Try This—Spanakopita Grilled Cheese

So I broke my Huel diet last night on the most divine sandwich I’ve had in a long time. I didn’t feel much like cooking some elaborate meal so I opted for the tried and true grilled cheese sandwich. I usually put sliced tomato directly on a grilled cheese instead of making a side of tomato soup. Two birds, one stone. But alas, I had no tomato. I had no tomato soup. I didn’t even have any cheddar cheese. So as it goes with most tasty new recipes, last night’s sandwich was born of a combination of desire and improvisation. I bring to you the Spanakopita Grilled Cheese. You must try this!!!

Spanakopita Grilled Cheese

ingredients

  • 1 tablespoon softened butter
  • 4 slices good-quality bread
  • 1 clove garlic, sliced thin
  • 2 tablespoons olive oil
  • 1 shallot, sliced thinly
  • One 10-ounce bag baby spinach, or 2 big handfuls
  • Pinch salt and freshly cracked pepper
  • 1 teaspoon chopped dill
  • 2 ounces feta, crumbled
  • 4 thin slices provolone cheese

Directions

  • Preheat your panini press (you can make this on the stove top, but for next level sandwiches you really should invest in a panini press).
  • Divide butter evenly between the four slices of bread, spread thinly on one side of each slice.
  • In a medium skillet, heat olive oil over medium-high heat, add the garlic and shallot, and cook about 4 minutes, or until the garlic is golden-brown. Add spinach and salt and pepper, and cook for a few more minutes, until the spinach is wilted and most of the moisture is cooked out. Add dill and feta, turn off heat, and mix.
  • Assemble the sandwiches by placing two slices of bread butter side-down on your press or pan, add one slice of provolone to each, then divide the spinach mixture in half and place half on each slice. Top with the remaining 2 slices of cheese and slices of bread, butter side-up.
  • If using a panini press, put the lid down and cook for about 5 minutes, or until golden and bubbly. If using a pan, flip after about 5 minutes, then cook on the other side for 3 minutes. Enjoy!

Source: Alexandra V. Jones

All-In-One Homemade Coconut Wash for Face, Body, and Hair

We can’t call this a beauty secret exactly, because everybody knows how amazingly good milk is for your skin. I mean, seriously, Cleopatra was bathing in the stuff like thousands of years ago. Milk + Bath = Silky Smooth, Flawless Skin. But coconut milk? Now that takes your milk bath to a whole… ‘notha… level.

I know what you’re thinking and I totally admit it. DIY beauty recipes can be a little time consuming and sometimes a little bit messy. But yooooooooo! This recipe right here is ready in a snap, has a super long shelf life, and covers all your basic beauty needs all-in-one. An easy recipe that you can use as a face wash, a body wash, and a shampoo? That’s living the dream, y’all. I’m getting my Cleopatra on with this one.

All In One Homemade Coconut Wash

ingredients

  • 1/4 cup full fat coconut milk
  • 1/3 cup pure castile soap
  • 1 tbsp raw honey
  • 1/8 cup organic oatmeal, finely ground (optional)

Directions

  • Mix all ingredients together and store in a squeeze bottle
  • if you’re using oatmeal, place it in a blender and grind it until it’s a fine powder
  • shake before each use

Via helloglow

Try This— Onigirazu (Sushi Sandwich)

No doubt whole grains are super good for you, but I eat a lot of bread, y’all. Dare I say, I eat way too much bread. I can turn an otherwise healthy meal into a caloric, water weight disaster by literally eating an entire baguette along with it. That’s dedication. Anyway, I’m always on the hunt for sandwich recipes that don’t rely so much on bread. I’ve made some pretty delish lettuce rolls. You know the ones. You just take all your regular sandwich fixin’s and roll them up in lettuce. Voila! No bread, but sometimes it feels like I’m just eating a salad without a fork. Then I found Onigirazu.

