online cake

724 Views

Everyone knows about cranberries and blueberries but have you heard of aronia berries? It is a shrub native to North America and they are also known as choke berries. They have earned this name because of their sharp taste which has been known to cause dryness in the mouth. However, don’t let the name mislead you, these berries are completely safe for consumption and they also have several health benefits. Aronia berries have a resemblance to cranberries and are small in size and are available in black or red colors. Early North Americans used it for medicinal purposes- like treating colds. They are available in numerous forms- dried, fresh, and in liquid form. In this article, we will explain some aronia berry health benefits which you may not be aware of.

It has cancer-fighting properties– People having certain types of cancer might get health benefits by consuming Aronia berries. It has been found in studies that Aronia berry has helped in avoiding colon cancer in rats. Also, another research study has shown that people with breast cancer have also received health benefits. Aronia extracts have significantly reduced the damage of the cells.

Maintains the organ health– Consuming the juice of Aronia berry helps in improving liver function. Though the research of Aronia berry is still underway, it has shown encouraging results as of now. Besides having good taste, it is also known for improving the overall health of the organs.

Helps in Weight loss– People with obesity can get lots of health benefits by consuming Aronia. An experiment was carried out on obese mice. The Aronia extracts were introduced and they helped in destroying fat generation as well as helping to produce positive changes in body weight. In other words, we can say that Aronia berry extracts can be an admirable addition to fat-loss diets.

Antidiabetic properties– Aronia berry health benefits are many. According to the American Society for Nutrition, a 2019 study revealed that “consumption of aronia berry (poly)phenols improved endothelial function and modulated gut microbiota composition, indicating that regular aronia consumption has the potential to maintain cardiovascular health in individuals at low risk of cardiovascular disease.” It has also been found to resist insulin on various levels. It prevents the spikes and drops of blood sugar levels which is quite dangerous for a large percentage of diabetics. The anti-diabetic properties not only positively affect the blood glucose levels but also help in reducing weight which is pivotal for many diabetics.

Can fight infections– Aronia extracts are considered very effective for people suffering from Urinary Tract Infections (UTI). The right consumption amount can bring hosts of benefits to people suffering from diarrhea, ulcers, and gastric problems.

Besides the above-mentioned benefits, aronia berries are packed with vitamins. They are low in calories and fat and are used for two main purposes- therapeutic and culinary. For example, fresh aronia berries are also used in muffin cakes, tarts, and pies. Moreover, they are also being used in jelly and jam. As far as therapeutic uses are concerned, aronia is great for improving cardiac health, lowering eye-related problems, and regulating blood pressure and cholesterol levels

New cocktails hit the scene every day, bringing fresh and exciting twists to the world of whisky. But while experimental modern variants are often short-lived, the classics have stood the test of time and remain the go-to recipes for malt lovers all over the world. Whether you’re a Glenmorangie aficionado or just have some leftover whisky to make us of, these four cocktails will do the trick.

The Whisky Sour

The whisky sour is one of the all-time classics with history dating back more than a century and a raft of variations including the Boston and New York sours. Here’s how to make the original in all its glory with some Glenmorangie.

Glass: Lowball glass (short tumbler)

Ingredients:

  • 50ml whisky
  • 30ml fresh lemon juice
  • 10ml sugar syrup
  • 1 egg white
  • 1-3 dashes bitters

Method:

Combine the egg white, sugar syrup, whisky and lemon juice in a cocktail shaker and shake it. Fill the shaker with ice and shake again until it’s frothy and chilled. Prepare a glass topped with ice, strain the mix over the top and finish with up to three dashes of bitters.

The Old Fashioned

It’s in the name, really. Many whisky connoisseurs consider the old fashioned to be the quintessential cocktail and the epitome of its historical definition. Balancing simple ingredients without any unnecessary fanfare, this recipe is essential knowledge for any whisky buff worth their salt.

Glass: Lowball glass (short tumbler)

Ingredients:

  • 60ml whisky
  • ½ teaspoon sugar (increase to a full teaspoon if you like it sweeter)
  • 4 dashes orange bitters
  • 1 twist of orange peel

Method:

Add the Glenmorangie whisky, sugar and bitters to a glass, mix and muddle to crush the sugar and combine. Top up with ice and stir, finishing with a twist of orange to garnish.

The Hot Toddy

Warm and comforting without being sickly sweet, the hot toddy is a delightful nightcap and the perfect cocktail to sip in a cosy nook by the fireplace – or just at the table with friends over a card game.

Glass: Coffee mug

Ingredients:

  • 175ml boiling water
  • 45ml whisky
  • 2 to 3 teaspoons honey
  • 1 lemon
  • 1 cinnamon stick

Method:

Juice half the lemon. Add boiling water to the mug (only use warm water if serving in glass) and pour in whisky, honey and 2-3 teaspoon of lemon juice. Stir until the honey is fully dissolved. If required, add more lemon juice or honey to taste, and garnish with a cinnamon stick and a slice of lemon.

