Recipes

Hearty Ezekiel Bread

Hearty Ezekiel Bread

Couverts4 loaves
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Equipment

  • 4 loaf pans
  • Large mixing bowl
  • blender
  • oven

Ingredients

Notes & Wine Advice

Wine Advice:

Pair this Hearty Ezekiel Bread with a robust red wine such as Cabernet Sauvignon or a full-bodied beer for a satisfying meal.

Nutrition values

Serving: 1 slice | Calories: 150 kcal | koolhydraten: 25 g | Eiwitten: 6 g | Vet: 3 g | Suiker: 3 g
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Course; Bread / Main Course
Cuisine; American
Diets; Vegetarian

Festive Holiday Crackers

Festive Holiday Crackers

Couverts24 crackers
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Equipment

  • Baking sheet
  • Cookie cutters (optional)

Ingredients

  • Prepared Quick Whole Wheat Bread dough from the Speedy Whole Wheat Bread
  • Additional flour for kneading and rolling
  • Sesame seeds unsweetened coconut flakes, sunflower seeds, raisins, and other dried fruits for decoration

Instructions

  • Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and lightly oil a baking sheet.
  • Knead the prepared Quick Whole Wheat Bread dough on a floured surface, incorporating a little more flour as needed until the dough is smooth and elastic.
  • Roll out the dough to a thickness of approximately 1/8 inch on the floured surface.
  • Using a knife or fun-shaped cookie cutters, cut the dough into squares or desired shapes.
  • Transfer the cut-out dough shapes onto the oiled baking sheet, arranging them close together but not touching.
  • Prick each cracker with a fork to prevent air bubbles from forming during baking.
  • Decorate the crackers as desired by sprinkling sesame seeds, unsweetened coconut flakes, sunflower seeds, raisins, or other dried fruits over the top.
  • Bake the crackers in the preheated oven for about 10 minutes or until they are lightly browned and crisp.
  • Once baked, remove the crackers from the oven and allow them to cool on wire racks.
  • Store the cooled Festive Holiday Crackers in an airtight container until ready to serve.

Notes & Wine Advice

Wine Advice:

Pair these Festive Holiday Crackers with a glass of sparkling wine or a non-alcoholic sparkling beverage for a delightful holiday snack.

Nutrition values

Serving: 2 crackers | Calories: 100 kcal | koolhydraten: 15 g | Eiwitten: 3 g | Vet: 3 g | Suiker: 1 g
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Course; Appetizer / Snack
Cuisine; American

Wholesome Whole Wheat Biscuits

Wholesome Whole Wheat Biscuits

These hearty and flavorful biscuits are perfect for breakfast or as a side dish with soups and stews. Enjoy the wholesome goodness of homemade biscuits with this easy-to-follow recipe!
Couverts24 biscuits
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Equipment

  • biscuit cutter
  • Baking sheet

Ingredients

Instructions

  • Preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius).
  • In a small bowl, dissolve the yeast in warm water.
  • Let it sit for a few minutes until foamy.
  • In a large mixing bowl, combine the dissolved yeast mixture, rice milk, oil, honey, baking soda, baking powder, and whole wheat flour.
  • Mix well until a dough forms.
  • On a floured surface, roll out the dough to about 1/2 inch thickness.
  • Using a biscuit cutter, cut out biscuits from the dough and place them on an ungreased baking sheet.
  • Gather the remaining dough, roll it out again, and cut out more biscuits until all the dough is used.
  • Bake the biscuits in the preheated oven for 8-12 minutes, or until they are golden brown on top.
  • Once baked, remove the biscuits from the oven and let them cool slightly on a wire rack.
  • Serve these Wholesome Whole Wheat Biscuits warm with butter, jam, or your favorite spread.

