Quick and Easy Peanut Butter Cookies {Gluten-Free and Egg-Free}

This recipe is a small model of one in all my favorite peanut butter cookie recipes, one which takes place to be flourless and egg-free and contains handiest four ingredients. I've made the authentic countless instances, and even though this edition is new, I've made it numerous instances already too. No need for butter or oil while you use a natural peanut butter sans extras. One bowl, a measuring cup and a teaspoon, mix, shape into cookies, bake for just under 10 minutes and enjoy if you may be affected person for some other 10 mins to let them cool and organization up a chunk.

Still flourless and egg-free, I've made those cookies to be ever so slightly more impregnable than the unique recipe however still that specialize in preserving the crucial peanut butter purity that makes these cookies so notably exciting. They might also have six ingredients in place of 4, but they're nonetheless pretty smooth to make and feature just as lots of the intense peanut butter taste. These cookies are a peanut butter lover's satisfaction.

More peanut butter cookies to strive from Lisa's Kitchen:

Peanut Butter Chocolate Chunk Teff Cookies

Healthy Peanut Butter Cookies

Cayenne Peanut Butter Cookies

Tomato and Parsley Barley Salad with Marinated Feta

Wanting a mild and clean salad to go together with a Middle Eastern meal offering baked home made falafel served up in wraps, the concept for this clean-to-prepare clean salad is based totally on tabbouleh. As I had a few freshly ground za'atar reachable, I determined to energy up that concept to consist of spices, cherry tomatoes, combined bell peppers, gently roasted cashews, and za'atar marinated pieces of sheep's milk feta cheese.

The distinguishing feature of tabbouleh is the prominence of fresh parsley and the presence of bulgur wheat in varying proportions, further to different chopped vegetables including tomatoes. The fresh salad is dressed with a easy mixture of clean lemon juice, olive oil and basic seasonings, and additionally typically capabilities clean mint.

The salad I present right here is pretty exclusive from a traditional tabbouleh, as as opposed to bulgur or even couscous, which has a comparable texture, I wanted a chewier grain and so boiled up a small quantity of pearl barley instead. I not noted fresh mint and covered some chopped peppers, and for a more considerable touch, topped every element with some marinated feta cheese chunks. Marinating the feta cheese in za'atar ? A exceedingly fragrant, zesty and salty Middle Eastern spice mixture of toasted sesame seeds, dried thyme, dried marjoram and sumac ? Virtually adds an additional complementary punch to the fresh and bursting flavors that make the salad itself. In truth, the marinated portions of feta cheese are so accurate, you'll must stop yourself from consuming them earlier than serving the salad.

Other sparkling salads to enjoy from Lisa's Vegetarian Kitchen:

Chickpea Olive Salad with Za'atar and Cherry Tomatoes

Chickpea, Olive and Feta Cheese Salad

Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds

Cauliflower & Olive Salad

Watermelon & Feta Salad With Olives

On the top of the reading stack: Tahini and Turmeric: 101 Middle Eastern Classics--Made Irresistibly Vegan

Audio Accompaniment: Perfect Island by Ensueno

Creamy Mattar Paneer Recipe

Since mattar paneer is one among my very preferred Punjabi dishes, I actually have made several extraordinary variations over the years. Some protected a fair amount of yogurt for a rich and creamy detail, while others have been greater conventional in that the cubes of soft milky paneer cheese were simmered in a spiced tomato gravy with a swirl or two of yogurt or cream delivered into the dish close to the quit of the cooking time. Sometimes I actually have blanketed mint, and other instances, choose dried fenugreek leaves to compliment and enliven the spices. This model also focuses on a thick rich tomato base which takes priority as the automobile for the paneer cheese and peas and, of route, various fragrant and warm spices, however due to the fact I also desired to add a creamy detail to the dish, I prepared a cashew paste this is included for a pleasing stability of earthy and spicy.

The paneer cubes can be pan-fried in a few oil till gently browned on the edges, earlier than including them to the dish. This of path makes the paneer less attackable in texture and the paneer will assert a more outstanding displaying in evaluation to the alternative additives within the dish. As an awesome paneer must be corporation, I did not assume it without a doubt important and as it has a high melting factor, the cubes still preserve their form and I thoroughly loved the creamier texture executed by skipping that step. Either manner, an awesome mattar paneer is one you won't soon overlook.

