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Spicy Lime and Herbed Tofu in Lettuce Cups

Spicy Lime and Herbed Tofu in Lettuce Cups

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Recipe Preparation

  • Puree first 5 ingredients in blender. Let mixture stand at least 15 minutes and up to 1 hour. Strain mixture into small bowl, pressing on solids to release any liquid; discard solids. Stir in sweet chili sauce. (Can be made 1 day ahead. Cover and refrigerate.)

  • Combine first 7 ingredients in large bowl. Add tofu and dressing to bowl; toss to coat.

  • Arrange 1 or 2 lettuce leaves on each of 6 plates. Divide tofu mixture among lettuce leaves and serve.

  • *Available in the Asian foods section of most supermarkets and at Asian markets.

Recipe by Bruce Aidells, Nancy Oakes,Photos by Pornchai MittongtareReviews Section

Indian Spiced Corn Fritters

Smashed chickpeas, sweet corn kernels and a touch of curry powder come together in these hearty pan-fried fritters. Herbed yogurt doubles as a fritter topping and a dressing for the companion carrot slaw, making this is an easy weeknight vegetarian meal.

Serves 4

Prep time 15 mins

Cook time 15 mins


1 can (about 15 oz.) chickpeas, rinsed and drained

1 can (15.25 oz.) Del Monte ® Whole Kernel Corn , well drained

1/4 cup plus 2 Tbsp. chopped fresh cilantro, divided

3 green onions, thinly sliced, divided

Salt and freshly ground black pepper

1 1/2 cups plain whole or 2% Greek yogurt

1 bag (10 oz.) shredded carrots

4 Tbsp. vegetable oil, divided


Finely grate the lime zest into a large bowl. Cut the zested lime into wedges and set aside. Add drained chickpeas to the bowl with zest and mash well with a potato masher. Stir in drained corn, flour, egg, 2 Tbsp. cilantro, 1/3 of the green onions, curry powder and 1/4 tsp. salt.

Squeeze enough juice from 1 or 2 lime wedges to get 1 1/2 tsp. juice stir into yogurt with remaining green onions, 1/4 cup cilantro and 1/2 tsp. salt together in a medium bowl. Transfer 2/3 cup of the yogurt sauce to a medium bowl add carrots, toss to combine and season to taste with salt and pepper.

Heat 2 Tbsp. oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Drop 4 portions (scant 1/4 cup each) of the corn mixture into the pan, spacing them evenly apart. Using a spatula, gently flatten each into a 3-inch wide fritter (about 3/4-inch thick). Fry until golden brown, 2 to 2 1/2 minutes per side.

Transfer to a serving plate and repeat with remaining oil and corn mixture (should get 12 fritters). Serve fritters with yogurt sauce, carrot slaw and remaining lime wedges.

Classic Greek Salad with Herbed Tofu “Feta”

Satisfy your vegan Greek salad craving with this delicious recipe. The tofu feta is delicious. It’s marinated at least overnight to become super tasty. You will have leftover tofu feta to use again. This is really a great salad. I hope you enjoy it as much as I did.

Herbed Tofu Feta (salad recipe follows)

  • 16 oz extra firm tofu cut into 1/2 inch cubes
  • 2 cups water
  • 1/4 cup fresh lemon juice
  • 3 tsp salt
  • 2 tsp dried basil
  • 2 tsp dried oregano
  1. In a large saucepan over low heat, combine all ingredients and simmer for 30 minutes.
  2. Set aside to cool and then refrigerate overnight.
  3. To use, drain liquid and use in place of feta in any recipe.

This recipe makes 2 1/2 cups of herbed tofu feta.

Classic Greek Salad

  • 3 tbsp olive oil
  • 1 tsp fresh lemon juice
  • 1/2 tsp dried oregano
  • 1/8 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 2 medium tomatoes cut into wedges
  • 1/2 cucumber sliced
  • 1/2 medium red onion sliced thinly
  • 1/2 green pepper sliced thinly
  • 1/3 cup Herbed Tofu Feta
  • 2 tsp capers
  • 15 kalamata olives
  1. In a small bowl, combine first set of ingredients and set aside.
  2. In a large bowl, combine second set of ingredients.
  3. Toss with dressing just before serving.

4 servings. Weight Watcher Points Plus value: 4

Layered Southwestern Salad with Homemade Tortilla Strips

Looking for a great meal salad? The homemade tortilla strips make this salad fun. Tweak the dressing recipe to your taste. Always a good thing: Simple and minutes to make. Enjoy!

  1. Preheat oven to 350. Cut 2 6-inch corn tortillas into 1/2 inch strips.
  2. Place strips on a baking sheet coated with cooking spray, spray the top of strips as well.
  3. Bake for 15 to 18 minutes or just until crisp cool.

In a small bowl, whisk together:

  • 1/2 cup vegan sour cream
  • 1/4 cup chopped cilantro
  • 2 tbsp nondairy milk
  • 1 tsp olive oil
  • 1 large clove garlic minced
  • 1/2 tsp chili powder
  • 1/2 tsp finely shredded lime zest
  • 1/4 tsp salt
  • 1/4 tsp black pepper

In a large serving bowl, layer the following ingredients:

  • 6 cups torn romaine lettuce
  • 2 cups chopped tomatoes
  • 1 15-oz can black beans, rinsed and drained
  • 1 cup corn kernels
  • 1/2 cup Daiya cheddar or pepper jack
  • 1 avocado chopped
  • dressing
  • tortilla strips
  • garnish of cilantro

6 servings. Weight Watcher PointsPlus value: 6

modification of recipe from unknown vegetarian cookbook.

