7 Days, 7 Salad Recipes
Shop the recipe!
Credits:
Tasty Recipes
Welcome to the official YouTube channel for all your Tasty recipe needs. Join us as we dig into loads of fun and drool-worthy dishes. From easy make-ahead meals to dinner party showstoppers, grab your apron and let's get cooking! Craving seconds? Subscribe!
Connect with Tasty:
Shop the NEW Tasty Merch:
Shop the Tasty Kitchenware line:
Subscribe to Tasty Newsletters:
Check out our website:
Follow us on Instagram:
Like us on Facebook:
Follow us on Twitter:
Find our recipes and buy the ingredients all in one place. Download the Tasty app today:
GET MORE BUZZFEED:
SUBSCRIBE TO BUZZFEED NEWSLETTERS:
MUSIC
Licensed via Audio Network
Easiest Oven Roasted Vegetables — No Mess or cleanup!
Website : themodernnonna.com
I know vegetables can be boring, but these are incredibly easy and delicious perfect to accompany any protein. The best part is that you can mix and match your veggies and use your favourite ones. Some more options could be bell peppers, asparagus, cauliflower, Brussel sprouts, or anything your heart desires. Feel free to use any oil of choice and as much as you like according to your lifestyle. There is no specific measurements as you can use as much vegetables as you like or enough to fit the sheet pan rows. You will need:
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
baby potatoes quartered
1/2 an onion quartered
1 zucchini cut into circles
1-1.5 cups broccoli florets
3/4 cup organic baby carrots
1 cup mushrooms
1-2 tablespoons avocado or olive oil
salt, pepper, dry oregano to taste
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Please note: Feel free to use any vegetables you love. You can use any oil but I like olive oil or avocado oil. If you want a more nutty but flavour you are also more than welcome to add some grated Parm as well.
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Line a baking sheet with parchment paper so that we can have a mess free side dish. Cut all of your vegetables into equal pieces and arrange each vegetable into individual rows. Sprinkle with salt pepper and dry oregano and the oil. Massage each row and roast in a pre-heated 425F oven for 25-30 minutes or until soft roasted and caramelized. Enjoy and follow for more.
TikTok :
Instagram:
Summer Vegetable Cavatelli with Fresh Corn Cream - Summer Pasta Recipe
Learn how to make Summer Vegetable Cavatelli with Fresh Corn Cream! Go to for the ingredient amounts, extra information, and a thousand more video recipes! I hope you enjoy this easy Summer Pasta recipe!
Grilled Summer Vegetable Salad With Jasmine Rice
While salads and side dishes are always a must-have for any proper summer spread or barbecue, they can sometimes end up being a little dull and uninspiring. This grilled salad, on the other hand, is packed full of fresh flavors and is the perfect accompaniment to a wide variety of cookout dishes, making a wonderful, hearty vegetarian option.
#recipes #salad #vegetarian
Get the Full Recipe:
Healthy And CREAMY PASTA WITH SUMMER VEGETABLES | Recipes.net
This healthy batch of pasta makes eating vegetables enjoyable. Try out this creamy pasta with summer vegetables by simply tossing asparagus and zucchini with the pasta of your choice. Make sure to add cheese and bacon to add more texture and flavor!
???? Check the full recipe on how to make Creamy Pasta with Summer Vegetables here:
Ingredients:
6 oz pasta of your choice, cooked and cooled
3 oz bacon rashers, chopped
3 oz red onions, diced
10 oz (1 bunch) asparagus, trimmed and cut into 1-inch pieces
8 oz zucchini, diced
4 egg yolks
1 tsp lemon or lime juice
½ cup Parmesan cheese, grated or powdered
1 cup reserved pasta water (from the cooking of pasta)
Salt and ground white pepper to taste
To serve:
Crispy bacon
Parmesan cheese, grated or powdered
Chili flakes (optional)
⬇️ How to make Creamy Pasta with Summer Vegetables ⬇️
0:09 Add bacon in a large skillet over medium heat. Saute until crispy.
0:19 Add onions and saute for roughly 5 minutes until translucent.
0:25 Add zucchini and asparagus. Saute for roughly 8 minutes until vegetables turn slightly golden. Set aside.
0:39 Over low heat, add the pasta water to a saucepot and heat until simmering.
0:46 While waiting, combine lemon or lime juice and egg yolks in a separate bowl. Whisk until combined.
