Quick Spicy Ramen



I love quick ramen and there is nothing more satisfying than a spicy, tahini broth. This spicy, fast vegetarian ramen recipe is the best way to cure your craving.

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Now don’t get me wrong, a beautiful bowl of ramen that takes hours of stewing and braising will create an incredibly rich broth–even richer than this recipe. I should also preface this by saying that this is in no way an authentic bowl of ramen. BUT, when I am craving ramen quick, let me tell you that this recipe absolutely does the trick.

This spicy vegetarian ramen recipe is my go-to way to prepare a quick bowl of noodles that really hits my rich, savory, salty craving. The foundation of this recipe is similar to my miso-tahini udon and my radish top ramen but when you don’t have even fifty minutes for dinner, then this is the recipe for you. You’ll get it on the table within about 30 minutes and it will be pure comfort, I promise!

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How to make this quick spicy ramen:

First, prep the ingredients that need to be chopped. Slice up an onion or a shallot. If using baby shiitakes, you need not slice or prep them. If you’re using regular shiitakes, slice the caps.

Next, cook up the mushrooms and onions in oil.

Prepare the broth by adding the vegetable stock, soy, mirin, sesame oil, and dashi granules. Hard simmer for about 15 minutes or until the onions are soft.

While the broth cooks, boil your noodles. I use Sun Noodles frozen ramen noodles. Once they are tender, drain and divide them between bowls. Fill the pot up halfway with more water and return it to the stove over medium-high heat until it simmers vigorously again. Throw in a dash of distilled white vinegar.

One at a time, crack an egg into a small sieve and strain off the excess whites. Drop each egg into the simmering water and cook until the whites have set–about 4 minutes. Place the poached eggs on top of the noodles.

By the time your eggs have been poached, you’ll be ready to finish the broth. Turn off the heat and scoop out about 1 cup of the warm broth. Whisk in tahini and miso paste until smooth. Add a few glugs of chili oil and then whisk the mixture into the broth on the stove top. Taste and season to your preferences.

From there, you are ready to serve! Ladle that delicious broth over the noodles, garnish with a bit of shichimi togarashi, and add some greens of your choice. I used microgreens but try it with sliced scallions!

Looking for more vegetarian recipes? Check my archives!

If you made this recipe, please rate it and comment below! You can also follow me and share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed.

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Quick Spicy Ramen

I love quick ramen and there is nothing more satisfying than a spicy, tahini broth. This spicy, fast vegetarian ramen recipe is the best way to cure your craving.
5 from 1 vote
Print Pin
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Calories: 506kcal

Equipment

  • Large pot
  • Medium pot
  • Small sieve
  • Colander

Ingredients

  • 1 tablespoon avocado oil
  • 1 yellow onion peeled and sliced into half-moons
  • 4 ounces baby shiitake mushrooms
  • 6 cups vegetable stock
  • 3 tablespoons soy sauce
  • 2 tablespoons dashi granules
  • 2 tablespoons mirin
  • 2 teaspoons sesame oil
  • 4 5- ounce frozen noodle packs if using Sun Noodle variety
  • 4 eggs
  • 1/3 cup tahini paste
  • 1 heaping tablespoon white miso
  • 2 –3 tablespoons chili oil more or less depending on preference
  • Salt to taste

For serving:

  • Microgreens or sliced scallions
  • Shichimi-togarashi
  • Chili oil optional

Instructions

Start the noodles:

  • Fill a medium pot with water and bring to a boil.

Cook the broth:

  • Heat the avocado oil in a large pot over medium-high heat as you wait for the water to boil. Add the onion and mushrooms and cook for 5-6 minutes until they begin to soften.

Simmer the broth:

  • Pour in the vegetable stock. Add the soy sauce, dashi granules, mirin, and sesame oil to the broth and bring to a boil. Reduce heat to medium and allow it to simmer vigorously for about 15–20 minutes or until the onions are soft. Taste and season to your preferences.

Cook the noodles:

  • As you wait for the broth to finish simmering, cook the noodles according to package instructions. Frozen ramen will only need to cook for two or so minutes. Then, drain the noodles into a strainer and divide them between bowls.
  • Fill the pot back up halfway with water and return to the stove over medium heat. Add the distilled white vinegar. Bring the water back to a vigorous simmer.

Poach the eggs:

  • Place a small sieve over a bowl. Crack the first egg into the sieve and drop it carefully from the sieve into the simmering water. Use a wooden spoon to gently collect any wispy whites toward the egg.
  • Continue on with the remaining eggs, dropping each one into the sieve and then into the water. Allow the eggs to poach until the whites have set, about 4–5 minutes. Remove the eggs in the order you dropped them into the water as the first egg you dropped in will be poached sooner than the egg you dropped in last.
  • Transfer each egg to a bowl of noodles.

Finish the broth:

  • Take the broth off the heat. Temper the tahini by scooping out one cup of the hot broth and whisking the tahini, miso, and chili oil into the warm liquid until smooth. Pour the mixture back into the pot and stir until smooth. Taste and season to your preferences.

To serve:

  • Ladle the hot broth over the noodles. Sprinkle with shichimi-togarashi and garnish with microgreens or scallions. Finish with another drizzle of chili oil, if desired. Enjoy!

Nutrition

Calories: 506kcal | Carbohydrates: 16g | Protein: 18g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 996mg | Potassium: 526mg | Fiber: 2g | Sugar: 4g | Vitamin A: 252IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 3mg

Stewed Mushrooms and Beans



These stewed mushrooms and beans are loaded with silk chili flakes that add just the right amount of lingering heat in this easy vegetarian dinner recipe.

If you’ve been following my site for more than thirty seconds, you’ll know what I love two things: mushrooms and beans. This easy vegetarian dinner recipe combines what I love most with aromatic dry herbs and spices. It is a truly divine meal and so easy to prepare. Whether you use pre-soaked dry beans or canned beans, this dinner is sure to be a delight.

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How to make stewed mushrooms and beans:

This recipe is a cinch to make and you only need two pans!

First, soak the beans if using dry beans. To cook the beans, start with shallot and celery sautéed in oil and butter (plant-based or dairy!). Next, add sliced mushrooms and cook until completely browned. Add herbs and spices, thyme, silk chili, and dry parsley. Next, add the beans and toss to coat. From there, simply add stock or water and bring to a boil. Let it simmer until the beans are tender. Depending on the variety you’re using, it might take anywhere from 30 minutes to 1 hour or more. Add stock as necessary if the broth reduces too quickly.

If using canned beans, you need to simmer for only 30 minutes.

Right before the stewed mushrooms and beans are ready to serve, prepare the topping. Heat oil and butter in a skillet and cook your favorite variety of mushrooms and nuts until browned all over about 2–4 minutes.

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For the topping, I used beech mushrooms and pine nuts, but get creative and try it with:

  • Any mushroom variety! Try it with cremini, shiitake, maitake, king trumpet, or chanterelles.
  • Your favorite nut variety, like slivered almonds, chopped pecans, or walnuts. Pistachios would also be delicious!
  • Add some color to this dish by cooking cherry tomatoes or roasted red bell peppers with the mushrooms and nuts!

Looking for more vegetarian recipes? Check my archives!

If you made this recipe, please rate it and comment below! You can also follow me and share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed.

Stewed Mushrooms and Beans_MidPage

Stewed Mushrooms and Beans

These stewed mushrooms and beans are loaded with silk chili flakes that add just the right amount of lingering heat in this easy vegetarian dinner recipe.
5 from 1 vote
Print Pin
Prep Time: 15 minutes
Cook Time: 15 minutes
Inactive Time:: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6
Calories: 425kcal

Equipment

  • Large pot
  • Sieve or colander
  • Skillet

Ingredients

  • 1 pound small dry white beans or 2 15-ounce cans navy beans; soaked according to package instructions
  • 2 tablespoons extra virgin olive oil
  • 2 shallots peeled and diced
  • 3 ribs celery with leaves trimmed and diced
  • 2 tablespoons butter plant-based or dairy
  • 12 ounces cremini mushrooms trimmed and thinly sliced
  • 2 teaspoons silk chili flakes
  • 1/2 teaspoon dry thyme
  • 1/2 teaspoon dry parsley
  • 6 cups water or vegetable stock plus more if needed
  • Salt and pepper to taste

Mushroom topping:

  • 2 tablespoons butter plant-based or dairy
  • 2 teaspoons extra virgin olive oil
  • 4 ounces mushrooms of your choice such as beech, cremini, or maitake
  • 1 ounce pine nuts
  • Flaky sea salt to taste

For serving:

  • Fresh parsley minced

Instructions

Soak the beans (optional):

  • If using dry beans, soak them according to package instructions in a large pot. Small beans may only need an hour or two of soaking time. Drain them and set them aside. Return the pot to the stovetop and wipe it out.

