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  • I just turned in my final article for @ediblemarinwc for #spring on #diy #vermouth - even without the broken foot this one was a difficult (but wildly exciting) assignment. I feel like I wish I had had a year to perfect my #recipes and home #techniques —- BUT  I think you’ll be pleased with what I produced and mostly I hope it will inspire you to make and sip your own and get to know the beauty of this ancient, #healthy, #medicinal #elixir. Now I have nothing to do but heal my foot and start selling and promoting #mangoes 🥭 😀🙌🔥 thank you @miss_scarlet_o_tara for the turn on to this amazing book! I love it. I just turned in my final article for @ediblemarinwc for #spring on #diy #vermouth - even without the broken foot this one was a difficult (but wildly exciting) assignment. I feel like I wish I had had a year to perfect my #recipes and home #techniques —- BUT I think you’ll be pleased with what I produced and mostly I hope it will inspire you to make and sip your own and get to know the beauty of this ancient, #healthy, #medicinal #elixir. Now I have nothing to do but heal my foot and start selling and promoting #mangoes 🥭 😀🙌🔥 thank you @miss_scarlet_o_tara for the turn on to this amazing book! I love it.
  • I just turned in my final article for @ediblemarinwc for #spring on #diy #vermouth - even without the broken foot this one was a difficult (but wildly exciting) assignment. I feel like I wish I had had a year to perfect my #recipes and home #techniques —- BUT I think you’ll be pleased with what I produced and mostly I hope it will inspire you to make and sip your own and get to know the beauty of this ancient, #healthy, #medicinal #elixir. Now I have nothing to do but heal my foot and start selling and promoting #mangoes 🥭 😀🙌🔥 thank you @miss_scarlet_o_tara for the turn on to this amazing book! I love it.
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  • TALLER DE ROMESCO!! Els nostres amics de l'escola @tergroenepoorte_brugge de Bèlgica 🇧🇪 ens han visitat aquesta setmana, i amb ells, hem après a fer una recepta ben tradicional, amb el toc especial del nostre vinagre Forvm Chardonnay. QUI S'ATREVEIX A FER-LA? 😋 TALLER DE ROMESCO!! Els nostres amics de l'escola @tergroenepoorte_brugge de Bèlgica 🇧🇪 ens han visitat aquesta setmana, i amb ells, hem après a fer una recepta ben tradicional, amb el toc especial del nostre vinagre Forvm Chardonnay. QUI S'ATREVEIX A FER-LA? 😋
  • TALLER DE ROMESCO!! Els nostres amics de l'escola @tergroenepoorte_brugge de Bèlgica 🇧🇪 ens han visitat aquesta setmana, i amb ells, hem après a fer una recepta ben tradicional, amb el toc especial del nostre vinagre Forvm Chardonnay. QUI S'ATREVEIX A FER-LA? 😋
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  • Follow @naturesherbalist_
-
Vegan Pesto Tomato Pizza 🍕 
Full recipe below, send it to a friend who’d love this!⁣
By: Tasty, Rachel Gaewski

Ingredients (for 4 servings)
VEGAN PARMESAN CHEESE
½ cup raw unsalted cashew (120 g)
2 tablespoons nutritional yeast
½ teaspoon garlic powder
½ teaspoon kosher salt
⅛ teaspoon pepper
PESTO
2 cups fresh basil leaf (80 g)
2 cups arugula (80 g)
⅓ cup raw walnut (35 g)
2 cloves garlic
1 tablespoon lemon juice
½ teaspoon kosher salt
pepper, to taste
6 tablespoons olive oil
PIZZA
1 lb pizza dough (455 g)
7 slices tomato

Preparation
Make the vegan Parmesan cheese: In a food processor, combine the cashews, nutritional yeast, garlic powder, salt, and pepper. Pulse until the texture is crumbly and resembles Parmesan cheese. Store in an airtight container for up to 1 month.
Make the pesto: In a food processor, combine the basil, arugula, walnuts, garlic, lemon juice, salt, pepper, and olive oil. Process until smooth. Store in an airtight container for up to 1 week.
Preheat the oven to 425°F (220°C).
Use your hands to stretch the pizza dough into a circle about 14 inches (35 cm) in diameter and ½-inch (1 ¼ cm) thick. Lay on a sheet of parchment paper.