Lettuce, Apple And Carrot Salad With Chilli Dressing Recipe

An extremely healthy combination of vegetables and a fruit, Lettuce, Apple And Carrot Salad Recipe is dressed in a flavoursome mixture of sweet honey, spicy red chillies and tangy lemon juice. Serve it as is as a mid day snack.

Lettuce, Apple And Carrot Salad With Chilli Dressing Recipe is a delicious homemade salad where apple and carrot is sliced and then mixed with roughly chopped lettuce and a honey chilli dressing.

This salad makes for perfect dish along with your soup or you can also serve it as a side dish for your weekend brunch. If you are looking for a Homemade Continental Salad Recipe, you should give this recipe a try as it is easy to make and takes only few ingredients.

Serve Lettuce, Apple And Carrot Salad With Chilli Dressing Recipe along with Butternut Squash And Carrot Soup and a Grilled Tofu Spinach/Lettuce Sandwich for your weekend Brunch.

If you like this Lettuce, Apple And Carrot Salad, you can also try other Salad Recipes that you can serve with you meal:


Grilled Veggie Walnut Pesto Sandwich 90EGP

Toasted Sourdough bread, walnut pesto, grilled aubergine, zucchini, bell pepper, fresh greens and avocado.

Toasted sourdough bread, sliced tomatoes, lettuce, perfectly creamy avocado slices, micro greens, nigela seeds, drizzle of olive oil, sea salt.

Extras: roasted pepper hummus, carrot hummus, walnut pesto.

Tofu Shish Tawook Wrap 85EGP

Grilled marinated tofu, bell pepper, caramelized onions, lettuce and tzatziki sauce wrapped in Syrian bread and slightly toasted.

Try our new Heura “chicken” instead of tofu for 100EGP

kcals: 450 protein 19g carbs 22g fat 28g

Toasted wheat tortilla filled with brown rice, salsa, grilled veggies, red and black beans, melting plant based cheese and a drizzle of cashew cream.

Extras/more of: jalapeños, cashew cream, cheese, avocado, salsa.

Hand-crafted falafel made out of broad beans and chickpeas, fresh arugula, tomato, red onion, carrot tahini wrapped in Syrian flat bread.

Extras/more of: (can be added inside the wrap or in ramekin)

Highlights: fiber, protein, iron.

Pad Prik King

A less spicy and more fragrant dish, Pad Prik King includes iconic flavours of Thailand such as Kaffir lime and red curry paste. Serve as a side dish, or with jasmine rice for a complete meal. Recipe courtesy of Chef Andrea Buckett.

1 - 350g block extra firm tofu (1)

3.5 Tbsp canola oil, divided (52 mL)

4 cups fresh or frozen green beans (1 L)

3 Tbsp red curry paste (45 mL)

2 Kaffir lime leaves (2) or zest of one lime (1)

3 Tbsp grated palm sugar or brown sugar (45 mL)

Tip: Fried tofu is a yummy alternative that can be purchased at many Asian supermarkets

  1. Press tofu: Wrap tofu in paper towel or tea towel and place on a cutting board. Place a heavy object (such as a cast iron fry pan) on top of tofu. Press tofu for 20 mins to release excess moisture. After 20 mins, remove from paper towel or tea towel and cut tofu into half-inch (1/2″) bite-sized pieces.
  2. In a large non-stick pan over medium-high heat, add 1.5 Tbsp (22 mL) of canola oil. Fry tofu in two batches until golden brown and crispy, about 6 mins per batch. Remove from pan and set aside.
  3. To the pan, add 1 Tbsp (15 mL) of canola oil and add green beans stirring often until the beans begin to brown slightly. Turn the heat to low and remove beans from the pan and set aside. *Note: if using frozen green beans first add green beans to dry pan over medium heat to cook off excess moisture. About 2 minutes, then add canola oil to pan.
  4. To the pan, add 1 Tbsp (15 mL) of canola oil, add curry paste, kaffir lime leaves, palm sugar and fish sauce and cook for 2 minutes, stirring often until curry paste, palm sugar and fish sauce are combined.
  5. Whisk in water and simmer for another 3 minutes.
  6. To the pan, add tofu and green beans and stir until tofu and beans are warmed through and evenly coated.
  7. Serve over jasmine rice and garnish with a lime wedge.

How To make Herbed Tofu In White Wine Sauce

Learn how to cook crispy baked tofu in three delicious ways. The base of this tofu recipe is made up of low-sodium tamari, avocado oil, salt, pepper, garlic powder, and cornstarch.

I'll also show you how to make baked buffalo tofu, bbq tofu and teriyaki tofu bites using this one base recipe.

Chopped BBQ Tofu Salad:
Blue Cheese Dressing:
DIY BBQ Sauce:

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Steamed Tofu Deluxe Recipe เต้าหู้นึ่งทรงเครื่อง - Hot Thai Kitchen!

I'm on a bit of a health kick right now after having eaten so indulgently in Bangkok! So I came up with this recipe which is light, healthy, and absolutely delicious! Soft, silky tofu is steamed with a delicious ginger soy sauce, topped with colourful julienned vegetables. it'll convert any tofu haters I promise! I think this might be my favourite tofu recipe yet and I can eat as much of it as I want without feeling guilty. Although this is something one would normally eat with rice, because I'm limiting my carbs I can eat it straight up on its own, and it's still super yum because the soft, mild tofu acts like a base for the sauce and veggies. Oh and as a bonus, it's vegan, so anyone can enjoy it!



Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.

Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes

Creamy Garlic Mushroom Sauce | How To Make Recipe

How to make Creamy Garlic Mushroom Sauce with recipe and instructions. Mushroom Sauce is something I've been making for a long time, with every time making it I experiment with new flavours. I have come up with this recipe and believe it is one of the best. This is a must-try recipe. This sauce is perfect over Steak, Chicken, Pies, and Vegetables, this recipe has a lot of versatility.

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Makes - 2 12 Cups
Serves 4-6 people

2 Tbs - Clarified Unsalted Butter
4 Cloves - Garlic, Thinly Sliced
1 - Shallot, Fine Diced
300g - Swiss Brown Mushrooms, Thinly Sliced
2 Tbs - White Wine (Use a cheap White Wine, I used Chardonnay) Can be substituted for Vegetable Stock or Chicken Stock.
2 Tbs - Curly Parsley, Chopped (Can be substituted for Flat Leaf Parsley)
1 tsp - Thyme, Chopped
400ml - Full Fat Cream (Thickened Cream)

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Lemon Herb Tofu for Two

Succulent steaks of Lemon Herb Tofu make a perfect special occasion supper. Its rich, bright flavors are perfect over a bed of pasta and your favorite green veggie.

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*EZ Tofu Press:

3 French Steak Sauce Recipes

I used beurre manié instead of making roux.

The advantage of beurre maniés is that you can adjust the concentration at any time without having to measure the amount of liquid.This is a technique often used in restaurants.

The flour does not become gelatinized by just frying in oil, so the raw flour taste remains. Flour becomes gelatinized when heated with water.

When starch is heated with water, it changes from beta starch to alpha starch.

Therefore, it is necessary to boil the sauce to remove the raw flour taste. So roux and bourmannier, if you add liquid and let it boil, it's the same thing in the end.

50ml balsamic vinegar
200ml red wine
250ml brown stock(beef stock)
5g butter
5g flour
1tsp sugar
pinch of salt

10g green pepparcorn
50ml brandy
200ml brown stock(beef stock)
50ml heavy cream
5g butter
5g flour

1 chopped shallots
1tbsp chopped tarragon
200ml white wine
2 egg yolks
120ml clarified butter

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Emojoie Cuisine Recipe Book(In Japanese)

Creamy Dill Sauce Recipe - Super Easy!

Hello and welcome back to another recipe!
I made a really simple and creamy dill sauce recipe which is perfect to eat with tender, juicy salmon!
It's also perfect on my next recipe so stay tuned for that! )

60g salted butter
30g plain flour
425ml whole milk (for a thicker sauce) 500ml if you prefer a less thick sauce
pinch of nutmeg
salt and pepper to taste
small handful fresh dill

If you enjoy the content, please do leave a Like, Subscribe and click that Notification Bell!

Vegan king oyster mushroom scallops in white wine butter sauce

Vegan king oyster mushroom scallops in white wine butter sauce is an exciting and classy French dish you can make in under 20 min using easy to find ingredients and I promise you you’ll get impressed with the result! Check it out and be mesmerized with how easy and satisfying this elegant starter is!

Ingredients for vegan king oyster mushroom scallops white wine butter sauce:

3 king oyster mushrooms
1 nori sheet
2 cups of water
1 sprig fresh thyme


1/2 cup of dry white wine (sauvignon blanc)
3 TBSP vegan butter
1 clove of garlic
1 sprig of fresh garlic
1 tbsp of lemon juice
black pepper
a pinch of onion powder
more fresh thyme for garnishing

- cut the mushrooms into 3 cm slices, discarding the ends and the tops
- add them to the water with the crushed nori sheet and let it rest for about 1 hour, flipping them 30 minutes
- heat the oil in a skillet, pat dry the scallops and fry them for about 4 to 6 minutes or until golden brown
- on another skillet, add the wine and let it reduce by half
- in lower heat, add the vegan butter, let it melt and add the thyme, the salt and onion powder, the black pepper, the garlic, and the lemon, then add a piece of the nori and remove it before serving
- serve it with fresh thyme immediately after making it.

For more stories, recipes, and tips on how to make vegan king oyster mushroom scallops in white wine butter sauce click here:

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BACON-aise? Garlic & Herb?! SIMPLE VEGAN MAYO.

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How to Make Lemon Butter Sauce : Butter Sauces

The lemon butter sauce pairs very nicely with seafood, shrimp or chicken. Make lemon butter sauce with help from an experienced culinary professional in this free video clip.

Expert: Syd Marshal
Filmmaker: Dustin Kuepper

Series Description: There are a large number of different butter sauces that you can easily make right in the comfort of your own kitchen, as long as you have enough time and the right ingredients. Get tips on butter sauces with help from an experienced culinary professional in this free video series.

2 Minute Vegan White Sauce (Bechamel), Cheese Sauce or Custard

A single serving of vegan white sauce, cheese sauce or custard in just 2 minutes! Great for quick and easy meals.


Creamy Garlic Mushroom Pasta

5 Most Popular Asian Stir-Fry Sauces, CiCi Li - Asian Home Cooking Recipes

Hello all my foodies! We are going to make 5 most popular Asian Stir-Fry Sauces. You can make countless dishes with these 5 Asian stir-fry sauces: brown sauce, general tso's sauce, teriyaki sauce, honey sesame sauce, and sweet and sour sauce. You can also make these ahead of time and store them in your fridge. It makes cooking faster and easier.

