Food Recipes Archives - Page 9 of 28

March 13, 2023

St. Patrick’s Day 2023: Irish food recipes

When St. Patrick’s Day rolls all over, lots of start cooking corned beef and cabbage. Whilst corned beef and cabbage can be a yummy food, there are other solutions in Irish delicacies that you could try out as nicely.

Irish cuisine tends to be filled with potatoes. According to Daily Food, Irish persons started off taking in potatoes out of requirement to keep away from starvation because of to strict, discriminatory agricultural laws. Potatoes became just one of the most well-known ingredients in various dishes.

Irish cuisine has some similarities with British foodstuff and pub food items is widespread in Ireland. There are dozens of dishes that you could make at home. Here’s a quick list of some dishes that you can make to celebrate St. Patrick’s Day.

When is St. Patrick’s Day?

St. Patrick’s Day is on March 17.

Does St. Patrick’s Working day change each and every yr?

No. Just about every yr it is on March 17.

When was the very first St. Patrick’s Day?

The 1st St. Patrick’s Working day parade was on March 17, 1737.

Why is Saint Patrick’s Working day celebrated?

St. Patrick’s Day is celebrated to don’t forget the deceased patron saint of Eire. In accordance to Britannica, St. Patrick was born in the fourth century. He was kidnapped and taken again to Ireland as an enslaved person. Then, he escaped and arrived again to Ireland to preach about Christianity and create church buildings and schools. He has legends about him and retains an important position in Irish background and folklore.

Irish food recipes

Colcannon

Feel of colcannon as buttery mashed potatoes with greens in it. You can both use kale or cabbage (or the two) in your colcannon. If you have neither of those on hand, you can also attempt it with spinach. You can serve it with ham or corned beef or some other form of meat if you like. This recipe from Spruce Eats is great.

Shepherd’s pie

Shepherd’s pie is essentially produced with floor lamb, whilst cottage pie is made with floor beef, but possibly of these dishes is wonderful. Assume of this casserole as effectively-seasoned beef with veggies and mashed potatoes on top rated. It is hearty, filling and scrumptious — good though it’s nonetheless chilly outside. Test out this recipe from The Healthful Dish.

Champ

Champ is similar to colcannon, but they have some discrepancies. It’s a buttery potato recipe with inexperienced onions — the change in between champ and colcannon is that champ doesn’t have greens in it like cabbage or kale. This recipe from Spruce Eats is straightforward to observe. Champ is great with crispy bacon and roasted root vegetables.

Boxty

If you have leftover mashed potatoes, boxty is a fantastic way to use up these potatoes. Boxty is a crispy potato pancake. It’s generally served with green onions on prime or inside of of the pancake. Feel of it as a pancake designed out of mashed potatoes and hash browns. This recipe from The Kitchn is a great choice.

Soda bread

Irish soda bread is a delightful facet dish to provide along with possibly beef stew or corned beef and cabbage. You can choose whether or not or not to insert raisins. This is a no yeast bread, so it will not acquire you that extended to put with each other. This recipe from Sally’s Baking Addiction is uncomplicated and fast.

Beef stew

Beef stew is a great, hearty meal. Full with beef chunks, root vegetables, potatoes and a thick, very well-seasoned broth, beef stew would pair perfectly with soda bread on a cold day. Check out out this recipe from No Frills Kitchen area.

March 12, 2023

Cooking With Beer: 7 Vegan Recipes for Beer-Infused Dishes

You’ve heard of cooking with wine, but what about cooking with beer? The popular hoppy beverage has made its way into the food-trend scene, and for good reason: it’s delicious. From moist stout cupcakes and beer-battered tofu tacos to chocolate stout brownies and beer macaroni and cheese, we’ve compiled a list of the tastiest beer-infused vegan dishes to whet your appetite. So, raise your glass, but don’t take a sip. Instead, enjoy beer cooked into your food. Cheers!

But first, which beers are vegan?

Before you get cooking, it’s important to check that the beer you’re using is actually vegan. Sometimes animal products, like casein or gelatin, are used as fining or clarifying agents in the production process. But also, some brands use animal products in their beers. (Stouts, for example, are sometimes brewed with lactose, which comes from cow’s milk.) If you’re not sure which beers are vegan, before you head to the grocery store, check out our ultimate guide to vegan beer.

