#indian cheesecake recipe without baking

[monteverestmasala]

Crafting the Perfect Gulab Jamun: A Taste of Tradition

Indulge in the rich tapestry of Indian desserts with the timeless allure of Gulab Jamun. In this article, we'll take you on a culinary journey through the essence of Gulab Jamun, its origins, and the art of making this beloved sweet treat. From its humble beginnings to its place at the heart of Indian celebrations, Gulab Jamun continues to captivate taste buds around the world.

The Origins and Essence of Gulab Jamun: Steeped in history and culture, Gulab Jamun's roots trace back to ancient Persia and Arabia. The name itself, derived from Persian and Arabic words, evokes images of rose-scented sweetness. Made from milk solids, known as khoya or mawa, these golden brown dumplings are deep-fried to perfection and then lovingly soaked in a fragrant sugar syrup infused with rosewater and cardamom. This combination of flavors creates a symphony for the senses, leaving an indelible mark on those who savor it.

Ingredients for Gulab Jamun: To embark on your culinary adventure, gather the following ingredients:

1 cup of milk powder

1/4 cup of all-purpose flour

1/4 teaspoon of baking powder

A pinch of cardamom powder

A pinch of saffron strands (optional)

1 cup of sugar

1 cup of water

Vegetable oil for frying

Step-by-Step Procedure for Making Gulab Jamun:

Prepare the Dough: Combine milk powder, flour, and baking powder before mixing in ghee, cardamom powder, and saffron strands. Gradually add water to form a soft dough.

Form the Dough Balls: Shape the dough into smooth, cherry-sized balls.

Frying the Gulab Jamun: Heat vegetable oil in a deep pan and fry the dough balls until golden brown on all sides.

Prepare the Sugar Syrup: Simmer water and sugar until slightly thickened, adding rosewater or cardamom powder for extra flavor.

Soaking the Gulab Jamun: Once fried, place the Gulab Jamuns in the warm sugar syrup and let them soak to absorb the sweetness and become spongy.

Serve and Enjoy: Garnish with chopped pistachios or almonds and serve warm or at room temperature.

A Bite of Heaven: Gulab Jamun embodies the essence of Indian sweets, offering a harmonious blend of textures and flavors. The crispy exterior gives way to a soft, melt-in-your-mouth center, while the aromatic sugar syrup envelops each bite with its floral sweetness. Whether enjoyed during festive occasions or as a simple indulgence, Gulab Jamun never fails to evoke joy and satisfaction.

Celebrations and Festivals: No Indian celebration is complete without a platter of Gulab Jamun gracing the table. From Diwali to weddings, these delectable dumplings symbolize abundance, joy, and togetherness. Their presence adds a touch of warmth and sweetness to every occasion, making them a cherished part of India's culinary heritage.

Exploring Variations of Gulab Jamun: While the classic recipe holds a special place in hearts worldwide, creative variations offer a modern twist on this traditional dessert. From Gulab Jamun cakes to cheesecakes and even ice cream, there's no limit to the delicious possibilities. Whether you stick to tradition or embark on a culinary adventure, Gulab Jamun promises to delight and enchant with every bite.

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[dezirenatural]

Decadent Delights without Guilt: Exploring Chennai's Premier Sugar-Free Sweet Shop

Introduction:

In a world where health consciousness is on the rise, finding a balance between indulgence and well-being can sometimes feel like a challenge. However, there's a sweet spot where the joy of relishing delectable treats and maintaining a healthy lifestyle converge. Welcome to the Sugar-Free Sweet Shop in Chennai, a haven for those who crave the sweetness of life without compromising their health. Let's explore the delightful world of Dezire Natural, where every bite is guilt-free.

A Sweet Haven for Health-Conscious Foodies:

Nestled in the vibrant city of Chennai, Dezire Natural has become a go-to destination for health-conscious individuals and sweet-toothed enthusiasts alike. This unique sweet shop stands out by offering a wide array of sugar-free delicacies that are both delicious and nourishing. Whether you're looking for traditional Indian sweets, mouthwatering cakes, or innovative desserts, Dezire Natural has something to satisfy every craving.

Natural Sweetness without the Consequences:

Dezire Natural's commitment to health is rooted in their use of natural sweeteners, such as stevia, erythritol, and monk fruit extract. These alternatives not only provide a delectable taste but also eliminate the detrimental effects associated with refined sugar. With their innovative recipes and careful selection of high-quality ingredients, Dezire Natural has perfected the art of creating sugar-free treats that are on par with their sugary counterparts.

Traditional Indian Sweets Reimagined:

In Chennai, a city renowned for its rich culinary heritage, Dezire Natural takes pride in preserving tradition while reimagining classic Indian sweets. Indulge in the exquisite flavours of sugar-free Gulab Jamun, luscious Rasgulla, and melt-in-your-mouth Mysore Pak, among other timeless favourites. Dezire Natural understands the cultural significance of these sweets and believes that everyone should be able to enjoy them, regardless of dietary restrictions.

Innovative Desserts that Delight:

Beyond traditional Indian sweets, Dezire Natural's sweet shop is a haven for innovative and tempting desserts. From sugar-free cupcakes and brownies to creamy cheesecakes and delectable pastries, their dessert menu is a testament to the boundless possibilities of sugar-free baking. Every bite is a celebration of flavour and health, proving that one can have the best of both worlds.

Embracing a Healthier Lifestyle:

The Sugar-Free Sweet Shop experience at Dezire Natural extends beyond indulgence; it encourages customers to adopt a healthier lifestyle. By making the switch to sugar-free treats, individuals can reduce their sugar intake, manage weight, and minimise the risk of various health issues associated with excessive sugar consumption. Dezire Natural empowers its patrons to make informed choices without compromising on taste or enjoyment.

Ordering Convenience and Personalized Service:

Dezire Natural understands the importance of convenience in today's fast-paced world. They offer a user-friendly online platform that allows customers to browse their menu, place orders, and have their sugar-free treats delivered right to their doorstep. Furthermore, their dedicated team provides personalised assistance, ensuring that each customer's dietary needs and preferences are met with care and attention.

Conclusion:

Dezire Natural, the Sugar-Free Sweet Shop in Chennai, is a beacon of hope for health-conscious foodies and those seeking guilt-free indulgence. By offering a wide range of natural, sugar-free delicacies, they have redefined the notion that healthy eating means sacrificing flavour. Visit Dezire Natural and embark on a journey of exquisite tastes, where every bite is a celebration of sweetness and well-being. Say goodbye to guilt and embrace the joys of healthy indulgence at Chennai's beloved sugar-free sweet shop.

[blendopedia]

Indian Cheese Cake in Mango flavour - Kharvas/ Ginnu/ Junnu/ Geen/ Seep Pal/ Bari/ Balli/ Bowli. Try the full recipe on my youtube channel - Blendopedia : https://youtu.be/8AMDgJRx8fo

[milliethekitty27-writing]

Dampfnudel

Gilbert never understood why he baked. Ludwig had gotten loads of comments about how soldiers didn’t cook like that, it was a very Austrian thing to do, bla bla bla. At the time it had bothered Ludwig a little, but now he ignored the snide comments. 

He’d had a hard time making friends when he was younger. He’d been quiet and serious and Gilbert was a handful, but he’d had to move around a lot. He had never been a people-person and despite his many skills and talents, emotions weren’t one of them. He had them, sure, but sometimes he didn’t know how to fix things. 

He’d learned to bake very early on, sitting in Roderich’s kitchen. He’d watched Roderich doing something after a particularly stressful meeting. “Baking is good for the soul.” Roderich had said, kneading dough. “It’s soothing. Every nation should be able to cook. And everyone makes food and needs it. It’s a language everyone speaks. Pass me the flour to your left.” Ludwig had tried it the next day, standing on a step stool next to the older man, and slowly learned to make rolls. 

Ludwig could spend hours in the kitchen. He’d look for the perfect recipe for his mood (a tart? A cake? Or maybe something savory?) before going through his meticulously well stocked kitchen. He’d spend hours getting everything tasting just right and decorating it. 

It was one thing that he and Roderich could do together, honestly. They both worked well (even if Ludwig was much neater) and they could listen to music without a problem. They often did the Christmas baking while Gilbert did the decorating with whoever decided to show up. 

Over the years, Ludwig had learned many recipes. He’d done it out of curiosity (new regions meant new cuisines, and while he wasn’t the worst chef his heart lay in baking with the precise measurements and timing) and for fun, but he’d discovered what his friends and allies liked the most. 

When he’d first met Alfred, many years ago when Alfred was a fresh new nation, Alfred had enthusiastically told him about apple pie. They’d spent a few hours making a mess in the kitchen but the end result had been deliciously flaky. He and Alfred hadn’t made it again, but Ludwig still made it every once in a while. He’d added some to it, and he was planning on making it for Alfred at some point just to see what he thought. More recently, though, Alfred had fallen in love with cheesecake. Ludwig sometimes couldn’t get it to set, but they were going to have a contest for flavors at some point. The apple pie would be the grand test.

He’d learned to make dobos torta when he’d lived with Roderich and Erzsébet years ago. He’d sat in the kitchens and listened to Hungary talk, and she’d shown him how to layer a cake and fill it with buttercream. She had a secret way to prepare walnuts (which she still refused to tell him) and in turn he messed with the flavors. She laughed at him when he did it. Her recipe was still better, but one day he’d be able to beat her. 

Roderich’s lindertorte was a masterpiece. Ludwig didn’t try to make it, because it was Roderich’s thing, but he’d watch Roderich make it so many times that he knew how to do it. He had fond memories at Christmas, during the Cold War when everything else was so far and few people would speak to him, of Roderich showing up carrying half a lindertorte. They’d sat down in his recently rebuilt house, the candles lining the windows, and enjoyed each others company. 

He had learned many French recipes in his travels to France, but Francis was a cook, not a baker. He liked to bake well enough but Francis preferred to cook a mouthwatering, fall off the bone beef with a gorgeous side. Ludwig liked to visit Paris and wander through the cafes. He had taken a cooking class, just for fun, and they’d made eclairs. He enjoyed the rhythmic filling up and the shiny chocolate glaze. He’d sent a box to Francis after soundly kicking his ass in football one year (Gilbert had kindly filmed it). While the outside was decorated in French colors, the inside creams had been meticulously colored as the German flag. Francis had screeched. 

For Belle he made chocolates. They’d spent a few days in a chocolate shop, when they were trying to be a bit more civil following the two wars. Tim had appeared out of nowhere and ended up with a splattering of chocolate on his face, and that had somehow led to all three being covered in chocolate. Belle had laughed so hard that she’d fallen on the ground at the sight of the two serious nations covered in sweets. 

With Arthur he’d learned to do tea time, because Arthur could be a snob, but tiny beautiful cakes with fine details were time consuming and satisfying to finish on the days when the world went crazy. Arthur sent him boxes of teas and recipes when he found interesting ones, and some days they’d sit together and read while eating cakes.

