Apple Crumble

15 mins prep
40 mins cook
55 mins total
Easy
(215 reviews)
Apple Crumble

Description

A filling of tender, cinnamon laced apples topped with a nubbly crunchy, golden topping. You’ll love how this Apple Crumble isn’t overly sweet, and how the filling is syrupy and jammy, rather than watery or dry. The smell when this is cooking is everything!

Ingredients
  • 1 lb / 1 kg Granny Smith Apples (green apples)
  • 1 tablespoon flour
  • 1/2 cup of white sugar
  • 2 tablespoons of lemon juice
  • 1/2 teaspoon of ground cinnamon
  • 1 cup rolled oats / oatmeal
  • 1 cup of flour
  • 1 cup (loosely packed) brown sugar
  • 1/2 teaspoon baking powder
  • 125g / 1/2 cup unsalted butter
  • Pinch of salt
  • Vanilla ice cream

Instructions

  1. Preheat oven to 180°C / 350°F (both fan and standard).

  2. Peel apples, then cut into 1.5cm/ 1/2” cubes.

  3. Place apples in a bowl. Sprinkle with flour, sugar and cinnamon, then pour over lemon juice. Toss, then spread out evenly in a 1.5 litre/1.5 quart baking dish.

  4. Place topping ingredients in a bowl. Mix until clumps form, like wet sand (see video). Spread over the apples, crumbling with fingers if required to get that crumbly topping.

  5. Bake for 30 to 40 minutes or until golden brown. Remove, cover loosely with foil to keep warm and let stand for 10 minutes before serving (let's the apple syrup thicken slightly).

  6. Serve warm with vanilla ice cream.

Nutrition Information

Per serving

190
Calories
66.1g
Carbs
3.6g
Protein
12.6g
Fat
7.5g
Saturated Fat
0.0g
Trans Fat
31mg
Cholestrol
109mg
Sodium
242mg
Potassium
4.5g
Fiber
42.1g
Sugar
7%
Vitamin A
4%
Calcium
11%
Iron

Tags

Dessert Apple Crumbs Vegetarian Easy Special Diets
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Roasted Cauliflower Steaks

10 mins prep
30 mins cook
40 mins total
Easy
(210 reviews)
Cauliflower Steaks

Description

Cauliflower steak is a nice change from boiling, mashing, and ricing. Try these oven-roasted cauliflower steaks seasoned with a simple lemon-garlic sauce. Serve with chimichurri or topped with roasted tomatoes, olives, and feta.

Ingredients
  • 1 large head cauliflower, sliced lengthwise through the core into 4 steaks
  • 1/4 cup olive oil
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic, minced
  • 1 pinch red pepper flakes, or to taste
  • Salt and ground black pepper to taste

Instructions

  1. Gather all ingredients.

  2. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Lay cauliflower steaks on the prepared baking sheet.

  3. Whisk olive oil, lemon juice, garlic, red pepper flakes, salt, and black pepper together in a bowl. Brush tops of cauliflower steaks with 1/2 of the olive oil mixture.

  4. Roast cauliflower steaks in the preheated oven for 15 minutes. Flip and brush tops with remaining olive oil mixture.

  5. Serve and enjoy!

Nutrition Information

Per serving

176
Calories
12g
Carbs
4g
Protein
14g
Fat
2g
Saturated Fat
0g
Trans Fat
64mg
Sodium
652mg
Potassium
5g
Fiber
5g
Sugar
100mg
Vitamin C
50mg
Calcium
1mg
Iron

Tags

Roasted Cauliflower Healthy Vegetarian Special Diets
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Dal Tadka

20 mins prep
10 mins cook
30 mins total
Easy
(221 reviews)
Dal Tadka

Description

Dal Tadka is an evergreen, popular and classic North Indian lentil dish made with tuvar dal (split pigeon peas) or a mix of lentils, cooked until creamy and infused with a flavorful tempering (tadka) of oil or ghee, cumin, garlic, red chillies and herbs, served hot with rice or roti.

Ingredients
  • 1 cup or (200 grams) tuvar dal
  • 1 to 2 green chilies or serrano peppers
  • 1/2 cup onions
  • 1 cup tomatoes
  • 1 teaspoon ginger
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon Garam Masala
  • 1 pinch asafoetida
  • 2.5 cups water
  • 1 tablespoon light cream
  • 2 tablespoons coriander leaves
  • Salt
  • 3 tablespoon oil or 3 tablespoon ghee (clarified butter)
  • 1 teaspoon cumin seeds
  • 5 to 6 garlic cloves
  • 2 to 3 dry red chilies
  • 1 generous pinch of asafoetida
  • 1 teaspoon kasuri methi
  • 1/2 teaspoon Kashmiri Chilli Powder or cayenne pepper or paprika
  • 1 to 2 tablespoons coriander leaves
  • 1 small piece of natural charcoal
  • 1/4 teaspoon oil or ghee (clarified butter)

Instructions

Cook Lentils

  1. Thoroughly rinse tuvar dal (tur dal) in water. Add them to a 3-litre stovetop pressure cooker.

  2. Add the chopped onions, finely chopped tomatoes, chopped green chillies and finely chopped ginger.

  3. Pour 2.5 cups of water into the pressure cooker.

  4. Add turmeric powder and asafoetida (hing). Mix well.

  5. Pressure cook the lentils on medium to medium-high heat for about 7 to 8 whistles (about 8 to 10 minutes), or until the lentils become soft and creamy.

