Exploring the food and culture of Cuba is a journey through history, music, family traditions, tropical ingredients, and deeply rooted hospitality. From the island’s Spanish, African, Caribbean, and Indigenous influences to its beloved dishes such as tostones, lechon asado, moros y cristianos, and churros, Cuban cuisine tells the story of a resilient and vibrant people.

Cuba takes its name from the Taino people, most likely from a shortened form of the word Cubanacán, often understood to mean “where fertile land is.” The country is a long, narrow island nation in the Caribbean, affectionately nicknamed El Caimán or El Cocodrilo because, from above, its shape resembles an alligator or crocodile. The Republic of Cuba includes the main island of Cuba, the Isle of Youth, and more than 400 small islands and cays. It lies about 90 miles south of the Florida Keys, around 125 miles east of Cancun, with Jamaica to the south and Haiti to the east. Cuba is the largest island in the Caribbean and one of the region’s most culturally influential countries.

Christopher Columbus arrived in 1492 and named the island “Juana” in honor of Queen Isabella’s son, but that name did not endure. Long before Spanish colonization, the Taino had migrated to the island from the region of present-day Venezuela, while other Indigenous peoples, including the Ciboney and Guanahatebey, also lived there. In 1511, Spanish forces took control and declared Cuba a Spanish territory. The Indigenous population was forced into labor, and many died from disease, overwork, and the severe disruption caused by European colonization.

As Spanish settlement expanded, enslaved people were brought from West Africa to work primarily in sugarcane and tobacco production. Tobacco became one of Cuba’s most famous exports, and Cuban cigars remain known around the world. Modern Cuba reflects this layered history. Its population includes people of mixed European and African descent, as well as white, Black, and Chinese Cuban communities. Spanish is the official language, and Cuban Spanish shares similarities with other Caribbean dialects, though Cuban speech is often recognized for its rhythm, warmth, and expressive gestures.

Cuba remained under Spanish rule until 1898, when the Treaty of Paris ended the Spanish-American War. The United States became heavily involved in Cuba’s affairs, and by 1902 Cuba had formally gained independence, although U.S. influence continued. One lasting result was the lease of land at Guantanamo Bay for a naval base, an agreement that was later extended. During the following decades, Cuba experienced political instability, dictatorships, and coup attempts. On January 8, 1959, Fidel Castro’s revolutionary movement overthrew the previous regime, and Castro presented the moment as Cuba’s first true independence since Spanish conquest.

After the revolution, Cuba became a communist state. This dramatically changed the country’s political and economic relationships, especially with the United States. Tensions led to the failed Bay of Pigs invasion, the Cuban Missile Crisis, and a long U.S. embargo that shaped Cuban life for decades. Cuba developed close trade relationships with the Soviet Union and later with Venezuela, but its dependence on these partners left the island vulnerable to global political change.

When the Cold War ended and the Soviet Union collapsed in 1989, Cuba entered a very difficult period known as the “Special Period.” The country lost much of its import and export activity, including vital access to oil. Transportation, agriculture, and industry were deeply affected, and everyday life became extremely hard for the Cuban people. Food shortages forced families to adapt quickly, using whatever ingredients were available and finding creative ways to grow, cook, and share meals.

One important development from the Special Period was the growth of organic and urban agriculture. With fewer pesticides and fertilizers available, many Cuban farmers and home growers shifted toward more natural methods. Vacant lots, backyards, and rooftops in Havana and other areas were turned into small gardens, grazing spaces, and community food sources. These changes helped support local livelihoods and gave many Cubans greater access to fresh produce, while also reducing reliance on chemical farming inputs.

Religion and public life in Cuba have also changed over time. Cuba is a secular state, and many Cubans identify with Catholic traditions, while others practice Afro-Cuban religions or follow no religion at all. Christmas became an official holiday again in the late 1990s in connection with Pope John Paul II’s visit. Cuba is also known for its high literacy rate and for a healthcare system that has produced many doctors. Cuban medical professionals have often been sent abroad to assist in times of need, and free healthcare and education are frequently cited as defining features of Cuban society.

Baseball is Cuba’s national sport and a true passion across the island. Public spaces are often filled with lively discussions about teams, players, and games. Cuba has long taken pride in its national baseball program, though the country has also faced the challenge of talented players leaving for opportunities abroad. The difference in pay between Cuban baseball and professional leagues in the United States has made this an ongoing issue.

For many years, Cuba operated with two currencies: the Cuban peso and the Cuban convertible peso, commonly known as the CUC. The Cuban peso was used by the local population for everyday necessities, while the CUC was often used in tourism and for imported or higher-priced goods. This system could be confusing for visitors, especially when comparing local prices with tourist prices. Currency practices have changed over time, but the legacy of a dual economy remains an important part of understanding modern Cuba.

Visitors to Cuba often stay in casas particulares, private homes licensed to host foreign guests. These stays can offer a more personal and culturally meaningful experience than large hotels. Food lovers also seek out paladares, privately run restaurants that often operate in family homes. These became legal in the 1990s and are now among the best places to enjoy authentic Cuban food. Paladares are known for home-style cooking, warm service, and dishes that reflect family recipes. Licensing is important, as Cuban hosts must be legally permitted to accommodate foreign guests.

The cuisine of Cuba is a flavorful blend of Taino, Spanish, West African, and Caribbean influences. The tropical climate and fertile soil provide fruits, root vegetables, plantains, citrus, herbs, and other ingredients that appear throughout Cuban cooking. Pork is one of the most popular meats, especially for celebrations, while rice, beans, yuca, plantains, garlic, and citrus are everyday staples. Cuban food is not usually fiery hot; instead, it emphasizes savory depth, brightness from citrus, and the comfort of slow-cooked dishes.

So let’s eat Cuban style:

The Menu
Appetizer
Tostones (Fried Plantains)

Salad
Ensalada Cubano (Typical Green Salad)

Main
Lechon Asado (Roast Pork)

Served with
Moros y Cristianos (Rice and Beans)

Sofrito (Base for Moros Y Cristianos)

Dessert
Churros con Chocolate Caliente (Fried Dough with Hot Chocolate)

We began the meal with a Mojito, the classic Cuban cocktail made with lime, rum, mint, and a cheerful toast of “Salud.” Rum has a long association with Cuba, and the Mojito is one of the island’s most famous drinks. It is also closely connected with Ernest Hemingway, who spent significant time in Cuba and wrote some of his best-known work there, including “The Old Man and the Sea.”

