Smoky Barbecue Baked Beans

Smoky Barbecue Baked Beans

These sweet, smoky, and flavor-packed barbecue baked beans are the perfect addition to any cookout. Even meat lovers will swear there’s bacon in them!
Portions:8
Preparation Time: 10 minuten
Cooking Time:25 minuten
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Equipment

Ingrediënten

  • 2 tablespoons 28 g nondairy butter
  • 1 cup 160 g diced yellow onion
  • 1 tablespoon 15 g minced garlic
  • 1 can 15 ounces, or 425 g tomato sauce
  • ½ cup 110 g packed brown sugar
  • 2 tablespoons 40 g grape jelly
  • 2 teaspoons liquid smoke
  • 2 tablespoons 30 g stone-ground mustard
  • 1 can 15 ounces, or 425 g pinto beans, drained and rinsed
  • 1 can 15 ounces, or 425 g black beans, drained and rinsed
  • 1 can 15 ounces, or 425 g red beans, drained and rinsed
  • Salt and pepper to taste

Instructies

  • Melt the nondairy butter in a saucepan over medium heat.
  • Add the onion and garlic, cooking for about 10 minutes until fragrant and translucent.
  • Stir in the tomato sauce, brown sugar, grape jelly, liquid smoke, and mustard.
  • Add the beans and mix well.
  • Bring the mixture to a boil, then reduce to a simmer.
  • Cover and cook for 15 minutes.
  • Uncover, lower the heat, and cook for another 10 minutes, stirring occasionally, until thickened.
  • Season with salt and pepper to taste.

Notes / Tips / Wine Advice:

Serving Tip:
Serve warm as a perfect barbecue side dish alongside grilled vegetables, burgers, or cornbread.
Wine Advice:
Pairs well with a bold Zinfandel or a smoky Syrah.

Nutritional Information

Calories: 210 kcal | Carbohydrates: 42 g | Protein: 7 g | Fat: 3 g | Fiber: 8 g | Sugar: 18 g | Salt: 0.6 g
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Recipe Category Barbecue / Beans / Comfort Food / Side Dish
Country American
Holliday: Summer Gatherings
Season: Summer

Crispy Double-Fried Zucchini

Crispy Double-Fried Zucchini

Crispy, golden, double-fried zucchini slices with a kick of paprika and cayenne. Perfect as a side dish or snack, served with marinara sauce for dipping!
Portions:4
Preparation Time: 10 minuten
Cooking Time:10 minuten
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Equipment

  • Large frying pan or cast-iron skillet
  • Resealable plastic bag
  • Kitchen tongs
  • paper towels
  • knife

Ingrediënten

  • 2 or 3 zucchini
  • 1 cup 125 g all-purpose flour
  • ½ teaspoon paprika
  • ½ teaspoon cayenne
  • ½ teaspoon parsley flakes
  • Salt and pepper to taste
  • Vegetable oil for frying

Instructies

  • Slice the zucchini into thin disks.
  • In a resealable plastic bag, mix the flour, paprika, cayenne, parsley, salt, and pepper.
  • Heat about ¼ inch (6 mm) of oil in a large frying pan to 350°–375°F (180°–190°C).
  • Add about 10 zucchini slices to the bag and shake to coat.
  • Fry the coated zucchini for 1 to 2 minutes per side, avoiding overcrowding.
  • Drain on a plate lined with paper towels.
  • Return zucchini to the bag for a second coating.
  • Add more oil if needed and bring back to temperature.
  • Fry again until golden brown and crispy.
  • Drain once more and serve hot with marinara sauce.

Notes / Tips / Wine Advice:

Serving Tip:
Serve hot with marinara sauce or a garlic aioli for dipping.
Wine Advice:
Pairs well with a chilled Pinot Grigio or a light-bodied Chardonnay.

Nutritional Information

Calories: 220 kcal | Carbohydrates: 28 g | Protein: 4 g | Fat: 10 g | Fiber: 3 g | Sugar: 4 g | Salt: 0.4 g
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Recipe Category Fried Food / Side Dish / Snacks / Vegetables
Country Italian
Holliday: party
Season: Summer
Diets Vegetarian

Sesame Garlic Wilted Kale

Sesame Garlic Wilted Kale

This quick and flavorful sesame garlic wilted kale is packed with calcium, fiber, and vitamin C. A simple, delicious, and healthy side dish ready in minutes!
Portions:4
Preparation Time: 5 minuten
Cooking Time:3 minuten
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Equipment

Ingrediënten

  • 2 tablespoons 30 ml extra-virgin olive oil
  • 2 tablespoons 30 g minced garlic
  • 12 ounces 340 g kale, stems and ribs removed
  • 2 tablespoons 16 g sesame seeds

Instructies

  • Heat the olive oil over medium-high heat in a large skillet.
  • Add the minced garlic and kale leaves.
  • Cook while tossing constantly, as kale wilts quickly, for 2 to 3 minutes, or until soft and reduced in size by about three-fourths.
  • Remove from heat and stir in the sesame seeds.

