The seafood ingredients in this recipe cook at different rates, so you’ll want to put the longest cooking items in the boil first, then add the others later on.
This seafood boil contains fresh shrimp, lobster, clams, crab, potatoes, corn and sausage, all boiled in a flavorful broth. An impressive meal in one pot that’s perfect for feeding a crowd! boil Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings Calories 479 kcal.
Lobster: 8-12 minutes
Clams: 5-10 minutes
Crab: 6-8 minutes for pre-cooked crab, 20 minutes for raw crab
Shrimp: 2-3 minutes
Cut 2 of the lemons into quarters. Slice the remaining lemon into wedges and reserve the wedges for garnish.
Fill a large pot with 14-16 cups of water. Place the 2 quartered lemons in the water along with the Old Bay seasoning, garlic, and onion. Bring to a boil.
Add the potatoes to the pot and cook for 8 minutes.
Add the lobster tails and cook for 5 minutes.
Add the clams, crab, and corn, and cook for 5 minutes.
Add the shrimp and sausage and cook for 2-3 minutes.
Drain the seafood mixture from the pot, reserving 1 cup of the broth.
Melt the butter in a small bowl and whisk it into the reserved broth. Pour the broth over the seafood mixture.
3 lemons divided use
1/2 cup Old Bay seasoning plus more for garnish
8 cloves garlic smashed
1 onion peeled and cut into 6 pieces
1 pound small Yukon gold potatoes halved
4 ears corn on the cob cut into 3-4 inch pieces
3 lobster tails
1 pound clams scrubbed
1 pound crab legs pre-cooked
1 pound smoked sausage cut into 1 inch pieces, kielbasa or andouille are preferred
1 pound shrimp peeled and deveined (leave tails on)
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Keto and casseroles seem to go hand in hand when you think about the type of high-fat foods that are being included. All of the cheeses you’re able to use create an ooey, gooey texture that everyone can enjoy. Whether you’re a working mom, a college student or you just want an easy meal – this casserole will get the job done!
HEALTHY KIDS FOOD I hope that these ideas provide inspiration on those busy nights when you’re scrambling to serve up something healthy. And that they give you permission to take shortcuts in the kitchen whenever you need to. Because feeding our toddlers is hard work, and it’s 100% okay to make it easy on yourself when needed!
TODDLER MEAL IDEA #1: CHICKEN AND CORN TACOS Rotisserie chicken + thawed frozen corn + tortilla + salsa Warm all ingredients except the salsa in the microwave for 15-30 seconds. Serve with salsa for dipping. (Trade in cocktail shrimp or beans for a vegetarian option.)
TODDLER MEAL IDEA #2: CUCUMBER HUMMUS WRAP Tortilla + hummus + thinly sliced cucumber Spread hummus and cucumber on tortilla and roll up or fold. Slice in half to serve. (Flour or multigrain tortillas tend to be softer than corn, which can be helpful for younger eaters.) You can also serve this deconstructed for younger eaters.
QUICK PIZZAS IDEA #3: Whole-wheat pita bread (or tortillas or English muffins) + pizza sauce + shredded cheese Cut pita into wedges and top with pizza sauce and cheese. Heat in the oven at 325 F or in a pan on the stovetop just until cheese is melted.
TODDLER MEAL IDEA #4:easy veggie toast with bell peppers on pink plate
Top toast with shredded cheese, thawed frozen peas, broccoli florets, cauliflower florets, or corn, and microwave for 10 seconds to melt. You could also simply serve the veggies alongside cheesy toast too!
TODDLER MEAL IDEA#6 Pancakes for breakfast on glass plate with apple cubes
Pancake mix + 1/2 cup grated (drained) apple + nut butter Add the apple to your favorite pancake batter (add 1 teaspoon cinnamon if it doesn’t have any) and cook as directed. Serve smeared with nut butter or a little honey. Toddlers (and big kids) love breakfast for dinner!
TODDLER MEAL IDEA #7: FRUIT AND YOGURT DIP Low sugar vanilla yogurt (like from Siggis) + almond butter + sliced fruit and veg + graham crackers Stir together nut butter and honey to make a dip. Serve with sliced apple or pear, squash or cucumbers, and graham crackers. We love this sort of breakfast-for-dinner as a super quick toddler dinner!
MAC AND CHEESE WITH VEGGIES IDEA#8 Boxed mac and cheese + broccoli or peas + side of fruit Stir in a little frozen broccoli florets or peas to the pasta for the last minute or two of cooking of a favorite boxed mac and cheese. The kids are usually so excited about the mac and cheese that they’ll go ahead and eat the veggies too!
