Falafel made with canned chickpeas, onion, bread crumbs, herbs and spices; simply delicious, restaurant-quality, falafel in just 30 minutes.

https://www.reddit.com/r/veganrecipes/comments/14ipyh6/how_to_make_falafel_that_doesnt_fall_apart/

FYI: You can freeze soaked chickpeas so that you have always the right amount of soaked chickpeas for falafel without having to prep everything the day before. You only have to put the frozen chickpeas into warm water for 2 minutes to defrost them.

Here is my favorite carrot cake recipe. It's simple, sweet, moist, flavorful, and topped with cream cheese frosting!

NOTES

Maybe too much cardamon? Don't add more!
Frosting weigh and then sift sugar

• Did 1 1/2 packages of cream cheese and 400g sugar.

Decorate this soft and tender from-scratch lemon layer cake with lemon cream cheese buttercream and fresh lemons!

Avery’s 18 cake

Grandma Brown's canned baked beans are available in the northeast USA but not common elsewhere.

1 lb navy beans
1 teaspoon baking soda
water, to cover
1 teaspoon salt
3 ounces ham or 3 ounces cooked bacon
1⁄4 cup dark brown sugar (or molasses?)
1 medium onion, chopped (optional)
1 bay leaf (optional)

Soak beans overnight:

add 1 teaspoon baking soda to 6 cups water.
bring water to a boil.
sort through beans for debris.
add navy beans to water.
boil 10 minutes.
turn off heat.
cover pot.
let sit overnight.

rinse beans well.
add beans and all other ingredients to oven proof pot with tight fitting lid.
stir well.
add water until beans are just covered.
cover pot with lid.
bake 5 to 6 hours at 300°F.
every hour stir and add water to cover if beans are drying out.
final product should be a thick and not runny.

As one of the most popular dishes in the world, channa masala—chickpeas cooked in a spicy and tangy tomato-based sauce—is the kind of dish that stirs passions.

The pitas you make at home are worlds apart from the stuff you buy in stores, and watching them puff to glorious heights in your oven or on your stovetop is culinary magic at its best. Here’s how we do it.

• Kosher salt or sea salt
• 1 tablespoon baking soda
• 4-5 medium Russet potatoes, peeled and cut into 2- to 3-inch chunks (about 6 to 8 chunks per potato)
• 3 tablespoons olive oil

1. Preheat the oven to 425 F. Line a large baking sheet with parchment paper.
2. Bring a large pot of water to a boil over high heat. Add 1 tablespoon of salt and the baking soda and return to a boil. Add the potatoes and return to a boil. Reduce the heat to medium and simmer for 10 minutes, until a knife inserted into the center of a potato chunk slides in with little resistance. Drain the potatoes carefully and let them rest in the strainer for 30 seconds to allow excess moisture to evaporate.
3. Meanwhile, in a large bowl, whisk together the oil, onion powder, garlic powder, ½ teaspoon salt and ¼ teaspoon black pepper.
4. Transfer the potatoes to the bowl and toss to coat. Vigorously shake the bowl to rough up the outside of the potato chunks. The outside of each chunk should have a thick layer of smashed potato on it. Transfer the potatoes to the prepared pan and spread them out so the pieces aren’t touching each other. If necessary, use two baking sheets.
5. Roast for 20 minutes. Flip and roast for 20 to 25 more minutes, until the potatoes are dark golden and crisp, shaking the pan a few times during cooking.

3 to 3 ½ cups of all-purpose flour
1 teaspoon baking soda
2 teaspoons salt
1 ½ cups buttermilk (shake the bottle before pouring)
1 cup raisins
And here are the original instructions from the Stay at Home Chef:

Preheat oven to 425 degrees Fahrenheit.
In large bowl whisk together 2 ½ cups flour, salt, and baking soda. Add in your buttermilk and raisins (if using) and stir until it just comes together.
Turn out onto lightly floured surface and knead until it forms a smooth ball. Gradually add more flour as necessary to achieve a dough that is firm and not sticky.
Dust the outside with flour and place on an un-greased baking sheet. Use a sharp knife to slash a one inch deep cross on top of the loaf.
Bake in oven for 35 minutes or until golden brown.

This easy chia pudding is the perfect healthy breakfast or snack. It's creamy, satisfying and loaded with protein, fiber and omega-3s.

1/4 cup seeds to 1 cup milk

https://www.youtube.com/watch?v=KG_skEphjqM

• 3 cups half & half
• 2-1/2 cups white chocolate chips
• 3-1/2 tablespoons cornstarch
• 1 cup grated dark chocolate
• 1 cup chopped pistachio nuts
• 1 cup whipping cream
• 6 maraschino cherries

Add the half & half and white chocolate chips to a saucepan over medium-low heat, stirring well until the chocolate has completely melted.

Increase the heat to medium-high to bring to a boil. Add the cornstarch a little at the time while stirring vigorously with a whisk for 5-6 minutes until the mixture starts to thicken.

Let cool for 1-2 minutes and pour into martini glasses. Place in the refrigerator for at least 5 hours, preferably overnight.

To serve, cover the top of each with the grated chocolate, add a layer of chopped pistachio nuts, and top with a maraschino cherry.

What do you all add to your refrigerator pickles? Outside of vinegar, sugar, and onions. What do you like to add to give it a more complex flavor?