Notes / Tips / Wine Advice:

Serving Tip:
Serve warm as a nutritious side dish, or add to grain bowls, pasta, or stir-fries for extra flavor and texture.
Wine Advice:
Pairs well with a crisp Sauvignon Blanc or a dry Riesling.

Nutritional Information

Calories: 110 kcal | Carbohydrates: 6 g | Protein: 3 g | Fat: 9 g | Fiber: 2 g | Sugar: 1 g | Salt: 0.02 g
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Recipe Category Side Dish / Stove Top / Vegetables
Country American
Holliday: party
Season: All seasons

Chili Lime Corn with Smoked Tofu

Chili Lime Corn with Smoked Tofu

This zesty, spicy chili lime corn with smoky tofu is the perfect side dish for any Mexican meal or a light lunch. A refreshing and vibrant blend of flavors that’s easy to make!
Portions:6
Preparation Time: 10 minuten
Cooking Time:20 minuten
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Equipment

  • Oven, Baking sheet, Mixing bowl, Knife, Cutting board, Spoon

Ingrediënten

  • 1 pound 455 g yellow corn kernels, fresh, frozen, or canned
  • 6 ounces 170 g extra-firm tofu, drained and pressed (Oven-Smoked Tofu works nicely here)
  • 1 red bell pepper cored, seeded, and diced
  • 3 scallions chopped
  • 1 fresh lime thinly sliced
  • 2 tablespoons 30 ml fresh lime juice
  • 2 tablespoons 30 ml extra-virgin olive oil
  • 1 teaspoon cayenne pepper

Instructies

  • Preheat the oven to 400°F (200°C, or gas mark 6).
  • Toss the corn, tofu, red bell pepper, scallions, lime slices, lime juice, olive oil, and cayenne pepper together in a mixing bowl.
  • Line a baking sheet with foil.
  • Spread the mixture evenly on the baking sheet.
  • Bake for 20 minutes, or until the corn is tender and the lime slices begin to curl and brown.

Notes / Tips / Wine Advice:

Serving Tip:
For a complete meal, mix this chili lime corn with rice and beans for a satisfying and balanced dish.
Wine Advice:
A crisp, cold margarita or a light, citrusy white wine like Albariño pairs well with this flavorful dish.

Nutritional Information

Calories: 190 kcal | Carbohydrates: 24 g | Protein: 9 g | Fat: 9 g | Fiber: 4 g | Sugar: 5 g | Salt: 0.4 g
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Recipe Category Side Dish / Snacks / Vegetables
Country Mexican
Holliday: Summer Gatherings
Season: Summer

Creamy Boiled Leeks in Savory Vegetable Broth

Creamy Boiled Leeks in Savory Vegetable Broth

Deliciously creamy and savory leeks, simmered in vegetable broth and thickened with a flour slurry, make for the perfect side dish to accompany any hearty meal.
Portions:4
Preparation Time: 10 minuten
Cooking Time:25 minuten
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Equipment

  • Pot, Spoon, Knife, Cutting board

Ingrediënten

  • 2 tablespoons 28 g nondairy butter
  • 10 ounces 284 g chopped leeks, white and light green parts only
  • 2 cups 235 ml vegetable broth
  • ¼ cup 31 g all-purpose flour mixed with ¼ cup (60 ml) water to make a slurry
  • Salt and pepper to taste

Instructies

  • Add the nondairy butter to a pot and melt over medium heat.
  • Add the chopped leeks and cook for 12 to 15 minutes, stirring often.
  • Add the vegetable broth and deglaze the pot.
  • Bring to a boil, then reduce the heat to a simmer.
  • Stir in the flour slurry and continue stirring until the sauce thickens.
  • Simmer, uncovered, for 5 to 7 minutes to reduce and thicken further.
  • Season with salt and pepper to taste.
  • Remove from the heat and let stand, uncovered, for 10 minutes before serving to thicken further.

Notes / Tips / Wine Advice:

Serving Tip:
Serve this creamy leek dish alongside roasted vegetables, or as a savory topping for a warm baguette.
Wine Advice:
A light white wine, like a Sauvignon Blanc, pairs wonderfully with the creaminess and savory flavor of this dish.