1. Brown Sauce 基本炒汁:
1 tablespoon soy sauce
2 tablespoons oyster sauce
1/2 tablespoon dark soy sauce
1 tablespoon rice wine
1 teaspoon sesame oil
Pinch of sugar
Pinch of white pepper
1/2 cup chicken stock (or beef stock)
1/2 tablespoon cornstarch slurry (1 tablespoon cornstarch and 1 tablespoon water) (you can add the cornstarch slurry directly in the sauce, or add it later while stir-frying.)

2. General Tso’s 左宗棠
1 tablespoon soy sauce
2 tablespoons oyster sauce
1 tablespoon Shaoxing wine
1 tablespoon rice vinegar
1 tablespoon red chili oil
2 tablespoons sugar
Pinch of white pepper
2 garlic cloves, finely minced
5 red dried chilies
1/2 cup chicken stock
1 tablespoon cornstarch slurry (1 tablespoon cornstarch and 1 tablespoon water) (you can add the cornstarch slurry directly in the sauce, or add it later while stir-frying.)

3. Teriyaki sauce 照燒
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons sake
2 tablespoons honey
2 garlic cloves, minced
1/2 cup chicken stock
1 tablespoon cornstarch slurry (1 tablespoon cornstarch and 1 tablespoon water) (you can add the cornstarch slurry directly in the sauce, or add it later while stir-frying.)

4. Honey Sesame (for sesame chicken) 蜜糖芝麻
1 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon rice wine
2 tablespoons rice vinegar
3 tablespoons honey
3 tablespoons roasted white sesame seeds
1/2 cup chicken stock
1 tablespoon cornstarch slurry (1 tablespoon cornstarch and 1 tablespoon water) (you can add the cornstarch slurry directly in the sauce, or add it later while stir-frying.)

5. Sweet and Sour 甜酸
¼ teaspoon salt
2 tablespoons rice vinegar
3 tablespoons ketchup
3 tablespoons sugar
1/2 cup chicken stock
1 tablespoon cornstarch slurry (1 tablespoon cornstarch and 1 tablespoon water) (you can add the cornstarch slurry directly in the sauce, or add it later while stir-frying.)

#CiCiLi #AsianHomeCooking #StirFrySauces

The Guide To Making Insanely Smooth Purées Out Of Anything

If you've got a blender and some vegetables then you can make yourself a lovely purée in just a few minutes. All you require is the technique that you'll be learning in this video. Just make sure to blend this stuff nice and smooth. )

My Vitamix Blender:
The Strainer That I Use:

The Best Vegan Cream Cheese You Can Make at Home

Today's recipe is a super easy and cheap way to make the best vegan cream cheese you can make at home. This tofu cream cheese is the perfect vegan breakfast and is incredibly affordable to make!

. Vegan Cream Cheese Recipe:
. Carrot Lox Recipe:

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Andy Makes the Most Flavorful Vegan Broth Ever | Bon Appétit

Pour that bone broth down the drain! But don't, actually, that's wasteful. Just phase it out with this amazing vegan broth recipe by Andy Baraghani!

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Learn how to make 6 different vegan salad dressing recipes using simple ingredients! There's a dressing for everyone here - from a vegan ranch dressing, vegan green goddess, creamy balsamic and my everyday tahini dressing!

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Best Lemon Pasta recipe by SAM THE COOKING GUY

If you can't make this, no one can.


Honey Garlic Sauce Recipe - How to Make Honey Garlic Sauce Easy

Honey Garlic Sauce Recipe - How to Make Honey Garlic Sauce Easy ****TO SEE OUR BBQ ACCESSORY GUIDE CLICK HERE:

In this Easy Honey Garlic Sauce recipe, we will teach you how to make homemade honey garlic Sauce that will having you licking your fingers for sure! This Honey and Garlic sauce Recipe is one that is simple to do and tastes great on chicken, wings and lots more! Everything you need to know is below.

What you will need to make this recipe:
OR Buy Honey Garlic Sauce HERE:

1/3 cup Soy Sauce
1/2 cup Honey
5 Cloves Minced Garlic
1 tsp Minced Ginger
corn starch to thicken (use as desired) NOTE: the sauce will thicken as it cools.


Step #1
First you are going to want to gather all your ingredients together. Once this is all done, you are going to begin by mincing up your garlic and ginger. Once this is done you will add the soy sauce, ginger and garlic together and let it simmer for a few minutes to help pull out the flavour of the garlic and ginger. This will also help soften them.

Step #2
After a few minutes, add in your honey and mix well. At this point give your sauce a taste and adjust it to your taste. Once you are happy with your flavour, add your corn starch which has been mixed with cold water to your honey garlic sauce. This will begin to thicken it until it reaches your desired consistency and thickness.

Step #3
After you have thickened your honey and Garlic sauce to your desired thickness, remove it from the heat and let cool at room tempreture. NOTE: this sauce will thicken a bit more once it is cooled so make sure to take that into consideration when thickening your sauce.

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About this video:
In this Easy Honey Garlic Sauce Recipe Video, you will learn How to make Honey Garlic Sauce at home for use on a variety of meats and vegetables. Honey Garlic sauce is easy to make and is sure to be a favourite. You can use this recipe to make Honey Garlic chicken and goes great with Honey Garlic chicken wings. We hope you enjoy it and with that you now know how to make an easy Honey Garlic Sauce. Enjoy.


This is an EPIC spicy garlic butter pasta covered in parmesan and hot chilis, nothing else to say.
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TAHINI DRESSING: 4 WAYS | Healthy Salad Dressings | #SALADWEEK

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In today's video how to make tahini dressing 4 different ways! The four flavors we have are:
- Miso Ginger Tahini Dressing
- Maple Tahini Dressing
- Lemon Herb Tahini Dressing
- Vegan Ranch Dressing

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Secret to the CREAMIEST garlic mushroom PASTA!