Cook the aromatics:

  • Heat the extra virgin olive oil in the large pot over medium heat. Once hot, add the shallots and celery and cook, stirring often, until softened, about 6-7 minutes. Season lightly with salt.

Cook the mushrooms:

  • Melt the butter into the shallot and celery. Once frothy, add the mushrooms. Cook for 8-10 minutes until the mushrooms release all their liquid and begin to brown and crisp up around the edges. Season with salt.

Cook the beans:

  • Add the silk chili, thyme, and parsley and cook for 1 minute until fragrant. Add the soaked beans and toss to coat.

Simmer the beans:

  • Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for at least 30 minutes or until the beans are tender. Small beans, like the Alubia Blanca, take around 1 hour to become tender. If using canned beans, simmer for only 30 minutes. Add more stock or water as necessary if the broth evaporates too quickly—taste and season with salt and pepper.

Cook the topping:

  • Once the beans are ready to be served, prepare the topping. Heat the oil and butter in a skillet over medium heat until melted and frothy. Add the mushrooms and cook for 3 minutes until they begin to brown. Add the pine nuts and cook for an additional 2 minutes until browned. Be careful not to burn the pine nuts! Turn off the heat and season lightly with flaky sea salt.

To serve:

  • Ladle the cooked beans into bowls and garnish with minced parsley. Scatter the warm mushroom and pine nuts on top. Enjoy!

Nutrition

Calories: 425kcal | Carbohydrates: 50g | Protein: 19g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 20mg | Sodium: 75mg | Potassium: 1208mg | Fiber: 19g | Sugar: 5g | Vitamin A: 235IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 5mg

The Art of the Garnish: 5 Best Food Garnishes



When people think of garnishing a meal, they might imagine complex knife skills carving up detailed vegetable roses. Or they might imagine a delicate foam pouf a la Alinea or a swoosh of a bright red gel sauce to the side of a small bite of food. 

I’m here to tell you that garnishes do not have to be fussy. They can be, but they don’t have to be. If you’re cooking at home, you want to find creative ways to dress up your meals without extra effort. 

Garnishing can be a complex art. For home cooks, it can be a simple way to brighten up a dish and add a subtle finishing flavor to your meal. Of course, you can add a basil chiffonade to your baked rigatoni when you serve it up, but what about shelf-stable, long-lasting garnishes that you can grab straight from your pantry? We can’t help but love adding flair to our dishes without having to lift a knife.

Without further ado, here are the five food garnishes we love right now:

  1. Fennel pollen
  2. Aleppo pepper
  3. Shichimi tōgarashi
  4. Crispy shallots
  5. Dried parsley and chives

Fennel Pollen

Fennel pollen is likely the most expensive pantry garnish on the list. Starting at around $30 per ounce, it’s just under half the price of saffron but about ten times more expensive than dried parsley. A little goes a long way with fennel pollen, and it can be an incredible way to add a very subtle anise flavor to your dish. 

So, what is fennel pollen? As the name suggests, it is the dusty pollen from the flowers of the fennel plant. Like saffron, fennel pollen must be harvested by hand. Indigenous to the Mediterranean region and used in Traditional Chinese Medicine, it was, for quite some time, a well-kept secret. It has since grown in popularity in the West, in part likely because of the accolades from its “positively transformative” experience written about in Peggy Knickerbocker’s 2000 essay from Saveur, “Pollen Pleasure.

Her poetic article is not an understatement though—fennel pollen is nothing short of magical. Garnishing your dish with fennel pollen will elevate whatever you’ve cooked. Imagine you’ve made a simple pan-seared salmon with roasted potatoes. Sprinkle a touch of fennel pollen on top to create a finish of citrus and herbaceous undertones that might not otherwise be there. Try it on a simple modified caprese salad in the summertime. Or pair it with fresh herbs in a gremolata with chicken. Fennel pollen is an easy way to add a complex finish to whatever you’ve made. 

Throw it on pasta, on chicken, on top of soup. Wherever you use it, it will make itself right at home and elevate the flavors of your dish. Fennel seeds are an ingredient in Chinese Five Spice powder, so fennel pollen makes an excellent finish on Chinese dishes, as it pairs well with star anise and Sichuan peppercorns.

You can attempt to substitute it with its closest relative, fennel seeds (which, as the name implies, are the seeds of the flowery part of the fennel). Because fennel pollen and fennel seeds both come from the same plant, they will have similarities in flavor, but they are not the same. Toast and grind the fennel seeds before sprinkling on a dish. 

Aleppo Pepper

Named after the Syrian city of Aleppo, these coarsely ground chili flakes are now primarily sourced from Turkey due to the ongoing conflicts in Syria. Aleppo pepper is produced from the Halaby pepper and is typically found coarsely ground. Unlike crushed red pepper, Aleppo pepper is created from semi-dried peppers, which gives it a different texture than the fully dried crushed red pepper. Contributing to this unique texture is the very high oil content of the Halaby pepper. 

These days, you can easily find Aleppo pepper (or its sibling substitute, Silk Chili) online, in your local Middle Eastern store, or even in your local supermarket. It wasn’t always so widely accessible outside of Turkish, Syrian, and Armenian immigrants in Europe and the United States, however. One source cites Paula Wolfert’s 1994 book, The Cooking of the Eastern Mediterranean, as the catalyst for the pepper’s rise in popularity among European and American audiences. 

Aleppo pepper is traditionally used as a condiment, so it’s perfect for a garnish on nearly any dish where a smoky, tangy, fruity finish is desired. The Halaby pepper is moderately spicy at 10,000 Scoville Heat Units (SHU). For reference, a jalapeño can be anywhere from 2,500 to 5,000 SHUs. 

What makes Aleppo pepper so utterly delightful is its complex flavor profile. If you want a pop of color and a unique finish to your dish, Aleppo pepper is the way to go. Sprinkle it on grilled meat, cream-based soups, pasta, or cheesy dishes. This is the workhorse of pepper flakes. It’s not so spicy that it imparts an inedible level of heat, but the heat, the smokiness, and the fruitiness are undeniably there. The beautiful, red color will make a simple dish soar to new heights in both flavor and appearance.

As we mentioned above, the ongoing conflicts in Syria can make genuine “Aleppo” pepper difficult to source, but Silk Chili is botanically identical and works as a perfect substitute. If you want to try another Turkish pepper, look to Urfa biber. It is much darker, smokier, and hotter than Aleppo pepper, but the flavor is unquestionably delicious, and it will add a deep, dark color to any dish.

Shichimi Tōgarashi

Shichimi tōgarashi, sometimes called shichimi, is a spice condiment originating in Japan. The word Shichimi translates to seven flavors and tōgarashi translates to chili pepper. In short, it is a spicy pepper blend that has seven flavors that all work harmoniously. If you pick up a bottle of shichimi, it will contain these key ingredients: chili flakes, sesame seeds, and seaweed (nori). As for the remaining ingredients, that depends on the producer. The base of chili flakes, sesame, and seaweed creates a spicy, nutty, umami blend unlike any other spice blend you will ever try.

Although the recipe will change slightly from brand to brand, the seven ingredients are generally as follows:

  • Chili flakes
  • Seaweed
  • Sesame seeds
  • Orange peel
  • Poppy seeds
  • Hemp seeds
  • Sansho (Japanese pepper)

Though, there are some variations of this base recipe depending on the manufacturer. For instance, S&B, one of two major Japanese food producers, uses ginger instead of hemp seeds. S&B also omits poppy seeds and counts black and white sesame seeds as two ingredients. The cardinal rule of shichimi is that it must be precisely seven ingredients.

