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GARLIC BUTTER CANNED TUNA PASTA | 15 MINS PANTRY MEAL

GARLIC BUTTER CANNED TUNA PASTA | 15 MINS PANTRY MEAL

This satisfying 15 minutes canned tuna pasta recipe is quick, easy and delicious when you’re in a pinch for time or have forgotten to go grocery shopping! It makes one hella good midnight snack too! Worried that you don’t have enough ingredients to make a…

VEGAN-ISH OKONOMIYAKI CAULIFLOWER BITES

VEGAN-ISH OKONOMIYAKI CAULIFLOWER BITES

Take this crispy breaded cauliflower bites and turn it into a well loved Japanese street food snack: Vegan-ish Okonomiyaki Cauliflower bites. It’s 100% plant based and SO delicious! It is almost vegan! Maybe Meatless Mondays is a trend, but we try to eat less meat…

Creamy and Rich Vegan Cashew Mayonnaise

Creamy and Rich Vegan Cashew Mayonnaise

A healthier vegan alternative to traditional mayonnaise. This easy recipe will change your life! It is rich, creamy, tangy, egg-free and low fat. Best of all it is super easy to make and delicious! You won’t miss mayo!

How to Make Creamy and Rich Cashew Mayo

Making your own egg-free, dairy-free mayonnaise is easier than you think! All it takes is 5 minutes (30 minutes if you count the time to soak your cashews!)

We use cashews because they have a neutral flavour and the best texture for making this kind of condiment! Simply soak the cashews overnight (I always have a batch going in the refrigerator) and toss them in the Vitamix blender with the spices! It comes our SMOOTH!

Use this plant-based sauce over Cobb Salads or with your Okonomiyaki Cauliflower Bites in! It will also go GREAT with that Turkey Katsu Sando stack!

Cauliflower Okonomiyaki
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vegan cashew mayonnaise

Creamy and Rich Vegan Cashew Mayo

  • Author: Nancy
  • Prep Time: 30
  • Cook Time: 5
  • Total Time: 35 minutes
  • Yield: 1 cup 1x
  • Category: Sauces, Condiment
  • Method: Blend
  • Cuisine: American

Description

A healthier vegan alternative to traditional mayonnaise. This easy recipe will change your life! It is rich, creamy, tangy, egg-free and low fat. Best of all it is super easy to make and delicious! You won’t miss mayo!


Scale

Ingredients

1 cup raw cashews

1.5 tbsp lemon juice

1 tsp apple cider vinegar

1 tsp dijon mustard

1 tsp garlic powder

1/2 tsp onion powder

1/4 tsp sea salt

1/4 water


Instructions

  1. Soak cashews overnight in the refrigerator or in hot water for 30 minutes for a quick soak. If you are using a Vitamix, soaking is optional. Drain water when ready to use. 
  2. Place all the ingredients into a high-speed blender and blend until very smooth and creamy. Use a under blade scrapper to get all the mayo from the canister.
  3. Taste test the flavours and adjust to your preference. See notes.
  4. Pour into a half litre Weck jar or air tight container. 
  5. Refrigerate for 1-2 hours before serving. Store in fridge for 3 days.


Notes

  1. If you are using a Vitamix blender than soaking is optional. But I recommend at least a quick soak in hot water for 30 minutes so the mayo becomes that much creamier.
  2. Test Taste / Adjust Flavours: 
  • Apple Cider Vinegar for tanginess
  • Lemon juice for acidity
  • Salt for saltiness
  • Water for viscosity – ex. more water if you want it thinner

Keywords: vegan mayo, cashew mayonnaise, vegan mayonnaise, dairy free mayonnaise, how to make cashew mayo, egg free mayo, healthy mayo recipes

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MORE VEGAN RECIPES: 

VEGAN-ISH OKONOMIYAKI CAULIFLOWER BITES

KIMCHI CAULIFLOWER FRIED RICE

ANTI-INFLAMMATORY VEGAN SOUP

ACTIFRY BRUSSEL SPROUTS WITH GARLIC CHILI 

BLUEBERRY LEMON ZEST COCONUT MILK ICE CREAM

KETO FRIENDLY BLUEBERRY SMOOTHIE

HOMEMADE POPPYSEED DRESSING

CRANBERRY FRISEE SALAD

HOJICHA OAT MILK ICE CREAM (NO CHURN, EGG FREE, DAIRY FREE)

