These recipes came out well, worth trying or repeating.
Good for using up the random spreads we have!
If there was ever an MVP of desserts, I have no doubt it would be awarded to this Nutella mug cake. When all you need is one bowl, four ingredients, and five minutes for a seriously chocolatey cake that can crush any sweet tooth, it’s hard to argue otherwise. This cake comes together with four common baking staples you likely already have in the kitchen: flour, baking powder, milk, and Nutella.
Upped the Mexican flavours by using chipotle peppers in adobo for the spice and whizzed with immersion blender the tomato based sauce before adding the pumpkin (which I roasted) and cooked black beans and mashing a little for texture. Divine! Would add more sweet potato or pumpkin on the side, excellent with rice and a bit of avocado and creme fraiche.
Source: 1-Pot Pumpkin Black Bean Soup | Minimalist Baker Recipes
A recipe for the best ever vegan brownies, so fudgy and gooey made using sourdough discard. No eggs and no dairy needed! Aquafaba helps give them a shiny, crackly meringue-like crust whilst almond flour keeps them soft and moist.
These were yum!!
Source: Vegan Sourdough Brownies – Izy Hossack – Top With Cinnamon
This hearty, vegetarian pasta dinner delivers lots of cozy, comforting vibes. Strewn with white beans, tomatoes, greens, and lemon zest, the pasta bakes entirely in one skillet and makes its own luscious sauce in the process, all in about 25 minutes. Even better, while the pasta is in the oven, its savory flavors concentrate, the top layer gets brown and crispy, and the bottom layer stays creamy. You can serve the pasta straight from the skillet as is—or do as I do and top with quick-marinated mozzarella to up the flavor and texture more still. The resulting dish has pretty much everything I want from a speedy weeknight dinner: loads of bold, bright flavors, distinct, contrasting textures, and just one skillet to clean. A few notes: I like orzo or ditalini for this dish because of the way they nestle-up with the beans and greens, but other types of small pasta shapes work well, such as shells, fusilli, or elbow macaroni. If you don’t have white beans, chickpeas stand-in nicely. For the liquid, I use a mix of water and heavy cream, but opt for all water or stock, or half-and-half or milk for the cream. Feel free to substitute other types of greens for the kale, and the mozzarella topper is adaptable, too—marinate feta if that’s what you have, mix together ricotta with a drizzle of olive oil and lemon zest, or just go heavy on the grated Parmesan.
I used chickpeas, and little pasta shells, and it was delicious! I did everything except add pasta the night before. Then heated up the dish on stove with an extra 2 cups of water and the pasta, and once boiling let cook for a minute less than pasta cooking time. Then sprinkled marinated (in wild garlic) mozzarella on top and put under grill. Delicious!
Source: One-Skillet Pasta With Tomatoes, White Beans & Marinated Mozzarella Recipe on Food52
Made once, family liked.
Slow cooked curried eggplant and zucchini in a creamy tomato sauce with Indian spices. Easy, healthy and loaded with flavor.
Great concept for crackers for when we don’t have flour or need to feed gluten intolerant guests :)
Crisp almond flour crackers.
Source: Gluten-Free Almond Flour Crackers | King Arthur Flour
Added cheese to these (mozzarella or goats cheese as that’s what i had left over to use up) and they were excellent. The dough is easy to work with (might add spelt next time) and the filling easy to make. Like the idea of having something portable in the freezer that I can defrost for a quick lunch or portable snack when the need arises.
This year my husband and I are spending time with both our families over the next few weeks, which means traveling from Los Angeles to Seattle to Boston and back again. Needless to say, we’ll be spending a lot of time on airplanes, and not one of the flights includes a meal. Instead of relying on sad bags of mini pretzels or soggy airport sandwiches, I’ll be packing a few of these whole wheat pockets.
Source: Recipe: Spiced Lentil, Sweet Potato & Kale Whole Wheat Pockets | Kitchn
In this delicious, tender vegan olive oil brioche, aquafaba stands in for the eggs. The texture is light, feathery, and exactly as a brioche should be.
Source: Vegan Olive Oil Brioche with Aquafaba | Holy Cow! Vegan Recipes
Made this last night, with a few spare cherry tomatoes and some tomato sauce thrown – was excellent!
Source: https://www.jamieoliver.com/recipes/pasta-recipes/pasta-peperonata
Made these for birthday girls cookies to bring to school – tasty but not cheesy enough according to Isabelle.
Source: https://smittenkitchen.com/2009/12/parmesan-cream-crackers
Deliciousness 