For atmosphere, Cuban music set the tone. Son Cubano is one of the island’s most important musical traditions, just as tango is closely linked with Argentina and samba with Brazil. Cuban music is widely admired for its richness, rhythm, and influence, and it adds warmth and energy to any Cuban meal. The sounds of guitar, percussion, and voice immediately bring the spirit of Cuba to the table.

We decorated the table with the colors of the Cuban flag: red, white, and blue. We also included images of old American cars, one of the most recognizable sights associated with Cuba. Because many vehicles on the island date from before 1959, Cuban mechanics and owners have become remarkably skilled at maintaining and restoring these vintage cars. They give the streets a distinct character and have become part of Cuba’s visual identity.

Our first course was hot fried plantains, better known as tostones. They are best enjoyed fresh from the fryer, while the edges are crisp and the inside remains tender. Tostones are a popular Cuban snack and appetizer, usually served simply and enjoyed with family and friends. Their mild flavor makes them a perfect beginning to a Cuban meal.

The main course was served family style, just as Cuban food should be. Lechon asado, or roast pork, was paired with white rice and black beans cooked with sofrito to make moros y cristianos. The combination is deeply satisfying, with the savory beans, fragrant rice, and rich pork balancing beautifully. A simple Cuban green salad with citrus and garlic dressing added freshness and helped cut through the richness of the meat.

Lechon asado is often prepared for special occasions. Traditionally, a whole pig may be roasted in the ground and covered with banana leaves, though roasting boxes have become a popular alternative in many Cuban communities. What makes the pork unforgettable is the mojo marinade, a bright and bold blend of citrus and garlic. The marinade tenderizes the meat and gives it a distinctive Cuban flavor that is both fresh and deeply savory.

For dessert, we enjoyed churros with hot chocolate. Churros are strips of fried dough rolled in sugar and served with a cup of thick hot chocolate for dipping. They are simple, indulgent, and impossible not to love. After a meal of roast pork, rice, beans, plantains, and salad, churros made a festive and comforting finish.

The cover image includes a pamphlet titled “Nassau Cuba & Mexico,” written by Zane Grey for the New York Cuba Mail Steamship Company. It is a rare piece from a treasured Zane Grey collection, along with his diary from that trip. In 1909, Grey described Havana with admiration: “Havana is a magnificent city of white-walled avenues, of green-foliaged plazas, of gray-towered cathedrals and monasteries; and its wonderful coloring runs sheer into the blue waters of the harbor. It is bright, attractive, full of life. Tourists of all nations are there giving the city a cosmopolitan atmosphere. A walk or drive down the Prado from Central Plaza to the Malecon is one of the most enjoyable that can be imagined. Streams of carriages and automobiles, going and coming, giving an air of New York or Paris.”

As we leave Cuba in spirit, we do so with respect for its people, its history, and its extraordinary culinary traditions. Cuban cuisine is more than a collection of recipes; it is a reflection of resilience, resourcefulness, and joy. From a casa particular to a family paladar, from a simple plate of rice and beans to a celebratory roast pork, the food of Cuba offers a meaningful way to understand the island’s culture.

Until next week,
Warmest Regards,
Darlene
P.S. Wondering what to do with leftover roast pork? A Cuban sandwich is the perfect answer.

Cuban Sandwich

The post Our Cuba Travel Journey and Trip Highlights first appeared on Onpez.

My grandma appreciated recipes that were dependable, filling, and easy to prepare for a hungry crowd. This homemade macaroni and cheese is a perfect example. Instead of making a traditional cheese sauce with flour, butter, and milk, she used processed cheese and evaporated milk to create a creamy, smooth sauce with very little fuss.

Many classic homemade macaroni and cheese recipes begin with a roux, which is a cooked mixture of flour and butter. Milk is added to make a white sauce, and then shredded cheese is melted into that sauce before it is poured over pasta. That method is delicious, but it takes a little more time and attention.

Grandma’s macaroni and cheese skips that step entirely. Her recipe goes straight to the heart of the dish: tender shell macaroni coated in a rich, creamy cheese sauce. The processed cheese melts smoothly into the evaporated milk, making this a very approachable recipe for cooks of any skill level.

True to my grandmother’s style, this recipe is simple and practical. If you do not count measuring the ingredients, the method has only a few basic steps: cook the macaroni, melt the cheese into the milk, combine everything, and add the topping. It is the kind of old-fashioned family recipe that proves comfort food does not have to be complicated.

Grandma’s original version used only three main ingredients: macaroni, evaporated milk, and processed cheese. I added bacon bits because the salty, smoky flavor works beautifully with creamy macaroni and cheese. The bacon is optional, but it gives the finished dish a little extra texture and flavor.

Variations:

This vintage macaroni and cheese recipe is easy to adjust while keeping the same simple method. Bacon bits make a tasty topping, but you can leave them off if you prefer a plain, creamy version.

For a heartier meal, stir in diced ham and green peas after combining the pasta and cheese sauce. This turns the dish into a filling main course while still keeping the recipe simple and family-friendly.

Make It a Meal:

Grandma’s macaroni and cheese can be served as either a main dish or a side dish. It is rich enough to stand on its own, but it also pairs well with lighter salads, roasted chicken, vegetables, or other simple home-cooked sides.

Of course, there is nothing wrong with serving this macaroni and cheese all by itself. Creamy pasta, melted cheese, and a bacon topping make a satisfying bowl of comfort food without needing much else on the plate.

Pin It:

If you enjoy this recipe and want to save it for later, keep it with your favorite family-style comfort food recipes.

If you make this macaroni and cheese, it is a great recipe to share with family or bring to a gathering. It makes a generous pan, especially when prepared in the original large-batch version.

Recipe Steps in Photos:

The original index card shows Grandma’s macaroni and cheese recipe in her careful handwriting. Her instructions are wonderfully specific, including the note to stir the macaroni with a wooden spoon in a figure eight motion. Details like that make handwritten vintage recipes feel personal and memorable.

Grandma’s Vintage Macaroni and Cheese Recipe

Ingredients:

Shell macaroni, evaporated milk, processed cheese, and bacon bits.

Recipe Directions:

Measure the ingredients. Cook the macaroni in boiling water and drain it well. Melt the processed cheese into the evaporated milk over low heat, stirring often. Combine the cheese sauce with the macaroni and top with bacon bits before serving.

Grandma’s Homemade Macaroni and Cheese

A shortcut homemade macaroni and cheese recipe made with shell pasta, evaporated milk, processed cheese, and bacon bits. This large-batch version makes enough to serve a crowd.

