Banana cardamom cakeJohnny Miller

Gail Simmons' banana-cardamon cake is a dream.

Gail Simmons has a new cookbook: "Bringing it Home: Favorite Recipes from a Life of Adventurous Eating."

The "Top Chef" judge previewed several recipes from the book ($23, Grand Central Publishing) at a dinner at Monteverde restaurant in Chicago last week. Among the standouts: a banana-cardamom cake inspired by the banana bread Simmons' mom used to bake as a kid. Only in this version, Simmons has turned the recipe into an upside-down cake soaked in salty caramel.

You'll be hooked.

Banana-Cardamom Upside-Down Cake with Salty Caramel

Serves 10

Banana Topping

4 tablespoons (1/2 stick) unsalted butter

3/4 cup packed dark brown sugar

3/4 teaspoon kosher salt

2 firm-ripe bananas, peeled

Cake Batter

1/2 cup granulated sugar

1/2 cup packed brown sugar

6 tablespoons (3/4 stick) unsalted butter, cubed, at room temperature

2 large eggs

2 bananas, peeled and mashed

3/4 cup sour cream (preferably full-fat)

1 teaspoon pure vanilla extract

13/4 cups unbleached all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon baking powder

11/4 teaspoons ground cardamom

1/2 teaspoon kosher salt

1. Heat the oven to 350ºF.

2. For the bananas: Melt the butter in a well-seasoned 10-inch cast iron skillet. Stir in the brown sugar and salt and cook over medium heat, stirring, until evenly combined, 1 to 2 minutes. Remove from the heat.

3. Cut the bananas in half crosswise, then the halves lengthwise in thirds. Arrange the slices, cut side down, on top of the caramel.

4. For the batter: In the bowl of an electric mixer fitted with the paddle attachment, combine the granulated sugar, brown sugar, and soft butter. Beat on high until light and fluffy, 3 to 5 minutes. Reduce the speed to medium and beat in the eggs, one at a time, then the mashed bananas, sour cream, and vanilla until combined, scraping down the sides of the bowl between additions as needed.

5. In a medium bowl, whisk together the flour, baking soda, baking powder, cardamom, and salt. Slowly mix the dry ingredients into the banana mixture until evenly distributed. Pour the batter into the skillet. Smooth the top evenly.

6. Place the skillet on a rimmed baking sheet. Bake until lightly browned and a cake tester inserted into the middle of the cake comes out clean, 40 to 45 minutes. Remove from the oven and let cool completely. To invert the cake from the pan, run a butter knife around the edge of the cake, then place the skillet over very low heat to just warm the bottom, about 2 minutes. Remove the pan from the heat, then carefully invert the cake onto a large plate.

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Banana cardamom cakeJohnny Miller

Gail Simmons' banana-cardamon cake is a dream.

Gail Simmons has a new cookbook: "Bringing it Home: Favorite Recipes from a Life of Adventurous Eating."

The "Top Chef" judge previewed several recipes from the book ($23, Grand Central Publishing) at a dinner at Monteverde restaurant in Chicago last week. Among the standouts: a banana-cardamom cake inspired by the banana bread Simmons' mom used to bake as a kid. Only in this version, Simmons has turned the recipe into an upside-down cake soaked in salty caramel.

You'll be hooked.

Banana-Cardamom Upside-Down Cake with Salty Caramel

Serves 10

Banana Topping

4 tablespoons (1/2 stick) unsalted butter

3/4 cup packed dark brown sugar

3/4 teaspoon kosher salt

2 firm-ripe bananas, peeled

Cake Batter

1/2 cup granulated sugar

1/2 cup packed brown sugar

6 tablespoons (3/4 stick) unsalted butter, cubed, at room temperature

2 large eggs

2 bananas, peeled and mashed

3/4 cup sour cream (preferably full-fat)

1 teaspoon pure vanilla extract

13/4 cups unbleached all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon baking powder

11/4 teaspoons ground cardamom

1/2 teaspoon kosher salt

1. Heat the oven to 350ºF.

2. For the bananas: Melt the butter in a well-seasoned 10-inch cast iron skillet. Stir in the brown sugar and salt and cook over medium heat, stirring, until evenly combined, 1 to 2 minutes. Remove from the heat.

3. Cut the bananas in half crosswise, then the halves lengthwise in thirds. Arrange the slices, cut side down, on top of the caramel.

4. For the batter: In the bowl of an electric mixer fitted with the paddle attachment, combine the granulated sugar, brown sugar, and soft butter. Beat on high until light and fluffy, 3 to 5 minutes. Reduce the speed to medium and beat in the eggs, one at a time, then the mashed bananas, sour cream, and vanilla until combined, scraping down the sides of the bowl between additions as needed.

5. In a medium bowl, whisk together the flour, baking soda, baking powder, cardamom, and salt. Slowly mix the dry ingredients into the banana mixture until evenly distributed. Pour the batter into the skillet. Smooth the top evenly.

6. Place the skillet on a rimmed baking sheet. Bake until lightly browned and a cake tester inserted into the middle of the cake comes out clean, 40 to 45 minutes. Remove from the oven and let cool completely. To invert the cake from the pan, run a butter knife around the edge of the cake, then place the skillet over very low heat to just warm the bottom, about 2 minutes. Remove the pan from the heat, then carefully invert the cake onto a large plate.

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Have all the delicious sweet and warm flavors of banana bread in an adorable single-serve cake! This mug cake is gluten-free, has no refined sugars, and you probably already have all the ingredients at home. A truly hassle-free dessert that will still bring you plenty of comfort.

