vegetarian recipes
CUCUMBER AVOCADO SALAD Recipe | Easy Vegetarian And Vegan Recipe | Salad Recipes
CUCUMBER AVOCADO SALAD Recipe | Easy Vegetarian And Vegan Recipe | Salad Recipes
Cucumber avocado salad recipe | Easy vegetarian and vegan recipe | Salad recipes. This delicious cucumber and avocado salad recipe with an easy salad dressing is perfect to add to your vegan and vegetarian meals. A healthy vegetarian salad with an easy salad dressing and a great way to add cucumber and avocado to your plant based diet. This quick and easy cucumber salad recipe / avocado salad recipe will be a great addition to your next backyard barbecue. Easy salad recipe for your vegetarian, vegan meals and plant based meals. Also try my other healthy salad recipes for your weekly meals. Check out my YT page for vegetarian and vegan recipes!
💬 Let me know in the comments if you enjoyed my healthy vegan salad recipe
▶️ CUCUMBER AVOCADO SALAD RECIPE INGREDIENTS:
👉 SALAD DRESSING:
1+1/2 Tablespoon White Wine Vinegar (if you like your salad sour at 2 tablespoon)
1 Tablespoon Extra Virgin Olive Oil (I have added organic cold pressed olive oil)
1 Teaspoon Dijon Mustard
Salt to taste (I have added 1/4 Teaspoon Pink Himalayan Salt)
1/4 Teaspoon freshly Ground Black Pepper or to taste
👉 SALAD VEGETABLES:
300g / 2+1/2 Cups English Cucumber (halved longways and cut into 1/8th Inch thick slices)
85g / 3/4 Cup Red Onion (sliced into 1/8th Inch slices)
1 Ripe Medium Avocado / 255g by weight INCLUDING Seed and Skin – (cubed)
8g / 1/4 Cup Fresh Dill
Handful of baby arugula (OPTIONAL)
👉 TOAST INGREDIENTS:
Sourdough Rye Bread
Vegan Ricotta Cheese (spread)
Fresh Tomato Slices
Salad
Sprouts (I have used mustard sprouts)
▶️ METHOD:
In a small jar, Combine, vinegar, Dijon mustard, olive oil, Salt, black pepper and mix thoroughly. Set it as aside. To a bowl add the chopped cucumber, onion, avocado and fresh dill. Add the dressing (to your taste) and mix well. You can serve this salad on top of a crusty toast or just as a side.
▶️ IMPORTANT TIPS:
👉 I have used English Cucumber for this recipe which doesn’t need peeling or deseeding. If you are using a different variety of cucumber prep accordingly
👉 Don’t add all the salad dressing at once. Add a little at a time and taste as you go, until it reaches the desired taste
👉 For the toast: I have actually used Vegan RICOTTA Cheese, I mistakenly wrote Vegan Cottage cheese spread in the video
**************
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 for my latest vegan recipes! Hit the bell to never miss a video! 🔔
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#salad #vegetarian #vegan #vegetarianrecipes #veganrecipes #saladrecipe #cucumber #veganfood #vegetarianfood #healthyrecipes #plantbased #plantbaseddiet #healthysalad #avocado
CUCUMBER AVOCADO SALAD Recipe | Easy Vegetarian And Vegan Recipe | Salad Recipes
CUCUMBER AVOCADO SALAD Recipe | Easy Vegetarian And Vegan Recipe | Salad Recipes
Cucumber avocado salad recipe | Easy vegetarian and vegan recipe | Salad recipes. This delicious cucumber and avocado salad recipe with an easy salad dressing is perfect to add to your vegan and vegetarian meals. A healthy vegetarian salad with an easy salad dressing and a great way to add cucumber and avocado to your plant based diet. This quick and easy cucumber salad recipe / avocado salad recipe will be a great addition to your next backyard barbecue. Easy salad recipe for your vegetarian, vegan meals and plant based meals. Also try my other healthy salad recipes for your weekly meals. Check out my YT page for vegetarian and vegan recipes!
