Nutritious, easy, and oh so satisfying! Healthy Grab & Go Breakfast Muffins
Nutritious, easy, and oh so satisfying!
Nutritious, easy, and oh so satisfying! Category: Vegetarian
Nutritious, easy, and oh so satisfying! Potato Latkes
Latkes are one of my favorite Hanukkah traditions, but truthfully I love them any time of year. Crispy, crunchy, and utterly addictive, this easy Potato Latkes recipe guarantees the best latkes ever. Trust me, you don’t want to miss these! I’m a total sucker for the holidays and especially the foods that you get at this…
The post Potato Latkes appeared first on Weelicious.
Latkes are one of my favorite Hanukkah traditions, but truthfully I love them any time of year. Crispy, crunchy, and utterly addictive, this easy Potato Latkes recipe guarantees the best latkes ever. Trust me, you don’t want to miss these!
Table of Contents
I’m a total sucker for the holidays and especially the foods that you get at this time of year. I always loved celebrating Hanukkah with my friends when I was growing up, spinning the dreidel, lighting the menorah for 8 days, eating chocolates coins (Hanukkah gelt), and especially munching on crispy Potato Latkes with tons of homemade applesauce and sour cream. And now I get to celebrate with my husband and kids. Making these treats is a beautiful way to celebrate the festival of lights.
Why I Love Homemade Latkes
- Irresistible Flavor: Nothing beats the flavor of freshly made latkes – crispy on the outside, tender on the inside. Want to switch it up? Try Sweet Potato Latkes, Zucchini Latkes or Carrot Parsnip Latkes!
- Kid-Friendly Activity: Get the kids involved by telling them to “using their muscles” to squeeze the excess moisture out of the grated potatoes! Mine always loved that.
- Homemade Love: Crafting your latkes adds a personal touch and love that enhances the Hanukkah festivities. Want another hands on Hanukkah recipe? Try this Rugelach recipe!
The Ingredients
- Onion: Grated onion adds a touch of sweetness and brings out that classic latke flavor we all love.
- Yukon gold or russet potatoes: The stars of the show! These starchy potatoes crisp up beautifully while staying tender inside.
- Egg: The glue that holds everything together, making sure your latkes don’t fall apart.
- All-purpose flour: Just a little flour keeps the latkes crispy and helps absorb extra moisture.
- Kosher Salt: A pinch of salt enhances the potato flavor and gives your latkes that perfect seasoning.
- Vegetable oil: Go for a neutral oil that can handle the heat to get that golden, crispy crust.
- Applesauce, for serving: Sweet, tangy, and the perfect pairing to balance the savory goodness of latkes.
- Sour cream, for serving: Cool, creamy, and tangy—it’s a must-have topping for the ultimate latke experience.
How to Make Crispy Potato Latkes
Step 1: Grate the onions and potatoes using a box grater or food processor.
Step 2: Place grated potatoes and onion mixture into a clean kitchen towel and squeeze out excess moisture into a bowl. Discard any clear liquid in the bowl, reserving the thick white starch at the bottom.
Step 3: Place the onion, potatoes, reserved potato starch, egg, flour, salt and pepper in a bowl and throughly combine.
Step 4: Heat enough oil to cover the bottom of a sauté pan over medium heat. Spoon 1-2 heaping tablespoon of potatoes in the oil and flatten into a circle forming small patties.
Step 5: Cook for 2-3 minutes or until golden and flip over. Cook another 2-3 minutes or until cooked through and remove to a paper towel lined plate to drain.
Step 6: You can serve these immediately or keep them warm in a 300°F oven until all latkes are prepared. When ready, serve with sour cream and applesauce.
Recipe Video
Tips for The Best Latkes Ever
- Hot Oil is Key: Ensure the oil is hot enough before frying to achieve that coveted crispy exterior. To test if your oil is ready, sprinkle a little flour in there. If it sizzles, it should be hot enough.
- Consistent Size: Keep latkes a uniform size for even cooking. Consider using a trigger release scooper to portion out your latkes evenly.
