How To make Cherry Tomato & Vegetable Saute
1 ea Green bell pepper, sliced
1/2 c Red onion, chopped
2 ea Garlic cloves, minced
3 tb Canola oil
1 ea Potato, cut into thin wedges
1 ea Yam, peeled & cut into thin
-- wedges 2 c Cherry tomatoes
1 c Vegetable broth
1 c Baby peas, thawed
1 pn Cayenne
In a large skillet, saute the bell pepper, onion & garlic in oil over medium heat until the peppers are tender-crisp, about 3 minutes. Add the potato & yam & cook for 5 mninutes, stirring constantly. Add the tomatoes. Cover, reduce the heat to low & simmer for 5 minutes. Gradually add the broth & continue to cook until the potatoes have softened & the skins have split on the tomatoes, about 15 minutes. Add the peas & season with cayenne to taste. Simmer until heated through & serve hot.
How To make Cherry Tomato & Vegetable Saute's Videos
Sautéed Asparagus With Cherry Tomatoes
Sautéed asparagus with cherry tomatoes is a delicious and versatile side dish that can pair well with your best main courses. This is a super simple dish that you can put together in just about 10 minutes! Join Eric from Simply Elegant Home Cooking as he demonstrates his method for skillet asparagus with cherry tomatoes.
Ingredients:
-1/2 pound asparagus
-6 ounces cherry tomatoes
-2 small shallots
-2 garlic cloves
-1 tablespoon extra virgin olive oil
-1 tablespoon butter
-1 tablespoon Italian white wine vinegar
-1/4 teaspoon crushed red pepper flakes
-salt and pepper to taste
Directions:
-Rinse and dry the cherry tomatoes and asparagus. Cut the cherry tomatoes in half with a serrated knife and remove the woody ends of the asparagus.
-Crush the garlic with a garlic press and chop the shallots finely.
-Preheat a large skillet on medium heat for several minutes.
-Add in the olive oil and butter, then add in the shallot.
-After about a minute, the butter should be melted. At this point, add the asparagus. Season with salt and pepper and stir to evenly incorporate.
-The asparagus will cook for about 10 minutes. Halfway through the asparagus will turn bright green. At this point, add in the cherry tomatoes and garlic.
-Several minutes after adding the garlic and tomatoes, add in the Italian white wine vinegar and crushed red pepper flakes. Stir to incorporate everything.
-After a total of 10 minutes, the asparagus should be tender and the cherry tomatoes will have cooked down and concentrated in their flavor. Turn off the heat and serve!
Sauteed cherry tomatoes
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15 Minute Cherry Tomato Pasta
This might be one of the easiest meals to put together and takes as long as it takes to cook pasta and have it ready on the table to enjoy. This 15-minute cherry tomato pasta ticks all the boxes, it’s healthy, delicious, cheap, and easy to make. Please enjoy.
Full Recipe -
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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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Sauteed Asparagus and Cherry Tomatoes - Vegetable Side Dish
So quick and tasty! You'll be hooked on this asparagus side dish!
Get the full printable recipe at
Ingredients:
Olive oil ( or coconut oil )
Asparagus
Cherry ( or grape ) tomatoes
garlic or garlic salt
salt & pepper ( to taste )
Parmesan cheese (optional)
Cherry tomato Confit slowly cooked in Olive oil
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