Food has always been an important part of Seamus Mullen’s life. Before he became executive chef of Wanderlust Hollywood plus the chef/owner of three others in New York and the culinary director of another in London
He spent his days on his family’s organic farm in Vermont, where picking fresh produce, butchering lamb, and mucking stalls were an integral part of his childhood.
Not only was it an inspiration for his life as an acclaimed chef and restaurateur—but it also served as a key and defining factor in healing himself from the immobilizing pain he started to experience in the early 2000s.
In this article, we’ll show the top 10 recipes about the wanderlust kitchen foreign inspiration domestic preparation.
Without further ado let’s jump in!
Top 10 recipes for the wanderlust kitchen foreign inspiration domestic preparation
1. LEMON POPPY SEED SUMMER SQUASH BREAD
• 1 cup melted unsalted butter
• 2 cups granulated sugar
• Juice and zest of 2 small lemons
• 1 teaspoon almond flavor
• 1/2 teaspoon vanilla extract
• 3 large eggs
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3 cups all-purpose flour
• 2 cups grated summer squash
• 1 tablespoon poppy seeds
1. Preheat the oven to 325 degrees Fahrenheit. Grease or line two loaf pans; set aside.
2. Place the melted butter, sugar, lemon juice and zest, almond flavor, and vanilla extract in a large mixing bowl. Cream together until fluffy and light in color, about 1 to 2 minutes.
3. Add the eggs one at a time, allowing each egg to fully incorporate into the mixture before adding another.
4. Evenly sprinkle the salt, baking soda, and baking powder over the top of the mixture. Mix well.
5. Working in batches, add the flour ½ cup at a time; mix in entirely between additions. Fold in the squash and poppy seeds. Divide the batter between the prepared loaf pans. Bake for 1 hour, until a toothpick inserted into the middle of the loaf, comes out clean.
You do not need to refrigerate this Lemon Poppy Seed Summer Squash bread, but it will last longer in the fridge than at room temperature.
You can keep it in an air-tight container at room temperature for 1-2 days, or refrigerate it in an air-tight container for 3-5 days.
To make a Gluten Free version, substitute 3 cups of all-purpose gluten-free flour in place of 3 cups of all-purpose regular flour and add 1 1/2 teaspoons of xantham gum. Try using Bob’s Red Mill all-purpose gluten-free flour.
2. GREEK FAVA
• 2 cups (~500g) dry yellow split peas, rinsed
• 3/4 cup roughly chopped red onion
• 3 scallions, chopped
• 4-6 cloves garlic, peeled and chopped
• 1/3 cup extra virgin olive oil, plus more for serving
• 2 teaspoons salt
• Paprika for garnish (optional)
1. Place the split peas in a large saucepan with 5 cups of warm water. Set the burner to high heat and allow the mixture to come to a boil.
2. Skim any foam that forms on the surface of the liquid, then add the red onion, scallion, and garlic. Return the liquid to a boil, then turn the heat down to low and cover the pot.
3. Simmer, stirring occasionally, until the peas are very tender, about 15 to 20 minutes.
4. Once the peas are tender, turn off the heat and add the olive oil and salt. Use an immersion blender to puree the mixture (or process it in batches in a tabletop blender). Taste and add more salt as needed.
5. The fava will thicken as it cools. Serve topped with a generous drizzle of olive oil and a sprinkle of paprika; provide crusty bread and/or sliced vegetables for dipping.
3. VEGAN BÚN CHAY (VIETNAMESE NOODLE SALAD)
FOR THE DRESSING
• 1/4 cup rice vinegar
• 3 tablespoons lime juice
• 3 tablespoons coconut or date sugar*
• 2 tablespoons mushroom soy sauce (or low-sodium soy sauce)
• 2 tablespoons freshly grated lemongrass (white part only)
• 1 clove garlic, grated
• 1 to 2 bird’s eye chilies, sliced (optional)
• 2 to 3 dashes of Maggi seasoning
• 1 tablespoon water
FOR THE BÚN CHAY
• 8 ounces thin rice noodles (vermicelli-style)
• 2 carrots, julienned
• 1 large bell pepper (orange, yellow, or red), thinly sliced
• 1 cup English cucumber half moons
• 1 cup cilantro stems and leaves (remove tough stem ends if desired)
• 1 cup Thai basil leaves
• 1 cup mint leaves
• 1 cup chopped peanuts
• Lime wedges for serving (optional) FOR THE CARAMELIZED TOFU
• 1 tablespoon peanut oil
• 14 ounces of firm tofu, sliced into bite-sized rectangles
• 2 teaspoons mushroom soy sauce, or low-sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon coconut or date sugar
1. Set a large pot of water on the stove to boil. Whisk the dressing ingredients together in a small bowl. Set aside to infuse.
