vegetables Archives - foodisinthehouse.com foodisinthehouse.com Thu, 18 Apr 2024 14:57:37 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.2 https://foodisinthehouse.com/wp-content/uploads/2021/07/cropped-favicon_wp-32x32.png vegetables Archives - foodisinthehouse.com 32 32 Get All Your Greens in One Dish With This Delicious Salad https://foodisinthehouse.com/get-all-your-greens-in-one-dish-with-this-delicious-salad/ Sun, 21 Apr 2024 16:31:47 +0000 https://foodisinthehouse.com/?p=28755 Now that warmer days are here, lighter meals like soup and salads can make a return to the menu. This fresh and tasty salad provides you with several portions of fruit and vegetables. Thanks to its high protein and fiber content, you won’t get hungry in the mid-afternoon, and it’s light enough to serve as […]

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]]> Now that warmer days are here, lighter meals like soup and salads can make a return to the menu. This fresh and tasty salad provides you with several portions of fruit and vegetables. Thanks to its high protein and fiber content, you won’t get hungry in the mid-afternoon, and it’s light enough to serve as a side for dinner. Toasting the nuts yourself will really bring out the flavor and crunch, but you can buy roasted nuts if you’re short on time.

Ingredients (to serve 4):

  • 2 ripe avocados
  • 1/2 cup of green olives, pitted
  • 1 romaine lettuce
  • 1 1/2 cups of fresh spinach or similar leaves
  • 1 cup of baby tomatoes
  • 2 tablespoons of olive oil
  • A small bunch of fresh basil
  • 2 tins of butter beans
  • Salt and pepper, for seasoning
  • 1/2 cup of toasted nuts

Instructions:

  1. Carefully slice all of the olives in half.
  2. Slice all of the tomatoes into halves or quarters.
  3. Shred the fresh basil and mix this into the olive oil. Season well with salt and pepper.
  4. Remove the stones from the avocados, mash the flesh with a fork.
  5. Drain the beans and rinse them under cold running water.
  6. Finely shred the lettuce and tear around half of the spinach leaves in half (don’t worry about being too precise).
  7. In a large salad bowl, mix the spinach, lettuce, beans and tomatoes. Pour over the oil and mix again.
  8. Serve the salad into bowls or plates, then top with a quarter of the mashed avocado and a quarter of the nuts.

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]]> This All-in-one Roasting Tin Dinner is Super Healthy https://foodisinthehouse.com/this-all-in-one-roasting-tin-dinner-is-super-healthy/ Sat, 20 Apr 2024 08:49:00 +0000 https://foodisinthehouse.com/?p=28751 Do you need a super healthy dinner that’s ready and on the table in under one hour? Then look no further than this incredibly simple roasting tin dinner, which provides up to four portions of fruit and vegetables. Make sure you use small baby potatoes, as not only will the flavor be better, these tiny […]

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]]> Do you need a super healthy dinner that’s ready and on the table in under one hour? Then look no further than this incredibly simple roasting tin dinner, which provides up to four portions of fruit and vegetables. Make sure you use small baby potatoes, as not only will the flavor be better, these tiny potatoes cook in less time than larger varieties. To make this dish vegan, simply swap out the cheese for a dairy-free alternative, or crumble over some crushed nuts at the end of the cooking time.

Ingredients (to serve 4):

  • 1 1/2 cups of baby potatoes

    2 leeks2 tablespoons of olive oil1 cup of tomato passata2 heads of broccoli 1 tin of butter beans1 vegetable stock cube1 cup of boiling water1/2 cup of cheese, grated

Instructions:

  1. Bring a pan of water to the boil. Peel any discolored parts of the potatoes off, and boil the potatoes for 6 – 7 minutes.
  2. Meanwhile, cut the broccoli heads into small pieces (including the stalks).
  3. Use 1 tablespoon of olive oil to coat the broccoli, and place the broccoli in a large roasting tin.
  4. Place the broccoli in an oven heated to 400 °F. Roast for 10 minutes.
  5. Finely slice the leeks, and use the remaining olive oil to fry them in a large frying pan, taking care that they don’t burn. Cook until they are soft.
  6. Drain the potatoes, and add them along with the tomato passata to the roasting broccoli. Roast for a further 5 minutes.
  7. Stir the stock cube into the boiling water until it dissolves. Add the stock to the roasting tin. Roast for a further 15 minutes.
  8. Add the leeks as a top layer over the rest of the vegetables, and top with the grated cheese. Roast for a further 3 minutes.
  9. Remove the tin from the oven and portion the vegetables out into servings. This dish goes great with a fresh green salad on the side.

