vegan feast
#cooking For My Husband: Can I Make 10 Dishes For His Surprise Birthday Dinner? #vegan #koreanfood
#cooking For My Husband: Can I Make 10 Dishes For His Surprise Birthday Dinner? #vegan #koreanfood
Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC’s Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She’s been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.
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Healthy Vegan Hungarian Goulash ???? (oil-free + Gluten-free + Easy)
Healthy Vegan Hungarian Goulash ???? (oil-free + Gluten-free + Easy)
Satisfy the heartiest of appetites with this healthy vegan Hungarian Goulash recipe that seamlessly blends traditional flavors with plant-based goodness. Bursting with vibrant vegetables, mushrooms, and aromatic spices, this goulash is a feast for both the eyes and the palate. We replace the traditional meat with protein-packed soy curls, enhancing the dish’s texture and nutritional density. The earthy richness of paprika, a quintessential Hungarian spice, infuses the stew with a deep, smoky essence, while a medley of fresh bell peppers, tomatoes, and potatoes adds layers of complexity to the flavor. Cooked to perfection, this vegan goulash boasts a tender consistency and a harmonious blend of spices, resulting in a comforting, soul-warming meal that not only satisfies your taste buds but also nourishes your body with wholesome, plant-based ingredients. As with all our recipes this dish is vegan, gluten-free, refined oil-free, refined sugar-free, and whole food delicious.
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KEY MOMENTS
00:00 Introduction
00:24 Mushroom prep
01:19 Onions & red pepper prep
02:08 Add vegetables & spices
05:43 Add mushrooms & potatoes
06:34 Finish & add pepper
07:00 Taste test
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Reasons To NOT Go Vegan | PART 2
Reasons To NOT Go Vegan | PART 2
In this video, I give answers to common vegan questions.
LINKS
Part 1 Q&A: https://www.youtube.com/watch?v=vkwdI_KtOP0
Why I Quit Dairy: https://www.youtube.com/watch?v=QOVlGTnKa54&t=160s
Why I Quit Eggs: https://www.youtube.com/watch?v=WTOepSewCuM&t=3s
Why I Quit Seafood: https://www.youtube.com/watch?v=VUHZBRzZmPI&t=2s
101 Reasons to go Vegan: https://www.youtube.com/watch?v=W4HJc…
https://www.youtube.com/watch?v=es6U0…
http://www.cowspiracy.com/facts/
WATCH THESE 3 DOCUMENTARIES:
1. Forks Over Knives (Netflix)
2. Cowspiracy (Netflix)
3. Earthlings (YouTube)
Homemade Plant Milk | Almond & Oat
Homemade Plant Milk | Almond & Oat
Plant Milk
*Ingredients
1/2 cup almonds
1/2 cup oats
4 cups water
*Directions
1. Blend ingredients in a high-speed blender for 90 seconds.
2. Strain milk into a large bowl using a nut bag (you can save the almond/oat meal for baking or discard it).
3. Transfer strained milk into a large pourable cup.
4. Using a funnel, transfer milk into a bottle or jug to store in fridge. Consume within 4 days.
Healthy & Delicious Vegan Meal Prep | Macros Included
Healthy & Delicious Vegan Meal Prep | Macros Included
MY NEW EBOOK EASY VEGAN COMFORT MEALS ????
FREE EASY VEGAN MEAL PLANNER ????
SIMNETT NUTRITION MERCH ????
https://simnettnutrition.com/shop/
USE MY CODE DEREK10 for 10% OFF VEDGE NUTRITION: https://www.vedgenutrition.com/?rfsn=7475285.654770
Time Stamps
0:00 Intro
0:44 Breakfast (How to make high protein baked oatmeal)
2:07 Lunch (Baked Sweet Potato & Seasoned Black Beans)
3:23 Creamy avocado cilantro & lime sauce
4:28 Dinner (Baked tofu & brown rice with mixed veggies)
7:00 How to make classic Simnett Nutrition creamy tahini sauce
7:35 Putting everything into containers
8:31 Going over the macros/micros
9:48 Screenshot this for full amounts of whole recipes
Thanks for watching!