NO MAYO APPLE VINEGAR COLESLAW

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Seafood Cobb Salad

Seafood Cobb Salad

Here’s a fresh take on the made on the fly by Hollywood restaurateur Bob Cobb back in 1937. Crispy bacon, hard-boiled eggs, tomatoes, large shrimp and seared sea scallops – all the original appeal and an extra special presentation! How To Make the Best Classic…

Seafood Cioppino Soup

Seafood Cioppino Soup

This post is sponsored by Clearwater.ca and I have been compensated monetarily. All views and opinions are my own. Thank you for supporting the brands that keep Nomss in the kitchen! This rustic tomato stew is brimming with delicious fresh seafood in a tomato and wine broth…

How To Make Lobster Stock

How To Make Lobster Stock

Don’t throw away the the lobster shell when you make anything lobster! Instead make Lobster Stock – lobster shells are great to make delicious stock that can be used in other seafood soups, stews, sauce or lobster bisque! Simply extract the meat and roast the shells! You can even freeze the shells for later after you extract the meat!

Best Way to Remove Lobster Meat

  • Blanch in boiling salt water for 2 minutes before dismembering.
  • Twist to separate the body from the head.
  • On a cutting board, split the lobster body with a heavy knife.
  • Remove and discard the stomach sack (remove the the light green lobster tomalley).
  • Hold the tail with shell facing down and pull back on both sides to crack open the shell and remove the meat.
  • Twist arms to remove both claws and knuckles from the body. Break the knuckles at the joint using a lobster cracking tool. If the meat is stuck inside, use a skewer or cocktail forks to push the meat out of the shell.
  • Use a rolling pin or wine bottle, roll the meat from claw end and toward the open end, pushing the meat out. Open tip of leg and release pieces of the shell. This is great to remove meat from the legs.

I ordered my live lobster from Clearwater.ca. It arrived next day nicely packaged with ice and very much alive! The lobsters are MSC certified and harvested from the pristine waters of the North Atlantic. Did you know, Clearwater Premium Hardshell Fresh™ Canadian lobster yields up to 50% more meat than soft shell lobsters?!

Use my discount code “INSTANOMSS” for 10% off your Clearwater.ca purchase!

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lobster stock

How To Make Lobster Stock

  • Author: Nancy
  • Prep Time: 30 mins
  • Cook Time: 2
  • Total Time: 32 minutes
  • Yield: 4 bowls 1x
  • Category: Soup, Stock
  • Method: Boiling
  • Cuisine: Italian

Description

Don’t throw away the the lobster shell when you make anything lobster! Instead make Lobster Stock – lobster shells are great to make delicious stock that can be used in other seafood soups, sauce or lobster bisque! Simply extract the meat and roast the shells! You can even freeze the shells for later after you extract the meat!


Scale

Ingredients

  • 3 whole lobsters (Use my discount code “INSTANOMSS” for 10% off your Clearwater.ca purchase).
  • 2 tablespoon extra virgin olive oil
  • 1 cup white wine
  • 5 garlic cloves, rough chopped
  • 2 medium leek
  • 2 tablespoon tomato paste
  • Dash of salt and black pepper to taste
  • 3L water

 


Instructions

  1. Preheat oven to 450°F.
  2. Blanch the lobsters in boiling water for 2 minute
  3. Split the lobster bodies with a heavy knife or kitchen shears. Remove and discard tomalley stomach sack.
  4. Remove lobster meat from shells.
  5. Toss and lightly coat the lobster shells with olive oil
  6. On a large baking sheet, arrange the lobster shells in a single layer.
  7. Roast in oven until the shells look bleached and are dried for 15-20 minutes.
  8. Add the roasted lobster shells to a large stockpot.
  9. Add 3L of water, white wine, garlic, leeks and tomato paste into the stockpot and bring to a boil.  
  10. Add salt and black peppercorns to taste. 
  11. Reduce heat to low-medium and simmer for 2 hours.
  12. In a colander, over a large bowl or pot, strain the stock. Press on the ingredients to get all the liquids out before discarding.
  13. Let cool before refrigerating or freezing. 
  14. Use for seafood soups, stews, sauces or lobster bisques!