💬 Let me know in the comments if you enjoyed my healthy vegan salad recipe
▶️ CUCUMBER AVOCADO SALAD RECIPE INGREDIENTS:
👉 SALAD DRESSING:
1+1/2 Tablespoon White Wine Vinegar (if you like your salad sour at 2 tablespoon)
1 Tablespoon Extra Virgin Olive Oil (I have added organic cold pressed olive oil)
1 Teaspoon Dijon Mustard
Salt to taste (I have added 1/4 Teaspoon Pink Himalayan Salt)
1/4 Teaspoon freshly Ground Black Pepper or to taste
👉 SALAD VEGETABLES:
300g / 2+1/2 Cups English Cucumber (halved longways and cut into 1/8th Inch thick slices)
85g / 3/4 Cup Red Onion (sliced into 1/8th Inch slices)
1 Ripe Medium Avocado / 255g by weight INCLUDING Seed and Skin – (cubed)
8g / 1/4 Cup Fresh Dill
Handful of baby arugula (OPTIONAL)
👉 TOAST INGREDIENTS:
Sourdough Rye Bread
Vegan Ricotta Cheese (spread)
Fresh Tomato Slices
Salad
Sprouts (I have used mustard sprouts)
▶️ METHOD:
In a small jar, Combine, vinegar, Dijon mustard, olive oil, Salt, black pepper and mix thoroughly. Set it as aside. To a bowl add the chopped cucumber, onion, avocado and fresh dill. Add the dressing (to your taste) and mix well. You can serve this salad on top of a crusty toast or just as a side.
▶️ IMPORTANT TIPS:
👉 I have used English Cucumber for this recipe which doesn’t need peeling or deseeding. If you are using a different variety of cucumber prep accordingly
👉 Don’t add all the salad dressing at once. Add a little at a time and taste as you go, until it reaches the desired taste
👉 For the toast: I have actually used Vegan RICOTTA Cheese, I mistakenly wrote Vegan Cottage cheese spread in the video
**************
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 for my latest vegan recipes! Hit the bell to never miss a video! 🔔
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#salad #vegetarian #vegan #vegetarianrecipes #veganrecipes #saladrecipe #cucumber #veganfood #vegetarianfood #healthyrecipes #plantbased #plantbaseddiet #healthysalad #avocado
Easy CAULIFLOWER RECIPE | Easy Vegetarian And Vegan Recipe
Easy CAULIFLOWER RECIPE | Easy Vegetarian And Vegan Recipe
Easy cauliflower recipe | easy vegetarian and vegan recipe. This easy cauliflower recipe with carrots and peppers is very versatile, you can eat it as a salad or turn it into a healthy cauliflower stir fry by adding more spices. This healthy vegetarian salad recipe with a easy salad dressing is a perfect way to add cauliflower to your plant based diet. So add this easy salad recipe to your vegetarian, vegan meals and plant based meals. Also try my other healthy cauliflower recipes / salad recipes for your weekly meals. Check out my YT page for vegetarian and vegan recipes!
💬 Let me know in the comments if you enjoyed my healthy vegan cauliflower recipe
▶️ CAULIFLOWER RECIPE INGREDIENTS: (3 servings approx.)
👉 To Blanch the Cauliflower:
2.5 litres / 12 cups Water
1 Teaspoon Salt (I have added pink Himalayan salt)
500g Cauliflower (cut into 2 x 2 inches florets)
✅ [Note: If you want to cut the cauliflower into even smaller florets (than suggested) then reduce/adjust the blanching time accordingly]
👉 Other Salad Ingredients:
2 Tablespoon Olive oil (light)
130g / 1 Red Onion – sliced
150g / 2 medium Carrots – 1/4 inch thick and 2 inches long slices approx.
150g / 1 Red Bell pepper – cut 1/2 inches thick and 2 inches long slices approx.
1/4 Teaspoon salt (I have added pink Himalayan salt)
1 Teaspoon Paprika (NOT SMOKED)
1/4 Teaspoon Cayenne Pepper (optional)
1/2 cup / 25g Parsley
👉 SALAD DRESSING: (ADJUST THE DRESSING INGREDIENTS TO YOUR LIKING)
2+1/2 Tablespoon White Vinegar OR to taste (I have added white wine vinegar. You can also use apple cider vinegar for this recipe if you prefer)
2 to 2+1/2 Tablespoon Olive Oil (I have added organic cold pressed olive oil)
1 Teaspoon Maple Syrup OR to taste
1/2 Teaspoon minced Garlic (1 large garlic clove approx.)
