Here's an
enticing outline of the 8 must-realize recipes moving in 2024
1. Instant Pot Pho:
Bridling the comfort of the Moment Pot, this recipe conveys the rich, fragrant kinds of Vietnamese pho in a small part of the time, making it an optimal weeknight supper choice.
Crafting Charred Cauliflower Steaks:
Ingredients:
- 1 large head of cauliflower
- Olive oil
- Salt and pepper
- Optional seasonings: Smoked paprika, garlic powder, cumin, chili powder
Instructions:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Remove the leaves and trim the stem of the cauliflower, keeping the core intact. Place the cauliflower head stem-side down on a cutting board.
Slice the cauliflower into 1-inch thick steaks, starting from the center of the cauliflower and working your way outwards. You should be able to get 2-3 steaks from one large cauliflower head, depending on its size.
Place the cauliflower steaks on the prepared baking sheet. Drizzle both sides of the steaks with olive oil and season generously with salt and pepper. If desired, sprinkle with your choice of seasonings such as smoked paprika, garlic powder, cumin, or chili powder for added flavor.
Heat a large skillet over medium-high heat. Once hot, add the cauliflower steaks in a single layer (you may need to work in batches depending on the size of your skillet). Cook for 3-4 minutes on each side, or until charred and golden brown.
Transfer the charred cauliflower steaks back to the prepared baking sheet. Place in the preheated oven and roast for an additional 15-20 minutes, or until the cauliflower is tender when pierced with a fork.
Remove from the oven and serve the charred cauliflower steaks hot, garnished with fresh herbs or a squeeze of lemon juice if desired.
2. Charred Cauliflower Steaks:
Raising humble cauliflower to star status, this recipe includes thick cauliflower cuts scorched flawlessly and presented with delightful sauces and fixings for a generous and fulfilling dish.
Ingredients:
- 1 large head of cauliflower
- Olive oil
- Salt and pepper
- Optional seasonings: Smoked paprika, garlic powder, cumin, chili powder
Instructions:
1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
2. Remove the leaves and trim the stem of the cauliflower, keeping the core intact. Place the cauliflower head stem-side down on a cutting board.
3. Slice the cauliflower into 1-inch thick steaks, starting from the center of the cauliflower and working your way outwards. You should be able to get 2-3 steaks from one large cauliflower head, depending on its size.
4. Place the cauliflower steaks on the prepared baking sheet. Drizzle both sides of the steaks with olive oil and season generously with salt
and pepper. If desired, sprinkle with your choice of seasonings such as smoked paprika, garlic powder, cumin, or chili powder for added flavor.
5. Heat a large skillet over medium-high heat. Once hot, add the cauliflower steaks in a single layer (you may need to work in batches depending on the size of your skillet). Cook for 3-4 minutes on each side, or until charred
and golden brown.
6. Transfer the charred cauliflower steaks back to the prepared baking sheet. Place in the preheated oven and roast for an additional 15-20 minutes, or until the cauliflower is tender when pierced with a fork.
7. Remove from the oven and serve the charred cauliflower steaks hot, garnished with fresh herbs or a squeeze of lemon juice if desired.
3. Jackfruit Pulled "Pork" Sandwiches:
Ideal for vegetarians and meat-darlings the same, this recipe changes jackfruit into a delicate, tasty option in contrast to
pulled pork, served on a toasted bun with tart coleslaw and grill sauce.
Ingredients:
- 2 cans young green jackfruit in water or brine
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 cup vegetable broth
- ½ cup barbecue sauce
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce or tamari
- 1 tablespoon maple syrup or brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- Salt and pepper to taste
- Hamburger buns or sandwich rolls
- Coleslaw (optional, for serving)
Instructions:
1. Drain and rinse the canned jackfruit under cold water. Pat dry with paper towels and remove the hard core from the center of each jackfruit piece.
Shred the jackfruit using your fingers or two forks, pulling apart the fibrous strands.
