Dinnerwithtayo

Jollof Rice That Will Spice Up Your Dinner Table

Bring the flavors of the West Africa directly to your kitchen. Let’s spice up your dinner routine by learning how to make jollof rice in easy steps. This Jollof rice recipe is packed with delicious traditional Nigerian flavors you’ll absolutely enjoy.

INGREDIENTS

  • 6 cups long grain rice
  • 3 large red bell peppers
  • 1-2 scotch bonnets
  • 1 can plum tomatoes
  • 1 medium sweet onion
  • 5 medium tomatos roma
  • 1 18 oz tomato paste
  • 3 vegetable Knorr cubes (or chicken or beef flavors) (2 teaspoons bouillon powder)
  • 1 medium red onion sliced, sliced
  • 2 tablespoons curry powder
  • 2 tablespoons dried thyme
  • 3 bay leaves
  • ½ cups vegetable oil
  • Salt to taste
  • 2 ½ cup vegetable broth (You can also use chicken/beef broth)
  • 1 C Water
  • 2 tablespoons Butter

INSTRUCTIONS

  • First, Blend the bell peppers, plum tomatoes, scotch bonnet, and onion.
  • In a large pot over medium high heat, add oil, let this heat up. Then add half of the sliced red onions and sautee until they are fragrant and translucent. 
  • Next, add tomato paste and fry for 8-10 minutes. Add in the blended peppers, curry powder, dried thyme, vegetable bouillon cubes, bay leaves, and salt. Fry till it is dark red and no longer raw. It will be reduced in quantity, thick and the oil will float to the top of the sauce. The is fine and this process takes about 10 – 15 minutes. 
  • Then add the vegetable broth, and water. Gentle stir in the washed rice. Cover the pot first with aluminum foil followed by the pot lid. Cook the rice on low heat till it’s almost tender. This will take about 25 minutes but periodically check the rice and stir if needed. You might want to add water if it’s extremely dry in that 25 minute time frame.
  • Add the remaining sliced red onion, salad tomato, and butter. Cover the pot and continue to steam the rice till it’s tender. If you want the authentic party jollof taste, cook on high heat for the first 25 minutes, reduce heat and let rice absolve the Smokey flavor generated from the Burnt to rice. 
  • Stir the rice and take it off the heat. Serve and enjoy!
  • Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Vegan Stuffed Bell Peppers: A Meal That Everyone Will Love

Vegan Stuffed Bell Peppers are a delicious and healthy meal option that’s perfect for any occasion. Packed with protein and fiber, this recipe is both filling and satisfying, making it a great option for a quick and easy dinner. The stuffed peppers are made with a savory filling of quinoa, black beans, and vegetables, which are then baked to perfection in a juicy bell pepper. This dish is not only nutritious but also versatile, as you can customize the filling to suit your taste preferences. Whether you’re a vegan or just looking for a healthy and flavorful meal, give these Vegan Stuffed Bell Peppers a try and enjoy a delicious and hearty dinner tonight.

INGREDIENTS

  • ½ C uncooked rice
  • 2 tbsp. extra-virgin olive oil, plus more for drizzling
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 pack plant based chick’n (I used Darling chick’n, cut into small pieces)
  • 10 grape tomatoes (each cut in half)
  • 1 ½ tsp. dried oregano
  • 2 tsp vegetable bouillon
  • 1 tsp brown sugar
  • Red pepper flake
  • 4-6 bell peppers, tops and cores removed
  • Fresh basil chopped
  • Sweet onions, diced
  • Pinch of salt
  • micro-greens for garnish