7 vegan recipes for beer-infused dishes

Once you’ve found the right beer, it’s time to get cooking. Just try to resist drinking all the beer as you go!

Thyme & Love

1 Vegan Beer Brats

With baseball season in swing, beer-infused brats are the perfect addition to any Beer Day celebration. Do like Thyme & Love and cook your favorite Beyond Meat brats in a bath of your go-to summer brew for a flavor you won’t soon forget. Served between soft pretzel buns and loaded with all the fixings, dress up this classic with a side of potato salad (or even baked beans!) for the ultimate meal.
Get the recipe

Vegan Yack Attack

2 Thai BBQ Beer Can Cabbage with Daikon Slaw

If you’re the kind of person who likes to experiment with your food, try these inventive sliders from cookbook author (and VegNews contributor) Jackie Sobon. Packed with barbecued beer cabbage (which involves gutting a cabbage, adding beer into it, and slow-grilling the beer-stuffed cabbage until tender and infused with hoppy goodness), the sandwich’s Asian-inspired barbecue sauce and bright daikon slaw make for an incredible handheld.
Get the recipe

Vegan Yack Attack

3 Beer & Brat Mac ‘n’ Cheese

Another delicious culinary invention from the kitchen of Jackie Sobon, this Oktoberfest-worthy macaroni and cheese is the ultimate comfort food. The cashew-based sauce is completely swoon-worthy thanks to its luxuriously creamy texture and added oomph from the Golden Ale beer. We’d smother almost anything with it, but Sobon pairs it with perfectly cooked pasta and hearty chunks of vegan seitan bratwurst.
Get the recipe

Minimalist Baker

4 Vegan Beer Chili

Is it okay to drink alone if you pour the beer into a pot of chili? We say yes, which is why Minimalist Baker’s one-bowl wonder is our staple for nights spent curled up on the couch. Although the recipe serves eight, we find it’s best suited for the single lifestyle. Simple ingredients? Check. Easy prep? Yep (less than an hour). Freezer-friendly? You bet! Plus, the beer gives it a robust flavor, and the beans give this soup substance. Serve it in a pint glass for a festive touch and enjoy your party of one.
Get the recipe

Hot for Food

5 Vegan Beer & Cheddar Bread Bowl Dip

Beer and cheese is the harmonious adult equivalent to peanut butter and jelly, which might explain why Hot for Food created the ultimate gooey, cheesy, plant-based dip perfect for a movie night in (Seaspiracy, anyone?). The dip relies on potatoes and cashews for its classically thick consistency, while the beer, spices, and pickled jalapeños enhance its bold, complex flavor. The dip is poured into a bread bowl and topped with vegan cheddar, green onion, and coconut bacon, so forgo the accouterments and start ripping this bowl apart.
Get the recipe

Healthy Happy Life

6 Crispy Beer-Battered Tofu Tacos

Those who say they don’t like tofu obviously have never had Kathy Patalsky’s beer-battered creation. The blogger transforms these bland bricks of soy into crave-able, beer-soaked bites that are simple yet satisfying when paired with pickled onions, cabbage, avocado, vegan chipotle mayonnaise, and hot sauce. The tofu is crispy on the outside, tender on the inside, and tastes delicious inside a warm tortilla. We’re making extra to add to our salads, sandwiches, and Buddha bowls.
Get the recipe

Chocolate Covered Katie

7Chocolate Stout Brownies

Stout is an acquired taste, but everyone can learn to love its chocolate accents, thanks to these decadent vegan brownies. Concocted by healthy vegan dessert blog Chocolate Covered Katie, these guiltless brownies are fudgy, stuffed with chocolate chips, and are a surefire pleaser. Note: Katie highly recommends you let these sit overnight in the refrigerator before serving, so plan ahead and make these the night before. We won’t judge if you celebrate a day early by eating the batter.
Get the recipe

For more about beer, read:

Tanya Flink is a Digital Editor at VegNews as well as a writer and runner living in Orange County, CA.

