Important information for iOS users: the "sugar" tag has been blocked, so you will not be able to see any recipe here that contains sugar. Please view this blog with a browser to see all recipes.
Keni
$LAYYYTER
One Nice Bug Per Day
Cosimo Galluzzi
I'd rather be in outer space 🛸

No title available
will byers stan first human second
dirt enthusiast

@theartofmadeline

Love Begins
tumblr dot com
YOU ARE THE REASON
we're not kids anymore.
Show & Tell

Discoholic 🪩
Misplaced Lens Cap
AnasAbdin
No title available
🪼
Mike Driver

seen from Malaysia
seen from Malaysia

seen from Malaysia

seen from T1

seen from Türkiye

seen from United States
seen from Canada
seen from Germany

seen from United States

seen from Italy

seen from Malaysia

seen from Nigeria
seen from Paraguay

seen from United States

seen from Azerbaijan
seen from China

seen from United Kingdom
seen from Türkiye

seen from United States

seen from Argentina
@isaaceats
Important information for iOS users: the "sugar" tag has been blocked, so you will not be able to see any recipe here that contains sugar. Please view this blog with a browser to see all recipes.
it's already hard enough to find vegan cake recipes that don't do the whole Oil Free 😋 keto 😊 healthy sugar free!! fruit sweetened 🥳 song and dance but if you add gluten free in the mix you better just slather some stevia water paste onto a rice cake and call it a day
This is a pie not a cake, but I do think chocolate tofu pie is pretty good.
If you want a crust for it, there are some gluten free vegan pie crusts for sale, though the ones I've tried are crumbly messes. You could also try adapting the cookie and butter crust in this KinniTOOS ice cream cake recipe. It was pretty sturdy in an ice cream cake I made. (I did microwave the cookies a bit, which might have helped. And yes, it calls for dairy butter, but I would expect vegan butter to also work.)
Alternately, maybe you could use the KinniTOOS recipe to do a vegan ice cream cake, if you can find gluten-free vegan ice cream? I think Trader Joe's used to have some good coconut and soy options.
Check out the olive oil option for this recipe. It’s really delicious and it’s not a weird diet thing. It’s moist and rich and sweet as requested.
Classic French Beef Stew with Red Wine
Beef Bourguignon is a classic of the French bistro menu. It’s the food your grandmere would make. Some recipes are very complicated, but if you strip it down to the essential elements, it’s manageable.
I like Julia Child’s classic recipe, but wanted to streamline it. This is a very good adaptation. I used to make it without adding the mushrooms and pearl onions later, but it really does taste better with that extra step as it really layers the flavor.
Ingredients
4- 5 lbs Beef Chuck cubed
1 bottle Red Wine, Pinot Noir is ideal.
2 Tbsp Oil
1/3 lb Bacon, pancetta or pork belly.
1 Onion, sliced
2 cups Baby Carrots
2 cloves Garlic, smashed
1 Shallot, sliced
Salt and Pepper
2 Tbsp Flour
1 Tbsp Tomato Paste
2 tsp Thyme, dried.
2 Bay leaf
1 1/2 cups Pearl Onions, peeled, left whole
4 cups Mushrooms, left whole if small.
Preparation:
Prep your meat and pour in your bottle of wine and allow to marinade 8 hours up to overnight. Drain the meat, pat the meat dry, reserving the wine.
Blanch the bacon or pork belly in simmering water for 15 minutes, drain, remove and pat dry. This is only really necessary if the bacon is smoked. Using pancetta will eliminate this step.
Heat the oil and render down the bacon and remove from the pan with a slotted spoon.
Preheat oven to 325F/163C. Salt and pepper the beef cubes and sear on all sides and remove from the pan and set aside.
Add in the sliced onions, baby carrots, garlic, shallots and cook until slightly softened. Add in the flour and stir until incorporated and it takes on a slightly golden color. You want it to lose its rawness.
Then add bay leaves, thyme, tomato paste and the retained red wine. Stir and incorporate and then add back the beef and bacon. Cook covered in the oven, for 3 hours.
After 3 hours sauté the mushrooms and pearl onions in a tablespoon of butter, until they begin to caramelize, then remove the beef from the oven and add them into the pot and continue cooking uncovered for another hour.