  6. Let the pressure drop naturally in the cooker and then only open the lid. Check the lentils to see if they have cooked thoroughly and softened.

  7. Mash the cooked lentils with a wired whisk or with a spoon and set aside.

  8. If the consistency looks thick, add about ½ to 1 cup water (depending on the thickness) to get a medium consistency. Mix again and on a low to medium-low heat simmer dal for 3 to 4 minutes.

  9. Once the desired consistency is reached, add the light cream or low-fat cream (optional), garam masala powder, chopped coriander leaves (cilantro) and salt to taste. Turn off the the heat.

  10. Mix well so that everything combines to an even consistency. Taste and adjust salt before adding tadka.

Make the Tempering

  1. Heat oil or ghee (clarified butter) in a small pan over low or medium-low heat.

  2. First, add the cumin seeds and crackle them. The cumin should get fried and not be raw, but be careful not burn them.

  3. Next add the dry red chilies, asafoetida, and finely chopped garlic. Let the garlic brown lightly and the red chilies change color. Do not burn the garlic.

  4. Lastly, add the crushed kasuri methi (dried fenugreek leaves) and kashmiri red chili powder or cayenne pepper. Mix well and turn off the stove.

Make Dal Tadka

  1. Pour entire tempering mixture along with the oil or ghee into the prepared dal.

  2. You can either mix the dal with tempering, or serve the dal tadka with the tempering on top of it.

  3. Garnish with coriander leaves.

Serving

  1. Serve Dal Tadka hot with steamed basmati rice or jeera rice (cumin rice).

  2. You can also enjoy the dal with roti or paratha.

Nutrition Information

Per serving

213
Calories
16g
Carbs
4g
Protein
15g
Fat
4g
Saturated Fat
0g
Trans Fat
15mg
Cholestrol
60mg
Sodium
303mg
Potassium
4g
Fiber
2g
Sugar
1mcg
Vitamin D
50mg
Calcium
1mg
Iron

Tags

Soup Dal Tadka Vegetarian Easy Perfect for Diets
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Koshari

30 mins prep
2 hrs cook
2 hrs 30 mins total
Easy
(320 reviews)
Koshari

Description

Koshari is a hearty vegan meal of lentil rice, chickpeas, spicy vinegar tomato sauce, pasta, and fried onions. This Egyptian koshari recipe is an authentic family recipe, and it makes a large quantity. It's perfect for meal prepping or feeding a crowd. It does take a bit of time to make, which is why the serving size is set high (so you can enjoy leftovers).

Ingredients
  • 1 cup dried chickpeas
  • 3 teaspoons of ground cumin
  • Onion
  • 6 tablespoons of flour
  • Oil for frying
  • Salt to taste
  • 2 1/4 lbs tomatoes
  • 2 tablespoon of ghee
  • 1 teaspoon chili flakes or cayenne powder
  • 9 garlic cloves
  • 3 tablespoon tomato paste
  • 3 tablespoon white vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Instructions

  1. Soak the dried lentils and dried chickpeas in water for 3 hours prior to making koshari.

  2. Boil the dried chickpeas until semi-cooked (about 45 minutes to an hour). Drain water. Add fresh water and the ground cumin. Boil chickpeas a second time for another 30 minutes. Once chickpeas are cooked, squeeze the lime over the chickpeas.

  3. Chop the onions into circles. Mix with flour and set aside for 30 minutes prior to frying.

  4. Fry in oil, preferably sunflower oil. Using a frying spatula, remove the onions from the oil. Set onto a paper towel and set aside. Salt as desired. Keep the sunflower oil to use some of it in other parts of the recipe.

  5. Blend the tomatoes, bell pepper, onion, and garlic cloves in the food processor. If you would like a spicy sauce, add 1 spicy pepper. Add the ground cumin, ground coriander, oil (from the fried onions), lime juice, salt, and pepper. Blend and set aside.

  6. Blend the onions in a food processor. In a high-rimmed stovetop pot, add the oil (from the fried onions). Cook the blended onions slowly on low heat for about 10 minutes.