March 11, 2023

21 Easy Dinner Recipes for Two

Let’s be honest here: Once the kids are finally asleep, the last thing you want to do is spend forever in the kitchen concocting an elaborate meal—but that doesn’t mean you have to sacrifice enjoying a hearty homemade dinner. Choosing something you can simply simmer on the stove or bake in the oven while putting your little ones to bed is one way to solve this dilemma. Fortunately, we’ve found some delicious dinner recipes for two that fit the bill and that you’ll want to try ASAP.

These recipes are perfect for enjoying a peaceful dinner with your partner without needing to spend a ton of extra time cooking at the end of a long day. From comforting classics to unique must-trys, we have something to suit every taste and mood. So kick back, relax, and let us take care of dinner tonight: Here are 21 easy-to-make dinner recipes for two that you can whip up after the bedtime routine is complete.

This delicious recipe uses super simple ingredients and is perfect to keep simmering on the stove while you take care of your nightly bedtime duties.

Source: Sweet Tea + Thyme

Toss this tasty salmon in the oven and pair with the accompanying couscous salad for an easy dinner you and your partner are sure to enjoy.

Source: Lovely Little Kitchen

If you’re looking for some bright and bold flavors, try out this one-pot curry that practically does all the cooking for you. Pro tip: Use frozen shrimp to make it even easier!

Source: Feel Good Foodie

This healthy and unique pasta dish only takes about 10 minutes to cook and can sit on a low-heat stove to keep warm so it’s ready to eat when you’re done putting the kiddos to bed.

Source: Bless This Mess

Enchiladas are a 10/10 go-to meal for something you can quickly throw together and toss in the oven. Plus, they always make for amazing leftovers—I know we’re talking dinner recipes for two, but who doesn’t love delicious leftovers?

Source: Eat the Gains

This is a fun vegetarian option that’s much easier to make than it may seem, with a super easy prep process and the ability to quickly pop it into the oven.

Source: Rachl Mansfield

If you and your partner are craving the ultimate comfort meal, you can’t go wrong with a classic chicken noodle soup that requires nothing more than a handful of ingredients and a good long simmer.

Source: Precious Core

All you have to do for this tasty one-pot stew is let the ingredients cook for about 20 minutes, then toss in your spinach and serve.

Source: A Saucy Kitchen

We absolutely love the simplicity of a one-pan meal, and this to-die-for pork tenderloin and veggies recipe keeps things easy with a 25-minute cook time.

Source: Girl and the Kitchen

If you and your partner are in the mood for Italian, try out this recipe that’s ready to go after just 30 minutes of stovetop simmering.

Source: Host the Toast

With nothing more than a single pan and a couple stirs here and there, this recipe will satisfy that take-out craving you have after a long day.

Source: Whisk It Real Good

Tacos and pasta? Yes, please. You’ll love this funky pasta recipe that practically cooks itself in your Instant Pot.

Source: Damn Delicious

All you have to do is toss your ingredients in a pot and turn on your rice cooker to have a healthy, hearty dinner waiting for you once the kids are asleep.

Source: Well Plated

Kick your oven-baked chicken up a notch with this one-pan Greek-inspired recipe that pairs perfectly with a glass of red wine for the ultimate dinner for two.

Source: I Heart Naptime

With a couple hours, some frozen meatballs, and a few simple ingredients for the glaze, you can have a sweet and tangy entree ready to serve with any side of your choosing.

Source: Bless This Mess

This recipe went viral on TikTok for good reason. By tossing just a handful of ingredients in the oven, you’ll have a rich and savory dish that’s sure to become a dinnertime go-to for you and partner.

Source: Cooking Classy

Butter chicken is absolutely delicious, and this effortless Instant Pot recipe will allow you to make it in no time at all. Bonus tip: Serve it with Trader Joe’s frozen naan!

Source: Kristine’s Kitchen

Meatless meatloaf? It may sound unusual, but don’t knock it ’til you try it. For anyone following a plant-based diet, this recipe is a great pick for a quick and easy hearty meal.

Source: Detoxinista

Soup is the perfect dish to let cook as you’re tucking the kiddos into bed, and this roasted sweet potato recipe is ideal as an effortlessly tasty weeknight dinner for two.

Source: A Classic Twist

Simple and elegant, this lemon chicken piccata comes together in just 30 minutes. The recipe can be easily halved to feed two, or you can save the extras for leftovers later in the week.

