one pot meals
One Pot Spinach QUINOA AND CHICKPEA Recipe | Easy Vegetarian And Vegan Meals
One Pot Spinach QUINOA AND CHICKPEA Recipe | Easy Vegetarian And Vegan Meals
One Pot Spinach Quinoa and Chickpea Recipe | Easy Vegetarian and Vegan Meals. A healthy one pot quinoa and chickpea recipe perfect for easy vegetarian and vegan meals and meal prep. This one pot meal made with quinoa and chickpeas is not only high protein and filling but also tastes delicious. A high protein and healthy vegetarian quinoa recipe with chickpeas and spinach makes a healthy vegetarian meal. This delicious high protein quinoa recipe / chickpea recipe is a great way to add protein to your plant based diet. Healthy spinach / chickpeas / quinoa recipes for your plant based, Vegan, Vegetarian meals / lunch or dinner. Check out my other vegetarian and vegan recipes!
???? Let me know if you enjoyed my healthy vegan quinoa and chickpea recipe. Is there another quinoa recipe you’d like to see me prepare?
▶️ QUINOA AND CHICKPEA RECIPE INGREDIENTS: (3 to 4 servings)
1 cup / 190g Quinoa (soaked for about 30 minutes/strained)
3 Tbsp Olive Oil
2 cups / 275g Onion
200g / 1 cup Carrots
1+1/2 Tbsp / 19 to 20g Garlic – finely chopped
1 Tsp Turmeric
1+1/2 Tsp Ground Coriander
1 Tsp Ground Cumin
1/4 Tsp Cayenne Pepper (Optional)
1/2 cup / 125ml Passata or Tomato Puree
1 cup / 200g Tomatoes – chopped
Salt to taste
200g / 6 to 7 cups Spinach
2 cups / 1 Can COOKED Chickpeas (liquid drained)
350ml / 1+1/2 cup Vegetable Broth / Stock
Ground Black Pepper to taste (I have added 1/2 teaspoon)
Drizzle of Olive Oil (OPTIONAL) – I have added 1 Teaspoon of organic cold pressed olive oil
▶️ METHOD:
Start by thoroughly washing the quinoa until the water runs clear and then soak in water for about 30 minutes. Once the quinoa is soaked drain the water and let it sit in a strainer. Also, drain 2 cups of home cooked chickpeas or 1 can of cooked chickpeas and allow it sit in the strainer to drain any excess water.
To a heated pan add the olive oil, onion, carrots and 1/4 teaspoon salt. Adding salt to the onions and carrots will release it’s moisture and help it cook faster so please don’t skip it. Fry the onion on medium to medium-high heat until it’s golden brown. You will notice the quantity of the carrots and onions have shrunk in half. Add the chopped garlic and fry for about 2 minutes or until fragrant. Add the spices (Turmeric, Ground Coriander, Ground Cumin, Cayenne Pepper) and fry for a few seconds. Then add the tomato puree or passata, chopped tomatoes, salt to taste and fry for about 3 minutes or until the tomatoes break down completely and form a thick paste.
Add the chopped spinach. Mix well until it wilted, It will take about a minute or so. Then add the soaked quinoa, COOKED chickpeas, vegetable broth/stock and mix well. 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, uncover the pan. Increase the heat to medium or medium-high flame and fry for about 2 to 3 minutes to cook out the excess moisture. Turn off the stove. Add freshly ground black pepper and a drizzle of olive oil. Mix well. 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 onions and carrots 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 TIME ACCORDINGLY
********
Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional, & modern cuisines around the world. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes!
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#chickpeas #quinoa #vegetarian #vegetarianrecipes #vegan #veganrecipes #VeganFood #HealthyRecipes #PlantBased #plantbaseddiet #FoodImpromptu #quinoarecipes #onepotmeal #spinach
My Go-To Vegan, Plant-Based Dinner Recipes (oil Free)
My Go-To Vegan, Plant-Based Dinner Recipes (oil Free)
Snag my 28-day meal plan – half off: https://stan.store/healthyveganmama/p/plantbasedlikeapro
Today, I’m sharing some of my favorite go-to vegan, plant based dinner recipes —delicious, free from oil, and healthy! They are also usually family favorites, but if not, these oil-free vegan, plant-based meals are great to make on the weekend so you can eat off of them the entire week. If you have a non-vegan family like me and don’t want to make multiple meals throughout the week, these meals are for you!
