Brazilian Fish Stew ((Moqueca Baiana))
Fish Stews can be so boring…but not a BRAZILIAN Fish Stew!! With a fragrant tomato coconut sauce with a fresh hit of lime, this is such a different exotic way to serve up fish that is off the charts delicious - yet simple to make.
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Collard Greens With Cod Fish
Collard greens with cod fish service with white rice and black beans.
#collardgreens #codfish #rice #blackbeans
Possibly the BEST Chickpea Recipe EVER | Spanish Garbanzos a la Navarra
EPISODE 754 - How to Make Chickpeas with Roasted Red Pepper Sauce | Garbanzos a la Navarra Recipe
FULL RECIPE HERE:
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36. Tex-Mex Fish with Roasted Corn Salsa, Black Beans, Corn Bread and Southwest Rice
This Tex-Mex menu of recipes for two features battered fish, roasted corn, black beans, fresh salsa, and loaded cornbread. Along the gulf coast of the United States, there is a magical culinary melting pot where the fresh flavors of Latin-American cuisine cross paths with Southern Soul Food and fresh Seafood. Tex-Mex cuisine touches on all these areas. The entire menu works beautifully together with lots of ingredient sharing. Inspired by the flavors of the Gulf Coast of Texas.
This collection of dinner recipes for two is included in our cookbook Date Night at Home: The Ultimate Cookbook for Two. See our Website for details.
COOK WITH ME | chimichurri sweet potato black bean bowls!
Hi, friends! I hope you enjoy this cook with me ???? Today we are making one of our favorite recipes, chimichurri sweet potato black bean bowls! ????
BLACK BEAN INGREDIENTS (serving size: 6)
▢ 2 bell peppers (any color)
▢ 1 red onion
▢ 4-6 garlic gloves
▢ 2 cans black beans
▢ 3 cups wild rice
▢ 1 tsp garlic powder
▢ 1 tsp onion powder
▢ 1/2 tsp cayenne pepper
▢ pinch ground pepper
▢ 1 tsp olive oil
▢ splash of white wine vinegar
SWEET POTATO INGREDIENTS:
▢ 3 sweet potatoes
▢ 1 tsp cumin
▢ 2 tsp paprika
▢ pinch of sea salt
▢ 1 tablespoon olive oil
CHIMICHURRI INGREDIENTS:
▢ 1/2 cup olive oil
▢ 2 tablespoons red wine vinegar
▢ 1/2 cup finely chopped parsley
▢ 3-4 cloves minced garlic
▢ 2 small red chilies
▢ 3/4 teaspoon dried oregano
▢ 1 level teaspoon coarse salt
▢ 1/2 teaspoon ground pepper to taste
+ romaine lettuce, lime, avocado, plain greek yogurt, hot sauce for additional topping
DIRECTIONS:
+ Wash & dry all produce
+ Dice sweet potatoes & season with olive oil, cumin, paprika, salt & pepper
+ Roast sweet potatoes in air fryer or oven for 15 min at 400° (roast until tender)
+ Dice red onion, bell peppers, & mince garlic
+ Sauté onions & peppers in olive oil over medium heat until translucent
+ Add beans to veggie mixture & season with spices/vinegar. Simmer for 10-15 mins
+ Cook rice according to package directions
+ Chop, mix, & combine chimichurri ingredients
+ Layer bowl with rice, black beans, sweet potatoes & top with chimichurrI - ENJOY ????
STUFF IN THIS VIDEO
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One Pot Lentil and Rice Recipe Inspired by Lebanese Mujadara ???????? Easy Plant-Based Recipes for Vegans
This recipe is inspired by Lebanese Mujadara and a combination of a few Mediterranean recipes (however, I have added Ginger because of its various health benefits, especially with digestion).
➡️ When you come back, you’ll have one of the crucial ingredients for a vegan rice recipe that is rich in flavor owing to the inspiration of an old-world favorite dish from the Middle East. Next, you can prepare the sweet and fragrant basmati rice, herbs, and spices!
I hope you enjoy this modern instance of a centuries-old dish!
???? How long have you been on a vegan diet/plant-based? Let me know how it’s going in the comments below
▶️ RECIPE INGREDIENTS: (4 to 5 servings)
1 Cup / 200g BROWN LENTILS ONLY (washed and soaked in water for at least 4 to 6 hours (or overnight) until the lentils are very tender)
1 Cup /200g BASMATI Rice (thoroughly washed/soaked in water for 20 minutes)
3 Cup / 400g Chopped Onions - 2 medium size onions (430g with skin on)
1 Tablespoon ginger (very finely chopped)
1 Tablespoon garlic (very finely chopped)
3/4 Cup Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 to 1/2 Teaspoon Cayenne Pepper OR to taste (Optional)
Salt to taste (I added total 1+1/2 teaspoon of pink Himalayan salt)
2 Cups / 475ml Water
Garnish:
3/4 cup / 70g Parsley (finely chopped)
Freshly Ground Black Pepper to taste (I added 1/2 teaspoon)
Lemon or Lime juice to taste (I added 1+1/2 tablespoon lemon juice, I like it a bit sour)
Extra Virgin Olive oil (I added 2 tablespoons of organic cold-pressed olive oil)
▶️ METHOD:
✅???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy).
Wash and soak the brown lentils for at least 4 to 6 hours (or overnight) until the lentils are very tender. Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so do not skip it). Soak for 20 minutes.
Heat a pan, add cooking oil, onion and 1/2 tsp salt. Adding salt to the onions will help release water and help it cook faster. Fry the onion on medium-high heat until it starts to caramelize. Once caramelized, reduce the heat to medium to medium-low heat (depending on the heat of your stove) and add finely chopped ginger and garlic. Fry until onions are nicely browned (be careful not to burn the onion).
Once the onion is caramelized, add the strained tomatoes/passata and spices. Give it a good mix. Add the soaked lentil and rice, along with salt and water. Cover and bring to a vigorous boil. Once it starts boiling, reduce the heat to low and cook for about 25 to 30 minutes.
Uncover and check to see if the rice and lentils are cooked (it should be cooked by now, if its not, cover and cook it for a bit longer). Now continue to cook UNCOVER for another 1 to 2 minutes on low heat to get rid of any excess moisture. Turn off the heat.
Add parsley, lemon juice, black pepper and drizzle of olive oil. Mix very gently, the rice is delicate at this point and we don't want to break it. Cover and let it sit for 5 minutes before serving (for flavors to blend).
Stores well in the fridge for 3 to 4 days. It's perfect for meal planning.
▶️ IMPORTANT TIPS:
???? Soak lentils until they are very tender. The soaking time depends on the quality of the lentils. Some brown lentils are drier than the others and therefore need more soaking time
???? How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer
???? It's really important that the lentils soak well. The reason is to match the cooking time of lentils with the rice
???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy)
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both classics, traditional recipes, and modern dishes from around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
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