Author: Admin

This cream cheese filled apple breaded is loaded with rich fall flavors and the perfect recipe for a cold fall day. Be aware that the cream cheese center needs a longer bake time and a longer in pan cooling time, but the effort is worth it. Use of yogurt and coconut oil make it healthier than traditional recipes but also fluffier and moist. The step by step recipe including nutritional information is all provided all you need to do is bake it and enjoy.

Key Takeaways:

• Foodgawker once again shows off a delicious bread to try at home.
• This bread combines apples and cream cheese, using the later to make a playful smile.

Read more: https://cookinglsl.com/cream-cheese-filled-apple-bread-recipe/

Say what you will about pumpkin flavor showing up everywhere, there’s still nothing like a fall pumpkin pie. In this vegan version, you won’t need much more than pumpkin and spices for the filling but tofu will give it a little firmness. Blend them up and pour into the pie crust, made easily with cold margarine and flour. Top the pumpkin with vegan ice cream or another fall harvest fruit. It’s filled with protein and sweetness for the perfect fall evening dessert.

Key Takeaways:

• Vegan pumpkin pie infused with the spices of fall makes a flavorful tahnksgiving addition
• Buttery crust, warming spices and the humble pumpkin combine together to make a tasty Vegan pumpkin pie
• A scoop of Vegan vanilla ice cream and a drizzle of blackberries adds color and tasty treat to Vegan pumpkin pie

“Vegan pumpkin pie: creamy, silky, full of warming spices & high in protein!”

Read more: https://foodgawker.com/post/2017/10/30/692246/

Chia is a superfood which has become popular lately. It contains many nutrients. It is a seed which can be added to many dishes. This is a recipe for a pudding. It is creamy and delicious. It has the flavors of pumpkin spice which is popular this type of year. There are many pumpkin spice products but this one is healthier than most. You’ll enjoy the spices while also benefiting from the healthy chia.

Key Takeaways:

• Pumpkin and spice chia pudding is easy breakfast to make and tasty and can be stored in the fridge for few days.
• Chia seeds are packed with many antioxidants and high in fiber. They are an excellent energy and metabolism booster.
• Chia pudding is an easy grab n go breakfast and can be made and stored and is awesome.

“Add granola for a healthy pumpkin pie breakfast! Pumpkin and Spice Chia Pudding!”

Read more: https://foodgawker.com/post/2017/10/30/692242/

Here is an easy recipe for that tube of polenta you’ve been wanting to buy at the grocery store. It’s a casserole with eggs Florentine inspired sauce, and pew-cooked polenta cut into rounds. First, start a sauce base of French béchamel on the stove. While that’s cooking you’re going to cut the polenta into rounds, season them with salt and pepper, and then layer them into your casserole dish. Into your béchamel, mix the wilted spinach, half a cup of Parmesan cheese and cooked onions. Pour this mixture over the polenta. Sprinkle all this with another half cup of Parmesan, and bake for about thirty minutes.

Key Takeaways:

• Polenta tubes you find in the store are the perfect base for casseroles.
• This dish could either be a main dish or side dish, both for vegetarians.
• To keep the dish truly vegetarian, make sure the Parmesan cheese doesn’t have the word enzyme on the ingredient list.

“This casserole can be assembled in the time it takes for the oven to heat up.”

Read more: http://www.thekitchn.com/recipe-polenta-florentine-248387

One option for a nutritious meal is a Vietnamese Noodle Bowl with tofu balls which are accented by a sweet and spicy sauce. Although the meal does require a time commitment, the components can be stored separately to create on-the-go meals for throughout the week. For the recipe itself, there are three distinct elements: the meatballs, the dressing and the bowl ingredients themselves which contain a healthy serving of filling noodles. The elements are then cooked and combined for a great meal.

Key Takeaways:

• Try a Vietnamese recipe that is sure to entice any food lover. A simple noodle bowl actually sticks to vegetarian sensibilities along the way.
• Tofu meatballs are the focal point and will be added to the noodle bowl. Crunchy vegetables and herbs can also be added towards the end of the cooking process.
• Make sure to include a dipping sauce on the side for those trying it. That will make the dish an authentic Vietnamese inspired noodle bowl too.

“This Vietnamese inspired brown rice noodle bowl is topped with crunchy veggies, herbs, hoisin-glazed tofu meatballs and dipping sauce.”