Shichimi dates back to the 17th century and was produced by herb dealers in Edo, now known as Tokyo. The inventor was an herbalist at Yagenbori Herb Shop, located in the Higashi-Nihonbashi district of Tokyo. The mixture was sold in pharmacies because of its medicinal value and was sometimes referred to as Yagenbori as a tribute to the inventor. It soon soared in popularity and was sold at festivals and grew to become a staple in Japanese cuisine. Like salt and pepper in the West, it can be found on many Japanese kitchen tables. 

There are still shops operating from the 17th and 18th centuries in Japan where you can buy the very same recipe that was originally sold to pharmacies. The Yagenbori shop is located in Asakusa, where you can buy the original, moderately spicy blend. This blend contains grilled dried pepper and Satsuma orange peel. The blend is sold in a variety of wooden containers, a take (tube), taru (barrel), or hyotan (gourd-shaped). You can also buy shichimi from Shichimiya Honpo or Yawataya Isogoro. 

This combination of fiery, nutty, and slightly numbing is somehow still a little sweet with just a kick of umami, thanks to the orange and nori. Sprinkle this on top of your noodle bowls or on grilled yakitori. But really, throw this condiment on almost anything, and it will bring a delicious flavor and beautiful color to your dish. Try it on poached eggs or avocado toast, or sprinkle it on top of freshly sliced radishes as a crunchy side dish. Mix it with mayonnaise and a little lemon juice, and drizzle it on grilled corn. The options are endless.

Crispy Shallots

Thinking of reaching for the French’s fried onions this year? I might implore you to scoot a few aisles over to your grocery store’s international section and pick up a jar of crispy shallots instead.

Shallots are small, elongated bulbs with a thin red paper casing, and you’ve likely cooked with them before. Their mild, aromatic flavor makes them an exceptional addition to salad dressings, like Dijon shallot vinaigrette. They have a sweet flavor: not as sweet as a Vidalia onion, but sweeter than a white or yellow cooking onion. They are also quite delicately flavored, which makes them an exceptional onion for eating raw on a salad.

Shallots likely originated in Central or Southeast Asia and then traveled to India and the eastern Mediterranean. Although they are, generally, more expensive per pound than most other onion varieties, they are still broadly used across the world. 

In Southeast Asia, raw shallots in combination with garlic are considered a foundation of many dishes. Many countries in East and Southeast Asia have a wide variety of methods for shallots, including enhancing fried rice dishes, pickling them to use in other dishes, or using them as a base for a condiment, like in the sweet and spicy Filipino palapa

Many of these Asian countries have a variety of fried shallots: In Indonesia, these crispy shallot chips are called bawang goreng; in Vietnam, cù hành phi; and in Thailand, hom daeng jiaw. Most U.S. grocery stores will likely carry the Viet Way brand of fried shallots or the Maesri Thai fried shallots. Many brands are switching from frying the shallot in palm oil to more sustainable options, like corn or soybean oil. If sustainability is important to you, be sure to check the ingredients before you buy them.

Crispy shallots make any excellent garnish to any dish that needs a crunchy finish with a lightly sweet, aromatic flavor. Sprinkle them on a spicy noodle soup or on fried rice. Serve over stir-fried green vegetables or even on mashed potatoes. The irregular shape and crispy texture will add a beautiful golden color to your dish that will just take it up a level or three.

Dried Parsley and Chives

These are perhaps the least exciting, least expensive way to add some flair to your food, but they have saved many a dish.

Some chefs will tell you not to even bother with dried parsley and chives, but I have found that good quality, freeze-dried parsley and chives are absolutely a necessity in my kitchen. Not only do I use them both in cooking, but I also use them as a garnish when I’m in a pinch to add color to my dish. Despite the fact that fresh chives and flat-leaf parsley are readily available year-round, it doesn’t mean I always have a fresh stock in my refrigerator.

While the dried parsley and chives certainly won’t have the same flavor as fresh, it will add an herbaceous finish to whatever you garnish with it.

If you’re using dried chives, be sure to soften them first. When using them as a garnish, I find that preparing an herb oil is the best way to go. Spoon a teaspoon each of dried chives and parsley into half a cup of extra virgin olive oil and add a sprinkle of salt and a touch of lemon zest and juice, if you have a lemon. Set aside, and allow the herbs to mingle in the oil as you prepare the rest of the dish. Spoon the garnish on right before serving. This would work fabulously on seared meat, like steak or pork chops, roasted chicken, or fish. Try it as a finish on soups or on pasta dishes.

While dried parsley and chives may not be haute cuisine, they can still serve to elevate your home-cooked recipes to new levels when used in creative ways.

Cheesy Lemon-Caper Rice



This cheesy lemon-caper rice is so easy to make and so easy to riff on depending on what’s in season and what’s in your pantry. We think this vegetarian rice and capers will become one of your favorite vegetarian rice recipes!

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This cheesy lemon-caper rice recipe is just a few easy steps and you’ll have dinner on the table in a jiff. You can use day-old rice or cook the rice as you prepare the vegetables.

This recipe is made of a few components:

  • Shallot for the aromatics
  • Brussels sprouts and broccoli for the vegetable
  • Butter, capers, lemon, and crushed red pepper for flavoring
  • Cheese, of course! We use grated manchego
  • Fluffy white rice
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Want to riff on this? Here are our suggestions:

  • Aromatics: Try it with garlic, yellow, or red onion. Scallions would be good too!
  • Vegetables: Your favorite vegetable will work here! Try it with sugar snap peas, carrots, sweet potatoes, sweet peppers, or butternut squash!
  • Cheese: We liked manchego for its mellow, slightly tangy flavor. Try it with goat cheese or an Italian cheese like Parmesan, Pecorino Romano, or Asiago. You could even try this with a sharp cheddar or pepperjack cheese for some heat.

No matter how you decide to make it, this lemon rice with capers will become your new favorite vegetarian rice and capers recipe!

How to make this cheesy lemon rice with capers:

Making this lemon rice with capers recipe is a breeze. Simply sauté the ingredients in batches. Start with the shallot and add the broccoli. Take them out of the skillet and add the Brussels sprouts and let them cook until charred and transfer them to the bowl with the broccoli.

Melt butter in the skillet and add the capers and crushed red pepper. Add the rice and cook it until it crisps up in spots. From there, simply add the cheese and the cooked vegetables and lemon juice and toss to coat! That’s it!

Looking for more vegetarian recipes? Check my archives!

If you made this recipe, please rate it and comment below! You can also follow me and share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed.

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Cheesy Lemon-Caper Rice

This cheesy lemon-caper rice is so easy to make and so easy to riff on depending on what's in season and what's in your pantry.
5 from 1 vote
Print Pin
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 431kcal

Equipment

  • Skillet
  • Small pot with lid

Ingredients

  • 1 tablespoon neutral oil plus more as needed
  • 1 shallot peeled and diced
  • 3 broccoli crowns cut into florets
  • 12 ounces Brussels sprouts trimmed, scrubbed, and halved
  • 3 tablespoons butter
  • 1 tablespoon capers drained
  • 1/2 teaspoon crushed red pepper plus more if desired
  • 3 cups cooked rice fresh or day-old
  • 1/2 cup grated manchego cheese plus more for serving
  • 1/2 lemon juiced
  • Salt and pepper to taste

Instructions

Cook the shallot:

  • Heat the oil in a wide skillet over medium heat. Add the shallot and cook, stirring occasionally, for 3–4 minutes until it begins to soften.

Cook the broccoli:

  • Add the broccoli florets and season with salt and pepper. Cook for 5 minutes until it turns bright green. Do not overcook the broccoli! Transfer the broccoli and shallots to a bowl.

Cook the Brussels sprouts:

  • Add another drizzle of oil to the skillet and turn the heat back to medium-high. Add the Brussels sprouts and cook in an even layer for 2–3 minutes. Flip and cook an additional 2–3 minutes until the Brussels sprouts are well-browned all over. Season with salt and pepper and transfer them to the bowl with the broccoli.

Sauté the capers:

  • Turn the heat on the skillet to medium. Melt butter into the skillet and add the capers and crushed red pepper. Cook for 2 minutes.

