black bean tacos + creamy cashew sauce | pizzanica
Ingredients:
1 can of black beans
1 can of corn
1 cup finely chopped peppers
1 minced clove of garlic
1 tsp cumin
1 tsp chili powder
1 tsp paprika
1/2 tsp salt
Sauce:
1/2 cup cashews
1/2 cup unsweetened almond milk, or other non dairy milk
1/2 lime
1/2 tsp salt
Step 1: Add all of taco ingredients into pan
Step 2: Stir until throughly mixed
Step 3: Cook for 5-10 minutes, stirring every few minutes
Step 5: While taco mix is cooking, add all sauce ingredients into blender
Step 6: Blend sauce for 20-30 seconds, or until smooth
Step 7: Add taco mix on top of tortilla, drizzle on sauce, and enjoy!
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.
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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.
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Simple, Gut-Healthy Black Bean and Corn Tostadas With Cashew Crema | Cook With Us | Well+Good
Follow along with celebrity chef Nyesha Arrington as she prepares a delicious, vegan twist on a classic dish: tostadas. Swap meat for black beans, and sour cream for avocado-cashew cream to make a delicious plant-based dinner, without sacrificing any of the flavors you love. This simple, gut-healthy recipe is sure to impress any dinner guest. Give it a try and comment below!
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TOSTADA RECIPIE:
Tostada:
1 Heirloom tomato
1 qt black beans, cooked
1 ear white corn, grilled
1 small yellow onion, diced
3 garlic cloves, chopped
1 serrano chili
2 tsp ground cumin
2 tsp smoked paprika
1 lime
1/4 cup cilantro leaves
6 corn tortillas, fried
Pinch of Himalyan salt
Pinch of black pepper
2 limes
½ cup corn stock
Cashew cream:
1 cup unsalted cashews, soaked
1 avocado
2 tsp Himalayan salt
1/4 tsp cayenne pepper
1 lime, squeezed
INSTRUCTIONS:
1. Start by heating the oil in a large cast iron-skillet over medium heat until hot. Add the onion, garlic and chili, sauté for about 3 minutes, or until onions are translucent. Add in half the cooked beans, cumin and paprika. Stir to incorporate into the cooked onion, chili, garlic mixture, mash completely, using a fork or the back of a wooden spoon.
2. For the cashew cream, place cashews into a bowl and cover with boiling water. Soak for 1 hour. Alternatively, you can soak the cashews in water overnight. In a blender, blend all ingredients together until smooth.
3. To build the tostada, place black beans on the crispy tortilla. Garnish with arugula, grilled corn, diced tomatoes, and finish with cashew cream and cilantro leaves.
Check out these recipes:
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???? Vegan 'Better Than Chili' Chipotle Black Bean Soup Recipe Glen & Friends Cooking
???? Vegan 'Better Than Chili' Chipotle Black Bean Soup
Welcome Friends! Welcome back to the kitchen; recently I made some super tasty 'vegan' vegetable stock that has a very meaty quality to it. This vegetable stock lends itself really well to vegan / vegetarian chili recipes, but I like to make this more as a Bean Soup Recipe.
Ingredients:30 mL (2 Tbsp) oil
7 mL (1½ tsp) cumin
1 onion, diced
3 cloves garlic, minced
1 sweet pepper, diced
Salt and pepper to taste
10 mL (2 tsp) oregano
10 mL (2 tsp) dry chipotle powder
-OR- (5 mL (1 tsp) dry chipotle powder + 10 mL (2 tsp) home made taco seasoning: )
1 can Rotel
1.5L (6 cups) vegetable stock ( )
2 - 540 mL (2 - 19oz) cans black beans
1 - 540 mL (1 -19 oz) can pinto beans
500 mL (2 cups) frozen corn
Method:
Heat a large pot over medium heat.
Add the oil, and the cumin; cook until fragrant 1-2 minutes.
Then add onion, pepper, garlic, salt and pepper; cook for 4-5 minutes, stirring frequently, until onions are translucent.Add chili powder, and oregano; stir to coat.
Then add Rotel, vegetable stock, beans and corn.
Reduce heat to low and simmer, covered, for at least 30 minutes, stirring occasionally.
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glen & friends cooking
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COLD TOPPING INGREDIENTS:
1 medium green leaf lettuce
1 red onion
4 roma tomatoes
1/4 cup chopped cilantro
salt and pepper
drizzle of olive oil
1/2 lime
3 avocados
plantbased cheddar cheese to serve
Directions:
1. Thinly shred the green leaf lettuce and place in the serving bowl
2. To another serving bowl, add finely chopped red onion, diced roma tomatoes, chopped cilantro, salt and pepper, drizzle of olive oil, and some freshly squeezed lime juice. Mix to combine, then set aside
3. Very carefully remove the pits from the avocados and discard. Place the avocados in a bowl and season with salt and pepper and a squeeze of lime juice. Use a fork to mash, then set aside
SAUCE INGREDIENTS:
1 cup mayo (
1/4 cup sriracha (
2-3 tbsp + 1/3 cup water
70g cilantro
1/2 cup cashews
1 tsp salt
1 lime
Directions:
1. Combine the mayo, sriracha, and 2-3 tbsp of water. Then, pour into a squeeze bottle if desired
2. Place the cilantro into a high powered blender along with the cashews, salt, juice of one lime, and about 1/3 cup of water. Blend on high until liquified, then pour into a squeeze bottle if desired
RICE INGREDIENTS:
2 cups long grain rice
3 pieces garlic
1 onion
1 jalapeno
2 roma tomatoes
2 tbsp olive oil
2 tsp smoked paprika
2 tsp sweet paprika
1/2 tsp oregano
1 tsp salt
2 cups water
Directions:
1. Add the long grain rice to a bowl. Rinse and drain 2-3 times and set aside
2. Finely chop the garlic and onion. Remove the seeds from the jalapeno and finely chop. Dice the roma tomatoes
3. Heat up a medium saucepan to medium heat. Add the olive oil followed by the onions and jalapeno. Sauté for 5-7min. Add the garlic and sauté for a couple of minutes
4. Add the smoked and sweet paprika, oregano, and salt. Give the pot a good stir. Add the tomatoes and cook for a few minutes
5. Add in the rice and give the pot a stir. Add the water and stir. Turn the heat up to medium high
6. When the water starts to bubble, turn the heat to medium low. Cover and cook for 15min. Then, turn the heat off and let the rice steam covered for another 10min. Plate the rice when done
BEANS INGREDIENTS:
3 pieces garlic
1 onion
1 jalapeno
2 x 400ml canned pinto beans
2 tbsp olive oil
2 tsp sweet paprika
2 tsp smoked paprika
1 tsp salt
1 cup water
Directions:
1. Finely chop the garlic and onion. Deseed the jalapeno and finely chop
2. Rinse and drain the pinto beans and set aside
3. Heat up a sauté pan to medium heat. Add the olive oil followed by the onions and jalapeno. Sauté for 5-6min. Add the garlic and sauté for a couple of minutes
4. Add the sweet paprika, smoked paprika, and salt. Give the pan a good stir. Add the pinto beans and turn the heat to medium high. Sauté for a couple of minutes
5. Add 1 cup of water and begin mashing the beans with a fork or potato masher. Add more water if the beans look too dry. The final texture is personal preference!
6. Plate the beans and serve up!
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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EP. 3: Black Bean Mole Nachos With Cashew Nacho Cheese | Food With My Dude™ | Healthy Grocery Girl
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