2. In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
3. Add the shredded jackfruit to the skillet and cook for 2-3 minutes, stirring occasionally.
4. In a small bowl, whisk together the vegetable broth, barbecue sauce, tomato paste, soy sauce or
tamari, maple syrup or brown sugar, smoked paprika, garlic powder, onion powder, and ground cumin. Pour the sauce mixture over the jackfruit in the skillet and stir to combine.
5. Reduce the heat to low and simmer the jackfruit mixture for 20-25 minutes, stirring occasionally, until the jackfruit is tender and the sauce has thickened.
6. Taste and adjust the seasoning with salt and pepper as needed.
7. To assemble the sandwiches, toast the hamburger buns or
sandwich rolls if desired. Spoon the jackfruit pulled "pork" mixture onto the bottom half of each bun. Top with coleslaw if desired, and cover with the top half of the bun.
8. Serve the jackfruit pulled "pork" sandwiches immediately, with extra barbecue sauce on the side if desired. Enjoy!
6. **Aquafaba Meringue**: Using the sorcery of aquafaba (the fluid from a
jar of chickpeas), this recipe makes light and breezy meringue treats or pavlovas, offering a vegetarian accommodating option in contrast to customary egg-based meringues.
4. Keto Cauliflower Pizza Crust:
Taking care of the consistently developing interest for keto-accommodating choices, this recipe replaces conventional pizza covering with a low-carb cauliflower base, permitting pizza sweethearts to enjoy without the culpability.
Ingredients:
- 1 cup aquafaba (liquid from a can
of chickpeas)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract (optional)
- 1/2 teaspoon cream of tartar (optional)
Instructions:
1. Preheat your oven to 200°F (95°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. In a clean, dry mixing bowl, add the aquafaba. If using, add the cream of tartar and vanilla extract.
3. Using a hand mixer or a stand mixer with the whisk attachment, start whipping the aquafaba on low speed.
4. Gradually increase the
speed to high and continue whipping until soft peaks form. This may take 5-10 minutes depending on your mixer.
5. Once soft peaks have formed, gradually add the granulated sugar, about a tablespoon at a time, while continuing to whip the aquafaba on high speed.
6. Continue whipping until stiff peaks form and the meringue is glossy and holds its shape. This may take another 5-10 minutes.
7. Spoon or pipe the aquafaba meringue onto the
prepared baking sheet, forming individual meringue nests or shapes.
8. Place the baking sheet in the preheated oven and bake for 1.5 to 2 hours, or until the meringues are
dry to the touch and easily lift off the parchment paper.
9. Once baked, turn off the oven and leave the meringues inside to cool completely. This helps to prevent them from cracking.
10. Once cooled, store the aquafaba meringues in an airtight container at
room temperature for up to a week.
11. Serve the aquafaba meringues as desired, either on their own as a light and airy treat, or use them as toppings for pies, pavlovas, or
other desserts. Enjoy!
5. Seaweed Salad Jab Bowls:
Joining the newness of Hawaiian jab bowls with the umami kind of kelp salad, this recipe offers a nutritious and fulfilling dinner loaded with dynamic flavors and surfaces.
Ingredients:
For the Seaweed Salad:
- 1/4 cup dried wakame seaweed
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon
sugar
- 1/2 teaspoon grated ginger
- 1/2 teaspoon minced garlic
- 1/2 teaspoon sesame seeds (optional)
- Thinly sliced cucumber, for serving
- Thinly sliced radishes, for serving
For the Poke Bowls:
- Cooked sushi rice or quinoa, for serving
- Marinated tofu cubes or sushi-grade raw fish (salmon or tuna), cubed
- Sliced avocado
- Shredded carrots
- Sliced green onions
- Pickled ginger, for serving
-
Wasabi, for serving
- Soy sauce or tamari, for serving
Instructions:
1. Prepare the Seaweed Salad:
- Place the dried wakame seaweed in a bowl and cover with cold water. Let it soak for about 5-10 minutes, or until rehydrated and softened.
