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The best recipes in Zelda: Tears of the Kingdom

You should put Link’s culinary skills to the test with the best recipes in The Legend of Zelda: Tears of the Kingdom. Instead of gulping down 25 apples to heal yourself (guilty as charged), having a few recipes in mind before venturing into the world will make a difference when facing the environments and hazards out there.

In order to keep your stomach full and your defenses in check, we’ve gathered the best recipes in Tears of the Kingdom. Remember, while you can only have the effect of one meal at a time, pairing it up with the best armor and best weapons will bring it all together nicely.


The best recipes in Zelda: Tears of the Kingdom

At a glance, here are the best food recipes in Zelda: Tears of the Kingdom:

  • Spicy Pepper Steaks
  • Sunny Veggie Porridge
  • Hylian Tomato Pizza
  • Enduring Fried Wild Greens
  • Porgy Meunière
  • Biting Meaty Rice Balls
  • Warding Simmered Fruit
  • Apple Pie
  • Vegetable Curries

In a similar fashion to the best elixirs, there are dozens of food recipes to discover and experiment with Tears of the Kingdom. Depending on the situation you’re in, you might need to prioritize one effect over the other — if you’re heading over to Death Mountain, meals with cold resistance won’t make a difference.

A photo of a recipe inside a stable in Zelda: Tears of the Kingdom

Image: Nintendo EPD/Nintendo via Polygon

As such, it’s important to remember that cooking with basic ingredients and materials (those that don’t explicitly state an effect in their description) will make a regular meal. If there’s room to add at least one extra ingredient, that’s where you can play around with effects from other materials that have them.

Remember that the length of the effect, as well as the quality of the ingredients will affect the final result. You can use dragon materials, namely dragon horns, to get a 30-minute timer on a buff, for example, while choosing Prime Raw Meat instead of the regular type can increase how many hearts you’ll recover.

Last but not least, keep an eye out for Blood Moons, as you’ll get a critical bonus on a meal if you cook between 11:30 pm and midnight during one. For anything else, the portable pot will come in handy.


A screenshot of the Spicy Pepper Steak recipe in Zelda: Tears of the Kingdom

Image: Nintendo EPD/Nintendo via Polygon

How to make Spicy Pepper Steak

  • Recipe ingredients: Any meat, and at least one spicy pepper
  • effects: Grants cold resistance

There are multiple ways to gain cold resistance in Zelda: Tears of the Kingdom. But if you want a quick solution, doing some meal prep with this recipe before venturing to the nearest icy mountain will help immensely.

Spicy peppers are fairly easy to come by, so if you can combine a handful of them with meat, go for it. As an example, I used one raw meat with four spicy peppers, and got a 10:30-minute buff against cold temperatures, which is quite decent.


A screenshot of the Sunny Veggie Porridge recipe in Zelda: Tears of the Kingdom

Image: Nintendo EPD/Nintendo via Polygon

How to make Sunny Veggie Porridge

  • Recipe ingredients: Any herb, hylian rice, fresh milk, and one sundelion.
  • effects: Replenishes gloom-affected hearts.

You shouldn’t underestimate the power of meals that provide glow resistance. That being said, there are situations where you’ll inevitably be in harm’s way, and lose a few hearts to gloom.

Don’t fret, as this recipe will replenish five hearts, as well as three additional hearts affected by gloom. If you’re curious about where to find the ingredients for it, our “Gloom-borne Illness” quest page has the details, as you need to prepare the dish to complete it.


A screenshot of the Hylian Tomato Pizza in Zelda: Tears of the Kingdom

Image: Nintendo EPD/Nintendo via Polygon

How to make Hylian Tomato Pizza

  • Recipe ingredients: Hateno cheese, hylian tomato, rock salt, and tabantha wheat.
  • effects: Replenish health, and can be paired up with other ingredients for different effects.

Did you know you can make pizza in Zelda: Tears of the Kingdom? Link might be the witness of unspeakable horrors, but there’s nothing a pizza right off the oven can’t help with.

By default, eating a Hylian Tomato Pizza will only replenish hearts. That being said, there’s room for at least one ingredient that can add a specific buff — endura carrots to add temporary stamina, sundelions to heal gloom-afflicted hearts, and so on.

You can find tabantha wheat by cutting the grass with a pointy weapon over at the Tabantha Frontier, south of Rito Village. As for hateno cheese, head over to Hateno Village and toward Lake Sumac. At the boardwalk at the coordinates (3633, -2049, 0175)you can start the “A Letter to Koyin” quest, which culminates in hateno cheese becoming available to purchase.


How to make Enduring Fried Wild Greens

A screenshot of the recipe book in Zelda: Tears of the Kingdom highlighting the Enduring Fried Wild Greens recipe

Image: Nintendo EPD/Nintendo via Polygon

  • Recipe ingredients: The base ingredient consists of any herb.
  • effects: Replenishes stamina, alongside health.

Fried wild greens are fairly common. You can toss some hylian herbs or any other type in a cooking pot, and come out with a dish.

That being said, this Enduring Fried Wild Greens will replenish a ton of hearts, while also temporarily increasing your maximum stamina. I used two raw meat, two hylian herbs, and an endura carrot. With this, you’ll recover 12 hearts, and gain almost half of an extra stamina wheel, which will be depleted once it’s been consumed.


A screenshot of the Porgy Meunière recipe in Zelda: Tears of the Kingdom

Image: Nintendo EPD/Nintendo via Polygon

How to make Porgy Meunière

  • Recipe ingredients: Tabantha wheat, goat butter, and at least one porgy.
  • effects: Replenishes hearts, and increases attack for around 3:00 minutes.

We’re getting fancy with this one. If you’ve been hoarding porgy fish (which can be found around Faron Sea and the Necluda Sea), combine them with tabantha wheat and goat butter for a strong meal that also increases attack for around 3:00 minutes, depending on the amount you use.

If you want a specific spot, the Komo Shoreline Cave at the coordinates (0490, -3832, 0010), located southwest of the Horse God Bridge south in the Faron Region, has a few swimming inside of it. Remember you can electrocute the water to catch them easily.


