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  • Garlicky Great Northern Beans and Broccoli Rabe over Toast

    Garlicky Great Northern Beans and Broccoli Rabe over Toast

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  • Two-Tone Potato Salad

    Two-Tone Potato Salad

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    Potato salad may seem as American as apple pie, but its roots are German. European immigrants brought the dish over in the mid-19th century, and the version here is what has come to be known as a classic American potato salad. It has a creamy mayonnaise base that contains herbs, onion, and celery and is served cold or at room temperature. North German potato salad is quite similar, though it often includes pickles and hard-boiled eggs. Conversely, the south German variety is vinaigrette-based, has bacon, and is frequently served warm.

    Baby potatoes have a naturally sweet flavor and velvety texture that’s delicious in this recipe. Plus, they hold their shape better than cut-up full-size potatoes, and there’s no need to peel them. A touch of scallions and parsley make the dish especially tasty. This potato salad recipe is ideal for a simple side for your next backyard barbecue or summer cookout.

    How to make potato salad

    This potato salad recipe comes together in three easy steps. Start with washed baby potatoes — that’s especially important since we’re leaving the skin on. Boil them in salted water until they’re tender, which should take about 15 minutes for 2-inch potatoes. While they’re cooking, simply stir together the dressing ingredients. Lastly, once the potatoes are cool, cut them in half and fold them into the dressing. Serve the potato salad right away or keep it in the fridge until you’re nearly ready to eat: We recommend enjoying it at a cool room temperature.

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  • 7 Ingredient Blueberry and Lavender Vegan Cheesecake

    7 Ingredient Blueberry and Lavender Vegan Cheesecake

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    The Daily Meal Contributors|

    Blueberry And Lavender Vegan Cheesecake

    Recipe Courtesy of Natalie J. Claire “I know what vegan cheesecake sounds like. Just trust me on this one.”Natalie Claire is a photographer and writer. Follower her at instagram @natty.jpeg, and check out more of her recipes and photography at nataliejclaire.com 

    • 1 cup dates
    • 1 cup walnuts or almonds, raw
    • 1 1/2 cup cashews, raw
    • 1/2 cup coconut milk
    • 1/3 cup coconut oil
    • juice of 1 large lemon
    • 1/2 cup sugar, or other organic sweetener
    • 1/2 cup blueberries
    • lavender to garnish
    1. Soak dates in warm water for 10 minutes, drain. Add to a food processer and blend until dates form into a ball. Remove and set aside.
    2. Add raw walnuts or almonds to food processor and process into a meal. Add the dates back into the mixture and blend until a loose dough forms. Add a pinch of salt to taste.
    3. Lightly grease a 12 slot muffin tin. Scoop in heaping 1 tbsp. amounts of mixture and press down with fingers. Pack tightly using a spoon or small glass, use wax paper as a barrier if the mix is too sticky. Set in freezer to firm.
    4. Add remaining ingredients to a blender and process until very smooth. Divide filling among the muffin tin. Add fresh blueberries or lavender as desired. Cover with plastic and place in freezer until hard, about 4 to 6 hours. Set out for a few minutes to soften, or serve frozen.

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  • Quick Walnut Tacos

    Quick Walnut Tacos

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    At Trio Plant-Based in Minneapolis, the first Black-owned plant-based restaurant in Minnesota, chef-owner Louis Hunter uses walnuts as a protein-rich substitute for ground beef to make these tacos. The ground nuts mimic the texture of meat quite nicely.

    Updated on April 18, 2024

    Photo: Brittany Conerly


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    Ingredients

    • 2 ¼ cups walnut halves

    • 2 teaspoons ground cumin

    • 2 teaspoons garlic powder

    • 2 teaspoons onion powder

    • 1 ½ teaspoons paprika

    • ½ teaspoon salt

    • 2 teaspoons cider vinegar

    • 1 teaspoon reduced-sodium tamari

    • 1 (15 ounce) can no-salt-added black beans, rinsed

    • 2 cups shredded iceberg lettuce

    • 1 cup diced tomato

    • ½ cup diced onion

    • ½ cup fresh salsa or pico de gallo

    • 8 corn tortillas, warmed

    • 4 tablespoons vegan sour cream (optional)

    Directions

    1. Place walnuts in a food processor and pulse until finely chopped, but not ground. Add cumin, garlic powder, onion powder, paprika and salt. Pulse just until blended. Transfer to a large skillet; toast over medium heat until heated through and fragrant, about 5 minutes. Add vinegar to taste and tamari and mix well.

    2. Serve the walnut mixture, beans, lettuce, tomato, onion and salsa (or pico de gallo) in tortillas. Top with sour cream, if desired.

