fast recipe

How To Make Red Snapper Ceviche with A Nigerian Pepper Soup Twist

If you’re looking to try something fresh and vibrant, this Pepper Soup with Red Snapper Ceviche is a beautiful fusion of flavors that will transport you to the warm coasts of West Africa. The pepper soup base is savory and spicy, simmered with thyme and vegetable bouillon, while the red snapper ceviche is bright and zesty, mixed with fresh onions, grape tomatoes, and a hint of Maggi seasoning. Once combined, the heat from the soup perfectly complements the citrusy snapper, making each spoonful a burst of bold flavor. Pair it with fried sweet plantains or noodles for a complete and satisfying meal. Give it a try—you’ll love the twist of familiar ingredients in this refreshing dish!

Ingredients for Pepper Soup:

  • 4 cups water
  • 1 tablespoon crushed red pepper flakes
  • 2 tablespoon Knorr vegetable bouillon 
  • 1 tablespoon fresh thyme (or ½ teaspoon dried thyme)
  • 1-2 tablespoon olive oil

Ingredients for Red Snapper Ceviche:

  • 2 red snapper fillets, diced into small bite-sized pieces
  • ½ small yellow onion, finely chopped
  • ½ cup grape tomatoes, halved
  • 2 tablespoons fresh thyme leaves
  • ½ tablespoon Maggi seasoning

Step-by-Step Instructions:

1. Prepare the Red Snapper Ceviche:

  • Dice the red snapper fillets into small pieces and place them in a bowl.
  • Add the chopped onion, halved grape tomatoes, thyme, and crushed Maggi seasoning to the bowl.
  • Mix well, taste, and adjust seasoning if needed.
  • Set the ceviche aside in the fridge to chill while you prepare the pepper soup.

2. Prepare the Pepper Soup:

  • In a pot, bring 4 cups of water to a boil.
  • Add the crushed red pepper flakes, Knorr vegetable bouillon, olive oil, and thyme.
  • Let the mixture simmer for 15 minutes, allowing the flavors to infuse. Adjust seasoning if necessary.
  • Once ready, let the pepper soup cool to room temperature.

3. Assemble the Dish:

  • In a small bowl, pour about ¼ cup of the pepper soup.
  • Spoon a portion of the red snapper ceviche over the soup.
  • Garnish with fresh thyme for an extra burst of flavor.

Serving Suggestion:

  • This dish is best enjoyed with fried sweet plantains or noodles for a more filling meal. The sweet and savory flavors complement the ceviche and spicy pepper soup perfectly.

Enjoy!

Easy to Make Peanut Butter Balls with Oats

Peanut Butter Balls with Oats and Flax Seeds

These peanut butter balls blend the creamy richness of peanut butter with the chewy texture of old-fashioned oats, complemented by a hint of sweetness and crunch from the coconut. The inclusion of ground flax seeds not only adds a subtle nutty undertone but also a boost of nutrients, making these treats both delicious and nourishing. Drizzled or coated with melted semi-sweet chocolate, they become irresistibly decadent. Perfect as a midday snack or a sweet treat after dinner, these balls are a testament to the magic that simple ingredients can create when combined with care.

Ingredients:

1 cup creamy peanut butter
1 cup old-fashioned oats
1/2 cup semi-sweet chocolate chips
1/4 cup ground flax seeds
1/4 cup honey
1/2 cup sweetened coconut flakes

Yield: Approximately 20-25 balls, depending on size

Instructions:

  1. Mix Dry Ingredients: In a large mixing bowl, combine the old-fashioned oat, ground flax seeds and coconut flakes.
  2. Add Wet Ingredients: Pour in the creamy peanut butter and honey. Mix well until all the ingredients are thoroughly combined. The mixture should be sticky and able to hold its shape.
  3. Form Balls: Using clean hands or a scoop, take a portion of the mixture and roll it into a ball, roughly the size of a golf ball. Repeat until all the mixture is used.
  4. Set: Place the balls on a baking sheet lined with parchment paper or a silicone mat. Refrigerate for at least 1 hour, or until the balls are set and firm.
  5. Serve and Store: Once set, transfer the peanut butter balls to an airtight container. They can be stored in the refrigerator for up to a week. Enjoy!

