There’s never a bad time for cake, so this recipe is that perfect pivot from breakfast to an afternoon snack to post-dinner dessert. A rich batter of ground hazelnuts, shredded carrots, and warm spices is draped in a tangy lemon glaze for an easy loaf cake that just happens to be vegan. The inspiration behind it was one of our favorite treats when visiting London with our friends at Le Cordon Bleu: the Vegan Carrot Cake from alum Peggy Porschen in her extremely photogenic bakery. In addition to cupcakes and treats galore, this loaf cake was a true highlight!

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If you’re giving this recipe a try, it’s truly one of the easiest and satisfying baked goods for a last minute sweet tooth. Feel free to tweak it as you please, swapping out other warming spices and using the non-dairy milk of your choice. Same goes with the garnish: toasted coconut and lemon zest would be equally stunning!

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If you want to follow in Peggy Porschen’s footsteps, we’re giving a scholarship to Le Cordon Bleu to fulfill all of your culinary school dreams! Learn more and enter here!

\n\n

Get the full recap on our trip to London with Le Cordon Bleu here!

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A delicious weeknight favorite, this easy creamy Chickpea and Cauliflower Turmeric Curry is ready in no time. Loaded with ground spices and highlighting the flavor of Simply Organic Ground Turmeric, this dish is incredibly flavorful and delicious! Not only is this is a great way to incorporate vegetables and plant protein in your diet, but it's the perfect dish to always keep in your back pocket!

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Bonus tip: This recipe packs a curcumin kick thanks to Simply Organic Ground Turmeric.

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To learn more about Simply Organic Spices and how their real spices add real bite to recipes, click here.

\n\n

To see more recipes using Simply Organic Spices, click here!

Recipe and Headnote Rachel Gurjar

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Once hot, add garlic, onion, red pepper, green pepper, poblano pepper, jalapeño and sweet potato and cook for about 5 minutes, or just until the vegetables start to soften. Season to taste with salt and pepper.","Add chipotle pepper (if using) then add red lentils, Simply Organic Southwest Taco Simmer Sauce, diced tomatoes and vegetable stock. Stir well to combine. Add lid and set valve to ‘Seal’. Set to manual high pressure for 10 minutes. Let pressure release naturally for 10 minutes, then manually release remaining pressure.","Serve soup garnished with toppings of choice."]}],["block_type",2]]}]}],["pivot",{"__iterable":"Map","data":[["feed_id",288],["post_id",10477567],["priority",10466],["created_at","2020-01-29 15:14:08"],["updated_at","2020-01-29 15:14:08"]]}],["urls",{"__iterable":"Map","data":[["main","thefeedfeed/video/how-to-make-red-lentil-tortilla-soup"]]}],["priority",10466],["flags",16397],["chill_time",null],["serving_amount_measurement",null],["created_at","2020-01-29 15:14:08"],["recipe_link",null],["recipe_type",4],["serving_amount","4-6"],["nutrition_facts_text",null],["text",null],["affiliate_disclosure_text",null],["recipe",null],["author_id",122],["blurb_text",null],["preparation_time_additional",null],["cooking_time",1800],["status",0],["preparation_time",900],["recommended_at",null],["updated_at","2020-01-29 15:14:08"],["count_rating_votes",2],["rest_time",null],["title","How to Make Red Lentil Tortilla Soup"],["is_scheduled",0],["deleted_at",null],["post_id",10477567],["sponsor",{"__iterable":"Map","data":[["id",1],["name","Simply Organic"],["description",null],["logo_id",5708485],["website","https://www.simplyorganic.com/"],["created_at",null],["updated_at","2018-11-15 13:16:41"]]}],["video",{"__iterable":"Map","data":[["id",184373],["url","https://data.thefeedfeed.com/video/1579877346.mp4"],["created_at","2020-01-24 09:49:12"],["updated_at","2020-01-24 09:49:12"],["is_possible_broken",0],["is_big",0]]}],["id",10477567],["image",{"__iterable":"Map","data":[["id",7203471],["url","https://data.thefeedfeed.com/static/2020/01/16/15792179585e20f42623d58.jpg"],["path","https://data.thefeedfeed.com/static/2020/01/16/15792179585e20f42623d58"],["extension","jpg"],["type","internal"],["server",1],["created_at","2020-01-16 18:39:19"],["updated_at","2020-01-16 18:39:19"]]}],["feed_id",288],["rating","5.00"],["grabbed_at",null],["editor_text","