Banana Bread Mug Cake [Vegan, Gluten-Free]

Calories

600

Serves

1

Cook Time

2

Ingredients

  • 4 tablespoons oat flour
  • 1/8 teaspoon baking powder
  • 1/2 small banana
  • 1/4 pumpkin pie spice
  • 2 tablespoons maple syrup
  • 1 tablespoon almond milk
  • Handful walnuts
  • Dried berries

Preparation

  1. Mix flour, baking powder, and pumpkin pie spice.
  2. Mash banana and mix with maple syrup and almond milk.
  3. Mix wet mix with the flour mix.
  4. Add walnuts and dried fruit.
  5. Pour in mug and top with additional nuts and dried fruit.
  6. Microwave 1-2 minutes until cooked.

Nutrional Information

Total Calories: 600 | Total Carbs: 116 g | Total Fat: 14 g | Total Protein: 12 g | Total Sodium: 70 g | Total Sugar: 58 g

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Budget-friendly bites that make plant-based snacking fun. Melanie and Mark Sorrentino are the cheap suckers behind Rich Bitch Cooking Blog. Together they've trainhopped, tattoo'd their wedding rings on their fingers then moved into a 150 sqft home in the woods with no plumbing for a year. They entertain all ways to eat cheap vegan meals. Each recipe is simplified to the point of no return. These rebels do what they want including eating the best meals in the galaxy.



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This pie is super easy and only requires a handful of ingredients, the most expensive one being coconut milk and pecans. It may take time to throw together, but you can make more than one at a time. This recipe is perfect for fall and has multiple textures from the pumpkin pecans and cinnamon coconut whip. It will instantly become a family favorite! If you love all things pumpkin or need a classic vegan alternative this year, try this unique vegan pumpkin pie!

Pumpkin Pie With Coconut Whip and Candied Pecans [Vegan]

Calories

796

Serves

8

Cook Time

90

Ingredients

To Make the Crust:

  • 1 1/4 cups all-purpose flour
  • 2/3 cup (more as necessary) coconut oil, solid
  • 1 teaspoon salt
  • 1 tablespoon coconut sugar
  • 1 teaspoon cinnamon
  • 3-5 tablespoons ice water

To Make the Filling:

  • 1, 14-ounce can pumpkin or 1 3/4 cup pumpkin (not pumpkin pie filling)
  • 1, 14-ounce can full-fat coconut milk (shaken well, if refrigerated and solid, remove from can and microwave to combine)
  • 1/2 cup coconut sugar
  • 2/3 cup cornstarch
  • 1/4 cup maple syrup
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

To Make the Coconut Whip:

  • 1 14-ounce can coconut milk (chilled for hours or overnight, solid portion only to be used)
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon (optional)
    2/3 cup powdered sugar (sifted)

To Make the Candied Pecans:

  • 1 cup pecans
  • 1/2 cup coconut sugar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pumpkin spice
  • 1/2 teaspoon cinnamon
  • 2 tablespoons water

Preparation

To Make the Candied Pecans:

  1. In a large pan add all of the ingredients minus the pecans.
  2. Cook for 2-3 minutes until boiling. Toss in the pecans and cook for an additional 3 minutes.
  3. Remove from heat and throw onto a sheet to cool for 20 minutes.

To Make the Crust:

  1. Combine the flour, salt, cinnamon, and coconut sugar in the bowl.
  2. Add your solid coconut oil and with your hand combine until mixture is crumbly and will stick together when you squeeze it.
  3. Add the water 1 tablespoon at a time, or until the dough holds together well when you make a handful of it and is visibly starting to come together in the food processor.
  4. It’s fine to have a lot of crumbs still–that’ll make a good, flaky crust–but it should be easy to shape into a large ball, too. If necessary, add a little more water until the texture is right.
  5. Turn dough onto a clean, dry surface that has been dusted with flour. Shape it into a flat ball, wrap with saran, and place in a fridge for 20-40 minutes or until you’re ready to roll it out.
  6. When you are ready to use the crust, remove the dough disk from the fridge, give it a few minutes to soften.
  7. Dust your surface with flour. Use a rolling pin to roll the dough into a large circle–enough that you can imagine easily covering your pie pan–using extra flour to keep things from sticking as you go.
  8. Lift it onto your pie crust (little tears are fine, and you can fix them later). Cut off the excess dough on the edge and press a fork on the edge to create ridges.
  9. Refrigerate crust till you have the filling made and are ready to bake it.

To Make the Filling:

  1. Preheat your oven to 350°F. Add all the filling mixture to a large bowl and whisk or use a food processor. Combine.
  2. Pour the pumpkin mixture into the uncooked 9-inch pie crust. Use a spatula to spread the pumpkin evenly.
  3. Bake for 60 minutes. When you remove it from the oven, it may still be soft, but will firm in the fridge.
  4. Let cool, and then chill in the fridge for a minimum of 4 hours or overnight until set.

To Make the Coconut whip:

  1. In a standing mixer or by hand, combine all of the ingredients until smooth!
  2. Sift in the powdered sugar for best texture.

Nutrional Information

Per Serving: Calories: 796 | Carbs: 77 g | Fat: 54 g | Protein: 4 g | Sodium: 26 mg | Sugar: 42 g

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Drool-worthy vegan recipes that are deceptively easy. My name is Gabrielle and I’m the founder and creator of EatDrinkShrink.com. I’m an NYC based holistic nutritionist who holds a BS and MS in Clinical Nutrition, work in vegan recipe development, privately teach yoga, and am a future vegan cookbook author. Looking to expand your plant based culinary abilities, obtain vegan product reviews, or receive nutrition counseling? Come join me at eatdrinkshrink.com



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Last week’s recipe used a product of my compost pile, one of seven pumpkins which sprang up uninvited but very welcome which I used in a spice and pumpkin cake. Many of you observed that the cake recipe was missing flour and leaven. This turned out to be a bad-news/good news situation. The good news was that so many of you decided to try to make it and the bad news is that recipe was faulty. My apologies for the missing ingredients, and please see below for the recipe in its entirety.

