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Main dish

Vegan Black Rice Sushi Rolls

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Vegan Black Rice Sushi Rolls
Vegan Black Rice Sushi Roll recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
SUSHI
  • ⅓ cup organic tempeh (55 g), cut into thin strips
  • ⅓ cup soy sauce (80 mL)
  • 1 medium carrot, grated
  • ¼ head purple cabbage, grated
  • 3 sheets toasted nori
  • black rice, cooked according to package directions, and cooled
  • ½ cup avocado (75 g), thinly sliced lengthwise
  • ⅓ cup english cucumber (50 g), seeded, cut into thin strips
  • ⅓ cup cashews (45 g), coarsely chopped
  • water, for sealing
SESAME MISO SAUCE
  • 3 tablespoons olive oil
  • ¼ cup lime juice (60 mL)
  • 3 tablespoons maple syrup
  • 2 teaspoons white miso paste
  • 2 teaspoons black sesame seeds
  • 1 teaspoon fresh ginger, grated, optional
SPECIAL EQUIPMENT
  • bamboo sushi mat, optional
Instructions
  1. In a medium bowl, pour the soy sauce over the tempeh. Set aside to marinate for at least 25 minutes. While the tempeh marinates, prepare the rest of the ingredients.
  2. Heat a medium nonstick pan over medium-high heat. Add the marinated tempeh strips. Cook for 1-2 minutes on each side, until golden brown and lightly charred. Remove from the pan and set aside to cool.
  3. In a medium bowl, toss together the carrot and cabbage.
  4. Build the sushi rolls: Lay a sheet of toasted nori, shiny side down, on the bamboo mat or clean work surface. Pat about ¼ of the rice evenly over the nori, leaving about a ½ inch (1 ¼ cm) of space at the top. Layer a few slices of avocado over the rice toward the bottom of the nori sheet. Top with a few pieces of cucumber, some of the carrot-cabbage mixture, a couple of pieces of tempeh, and about 1 tablespoon of chopped cashews.
  5. To close the sushi roll, brush a bit of water across the empty edge of the nori. Using both hands, roll the filled end of the nori sheet over onto itself, carefully tucking all of the ingredients inside. Continue rolling until the nori sheet covers the rice and seal with the damp edge. Repeat with remaining nori sheets and fillings.
  6. With a sharp knife, cut each roll into 6-8 pieces, depending on preference. Pro tip: If you wet the knife before slicing, it will cut through the nori more cleanly. But be careful!
  7. Make the sesame miso sauce: In a small bowl, combine the olive oil, lime juice, maple syrup, miso, sesame seeds, and ginger, if using. Whisk to combine.
  8. Serve the sushi rolls with the sauce for dipping.
  9. Enjoy!

Watch the recipe video here:

"It's like a little bit of Hawaii in your own home."Recipe: https://tasty.co/recipe/vegan-black-rice-sushi-rollsGet…

