#vegan eggplant Parmesan bake

[sassytreeruins]

Yummy 🤤😋

[vegangifrecipes]

Eggplant Parmesan Sheet Pan Pizza! - Rabbit And Wolves

[mariacallous]

As those of us familiar with Sephardic cuisine know, there are often different names and spellings for similar dishes. When it comes to baked casseroles of vegetables, egg and usually cheese, it could be called akuajado or quajado, sfongato or asfongato, fritada or frittata. Most often, “almodrote”is used by Turkish Jews when the dish is made with zucchini. “Kalabaza”(or calabaza) refers to squash, and is often used to describe different varieties of the vegetable.

Whatever it’s called, some form of this baked dish is nearly always served during Passover in Sephardic homes, and is usually included in the seder meal. It’s especially convenient because it can be made a day or two ahead (more if you want to freeze it) and doesn’t need to take up precious oven space, as it’s often served at room temperature or just barely warmed through. Almodroteand friends are also good for breakfast when you get tired of eating matzah and leftover haroset, or for lunch, dinner or cut into small squares for an appetizer.

This basic recipe can be adapted in many ways. While it calls for feta and parmesan, cheddar or kashkaval (a semi-hard cheese most often made from sheep’s milk that’s popular throughout the Balkans and Mediterranean), the cheese can be left out altogether to make it pareve, or you can use vegan cheese. Regular or gluten-free matzah meal can be used, or bread crumbs when it’s not Passover. You can also make it with other vegetables, including eggplant(berendjena), spinach (espinaka) or leeks (prasa), or add more of the herbs. 

Traditionally in the no-waste Sephardic kitchen, the squash would be peeled and the peels made into a different dish. This dish, called kashkarikas, involves cooking the peels in a lemon and olive oil sauce, or with tomatoes and garlic. However, for extra nutrition and flavor, I don’t peel my squash.

[cookingadventures]

For easter, we're planning homemade high tea for lunch! A family member is vegan, so everything I made was vegan.

4 types of sandwiches (all on Italian sourdough made by the local bread maker in town):

Roasted eggplant, tomato, arugula, a drizzle of balsamic vinegar and extra virgin olive oil

Coronation chickpea (mostly-mashed chickpeas left with a few chunks, vegan mayo, curry powder, Sri Lankan mango chutney, a bit of cayenne, and a bit of salt)

Butter, cucumber, and the following spread loosely based on this : mashed peas food processed with chopped mint, olive oil, a bit of salt, white pepper and freshly ground black pepper, vegan parmesan, a spoonful of vegan mayo (just to make it a bit creamy but not overpower the flavor, since the original recipe calls for yogurt)

Samosa filling, tamarind chutney, and mint chutney (note: I highly recommend fresh chutneys instead of bottled if you can get them, especially the mint, the bottled ones tend to be extremely vinegary)

Rose, orange scones - based on this recipe (doubled) for the base scone recipe but modified the flavorings: replaced the vanilla extract with rose water (used 3tsp instead of 2tsp), replaced the lemon zest with orange zest from 1 large orange, and cut out the blueberries. Ended up being really sticky so I had to add more flour to get the right consistency. But the result was wonderful!

Mini fruit tarts - premade mini phyllo dough cups (bought frozen from Wegmans and baked for 5 min), ginger coconut custard from this recipe, and blueberries, raspberries, garnished with a mint leaf

[ryttu3k]

Not a clue how many vegan followers who enjoy cruises I have, but I want to stick the pictures I took of the main dining room vegan options somewhere, and it may as well be here! We ate at the main dining room five of the seven nights. Will include the night, the official description, my image, and a brief thought.

This was for a seven-day Australian domestic cruise on Royal Caribbean's Brilliance of the Seas. The nights we skipped were days 4 (British night, vegan options were garden salad, butternut squash curry that was available in the buffet anyway, and a vegan berry sundae), and days 6 (Royal Night, the other formal night - vegan options were a citrus/avocado/melon salad, stuffed red bell pepper, and a chilled banana-cocoa custard). Our sailing did not include Mexican Night (disappointingly, some interesting stuff on there!) or Mediterranean Night (exact same items as Bon Voyage).

Day 1: Welcome Aboard

Starter: Roasted Tomato Soup. A blend of seasoned vine-ripened Roma tomatoes topped with crunchy garlic ciabatta croutons and basil pesto.

A very tasty small serve of soup.

Main: Herb-Crusted Stuffed Portobello. With vegan creamed spinach and fluffy vegetable couscous, baked until golden in marinara sauce and herb oil.

Whoops, I started on this one before I took a photo. It was very round! The couscous was good.

Dessert: Peanut-Caramel Bar. Crispy peanut butter rice square with a touch of maple syrup over a sweet mixed berry compote.

No compote, actual fresh berries. I do love peanut butter and caramel, although it did feel fairly simple.

Day 2: Italian Night

Starter: Golden Polenta Fries with Spicy Dip. Crispy baked corn polenta served with a chilled creamy hazelnut-red pepper spread.