2. Cook the noodles according to package directions; rinse with cold water, drain well, then divide into four serving bowls.
3. Heat one tablespoon of peanut oil in a large skillet set over medium heat. Add the tofu pieces and fry until golden brown, about 5 to 7 minutes on both sides. While the tofu is frying, stir the mushroom soy sauce, sesame oil, and sugar together in a small bowl until the sugar has dissolved.
4. Once the tofu is browned, pour this mixture into the pan. Allow the sauce to cook in the pan for 1 to 2 minutes until it begins to thicken. Flip the tofu to ensure the sauce coats and sticks to each side. Cook for another minute or so, until the tofu, is caramelized and sticky. Transfer the tofu to the noodle bowls.
5. Top the noodle bowls with julienned carrot, sliced bell pepper, cucumber half moons, herbs, and peanuts. Pour a quarter of the prepared dressing over each bowl. Serve at once.
You can also substitute brown or white sugar if needed.
4. THAI CASHEW CHICKEN
FOR THE SAUCE
• 1 teaspoon soy sauce
• 1 tablespoon sweet dark soy sauce
• 1 tablespoon fish sauce
• 1 heaping tablespoon of brown sugar
• 1 tablespoon water
FOR THE STIR-FRY
• 2 tablespoons vegetable or peanut oil
• 2 cloves garlic, peeled and minced
• 1/2 small yellow onion, quartered
• 4 finger-length dried red chilies
(such as chile de arbol), seeded and cut into halves
• 1/2 cup roasted cashew nuts
• 8 ounces boneless, skinless chicken breast, cut into thin pieces (about one large chicken breast – hold your knife at an angle and slice against the grain to get the thinnest pieces possible)
• 1 green onion, cut into 1” lengths
1. Whisk all of the sauce ingredients together in a small bowl and set aside.
2. Heat the oil in a wok or large frying pan for 5 minutes over medium-high heat. Once the oil is hot enough to produce a sizzle when a drop of water hits it, add in all of the cashew nuts.
3. Fry the cashews until they turn light brown, just a few minutes. Remove them from the oil with a slotted spoon and set them on a paper towel to rest.
4. Add the garlic, onion, and dried red chilies to the oil. Stir-fry for 3-5 minutes or until you can start to smell the spicy aroma of the chilies. Add in the chicken and continue to stir-fry until the chicken
5. turns opaque and is cooked through (about 4-5 minutes). Return the cashews to the pan and toss to distribute around the pan.
6. Add the sauce to the wok and toss all of the ingredients to coat them well. Turn off the heat and add in the chopped scallions. Serve immediately with a side of jasmine rice.
5. LAMB GYROS WITH AUTHENTIC GREEK TZATZIKI SAUCE
GROUND LAMB GYRO MEAT
• 1 lb. ground lamb (lower the fat
content the better)
• 1⁄2 large red onion, chopped
• 2 Tbsp Minced Garlic
• 2 tsp Marjoram
• 2 tsp Rosemary
• 2 tsp Oregano
• 2 tsp Salt
• 2 tsp Black Pepper
• 7 Pita Bread
• 7 Lettuce leaves
• 7 Tomato slices
• 4 Onion slices
1. Place red onion in a food processor and process until finely chopped.
2. Remove the onion from the food processor and place it in a tea towel, squeezing it to remove all the juices.
3. Return the onion back to the food processor with the remaining ingredients and pulse for approximately 1 minute until you get a paste-like consistency. TIP: The gyro lamb mixture will form together in the food processor, similar to a ball of dough.
