healthy vegan recipes

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Easy Quinoa SALAD RECIPE | Perfect Healthy Meal Prep | Vegan Recipes

Easy Quinoa SALAD RECIPE | Perfect Healthy Meal Prep | Vegan Recipes

In today’s video, i’m excited to share with you an Easy Quinoa Salad Recipe. Packed with flavor, nutrients, and vibrant colors, this salad is not only delicious but also perfect for your meal prep routine. Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, this recipe is sure to satisfy your taste buds and nourish your body.

Quinoa is a complete protein, making it an excellent choice for vegans and vegetarians alike. Combined with an array of fresh vegetables and a zesty dressing, it transforms into a hearty and satisfying dish that you’ll want to make again and again.
This Easy Quinoa Salad Recipe is
-Vegan: Completely plant-based and cruelty-free.
-Healthy: Loaded with vitamins, minerals, and antioxidants.
-Meal Prep-Friendly: Make a big batch and enjoy it throughout the week.
-Delicious: Bursting with flavor and texture.

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????PLANT BASED SALAD RECIPES

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I Went Vegan As A Meat Lover: This Is What Happened..

I Went Vegan As A Meat Lover: This Is What Happened..

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What happens when someone who eats meat almost every day goes on a full plant-based vegan diet?

RECIPES: s.samsungfood.com/w8C5Y

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5 Breakfast Meals For Busy Mornings. (meal Prep, Easy & Vegan)

5 Breakfast Meals For Busy Mornings. (meal Prep, Easy & Vegan)

Tag me @mina_rome if you’re sharing your recreations on IG ????
Hi, so this video features 5 unique, easy and delicious breakfast recipes for busy mornings. Quick make-ahead/meal prep style ideas such as Healthy Cookie Dough Brownies?? Vegan Egg Bites?? Freezer Burritos??? let’s goooo

My Tiktok: https://www.tiktok.com/@mina_rome?lang=en
My Cookbook All Day Vegan: https://www.amazon.de/-/en/Mina-Rome/dp/074405494X
US Amazon: https://amzn.to/3OeTzGj
German Version: https://bit.ly/3H9ioTb
Find the book all over the world, online or in stores!

My Bonus Recipe Ebook: https://payhip.com/b/9MsP

intro 0:00

INGREDIENTS + NOTES

#1 Protein Chocolate Batter 0:20

2 tbsp white tahini
3 tbsp natural peanut butter
2 tbsp maple syrup
3 tbsp vanilla protein powder (sub with ground flax or oat flour)
pinch of salt
2 ½ tbsp unsweetened cocoa powder

Note: not using protein powder might make these a little less sweet, taste test and feel free to add another tsp of syrup.

serve with:
yogurt bowls
smoothie bowls
cereal bowls
or roll into little bites to snack on

→ ~ 3-4 servings, keep sealed in fridge for up to 1 week

#2 Freezer Breakfast Burritos 1:25

350g-500g potatoes, diced (12.3oz-17.6oz OR roughy 1 pound)
~ 1 tbsp veg oil
generous pinch of salt
spices (for example: dash of each paprika, turmeric, black pepper, chili powder)
1 can black beans
2 handfuls vegan pizza cheese
2 spring onions
1 tbsp sriracha or ketchup

6-8 medium tortillas
hummus
baby spinach

→ yields 6-8 wraps, depending on wraps

#3 Overnight Rice Pudding 4:31

5-6 tbsp rice flour
pinch of salt
pinch of cinnamon, cardamom (optional)
1 cup (240ml) water
a splash of non dairy milk to adjust the consistency
1-2 tsp sweetener (maple syrup etc)

→ whisk cold until there aren’t anymore clumps
→ bring to a boil, whisking carefully
→ simmer over medium until thickened

pear topping:
1 pear, diced
1 tsp vegan butter
dash of cinnamon
a few walnuts, crushed

→ serves 1
Note: I would not recommend doing batch cooking here, as it doesn’t last longer than 2 days!