The Italian brothers, ironically enough, both liked cannolis. He’d learned that when he and Feliciano first became allies. Lovino hadn’t been very impressed, declaring it a shitty first attempt, but he’d still cleaned his plate. He’d sent a box of it to Feliciano, after the war, with an apology note, and it had been a first step in talking to him again. Feliciano would spend hours helping him make the recipes, and they’d experiment with all kinds of Italian desserts. 

He and Kiku wandered the streets when he visited, finding interesting restaurants, and they’d bonded over a love of food in the first years of allianceship. Kiku understood his interest and often entertained it (cook books were a common gift, and he spent ages letting Ludwig putter around the kitchen to practice new skills) Kiku’s favorite sweet was okoshi. After the dust of World War II started to clear, Ludwig had gone to visit. He’d brought a pack of okoshi with him, that he’d tried to make himself. Kiku had looked up from where he was sitting at the desk, actually laughed, then told him it wasn’t the worst thing he’d ever eaten (so it was terrible) and they’d maybe try to make it later. They had. Ludwig was planning on visiting later this year. They were going to try to make daifuku again. The first time they’d done it, Ludwig had ended up with more covering his hands and he’d gotten Kiku to laugh.

Ludwig was no master baker, that was true, but he knew his way around a kitchen and the tools. He liked to do it. He had sent personal peace offerings to his fellows through food, gotten lost after an in depth conversation with a baker. He went to local bakeries for breakfast and any other meal and he loved few things more than the smell of something in the oven. He’d found a recipe for some type of baked good for nearly every nation, even the ones he didn’t know well.

Gilbert was the enigma, though. 

Gilbert had claimed he didn’t have a sweet tooth, and it was true. For all of Gilbert’s habits, he rarely ate sweets. He drank more than anyone Ludwig knew (except maybe Arthur) and ate pretty much anything, but he often had another plate of mashed potatoes and wurst before a German chocolate cake. (which was Ludwig’s personal favorite, for the record) 

It had taken a bit of work, but eventually Erzsébet had told him that Gilbert hadn’t been able to have many sweets growing up (like many of the nations hadn’t) and that he’d simply never developed the taste for them. He was used to long marches and cold winters - he preferred to eat something good and hearty to get him through the night rather than the “prissy little cakes that Glasses eats.” 

There had been one thing, though, that Ludwig had found his brother liked. He’d discovered it by accident. They’d been at a Christmas market, just exploring, and there had been a few food trucks. Ludwig had bought a dampfnudel just because he could (and it was covered in cherry and vanilla sauce) but his brother was pitching a bit of a fit because they were somehow out of sausages. (they weren’t - there were more being cooked, but hungry Gilbert equals bitchy Gilbert) Ludwig had lost his patience and simple shoved the dampfnudel into Gilbert’s mouth. Gilbert had sputtered a bit, but ended up stealing the rest of it to eat himself. 

Ludwig learned to make dampfnudel from there. He mastered a gorgeous cherry sauce and a heavenly vanilla sauce. He’d tried hundreds of dampfnudel recipes and tried different timings and spices. His recipe was unique and delicious. He didn’t make it often, but on the days when Gilbert looked most down, most quiet, on the days when Gilbert spent hours looking out the window? Ludwig went into the kitchen and made dampfnudel. He’d put the plate next to his brother and sit down next to him. They didn’t need to speak, but Gilbert would finish the plate, nudge him, and things would go back to normal within the hour. 

Ludwig loved to bake for many reasons, but connecting with people through food? That was a language everyone spoke. 

----

Thank you for reading!

This piece can be found on AO3 here

My friends and I are doing a Friendsgiving (I’ve never done it before) and it’s going to be a very interesting affair. They’re making Indian food but I wanted to make Dampfnudel for the first time. (I know I like it, just never made it) I was talking about it on the phone and just saying the word made me feel incredibly German. I like the idea that all the nations have their little quirks for settling down, and a baking Germany sounds like a great time. 

I’ll be posting a little less frequently this month - I’ve been slammed with some school work and am in a bit of a panic, and my motivation is all over the place. I’ll try to make up for it in November! Have a great week. 

[fastlivenostre55]

Just what Do Vegans Try to eat? Vegan Food Is absolutely not Boring After All!

veganism

Most people think that vegan foods is boring, tasteless, and does not accommodate much variety. Perfectly, they couldn't a little more wrong! With veganism on the trend today - vegans convey more options than ever before to make sure that they have delicious foodstuff to eat and enjoy.

veganism

What exactly Do Vegans Consume?

The vegan healthy eating plan consists primarily with the following foods: vegetables and fruits, fresh fruits, whole-grains, pasta, olive oil, coconut engine oil, tofu, legumes in addition to beans, soy, synthetic meats, faux dairy products, legume patties, flower patties, dried fresh fruit, soy and grain milk, soy yogurt, vegan baking (cakes, muffins, slices, brownies), salads, fresh mindset, smoothies, nuts, vegetables, peanut butter, almond butter, cashew butter, vegan margarine, veg soups, and stir-fries. In fact , nowadays one can possibly create a dish which replicates their favorite ingredients, only without steak and dairy! While using the convenience of countless vegan websites, blogs along with vegan recipe e-books, one should have no hardship finding a recipe so that you can 'clone' their favorite meal or sweet address! Indeed, vegan nutrition never has to be uninspiring!

Vegan Meals For Restaurants

Some people hate to cook every single meal, or they can be simply too busy. The majority of restaurants and take-away cafes offer vegan food and food, including Italian (tomato sauce pastas, plant minestrone etc . ), Chinese (rice, organic spring rolls, flower stir-fry's, steamed fruit and vegetables, vegetable soups, tofu dishes), Indian (rice, dahl, vegetable coconut milk curries, lentil dishes), Thai (rice, vegetable curries, tofu noodle soups, coconut milk pumpkin cereal etc . ), Subway, Sumo-Salad, etc . Actually I guarantee that one could find some vegan food options for nearly any eatery, café or take-away shop nowadays! Lessons to do is require!

Vegan Food With the Supermarket

Since increasing numbers of people are becoming vegetarian together with vegan every year, grocery stores and health sites are doing ones own part to keep up while using the consumer's needs. This is certainly excellent for the modern day busy vegan, that often does not have enough time or energy to be able to cook every meals. The number of vegan supplements and brands usually are increasing every year, with increased and more vegan foods ("vegan fast food") emerging on the book shelves. This vegan junk food includes chocolate rods, muesli bars, bundle chips, cereals, pastries, muffins, cakes, most people name it! The present day day vegan are able to fulfill their refined food desires (put satisfy, in moderation! ) with the availability of products and services available!

Vegan Recommendations

There is a multitude of simple vegan recipes to choose from nowadays to satisfy this tastes and preferences of every vegan. If breakfasts, lunches, dinners out, desserts, snacks and also healthy treats -- you can find an infinite number involving recipes to try out. It is possible to clone just about any with the favorite meals and additionally foods if you identify an appropriate recipe to accomplish this! There are many delicious vegan recipes for you to have a shot at such as scones by means of jam and 'cream, ' 'bacon' in addition to 'eggs, ' 'cheesecakes, ' 'sausage'-rolls, British muffins with 'bacon' and 'eggs, ha chocolate cakes along with brownies - anyone name it, it is possible to clone it! Veganism has never been more pleasurable and delicious when compared to it is today!

[stahlkitchen]

3 QUICK AND EASY STAINLESS STEEL PRESSURE COOKER DESSERTS

A meal feels incomplete without a good dessert, but who has the time and effort to slave over a little sweet nothing. So, we’ve devised three must try recipes that’ll give you the precious time you need while your friends and family enjoy restaurant style desserts at home. 

While it’s common to cook savouries in a steel pressure cooker to save on precious time and effort, what few know is that desserts too come out super well and way faster in a stainless steel pressure cooker. And no, you don’t need a non-stick or an oven to make these dishes. Instead, if you have a superior-quality triply technology stainless steel cooker, you are perfectly armed for the job at hand.

So here goes, do try them, and let us know how it goes.

                                                                1. Caramel Custard

This mouth-watering and simple dessert is always a party hit and done with absolutely no extra time or effort in the kitchen. Caramel custard is a creamy dessert with a beautiful caramel flavour that can be served on any occasion or even for no occasion. And in a pressure cooker it is that much faster and simpler to make at home. 

 Ingredients: 

Custard:

500ml full fat milk

4 eggs plus 1 egg yolk

150g granulated sugar

1 tbsp vanilla essence

Caramel:

200g sugar

 Directions: 

Custard:

Beat the eggs and additional egg yolk with the sugar. Mix the milk and vanilla essence and pour into the egg mix. Whisk well. 

Caramel:

In your cooker, on a high flame, add the sugar. Ensure the sugar is evenly melted and turn off the flame. Pour the caramel into individual ramekins or a ring form pan. Fill the caramelised pan/ ramekins with the custard, just ½ -inch short of the top. Cover the moulds tightly with foil.

 Add one cup of water into your stainless steel cooker. Place a wire rack in the pressure cooker. 

If using a ring mould, cover it with foil and carefully lower it onto the wire rack with the help of a foil sling. Lock the lid. Set the flame on high for 10 minutes.

If using ramekins, cover each one with foil and place on the wire mesh. Lock the lid and set for 6 minutes on high flame. Let the steam release for 10 minutes and cool for one hour. Refrigerate for at least 3 hours.

 Just before serving place each ramekin or the ring mould in a baking dish of very warm water for about 1 minute. Place a plate/dish on top and flip the mould over onto it.

 2. Classic Cheesecake

With any jam or topping of your choice.

This scrumptious dessert is a creamy mousse-y not excessively sweet, yet very refreshing slice of heaven. And unlike popular belief, can easily be made on your stovetop. 

 Ingredients:

Crust:

200g crushed biscuits

50g butter, melted

30g granulated sugar

Filling:

500g cream cheese, softened

1.5 tbsp (12g) Maida / all-purpose flour

1 tsp vanilla essence

2 eggs

100g granulated sugar

1 cup (250ml) water

 Directions:

For the crust, combine the crushed biscuits, butter, and granulated sugar in a small bowl. Mix well. Press the crumb mixture evenly into the bottom of a springform pan. Freeze for 15 minutes.

 For the filling, whip the cream cheese until smooth. Add eggs, and granulated sugar. Mix well, then add vanilla essence and then the Maida. Mix until incorporated. Pour the filling over the chilled crust and spread evenly. Make a sling with foil to lower the pan into the cooker. 

 Pour the water into the base of your steel cooker. Place a wire rack into it. Place the pan onto the wire rack. Lock the lid. Set the flame on low and your timer for 45 mins

 Once the timer is up, allow the steam to release for 10 minutes before opening your triply cooker. Pull the pan out using the foil sling. The centre of the cheesecake should jiggle very slightly when you shake it gently. It will firm up as it cools. Wait for the cake to cool completely, then loosen the springform pan. Place in a container and refrigerate overnight.

Serve with any fruit sauce or jam.

