Try This—5 Vegetarian Recipes to Make While Self-Isolating

We have a lot of time on our hands. Self-isolating can be a drag, but fortunately, there are a ton of recipes we still haven’t tried. You remember, right? Remember all those recipes that you pinned to your Pinterest boards? The ones that you swore you’d try if only you had the time? Well, here we are! While scrolling through my own Pinterest boards, I found some yummy recipes that I just had to share with you. You must try this!

SPICY HONEY-GARLIC ROASTED CAULIFLOWER

COPY CAT CHEESECAKE FACTORY AVOCADO EGGROLLS

Tofu Bacon, Lettuce, and Tomato Sandwich

GARLIC ROASTED TOMATO NAAN PIZZA

FRENCH ONION SOUP

Try This—Spiced Chickpeas With Harissa and Tamarind

I’m going to go out on a limb here and say that I’ve found my new favorite condiment. Can we talk about harissa?! If you haven’t heard of it yet, just know that this spicy, North African sauce is totally helping me kick my sriracha habit.

I can literally smear sriracha on just about anything. From halloumi sandwiches to vegetarian BLTs, to spicy honey glazed cauliflower, sriracha has always been my secret weapon. Now harissa is quickly becoming my go-to ingredient for everything. And when I say everything, I do mean errrrrthing. If you’re new to the harissa game, pick up a jar of this versatile deliciousness immediately. And for those of us that have gone beyond the classic harissa and couscous combo, this spiced chickpea recipe from One Green Planet does not disappoint! You must try this!

Spiced Chickpeas With Harissa and Tamarind

Ingredients

  • 2 tablespoons olive oil (or coconut oil)
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon ground cumin
  • 1 small red onion, chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon minced garlic
  • 4 teaspoons harissa paste
  • 1/2 teaspoons smoked paprika (or to taste)
  • 1 teaspoon Aleppo pepper, optional
  • 2-3 teaspoons tamarind paste
  • 2-2 1/2 cups cooked chickpeas (or 1 15-oz canned chickpeas, drained)
  • 1/4 cup water
  • Salt to taste

Preparation

  1. Heat olive oil in a skillet or saucepan over medium-high heat.
  2. Add mustard seeds when oil is hot, stir and cook for about a minute until seeds start popping.
  3. Add cumin, onions and tomato paste and cook for a minute or two until onions start to soften.
  4. Add garlic, harissa, and cook for another minute or so.
  5. Stir in tamarind, and paprika, Aleppo pepper and chickpeas and water, mix well to coat.
  6. Lower heat and cook for three to five minutes or until chickpeas are warmed through.
  7. Season with salt to taste.

Try This— 7 Naan Pizza Recipes for an Easy Weeknight Meal

In the spirit of easy lunches, and even easier weeknight dinners, I present to you my favorite naan pizza recipes! In case you didn’t know, naan bread makes the perfect no-fuss pizza crust. All you have to do is load up the toppings and you’re in pizza nirvana in under 15 minutes. You must try this!!!

MARGHERITA NAAN PIZZA

ARTICHOKE & OLIVE NAAN PIZZA

FIG, BLUE CHEESE, & ARUGULA FLATBREAD PIZZA

GARLIC ROASTED TOMATO NAAN PIZZA

GRILLED PEACH CAPRESE NAAN PIZZA

AIRFRYER SQUASH & GOAT CHEESE PIZZA

NO COOK MEDITERRANEAN HUMMUS PIZZA

Try This— Maple Ginger Glazed Carrot Pancakes With Salted Sour Cream

I’m always looking for a reason to eat sour cream by the spoonful. I revisited this maple ginger  glazed carrot pancakes recipe I shared with you a while back, because I thought I might have the opportunity to scratch that sour cream itch. Anyway, whether you choose to stick with my original savory yogurt condiment, or decide to live like a rebel and slather this in salted sour cream, you will not be disappointed.

For your convenience, you’ll find the original recipe below. Just replace the yogurt with sour cream, and voila! Even though I originally made this for Easter a couple of years ago, this recipe is the perfect addition to any brunch menu! You must try this!

