Vegan Burrito Bowl ???? #recipe #cooking #cookingchannel #vegan #healthyrecipe
Classic Spanish Chickpea Salad | Refreshing & Packed with Flavor
EPISODE 578 - How to Make a Classic Spanish Chickpea Salad | Ensalada de Garbanzos Recipe
FULL RECIPE HERE:
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Mexican Inspired Rice and Beans Recipe ???? Healthy One Pot Black Bean Vegan Food (Super Easy)
Let me show you a simple Mexican-inspired rice and beans recipe you and your friends can enjoy.
➡️ Black beans are a good source of fiber, proteins, and vitamins.
Coupling with the fragrant basmati rice, peppers, cilantro, and lemon juice only ensures this meal is both aromatic and healthy at the same time.
The addition of strained tomatoes, cumin, paprika, and cayenne spices gives this dish the flavor we look for in Mexican-inspired meals.
➡️ This dish is for sure one of the easiest, most aromatic, and flavorful meals you could quickly fire up from your kitchen.
You now have one recipe in your back pocket you could go to whenever you need a Mexican-inspired meal or just to have an excuse to open that can of black beans in the back of your pantry.
???? Is there another Mexican-inspired dish you'd like to see me prepare? Let me know in the comments below.
▶️ RECIPE INGREDIENTS: (4 servings approx.)
1 Cup / 200g White Basmati Rice (washed thoroughly with water)
2 Cups / 1 Can (540ml Can) Cooked Black Beans OR Pinto Beans (drained/rinsed)
3 Tablespoon Olive Oil
1 +1/2 / 200g Cup Onion - Chopped
1 Cup / 150g Green Bell Pepper - Chopped
1 Cup / 150g Red Bell Pepper - Chopped
2 Tablespoon Garlic - finely chopped
3/4 Cup / 175ml Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Cumin
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper or to taste
1 Cup / 125g Frozen Corn kernels (you can use fresh corn)
1 Cup / 240ml (low sodium) Vegetable Broth **OR AS REQUIRED
✅???? (**NOTE - Sometimes one batch of basmati rice is dried than the other so may require more liquid to cook. SO ADJUST ACCORDINGLY)
Salt to Taste (I have added total 1+3/4 Tsp of Pink Himalayan Salt)
Garnish:
1+1/2 cup / 100g Green Onion - chopped
1/2 to 3/4 cup / 20 to 30g Cilantro (Coriander leaves) or to taste - chopped
OPTIONAL - Lime or Lemon juice to taste (Taste the rice first and ADD ONLY IF IT’S NEEDED, I have added 1/2 tablespoon of lemon juice as I like it a bit sour)
Black pepper to taste (I added 1/2 teaspoon)
Drizzle of extra virgin Olive oil (I have added 1 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
Thoroughly wash the rice - a few times until the water runs clear. Drain 1 can of black beans. Set the rice and beans aside to drain any excess water.
(Use a Wider Pot to cook this dish, the rice will cook more evenly without getting mushy).
To a heated pot add olive oil, onion, red and green bell pepper, salt and fry on medium to medium high heat (depending on the heat of your stove) until the onions and pepper starts to brown. Adding salt to onion/peppers will release it's moisture and help it cook faster, so don’t skip it.
Once the onion starts to brown, add the garlic and fry for about 1 minute or until fragrant. Then add the strained tomatoes, ground cumin, paprika, cayenne and mix well. Add the washed rice, cooked black beans, corn kernels, salt, vegetable broth and mix well. Bring to a boil and then cover and cook on low heat for about 15 minutes or until the rice is cooked (but not mushy).
Uncover and turn off the heat. Add the chopped green onion, cilantro, lemon juice, black pepper, drizzle of olive oil and mix it very gently because rice is very soft at this point and over mixing can cause the rice grains to break.