I don’t think there’s a time of the year I don’t crave garlic mushrooms with pasta. I come back to it time and time again for comfort and ease. Hunt down a selection of interesting mushrooms for this Creamy Garlic Mushroom Pasta recipe, they will add flavour and texture beyond anything you’d get from regular old button mushrooms!

4 Tbsp. extra-virgin olive oil
1 onion, finely sliced
50g butter, cut into pieces
500g mixed wild mushrooms, torn into bite-size pieces
3 garlic cloves, finely sliced
450g bucatini
50ml dry white wine
250ml double cream
Zest and juice of ½ lemon
15g Parmesan, finely grated, plus more for serving
Small handful parsley, chopped
Freshly ground black pepper

Get the full method & US ingredients here:

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Garlic Mushrooms

Creamy Mushroom Chicken Pasta | Pasta Recipes | Italian Food | Chicken & Mushroom Pasta by Neelam

Mushroom Chicken Pasta Recipe | Chicken Pasta Recipe | Mushroom Pasta Recipe | Chicken Recipe | Mushroom Recipe | Get Curried | Chef Neelam Bajwa

Learn How To Make Creamy Mushroom Chicken Pasta Recipe from Chef Neelam Bajwa only on Get Curried. Make this easy Pasta Recipe, an Italian Food, at your home and share your experience with us in the comments section below.

2 tbsp olive oil
4-5 cloves garlic
A packet of pasta
1 onion
1 tsp dried thyme
1 tsp dried mixed Italian herbs
1 tsp black pepper
1/2 kg chicken thigh
200 grams of mushrooms
150 ml cream
Parsley to garnish
Salt to taste

- In a saucepan heat Olive Oil and saute garlic, onion, thyme with italian herbs, black pepper and salt.
- Add the chicken and cook for 7 minutes.
- Then add mushrooms and cook until the mushrooms release liquids.
- Pour the cream in batches as required and stir.
- Now add coriander and mix well.

Delicious and Creamy Chicken and Mushroom Pasta is ready to serve!

#MushroomChickenPasta #ChickenPasta #GetCurried #MushroomPasta #ChickenRecipe #MushroomRecipe

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Lemon Caper Butter Sauce

Tortellini in a Creamy Parmesan Sauce Recipe AS SEEN ON TV by Nick Stellino [3 Ingredients!]

Only 3 Ingredients! Homemade Creamy Parmesan Sauce in Minutes!
Nick Stellino shares his EASY tasty tortellini in a creamy parmesan sauce recipe as seen on PBS and Create TV. You'll never buy another white sauce again, I promise!
Full recipe:

#TortelliniRecipe #ParmesanSauce #ParmesanTortelliniRecipe

Weeknight Meals | Basics with Babish

First 100 people get $50 off their first two weeks of Blue Apron, here!:

Some weeknights are meant for simplicity like one pot meals and sheet pan meals. These recipes are easy and customizable to your taste.

Ingredients & Shopping List
+ For the One Pot Chicken Meal:
2 sweet potatoes
2 Granny Smith apples
Fresh sage
4 skin-on, bone-in chicken thighs
Salt and pepper
Bourbon (or white wine)
Chicken stock
Chopped pecans

+ For the Sheet Pan Salmon Dinner:
Baby Yukon Gold potatoes
Olive oil
Salt and pepper
Salmon fillets
Garlic cloves
Dijon mustard
Fresh parsley

For the Blue Apron Creamy Pesto Pasta:

Special Equipment & Tools
Stainless steel or cast iron skillet (for one pot meal)
Large sheet pan (for the sheet pan dinner)

Sweet Berry Wine, Best I Can by Blue Wednesday

My first cookbook, Eat What You Watch, is available now in stores and online!
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Delicious Pan Fried Potatoes | SAM THE COOKING GUY

Crispy potatoes with bacon, onion & smoked paprika - what else could matter?



How to Make HOTPOT at Home (4 Soup Base Recipes)

It's HOT POT SEASON! What’s more comforting than gathering around a table cooking your food together in a beautiful simmering broth. We’re going to show you 4 delicious hot soup bases you can make at home.

00:00 - It's Hot Pot Season!
00:45 - Tomato Beef Bone Broth
02:51 - Mushroom Pork Bone Soup
03:42 - Miso Dashi Broth
04:34 - Mala Spicy & Numbing Soup



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▸ Gas Burner:
▸ Butane Fuel:
▸ Dual Soup Hot Pot Pot:
▸ Instant Pot:
▸ Hot Pot Strainer Scoops:

2.5 lbs Beef Bones
3 in. Cinnamon Stick
1 tsp Sichaun Peppercorn
3 Star Anise
2 Black Cardamom
2-3 Bay Leaves
2-3 Scallions
3 - 4 slices Ginger
4 Tomatoes
Half Onion
1-2 Cloves Garlic
1 tbsp Ginger
1 ear of Corn
Salt to taste

➡️ Mushroom Pork Bone Soup

2.2 lbs Pork Bones
Various Mushrooms, we used Shitakii, Oyster, Tea Tree, White Beech, Penny Bun
10-15 Red Dates
1 tbsp Goji Berries
3 Scallions

Big piece of Kombu
1 cup Katsuobushi
1/2 cup Miso Paste
1 tbsp Mirin

➡️ Mala Spicy & Numbing Soup

100g Dried Chili Peppers (and a handful more if you want more spice)
1 Star anise
3 in Cinnamon
1 Black Cardamom
8 White Cadamom
1-2 Bay Leaves
1 tsp Fennel Seeds
2 tsp Green Peppercorn
1 tbsp Rice Wine
Half Onion
4 Slices Ginger
2 Sprigs Coriander
4 Scallions
500mL Canola Oil
2 tbsp Doubanjiang
1 tbsp Rock Sugar
1 tbsp Fermented Sweet Wine
2L Water or Broth
Salt to taste

