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This simple, easy mayonnaise recipe is made with olive oil and can be made in a blender, food processor, whisked by hand or with an immersion blender. Keep it in the fridge for up to 3 weeks! Here’s a very simple recipe for Homemade Mayonnaise t…
Deruny, also called Draniki, are traditional Ukrainian potato pancakes made with finely grated raw potatoes, onion, flour, and eggs.
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I learned to make Deruny (Ukrainian potato pancakes) when I was growing up and they’ve been a favorite of mine ever since. They’re easy, budget-friendly, filling, and taste like home! I know you’re going to love this simple but delicious recipe.
Deruny, also called Draniki, are traditional Ukrainian potato pancakes made with finely grated raw potatoes, onion, flour, and eggs. The pancakes are pan-fried in a generous amount of any mild-tasting or neutral oil, like avocado oil.
The name Deruny means “to grate” and while it’s a labor-intensive process that requires a bit of muscle work, it is that process that results in an authentic dish. You can combine all ingredients in a food processor to speed up the process. The taste will be slightly different, but it still works.
Deruny are traditionally served with a dollop of sour cream as a main dish for dinner or breakfast. In Ukraine, savory dishes, especially potatoes, are a popular breakfast food.
Deruny can also be served as a part of a large spread or as a side dish at large gatherings or celebrations.
You can pair deruny with quick and easy traditional Ukrainian cucumber and tomato salad.
Deruny is a very simple recipe. However, there are some variations among the families mostly due to personal taste preferences and ingredients available on hand.
I use russet potatoes but yellow Yukon gold or red potatoes will also work. Any potato will work except baby potatoes, of course. You can use yellow or white onion.
You can add a clove or two of freshly grated garlic and a bit of chopped fresh dill. If you have gluten intolerance I am pretty sure you can use all-purpose gluten-free flour, just not almond flour or coconut flour.
Leftovers can be refrigerated in an airtight container for up to 5 days. That’s if you have any! No need to reheat as deruny taste amazing cold!
For these simply potato pancakes you’ll need about 2-2.5 lbs. Russet potatoes, one yellow onion, two large eggs, 2-3 tbsp all-purpose, 1 tsp salt, 1/4 tsp ground black pepper, and 3-4 tbsp oil for frying.
First, peel the onion and potatoes, then rinse with cold water.
Grate the potatoes and onion on the star-shaped side of a grater into a large bowl, taking turns and mixing the grated mixture. This will prevent potatoes from browning.
Add eggs, flour, salt, and pepper to the grated potatoes and onions, and mix well.
The batter will be slightly liquid. Alternatively, you can prepare it in a food processor by grinding all ingredients together until no large chunks are left, for about 3-4 minutes.
Preheat a large non-stick skillet on medium-high heat and add 1 tbsp of oil. Add a large spoonful of pancake batter and fry until golden brown.
Flip the deruny and cook on the other side. Repeat with the remaining batter.
Serve the deruny hot with a dollop of sour cream. Makes about 30 deruny.
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Homemade granola is easy, inexpensive, and endlessly customizable. Use your favorite mix of nuts, seeds, and spices to make it your own.
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Making food at home versus buying premade is always a question of time versus money. But if there’s one thing that is definitely way cheaper to make at home without taking a lot of extra time or energy to make, it’s granola! This homemade granola recipe is SO fast and easy, you can customize it a hundred different ways, and it’s pennies on the dollar compared to store-bought granola.
Granola, at its most basic, is simply a combination of oats, nuts, seeds, and fruit coated in a mixture of sugar and oil, then baked until deliciously crispy and toasty in flavor. My basic granola formula is:
To make different varieties of granola, I simply substitute different nuts, seeds, fruit, oils, sugars, and flavorings.
The recipe I have below is a very classic homemade granola recipe that will go with just about anything. I’ll list some other options for add-ins and flavors so you can experiment with making it your own!
The combination of oil and sugar gives granola that classic crunchy and clumpy texture. The oil helps the oats, nuts, and seeds toast without developing an overly dry texture, while the melted sugars help bind the ingredients into clumps and gives an extra crunchy finish. While it may be tempting to reduce the oil or sugar, keep in mind that doing so will drastically change the texture of the finished granola.
