DIY BITES

Fun, Healthy, Delicious Recipes

CARAMELIZED RED ONION AND CREMINI PUFF PASTRY TART

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Savory puff pastry at its finest!

Savory puff pastry at its finest!

I love coming up with recipes that involve caramelized onions and since puff pastry makes a good combo with basically anything (doesn’t it? it does, right?), I was pretty sure these two would make a good match. The brown Creminis add a depth of flavor to the recipe and also add 72 mg of calcium, 100 mcg of folate, and 4.4 mg of zinc to the dish. Yes, yes, there is a lot of butter involved in this recipe, however, keep in mind this is an appetizer and it should serve 8-10 persons. The red onion offers the dish 55 mg of Vitamin C, 172,5 mg of Calcium, 142.5 mcg of folate. So overall, it’s a pretty nutritious appetizer, just stick to the serving size. Or don’t 🗽🎉.

You can make your own puff pastry from scratch using my puff pastry recipe or buy it frozen if you don’t have the time to prepare it at home. Works perfect both ways. You can try out this recipe with different types of mushrooms, such as Portobello, Shiitake, or Oyster mushrooms.

You can make one big puff as I did, or cut the puff pastry dough before adding cremini mixture in 8-10-12 cute individual ones. Totes up to you! 🎈

Full recipe & nutritional information below ⤵️ ✌️

Caramelized Red Onion and Creminis Puff Pastry DIYBITES 2

CARAMELIZED RED ONION AND CREMINI PUFF PASTRY TART
 
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Savory puff pastry at its finest <img src="https://s.w.org/images/core/emoji/72x72/1f388.png" alt="<img src="https://s.w.org/images/core/emoji/72x72/1f388.png" alt="<img src="https://s.w.org/images/core/emoji/72x72/1f388.png" alt="<img src="https://s.w.org/images/core/emoji/72x72/1f388.png" alt="🎈" class="emoji" data-wp-emoji="1" data-mce-placeholder="1" data-mce-resize="false" draggable="false">" class="emoji" data-wp-emoji="1" data-mce-placeholder="1" data-mce-resize="false" draggable="false">" class="emoji" data-wp-emoji="1" data-mce-placeholder="1" data-mce-resize="false" draggable="false">" class="emoji" data-wp-emoji="1" data-mce-placeholder="1" data-mce-resize="false" draggable="false">
Author:
Recipe type: Appetizer
Serves: 8-10
Ingredients
  • 5 medium-large red onions cut in circles horizontally
  • 2 ½ tsp butter
  • 2 tbsp balsamic vinegar or red/white wine
  • 1 tbsp sugar
  • 400 gr Cremini mushrooms or other, cut lengthwise
  • 2 tsp fresh dill, frozen or dry work also
  • 2 tsp dark soy sauce
  • 400 grams puff pastry, chilled
  • Salt
  • Pepper
Instructions
  1. Cut the onions horizontally, in circles. The size of the circles should be roughly 0.5 cm/0.2 in.
  2. Melt 2 tbsp butter in skillet and add onions.
  3. Cook for 25-30 minutes on medium heat, checking and stirring every 3-4 minutes to avoid onions sticking to skillet.
  4. Add 2 tbsp vinegar and 1 tbsp sugar and cook for 5 more minutes.
  5. Season with salt to taste and set aside to cool.
  6. Cut the mushrooms vertically, 1 cm/0.4 in each slice.
  7. In another pan, melt ½ tbsp of butter and add mushrooms.
  8. Cook on medium heat for 3 minutes.
  9. Add soy sauce, cook for another 2 minutes.
  10. Season with salt, pepper and fresh dill.
  11. Spread puff pastry dough and roll it for a 30cm/12in length and 20cm/8in wide sheet.
  12. Spread caramelized onions from center of puff pastry dough to the edges.
  13. Remove excess liquid from cooking mushrooms and add them on top of onion.
  14. Brush puff pastry dough with 1 tsp of melted buttes.
  15. Bake at 190 degrees C/375 degrees F for 20-25 minutes or until puff pastry has risen and became golden.
Nutrition Information
Calories: 273 Saturated fat: 3.6 g Carbohydrates: 28 g Sugar: 6.7 g Fiber: 1.6 g Protein: 4.8 g

 

BRAISED RED CABBAGE WITH APPLES

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Braised Red Cabbage with Apples DIYBITES

Look at how pretty this looks 💜 What’s up with these awesome colors? Well, the purple color from red cabbage comes from these badass pigment molecules called anthocyanins. Anthocyanins pigments also produce magenta, pink, and red colors in plants and you can see them in leaves and flower petals.