▸ 4 Super Delicious Fried Rice Recipes:
▸ Next Level Tamago Katsu Sando:
▸ 5 Tips for the Silkiest Steamed Eggs:
▸ Make Your Dumpling Super Crispy with this Easy Hack:

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How to Make HOTPOT at Home (4 Soup Base Recipes)

#hotpot #hotpotbase #soupbase

The Biggest Mistakes Everyone Makes When Cooking Mushrooms

Mushrooms are wonderful to keep on hand because the subtle, nutty flavor can enhance so many dishes. Whether you like to add mushrooms on top of frozen pizzas, toss them into salads, or add them to risottos, there are so many ways to cook with mushrooms. There are a few common mistakes people tend to make when cooking mushrooms, however. For the best results, you'll want to steer clear of these mishaps.

One of the biggest mistakes is that people like to wash their mushrooms before cooking them. The truth is that mushrooms have a ton of water in them already, and thanks to their texture, mushrooms act like sponges. That means they take on even more water when washed, and become waterlogged. It's much better to simply brush them off with a damp paper towel instead of washing them.

Another water-related mistake people make is cooking mushrooms slowly on low heat. This causes the extra moisture inside the mushrooms to leak out so the fungi get steamed more than anything. That will only give you soggy mushrooms when ideally, all of the water should be evaporated before they come off the stovetop.

Water is your biggest enemy when cooking mushrooms, and water-related mistakes are the biggest problem most people encounter while cooking mushrooms. There are, however, a few other common mistakes that can compromise, or just prevent your mushrooms from being the absolute best they can be.

One of those more minor problems is slicing. That's not the only way to go when preparing mushrooms. Some mushrooms, especially smaller ones, are great whole. Other mushrooms with great texture, which are usually wilder-looking mushrooms, are delicious when torn, instead of sliced or quartered.

Two of the last and more common mistakes are overcrowding the pan and not using enough oil. Similar to having too much water in the pan, when mushrooms are overcrowded, there is not enough space for the water to evaporate. This is another way the mushrooms can sit and simmer for a soggy finish. Just as it's easy to have too much water in the pan, it's easy to not have enough oil in the pan. Remember, mushrooms are like sponges, so they'll soak up all of the oil in the pan if there is only a little. That's why it's important to use enough.

Should you add the appropriate amount of oil to the pan and avoid crowding the mushrooms, you're not exactly away from the danger of poorly cooking your mushrooms. Another common mistake people make while cooking mushrooms is not leaving them on the heat long enough. It is actually quite easy to undercook your mushrooms.

The reason you want to make sure you cook the mushrooms for long enough is that they will be more flavorful when the excess liquid is cooked out. Since mushrooms do contain so much liquid, you want to leave them on the heat long enough to get rid of the unwanted liquid and let them caramelize, making them delicious. Just keep an eye on them so they don't overcook either.

One more thing to keep in mind while cooking mushrooms is that you don't want to salt the mushrooms as soon as they are in the pan. This causes the water to be drawn out of the mushrooms which can cause the fungi to become tough. Plus, the mushrooms will have less flavor. You want to add salt when they've caramelized and the liquid has cooked out. This will ensure they have great color, flavor, and texture.

While it's certainly a game-changer to know how to handle mushrooms when cooking them, it's equally important to know how to care for them before they hit the stovetop. Mushrooms need to be bought carefully and stored properly to ensure they will be their best selves after they're cooked.

The first tip to ensure your mushrooms will come out perfectly is to avoid buying pre-packaged mushrooms. When you buy loose mushrooms, you can limit the amount based on what you need, and it will allow you to select and eat them at their best. It's also cheaper to buy loose mushrooms.

Finally, if you can only buy mushrooms in plastic bags or pre-packaged in plastic, make sure you remove them from the plastic to store them. The plastic locks in moisture and the containers are actually too damp for the mushrooms to be stored for long. The excess moisture is actually what causes your newly purchased mushrooms to turn moldy and go soft. Use a paper bag to store mushrooms instead since it will absorb extra moisture while affording better air circulation.

2. Ayam Percik (Spicy Barbequed Chicken)

1. 4 pieces chicken whole legs

2. 1 pieces ginger (pounded)

4. 1 tbsp coriander powder

5. 2 tbsp tamarind paste (mix with water to make juice)

7. 20 pieces dried chilies (pound)

9. 10 pieces shallots (pound)

11. 5 pieces buah keras (pound)

1. Marinate chicken with ginger, turmeric powder, coriander powder, tamarind paste and salt for 3 hours.

2. Heat 4 tbsp oil in wok and saute dried chillies, garlic, shallots, ginger, buah keras, belacan and serai until fragrant, then add in seasoning and bring to boil.

3. Add in chicken and simmer in low heat until soften.

4. Dish out chicken and keep the gravy.

5. Place in aluminium foil, bake in oven at 220 celcius until golden brown.

6. Chop chicken whole legs into pieces and serve with gravy.

Foodservice Update

A proper renal diet is extremely important for patients with chronic kidney failure. Many health care professionals have shown that a carefully planned vegetarian diet is adequate in managing chronic kidney failure.

