Recipes
Cool Keto Recipes
Vegan She Crab Soup Lions Mane #veganrecipes #vegansoup
Vegan She Crab Soup Lions Mane #veganrecipes #vegansoup
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Not Your Everyday Sausage! This Breakfast Sandwich Is Straight Fire!!! #vegan #recipes #walnuts
Not Your Everyday Sausage! This Breakfast Sandwich Is Straight Fire!!! #vegan #recipes #walnuts
3 *easy* Pasta Recipes Perfect For Weeknight Dinners ????
3 *easy* Pasta Recipes Perfect For Weeknight Dinners ????
Today we are cooking up 3 quick and easy pasta recipes perfect for weeknight dinners. This video is brought to you by our friends at Gardyn. Use code SWEETSIMPLEVEGAN for $100 off at https://bit.ly/3omMBa2
Recipes are linked below! ♥️
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⋇ IN THIS VIDEO ⋇
(0:00) Intro
(0:53) Baked Ziti – https://sweetsimplevegan.com/vegan-baked-ziti/
(3:25) Gardyn Ad
(5:49) Garlic Herb Pasta – https://sweetsimplevegan.com/easy-garlic-herb-pasta/
(7:55) Vegan Sausage Pasta with Broccoli Rabe – https://sweetsimplevegan.com/broccoli-rabe-sausage-pasta/
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Recipes: https://sweetsimplevegan.com/
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Video Edited by Adrianna Fujii: https://adriannafujii.com/
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FTC: This video is sponsored by Gardyn but all opinions are our own. This video may also contain affiliate links, meaning we earn a commission if you purchase through those links, but your price remains the same.
Indian Vegetarian Dinner Recipes Karela Ki Sabji @MarvelousDurga Sweet Bitter Gourd
Indian Vegetarian Dinner Recipes Karela Ki Sabji @MarvelousDurga Sweet Bitter Gourd
Indian dinner recipes cooking with love. easy recipe and vegetarian.
Indulge With This Plant-Based Chocolate Zucchini Bread!
Indulge With This Plant-Based Chocolate Zucchini Bread!
Craving something sweet and healthy? Indulge with this Plant-Based Vegan Chocolate Zucchini Bread recipe! Luxuriate in the moist, chocolatey goodness of this delightful treat while knowing that it’s made with whole food ingredients like zucchini. Whether you’re a vegan or simply seeking a nutritious option, this recipe is perfect for satisfying your cravings guilt-free. Your taste buds are in for a treat, and your body will thank you. Get ready to dive into the world of plant-based desserts with this mouthwatering Chocolate Zucchini Bread!
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KEY MOMENTS
00:00 Introduction
01:00 Make Oat Flout
01:53 Mix Dry Ingredients
02:44 Blend Wet Ingredients
04:52 Mix Batter
06:39 Add to Bread Pan & Bake
08:24 Remove from Oven
08:37 Taste Test
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3 Vegan Summer Snack Recipes That Will Blow Your Mind! ☀️
3 Vegan Summer Snack Recipes That Will Blow Your Mind! ☀️
Everyone loves a good snack in the summer sun and these are my favourites right now!
Tortilla Toaster Pockets! I make them with peanut butter, banana and strawberry but show you some other options as well. They are really good as a savoury snack too.
Chickpea cookie dough! This is pretty much the reason why I wanted to make this video. This stuff is so good and you won’t believe they are made from chickpeas!
Strawberry Milkshake Popsicles. These are just perfect for a hot day and of course you can use any berry you would like, but it doesn’t get much better than the recipe I share with you here.
Let me know your thoughts in the comments down below!
Thanks for watching.
MY NEW EBOOK EASY VEGAN COMFORT MEALS ????
FREE EASY VEGAN MEAL PLANNER ????
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Tortilla toaster pocket
1 small tortilla
2-3 tbsp peanut butter
dash of salt
1/2 banana, sliced
2 strawberries, sliced
Directions:
1. Spread peanut butter on the middle of the tortilla (vertically). Add a dash of salt (optional but recommended if you use no salt peanut butter)
2. Add sliced banana to the top half of the peanut butter and sliced strawberries to the bottom half.
3. Fold the sides toward the middle and then fold the tortilla in half.
4. Place in a toaster or pan fry until toasted on either side and enjoy!
Chocolate Chip Chickpea Cookie Dough
1 can chickpeas
1/2 cup peanut butter
1/4 cup maple syrup
1 1/2 tsp vanilla extract
1/2 cup chocolate chips
dash of salt
Directions:
1. Drain and rinse a can of chickpeas, add to a blender or food processor and blend until almost smooth.
2. Add peanut butter, maple syrup, vanilla extract to the chickpea mixture in the blender and blend everything together until smooth
3. Remove chickpea dough from the blender and put in a bowl. Add chocolate chips and a dash of salt and mix together.
4. Enjoy as a dip! I like to have it with chopped apples.
Strawberry Milkshake Popsicles
2 cups fresh or frozen strawberries
1 can of full fat coconut milk
2 tbsp maple syrup
1 tsp vanilla
Directions:
1. Blend all ingredients together in a blender until smooth.
2. Pour mixture into popsicle molds and freeze overnight.
3. After popsicles are frozen, remove from molds and enjoy!
Intro:
0:00 Intro
0:40 Tortilla Toaster Pockets
1:57 How to Make Chickpea Cookie Dough
3:13 Strawberry Milkshake Popsicle (Vegan)
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Vegan Mayo- Oil-free
Vegan Mayo- Oil-free
1 cup cashews ( soaked for at least 2 hrs)
¼ – ½ cup water
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 tsp dijon mustard
1 tsp garlic granules
½ tsp onion powder
¼ -½ tsp salt
Place all the ingredients in a high-speed blender. Add water gradually until mayo-like consistency is achieved. Store in the fridge for up to 7 days.