Posted by BuzzFeed Food on Tuesday, May 7, 2019

Soup

Chicken Meatball Soup

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Chicken Meatball Soup
Chicken Meatball Soup recipe.
Author:
Cuisine: American
Recipe type: Soup
Ingredients
CHICKEN MEATBALLS
  • 1 lb ground chicken (455 g)
  • ½ cup panko bread crumbs (25 g)
  • 1 large egg
  • ½ cup grated parmesan cheese (55 g)
  • 2 cloves garlic, minced
  • ¼ cup fresh parsley (10 g), finely chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
SOUP
  • 2 tablespoons olive oil, divided
  • 1 cup white onion (150 g), diced
  • ½ cup carrot (60 g), diced
  • ½ cup celery (110 g), diced
  • 2 cloves garlic, minced
  • 8 cups chicken stock (2 L)
  • 1 bay leaf
  • 1 cup dry orzo pasta (145 g)
  • 4 cups swiss chard (400 g), roughly chopped
  • 3 tablespoons grated parmesan cheese
  • kosher salt, to taste
  • pepper, to taste
  • 1 tablespoon lemon juice
Instructions
  1. In a medium bowl, combine the ground chicken, bread crumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix well, then form into 1-inch (2 cm) meatballs. You should have 16-18 total.
  2. In a large pot, heat 1 tablespoon of olive oil over medium heat. Sear the meatballs on all sides until golden brown, 4-5 minutes. Remove from the pot and set aside.
  3. In the same pot, heat the remaining tablespoon of oil. Add the onion, carrot, and celery and cook, stirring occasionally until tender, 3-4 minutes. Add the garlic and cook until fragrant, 1-2 minutes.
  4. Add the chicken stock and bay leaf. Cover and bring to a boil.
  5. Once boiling, add the orzo and meatballs. Cover and simmer for 7-8 minutes, until the orzo is tender.
  6. Add the Swiss chard, cover, and cook for 2-3 minutes until the chard has wilted.
  7. Add the Parmesan cheese and season to taste with salt and pepper. Add the lemon juice.
  8. Ladle into bowls and serve.
  9. Enjoy!

Watch the recipe video here:

A little comfort food to keep you warm all night ??Get the recipe: https://tasty.co/recipe/chicken-meatball-soup

Posted by BuzzFeed Food on Sunday, June 30, 2019

Dessert

Chocolate Braided Swirl Bread (Babka)

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Chocolate Braided Swirl Bread (Babka)
Chocolate Braided Swirl Bread (Babka) recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
DOUGH
  • 4 cups flour (500 g)
  • 2 ¼ teaspoons yeast
  • 1 cup whole milk (240 mL), warm to the touch
  • 1 teaspoon salt
  • 1 ½ teaspoons vanilla
  • ¼ cup sugar (50 g)
  • ¼ cup honey (85 g)
  • 1 egg
  • 2 egg yolks
  • 10 tablespoons butter, softened
CHOCOLATE SAUCE
  • 12 oz bittersweet chocolate (340 g)
  • ¾ cup butter (170 g)
  • ½ cup sugar (100 g)
  • ¼ cup cocoa powder (30 g)
  • 1 tablespoon ground cinnamon
  • 2 tablespoons espresso powder
  • ½ cup turbinado sugar (100 g)
  • 1 egg wash
Instructions
  1. Combine the yeast and warm milk and let sit until foamy, about 5 minutes.
  2. In large mixing bowl, add the egg, egg yolks, vanilla, sugar, and honey and whisk to combine.
  3. Add in the milk and yeast mixture and whisk until fully incorporated.
  4. Gradually add in the flour and mix until fully incorporated.
  5. Gradually add in the butter and mix until fully incorporated.
  6. Cover with a towel and let rest for 30 minutes.
  7. Bring out the dough onto floured work surface and knead until smooth.
  8. Divide the dough into two equal parts and place in bowls and cover each with plastic wrap. Let the dough sit at room temperature for at least two hours, or when it has doubled in size.
  9. Preheat oven to 375˚F (190˚C).
  10. For the chocolate sauce, combine bittersweet chocolate, butter, sugar, cocoa powder, cinnamon, espresso powder, and turbinado sugar in a medium sized mixing bowl and microwave for 1-2 minutes. Stir to combine and set aside.
  11. Once the dough has doubled in size, transfer to a floured work surface and roll both pieces of dough into a rectangle roughly 10x15-inches.
  12. Cover the dough with half of the chocolate sauce leaving an ½ inch - 1 inch of room on all sides.
  13. Gently roll the dough up and repeat with second piece of dough and remaining chocolate sauce.
  14. Using a bench scraper or a knife, carefully cut each log vertically in half making sure the seam is side down.
  15. Lay one piece of dough horizontally and lay another piece over it vertically so you have a rough ‘plus sign’.
  16. Lay another piece horizontally over the vertical piece and above the other horizontal piece.
  17. Lay the final piece vertically on the right of the other vertical piece having it go over the top horizontal piece but weaving it under the lower horizontal piece.
  18. Starting with the bottom vertical piece on the right side, bring it to the left layering it over the other vertical lower piece.
  19. Follow this method around the dough clockwise.
  20. Once returned to the bottom lower vertical pieces. Take the original piece you crossed over (the lower left vertical piece) and cross that over to the right layering it over the last piece you used. Continue this counterclockwise until back at the bottom or you are unable to layer the dough anymore.
  21. Tuck in the excess pieces of dough under the bread.
  22. Transfer the bread into a parchment paper-lined baking sheet and brush with egg wash.
  23. Bake for 35-45 minutes, until lightly browned and cooked through.
  24. Enjoy!

