Cheddar Buffalo Cauliflower Soup

Ingredients
1 large head cauliflower, cut into small florets (5-6 cups)
2 tablespoons olive oil, divided
Freshly ground salt and pepper
1 head of garlic
1 medium yellow onion, diced
3 cups vegetable broth
½ teaspoon salt, to taste
Freshly ground black pepper
¼ to ⅓ cups buffalo sauce
4 oz cheddar cheese, shredded
To garnish:
Extra shredded cheddar on top
1 to 2 scallions, sliced
Chopped chives
Buffalo sauce, for drizzling
Blue cheese crumbles (optional)

Instructions:
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Cook the veggies: Add cauliflower florets to the pan, drizzle with 1 to 2 tablespoons of olive oil and season generously with salt and pepper; toss to combine. For the garlic: peel and discard the outer papery layers of the whole garlic head. Leave the skins intact of the individual cloves.
Using a sharp knife, cut ¼ inch off from the top of the cloves so that the individual cloves of garlic are exposed.
Place garlic in a medium piece of foil and drizzle the top of the garlic with olive oil then loosely wrap in the foil and place on the pan with the cauliflower.
Roast cauliflower and garlic for 30-35 minutes, flipping halfway through, until cauliflower is nice and golden, tender and caramelized.
Cook the onion: While the cauliflower is cooking, add 1 tablespoon olive oil to a pot and place over medium heat.
Once oil is hot, add diced onion and saute for 5-7 minutes until onion is translucent.
Blend the soup: In a large blender add the onion, roasted cauliflower, roasted garlic, broth, salt and pepper. Blend until smooth, about 1 minute, then add back to the pot and place over medium heat.
Tip for the garlic: allow it to cool enough to touch then simply squeeze out the roasted garlic from the skin.
Finish it off: Bring soup to a light simmer over medium-low heat, then stir in 2 or 3 tablespoons buffalo sauce and cheddar cheese.
Simmer for 5 to 10 minutes, taste and add more buffalo sauce if you want to kick it up.
Buffalo sauces can vary in spice and flavor so start small and increase to suit your preferences.
Garnish extra grated sharp cheddar cheese, scallions, chives and a drizzle of buffalo sauce.
Serve with crusty toasted sourdough or your favorite bread of choice

Ambitious Kitchen

Chick pea, beetroot, and feta salad

Ingredients:
1x 400g tin chickpeas, drained
300g cooked beetroot, cubed (I used pickled beets here)
1/2 large cucumber, cubed
150g feta, cubed
1 red onion, chopped or shallot
30g dill, chopped
40ml olive oil
Juice of a lemon
Salt and pepper
Optional: Israeli couscous or other pasta/gain

In a large bowl, combine all the ingredients. Season with salt and freshly ground black pepper. Dress with olive oil and freshly squeezed lemon juice.
@gayanefood

Cannelli beans in tomato sauce

Ingredients:
2 punnets of cherry tomatoes, I used yellow and red
1/2 a red onion or 1 whole shallot
4 cloves of garlic
2 tins of cannellini beans
Basil or other fresh herbs (thyme pictured)
Pine nuts
Soft cheese, I prefer goat here

Method:
Dice the onion and slice the garlic. Halve the tomatoes.
Heat oil in a large pan and fry off the onion for 5 minutes.
Add the garlic and as soon as it starts to colour add the tomatoes.
Once they start to break down add just a little splash of water to keep it juicy.
When they are nice and saucy get a stick blender and blend until roughly smooth.
Drain the cannellini beans and add them in.
Simmer for a couple minutes and then serve with lashings of olive oil, basil and pine nuts and cheese
Serve hot with good crusty bread!
@natsnourishments

Feta Red Pepper Beans

Ingredients
1 480g jar roasted peppers (320g drained weight)
200g feta (I use a whole block)
1 garlic clove, peeled
2 400g can butter beans (drained weight about
480g)

Method:
In a blender (or a nutribullet), blend the roasted peppers, feta and garlic clove.
Add a splash of water or broth
In a large pan over a low-medium heat, add the butter beans and pepper feta sauce.
Add any desired spices (I like basil, thyme, or rosemary)
Stir until heated through.
Top with extra crumbled feta, olive oil, and fresh herbs
@CaroleFood

French Onion Miso Beans

Ingredients:
2 large white onions
2 cans of butter beans
4 cloves of garlic
1 bay leaf
1 tbsp miso, or more to taste
500ml of beef stock
Parsley to garnish
Salt, pepper, olive oil

Method:
Slice the onions and sweat them right down with salt until they caramelise and go sticky and golden
this will take about 20-25 minutes, you want to do it on a lowish heat. Add the garlic about 5 minutes before you think the onions are done and the. Go in with your drained butterbeans and stock.
In a separate bowl, mix together the miso with a bit of reserved stock, until smooth and add this in too.
Let it all simmer on a low heat for 5-10 minutes and then serve with lots of parsley and crusty bread.