 3. Gajar Ka Halwa

 Just the thought of this recipe is sending me to buy gajar. Known to be a winter dessert, this classic Indian dessert is an all-time any-time comfort food. And while the traditional recipe asks for full fat milk and tonnes of sugar and even more time to combine them, here’s a simple recipe that uses condensed milk, and therefore, condensed time. That beautiful tri-ply stainless steel cooker of yours and dig into this delicious treat without having to slave over it.

 Ingredients:

1 kg carrots (grated)

4 tbsp ghee/ clarified butter

150 ml full fat milk

1 tin sweetened condensed milk

1 tsp cardamom (elaichi) powder

Raisins, almonds, cashews, and pistachios as per your liking

Directions: 

Heat the cooker over a low flame with 2 tsp ghee. Fry your raisins, almonds (sliced) and cashews (Chopped) until golden brown and then remove and set aside. 

 Once again heat the cooker with 2 tbsp ghee and the grated carrots. Turn up the flame to full and sauté for about 5 mins. Add the full fat milk and mix in completely. Lock the lid and allow it to cook for 20 mins. Once the timer is up, take your triply pressure cooker off the stove and let the steam release for 10 mins before opening the lid. 

 Now on a high flame add the condensed milk to the cooked gajar and cook until milk evaporates to your preferred consistency (about 10 mins). Stir in the raisins, cardamom and remaining ghee, and garnish with almonds, pistachios, and cashews. Serve hot and enjoy!

  So, what are you waiting for home chefs, get yourself a Stahl Kitchens’

triply pressure cooker

from

www.stahlkitchens.com

and impress everyone with your new and fabulous skills!

[awesome-longgrainrice]

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[shortsrifle7-blog]

20 Nourishing Vegetarian and Vegan Pumpkin Recipes

Autumn to most of us means bringing out our favorite cozy sweaters and blankets. If you are interested in cooking and eating well, cooks find themselves turning to comfort foods, like soups, baked dishes and treats. It's also about enjoying the harvest and sharing with friends. Unique to this time of year are pumpkins. For a few months of the year, they are in abundance and cost very little. To really stretch things out, I always buy several pie pumpkins - they have more flavor than large ones - roast them, mash up the flesh and divide into 1 cup portions to store in the freezer for future use. This way, I can extend the season. Don't forget to save and roast the pumpkin seeds because they are a special treat and happen to be high in protein and a good source of phosphorus, magnesium and other minerals.

Now onward to some recipes from the archives to satisfy that pumpkin craving. Please note not all of the recipes are vegan friendly, but most are, and many can be adapted to suit dietary requirements.

I've updated this post to feature more pumpkin recipes that I have enjoyed since I first shared this collection.

Kidney Bean Pumpkin Chili

Rich, hearty and slightly smokey chili includes not only the goodness of pumpkin purée, but also red kidney beans, carrots, pepper and mushrooms to fill out the bowl. Finished with some lime juice and a splash of balsamic, this chili is sure to warm the toes.

Vegetarian Pumpkin Chili with Azuki Beans, Barley and Mushrooms

This is a colorful meal in a one bowl. Filling and nourishing, this vegetarian chili is loaded with red beans, barley, pumpkin, vegetables and a robust assortment of seasonings. Certainly a dish for those cold weather days when all you want to do is cuddle up with a blanket and enjoy an especially warming meal.

Curry-Laced Pumpkin and Potato Soup

I like some spice in my kitchen and pumpkin and potato combine well here to warm your spirit and body. This is an easy dish to make too, so it's great for a mid-week lunch or as part of a main meal.

Chickpea Quinoa Pumpkin Burgers

If you adore little baked delights as much as I do, then you'll want to try these protein packed patties that can be served as burgers with bread or buns, or over salad greens with some homemade tomato chutney or tomato sauce. They smell heavenly as they bake in the oven.

Baked Pumpkin Falafel with Tahini Lemon Sauce

On the subject of little bites, falafel never fails to please, especially when served up with some zesty tahini lemon sauce and wrapped in pitas or your favorite flatbreads.

Pumpkin Hummus

Creamy chickpea and pumpkin hummus with a hint of spice. This attractive dip is a delicious feature on your autumn or winter table and also a great addition to an appetizer spread. Serve with crackers, plenty of chopped vegetables and flatbread.

Refried Beans with Pumpkin

A twist on my classic and spicy refried beans, I added some pumpkin purée for added depth and texture and of course, a healthy dose of nourishment.

Pumpkin and Carrot Split Lentil Soup

On those especially chilly days, serve up a bowl of this colourful and creamy soup cooked with toor dal and Indian spicing. Every slurp is a treat for the tastebuds.

South Indian-Style Quinoa with Potato, Pumpkin and Tamarind

Quinoa, pumpkin, potato and peas tossed together with classic south Indian tamarind, coconut and spices makes for an interesting, rather untraditional side that is every bit as satisfying and delicious as you can imagine. This is a hearty dish so consider serving it up with a vegetable soup.

Golden Pumpkin Toor Dal Soup

Beautifully golden in color, this warming and spicy toor dal soup is partially blended until brothy and creamy with vibrant spicing and sweet fresh pumpkin. The tartness from the addition of lemon juice is balanced by the finishing touch of a warming takra.

Spicy Thai Pumpkin Noodle Soup

Easy, sweet and spicy rice noodle and mushroom soup with fragrant pumpkin and coconut milk broth. This textured soup with pumpkin purée added to the broth lends sweetness and a depth of flavor to make this soup one that will have your guests going back for seconds.

Pumpkin Gingerbread Waffles

For breakfast, waffles with a hot cup of coffee or tea are a fine way to warm up in the morning. The divine aroma of the baking waffles with pumpkin pie spicing will have you nibbling on them before the maple syrup is even poured on top to complete the feast.

Vegan Morning Glory Muffins

Delectably moist, with lots of different textures to heighten the mood of even the grumpiest of non-morning folks like myself, these spiced muffins feature the natural sweetness of pumpkin and fruit which is highlighted by the nutty undertone and crunch of walnuts. They are also a wonderful snack, especially with a cup of hot coffee or tea.

Essentially Raw Pumpkin Bites

These pumpkin squares are surprisingly reminiscent of a layer cake or an upside down cheesecake as the bottom layer is made up of dates, prunes and cocoa with that melt in your mouth quality, while the top layer consisting of cashews, maple syrup, pumpkin and spice has a bit of a crunch. No baking is required either, just a bit of patience with the food processor.

Pumpkin Energy Bites

Quick and easy healthy pumpkin energy treats with dark chocolate, nuts, seeds, dried fruit and pumpkin spices. No need to feel guilty about eating a few of these for breakfast or a snack to keep you going throughout the day. Yes, they do contain chocolate but it is the fine quality dark variety and with all those nuts, seeds and dried fruit, do your body a favor and enjoy.

Pumpkin Pie Pudding with Banana and Avocado

Pumpkin pie is a welcome treat, but this easy to prepare pudding is just as good and tastes much like one, except without a crust nor the fuss. Pumpkin puree is whizzed up with banana, avocado, pumpkin pie spices and maple syrup. No need to feel guilty about this nourishing and not too sweet pudding.

Quick and Easy Vegan Pumpkin Molasses Chocolate Chip Bread

Moist and fragrant, this pumpkin and molasses bread studded with dark chocolate chips is not only easy to prepare, but it requires only one bowl to yield one lovely loaf. Not overly sweet, it can be enjoyed for breakfast or dessert.

Pumpkin Cheesecake

Of course, pumpkin also features well in desserts, and this light and creamy cheesecake is a fine example of that. It's crustless too. The only drawback is waiting for the opportunity to enjoy a few bites.

Pumpkin Pie with Fresh Purée

Who can resist the allure of pumpkin pie, especially when a homemade pumpkin purée is baked in a homemade pastry crust. Creamy and rich, with the aromatic spices we associate with baked treats, this might be the best pumpkin pie I've made yet.

Pumpkin Chocolate Chunk Cookies

Soft, chewy and buttery as a chocolate chip cookie should be, but with the additional flavor and fragrance of pumpkin and pumpkin pie spices, they make for a delightful treat anytime of day, including breakfast.

Source: https://foodandspice.blogspot.com/2016/10/10-nourishing-vegetarian-and-vegan.html

[laurallama52-blog]

20 Nourishing Vegetarian and Vegan Pumpkin Recipes

Autumn to most of us means bringing out our favorite cozy sweaters and blankets. If you are interested in cooking and eating well, cooks find themselves turning to comfort foods, like soups, baked dishes and treats. It's also about enjoying the harvest and sharing with friends. Unique to this time of year are pumpkins. For a few months of the year, they are in abundance and cost very little. To really stretch things out, I always buy several pie pumpkins - they have more flavor than large ones - roast them, mash up the flesh and divide into 1 cup portions to store in the freezer for future use. This way, I can extend the season. Don't forget to save and roast the pumpkin seeds because they are a special treat and happen to be high in protein and a good source of phosphorus, magnesium and other minerals.

Now onward to some recipes from the archives to satisfy that pumpkin craving. Please note not all of the recipes are vegan friendly, but most are, and many can be adapted to suit dietary requirements.

I've updated this post to feature more pumpkin recipes that I have enjoyed since I first shared this collection.

Kidney Bean Pumpkin Chili

Rich, hearty and slightly smokey chili includes not only the goodness of pumpkin purée, but also red kidney beans, carrots, pepper and mushrooms to fill out the bowl. Finished with some lime juice and a splash of balsamic, this chili is sure to warm the toes.

Vegetarian Pumpkin Chili with Azuki Beans, Barley and Mushrooms

This is a colorful meal in a one bowl. Filling and nourishing, this vegetarian chili is loaded with red beans, barley, pumpkin, vegetables and a robust assortment of seasonings. Certainly a dish for those cold weather days when all you want to do is cuddle up with a blanket and enjoy an especially warming meal.

Curry-Laced Pumpkin and Potato Soup

I like some spice in my kitchen and pumpkin and potato combine well here to warm your spirit and body. This is an easy dish to make too, so it's great for a mid-week lunch or as part of a main meal.

Chickpea Quinoa Pumpkin Burgers

If you adore little baked delights as much as I do, then you'll want to try these protein packed patties that can be served as burgers with bread or buns, or over salad greens with some homemade tomato chutney or tomato sauce. They smell heavenly as they bake in the oven.

Baked Pumpkin Falafel with Tahini Lemon Sauce

On the subject of little bites, falafel never fails to please, especially when served up with some zesty tahini lemon sauce and wrapped in pitas or your favorite flatbreads.

Pumpkin Hummus

Creamy chickpea and pumpkin hummus with a hint of spice. This attractive dip is a delicious feature on your autumn or winter table and also a great addition to an appetizer spread. Serve with crackers, plenty of chopped vegetables and flatbread.

Refried Beans with Pumpkin

A twist on my classic and spicy refried beans, I added some pumpkin purée for added depth and texture and of course, a healthy dose of nourishment.

Pumpkin and Carrot Split Lentil Soup

On those especially chilly days, serve up a bowl of this colourful and creamy soup cooked with toor dal and Indian spicing. Every slurp is a treat for the tastebuds.

