Friday, July 21, 2017

Black Bean Wraps

Ingredients for 4 servings

¼ cup Hellmann’s® or Best Foods® Vegan Carefully Crafted Dressing and Sandwich Spread
½ cup cheddar-style dairy free shreds
½ tsp. garlic powder
1 can (15 oz.) low sodium black beans, rinsed and drained
1 cup chopped tomatoes
1 medium avocado, sliced
2 cups shredded romaine lettuce leaves
4 (10-inch) gluten-free wraps


Mash beans with fork in medium microwave-safe bowl. Stir in Hellmann's® o Best Foods® Carefully Crafted Dressing and Sandwich Spread and garlic powder. Microwave at HIGH, stirring once, until heated through, about 1 minute.

Evenly spread bean mixture down centers of wraps, then layer on remaining ingredients; roll up and enjoy.

Thursday, July 20, 2017


Ingredients for 12-14 servings

1 cup carbonated water
1 cup milk
1 teaspoon sugar
1 ¼ cups all-purpose flour
3 eggs
Butter, for cooking pancakes
Pinch salt


Mix eggs, flour, milk, sugar and salt to make a smooth pancake dough. Let the dough rest for 1 to 2 hours.

Stir in the carbonated water at the last moment, just before cooking the pancakes.

Heat an 8-inch frying pan. When the pan is hot, add ¼ teaspoon of the butter. Let butter melt and swirl to cover the bottom of the pan.

Pour a ladle of the batter into the pan and gently tip and twist the pan so that the batter covers the entire bottom of the pan. When the top of the batter bubbles, turn the pancake over and cook for 4 or 5 seconds longer. Remove the pancake. Continue until the batter is all cooked; add butter before cooking each pancake.

Serve by spreading raspberry jam, cocoa mix, or your favorite filling and roll up the pancake, serve with fresh berries.

Wednesday, July 19, 2017

Gluten-Free Spaghetti Bolognese

Ingredients for 4 servings

2 onions, peeled and roughly chopped
2tbsp fresh basil
2tbsp fresh parsley
2tbsp rapeseed oil
4 cloves garlic, peeled and finely chopped
6 sun dried tomatoes, finely chopped
100ml red wine
150g button mushrooms, sliced
400g gluten free spaghetti
500g lean beef mince
780g chopped tomatoes with basil
freshly ground black pepper
Parmesan Cheese as desired


Heat the oil in a large and sauté the onions and garlic, frying until softened. Increase the heat and add the minced beef.

Fry it until it has browned, breaking down any chunks of meat with a wooden spoon. Pour in the wine and boil until it has reduced a little. Reduce the temperature and stir in the mushrooms, tomatoes and sundried tomatoes. Bring to the boil, cover and simmer for 1 hour stirring from time to time.

At the end of cooking add the basil and parsley. Cook the gluten free pasta according to the packet instructions. Drain and divide between 4 warmed bowls. Ladle over the cooked bolognese sauce and finish with a sprinkling of Parmesan cheese. 

Tuesday, July 18, 2017

No Bake Pumpkin Bites

Ingredients for 10 servings


¼ cup coconut oil, melted
¼ cup shredded coconut
¼ teaspoon salt
½ cup cashews
½ cup pecans
½ teaspoon pumpkin pie spice
1 cup dates
1 teaspoon vanilla


¼ cup maple syrup
¼ cup water
1/3 cup coconut milk
¾ cup raw cashews
1 teaspoon vanilla
1 (15 oz.) can pumpkin puree
1 ½ teaspoon pumpkin pie spice
2 tablespoons chia seeds, ground
Dash of nutmeg



Add pecans and cashews to a food processor and blend on high until crumbly. Add the rest of the crust ingredients and blend until the dates are crumbly and the mixture begins to stick together.

Line a muffin tin with individual pieces of parchment paper to prevent from sticking (or use silicone baking cups). Scoop a heaping spoonful into the bottom of each mold.