- Save the Potato Starch: I’ve already mentioned this, but don’t discard the potato starch after you squeeze the grated potatoes. The starch helps make the crispiest latkes that are totally irresistible!
FAQs
Can you freeze leftover latkes?
Absolutely! To freeze leftover latkes, allow to cool, then place in zip-loc bags, label and place in the freezer. When ready to eat, pop them into an oven preheated to 300°F for 10 minutes or until warmed through. Alternatively, you can defrost in the fridge for 24 hours then heat through in a dry pan.
How do you make super crispy latkes?
After grating the potatoes, be sure to strain all the liquid into a bowl. Let it sit for a few minutes, then carefully pour off the water, leaving the thick potato starch (it looks like cornstarch) at the bottom. Add this potato starch back into your mixture when you’re combining the eggs, flour, and salt. The potato starch helps bind the latkes together while keeping them light and airy. This trick ensures they fry up crispy and crunchy on the outside while staying tender on the inside—just the way a perfect latke should be!
Do you serve latkes with applesauce or sour cream?
There’s always a heated debate about applesauce vs sour cream when it comes to latkes. And the answer is, you really can’t go wrong. Sour cream adds a cool, creamy tanginess that pairs perfectly with the crispy, savory latkes. Applesauce brings a sweet, fruity contrast that balances the richness of the latkes beautifully. Many people love a dollop of both for the ultimate sweet-and-savory combo!
What to Serve with Latkes
These are so delicious I could eat a too many as a main meal, but latkes are supposed to be a side! They’re great for breakfast, lunch or dinner. Here are some recipes to pair with your latkes.
Homemade potato latkes aren’t just a dish—they’re a celebration of tradition, family, and downright deliciousness! From the satisfying sizzle of frying to piling on your favorite toppings, making latkes is all part of the fun. So, grab your ingredients, heat up the oil, and get ready to create crispy, golden magic this Hanukkah. If you make this recipe and love it, consider leaving a comment and rating below!
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Potato Latkes
Latkes are one of my favorite Hanukkah traditions, but truthfully I love them any time of year. Crispy, crunchy, and utterly addictive, this easy latke recipe guarantees the best latkes ever!
Servings 12
Calories 100kcal
Equipment
- box grater or food processor
Ingredients
- 1 onion
- 4 yukon gold or russet potatoes, peeled
- 1 egg
- 2 tablespoons all purpose flour
- kosher salt
- pepper, to taste
- vegetable oil
- apple sauce, for serving
- sour cream, for serving
Instructions
- Grate the onions and potatoes into a large hand towel or strainer over a large bowl (you could also do this through the grating blade in a food processor).
- Press on the potato mixture in the strainer and discard any clear liquid, reserving the thick white starch in the bowl.
- Place the onion, potatoes, reserved potato starch, egg, flour, salt and pepper in a bowl and throughly combine.
- Heat enough oil to cover the bottom of a saute pan over medium heat.
- Place 1-2 heaping tablespoon of potatoes in the oil forming a circle.
- Cook for 2-3 minutes or until golden and flip over.
- Cook another 2-3 minutes or until cooked through and remove to a paper towel lined plate to drain.
- Can be served immediately or kept warm in a 300 degree oven until all latkes are prepared.
- Serve with sour cream and apple sauce.
Notes
How To Freeze: Allow to cool, then place in ziploc bag, label and freeze. When ready, pop them into am oven at 300°F for 10 minutes or until warmed through. Alternatively, defrost in fridge for 24 hours then heat in a dry pan.
Tips:
- Hot Oil is Key: Ensure the oil is hot enough before frying to achieve that coveted crispy exterior. To test if your oil is ready, sprinkle a little flour in there. If it sizzles, it should be hot enough.
- Consistent Size: Keep latkes a uniform size for even cooking. Consider using a trigger release scooper to portion out your latkes evenly.
- Save the Potato Starch: I’ve already mentioned this, but don’t discard the potato starch after you squeeze the grated potatoes. The starch helps make the crispiest latkes that are totally irresistible!
