#chewytexture

Indulge in the rich and nutty delight of chocolate hazelnut cookies. These cookies are a perfect blend of cocoa and hazelnut flavors, with a chewy texture and delightful bursts of chocolate chips.

Ingredients: 1 cup hazelnut flour. 1/2 cup cocoa powder. 1/2 cup chocolate chips. 1/2 cup butter, softened. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together the hazelnut flour, cocoa powder, baking soda, and salt. In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in the chocolate chips. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet. Gently flatten each cookie slightly with the back of a spoon. Bake in the preheated oven for 10-12 minutes, or until the edges are set. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

This Balsamic Glazed Tofu recipe offers a perfect blend of sweet, tangy flavors with a satisfying chewy texture. It's a delightful vegan dish that's simple to prepare and bursting with savory goodness.

Ingredients: 1 block tofu, pressed and cubed. 3 tablespoons balsamic vinegar. 2 tablespoons soy sauce. 1 tablespoon maple syrup. 1 tablespoon olive oil. 1 clove garlic, minced. Salt and pepper to taste. Sesame seeds, for garnish. Green onions, sliced, for garnish.

Instructions: Warm the oven up to 190C 375F. Soy sauce, maple syrup, olive oil, minced garlic, salt, and pepper should all be mixed together in a bowl using a whisk. Put the cubed tofu in a shallow baking dish. Pour the marinade over the tofu and make sure it's covered evenly. Allow it to sit for 15 to 20 minutes. Put the tofu and marinade on a baking sheet that has been lined with parchment paper. Flip the tofu over halfway through baking for 25 to 30 minutes, or until it is golden brown and glazed. Before serving, top with sliced green onions and sesame seeds.

Prep Time: 20 minutes

Cook Time: 30 minutes

A refreshing and hearty salad combining the nuttiness of rice with the chewy texture of orzo pasta, sweet corn, and tender zucchini. The addition of fresh basil and tangy feta cheese brings a burst of flavor to this dish, while the lemony dressing ties everything together perfectly.

Ingredients: 1 cup rice. 1 cup orzo pasta. 1 cup corn kernels. 1 zucchini, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh basil leaves, chopped. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: After cooking rice as directed on the package, allow it to cool. Cook the orzo pasta as directed on the package in a different pot. After draining, rinse under cold water. Cooked rice, cooked orzo, corn kernels, diced zucchini, chopped red onion, chopped basil leaves, and crumbled feta cheese should all be combined in a big bowl. Sprinkle the salad with salt and pepper to taste, and drizzle with olive oil and lemon juice. Mix everything together gently until thoroughly mixed. Serve right away or put in the fridge until you're ready to serve.

Prep Time: 15 minutes

Cook Time: 20 minutes

This vegan version of Jim Lahey's famous whole wheat 18-hour bread incorporates the flavors of chili and tonka bean for a unique twist. The long fermentation time develops complex flavors and a chewy texture, while the chili and tonka add warmth and depth to each bite.

Ingredients: 3 cups whole wheat flour. 1 1/4 cups lukewarm water. 1/2 teaspoon active dry yeast. 1 teaspoon salt. 1/4 teaspoon chili powder. 1/4 teaspoon ground tonka bean.

Instructions: In a large mixing bowl, combine whole wheat flour, water, yeast, salt, chili powder, and ground tonka bean. Mix until a shaggy dough forms. Cover the bowl with plastic wrap and let it rest at room temperature for 12-18 hours. After the resting period, preheat your oven to 450F 230C. Place a Dutch oven or baking dish with a lid into the preheated oven for 30 minutes. Meanwhile, transfer the dough onto a well-floured surface and shape it into a ball. Carefully remove the hot Dutch oven from the oven and place the dough ball inside. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. Once baked, let the bread cool on a wire rack before slicing and serving.