Press the crust into the bottom of the mold while pushing the mixture up onto the sides to form a well. Press lightly with your fingers to make sure the crust is tightly packed. Place in the freezer while you make the filling.


Add cashews and water to a high speed blender and blend until smooth and creamy. Add the rest of the filling ingredients and blend until thoroughly mixed.

Remove the muffin tin from the freezer and fill the cups with the filling. To do this, spoon the filling into a plastic baggie and squeeze the filling to one corner. Snip the corner off and pipe into the crust.

For an optional garnish, sprinkle with coconut flakes and a pecan on each individual pie.

Return the muffin tin to the freezer and chill for at least another 30 minutes.

Store in an airtight container in the refrigerator for up to one week or in the freezer for up to a few months.

Monday, July 17, 2017

Lentil & Pasta Stew

Ingredients for 4 servings

1 can (10.5 oz.) tomato sauce
1 cup lentils, rinsed and drained
1 cup uncooked elbow macaroni
1 Tbsp. vegetable oil
2 cloves garlic, finely chopped
2 Tbsp. Chicken flavor Bouillon
3 carrots, cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
5 cups water


Heat oil in 4-quart saucepot over medium heat and cook carrots with celery, stirring occasionally, until crisp-tender, about 5 minutes. Stir in lentils and cook until golden, about 2 minutes. Stir in garlic and cook 30 seconds.

Stir in tomato sauce, 4 cups water and 1 tablespoon Chicken flavor Bouillon. Bring to boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, until lentils are almost done, about 20 minutes.

Stir in macaroni, remaining 1 tablespoon Bouillon and remaining 1 cup water. Simmer covered until lentils and macaroni are tender, about 15 minutes.

Sunday, July 16, 2017

Creamy Enchiladas Verdes

Ingredients for 6 servings

½ cup finely chopped red onion
½ tsp. Knorr® Chicken flavor Bouillon or salt (optional)
1 cup mayonnaise
1 ½ cups shredded manchego cheese
2 cups cooked chicken (about 8 oz.)
3 cups salsa verde, pureed until smooth
6 Tbsp. vegetable oil
12 corn tortillas


Preheat oven to 350°.

Combine chicken, 1 cup cheese, ¼ cup mayonnaise and onion in medium bowl; set aside.

Bring salsa to a simmer in large nonstick skillet over medium heat. Whisk in remaining ¾ cup Mayonnaise and Bouillon. Remove from heat and keep warm.

Heat oil in another 10-inch nonstick skillet over medium heat and cook tortillas, one at a time, turning once, 1 minute or until heated through but not crisp. Drain on paper towels.

Spread ½ cup sauce in 13 x 9-inch baking dish. Dip tortillas in remaining sauce, then fill each with about ¼ cup chicken mixture. Roll and place seam-side down in baking dish. Pour remaining sauce over enchiladas, then sprinkle with remaining ½ cup cheese.

Bake 20 minutes or until enchiladas are heated through and cheese is melted. Garnish, if desired, with additional chopped red onion.

Saturday, July 15, 2017

Carne Asada

Ingredients for 4 servings

¼ cup lime juice
1 lb. boneless sirloin steak 
2 Knorr® Garlic MiniCube(s) 
2 Knorr® Onion MiniCube(s) 
2 Tbsp. vegetable oil
8 small flour tortillas, warmed


Combine first 4 ingredients in a small bowl. Pour mixture over steak in a large shallow nonaluminum baking dish or plastic bag and turn to coat. Cover, or close bag and marinate in refrigerator about 30 minutes. Remove steak from marinade, discarding marinade.

Grill or broil steak to desired doneness, turning once. Let stand loosely covered about 10 minutes before slicing.

Serve sliced steak in tortillas. Garnish with your favorite taco toppings, such as shredded cheddar cheese, shredded lettuce, chopped tomatoes and sour cream.

Fooding Guide

The passion for experiment in the kitchen. The fooding is the union of preparation techniques of aliments to get the consume of them for the people. In the Fooding Guide you can to find many recipes for all ocassions. Cuisine and culinary for all of us.


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