Delish, the sauce was fantastic. Kind of wanted seconds.

Main: Vegan Spaghetti Bolognese. Al dente pasta in a rich marinara sauce with hearty mushrooms and a tofu crumble.

It was... edible! Bizarrely, the tofu crumble seemed to be silken tofu? I got the impression it'd be more parmesan-like. This one was just okay.

Dessert: Crumbly Oat and Berry Bar. Layers of jam and brown-sugar-crusted oats baked fresh and topped with berries and mint.

Very tasty, although again, it felt a bit basic (and there was no mint at all).

Day 3: French Night (formal)

Starter: Creamy Butternut Squash Soup. Roasted harvest squash blended with coconut milk topped with crisp toasted pumpkin seeds.

Only a small serve, but an excellent pumpkin soup.

Main: Spring Pea and Asparagus Risotto. Creamy short-grained rice in simmering pea and mint sauce with jumbo tender asparagus.

Felt... sparse. These are not jumbo asparagus, RC! The peas were either frozen or freeze-dried? Not great. Pretty disappointing for formal night.

Dessert: Dark Chocolate Chip Cookies. Homestyle favorite served with fresh raspberries.

These, at least, were delish. Raspberry, single, lmao. Odd choice for formal night, though.

Day 5: Caribbean Night

Starter: Green Lentil Soup. Hearty lentils simmered in a San Marzano tomato base with fragrant rosemary. AND Maple-Soy Tofu and Avocado Salad. Chilled marinated tofu tossed with plump grape tomatoes, ripe avocado, and toasted white sesame seeds.

Two, two vegan starters! Got both, for Science. The soup was delish, and the tofu was beautifully done, although avocado lovers would be deeply disappointed by only two little cubes.

Main: Stuffed Grilled Eggplant. Whole wheat couscous with pomegranate seeds and bell peppers layered inside grilled eggplant, with minted cucumber and a spring onion dressing.

No pomegranate to be found, but otherwise extremely tasty.

Dessert: Vegan Fudge Brownie. Rich chocolate brownie with sweet whipped cream and caramel sauce.

The 'cream' felt odd, but the giant scoop of ganache more than made up for it. Delish brownie, very fudgy and much better than the cakey brownies they had up at Windjammer.

Day 7: Bon Voyage

Starter: Pan-Seared Asparagus. Jumbo green asparagus with creamy white bean hummus and a hazelnut-basil pesto drizzle.

Again! These are not jumbo asparagus! Tasted great, especially the hazelnut pesto, and Mum and I both got seconds of it, just... not much to it.

Main: Vegetable Greek Moussaka. Layers of grilled eggplant, Roma tomatoes and tender potatoes and onion, topped with panko breadcrumbs and served with oregano-tomato salsa.

My favourite of the mains, really filling and tasty.

Dessert: Chocolate Cherry Tart. Vanilla tart shell with rich dark chocolate ganache and cherry filling, sweet whipped cream and lemon zest.

No lemon zest, but there was a maraschino cherry! Very tasty, albeit quite hard to eat! (The ganache would slide around on top of the cherry filling.) The whipped cream was a bit overly sweet.

Overall thoughts

Not bad, and there has at least been an attempt! Some items were... weirdly sparse, like the formal night risotto, and the starter serves were sometimes tiny. Also, they do not know the meaning of 'jumbo asparagus', apparently. Some pretty decent desserts, albeit some quite simple. On the plus side, it's not just a scoop of lemon sorbet or some fruit!

Vegans won't go hungry, although you may want a protein shake or bar or something too.

[queerbluewater]

A delicious vegan twist on classic eggplant parmesan, served with pasta for a comforting and satisfying meal.

Ingredients: 2 medium eggplants, sliced into rounds. 1 cup breadcrumbs. 1/4 cup nutritional yeast. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon garlic powder. Salt and pepper to taste. 1 pound pasta of your choice. 2 cups marinara sauce. 1/2 cup vegan mozzarella cheese, shredded. Fresh basil leaves for garnish.

Instructions: Turn on the oven and heat it up to 400F 200C. Put nutritional yeast, oregano, basil, garlic powder, salt, and pepper in a shallow dish. Mix the ingredients together. Coat both sides of the eggplant slices evenly with the breadcrumb mixture. Line a baking sheet with parchment paper and put the eggplant slices on it. Bake the eggplant for 20 to 25 minutes, or until it's soft and the coating is golden. In the meantime, cook the pasta until it's al dente according to the directions on the package. Remove the water and set it aside. With the heat on medium, warm up the marinara sauce in a saucepan. Take the eggplant slices out of the oven when they're done. Spread out cooked pasta, marinara sauce, baked eggplant slices, and vegan mozzarella cheese in a large skillet. Put the lid on top of the pan and cook on low heat for 5 to 7 minutes, or until the cheese melts and bubbles. Before serving, sprinkle with fresh basil leaves. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 30 minutes

Cooking Katie

[ellasmithonline]

Why Italian Food is Ideal for Every Occasion in Orange County

Italian cuisine holds a special place in the hearts and palates of people worldwide, and Orange County is no exception. The charm of Italian food lies in its simplicity, rich flavors, and versatility, making it an ideal choice for a wide range of occasions. Whether you're hosting a corporate event, celebrating a wedding, or enjoying a family gathering, Italian cuisine offers something for everyone. Here’s why Italian food is perfect for every occasion in Orange County and how it can enhance your next event.