@Natsnourishments

Everything Bagel Fried Brie

Ingredients
Cooking oil
1 egg
1/3 cup panko breadcrumbs
2 tablespoons grated parmesan
2 tablespoons Everything Bagel Seasoning
Wheel of brie (or a wedge like I used here)
Honey for drizzling

Instructions
Warm 1 inch of cooking oil in your smallest skillet over medium heat.
Crack an egg into 1 bowl and whisk until smooth.
In a second bowl combine 1/4 cup panko breadcrumbs with 2 tablespoons grated parmesan and 2 tablespoons of everything bagel seasoning.
Dip a wheel, half wheel, or wedge of brie into the egg until coated. Then in the panko till coated.
Then repeat to double dredge it!
Flick a bit of extra panko into the oil. When it sizzles immediately, it’s ready.
Carefully lower the brie into the oil. Turn the oil up to medium-high until starts sizzling around the brie. Then turn it back down to medium.
Flip after 1 1/2 to 2 minutes, when golden brown. Cook on the second side until golden brown.
Transfer to platter and drizzle with honey

@CaroChambers
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Lemon Poppy Seed Cookies

Ingredients:

Lemon Poppy Seed Cookie Dough:
2 cups all-purpose flour 255 grams
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup unsalted butter room temperature (169 grams)
1 cup granulated sugar 200 grams
1 large egg room temperature
2 tbsp lemon zest from 2 lemons
1 tbsp lemon juice
2 tsp vanilla extract
3 tsp poppy seeds

Cream Cheese Frosting
1 cup cream cheese room temperature (226 grams)
12 tbsp unsalted butter room temperature (170 grams)
3 cups powdered sugar 375 grams
1/2 tsp vanilla extract

Lemon Curd:
6 tbsp unsalted butter at room temperature 84 g
2/3 cup granulated sugar 133 g
4 large eggs
1/2 cup lemon juice 120 ml
6 tbsp lemon zest 30 g
1/4 tsp salt

Piesandtacos :
Cookies
Lemon Curd

Instructions:

Cookie dough
Mix flour, baking powder, baking soda, and salt together.
Beat the butter with the sugar for 4 minutes, until creamy and fluffy.
Add the egg, lemon zest, lemon juice and vanilla extract. Beat until combined.
Add the flour mixture and poppy seeds, mix to incorporate.
Scoop the dough into balls, about 1/4 cup.
Place the cookies in the fridge for about 15 minutes before baking.
You can also freeze the cookie dough balls for up to a month.
Bake the cookies in the pre-heated 350F oven for about 20 minutes. If you make smaller cookies, they will take less time to bake. And if you are using convection oven, turn the temperature down to 345, and you may also have to bake the cookies for less time.
Remove from the oven when cookies look puffed, and golden around the edges,
Let the cookies cool before frosting.
Unfrosted cookies can be stored in an air tight container for up to 3 days at room temperature.

Cream Cheese Frosting
Beat the cream cheese and butter until creamy and fluffy, for about 4 minutes.
Add the powdered sugar and vanilla extract.
Mix to combine.If the frosting is too soft, add more powdered sugar to firm up the consistency.
Also, if the frosting doesn’t firm up it could be because the butter and the cream cheese are not too warm. They should ideally be at 72 Fahrenheit.

Lemon Curd
Beat the butter for 1 minute with an electric mixer
Add the granulated sugar and beat for another minute, until creamy.
Next, add eggs, one at a time.
Add lemon juice, zest and salt and mix on low speed until combined. The mixture might look separated-that’s okay.
Pour into a small saucepan with a heavy bottom, place over medium-low heat.
Make sure you don’t let the curd come to a boil at any point, and don’t stop stirring at any point either, because that will lead to the eggs curdling, and the curd will taste like scrambled eggs.
Heat the curd slowly until a candy thermometer reads 170ºF (76ºC). If you don’t have a thermometer, the curd should be thick and coat the back of a spoon. Once you achieve a nice thick curd, remove it to a bowl and place it in the fridge for at least 2 hours. The curd will set and get very thick as it cools.