    Originally appeared: EatingWell Magazine, October 2021

    Nutrition Facts (per serving)

    631 Calories
    40g Fat
    62g Carbs
    19g Protein
    Nutrition Facts
    Servings Per Recipe
    4
    Serving Size
    2 tacos
    Calories
    631
    % Daily Value *
    Total Carbohydrate
    62g     		23%
    Dietary Fiber
    14g     		50%
    Total Sugars
    8g
    Protein
    19g     		38%
    Total Fat
    40g     		51%
    Saturated Fat
    4g     		20%
    Vitamin A
    2962IU     		59%
    Sodium
    537mg     		23%
    Potassium
    704mg     		15%

    Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

    * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

    (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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  • Gilbert Ganache-fried Cupcakes: Chocolate Seltzer Cupcakes with Ganache, Banana Frosting, and Caramelized Banana

    Gilbert Ganache-fried Cupcakes: Chocolate Seltzer Cupcakes with Ganache, Banana Frosting, and Caramelized Banana

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  • Rutabaga Laksa

    Rutabaga Laksa

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    Rutabaga Laksa

    Photo by Timothy Racca Morrish
    • Prep time
      15 minutes
    • Cook time
      1 hour 15 minutes
    • Serves
      4
    Author Notes

    A wise man (OK, restaurant critic Jay Rayner) once said of laksa’s medicinal properties that “it should be available on the NHS (the National Health Service) by prescription,” and I agree. With its searing chile, ginger, and garlic enveloped by a blanket of noodles and coconut soup, laksa is a wonderful antidote to colds and cold weather. I urge any rutabaga dodgers to think twice: its buttery earthiness, alongside the caramelized shallots, adds a sweet and smoky magic.

    Excerpted from EAST by Meera Sodha. Copyright © 2020 by Meera Sodha. Reprinted with permission from Flatiron Books. All rights reserved. Photography by David Loftus. —Meera Sodha

    • Test Kitchen-Approved

    Watch This Recipe

    Rutabaga Laksa

    Ingredients

    • 6

      cloves garlic, roughly chopped


    • 1

      inch ginger, peeled and roughly chopped


    • 4 teaspoons

      red chile powder, such as Kashmiri


    • 2 1/2 teaspoons

      ground cumin


    • 2

      lemongrass stalks, bottom 2 inches only, roughly chopped


    • 3/4 cup

      packed cilantro, stems and leaves divided


    • 4 1/4 cups

      vegan vegetable stock


    • 6

      shallots


    • 1 splash

      canola oil, plus more as needed


    • 14 ounces

      (1 can) full-fat coconut milk


    • 1 1/2 teaspoons

      kosher salt


    • 1 1/2 teaspoons

      granulated sugar


    • 2 pounds

      rutabaga (3/4 of a large one), peeled


    • 7 ounces

      rice vermicelli noodles


    • 2

      limes, cut into wedges

    Directions
    1. Preheat the oven to 425°F and line two large baking sheets with foil.
    2. To make the laksa paste, put the garlic, ginger, chile powder, cumin, lemongrass, and cilantro stems into a blender with 2/3 cup of stock. Peel and roughly chop 2 shallots and add them to the blender too, then whizz to a paste.
    3. Heat 2 tablespoons of oil in a deep-sided pot on a low flame and, once hot, scrape the paste into the pot. Cook for 10 to 15 minutes, stirring regularly so it doesn’t catch, then slowly add the coconut milk until it’s mixed in. Add the remaining stock, the salt, and sugar, and simmer for 20 minutes until rich and flavorful. Season to taste, then take off the heat.
    4. While the soup is cooking, halve the rutabaga, cut it into 1/2-inch-thick slices, then arrange on one of the lined sheets. Peel and halve the remaining shallots lengthways, then separate them into “petals” by removing the individual segments, and put these on the second lined sheet. Lightly drizzle oil over both vegetables, toss with your hands so they’re well coated, and sprinkle with a little salt. Roast the shallots for 20 minutes and the rutabaga for 30 minutes, until cooked and caramelized.
      Cook the noodles in boiling water as per the package instructions (usually 2 to 3 minutes), then drain and rinse under cold water.
    5. To serve, reheat the soup on a medium heat. Distribute the noodles between four bowls and ladle over the hot soup. Put the hot rutabaga and caramelized shallots on top and sprinkle with cilantro leaves. Squeeze a wedge of lime over each serving, and serve with more lime on the side.

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  • Glenn’s Banana Bread With Chocolate Chips And Candied Ginger

    Glenn’s Banana Bread With Chocolate Chips And Candied Ginger

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    Ingredients:

    • 1 cup granulated sugar, for vegan version, use raw sugar
    • 1 large egg (or 1 ½ tsp Ener-G Egg Replacer plus 2 Tbs warm water)
    • 1/2 cup (1 stick) unsalted butter, (or ½ c non-hydrogenated margarine) room temperature
    • 2 x ripe medium-size bananas
    • 3 tbsp milk (or soy milk)
    • 2 cup unbleached all-purpose flour
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1 cup chocolate chips
    • Small chunks of candied ginger, to taste
    • 1/2 cup chopped walnuts, optional

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  • Gingerbread Cupcakes with Lemony Frosting

    Gingerbread Cupcakes with Lemony Frosting

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    Nothing says waiting for the holiday season to end like these moist, fluffy gingerbread cupcakes. Bring them to your next familial bash and eat them as you grit your teeth and marvel at your family.

