Swedish Meatballs

In my opinion, Swedish meatballs are the highest form of meatballs. I’d take them over spaghetti and meatballs, albondigas, or meatball subs any day.. call me crazy. Two secrets to the softest meatballs on the planet: grate your onion, and soak your breadcrumbs in milk. It’s actually much better if you use white bread but I don’t keep it in the house and these came out great, I just added a little more milk than the original recipe called for.

Swedish Meatballs | www.FOOD-VERSE.com (more…)

Eggplant Parmesan

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Eggplant Parmesan is one of those dishes filled with soul. Deceptively full of calories, but oh-so-worth-it. It’s no easy feat either, breading and frying all those rounds of eggplant just to layer them and smother them in tomato sauce and cheese. But it’s done with love. Nobody makes eggplant parm because it’s easy or fun, well I suppose that depends what your idea of fun is. They do it because they know that at the end of it, it will be worth it.

My version involves less frying, less calories and is much less time intensive than the original recipe (forgive me nonna) but all with the same great flavors, I promise. (more…)

Sweet Potato Black Bean Burgers

Vegan Sweet Potato Black Bean Burgers | FOOD-VERSE.com

I’ve been obsessing over the idea of finding a good black bean burger recipe. This one uses flax seeds as a binder rather than eggs and is chock full of goodies like caramelized onions and mushroom. I didn’t want to add eggs because if you’re making a vegetarian meal, might as well make it vegan; I also didn’t want to add breadcrumbs or rice because we are sandwiching these between two buns after all.

They’re baked rather than fried and hold up nicely. The edges of the patties get nice and chewy and deeply sweet from the natural sugars of the sweet potato but the inside stays soft and doesn’t dry out. The sweet potato carries the smoky spices well and it ends up tasting grilled or barbecued. (more…)

Ghormeh Sabzi (Persian beef stew)

Gormeh Sabzi | www.food-verse.com
Gormeh sabzi is a dish that made it’s way into my kitchen solely by it’s reputation. I had been seeing it pop up in my feed and as any foodie would do, I Google’d the recipe. When I saw how accessible the ingredients were and how easy the recipe was (it includes a slow cooker for crying out loud), there was no stopping me. I was in.

I’ve never had the luxury of having gormeh sabzi prepared for me by a jolly Persian Mama so all I can attest to is my first experience with it and … it’s good. It’s a different version of melt in your mouth stewy meat but rather than being heavy and tomato-based, it’s bright and lemony. Perfect to eat over rice. (more…)

Dan Bing (Taiwanese Egg Crepe)

Dan Bing Taiwanese Egg Crepe | FOOD-VERSE.jpg

When I first saw this recipe floating around on the internet, it took over me. It was Taiwanese street food with ingredients I already had at home. It wasn’t a question of if I was making it, it was when. 

Dan Bing Steps | FOOD-VERSE.jpg

It reminded me of a Korean rolled omelet side dish I grew up eating but with an added crepe! Egg, crepe, Asian street food that you can eat with your hands! Whenever utensils are optional I can hardly contain my excitement. (more…)

Buffalo Cauliflower Bites

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If you’re a lover of chicken wings, and these seem too good to be true, hold on to your pants because you’re about to be blown away. The bit of tempura coating adds that little bit of guilt we all welcome when eating buffalo wings so it doesn’t make it feel like you’re only eating vegetables with hot sauce. The outside gets crispy (really), the inside well steamed, and seasoned as spicy or mild as you like.

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I read a couple versions of the recipe and of course, ended up making it the easiest way, batter and bake before tossing in glorious buffalo sauce.

Start off with a nice big head of cauliflower, and begin cutting into florets. They do stay in the oven for quite some time so make cut into fairly large pieces so the vegetable doesn’t overcook in the process. I recommend making a whole cauliflower per person, trust me. They’re that good. (more…)