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Vegetarian

The strawberries around California are looking particularly delicious right now so I had to make this recipe! Juicy ripe strawberries are sliced gently in quarters and filled with a delicious cheesecake mixture to help nix those new years cravings and satisfy your sweet tooth!

Cheesecake Stuffed Strawberries

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Prep Time: 15 minutes
Total Time: 15 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 12 berries
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Ingredients:
 
  • 12 large ripe strawberries
  • 8 oz light cream cheese
  • 4 Tbsp butter (room temp)
  • 4 Tbsp powdered sugar
  • 1 Tbsp vanilla extract
  • gluten free graham crackers or shortbread cookies (*optional)
Instructions:
  • In a mixer or by hand cream together the cream cheese and butter until completely smooth.
  • When blended together add in the powdered sugar and vanilla and mix to incorporate completely.
  • Place the cheesecake mixture into a piping bag with a fitted tip or try using a ziplock bag with a small piece of the corner cut off to make your own! (we love a DIY queen)
  • Slice the green tops off of the strawberries and lay them onto a plate or cutting board pointed side up. Slice the strawberries into quarters about half way through each berry.
  • Pipe the cheesecake mixture into each berry and if desired top with gluten free graham cracker or shortbread crumbs.
  • Enjoy cold!

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Back at it again with the 19 Crimes Snoop Dogg Cali Red!

Feel free to use whatever red you love with this! Dry reds will make this less sweet and more savory while sweeter reds will make the hot chocolate taste more fruit forward and full. I’d recommend a nice full bodied red blend…(like the Cali Red)…but, as always, you do you!

Red Wine Hot Chocolate

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Cook Time: 10 minutes
Total Time: 10 minutes
Course: Dessert, Drinks
Cuisine: American
Servings: 4
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Ingredients:
 
  • 2 cups red wine
  • 2 cups whole milk (you want the richness!)
  • 1 cup semi-sweet chocolate chips
  • ½ cup milk chocolate chips
  • 1 Tbsp vanilla extract
Instructions:
  • Pour everything into a pot over medium low heat and stir until it's hot, smooth, and creamy!
  • Enjoy warm, and if I may, serve with a side of sliced strawberries. It's killer!

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This lazy eggplant parmesan gives you all the reward of a classic restaurant fried eggplant parm, but with none of the hassle that comes with *actually* frying- saving you time, calories, and any potential burns.

Try this served over your favorite gluten free pasta for a full meal or try using chickpea pasta to bump up the protein!

Lazy Eggplant Parm

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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: American, Italian
Servings: 4
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Ingredients:
 
  • 2 large eggplants (2.5 to 3 pounds)
  • 1 cup gluten free panko
  • 2 tsp kosher salt
  • 1 tsp oil (can use spray oil if desired)
  • 1 Tbsp dried Italian herbs
  • ¼ cup fresh basil
  • 3 cups pasta sauce of your choice
  • 4 oz mozzarella (shredded or fresh)
  • 4 oz parmesan cheese (shaved or grated)
Instructions:
  • Slice the ends off your eggplants and chop into bite sized pieces. Place in a large bowl.
  • Sprinkle 2 tsp salt over the eggplant and toss to coat. Set aside for 20 minutes. We're allowing the salt to remove any excess moisture from the eggplant.
  • While the eggplant is soaking:
  • In a large dry skillet over low heat add your panko and 1 tsp of an oil of your choice. Stir well and toast until a dark golden brown. Remove from the skillet and set aside. Finely chop your fresh basil.
  • When 20 minutes is up drain any liquid that has collected at the bottom of the bowl with the eggplant and add the eggplant to a large skillet over medium-high heat (you can totally use the breadcrumb skillet and save dishes!). Sprinkle over the dried Italian herbs and stir well. Allow the eggplant to cook until soft, stirring occasionally.
  • When the eggplant has softened and begun to brown slightly around the edges. Add the pasta sauce and fresh basil. Stir well and allow the sauce to heat through.
  • When the sauce is warm stir in your mozzarella and parmesan and allow to melt completely.
  • Stir in the toasted breadcrumbs and give everything a final big stir to make sure all the ingredients have been distributed evenly throughout the dish. Serve hot over your favorite pasta and enjoy!