VIDEOS TO WATCH NEXT:
What I Eat In A Day Playlist: https://www.youtube.com/playlist?list=PLzh2pqyjL0MxqdLpfJFdzEagG67Wi75aS
Plant Based Tips & Tricks (Live this life EASY): https://youtube.com/playlist?list=PLzh2pqyjL0MzhLNz01Hm2y7EQC5KOw1OW
My Popular Vegan, Oil-Free, Low-Fat Cheese Sauce: https://youtu.be/2JE0BNhZ4z4
Recipes:
Red Thai Curry:
1 onion chopped
1 bell pepper chopped
4 cloves of garlic
2 tsp minced ginger
3 TBSP red curry paste
1/2 block of tofu in cubes
1 can LIGHT coconut milk
1 cup water
4 TBSP low sodium soy sauce
2 cups of chopped broccoli
1 medium sweet potato chopped
4 Bean Chili: https://healthyvm.com/recipes/4-bean-vegan-chili?rq=4%20bean%20
Red Beans and Rice: https://healthyvm.com/recipes/redbeansandrice?rq=red%20beans%20and%20rice
Disclaimer:
1. This video description contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
2. The information in this video is based on my experience, opinion, and knowledge of plant-based nutrition. I am not a doctor, and this information is not intended to substitute for treatment by or advice from a medical professional.
#veganrecipes #plantbaseddiet #oilfree
My Go-To Vegan, Plant-Based Dinner Recipes (oil Free)
My Go-To Vegan, Plant-Based Dinner Recipes (oil Free)
Snag my 28-day meal plan – half off: https://healthyvm.com/plantbasedlikeapro28
Today, I’m sharing some of my favorite go-to vegan, plant based dinner recipes —delicious, free from oil, and healthy! They are also usually family favorites, but if not, these oil-free vegan, plant-based meals are great to make on the weekend so you can eat off of them the entire week. If you have a non-vegan family like me and don’t want to make multiple meals throughout the week, these meals are for you!
VIDEOS TO WATCH NEXT:
What I Eat In A Day Playlist: https://www.youtube.com/playlist?list=PLzh2pqyjL0MxqdLpfJFdzEagG67Wi75aS
Plant Based Tips & Tricks (Live this life EASY): https://youtube.com/playlist?list=PLzh2pqyjL0MzhLNz01Hm2y7EQC5KOw1OW
My Popular Vegan, Oil-Free, Low-Fat Cheese Sauce: https://youtu.be/2JE0BNhZ4z4
Recipes:
Red Thai Curry:
1 onion chopped
1 bell pepper chopped
4 cloves of garlic
2 tsp minced ginger
3 TBSP red curry paste
1/2 block of tofu in cubes
1 can LIGHT coconut milk
1 cup water
4 TBSP low sodium soy sauce
2 cups of chopped broccoli
1 medium sweet potato chopped
4 Bean Chili: https://healthyvm.com/recipes/4-bean-vegan-chili?rq=4%20bean%20
Red Beans and Rice: https://healthyvm.com/recipes/redbeansandrice?rq=red%20beans%20and%20rice
Disclaimer:
1. This video description contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
2. The information in this video is based on my experience, opinion, and knowledge of plant-based nutrition. I am not a doctor, and this information is not intended to substitute for treatment by or advice from a medical professional.
