Veggie Recipes

880K views · 6.8K reactions | Gooey parmesan and zesty ranch seasoning transform Smashed Baby Carrots into the perfect appetizer! | Live Eat Learn

4.8M views · 5.3K comments | Twice Baked Sweet Potatoes | PRINT the recipe: https://bit.ly/35z4wNL Healthy food and cooking healthily have a bad name, right? Healthy does mean bland, boring, or tasteless! Far... | By Wyse Guide | Today we are making a Twice Baked Sweet Potatoes but it is not like the normal twice baked potato. I mean, don't get me wrong. I get it. They're delicious. They are loaded with so many different things. These twice baked to me have a health spin but without tasting like an ultra healthy spin. Sweet potatoes in general are a lot more nutritious. They're delicious. I dug up all mine from the garden. Here they are. I picked some of the best looking ones obviously for the shape and size kind of for each person but I'm going to start by picking them with a fork. I have one last one here to do. The pricking just help these go into the oven otherwise sometimes there's so much steam that needs to escape that they make a spot where they kind of blow up or open and you don't really want that especially since we're twice baking this we want them to maintain their shape so now that they're all pricked I'm going to put them right into the oven I have them in a dish just so they're easy to transport but also then if they do leak out or ooze some liquid it catches it so they're going to bake pretty much all the way through because we're going to scoop out some of that center to actually twice bake them so traditionally Twice baked are made with what? Cream cheese, a lots of other just like cheese, sour cream probably. These are a little bit different and as you can see in front of me, I like to eat from my garden and eat with the seasons. So, what I'm going to do is start heating up a little bit of olive oil in a skillet. Just kind of over low heat. We do that just because then, it helps it heat evenly and all the way through. So, I'm going to add a little bit of olive oil to the bottom of my skillet. Let that heat up and then, I'm just going to start by some onion. Onions kind of that base flavor that we start a lot of things with whether it's a soup, a stew, casseroles, they all start with onion. I'm being a little bit more picky on this one to make sure I have it chopped in somewhat more even smaller pieces just because since this is going to not be pureed or anything, you want it to be small pieces and once they saute, they'll really go down in size. So, I'm just making sure to have it be a little bit more even, a little bit more nice looking I When this is all chopped up, I'm going to add it right into my skillet and I always take off. Make sure to not cut the actual root end because that can be a little tough but I cut right up to it and then just have to sometimes do a little side cut just to make sure it's somewhat even. I don't want any really big pieces We're going to take this right over the skillet I sometimes just swirl that on that oil around. You can tell kind of to it and it's like heated up because you see a little bit of a ripple and there it is. I love that sound. Adding the last of the onion I love the sound of it cooking. I'm going to put salt on it right away. Little bit of salt. It's good to season your food all throughout while you're cooking a little bit of pepper. Salt also draws out some of the extra liquid that's in an onion and helps it cook a little bit quicker. Turn it down so it doesn't burn. We don't want to burn onion. We just want to cook. So, while that's sauteing and softening, I'm going to get ready some celery. I have a couple ribs here. Celery one of those things that I'm not someone that necessarily likes a celery forward dish like celery is okay I don't need a ton of it so I like it to be in the background because it definitely flavors things well and it just adds a good I guess we would say vegetable flavor but as again you can tell I'm doing it in kind of smallish pieces that are really going to saute down and not overwhelm you don't want anyone to get just like a big hunk of celery in there just because that's not really what we're looking for we're just looking more for that flavor. I'm going to do a little bit more. As you can see, I'm chopping it up in an like thirds on the stem and then chopping those into smaller bits just to make sure that it don't overwhelm any of it. So, I'm going to add this right in with the onion and then we're going to work on the kale. We're adding the celery right in there. That's just going to kind of slowly saute. The whole point here is we want it soft and translucent, both the onion and the celery. So, we want them to get really brown because that can sometimes add a little bit of a bitterness but we just want nice softened onion and so instantly guys it just smells kind of like that pre Thanksgiving smell when you're getting the dressing ready and all the other things and you kind of get that celery and I love how that works together while that's cooking kale I know kale had it's heyday like what two years ago and probably at this point like seriously we don't eat kale and everything my