1. Versatility to Suit Any Event

Italian cuisine is incredibly versatile, making it suitable for various types of events:

Corporate Events

Italian food provides a sophisticated yet approachable option for corporate gatherings:

Appetizers and Finger Foods: Items like bruschetta, antipasto platters, and stuffed mushrooms are perfect for networking events or business luncheons, allowing guests to enjoy delicious bites while mingling.

Main Courses: For more formal corporate dinners, pasta dishes, risotto, and elegant mains like chicken Marsala or veal Parmesan can impress clients and colleagues alike.

Buffet Style: Italian cuisine works well in buffet-style settings, offering guests the flexibility to choose from a variety of dishes.

Weddings

Italian cuisine can add a touch of elegance and romance to wedding celebrations:

Elegant Presentations: Dishes such as lobster ravioli, osso buco, and Caprese salads can be beautifully presented to enhance the wedding’s ambiance.

Customizable Menus: Italian catering can be tailored to match the wedding theme and preferences of the bride and groom, whether it’s a classic Italian affair or a modern twist.

Family Gatherings

For family gatherings, Italian food brings comfort and familiarity:

Hearty Dishes: Classic dishes like lasagna, baked ziti, and meatballs provide hearty, comforting options that appeal to all ages.

Casual Dining: Italian food often lends itself to a more relaxed dining experience, perfect for casual get-togethers and family celebrations.

2. Wide Range of Flavor Profiles

Italian cuisine encompasses a broad spectrum of flavors, ensuring there’s something for every palate:

Rich and Savory

Italian dishes are known for their rich, savory flavors:

Tomato-Based Sauces: Many Italian dishes feature tomato-based sauces, such as marinara and Bolognese, which offer a robust and comforting taste.

Herbs and Spices: Ingredients like basil, oregano, rosemary, and garlic enhance the depth of flavor in Italian dishes.

Fresh and Light

Italian cuisine also includes lighter, fresher options:

Salads and Vegetables: Dishes like Caprese salad, roasted vegetables, and arugula salad offer fresh and vibrant flavors.

Seafood: Italian seafood dishes, such as shrimp scampi and calamari, provide a light yet flavorful choice.

Sweet and Decadent

Italian desserts add a touch of sweetness to any occasion:

Classic Desserts: Tiramisu, cannoli, and panna cotta are beloved Italian desserts that offer a sweet ending to a meal.

Customizable Sweets: Many Italian caterers can provide customized dessert options to suit your event’s theme or preferences.

3. Accommodating Dietary Preferences

Italian cuisine is inherently flexible, making it easy to accommodate various dietary preferences and restrictions:

Vegetarian and Vegan Options

Italian food offers numerous vegetarian and vegan-friendly dishes:

Vegetarian Dishes: Options like pasta primavera, eggplant Parmesan, and risotto can be made vegetarian without sacrificing flavor.

Vegan Alternatives: Vegan pasta dishes, vegetable lasagna, and dairy-free desserts are readily available for those with vegan dietary needs.

Gluten-Free Choices

Many Italian dishes can be adapted to gluten-free diets:

Gluten-Free Pasta: Some caterers offer gluten-free pasta options for guests with celiac disease or gluten intolerance.

Alternative Flours: Gluten-free flour alternatives can be used in baking and bread making to ensure inclusivity for all guests.

4. Authentic and High-Quality Ingredients

The essence of Italian cuisine lies in its use of high-quality, fresh ingredients:

Fresh Produce

Italian dishes often highlight fresh, seasonal produce:

Locally Sourced: Ingredients like tomatoes, basil, and bell peppers are frequently used in Italian cooking and can be sourced locally in Orange County.

Flavorful Impact: Fresh produce enhances the flavor and authenticity of Italian dishes.

Imported Specialties

Italian cuisine also includes specialty ingredients imported from Italy:

Cheeses and Meats: Ingredients like Parmigiano-Reggiano, mozzarella, and prosciutto are essential for authentic Italian flavors.

Olive Oil and Vinegars: High-quality olive oil and balsamic vinegar add depth and richness to Italian dishes.

5. Creating a Memorable Experience

Italian food can transform an ordinary event into a memorable experience:

Interactive Dining

Italian catering can incorporate interactive dining elements:

Live Cooking Stations: Live pasta or pizza stations where guests can see their food being prepared add an engaging and dynamic aspect to the event.

Customizable Options: Offering build-your-own pasta or pizza stations allows guests to customize their meals according to their preferences.