Old-fashioned or plain rolled oats are best for granola because they have more texture than quick oats. While it is possible to use quick oats, quick oats tend to be very delicate and thin, which doesn’t provide as much texture to the final granola.
After baking the granola, make sure to allow the granola to cool to room temperature so any residual moisture will evaporate before placing it in an air-tight food storage container. Granola will stay good in an air-tight container at room temperature for about a month. It will stay edible longer, but the granola will slowly absorb moisture from the air and become stale over time.
Here’s the fun part. You can add all sorts of ingredients to your granola. You can plug any nut, seed, or dried fruit into the recipe below. Here are some ideas:
Preheat the oven to 350ºF. Combine the dry ingredients (oats, nuts, and seeds) in a large bowl. I used 4 cups old-fashioned rolled oats, ½ cup chopped pecans, and ½ cup unsweetened coconut. Do not add the dried fruit yet. Stir these ingredients together well.
Add ½ cup cooking oil (or oil of choice), ¼ cup brown sugar, ¼ cup honey, ½ tsp cinnamon, ½ tsp salt, and ½ tsp vanilla extract into a small sauce pot. Stir and cook over medium heat until the brown sugar is melted (3-5 minutes).
Pour the sugar and oil mixture over the dry ingredients in the bowl.
Stir the two mixtures together until everything is very, VERY well coated in the oil and sugar. Make sure no dry spots remain.
Line a large baking sheet with parchment paper, then spread the granola out onto the parchment in an even layer.
Transfer the unbaked granola to the oven and bake for 20 minutes, or until it turns a deep golden brown (photo below is after baking).
Once the granola has baked and turned a deep golden brown color, remove it from the oven. Stir in the dried cranberries while it’s still warm and soft. Spread the granola out into an even layer again to cool.
Allow the granola to cool completely to room temperature. It will harden and crisp up as the sugars cool.
Once the granola is completely cool, break it into clumps and transfer it to an air-tight food container for storage. Enjoy with yogurt, milk, ice cream, smoothie bowls, and more!
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Tomato rice is an easy yet flavorful side dish that uses only a few simple ingredients, and it’s sure to liven up any dinner plate!
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I love a big ol’ bowl of hot rice. Rice is filling, cozy, and CHEAP. 🙌 Plus, it’s super easy to add different flavors to rice, so it never gets boring. This easy and flavorful tomato rice uses really simple ingredients that I often have on hand, and it has the most delicious bright yet savory flavor. Plus you can use it as a base for bowl meals, or you can serve it as a side to liven up your dinner plate.
This tomato rice is similar to what a lot of people call Spanish rice or Mexican rice, although I can’t say that my technique is authentic to either culture. It’s simply rice that has been cooked with onion, garlic, diced tomatoes, tomato paste, a couple of spices (cumin and chili powder), and a flavorful broth. So simple, yet SO good! I couldn’t stop taking forkfuls right out of the pot. 😅
There are a lot of ways you can modify this rice to make it your own. You can swap the vegetable broth for chicken broth for a slightly different flavor, or replace the diced tomatoes with salsa or Rotel. You can also experiment with adding some extra spices, like cayenne or smoked paprika, or even squeeze a little lime juice in with the broth before cooking. Want more vegetables? Try stirring in some frozen peas or diced bell pepper.
I like to garnish the tomato rice with some sliced green onions and lime wedges, but they are not required to make the rice taste great.
Brown rice requires more liquid and a longer simmer time (2-3 times longer) than white rice. So while I’d need to test this with brown rice before offering exact recommendations, it is definitely possible to make this tomato rice with long grain brown rice.
If you plan to use your rice for meal prep or if you want to freeze the leftovers, make sure to divide the rice into single portions before refrigerating to make sure it cools down quickly once in the refrigerator. Once completely cooled, it can be transferred to the freezer for longer storage (make sure it’s in an air-tight container).
The tomato rice can be reheated quickly in the microwave. Add a sprinkle of water or an ice cube before reheating to prevent the rice from drying out.
Start by mincing two cloves of garlic and finely dicing one onion.