South Indian-Style Quinoa with Potato, Pumpkin and Tamarind

Quinoa, pumpkin, potato and peas tossed together with classic south Indian tamarind, coconut and spices makes for an interesting, rather untraditional side that is every bit as satisfying and delicious as you can imagine. This is a hearty dish so consider serving it up with a vegetable soup.

Golden Pumpkin Toor Dal Soup

Beautifully golden in color, this warming and spicy toor dal soup is partially blended until brothy and creamy with vibrant spicing and sweet fresh pumpkin. The tartness from the addition of lemon juice is balanced by the finishing touch of a warming takra.

Spicy Thai Pumpkin Noodle Soup

Easy, sweet and spicy rice noodle and mushroom soup with fragrant pumpkin and coconut milk broth. This textured soup with pumpkin purée added to the broth lends sweetness and a depth of flavor to make this soup one that will have your guests going back for seconds.

Pumpkin Gingerbread Waffles

For breakfast, waffles with a hot cup of coffee or tea are a fine way to warm up in the morning. The divine aroma of the baking waffles with pumpkin pie spicing will have you nibbling on them before the maple syrup is even poured on top to complete the feast.

Vegan Morning Glory Muffins

Delectably moist, with lots of different textures to heighten the mood of even the grumpiest of non-morning folks like myself, these spiced muffins feature the natural sweetness of pumpkin and fruit which is highlighted by the nutty undertone and crunch of walnuts. They are also a wonderful snack, especially with a cup of hot coffee or tea.

Essentially Raw Pumpkin Bites

These pumpkin squares are surprisingly reminiscent of a layer cake or an upside down cheesecake as the bottom layer is made up of dates, prunes and cocoa with that melt in your mouth quality, while the top layer consisting of cashews, maple syrup, pumpkin and spice has a bit of a crunch. No baking is required either, just a bit of patience with the food processor.

Pumpkin Energy Bites

Quick and easy healthy pumpkin energy treats with dark chocolate, nuts, seeds, dried fruit and pumpkin spices. No need to feel guilty about eating a few of these for breakfast or a snack to keep you going throughout the day. Yes, they do contain chocolate but it is the fine quality dark variety and with all those nuts, seeds and dried fruit, do your body a favor and enjoy.

Pumpkin Pie Pudding with Banana and Avocado

Pumpkin pie is a welcome treat, but this easy to prepare pudding is just as good and tastes much like one, except without a crust nor the fuss. Pumpkin puree is whizzed up with banana, avocado, pumpkin pie spices and maple syrup. No need to feel guilty about this nourishing and not too sweet pudding.

Quick and Easy Vegan Pumpkin Molasses Chocolate Chip Bread

Moist and fragrant, this pumpkin and molasses bread studded with dark chocolate chips is not only easy to prepare, but it requires only one bowl to yield one lovely loaf. Not overly sweet, it can be enjoyed for breakfast or dessert.

Pumpkin Cheesecake

Of course, pumpkin also features well in desserts, and this light and creamy cheesecake is a fine example of that. It's crustless too. The only drawback is waiting for the opportunity to enjoy a few bites.

Pumpkin Pie with Fresh Purée

Who can resist the allure of pumpkin pie, especially when a homemade pumpkin purée is baked in a homemade pastry crust. Creamy and rich, with the aromatic spices we associate with baked treats, this might be the best pumpkin pie I've made yet.

Pumpkin Chocolate Chunk Cookies

Soft, chewy and buttery as a chocolate chip cookie should be, but with the additional flavor and fragrance of pumpkin and pumpkin pie spices, they make for a delightful treat anytime of day, including breakfast.

Source: https://foodandspice.blogspot.com/2016/10/10-nourishing-vegetarian-and-vegan.html

[bulbspoon9-blog]

20 Nourishing Vegetarian and Vegan Pumpkin Recipes

Autumn to most of us means bringing out our favorite cozy sweaters and blankets. If you are interested in cooking and eating well, cooks find themselves turning to comfort foods, like soups, baked dishes and treats. It's also about enjoying the harvest and sharing with friends. Unique to this time of year are pumpkins. For a few months of the year, they are in abundance and cost very little. To really stretch things out, I always buy several pie pumpkins - they have more flavor than large ones - roast them, mash up the flesh and divide into 1 cup portions to store in the freezer for future use. This way, I can extend the season. Don't forget to save and roast the pumpkin seeds because they are a special treat and happen to be high in protein and a good source of phosphorus, magnesium and other minerals.

Now onward to some recipes from the archives to satisfy that pumpkin craving. Please note not all of the recipes are vegan friendly, but most are, and many can be adapted to suit dietary requirements.

I've updated this post to feature more pumpkin recipes that I have enjoyed since I first shared this collection.

Kidney Bean Pumpkin Chili

Rich, hearty and slightly smokey chili includes not only the goodness of pumpkin purée, but also red kidney beans, carrots, pepper and mushrooms to fill out the bowl. Finished with some lime juice and a splash of balsamic, this chili is sure to warm the toes.

Vegetarian Pumpkin Chili with Azuki Beans, Barley and Mushrooms

This is a colorful meal in a one bowl. Filling and nourishing, this vegetarian chili is loaded with red beans, barley, pumpkin, vegetables and a robust assortment of seasonings. Certainly a dish for those cold weather days when all you want to do is cuddle up with a blanket and enjoy an especially warming meal.

Curry-Laced Pumpkin and Potato Soup

I like some spice in my kitchen and pumpkin and potato combine well here to warm your spirit and body. This is an easy dish to make too, so it's great for a mid-week lunch or as part of a main meal.

Chickpea Quinoa Pumpkin Burgers

If you adore little baked delights as much as I do, then you'll want to try these protein packed patties that can be served as burgers with bread or buns, or over salad greens with some homemade tomato chutney or tomato sauce. They smell heavenly as they bake in the oven.

Baked Pumpkin Falafel with Tahini Lemon Sauce

On the subject of little bites, falafel never fails to please, especially when served up with some zesty tahini lemon sauce and wrapped in pitas or your favorite flatbreads.

Pumpkin Hummus

Creamy chickpea and pumpkin hummus with a hint of spice. This attractive dip is a delicious feature on your autumn or winter table and also a great addition to an appetizer spread. Serve with crackers, plenty of chopped vegetables and flatbread.

Refried Beans with Pumpkin

A twist on my classic and spicy refried beans, I added some pumpkin purée for added depth and texture and of course, a healthy dose of nourishment.

Pumpkin and Carrot Split Lentil Soup

On those especially chilly days, serve up a bowl of this colourful and creamy soup cooked with toor dal and Indian spicing. Every slurp is a treat for the tastebuds.

South Indian-Style Quinoa with Potato, Pumpkin and Tamarind

Quinoa, pumpkin, potato and peas tossed together with classic south Indian tamarind, coconut and spices makes for an interesting, rather untraditional side that is every bit as satisfying and delicious as you can imagine. This is a hearty dish so consider serving it up with a vegetable soup.

Golden Pumpkin Toor Dal Soup

Beautifully golden in color, this warming and spicy toor dal soup is partially blended until brothy and creamy with vibrant spicing and sweet fresh pumpkin. The tartness from the addition of lemon juice is balanced by the finishing touch of a warming takra.

Spicy Thai Pumpkin Noodle Soup

Easy, sweet and spicy rice noodle and mushroom soup with fragrant pumpkin and coconut milk broth. This textured soup with pumpkin purée added to the broth lends sweetness and a depth of flavor to make this soup one that will have your guests going back for seconds.

Pumpkin Gingerbread Waffles

For breakfast, waffles with a hot cup of coffee or tea are a fine way to warm up in the morning. The divine aroma of the baking waffles with pumpkin pie spicing will have you nibbling on them before the maple syrup is even poured on top to complete the feast.

Vegan Morning Glory Muffins

Delectably moist, with lots of different textures to heighten the mood of even the grumpiest of non-morning folks like myself, these spiced muffins feature the natural sweetness of pumpkin and fruit which is highlighted by the nutty undertone and crunch of walnuts. They are also a wonderful snack, especially with a cup of hot coffee or tea.

Essentially Raw Pumpkin Bites

These pumpkin squares are surprisingly reminiscent of a layer cake or an upside down cheesecake as the bottom layer is made up of dates, prunes and cocoa with that melt in your mouth quality, while the top layer consisting of cashews, maple syrup, pumpkin and spice has a bit of a crunch. No baking is required either, just a bit of patience with the food processor.

Pumpkin Energy Bites

Quick and easy healthy pumpkin energy treats with dark chocolate, nuts, seeds, dried fruit and pumpkin spices. No need to feel guilty about eating a few of these for breakfast or a snack to keep you going throughout the day. Yes, they do contain chocolate but it is the fine quality dark variety and with all those nuts, seeds and dried fruit, do your body a favor and enjoy.

Pumpkin Pie Pudding with Banana and Avocado

Pumpkin pie is a welcome treat, but this easy to prepare pudding is just as good and tastes much like one, except without a crust nor the fuss. Pumpkin puree is whizzed up with banana, avocado, pumpkin pie spices and maple syrup. No need to feel guilty about this nourishing and not too sweet pudding.

Quick and Easy Vegan Pumpkin Molasses Chocolate Chip Bread

Moist and fragrant, this pumpkin and molasses bread studded with dark chocolate chips is not only easy to prepare, but it requires only one bowl to yield one lovely loaf. Not overly sweet, it can be enjoyed for breakfast or dessert.

Pumpkin Cheesecake

Of course, pumpkin also features well in desserts, and this light and creamy cheesecake is a fine example of that. It's crustless too. The only drawback is waiting for the opportunity to enjoy a few bites.

Pumpkin Pie with Fresh Purée

Who can resist the allure of pumpkin pie, especially when a homemade pumpkin purée is baked in a homemade pastry crust. Creamy and rich, with the aromatic spices we associate with baked treats, this might be the best pumpkin pie I've made yet.

Pumpkin Chocolate Chunk Cookies

Soft, chewy and buttery as a chocolate chip cookie should be, but with the additional flavor and fragrance of pumpkin and pumpkin pie spices, they make for a delightful treat anytime of day, including breakfast.

Source: https://foodandspice.blogspot.com/2016/10/10-nourishing-vegetarian-and-vegan.html

[totallymysticalbouquet-stuf-blog]

What makes Waffle Shop Menu trend among other Desserts

The current generation is gradually and rapidly moving over from Indian desserts and sweets that range from barfis to jalebis to more westernised desserts from pies to cheesecakes. But what has caught India’s imagination in western desserts is the Waffle. The present generation has been opened up to world cuisine and when it comes to desserts, it is the humble waffle that has caught the attention of many metropolitan and more importantly leads to the creation of popular waffle shops in Mumbai.

Due to the globalisation and disposal incomes now earned by the trending generation, western culture and cuisine have seamlessly seeped into cosmopolitan cities like Mumbai. Through the introduction of Waffles in India, various waffle shops in Mumbai spruced up catering to the likes of waffle lovers.