Ingredients 1 3/4 cups all-purpose flour 3/4 cup cocoa powder 3/4 cup (1-1/2 sticks) butter, softened 2/3 cup sugar 2 large eggs 1/2 teaspoon vanilla extract 2 pints strawberry ice cream, softened Make It Prepare dough: 1.In bowl, combine flour and cocoa. In large bowl, with mixer on high, beat butter and sugar until fluffy. Beat in eggs and vanilla until well blended. Reduce mixer to low, and beat in flour mixture. Divide dough in half. Wrap and refrigerate 1 hour.
2.Line 9 x 13-inch baking pan with plastic wrap. Smooth ice cream evenly into pan, and freeze 1 hour.
3.Heat oven to 375 degrees F. On floured surface, roll dough out to 1/4-inch thickness. Using a 2-1/2-inch heart-shaped cookie cutter, cut out hearts, then transfer to baking sheet, 1 inch apart. With tines of fork, prick the tops of the cookies. Bake 12 minutes. Cool 2 minutes and transfer to wire racks. Cool completely.
4.Using same cookie cutter, cut out heart-shaped portions of ice cream. Sandwich between two cookies, and place in freezer until ready to serve.
Well, this Vegan Pizza Recipe will put the fun back in pizza making. It’s so easy to make and will be on your table in just one hour (or less).
WHAT DO I NEED TO MAKE VEGAN PIZZA? For the pizza dough, you’ll need warm water, fast-acting yeast, all-purpose flour, olive oil, sugar, salt, and garlic powder.
You can top your pizza with anything you’d like so have fun with it. I kept it simple and added marinara sauce, dried herbs, fresh basil, and homemade vegan mozzarella cheese.
HOW TO MAKE VEGAN PIZZA (full ingredient amounts in recipe card below)
First, you’ll need to preheat your oven to 500 degrees F. (Yep, as hot as it goes!)
In a small bowl, stir the yeast and 1/2 tablespoon sugar into warmed water until dissolved. Let it sit until it’s foamy for about 7-10 minutes.
Make sure the water is warm, but not too hot or it won’t work. If the yeast doesn’t foam up after 7- 10 minutes, start with a new packet.
In a large bowl, add the flour, garlic powder, salt, and remaining sugar. Now whisk to combine well. Add the activated yeast to the bowl along with the olive oil. Mix until all ingredients are well combined and form a dough. If the dough is too sticky, add a couple of tablespoons of flour.
Form the dough into a ball and place back in the bowl (*lightly dust bowl with flour before placing the dough ball in). Completely cover the bowl with a damp napkin or hand towel for 30 minutes or until dough doubles in size.
Process photo of spreading sauce on prepared pizza dough. You’ll need a Large Pizza Pan or cutting board ready to transfer the pizza into and out of the oven, but you won’t be cooking on it. The pizza will be cooked on parchment paper only. Place a large piece of parchment paper over your work area (about the size of your pan).
Dust the paper with flour so you can spread your dough easily. Cut the dough in half using a wet knife.
This recipe makes two 10-inch pizzas and I make one pizza at a time. While one is cooking, I’ll prepare the other.
Using your hands, spread dough across the parchment paper into a round pizza shape to your desired thickness. I spread the dough pretty thin because it rises while cooking. The edges should be slightly thicker to form a pillowed crust.
Season your crust by lightly brushing with olive oil and sprinkle with salt and Italian herbs. Now, spread the sauce evenly with a spoon over the pizza and top with Vegan Mozzarella.
Process photo of placing vegan mozzarella cheese on top of sauce. Carefully slide the parchment paper onto your pan to transfer to the oven. Now slide the parchment paper back off your pan and directly onto the middle oven rack.
Bake for 10-15 minutes, until the crust is golden brown. The pizza cooks fast so keep an eye on it.
When it comes out of the oven, I like to sprinkle it with fresh-cut basil. Fresh thyme is nice too!
Fully baked vegan pizza on top of parchment paper with pizza cutter on the side.
PIZZA TOPPING IDEAS: Vegan Pepperoni Vegan Ricotta Cheese Vegan Parmesan Cheese I’D LOVE TO HEAR FROM YOU If you make this Vegan Pizza Recipe, I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
Step By Step Photos Above Try out this restaurant-style Vegan Pizza Recipe in the comfort of your own home. It’s easy to make and delivers the most delicious crust. Easy Vegan Pizza Recipe Try out this restaurant-style Vegan Pizza Recipe in the comfort of your own home. It’s easy to make and delivers the most delicious crust.