Crisp up the rice:

  • Pour the rice over the capers and flatten it into an even layer. Cook without moving for 3–5 minutes, using your spoon to press the rice into the hot skillet, allowing it to crisp up in places.

Add the cheese:

  • Pour the cheese over the rice and spread it into an even layer. Pour the cooked broccoli and Brussels sprouts over the cheese. Add the lemon juice and then stir to combine everything together. Taste and season with salt and pepper. Cook for 1–3 minutes more until the cheese is melted. Turn off the heat.

To serve:

  • Divide the cooked rice between bowls and serve with more grated cheese on top. Enjoy!

Nutrition

Calories: 431kcal | Carbohydrates: 74g | Protein: 19g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 308mg | Potassium: 1861mg | Fiber: 16g | Sugar: 11g | Vitamin A: 3825IU | Vitamin C: 487mg | Calcium: 272mg | Iron: 5mg

Mushroom Corn Chowder



This mushroom corn chowder is unbelievably easy to prepare and is so rich and creamy. It’s the perfect way to bid farewell to summer. If you’re looking for an easy mushroom and corn recipe or just an easy vegetarian corn chowder recipe, then scroll on because this recipe is a keeper!

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I was gifted beautiful foraged mushrooms–chanterelles and bicolor bolete–which worked perfectly in this mixed mushroom vegetarian corn chowder recipe. Fortunately, this recipe is ultra-versatile so whether you’re using a mix of mushrooms or keeping it simple with one variety of mushroom, this dish is sure to be a delight!

Vegetarian Corn Chowder with Mushrooms

The foundation of this recipe is simple. First, sauté aromatics. Cook the mushrooms in butter. Then, add flour and let it sizzle until it turns golden brown. Next, whisk in water or stock and then bring it to a boil. Throw in some fresh or frozen corn and let it simmer for thirty minutes. Finish the mushroom corn chowder with some cream if you like rich chowder!

To really take this chowder over the top, I set some of my fresh mushrooms aside and then I sautéed them in a bit of butter and oil. I added some biquinho peppers to the mix to give this dish a pop of color but you could use diced bell pepper or even cherry tomatoes. The crispy mushrooms and pop of color are really what make this chowder magical, so don’t skip it!

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Ingredient suggestions and substitutions:

Like with most of my recipes, I love to provide options for versatility to fit any budget or pantry. Check out some of my suggestions below for how to modify this recipe!

  • Mushrooms: Use any variety you like. I used cremini, beech, shiitake, bicolor bolete, and topped it with crispy chanterelles. You can use all cremini or get creative. Try topping it with crispy maitake or even king oyster mushrooms. It’s really up to your imagination and preference!
  • Fresh corn: I used fresh corn cut from the cob but you can easily replace with frozen.
  • Potatoes: You can use any potato variety, though I recommend sticking to a white or gold fleshed potato.
  • Biquinho peppers: These act as a way to add a pop of color to the dish. Try this with cherry tomatoes, diced bell peppers, or even chop up some jarred roasted bell peppers.
  • For garnishing, add some scallions or even minced parsley as another easy to way to finish the dish with color!

Looking for more vegetarian recipes? Check my archives!

If you made this recipe, please rate it and comment below! You can also follow me and share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed.

Vegetarian Corn Chowder with Mushrooms

Mushroom Corn Chowder

This mushroom corn chowder is unbelievably easy to prepare and is so rich and creamy. It's the perfect way to bid farewell to summer.
5 from 2 votes
Print Pin
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Calories: 359kcal

Equipment

  • Large pot
  • Small skillet

Ingredients

  • 1 tablespoon neutral cooking oil
  • 2 shallots peeled and diced
  • 2 tablespoons butter
  • 1 pound mixed mushrooms sliced, diced, or torn depending on the variety
  • 1/3 cup flour
  • 5 –6 cups water or stock
  • 1/2 teaspoons crushed red pepper
  • 2 teaspoons Aleppo pepper optional
  • 1/2 teaspoon white pepper
  • 5 Yukon gold potatoes peeled and diced into 1” cubes
  • 5 ears of corn husked and corn cut from the cob
  • 1/4 cup heavy cream
  • Salt to taste

Mushroom topping:

  • 1 tablespoon neutral oil
  • 2 tablespoons butter
  • 4 ounces mushrooms sliced, diced, or torn depending on variety
  • 4 ounces biquinho peppers or diced bell peppers cherry tomatoes, or chopped roasted red bell peppers

Instructions

Cook the aromatics:

  • Heat the oil in a large pot over medium heat. Once hot, add the diced shallot and cook for 5 minutes.

Cook the mushrooms:

  • Melt the butter into the shallot and add the mushrooms. Cook, stirring occasionally, for 8-10 minutes until the mushrooms turn golden brown. Continue cooking until they release their liquid and the liquid evaporates. You want to ensure that your mushrooms develop a golden crust! Season with salt.

Prepare the roux:

  • Sprinkle the flour over the mushrooms and stir to coat. Cook for 3-4 minutes until the flour begins to turn a light golden color.
  • Slowly whisk in one cup of liquid and whisk until smooth. Continue adding the liquid, one cup at a time, whisking after each addition until 5 cups of the liquid have been incorporated. If the broth seems too thick, add the remaining 1 cup of liquid–season with salt, white pepper, crushed red pepper, and Aleppo pepper (if using). Bring to a boil.

Simmer the chowder:

  • Add the corn and potatoes to the boiling chowder and immediately reduce heat and simmer for 30 minutes–taste and season to your preferences. Once the potatoes are fork-tender, turn off the heat and stir in the heavy cream. Note: If you are using milk, half and half, or sour cream, be sure to temper them before adding to the chowder. Scoop out a bowl of the hot broth and stir the cold milk or sour cream into it and then add it back to the chowder. If using heavy cream, you do not need to temper it.

Prepare the garnish:

  • After you've added the heavy cream to the chowder, prepare the garnish. Heat the oil over medium-high heat in a small skillet. Once hot, melt the butter and add the mushrooms and peppers. Cook without moving for 3-4 minutes until golden brown. Flip and cook an additional 3-4 minutes. Turn off the heat and season with salt.

To serve:

  • Ladle the chowder into bowls and spoon the hot mushrooms and peppers on top. Sprinkle with more red pepper flakes on top if desired. Enjoy!

Nutrition

Calories: 359kcal | Carbohydrates: 52g | Protein: 9g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 113mg | Potassium: 1150mg | Fiber: 7g | Sugar: 9g | Vitamin A: 770IU | Vitamin C: 34mg | Calcium: 37mg | Iron: 2mg

Vegan Tahini-Miso Udon



This vegan tahini-miso udon is my favorite spicy vegan udon recipe right now. The broth is creamy, rich and completely plant-based!

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If you’re looking for a quick noodle soup recipe that offers endless customization, look no further than this vegan tahini-miso udon. You can customize the noodles, the toppings, and the proteins. The broth is just a few ingredients and the combination of tahini, miso, and chili oil makes the most luxuriously creamy vegan udon broth.

You can really get creative with the ingredients for this soup, but here’s what I did:

  • Soup base: Sautéed onion, vegan dashi broth, sesame, soy, mirin, and a spicy tahini-miso mixture
  • Noodles: Frozen udon
  • Protein: Soft tofu
  • Toppings: Cooked baby bok choy and shichimi-togarashi marinated carrots
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Here are a few ideas for how you can customize your noodle bow:

  • Noodles: Try this with soba, ramen, or even rice noodles
  • Protein: Pan-fried extra-firm tofu, soft-boiled eggs or your meat protein of choice like shrimp, chicken, or pork
  • Toppings: Try it with narutomaki, sliced radishes, scallions, sweet corn, toasted nori or pickled ginger. Get creative with the vegetables in this soup too with sugar snap peas, edamame, mushrooms, or spinach!
Tahini and Miso

How to make this spicy vegan tahini-miso udon:

This recipe is so easy to prepare, and you only need a few ingredients for a rich and tasty udon bowl!

First, sauté an onion. Once it begins to brown, add vegan dashi broth and bring it to a boil. Add the soy, mirin, and sesame oil. Reduce heat and simmer for 30 minutes.

