheating/Serving Instructions

  Microwave covered on medium-high for 3 minutes. For a vegan option, skip the eggs and baking powder.

  Nutrition

  Calories: 878kcal | Carbohydrates: 138g | Protein: 34g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 1655mg | Potassium: 1222mg | Fiber: 11g | Sugar: 8g | Vitamin A: 257IU | Vitamin C: 7mg | Calcium: 198mg | Iron: 8mg

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  Delectable Sweet Spaghetti Squash

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  Delectable Sweet Spaghetti Squash

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  Recipe adapted from:

  Jen Stone

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  $0.00 Cooking Fee

  Serving Size: 7 oz

  Egg FreeGluten FreeNut FreeOil FreeSoy FreeVegetarian

  Craving a little sweetness without wanting candy? Try this sweet and savory spaghetti squash! If you have other types of squashes, that can work too!

  Delectable Sweet Spaghetti Squash quantity

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  Instructions

  • Preheat oven to 400 degrees F
  • Clean seeds from spaghetti squash and place in baking pan
  • Slice butter into 1/4 inch slices
  • Put a 2 slices of butter in each squash and scatter rest throughout out bottoms of pan
  • Add apple juice to pan, add about 1 tsp of juice from pan to each squash
  • Mix brown sugar, cinnamon, and nutmeg
  • Sprinkle mix over all squashes.
  • Roast 45 minutes
  • When done, take squashes out of pan and let cool slightly
  • While still warm use fork to spaghetti squash
  • Optional- take liquid from pan and reduce in a pot for 3-5 minutes. Spoon sauce onto noodles.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook45

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 pound spaghetti squash
  • 8 tablespoon salted butter
  • 2 cup apple juice
  • 1/4 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg

  Cooking Tools Required

  8x8 inch nonstick baking pan, Cutting board, Measuring cups and spoons, Oven, Saucepan, Sharp Knives

  Reheating/Serving Instructions

  Serve warm And enjoy! Reheat in a skillet. Use sauce to hydrate squash. Reheat 3-5 minutes.

  Nutrition

  Calories: 148kcal | Carbohydrates: 17g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 290mg | Potassium: 57mg | Fiber: 2g | Sugar: 12g | Vitamin A: 280IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

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  Peruvian Yucca Frita with Aji Amarillo Sauce

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  Up to 10 servings
  
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  Peruvian Yucca Frita with Aji Amarillo Sauce

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  Recipe adapted from:

  An Le

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  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Yucca is a tubular root vegetable with white flesh. Frying it creates a dry fluffy interior similar to a potato but with a buttery flavor and a crisp exterior. You can buy fresh yucca at specialty stores such as the Asian market or frozen and pre cut at the Mexican market. It pairs well with the mushroom ceviche dish.

  Peruvian Yucca Frita with Aji Amarillo Sauce quantity

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  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Preheat over to 350 F.
  • Thaw yucca ahead of time or under running water.
  • Use mixing bowl to toss oil, and salt and pepper with yucca evenly.
  • Place a baking sheet covered in foil, roast at 350 until lightly golden for 20 minutes.

  FOR THE SAUCE

  • Boil the peppers for 10 minutes. After the boiling de-seed the peppers.
  • Place in blender with oil, garlic, parsley, cashew cheese, and salt and blend.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound yucca frozen, thawed
  • 1 ½ cup extra virgin olive oil or avocado oil
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper

  FOR THE SAUCE

  • 1 bag Aji Amarillo pepper bought at a Mexican store
  • 2 clove garlic peeled
  • 2 tablespoon cashew cheese soft vegan cheese
  • ½ cup extra virgin olive oil
  • 1 tablespoon Italian parsley rough chop
  • ½ teaspoon Kosher salt

  Cooking Tools Required

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  Reheating/Serving Instructions

  To reheat yucca, you can use a nonstick pan or oven

  Nutrition

  Calories: 362kcal | Carbohydrates: 53g | Protein: 2g | Fat: 16g | Saturated Fat: 2g | Sodium: 20mg | Potassium: 387mg | Fiber: 3g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 29mg | Calcium: 24mg | Iron: 1mg

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  Peruvian Quinoa Butternut Squash Soup

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  Up to 10 servings
  

  Peruvian Quinoa Butternut Squash Soup

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  Recipe adapted from:

  An Le

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  $0.00 Cooking Fee

  Serving Size: 1.5 cups

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Freshly cooked whole foods that are soft in texture, rich in protein and healthy fat, seasoned with spices, served cold or hot, is a sure way to nourish all bodily tissues and has a balancing effect.