To decorate
Place the frosting in a piping bag. Pipe a ring of frosting around the edges of the cookie. Place lemon curd in the center. Top the frosting with poppy seeds.
Frosted cookies should be stored in the fridge for up to 5 days. Let them sit at room temperature for 10 minutes before serving.

Broccoli Cheddar Orzo

INGREDIENTS
1 tablespoon vegan butter
1 medium onion diced
 3 cloves minced garlic
 ½ cup shredded carrots
½ teaspoon salt
¼ teaspoon freshly ground black pepper
 ¼ teaspoon paprika
 1 cup uncooked orzo
2 cups vegetable broth
½ teaspoon dijon mustard
 ½ cup non-dairy milk unsweetened (like soy or almond) 
 2 heaping cups broccoli florets cut into smaller pieces
 1 cup vegan shredded cheddar I used Violife (melts well)
 ¼ cup vegan parmesan shreds- plus more for topping I used Follow Your Heart. Don’t used grated parmesan. 
*sub regular dairy products if not vegan
INSTRUCTIONS 
In a medium or large pot, begin heating vegan butter over medium heat.
Add in diced onion and sauté until softened and slightly browned (6-8 minutes).
Add in your minced garlic, carrots, and salt and spices. Cook for 2-3 minutes.
Pour in your orzo and vegetable broth. Add in the dijon mustard.
Bring to a boil then lower heat, cover, and simmer for 5 minutes.
Add in the milk and broccoli florets. Stir until combined. Cover for another 4-5 minutes until broccoli is cooked through.
Stir in the vegan cheddar shreds and parm until it is melty and creamy.
Enjoy right away. Feel free to sprinkle some freshly ground pepper on top and/or nutritional yeast.

Naturallie Plant Based

Baked Salmon with Avocado & Feta

Ingredients
For the salmon:
4 salmon fillets (without skin)
2 Tbsp olive oil
2 Tbsp lemon juice
1 tsp lemon zest
1 tsp fresh dill, chopped
Salt, to taste
Black pepper, to taste
Paprika, to taste
For the avocado-feta topping:
1 large avocado, diced
⅓ cup feta cheese, crumbled
1 Tbsp fresh dill, chopped
1 Tbsp fresh chives, sliced
½ of a lemon, juiced
Salt, to taste
Black pepper, to taste

Instructions
Prep the oven. Turn your oven on to 400 degrees and spray a baking dish with non-stick cooking spray.
Make the avocado-feta topping. Mix the avocado, crumbled feta, dill and chives together in a small bowl. Squeeze the lemon juice over the top and season with salt and pepper to taste. (Taste and adjust the seasonings if needed.)
Cover and refrigerate while you prepare the salmon.
Prepare the salmon. Pat the salmon fillets with a paper towel to remove any excess moisture and place them in your prepared baking dish.
In a small bowl, whisk the olive oil, lemon juice, lemon zest and dill together and brush the mixture over each fillet. Season each fillet with salt, pepper and paprika to your liking.
Bake! Bake for 10-12 minutes or until the salmon is cooked through and flakes easily with a fork.
Serve. Serve immediately with your avocado-feta topping spooned over each fillet.

kaleforniakravings

Lemon Garlic Soup

Ingredients (4-6 servings)
1 Tosp olive oil
4 garlic cloves
1 red onion
0.5 tsp paprika
1 tsp dried rosemary
1 tsp dried thyme
0.5 tsp garlic powder
¼ tsp chili flakes
1.2 L (5 cups) cooked butter beans
1 L (4 cups) vegetable broth salt & black pepper,
to taste Juice from 1 lemon + zest

Instructions
Heat the olive oil in a pot over medium heat, add the onion sauté for about 1 minute, add the garlic and sauté for another minute.
Add the spices, butter beans and broth.
Use an immersion blender and blend until smooth.
Let it simmer for 10 minutes, stirring occasionally.
Add lemon juice and zest.
Add more salt and pepper to taste. Enjoy!

@eatmoreplants.no