Vegan and Gluten-Free Strawberry Rhubarb Crisp Recipe: Sweeten Up Your Spring!

Karissa Bowers

Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.



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7 Easy, Healthy Lunches You Should Cook This Week

Andrew Purcell, Carrie Purcell

These days, stepping out midday and buying a to-go lunch often seems easier than packing one yourself. There are dozens of quick lunch places within walking distance of my NYC office building, and some of them have some really delicious, healthy, fun stuff on offer. But still, I’d almost always rather pack my own lunch. It’s less expensive, and it means that I get to pick exactly what I want to eat. That said, sometimes the possibilities seem a little bit overwhelming, and I find myself fumbling over what to buy at the grocery store for the week ahead.

If you also have trouble narrowing down the endless packed lunch options out there, you’re in luck! SELF is putting together weekly lists of seven recipes that will hopefully inspire your meal planning for the week ahead. You can check out past weeks’ recipes here. All of the recipes have a healthy balance of protein, healthy fats, and healthy carbs; and, they’re filling, and simple enough for beginner cooks. Several ingredients appear in multiple recipes—kale, quinoa, goat cheese, chickpeas, and tortillas. That, plus some easy ingredient swaps (detailed below), will help keep your grocery list short. There are wraps, salads, and grain bowls on the menu, so you won’t get bored.

The number of servings per recipe varies, but you can easily halve or double each of them as it suits you. Also, you might want to choose just a few recipes and repeat meals for a couple of days (that’s what I do, to be honest!). If you cook one of the recipes or have questions, post a photo on Instagram and tag @selfmagazine and @xtinebyrne (that’s me!), or DM us—we love a good food pic as much as you do, and we’re always here to help!

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17 Ways to Use Edamame, the Protein-Packed Ingredient I Always Have in My Freezer

Andrew Purcell; Carrie Purcell

If you don’t already have a bag of edamame in your freezer, you should change that as soon as possible. Like a lot of registered dietitians, I always make sure I have one handy. (You can find fresh pods of edamame in some markets, but they’re much more widely available in the frozen section, pre-blanched and out of their pods.) Since the little green things are packed with 17 grams of protein and 8 grams of fiber per one-cup serving, they really add a lot of satiety to a meal. I can always count on edamame to give me an energy boost, whether I’m eating it as a snack or adding it to a meal. Most importantly, it tastes good, too.

Edamame has a mild flavor and fresh texture that makes it a great addition to all different kinds of meals, whether that be a noodle soup, a zesty, slaw-style salad, or a bowl of fried rice. I prefer to buy it frozen because you can trust that it won’t go bad before you’re ready to use it. You also don’t even need to defrost it unless you’re adding it to something cold, like a salad—you can throw frozen edamame straight into your stir-fry or soup, and it’ll thaw as you cook .

Now that I’ve convinced you to go out and buy a bag, use the edamame in one of these 17 recipes. Some of them are creative—hello, edamame pesto! Others, like edamame stir-fries, are more traditional. All of them are healthy, satisfying, and totally delicious.

https://www.budgetbytes.com/

3

Sesame Slaw from Budget Bytes

You can eat this salad on its own as a main or as a side to a meal, but we highly recommend serving it with barbecue food, especially over hot dogs. Get the recipe here.

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Asparagus Mimosa

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I came to the conclusion a while back that there isn’t a vegetable that’s not better roasted. I backtracked a bit, not just because that idea was too many double-negatives in one sentence, but thought that peas probably aren’t better roasted. I haven’t tried them; the idea of tiny peas being reduced to a shriveled bb’s doesn’t sound appealing to me. And while I know a lot of people like to roast radishes, boasting that they’re better than fresh ones, don’t believe them.

Then I go nuts with it, and try to eat it as often as I can before it’s gone. I tend to roast asparagus, but I do like it steamed as well, especially when it’s tossed in a very flavorful dressing, like this one. Sure, you can now find asparagus all year ’round, but I wait until spring when it’s truly in season.

Someone recently asked me if it was necessary to peel asparagus. First off, let me say that some people like those pencil-thin spears of asparagus, but I prefer the big, wide fat ones, that are nice and meaty. The thin ones can be chewy, in my experience, although they usually don’t need peeling, so you save on that step if you’re not up for it.

But I don’t mind peeling it, which I only do for the bottom part of the spears. When you peel some yourself, you’ll notice that the shavings that come off can be tough and you don’t want to eat those. Asparagus is one of the world’s truly luxurious foods, which fortunately is within reach of a lot more people than other luxury foods, so when you eat it, you want it to be as perfect of an experience as possible. So the answer to whether or not you should peel thick asparagus is a resounding “Yes!”