  Peruvian Quinoa Butternut Squash Soup quantity

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  Instructions

  • Skin and chop butternut squash into cubes.
  • Toss evenly in olive oil salt and pepper.
  • Roast butternut squash until al dente for 20 minutes
  • Meanwhile cook quinoa in water until done and set aside.
  • Once butternut squash is done, put into large pot.
  • Add vegetable broth and 1 cup water.
  • Add in quinoa.
  • Add bouillon and heat on medium until boiling for 10 minutes.
  • Squeeze in lime.
  • Ladle soup into bowl.
  • Garnish with cubed avocado, cilantro, pumpkin seed, pepper, and lime.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 ½ pound butternut squash large 4 pound butternut squash, peeled and diced or pre-cubed 3.5 pounds
  • 1 ½ cup quinoa
  • 32 ounce vegetable broth
  • 1 vegetable bouillon cube
  • 3 ½ cup water divided, 2 cups for adding to veggie broth and 1½ cups to cook quinoa
  • 1 ½ lime 1 for squeezing and 1/2 for garnish
  • 1 tablespoon extra virgin olive oil
  • 4 tablespoon fresh cilantro chopped
  • ½ teaspoon crushed red pepper for garnish
  • 2 avocado semi-ripe for garnish
  • 2 tablespoon pumpkin seeds for garnish

  Cooking Tools Required

  Baking Pan, Baking sheet, Cutting board, Dutch Oven, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Refrigerator, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Can be reheated in oven, microwave, or consumed chilled.

  Nutrition

  Calories: 261kcal | Carbohydrates: 41g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Sodium: 378mg | Potassium: 924mg | Fiber: 8g | Sugar: 5g | Vitamin A: 17139IU | Vitamin C: 41mg | Calcium: 99mg | Iron: 3mg

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  Panzanella Salad

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  Up to 10 servings
  

  Panzanella Salad

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  Recipe adapted from:

  Jen Stone

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  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 8 oz

  Dairy FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  A classic Italian bread and tomato salad that manages to be fresh and summery. Still hearty enough for lunch or light dinner.

  Panzanella Salad quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Preheat oven to 350 F
  • Place tomatoes in a colander set in a bowl and season with 4 tsp salt and toss to coat.
  • Set aside at room temperature to drain. Toss occasionally. Drain a minimum of 15 minutes, while toasting bread.
  • In a large bowl, toss bread with 4 tbsp olive oil and transfer to a baking sheet. Bake until crisp and firm but not browned; about 15 minutes, remove from oven and let cool.
  • Remove colander with tomatoes from the tomato juice and place the colander in the sink.
  • Add shallot, garlic, mustard, and vinegar to the bowl with the tomato juice.
  • Combine toasted bread, tomatoes, cucumbers, and dressing in a large bowl. Add the fresh basil, and toss everything to coat and season with salt and pepper.
  • Let rest 30 minutes before eating, tossing occasionally until bread absorbed dressing.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 ½ pound tomato preferably heirloom, cut into bite size pieces
  • 1 English cucumber sliced
  • 4 teaspoon Kosher salt plus more for seasoning
  • 1 ½ pound ciabatta bread or focaccia, cut into 1 1/2 inch cubes
  • 1 ¼ cup extra virgin olive oil divided
  • 2 shallot minced, or slices of red onion
  • 4 clove garlic minced
  • 1 teaspoon Dijon mustard
  • 4 tablespoon red wine vinegar
  • ½ teaspoon freshly ground black pepper or to taste
  • 1 cup fresh basil roughly chopped and packed into cup

  Cooking Tools Required

  Baking sheet, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, Tongs, Whisk

  Reheating/Serving Instructions

  Serve after 30 minutes resting. Best If all is consumed and does not hold well for later use.

  Nutrition

  Calories: 228kcal | Carbohydrates: 42g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 1281mg | Potassium: 556mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1858IU | Vitamin C: 30mg | Calcium: 33mg | Iron: 1mg

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  Vegan Bolognese

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  Vegan Bolognese

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  Recipe adapted from:

  Syd Bailey

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 12 oz

  Dairy FreeEgg FreeGluten FreeKetoLower CarbReduced FatVeganVegetarian

  Healthy plant based version of the Italian Classic. Can serve over Zoodles or shredded spaghetti squash