The Whisky Highball

Light, refreshing and easy as all hell to make, the whisky highball is perfect for sunnier days when you want a crisper way to enjoy your whisky.

Glass: Highball glass

Ingredients:

  • 50ml whisky
  • 100ml soda water (or ginger ale)

Optional:

  • 1 fresh orange

Method:

Fill a highball glass with ice, pour in the whisky then top up with soda water or ginger ale. You can adjust the quantities with one part whisky to two parts mixer depending on the size of your glass. If you want another sweet alternative, add orange slices with the ice and juice the second half to combine with your whisky and soda water.

Are you just beginning to start a vegan lifestyle? We’ve got good news for you – there are some easy hacks to make tofu taste exactly like meat! In this post, we’ll look at how to create mouthwatering tofu that replicates steak, chicken, or chicken nuggets.

Which meat do you want your tofu to taste like?

First, decide if you want your tofu to taste like chicken, beef, pork, or fish – or any other type of meat. Unsurprisingly, there are many different recipes for changing the taste of your tofu, so it’s good to have a specific idea of what meat you want to replicate first.

How to make your tofu taste like chicken

Making tofu taste like chicken is a fine art. It’s more about manipulating the texture than the taste and then adding the same sauces and flavors that you would normally add to a chicken breast. Here is one way to replicate that chicken-y texture:

Ingredients

  • 1 block of firm or extra firm tofu is best
  • 1 tbsp olive oil or another type of oil
  • 1 tsp salt
  • 1 tsp soy sauce
  • 1 tbsp flour (cornflour is best or plain flour also works)
  • BBQ or hot sauce

Method

  1. Press your tofu for around 30 minutes before using. This helps the tofu absorb the flavors and ensures that it doesn’t fall apart when cooking! We recommend purchasing a tofu press for the best results, such as this one from Tofubud.
  2. Cut the tofu into large cubes, then place them in a large bowl.
  3. Coat your tofu pieces with soy sauce and oil – toss them all together to create a coating. Then, cover the tofu pieces with salt and cornflour.
  4. Keep mixing until no cornflour is visible.
  5. Place the tofu pieces on a tray in the center of your oven (pre-heated to 355F) and cook and cook them for 20-30 minutes.
  6. Coat the tofu in BBQ or hot sauce to eat on the side of a meal (just as you would eat a chicken breast). Otherwise, you can use the tofu ‘chicken’ pieces in curries, stir-fries, pies and other dishes.

How to make tofu chicken nuggets

Chicken nuggets are perhaps the ultimate comfort food. If you’re missing them after going vegetarian or vegan, here’s how to make tofu nuggets!

Ingredients

  • 1 block of pressed tofu
  • 1/3 cup non-dairy milk
  • 1/2 cup breadcrumbs
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried parsley
  • 1 tbsp nutritional yeast
  • 2tbsp mustard

Method

  1. After pressing your tofu, cut it into small cubes, each about the size of a chicken nugget.
  2. Mix the soy milk, nutritional yeast, mustard, and all spices in a bowl. Put the breadcrumbs in a separate bowl.
  3. Cover one piece of tofu with the liquid mixture, and then coat it with breadcrumbs. Make sure that the coating is thick.
  4. Put the tofu in a hot pan. Repeat this process for as many nuggets as you can fit in a pan.
  5. Fry the tofu pieces until they are golden brown and crispy.
  6. You can also bake your tofu nuggets. If you have a baking sheet you can forfeit the oil, so the nuggets will be much healthier.
  7. To do this, place the baking sheet on the baking tray, and then put your nuggets on top.
  8. Bake the tofu pieces in a pre-heated oven for 25 minutes, turning over once.

How to make your tofu taste like ground mince

You can also use mashed-up tofu to create a ground beef-like substitute! Here’s how:

Ingredients

  • Firm or extra-firm tofu
  • Soy sauce
  • Oil, such as olive oil
  • Smoked Paprika
  • Onion Powder
  • Garlic Powder
  • Chilli Powder
  • Nutritional yeast

Method

  1. If your tofu is stored in liquid, press it before continuing.
  2. Place the tofu into a bowl. Using a fork, mash the tofu up until it looks ‘scrambled’.
  3. Mix all other ingredients in a separate bowl. The wet and dry will combine to make a paste. Then, add this paste to your tofu scramble mix.
  4. Once the tofu mix is combined, spread it out in an even layer on a baking tray.
  5. Bake the mixture the oven for 20 minutes or more. Keep an eye on it – when it is ready, it will look crispy and browned and have the texture of mince.
From realistic ‘chicken’ pieces in a curry to a hearty mix that will make a delicious spag bol, tofu is incredibly versatile. You can use it to recreate most meat dishes, so you don’t have to go without! While a lot of tortilla dishes are meat-based there are also plenty of options for non-meat eaters. So, why not show off with this tortilla casserole the next time you entertain?