Elegant Presentation

Italian cuisine is known for its beautiful presentation:

Gourmet Plating: Dishes can be plated elegantly, with attention to detail that enhances the overall dining experience.

Decorative Touches: Use of fresh herbs, vibrant vegetables, and stylish serving dishes can elevate the presentation of Italian food.

6. Choosing the Right Italian Caterer

Selecting the right Italian caterer is crucial to ensuring a successful event. Here’s what to look for:

Experience and Expertise

Choose a caterer with experience in Italian cuisine:

Skilled Chefs: Look for caterers with experienced chefs who are skilled in Italian cooking techniques and have a strong understanding of traditional recipes.

Reputation: Check the caterer’s reputation and read reviews from previous clients to gauge their reliability and quality.

Menu Customization

Ensure the caterer offers customizable menu options:

Tailored Menus: A good caterer should be able to tailor the menu to fit your event’s theme and dietary needs.

Variety: Look for a caterer that offers a diverse range of Italian dishes to suit different tastes and preferences.

Service and Logistics

Consider the level of service and logistical support provided:

Full-Service Catering: Opt for a caterer that offers full-service catering, including setup, service, and cleanup.

On-Site Cooking: If desired, choose a caterer that provides on-site cooking for an interactive dining experience.

Why Touch of Paradise Catering is Your Ideal Choice

When searching for the perfect Italian catering service in Orange County, Touch of Paradise Catering stands out for its exceptional offerings:

Expert Italian Cuisine

Touch of Paradise Catering specializes in Italian cuisine, delivering authentic flavors and high-quality dishes:

Experienced Team: Their team of experienced chefs is dedicated to creating delicious Italian dishes using traditional recipes and techniques.

Fresh Ingredients: They prioritize the use of fresh, high-quality ingredients to ensure the best taste and authenticity.

Comprehensive Catering Services

Touch of Paradise Catering provides comprehensive services to meet your event needs:

Full-Service Options: They offer full-service catering, including setup, service, and cleanup, for a seamless event experience.

Customizable Menus: Their menus can be customized to fit your event’s theme, dietary needs, and preferences.

Commitment to Excellence

Their commitment to excellence is reflected in every aspect of their service:

Attention to Detail: From the presentation of the food to the professionalism of their staff, Touch of Paradise Catering ensures a top-notch experience.

Customer Satisfaction: Their focus on customer satisfaction means you can expect exceptional service and a memorable dining experience.

Act Now and Enhance Your Event with Italian Cuisine

Italian food is ideal for any occasion in Orange County due to its versatility, rich flavors, and ability to cater to various dietary needs. To experience exceptional Italian catering, schedule your site visit with Touch of Paradise Catering today. Contact them at (714) 603-7592, visit their website Italian Catering Service Orange County, or email events@touch-of-paradise.com. Their office is located at 3519 W Commonwealth Ave STE LM, Fullerton, CA, 92833. Let Touch of Paradise Catering help you create an unforgettable Italian dining experience for your next event.

[ezcater]

Celebrate National Pasta Day with These Pasta Dishes

For a lot of people, pasta is a go-to comfort food. From spaghetti bolognese to rigatoni arrabbiata, there’s a pasta dish for everyone. This National Pasta Day—Tuesday, October 17—why not celebrate the occasion with a catering order for the office?

Pasta, in its many varieties, is highly caterable. You can find it individually packaged and as part of larger catered spreads. This October, celebrate National Pasta Day in style with a hearty helping of this culinary masterpiece. Here are a few exceptional pasta options to inspire your next workplace catering order. Pasta Fit for a Crowd You need to make a sizeable order when ordering catering for the whole company. Pasta is one of those cuisines that’s exceptionally scalable. Caterers can adapt to various size orders with relative ease. In fact, some restaurants offer large catering packages that are perfect for feeding dozens of people. One example is Buca di Beppo, an Italian restaurant catering Indianapolis businesses and companies around the country. Buca di Beppo makes it easy to order pasta for larger groups—and you can get packages with different sides. There’s the Celebration Package 4, which includes two pastas (like baked rigatoni and spaghetti with meat sauce), one entree (like chicken parmigiana), salad (like chopped antipasti salad), and dessert (like tiramisu). It’s a pasta order fit for a crowd. Pasta Just for You Along with large packages, many restaurants also offer individual meal options. This can be ideal for smaller teams or for workplaces lacking communal areas suitable for larger catering packages. It’s also a great option for businesses that offer regular lunch catering perks to team members. Anyone catering Nashville workplaces can turn to Maggiano’s Little Italy for all kinds of exceptional pasta choices. This includes large catering packages and individually packaged pastas like Individual Eggplant Parmesan, Individual Mom’s Lasagna, or Individual Rigatoni Arrabbiata with Chicken. There’s a lot to choose from, and every member of the team can put in their specific order. Simple and delicious! Pasta for Everyone Pasta is a well-known source of gluten. But when ordering food for a workplace, you may need to serve gluten-free options, along with vegetarian or vegan dishes. Thankfully, it’s super easy to find pasta that takes these dietary needs into consideration. One option for those catering Wilmington NC workplaces comes from A Taste of Italy. Not only does this caterer offer sandwiches and salads alongside many traditional pasta offerings, but their menu also includes gluten-free and vegetarian dishes. There’s the Gluten-Free Pasta & Mixed Veggies with Grilled Chicken, Pasta Primavera, and Pasta & Broccoli Alfredo, to name a few. The bottom line is that no matter where you’re ordering from, Wilmington NC or elsewhere, you have tasty choices that can take every member of your team into consideration. About ezCater Food is the fuel that keeps businesses running. This may be why so many companies choose ezCater for their catering needs. ezCater is here to connect you with local restaurants and caterers while providing the support you need to ensure your food arrives on time and as ordered. Find quick and convenient options for individually packaged lunch catering or get an exceptional spread of appetizers for the team—the choices are endless! Need to cater a major corporate event? Turn to ezCater, and you can order food for the event no matter where you are in the nation. With over 100,000 restaurants to choose from, you can get the best catering Dallas has to offer or highly-rated Cincinnati catering—or delicious meals from practically any other city in the U.S. The catering possibilities are nearly endless with ezCater. Discover all kinds of pasta possibilities at https://www.ezcater.com/ Original Source: https://bit.ly/46Ex5ak