Notes & Wine Advice

 

Enjoy these wholesome biscuits with a cup of tea or coffee for a delightful breakfast or snack.
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Course; Breakfast / Coockies / Biscuit
Cuisine; American
Diets; Vegetarian

Homemade Honey Nut Granola

Homemade Honey Nut Granola

This Homemade Honey Nut Granola is easy to make and filled with wholesome ingredients, making it a perfect addition to your breakfast routine or as a satisfying snack any time of the day.
Couverts8
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Equipment

  • Baking sheet
  • oven
  • Large mixing bowl

Ingredients

Instructions

  • Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius).
  • In a large mixing bowl, combine the rolled oats, shredded coconut, chopped nuts, and sesame seeds.
  • In a separate small bowl, mix together the honey and oil until well combined.
  • Pour the honey and oil mixture over the dry ingredients in the large mixing bowl.
  • Stir well to ensure all the dry ingredients are evenly coated with the honey and oil mixture.
  • Spread the granola mixture evenly on a baking sheet lined with parchment paper or a silicone baking mat.
  • Bake the granola in the preheated oven for about 30 minutes, stirring occasionally, or until it turns golden brown and crisp.
  • Once the granola is golden and crispy, remove it from the oven and let it cool slightly.
  • Stir in the raisins while the granola is still warm.
  • Allow the Homemade Honey Nut Granola to cool completely before storing it in an airtight container.
  • Serve this crunchy and flavorful granola with yogurt, milk, or enjoy it on its own as a tasty breakfast or snack option!

Notes & Wine Advice

Wine Advice:

Enjoy this Homemade Honey Nut Granola with a glass of cold milk or a cup of hot coffee for a delightful breakfast experience.

Nutrition values

Calories: 350 kcal | koolhydraten: 40 g | Eiwitten: 7 g | Vet: 20 g | Suiker: 18 g
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Course; Breakfast
Cuisine; American
Diets; Gluten-Free / Vegetarian

Cuban-Inspired Rice and Beans Delight

Cuban-Inspired Rice and Beans Delight

This Cuban-inspired dish brings together the comforting flavors of rice and beans with a colorful array of vegetables, making it a delicious and wholesome meal that is perfect for any occasion.
Couverts4
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Equipment

  • Large skillet
  • Saucepan

Ingredients

  • 2 cups cooked black turtle beans and their liquid
  • 4 tablespoons olive oil
  • 1 bell pepper sliced
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 3 cups cooked brown rice

Instructions

  • In a saucepan, heat the cooked black turtle beans and their liquid over medium heat until hot, mashing the beans slightly with a spoon.
  • Stir occasionally to prevent sticking.
  • Keep warm.
  • In a large skillet, heat the olive oil over medium heat.
  • Add the sliced bell pepper, chopped onion, and minced garlic to the skillet.
  • Sauté the vegetables until they are tender, stirring occasionally, for about 5-7 minutes.
  • Once the vegetables are tender, add the warm mashed black beans to the skillet with the sautéed vegetables.
  • Mix well to combine.
  • Serve the flavorful mixture of beans and vegetables over cooked brown rice.
  • Enjoy this Cuban-inspired Rice and Beans Delight as a satisfying and nutritious main dish option!

Notes & Wine Advice

Wine Advice:

Pair this Cuban-inspired Rice and Beans Delight with a light and fruity red wine like Pinot Noir or a crisp white wine such as Sauvignon Blanc.

Nutrition values

Calories: 350 kcal | koolhydraten: 45 g | Eiwitten: 9 g | Vet: 14 g | Suiker: 3 g
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Course; Main Course / Rice / Vegetables
Cuisine; Cuban
Diets; Gluten-Free / Vegetarian

Southwest Stuffed Bell Peppers

Southwest Stuffed Bell Peppers

These Southwest Stuffed Bell Peppers are loaded with wholesome ingredients and zesty flavors, making them a hearty and satisfying meal that everyone will love
Couverts4
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Equipment

  • Large pot with steamer basket or microwave-safe dish
  • Casserole dish

Ingredients

  • 4 bell peppers any color, tops and seeds removed
  • 2 cups cooked brown or basmati rice
  • 1 can 15 oz black beans, drained and rinsed
  • 1 onion minced
  • Kernels from 3 ears of corn or approximately 2 cups frozen corn kernels
  • 1 can 14.5 oz diced tomatoes with green chilies, drained
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1 1/2 cups tomato sauce