1 teaspoon Dried Oregano
1/4 teaspoon freshly ground Black Pepper
Salt to taste (I have added 1/2 teaspoon pink Himalayan salt)
▶️ METHOD:
Thoroughly rinse and then chop the vegetables.
Bring a pot of water to boil. Add salt and cauliflower. Blanch the cauliflower in salted water for JUST 2 MINUTES and then allow it to rest in a strainer to get rid of any excess water. DO NOT OVER COOK THE CAULIFLOWER BECAUSE WE’LL COOK IT FOR THE SECOND TIME AS WELL, ALONG WITH THE OTHER VEGETABLES.
Now to a heated pan add olive oil, onions, carrots, red bell pepper and 1/4 teaspoon of salt. Fry on medium heat for about 3 to 4 minutes or until the vegetables are slight soft but still has a bite to it. Add the blanched cauliflower, paprika and cayenne pepper and fry for another 2 to 3 minutes on medium to medium-high heat. Turn off the heat and transfer the fried vegetables to a mixing bowl.
To prepare the salad dressing: Add the vinegar, extra virgin olive oil, minced garlic, dry oregano, black pepper and salt to a small jar and mix well. ✅ 👉 ADJUST THE VINEGAR AND MAPLE SYRUP TO YOUR TASTE.
Add chopped parsley and dressing to the vegetables. Mix well and serve with your meal.
✅ 👉 NOTE: ADD THE SALAD DRESSING JUST BEFORE SERVING.
▶️ IMPORTANT TIPS:
👉 ADJUST THE VINEGAR AND MAPLE SYRUP in the salad dressing TO YOUR TASTE
👉 ADD THE SALAD DRESSING JUST BEFORE SERVING
👉 Add the salad dressing little at a time to the salad and taste as you go. Do not add the entire salad dressing at once. Remember you can always add more dressing but cannot remove it once added 🙂
*************
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 to stay up to date on the latest vegan recipes! Hit the bell to never miss a video! 🔔
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#cauliflower #salad #vegetarian #vegan #vegetarianrecipes #veganrecipes #cauliflowerrecipe #saladrecipe #veganfood #vegetarianfood #healthyrecipes #plantbased #plantbaseddiet #healthysalad
Easy CAULIFLOWER RECIPE | Easy Vegetarian And Vegan Recipe
Easy CAULIFLOWER RECIPE | Easy Vegetarian And Vegan Recipe
Easy cauliflower recipe | easy vegetarian and vegan recipe. This easy cauliflower recipe with carrots and peppers is very versatile, you can eat it as a salad or turn it into a healthy cauliflower stir fry by adding more spices. This healthy vegetarian salad recipe with a easy salad dressing is a perfect way to add cauliflower to your plant based diet. So add this easy salad recipe to your vegetarian, vegan meals and plant based meals. Also try my other healthy cauliflower recipes / salad recipes for your weekly meals. Check out my YT page for vegetarian and vegan recipes!
💬 Let me know in the comments if you enjoyed my healthy vegan cauliflower recipe
▶️ CAULIFLOWER RECIPE INGREDIENTS: (3 servings approx.)
👉 To Blanch the Cauliflower:
2.5 litres / 12 cups Water
1 Teaspoon Salt (I have added pink Himalayan salt)
500g Cauliflower (cut into 2 x 2 inches florets)
✅ [Note: If you want to cut the cauliflower into even smaller florets (than suggested) then reduce/adjust the blanching time accordingly]
👉 Other Salad Ingredients:
2 Tablespoon Olive oil (light)
130g / 1 Red Onion – sliced
150g / 2 medium Carrots – 1/4 inch thick and 2 inches long slices approx.
150g / 1 Red Bell pepper – cut 1/2 inches thick and 2 inches long slices approx.
1/4 Teaspoon salt (I have added pink Himalayan salt)
1 Teaspoon Paprika (NOT SMOKED)
1/4 Teaspoon Cayenne Pepper (optional)
1/2 cup / 25g Parsley
👉 SALAD DRESSING: (ADJUST THE DRESSING INGREDIENTS TO YOUR LIKING)
2+1/2 Tablespoon White Vinegar OR to taste (I have added white wine vinegar. You can also use apple cider vinegar for this recipe if you prefer)
2 to 2+1/2 Tablespoon Olive Oil (I have added organic cold pressed olive oil)
1 Teaspoon Maple Syrup OR to taste
1/2 Teaspoon minced Garlic (1 large garlic clove approx.)