Prep Time: 40 minutesCook Time: 15 minutesTotal Time: 1 hourServings: 8 PeopleCalories: 189kcalAuthor: Melissa Huggins Ingredients Pizza Dough 1 cup warm water 1 packet fast-acting yeast 2 cups all-purpose flour 2 tablespoons olive oil (+ more for seasoning crust) 2 tablespoons sugar , divided 1 teaspoon salt (+ more for crust) 1/2 teaspoon garlic powder Toppings 1/2 cup marinara sauce (more if preferred) homemade vegan mozzarella cheese , sliced (or store-bought cheese) 1/2 cup fresh basil , chopped 1 1/2 teaspoons Italian seasoning (*optional) US Customary – Metric
Instructions Pizza Dough Preheat oven to 500 degrees F. (yup, as hot as it goes). Stir yeast and 1/2 tablespoon sugar into warmed water until dissolved. Let it sit for 7-10 minutes, until foamy. In a large bowl, add the flour, garlic powder, salt and remaining sugar. Whisk to combine. Add the activated yeast to the bowl along with the olive oil. Mix until all ingredients are well combined and form a dough. If dough is too sticky, add a couple tablespoons of flour. Form the dough into a ball and place back in the bowl (*lightly dust bowl with flour before placing the dough ball in). Completely cover the bowl with a damp napkin or hand towel for 30 minutes or until dough doubles in size. *You’ll need a pizza pan or large cutting board ready to transfer the pizza into and out of the oven, but you won’t be cooking on it. The pizza will be cooked on parchment paper only. Place a large piece of parchment paper over your work area (about the size of your pan). Dust the paper with flour so you can spread your dough easily. * Cut the dough in half using a wet knife. This recipe makes two 10-inch pizzas. I make one pizza at a time. While one is cooking, I’ll prepare the other. Using your hands, spread dough across the parchment paper into a round pizza shape to your desired thickness. I spread the dough pretty thin because it rises while cooking. The edges should be slightly thicker to form a pillowed crust. To season your crust, lightly brush with olive oil and sprinkle with salt and Italian herbs. Using a spoon, spread the sauce evenly over the pizza and top with the mozzarella. Carefully slide the parchment paper onto your pan to transfer to the oven. Now slide the parchment paper back off your pan and directly onto the middle oven rack. Bake for 10-15 minutes, until the crust is golden brown. The pizza cooks fast so keep an eye on it.
Jump to Recipe These versatile vegan tacos are packed with black beans, vegan taco meat, pico de gallo and avocado and topped with a tahini sauce. Filling, colorful and delicious!
Vegan tacos with black beans, vegan taco meat, pico de gallo, avocado and tahini sauce on a wooden board.
This vegan taco recipe is good for feeding a hungry crowd!
We used a homemade tofu and walnut vegan taco meat as well as black beans for the protein, some pico de gallo salsa, shredded lettuce, chopped avocado and a fabulous tahini sauce to drizzle over the top.
Preparing this recipe involves a few different elements but once they’re all made, assembling everything is super fun.
And it’s also really flexible so you don’t have to make everything if you don’t want to. And you can use store-bought options for some things and make others from scratch.
Stuffed vegan tacos on a wooden board.
HOW TO MAKE VEGAN TACOS If you’re making your own vegan taco meat, then you’re going to start off by making that recipe. Because that bakes for 30 minutes.
So get that on the go and in the oven, and then get started on your black bean mix (full details in the recipe card at the bottom of the post).
Prepare some pico de gallo salsa, shred some lettuce and throw together a tahini sauce (ready in 2 mins!) and then lastly chop up some avocado into cubes, or make guacamole, whatever you prefer and by the time the tofu walnut taco meat is ready you’ll be almost ready to assemble your tacos.
Black beans for vegan tacos, with onions and spices mixed up in a frying pan.
Heat up your tortillas via your preferred method and then assemble them. You can heat them up in a frying pan, or in the microwave or in the oven. If you want to heat them in the oven then wrap them in foil and place into the oven for around 15 minutes to warm through.
If you’re doing it this way, then put them into the oven while the vegan taco meat is still baking, so you don’t waste any time.
Vegan taco meat and pico de gallo for vegan taco meat.
WHAT TO PUT IN YOUR TACOS This is super flexible and versatile. I like the option of black beans or vegan taco meat, but you can do either or both.
If time is the biggest concern then the black beans are the fastest option.
The homemade pico de gallo is wonderfully fresh and tasty but if you’re short on time, then a store-bought salsa is going to do the job perfectly well.
