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Mini focaccias made in an hour 🥹 Spread on you

Mini focaccias made in an hour 🥹

Spread on your favourite dips or dip it in a warm bowl of soup. Top with your favourite toppings such as olives, fresh rosemary, cherry tomatoes, and enjoy! Recipe below 🤍

INGREDIENTS
1 tsp active dry yeast
1 tsp sugar
3/4 cup warm water (at around 110F degrees)
2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
3 tbsp olive oil (+ more for the bottom of each dish)
Toppings of your choice

METHOD
1. Mix together yeast, sugar and water in a large bowl then let sit for a few minutes to let the yeast activate. You should see foamy bubbles start to appear after 5-10 minutes – if this isn’t the case, it’s likely the water wasn’t warm enough or was too hot.
2. Mix in the all-purpose flour, salt, baking power and olive oil, then knead into a ball. If the dough feels too sticky, you can add an extra 1-2 tbsp of flour (or alternatively, add a couple extra drops of water or olive oil if it’s too dry).
3. Cover and let rise for 20 minutes.
4. Preheat oven to 350F.
5. On a floured surface, cut the dough into 4 pieces and gently shape into circles.
6. Add a thin layer of olive oil to the bottom of each ramekin (feel free to be generous with the olive oil!), then add in the dough ball. Gently press holes into the dough with your fingers, allowing some of the olive oil to seep onto the top of the dough.
7. Add your toppings to the top of each focaccia – I like to do fresh rosemary, sliced kalamata olives and a pinch of coarse salt.
8. Once the oven is ready, bake for 25 minutes.
9. Enjoy immediately!

#focaccia #homemadebread #baking #holidayrecipes #healthyrecipes

A little bit of life recently 🧚‍♀️💖💫👟🌴

From the @honolulumarathon to run clubs and dinners with my bffs, I couldn’t be grateful xxx

Today is my 4 year veganniversary 🥹 It’s now

Butternut basil butter beans 🧡 For the last ep

Butternut basil butter beans 🧡

For the last episode of the bean series, I’ve combined my three favourite things—butternut squash, butter beans and basil—to bring you the coziest and most delicious winter dish.

Enjoy this with lots of fresh basil and some toasted sourdough, recipe below!

INGREDIENTS (for 4)
1/2 large or 1 small butternut squash
1 large tomato
1 large or 2 medium carrots
1 onion
1 head of garlic
1-2 red peppers (fresh or roasted from the jar)
1 1/2 tbsp olive oil
1/2 tsp paprika
1 tsp Italian seasoning
Salt and pepper
3/4 cup vegetable stock or water
1/2 cup coconut milk (full-fat or light)
Fresh basil leaves
3 cans of butter beans (400mL or 13.5 fl oz each)

INSTRUCTIONS
1. Preheat oven to 375F.
2. Prepare the veggies: cube the butternut squash (with the peel, about 3/4 inch cubes), cut carrot(s) into 1/2 inch thick disks, halve the tomato, cut the onion into quarters, and cut the top off the head of garlic.
3. If using fresh peppers, cut in half and de-seed. If using roasted red peppers from a jar, skip this step.
4. To a lined baking sheet, add the butternut squash, tomato, carrots, onion, the head of garlic and seasonings. Add 1/2 tbsp of olive oil to the top of the head of garlic, then drizzle 1 tbsp of olive oil on the remaining veggies and toss with your hands to coat well.
5. Roast in the oven for 35 minutes, or until the butternut squash and carrots are tender when poked with a fork.
6. If using an immersion blender, transfer the roasted veggies to a pot (adding the roasted red pepper now, if using jarred peppers) and squeeze the garlic out of its peels. Add the vegetable stock, coconut milk and some fresh basil leaves, then blend until smooth and creamy (it should be relatively thick). If using a blender, blend together all of the veggies, liquids and basil leaves, then transfer to a pot on medium-low heat.
7. Drain and rinse 3 cans of butter beans. Add to the pot and mix well, removing from heat after a few minutes once warmed.
8. Serve with a drizzle of coconut milk and chopped basil leaves as garnish and enjoy!

#recipeideas #soupseason #butterbeans #easydinner #dinnerrecipes #healthydinner #cozydinner #comfortfood

Week of dinner ideas made in 30 minutes 💌💛

Soy maple glazed tofu fillets 🤭🥂✨ the perf

Soy maple glazed tofu fillets 🤭🥂✨ the perfect holiday dinner to impress your non-veg friends or if you’re cooking for a vegan or vegetarian these holidays! Ready in under 40 mins, recipe below 🥰

INGREDIENTS (for 4)
2 blocks extra-firm tofu (about 350g each)
2 tbsp olive oil
1/4 cup soy sauce
6 cloves of garlic

SOY MAPLE GLAZE
1/4 cup ketchup
3 tbsp soy sauce
2 tbsp maple syrup
1 tbsp rice vinegar

METHOD
1. Cut each tofu block lengthwise into 3/4 inch fillets, to make 4 fillets in total.
2. Score the fillets by making diagonal cuts, only halfway through the fillets to make sure they don’t break.
3. Prepare the marinade with olive oil, soy sauce and 3-4 cloves of minced garlic.
4. Marinate the tofu in a large container while you preheat the oven to 375F.
5. Bake the tofu on a lined baking sheet for 25 minutes.
6. While it’s in the oven, you can prepare side dishes such as steamed or roasted vegetables and rice to serve with the tofu.
7. Add all the glaze ingredients to a bowl and mix.
8. Once the tofu is golden brown, remove from the oven.
9. Serve with your sides of choice, then drizzle with a generous amount of glaze and enjoy!