Another question that comes up is whether white or green asparagus is better. For years, Americans felt deprived because we didn’t have white asparagus. And in France, green asparagus was more the exception, rather than the rule. Over the last few years, there’s a lot more green asparagus in France, probably because some of it comes from other countries. But there’s French-grown green and white (and sometimes purple) asparagus at the markets, so you can take your pick.

White asparagus is more perishable and doesn’t keep as well. It tends to be softer when cooked, and sometimes white asparagus can be bitter, which I’ve never experienced with green asparagus. But like our neighbors in Germany who love their spargel (isn’t that one of the best words, in any language?), white tends to get more press, and space at the market.

Speaking of France, the word “mimosa” means with hard-cooked eggs, and this recipe not only gives you a chance to give your vegetable peeler a workout but is also the time to hone your knife skills to cut the egg into little cubes. They don’t have to be perfect (which would be hard, since eggs are rounded) but they look nicer in the sauce and on the asparagus when they’re diced, rather than hacked away at, although they can also be shaved using the large holes of a cheese grater, too. But in this instance, I say go for the cubes.

In addition to peeling asparagus, and every once in a while someone asks me what’s the big deal about flat-leaf parsley. The deal is that is has a lot more flavor than curly parsley, so that’s what I always use.

Now that we’ve gotten all those questions out of the way, I should let you know that I like to prepare the sauce and “add-ins” separately, then mix them together at the last minute. I like them to remain a little distinct until the last minute, and I reserve some chopped parsley and eggs to strew over the top so they’re not lost in the mix.

Lastly, this is a hands-on dish, and by that I mean that using your hands ensures that the dressing coats the asparagus, which you can ascertain by feel. Oh, and speaking of which, a while back, somewhere I mentioned that the French don’t usually eat things with their hands, but use a knife and fork. It often surprises Americans to see French people go at a burger with knives and forks, and New Yorker’s go apoplectic if someone doesn’t pick up pizza to eat it.

But someone sent me a message that they were visiting France and saw someone eating something with their hands (I think it was a baguette sandwich?), so I was wrong. There are, indeed, some things the French eat with their hands, and that includes asparagus. (And baguette sandwiches.) So while I have strong feelings about peeling asparagus, feel free to eat the spears however you want. Although for these, I’d stick with a knife and fork.

Asparagus Mimosa

Print Recipe

This makes 2 main course-sized servings. You can easily double the recipe to serve more. Capers should be rinsed before using, and squeezed a bit to remove excess water.To hard-boil the eggs, slide the eggs into a small saucepan of gently boiling water. Let the eggs cook for 9 minutes. Drain the water out, add ice to the pan, and some water, to cool them down quickly. I find that shaking them a bit in the water, encouraging them to crack a bit, makes them easier to peel.You can certainly modify the herbs to your liking. Tarragon, chives, or marjoram would also be nice added to replace some of the parsley. I’ve been known to add a couple of minced anchovy filets to the dressing as well.

1 to 1 1/4 pounds (450-560g) asparagus spears, about 12 thick spears

1 tablespoon red wine or sherry vinegar

1/4 teaspoon kosher or sea salt

1-2 teaspoons minced shallots

1 teaspoon Dijon mustard

1/4 cup (60ml) extra-virgin olive oil, plus more for finishing the asparagus, if necessary

2 tablespoons coarsely chopped capers

2 hard-cooked eggs

1/4 cup coarsely chopped flat leaf parsley

1. Hold the asparagus at both ends and snap off the tough stem ends. Usually the tough stem will part with the tender part of the asparagus spear in just the right place. Submerge the asparagus tips in water to remove any grit.

2. Prepare a wide bowl of ice water and set aside. Steam the asparagus until tender. Usually it takes 5 to 6 minutes for thick spears, although best to check before those times since you don’t want overcooked asparagus. The tip of a paring knife inserted into the center of a spear should meet little resistance.

3. Remove the spears from the steamer and plunge into the ice water just until cool, then remove and let drain on a kitchen towel.

4. In a small bowl, mix together the vinegar, salt and shallots with a fork. Let stand 2-3 minutes, then add the mustard and olive oil. Stir well to combine the ingredients.

5. Peel and dice the hard-cooked eggs. Add the capers and about three-quarters of the parsley to the dressing, as well as three-quarters of the diced eggs.

6. Place the asparagus on a serving plate and pour the dressing over the spears. Use your hands to coat them with the dressing. Sprinkle the rest of the parsley and eggs over the top. If the asparagus has absorbed a lot of the dressing, drizzle additional olive oil over the top, and serve.

Fresh asparagus with this dish, with a vinaigrette sauce, tangy capers, hard-cooked eggs, and lots of fresh parsley!

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