Source: Damn Delicious

Comforting, flavorful, and hassle-free, there’s no better way to end your day than with this one-pot gumbo that will definitely become a new go-to in your household.

Source: With Salt & Wit

20 Recipes to Step Up Your At-Home Pizza Nights

March 10, 2023

Beat food price inflation with these budget-friendly, plant-based recipes

When Toni Okamoto was starting her plant-based food journey, like many people, she thought eating healthy had to be expensive.

“I’ve been without a car at times, I’ve worked multiple jobs at times trying to make ends meet, I lived below the poverty line until just a few years ago, and I have found a way, specifically through meal planning, that has helped me get out of debt and become more financially free,” she told CBS News.

Now, the blogger and social media star shares her money-saving meal tips with more than 570,000 Instagram followers.

And with inflation affecting shopping staples like eggs and butter, her latest cookbook, “Plant-Based on a Budget: Quick and Easy” (out Tuesday, March 7), shows readers how to make 100 plant-based recipes that save you money and also time, from freezer-friendly and make-ahead breakfasts to one-pot and 30-minute meals.

“I want to share that it doesn’t have to be a big to-do to incorporate healthier dishes into your family’s dinners, lunches and breakfasts,” she says. “When I think about meal planning, it can be overwhelming, and I wanted to share that it can be a mix of store bought and homemade so that you’re not having to cook from scratch and spend all day Sunday or every night of the week making something nourishing.”

Okamoto also brought her Mexican and Japanese backgrounds into the project with recipes like Sopa de Fideo, which she highlights as one of her favorites in the book.

“It’s very simple. It’s very affordable. It’s filling, and I grew up eating that as a kid,” she says of the dish. “It reminds me of being a little girl, and I feel like I’m wrapped in a hug from my grandma.”

To help inspire some plant-based, budget-friendly meals in your home, here are 3 recipe excerpts from Okamoto’s book:

Hash Brown Veggie Breakfast Burritos

Makes 8 burritos | Ready in 20 minutes

Honestly, you can wrap just about anything in a tortilla and it will taste better. Tofu scramble is no exception. With the help of hash browns, refried beans, peppers, and spices, I’ve put a Mexican-inspired twist on this hearty burrito, but you’re welcome to change out this tofu scramble with the version from The Friendly Vegan Cookbook, or simply load up your tortilla with leftover cooked veggies, grains or salad.

Ingredients:
• 2 cups frozen hash brown potatoes
• 1 tablespoon vegetable oil
• 1/2 large yellow or red onion, diced
• 1/2 large red or green bell pepper, diced
• 4-5 cremini or button mushrooms, sliced
• 3 garlic cloves, minced
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon ground turmeric
• 1 (14- to 16-ounce) package extra- or super-firm tofu, drained and pressed
• Salt, to taste
• 8 burrito-size flour tortillas
• 1 (15-ounce) can vegetarian refried beans

Optional additions and swaps:
• Swap the hash brown potatoes for tater tots
• Swap the oil for 1/4 cup water
• For spice, add 1/2 teaspoon red chili flakes or 1 minced serrano pepper in step 2
• For more flavor, add 1/8 teaspoon smoked paprika in step 3
• For a cheesy flavor, add 1 1/2 teaspoons nutritional yeast in step 3
• Add crumbled cooked Soyrizo in step 6
• Add vegan cheese in step 6

Optional additions for just before serving:
• Diced avocado
• Minced fresh cilantro
• Pico de gallo
• Your favorite salsa or tomatillo salsa

Burritos you can prepare and freeze for easy mornings? Sign us up!

Courtesy of Toni Okamoto

Directions:
1. Cook the hash brown potatoes according to the package instructions and set aside.
2. In a large skillet, heat the oil over medium-high heat. Add the onion, bell pepper, and mushrooms, and sauté until the bell pepper is tender, 3 to 4 minutes.
3. Stir in the garlic, cumin, and turmeric and cook until fragrant, about 1 minute.
4. Using your fingers, crumble the tofu into the pan and sauté until the tofu is golden, 4 to 6 minutes. Season with salt.
5. Warm the tortillas in the microwave for 15 seconds. (Alternatively, heat individual tortillas in another skillet over medium heat until warmed, about 1 minute.)
6. Slather a spoonful of refried beans onto each tortilla. Fill the tortillas with a generous scoop of the tofu filling and some hash brown potatoes. If you’re serving your burritos right away, you can add avocado, cilantro, pico de gallo, and/or salsa now and roll them up. If you’re freezing your burritos for later (see Toni’s tips), it’s best to add these ingredients after thawing.

