Crispy Air Fryer Chickpeas

Simply Recipes
Crispy Air Fryer Chickpeas

Crispy Air Fryer Chickpeas
These Crispy Air Fryer Chickpeas are made for last-minute holiday guest appearances. They’re quick to make and are best served as soon as they’re made. Season them up however you like and in ten minutes you’ll have a crunchy, savory snack ready to go.

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Food52
Is Brining a Turkey Actually Worth It?

Is Brining a Turkey Actually Worth It?

The great roast turkey debate is: To brine or not to brine? In my family, we take this one step further: To dry brine or to wet brine? That is, to season with salt Judy Rodgers–style or to soak in a saltwater solution. Both take place a day or more before roasting and both, theoretically, accomplish the same goals: reducing moisture loss (dry turkey, begone!) and yielding a flavorful, well-seasoned bird.

Is all this trouble actually worth it, though?

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Simply Recipes
Purple Sweet Potato Pie with Maple Whipped Cream

Purple Sweet Potato Pie with Maple Whipped Cream
Mix it up this holiday season with a modern twist on the classic sweet potato pie! Strikingly purple and undeniably delicious.

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Serious Eats
17 Squash Recipes for a Brighter, Sweeter Thanksgiving

Whether blended into soup, stuffed in pasta, or roasted plain, squash will add color and rich flavor to your Thanksgiving table.
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The 10 Most Insanely Elaborate Great British Baking Show Creations of All Time

The 10 Most Insanely Elaborate Great British Baking Show Creations of All Time

I have a lot of dreams about Great British Baking Show. Admittedly, some of them take the form of nightmares about Paul Hollywood pinching a piece of my freshly made sourdough boule between his thumb and forefinger while hissing “underbaked.” Or of my carefully rolled out laminations melting together in the hot, hot tent, before they can hit the oven and puff. Or of—oh god—my dough overproofing. (Please love me still, Paul. Please.)

But, the vast majority are pleasant ones, like where I’m sampling layers of a chessboard-shaped cake, tearing off a single “flower petal” on an intricately braided wreath bread, or biting the beak off of a meringue flamingo.

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Food52
The Island in Spain Where Salt Is Like Gold

The Island in Spain Where Salt Is Like Gold

Mallorca is a special place for me. “I’ve been there!” I exclaimed on the night I met my future husband, Guillaume, when he told me his mom was from Mallorca—though I left off the bit about having gone with an ex-boyfriend. It’s where we got engaged, after a boat ride to a tiny island at sunset. It’s where we got married, inside a horse stable on my in-law’s finca. And most recently, it’s where we moved to open a pop-up sandwich shop.

I’ve lived in Spain a few times before, and though each time I leave with no intention of returning, I find myself, for one reason or another, drawn back in. This long-term relationship I have with Spain has always been more of a love triangle—me, Spain, and our attractive third partner: Spanish food. It’s the glue that’s kept us together over the years, even when we haven’t see each other for months at a time. Like a moveable feast, I can take the Spanish recipes I’ve learned and prepare them wherever I go.

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Simply Recipes
Honey Chipotle Roasted Brussels Sprouts

Honey Chipotle Roasted Brussels Sprouts
Spice up your holiday table with these Honey Chipotle Brussels Sprouts. They’re roasted in the oven, then tossed with honey-chipotle sauce in the last few minutes of cooking for a spicy spin on a classic.

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Roasted Sweet Potato Soup

Roasted Sweet Potato Soup
EASY roasted sweet potato soup! With shallots, cumin, thyme, and stock. Swirl in a little sour cream or yogurt and serve with some crusty bread. It’s a light meal on its own, or serve it alongside roast chicken or a hearty salad!

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Black Bean Soup

Black Bean Soup
This hearty black bean soup is what you need on a cold and dreary day! Made with ham hocks, sweet potatoes, bell pepper, onion, cumin, and chili. Garnish with cilantro, sour cream, and avocado.

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Carrot Soufflé

Carrot Soufflé
Easy-to-make carrot soufflé with carrots, milk, saltines, cheddar cheese, butter, and eggs.

