pied de veau au harico blanc
un jolie pied de veau a déguster tendrement
Rice Ramen Noodle Bowl |plant based Japanese ebook | chef julia | 2023 UWL Bundle | no oil
#plantbasedjapaneseebook #chefjulia #wholefoodplantbased #oilfree #2023UWLBundle
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Chef Julia
Rice Ramen Noodle Bowl
10 ounces Rice Ramen noodles (Lotus Foods has a selection of flavors and I used black ramen for this recipe.)
Sesame Ginger Tofu, sliced and cut into cubes
4 cups cabbage, Napa or green, sliced
8 ounces shiitake mushrooms, sliced
½ red bell pepper, cut into matchstick pieces
½ large onion, sliced
½ cup shredded carrots
Sauce
2 tablespoons red or white miso paste
2 tablespoons Tommie’s teriyaki sauce
3-4 scallions, thinly sliced
Sriracha to taste
In a 12-inch skillet, over medium high heat, saute the vegetables, starting with the cabbage. Add the mushrooms, bell peppers and onions, cooking all the vegetables until they are tender crisp, about 5-7 minutes, add a little water if they stick to the pan. In the meantime, cook the noodles.
In a large pot of boiling water add the noodles. Boil for 5 minutes or until they are cooked to the desired texture. Remove the noodles with a spider tool or slotted spoon/tongs and place in serving bowls or in a large serving bowl. Save the noodle water. Cover the noodles with the cooked vegetables and tofu cubes. Mix the miso paste and teriyaki sauce with about 11/2 cups of reserved noodle water and ladle this mixture over the noodles, tofu and vegetables. Garnish with scallions and drizzle with Sriracha.
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Thanks for watching the video Rice Ramen Noodle Bowl
Roasted EGGPLANT & BEANS NUTRITION BOWL | HIGH PROTIEN Vegetarian and Vegan Meal Ideas
Roasted Eggplant & Beans Nutrition Bowl. High protein vegetarian and vegan meal Ideas for any day of the week.
???? Let me know if you enjoyed my healthy vegan nourish bowl recipe.
▶️ RECIPE INGREDIENTS: (3 to 4 servings)
???? To roast the Eggplant and Red Bell pepper:
Olive oil
1 large Eggplant / Aubergine (490g approx. including skin)
1 large Red Bell Pepper (300g approx. including seeds/core)
Aluminum foil to cover the roasted vegetables
✅ ???? Ingredients:
1+1/3 Cup / 300g ROASTED Eggplant (VERY FINELY CHOPPED INTO A MASH)
3/4 Cup / 140g ROASTED Red Bell Pepper (VERY FINELY CHOPPED ALMOST INTO A MASH)
2 Cups / 1 can (540ml can) White Kidney Beans / Cannellini Beans
1/2 cup / 75g Carrots finely chopped
1/2 cup / 75g Celery finely chopped
1/3 cup / 50g Red Onion finely chopped
1/2 cup / 25g Parsley finely chopped
???? Salad Dressing:
3+1/2 Tablespoons Lemon juice OR TO TASTE
1+1/2 Tablespoon Maple Syrup OR TO TASTE
2 Tablespoon Olive Oil (I have used organic cold pressed olive oil)
1 Teaspoon minced/grated Garlic
1 Teaspoon Ground Cumin
Salt to taste (I added 1+1/4 Teaspoon pink Himalayan salt which is milder than the conventional salt so adjust accordingly)
1/4 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
▶️ METHOD:
Pre-heat the oven at 400 F. Line a baking tray with parchment paper. Cut the eggplant in half. Score it in a crosshatch diamond pattern about 1 inch deep. Brush with olive oil. Cut the red bell pepper in half and remove the seeds/core, brush with olive oil. PLACE BOTH THE EGGPLANT AND PEPPER FACE DOWN on the baking tray.
✅???? NOTE: IT'S REALLY IMPORTANT THAT YOU PUT IT FACE DOWN ON THE BAKING TRAY. This will trap the steam and help it bake properly.
Bake in a pre-heated oven at 400 F for about 35 minutes or until the vegetables are nicely roasted and soft. Once roasted remove from the oven place it on a cooling rack. Allow it to cool down.
✅???? MAKE SURE TO COVER IT, THIS WILL LOOSEN THE SKIN of the vegetables and make it easy to peel the skin.
Drain the cooked white kidney beans (cannellini beans) and rinse it with water. Now let the beans sit in a strainer until all the water is drained. WE DO NOT WANT SOGGY BEANS here.