Add the onion and garlic to a sauce pot with 2 Tbsp cooking oil. Sauté over medium until the onions are soft and translucent.
Add 1.5 cups long grain white rice, ½ tsp chili powder, and ¼ tsp cumin to the pot.
Cook and stir the rice and spices for a couple of minutes more to slightly toast the rice and spices.
Add one 15oz. can of petite diced tomatoes (with juices), 1 Tbsp tomato paste, 2 cups vegetable broth, and ½ tsp salt to the pot. Stir to combine and dissolve any spices stuck to the bottom of the pot. I like to keep frozen tomato paste on hand in one tablespoon portions, just for recipes like this!
Place a lid on the pot, turn the heat up to high, and allow the broth to come up to a full boil. Once boiling, turn the heat down to low (or lightly above low) to bring the broth down to a gentle simmer.
Let the rice gently simmer for 20 minutes without stirring or lifting the lid. After 20 minutes, remove the pot from the heat (lid still on) and let the rice rest for 5 minutes. This is what it looks like after simmering.
Fluff the rice with a fork to redistribute the diced tomatoes, which float to the top as the rice simmers.
Serve hot! I like to garnish with a little lime and green onion, but it’s not necessary! The rice tastes great on its own, too. :)
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Sheet Pan Portobello Fajitas are an easy and flavorful vegetarian dinner idea that all cooks on one pan for easy cleanup!
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I got that craving for fajitas the other day and just had to have ’em. I decided to switch things up a bit from my usual sheet pan fajitas and use portobello caps in place of the chicken. I also added a little smoky chipotle powder to the spice mix to keep things interesting. These Sheet Pan Portobello Fajitas are a new and welcome twist on the classic. A little squeeze of lime on top and a slice or two of creamy avocado, and you have a really tasty veggie-filled dinner.
Originally posted 6/11/2016, updated 8/8/2022.
Portobello mushrooms aren’t the cheapest item in the produce aisle, so it’s important to use some of our budget byting principles here. First, make sure you compare prices both between available grocery stores and even within the store. If your grocery store sells them both packaged together and loose, be careful to compare the per-pound price because it might be cheaper to buy them loose!
Second, we’re going to combine the portobello mushrooms with other ingredients that are much less expensive, like onions, bell peppers, and tortillas to balance out the total price and keep the price per serving on the low side.
The recipe, as written below, is a little smoky and spicy thanks to the chipotle powder in the fajita spice mix. If you prefer a mild fajita, skip the chipotle powder and make sure to use a chili powder blend that is mild. If you want your fajitas to be smoky but not spicy, replace the chipotle powder with smoked paprika.
The filling for the fajitas works great as a meal prep. Just pack up the roasted mushroom, pepper, and onion mix in a lunch container with a slice of lime and a couple of tortillas. When it’s time for lunch, remove the tortillas and lime, reheat, then fill the tortillas, squeeze your lime, and enjoy!
For the avocado, I suggest slicing a few slices off the whole avocado each day. Only the exposed surface will darken, and it only darkens slightly (it doesn’t turn completely black like mashed avocado). The darkening of the avocado does not mean it is spoiled, it just means that it has been exposed to oxygen (like a brown apple), and is still perfectly safe to eat.
Sweet Corn Salsa or Summer Sweet Corn Salad would be a wonderfully light and fresh contrast to these portobello fajitas. And if you want to dress them up a little bit more you could whip up a quick batch of Guacamole or Pico de Gallo!
Begin by preheating the oven to 400ºF. In a small bowl, stir together 1 Tbsp chili powder, 1/2 tsp chipotle powder, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 tsp cumin, 1 tsp sugar, and 1/2 tsp salt.
I used 8 oz. portobello caps (2-3 depending on their size), two bell peppers (any color), and two yellow onions for my fajitas.
Slice the vegetables into strips about ¼-inch wide. I also cut the portobello strips in half, so the pieces aren’t quite so large. Place the sliced vegetables on a large sheet pan.
Drizzle 3 Tbsp olive oil over the vegetables, then sprinkle the prepared fajita seasoning over top.
Use your hands to toss the vegetables in the oil and spices until everything is evenly coated, then make sure the vegetables are spread out over the baking sheet in an even layer.
