Creamy Potato Green Split Pea Soup (Instant Pot Friendly!)

We recently shared a comprehensive Instant Pot Guide that included how to cook green split peas (no soaking required!). But since split peas aren’t the most flavorful on their own, we’re sharing how to put them to use in this delicious split pea soup! …

Creamy Potato Green Split Pea Soup (Instant Pot Friendly!)

We recently shared a comprehensive Instant Pot Guide that included how to cook green split peas (no soaking required!). But since split peas aren’t the most flavorful on their own, we’re sharing how to put them to use in this delicious split pea soup!

This soup is enhanced with creamy potatoes and coconut milk (swoon), plus fragrant fresh and dried herbs. Just 1 pot and simple methods required. Let us show you how it’s done!

Creamy Potato Green Split Pea Soup (Instant Pot Friendly!) from Minimalist Baker →

15 Simple & Comforting Recipes for Dinner Tonight

I’ve said it before and I’ll say it again: I’m an introvert and a homebody. Friday night to Sunday is this precious pause of time and space; I get to catch up with a close friend or two over a video chat and cuddle with my dog, Quentin. The weekend is …

I've said it before and I'll say it again: I'm an introvert and a homebody. Friday night to Sunday is this precious pause of time and space; I get to catch up with a close friend or two over a video chat and cuddle with my dog, Quentin. The weekend is a gift we don't take lightly.

But it’s a cycle: Sunday afternoon hits, and you start thinking about all the fun things you didn't get to this weekend. Then Sunday evening rolls around, and that Monday-morning meeting looms just a little larger with every passing hour. Before you know it, the weekend is gone...forever. It's the “Sunday Scaries,” as some people like to call that sudden surge of dread (and by “some people,” yes, I mean me).

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Roasted Butternut Squash Pasta

The idea for this pasta floated into my brain one day: sweet roasted butternut squash tossed with pasta and a garlicky white sauce. After a few rounds of testing, I knew I had something incredible to share. This is my favorite fall and winter pasta yet…

Roasted Butternut Squash Pasta

The idea for this pasta floated into my brain one day: sweet roasted butternut squash tossed with pasta and a garlicky white sauce. After a few rounds of testing, I knew I had something incredible to share. This is my favorite fall and winter pasta yet!

Squash is halved and roasted until caramelized with the skin for ease. The sauce requires just 5 pantry staple ingredients. And when topped with (optional) shiitake bacon, the salty-sweet flavor combination takes it to the next level!

Roasted Butternut Squash Pasta from Minimalist Baker →

Veggie Power Bowl

If you need a little something to brighten your day (your week, your month, or even your year…), make this power bowl! It has so many vivid colors and textures that I start smiling whenever I see it. I mean, seriously. How could you not ooh and a…


If you need a little something to brighten your day (your week, your month, or even your year…), make this power bowl! It has so many vivid colors and textures that I start smiling whenever I see it. I mean, seriously. How could you not ooh and ahh at that stunning purple daikon?! Power bowl recipes are always some of my favorite things to make in January, when I’m craving lighter and brighter foods after the holidays. This year, this particular power bowl recipe has really hit the spot. Crisp veggies play off creamy avocado, nutty black rice, and a […]

The post Veggie Power Bowl appeared first on Love and Lemons.

Crockpot Mississippi Pot Roast

Crockpot Mississippi Pot Roast is absolute comfort food! Serve this tangy pot roast with potatoes or egg noodles for a meal the whole family will love.  Typically around this time of year, I start relying on my slow cooker a lot more than I usually do. It’s like I get in a cooking funk as …

The post Crockpot Mississippi Pot Roast appeared first on My Baking Addiction.

Crockpot Mississippi Pot Roast is absolute comfort food! Serve this tangy pot roast with potatoes or egg noodles for a meal the whole family will love. 