1 teaspoon Dried Oregano
1/4 teaspoon freshly ground Black Pepper
Salt to taste (I have added 1/2 teaspoon pink Himalayan salt)
▶️ METHOD:
Thoroughly rinse and then chop the vegetables.
Bring a pot of water to boil. Add salt and cauliflower. Blanch the cauliflower in salted water for JUST 2 MINUTES and then allow it to rest in a strainer to get rid of any excess water. DO NOT OVER COOK THE CAULIFLOWER BECAUSE WE’LL COOK IT FOR THE SECOND TIME AS WELL, ALONG WITH THE OTHER VEGETABLES.
Now to a heated pan add olive oil, onions, carrots, red bell pepper and 1/4 teaspoon of salt. Fry on medium heat for about 3 to 4 minutes or until the vegetables are slight soft but still has a bite to it. Add the blanched cauliflower, paprika and cayenne pepper and fry for another 2 to 3 minutes on medium to medium-high heat. Turn off the heat and transfer the fried vegetables to a mixing bowl.
To prepare the salad dressing: Add the vinegar, extra virgin olive oil, minced garlic, dry oregano, black pepper and salt to a small jar and mix well. ✅ 👉 ADJUST THE VINEGAR AND MAPLE SYRUP TO YOUR TASTE.
Add chopped parsley and dressing to the vegetables. Mix well and serve with your meal.
✅ 👉 NOTE: ADD THE SALAD DRESSING JUST BEFORE SERVING.
▶️ IMPORTANT TIPS:
👉 ADJUST THE VINEGAR AND MAPLE SYRUP in the salad dressing TO YOUR TASTE
👉 ADD THE SALAD DRESSING JUST BEFORE SERVING
👉 Add the salad dressing little at a time to the salad and taste as you go. Do not add the entire salad dressing at once. Remember you can always add more dressing but cannot remove it once added 🙂
*************
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 to stay up to date on the latest vegan recipes! Hit the bell to never miss a video! 🔔
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#cauliflower #salad #vegetarian #vegan #vegetarianrecipes #veganrecipes #cauliflowerrecipe #saladrecipe #veganfood #vegetarianfood #healthyrecipes #plantbased #plantbaseddiet #healthysalad
Easy LENTIL RECIPE | Vegetarian And Vegan Meals | Lentil Recipes
Easy LENTIL RECIPE | Vegetarian And Vegan Meals | Lentil Recipes
Easy lentil recipe | vegetarian and vegan meals | lentil recipes. This easy lentil recipe / dal recipe with pasta is perfect for a healthy vegan and vegetarian meals. A high protein and nutrient rich lentil recipe / Indian lentil curry recipe with pasta to add to your healthy vegetarian meals and plant based diet. This delicious lentil recipe is a great way to add zucchini and red lentils to your vegetarian meals. Check out my other lentil recipes / pasta recipes / vegetarian and vegan recipes for easy vegetarian meals for your busy week.
💬 Let me know if you enjoyed my healthy vegan lentil recipe / dal recipe.
LENTIL RECIPE INGREDIENTS: (4 to 5 servings approx.)