Simmer down now! We used Simply Organic Southwest Taco Simmer Sauce to make this easy Instant Pot Red Lentil Tortilla Soup. This little packet packs a lot of flavor; it’s filled with warm notes of chili, rich and fragrant cumin, tangy tomato and a touch of herbaceous flavor thanks to oregano. The best part? All you have to do is toss the whole thing in the Instant Pot with some red lentils, a few veggies, some stock and diced tomatoes and you have dinner on the table in 30 minutes. Simply Organic Simmer Sauces are Organic, Non-GMO, contain no artificial colors or flavors and are all vegan-based. Our favorite part? They make getting a flavorful dinner on the table a total breeze!

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To learn more about Simply Organic Spices and how their real spices add real bite to recipes, click here.

\n\n

To see more recipes using Simply Organic Spices, click here!

Recipe and Headnote Molly Adams

"],["image_id",7203471],["video_id",184373],["source_id",2]]},{"__iterable":"Map","data":[["type_id",2],["sponsor_id",102],["count_recipe_link_redirect",0],["recipe_structure",{"__iterable":"List","data":[{"__iterable":"Map","data":[["title",null],["elements",{"__iterable":"List","data":[]}],["block_type",1]]},{"__iterable":"Map","data":[["title",null],["elements",{"__iterable":"List","data":[]}],["block_type",2]]}]}],["pivot",{"__iterable":"Map","data":[["feed_id",288],["post_id",10716954],["priority",10659],["created_at","2020-05-15 16:35:48"],["updated_at","2020-05-15 16:35:48"]]}],["urls",{"__iterable":"Map","data":[["main","thefeedfeed/video/how-to-use-chickpeas-four-ways"]]}],["priority",10659],["flags",16397],["chill_time",null],["serving_amount_measurement",null],["created_at","2020-05-15 16:35:48"],["recipe_link","https://thefeedfeed.com/mollyjean4/articles/how-to-use-chickpeas"],["recipe_type",1],["serving_amount",null],["nutrition_facts_text",null],["text","Consider this my ode to the humble can of chickpeas. They are inexpensive, packed with protein, fiber and vitamins and can be transformed into ALL the things. In this first edition of Technique Time (presented by American Express®) I'm showing you how to use canned chickpeas to make four different things; creamy hummus, a smashed chickpea salad, rich chocolate mousse and crispy chickpeas. All of these recipes are super simple and can be easily adapted to use what you have available to you at home. So grab a can (or 4!) and learn all the ways you can transform the gifted garbanzo!"],["affiliate_disclosure_text",null],["recipe",null],["author_id",122],["blurb_text",null],["preparation_time_additional",null],["cooking_time",0],["status",0],["preparation_time",0],["recommended_at",null],["updated_at","2020-05-15 16:35:48"],["count_rating_votes",1],["rest_time",null],["title","How to Use Chickpeas Four Ways"],["is_scheduled",0],["deleted_at",null],["post_id",10716954],["sponsor",{"__iterable":"Map","data":[["id",102],["name","American Express® Gold Card"],["description","Earn 4X points at U.S. supermarkets.
Points limit and terms apply."],["logo_id",6384183],["website","https://ff.recipes/amex-gold-card"],["created_at","2019-05-31 09:10:29"],["updated_at","2019-05-31 20:05:38"]]}],["video",{"__iterable":"Map","data":[["id",208623],["url","https://data.thefeedfeed.com/video/1586832859.mp4"],["created_at","2020-04-13 22:54:26"],["updated_at","2020-04-13 22:54:26"],["is_possible_broken",0],["is_big",0]]}],["id",10716954],["image",{"__iterable":"Map","data":[["id",7473573],["url","https://data.thefeedfeed.com/static/2020/04/13/15868328875e9525f767637.jpg"],["path","https://data.thefeedfeed.com/static/2020/04/13/15868328875e9525f767637"],["extension","jpg"],["type","internal"],["server",1],["created_at","2020-04-13 22:54:48"],["updated_at","2020-04-13 22:54:48"]]}],["feed_id",288],["rating","5.00"],["grabbed_at",null],["editor_text","

Recipe and Headnote Molly Adams

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Find more of our favorite avocado recipes here!