[nowtrendingfg]

Eggplant Lasagna

HOW TO MAKE EGGPLANT LASAGNA

Ingredients

3 large eggplants (about 3 lbs) 1 teaspoon salt 2 tablespoons olive oil, spray olive oil or ghee ———- 1 tablespoon olive oil one onion, diced 4–8 garlic cloves, rough chopped 6 ounces baby spinach, about 2 extra-large handfuls Salt and pepper to taste ( 1/4 teaspoon each) ——- 16-ounce tub of whole milk ricotta (or sub tofu ricotta) 1 large egg 1/4 cup chopped basil 1/2 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon pepper —— 24-ounce jar marinara sauce, about 3 cups 8 no-boil lasagna noodles (or sub- gluten-free lasagna noodles) Feel free to use regular lasagna noodles that have been cooked to al dente. 1– 1 1/2 cups grated mozzarella (or meltable vegan cheese) 1/4– 1/3 cup pecorino (or parm, but I like pecorino better here) 1/4–1/2 teaspoon chili flakes (optional) 1 large garlic clove 1/4 cup toasted almonds, pinenuts or smoked almonds 1/2 cup packed basil leaves 1 cup packed arugula 1 teaspoon lemon zest 1 tablespoon fresh lemon juice 1/3–1/2 cup light flavored olive oil (make sure oil is not bitter) 1/4 teaspoon salt (if your almonds are heavily salted, use salt to taste.) 1/4 cracked pepper

STEP 1:

Prep the Eggplant & Preheat the oven to 400F

Slice 3 large globe eggplant, lengthwise, into 1/2 inch thick slices. You can cut them into rounds, but then there are more to manage that way.

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Sprinkle one side with 1/2 teaspoon salt, turn them over and sprinkle with another 1/2 teaspoon salt – sprinkling as evenly as possible.

Let this sit 15-20 minutes, allowing them to sweat, which removes bitterness, while the oven heats up.

ROAST THE EGGPLANT TO PREVENT WATERY LASAGNA!

Roasting the eggplant ahead prevents the lasagna from becoming watery.  Place the eggplant in the middle of the 400 F oven until deeply golden 30-40 minutes.

STEP 2: MAKE THE FILLING

While the eggplant is roasting, make the filling. Saute one onion and 4-8 garlic cloves.

Add a heaping mount of fresh spinach.

Wilt it and season with salt and pepper.

Mix up the ricotta with basil, nutmeg, egg and salt and pepper.

STEP 3: ASSEMBLE THE EGGPLANT LASAGNA

Here I’m using a 25-ounce jar of store-bought marinara sauce.

Trader Joe’s Organic Marinara is flavorful as well and this brand or Organic “no-sugar-added”  Marinara Sauce made with 100% olive oil and no weird seed oils.

Spread 3/4 cup of marinara sauce on the bottom of a  greased baking dish.

Add all the filling. It doesn’t look like I added it all here but I went back and added the rest, and forgot to take a picture.

Add the remaining ricotta- yep it will be on the top this time.  Sprinkle with Mozzarella and Pecorino.

FYI: I do prefer saltier pecorino here versus tangier parmesan. Up to you.

STEP 4: BAKE THE EGGPLANT LASAGNA

Cover with parchment and foil (basically don’t let the foil touch the lasagna) and bake covered, until bubbling, then uncover for the last 10-15  minutes until golden and bubbling.

STEP 5: MAKE THE ARUGULA PESTO

When it is done, it will be slightly puffed, golden and delicious smelling – and you’ll feel especially proud of yourself.

