My Family’s Filipino Favorites Revolve Around Meat. Then I Started Cooking Vegetarian.

I grew up in a Filipino household where meat was always on the table. Some days, we’d have inihaw na liempo, or grilled marinated pork belly; other days, it was corned beef silog—sautéed canned corned beef with garlic fried rice and egg. Every family g…

I grew up in a Filipino household where meat was always on the table. Some days, we'd have inihaw na liempo, or grilled marinated pork belly; other days, it was corned beef silog—sautéed canned corned beef with garlic fried rice and egg. Every family gathering had barbecue pork and offal in skewers; lumpia, or spring rolls filled with ground pork; pancit, thin rice noodles tossed with pork and mixed vegetables; even the occasional lechon—a whole-roasted pig. Whether it was traditional Filipino food or not, meat was always there.

When I first moved out of my parents' house, I cooked the same type of meals: perfectly fluffy white rice paired with any meat dish, and a simply prepared side of vegetables. I lived in a small studio apartment with one working burner and no oven, which meant I had to rely on my rice cooker and a convection toaster oven. But I didn't mind it at all. I loved cooking alone, and it wasn’t too difficult to put together nourishing, no-need-to-overthink meals that reminded me of home.

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17 of Rick Martinez’s All-Time Best Recipes (Shrimp Tacos, Chicken Sandwiches & Cookies Galore)

Food52’s Resident Sugar Man Rick Martinez builds a fire time and time again with his twice-monthly recipe and video column, Sweet Heat. While Rick always celebrates the vivid colors and big-time flavor found in Mexican cuisine, today, we’re celebrating…

Food52's Resident Sugar Man Rick Martinez builds a fire time and time again with his twice-monthly recipe and video column, Sweet Heat. While Rick always celebrates the vivid colors and big-time flavor found in Mexican cuisine, today, we're celebrating him because it's his birthday. But instead of birthday cake, we've already got ice cream churning away for Rick's Chocolate-Dipped Concha Ice Cream Sandwiches. His homemade rich vanilla bean ice cream is balanced by a spicy berry sauce and warm chile fudge sauce, which slowly melts the ice cream. "It's like eating a really, really delicious messy burger," says Rick. We can't think of a better birthday treat than that.

And for a speedy weeknight dinner to top it all off? Try your hand at his Shrimp Tacos Dorados, al Pastor-Style, which comes together in just 30 minutes. Or, there's this quick Huevos Rancheros With Chorizo & Porky Refried Beans. Both are packed with gentle heat that will light up any night of the week. Ahead, we're sharing 17 recipes that Rick developed exclusively for Food52. For more delicious content, check out his YouTube playlist, where he demos how to make each of these recipes (and gives us a peek into his beautiful Mazatlán home!).

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A First Look at the New Anthony Bourdain Documentary

I’ll never forget when Anthony Bourdain died three years ago this month. I woke up to the news and by the time I’d gotten to the Food52 offices, the whole world seemed to know. I was tasked with writing his official obituary for the site and to this da…

I’ll never forget when Anthony Bourdain died three years ago this month. I woke up to the news and by the time I’d gotten to the Food52 offices, the whole world seemed to know. I was tasked with writing his official obituary for the site and to this day it’s the hardest article I’ve ever had to write.

The effects of his death are still being parsed and understanding his legacy is a continuous project. There have been posthumous books and articles, all in an attempt to pay homage to the person so many revered. The newest addition to the Bourdain canon is a documentary slated to be released in theaters this summer on July 16. The film, called Roadrunner: A Film About Anthony Bourdain, is directed by Academy Award winner Morgan Neville (of 20 Feet From Stardom and Won’t You Be My Neighbor? fame) and takes a look back at his indelible impact on the worlds of food, media, and travel. Just last week, the first trailer was released.

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11 Outdoor Rugs to Instantly Transform Your Space

Outdoor rugs might sound like nice-to-have decor when compared to a table set-up for all your meals or mosquito repellent for all their meals. But we’d argue that they’re an essential part of any outdoor space.

They can make your space feel infinitely…

Outdoor rugs might sound like nice-to-have decor when compared to a table set-up for all your meals or mosquito repellent for all their meals. But we’d argue that they’re an essential part of any outdoor space.

They can make your space feel infinitely cozier and more like an extension of your home—which is what we’d want our decks and patios to feel like anyway. If your outdoor space has seen better days, a good rug can hide a worn-out stain, paint chips, or mysterious food remnants. It’s also much more comfy for bare feet—my wooden deck is beautiful, but comfortable it is not.

