Vegan Potato Salad

This Vegan Potato Salad is creamy and loaded with tender potatoes, onion, carrots, and celery in each bite. Whip up a batch for dinner or a summer side dish that will win over any crowd.  If you are a fan of potato salad, this recipe will win you over….

This Vegan Potato Salad is creamy and loaded with tender potatoes, onion, carrots, and celery in each bite. Whip up a batch for dinner or a summer side dish that will win over any crowd.  If you are a fan of potato salad, this recipe will win you over. Grab a fork and dive in...

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Halloumi Fries

This article is from Delicious Everyday.
Halloumi Fries are one of my favorite crispy-coated fries. They are baked instead of deep-fried for a “healthier” alternative. Pair your fries with some creamy avocado mayo for dipping. Not sure what halloumi c…

This article is from Delicious Everyday.

Halloumi Fries are one of my favorite crispy-coated fries. They are baked instead of deep-fried for a "healthier" alternative. Pair your fries with some creamy avocado mayo for dipping. Not sure what halloumi cheese is? It is a white cheese that is generally made from sheep's milk and very firm. In fact, halloumi is so...

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Vegan Chicken Nuggets

These Vegan Chicken Nuggets make a great quick lunch or dinner. They’re extra crispy on the outside and taste great dipped in any of your favorite sauces. Our Vegan Chicken Nuggets are actually cauliflower florets that are seasoned and dredged in bread…

These Vegan Chicken Nuggets make a great quick lunch or dinner. They're extra crispy on the outside and taste great dipped in any of your favorite sauces. Our Vegan Chicken Nuggets are actually cauliflower florets that are seasoned and dredged in breadcrumbs. Even non-vegans will gobble up these flavorful cauliflower nuggets.  Cauliflower is so versatile...

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Vegan Mug Brownies

This article is from Delicious Everyday.
Serve up a single-serve Vegan Mug Brownie for an after-dinner dessert. If you have a sweet tooth, you will love this brownie in a mug. It’s got loads of sweet chocolate flavor, and it only takes 60 seconds to c…

This article is from Delicious Everyday.

Serve up a single-serve Vegan Mug Brownie for an after-dinner dessert. If you have a sweet tooth, you will love this brownie in a mug. It's got loads of sweet chocolate flavor, and it only takes 60 seconds to cook! This microwave brownie recipe has really come in handy for me. Whenever I get those...

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This content is copyrighted protected by DeliciousEveryday.com.

©2017 Delicious Everyday.

All content in this feed (including photographs and text) are copyrighted to Delicious Everyday and may not be republished in part or full without written permission and appropriate credit. Please contact me for republication or syndication rights.

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Vegan Pesto

This article is from Delicious Everyday.
You only need 5 minutes to make this Vegan Pesto! This vegan pesto sauce is flavored with olive oil, basil, and—of course—some garlic. Toss this pesto with some pasta, serve it with tofu, and more! …

This article is from Delicious Everyday.

You only need 5 minutes to make this Vegan Pesto! This vegan pesto sauce is flavored with olive oil, basil, and—of course—some garlic. Toss this pesto with some pasta, serve it with tofu, and more! If you want a homemade vegan pesto sauce, I highly recommend this recipe. Go grab that food processor, and whip...

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This content is copyrighted protected by DeliciousEveryday.com.

©2017 Delicious Everyday.

All content in this feed (including photographs and text) are copyrighted to Delicious Everyday and may not be republished in part or full without written permission and appropriate credit. Please contact me for republication or syndication rights.

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Pico de Gallo Salsa

Pico de Gallo Salsa is a fresh and healthy salsa recipe made with fresh tomatoes, onions, cilantro and lots of lime. Goes great with chips, grilled fish, chicken, burrito bowls, and more! Pico de Gallo Salsa This fresh, uncooked salsa has the perfect blend of acidity that adds heat and flavor to anything you’re making. […]

The post Pico de Gallo Salsa appeared first on Skinnytaste.

Pico de Gallo Salsa is a fresh and healthy salsa recipe made with fresh tomatoes, onions, cilantro and lots of lime. Goes great with chips, grilled fish, chicken, burrito bowls, and more!

Pico de Gallo with a chip.
Pico de Gallo Salsa

This fresh, uncooked salsa has the perfect blend of acidity that adds heat and flavor to anything you’re making. You can adjust the heat and any ingredients to suit your taste. Because of these qualities, this salsa cruda is best topped on grilled fish or meats, on fish tacos, or served with chips. Some other salsas you may like Mango Avocado SalsaSalsa Verde and Corn Salsa with Lime.

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The post Pico de Gallo Salsa appeared first on Skinnytaste.