Notes

Use for seafood soups, stews, sauces or lobster bisques! SO GOOD!

Keywords: lobster soup, how to make lobster stock, BEST WAY TO REMOVE LOBSTER MEAT, how to remove lobster meat, seafood soups, lobster stews, lobster sauces, lobster bisques, tomato paste, seafood fish broth

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lobster stock

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MORE SEAFOOD RECIPES: 

Seafood Cioppino Soup

Best Clam Chowder

Haddock Scallops Seafood Fennel Soup

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Portuguese Chicken Wings 葡國雞翅 簡易港式食譜

Portuguese Chicken Wings 葡國雞翅 簡易港式食譜

Quick and easy one pot dinner bursting with flavour. Super juicy succulent chicken wings. Bet you can’t eat just one bowl! The influence of Portuguese cuisine is strong in the classic Baked Macao Portuguese Chicken Rice dish. As an alternative to chicken thighs we opt…

Not So Spicy Vegan Mapo Tofu 麻婆豆腐

Not So Spicy Vegan Mapo Tofu 麻婆豆腐

Comfort food always helps me to feel warmth. It reminds me of home and if gives me a sense of safety and belonging. Cooking this time of year helps to keep my mind off chaos. I love the feeling of manipulating food. I love playing…

ANTI-INFLAMMATORY VEGAN SOUP

ANTI-INFLAMMATORY VEGAN SOUP

Feeling tired and run down? Dealing with a cold or the flu? Try this easy to make delicious Anti-Inflammatory Vegan Soup to help you avoid getting sick and make you feel better faster! While chicken soup and vitamin C are staple remedies, adding an anti-inflammatory diet will help prevent serious health problems. This soup is packed full of Vitamins A, B6, C, E, K, nutrients, powerful antioxidant properties that help protect cells against damage by free radicals, and minerals.

Anti-inflammatory foods have been well studied to reduce inflammation. They include lots of fruits and vegetables, plant-based proteins, fatty fish, fresh herbs and spices.

Inflammation is the body’s natural process to heal and defend itself from infection, illness or injury. However, inflammation is harmful when it becomes chronic due to stress, poor eating habits, lack of sleep or being over-weight. If you suffer from gut disorders, autoimmune disease, diabetes, cardiovascular conditions, incorporating these simple food into your diet is a great idea!

Classic tell tale signs of inflammation can include redness, heat, pain or swelling.

Adopting an Anti-inflammatory Diet:

  • Avoid/reducing inflammatory foods like processed foods (burgers, soda pop, potato chips), refined carbs, high sugar, industrial seed oils, red meat, high fructose corn syrup and alcohol
  • Instead replace with anti-inflammatory foods that are unprocessed, unadulterated single ingredient foods like vegetables, fruits, plant-based proteins, fatty fish, etc.
  • In addition to eating a whole food diet, it is important to exercise and sleep can reduce inflammation.
wash away pesticides with Thieves Veggies Spray

Health Benefits of Eating:

Bok Choy: excellent source of Vitamin B6, Vitamin C, Vitamin K, Vitamin A, and beta-carotene. It is a very good source of folate, calcium, and contains the mineral selenium.

Garlic: combat sickness like common Cold by boosting immunity, reduce blood pressure, improves cholesterol levels, and fights fungus.

Ginger: improves digestion, relieves nausea, combats a cold or the flu, supports cardiovascular health, kills germs, etc.

Carrots: excellent source of beta carotene, fibre, vitamin K1, vitamin A, keratin, potassium, and antioxidants. Carrots also help to promote weight loss and improves eye health.

Onions: contain antioxidants and compounds that fight inflammation, decrease triglycerides and reduce cholesterol levels. They are excellent sources of vitamin C, sulphuric compounds, flavonoids and phytochemicals.

Cilantro: this antioxidant-rich herb contains vitamins C, provitamin A, and K. It helps to lower your blood sugar, fight infections and promote heart, brain, skin and digestive health!

