Italian cream cake, also called Italian wedding cake, is a fabulously moist cake with flavors of coconut, pecans, and almond. It’s slathered with cream cheese frosting, and all the flavors come together beautifully. (soy-free and gluten-free options)
Italian wedding cake is normally much more decadent, with a cream cheese buttercream frosting with tons of sugar. I converted it into a lighter, vegan version.
Traditionally, Italian cream cake is supposed to be dense, but I aimed for a texture that’s still moist and fudgy, but with a little airiness. For the cream cheese frosting, I kept it less sweet, but you can always add more sugar if you prefer.
This cake it absolutely delicious and perfect for special occasions! It’s moist and fluffy with a rich texture and tangy, sweet cream cheese frosting. The toasted coconut and pecan toppings add texture and an incredible flavor.
The cake comes together quickly with everyday ingredients. If you don’t have almond extract, you can omit it. There’s still plenty of flavor without it!
Continue reading: Italian Cream Cake (Italian Wedding Cake)
The post Italian Cream Cake (Italian Wedding Cake) appeared first on Vegan Richa.
A lettuce and cheese-loaded sourdough sandwich that’s a tasty, filling way to start the day
Remember those childhood days when the parents used to come up with innovative ways to make you eat those dreaded greens? There’s a role reversal situation on that front at home here, where I have to find ways to make the parents eat ‘foreign’ vegetables, namely non-Indian veggies or those they haven’t grown up with aka lettuce, broccoli, zucchini, etc. I get the reluctance, I do. But as I tell them, “You got to eat your greens.” #payback
With lettuce, I started with the tried and tested salad route which worked well for my father – he loves salad. But my mother? Nope. She was and continues to be reluctant. And because I was determined to get her to eat them, I tweaked a few recipes, and voila! She ate the lettuce-loaded food and I got what I’m dubbing the ‘Lettuce Series’, starting with the Lettuce Sourdough-wich.
The parents have developed a taste for sourdoughs and since all three of us love pan-grilled sandwiches, I snuck in a few leaves in our breakfast sandwich one day and delight oh delight! It’s hearty, tasty, and has that golden crunch when you bite in… mmmmm.
You can use vegetables other than tomato here but there’s something pure and nostalgic about the combination of bread+cheese+tomato that I adore. Just one thing to remember, these sourdough-wiches (sandwich – sourdough-wich… get the drift?) are pretty heavy on the stomach so ended up skipping lunch and had supper and a late-night snack.
Breakfast taquitos filled with a quick scramble along with veggies, cheese, and your favorite toppings is such a quick, easy, and satisfying meal! Make the super versatile scramble seasoning ahead, so you can whip up all kinds of eggy breakfasts in a flash. (gluten-free, nut-free, with easy soy-free option)
These breakfast taquitos are super easy and super quick, if you have my scramble seasoning on hand. Even if you don’t, making the scramble seasoning is also easy. You just get all the spices, mix them in a jar, and it’s ready. You can use that scramble seasoning on scrambles, omelettes, frittatas, or to make a quick tofu egg salad in many different ways. It works well wherever you want any kind of eggy breakfast flavor.
Definitely make some and use that in this recipe, because then it’s super quick. You just crumble the tofu, add some chopped veggies, the scramble seasoning, and vegan cream cheese. Mix it all up in a bowl, and your scramble is ready to stuff into your breakfast taquitos.
Then, you roll that scramble up in warm tortillas and bake or pan fry. Serve with your favorite toppings, like pico de gallo, salsa, vegan sour cream, etc., and they are just fabulous!
Continue reading: 30-Minute Breakfast Taquitos
The post 30-Minute Breakfast Taquitos appeared first on Vegan Richa.
There’s something about a bubbling pan of cheesy potatoes that just feels like home. This cheesy potato casserole has become my go-to whenever I need something comforting and crowd-pleasing. Tender potato chunks get coated in a rich, creamy sauce with sharp cheddar, mozzarella, and crispy bacon, then everything bakes until golden and bubbly. It’s easy […]
The post Cheesy Potato Casserole appeared first on Simply Meat Smoking.
If you want a simple to make yet mindblowing to eat restaurant style pasta recipe, then this penne pasta in red sauce would hit the right spot for you! This creamy & tangy red sauce pasta is full of fresh flavors thanks to the homemade tomato sauce made from scratch!
After sharing so many pasta recipes in my blog over these past few years, I discovered that I have missed sharing the simplest yet tastiest pasta that I make so often for ourselves!
Hence enters the classic penne pasta in red sauce! The creamy red sauce pasta is going to become your new favorite, if not already, in just no time and I am absolutely sure of it!
Even though this is a meatless pasta, the classic homemade red pasta sauce makes this super-addictive, ensuring you don't miss having meat with this one!