#veganrecipes #plantbaseddiet #oilfree
One Pan Baked Chickpea And Vegetable Recipe | Easy Vegetarian And Vegan Meals | Chickpea Recipes
One Pan Baked Chickpea And Vegetable Recipe | Easy Vegetarian And Vegan Meals | Chickpea Recipes
One Pan Baked Chickpea and Vegetable Recipe | Easy Vegetarian and Vegan Meals | Chickpea recipes. A one pot chickpeas and vegetable recipe perfect for vegan and vegetarian meals and meal prep. This high protein and nutrient rich chickpea recipe makes a healthy vegetarian meal. Add this one pot meal / high protein chickpea recipe to your plant based lunch or dinner menu. A great way to add garbanzo beans / chickpeas and vegetables to your meals. Check out my other vegetarian and vegan recipes!
???? Let me know in the comments if you enjoyed my healthy vegan recipe.
▶️ BAKED CHICKPEAS AND VEGETABLES RECIPE INGREDIENTS: (4 TO 5 SERVINGS)
✅ ???? BAKING DISH SIZE: 9 X13 inches
Dressing:
1 Cup / 250ml Vegetable Broth / Stock
1/4 Cup / 60ml Passata / Tomato Puree
1/2 Teaspoon Turmeric
1/4 Teaspoon Cayenne Pepper
???? Other ingredients:
500g / 4 to 5 Medium Yellow Potatoes (Yukon Gold) – Cut into wedges
2 Cups / 1 Can (398ml Can) COOKED Chickpeas (low sodium)
1+1/2 Tablespoon / 15g to 17g Garlic – Finely chopped
250g Red Onion – 2 small or 1 large red onion – cut into 3/8th Inches thick slices
200g / 1+1/4 Cup Cherry or Grape Tomatoes
200g Green Beans – Cut 2+1/2 inch long pieces
Salt to taste (I have added 1+1/4 teaspoon of pink Himalayan salt)
3+1/2 Tablespoon Olive Oil
???? Garnish:
1 Tablespoon / 4g Parsley – finely chopped
1 Tablespoon / 4g Fresh Dill – OPTIONAL – NOTE THAT DILL HAS A UNIQUE FLAVOUR SO IF YOU DON’T LIKE IT – replace with parsley
1 Tablespoon Olive oil (I have added organic cold pressed olive oil)
Freshly Ground black pepper to taste (I have added 1 teaspoon)
▶️ METHOD:
Thoroughly wash the vegetables. Start by prepping the vegetables. Cut the potatoes into wedges, chop the green beans in 2+1/2 inch pieces, cut the red onion into 3/8th inch thick slices, finely chop the garlic. Drain 1 can (398ml can) of cooked chickpea OR 2 cups of home cooked chickpeas.
PRE-HEAT THE OVEN TO 400 F.
For the dressing – To a bowl, add the passata/tomato puree, vegetable broth / stock, turmeric and cayenne pepper. Mix thoroughly until spices are well combined. Set aside.
To a 9 x 13 inches baking dish transfer the potatoes wedges and spread it out. Then layer with cooked chickpeas, red onion, green beans and cherry tomatoes. Sprinkle salt evenly all over the vegetable layers and then pour the dressing evenly over the layered vegetables. Then drizzle the olive oil. Lay a piece of parchment paper on top of the vegetables and then cover with aluminium foil. SEAL IT WELL.
✅ ???? LAYER THE VEGETABLES IN THE SUGGESTED ORDER AS IT WORKS THE BEST. Putting Potatoes and Chickpeas at the bottom will allow them to season and cook properly without the other veggies becoming mushy. SO FOLLOW THE ORDER OF THE LAYERING.
Bake it covered at 400 F in a pre-heated oven for 50 minutes or until the potatoes are cooked. (???? To check if the potatoes are cooked, stick a knife through one of the potatoes. If the potatoes are not cooked – cover and bake for longer). Then remove the baking dish from the oven and remove the aluminum foil /parchment paper covering. Bake it UNCOVERED for another 15 minutes.
Remove from oven and let it sit on a wire rack. Garnish with chopped parsley or/and dill, black pepper and drizzle of olive oil. Give it a gentle mix. BE VERY GENTLE WHILE MIXING THE COOKED VEGETABLES THIS WILL PREVENT THE POTATOES FROM BREAKING. Serve hot with a side of crusty bread or rice or/and a green side salad. This makes 4 to 5 servings.