  7. Add the drained brown lentils (these will be about 2.25 cups after being soaked) and water. Bring to a boil. Simmer for 10 minutes covered, or until they soften.

  8. Turn down the heat to medium-low. Add the short-grain rice, salt, and pepper. Mix the koshari rice and cook on medium-low heat covered until the rice is tender (about 12 to 15 minutes). Turn off the stove and allow the rice to rest covered for 5 minutes.

  9. Boil water and add about 1 tablespoon of salt. Break the spaghetti pasta in half, then break the half again making quarter-size sections of spaghetti. Break about 15 spaghetti noodles at the same time.

  10. Add the spaghetti pasta and elbow pasta to the boiling water. Cook the pasta until desired firmness. Drain the pasta and set it aside.

  11. Blend the tomatoes in a blender. Strain tomatoes into a bowl. Alternatively, use canned tomato passata. Mince the garlic cloves.

  12. Fry oil (or ghee) with 1 teaspoon chili flakes (or chili powder) for 30 seconds then add the minced garlic cloves. Add the tomato paste and vinegar for about 30 seconds before adding the blended tomatoes.

  13. Layer the dish, starting with lentil rice on the bottom, then cooked pasta, chickpeas, koshari vinegar sauce (and optional sauce), and top with fried onions.

Nutrition Information

Per serving

528
Calories
90g
Carbs
58g
Protein
12g
Fat
2g
Saturated Fat
0g
Trans Fat
0mg
Cholestrol
161mg
Sodium
28g
Fiber
6g
Sugar

Tags

Vegetarian Egyptian Cuisine Pasta Easy Family Favorite
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Pea and Mint Soup

10 mins prep
20 mins cook
30 mins total
Easy
(24 reviews)
Pea and Mint Soup

Description

This soup is perfect for the cooler months, but it will also be great to enjoy during the summer.

Ingredients
  • 1 garlic clove, peeled and finely chopped
  • 1 onion, peeled and finely chopped
  • 1 tablespoon olive oil
  • 500 g frozen peas
  • 200 g potatoes, about 1 large potato (peeled weight), cut into 1-2cm cubes
  • 4 tablespoons fresh mint leaves, chopped
  • 650 mls vegetable stock
  • Salt and pepper to taste

Instructions

  1. Add the olive oil to a large pan and heat up on medium heat. Add the chopped onions and garlic and saute for 5 minutes until the onion is translucent.

  2. Add the peas, potatoes and vegetable stock to the pan. Stir well, and then bring to a boil. Turn the heat down to low, then simmer for 15-20 minutes until the potatoes are tender and cooked. Stir in the mint.

  3. Allow the mixture to cool for a few minutes, then carefully transfer the mixture into a blender, working in batches if necessary. Blend until smooth. Taste test - add more mint if you like it minty. Season with salt and pepper. Return to the pan to heat up before serving.

  4. Serve your Pea and Mint Soup with a slice of crusty bread and a swirl of creme fraiche on the top. For a non-vegan version, a topping of grilled bacon tastes incredible.

Nutrition Information

Per serving

194
Calories
32g
Carbs
8g
Protein
4g
Fat
1g
Saturated Fat
0g
Trans Fat
662g
Sodium
8g
Fiber
10g
Sugars

Tags

Vegetarian Soup Peas Special Diets Easy
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Ratatouille

15 mins prep
45 mins cook
1 hr total
Medium
(100 reviews)
Ratatouille

Description

Ratatouille is a French vegetable stew that at first glance seems like a humble dish – because it is. Made well though, it's a summery stunner bursting with the sunny tastes of the Mediterranean! The key to flavour-packed ratatouille is to sauté each vegetable separately before braising everything together. Ratatouille can comfortably star as a vegetarian main, otherwise it makes a perfect vegetable side.

Ingredients
  • 1 eggplant (aubergine)
  • 1/2 teaspoon salt
  • 3 tomatoes, chopped
  • 6 tablespoons of extra-virgin oil
  • 2 brown onion, chopped 1cm
  • 2 capsicum (1 red, 1 yellow)
  • 2 zucchinis (courgettes)
  • 2 garlic cloves
  • 1 teaspoon fresh thyme leaves, chopped
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 20 black olives, pitted, halved
  • 1 tablespoon fresh basil

Instructions

  1. Place eggplant in a colander set over a bowl. Sprinkle with salt, toss with hands. Leave for 30 minutes to sweat (no need to wipe off water that beads on surface).

  2. Place tomato in a blender, food processor or other appliance of choice. Blitz until smooth. (No need to do this if using passata or crushed tomato.)

  3. Heat 2 tablespoon of oil in a large skillet over medium high heat. Add eggplant and cook for 4 to 5 minutes, stirring regularly, until it's golden on the surface but still somewhat firm and raw inside. Transfer to a large pot.