Pumpkins weren’t all that the compost pile produced. An interesting vegetable appeared that had the coloring and stripes of a Delicata squash along with the shape of an acorn. Squashes are fairly promiscuous vegetables, happily cross-pollinate with all sorts of squash neighbors, and sometimes the result is simply not useful at all. To find out about this one, which I dubbed Delacorn, I cut off a sliver and steamed it. Kind of bland, to be truthful, but perfectly edible and quite good with butter, salt, and pepper. I figured this squash was an obvious stuffer-roaster.

Now, while you won’t have a Delacorn of your own, you might very well acquire a Delicata, Sweet Dumpling, or an Acorn squash, or any winter squash with a generous hollow in it, full of seeds which you scoop out and replace with the stuffing of your choice. My choice this time around was ground venison and pork sausage seasoned with garlic, fennel, and a little red pepper. I cooked it with a generous handful of sliced onions and fresh breadcrumbs topped with a little grated cheddar. I packed this mixture into the halves of the squash which I pre-baked, lightly oiled, cut side down on a baking pan for a half hour at 350. I baked them stuffed for another half-hour.

Stuffing variations can include a different sausage like sweet or hot Italian, chourizo, or ground beef, turkey, or pork. You don’t have to use bread crumbs even, and onions could be optional. If you prefer the vegetarian route, use a grain like rice, farro, barley, seasoned with lots of sautéed celery, finely chopped carrots, herbs, onion and garlic, enriched perhaps with feta cheese. You won’t need much more than a cup of stuffing for each squash, Delicatas being fairly shallow, and acorns having relatively small hollows.

The Delacorn was pretty big, and so took longer for pre-baking than the average Delicata or even Acorn, so fifteen minutes baking may suffice with an additional fifteen after stuffing.

I used the stuffed squash as a main dish, with beets, a pilaf, and salad. And there are three more Delacorns for my delectation. Thank you, compost pile.

Looking for…Thanksgiving recipes. Every family has dish for Thanksgiving dinner that simply must be served or “It wouldn’t be Thanksgiving without (fill in the blank.)”  I’d love to hear from you if you have a family favorite you are willing to share.

Pumpkin Spice Cake

2 cups flour

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

1½ teaspoons cinnamon

1 teaspoon ginger

½ teaspoon nutmeg

¼ teaspoon cloves

¼ cup or one-half stick butter

½ cup granulated sugar

½ cup, tightly packed, dark brown sugar

½ cup vegetable oil

3 eggs

1½ to 1¾ cups pumpkin puree

1/3 cup buttermilk

Heat the oven to 350 degrees and grease and flour a 9-by-13-inch baking pan. Line with parchment of you wish to turn the cake out.

Sift together flour, baking powder and soda, salt, and the spices.

Cream together butter and granulated and brown sugars.

Add and beat in oil and eggs.

Mix in pumpkin.

Add the dry ingredients alternately with the buttermilk and mix enough to make a smooth batter.

Pour into the baking pan and bake for 30-35 minutes or until a tester inserted comes out clean.

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These smoky and sweet breakfast sausages are infused with warm spices and maple syrup. They can be served alongside pancakes or stuffed inside a hearty breakfast sandwich. You can even freeze them for later! Then the links can be defrosted and pan-fried whenever you're craving some smoky-sweet breakfast sausages.

Smoky Maple Veggie Sausages [Vegan]

Serves

8 sausage links

Ingredients

  • 1 large roasted shallot
  • 1/2 cup sweet potato purée
  • 2 tablespoons maple syrup
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • Salt and pepper
  • 3/4 cup cold vegetable broth
  • 1 1/2 teaspoons liquid smoke
  • 1/2 cup oat flour
  • 1 cup vital wheat gluten

Preparation

  1. Prepare your steaming equipment, such as a saucepan with a steamer insert and lid.
  2. In a blender (or food processor), combine the roasted shallot, sweet potato puree, maple syrup, thyme leaves, fennel seeds, ginger, cinnamon, cloves, and a good pinch of salt and pepper. Process until very well combined, scraping down the sides of the blender (or processor) as needed.
  3. Transfer the mixture to a large bowl. Pour in the vegetable broth and liquid smoke, and mix until completely combined.
  4. Add the oat flour and vital wheat gluten. Mix until fully incorporated, using your hands if necessary, until the mixture forms a thick, moist dough.
  5. Knead the dough for about 1-2 minutes to develop the gluten, which creates a chewier sausage. Omit this step if a softer sausage is desired.
  6. Divide the dough into eight equal pieces. Roll the first piece of dough into the shape of a sausage link, and place on a sheet of aluminum foil. Roll the dough up in the foil and twist the ends. Repeat with the remaining pieces of dough.
  7. Steam the sausages for 35-45 minutes, or until they feel relatively firm to touch. Cool for 5 minutes before removing the foil.
  8. Preheat a skillet over medium heat. Spray with cooking oil, or add some olive oil. Cook the sausages in the skillet for approximately 2-5 minutes, turning occasionally, to brown the outsides. Alternatively, slice the sausages first, and cook the slices for 1-2 minutes on each side.
  9. Serve warm. Leftover sausages can be stored in the refrigerator or frozen.

