958 ischli recipes

Golden pan-fried tofu simmered in a rustic Provencal tomato sauce with green beans, garlic, basil, and oregano. French-inspired, vegan, and on the table in 30 minutes.

Kipper pate slices layer creamy smoked fish on golden puff pastry, finished with a cool cucumber-mint dressing. A British appetizer that handles a dinner party with quiet confidence.

Vegan split pea soup: green split peas simmered with celery, carrot, onion, potato, and herbs into a thick, hearty bowl finished with frozen sweet peas and a splash of tamari. No ham needed.

Green Mountain Pie layers lime sherbet and vanilla ice cream with macaroon crumbs in a macaroon cookie crust. A frozen no-bake dessert with tangy, creamy, and coconut-crunchy layers.

It is an easy and nice peach french toast, I always make them for breakfasts, or desserts between the meals, they taste very great.

Salmon baked in parchment paper (en papillote) with Dijon glaze, tri-color bell peppers, red onion, and lemon juice. Steams in its own juices for a healthy one-packet meal.

A beef stew full of mushrooms, onions, carrots and hint of sophisticated red wine.

Vegetable pilau with turmeric brown rice layered over spiced green beans, peas, and carrots, baked and topped with toasted almonds. A fragrant vegan Indian rice dish.

Fresh bananas and Bartlett pears drizzled with melted vanilla ice cream as a ready-made custard sauce, topped with chopped pecans. No cooking, no custard-making. The ice cream is the sauce.

Spicy lentil potato stew simmers brown lentils, cubed potatoes, carrots, and celery in tomato juice with chili powder, oregano, and basil for a hearty one-pot vegan dinner.

Salmon cucumber rounds with canned salmon, yogurt cheese, lemon zest, and tarragon piped onto crisp cucumber slices. A light, make-ahead party appetizer.

Classic veal scaloppine with Marsala wine pan sauce, pounded thin and seared golden in butter and olive oil. A quick Italian dinner for two with a rich, sweet wine glaze.

Rotel and rice corn soup with spicy diced tomatoes, sweet corn, red pepper, and tortilla strips in a vegetable broth. A 30-minute pantry-friendly vegetarian dinner.

Thin-pounded pork steaks coated in a spiced cornmeal and whole wheat crust, pan-fried crisp alongside red and green pepper strips. A 30-minute skillet dinner for 4.

Oasis carrot salad boils carrots tender then marinates them in garlic-onion-vinegar dressing, finished with fresh cilantro and parsley. A bright, make-ahead North African-style side.

A no-bake cream cheese pie set with sweetened condensed milk and lemon juice, piled high with fresh strawberries and glossy strawberry glaze. Ten minutes of work, then the fridge does the rest.