thing is when I have a lot of kale in the garden when it is ready when it is ripe whatever the fruit or vegetable is or in the market it's the time to use it and I have a lot of kale this time of year it actually likes to have a couple light frost on it so I've been having some freezes at night and that's actually it sweetens up the kale slightly so if you think kale is bitter grow it let it get a little bit of a frost on it I think you're going to like it better and if you don't throw it in a twice baked sweet potato and I think you will because what's great about this I'm not doing it just to try to hide vegetables in something no you're going to see this there's no hiding kale but we actually cook it slightly so it softens. I'm taking the ribs out. That can be really tough and hard. Don't want that and as you can see, I brought in a kind of a plethora of different ones. There's some dinosaur kale. There's a curly kale. It's red kale. I mean, it's like there's all different types and that's kind of what's fun. You can just use whatever kale you might have. Maybe you have a baby leaf kale. What I like about kale is. As we use it in this dish and cook with it, it's still maintain enough structure and texture and it doesn't just go to nothing and get soggy and limp and that's what I like about using kale and I just think it's good to have different textures when you're having something like a potato because by itself, potatoes are delicious. They have a creaminess to them especially sweet potatoes but there's something about having some variants in that especially when you're kind of doing something different like a twice baked that I absolutely love. So, the kale all chopped. I'm going to let the onion celery continue softening and then, we'll keep moving on and put it all together. The onion and the celery. It's softened. It's cooked mostly through. Just a little bit of texture still to it. And now, I'm adding in some balsamic vinegar. It kind of deglazes the pan if you do have any bits on it and then, it also just kind of lends to that sweet tanginess which I think goes really well with the sweet potato and then to that, not a lot but just a little bit of honey. Again, obviously, sweet potatoes have sweetness to them. They don't really need a lot of help. This just kind of lends to that sweetness. It kind of balances out the acidity that's in that vinegar but that is also cooking off. While that cooks, I'm just going to add the kale that we chopped up right in there and then what's perfect is that liquid from the vinegar it's going to help cook the kale down we're going to cook it just for a couple minutes so it's wilted so it's softened and then we'll be done with the cooking part so the kale is cooked for a couple of minutes you can see that it's wilted it's softened and what you also notice is most that balsamic vinegar has cooked off and so there's just a little bit of liquid in the bottom but not near what we had put in so that's really condensed in flavor that sweetness is condensed along with the honey we're going to add some dried cranberries. I like to do it when it's still a little bit warm because it kind of just helps them clump up. You can also do a dried cherry either one. I like to just mix it around, kind of get them warm throughout and also kind of plump up any of that extra moisture in there and then we're going to let this cool off. We're going to let the potatoes finish baking up then we can just scoop em out and put it all together. Don't be hang on that looks like a health meal. It's not. It's a delicious, delicious side dish or meal. You can eat it both. So, sweet potatoes have cooked. You can see I put them on a dish because see they just started weeping out a little bit and it also just helps you know once we get it all put back together it's an easier way to bake them. So they've cooled slightly. They're still warm. So I'm going to take each one and cut the top off. They're twice baked potato. So it's really about the presentation at this point. It's not really about anything else. I'm cutting off maybe the top quarter to third of that potato. And then you're left with obviously the interior which is that beautiful. I really love these this year because I grew all my sweet potatoes. So I'm going to scoop out all that in side except for maybe like a half inch around the edges because if you just scoop it all out, obviously, the sides in the skin are just going to sink in. So, you want to maintain a sturdy enough structure that can hold up once we put everything back in it but also get out enough that we're going to mix it in with this filling we made and have a lot, just much more delicious filling. So, I'm going to get out all of the potatoes. Put in the flesh, that meat of the potato right into there and then, we're going to guys, my mom is watering. I love, I love sweet potato. So, we're going to get out the metals, put 'em into here, and then, put 'em back together. So, you can see I have all the fillings scraped out of these. Left a good sturdy edge so they hold up still like a potato and then, I'm just going to mix it in with my filling and I like it kind of rustic. I like some, not just completely a mashed