Veggie RECIPE | Veggie ham wrap with cuban black beans spread
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Veggie wraps are super healthy, easy to make and perfect for lunch.
We paired this veggie ham wrap with our super tasty homemade Cuban black bean spread (see recipe below)
For this wrap you need:
Tortillas
Cuban black bean spread
Our organic Veggie Parisian Ham
whole sweet corn
Fresh salad
For the cuban black bean spread:
In a blender, mix together
1 can of black beans (rinsed and drained)
2 tbsp olive pesto
½ onion
1 garlic clove
3 tbsp tahini
1 tbsp lime juice
2 tbsp olive oil
1 tsp ground cumin
salt and pepper to taste.
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PASTA SALAD 3 WAYS (Literally The Best Pasta Salads I've Ever Had)
It's time to get excited about pasta salad again. I'm showing you my take on 3 classics fit for a king or a casual backyard bbq. Use my link get your 2 free lobster tails and 2 grassfed ribeyes when you try Butcher Box:
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*note: I create all of my recipes in grams. Using grams will deliver the closest outcome to what you see in my videos*
CREAMY
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb elbow macaroni
25g or 2tbsp white distilled vinegar
splash of olive oil
30g or 1/2c shallot finely minced and rinsed
60g or 1/2c celery, finely chopped
30g or 1/3c scallion, thinly sliced
100g or 3/4 cup frozen peas (thawed)
100g or 1/4lb bacon, crispy and chopped
5g or 1/2-3/4c fresh dill
black pepper & salt to taste
DRESSING FOR CREAMY
Add the following into a high sided container:
1 egg
50g or 1/4c sour cream
25g or 2tbsp dijon mustard
15g 1 1/4tbsp sugar
10g or 3/4tbsp lemon juice
5g or 1tsp Worcestershire
5g or 3/4-1tsp salt
1/2 clove garlic.
300g or 1 1/3c neutral oil (light colored olive oil, grapeseed, canola)
Blend with immersion blender and stream in oil.
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11min or until tender. Drain, reserving a few scoops of pasta water. Add vinegar and a splash of olive oil to drained pasta and allow to cool to room temp. Once cooled, add shallot, celery, scallion, peas, bacon. Add a couple of dollops of creamy dressing and a bit of pasta water and gently stir until pasta is well coated, but not swimming in dressing. Add dill, salt and pepper to taste, & stir to combine.
PESTO PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use shells)
25g or 2tbsp white distilled vinegar
splash of olive oil
300g or 1 1/4c pesto (recipe below) + more for garnish
200g or 1c mozzarella pearls, halved
200g or 1c cherry tomatoes, halved (I recommend sungolds)
Strong pinch grated parm
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add pesto and stir to combine. Add mozz, tomatoes, and strong pinch of parm. Fold to combine.
PESTO for SALAD
Add the following to food processor and spin on high for 20-30sec or until well broken down.
100g or 3/4c toasted pine nuts or walnuts
100g or 5ish c basil
20g 1ish c parsley
30g or 1/2c shallot (minsed and rinsed)
100g or 1+c grated parm
225g or 1 3/4c cold olive oil
5g or 3/4-1tsp salt
30g or 2tbsp lemon juice
CLASSIC MOM'S SYLE/DELI PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use rotini)
25g or 2 tbsp white distilled vinegar
splash of olive oil
150g or 1/2-3/4c b-man's Italian Dressing (recipe below)
65g or 1/4c fresh mozzarella, diced
100g or 1/2c black olives, halved
50g or 1/2c pepperoncini, sliced
100g or 1 3/4c oil-packed sun dried tomatoes, sliced
60g or 1/2 of a med red bell pepper, diced small
60g or 1/4lb Genoa salami, sliced
75g or 3/4c grated parmesan
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11-12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add dressing, mozz, olives, pepperoncini, sun dried tomatoes, red bell pepper, salami, and grated parm. Stir to combine and add additional dressing, parm, and/or salt to taste, if needed.
BMAN'S ITALIAN DRESSING
Add the following into a high-sided container, blend with immersion blender and slowly stream in 200g or 1c neutral oil (light colored olive oil, canola, grapeseed, etc)
25g red wine vinegar
45g or or 2 tbsp white distilled vinegar
20g or 1/3c red onion, rinsed
1 garlic clove
15g or 1/8-1/4 of a red bell pepper
25g 1 1/2tbsp grainy mustard
15g or 1 1/4tbsp sugar
5g 3/4-1tsp salt
1/4 tsp each of: oregano, basil, black pepper, and chili flake
#pastasalad #bestpastasalad #macaronisalad
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Rice and black bean jar salad
In this video, learn how to make a tasty rice and black bean jar salad with a chilli and cumin dressing, perfect for lunch on the go.
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Spicy Black Bean and Rice Salad | Vegetarian Recipes | Allrecipes.com
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Watch how to make a fresh, light, and healthy black bean salad that can be either a side or main course. Simply toss cooked rice and black beans with seasonings. It's a great choice for warm summer evenings.
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Simple Middle Eastern Salad
One of my most popular recipes on YouTube!
Find the written recipe for this salad here:
Try topping it with my chicken shawarma:
#simplesalad #salad #arabicsalad
Super Versatile Meal Prep! VEGAN HAM RECIPE, Black Bean & Carrot Stew, SMASHED Potatoes + Falafel
Do you hate meal prep because you refuse to eat the same thing every day? Then this predominantly plant based meal prep is the prep for you! Cook up these components and try a new combination every day of the week.
------ RECIPES ------
Smashed potatoes:
Black Bean Stew:
-Add 1.5 cups of chopped carrots, 1/5 cup of white onion, ½ cup of mini sweet peppers and 1 Roma tomato to a pot and sweat for 7 minutes.
-Next, add 2 cups of veggie stock, 1 tablespoon of tomato paste, ½ tablespoon of cumin, garlic power, chili powder and oregano, and 2 cans of black beans (or 2 cups of dry black beans that you’ve already cooked). Salt and pepper. Simmer for 20 minutes covered.
-Then, add in minced garlic (2-3 cloves), ¼ cup of fresh cilantro and ¼ - ½ cup of corn depending on your preference. Cover and simmer for another 7-10 minutes.
Tofu Ham for Denver Omelettes:
-Cut 1 block of firm tofu into columns or sticks and boil for 20 minutes.
-Drain before adding to hot for food’s tempeh bacon marinade here: (although I add some sliced garlic cloves to mine as well).
-Marinate for how long as you’d like – you can do 30 minutes, you can do overnight. Sauté in a pan with olive oil, until crispy.
--Optional: sprinkle a bit of brown sugar on top while you’re sauteing. Makes the tofu a bit more crispy and delicious)
Falafel:
@Downshiftology -
Roasted Cauliflower:
-Cut a fresh head of cauliflower and toss the florets in olive oil, salt, pepper and chili power. Bake on 400 degrees for 40-45 minutes
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