Course Main Course

Cuisine American

Keyword grandma’s recipe, homemade mac and cheese, homemade macaroni and cheese, macaroni and cheese, vintage recipe

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 24 people

Calories 256 kcal

Ingredients

• 12 oz Evaporated Milk
• 2 lb Cheese Velveeta or processed cheese
• 7 cup Macaroni Shells
• 6 oz Bacon Bits about 2 cups

Instructions

1. Measure all ingredients before beginning.

2. In a large pan, bring water to a boil and cook the macaroni shells according to the package directions. Stir the pasta in a figure eight motion to help prevent sticking.

3. Drain the pasta well.

4. Place the evaporated milk and cubed processed cheese in a medium saucepan.

5. Heat over low heat, stirring frequently, until the cheese melts smoothly into the milk. Do not let the milk scorch.

6. Pour the melted cheese sauce over the cooked pasta and stir to coat.

7. Top with bacon bits and serve.

Recipe Notes

This version makes a very large pan of creamy macaroni and cheese, enough to feed a crowd.

Grandma’s original recipe was designed to feed a large group, including hungry farm hands, so the first version makes a generous amount. For a smaller household, the recipe can be reduced to six servings while keeping the same creamy flavor and simple preparation.

Approximate Nutritional Information:

Servings per recipe: 6. Amount per serving: Calories: 282, Fat: 14g, Cholesterol: 44g, Sodium: 829mg, Carbs: 24g, Protein: 15g.

Please remember that nutritional information is approximate and may vary based on the specific ingredients you choose.

This post may contain affiliate links. There are no additional costs passed on to you if you click on links in this post. Any commission earned helps cover the cost of maintaining this website.

The post Grandma’s Macaroni and Cheese Recipe first appeared on Onpez.

These quick and easy Air Fryer Apple Slices are made with sweet, crisp apples and cook in just 6 minutes. They are soft, naturally sweet, kid-friendly, and a simple healthy snack with no added sugar required.

This recipe has been refreshed with new photos and a cleaner layout, but the method is the same simple air fryer apple slices recipe I have made for years.

Air frying apple slices is one of the easiest ways to turn a fresh apple into a warm, tender snack. After testing different versions with lemon juice, sugar, and thicker slices, the simplest method turned out to be the best. Very thin apple slices cook quickly, soften beautifully, and keep their natural apple flavor without needing extra sweeteners.

The key is slicing the apple thinly and evenly. When the slices are thin enough, they only need about 6 minutes in the air fryer. The result is not a crunchy apple chip and not a syrupy apple pie filling. Instead, you get soft, lightly warm apple slices that are easy to snack on and naturally sweet, especially when made with apples like Honeycrisp, Pink Lady, Golden Delicious, or Fuji.

If you enjoy a little extra flavor, cinnamon is a great optional addition. A small sprinkle of cinnamon, or cinnamon and sugar for tart apples, can make these air fried apples taste a little cozier without making the recipe complicated.

Step-by-Step Instructions

Here is a quick overview of how to make air fryer apple slices. For exact measurements, timing, and nutrition details, see the recipe card below.

1. Wash the apple and leave the skin on. Cut the apple in half or quarters, depending on the shape of slices you prefer.
2. Use a mandolin to slice the apple very thinly and evenly. A 2.5 mm setting works well for this recipe.
3. Lightly coat the air fryer basket with a high-heat oil, such as avocado oil, to help prevent sticking.
4. Place the apple slices in a single layer in the air fryer basket. A small amount of overlap is fine, but the overlapping slices may stick together.
5. Add cinnamon if desired.
6. Air fry at 325°F for about 6 minutes, or until the apple slices are tender and cooked to your preferred texture.

📖 Recipe

Air Fryer Apple Slices

Kristi

Quick and easy air fryer apple slices made with sweet apples in just 6 minutes. This healthy snack is naturally sweet, soft, and made with no added sugar.

5 from 5 votes

Prep Time 2 minutes mins

Cook Time 6 minutes mins

Total Time 8 minutes mins

Course Recipes, Snack

Cuisine American

Servings 2 servings

Calories 48 kcal

Equipment

• 1 Air Fryer
• 1 Hand-held mandoline slicer

Ingredients

• 1 apple Any variety, washed, skin on, with the core and stem removed.
• ¼ teaspoon cinnamon Optional.

Instructions

• Slice the apple in half or into quarters for more traditional apple slice shapes.
• Use a mandolin to cut the apple into very thin, even slices. A 2.5 mm setting works well.
• Lightly coat the air fryer basket with a high-heat oil, such as avocado oil.
• Arrange the apple slices in a single layer in the air fryer basket. A small amount of overlap is fine.
• Sprinkle with cinnamon if desired.
• Air fry at 325°F for 6 minutes, or until the apple slices reach your preferred texture.

Notes

• Use sweet apples for the best naturally sweet flavor.
• A mandolin is the best tool for slicing apples thinly enough for this recipe.
• Cinnamon is optional. A small amount of cinnamon sugar can be used if the apple is very tart.
• If your air fryer is preheated, the apple slices may be ready in 4 to 5 minutes.
• Overlapping slices may stick together, but they will still taste good.
• Thicker apple slices require more cooking time.
• For a firmer apple chip texture, air fry for about 2 additional minutes.
• Always follow your air fryer manufacturer’s instructions for safe use.

*Nutrition information is an estimate and will vary depending on the apple variety and exact amounts used.

Nutrition

Calories: 48kcalCarbohydrates: 13gProtein: 0.2gFat: 0.2gFiber: 2gSugar: 9g

Tried this recipe?Let us know how it was!

The post Air Fryer Apple Slices with Cinnamon first appeared on Onpez.

This Raspberry Lemon Drop Martini brings together fresh lemon juice, sweet raspberry syrup, smooth vodka, and the orange aroma of Cointreau. The result is a cocktail that tastes refreshing, balanced, and festive without being complicated. It is a lovely drink for Mother’s Day celebrations, garden parties, summer evenings, or any occasion that calls for something pretty and delicious.

If you enjoy cocktails with a sweet-tart profile, this raspberry lemon martini is a wonderful twist on the classic Lemon Drop Martini. The lemon keeps it crisp, the raspberry syrup adds color and fruitiness, and the orange liqueur rounds everything out beautifully.

Serve it in a chilled cocktail glass and garnish it with raspberries for an effortless finishing touch. Then raise your glass to the remarkable women who make every day brighter. Cheers to you, Mom!

🎥 Video

🥘 Ingredients

• Cubed ice – essential for chilling the cocktail quickly in the shaker.
• Vodka – use plain vodka for a clean base, vanilla vodka for a soft sweetness, or raspberry vodka if you want a stronger berry flavor.
• Cointreau, Triple Sec, or Grand Marnier – these orange-flavored liqueurs add citrus depth and help balance the lemon and raspberry.
• Lemon juice – freshly squeezed lemon juice gives this Raspberry Lemon Drop Martini its bright, lively flavor.
• Raspberry syrup – homemade or store-bought syrup both work well.
• Raspberries – fresh or frozen raspberries make a simple and elegant garnish.