Mississippi pot roast topped with sliced pepperoncini peppers in a white serving bowl

Typically around this time of year, I start relying on my slow cooker a lot more than I usually do. It’s like I get in a cooking funk as soon as the Christmas decor comes done.

There are numerous slow cooker recipes that I typically always have the ingredients for in my pantry and this Mississippi Pot Roast is one of them.

That way if I’m not in a cooking mood, I can toss a few things into my slow cooker and still have a home cooked meal on the table with very little effort.

(more…)

The post Crockpot Mississippi Pot Roast appeared first on My Baking Addiction.

Best-Ever Eggplant Meatballs

This eggplant meatballs recipe is truly amazing! The purple veggie makes a surprisingly juicy texture and a delightful Italian style dinner. Ever tried making meatballs…with eggplant? We’d been hearing for years that eggplant makes great vegetarian meatballs, we just didn’t really believe it…until now. Try this amazing Eggplant Meatballs recipe! Garlic, herbs, breadcrumbs and Parmesan cheese make one insanely juicy and savory meatball. Roasted eggplant makes them moist and textured, vs dry or mushy like lots of vegetarian balls. Combine it with marinara sauce and it’s out of this world delicious. In fact, we took one bite and yelled “Wow!” (True story.) Ingredients for eggplant meatballs It’s a short ingredient list here! All you’ll need to make eggplant meatballs is the following: Eggplant: you’ll need 2 pounds; 3 medium or 2 large (it’s helpful to weigh out exactly at the store! Garlic Jarred sundried tomatoes Italian panko: Panko are large, fluffy breadcrumbs. You’ll need to locate the Italian version, which has added salt and herbs. See below for more! Grated Parmesan cheese: Make sure it’s the powdery stuff: not shredded, which looks like little sticks! Salt and pepper What’s Italian panko? Is there a substitute? Panko is a flaky bread […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This eggplant meatballs recipe is truly amazing! The purple veggie makes a surprisingly juicy texture and a delightful Italian style dinner.

Eggplant meatballs

Ever tried making meatballs…with eggplant? We’d been hearing for years that eggplant makes great vegetarian meatballs, we just didn’t really believe it…until now. Try this amazing Eggplant Meatballs recipe! Garlic, herbs, breadcrumbs and Parmesan cheese make one insanely juicy and savory meatball. Roasted eggplant makes them moist and textured, vs dry or mushy like lots of vegetarian balls. Combine it with marinara sauce and it’s out of this world delicious. In fact, we took one bite and yelled “Wow!” (True story.)

Ingredients for eggplant meatballs

It’s a short ingredient list here! All you’ll need to make eggplant meatballs is the following:

  • Eggplant: you’ll need 2 pounds; 3 medium or 2 large (it’s helpful to weigh out exactly at the store!
  • Garlic
  • Jarred sundried tomatoes
  • Italian panko: Panko are large, fluffy breadcrumbs. You’ll need to locate the Italian version, which has added salt and herbs. See below for more!
  • Grated Parmesan cheese: Make sure it’s the powdery stuff: not shredded, which looks like little sticks!
  • Salt and pepper
Eggplant meatballs recipe

What’s Italian panko? Is there a substitute?

Panko is a flaky bread crumb mixture used in Japanese cooking for fried foods. It’s also made its way into international cooking because it’s the perfect breading and frying. Italian panko are made with seasonings and salt. Panko is available in most grocery stores and online. You can also find gluten-free panko or Italian panko online, to make this a gluten free recipe! If you can’t find Italian panko, here’s what to do:

  • Use regular panko and add salt and Italian seasonings. See the recipe below for quantities.
  • Look for coarse breadcrumbs instead, or make them! Some purchased breadcrumbs have very fine texture, which isn’t as ideal (but you can still use them). Italian breadcrumbs have the salt and herbs added, so they are a good substitute. If all you can find is plain, use the salt and herbs from the recipe below as well.
Eggplant meatballs

Roast the eggplant small diced, skin on (here’s why!)