▶️ IMPORTANT TIPS:
✅ ???? LAYER THE VEGETABLES IN THE SUGGESTED ORDER AS IT WORKS THE BEST. Putting Potatoes and Chickpeas at the bottom will allow them to season and cook properly without the other veggies becoming mushy. SO FOLLOW THE ORDER OF THE LAYERING.
???? Every oven is different so adjust the baking time accordingly
???? To check if the potatoes are cooked, stick a knife through one of the potatoes. If not cooked cover and bake for longer.
*************
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.
Subscribe to stay up to date on the latest vegan recipes! ????
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#chickpeas #vegetarian #vegan #vegetarianrecipes #VeganRecipes #VeganFood #HealthyRecipes #PlantBased #vegetarianfood #chickpearecipe #garbanzos #onepotmeal #FoodImpromptu #plantbaseddiet
ONE POT SPINACH VEGETABLE RICE Recipe | Vegetarian And Vegan Meals | Rice Recipes
ONE POT SPINACH VEGETABLE RICE Recipe | Vegetarian And Vegan Meals | Rice Recipes
One Pot Spinach Vegetable Rice Recipe | Vegetarian and Vegan Meals | Rice Recipes.
This easy one pot vegetable fried rice makes a great side dish. A one pot vegetable rice and spinach recipe is perfect for vegan and vegetarian meals and meal prep. This delicious high protein vegetable rice recipe made with spinach and basmati rice is not only easy to make but is a great way to add spinach and vegetables to your diet. Healthy rice recipes for your plant based lunch or dinner. So make this veg fried rice recipe and enjoy it with your favourite protein! Easy vegetarian meal recipe for your busy week. Check out my other vegetarian and vegan recipes!
???? Let me know if you enjoyed my healthy vegan rice recipe.
▶️ SPINACH VEGETABLE RICE RECIPE INGREDIENTS: (3 servings approx.)
Spinach Puree: (This makes total 1+3/4 cup of puree)
125g / 4 cups Spinach leaves
25g / 1/2 cup Cilantro / Coriander leaves and stems
1 cup / 250ml Water
Other Ingredients:
1 cup / 200g White Basmati Rice (thoroughly rinse & soaked for 30 minutes)
3 Tablespoon Cooking Oil
200g / 1+1/2 cup Onions – chopped
2+1/2 Tablespoon / 30g Garlic – finely chopped
1 Tablespoon / 10g Ginger – finely chopped
1/2 Teaspoon Turmeric
1/4 to 1/2 Teaspoon Cayenne Pepper or to taste
1/2 Teaspoon Garam Masala
150g / 1 Cup Carrot – chopped into 1/4 X 1/4 inch small cubes
100g / 3/4 Cup Green Beans – chopped 1/2 inch thick
70g / 1/2 Cup Frozen Corn
70g / 1/2 Cup Frozen Green Peas
200g / 1 Cup Ripe Tomatoes – chopped small
Salt to taste (I have added total 1+1/2 Teaspoon of pink Himalayan Salt)
1/3 cup / 80ml Water (???? Water quantity may vary
depending on the
quality of rice & vegetables)
Lemon Juice to taste (I have added 1 tablespoon lemon juice I like it a bit sour BUT YOU DO YOU)
1/2 Teaspoon Ground Black Pepper or to taste
Drizzle of Olive Oil (I added 1 teaspoon of organic cold pressed Olive Oil)
▶️ METHOD:
Wash the basmati rice a few times until the water runs clear to get rid of any impurities. This will give a much better/clean taste to the rice. Then soak for 30 minutes. Once soaked drain the rice and leave it to sit in the strainer to drain any excess water, until ready to use.
Blend cilantro/coriander, spinach leaves, water into a puree. Set aside for later.
