It’s totally by accident that this magic green sauce is vegan (!!), but I’d say that’s a pretty happy accident.

All plants. All green. All the best tangy lime flavor with the creamy avocado and the punchy garlic and the textured herbs and nuts and, obviously, a hit of sal.
5 Minute Magic Green Sauce – SO AWESOME. Made with easy ingredients like avocado, olive oil, cilantro, lime, garlic, and parsley! Vegan.
1 avocado
1 cup packed parsley and cilantro leaves (combined)
1 jalapeño, ribs and seeds removed
2 cloves garlic
juice of one lime (or two – get lots of limey goodness in there!)
1/2 cup water
1/2 cup olive oil
1 teaspoon salt
1/2 cup pistachios (you can sub other nuts – see notes)
Pulse all ingredients – except pistachios – in a food processor until incorporated.
Add pistachios and pulse until mostly smooth (depends on what consistency you want).
Serve as a dip, spread, or sauce — or add additional water or oil to thin the sauce for use as a dressing or a marinade.

Dynamite Rolls: the ones with tempura shrimp, avocado, and cucumber rolled in with that sticky white rice and a sheet of roasted seaweed and topped with spicy mayo and roe. The ones that my dreams are made of.

No raw fish. Tons of flavor and texture. Very safe for takeout and perfect for middle-of-the-road sushi-ers and just begging to be adapted into sushi bowls.

So this recipe? It’s a healthy bowls + dynamite rolls = SUSHI BOWLS and it is my ultimate fave. Rather than tempura shrimp or raw tuna or something, we are going for a kind of soy-glazed tofu as the protein of choice because, TBH, ain’t nobody got time to run around to another grocery store to get special sushi fish for a Thursday night dinner. No thank u. We can, however, pick up some tofu and splash it with soy sauce, rice vinegar, agave, and garlic and then pan-fry it up to golden perfection so it can be served Dynamite-style with cucumber, avocado, carrots, baby micro greens, ginger, brown rice for healthy bonus points, and spicy mayo and sesame seeds on top. Gosh, tofu is just so good.

Just like a Dynamite Sushi Roll, but in the form of sushi bowls, with next level nutrition and, like, previous level skill.

This Creamy Red Pepper Pasta is seriously delicious and seriously vegan! Perfectly chewy rigatoni, blistered juicy tomatoes, a creamy-but-cream-less roasted red pepper sauce, all sprinkled with fresh chives and basil.
1 lb. rigatoni (DeLallo brand)
2–3 cups cherry tomatoes
a quick swish of olive oil (DeLallo brand)
salt and pepper
Sauce

1 1/4 cup cashews
1/4 cup olive oil
1 1/2 cups water
1 large roasted red pepper (DeLallo brand – not a whole jar, just one, or if you’re using sliced red peppers, about 1/2 cup)
1 clove garlic
2 tablespoons nutritional yeast (optional)
1 1/2 teaspoons salt
chives and basil for topping
INSTRUCTIONS
On Off
Pasta: Cook pasta according to package directions.
Tomatoes: Preheat the broiler. On a baking sheet, toss cherry tomatoes with olive oil, salt, and pepper. Broil for 10-15 minutes until very roasty.
Sauce: Meanwhile, blend up your sauce ingredients in a blender until *very* smooth and creamy. Pour over hot cooked pasta (off heat) and stir to mix – it should cling well to the pasta.

If you’re new to tofu, let me introduce you! In internet, whole recipes about how to cook it that will officially make you to a tofu-lover.

And from there, you can enter the big wide world of delicious tofu with my favorite recipes:

Firecracker Vegan Lettuce Wraps (a top POY recipe!)
Mind-Blowing Vegan Chocolate Pie (yes, a PIE)
Spicy Sesame Zoodles with Crispy Tofu (crispy = yes)
Spicy Sofritas Tofu (like Chipotle but better)
Coconut Curry Ramen (sweet, stick, delicious tofu)

WATCH HOW TO MAKE THIS RECIPE:
This recipe was inspired from the Crunch Bowl that I had at a little strip mall place called Aloha Poke! Which was inspired from an American fan-favorite – the crunchy roll. Crunchy rolls usually contain tempura shrimp, avocado, and “crunchies” which are fried tempura flakes – in general this is a far cry from traditional Japanese sushi, but they have their own wonderful qualities such as usually containing no raw fish and being just really fun and delicious to eat. Personally… I love them, and I love having the option to now eat them in bowl form at home!
Crunchy Roll Bowls! A block of tofu, nicely browned in teriyaki sauce, served on a bed of sticky rice with edamame, cucumber, avocado, jalapeño, and a handful of crushed-up crunchy onions, buried under a thick drizzle of extra teriyaki and spicy mayo.