And I can bet you won’t!
What is special about this penne pasta in red sauce?
As the name suggests, this recipe is nothing but penne pasta cooked in homemade tomato sauce; so what’s the big deal about it?
Yes, I agree that it can’t be simpler than this!
Yet, I can’t help but tell you guys that this may look simple but the taste & flavor that you will experience in this pasta in red sauce will undoubtedly blow your mind!
Like it does to us every time I make it for our fancy Italian dinner at the comfort & coziness of our sweet home!
So trust me on this and make this penne pasta in red sauce as soon as you get your hands on the ingredients below and come back to thank me later!
The post Penne Pasta in Red Sauce | Restaurant Style Meatless Pasta in Creamy Tomato Sauce first appeared on Flavor Quotient.
A lettuce and cheese-loaded sourdough sandwich that’s a tasty, filling way to start the day
Remember those childhood days when the parents used to come up with innovative ways to make you eat those dreaded greens? There’s a role reversal situation on that front at home here, where I have to find ways to make the parents eat ‘foreign’ vegetables, namely non-Indian veggies or those they haven’t grown up with aka lettuce, broccoli, zucchini, etc. I get the reluctance, I do. But as I tell them, “You got to eat your greens.” #payback
With lettuce, I started with the tried and tested salad route which worked well for my father – he loves salad. But my mother? Nope. She was and continues to be reluctant. And because I was determined to get her to eat them, I tweaked a few recipes, and voila! She ate the lettuce-loaded food and I got what I’m dubbing the ‘Lettuce Series’, starting with the Lettuce Sourdough-wich.
The parents have developed a taste for sourdoughs and since all three of us love pan-grilled sandwiches, I snuck in a few leaves in our breakfast sandwich one day and delight oh delight! It’s hearty, tasty, and has that golden crunch when you bite in… mmmmm.
You can use vegetables other than tomato here but there’s something pure and nostalgic about the combination of bread+cheese+tomato that I adore. Just one thing to remember, these sourdough-wiches (sandwich – sourdough-wich… get the drift?) are pretty heavy on the stomach so ended up skipping lunch and had supper and a late-night snack.
Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it
For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.
A lettuce and cheese-loaded sourdough sandwich that’s a tasty, filling way to start the day
Remember those childhood days when the parents used to come up with innovative ways to make you eat those dreaded greens? There’s a role reversal situation on that front at home here, where I have to find ways to make the parents eat ‘foreign’ vegetables, namely non-Indian veggies or those they haven’t grown up with aka lettuce, broccoli, zucchini, etc. I get the reluctance, I do. But as I tell them, “You got to eat your greens.” #payback
With lettuce, I started with the tried and tested salad route which worked well for my father – he loves salad. But my mother? Nope. She was and continues to be reluctant. And because I was determined to get her to eat them, I tweaked a few recipes, and voila! She ate the lettuce-loaded food and I got what I’m dubbing the ‘Lettuce Series’, starting with the Lettuce Sourdough-wich.
The parents have developed a taste for sourdoughs and since all three of us love pan-grilled sandwiches, I snuck in a few leaves in our breakfast sandwich one day and delight oh delight! It’s hearty, tasty, and has that golden crunch when you bite in… mmmmm.
You can use vegetables other than tomato here but there’s something pure and nostalgic about the combination of bread+cheese+tomato that I adore. Just one thing to remember, these sourdough-wiches (sandwich – sourdough-wich… get the drift?) are pretty heavy on the stomach so ended up skipping lunch and had supper and a late-night snack.
Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it
For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.
Scrambled eggs with cottage cheese recipe is one high protein breakfast thatTikTok and nutrition pros can’t stop talking about. The curds melt into pillowy eggs, adding 30 grams plus of complete protein in under 10 minutes. If you need a low‑carb, high protein high‑satiety breakfast that still feels indulgent, this one‑pan recipe of high protein, cottage cheese scrambled eggs is your new favourite breakfast.
Move over, plain scrambled eggs scrambled eggs with cottage cheese are the 2025 TikTok breakfast star. Curds melt into pillowy eggs, giving high protein scrambled eggs (30 g!) in five minutes. Perfect for low‑carb, muscle‑fuel mornings or budget‑friendly meal prep.
Macros (per serving): 270 calories, 30g protein, 5g carbs, 14g fat
Don’t aggressively stir the eggs, otherwise it will make the scrambled texture rubbery. Once cooked to your liking, turn off the heat, garnish with basil leaves and serve warm!
Best hot off the pan, but you can refrigerator meal‑prep in glass containers up to 2 days. Reheat gently at 50 % power.
Barely! the curds melt, giving creaminess without a “cheesy” hit.
Yes. 3 eggs + ¼ cup 2 % cottage cheese ≈ 3 g net carbs.
