Ssamjang pasta, unique Korean-Italian fusion recipe made with the condiment Ssamjang. The pasta gets a very unique umami taste from the fermented bean paste, which pairs beautiful pasta creating a thick creamy sauce with the garlic, parmesan and milk. Ssamjang Pasta Recipe Korean seasoned bean paste pasta is truly addictive. The kind of dish...
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Bibim-Guksu is a popular cold Korean noodle dish made with very thin wheat noodles called somyeon or Somen noodles with added spice paste, sweetener, sesame oil and Kimchi. It is one of the most popular traditional noodle dishes in Korean cuisine and especially popular during summer. Bibim guksu Cold noodles might be a weird recipe...
The post Bibim Guksu (Korean Spicy Cold Noodles) appeared first on Yummy Tummy.
Carrot stuffed paratha is a yummy and delicious paratha made with grated carrots, whole wheat flour and spices. This is one such easy paratha recipe that kids will love it for its taste and orange colour. The recipes use everyday simple ingredients and can be made in less than 30 minutes. It is a healthy,...
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A chicken meatball sandwich is a flavourful and a satisfying dish which can be made with tender chicken meatballs, a rich and tangy tomato based sauce, fresh herbs and a plenty of gooey cheese. Which is all packed between the crispy bread slices. This sandwich offers a perfect blend of soft, cheesy and crunchy texture...
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Chettinad style Vegetarian Biryani -- spicy, flavorful and delicious dish.
The post Chettinad Vegetable Biryani Recipe appeared first on Cook's Hideout.
Coconut Shrimp Pulao is a light and simple dish with a subtle flavour and delicious taste. It is made with minimal ingredients and no powdered spices so as not to over power the shrimp flavour and taste. The warm, woody fragrance of the whole spices combined with the soothing and calming sweetness of the coconut...
The post Coconut Shrimp Pulao Recipe appeared first on Mamas Secret Recipes.
This vegan tamale pie is as cozy as it sounds! A layer of spicy bean chili is smothered by a golden cornbread crust, then topped with vegan cheddar cheese shreds. Tuck in for a delicious comfort-food experience.
One-dish dinners like this cheezy vegan Mexican black bean casserole are my favorites to make and eat. Another meal I make often, especially during the cooler months, is a vegan hot tamale pie.
In the southwestern Tex-Mex tradition of smothering a bean chili with other tasty foods, much like this vegan frito pie or these vegan chili fries, a tamale pie tops a yummy chili with a layer of cornbread.
This is a classic American casserole recipe, the stuff of old school cafeteria lunches and the kind of food you make when you want all the fun of eating a tamale without all the work. And what a fabulous dish it is, with layers of a hearty bean chili, golden cornbread and gooey, melting vegan cheddar cheese.
I add vegan sausage to this recipe along with the beans for an extra bump of protein (largely because I have a teen who's preoccupied with building his muscles), but it's optional and you can make this vegan tamale pie just as delicious with beans alone.
This is a rather easy recipe to pull off and although the hour-long cooking time might make you want to save it for a weekend, you could pull it off for a weeknight with some planning.
Let's get cooking!
[feast_advanced_jump_to].1. Heat oil over medium heat. Add onions with a pinch of salt and saute until they turn soft.
2. Stir in garlic and saute for a minute.
3. Stir in the zucchini and cook 2-3 minutes until it begins to soften.
4. Add the smoked paprika, chili powder, ground cumin, chipotle chili and Mexican oregano. Mix well.
5. Stir in the vegan sausage and saute for a couple of minutes, breaking up any larger pieces with the ladle.
6. Stir in the beans followed by the tomato paste and a cup of water and mix well. Bring to a boil.
7. Stir in the tomato and pickled jalapeno peppers.
8. Bring back to a boil, add salt as needed, then turn off heat.
9. In a bowl whisk together the cornmeal, baking powder, baking soda and salt.
10. Whisk the vegan yogurt with ½ cup water.
11. Add the vegan yogurt to the cornmeal and mix with a spatula.
12. Stir in chopped pickled jalapeno peppers.
13. Ladle the chili into a four-quart casserole dish in an even layer. Sprinkle on half the vegan cheese shreds.
14. Spoon the cornbread batter over the top in an even layer. Sprinkle on the remaining cheese shreds. Bake in a preheated 375 degree Fahrenheit/190 degree Celsius oven for 40 minutes or until the cornbread is golden. Let stand 10 minutes before serving.
Absolutely, and it will be just as delicious. Replace the vegan sausage with one more can of black beans.
Yes, you definitely can. I don't like the cornbread layer too thick but you can make it as thick as you want. Just double the rest of the cornbread ingredients, but keep the baking soda quantity the same -- ½ a teaspoon.
Yes, but be sure to read labels. Jiffy came out with a vegan corn muffin mix and you can certainly use that, but the traditional Jiffy corn muffin mix has lard, or animal fat, in it. Bob's Red Mill also makes a vegan corn muffin mix and there probably are more on the market.
This is a one-dish meal so you don't need anything more, but if you like serve with a fresh salad like a vegan Caesar salad or sliced avocado.
If you love this vegan tamale pie recipe, be sure to check out more gluten-free vegan recipes on Holy Cow Vegan!
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Here’s the Enchiladas Verdes con Chile Pasado recipe we served to our friends in Italy. Serve with refried beans and guacamole.
The post Enchiladas Verdes con Chile Pasado first appeared on Burn Blog.
The word "machaca" derives from the verb machacar, to pound or crush, and that description of this meat dish is apt. Serve the meat wrapped in a flour tortilla.
The post Machaca Sierra Madre first appeared on Burn Blog.
This is a delicious South Indian Khorma or Stew made with vegetables and boiled eggs in an aromatic yogurt based curry which combined with the cashew poppy paste gives it a unique taste that is very satiating. Those who do not eat meat can find it very appealing. How to boil eggs: I add the...
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Haleem is a delightful delicacy, a very popular one pot dish enjoyed by people not only in India and Pakistan but across the globe. It is made with pounded or broken wheat, barley, lentils and meat (lamb, beef or chicken) and ghee (clarified butter) in a flavourful combination of exotic spices slow cooked to perfection....
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This king fish curry flavoured with mustard and coconut is just divine. The yellow mustard pairs so well with coconut and gives a unique flavour to this Bengali style fish curry. I wanted to keep it lightly spiced but flavourful so used only those spices and ingredients which can complement each other. I used white...
The post Coconut Mustard King Fish Curry appeared first on Mamas Secret Recipes.
This delicious shrimp biryani prepared in the traditional South Indian Nawabi style, is a a quick one pot dish full of flavour and taste that is unique and loved by everyone. Biryani, a one pot dish Biryani is not a complicated dish with a whole array of innumerable spices and other ingredients put together and...
The post Easy Shrimp Biryani, Nawabi Style! appeared first on Mamas Secret Recipes.
This is a delicious preparation of lamb using whole spices and a yogurt based seasoning without any onions or tomatoes. A quick and easy dish packed with flavour and goes well with naan, roti or basmati rice. You’d love this dish because it is full of flavour and taste. It is more or less like...
The post Masala Lamb (in the Instant Pot) appeared first on Mamas Secret Recipes.
This is a simple side dish for lunch or dinner so full of flavour, a light vegetable dish appealing to the taste buds, healthy to eat and so quick and easy to prepare. The carrots are sautéed with chopped ginger and steamed till done. Then chopped spring onions are added as a finishing touch. It...
The post Ginger Flavoured Sautéed Carrots appeared first on Mamas Secret Recipes.
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