1 tablespoon olive oil
2–3 cloves garlic, minced
4–5 cups fresh spinach
2 cups 4% cottage cheese
2 eggs
1/4 cup ground flaxmeal (optional, see notes)
1 teaspoon oregano
1 teaspoon Italian seasoning (mine was salty – if you’re using a non-salted variety, add an additional 1/4–1/2 teaspoon salt)
a very tiny dusting of nutmeg
a squeeze of lemon juice
1/2 cup Parmesan cheese
4 cups tomato sauce
12 no-boil or oven ready lasagna noodles
3–4 cups shredded Mozzarella cheese
Preheat the oven to 350 degrees. Heat the olive oil in a medium pan over medium high heat. Add the garlic and saute for 1-2 minutes. Add the spinach and stir around until just barely wilted. Remove from heat and set aside.
Blend the cottage cheese in a food processor or blender until mostly smooth and creamy. Transfer to a bowl and mix with eggs, flaxmeal, oregano, Italian seasoning, nutmeg, lemon juice, and Parmesan cheese. Stir in the spinach and set aside.

9 Months of Tourist Number Announced
overseas with the first 9 months of visiting foreign number of years in Turkey residency sum of the citizens of 11 million 910 in thousand 338 according to gerçekleşti.kült and Tourism Ministry of Statistics in January-September 2020 period in Turkey 9 million 458 thousand 589 foreign visitors arrived.

The number of citizens residing abroad was 2 million 451 thousand 749. Turkey, due to the outbreak of coronavirus the previous year’s 74.03 percent decline experienced in the number of foreign visitors compared to the first 9-month period.

In the first 9 months, the number of visitors reached 11 million 910 thousand 338. In the list of countries with the highest number of visitors, in January-September 2020, the Russian Federation took the first place with 1 million 421 thousand 428 people, Germany took the second place with 912 thousand 749 people and Ukraine took the third place with 772 thousand 851 people. Bulgaria and England followed Ukraine.

More than 2 million visitors in September
According to data from the Ministry of Culture and Tourism of Turkey, during the period of September 2020 it had 59.40 percent decrease compared to the same month of the previous year and 2 million 203 thousand 482 foreign visitors entertained.

In the ranking of countries that sent the most visitors in September, the Russian Federation was again the first with 648 thousand 742 people, the UK was the second with 262 thousand 352 people, and Ukraine was the third with 252 thousand 18 people. Bulgaria and Germany followed Ukraine.

Sand mussels contain very useful minerals, but they are not included in Turkish cuisine. It is being exported from Turkey but is not consumed much in the domestic market. However, much more private and aromatic taste of the mussels we eat in Turkey var.çocuklug Uskudar in the past, 5th generation seafood and fish of my life indispensable as one of Istanbul. You may not remember the images of the past, but wherever you go in the world, scents and flavors come with you. I still can’t forget the tastes of sea fish I ate in my childhood. My father always brought to our house which fish to eat and when. We never had frozen fish. It’s time to get up, it’s time for bluefish, bluefish … I love both fishing and eating. In fact, when I was working at an Italian restaurant while studying in London, I would have been dying to weed it while everyone was running away from sorting the shrimp. Why is that? Because the smell of fish and seafood always reminds me of my childhood, homeland, family and where I came from.

Fate brought me to Italy. When I was from Istanbul, my way went to Italy, unaccounted for. I have been in Italy for a long time. Although it is Mediterranean, there are differences between Turkish and Italian cuisines. It is much easier to find seafood other than fish fresh in Italy. In fish markets, there are various sea shells, various shrimps, oysters, octopuses. Especially in southern Italy, Napoli is very rich in this regard. You can always find fresh seafood. The fish market of Naples is somewhat reminiscent of the Istanbul fish markets of my childhood. However, it is possible to find more varieties than shellfish here, too. When the sea and Italian spaghetti or linguine are combined, a delicious taste comes out. Spaghetti alle Vongole Verace (Spaghetti with clams), a little smaller Spaghetti con lupini di mare, is indispensable for Naples cuisine. Moreover, it is very practical to make.

The beauty of its taste comes from its simplicity and freshness. You can prepare it for lunch on Sundays. Even though the Neapolitan fish vendors don’t say ‘Big Sister’ like the ones in Istanbul, they are very cheerful and sincere like in our markets.

From curry to wonton soup to barbacoa tacos, these were some of our favorite things to eat this year.
It’s hard to believe 2020 has come and gone.

It feels like the year went on forever, but also vanished in the blink of an eye. At least we got to cook up a storm.

Steph and I spent most of the pandemic settled at home – which is not normal for us – and cooked up a storm. These were my favorite recipes of 2020 in no particular order.

My favorite recipe of 2020

Hainanese Chicken Rice: The Best Easy One Pot Chicken and Rice Recipe
If you’re looking for your next hands-off, delicious one pot dinner, this is it: Hainanese chicken rice.

Have you ever had Hainanese chicken rice before? Are you as obsessed with it as I am? I’m guessing the answer is no because I have a lifelong, deep obsession with chicken rice.

It’s my ultimate comfort food, my all-time-favorite go to meal, my version of Anton Ego’s mom’s ratatouille. You know, the scene in in the Pixar movie where Anton is taken back to his mom’s kitchen and she serves him ratatouille and all is right with the world. That’s Hainanese chicken rice for me.

