Home dinner recipe

Crispy Buffalo Tofu Bites With Garlicky Yogurt + Feta Dip

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These Crispy Buffalo Tofu Bites With Garlicky Yogurt + Feta Dip will satisfy any non-meat eaters hankering for spicy and tangy Buffalo wings.



Ingredients
Crispy Buffalo Tofu.
12-16 oz extra firm tofu, drained and frozen
1/2 cup vegetable broth (optional)
1/4-1/2 cup Frank's Hot Sauce or any Buffalo-style sauce
Chopped fresh chives, parsley, or cilantro; for garnish (optional)
Garlicky Yogurt + Feta Dip.
4 TBSP Plain Greek yogurt (use a non-dairy yogurt for vegan variation)
1/8 tsp garlic powder (or salt)
1 TBSP crumbled feta (omit for vegan option)
1 TBSP nutritional yeast (optional if non-vegan)

Instructions
Crispy Buffalo Tofu.
Freeze your tofu the night before, or a least three hours before you plan on preparing this dish.
Bring water to a boil in a pot or wide and deep saucepan; basically choose a vessel that will properly fit your brick of tofu and just enough water to cover your tofu.
Once the water is boiling, carefully submerge your tofu into it and let it boil for about 15 minutes. The tofu will be a questionable yellow hue when it's frozen; this is normal! It will go back to its healthy white hue as it simmers.
After 15 minutes, remove the tofu and place it on a paper towel-lined plate or cutting board. With paper towels, gently press on it to squeeze out any excess water.
Cut the tofu brick into 1/2-inch cubes. At this point, you can either marinate your tofu (see recipe notes for the old recipe with the marinade), or move onto frying them. With this particular recipe, I don't find it necessary to marinade the tofu (especially if you added veg broth to your water when boiling), but it's totally up to you.

next full instruction : www.killingthyme.net

Sweet Potato Buddha Bowl - With Black Beans

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Perfectly seasoned, roasted sweet potatoes, garlicky sautéed kale, amazing cooked black beans with onions and peppers all piled into a bowl and topped with a creamy, tangy avocado sauce.



INGREDIENTS
2 cups diced sweet potato
4 tablespoons olive oil
1 tablespoon garlic powder
1 tablespoon chili powder
Salt and pepper
1/4 cup red onion, diced or minced
1 red bell pepper, diced or minced
4 cloves of garlic, minced
15 oz can black beans drained and rinsed
1 tablespoon taco seasoning - I used store-bought
1 bunch or 2 cups sliced kale
1/4 cup veggie stock or dry white wine
1/2 of a ripe avocado
1/4 cup greek yogurt (1/4 cup coconut milk for vegan option)
1 tablespoon red wine vinegar
1 tablespoon honey
the juice of 1 lime
1/4 cup torn cilantro
1/4 cup torn parsley
Salt and pepper

INSTRUCTIONS
Roast the sweet potatoes:
Preheat the oven to 425 degrees F
Place the diced sweet potato into a mixing bowl, pour on 1 tablespoon of olive oil, 1 tablespoon of garlic powder, 1 tablespoon chili powder and some salt and pepper and toss well.
Spray a baking sheet with cooking spray, pour the seasoned sweet potatoes onto the baking sheet in a single layer and bake in the oven for 25 minutes. Remove and set aside.

next full instruction : pinchmegood.com

Vegan Quesadillas With Chickpeas

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These vegan quesadillas with chickpeas make an easy, fast and delicious healthy vegan dinner or lunch! For a complete meal serve with your favorite sauces and a salad!



Ingredients
Filling:
1 can chickpeas
1-2 cherry tomatoes
2 small hot peppers
2 garlic cloves
1 Tbsp parsley, chopped
4-5 mint leaves
handful arugula
1 tbsp olive oil
1 tsp coriander
1 tsp cumin
salt to taste
Additionally
3-4 tortillas
olive oil to toast
tomato sauce
guacamole

Instructions
Place the ingredients for the filling in a food processor and pulse until combined, but not smooth. Spread enough mixture on half tortilla and fold.

next full instruction : www.beautybites.org

Easy Homemade Falafel

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A popular Middle-Eastern street food, falafel pack beans, fresh herbs, and spices into a flavorful patty. Enjoy as an appetizer, on a salad, or stuffed into a pita.