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]]> Eat Your Greens with These Spring Soups https://foodisinthehouse.com/eat-your-greens-with-these-spring-soups/ Fri, 08 Mar 2024 08:05:00 +0000 https://foodisinthehouse.com/?p=28396 When most of us hear the term “soup season,” we tend to think of winter or fall. True, there’s nothing quite like a hot bowl of stew on a cold, snowy day, but that doesn’t mean we’re ready to hang up our spoons when the weather warms up. Fortunately, spring brings a bounty of vibrant […]

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]]> When most of us hear the term “soup season,” we tend to think of winter or fall. True, there’s nothing quite like a hot bowl of stew on a cold, snowy day, but that doesn’t mean we’re ready to hang up our spoons when the weather warms up. Fortunately, spring brings a bounty of vibrant produce that makes for some equally satisfying soup options. Here are a few of our favorites.

Creamy Vegan Asparagus Soup

As the days get longer and the chill of winter fades away, the first plants to come back to life tend to be those that go through photosynthesis (that is, the greenest.) Leaks, asparagus, peas, and fresh herbs are just a few examples, and this recipe by Crowded Kitchen happens to contain them all. Blended with potatoes and plenty of vegan butter, the result is a rich, velvety soup even meat lovers will enjoy. 

Spring Minestrone

Minestrone is an Italian soup traditionally made with meat, vegetables, and pasta, though technically speaking, there is no one right way to make it. This spring-inspired version by The Endless Meal features seasonal favorites like sugar snap peas and swaps out pasta for mini potatoes, which give it a light, yet creamy taste. Top with fresh basil and plenty of parm.

Cucumber Gazpacho

Cucumber season starts in early May, and this recipe from Le Petit Eats makes great use of them by turning them into a tangy and refreshing cucumber soup. With a whole avocado and some Greek yogurt, it’s high in healthy fats and protein—perfect as an appetizer or light meal on unseasonably warm days.

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]]> Try This Sweet Potato Pancake Batter for a Twist On Tradition https://foodisinthehouse.com/try-this-sweet-potato-pancake-batter-for-a-twist-on-tradition/ Tue, 27 Feb 2024 08:49:00 +0000 https://foodisinthehouse.com/?p=28281 Whipping up some pancakes for a midweek dinner can be a great way to get a delicious meal on the table in a matter of minutes. However, if you’ve been eating pancakes for weekend breakfasts on repeat, you might be wanting to change up your traditional recipe. Check out these sweet potato pancakes, which create […]

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]]> Whipping up some pancakes for a midweek dinner can be a great way to get a delicious meal on the table in a matter of minutes. However, if you’ve been eating pancakes for weekend breakfasts on repeat, you might be wanting to change up your traditional recipe. Check out these sweet potato pancakes, which create light and fluffy pancakes that taste amazing with sweet or savory toppings—the nutritional boost from the vegetables is a great addition, too.

Ingredients (to make 12 pancakes):

  • 2 cups of plain flour
  • 2 eggs
  • 1 1/2 cups of milk
  • 1 cup of peeled and cooked sweet potato
  • 2 teaspoons of baking powder
  • Oil, for frying

Instructions:

  1. In a large mixing bowl, combine the flour and baking powder.
  2. Create a well in the center of the flour mix and crack the eggs into this. Whisk into the flour.
  3. Gradually add the milk to the mix, stirring as you do so.
  4. Next, stir in the cooked sweet potato, whisking to ensure it is well combined.
  5. Heat around half a tablespoon of oil in a frying pan, and allow it to get hot. Pour a ladleful of the batter into the pan, cook on both sides and then remove from the pan and serve.
  6. Try topping these pancakes with maple and bacon syrup, grilled cheese or even sautéed vegetables.

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]]> This Red Pepper Soup is Healthy and Wholesome https://foodisinthehouse.com/this-red-pepper-soup-is-healthy-and-wholesome/ Fri, 16 Feb 2024 08:58:00 +0000 https://foodisinthehouse.com/?p=28200 Looking for a meal that delivers some serious flavor, gorgeous color, and health benefits in under an hour? Then check out this simple, wholesome red pepper soup, which delivers essential vitamins and minerals, all while tasting like summer in a bowl. View this post on Instagram A post shared by Cooks By Son (@cooksbyson) Ingredients […]

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]]> Looking for a meal that delivers some serious flavor, gorgeous color, and health benefits in under an hour? Then check out this simple, wholesome red pepper soup, which delivers essential vitamins and minerals, all while tasting like summer in a bowl.

Ingredients (to serve 4):

  • 3 large bell peppers
  • 4 cloves of garlic
  • 1 tin of butter beans
  • 1 onion
  • 2 tablespoons of vegetable oil
  • 1 cup of vegetable stock
  • Salt and pepper

Instructions:

  1. Deseed and quarter the peppers, roughly smash the garlic cloves in a pestle and mortar. Halve the onions.
  2. Heat the oil in a wide-based saucepan, and then add the peppers, garlic and onions. Keep stirring, cook through on a medium heat for about 10 minutes, until the onion is starting to soften.
  3. Add the beans (including their liquid) and the vegetable stock to the pan. Stir well and simmer for 25 minutes.
  4. You can leave the soup as it is, or blitz it in a blender or food processor. Season with salt and pepper, serve with some crusty white bread.

