Zucchini Fritters (vegetarian & vegan)
Get the Recipe:
⭐️ Make them with or without eggs and serve them as a starter, side dish, or main dish with our marinara sauce, sour cream, or tzatziki sauce. We are sure you'll love them!
⭐️ Ingredients
2 pounds zucchini (about 4 medium)
1½ teaspoons salt
1 egg or ⅓ cup or 50 g chickpea flour + ¼ cup or 60 g of water
1 red onion
2 cloves garlic
1 teaspoon dried oregano
¾ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon black pepper
2 tablespoons extra virgin olive oil or more if needed
SERVE WITH
tzatziki sauce
marinara sauce
cashew sour cream
Metric:
900 g zucchini (about 4 medium)
1½ teaspoons salt
1 egg or ⅓ cup or 50 g chickpea flour + ¼ cup or 60 g of water
1 red onion
2 cloves garlic
1 teaspoon dried oregano
110 grams all-purpose flour
2 teaspoons baking powder
½ teaspoon black pepper
2 tablespoons extra virgin olive oil or more if needed
SERVE WITH
tzatziki sauce
marinara sauce
cashew sour cream
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
The biggest privilege my rich friends have
#shorts #japanese #curry
Tomato Beef Curry
1 packet Japanese Curry Roux
250g thinly sliced beef
2 large onions
2 tbsp butter
2 tbsp neutral oil
1 can whole tomatoes
2 tbsp ketchup
500mL water or stock (add more depending on consistency)
Salt & Pepper to season
1. Melt 1 tbsp butter and oil in a heavy duty pot.
2. Caramelize the onions on medium-low heat stirring constantly. This should take around 30 minutes.
2. Once the onion has caramelized, add the beef and cook until it gets color.
3. Add tomatoes and water to deglaze the pot. Scrape the bottom of the pot.
(Alternatively, add pureed tomatoes if you prefer a smoother consistency)
4. Once the mixture comes to a rolling boil, add the curry roux packet in. Mix to combine.
5. Add ketchup and finish off with butter. Serve with white rice. Enjoy!
Instagram @doobydobap
Join my discord! ????
doobydobap.com for recipes & stories
NO PEELING YOUR CUCUMBERS for this 5-Ingredient Easy Vegan Tzatziki sauce recipe. Delicious in wraps
5-Ingredient Easy Vegan Tzatziki sauce or dip made with gut-healthy plant-based yogurt and refreshing cucumber. Drizzle on wraps or serve as a dip with flatbread or veggie sticks. Tangy, delicious, and dairy-free.
Recipe for homemade cashew yogurt and tzatziki are on my website. Linked on my youtube page @cookingforpeanuts
WHOLESOME QUINOA NOURISH BOWL with Asian Dressing | High Protein Vegetarian and Vegan Meal Ideas
Wholesome Quinoa Nourish Bowl with Asian Dressing. High Protein Vegetarian and Vegan Meal Ideas perfect for meal prep/planning.
???? Let me know in the comments if you enjoyed my vegan quinoa recipe.
▶️ RECIPE INGREDIENTS: (Servings 3 to 4 servings)
???? To Cook Quinoa:
1 Cup / 190g Toasted Quinoa (I have used tri-colour quinoa)
1+1/4 Cup / 300ml Water
???? Other Ingredients:
1 Cup / 125g Red Bell Pepper - thinly sliced
1 Cup / 100g Purple Cabbage - Shredded
1 Cup / 100g Carrot - Cut into julienne strips
1 Cup / 150g Cucumber - cut into small pieces
1/2 Cup / 65g Red Onion - chopped
1/2 Cup / 25g Green Onion - chopped
1/2 Cup / 15g Cilantro (Coriander leaves) - chopped
1/2 Cup / 65g Toasted Peanuts
???? SALAD DRESSING:
3 Tablespoon Lemon Juice OR TO TASTE
1 Teaspoon Ginger - Grated or minced
1/2 Teaspoon Garlic - Grated or minced
2 Tablespoon Soy Sauce or Tamari
2 Tablespoon Maple syrup
2 Tablespoon Toasted Sesame Oil or to taste
1 Tablespoon Olive Oil
Salt to Taste (I have added 1/4 teaspoon of pink Himalayan salt)
1/4 Teaspoon Cayenne Pepper
▶️ METHOD:
Start by chopping the vegetables and set it aside.
Toast the quinoa on medium to medium-heat (depending on the heat of your stove) for about 2 minutes or until the seeds starts to crackle and releases it's nutty aroma. By now your kitchen should be filled with this toasty nutty aroma :)
IMMEDIATELY transfer the toasted quinoa to a sieve - spread it out and allow it to cool down completely.