Assembling Vegan Taco’s.
Shredded iceberg lettuce is wonderful for that crunch factor and chopped avocado is even quicker and easier than making up a batch of guacamole.
The tahini sauce is so fast that it’s really awesome if you want this meal to come together quickly, but if you have more time our vegan sour cream (cashew based) is also a great option for these tacos.
Vegan tacos stuffed with black beans, vegan taco meat, pico de gallo, avocado and tahini sauce on a wooden board.
If you have leftover filling ingredients like vegan taco meat, pico de gallo, black beans or tahini sauce, these all keep very well in separate containers in the fridge. So you can eat tacos over the next couple of days no problem at all.
Avocado doesn’t keep well, so only chop up as much as you’re likely to use in that same meal. And the tortillas, once heated, often don’t keep well either. So only heat up as many as you are likely to eat right away.
Vegan tacos lined side by side up on a wooden board. Vegan tacos stuffed with black beans, vegan taco meat, pico de gallo, avocado and tahini sauce.
Vegan taco stuffed with black beans, vegan taco meat, pico de gallo, avocado and tahini sauce.
Prep Time: 45 mins Cook Time: 15 mins Yield: 12-16 PRINT RECIPE PIN RECIPE DESCRIPTION These versatile vegan tacos are packed with black beans, vegan taco meat, pico de gallo and avocado and topped with a tahini sauce. Filling, colorful and delicious!
INGREDIENTS For the Vegan Taco Meat:
1 Full Recipe Tofu and Walnut Vegan Taco Meat (Optional) For the Black Beans:
1/2 Onion (Chopped) 1 Tbsp Olive Oil 1 tsp Crushed Garlic 1/4 tsp Cayenne Pepper 1/4 tsp Chili Flakes 1/2 tsp Ground Cumin 1 15oz (425g) Can Black Beans (Drained) Salt and Pepper (to taste) For the Pico De Gallo:
1 Full Recipe Pico De Gallo For the Tahini Sauce:
1 Full Recipe Tahini Sauce* For Assembling:
2–3 cups Shredded Lettuce* 2 Avocados (Peeled and Chopped) 12–16 Corn or Wheat Tortillas* INSTRUCTIONS If you’re making the vegan taco meat, then start off with that since it has to bake for 30 minutes. So make that according to the linked recipe and get that in the oven and then start on your black beans. Add the chopped onion to a pan along with the olive oil, crushed garlic, cayenne pepper, chili flakes and ground cumin and sauté until the onions are softened. Add in the black beans and sauté with the onions and spices until heated through. If it’s getting too dry in the pan then add in a little water. Add salt and pepper to taste. Prepare your pico de gallo and your tahini sauce according to the linked recipes. Prepare your shredded lettuce and chopped avocado. Heat your tortillas via your preferred method, or by lightly frying in a pan or stacking them up and covering in foil and baking in the oven at 350°F (180°C) for around 15 minutes until heated through. Assemble by adding some shredded lettuce to a tortilla, followed by some vegan taco meat then black beans then pico de gallo, then chopped avocado and top with a drizzle of tahini sauce. NOTES *You can substitute the tahini sauce for vegan sour cream if you prefer.
*I prefer iceberg lettuce for shredding as it has lots of crunch factor but romaine lettuce works well too.
It*The amount of tacos you’ll get from this recipe will depend if you make both the vegan taco meat and the black bean mix or just one or the other. It also depends on how full you pack your tacos. But remember leftovers (unassembled) keep well in containers in the fridge so you can always make these two or even three nights running.
*In order for this recipe to be gluten-free, make sure you use gluten-free tortillas.
*Cook time assumes you are making the black beans only and not the vegan taco meat.
1 1/2 cups cooked black beans* (well rinsed, drained and patted dry)
1/3 cup panko bread crumbs (if gluten-free, use gluten-free bread crumbs)
3-4 Tbsp vegan BBQ sauce
If your brown rice isn’t cooked yet, start there by following this method for the best results. Otherwise, move onto the next step.
Heat skillet over medium heat. Once hot, add raw walnuts and toast for 5-7 minutes, stirring frequently, until fragrant and golden brown. Let cool and move onto the next step.
In the meantime, heat the same skillet over medium heat. Once hot, add oil and onion. Season with a bit of salt and pepper and sauté for 3-4 minutes, or until onion is fragrant, soft, and translucent. Remove from heat and set aside.
Once walnuts are cooled, add to blender or food processor with chili powder, cumin, smoked paprika, salt, pepper and coconut sugar and blend until a fine meal (see photo) is achieved. Set aside.