  Vegan Bolognese quantity

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  Instructions

  • Mash the tofu with a fork and add to a mixing bowl.
  • Place the walnuts into the food processor and process until finely chopped and then add to the mixing bowl with the tofu. Next do the same with the crimini mushrooms and add to bowl . Add in the drained lentils. Stir to mix until well combined
  • Heat oil in large saucepan or stockpot over medium heat add onions and garlic. Sauté until soft and translucent. Add in herbs and stir to combine
  • Add in your chopped vegetable/tofu mix and saute for a couple of minutes letting the bolognese cook off some of the water, so it’s not too wet. Salt and pepper at this point.
  • Add tomato paste and saute until starting to brown on the bottom. Add can of crushed tomatoes and cook over medium low heat for 10-15 minutes stirring occasionally.
  • Serve over shredded spaghetti squash or Zoodles. Sprinkle with vegan Parmesan cheese if desired

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook15

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 pound extra firm tofu
  • 1 cup walnuts
  • 1 pound cremini mushroom
  • 15 ounce canned lentils drained
  • 1 onion large, chopped
  • 1 tablespoon extra virgin olive oil
  • 3 clove garlic minced
  • 1 tablespoon fresh basil finely chopped
  • 1 tablespoon fresh oregano finely chopped
  • ½ cup tomato paste
  • 28 ounce canned crushed tomatoes
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper

  Cooking Tools Required

  Baking sheet, Can Opener, Cutting board, Food Processor, Food Scale, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Stock pot or >5 Qt pot

  Nutrition

  Calories: 138kcal | Carbohydrates: 8g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Sodium: 135mg | Potassium: 467mg | Fiber: 2g | Sugar: 3g | Vitamin A: 219IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 2mg

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  Spider Cookies

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  Up to 10 servings
  

  Spider Cookies

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  Recipe adapted from:

  Diana Long

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cookies

  Vegetarian

  Fans of classic Halloween candy like Reese's will love these peanut butter and chocolate delights.

  https://www.thepioneerwoman.com/food-cooking/recipes/a37002555/spider-cookies-recipe/

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  https://www.thepioneerwoman.com/food-cooking/recipes/a37002555/spider-cookies-recipe/

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  Instructions

  • Preheat oven to 350˚.
  • Beat together the peanut butter, shortening, butter, and both sugars in a large bowl with an electric mixer, 4 to 5 minutes, until fluffy and combined. Add the egg and vanilla extract and beat until combined.
  • Whisk together the flour, baking soda, and salt in a separate bowl. With the mixer on low speed, add the flour mixture to the peanut butter mixture and beat until well mixed.
  • Scoop the dough into 20 even portions (about 2 packed tablespoons each) and roll into balls. Flatten each ball slightly and arrange the cookies 2 inches apart on parchment paper-lined baking sheets. Press the center of each cookie with your thumb. Bake for 8 to 10 minutes, rotating the cookie sheets halfway through.
  • As you pull the cookies out of the oven, gently place 1 Reese's Mini just barely below the center of each cookie, allowing the warm cookie to melt the chocolate "body" into place. Then, very gently press 1 chocolate covered raisin or peanut "head" right above the Reese's Mini on each cookie. Allow the cookies to cool for 5 minutes on the baking sheets. Transfer the cookies to a wire rack to cool completely.
  • Once the cookies are cool, use the gel writing icing to draw 8 legs from the body of each spider. Allow the icing to set and enjoy!

  Cook Times

  Active Prep45

  Hands-On Cook0

  Hands-Off Cook10

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 cup creamy peanut butter
  • 1/2 cup vegetable shortening
  • 1/4 cup butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg large
  • 1 teaspoon pure vanilla extract
  • 2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon Kosher salt
  • 20 miniature peanut butter cups such as Reese's Mini's
  • 20 chocolate covered raisins
  • black writing gel icing

  Cooking Tools Required

  Baking sheet, Cooling Rack, Electric Hand Mixer, Electric Pressure Cooker, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Whisk

  Nutrition

  Calories: 502kcal | Carbohydrates: 44g | Protein: 10g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 29mg | Sodium: 431mg | Potassium: 239mg | Fiber: 2g | Sugar: 21g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg

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  Romesco Sauce

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  Up to 10 servings
  

  Romesco Sauce

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  Recipe adapted from:

  Fifteen Spatulas

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 tablespoons

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Romesco sauce is a traditional Spanish is the perfect sauce for chicken, steak, pork, potatoes, and vegetables. It's healthy and full of flavor!

  https://www.fifteenspatulas.com/romesco/

  Romesco Sauce quantity

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  https://www.fifteenspatulas.com/romesco/

