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Avocado and Mango Salad
Lunch American

Avocado and Mango Salad

4.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine vinegar, oil, sugar, mustard, and pepper in a bowl. Refrigerate dressing until ready to serve.
  2. 2 Place avocados, mangoes, and lemon juice in a bowl. Mix gently until just combined.
  3. 3 Place lettuce in a large bowl or platter. Add avocado-mango mixture, walnuts, bacon, and the dressing. Toss and serve.

By inspirepassion

Mushroom, Shrimp, and Winter Melon Soup
Lunch American

Mushroom, Shrimp, and Winter Melon Soup

Prep
10 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Combine mushrooms and water in a bowl. Let sit until mushrooms are soft, at least 15 minutes. Drain mushrooms and reserve 2 cups soaking water.
  2. 2 Soak shrimp in salt water. Peel, then soak again in salt water. Drain and blot dry.
  3. 3 Heat sunflower oil in a skillet over medium heat. Add shrimp and cook for 2 to 3 minutes per side. Remove from the heat.
  4. 4 Put winter melon, mushrooms, and bamboo shoots in a pan with the reserved soaking water, sake, chicken bouillon, and ginger. Cook over medium heat, skimming any foam that rises to the top, until winter melon is transparent, about 10 minutes.
  5. 5 Divide shrimp between 2 bowls. Ladle soup over top. Add lemon and cilantro and season with salt and pepper.

By nukuien

Fried Tofu Lentil Bites
Lunch American

Fried Tofu Lentil Bites

4.0

Prep
20 min
Cook
4 min
Total
144 min

Instructions

  1. 1 Place lentils into a large container and cover with several inches of cool water; soak for 2 hours.
  2. 2 Place lentils, tofu, spinach, sugar, 1/2 teaspoon salt, and pepper in a bowl; mix by hand. Incorporate flour until just combined.
  3. 3 Heat vegetable oil in a saucepan over medium heat. Drop rounded teaspoonfuls of the tofu mixture gently into the hot oil. Fry until golden brown, about 2 minutes per side. Drain on a paper towel-lined plate.
  4. 4 Combine sunflower seed oil, soy milk, apple cider vinegar, and sea salt in a bowl; blend with an immersion blender until mayonnaise is smooth. Serve with tofu bites.

By VeggieCravings

Chopped Brussels Sprout Salad
Lunch American

Chopped Brussels Sprout Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Whisk shallot, vinegar, oil, Dijon mustard, honey, salt, and black pepper together in a small bowl; set vinaigrette aside.
  3. 3 Combine Brussels sprouts, apples, cranberries, almonds, sunflower seeds, and pumpkin seeds in a bowl; toss with vinaigrette to coat.
  4. 4 Serve and enjoy!

By Ann Freele

Sweet Potato "Cookies"
Appetizer

Sweet Potato "Cookies"

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C).
  2. 2 Combine sunflower seed oil, 1 teaspoon cinnamon, 1 teaspoon salt, coriander, and cumin in a bowl; add sweet potatoes and toss to coat. Arrange sweet potatoes on a baking sheet and top with brown sugar, remaining 1 teaspoon cinnamon, and remaining 1 teaspoon salt.
  3. 3 Bake in the preheated oven until sweet potatoes are crisp around the edges, about 20 minutes.

By Natalie Dalla-Vicenza

Maille® Dijon Shrimp Starter
Appetizer

Maille® Dijon Shrimp Starter

Prep
Cook
Total

Instructions

  1. 1 Place sunflower oil in a skillet. Add the onion, green pepper and garlic and cook for 5 minutes. Add the Maille® Old Style Mustard and cook for another 2 minutes. Add the shrimp and cook 5 minutes more. Season to taste. Serve with a salad of fine herbs (chives, chervil, parsley, basil).

By Maille

German Advocaat Cake
Dessert European

German Advocaat Cake

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a Bundt cake pan.
  2. 2 Beat together sunflower seed oil, white sugar, and eggs with an electric mixer until well combined. Slowly add advocaat egg liqueur while stirring.
  3. 3 Combine flour and baking powder in a bowl and fold flour mixture into the batter with a spatula until well combined. Pour batter into the prepared cake pan.
  4. 4 Bake in the preheated oven on the lowest rack of your oven until a tester comes out clean, about 50 minutes.

