Food - Page 3

Make Spicy Vegan Chick’n Dumplings That Will Blow Your Mind

This Spicy Vegan Chick’n Dumplings are a delicious and comforting dish that’s perfect for cold winter days. This vegan version of classic chicken and dumplings features tender chunks of plant-based chick’n, cooked with onions, carrots, and celery in a flavorful sauce. The addition of spicy seasoning, such as paprika or cayenne pepper, adds a kick of heat to the dish, making it a warming and satisfying meal. The dumplings are soft and fluffy, and perfectly complement the savory filling. This recipe is not only delicious, but also healthy and easy to make, as it requires simple ingredients and minimal preparation time. So, whether you’re a vegan or simply looking for a delicious and hearty meal, give these Spicy Vegan Chick’n Dumplings a try and enjoy a bowl of comforting goodness.

INGREDIENTS

  • 1 cup cabbage or coleslaw of choice (I used a prepackaged shredded blend with carrots)
  • ½ cup Darling planted based Chick’n chopped
  • ⅓ cup scallions thinly sliced
  • ½ tbsp siracha
  • 3 cloves garlic, minced
  • 1 tsp ginger
  • 2 tsp soy sauce 
  • 2 tsp toasted sesame oil 
  • salt and red pepper flakes to taste
  • 2 tbsp oil
  • ¼ cup water
  • 1 packet dumpling wrappers

Sauce:

  • ½ cup soy sauce
  • ¼ cup rice vinegar
  • 1 tsp sesame oil
  • ½ tsp ginger, minced (or a pinch)
  • 2 cloves garlic, minced
  • 1 tbsp hot chili sauce
  • Kosher salt (a pinch if needed -taste before adding this)

INSTRUCTIONS

  1. Heat sesame oil in a large saute pan over medium heat.
  2. Add carrots and cabbage, along with a large pinch of salt and pepper.
  3. Cook, stirring frequently, for 6-8 minutes or until the liquid from the veggies has been released and begins to evaporate. 
  4. Add green onion, chick’n, garlic, ginger, sriracha, and soy sauce along with a pinch of salt and pepper. 
  5. Cook for an additional minute. Then transfer the filling to a bowl and pop it in the fridge for about 10 minutes to cool completely. 
  6. While the filling is cooling, combine dipping sauce ingredients and set aside.
  7. To assemble dumplings, wet the entire edge of the wrapper with water and add about a tablespoon of filling into the center of the wrapper.
  8. Fold the wrapper in half, creating a half-moon shape. Gently pat the bottom of the dumpling on the countertop to make sure it stands by itself.
  9. Continue with remaining filling until filling is finished or desired amount of dumplings are complete.
  10. Heat 3 tablespoons olive oil in a large saute pan over medium heat.
  11. Saute dumplings in a batch of 7-8 depending on how large your pan is.
  12. Cook dumplings for 2 minutes or until a dark golden-brown crust forms on the bottom of the dumplings.
  13.  Pour in ¼ cup of water, cover pan, and let the dumplings steam for 2-4 minutes or until the water has evaporated.
  14. Remove the lid and allow the dumplings to get crisp on the bottom again.
  15. Garnish with cilantro, green onion, and sesame seeds. Serve with dipping sauce and enjoy!
  16. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Start Your Morning Right with Blueberry Banana Baked Oatmeal

Made with simple and wholesome ingredients like rolled oats, ripe bananas, and juicy blueberries, this Blueberry Banana Baked Oatmeal is a perfect way to start your day. The oats are baked to perfection, creating a warm and comforting texture that’s both satisfying and filling. The sweetness of the ripe bananas and the tartness of the blueberries make for a perfect balance of flavors. This dish is easy to make, nutritious, and can be customized with your favorite toppings like nuts, seeds, and more fresh fruit. So, whether you’re in a rush or have a leisurely morning ahead, this Blueberry Banana Baked Oatmeal is the perfect way to fuel your day and start it off on the right foot.