What makes waffles so popular is the fact that it has become popular after lunch or dinner dessert. The waffle if made correctly is crisp light and crunchy wafer, that when paired with any other fusions that range from honey to molten chocolate dips make the waffle a lot more enjoyable. The greatest gift that a waffle possesses is that it can be blended with any sweet ingredients, be it fruits, sugary liquids or for that matter pastries. It just infuses itself into the recipe without changing its original taste.

The past two to three years have seen wade of Waffle shop near me in Mumbai. These waffle shop address range from Vile Parle to Ghatkopar. These shops are now quickly been set up by young entrepreneurs who are now catapulting on the rising popularity of this exotic international dessert. World of Waffles is one such outlet that is doing a great job in providing a waffle that is closest to the authentic western waffles that are provided abroad.

Authentic, crispy, lightweight easy to take away, World of Waffles in Ghatkopar caters to a Waffle shop menu that presents more than 30 flavours to consumers. This ensures that there is something for everyone to enjoy it. The World of Waffle shop menu prices too are competitive, making it a favourite hangout for friends and families. The ambience of the shop is what makes it trending and more sought after as compared to other waffle shops in Mumbai.

The waffles are purely vegetarian in nature and hence no meat product is used in baking it. Now one can enjoy all the classics be it the maple syrup or molten chocolate topped with sugary tidbits. One can indulge in the waffle sweetness. There is still more space and room to grow in the waffle market, but one thing is assured World of Waffles intends to always stay on top of the game when it comes to creating unique waffle dishes. Walk into the store and grab your very own favourite waffle today.

[beechroof80-blog]

How to Use the Pot-in-Pot Method in Your Pressure Cooker (Instant Pot)

August 12, 2018

This post may contain affiliate links, which won’t change your price but Pressure Cooking Today will receive some commission.

Wondering how to use the pot-in-pot method to cook in your pressure cooker? This tutorial will walk you through the whole pot-in-pot process—how to set it up and what equipment you’ll need, as well as tips for adapting recipes to cook pot-in-pot!

Have you tried pot-in-pot cooking yet? The pot-in-pot method (sometimes shortened to “PIP”) of cooking in the electric pressure cooker has several benefits!

Cooking pot-in-pot lets you make a dish in the pressure cooker without dirtying the inner cooking pot, which is useful if you plan to use the pressure cooker again (for instance, making white rice to serve with your Beef and Broccoli).

Pot-in-pot also lets you make two separate parts of the meal at the same time in the same pressure cooker (making white rice while the lemon chicken cooks below).

Pot-in-pot is necessary for “baking” things like cheesecakes in the pressure cooker.

It’s also automatic portion control—the pot-in-pot method uses cute, smaller-size dishes like cake pans, half-size Bundt pans, mason jars, and ramekins.

I recently had the chance to walk a friend through the pot-in-pot method, and I thought I’d take some photos to share with you!

You’ll find lots of pot-in-pot recipes in my forthcoming dessert cookbook, Instantly Sweet. (Have you preordered your copy yet?)

For this tutorial, I’ll be adapting my classic white rice recipe to use the pot-in-pot method.

Equipment

First, you’ll need to assemble your equipment—in addition to your pressure cooker, you’ll need a trivet, an oven-safe pan or glass dish, and a sling or retriever tongs.

Many pressure cookers come with a trivet (also called a cooking rack with feet)—some are lower than others, and some have handles to make it easier to remove the pot. If your pressure cooker came with a trivet, you’re good to go. If you need to purchase one, I highly recommend having both a low trivet for cooking taller pans and a high trivet for cooking one-pot meals.

As far as the cooking dish goes, most oven-safe dishes will work as long as it fits in your pressure cooker with enough room for the steam to escape around it. Many people like to cook their rice in a Pyrex or other serving dish; however, some people shy away from glass. Do what you’re comfortable with! I’m partial to using my 7×3-inch round cake pan—it really is my workhorse in the kitchen.

You can make a simple sling by folding a long strip of aluminum foil in thirds lengthwise. Since I cook pot-in-pot so often, I’ve made a reusable sling by cutting a large silicone pastry mat lengthwise into 4-inch strips. I also love to use my retriever tongs to remove the pot-in-pot pan from the hot inner cooking pot. As always—go with what works for you!

Process

The MOST important thing to remember about pot-in-pot cooking is to add water to the cooking pot BEFORE lowering in the pan! Pressure cookers need steam to cook—the water added to the bottom of the pressure cooking pot is the key to creating this steam! I like to add the water to the pressure cooking pot first thing so that I don’t accidentally forget this step once the pot-in-pot is in place.

The amount of water needed will vary depending on the cook time; however, for most things (cheesecake, rice, eggs, veggies), add 1 cup of water to the 6 quart pressure cooking pot, then place the trivet on the bottom.

In your oven-safe dish, add the ingredients and stir. Center the oven-safe dish on the sling, and use the sling to carefully lower the pan onto the trivet. Fold the sling so that it doesn’t interfere with closing the lid.

Lock the lid in place and cook as directed. When the time comes, remove the lid and unfold the sling. Use the sling to remove the oven-safe dish from the pressure cooker. (Be careful, since the cooking process can make the sling hot and slippery.)

I like to use my mini mitts to get a good grip on the sling since they’re all silicone and easy to wash, but any oven mitt will work. Other people prefer to use retriever tongs to grab the sides of the pan and lift it out. Use whatever you have on hand to do what works best for you!

Recipes that Use the Pot-in-Pot Method

If you’re brand new to cooking pot-in-pot, I’d recommend you start with a few recipes that are already written to use the pot-in-pot method.

Red, White, and Blue Cheesecake (or any other cheesecake recipes) Spinach Artichoke Dip Barbecue Bacon Meatloaf (OK, technically this one doesn’t use a pot in another pot—the meatloaf itself rests on foil—but the principles are the same) Lemon Chicken (see it in action in the video and follow the tips listed at the bottom of the recipe)

More Pot-in-Pot recipes from The Electric Pressure Cookbook

Mexican Breakfast Casserole (p. 41) “Baked” Cheese Ravioli (p. 124) Penne and Homemade Marinara Sauce (p. 200) Buttermilk Cornbread (p. 261) Nearly the entire dessert section (starting p. 277)

Adjusting a Recipe to Use the Pot-in-Pot Method

Once you’ve familiarized yourself with the pot-in-pot method, you can start to get a feel for what kinds of recipes it’ll work with. Here are a few guiding principles I use:

Choose Similar Ingredients to Another Pot-in-Pot Recipe

One of the easiest ways to adjust a pot-in-pot recipe is to choose a recipe that uses similar ingredients and base your cook time off of that. For example, if you want to make a Snickers Cheesecake, I recommend starting with my Peanut Butter Cup Cheesecake recipe and adapting it to your candy of choice. (Candy, chocolate chips, and other mix-ins to the cheesecake batter require a longer cooking time.)

Choose Foods with Similar Cook Times

Choose recipes with similar cook times—for instance chicken breasts diced into large bite-size pieces cook in 3 or 4 minutes with a 10-minute natural pressure release, which is an excellent match for the cook time of white rice! For example, you can make my Indian Butter Chicken and rice at the same time! Simply cut the chicken thighs into large bite-size pieces so they cook more quickly. Then add a trivet and rice as directed in the white rice recipe below and reduce the High Pressure cook time to 4 minutes with a 10-minute natural release.

Chicken is also an excellent match for pastas. To figure out a cook time for pasta, simply take the time listed on the box, divide in half and then subtract a minute. (For example, the time listed on my box of bowtie pasta is 12 minutes, so in the pressure cooker that bowtie pasta should cook in 5 minutes.)

I love to serve my Chicken Lazone over pasta, so when I want to use the pot-in-pot method, I saute the chicken in the cooking pot, then transfer the sauteed chicken to my cake pan. I’ll wipe out the pot, then cook my spaghetti in the bottom of the cooking pot with just enough water to cover the noodles. I’ll rest the cake pan on a tall trivet in the cooker and cook for 3 minutes with a quick pressure release.

Change the Size of the Meat

Large cuts of meat require much longer in the pressure cooker than that same cut of meat diced into bite-size pieces. So if you want to cook a side with a longer cook time, consider changing up the size of the meat. For instance, the thinly sliced beef strips in Beef and Broccoli only take 12 minutes at high pressure, so they’re too long for white rice and too short for brown rice. However, beef cut into 2- or 3-inch cubes would need about 20 minutes at high pressure, making them a good match for brown rice, which has a 22-minute cook time and a 20-minute natural pressure release.

Don’t Be Afraid to Add Time

Since the trivet lifts foods up and away from the heating element on the bottom of the cooking pan, foods occasionally need an additional minute or two at high pressure. When first adjusting a recipe, I recommend starting with the original time listed in the different recipes and testing for doneness. For example, if I use a tall trivet when just cooking rice pot-in-pot, I will use a 4-minute cook time to make sure the rice cooks through.

OK, that’s it! Do you have any questions about cooking pot-in-pot? Leave me your questions in the comments!

Perfect Pot-in-Pot Pressure Cooker White Rice

Ingredients:

1 cup long-grain white rice, rinsed*

1 1/4 cups water

1/2 teaspoon salt

Directions:

Place a trivet in the bottom of the pressure cooking pot and add 1 cup water to the bottom of the cooking pot.

In a 7×3-inch cake pan or oven-safe dish, add the rinsed rice, 1 1/4 cups water, and salt. Stir and ensure all rice is covered.

Lock the lid in place. Select High Pressure and 4 minutes cook time.**

When the cook time ends, turn off the pressure cooker and allow pressure to release naturally for 10 minutes, then finish with a quick pressure release.

Use the sling to carefully remove the oven-safe dish from the pressure cooker. Fluff rice with a fork or the rice paddle that came with your pressure cooker.

*This white rice recipe works well with basmati, jasmine, short- and long-grain white rices, with no change to cook time or water content.

**When I cook pot-in-pot, I find that the rice needs an additional minute or two from what a traditional, cook-on-the-bottom recipe calls for. A 4-minute cook time is perfect for me at 5,000 feet—start with that and add another minute if necessary.

Pin It: 

Source: https://www.pressurecookingtoday.com/how-to-use-the-pot-in-pot-method-in-your-pressure-cooker-instant-pot/

[iraqairbus35-blog]

How to Use the Pot-in-Pot Method in Your Pressure Cooker (Instant Pot)

August 12, 2018

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Wondering how to use the pot-in-pot method to cook in your pressure cooker? This tutorial will walk you through the whole pot-in-pot process—how to set it up and what equipment you’ll need, as well as tips for adapting recipes to cook pot-in-pot!

Have you tried pot-in-pot cooking yet? The pot-in-pot method (sometimes shortened to “PIP”) of cooking in the electric pressure cooker has several benefits!

Cooking pot-in-pot lets you make a dish in the pressure cooker without dirtying the inner cooking pot, which is useful if you plan to use the pressure cooker again (for instance, making white rice to serve with your Beef and Broccoli).

