Pickled Red Onions | Always keep a jar of this in your fridge
Pickled red onions are an easy way to brighten and elevate any dish. They add a nice tangy and crunchy element to your meal and are so easy to make. Once you try it, I guarantee you will always want to keep a jar of it in your refrigerator at all times.
Find the full recipe and more meal inspo at costcokitchen.com
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CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
???? Let me know if you enjoyed my vegan roasted vegetable and chickpea recipe.
▶️ RECIPE INGREDIENTS:
✅ ???? BAKING DISH: 9 X13 inches
2 Cups / 1 Can (540ml Can) Cooked Chickpeas
400ml / 1+3/4 Cup Passata / Tomato Puree
1+1/2 Tablespoon Maple Syrup (to balance the acidity of the tomatoes)
1 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (Optional)
1 Teaspoon Salt or to taste (I added pink Himalayan salt)
???? Vegetables & other ingredients:
700g / 4 to 5 Medium YELLOW POTATOES (Yukon Gold) - Peeled and cut into1/8th inch thick slices (with skin 825g approx.)
✅ YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
600g / 2 to 3 Zucchini (WITH THE TIPS 640g approx.) - Tips chopped off & cut into 1/4th inch thick slices
200g / 2 Medium Tomatoes (cut into 1/4th inch thick slices)
200g / 1 Medium Onion OR 2 small onions (with skin 655g approx.) - cut into 1/4th inch thick slices
1+1/2 Tablespoon Garlic - Finely chopped
1 Teaspoon Dry Oregano
1 Teaspoon Dry Thyme
1/2 Teaspoon Ground Black Pepper
3 to 4 Tablespoon Olive Oil
Salt to taste (I added 1 teaspoon of pink Himalayan salt)
???? Garnish:
2 Tablespoon / 6g Parsley - finely chopped
1/2 cup / 12g Fresh Basil
Olive oil (I have added organic cold pressed olive oil)
Ground black pepper to taste
▶️ METHOD:
Start by prepping the vegetables. Thoroughly wash the vegetables. Peel and slice the potatoes into thin slices, 1/8th inch thick. Remove the tips of the zucchini and slice it into 1/4th inch thick slices. Same with the tomatoes and onion, cut it into thin slices. TRANSFER ONLY THE SLICES POTATO AND ZUCCHINI INTO A MIXING BOWL and set aside.
DO NOT MIX THE TOMATOES AND ONIONS SLICES WITH the zucchini and potatoes. Keep it separately.
✅ ???? THIS RECIPE USES YELLOW POTATOES. THEY ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
Drain 1 can of cooked chickpea OR 2 cups of home cooked chickpeas and add to a 9 x 13 inches baking dish. Add the passata/tomato puree, maple syrup, ground cumin, salt, cayenne pepper. Mix thoroughly until spices are well combined.
Back to the mixing bowl with the zucchini and potato slices - add finely chopped garlic, dry oregano, thyme, ground black pepper, salt, olive oil and mix well until nicely coated with the herbs and oil.
PRE-HEAT THE OVEN TO 400 F.
Arrange the potato, zucchini, tomato and onion slices as shown in the video and lay it on top of the chickpea tomato layer. There may be a lot of liquid from the zucchini collected at the bottom of the bowl. DO NOT THROW IT. POUR IT EVENLY OVER THE LAYERED VEGETABLES. Fit in any extra slices of tomato/onion between the layers. Cover the baking tray with aluminum foil or if your baking dish has a lid then even better. Bake for 40 minutes covered at 400 F in a pre-heated oven. After 40 minutes, remove the baking dish from the oven and remove the aluminum foil covering. Bake it uncover for another 15 to 20 minutes or until the potatoes are cooked. IT TOOK ME 20 MINUTES IN MY OVEN.
???? To check if the potatoes are cooked, stick a knife or a fork through one of the potato slices. If not cooked bake for longer.
At the end of the baking process, SWITCH THE SETTING OF YOUR OVEN TO BROIL. Broil anywhere between 2 to 4 minutes or until the vegetables are golden brown on top.
Remove from oven and let it sit on a wire rack. Brush the top of the vegetables with olive oil. Garnish with chopped parsley, fresh basil & black pepper. Serve hot with a side of crusty bread or rice or a green salad.