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The Full Helping
Creamy Vegan Tuscan White Bean Kale Soup

I’ve never had a hard time encouraging myself to eat soup. I could probably live off of bowls of soup and hunks of bread without many complaints, and I love coming up with new soup recipes, even if many of them start with a recipe I’ve already made and veer off into new directions.

Lately—since the DI began—soup has become even more of a friend. It’s easy to make, and it yields a ton, which means that I can eat it for days during the busy week and freeze even more for weekends when I don’t feel like batch cooking as much as usual. This creamy vegan Tuscan white bean kale soup is my latest, cozy, cool-weather favorite.

There’s no shortage of ways to add creamy texture to vegan soups. You can use whole cashews, cashew cream, a non-dairy milk, or even nut butter—any will create richness. Not all of them, though, add nutritional benefits. Silken tofu is yet another way to create creamy sauces and soups. Unlike many other options, though, it’s rich in protein and Omega-3 fatty acids, and it contributes calcium to the dish—in addition to being a good helper in the kitchen!

I’ve been a fan of Nasoya silken tofu for creating creamy textures for ages. I use it in this recipe, in dressings (like this one), and I’ve used it in both smoothies and pudding in the past. It comes in a generous, 16-ounce container, which I either use up all at once or blend into cream (just like cashew cream) and freeze. It’s a fantastic, all-purpose, nutritive “creamer” for dairy-free cooking.

This soup boasts not only the Nasoya silken tofu for protein, but also three cups of cannellini beans, so it’s a plant-protein double header. The recipe is simple: sauté onion and celery, add garlic, add beans and herbs. After a little simmering, blend two cups of the soup liquid with silken tofu, add this creamy mixture back to the pot, and add some Tuscan kale (or regular kale). A little more simmering, and the soup is done.

This soup has the advantage of being a crossover between a smooth, thick, blended soup (which I love) and a chunky, textured soup (which I also love). It’s a hybrid, with the best of both worlds: a creamy base, but beans and veggies to feast on throughout. The seasoning is simple, and it’s just about perfect with a thick slice of bread. Hope you’ll like it as much as I do.

Creamy Vegan Tuscan White Bean Kale Soup

Print

Recipe type: soup, main dish
Cuisine: vegan, gluten free, tree nut free
Author:
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 6 servings
Ingredients

1 tablespoon olive oil1 large white or yellow onion, chopped3 stalks celery, chopped4 large or 6 small cloves garlic, minced3 cups cooked cannellini beans (2 cans, drained and rinsed)4 cups low sodium vegetable broth1 tablespoon chopped fresh rosemary2 teaspoons fresh thyme1 teaspoon salt1 16-ounce container Nasoya Organic Silken Tofu1 small bunch Tuscan (lacinato) kale, thick stems removed and chopped2 tablespoons freshly squeezed lemon juice3 tablespoons vegan parmesan (you can use this recipe, this recipe, or a store-bought version, or you can substitute nutritional yeast)Freshly ground black pepper to taste

Instructions

Heat the olive oil in a large pot over medium high heat. When the oil is shimmering, add the onion and celery. Cook, stirring occasionally, for 5-8 minutes, or until the onion is soft and clear. Add the garlic and cook another 1-2 minutes, stirring constantly, until the garlic is fragrant.Add the beans, broth, rosemary, thyme, and salt to the pot. Bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes. Then, add your silken tofu and 2 cups of the hot soup base to a blender and blend for 1-2 minutes, or until completely smooth. Return this creamy mixture to the pot. Stir in the kale, lemon, and vegan parmesan. Cover and simmer for another 8 minutes. Taste the soup and adjust salt and pepper as needed. Serve!

Week two of my clinical rotation is well underway. I’m still getting the hang of things, but comfort food like this is a very good ally. Wishing you a wonderful week, and I’ll be back over the weekend with recipes and reads!

xo

This post is sponsored by Nasoya. All opinions are my own, and I love this go-to brand of tofu and other creative soy products! Thanks for your support.

The post Creamy Vegan Tuscan White Bean Kale Soup appeared first on The Full Helping.

Food52
The Genius Secrets to Never-Boring, Never-Dry Pork Tenderloin

The Genius Secrets to Never-Boring, Never-Dry Pork Tenderloin

Every week in Genius Recipes—often with your help!—Food52 Creative Director and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.