It is vital that a renal patient's food and fluid intake be overseen by a nephrologist and a registered dietitian familiar with vegan diets. These professionals can help manage kidney disease with appropriate vegan food and fluid choices. The information in this article is not designed to replace consultation with medical doctors and registered dietitians. This article provides general guidelines and information about vegan diets that can be used in menu planning for people with chronic kidney disease, stage 2 or 3, in conjunction with consultation with health care professionals who treat people with kidney disease.

  • Obtain the appropriate amount of protein to meet protein needs while minimizing waste products in the blood
  • Maintain sodium, potassium, and phosphorus balance
  • Avoid excessive fluid intake to prevent overload
  • Ensure adequate nutrition

Vegan Protein

Renal patients need to limit the amount of protein in their daily diets. For this reason, the protein in the diet needs to be high-quality protein. Very generally, depending on individual ability and needs, 0.8 gram of protein per kilogram of body weight is recommended per day. This translates to approximately 2 ounces of pure protein per day for a 140-pound person.

High-quality vegan protein for renal patients includes tofu, peanut butter (no more than two Tablespoons

Vegan Foods That Provide Approximately 7 Grams of Protein Per Serving

Soy protein has been found to assist in minimizing some complications from kidney disease. Patients should have at least one serving of soy a day, such as soymilk, tofu, or tempeh. Again, it is a balancing act for renal menus - a small amount of soy each day may be beneficial, but too much can be harmful.

  • Mash a few Tablespoons of regular tofu with croutons and seasonings to 'extend' the tofu and decrease the amount of protein served.
  • Add small chunks of regular tofu-rather than animal protein-to soups, stews, and stir-fries.
  • Use silken tofu instead of vegan mayonnaise in salad dressings, sandwich fillings, and sauces.
  • Crumble up regular tofu, add a spicy seasoning (without salt), and quickly sauté to top rice or pasta, or use as a filling for a taco or burrito or to top a pizza crust.

A way to balance potassium intake is to include needed protein (which may be high in potassium) and then to select fruits and vegetables that are lower in potassium.


  • Avoid using ready-to-eat foods, such as frozen meals, canned soup, dried soups, or packaged vegetable broths.
  • Use miso very sparingly.
  • Use lower-sodium soy sauces very sparingly, as there is still a lot of sodium in these soy sauces.
  • Limit soy- and rice-based cheeses.
  • Amino acid preparations, such as Bragg's Liquid Aminos, can be very concentrated in protein, potassium, and phosphorus if the patient wants to include these types of products, they will need to be calculated into the daily intake.
  • Read the labels for vegan meats (such foods as tofu hot dogs and veggie burgers) or other canned or frozen soy products.
  • Read the labels for seasoning mixtures to avoid excess sodium.


Potassium may not need to be strictly restricted unless the function of the kidney decreases to less than 20 percent. Routine blood testing is the best way to know a patient's potassium requirements. Approximately two-thirds of dietary potassium comes from fruits, vegetables, and juices. The easiest way to limit potassium would be to limit fruit and vegetable selections based on the level of potassium in the patient's blood.

Higher Potassium Foods

  • 1/2 cup fresh fruit, canned fruit, or juice
  • 1 cup fresh vegetables
  • ½ cup cooked vegetables

If a patient would like several servings of protein, alternative protein selections may be needed to keep potassium levels from going too high. This will mean using more tofu and seitan, rather than beans or textured vegetable protein (TVP), at every meal. Blackstrap molasses, spinach, Swiss chard, beet greens, and prunes are very high in potassium and may need to be limited or avoided.


Depending on the extent of an individua's kidney disease, phosphorus may need to be restricted. Foods high in phosphorus include bran cereals, wheat germ, whole grains, dried beans and peas, colas, beer, cocoa, and chocolate drinks. For more information about high phosphorus foods, see atozitem.cfm?id=101. Dried beans and peas and whole grains are high in phosphorus, but because of their high phytate content, they may not cause phosphorus in the blood to be elevated as much as would be expected. Individual monitoring by the health care provider is necessary to determine the appropriate level of dietary phosphorus.

Adequate Nutrition

  • Make shakes with soymilk, tofu, rice milk, and non-dairy frozen dessert. Some patients, especially those with very limited kidney function, may need to use unfortified soymilk or rice milk and unfortified soy yogurt.
  • Use more oils, such as olive oil in cooking. Drizzle flaxseed oil on food after it is cooked, or mix with salad dressing and serve over lettuce.
  • Provide frequent small meals if patients feel full very quickly.
  • Even though sugar is not the best selection in a diet, for a renal patient who needs extra calories, sorbet, vegan hard candy, and jellies may be added.

Additional Ideas When Planning Vegan Renal Menus

  • Avoid using salt or salt substitutes. Use herb mixtures, such as Mrs. Dash, or mixtures you create yourself with fresh or dried herbs.
  • If you need to use canned broths, purchase the lowest-sodium version possible.
  • Use fresh or frozen (without salt) fruits or vegetables when possible.
  • Lower potassium fruits and veggies include wax beans, green beans, kiwi, watermelon, onions, head lettuce and Romaine lettuce, bell peppers, pears, and raspberries.
  • Lower phosphorus foods include sorbet, unsalted popcorn, white bread and white rice, hot and cold rice cereals, pasta, cold corn-based cereal (such as Corn Flakes and Corn Chex), Cream of Wheat hot cereal, and grits.

Sample Menu to Get You Started

Icy Smoothie

  • 2 cups soft silken tofu
  • 3 cups ice
  • 2 Tablespoons coffee powder or green tea powder
  • 2 teaspoons vanilla extract
  • 2 Tablespoons rice syrup

Place all ingredients in a blender and process until smooth and thick. Serve immediately.

