This recipe is more of a delicious macaroni with a creamy sauce. If you want the “cheese” version, just add 1/4 cup nutritional yeast and 1 Tbsp white miso paste to the blender as you’re making the sauce and blend until smooth. Taste the sauce and add up to 1 Tbsp more of miso, if desired. If you are looking for a no-muss, no-fuss start that requires ingredients that you will absolutely find in any standard supermarket, this recipe does the trick as is.
Heat and blenders don’t mix. Be sure to remove the center plug from the lid of the blender to release the steam, or else you will have an explosion. Hold a thick, folded towel firmly over the hole in the lid while blending to avoid a mess.
Per serving:
Pour water into large saucepot and add sweet potato and carrot. Cover and bring to a boil over medium-high heat. Cook for 10 minutes, or until vegetables are fork-tender: soft but not falling apart. Remove pot from heat but do not drain water.
In medium skillet, heat 1 Tbsp olive oil over medium heat. Add onion and bell pepper and sauteu0301 for 3 minutes, or until soft. Add garlic and sauteu0301 for 1 additional minute, or until fragrant.
Transfer contents of saucepot (including water) to blender along with contents of skillet. Add remaining 1/4 cup olive oil, lime juice, mustard and salt. Blend, starting on lowest speed and increasing gradually, for 2 minutes, or until smooth and creamy. If you have an immersion blender, add skillet contents to saucepot and blend.
Toss sauce with cooked pasta.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.