Simple, satisfying and nourishing, this red pepper soup is a great recipe for colder winter days.

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]]> Try Making This Quinoa Dish https://foodisinthehouse.com/try-making-this-quinoa-dish/ Fri, 19 Jan 2024 10:57:00 +0000 https://foodisinthehouse.com/?p=27889 Elevate your mealtime with this delightful and nutritious quinoa dish that adds a burst of colorful vegetables to your wholesome quinoa. Easy to prepare and full of flavor, this dish is a must-try for a satisfying and health-conscious dining experience. Ingredients: View this post on Instagram A post shared by Jodie🌱🇯🇲🇬🇧🇮🇳🦋♉️🌈 (@plantbased_butterfly) Instructions:

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]]> Elevate your mealtime with this delightful and nutritious quinoa dish that adds a burst of colorful vegetables to your wholesome quinoa. Easy to prepare and full of flavor, this dish is a must-try for a satisfying and health-conscious dining experience.

Ingredients:

  • 1 cup of quinoa
  • 2 cups of vegetable broth
  • 1 tablespoon olive oil
  • 1 onion
  • 2 bell peppers
  • 1 zucchini
  • 1 cup of cherry tomatoes
  • 4 cloves of garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt
  • Black pepper
  • Fresh cilantro or parsley for garnish

Instructions:

  1. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until quinoa is cooked and water is absorbed.
  2. In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent. Add diced bell peppers, zucchini, cherry tomatoes, and minced garlic to the skillet. Sauté until the vegetables are tender-crisp.
  3. Stir in cooked quinoa, ground cumin, paprika, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld.
  4. Garnish with fresh cilantro or parsley and optional feta cheese crumbles.

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]]> 3 Delicious Dips to Make This Holiday Season https://foodisinthehouse.com/3-delicious-dips-to-make-this-holiday-season/ Thu, 28 Dec 2023 08:12:00 +0000 https://foodisinthehouse.com/?p=27586 Who doesn’t love some guacamole or hummus with veggies or chips? The party doesn’t start until the dips are on the table. If you want to try something a little different this holiday, these three dip ideas are perfect for you and your guests. Beet Dip Who doesn’t want a pink dip? Beets are such […]

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]]> Who doesn’t love some guacamole or hummus with veggies or chips? The party doesn’t start until the dips are on the table. If you want to try something a little different this holiday, these three dip ideas are perfect for you and your guests.

Beet Dip

Who doesn’t want a pink dip? Beets are such a fabulous main ingredient for a dip—you can mix them with yogurt, tahini, lemon juice, garlic, and many other ingredients. Roasted beets are the best for adding flavor but cooked beets work just as well. This dip will look amazing on any party table.

Roasted Eggplant Dip

Eggplant dips are so delicious and you can add a variety of herbs and spices and toppings to make it more interesting. Tahini is a great addition and pomegranate and some fresh herbs. You can add some tomatoes or olives on the top too.

French Onion Dip

The sweetness of the onions makes this dip perfect for a party—you won’t want to stop eating it. Scoop it up with some pita bread or crunchy carrots and it is also really simple to make.

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]]> This Twist on a Classic Stir Fry is a Winner https://foodisinthehouse.com/this-twist-on-a-classic-stir-fry-is-a-winner/ Tue, 26 Dec 2023 10:01:00 +0000 https://foodisinthehouse.com/?p=27523 Stir-fried rice or noodles is one of the most beloved dishes and can be adjusted to suit anyone’s preferences. It’s a dish that works well for vegetarians but is also delicious with beef or chicken. Here is a stir fry recipe with a twist that will become one of your favorites. Ingredients: Instructions:

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]]> Stir-fried rice or noodles is one of the most beloved dishes and can be adjusted to suit anyone’s preferences. It’s a dish that works well for vegetarians but is also delicious with beef or chicken. Here is a stir fry recipe with a twist that will become one of your favorites.

Ingredients:

  • 1 brown onion
  • 5 cloves of garlic
  • 10 ounces of mushrooms
  • 1 inch of ginger
  • 1 red bell pepper
  • 2 medium carrots
  • 1 cup of tahini
  • 1 cup of peanut butter
  • 10 ounces of firm tofu
  • Rice wine vinegar
  • Honey
  • Soy sauce
  • 2 tablespoons of cooking oil
  • 10 ounces of noodles
  • Chili flakes
  • Lemon juice
  • Salt

Instructions:

