Connect with us

Santé Et Nutrition

This Vegan Creamed Spinach Recipe Will Fool ALL the Dairy Lovers at the Table | Healthyish

Published

on


These days, everyone comes to the Thanksgiving table with a dietary restriction. We bend over backwards trying to accommodate with gluten-free pies and vegan turkeys, all while trying to please our tradition-loving relatives too. (It’s just not Thanksgiving without mashed potatoes, we agree.) Rather than spending time and money on extra food, we think the best strategy is to make dishes that everyone can eat and love, like this creamed spinach with a secret omission: There’s no cream.

Healthyish Tofu Spinach 1

Photo by Alex Lau, Food Styling by Yekaterina Boytsova

So creamy and comforting, it could double as a blanket.

Dairy-free creamed spinach isn’t just possible. It’s rich, creamy, and packed with flavor. The secret? Homemade tofu cream. We promise it works: Purée some drained silken tofu in a blender and you’ll get a sauce that’s as smooth and silky as heavy cream. (Just skip the extra-firm stuff, which won’t break down nearly enough.) And because tofu and spinach aren’t exactly known for being packed with flavor, senior food editor Andy Baraghani adds brightness with sautéed ginger, chile, ginger, and scallions. These aromatics aren’t traditional Thanksgiving flavors, but they add just enough heat and layers of flavor.

This recipe has the best healthyish intentions, calling for a hefty two pounds of mature spinach—not baby spinach—which holds its shape well and has bigger crunchy stems. It will seem like an absurd amount of spinach but, as always, those leafy greens will dramatically shrink down. Add the tofu cream as soon as the spinach is wilted and bright green—not even Popeye wants overcooked spinach.

Once that sautéed spinach is bathed in a creamy sauce punched up with flavorful aromatics, it becomes a side totally deserving of a spot on a crowded Thanksgiving table. And unlike nearly everything else on the menu, this dish stays on the stovetop—so you can save the oven space for the bird. And if your cousin unexpectedly shows up with his vegan roommate in tow, or Uncle Jim forgets his lactose pills, you can get this from the kitchen to the table in ten minutes flat. Now that’s something to be grateful for.

Bring on the spinach:

Healthyish-Tofu-Spinach-Horizontal.jpg

A Healthyish take on classic creamed spinach: Puréed silken tofu lends such a smooth, velvety consistency, your guests just might be fooled.

SEE RECIPE



Source link

قالب وردپرس

Santé Et Nutrition

Give a Bon Appétit Gift Box, Become a Holiday Hero

Published

on

By


Here’s a little unsolicited holiday advice from the Bon Appétit team to you: People care a lot about what you get them each holiday season. Sure, we all know that it’s the “thought that counts” and as long as your heart is “in the right place,” everything will work out fine. But really, that scratchy sweater your great aunt gave you? We didn’t think so. Instead, give Bon Appétit’s brand spankin’ new gift box and be the holiday hero your family and friends deserve.

People want gifts that keep on giving, and this one does—all the time. The box comes with a one-year subscription to Bon Appétit. We’re talking print AND digital, plus a bonus issue in the box, which means your cherished recipient never has to worry about missing out on the coolest new restaurants, the hottest trends, and the best new recipes BA has to offer.

The bundle also boasts a signature “Don’t Worry, Eat Happy” tote, a reusable Stasher silicone storage bag (popularized by a little ol’ tv show called Shark Tank!), and a stash of BA editors’ favorite cookie recipes. We’ve even gone the extra mile and included a cookie scoop and two Skor bars, aka the closest thing to a perfect pre-made English toffee you’ll find. This way, your recipient can get right to making our new Spiced Snickerdoodle Crunch Cookies and you can get right to eating them.

Who could say no to all of these goodies getting delivered to your door? Take our advice this holiday season and give the gifts people will truly want. And who knows, you might just end up with a few sweet treats for yourself.

What are you waiting for? Get gifting!



Source link

قالب وردپرس

Continue Reading

Santé Et Nutrition

The Minimalist Brussels Sprouts Thanksgiving Side with Maximalist Results

Published

on

By


The quick-sautéed Brussels sprouts with walnuts that my family serves as a Thanksgiving side dish every year would surely not exist without support from the wonderful world of pro football. During the days leading up to the holiday, my dad, Frank Lalli, stations himself in front of the kitchen TV, paring knife in hand and pints of Brussels sprouts arranged around him, to begin what is known in my family as “The Brussels Prep.”

