Creamy white bean & kale soup | cozy one-pot vegan dinner
Get the recipe:
???? Our brand new weekly meal plan service, Meal Plans by Rainbow Plant Life, is OFFICIALLY LIVE!! Sign up here for a 7-day free trial:
Want more details on how the plans work? Watch this video!
---------------------------------------------------------------------------------------------------------
MY COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes!
ORDER ON AMAZON:
MORE COOKBOOK INFO:
*90+ delicious vegan recipes made in the Instant Pot*
*With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
----------------------------------------------------------------------------------------------------------
*IN THIS VIDEO*
Dutch oven:
Microplane:
Soup bowls:
*MY KITCHEN ESSENTIALS*
Instant Pot 6 quart:
Food Processor:
Nonstick skillet:
My Favorite Knife:
Large Cutting Board:
Linen apron:
Cast iron skillet:
Vitamix blender:
Vitamix 64-ounce container:
All Other Kitchen Equipment:
Film & Photography Equipment:
----------------------------------------------------------------------------------------------------------
SUBSCRIBE for new videos every week!
Learn more about veganism, healthy eating, food photography, social media, and happiness.
WANT MORE DELICIOUS VEGAN RECIPES & INSPIRATION?
-----------------------------------------------------------------------------------------------------------
Key Moments:
0:00 Introduction
0:12 Prepping ingredients
2:30 How to make a bouquet garnis
2:50 How to freeze fresh herbs
4:02 Cooking White Bean and Kale soup
5:30 How to prepare gremolata
6:48 Blending half of the soup
7:15 Adding chopped kale
8:03 How to serve the soup
How to Make FRESH BASIL PESTO Like an Italian
Fresh basil pesto is so easy to make and one of the most versatile condiments in Italian cooking. It originated in the region of Liguria and when made fresh the salty flavour just dances on your tastebuds.
When making your own pesto at home, the trick is to use fresh basil leaves – either from your own garden, the farmers market or your neighbours!
Be warned, once you start blending the basil, your kitchen will be filled with the most delicious aroma and as soon as you combine the pine nuts and parmigiano you will not be able to resist a few scoops almost right away!
#basilpesto #pesto #basilpestosauce
????Get the recipe on my website
===============================================
????SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-)
????Share it with your FOODIE friends on FACEBOOK
????Check out my website to get more recipes
????Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available)
????LIKE Vincenzo’s Plate ON FACEBOOK
????FOLLOW ME ON INSTAGRAM @vincenzosplate
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=========================================================
Check out these PLAYLISTS:
????COOKING WITH MY FAMILY:
????PASTA RECIPES:
????PIZZA RECIPES:
????MAIN COURSE RECIPES:
????DESSERT RECIPES:
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=======================================================
???? #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!).
Live Cooking Episode 75: Bean Salad & Honey-Thyme Chicken
For more videos and to watch the streams live, please visit my Twitch channel, The Chicken Farm
For more info about the channel and The Chicken Farm please visit the official website
This video was captured on Xbox One
- Streaming platform:
- Overlays:
- Overlays Intergrations:
- Editting: iMovie
INGREDIENTS
★ 300 gr Chicken
★ 150 gr Green Beans
★ 50 gr Kidney Beans
★ 50 gr Garden Peas
★ 50 gr Carrots
★ 75 gr Mixed Lettuce
★ 75 gr Bacon
★ 30 gr Thyme
★ 30 gr Parsley
★ 3 table sp. Honey
★ 2 table sp. Balsamico
★ 2 table sp. Olive Oil
★ 50 gr Cashew nuts
Vegan Cheesy Beans on Toast - Rebel Recipes
Cheesy' Beans on Toast
RECIPE
Ingredients -
Serves 2
2 tbsp olive oil
2 onions, chopped roughly
4 cloves garlic, sliced
½ cup cashews, soaked for at least 4 hrs to soften
1 tsp garlic powder
1 tsp Dijon mustard
5 tbsp nutritional yeast
Juice ½ lemon
Splash water
1 can butter beans, drained
1 can cannellini beans, drained
1 tsp sea salt
Fresh thyme
2 slices sourdough
Method -
Add the oil to a large frying pan and heat to a medium heat. Add the onion and fry for 5-8 minutes until soft and browning.
Add the sliced garlic and cook for a further minute. Turn off the heat.
In a mini chopper or blender, blend the cashews, mustard, nutritional yeast, garlic powder and water until completely smooth.
Add the creamy mix to the pan with the onions. Turn the heat onto medium, stir well then add the beans and lemon juice.
Season and add lots of fresh thyme.
Toast the sourdough and top with the cheesy beans.
For more delicious recipes -
-
-
Take our 31-day vegan pledge ➡️
Pumpkin, Winter Herb & crispy Bean Pie
Hearty, nourishing, cream pie with crispy beans ???????????????????? # pumpkin #vegan #plantbased #leeks #calypsobeans #butterbeans #cashewnuts #flaxseedegg #flaxseed #cashewnutcream #vegancentrepiece #garlic #balsamicvinegar #lemonjuice#lemonzest #shortcrustpastry #nutritionalyeast #coconutflour
Best Healthy Vegan Veggie Ground Meat Substitute
Veggie Ground
1 head of cauliflower
2 medium carrots
1 onion
3 cloves of garlic
16 oz portobello mushrooms (**)
2 tbsp Italian seasoning
1 tbsp paprika
2 tsp sage
2 tsp garlic granules
1 tsp thyme
1 tsp oregano
2 tsp cumin powder
1.5 cups walnuts (optional to soak for a softer texture) (*)
3 tbsp tomato paste
3 tsp salt OR TO YOUR TASTE
* for nut free version omit walnuts and add another 8oz of portobello mushrooms more coarsely chopped than the first portion to keep some texture.
** for mushroom free use equivalent in jackfruit and process in to smaller pieces.
I recommend a pan with at least a 3 qt capacity for this recipe.
Coarsely chop all vegetables and garlic in a food processor. Mushrooms can be made even coarser for a more meaty texture (This will need to be done in batches)
Coarsely chop walnuts along with tomato paste until combined..
Add vegetables and mushrooms and continue to cook on medium until water releases begins to release (approx. 5 minutes) Increase heat to high.
Continue to mix until most of the water has cooked out add seasoning. Continue to cook on high for another 5-10 minutes, or until all the water has evaporated and no water remains at the bottom of the pan.
* Depending on your stove, you may need to adjust your temperature setting between medium and high to insure that all of the water evaporates.
Turn off heat and add walnut and tomato paste mixture. Mix thoroughly to combine.
Add to your dish of choice. Enjoy!
Keeps well in the fridge for 3-5 days or in the freezer. I can’t tell you how long since mine never makes it more than a couple weeks without being used!