3 Tips to Prevent Getting Sick

  1. Avoid/reduce eating inflammatory foods. Avoid eating sugary treats and desserts! – sugar weakens your immune system.
  2. Getting quality restorative sleep for at least 8 hours – lack of sleep impairs the immune system. Our bodies naturally repair it’s self while sleeping by releasing certain disease-fighting chemicals.
  3. Avoid/reducing drinking alcohol (yes, this includes wine!) Alcohol dehydrates the body, the microbes in your gut and impairs your immune system up to 24 hours.

Getting sick is inevitable but we can heal it by healthy, wholesome, nutritious food that helps reduce inflammation and boost our immune system.

With the current news of COVID-19 epidemic (pandemic really…) it is a friendly reminder to treat our bodies well and to remember to wash your f*cking hands (with soup for at least 20 seconds)! Sing the Happy Birthday song 2x!

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Anti-Inflammatory Vegan Soup #antiinflammatoryvegansoup #vegansouprecipes #souprecipes #coldflusoup #soupsforcold #instanomss

ANTI-INFLAMMATORY VEGAN SOUP

  • Author: Nancy
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 6 bowls 1x
  • Category: soup
  • Method: boil
  • Cuisine: vegan, vegetarian

Description

Feeling tired and run down? Dealing with a cold or the flu? Try this easy to make delicious Anti-Inflammatory Vegan Soup to help you avoid getting sick and make you feel better faster!  While chicken soup and vitamin C are staple remedies, adding an anti-inflammatory diet will help prevent serious health problems. This soup is packed full of Vitamins A, B6, C, E, K, nutrients, powerful antioxidant properties that help protect cells against damage by free radicals, and minerals.

 


Scale

Ingredients

  • 2 thumbs turmeric (or 1/3 tbsp tumeric powder), sliced
  • 1 thumb ginger, approximately 2 inches, sliced 
  • 6 cloves garlic, rough chop
  • 1 cup cilantro, rough chop
  • 1 cup bok choy
  • 5 carrots, rough chop
  • drizzle of olive oil 
  • 1/2 tbsp sea salt
  • 1/2 tbsp black peppercorns
  • 500ml vegetable no salt added stock  or  1 can (412 ml) chicken stock (optional if you are not making a vegan soup)

 


Instructions

  1. In a large 6L / 6.5 Qt. stock pot, heat olive oil over high heat.
  2. Sautee garlic and onions until soft.
  3. Add in ginger sautee for another 5 minutes.
  4. Add in carrots and tumeric.
  5. Add in vegetable no salt added stock for vegan soup option or chicken broth.
  6. Add a dash of salt and peppercorn.
  7. Fill pot will water and bring to boil on high heat.
  8. Simmer on low-medium heat for 45 minutes.
  9. Add Bok Choy and simmer for another 15 minutes.
  10. Add cilantro in the end before serving and bring to boil again.
  11. Serve and enjoy the warmth! 

Notes

  1. For chicken stock, I like to use the Chinese brand Swanson chicken broth.
  2. I like adding salt while boiling my soup. The salt draws out flavour of the ingredients naturally.
  3. You can also add broccoli or cauliflower in addtional and/or replacing bok choy.
  4. You can add lentils, your choice of bone broth or fish if you are pescatarian. 
  5. Don’t worry about adding too much water to your soup, you can always reduce down as you cook the soup!
  6. I love using this Large capacity 6L / 6.5 Qt. stainless steel stock pot.

 

 

 

Keywords: anti-inflammatory soup recipes, anti-inflammatory vegan soup recipes, vegan soup recipes, vegetarian soup recipes, healthy soup recipes, flu fighter soup, tumeric soup, cold and flu busting chicken soup, soup recipes for two, quick soup recipes, healthy soup recipes, ginger garlic soup recipe, common colds flu sinus infection recipe, soup for cold and flu

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Nourishing Squab Soup 桂圆枸杞蓮子淮山炖乳鸽汤

Nourishing Squab Soup 桂圆枸杞蓮子淮山炖乳鸽汤

Squab is one of my favourite nourishing ingredients during the autumn and winter months. It not only rich in nutrition but also helps to improve your overall health. A bowl of rich suckling pigeon tastes sweet and has the effects of nourishing liver, kidney, blood…