Red cabbage is a rich source of fiber, iron, vitamin C and vitamin A. It actually has 10 times more Vitamin A and twice as much iron as green cabbage. This recipe calls for vinegar. And that’s for two reasons: it tastes realreal good and because normally, red cabbage would turn blue when cooked 😀

Fun fact. Because red cabbage contains anthocyanins, its juice can be used as a pH indicator. Red, purple or magenta in acids  [pH < 7], purple in neutral solutions [pH ~ 7], and ranges from blue-green-yellow in alkaline solutions [pH > 7]. Yup, science. Recipe and nutritional information below. 👇

Braised Cabbage w Apples DIYBITES

BRAISED RED CABBAGE WITH APPLES [Vegan]
 
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Recipe type: Vegetarian, vegan, lactose-free, diary-free, light
Serves: 2
Ingredients
  • • 1 medium red cabbage, halved, cored and thinly cut crosswise in strips
  • • 1 tbsp vegetable oil
  • • 1 small red onion, thinly sliced
  • • ¼ carrot, sliced
  • • 1 large apple or 2 small apples (Jonathan or other similar), cored and diced, peeling optional
  • • 4 tbsp apple vinegar
  • • Fresh parsley, optional
  • • Freshly ground pepper to taste
  • • Salt to taste
  • • 200 ml/1 cup water, more if needed
Instructions
  1. Choose a lidded skillet or casserole.
  2. Heat oil over medium heat and add onion and carrot. Cook while stirring, until tender, for 3 minutes.
  3. Add cabbage, then vinegar, and mix. Add water, cover with lid and cook on medium heat for 35-40 minutes while checking if it needs liquid every 5-7 minutes.
  4. Add diced apple and cook for another 10 minutes.
  5. Season with salt, freshly ground pepper and optionally fresh parsley
Nutrition Information
Serving size: 1 Calories: 279 Fat: 7.5 g Saturated fat: 0.8 g Unsaturated fat: 6.2 g Carbohydrates: 102.3 g Sugar: 28.4 g Sodium: 155.2 mg Fiber: 16.2 g Protein: 6.4 g Cholesterol: 0

 

BANANA PANCAKES [Gluten-Free, Lactose-Free]

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BANANA PANCAKES GLUTEN-FREE LACTOSE-FREE VEGETARIAN

These banana pancakes are everything. Gluten-free, lactose-free, fluffy, fast to make, and they taste amazing 🙆. It’s a three ingredient recipe which you can change according to preferences cravings. I chose to serve the pancakes with honey, coconut flakes, and raw walnuts. You can also serve them with chocolate chips, fresh strawberries, blueberries, roasted hazelnuts, or even with just a drizzle of maple syrup. If you prefer to add extras directly into the batter, do it by sprinkling them directly to the pancake, while it’s cooking on the first side. For an extra fluff to the pancakes, add ½ tsp of baking powder.

Use a quality, non stick pan to make your life easier. If not available, use a tiny bit of vegetable oil or butter. You need to keep these pancakes smaller than the usual pancakes. Two tablespoons of batter are enough for one pancake. This trick will help you with the flip. Yes, the flip. Check if the first side of the pancake is golden-brown by lifting it just a tiny bit. If so, use the thinnest spatula you have and sloooowly slide it under the pancake. Flip the pancake carefully, as the batter can easily break apart. Cook second side of the pancake until golden as well.

Done.

Full recipe and nutritional information below ⤵️

BANANA PANCAKES GLUTEN-FREE LACTOSE-FREE VEGETARIAN DIYBITES

BANANA PANCAKES [Gluten-Free, Lactose-Free, Vegetarian]
 
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These banana pancakes are everything. Vegetarian, gluten-free, dairy-free, fluffy, fast to make, and they taste amazing.
Author:
Recipe type: Dessert, Breakfast
Serves: 4
Ingredients
  • • 1 medium-large ripe banana
  • • 2 medium size eggs
  • • 3 tbsp of rice flour
  • • 1⁄2 tsp vanilla extract
  • • ½ tsp baking powder, optional
Instructions
  1. Peel the banana, break it into pieces and mash it with a fork until no big lumps remain.
  2. Whisk the eggs together and pour them over the mashed banana and give it a good stir, until well combined. If you opt to use vanilla extract, this is when you bring it to action.
  3. Sift rice flour into the mix and stir, one tablespoon a time.
  4. Sift baking powder and stir. The batter should be loose, so don’t freak out.
  5. Use a quality, non stick pan to make your life easier. If not available, use a tiny bit of vegetable oil or butter. Heat up the pan to medium heat and drop two spoons of batter for each pancake.
  6. Cook for 1 minute on first side. If you prefer to add extras such as nuts or fruit, now’s the time.
  7. Check if the first side of the pancake is golden-brown by lifting it just a tiny bit. If golden brown, use the thinnest spatula you have and slowly slide it under the pancake. Flip the pancake carefully, as the batter is still easy to break apart.
  8. Cook second side of pancake for 1 minute, or until golden brown.
Nutrition Information
Serving size: 1 Calories: 84,5 Fat: 2.4 g Saturated fat: 0.95 g Unsaturated fat: 1.4 g Carbohydrates: 12.5 g Sugar: 3.7 g Sodium: 32 mg Fiber: 1.1 g Protein: 3.6 g Cholesterol: 81 mg