The key to these eggplant meatballs is this. Roast the eggplant chopped very small, then mash it with a potato masher before forming the balls. Here’s why:

  • Roasting with the eggplant skin on makes the very best juicy, meaty texture that’s incredibly satisfying. You’ll have some chunks in the meatballs: but that’s good!
  • Using a food processor or blender or removing the eggplant skin makes a texture that’s gooey rather than meaty: not nearly as delicious. Speaking of…

A few tips on forming eggplant meatballs

These eggplant meatballs have lots of texture to the dough, which can make forming them a little different than say, falafel. Here are a few tips on the forming process:

  • Include the eggplant skin right into the the balls: try to evenly disperse them throughout each meatball.
  • You can also discard a few of the skin pieces if it’s hard to form the balls. But again, the skins and chewy parts are what you need for a meaty, interesting texture: so don’t worry that it’s not a smooth dough!
Eggplant meatballs recipe

You’ll need about 1 hour: or they’re great for make-ahead!

Keep in mind: in total, this eggplant meatballs recipe takes about 1 hour to make. We’re obsessed with fast and easy recipes around here, as you may know. But guess what: this recipe is so good, it’s absolutely worth the 1 hour prep time! Here’s what to know about planning and meal prep to make it fit into your lifestyle:

  • Eggplant meatballs save very well: you can refrigerate or freeze! If you can make them ahead, it makes dinner time a breeze! Store them refrigerated for up to 5 days or frozen for up to 3 months, stored in a single layer in a freezer safe container.
  • To reheat, simply warm them in a skillet with marinara. That’s it! So easy.
  • Or, make them on a weekend or when time allows. If you have the time, it’s a perfect recipe for a Saturday or Sunday dinner.

Make it a meal: main dish, pasta, and more!

Take one bite of these eggplant meatballs and you’ll be amazed by the amount of flavor going on with these babies. Don’t even think of them as a vegetarian meatball: they’re just DELICIOUS. Now, you don’t need to serve them with pasta: but you can. The only thing that’s required is the marinara sauce (use your favorite jar). Here are a few ways you can eat these eggplant meatballs:

How would you serve them? Let us know in the comments below!

Eggplant meatballs

This eggplant meatballs recipe is…

Vegetarian. For gluten-free, use gluten-free panko.

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Eggplant meatballs

Best-Ever Eggplant Meatballs


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 20 meatballs (4 servings)
  • Diet: Vegetarian

Description

This eggplant meatballs recipe is truly amazing! The purple veggie makes a surprisingly juicy texture and a delightful Italian style dinner.


Ingredients

  • 1/4 cup olive oil
  • 2 pounds eggplant (3 medium or 2 large, about 12 cups diced into 1/2-inch pieces)
  • 1/2 teaspoon kosher salt
  • 2 cloves garlic, minced
  • 1 tablespoon jarred sun-dried tomatoes, finely chopped
  • 1 1/4 cups Italian panko (use gluten free as needed)*
  • 1/2 cup grated Parmesan cheese (not shredded)
  • Freshly ground black pepper
  • For serving, 1 large jar marinara sauce, 8 to 12 ounces spaghetti or bucatini pasta or zucchini noodles