Pot-in-pot also lets you make two separate parts of the meal at the same time in the same pressure cooker (making white rice while the lemon chicken cooks below).

Pot-in-pot is necessary for “baking” things like cheesecakes in the pressure cooker.

It’s also automatic portion control—the pot-in-pot method uses cute, smaller-size dishes like cake pans, half-size Bundt pans, mason jars, and ramekins.

I recently had the chance to walk a friend through the pot-in-pot method, and I thought I’d take some photos to share with you!

You’ll find lots of pot-in-pot recipes in my forthcoming dessert cookbook, Instantly Sweet. (Have you preordered your copy yet?)

For this tutorial, I’ll be adapting my classic white rice recipe to use the pot-in-pot method.

Equipment

First, you’ll need to assemble your equipment—in addition to your pressure cooker, you’ll need a trivet, an oven-safe pan or glass dish, and a sling or retriever tongs.

Many pressure cookers come with a trivet (also called a cooking rack with feet)—some are lower than others, and some have handles to make it easier to remove the pot. If your pressure cooker came with a trivet, you’re good to go. If you need to purchase one, I highly recommend having both a low trivet for cooking taller pans and a high trivet for cooking one-pot meals.

As far as the cooking dish goes, most oven-safe dishes will work as long as it fits in your pressure cooker with enough room for the steam to escape around it. Many people like to cook their rice in a Pyrex or other serving dish; however, some people shy away from glass. Do what you’re comfortable with! I’m partial to using my 7×3-inch round cake pan—it really is my workhorse in the kitchen.

You can make a simple sling by folding a long strip of aluminum foil in thirds lengthwise. Since I cook pot-in-pot so often, I’ve made a reusable sling by cutting a large silicone pastry mat lengthwise into 4-inch strips. I also love to use my retriever tongs to remove the pot-in-pot pan from the hot inner cooking pot. As always—go with what works for you!

Process

The MOST important thing to remember about pot-in-pot cooking is to add water to the cooking pot BEFORE lowering in the pan! Pressure cookers need steam to cook—the water added to the bottom of the pressure cooking pot is the key to creating this steam! I like to add the water to the pressure cooking pot first thing so that I don’t accidentally forget this step once the pot-in-pot is in place.

The amount of water needed will vary depending on the cook time; however, for most things (cheesecake, rice, eggs, veggies), add 1 cup of water to the 6 quart pressure cooking pot, then place the trivet on the bottom.

In your oven-safe dish, add the ingredients and stir. Center the oven-safe dish on the sling, and use the sling to carefully lower the pan onto the trivet. Fold the sling so that it doesn’t interfere with closing the lid.

Lock the lid in place and cook as directed. When the time comes, remove the lid and unfold the sling. Use the sling to remove the oven-safe dish from the pressure cooker. (Be careful, since the cooking process can make the sling hot and slippery.)

I like to use my mini mitts to get a good grip on the sling since they’re all silicone and easy to wash, but any oven mitt will work. Other people prefer to use retriever tongs to grab the sides of the pan and lift it out. Use whatever you have on hand to do what works best for you!

Recipes that Use the Pot-in-Pot Method

If you’re brand new to cooking pot-in-pot, I’d recommend you start with a few recipes that are already written to use the pot-in-pot method.

Red, White, and Blue Cheesecake (or any other cheesecake recipes) Spinach Artichoke Dip Barbecue Bacon Meatloaf (OK, technically this one doesn’t use a pot in another pot—the meatloaf itself rests on foil—but the principles are the same) Lemon Chicken (see it in action in the video and follow the tips listed at the bottom of the recipe)

More Pot-in-Pot recipes from The Electric Pressure Cookbook

Mexican Breakfast Casserole (p. 41) “Baked” Cheese Ravioli (p. 124) Penne and Homemade Marinara Sauce (p. 200) Buttermilk Cornbread (p. 261) Nearly the entire dessert section (starting p. 277)

Adjusting a Recipe to Use the Pot-in-Pot Method

Once you’ve familiarized yourself with the pot-in-pot method, you can start to get a feel for what kinds of recipes it’ll work with. Here are a few guiding principles I use:

Choose Similar Ingredients to Another Pot-in-Pot Recipe

One of the easiest ways to adjust a pot-in-pot recipe is to choose a recipe that uses similar ingredients and base your cook time off of that. For example, if you want to make a Snickers Cheesecake, I recommend starting with my Peanut Butter Cup Cheesecake recipe and adapting it to your candy of choice. (Candy, chocolate chips, and other mix-ins to the cheesecake batter require a longer cooking time.)

Choose Foods with Similar Cook Times

Choose recipes with similar cook times—for instance chicken breasts diced into large bite-size pieces cook in 3 or 4 minutes with a 10-minute natural pressure release, which is an excellent match for the cook time of white rice! For example, you can make my Indian Butter Chicken and rice at the same time! Simply cut the chicken thighs into large bite-size pieces so they cook more quickly. Then add a trivet and rice as directed in the white rice recipe below and reduce the High Pressure cook time to 4 minutes with a 10-minute natural release.

Chicken is also an excellent match for pastas. To figure out a cook time for pasta, simply take the time listed on the box, divide in half and then subtract a minute. (For example, the time listed on my box of bowtie pasta is 12 minutes, so in the pressure cooker that bowtie pasta should cook in 5 minutes.)

I love to serve my Chicken Lazone over pasta, so when I want to use the pot-in-pot method, I saute the chicken in the cooking pot, then transfer the sauteed chicken to my cake pan. I’ll wipe out the pot, then cook my spaghetti in the bottom of the cooking pot with just enough water to cover the noodles. I’ll rest the cake pan on a tall trivet in the cooker and cook for 3 minutes with a quick pressure release.

Change the Size of the Meat

Large cuts of meat require much longer in the pressure cooker than that same cut of meat diced into bite-size pieces. So if you want to cook a side with a longer cook time, consider changing up the size of the meat. For instance, the thinly sliced beef strips in Beef and Broccoli only take 12 minutes at high pressure, so they’re too long for white rice and too short for brown rice. However, beef cut into 2- or 3-inch cubes would need about 20 minutes at high pressure, making them a good match for brown rice, which has a 22-minute cook time and a 20-minute natural pressure release.

Don’t Be Afraid to Add Time

Since the trivet lifts foods up and away from the heating element on the bottom of the cooking pan, foods occasionally need an additional minute or two at high pressure. When first adjusting a recipe, I recommend starting with the original time listed in the different recipes and testing for doneness. For example, if I use a tall trivet when just cooking rice pot-in-pot, I will use a 4-minute cook time to make sure the rice cooks through.

OK, that’s it! Do you have any questions about cooking pot-in-pot? Leave me your questions in the comments!

Perfect Pot-in-Pot Pressure Cooker White Rice

Ingredients:

1 cup long-grain white rice, rinsed*

1 1/4 cups water

1/2 teaspoon salt

Directions:

Place a trivet in the bottom of the pressure cooking pot and add 1 cup water to the bottom of the cooking pot.

In a 7×3-inch cake pan or oven-safe dish, add the rinsed rice, 1 1/4 cups water, and salt. Stir and ensure all rice is covered.

Lock the lid in place. Select High Pressure and 4 minutes cook time.**

When the cook time ends, turn off the pressure cooker and allow pressure to release naturally for 10 minutes, then finish with a quick pressure release.

Use the sling to carefully remove the oven-safe dish from the pressure cooker. Fluff rice with a fork or the rice paddle that came with your pressure cooker.

*This white rice recipe works well with basmati, jasmine, short- and long-grain white rices, with no change to cook time or water content.

**When I cook pot-in-pot, I find that the rice needs an additional minute or two from what a traditional, cook-on-the-bottom recipe calls for. A 4-minute cook time is perfect for me at 5,000 feet—start with that and add another minute if necessary.

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Source: https://www.pressurecookingtoday.com/how-to-use-the-pot-in-pot-method-in-your-pressure-cooker-instant-pot/

[bubblesweets6-blog]

20 Nourishing Vegetarian and Vegan Pumpkin Recipes

Autumn to most of us means bringing out our favorite cozy sweaters and blankets. If you are interested in cooking and eating well, cooks find themselves turning to comfort foods, like soups, baked dishes and treats. It's also about enjoying the harvest and sharing with friends. Unique to this time of year are pumpkins. For a few months of the year, they are in abundance and cost very little. To really stretch things out, I always buy several pie pumpkins - they have more flavor than large ones - roast them, mash up the flesh and divide into 1 cup portions to store in the freezer for future use. This way, I can extend the season. Don't forget to save and roast the pumpkin seeds because they are a special treat and happen to be high in protein and a good source of phosphorus, magnesium and other minerals.

Now onward to some recipes from the archives to satisfy that pumpkin craving. Please note not all of the recipes are vegan friendly, but most are, and many can be adapted to suit dietary requirements.

I've updated this post to feature more pumpkin recipes that I have enjoyed since I first shared this collection.

Kidney Bean Pumpkin Chili

Rich, hearty and slightly smokey chili includes not only the goodness of pumpkin purée, but also red kidney beans, carrots, pepper and mushrooms to fill out the bowl. Finished with some lime juice and a splash of balsamic, this chili is sure to warm the toes.

Vegetarian Pumpkin Chili with Azuki Beans, Barley and Mushrooms

This is a colorful meal in a one bowl. Filling and nourishing, this vegetarian chili is loaded with red beans, barley, pumpkin, vegetables and a robust assortment of seasonings. Certainly a dish for those cold weather days when all you want to do is cuddle up with a blanket and enjoy an especially warming meal.

Curry-Laced Pumpkin and Potato Soup

I like some spice in my kitchen and pumpkin and potato combine well here to warm your spirit and body. This is an easy dish to make too, so it's great for a mid-week lunch or as part of a main meal.

Chickpea Quinoa Pumpkin Burgers

If you adore little baked delights as much as I do, then you'll want to try these protein packed patties that can be served as burgers with bread or buns, or over salad greens with some homemade tomato chutney or tomato sauce. They smell heavenly as they bake in the oven.

Baked Pumpkin Falafel with Tahini Lemon Sauce

On the subject of little bites, falafel never fails to please, especially when served up with some zesty tahini lemon sauce and wrapped in pitas or your favorite flatbreads.

Pumpkin Hummus

Creamy chickpea and pumpkin hummus with a hint of spice. This attractive dip is a delicious feature on your autumn or winter table and also a great addition to an appetizer spread. Serve with crackers, plenty of chopped vegetables and flatbread.

Refried Beans with Pumpkin

A twist on my classic and spicy refried beans, I added some pumpkin purée for added depth and texture and of course, a healthy dose of nourishment.

Pumpkin and Carrot Split Lentil Soup

On those especially chilly days, serve up a bowl of this colourful and creamy soup cooked with toor dal and Indian spicing. Every slurp is a treat for the tastebuds.