#4 Chickpea ‘Egg’ Sandwiches 6:40

2 cloves garlic
1 tbsp olive oil
100g spinach (around 3 cups, or 3.5oz)
pinch of salt, spices of choice

½ cup chickpea flour (65g)
1 pinch salt
1 tbsp white wine vinegar
⅓ cup + 1 tbsp non dairy milk (90ml)

→ Yields 4 chickpea eggs,
Feel free to double/triple this recipe if meal prepping!

per sandwich:
1 English muffin
hummus
tomato
sesame seeds
vegan chili mayo

#5 Cookie Dough Oat Brownies 8:25

For the brownies:
1 cup oats (90g)
1/2 cup unsweetened cocoa powder (55g)
1 tbsp ground flax seeds
1 tbsp cornstarch
3/4 tsp baking soda
1/2 tsp salt
1/2 cup maple syrup (120g)
a few drops vanilla aroma / caramel flavour drops
1/2 cup apple sauce (125g)
1/3 cup oil (80ml)
3 tbsp water

For the cookie dough:
1 cup oats, small cut (90g)
1 pinch salt
1 can white beans, rinsed + drained (240g)
⅓ cup maple syrup (80ml)
1 tsp vanilla extract Or a few drops vanilla aroma
2 tbsp sunflower oil OR melted vegan butter/coconut oil
3-4 tbsp non dairy milk
¼ cup chocolate chips, or more if you like (40g)

→ yields 1 (20cm/8inch) brownie pan, 9 pieces

MUSIC:
intro by wallows: https://open.spotify.com/track/3VzULnaqPKf1deQyZ5W4Ah?si=8ae7b7880ce644a6
Rafiki: https://www.youtube.com/watch?v=4fbQ4Dy4R_0


TossedOnion – Vermosa – https://thmatc.co/?l=8C9A8B24
Youtube Audio Library
Studio Ghibli Cover: https://soundcloud.com/coreylarsonmusic/joe-hisaishi-mothers-broom
Soho: https://soundcloud.com/soundsbysoho/take-your-time
outro by flisum: https://soundcloud.com/flipsum/listen

Edited by Mina Rome and Patricia Toscano.

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3 Amazing Vegan Side Dishes To Go With Christmas Dinner

3 Amazing Vegan Side Dishes To Go With Christmas Dinner

Vegan versions of Holiday classics! Try these side dishes that everyone in the whole family is going to love. The recipes are written out below.

Let me know what you thought of the meals in the comments down below! Will you be having any of these?

MY NEW EBOOK EASY VEGAN COMFORT MEALS ????

Easy Vegan Comfort Meals


FREE EASY VEGAN MEAL PLANNER ????

Easy Vegan Meal Planner


SIMNETT NUTRITION MERCH ????
https://simnettnutrition.com/shop/

USE MY CODE DEREK10 for 10% OFF VEDGE NUTRITION Supplements: https://www.vedgenutrition.com/?rfsn=7475285.654770

0:00 Intro
1:07 How To Make Vegan Scalloped Potatoes
3:46 How To Make Vegan Green Bean Casserole
5:31 Amazing Christmas Salad
6:52 Delicious Citrus Dijon Salad Dressing
8:00 Tasting The Food!

Recipes:

Scalloped Potatoes1 large onion, chopped
3 garlic cloves, chopped 3 tbsp mustard
2 tsp thyme
1 tsp rosemary
1/4 tsp nutmeg
1 tsp braggs
2 tbsp nutritional yeast pinch of salt and pepper
2 cups unsweetened plant milk 1/2 cup vegetable broth
1 tbsp arrow root powder
4 large russet potatoes cut thin Directions:1. Heat oven to 350F and get a large 9×13 glass baking tray ready.

2. Saute onion and garlic together on medium heat in a medium sized saucepan until soft.

3. Add mustard, spices, braggs, and nutritional yeast and stir well.

4. Turn down the heat and add the soy milk. Gently heat through (do not bring to a boil).

5. Combine the vegetable broth and arrowroot powder and stir into the mixture. It will help thicken the sauce just a little bit. Heat through for a couple mins.

6. Cut potatoes or use a mandolin slicer into very thin slices. Add a thin layer of potatoes to the baking dish and cover with a small amount of sauce.
7. Repeat adding a layer of potatoes and sauce until it is all used up. Bake the potatoes in the oven for 1 hour and 15 minutes uncovered.

Green Bean Casserole
1 large onion, chopped
3 cloves of garlic, chopped
3 cups white mushrooms, chopped (approx. 12 mushrooms)
2 tbsp nutritional yeast1/2 tsp smoked paprika1/4 tsp nutmeg
1/2 tsp salt
1/2 tsp black pepper
2 cups unsweetened plant milk, divided
1 tbsp onion granules
1 bag of frozen green beans
1-2 cups crispy fried onions

Directions:1. Preheat oven to 350F and have a medium sized glass baking tray ready.