Scrambled eggs can become rubbery when frozen; stick to fridge storage, 48 hrs max for best texture. I personally make the numbers of serving that we can eat fresh.
Swap 4 egg whites + 2 Tbsp cottage cheese for similar texture.
Look for small‑curd, 2 % milkfat; Good Culture or Daisy work well.
If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha’s Whatsapp. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.
There’s nothing quite like the perfect queso dip to bring everyone together around the table. This beef queso combines everything I love about classic Mexican flavors – rich, melted cheese, perfectly seasoned ground beef, and just the right amount of heat. It’s the kind of dip that disappears fast at game day parties, holiday gatherings, […]
The post Easy Beef Queso appeared first on Simply Meat Smoking.
Umami-packed puttanesca sauce pairs beautifully with hearty butter beans! Puttanesca beans are a versatile, 1-pot meal that is absolutely full of flavor. Gluten-free Nutfree soyfree
I loved the incredible sauce that I made with my orzo puttanesca, so I decided to add some butter beans to it to make it into a one-pot bean dish. This is a fantastic and delicious pot of beans!
The puttanesca sauce has umami from the mushrooms, the sun-dried tomatoes, and the olives or capers, and it is just so flavorful. It also has Italian herbs and is slightly spicy from the red pepper flakes. All in all, it has a fantastic flavor profile.
Then you add some butter beans to that amazing sauce and simmer them together to meld the flavors. There’s protein and fiber from the butter beans, and it’s just a hearty and delicious stewy bean dish that you can serve with some garlic bread, sourdough or naan. You can also serve it over cooked pasta or a baked potato.
However you dish it up, it’s just fabulously delicious.
Puttanesca beans are also flexible! Use whichever ingredients you have on hand. There are different ways to add that umami using sun-dried tomatoes, olives, and capers. Even if you have two of those instead of three, it will still taste amazing.
If you can’t find butter beans, use other beans, like cannellini beans, other white beans, or use chickpeas. Or add some cooked lentils into the sauce to make it more like a puttanesca bolognese!
Continue reading: Puttanesca Butter Beans
The post Puttanesca Butter Beans appeared first on Vegan Richa.
Marry me tofu bake is like a high protein plant-based lasagna style bake. Tofu, creamy smoky sauce, spinach sun-dried tomato tofu ricotta, and no pasta! Lasagna meets tofu parmigiana meets marry me tofu, minus pasta. Easy to make all in one baking dish. Over 20 gm protein! Options for gluten-free, soy-free, and nut-free
My husband loves my tofu parmesan bake, and so did you guys, because lots of you have made that one and variations of it since I first posted it. It’s basically like a lasagna with this delicious spinach ricotta filling and some pasta sauce, all layered up but with tofu slices instead of lasagna noodles. It’s a hearty dish that’s easy to make and can be served in various ways.
For this marry me tofu bake, I changed up the fillings. I used the flavors from my marry me pasta and made this creamy smoky sauce and the an umami filled ricotta filling to create something new and delicious. It has this incredible, smoky rose-style sauce. Then, we make the spinach ricotta filling, but we also add sun-dried tomato and some heat to it for a richer deeper umami flavor.
Together, all of these flavors create a sort of a marry me pasta flavor profile, but in a parmigiana kind of format. This bake is hearty, delicious, and everybody’s going to keep going in for seconds. And thirds!
It is a high-protein dish, because we use tofu layers instead of lasagna noodles, add tofu to our spinach ricotta filling and even in the creamy pasta sauce. The pasta sauce gets its creaminess from protein-rich cashews and tofu. So, there’s protein in each element of this dish. If you don’t want to use cashews for the sauce, you can use hemp seeds or silken tofu as another source of protein. There’s also nutritional yeast in the sauce, which adds even more protein to each helping, making each serving super satisfying and delicious.
You can serve this with some sourdough or whole grain bread for even more protein, or over lentil spaghetti or lentil pasta for an extra protein boost.
Continue reading: Marry Me Tofu Bake (Lasagna style)
The post Marry Me Tofu Bake (Lasagna style) appeared first on Vegan Richa.
No party is complete without food and drink. Lots of people choose to meet up by the beach for a day of fun in the sun but what sorts of food should people be eating? Read More ...
The post Beach Party Food Ideas: Snacks By The Sea first appeared on Give Me Some Spice!.
It is that time off the year ,when almost every household in India observes a 15 day Vegetarian meal only food practice . Yes,it is Pitru Paksha ,also known as Mahalaya Paksha .
These fifteen days starting from Poornima /Pournami (Full Moon Day) to Amavasya / Amavasai (New Moon day) people abstain from eating non veg , alcohol and also most people avoid the usage of Onion,garlic as part of their cooking.