See the recipe card for exact quantities.

🔪 Instructions

Step One: Fill a cocktail shaker with cubed ice.

Step Two: Pour in the vodka, Cointreau, raspberry syrup, and freshly squeezed lemon juice.

Step Three: Shake well until the mixture is thoroughly chilled and the ingredients are fully combined.

Step Four: Fine-strain the cocktail into a chilled serving glass. This removes small ice chips and gives the martini a smooth finish.

Step Five: Thread a few raspberries onto a cocktail pick and place it on or in the glass before serving.

🍸 Variations

This Cointreau Lemon Drop Martini is easy to customize. If you want a softer, slightly dessert-like note, replace plain vodka with vanilla vodka. For a bolder berry taste, use raspberry vodka instead.

If the raspberry flavor becomes too strong for your taste, swap the raspberry syrup for simple syrup. This keeps the cocktail sweet while allowing the lemon and orange liqueur to stand out more clearly.

You can also experiment with the orange liqueur. A traditional Lemon Drop Martini often uses Triple Sec, but Cointreau gives this version a rounded citrus aroma and a smooth finish. Grand Marnier can also be used if you enjoy its richer orange flavor.

🍽 Equipment

• Cocktail shaker
• Measuring tools or jigger
• Lemon squeezer
• Fine strainer
• Cocktail pick

🙋🏻 FAQ

If you make this Raspberry Lemon Drop Martini recipe, leave a star rating and a comment below. I would love to hear how it turned out for you.

How to Make a Raspberry Lemon Drop Martini

This Raspberry Lemon Drop Martini combines tangy lemon, sweet raspberry syrup, vodka, and Cointreau for a refreshing cocktail with a fruity twist. Shake, strain, garnish with raspberries, and enjoy a bright drink made for special moments.

Prep Time:5 minutes mins

Total Time:5 minutes mins

Equipment

• Cocktail shaker
• Measuring tools or jigger
• Lemon squeezer
• Fine strainer
• Cocktail pick

Ingredients

• Cubed ice for the shaker
• 2 oz Vodka
• 1 oz Cointreau Triple Sec or Grand Marnier may also be used
• ½ oz Raspberry syrup
• 1 oz Lemon juice
• Raspberries for garnish, fresh or frozen

Instructions

• Fill a cocktail shaker with cubed ice.
• Add 2 oz vodka, 1 oz Cointreau, ½ oz raspberry syrup, and 1 oz freshly squeezed lemon juice.
• Shake well until the cocktail is cold.
• Fine-strain into a chilled serving glass.
• Garnish with raspberries and serve immediately.

Video

Nutrition

Serving: 1 Serving | Calories: 266kcal | Carbohydrates: 22g | Sugar: 20g

Servings: 1 Serving

Calories: 266kcal

Author: Nora

The post Raspberry Lemon Drop Martini Recipe for Summer Parties first appeared on Onpez.

These Paleo Soft Pretzels took plenty of testing, patience, and persistence, but the final result is worth it. Some recipes translate easily from their traditional gluten-based versions into a paleo-friendly format, while others require a lot more trial and error. Soft pretzels fall firmly into the second category. They need structure, chew, bend, and that unmistakable deep brown crust, all without relying on wheat flour.

Nevertheless, I persisted. And behold: The Paleo Soft Pretzel.

This paleo soft pretzel recipe is made with cassava flour, almond flour, whole psyllium husk, yeast, honey, and a few simple pantry ingredients. The dough is not exactly like conventional pretzel dough, but it is workable, flavorful, and satisfying when handled gently. The psyllium husk helps create elasticity, while the cassava flour gives the pretzels structure. The baking soda boil is an important step because it helps create the classic pretzel exterior and rich color during baking.

If you are wondering about ingredient substitutions, the most honest answer is that untested swaps may change the recipe significantly. Paleo baking is precise, especially when a dough needs to be shaped, boiled, and baked. This recipe is the result of repeated testing, so the listed ingredients are recommended for the best texture and flavor. There is one helpful note about psyllium husk in the recipe notes below.

If eggs are the only thing preventing you from making these pretzels, the egg wash can be skipped. The salt will still stick to the surface without it, although the pretzels may bake up with a slightly different finish. For a dairy-free version, use avocado oil or olive oil instead of melted butter.

Large pretzels look the most like the kind you might buy from a street cart, but they can be delicate to move after boiling. If you are new to shaping pretzels or want an easier transfer from pot to pan, make smaller pretzels instead. Smaller portions are easier to handle and still bake into a delicious paleo snack.

Many thanks to Back Porch Paleo for testing this recipe more than once and helping confirm that it works outside of my own kitchen.

Paleo Soft Pretzels

No reviews

• Author: Simone Miller
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 6 large pretzels
• Category: Snack
• Cuisine: American

Ingredients

• 2 cups warm water
• 1 tablespoon honey
• 1 1/2 teaspoons sea salt
• 2 ¼ teaspoons active dry yeast
• 2 tablespoons butter, melted and slightly cooled, or avocado or olive oil for a dairy-free version
• 162 grams (1 1/4 well-whisked cups) Otto’s Naturals cassava flour
• 70 grams (3/4 cup) almond flour
• 32 grams (1/2 cup) whole psyllium husk

For boiling and baking:

• Avocado or light olive oil, for the bowl and pan
• 8 cups water
• 1/2 cup baking soda
• 1 large egg yolk, beaten with 1 tablespoon water
• Pretzel salt or coarse sea salt

Instructions

1. In the bowl of a stand mixer, dissolve the honey in the warm water. Whisk in the yeast and sea salt. Let the mixture sit for about 5 minutes, or until it becomes foamy and active.
2. Whisk in the melted butter, then add the cassava flour, almond flour, and whole psyllium husk. Using the paddle attachment, beat the mixture on high speed for about 5 minutes, or until it thickens and begins to resemble dough. It will still be sticky, but it should come together.
3. Lightly oil a medium bowl and transfer the dough to it. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place for 45 minutes to 1 hour. It should increase in volume by about half.
4. Near the end of the rise time, preheat the oven to 450ºF. Line a baking sheet with parchment paper and oil the parchment. Bring the water and baking soda to a boil in a large pot. In a small bowl, whisk the egg yolk with 1 tablespoon of water.
5. Generously flour a clean work surface and turn the dough out onto it. Knead for several minutes, adding more flour as needed, until the dough is smoother, more pliable, and less sticky. Divide the dough into 6 even pieces.
6. To shape each pretzel, roll one piece of dough into a rope about 2 feet long and 1 inch thick. Form the rope into a U shape. Cross the ends of the U about 2 to 3 inches from the bottom, then cross them again to create a double twist. Bring the ends down to the base of the U and press them gently to attach, using a little water if needed.
7. Using the largest slotted spatula you have, carefully lower one pretzel at a time into the boiling baking soda water for about 30 seconds. Transfer the pretzel to the prepared baking sheet. The pretzels are delicate at this stage, so keep the baking sheet close to the pot to make moving them easier. Repeat with the remaining pretzels.
8. Brush the pretzels with egg wash and sprinkle with pretzel salt or coarse sea salt. Bake for 20 to 22 minutes, or until the pretzels are deeply browned. Let them cool before eating so the texture can set properly.

