Garlic green beans
I'm sharing my delicious and healthy garlic green bean recipe today! You can serve it as a side dish with rice.
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Pickled Runner Beans
My Sustainability Journey, adjusting my lifestyle to reduce my carbon footprint and sharing what I have learnt along the way. Hints on growing runner beans, making sweet pickling vinegar and sterilising jars to make pickled runner beans.
Indian Spiced Cauliflower and White Bean Patties with Pickled Beans and Yogurt Sauce
Recipe at:
Chef Rebecca Peizer from The Culinary Institute of America prepares a flavorful gluten-free and vegetarian appetizer: Indian Spiced Cauliflower and White Bean Patties with Pickled Black Bean and Mango Chutney topped with Cucumber Yogurt Sauce. The dish has a wonderful combination of sweet, savory, spicy, tart, creamy and flavors.
NO SUGAR Quick Pickles Master Recipe for Pickling any Vegetable
Use this NO SUGAR Quick Pickles Master Recipe for Pickling any Vegetable. These instructions also include a Basic Pickling Spice Recipe.
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0:00 Introduction
0:56 Ingredients for Making NO Sugar Pickled Vegetables
7:44 How to Make NO Sugar Pickled Vegetables
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➡️ABOUT THIS VIDEO: In this video, Mary from Mary's Nest shares a NO SUGAR Quick Pickles Master Recipe for Pickling any Vegetable.
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▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
High Protein Spicy Turkish Chickpea Salad, Nohut Piyazi
Piyaz, usually a name for a salad with beans in Turkish cuisine, is adopted from the Persian word, (फ़ारसी) meaning onions. This version with the chickpeas is called “Nohut Piyazi”, meaning “Piyaz with Chickpeas”.
One of the best things about Nohut Piyazı is its versatility – you can use a variety of vegetables to suit your taste, and it's easy to adjust the recipe to make it spicier or milder. It's also perfect for a light lunch or dinner, or as a side dish to accompany grilled meats or fish.
Whether you're a vegan looking for new meal ideas or just want to try something new and delicious, you won't want to miss this easy and tasty Turkish dish. Give Nohut Piyazı a try and let me know what you think in the comments!
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Ingredients:
• 250 g chickpeas (soaked overnight and cooked)
• Olive oil, ¼ cup, 50 ml, extra 2 tbsp to fry the chickpeas
• 1 onion, thinly sliced into crescents
• 2 garlic cloves, chopped
• 1 red pepper, thinly sliced
• 2 sun dried tomatoes, finely sliced
• 2 tsp paprika powder
• 1/2 tsp ground cumin
• 1/2 tsp chili / red pepper flakes (pul biber)
• 1 tsp ground sumac
• 2 tbsp freshly squeezed lemon juice
• 1 cup chopped parsley
• 5 - 6 leaves fresh basil
• 2 tsp salt or to taste
Instructions:
1. Soak the chickpeas overnight, drain and cook in simmering water for 1.5 hours until soft
2. Drain and set aside. Alternatively use canned cooked chickpeas
3. In a pan, heat up 2 tbsp oil or olive oil and add the chickpeas.
4. Add 1 tsp salt and 2 tsp paprika, stir and cook for 5 minutes until chickpeas are red and fragrant.
5. Set aside the chickpeas, scrape all the spices from the pan.
6. Chop the onions, garlic, red pepper and the sun dried tomatoes and set aside
7. Heat the olive oil in a pan over medium heat, add the onions and garlic,
8. Stir and cook for 3 - 4 minutes until the onions are slightly soft and the garlics are fragrant
9. Add the chopped red peppers, dried tomatoes and 1/2 tsp salt. Stir and cook for 2 minutes.
10. Turn off the heat, let it cool down and add ½ tsp cumin, ½ tsp chili flakes, 1 tsp sumac
11. Add the mixture over the chickpeas together
12. Mix to combine the spices with the ingredients.
13. Finely chop the parsley and fresh basil and add into the bowl
14. Squeeze 2 tbsp of lemon juice and add into the ingredients.
15. Gently mix the ingredients to combine without bruising the herbs.
16. Serve in a bowl and enjoy with flatbread as a main or serve as a salad / side dish
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3 Asian VEGGIE SIDE Dishes!
3 Asian VEGGIE SIDE Dishes You'll Make Over and Over Again
Link to my wok:
Crispy Garlic Green Brans
12 oz bag of green bean
4 garlic cloves, minced
1 teaspoon ginger, minced
2 tablespoons soy sauce
2 teaspoons honey or sugar
1/2 teaspoon sesame oil
1 teaspoon sambal / chili garlic sauce
1 tablespoon ghee
Prep your green beans, wash and cut into 2-3 inch pieces
In a wok, heat on high and when it gets hot, add ghee. Let it melt then add the green beans, sprinkle a bite of salt, stir frying for a minute or two until it gets charry. Add the garlic and ginger, stir fry for another minute, then add the soy sauce, honey, sesame oil, and chili sauce. Stir fry again and you're done!
Thai Curry Green Cauliflower
1 small head of cauliflower, cut into florets
1 tablespoon coconut oil
1 tablespoon green curry paste
2 tablespoons broth
1/2 teaspoon ginger, minced
1 teaspoon honey or maple syrup
1 tablespoon shallots, minced
In a small bowl, mix the green curry paste, broth, ginger, and maple syrup together. Set aside.
Wash and prep the cauliflower.
In a wok, heat up the coconut oil and add the cauliflower. Add 1 - 2 tablespoons water and cover with it a lid for 2 minutes to steam / cook it a little. Open the lid and let the water evaporate. Stir fry until it's a bit charred and add shallots, then the green curry mixture. Mix until it's fully coated and serve.
Miso Soy Butter Brussels Sprouts
1 lb brussels sprouts
1 tbsp shallots
Miso soy butter sauce:
1 tablespoon butter
1 tablespoon miso
1 tablespoon soy sauce
1 tablespoon mirin
In a small pot, melt butter and once it's fully melted, turn it off. Add the miso, soy sauce, and mirin. Mix well until all combined then set aside.
In a large wok, add 1 tbsp ghee and let it melt. Add the cut up brussels sprotus and stir fry for 2 minutes until it starts to look charred and translucent. Add the shallots. Once brussels sprouts are the tenderness you like, add the miso soy butter sauce and cook for another minute. Serve hot.
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