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DeelishRecipes.com Cooking & Baking

Easy to Cook Recipes . Healthier Recipes



Now that I've started running, I try to learn the breathing techniques and things to note as a beginner runner. This lady Caty Culp is a Youtuber and she shared a video about 'what she wished she knew as a beginner'. It was useful like a FAQ, but most important of all, it answered one of my question last week about what to eat and when to eat. Her next interesting video is about this Vegan Mexican Potato Bake 🌶️ High Protein, Vegan Dinner Recipe PERFECT for Meal Prep!

Recently, I've been trying to eat a bit more plant-based, and therefore I've been experimenting with a lot of vegan dinner ideas, vegan dinner meals, and vegan dinner recipes! This vegan dinner recipe is perfect for vegan meal prep, and is perfect if you love vegan Mexican food. This Mexican potato bake is features tons of plant-based protein, and will feed a family for multiple days. If you're looking for healthy vegan dinner ideas while also satisfying your Mexican food craving, look no further than this vegan Mexican potato bake. :) Want a printable recipe card emailed directly to you with this recipe? Click here! 👉 http://eepurl.com/dtni1b 👈 ✨ VEGAN MEXICAN POTATO BAKE RECIPE ✨ Serves 9 hungry people, or 6 famished people The bake Ingredients: 3 russet potatoes (1320g) 1 large handful baby portobello mushrooms (210g) 1 can black beans, drained (425g) 1 jar salsa of choice (454g) 1 tsp avocado oil ½ yellow onion, diced (130g) ¼ cup green lentils (85g)* ¼ cup tri colored quinoa (40g)* Taco seasoning, to taste Cooking spray and/or a small drizzle of oil “Cheese” sauce Ingredients: 1 ¾ cups raw, soaked cashews (245g) ½ jalapeno, seeds removed Juice from ½ lemon 2 tsp avocado oil 1 tsp adobo sauce 1 tsp chili powder 1 tsp cumin ½ tsp salt (or, to taste) ½ tsp pepper ½ can artichoke hearts, drained (135g) ½ yellow onion, roughly chopped (130g) ½ cup nutritional yeast (40g) ½ cup neutral plant milk optional: 1 tsp extra avocado oil Optional: Sprinkle of salt *This is the suggested version. The video shows ½ cup green lentils (170g) and ½ cup tri colored quinoa (80g). Lentils can be substituted with black beans, meat alternative, or more mushrooms Quinoa can be substituted with rice Black beans can be substituted with lentils, meat alternative, or more mushrooms Mushrooms can be substituted with more lentils, meat alternative, or more black beans Taco seasoning: https://www.allrecipes.com/recipe/466... Instructions: 1. Preheat oven to 400°F (205°C), and bring a medium saucepan of water to a boil. Spray a 9x13 baking dish with cooking spray, or rub down lightly with a bit of oil. 2. Cook the lentils and quinoa in the saucepan until cooked, about 15-20 minutes. 3. Meanwhile, peel and thinly slice the potatoes. 4. Heat a medium frying pan over medium-high heat, and drizzle in 2 tsp of oil. When the oil is hot, add in the chopped half onion, using a wooden spoon to move the onion around the pan rapidly. Optionally, sprinkle onions with salt. Cook until browned in spots. 5. To a high powered blender, add soaked cashews, jalapeno, lemon juice, artichoke hearts, adobo sauce, nutritional yeast, neutral plant milk, chili powder, cumin, salt, pepper, and optional 1 tsp of oil. Blend until smooth. Add water to thin mixture as needed. 6. Taste, and adjust as needed. Add more nutritional yeast for cheesiness, adobo sauce for heat and smokiness, and seasonings for added depth of flavor. Set cheese mixture aside. 7. To a large frying pan over medium heat, add oil, diced onion, and chopped mushrooms and cook until softened, about 5 minutes. Add black beans, and the lentil and quinoa mixture. Drop the heat down to medium low, and add taco seasoning. Stir to combine. This is the “meat” mixture. 8. In the 9x13 baking dish, layer the potato slices on top of one another. When the bottom of the pan is completely covered, spread the “meat” mixture evenly over the potatoes, making sure to fill in the gaps. Evenly spread salsa on top of the “meat” layer. Add more potatoes on top of the salsa layer. To finish, spread the “cheese” mixture on top. 9. Cover with a sheet of tin foil, and bake for 1 hour. 10. Remove tin foil, and bake for another 15 minutes, until the “cheese” has browned a bit on top. Serve with guacamole and a sprinkle of cilantro Nutrition facts per 9 servings: 416 calories, 14g fat, 60g carbohydrates, 18g protein, 11g dietary fiber
11:39 AM No comments

Is the right franchise waiting for you?

After working for somebody else for a number of years, many people decide they want to own their own business and millions look at franchising as an option, but how do you select the right franchise?

If you are searching for the right franchise business make sure you ask yourself these 6 most important questions before you commit:

1. How Much Does It Cost?

This might seem to be the simplest question, but Franchisors have many fees that you need to be aware of. The initial franchise fee is just the beginning. Do you know how much the royalty fee will be? Does it include advertising? What about the build-out of the store? Most Franchisors will quote a range, say $150,000-$600,000 and this is mainly due to the location and the necessary work that must be done to the building in order to open.


