Biscoff s'mores cake 6:°
Chocolate sponge cake ® Biscoff swiss meringue buttercream (:) |1
Melted speculoos spread
Lotus biscuit crumbs
Vanilla swiss meringue buttercream
• Chocolate ganache
Lotus biscuit crumbs
Torched swiss meringue
Throwback to this Biscoff s'mores cake I made for my brother's birthday last year. It was a four-layer monster, but super moist and delicious. Plus, it had a good amount of textural contrast, which I think is the key to a really good cake
5-minute Homemade Protein
Powder that tastes good! Vegan, healthy, and option for gluten-free and nut-free. Use in smoothies, oatmeal, and chia pudding.
Prep Time
5 mins
Cook Time
O mins
Total Time
5 mins
Servings
16 servings
Calories
157 kcal
Nisha Melvani
How do I use homemade protein powder?
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Use a tablespoon to measure the powder depending on the grams of protein and calories you want to add. This information is in the recipe card.
Add the protein powder to the blender with the smoothie ingredients and blend until smooth. Or sprinkle it as a topping for oatmeal or chia pudding.
I’m always on the lookout for ways to incorporate quinoa and other grains into my meals, so it's pretty brainless to just make a traditional pasta sauce and toss it on a grain instead. If you're anything like me, you always have a gigantic thing of capers and olives in your fridge (not to mention great bone structure and an impressive unicorn collection.) Puttanesca is a really quick way to put together a complex-tasting-passionate, even-dish with pantry staples. Its ingredients and method are simple enough that you can prep it, cook it, and clean up after yourself in a leisurely 30 minutes, and then get back to the matter at hand. Succulent, salty, and a little spicy, this is in the "sides" section, but really, it makes a great dinner on its own.
SERVES 4 • ACTIVE TIME: 20 MINUTES • TOTAL TIME: 30 MINUTES
from Appetite for Reduction, Isa Chandra Moskowitz
Page 75 TOTALLY STUFFED SIDES
Picatta is like an instant fancy dinner. One second you’re just sitting there, all normal like, but the instant that first forkful of lemony wine bliss touches your tongue you’re transported to candlelight and tablecloths, even if you’re sitting in front of the TV watching Dancing With The Stars. This version is made with chickpeas which make it superfast, and it’s served over arugula for some green. I know lots of people are accustomed to picatta with pasta, and that is the Italian tradition, but my first piccata was as a vegan and we vegans love our mashed potatoes, so that is what I suggest serving it with. Try it with the Caulipots (page 54). If you’d like to bulk it up even further, try a grilled or roasted portobello
September 21, 2010
SERVES 4
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 30 MINUTES
from Appetite for Reduction, Isa Chandra Moskowitz
I was obsessed with this recipe.
Plain old BBQ beans are nice and everything, but mango gives them another dimension—a tart, tropical sweetness that makes them a bit more special. Barbecue flavors really benefit from a nice, long cooking time. Let these simmer on the stove for at least 45 minutes so that the beans absorb more of the flavor and the mango cooks down and melds with the tomato sauce. Serve with greens and rice, with a piece of Fresh Corn & Scallion Corn Bread (page 244), or over Mashed Yuca with Cilantro & Lime (page 57).
From Appetite For Reduction by Isa Chandra Moskowitz
SERVES 6 • ACTIVE TIME: 15 MINUTES • TOTAL TIME: 1 HOUR
Our vegan Persian Kotlets are fried lentil and potato patties that are perfect as a snack or full meal. They’re crispy and delectable and super easy to throw together. You probably already have all the ingredients needed to whip them up in your house right now!
4.80 from 10 votes
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PREP TIME
15 minutes mins
COOK TIME
45 minutes mins
TOTAL TIME
1 hour hr
COURSE
Dinner, Lunch, Snack
CUISINE
Iranian, Persian
SERVINGS
4 servings (makes around 16 kotlets, or 4 per person)