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  Ingredients Scale

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  Instructions

  • Drain the red peppers, then place all ingredients into a food processor or blender, and blend until smooth.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 32 ounce jarred roasted red pepper
  • 1 cup toasted slivered almonds
  • 1/2 cup extra virgin olive oil
  • 4 clove garlic
  • 4 tablespoon red wine vinegar
  • 2 teaspoon smoked paprika
  • 1 ½ teaspoon Kosher salt more or less to taste
  • ½ teaspoon cayenne pepper more or less to taste

  Cooking Tools Required

  Blender, Colander, Cutting board, Measuring cups and spoons

  Nutrition

  Calories: 100kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 350mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

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  Chipotle Salsa

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  Chipotle Salsa

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  Recipe adapted from:

  Honey What's Cooking

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  $0.00 Cooking Fee

  Serving Size: 5 tablespoons

  Dairy FreeEgg FreeRefined Sugar FreeVeganVegetarian

  Smoky, authentic, and delicious, this fresh homemade chipotle salsa starts with roasted tomatoes, onions, peppers, and galic for maximum flavor.

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  Instructions

  • Heat a large cast iron skillet(s) over medium heat. Once hot add the avocado oil, coating the entire pan. Add the tomatoes, jalapeno, serrano, onion, and garlic cloves with the skin. Cook for about 5 minutes per side until nicely charred. Remove the skin from the garlic cloves.
  • In a food processor, add the tomatoes, some of the jalapeno and serrano pepper (so you can adjust for heat), onion and peeled garlic. Pulse until salsa is runny. Add remaining salsa ingredients, again being conservative on the adobo sauce and chipotle pepper. Pulse again, adjust for heat and salt.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the cast iron pan, grill, or broiler:

  • 8 each Roma tomato sliced in half lengthwise
  • 1/2 each white onion that has been sliced in half crosswise
  • 1 each jalapeno pepper sliced in half lengthwise
  • 2 each serrano pepper
  • 6 clove garlic with skin
  • 1 tablespoon avocado oil

  For the rest of the salsa:

  • 1 cup fresh cilantro
  • 2 tablespoon lime juice
  • 1 ½ teaspoon Kosher salt
  • 1 tablespoon adobo sauce from canned chipotles in adobo sauce
  • 1/2 each chipotle pepper from canned chipotles in adobo sauce

  Cooking Tools Required

  Cast iron pan, Cutting board, Food Processor, Measuring cups and spoons, Sharp Knives

  Nutrition

  Calories: 31kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 671mg | Potassium: 147mg | Fiber: 1g | Sugar: 2g | Vitamin A: 591IU | Vitamin C: 11mg | Calcium: 12mg | Iron: 1mg

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  Korean Seaweed Soup (birthday soup)

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  Up to 10 servings
  

  Korean Seaweed Soup (birthday soup)

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  Recipe adapted from:

  Mayumi Tavalero

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  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Dairy FreeEgg FreeGluten FreeKetoLower CarbRefined Sugar FreeVeganVegetarian

  Korean seaweed soup is also known as birthday soup, as many Koreans eat this soup on their birthday, however it's also eaten on any given day. It's predominant ingredient is seaweed that is simmered in a lightly seasoned broth.

  Korean Seaweed Soup (birthday soup) quantity

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  Instructions

  • Soak the dried seaweed in cold water for 5 to 10 minutes while allowing it to expand. Drain the water away and rinse the seaweed a couple of times in running water. Drain/squeeze the water out. (If you’re using non pre-cut dried seaweed, cut it with scissors – about little finger lengths). Set it aside.
  • Pre heat a large pot over medium heat (about 20 seconds). Add the sesame oil and garlic, sauteing for 30 seconds. Add the seaweed and sauté and additional 2 minutes. Add vegetable broth and soy sauce. Cover the pot and bring to a boil. Turn down to a simmer; cook for 10 minutes. Add salt and pepper as needed.
  • Garnish with green onions.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook10

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 ounce Korean miyeok OR Japanese wakame seaweed
  • 3 tablespoon sesame oil
  • 3 clove garlic mined
  • 17 cup vegetable broth
  • 5 tablespoon soy sauce Kikkoman recommended
  • 1 teaspoon sea salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • 4 stalk green onions thinly sliced

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Saucepan with lid, Sharp Knives, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium high power until heated throught or in a saucepan over medium heat.

  Nutrition

  Calories: 66kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 2334mg | Potassium: 37mg | Fiber: 1g | Sugar: 4g | Vitamin A: 899IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

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  Persian Khoresht Sabzi (Herb and Bean) Stew

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  Rated 0 out of 5
  Up to 10 servings
  
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  Persian Khoresht Sabzi (Herb and Bean) Stew

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  Recipe adapted from:

  Customer

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 1/2 cups

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This recipe was contributed by a Foodom customer, so it could be included in their weekly meal prep.