Notes

• Whole psyllium husk is preferred because pre-ground psyllium can give baked goods an unusual color. If ground psyllium is all you have, use the same amount by weight, or about 1/4 cup if measuring by volume.

• Large pretzels give the most classic soft pretzel look, but they can be tricky to handle when moving them from the boiling water to the baking sheet. If you prefer an easier option, divide the dough into smaller portions and make about 10 smaller pretzels.

• The dough should be sticky at first, but it should become easier to handle after mixing, rising, and kneading with additional flour on the work surface. Avoid rushing the mixing step, because it helps the psyllium absorb moisture and gives the dough better structure.

Thank you, Otto’s Cassava Flour, for sponsoring this post.

All links and product mentions are provided for information purposes. Sponsored content is clearly labeled. Advertisements that appear on this site may be served by ad networks, and the advertised products are not necessarily recommended by Zenbelly.

The post Paleo Soft Pretzels Recipe first appeared on Onpez.

If you are shopping for the best air fryers on Amazon, the choices can feel overwhelming. Some models are compact and budget-friendly, while others are large enough for family-size meals or include extra functions like roasting, baking, dehydrating, and rotisserie cooking. Below are my top 10 air fryer picks, with a simple breakdown of capacity, standout features, ideal users, and price so you can choose the model that fits your kitchen and cooking style.

1. Ninja AF101 Air Fryer

Capacity: 4 quarts
Why I Like It: The Ninja AF101 is a dependable, easy-to-use air fryer that works well for everyday meals and snacks. It cooks quickly and evenly, making it a practical choice for busy weeknights when you need crispy sides or simple proteins without waiting on the oven. The adjustable temperature range also gives you flexibility for different recipes, including dehydrated fruit slices like apple chips.
Who It’s Best For: Smaller households, beginners, or anyone who wants a reliable air fryer without a complicated setup.
Price: $89.99

2. COSORI Pro II Air Fryer

Capacity: 5.8 quarts
Why I Like It: The COSORI Pro II offers a generous basket size, which is helpful when you are cooking for more than one or two people. It can handle family-friendly foods such as chicken tenders, fish sticks, frozen fries, vegetables, and reheated pizza slices. The preset cooking options make it especially convenient because you can choose a setting instead of adjusting everything manually each time.
Who It’s Best For: Families of 3–5, or anyone who wants a mid-size air fryer with simple one-touch controls.
Price: $79.77

3. Instant Vortex Plus Air Fryer

Capacity: 6 quarts
Why I Like It: From the makers of the Instant Pot, the Instant Vortex Plus is a versatile appliance designed for more than basic air frying. It can air fry, roast, bake, reheat, and dehydrate, which makes it useful if you want one machine that can handle several common cooking tasks. Its 6-quart capacity is also a comfortable size for family meals without feeling too bulky for most kitchens.
Who It’s Best For: Families who want a multi-function air fryer that can reduce the need for extra small appliances.
Price: $129.99

4. Philips Premium Airfryer XXL

Capacity: 7 quarts
Why I Like It: Philips is one of the best-known names in air fryers, and this XXL model is built for larger meals. The 7-quart size gives you room for bigger batches, including a whole chicken or multiple servings of fries. It is a strong option for anyone who cooks frequently and wants consistent crisping, sturdy construction, and a basket that is straightforward to clean after dinner.
Who It’s Best For: Big families, frequent home cooks, or anyone who needs an extra-large air fryer for larger portions.
Price: $113.38

5. PowerXL Air Fryer Pro

Capacity: 6 quarts, with multiple sizes available
Why I Like It: The PowerXL Air Fryer Pro stands out because it includes rotisserie and dehydrator functions, giving it more versatility than a basic basket-style air fryer. It also comes with multiple shelves, which can be helpful when you want to cook more than one item at the same time, such as vegetables on one rack and chicken tenders on another.
Who It’s Best For: Home cooks who like multi-tasking appliances and want to prepare several foods in one cooking session.
Price: $127.59

6. GoWISE USA Electric Air Fryer

Capacity: 5.0 quarts
Why I Like It: The GoWISE USA Electric Air Fryer is a budget-friendly option that still includes helpful features for everyday cooking. With eight cooking presets and a simple control panel, it is easy to operate even if you are new to air frying. It also preheats quickly, which is useful when you need to get dinner or snacks on the table fast.
Who It’s Best For: Budget-conscious families, first-time air fryer users, or anyone who wants useful features at a reasonable price.
Price: $87.97

7. Chefman TurboFry Air Fryer

Capacity: 8 quarts, with smaller versions available
Why I Like It: The Chefman TurboFry is a great pick if you need a larger air fryer for bigger batches. Its sleek design and roomy basket make it useful for family-size portions of fries, vegetables, nuggets, or other quick meals. The flat basket provides more surface area, helping food spread out better for a crispier finish.
Who It’s Best For: Larger households, meal preppers, or anyone who prefers cooking bigger batches at once.
Price: $89.99

8. Dash Tasti-Crisp Air Fryer

Capacity: 2.6 quarts
Why I Like It: The Dash Tasti-Crisp is compact, cute, and available in multiple colors, making it a smart choice for small kitchens, apartments, dorm rooms, or limited counter space. It is best for smaller portions, quick snacks, or cooking for one or two people. The auto shut-off feature is another practical benefit, especially in a busy household.
Who It’s Best For: College students, couples, small families, or anyone who wants a compact air fryer for lighter cooking needs.
Price: $55.08

9. Cuisinart TOA-60 Convection Toaster Oven Air Fryer

Capacity: Fits up to a 12-inch pizza
Why I Like It: The Cuisinart TOA-60 combines a toaster oven and air fryer in one appliance. It can toast, bake, broil, and air fry, which makes it a practical upgrade if you already use a toaster oven often. It is especially helpful for small-batch baking, reheating leftovers, crisping snacks, and preparing easy weeknight foods without turning on a full-size oven.
Who It’s Best For: Busy families, toaster oven fans, and anyone who wants one appliance that can handle several everyday cooking tasks.
Price: $177

10. Ultrean Air Fryer

Capacity: 4.2 quarts
Why I Like It: The Ultrean Air Fryer is a simple, straightforward model with a clean design and solid performance. It is a good fit for anyone who wants crispy chicken wings, potato wedges, vegetables, or snacks without dealing with too many buttons or complicated settings. The non-stick basket also makes cleanup easier after cooking.
Who It’s Best For: Families or individuals who want an affordable, no-fuss air fryer that handles everyday recipes well.
Price: $69.99

Which Air Fryer Fits You Best?