A screenshot of the Biting Meaty Rice Balls recipe in Zelda: Tears of the Kingdom

Image: Nintendo EPD/Nintendo via Polygon

How to make Biting Meaty Rice Balls

  • Recipe ingredients: The base ingredients are any meat and at least one hylian rice.
  • effects: Grants cold weather attacks.

In order to make Biting Meaty Rice Balls, I cooked one hylian rice, one raw meat, and two ice fruits. This granted me cold weather attack for 3:30 minutes. Similarly to the Frostbite Armor, Link’s melee attacks will deal cold damage in areas with cold weather.


A screenshot of the Warding Simmered Fruit recipe in Zelda: Tears of the Kingdom

Image: Nintendo EPD/Nintendo via Polygon

How to make Warding Simmered Fruit

  • Recipe ingredients: Dark clump, and any fruit.
  • effects: Grants glow resistance.

If you’re heading into the Depths to unlock Autobuild or search for the Miner’s Armor, it’s best to be prepared. Fruits are fairly common in Hyrule, so this recipe won’t prove difficult.

As an example, I mixed a dark clump with four hylian tomatoes for a total of 4:30 minutes of gloom resistance. Using three tomatoes granted me 4:00 minutes instead, as reference.


A screenshot of the recipe book in Zelda: Tears of the Kingdom showing the Apple Pie

Image: Nintendo EPD/Nintendo via Polygon

How to make Apple Pie

  • Recipe ingredients: Tabantha wheat, cane sugar, goat butter, and of course, an apple.
  • effects: Replenish health, and can be paired up with other ingredients for different effects.

By default, eating an Apple Pie will only replenish hearts. That being said, there’s room for at least one ingredient that can add a specific buff — endura carrots to add temporary stamina, sundelions to heal gloom-afflicted hearts, and so on. Plus, it looks delicious on its own.


A screenshot of the recipe food showingcasing the Vegetable Curry in Zelda: Tears of the Kingdom

Image: Nintendo EPD/Nintendo via Polygon

How to make Vegetable Curry

  • Recipe ingredients: A carrot or pumpkin, as well as hylian rice and goron spices.
  • effects: Replenish health, and grants a defense boost or a hasty effect depending on the ingredient you use.

By default, you only need hylian rice and goron spice (purchased at the vendor in Goron City) to make a base for a curry. Then, you can add a carrot or a pumpkin, both of which you can purchase over at Hateno Village. If you opt for a pumpkin, you’ll get a defense boost. If you use a carrot, you’ll gain a hazy effect instead, increasing your movement speed.

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Tony’s Grilled Brussels Sprouts (made in foil packs!)

Have you ever had brussels sprouts on the grill?

We’ve become a little bit obsessed ever since we first made them a few years ago. Tony now makes them at least twice a week to pair with chicken sausages, my honey mustard chicken or salmon. We just can’t get enough and always seem to be coming back to this simple, yet oddly addicting dish, so a few years back I figured, why not put it on the blog?

These grilled brussels sprouts are tender and caramelized, perfect for pairing with my garlic fingerling potatoes (that you can also grill!), and make the best healthy side dish during the summer when you don’t feel like turning on your oven.

easy grilled brussels sprouts in a dish with onions

Easy grilled brussels sprouts ingredients

You literally only need 6 simple ingredients to make this foil pack grilled brussels sprouts:

  • Brussels sprouts: of course, because that’s what we’re grilling up!
  • Yellow onions: for an extra veggie and boost of flavour.
  • olive oil: to coat the onions and brussels sprouts well.
  • Spices: we’re just using garlic powder, salt & pepper in this recipe. Simple, yet incredibly flavorful!

brussels sprouts and yellow onions in a bowl

How to grill brussels sprouts in foil

We’re using a foil pack method to make these easy grilled brussels sprouts. It’s truly a game-changer!

  1. Prep your sprouts. First, preheat your grill to 400 degrees. Wash your brussels sprouts and pat them dry.
  2. Season them up. Next, place your brussels and onion slices in a large bowl, then drizzle them with olive oil, garlic powder and salt and pepper.
  3. Make your foil pack. Add the brussels onto a large piece of foil, then add another large piece of foil on top. Seal the edges by folding a piece of foil together. Use a fork or knife to poke a hole in the top of the foil to allow some steam to escape.
  4. Grill & devour. Place the foil pack over direct heat on the preheated grill and grill for approximately 20-25 minutes. Serve immediately, adding more salt and pepper if necessary.

Feel free to double the recipe and make two separate foil packs to serve four people.

foil pack grilled brussels sprouts with onion

Why use a foil pack to grill brussels sprouts?

  • It prevents the brussels sprouts from falling through the grill grates (phew)
  • A foil pack also holds in all of the spices and oil so none of it spills through the grates
  • Using a sealed foil pack with holes poked in the top helps to evenly cook the brussels sprouts all the way through without them getting mushy from the steam.

grilled brussels sprouts in a foil pack

Customize your grilled brussels sprouts

I love keeping the brussels sprouts simple with garlic powder, salt & pepper, but feel free to make them your own!

  • Add your favorite spices and seasonings like chili powder & cayenne pepper for a kick of heat, balsamic, rosemary & thyme for and herby flavour, or even maple syrup, garlic and cinnamon for a sweet & savory combo.
  • Add some chopped bacon or pancetta for an even more savory flavor.
  • Toss in some extra veggies like carrots, red onions, bell peppers or asparagus. Just be sure to space everything out so that it cooks evenly.

easy grilled brussels sprouts in a dish with a spoon

How to store grilled brussels sprouts

If you have any brussels sprouts leftover feel free to store them in an airtight container in the fridge for up to 5 days. To reheat simply place them in the microwave until they’re heated through or toss them on the stovetop.

What to serve with grilled brussels sprouts

These easy grilled brussels sprouts in foil make the best side dish for your favorite summer games. Here are some of my favourites:

I hope you love this easy foil pack grilled brussels sprouts recipe! If you make them be sure to leave a comment & a rating to let me know how you liked them. Enjoy, xo!