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These cherry tomatoes are slow roasted in olive oil and served smeared over a toasted baguette, cracker, or even over your favorite grilled protein! Be sure to strain the olive oil through a cheese cloth and store in the fridge for up to two weeks to enhance the flavor of other dishes!

Confit Cherry Tomatoes

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Prep Time: 5 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 35 minutes
Course: Appetizer, Holidays
Cuisine: French
Servings: 8
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Ingredients:
 
  • 32 oz cherry tomatoes
  • 6 sprigs of fresh thyme
  • 1 shallot (peeled and sliced)
  • 12 cloves of garlic (peeled)
  • 1 Tbsp balsamic vinegar
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 1 cup olive oil
Instructions:
  • Preheat your oven to 250°F
  • In an oven safe baking dish place the sliced shallots and garlic cloves. Lay the cherry tomatoes over top on a single layer. Do not allow the tomatoes to overlap.
  • Place the thyme on top of the tomatoes and pour over the balsamic vinegar and olive oil. Sprinkle with the salt and pepper and toss to coat.
  • When your oven is preheated slow roast the tomatoes, uncovered, for 2.5 hours.
  • When done the tomatoes should look slightly wrinkled and have cracks in the skin. Allow to cool slightly or to room temp before serving. Enjoy!

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This baked brie uses just a few simple ingredients to make a show stopping cheese perfect for that Christmas charcuterie board!

Fig and Prosciutto Baked Brie

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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Appetizer, Holidays
Cuisine: American
Servings: 8
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Ingredients:
 
  • 16 oz wheel brie cheese
  • 8 figs
  • 7 oz prosciutto
  • ¼ cup honey
  • 1 Tbsp fresh thyme (chopped fine)
Instructions:
  • Preheat your oven to 350°F
  • Dice your prosciutto into half inch pieces, and either slice your figs into eighths or chop into bite sized pieces.
  • Unwrap your brie and place on a nonstick baking tray
  • Top the brie with the prosciutto and then the figs. Drizzle the honey over and then sprinkle with the chopped thyme.
  • Bake for 20-25 minutes or until the prosciutto is crispy and the brie is soft and gooey in the middle.
  • Serve warm and enjoy!

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Try these marinated olives as a part of your favorite charcuterie board. Feel free to add your own twist to the recipe such as crushed red pepper, orange peel, lemon peel, or fennel seed!

Marinated Olives

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Prep Time: 5 minutes
Total Time: 5 minutes
Course: Appetizer
Cuisine: Italian
Servings: 4
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Ingredients:
 
  • 9.5 oz pitted kalamata olives (drained)
  • 9.5 oz pitted castelvetrano olives (drained)
  • 1 Tbsp chopped fresh rosemary
  • 1 tsp chopped fresh thyme
  • 1 Tbsp chopped fresh garlic
  • 2 Tbsp red wine vinegar
  • 1 cup olive oil
Instructions:
  • Mix all ingredients together in a bowl or jar and keep in an air tight container for up to two weeks.
  • Marinate at least 30 minutes before serving. Enjoy!

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Everyone has their trick they swear by for peeling perfect hard boiled eggs…and here’s mine! After cooling your eggs in an ice bath for 20 minutes peel your eggs under cool gently running water using the side of your thumb. Using the side of your thumb prevents accidentally gouging the egg whites with your nail, and peeling under running water helps to loosen the shell from the egg to prevent sticking. 

The ice bath is also a must in my book. Every time I’ve tried to peel a warm boiled egg it’s a war zone- shells everywhere, memories of better times….

Just ice your eggs.