Instructions

  • reheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
  • Steam the bell peppers until slightly tender.
  • You can do this by placing them in a steamer basket over boiling water in a pot for about 5-7 minutes, or by microwaving them in a microwave-safe dish with a little water for about 3-4 minutes.
  • Set aside.
  • In a large mixing bowl, combine the cooked rice, black beans, minced onion, corn kernels, diced tomatoes with green chilies, ground cumin, chili powder, and dried oregano.
  • Mix well to combine.
  • Fill each steamed bell pepper with the rice and bean mixture, packing it down slightly.
  • Place the stuffed peppers in an oiled casserole dish.
  • Pour the tomato sauce evenly over the top of the stuffed peppers.
  • Bake in the preheated oven for about 20 minutes, or until the peppers are tender and the filling is heated through.
  • Once cooked, remove the Southwest Stuffed Bell Peppers from the oven and let them cool slightly before serving.
  • Serve these flavorful and nutritious stuffed peppers as a satisfying main dish option!

Notes & Wine Advice

Wine Advice:

Pair these Southwest Stuffed Bell Peppers with a light and fruity red wine like Merlot or a crisp white wine such as Chardonnay.

Nutrition values

Calories: 350 kcal | koolhydraten: 65 g | Eiwitten: 12 g | Vet: 4 g | Suiker: 10 g
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Course; Main Course / Vegetables
Cuisine; American

Mediterranean Ratatouille with Seasonal Vegetables

Mediterranean Ratatouille with Seasonal Vegetables

This Mediterranean Ratatouille is bursting with the flavors of seasonal vegetables and aromatic herbs, making it a versatile and nutritious addition to any meal!
Couverts4
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Equipment

  • Large skillet with lid

Ingredients

Instructions

  • Heat olive oil in a large skillet over medium heat.
  • Add minced garlic and chopped red onion to the skillet.
  • Sauté until slightly tender, about 2-3 minutes.
  • Add the cubed eggplant and chopped red bell peppers to the skillet.
  • Continue to sauté for another 5 minutes, stirring occasionally.
  • Stir in the sliced zucchini, diced tomatoes, dried oregano, and dried basil.
  • Season with salt and pepper to taste.
  • Reduce the heat to low, cover the skillet with a lid, and simmer the Ratatouille mixture for about 10 minutes or until all the vegetables are tender, stirring occasionally.
  • Once the vegetables are cooked to your desired tenderness, adjust seasoning if necessary.
  • Serve the Mediterranean Ratatouille hot over cooked rice as a satisfying main meal, or serve it as a flavorful side dish.

Notes & Wine Advice

Wine Advice:

Pair this delightful Ratatouille with a light and fruity red wine like Beaujolais or a crisp white wine such as Sauvignon Blanc.

Nutrition values

Calories: 180 kcal | koolhydraten: 20 g | Eiwitten: 4 g | Vet: 11 g | Suiker: 10 g
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Course; Main Course / Side Dish / Vegetables
Cuisine; European / French / Fusion / Mediterranean
Diets; Gluten-Free / Low Carb / Vegetarian

Mediterranean Couscous Salad with Fresh Raw Veggies

Mediterranean Couscous Salad with Fresh Raw Veggies

This Mediterranean Couscous Salad with Fresh Raw Veggies is bursting with colors, flavors, and nutrients, making it a delightful addition to any meal or gathering.
Couverts4
Deel op Facebook Print Recipe

Equipment

  • Saucepan with lid,
  • Mixing bowl
  • Blender or food processor (for dressing)

Ingredients

For the Couscous:

  • 1/2 cup vegetable broth
  • 1/2 cup distilled water
  • 10 oz. package of couscous

For the Veggies:

Instructions

  • In a saucepan, bring the vegetable broth and distilled water to a boil.
  • Add the couscous to the boiling liquid, stir, cover the saucepan, and remove it from heat.
  • Let the couscous stand covered for 5 minutes to absorb the liquid.
  • In a mixing bowl, combine the cooked couscous with the chopped raw veggies: carrots, broccoli, zucchini, red pepper, green onions, cauliflower, and yellow squash.
  • Mix well to combine.
  • In a blender or food processor, blend together the lemon juice, olive oil, ground cumin, curry powder, and garlic powder until smooth and emulsified.
  • Pour the dressing over the couscous and veggie mixture in the bowl.
  • Toss well to coat all the ingredients evenly with the dressing.
  • Refrigerate the Mediterranean Couscous Salad for at least one hour to allow the flavors to meld and the salad to chill.
  • Before serving, garnish the salad with pine nuts (if using).
  • Serve this refreshing and nutritious salad as a side dish or a light meal option, and enjoy the vibrant flavors and textures!

