Photo by Elina Prep time 20 minutes Cook time 20 minutes Serves 4 Author Notes A simple vegan weeknight dinner perfect for warmer days. The creamy, savory, and slightly tangy sauce really brings the dish together. Feel free to sub any fresh vegetables you have on hand. —Elina Ingredients For the bowl 400 grams Dry

Photo by Sarah Hornung Prep time 20 minutes Cook time 2 hours Serves 4 Author Notes This is a mash-up of Samin’s Long Cook Vegetables and Mark Bittman’s Pasta Puttanesca. It’s a super delicious, salty, umami-rich kale dish that works mixed with pasta, as a side, under an egg, or over rice. —Sarah Hornung Ingredients

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Ingredients:100 g sunflower oil2 eggs100 g castor sugar or to taste50 ml fresh orange juice25 g candied orange peel chopped20 g sultana25 g chopped mixed nuts120 g self raising flour1/4 tsp baking soda1 pinch salt

This post was last updated on March 17, 2015 to include new images. I remember the first time I had corned beef hash… I was probably 10 or 11.  We (my parents and brother) were camping in our RV on vacation. My dad cooked us all breakfast one morning while we sat around the table. 

Ingredients:* 1 tablespoon olive oil* 2 pound beef flank steak or roast (not stew meat)* 1 cup beef broth* 1 (8 ounce) can tomato sauce* 1 small onion, sliced* 1 green bell pepper, seeded and thinly sliced* 2 clove garlic or more to taste chopped* 1 (6 ounce) can tomato paste* 1 teaspoon ground cumin*

Advertisement Directions Instructions Checklist Step 1 Remove husks and silks from corn. In a covered 4-quart Dutch oven, cook corn in enough boiling lightly salted water to cover for 5 to 7 minutes or until tender; drain. When corn is cool enough to handle, cut kernels from cobs (you should have about 4 cups corn

Sort by: Newest Newest Oldest EatingWell Member Rating: 4 stars 01/16/2023 Changes: I did half heavy cream and half milk instead of buttermilk, I did not add oilReasons: Don’t have buttermilk, may use just milk or just heavy cream next time. I don’t think oil would have been needed.Results: It was good. My main course

This easy (one-bowl!) Eggless Chocolate Cake is a simple vegan recipe you’re sure to come back to time and again. Unbelievably soft and light, you won’t believe that this decadent, chocolatey sponge cake is actually made with healthy whole wheat flour. Make this Chocolate Cake today (with or without frosting) following my video and detailed

Home » Dessert Recipes » Cake Recipes Lindsay Moe I’m not sure why I crave this cake in the spring. My grandmother used to make it all year round and it was a favorite of everyone. Maybe its the bright, simple flavors. Almond and lemon lightly scent this sweet, dense cake. Its heartiness is comforting