  1. Chop up your onions and fry in your cooking oil on medium heat for 10 minutes. Add your chopped ginger and crushed garlic and fry for 3-4 minutes. Add your mushrooms and thin slices of your carrots, and fry for five minutes. Add your small chunks of red pepper and fry for a further 5 minutes.
  2. While your vegetables are cooking, you can fry your tofu. Chop up your firm tofu into small chunks and marinate in a bowl of soy sauce, honey, and chili flakes. Heat the rest of your cooking oil in a wide frying pan, and add your tofu. Heat for about 5 minutes on each side, turning to avoid burning your tofu, but you do want a nice crust on each side.
  3. Boil your noodles according to their instructions. Add them to your vegetable pan once they are cooked. The twist in this dish comes from the sticky sauce you add to the pan at this point. In a separate bowl, combine your peanut butter and tahini with a dash of rice wine vinegar and some extra honey. Add this to your pan along with your tofu and mix it well. If you want some extra heat, add some chili flakes. Add soy sauce generously and add salt and black pepper to taste. Before you serve, add a squeeze of lemon juice for sharpness.

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]]> Cabbage Wars: Are You Team Red or Green? https://foodisinthehouse.com/cabbage-wars-are-you-team-red-or-green/ Sat, 25 Nov 2023 08:21:00 +0000 https://foodisinthehouse.com/?p=25835 Forget the red pill or the blue pill — we’re talking red cabbage versus green. Each popular in their own way, these variants can be eaten raw or cooked or tossed into stir-fries. They also offer main character energy in salads. These are our favorite ways to use the veggie.  Pickled Red Cabbage Red cabbage […]

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]]> Forget the red pill or the blue pill — we’re talking red cabbage versus green. Each popular in their own way, these variants can be eaten raw or cooked or tossed into stir-fries. They also offer main character energy in salads. These are our favorite ways to use the veggie. 

Pickled Red Cabbage

Red cabbage is earthy and slightly peppery, with a hint of sweetness. That is part of why it works so well when pickled. Slice the leaves and marinade them in a solution of vinegar, sugar, and spices. Because you’re not actually cooking the cabbage, you don’t have to worry about it losing any of its bright hues.

Stuffed Cabbage Rolls

Cabbage rolls are a popular dish in Eastern European cuisine, with various countries tweaking it slightly. Green cabbage leaves are stuffed with minced meat, rice, and other grains, and then simmered in a tomato-based or sour cream sauce. It is traditional to serve the dish at happy occasions like weddings and new year’s celebrations.

Coleslaw

This list would not be complete without including coleslaw. The classic salad has cabbage as its star and can be made using red or green, or both. Shred the leaves, add in carrots, throw in some nuts, and finish it off with a tangy dressing. You can even play around by adding in edamame beans, broccoli, or noodles. 

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]]> Start Your Day With These Healthy Carrot Cake-Inspired Breakfast Recipes https://foodisinthehouse.com/start-your-day-with-these-healthy-carrot-cake-inspired-breakfast-recipes/ Sun, 19 Nov 2023 16:13:00 +0000 https://foodisinthehouse.com/?p=25441 Vegetables and desserts rarely go well together, though carrot cake is a notable exception to this rule. Carrots have a subtle sweetness that pairs well with other common dessert flavors like cinnamon, and their high water content is a great way to add moisture without sacrificing texture. While we’ll always love a good old-fashioned carrot […]

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]]> Vegetables and desserts rarely go well together, though carrot cake is a notable exception to this rule. Carrots have a subtle sweetness that pairs well with other common dessert flavors like cinnamon, and their high water content is a great way to add moisture without sacrificing texture.

While we’ll always love a good old-fashioned carrot cake (especially if it’s covered in cream cheese frosting), sometimes we’re in the mood for something a bit healthier. Fortunately, some creators have found ways to incorporate the flavors of carrot cake into nutritious and delicious treats that are every bit as good as the real thing.

Carrot Cake Energy Balls

Traditional cake isn’t exactly known for its portability, so when we’re in need of a snack on the go, we love these carrot cake energy balls. They’re made with fresh, wholesome ingredients like shredded carrots and walnuts and sweetened with dates instead of traditional sugar. Leave them bare or roll in shredded coconut for flavor and additional healthy fat.

Carrot Cake Baked Oatmeal

Start your day right with this carrot cake-oatmeal hybrid by Minimalist Baker. Along with grated carrots, it contains all of the classic add-ins like walnuts and raisins for a sweet breakfast treat that’s 100% vegan. We love to eat ours warm with a sprinkle of cinnamon on top.

Carrot Cake Smoothie

We’ll never say no to a smoothie, especially one that’s made to taste like dessert. This recipe by Foxes Love Lemons is a filling option with plenty of fiber from walnuts and two whole carrots. Vanilla Greek yogurt and a touch of honey round it out with some sweetness, while traditional carrot cake spices like cinnamon and nutmeg add a bit of warmth.