Nutritional Information

Calories: 150 kcal | Carbohydrates: 24 g | Protein: 3 g | Fat: 7 g | Fiber: 3 g | Sugar: 5 g | Salt: 0.6 g
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Recipe Category Comfort Food / Side Dish / Vegetables
Country French
Holliday: Christmas
Season: Winter

Creamed Spinach with Garlic and Onion

Creamed Spinach with Garlic and Onion

This rich and creamy spinach dish, flavored with garlic and onion, makes the perfect comforting side to any hearty meal. A classic done right!
Portions:4
Preparation Time: 10 minuten
Cooking Time:20 minuten
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Equipment

  • Pot, Spoon, Knife, Cutting board

Ingrediënten

  • 2 tablespoons 28 g nondairy butter
  • 1 tablespoon 15 g minced garlic
  • 1 cup 160 g diced onion
  • ¼ cup 31 g all-purpose flour
  • cups 355 ml unsweetened soy or other nondairy milk
  • 1 pound 455 g frozen cut leaf spinach
  • Salt and pepper to taste

Instructies

  • Melt the nondairy butter in a pot over medium heat.
  • Add the diced onion and minced garlic, reduce the heat to low, cover, and cook for 12 to 15 minutes until the onions are translucent, fragrant, and starting to brown.
  • Stir in the flour and cook until fully incorporated.
  • Gradually add the nondairy milk, stirring until smooth.
  • Increase the heat to medium-high and bring to a boil.
  • Once it boils, stir in the frozen spinach and cook until heated through.
  • Season with salt and pepper to taste.

Notes / Tips / Wine Advice:

Serving Tip:
Serve as a side dish with roasted meats or alongside Twice-Baked Potatoes for a comforting and satisfying meal.
Wine Advice:
A light and crisp white wine such as Chardonnay complements the richness of the creamed spinach.

Nutritional Information

Calories: 160 kcal | Carbohydrates: 18 g | Protein: 6 g | Fat: 7 g | Fiber: 4 g | Sugar: 4 g | Salt: 0.5 g
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Recipe Category Comfort Food / Side Dish / Vegetables
Country American
Holliday: Thanksgiving
Season: All seasons

Creamed Corn with Garlic, Onions, and Red Peppers

Creamed Corn with Garlic, Onions, and Red Peppers

This creamy, savory corn dish is taken to the next level with garlic, onions, and sweet red bell peppers—perfect for pairing with your favorite comfort foods.
Portions:4
Preparation Time: 10 minuten
Cooking Time:25 minuten
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Equipment

  • Pot, Spoon, Knife, Cutting board

Ingrediënten

  • 2 tablespoons 28 g nondairy butter
  • 1 cup 227 g yellow corn kernels
  • 1 tablespoon 15 g minced garlic
  • 1 red bell pepper cored, seeded, and diced
  • 1 cup 227 g white corn kernels
  • ¼ cup 31 g all-purpose flour
  • cups 355 ml unsweetened soy or other nondairy milk
  • 1 cup 160 g diced onion
  • Salt and pepper to taste

Instructies

  • Add the nondairy butter to a pot and melt over medium heat.
  • Add the diced onion and minced garlic, reduce the heat to low, cover, and cook for 12 to 15 minutes until the onions are translucent, fragrant, and beginning to brown.
  • Stir in the flour and cook until fully incorporated.
  • Gradually add the nondairy milk, stirring until smooth.
  • Increase the heat to medium-high and bring the mixture to a boil.
  • Once it boils, stir in the corn and red bell pepper.
  • Cook until everything is heated through.
  • Season with salt and pepper to taste.

Notes / Tips / Wine Advice:

Serving Tip:
Serve as a delicious side dish with roasted meats or a hearty autumn stew.
Wine Advice:
A crisp white wine like Sauvignon Blanc pairs nicely with the richness of the creamed corn and the freshness of the bell peppers.

Nutritional Information

Calories: 180 kcal | Carbohydrates: 30 g | Protein: 4 g | Fat: 6 g | Fiber: 4 g | Sugar: 7 g | Salt: 0.4 g
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Recipe Category Comfort Food / Side Dish / Vegetables
Country American
Holliday: Thanksgiving
Season: Autumn

Sweet and Spicy Edamame with Mandarin Oranges

Sweet and Spicy Edamame with Mandarin Oranges

Sweet mandarin oranges and spicy red pepper flakes come together to elevate this easy and flavorful edamame dish, a perfect side for any Asian-inspired meal.
Portions:6
Preparation Time: 10 minuten
Cooking Time:20 minuten
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Equipment

  • Pot, Spoon

Ingrediënten

  • 1 tablespoon 15 g red pepper flakes
  • 1 can 15 ounces, or 425 g mandarin oranges in light syrup
  • 1 pound 455 g shelled edamame
  • ¼ cup 60 ml soy sauce or tamari
  • ¼ cup 60 ml extra-virgin olive oil
  • 1 red bell pepper cored, seeded, and diced

Instructies

  • Add all the ingredients to a pot and bring to a boil.
  • Reduce the heat to a simmer and cook, uncovered, for 20 minutes, or until the edamame is fork-tender.