✅ ???? USE A WIDE PAN TO COOK THIS DISH
To a heated pan, add cooking oil, onions, 1/4 teaspoon of salt and fry on medium heat for 5 to 6 minutes or until THE ONIONS ARE GOLDEN BROWN. Adding salt to the onion will release it’s moisture and help it cook faster, so please don’t skip it. Add the chopped garlic, ginger and fry on medium to medium-low heat for about 2 minutes. Add the turmeric, cayenne pepper, garam masala and fry for a few seconds. Add the chopped green beans, carrots and fry on medium heat for about 2 to 3 minutes. Then add the frozen corn, green peas, tomatoes and salt to taste. Fry on medium heat for 3 to 4 minutes or until the tomatoes soften and disintegrates. Add the soaked/strained basmati rice, spinach puree, 1/2 cup water and bring to a vigorous boil. Once it starts to boil, then cover the lid and reduce the heat to low. Cook on low heat for about 15 to 20 minutes or until the rice is cooked. The cooking time may vary depending on the quality of the rice.
Once the rice is cooked, uncover the pan. Turn off the heat. Add the lemon juice, 1/2 teaspoon freshly ground black pepper and mix it VERY GENTLY to prevent the the rice grains from breaking. DO NOT OVER MIX THE RICE OTHERWISE IT WILL TURN MUSHY. Cover the lid and allow it to rest for 5 minutes on the stove – before serving.
Serve hot with your favourite side of protein. This makes 3 SERVINGS.
▶️ IMPORTANT TIPS:
???? Thoroughly wash the rice until water runs clear, this will get rid of any impurities and will give a much better/clean taste
✅ ???? USE A WIDE PAN TO COOK THIS DISH. This will cook the rice evenly and prevent it from getting mushy
???? Adding 1/4 teaspoon salt to onion will release it’s moisture and will help it cooks faster, so please don’t skip this step
???? THE WATER QUANTITY DEPENDS ON THE QUALITY OF THE RICE SO ADJUST ACCORDINGLY
???? After adding the garnishes – mix very gently to prevent the rice grains from breaking because the rice grains are very soft and can turn into mush
*******
Food Impromptu! Food Artist, Plant-Based and Vegan Recipes creator ????
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 – inspired by classic and modern cuisines.
Subscribe for latest vegan recipes here ⤵️
▶️ https://www.youtube.com/c/FoodImpromptu?sub_confirmation=1
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Pinterest ▶️ https://www.pinterest.ca/foodimpromptu/_saved/
****
#rice #ricerecipes #vegetarian #vegetarianrecipes #vegan #VeganRecipes #spinach #VeganFood #HealthyRecipes #plantbased #vegetarianfood #basmatirice #onepotmeal #spinachrecipe
3 Easy One Pot Vegan Meals – Quick & High Protein
3 Easy One Pot Vegan Meals – Quick & High Protein
These one pot meals are amazing for people who don’t want to spend much time cooking but also want a delicious and healthy meal. They all contain about 30 grams of protein per serving and can easily be made in less than 20 minutes.
Which one will you make first?
MY NEW EBOOK EASY VEGAN COMFORT MEALS ????
https://simnettnutrition.com/easy-vegan-comfort-meals/
FREE EASY VEGAN MEAL PLANNER ????
SIMNETT NUTRITION MERCH ????
https://simnettnutrition.com/shop/
USE MY CODE DEREK15 for 15% OFF VEDGE NUTRITION: https://www.vedgenutrition.com/SimnettNutrition
Recipes
Ginger Garlic Noodles
1 tbsp roasted sesame oil
3 cloves garlic, minced
1 thumb sized chunk of ginger, grated
1 large red bell pepper, thinly sliced
1 large carrot, grated
1 cup fresh snow peas
1 cup frozen edamame
3 1/2 vegetable broth
8 oz of legume pasta of your choice – I used spaghetti
Sauce:
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp maple syrup
Garnish: toasted sesame seeds and chopped green onion
Directions:
1. In a large pot or saucepan, saute garlic and ginger in sesame oil for a minute before adding the rest of the veggies.
2. Add the rest of the ingredients and bring to a boil. Simmer for approx. 10-12 minutes or until pasta is cooked through.
