vegan recipes
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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Why We Love Cheese + What It’s Doing To Us
Why We Love Cheese + What It’s Doing To Us
In this video, I explain why so many people struggle to give up cheese from their diet. The majority of the information shared in this video comes from Dr. Neal Barnard’s book “The Cheese Trap”.
Links:
The Cheese Trap: https://www.amazon.com/Cheese-Trap-Breaking-Surprising-Addiction-ebook/dp/B01GQIY9EM
Dairy in 5 Minutes: https://www.youtube.com/watch?v=UcN7SGGoCNI
101 Reasons to go Vegan: https://www.youtube.com/watch?v=W4HJcq8qHAY
Music Info: Cinematic Documentary by AShamaluevMusic. Music Link: https://youtu.be/EcAX2cbsdRw
The Key To Longevity | Hormonal Favourability + 2nd Meal Effect
The Key To Longevity | Hormonal Favourability + 2nd Meal Effect
In this video, I share an important concept in the Nutritarian lifestyle from Dr. Joel Fuhrman’s book ‘Eat to Live’. This is a high-nutrient whole foods plant based diet that promotes longevity and reduces the risks of chronic disease.
References for this video:
Eat to Live – Dr. Furhman: https://www.amazon.com/Eat-Live-Amazing-Nutrient-Rich-Sustained/dp/031612091X/ref=sr_1_1?keywords=eat+to+live&qid=1554567811&s=gateway&sr=8-1
SAD Diet food breakdown: http://www.ers.usda.gov/data-products/food-availability-(per-capita)-data-system.aspx
Meat carcinogen: https://www.cancercouncil.com.au/1in3cancers/lifestyle-choices-and-cancer/red-meat-processed-meat-and-cancer/
Plant protein vs animal protein: https://www.drfuhrman.com/library/eat-to-live-blog/64/how-plant-protein-wins-over-animal-protein
IGF-1 reduced lifespan: https://www.drfuhrman.com/library/eat-to-live-blog/60/igf-1s-link-to-cancer
Processed foods glycemic load: https://www.drfuhrman.com/content-image.ashx/65m12vcixnbh5n98z3hgwd/AJLM580971_REV2.pdf
Glycemic index chart: http://guidelines.diabetes.ca/docs/patient-resources/glycemic-index-food-guide.pdf
2nd meal effect: https://www.otsuka.co.jp/en/health-and-illness/glycemic-index/second-meal/
Music:
SOLO ACOUSTIC GUITAR by Jason Shaw http://freemusicarchive.org/music/Jas…
Music promoted by Audio Library https://youtu.be/4M9Puanhdac
Cozy Vegan Recipes For Fall | Easy & Delicious , Pasta, Curry, Perfect For Meal Prep
Cozy Vegan Recipes For Fall | Easy & Delicious , Pasta, Curry, Perfect For Meal Prep
Hiiii – welcome back to my channel! I hope you enjoy this cozy meal recipe vegan! Recipes below
Chickpea curry: https://www.sweetgreensvegan.com/recipecards1/chickpea-curry
Creamy mushroom pasta Ingredients:
4 servings of cooked pasta
3-4 cups of mushrooms (I did a mix of baby Bella and shiitake)
1-2 tbsp of vegan butter
2 large shallots
3 garlic cloves
1-2 tsp of vegan Worcestershire sauce
1 tsp Fresh lemon juice
1/3 cup of grated dairy free parmesan or 1/4 cup of Nutritional yeast
1/4 cup of pasta sauce
Salt and pepper to taste
Fresh parsley
Optional add ons: fresh basil, all purpose seasonings,
Tofu Based Pasta sauce:
1/2 container of organic silken tofu
1/3 cup of dairy free milk
Pinch of salt
Optional: a bit of lemon juice and two garlic cloves
Cashew Based Pasta Sauce:
1 cup of soaked cashews (soaked overnight)
1 cup of dairy free milk
Pinch of salt
Optional: a bit of lemon juice and two garlic cloves
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Vegan Burrito Bowl | Quick & Easy
Vegan Burrito Bowl | Quick & Easy
Burrito Bowl
*Ingredients:
greens
rice
tomatoes
black beans
salsa
avocado
nutritional yeast
hot sauce
Cooking 10-course Korean Vegan Birthday Dinner For Husband #recipe #koreanfood #dinnerrecipe #vegan
Cooking 10-course Korean Vegan Birthday Dinner For Husband #recipe #koreanfood #dinnerrecipe #vegan
The recipes featured in this #cookingvlog are:
Chicken Fried Mushrooms:
Japchae:
Korean pancakes:
Julienne 1 potato, 3 mushrooms, top layer of a thick zucchini. Place in a large bowl with a handful of Korean or Chinese chives. Add 1 tsp onion powder, 1 tsp salt, 1 tsp garlic powder, 1/2 tsp black pepper, 1/4 cup flour, 1 tbsp corn starch. Add 1/4 cup veggie stock. If mixture is too dry, keep adding 1 tbsp of veggie stock until veggies are well coated in a batter about the consistency of pancake batter. Fry on a non-stick pan, approximately 3 minutes on each side and serve.
Tteokbokki:
For tteokbokki arrabbiata, check out my cookbook, The Korean Vegan Cookbook!
Focaccia:
https://www.bonappetit.com/recipe/easy-no-knead-focaccia
Chocolate Cake (minus the mint):
Genovese Pesto Pasta:
1 16 oz box of penne
3 Yukon gold potatoes, chopped into bite sized pieces (or baby potatoes)
2 handfuls green beans, trimmed and cut into 1-inch pieces
¼ cup vegan pesto
¼ cup reserved pasta water
OPTIONAL: grated vegan parmesan
OPTIONAL: fresh basil
1. Cook the potatoes in boiling water for approximately 13 minutes.
2. While the potatoes are still cooking, bring pasta water to a boil and begin cooking pasta.
3. While pasta is still cooking, add green beans to the pot with the potatoes that are still cooking. Cook for about 3 minutes and remove potatoes and green beans from heat.
4. By this time, your pasta should be al dente (about 1 minute from being perfect). Reserve ¼ cup of pasta water and drain the rest. Add the pasta back in the same pot.
5. Using a slotted spoon, transfer the cooked potatoes and green beans to the pot with the pasta.
6. Add vegan pesto and over low heat, begin stirring while adding 1 tablespoon of pasta water at a time until you reach your desired consistency.
7. Pasta should be creamy and evenly coated with pesto.
8. OPTIONAL: Add grated vegan cheese and fresh basil before serving.
Cucumber Moochim:
Saving this one for Cookbook 2!
Miyeok Guk:
You can find the traditional version in The Korean Vegan Cookbook–just add some doenjang and tofu!
Gyerranmari:
Music by Adelyn Paik
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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Website: https://bit.ly/TKVWebsite
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