Whip up these vegetable - filled egg and
toast cups for a fun and easy brunch this weekend.
Not exact matches
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2
cups low - sodium chicken or vegetable broth 2
cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1
cup brined green olives (Aida recommended Cerignola) Steamed couscous,
for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped,
for garnish
Toasted slivered almonds,
for garnish Plain yogurt,
for garnish Hot sauce of your choice (
for serving)
This bread ended up being perfect
for breakfast or a snack along with a
cup of coffee, and I like it even better
toasted and topped with a pat of butter.
Ingredients 1 pie crust (I used this one, with Spectrum vegetable shortening substituted
for the butter) 1 1/2 ounces bittersweet chocolate 1/4
cup light corn syrup 2 teaspoons neutral oil, like safflower 3/4
cup dark brown sugar 1/4 teaspoon salt 1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs 1 1/2
cups toasted pecan halves
Place 1 1/2
cup walnuts and 1/2
cup cashews on a baking sheet and
toast for 8 - 10 minutes, until lightly browned.
French
Toast: butter,
for greasing the pan 4 large eggs, room temperature 1 1/2
cups whole milk 1 teaspoon pure vanilla extract 6 tablespoons granulated sugar 2 tablespoons light brown sugar, packed 3/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 1 loaf day - old challah, French, or Italian bread, sliced in 3/4 ″ -1 ″ slices 1
cup fresh or frozen raspberries
3/4
cup (1 1/2 sticks) unsalted butter, room temperature, plus more
for pan and parchment 2 1/3
cups cake flour, plus more
for pan 2 1/2
cups (10 ounces) fresh cherries, pitted and halved 1/4
cup plus 1 1/3
cups sugar 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3 large eggs, room temperature 2 teaspoons almond extract 1 1/2 teaspoons finely grated lemon zest 1
cup well - shaken buttermilk Powdered sugar 1/4
cup sliced almonds,
toasted
FOR LAMB MEATBALLS (KEFTA) 2 slices firm white sandwich bread, torn into small pieces 1 small onion, finely chopped (about 1
cup) 1/4
cup loosely packed fresh parsley leaves 1/4
cup loosely packed fresh cilantro leaves (omitted, I just increased the parsley) 1 pound ground lamb 1 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon cayenne 1/4 teaspoon cinnamon 1/4 teaspoon black pepper 1/3
cup pine nuts,
toasted and finely chopped (omitted because I forgot to buy them!)
1
cup whole barley (hulled) 3
cups filtered water a pinch of whole sea salt a piece of kombu (2 cm long), soaked pumpkin seeds (a good handful), lightly
toasted 1
cup daikon sprouts fresh basil leaves
for garnish (optional)
1/2
cup toasted walnut pieces 3 tablespoons all - purpose flour, chickpea flour, or fine cornmeal 2 tablespoons cornstarch 1 teaspoon very fine lemon zest, optional 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2
cup nondairy milk Neutral vegetable oil,
for frying 1 1/2
cups cooked frozen or canned artichoke hearts, well drained and quartered Lemon wedges, to serve
for the cake: ○ 3/4
cup brown rice flour ○ 1/4
cup hazelnut meal (ground from whole
toasted and shelled hazelnuts) ○ 2 tbsp arrowroot powder ○ 1/4 tsp salt ○ 1 1/2 tsp baking powder ○ 3/4
cup granulated sugar ○ 1/4
cup coconut oil (soft, not melted) ○ 2 eggs, room temperature ○ 1 tsp vanilla extract ○ 1/2
cup unsweetened almond milk ○ * 1
cup fresh blackberries *
2 tablespoons olive oil 1 medium red onion, chopped 2 medium carrots, peeled and diced 1 large celery stalk, diced 1/4 teaspoon red - pepper flakes 1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried Coarse salt and ground pepper 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped 1
cup cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned and diced 1 can (15 ounces) garbanzo beans, drained 7
cups water or stock 1 garlic clove, minced (optional) 3/4
cup grated Parmesan,
for serving Optional: fresh bread
for toasting Parsley
for garnish.
Toast a heaping 1/4
cup of whole hazelnuts at 350 °F
for 15 minutes.
Pour into prepared 8» x 8» pan, sprinkle the remaining 1/2
cup toasted walnuts over the top and allow to cool at room temperature
for 30 minutes.
Reserve the other 1/3
cup of
toasted coconut
for garnishing the pie.