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]]> ersion="1.0" encoding="UTF-8"?> vegetables Archives - foodisinthehouse.com foodisinthehouse.com Thu, 18 Apr 2024 14:57:37 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.2 https://foodisinthehouse.com/wp-content/uploads/2021/07/cropped-favicon_wp-32x32.png vegetables Archives - foodisinthehouse.com 32 32 Get All Your Greens in One Dish With This Delicious Salad https://foodisinthehouse.com/get-all-your-greens-in-one-dish-with-this-delicious-salad/ Sun, 21 Apr 2024 16:31:47 +0000 https://foodisinthehouse.com/?p=28755 Now that warmer days are here, lighter meals like soup and salads can make a return to the menu. This fresh and tasty salad provides you with several portions of fruit and vegetables. Thanks to its high protein and fiber content, you won’t get hungry in the mid-afternoon, and it’s light enough to serve as […]

The post Get All Your Greens in One Dish With This Delicious Salad appeared first on foodisinthehouse.com.

]]> Now that warmer days are here, lighter meals like soup and salads can make a return to the menu. This fresh and tasty salad provides you with several portions of fruit and vegetables. Thanks to its high protein and fiber content, you won’t get hungry in the mid-afternoon, and it’s light enough to serve as a side for dinner. Toasting the nuts yourself will really bring out the flavor and crunch, but you can buy roasted nuts if you’re short on time.

Ingredients (to serve 4):

  • 2 ripe avocados
  • 1/2 cup of green olives, pitted
  • 1 romaine lettuce
  • 1 1/2 cups of fresh spinach or similar leaves
  • 1 cup of baby tomatoes
  • 2 tablespoons of olive oil
  • A small bunch of fresh basil
  • 2 tins of butter beans
  • Salt and pepper, for seasoning
  • 1/2 cup of toasted nuts

Instructions:

  1. Carefully slice all of the olives in half.
  2. Slice all of the tomatoes into halves or quarters.
  3. Shred the fresh basil and mix this into the olive oil. Season well with salt and pepper.
  4. Remove the stones from the avocados, mash the flesh with a fork.
  5. Drain the beans and rinse them under cold running water.
  6. Finely shred the lettuce and tear around half of the spinach leaves in half (don’t worry about being too precise).
  7. In a large salad bowl, mix the spinach, lettuce, beans and tomatoes. Pour over the oil and mix again.
  8. Serve the salad into bowls or plates, then top with a quarter of the mashed avocado and a quarter of the nuts.

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]]> This All-in-one Roasting Tin Dinner is Super Healthy https://foodisinthehouse.com/this-all-in-one-roasting-tin-dinner-is-super-healthy/ Sat, 20 Apr 2024 08:49:00 +0000 https://foodisinthehouse.com/?p=28751 Do you need a super healthy dinner that’s ready and on the table in under one hour? Then look no further than this incredibly simple roasting tin dinner, which provides up to four portions of fruit and vegetables. Make sure you use small baby potatoes, as not only will the flavor be better, these tiny […]

The post This All-in-one Roasting Tin Dinner is Super Healthy appeared first on foodisinthehouse.com.

]]> Do you need a super healthy dinner that’s ready and on the table in under one hour? Then look no further than this incredibly simple roasting tin dinner, which provides up to four portions of fruit and vegetables. Make sure you use small baby potatoes, as not only will the flavor be better, these tiny potatoes cook in less time than larger varieties. To make this dish vegan, simply swap out the cheese for a dairy-free alternative, or crumble over some crushed nuts at the end of the cooking time.

Ingredients (to serve 4):

  • 1 1/2 cups of baby potatoes

    2 leeks2 tablespoons of olive oil1 cup of tomato passata2 heads of broccoli 1 tin of butter beans1 vegetable stock cube1 cup of boiling water1/2 cup of cheese, grated

Instructions:

  1. Bring a pan of water to the boil. Peel any discolored parts of the potatoes off, and boil the potatoes for 6 – 7 minutes.
  2. Meanwhile, cut the broccoli heads into small pieces (including the stalks).
  3. Use 1 tablespoon of olive oil to coat the broccoli, and place the broccoli in a large roasting tin.
  4. Place the broccoli in an oven heated to 400 °F. Roast for 10 minutes.
  5. Finely slice the leeks, and use the remaining olive oil to fry them in a large frying pan, taking care that they don’t burn. Cook until they are soft.
  6. Drain the potatoes, and add them along with the tomato passata to the roasting broccoli. Roast for a further 5 minutes.
  7. Stir the stock cube into the boiling water until it dissolves. Add the stock to the roasting tin. Roast for a further 15 minutes.
  8. Add the leeks as a top layer over the rest of the vegetables, and top with the grated cheese. Roast for a further 3 minutes.
  9. Remove the tin from the oven and portion the vegetables out into servings. This dish goes great with a fresh green salad on the side.

The post This All-in-one Roasting Tin Dinner is Super Healthy appeared first on foodisinthehouse.com.