- In a separate bowl, whisk together the sesame oil, soy sauce, rice vinegar, sugar, grated ginger, minced garlic, and sesame seeds (if using) to make the
dressing.
- Drain the rehydrated seaweed and squeeze out any
excess water. Cut the seaweed into bite-sized pieces if necessary.
- Toss the seaweed with the dressing until evenly coated. Let it marinate in the refrigerator for at least 30 minutes to allow the flavors to meld.
2. Assemble the Poke Bowls:
- Start by dividing the cooked sushi rice or quinoa among serving bowls.
- Top each bowl with a portion of marinated tofu cubes or cubed raw fish.
- Arrange sliced avocado, shredded carrots, thinly sliced cucumber, and sliced radishes
around the tofu or fish.
- Spoon the prepared seaweed salad over the poke bowls, adding a generous amount to each bowl.
- Garnish with sliced green
onions, pickled ginger, and a dollop of wasabi if desired.
- Serve the poke bowls immediately, with soy sauce or tamari on the side for drizzling. Enjoy your
delicious and nutritious seaweed salad poke bowls!
6. Turmeric Brilliant Milk Latte:
Praised for its calming properties, this warming refreshment joins smooth plant-based milk with fragrant flavors like turmeric, cinnamon, and ginger for a consoling and wellbeing supporting beverage.
Ingredients:
- 1 cup milk of your choice (dairy milk, almond milk,
coconut milk, etc.)
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground black pepper
- 1 teaspoon honey, maple syrup, or sweetener of your choice (optional)
- 1/2 teaspoon vanilla extract
(optional)
Instructions:
1. Heat the Milk: In a small saucepan, heat the milk over medium-low heat until it starts to simmer. Be careful not to let it boil.
2. Mix Spices: In a separate small bowl, mix together the
ground turmeric, ground cinnamon, ground ginger, and ground black pepper.
3. Combine: Once the milk is warm, whisk in the spice mixture until well combined. Continue to simmer the milk for another minute, stirring occasionally to ensure the spices are fully
incorporated.
4. Sweeten (Optional): If desired, add your sweetener of choice and vanilla extract to the milk mixture, stirring until dissolved. Adjust the sweetness to taste.
5. Serve: Pour the turmeric brilliant milk latte into a mug and serve hot.
Optionally, you can sprinkle a little extra ground cinnamon or turmeric on top for garnish.
6. Enjoy: Sip and enjoy the warm, comforting flavors of this turmeric brilliant milk latte. It's perfect for cozy mornings or as an afternoon pick-me-up.
10. Vegan Banana Bread with Aquafaba:
Raising exemplary banana bread higher than ever, this veggie lover recipe uses aquafaba to accomplish a soggy and cushy surface
without the requirement for eggs, making it a scrumptious and comprehensive treat for all.
Ingredients:
- 2 ripe bananas, mashed
- 1/2 cup aquafaba (liquid from a can of chickpeas)
- 1/4 cup vegetable oil or melted coconut oil
- 1/2 cup brown sugar or coconut sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups
all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Optional add-ins: chopped nuts, chocolate chips, dried fruit, etc.
Instructions:
1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with
parchment paper.
2. Prepare Aquafaba: In a mixing bowl, whisk the aquafaba using a hand mixer or stand mixer until it forms stiff peaks, similar to beaten egg whites. This may take 5-10 minutes depending on your mixer.
3. Combine Wet Ingredients: In a separate large mixing bowl, combine the mashed bananas, vegetable oil, brown sugar, and vanilla extract. Mix until well combined.
4. Combine Dry Ingredients:In another bowl, sift together the flour, baking powder, baking soda, ground cinnamon, and salt.
5. Mix Batter:Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in any optional add-ins, such as chopped nuts or chocolate chips, if desired.
6. Fold in Aquafaba:Gently fold the whipped aquafaba into the banana bread batter
until evenly incorporated. The whipped aquafaba will help add lightness and rise to the bread.
7. Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve: Allow the vegan banana bread to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before slicing. Serve slices of banana bread warm or at room temperature, and enjoy!