easy recipe - Page 7

The Ultimate Stuffed Vegan Burrito

This Stuffed Vegan Burrito is a mouthwatering dish that is sure to satisfy your hunger and taste buds. The burrito is filled with spicy black beans, plantains, sweet potatoes, diced tomatoes, onions, bell peppers, corn and meatless ground beef, all sautéed in a skillet with a variety of spices. The burrito is wrapped in a large tortilla, making it easy to enjoy on the go or at work. This recipe is not only easy to make but also healthy and customizable. You can add or subtract any ingredients to suit your taste, making it a versatile option for any meal.

Ingredients:

  • 1 Can Black Beans (Drained)
  • 1 Can Sweet Corn (Drained)
  • Whole Wheat Tortilla Wrap
  • Lightlife Smart Ground Meatless Original Crumbles or vegan meat of your choice
  • 2 tablespoons avocado oil
  • Diced onions
  • 2 teaspoon of salt
  • 1/2 red bell pepper chopped.
  • 1 teaspoon black pepper
  • 6 Grape tomatoes cut into half each
  • 1 or 2 plantains (depending on serving)
  • 1 Sweet potato, cut into fries size
  • Premade Cauliflower rice

Instructions:

  1. Preheat the oven to 380 degrees. Season the sweet potatoes with a pinch of salt and black pepper, add in a tad bit of avocado oil, toss the fries around and then place it into the oven. Remove once ready and set aside.
  2. While the fries are in the oven, place the cut up plantains on a frying pan with oil over medium-high heat. Fry the plantains until both sides are nice and golden. Once they are ready, remove them from the oil, place them on a paper towel to drain an excessive oil and set aside.
  3. Add avocado oil in a frying pan over medium heat, now add in the grape tomatoes, red bell peppers, and onions. Allow this to cook for no longer than 5 minutes. Add in ground meatless original crumbles and cook for another 10 minutes.
  4. Grab your whole wheat tortilla wrap and add the vegan meat mix, spinach, corn, black beans, plantains, and sweet potato fries.
  5. Gentle wrap this together and watch how this perfect burrito easily comes together. Place the wrapped burrito back in the pan and fry both sides to get that nicely toasted external look (see photos above).
  6. Here’s the best part, you now get to eat this food! Don’t forget to tag #Dinnerwithtayo and @tayoscreation on your social media pages.

Make This Seafood Pasta With Herbed Cream Sauce

Seafood pasta with herbed cream sauce is a decadent and delicious dish that is perfect for seafood lovers. This recipe starts with cooking your choice of pasta, such as linguine or fettuccine, in a large pot of boiling salted water until al dente. While the pasta is cooking, prepare the herbed cream sauce by sautéing minced garlic and chopped shallots in a pan with butter until fragrant. Then, add heavy cream, white wine, and a mixture of chopped herbs such as parsley, thyme, and basil, and let the sauce simmer until thickened. Next, add a variety of seafood such as shrimp, scallops, and mussels to the sauce and cook until they are just cooked through. Finally, add the cooked pasta to the pan and toss to coat with the creamy seafood sauce. Garnish with chopped herbs and grated parmesan cheese. This seafood pasta with herbed cream sauce recipe is a perfect choice for a special occasion or a romantic dinner for two. It is creamy, flavorful, and packed with a variety of seafood that adds a unique and delicious touch to this classic pasta dish.

Ingredients:

  • Pack of fettuccini Pasta
  • 3-5 lobster tails (depending on serving)
  • 1 lb of shrimp
  • 2 tablespoons olive oil
  • 1/2 onion diced
  • fresh tarragon
  • 2 cloves garlic
  • 1/4 cup white wine
  • 8 grape tomatoes
  • 1 1/2 cups heavy cream
  • 1 tablespoon chicken bouillon
  • 1 teaspoon red crushed pepper flakes
  • Pinch of salt
  • Parmesan Cheese, shredded
  • Fresh parsley, chopped for garnishing.

Instructions:

  1. Cook the pasta according to the package.
  2. Remove lobster meat from the shell, discard the shell. Peel and clean the shrimp under cold running water.
  3. Cut lobster meat into bite-size pieces. In a bowl, add the lobster meat and shrimp together. Add olive oil, chicken bouillon seasoning, a pinch of salt, and red crushed pepper. Mix together and set aside.
  4. Heat olive oil in a large skillet, add diced onion and garlic and cook over medium heat until translucent, about 3 minutes.
  5. Add in shrimp and lobster, cook for about 5 – 6 minutes, or until when the shrimp and lobster meat are cooked completely.
  6. Cut the grape tomatoes in half and add them to the skillet. Add in fresh Tarragon and stir together.
  7.  Add heavy cream and white wine and bring to boil, then reduce to simmer and add the chicken bouillon cube, stirring until the cube is completely dissolved. Add the pasta into the sauce and stir the sauce with the pasta until the sauce coats it fully.
  8. Top with fresh chopped parsley and shredded Parmesan cheese.
  9. Serve and Enjoy. Don’t forget to use the hashtag #DinnerWithTayo.