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I love calisthenics and making good food!
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#mealprep #plantbased #veganrecipes
Vegan Instant Pot Stew
Vegan Instant Pot Stew
Vegan Fall Stew – makes 6 servings
*Ingredients:
– 4 medium potatoes
– 1 onion
– 3 cloves garlic
– 3 carrots
– 2 bell peppers
– 2 cups dry beans
– 2 cups spinach
– 2 tsp Better Than Bouillon
– 1 tsp soya sauce
– 1 can diced tomatoes
– 1.5 cups hummus
– .5 tsp paprika
– 1 tsp dried basil
– .5 tsp oregano
– .5 cup cooked quinoa
– .25 cup cilantro
*Instructions
1. Chop all your veggies.
2. Sauté the onion and garlic in some water. Add the carrots and peppers til soft.
3. Add the spices, B-T bouillon, tomatoes, and soya sauce. Mix well.
4. Add the beans, potatoes, and 3 cups of water. Mix well.
5. Using your Instant Pot, cook on high pressure 30 mins + natural release 10 mins (while you’re waiting, cook some rice and the quinoa).
6. Release any additional pressure and open lid. Stir in quinoa, spinach, and hummus. Add extra seasonings if desired.
7. Serve over rice and enjoy!
***If you don’t have a pressure cooker, this can easily be made on the stove top. It will just take a bit longer for the beans to cook 🙂
What I Eat In A Week – 15 Minute Vegan Meals Cookbook Review & Family Taste Test | PB With J
What I Eat In A Week – 15 Minute Vegan Meals Cookbook Review & Family Taste Test | PB With J
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???? Welcome back to PB with J, the ultimate destination for plant-based cooking and lifestyle! In today’s exciting episode, Jeremy and his family are diving into the world of quick and delicious vegan cooking with the help of the “15 Minute Vegan Meals” cookbook by Janet Gronnow. Watch as they prepare, taste, and review five mouthwatering recipes that are perfect for busy weeknights and beyond.
???? First up, Jeremy showcases the Green Goddess Pasta recipe. This divine dish combines al dente pasta with a creamy herb-based sauce, creating a delightful and refreshing meal that even non-vegans will adore. Discover the secret ingredients that make this pasta truly special!
???? Next on the menu, it’s the Brussel Sprouts with Saucy Tofu recipe. Get ready for a delectable combination of crispy Brussels sprouts and savory tofu drenched in a tantalizing sauce. Jeremy and his family share their thoughts on this unique and satisfying dish.
???? For a quick and satisfying meal, Jeremy whips up a Spinach and “Mozzarella” Quesadilla. Find out how to make the perfect crispy, cheesy quesadilla with a twist, and watch as the family rates its taste and texture.
???? Soup lovers, you’re in for a treat! Jeremy prepares a zesty Ginger Noodle & Red Curry Soup. With the warming blend of ginger and the bold flavors of red curry, this soup is a comfort food masterpiece. Discover how easy it is to make this satisfying dish in just 15 minutes.
???? Last but not least, the Orange Ginger Chickpeas and Peppers recipe. This colorful dish is a harmonious medley of sweet and spicy, with the added goodness of chickpeas and bell peppers. Hear the family’s verdict on this delightful combination!
???????????????? Join Jeremy and his family as they rate each recipe based on taste, ease of preparation, and overall appeal. Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, this video is sure to inspire you with quick, wholesome, and flavorful ideas from the “15 Minute Vegan Meals” cookbook.
Don’t forget to like, comment, and subscribe for more fantastic plant-based recipes, tips, and reviews. Get ready to embark on a culinary journey with PB with J!
