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Split Pea Stew | Vegan, Oil/Salt-Free
Split Pea Stew | Vegan, Oil/Salt-Free
In this video, I show you how to make vegan split pea stew. This recipe is oil and salt free.
INGREDIENTS
– 2 cups dry split peas
– 7 cups water
– 1 tbsp Better Than Bouillon
– 1 bay leaf
– 1/2 tsp thyme
– 1 tsp cumin
– 1 onion, chopped
– 4 stalks celery, chopped
– 3 carrots, chopped
– 3-5 mushrooms, chopped
– 2 cloves garlic, minced
– 4 cups packed spinach, chopped
– 2 tbsp balsamic vinegar
– 1 tbsp lemon juice
DIRECTIONS
1. Rinse split peas.
2. In a large soup pot, combine split peas, water, BT Bouillon, bay leaf, thyme, and cumin. Bring to a boil, reduce heat, and simmer, covered, for 45 minutes, stirring occasionally.
3. Stir in all veggies, except spinach. Bring to a boil, reduce heat, and simmer, covered, for 25 minutes.
4. Stir in spinach, vinegar and lemon juice. Discard bay leaf.
LINKS
101 Reasons to go Vegan: https://www.youtube.com/watch?v=W4HJc…
The Best Speech You’ll Ever Hear: https://www.youtube.com/watch?v=es6U0…
WATCH THESE 3 DOCUMENTARIES:
1. Forks Over Knives
2. Cowspiracy
3. Earthlings
Tasty And Viral Vegan Recipes🥦 | Tiktok Recipes Compilation
Tasty And Viral Vegan Recipes🥦 | Tiktok Recipes Compilation
tasty and viral vegan recipes🥦 | tiktok recipes compilation
tasty and viral vegetarian recipes🥦 | tiktok recipes compilation
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15-minute Vegan Meals » Student-friendly! ✌️
15-minute Vegan Meals » Student-friendly! ✌️
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RECIPES
00:00 Intro
00:28 Harissa spiced beans: https://bit.ly/harissa_spiced_beans
02:26 Vegan “egg” salad sandwich: https://bit.ly/vegan_egg_salad_sandwich
04:02 Instant Thai noodle soup: https://bit.ly/instant_noodle_soup
06:21 Skillshare + Outro
07:35 Bloopers 😛
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🌱 Meal prep on a budget: https://youtu.be/NOgPQvUWfHk
🌱 Budget meals under €2 / $2: https://youtu.be/oIvCALCtQls
🌱 Budget curries under €2 / $2: https://youtu.be/_ME1dEXcT_I
🌱 Budget friendly recipes: https://youtu.be/VH3VFi9C4Z0
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13 Healthy Vegan Recipes For Weight Loss
13 Healthy Vegan Recipes For Weight Loss
http://serious-fitness-programs.com/weightloss
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if you’re looking for exciting new easy vegan meals check out these 13 healthy vegan recipes for weight loss to Include in Your plant based and Vegan Diet.
These are easy recipes anyone can make and enjoy cooking.
I hope you like all these healthy recipes ♡
“sorry i didn’t add the preparation method here because i have acceded the maximum characters in the description box”
1 chickpea and vegetables 270 calories (1 serving)
Ingredients
1 olive oil
1 garlic
1/2 medium carrot
1/4 medium yellow onion
1/4 medium red pepper
1/2 cup chickpeas, boiled
1/4 tsp tumeric
1 tbsp nutritional yeast
1 pinch of chili powder
salt & black pepper
2 oz spinach
**************
2 High protein tofu scramble 300 calories (1 serving)
Ingredients
7 oz extra firm toru
1 olive oil
1 tbsp nutritional yeast
1/4 cup soy milk
1/4 tsp tumeric
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
salt & black pepper
1 tsp dijon mustard
1 medium tomato
1 oz avocado
1/2 tbsp chopped chives
**************
3 Spinach, carrot & potato 240 calories (1 serving)
Ingredients
1 medium carrot
4 oz potato
1/4 medium green pepper
2 oz spinach, chopped
1/3 cup chickpeas, boiled
1 tsp olive oil
1 tbsp lemon juice
salt & black pepper
**************
4 Veggie quinoa 310 calories (1 serving)
Ingredients
1 medium carrot, cubed
1 oz spinach
3/4 cup quinoa, cooked
1 oz avocado
1 tsp white vinegar
1 tsp olive oil
1/4 tsp dried oregano
1 tsp dijon mustard
salt & black pepper
**************
5 Veggie Fried Rice 240 calories (1 serving)
Ingredients
1 medium carrot, cut in half lengthwise
1/4 cup brown rice
1 tsp olive oil
1/4 red bell pepper, chopped
salt and black pepper
1/8 tsp chili powder
1/8 tsp cumin
1/8 dried oregano
2 tbsp tomato sauce
6 grape tomatoes
1 medium green onion
1 tsp cilantro, finely chopped
Preparation
Cook the rice in water first until done.
