Pete Evans' Harira Lamb Soup Recipe
Pete Evans shares this recipe for Middle Eastern Harira Lamb Soup, in the June 2014 issue of OH! Magazine (ohmagazine.com.au)
Morocco - Argan oil: Tajine with goat meat, couscous and aubergine salad | At our Neighbour's Table
The southwest of Morocco is characterised by a barren landscape. In the province of Tafedna, 150 km north of Agadir, argan trees are cultivated on this dry soil. They are among the oldest and rarest plants on earth and only thrive on a few stretches of land in Morocco. During the months of drought, they look for water at depths of up to 40 metres. If it doesn't rain for a long time, they simply stop growing for a few years. The thorny trees produce a true miracle fruit. The valuable argan oil is pressed from its seeds.
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Typical Moroccan dishes are prepared with the oil in the region: Tajine with goat meat, liver kebabs, couscous and aubergine salad.
For argan production, women all over Morocco join together in cooperatives. This makes the work more efficient. Halima moved to the village from Casablanca 6 years ago for love and has been running the local cooperative ever since. has been its president for 5 years.
She is the only woman in the village who drives a car and who sometimes travels to Agadir, 2 hours away, for special ingredients for her dishes.
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For her stepson Brahim, the argan trees are also important - in the impassable, dry terrain, his acrobatic animals find their food - the flesh of the argan fruit. To do this, they climb into the thorny trees and eat the fruit - spitting out the kernel. His nephew Ayoub likes to help around the house after school. Either he cooks a regional tajine together with his uncle or he roams the argan fields with his donkey in search of suitable branches for his grilled liver skewers. At dinner, Halima likes to test her latest ideas - for example a herbal scrub - with the leftovers from the argan oil production, henna and local herbs.
At our Neighbour's Table - Morocco | Season 2019 - Episode 237
2019 © Licensed by Berlin Producers
delicious couscous and stew recipe // Flo's Fab Food
Hey Guys,
Today i decided to make a really easy and laid back 15 min meal, it is couscous served with a delicious kidney bean stew. This recipe is so easy to make and is great for late fix-ups. i love this recipe because it uses everyday ingredients that you can find in your fridge and it is very flexible and adjustable.
This recipe only has 7 ingredients in it making it really simple and a good recipe to make, you can use this recipe as meal prep and pop in the fridge or you can cook it from fresh.
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INGREDIENT????????
1/2 onion
2 garlic cloves
1/2 red and yellow bell pepper
1/4 sweet chilli pepper
1 tomato
1 cup kidney beans
1 cup couscous
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Delicious, Easy Vegetable Couscous recipe and Healthy Cuisine
Easy Vegan Meal For Autumn????, One Tray Veggie Roast????
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Huge Mistakes Everyone Makes When Cooking Beef Stew
When the winds start getting chilly and the leaves begin to turn, it's best to warm the soul with a hearty beef stew. Besides warming your body up for the cold months, a well-made beef stew is also packed with healthy carbs, protein, and lots of veggies.
Even though it's called beef stew, a proper pot will actually have more vegetables than meat, and it’s one of those dishes that will trick you into consuming more vegetables. Even the most carnivorous of eaters will not complain about a hearty and rich beef stew in front of them.
So, to keep your beef stew hearty, here are huge mistakes that you will want to avoid the next time you make a pot.
#BeefStew #Cooking #Tips
Using the wrong meat | 0:00
Not searing the meat | 0:51
Not using aromatics | 1:53
Using the wrong liquid | 2:41
Overly thick stew | 3:46
Not skimming the fat | 4:45
Not adding acid | 5:33
Read Full Article:
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
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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.
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