Recipes tagged with « Quick »
Quinoa Quinotto with Peas and Shiitakes
A quinoa-based creamy grain dish cooked slow in vegetable broth scented with thyme and roasted garlic. Shiitake mushrooms replace the original coffee mushrooms, roasted until caramelized to bring earthiness. Creamy cashew milk swapped for soya to add richness and balance. Aromatic lemon zest with chives and fresh peas fold in at the end. Crisp arugula salad tossed with lemon juice and olive oil tops the dish, finished with vegan Parmesan for umami punch. Layers of texture and brightness. Technique focused on gradual liquid absorption for creamy grains. Practical flavors that stand on their own.
Rustic Vinaigrettes Mixup
A lineup of five bold vinaigrettes revamped by cutting some quantities by a third, switching olive for avocado oil in two recipes, swapping honey for agave syrup, and slipping in lemon zest and smoked paprika for complexity. Methods tweaked slightly to coax out max flavor and texture, with clear visual and aroma signals marking readiness. Bacon lardons crisp until edges curl and foam subsides. Whisking rhythm crucial. Instructions fragment for fast kitchen recall. Substitution advice on standby if pantry limited or allergies present. Reliable, flexible, straightforward—no fluff, just results that hold for salads or grilled veg.
Korean-Style Quick Pickled Veggies
Crisp zucchini and bell pepper strips blanched briefly to keep snap and color. Dressed in a sharp-sweet umami marinade swapping mirin for soy sauce base; brown sugar reduced for balance. Toasted sesame oil anchor for nutty aroma. Rice vinegar for that bright tang. Quick cool down halts cooking—no mush. Short marinading but packed flavor. Vegan, gluten-free, no-dairy, and allergy-safe. Simple, fast prep with basic pantry swaps and solid kitchen techniques to nail texture every time.
Golden Mango Boost
A vibrant mango smoothie without dairy, packed with anti-inflammatory spices and fiber. Uses oat beverage and dates for natural sweetness. Blended till creamy, chilled with ice and garnished with fresh mango cubes and chia seeds. Curcumin provides subtle earthiness; fresh ginger adds bite. Ideal for quick energy, hydration, or a light breakfast. Completely plant-based, gluten-free, nut-free, and easy to tweak with pantry staples.
Sautéed Peas with Artichokes Twist
Frozen peas tossed quickly with artichoke hearts and sun-dried tomatoes. Garlic hit and fresh herbs. Uses olive oil instead of butter. Lemon zest for punch and toasted pine nuts added for contrast. Simple, fast, green. Five-minute sauté to keep peas al dente. Mixing freshness and nuttiness. Salt and pepper to finish. Bright and earthy. Textured. No cream, no dairy, no fuss.
Oatmeal Date Bowl
Start with 450 ml water. Steel-cut oats instead of oat flour. Nutmeg replaces cinnamon. Add salt, maple syrup reduced to 10 ml, swap dates for dried apricots diced. Finish with pumpkin seeds instead of walnuts. Cook oats stirring 10 minutes until thickened, tender. Pour into bowls. Top with apricots, pumpkin seeds. Slightly longer simmer than typical. Sweet and nutty, hearty.
Quick Pickled Bean Sprouts
Bean sprouts blanched briefly, tossed in a tangy mix of toasted seeds, rice vinegar, and a quick soy-mirin glaze with a hint of honey. Garnished with scallions for freshness. Simple, fast and vegan-friendly. Ready in about 15 minutes. Low calorie, light side dish or snack.