2. Saute together onions and mushrooms on medium heat in a large pan until very soft.

3. Add garlic and sauté together for a few minutes.

4. Add the spices and nutritional yeast, mix together well.

5. Pour half of the mushroom mixture into a blender, and blend together with 1 cup of milk.

6. Add the blended mushrooms back to the pan and mix together with the rest of the mushrooms, the onion granules, and other cup of milk. Mix well.

7. Add the frozen beans to the baking dish and pour the mushroom sauce over top.
8. Cover the top with crispy fried onions and bake for 35 minutes.

Citrus Dijon Salad Dressing

1 Orange – Juiced (1/3 cup)
2 tbsp Vinegar
2 tbsp Dijon
1 tbsp tahini
1 tbsp Maple Syrup
1/4 tsp of Salt
Pinch of Pepper

Whisk together and enjoy with salad

SOCIALS
• INSTAGRAM (DEREK): https://instagram.com/simnettnutrition
• FACEBOOK: https://www.facebook.com/simnettnutrition

WANT TO SEND ME SOMETHING TO TRY?
Derek Simnett
PO Box 413 Parksville
Parksville, BC, Canada V9P2G5

HERE ARE THINGS I USE & LOVE (CAMERA, FITNESS & KITCHEN GEAR):
https://www.amazon.com/shop/simnettnutrition

WHO AM I?
I’m Derek Simnett, a Certified Nutritional Practitioner.
I love calisthenics and making good food!
Check out my 2 year transformation: https://youtu.be/MUYqG3zEldc

MUSIC: https://www.epidemicsound.com
https://www.soundstripe.com
#veganrecipes #christmasrecipes #cooking

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3 Amazing Vegan Side Dishes To Go With Christmas Dinner

3 Amazing Vegan Side Dishes To Go With Christmas Dinner

Vegan versions of Holiday classics! Try these side dishes that everyone in the whole family is going to love. The recipes are written out below.

Let me know what you thought of the meals in the comments down below! Will you be having any of these?

MY NEW EBOOK EASY VEGAN COMFORT MEALS ????

Easy Vegan Comfort Meals


FREE EASY VEGAN MEAL PLANNER ????

Easy Vegan Meal Planner


SIMNETT NUTRITION MERCH ????
https://simnettnutrition.com/shop/

USE MY CODE DEREK10 for 10% OFF VEDGE NUTRITION Supplements: https://www.vedgenutrition.com/?rfsn=7475285.654770

0:00 Intro
1:07 How To Make Vegan Scalloped Potatoes
3:46 How To Make Vegan Green Bean Casserole
5:31 Amazing Christmas Salad
6:52 Delicious Citrus Dijon Salad Dressing
8:00 Tasting The Food!

Recipes:

Scalloped Potatoes1 large onion, chopped
3 garlic cloves, chopped 3 tbsp mustard
2 tsp thyme
1 tsp rosemary
1/4 tsp nutmeg
1 tsp braggs
2 tbsp nutritional yeast pinch of salt and pepper
2 cups unsweetened plant milk 1/2 cup vegetable broth
1 tbsp arrow root powder
4 large russet potatoes cut thin Directions:1. Heat oven to 350F and get a large 9×13 glass baking tray ready.

2. Saute onion and garlic together on medium heat in a medium sized saucepan until soft.

3. Add mustard, spices, braggs, and nutritional yeast and stir well.

4. Turn down the heat and add the soy milk. Gently heat through (do not bring to a boil).

5. Combine the vegetable broth and arrowroot powder and stir into the mixture. It will help thicken the sauce just a little bit. Heat through for a couple mins.

6. Cut potatoes or use a mandolin slicer into very thin slices. Add a thin layer of potatoes to the baking dish and cover with a small amount of sauce.
7. Repeat adding a layer of potatoes and sauce until it is all used up. Bake the potatoes in the oven for 1 hour and 15 minutes uncovered.