Nutrional Information

Per sausage: Calories: 116 | Carbs: 16 g | Fat: 1 g | Protein: 13 g | Sugar: 5 g | Sodium: 25 mg

Notes

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Fun and (relatively) healthy breakfast foods. Hi! I'm Claudia, and oatmeal obsessor, pumpkin enthusiast, pancake fiend, vegetarian, law student and honorary drama queen. You can catch me over at The Breakfast Drama Queen, my little blog dedicated to fun and (relatively) healthy breakfast foods.



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During the fall and winter seasons, all you want is a warming, spiced meal to keep you cozy. This soup combines the warmth of pumpkin soup with curry spices that make the meal even more comforting. We can't think of a better seasonal dish! Plus it is oil-free, vegan, nut-free, soy-free, grain-free, AND refined sugar-free.

Oil-Free Pumpkin Curry Soup [Vegan, Grain-Free]

Calories

100

Serves

8-10

Cook Time

20

Ingredients

  • 1 large yellow onion, diced
  • 1/2 cup water
  • 2 cloves of garlic, minced
  • 2 15-ounce cans pumpkin purée
  • 2 13.5-ounce cans full-fat coconut milk
  • 2 cups water and 1 vegetable bouillon cube
  • 1 1/2 cups carrots, blended with 1/4 cup water
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon Himalayan salt
  • 1 teaspoon turmeric powder
  • 1 tablespoon curry powder

Preparation

  1. In a medium pot, heat 1/2 cup water, garlic, and onion until water cooks off.
  2. Pour in remaining 2 cups water and vegetable bouillon and bring to a boil.
  3. Add chopped carrots and 1/4 cup water to the blender and blend carrots until nice and creamy like applesauce.
  4. Add pumpkin, coconut milk, and blended carrots and mix thoroughly until nice and creamy.
  5. Add remaining ingredients and let simmer for 15 minutes.

Nutrional Information

Per Serving: Calories: 100 | Carbs: 6 g | Fat: 8 g | Protein: 1 g | Sodium: 181 mg | Sugar: 3 g

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What's cozier than warm, roasted stuffed peppers and tomatoes? Peppers and tomatoes that are stuffed with an herbaceous risotto! Though the recipe may sound involved, it only requires 9 ingredients. These flavorful stuffed veggies only taste better with time.

Risotto and Herb Stuffed Peppers [Vegan, Gluten-Free]

Calories

219

Serves

4

Ingredients

  • 4 medium red peppers, roasted
  • 4 large tomatoes
  • 1 1/2 onions
  • 4/5 cup and 1 tablespoon of rice for risotto
  • 4 tablespoons chopped parsley
  • 1 bunch of fennel
  • 3 mint leaves
  • 12 basil leaves
  • 1 tablespoon minced garlic
  • Salt and pepper, as needed
  • Oil, as needed

Preparation

  1. Wash tomatoes and peppers. Cut off the tops and set them aside. Remove the tomato pulp and set it aside. Clean the peppers and set the pulp aside
  2. In a blender mix the tomato pulp, pepper pulp, garlic, onion, herbs, salt, and pepper.
  3. Mix the blended mixture with raw rice and fill the vegetables. Spray abruptly with oil, close each with the top, place them in a pan, add a cup of water to each, a little more oil, and salt and bake at 360°F for an hour and a half.

Nutrional Information

Per Serving: Calories: 219 | Carbs: 51 g | Fat:1 g | Protein: 6 g | Sodium: 16 mg | Sugar: 12 g

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Homemade pasta, Italian classics, and more. I'm a landscape architect, but now my job is to cook and take food photos for magazines and companies . I'm vegan because I love animals and I want to do the best I possibly can for the environment. My goal is to help everyone get closer to having a vegan kitchen because it's necessary to protect our planet and resources and it is important to consume consciously. My vegan meals are healthy and ethical, but I also have a sweet tooth. To be convinced of how good they are, just try!



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These tacos are loaded with bold flavor and they’re perfect when you need a quick and easy meal.  The spicy cilantro sauce is versatile enough to be paired with nearly any savory dish that needs an extra kick of flavor.  

Cauliflower-Chickpea Tacos With Spicy Cilantro Sauce [Vegan, Gluten-Free]

Calories

159

Serves

8

Cook Time

25

Ingredients

To Make the Spicy Cilantro Sauce:

  • 2 jalapeño peppers, rough chopped
  • 2 bundles of fresh cilantro, washed and dried
  • Juice of 1 medium lime
  • 1/4 cup extra virgin olive oil
  • Sea salt to taste

To Make the Cauliflower-Chickpea Filling:

  • 1 head of cauliflower, cut into florets
  • 1 15-ounce can chickpeas, drained and rinsed
  • 2 tablespoons of Spicy Cilantro Sauce

To Assemble the Taco:

  • 8 gluten-free tortillas
  • Shredded red cabbage and greens or topping of your choice
  • Lime wedges (optional)
  • Vegan sour cream (optional)

Preparation

  1. Place peppers, cilantro, and lime juice into a bowl of food processor or high-speed blender and process. With the motor running, add olive oil in a slow stream. Season with salt to taste, set aside.
  2. Place cauliflower and chickpeas in a large bowl, add 2 tablespoons of spicy cilantro sauce and toss to coat. Transfer to a shallow baking pan and spread evenly.
  3. Place in pre-heated oven and bake until cauliflower is fork tender, about 25 to 20 minutes, tossing halfway through cooking.
  4. While cauliflower-chickpea mixture is cooking, wrap tortillas in foil and warm in the oven.
  5. To assemble, layer cauliflower-chickpea mixture on your tortillas, follow with cilantro sauce, and toppings of your choice. Serve with a wedge of lime and a bit of vegan sour cream.