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Rainbow brunch board for Pride! Here's what we used for each layer:
\nRed: cherries, strawberries, raspberries, bacon
\nOrange: sweet potato toasts, clementines
\nYellow: pineapple rings, scrambled eggs, butter (for the toasts!)
\nGreen: avocado, kiwi
\nBlue: blueberries, blackberries
\nPurple: purple sweet potato toasts
\n
\nWe also had a layer of sourdough toast and we included additional toast spreads, specifically roasted red pepper hummus, almond butter, and whipped honey matcha ricotta. Tag us on Instagram and show us what's on your Pride brunch board!

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I want to share my favorite kitchen hack that can *actually* save you time. Behold: the deli lid hack. This is perfect for anyone with small kids to avoid choking hazards or cut down on prep time for say, cherry tomato pasta?

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This Vegetable Sandwich is near and dear to my heart. I live in Los Angeles and have spent YEARS pining after the Veggie Sandwich at Gjusta. When I was locked in my apartment in Spring 2020, I finally realized it was time to make a verison of my own. It's such a great vegan go-to; from the creamy tahini to zippy pickled veg and earthy sprouts. Dare I say mine may even beat the orginal? Yes, perhaps.

\n\n

Don't let the pickled fennel and red onion feel daunting - it's so beyond easy. I take out the step of having to boil the pickling liquid because, honestly? I simply don't find it necessary to achieive the tart pickled bite we're aiming for. And that's that!

\n\n

If you're a planner and want to make this sandwich ahead, I'd recommend assembling everything aside from the Lemony Tahini Sauce and spreading that on thick right before you plan to enjoy.

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Season with salt and pepper, then set aside.","In a high-sided skillet or wide braiser, heat remaining olive oil, garlic and crushed red pepper over medium-high heat. Cook, stirring constantly, until golden and fragrant, about 2 minutes. Add the pasta, 5 cups water and a large pinch of salt. Bring to a simmer and cook until the pasta is al dente and the water has reduced into a thick sauce, 13-15 minutes.","Remove from the heat and stir in the spinach pesto. 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Video by @cathstable

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This recipe by Cheryl's Healthy Life is the perfect addition to a snackboard, lunchbox, or even just to munch on throughout the day! These sweet and spicy roasted almonds are delightfully snackable and super crunchy. We created this video for the Almond Board because we believe that whole natural almonds are a great way to start your day.

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I absolutely love this turmeric honey latte for times when I need a cozy pick-me-up without the caffeine. I stir the vibrant ground turmeric and black pepper into the honey to create a kind of paste that dissolves much better in the hot milk with no clumping. You can serve this beverage hot or let it cool to room temperature before pouring over ice. And don't skip the black pepper! The black pepper contains properties that increase the bioavailability of the turmeric, meaning your body can absorb more of the turmeric and unlock it's healthful properties.
\n
\nNote: if you don't eat honey, you can swap in maple syrup or agave nectar, just reduce agave nectar quantity to 1- 1 1/2 teaspoons.

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Place chicken skin side-down in a heavy bottom Dutch oven or oven-safe pan with a lid, then turn on heat to medium. Once chicken begins to sizzle, add olive oil or vegetable oil to pan. Sear for about 7 minutes, until chicken is golden brown and releases easily from the pan, then flip and cook for another 7 minutes. Set aside.","Meanwhile, thinly slice scallions, chop garlic, and slice Swiss chard into 1/2\" thick ribbons.","Add scallions and garlic to the pan with the chicken drippings and sauté for 2-3 minutes. Add Swiss chard and white wine, scraping the bottom of the pan to deglaze. Cook for about 5 minutes, until Swiss chard is becoming tender, then add lemon zest and juice, red pepper flakes, and za'atar, stirring often.","Add rice, chicken stock, and 1 teaspoon kosher salt to pan, stirring well to combine. Make sure the rice is completely covered by the broth— if not, add a splash of water. Nestle seared chicken into the broth skin side-up. Cover pan and transfer to oven for about 35 minutes. Uncover and finish under the broiler for 5-10 minutes, until chicken skin is golden brown.","Sprinkle with fresh herbs and crumbled feta, if using, and serve immediately."]}],["block_type",2]]}]}],["pivot",{"__iterable":"Map","data":[["feed_id",288],["post_id",12314906],["priority",12139],["created_at","2023-03-26 14:16:02"],["updated_at","2023-03-26 14:16:02"]]}],["urls",{"__iterable":"Map","data":[["main","lisathompson/video/spring-chicken-and-rice"]]}],["priority",12139],["flags",2097165],["chill_time",null],["serving_amount_measurement",null],["created_at","2023-03-26 14:16:02"],["recipe_link",null],["recipe_type",4],["serving_amount","4 servings"],["nutrition_facts_text",null],["text",null],["affiliate_disclosure_text",null],["recipe","