3. In a small bowl, mix the sauce ingredients together. Once pasta is cooked, removed pot from heat and add sauce.
4. Serve with toasted sesame seed and chopped green onion garnish.
Creamy Garlic Mushroom Pasta
4 cloves garlic, minced
1 medium yellow onion, chopped
2 cups chopped mushrooms
1 can white beans, drained and rinsed
1/2 cup sun-dried tomatoes, roughly chopped
4 cups vegetable broth
8oz of legume pasta of your choice – I used shell pasta 2 cup shredded kale
1/4 cup nutritional yeast
1 tsp garlic powder
1 tsp onion powder 1/4 tsp salt
1/4 tsp black pepper
Garnish: chopped parsley
Directions:
1. In a large pot or saucepan, saute onions and mushrooms for 5 minutes or so until the mushrooms are almost fully cooked then add the garlic and sauté for another few minutes to cook the garlic.
2. Add the beans and mash the beans as best as you can with a fork in the pan. Mix together with the other ingredients and add the sun dried tomatoes.
3. Add the vegetable broth and pasta. Bring to a boil and simmer for approx. 10-12 minutes or until pasta is cooked through.
4. Remove from heat and add the rest of the nutritional yeast and spices. Stir together well.
5. Serve with fresh parsley on top.
Tomato Herb pasta
1 onion, chopped 3 garlic cloves, chopped1 bell pepper, chopped 1/2 large can crushed tomatoes (400 ml) 2 1/2 cups veggie broth
2 tbsp Italian seasoning
8 oz of legume pasta of your choice – I used spiral pasta
A large handful of spinach
Garnish: chopped fresh basil and chopped black olives
Directions:
1. Sauté onion and garlic together in a large pot or saucepan for a few minutes before adding the bell pepper and Italian seasoning.
2. Add the rest of the ingredients except spinach. Bring to a boil and simmer for approx. 10-12 minutes or until pasta is cooked through.
3. Serve will garnish on top and enjoy!
SOCIALS
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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
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#onepotmeal #veganfood #simnettnutrition
Simple VEGETABLE RICE Recipe / Pulao | Easy Vegetarian And Vegan Meals!
Simple VEGETABLE RICE Recipe / Pulao | Easy Vegetarian And Vegan Meals!
Simple VEGETABLE RICE Recipe / Pulao | Easy vegetarian and Vegan Meals! This easy one pot rice recipe makes a perfect side dish for any occasion. A one pot vegetable rice pulao recipe perfect for vegan and vegetarian meals and meal prep. This delicious Indian vegetable rice pulao recipe made with basmati rice is not only easy to make but is a great way to add vegetables to your diet. A healthy rice recipe for your plant based lunch or dinner. So make this veg pulao recipe and enjoy it with your favourite curry! A perfect vegetarian meal recipe for your busy week. Check out my other vegetarian and vegan recipes!
???? Let me know in the comments if you enjoyed my healthy vegan rice recipe.
▶️ VEGETABLE RICE RECIPE INGREDIENTS: (3 servings approx.)
1 cup / 200g White basmati rice (thoroughly washed & then soaked in water for 30 minutes and then strained)
2 Tablespoon cooking oil
1 to 2 Bay leaves
1/4 to 1/2 Teaspoon Cumin Seeds (I have added 1/2 Teaspoon of cumin)
100g / 3/4 cup / Onion – finely chopped
1/2 Tablespoon Garlic – finely chopped
1/2 Tablespoon Ginger – finely chopped
70g / 1/2 cup Carrots – Cut in to small cubes
70g / 1/2 cup Green Beans – Cut in to 1/2 inch long pieces
70g / 1/2 cup Frozen Green Peas
1/2 teaspoon Garam masala
Salt to taste (I have added total 3/4 Teaspoon of pink Himalayan Salt)
1+1/2 cup / 350ml Water
1/3 cup / 50g Toasted cashew nuts
▶️ METHOD:
Thoroughly wash the rice a few times until the water runs clear. This will get rid of any impurities/gunk and will give a much better/clean taste. Then soak the rice in water for 30 minutes. Then drain the water from the rice and leave it to sit in the strainer to drain any excess water, until ready to use.
