vegetarian
The 10-Minute Raw Vegan Pizza You Need To Try
The 10-Minute Raw Vegan Pizza You Need To Try
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๐ ๐ ๐๐ถ๐ฑ๐ ๐๐ผ๐ผ๐ธ ๐ฎ๐ฏ๐ผ๐๐ ๐ต๐ฒ๐ฎ๐น๐๐ต๐ ๐ณ๐ผ๐ผ๐ฑ๐: https://amzn.to/3vmqtyf
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Protein Meal Prep (Vegan) | JessBeautician AD
Protein Meal Prep (Vegan) | JessBeautician AD
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DISCOUNTS
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IN MY KITCHEN
Le Creuset iron shallow pan: https://bit.ly/3Vm5ytZ*
Le Creuset SS deep pan: https://bit.ly/4y9vOGE*
Le Creuset SS frying pan: https://bit.ly/3UU1RvA*
S&P mills: https://bit.ly/4drRl4W*
Marble board: https://bit.ly/4eAzObN*
———————
ETLI NOHUT (TURKISH CHICKPEA STEW)
1 1/2 cups dried chickpeas
1/4 cup olive oil
1 white onion, chopped
1 heaped tbsp tomato puree
1 heaped tbsp taltฤฑ biber salรงasฤฑ (red pepper paste)
1 tsp red pepper flakes
Pinch flaky sea salt
1/4 tsp ground black pepper
1/2 cup dried soya pieces
Cover the chickpeas with water and soak overnight. Drain, then add the chickpeas to a pan and cover with boiling water, then cook, uncovered, for 1 hour. Drain again, set aside. Heat the oil and fry the onions until soft. Add in the tomato paste, red pepper paste, red pepper flakes, salt and pepper, and fry off. Add the chickpeas and soya pieces, stir then pour in 3 cups of boiling water. Bring to a simmer, reduce and cook with the lid on for another hour.
TURKISH PILAV
1 tbsp vegan butter
1/3 cup orzo
1 cup white rice, rinsed & drained
Pinch flaky sea salt
Fry the butter in a deep pan, add the orzo and fry until golden. Add the rice and salt, stir then pour in 2 1/2 cups of boiling water. Cover and leave to cook for 10mins, fluff with a fork, cover again and stand for 3mins before serving.
————————
SPICY SHAVED TOFU
1 tbsp gochujang
1 tbsp chilli paste
1 tbsp tomato puree
1 tbsp soy sauce
2 tbsp maple syrup
2 tbsp sesame oil
1/4 tsp ground black pepper
1 clove garlic, minced
1 block firm tofu
Combine the marinade ingredients in a bowl. Shave the tofu using a peeler into strips – there will be little strips, chunks and crumbly pieces but make use of everything for different textures. Place the tofu in a container, pour in the marinade and coat the tofu. Cover and store in the fridge for up to 3 days.
————————–
PAD THAI
2 tbsp tamarind paste
2 tbsp of soy sauce
1 tbsp maple syrup
1/2 large white onion, sliced
2 cloves garlic, minced
2 portions rice noodles
2 portions Spicy Shaved Tofu
Large handful beansprouts
Extra beansprouts, spring onions, crushed peanuts, red chilli, lime & coriander, to garnish
Combine the tamarind, soy sauce and maple syrup in a bowl. Fry the Spicy Shaved Tofu in 1 tbsp oil on medium heat until crispy, set aside. Add the other tbsp oil to the pan, fry off the onion and garlic until soft. Soak the rice noodles in cold water for 5 mins, then drain. Add the beansprouts to the pan along with the noodles. Pour in the sauce and stir well. Serve with extra beansprouts, spring onions, peanuts, chilli, lime and coriander.
——————————-
SHAVED TOFU SANDWICH
– FOR THE FENNEL-APPLE SLAW
1 bulb fennel, trimmed, de-cored & sliced
2 tbsp coconut yoghurt
1 tsp dijon
Juice of 1/2 lemon
Salt & pepper
1 stick celery, sliced
1 green apple, grated
Handful fresh dill, minced
Fennel fronds, minced
Combine the Fennel & Apple Slaw ingredients in a bowl. Air-fry the tofu until crispy. Spread some vegan sweet mustard mayo on the inside of two pieces of bread, then layer on the tofu, slaw, pepper-dew peppers and lettuce.