👉 TO COOK THE RED LENTILS:
1+1/2 Cup / 290g Red Lentils
5 cups / 1183ml Cup water
1+1/4 Teaspoon Turmeric
1+1/4 Teaspoon salt (I have added sea salt)
👉 LENTIL PASTA INGREDIENTS:
3 Tablespoon Cooking Oil (I have used light olive oil)
1/2 Teaspoon Whole Cumin Seeds
2 Cups / 275g Onion – chopped
2 Tablespoon / 25g Garlic – finely chopped
1/4 to 1/2 Teaspoon Chilli Flakes or to taste (you can use 1 to 2 whole dried Indian red chilies if you prefer)
2+1/2 Teaspoon Ground Coriander
1/8 Teaspoon Asafoetida (hing)
1/4 to 1/2 Teaspoon Cayenne Pepper (Optional)
1/2 cup / 125ml Tomato Puree / Passata
2 Cups / 330g Tomatoes – 3 medium size tomatoes – chopped
Salt to taste (I have added total 1+1/4 teaspoon sea salt)
3 cups / 700ml Water
250g Lasagna sheet OR Pasta of choice
2+1/2 cups / 350g Zucchini (cut in 1/2 inch thick semi circles)
1/2 cup / 30g Cilantro (Coriander leaves) – chopped
3/4 cup / 50g Green Onions – chopped
Freshly ground black pepper to taste (I have added 1/2 Teaspoon of Black Pepper)
Drizzle of Olive Oil (I have added 1/2 to 1 tbsp of organic cold pressed olive oil)
▶️ METHOD:
Thoroughly rinse the red lentil (a few times), until the water runs clear and then soak for 1 hour. Drain the water from the soaked lentils and transfer it to a small pot. Add turmeric, salt and water. Cover and bring to a boil. Once it starts to boil, give it a mix. Reduce the heat to medium-low, cover and cook for about 30 minutes or until the lentils are cooked. Once cooked turn off the stove, cover the lid and set aside for later.
✅ 👉 PLEASE NOTE: The cooking time depends on the quality of the lentils. Sometimes one batch of red lentils can be drier than the others and may need more cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY. It took me 30 minutes on my stove.
To a heated pot add cooking oil. Once the oil is heated, reduce the heat to low (this will prevent the cumin from burning) and add the cumin seeds. When the seeds starts to splutter, add the onion, 1/4 teaspoon salt and increase the heat back to medium. Fry on medium heat until the onion are golden brown. 👉 ADDING SALT TO ONIONS WILL RELEASE IT’S MOISTURE AND HELP IT COOK FASTER SO PLEASE DON’T SKIP IT.
Add the garlic, chili flakes and fry for about 2 minutes or until fragrant. Reduce the heat to low and then add dry spices (ground coriander, asafoetida and cayenne) and fry for about 30 seconds or so on low heat. Add the Tomato puree, fresh chopped tomatoes and salt to taste. Now increase the heat to medium-high. Mix well and fry the tomatoes until they disintegrate and forms a thick paste and the oil starts separating. Once the tomatoes are nicely fried, add the cooked red lentils and water. Mix thoroughly. Cover the lid of the pot and bring to a boil. Once it starts to boil, add the pasta, chopped zucchini and mix well. Cover the lid again and cook the pasta on medium-low heat for 6 to 8 minutes. MAKE SURE TO STIR IN-BETWEEN TO PREVENT THE PASTA FROM STICKING TO THE BOTTOM OF THE PAN. Uncover and cook for another 1 minute or so. Turn off the stove.
✅ 👉 UNDER-COOK THE PASTA by 3 to 4 minute, as it will continue to cook in the hot liquid even after the stove it turned off.
✅ 👉 Note: If the lentil dish is too thick for your liking, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste.
Add chopped cilantro, green onions, freshly ground black pepper, drizzle of olive oil and mix well. Serve hot with a side salad.
▶️ IMPORTANT TIPS:
👉 You can use any pasta of your choice
👉 To re-heat the lentil pasta, add some boiling water to it and heat it in the microwave or stove
******
Welcome to Food Impromptu – Food Artist, Plant-Based and Vegan Recipes Creator. Easy and nourishing vegan recipes for your everyday cooking using everyday ingredients for a Plant Based diet. Subscribe for the latest vegan recipes!
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#lentils #dal #vegetarian #vegan #vegetarianrecipes #veganrecipes #lentil #healthyrecipes #plantbased #plantbaseddiet #vegetarianfood #veganfood #dalrecipe #lentilrecipe
Millet Dosa Recipe
Millet Dosa Recipe
Crispy, Healthy, High Protein, Easy, Tasty Millet Dosa Batter. Crispy Dosa with Multigrains.
Hi Guys, today I’ll show you How to Make Ragi Millet Dosa Batter. It’s a crispy, healthy and protein rich dosa, different from the standard dosa. I’m using ½ cup each of the ingredients and you will get about 20 dosas from this batter. You can easily double the recipe or cut it in half.