In a blender add the chopped tomatillos, poblanos, serranos, onion, garlic, epazote leaves, parsley leaves, romaine lettuce, power baby greens,
toasted anise seeds,
toasted cumin, peppercorns, salt, 1 to 1 1/2
cups of chicken stock and a drizzle of extra virgin olive oil, and blend well
for about 3 - 4 minutes until pureed.
For appetizers, I served my Italian Layer Dip with
toasted baguette, Hearts of Palm Salad in a
cup, and Hummus and Crudite in a
cup.
1 and 1/4
cup of almond milk (I used
toasted coconut unsweetened milk)-- cashew, coconut or whatever you use I scoop of Vega One coconut almond flavored nutritional shake powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful of baby spinach leaves 1 tablespoon of Justin's maple almond butter 1 teaspoon of raw cacao nibs 1 teaspoon of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1 tablespoon of coconut flakes plus more
for garnishing
other ingredients 1/2
cup pearlini mozzarella balls, or bocconcini mozzarella balls, tossed in a little salt and pepper (substitute with pan fried tofu or
toasted pine nuts or walnuts
for a vegan dish)
For the salad - 3/4
cup quinoa 1 mango, cut into 1/2 in cubes 1/4
cup roughly chopped cilantro 1 large avocado, cut into 1/2 inch cubes (note, don't cut avocado until right before use) 1 bunch kale (can sub other greens if you prefer), big stems discarded and thinly sliced 1/4
cup toasted sunflower seeds
Add about 2 tablespoons of soy sauce (I use Ponzu
for its lemony flavor), 1/2 teaspoon of ginger - garlic paste, 1/4
cup of hoisin sauce, 1/2
cup of creamy peanut butter and a drizzle of
toasted sesame oil.
For the salad, you'll need a cabbage, four apples, three medium carrots, celery stalks, Cabot Extra Sharp Cheddar (at least four ounces), and a half -
cup of chopped
toasted walnuts.
SESAME GARLIC SAUCE INGREDIENTS: 1/4
cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons
toasted sesame oil (I used a hot -
toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra
for garnish NOODLES ETC: 3/4 lb noodles of choice 4
cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big deal!)
Quinoa (1
cup), rinsed and soaked
for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4
cup), lightly
toasted in a dry skillet Raisins (1/4
cup) Yellow zucchini (2), sliced into sticks Carrots (1 bunch), sliced into stick — about the same size as zucchini Red onion (1 medium), sliced into wedges Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean chili powder to season the veggies — to taste (not seen here but used.
• 5 gala apples • 2/3
cup instant oats (I used instant
toasted oats) • 1/8
cup dried blueberry (or naturally dried fruit of your choice) • 1/2
cup raw walnut halves • 2 tbsp Kelapo coconut oil • 1/8
cup raw, organic honey • 1 tbsp cinnamon • lemon wedge (NOT
for the recipe)
1.5
cups of organic low - sodium vegetable or chicken broth 1/2 teaspoon of turmeric 1/4 teaspoon of cumin 2 cloves of garlic, minced salt & pepper olive oil *
toasted whole grain buns or bread
for serving
• 2 tablespoons olive oil • 1 medium yellow onion, chopped • 2 garlic cloves, minced • 1 pound large carrots, peeled and cut • into 1 - inch pieces (about 2 1/2
cups) • 2 1/2
cups vegetable broth • 1/2 teaspoon ground cumin • 1/4 teaspoon ground coriander • 1/2 teaspoon sea salt • Freshly ground black pepper • 1 teaspoon freshly squeezed lemon juice • 1/2
cup plain Greek yogurt • 2 tablespoons
toasted cumin seeds,
for garnish
For the cake: 1/3
cup butter (room temperature) 1/4
cup kefir or buttermilk 1
cup sugar 2 large eggs 3 medium overripe bananas (pureed) 1/2
cup pecans -(
toasted and cut into small pieces) 1/3
cup golden raisins 1 1/2
cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon vanilla
For the glaze and topping: 1/3
cup confectioner's sugar 2 - 3 table spoons whole milk 1/2
cup pecans -(
toasted and cut into small pieces)
Ingredients: 3/4
cup all purpose flour 1/2
cup coconut flour 1 1/2 tablespoons light brown sugar 2 1/2 teaspoons baking powder 1 teaspoon salt 1 egg, lightly beaten 1 1/2
cups milk 2 tablespoons unsalted butter, melted and cooled (plus more
for the skillet) 1 teaspoon vanilla extract 1
cup fresh or frozen blueberries ** 1/3
cup unsweetened and
toasted coconut flakes
What's in it: 1
cup steal cut oats 1/2
cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit
for no sugar added, add more if you like a sweeter oatmeal) 3 1/2
cups water 1/2
cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds,
toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
What's in it:
For the french
toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5
cups cubes)-- 4 large eggs — 1 1/2
cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt
For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil
For the topping --- 1/3
cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
The ingredient list may seem long, but the process is pretty simple; While the potatoes bake, make your easy homemade enchilada sauce (honestly though, if you're not feeling like making your own you can sub 2
cups of your favorite store - bought variety), then get the millet going —
toast in a pan, pour in broth, bring to a boil, simmer covered
for 15 minutes, and set aside.