Pithru Paksh / Shraadh Paksh is one fortnight where we pay obeisance to the departed souls ..it is believed that during this period ,our ancestors visit our homes to bless us and partake the food offered to them as part of the ritual.
If you ever thought, that cooking without Onion and Garlic will not make a tasty meal,then you are mistaken my dear friends.
Here,I have a curated a simple Thaali with lipsmacking delicacies made totally without Onion and Garlic. Click the links below to get a detailed recipe of every item on the Thaali . You can include Fulkas or Puris if you want it to be a little more elaborate.
You can actually use any fish roe in this spicy breakfast seafood recipe, so ask your local fishmonger what is available.
The post Hot Sauced Shad Roe with Green Chile & Pepper Cheese Scrambled Eggs first appeared on Burn Blog.
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.
This recipe is for a cheese sauce for burgers that you dip your burger in instead of pouring it on the burger. This cheese dip will take your burgers to the next level.
Dipping your burger in this cheese dip takes your burger to the next level. It adds to the flavour and it’s delicious.
And who doesn’t like to dunk their food in a cheesy dip?
Any burger can be served with this dip. Our favourite is a Chili Burger but you can dip plain burgers made from any meat you choose.
This dip is made from cheeses that go well with beef, pork, chicken, or turkey.
You can top your burgers with any toppings of your choice before dipping.
For tips on making burger patties, check out How To Make The Best Burgers.
There are five types of cheese in this recipe.
Those cheeses are melted along with salsa, jalapeno, garlic, beef broth, and beer. You can substitute the beer with additional beef broth.
If you are making a chicken or turkey burger, chicken broth can be used in place of beef broth.
A vegetable broth can also be substituted for beef broth.
This recipe makes a large pan of sauce. We have a big family and like to have extras for leftovers. But the recipe is easily halved for a smaller batch.
Leftovers can be stored in a container in the fridge for up to 3 days. Reheat in the microwave for 1 minute or until smooth enough to dip.
This dip can also be used on Nachos or for dipping tortilla chips.
We also use this as a sauce to top enchiladas and tacos. And it tastes really good on top of a bowl of chili.
Cheese dip is also great to dip steak sandwiches. Use it as you would a French Dip, instead of au jus, use Cheese dip. Kids especially like this.
The post Cheese Dip for Burgers appeared first on BBQ and Baking.
Blue Cheese is an Indica dominant weed strain with a 20:80 Sativa to Indica ratio. This potent strain is a cross of Original UK Cheese and Blueberry Indica.
This strain contains up to 20% THC content with 2% CBD. The potent strain can produce an intoxicating high with euphoric effects, which leave your body relaxed.
The Indica content is responsible for the entire body high, while Sativa makes the strain lively. Unfortunately, higher dosages can also produce sedative effects.Blue Cheese strain is readily available as it is amongst the most common hybrid strains. This marijuana strain is perfect for reducing stress. Thus its ideal usage is in the evenings after a stressful day.
Has tightly wounded buds with subtle blue and purple undertones. The sugar leaves have an angelic appearance due to the pastel violets.
The buds have a thick resin coating which produces a glistening look. The flowers feature hues of yellow and green with curly orange pistils.
Blue Cheese produces a subtle high which slowly creeps into your body. In addition, the strain induces relaxation, reducing stress and fatigue.
Users also report feeling euphoric after using this strain. It also boosts creativity and doesn’t make you lazy. So you can expect yourself to tend to your tasks without getting couch-locked. However, an overdose can cause dry eyes and cottonmouth.
Blue Cheese has a distinct cheese flavor. But this creamy, cheesy, spicy, yet sweet strain also has undertones of sweet blueberries.
Besides the sweet and savory aroma of cheese and berries, this strain also has a unique musky smell. When you burn the nugs, it produces a strong cheesy and musky odor.
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Paneer Tomato grilled sandwiches are a perfect choice for packing in kids' lunch box or even for adults when you want to carry something filling at the same time not messy to eat on the desk .
You can also serve this as an after school snack or even makes for a perfect light dinner when paired with some warm Italian style Tomato soup . (Recipe source - Priya Iyer's blog)
Paneer takes care of the protein quotient for the day and the tomatoes keep the sandwiches moist and don't let it get too dry and stuffy. Adding some mozzarella chees gives a nice gooey and melt in mouth texture.
I love to work with different fillings that go into the sandwich and this is yet another successful attempt as my family loved the flavor and the crisp grilled bread.
For the spice, I have used only red chilli powder and 1 small green chilli chopped. Some boiled corn was added for the crunch and tomatoes used were firm and deseeded to prevent the sandwiches from getting soggy .
Classic Veg Cheese Grill Sandwich
Paneer Cheese Corn Grill Sandwich
Ingredients
Method
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