3 Ingredient Blueberry Banana Pancakes | Gluten Free, Dairy Free, Paleo

3 Ingredient Blueberry Banana Pancakes | Gluten Free, Dairy Free, Paleo

This post is sponsored by BC Blueberries and I have been compensated monetarily. All views and opinions are my own. Thank you for supporting the brands that keep Nomss in the kitchen! This 3 Ingredient healthy Paleo blueberry banana pancakes recipes makes the fluffiest, most delicious pancakes…

Blueberry Chia Oat Milk Pudding

Blueberry Chia Oat Milk Pudding

This post is sponsored by BC Blueberries and I have been compensated monetarily. All views and opinions are my own. Thank you for supporting the brands that keep Nomss in the kitchen!

This creamy, thick chia pudding is easy to make, packed full of nutrients and antioxidants like Vitamin C and folate for a healthy kick during breakfast, lunch or dessert! All it takes is 3 ingredients and countless variation. Totally customizable to your personal preference!

Make it dairy-free with oat milk or your choice of milk alternatives like coconut milk, almond milk, cashew milk, hemp milk, etc. I chose oat milk for its neutral taste, creaminess and viscosity. Use creamier type milk for creamier, thicker pudding.

We always have BC Frozen Blueberries at home because we love the taste of summer year-round. BC Blueberries are plump and extremely juicy! You can purchase BC Blueberries at the frozen section of any supermarket.

How To Make Chia Pudding

Making chia seed pudding is super easy. All it takes is 3 ingredients: chia seeds, oat milk (or your chose of milk alternative) and BC Frozen Blueberries.

We love the pretty purple hue it creates. Serve it in a bowl or transport it easily in a mason jar!

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Blueberry Chia Oat Milk Pudding

  • Author: Nancy
  • Prep Time: 3 mins
  • Cook Time: 2 mins
  • Total Time: 5 minutes
  • Yield: 2 cups 1x
  • Category: Dessert
  • Method: Raw

Description

This creamy, thick chia pudding is easy to make, packed full of nutrients and antioxidants like Vitamin C and folate for a healthy kick during breakfast, lunch or dessert! All it takes is 3 ingredients and countless variation. Totally customizable to your personal preference! 


Scale

Ingredients

Chia Pudding

  • 1/3 cup of chia seeds
  • 1 cup oat milk (or your chose of milk alternative)
  • 1/3 cup BC Frozen Blueberries

 

Optional For Serving

  • 1/2 tbsp maple syrup
  • 35 pieces of sliced ripe banana
  • More blueberries


Instructions

  1. In a medium sized bowl add oat milk, chia seeds and BC Frozen Blueberries. Whisk to combine.
  2. Cover and refrigerate for 15 minutes (or overnight). The chia pudding should be thick and creamy. 
  3. Enjoy and layer with fresh or frozen fruit, compote, maple syrup (vegan) or honey.
  4. Keep cover in the refrigerator up to 5 days.

Notes

  • Add more chia seeds if you want it thicker.
  • Add more oat milk if you prefer it a little more runny

Keywords: chia pudding, oat milk chia seed pudding, blueberry, overnight chia pudding, desserts

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MORE BLUEBERRY RECIPES: 

3 Ingredient Blueberry Banana Pancakes (Gluten Free, Dairy Free, Paleo)

Blueberry Lemon Zest Coconut Milk Ice Cream (Vegan + Gluten-Free)

KETO FRIENDLY BLUEBERRY SMOOTHIE RECIPE

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Steamed Minced Pork with Salted Fish 鹹魚蒸肉餅

Steamed Minced Pork with Salted Fish 鹹魚蒸肉餅

鹹魚蒸肉餅 Steamed Minced Pork with Salted Fish is one of my childhood favourite comfort homecooked dishes. Sometimes we use salted fish 鹹魚. Sometimes we use preserved vegetables Mei Cai 梅菜. Either way, you make it you will have a delicious Chinese homey dish that is…

Buttered Praline Coffee Latte with Melitta

Buttered Praline Coffee Latte with Melitta

How do you take your coffee? Black, with cream, milk alternative or do you like it a little decadent like this Buttered Praline Coffee? Consider upping your coffee game with Melitta’s Classique coffee made with 100% premium Arabica coffee beans. We like using the Pour…