To a small bowl, add lemon juice, maple syrup, olive oil, minced garlic, salt, ground cumin, black pepper, cayenne pepper. Mix thoroughly until well combined. Set it aside.
By now the roasted eggplant and pepper would have cooled off. So uncover and peel the skin of the bell pepper and CHOP IT VERY FINELY ALMOST INTO A MASH. Scoop the pulp of the roasted eggplant and discard the skin, CHOP IT VERY FINELY BY RUNNING THE KNIFE SEVERAL TIMES UNTIL IT TURNS INTO A MASH.
✅???? IT'S VERY IMPORTANT THAT YOU FINELY CHOP THE ROASTED EGGPLANT AND PEPPER ALMOST INTO A MASH - to make this dish creamy and it becomes a part of the dressing.
Transfer the roasted eggplant and pepper to a large bowl. Add the cooked kidney beans (cannellini beans), chopped carrot, celery, red onion, parsley and the dressing. Mix thoroughly.
Cover the bowl and CHILL IN THE REFRIGERATOR FOR 2 HOURS, TO ALLOW THE BEANS TO ABSORB THE DRESSING. DO NOT SKIP THIS STEP.
Once chilled, it's ready to serve. This is a very versatile dish, have it with pita, in a lettuce wrap, with chips, as a salad and can also be eaten with steamed rice. It stores well in the refrigerator for 3 to 4 days (in an airtight container).
▶️ IMPORTANT NOTES:
???? After brushing the raw eggplant and pepper with olive oil, MAKE SURE TO PLACE IT FACE DOWN ON THE BAKING TRAY. This will trap the steam and help it bake properly
???? Drain the cooked beans and rinse it with water. Let the beans sit in a strainer until all the water is drained. WE DO NOT WANT SOGGY BEANS
???? IT'S VERY IMPORTANT THAT YOU FINELY CHOP THE ROASTED EGGPLANT AND PEPPER ALMOST INTO A MASH - to make this dish creamy and it becomes a part of the dressing
???? This is a very versatile dish, have it with pita, in a lettuce wrap, with chips, as a salad and can also be eaten with steamed rice. Stores well in the refrigerator for 3 to 4 days (if stored well in an airtight container)
**********
Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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???? La potée campagnarde
⚖️ Quantités de la recette :
???? Livre Cuisinez bien accompagné version 2023 :
???? Tout le matériel que j'utilise pour cette recette :
______________________________________
???? Abonnez-vous pour ne rien louper :
_______________________________________
✉️ Si vous rencontrez des difficultés dites le moi en commentaire.
Je vous aiderais et cela aidera les autres personnes qui rencontreront les mêmes difficultés.
_______________________________________
????. Retrouvez-moi aussi sur :
Mon site
Facebook
Instagram
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_______________________________________
©️ Remerciements
Chef & producteur - Philippe Etchebest
Co-producteur - Charles Toulza
Réalisation, Montage, Motion Design - Hugo Delmotte
Chargée de production - Rachel Cann
Assistant cuisiner - Simon Baudouin
Mix son - Swann Brosset⚖️ Quantités de la recette :
???? Livre Cuisinez bien accompagné :
???? Tout le matériel que j'utilise pour cette recette :
______________________________________
???? Abonnez-vous pour ne rien louper :
_______________________________________
✉️ Si vous rencontrez des difficultés dites le moi en commentaire.
Je vous aiderais et cela aidera les autres personnes qui rencontreront les mêmes difficultés.
_______________________________________
????. Retrouvez-moi aussi sur :
Mon site
Facebook
Instagram
Pinterest
Twitter
_______________________________________
©️ Remerciements
Chef & producteur - Philippe Etchebest
Co-producteur - Charles Toulza
Réalisation, Montage, Motion Design - Hugo Delmotte
Chargée de production - Rachel Cann
Assistant cuisiner - Simon Baudouin
Mix son - Swann Brosset
Cooking With The Farmers Market Episode 3
Join Cooking With The Farmers Market where your host Laura Avery shows you how to make delicious food with local ingredients bought directly from the Santa Monica Farmers Market.
This week she is joined by guests, Nyesha Arrington and Josiah Citrin.
Haricot vert à la crème , très facile et savoureuse #haricot #recette #food
Voici une recette de haricot vert savoureuse ingrédients : - 400 g de haricot vert cuit. -1 oignon -1 gousse d’ail. -20 cl de crème fraîche. -sel ,poivre , basilic ou persil. #recette N’hésitez surtout pas à vous abonné et mettre un pouce vers le haut si la recette vous a plu :)