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Ground Turkey Skillet with Zucchini, Corn, Black Beans and Tomato

This quick, one-pot Ground Turkey Skillet with zucchini, corn, tomatoes, and black beans is great for weeknight dinner or meal prep! Ground Turkey Skillet I just love an easy weeknight recipe you can whip up all in one skillet. This dish has all the flavors of summer with fresh zucchini, corn, and tomato. It’s a […]

The post Ground Turkey Skillet with Zucchini, Corn, Black Beans and Tomato appeared first on Skinnytaste.

This quick, one-pot Ground Turkey Skillet with zucchini, corn, tomatoes, and black beans is great for weeknight dinner or meal prep!

Ground Turkey with Zucchini, Corn, Black Beans and Tomatoes in a skillet.
Ground Turkey Skillet

I just love an easy weeknight recipe you can whip up all in one skillet. This dish has all the flavors of summer with fresh zucchini, corn, and tomato. It’s a full meal in one – although if you wish, you can serve it with a grain. This ground turkey skillet is inspired by my Santa Fe Stuffed Zucchini but simplifiedand cooked in under 20 minutes. More of my favorite skillet recipes to try are this Beef Picadillo Recipe and this Cheesy Rotisserie Chicken Enchilada Skillet.

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The post Ground Turkey Skillet with Zucchini, Corn, Black Beans and Tomato appeared first on Skinnytaste.

YouTube’s Favorite Abuela Shines a Light on Mallorcan Cuisine

In Mallorca, 83-year-old Maria Gibert is a local celebrity. Her YouTube channel, Recetas Mallorquinas, a lo-fi cooking show where Gibert shares traditional Mallorcan recipes from her sunny kitchen in Palma, has nearly 40,000 subscribers. She’s appeared…

In Mallorca, 83-year-old Maria Gibert is a local celebrity. Her YouTube channel, Recetas Mallorquinas, a lo-fi cooking show where Gibert shares traditional Mallorcan recipes from her sunny kitchen in Palma, has nearly 40,000 subscribers. She’s appeared on Spanish national television, and regularly graces the pages of the local daily, Diario de Mallorca, both as a recipe contributor and the focus of feature articles. Though Gibert's grandchildren manage her social media, she’s aware of her influencer status. “People stop me in the streets and ask to take a photo with me,” says Gibert. The self-proclaimed #AbuelaYouTuber is the island’s home-cooking grandma—and the unofficial guardian of its cuisine, which is arguably underrated.

Spain is known for its regional gems, but the Balearic Islands have yet to fully claim a place on the culinary map. As my Mallorcan mother-in-law, Teresa, tells me, “People who travel to Mallorca think we eat dishes from other Spanish provinces—like Valencian paella or Asturian fabada. Even Spanish people think we eat just tree fruits and tomatoes,” she says with a laugh. “They have no idea that we have our own gastronomy.”

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Easy Vegan Meatballs

This vegan meatballs recipe is easy to put together, full of protein, and packed with flavor! A perfect go-to plant…

A Couple Cooks – Recipes worth repeating.

This vegan meatballs recipe is easy to put together, full of protein, and packed with flavor! A perfect go-to plant based dinner.

Vegan Meatballs

Here’s a go-to when you need a plant based dinner that’s protein-packed: this Vegan Meatballs recipe! Now, there are two problems with most vegan meatballs recipes. Vegan meatballs take a long time to make, and many recipes don’t have much protein (so you’re hungry an hour later). This vegan meatballs recipe solves both problems. This recipe takes under 30 minutes to make, and it’s packed with protein! Even better: the flavor is outstanding.

The secret to the best vegan meatballs

Ok, you might need to use a new-to-you ingredient for this one. But we promise: this will revolutionize your vegan meatballs game! The key? Tempeh. Here are the particulars on this powerhouse ingredient:

  • Tempeh is a compressed cake of whole soybeans. It can include seeds like millet or grains like rice, wheat, or barley (most brands are gluten-free). It has a nuttier flavor and firmer texture than tofu. Read more about Tempeh vs Tofu here!
  • Tempeh is protein packed. One serving has a whopping 20 grams protein! That’s double the protein in one serving tofu.
  • Wait, are soy products healthy? Soy products in moderation are part of a healthy diet! Per to the Harvard School of Nutrition, soy is a nutrient-dense source of protein that can safely be consumed several times a week.
Vegan meatballs

Consider a double recipe!