2. How Much Money Can I Make?

Every Franchisor is required to have an updated Franchise Disclosure Document (FDD) on file and as a prospective franchisee; this document must be disclosed to you. The problem you may have is finding someone to help you read and understand this because an attorney normally compiles an FDD. If you do use a qualified Broker they will direct you to Article 19 where the earnings statement will be.

3. How Quickly Can I Make Money?

All businesses have a ramp up period and this is also disclosed in the FDD. Is the typical store making money after 6 months or will you take a year before you see a return on your investment. Ask your Franchise Broker to help you understand the numbers.


4. What Are Others Saying?

In an era of social media and instant news, Franchisor leaders are very careful about the reputation of their brand. As a prospective partner ask yourself if the values of the Franchisor are in keeping with your own. Many business models require business owners to work 7 days a week and if your values are such that family time is more important than working at your store, you may want to reconsider the choices you are making. A good Franchisor Broker will lead you through a validation process where you will see the in depth values of a franchise.

5. What kind of support will I receive?

The Franchise Disclosure Document will reveal the number of stores the parent company has opened in the past year. It will also disclose the number of failed stores and this is an important number to consider as it points to Franchisor support. Ask your Broker to help you with some insight as to how a particular Franchise business is doing.


6. Can I see myself doing this?

Picture yourself making hamburgers or supervising a team who are flipping the burgers. Picture the long line waiting for your new store to open. Not a fast food franchise person? Maybe another concept is a better fit for you. Will you be hands-on or will you be absentee? Can you absorb and compute financials and make a quick decision as to the operation of the business? Ask yourself, your friends and your family how they feel about your decisions and think about the right franchise business fit for you.


Most Franchisors use consultants or brokers to advertise their brand and to bring in potential buyers to grow their business, but not all brokers are created the same. Chuck Machado is a seasoned Restaurant Broker and is a member of the International Business Brokers Association (IBBA). He is also a member of the Franchise Brokers Association (FBA) with advanced training in franchise business sales. He holds a California Brokers License # 01937825. You may visit his website franchisebrokersinc.com

9:14 AM No comments


These can be called Túrófánk in Hungarian. They are very easy to make, ideal for beginners. A quick dessert recipe, it takes only 15 minutes to prepare. This dough contain yeast but you can make a version that does not too. Just a small amount of baking soda, so you do not need to leave it to rest, the doughnuts can be deep-fried right after you mixed all the ingredients.

250 grams (8.8 ounces) of dry cottage cheese (Or farmer’s cheese or ricotta cheese)
3 eggs
150 grams of plain flour (5.3 ounces)
2 tablespoons of sugar
1 teaspoon of baking soda
1 teaspoon of grated lemon zest
few drops of vanilla extract
Vegetable oil for deep-frying (I used sunflower oil)



Optional: Apricot jam
Powdered sugar

Directions:

Place the cottage cheese in a bowl and crumble. Add 3 eggs, the flour, sugar, baking soda, vanilla extract and the lemon zest and stir to combine.

Heat the oil to medium temperature, I used a smaller pan with about 3cm of oil, it was enough to give a good depth for the doughnuts.

With the help of 2 teaspoons scoop and drop little balls into the hot oil and fry each side until golden brown, it takes about 4-5 minutes.

Transfer the donuts to the paper towel and and continue to fry the rest of the dough until finished.

Sprinkle with powdered sugar and serve with apricot jam.
7:46 AM No comments

The fillings are with Daikon, garlic, carrot, dried shrimps, tofu, Chinese mushrooms, sesame oil, & seasoning like salt. This is almost like a vegetarian traditional Teochew snack food. I've made this snack based on half the recipe in the video recipe by Mdm Tan Pek Hiang as follows:

1kg Daikon (about 1 medium-size daikon)
50g dried shrimps, washed
250g rice flour
300g tapioca flour
2 cloves garlic, minced
1 tsp salt
1 tsp pepper
3 tbs oil
1 litres hot water
200ml room-temperature water

10:08 AM No comments
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"Food is not just nourishment, it's information. It talks to your DNA and tells it what to do." - Dr. Mark Hyman

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About Me








------------------------------------------------------------Jodee is a well-respected member of the culinary community, known for her successful partnerships with authors, artists, and developers. Through her work in the community, online courses, social media presence, and in-person events, Jodee shares her knowledge and passion for all things culinary. On her blog, you'll find a wide range of delicious and healthy food recipes, covering everything from cooking and gastronomy to restaurants and party planning. From Chinese and Italian to French and Greek cuisine, Jodee explores the world of food and shares her insights on the latest dining trends. Whether you're looking for plant-based and vegan recipes, meal plans, pastries, or bakery favorites, Deelish Recipes has something for everyone. Keep an eye out for her feature of new crowdfunding projects and the latest kitchen gadgets, including 3D food printers and AI robotics. Follow Jodee's journey as she discovers new tastes and dining experiences, and join her in the world of gastronomy.

Email: deelishrecipes@gmail.com

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