Watch the recipe video here:

Just look at that swirl ?…FULL RECIPE: https://tasty.co/recipe/chocolate-braided-swirl-bread-babka

Posted by BuzzFeed Food on Saturday, April 20, 2019

Main dish

How To Make A Croquembouche (Cream Puff Tower)

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How To Make A Croquembouche (Cream Puff Tower)
How To Make A Croquembouche recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
CUSTARD
  • 6 cups milk (1 ½ L)
  • 2 vanilla beans, scraped
  • 18 egg yolks
  • 2 ¼ cups sugar (450 g)
  • ¾ cup cornstarch (95 g)
  • 3 tablespoons butter
PUFFS
  • 4 cups water (945 mL)
  • 4 sticks butter
  • 2 teaspoons salt
  • 6 tablespoons sugar
  • 4 cups flour (500 g)
  • 12 eggs
  • egg wash
CARAMEL
  • 2 cups sugar (400 g)
  • 2 tablespoons dark corn syrup
  • ⅔ cup water (160 mL)
  • ⅔ cup heavy cream (160 mL)
Instructions
  1. In a pot, heat the milk and vanilla bean pod and seeds over medium heat, bringing it to a boil. Once it begins to boil, turn off the heat and let steep for 15 minutes.
  2. Using a hand mixer, beat the egg yolks and sugar until light and fluffy, about 2 minutes.
  3. Add the cornstarch and mix until fully incorporated.
  4. Remove the vanilla bean pod from the milk. Add ½ cup (120 ml) of the milk to the egg yolk mixture and mix until well combined. Add the remaining milk mixture and beat until fully incorporated.
  5. Over medium heat, whisk the mixture constantly until thickened, about 7-10 minutes.
  6. Remove from the heat and add the butter, whisking to combine.
  7. Strain the custard into a bowl to ensure a creamy custard (optional). Cover the custard with plastic wrap, making sure that the plastic touches the custard, and chill for at least 2 hour.
  8. Preheat oven to 425˚F (220˚C).
  9. In a large pot, bring the water, butter, salt, and sugar to a boil over high heat.
  10. Once the water begins to boil, remove the pot from the heat and immediately add the flour, stirring constantly with a wooden spoon until the liquid is absorbed and the mixture begins to form a ball.
  11. Return the pot to the heat and cook for another 30 seconds to remove excess moisture. Remove the pot from the heat.
  12. Working quickly, add the eggs, one at a time, stirring until fully incorporated. Continue stirring until the dough starts to pull away from the sides of the pan and is thick and glossy. Alternatively, you can use a stand mixer with the paddle attachment.
  13. Using a piping bag with a standard round tip, fill the bag with the batter.
  14. Place 1-inch (2 cm) dollops on a parchment paper-lined baking sheet, spaced at least 1-inch (2 cm) apart.
  15. Use a wet fingertip to gently press down any points on the puffs. Brush the egg wash over the the puffs.
  16. Bake for 15 minutes. Reduce heat to 375˚F (190˚C), and bake for 15 minutes.
  17. Let puffs cool completely.
  18. Use the bottom of a wooden skewer to create an opening in the bottom of the cream puff shells, just big enough for a piping tip to insert.
  19. Fill a piping bag fitting with a small round tip with the custard. Gently fill the puff shells with the custard.
  20. Add the sugar, corn syrup, and water to a pan over medium heat. Bring to a boil and put the lid on, cooking for 5 minutes without moving. Remove the lid and cook for an additional 7-10 minutes, until the caramel is a deep amber color and reaches 300˚F (150˚C).
  21. Remove the pan from the heat and add the heavy cream, stirring vigorously.
  22. Working quickly, dip the cream puffs into the caramel and arrange on a serving platter in a circular pattern.
  23. Continue to stack caramel-dipped cream puffs in a tower shape.
  24. Once your tower is completed, dip a fork into the caramel sauce and drizzle it around the tower.
  25. Enjoy!