For the cookies: 1 cup butter, softened 3/4 cup sugar 1/4 cup light brown sugar 1 1/4 cups hazelnuts, toasted 2 egg yolks, or 1 whole egg 1 teaspoon vanilla zest of 1 orange, finely grated 2 1/2 cups all purpose flour, plus extra for rolling the dough 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon salt Confectioner's sugar for dust
For the cookies: 1
cup butter, softened 3/4
cup sugar 1/4
cup light brown sugar 1 1/4
cups hazelnuts,
toasted 2 egg yolks, or 1 whole egg 1 teaspoon vanilla zest of 1 orange, finely grated 2 1/2
cups all purpose flour, plus extra
for rolling the dough 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon salt Confectioner's sugar for dust
for rolling the dough 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon salt Confectioner's sugar
for dust
for dusting
1/2
cup short grain brown rice, cooked according to package directions 1/2 lb sushi grade tuna or salmon (or a mix), diced 2 tsp soy sauce 1 tsp rice vinegar 1/2 tsp sesame oil squirt of sriracha 1/2 tsp
toasted sesame seeds 1/2 avocado, thinly sliced 1/4
cup edamame, thawed 1 radish, thinly sliced 1/2 cucumber, thinly sliced 1 jalapeno, thinly sliced 1 scallion, chopped spicy mayonnaise,
for serving sweet sauce or teriyaki sauce,
for serving
Let's start baking... Brown Sugar Oatmeal Cake With
Toasted Marshmallow Frosting Yields: one 9 × 13 pan
For the cake Ingredients: 1 1/2
cups hot water 1
cup instant oatmeal 1
cup brown sugar 1
cup granulated sugar 1/2
cup unsalted butter, softened 2 eggs 1 box french vanilla instant pudding 1 tsp pure vanilla extract 1 tbsp cinnamon 1 1/2
cups all purpose flour 1 tsp baking soda 1/2 tsp salt Directions: 1.
To read more about the show and some of the challenges click on this link: Food Network Blog Let's start baking...
Toasted Coconut Key Lime Puffs Yields: 20 - 24 1.5 tbsp puffs
For the Choux Ingredients: 1 cup water 1/2 cup unsalted butter 1 tsp sugar 1/2 tsp salt 1 cup all purpose flour, measured then sifted 1/2 tsp vanilla extract 4 eggs Equipment for the choux: Medium pot Stand mixer or hand mixer Baking sheets Parchment paper Directions:
For the Choux Ingredients: 1
cup water 1/2
cup unsalted butter 1 tsp sugar 1/2 tsp salt 1
cup all purpose flour, measured then sifted 1/2 tsp vanilla extract 4 eggs Equipment
for the choux: Medium pot Stand mixer or hand mixer Baking sheets Parchment paper Directions:
for the choux: Medium pot Stand mixer or hand mixer Baking sheets Parchment paper Directions: 1.
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil
for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2
cups of cooked quinoa - 1
cup of panko breadcrumbs - 4 hamburger buns
toasted Radicchio Slaw - 1 small head of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4
cup cup of yellow mustard - 1/4
cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to taste
1 bunch lacinto kale also called dinosaur kale (or other leafy green) 1 pound brussels sprouts, trimmed 1
cup cooked flageolet beans (or other white bean) 1/2 orange, peeled and cut into small slices / sections 3 - 5 radishes, sliced paper thin 1/3
cup Medjool dates, pitted and quartered 1/3
cup dried apricots, sliced 3 tablespoons pistachios,
toasted and chopped (reserve a few
for garnish) 1 - 3 English cucumbers,
for serving, optional
Cinnamon Agave Kissed
Toasted Walnut Pumpkin Cake Servings: 12 - 15 Ingredients
For The Pumpkin Cake: 1 cup Fructevia 1 cup MonkSweet 1 & 1/4 cups vegetable oil (may use unsweetened applesauce for half) 8 eggs 2 tsp pure vanilla extract 2 cups pumpkin puree (not pumpkin pie mix) 2 tbsp cinnamon 1 tsp nutmeg 1/2 tsp xanthan gum 3 tsp baking powder 2 tsp baking soda 1 tsp salt 1/2 cup coconut flour Directions For The Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick baking spr
For The Pumpkin Cake: 1
cup Fructevia 1
cup MonkSweet 1 & 1/4
cups vegetable oil (may use unsweetened applesauce
for half) 8 eggs 2 tsp pure vanilla extract 2 cups pumpkin puree (not pumpkin pie mix) 2 tbsp cinnamon 1 tsp nutmeg 1/2 tsp xanthan gum 3 tsp baking powder 2 tsp baking soda 1 tsp salt 1/2 cup coconut flour Directions For The Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick baking spr
for half) 8 eggs 2 tsp pure vanilla extract 2
cups pumpkin puree (not pumpkin pie mix) 2 tbsp cinnamon 1 tsp nutmeg 1/2 tsp xanthan gum 3 tsp baking powder 2 tsp baking soda 1 tsp salt 1/2
cup coconut flour Directions
For The Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick baking spr
For The Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick baking spray.