By Allrecipes Member

Chocolate Bread
Snack

Chocolate Bread

3.6

Prep
25 min
Cook
35 min
Total
120 min

Instructions

  1. 1 Combine flour, warm water, cocoa powder, sugar, sunflower oil, salt, and yeast in a large bowl. Stir everything with a wooden spoon until a soft dough forms.
  2. 2 Transfer dough to a lightly floured surface; knead until smooth and elastic, about 5 minutes.
  3. 3 Divide dough in half. Roll each half into a ball and place on a baking sheet. Cut crisscross designs in the top of each ball, then cover with a kitchen towel. Let rise until double in size, about 1 hour.
  4. 4 When dough has almost finished rising, preheat the oven to 425 degrees F (220 degrees C).
  5. 5 Remove the kitchen towel, and bake dough in the preheated oven for 35 minutes.
  6. 6 Remove from the oven and transfer to a wire rack to cool.

By Bowen

Cinnamon Carrot Bread
Breakfast

Cinnamon Carrot Bread

4.2

Prep
15 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 Degrees C). Grease and flour a 9x5-inch loaf pan.
  2. 2 Beat sunflower oil and both sugars with an electric mixer in a large bowl until well combined.
  3. 3 Sift flour, baking powder, baking soda, cinnamon, and salt together into a bowl. Gradually stir dry ingredients into wet ingredients. Stir in beaten eggs until combined. Mix in carrots, pecans, and vanilla. Pour batter into the prepared pan.
  4. 4 Bake on the middle rack of the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
  5. 5 Remove from the oven and let cool in the pan for 10 minutes. Turn out onto a wire rack to cool completely.

By Vicki Monte

Chocolate Chip Banana Muffins

Chocolate Chip Banana Muffins

4.3

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 12-cup muffin tin.
  2. 2 Mix banana, oil, egg, and vanilla in a medium bowl.
  3. 3 Combine flour, sugar, cocoa, baking powder, and salt in a large bowl. Stir in banana mixture until just blended. Fold in chocolate chips. Spoon batter into the prepared muffin tin, filling 3/4 full.
  4. 4 Bake in the preheated oven for 15 to 20 minutes. Remove muffins to a wire rack to cool completely.

By Noni

Vegetarian Taquitos
Dinner Mexican

Vegetarian Taquitos

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat 1/4 cup oil in a frying pan over medium-high heat. Add mushrooms, squash, carrot, and vegetarian patty. Cook and stir until vegetables are soft and tender, 7 to 10 minutes. Add taco seasoning and stir to combine. Set aside and let cool.
  2. 2 Heat 1 inch of oil in another frying pan over medium heat. Dip a corn tortilla into the hot oil with tongs. Wait for 3 seconds, flip, and cook another 3 seconds; remove to paper towels to drain and cool. Repeat with remaining tortillas.
  3. 3 Stir Cheddar cheese into the cooled filling mixture. Place 1 1/2 tablespoons of filling down the center of one tortilla and roll up; repeat with remaining tortillas and filling.
  4. 4 Place as many taquitos into the hot oil that will fit, seam side-down, using tongs. Cook until the bottoms are golden brown, 3 to 4 minutes. Flip and continue to cook until golden brown, 3 to 4 minutes. Remove to paper towels to drain. Repeat to cook remaining taquitos.

By Krystal Bagley

Buckwheat Crepes with Whipped Coconut Cream
Snack

Buckwheat Crepes with Whipped Coconut Cream

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 In bowl, mix buckwheat flour, rice flour, golden flax meal, cocoa, and brown sugar.
  2. 2 Add vanilla coconut milk and oil. Whisk until smooth. Let rest 10 minutes.
  3. 3 Meanwhile, whisk culinary coconut milk with vanilla cultured coconut milk. Set aside.
  4. 4 Heat small cast-iron pan over medium heat. Grease lightly with oil.
  5. 5 Add 1/4 cup batter to hot pan, twirling to spread batter out in a thin layer.
  6. 6 Cook for about 2 minutes per side, using spatula to loosen edges. Transfer to plate and repeat with remaining batter.
  7. 7 Spoon a layer of coconut cream inside crepes and roll up.
  8. 8 Garnish and fill crepes with your choice of toppings and fillings. Some suggestions include fresh berries, toasted nuts, seeds, vegan chocolate, coconut chips, etc.