Toni’s tips:
When frozen and reheated, these taste as fresh and delicious as the day they were made. After they’ve completely cooled, wrap each burrito individually in aluminum foil and place in a freezer bag or airtight container. Keep frozen for up to 2 months. To reheat, unwrap and microwave for 3 minutes, flip, and then heat for 3 more minutes. If you don’t have a microwave, you can bake at 400 degrees for about 30 minutes, or until your burrito is heated through.

Pesto Pasta

Pine nuts can be expensive. That’s why Toni Okamoto made a pesto recipe that allows for substitutions.

Courtesy of Toni Okamoto

Serves 4 | Ready in 30 minutes

I love a recipe that allows you to work with ingredients you already have in your pantry, and this Pesto Pasta is just that. While typical pesto calls for expensive pine nuts, this version allows you to use more affordable and readily available pumpkin seeds, sunflower seeds, walnuts or other nuts you have on hand.

Ingredients:
• 1 (1-pound) package your favorite pasta
• 1 1/2 cups tightly packed fresh basil leaves
• 1 cup your choice raw nuts or seeds (walnuts, shelled sunflower or pumpkin seeds, etc.)
• 3 garlic cloves, peeled
• 1/2 cup olive oil
• 1 tablespoon lemon juice
• 1 teaspoon salt
• Black pepper, to taste

Optional additions and swaps:
• Swap the basil for parsley, spinach, arugula, or a combination of any of them
• For spice, add a pinch of red chili flakes in step 2
• Add 2 tablespoons nutritional yeast in step 2
• Add 2 cups your favorite steamed veggies in step 3

Directions:
1. In a large pot, cook the pasta according to package instructions until tender. Drain and transfer to a large bowl.
2. Meanwhile, combine the basil, nuts or seeds, garlic, olive oil, lemon juice, and salt in a blender or food processor, and blend on high until smooth and creamy.
3. Stir the pesto in the pasta. Season with a few grinds of black pepper.

Toni’s tips:
Ice cube trays aren’t just for making ice; try using one to preserve your pesto! Triple or quadruple the pesto in this recipe, pour it into an ice cube tray, freeze it, then pop out your pesto cubes and store them in an airtight container for up to 3 months. To reheat, in a medium pot, add 3 or 4 cubes (or more if you want extra flavor) to a serving of cooked pasta and heat over medium-high heat, stirring until they melt and become a sauce that evenly coats the pasta.

Depression-Era Vanilla Cupcakes

Makes 12 cupcakes | Ready in 45 minutes

As the name suggests, this type of cake dates back to the Great Depression, when many Americans couldn’t find or afford typical baking ingredients like eggs and butter and had to get creative with pantry staples. I’m all about minimalist baking, so when a simple recipe with easy-to-find ingredients comes along, I hold on to it and never let go.

Ingredients:
• 1 1/2 cups all-purpose or whole wheat flour
• 3/4 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 1 teaspoon white or apple cider vinegar
• 1/4 cup + 1 tablespoon vegetable oil
• 1 cup water

Directions:
1. Preheat the oven to 350 degrees. Line a muffin tin with silicone or paper baking cups.
2. In the bowl of an electric mixer (or in a large bowl using a handheld electric mixer), mix together all the ingredients until smooth.
3. Fill each baking cup three-quarters full with batter.
4. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting.

March 9, 2023

Recipes: Bring On Dessert with Better-for-You Sweets

If healthier eating holds a prominent spot on your list of goals, you may feel it’s necessary to eliminate some of your sweetest favorites. However, committing to a nutritionally friendly way of life doesn’t have to leave desserts by the wayside.

Instead, rethinking nighttime treats with better-for-you ingredients like California Prunes as a quick substitution can make healthier eating easy. As a versatile ingredient that can replace added sugar, fats and eggs in all kinds of recipes, prunes can also add nutrients important for bone and gut health.

