Farinata (Italian Fermented Chickpea Pancake)
This week I made farinata, a popular dish all along the northern Mediterranean where it also goes by the names socca and faina. I fermented the batter for 24 hours and jazzed it up with feta, olives, cherry tomatoes and herbs.
It's super easy to make, you should give it a shot!
Roasted Beet Salad Recipe
Roasted Beet Salad Recipe, as demonstrated at Paragon Restaurant
Italian Seasoned Potato Veggie Casserole with Avocado Summer Strawberry Salad
Hi, welcome to Vegetarianism: The Noble Way of Living, here on Supreme Master Television. Today, I'll be making a potato, broccoli, and mushroom casserole. For this dish, we'll be using about 3 or 4 potatoes; it depends on how much you want to use. About 3/4 of a cup of olive oil, a couple cloves of garlic, and I'm using some ginger as well. Some Italian seasoning, a couple cups of mushrooms; I'm using Portobello mushrooms, sliced. And also, 1 or 2 of cups of broccoli
Whole Foods, Plant Based Diet | A Detailed Beginner's Guide + Meal Plan
Whole Foods, Plant Based Diet | A Detailed Beginner's Guide + Meal Plan
There are many arguments about which diet is best for you.
Nevertheless, health and wellness communities agree that diets emphasizing fresh, whole ingredients and minimizing processed foods are superior for overall wellness.
The whole-foods, plant-based diet does just that.
It focuses on minimally processed foods, specifically plants, and is effective at stimulating weight loss and improving health.
This video reviews everything you need to know about the whole-foods, plant-based diet, including its potential health benefits, foods to eat and a sample meal plan.
#healthyfoodbeautyfitness #wholefoodsdiet #plantbaseddiet
Crème Brûlée (O-L Vegetarian), Chai masala flavoured, or not
This makes about 890ml or 30oz total and can be made in one large dish or 4-8 smaller dishes. If you have the option for a deeper or a more shallow dish(es), I would go for the more shallow one(s) but be careful to not over-bake them (start checking at 20 minutes).
If you want to scale the recipe down to make just 2 ramekins, you can divide all ingredients by a third EXCEPT for the egg yolks which should just be divided in half (eg 1c cream, 5-6T sugar, 3 egg yolks).
3c whipping/heavy cream
Optional chai masala:
2-3 fresh ginger slices
1/4-1/2t fennel seed
1 small cinnamon stick
1-2 whole clove
5 black peppercorns
3-4 cardamom pods, lightly crushed
1 black tea bag (or about 1t loose black tea)
I didn’t use tea but it’s a lovely flavour as well
If not using the masala, above, add:
1 vanilla pod, scraped (*or sub vanilla extract and add later)
Steep for 15 minutes, strain and reheat so the cream is hot again
1/3c white sugar
pinch sea salt
6 egg yolks
If you didn’t use the chai spices or the vanilla pod, you can add *1t vanilla, almond or other extract here
325F/163C for 20-35 minutes.
Chill uncovered for a minimum of 4 hours. After 4 hours, cover them. You can make these up to 2 days in advance but when you take them out you may need to absorb some surface moisture with a paper towel before sprinkling on the sugar.
Approximately 1/4-1/2c sugar
white, super fine/caster or turbinado/sugar in the raw.
how much sugar you use will in part depend on whether you are using shallow dishes
(more sugar) or deep ones (less).
Red beans and rice | Southern U.S. style
Thanks to Thryve for sponsoring this video! Click here to get 50% off your Thryve gut health test kit:
Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:
***RECIPE, SERVES 6-8***
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.