—————————-
MEDITERRANEAN TEMPEH MINCE
2 tbsp olive oil
2 shallots, sliced
3 cloves garlic, minced
2 blocks tempeh
1 heaped tbsp tomato puree
1 tbsp vegan Worcester sauce
1 tsp dried herbs
1 sweet red pepper, deseed & chopped
6 jarred sun-dried tomatoes
1 tbsp capers, minced
Salt & pepper
Handful fresh parsley, minced
Heat the oil in a pan, add in the shallots and fry with the garlic until soft. Add the grated tempeh and fry until crispy. Add the tomato puree, vegan Worcester sauce and dried herbs, stir to combine. Add the pepper to the pan and fry until soft, then add the sun-dried tomatoes, capers, salt and pepper, and stir. Add the parsley, stir then allow to cool. Store in the fridge for up to 3 days.
———————————–
STUFFED AUBERGINE
1 aubergine, washed
1 portion Mediterranean Tempeh Mince
Drizzle olive oil
Coconut yoghurt, tahini, harissa & fresh parsley, to garnish
Prick the aubergine and bake at 200*C for 45mins. Butterfly the aubergine by slicing the top, not all the way through, slice down the centre lengthways, slice the end and open it up. Pile on the tempeh mince, drizzle with olive oil then bake for 20mins. Serve with coconut yoghurt, tahini, harissa and fresh parsley.
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Protein Meal Prep (Vegan) | JessBeautician AD
Protein Meal Prep (Vegan) | JessBeautician AD
#AD Get 10% off Elephant Boxโs new Prep & Store Food Containers with code JESSPREP10: https://elephantbox.co.uk/products/liz-new-prep-store-small. (Valid until 31st Oct 2026).
DISCOUNTS
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IN MY KITCHEN
Le Creuset iron shallow pan: https://bit.ly/3Vm5ytZ*
Le Creuset SS deep pan: https://bit.ly/4y9vOGE*
Le Creuset SS frying pan: https://bit.ly/3UU1RvA*
S&P mills: https://bit.ly/4drRl4W*
Marble board: https://bit.ly/4eAzObN*
———————
ETLI NOHUT (TURKISH CHICKPEA STEW)
1 1/2 cups dried chickpeas
1/4 cup olive oil
1 white onion, chopped
1 heaped tbsp tomato puree
1 heaped tbsp taltฤฑ biber salรงasฤฑ (red pepper paste)
1 tsp red pepper flakes
Pinch flaky sea salt
1/4 tsp ground black pepper
1/2 cup dried soya pieces
Cover the chickpeas with water and soak overnight. Drain, then add the chickpeas to a pan and cover with boiling water, then cook, uncovered, for 1 hour. Drain again, set aside. Heat the oil and fry the onions until soft. Add in the tomato paste, red pepper paste, red pepper flakes, salt and pepper, and fry off. Add the chickpeas and soya pieces, stir then pour in 3 cups of boiling water. Bring to a simmer, reduce and cook with the lid on for another hour.
TURKISH PILAV
1 tbsp vegan butter
1/3 cup orzo
1 cup white rice, rinsed & drained
Pinch flaky sea salt
Fry the butter in a deep pan, add the orzo and fry until golden. Add the rice and salt, stir then pour in 2 1/2 cups of boiling water. Cover and leave to cook for 10mins, fluff with a fork, cover again and stand for 3mins before serving.
————————
SPICY SHAVED TOFU
1 tbsp gochujang
1 tbsp chilli paste
1 tbsp tomato puree
1 tbsp soy sauce
2 tbsp maple syrup
2 tbsp sesame oil
1/4 tsp ground black pepper
1 clove garlic, minced
1 block firm tofu
Combine the marinade ingredients in a bowl. Shave the tofu using a peeler into strips – there will be little strips, chunks and crumbly pieces but make use of everything for different textures. Place the tofu in a container, pour in the marinade and coat the tofu. Cover and store in the fridge for up to 3 days.
————————–
PAD THAI
2 tbsp tamarind paste
2 tbsp of soy sauce
1 tbsp maple syrup
1/2 large white onion, sliced
2 cloves garlic, minced
2 portions rice noodles
2 portions Spicy Shaved Tofu
Large handful beansprouts
Extra beansprouts, spring onions, crushed peanuts, red chilli, lime & coriander, to garnish
Combine the tamarind, soy sauce and maple syrup in a bowl. Fry the Spicy Shaved Tofu in 1 tbsp oil on medium heat until crispy, set aside. Add the other tbsp oil to the pan, fry off the onion and garlic until soft. Soak the rice noodles in cold water for 5 mins, then drain. Add the beansprouts to the pan along with the noodles. Pour in the sauce and stir well. Serve with extra beansprouts, spring onions, peanuts, chilli, lime and coriander.