Roast the vegetables in the preheated oven for 40 minutes, or until they are slightly wilted and have browned on the edges. Stir the vegetables halfway through the roasting time to make sure everything gets even exposure to the hot air.
After roasting, squeeze lime juice over the vegetables and top with chopped cilantro.
To serve, scoop a small amount of the fajita vegetables into each small tortilla and add a slice of fresh avocado.
Seriously, these Chipotle Portobello Oven Fajitas are probably one of my favorite vegan recipes!
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Use those fresh, juicy summer peaches to make this sweet and spicy Chipotle Peach Salsa! Goes great with chips, chicken, fish, and more!
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Peach season is in full swing! And if there’s one thing I can’t resist, it’s a fragrant and juicy summer peach. And while peach desserts are great, peaches also go fabulously well with savory dishes. For this Chipotle Peach Salsa, the sweetness of the peaches perfectly balances the smoky heat of chipotle pepper, while lime and cilantro keep the salsa light and fresh. You’ve got to try this amazing salsa. Scoop it up with chips, spoon it over your grilled chicken or fish, or pile it onto some rice as part of a bowl meal!
Originally published 7-30-2010, updated 8-6-2022.
This fresh (not cooked) salsa is super simple. You’ve got some of the classic salsa ingredients like onion, garlic, cilantro, lime, and salt, but instead of using tomato as the base flavor, we’re using peaches. To balance the sweetness of the peach I’ve added some chipotle peppers in adobo sauce, which has a spicy and smoky flavor. Then for a little extra zing, I threw in some grated fresh ginger!
Yes, this Chipotle Peach Salsa is spicy. You can control the level of the heat by adjusting how many chipotle peppers are added. Start with one and just stir in more until it gets to where you like it! If you prefer no heat, simply leave the chipotle peppers out and you’ll have a great classic peach salsa.
This salsa is so good you’ll probably find yourself stuffing chip after chip piled high with the salsa into your mouth. But if you want to serve it as part of a meal, try adding the salsa on top of grilled chicken, fish, or shrimp. Fruit also goes quite well with pork, so this salsa would be awesome on some pork chops or a pork tenderloin! It would also make a great add-on to bowl meals, like these Mango Coconut Tofu Bowls or Sweet and Spicy Chicken Bowls.
Fresh salsas last somewhere between 3-5 days in the refrigerator, but the longevity will depend on the freshness and ripeness of the ingredients. If your peaches are very ripe and soft, like the ones I used today, the salsa will break down a little faster. If the peaches are a little more firm, you may get more of a lifespan out of the salsa. But I love using soft peaches because they create a saucy texture in the salsa as you stir everything together!
For this Chipotle Peach Salsa, you’ll need 2 lbs. of fresh ripe peaches (about 8 peaches), ¼ of a red onion, 2 cloves of garlic, 1 fresh lime, about 1 tsp grated fresh ginger, ½ bunch of cilantro, and 2 chipotle peppers in adobo sauce.
This is what the chipotle peppers in adobo sauce look like. You can use one pepper if you just want a little heat, then add more to your liking. I added two peppers (finely chopped).
Chop the peaches (not peeled) into small pieces. Finely dice the red onion. Mince the garlic and grate the ginger. Roughly chop the cilantro and mince the chipotle peppers. Add the peaches, onion, garlic, ginger, cilantro, and chipotle peppers to a bowl. Squeeze about 1 Tbsp lime juice over the top and add ¼ tsp salt.
Stir everything together, then give it a taste. Add more lime and salt as needed. I ended up using 2 Tbsp juice and ½ tsp salt, total. If your peaches are very soft, they will form a saucy texture the more you stir the ingredients together. If your peaches are firm, you’ll have a chunkier salsa, similar to the texture of pico de gallo.
Enjoy that deliciously sweet and smoky peach salsa immediately or refrigerate for later!