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Cut the eggplant into 1/2-inch chunks by slicing 1/2-inch rings and then cutting the rings into cubes. The size of dice is important for the final texture! (If you weren’t able to weigh the eggplant, measure out 12 cups 1/2-inch diced). 
  3. In a large bowl, quickly mix the eggplant with olive oil and kosher salt (the eggplant soaks up the oil in an instant, so mix as soon as you add it!). Pour the eggplant onto a baking sheet lined with parchment paper and spread it into an even layer.
  4. Roast for 25 minutes, then stir and roast 10 minutes more until browned and very tender. Remove and reduce the oven heat to 400 degrees Fahrenheit. 
  5. Add the warm eggplant to a bowl and mash it with a potato masher until chunky and mostly mashed. Stir in the minced garlic, finely chopped sundried tomatoes, Italian panko and grated Parmesan cheese. Taste and add any salt to taste (we added only 1 pinch; remember that the marinara sauce will also add flavor after baking).
  6. Use your hands to form the dough into 20 balls. You’ll include the eggplant skin right into the the balls: try to evenly disperse them throughout each meatball.  You can also discard a few of the skins if it’s hard to form the balls. But the skins and chewy parts are what you need for a meaty, interesting texture: so don’t worry that it’s not a smooth dough! See the photos above. 
  7. Place the meatballs on a parchment lined baking sheet. Bake 18 to 20 minutes until lightly browned on top and very browned on the bottom. Allow to cool for 5 minutes, or longer if desired (the balls will firm up). At this point, you can serve immediately, refrigerate for 1 week or freeze for up to 3 months (in a single layer in a freezer safe container). While the meatballs bake, you can boil the pasta or prep the zucchini noodles. 
  8. To serve, add the marinara sauce to a skillet and add the meatballs in a single layer. Heat for 1 to 2 minutes until warmed. Serve over the noodles, then top with grated Parmesan cheese (and chopped fresh basil, if desired). You can also serve as a vegetarian main dish with a few sides, like broccoli and couscous, rice or quinoa.

Notes

*We recommend Italian panko for the best results. If all you can find is regular panko, use 1 1/4 cups regular panko, mixed with 1/2 teaspoon kosher salt and 2 tablespoons Italian seasoning (or 1 tablespoon dried oregano and 1/2 tablespoon each dried basil and thyme). If you can’t find panko at all, you can substitute coarse breadcrumbs — the texture of store-bought is very fine, so chunkier homemade breadcrumbs are ideal (but you can use either). Italian breadcrumbs work in a pinch; adjust the salt to taste. If you eat gluten-free, you can find gluten-free panko online.

  • Category: Main dish
  • Method: Baked
  • Cuisine: Italian inspired

Keywords: Eggplant meatballs, eggplant meatballs recipe

More eggplant recipes

Eggplant is one unexpectedly delicious vegetable, when you cook it correctly! Here are some more eggplant recipes to try:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

1-Pot French Onion Soup (Vegan!)

After cracking the code on oil-free caramelized onions, we found ourselves craving French Onion Soup!
So we got to work creating a 1-pot, plant-based version that doesn’t skimp on flavor. Spoiler alert? Major success! Let us show you how it’s done!
Or…

1-Pot French Onion Soup (Vegan!)

After cracking the code on oil-free caramelized onions, we found ourselves craving French Onion Soup!

So we got to work creating a 1-pot, plant-based version that doesn’t skimp on flavor. Spoiler alert? Major success! Let us show you how it’s done!

Origin of French Onion Soup

As the name suggests, French onion soup originated in France. Specifically, it’s believed that King Louis XV created it for a party when he was running low on ingredients (thank goodness for onions).

1-Pot French Onion Soup (Vegan!) from Minimalist Baker →

Easy Tofu Tacos

This tofu tacos recipe is what easy dinners are made of! The filling is spiced to perfection, making it a vegan meal everyone will love. Here’s a fast and easy dinner that went over like a charm over here: Tofu Tacos! While it’s not typically served in a tortilla, tofu is ideal for tacos. Its neutral flavor takes on whatever flavors you season it with: and these tofu crumbles are quite the kitchen trick. Add cumin, garlic powder, chili powder and smoked paprika, and the filling is bursting with flavor! You can whip up these easy tacos in just 20 minutes, making them ideal for weeknight meals. Wait: you can make a block of rubbery white tofu into the best vegan tacos filling? Here’s how. First off: is tofu healthy? There’s a lot of misinformation related to the health benefits of this soy product, so we get this question a lot. Here’s the thing: Tofu in moderation is part of a healthy diet (several times per week). Per to the Harvard School of Nutrition, soy is a nutrient-dense source of protein that can safely be consumed several times a week. It’s likely to provide health benefits, especially when you eat it as an […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This tofu tacos recipe is what easy dinners are made of! The filling is spiced to perfection, making it a vegan meal everyone will love.

