NEW HOME || VEGAN FREEZER MEAL: CHEESY POTATO CASSEROLE || INSTANT POT VEGETABLE BARLEY SOUP
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POTATO DIET DAY 1:
MEALS FOR MAXIMUM WEIGHT LOSS:
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CORNBREAD MIX AND FULL RECIPE
1 cup cornmeal
1 cup flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
Combine the above ingredients in a jar or other airtight container. Mine have stayed fresh for 2-3 months. When ready to make, preheat the oven to 350 F and line an 8X8” pan with parchment paper or spray with cooking spray.
In a mixing bowl, combine the wet ingredients below. Let sit for a few minutes.
3 TBS flax meal
1/3 cup maple syrup
1 & 1/4 cup milk
1 & 1/2 tsp apple cider vinegar
Add the mix ingredients to the mixing bowl and stir until just combined and there aren’t any large clumps. Immediately pour into the prepared pan. Bake 22-28 minutes, or until a toothpick inserted into the center comes out clean and the edges are a deep golden brown.
Cool completely, then serve.
BASIC CAKE MIX FRUIT COBBLER RECIPE
1 & 1/2 cups flour
1 tsp salt
2 tsp baking powder
1/2 tsp baking soda
Combine the above ingredients in a jar or other airtight container. Mine have stayed fresh for 2-3 months. When ready to make, preheat the oven to 350 F and line an 8X8” pan with parchment paper or spray with cooking spray.
In a mixing bowl, combine the wet ingredients below. Let sit for a few minutes.
1 C water
1/2 c pecans
2 TBS flax meal
1/2 TBS apple cider vinegar
1/2 cup maple syrup
2 tsp cinnamon
1/2 tsp almond extract
1/2-1 cups fruit
Add the mix ingredients to the mixing bowl and stir until just combined and there aren’t any large clumps. Immediately pour into the prepared pan. Press fruit lightly into the batter. Bake 22-28 minutes, or until a toothpick inserted into the center comes out clean and the edges are a deep golden brown.
Cool completely, then serve.
VEGAN CHEESY POTATO CASSEROLE RECIPE (ESTIMATE, NOT EXACT RECIPE)
6-8 medium russet potatoes, scrubbed and steamed until fork-tender
3 cups chopped broccoli
2 tsp salt
1/2 tsp pepper
2 TBS dried chopped onion
1 tsp garlic powder
1 tsp onion powder
2 TBS dried parsley
1 tsp dried dill
1 tsp dried sage
1 TBS garlic mustard or other mustard
1 cup plain, unsweetened vegan yogurt
1/2 cup water
Chop potatoes, then combine with broccoli in a large bowl. In a smaller bowl, combine the rest of the ingredients. Pour the dressing mixture over the potatoes and broccoli, then stir until well-combined.
Press into a 9X13 pan, or two smaller containers (I used an 8X8 and a 9X7 pan). Cover, then bake for 30-40 minutes (thawed) in a pre-heated 400 F oven until the casserole is bubbly and steamy. Cover with foil while baking if the casserole is getting too crispy/dry/looking like it might burn.
VEGETABLE BARLEY SOUP
1 small chopped onion
3 chopped carrots
3 chopped celery stalks
4 small-medium russet potatoes, peeled and chopped
1/2 cup pearl barley
1/2 cup small white beans
1/2 cup French green lentils
1 & 1/2 tsp salt
1 tsp dried rubbed sage
1 tsp dried marjoram
1 tsp thyme
1 TBS parsley
1 tsp garlic powder
1 tsp onion powder
1/2 tsp nutmeg
3-4 cups water—enough to have the water touch the “max fill line” on a 3-quart Instant Pot
Fresh chopped basil or parsley (optional)
Put all ingredients into the Instant Pot liner. Pressure cook on high for 30 minutes, then allow the pressure to release naturally until the pin drops on its own.
Melt-in-your-mouth Beef and Vegetable Soup
Slow cooked, tender chunks of beef with vegetables and potatoes, in a thick savoury soup broth. What's the SECRET INGREDIENT that makes this soup so good??
Slimming World slow cooker winter barley and vegetable casserole recipe - FREE
To find out more about losing weight and getting healthy with Slimming World go to
2 large onions, peeled and cut into thick wedges
2 sweet potatoes, peeled and cut into large bite-sized pieces
2 carrots, peeled and cut into large bite-sized pieces
2 medium turnips, peeled and quartered
200g swede, peeled and cut into large bite-sized pieces
1 litre vegetable stock (suitable for vegans)
2 garlic cloves, peeled and finely chopped
2 leeks, thickly sliced
150g dried pearl barley
2 tsp dried sage
Chopped fresh flat-leaf parsley, to serve
Put the onions, sweet potatoes, carrots, turnips and swede into a large flameproof casserole dish and pour over the stock. Add the garlic, leeks, barley and sage and season well. Cover with a lid, transfer to the slow cooker and cook on high for 4-6 hours. if you're using the oven, cook for about 1½ hours on 180°C/Gas 4 or until the vegetables are soft and the barley is tender.
Remove from the oven and sprinkle over the parsley just before serving.