INGREDIENTS
2 15 oz cans chickpeas ($1.58)
1/4 red onion ($0.25)
1 handfull fresh parsley (about 1/4 bunch) ($0.25)
1 handfull fresh cilantro (about 1/4 bunch) ($0.25)
4 cloves garlic ($0.32)
1 tsp salt ($0.05)
1/2 tsp cayenne ($0.05)
1 tsp cumin ($0.10)
1 tsp baking powder ($0.03)
1/2 cup flour* ($0.07)
1/4 cup neutral cooking oil for frying ($0.16)

INSTRUCTIONS
Rinse and drain the chickpeas in a colander. Add the chickpeas to a food processor along with the red onion, parsley, cilantro, salt, cayenne, garlic and cumin (all ingredients except baking powder and flour). Process the mixture until it forms a chunky paste. A little texture to the mixture is usually desirable. You may need to scrape down the sides of the bowl occasionally to make sure the mixture is an even texture.
Place the mixture into a bowl and stir in the baking powder. Begin adding flour, 2 Tbsp at a time, until the mixture becomes cohesive enough to form into patties. Chickpea or garbanzo bean flour gives the best flavor and texture, but all-purpose can be used in it’s place. Refrigerate the mixture for at least 1 hour to allow the flavors to blend.

next full instruction : www.budgetbytes.com

Best Chicken Enchiladas Ever

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My all-time favorite chicken enchilada recipe — easy to make, totally customizable with your favorite fillings, and made with the hands-down best homemade enchilada sauce!



INGREDIENTS:
2 tablespoons avocado oil (or olive oil)
1 small white onion, peeled and diced
1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
1 (4-ounce) can diced green chiles
sea salt and freshly-cracked black pepper
1 (15-ounce) can black beans, rinsed and drained
8 large flour tortillas
3 cups Mexican-blend shredded cheese
1 batch red enchilada sauce
optional toppings: fresh cilantro, chopped red onions, diced avocado, avocado, sour cream, and/or crumbled cotija cheese

DIRECTIONS:
Preheat oven to 350°F.  Prepare your enchilada sauce.
In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally.  Add diced chicken and green chiles, and season with a generous pinch of salt and pepper.  Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.  Add in the beans and stir until evenly combined.  Remove pan from heat and set aside.

next full instruction : www.gimmesomeoven.com

Vegan Two Lentil Dahl

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This simple vegan two lentil Dahl requires only easy-to-find ingredients and little more than a few chops and several stirs to make. It's the perfect protein-rich meal to prepare on a Sunday and enjoy throughout the week, and it can easily be doubled or even tripled and frozen


Ingredients
2 tablespoons coconut oil
8 scallions, trimmed and thinly sliced
1 large white onion, diced
3 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/8 to 1/4 teaspoon cayenne pepper, to taste
2 teaspoons sea salt or to taste
1 (28-ounce) can diced tomatoes
6 cups filtered water
1 cup green lentils, sorted and rinsed
1 cup split red lentils*, sorted and rinsed
1 bunch cilantro, stemmed and roughly chopped

Instructions
Heat the coconut oil in a large stock pot over medium-high heat.
Add the scallions and onion, and cook for 7 minutes, or until softened.
Add the garlic, cumin, coriander, paprika, cayenne pepper, and sea salt, and continue to cook for another 3 minutes, or until beginning to brown and caramelize.
Stir in the diced tomatoes and water, increase the heat to high, and bring to a boil.
Add the lentils, reduce the heat to medium-low, cover, and simmer for 1 hour,


next full instruction : www.blissfulbasil.com

One-Sheet Pan Shrimp with Cherry Tomatoes and Asparagus (Meal-Prep)

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One-Sheet Pan Shrimp with Cherry Tomatoes and Asparagus is delicious and super-easy to make. You'll be amazed at how only 5 ingredients can make a healthy meal-prep for your entire week.



Ingredients
 450 g uncooked extra-large shrimp (26-39) — peeled and deveined
 3 tablespoons extra virgin olive oil — divided
 salt and black pepper
 4 cups asparagus — cut in half
 3 cups cherry tomatoes — cut in half

Instructions
Preheat oven to 400ºF.
In a medium bowl, place the shrimp with 1 tablespoon of olive oil, salt, and pepper. Toss everything together, and set aside.
On a baking sheet lined with aluminum foil or parchment paper, place the asparagus and cherry tomatoes on the sides of the sheet pan, leaving the center open for the shrimp.
Drizzle the veggies with the remaining 2 tablespoons of olive oil, and sprinkle with salt and pepper. Spread out in an even layer, and bake for 10 minutes.

next full instruction : www.primaverakitchen.com

Mexican Quinoa Stuffed Sweet Potatoes

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This recipe for Mexican Quinoa Stuffed Sweet Potatoes is an amazing way to pack in a ton of plant-based protein in a tasty, gluten-free and simple meal!