If you are following me on the SnapWorldUniverse (search pinchofyum!) let me just say, you are so kind and patient. I have zero percent of a clue what I’m doing and yet somehow it feels okay and maybe even fun to do these dorky, unpolished little videos of food and life and Sage and share them with my SnapFriends. <— Is that the right way to say that? I’m almost 29 which is almost 30, okay? Just let me be old.
A few of you have even snapped ME pictures of your Pinch of Yum dinners and/or recipe questions. Like, sent them directly to me. And I might have squealed and run into the next room and told Bjork about it in detail because social media makes me cray like that.

Okay, that sauce tho!

Coming atcha like a dark horse:
And just like that, you have yourself an Everything Sauce.

A 5 Minute Magic Green Sauce that can be a dressing for your favorite salad or a sauce for your chicken or a rockin’ chip dip for that party you’re hosting tonight with you, yourself, and your sweats in front of the TV. Oh my word, you’re doing one of those, too? WE’RE TWINS.

It’s totally by accident that this magic green sauce is vegan (!!), but I’d say that’s a pretty happy accident.

All plants. All green. All the best tangy lime flavor with the creamy avocado and the punchy garlic and the textured herbs and nuts and, obviously, a hit of sal.
5 Minute Magic Green Sauce – SO AWESOME. Made with easy ingredients like avocado, olive oil, cilantro, lime, garlic, and parsley! Vegan.
1 avocado
1 cup packed parsley and cilantro leaves (combined)
1 jalapeño, ribs and seeds removed
2 cloves garlic
juice of one lime (or two – get lots of limey goodness in there!)
1/2 cup water
1/2 cup olive oil
1 teaspoon salt
1/2 cup pistachios (you can sub other nuts – see notes)
Pulse all ingredients – except pistachios – in a food processor until incorporated.
Add pistachios and pulse until mostly smooth (depends on what consistency you want).
Serve as a dip, spread, or sauce — or add additional water or oil to thin the sauce for use as a dressing or a marinade.

If you are following me on the SnapWorldUniverse (search pinchofyum!) let me just say, you are so kind and patient. I have zero percent of a clue what I’m doing and yet somehow it feels okay and maybe even fun to do these dorky, unpolished little videos of food and life and Sage and share them with my SnapFriends. <— Is that the right way to say that? I’m almost 29 which is almost 30, okay? Just let me be old.
A few of you have even snapped ME pictures of your Pinch of Yum dinners and/or recipe questions. Like, sent them directly to me. And I might have squealed and run into the next room and told Bjork about it in detail because social media makes me cray like that.

Okay, that sauce tho!

Coming atcha like a dark horse:
And just like that, you have yourself an Everything Sauce.

A 5 Minute Magic Green Sauce that can be a dressing for your favorite salad or a sauce for your chicken or a rockin’ chip dip for that party you’re hosting tonight with you, yourself, and your sweats in front of the TV. Oh my word, you’re doing one of those, too? WE’RE TWINS.

It’s totally by accident that this magic green sauce is vegan (!!), but I’d say that’s a pretty happy accident.

All plants. All green. All the best tangy lime flavor with the creamy avocado and the punchy garlic and the textured herbs and nuts and, obviously, a hit of sal.
5 Minute Magic Green Sauce – SO AWESOME. Made with easy ingredients like avocado, olive oil, cilantro, lime, garlic, and parsley! Vegan.
1 avocado
1 cup packed parsley and cilantro leaves (combined)
1 jalapeño, ribs and seeds removed
2 cloves garlic
juice of one lime (or two – get lots of limey goodness in there!)
1/2 cup water
1/2 cup olive oil
1 teaspoon salt
1/2 cup pistachios (you can sub other nuts – see notes)
Pulse all ingredients – except pistachios – in a food processor until incorporated.
Add pistachios and pulse until mostly smooth (depends on what consistency you want).
Serve as a dip, spread, or sauce — or add additional water or oil to thin the sauce for use as a dressing or a marinade.

From curry to wonton soup to barbacoa tacos, these were some of our favorite things to eat this year.
It’s hard to believe 2020 has come and gone.

It feels like the year went on forever, but also vanished in the blink of an eye. At least we got to cook up a storm.

Steph and I spent most of the pandemic settled at home – which is not normal for us – and cooked up a storm. These were my favorite recipes of 2020 in no particular order.

My favorite recipe of 2020

Hainanese Chicken Rice: The Best Easy One Pot Chicken and Rice Recipe
If you’re looking for your next hands-off, delicious one pot dinner, this is it: Hainanese chicken rice.

Have you ever had Hainanese chicken rice before? Are you as obsessed with it as I am? I’m guessing the answer is no because I have a lifelong, deep obsession with chicken rice.

It’s my ultimate comfort food, my all-time-favorite go to meal, my version of Anton Ego’s mom’s ratatouille. You know, the scene in in the Pixar movie where Anton is taken back to his mom’s kitchen and she serves him ratatouille and all is right with the world. That’s Hainanese chicken rice for me.