Watch the recipe video here:

One of the most beautiful things we've ever seen!! FULL RECIPE: https://tasty.co/recipe/croquembouche

Posted by BuzzFeed Food on Thursday, April 18, 2019

Main dish

Sheet Pan Crunch-Wrap

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Sheet Pan Crunch-Wrap
Sheet Pan Crunch-Wrap recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
CHICKEN FILLING
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 cups cooked chicken (250 g), shredded
  • 1 taco seasoning, 1 packet
  • 1 tablespoon fresh cilantro, chopped
  • ½ lime, juiced
ONION AND PEPPER FILLING
  • 1 tablespoon olive oil
  • ½ onion, sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • ½ lime, juiced
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon pepper
  • ½ teaspoon salt
BEEF FILLING
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 lb ground beef (455 g)
  • 1 tomato, diced
  • ½ lime, juiced
  • 1 tablespoon fresh cilantro, chopped
  • 1 taco seasoning, 1 packet
EGG FILLING
  • 1 tablespoon butter
  • 1 onion, diced
  • 1 tomato, diced
  • 6 eggs
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 8 burrito flour tortillas
  • 3 cups shredded cheddar cheese (300 g)
  • 3 cups shredded monterey jack cheese (300 g)
  • 1 lb bacon (455 g), cooked and chopped
  • 5 corn tostadas
  • sour cream, to serve
  • salsa, to serve
Instructions
  1. Heat olive oil in a pan over medium heat. Add the onion and red bell pepper, and cook, stirring occasionally, until caramelized. Add the chicken, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
  2. Heat olive oil in a pan over medium heat. Add the onion, red bell pepper, and green bell pepper, and cook, stirring occasionally, until softened. Add the paprika, cumin, cayenne pepper, salt, and pepper, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
  3. Heat olive oil in a pan over medium heat. Add the onion, and cook, stirring occasionally, until caramelized. Add the ground beef, break apart, and cook through until the beef is no longer pink. Add the tomato, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
  4. Heat butter in a pan over medium-low heat. Add the onion, and cook, stirring occasionally, until caramelized. Add the tomatoes, eggs, salt, and pepper. Fold the eggs and cook until they are no longer wet. Remove from heat, cover, and set aside.
  5. Generously spray a sheet tray with cooking oil spray.
  6. Place the tortillas so half of the tortilla is hanging over the edge of the pan. Place 6 tortillas around the border of the sheet tray and one tortilla in the middle, covering the exposed sheet tray.
  7. Sprinkle half of the cheddar cheese and half of the mozzarella cheese over the tortillas.
  8. Scoop the chicken mixture over the tortillas in the upper-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
  9. Scoop the onion and pepper mixture over the tortillas in the upper-right corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
  10. Scoop the beef mixture over the tortillas in the lower-right corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
  11. Scoop the egg mixture over the tortillas in the lower-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray. Top with cooked bacon.
  12. Place the tostadas over the fillings.
  13. Sprinkle the rest of the cheese over the tostadas.
  14. Place the last flour tortilla over the cheese.
  15. Fold over the tortillas so they cover up the fillings and touch the center tortilla.
  16. Preheat oven to 375˚F (190˚C).
  17. Place another sheet tray on top of the crunch-wrap. Place an oven-proof weight, like a cast-iron skillet, on top of the sheet tray.
  18. Bake for 20 minutes. Remove weight and sheet tray. Bake for an additional 15 minutes until the tortillas are golden and crisp.
  19. Flip the crunch-wrap onto a cutting board.
  20. Slice and serve with salsa and sour cream.
  21. Enjoy!