  4. In the same skillet, add another 1 tablespoon olive oil. Add onion and garlic with a pinch of the salt. Cook for 3 minutes until onion is soft with a hint of golden on the edges. Add to pot holding eggplant.

  5. Add another 1 tablespoon of olive oil and cook the capsicum with a pinch of salt for 3 minutes. It should still be firm inside. You won't get much colour on the capsicum. Add to pot.

  6. Add another 1 tablespoon olive oil and cook the zucchini with a pinch of salt for 3 minutes. Make sure it stays firm (ie. raw inside). Like the capsicum, it won't go golden. Add to pot.

  7. Turn the stove under the pot to medium-high. Add tomato, thyme, olives, remaining salt and all the pepper, and mix. Once the mixture is hot, reduce heat to a low simmer.

  8. Cook for 20 – 25 minutes with the pot lid off, stirring every now and then, until all the vegetables are cooked through and the liquid has reduced. The mixture should be thick enough so you can pile it on a plate (ie. not watery), but still very moist and juicy.

  9. Taste and add more salt if needed; vegetables can taste bland if not enough salt is added. Stir through basil then serve immediately, drizzled with extra virgin olive oil and a sprinkle of extra basil on top, if desired. Serve as a main with crusty bread, or as a side dish.

Nutrition Information

Per serving

158
Calories
11g
Carbs
2g
Protein
12g
Fat
2g
Saturated Fat
0g
Trans Fat
11g
Cholestrol
529mg
Sodium
465mg
Potassium
4g
Fiber
7g
Sugar
57mg
Vitamin C
1491IU
Vitamin A
34mg
Calcium
1mg
Iron

Tags

Special Diets Ratatouille Eggplant Medium Perfect for Diet
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Sauteed Fiddleheads

15 mins prep
15 mins grill
30 mins total
Easy
(195 reviews)
Sauteed Fiddleheads

Description

Learn how to cook fiddleheads with this recipe that we made up after we could not find one otherwise. I recently discovered fiddlehead ferns and they are a new, seasonal favorite. These are so yummy that you can eat the whole dish in one sitting!

Ingredients
  • 3 cups fresh fiddlehead ferns, ends trimmed
  • 3 tablespoons unfiltered extra-virgin olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh lemon juice

Instructions

  1. Gather all ingredients.

  2. Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes. Drain.

  3. Heat olive oil in a large skillet over medium-high heat. Stir in prepared fiddlehead ferns, garlic, salt, and pepper.

  4. Cook and stir until ferns are lightly browned and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.

Nutrition Information

Per serving

80
Calories
3g
Carbs
2g
Protein
7g
Fat
1g
Saturated Fat
0g
Trans Fat
147mg
Sodium
19mg
Calcium
3mg
Iron
15mg
Vitamin C

Tags

Vegetarian Fiddleheads Easy Special Diets
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Vegetarian Spring Roll

30 mins prep
20 mins cook
50 mins total
Easy
(201 reviews)
Vegetarian Spring Roll

Description

These crispy Vegetable Spring Rolls are easy to prepare and perfect as a snack, or as an appetizer to accompany your favorite Chinese dish.

Ingredients
  • 4 cups shredded cabbage
  • 2 cups jicama
  • 2 cups carrots
  • 2 tablespoons cooking oil + enough for deep-frying
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • Dash ground white pepper
  • 12-15 spring roll wrappers
  • Sweet chili sauce for dipping

Instructions

  1. Heat 2 tablespoons of cooking oil in a wok over medium-high heat, then add the cabbage, jicama, and carrots to the wok.

  2. Stir-fry the vegetables until they turn soft.

  3. Add sugar, salt and white pepper to the vegetables. Stir well to combine, then remove the vegetables from the wok. Allow them to cool.

  4. Lay the wrapper out flat in the shape of a diamond. Place about 2 heaping tablespoons of the vegetable filling near the lower corner of the diamond closest to you. Fold the bottom edge of the diamond up over the filling. Fold both sides of the wrapper towards the middle, then roll up the spring roll almost all the way. Dip your finger into some water and spread it on the top edge of the wrapper to create a seal, then finish rolling.

  5. Heat cooking oil in a wok or frying pan to approximately 325°F.

  6. When the oil is ready, carefully place the spring rolls in the oil (2 - 3 at a time) and fry them till they turn a light golden brown.

  7. Place the spring rolls on a baking sheet lined with paper towels or oil-absorbing paper

  8. Serve with sweet chili sauce.

Nutrition Information

Per serving

115
Calories
21g
Carbs
2g
Protein
3g
Fat
0g
Saturated Fat
0g
Trans Fat
197mg
Sodium
3g
Fiber
4g
Sugar

Tags

Vegetarian Spring Rolls Asian Cuisine Easy Perfect for Diet
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