Nutrional Information

Per Serving: Calories: 159 | Carbs: 17 g | Fat: 8 g | Protein: 5 g | Sodium: 152 mg | Sugar: 4 g

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To devil a person means to harass or worry them. To devil a food -- now that's something altogether more delightful.

The "Oxford Companion to Food" says the term "deviled" was first used in reference to food in the 18th century, and that it refers to food "cooked with fiery hot spices or condiments."

In other words, making food that is as hot as Hades.

Look up deviled in the dictionary as it applies to food and you'll find that deviling is described in general terms as making foods with spicy seasoning, such as hot sauces, peppers or cayenne.

Also, many deviled recipes call for bringing a bite or tanginess to the dish, from mustards to vinegars and Worcestershire sauce.

Then there's sweet devil's food cake. This dish name reportedly comes from its sinfully chocolatey flavor and the slight reddish hue of the cocoa powder used to make it.

Deviling dishes usually comes up during the spring and summer when we're boiling eggs and deviling them into wonderful two-bit snacks.

Still it's Halloween, so we thought we'd take a look a few ways to whip up a little delicious devilment in the kitchen with deviled crab, ham, eggs - and cake, too.

Dig in.

Deviled ham -- from the can or made at home -- is a spicy treat on crackers or sandwiches. (Photo by Ann Maloney, NOLA.com | The Times-Picayune) 

When I was a kid, I loved Underwood Deviled Ham, with the little red devil holding his pitchfork and waving to me on the label. (The company trademarked the friendly evil spirit in the 1870s and it is now the oldest food trademark in the United States.)

I'd spread the spicy ham on saltines as an afternoon snack. Now I only buy it at the start of hurricane season as one of those items to put in my storm prep box.

You can make your own deviled ham at home. Try it with already spiced ham, like Chisesi Brother's Cajun Ham, if you want a good kick. Be cautious with salt because ham already is salty.

You can do this treatment to many kinds of proteins. My husband's mother made her chicken this way. She ground up the protein and then seasoned it into a delicious spread.

This recipe is adapted from one at Foodnetwork.com.

Deviled ham
Makes 2-1/2 cups

1 pound smoked ham, cut into 1-inch cubes

1/4 cup mayonnaise, plus more as needed

1/2 cup chopped onion

2 tablespoons fresh parsley

3 tablespoons brown sugar

2 tablespoons hot sauce

1 tablespoon Worcestershire sauce

2 teaspoons paprika

1/2 teaspoon turmeric

1 teaspoon yellow mustard

Salt, to taste

Pepper, to taste

Place ingredients in food processor and blend until smooth. Test for spreadability; add more mayonnaise as needed. Serve spread on crackers, or use to make sandwiches.

Keeps in airtight container in refrigerator for a few days.

Jason Seither of Seither's Seafood in Harahan makes deviled, or stuffed crabs, like this one prepared on Oct. 25, 2017, using his mother's recipe. (Photo by Jason Seither) 

This deviled recipe from Jason Seither of Seither's Seafood in Harahan comes from a place of love: "When I was a kid my dad would come home from fishing with a couple bushels of live crabs and we would have crab boils in my backyard with all of our family and friends."

"After everyone had their fill of crabs, we would still sit around the table and pick the crab meat and the next day my mom would make deviled crabs," he said.

"This was one of my favorite things my mom cooked for us," he said. "What I liked most about my mom's crabs was that she used a lot of crab meat and put the crab stuffing back into the crab shell for a great presentation. And, for some reason, it just tastes better that way.

"It is a time-consuming process, but very rewarding at the end."

Denise Seither's Deviled Crabs
Makes 1 dozen

1 dozen boiled crabs

1/2 cup butter

1 finely chopped medium onion

1 finely chopped bell pepper

3 stalks of celery, minced

4 toes garlic toes, minced

2 cups of crab or seafood stock (see recipe in instructions below)

1 teaspoon hot sauce

1 teaspoon Italian seasoning

Fresh cut parsley

Salt, to taste

Pepper, to taste

1 loaf of stale French bread, chopped fine

Panko bread crumbs

Pick all meat from the crabs, including claws. Set meat aside.

Place all empty shells in pot, cover with water, about 4 cups, and boil until water is reduced by half. Strain crab stock and set aside. Should be about 2 cups.


Clean crab body shells. Set aside.

Add butter to saucepan, add onion, bell pepper, celery and garlic. Simmer about 3 minutes.

Add crab stock, hot sauce, Italian seasoning, parsley and salt and pepper. Bring seasoning to a boil.

Add crab meat and when it starts to boil again, turn off heat. Add bread crumbs to mixture until stuffing is dry enough to form patties.

Place stuffing in the crab shell. Sprinkle with bread crumbs and bake for 30 minutes in a 350-degree oven.

Devil's Food Cake, like this one baked by Hillary Guttman of Laurel Street Bakery on South Broad on Oct. 25, 2017, gets its name from the slightly red hue of the cocoa powder used in the recipe. (Photo by Ann Maloney, NOLA.com | The Times-Picayune) 

Hillary Guttman's mother's birthday is Thursday (Nov. 2) and this Devil's Food Cake is the one she insists be served at her celebration. The recipe is from Susan Lafaye, Guttman's mother. It's one she wrote down and included in a "mom's recipes binder" that she gave to each of her three children.

"This is the one she always made for me when I was a kid growing up, and she always says, 'I have the best chocolate cake recipe,'" Guttman said.