potato but like those pieces are okay and I don't mind kind of like that mixture. Now, you could put in, I have the tops over here. I didn't put 'em in because if you put in all the tops and all that potato filling, it's really way too much. So, you can put 'em in then have a small little casserole you do on the side which we might need to anyway because you're displacing some of the potato but you can't put it all back in. So, while I mixing in I I do I love this mixture you get the green you get some of that cranberry that's dried in there so it has a good sweetness so now we're going to add to this is some Greek yogurt now this is one of those things yes so this makes it maybe a little bit more dare I say healthy not really but it's taking place of like a sour cream so it's just a way to kind of change up what a regular twice baked sweet potato would be and I kind of love that I love that we're playing with different flavors the sweetness of a sweet potato can really take on a lot different and heavier I think flavors than a regular potato which doesn't have a lot of flavor of its own. So, as we mix in that, we're going to also add in some feta cheese. It's one of my faves. If you don't like feta, totally get it. Leave it out. I love feta. I love the tanginess. I love that briineiness kind of of it and I'm just mixing this on the skillet 'cuz why would we, why would we dirty something else? You wouldn't. We don't want to. So, now, we just need to fill back up the sweet potatoes. So, we're going to take this filling, guys. Which I will say sometimes for Thanksgiving or something when I want to do a big thing of this I will just peel the potatoes after they're baked put it all together and make like a casserole out of it you can do that I just think the twice baked part it's kind of just a fun different kind of unique thing to have and I get I'm I'm pushing it maybe on some of you with having such a unique odd kind of twice baked potato but I think that's kind of the fun of it too it's good to kind of expand what we think of as normal and You know what? If you get a little bit of a health component in it like. Bonus. So, I tried to pick potatoes that were somewhat sizable but honestly, obviously, with the filling, the hardiness of 'em, they're going to eat almost like a meal. So, we're adding back in a lot of components here. It's almost like your salad and everything is one. So, you could have these literally, it could be a vegan dish on its own. You could have it then as a side also to a bigger meal which is what I love to do at Thanksgiving. So, it's kind of multi versatile for whatever you want and at this just going to put them back into the oven just mostly to warm through to finish baking anything left over like this that's just extra to put for you. You can even put it into the freezer and then bake it off for like a different night meal. I'm going to pop this back in the oven, warm it through, and these guys are ready to go. So these have baked. They've got warmed and just like perfectly kind of hot throughout. The cheese is melted slightly but feta never completely melts and now they're ready to go. You'd want them to cool down just a little bit before you serve them. Put maybe a little bit of extra feta on top. It just kind of finishes them off. Puts a little bit of fresh color right there. Now guys, I get it. This is maybe a little bit different for you. It's kind of maybe outside the box but it's a really delicious hearty side and I think you'd be how all those flavors work together you get the sweet tea salty tangy delicious flavors good texture throughout that extra ice that I had the excess tops and the extra filling that didn't need to be piled in here I put into a small casserole you could even fill them a little bit less and then you could pop some of the freezer you could use it then like later on later in a weeknight meal and you want to pull something out warm it up throughout I love that or you could not do the twice big part threw it all into a big casserole and serve it easier style like that versatile recipe versatile also in the sense that amazing for Thanksgiving I do a variation of this every year but also great just for the whole fall season those are still hot so you don't actually have to bake it because it's all baked already so I had to try it because You guys, I love it. I love the sweet potato. You get all those different flavors in there. You get the textures. You get that cranberry even in there, the dried cranberries so it has like sweetness in it that has gives it that punch. The hardiness of the kale but it's not like you're eating a salad. It's delicious and I love the feta on top. It just kind of finishes it off. So, please try this recipe. What is best is when you share it around that really helps me but also, I love to see so many people finding these videos leaving comments it's just a fun community that we're building and it's teaching you all that food cooking in the kitchen it can be done it can be easy and it can be different same with gardening so check it out check out wise guy. com for more information or more about me and until then go try something different because it's delicious

