Day: April 12, 2021

The Food Network’s Recipe for Popcorn Salad Is Branded a ‘Monstrosity’

A recipe for a popcorn salad is dividing opinion online after it was shared by The Food Network.

While you can buy both sweet and savoury popcorn, one chef, Molly Yeh, has taken it to the next level by adding it to vegetables with a dressing.

Cookbook author Yeh explained it’s an “iconic midwestern dish”, which calls for snap peas, shallots, carrots and celery with a mayonnaise dressing – not forgetting the popcorn.

In a video shared on The Food Network‘s Facebook page, she calls the salad “so midwestern, so quirky and so delicious.”

Yeh starts by seasoning a giant bowl of popcorn with white cheddar powder, which she calls “magic cheesy dust.”

As she whips up the dish, Yeh says: “Popcorn salad is one of those classic midwestern dishes that you would often find in a church basement pot luck. And it’s typically made of veggies, popcorn

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Weekly Meal Plan: Creative, Trendy Recipes to Enjoy!


From trends like the wrap hacks, to dalgona coffee to feta pasta, you might be wanting to recreate these amazing foods in your own kitchen. But this meal plan takes it one step further. Not only will you be catching the latest trends, but you’ll be able to put your own plant-based twist on them and try some new creative eats along the way. Red pepper queso? Yes. Hot chocolate french toast? Yes. Waffle hash browns? Yes. This meal plan is creative foods at their best.

We also highly recommend downloading the Food Monster App  — with over 15,000 delicious recipes it is the largest meatless, vegan, plant-based, and allergy-friendly recipe resource to help you get healthy! And, don’t forget to check out our Weekly Meal Plan Archives!

Are you ready to have a week full of delicious vegan food that leaves you nourished and content? Let’s get started!

This

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How to use leftover cooked broccoli – recipe | Food

Brassicaceae such as broccoli, purple sprouting broccoli and romanesco, which are all nearing the end of their long winter season, contain a compound called sulforaphane that is believed to have myriad health benefits. According to NutritionFacts.org, “Cruciferous vegetables like broccoli can potentially prevent DNA damage and … activate defences against pathogens and pollutants.” To reap those nutritional benefits, however, it’s best to eat the whole plant, fresh or frozen, including its leaves and stalks. Peel and thinly slice the thickest stalks against the grain, then cook alongside the rest of the plant, or simply eat them as a crudite. Purple sprouting broccoli, in particular, can have especially woody stalks towards the end of the season. Trim the base with a peeler, finely chop the most fibrous ends, and slice the rest in half vertically from the floret down, so thinning the thick stem.

And if you ever have any

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