Heat oil in a large saucepan or dutch oven over medium heat. Add onion, carrots, and garlic and saute until carrots have started to soften, about 5 minutes. Season with salt and pepper.
Add chickpeas, tomatoes, pumpkin, broth and spices and stir to combine. Season with a bit more salt and pepper. Bring mixture to a boil, reduce to simmer and simmer, partially covered, for 20 – 30 minutes (or longer if desired).
When ready to serve, stir in spinach, cashew cream and nutritional yeast. Taste and adjust seasonings as necessary. Serve immediately!
Credits to: simplyquinoa.com https://www.simplyquinoa.com/creamy-chickpea-pumpkin-stew/
1.Preheat the oven to 300°F (150°C).
In a medium saucepan, bring the cream to a simmer on low heat. Don’t boil. Turn the heat off.
1 ½ cups heavy cream
2. In medium bowl, whisk together egg yolks, 1/3 cup of sugar and vanilla extract.
3 egg yolks,1/3 cup granulated sugar,1 teaspoon pure vanilla extract
To temper the egg yolk mixture, pour about 1/3 cup of warm cream while continuously stirring the egg yolk mixture.
1/8 teaspoon coarse kosher salt,½ teaspoon fresh lemon zest
3. Add remaining cream, salt and lemon zest and mix well. Strain the mixture through a fine-mesh sieve, if desired.
Place 4 ramekins in a deep baking pan and divide the custard into ramekins.
Pour hot water into the baking sheet to reach halfway up the side of ramekins. Bake for about 30 minutes, or until the custard is set.
4. Take the custards out of water bath and let them cool to room temperature. Then refrigerate loosely covered with plastic wrap at least 3 hours or overnight.
Right before serving, evenly sprinkle 1 tablespoon of sugar on each custard and melt the sugar using a kitchen torch.
Alternative broiler method: Preheat the broiler. broil for 2-3 minutes until sugar is melted and caramelized. Keep a close eye to prevent burning.
Credits to: sweetandsavorybyshinee.com
https://www.sweetandsavorybyshinee.com/creme-brulee/
Beef Stir-Fry
1. Whisk together the sauce ingredients and set aside. Set aside 2 tablespoons of cornstarch and 2 tablespoons of pear juice as well.
Slice the steak into ¼" slices (or slightly thinner if you prefer). Sprinkle them lightly with 1 tablespoon of cornstarch and toss to coat the steak.k for 5 minutes.
2. In a large skillet, heat 1-2 tablespoons oil (one with a high smoke point like grapeseed, peanut, or canola oil) over medium-high heat. Add the steak in a single layer that covers the whole pan and cook 3-5 minutes or until the steak is cooked through. Move the steak off to the side of the pan (if it's very large) or transfer it to a plate while you cook the veggies so the meat doesn't "boil".
3. Add the green beans and cook for 2-3 minutes or until they start to become tender-crisp. Add the chopped white ends of the green onions and the bell pepper and cook 1-2 minutes more. Add the garlic and ginger and cook until fragrant. Add the steak back to the pan and cook until the steak is heated through.
4.Turn the heat to high and add the sauce ingredients and bring to a boil. While the sauce is heating, whisk together the reserved cornstarch and pear juice. When the sauce is boiling, add the cornstarch mixture and cook about 1 minute or until the sauce is clear and thickened. Remove from heat and serve immediately over hot rice.
Credits to: ourbestbites.com https://ourbestbites.com/beef-green-bean-stir-fry/
Tomato Pasta with Shrimp
1. Cook pasta as per package instruction. Drain and toss in a dash of olive oil. Keep aside. While draining reserve 1.5 cups of pasta cooking water.
2. Heat 1 tablespoon of oil in a heavy cast-iron skillet. Add drained shrimp. Season it with salt and pepper.
3. Cook shrimp undisturbed for 2 minutes on each side. Remove from the skillet and keep aside.
4. To the same pan heat the remaining oil. Add cherry tomatoes. Toss in medium-high heat.
5. Once the tomatoes are half cooked and small blisters appear on them, smash few tomatoes with the back of a spatula.
6. Add minced garlic, oregano, chilli flakes. Saute for a minute to get rid of the raw smell of garlic.
7. Add 1 cup of reserved pasta cooking water. Scrap the bottom of the pan. Let it cook for 1-2 minutes, until it has a slightly thick sauce-like consistency.
8. Add cooked shrimp, cooked pasta, and chopped basil.
Credit to: theflavoursofkitchen https://theflavoursofkitchen.com/cherry-tomato-pasta-with-shrimp/