More recipes like this one on my website at minaelleskitchen.ca - link in bio! 🫶🏼

#thanksgivingrecipes #christmasdinner #christmasrecipes #dinnerideas #holidayrecipes #veganchristmas #healthyrecipes

Roasted red pepper whipped tofu with cauliflower a

Roasted red pepper whipped tofu with cauliflower and chickpeas, part 9 of the bean series 🥰

Welcome back to my series where I’m helping you fall in love with eating beans. Today’s recipe comes together in about 30 minutes and is one of my favourite so far! Get it below 💛

INGREDIENTS (for 2)
1 medium cauliflower
1-2 tbsp olive oil
Salt & pepper
1 can of chickpeas (540mL, 19 fl oz)
1/4 cup nutritional yeast
2 tbsp soy sauce
1/2 tsp smoked paprika
3/4 tsp maple syrup

RED PEPPER SAUCE
1/4 cup roasted unsalted cashews
2 roasted red peppers (from a jar)
200g extra-firm tofu
2 tbsp olive oil
2 tbsp lemon juice (juice from 1 lemon)
3 tbsp nutritional yeast
Pinch of salt
1-2 tbsp water, if needed

CILANTRO DRESSING
Fresh cilantro
Olive oil
Lemon juice + zest
Pinch of salt

METHOD
1. Preheat oven to 400F.
2. Cut cauliflower into florets and add to a lined baking sheet with olive oil and salt and pepper. It will need 10 more minutes than the chickpeas, so I suggest roasting and then adding the chickpeas after 10 minutes.
3. Drain and rinse the can of chickpeas, then add them to a bowl with soy sauce, nutritional yeast, maple syrup and paprika and toss well. After the cauliflower has roasted for 10 minutes, add the chickpeas to the tray and roast for about 20 minutes, until the cauliflower is tender and the chickpeas are golden.
4. While that’s in the oven, prepare the whipped roasted red pepper sauce. To a blender, add cashews, roasted red peppers, tofu, olive oil, lemon juice, nutritional yeast and salt and blend until you get a creamy consistency, adding 1-2 tbsp of water if needed to reduce the thickness.
5. Prepare the cilantro dressing by finely chopping fresh cilantro and adding to a bowl with a bit of olive oil and lemon juice and a pinch of salt.
6. late up by spreading the whipped roasted red pepper sauce on the bottom of the plate, then adding roasted cauliflower and chickpeas, pickled onions, and finishing off with the cilantro dressing. Enjoy!

Roasted tomato white bean soup with mini focaccias

Roasted tomato white bean soup with mini focaccias 🥹🍅🍂 the perfect fall comfort dinner, and part 8 of bringing you recipes to help you eat more beans, recipe below!

INGREDIENTS (for 2)
3 large tomatoes
1/2 onion
1 head of garlic
1 red pepper
1 tbsp + 1 tsp olive oil
Salt and pepper
1/2 cup cooked cannellini beans
1/4 cup oat milk
3/4 cup vegetable stock
5-6 basil leaves

INSTRUCTIONS
1. Preheat oven to 375F.
2. Cut tomatoes into quarters and cut pepper in half and remove seeds. Then, cut half of an onion into quarters and cut the top off the head of garlic.
3. To a lined baking sheet, add the tomatoes, pepper and onion and drizzle with 1 tbsp of olive oil. Sprinkle a pinch of salt along with some ground pepper.
4. Add 1 tsp of olive oil to the top of the head of garlic. If you have a small roasting dish for garlic, add the head of garlic to it. Otherwise, wrap the head of garlic in aluminum foil and add to the lined baking sheet.
5. Roast in the oven for 30 minutes.
6. Add the roasted tomatoes, pepper, and onion to a pot, and squeeze the garlic out of its peels (be careful not to burn yourself). Add in cannellini beans, oat milk, vegetable stock, basil leaves, and a pinch of salt, then blend with a hand mixer until smooth. If using a blender, blend everything together first, then pour into a pot to heat.
7. On medium-low heat, bringing to a simmer for a few minutes until warm. Taste for saltiness and add an extra pinch of salt if needed.
8. Serve with fresh basil, and enjoy!

*Depending on the saltiness of your vegetable broth, you may need more or less salt.

#tomatosoup #soup #soupseason #healthydinner #dinnerideas #vegetariandinner #vegandinner #souprecipes

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