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Category: Uncategorized

Vegan Meatloaf Recipe

Vegan Meatloaf Recipe
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Vegan meatloaf recipes usually use seitan to create that same meaty texture. However, seitan contains gluten. If you want to make a gluten-free vegan meatloaf, then this recipe is perfect for you. This recipe uses millet and potatoes mixed with aromatics, herbs, and spices to get that tasty goodness of traditional meatloaf. You can enjoy the entire loaf without any guilt as this healthy meatloaf is also cholesterol-free and rich in protein and dietary fiber. Well, that’s a pretty neat loaf!


• 3 cups of veggie broth
• 1 cup of millet
• 4 cups of water
• 3 medium potatoes, diced
• 3 tbsp olive oil
• 3 medium onions, diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 tsp toasted caraway seeds
• 1 tsp dried sage
• 1 tsp dried thyme
• 1 tsp sea salt
• 2 tbsp balsamic vinegar
• 2 tbsp vegan Worcestershire sauce
• 1 cup of organic ketchup


Put veggie broth a pot and bring to boil over high heat.
Turn the heat down to medium and add millet.
Simmer for 20 minutes.
In a separate pot, boil water over high heat.
Add potatoes and cook for 20 minutes.
Heat olive oil in a pan over high heat.
Add onions and sauté for 10 to 15 minutes.
Add celery and garlic, then continue sautéing for 2 minutes.
Add caraway seeds, sage, dried thyme, and salt.
Sauté for 2 more minutes, then turn off the heat.
Pour in balsamic vinegar to deglaze the pan, then set aside to cool.
Drain millet and potatoes, then set aside to cool.
Put all the cooked ingredients in a large mixing bowl.
Add Worcestershire sauce.
Using clean hands, mix and mash all the ingredients together.
Put the mixture in a loaf pan lined with parchment paper.
Spread organic ketchup on top.
Bake in the oven at 350°F for 30 minutes.
To remove the meatloaf from the loaf pan, gently pull the parchment paper on the sides.
Let the meatloaf cool for a few minutes before slicing and serving.

Ideas And Tips:

• This meatloaf is best served with asparagus, peas, broccoli or corn.

• Since you will be using your hands to mix, make sure all the cooked ingredients are cool enough to handle. You don’t want to burn yourself.

• If you want a neat slice of meatloaf, it is best to use a serrated knife.

Vegetarian Cacciatore Recipe – Laura Vitale

Vegetarian Cacciatore Recipe - Laura Vitale
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Cacciatore is a rustic dish that is found throughout Italy. The dish is usually made with chicken, which is stewed with vegetables such as mushrooms, onions, tomatoes, bell peppers, and herbs such as basil and parsley. The word cacciatore actually means hunter in Italian. The name of the dish was derived from the first people who made and ate the dish, hunters. The dish was developed to satisfy their appetites as they needed a tasty, filling stew that could easily be cooked outdoors. The first cacciatore was made with rabbit meat which is still used by some cooks today. With this recipe, vegans can enjoy the same rich, filling, and delicious dish without any meat. Eggplant, mushrooms, tomatoes, onions, and bell peppers are stewed, then served with whole wheat pasta.


• 1 medium eggplant, cut into 1-inch cubes
• 3 tbsp extra virgin olive oil
• ¼ tsp salt
• 1 tbsp extra virgin olive oil
• 2 Portobello mushrooms, sliced
• ¼ tsp salt
• 1 tbsp extra virgin olive oil
• 1 red bell pepper, sliced
• 1 onion, sliced
• ¼ tsp salt
• 3 cloves garlic, chopped
• ⅛ tsp hot pepper flakes
• ½ cup of red wine
• 1 32-oz can of Italian peeled and chopped tomatoes
• 1 pound of whole wheat pasta
• ¼ tsp ground black pepper
• 1 tsp salt
• 1 tbsp chopped fresh basil
• 1 tbsp chopped fresh parsley


This recipe takes about 25 to 30 minutes to make. Serves 3 to 4.

Heat 3 tbsp extra virgin olive oil in a large skillet over medium-high heat.
Add eggplant and ¼ tsp salt, then sauté for 4 to 5 minutes.
Transfer eggplant to a plate.
In the same skillet, drizzle 1 tbsp extra virgin olive oil.
Add mushrooms and ¼ tsp salt, then sauté for 4 to 5 minutes.
Put the mushrooms on the same plate as the eggplant.
Drizzle 1 tbsp extra virgin olive oil in the same skillet.
Add red bell pepper, onion, and ¼ tsp, then sauté for 4 to 5 minutes.
Put the mushrooms and eggplant back into the skillet.
Add garlic and sauté for 1 minute.
Add hot pepper flakes and red wine.
Continue sautéing for 1 to 2 minutes.
Add tomatoes and turn the heat down to medium.
Simmer for 10 minutes.
While the vegetables are simmering, cook the pasta according to packet instructions.
Add black pepper, salt, basil, and parsley to the vegetables.
Give it one last mix, then turn the heat off.
Add the vegetable cacciatore to the cooked pasta and mix well.
Serve and enjoy.

Ideas And Tips:

• You can also brown your veggies in the oven. Place all the veggies on a baking sheet. Season with salt and coat with extra virgin olive oil. Roast in the oven at 425°F for 10 to 15 minutes.

• Other than pasta, you can also serve cacciatore with rice, quinoa, couscous, polenta, mashed potato or bread.

Raw Vegan Brownie Recipe

Raw Vegan Brownie Recipe
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Being healthy does not mean you have to entirely give up sweet cravings and never eat yummy desserts again. With this recipe, vegans can enjoy a really delicious chocolate fudge brownie. This brownie is sugar-free, gluten-free, and dairy-free. You won’t even need a food dehydrator to make the brownie! All you have to do is blend all the ingredients in a food processor, freeze for a few hours, then you can enjoy a heavenly yet healthy piece of brownie. This brownie is also perfect as a pre or post workout snack as it has protein and carbohydrates.


• ¾ cup of rolled oats
• ¾ cup of walnuts
• 1 cup of pitted dates
• 1 tsp vanilla extract
• 2 tbsp cocoa powder
• ⅛ tsp salt
• 4 tbsp melted coconut oil
• 1 tbsp ground flaxseed
• 1 tbsp chia seeds


This recipe takes about 45 to make. Serves 6 to 9.

Put rolled oats and walnuts in a food processor.
Pulse until you get a powdered mixture.
Add dates, vanilla extract, cocoa powder, salt, coconut oil, ground flaxseed, and chia seeds.
Process for 1 minute, then scrape off the sides the bowl.
Pulse for another 30 seconds or until smooth.
Spread and press the dough in a baking dish lined with aluminum foil.
Freeze the brownie for at least 30 minutes or for a few hours.
Take the brownie out from the freezer.
To remove from the pan, simply lift the aluminum foil from the sides.
Transfer to a flat surface, then cut into 6 or 9 squares.

Ideas And Tips:

• You can also use other nuts like Brazil nuts, pistachio nuts, pecans, or almonds.

• The chia seeds add crunch but you may also soak the chia seeds in water first if you want the stickier brownie.

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