Next, prepare the carrot topping while the broth simmers and cook your udon. Tear the soft tofu into bite-sized pieces.

Finally, after the broth has simmered, scoop out about half a cup of it. Mix it together with tahini, miso, and chili oil. You don’t want them to separate (particularly the tahini) so it’s best to temper them a bit before adding to the broth!

Finally, add the tofu and the baby bok choy to the pot. Turn off the heat and add the tahini-miso mixture. Cover and let stand for 5-7 minutes or until the bok choy is bright green.

That’s it! Ladle that delicious broth over the cooked udon and serve with the carrots on top and garnish with sesame seeds and more shichimi togarashi, if you like.

spicy vegan udon recipe

Looking for more vegan recipes? Check my archives!

If you made this recipe, please rate it and comment below! You can also follow me and share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed.

spicy vegan udon recipe

Vegan Tahini-Miso Udon

This vegan tahini-miso udon is my favorite spicy vegan udon recipe right now. The broth is creamy, rich and completely plant-based!
5 from 1 vote
Print Pin
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 341kcal

Equipment

  • Large pot
  • Vegetable peeler
  • Medium pot

Ingredients

  • 1 tablespoon neutral cooking oil
  • 1 yellow onion peeled and thinly sliced into half-moons
  • 5 cups vegan dashi broth
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 2 teaspoons sesame oil divided
  • 3 carrots peeled and shaved with a vegetable peeler or sliced into matchsticks
  • 1 teaspoon shichimi togarashi plus more for garnish if desired
  • 16 ounces fresh or frozen udon
  • 1 pound silken tofu lite-firm, torn into bite-sized pieces
  • 10 heads baby bok choy trimmed and rinsed
  • 1/3 cup tahini
  • 1 heaping tablespoon red miso
  • 2-3 tablespoons chili oil plus more if you want a spicier udon
  • Salt and pepper to taste
  • Black sesame seeds optional, for garnish

Instructions

Prepare the broth:

  • Heat the oil in a wide pot over medium heat. Add the onion and cook for 6-8 minutes until it begins to soften. Pour in the vegan dashi broth and bring to a boil. Add the soy sauce, mirin, and sesame oil. Reduce heat and simmer, covered, for 30 minutes.

Prepare the carrots:

  • Combine the shaved carrots in a small bowl with the sesame oil and shichimi togarashi, and use your hands to coat the carrots with the mixture. Season with a sprinkle of salt and set aside.

Cook the noodles:

  • Bring a large pot of water to a boil and cook the noodles according to package instructions. Drain, rinse and divide between four bowls.

Prepare the tahini-miso mixture:

  • Scoop out half a cup of the warm broth. Add the tahini, miso, and chili oil and mix to combine to temper the tahini.

Finish the broth:

  • Add the torn tofu and the baby bok choy to the simmering broth. Turn off the heat and stir in the tahini-miso mixture. Stir gently to avoid breaking up the tofu too much. Cover and let stand for 5-7 minutes until the bok choy is bright green and tender—taste and season once more to your preferences.

To serve:

  • Ladle the warm broth over the noodles and divide the carrots between bowls. Garnish with more shichimi-togarashi and a sprinkle of black sesame seeds if you like. Enjoy!

Nutrition

Calories: 341kcal | Carbohydrates: 19g | Protein: 11g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Sodium: 631mg | Potassium: 512mg | Fiber: 3g | Sugar: 7g | Vitamin A: 7805IU | Vitamin C: 6mg | Calcium: 88mg | Iron: 2mg

Green Peppercorn Soba



Green peppercorns do the heavy lifting in this green peppercorn soba, lending their fruity, aromatic flavor to earthy soba noodles. If you’re looking for green peppercorn recipes, this soba is a must. Want to know the difference between green peppercorns vs black peppercorns? Read on!

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This green peppercorn soba is unbelievably easy to prepare. I use whole green peppercorns from Spicewalla and crush them in a mortar and pestle.

So what are green peppercorns? What’s different between green peppercorns vs black peppercorns?

Green peppercorns are basically the unripe version of black peppercorns. They are often pickled and sold in brine and you can find them in plenty of traditional Thai green peppercorn recipes.

The dry counterpart can be purchased from many spice companies. Obviously, the first difference you will see is the color. As the name suggests, green peppercorns are a light green color. You’ll also notice an acute difference in flavor. Green pepper offers a lighter, fruitier, and more aromatic flavor compared to the woody, spicy aroma of black peppercorns. These peppercorns can be rehydrated or they can be ground up and used exactly the same as black peppercorns.

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How to make this soba recipe:

First, grind the peppercorns and set them aside. Heat a bit of neutral oil on the stovetop. Turn off the heat and stir in crushed peppercorns, sesame seeds, sliced scallion, and sliced Thai chili pepper. Return the mixture to the stove and simmer it for 10 minutes to allow the flavors to meld. Turn the heat off and stir in lime juice, sesame oil, and soy sauce.

From there, cook your soba according to package instructions. Next, prepare the ingredients for the soba. I used mixed mushrooms, an onion, and spinach. This recipe is great because of its versatility, so try it out with your favorite vegetables like:

  • Carrots or sweet potatoes
  • Baby corn
  • Bok choy
  • Sugar snap peas
  • Broccoli florets
  • Thinly sliced bell peppers
  • Edamame
  • Green beans

You can also add your protein of choice to this dish, so try it out with tofu. If you eat meat add some shredded chicken or cooked shrimp.

Sauté your vegetables of choice, in batches, and then add half the sauce mixture and bring it to a boil. Allow it to boil for a good 5-6 minutes to thicken it up. Finally, throw in the spinach and allow it to wilt before adding the soba noodles and the remaining sauce. Cook them briefly, tossing them regularly, to allow them to soak up all that delicious flavor from the sauce.

That’s it! Serve it up with some minced scallions or throw sliced avocado on top of each plate and you’ll have yourself an ultra-aromatic take on noodle night!

Looking for more vegetarian dinner recipes? Check my archives!

If you made this recipe, please rate it and comment below! You can also follow me and share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed.

Green Peppercorn Soba_MidPage@2x

Green Peppercorn Soba

Green peppercorns do the heavy lifting in this green peppercorn soba, lending their fruity, aromatic flavor to earthy soba noodles.
5 from 1 vote
Print Pin
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 467kcal

Equipment

  • Large pot
  • Small pot
  • Wok or skillet
  • Colander

Ingredients

  • 3 tablespoons avocado oil plus more for frying
  • 1 tablespoon whole, dried green peppercorns crushed in a mortar and pestle
  • 1 Thai chili pepper thinly sliced
  • 2 teaspoons white sesame seeds
  • 2 scallions trimmed and minced
  • ½ lime juiced
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 16 ounces soba noodles
  • 1 yellow onion peeled and thinly sliced
  • 1 pound mixed mushrooms sliced, diced, or torn depending on variety
  • 5 ounces baby spinach
  • Salt and pepper to taste

For serving

  • 1 scallion trimmed and minced
  • Black and white sesame seeds

Instructions

Cook the sauce:

  • Heat the avocado oil in a small pot over medium heat. Once hot, remove from the heat and stir in the crushed green peppercorns, sliced chili pepper, sesame seeds, and sliced scallions. Return to the stove over low heat and simmer for 10 minutes.
  • Stir in lime juice, soy sauce, and sesame oil. Taste and season with salt and pepper. Return to the stove over very low heat as you cook the rest of the recipe.

Cook the soba:

  • Bring a large pot of water to a boil. Cook the soba according to package instructions. Drain and rinse and set aside.

Cook the mushrooms:

  • Heat 1 tablespoon avocado oil in a large skillet or wok over medium-high heat. Add the onion and cook for 6-8 minutes. Add the mushrooms and cook for an additional 10 minutes. Add more oil, as necessary, if the mushrooms stick. Season with salt and pepper. Once the mushrooms are golden brown, reduce heat to medium-low.

Cook the sauce:

  • Add half the sauce to the mushrooms and bring to a boil. Cook for 5 minutes until the sauce thickens and reduces.

Cook the spinach:

  • Add the spinach to the skillet or wok and cook briefly until wilted.