• If you need lots of cooking space, consider the Philips Premium Airfryer XXL or the Chefman TurboFry 8-quart model.
• If you are on a tight budget or buying your first air fryer, the GoWISE USA Electric Air Fryer is a practical place to start.
• If you want a multi-function appliance, the Cuisinart Toaster Oven Air Fryer or the PowerXL Air Fryer Pro can cover several kitchen needs in one machine.
• If you prefer simple presets and a moderate size, the COSORI Pro II and Instant Vortex Plus are both strong options for everyday family meals.

The best air fryer for your home depends on how many people you cook for, how much counter space you have, and whether you want basic air frying or extra functions like baking, roasting, reheating, or dehydrating. A compact model works beautifully for snacks and small portions, while a larger basket can make family dinners much easier. If you enjoy trying new recipes, a multi-function air fryer may give you more flexibility in the kitchen. One recipe worth trying is air fryer beef jerky, which is easy to customize with your favorite seasonings and makes a satisfying homemade snack.

Whichever model you choose, an air fryer can quickly become one of the most useful appliances in your kitchen. It helps create crispy, flavorful food with less mess than deep frying and often makes weeknight cooking feel more manageable. Here’s to easier meals, fewer greasy pans, and plenty of crunchy, family-friendly favorites.

The post Top 10 Amazon Air Fryers for Busy Moms first appeared on Onpez.

Snacks are even more important for our family because both of my children have restricted diets. I cannot always count on finding gluten free and dairy free snacks when we are out, and I would rather be prepared than have to search for something at the last minute. Over time, I have figured out which gluten free on-the-go snacks are the easiest to carry, the most reliable, and the ones my kids actually enjoy eating.

When choosing portable snacks, I try to look for options that are simple, convenient, and as nutritious as possible. Snacks are fuel for busy kids, and I have noticed that high-sugar foods without much nutrition usually lead to quick energy spikes, crashes, and more hunger soon after. That is why I like to keep a mix of protein, fruit, and whole-grain options in my bag whenever possible.

While I do change things up occasionally, there are a few favorites that we come back to again and again. These are the gluten free snacks I depend on most when we are away from home, and they have made busy days much easier. If you are looking for easy grab-and-go snack ideas for kids with gluten free diets, this list is a great place to start.

Best Gluten Free On-the-go Snacks

1. Barney Butter Snack Packs – These protein-packed snack packs are one of our favorite gluten free snacks for travel, errands, and busy afternoons. They are certified gluten free, Non-GMO Project Verified, vegan, and peanut free, which makes them a convenient option for many families managing food restrictions. They also taste amazing, which is always important when feeding kids. Each pack has 3 to 4 grams of protein and is low in sugar, so I feel good keeping them in my purse. Another big plus is that they take up very little space and do not require preparation. Barney Butter Snack Packs come in seven flavors: Smooth, Honey + Flax, Vanilla + Espresso, Bare Smooth with no added sugar or salt, Cocoa + Coconut, Crunchy, and Raw + Chia. My kids especially love Cocoa + Coconut, Smooth, and Honey + Flax, although every flavor we have tried has been a hit. They pair well with sliced apples, but my kids often prefer eating them straight from the pack.
2. Envirokidz Strawberry Granola Bars – These gluten free granola bars are another easy snack to keep on hand. They are made in a gluten free and peanut free facility, and they are organic, Non-GMO Project Verified, and vegan. I like them because they are simple to pack, not messy, and easy for kids to eat in the car, at the park, or between activities. Each bar contains 2 grams of protein and is low in sodium and sugar. My kids enjoy the flavor, and that makes them a dependable choice when we need something quick. Envirokidz also makes chocolate granola bars, which taste good, but I usually choose the strawberry version for warm days. Since we live in a warm climate, I prefer not to worry about chocolate melting in my bag.
3. Stretch Island Fruit Leather – Fruit leather is a great option when my kids want something sweet, but I still want to keep the snack simple. Stretch Island Fruit Leather is gluten free and made with 1/4 cup of real fruit per piece, with no added sugar. It is also Non-GMO Project Verified and vegan. These fruit leathers are easy to pack, do not take up much room, and are a good alternative to candy when kids are craving something fruity. They come in six flavors: apple, apricot, cherry, grape, raspberry, and strawberry. I asked my children if they had a favorite, but they could not choose just one. That is usually a good sign, and it tells me these are worth keeping in our snack rotation.
4. Sahale Pomegranate Vanilla Flavored Cashews – Sahale makes several delicious fruit and nut mixes, but the Pomegranate Vanilla Flavored Cashews are by far my kids’ favorite. They like them so much that I have to hide them at home and ration them out, which says a lot. These cashews are certified gluten free, Non-GMO Project Verified, low in sugar, and provide 4 grams of protein per serving. I appreciate that they feel a little more filling than many typical packaged snacks, making them a smart choice for longer outings. They are also available in Grab & Go sizes, which is perfect for busy mornings when I do not have time to portion snacks into a separate container.
5. Fresh Blueberries – Blueberries may not be the first thing that comes to mind when you think of the best gluten free on-the-go snacks, but they are one of our favorite fresh options. My kids enjoy them at room temperature just as much as they do chilled, and they do not need to be peeled or sliced. After a quick wash, they are ready to pack in an airtight container. I can keep them in my purse for hours during day trips, and my kids eat them like candy. Blueberries are simple, naturally gluten free, and easy to serve, which makes them one of the most practical fresh snacks for our family.

Those are our top picks for the best gluten free on-the-go snacks for kids. Having reliable snacks ready makes a huge difference when life gets busy, especially for families managing gluten free or dairy free diets. I love finding easy options that my kids enjoy and that I can feel good about packing. If you have a favorite gluten free snack that works well for travel, school, errands, or day trips, share it in the comments below. I am always happy to discover new ideas from the gluten free community.