]]> Eat Your Greens with These Spring Soups https://foodisinthehouse.com/eat-your-greens-with-these-spring-soups/ Fri, 08 Mar 2024 08:05:00 +0000 https://foodisinthehouse.com/?p=28396 When most of us hear the term “soup season,” we tend to think of winter or fall. True, there’s nothing quite like a hot bowl of stew on a cold, snowy day, but that doesn’t mean we’re ready to hang up our spoons when the weather warms up. Fortunately, spring brings a bounty of vibrant […]

The post Eat Your Greens with These Spring Soups appeared first on foodisinthehouse.com.

]]> When most of us hear the term “soup season,” we tend to think of winter or fall. True, there’s nothing quite like a hot bowl of stew on a cold, snowy day, but that doesn’t mean we’re ready to hang up our spoons when the weather warms up. Fortunately, spring brings a bounty of vibrant produce that makes for some equally satisfying soup options. Here are a few of our favorites.

Creamy Vegan Asparagus Soup

As the days get longer and the chill of winter fades away, the first plants to come back to life tend to be those that go through photosynthesis (that is, the greenest.) Leaks, asparagus, peas, and fresh herbs are just a few examples, and this recipe by Crowded Kitchen happens to contain them all. Blended with potatoes and plenty of vegan butter, the result is a rich, velvety soup even meat lovers will enjoy. 

Spring Minestrone

Minestrone is an Italian soup traditionally made with meat, vegetables, and pasta, though technically speaking, there is no one right way to make it. This spring-inspired version by The Endless Meal features seasonal favorites like sugar snap peas and swaps out pasta for mini potatoes, which give it a light, yet creamy taste. Top with fresh basil and plenty of parm.

Cucumber Gazpacho

Cucumber season starts in early May, and this recipe from Le Petit Eats makes great use of them by turning them into a tangy and refreshing cucumber soup. With a whole avocado and some Greek yogurt, it’s high in healthy fats and protein—perfect as an appetizer or light meal on unseasonably warm days.

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]]> Try This Sweet Potato Pancake Batter for a Twist On Tradition https://foodisinthehouse.com/try-this-sweet-potato-pancake-batter-for-a-twist-on-tradition/ Tue, 27 Feb 2024 08:49:00 +0000 https://foodisinthehouse.com/?p=28281 Whipping up some pancakes for a midweek dinner can be a great way to get a delicious meal on the table in a matter of minutes. However, if you’ve been eating pancakes for weekend breakfasts on repeat, you might be wanting to change up your traditional recipe. Check out these sweet potato pancakes, which create […]

The post Try This Sweet Potato Pancake Batter for a Twist On Tradition appeared first on foodisinthehouse.com.

]]> Whipping up some pancakes for a midweek dinner can be a great way to get a delicious meal on the table in a matter of minutes. However, if you’ve been eating pancakes for weekend breakfasts on repeat, you might be wanting to change up your traditional recipe. Check out these sweet potato pancakes, which create light and fluffy pancakes that taste amazing with sweet or savory toppings—the nutritional boost from the vegetables is a great addition, too.

Ingredients (to make 12 pancakes):

  • 2 cups of plain flour
  • 2 eggs
  • 1 1/2 cups of milk
  • 1 cup of peeled and cooked sweet potato
  • 2 teaspoons of baking powder
  • Oil, for frying

Instructions:

  1. In a large mixing bowl, combine the flour and baking powder.
  2. Create a well in the center of the flour mix and crack the eggs into this. Whisk into the flour.
  3. Gradually add the milk to the mix, stirring as you do so.
  4. Next, stir in the cooked sweet potato, whisking to ensure it is well combined.
  5. Heat around half a tablespoon of oil in a frying pan, and allow it to get hot. Pour a ladleful of the batter into the pan, cook on both sides and then remove from the pan and serve.
  6. Try topping these pancakes with maple and bacon syrup, grilled cheese or even sautéed vegetables.

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]]> This Red Pepper Soup is Healthy and Wholesome https://foodisinthehouse.com/this-red-pepper-soup-is-healthy-and-wholesome/ Fri, 16 Feb 2024 08:58:00 +0000 https://foodisinthehouse.com/?p=28200 Looking for a meal that delivers some serious flavor, gorgeous color, and health benefits in under an hour? Then check out this simple, wholesome red pepper soup, which delivers essential vitamins and minerals, all while tasting like summer in a bowl. View this post on Instagram A post shared by Cooks By Son (@cooksbyson) Ingredients […]

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]]> Looking for a meal that delivers some serious flavor, gorgeous color, and health benefits in under an hour? Then check out this simple, wholesome red pepper soup, which delivers essential vitamins and minerals, all while tasting like summer in a bowl.