Quick and Delicioso Cuban Style Black Beans

These are my go-to Cuban Style Black Beans when I want a quick side dish from canned beans to go with rice and steak, Pernil, pollo, etc. Cuban Style Black Beans Get your Latin groove on with these Cuban inspired black beans, loaded with mucho sabor (lots of flavor)! Easy to make and ready in […]

The post Quick and Delicioso Cuban Style Black Beans appeared first on Skinnytaste.

These are my go-to Cuban Style Black Beans when I want a quick side dish from canned beans to go with rice and steak, Pernil, pollo, etc.

black beans and rice
Cuban Style Black Beans

Get your Latin groove on with these Cuban inspired black beans, loaded with mucho sabor (lots of flavor)! Easy to make and ready in 20 minutes, but don’t let that fool you, there is plenty of flavor in these beans. Healthy, high in fiber, vegetarian, gluten free, inexpensive and delicioso!

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The post Quick and Delicioso Cuban Style Black Beans appeared first on Skinnytaste.

Curry Roasted Vegetable Bowls

These curry roasted vegetable bowls are colorful, full of vibrant flavors, and the leftovers pack up well for your weekly meal prep!

The post Curry Roasted Vegetable Bowls appeared first on Budget Bytes.

My absolute favorite meal “formula” is roasted vegetables (with or without meat) over a bowl of grains, with a delicious drizzle of sauce. I come back to this type of meal over and over again because the formula is easy to prepare, meal preps well, and there are endless flavor possibilities. This week’s version was Curry Roasted Vegetable Bowls with a Lemon Tahini Dressing drizzle. It’s simple, colorful, flavorful, filling, and will leave you looking forward to the leftovers. :)

Overhead view of curry roasted vegetable bowls with a dish of dressing on the side

What is Curry Powder?

Since curry powder is responsible for all of the seasoning in the bowls, let’s take a minute to chat about it. If you’ve never had curry powder, it’s a warm blend of spices that are pre-ground and blended to mimic the fresh spices used in Indian cuisine. This blend usually includes cumin, turmeric, coriander, and other spices. Every curry powder blend is unique, so you may need to experiment with different brands or recipes to find one that suits your palate. If you’d like to try making your own curry powder, try this recipe for homemade curry powder from Spice it Upp.

Add More to Your Curry Roasted Vegetable Bowls

I kept my curry roasted vegetable bowls simple because I like simplicity, but you can add more to make them a little more fancy, if you’d like. I think a light sprinkle of raisins would add an incredible pop of sweetness to contrast the savory curry powder and tahini dressing.

Slivered almonds would offer an amazing crunch to these bowls without competing with the already strong flavors.

If you want to add some meat, rotisserie chicken would be great, as would some Yogurt Marinated Chicken.

Swap Out the Vegetables or Grains

This recipe is super flexible. You can swap out the vegetables for anything you like. Try broccoli, sweet potatoes, asparagus, sweet bell peppers, Brussels sprouts, or whatever vegetable you like.

The same goes for the “bed” for these bowls. If you don’t like brown rice you can swap it out with white rice, couscous, quinoa, your favorite grain, or even salad greens.

How Long Do The Leftovers Last?

Simple bowl meals like this hold up in the refrigerator for about four days, with the dressing kept on the side. Your mileage may vary depending on the freshness of your ingredients and the conditions within your fridge. I’ll link my favorite meal prep containers for meals like this in the recipe below.

Side view of a fork lifting a bite out of the curry roasted vegetable bowls
Overview of curry roasted vegetable bowls with lemon tahini dressing on the side

Curry Roasted Vegetable Bowls

These curry roasted vegetable bowls are colorful, full of vibrant flavors, and the leftovers pack up well for your weekly meal prep!
Total Cost $6.10 recipe / $1.53 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 480.38kcal
Author Beth – Budget Bytes

Ingredients

  • 1 cup long grain brown rice (uncooked) $0.40
  • 1 head cauliflower $2.29
  • 3 carrots $0.24
  • 1 red onion $0.37
  • 1 cup frozen peas $0.60
  • 2 Tbsp olive oil $0.32
  • 2 Tbsp curry powder $0.30
  • 1/2 tsp salt $0.02

Lemon Tahini Dressing

  • 1/3 cup tahini $1.13
  • 1/3 cup water $0.00
  • 1/4 cup lemon juice $0.18
  • 2 cloves garlic, minced $0.16
  • 1/2 tsp ground cumin $0.05
  • 1/4 tsp cayenne $0.02
  • 1/4 tsp salt $0.02