532K views · 4K reactions | Cauliflower Dump Salad 🥗 Here is the recipe: 3/4 large head cauliflower, grated one large carrot, grated 5 stalks heart of celery, with leaves,... | By BobbyParrish | Facebook

245K views · 15K reactions | BRUSSELS SPROUT SALAD WITH MAPLE DRESSING 🍁🍎🤎 Recipe - Start by thinly slicing 3 cups of brussel sprouts (or buy them pre-shaved) Add this to a pan on medium heat with 1 tablespoon of olive oil. Pan fry until golden brown—about 6 minutes. - Add this to a bowl, along with 1/2 cup of diced apple, 1 tbsp of finely diced shallot, 1/2 cup of chopped pecans, 1/2 cup of chopped bacon, and 1/2 cup of shredded parm. - Whisk together the maple dressing—1 tbsp of maple syrup, 1 tsp of apple cider vinegar, the juice of 1/2 a lemon, 1 tbsp of balsamic glaze, 1/2 tsp of dijon mustard, and a pinch of salt. - Mix everything together and enjoy! #fallrecipes | Skylar Sokolowski | Earth, Wind & Fire · September

71K views · 7.2K reactions | Upside Down Spanakopita (oh and excuse my Greek at the end!) Welcome back to Cooking Upside Down and today we’re paying tribute to one of my all time favourite pies, the Spanakopita. #recipe ⬇️ • 1 packet of filo pastry (roughly 10 sheets) • Olive oil • Salt and pepper • 300g feta cheese • 2 shallots – finely sliced • Fresh dill and fresh mint - chopped • 300g fresh spinach • 2 large eggs - beaten • 100g Greek hard cheese such as Kefalotyri. (or use Parmesan) • 150g butter - melted You’ll need a large baking tray, lined with a piece of parchment paper. Pre-heat your oven to 200C / 392F Drizzle the tray with olive oil, then sprinkle on a little salt and pepper followed by a sprinkling of freshly chopped dill and mint. Crumble over a little bit of feta, then scatter over the onions. In a bowl, beat the eggs and crumble in the remaining feta. Grate over the hard cheese and add the herbs then mix it all together well. Lay 1/3 fresh spinach on top, creating a sturdy pile in the middle of the tray with a generous boarder around the outside. Spoon over ½ the egg mixture, then lay another 1/3 of the fresh spinach on top followed by the remaining egg mix. Then lay over the final 1/3 of fresh spinach and gently push the whole lot down. Melt a little butter in a bowl and add two tablespoons of olive oil and mix well. Open the pack of filo pastry and brush the top pastry sheet with the butter then carefully pick up this sheet and lay it over the spinach. Continue this way until you’ve used all the filo sheets. Finally scrunch the edges of the pie up all the way round and bruch the top with butter. Bake for 35 – 40 minutes until darkly golden. Allow it to stand for 5 mins before laying a piece of parchment paper on top and then a board or platter and swiftly flip it right side up. Cut into triangles and serve. Shallots as always from the lovely @ukshallots #upsidedown #pastry #spanakopita #feta #viralvideos | Dominic Franks | Percy Faith · Theme From A Summer Place