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RECIPE INGREDIENTS:
1/2 cup Finger Millet/Ragi
1/2 cup Foxtail Millet/Kangni
1/2 cup split Urad dal
1/2 cup Quinoa
1/2 cup Green Gram/Mung Breans
1 tsp Methi/Fenugreek seeds
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CRISPY DOSA RECIPE: https://youtu.be/AssLX3HjowM?feature=shared
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Here’s a quick cleaning tip for your blender because the batter is thick. Fill the jar halfway with water and a drop of dish soap. Blend for 10 seconds and pour out. Rinse with water or blend again with plain water and the jar is clean very quickly.The batter should be nicely fermented, frothy and bubbly but not sour. See the consistency of the batter – not thick or thin, similar to pancake batter. To cook, take the amount you want to make and ladle into a measuring cup. A little bit of water to make it thinner so it’s easier to spread. About ¼ tsp salt, mix it well. Taste a drop and add more salt if necessary. Heat up a griddle. I’m using my favorite cast iron griddle that I cook toast, eggs, pancakes, pretty much every day. If you want to get it, I’ll put a link below. This seasoned cast iron griddle will become non-stick very quickly. Put a little bit of oil on a paper towel and wipe the griddle. When the pan is hot, pour about ¼ cup batter into the middle and spread in a circular motion from the middle outward. Use a light hand, don’t press down hard while you’re spreading, otherwise you’ll pick up the batter onto your spoon and it will be messy. If you’re new to making dosa, first, make small ones like this dosa. The size of your dosa also depends on how big your griddle is. Pour a little oil on top and on the sides so the dosa will be crispy. It takes about 2 minutes on one side and you’ll see bubbles all over and the edges of the dosa start to leave the pan. Go around the edges with a spatula, this steel sharp spatula is perfect to use on cast iron. Check that the bottom is golden brown. Move the spatula to the middle and flip over. Cook on the other side for less than 2 minutes. Again, move your spatula around the edges and go to the center. Golden brown on the other side too. So, total cooking time is 3 to 4 minutes depending on how thick you like the dosa. I’ll make another one. Oil, wipe with the paper towel. I’ll use 1.5 ladles to make a bigger dosa. By the way, it’s easier to put some oil in a bowl and use a teaspoon to sprinkle oil all over the dosa and on the sides. Last one will be big, oil, wipe the pan. By the way, turn the heat down when you pour the batter and increase the heat to medium after you spread the batter. If your pan is too hot when you pour, the batter will start clumping and it will be harder to spread. Really big dosa covering the entire pan, about 12 inches. You can always fix the ends if the dosa doesn’t fall perfectly on the griddle. Crispy dosa with more protein than a regular dosa. I love regular dosas too but this tastes really good and is healthy. Why am I eating dosa by itself when I have my Instant Pot sambar. Tear off a piece of dosa, dip it, get some vegetables, so good, one of my favorite meals. I’ll link the sambar recipe below. I made a thicker sambar by using less water. The remaining batter will be fine in the fridge for about 4 days. I hope you make this healthy dosa and tell me what you think in the comments below. Subscribe and I’ll see you next time. Thanks for watching 🙂
GARLIC MUSHROOM Recipe | Easy Vegetarian And Vegan Meals | Mushroom Recipes
GARLIC MUSHROOM Recipe | Easy Vegetarian And Vegan Meals | Mushroom Recipes
Garlic mushroom recipe | Easy vegetarian and vegan meals | Mushroom recipes. This easy almost one pot mushroom recipe is perfect for vegan and vegetarian meals. A delicious and easy mushroom recipe flavoured with garlic is not only easy to make but is a great way to add mushrooms to your diet. This high protein and healthy vegetarian mushroom recipe makes a healthy vegetarian meal, you can have with rice or pasta or with your mashed potatoes. This healthy mushroom recipe to add protein to your meals in a plant based diet. Healthy recipes or your vegan, vegetarian meals and plant based diet. Check out my other vegetarian and vegan recipes!
