delicious everyday

This Lemongrass, Kaffir Lime and Ginger Mojito is a beautiful update to the classic. Ginger adds a punchy kick while the lemongrass and kaffir lime add a lovely fragrant depth of flavour.

Lemongrass, Kaffir Lime and Ginger Mojito

water

sugar

ginger

kaffir lime

lemongrass (sliced)

ml syrup (1 ounces, recipe above)

45 ml Havana Club Anejo Especial

lime

mint

sparkling or soda water

lime wheels (sprig of mint

To make the syrup place the water and raw sugar in a saucepan over a medium low heat. Stir to dissolve the sugar. Remove from the heat and add the lemongrass, ginger and kaffir lime leaves. Leave for a couple of hours or overnight before straining. The syrup will keep in a sterilised bottle for around 2 weeks.

To make the mojito place the syrup, lime and rum in a glass and muddle with a muddling stick to release all the juice from the lime. If you don't have a muddling stick you can use the end of a wooden spoon.

Place the mint leaves in your hand and clap them together. Rub the mint leaves around the rim of the glass before popping them in the glass. Top with ice and sparkling water. Stir to make sure everything is well mixed, and garnish with lime wheels, a mint sprig and a lemongrass stalk.

This French-inspired Caramelized Onion Tart is bursting with flavor from juicy, caramelised onions, savory herbs, and sharp cheddar cheese. It&#x27;s simple to make with a homemade shortcut pastry, and pretty enough to serve at a dinner party.

Caramelised Onion Tart

WHOLEMEAL SHORTCRUST PASTRY

wholemeal flour (whole wheat, 250 grams)

butter (180 grams)

tbsp water

FILLING:

onions

tbsp balsamic vinegar

brown sugar

butter

sharp cheddar cheese (grated, 150 g)

eggs

cream (150 milliliters)

milk (50 milliliters)

tsp thyme leaves (picked)

salt and pepper (to taste)

Begin by making the pastry. Place the flour and butter in a food processor and process until the mixture resembles bread crumbs. Add the egg yolk and water and pulse until the mixture begins to come together to form a ball. Turn the mixture out onto plastic wrap and shape into a disc. Refrigerate for 30 minutes.

Remove the pastry from the refrigerator and roll out the pastry on a lightly floured bench or silicone baking mat until approximately 5mm thick. Line a 30cm loose bottomed tart tin with the pastry, making sure to press into the sides, and trim the excess. Refrigerate for 15 minutes.

Preheat the oven to 180 celsius (355 Fahrenheit) and line the tart with baking paper and fill with baking weights or beans. Bake for 10 minutes before removing the baking paper and weights and baking for a further 5 to 7 minutes or until the base is dry and lightly golden. Set aside to cool.

To make the caramelised onions, heat a large frying pan over a medium low heat and add the butter before adding the onions and reduce the heat to low. Cook for 10 minutes before adding the balsamic, 2 tsp of the thyme leaves and brown sugar. Cook for a further 10 minutes until caramelised. Set aside to cool.

In a bowl add the eggs and egg yolk along with the cream and milk and whisk to combine. Season to taste.

Place the onions in the base of the tart and spread evenly over the base. Sprinkle with the grated cheese before topping with the egg mixture. Finally, sprinkle with the remaining thyme leaves. Bake for 15 to 18 minutes or until the filling is just set.

Short on time but need to get dinner on the table? With a few pantry essentials dinner is only 20 minutes way.

Vegan One Pot Creamy Mushroom Pasta Recipe

olive oil

mushrooms

shallots

garlic

tsp rosemary or thyme (finely chopped)

vegetable stock (or boiling water)

oz spaghetti ((350 grams))

dairy free milk (such as cashew milk)

tsp salt

yeast

tsp white miso

Place a large lidded frying pan over a medium high heat. The pan should be wide enough to fit your spaghetti, without breaking it.

Add the oil to the pan and fry the mushrooms until lightly golden. This should take 5-6 minutes. You might need to do this in two batches depending on the size of your pan.&nbsp;Once the mushrooms are cooked - add the shallots, garlic and herbs.&nbsp;Cook until the shallots are translucent and the garlic is fragrant, 1-2 minutes, taking care to stir the pan so that the garlic doesn't burn.