** 2cups water, 1cup vinegar worked well. KAC 2022-06-30

Quick Dill Pickles

Pickle more than just cucumbers! Some of our favorite vegetables in the Test Kitchen are cauliflower, okra, asparagus, summer squash, and carrots. Makes 12 pickles Total time: 15 minutes + draining and chilling

SPRINKLE:

Kosher or pickling salt

6 Kirby or small cucumbers, trimmed and halved

8 sprigs fresh dill

1 jalapeño, sliced

BOIL:

2 cups water

1 cup distilled white vinegar

1/2 cup slivered onion

6 cloves garlic

4 tsp. kosher salt

1 Tbsp. dill seeds, toasted

2 tsp. black peppercorns

2 tsp. mustard seeds

Sprinkle kosher or pickling salt over cucumbers in a colander; set aside to let drain 20–30 minutes.

Rinse salt from cucumbers and blot dry with paper towels; tightly pack in a clean jar, crock, or glass bowl with dill sprigs and jalapeño.

Boil water, vinegar, onion, garlic, 4 tsp. salt, dill seeds, peppercorns, and mustard seeds in a medium nonreactive saucepan, 5 minutes.

Pour mixture over cucumbers; let cool to room temperature.

Cover container and chill until cold. Refrigerate pickles up to 1 month.

This bright, jewel-toned condiment offers a zesty tang to countless dishes and adds a lovely splash of color as well. It takes about 10 minutes to assemble and lasts for weeks in the refrigerator.

1 medium red onion, about 5 ounces
1/2 teaspoon sugar
1/2 teaspoon salt
3/4 cup rice vinegar, white vinegar, or apple cider vinegar

• In the container you will be using to store the onions, add the sugar, salt, vinegar, and flavorings. Stir to dissolve.
• Boil 2 or 3 cups of water in a kettle. Par-blanch the onions: Place the onions in the sieve and place the sieve in the sink. Slowly pour the boiling water over the onions and let them drain.

It would surprise most people to know that my bologna-loving self is really good at making delicious salads. Even self-proclaimed salad haters have been wooed by my artfully arranged piles of leaves and stuff. As one might expect, I have many strategies, tips, and tricks for making special-tasting salads, and I would…

• don’t be afraid to get a little monosodium glutamate or nutritional yeast involved
• Use way less oil in your vinaigrettes
• A little bit of sugar (honey, maple) is all it takes make your dressings feel more finished.
• add a little vanilla

• I keep forgetting to cook onion separately!!
• Microwaved cabbage with a little water

Why didn't I know this Cabbage Recipe before? better than meat ! I have never eaten so delicious !

ingredients:
500 g of cabbage
2 onions
1 tbsp of butter or olive oil
1 tsp of grated garlic
1 tsp of salt
1/2 tsp of black pepper
2 eggs
1 tsp of thyme ( optional)
1/2 cup of all-purpose flour (70g)
4 tbsp of vegetable oil

enjoy your meal !

Notes (02/21/2022)

• Measured 1lb of cabbabe
• Food process everything will make it smoother
• Maybe try some cauliflower
• Some hot peppers would be good
• Whole wheat flour not so good (maybe 50/50?)

Best Homemade Refrigerator Pickles Recipe: How to make pickles, no canning required! These perky crisp pickles make great sandwich toppers.

How To Make Pickles

This recipe really could not be more simple…

• Pack a clean pint-sized jar with sliced cucumbers, onion slices, and dill sprigs. Leave a 1/2 inch of space at the top of the jar for liquid.

• In a small saucepot heat the vinegar, water, garlic, and all spices until the mixture comes to a simmer and the salt and sugar dissolve.

• Cool the brine down to warm, and fill the jar so everything is covered with brine.

• Close the lid tightly and refrigerate for 24 hours before eating.

I use the small pickling cucumbers with the thick bumpy skin. They hold up well and stay crunchy. It doesn’t take too many cucumbers to fill a jar either; I was able to fit three 4-inch long sliced cucumbers in a pint-sized jar.

Cold, iced coffee is often associated with whipped cream and artificial syrups, but try this cold brew coffee recipe and they'll fall into distant memory.

Allulose is on the top of my sweetener preference list for both objective and subjective reasons.

Although allulose is not as sweet as sugar, I have found that when my daughter bakes with a 1:1 replacement ratio as called upon by recipes, it is still plenty sweet. In short, allulose provides a reasonable amount of sweetness for my family. One aesthetic caveat is that allulose browns in the baking process so it is best used for darker-colored goods…unless you are like me and don’t mind a brown-colored angel food cake.

In the three-minute video, he walks viewers through his steps to make the classic cocktail, which requires some ice, a double shot of gin (or vodka), a shot of sweet vermouth, and a shot of Campari. He also throws some shade on Martini brand vermouth. Sorry, friends. Oh, and the pièce de résistance is a quick squeeze of an orange that also acts as a garnish. Like any responsible chef, he takes a sip to test the drink before turning it over.

This lemon poppy seed quick bread is moist, flavorful, and speckled with plenty of poppy seeds. Finish it with a light layer of lemon glaze.

Potato Leek Soup is a classic! Nothing's better than a bowl of hearty potato soup on a chilly day. And it's easy, too! No cream needed, just purée the soup to make it thick and creamy.