INGREDIENTS

  • 1 C smashed ripped banana
  • 1 ½ C blueberries
  • ¼ C agave, or honey
  • 1 C uncooked old fashion oats
  • ½ tsp baking powder
  • 3/4 tsp cinnamon
  • pinch of salt
  • 1 tbsp flax seeds
  • 1 C oatmeal milk, or almond or any milk you desire
  • ¼ C just egg
  • 1 tsp vanilla extract

INSTRUCTIONS

  1. Preheat the oven to 375ºF. Mash the bananas well with a fork (you’ll need 1 cup).
  2. In a large bowl, add the mashed bananas, eggs, salt, vanilla, milk and whisk until the ingredients are combined.
  3. In a separate bowl, Mix together brown sugar, oats, flax seeds, baking powder, cinnamon, and nutmeg. Mix together then add in wet mixed ingredients and mix together until combined.
  4. Finally add blueberries and mix again until combined.
  5. Pour the oat mixture into a 9×9-inch casserole dish and transfer to the preheated oven. Bake for 45 minutes, or until it is golden brown on top and around the edges.
  6. Serve warm, top with extra blueberries and agave. (optional: refrigerate and enjoy cold!)
  7. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Quick and Easy Fresh Green Sauce Linguine for Busy Weeknights

This Fresh Green Sauce Linguine recipe is a perfect way to add some color and freshness to your dinner table. It’s super creamy, packed with fresh greens and ready within a couple of minutes. The recipe features a delicious and easy-to-make sauce made with fresh herbs, lemon juice, and olive oil, which is then tossed with tender linguine noodles.

The result is a bright and flavorful pasta dish that’s both satisfying and healthy. This recipe is also customizable, as you can add your favorite veggies or protein to the dish to make it more substantial. Whether you’re a vegetarian or just looking for a light and refreshing pasta dish, give this Fresh Green Sauce Linguine a try and enjoy the taste of fresh and healthy ingredients in every bite.

INGREDIENTS

  • Pack of linguine (preferably fresh linguine or any choice of pasta)
  • ½ cup parsley
  • ½ cup cilantro
  • 3 cups spinach
  • 1 avocado
  • 2 cloves garlic
  • 2½ tsp onion powder
  • ½ tsp garlic powder
  • 1/2 tsp cayenne
  • ¼ tsp nutmeg
  • 1/4 cup tahini
  • 1 tsp salt
  • 1½ – 2½ tbsp lemon juice
  • 1 cup coconut milk
  • Vegan parmesan cheese

INSTRUCTIONS

  1. Cook the linguine according to the instructions on the package. Set aside once done.
  2. Remove the stone and skin from the avocado and peel the garlic.
  3. Add parsley, cilantro, and spinach to the bowl of a food processor or high-powered blender. Add the avocado, garlic cloves, ground onion, ground garlic, cayenne, nutmeg, tahini, and salt. Process until as smooth as possible.
  4. Add in the coconut milk and 1.5 tbsp of the lemon juice and blend for one minute. Taste for lemon juice and add the remaining lemon juice as needed.
  5. Cover and refrigerate until needed or stir into hot drained pasta straight away and sprinkle with vegan cheese, cracked black pepper, and extra herbs if desired.
  6. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Easy to Make Breakfast Smoked Salmon Bagel Toast

Breakfast Smoked Salmon Bagel Toast is a delicious and easy-to-make breakfast option that is perfect for a quick meal on the go. This recipe is made with just a few simple ingredients, including smoked salmon, cream cheese, dill, grape tomatoes, and toasted cranberry bagel. To make this recipe, simply toast the bagels, spread them with cream cheese, top with smoked salmon, and finish with grape tomatoes, and salt and pepper to taste. This recipe is both flavorful and filling, and it is sure to start your day off right.

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Ingredients

  • 4 slices of Smoked Salmon
  • 1 Tbs of cream cheese
  • 1 Cranberry Bagel (or bagel of your choice)
  • 3 Cherry Tomatoes
  • 2 tablespoons coarsely chopped fresh dill
  • Freshly ground pepper

Instructions

  1. Stir cream cheese and dill together; season with pepper. Arrange salmon and tomatoes on a platter. Toast the bagel and serve with spread, salmon, and tomatoes.
  2. Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.