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[suvashis]

Deliciously Low-Carb Vegetarian Recipes

Vegetarianism is a great way to do your part for the environment, your health, and the animals, but when you also want to focus on a low-carb diet, it can be a challenge to come up with delicious recipes. But fear not – with a little bit of creativity, it's possible to build a wide variety of tasty and healthy, low-carb vegetarian meals! In this article, you will discover an assortment of delicious recipes perfect for vegetarians who are on the low-carb path to better health and wellness.

1. A Veggie Feast: Deliciously Low-Carb Vegetarian Recipes

Tired of the same old vegetable dishes that seem to be missing something? Fear not! We have just the recipes – low-carb, vegetarian dishes that are sure to excite and satisfy. Whether you are feeding a crowd or just looking to spice up your own plate, these recipes will do the job. - Stuffed Portobello Mushrooms: Prepare these mushrooms for a light entrée or a tasty side dish. The cheesy stuffing gives the mushrooms a delightful flavor and the addition of red peppers and spinach add a subtle sweetness to the dish. - Roasted Broccoli with Parmesan: Roasting vegetables bring out their natural sweetness and flavor. The Parmesan cheese adds a salty crunch to the classic vegetable dish, making it hard to resist. - Coconut Quinoa Bowl: This light vegan bowl is full of tropical flavors. The contrast of the chewy quinoa, crunchy peppers, and sweet mango is sure to please any crowd, while the coconut milk ties everything together in a creamy, flavorful way. Low-carb and vegetarian meals can be as exciting and satisfying as any other meal. So why not adapt your favorite dishes and give them an exciting new twist? Treat yourself and your guests to a delicious veggie feast and feast away while taking in all the amazing flavors these dishes bring!

2. Indulge without the Carbs: Simple and Savory Vegetarian Dishes

Vegetarian dishes don’t need to be boring - in fact, they can be incredibly tasty without all the carbs! Incorporate classic vegetables like zucchini and eggplant, as well as other nutritional powerhouses like tofu and mushrooms, into flavorful dishes. It's time to show your kitchen who’s boss and give your taste buds a major upgrade. Ready to get creative with simple, savory dishes? Here are some quick and easy starter ideas: - Roasted Vegetable Tart - Smoky Sweet Potato Pilaf - Avocado, Egg and Spinach Toast - Crispy Sesame Tofu and Bok Choy Stir-Fry These recipes are guaranteed to be a hit with family and friends. Plus, they’re incredibly nutritious and keep meal times light and airy! Give your body the fuel it needs and your taste buds the love they deserve - it's easier (and tastier) than you might think.

3. Delight Your Senses: Colorful and Nutritious Low-Carb Vegetarian Recipes

A High-Fiber Blend of Ingredients When it comes to low-carb vegetarian recipes, there's no need to sacrifice flavor or nutrition. This meal plan features a variety of colorful and nutritious ingredients, high in fiber and bursting with flavor. From beets to chard to Brussels sprouts, you can easily make delicious dishes without the excess carbs. Start your meal with a zesty kale salad, add some savory roasted vegetable soup, then finish off with a sweet and creamy avocado pudding. Taste the Rainbow Explore your options with these flavorful recipes, perfect for your low-carb vegetarian meal plan: - Rainbow Chopped Salad with Almonds and Goat Cheese - Tomato and Sweet Potato Bake with Herbs - Garlicky Balsamic Roasted Brussels Sprouts - Quinoa Pilaf with Shiitake Mushrooms - Zucchini Noodles with Pesto Start your day off with a nutritious breakfast, help yourself to a flavorful lunch, and end the day with a hearty dinner. Low-carb vegetarian recipes are not only good for your health, they’re delicious too.

4. Let's Get Cooking: Yummy and Healthy Low-Carb Vegetarian Recipes

Going meat-free shouldn't mean having to sacrifice flavor and nutrition. Here are a few delicious and easy-to-make vegetarian recipes that are low-carb, too! - Veggie-packed Eggplant Fritters - Zucchini Fried Rice - Grilled Eggplant and Hummus Pitas - Stuffed Eggplant With Feta & Olives - Avocado and Spinach Stuffed Tomatoes - Zucchini Noodle & Brussels Sprout Salad Veggie-packed Eggplant Fritters - Start fresh with some delicious crunchy eggplant fritters. Simply combine grated eggplant with garlic, cumin, egg, and some shredded cheese. Fry them in some oil until lightly golden and place them on a paper towel to absorb any excess fat. Serve with a dollop of creamy Greek yogurt and a sprinkle of your favorite herbs. Zucchini Fried Rice - Replace your regular fried rice with a light, low-carb zucchini version. Simply stir-fry some zucchini noodles, diced onion, garlic, and seasonings over high heat. Add some canned corn and a beaten egg, stirring constantly until everything is cooked through. Serve as is, or top with some toasted sesame seeds and/or crushed peanuts. With these delicious low-carb vegetarian recipes in your back pocket, you can confidently make nutrient-rich meals that keep you satisfied, energized and healthy all day long! Bon Appetit! Read the full article

[avee155]

Here are three popular vegan recipes:

Chickpea Curry: Heat a large saucepan over medium heat, add some oil and sauté onion, ginger, and garlic until soft. Stir in canned chickpeas, diced tomatoes, curry powder, and coconut milk. Season with salt and pepper and bring to a boil. Reduce heat and simmer for 15 minutes. Serve over rice.