Tony’s Melt-In-Your-Mouth Grilled Brussels Sprouts

foil pack grilled brussels sprouts in a dish with a spoon

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Serves2 servings

Incredible, melt-in-your-mouth grilled brussels sprouts made in foil packs with just six simple ingredients! These easy foil packs grilled brussels sprouts make the perfect plant based side dish for any summer play.

Ingredients

  • ½ pound brussels sprouts, cut in half
  • ½ yellow onion, cut into thick slices
  • 2 tablespoons olive oil
  • 1 teaspoons garlic powder
  • ½ teaspoons salt, plus more to taste
  • Freshly ground salt and pepper

Instructions

  • Preheat the grill to 400 degrees. Wash your brussels sprouts and pat them dry.

  • Place brussels and onion slices in a large bowl, then drizzle them with olive oil, garlic powder and salt and pepper. Next add brussels onto a large piece of foil, then add another large piece of foil on top. Seal the edges by folding a piece of foil together. Use a fork or knife to poke a hole in the top of the foil to allow some steam to escape. Place over direct heat on the preheated grill and grill for approximately 20-25 minutes. Serve immediately, adding more salt and pepper if necessary.

Recipe Notes

If you’d like you can double the recipe to serve 4 and make two foil packets instead of one to ensure even cooking.

Nutrition

Serves: 0.5of the recipeCalories: 183kcalCarbohydrates: 13.5gProteins: 4.4gFats: 14.4gSaturated Fat: 2.1gFibers: 4.9gSugar: 3.7g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

This post was originally published on July 15th, 2020, and republished on June 22nd, 2023.

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Chopped Thai-Inspired Chickpea Salad | Ambitious Kitchen

When Abra and I used to work in person together every day we would usually make giant chopped salads for lunch. They were honestly one of our favorite things to make because they’re easy to throw together and such a great way to get your veggies in.

Plus, who doesn’t love a good homemade dressing?

This chopped Thai-inspired chickpea salad takes about 15 minutes to make and involves a lip-smacking good peanut butter dressing that’s infused with curry and turmeric. It’s earthy, nutty, and makes me wanna do a backflip right into the bowl. Ready for some lunch magic? good.

chopped Thai-inspired chickpea salad in a bowl

The ingredients in this Thai-inspired chickpea salad

I mean, look how gorgeous all of those colors are! We’re chopping up tons of fresh veggies and tossing them together with protein-packed chickpeas and an addicting curry peanut dressing. Here’s what you’ll need:

  • Produce: this salad has red bell pepper, shredded carrot, red cabbage, jalapeño, green onion, and fresh cilantro.
  • Chickpeas: get tons of delicious protein and fiber from a can of chickpeas!
  • For the dressing: This creamy curry peanut dressing is made with peanut butter, fresh ginger, garlic, lime juice, soy sauce, yellow curry powder, turmeric and cayenne pepper for a kick of heat.
  • To garnish: I like to top the salad with extra chopped cilantro, green onions, and cashews or peanuts.

thai chickpea salad in a bowl

Customize this salad

This easy Thai-inspired chickpea salad is great for mixing and matching with your favorite salad ingredients. Here’s what I can recommend:

  • Choose your veggies: feel free to use whatever you have in hand! Finely chopped broccoli, brussels sprouts, or greens like leafy kale would be great.
  • Try a new dressing: the curry peanut dressing is absolutely delicious, but this salad would also be perfect with this Sesame Ginger Dressing.
  • More ways to enjoy: try wrapping this salad up in a large tortilla to enjoy it as a wrap, or add cooked ramen or rice noodles for a wonderful texture!

pouring dressing into a thai chickpea salad

More ways to add protein

If you’re feeling like you want this salad to be more filling and hearty, here are a few options I suggest adding:

thai chickpea salad in a bowl

The perfect meal prep salad

I love throwing it in a mason jar for a lunch on the go, or packing it as a travel meal when on days you have to the airport and don’t want to eat those nasty soggy sandwiches covered in plastic and stuffed with some funky lookin’ deli meat (been there before). Feel free to chop your veggies 1-2 days ahead of time, and make & store the dressing in the fridge so you can easily throw the salad together!

vegan thai chickpea salad in a bowl

Storing tips

Store any leftover salad in an airtight container in the refrigerator for up to 4-5 days. The veggies will hold up nicely and marinate in the dressing over time!

thai-inspired chickpea salad in three bowls

More salad recipes you’ll love

Get all of my salad recipes here!

I hope you LOVE this Thai-inspired chickpea salad recipe as much as we did. Leave me know if you make it by leaving a comment below, or snapping a photo and tagging #ambitiouskitchen on Instagram. xo!

Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing

thai chickpea salad in a bowl

Beautiful vegan chopped Thai-inspired chickpea salad with a rainbow of veggies and a super flavorful curry peanut dressing. Nourishing, easy to make, and a great way to get your veggies in!

Ingredients

  • For the salad:
  • 1
    red bell pepper, diced
  • 1
    cup
    shredded carrots (from the bag)
  • 1/2
    small head of red cabbage, chopped (about 2-3 cups shredded cabbage)
  • 1
    (15 ounces) can chickpeas, rinsed and drained
  • 1/2
    cup
    cilantro, finely chopped
  • 1/4
    cup
    finely chopped green onions
  • 1
    jalapeño, seeded and chopped
  • For the curry peanut butter dressing:
  • 1/4
    cup
    peanut butter
  • 1
    tablespoons
    freshly grated ginger
  • 1
    clove
    garlic, minced
  • 1
    tablespoons
    lime juice or or rice vinegar
  • 2
    tablespoons
    low sodium soy sauce or coconut aminos
  • 1-2
    teaspoons
    yellow curry powder
  • ¼
    teaspoons
    red cayenne pepper
  • ¼
    teaspoons
    ground turmeric
  • 3-4
    tablespoons
    warm water, to thin dressing
  • Salt and freshly ground black pepper, to taste
  • To garnish:
  • Extra cilantro
  • Sliced ​​green onions
  • 1/4
    cup
    roasted cashews or peanuts

Instructions

  1. In a large bowl, add red bell pepper, carrot, cabbage, chickpeas, cilantro, green onion and jalapeño. Pour dressing over veggies and toss until well-combined.