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  Instructions

  • Pre heat broiler to low and broil eggplants about 15 minutes per side. Place in colander and allow to drain.
  • Meanwhile, in a large pot, heat the olive and add the sliced leeks, sauteing until golden. Add green onions and sauté a couple more minutes, then add the celery root, celery, and sunchokes, sauteing an additional 10 minutes.
  • Add the chard, saute for a few minutes, then all the herbs, reserved eggplant, beans, spices, Persian lemon (if using), and water. Bring to a boil, turn down to a high simmer and cook for 45 minutes. Add lemon juice.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 14 ounce canned red kidney beans rinsed and drained
  • 5 eggplant medium
  • 1/4 cup extra virgin olive oil
  • 2 leek white parts only, sliced into half circles
  • 1 bunch green onion finely chopped
  • 2 celery root small dice
  • 4 stalk celery with leaves, chopped
  • 5 sunchoke (Jerusalem artichoke) chopped
  • 1 bunch chard roughly chopped
  • 1 bunch Italian parsley chopped
  • 1 bunch fresh cilantro chopped
  • 1 bunch fresh dill chopped
  • 16 cup water
  • 1/4 cup fresh lemon juice
  • 3 bay leaf
  • 1 1/2 tablespoon Kosher salt
  • 1/3 cup fresh mint
  • 1 1/2 teaspoon ground coriander
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 teaspoon ground turmeric
  • pinch ground cardamom
  • 1/4 cup fresh lemon juice

  Optional:

  • 3 dried Persian lemon pounded

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on high power until heated through or in a pot over medium-high heat.

  Nutrition

  Calories: 219kcal | Carbohydrates: 37g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1387mg | Potassium: 1278mg | Fiber: 13g | Sugar: 13g | Vitamin A: 2889IU | Vitamin C: 41mg | Calcium: 150mg | Iron: 4mg

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  Marinated Veggie Salad

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  Marinated Veggie Salad

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  Recipe adapted from:

  Mayumi Tavalero

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  $0.00 Cooking Fee

  Serving Size: 2 1/2 cups

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This hearty salad combines mixed vegetables and lentils that are marinated in a spicy apple cider vianaigrette.

  Marinated Veggie Salad quantity

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  Instructions

  • Cook lentils according to package directions.
  • Combine vinegar, oil, sea salt and cayenne pepper in a mason jar. Seal and shake well. Set aside.
  • Combine all remaining ingredients in a large mixing bowl. Pour dressing in and toss well.
  • Cover and refrigerate until ready to eat. Toss before serving. Enjoy!

  Notes

  Leftovers
  Refrigerate in an airtight container for up to three days.
  Serving Size
  One serving is approximately 1 1/2 cups.
  Mix It Up
  Swap in whatever vegetables you have on hand - cauliflower, green onion, peas or
  edamame.
  No Lentils
  Serve with chickpeas, chicken or flaked tuna.
  Cheese Lover
  Add crumbled feta or goat cheese.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 tablespoon apple cider vinegar
  • 5 tablespoon extra virgin olive oil
  • 1 1/4 teaspoon sea salt
  • 1 1/4 teaspoon cayenne pepper
  • 5 cup broccoli chopped into small florets
  • 1 cucumber large, diced
  • 2 1/2 cup carrot matchstick
  • 3 yellow bell pepper finely sliced
  • 10 tablespoon red onion finely sliced
  • 2 1/2 cup cherry tomato halved
  • 2 1/2 cup mushroom sliced
  • 5 cup lentils cooked according to package directions, drained and rinsed

  Cooking Tools Required

  Colander, Cutting board, jar with lid, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

  Nutrition

  Calories: 463kcal | Carbohydrates: 70g | Protein: 28g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 342mg | Potassium: 1468mg | Fiber: 33g | Sugar: 7g | Vitamin A: 6046IU | Vitamin C: 123mg | Calcium: 103mg | Iron: 8mg

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  Mini Pudding Cakes

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  Rated 5.00 out of 5
  6 servings
  

  Mini Pudding Cakes

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  Recipe adapted from:

  Zeke Gluckman

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Vegetarian

  Two flavors of cake batter are baked in a water bath, so that the bottom flavor turns to chocolate pudding and the top half comes out like a chiffon cake

  Mini Pudding Cakes quantity

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  Adjust the ingredients measurement scale here by changing this number. 6