▶️ IMPORTANT TIPS:
???? ✅ THIS RECIPE USES YELLOW POTATOES. YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
???? Thinly slice the potatoes about 1/8th inch (thinner than the other vegetables) to match the cooking time with the other vegetables
???? The zucchini & potatoes release a lot of water after adding the salt/herbs/garlic. DO NOT THROW THE WATER AWAY. POUR IT EVENLY OVER THE LAYERED VEGETABLES
???? Every oven is different so adjust the baking time accordingly
****
Welcome to Food Impromptu! Food Artist, Plant-Based & Vegan Recipes Creator
Here you will find easy & 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, & modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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The 4 Easiest Ways to Get Into Fermentation
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00:00 - Intro
1:00 - Fermente Garlic Honey
3:40 - Daikon Kimchi
9:43 - Milk Kefir
13:27 - Sauerkraut
Fermented Honey Blog Post:
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More fermenting meals videos:
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Music Credits:
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Video Credits
Creator and Host - Mike G
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Creative Producer - Josh Greenfield
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Noma Guide to Lacto Fermented Pickles
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- Noma Guide to Fermentation:
Today, I'm going to be cover the Noma guide to lacto fermenting in a brine, or simply put, how to pickle. And the coolest thing about this process is that it can be used to pickle anything you please, so experiment away.
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--- BASIC Noma LACTO PICKLE PROCESS ---
1. Place empty crock or jar on a scale and tare or zero the scale.
2. Fit the vegetables snugly into the vessel
3. If you want to add any additional spices (bay leaves, mustard seeds, peppercorns, etc.). See the video for ideas.
4. Add enough water to submerge the vegetables and note the weight down.
5. Calculate 2% of that weight, and weigh out that much salt into a bowl. (MAKE SURE you calculate and weigh exactly for safety, you can go above 2% but do not go below.)
6. Pour the water out from the vessel and mix the salt until it’s dissolved.
7. Pour the saline solution back over the vegetables.
8. Cover with the cap, and lightly screw on the cap, allowing nothing to enter, but loose enough that gas produced from fermentation can still escape.
9. Now it is time to wait. Normally, just leave them at room temperature, though Noma does their ferments at 82 F. You can ferment in the fridge, though it will ferment at a much slower pace.
10. If fermenting at room temperature, you want to start checking on the pickles after 2-3 days and monitor the progress for sourness.
11. Once the pickles have reached the desired sourness. Move to the fridge, screw the cap tight, and it will store in the brine for several months for you to enjoy.
Fermentation seen in this video:
--- Fermented Hot Giardiniera ---
Equal parts (all diced)
- Celery
- Carrot
- Onion
- Red pepper
Spices
- 2 cloves garlic
- 2 red hot chiles
- 5 grams oregano
- 5 grams peppercorns
--- Golden Beets & Garlic ---
- 2 Golden beets, julienned
- 2 cloves garlic, crushed
--- Onions & Poblanos ---
- 1/2 large white onion, sliced
- 2 poblano peppers, julienned
-------------------------------------------------------------------------------------------
OTHER DETAILS
All sources used:
PROCESS- The Noma Guide to Fermentation
BOTULISM -
BOTULISM - Noma guide to fermentation (Pg 62)
BOTULISM -
KAHM YEAST -
Music: Provided by Musicbed
Filmed on: Sony a6400 w/ 18-105mm F4
Voice recorded on Rode Video Micro
Edited in: Premiere Pro #NomaFerments
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HOW TO MAKE A CHILLI LIME DRESSING FOR A GIANT SALAD (raw vegan)
WHAT I EAT FOR LUNCH
From @diamondgreensbydsa
????Brazilian spinach
????Baby bayam
????King Pak Choy
????Kangkung
????Mulberries
????Roselle
????Bentong Ginger
????Moringa
I also added:
????Wakame
????Mung bean sprouts
????Red cabbage sauerkraut
????Papaya Kimchi, recipe by @pachavega from the recent Ultimate Raw Vegan Bundle
????Eggplant bakn, recipe by @rawfoodromance in her eBook The Burger Book which I got when I bought the Ultimate Raw Vegan Bundle in April 2021
????@happygrow microgreens - broccoli, sunflower, radish
For the dressing, I used:
CHILLI LIME DRESSING, a recipe by @nicecreamking in his eBook Dood Food, again it’s from the Ultimate Raw Vegan Bundle in April 2021
Made some adaptations, so here’s what I used:
✅¾ cups filtered water
✅Calamansi lime juice
✅1 teaspoon lacto-fermented juice from my lacto-fermented belimbing buluh (recipe in my award-winning eBook Fun with Ferments)
✅1 tablespoon unpasteurised brown rice GF shiro miso paste
✅1 lacto-fermented Thai chilli, seeds removed
✅1 ½ tablespoon almond butter from @healthysu_kitchen
✅4 Medjool dates, pitted
✅¼ teaspoon papaya seeds
✅1-inch Bentong ginger
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Note: Use a raw almond butter to keep it totally raw. Actually, making your own is the best :)