By So Delicious Dairy Free

Chicken Alfredo Quinoa Casserole
Dinner

Chicken Alfredo Quinoa Casserole

4.3

Prep
10 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Heat sunflower oil in a skillet over medium heat; cook and stir onion and garlic until onion is slightly tender, about 5 minutes. Add quinoa and chicken bouillon; cook, stirring frequently, until quinoa is toasted, 5 to 8 minutes.
  2. 2 Pour water over quinoa mixture and bring to a boil; cover, reduce heat to medium-low, and simmer for 10 minutes. Stir thyme and parsley into quinoa mixture and simmer until water is absorbed, about 5 minutes. Remove skillet from heat and fluff quinoa with a fork.
  3. 3 Preheat oven to 350 degrees F (175 degrees C).
  4. 4 Spread quinoa mixture into the bottom of a 9x13-inch baking dish. Sprinkle chicken over quinoa. Spoon Alfredo sauce and cream of chicken soup over chicken layer; top with butter pieces. Sprinkle 1/2 cup Italian cheese blend over entire mixture.
  5. 5 Bake in the preheated oven for 15 minutes. Stir mixture and flatten with the back of spoon or spatula; top with pita chips and remaining 1/4 cup Italian cheese blend. Bake until cheese is melted, about 15 minutes. Cool casserole for 5 minutes; top with Parmesan cheese.

By GeeDeth

Romanian Sour Cherry Cake
Dessert European

Romanian Sour Cherry Cake

Prep
15 min
Cook
40 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x16-inch cake pan.
  2. 2 Beat egg whites in a bowl until foamy. Add sugar little by little while continuing to beat.
  3. 3 Blend the yolks and oil together in a bowl.
  4. 4 Add the yolk mixture to the bowl with the egg whites. Add lemon zest and vanilla extract. Mix for 3 more minutes. Gently blend in flour using a tablespoon. Pour batter into the prepared pan and spread cherries on top.
  5. 5 Bake in the preheated oven until crust is golden brown, 40 to 60 minutes. Turn off the oven, leaving cake inside with the door closed for 30 minutes. Allow to cool before serving.

By oanaT

Healthy-ish Chocolate Cake
Dessert

Healthy-ish Chocolate Cake

4.5

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper.
  2. 2 Beat agave nectar, applesauce, raw sugar, eggs, sunflower oil, and vanilla extract together in a large bowl. Whisk all-purpose flour, cocoa powder, coconut flour, baking soda, and salt together in another bowl. Add flour mixture to applesauce mixture and stir until combined.
  3. 3 Fold zucchini and walnuts into applesauce mixture until batter is evenly-mixed. Spread batter into prepared baking dish.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes.

By jennifer

Mexican Medley
Dinner

Mexican Medley

4.4

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Steam asparagus and cauliflower about 10 minutes. Remove to a bowl, and stir in celery; set aside.
  2. 2 Place into a blender the kidney beans, hazelnuts, dill, basil, and garlic. Pour in oil, and season with chili powder, celery seed, and salt. Puree until smooth. Pour sauce over asparagus mixture. Serve at room temperature.

By KEARNEYCHRISTIAN

Homemade Grain-Free Dog Food
Pantry American

Homemade Grain-Free Dog Food

4.8

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place carrots, apples, and water into a pot. Bring to a boil, then cover, reduce the heat to low, and simmer until soft, 10 to 15 minutes.
  3. 3 Meanwhile, crack eggs into a bowl and set aside. Place eggshells onto a baking sheet.
  4. 4 Bake eggshells in the preheated oven until dry, 5 to 7 minutes.
  5. 5 Remove eggshells from the oven and pulverize using a mortar and pestle or a coffee grinder.
  6. 6 Combine ground chicken, chicken livers, reserved eggs, ground eggshells, and sunflower oil in a large skillet. Heat over medium heat, mixing occasionally, until chicken is browned and crumbly and livers are no longer pink, 5 to 7 minutes.
  7. 7 Place spinach on top of meat mixture, then cover with a lid and steam until soft, about 5 minutes.
  8. 8 Mash softened carrots and apples in a bowl with a potato masher and add to meat mixture. Mix until well combined.

