Wafa's - Halloumi with Zucchini Pesto Pasta A light and vibrant summer dish, this recipe features crispy golden-brown halloumi paired with fresh zucchini noodles tossed in a rich, aromatic pesto. A low-carb, vegetarian delight that's full of flavor and texture – perfect for a quick meal or a fresh lunch idea. 2 zucchini 250g halloumi 2 tablespoons olive oil (for frying) 1 cup fresh basil 1/4 cup pine nuts 1/4 cup Parmesan cheese, grated 1-2 cloves garlic 2 tablespoons olive oil (for the pesto) Juice of half a lemon Salt and pepper Directions: 1. Cut zucchini into noodles with a spiral cutter or peeler. 2. Blend basil, pine nuts, Parmesan, garlic, olive oil, and lemon juice for pesto. Season with salt and pepper. 3. Slice halloumi into 1 cm slices. 4. Heat olive oil and fry halloumi until golden, 3-4 mins per side. 5. In the same pan, fry zucchini noodles 2-3 mins. 6. Toss noodles with pesto. 7. Arrange on plate, top with halloumi, and extra Parmesan/pine nuts. Prep Time: 10 minutes Kcal: 400-450 | Facebook
Wafa's - Halloumi with Zucchini Pesto Pasta A light and vibrant summer dish, this recipe features crispy golden-brown halloumi paired with fresh zucchini noodles tossed in a rich, aromatic pesto. A low-carb, vegetarian delight that's full of flavor and texture – perfect for a quick meal or a fresh lunch idea. 2 zucchini 250g halloumi 2 tablespoons olive oil (for frying) 1 cup fresh basil 1/4 cup pine nuts 1/4 cup Parmesan cheese, grated 1-2 cloves garlic 2 tablespoons olive oil (for the pesto) Juice of half a lemon Salt and pepper Directions: 1. Cut zucchini into noodles with a spiral cutter or peeler. 2. Blend basil, pine nuts, Parmesan, garlic, olive oil, and lemon juice for pesto. Season with salt and pepper. 3. Slice halloumi into 1 cm slices. 4. Heat olive oil and fry halloumi until
Wendy Luong / plant-based food and recipes 🌱 on Instagram: "Food scientist explains: why you should always boil your tofu. I see many tofu recipes on this platform, but one crucial step is always missing! It’s boiling! Yes really :) Everyone’s pressing, freezing, marinating overnight — but who decides they are craving tofu a day in advance? My Chinese mom taught me to boil tofu in salted water for the best results. To be honest, I was skeptical first but when I thought about the science behind, it all made sense. Let me explain what is happening: 1. Osmosis of water Water goes out Boiling draws out excess moisture, especially from the surface. If you use salted water, a bit of osmosis kicks in: water moves from the tofu (low salt) to the boiling water (high salt). Salt goes in by
Wendy Luong / plant-based food and recipes 🌱 on Instagram: "Food scientist explains: why you should always boil your tofu. I see many tofu recipes on this platform, but one crucial step is always missing! It’s boiling! Yes really :) Everyone’s pressing, freezing, marinating overnight — but who decides they are craving tofu a day in advance? My Chinese mom taught me to boil tofu in salted water for the best results. To be honest, I was skeptical first but when I thought about the science behind, it all made sense. Let me explain what is happening: 1. Osmosis of water Water goes out Boiling draws out excess moisture, especially from the surface. If you use salted water, a bit of osmosis kicks in: water moves from the tofu (low salt) to the boiling water (high salt). Salt goes in by
Andrew Bernard on Instagram: "Recipe in bio! This cauliflower piccata recipe will have you thinking that you just transported to a restaurant. It’s so good and so flavorful! Ingredients: *Cauliflower *Shallots *Garlic *Capers *Lemon *Vegetable Stock *Dry White Wine (or more stock) *Olive Oil *Cornstarch *Spices (listed in post) I know you’re going to love this one! Full recipe in the bio links or get the recipe by searching “Piccata” on makeitdairyfree.com Or google “make it dairy free cauliflower piccata” https://makeitdairyfree.com/the-best-cauliflower-piccata/#recipe #cauliflower #piccata #easyMeals #veganuary #comfortFood #eatMoreVeggies #eatYourVegetables #dateNight #vegan #mustTryFood #meatlessMondays #meatFree #meatFreeAthlete #meatFreeMonday #levelUpYourLife #veganRecipes #pl
Andrew Bernard on Instagram: "Recipe in bio! This cauliflower piccata recipe will have you thinking that you just transported to a restaurant. It’s so good and so flavorful! Ingredients: *Cauliflower *Shallots *Garlic *Capers *Lemon *Vegetable Stock *Dry White Wine (or more stock) *Olive Oil *Cornstarch *Spices (listed in post) I know you’re going to love this one! Full recipe in the bio links or get the recipe by searching “Piccata” on makeitdairyfree.com Or google “make it dairy free cauliflower piccata” https://makeitdairyfree.com/the-best-cauliflower-piccata/#recipe #cauliflower #piccata #easyMeals #veganuary #comfortFood #eatMoreVeggies #eatYourVegetables #dateNight #vegan #mustTryFood #meatlessMondays #meatFree #meatFreeAthlete #meatFreeMonday #levelUpYourLife #veganRecipes #pl
EatingWell on Instagram: "If you aren’t a fan of beets, you will be after trying these Melting Beets with Feta & Pistachios. Roasting beets, then adding liquid, adds flavor to the outside and creates a melt-in-your-mouth texture. Crumbled feta cheese and pistachios top these sweet and savory beets for a delicious and easy side dish. Ingredients ⁃ 2½ pounds medium beets (6 to 8 beets), trimmed, peeled and sliced 1-inch thick ⁃ 2 tablespoons extra-virgin olive oil ⁃ ½ teaspoon salt ⁃ ¼ teaspoon ground pepper ⁃ ½ cup lower-sodium vegetable or chicken broth ⁃ 1 teaspoon grated orange zest, plus more for garnish ⁃ 3 tablespoons orange juice, divided ⁃ 2 tablespoons honey, divided ⁃ ¼ cup crumbled feta cheese ⁃ 3 tablespoons
Best Mediterranean Roasted Eggplant Recipe – Easy and Delicious
Mediterranean Roasted Eggplant is a delightful culinary adventure that transports your taste buds to sun-drenched shores with one bite. This easy Mediterranean Roasted Eggplant recipe combines the robust flavors of oregano, smoked paprika, and olive