Heat a skillet with oil over medium heat. Add bell pepper and carrot and cover until carrot is tender.
Season with salt and pepper, chili powder, cumin, dried oregano. Add cooked rice and mix to combine.
Add tomato sauce, sliced tomatoes, and green onions.
Serve topped with chopped cilantro.
************
6 Chili recipe for dinner 200 calories (1 serving)
Ingredients
1 garlic
1 tsp olive oil
1/4 medium yellow onion
1 medium carrot
1/4 medium red bell pepper
1/4 tsp ground cumin
1/4 tsp smoked paprika
1/8 tsp chili powder
salt and black pepper
1/4 tsp dried oregano
5 oz diced tomatoes
1/2 cup vegetable broth
1/2 cup water
1 bay leaf
2 oz red beans, cooked
1 tbsp parsley, chopped
**************
7 Veggie stir fry 210 calories (1 serving)
Ingredients
3 oz green beans
salt
1 garlic
1 tsp olive oil
1/4 medium yellow onion
2 medium carrots, cut into julienne strips
2 tbsp water
3 oz broccoli
1/4 cup peas
1 tsp reduced sodium soy sauce
1 tsp honey
black pepper
*************
8 Broccoli pesto penne 310 calories (1 serving)
Ingredients
2 oz wholewheat penne pasta
7 oz broccoli florets
5 basil leaves
a small handful of parsley
1 tbsp parmesan cheese
2 tsp olive oil
salt and black pepper
1 red chilli
***********
9 White bean salad 210 calories (1 serving)
Ingredients
2 leaves romaine lettuce
7 cherry tomatoes
1/4 medium red bell pepper, chopped
1 medium cucumber, chopped
2 oz canned white beans
2 tbsp olives
1 tsp white vinegar
1 tsp olive oil
1 tsp dijon mustard
salt and black pepper
************
10 spinach 240 calories (1 serving)
Ingredients
1/4 medium red pepper
1/2 tsp olive oil
1/4 medium red onion
5 oz spinach
salt & black pepper
1 whole wheat tortilla
2 tbsp crem cheese
******
11 Vegetarian chickpeas salad 300 calories (1 serving)
Ingredients
2 oz spinach
3 basil leaves
1 garlic
1 tbsp parmesan cheese
1 tsp olive oil
2 tbsp water
2 tbsp lemon juice
5 grape tomatoes
3/4 cup chickpease, canned or cooked
1/4 medium red onion
5 kalamata olives
salt and blacl pepper
*********
12 Strawberry spinach and quinoa 290 calories (1 serving)
Ingredients
1/4 cup quinoa
2 oz spinach
3 strawberries
1 tbsp chopped walnuts
1 tsp lemon juice
Preparation
cook quinoa according to package.
In a large bowl, combine all the ingredients and serve.
*********
13 Chickpea and tomato quinoa 290 calories (1 serving)
Ingredients
1/4 cup quinoa
1/4 white onion, chopped
1/4 yellow bell pepper
1 clove garlic, finely chopped
1 tsp olive oil
1 medium tomato, chopped
1 tsp tomato paste
1/8 tsp paprika
1/8 tsp cayenne pepper
salt and black pepper
1 oz spinach
2 oz cooked chickpeas
1 tbsp black olives
1 tbsp parsley, finely chopped
I hope you like all these easy vegan ideas ♡
What I Eat In A Day | Macro + Micronutrients
What I Eat In A Day | Macro + Micronutrients
In this video, I show you a typical day of eating. I follow a whole-foods plant-based diet, more specifically, Dr. Fuhrman’s nutritarian diet. I put all my food into cronometer to look at the micro and macronutrients.