Nutrition
Calories: 100kcal | Carbohydrates: 21g | Protein: 3g | Cholesterol: 25mg | Sodium: 15mg | Fiber: 2g | Sugar: 1g
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Easy Winter Fruit Salad (1 Bowl!)
Winter fruits are survivors, making it through the coldest days of the year. We had to show them some appreciation. Enter this simple, vibrant winter fruit salad!
It almost feels too simple to be a recipe (1 bowl, 5 ingredients, 15 minutes!), but we ar…
Winter fruits are survivors, making it through the coldest days of the year. We had to show them some appreciation. Enter this simple, vibrant winter fruit salad!
It almost feels too simple to be a recipe (1 bowl, 5 ingredients, 15 minutes!), but we are Minimalist Baker after all. Let’s make it!
How to Make This Easy Winter Fruit Salad
This winter fruit salad is indeed EASY!
45 Christmas Breakfast Ideas
All our best Christmas breakfast ideas, all in one place! In case you’re still figuring out your menu for the holiday morning (don’t worry, I’m right there with you…), I thought I’d share some of my favorite festive brunch…
All our best Christmas breakfast ideas, all in one place! In case you’re still figuring out your menu for the holiday morning (don’t worry, I’m right there with you…), I thought I’d share some of my favorite festive brunch recipes today. They include Christmas breakfast ideas of every size and style—sweet ones, savory ones, ones you can make ahead, and ones you can whip up at the last minute. Some are great for a group, while others are meant for smaller celebrations. I hope you find some you love! Christmas Breakfast Ideas for a Crowd Serving a crowd on Christmas […]
Popovers Recipe
I love pulling a pan of popovers out of the oven. In that moment, they’re beautifully puffed, almost lifting out of the pan. They have crisp, golden brown exteriors, and they smell like melted butter. Freshly baked popovers are pure delight. I…
I love pulling a pan of popovers out of the oven. In that moment, they’re beautifully puffed, almost lifting out of the pan. They have crisp, golden brown exteriors, and they smell like melted butter. Freshly baked popovers are pure delight. I’m sharing my favorite popover recipe below. It’s super simple (just 5 ingredients!) and SO delicious. The popovers’ crisp, golden outsides give way to airy, custardy interiors. I’m happy eating them plain, but they’re also wonderful with butter, honey, or jam. What are popovers? Popovers are light, custardy rolls. They’re made with a simple batter of eggs, milk, flour, melted butter, […]
Roasted Red Peppers
The roasted red peppers are easy and quick. It uses products you usually have at home or buy from your local grocery store. You can enjoy the fantastic taste of sweet and velvety peppers covered in oil in just an hour. This is ideal for soups, sauces for pasta dishes, or garlic bread sourdough-like side dishes. The …
The post Roasted Red Peppers appeared first on mytastywall.
The roasted red peppers are easy and quick. It uses products you usually have at home or buy from your local grocery store.
You can enjoy the fantastic taste of sweet and velvety peppers covered in oil in just an hour. This is ideal for soups, sauces for pasta dishes, or garlic bread sourdough-like side dishes.
The recipe comes from the Italian region and has the exact genesis as my Grilled Zucchini. I love roasted, clayed vegetables, garlic, balsamic vinegar, and olive oil. Be sure to try this recipe.
How to choose the best ingredients for Roasted Red Peppers Recipe
Fresh red peppers (bell or banana): the best are whole red bell peppers, but you can also use a type like banana. These peppers have a thinner skin, so you’ll bake them for less time. Yellow and orange peppers will also work, but green bell peppers definitely won’t because they taste bitter.
Fresh Cloves Garlick/ Red Onion: gives the roasted pepper an extra kick of flavor.
Olive oil: the best will be extra virgin olive oil
Balsamic Vinegar is unnecessary, but it adds flavor if we want a good appetizer. I add it when I marinate grilled peppers in olive oil.
Tips and Tricks for Roasted Red Peppers Recipe
- You can grill the peppers instead of baking them, and they are perfect for a barbecue.
- You can add slices of fresh garlic instead of roasted garlic, and then the aroma will be more spicy.
Roasted Red Peppers Recipe Step-by-Step Guide
You will need a sheet pan, parchment paper, oven, or air fryer.