  Instructions

  • Before starting you will need (6) 4 oz ramekins, and 2 large pyrex dishes (9 x 13) works well
  • Preheat the oven to 350 degrees
  • Cream shortening and granulated sugar together for 30 seconds
  • Add 3 eggs 1 at a time, mixing to combine.
  • In a separate bowl whisk together 2 cups flour, 1 teaspoon salt, and 3 1/2 teaspoons baking powder.
  • Add dry ingredients to wet ingredients and combine.
  • Mix in 1 cup milk and 1 teaspoon vanilla, mixing for 2 minutes until batter is smooth.
  • Melt 3 ounces of chocolate over double boiler.
  • Divide cake batter into two bowls.
  • Mix melted chocolate in to 1 bowl so you have a bowl of vanilla cake batter and a bowl of chocolate cake batter
  • Place ramekins in large pyrex baking dishes.
  • Divide the chocolate batter amongst the ramekins. Each should be half full.
  • Carefully pour the vanilla batter over the chocolate. They should stay separate from each other.
  • Place the pyrex dishes with the filled ramekins in to the preheated oven.
  • Fill each pyrex dish carefully with warm water until the water is half way up the side of the ramekins. Be sure to not get any water in to the ramekins
  • Bake for 20 minutes until the white cake is cooked fully
  • The chocolate layer will not rise because of the water bath and will instead turn to a cakey flavored pudding

  Variations:

  • Some of my favorites include: Peanut butter/Chocolate, Strawberry/Lemon, White Chocolate/Raspberry, Mint/Chocolate, Amaretto/Vanilla...........

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 1/2 cup granulated sugar
  • 1/2 cup vegetable shortening
  • 3 egg
  • 2 cup all-purpose flour
  • 1 teaspoon Kosher salt
  • 3 1/2 teaspoon baking powder
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 3 ounce dark chocolate

  Cooking Tools Required

  9x13 inch glass baking dish, Double Boiler, Measuring cups and spoons, Mixing bowls, Ramekins 6 ounce, Spatula, Stand Mixer, Top Stove, Whisk

  Reheating/Serving Instructions

  No reheating

  Nutrition

  Calories: 639kcal | Carbohydrates: 91g | Protein: 10g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 2g | Cholesterol: 87mg | Sodium: 364mg | Potassium: 240mg | Fiber: 3g | Sugar: 56g | Vitamin A: 190IU | Calcium: 217mg | Iron: 4mg

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  Fresh Orange Juice

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  Up to 10 servings
  

  Fresh Orange Juice

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  Recipe adapted from:

  Dassana Amit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreeReduced FatSoy FreeVeganVegetarian

  Bright and sweet orange juice is delicious to enjoy on its own for a healthy beverage, or include in your favorite drink recipes. And even without a standing juicer it’s very easy to make freshly squeezed orange juice at home. Here I share with you step-by-step instructions for how to make orange juice using a blender or mixer. Note: If you have a simple juicer this will save some time.

  Fresh Orange Juice quantity

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  Instructions

  • Peel the oranges and take the orange segments in a blender jar.
  • Add 1 tablespoon lemon juice. This is optional and you can skip if you want.
  • Run the blender on low to medium speed for some seconds till the mixture becomes pulpy and the oranges are crushed. Avoid blending too much as we just need to crush the segments and not the seeds.
  • If the seeds gets crushed, the juice will become bitter. So don't blend at a stretch. You can also use the pulse option of the blender. If you prefer you can remove the orange seeds before juicing them.
  • Line a juice strainer over a bowl or pan. In the juice strainer, pour the orange juice.
  • Strain the juice with a help of a spoon. Keep on pressing and moving the spoon, so that the all the juice is strained well.
  • You should only have the stringy orange pulp remaining after all the juice is strained.
  • The juice will be collected in the bowl or pan. If you want you can add some sugar or honey or jaggery to the juice to sweeten it.
  • Pour immediately in glasses and serve orange juice.

  Notes

  Try to include sweet tasting oranges so that you don’t need to add any additional sweetener. If the oranges are not sweet you will have to add some sugar or honey or your preferred sweetener.
  Drink the juice as soon as it is prepared. Don’t keep it standing for few hours as then it will turn bitter.
  For a colder juice place the oranges or the orange segments in the refrigerator for a couple of hours.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 ½ pound orange
  • 2 tablespoon fresh lemon juice

  Optional:

  • sugar
  • honey
  • jaggery

  Cooking Tools Required

  Blender, Cutting board, Fine-Mesh Strainer, Kitchen towels, Large pitcher, Measuring cups and spoons, Mixing spoon, Sharp Knives, Spatula

  Nutrition

  Calories: 97kcal | Carbohydrates: 24g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 373mg | Fiber: 5g | Sugar: 19g | Vitamin A: 459IU | Vitamin C: 110mg | Calcium: 82mg | Iron: 1mg

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  Bombay Masala Toast

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
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  Bombay Masala Toast

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  Recipe adapted from:

  Tarla Dalal

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 sandwich

  Egg FreeNut FreeSoy FreeVegetarian

  A tasty aloo and green peas masala packed between slices of bread lined with tongue-tickling chutney, the Bombay Masala Toast is surely one sumptuous snack that will keep you going for an hour or two.