▶️ GARLIC MUSHROOM INGREDIENTS LIST: (2 to 3 servings)
3 Tablespoons Olive Oil
100g / 3/4 Cup Onion – finely chopped
20g / 2 Tablespoon Garlic – finely chopped
1/4 to 1/2 Teaspoon Chili Flakes
1+1/2 Tablespoon Tomato paste
450 to 460g / 6+1/4 Cup White Mushrooms or cremini mushroom (cut in 1/4th inch pieces)
Salt to taste (1/2 to 3/4 Tsp Salt)
1 Tablespoon Fresh Thyme or 1 Teaspoon dried thyme or Italian seasoning
1/2 Teaspoon Ground Black Pepper
12g / 1 Tablespoon All Purpose Flour (Regular or Gluten-free)
175ml / 3/4 Cup Vegetable Broth
Salt to taste (I have added 1/4 + 1/8 teaspoon salt)
3 Tbsp Cream (plant-based) or to taste
Garnish:
1 tablespoon / 5 to 6g Finely chopped Parsley
1/4 teaspoon or to taste Ground Black Pepper (optional)
👉 Pasta Recipe:
225g Dry Linguine Pasta (Cook as per package instructions)
1/4 cup parmesan cheese (plant-based)
Ground Black Pepper to taste
Drizzle of Olive oil
✅ 👉 GARLIC FRIED RICE RECIPE VIDEO: https://youtu.be/LPz-bjrIu1c
▶️ METHOD:
To a heated pot add the olive oil and onions. Fry the onion for 3 to 4 minutes or until soft. Add the finely chopped garlic, chili flakes and fry on medium-low heat for about 1 minute or until fragrant. CAREFUL NOT TO BURN THE GARLIC. Add the tomato paste and fry on medium heat for about 1 to 2 minutes to cook out the raw flavour of the tomato paste. Now add the chopped mushrooms, salt to taste, fresh thyme and ground black pepper. Adding salt will release the water from the mushrooms, so fry until the water from the mushrooms has evaporated. It will take about 6 minute or so. Add the all purpose flour and fry on medium to medium-low heat (depending on the heat of your stove) for about 2 minutes to get rid of the raw taste of the flour. Be careful not to burn it.
Add the vegetable broth and stir until all the flour is mixed into the broth this will prevent any flour lumps in the sauce. Bring to a boil. Then reduce the heat to low, cover the lid and cook for about 5 to 6 minutes.
Open the lid and turn the heat to medium and bring to a boil. Add the cream (plant based) and cook for about another 1 minute or to the desired consistency. Turn off the heat and add some freshly ground pepper and finely chopped parsley. Mix well. Cover the lid and let it rest for 1 to 2 minutes before serving. Serve with rice, pasta, mashed potatoes or crusty bread. Enjoy!
✅ 👉 HERE’S THE GARLIC FRIED RICE RECIPE FEATURED IN THIS VIDEO: https://youtu.be/LPz-bjrIu1c
▶️ IMPORTANT TIPS:
👉 After adding the Vegetable broth – STIR UNTIL ALL THE FLOUR IS MIXED INTO THE BROTH. This will prevent any flour lumps in the gravy
👉 Every stove is different so adjust/regulate the heat and cooking time accordingly
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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. Subscribe to stay up to date on the latest vegan recipes!
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ONE POT SPINACH RICE Recipe | Vegetarian And Vegan Meals | Rice Recipes
ONE POT SPINACH RICE Recipe | Vegetarian And Vegan Meals | Rice Recipes
One Pot Spinach Rice Recipe | Vegetarian and Vegan Meals | Rice recipes. An easy one pot rice recipe perfect for vegan and vegetarian meals. This delicious 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 plant based diet. A healthy spinach rice recipe / spinach recipe / one pot vegetarian meals to add to your weekly meal prep. Healthy rice recipes for your vegan, vegetarian and plant based meals so make this veg fried rice recipe and enjoy it with your favourite protein! Check out my other vegetarian and vegan recipes! Easy vegetarian meals for your busy week.
💬 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
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
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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.
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#rice #ricerecipes #vegetarian #vegetarianrecipes #vegan #veganrecipes #spinach #veganfood #healthyrecipes #plantbased #vegetarianfood #basmatirice #onepotmeal #spinachrecipe
DAL TADKA RECIPE LIKE A PRO CHEF!
DAL TADKA RECIPE LIKE A PRO CHEF!
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Invite viewers to comment on their own experiences with dal tadka or ask questions, and encourage them to check out your other cooking videos.
