Plant-Based Roasted Garlic & Onion Buttah I Plant-Based
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Visit Rouxbe Cooking School to view a wide selection of online cooking classes, video cooking tips and instructional video recipes. This video shows the home cook how to make roasted garlic and onion butter that is totally plant-based.
This recipe will increase the flavor of any dish. You can add it to soups or sauces, toss it with pasta, put it on top of garlic bread or mashed potatoes, or just put a scoop in your beans as they cook.
The BEST Mango Chutney recipe!
My take on a homemade mango chutney is simple and easy to make. Pop everything into a pan and cook down until a sweet, tangy, pulpy mango chutney is achieved. It’s divine! Keep in the fridge for a couple of days and eat alongside your mains with some grilled fish or chicken it works really well. Go as spicy as you fancy with this, I used dried flaked chillies but fresh red chillies will be great!
Summertime Garden Party - Valentina's Sweet and Spicy Tomato-Mango Goat Cheese Appetizer
Valentina of Cooking on the Weekends creates a delicious appetizer for the Garnish Girls' Summertime Garden Party.
Check out Valentina's recipe here
WAFFLE PORTOBELLO MANGO BURGER!!!
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???? Mango Chutney
* 2 diced mangoes
* 1/2 a red onion
* 1 tbsp brown sugar
* 5 cloves garlic
* 3 tbsp ginger
* 1 tsp chili flakes
* salt to taste
???? Portobello Marinade
* 1/2 cup balsamic
* 2 tbsp olive oil
* 1 tsp basil
* 1 tsp oregano
* 1 clove garlic
???? Waffles
* 2 1/4 cup flour
* 1 tbsp baking powder
* 3 tbsp sugar
* 1/2 tsp salt
* 1 tsp cinnamon
* 2 eggs
* 1/2 vegetable oil
* 2 cups milk
* 1 tsp vanilla
#trending #vegetarian #vegetarianrecipes #healthyrecipes #homecooking #portobelloburger #portobello #veggieburger #waffles #foodie #happycookingtoyou
Fresh Herb and Goat Cheese Stuffed Grilled Portobellos
Source:
Ingredients
5 large portobello mushrooms, stems removed
Extra-virgin olive oil
Salt and pepper, to taste
8 ounces fresh goat cheese (recommended: Deborah Rogers Farmstead Goat Cheese)
1 small clove garlic, minced
2 sprigs fresh thyme
2 sprigs fresh cilantro
1 sprig fresh rosemary
1 sprig fresh dill
3 to 4 large fresh basil leaves
Directions
Clean the dark black gills from the mushrooms, then drizzle with a little olive oil, season with salt and pepper and place over medium heat on an open barbecue grill, face down. After a few minutes, turn them over and continue to cook.
In a mixing bowl combine the goat cheese with minced garlic, salt and pepper, to taste, and the mixture of fresh herbs torn by hand.
Mix the cheese until all of the ingredients have been incorporated and a nice creamy texture is achieved.
When the mushrooms begin to get soft and give off a little of their juice, add a nice spoonful of the goat cheese mixture right into the center of each portobello.
Close the lid of the barbecue and let cook until the cheese gets bubbly and the mushrooms are nice and soft.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
Bharwaan Khumb (Mushroom) | Mushroom Recipe | Chef Atul Kochhar
Ingredients : 8 Medium Field Mushrooms, Cox Apples, Leek, Cumin Seeds, Corainder Powder, Red Chilli Powder, Salt, Corainder Leaves, Cheddar Cheese, Green Chilli, Kale Leaves
Sauce : Tomatoes, Garlic, Corainder Seeds, Corainder Powder, Red Chilli Powder, Salt, Garam Masala
Salad : Apple, Kohrabi, Cumin Seeds, Corainder Seeds, Red Chillies, Lime Juice, Olive Oil, Sesame Seed Oil, Salt
Renowned chef Atul Kochhar an indian native presently settled in UK, takes after his indian roots & prepares dishes which are originally Indian yet he mixes them with lip smacking British ingredients & promotes modern Indian culinary. He enjoys immense popularity in Britain with multiple cookery shows & high-end restaurant chains in India as well as abroad.
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