  2. In a small bowl, mix together the dressing ingredients: peanut butter, ginger, garlic, lime juice or vinegar, soy sauce or coconut aminos, curry powder, cayenne pepper and turmeric. Mix to combine. Add water to thin to make a dressing like consistency that’s easily pourable. Taste and add salt and pepper, as necessary.

  3. Pour over salad and mix well to combine. Garnish with roasted cashews and cilantro. Serves 4.

Recipe Notes

See the full post for tips, tricks, and ways to customize this salad!

nutrition

Servings: 4 servings

serving size: 1 serving

Calories: 265kcal

Fats: 9.5g

Saturated fat: 1.8g

Carbohydrates: 37.8g

Fibers: 8.3g

Sugar: 4.1g

Proteins: 10.1g

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Spinach Garlic Parmesan Orzo with Crispy Bacon

I’ve had a real thing with bacon the past few of years, which somewhat amused me because most of my life I didn’t really love it. Yet there’s something about its crispy, salty flavor that lends an incredible savoriness to just about anything you pair it with.

Usually, I like to buy turkey bacon because it’s leaner and we aren’t that into pork, but I’ve been picking up the real deal bacon and it’s been a great addition to some of our weeknight meals. A couple of years ago I perfected this healthier pasta carbonara, and who could forget about my incredible bacon wrapped dates? Drooling just thinking about them.

A couple of summers ago I shared an amazing bacon parmesan brussels sprouts spaghetti, which was loosely inspired by this incredible, creamy Garlic Parmesan Orzo pasta with spinach, crispy bacon and all the veggies you could dream of.

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This delicious, healthy 30 minute dinner is one you can throw together any day of the week. Everyone loves it thanks to that delicious, crispy bacon. Personally, I’m a huge fan because it’s a great excuse to use up all the veggies in your fridge (including an entire package of spinach!)

I recommend serving this recipe with a side of my best ever garlic bread, because the hell why not?

ingredients for garlic parmesan orzo pasta on a gray board

What is orzo?

Although orzo looks like a form of rice, it’s actually a rice-shaped pasta. I love using orzo for quick and easy lunches and dinners because you can actually cook it like you would traditional pasta, or you can cook it the same way you would rice. Recipes like this parmesan orzo pasta are delicious eaten hot or cold, and orzo is even amazing in veggie-packed salads.

Two ways to cook orzo

There are actually two super easy ways to cook orzo!

  1. The paste method: I typically cook orzo using this traditional method. You’ll boil a large pot of water, add a pinch of salt, stir in the orzo, and cook until al dente about 6-8 minutes. Once the orzo is done cooking, drain the pasta and set aside in the colander.
  2. The rice method: You can also cook it the same way you cook rice. In a pot, bring orzo and double the amount of water to a boil, lower the heat, cover your pot, and let the orzo simmer until all of the liquid is absorbed.

garlic parmesan orzo pasta in a pot and in two bowls

Everything you’ll need to make this parmesan orzo pasta

This easy garlic parmesan orzo is filled with colorful veggies, tender orzo pasta and some savory bacon. What more could you ask for?! Here’s what you’ll need to make it:

  • Orzos: the base is, of course, delicious orzo!
  • Bacon: we’re adding a wonderful savory, salty element with bacon.
  • Produce: you’ll also need garlic, spinach, shredded carrots, red bell pepper and corn. Gorgeous!
  • butter: I like to cook down the veggies in butter, but feel free to use olive oil or avocado oil.
  • Seasonings: don’t forget garlic powder, salt, pepper and red pepper flakes (if you like a little heat).
  • Parmesan: gotta have that melty cheese in every bite! Plus, garlic and parmesan together is just *chef’s kiss*.

Our favorite ingredient swaps

Looking to customize a bit? Here’s what we can recommend for substituting in this orzo recipe:

  • Swap the bacon. Feel free to use sliced, sauteed chicken sausage instead, or even some cooked, shredded chicken!
  • Make it vegetarian. A can of rinsed, drained white beans or even roasted, crunchy chickpeas would be the perfect swap for the bacon to keep the recipe vegetarian.
  • Choose your pasta. I love the creaminess of orzo, but you can really use any pasta shape you’d like! Orecchiette or angel hair would be fabulous. You can also use your favorite gluten free or whole grain pasta.
  • Up the veggies. Feel free to swap or add in any veggies you’d like as well. Broccoli would be delicious.

healthy garlic parmesan orzo pasta in a bowl with veggies and a spoon

Tips for the best garlic parmesan orzo

  • Use freshly grated parmesan instead of the parmesan that comes out of the green jar, which often has baking agents in it. We want the real deal parmesan for flavor and simple ingredients! You can usually buy fresh, already grated parmesan at the store.
  • Make sure to reserve some pasta water after you boil the pasta and before you drain it. The pasta water is starchy and will help create a nice creamy sauce when mixed with the pasta and parmesan cheese.
  • Use good-quality bacon and cook it over medium heat, then switch it to medium low to prevent burning. Feel free to cook it for more or less time depending on how crispy you like it, and blot the excess grease from the bacon when it’s done.

How to store leftovers

Add any leftover orzo to an airtight container and store it in the refrigerator for up to 4-5 days. Simply reheat in a microwave safe dish.

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I hope you love this easy, delicious garlic parmesan orzo recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

Spinach Garlic Parmesan Orzo with Crispy Bacon

garlic parmesan orzo pasta in a bowl with veggies and a spoon

Easy, flavorful spinach garlic parmesan orzo pasta with crispy bacon and gorgeous veggies like red bell pepper, corn, carrots, and spinach. This creamy garlic parmesan orzo recipe comes together in 30 minutes, is the perfect meal prep dinner, and is delicious hot or cold!