Chocolate Coating (Optional):

  1. In a microwave-safe bowl, melt the semi-sweet chocolate chips. This can be done by microwaving in 20-second intervals, stirring after each interval until the chocolate is smooth and fully melted.
  2. Dip each peanut butter ball into the melted chocolate, ensuring it’s fully coated. Use a fork to lift the ball out, letting the excess chocolate drip off.

Notes:

If the mixture is too dry and crumbly, add a bit more honey or peanut butter to reach the desired consistency.
For a more robust flavor, you can toast the coconut flakes in a dry pan over low heat until golden before using them for coating.
These balls can also be stored in the freezer for longer shelf life, and they taste great chilled!

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.

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.

Easy to Bake Pumpkin Scones

It’s that time of the year when pumpkin everything is in style. These easy to bake pumpkin scones topped with a decadent maple glaze are perfect with a hot cup of coffee on a crisp Fall morning or cozy afternoons. Made with pumpkin puree and warm spices like cinnamon and nutmeg, these scones are packed with autumn flavors. The dough comes together easily with just a few simple ingredients, and the scones are ready to bake in no time. Once they’re out of the oven, the scones are tender, flaky, and just the right amount of sweet. Whether you enjoy them with a cup of coffee or as a quick breakfast on the go, these Easy to Bake Pumpkin Scones are sure to become a fall favorite.

INGREDIENTS

  • 2 cups all-purpose flour
  • ¼ C sugar
  • 2 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla
  • pinch of salt
  • 6 Tbsp hardened coconut oil (or vegan butter/margarine)
  • 3/4 C pumpkin puree
  • 1/3 C unsweetened almond milk 

Maple Glaze

  • 1 C organic powdered sugar
  • 2 tsp pure maple syrup
  • 1 Tbsp unsweetened almond milk

INSTRUCTIONS

  1. Glaze: In a small/medium bowl, add the powdered sugar, maple syrup and non-dairy milk, mix well and set aside. Glaze should be thick. If glaze is thin, place in the refrigerator to chill and thicken.
  2. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper, and lightly grease with oil.
  3. In a medium size bowl, mix the flour, baking powder, sugar, pumpkin spice and salt, blend well. Add the coconut oil, and using either a pastry blender or mixing spoon, mix well. Then add the pumpkin puree, vanilla, and milk to the mixture, stir to form a dough. Using your hands, knead the dough into an even ball.
  4. Transfer the dough to a lightly floured surface. Lightly flour the top of the dough and pat into a circle, (see picture above – roughly about 1 inch high 8 inch wide). Using a knife, gently divide the dough into 6 – 8 slices.
  5. Place the scones on the baking sheet. Place in the oven and bake for about 18 minutes, until lightly golden along the edges. Let cool a bit before transferring to a cooling rack.
  6. Once your scones are cooled, drizzle the glaze in a zig zag across the top of each scone. Let the glaze set before serving. Enjoy.
  7. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Breakfast Avocado Toast: A Delicious Way to Start Your Day

Looking for a quick and easy breakfast option that’s both delicious and nutritious? Try this Avocado Toast recipe! Simply toast a slice of bread, some fresh avocado, and sprinkle with your favorite toppings for a satisfying and flavorful meal. Avocado Toast is packed with healthy fats, fiber, and protein, making it a perfect way to fuel your day. Whether you’re in a rush or just looking for a tasty breakfast option, this Avocado Toast recipe is sure to become a go-to. Give it a try and start your day off right!

INGREDIENTS

  • 2 slices cinnamon raisin bread
  • Vegan cream cheese
  • Just eggs (or choice of vegan eggs)
  • Salt and black pepper for taste
  • 1 ripped avocado

INSTRUCTIONS

  1. Toast the slices of bread.
  2. Cook the just eggs – Add salt and pepper for taste
  3. Remove the skin and seed from the avocado then slice (see photo above)
  4. Build your toast with cream cheese, eggs, avocado.
  5. Top with micro greens. Add salt and pepper for taste.
  6. Serve and enjoy. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.
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