Wash the whole peppers thoroughly under cold running water,
Then, clean them from the seeds. The most effective method is to divide the pepper lengthwise into 4 parts and hollow out the seeds (similarly to how my grandmother peeled apples for apple pie)
Peel and cut the red onion in the same way
In the second step, place the pepper quarters in single layer on a baking sheet lined with parchment paper and place the garlic and onion between them (this will make the roasted peppers have a stronger aroma)
Drizzle with olive oil and place in a preheated oven at 180 degrees C (375 degrees F). Depending on the oven, bake for about 30-45 minutes.
After roasting, the peppers will have blackened skins, sometimes charred skins that will quickly come off the pulp.
The Air Fryer will significantly shorten the baking time of red peppers to about 15-20 minutes at 160 degrees 320 degrees F (however if you want a larger quantity, the oven will be better. Half the portion fits in my already large air fryer. I prefer the oven method because I can roast many peppers, and this dish sells like hotcakes at my place.
Sides To Serve Roasted Pepper
Roasted red peppers are perfect as a starter for garlic sourdough bread, French baguette, or Italian ciabatta-like side dish. They are also ideal as an ingredient in a wide range of dishes, from sauces and soups to salads, sandwiches, and burgers. Their meaty and sweet taste can add a unique twist to your culinary creations.
It would be perfect if you added one or two pieces to my recipe for the best hummus, thus creating roasted red pepper hummus. This is an option if you want to prepare roasted red peppers as a side dish. Add feta cheese to the marinade to create an Italian antipasti.
How to Store Roasted Red Pepper
The best way to store baked peppers is in an airtight container in the fridge for 3-4 days. If you pour olive oil over them, they can last up to a few weeks. It is essential that the olive oil completely covers the peppers. If you plan to eat them, it is worth taking them out 30 minutes earlier so that the oil can reach room temperature.
Discover delicious recipes that highlight peppers as the star ingredient!
Stuffed Peppers with Minced Meat
Roastet Red Peppers
Roasted red peppers is a quick and incredibly tasty recipe that can be made in less than an hour. It's a great addition to soups, sauces, or party appetizers.
Servings 4 people
Calories 93kcal
Ingredients
- 6 pieces red peppers
- 1 piece red onion
- 4 cloves garlic
- 3 tbsp olive oil
Instructions
- Wash the whole peppers thoroughly under cold running water.
- Then, clean them from the seeds. The most effective method is to divide the pepper lengthwise into 4 parts and hollow out the seeds (similarly to how my grandmother peeled apples for apple pie)
- Peel and cut the red onion in the same way
- In the second step, place the pepper quarters in single layer on a baking sheet lined with parchment paper and place the garlic and onion between them (this will make the roasted peppers have a stronger aroma)
- Drizzle with olive oil and place in a preheated oven at 180 degrees C (375 degrees F). Depending on the oven, bake for about 30-45 minutes.
- After roasting, the peppers will have blackened skins, sometimes charred skins that will quickly come off the pulp.
- The Air Fryer will significantly shorten the baking time of red peppers to about 15-20 minutes at 160 degrees 320 degrees F (however if you want a larger quantity, the oven will be better. Half the portion fits in my already large air fryer. I prefer the oven method because I can roast many peppers, and this dish sells like hotcakes at my place.
Nutrition
Serving: 4215 | Calories: 93kcal | Carbohydrates: 0.1g | Protein: 0.01g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 0.3mg | Potassium: 3mg | Fiber: 0.03g | Sugar: 0.1g | Vitamin A: 47IU | Vitamin C: 2mg | Calcium: 0.2mg
FAQ
Can I freeze roasted peppers?
You can freeze roasted peppers this way for longer storage. Use a freezer bag for this purpose. You can store such peppers for up to two months.
The post Roasted Red Peppers appeared first on mytastywall.
Olive Bread
This no knead olive bread recipe tastes like it’s from a bakery but it’s so easy to make at home!…
This no knead olive bread recipe tastes like it’s from a bakery but it’s so easy to make at home! It has a deliciously crispy crust, soft and chewy interior, and developed, savory flavor. Everyone will be singing its praises (every time we make it, our family can’t stop eating it).