Guttman's mother helped her start the Laurel Street Bakery, which moved to 2701 S. Broad St. in 2013.

"She baked all the time for us. Quite a few of the recipes that I use today are some variation of ones she used to use -- like our cinnamon roll recipe is a recipe she would make at home, and our sand tarts, like Mexican wedding cookies, we used to make every Christmas for as long as I can remember."

The cake is rich and chocolatey, but not too sweet.

"It just has a really good, dense, chocolate flavor," Guttman said. "It's a really hard cake to mess up, but it's really flavorful. A lot of times I find when you eat a chocolate cake, it's very pretty but it doesn't have a lot of chocolate flavor. And if it has flavor, it comes from the icing, and this actually comes from the cake."

Try it at the bakery, or in your own kitchen, and see if you agree.

Devil's Food Cake
Makes 1 two-layer 9-inch cake

3/4 cup cocoa powder

2 cups boiling water

1 cup butter

2-1/2 cups sugar

1-1/2 teaspoons of vanilla

4 eggs, beaten

3 cups flour

1 teaspoon salt

2 teaspoons baking soda

1/2 teaspoon baking powder

Cream cheese icing (See recipe below)

Preheat oven to 350 degrees. Arrange two racks in center of oven.

Butter two 9-inch round cake pans. Line bottoms with parchment, if desired. Sprinkle bottoms and sides of pans with cocoa powder, if desired. Tap out excess.

Sift cocoa into medium bowl, and whisk in boiling water until fully incorporated. Set aside to cool.

In bowl of electric mixer, add butter and sugar. Whip on medium speed until fluffy and light. Gradually add sugar, mixing until fluffy and light, about 3 to 4 minutes. Scrape down sides of bowl as needed.

Place mixer on low speed and gradually add eggs, beating between each addition. Scrape down sides as needed.

In mixing bowl, sift together flour, baking soda and salt.

With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time. Start and end with flour mixture.

Divide batter evenly among prepared pans.

Bake about 35 to 45 minutes, rotating the pans for even baking. Cake tester should come out clean.

Transfer cake pans to wire racks. Cool about 15 minutes. Turn out cakes. Place cakes on racks, parchment paper or bottom-side down, and allow to cool completely before icing.

Place one cake layer on a serving plate. Spread about 1-1/2 cups of icing over top. Add second layer and spread another 1-1/2 cups icing on top; cover the outside of the cake with remaining icing.

Chocolate Cream Cheese Icing
Makes enough for a 9-inch cake

1/2 cup butter, softened

8 ounces cream cheese, softened

1 tablespoon lemon juice

1 teaspoons vanilla

2-1/2 cups powdered sugar, plus more as needed

4 ounces unsweetened chocolate

Add butter and cream cheese to electric mixer bowl. Mix on medium for a few minutes, scraping bowl as needed, until creamy and smooth. Stir in lemon juice and vanilla until incorporated.

Gradually add powdered sugar until icing reaches desired consistency.

Melt chocolate in microwave. Use caution: Microwaves vary, so test it by heating for 30 seconds at a time.

Store at room temperature until used. Add chocolate to cream cheese icing and mix well by hand.

If necessary, place icing in refrigerator for 10 minutes, but do not allow it to chill thoroughly.

A trio of deviled eggs at Mondo, Susan Spicer's Lakview restaurant. (Photo by David Grunfeld, NOLA.com | The Times-Picayune archive)  

Food writer Judy Walker offers lots of great tips in her feature on how to make great deviled eggs below.

Here is Susan Spicer's recipe for the deviled eggs. She has been serving this popular appetizer at Mondo since it opened in 2011.

Mondo deviled eggs
Makes a dozen

6 hard-cooked eggs, peeled, cut in half, yolks and whites separated

1/2 cup mayonnaise

1 teaspoon Dijon mustard

1 teaspoon Coleman's dry mustard, mixed with 1 teaspoon water

Salt, to taste

Pepper, to taste

Cayenne, to taste

Paprika, fresh herbs, for garnish

Mash yolks with fork in small bowl and stir in rest of ingredients. The yolk mixture should have a little bite from the mustard and the cayenne. Pipe or spoon the mixture into the egg whites.

Garnish with paprika, chopped herbs or small toasted croutons, if desired.

For a variation you can divide the yolk mixture into thirds.

For Basil Eggs: Add 1 tablespoon blanched, finely chopped basil. Garnish with small pieces of prosciutto, crisped in the oven.

For Curry Eggs: Add 1 teaspoon curry paste (we like Patak's) or curry powder. Garnish with fried shallots or onions.

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Ingredients

250g cold water

10g cornflour or gluten-free flour mix

20g fine tapioca pearls

3 tsp ground chia seeds

1 tsp ground turmeric

1 tsp ground allspice

100g coconut milk

1 tsp vinegar

20g desiccated coconut

180g white gluten-free flour mix

½ tsp bicarbonate of soda

½ tsp baking powder

80g raw, coconut or muscovado sugar

flaked coconut to finish

extra sugar, any sort, to finish

Method

1. Line the base of a round 18-centimetre diameter cake tin, and heat the oven to 180C (160C fan-forced).

2. Put the water in a saucepan, whisk in the cornflour, add the tapioca and bring to the boil, stirring constantly. Remove from the heat and scrape into a large mixing bowl. Whisk in the ground chia, turmeric and allspice, followed by the coconut milk and the vinegar.

3. In a small bowl mix together the desiccated coconut, white flour mix, bicarbonate of soda, baking powder and sugar. Stir the dry ingredients together evenly, breaking up any sugar lumps, then stir them through the tapioca mixture until just combined but no more (as the bicarb will have started to bubble).