Ingredients (to serve 4):

  • 3 large bell peppers
  • 4 cloves of garlic
  • 1 tin of butter beans
  • 1 onion
  • 2 tablespoons of vegetable oil
  • 1 cup of vegetable stock
  • Salt and pepper

Instructions:

  1. Deseed and quarter the peppers, roughly smash the garlic cloves in a pestle and mortar. Halve the onions.
  2. Heat the oil in a wide-based saucepan, and then add the peppers, garlic and onions. Keep stirring, cook through on a medium heat for about 10 minutes, until the onion is starting to soften.
  3. Add the beans (including their liquid) and the vegetable stock to the pan. Stir well and simmer for 25 minutes.
  4. You can leave the soup as it is, or blitz it in a blender or food processor. Season with salt and pepper, serve with some crusty white bread.

Simple, satisfying and nourishing, this red pepper soup is a great recipe for colder winter days.

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]]> Try Making This Quinoa Dish https://foodisinthehouse.com/try-making-this-quinoa-dish/ Fri, 19 Jan 2024 10:57:00 +0000 https://foodisinthehouse.com/?p=27889 Elevate your mealtime with this delightful and nutritious quinoa dish that adds a burst of colorful vegetables to your wholesome quinoa. Easy to prepare and full of flavor, this dish is a must-try for a satisfying and health-conscious dining experience. Ingredients: View this post on Instagram A post shared by Jodie🌱🇯🇲🇬🇧🇮🇳🦋♉️🌈 (@plantbased_butterfly) Instructions:

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]]> Elevate your mealtime with this delightful and nutritious quinoa dish that adds a burst of colorful vegetables to your wholesome quinoa. Easy to prepare and full of flavor, this dish is a must-try for a satisfying and health-conscious dining experience.

Ingredients:

  • 1 cup of quinoa
  • 2 cups of vegetable broth
  • 1 tablespoon olive oil
  • 1 onion
  • 2 bell peppers
  • 1 zucchini
  • 1 cup of cherry tomatoes
  • 4 cloves of garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt
  • Black pepper
  • Fresh cilantro or parsley for garnish

Instructions:

  1. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until quinoa is cooked and water is absorbed.
  2. In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent. Add diced bell peppers, zucchini, cherry tomatoes, and minced garlic to the skillet. Sauté until the vegetables are tender-crisp.
  3. Stir in cooked quinoa, ground cumin, paprika, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld.
  4. Garnish with fresh cilantro or parsley and optional feta cheese crumbles.

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]]> 3 Delicious Dips to Make This Holiday Season https://foodisinthehouse.com/3-delicious-dips-to-make-this-holiday-season/ Thu, 28 Dec 2023 08:12:00 +0000 https://foodisinthehouse.com/?p=27586 Who doesn’t love some guacamole or hummus with veggies or chips? The party doesn’t start until the dips are on the table. If you want to try something a little different this holiday, these three dip ideas are perfect for you and your guests. Beet Dip Who doesn’t want a pink dip? Beets are such […]

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]]> Who doesn’t love some guacamole or hummus with veggies or chips? The party doesn’t start until the dips are on the table. If you want to try something a little different this holiday, these three dip ideas are perfect for you and your guests.

Beet Dip

Who doesn’t want a pink dip? Beets are such a fabulous main ingredient for a dip—you can mix them with yogurt, tahini, lemon juice, garlic, and many other ingredients. Roasted beets are the best for adding flavor but cooked beets work just as well. This dip will look amazing on any party table.

Roasted Eggplant Dip

Eggplant dips are so delicious and you can add a variety of herbs and spices and toppings to make it more interesting. Tahini is a great addition and pomegranate and some fresh herbs. You can add some tomatoes or olives on the top too.

French Onion Dip

The sweetness of the onions makes this dip perfect for a party—you won’t want to stop eating it. Scoop it up with some pita bread or crunchy carrots and it is also really simple to make.

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]]> This Twist on a Classic Stir Fry is a Winner https://foodisinthehouse.com/this-twist-on-a-classic-stir-fry-is-a-winner/ Tue, 26 Dec 2023 10:01:00 +0000 https://foodisinthehouse.com/?p=27523 Stir-fried rice or noodles is one of the most beloved dishes and can be adjusted to suit anyone’s preferences. It’s a dish that works well for vegetarians but is also delicious with beef or chicken. Here is a stir fry recipe with a twist that will become one of your favorites. Ingredients: Instructions:

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]]> Stir-fried rice or noodles is one of the most beloved dishes and can be adjusted to suit anyone’s preferences. It’s a dish that works well for vegetarians but is also delicious with beef or chicken. Here is a stir fry recipe with a twist that will become one of your favorites.