Tofu Tacos

Here’s a fast and easy dinner that went over like a charm over here: Tofu Tacos! While it’s not typically served in a tortilla, tofu is ideal for tacos. Its neutral flavor takes on whatever flavors you season it with: and these tofu crumbles are quite the kitchen trick. Add cumin, garlic powder, chili powder and smoked paprika, and the filling is bursting with flavor! You can whip up these easy tacos in just 20 minutes, making them ideal for weeknight meals. Wait: you can make a block of rubbery white tofu into the best vegan tacos filling? Here’s how.

First off: is tofu healthy?

There’s a lot of misinformation related to the health benefits of this soy product, so we get this question a lot. Here’s the thing: Tofu in moderation is part of a healthy diet (several times per week). Per to the Harvard School of Nutrition, soy is a nutrient-dense source of protein that can safely be consumed several times a week. It’s likely to provide health benefits, especially when you eat it as an alternative to red meat and processed meat. For more, go to Straight Talk About Soy and Is Tofu Good for You?

Here at A Couple Cooks, for years we avoided tofu though we ate mostly vegetarian and vegan recipes. The past few years we’ve come around to it as a delicious and easy to prepare vegan protein! We just didn’t know the best ways to prepare it. Speaking of, here’s one of our new favorites…

Tofu Tacos recipe

How to turn a block into tofu tacos filling

Yes, it’s easier than you think to make a flavorless block of pressed soy into a delicious tofu tacos filling! The secret: tofu crumbles. You’ll break the tofu into smaller irregular shaped pieces, then mix it with delicious seasonings. Here’s what to do:

  • Crumble the tofu with your fingers. Yep, throw it right into a bowl and crumble it up! It’s usually pretty cold at this point (since it’s refrigerated), so you’ll have to grin and bear it.
  • Add olive oil and the secret spices. In this case, that’s cumin, garlic powder, chili powder and smoked paprika.
  • Cook in a skillet for 8 to 10 minutes. You’ll want it to be just browned and becoming lightly crisp on the outsides.

The easiest taco toppings

To keep these as a quick and easy dinner recipe, we went for the simplest toppings imaginable. Of course, you can customize them as you’d like! Here’s what we do when we’re in a rush:

  • Sliced red cabbage with lime: Thinly slice it, then spritz with lime juice and add a few pinches salt. You don’t even need to measure!
  • Pico de gallo: Get store-bought for the quickest prep.
  • Torn cilantro: No need to chop: just tear it with your fingers.
  • Yogurt mixed with hot sauce: This is our other favorite taco sauce trick! Take some vegan yogurt and swirl it with Mexican hot sauce (we like Cholula). It makes an instant creamy, spicy sauce. You can also use storebought salsa or taco sauce (or make homemade).
Tofu tacos filling

More tofu tacos topping ideas

The toppings listed above are the quickest and easiest: and usually they’re all we need! But if you want to get fancier, we’ve got lots of great options. Here are some fun tacos fillings ideas:

Tip: warm your tortillas

Here’s our biggest tip for tofu tacos, or tacos of any kind: warm your tortillas! There’s nothing worse than a taco with a tough, cold tortilla. Here’s how to warm tortillas like a pro:

  • Place them over the flame of a gas burner (preferred!). The best way? Place each tortilla directly on a gas burner for a few seconds per side. It lightly chars the edges and warms the tortillas. Then throw them into a tortilla warmer!
  • Or, warm them in the oven. If you don’t have a gas burner, you can warm them in the oven. Go to How to Warm Tortillas.
Tofu tacos

More great tofu recipes

There are so many great recipe to make with tofu! As I mentioned above, we used to avoid tofu but now we like including it as part of a healthy vegetarian and vegan diet! Now that we know the best ways to prepare it, we always look forward to including it in weekly meals. How about you: are you a tofu convert too? Have you always loved this tasty soy protein?