Instructions

  • Begin the rice first because it takes the longest to cook. Combine the uncooked rice in a pot with 2 cups water. Place a lid on top, turn the heat onto high, and allow the water to come up to a full boil. Once boiling, turn the heat down to low and let the rice simmer for 45 minutes (no stirring). After 45 minutes, turn the heat off and let it rest with the lid in place for an additional five minutes.
  • Once the rice is started, move on to the curry roasted vegetables. Preheat the oven to 400ºF. Chop the cauliflower into bite-sized florets. Peel and slice the carrots. Slice the red onion into ¼-inch wide slices.
  • Place the cauliflower, carrots, and red onion on a parchment lined baking sheet. Drizzle the olive oil over top, then add the curry powder and salt. Toss the vegetables until everything is evenly coated in oil and spices. Spread the vegetables out over the baking sheet in a single layer.
  • Transfer the seasoned vegetables to the oven and roast for 20 minutes. After 20 minutes give them a good stir, then roast for another 15 minutes. Next, add the frozen peas and toss together with the roasted vegetables, then return the baking sheet to the oven for the an additional 5 minutes. Taste the vegetables and add additional salt, if needed.
  • While the rice is simmering and the vegetables are roasting, make the lemon tahini dressing. Place the tahini, water, lemon juice, minced garlic, cumin, cayenne, and salt in a blender then blend until smooth. Set the dressing aside.
  • When the rice has finished cooking, fluff with a fork. Place about ¾ cup rice into each bowl or meal prep container. Top with ¼ of the roasted vegetables. Drizzle with a few tablespoons of dressing just before serving.

Nutrition

Serving: 1serving | Calories: 480.38kcal | Carbohydrates: 66.68g | Protein: 14.18g | Fat: 20.38g | Sodium: 579.93mg | Fiber: 12.85g

How to Make Curry Roasted Vegetable Bowls – Step by Step Photos

Cooked rice being fluffed with a fork in a saucepot

Start the brown rice first, since it takes the longest to cook. Add 1 cup brown rice to a sauce pot with 2 cups water. Place a lid on top and turn the heat onto high. Bring the water up to a full boil, then reduce the heat to low and let the rice simmer for 45 minutes (no stirring). After 45 minutes, turn the heat off and let the rice rest with the lid on for five more minutes.

Chopped vegetables on a baking sheet

While the rice is cooking, start on the roasted vegetables. Preheat the oven to 400ºF. Chop one head of cauliflower into bite-sized florets. Peel and slice three carrots. Slice one red onion into ¼-inch wide slices. Place all of the vegetables onto a parchment lined baking sheet.

Olive oil and curry powder added to the chopped vegetables

Add 2 Tbsp olive oil, 2 Tbsp curry powder, and ½ tsp salt to the prepared vegetables. Toss the vegetables until they are evenly coated in oil and spices.

Seasoned unroasted vegetables

Transfer the prepared vegetables to the preheated 400ºF oven. Roast for 20 minutes then give them a good stir. Return the stirred vegetables to the oven and roast for another 15 minutes.

Frozen peas added to the roasted vegetables

After roasting for 35 minutes total, add 1 cup frozen peas (no need to thaw). Toss them together with the roasted vegetables and return them to the oven for an additional 5 minutes.

lemon juice being poured into a blender containing the rest of the dressing ingredients

While the vegetables are in the oven, prepare the lemon tahini dressing. Combine ⅓ cup tahini, ⅓ cup water, ¼ cup lemon juice, 2 cloves of minced garlic, ½ tsp ground cumin, ¼ tsp cayenne, and ¼ tsp salt in a blender.

Blended lemon tahini dressing in the blender

Blend the ingredients until smooth, then set the dressing aside.

Finished roasted vegetables on the baking sheet

Give the final roasted vegetables a taste and adjust the salt, if needed.

Overview of curry roasted vegetable bowls with lemon tahini dressing on the side

To build your curry roasted vegetable bowls, add about ¾ cup brown rice to each bowl or container then top with ¼ of the roasted vegetable mix. Drizzle with the lemon tahini dressing just before serving!

The post Curry Roasted Vegetable Bowls appeared first on Budget Bytes.

Lemon Tahini Dressing

This super fast and easy dressing has bold flavors of garlic, lemon, and nutty tahini. Drizzle over salads, roasted vegetables, and more!

The post Lemon Tahini Dressing appeared first on Budget Bytes.

It’s about time this delicious, magical elixir got its own blog post. I first used this dressing on a cauliflower salad years ago, and have been adding it to salads, side dishes, meal preps, and more ever since. So here is the famous Lemon Tahini Dressing recipe on its own, so you can bookmark it and easily refer back or share it whenever you want. And if you haven’t tried this lemon tahini dressing yet, get on it! You’re missing out!