4. Scrape the batter into the tin, then smooth the top with a very wet pastry brush. Sprinkle the top with sugar, then flaked coconut, and bake for about 40 minutes, until the cake feels firm and pulls away slightly form the side of the tin. The coconut turns a deep golden brown, so if you want it lighter, cover the top of the cake with foil for the last 15 minutes of baking. Leave to cool in the tin, then it's ready to serve.

Tip: If you double the quantity for a lavish birthday cake, bake it in two tins rather than one large deep cake as it will bake more evenly that way.

This recipe can be easily adapted for chocolate-coconut friands.

For more vegan baking, try Dan Lepard's pea, basil and eggplant tart with tahini shortcrust pastry.

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A box of these homemade raw vegan Snickers truffles makes for the perfect gift! Use whatever mold you have on hand to make them into adorable little sweet treats. The peanut butter fudge layer is topped with a luscious date caramel that is then covered in chocolate. Mmmmm.

Raw Snickers Truffles [Vegan, Grain-Free]

Calories

51

Serves

35-40

Ingredients

For the Fudge Layer:

  • 2/5 cup of raw peanuts
  • 2/5 cup of natural peanut butter
  • 1 1/2 to 2 tablespoons maple syrup
  • 1 tablespoon melted coconut butter
  • Pinch of sea salt

For the Caramel Layer:

  • 2/5 cup of juicy pitted dates
  • 1 tablespoon warm water
  • 2/5 cup of finely chopped raw peanuts
  • Pinch of sea salt

For the ChocolateLayer

:

  • 3 tablespoons raw cocoa powder
  • 1 1/2 tablespoons cocoa butter
  • 1 tablespoon maple syrup

Preparation

  1. Blend peanuts in a food processor until they look like breadcrumbs. Add maple syrup, coconut butter, salt, and peanut butter. Keep blending until it forms a ball or stays together like a fudge.
  2. Press the mixture into the bottom of the silicon forms until each is about 1/2 full. This layer will be the top when you take them out of the forms.
  3. Make date caramel by blending dates until almost smooth. Add about 2 tablespoons warm water and keep blending. Add chopped peanuts and salt, stirring with a spoon until combined.
  4. Put the caramel and peanut layer on top of the fudge. Put in freezer for 30 minutes.
  5. Melt all the chocolate ingredients on a low heat until combined. If you want them to be raw, the temperature shouldn’t go over 113°F. Take the truffles out of the freezer and add chocolate layer.
  6. Freeze it at least 2 hours before removing from mold. Keep in an airtight container in fridge for up to a couple of weeks.

Nutrional Information

Per Serving: Calories: 51 | Carbs: 5 g | Fat: 3 g | Protein: 2 g | Sodium: 21 mg | Sugar: 3 g

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Creative and healthy recipes with minimally processed ingredients. Laura is a simple law student, who in her free time hides herself in the kitchen, where she goes creative and tries to develop new recipes. It’s important for her that the ingredients should be as less processed as possible. She always looks for natural ingredients or grows the ingredients by herself. She posts her new recipe creations in her blog called HealthyLaura and she tries to use as many superfoods as possible.



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These quick paleo sweet potatoes in coconut oil are sweet, spicy, and so easy to make! A light and healthy fall side that your family will love!

Paleo Maple Oven-Roasted Sweet Potatoes [Vegan, Grain-Free]

Calories

169

Serves

4

Cook Time

25

Ingredients

  • 2 pounds of sweet potatoes cut into 1-inch cubes (about 8 cups of cubes or 2 large/4 small sweet potatoes)
  • 1 tablespoon coconut oil melted
  • 2 1/2 tablespoons maple syrup, plus more for drizzling
  • 1 1/2 tablespoons yellow curry powder
  • 2 teaspoons cinnamon, plus more for sprinkling
  • 1/2 tablespoon fresh ginger, minced
  • Salt/pepper

Preparation

  1. Preheat your oven to 400°F.
  2. In a large bowl, toss the cubed sweet potatoes with coconut oil and maple syrup and
  3. toss to evenly coat.
  4. Add in half of the yellow curry powder and cinnamon and toss to coat. Add in the remaining curry powder, cinnamon, and the ginger and toss until all the potatoes are coated
  5. Place the potatoes onto a baking sheet (you’ll probably need two!) and sprinkle with salt and pepper. Bake for 15 minutes. Flip the potatoes and bake for another 5-10 mins or until fork tender
  6. Sprinkle with cinnamon, if desired, and drizzle with maple syrup.

Nutrional Information

Per Serving: Calories: 169 | Carbs: 36 g | Fat: 2.4 g | Protein: 2.4 g | Sodium: 108 mg | Sugar: 11.3 g

Notes

Tossing in two batches ensures that the spices are evenly coated, and you don’t bite into a curry bomb!

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Over-the-top dinners and desserts that are deceptively easy to make. Taylor is the blogger, recipe developer, photographer and general mess maker behind the blog Food Faith Fitness. Her blog aims to show that eating healthfully does not have to break the bank or equal bland and boring! It can be easy to make and totally delicious. Taylor believes in living a balanced, whole life so Food Faith Fitness also focuses on fitness/nutrition tips and working on keeping Christ at the center of daily life. However, Taylor also believes that moderation is key, so sometimes it’s ok to just go and eat a cookie! When she isn’t blogging or messing up her kitchen, Taylor leads a pretty simple life. Places that you could find her include: the gym, her Bible study or just snuggling up on the couch with husband and doggy, watching The Food Network (Chopped in particular!) Taylor also has not-so-secret obsessions with all things peanut butter, cookie dough (even better if they are together!) pink and leopard print. Keep up with her on Facebook, Twitter, Instagram, and Pinterest.