To a large mixing bowl, add drained, dried black beans and mash well with a fork, leaving only a few whole beans (see photo).
Next add cooked rice, spice-walnut mixture, sautéed onion, panko bread crumbs, BBQ sauce, and mix thoroughly with a wooden spoon for 1-2 minutes, or until a moldable dough forms. If dry, add extra 1-2 Tbsp (amount as original recipe is written // adjust if altering batch size) BBQ sauce. If too wet, add more panko bread crumbs. Taste and adjust seasonings as needed.
For larger burgers, divide into 5 patties (1/2 cup in size // amount as original recipe is written), or form 10 smaller burgers (1/4 cup in size // amount as original recipe is written). To help form the patties, line your 1/2 or 1/4 measuring cup with plastic wrap and pack with burger mixture. Press down to pack firmly, then lift out by the plastic wrap’s edge, and slightly flatten with hands to form a 3/4-inch thick patty. Set on a baking sheet or plate for grilling.
If grilling, heat the grill at this time and brush the grill surface with oil to ease cooking. Otherwise, heat the same skillet you used earlier to medium heat.
Once skillet is hot, add just enough oil to lightly coat the bottom of your skillet, then add your burgers – only as many as will comfortably fit in the pan. Otherwise, add burgers to the grill and close lid.
Cook for 3-4 minutes or until well browned on the underside, then flip gently. They aren’t as firm as meat burgers, but will definitely hold their shape. Reduce heat if cooking/browning too quickly. Cook for 3-4 minutes on other side.
Remove burgers from heat to let cool slightly, and prepare any other toppings/sides at this time (such as grilling/toasting your buns).
Serve burgers as is, or on toasted buns with desired toppings. Leftovers keep in the refrigerator for 2-3 days. See notes for freezing/reheating instructions.
*To cook rice, I recommend this method from Saver. It yields fluffy, perfect rice, which is key to keeping these burgers from becoming too wet or gummy in texture. // Prep time does not include cooking rice. *One 15-ounce (425 g) can of black beans yields only 1 1/4 cups black beans. So if using canned, be sure to grab two cans (amount as original recipe is written // adjust if altering batch size)! Also, if black beans are unsalted, add 1/4 tsp extra salt to burger mixture (amount as original recipe is written // adjust if altering batch size). *For a simple burger sauce mix 2 parts vegan mayo and 1 part ketchup. Add hot sauce or Sriracha for extra heat. *To freeze for later, cook burgers as instructed on grill or skillet. Then set on a baking sheet or plate and freeze. Once frozen completely, seal in a freezer-safe bag or container and store for up to 3 weeks. Reheat in a 375 degree F oven on a bare baking sheet for 20-30 minutes, or until warmed through and golden brown (or in the microwave for 1-2 minutes). *Nutrition information is a rough estimate calculated with the lesser amount of BBQ sauce and without a bun or toppings.
WHAT INGREDIENTS DO YOU NEED TO MAKE A VEGAN JAMBALAYA?
Bell peppers of all hues (I used orange, red and yellow peppers and they add fabulous color and nutrition)
Tomatoes, and tomato paste
Mushrooms, fresh and dry
Red kidney beans (you can use pinto or black beans with equally good results)
Oregano and thyme
Creole seasoning (optional but nice)
Tamari, soy sauce or liquid aminos
Parsley or green onions for garnish
Ground black pepper
HOW TO COOK THE BEST VEGAN JAMBALAYA:
Now that you’ve got all your ingredients together, putting your vegetarian jambalaya is going to be the easiest part. You start out with a base of onions, celery and bell peppers — a combination described as the holy trinity of Creole cuisine.
Next, stir in the tomatoes and tomato paste with the paprika, saute for a couple of minutes, then throw most of the remaining ingredients in.
The rice goes in at the end, and make sure you follow instructions accurately, because you want the rice to be perfectly cooked and the grains separate.
This recipe makes 10 servings, so you’ll have plenty of food to go around for a party. And even if you make it just for yourself, this Vegan Jambalaya will be a party for your mouth!
What can I say about Popeye’s famous chicken sandwich? It took me two whole months to finally try the spicy chicken sandwich. I pulled up to Popeyes drive-thru feeling excited. The young lady gave me my order. I am excited and can’t wait to get home. And to my surprise, the spicy chicken sandwich was very good and full of flavor. The only thing I didn’t like about the sandwichwas the pickles. Popeyes, I love your food. But!!! Chick-fil-A chicken sandwiches are better.