South Indian-Style Quinoa with Potato, Pumpkin and Tamarind

Quinoa, pumpkin, potato and peas tossed together with classic south Indian tamarind, coconut and spices makes for an interesting, rather untraditional side that is every bit as satisfying and delicious as you can imagine. This is a hearty dish so consider serving it up with a vegetable soup.

Golden Pumpkin Toor Dal Soup

Beautifully golden in color, this warming and spicy toor dal soup is partially blended until brothy and creamy with vibrant spicing and sweet fresh pumpkin. The tartness from the addition of lemon juice is balanced by the finishing touch of a warming takra.

Spicy Thai Pumpkin Noodle Soup

Easy, sweet and spicy rice noodle and mushroom soup with fragrant pumpkin and coconut milk broth. This textured soup with pumpkin purée added to the broth lends sweetness and a depth of flavor to make this soup one that will have your guests going back for seconds.

Pumpkin Gingerbread Waffles

For breakfast, waffles with a hot cup of coffee or tea are a fine way to warm up in the morning. The divine aroma of the baking waffles with pumpkin pie spicing will have you nibbling on them before the maple syrup is even poured on top to complete the feast.

Vegan Morning Glory Muffins

Delectably moist, with lots of different textures to heighten the mood of even the grumpiest of non-morning folks like myself, these spiced muffins feature the natural sweetness of pumpkin and fruit which is highlighted by the nutty undertone and crunch of walnuts. They are also a wonderful snack, especially with a cup of hot coffee or tea.

Essentially Raw Pumpkin Bites

These pumpkin squares are surprisingly reminiscent of a layer cake or an upside down cheesecake as the bottom layer is made up of dates, prunes and cocoa with that melt in your mouth quality, while the top layer consisting of cashews, maple syrup, pumpkin and spice has a bit of a crunch. No baking is required either, just a bit of patience with the food processor.

Pumpkin Energy Bites

Quick and easy healthy pumpkin energy treats with dark chocolate, nuts, seeds, dried fruit and pumpkin spices. No need to feel guilty about eating a few of these for breakfast or a snack to keep you going throughout the day. Yes, they do contain chocolate but it is the fine quality dark variety and with all those nuts, seeds and dried fruit, do your body a favor and enjoy.

Pumpkin Pie Pudding with Banana and Avocado

Pumpkin pie is a welcome treat, but this easy to prepare pudding is just as good and tastes much like one, except without a crust nor the fuss. Pumpkin puree is whizzed up with banana, avocado, pumpkin pie spices and maple syrup. No need to feel guilty about this nourishing and not too sweet pudding.

Quick and Easy Vegan Pumpkin Molasses Chocolate Chip Bread

Moist and fragrant, this pumpkin and molasses bread studded with dark chocolate chips is not only easy to prepare, but it requires only one bowl to yield one lovely loaf. Not overly sweet, it can be enjoyed for breakfast or dessert.

Pumpkin Cheesecake

Of course, pumpkin also features well in desserts, and this light and creamy cheesecake is a fine example of that. It's crustless too. The only drawback is waiting for the opportunity to enjoy a few bites.

Pumpkin Pie with Fresh Purée

Who can resist the allure of pumpkin pie, especially when a homemade pumpkin purée is baked in a homemade pastry crust. Creamy and rich, with the aromatic spices we associate with baked treats, this might be the best pumpkin pie I've made yet.

Pumpkin Chocolate Chunk Cookies

Soft, chewy and buttery as a chocolate chip cookie should be, but with the additional flavor and fragrance of pumpkin and pumpkin pie spices, they make for a delightful treat anytime of day, including breakfast.

Source: https://foodandspice.blogspot.com/2016/10/10-nourishing-vegetarian-and-vegan.html

[suckitsurveys]

1. What’s the last thing you ate? Overnight oats with peanut butter and banana.

2. What’s your favourite cheese? Goat and cheddar.

3. What’s your favourite fish? Catfish, if crab doesn’t count as a fish.

4. What’s your favourite fruit? Pomegranates, watermelon, pineapple, bananas.

5. When, if ever, did you start liking olives? I don’t remember? I never liked the Kalamamamamama olives they have in greek salads, but I love black olives and green olives with pimento. That was always on my dad’s go-to tray of appetizers when we’d have Christmas at our house. 3 kinds of olives, some cheese, and salami or whatever. I always ate the green and black olives from there. I also like green olives stuffed with other things too, like bleu cheese or garlic.

6. When, if ever, did you start liking beer? I only like some beers really. I think I’ve been conditioned to like it at baseball games because my dad does, haha.

7. When, if ever, did you start liking shellfish? My whole life dude. When my parents would go out to dinner with us when we were little, they always just gave us stuff from there plates to eat. So if someone had lobster or crab legs or shrimp I would too.

8. What was the best thing your mom/dad/guardian used to make? My dad makes KILLER bleu cheese dressing. I could eat that shit with a spoon it’s SO GOOD. He also makes amazing spaghetti sauce and is pretty good at getting popcorn perfect everytime. My mom used to make really good beef stew, and her famous potatoes and eggs fr dinner. She also made the BEST potato salad, and that recipe has been handed down to me. Everyone claims it’s amazing, but I still think she made it better.

9. What’s the native specialty of your hometown? Deep dish pizza, hot dogs, beef sandwiches, caramel and cheese popcorn.

10. What’s your comfort food? Everything.

11. What’s your favourite type of chocolate? Milk chocolate. With caramel. 12. How do you like your steak? Medium rare.

13. How do you like your burger? Medium rare.

14. How do you like your eggs? In omelet form.

15. How do you like your potatoes? I ain’t got no type.

16. How do you take your coffee? I don‘t, really.

17. How do you take your tea? Green.

18. What’s your favourite mug? The one I use most often is just a plain red one that I got from Home Goods because it came with a tea infuser.

19. What’s your biscuit or cookie of choice? Sugar cookies. My favorite ones are actually those Pillsbury pre-made-dough ones you break off and bake. I also love Oreos.

20. What’s your ideal breakfast? Lox and bagels.

21. What’s your ideal sandwich? ^. Or tuna on any bread.

22. What’s your ideal pizza: Very saucy, lightly cheesy, with pepperoni and black olives.

23. What’s your ideal pie (sweet or savoury)? Cheesecake. <– Same, and it’s been waaaay too long since I last had a good piece of cheesecake. <----CHEESECAKE IS NOT PIE YOU HEATHENS, IT’S CAKE. Anyway, pumpkin pie has been my go to since I was a baby.

24. What’s your ideal salad? I don’t really have an “ideal” salad, but I like spinach salads with various toppings.

25. What food do you always like to have in the fridge? Hmm. Eggs, soy milk, condiments and marinades, sriracha, pickles, olives, cheese, water.

26. What food do you always like to have in the freezer? Ice. :P And frozen dinners for Mark. We don’t buy a ton of frozen stuff.

27. What food do you always like to have in the cupboard? Oatmeal, Ramen and other soups, pasta, rice, flour, breadcrumbs, olive oil and other oils, tea.

28. What spices can you not live without? Celery salt, red pepper, and cilantro. And of course salt and pepper.

29. What sauces can you not live without? Sriracha.

30. Where do you buy most of your food? Jewel-Osco. We might start shopping at Aldi for boxed and bagged goods. I don’t trust meat and produce from there though.

31. How often do you go food shopping? Twice a week. Once on Sunday to get lunch things and snacks for the week and dinners for that night, Monday, and Tuesday, and then Wednesday just for dinner things for that night, Thursday, Friday, and Saturday.

33. What’s the most expensive piece of kitchen equipment you own? I mean, probably the fridge or stove? We don’t really own those though? Sooooo the food processor?

34. What’s the last piece of equipment you bought for your kitchen? It’s been a while since we’ve actuall bought something for the kitchen. A lot of our stuff is hand-me-downs or wedding gifts. So probably something from when we first moved in and needed basic things like plates and silverware.

35. What piece of kitchen equipment could you not live without? Probably most of them? Like we need the fridge and stove for obvious reasons, so I guess next to that, the microwave?

36. How many times a week/month do you cook from raw ingredients? We try to almost every night.

37. What’s the last thing you cooked from raw ingredients? Chicken and spinach last night, unless overnight oats count, which I made shortly after that to eat this morning.

38. What meats have you eaten besides cow, pig and poultry? I’ve had lamb, duck, goat, alligator, buffalo, and ostrich. Well I guess duck and ostrich are poultry?? Oh and a shit ton of seafood too since that wasn’t listed in the question. Way too much to name.

39. What’s the last time you ate something that had fallen on the floor? Yesterday. I ate a chip that fell in sand oops. Haha.

40. What’s the last time you ate something you’d picked in the wild? Uh, I mean, we have a veggie and herb garden in our yard. I packed some cucumbers and tomatoes from there for lunch today.

41. Arrange the following in order of preference: Italian, Mexican, Chinese, Indian, Thai, Sushi – Sushi, Thai, and Mexican are tied for first. Then Italian, Indian, Chinese.

42. Arrange the following in order of preference: Vodka, Whiskey, Brandy, Rum – Rum, Vodka, Whiskey, Brandy.

43. Arrange the following in order of preference: Garlic, Basil, Caramel, Lime, Mint, Ginger, Aniseed – I have no idea what aniseed is, but the rest are all tied.

44. Arrange the following in order of preference: Pineapple, Orange, Apple, Strawberry, Cherry, Watermelon, Banana. – Watermelon, pineapple, banana, strawberry, orange, apple, cherry.

45. Bread and spread: Um. My favorite bread is garlic bread, if that’s what you’re asking.

46. What’s your fast food restaurant of choice, and what do you usually order? Popeye’s. I get chicken strips and Cajun fries. If they are having some promotional thing with the strips I’ll probably get that.

47. Pick a city. What are the best dining experiences you’ve had in that city? Any city and any restaurant that has crab legs is a good dinning experience in my mind.

48. What’s your choice of tipple at the end of a long day? What the hell is a tipple?

49. What’s the next thing you’ll eat? Lunch. I made tuna and have cucumbers and tomatoes to eat with it. I brought bread too but I probably wont end up eating that.

50. Are you hungry now? I’m a little hungry.

51. Do you eat your breakfast everyday? Yes. I have oatmeal or cereal every day.

52. At what time do you have breakfast? When I work, it’s sometime after 7am. On weekends, it’s whenever I get up.

53. At what time do you have lunch? 11:30am on weekdays, whenever on weekened.

54. What do you have for lunch? I mentioned this above.

55. At what time do you have dinner? around 7.

56. What do you have for dinner? Obviously different things every night? Tonight’s dinner is up in the air because my cousin is coming in from Hawaii and we are staying with my dad so my he will most likely order takeout.

57. Do you light candles during dinner? No.

58. How many chairs are there in your dining room and who sits in the main chair? We don’t have a dining room in our apartment. We have a kick ass coffee table that pulls up to dining-table height and we eat on the couch at that.

59. Do you eat and drink using your right hand or the left one? I eat with my right and I don’t have a hand preference with my drinks.