Before you start, think about whether you’d like to make a single or double recipe for these vegan meatballs. Here’s what to know:

  • This recipe makes 14 meatballs, about 2 to 3 servings. They’re easy to cook in one skillet and feed a family like ours (2 adults and 1 preschooler).
  • Consider doubling the recipe, because they save well! They hold up very well refrigerated or frozen (without sauce). Instant lunch or dinner!
  • You’ll need a very large skillet for a double recipe. Use the biggest you have to cook them!
  • Use the 2x button in the recipe below. You likely won’t need the full quantity of olive oil: you can likely cook the meatballs in less than 6 tablespoons (start with ¼ cup).

Important: steam the tempeh first

The cardinal rule when using tempeh in recipes: it tastes bitter raw. While it’s completely safe to eat raw, you’ll want to cook it to remove that flavor.

  • Steam the tempeh for just 10 minutes. It gets just the right moistness to the tempeh and removes the bitter flavor.
  • Steaming doesn’t make the recipe take any longer, because you can prep everything while the tempeh steams.
  • You’ll need a steamer basket for this recipe. Don’t have one? Here are a few ways to steam without a steamer.
Vegan meatballs recipe

Tips for cooking vegan meatballs

Once you’ve got your tempeh steamed, you’ll simply mix the dough together with breadcrumbs and spices. When you cook them, here’s the main thing to note: use chopsticks to turn them! It’s hard to use a spatula to flip the balls so they get golden on each side. Chopsticks make it much easier! Of course, you can use whatever method you like. Just try to get each side lightly browned!

Italian breadcrumbs, and how to make them gluten free

Italian breadcrumbs are an important component to these vegan meatballs. It gives them just the right texture so they don’t fall apart. If you eat gluten-free, we’ve got some ideas. Here’s what to know:

  • Italian breadcrumbs are breadcrumbs mixed with herbs and salt.
  • Can’t find Italian style? Mix ½ cup plain breadcrumbs with ⅛ teaspoon kosher salt and ½ tablespoon Italian seasoning (or 1 teaspoon dried oregano and ¼ teaspoon each dried basil and thyme).
  • Try gluten-free panko or homemade. For gluten-free, it’s easy to find gluten-free breadcrumbs these days online or at your grocery. Or use gluten-free bread or crackers to make homemade breadcrumbs, then add the seasonings above.
Vegan meatballs

Make ahead and storage info

This vegan meatballs recipe is genius not only because it tastes great and has lots of protein. These also hold up very well! Here’s what to note about texture:

  • Store leftovers refrigerated for up to 5 days. Don’t store them with sauce, or they will get mushy.
  • Freeze leftovers after you allow them to cool. They’ll hold up in a freezer-safe container for up to 3 months. 

Ways to serve vegan meatballs

Once you’ve made your beautiful vegan meatballs…how to serve ’em? We’ve got ideas.

More vegan dinner recipes

There are lots of more vegan dinner recipes like this one! Here are a few more favorites to try:

This vegan meatballs recipe is…

Vegetarian, vegan, plant-based, dairy-free. For gluten-free, use gluten-free breadcrumbs or see the section above.

Print
Vegan Meatballs

Easy Vegan Meatballs


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 14 meatballs (2 large or 3 modest)
  • Diet: Vegan

Description

This vegan meatballs recipe is easy to put together, full of protein, and packed with flavor! A perfect go-to plant based dinner.


Ingredients

  • 8 ounces tempeh*, finely chopped
  • ¼ cup minced white onion
  • 2 cloves garlic, minced
  • ½ cup Italian breadcrumbs
  • ½ teaspoon fennel seeds
  • 2 teaspoons dried oregano
  • 1 ½ tablespoons soy sauce or tamari
  • ¼ cup olive oil, divided*
  • ½ teaspoon kosher salt
  • Fresh ground black pepper
  • 2 to 3 cups favorite marinara sauce