Despite the lengthy listing of substances, this dish is straightforward to make and is derived collectively in less than 20 minutes as soon as the ingredients are organized and the cashew paste has been combined.

Other recipes proposing paneer from Lisa's Kitchen:

Classic Mattar Paneer

Paneer Cheese in an Aromatic Cashew Coconut Gravy (Paneer Korma)

Mattar Paneer with Dried Fenugreek Leaves

Butter Paneer Masala (Cheese Cubes Smothered in a Spicy Tomato Gravy)

Shredded Paneer Cheese with Tomatoes, Chilies, Mushrooms and Chickpeas

On the pinnacle of the studying stack: Reflections On A Ravaged Century by using Robert Conquest

Audio accompaniment: Stillpoint by means of Purl

Creamy Polenta with Sautéed Mixed Mushrooms

In just 30 minutes, what I thought was to be a side dish ended up so satisfying and hard to stop eating that it ended up serving as the main dish for dinner. I was looking to fill out a meal of leftovers from the night before, but what remained ended up as dinner for the next night. You'll want to enjoy this polenta hot right from the pan, though if you are making it for only two, as I did, you will have leftovers. But the leftover polenta can then be pressed into small discs and pan-fried until golden and topped with any remaining mushrooms or some tomato sauce for another delightful meal.

The polenta is delectably creamy, enhanced by the addition of butter stirred in at the end of the cooking time. The polenta itself is only seasoned with some salt, making it a perfect backdrop to succulent and earthy sautéed mushrooms and a simple red wine and herb sauce that contrasts beautifully in flavor and texture with the polenta. There is nothing fancy going on here, just basic staple ingredients that come together quickly, yet they work their magic and you are left with a beautiful plate that could proudly stand on its own among more fancy and time consuming preparations.

Other recipes featuring polenta from Lisa's Kitchen:

Polenta with Mushroom Ragout

Mushroom Polenta Pizza

Tomato Soup with Polenta Croutons and Chive Oil

Artichoke Tart with Polenta Crust and Fresh Rosemary

Audio accompaniment: Samuel Barber - Adagio for Strings

Urad Bean and Quinoa Kofta with Coconut Fenugreek Sauce

Served all the manner from the Middle East via India to valuable Asia, there are as many versions of koftas as there are tastes and alternatives. Although at first made from floor meat, there are endless vegetarian variations of those little "meatballs" to be located too, many made with cooked beans, potatoes or paneer cheese as opposed to meat, however usually with herbs and spices.

I've used chickpeas, potatoes and paneer cheese to make Indian-style vegetarian koftas within the past, but this time I've used entire black urad beans, additionally called black gram. These beans have a creamy texture and slight taste whilst cooked that make it a high-quality automobile for spices and seasonings, however have to be soaked in a single day to ensure the little jewels cook via. In addition to the black urad beans and an array of hot spices, I've delivered quinoa to provide those koftas added texture in addition to nourishment.

In India, koftas are typically served in a creamy sauce, and for these urad bean and quinoa koftas I made a sauce that isn't always only creamy but fragrant with coconut milk, tomatoes, spices and seeds and dried fenugreek leaves. You will possibly be keen to apply this sauce for plenty different dishes, along with meatballs themselves in case you take place no longer to be a vegetarian. If you wish most effective to make the kofta, you may serve them as filling appetizers together with your favourite chutneys and sauces.

Dried fenugreek leaves ? Also referred to as methi ? Have a barely sweet nutty taste that is reminescent of maple syrup however extra sour ? In truth, they may be a commonplace component in artificial maple syrups. On their own, dried fenugreek leaves are sour and not precisely nice but whilst cooked with aromatic seeds and spices, they introduce a unique but subtle sweet and sour flavor to cream sauces, a taste that is distinctive of the very pleasant creamy curries in Indian home cooking however one that is very difficult to find in eating place sauces. I continually have dried fenugreek leaves on hand, in addition to the seeds and powder, and really often collapse a few leaves into my Indian dishes.

You can locate black urad beans and dried fenugreek leaves in any Indian grocer or on-line. Fresh fenugreek leaves are treat and in case you appear to stay close to an Asian or Indian grocer, you may likely be capable of attain these as well to in contain into your dishes.