61. Mention the veggies that you like most: Spinach, asparagus, zucchini, butternut squash.

62. What fruit and vegetable do you like the least? Apparently fennel is a vegetable, so that. And water chestnuts if that’s a veggie too. My least favorite fruit is blackberries and raspberries.

63. You like your fruit salad to have more: Watermelon.

64. You prefer your vegetable salad to contain more: Uh. Cucumbers, I guess? Is a vegetable salad just raw veggies thrown together?

65. What’s your favourite sandwich spread? Peanut butter, I guess?

66. What’s your favourite chocolate bar? Butterfingers.

67. What’s your favourite dessert? Brownies or cheesecake.

68. What’s your favourite drink? Root beer. Preferably Barq’s.

69. What’s your favourite snack? Chips and guac or salsa, popcorn, Goldfish crackers, Cheez-its, Chex mix.

70. What’s your favourite bubble gum flavour? WATERMELON BUBBLICIOUS. I haven’t had that in a hot minute.

71. What’s your favourite ice cream flavour? Salted Caramel Butter Pecan. Only one brand makes it. I haven’t seen it in a while though.

72. What’s your favourite potato chip flavour? Sour cream and cheddar.

73. What’s your favourite soup? Potato. Egg lemon. Lobster bisque.

74. What’s your favourite pizza? Deep dish from Lou’s, thin crust from Marie’s, and 8-corner pan pizza from Jet’s.

75. What’s your favourite type of dish? Seafood dishes.

76. What food do you hate? I’ve kinda mentioned these throughout this survey. There’s not much I dislike.

77. What’s your favourite restaurant? Any place with crab legs.

78. Do you eat homemade food, food delivered from outside? Both.

80. Who cooks at home? Mark usually.

81. What kind of diet (e.g. low-fat, high-fiber, high-carbohydrate, balanced diet etc.) do you have? I try to balance it.

82. How do you keep yourself fit? I work out every day. I’m by no means “fit” yet, but I am getting there.

[birdshirt1-blog]

Valentine's Day Ideas for your Sweet

Valentine's Day isn't something that I bother much with myself even though I do have a very special person in my life. I show and tell my husband each and every day how much I love him and value him, and I certainly don't relish occasions that make people feel compelled to dash off to the store to purchase things that aren't really needed, such as overpriced roses and treats, or spend an excess of money at expensive and crowded restaurants. My husband is very fortunate to get special meals and treats on a regular basis as part of my food blogging project and just because I like to provide good nourishing meals. And he likes to treat me too, all year round.

But Valentine's Day is an excuse for many people to prepare special foods for their sweethearts, and if you're looking for ideas you may want to try some of these vegetarian recipes that will certainly illustrate your passion for your honey. From breakfast to dinner right through to tempting treats and desserts, there's no shortage of opportunity to make this a special day for your most loved one.

You will find many more ideas to celebrate any occasion by browsing through the recipes that I have shared with readers including some nourishing and delicious side-dishes to go along with your meals. Though this list of suggestions was written for those in mind who enjoy Valentine's Day, I was also considering creations for any special occasion or for no reason in particular except for wanting to have a lovely meal along with some delights to treat your loved ones.

So let's start with some rather decadent sweets and desserts!

    Valentine's Day Treats & Desserts

This Raspberry and Blackberry Dark Chocolate Truffle Tart with a Teff Crust is both beautiful and easy to make. Filled with luscious dark chocolate and a layer of berry spread, and topped with a scattering of tart fresh raspberries, this tart is a centerpiece that will enchant your sweetheart.

If there are two words that describe Valentine's Day desserts, they are "chocolate" and "cake". This Chocolate Cake with Chocolate Filling and Ganache is moist, rich and delicious and not-too-sweet eggless and dairy-free layered chocolate cake with chocolate filling and ganache — a treat for your sweetheart and you.

This Chocolate Chili Cake is just like what it sounds — chocolatey with a hint of heat from chili powder. Serve it with fresh raspberries for a plate that looks just like it belongs on the Valentine's Day table.

Not chocolate this time, but this Greek Sesame Tahini Cake with Spelt and Mixed Dried Fruits will absolutely enchant your sweetheart. Moist with a myriad of flavors from dried fruits, vanilla, lemon juice, tahini and sesame seeds, this Greek-inspired vegan cake is easy to make and is a perfect dessert on a special day.

I've spoiled my own husband on more than one occasion with this Olive Oil Almond Cake — he and I love it every time. So simple but delicious and none-too-sweet, this is one for almond lovers.

With fresh pineapple and cherries and a combination of spelt and quinoa flours, you could call this a "grown-up" version of the classic Pineapple Upside-Down Cake — making it entirely appropriate for grown-up occasions like your special day with your sweetheart. It''s just as good as you remember it.

This is a all-time favorite, a rich, moist, flavorful and not-too-sweet Guinness Gingerbread Cake made with Guinness stout beer and fresh ginger.

This Blueberry Ricotta Cheesecake is a winner and a very special way to say I love you. If your sweetie likes cheesecake, you must try this recipe.

Speaking of cheesecake, it's always a favorite and so I offer up this Goat Cheese Cheesecake with Mixed Berries that will earn you lots of hugs. One of my favorites.

And while we're speaking of goat cheese, pie may not be everyone's idea of a typical Valentine's Day dessert, but I've never met a man who won't eat pie any day of the year. So if it's a special occasion like Valentine's Day, treat him to this elegant Blueberry Goat Cheese Pie that's more than just a cut above the basic blueberry pie.

This Lemon Sponge Pudding for Two is so pretty to look at and so sure to please the palate of your honey. A perfect dessert for two. Romance = elegance.

There is nothing more pleasing than a combination of chocolate and peanut butter. Your sweetheart will be craving these homemade Peanut Butter Cups for months after tasting them.

My husband calls a piece of this Tahini Freezer Fudge the "best piece of chocolate" he's ever had. So if you're like so many of us who think chocolate must be had at Valentine's Day, the love of your life will love you for this chocolate.

If you really want to spice things up, try these unique Cayenne Peanut Butter Cookies. I know my husband thought that these were some of the best cookies he has ever eaten.

    Valentine's Day Breakfast Ideas

Almost like having dessert for breakfast, this Baked German Apple Pancake (known as Apfelpfannkuchen) is a soft, sweet baked soufflé-like baked apple pancake with the inviting homey aromas of brown sugar, cinnamon and nutmeg — in fact, it is just as wonderful for dessert as it is for breakfast.

More apples in a rustic breakfast cake, this delicious Apple-Oatmeal Breakfast Streusel Cake has a sweet crunchy streusel topping, and the fragrance of ground cinnamon and apples will start your Valentine's Day with warm feelings.

If you're planning for a Valentine's Day of delicious and decadent foods, then a great start would be these Apricot Rum Fritters. Just as good as they sound, rum-soaked apricots are rolled in a spiced batter and fried into warm, sweet and crispy fritters that are just extraordinary and will set the stage for wonderful flavor experiences throughout the day.

Light and chewy Pumpkin Gingerbread Waffles with a dark and rich molasses and gingerbread taste, these are a wonderful treat to share between the two of you on a special day, and the aroma is simply heavenly.

One of the tastiest breakfasts I have ever enjoyed with my sweetheart, if you enjoy some spice in your life, be sure to consider trying Indian-Style Baked Eggs Florentine.

A frittata makes for a filling and attractive breakfast on a day where you want to spend a little time spoiling your sweetheart. This Jalapeño Frittata is just the thing for couples who like a little heat in their breakfast, and it's lovely too.

If you and your loved one enjoy eggs and cheese as much as I and mine do, then this Greek Feta and Olive Frittata will be sure to impress both of you. Feta and olives are a perfect couple too.

And if you want a lovely Greek egg dish to start your day but without taking as much time and trouble, this four-egg Greek Omelette with spinach, tomatoes, olives and Feta cheese is a simple, colorful and delicious breakfast for two.

I can't think of a better way to start the day than with this Eye-Opening Blueberry French Toast. Warming and filling, it can be prepared the night before and popped into the oven in the morning.

These Baked Strawberry Pancakes are especially easy to make and a real delight for a very special breakfast.

If you're planning to start your Valentine's Day with a leisurely breakfast cooked with love and care, this Turkish Barley and Apricot Porridge — or Anooshavoor — is a sweet, creamy and wonderfully fragrant barley and dried apricot porridge that is spiced with cardamom and cooked slowly in a risotto style.

For an extra jolt in the morning, these Jalapeño Breakfast Burritos are a must. Healthy and filling and you just know that if your sweetheart likes some heat, he will be asking for more.

Here is a good alternative for those who wish to enjoy a vegan breakfast with their mate. Give these Tempeh-Miso Breakfast Patties a try.

    Valentine's Day Dinner Ideas

This Vegetarian Mushroom Bourguignon is ideal for serving to your sweetheart if he shares a passion for plump mushrooms simmered in a rich, thick and delicious red wine sauce.

Everyone loves risottos, don't they? This Mushroom Risotto is a rich, earthy, creamy and perfect risotto to savor over dinner for two.

Italian may or may not be the most romantic cuisine there is — I think it is — but it is always delicious and a delight to share with your loved one. Ricotta Gnudi are tender, creamy ricotta cheese pasta dumplings that are served with a rich, vibrant and zesty homemade tomato sauce.

Among so many Italian classics, lasagna has always been a special favorite. Rich and delicious, this Brussels Sprouts Lasagna is filled with mushrooms, cheese and sliced balsamic brussel sprouts for an elegant and unique Valentine's Day dinner.

Something I always order when having a romantic dinner at an Italian restaurant are arancini — I just adore those little balls of mushroom risotto and cheese fried up into extraordinary savory bites. If you're spending Valentine's Day at home, you can so easily recreate this rich and delicious experience with your sweetheart by making your own Baked Mushroom Arancini — just as delicious, creamy and cheesy.

In my house, a homemade bruschetta is so beautiful to look at and so delicious to eat that it can't help but be something to share with your most loved one. This Olive and Goat Cheese Bruschetta features toasted Italian garlic bread smothered with a colorful and delicious array of mushrooms, olives, tomatoes, soft goat cheese and fresh herbs.

Roasted Butternut Squash and Herbed Cannellini and Artichokes with Fennel and Parsley Salad is a perfect dinner for two — tender roasted golden orange butternut squash mixed with a baked casserole of creamy cannellini beans, delicate artichokes, sweet cherry tomatoes and fresh herbs, and served with a fresh crunchy and slightly tart fennel and parsley salad.

Sweet roasted squash is such a colorful and seasonally appropriate food around which to center your dinner on Valentine's Day, especially if its roasted with onions and served with a rich, creamy and tangy tahini and lemon dressing and tossed with za'atar and fried pine nuts in this Roasted Squash with Tahini and Za'atar

For a spicy and delicious romantic dinner, this Gujarati Dal is a tantalizing way to share your love.

This Spinach and Potato Curry (or Saag Aloo) is technically a side dish, but it is my most popular recipe and is so delicious that it will instantly make you popular with your own sweetheart.

Source: https://foodandspice.blogspot.com/2012/02/valentine-day-ideas-for-your-sweet.html