How To Make This Baked Curry Salmon In Few Steps

Baked curry salmon is a delicious and healthy dish that is easy to prepare and perfect for any weeknight dinner. This recipe starts by marinating fresh salmon fillets in a mixture of curry powder, paprika, cumin, and turmeric for at least 30 minutes. Then, the marinated salmon is placed on a baking sheet lined with parchment paper, and a crispy potato crust is prepared by slicing thin rounds of potatoes and arranging them over the salmon fillets. The potatoes are seasoned with salt, pepper, and olive oil and then baked in the oven for 20-25 minutes until the salmon is cooked through and the potatoes are crispy and golden brown. The result is a perfectly tender and flavorful salmon fillet with a crunchy and delicious potato crust that adds a unique twist to this classic dish. This baked curry salmon recipe is not only healthy and flavorful but also quick and easy to make, making it a perfect go-to dish for busy weeknights.

Ingredients

  • 1LB of Sockeye Salmon (or Atlantic Salmon)
  • 1 tbsp curry seasoning
  • 1 tbsp paprika
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1/2 tbsp black pepper
  • 1/2 tbsp sea salt
  • 1/2 tbsp parsley
  • Extra light Olive oil

Instruction

  1. Preheat the oven at 375 degrees
  2. Season the salmon with all your ingredients. Brush down with olive oil and bake it for about 20-25 minutes.
  3. Once the salmon is ready, remove it from the oven garnish with fresh chopped parsley and enjoy.
  4. Tag #Dinnerwithtayo if you remake this recipe.

Fresh Mahi-mahi Made In This Thai Coconut Curry Sauce

Mahi-mahi is a popular fish species found in the tropical and subtropical waters of the world. It is also known as the dolphin fish or dorado. It has a firm texture and a sweet, mild flavor, which makes it a popular choice among seafood lovers.

One delicious way to prepare mahi-mahi is by cooking it in a Thai coconut curry sauce. This recipe is not only easy to make, but it also packs a punch of flavors that will leave your taste buds dancing.

This recipe serves 4 people and takes around 30 minutes to make. It is a perfect dish for a weeknight dinner or a special occasion. The combination of the sweet and mild mahi-mahi with the spicy and creamy coconut curry sauce is sure to be a hit with everyone at the table.

Here’s what you’ll need to make fresh mahi-mahi in Thai coconut curry sauce:



Ingredients

  • 1/2 can of unsweetened coconut milk
  • 1 tablespoon fresh lime juice
  • 2 tablespoon Thai red curry paste
  • 2 teaspoon sugar
  • 4 teaspoons minced peeled fresh ginger
  • 1 teaspoon garlic seasoning
  • 1 teaspoon fish sauce
  • 2 tablespoons minced green onions (more for garnishing after plating)
  • 1 pound of mahi-mahi fillets (sliced into 4 pieces)
  • This dish should be served with steam rice or quinoa & rice mix (basmati, wild and jasmine rice mix)

Instructions

  1. Combine the coconut milk, lime juice, red curry paste, garlic, fish oil, salt together in a bowl, green onions and mix. Scoop out 1/4 cup of the sauce to brush the fish with later.
  2.  Pour the remaining mix in a sauce pan and bring to a boil over medium high heat. Simmer  for 8 to 9 minutes until sauce thickens slightly. 
  3. Remove the sauce from heat; stir in green onions. Set aside to cool slightly. Season sauce with salt and pepper.
  4. Preheat oven to 400 degrees. Season fish with salt and pepper then brush each pieces of fish with the 1/4 cup of sauce you set aside from earlier. Bake the fish in the oven for 15 minutes.
  5. Once the fish is ready, serve with rice and pour some of the remaining sauce over the fish. Sprinkle with additional green onions if needed.