INSTRUCTION

  1. Preheat oven to 400°.
  2. In a small saucepan, prepare rice according to package instructions.
  3. In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in grape tomatoes and garlic and cook until fragrant, about 1 minute more. Add plant based chick’n and cook, for about 6 minutes.
  4. Stir in cooked rice and season with oregano, vegetable bouillon, and pepper. Mix and cook on low heat for 2 minutes. When ready, cover the skillet and set aside.
  5. In a small bowl, mix together oil, brown sugar, vegetable bouillon, red pepper flakes.
  6. Place peppers cut side-up in a baking dish and brush with oil mixture. Spoon chick’n mixture into each pepper and bake for 30-35 minutes, until peppers are tender.
  7. Remove from the oven, let this cool down, then garnish with micro-greens before serving.
  8. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Vegan Biscuits and Gravy: A Delicious and Easy Comfort Food

This Vegan Biscuits and Gravy recipe is a delicious and easy comfort food that is perfect for any occasion. The biscuits are made with simple ingredients that are easy to find, and they are quick and easy to prepare. The gravy is made with a vegan butter substitute, flour, and almond milk, and it is seasoned with salt, pepper, and garlic powder. This dish is sure to please everyone at the table!

INGREDIENTS

  • ½ C vegan butter, unsalted cut into tbsp size pieces +more for brushing
  • 1 tbsp apple cider vinegar
  • 1 C (scant) unsweetened almond milk
  • 2 ½ cups flour
  • 1 Tbsp sugar
  • 4 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

GRAVY

  • ½ lb Vegan Sausage (brand of your choice)
  • 1/4 C of flour 
  • 2 ½ C of non-dairy milk of your choice (I used almond milk)
  • Salt, Pepper, and brown sugar to taste

INSTRUCTIONS

  1. Place the butter in a small bowl and put in the freezer. 
  2. In a bowl add the apple cider vinegar and unsweetened almond milk. Set aside for 10 minutes. 
  3. Preheat oven to 450 degrees F. 
  4. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
  5. Take the butter out of the freezer and add it into the bowl. Using a pastry cutter, fork or hands, combine until a sand like texture. 
  6. Add buttermilk mixture and stir together just until combined. Don’t over mix. Dough will be sticky. 
  7. Sprinkle flour onto a surface and roll the dough out (see picture above)
  8. Sprinkle a touch more flour onto the top and roll the dough out until it’s no longer sticky. Make sure you don’t over work the dough. 
  9. Roll out the dough into a circular shape that is roughly about 1 inch high. Use a biscuit cutter, to cut out biscuits. Then, place on a parchment lined baking sheet.  
  10. You can repeat step 9 again with the remaining dough you have. Cut out as many biscuits as you can.  
  11. Bake for 10-15 minutes or until lightly golden brown. 
  12. While biscuits are baking, cook the vegan sausage in a lightly greased skillet over medium high heat. Remove sausage from pan when cooked.
  13. Whisk together the flour and non-dairy milk and add to the greased skillet where you cooked the sausage. Cook over low heat for 5 minutes until vegan gravy thickens.
  14. Add the cooked sausage into the skillet and season with salt, pepper and sugar (season according to your taste bud). 
  15. Slice the fresh biscuits in half and serve with gravy poured over them. Enjoy!
  16. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Sweet Potato Chickpea Bowl: A Match Made in Heaven

Sweet potato chickpea bowls are a delicious and healthy meal that is perfect for any time of day. They are made with simple ingredients that are easy to find, and they are quick and easy to prepare. The sweet potatoes are roasted until they are tender and then topped with a flavorful chickpea mixture. The bowls are then topped with your favorite toppings, such as chopped vegetables, a drizzle of curry paste, and a squeeze of lemon juice.

This recipe is vegan, gluten-free, and dairy-free. It is also a good source of protein and fiber. Sweet potatoes are a good source of vitamins A and C, as well as potassium. Chickpeas are a good source of protein, fiber, and iron.

This recipe is sure to become a regular in your rotation. It is delicious, healthy, and easy to make. So what are you waiting for? Give it a try today!