Notes & Wine Advice

Wine Advice:

Pair this refreshing couscous salad with a light and crisp white wine like Sauvignon Blanc or a dry rosé.

Nutrition values

Calories: 300 kcal | koolhydraten: 30 g | Eiwitten: 6 g | Vet: 18 g | Suiker: 4 g
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Course; Salad / Side Dish
Cuisine; Mediterranean
Diets; Vegetarian

Nutty Oat Veggie Burgers

Nutty Oat Veggie Burgers

Couverts6
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
  • In a large pot, bring the distilled water to a boil.
  • Remove the pot from the heat and stir in the rolled oats and Bragg Liquid Aminos.
  • Let the mixture stand for 20 minutes to allow the oats to absorb the liquid.
  • After the oats have soaked, add the chopped carrots, onions, almonds, sunflower seeds, Italian seasoning, dried basil, and dried oregano to the oat mixture.
  • Mix well to combine.
  • Form the oat mixture into patties of desired size and thickness.
  • Place the formed patties onto a nonstick baking sheet, ensuring they are evenly spaced apart.
  • Bake the patties in the preheated oven for approximately 20 minutes on each side, or until they are golden brown and crispy on the outside.
  • Once baked, remove the oat burgers from the oven and let them cool slightly before serving.
  • Serve these Nutty Oat Veggie Burgers on buns with your favorite toppings and enjoy a wholesome and satisfying meal!

Notes & Wine Advice

These Nutty Oat Veggie Burgers are packed with fiber, protein, and delicious nutty flavors, making them a nutritious and flavorful alternative to traditional beef burgers.

Nutrition values

Serving: 1 per serving, without bun and toppings | Calories: 300 kcal | koolhydraten: 40 g | Eiwitten: 12 g | Vet: 10 g | Suiker: 4 g
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Course; Burgers / Main Course
Diets; Gluten-Free / Vegetarian

Vibrant Vegetable Stir-Fry with Basmati Rice

Vibrant Vegetable Stir-Fry with Basmati Rice

This Stir-Fry Veggie dish offers a delightful combination of colors, flavors, and textures that will surely brighten up your plate and palate.
Couverts4
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Equipment

  • Wok or large skillet
  • Cooking spoon or spatula

Ingredients

Instructions

  • Heat olive oil in a wok or large skillet over medium heat.
  • Add sliced onion, red bell pepper strips, and carrot slices to the heated oil.
  • Sauté until the vegetables are slightly tender, stirring occasionally, for about 5 minutes.
  • Stir in the cumin to coat the vegetables evenly.
  • Add the yellow squash chunks and zucchini chunks to the skillet.
  • Continue cooking, stirring occasionally, until all the vegetables are cooked to the desired tenderness, about 5-7 minutes more.
  • Once the vegetables are cooked, drizzle Bragg Liquid Aminos over the stir-fried vegetables in the skillet.
  • Stir well to combine.
  • Remove the skillet from heat.
  • Serve the vibrant Vegetable Stir-Fry over a bed of cooked basmati rice.
  • Enjoy this nutritious and flavorful dish as a satisfying meal!

Notes & Wine Advice

Wine Advice:

Pair this colorful stir-fry with a light and fruity white wine like Pinot Grigio or a crisp rosé.

Nutrition values

Calories: 120 kcal | koolhydraten: 10 g | Eiwitten: 2 g | Vet: 8 g | Suiker: 5 g
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Course; Main Course / Rice / Vegetables
Diets; Gluten-Free / Low Carb / Vegetarian