As two professional recipe developers and cookbook authors, Alex and I always urge home cooks to learn one skill: homemade bread! There’s really nothing like pulling a golden brown loaf from the oven (the aroma in your kitchen alone is worth it!).
Here’s a bread recipe that we are head over heels for: this no knead olive bread recipe! It’s inspired by our trip to France this summer, but you can easily whip it up at home using this recipe. Every time we make this for family, everyone keeps exclaiming how good it is! Here’s everything you need to know about making olive bread at home.
Featured reader comments
“I just finished baking this bread and it was very good! I used the green olives and you could taste the olives but they were not overpowerful. It was delicious and I will bake it again!” -Mary
“I was very excited to see an easy recipe that’s manageable for even someone without a lot of bread making experience. The bread turned out amazing, everyone loved it and it was eaten without any crumbs left!” -Milena
How to make olive bread: an overview
Here’s the basic outline of the tasks for this olive bread recipe. The process takes 5 minutes the night before, and then about 2 hours the day of. While you do need to think ahead for the rest, this bread recipe is so much easier than our sourdough bread and or artisan bread recipe. In fact, it’s the quickest and easiest bread method we have. Here’s an outline of what you’ll have to do:
| Mix, Rest overnight | 5 minutes active, 12 to 18 hours hands off |
| Shape & proof | 5 minutes active, 1 hour hands off |
| Bake | 45 minutes, hands off |
| Cool | 45 minutes, hands off |
Required tools for olive bread
Making no knead bread requires a few tools. It’s easiest to make with a Dutch oven, but you can also use a pizza stone. There are several optional tools as well that make things easier, but are not required. Here’s what you need!
- Large Dutch oven: Baking bread in a covered Dutch oven holds in the steam that the bread releases as it cooks. This makes an extra crispy crust and perfect rise. If you don’t have a Dutch oven, you can use a pizza stone.
- Parchment paper: You’ll use parchment paper inside the Dutch oven to prevent sticking while baking.
- Lame or knife: A lame or sharp knife is used for scoring the bread.
- Kitchen scale: The best way to make bread is weighing the dry ingredients, which makes the most accurate measurements (we use this kitchen scale).
Dutch oven vs pizza stone
A Dutch oven is a heavy cooking pot with a lid used for braising meat and making soups and stews. You can use it on the stovetop or in the oven. All Dutch ovens are made of cast iron; some have an enamel coating that makes them easier to clean.
The Dutch oven that we use for bread is Lodge 6 Quart Cast Iron Dutch oven. Since it holds in the steam, it makes for the best crispy crust while baking. You can also use a Dutch oven for making soups, stews and more: go to our top Dutch oven recipes.
As an alternative, you can a pizza stone to bake this no knead bread! You’ll also have to create extra steam in your oven using a baking sheet and pouring boiling water onto it when you add the bread. This creates steam, which makes that crispy crust. Here’s the pizza stone we recommend. (Of course, you can also use it for our popular pizza dough recipe and all our pizza recipes!)
The flours for olive bread
For this olive bread recipe, we use a mixture of all-purpose flour (for texture) and bread flour (for strength). We find that this mix makes a moderately open crumb (those beautiful holes in the interior), a chewy crust, and tangy flavor.
Personally, we use King Arthur brand organic flour. In testing many different flours, we find it has the best and most consistent results for homemade bread recipes.
A note on olives
You can use any olives you like in this recipe: including green, black or purple olives. We like Castelvetrano olives: they’re a green olive variety grown in Sicily with a mild and fruity flavor that doesn’t overpower the bread. But you can use any type you like: Kalamata olives, black or green olives, etc.
Why the overnight rest?
This olive bread recipe requires thinking ahead 1 day: you’ll need to rest the bread dough overnight. If you’re like us, you might have trouble with thinking ahead and wonder if you can skip this step. Unfortunately, it’s essential to this recipe! Here’s why:
- No knead bread requires only 1 proof. Proofing is letting the bread stand at room temperature while the leavener (in this case, yeast) does its magic to help the bread rise. Usually a proof is about 45 minutes to 1 hour. Both our sourdough bread and artisan bread require folding and “proofing” the bread multiple times. So doing only 1 proof for homemade bread is almost unheard of!