Lemon tahini dressing in a wooden bowl dripping over the side, a cut lemon in the back

What is Tahini?

Tahini is a paste made out of ground sesame seeds. Think peanut butter, but made with sesame seeds instead of peanuts. It has a very distinct flavor that is slightly nutty and mildly bitter. You can find tahini in the grocery store either near the peanut butter or near middle eastern ingredients.

Tahini stays good in the refrigerator for months, just like peanut butter, so don’t worry about not being able to use the leftovers. Not only will you want to make this dressing over and over, but it’s the key ingredient for making really good homemade hummus. You can check out the rest of our recipes that use tahini in our tahini archives.

Can I Substitute the Tahini?

I don’t suggest substituting the tahini in this recipe because the tahini is what makes this dressing what it is. Not only is the nutty-bitter flavor perfect for balancing the lemon and garlic, but the thick texture emulsifies with the lemon juice and water to create a thick and creamy dressing (without using dairy).

How Long Does This Dressing Last?

For any homemade dressing, I suggest refrigerating it for a maximum of about five days. Fresh ingredients, like garlic, and even dry spices can contain yeast and mold that can eventually begin to ferment the dressing.

How to Use Lemon Tahini Dressing

The original recipe where I used this incredible dressing is my Roasted Cauliflower Salad, but I’ve also used it on other salads, like this Mediterranean Farro Salad. This dressing is also great drizzled over roasted vegetables or used as a dressing for wrap sandwiches.

Do I Have to Use Fresh Lemon?

Nope! While I do have some pretty fresh lemons in the photos, I most often make this recipe with bottled lemon juice for convenience (and price). If you do have fresh lemons that will definitely make the dressing even more flavorful, but I wouldn’t consider it a deal breaker, by any means.

A spoon stirring the thick lemon tahini dressing in a wooden bowl, ingredients on the sides
Side view of a wooden bowl with lemon tahini dressing, some dripping down the side

Lemon Tahini Dressing

This super fast and easy dressing has bold flavors of garlic, lemon, and nutty tahini. Drizzle over salads, roasted vegetables, and more!
Total Cost $1.56 recipe / $0.39 serving
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 2 Tbsp each
Calories 62.31kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1/3 cup tahini $1.13
  • 1/3 cup water $0.00
  • 1/4 cup lemon juice $0.18
  • 2 cloves garlic, minced $0.16
  • 1/2 tsp ground cumin $0.05
  • 1/4 tsp cayenne pepper $0.02
  • 1/4 tsp salt $0.02

Instructions

  • Place all of the ingredients into a blender and blend until smooth, thick, and creamy. Serve immediately or refrigerate until ready to eat.

Nutrition

Serving: 2Tbsp | Calories: 62.31kcal | Carbohydrates: 2.95g | Protein: 1.79g | Fat: 5.39g | Sodium: 74.73mg | Fiber: 0.99g

How to Make Lemon Tahini Dressing – Step by Step Photos

lemon juice being poured into a blender containing the rest of the dressing ingredients

Add ⅓ cup tahini, ⅓ cup water, ¼ cup lemon juice, 2 cloves of garlic (minced), ½ tsp ground cumin, ¼ tsp cayenne pepper, and ¼ tsp salt to a blender.

Blended lemon tahini dressing in the blender

Blend the ingredients until the dressing is thick, smooth, and creamy.

Lemon tahini dressing dripping off a spoon into a wooden bowl. Lemons in the background

Serve immediately or refrigerate for later!

The post Lemon Tahini Dressing appeared first on Budget Bytes.

Vegan Blueberry Muffins (Gluten-free)

This article is from Delicious Everyday.
These vegan blueberry muffins are soft, fluffy, and bursting with fresh blueberry flavor. They’re easy to make in one bowl, in under 30 minutes. Perfect for breakfast or dessert! Blueberry muffins are a c…

This article is from Delicious Everyday.

These vegan blueberry muffins are soft, fluffy, and bursting with fresh blueberry flavor. They’re easy to make in one bowl, in under 30 minutes. Perfect for breakfast or dessert! Blueberry muffins are a classic and beloved treat for a reason. They’re totally delicious! You can enjoy them for breakfast, as a snack, or as a...

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This content is copyrighted protected by DeliciousEveryday.com.

©2017 Delicious Everyday.

All content in this feed (including photographs and text) are copyrighted to Delicious Everyday and may not be republished in part or full without written permission and appropriate credit. Please contact me for republication or syndication rights.

If you suspect copyright infringement please contact me.