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Chickpea Rice Recipe | Easy Vegetarian And Vegan Meals | Rice Recipes
Chickpea Rice Recipe | Easy Vegetarian And Vegan Meals | Rice Recipes
Chickpea Rice Recipe | Easy Vegetarian and Vegan Meals | Rice Recipes. This easy almost one pot chickpea fried rice recipe is perfect for vegan and vegetarian meals. A delicious rice recipe made with chickpeas, basmati rice and Indian spices is not only easy to make but is a great way to add garbanzo beans to your diet. A high protein and healthy vegetarian rice recipe with chickpeas makes a healthy vegetarian meal. This delicious high protein chickpea recipe / fried rice recipe is a great way to add protein to your rice in a plant based diet. Healthy chickpea recipes / rice recipes for you vegan, vegetarian meals and plant based diet. Check out my other vegetarian and vegan recipes!
💬 Let me know in the comments if you enjoyed my healthy vegan chickpea and rice recipe.
▶️ CHICKPEA RICE RECIPE INGREDIENTS: (3 servings approx.)
To cook rice:
1 cup / 200g WHITE BASMATI RICE
1+1/4 cup / 300ml Water
✅ 👉 COOK THE RICE IN A WIDER PAN, this will prevent the rice from getting soggy.
OTHER INGREDIENTS:
3 to 4 Tablespoon Cooking Oil (I have used light olive oil)
1/2 Teaspoon whole cumin seeds
2 Bay leaves
275g / 2 cups Onions – finely chopped
2 Tablespoon / 25g Garlic – finely chopped
1 Tablespoon / 10g Ginger – finely chopped
2 cups / 1 can Cooked Chickpeas (liquid drained/strained)
2 Teaspoon Ground Coriander
1/2 Teaspoon Freshly Ground black pepper
1 Teaspoon Garam Masala
1/4 to 1/2 Teaspoon cayenne pepper or Indian chili powder
1 Teaspoon Kasuri Methi (Dried Fenugreek Leaves) – There is no replacement for this
Salt to taste (I have added total 1 teaspoon of salt)
1/4 cup / 60ml Water or as required
1/4 Cup / 10g Cilantro (Coriander leaves) – chopped
1/2 to 1 tablespoon Lemon Juice to taste (I added 1 tablespoon lemon juice but you do you)
▶️ METHOD:
To cook the rice:
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 about 30 minutes. Once soaked strain the rice and transfer it to a WIDE PAN and add water. Bring to a boil and then reduce the heat and cook it for about 10 minutes or until the rice is cooked but not mushy. DONOT OVER COOK THE RICE, WE DON’T WANT MUSHY RICE. Uncover and fluff the rice with a fork. Then set it aside UNCOVERED for it to cool down.
Now heat a pan and add 3 to 4 tablespoons of cooking oil. Once the oil is heated, reduce the stove heat to low and then add the cumin seeds and bay leaves. (Reducing the heat will prevent the seeds from burning). CAREFUL NOT TO BURN THE CUMIN SEEDS.
Now add the chopped onion, 1/4 teaspoon salt and turn the heat to medium. Fry while switching between medium and medium-high heat until the onions are browned, about 8 to 9 minutes. Then add the finely chopped garlic and ginger. Fry on medium heat for another 2 to 3 minutes or until fragrant. Once the ginger and garlic is fried and fragrant add the cooked/strained chickpeas, spice mix (ground coriander, black pepper, cayenne pepper, garam masala, Kasuri methi) and salt to taste. Fry on medium heat for about 3 minutes. Then add 1/4 cup of water or as required and mix well. THEN REDUCE THE HEAT TO LOW.
Wash your hand and with wet hands break any lumps in the rice VERY GENTLY. Wet hand will prevent the rice from sticking to your hand. THE RICE GRAINS ARE SOFT SO CAREFUL NOT TO BREAK THE RICE GRAINS. Add the rice to the pan and fry for about 2 to 3 minutes. Turn off the heat and then garnish with lemon juice, cilantro (coriander) leaves. Mix well. Cover the lid of the pan and allow the rice to rest for 3 to 4 minutes before serving – for the flavours to blend.
▶️ 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
****
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! 🔔
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