The post Gluten Free Snack Ideas for On the Go first appeared on Onpez.

What is crème fraîche?

Crème fraîche is a thick, creamy cultured dairy product with a mild sourness and a smooth, rich texture. It is widely associated with French cooking, but it is now used in many kitchens for both sweet and savoury recipes.

Because crème fraîche is versatile, there are several possible alternatives. However, the best creme fraiche substitute depends entirely on the recipe. A swap that works beautifully in a pasta sauce may not work well in a cake, so it is important to understand the differences before replacing it.

What is crème fraîche in English?

Crème fraîche translates as “fresh cream”, but that description does not tell the whole story. It is cream that has been cultured with bacteria, which thickens it and gives it a gentle acidic flavour. This is what makes crème fraîche different from ordinary cream.

Creme fraiche uses

Creme fraiche is useful in many recipes. It can be stirred into soups, added to savoury sauces, used in creamy pasta dishes, served with meat, or mixed into dips. It is also used in some desserts and baked goods, especially where a rich texture and a subtle tang are needed.

One reason cooks like crème fraîche is that it has a higher fat content than many other cultured dairy products. This helps it stay smoother when heated and makes it less likely to split than lower-fat ingredients. Its acidity also helps preserve it for longer, although it should always be used within the date shown on the packaging.

What can I use if I don’t have creme fraiche?

If you do not have crème fraîche, your best option depends on what you are making. For soups, sauces, and dips, sour cream, plain Greek yoghurt, mascarpone, fromage frais, or certain creams may work. For baking, substitution is much more difficult because the fat content, thickness, and acidity can affect the final texture.

Is sour cream the best substitute for creme fraiche?

Sour cream is one of the most common substitutes for crème fraîche. It has a similar cultured flavour and works well in toppings, dips, and some cold sauces. However, sour cream is thinner and usually tangier than crème fraîche.

The main issue with sour cream is heat. It can split when added to hot soups or sauces, so it is best stirred in at the end of cooking, after the heat has been turned off. It is not the most reliable substitute for crème fraîche in baked goods because the texture and fat content are different.

Can you replace crème fraîche with yoghurt?

Plain natural yoghurt and full-fat Greek yoghurt can be used as a creme fraiche substitute in some recipes, particularly dips and cool sauces. Greek yoghurt is usually thicker than natural yoghurt, so it is often the better choice when texture matters.

Yoghurt is made from milk, while crème fraîche is made from cream. This means yoghurt is lower in fat and not as rich or smooth. It can also split when heated, so add it only after removing the pan from the heat. For baking, yoghurt is not usually a direct replacement for crème fraîche unless the recipe has been designed for it.

Can you use cream instead of creme fraiche?

Cream can sometimes replace crème fraîche, but the result will not taste the same. Single cream is much thinner and has a lower fat content, so it is generally not a good substitute. Whipping cream, heavy cream, and double cream are more suitable in sauces or dessert toppings, but they do not have the tangy flavour of crème fraîche.

Crème fraîche has a fat content of around 30%. Whipping cream and heavy cream are fairly close, while double cream is much richer. These creams can add smoothness to sauces, but they will not provide the same cultured acidity. They are not recommended as a direct substitute in cakes or other baked goods.

Can creme fraiche be substituted with mascarpone or fromage frais?

Mascarpone can work in creamy sauces and some dessert toppings. It is much thicker and richer than crème fraîche, with a fat content of around 45%, so it gives a more indulgent result. Because it is so thick, it may need loosening in sauces and is not ideal for dips that need a lighter texture.

Fromage frais has a much lower fat content and a mild tang. It can be useful in some cold dishes, but it is not a strong all-purpose crème fraîche substitute. Like yoghurt and sour cream, it may split when heated, so it should be stirred in after cooking rather than boiled or simmered.

Can buttermilk be used as an alternative to creme fraiche?

Buttermilk has a pleasant tang and is a popular baking ingredient, but it is not thick or rich like crème fraîche. Its fat content is much lower, which makes it a poor direct substitute in most recipes that rely on crème fraîche for body and creaminess.

In sauces, buttermilk can split when heated. If you choose to use it for flavour, add it after the pan has been removed from the heat. It is usually better treated as its own ingredient rather than as a like-for-like crème fraîche alternative.

Best crème fraîche substitute for baking

There is no perfect creme fraiche substitute for baking. Crème fraîche brings together thickness, acidity, and a high fat content in a way that most alternatives do not. Changing it can affect the rise, crumb, moisture, flavour, and structure of the finished bake.

If a baking recipe specifically calls for crème fraîche, the safest option is to use full-fat crème fraîche. Low-fat versions can change the texture and may cause the recipe to fail. If you do not have it, it is often better to choose a different recipe that does not require crème fraîche rather than risk an unreliable substitution.

What is a good creme fraiche substitute for pasta?

Pasta sauces are more forgiving than baked goods, so you have more options. Sour cream, Greek yoghurt, mascarpone, whipping cream, heavy cream, double cream, fromage frais, and even buttermilk can all be used in certain pasta sauces, depending on the flavour and texture you want.

For the smoothest result, avoid boiling lower-fat substitutes. Sour cream, yoghurt, fromage frais, and buttermilk should be added after the heat has been turned off. Cream and mascarpone are richer options and can create a thicker, more luxurious sauce, although they will not deliver the same tang as crème fraîche.

Vegan creme fraiche substitute

For a vegan creme fraiche substitute, look for a ready-made plant-based crème fraîche-style product. These are designed to be used in a similar way and are usually the simplest option. You can also make a homemade vegan-style alternative, but the flavour, thickness, and heat stability will depend on the ingredients used.

Can you make crème fraîche?

Yes, crème fraîche can be made at home. It is a simple process that requires two ingredients, time at room temperature, and patience while the cream thickens and develops its flavour. Homemade crème fraîche can be a helpful option if you use it often or cannot easily find it in shops.

Creme fraiche substitutes – quick guide

Here is a quick comparison of the most common crème fraîche substitutes and where they work best. This table refers specifically to using these ingredients as alternatives to crème fraîche, not to their general use in cooking or baking.

On a mobile device? Rotate your screen to view the table more clearly.

For baking, crème fraîche is difficult to replace successfully. If the recipe depends on its richness, thickness, and acidity, use full-fat crème fraîche or choose a recipe that does not require it.

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Have your say!

Did you find this guide to crème fraîche substitutes helpful? If you have tried one of these swaps in a sauce, pasta dish, dip, dessert, or bake, make a note of what worked best so you can use the same method again next time.

The post How to Substitute Creme Fraiche in the UK first appeared on Onpez.