Read more: https://foodgawker.com/post/2017/10/30/692231/

This would make a wonderful breakfast. Waffles are popular and the berries add sweetness and great flavor. This could also be served with ice cream as a dessert. Either way, your guests will love it. It isn’t hard to make waffles and they taste so much better than those you make with a toaster that comes frozen. They’re also bigger and you can customize them with different flavors depending on the personal taste of your guests.

Key Takeaways:

• Sunday’s spent with the author’s grandmothers hold a special place in his/her heart.
• The smell of berry waffles in the morning left a lasting impression on the author.
• Although there are many waffle recipes, Grandmother’s is a favorite and easily modified to create a healthier version.

“Waking up to the smell of berry waffles is one of the best memories”

Read more: https://foodgawker.com/post/2017/10/30/692232/

Soba is a type of noodle. This is the same noodle you will find in ramen noodle packets. The noodle making process is similar to that of Italian pasta making. Some of the noodles are made with rye or other flavors. Big factories throughout Japan use massive equipment to dry out the pasta. In some of the smaller shops across the countryside, you can watch the owners make the pasta from the window. It is a fascinating process.

Key Takeaways:

• Making soba noodles by hand is an art as much as a skill in Japan.
• There are several masters of soba noodle craft that have publicly demonstrated the technique.
• Despite the ancient origins, modern life demands factory made noodles to handle demand from so many consumers.

“On occasion, you’ll come across someone hand-making soba noodles and the process is spell-binding to observe.”

Read more: https://www.101cookbooks.com/archives/japanese-noodle-masters-share-ramen-and-soba-techniques-recipe.html

When I came across this recipe for a Greek goddess grain bowl with fried zucchini, halloumi and toasted seeds on Half Baked Harvest I knew that I just had to make it, I mean it has so many of my favorite Greek/Mediterranean flavors in it! This recipe includes plenty of tasty ingredients but the stars of the show are the crispy fried zucchini, fried halloumi cheese (a Mediterranean cheese that holds its shape when fried and ‘squeaks’ when you chew it) crunchy toasted seeds and a fresh basil and lemon tahini dressing! Other ingredients in this salad include crunchy cucumbers, juicy tomatoes, salty kalamata olives, sweet and smoky roasted red pepper, artichoke heart, cool and creamy avocado and fresh herbs like basil and mint. This salad is amazing with its wide variety of different flavors, textures and even temperatures with the hot crispy fried zucchini and they all work so well together, especially in that tasty basil and lemon tahini dressing.

Key Takeaways:

• This Greek-inspired salad is a delicious and easy meal for any day.
• This meal takes only ten minutes to make, and the ingredients are easy to attain.
• You can choose the sauce you prefer, and that makes this meal easily customizable.

“This would make the perfect meal to pack along for work or enjoy for dinner when you’re craving something fresh yet satisfying”

Read more: https://minimalistbaker.com/greek-goddess-bowl-30-minutes/

Rotisserie chickens are a great way to save time but the leftovers are often just “more chicken.” Shredded rotisserie chicken is actually a great addition to a lot of meals especially mixed with pasta and cheese. Saute some vegetables, add chicken and cheese to melt and mix with pasta. Try different cheese like the cream cheese in this recipe or sharper cheese like Parmesan and tomato sauce. It a super simple way to use up leftovers.

Key Takeaways:

• If you have a rotisserie chicken breast leftover you can use it to make a rotisserie chicken frittata for breakfast or chicken salad for lunch.
• Leftover chicken breast is also great for lunch when added to cheesy pasta with veggies.
• with a little bit of olive oil, peppers, cream, cheese and veggies with pasta you can make cheesy chicken pasta in as little as 5 minutes.

“Looking for a recipe to use up rotisserie chicken leftovers? Try this rotisserie chicken cheese pasta, so creamy and satisfying!”

Read more: https://foodgawker.com/post/2017/10/30/692227/

This is a delicious chocolate treat. It has the flavors of fall in it. Pumpkin is a very popular flavor in fall. You can tell because you’ll notice pumpkin spice foods and drinks showing up everywhere from coffee shops to grocery stores. This treat has that great flavor as well as chocolate and the smooth creaminess of caramel. It is the best of many worlds and will impress your friends and family if you make it for them.

Key Takeaways:

• This is a recipe which is considered vegan by the author.
• Pumpkin Caramel Chocolate Cups are a gluten-free dessert, made with dark chocolate.
• This is a no-bake recipe for Pumpkin Caramel Chocolate cups.

“These Pumpkin Caramel Chocolate Cups are a simple no-bake Fall dessert! Dark chocolate envelopes silky smooth pumpkin caramel.”

Read more: https://foodgawker.com/post/2017/10/02/685596/