Green Bean Casserole
1 large onion, chopped
3 cloves of garlic, chopped
3 cups white mushrooms, chopped (approx. 12 mushrooms)
2 tbsp nutritional yeast1/2 tsp smoked paprika1/4 tsp nutmeg
1/2 tsp salt
1/2 tsp black pepper
2 cups unsweetened plant milk, divided
1 tbsp onion granules
1 bag of frozen green beans
1-2 cups crispy fried onions

Directions:1. Preheat oven to 350F and have a medium sized glass baking tray ready.

2. Saute together onions and mushrooms on medium heat in a large pan until very soft.

3. Add garlic and sauté together for a few minutes.

4. Add the spices and nutritional yeast, mix together well.

5. Pour half of the mushroom mixture into a blender, and blend together with 1 cup of milk.

6. Add the blended mushrooms back to the pan and mix together with the rest of the mushrooms, the onion granules, and other cup of milk. Mix well.

7. Add the frozen beans to the baking dish and pour the mushroom sauce over top.
8. Cover the top with crispy fried onions and bake for 35 minutes.

Citrus Dijon Salad Dressing

1 Orange – Juiced (1/3 cup)
2 tbsp Vinegar
2 tbsp Dijon
1 tbsp tahini
1 tbsp Maple Syrup
1/4 tsp of Salt
Pinch of Pepper

Whisk together and enjoy with salad

SOCIALS
• INSTAGRAM (DEREK): https://instagram.com/simnettnutrition
• FACEBOOK: https://www.facebook.com/simnettnutrition

WANT TO SEND ME SOMETHING TO TRY?
Derek Simnett
PO Box 413 Parksville
Parksville, BC, Canada V9P2G5

HERE ARE THINGS I USE & LOVE (CAMERA, FITNESS & KITCHEN GEAR):
https://www.amazon.com/shop/simnettnutrition

WHO AM I?
I’m Derek Simnett, a Certified Nutritional Practitioner.
I love calisthenics and making good food!
Check out my 2 year transformation: https://youtu.be/MUYqG3zEldc

MUSIC: https://www.epidemicsound.com
https://www.soundstripe.com
#veganrecipes #christmasrecipes #cooking

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What I Wish I Knew Before Going Vegan

What I Wish I Knew Before Going Vegan

After 10 years of being vegan and whole food plant-based for the majority of the time, I have learned quite a lot. It can be very difficult to change the way you eat and live especially when it comes to a healthy, whole food plant-based lifestyle. That is why I want to share with you what I learned through trial and error, so you don’t have to.
—-

Purchase our cookbooks today (bundle discount available):
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#vegan #healthy

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CHICKPEA CABBAGE SOUP Recipe – ONE POT Vegetarian And Vegan Meals

CHICKPEA CABBAGE SOUP Recipe – ONE POT Vegetarian And Vegan Meals

This chickpea recipe is a perfect one pot recipe for vegetarian and vegan meals. This immune boosting healthy chickpeas recipe with cabbage is not only delicious but also very nutritious. An easy one pot meal perfect for any day of the week.

???? Let me know in the comments if you enjoyed my healthy vegan one pot chickpea recipes.

▶️ CHICKPEA CABBAGE SOUP RECIPE INGREDIENTS: (4 to 5 servings)

3 Tablespoon Olive Oil
Onion – 200g / 1+1/2 cup – finely chopped
300g / 2 cups Yellow Potatoes (Yukon Gold) – chopped into 1 X 1/2 inch pieces (2 medium potatoes 350g by weight INCLUDING SKIN)
1+1/2 Tablespoons Garlic – finely chopped (5 to 6 garlic cloves approx.)
1 Teaspoon Turmeric
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (Optional)
3/4 cup / 175ml – Passata / Tomato Puree
250g / 3+1/2 cup approx. – Cabbage – chopped into 1 X 1 Inch pieces
150g / 1 cup – Carrot – chopped into 1/2 X 1/2 Inch pieces (2 medium carrots approx.)
2 Cups / 1 Can (540ml can) – Cooked Chickpeas (Drained the water)
Salt to taste (I have added total 1+1/2 pink Himalayan Salt)
900ml / 4 cups – Vegetable Broth (low sodium)
475ml / 2 cups Water

Garnish:
Lemon juice to taste (1/2 to 3/4 tablespoon teaspoon lemon juice)
1 Cup / 75g Green Onion – finely chopped
1/2 Cup / 17g Dill – finely chopped

▶️ METHOD:

Drain 2 cups of home cooked chickpeas or 1 can of chickpeas and set it aside for later.