Links:
1. Instant Pot Taco Soup: https://www.plantbasedgabriel.com/recipes/vegan-instantpot-taco-soup-wfpb
2. Cronometer: https://cronometer.com/
Other videos you may like:
1. What is a Nutritarian?: https://www.youtube.com/watch?v=iwpb2OdU_no&t=2s
2. What are G-BOMBS?: https://www.youtube.com/watch?v=OGvEjf-kD2Y
3. What is the ANDI Scale?: https://www.youtube.com/watch?v=HD-5eHE8FoU
3. Nutritarian Meal Prep: https://www.youtube.com/watch?v=ETCQZzBmA5w&t=9s
4. 101 Reasons to go Vegan: https://www.youtube.com/watch?v=W4HJcq8qHAY&t=18s
Music:
Going Up by LAKEY INSPIRED https://soundcloud.com/lakeyinspired
Music promoted by Audio Library https://youtu.be/J0P_6hsnuII
WHAT I EAT ON AN ACTIVE REST DAY | 3 AMAZING VEGAN RECIPES!
WHAT I EAT ON AN ACTIVE REST DAY | 3 AMAZING VEGAN RECIPES!
Hang out with Crystal and I on this active rest day where I show you my breakfast, lunch and dinner along with some snacks, adventure and of course some antics.
The idea with these videos is to give you some ideas of different plant based meals you can make at home yourself using simple, easy to find ingredients.
Let me know your thoughts below!
Did you like the meals?
What was your favourite part? Mine was the onion transition! 😊
Put your questions down below and I will try and answer them and it might even give me an idea for the next video!
Thanks for watching everyone.
Chapters:
0:00 Intro To What I Eat On An Active Rest Day
0:20 My Morning Routine
2:44 Raspberry Smoothie (Breakfast)
5:20 Nature Hike
9:13 BBQ Tofu Sandwiches (Lunch)
12:20 Lunch Dessert (Sour Cran Peach)
14:05 Grocery Shopping
14:22 Coconut Chickpea Potato Curry (Dinner)
19:53 Thanks For Watching
20:39 Extras
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I love calisthenics and making good food!
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#fulldayofeating #vegan #cooking
Tasty Cauliflower Pasta Recipe (Plant-Based) | Easy & Healthy Vegan Pasta!
Tasty Cauliflower Pasta Recipe (Plant-Based) | Easy & Healthy Vegan Pasta!
Give this video a thumbs up if you enjoyed cooking this recipe 👍
▶️ RECIPE INGREDIENTS: (3 to 4 servings)
500g Cauliflower – cut into florets – 4 to 5 cups approximately
190g Pasta / 2 cups – Penne Pasta
3 Tablespoon – Olive Oil
200g / 1+1/2 Cup – Onion
3 to 4 Garlic Cloves / 1/2 Tablespoon approximately – finely chopped
2 Tablespoons – Tomato paste
1/2 cup or as required – Pasta Water (the water you cooked the pasta in)
Salt to taste ( I have added total 1/2 teaspoon of pink Himalayan salt)
Garnish:
Black pepper to taste – Freshly ground (I have added 1/2 teaspoon)
Lemon juice to taste – Freshly squeezed (I have added 1 tablespoon)
1/4 cup / 10g Parsley – finely chopped
Drizzle of a good quality olive oil (I have added 1 tablespoon of organic cold pressed olive oil)
1/3 cup / 60g Toasted Pine Nuts
▶️ BLANCHING THE CAULIFLOWER:
4 Liters – Water
1 +1/2 Teaspoons – Salt (I have used Pink Himalayan salt)
Start by boing the water, once the water starts boiling vigorously, add the cauliflower to the boiling water very slowly and carefully (you don’t want to burn yourself). Boil for 2 to 3 minute and immediately remove from water and set aside.
Please note, we are just blanching the cauliflower at this point and not cooking it, so it should have a crunch and not be soft – that’s because we will be further cooking it in the pan and we don’t want it to fall apart while frying.
If the cauliflower is young and tender, cook no longer than 2 minutes otherwise you will end up over cooking it. If the cauliflower is mature and though then cook it for 3 minutes.
▶️ COOKING THE PASTA:
Cook the Penne pasta in the same boiling water we used to cook the cauliflower. Cook as per package instructions. Reserve about 1 to 1+1/2 cups of pasta water for later.
▶️ TOASTING THE PINE NUTS:
Dry roast the pine nuts on medium heat 1 to 2 minutes. Once you start to see brown spots on it remove it from heat immediately on a plate and spread it out to cool down. DONOT leave the pine nuts on the heated pan otherwise you will end up burning it.