INGREDIENTS

  • 1 yellow onion, diced
  • 2 medium sweet potatoes, peeled and diced into 1/2-inch chunks
  • 2 garlic cloves, minced
  • 2 tbsp olive oil
  • 15-ounce can chickpeas, drained and rinsed
  • 15-ounce can coconut milk
  • 3 tbsp Thai red curry paste
  • 1 ½ tsp kosher salt
  • 1 tsp paprika
  • 4 cups baby spinach or chopped spinach
  • ½ tbsp lime juice, to finish (optional)
  • Crushed peanuts and torn fresh cilantro, to garnish
  • To serve: basmati rice or rice of choice

INSTRUCTIONS

  1. If serving with rice, start the basmati rice (prepare according to the package)
  2. Chop the onion, sweet potato, and garlic, as noted above.
  3. In a large skillet, pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sweet potato and sauté for 5 minutes, until onions are translucent. Add the garlic and sauté for 1 minute.
  4. Add the chickpeas (drained and rinsed), coconut milk, paprika, curry paste, 1 cup water and the kosher salt and bring to a simmer. Simmer until sweet potatoes are tender, about 15 to 20 minutes.
  5. Add the spinach and lime juice and cook until the spinach wilts, about 1 minute.
  6. Garnish with crushed peanuts and torn cilantro.
  7. Serve immediately with rice.
  8. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Fall Comfort in a Dish: Spinach Pumpkin Lasagna Recipe

This Spinach Pumpkin Lasagna recipe is the perfect dish to enjoy during the cozy autumn season. Layers of tender lasagna noodles, creamy pumpkin puree, and savory spinach come together to create a satisfying and flavorful meal that’s perfect for the cooler weather. The lasagna is made with a rich and creamy sauce, made with a blend of all plant based ricotta cheese, mozzarella, and Parmesan, creating a decadent and comforting dish with a vegan twist. Whether you’re looking for a cozy dinner to share with loved ones or a make-ahead meal for the week, this Spinach Pumpkin Lasagna is sure to be a hit.

INGREDIENTS

  • 10 lasagna noodles

CRUST:

  • ½ Tbsp olive oil
  • 6 ounces spinach (from 1 bag spinach)
  • 1 (15 ounce) container ricotta
  • 1 Tbsp vegan egg (or egg whites)
  • ½ tsp garlic powder
  • ½ tsp salt
  • Freshly ground black pepper

PUMPKIN LAYER

  • 2 (15 ounce) cans pumpkin puree
  • ½ cup unsweetened almond milk
  • ¼ tsp cinnamon
  • 2 Tbsp sugar
  • 1 tsp nutmeg
  • 1 tsp ginger
  • 1 tsp allspice
  • 1 tsp of salt
  • 1 tsp red pepper flake

CHEESE LAYER / GARNISH

  • 3 cups shredded plant based mozzarella cheese, divided (approximately 12 ounces)
  • 1 cup grated plant based parmesan cheese
  • Fresh chopped parsley

INSTRUCTIONS

  1. Preheat oven to 400 degrees F. Grease a 9×13 inch baking pan with nonstick cooking spray.
  2. Bring a large pot of water to a boil. Cook the lasagna noodles for 5-6 minutes, then drain. Immediately lay the noodles flat on an oiled baking sheet and set aside.
  3. In a medium pan over medium high heat, add ½ tablespoon olive oil. Cook the spinach, season with a little salt and pepper and cook until spinach wilts down. Once ready, set aside and allow too cool for a minute or two.
  4. In a small bowl, add the spinach, ricotta, egg, garlic powder, salt and pepper. Set aside.
  5. In a large bowl, add pumpkin, milk, sugar, cinnamon, nutmeg, ginger, allspice, salt and pepper. Mix until fully combine.
  6. To assemble the lasagna, spread 1 cup of pumpkin mixture over the bottom of the baking dish. depending on the side of your baking pan, place 4-5 of the cooked lasagna noodles on top of the pumpkin spread. Spread half of the spinach-ricotta cheese mixture on top of the noodles, then top with shredded mozzarella.
  7. Next, add 1 cup of the pumpkin mixture on top of the mozzarella and then sprinkle with parmesan cheese.
  8. Repeat layers once more with remaining ingredients. You should finish the top with the pumpkin spread and top with remaining shredded mozzarella and parmesan cheese.
  9. Cover with foil and bake for 25 minutes. Remove foil and bake another 15-20 minutes until cheese starts to brown just a bit.
  10. When ready, remove from the oven. Let it cool down for 10 minutes. Garnish with extra parmesan (if desired) and either chopped parsley. Cut and serve and enjoy.
  11. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