Ingredients

  • 8
    slices
    bacon
  • 10
    ounces
    uncooked orzo pasta (about 1 2/3 cups uncooked orzo)
  • 1/2
    cup
    reserved pasta water, after pasta is done boiling
  • 1
    tablespoons
    butter
  • 3
    cloves
    garlic, finely minced
  • ½
    cup
    shredded carrots (or carrots cut into matchsticks)
  • 2/3
    cup
    frozen or fresh sweetcorn
  • 1
    red bell pepper, cut into chunks
  • 1
    (5 ounce) package organic spinach
  • 1/2
    cup
    freshly grated parmesan cheese
  • 1/2
    teaspoons
    garlic powder
  • 1/2
    teaspoons
    red chili pepper flakes, plus more if desired
  • Freshly ground salt and pepper
  • To garnish: Fresh flat-leaf parsley + extra parmesan cheese, corn and bacon on top

Instructions

  1. Add bacon to a large skillet or pan and place over medium heat, cook bacon on both sides until crispy and golden brown. If the pan starts to smoke at any point, simply lower the heat. I always cook my bacon on medium low heat. Once the bacon is done, blot with a paper towel to absorb excess grease, then chop into bite sized pieces and set aside.

  2. While the bacon is cooking, place a large pot of water over high heat and add in a generous amount of salt. Once the water boils, stir in the orzo and cook until al dente about 7-9 minutes. Once the orzo is done cooking, drain the pasta and set aside in the colander. Make sure to reserve ½ cup of the pasta water.

  3. Next add 1 tablespoon of butter to the same pot you cooked the pasta in and place over medium heat. Once the butter is melted, add in minced garlic, carrot, corn, red bell pepper and saute for 2 minutes.

  4. Next add in spinach; cooking until the spinach wilts, about 2 minutes. Add the cooked orzo back into the pot and turn the heat to low. Stir in the reserved pasta water, parmesan, garlic powder and red chili pepper flakes.

  5. Finally, stir in bacon crumbles. Add salt and pepper to taste. I like to add A LOT of black pepper into this dish — it just gives it a really nice flavor! If you think it needs a little extra parmesan cheese, feel free to stir in 1/4 cup more. Enjoy. Serves 4.

Recipe Notes

To swap the bacon: you can easily use 4 chicken sausages instead; just slice into rounds, saute in a pan, then stir into pasta like you would the bacon.

To make vegetarian: I think a can of rinsed and drained white beans or even roasted, crunchy chickpeas would be a really nice option.

Feel free to use a different paste, such as orecchiette or angel hair pasta. I prefer orzo because it keeps the pasta nice and creamy. Feel free to add in more veggies.

nutrition

Servings: 4 servings

serving size: 1 serving

Calories: 436kcal

Fats: 13.3g

Saturated fat: 6.2g

Carbohydrates: 62.7g

Fibers: 4.5g

Sugar: 2.6g

Proteins: 20.2g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

This post was originally published on March 26, 2019, republished on September 1st, 2021, and republished on April 12th, 2023.

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Ramadan recipe: In Sudan, fuul completes the iftar table | Food

For Ramadan, Fork the System brings you stories of family, connections, and the dishes that are made the month special for our guest chefs.

There’s something about fuul and Ramadan.

In our household, we eat it every day – for the whole month.

The table is not complete unless that dish of fuul (fuul medames or stewed fava beans) is smack in the middle surrounded by the supporting cast of other dishes.

Fuul is very popular in the Arabic-speaking part of the world and during the fasting month, it is usually served at suhoor (the pre-dawn meal eaten before fasting starts).

However, that is not quite the case for many families in Sudan, who apply the literal meaning of “fatour” (iftar, or breaking the fast) and make the meal into breakfast, with most of the dishes more reflective of the first meal of the day – eggs, taameya (falafel), soup, salad and, of course, fuul.

Photo of dried fava beans
Many people will tell you that you have to make your own fuul, from scratch [Getty Images]

And I have to say that in our house, like in many others, it cannot be the tinned fuul. That has been akin to culinary blasphemy for generations as people insist on making it the “proper way” with the beans soaked overnight and then slow-cooked until tender.

But I dare admit more people are starting to accept the charms of the tinned bean; it does make things easier and quicker, and that is what I have used in the recipe below.

Fuul and company

When it comes to fuul, there are certain memories that come to mind and they inevitably involve others being in the picture. That is one of the things about eating fuul – it is not done alone, it is always a group thing: be it family, friends, work colleagues or strangers gathered at a sidewalk restaurant sharing a plate.

After sitting for our university entrance exams, my friends and I had a lot of free time on our hands but were still expected to go to school. So one day, we decided to skip class and go to the corner shop that was famous for its fuul.

shot of tomatoes in a large bin in the sunshine
You’ll need lots of chopped veggies, and make sure they don’t get mushy [Getty Images]

There we were, in our school uniforms, attacking this huge, deep, metal plate of freshly made fuul, complete with all the garnishes and add-ons, sitting on upturned plastic soda crates and chugging down cold fizzy drinks.

We did not care about food hygiene, we just wanted to eat fuul and talk about our future. We were hungry but not smart, as we were caught by a teacher, who used to report us to the principal, who, in turn, took great pleasure in dishing out detentions.

During an election day years later, I went on a “scouting” trip with fellow activists to see for ourselves if there really was a huge voter turnout as the government kept telling us.

There we were, driving from one neighborhood to another, looking for all the voters who were queuing in their thousands to cast their ballot for Sudan’s former President Omar al-Bashir. There were none.

Scouting mission done, hunger pangs kicked in and off we trotted to this greasy spoon in the industrial area of ​​Khartoum. The fuul plate was different this time, as it had the added bonus of freshly made taameya crumbled on top, along with the mandatory white cheese, and tahini on the side.

a bowl of chopped tomato, another of chopped onion, and a third of chopped parslet on a blue and white surface
The dried broad bean can take a lot of seasonings and toppings [Dallia Abdelmoneim/Al Jazeera]

The bakery next door supplied the baladi bread (whole wheat pitas) and, with a plastic jug of the world’s best fresh grapefruit juice on hand, we dug in. Electoral observational work is hungry work, and it also supplied the laughs as we tried to guess what the voter percentage of the al-Bashir government would trot out.

For the love of fuul

Why fuul?

That dried broad bean can be taken on a lot – be it seasoning, condiments or add-ons – and it packs a punch. The nutritional benefits of the fava bean are myriad, providing, among other things, magnesium, vitamin B, iron and manganese, which helps prevent osteoporosis and digest glucose among a number of other health benefits.

