This is a super easy recipe which can be prepared ahead of time. The samosa dough is vegan, comes together in 2 minutes, and only contains a few ingredients you have around the house and these can be filled with any already cooked filling. They’re absolutely worth making, especially if you want to impress a crowd with surprisingly little effort.
Continue reading
If you have a little time in the morning or decide you want something special the next day these are a great change up from the traditional pancakes and quick waffle batter. What’s so great about this type of waffle is that the batter is a solid mass so there’s no spills or leaks even if you overfill the waffle iron. The original recipe calls for sugar crystals but if you don’t have these you can omit them and simply make sure to put some delicious jam, jelly, syrup, or even savory toppings on the waffles for best results.
Continue reading
This is a super simple but really hearty chili that can be made with very minimal prep. This can also easily be adapted for any diet. It can be made vegan using vegetable stock instead of chicken stock, and it can be gluten-free by substituting potato starch instead of flour. This is a fairly spicy chili so you might want to serve it with cream, cheese, or some bread but it’s not so hot you can’t just eat it as it is. If you want a thicker chili you can mash a portion of the beans before you put them in the pot as well.
Continue reading
This burger is basically inspired by vada pav which is a kind of dreamy street food that is carbs (potatoes) on carbs (bread) with spicy chilies. You can use whatever bun you like, traditionally it’s made in something more like a parker house roll. You can also pick and choose your own toppings though I kept it really simple and went for cheese, lettuce, tomato, and a ketchup-mayo mix for a sauce but feel free to experiment!
Continue reading
I know there’s so many recipes on the internet for matzo balls and they’ll all create a little different texture but I had a lot of trouble finding one in grams/weight instead of cups which just does not work for me now that I’m in Europe so this is my eventual take on matzo balls. Unlike my grandmothers recipe they only take about two hours to come together also and you’ll get a medium dense but still buoyant ball. You can experiment with flavors but personally I think they should just taste like they do. If you have schmaltz definitely use that but olive oil or vegetable oil also both work.
Continue reading
This tart is so good that my cauliflower hating partner willingly went back for seconds. What I will say is that you cannot skip the step where you roast the cauliflower and you can’t skip blind baking the crust which does make this a kind of tedious recipe for a week night but since this will stay in the fridge for a good four days OR you can freeze the pre-baked or baked tart I would suggest doing this as part of a prep or even being a sneaky genius and making two at a time, eating one and freezing the other for the future.
Continue reading
In the original recipe they put a glaze on these and I was about to make one but decided to try one without it and I have to say, they don’t need it at all. These rolls are gooey and spicy and apple-y. I kind of cheated by freezing some local apple slices at the height of apple season to use but probably regular good quality apples will produce something really delicious.
Continue reading
This is basically a standard risotto recipe but I really like this one because it makes the risotto green due to adding some pureed asparagus to the liquid. It’s creamy and satisfying and it feels very spring / summer -like because of the color. I would recommend this if you’re tired of your risotto coming out a sort of blah yellow or brown.
Continue reading
If you’re stuck in a rut of pizzas this is a great way to change things up a little. It’s still very low effort and requires just 10 minutes and the knowledge that you’re going to have pizza that night. This pizza comes out of chewy and flaky. Make sure you don’t put too many toppings on, one or two is the maximum it can hold (and make sure they’re cooked or dry because too much water will make the pizza soggy). Because there are so few ingredients make sure you salt your dough well and season your sauce if you want something out of this world.
Continue reading
This is a great and surprisingly quick dish to make. This is one of those things that really impresses people even though it doesn’t take a ton of effort. It’s a really hearty stew but due to the texture of mushrooms I think it’s best over something like noodles or rice but mashed potatoes or even some crusty bread will do in a pinch.
Continue reading