This herby, lemony one-pot dish is meant to coax out the flavors of early spring with scallions, Swiss chard, and a hit of pepper flakes and lemon to wake up your senses. Typically, a recipe writer expects you to prep all of your ingredients before you start cooking, but this recipe is meant to save you a little bit of time by chopping the scallions, garlic, and Swiss chard while you sear the chicken. This is how I like to cook dinner, using inactive time to work on the upcoming steps! The za'atar spice blend and feta cheese are completely optional in this dish and I can attest it is delicious without them, but the extra flavor is absolutely delicious.

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into a large pot over medium heat. Add the zucchini and allow it to cook for 2 minutes before adding the onion. Cook until the onion is translucent, about 5 minutes.","Add the bouillon cube to the pot along with the water, and reduce the heat to low. Simmer for 4 hours, stirring occasionally. In the last twenty minutes of cooking, make your pasta in a separate pot. Add the pasta and 1/2 cup of pasta water to the zucchini sauce and toss. Add your toppings of choice, we went with parmesan, basil, and black pepper. Serve and enjoy!"]}],["block_type",2]]}]}],["pivot",{"__iterable":"Map","data":[["feed_id",288],["post_id",12324085],["priority",12343],["created_at","2023-04-28 17:09:16"],["updated_at","2023-08-20 13:30:04"]]}],["urls",{"__iterable":"Map","data":[["main","katie.melodie/video/meghan-markle-zucchini-pasta"]]}],["priority",12343],["flags",2097164],["chill_time",null],["serving_amount_measurement",null],["created_at","2023-04-28 17:09:16"],["recipe_link",null],["recipe_type",4],["serving_amount","4-6 servings"],["nutrition_facts_text",null],["text",null],["affiliate_disclosure_text",null],["recipe",null],["author_id",2286987],["blurb_text",null],["preparation_time_additional",null],["cooking_time",14400],["status",0],["preparation_time",600],["recommended_at",null],["updated_at","2023-08-20 13:30:04"],["count_rating_votes",54],["rest_time",null],["title","Meghan Markle Zucchini Pasta"],["is_scheduled",0],["deleted_at",null],["post_id",12324085],["sponsor",null],["video",{"__iterable":"Map","data":[["id",297505],["url","https://data.thefeedfeed.com/video/1681506523.mp4"],["created_at","2023-04-14 17:08:47"],["updated_at","2023-04-14 17:08:47"],["is_possible_broken",1],["is_big",1]]}],["id",12324085],["image",{"__iterable":"Map","data":[["id",9290220],["url","https://data.thefeedfeed.com/static/2023/04/14/16815061056439bf39df5da.jpg"],["path","https://data.thefeedfeed.com/static/2023/04/14/16815061056439bf39df5da"],["extension","jpg"],["type","internal"],["server",1],["created_at","2023-04-14 17:01:46"],["updated_at","2023-04-14 17:01:46"]]}],["feed_id",288],["rating","4.00"],["grabbed_at",null],["editor_text","

Before she was the Duchess of Sussex, Meghan Markle shared her go-to recipe for zucchini pasta and we thought we would give it a try. This is better than the Thomas Keller zucchini, by leaps and bounds. It's a simple, one pot recipe that's both vegan and gluten free, and filled with veggies. We included some additional ingredient suggestions in case you want to spice it up a bit, or you can make it as is! Perfect for a weeknight dinner and tastes so rich and luxurious while being so good for you. This zucchini sauce would also go really well with rice, quinoa, and gluten free pasta. While this recipe is delicious, we included some recommended add-ins that we enjoyed in the sauce, so feel free to add those after you add the onion to the recipe.

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These delectable little parcels are perfect for an afternoon treat or to box up and gift to your favorite vegan friend. That's right— a lightly spiced date jam, dark chocolate, phyllo dough, and olive oil are the decadent in their own right (without any butter or dairy). The date jam filling is easy to make and customize based on your preferences and lasts more than a week in the fridge. You may notice the ingredients call for "whole Medjool dates, pitted" vs. the pre-pitted ones you can find in the store. This is because I have found over the years that the pre-pitted ones are dry, often paling in comparison to the plump and caramelly whole ones.