Watch the recipe video here:

4 flavors, 1 sheet pan, so much crunch-wrap ?!Get the recipe: https://tasty.co/recipe/sheet-pan-crunch-wrap

Posted by BuzzFeed Food on Thursday, February 28, 2019

Dessert

French-style Lemon Tart

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French-style Lemon Tart
French-style Lemon Tart recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
LEMON CURD
  • 4 egg yolks
  • 4 eggs
  • ⅔ cup sugar (150 g)
  • 1 cup lemon juice (200 mL)
  • 2 lemon zests
  • ¾ cup butter (170 g)
  • 1 pre-baked tart shell
Instructions
  1. Pre-heat the oven to 350°F (180°C).
  2. Prepare the lemon curd by whisking the egg yolks, whole eggs, sugar, lemon juice and lemon zest over a bain marie (a large bowl placed over a pan of simmering hot water).
  3. Once combined, mix in the butter and whisk the mixture for about 10 minutes, until thick.
  4. Pour into a pre-baked tart shell.
  5. Bake for 6 minutes.
  6. Whilst the tart is baking, prepare the raspberry chantilly by whipping the raspberries, sugar, vanilla extract and cream together.
  7. Leave the tart to cool before dusting with icing sugar.
  8. Serve with the raspberry chantilly, fresh raspberries and mint for garnish.
  9. Enjoy!

Watch the recipe video here:

6 terrific tarts from Proper Tasty. FULL RECIPE: https://tasty.co/recipe/french-style-lemon-tart

Posted by BuzzFeed Food on Tuesday, September 3, 2019

Dessert

Fudgiest Dairy-Free Chocolate Cake

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Fudgiest Dairy-Free Chocolate Cake
Fudgiest Dairy-Free Chocolate Cake recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FROSTING
  • 30 oz full-fat coconut milk (880 mL), 2 cans
  • 3 cups dairy-free chocolate chunk (510 g)
  • ¼ cup coconut oil (60 g), melted
  • 2 cups powdered sugar (240 g)
CAKE
  • 3 cups whole wheat flour (390 g)
  • 1 ½ cups dark cocoa powder (180 g)
  • 1 cup sugar (200 g)
  • 1 tablespoon baking soda
  • 1 ½ teaspoons baking powder
  • 1 pinch salt
  • 3 cups almond milk (710 mL)
  • 1 cup coconut oil (240 g), melted
  • 1 ½ cups applesauce (380 g)
  • 1 ½ cups maple syrup (505 g)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vanilla extract
  • berry, of choice, for garnish
Instructions
  1. In a microwave-safe measuring cup, or in a small pot on the stove, heat the coconut milk until hot, but not boiling (about 2 minutes in the microwave).
  2. Place the dairy-free chocolate in a large bowl and pour the hot coconut milk over it, allowing the milk to melt the chocolate. Mix well to combine.
  3. Once the chocolate is melted, add the coconut oil and powdered sugar. Beat with a hand mixer or whisk until smooth.
  4. Cover and refrigerate overnight.
  5. Preheat the oven to 350°F (180°C). Grease 3 separate 8-inch (20-cm) round cake pans and set aside.
  6. In a large bowl, add the whole wheat flour, dark cocoa powder, sugar, baking soda, baking powder, and salt. Whisk to combine and set aside.
  7. In a separate large bowl, add the almond milk, coconut oil, applesauce, maple syrup, apple cider vinegar, and vanilla extract. Whisk to combine.
  8. In two batches, add the dry mixture to the wet mixture, folding with a spatula until combined. Some clumps are okay.
  9. Divide the batter evenly between the 3 pre-greased cake pans and bake for 35–45 minutes, or until a toothpick comes out almost entirely clean. Cool completely.
  10. Remove the frosting from the fridge and mix it up well.
  11. Choose which cake will be your bottom layer and cover evenly with about 1 cup (115 G) of frosting. Top with the second layer, frosting evenly again. Add the final layer and frost the top and the sides of the cake generously, topping with berries of choice for garnish.
  12. Enjoy!