Add the vegetable broth (or water).&nbsp;Add the spaghetti, 2 cups of the dairy-free milk (reserving half a cup), salt, nutritional yeast and miso.&nbsp;Cover the pan and bring it to a boil. Remove the lid, reduce to a simmer and cook for 8 to 10 minutes or until the pasta is cooked, stirring every minute or so to make sure the pasta doesn't clump together.

When the pasta is cooked, remove the pan from the heat, and add the reserved half cup of milk and stir it through. Serve immediately.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1695216449/wmnykxtfh9mv5aiyf331.mp4

This one-pot vegan creamy mushroom pasta is a delicious and easy plant-based meal that comes together in just 15 minutes!

Vegan One Pot Creamy Mushroom Pasta

This vegan mushroom bolognese is a fun spin on the Italian classic. Mushrooms are used for a rich and delicious vegan bolognese that is sure to please.

Vegan Mushroom Bolognese Recipe

onion (diced)

carrots

celery (diced)

thyme leaves (roughly chopped)

500 g mushrooms (diced, 1 pound)

tomato paste

red wine

soy sauce, gluten-free variety if needed

tomatoes

400 g dried spaghetti ((14 oz))

Place a large frying pan over a medium heat and add the olive oil. Add the onion, carrots and celery, season with salt and cook until slightly golden and caramelised.

Next, add the mushrooms. I like to do this in 4 batches, so they all get a chance to cook properly. Once each batch is cooked add more, until all of the mushrooms are cooked. Add the garlic and thyme, and cook for 2 to 3 minutes, or until the garlic is cooked.

Now remove the wild mushrooms from the boiling water, reserving the soaking water, and roughly chop the wild mushrooms. Add to the wild mushrooms along with the tomato paste to the pan and increase the heat to medium-high. Add the red wine, mushroom soaking liquid and soy sauce. Cook until the wine has almost evaporated before adding the tinned tomatoes and season with salt.

Move the frying pan to your smallest burner, cover and reduce the heat to low and simmer for 30 minutes to 1 hour (depending on your patience although the longer it cooks the better the flavour, check and stir occasionally to make sure it isn't catching), or until the sauce is thick and rich. Check and adjust the seasonings as necessary and remove from the heat.

Just before the sauce is ready, bring a large saucepan of water to a boil. Season generously with salt, and add the spaghetti and cook according to the packet directions. Drain, reserving 1/4 cup of the pasta cooking water and return to the saucepan and top with the mushroom bolognese and cooking water. Toss to combine and divide between 4 bowls to serve. Top with grated parmesan or nutritional yeast if you are vegan.

A delicious, rich and umami-laden vegan chili recipe packed with the goodness of mushrooms, black beans, and spices. Make a huge batch because it is even better the next day when the spices have had a chance to mingle overnight!

Vegan Chili with Mushrooms &amp; Black Beans

red capsicum (diced, red bell pepper)

tsp sea salt

300 g button mushrooms

brown mushrooms

tbs cumin

tbs coriander

tbs smoked paprika

oregano

red chilis

garlic (minced)

tomatoes (14 oz)

black beans (drained, 14 oz)

vegetable stock

tbs miso pasta or soy sauce

TO SERVE:

lime cashew cream (click

salsa

salad greens

brown rice

lime wedges

Place a large lidded frying pan over a medium-low heat. Add the oil, onions, capsicum (bell pepper), carrots and salt and cook for 10 minutes until the onions are golden and the carrots are softened.

Use a food processor fitted with a grater attachment to grate the mushrooms, otherwise dice into relatively small chunks.

Crank up the heat to medium-high and add the mushrooms in batches so that the mushrooms have a chance to cook rather than stew. 4 batches should do it. Cook until the mushrooms are softened and lightly caramelised before adding the next batch. Repeat until all of the mushrooms are cooked.