Here are a few more great tofu recipes we’d recommend in addition to these tofu tacos:

This tofu tacos recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Tofu Tacos

Easy Tofu Tacos


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 tacos
  • Diet: Vegan

Description

This tofu tacos recipe is what easy dinners are made of! The filling is spiced to perfection, making it a vegan meal everyone will love. 


Ingredients

For the tofu

  • 12 to 14-ounce block extra firm tofu
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 2 teaspoons smoked paprika
  • 3 tablespoons olive oil, divided

For the tacos

  • 2 cups red cabbage
  • Lime wedges
  • Fresh cilantro leaves, torn
  • Pico de gallo (purchased or homemade)
  • Vegan yogurt (or regular), mixed with salt and Mexican hot sauce to taste (we like Cholula brand)

Instructions

  1. Make the tofu crumbles: Drain the tofu container, then pat the tofu dry with a clean dish towel. Place the tofu in a large bowl and use your fingers to break the tofu into roughly bite-sized crumbles. (It might be a little cold on your hands: don’t worry, it should only take a few seconds!). Stir in 2 tablespoons of the olive oil, salt and spices.
  2. Heat the remaining 1 tablespoon olive oil in a large non-stick skillet. Add the tofu and cook on medium high for 8 to 10 minutes, breaking up large pieces into bite sized chunks and stirring occasionally, until browned and lightly crispy and the liquid evaporates. (The exact timing depends on the tofu brand.)
  3. Assemble the toppings: Thinly slice the red cabbage, and place it in a bowl. Spritz with the juice of 2 lime wedges and add a few pinches kosher salt. Mix the vegan yogurt with Mexican hot sauce to taste, and add a few pinches of salt. 
  4. Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
  5. Serve: Place the tofu crumbles in the tortillas, then top with toppings and enjoy. 
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican inspired

Keywords: Tofu tacos

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Vegan Sushi

I’ve shared vegan sushi recipes before, but earlier this winter, I thought of another idea that I just had to try. I wanted to make vegan sushi that looked like, well, not vegan sushi. I thought that if I marinated pink Chioggia beets they’…


I’ve shared vegan sushi recipes before, but earlier this winter, I thought of another idea that I just had to try. I wanted to make vegan sushi that looked like, well, not vegan sushi. I thought that if I marinated pink Chioggia beets they’d look pretty darn similar to tuna. How cute would that be?! There was just one problem: Jack hates beets. Sure, he’ll eat certain beet recipes from time to time, but that only happens when I put a dish in front of him and don’t tell him what’s in it. And in our house, vegan sushi is one thing we […]

The post Vegan Sushi appeared first on Love and Lemons.

Slow Cooker Beef & Barley Stew

This Slow Cooker Beef and Barley Stew is the ideal winter comfort food. This thick, hearty stew is full of beef, root vegetables, barley and Guinness beer for maximum flavor with minimum effort. Here in the Midwest, we are in the thick of winter. It’s not unusual to get an ice storm one day followed …

The post Slow Cooker Beef & Barley Stew appeared first on My Baking Addiction.

This Slow Cooker Beef and Barley Stew is the ideal winter comfort food. This thick, hearty stew is full of beef, root vegetables, barley and Guinness beer for maximum flavor with minimum effort.

Crusty bread dipped into a bowl of beef and barley stew

Here in the Midwest, we are in the thick of winter. It’s not unusual to get an ice storm one day followed by a few inches of snow the next day.

What a joy. (Can you feel me rolling my eyes when I say that?)

But when the weather is cold and messy and unpredictable, I very predictably want to cozy up with a warm bowl of soup or stew. 

My favorite right now? This super hearty Slow Cooker Beef and Barley Stew. 

(more…)

The post Slow Cooker Beef & Barley Stew appeared first on My Baking Addiction.