Finish the soba:

  • Add the soba and the remaining sauce to the skillet. Toss to coat and cook for 1–2 minutes more until the soba has soaked up the sauce. Turn off the heat.

To serve:

  • Divide the cooked soba between shallow bowls and garnish with more minced scallion and sesame seeds. Enjoy!

Nutrition

Calories: 467kcal | Carbohydrates: 99g | Protein: 22g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1693mg | Potassium: 938mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3426IU | Vitamin C: 18mg | Calcium: 105mg | Iron: 5mg

Vegetarian Swedish “Meatball” Mushrooms



Vegetarian Swedish “meatball” mushrooms have all the flavor and richness of Swedish meatballs but are completely meat-free. I promise you, these mushrooms in Swedish meatball sauce will cure your craving and save you a trip to Ikea!

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I must admit that I am a huge Swedish meatball fan. I love the flavor, the gravy, and of course the lingonberry sauce. So when I saw a post on a plant-based recipe Instagram where they made sesame glazed mushrooms, an idea hit me. Why not Swedish meatball gravy mushrooms? I’ve made plenty of plant-based meatballs in my day, but the thought of plump, sauteed mushrooms swimming in that nutmeggy, creamy Swedish meatball gravy really had me drooling so I had to try it.

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I’m so glad I decided to try this out because the finished product is amazing! It’s completely vegetarian and would be easy to convert to vegan. The gravy sticks to the mushrooms exactly like Swedish meatballs. However, it’s way fewer calories and doesn’t leave you feeling super heavy after eating it. I spare no expense with the gravy, so it’s plenty of butter and cream. This means you won’t lose any of that richness associated with traditional Swedish meatballs.

This dish would be an amazing Meatless Monday recipe. It would also be perfect as a vegetarian appetizer at a party.

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How to make this Vegetarian Swedish “meatball” mushrooms recipe:

Making this recipe is a cinch, but first make sure you start with fresh, firm mushrooms. Baby bella, cremini, or regular old button mushrooms work just fine. Make sure they are dry and firm. If they’re on the edge of being too old or feel wet at all, they won’t be as good because they will be quite mushy when you cook them.

First, sauté your mushrooms in oil and butter for about 10 minutes total until the mushrooms are well-browned all over.

Remove the mushrooms from the pot and start the gravy. Add a diced onion and cook until it is completely softened. Add butter and flour and cook the flour for 3-4 minutes. Next, add nutmeg, allspice, and ground white pepper. From there, simply whisk in 2 cups of water.

To finish the gravy, add heavy cream and vegetarian Worcestershire sauce. Throw your cooked mushrooms in the gravy and simmer them for 10 minutes and that’s it! Serve them on mashed potatoes and with a big spoonful of lingonberry sauce for the ultimate vegetarian comfort dinner.

Looking for more vegetarian dinner recipes? Check my archives!

If you made these mushrooms in Swedish meatball sauce, please rate it and comment below! You can also follow me and share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed.

Vegetarian Swedish Meatball Mushrooms_MidPage

Vegetarian Swedish “Meatball” Mushrooms

Vegetarian Swedish "meatball" mushrooms have all the flavor and richness of Swedish meatballs but are completely meat-free. I promise you, these mushrooms in Swedish meatball sauce will cure your craving and save you a trip to Ikea!
5 from 1 vote
Print Pin
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 5
Calories: 256kcal

Equipment

  • Wide pot

Ingredients

  • 1 tablespoon neutral oil
  • 2 pounds fresh, firm baby bella mushrooms stems trimmed right at the base of the mushroom
  • 2 tablespoons butter
  • 1 yellow onion peeled and minced
  • 3 tablespoons butter
  • ¼ cup flour
  • ¾ teaspoon nutmeg
  • ½ teaspoon ground white pepper
  • ¼ teaspoon ground allspice
  • 2 cups water or vegetable stock
  • ½ cup heavy cream
  • 1 tablespoon vegetarian Worcestershire sauce
  • Salt and pepper to taste

For serving:

  • Mashed potatoes
  • Lingonberry sauce
  • Fresh parsley minced

Instructions

Cook the mushrooms:

  • Heat oil in a wide pot over medium-high heat. Melt the butter into the oil. Once frothy, add the mushrooms cap-side down (in batches if necessary) and cook for 10 minutes until well-browned all over. Season with salt and pepper and transfer to a plate.

Cook the onion:

  • Add the minced onion to the pot over medium heat. Cook, stirring occasionally, for 5-7 minutes until completely softened.

Cook the flour:

  • Sprinkle the flour over the onion and cook for 3-4 minutes. Add the nutmeg, white pepper, and allspice and toss to combine.

Finish the sauce:

  • Keep the heat on medium. In ½ cup increments, whisk the water or stock into the flour until smooth and creamy. Once all of the liquid has been added and the sauce is smooth, season it with salt and pepper.
  • Whisk in the heavy cream until incorporated and add the vegetarian Worcestershire sauce. Continue whisking until smooth.

Finish the Swedish “meatball” mushrooms:

  • Add the sautéed mushrooms to the sauce and toss to coat. Reduce heat to low and simmer for 10 minutes. Taste and season once more.

To serve:

  • Spoon the mushrooms and sauce over mashed potatoes and serve with freshly minced parsley and lingonberry sauce. Enjoy!

Nutrition

Calories: 256kcal | Carbohydrates: 14g | Protein: 7g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 63mg | Sodium: 119mg | Potassium: 639mg | Fiber: 2g | Sugar: 5g | Vitamin A: 701IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 1mg

White Bean Hummus with Lentils



This white bean hummus with lentils is an easy, delicious, and filling vegetarian dinner recipe. Loaded with sweet potato and topped with sweet figs, this recipe is sure to please your taste buds.

I am a huge fan of lentils and hummus together and this variation did NOT disappoint.

This recipe is comprised of three main components:

  • White bean and sweet potato hummus
  • Stewy peppery lentils
  • Charred figs
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Here’s how you make the three components, and I’ve included some handy substitution tips!

White bean and sweet potato hummus:

The white bean hummus is made with a can of small white beans, a roasted sweet potato, and a roasted shallot. To flavor it, I added two teaspoons of lemon juice, a splash of maple syrup, and salt and pepper.

Substitutions suggestions:

  • White beans: Use navy, cannellini, or chickpeas
  • Sweet potato: Omit and use another can of beans or roasted red bell peppers
  • Shallot: Half a small onion or try roasting a head of garlic along with the sweet potato!

Stewed lentils:

The lentils are prepared by sautéing onion and adding biquinho peppers. Biquinho peppers are a small, mild, and flavorful pepper from Brazil. If you do not have them, simply replace them with a diced red bell pepper instead.

Substitution suggestions:

  • French green lentils: Use black lentils. You can use also use red or brown lentils but reduce cooking time. Red or brown lentils will not hold their shape as well but will still taste yummy!

Charred figs:

To lend a little sweetness to the dish, we garnish with a few charred figs. You can use a variety of fruits depending on what’s in season.

Substitution suggestions:

  • Roasted grapes
  • Fresh pomegranate seeds
  • Diced cherries
  • Roasted, diced pears or apples
  • Charred plums or nectarines
sweet potato hummus vegetarian dinner recipe

Looking for more vegetarian dinner recipes? Check my archives!

If you made this white bean hummus with lentils recipe, please rate it and comment below! You can also follow me and share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed.

White-Bean-Hummus-with-Lentils_MidPage-–-2

White Bean Hummus with Lentils

This white bean hummus with lentils is an easy, delicious, and filling vegetarian dinner recipe. Loaded with sweet potato and topped with sweet figs, this recipe is sure to please your taste buds.
5 from 1 vote
Print Pin
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Calories: 480kcal

Equipment

  • Wide pot
  • Baking sheet
  • Food processor

Ingredients

White bean hummus:

  • 1 tablespoon avocado oil
  • 1 large sweet potato peeled and diced
  • 1 shallot peeled and quartered
  • 15- ounce can white beans
  • ½ lemon juiced
  • 1–2 tablespoons maple syrup
  • Salt and pepper to taste

Lentils:

  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion peeled and thinly sliced
  • 1 cup fresh biquinho peppers or use 1–2 red bell peppers, diced
  • 2 tablespoons plant-based or dairy butter optional
  • 1 cup French green lentils rinsed
  • 1 teaspoon silk chili or Aleppo pepper flakes or use ½ teaspoon crushed red pepper and ½ teaspoon paprika
  • 3–4 cups water or stock plus more as necessary
  • Salt and pepper to taste

For serving:

  • 1 pint figs halved
  • ½ cup fresh parsley minced
  • Extra virgin olive oil
  • Aleppo pepper flakes

Instructions

Start the white bean hummus:

  • Preheat oven to 425ºF. Arrange the diced sweet potato and quartered shallot on a baking sheet and drizzle with avocado oil. Season with salt and pepper and transfer to the oven for 20–30 minutes until very soft. Flip once midway through cooking.
  • Meanwhile, transfer the white beans, lemon juice, and maple syrup to the food processor and set aside.