146K views · 39K reactions | ZUCCHINI “RAVIOLI”, Spinach and Tomatoes 🍅🥬 Follow for more easy recipes! 💚 עברית בתגובות ⬇️ Ingredients: - 4 zucchini, sliced thin using a peeler - For the Filling: - 250 g ricotta cheese - 4 tbsp olives, chopped - ½ cup pumpkin seeds - 150 g spinach, cooked for 1 minute in the microwave - 1 tbsp sumac - Olive oil - Salt and black pepper, to taste For the Tomato Sauce: - 3 tbsp olive oil - 4 garlic cloves, sliced - Basil stems, chopped - 1 red chili pepper, sliced - 700 ml Passata (100% tomato sauce) - 1 tbsp sugar - 1 tsp salt - ½ cup water Before roasting: butter + olive oil To Finish: - 50 g semi-hard cheese, grated - Basil leaves - Olive oil Method: - Preheat the oven to 220°C on turbo mode. - Filling: Combine ricotta, olives, pumpkin seeds, cooked spinach, sumac, salt, and pepper. Mix well. - Assemble the Ravioli: Place 2 slices of zucchini in a cross pattern. Top with a tablespoon of filling, fold over to close, and place aside. - Tomato Sauce: Heat olive oil, sauté garlic, basil stems, and chili. Add passata, sugar, salt, and water. Boil, and cook for 5 minutes. - Arrange the ravioli in the pan, and top with olive oil and butter cubes. - Roast for 15 minutes, add cheese and bake for 5 more minutes until golden brown. Finish with basil and olive oil. This recipe, created with my dear friend @barieli.ariel a few years ago, remains a fan favorite since! ❤️ Video by @alishatopal_ #zucchinirecipes #zucchini #ravioli #healthyrecipe #healthyrecipes | Udi Barkan - Chef | Nutritionist | Recipes - אודי ברקן | RUBII · BOTB

Creamy Green Pea Pesto Pasta

Parmesan-&-Herb-Crusted Zucchini

826K views · 8.8K reactions | Transform Your Taste Buds with this Balsamic Brussels Sprouts Recipe! 😍💥 #FoodieHeaven #BrusselsSproutsMagic #quickmeals #HealthyEats #VeggieDelight #FoodPorn #EasyRecipes #CookingInspo #FoodieFaves Ready to elevate your culinary game? Dive into this mouthwatering balsamic Brussels sprouts recipe that'll have you craving veggies like never before! 💫 Sizzle up your taste buds with a symphony of flavors - tangy balsamic, caramelized goodness, and a hint of garlic perfection. 🌿 Perfect for weeknight dinners or impressing guests at your next soirée. Get ready to fall in love with veggies all over again! 😋 #FoodieLife #HealthyLiving #VegetarianRecipes #CookingMagic #FoodInspiration" | CGO Of Me | CGO Of Me · Original audio

Dust off that waffle iron and make these savory zucchini waffles! It’s easy, super delicious, and a great way to use summer zucchini. | Skinnytaste | Skinnytaste · Original audio

34K views · 516 reactions | Reminder to make this gem before summer ends!! #tomatoseason #puffpastry #tomatotart #EasyRecipes #heatwave (ID Video 7130430695477890347) | Zaynab Issa | Zaynab Issa · Original audio

756K views · 7.3K reactions | SWEET POTATO BOATS WITH PECAN-FETA-DATE CRUMBLE! My favorite crumble ever — topping off these sweet potato boats for the most epic side dish or add some protein for a meal! Perfect for literally anytime 🫶 • For the crumble: 1/2 cup raw pecans 5-6 dates 2 oz feta cheese Handful arugula 1/2 tsp salt 1/2 tsp pepper Zest of 1/2 lemon • For the sweet potatoes: 4 medium sweet potatoes, halved Olive oil Salt • Optional tahini-balsamic: 2 tbsp tahini 1 tsp maple syrup 1 tsp balsamic vinegar Pinch salt 1 tbsp water *whisk to combine* • 1️⃣ Preheat the oven to 425.2️⃣Drizzle olive oil on the bottom of a large sheet pan, season with salt and place the sweet potatoes face down. Drizzle the tops with the oil and season with salt. Place in the oven for about 35 minutes, removing them from the oven at about 25 minutes. Flip them, move them to one side, then add the pecans to one side of the baking sheet and bake for 5 minutes. Remove the pecans from the sheet pan and allow the sweet potatoes to cook until tender. 5️⃣While the sweet potatoes roast, make the crumble. Add the pecans and begin to chop them, then add the dates and do the same. Continue to add the feta and arugula, chopping after each ingredient is added. Add the salt, pepper and lemon zest and chop until the mixture is combined and a “crumble” is created. 6️⃣Place the sweet potatoes on a plate, gently press down on each with a fork. Top with the crumble and the tahini mix (optional). • #sweetpotatoes #quickmeals #easydinners #easyrecipe #recipeoftheday #tastemade #inthekitchen #appetizer #makeitdelicious #healthydinners #healthycooking #mealprepping #glutenfreerecipe #goodmoodfood #vegetarianrecipe #comfortfood #f52grams #wholefoodsmarket #healthylunch #salads #sweetpotato | Caitlin Greene