——————————-
SHAVED TOFU SANDWICH
– FOR THE FENNEL-APPLE SLAW
1 bulb fennel, trimmed, de-cored & sliced
2 tbsp coconut yoghurt
1 tsp dijon
Juice of 1/2 lemon
Salt & pepper
1 stick celery, sliced
1 green apple, grated
Handful fresh dill, minced
Fennel fronds, minced
Combine the Fennel & Apple Slaw ingredients in a bowl. Air-fry the tofu until crispy. Spread some vegan sweet mustard mayo on the inside of two pieces of bread, then layer on the tofu, slaw, pepper-dew peppers and lettuce.
—————————-
MEDITERRANEAN TEMPEH MINCE
2 tbsp olive oil
2 shallots, sliced
3 cloves garlic, minced
2 blocks tempeh
1 heaped tbsp tomato puree
1 tbsp vegan Worcester sauce
1 tsp dried herbs
1 sweet red pepper, deseed & chopped
6 jarred sun-dried tomatoes
1 tbsp capers, minced
Salt & pepper
Handful fresh parsley, minced
Heat the oil in a pan, add in the shallots and fry with the garlic until soft. Add the grated tempeh and fry until crispy. Add the tomato puree, vegan Worcester sauce and dried herbs, stir to combine. Add the pepper to the pan and fry until soft, then add the sun-dried tomatoes, capers, salt and pepper, and stir. Add the parsley, stir then allow to cool. Store in the fridge for up to 3 days.
———————————–
STUFFED AUBERGINE
1 aubergine, washed
1 portion Mediterranean Tempeh Mince
Drizzle olive oil
Coconut yoghurt, tahini, harissa & fresh parsley, to garnish
Prick the aubergine and bake at 200*C for 45mins. Butterfly the aubergine by slicing the top, not all the way through, slice down the centre lengthways, slice the end and open it up. Pile on the tempeh mince, drizzle with olive oil then bake for 20mins. Serve with coconut yoghurt, tahini, harissa and fresh parsley.
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This Is How France Makes Garlic Soup: 100% Vegan And Almost Nobody Knows This Step
This Is How France Makes Garlic Soup: 100% Vegan And Almost Nobody Knows This Step
In France, garlic for soup isn’t chopped, but roasted until very soft in the oven, and this step makes all the difference. It softens the bulb’s pungency and gives it an almost sweet quality.
From the tender cloves, floury potatoes, leeks, and a few white beans, a velvety cream soup emerges that is entirely plant-based. Oat cream replaces dairy cream for thickening, while a spoonful of Dijon lemon juice and a squeeze of lemon add freshness. Crispy chips, homemade herb oil, and golden-brown bread cubes are placed on top.
The recipe is simple, inexpensive, and serves four to five people. It’s perfect as a warming lunch on chilly days, a light supper, or an appetizer when guests arrive. Even those who don’t usually cook vegan food won’t notice any difference from the classic version with butter and cream.
๐งก You can find all my kitchen tools here:
๐https://go.kitchen-by-nature.com/
๐ชต Walnut Cutting Board
Solid end-grain wood ยท Knife-friendly ยท Naturally antibacterial
Walnuss Schneidebrett
๐ช รlancรฉ Santoku Knife
Featherlight ยท Razor-sharp ยท 69 layers of Damascus steel
รlancรฉ Santoku
๐ง Salt & Pepper Mill Set
Solid Hevea wood ยท Durable carbon & ceramic grinding mechanism
Salz- & Pfeffermรผhlen Set (16 / 13 cm)
๐ INGREDIENTS:
For the soup:
4 whole garlic bulbs
8 additional garlic cloves
500 g floury potatoes (17.6 oz)
1 large onion
1 small leek
2 tbsp olive oil
30 g vegan butter (2 tbsp)
100 ml dry white wine (1/3 cup + 1 tbsp), optional
800 ml vegetable broth (3 1/3 cups)
250 ml oat cream (1 cup)
150 g cooked white beans (5.3 oz)
1 tsp Dijon mustard
1 tsp dried thyme
1 tbsp lemon juice
1/2 tsp nutmeg
Salt
Black pepper
For the crispy garlic chips:
6 garlic cloves
3 tbsp olive oil
1 pinch of salt
For the herb oil:
4 tbsp olive oil
2 tbsp parsley
1 tbsp chives
1 tsp lemon juice
1 pinch of salt
To serve:
Crispy garlic chips
Herb oil
Toasted bread cubes
Fresh thyme
A little black pepper
REVERSE AGING THE FOUNTAIN OF YOUTH DIET! Vegan For 40 Years Markus Rothkranz Raw Food Diet
REVERSE AGING THE FOUNTAIN OF YOUTH DIET! Vegan For 40 Years Markus Rothkranz Raw Food Diet
Can you reverse aging with food? Discover how Markus Rothkranz has maintained a raw food diet for over 40 years.