One February date night, C and I were talking about what we wanted to grow in the garden once summer arrived. During that dinner, we ordered several dishes, including one vegetarian eggplant dish that quietly stole the entire meal. It was rich, smoky, tender, and completely memorable. By the time we finished eating, we had already decided that eggplant needed a spot in our summer garden.

This summer has not been the most productive garden season overall, but the eggplants truly came through. They became one of the most reliable vegetables we grew, and they quickly turned into the ingredient I kept reaching for at dinner. As it turns out, Syd loves eggplant too, so while we enjoy these roasted eggplant tacos, she is just as happy with a bowl of roasted eggplant on its own.

We have officially called it the summer of eggplant, and honestly, I am more than happy about it. Eggplant is hearty enough to stand in for meat, absorbs flavor beautifully, and becomes wonderfully tender when roasted at a high temperature. In this recipe, it is tossed with olive oil, soy sauce, maple syrup, and smoked paprika before baking until the edges are lightly charred. Paired with roasted tomato jam and creamy burrata, it makes a vegetarian taco that feels special without being complicated.

What You Need to Make Eggplant Tacos

Eggplant – Eggplant is the main ingredient in this vegetarian taco recipe. Use one large eggplant, roughly 2 pounds, and cut it into cubes so it roasts evenly.

Olive oil – Olive oil helps the eggplant roast properly and keeps the tomatoes soft and juicy as they bake.

Soy sauce – Low sodium soy sauce adds savory depth to the roasted eggplant. If you need the recipe to be gluten-free, use tamari instead.

Maple syrup – A small amount of maple syrup adds gentle sweetness and helps balance the smoky and salty flavors.

Smoked paprika – Smoked paprika gives the eggplant a deeper, slightly smoky flavor that works beautifully in tacos.

Tomatoes – Roasted tomatoes are mashed into a simple tomato jam for topping. Early girl or roma tomatoes work well here.

Corn tortillas – Corn tortillas are ideal for these eggplant tacos and keep the recipe naturally gluten-free when paired with tamari.

Burrata – Burrata adds a creamy, rich finish. If you do not have burrata, mozzarella is a good substitute.

How to Make Eggplant Tacos

STEP 1: Add the cubed eggplant to a large bowl. Drizzle with olive oil, soy sauce, maple syrup, and smoked paprika. Stir well until every piece of eggplant is evenly coated. Let it sit for 10 minutes so the eggplant can absorb the marinade.

STEP 2: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Place the halved tomatoes on one end of the baking sheet, drizzle them with olive oil, and season with salt and pepper. Spread the marinated eggplant over the remaining space on the baking sheet. Bake for 20 to 25 minutes, or until the eggplant is tender and slightly charred around the edges.

STEP 3: Remove the eggplant from the baking sheet and set it aside. Transfer the roasted tomatoes to a bowl and mash them with the back of a fork until they form a chunky jam. Strain off any excess liquid so the tacos do not become soggy.

STEP 4: Arrange the corn tortillas on baking sheets. You will likely need two baking sheets so the tortillas have enough space. Bake the tortillas for 2 minutes to warm them slightly. Top each tortilla with roasted eggplant, tomato jam, and a thin slice of burrata. Return the tacos to the oven for another 2 minutes, or until the cheese is warm. Serve immediately while the tortillas are warm and the burrata is soft.

Toppings for Eggplant Tacos

These roasted eggplant tacos do not need much to taste delicious. I like to keep the toppings fresh and simple with chopped cilantro, a squeeze of lime juice, and a sprinkle of sesame seeds. The toppings add brightness, texture, and just enough contrast to the creamy burrata and smoky roasted eggplant.

• Sesame seeds – They may sound unexpected on tacos, but they add a subtle nutty crunch that works really well with the soy-marinated eggplant.
• Salsa verde – Green salsa adds tangy freshness and pairs well with the roasted vegetables.
• Pico de gallo – A spoonful of pico brings extra tomato flavor, onion, and brightness.
• Green onions and radish – Use these if you want more crunch and a sharper fresh bite.

Can You Make These Eggplant Tacos Vegan?

Yes, these eggplant tacos can easily be made vegan. Simply leave off the burrata or replace it with your favorite vegan cheese. The roasted eggplant, tomato jam, corn tortillas, herbs, lime, and sesame seeds are already plant-based. If making the tacos gluten-free and vegan, be sure to use tamari instead of soy sauce and choose toppings that fit your needs.

Need More Inspo? Try Out These Taco Recipes:

• Mushroom Teriyaki Tacos with Pineapple Salsa
• Grilled Shrimp Tacos
• Firecracker Shrimp Tacos with Pineapple Salsa
• 15-Minute Chicken Tacos

Roasted Eggplant Tacos

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These roasted eggplant tacos with tomato and burrata are an easy vegetarian dinner made with smoky roasted eggplant, quick roasted tomato jam, warm corn tortillas, and creamy cheese. Finish them with cilantro, lime, and sesame seeds for a fresh and satisfying meal.

• Author: Davida Lederle
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Bake
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

• 1 large eggplant, roughly 2 lbs, cubed
• 1 tbsp olive oil, plus more for the tomatoes
• 1/4 cup low sodium soy sauce, or tamari if gluten-free
• 1 tsp maple syrup
• 1 tsp smoked paprika
• 2 medium tomatoes, halved
• 10 corn tortillas
• 4 oz burrata
• Toppings: 1/2 cup cilantro, lime wedges, and sesame seeds for sprinkling

Instructions

1. Add the cubed eggplant to a large bowl. Top with olive oil, soy sauce, maple syrup, and smoked paprika. Stir until the eggplant is evenly coated. Set aside for 10 minutes to marinate.
2. Preheat the oven to 450 degrees F and line a baking sheet with parchment paper or a silicone baking mat.
3. Place the halved tomatoes on one end of the baking sheet. Drizzle with olive oil and season with salt and pepper.
4. Spread the marinated eggplant over the remaining space on the baking sheet.
5. Bake for 20 to 25 minutes, until the eggplant is tender and slightly charred.
6. Remove the eggplant from the baking sheet and set it aside.
7. Transfer the roasted tomatoes to a bowl and mash them with the back of a fork to make a chunky tomato jam. Strain out excess liquid.
8. Lay the corn tortillas on baking sheets and bake for 2 minutes to warm them.
9. Top the tortillas with roasted eggplant, tomato jam, and a thin slice of burrata. Bake for another 2 minutes, or until the cheese is warm.
10. Finish with cilantro, a squeeze of lime juice, and sesame seeds. Serve immediately.

The post Roasted Eggplant Tacos with Tomato and Burrata first appeared on Onpez.