Watch the recipe video here:

This is the FUDGIEST non-dairy chocolate cake ?FULL RECIPE: https://tasty.co/recipe/fudgiest-dairy-free-chocolate-cake

Posted by BuzzFeed Food on Thursday, June 20, 2019

Main dish

Seafood Casserole As Made By Betsy’s Gammy

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Seafood Casserole As Made By Betsy’s Gammy
Take your taste buds on a trip to the East Coast with this creamy casserole from Betsy’s grandmother. Get creative by using your favorite seafood, but if you decide to stick with shrimp and scallops, keep an eye on them, as they cook quickly. For extra crunch, don’t over-pulse the bread crumbs. Serve the casserole with a light salad and watch as your guests gush over what’s sure to be your new summer staple.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb sourdough bread (455 g), 1 medium load, roughly torn
  • 8 tablespoons unsalted butter, 1 stick, melted, divided
  • 1 cup shredded cheddar cheese (100 g)
  • 3 teaspoons kosher salt, divided, plus more to taste
  • 4 cups dry white wine (960 mL), plus 1 tablespoon, divided
  • 1 lb shrimp (455 g), 16/20 count, peeled and deveined
  • 1 lb large scallops (455 g)
  • 1 lb jumbo lump crabmeat (455 g)
  • 2 cups half & half (480 mL)
  • 3 tablespoons all-purpose flour
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon paprika
  • 1 tablespoon lemon juice
  • 2 tablespoons ketchup
  • 28 oz artichoke heart (795 g), 2 cans, drained and chopped
  • fresh chive, chopped, for garnish
  • lemon wedge, for serving
Instructions
  1. Preheat the oven to 350˚F (180˚C).
  2. Spread the bread in a single layer on a rimmed baking sheet and bake for 10 minutes, until lightly toasted. Let cool to room temperature. Leave the oven on.
  3. Add the toasted bread to a food processor and pulse until finely ground. You should have about 4 cups (460 G) of bread crumbs.
  4. In a large bowl, combine the bread crumbs, 4 tablespoons of melted butter, the cheddar cheese, and 1 teaspoon of salt and toss to combine. Set aside.
  5. In a medium pot, combine 4 cups (960 ml) of white wine and a generous pinch of salt and bring to a boil over medium-high heat. Add the shrimp and cook until bright pink, about 1 minute. Use a spider or slotted spoon to transfer the shrimp to a colander to drain.
  6. Return the wine to a boil. Add the scallops and cook until just opaque, about 2 minutes. Transfer the scallops to a colander to drain.
  7. Chop the shrimp and scallops into bite-size pieces. Transfer to large bowl, along with the crab and 1 teaspoon of salt. Toss to combine.
  8. In a liquid measuring cup or medium bowl, whisk together the half-and-half, 3 tablespoons of melted butter, the flour, Worcestershire sauce, paprika, lemon juice, ketchup, remaining tablespoon of white wine, and remaining teaspoon of salt.
  9. Brush the remaining tablespoon of melted butter in a 9 x 13-inch (22 x 33 cm) baking dish.
  10. Scatter the artichokes in an even layer over the bottom of the baking dish. Scoop the seafood mixture over the artichokes. Pour the sauce over the seafood. Top with the bread crumb mixture.
  11. Bake the casserole for 20-25 minutes, or until bubbling and golden brown.
  12. Top with chives and serve with lemon wedges.
  13. Enjoy!

Watch the recipe video here:

Watch as Betsy shares her grandma's delicious seafood casserole recipe ?❤️Get the recipe: https://tasty.co/recipe/seafood-casserole-as-made-by-betsys-gammy

Posted by BuzzFeed Food on Friday, June 21, 2019