Serve with potatoes, French fries or noodles.
Source: Classic French Beef Stew with Red Wine
Powdered Donut Cake
Follow for recipes
Is this how you roll?
Overnight Cinnamon Rolls
Follow for recipes
Get your FoodFfs stuff here
A delicious moist and easy Peanut Butter Cake with a luxuriously creamy peanut butter frosting. This is the ultimate peanut butter lovers dessert and a must make.
https://www.smalltownwoman.com/peanut-butter-cake/
South African Milk Tart
Follow for recipes
Is this how you roll?
the best green beans in the WORLD btw.
Lazy Daisy Cake
A vintage favorite, this lazy daisy cake has a soft sponge crumb topped with a sweet coconut glaze that’s broiled until golden. It’s an easy yellow cake recipe that stays moist for days! This lazy daisy cake comes from an old recipe my mom had tucked away, the kind you might find handwritten on a card or clipped from a well-used cookbook. I decided to make it because my husband loves coconut,…
is cultivating very specific strains of mold and bacteria for delicious results considered husbandry
Hubby has promised to make sourdough bread if I can get a starter going.
Chicken tikka masala is a popular curried dish made with boneless chicken, ground spices, onions, tomatoes, cream and herbs
Holy shit this is good.
Yes get mustard oil, yes it will probably have a disclaimer on it about being for external use only but that’s a dumb American legal bullshit thing that gave us canola oil so don’t worry about that.
Use an air fryer for the chicken if you have one. Line it with foil for easy cleanup. I gotta use a coffee grinder on the cashews next time as that was the only real issue. I used Fage yoghurt and it worked well.
Aosta Valley Cabbage Soup
This Aosta Valley cabbage soup is a traditional Alpine dish layered with tender cabbage, crusty bread, and melted Fontina cheese, then baked until rich and comforting. It’s a classic northern Italian recipe that warms you from the inside out. Known locally as Zuppa alla Valpellinese or Seupa à la Vapelenentse, Aosta Valley cabbage soup is a traditional recipe from northern Italy. Like many…
Rigatoni with Breadcrumbs, Rosemary, Garlic, and Parmigiano Reggiano
Someone told me that posting pics of my terrible handwriting makes their ocd feel better so here’s more of it because my dad asked me to write down my meatloaf recipe for him.
This is my handwriting at its very best.
This took me like 20 minutes.
Anyways there’s also a meatloaf recipe if you want it.
ID: a recipe with slightly messy but clear handwriting. It reads as follows. “Gluten free meatloaf:
2 lbs ground beef.
1 1/3 cups milk.
1 teaspoon dried sage.
1 teaspoon salt.
1 teaspoon ground mustard.
1 teaspoon paprika.
1 teaspoon garlic powder.
1/2 teaspoon pepper.
1 Tablespoon onion powder.
2 Tablespoons worcestershire sauce.
2 eggs.
1 cup of instant oats.
Instructions:
Mix all ingredients until fully combined. If the mixture does not stick together, add more oats until it does.
Put in loaf pan or 12x8 baking dish and smooth over the top.
Bake at 350° fahrenheit for 1 1/2 hours or until internal temp reaches 1600.
Let sit for 5-10 min. before serving.” End ID.
Internal temp should be 160 degrees not 1600!
sweet potato casserole
ingredients
for the filling:
1/2 stick butter, melted
3 to 4 large sweet potatoes, peeled and chopped
1/2 cup milk
1/4 cup brown sugar, packed
1 tsp pure vanilla extract
1/2 tsp kosher salt
2 large eggs
@st-just of course!
(sorry these recipes are going to be written in a stupid way). also i do use my instant pot a LOT so this may not be helpful if you don't have an instant pot
so my #1 most cooked food is an ultra-basic daal.