    Ingredients

    Gingerbread Cupcakes:

    1 1/4 cups all-purpose flour

    1 teaspoon baking powder

    1/2 teaspoon baking soda

    3 teaspoons ground ginger

    1 teaspoon ground cinnamon

    1/4 teaspoon ground cloves

    1/4 teaspoon salt

    1/2 cup vegetable oil

    1/3 cup light molasses

    1/2 cup maple syrup

    1/4 cup soy milk

    2 tablespoons soy yogurt

    1 1/2 teaspoons finely grated lemon zest

    1/4 cup finely chopped crystallized ginger

    Lemony Cream Cheese Frosting:

    1/4 cup nonhydrogenated margarine, softened

    1/4 vegan cream cheese, softened

    2 cups confectioners’ sugar

    1 teaspoon vanilla extract

    1 tablespoon of finely grated lemon zest

    Preparation

    1. Gingerbread Cupcakes:

      Step 1

      Preheat oven to 350°F. Line a muffin pan with paper cupcake liners.

      Step 2

      Sift the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt into a bowl and mix.

      Step 3

      Whisk the oil, molasses, maple syrup, soy milk, yogurt, and lemon zest in a separate large bowl. Add the flour mixture to the wet ingredients and mix just until smooth. Fold in the chopped crystallized ginger.

      Step 4

      Fill cupcake liners two-thirds full. Bake for 19 to 22 minutes, until a knife or toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely before frosting.

    2. Lemony Cream Cheese Frosting:

      Step 5

      Cream together margarine and cream cheese until just combined. Use a handheld mixer to whip while adding the confectioners’ sugar in 1/2 cup batches. Mix until smooth and creamy, then in mix in the vanilla. Add the lemon zest. Keep tightly covered and refrigerated until ready to use.

    Image may contain: Creme, Cream, Food, Dessert, Cake, Cupcake, Advertisement, Poster, Paper, Brochure, and Flyer

    From Vegan Cupcakes Take Over the World © 2006 by Isa Chandra Moskowitz and Terry Hope Romero. Reprinted with permission by Da Capo Press.
    Buy the full book from Amazon.

    See Related Recipes and Cooking Tips

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  • Creamy Coconut & Roasted Beet Soup with Pistachios & Greek Yogurt

    Creamy Coconut & Roasted Beet Soup with Pistachios & Greek Yogurt

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    Creamy Coconut & Roasted Beet Soup with Pistachios & Greek Yogurt

    Photo by With The Grains
    • Serves
      4-6
    Author Notes

    Bright and colorful, this is the perfect soup for all seasons. Eat it warm or chilled. Thick and creamy, I even recommend spreading some on a thick, rusty bread for a unique sandwich. To make this soup, you’ll need either an immersion blender, food processor or regular blender. —With The Grains

    Ingredients

    • 2 tablespoons

      organic coconut oil


    • 1

      local/organic sweet onion, diced


    • 4

      local garlic cloves, minced


    • 1 piece

      ginger (about a 2-inch chunk), peeled and sliced


    • 6

      small beets, peeled and roasted


    • 1

      local parsnip, peeled and large dice


    • 2

      medium local sweet potatoes, peeled and large dice


    • 4 cups

      homemade chicken stock (or vegetable stock for vegan version)


    • 15 ounces

      (1 can) organic coconut milk (full fat)


    • 1 pinch

      sea salt & pepper, to taste


    • 1 handful

      pistachios for garnish


    • 1-2 tablespoons

      Greek yogurt for garnish


    • 1-2 sprigs

      fresh cilantro for garnish


    • 1-2

      radishes, sliced for garnish

    Directions
    1. In a large dutch oven or large pot, heat coconut oil over medium-high heat.
    2. Add onions, garlic and ginger, stirring often, until caramelized, about 20 minutes.
    3. Add parsnips and sweet potatoes, and sauté for another 4-5 minutes, then add stock and coconut milk.
    4. Bring to a boil, then reduce to low heat. Add beets, and continue to simmer until parsnips and sweet potatoes are tender, about 20-30 minutes. Season with sea salt and freshly ground pepper to taste.
    5. Using an immersion hand blender or regular blender, blend soup until desired smoothness.
    6. Garnish with a dollop or swirl of Greek yogurt, chopped pistachios, greens and fresh radishes. Enjoy!

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  • Crispy Fish ‘n’ Rainbow Chips

    Crispy Fish ‘n’ Rainbow Chips

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