We sit down with Markus Rothkranz to discuss his long-term experience with a raw food diet. We explore the principles of his nutrition philosophy and how consistent lifestyle choices impact how we age. This conversation is for anyone interested in the practical application of fruitarianism and long-term health maintenance.
We break down the specific habits that support natural nutrition and why so many people are looking toward these methods for healthy longevity. By examining the results of a lifelong commitment to this lifestyle, you can better understand how to implement these changes into your own routine.
Subscribe for more interviews on health and nutrition, and let us know in the comments if you have tried a fruitarian diet.
0:00 The Secret to Reversing Aging
0:59 From Chronic Illness to Vitality
4:02 Raw Vegan Versions of Comfort Food
5:33 Aging Gracefully at Sixty-Four
6:50 Sugar Addiction and Emotional Health
8:45 Debunking the Low-Fat Myth
23:17 Reversing Chronic Disease Naturally
53:53 Why Stress Kills Faster Than Diet
Dr. Eduardo Corassa โ nutritionist, TEDx speaker, and natural hygienist raw fooder for over 20 years. I help people reclaim their health, prevent disease, and thrive using the power of lifestyle medicine to achieve maximum lifespan and healthspan.
READ MY BOOKS (Amazon):
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CONSULTATION & RETREATS:
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I Made Vegan Lobster From Hearts Of Palm (Vegan Lobster Roll Recipe)
I Made Vegan Lobster From Hearts Of Palm (Vegan Lobster Roll Recipe)
โ TRY MY UP-TO-DATE VEGAN RECIPESโ
๐ฑ Vegan Lobster Roll: https://www.theedgyveg.com/2020/06/18/vegan-lobster-roll/
๐ฑ My Newest Vegan Recipes: https://www.theedgyveg.com/recipes/
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Amazon – https://www.amazon.ca/dp/0778807037/ref=cm_sw_r_api_i_9WZ8PSR6RABVGKNB2BFN_0
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๐ฒ Twitter: http://bit.ly/1eTMJim (@edgyveg)
๐ฑ My Website ~ All My Vegan Recipes: https://www.theedgyveg.com/recipes/
๐ฉ Email: edgyveg@gmail.com
Best Proteins For Vegans And Vegetarians
Best Proteins For Vegans And Vegetarians
The vegan diet has been linkedTrusted Source to several health benefits in terms of nutrients, weight loss, and a lower chance of various health problems. In fact, many experts agree that a well-planned meatless diet can provideTrusted Source all the nutrients you need, including protein.
However, certain plant foods contain significantly more protein than others, and researchTrusted Source suggests that higher protein diets can promote muscle strength, feelings of fullness, and weight loss.
In addition, while well-planned vegan diets made up of mostly minimally processed foods are considered beneficial for all stages of life, those includingTrusted Source large amounts of ultra-processed plant foods are not.
The best plant-based proteins are:
1: Seitan
2. Tofu, tempeh, and edamame
3. Lentils
4. Beans
5. Nutritional yeast
6. Spelt and teff
7. Hemp seeds
8. Green peas
9. Spirulina
10. Amaranth and quinoa
11. Ezekiel bread and other breads made from sprouted grains
12. Soy milk
13. Oats and oatmeal
14. Wild rice
15. Chia seeds
16. Nuts, nut butter, and other seeds
17. Protein-rich fruits and vegetables
18. Mycoprotein
Healthline content is strictly informational and should not be considered medical advice. See a licensed medical professional for diagnosis and treatment recommendations. Opinions expressed in this video may not reflect those of Healthline Media.
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One Pot BEANS AND QUINOA Recipe | Easy Vegetarian And Vegan Meals | Quinoa Recipes
One Pot BEANS AND QUINOA Recipe | Easy Vegetarian And Vegan Meals | Quinoa Recipes
One Pot BEANS AND QUINOA Recipe | Easy Vegetarian and Vegan Meals | Quinoa Recipes.
A healthy one pot quinoa recipe with black beans is perfect for easy vegetarian and vegan meals. This one pot meal made with quinoa and beans is not only high protein and filling but also tastes delicious. A high protein and healthy vegetarian quinoa recipe with black beans makes a healthy vegetarian meal. This delicious high protein quinoa recipe / black beans recipe is a great way to add protein to your plant based diet. Healthy quinoa recipes for your plant based, Vegan, Vegetarian meals / lunch or dinner. Check out my other quinoa / vegetarian and vegan recipes!