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A consistent rich flavor with lots of protein blended with your aromatics, such as garlic, ginger, and onion. Simply simmer to concentrate.
This tomato coconut curry with cauliflower and chickpeas is made with simple ingredients and spices, so it will be easy to make and enjoy!

Tomato Coconut Curry With Cauliflower And Chickpeas [Vegan, Gluten-Free]

Calories

333

Serves

4

Cook Time

50

Ingredients

To Make the Spice Paste:

  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 tablespoon ginger, minced
  • 28-ounce can fire-roasted tomatoes
  • 3 dried chilis
  • 1 1/2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garam masala

To Make the Curry:

  • 1 cup coconut milk
  • 3 cups cooked chickpeas
  • 3 cups cauliflower florets, steamed
  • 2 cups green peas, frozen and defrosted
  • Cooked brown rice and/or gluten-free naan, for serving

Preparation

  1. Place onion through tomatoes in a blender. Process until smooth. Pour into a large pan and add spices. Sautée for 20-30 minutes to let the flavors combine, stir often.
  2. Mix in remaining ingredients, and simmer 10 more minutes.
  3. Serve with gluten-free naan or cooked brown rice.

Nutrional Information

Per Serving of Curry (before added naan or rice): Calories: 333 | Carbs: 56 g | Fat: 5 g | Protein: 19 g | Sodium: 368 mg | Sugar: 15 g

Notes

If you want this dish to be spicier, try dicing the dried red chilies and adding them back to the curry. If you can’t find whole dried chilies, try adding cayenne pepper to taste, starting with 1/8 teaspoon. The heat will continue to build the longer the curry sits.

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Home cooking, whole foods, and seasonal produce Hello, and thank you for checking out my recipes! My name is Alison and I am the blogger and recipe developer behind Alison's Allspice. My blog focuses on home cooking, whole foods, and seasonal produce. I am a self-taught cook sharing recipes everyone can make. See you in the kitchen!



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These gluten-free and vegan banana blondies with caramel frosting are a fudgy, banana treat! Delicious banana blondies are covered in a simple dairy-free caramel frosting that takes the entire recipe over the top. Just try not to eat all of the frosting before they make it to the blondies- we know its a challenge.

Banana Blondies With Caramel Frosting [Vegan, Gluten-Free]

Calories

309

Serves

12

Cook Time

30

Ingredients

For the Blondies:

  • 2 ripe bananas, mashed
  • 1/2 cup coconut oil, soft
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut sugar
  • 1 cup gluten-free oat flour

For the Frosting:

  • 8 Medjool dates
  • 3 tablespoons coconut oil
  • 3 tablespoons almond milk
  • 1 teaspoon vanilla extract
  • Pinch sea salt
  • 1 cup powdered sugar
  • Almond milk, to thin

Preparation

  1. Preheat oven to 350°F. Line an 8×8-inch baking dish with parchment paper.
  2. In a bowl, beat together the bananas, coconut oil, and vanilla until smooth. Add the coconut sugar and oat flour and mix until no lumps remain.
  3. Pour batter into prepared baking dish and bake for 25-30 minutes or until toothpick comes out clean.
  4. While blondies are baking, add dates, coconut oil, almond milk, vanilla, and sea salt to a high-speed blender. Process on high until smooth. Add powdered sugar and pulse until frosting is thick and smooth. Add a tablespoon or two of almond milk to thin, if needed.
  5. Once blondies have cooled, spread frosting over top. Cut into 12 bars and serve.

Nutrional Information

Per Serving: Calories: 309 | Carbs: 47 g | Fat: 14 g | Protein: 3 g | Sodium: 26 mg | Sugar: 31 g

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Gluten-free and simple, healthy recipes that inspire better choices in the kitchen. Kat Condon is the health coach and gluten-free recipe developer behind Katalyst Health. A fitness fanatic and self-proclaimed burpee lover, Kat uses her passion for healthy living to inspire her readers to make better choices in the kitchen with her simple healthy recipes.



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Ceviche is traditionally made by mixing in raw fish with lime juice and spices in which the acidity of the lime is supposed to 'cook' the fish. This vegan take on the dish requires no cooking at all- using heat or the acidity of the lime. Hearts of palm takes the place of fish to make a refreshing spin on the classic Latin American and Caribbean dish.

Hearts of Palm Ceviche [Vegan, Grain-Free]

Ingredients

  • 2 hearts of palm sticks
  • 1 tomato, chopped
  • 1 slice onion, chopped
  • 1/4 cucumber
  • Jalapeño (as much as you like)
  • 2 tablespoons fresh cilantro
  • Salt
  • 1 lime
  • Chips (optional)

Preparation

  1. Chop all the veggies up. Mince the cilantro.
  2. Mix everything together with lime juice and salt. Eat with chips if you like.

Nutrional Information

Per Serving: Calories: 52 | Carbs: 11 g | Fat: 0 g | Protein: 2 g | Sodium: 147 mg | Sugar: 2 g

Calculation not including chips or salt.

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Budget-friendly bites that make plant-based snacking fun. Melanie and Mark Sorrentino are the cheap suckers behind Rich Bitch Cooking Blog. Together they've trainhopped, tattoo'd their wedding rings on their fingers then moved into a 150 sqft home in the woods with no plumbing for a year. They entertain all ways to eat cheap vegan meals. Each recipe is simplified to the point of no return. These rebels do what they want including eating the best meals in the galaxy.



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