Next add the spices, chili and garlic and stir well to coat everything and cook until fragrant. Around 1 to 2 minutes before adding the tinned tomatoes and beans. Place the miso in a jug along with the vegetable stock and whisk until combined. Add to the pan and bring to a simmer. Cover and move to the smallest burner on your stove and cook over the lowest heat setting for 1 hour, stirring every now and again to make sure the chili isn't sticking and that there is plenty of liquid left.

Taste and adjust your seasonings as necessary.

These Greek-style vegan stuffed mushrooms are packed with that Mediterranean flavor you love! And they're perfect as a main dish or as a side to share!&nbsp;

Greek-Style Vegan Stuffed Mushrooms {dairy free}

portobello mushroom caps

panko bread crumbs

oz baby spinach (fresh, chopped)

onion

vegan feta cheese (optional)

red peppers (diced (jarred type))

dill

Olive oil spray

lemon (optional)

parsley (optional)

Salt and pepper (to taste)

Preheat oven to 375 degrees F.

Gently clean the mushroom caps with a damp paper towel. Use a spoon to remove the stem and gills from the underside of the mushrooms.

Spray mushroom caps with olive spray on both sides. Sprinkle liberally with salt and pepper. Place the mushrooms stem-side up on a baking sheet.

Heat 1 tbsp olive oil in a large, non-stick pan over medium heat. Add onion and cook for 3-4 minutes, until softened. Add roasted red peppers, garlic, oregano, and dill. Cook for 2-3 minutes. Add the spinach and cook until wilted, about 2-3 more minutes. Stir in breadcrumbs and vegan feta cheese (if using). Cook for 1-2 minutes until heated through, and remove from heat.

Spoon the filling into the four mushroom caps. Bake for 20-25 minutes, until mushrooms are softened and slightly browned.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1695217130/oocjtxls2upltusrzhin.mp4

These vegan stuffed mushrooms are loaded with Greek flavors. Fresh portobello mushrooms are stuffed with roasted red peppers, spinach, breadcrumbs, and tangy vegan feta cheese. It's a healthy vegan recipe that's quick, easy, and hearty enough for dinner.

Vegan Stuffed Mushrooms

This&nbsp;crushed pineapple cake is loaded with flavorful pineapple and topped with a decadent cream cheese frosting. It's like summertime on a plate! Plus, it's super easy to make with just a few simple ingredients.

Crushed Pineapple Cake with Cream Cheese Frosting

all-purpose flour

baking soda

salt

can crushed pineapple (do not drain)

vanilla extract

cream cheese (softened)

butter (softened)

vanilla

Preheat the oven to 325 degrees Fahrenheit.

Whisk together the flour, sugar, baking soda, and salt.

Add the eggs, crushed pineapple, and vanilla and mix well.

Pour the cake batter into a greased 9x13 inch glass baking dish. Bake the cake for 20 minutes at 325 then cover loosely with foil to prevent over browning. Return to the oven to bake for an additional 5-10 minutes until a toothpick comes out clean when inserted into the center of the cake.

Cool completely then ice the cake with homemade cream cheese frosting.

Cake:

Beat the butter and cream cheese with an electric mixer until smooth and creamy. Add vanilla and powdered sugar and mix well.

Cream Cheese Frosting:

A fantastic vegan version of the classic beef wellington. Tender mushrooms wrapped up in a flaky vegan puff pastry. This recipe is a perfect for a vegan Christmas or Thanksgiving entree, or any time you need a dish that impresses

Vegan Mushroom Wellington recipe

portobello mushrooms (stalks trimmed and cleaned)

300 g baby spinach ((10 1/2 oz))

thyme (leaves picked)

puff pastry

tbs dijon mustard

tbs aquafaba (chickpea water)

almond milk

tsp neutral flavoured oil

maple syrup or brown rice syrup

Place a large frying pan over a low to medium-low heat. Add the 1 /2 tbs of olive oil followed by onion and reduce heat to low. Season with salt and pepper and cook, stirring occasionally, for 15 to 20 minutes, until the onions are golden brown. Keep an eye on the onions to make sure they don't catch.&nbsp;

Remove the onions from the pan and return the pan to the heat. Add the baby spinach and cook until wilted. Remove from the baby spinach from the pan and leave to cool.