Roasted Vegetables: Cut a variety of vegetables, such as eggplant, zucchini, red bell pepper, and onion, into bite-sized pieces. Toss with olive oil, salt, and black pepper. Roast in a preheated oven at 425°F for 20-25 minutes or until tender and slightly charred. Serve as a side dish or top with a sprinkle of fresh herbs.

Vegan Pasta: Cook spaghetti in boiling salted water according to package instructions. In a separate pan, heat some oil and sauté garlic and red pepper flakes until fragrant. Stir in canned diced tomatoes and simmer until slightly thickened. Toss with cooked pasta and freshly chopped basil. Serve with a sprinkle of vegan parmesan cheese.

Vegan Tacos: In a pan, cook diced onion and sliced mushrooms until tender. Add in canned black beans, corn, chili powder, cumin, and paprika. Cook until heated through. Serve in taco shells with shredded lettuce, diced tomatoes, avocado, and a dollop of vegan sour cream.

Vegan Stuffed Bell Peppers: Cut the tops off of bell peppers and remove the seeds. Cook quinoa according to package instructions. In a pan, sauté diced onion, garlic, and sliced zucchini until soft. Stir in canned diced tomatoes and the cooked quinoa. Stuff the mixture into the bell peppers, place in a baking dish, and bake at 375°F for 20-25 minutes.

Vegan Lentil Soup: Heat some oil in a large pot and sauté diced onion, carrot, and celery until soft. Stir in dried lentils, canned diced tomatoes, vegetable broth, and seasonings of your choice (such as thyme, rosemary, and bay leaves). Bring to a boil, reduce heat, and simmer for 30-40 minutes or until the lentils are tender. Serve with crusty bread.

Vegan Pizza: Roll out pizza dough on a floured surface and place on a pizza pan or baking sheet. Top with pizza sauce, diced veggies (such as bell peppers, mushrooms, and onions), and vegan cheese. Bake in a preheated oven at 425°F for 15-20 minutes or until the crust is golden and the cheese is melted.

Vegan Stir-Fry: Cook rice according to package instructions. In a large pan or wok, heat some oil and stir-fry sliced veggies (such as broccoli, carrots, and snap peas) until tender. Add in cooked firm tofu and stir-fry for another minute. Stir in a sauce made from soy sauce, hoisin sauce, garlic, and ginger. Serve over the cooked rice.

Vegan Chili: In a large pot, heat some oil and sauté diced onion, garlic, and sliced bell peppers until soft. Stir in canned diced tomatoes, vegetable broth, black beans, corn, and chili powder. Simmer for 20-30 minutes or until heated through. Serve with crusty bread or over a baked potato.

Vegan Burrito Bowl: Cook rice according to package instructions. In a pan, heat some oil and sauté sliced bell peppers, corn, and diced onion until tender. Stir in canned black beans and cook until heated through. Serve the rice in a bowl, topped with the sautéed veggies, avocado, salsa, and a dollop of vegan sour cream.

Vegan Pasta Salad: Cook pasta according to package instructions and rinse under cold water to cool. In a large bowl, combine the pasta with diced veggies (such as cherry tomatoes, cucumber, and bell peppers) and a dressing made from olive oil, red wine vinegar, garlic, and dried herbs. Serve chilled.

Vegan Falafel: In a food processor, pulse together chickpeas, diced onion, minced garlic, cilantro, parsley, flour, cumin, coriander, and baking powder until a smooth mixture forms. Shape into balls and pan-fry in oil until golden and crisp on both sides. Serve in a pita with lettuce, tomato, and a drizzle of tahini sauce.

Certainly! Here are three more vegan recipes:

Vegan Shepherd's Pie: In a large pot, heat some oil and sauté diced onion and carrots until soft. Stir in sliced mushrooms and frozen peas and cook until the veggies are tender. Stir in canned diced tomatoes, vegetable broth, and seasonings of your choice (such as thyme and rosemary). Transfer the mixture to a baking dish and top with a layer of mashed potatoes. Bake at 375°F for 25-30 minutes or until the top is golden.

Vegan Ramen: Cook ramen noodles according to package instructions and set aside. In a large pot, heat some oil and sauté diced onion, minced garlic, and sliced mushrooms until tender. Stir in vegetable broth and soy sauce and bring to a boil. Reduce heat and simmer for 10 minutes. Serve the broth over the cooked noodles, topped with sliced green onions and a soft-boiled egg (optional).