Ingredients:

  • 1 brown onion
  • 5 cloves of garlic
  • 10 ounces of mushrooms
  • 1 inch of ginger
  • 1 red bell pepper
  • 2 medium carrots
  • 1 cup of tahini
  • 1 cup of peanut butter
  • 10 ounces of firm tofu
  • Rice wine vinegar
  • Honey
  • Soy sauce
  • 2 tablespoons of cooking oil
  • 10 ounces of noodles
  • Chili flakes
  • Lemon juice
  • Salt

Instructions:

  1. Chop up your onions and fry in your cooking oil on medium heat for 10 minutes. Add your chopped ginger and crushed garlic and fry for 3-4 minutes. Add your mushrooms and thin slices of your carrots, and fry for five minutes. Add your small chunks of red pepper and fry for a further 5 minutes.
  2. While your vegetables are cooking, you can fry your tofu. Chop up your firm tofu into small chunks and marinate in a bowl of soy sauce, honey, and chili flakes. Heat the rest of your cooking oil in a wide frying pan, and add your tofu. Heat for about 5 minutes on each side, turning to avoid burning your tofu, but you do want a nice crust on each side.
  3. Boil your noodles according to their instructions. Add them to your vegetable pan once they are cooked. The twist in this dish comes from the sticky sauce you add to the pan at this point. In a separate bowl, combine your peanut butter and tahini with a dash of rice wine vinegar and some extra honey. Add this to your pan along with your tofu and mix it well. If you want some extra heat, add some chili flakes. Add soy sauce generously and add salt and black pepper to taste. Before you serve, add a squeeze of lemon juice for sharpness.

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]]> Cabbage Wars: Are You Team Red or Green? https://foodisinthehouse.com/cabbage-wars-are-you-team-red-or-green/ Sat, 25 Nov 2023 08:21:00 +0000 https://foodisinthehouse.com/?p=25835 Forget the red pill or the blue pill — we’re talking red cabbage versus green. Each popular in their own way, these variants can be eaten raw or cooked or tossed into stir-fries. They also offer main character energy in salads. These are our favorite ways to use the veggie.  Pickled Red Cabbage Red cabbage […]

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]]> Forget the red pill or the blue pill — we’re talking red cabbage versus green. Each popular in their own way, these variants can be eaten raw or cooked or tossed into stir-fries. They also offer main character energy in salads. These are our favorite ways to use the veggie. 

Pickled Red Cabbage

Red cabbage is earthy and slightly peppery, with a hint of sweetness. That is part of why it works so well when pickled. Slice the leaves and marinade them in a solution of vinegar, sugar, and spices. Because you’re not actually cooking the cabbage, you don’t have to worry about it losing any of its bright hues.

Stuffed Cabbage Rolls

Cabbage rolls are a popular dish in Eastern European cuisine, with various countries tweaking it slightly. Green cabbage leaves are stuffed with minced meat, rice, and other grains, and then simmered in a tomato-based or sour cream sauce. It is traditional to serve the dish at happy occasions like weddings and new year’s celebrations.

Coleslaw

This list would not be complete without including coleslaw. The classic salad has cabbage as its star and can be made using red or green, or both. Shred the leaves, add in carrots, throw in some nuts, and finish it off with a tangy dressing. You can even play around by adding in edamame beans, broccoli, or noodles. 

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]]> Start Your Day With These Healthy Carrot Cake-Inspired Breakfast Recipes https://foodisinthehouse.com/start-your-day-with-these-healthy-carrot-cake-inspired-breakfast-recipes/ Sun, 19 Nov 2023 16:13:00 +0000 https://foodisinthehouse.com/?p=25441 Vegetables and desserts rarely go well together, though carrot cake is a notable exception to this rule. Carrots have a subtle sweetness that pairs well with other common dessert flavors like cinnamon, and their high water content is a great way to add moisture without sacrificing texture. While we’ll always love a good old-fashioned carrot […]

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]]> Vegetables and desserts rarely go well together, though carrot cake is a notable exception to this rule. Carrots have a subtle sweetness that pairs well with other common dessert flavors like cinnamon, and their high water content is a great way to add moisture without sacrificing texture.

While we’ll always love a good old-fashioned carrot cake (especially if it’s covered in cream cheese frosting), sometimes we’re in the mood for something a bit healthier. Fortunately, some creators have found ways to incorporate the flavors of carrot cake into nutritious and delicious treats that are every bit as good as the real thing.

Carrot Cake Energy Balls

Traditional cake isn’t exactly known for its portability, so when we’re in need of a snack on the go, we love these carrot cake energy balls. They’re made with fresh, wholesome ingredients like shredded carrots and walnuts and sweetened with dates instead of traditional sugar. Leave them bare or roll in shredded coconut for flavor and additional healthy fat.

Carrot Cake Baked Oatmeal

Start your day right with this carrot cake-oatmeal hybrid by Minimalist Baker. Along with grated carrots, it contains all of the classic add-ins like walnuts and raisins for a sweet breakfast treat that’s 100% vegan. We love to eat ours warm with a sprinkle of cinnamon on top.

Carrot Cake Smoothie

We’ll never say no to a smoothie, especially one that’s made to taste like dessert. This recipe by Foxes Love Lemons is a filling option with plenty of fiber from walnuts and two whole carrots. Vanilla Greek yogurt and a touch of honey round it out with some sweetness, while traditional carrot cake spices like cinnamon and nutmeg add a bit of warmth.

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