MAPLE GINGER GLAZED CARROT PANCAKES WITH SALTED YOGURT

INGREDIENTS (MAKES 4 SERVINGS)

  • 4 large eggs, beaten to blend
  • 1 pound carrots (about 8 medium), peeled, coarsely grated
  • ⅓ cup chopped fresh cilantro
  • ¼ cup chickpea flour
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons (or more) olive oil, divided
  • 1 cup plain whole yogurt
  • 1 cup spicy greens (such as baby mustard greens, watercress, or arugula)
  • 1 tablespoon fresh lemon juice
  • Flaky sea salt

FOR THE MAPLE GINGER GLAZE

  • 1/4 cup dark maple syrup
  • 1 tbsp ginger, peeled and grated
  • 2 tsp cider vinegar
  • 2 tbsp butter

DIRECTIONS

  • Mix eggs, carrots, cilantro, and chickpea flour in a large bowl (mixture will be loose); season with kosher salt and pepper.
  • Heat 2 tbsp oil in a large nonstick skillet, over medium-high heat. Scoop two ½-cupfuls of carrot mixture into skillet, pressing each to ½” thickness.
  • Cook, rotating skillet occasionally for even browning, until pancakes are golden brown, about 3 minutes per side.
  • Transfer to paper towels to drain. Repeat to make 2 more pancakes, adding more oil to skillet if needed.
  • for the maple ginger glaze, melt the butter in a small saucepan over medium heat. Add the grated ginger, cider vinegar, and maple syrup. Allow the mixture to start to boil before removing from heat (1-2 minutes)
  • Meanwhile, season yogurt with kosher salt and pepper. Toss greens with lemon juice and remaining 1 Tbsp. oil; season with kosher salt and pepper.
  • To serve, drizzle carrot pancakes with the maple ginger glaze and serve with salad and salted yogurt, seasoned with sea salt and more pepper.

***Use a nonstick skillet! I can’t stress that enough. I tried making these in a cast iron skillet and it was a tiny catastrophe.

***The pancakes themselves can be slightly on the bland side, so spice away. Experiment and be creative! Some folks even throw curry in the mix. If you do that, I’d probably skip the maple ginger glaze.

***If you like the idea of salted yogurt, try these other savory yogurt recipes.

adapted from bon appetit

Try This- 4 Ingredient Homemade Beer Biscuits

Thanks to my local farmers’ market, I’ve been swimming in butternut squash and I’ve been making the most divine Butternut Squash, Sour Cream, and Apple Cider Soup at least three times a week. Since the weather has taken a turn for the worse, nothing warms my bones like a hearty fall soup and I’m totally obsessed with this one. The thing is, I was craving the perfect bread to sop up what my spoon couldn’t handle, and add that extra stick to your ribs push that almost every fall soup recipe needs.

So I started reminiscing about last year’s Pumpkin Beer & Sharp Cheddar Gnocchi Soup, I realized that what I was missing from this year’s obsession was that subtle flavor of beer. Beer, much like bacon, or cheese, or sugar, makes pretty much everything taste better. You guys… beer biscuits… that is all. I found this healthy beer biscuit recipe, and while they look absolutely delicious, I decided that, for me, making a healthy version of beer biscuits is about as useless as searching for meaning in a Pauly Shore movie. Instead, I tweaked the recipe for a naughtier, more decadent, and undeniably simpler version. With just 4 ingredients, these homemade beer biscuits are super easy to make and they round out every fall meal from salad to soup. You must try this!

Homemade Beer Biscuits

ingredients

  • 4 cups Bisquick (or homemade biscuit mix)
  • ¼ cup sugar (for slightly sweeter biscuits you can use ½ cup)
  • 1 (12oz) bottle or can of your favorite beer
  • 2 tablespoons butter, melted

directions

  • preheat oven to 400°F
  • mix all ingredients well
  • pour into well-greased muffin tins
  • bake for 15-20 minutes
  • serve with honey butter and your favorite fall soup!