Start the lentils:

  • Heat the extra virgin olive oil in a wide pot over medium heat. Add the onion and cook for 4-5 minutes until it begins to soften. Add the biquinho peppers and cook, stirring regularly for an additional 5-7 minutes until they begin to blister in spots—season with salt and pepper.
  • Melt the butter into the onion. Once frothy, add the lentils and toss to coat. Season again with salt and pepper. Add the chili flakes and toss to coat.
  • Add 3 cups of water and bring to a boil. Reduce heat and simmer, occasionally stirring, for 30–40 minutes until tender. Add more water, as necessary, if the liquid in the pan reduces too quickly—taste and season with salt and pepper.

Finish the hummus:

  • Transfer the sweet potatoes to the food processor with the beans, lemon juice, and maple syrup without turning the oven off. Pulse until smooth and creamy, about 2 minutes. If desired, add a tablespoon or two of extra virgin olive oil—taste and season with salt and pepper.

Roast the figs:

  • Transfer the fig halves, cut side down, to the same baking sheet used for the sweet potatoes. Transfer to the oven and roast for 10 minutes until the sugars in the figs begin to char and caramelize. Turn off the oven.

To serve:

  • Once the lentils are tender, serve it up! Spoon the hummus onto shallow bowls, creating a few ridges with the back of your spoon for the lentils to fall into. Spoon the lentils on top of the hummus and arrange a few fig halves one each dish. Garnish with parsley, a drizzle of extra virgin oil, and more pepper flakes if you like. Enjoy!

Nutrition

Calories: 480kcal | Carbohydrates: 91g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 47mg | Potassium: 1528mg | Fiber: 26g | Sugar: 25g | Vitamin A: 8838IU | Vitamin C: 25mg | Calcium: 186mg | Iron: 8mg

Easy Cherry Crumble



If you’re like me, you’re still clinging to summer before we switch over to fall. You just aren’t ready to give up the longer days, the amazing tomatoes, or the delicious sweet produce. This easy cherry crumble is a way to celebrate the last of summer’s sweet fruits. This recipe uses Rainier cherries and sweet black cherries. If you’ve ever made a crumble and you’ve wondered how to keep crumble topping from getting soggy, then read on! I have a secret tip for the crispiest crumble topping that won’t get soggy even after being in the fridge overnight!

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I love crumbles of all variety and this cherry crumble is as versatile as it gets. Try it with any seasonal fruit. As we get into fall, try this recipe with apples or pears. You could even try this with diced sweet potatoes or diced pumpkin. Of course, you’ll want to make sure to add lots of cinnamon and a dash of allspice or nutmeg for those true fall flavors!

This crumble is just cherries. I use two varieties: sweet black cherries and Rainier cherries. Rainier cherries are less sugary sweet than the sweet black cherries which creates a more complex flavor.

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How to make a crumble:

Making a crumble is simple. You have two main components: the filling and the topping. For the filling, I like to tear some of the cherries and half and leave some whole. Halved cherries will release a lot of liquid and give you that thick, yummy syrup.

The topping is a mixture of butter, flour, brown sugar, and oats.

First, make the filling by pitting all your cherries and tossing them in sugar, flour, vanilla extract, and a little lemon juice.

Next, make the topping by combining flour, sugar, brown sugar, salt, and oats. Use your hands to create a crumbly mixture.

Transfer the cherries to a buttered dish and pour the topping all over and bake.

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Now, here’s my tip for extra crispy crumble topping: butter and turbinado sugar. Turbinado sugar is the sugar used to make crème brûlée topping. Using a similar concept, I spoon melted butter across the baked cherry crumble and sprinkle turbinado sugar into the melted butter. Transfer it to the broiler until the sugar melts and caramelizes (you can also use a torch!) and you’ve got yourself the crispiest, crunchiest crumble topping that survives even a few days in the fridge!

Looking for more dessert recipes? Check my archives!

If you made this recipe, please rate it and comment below! You can also follow me and share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed.

Easy Cherry Crumble_MidPage

Easy Cherry Crumble

If you're like me, you're still clinging to summer before we switch to fall and you aren't ready to give up the long days and the amazing produce. This easy cherry crumble is a way to celebrate the last of summer's sweet fruits.
5 from 1 vote
Print Pin
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 10
Calories: 439kcal

Equipment

  • 9×13 Baking Dish
  • Metal straw or cherry pitter

Ingredients

Cherry filling:

  • pounds cherries a mix of sweet black cherries and Rainier cherries
  • cup all-purpose flour
  • cup granulated sugar
  • 2 tablespoons fresh-squeezed lemon juice
  • 1 tablespoon vanilla extract

Crumble topping:

  • cup all-purpose flour
  • ¾ cup light brown sugar
  • ½ teaspoon salt
  • cup rolled oats
  • 1 stick cold butter diced into small cubes
  • ½ cup butter melted
  • ¼ cup turbinado sugar

For serving:

  • Whipped cream or vanilla ice cream optional

Instructions

Preheat oven to 350ºF. Butter a deep 9×13 baking dish (or use 11×14 baking dish)

    Prepare the cherries:

    • Wash the cherries and remove the stems.
    • Remove and discard the pits from the cherries. Tear half of the cherries and leave the remaining half whole.
    • Transfer the cherries to a large bowl and toss with the lemon juice and vanilla extract.

    Prepare the filling:

    • In a bowl, combine the flour and sugar. Pour over the cherries and toss to coat.
    • Transfer the cherries to the buttered baking dish and arrange them into an even layer.

    Prepare the topping:

    • In a bowl, combine the flour, brown sugar, salt, and oats. Add the diced, cold butter and use your hands to blend it into the mixture until a sandy, crumbly mixture forms.

    Bake the crumble:

    • Pour the topping over the cherries and use your spoon to smooth it into an even layer. Transfer to the oven for 45 minutes or until the topping is golden brown.

    Caramelize the turbinado sugar:

    • Remove the crumble from the oven and turn on the broiler. Spoon the melted butter all over the crumble. Sprinkle the turbinado sugar over the melted butter.
    • Transfer to the broiler for 3-6 minutes. Watch it closely so that the butter does not burn! Once the sugar is golden brown and melted, remove it from the oven and let cool.

    To serve:

    • Serve the crumble with whipped cream or vanilla ice cream. Enjoy!

    Nutrition

    Calories: 439kcal | Carbohydrates: 65g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 49mg | Sodium: 284mg | Potassium: 323mg | Fiber: 3g | Sugar: 42g | Vitamin A: 639IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 2mg

    Spicy Chicken and Mushroom Udon



    This spicy chicken and mushroom udon is so utterly delicious and full of flavor. You’re going to love having this big bowl of chicken udon for dinner!

    If you don’t have time to make your own stock, simply buy a rotisserie chicken and shred it and combine it with 6 cups chicken stock and continue the recipe after the stock!