To a heated pan cooking oil, add bay leaves and cumin seeds. Fry for just a few seconds. BE CAREFUL NOT TO BURN THE CUMIN SEEDS. Right away add the chopped onion, 1/4 teaspoon of salt and fry on medium heat for 2 to 3 minutes or until the onions are soft. Adding salt to the onion will release it’s moisture and help it cook faster, so please don’t skip it. Add the finely chopped ginger, garlic and fry on medium to medium-low heat for about 1 minutes. Now add the chopped carrots and green beans. Fry the vegetables on medium heat for about 1 minute. Then add the soaked and strained basmati rice, garam masala, salt and fry for another 30 seconds to a minute. Add the water and frozen green peas. Bring the water to a vigorous boil. Once the water starts to boil, then cover the lid and reduce the heat to low. Cook on low heat for about 10 to 12 minutes or until the rice is cooked.
Once the rice is cooked, uncover the pan. Cook uncovered for just a few seconds to get rid of any excess moisture. Turn off the heat. Add the roasted cashews and mix it VERY GENTLY to prevent the the rice grains from breaking. DO NOT OVER MIX THE RICE OTHERWISE IT WILL TURN MUSHY.
Serve hot with your favourite curry. This makes 3 SERVINGS.
✅ ???? TOFU CURRY RECIPE VIDEO LINK: https://youtu.be/YDw9RIt4KS0
✅ ???? CHANA MASALA CURRY RECIPE VIDEO LINK: https://youtu.be/x0GD4AdFO-s
▶️ IMPORTANT TIPS:
???? Thoroughly wash the rice until water runs clear, this will get rid of any impurities/gunk and will give a much better/clean taste
???? Use a Wider Cooking Pan to make this dish. This will cook the rice evenly and prevent it from getting mushy
???? Adding salt to onion will release it’s moisture and will help it cooks faster, so please don’t skip this step
???? After adding the cashews – mix the rice very carefully and gently to prevent the rice grains from breaking. DO NOT OVER MIX IT at this time because the rice grains are very soft and can turn into mush
*************
Welcome to 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 for my latest vegan recipes! Hit the bell to never miss a video! ????
✅ 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
************
#rice #ricerecipes #vegetarian #vegetarianrecipes #vegan #VeganRecipes #VeganFood #HealthyRecipes #plantbased #vegetarianfood #pulao #pulaorecipe #vegpulao #basmatirice
ONE-POT Meals (plant-based, Easy, Cozy)
ONE-POT Meals (plant-based, Easy, Cozy)
???? Get the Pick Up Limes app (1-week free trial!): https://bit.ly/PUL_app
???? Sign-up for our newsletters: http://bit.ly/PUL_newsletters
???? Film & photography gear we use: https://bit.ly/PUL_filming_gear
???? The music we used: https://bit.ly/PUL_artlist
TIMELINE
0:00 Intro
0:35 Butternut squash soup: https://www.pickuplimes.com/recipe/butternut-squash-chickpea-soup-1763
2:48 Mac & cheeze: https://www.pickuplimes.com/recipe/one-pot-mac-cheeze-1778
4:27 Sun-dried tomato & butter bean stew: https://www.pickuplimes.com/recipe/sun-dried-tomato-and-butter-bean-stew-1761
6:02 Outro
6:21 Bloopers ????
WHAT WE USE/RECOMMEND @ THE PUL KITCHEN
» Cast iron pot: https://amzn.to/2WtKDT6
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*Budget* What I Eat In A Week! | Vegan + Simple + One Pot Meals
*Budget* What I Eat In A Week! | Vegan + Simple + One Pot Meals
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Hey friends and welcome???? to this budget friendly recipe video!! A lot of the recipes are simple one pot meals that are perfect for the cooler weather! I personally love experimenting with common cheap ingredients we all know but need some inspiration for. I hope you enjoy many of these meals, and if you do, let me know down in the comments ☺️????????
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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
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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.
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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