Spread half of the pesto over the pizza dough in an even layer. Arrange the tomato slices on top. Transfer the pizza on the parchment to a baking sheet.
Bake for 14-16 minutes, until the edges of the pizza are lightly golden. Let cool for 5 minutes.
Drizzle more pesto over the pizza and and sprinkle with vegan Parmesan. Cut into 8 slices and serve.
Enjoy!
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 #whatsonmyplate #castiron #skillet #scrambledeggs #fitnessfood #fitfood #fitfoodie #eatyourveggies #eatarainbow #lowcarbs #healthyfats #guthealth #antiinflammatory #lowcarb #ketogenic #healthyfood #healthyrecipes #fitmencook #nutrition #mealprepmonday #eatwell #fuelyourbody #grainfree #viral #mealprepdaily #eatrealfood #healthyfood #goals #explorepage #recipes Follow @naturesherbalist_ - Vegan Pesto Tomato Pizza 🍕 Full recipe below, send it to a friend who’d love this!⁣ By: Tasty, Rachel Gaewski Ingredients (for 4 servings) VEGAN PARMESAN CHEESE ½ cup raw unsalted cashew (120 g) 2 tablespoons nutritional yeast ½ teaspoon garlic powder ½ teaspoon kosher salt ⅛ teaspoon pepper PESTO 2 cups fresh basil leaf (80 g) 2 cups arugula (80 g) ⅓ cup raw walnut (35 g) 2 cloves garlic 1 tablespoon lemon juice ½ teaspoon kosher salt pepper, to taste 6 tablespoons olive oil PIZZA 1 lb pizza dough (455 g) 7 slices tomato Preparation Make the vegan Parmesan cheese: In a food processor, combine the cashews, nutritional yeast, garlic powder, salt, and pepper. Pulse until the texture is crumbly and resembles Parmesan cheese. Store in an airtight container for up to 1 month. Make the pesto: In a food processor, combine the basil, arugula, walnuts, garlic, lemon juice, salt, pepper, and olive oil. Process until smooth. Store in an airtight container for up to 1 week. Preheat the oven to 425°F (220°C). Use your hands to stretch the pizza dough into a circle about 14 inches (35 cm) in diameter and ½-inch (1 ¼ cm) thick. Lay on a sheet of parchment paper. Spread half of the pesto over the pizza dough in an even layer. Arrange the tomato slices on top. Transfer the pizza on the parchment to a baking sheet. Bake for 14-16 minutes, until the edges of the pizza are lightly golden. Let cool for 5 minutes. Drizzle more pesto over the pizza and and sprinkle with vegan Parmesan. Cut into 8 slices and serve. Enjoy! - #whatsonmyplate #castiron #skillet #scrambledeggs #fitnessfood #fitfood #fitfoodie #eatyourveggies #eatarainbow #lowcarbs #healthyfats #guthealth #antiinflammatory #lowcarb #ketogenic #healthyfood #healthyrecipes #fitmencook #nutrition #mealprepmonday #eatwell #fuelyourbody #grainfree #viral #mealprepdaily #eatrealfood #healthyfood #goals #explorepage #recipes
  • Follow @naturesherbalist_ - Vegan Pesto Tomato Pizza 🍕 Full recipe below, send it to a friend who’d love this!