Plus, the copper in prunes inhibits bone breakdown, while boron plays a role in calcium metabolism and polyphenols can help decrease bone breakdown through their antioxidant power. As a fruit that’s high in vitamin K, which helps improve calcium balance and promotes bone mineralization, prunes are also a “good gut food,” meaning a single serving (roughly 4-6 prunes) can help support a healthy microbiome.

They’re easy to use in recipes that can become favorites in your household such as these Chocolate Energy Balls. Enjoyed as an easy, on-the-go snack, they’re a perfect way to refuel for an adventure, recharge after a workout or to simply savor as a healthy snack.

Chocolate lovers rejoice: This rich, delicious, gluten-free, grain-free Chocolate Covered Prune Fudge Cake is naturally sweetened using prunes instead of added sugar. If brownies are more your style, prunes can also take the place of eggs in these Vegan Brownies for a family-friendly treat that won’t wreck your eating plan.

To find more better-for-you desserts, visit californiaprunes.org.

Vegan Brownies
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 9

Prune Puree:
16 ounces pitted California prunes
1/2 cup hot water

Brownies:
nonstick cooking spray
6 ounces unsweetened chocolate
1/2 cup California extra-virgin olive oil
2 cups light brown sugar
10 ounces California prune puree
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 cup cocoa powder
2 teaspoons vanilla extract
flaky sea salt, for garnish

To make prune puree: In blender, combine prunes and water. Pulse to combine then blend until smooth, pourable consistency forms, scraping sides, if necessary.

Store puree in airtight container in fridge up to 4 weeks.

To make brownies: Preheat oven to 350 F. Line 9-by-9-inch baking pan with parchment paper then lightly grease with nonstick cooking spray.

Using double boiler, melt chocolate and olive oil. Whisk in sugar and prune puree; mix until dissolved.

Into large bowl, sift flour, baking powder and cocoa powder. Gently fold in chocolate and prune mixture then add vanilla.

Spread batter in prepared pan, sprinkle with flaky sea salt and bake 20-25 minutes, or until top starts to look dry and brownies are just beginning to pull away from sides of pan.

Cool in pan. Remove then cut brownies into 3-inch squares.

Chocolate Covered Prune Fudge Cake
Prep time: 15 minutes
Cook time: 55 minutes
Yield: 1 cake (8 inches)

Cake:
Coconut oil spray
14 tablespoons butter, chopped
2 teaspoons vanilla extract
3/4 cup cocoa powder
10 soft, pitted prunes, chopped small
1/3 cup maple syrup
6 eggs
1/2 cup coconut sugar
1 cup almond meal

Ganache:
1 cup full-fat coconut milk
1 1/3 cups dark chocolate morsels

To make cake: Preheat oven to 300 F. Lightly spray bottom and sides of 8-inch springform pan with coconut oil spray. Place round piece of parchment paper in bottom of pan and lightly spray with coconut oil spray.

In small saucepan over low heat, place butter and vanilla. Use sieve to sift cocoa into saucepan. Stir with spatula until completely smooth. Remove from heat and set aside.

In bowl of food processor fitted with “S” blade, place prunes and syrup. Top with cooled butter mixture then process until smooth. Transfer to large mixing bowl, scraping all chocolate mixture from food processor with spatula.

In bowl of stand mixer fitted with whisk attachment, whip eggs and coconut sugar on high speed 7 minutes, or until tripled in volume.

Add one-third of egg mixture to bowl with chocolate mixture. Using spatula, gently fold together until completely combined. Add almond meal and remaining egg mixture to bowl and gently fold to combine.

Pour batter into prepared pan and bake 55 minutes, or until set. Once cooked through, transfer cake to cooling rack and cool completely in pan.

To make ganache: In top of double boiler, melt coconut milk and dark chocolate until completely smooth. Pour prepared ganache over cake. Serve immediately for molten fudge effect or allow to completely set.

