How To make Condimento Alle Verdure (Cool Summer Vegetable Topping)

Mix Vegetable Salad/Healthy Salad Recipe

#salad #vegetablesalad #healthysaladrecipe

Ingredients:

Cucumber(Chopped) 1 Medium Size
Onion(Chopped) 1 Medium Size
Tomato(Chopped Without Seeds)) 1 Medium Size
Green Bell Pepper(Chopped) 1/2 Medium Size
Chickpeas(Boiled) 1/2 Cup
Carrot(Chopped) 1 Medium Size
Sweet Corn(Boiled) 1/2 Cup
Sweet Red Pepper(Sliced) 1 tbsp
Sweet Green Paper(Sliced) 1tbsp
Fresh parsely Leaves(Chopped) 2-3tbsp
Fresh dill Leaves(Chopped) 2-3tbsp

Dressing ingredients:

Mustard Sauce(Mild) 2tbsp
Lemon juice 2tbsp
Olive oil 2tbsp
Salt 1tsp Or To Taste
Black Pepper Powder 1/2tbsp
Oregano 1tbsp
Black Salt 1/4tsp

Vegan Potato Salad

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⭐️ This delicious and creamy vegan potato salad is easy to make for a quick lunch, and it's a great make-ahead recipe for barbecues, putlocks, and summer cookouts.

⭐️ Ingredients
FOR THE POTATOES
2½ pounds of potatoes Yukon gold
½ gallon of cold water
1 teaspoon of salt
2 tablespoons of apple cider vinegar

FOR THE POTATO SALAD DRESSING
¾ cup of vegan mayo
1 tablespoon of apple cider vinegar
1 stalk (2 oz) of celery + ½ teaspoon celery seeds optional
½ cup of shallot
2 tablespoons of mustard
1 cup of fresh herbs dill, parsley, chives, or a mix of all
4 pickled cucumbers
1 teaspoon of salt
¼ teaspoon of black pepper
½ teaspoon of paprika

❤️ Nico & Louise
Theplantbasedschool.com

❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️

Ever Heard of Lettuce Chips?

It’s a fun way to have more veggies, especially if you love crunchy snacking as much as I do ????

The Peanut Sauce is the star and you can have it with so many dishes! I’ve shared it with a few recipes such as a dipping sauce with rice paper summer rolls, peanut noodles and even a salad dressing.

The recipe for the sauce is also on my website lovelies, click the link below.

RECIPE:

How To Make A Perfect Roast Vegetable Salad - The ultimate guide!

Who says salads have to be raw? There’s something delicious about a roasted vegetable salad in any season! I Make this Complete Meal Roast Vegetable Salad all year-round!

Because all vegetables cook at different rates, there’s a little skill and timing involved, but don’t worry it’s very easy. You first start with the hardest vegetables, the potatoes and sweet potato. The potato is still harder than the sweet potato, so you want to cut the pieces smaller, this way they finish cooking at the same time. Once these are almost cooked, you then add the softer vegetables. Finally, the tomatoes. Remember, it’s a salad, not a roast, therefore you don’t want to overcook the vegetables, you simply want to extract more flavour from them but still retain their integrity. Once cooked, simply toss the cooked vegetables (still warm) into your favourite dressing. I added mine if that helps. For another level, try frying some halloumi cheese pieces, it makes a world of difference and turns this salad into a complete meal.


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Sautéed Zucchini (side dish, pasta & pizza topping)

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⭐️ Sautéed zucchini is the easiest and most versatile zucchini recipe because you can eat the zucchini on its own, as a side dish, or use them in many other recipes.

⭐️ Ingredients
1 pound of zucchini (2 medium)
2 tablespoons extra virgin olive oil
1 medium red onion
1 clove garlic
1 teaspoon dried oregano
½ teaspoon black pepper
¾ teaspoon salt (more or less to taste)
1 handful flat-leaf parsley
½ lemon

❤️ Nico & Louise
Theplantbasedschool.com

❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️

Meal Prep Salads That Will Last a Week! How to Keep Salad Fresh Longer| Nutritarian Plant Based

Today I'm meal prepping some healthy plant based taco salads for a few days! I made walnut/ pea protein chorizo to go on top along with a creamy chipotle dressing and jalepeno vinegrette. I also show how I wash and store my fruits and veggies so they will last a long time.

time stamps:
36:21 washing produce
2:32 chopping/ prepping veggies for salad
3:44 assembling salad
4:21 walnut chorizo
5:54 corn salsa
7:19 dressing recipe
8:57 storing the rest of my veg and fruits
10:15 all of my creations

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Recipe blog- chantyveggie.com

Containers-
weck jars:
pea protein crumbles:
ive also tried these ones:
kitchen knife used-

Chorizo recipe:
3/4 cup walnuts
1/2 cup sun dried tomatoes
1 tbsp taco seasoning
1/2 tsp fennel seed
Dash of cayenne
1 cup soaked/ cooked textured pea crumbles

Cashew chipotle
3/4 cup cashews
1/4 cup hemp seeds
3 tbsp cholla
Splash of vinegar
Garlic
Date - optional

Jalepeno vinaigrette:
1 cup ??? or 1/2 cup Cashews - Can’t remember which one it was:/
1/4 cup pickled jalepenos
Garlic
Juice of 1 lime
1 cup water
Date