For the honey pecan twists: 1/2
cup pecans,
toasted 1 tablespoon light brown sugar 2 sheets phyllo pastry, thawed (wrap the rest of the box tightly in plastic wrap and refreeze) 4 tablespoons honey 2 tablespoons butter 1 tablespoon sugar
12 ounces dried soba noodles 12 ounces extra-firm nigari tofu 1/4
cup chopped fresh cilantro 3 green onions, thinly sliced 1/2 cucumber, peeled, cut in half lengthwise, seeded, and thinly sliced 1 small handful of cilantro sprigs,
for garnish 1/4
cup toasted sesame seeds,
for garnish
2 tablespoons extra-virgin olive oil, preferably Spanish 2 to 3 slices bacon 6 to 8 cloves garlic, thinly sliced 1 1/2 tablespoons hot pimentón (available online and from gourmet shops) 1/4 teaspoon ground cumin 6
cups chicken broth 10 baguette bread slices, crusts removed, sliced 1/2 inch thick and
toasted Salt to taste 4 eggs Chopped fresh flat - leaf parsley, 4 lime wedges
for garnish
No Noodle Pad Thai 1 daikon radish or zucchini 4 medium carrots — peeled 4
cups mung bean sprouts 4 spring onions (scallions)-- finely chopped (I used chives here) 1 package firm tofu — cut in cubes 1 handfull cilantro leaves (I used basil because I had beautiful basil on hand) 2 tablespoons black or tan sesame seeds —
toasted, plus extra
for garnish 4 slices of lime — to serve
In a medium bowl, combine 2 1/4
cup (should have 1/4
cup remaining
for top of truffles)
toasted pecans, graham cracker crumbs, brown sugar, and salt.
* 2
cups raw, organic walnuts,
toasted in a 300 degree F oven
for 20 minutes and then cooled slightly (if you have time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before
toasting them, or skip the
toasting step) * 1 tablespoon
toasted walnut oil (or use a different neutral oil like grapeseed) * 1 tablespoon pure maple syrup, plus more to taste * 1/4
cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely chopped dark chocolate
4 tablespoons oil 2 8 - ounce packages tempeh, cut into 1x3» strips 1
cup onions, sliced thin 2
cups mushrooms, sliced 1 clove garlic, minced 1 tablespoon sage, minced 3 tablespoons flour 4 tablespoons soy sauce 3
cups water or vegetable stock 4 slices hearty bread,
toasted Parsley, chopped,
for garnish
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4
cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1
cup low - sodium black beans, drained and pureed 1/4
cup chopped parsley 1/3
cup almonds,
toasted and chopped 1/3
cup sunflower seed,
toasted 1 1/2
cups soft bread crumbs (we used 3 slices sprouted wheat bread) 1
cup oat flour 1 Tablespoon low - sodium soy sauce 1
cup finely grated carrot if frying: flour
for dredging olive oil or canola oil
for frying
1/3
cup toasted pine nuts OR 1/3
cup toasted sunflower seeds (
toast on a flat baking pan
for 15 minutes at 250 degrees)
For the salad: 1/2
cup uncooked quinoa 4 - 5
cups shredded red leaf or romaine lettuce 1 mango, finely chopped 1
cup finely chopped pineapple (about 1/4 large pineapple) 1
cup finely chopped jicama 1 avocado, finely chopped 1/2
cup roasted unsalted macadamia nuts, roughly chopped 1/2
cup flaked coconut,
toasted 2 - 3 green onions, sliced