One Pot Lentil and Rice Recipe Inspired by Lebanese Mujadara ???????? Easy Plant-Based Recipes for Vegans
This recipe is inspired by Lebanese Mujadara and a combination of a few Mediterranean recipes (however, I have added Ginger because of its various health benefits, especially with digestion).
➡️ When you come back, you’ll have one of the crucial ingredients for a vegan rice recipe that is rich in flavor owing to the inspiration of an old-world favorite dish from the Middle East. Next, you can prepare the sweet and fragrant basmati rice, herbs, and spices!
I hope you enjoy this modern instance of a centuries-old dish!
???? How long have you been on a vegan diet/plant-based? Let me know how it’s going in the comments below
▶️ RECIPE INGREDIENTS: (4 to 5 servings)
1 Cup / 200g BROWN LENTILS ONLY (washed and soaked in water for at least 4 to 6 hours (or overnight) until the lentils are very tender)
1 Cup /200g BASMATI Rice (thoroughly washed/soaked in water for 20 minutes)
3 Cup / 400g Chopped Onions - 2 medium size onions (430g with skin on)
1 Tablespoon ginger (very finely chopped)
1 Tablespoon garlic (very finely chopped)
3/4 Cup Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 to 1/2 Teaspoon Cayenne Pepper OR to taste (Optional)
Salt to taste (I added total 1+1/2 teaspoon of pink Himalayan salt)
2 Cups / 475ml Water
Garnish:
3/4 cup / 70g Parsley (finely chopped)
Freshly Ground Black Pepper to taste (I added 1/2 teaspoon)
Lemon or Lime juice to taste (I added 1+1/2 tablespoon lemon juice, I like it a bit sour)
Extra Virgin Olive oil (I added 2 tablespoons of organic cold-pressed olive oil)
▶️ METHOD:
✅???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy).
Wash and soak the brown lentils for at least 4 to 6 hours (or overnight) until the lentils are very tender. Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so do not skip it). Soak for 20 minutes.
Heat a pan, add cooking oil, onion and 1/2 tsp salt. Adding salt to the onions will help release water and help it cook faster. Fry the onion on medium-high heat until it starts to caramelize. Once caramelized, reduce the heat to medium to medium-low heat (depending on the heat of your stove) and add finely chopped ginger and garlic. Fry until onions are nicely browned (be careful not to burn the onion).
Once the onion is caramelized, add the strained tomatoes/passata and spices. Give it a good mix. Add the soaked lentil and rice, along with salt and water. Cover and bring to a vigorous boil. Once it starts boiling, reduce the heat to low and cook for about 25 to 30 minutes.
Uncover and check to see if the rice and lentils are cooked (it should be cooked by now, if its not, cover and cook it for a bit longer). Now continue to cook UNCOVER for another 1 to 2 minutes on low heat to get rid of any excess moisture. Turn off the heat.
Add parsley, lemon juice, black pepper and drizzle of olive oil. Mix very gently, the rice is delicate at this point and we don't want to break it. Cover and let it sit for 5 minutes before serving (for flavors to blend).
Stores well in the fridge for 3 to 4 days. It's perfect for meal planning.
▶️ IMPORTANT TIPS:
???? Soak lentils until they are very tender. The soaking time depends on the quality of the lentils. Some brown lentils are drier than the others and therefore need more soaking time
???? How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer
???? It's really important that the lentils soak well. The reason is to match the cooking time of lentils with the rice
???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy)
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Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both classics, traditional recipes, and modern dishes from around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
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Filling and Flavorful BARLEY-HERB CASSEROLE | Recipes.net
A hearty meal packed with fiber, vitamins, protein, and minerals to help keep your body strong and healthy. This is a great and delicious way to enjoy grains and vegetables. Try it today!
???? Check the full recipe on how to make Barley-Herb Casserole here:
Ingredients
3¾ oz pearl barley
3 tbsp fresh parsley, preferably flat leaf, minced
¼ tsp dried rosemary
4 oz chickpeas, canned, drained
2 cups vegetable broth
1 tsp vegetable oil
1 cup squash, or pumpkin, diced
5½ oz red onion, chopped
1 medium tomato, diced
Salt and freshly ground black pepper to taste
To Serve:
1 tbsp parmesan cheese, grated or powdered, per serving
¼ tbsp parsley, chopped, per serving
⬇️ How to make Barley-Herb Casserole ⬇️
0:07 Preheat the oven to 350 degrees F.
0:12 Heat up the oil in a skillet over medium heat. Add the onion, squash, and rosemary. Saute for 6 to 7 minutes, stirring frequently, until the vegetables are slightly caramelized.
0:37 Add the barley and continue sauteing until the mixture is thoroughly combined.
0:48 Remove from heat, then stir in the tomato, chickpeas, and parsley.
1:13 Season with salt and pepper, stir to combine, then transfer the barley mixture to a baking dish. Add the broth.
1:45 Cover with foil, then bake for 1 hour.
1:57 Remove the foil and continue baking for 15 more minutes until the liquid is absorbed and the mixture is heated through.
2:07 Portion accordingly, garnish with parmesan cheese and parsley. Have your guests help themselves with either marinara sauce or pesto for another depth of flavor. Serve and enjoy!
???? For more recipes:
???? For more casserole recipes:
#barley #herb #casserole #pearlbarley #chickpeas #healthy
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Barley Corn Casserole Recipe