 

BAKED ZUCCHINI STICKS WITH SESAME AND SUNFLOWER SEEDS

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BAKED ZUCCHINI STICKS WITH SESAME AND SUNFLOWER SEEDS DIYBITES

No deep frying involved around here. These zucchini sticks are crisp, healthy, and quick to make. They make fantastic snacks, appetizers, and work well as sides too. They are really addictive and a great way to make kids (and adults) love their veggies! 🍅 🍆 🌶 🌽 🍠

Full recipe and nutritional information below! ⤵️

BAKED ZUCCHINI STICKS WITH SESAME AND SUNFLOWER SEEDS DIYBITES

BAKED ZUCCHINI STICKS WITH SESAME AND SUNFLOWER SEEDS
 
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Crisp, healthy, and quick to make!
Author:
Recipe type: Snack, appetizer, side dish
Serves: aprox 25 zucchini sticks
Ingredients
  • • 2 zucchinis, sliced into finger-sized sticks
  • • 5 tbsp sesame seeds, more if needed
  • • 5 tbsp sunflower seeds, more if needed
  • • 2 eggs
  • • 1-2 tsp garlic powder
  • • 1 tsp dried parsley
  • • Salt
  • • Pepper
Instructions
  1. Preheat oven to 200 C/400 F.
  2. In a small bowl, beat eggs and season them with salt and pepper.
  3. Mix sesame seeds, sunflower seeds, garlic powder, and dried parsley together.
  4. Dip zucchini sticks into eggs, then into seeds mix.
  5. Place zucchini sticks on tray and lightly spray or drizzle olive oil.
  6. Bake for 15-20 minutes, or until golden.
Nutrition Information
Serving size: 5 zucchini sticks Calories: 153 Fat: 10.8 g Saturated fat: 1.6 Unsaturated fat: 9.2 g Carbohydrates: 8 g Sugar: 3 g Sodium: 70 mg Fiber: 3.1 g Protein: 7.48 g Cholesterol: 74 mg

 

VEGAN STUFFED PEPPERS WITH KIDNEY BEANS, SWEET CORN AND CASHEW

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Vegan stuffed peppers with kidney beans, sweet corn, and cashew

So I made these. And they were awesome. And vegan. Like, really awesome and really vegan 🙆. I chose yellow bell peppers because of their sweetness, however, the red ones will work as well. I’m really into adding cashew to various recipes these days, and found this mix works like magic. They don’t take long to cook and can be served as a main dish, but also as a starter or a side dish. Or you could serve it as a starter, a main, and a side dish. You might.

Full recipe and nutritional information below ⤵️

Vegan stuffed peppers with kidney beans, sweet corn and roasted cashew

VEGAN STUFFED PEPPERS WITH KIDNEY BEANS, SWEET CORN AND CASHEW
 
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Author:
Recipe type: Vegan, Vegetarian, Light
Serves: 4
Ingredients
  • • 2 bell peppers, cut in half, seeds discarded
  • • ½ red onion, diced
  • • 1 big ripe tomato, diced
  • • 1 tsp powdered garlic
  • • 3 tsp fresh parsley
  • • 100 g kidney beans
  • • 100 g sweet corn, canned
  • • 40 g raw cashew
  • • 1 tsp olive oil
  • • ½ tsp dried thyme
  • • ½ dried basil
  • • salt & pepper
Instructions
  1. Preheat the oven to 200 °C/ 400 degrees °F.
  2. Saute the onion in olive oil for 2 minutes.
  3. Add kidney beans, corn, cashew, garlic, and diced tomato. Cook for 3-5 minutes on medium heat.
  4. Add dried thyme and basil, parsley, season with salt and pepper, and set aside.
  5. Fill each half of bell pepper with kidney bean mixture.
  6. Set in the oven for 25 minutes, or until bell pepper is tender.
  7. Garnish with fresh parsley and serve.
  8. Enjoy!
Notes
Optionally, you can roast the cashews in a dry pan for 3-4 minutes before adding them with the kidney beans, for an extra crunch.
You can also add: raisins, fresh herbs, tofu.
Nutrition Information
Serving size: 1 Calories: 139 Fat: 1.56 g Saturated fat: 0.25 g Unsaturated fat: 1.4 g Carbohydrates: 17.9 g Sugar: 2 g Sodium: 120 mg Fiber: 3.25 g Protein: 5.1 g Cholesterol: 0