4. Place the mixture in a glass baking dish. Flatten and smooth the meat into a nice meatloaf.
5. Place in a water bath and cook at 325°F for 60-75 minutes or you have an internal temp of 165°F-170°F.
6. Once removed from the oven, drain the fat.
7. Allow to cool for 5-10 minutes and place on a wire rack (I also put a pan under the frame to catch any drippings) and place a heavy object on top to compress the gyros meat. I used a cast iron skillet with 3 cans inside the skillet for additional weight.
8. Remove the weight and let rest for 30 minutes.
9. Slice the meat into desired-sized slices.
10. Place meat slices on a baking sheet and broil for 3-5 minutes until crispy!
11. Serve in pita bread with lettuce, sliced onion, sliced tomato, and this Authentic Greek Tzatziki Sauce.
6. HAWAIIAN MACARONI SALAD
• 1 pound elbow macaroni
• 1/2 cup apple cider vinegar
• 2 cups mayonnaise, divided
• 2 cups whole milk, divided
• 1 tablespoon brown sugar
• 1 1/2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 1 bunch of scallions, sliced thin (about 5-7 scallions)
• 1 1/2 cups shredded carrot
• 1 1/2 cups minced celery
1. Bring a large pot of salted water to a roiling boil. Add macaroni and cook until very soft, 10 to 12 minutes. Drain, return the pasta to the pot, and immediately toss it with vinegar. Let cool for ten minutes.
2. In a large bowl, whisk together 1 cup of mayonnaise, 1 1/2 cups of whole milk, brown sugar, salt, and pepper.
3. Once the macaroni has cooled for 10 minutes, toss it with the mixed sauce and let cool to room temperature.
4. Once cool, fold in the scallion, carrot, and celery. Whisk together the remaining 1 cup mayonnaise and ½ cup whole milk and pour over macaroni salad. Toss well to coat. Taste and add more salt or pepper as needed.
5. Chill in the refrigerator until cold.
7. SWEET AND SMOKY HOMEMADE BBQ SAUCE
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup ketchup
• 1/4 cup water
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 teaspoons paprika
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon cayenne
1. Heat oil in a small saucepan over medium heat.
2. Once the oil is hot, add the minced garlic and saute for two minutes.
3. Add remaining ingredients and let cook for three minutes.
4. Reduce heat to low and simmer for 15 minutes until thickened.
8. HOMEMADE GERMAN SPAETZLE
• 4 eggs
• 2/3 cup milk
• 2 teaspoons salt
• 2 cups all-purpose flour
• 4 Tablespoons unsalted butter
• 1 teaspoon white pepper
• 1/4 teaspoon nutmeg
1. In a medium bowl, whisk together the eggs, milk, and salt. Add in the flour and stir until well combined. If it is too runny, then add a little more flour. If it is too thick, then add a little more milk.
2. Bring a large pot of salted water to a boil over high heat. Place your spaetzle maker over the top, then pour half of the batter into the cup of the device.
3. Quickly slide the cup back and forth to allow the batter to drop through. Repeat with the second half of the batter, working quickly, until all the batter is cooking in the pot.
4. Set the spaetzle maker aside and give the dumplings a good stir in the pot. Let them cook for 1 to 2 minutes until floating on the surface.
5. Remove with a slotted spoon and place in a large bowl. Toss with butter and spices. Serve warm.
9. DELICIOUS AND EASY ANZAC BISCUITS
• 1 cup quick-cooking oats
• 1 cup all-purpose flour
• 1 cup white sugar
• 3⁄4 cup unsweetened flaked coconut
• 1⁄2 cup butter
• 1 teaspoon baking soda
• 2 tablespoons boiling water
• 1 tablespoon golden syrup (or substitute light corn syrup)
1. Preheat the oven to 350 degrees F.
2. In a large bowl mix the oats, flour, sugar, and coconut together.
3. In a small saucepan use low heat to melt the syrup and butter together.
4. In a small bowl, dissolve the baking soda in the boiling water and then add the soda to the melted butter and syrup mixture. Stir to combine them. Be careful with this step because if the butter is hot the mixture will bubble up a lot.