⁣ By: Tasty, Rachel Gaewski Ingredients (for 4 servings) VEGAN PARMESAN CHEESE ½ cup raw unsalted cashew (120 g) 2 tablespoons nutritional yeast ½ teaspoon garlic powder ½ teaspoon kosher salt ⅛ teaspoon pepper PESTO 2 cups fresh basil leaf (80 g) 2 cups arugula (80 g) ⅓ cup raw walnut (35 g) 2 cloves garlic 1 tablespoon lemon juice ½ teaspoon kosher salt pepper, to taste 6 tablespoons olive oil PIZZA 1 lb pizza dough (455 g) 7 slices tomato Preparation Make the vegan Parmesan cheese: In a food processor, combine the cashews, nutritional yeast, garlic powder, salt, and pepper. Pulse until the texture is crumbly and resembles Parmesan cheese. Store in an airtight container for up to 1 month. Make the pesto: In a food processor, combine the basil, arugula, walnuts, garlic, lemon juice, salt, pepper, and olive oil. Process until smooth. Store in an airtight container for up to 1 week. Preheat the oven to 425°F (220°C). Use your hands to stretch the pizza dough into a circle about 14 inches (35 cm) in diameter and ½-inch (1 ¼ cm) thick. Lay on a sheet of parchment paper. Spread half of the pesto over the pizza dough in an even layer. Arrange the tomato slices on top. Transfer the pizza on the parchment to a baking sheet. Bake for 14-16 minutes, until the edges of the pizza are lightly golden. Let cool for 5 minutes. Drizzle more pesto over the pizza and and sprinkle with vegan Parmesan. Cut into 8 slices and serve. Enjoy! - #whatsonmyplate #castiron #skillet #scrambledeggs #fitnessfood #fitfood #fitfoodie #eatyourveggies #eatarainbow #lowcarbs #healthyfats #guthealth #antiinflammatory #lowcarb #ketogenic #healthyfood #healthyrecipes #fitmencook #nutrition #mealprepmonday #eatwell #fuelyourbody #grainfree #viral #mealprepdaily #eatrealfood #healthyfood #goals #explorepage #recipes
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  • K I B I N A I are traditional Lithuanian pastries with meat or mashroom or even quark fillings
@my.cooking.marvels
.
I n g r e d i e n t s :
.
☆For the dough:
.
500g of flour
350g of butter (grated) 
2 large eggs
150g of fat sour cream (i use 30%)
Pinch of salt
.
☆For the pork/lamb filling:
.
400g of pork/ mince
2 medium onions
200ml of vegetable stock
1tsp of salt and pepper
.
C o o k i n g :
.
✔Chop onions in small pieces
✔In large bowl add pork mince, chopped onion, ground bay leaves, salt and pepper
✔Mix well
✔Gradually add vegetable stock
✔Mix
.
☆For the chicken filling:
.
500g of chicken mince
200ml of vegetable stock
1tsp of salt and pepper
1tsp of khmeli suneli (a traditional Georgian herbs mixture)
.
C o o k i n g :
.
✔In a large bowl mix chicken mince with salt, pepper and khmeli suneli
✔Add vegetable stock gradually
✔Mix well
.
☆For the mashroom filling:
.
500g of any mashrooms you love
2 onions
1tsp of salt and pepper
.
C o o k i n g :
.
✔Chop onions and mashrooms in small pieces
✔Preheat pan
✔Add tsp of olive oil
✔Fry onion untill golden
✔Add mashroooms
✔Fry everything
✔Add salt and pepper
✔Mix well
.
M a k i n g  a  d o u g h :
.
✔Preheat oven to 180°C
✔Put all engredience to a deep bowl
✔Mix with hands
✔It will be hard but don't give up
✔Sprinkle flour on a table
✔Put your ready dough out
✔Cut in smaller pieces
✔Roll out the dough
✔Make circles by using dessert plate
✔Put filling and close tight
✔Take a tray and cover with baking papper
✔Place kibinai on a tray
✔Grease kibinai with bitten egg
✔Put to oven
✔Take out when golden
.
☆P.S. super nice kibinai are when you mix chicken filling, mashroom filling and add cheese. These are best ever!
.
And one more thing. When you make kibinai with different fillings you can sprinkle them with sesame seeds or shea seeds.
.
Enjoy!