0:59 Temper the eggs by slowly adding 1 to 2 tablespoons of hot pasta water into the eggs, whisking constantly. Add enough pasta water until you reach ½ cup tempered egg mixture.
1:14 Combine cooked pasta, cheese, and vegetables in a clean large skillet. Return over low heat and saute until just warm.
1:28 Remove the skillet from the heat, add the tempered egg mixture into it, and toss until it forms a sauce and starts thickening. You may need to return back to low heat to help the sauce thicken.
1:41 Once the sauce has thickened, season with salt and pepper. Adjust accordingly.
1:55 Garnish your pasta with 1 tablespoon of crispy bacon, 1 teaspoon of parmesan cheese, and ¼ teaspoon of chili flakes (if preferred) per serving.
???? For more recipes:
???? For more juice recipes:
???? Follow us on Tiktok:
???? Follow us on Facebook:
#pastaveggie #healthypastarecipes #healthypasta #healthypastarecipe #vegetablepasta
Healthy Chickpea Recipe for a Vegetarian and Vegan Diet | Chickpea Vegetable Stir Fry
Healthy Chickpea Recipe for a Vegetarian and Vegan Diet | Chickpea Vegetable Stir Fry
???? Let me know in the comments if you enjoyed this Vegan Chickpea recipe?
▶️ RECIPE INGREDIENTS LIST: (3 servings approx.)
3 Tablespoon Cooking Oil (I have used Light Olive Oil)
130g / 1 Cup Onion - thinly sliced and cut in half
150g / 1 Cup Carrot - cut in 1/2 inch X 1/2 inch cubes
150g / 1 Cup Red Bell Pepper - cut in 1/2 inch X 1/2 inch pieces
250g / 2 Cups Zucchini - cut in 1 inch X 1 inch cubes
1+1/2 Tablespoon (or to taste) Garlic - finely chopped (3 to 4 garlic cloves)
2 Cups / 1 Can (540ml can) - Cooked Chickpeas (drained)
1/2 Tablespoon Dried Oregano
1/2 Tablespoon Paprika (NOT SMOKED)
Salt to taste (I have added total 3/4 teaspoon Pink Himalayan salt)
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
Lemon Juice to taste (I recommend 1 to 1+1/2 Tablespoon of lemon juice)
10g / 1/4 Cup Parsley - finely chopped
Black Pepper to taste (I have added 1/2 teaspoon)
Drizzle of Olive Oil (I have added 1/2 Tablespoon of organic cold pressed olive oil)
▶️ METHOD:
To a heated pan add olive oil, onion, carrot, red bell pepper, salt and fry on medium heat until the vegetables are lightly browned and soft. It will take about 5 to 6 minutes. Adding salt to the vegetables will release it's moisture and help it cook faster, so please don’t skip it.
Once the vegetables are nicely fried, reduce the heat to low (to prevent the garlic from burning). Now add the finely chopped garlic and fry for about 30 seconds or so. Then add the zucchini, cooked chickpeas, dried oregano, paprika, cayenne pepper, and salt. Turn the heat to medium-high. Stir fry on medium-high to high heat (depending on the heat of your stove), until the chickpeas are fried and zucchini slightly cooked but still has a bite to it.
The intent here is to not over cook the zucchini but at the same time get the chickpeas nicely fried and that's the reason we are frying it on higher heat. It will take about 4 to 5 minutes.
✅ NOTE: Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat.
Turn of heat. Add parsley, ground black pepper, generous amount of lemon juice and a drizzle of olive oil. Mix well. Serve hot with steamed rice, in a wrap or just as a warm salad.
▶️ IMPORTANT NOTES:
???? Adding salt to the vegetables will release it's moisture and help it cook faster so please don’t skip it
???? The intent here is to not over cook the zucchini but at the same time get the chickpeas nicely fried and that's the reason we are frying it on higher heat
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat.
*************
Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find 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.
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
*************
✅ Follow Food Impromptu on social media:
Instagram ▶️
Pinterest ▶️
Subscribe to Food Impromptu here ⤵️
*************
#chickpeas #chickpearecipe #VeganRecipes #HealthyVeganRecipes #VeganFood #FoodImpromptu #HealthyRecipes #Vegan #PlantBased #PlantBasedCooking #plantbaseddiet