vegetarian
Why Am I Vegetarian? Bean 13/100 #100beans
Why Am I Vegetarian? Bean 13/100 #100beans
The recipe uses chickpeas and black eyed peas but feel free to use 200g of just one type of bean.
For those concerned: this method is a common way of making falafel. Chickpeas and black-eyed peas naturally contain very little of the toxin found in other beans, so soaking, blending and frying is enough to cook them through and make them safe to eat. Beans like kidney, cannellini, or black beans don’t cook as fast and need to be fully boiled first.
Makes 12 cutlets
Ingredients:
100g dried chickpeas
100g black eyed peas
1 medium onion, quartered
16g dill
16g parsley
5 garlic cloves
1 tsp cumin
1 tsp ground coriander
1 tsp black pepper
1 tsp salt
2 tbsp milk
4 tbsp breadcrumbs
½ tsp baking soda
Around 200-300ml cooking oil
Instructions:
1. Soak 100g dry chickpeas and 100g dry black eyed peas overnight.
2. Drain the liquid from the beans and blend all the ingredients for the cutlets in a food processor except for the cooking oil. Scrape the sides with a spatula in between to make sure everything is evenly blended. Transfer it to a bowl, cover with cling film and refrigerate for at least 30 minutes.
3. Use a tablespoon or a cookie scoop to form 12 even cutlets. Form a ball in your hand, pat it lightly into a pancake and push it to the sides to make it nice and round.
4. Heat a shallow pan over medium heat with enough oil to come halfway up the cutlets, otherwise you risk undercooking them. Once the oil is hot, add the cutlets, carefully, one by one without overcrowding the pan, and gently press each one with a spatula to flatten it. Aim for around 2 cm thick so they cook through. Fry for about 4-5 minutes on each side, until deep golden brown.
For freezing: they freeze very well, just fry them, pat them dry on a paper towel, let it cool down and freeze in an airtight container. To reheat you can do it in the oven for around 10 minutes or an air frier. I haven’t tried reheating them in the pan.
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The BEST Vegan Food In BRISBANE, AUS ❣️
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The 10-Minute Raw Vegan Pizza You Need To Try
The 10-Minute Raw Vegan Pizza You Need To Try
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Protein Meal Prep (Vegan) | JessBeautician AD
Protein Meal Prep (Vegan) | JessBeautician AD
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———————
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 taltı biber salçası (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
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———————
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 taltı biber salçası (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.
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📋 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 — 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.
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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)
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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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That Vegan Teacher Was Live! Look At The Photo Of A Baby Boy Chick… Why Is He Falling?
That Vegan Teacher Was Live! Look At The Photo Of A Baby Boy Chick… Why Is He Falling?
Don’t be veganphobic. Be veganphantastic. Save animals. Eat plants. Repeat tomorrow.
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