VEGAN MEAL PREP For The Week Ahead ???? Easy And Delicious Recipes!
VEGAN MEAL PREP For The Week Ahead ???? Easy And Delicious Recipes!
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Get the written recipes here: https://www.amandaducks.com/recipes/meal-prep
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???? FAQ
what diet do you eat?
i am vegan!
what equipment do you use?
– panasonic lumix g9
– rode videomic pro
– gopro hero 7
how do you edit your videos?
final cut pro
where do you live?
gold coast, queensland, australia
how long have you been vegan?
8 years
???? this video is sponsored by Squarespace
VEGETABLE QUINOA NOURISH BOWL Recipe | HIGH PROTEIN Vegan And Vegetarian Meal Ideas
VEGETABLE QUINOA NOURISH BOWL Recipe | HIGH PROTEIN Vegan And Vegetarian Meal Ideas
Indian Style Vegetable Quinoa Nourish Bowl Recipe is a perfect one pot meal.
Healthy Vegan and Vegetarian Meal Ideas. Easy Quinoa recipes for any day of the week.
???? Let me know in the comments if you enjoyed my vegan nourish bowl recipe?
▶️ INGREDIENTS for Quinoa Recipes: (3 to 4 servings)
1 cup/190g Quinoa (soaked for about 30 minutes)
3 Tbsp Olive oil
1+1/2 cup 200g Onion
1+1/2 Tbsp Garlic or to taste – finely chopped
1/2 Tbsp Ginger or to taste – finely chopped
1/2 Tsp Turmeric
1 Tsp Paprika (NOT SMOKED)
1 Tsp Ground Cumin
1 Tsp Ground Coriander
1/4 Tsp Cayenne Pepper (Optional)
Salt to taste (I have added total 1/4 + 3/4 teaspoon of pink Himalayan salt)
150g / 1 cup Carrots
130g / 1 cup Green Beans
70g / 1/2 cup Frozen Green Peas
325ml / 1+1/3 cup Water OR AS REQUIRED (???? Sometimes one batch of quinoa can be more dry than the other, SO ADJUST THE COOKING WATER QUANTITY ACCORDINGLY)
100g / 3+1/2 cup Spinach – LEAVES ONLY (I have added baby spinach)
Lemon juice to taste (I have added 1/2 tablespoon)
Ground Black Pepper to taste (I have added 1/2 teaspoon)
1/2 cup / 70g Cashews (Toasted)
2 Tablespoon / 5g Cilantro (Coriander leaves) – very finely chopped
▶️ METHOD:
Start by thoroughly washing the quinoa a few times until the water runs clear and then soak in water for about 30 minutes. Once the quinoa is soaked, drain the water from the quinoa and let it sit in the strainer.
To a heated pan add the cooking oil, onion and 1/4 teaspoon salt. Adding salt to onion will release its moisture and help it cook faster so please don’t skip it. Fry the onion on medium to medium-high heat until it just starts to brown.
Once the onion has starts, add the finely chopped garlic and ginger and fry for 30 seconds. Then add carrots, green beans and spices (Turmeric, Paprika,Ground Cumin, Ground Coriander, Cayenne Pepper) and mix well. Fry on medium heat for about 2 to 3 minutes. Then add the soaked quinoa, chopped tomatoes, frozen peas, salt and water to the pan. Bring it to a vigorous boil. Then cover the lid and reduce the heat to low. Cook on low heat for about 20 to 25 minutes or until the quinoa is cooked.
Once the quinoa is cooked, turn off the stove. RIGHT AWAY ADD THE SPINACH LEAVES WHILE THE QUINOA IS STILL STEAMING HOT, SO THAT THE SPINACH CAN WILT FROM THE HEAT. Along with lemon juice and ground black pepper and mix thoroughly BUT GENTLY. Top it with toasted cashews and chopped cilantro (coriander leaves). Serve hot.
▶️ IMPORTANT TIPS:
???? Thoroughly wash the quinoa, this will get rid of any impurities/gunk/bitterness and will give a cleaner taste to the quinoa
???? Every stove is different SO ADJUST THE HEAT AND COOKING TIME AS REQUIRED
???? Adding salt to onion will release it’s moisture and will help it cook faster so please don’t skip it
???? Sometimes one batch of quinoa can be more dry than the other, SO ADJUST THE COOKING WATER QUANTITY ACCORDINGLY
???? After the quinoa is cooked. RIGHT AWAY ADD THE SPINACH LEAVES WHILE THE QUINOA IS STILL STEAMING HOT, SO THAT THE SPINACH CAN WILT FROM THE HEAT.
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
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