So this is really a thing. Onigirazu. Sushi sandwiches. What?!! There’s really never a wrong time for sushi. I thought I had ventured into some pretty unique recipes before what with grain bowls for breakfast and savory yogurt, but this one right here is just the end all. I mean imagine a sandwich meets sushi, falls in love, has a baby, and names it Onigirazu. Word. It’s kinda like that. You must try this!!!

Onigirazu  (Sushi Sandwich)

Ingredients

  • 4 nori sheets
  • about 4 cups of cooked sushi rice
  • 1 avocado, sliced
  • 1 oz baby spinach
  • red cabbage, shredded and pickled (optional, see below)
  • homemade sriracha, get the recipe here

TOFU KATSU VERSION

  • 1 package firm tofu, pressed
  • tamari or soy sauce
  • beaten eggs, for coating the tofu
  • 1-2 cups panko breadcrumbs
  • 2 cups frying oil (for fried version only)

SWEET POTATO VERSION

  • 1 large sweet potato
  • 1 tbsp tamari (GF) or soy sauce
  • 1 tbsp maple syrup
  • 2 tsp neutral (flavorless) cooking oil like avocado oil
  • 1 tsp toasted sesame oil
  • 2 tsp rice vinegar

QUICK PICKLED RED CABBAGE (optional)

  • a wedge of red cabbage, sliced thinly
  • ½ cup rice vinegar
  • 2 tbsp sugar or maple syrup
  • 1 tsp fine sea salt
  • 1 clove of garlic, crushed with the side of a knife

Directions

FILLINGS

TOFU KATSU VERSION

  1. BAKED – Set the oven to 200° C / 390° F and line a baking tray with baking paper. Toast panko breadcrumbs in a small pan until golden (they will gain more color in the oven). Cut each tofu block into two 50% thinner blocks. Sprinkle tofu with some soy sauce (or tamari) or you can season the flour with plenty of salt instead. Drag tofu in flour making sure that the entire surface area has been coated. Dip the tofu in beaten egg and finally drag it in the pre-toasted breadcrumbs. Brush a bit of oil on the baking paper underneath the tofu and bake for about 30 minutes (until crisp and dry) flipping the pieces to the other side half way through.
  2. FRIED – Fill a small pot with 2 cups of frying oil and set on the stove. Cut each tofu block into two 50% thinner blocks. Sprinkle tofu with some soy sauce (or tamari) or you can season the flour with plenty of salt instead. Drag tofu in flour making sure that the entire surface area has been coated. Dip tofu in beaten egg and finally drag it in breadcrumbs. Carefully lower the tofu, one piece at the time, into hot oil and let it fry for about 3 minutes on each side. Once ready, place fried tofu on a piece of kitchen towel to get rid of the excess oil.

SWEET POTATO VERSION

  1. BAKED – Set the oven to 220° C / 425° F and line a baking tray with baking paper. Mix all the remaining ingredients together in a small bowl. Cut the middle (widest) section of your sweet potato, peel it and slice into 0.2″ slices. Brush each slice with the marinade and place the slices on the prepared baking tray. Bake for about 20 min (until soft), flipping the slices to the other side halfway through.

Assembly

  1. Cut a square of cling film slightly larger than your nori sheet. Place it on the table, place the nori sheet on top with the shiny side down and rotated 45° in relation to the cling film (SEE PHOTOS above).
  2. Wet your hands (keep a small bowl of water handy to wet your hands) and grab a handful of rice. Place it in the middle of the sheet and using your hands form it into a compacted square (about 3.5 ” by 3.5 “). Try to make that layer as even and compacted as possible. Season well with salt.
  3. Place remaining ingredients on top. For the tofu onigirazu,  layer spinach, avocado slices, Sriracha and tofu katsu. For the sweet potato onigirazu, layer pickled cabbage, avocado slices, Sriracha, and a sweet potato disc. At this point cover all the ingredients with another layer of compacted rice. You can get a special onigirazu maker that makes this process a little  easier.
  4. Once you are done with your stack, seal all four corners of the nori sheet on top of the filling. Fold the right corner over the stack, wet the end of the nori sheet with a wet finger and fold the left corner over the stack and ‘glue’ it to the right corner. Repeat the same thing with bottom and top corners until you get a small packet.
  5. Finally gather all the cling film over the stack and tie on the top. Put something moderately heavy (like a breadboard) on the onigirazu and set it aside to let the seaweed soften a little. Cut in half with a sharp knife.