Deviled Eggs

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Prep Time: 5 minutes
Cook Time: 20 minutes
Ice bath: 20 minutes
Total Time: 45 minutes
Course: Appetizer, Holidays, Side Dish
Cuisine: American
Servings: 24 egg halves
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Ingredients:
 
  • 1 dozen eggs
  • ¼ cup mayo
  • 2 Tbsp finely chopped pickles or relish
  • 2 tsp Dijon or yellow mustard
  • 1 tsp franks red hot (or your favorite hot sauce)
  • 1 tsp sugar
  • ½ tsp kosher salt
  • ½ tsp ground black pepper
  • ½ tsp smoked paprika
Instructions:
  • Place your eggs in a pot with a lid and fill with water.
  • Bring the pot of water to a boil and when boiling shut off the heat, cover, and allow to sit for 15 minutes. While the eggs sit fill a large bowl with ice water.
  • When the 15 minutes have passed gently scoop the eggs from the pot and place them into the ice water. Allow them to rest for 20 minutes or until they're cool to the touch.
  • When your eggs have cooled peel them and slice in half length wise.
  • Scoop out the egg yolks and place them in a small bowl along with all remaining ingredients. Using a fork mash them together until smooth. This can also be done in a food processor if you're not trying to mash them by hand.
  • Place your smooth egg yolk mixture into a small zip top bag. Cut off a small corner from the bag and presto! You've made a piping bag for your eggs!
  • Fill your egg whites with the yolk mixture and sprinkle with the smoked paprika. Enjoy room temperature or chilled. These can be made and stored in the fridge up to two days in advance.

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Shashouka is a popular and delicious Mediterranean egg dish eaten at anytime of the day! If spice is your thing you could easily dial it up!

Feel free to customize this dish to suit your tastes as the only must have ingredients are the eggs, tomatoes, and accompanying spices. Goat cheese is a delicious tangy option, but if it isn’t your style feta, queso fresco, and leaving the cheese out completely all work beautifully here as well!

Shakshouka

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast, Main Course
Cuisine: Mediterranean, Middle Eastern
Servings: 4
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Ingredients:
 
  • 8 eggs
  • 28 oz can whole San Marzano tomatoes
  • 1 cup water
  • 1 large onion (chopped)
  • 1 lb eggplant (chopped)
  • 6 cloves garlic (minced)
  • ¼ cup olive oil
  • 15 oz cherry peppers in brine (chopped, stems removed)
  • 2 Tbsp cherry pepper brine
  • 1 ½ tsp ground cumin
  • 1 Tbsp paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 oz goat cheese (*optional)
  • 2 Tbsp fresh parsley (chopped *optional)
Instructions:
  • In a bowl add the whole canned tomatoes with their juices and squeeze the tomatoes with your hands to break them up, add the paprika, 1 tsp cumin, chopped cherry peppers, and 2 Tbsp cherry pepper brine. Stir and set aside.
  • In a large pan over medium-high heat add 1 Tbsp olive oil and the chopped onion. Cook until the onion is soft and beginning to brown about 5 minutes.
  • Add the remaining 3 Tbsp oil and eggplant and continue to cook until the eggplant is soft about 7-10 minutes. When the eggplant is soft add 1 tsp salt, 1 tsp black pepper, and the garlic. Toss to coat the eggplant and onion. Cook until the garlic is fragrant, about 1 minute.
  • Reduce your heat to medium and add your bowl of tomatoes and peppers to the pan. Allow to simmer for 5 minutes, stirring occasionally. Add 1 cup of water and stir again.
  • In the pan with the back of a spoon or rubber spatula gently make holes in the sauce and crack one egg into each hole. When all the eggs have been added cover your pan and simmer for 5-7 minutes or until the egg whites are fully cooked.
  • When ready to serve sprinkle the goat cheese, ½ tsp cumin, and parsley over top. I serve this dish with GF tortillas, flat bread, or rolls. Enjoy!