5. Pour the butter mixture into the bowl of dry ingredients and mix well.
6. Line baking sheets with parchment paper.
7. Roll them into balls and place them on the lined baking sheets, leaving plenty of room for them to spread. Eight per sheet works well.
Note that if your dough is too crumbly, then the cookies will not flatten out, so add a tablespoon or two of water to get the non-crumbly dough that is needed.
Also, don’t wait to roll and bake these cookies as the oats will absorb more liquid and the cookies won’t flatten out if that happens either.
8. Bake at 350 degrees F for 10-15 minutes. They should be golden brown and firm, but not dark brown or hard.
9. Transfer to wire racks to cool.
10. MANGO CHEESECAKE PARFAITS
• 2 ripe mangoes, peeled and stoned
• 1/2 cup heavy whipping cream
• 8 ounces room temperature plain cream cheese
• 1/2 cup powdered sugar
• 1 package of graham crackers, crushed into crumbs
1. Purée the mango flesh in a food processor until smooth.
2. Whisk the cream to soft peaks. Fold in the powdered sugar and room-temperature cream cheese and beat slowly until incorporated.
3. Divide graham cracker crumbs into the bottom of four serving glasses.
4. Layer mango puree and cream cheese mixture into each glass. Refrigerate until chilled if desired.
If you like or are inspired for cooking our guide to the wanderlust kitchen foreign inspiration domestic preparation will help you to make different recipes from around the world.
Cooking is the most passionate thing in life, when u in sad,r in disappointed better to do a good dish, while making the dish u mind will be cool and avoid negative vibrations suppose
If u make tasty food u r family members felt happy and they prefer u in making tasty food for festivals, etc u become the most lovable chief, by this sweet (cooking)talent we can estimate the personal feelings of family members in a good way
What are some really vegan recipes?
Peanut Butter Banana Overnight Oats is one of the easiest, tastiest and healthiest vegan dishes I’ve ever tried. It’s a lip-smacking dish to kickstart your day and can turn out to be pretty popular amongst people of all age groups.
Peanut Butter Banana Overnight Oats
Ingredients: 1/2 cup rolled oats, 1 cup almond milk, 1 tablespoon chia seeds, 1/4 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1 tablespoon honey, (maple syrup for a vegan option)1 banana, sliced, 2 tablespoons natural creamy peanut butter.
How to make:
It’s a pretty simple recipe and you don’t have to toil hard in the kitchen to prepare this. Blend the oats, milk, chia seeds, vanilla, cinnamon, and honey. Mix well and then pour a small amount into 2 glass jars or other serving containers. Layer the banana and peanut butter and spill the rest of the oat mixture over top. Cover it, seal and let sit overnight and it’s done.
So, if you’ve got whining kids at home craving every day for tasty snacks or you’ve run out of options and wondering what to make for breakfast, then this one will surely fit the bill.
What are some healthy recipes that I can make on a budget?
I would stock up on some cans of beans, like chickpeas or kidney beans, various white beans, and black beans — at most groceries now if you are careful you can get these at less than $1 a can.
And stock up on grains — lentils, bulgur, barley, quinoa, also some brown rice, some inexpensive pasta — whichever has the texture you most like. Then add some inexpensive cans of diced tomatoes.
Vegetables — some onions, carrots, celery, snap peas, peppers, squash, spinach. You will need some inexpensive olive oil and seasoning to your taste — Garlic, hot pepper, Indian spices, or whatever you like. An inexpensive loaf of bread if you like bread. A dozen eggs.
OK. With careful shopping, you could get the perishables for about $30 for a 2-week supply, and maybe another $5 to $10 for the spices, but that is an investment that will last for a year, as will some of the grains, rice, and pasta.
How do I make a cookie recipe?
The best way to approach making cookies is to find a recipe for cookies that you like. Such as chocolate chip, oatmeal raisin, or maybe peanut butter cookies.
A good start is to make a drop sugar cookie or chocolate chip cookie. Once you have a recipe, ensure you have all the ingredients and utensils, measuring items and of coarse the right size bowl and even a mixer if the recipe calls for it. The next step is to follow the directions