It is a superfood and one that is easily available to people of all income levels.

At home, our flavor profile is salt, black pepper, a little shatta (chili powder), ground cumin – loads of it – and a lot of lime. Not lemons, they are too sweet, you need lime for that acid kick.

Then come the veggies: finely chopped red onions and tomatoes which are not cooked with the fruit but added to the plate and gently mixed in – you do not want mushy vegetables.

crumbled feta on a cutting board
When everything is mixed to perfection and sing to be eaten, top it with crumbled white cheese [Getty Images]

Next comes the good part, the final piece of the jigsaw that brings this whole dish together: sesame oil. Sudan’s sesame seed production is among the highest grade in the world.

At one point, a few years ago, Sudan was the largest global producer and exporter of sesame seeds. As such, we take great pride in our oil and halva sweets. So while many may opt for olive or vegetable oil, no Sudanese household would dare serve a plate of fuul without sesame oil. And then to top it all off: crumbled white cheese (Sudanese feta) mixed with some finely chopped parsley. No parsley? Any green herb would work, failing that arugula is a great substitute, as well.

Fuul is not everyone’s preference. Many Sudanese are opting to serve mulaah, a broth-based stew made with dried okra and mixed with minced meat or dakwa (ground peanut paste). That is usually eaten with a savory set pudding called “asida” which is made from sorghum flour or kisra, a wafer-thin crepe-like flat bread made from fermented sorghum, similar to the Ethiopian injera but less thick.

Still, fuul will always be king in my book. It is filling, tasty and always hits the spot.

As a fiber-packed legume, its slow-release energy goes a long way in keeping hunger pangs at bay while also ensuring a gradual increase in blood sugar levels that ensures energy levels do not spike or drop.

Ingredients

  • 1 can of plain fuul (available in most Middle Eastern supermarkets, you can try it in different flavors as well)
  • 1/3 cup water
  • 1 medium tomato
  • 1 medium red onion (or any color)
  • Fistful of parsley, chopped (coriander or dill works just as well)
  • 50g feta cheese
  • Salt, ground black pepper, ground cumin, shatta to taste
  • Juice of 1-2 limes
  • 1/4 cup sesame oil or any oil of your choice (some people like their fuul to swim in oil so they can mop it up with some pita bread, so again it’s down to your personal taste)
  • Warm pita bread

Recipes

  1. Empty the can of fuul in a saucepan and add the water, spices and lime juice. Mix gently. Taste throughout so you can add more seasoning if needed. Put fuul on low heat on a stove and leave to simmer.
  2. Finely chop the tomatoes, onions and parsley and set aside.
  3. Once bubbles (little geysers, be careful, they spit a bit) begin to appear in the fuul, remove the pot from the stove.
  4. Add half the oil to the empty serving dish, pour in the fuul followed by the chopped vegetables and gently mix. Pour the remainder of the oil on the fuul, crumble your feta cheese and top it off with your chopped parsley.
  5. Enjoy.

Fuul from scratch

Ingredients

  • 2 cups of dried fava beans
  • 2 lemons
  • A lot of water

Recipes

  1. Soak the dry fava beans in water overnight. The water has to cover the beans with an inch to spare.
  2. Drain and discard the soaking water. Put the fava beans in a large pot and add plenty of water – enough to cover the beans with a couple of inches to spare.
  3. Slice the lemons in half and add to the fava beans. Over a stove on medium heat, bring to a simmer and cover it and let it do its thing.
  4. Keep checking on the beans, adding more water if needed, until they are soft enough that you can mush one with your finger.
  5. Once cooked, let it cool and put it in the fridge to use as often as you like to make delicious Sudani fuul.

Ramadan recipe: In Sudan, fuul completes the iftar table | Food Read More »

Tofu Vegetable Crispy Wontons [Deep-Fried + Air Fried]

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Deep fry or air fry vegetables and tofu crispy wontons until crispy golden outside and tender in the middle. A crowd-pleasing, delicious appetizer, side, or snack!

several completed Tofu Vegetable Crispy Wontons spread out on a white surface

What Are Fried Wontons?

Wontons are Chinese dumplings, usually filled with ground pork and/or shrimp, served either steamed/within soup or—in American Chinese cuisine – as a fried appetizer called fried wontons. They are fried until crispy and usually served with a dipping sauce, like plum sauce, sweet and sour, hot mustard, etc.

For this vegan wontons recipe, though, we’ve ditched all animal products. Instead, these crispy treats are filled with a moreish teriyaki tofu and vegetable filling. Plus, along with a traditional deep-fried wonton method, we’re also sharing how to make air fryer wontons for crispy results with a fraction of the oil!

These crispy wontons are easy to prepare and cook in just a few minutes, perfect as a crowd-pleasing (and child-approved) appetizer or finger food at dinner parties, special occasions, or even a weeknight treat.

Plus, this makes a whopping 50 wonton batch to enjoy immediately or freeze for later – and much more budget-friendly than takeout (just like our Veggie Chow Mein or vegetable fried brown rice)!

The Ingredients and Substitutions

This vegan wonton recipe is made up of just 7 ingredients (with a 5-ingredient vegan wonton filling), primarily inexpensive pantry staples.

ingredients for Tofu Vegetable Crispy Wontons measured out against a white surface
  • Onions: We use yellow onions, but white onions would also work.
  • carrots: A regular, small carrot works wonderfully for these veggie wontons.
  • Tofu: Use extra-firm tofu pressed for 30 minutes (learn how to press your tofu here).
  • Teriyaki Sauce: Use store-bought or homemade.
  • soy sauce: Regular or reduced-sodium soy sauce works. Use tamari/coconut aminos if gluten-free.
  • Vegan wonton wrappers: You can use square (like us) or round wonton wrappers. Vegan dumpling wrappers would work in a pinch. You can purchase these from many grocery stores (in the cold section near the dairy and other doughs or frozen sections) or Asian markets.
  • Oil: When air frying wontons, we usually use olive oil. For deep frying, use vegetable oil or canola oil.