#kibinai #recipes #cooking #foodlover #cookinglover #myrecipes #recipesmadewithlove #cookingblog #foodblog #mycookingmarvels #kibinaireceptas #receptai #gaminusumeile #кибинай #рецепты #lithuanianfood #traditionalfood #lithuaniantraditionalfood K I B I N A I are traditional Lithuanian pastries with meat or mashroom or even quark fillings @my.cooking.marvels . I n g r e d i e n t s : . ☆For the dough: . 500g of flour 350g of butter (grated) 2 large eggs 150g of fat sour cream (i use 30%) Pinch of salt . ☆For the pork/lamb filling: . 400g of pork/ mince 2 medium onions 200ml of vegetable stock 1tsp of salt and pepper . C o o k i n g : . ✔Chop onions in small pieces ✔In large bowl add pork mince, chopped onion, ground bay leaves, salt and pepper ✔Mix well ✔Gradually add vegetable stock ✔Mix . ☆For the chicken filling: . 500g of chicken mince 200ml of vegetable stock 1tsp of salt and pepper 1tsp of khmeli suneli (a traditional Georgian herbs mixture) . C o o k i n g : . ✔In a large bowl mix chicken mince with salt, pepper and khmeli suneli ✔Add vegetable stock gradually ✔Mix well . ☆For the mashroom filling: . 500g of any mashrooms you love 2 onions 1tsp of salt and pepper . C o o k i n g : . ✔Chop onions and mashrooms in small pieces ✔Preheat pan ✔Add tsp of olive oil ✔Fry onion untill golden ✔Add mashroooms ✔Fry everything ✔Add salt and pepper ✔Mix well . M a k i n g a d o u g h : . ✔Preheat oven to 180°C ✔Put all engredience to a deep bowl ✔Mix with hands ✔It will be hard but don't give up ✔Sprinkle flour on a table ✔Put your ready dough out ✔Cut in smaller pieces ✔Roll out the dough ✔Make circles by using dessert plate ✔Put filling and close tight ✔Take a tray and cover with baking papper ✔Place kibinai on a tray ✔Grease kibinai with bitten egg ✔Put to oven ✔Take out when golden . ☆P.S. super nice kibinai are when you mix chicken filling, mashroom filling and add cheese. These are best ever! . And one more thing. When you make kibinai with different fillings you can sprinkle them with sesame seeds or shea seeds. . Enjoy! #kibinai #recipes #cooking #foodlover #cookinglover #myrecipes #recipesmadewithlove #cookingblog #foodblog #mycookingmarvels #kibinaireceptas #receptai #gaminusumeile #кибинай #рецепты #lithuanianfood #traditionalfood #lithuaniantraditionalfood
  • K I B I N A I are traditional Lithuanian pastries with meat or mashroom or even quark fillings @my.cooking.marvels . I n g r e d i e n t s : . ☆For the dough: . 500g of flour 350g of butter (grated) 2 large eggs 150g of fat sour cream (i use 30%) Pinch of salt . ☆For the pork/lamb filling: . 400g of pork/ mince 2 medium onions 200ml of vegetable stock 1tsp of salt and pepper . C o o k i n g : . ✔Chop onions in small pieces ✔In large bowl add pork mince, chopped onion, ground bay leaves, salt and pepper ✔Mix well ✔Gradually add vegetable stock ✔Mix . ☆For the chicken filling: . 500g of chicken mince 200ml of vegetable stock 1tsp of salt and pepper 1tsp of khmeli suneli (a traditional Georgian herbs mixture) . C o o k i n g : . ✔In a large bowl mix chicken mince with salt, pepper and khmeli suneli ✔Add vegetable stock gradually ✔Mix well . ☆For the mashroom filling: . 500g of any mashrooms you love 2 onions 1tsp of salt and pepper . C o o k i n g : . ✔Chop onions and mashrooms in small pieces ✔Preheat pan ✔Add tsp of olive oil ✔Fry onion untill golden ✔Add mashroooms ✔Fry everything ✔Add salt and pepper ✔Mix well . M a k i n g a d o u g h : . ✔Preheat oven to 180°C ✔Put all engredience to a deep bowl ✔Mix with hands ✔It will be hard but don't give up ✔Sprinkle flour on a table ✔Put your ready dough out ✔Cut in smaller pieces ✔Roll out the dough ✔Make circles by using dessert plate ✔Put filling and close tight ✔Take a tray and cover with baking papper ✔Place kibinai on a tray ✔Grease kibinai with bitten egg ✔Put to oven ✔Take out when golden . ☆P.S. super nice kibinai are when you mix chicken filling, mashroom filling and add cheese. These are best ever! . And one more thing. When you make kibinai with different fillings you can sprinkle them with sesame seeds or shea seeds. . Enjoy! #kibinai #recipes #cooking #foodlover #cookinglover #myrecipes #recipesmadewithlove #cookingblog #foodblog #mycookingmarvels #kibinaireceptas #receptai #gaminusumeile #кибинай #рецепты #lithuanianfood #traditionalfood #lithuaniantraditionalfood
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