  Bombay Masala Toast quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  Shell and cook the peas:

  • Thoroughly wash the peas, then shell. Meanwhile, bring a saucepan of water to a boil, add shelled peas, and boil gently for 3-5 minutes or until peas are tender. Drain and set aside.

  Make the mashed potatoes:

  • Cut the peeled potatoes into 2-inch chunks. Add to a saucepan and cover with at least 1 inch of water. Bring to a boil, turn down to medium, then add the salt. Cook potatoes for 15-20 minutes or until potato falls from knife inserted into the center. Drain and mash.

  Make the garlic green chutney:

  • In a blender, add all the ingredients for the garlic green chutney. Blend well and set aside.

  Make the aloo masala:

  • Heat the oil in a deep non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves and sauté on a medium flame for a few seconds. Add the mashed potatoes, cooked green peas, turmeric powder, green chili paste, coriander and salt, mix well and cook on a medium flame for another minute. Divide the aloo stuffing into equal portions and keep aside.

  Assembling the masala toast:

  • To make the masala toast, apply 1 teaspoon of butter and 1 teaspoon of garlic green chutney on each bread slice and set aside. Place a slice of bread, with the buttered side facing upwards, on a clean, dry and flat surface. Place one portion of the aloo masala and spread it evenly over it. Arrange 2 onion slices, 3 tomato slices and 6-7 bell pepper slices over the stuffing and sprinkle ¼ teaspoon of sandwich masala evenly over it. Cover with another slice of bread, with the buttered side facing downwards and press it lightly. Spread ½ teaspoon of butter evenly over the bread slice. Grease a sandwich toaster on both the side using ½ teaspoon of butter. Place the sandwich in the sandwich toaster and cook on a medium flame, till it turns brown and crisp from both the sides. Cut the masala toast into 6 equal pieces, place it on a plate and apply ½ teaspoon of butter evenly over it. Sprinkle 1 tablespoon of sev evenly over the masala toast. Repeat steps 2-8 until you have finished all the sandwiches. Serve sandwiches with ketchup and garlic green chutney.

  Notes

  https://www.tarladalal.com/masala-toast--mumbai-roadside-recipes--33418r

  Cook Times

  Active Prep30

  Hands-On Cook30

  Hands-Off Cook0

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3/4 pound fresh shelling peas or if not in season, ¾ cup frozen peas, defrosted
  • 1 pound russet potato peeled and cut into 2-inch chunks

  For the garlic green chutney:

  • 4 ½ cup fresh cilantro rough chop
  • 3/4 cup fresh coconut grated
  • 3 tablespoon fresh spinach chopped
  • 6 clove garlic rough chop
  • 6 tablespoon green chili rough chop
  • 1½ teaspoon Kosher salt
  • 1 teaspoon fresh lemon juice
  • 3/4 cup water

  For the aloo masala:

  • 6 teaspoon avocado oil
  • 1½ teaspoon mustard seeds
  • 18 curry leaves
  • 2 teaspoon Kosher salt
  • 3/4 teaspoon ground turmeric
  • 3 teaspoon green chili paste
  • 3 tablespoon fresh cilantro chopped
  • 1½ teaspoon Kosher salt

  For the toast:

  • 20 slice bread
  • ¾ cup butter
  • 3 teaspoon sandwich masala
  • 3 red onion medium, sliced into very thin rounds
  • 5 tomato large thinly sliced
  • 2 green bell pepper thinly sliced
  • 10 tablespoon nylon sev

  For serving with masala toast:

  • ½ cup ketchup

  Cooking Tools Required

  Blender, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Panini Press, Peeler, Potato Masher, Saucepan, Sharp Knives, Spatula, Top Stove

  Nutrition

  Calories: 387kcal | Carbohydrates: 48g | Protein: 9g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 1729mg | Potassium: 647mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2068IU | Vitamin C: 74mg | Calcium: 128mg | Iron: 3mg

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  Out of This World South American Stew

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  Rated 0 out of 5
  Up to 10 servings
  

  Out of This World South American Stew

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  Recipe adapted from:

  KaiaFIT 7-day reseat ebook

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 1/2 cups

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Green and chipotle chilis add some kick to this vegan and vegetarian stew, made from quinoa and sweet potatoes, plus assorted vegetables.