▶️ PASTA RECIPE / METHOD:
To a heated pan add the olive oil, onion and 1/4 teaspoon of salt. Cook it until the onions are really soft. Adding salt to onion will release it’s moisture and help it cook faster so please don’t skip it. Once the onion is soft, reduce the heat to low and add the chopped garlic and chilli flakes and fry for about 1 minute or until fragrant.
Add the tomato paste and turn the heat back to medium and cook for 1 to 2 minutes to cook out the raw flavour of the tomato paste. If at any point you notice the pan is getting over heated then reduce the heat. Add the cauliflower and fry for another 2 to 3 minutes or until the cauliflower is nicely fried.
(PLEASE NOTE: Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated the reduce the heat, we don’t want to burn the tomato puree)
Add the cooked pasta and mix it well. Add the reserved pasta water and salt to taste and mix well. Turn the heat to medium-high and cook for 1 to 2 minutes or a to desired consistency. Adding the pasta water will remove any bits of the tomato paste that is stuck to the pan and will also create a sauce to coat the pasta.
Once its cooked to your desired consistency, turn off the heat. Add the freshly ground black pepper, lemon juice, olive oil, parsley and mix well. Top it with toasted pine nuts and serve hot.
▶️ IMPORTANT TIPS:
– In the process of blanching, add the cauliflower to the boiling water very slowly and carefully, you don’t want to burn yourself
– If the cauliflower is young and tender, cook no longer than 2 minutes otherwise you will end up over cooking it. We are just blanching it at this point and not cooking it, so the cauliflower should have a crunch and not be soft – that’s because we will be further frying it in the pan and we don’t want it to fall apart while frying
– Reserve 1 to 1+1/2 cups of hot pasta water (the water you cooked the pasta in), we will use it to make a sauce to coat the pasta
– Adding 1/4 teaspoon salt to onion will release it’s moisture and help it cook faster so please don’t skip this step
– Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated the reduce the heat
– Make sure to cook the tomato paste for 1 to 2 minutes to get rid of the raw flavour before adding the cauliflower
– The garnish completes the dish so please do not skip any of the ingredients
– Use a good quality olive oil, it will enhance the taste of the dish
Enjoy!
#pasta #vegan #recipe
Thanks for watching the video Tasty Cauliflower Pasta Recipe (Plant-Based) | Easy & Healthy Vegan Pasta!
Simple Vegan Student Meals | Budget & Beginner Friendly
Simple Vegan Student Meals | Budget & Beginner Friendly
Buy my new ebook Plant Kitchen Comforts with over 50 plant based recipes: https://bit.ly/3hWvkgx
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Vegan Jambalaya: https://www.madeleineolivia.co.uk/blog/vegan-jambalaya
Roasted Red Pepper Pasta: https://www.madeleineolivia.co.uk/blog/roasted-red-pepper-pasta
Mexican Inspired Lasagne: https://www.madeleineolivia.co.uk/blog/mexican-inspired-lasagne
Check out my other Student Recipes video here: https://youtu.be/3T0LQuXsFGg
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chapters:
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00:45 roasted red pepper pasta
05:01 vegan jambalaya
10:04 mexican inspired lasagne
What I Ate Today As A Vegan/Nutritarian + Nutrient Breakdown!
What I Ate Today As A Vegan/Nutritarian + Nutrient Breakdown!
Here’s everything I ate today! I follow a vegan nutritarian diet from Dr. Fuhrman’s book Eat To Live. This way of eating focuses on micro-nutrient excellence! I inputted my food into cronometer to show you the nutrient breakdown.
Links:
1. Omega 6 to 3 ratio: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4808858/
2. Cronometer: https://cronometer.com/
Other videos you may like:
1. What is a Nutritarian?: https://www.youtube.com/watch?v=iwpb2OdU_no&t=2s
2. What are G-BOMBS?: https://www.youtube.com/watch?v=OGvEjf-kD2Y
3. What is the ANDI Scale?: https://www.youtube.com/watch?v=HD-5eHE8FoU
3. Nutritarian Meal Prep: https://www.youtube.com/watch?v=pVfGW_I4Lrk&t=8s
4. Vitamin B12 on a Vegan diet: https://www.youtube.com/watch?v=cnNKH3Qxi0o&t=119s
4. 101 Reasons to go Vegan: https://www.youtube.com/watch?v=W4HJcq8qHAY&t=18s
Music:
Tonight By Nicolai Heidlas https://soundcloud.com/nicolai-heidlas
Promotion Video https://www.youtube.com/watch?v=KeI8o…
Music Promoted by Chill Royalty Free Music https://goo.gl/5NfMV4