Total calories per serving: 109 Fat: 3 grams
Carbohydrates: 13 grams Protein: 6 grams
Sodium: 24 milligrams Fiber: <1 gram
Potassium: 255 milligrams Phosphorus: 75 mg

Hot Spiced Cereal

(Makes approximately 1 quart or four 1-cup servings)

  • 4 cups water
  • 2 cups cream of rice or other hot rice
  • cereal, grits, or Cream of Wheat
  • 1 teaspoon vanilla extract
  • ¼ cup maple syrup
  • 1 teaspoon powdered ginger

Bring water to a boil in a medium pot. Whisk in cereal and lower heat. Continue to stir until mixture is smooth. Reduce to a simmer. Stir in remaining ingredients. Allow to cook, stirring, until desired texture is attained.

Total calories per serving: 376 Fat: <1 gram
Carbohydrates: 85 grams Protein: 5 grams
Sodium: 7 milligrams Fiber: <1 gram
Potassium: 166 milligrams Phosphorus: 108 mg

Lemon Hummus

(Makes approximately 1 pint)

This spread is higher in phosphorus and potassium than other spreads, but it is a good source of protein.

  • 2 cups cooked garbanzo beans
  • 1/3 cup tahini
  • ¼ cup lemon juice
  • 2 minced garlic cloves
  • 1 Tablespoon olive oil
  • ½ teaspoon paprika
  • 1 teaspoon parsley flakes

Place garbanzo beans, tahini, lemon juice, and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl. Drizzle olive oil over the mixture. Sprinkle with paprika and parsley. Serve with pita triangles or unsalted crackers.

Total calories per serving: 72 Fat: 4 grams
Carbohydrates: 7 grams Protein: 3 grams
Sodium: 4 milligrams Fiber: 2 grams
Potassium: 88 milligrams Phosphorus: 75 mg

Corn and Cilantro Salsa

This is an unusual twist on the usual salsa recipe.

  • 3 cups fresh white or yellow corn cut from the cob
  • ½ cup chopped cilantro
  • 1 cup chopped sweet onions (such as Vidalia or Maui)
  • ½ cup chopped fresh tomato
  • 4 Tablespoons lemon or lime juice
  • ¼ teaspoon dried oregano
  • 2 teaspoons chili powder or red pepper flakes

Place corn in a medium-sized bowl. Add remaining ingredients and mix well. Cover and refrigerate for at least one hour prior to serving.

Total calories per serving: 89 Fat: 1 gram
Carbohydrates: 21 grams Protein: 3 grams
Sodium: 9 milligrams Fiber: 3 grams
Potassium: 270 milligrams Phosphorus: 72 mg

Mushroom Pockets

Here's a tasty vegetarian version of soft tacos.

  • 2 Tablespoons water
  • 2 Tablespoons lemon or lime juice
  • 1 Tablespoon vegetable oil
  • 2 minced garlic cloves
  • 1 teaspoon ground cumin
  • 1 teaspoon crushed dried oregano
  • 3 cups thinly sliced fresh mushrooms, such as portobello caps, white button, or brown crimini
  • 1 cup thinly sliced bell pepper
  • ½ cup chopped scallions (white parts only)
  • 3 Tablespoons shredded vegan soy cheese
  • Six 7-inch flour tortillas

In a large bowl, mix water, juice, oil, garlic, cumin, and oregano. Add mushrooms, peppers, and scallions. Stir to coat. Allow to marinate for at least 30 minutes. If desired, this can be done the day before.

Heat a large saut&3acute pan. Sauté vegetable mixture with marinade until the peppers and scallions are soft, approximately 5-7 minutes. Allow to continue cooking until most of the liquid has evaporated.

While veggies are cooking, wrap tortillas in a paper towel and heat in a microwave, or wrap in foil and heat in a 350-degree oven.

Place each tortilla on a plate. Spoon on vegetable mixture and top with cheese.

Total calories per serving: 147 Fat: 5 grams
Carbohydrates: 23 grams Protein: 4 grams
Sodium: 262 milligrams Fiber: 1 gram
Potassium: 267 milligrams Phosphorus: 64 mg

Fruit Cobbler

  • 3 Tablespoons melted nonhydrogenated vegan margarine
  • 1 cup all-purpose unbleached flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ½ cup rice milk
  • 3½ cups pitted fresh cherries*
  • 1¾ cups white vegan sugar, divided
  • 1 Tablespoon cornstarch
  • 1 cup boiling water

Preheat oven to 350 degrees.

In a medium-sized bowl, combine margarine, flour, salt, baking powder, and rice milk and mix just to combine.

In a separate bowl, toss cherries with ¾ cup sugar and place cherries in the bottom of an 8-inch square pan. Place dough in small pieces over cherries to cover cherries in an even pattern.

In a small bowl, combine remaining sugar and cornstarch. Whisk in boiling water. Pour cornstarch mixture over the dough. Bake for 35-45 minutes or until bubbly. Serve warm or cold.

Note: You can use thawed frozen pitted cherries peeled and cored fresh pears or fresh or thawed frozen raspberries to replace a part of or all of the fresh cherries.

Total calories per serving: 315 Fat: 5 grams
Carbohydrates: 68 grams Protein: 2 grams
Sodium: 170 milligrams Fiber: 2 grams
Potassium: 159 milligrams Phosphorus: 87 mg

Nancy Berkoff is The Vegetarian Resource Group's Food Service Advisor. She is the author of Vegan in Volume.

© 1996-2021 The Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203. (410) 366-8343. Email:

The contents of this website and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.