The Best at Home Korean Style Tacos

This at home Korean Style Tacos are a delicious and easy-to-make meal that is perfect for a quick and casual dinner. This recipe is made with just a few simple ingredients, including veal or protein of your choice, vegetables, and Korean-style barbecue sauce. To make this recipe, simply cook the veal in a skillet until ready. Then prepare your vegetables, I used cucumbers, and barbecue sauce. Once your protein is ready mix it in the barbecue sauce. Serve the mixture in tortillas and top with your favorite toppings, such as shredded cheese, sour cream, and avocado. This recipe is both flavorful and filling, and it is sure to please everyone at the table.

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Ingredients

  • 1 pound Veal Leg Cutlets or Thin Sliced Chicken
  • 1 cucumber (sliced very thinly)
  • 2 tbsps gochujang
  • 3 tbsps sugar
  • 2 tbsps soy sauce
  • 1 tsp white wine vinegar
  • 2 tsps sesame oil
  • 1/2 tsp chili pepper (finely minced fresh)
  • 3-4 Soft flour tortillas & crunchy taco shells

Instructions

  1. In a medium mixing bowl, combine gochujang, sugar, soy sauce, white wine vinegar, and oil together. Mix all the ingredients together until the mixture is smooth.
  2. Slice the veal leg or chicken cutlets into thin slices.
  3. Over a medium heat, in a small skillet fry the veal leg or chicken for about 10 minutes or until brownish texture.
  4. Remove from the pan and place in a small serving bowl. Pour the Kogi BBQ sauce over, mix and allow to sit for a 2-3 minutes.
  5. Serve with Soft and crunch taco shells together with thin sliced cucumbers and chopped spinach.
  6. Enjoy and make sure you tag #DinnerWithTayo, would love to see your dish.

Surprise Your Partner with These Perfectly Pan Seared Scallops

Seared scallops with a buttery white wine sauce is a classic dish that’s sure to impress any seafood lover. In this recipe, we take it up a notch with a decadent and flavorful Beurre Blanc sauce with a twist, made with shallots, white wine, butter and plenty of Nigerian flavors. This sauce perfectly complements the tender and succulent seared scallops, making for a dish that’s both elegant and easy to make. This impressive and luxurious dish can be served as an appetizer or main course for a special occasion, romantic dinner for two or just to treat yourself to something delicious. Let’s jump right into it.

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Ingredients

Salsa

  • 1 shallot, finely diced
  • ¼ cup fennel fronds, diced
  • ½ C cherry tomatoes, diced
  • 1 tbsp extra-virgin olive oil
  • 1 tsp red wine vinegar

Scallops

  • 1 pound large dry-processed sea scallops (about 12)
  • Kosher salt and black pepper
  • 2 tbsp olive oil

Sauce

  • 2 tbsp white wine
  • 1 tbsp Lemon Juice
  • ½ small red pepper (decided)
  • 4 grape tomatoes
  • 1 tbsp maggi seasoning (or seasoning salt)
  • 1 tsp red crushed pepper (if you want it spicy, add 2 teaspoon)
  • 2 tbsp of non-salted butter

Instructions

  1. For the salsa, mix shallot, fennel fronds, cherry tomatoes, olive oil and vinegar together in a small bowl and set aside.
  2. Pat scallops dry on both sides with a paper towel; they must be extremely dry. Sprinkle one side with sea salt and a small grind of black pepper.
  3. Heat oil in a nonstick frying pan over medium-high heat. Allow the oil to heat up and shimmer, then place the scallops in the pan in a single layer and reduce heat to medium. Cook for approximately 2 minutes or until bottoms begin to brown and caramelize. Flip scallops, cook for another minute and then remove to a warm plate.
  4. For the sauce, in a food processor, blend the tomatoes, red pepper, add in maggi or seasoning salt, red crushed pepper, white wine, and lemon juice.
  5. Turn heat down to low-medium and add butter until it melts, stir to remove browned bits on the bottom of the pan. Gently add the blended sauce and continue to stir. Cook for about 2 minute (occasionally stirring) until the sauce has a slight thick texture. Then remove from heat.
  6. To serve, lightly spread the sauce on a plate, place scallops on top of the sauce and garnish each with a small spoonful of salsa.
  7. Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.
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