CHAPTERS
00:00 Intro
03:37 – Green Goddess Pasta Recipe
08:49 – Brussel Sprouts with Saucy Tofu Recipe
15:27 – Spinach and “Mozzarella” Quesadilla Recipe
20:43 – Ginger Noodle & Red Curry Soup Recipe
25:56 – Orange Ginger Chickpeas and Peppers Recipe
29:45 – Final Thoughts
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NOTE: I am not a doctor, dietitian or nutrition expert. The information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet.
Creamy Kale & Sweet Potato | No Dairy
Creamy Kale & Sweet Potato | No Dairy
Creamy Kale & Sweet Potato
*Ingredients
3 sweet potatoes
1 small kale bunch
1/2 cup raw cashews
1/2 cup almond milk
1 tbsp Better than Bouillon
1 tbsp miso paste
1 tsp garlic powder
1/4 tsp pepper
1 tbsp tahini
*Directions
1. Preheat oven to 400 degrees Farenheit.
2. Soak cashews in hot water for 30 min.
3. De-stem and chop kale. Peel and chop sweet potatoes into rounds.
4. Assemble potatoes and kale into baking dish.
5. Make cheesy sauce by combining the rest of ingredients in a blender. Blend on high for 2 min.
6. Pour cheesy sauce onto potatoes and kale.
7. Cover dish with foil and poke some holes. Bake for 20 min.
8. Remove dish, stir, and bake again for 30 more min.
9. Serve and enjoy!
Vegan Chocolate Glazed Carob Donuts: Oil-free, Wheat-free, Refined Sugar-free.
Vegan Chocolate Glazed Carob Donuts: Oil-free, Wheat-free, Refined Sugar-free.
RECIPE
1 cup of pitted medjool dates
¼ cup runny tahini
½ cup plant milk
1 tsp vanilla extract
½ cup oat flour
¼ cup almond flour
¼ cup carob powder
¾ tsp baking powder
¼ tsp salt
Glaze:
1 cup pitted Medjool dates
1/2 cup hot water
2 tbsp cocoa powder
2 tsp tahini
¼ cup plant milk
1/4 teaspoon salt
Optional: Crushed pistachios
INSTRUCTIONS
Preheat oven to 350 F.
Combine soft pitted medjool dates, tahini, vanilla extract, and water in high-speed blender or processor. Blend until completely smooth. Add carob powder and process again until smooth, scraping down the sides as necessary.
In a bowl combine flours, carob powder, baking powder, and salt.
Add blended wet mixture to your dry mixture. Mix to combine.
Add to donut pan and bake for 20-25 minutes. Remove and allow to cool on rack.
Prepare glaze by combining all the ingreidents in a high-speed blender and blend until smooth.
Dip cooled donuts halfway in to your glaze. Sprinkle with crushed pistachios if desired. Enjoy!
You Won’t BELIEVE This Creamy Flavorful VEGETABLE SOUP | Vegan And Healthy Vegetarian Recipes
You Won’t BELIEVE This Creamy Flavorful VEGETABLE SOUP | Vegan And Healthy Vegetarian Recipes
This roasted red pepper sweet potato soup is so dreamy and comforting. Perfect for the cooler weather seasons!
Give it a try a let me know what you think!
★Recipe Ingredients★
red peppers
sweet potatoes
yellow onion
garlic
vegetable stock
coconut milk
fresh ginger
paprika
smoked paprika
garlic powder
oregano
nutritional yeast
butter beans
Olive oil
Salt
Black Pepper
★Full Recipe Instructions★
???? https://makeitdairyfree.com/roasted-red-pepper-sweet-potato-soup/
Timestamps:
00:00 how to make vegan roasted red pepper sweet potato soup
1:33 what happened here
3:39 vegan roasted red pepper sweet potato soup finished
3:58 Fall scents
4:15 soup or bisque?
4:28 what temperature should you roast vegetables for soup
4:43 why I like to mix vegetables in a bowl not on the pan
5:20 can I make this oil free
5:38 Do I have to have a high powered blender?
6:20 coconut milk substitutes
6:44 butter bean substitutes
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#VeganMeals #Soup
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