We also recommend sweet & sour sauce for dipping the veggie wontons.

How Else Could I Fill Crispy Wontons?

Once you know the method of cooking these vegan wontons, you’ll soon realize there are plenty of ways to fill and enjoy them.

  • Vegetable wontons: Add shredded cabbage and rehydrated dried shiitakes, finely chopped, to the above tofu veg mixture for delicious vegetarian wontons.
  • Vegan Cream Cheese: Combine 8oz vegan cream cheese with 2-3 tbsp green onions, soy sauce or salt, and garlic powder (to taste). For a spicy version, add some hot sauce.
  • Vegan ‘cheesecake’ sweets: Combine vegan cream cheese with powdered sugar (or erythritol), vanilla, and fruit like diced strawberries or blueberries.
  • Chocolate Vegan: Use vegan Nutella/chocolate spread dusted with powdered sugar.

How to Make Vegan Crispy Wontons?

  • 1) First, roughly chop the onion and carrot, then transfer them to a food processor to process them into a crumb consistency.
  • 2) Then, add the (pressed) tofu to a bowl with the teriyaki sauce and soy sauce and leave it to marinate for at least 10 minutes.
process shot of adding tofu to bowl of sauce
  • 3) Next, coat the bottom of a large skillet with some oil and heat it over medium-high heat. Once hot, add the carrot, onion, and tofu in its sauce, using a ladle/spoon/masher to mash the tofu.
  • 4) Cook, stirring often, until the ground tofu veg mixture is thoroughly cooked (5-6 minutes). Then set it aside to cool.
process shot of mixing ingredients together in pan
  • 5) To assemble the tofu vegetable wontons, add 1 tablespoon of the tofu vegetable filling to the center of a wonton wrapper, and use a damp finger along the edges of the pastry. Fold it in half to form a triangle, pressing gently to seal the edges. Repeat with the remaining filling and wrappers.

Wonton wrappers dry out quickly, so keep them covered with a damp kitchen towel.

For Fried Wontons

  1. Add about 1 ½ inches of neutral frying oil (enough to fully submerge the wontons) to a deep skillet and heat it over medium-high heat (it should reach 350F/175C).
process shot of frying wontons in pan

To test if the oil is hot enough without a thermometer, dip a chopstick or wooden skewer into the oil. It should bubble immediately but not smoke.

  1. Fry the vegan wontons in batches for just a few minutes (2-3 minutes), flipping to evenly cook both sides until golden brown and crispy.
  2. Use a slotted spoon to transfer any cooked fried wontons to a layer of paper towels to drain.

For Air Fryer Wontons

  1. Preheat the air fryer to 370F/188C and spray the bottom of the basket with some oil.
  2. Spread a layer of the tofu vegetable wontons into the air fryer basket, leaving space between each one for air to circulate, and spray with cooking oil (this will ensure they become wonderfully crispy).
  3. Air fry wontons for 8-10 minutes, flipping at 4 minutes, until golden brown and crispy.

Repeat that with the remaining wontons before placing them all back in the air fryer for a couple of minutesso all the air-fried wontons are warm for serving.

Top Recipe Tips and Notes

  • Have a bowl of water: To dip your fingers in to seal the vegan wontons.
  • The wonton shape: We keep things simple with a single fold, but feel free to try other shapes (ie, bringing all 4 corners together in the middle OR folding the triangle then bringing the outer corners together).
  • Don’t overcrowd the wontons: When deep frying, adding too much food can cause oil temperature fluctuations, leading to an oily, greasy disaster. In an air fryer, the air-fried wontons will steam if too close.
  • Using a thermometer to deep fry: If you have one, it’s best to ensure the oil is at the correct temperature, so the vegan fried dumplings don’t burn (if too hot) or become overly greasy/ cook unevenly (if too cold).
  • The yield: This vegan wonton recipe makes about 50 fried tofu wontons.

Can You Make Vegan Wontons Ahead?

To cut down on prep, you can prepare the filling a day in advance and store it in an airtight container in the fridge. You can also assemble the tofu veggie wontons and freeze them for later.

To freeze, spread them in a single layer on a tray to flash freeze until solid, then transfer them to a Ziplock/Stasher bag for up to 2 months. Cook from frozen (as long as they aren’t icy, which can be dangerous in a deep fryer), increasing the cooking time slightly.

You can technically store the assembled, uncooked wontons in the fridge for up to a day, but unless they’re securely contained (also not touching), they can dry out.

several completed Tofu Vegetable Crispy Wontons spread out on a white surface

What To Serve With Crispy Wontons

Enjoy the crispy fried wontons with your favorite dipping sauce, like sweet and sour sauce, sweet chili sauce, peanut sauce, or spicy vegan mayo.

You could also serve them as a side with a delicious stir-fry like our Spicy Sesame Tofu Stir-fry, Garlic Ginger Soup, or Tofu Lettuce Wraps.

Storage Instructions

Once cooked, the crispy wontons are best enjoyed immediately (especially the fried wontons). However, any leftovers will store in the fridge for up to 2 days or in the freezer for 2 months.

Reheat them either in the oven or air fryer at 375F/190C for a few minutes (longer when frozen) until warm and crispy once more (an additional spritz of oil can help).

More Vegan Appetizers

Photos by Alfonso Revilla

  • Mince the onion and the carrot in a food processor.

  • Add the pressed tofu to a large bowl with the teriyaki and soy sauce. Marinate for 10 minutes.

  • Coat the bottom of a pan with oil and heat to medium-high. Add minced carrot, onion, tofu and any excess sauce to the skillet.

  • Using a ladle, crush the tofu until it’s crumbly. Constantly flip until the ground tofu mixture is thoroughly cooked. When finished cooking, let cool.

  • Once the mixture has cooled, apply 1 tablespoon of the mixture in the center of a wonton wrap. Fold the wrapper in half to form a triangle using a small amount of water to seal the tofu mixture in. Repeat as many times as necessary.

  • On medium-high heat, fry the wontons until both sides are lightly browned, set aside the finished wontons to cool.