- The tradeoff is resting overnight. Proofing requires a lot of time and effort to fold and proof multiple times. So to shortcut it, you can rest the bread at room temperature overnight. To us, that’s a very worthy tradeoff! You save hours of bread making time the day of baking.
How to shape the boule
The main part of making olive bread that requires technique is shaping the dough. You’ll shape it into a ball, called a boule. It’s easiest to learn how to shape the dough by watching. Here’s a video instruction for shaping the boule.
How to score the bread
The lines on top of a beautiful loaf of bread are called score lines. Scoring is slashing the top of the dough with a sharp knife to allow it to expand when baking. Here are a few tips for scoring no knead bread:
- Use your sharpest knife or a lame. You’ll want the knife to be ultra sharp. We purchased a lame for this (pronounced “lahm”) since we make lots of bread recipes—but it’s totally optional.
- Make shallow cuts into the top of the dough. You want to cut just the surface — if it’s too deep it collapses, if it’s too shallow it bursts.
Storing leftovers (important)
Storing homemade bread is different from store-bought, since it has no preservatives. There’s also an important thing to keep in mind:
- Do not store in plastic! Placing homemade bread in plastic makes it soggy and ruins the crispy crust. Make sure to store it wrapped in cloth: a towel or a bread bag!
- Store at room temperature 2 days: Once you’ve baked your olive bread, it is best eaten within 48 hours. We store ours wrapped in cloth at room temperature. Use a clean dish towel or a bread bag.
- Or, freeze up to 3 months: You can also freeze olive bread. It’s easy to cut your bread in half and freeze half of it! Let it cool to room temperature, then cut it into slices and place it into a sealed bag or container.
Serving suggestions
Once your olive bread is out of the oven, it tastes incredible slathered with butter. It’s the perfect stunning appetizer recipe with a cheese board or antipasto platter, served with a compound butter or garlic herb butter. You could also make it into a gourmet grilled cheese sandwich, or serve it with soup like kale white bean soup, bean soup, or tomato soup.
Dietary notes
This olive bread recipe is vegetarian, vegan, and plant-based.
Olive Bread (No Knead)
Print RecipeThis no knead olive bread recipe tastes like it’s from a professional bakery but it’s so easy to make at home! It has a deliciously crispy crust, soft and chewy interior, and developed, savory flavor. Everyone will be singing its praises (every time we make it, our family can’t stop eating it).
- Prep Time: 1 hour 30 minutes (plus overnight)
- Cook Time: 45 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 to 14 slices
- Category: Bread
- Method: Baked
- Cuisine: French
- Diet: Vegan
Ingredients
- 2 ½ cups bread flour (350 grams)
- 1 cup all purpose flour (140 grams)
- 1 teaspoon instant or active dry yeast
- ½ tablespoon kosher salt (9 grams)
- 1 ½ cups lukewarm water (354 grams)
- 1 cup pitted green olives, (dry weight 5.6oz) sliced, and dried (we used Castelvetrano olives)
Instructions
- Mix the dough (night before): Roughly slice and pat dry the olives. In a large bowl, stir together the bread flour, all-purpose flour, yeast and salt. Add the warm water and olives. Stir with a wooden spoon or dough whisk until all flour is incorporated and olives are evenly distributed. Cover tightly and rest 12-18 hours (overnight) at room temperature.
- Shape the dough: When ready to bake, remove the dough from the bowl onto a clean, lightly-floured countertop. With wet hands, place your hands behind the dough and gently pull the dough towards you to increase the tension on the surface of the dough. Rotate and repeat until you have a boule shape, being careful not to tear the dough where olives are near the surface.
- Rest 1 hour: Place the boule on a piece of parchment paper about twice the width of the boule. Cover the dough with an inverted large bowl and rest for 60 minutes.