The Best Plant-Based Beef Patties You’ll Ever Eat

Looking for a tasty and healthy alternative to traditional beef patties? Try this Plant-Based Beef Patties recipe! Made with simple ingredients like plant based ground beef, and spices, these vegan patties are packed with protein and flavor. Whether you’re a vegan or just looking for a healthier option, these plant-based patties are a delicious and satisfying meal option. Plus, they’re easy to make and perfect for meal prep. Don’t let the steps intimidate you, the best feeling comes after you take the first bite into the patty once they are ready. Give this recipe a try and enjoy a flavorful and nutritious meal today.

INGREDIENTS

CRUST:

  • 2 ½ C organic all-purpose flour
  • 1 Tbsp baking powder
  • 1 Tbsp curry powder 
  • ½ tsp turmeric powder
  • 1 tsp dried parsley
  • ½ tsp dried thyme
  • 1 C salted butter
  • 1 C unsweetened Almond milk
  • 1/2 tsp sugar

BEEF FILLING:

  • 1 lb. plant based ground beef
  • 2 Tbsps Extra virgin olive oil
  • 1 scallion, chopped
  • 1 small onion, chopped
  • 2 scotch bonnet peppers, minced
  • 2 garlic cloves, minced
  • ½ cup vegetable stock
  • ½ tsp ginger powder
  • 2 bunches fresh thyme sprigs
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 Tbsp browning
  • ½ teaspoon vegetable bouillon base
  • Pinch of red pepper flakes (optional if you want it extra spicy)

INSTRUCTIONS

TO MAKE THE CRUST:

  1. In a large bowl, add the flour, baking powder, sugar, curry powder, turmeric, parsley, and thyme, whisking them all together until combined.
  2. Add the butter and combine together until the mixture becomes crumbly.
  3. Pour the milk into the dry mixture and stir until the dry ingredients are moistened. NOTE: You can use one hand to stir together here. (Add 1 Tbsp of milk if the dough is still dry)
  4. Form the dough into a ball and wrap it in plastic wrap and flatten it slightly and place in the refrigerator at least 1 hour.

MAKE THE FILLING:

  1. In a bowl, add the ground beef, salt, black pepper, onion powder, smoked paprika, garlic powder, ginger powder, and red pepper flakes, mixing everything together until meat is coated in seasonings. 
  2. In a medium skillet over medium-high heat, add the oil, heat for 1 minute. Add the minced garlic and scotch bonnet pepper, cook until fragrant and translucent. Add the ground beef mix and stir until the meat begins to change color a bit. Add in thyme sprigs, continue to stir (and breakdown the meat with a wooden spoon) to ensure that it cooke through well and becomes small pieces. Reduce the heat and let it simmer for 5-6 minutes.
  3. Add vegetable stock, browning, beef stock, red chili flakes , and let the meat continue to simmer for another 20-25 minutes or until the beef is cooked through fully and brown in color.
  4. Once ready, set aside and let this cool down.

ASSEMBLY

  1. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Remove the dough from the refrigerator and place on a lightly floured surface, rolling it out (see picture above). Cut into medium circles.
  3. Lightly brush water one one half of your dough (this will help the dough close together when folding). On the other half of the dough, add 2 Tbsps of the beef filling and carefully fold the dough in half (see picture above) Using a folk, press around the edges down and using a fork. Repeat until all patties are made.
  4. Bake in the oven 20-25 minutes, or until golden brown and the crust looks crispy.
  5. Once done, remove from the oven and let them cool for a few minutes. Enjoy
  6. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.
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