Mediterranean Chickpea Salad Recipe!
Mediterranean Chickpea Salad Recipe!
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Ingredients:
For Salad:
Garbanzo Beans 15 Oz
Cucumber 1 Cup
Cherry Tomato 1/2 Cup
Mixed Bell Pepper 1/4 Cup
Olive 1/4 Cup
Onion
Parsley
Dressing
For Dressing:
Garlic Clove 1
Lemon Juice 1 Tbsp
Honey 1 Tbsp
White Vinegar 1 Tbsp
Olive Oil 2 Tbsp
Salt
Black Pepper
#chickpeasalad #mediterranean #salad #dishanddevour
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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I wish I knew this easy asparagus recipe before - How to Cook Asparagus in a Pan
Cooking asparagus can't be easier with this recipe! Make sure you wash your asparagus well before cooking. It's a perfect side dish for any meat or fish and should not take more than 15 minutes to cook!
Ingredients:
300-400 g of asparagus
3 cloves of garlic
2-3 tablespoons olive oil
Salt to taste
Dried chili powder
2 tablespoons wine vinegar
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???? Like the video! I will be very happy and it will help me grow the channel.
✍️ Write a comment or ask me a question about this recipe. I will be more than happy to answer you.
???? You can also share this video with your friends on social networks to let them know what dish you want to cook next.
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Thank you and have a wonderful day!
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Mouthwatering Asparagus Risotto & Italian Sausage | Mariano's Cooking | S1E3
We've got another incredible recipe from our Nonno, Mariano! This time he shares his process of making a perfect mouthwatering 'risotto', with a twist. Grab a glass, sit back, and enjoy!
???? If you enjoyed this video, don't forget to Like it and leave a Comment. We love hearing from you and Mariano gets a kick out of the comments!
▶️ Subscribe for more great recipes by Mariano:
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For more Mariano's Cooking, check out these other great episodes:
???? The BOSS of Tomato Sauce (Best Sauce Recipe):
???? How to Make FRESH Homemade Pesto:
???? The PERFECT Sunday Dish - Spaghetti & Meatballs:
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????️ All our recipes and more great Mariano's Cooking content can be found here:
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All profits are donated to CapitalCare Foundation, enriching the lives of seniors in our community!
???? Ayougo!
#MarianosCooking #Cooking #Recipes #Food #Risotto #Recipe
ASPARAGUS RICE - a real italian, creamy risotto recipe
for details:
recipe for 2 people (559 kcal/ 1 person)
ingredients:
190 g rice (risotto rice),
1-2 tsp olive oil,
500 g fresh asparagus,
½ onion,
½ clove of garlic,
2 pinches of sugar,
2 tsp parsley,
½ soup cube (5 g),
5-10 g butter,
1-2 tbsp grated parmesan,
salt/pepper,
circa 700 ml water
to success!
Gennaro Contaldo's Spring Vegetable Risotto Recipe | Citalia
Made with fresh, spring vegetables such as asparagus, peas, broad beans, and courgettes, Gennaro Contaldo’s Risotto Primavera (spring vegetable risotto) is an easy meal to prepare and provides a real taste of the season.
Risotto is mainly a northern Italian dish due to the rice growing regions of Lombardy, Piemonte and Veneto, however, it is now widely eaten all over Italy and here in the UK too.
Do you want to know how to make risotto? Gennaro Contaldo shows you how to make his delicious vegetarian risotto in this easy to follow video. Enjoy!
Ingredients
• 2 x courgettes
• 100g asparagus
• 4 tablespoons olive oil
• 1 x small onion, very finely chopped
• ½ stalk celery, very finely chopped
• 350g arborio rice
• 100g fresh peas, clean weight
• 100g fresh broad beans, clean weight
• ½ glass white wine
• 1.5 litres vegetable stock, kept gently simmering in a pan
• 25g butter
• 25g parmesan cheese, freshly grated
Method
First prepare the courgettes. Wash well and trim the ends. With a small sharp knife, cut strips lengthways of the green part and chop very finely. Discard the white middle bit (you can keep for your vegetable stocks). Then prepare the asparagus. Discard the hard part of the asparagus, finely chop the rest keeping aside the tips.
Heat the olive oil in a saucepan. Add the onion and celery and sweat on a gentle heat. Add the rice and stir well coating each grain with the oil ensuring you don't burn the rice so keep on a gentle heat and keep stirring. You will notice the rice granules become shiny. At this stage, add the white wine, keep stirring until the wine evaporates. Then add the peas, broad beans, courgettes and asparagus (not the tips), mix well, always ensuring that the vegetables do not stick.
Add a couple of ladlefuls of stock and keep stirring until the liquid evaporates. Then add more stock and continue to do so for about 20/25 minutes. About 5 minutes before the end of cooking time, add the asparagus tips. Remove from the heat, beat in the butter and parmesan.
Leave to rest for a minute and serve immediately.
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