Why a tortilla casserole anyway?

Tortilla casseroles are, quite simply, delicious. Not only do you get all the really good deliciousness of all the ingredients inside, but it’s also far less messy to eat than a traditional enchilada. This is because instead of all your tasty ingredients being wrapped up, they’re laid out in a dish. No food ending up on the floor, or all over your hands with this one. Plus it is FULL of some of the most delicious ingredients: black beans (rinsed and drained), olive oil, sour cream, trader joe’s cheese (2 cups, which makes us very excited) and corn tortillas. You’ be happy to hear that you can also change the whole thing up and make it totally vegan if you want to.

Is this recipe easy to make?

It’s even easier than that. It’s so easy, you’re not just going to like it, you’re going to love it. With a prep time of roughly 2o minutes, a cook time of 45 minutes, your total time is only approximately 45 minutes. So, we completely rate this recipe as a simple and tasty way of showing off your culinary skills, even if you’re making it for the first time.

How to make a vegetarian tortilla casserole

We’ve put together a recipe that uses minimal ingredients to keep things quick and easy. Remember, you can always substitute these ingredients for other things. You can also add to this recipe as you get more comfortable with it. Keep reading to see our suggestions for additions and substitutions.

Ingredients

2 Tbsp olive oil 1/3 c diced green or red onion 2 tsp minced garlic (about four cloves) 8 oz fresh spinach 12-14 oz bag frozen corn Can of black beans, rinsed and drained 16 oz jar salsa or enchilada sauce 1/2 c sour cream or plain Greek yogurt 12 medium flour tortillas (you can use corn tortillas but then you’ll need more of them). You can also make your own flour or corn tortillas with this handy tortilla press, which we love. 2 c cheddar, jack, or Mexican-style cheese (2 cups shredded)

Directions

  1. Before you do anything, make sure to preheat your oven to 350ºF. Also prepare a 13×9 baking dish with cooking spray.
  2. Put a pot on the stove and either boil or steam your frozen corn to get it to thaw.
  3. While your corn is cooking, chop up your onion and garlic.
  4. On a second stove plate, pour your olive oil into a pan or skillet and bring this plate to medium heat. Add the onion and saute for 3 mins and then add the garlic and spinach, stirring as you do. Saute over medium heat. You’ll know it’s done when the spinach has wilted. Stir occasionally.
  5. Drain & rinse the beans.
  6. Once the corn has thawed, add it to the skillet with your onion, garlic, and spinach mixture. Then add all the sour cream or Greek yogurt and 1 1/2 c of the salsa or enchilada sauce.
  7. Stir up this mixture until everything is combined and your sour cream has completely melted into it, and then turn off the heat.
  8. You’ll still have the remaining salsa /enchilada sauce(1/2 c) so pour this into your baking dish. Spread it using the back of the spoon so that it covers the bottom entirely.
  9. Now you can line your baking dish with 3 of the tortillas. Tear the third one in half and line it along the sides.
  10. Top your tortillas with the mixture of spinach, beans, and corn. Sprinkle this with 1/2 c of cheese.
  11. Repeat this, layering your ingredients until you’ve used them all up. Your top layer will be the last three tortillas which you’ll top with cheese.
  12. Cover your baking dish tightly with foil, and bake the tortilla casserole at 350ºF for 20 mins. Remove the foil and continue baking for another 10 mins, until cheese is nicely melted and slightly browned.

How can I make it dairy-free?

If you’re a vegan and you don’t want to make your casserole with cheese, yogurt, and cream there are other options available. Instead of regular cheese, you can use vegan cheese or you can make your very own vegan cheese sauce at home. Substitute the yogurt with a vegan alternative. You could also ditch the sour cream and use a thick vegan yogurt instead. If you’re vegan-curious and you want some more information on how to explore a plant-based diet, you can read this article. And you can also take a look here for more vegan facts and figures.

How can I show off even more with additional ingredients?

Very good question. While this is really enough to get friends and family totally impressed, and completely satisfied, there are amazing changes you can make to this recipe that will add lovely twists.

Enchilada sauce

You can definitely use enchilada sauce instead of salsa. Enchilada sauce is thinner because it’s made with stock or water, and it doesn’t have the same freshness as salsa.

Cheese

There are a variety of cheeses you can use in a tortilla casserole dish. Monterey jack cheese is a delicious option if you’re looking for a semi-firm washed cheese. We love the jack cheese available at Trader Joe’s. You can even use a combination of cheddar cheese and Monterey jack cheese. The more cheese the better. Of course, if you are a vegan, you can opt to buy an appropriate store-bought version or you use your own homemade cheese.

Herbs and spices

When we made this last we used fresh cilantro and ground cumin to give it a bit of an extra bite, and it was delicious! So, don’t be afraid to experiment and see what you can come up with in the kitchen.   gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh gardella-gmbh