Notes / Tips / Wine Advice:

Serving Tip:
Serve as a side dish with Asian-inspired main courses, such as Thai tofu or vegetable stir-fry.
Wine Advice:
A crisp, slightly sweet white wine like Riesling pairs well with the sweet and spicy notes of this dish.

Nutritional Information

Calories: 220 kcal | Carbohydrates: 28 g | Protein: 12 g | Fat: 9 g | Fiber: 8 g | Sugar: 12 g | Salt: 1 g
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Recipe Category Beans / Side Dish / Stir-fry / Wok
Country Chinese
Holliday: New years eve
Season: All seasons

Garlic and Mustard Roasted Brussels Sprouts

Garlic and Mustard Roasted Brussels Sprouts

These roasted Brussels sprouts with a tangy garlic and mustard marinade are so flavorful that even the most skeptical will fall in love with them! Packed with nutrients and perfect for autumn meals.
Portions:4
Preparation Time: 10 minuten
Cooking Time:30 minuten
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Equipment

  • Baking sheet, Mixing bowl, Parchment paper or Aluminum foil

Ingrediënten

  • 1 pound 455 g Brussels sprouts
  • 2 tablespoons 30 g minced garlic
  • ¼ cup 84 g agave nectar
  • 2 tablespoons 30 g stone-ground mustard
  • ¼ cup 60 ml extra-virgin olive oil

Instructies

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line a rimmed baking sheet with parchment paper or aluminum foil.
  • In a mixing bowl, whisk together the olive oil, agave nectar, mustard, and garlic.
  • Add the Brussels sprouts to the bowl and toss to coat evenly.
  • Spread the Brussels sprouts in a single layer on the prepared baking sheet.
  • Bake for 30 minutes, or until the Brussels sprouts are fork-tender and golden.

Notes / Tips / Wine Advice:

Serving Tip:
Pair with roasted meats or serve as a stand-alone side dish for a satisfying autumn meal.
Wine Advice:
A crisp white wine like Chardonnay complements the mustard and garlic flavors of the Brussels sprouts beautifully.

Nutritional Information

Calories: 180 kcal | Carbohydrates: 25 g | Protein: 6 g | Fat: 10 g | Fiber: 8 g | Sugar: 7 g | Salt: 0.2 g
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Recipe Category Oven Baked / Side Dish / Vegetables
Country American
Holliday: Thanksgiving
Season: Autumn

Roasted Autumn Harvest Vegetables in Garlic Sauce

Roasted Autumn Harvest Vegetables in Garlic Sauce

These hearty roasted autumn vegetables, tossed in a savory garlic sauce, bring warmth and comfort to your holiday table as a delicious alternative to mashed potatoes.
Portions:4
Preparation Time: 10 minuten
Cooking Time:1 uur
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Equipment

  • Baking sheet, Mixing bowl, Parchment paper or Aluminum foil

Ingrediënten

  • ½ cup 112 g chopped red onion
  • ½ cup 112 g sliced carrot coins
  • ¼ teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • ¼ cup 60 ml extra-virgin olive oil
  • 1 medium-size butternut squash chopped
  • Salt to taste
  • 8 ounces 227 g baby red potatoes, halved
  • ½ teaspoon ground sage

Instructies

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line a rimmed baking sheet with parchment paper or aluminum foil.
  • In a mixing bowl, toss together all the ingredients to coat the vegetables evenly.
  • Arrange the vegetables in a single layer on the prepared baking sheet.
  • Cover with foil and bake for 50 minutes to 1 hour, or until the vegetables are fork-tender.

Notes / Tips / Wine Advice:

Serving Tip:
Serve as a side dish with roasted turkey or pork for a complete autumn meal.
Wine Advice:
A medium-bodied red wine, such as a Merlot, pairs beautifully with the roasted flavors and garlic of this dish.

Nutritional Information

Calories: 200 kcal | Carbohydrates: 36 g | Protein: 3 g | Fat: 8 g | Fiber: 6 g | Sugar: 8 g | Salt: 0.3 g
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Recipe Category Oven Baked / Side Dish / Vegetables
Country American
Holliday: Autumn Feast
Season: Autumn
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