By nursekja

Gajar Ka Halwa (Carrot Halwa)
Dessert Indian

Gajar Ka Halwa (Carrot Halwa)

5.0

Prep
10 min
Cook
90 min
Total
100 min

Instructions

  1. 1 Heat ghee in a large saucepan over medium heat and add carrots. Cook and stir briefly, about 3 minutes. Pour in milk and increase heat; bring to a boil and cook, stirring constantly, for 5 minutes. Reduce heat to low and simmer gently, uncovered, and stirring occasionally until moisture evaporates, about 1 hour.
  2. 2 Bring carrot mixture back to a boil; add sugar, raisins, cardamom, and saffron. Cook and stir until mixture has thickened, about 10 minutes.
  3. 3 Ladle carrot halwa into 8 individual serving dishes. Top each serving with 1 tablespoon pistachios. Serve warm or chill before serving.

By Allrecipes Member

Five-Spice Ginger Cake
Dessert

Five-Spice Ginger Cake

Prep
20 min
Cook
60 min
Total
155 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan and line it with parchment paper.
  2. 2 Mix flour, ginger, baking powder, orange zest, baking powder, five-spice, and salt together.
  3. 3 Mix applesauce and tea together in a separate bowl.
  4. 4 Beat eggs with 1/2 cup plus 2 tablespoons sugar in a large bowl with an electric mixer until very fluffy and light. Pour in oil gradually and beat on medium speed until combined. Alternate adding the flour and applesauce mixtures, mixing just until combined. Pour batter into the prepared pan.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
  6. 6 Remove from the oven and let cool for 30 minutes. Place a wire rack over the cake pan and flip to release cake onto the rack. Let cool completely, at least 45 minutes.
  7. 7 Cut parchment paper into any shapes you like to act as stencils. Brush lightly with water and stick them over the surface of the cake. Gently sprinkle turmeric around the shapes. Carefully lift up stencils.

By Jiji Wanderlust

Posh Fish Fingers
Dinner European

Posh Fish Fingers

5.0

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Clean fish fillets and cut into 8 thin pieces. Place on a kitchen towel to dry.
  3. 3 Place flour and bread crumbs in two separate bowls. Divide bouillon powder and parsley between the 2 bowls and mix to combine.
  4. 4 Beat eggs with a fork in a third bowl.
  5. 5 Dip fish into the flour, then into the egg wash, and finally dust lightly in bread crumbs. Place on a plate.
  6. 6 Heat sunflower oil in a frying pan over medium heat. Gently add fish to the hot oil and fry until golden brown, about 1 1/2 minutes. Flip and repeat on the other side.
  7. 7 Drain on a paper towel-lined plate.
  8. 8 Serve fillets with parsley and lemon wedges.

By Goose

Vegan Sweet Potato Cake
Dessert

Vegan Sweet Potato Cake

3.3

Prep
10 min
Cook
25 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. 2 Combine flour, sugar, cinnamon, baking powder, salt, and cloves in a bowl and mix well. Add cooled coffee, oil, and sweet potato puree; mix well. Pour batter evenly into the prepared baking pan.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Remove and allow to cool on a wire rack, about 30 minutes.
  4. 4 Stir together 1 cup confectioners' sugar, 1 tablespoon orange juice, vanilla extract, and cinnamon in a bowl. Add more sugar or orange juice, if needed, to achieve your desired consistency. Drizzle icing over the top of the cooled cake.

By Diana Moutsopoulos

That Zucchini Spaghetti Stanley Tucci Loves (Spaghetti alla Nerano)
Dinner Italian

That Zucchini Spaghetti Stanley Tucci Loves (Spaghetti alla Nerano)

4.8

Prep
20 min
Cook
35 min
Total
535 min

Instructions

  1. 1 Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
  2. 2 Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
  3. 3 Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
  4. 4 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
  5. 5 As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
  6. 6 Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
  7. 7 Serve with more grated cheese and fresh basil.

By John Mitzewich

Simple Parsnip Pancakes
Side Dish American

Simple Parsnip Pancakes

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Combine parsnips, onion, eggs, olive oil, salt, rosemary, and black pepper in a bowl until batter is combined and lumpy.
  2. 2 Heat sunflower oil in a heavy skillet over medium heat. Drop batter into skillet; cook until brown and crispy on the edges, 6 to 7 minutes per side.

