quick 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:

Mix Dry Ingredients: In a large mixing bowl, combine the old-fashioned oat, ground flax seeds and coconut flakes.
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.
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.
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.
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):

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.
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!

How To Make Oven-Baked Sweet Potato Mac and Cheese

This oven-baked sweet potato mac and cheese is a delicious twist on a classic comfort food. This recipe incorporates nutrient-dense sweet potatoes into the creamy, cheesy sauce for a healthier take on mac and cheese. The sweet potatoes add a subtle sweetness and creaminess to the dish, while also boosting its nutritional value. The result is a rich, satisfying meal that the whole family will love. Plus, this recipe is easy to make and can be customized with your favorite mix-ins and toppings. Give it a try and enjoy the delicious taste of sweet potato mac and cheese.

Ingredients

1 box penne pasta
3-5 sweet potato (depending on serving)
1 can of carnation condensed milk
1 cups shredded sharp Cheddar cheese
1 1/4 cups shredded sharp Cheddar jack cheese
1 1/4 cups shredded sharp Mozzarella cheese
Feta Cheese (for topping)
1 teaspoon salt
1 teaspoon paprika pepper
Fresh parsley finely diced (for garnish)

Instructions

Preheat oven at 350 degrees.
In a large pot of boiling water, cook the pasta until just tender, 7 to 9 minutes. Add in 1 Tbsp butter and salt. Drain once done; set aside.
Meanwhile, cut the sweet potato in several several pieces or in half. Cook the potatoes in a large pot of boiling water until they are tender, 10-15 minutes.
Once the sweet potatoes are done, allow the potatoes to cool down on a cooling rack and peel the skin off. Cut the potatoes into small pieces and sit aside.
In a small pot, Whisk milk Heat over medium heat, add in cheddar cheese and pinch of salt; whisking frequently, until steaming, hot, and cheese have melted and blended in with the mix.
Remove from heat.
Prepare the bottom of the baking dish with Cheddar jack cheese. Add the sweet potatoes then penne pasta. Top with cheese mix; Top with mozzarella cheese, feta cheese and paprika.
Bake on the upper rack in the oven until the cheese are nicely melted and the top is lightly browned and crispy, about 10 minutes.
Remove from the oven and garnish with finely diced parsley.
Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.

Mushroom Magic: Transforming Gyros into a Vegan Delight

These Vegan Mushroom Gyros are a delicious vegan twist on a classic Greek cuisine! Filled with savory marinated mushrooms, fresh vegetables, and a tangy vegan tzatziki sauce, these gyros are a delicious and healthy way to satisfy your cravings. Whether you’re a seasoned vegan or simply looking to explore new flavors, this recipe is sure to impress. So, grab some warm pita bread and get ready to indulge in the bold and delicious flavors of these Vegan Mushroom Gyros!

INGREDIENTS

For mushroom

2 tbsp olive oil
1 onion sliced
4 cloves of garlic
1 tsp cumin
1 tsp paprika powder
½ tsp chili powder
1 pinch of ground cinnamon
2 tbsp tomato paste
4 portobello mushrooms
3 tbsp soy sauce
2 tbsp agave
½ tsp salt to taste
½ tsp black pepper to taste

For vegan tzatziki

2 cup creamy cashew cultured yogurt alternative or dairy-free Greek yogurt
1 cup shredded or diced cucumber
2 Tbsp lemon juice
2 cloves garlic minced
1 Tbsp chopped dill
Salt and pepper to taste

For serving:

store-bought pita breads
arugula or greens of choice
cucumber (sliced)
cherry tomatoes, diced
vegan feta cheese

INSTRUCTION

Preheat oven to 395° F.
Clean and slice the mushrooms .
In a large skillet over medium heat, heat the oil and sauté the onions for 3-4 minutes. Add the garlic, cumin, paprika, chili, and cinnamon. Sauté for a minute until everything is well combined. Then add tomato paste, mushrooms, salt and pepper and cook for another 3-4 minutes. Add soy sauce, agave and mix everything together.
Transfer the mixture to an oiled baking dish, spray with a little cooking spray and bake for 25 minutes, mixing halfway through.
Let’s prepare your Tzatziki while the mushroom are in the oven. In a bowl, mix together yogurt, cucumber, dill, garlic, and lemon. Season with salt and pepper to taste.
Time to assemble the gyros! First, spread some tzatziki in the center of the pita breads, add arugula, cucumbers, tomatoes, mushrooms, and top with feta cheese and more tzatziki if desired.
Fold in half 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

Preheat oven to 400°.
In a small saucepan, prepare rice according to package instructions.
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.
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.
In a small bowl, mix together oil, brown sugar, vegetable bouillon, red pepper flakes.
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.
Remove from the oven, let this cool down, then garnish with micro-greens before serving.
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

Preheat oven to 400 degrees F. Grease a 9×13 inch baking pan with nonstick cooking spray.
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.
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.
In a small bowl, add the spinach, ricotta, egg, garlic powder, salt and pepper. Set aside.
In a large bowl, add pumpkin, milk, sugar, cinnamon, nutmeg, ginger, allspice, salt and pepper. Mix until fully combine.
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.
Next, add 1 cup of the pumpkin mixture on top of the mozzarella and then sprinkle with parmesan cheese.
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.
Cover with foil and bake for 25 minutes. Remove foil and bake another 15-20 minutes until cheese starts to brown just a bit.
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.
Make sure you hashtag #DinnerWithTayo, I would love to see your dish.