in the instant pot, heat up a few tbsp of ghee and fry 1tsp cumin seeds and 1/2tsp mustard seeds (this isn't authentic northern indian but w/e i like them in this) until they start popping. add in 1-2 diced onions and 1/4 tsp hing. fry until onions are golden brown. add 1 1/2 tsp coriander powder, 1 tbsp chili powder (i use cayenne), 1 tbsp turmeric, salt or MSG (to taste), and fry until spices are aromatic. add 1-2" finely diced ginger, an equal amount of finely diced garlic, and (optional) a handful of diced small green chilis. fry for another minute. add 1-2 cups of dried beans (rinsed clean beforehand), either red lentils, toor daal (split pigeon peas), or chana daal (split chickpeas). if you're using chana daal you probably want to soak for an hour or so beforehand. for each cup of dried beans, add 2-3 cups water. optionally, drop in a bullion cube or use vegetable stock instead of water. pressure cook on high for 15 minutes (less for lentils), then natural release the pressure for 10 minutes. stir in 1 tsp of garam masala, 1 tbsp kasuri methi, lemon juice, and additional salt as needed. serve with rice and yogurt.
this keeps extremely well in the fridge all week.
i also recently made a carrot and lentil soup that was extremely good and follows... basically the exact same principles as above
in the instant pot, to a few tbsp of ghee, add 2 tsp cumin seeds and 1 tsp mustard seeds. fry until they sputter. add 2 chopped onions and 1/4 tsp hing, cook until onion is golden brown. add 2-3 tsp coriander powder, 1 tsp turmeric, 1 cayenne powder (optional), and salt. cook until fragrant. add 1" ginger and several cloves of garlic, both chopped fine, and cook for another minute. add in ~1kg of chopped carrots, 1 cup dried lentils, and enough water or vegetable stock to cover (depends on your desired thickness, but you can always add more water later, so i'd err on the side of putting in less). pressure cook on high for 10 mins, allow to natural release. use a stick blender to blend the soup smooth. you can pass it through a fine mesh strainer if you want but i didn't-- it got smooth enough for me with just the stick blender. add 1-2tsp of garam masala and 1 tbsp kasuri methi. taste for salt. garnish [optionally] with a big spoonful of brown sugar in every bowl. you could also stir in cream/coconut milk/yogurt here for creaminess but tbh i just serve it with a dollop of yogurt at the end
i also really like to cook butter paneer but it's a bit more involved so i don't know the recipe for it off the top of my head. and also way less healthy so probably for the best that i have not memorized the recipe lmao. even more involved is malai kofta which also tastes really good-- i did write down my recipe for that one.
oh and and not a meal prep because it does not keep at all, but fried okra is unbelievably good. basic recipe
in a small amount of neutral oil, fry frozen okra pieces over medium heat until crispy (~10 mins). do not overcrowd the pan. when the okra is cooked, stir in 1tsp ground coriander, 1 tsp ground cumin, 1/2 tsp turmeric, 1/2 tsp cayenne powder, [optional] garam masala, and salt to taste. serve immediately.
anyway all of this is adjust to taste + i am not an expert by any stretch of the imagination. but i do make that daal recipe like once a week lmao
@st-just gonna throw my hat in the ring here too: my go-to “easy vegetarian fridge meal” is thai curry. This hinges entirely on you having access to decent thai curry paste, which IME means Mae Ploy:
NEVER BUY THAI KITCHEN CURRY PASTE. You can find this at more non-specialty groceries, but as soon as you mix it into any dish, it will taste like nothing.
For each type of curry, there are recipes you can follow, with specific vegetables and seasonings typically associated with each type. But at the most basic level, you can make a tasty and freezer-friendly meal by simply stir-frying some cubed tofu and whatever vegetables you have in curry paste and oil, adding canned coconut milk to taste, and serving over rice. If you put the curry (no rice—make that fresh or keep separate in fridge) in individual portions, it holds up great in the fridge and decently in the freezer, depending on the vegetables used and your tolerance for weird textures. :P
Fish sauce, brown sugar, and lime juice can all help level it up, and are easy to keep on hand. Check different curry recipes for amounts and ideas.
@fictionyoubelieve they do make vegan red curry paste but it’s a little more difficult to find. It’s such a great thing for red lentil and coconut milk based stuff though that it’s absolutely worth getting.
If you mix equal parts minced garlic, dark rice vinegar, light soy sauce and chili crisp you obtain the most addictive substance known to man