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Tag: vegetarian

These simple and healthy roasted Brussels sprouts are finished with whole grain mustard, making it a flavorful and healthy side dish for any meal. Ingredients: For the Brussels Sprouts: 3 lb. (1,362 grams) Brussels Sprouts 1/2 cup (118 mL) Extra Virgin Olive Oil 2 tsp (3 grams) Whole Grain Mustard 3 tsp (9 grams) Kosher

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Sweet and smoky, earthy and fragrant, this recipe brings out the best of these humble tubers making it perfect for a holiday dish or a hearty side. Ingredients: 3 Small Yams 1 cup (236 mL) Water 2 Tbsp (28 grams) Unsalted Butter Kosher Salt, as needed 1 Tbsp (16 grams) Maple Syrup 2 Tbsp (24

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Tasty as Grandma’s classic green bean casserole with rich cream of mushroom sauce. Top it with our crispy shallots for the perfect finishing touch. Ingredients: For the Beans: 1 ½ lb. (689 grams) Green Beans 1 ⅛ cup (265 mL) Water 1 ½ Tbsp (18 mL) Extra Virgin Olive Oil 1 ½ tsp (4.5 grams) Kosher

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Tasty as Grandma’s classic green bean casserole BUT this recipe is vegan! Top it with our crispy shallots for the perfect finishing touch. For the Beans: 9 cups (900 grams) Green Beans 1 ⅛ cup (265 mL) Water 1 ½ Tbsp (18 mL) Extra Virgin Olive Oil Kosher Salt, as needed 1 Tbsp (12 mL) Extra

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These sweet carrots are glazed in brown sugar and carrot juice to highlight this root vegetable’s natural sweetness. Ingredients: 3 cups (320 grams) Sweet Carrots 1 cup (220 mL) Carrot Juice 2 Tbsp (30 grams) Dark Brown Sugar 4 Tbsp (56 grams) Unsalted Butter 2 tsp (6 grams) Kosher Salt 2 tsp (11.4 mL) Lemon Juice

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This vegetarian recipe from The Culinary Institute of America is a quick and easy, high-protein dish best served over rice or stir fry. The extra crispy seared tofu serves as the perfect base for this citrusy and savory glaze. Ingredients: For the Tofu: 1 lb. (454 grams) Tofu, extra firm 2 Tbsp (30 mL) Soy

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These tiny dumplings from The Culinary Institute of America are a rustic alternative to pasta. In this recipe, spinach adds a pop of color and earthy flavor. Enjoy with the CIA’s Pork Schnitzel for an Austrian-inspired dish. Ingredients: For the Spaetzle: 4 oz (113.5 grams) Spinach, washed 2 each Large Eggs 2 tsp (6 grams)

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This healthy quinoa salad is brightened with satsuma mandarins and fresh herbs, balanced with swiss chard and pistachios, all finished with honey vinaigrette. For the Salad: 1 ½ cup (270 grams) quinoa 2 ¼ cup (530 mL) Water ¼ cup (40 grams) Pickled Red Onions ⅓ cup (47 grams) Pistachio, toasted 2 Satsuma Mandarins 1 ½ cup

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This crisp, classic Chinese appetizer may seem intimidating to make at home, but your efforts will be well worth it. We recommend serving this savory, flakey flatbread with a simple dipping sauce, sesame seeds or your favorite chopped greens. Ingredients For the Pancakes: 1 cup (236 mL) Water Cold Water ½ tsp (1.5 grams) Kosher Salt

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This flavorful pasta sauce from Saxon + Parole in New York City has all the savory richness of traditional meat sauce, but it’s made with plant-based ingredients. The kale pesto, prepared with pumpkin seeds and a trio of herbs, is a powerhouse of flavor and nutrition. Ingredients For the Bolognese: 1 bunch Basil 4 Carrots

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Chef Bonnie Morales of Kachka restaurant in Portland, OR, says Russians use the word “schnitzel” to describe anything battered and pan-fried. Here, thick-cut slabs of cauliflower get the schnitzel treatment. They’re first steamed until tender, then soaked overnight in a mustardy marinade before getting dredged in breadcrumbs and fried until golden and crisp. It’s a

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This vegetarian version of the classic Italian dish combines zucchini, tomatoes, capers and basil for a lighter take on one of our favorite recipes without sacrificing flavor. Ingredients: For the Piccata: 4 Small Zucchini Kosher Salt, as needed Black Pepper, freshly cracked 2 Large Eggs 1 cup (110 grams) Italian Breadcrumbs 1 cup (30 grams) Parmesan, grated 1 cup

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