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Once boiling, season water liberally with kosher salt. Add pasta and cook according to package instructions until al dente.","Slice one lemon whole as thinly as possible with a sharp knife or a mandolin, removing any seeds, then carefully slice the garlic.","Meanwhile, heat butter and olive oil in a large skillet over medium heat. Add lemon slices and garlic cook until softened, about 5 minutes. Add cooked pasta, reserved pasta water, about 1/3 cup grated Parmigiano Reggiano, and the juice from remaining lemon. Toss until sauce is thickened and glossy.","Serve into bowls and garnish with chopped pistachios, basil leaves, and enjoy immediately while hot."]}],["block_type",2]]}]}],["pivot",{"__iterable":"Map","data":[["feed_id",288],["post_id",12325091],["priority",12387],["created_at","2023-09-20 11:00:03"],["updated_at","2024-01-08 14:42:16"]]}],["urls",{"__iterable":"Map","data":[["main","lisathompson/video/lemon-pistachio-pasta"]]}],["priority",12387],["flags",12],["chill_time",null],["serving_amount_measurement",null],["created_at","2023-09-20 11:00:03"],["recipe_link",null],["recipe_type",4],["serving_amount","4 servings"],["nutrition_facts_text",null],["text",null],["affiliate_disclosure_text",null],["recipe","

This simple yet comforting dish is perfect to make for the favorite Mom figure in your life! Granted, a bowl of bright and earthy spaghetti is bound to put a smile on anyone's face, but this one really shines in the springtime and would be exceptional for Mother's Day. An entire lemon is sliced paper-thin before being sauteed in a pan with shaved garlic, butter, and olive oil. Toss in some al-dente spaghetti (or any other long pasta shape), and garnish generously with toasted pistachios and fresh basil. The end result comes together quickly but develops layers of complex flavor, yes, including a little bitterness from the lemon. This recipe is also super flexible to accomodate gluten-free and dairy-free dietary restrictions.

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Photo by Mando Lopez
\n
\nThis recipe comes to us from Nicole Presley @presleyspantry, a Los Angeles-based Mexican-American baker and her vibrant cookbook ¡Viva Desserts! While it is traditional to use a clay pot (the olla part of cafe de olla!) to prepare this warming drink, you can use any pot you have on hand. You can serve it black or with milk or cream as you enjoy your typical coffee.
\n Nicole's whimsical take on classic Mexican pastries and treats sings from each colorful page. From rainbow sprinkle-studded conchas to cherry tres leches cake, every recipe feels equally appropriate for a party or a cozy family dinner at home. Either way, be sure to share these special treats with loved ones and watch the smile that sprawls across their faces!

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Lightly score the zucchini in a cross hatch pattern. Salt the zucchini to draw out excess moisture. Let it sit for 10-15 minutes before patting dry.","Heat canola oil in a cast iron or stainless steel skillet over medium-high heat until shimmering. Add in zucchini cut side down and lower the heat to medium. Cook for five minutes and then transfer to the oven to continue cooking for 25-30 minutes.","While the zucchini is in the oven, mix together the tomatoes, shallot, vinegar, olive oil, and parsley. Season to taste.","Top the zucchini with the tomato sauce and flakey salt, if desired. 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Welcome to the Feedfeed + Eggland’s Best hub with our favorite recipes featuring eggs! Serving ordinary eggs can feel, well, a bit ordinary. Serving up Eggland’s Best will make you feel like you’re doing something special. Eggland’s Best is perfect for a nutritious diet with more than double the omega-3s and vitamin B12, along with 6x more vitamin D compared to ordinary eggs!

\n\n

Learn more about Eggland's Best here.

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Better Than Bouillon is the ultimate kitchen shortcut, delivering rich, savory flavor in every spoonful. Made with premium ingredients, our concentrated paste dissolves effortlessly to create a smooth, flavorful boost of flavor without the grit and mess of powders, granules or cubes. Across all our varieties, meat and vegetables are the first ingredients—not salt. Whether enhancing soups, sauces, or everyday meals, Better Than Bouillon makes it easy to add just the right amount of flavor to your dish.

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