Instructions

  1. Steam the tempeh: Place 1 ½ cups water into a saucepan with a steamer basket: the water surface should be right under the basket. Bring the water to a boil. Chop the tempeh into small pieces. Once boiling, add it to the steamer basket and steam it for 10 minutes while you prep the remaining ingredients.
  2. Mix the meatballs: Mince the white onion. Mince the garlic. Add them to a medium bowl with the breadcrumbs, fennel seeds and dried oregano. Once the tempeh is cooked, remove it from the steamer and add it to the bowl with the breadcrumbs. Stir in the soy sauce or tamari and 1 tablespoon of the olive oil and mix. Once the tempeh cools slightly, use your fingers to mash it together into a uniform dough.
  3. Form the meatballs: Use your fingers to form the dough into golf-ball sized balls, about 13 to 14 total, placing them on a plate. 
  4. Cook the meatballs: Heat the remaining 3 tablespoons olive oil in a non-stick large skillet over medium high heat. Add the meatballs and cook, turning them occasionally with chopsticks, until lightly browned on all sides, about 5 to 6 minutes. Reduce the heat to medium if it starts to smoke.
  5. Serve: Once cooked, you can remove the meatballs from a pan and refrigerate up to 5 days until serving if you’d like. Or serve immediately: turn off the heat and add the marinara sauce to the pan (beware of spitting). Simmer for about 1 minute until warm, then top with chopped basil or parsley and serve. Store leftovers refrigerated without sauce for 5 days, or allow to cool then freeze in a freezer-safe container for up to 3 months.

Notes

*The meatballs save well, so we recommend making a double recipe and refrigerating or freezing leftovers! Click the 2x button for quick doubled quantities.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Vegan

Keywords: Vegan meatballs, vegan meatballs recipe

A Couple Cooks - Recipes worth repeating.

12 Upgrades You Can Make (& Get Away With) In Your Rental

Rent Like You Mean It is a series all about giving our rental spaces a new lease. We’ve rounded up a whole host of refreshing spruce-ups (and cover-ups), impactful DIYs (plus how to get them back to square one when you leave), and peeks at real-life re…

Rent Like You Mean It is a series all about giving our rental spaces a new lease. We’ve rounded up a whole host of refreshing spruce-ups (and cover-ups), impactful DIYs (plus how to get them back to square one when you leave), and peeks at real-life rental transformations. Because a lease should never stop you from having a space that feels like yours—even if it’s only for a year.


I am passionate about making rentals feel just as decorated and designed as any owned home. I am constantly redecorating my apartment, asking my landlord if I can make updates, and generally (I think) improving the value of the place. By documenting much of this on social media, my hope is to instill some confidence in others that they, too, can make changes and updates to their spaces—without having to worry about getting their security deposits withheld.

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Lemon Sugar Cookies

I love all kinds of cookies, but traditional sugar cookies with frosting have never been my favorite. I am just not a frosting gal. (If you put a frosted sugar cookie in front of me, I would eat it, but they just aren’t my absolute favorite.) I d…

I love all kinds of cookies, but traditional sugar cookies with frosting have never been my favorite. I am just not a frosting gal. (If you put a frosted sugar cookie in front of me, I would eat it, but they just aren’t my absolute favorite.) I do adore these Lemon Sugar Cookies. They are…

The post Lemon Sugar Cookies appeared first on Two Peas & Their Pod.

Watermelon Gazpacho

This watermelon gazpacho recipe is the perfect balance of savory and sweet, it’s full of feel-good fresh ingredients, and always tastes so light and refreshing. Summertime = gazpacho time. ♡ And after sharing my favorite recipe for authentic (tomato) gazpacho with you years ago when we first moved to Spain, I thought that this summer we […]

This watermelon gazpacho recipe is the perfect balance of savory and sweet, it’s full of feel-good fresh ingredients, and always tastes so light and refreshing.

Watermelon Gazpacho

Summertime = gazpacho time. 

And after sharing my favorite recipe for authentic (tomato) gazpacho with you years ago when we first moved to Spain, I thought that this summer we could turn to its irresistibly sweet and savory cousin — watermelon gazpacho.

This refreshing chilled soup is the perfect way to use up a leftover hunk of watermelon that you might have hanging out in the fridge after last weekend’s picnic. When blended together with lots and lots of summer veggies, a handful of fresh mint, a slice of bread and some simple seasonings, this gazpacho tastes like summertime sunshine in a bowl. And it is delicious!

Bonus?  This watermelon gazpacho recipe only takes about 15 minutes to prep and can be made up to two days in advance.  Plus it’s made with fresh and healthy ingredients that are also naturally vegan and gluten-free (if you use gf bread), which makes gazpacho an especially great option if you happen to be cooking for a crowd this summer.  We often turn to gazpacho when we’re entertaining this time of year since it’s so easy to prep ahead of time — usually just serving it up with a light salad and a loaf of crusty bread — and it hits the spot every time!

So grab some fresh watermelon and summer veggies, and let’s blend up a quick batch together!

(more…)