Increase the heat to medium/high and return the pan to the heat. Add the remaining olive oil and place the mushrooms, top side down. Cook until lightly golden (about 5 minutes) before turning over and cooking for a further 5 minutes or until golden. Remove from the heat, and drain on paper towel top side up as they will release a lot of liquid as they cool. Transfer the onions, spinach and mushrooms to the refrigerator and cool completely.&nbsp;

Preheat the oven to 200 degrees Celsius (390 Fahrenheit). Place a sheet of baking paper on the baking tray and then place the puff pastry sheet on top. Spread half the caramelised onions over the middle third of the pastry, making sure to leave an extra 2cm (3/4 inch) border at the edge of the pastry. Top with half of the baby spinach. Spread the dijon mustard over the mushrooms and season well with salt and pepper. Place the mushrooms on top of the spinach. Top the mushrooms with thyme and the remaining baby spinach and onions.

Very carefully roll the pastry over the top of the mushroom mixture until you have a log. Press down to seal the edges. Roll over the log so that the seam is facing the bottom.

To make the vegan egg wash whisk all of the ingredients together in a bowl. Very lightly coat with the vegan egg wash. Place the pastry in the freezer for 10 minutes before repeating with another layer of vegan egg wash and freezing the pastry for a further 10 minutes.

Place the pastry back on the baking sheet and tray and place in the oven for 30 to 35 minutes, or until golden and flakey.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1695224718/meuedk3kpupzrmtumzsx.mp4

Vegan Mushroom Wellington Recipe. Instructional video for the #1 recipe on Delicious Everyday.

Vegan Mushroom Wellington

Celebrate grilling season with these delicious grilled veggies, served over couscous with a sweet and tangy orange-balsamic dressing.&nbsp;

Grilled Veggies and Couscous with Orange-Balsamic Dressing

couscous

asparagus

red bell peppers

red onion

oz mushrooms (shiitake

orange juice

balsamic vinegar

shallot

black pepper

cilantro (for garnish)

Bring water to a boil over medium heat, in a large pot.&nbsp;

Add a drizzle of olive oil and pinch of salt to the water.

Add couscous to boiling water. Stir and cover pot. Remove from heat and set aside.

In a small saucepan, heat a drizzle of olive oil over medium heat.

Add shallots and cook until slightly browned.&nbsp;

Add orange juice, and bring to a boil. Reduce heat and simmer until reduced by about 1/3 (approximately 10 minutes).&nbsp;

Stir in 3 tbsp of the balsamic vinegar. Season with salt and pepper. Set aside.

Preheat grill.

Slice red bell peppers and onions into 1" thick strips.&nbsp;

Combine all veggies in a large mixing bowl. Drizzle with olive oil and the remaining balsamic vinegar. Toss to coat.&nbsp;

Grill veggies in a large grill basket, until softened and slightly charred. Should take about 5-10 minutes.&nbsp;

Remove cover from couscous and use a fork to stir - it should result in a fluffy texture.

Serve the grilled veggies over the couscous with a spoonful of orange-balsamic sauce.

Garnish with cilantro, if desired.

This One-Pot Vegan Chili Mac makes for an easy meal that’s packed with flavor! Topped with vegan cheese, this Mexican inspired vegan one pot pasta is perfect for weeknight dinners or cold evenings.

Top 13 delicious everyday recipes from across the web

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Top 13 delicious everyday recipes from across the web

The most viewed delicious everyday recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemongrass, Kaffir Lime and Ginger ...

Caramelised Onion Tart

Vegan One Pot Creamy Mushroom Pasta...

Vegan Mushroom Bolognese Recipe

Vegan Chili with Mushrooms &amp; Bl...

Greek-Style Vegan Stuffed Mushrooms...

Crushed Pineapple Cake with Cream C...

Vegan Mushroom Wellington recipe

Grilled Veggies and Couscous with O...

One-Pot Vegan Chili Mac

Sweet and Spicy Cornbread

Vegetarian Thai Noodles in Red Curr...

Vegan Burrito Bowl {gluten free}

The most viewed delicious everyday recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Vegan Chili with Mushrooms & Bl...