Ingredients
2 large sweet potatoes
1 tablespoon olive oil
1/4 cup chopped red onion
1/4 cup chopped bell pepper
1/2 cup frozen corn
1/2 cup cooked quinoa
1 cup canned black beans drained & rinsed
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
Sea salt to taste
to garnish:
1 avocado mashed
Tahini
Hot sauce
Chopped cilantro

Instructions
Preheat the oven to 400ºF. Place sweet potatoes on a baking sheet and prick with a fork. Place in the oven and bake for 40 minutes.
Meanwhile, heat the oil in a large skillet. Add the onion and pepper and saute until tender, about 5 minutes.
Add corn, quinoa, black beans and spices and cook 2 - 3 more minutes.

next full instruction : www.simplyquinoa.com

Scalloped Potatoes

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My favorite recipe for garlicky, cheesy, perfect scalloped potatoes — lightened up a tad with milk instead of heavy cream.




INGREDIENTS:
3 tablespoons butter
1 small white or yellow onion, peeled and thinly sliced
4 large garlic cloves, minced
1/4 cup all-purpose flour
1 cup chicken stock or vegetable stock
2 cups milk (I recommend 2% or whole milk)
1 1/2 teaspoons Kosher salt
1/2 teaspoon black pepper
2 teaspoons fresh thyme leaves, divided
4 pounds Yukon Gold Potatoes, sliced into 1/8-inch rounds
2 cups freshly-grated sharp cheddar cheese*, divided (feel free to add more cheese if you’d like)
1/2 cup freshly-grated Parmesan cheese, plus extra for serving

DIRECTIONS:
Preheat oven to 400°F.  Grease a 9 x 13-inch baking dish with cooking spray; set aside.
Melt butter in a large sauté pan over medium-high heat.  Add onion, and sauté for 4-5 minutes until soft and translucent.  Add garlic and sauté for an additional 1-2 minutes until fragrant.  Stir in the flour until it is evenly combined, and cook for 1 more minute.  Gradually pour in the stock, and whisk until combined.  Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined.  Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan (avoid letting it come to a boil) and thickens.  Then remove from heat and set aside.

next full instruction : www.gimmesomeoven.com

Best Baked Eggplant Parmesan

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Delicious Baked Eggplant Parmesan with crispy coated eggplant slices smothered in cheese and marinara.



Ingredients
3 large eggplants
1 teaspoon salt
1 cup all purpose flour
1 teaspoon salt
¼ teaspoon pepper
2 large eggs
1 cup panko bread crumbs
1 cup Italian style bread crumbs
1 teaspoon garlic powder
2 cups marinara sauce
8 ounces fresh mozzarella sliced
¼ cup chopped fresh basil
1/2 cup freshly grated parmesan cheese divided

Instructions
Slice eggplant into 1/4 inch rounds. Lay out in a single layer on a paper towel lined baking sheet and sprinkle with salt. Let sit 1 hour to release moisture.

Preheat oven to 400 degrees F. Lightly grease a large baking sheet.
Set up 3 shallow dishes for dredging. In the first dish, stir together flour, salt and pepper. In the second dish, whisk eggs. In the third dish, stir together panko bread crumbs, Italian bread crumbs, and garlic powder.

next full instruction : thestayathomechef.com

Asparagus Puff Pastry Bundles

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These Prosciutto Asparagus Puff Pastry Bundles are an easy and elegant appetizer or brunch idea! Perfect for Easter, Mother's Day or any other spring brunch!



Ingredients
1 bunch asparagus (about 12-16 oz) ends trimmed
1 tablespoon extra virgin olive oil
kosher salt
pepper
2 sheets frozen puff pastry thawed
8 ounces Gruyere shredded
12 slices prosciutto
1 egg beaten

Instructions
Preheat oven to 425 degrees F. Line a sheet pan with parchment paper.
On a lightly floured surface, roll the puff pastry out to a large rectangle about double the original size. Square off edges and cut into 6 squares. (I use a pizza cutter to do this).
Toss asparagus in olive oil and season with salt and pepper.

next full instruction : www.foxandbriar.com