Vegan Sloppy Joes: In a large pan, heat some oil and sauté diced onion, bell pepper, and garlic until soft. Stir in crumbled tofu and cook until heated through. Stir in tomato sauce, ketchup, brown sugar, vinegar, and Worcestershire sauce. Simmer for 10-15 minutes or until the sauce has thickened. Serve on a bun with a side of coleslaw or roasted veggies

[thehungrykat1]

Rossi Pizza in City of Dreams Manila Offers Authentic Roman-Style Pizza

Rossi Pizza, one of the new attractions at City of Dreams Manila’s restaurant row at The Shops at the Boulevard retail strip, brings to Manila the Roman-style pizza that has been drawing pizza enthusiasts at its namesake predecessor in Studio City Macau.

With the popularity of the first Rossi Trattoria and Pizza at Studio City Macau where it is recognized as among the most authentic Italian restaurants, Geoff Andres, who was Property President in 2018-2021 at the Macau property before assuming the same position at City of Dreams Manila, invited the outlet to open a pizzeria at the Manila property. Rossi Pizza is a spin-off from Rossi Trattoria, known for its rustic menu rooted in the Italian tradition of cooking, with an expanded pizza selection boasting the expertise of Italian pizza masters.

It was also Mr. Andres who named the popular resort’s trattoria and pizza place after the Italian multiple Grand Prix motorcycle racer and considered one of the greatest of all time in his sport, Valentino Rossi, who was later lauded for reviving his hometown’s economy with a pizza place and other enterprises. This also explains the Vespa scooter that welcomes diners to Rossi.

Developed by Italian chef Rodolfo Serritelli who helms and opened the Macau outlet, the Rossi Pizza selection in City of Dreams Manila mirrors the Rossi Pizza menu at Studio City. The three different types of flours used by Rossi Pizza consist of the traditional 00 flour; malt wheat flour; and Urbano flour, which is made from the best white Italian wheats that trace their roots from an old grain breed to create a flavor profile that is the same as it tasted in 1900s.

Roman pizza undergoes 48-hour fermentation and proofing, blind baking it for two and a half minutes before baking it for the final two minutes with all the sumptuous toppings. Unlike Neapolitan pizza, olive oil is added in the dough, resulting in scrocchiarella (light, crispy crust). Chef Rodolfo’s pizza creations are the result of an intensive study of pizza in Italy and his family heritage with roots in Rome, where he showed an early passion for baking. To achieve the signature scrocchiarella dough, a Moretti Forni Series Evolution Modeli oven was specifically acquired for Rossi Pizza. It is an electric oven with a complete control over three heating zones (top, middle, and bottom) that can meet the required setting to guarantee the high standard of quality, consistency, and authenticity of the special, Roman-style dough.

With Chef Rodolfo’s guidance, City of Dreams Manila’s Markus Tauwald, Executive Chef and Hoon Sung, Executive Pastry Chef, recreated the intricate dough using Rossi’s signature mix of three different flours made entirely with Italian grains; water; olive oil; and salt. Chef Markus and Chef Hoon added their own two signature pizzas – the Capricciosa consisting of premium Italian cured meat such as prosciutto cotto and premium veggies like champignon, artichokes and olives; and Tonno e Cipolla, highlighting sustainable and locally-sourced tuna.

Among the other chef’s recommendations are the classic Margherita and Quattro Formaggi (with parmesan, gorgonzola and taleggio cheeses). Vegetarians will delight in the Funghi (creamed mushrooms, roasted mushrooms, vegan TVP and arugula); and Vegana (eggplant, zucchini, mushrooms, and onion). The 12-inch pizzas feature vegetarian and imported protein toppings.

Rossi’s pasta favorites are also available: Rossi’s Carbonara (spaghetti, egg yolk, pecorino cheese, and guanciale cured pork); Fettucine con Polpette alle Abruzzese (medium ribbon pasta, beef and pork mortadella meatballs, and tomato sauce); and Spaghettone “Mancini” alle Vongole (spaghetti with clams from Bicol in olive oil, garlic, and white wine sauce).

Salads and snacks include Burrata with Parma Ham, salad greens with caramelized walnuts, and arugula salad with homemade cured salmon. Completing the menu at Rossi Pizza are Italian desserts including the well-loved tiramisu; homemade gelatos in eight flavors: Coffee, Vanilla, Cherry, Strawberry, Mint Chocolate, Hazelnut, Mango and Tiramisu; and milkshakes in Vanilla, Chocolate, Coffee, Hazelnut and Strawberry flavors.

Rossi Pizza, an open casual dining place with the vibe of an Italian café, is adjacent to Jing Ting and Hidemasa at the Upper Ground level and seats up to 72 guests. It is open daily from 11 a.m. to 9 p.m.  For more information, visit www.cityofdreamsmanila.com.

[quiet-academia]

{ dec. 26, 2019 - 6:01 pm }

today has been a day of baking and self care! i made some fresh bread early this morning, exfoliated, tried a new face mask, and tonight i’ve made some vegan eggplant parmesan :) i hope all is well!

[foodfuck]

twice baked vegan stuffed eggplant parmesan

[dinnertime]

oh yeah, it’s eggplant season