Photo by Julia Gartland

Pork tenderloin is ever-popular because it’s ever-convenient: A neatly-contained roast that cooks swiftly and feeds a family, it’s the filet mignon of the other white meat world (with a much more reasonable price tag).

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Food52
7 Vegetarian Slow-Cooker Recipes So *Everyone* Can Netflix & Chill

7 Vegetarian Slow-Cooker Recipes So *Everyone* Can Netflix & Chill

When we last rounded up our best slow-cooker recipes, we may have gone a little meat-heavy. But for good reason: Slow cookers are a godsend when it comes to breaking down tough, cheaper cuts of meat like brisket and shoulder into soft, luscious dinners. I can’t stop making old-fashioned meals like beef stroganoff in mine, for instance. (Can you?)

But when community member Ann S. commented, “I wish this list included some nice vegetarian slow-cooker vegetarian options. After all, people who don’t eat meat also like to solo-binge TV, too,” many others echoed her sentiment.

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One-Pot Chicken Adobo Is the Most Delicious Way to Celebrate My Heritage

One-Pot Chicken Adobo Is the Most Delicious Way to Celebrate My Heritage

We’ve partnered with Bosch, makers of high quality home appliances like the Benchmark side-opening wall oven, to share recipes, tips, and videos that highlight the little details that make a dish truly delicious.

Living a half a world away, adobo—the unofficial national dish of the Philippines—can bring me home in an instant.

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9 Smarty-Pants Baking Tricks for Perfect Pies, Cookies, & Cakes Every Time

9 Smarty-Pants Baking Tricks for Perfect Pies, Cookies, & Cakes Every Time

We expect a lot from Thanksgiving: crispy-topped casseroles, golden-juicy turkeys, tart cranberry sauce, the fluffiest potatoes. And then there’s dessert. Whether you’re opting for traditional pumpkin or pecan pie, branching out with a towering showstopper, or keeping hangries at bay with a sheet pan of cookies, dessert is usually the course that gets the most thanks.

And, thus, the Thanksgiving dilemma—yes, you want the sweet finish to be perfect, and yes, with all of those other great expectations, you’re stretched for time. But don’t stress. We’ve scoured our archives to find some of our favorite baking tricks, shortcuts, and hacks to ensure your treats go above and beyond.

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Serious Eats
9 Thanksgiving Onion, Leek, and Shallot Recipes for Layers of Flavor

Onions, leeks, and shallots are building blocks for so much flavor, but sometimes they’re forgotten after they do their job. These 9 dishes put glorious alliums front and center.
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Old Fashioned Pumpkin Pie

Simply Recipes
Old Fashioned Pumpkin Pie

Old Fashioned Pumpkin Pie
BEST homemade pumpkin pie recipe! With fresh or canned pumpkin purée, cream, brown and white sugar, eggs, and pumpkin spice

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Food52
A Stovetop Green Bean Casserole With 4 Ingredients (None of Them Canned)

A Stovetop Green Bean Casserole With 4 Ingredients (None of Them Canned)

A Big Little Recipe has the smallest-possible ingredient list and big, BIG everything else: flavor, ideas, holy-cow factor. Psst: We don’t count water, salt, pepper, and certain fats (say, olive oil to dress greens or sauté onions), since we’re guessing you have those covered. Today, we’re stovetop-ifying Thanksgiving’s favorite casserole.

Dorcas Reilly, who just passed away last month, invented the green bean casserole 63 Thanksgivings ago. It was called The Green Bean Bake back then, but the signature ingredients were the same as today: canned green beans, canned mushroom soup, milk, soy sauce, black pepper, and French’s fried onions.

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We love to call our double-sided wooden cutting board a workhorse. It was co-designed by over 10,000 people and sold out a casual three months earlier than expected (psst: it’s back in stock on 11/9!).

One side is ready for everything from carving a turkey to slicing up an extra-juicy grapefruit. The other side is totally flat (so you can chop a million onions), save for a phone slot (for reading that recipe that asks you to chop a million onions). Because if we’re in the kitchen, odds are we’re using our cutting board for one thing or eight.

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