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Here is a collection of fresh and healthy beet recipes. Full of gorgeous color, earthy flavor and abundant versatility, beets are a nutrient powerhouse! Our Best Beet Recipes! Whether you are looking for beet appetizer recipes, beet side dishes, beet s…
If you crave lemon, you have to try these homemade lemon brownies. They are bursting with citrus flavor in each bite. Made with real lemon juice and lemon zest and topped with a homemade lemon glaze. A sliceable and make ahead friendly dessert th…
If you crave lemon, you have to try these homemade lemon brownies. They are bursting with citrus flavor in each bite. Made with real lemon juice and lemon zest and topped with a homemade lemon glaze. A sliceable and make ahead friendly dessert that kids and adults will enjoy. I love a good lemon recipe,...
This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Lemon Brownies.
Side dishes got a whole lot tastier with this crunchy vegan coleslaw! This coleslaw recipe is vegan friendly and made with red and white cabbage, carrots, non-dairy yogurt, white wine vinegar and topped with crunchy walnuts and pumpkin seeds. Wit…
Side dishes got a whole lot tastier with this crunchy vegan coleslaw! This coleslaw recipe is vegan friendly and made with red and white cabbage, carrots, non-dairy yogurt, white wine vinegar and topped with crunchy walnuts and pumpkin seeds. With this easy non-dairy coleslaw you can dress up any dinner you have planned. Also, try...
This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Crunchy Vegan Coleslaw (with walnuts and pumpkin seeds!).
This panzanella salad is a quick and delicious way to use up day-old bread, ripe tomatoes, and other summer produce. For the ultimate convenience, you can even prep the ingredients ahead of time.
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My friends, don’t sleep on this simple Panzanella salad! It’s a quick and delicious way to use up day-old bread, ripe tomatoes, and other summer produce. For the ultimate convenience, you can even prep the ingredients ahead of time. What’s not to love?!?!
Panzanella is a hearty Tuscan salad and an OG food waste recipe. It was created by Italian peasants to keep stale bread out of the trash and to use up garden produce before it spoiled. It can be made with almost any combination of fruits and veggies, but traditionally, the stars of the show are juicy summer tomatoes and crusty bread that’s had time to absorb the salad’s tangy dressing.
You’ll need some day-old bread, ripe tomatoes, some fresh greens, and any other summer fruit and veg you want to take advantage of. You can dress it with your favorite bottled dressing, or you can use our easy homemade balsamic vinaigrette. Beth and I added mozzarella pearls because, YES. Then we just drizzled it with a little olive oil and vinegar that we emulsified in a mason jar. (That’s just chef-speak for shaking the ever-living life out of it until the oil and vinegar transform into a creamy dressing.)
While it lives forever in my dreams, in real life, Panzanella doesn’t last longer than a day. You’ll need to make it an hour or so before serving to give the bread time to soak up the dressing.
I’ve had lots of success prepping Panzanella components ahead of time. Chop and toast the bread, cool it, then store it in an air-tight container with a folded paper towel in it to absorb humidity. Slice and salt the tomatoes and store them in an airtight container as well. The salt forces them to release their juices, which you can then incorporate into your dressing. Chop the rest of your ingredients and also store them in your fridge in an airtight container. Then it’s as easy as mixing everything together with greens and dressing. Toasted bread will stay fresh at room temperature for a few days. Chopped produce will also stay fresh for a few days in the fridge.
Slice three cups of day-old (or fresh) bread into 2 x 2-inch cubes and place in the sheet pan. Drizzle with 1 tablespoon of olive oil and toss to combine. Bake until toasted, about 20 minutes.
While the bread toasts, wash all of the produce. Slice the pint of cherry tomatoes in half. Cut the cucumber in 1/2 inch thick quarter rounds. Slice the nectarine into 1/2 inch thick slices. Slice half of a red onion in 1/4 inch thick half moons.
Once the bread has toasted, pull it from the oven, and allow it to cool.
Add the toasted bread to a very large bowl and top with 10 oz. of salad greens. Top the greens with tomatoes, nectarines, cucumbers, and red onions. Finish with mozzarella pearls (not pictured here.)
Add the remaining 3 tablespoons of olive oil, the tablespoon of vinegar, and the teaspoon of salt to a small mason jar or another container with a tight-fitting lid. Close the lid tightly and shake the oil and vinegar until combined. Dress the salad. Toss to coat.
Let the salad sit for at least an hour to allow the bread to soak up the dressing. Serve and enjoy!
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