This painstaking process involves coring each tiny little cabbage and then separating the leaves so that they can be stir-fried over high heat in the minutes leading up to the Thanksgiving meal. Before that can happen, every leaf must be liberated from the rest, and it has to be done right. This drudgery is supposedly alleviated by a good college game, or at least that’s the theory. If Frank gets lazy or impatient and starts pulling the leaves off in clumps, or with pieces of the root attached, he will incur the loving wrath of one of the Lalli sisters (that would be me and my sister, Nina). We like our leaves fluffy. Because this laborious prep can be done days in advance, there’s at least some amount of balance to the whole affair. Yes, it’s a lot of vegetable butchery. But! It’s easy. And! You can do it on the Monday before T-Day. Plus! The dish itself takes minutes to prepare.

stir fried brussels sprouts

Photo by Michael Graydon

The more hands to help, the merrier.

I can’t remember when the Brussels first made an appearance on the menu. They’ve never not been there. Memories of all the years of making them have blurred together, a slo-mo flashback montage of Thanksgivings that took place in the kitchen of the house I grew up in, and the one my parents have lived in for the past 20 years, along with the cast-iron skillets that have been residents of both. The only thing that’s changed is the addition of some lemon zest and some lemon juice—a modern intervention on the classic presentation, and a move we might debate this year.

No matter how many pints Frank works his way through, there’s always just enough Brussels to go around the table once, bright green and crisp-tender, perfectly blistered and charred spots. Their preciousness—alongside an abundance of every other dish on the table—makes us covet them even more.

Get the recipe:

stir-fried-brussels-sprouts.jpg



Source link

قالب وردپرس

Continue Reading

Santé Et Nutrition

Chile-Glazed Shallots Are an Ideal Vegetarian Thanksgiving Side

Published

on

By


For a reason I’m still not totally sure of, I decided to host 20 of my closest friends at my apartment for Friendsgiving.

And cook everything myself.

Being the oldest child, being a stubborn taurus, and working at a food magazine all probably had something to do with it. Not only did I have four dishes to cook, but three vegetarians to please, a VERY tiny oven to manage, and no dishwasher to speak of. So when I saw Molly Baz’s new recipe for glazed shallots with chile and thyme, I knew I had to make these sweet and saucy, extremely hands-off, and totally make-ahead-able flavor bombs.

The awesome thing about this recipe is that the shallots get all glazy and wonderful by spending A LOT of time in the oven. Which meant while they were doing their thing, I could chop celery and crush almonds for Josh McFadden’s celery salad, and wash all of the inevitable dishes piling up in my sink. (Again, no dishwasher.)

To begin, I peeled enough shallots for a sprint to the bathroom for a quick cry sesh. (It wouldn’t be Thanksgiving without one, TBH.) Then, I added butter to a skillet* (*Dutch oven because I didn’t have a free skillet with everything else cluttered on the stove) and let the shallots bathe in butter until they browned a bit. I added a few sprigs of thyme, red wine vinegar, water, sugar, and pepper. My local grocery store didn’t have red chiles, so I frantically texted Molly Baz (the benefits of working at said food magazine above) about what to replace them with: fresh jalapeño or dried serrano (since that’s what I had in my house). “Fresh jal! Or use dried red pepper flake,” she quickly responded. TYSM Moll, TYSM. I ended up using 2 tbsp of red pepper flakes, which was way too much and made the dish REAL spicy. Word of advice: use more like…1 tablespoon! But again, the magic of being able to control this dish is also controlling the spice level.

Then you pop that warm shallot kiddie pool into the oven for about 45 minutes. After the liquid reduced to a sticky glaze and the shallots got all tender and soft, I took them out and transferred them to a glass baking dish. I did this because I needed my Dutch oven to cook in, and because I knew I could gently reheat the shallots in the oven in the baking dish, and then serve them right from there. I know, I’m literally a genius. I also may or may not have had a note on my phone that broke down my cooking times, as well as cooking vessels minute by minute. I looked like this:

ItsAlwaysThanksgiving

Anyways, these were a breeze to make, didn’t dirty an insane amount of dishes, and accommodated my veg pals. I plan on making them on days that aren’t just Thanksgiving, and will probably assign them to a friend to make next year, when we do Friendsgiving potluck style instead.