(NOTE: taste the rice before adding lemon juice and add lemon juice ONLY IF NEEDED)
Cover and let it rest for 5 minutes before serving. This recipe is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Use a Wider Pot to cook this dish, so that the rice can cook more evenly without getting mushy
- Every stove is different so regulate the heat accordingly
- The Cooking time depends on several factors - the type of pot being used, heat of the stove, moisture content of the ingredients etc. so please use your judgement and adjust the cooking time accordingly
- Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so please do not skip it)
- This recipe is for white basmati rice, if you are using a different kind of rice adjust the water accordingly
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Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional, & modern cuisines around the world. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes!
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Brazilian Black Bean Stew | Chef AJ LIVE! with Chef Pericles Silva
5 DELICIOUS DINNER RECIPES to support your weight loss:
With a Master’s Degree in Sports Nutrition, Pericles Silva has been on the plant based lifestyle for decades. He initiated the Whole Foods Market ‘Health Starts Here’ brand and worked as an educator there for 5 years.
Pericles joined Gwyn Whittaker in 2015 to open the educational organic, whole plant food restaurant, GreenFare Organic Café as the Operations and Nutritional Educator. He is certified as a Food for Life Instructor through PCRM, Plant Based Nutrition certificate from the Center for Nutritional Studies, and McDougall’s Wellness program.
Pericles has taught over 250 classes at GreenFare on reversing heart disease, diabetes, cancer, and optimal weight loss. He is an expert in holistic health regarding sleep, exercise, and nutrition.
GreenFare Organic Café is located at 408 Elden Street, in Herndon, VA 20170
You can follow him on Instagram here:
Please watch the video for recipe instruction.
Here are the ingredients:
Feijoada (Brazilian Black Beans Stew)
½ lb Black Beans (Dry)
2 Trumpet Mushrooms
½ lb Shiitake
½ lb Tempeh
3 Large Onions (Diced)
3 gloves of Garlic (Minced)
4 Bay leaves
Chili Pepper (tea spoon)
1 tbs paprika
3 green olives
1 cup of water
Vinaigrette:
1 Parsley (Chopped)
1 Red Bell Pepper (Small Diced)
1 Red Onions (Small Diced)
1 tbs White Wine Vinegar
3 Olives
Farofa:
1 cup Yucca Flour
3 Tbs Kalamata Olives
1 Onion Minced
1 Carrot Shredded
Cowboy Bean Salad
Bean Salad just sounds so dull. But stick the word Cowboy in front of it, and suddenly it sounds so much more exciting!!
Fun to say, delicious to eat, this big, juicy black bean salad is fresh, simple and fully loaded, tossed with a lime dressing laced with South Western spices.
Use any type of beans you want. Serve it as a side dish, stuff into tacos, pile onto nachos. It lasts for days, making it ideal for meal prep and work lunches!
PRINT RECIPE:
Mango Black Bean Salad Recipe
This mango and black bean salad is so refreshing and easy to make! This healthy salad combined so many flavors in it, the sweetness from the mango, the freshness from the herbs, crunch from the cucumber and hit from the jalapeno. If you are into vegan salad and delicious salads, this one is for you. Protein packed salad that everyone loves.
Full printable recipe:
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????More Salad Recipes:
Coleslaw:
Three Bean Salad:
Caesar Salad:
Healthy Chicken Salad:
Ingredients:
For the salad:
2 Large mangos, diced
1 Cucumber, diced
1/2 Red onion, chopped
1 Red bell pepper, chopped
1 Tomato, chopped
1 tablespoon Jalapeno, chopped
1 can (15oz/425g) Black beans, rinsed and drained
2 tablespoons Cilantro, chopped
For the dressing:
2 tablespoons Lime/lemon juice
1 tablespoon Orange juice
2 tablespoons Olive oil
1 teaspoon Honey/agave syrup/maple syrup
1/4 teaspoon Cumin
Salt to taste
Directions:
1. In a large bowl, place diced mangos, cucumber, red onion, bell pepper, tomato, jalapeno, black bean and cilantro.
2. In a separate bowl, mix lime juice, orange juice, olive oil, honey, cumin and salt.
3. Pour the dressing over the salad and toss.
4. Chill until ready to serve.
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