- Preheat the oven: Preheat the Dutch oven (with lid) at 450°F for 30 minutes.
- Score the bread: Use a sharp knife or lame to cut a shallow slit at a slight angle across the top of the dough.
- Bake in a Dutch oven for 17 minutes at 450°F: Working quickly and carefully with oven gloves or mitts, transfer the dough on the parchment paper to the preheated Dutch oven, then place the top on. Bake for 17 minutes.
- Reduce to 400°F and bake for 27 to 30 minutes on oven rack: Reduce the oven temperature to 400°F. Remove the Dutch oven, carefully take out the bread, and set the bread directly onto the oven rack (without the parchment). Bake for an additional 27 to 30 minutes, until hollow when tapped or internal temperature is at 205 to 209 Fahrenheit.
- Cool and enjoy: Remove the bread from the oven and allow it to cool on a cooling rack for at least 45 minutes. After cooling, the bread is ready to eat.
- Storage info: Store the olive bread wrapped in cloth or in a bread bag on the counter for up to 2 days (do not store in plastic or it becomes soggy!). Alternatively, you can freeze (sliced) wrapped in foil in a plastic bag for several months. This loaf is perfect for serving with cheese, as a base for bruschetta, or simply enjoyed on its own. Enjoy!
Chocolate Tahini Caramels (No Candy Thermometer!)
If you love chocolate covered caramels, but not the complicated methods usually required to make them, then this recipe is for you! These EASY vegan sea salt caramels come together with just 6 ingredients and there’s NO candy thermometer in sight.
The …
If you love chocolate covered caramels, but not the complicated methods usually required to make them, then this recipe is for you! These EASY vegan sea salt caramels come together with just 6 ingredients and there’s NO candy thermometer in sight.
The secret? Tahini! It adds a decadent flavor to these bite-sized delights for the ultimate salty-sweet treat. Perfect for keeping in the freezer or gifting over the holidays…though we’re not sure how many of these tasty treats will make it to the gift box 😉.
Chocolate Tahini Caramels (No Candy Thermometer!) from Minimalist Baker →
Oatmeal White Chocolate Cranberry Cookies
Hi there, I’m Gale, and I’m excited to share with you my all-time favorite cookie recipe: Oatmeal White Chocolate Cranberry…
Hi there, I’m Gale, and I’m excited to share with you my all-time favorite cookie recipe: Oatmeal White Chocolate Cranberry… Vegetarian Pozole
This vegetarian pozole recipe is a non-traditional take on the classic made with beans, hominy and veggies all simmered together in a richly-seasoned broth. Last winter, my friend Erin invited us over on a chilly evening for steaming bowls of vegetarian pozole — and I haven’t stopped craving it since. ♡ By contrast to traditional […]
This vegetarian pozole recipe is a non-traditional take on the classic made with beans, hominy and veggies all simmered together in a richly-seasoned broth.
Last winter, my friend Erin invited us over on a chilly evening for steaming bowls of vegetarian pozole — and I haven’t stopped craving it since. ♡
By contrast to traditional Mexican pork pozole, which is made with whole dried chiles and pork and slow-simmered for hours, this vegetarian (also vegan) version comes together in just 30 minutes thanks to a handful of non-traditional shortcuts. First, we’ll pop open a few cans of beans (I like a mix of pinto and white beans) to serve as our main protein source. Second, instead of reconstituting and blending whole dried chiles to season the broth, we’ll save time by using a rich blend of dried spices. And for the final flavor boost, we’ll add in a cup of salsa verde, which adds tangy, smoky depth to the broth. Each spoonful is bursting with savory, smoky, earthy, spicy, rich flavors — guaranteed to warm you up through and through.
I will note that the recipe as written here is definitely on the spicier side, so if you’re sensitive to heat, please see the notes below about how to tone it down. (Or if you love a spicy soup, you can always amp things up!) And definitely do not skip the traditional pozole toppings — crisp cabbage, creamy avocado, crunchy radishes, and zesty cilantro perfectly balance the hearty flavors and textures of this soup.
Ready for a cozy bowl of vegetarian pozole? Let’s do it.