To a heated pot add olive oil, onion, potatoes, 1/4 tsp salt and fry on medium heat until the onion and potatoes start to brown. It will take about 6 to 7 minutes. Add garlic and fry on medium to medium-low heat for another 1 to 2 minute or until fragrant.

Add the turmeric, ground black pepper, cayenne pepper and fry for a few seconds. Add the chopped cabbage, carrots, cooked chickpeas, salt, vegetable broth, water and mix well. Cover and bring to a vigorous boil. Once it starts to boil, reduce the heat to medium-low and cook for about 15 minutes or until the potato is cooked through. Once the potatoes are cooked well, uncover and increase the heat to medium-high and cook for another for about 1 minute or so. Turn off the heat.

(If in case the stew gets too thick add boiling water or broth to thin it out. DO NOT add cold water that will ruin the taste)

Add the lemon juice, green onions, dill and mix well. Serve hot. This recipe is perfect meal prep and if stored well in the refrigerator can last for 3 to 4 days.

▶️ IMPORTANT NOTES:

???? Every stove is different, so if needed adjust the cooking time and the heat of your stove accordingly

???? Adding salt while frying the onions and potatoes will release it’s moisture and help it cook and brown faster so please don’t skip it

???? If incase the stew gets thick, add boiling water or broth to thin it out. DO NOT add cold water, it will ruin the taste

*************

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.

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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#chickpeas #vegetarian #vegan #vegetarianrecipes #chickpeasrecipe #VeganRecipes #VeganFood #FoodImpromptu #HealthyRecipes #PlantBased #vegetarianfood #garbanzos #cabbage #soup

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CREAMY VEGETABLE CASSEROLE | Healthy Vegan Comfort Food

CREAMY VEGETABLE CASSEROLE | Healthy Vegan Comfort Food

As Fall arrives and the weather starts to cool we all tend to turn to rich, warm, comfort foods to ease into the seasonal transition. This plant-based Creamy Vegetable Casserole is the perfect recipe to enjoy a heaping helping of a host of healthy vegetables all cooked to perfection in a deliciously creamy cheese sauce. As with all our recipes this casserole is vegan, gluten-free, refined sugar-free, refined oil-free, and utterly scrumptious.

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*FREE PRINTABLE RECIPE:* ????️
» https://plantbasedcookingshow.com/2023/09/24/vegan-creamy-vegetable-casserole

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KEY MOMENTS
00:00 Introduction
00:26 Cook Onions, Celery, & Mushrooms
01:21 Add Garlic
02:14 Cook Remaining Vegetables
04:56 Add Sauce to Casserole Dish
06:21 Prepare Creamy Sauce
07:34 Add to Casserole & Bake
08:58 Final Reveal & Taste Test

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CONNECT WITH US
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#plantbasedcooking #vegan #veganrecipes #govegan

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What I Eat In A Day – Plant Based Vegan | Thai-inspired Salad, Eggplant Parmesan, Chai Matcha Latte

What I Eat In A Day – Plant Based Vegan | Thai-inspired Salad, Eggplant Parmesan, Chai Matcha Latte

Hi Beautiful Peopleeeee! Welcome back to my channel and to a new weekly food video. This week I am sharing a “what I ate in a day” and we’re making a lot of really good food! I hope it inspires you to make a plant based dish this week

Links:
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Skin care recommendations: https://shopmy.us/collections/190019

00:00 intro
00:19 smoothie bowl
02:15 homemade cashew and walnut milk
03:48 chai matcha latter
04:32 Thai-inspired chopped salad
07:08 protein break
08:51 eggplant parmesan

Discount Codes and Affiliate Links:
10% discount off a Hurom Juicer using code “SHAKAYLA10” https://bit.ly/3WN1mjM
15% discount off Ryze Mushroom Coffee using code “SWEETGREENS15” https://bit.ly/3NejbDK

Some of the links above are affiliate links meaning if you purchase using the link, I get paid 🙂

Contact: info@sweetgreensvegan.com

#healthyveganrecipes #veganrecipes #plantbased

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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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✅ Follow Food Impromptu on social media:

Instagram ▶️ https://www.instagram.com/foodimpromptu.original/
Pinterest ▶️ https://www.pinterest.ca/foodimpromptu/_saved/

Subscribe to Food Impromptu here ⤵️
https://www.youtube.com/c/FoodImpromptu?sub_confirmation=1

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