Other kofta recipes to strive from Lisa's Kitchen:

Spicy Baked Chickpea Koftas

Mali Kofta (Potato and Paneer Kofta in a Rich Tomato Cream Sauce)

Chickpea Potato Koftas with Ricotta Cheese

Baked Chickpea Kofta Tacos with Avocado and Harissa

On the top of the studying stack: BOSH!: Simple Recipes * Amazing Food * All Plants

Audio accompaniment: Sonic Being via Lingua Lustra

Mushroom Spaghetti Bolognese {Vegan}

As a vegetarian who also loves to explore and create inside the kitchen, I usually find it fascinating to provide you with vegetarian variations of classic dishes in which meat is a signature detail of the dish. Spaghetti bolognese is one such popular dish determined in eating places all over the international wherein it is also served as a plate of spaghetti topped with a more-or-less thick tomato and meat sauce.

Despite its recognition global, you will be tough pressed to discover spaghetti bolognese in Italy however. What passes for a bolognese sauce right here in North America ought to possibly be more well defined as a ragu sauce from southern Italy in which tomatoes grow in abundance. So whilst a bolognese sauce and a southern Italian ragu sauce each encompass minced meat (commonly pork, however on occasion red meat, hen or maybe fish) cooked with onions and carrots and often celery, a bolognese sauce relies upon a good deal much less or by no means on the addition of tomatoes and is likewise made with white wine. Moreover, a bolognese sauce is by no means served with spaghetti and is jumbled together with the pasta ? Generally tagliatelle however nearly continually a much broader shaped pasta ? Instead of served over top.

These distinctions aside, my main subject was to find a vegetarian opportunity that did no longer include meat of any kind however stayed true to the consistency and flavors of a spaghetti bolognese. Minced mushrooms are such an obvious preference to update the meat in this sauce to provide the earthy and meaty flavor and texture of minced meat. Red wine in preference to white wine additionally offers the sauce a depth of flavor. True to a few extra cutting-edge versions of bolognese sauce, I covered a minimal amount of tomato and a few garlic and herbs to spherical out the flavor. Mixed into the pasta as opposed to served over pinnacle, the sauce was very thick, rich and smoky, and became out to make it perhaps the most exciting spaghetti meal that I can don't forget.

I did use spaghetti constructed from kamut grains rather than durum wheat. Kamut spaghetti can typically be observed in maximum herbal meals shops and frequently in lots of supermarkets. If you could discover it, kamut spaghetti has a nutty taste on its very own that completely complemented the sauce ? In truth, it's delicious simply on its own ? However this vegan spaghetti bolognese will satisfaction your diners the usage of everyday spaghetti too. I will depart the question of whether this vegan sauce is a bolognese or ragu ? Or some thing else altogether ? Up to culinary connoisseurs.

Other pasta dishes to experience from Lisa's Vegetarian Kitchen:

Lemony Pasta with Broccoli and Chickpeas

Pasta Shells with Roasted Vegetables and Black Olives

Penne with a Spicy Eggplant and Mushroom Tomato Sauce

Spinach Pesto Pasta

Zesty Green Pea and Jalape?O Pesto Pasta

On the top of the reading stack: Teff Love: Adventures in Vegan Ethiopian Cooking

Audio Accompaniment: Shallow by Porya Hatami

Roasted Root Vegetables with Garlic, Mustard and Orange

When it comes to comfort foods, roasted greens are excessive on my list of favorites. They really want little adornment obvious from primary seasonings, however get dressed them up a chunk and they can without difficulty turn out to be the center-piece of a meal. As is the case here. A choice of blended root veggies are roasted in a garlic, mustard and orange sauce. Quite large already, the array of mingling and contrasting mustard, herb and citrus flavors in which they are dressed approach that they scouse borrow the show in any dinner, surely disturbing more attention and finishing up becoming lots more than a humble facet. My inspiration might be to characteristic those with a light lentil soup and a side clean green salad.

I used potatoes, parsnips and carrots to offer additional contrasts in flavor and coloration, but this dish would paintings similarly well in case you only use potatoes ? It's real that some people do no longer like parsnips, but they're candy and delightful whilst roasted and I assume a lamentably underrated vegetable. But if parsnips are simply now not for you and your desire is to handiest use potatoes, replacement a further pound of potatoes for the parsnips and carrots.

Other roasted vegetables dishes to strive from Lisa's Vegetarian Kitchen:

Oven-Roasted Winter Vegetables

Roasted Vegetable Lasagna

Roasted Vegetable Stuffed Omelette

Pasta Shells with Roasted Vegetables and Black Olives

Audio accompaniment: Puzzle Muteson - En Garde