???? PLEASE NOTE: DO NOT LEAVE the toasted quinoa in the hot pan, otherwise it may end up burning
???? Toasting the quinoa adds a nutty flavour to this dish and also makes it easy to digest - it serves the same purpose as soaking
Once the quinoa has cooled down, wash it thoroughly, then tranfer it to a wide pan and add the water. Turn on the stove to medium-high heat and bring it to a boil. Then reduce the heat to low and cook for about 10 minutes or until the quinoa is cooked. DO NOT LET THE QUINOA GET MUSHY, that will ruin the dish. As soon as the quinoa is cooked, transfer it to a large mixing bowl and spread it our evenly and allow it to cool down completely.
To prepare the dressing add lemon juice, grated/minced ginger, garlic, soy sauce, maple syrup, sesame oil, olive oil, salt and cayenne pepper to a small bowl. Mix thoroughly and set it aside.
By now the quinoa would have cooled down, if not, wait till it completely cools down. Add the bell pepper, purple cabbage, carrot, cucumber, red onion, green onion, cilantro and peanuts to the mixing bowl with quinoa. Stir the dressing again to make sure everything is well incorporated. Then add the dressing to the quinoa/veggies and mix well.
You can eat it right away, BUT I HIGHLY RECOMMEND TO CHILL THE SALAD IN THE REFRIDGERATOR FOR A FEW HOURS BEFORE SERVING. This will allow the flavours to blend and it tastes so good cold
This recipes is perfect for meal prep / meal planning - it stores well in the refrigerator for up to 4 days, if stored well in an airtight container.
▶️ IMPORTANT NOTES:
???? Toasting the quinoa adds a nutty flavour to this dish and also makes it easy to digest - it serves the same purpose as soaking
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, reduce the heat
???? Once the quinoa is toasted, right away transfer it to a sieve or a plate for it to cool down. Please DO NOT LEAVE IT in the hot pan, otherwise it may end up burning
???? Wash the toasted quinoa, only when it has completely cooled down
???? Regarding cooking the quinoa, do not let the quinoa get mushy. Cook for 10 minutes or just until quinoa is cooked but still holds it's shape
???? After you mix the dressing with the quinoa and veggies, I HIGHLY RECOMMEND TO CHILL IT IN THE REFRIGERATOR FOR A FEW HOURS BEFORE SERVING. This will allow the flavours to blend and tastes so good cold
???? This recipes is perfect for meal prep / meal planning, as it stores in the refrigerator for up to 4 days - if stored well in an airtight container
*****
Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
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.
So, subscribe to stay up to date on the latest vegan recipes!
****
✅ Follow Food Impromptu:
Instagram ▶️
Pinterest ▶️
Subscribe to Food Impromptu here ⤵️
****
#salad #saladrecipe #healthysalad #quinoarecipes#quinoasalad #vegetarian #vegetarianrecipes #vegan #VeganRecipes #VeganFood #HealthyRecipes #PlantBased #plantbaseddiet #FoodImpromptu
The only eggplant dish my boyfriend will eat
Get the printable recipe here:
???? 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!
*IN THIS VIDEO*
Nonstick frying pan:
Stainless steel frying pan:
???? MY KITCHEN ESSENTIALS
Knives: (get $5 off using code nisha)
Instant Pot 6 quart:
Food Processor:
Vitamix blender:
Vitamix 48-ounce container:
Food Processor:
Dutch oven:
Cast iron skillet:
Large Cutting Board:
???? MY COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes!
Order on Amazon:
Read more about it!:
*90+ delicious vegan recipes made in the Instant Pot*
*With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
All Other Kitchen Equipment:
???? Film & Photography Equipment:
WANT MORE DELICIOUS VEGAN RECIPES & INSPIRATION?
My Favourite VEGAN Protein Source. 3 INCREDIBLE RECIPES
MEATBALL BÁNH MI, CAJUN FRIED 'CHICKEN' & CHINEASE STYLE SWEET & SOUR.
written recipes
Bánh mi -
Crispy Cajun -
Chinese Sweet n Sour -
MY NEW BOOK!!!!!!!!!! ???? Plants Only Kitchen Cookbook -
SIGNED COPIES -
Video Kindly Sponsored by the best TEMPEH in the UK @plantpowerfoods
???? Vegan 100 Cookbook -
???? Vegan Christmas Cookbook -
NEW MERCH -