Fresh Green Salad with Homemade Greek Yogurt Dressing

Are you looking for a delicious and healthy meal option that’s easy to make? Look no further than this Fresh and Creamy Green Salad with Homemade Greek Yogurt Dressing recipe! Packed with a variety of fresh greens and vegetables, this salad is a great way to get your daily dose of nutrients while satisfying your cravings for something delicious. The homemade Greek yogurt dressing is the star of the dish, adding a tangy and creamy flavor to the greens. Plus, it’s easy to make and much healthier than store-bought dressings. So, whether you’re looking for a quick lunch or a healthy side dish for dinner, give this recipe a try and enjoy the goodness of fresh and creamy green salad!

Ingredients

  • 1 precut packaged butternut squash
  • 1 tablespoon olive oil
  • ¼ teaspoon cumin
  • ¼ teaspoon cajun seasoning
  • Salt and pepper to taste
  • ¼ cup olive or vegetable oil
  • ¼ cup apple cider vinegar
  • 2 tablespoons Greek yogurt
  • 1 tablespoon maple syrup
  • 1 shallot, minced
  • 1 bunch of kale, spinach, and arugula (optional add in: steamed brussels sprouts)
  • 1 tablespoon sunflower seeds
  • 1 avocado peeled and diced

Instructions:

  1. Preheat the oven to 425°F. Put the squash on baking sheet pan and sprinkle with the olive oil, cumin and season with salt and pepper. Spread the squash out across the pan.
  2. Roast the squash for about 15 minutes or until tender, then scrape under the pieces using a metal spatula angled down toward the bottom of the pan and toss them around, spreading them out again.  After tossing the squash, set aside and cool for a few minutes.
  3. Meanwhile, in a small bowl, mix together the olive oil, vinegar, yogurt, maple syrup and shallots, then season with salt and pepper. 
  4. In a large bowl, combine the kale, spinach, arugula, roasted squash and sunflower seeds. Drizzle the salad with enough dressing to lightly coat, then toss to combine. (Save any extra dressing for another use.) Add the avocado, gently toss again and enjoy.

Coconut Jerk Shrimp and Plantains: Simple Weeknight Meal

Coconut Jerk Shrimp & Plantains is a delicious and flavorful dish that is perfect for a weeknight meal or a party. The shrimp are cooked in a flavorful jerk sauce made with coconut milk, soy sauce, brown sugar, lime juice, ginger, garlic, and scotch bonnet pepper. The plantains are fried until golden brown and tender, and they add a delicious sweetness to the dish. This dish is sure to please everyone at the table!

Here are some additional tips for making delicious Coconut Jerk Shrimp & Plantains:

  • Use fresh shrimp. The fresher the shrimp, the better the dish will taste.
  • Don’t overcook the shrimp. Shrimp should be cooked until they are pink and cooked through, but not overcooked, or they will become tough.
  • Use ripe plantains. Plantains that are too green will be starchy and not very flavorful. Plantains that are too ripe will be mushy.
  • Serve with rice or another grain. Coconut Jerk Shrimp & Plantains is a great dish to serve with rice or another grain. The rice will help to soak up the flavorful sauce.
  • Enjoy! Coconut Jerk Shrimp & Plantains is a delicious and flavorful dish that is sure to please everyone at the table!

Ingredients

  • 1 pound extra-large shrimp tail on, deveined, and cleaned
  • 1 coconut
  • 1 tablespoon lemon juice
  • 1 tablespoon coarsely ground pepper
  • 1 teaspoon fresh thyme
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon salt
  • 1/4 cup soy sauce
  • 1 tablespoon vegetable oil
  • 1 medium onion coarsely chopped
  • 3 medium scallions chopped
  • 2 Scotch bonnet chilies chopped
  • 2 garlic cloves chopped
  • 1 tablespoon Jamaican all spice powder

Instructions

  1. Finely chop onions, sweet chili pepper, scallions, and garlic; set aside.
  2. Peel shrimp, devein and clean in a bath of vinegar or lemon with water.
  3. Drain and dry with paper towel. Place in a large bowl. Season with all spice, pepper, nutmeg, and pour soy sauce over shrimp and mix well. Let marinate for about 10 minutes.
  4. Here’s a trick on how to open the coconut at home with a hammer. Once you crack open the coconut, scrap some of the coconut out and set aside.
  5. Heat tablespoon of oil in a large skillet over medium heat. Add in pepper, onions, garlic, scallions, coconut and thyme. Cook for 5 minutes. Add shrimp and cook while stirring occasionally. Remove the shrimp from heat, cover and  set aside so it stays hot while you prepare your plantain or side of your choice.
  6. Cut the sweet plantains, and in a separate skillet, add 1 tablespoon of oil. Fry the plantains until they are golden. Remove the plantains from the skillet once ready. Place in a paper towel to remove excessive oil.
  7. Once the plantains are ready, serve immediately with shrimp.
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