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Pronounced “SO-pays” sopes are a delicious Mexican dish that utilizes leftovers to make a quick meal that helps to stretch the budget! Since sopes use corn masa as the base the texture lies between the chew of an arepa and the softness of a tamal (tamale). They cook up in just ten minutes, and can be filled with whatever your heart desires!

For these sopes I used the leftovers from taco night (taco meat, refried beans, lettuce, pico de gallo, and queso fresco). Other common fillings include shredded meat, salsas, cheeses, shredded cabbage, radish, pickled onions. Let your imagination run wild!

Sopes

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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4

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Ingredients:

 

  • 2 ½ cups instant masa harina
  • 2 cups warm water
  • 1 tsp salt
  • 2 Tbsp vegetable oil or lard/bacon fat
Instructions:

  • In a bowl combine the masa harina, salt and vegetable oil or lard/bacon fat. With your hands crumble the fat into the masa harina until it has the texture of sand.
  • Slowly pour the warm water into your masa one cup at a time. The water should dissolve into the masa completely before adding the next cup. Your masa should be the texture of fresh play-doh when it's ready! Masa is not an exact science so you may need more masa harina or water to achieve the correct texture, don't sweat it!
  • Divide the prepared masa into 8 even balls. Lightly wet your hands and press the balls into approximately ½" thick circles with your palms re-wetting your hands after each circle. This prevents the masa from sticking to your hands.
  • Heat a large skillet over med-high heat or 400°F if you're using an electric skillet. Lightly grease the skillet, and when it's hot begin cooking the sopes. Cook for 2-4 minutes per side. You're looking for a *slight* golden color.
  • When your sopes have achieved the correct color move them to a baking tray, and while still warm pinch the edges to form a rim around the outside of the sopes. They should look like tiny pie crusts. This step must be done while the sopes are still warm, but be careful not to burn yourself!
  • At this point the sopes are technically done, but I like to place them back on the griddle for just a minute or two to allow the bottoms to crisp up a little more. This step is completely optional though. You do you boo!
  • Fill the sopes with whatever you've chosen. The traditional way is to begin with a smear of beans, then top with meat, cheese, and additional toppings. Enjoy!

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Jeera rice is a delicious and easy rice from the northern region of India. It’s flavorful enough to enjoy on it’s own, quick enough to make it to your weeknight rotation, and the perfect accompaniment to curries and heavily spiced dishes. Balance is the name of the game here! Cumin seeds are surprisingly high in antioxidants, iron, and help to promote digestion making this side dish not only a delicious choice, but a healthy one too!

Dairy not your thing? Try it with vegan butter!

Jeera Rice (cumin rice)

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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: Indian
Servings: 4
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Ingredients:
 
  • 1 ½ cups Basmati, or long grain white rice
  • 2 Tbsp butter
  • 2 4" cinnamon sticks
  • 1 bay leaf
  • 1 Tbsp cumin seeds
Instructions:
  • Wash the rice until the water runs clear, drain, and set aside.
  • In a small pot over medium-high heat add the butter and allow it to melt.
  • When the butter has melted add the cumin seeds, cinnamon sticks, and bay leaf. Cook stirring constantly for 1 minute, and add the rice. Coat the rice in the butter and cook for 2 minutes longer.
  • Shut the heat to your pan off and look at your hand so your palm is facing you. Look at your index finger. The first line of your finger closest to your finger tip is the PERFECT measure for water to rice ratios. On a flat surface place your fingertip on top of the rice and fill with water until it reaches that line. Be careful of the hot pan!
  • Place the pot back over medium-high heat and bring the rice and water to a boil. Turn the heat to low and cover leaving a small gap to allow steam to escape. Follow the cook time instructions on the package for your rice. Cooking should take roughly 10-20 minutes depending upon your rice selection.
  • This recipe also works in a rice cooker if you have one available! Just place the toasted rice and spices into the cooker, cover with a the appropriate amount of water, and allow the cooker to work it's magic.
  • When your rice is cooked fluff it up with a fork or rice paddle and remove the cinnamon sticks and bay leaf. Serve with your favorite dish and enjoy!

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