  • Have a bowl of water: To dip your fingers in to seal the vegan wontons.
  • The wonton shape: We keep things simple with a single fold, but feel free to try other shapes (ie, bringing all 4 corners together in the middle OR folding the triangle then bringing the outer corners together).
  • Don’t overcrowd the wontons: When deep frying, adding too much food can cause oil temperature fluctuations, leading to an oily, greasy disaster. In an air fryer, the air-fried wontons will steam if too close.

Calories: 66kcalCarbohydrates: 5gProteins: 1gFats: 5gSaturated Fat: 0.4gPolyunsaturated Fats: 1gMonounsaturated Fats: 3gTrans Fats: 0.02gCholesterol: 1mgSodium: 166mgPotassium: 23mgFibers: 0.2gSugar: 0.4gVitamin A: 168IUVitamin C: 0.1mgCalcium: 6mgIron: 0.4mg

Disclaimer: Although plantbasedonbudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseen ways. Plantbasedonbudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Author: Jenn Wong

Courses: Appetizers

Cuisine: Asian

Methods: Frying

Diet: vegan

Keywords: air fried, crispy, crispy wontons, finger foods, homemade wontons, tofu, tofu wontons, vegan, vegan appetizer, vegan wontons, vegetarian

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Recipe for Farewell, Tutorial Series Dealing with Separation

Korean drama mini series genre slice of life a married couple who are facing an undeniable destiny. Recipe for Farewell This is a mini series finish across 12 episodes with each episode lasting 30-40 minutes. Each episode presents a new, continuous story that guides the audience to get to know each character in the story more deeply.

For fans of Korean dramas slow and humanists must ya, enter watchlist you.

1. Based on the true story of writer Kang Chang Rae and his wife

Recipe for Farewell, Mini Series Tutorial on FarewellOnereun Jom Maeuljido Molla novel by Kang Cang Rae (munhak.com)

Series of stories in drama Recipe for Farewell Adapted from the non-fiction novel by Kang Chang Rae entitled Oneulreun Jom Maeuljido Molla. This novel is like a cooking practice diary of Kang Chang Rae as he takes care of his wife who is a terminal cancer patient.

Screenwriter and director Lee Ho Jae did not want to build a story that was far from the original story from writer Kang Chang Rae. Lee Ho Jae does not want to highlight only one character. He didn’t want to make the characters in this drama look sad. Of course, Kang Chang Rae is grateful for this decision.

Also Read: 10 Series by Starvision Plus, the Latest Imperfect The Series 2

2. Dishes full of love and stories on the dinner table

Recipe for Farewell, Mini Series Tutorial on Farewellstill cut Recipe For Farewell (instagram.com/watcha_kr)

Lee Ho Jae said, the main character in this drama is every dish that Chang Wook serves for his family. Kang Chang Wook, who was said to be unable to cook other than instant noodles, suddenly received a request from his wife to cook for his family. Determined to care for his sick wife, he finally started learning how to cook nutritious food, which of course at first lacked taste.

Vibes-its similar to the movie Little Forest, scene as Chang Wook cooks followed by Han Suk Kyu’s warm voice narration. Each dish that is served always has a story and a different mood presented by each of these dishes which will bring each character in the story to develop their emotions.

3. Starring veteran actors and actresses

Recipe for Farewell, Mini Series Tutorial on FarewellHan Suk Kyu and Kim Seo Hyung in Recipe For Farewell (instagram.com/watcha_kr)

Storyline in this drama, it is increasingly alive with the appearance of actor Han Suk Kyu (Kang Chang Wook) and actress Kim Seo Hyung (Jung Da Jung). Both are veteran actors and actresses who have been in Korean drama series. One of Han Suk Kyu’s best known dramas is serial Dr. romantic which is currently also preparing for its 3rd season. He also starred in films Frobidden Dream, The Prison, and Solace.

Han Suk Kyu’s main opponent, Kim Seo Hyung, a famous actress who starred in Sky Castle, Empress Ki, Whispering Corridors 6: The Humming and many others. Acting in drama Sky Castle give impacts very powerful for the audience. This time, the character that Kim Seo Hyung has to bring to life is a wife who is battling cancer, a typical wife who is calm and loves her family. Inversely proportional to his character in the drama Sky Castle, a very strict and strict tutor who only focuses on his goals.

4. Iconic supporting actor performance

Recipe for Farewell, Mini Series Tutorial on FarewellYang Kyung Won in Recipe For Farewell (instagram.com/watcha_kr)

One of scene stealer in this drama is the super market guard where Chang Wook and Da Jung used to shop. Yang Su Won, played by Yang Kyung Won. The character displayed by Yang Su Won is someone who is always on standby to help buyers with great hospitality. The presence of the character Su Won can always raise the mood in the drama so that it is not too gloomy gloomy. At the end of the story, it was also stated that Su Won, the kind-hearted super market guard, had experienced the condition of being a caregivers Same with Chang Wook.

Another supporting player is Jin Ho Eun who plays Kang Jae Ho, the son of Chang Wook and Da Jung. A young adults who has to deal with his own emotions when faced with the condition of his mother who is not well. The emotional changes of Kang Jae Ho’s character seem to be the most significant among the other characters.

5. Slowly prepare for parting with each character in the story

Recipe for Farewell, Mini Series Tutorial on Farewellstill cut Recipe For Farewell (instagram.com/watcha_kr)

The character development in this play is not rushed. Starting with the husband and wife’s household, which was almost on the verge of divorce, changed slowly after the wife asked her husband to return home and cook for her and their child. Chang Wook as a husband indeed agreed to the request, but it did not necessarily change his family into a harmonious family. Every conflict raised in the episode matures every character in the story. How each character receives and reacts, slowly their communication begins to re-establish.

Conversations about separation and death don’t come up too often. Again, Lee Ho Jae did not want to make the characters in this drama look sad. Even though the audience and all the characters in the story already know that in the near future Da Jung will leave them.

Overall, this drama teaches us that farewell is not only full of deep sadness and sobbing. It’s not easy, but at least we can enjoy every moment we have before the separation actually comes. Until in the end those moments will become memories and will always live on in everyone who is left behind.

Also Read: Facts about the Sang Soerya Mini Series, Inspired by a True Story

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