๐ฌ Let me know if you like my healthy vegan quinoa and black beans recipe. Is there another quinoa recipe /one pot recipe you’d like to see me prepare?
โถ๏ธ BEANS AND QUINOA RECIPE INGREDIENTS: (4 servings approx.)
1 Cup / 190g Quinoa (Thoroughly washed/soaked/strained)
2 Cups / 1 Can (398ml) Cooked Black Beans (drained/rinsed) – Low Sodium
3 Tablespoon Olive Oil
1 +1/2 Cup / 200g Onion – chopped
1+1/2 Cup / 200g Red Bell Pepper – chopped into small pieces
2 Tablespoon Garlic – finely chopped
1+1/2 Cup / 350ml Passata / Tomato Puree / Strained Tomatoes
1 Teaspoon Dry Oregano
1 Teaspoon Ground Cumin
2 Teaspoon Paprika (NOT SMOKED)
1/2 Tsp Ground Black Pepper
1/4 Teaspoon Cayenne Pepper or to taste (optional)
1+1/2 Cups / 210g Frozen Corn kernels (you can use fresh corn)
1+1/4 Cup / 300ml Vegetable Broth (Low Sodium)
Add Salt to Taste (I have added total 1+1/4 Tsp of Pink Himalayan Salt. Please note I have used low sodium broth and beans)
Garnish:
1 cup / 75g Green Onion – chopped
1/2 to 3/4 cup / 20 to 30g Cilantro (Coriander leaves), to taste – chopped
Lime or Lemon juice to taste (1/2 to 3/4 Tablespoon – TASTE THE QUINOA FIRST BEFORE ADDING THE LIME JUICE AND ADD ACCORDINGLY OR ONLY IF NEEDED)
Drizzle of extra virgin Olive oil (I added 1 tablespoon of organic cold pressed olive oil)
โถ๏ธ METHOD:
Thoroughly wash the quinoa – a few times until the water runs clear (this will get rid of any impurities/bitterness and will give quinoa a clean taste). Then soak for 30 minutes. ๐ AFTER 30 MINUTES DRAIN THE WATER FROM QUINOA AND LET IT SIT IN THE STRAINER TO GET RID OF ANY EXCESS WATER. Drain 2 cups or 1 can (398ml) of cooked black beans and allow it to sit in the strainer to drain any excess water.
USE A WIDER POT TO COOK THIS DISH, THE QUINOA WILL COOK MORE EVENLY WITHOUT GETTING MUSHY.
To a heated pot add olive oil, onion, red bell pepper, 1/4 teaspoon salt and fry on medium to medium-high heat until the onions and peppers start to brown. ADDING SALT TO ONION/PEPPERS WILL RELEASE IT’S MOISTURE AND HELP IT COOK FASTER, SO DONโT SKIP THIS STEP. Once the onion and peppers start to brown, add chopped garlic. Fry for about 1 to 2 minutes or until fragrant. Add the spices – oregano, ground cumin, black pepper, paprika, cayenne pepper and fry for 1 to 2 minutes on low to medium-low heat.
Add the passata/tomato puree and cook on medium heat to get rid of the excess moisture of the tomato pure and until the puree turns thick. It will take about 4 minutes or so. Add the soaked/strained quinoa, cooked black beans, frozen corn, salt, vegetable broth and mix well. Bring to a vigorous boil. Stir in between so that the quinoa does not stick to the bottom of the pan. Cover and cook on LOW heat for about 15 minutes or until the quinoa is cooked (but not mushy). Uncover and turn off the heat. Garnish with chopped green onion, cilantro, lime juice, drizzle of olive oil. Mix very gently because quinoa is very soft at this point and over mixing can cause the quinoa to get mushy.
โ ๐ NOTE: TASTE THE QUINOA BEFORE ADDING LIME JUICE AND ADD ONLY IF NEEDED.
Serve hot. This recipe is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days.
โถ๏ธ IMPORTANT TIPS:
๐ USE A WIDER POT TO COOK THIS DISH, THE QUINOA WILL COOK MORE EVENLY WITHOUT GETTING MUSHY
๐ Thoroughly wash the quinoa a few times until the water runs clear, this will get rid of any impurities/bitterness and will give quinoa a clean taste
๐ Adding salt to onion/peppers will release it’s moisture and help it cook faster, so donโt skip this step
*****
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Healthiest Vegan Mac And Cheese Recipe! (so Cheesy) ๐คค
Healthiest Vegan Mac And Cheese Recipe! (so Cheesy) ๐คค
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That Vegan Teacher Was Live! Look At The Photo Of A Baby Boy Chick… Why Is He Falling?
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