By Catherine Boynton

Quince Empanadas
Dinner Latin American

Quince Empanadas

5.0

Prep
30 min
Cook
15 min
Total
75 min

Instructions

  1. 1 Combine water and salt in a small saucepan over medium heat and warm through, stirring until salt is dissolved. Remove from heat and let cool for 2 to 3 minutes.
  2. 2 Combine sifted flour and butter in the bowl of a food processor; pulse until crumbly. Add egg and pulse until just combined. Add salt water gradually to the food processor and pulse until a soft dough ball forms that easily separates from the edge of the bowl. Add more water, 1 teaspoon at a time, only if needed. Press dough into a ball and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C). Cover a baking tray with aluminum foil and grease with sunflower oil. Set aside.
  4. 4 Dust a work surface with flour and knead dough for 1 minute. Divide dough into 2 pieces. Roll 1 piece out thinly and cut into 3-inch discs. Repeat with the second piece.
  5. 5 Put a couple of cubes of quince paste in the center of each circle. Fold over and seal borders together by pressing between your fingers. Working from one end to the other, gently fold the edge over on itself to create a fanned look. Alternatively, you can press the edges together with a fork. Transfer empanadas to the baking sheet, brush with beaten, egg and sprinkle with sugar.
  6. 6 Bake in the preheated oven until golden, about 10 minutes.

By Fioa

Adjarian Khachapuri
Appetizer European

Adjarian Khachapuri

3.7

Prep
40 min
Cook
25 min
Total
190 min

Instructions

  1. 1 Whisk together milk, yeast, and sugar in a large bowl. Let stand, covered with a kitchen towel, until mixture is foamy, about 10 minutes.
  2. 2 Sift flour into milk mixture. Add oil and 3/4 teaspoon salt; stir with a rubber spatula until mixture is well combined and a shaggy dough forms. Transfer to a work surface and shape into a ball; knead until smooth and soft but slightly sticky, about 5 minutes.
  3. 3 Shape dough into a ball and lightly brush with oil; transfer to a large bowl and cover loosely with plastic wrap. Let rise in a warm (70 to 80 degrees F (21 to 26 degrees C)) place until doubled in size, about 1 1/2 hours.
  4. 4 Stir together mozzarella and ricotta in a small bowl. Season with remaining pinch of salt; stir to combine.
  5. 5 Divide dough into 4 equal portions. Roll each into a 5x8-inch oval, about 1/4 inch thick, on a lightly floured work surface. Spread about 1/4 cup cheese mixture over each oval, leaving a 11/2-inch border uncovered. Fold the long edges of each oval inward to meet at the center and pinch the seam together tightly to seal in cheese mixture. Turn dough over, so the seam side is down. Use a small, sharp knife to make a shallow lengthwise slit down the center of the top layer of dough, stopping within 1 inch of each end. Use your fingers to roll each long edge away from the slit and tuck it under to create a rolled border, sealing in some of the cheese mixture.
  6. 6 Evenly divide and spread remaining cheese mixture (about 1/4 cup each) in the centers of each flatbread, lightly pressing into dough. Arrange flatbreads 2 to 3 inches apart on 2 parchment-lined baking sheets. Cover with a kitchen towel in a warm place (70° to 80°F) until slightly puffed, 25 to 30 minutes.
  7. 7 Preheat the oven to 400 degrees F (200 degrees C).
  8. 8 Bake, rotating baking sheets halfway through, until edges are golden brown, 20 to 25 minutes. Use a spoon to make a well in the center of the filling in each flatbread. Put an egg yolk in each well. Bake until yolks are thickened but still runny, 30 to 40 seconds more.
  9. 9 Transfer flatbreads to a serving platter. Top each with 1/2 tablespoon butter. Stir yolks into melted cheese. Serve hot.

By Anna Voloshyna

Sugar Snap Pea Salad with Lemon and Dill
Side Dish American

Sugar Snap Pea Salad with Lemon and Dill

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Slice sugar snap peas on the diagonal into 1/2-inch pieces (about 2 1/2 cups). Add sunflower seeds, juice and zest of half the lemon, feta cheese, sunflower oil, and dill. Season with salt and black pepper. Toss to combine. Garnish with slices of lemon and additional feta.

By VirginiaWillis