    Spicy Chicken and Mushroom Udon_Hero

    Spicy Chicken and Mushroom Udon

    This spicy chicken and mushroom udon is so utterly delicious and full of flavor. You’re going to love having this big bowl of chicken udon for dinner!
    5 from 1 vote
    Print Pin
    Cook Time: 3 hours 30 minutes
    Inactive Time: 3 hours
    Total Time: 6 hours 30 minutes
    Servings: 4
    Calories: 613kcal

    Equipment

    • Stock pot
    • Large pot

    Ingredients

    Chicken Stock:

    • 1 large chicken giblets discarded
    • 6 cups water
    • 4 bay leaves
    • Salt and pepper

    Udon:

    • 16 ounces fresh or frozen udon noodles
    • 2 tablespoons sesame oil divided
    • 2 tablespoons soy sauce
    • 2 tablespoons mirin
    • 1 tablespoon chili oil
    • 12 ounces shiitake mushroom caps sliced
    • 1 teaspoon distilled white vinegar
    • 4 eggs
    • For Serving
    • Sesame oil optional
    • Chili oil optional
    • Sesame seeds

    Instructions

    Prepare the Stock:

    • Combine the chicken, water, bay leaves, salt, and pepper in a large stock pot. Bring to a boil and then reduce heat and simmer for 2 hours until the meat is almost falling off the bone and the stock has reduced a bit.
    • Remove the chicken and meat from the pot and transfer to a bowl.
    • Strain the stock through a fine-mesh sieve and discard any solids. Set the stock aside.
    • Once the chicken is cool enough to handle, pick the meat from the bones. Discard the skin and bones.
    • Carefully wipe out the stock pot and return it to the stove.

    Prepare the Udon Broth:

    • Return the chicken stock to the pot and add 1 tablespoon sesame oil, the soy sauce, the chili oil, and the mirin. Bring to a boil and then reduce heat to medium.
    • Add the shredded chicken and the sliced shiitake mushrooms and cook for 25 minutes to allow the mushrooms to soften. Taste and season to your preferences.

    Cook the Udon Noodles:

    • Bring a large pot of water to a boil and cook the udon noodles according to package instructions. Using a spider strainer or tongs, carefully scoop out the noodles and transfer to a colander, leaving the water in the pot.
    • Rinse the udon noodles with cold water and toss with the remaining tablespoon of sesame oil.

    Prepare the Poached Eggs:

    • Keep the udon cooking water over medium heat and add the distilled white vinegar.
    • Carefully strain off any excess egg whites from the eggs (either through a sieve or by cracking the eggs into individual ramekins and holding a fork up to the lip of the ramekin and tipping it forward into the sink to strain the excess whites through the fork).
    • Using the back of a wooden spoon, create a whirlpool in the pot of water (at the 12:00 position) and carefully drop the egg in. Move on to the 3:00 position and create another whirlpool and drop the next egg in. Do this for 6:00 and 9:00. Keep the water at a steady simmer and watch the eggs. It will take anywhere between 4 and 6 minutes for the eggs to poach.
    • Using a fork, transfer the eggs to a plate and season with salt and a sprinkle of sesame seeds.

    To Serve:

    • Divide the cooked udon noodles between bowls and ladle the chicken and mushroom broth on top. Place a poached egg on top of each dish and garnish with more sesame oil, chili oil, and sesame seeds. Enjoy!

    Nutrition

    Calories: 613kcal | Carbohydrates: 10g | Protein: 44g | Fat: 44g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 307mg | Sodium: 789mg | Potassium: 699mg | Fiber: 2g | Sugar: 4g | Vitamin A: 510IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 3mg

    Chicken with Creamy Fennel Broth



    This chicken with creamy fennel broth is so delicious, spicy, and rich. We topped it with a fennel gremolata so no part of the fennel goes to waste!

    Chicken with Creamy Fennel Broth_MidPage

    The basis of this chicken with creamy fennel broth is chicken with crispy skin, a creamy, spicy fennel broth, and a fennel gremolata.

    The best part of this recipe is that you can prepare everything as the chicken finishes baking in the oven. The spicy, creamy broth is only a few ingredients, consisting of:

    • A little leftover chicken fat
    • A diced onion
    • Sliced fennel bulb and stalks
    • Pasta cooking water
    • Cream
    • Salt, pepper, and a healthy sprinkle of crushed red pepper

    Fennel is an amazingly versatile ingredient, but it’s easy to only want to use the bulb and nothing else. You can absolutely thinly slice the stalks and use the fronds as garnish.

    How to make this recipe:

    In this chicken with fennel broth recipe, we use the reserved fronds to create a simple gremolata with toasted pine nuts, lemon juice, and salt. I added a sprinkle of fennel pollen to intensify the fennel flavor, but you can omit the pollen if you don’t have it.

    To plate this dish, I divided cooked orzo between shallow bowls. It’s totally okay if the orzo isn’t piping hot when you plate it. I spooned the hot broth over top. You only need a few spoonfuls of the creamy fennel broth. From there, I placed a cooked chicken thigh on top and piled the fennel gremolata on top.

    If you made this chicken with creamy fennel broth recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!

    Want more fennel recipes? Check my archives!

    Chicken with Creamy Fennel Broth_MidPage

    Chicken with Creamy Fennel Broth

    This chicken with creamy fennel broth is so delicious, spicy, and rich. We topped it with a fennel gremolata so no part of the fennel goes to waste!
    4.7 from 10 votes
    Print Pin
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Servings: 4
    Calories: 765kcal

    Equipment

    • Sheet pan
    • Large skillet
    • Large pot

    Ingredients

    • 4 chicken thighs skin-on, bone-in
    • 2 teaspoons neutral cooking oil for frying
    • 8 ounces orzo
    • 2 cups reserved pasta cooking water
    • 1 fennel bulb with stalks and fronds
    • 1 yellow onion peeled and diced
    • 1/2 cup heavy cream
    • Salt, pepper, and crushed red pepper to taste

    Fennel Gremolata:

    • 1/2 cup fennel fronds
    • 1 lemon juiced
    • 3 ounces pine nuts
    • 1 teaspoon fennel pollen optional
    • Salt and pepper to taste

    Instructions

    Fry the Chicken:

    • Preheat oven to 425ºF. Heat the neutral cooking oil in a skillet over medium-high heat. Once hot, pat the chicken dry and season all over with salt and pepper. Place into the skillet and cook in batches, skin-side down, until the skin is crispy and golden (about 5 minutes).
    • As the chicken finishes cooking, transfer it to a sheet pan, skin-side up. Drain off all but 2 tablespoons of chicken fat and set the skillet aside.
    • Place a small piece of aluminum foil in the corner of the sheet pan and add the pine nuts in an even layer.
    • Transfer the sheet pan to the oven. After 5-7 minutes, remove the pine nuts and set aside.
    • Continue baking the chicken for another 30 minutes or until an instant-read thermometer reaches 165ºF. Turn off the oven and leave the chicken in the warm oven until you are ready to plate the dish.

    Cook the Orzo:

    • Bring a large pot of salted water to a boil. Add the orzo and cook until just al dente. Scoop out 2 cups of pasta cooking water and set aside. Drain and rinse the orzo.

    Prepare the Fennel:

    • Remove 1/2 cup of fennel fronds from the stalks. Pick off the remaining fronds and reserve for another use. Thinly slice the fennel stalks into rounds. Remove the core from the bulb and slice the bulb into strips. Set aside.

    Prepare the Creamy Fennel Broth:

    • Heat the skillet used to fry the chicken over medium heat. Once hot, add the fennel and onion and cook, stirring occasionally, for 8-10 minutes until softened and golden brown.
    • Add the reserved pasta cooking water and bring to a boil. Season liberally with salt, pepper, and crushed red pepper. Cook for 5 more minutes until reduced slightly. Slowly whisk in the heavy cream and reduce heat to low. Cook for an additional 5-6 minutes until thickened. Turn off the heat.

    Prepare the Fennel Gremolata:

    • Roughly chop the fennel fronds and toss them in a bowl with the toasted pine nuts. Add the lemon juice, salt, pepper, and fennel pollen (if using) and toss to combine. Set aside.

    To Serve:

    • Divide the orzo between shallow bowls and ladle the broth on top. Place a chicken thigh on top and garnish with the fennel gremolata. Enjoy!

    Nutrition

    Calories: 765kcal | Carbohydrates: 57g | Protein: 31g | Fat: 48g | Saturated Fat: 13g | Cholesterol: 151mg | Sodium: 134mg | Potassium: 827mg | Fiber: 6g | Sugar: 4g | Vitamin A: 604IU | Vitamin C: 23mg | Calcium: 106mg | Iron: 4mg

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