699K views · 10K reactions | Serve the meanest green beans you've ever seen! Take a simple side and make it DAN-O-MYTE 💥🤠 #YumYumGetYaSum | Dan-O's Seasoning

457K views · 32K reactions | 🧅 The PERFECT ONION 🧅 הבצל המושלם! עברית למטה ⬇️ Ingredients: Onions, halved Olive oil Salt Butter, small cubes Thyme Black pepper Goat cheese (or your choice of cheese - Gruyère, Mozzarella , etc ) Honey Flor de Sal Method: 1. Grease a muffin pan with olive oil and warm the oven to 220°C one side a turbo mode. 2. Place an onion half in each section. Salt lightly, add more olive oil, and top each with butter. 3. Bake for 40 minutes, brushing with juices halfway through. 4. Top with thyme, pepper and cheese. Return to the oven for 5 minutes. 5. Finish with a drizzle of honey and a touch of flaky salt. מצרכים: בצלים, חצויים לרוחב שמן זית מלח חמאה חתוכה לקוביות טימין גבינת עיזים (או גבינה לבחירתכם) פלפל שחור דבש מלח אטלנטי אופן ההכנה: משמנים תבנית מאפינס בשמן זית ומחממים תנור ל220 מעלות על טורבו. מניחים חצי בצל בכל שקע, ממליחים קלות, מוסיפים עוד שמן זית וקובייה קטנה של חמאה. צולים כ-40 דקות, מברישים באמצע הדרך. מפזרים טימין, פלפל שחור וגבינה. מחזירים לתנור ל-5 דקות. מסיימים בזילוף דבש ומעט מלח אטלנטי. #theonion #onion #perfectonion #veganrecipeshare video by @alishatopal_ ❤️ | Udi Barkan - Chef | Nutritionist | Recipes - אודי ברקן | Wyl · Kübla

2.9K views · 18K reactions | To all my nutrition clients, here's a good one... from @starinfinitefood PARMESAN CRUSTED CABBAGE SLICES! They taste freaking DELICIOUS! Crispy edges, tender middles…I suggest parchment paper, unless your sheet pans are very nonstick reliable. I tested with two pans. • Ingredients: 1 small/medium cabbage, cut into 1/2 inch half moon slices (about 6 slices) 2 1/2 cups freshly grated Parmesan cheese 4 tbsp olive oil, plus more for the other side 1 1/2 tbsp Italian seasoning Chopped fresh parsley, optional Chopped pepitas, optional 1️⃣Preheat the oven to 400. Line a sheet pan with parchment paper (or use a NONSTICK sheet pan)2️⃣Add the Parmesan to the sheet pan, then add the seasoning and the oil. Mix together to make a paste. Divide into 5-6 equal sized portions and flatten to create a a half moon shape (large enough for each cabbage slice). Place the cabbage slices on top of the Parmesan mixtures. *SPREAD OUT* Drizzle the tops with a little more oil and seasoning. 3️⃣Place the cabbage in the oven for 16-19 minutes, until all the edges of the cheese are brown. 4️⃣Remove the cabbage from the oven, allow it to cool for a couple of minutes, drain the excess oil, then carefully lift the edges of the cheese and use a spatula to flip the slices over. Bake for another 10 minutes. 5️⃣Top with the parsley and pepitas. • #tastemade #inthekitchen #igreels #mealprepping #makeitdelicious #wholefoodsmarket #cookfromscratch #cabbage #lowcarbrecipe #sidedish #f52grams #goodmoodfood #glutenfreefood #recipeoftheday #huffpostetaste #dinnerideas #vegetarian #veggiedish #justeatrealfood #ketogenic #buzzfeast | Karen Trasatti- FAT LOSS COACH FOR WOMEN OVER 40+ | fitnutfitness · Original audio