QUICK PICKLED RED CABBAGE (optional)

  1. Place shredded cabbage in a sterilized, medium size jar.
  2. Put the remaining ingredients and ½ cup water in a small pot. Bring to a gentle boil, over low heat.
  3. Once they come to the boil (make sure the sugar has dissolved), pour the mixture over the cabbage and stir well. Make sure that the pickling liquid covers all of the cabbage. Set aside for 6-8 hours and consume.

Source: Lazy Cat Kitchen

Try This— Creamy Avocado Pasta (Vegan)

Is there any food as perfect as an avocado? I think not. I was in the mood for some pasta yesterday, and somehow without even realizing it, I had run out of pasta sauce. I mean, who does that? I don’t even know how it happened. Fortunately, I did have some beautifully ripe avocados on hand, so I was able to make the most delicious pasta dish I’ve had in a long while. Seriously, avocados are so creamy and filling that I really can’t imagine why I haven’t made this before. I’ve seen this recipe floating around the internet and I might have even pinned it on Pinterest to try later, but I just never got around to it. Yo! Every bite of this had me kicking myself for not making it sooner. You must try this!

Creamy Avocado Pasta

ingredients

  • 3 ounces pasta of choice
  • 1/2 avocado, pitted and peeled
  • 1 clove garlic, smashed
  • small handful of cilantro, roughly chopped
  • juice of 1/4 lime (1/2 tablespoon of juice)
  • 1 tablespoon olive oil
  • salt and freshly ground pepper, to taste
  • 1 fried egg, if desired
  • roughly chopped cilantro, to finish

directions

  • Cook your pasta according to the package
  • While the pasta is cooking, add the avocado, garlic, cilantro, lime juice, and olive oil to a blender and blend well
  • When the pasta is cooked, save 2 tablespoons of pasta water and drain well
  • Toss the pasta with the avocado sauce, thinning with pasta water if needed
  • Season with salt and pepper to taste and top with a fried egg and cilantro, if desired

Via iamafoodblog

Try This— Maple Ginger Glazed Carrot Pancakes With Salted Yogurt

Every Easter, my sisters and I plan out our family’s Easter brunch. We’ve hosted as many as 40 people at my house at one time, serving up a wide variety of foods for meat eaters and vegetarians alike. We fashion miniature Easter baskets and use them as part of our pretty place settings along with fresh tulips around the dining room and kitchen tables. Needless to say, this gets extremely expensive and extremely time consuming. After many years of hosting a vegetarian friendly Easter brunch at my house, we’ve decided to do a potluck style brunch to cut down on the cost and the time that we pour into this Holiday tradition.

I’m pretty excited about this year’s celebration. I’m still going to create those miniature Easter baskets, because cute, but I’m only preparing one dish for this potluck. I really wanted a fresh recipe that could fill up our guests without weighing them down. [Side bar: I became a vegetarian when I was 12 years old. I learned to build meals around a centerpiece of meat, so that when I became a vegetarian, I sought out those over-processed mock meat alternatives. Often times, these mock meat products, when consumed in large quantities, can leave you feeling bloated and sick. No bueno.] Anyway, through my experience of being a vegetarian, I’ve finally discovered that vegetables can actually stand alone as the entree. So this year, I’m preparing carrot pancakes for Easter brunch. They’re part latke, part pancake, and all flavor. 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