Chocolate Energy Balls
Recipe courtesy of Meg van der Kruik on behalf of California Prunes
Prep time: 10 minutes
Cook time: 30 minutes
Yield: 24 pieces

Prune Puree:
16 ounces pitted California prunes
1/2 cup hot water

Energy Balls:
1 cup old-fashioned or gluten-free oats
2/3 cup toasted, unsweetened shredded coconut
1/2 cup creamy natural nut butter (peanut or almond)
1/2 cup pecan meal
1/2 cup prune puree
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract

To make prune puree: In blender, combine prunes and water. Pulse to combine then blend until smooth, pourable consistency forms, scraping sides, if necessary.

Store puree in airtight container in fridge up to 4 weeks.

To make energy balls: In mixing bowl, stir oats, coconut, nut butter, pecan meal, prune puree, cocoa powder and vanilla until completely combined.

Cover and chill in refrigerator 30 minutes. Once chilled, use small cookie scoop or measuring spoon to measure equal-sized amounts of mixture then form into balls by applying gentle pressure to dough using palms. Do not roll as balls will break apart.

Store covered in airtight container in refrigerator up to 1 week.

About Family Features Editorial Syndicate

A leading source for high-quality food, lifestyle and home and garden content, Family Features provides readers with topically and seasonally relevant tips, takeaways, information, recipes, videos, infographics and more. Find additional articles and information at Culinary.net and eLivingToday.com.

SOURCE Family Features Editorial Syndicate

March 8, 2023

Classic British teatime favourites given makeover in new recipes – with sausage twist

Some of Britain’s best-loved dishes have been given a makeover – with a sausage twist. To mark its 10th anniversary, sausage experts HECK have created a guide of 10 recipes to inspire those who love a banger, to get more creative in the kitchen.

One of the reimagined recipes is a “sausage trifle” – a savoury take on the beloved layered pudding which uses piped mash potato, a cheese sauce, and is topped with proudly upright sausages.

An update on a tikka masala curry involves using chicken sausages, whilst other mouth-watering dishes include a cooked sausage sushi, and a daring pork and apple tarte tatin.

French dessert croquembouche has also swapped its cream-stuffed choux buns, drizzled with a chocolate sauce, for Yorkshire puddings, sausages, and gravy to be poured over the tempting volcano-shaped gastronomic delight.

Other favourites to be given a porky twist include bao buns, ramen, muffins, and a sausage-spiked bread and butter pudding.

It comes after a poll of 2,000 adults found four in five (79 percent) are stuck in a “teatime rut”, and eat the same meals several times a month.

Debbie Keeble, from HECK, which created the guide as part of its “Future Teatime Classics” campaign, said: “Adding panache and fun into flavour-packed meals is exactly what we are about.

“Research shows we whip up the same dinners each day all too frequently. In the last 10 years of HECK, we have encouraged Great Britain to invent, re-think, and reinvigorate their teatime.

“We regularly post new ideas on our social channels – but for this very special occasion, we wanted to push the boat out, releasing 10 full recipes.

“I hope the next time you’re thinking of having bangers and mash, you reach for the trifle bowl.”

The study also found 59 percent of adults consider dinner to be the most important meal of the day – confounding many suggestions that breakfast is.

And 70 percent said it is their favourite time to eat, with home cooks spending an average of 38 minutes in the kitchen each evening.

When asked to name the most iconic TV food moments, Gino D’Acampo’s “If my grandmother had wheels, she would’ve been a bike” comment, on ITV’s This Morning show, swept the board.

His comedic retort floored show host Holly Willoughby, leaving her hiding from the cameras as she laughed – following the suggestion of adding ham to Gino’s authentic Italian carbonara recipe.

However, many may not agree with Gino’s dismay at the suggested twist to his recipes – as 46 percent believe it’s time for meals, particularly with sausages, to be reinvented for a more exciting spin.

And one in six claimed they would be intrigued to try sausages within a sweet treat.

The study, carried out via OnePoll, also found 56 percent consider sausages to be a staple part of their grocery shop.

Ruby Parkyn, from Yorkshire-based, family-run business HECK, which has launched 10 different types of sausages since 2013, said: “10 years is a big landmark for us, and we wanted to celebrate it in the only way we know how – cooking something utterly delicious.

“And as a mega-fan of the TV sitcom Friends, I can wholeheartedly say our version of the meat-based trifle is much nicer than the one Rachel prepares for Thanksgiving.”