  Out of This World South American Stew quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Heat olive oil in a large Dutch oven over medium heat. Add onion and sauté until tender, about 5 minutes. Add garlic and sauté for 30-60 seconds, stirring constantly so it doesn't burn.
  • Add the chipotle, quinoa, vegetable broth, ¾ tsp salt, turmeric, cinnamon, fresh ground pepper, and stir well. Cover and bring to a boil for about 7 minutes.
  • Lower the heat to a simmer, and add the sweet potatoes and cook for about 12 more minutes. Add corn, squash, green chilis, tomatoes, beans, and cilantro and continue to simmer for about 7-8 more minutes. Let sit for a few minutes, and then ENJOY!

  Cook Times

  Active Prep15

  Hands-On Cook30

  Hands-Off Cook0

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 2 each yellow onion medium, chopped
  • 6 clove garlic minced
  • ½ cup canned chipotle in adobo sauce chopped, check ingredients for potential allergies
  • 1 ½ cup quinoa rinsed and drained
  • 8 cup vegetable broth
  • 1 ½ teaspoon Kosher salt
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon freshly ground black pepper more or less to taste
  • 3 pound sweet potato chopped into big chunks
  • 3 cup frozen corn kernels
  • 2 each yellow squash halved and sliced
  • 8 ounce canned chopped green chilis
  • 30 ounce canned whole peeled tomatoes drained and juice reserved for another use
  • 30 ounce canned black beans rinsed and drained

  Optional:

  • 1 cup fresh cilantro chopped

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Dutch Oven, Kitchen towels, Ladle, Measuring cups and spoons, Mixing spoon, Sharp Knives, Spatula, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Heat in microwave on medium power, or saucepan over medium heat until heated through.

  Nutrition

  Calories: 404kcal | Carbohydrates: 79g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Sodium: 1630mg | Potassium: 1323mg | Fiber: 15g | Sugar: 11g | Vitamin A: 20002IU | Vitamin C: 26mg | Calcium: 127mg | Iron: 5mg

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  Tacos with Baked Pea Falafel and Veggies

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  Up to 10 servings
  

  Tacos with Baked Pea Falafel and Veggies

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  Recipe adapted from:

  121 Tribe Wellness Programs

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 taco

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  Tacos with Baked Pea Falafel and Veggies quantity

  • Food Prep
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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Preheat oven to 350 degrees F
  • Clean and cut the veggies. Set aside.
  • In a food processor or blender pulse sunflower seeds for 30 sec, until they're roughly chopped. Add the peas and pulse until mixture is well combined.
  • Add the remaining ingredients (onion, garlic, lemon juice, chopped mint, spices, flour, baking powder, olive oil) and pulse until combined and transforms into a "dough".
  • Wet your hands and start rolling the dough into small round falafels and place on a lined baking sheet.
  • Bake them for 30-35 minutes, turning each falafel halfway through baking until all falafels are evenly golden brown.
  • When falafels are ready serve in a tortilla together with the veggies and tahini sauce.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 ounce carrot
  • 7 ounce baby spinach
  • 9 ounce red bell pepper
  • 9 ounce cucumber
  • 24 ounce green pea
  • 10 tablespoon sunflower seeds
  • 2 1/2 ounce onion
  • 5 clove garlic
  • 3 tablespoon fresh lemon juice
  • 5 tablespoon rice flour
  • 5 tablespoon baking powder
  • 10 teaspoon ground cumin
  • 5 teaspoon Kosher salt
  • 2 1/2 teaspoon freshly ground black pepper
  • 10 tablespoon mint
  • 5 tablespoon extra virgin olive oil
  • 10 tablespoon tahini
  • 10 flour tortilla

  Cooking Tools Required

  Baking sheet, Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Sharp Knives

  Reheating/Serving Instructions

  Heat in microwave on medium power until heated through.

  Nutrition

  Calories: 421kcal | Carbohydrates: 45g | Protein: 13g | Fat: 23g | Saturated Fat: 3g | Sodium: 2057mg | Potassium: 743mg | Fiber: 9g | Sugar: 9g | Vitamin A: 8191IU | Vitamin C: 73mg | Calcium: 504mg | Iron: 6mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

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  Select One 10 9 8 7 6 5 4 3 2 1

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