Get the Recipe:

glazed-shallots-with-chile-and-thyme.jpg



Source link

قالب وردپرس

Continue Reading

Chat

Affaires8 minutes ago

Le pétrole chute pour la sixième semaine de suite

Anglais9 minutes ago

This Syrian refugee is living the classic Canadian dream. ‘We are so proud of Canada and want to make Canada proud of us’

Actualités40 minutes ago

La nécessité de réfléchir, mais surtout d’agir, du Parti québécois

Styles De Vie45 minutes ago

La veste, accessoire essentiel du chef

Arts Et Spectacles51 minutes ago

Le prix Paul-Émile Borduas décerné à Geneviève Cadieux | ÉRIC CLÉMENT

Opinions53 minutes ago

Le message du Canada anglais

Anglais1 heure ago

Louis Riel honoured on anniversary of execution, part of Métis Week celebrations

Styles De Vie2 heures ago

«Je porte la veste pour cuisinier depuis 1995 !»

Mode2 heures ago

Bonne adresse : le Centre Element

Arts Et Spectacles2 heures ago

L’auditoire de La joute loin devant Mordus de politique

Opinions2 heures ago

Le chef du PQ n’est plus le chef du mouvement souverainiste québécois

Affaires2 heures ago

Donald Trump envisage un accord commercial avec Pékin «très bientôt» | DELPHINE TOUITOU

Anglais2 heures ago

Why some killers end up in minimum security and others don’t

Actualités3 heures ago

Francophonie ontarienne: Sonia LeBel s’entretient avec Caroline Mulroney | Hugo Pilon-Larose

Arts Et Spectacles3 heures ago

A Private War: une guerre intérieure ***1/2 | ANDRÉ DUCHESNE

Opinions3 heures ago

Relance de l’est de Montréal: repenser la gouvernance portuaire?

Affaires3 heures ago

Chine et États-Unis étalent leurs divergences avant le sommet de l’APEC | ANDREW BEATTY

Anglais3 heures ago

Man in Brampton charged with sexually assaulting a woman after breaking into her home

Actualités4 heures ago

Un tunnel sous la rue Sainte-Catherine pour limiter les chantiers ? | Pierre-André Normandin

Mode4 heures ago

Fooding 2019 : les meilleurs restos kids friendly

Santé Et Nutrition4 semaines ago

Gluten-Free Muffins

Styles De Vie1 mois ago

Renaud Capuçon, rédacteur en chef du Figaroscope

Mode1 mois ago

Kid’s collections : Little Hedonist

Anglais1 mois ago

No federal party will turn back the clock on the legalization of marijuana

Santé Et Nutrition2 mois ago

3 fois par jour – Desserts: le casse-tête sucré de Marilou | Sophie Ouimet

Affaires2 mois ago

Pas de grève cette semaine à Postes Canada

Actualités3 semaines ago

Le fils aîné de Tony Accurso meurt dans une embardée | Daniel Renaud et Vincent Larouche

Technologie1 mois ago

Le nombre de morts par égoportrait ne cesse d’augmenter dans le monde

Actualités4 semaines ago

Cannabis: tolérance zéro pour les policiers de Longueuil | Pierre-André Normandin

Mode2 semaines ago

W.I.M.A.M.P, la capsule responsable de Bobo Choses 2018

Anglais2 mois ago

Condo developer Thomas Liu — who collected millions but hasn’t built anything — loses court fight with Town of Ajax

Affaires2 mois ago

Taxes sur les importations: Pékin riposte à Washington

Actualités1 mois ago

La souveraineté est toujours nécessaire, dit Bernard Landry | Denis Lessard

Anglais2 mois ago

3rd tornado hit eastern Ontario last week, says Environment Canada

Styles De Vie1 mois ago

Motorhell Master, l’exclusivité à la française

Anglais3 semaines ago

Police presence in Jewish communities across Canada to be increased following Pittsburgh shooting – National

Mode2 mois ago

Have A Nice Day | Hello it’s Valentine

Anglais2 mois ago

Ontario government to increase mercury disability payments to affected First Nations

Santé Et Nutrition2 mois ago

Un lien découvert entre l’eczéma et… la flore intestinale

Actualités2 mois ago

ALENA: «Le Québec sera sacrifié pour protéger l’Ontario», prévient Lisée | MARTIN CROTEAU

Trending