Irresistible 3-Bean Garlic Skillet | Sarten de Alubias al Ajo Recipe
EPISODE 586 - How to Make a 3-Bean Garlic Skillet | Sarten de Alubias al Ajo Recipe
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VEGETABLE QUINOA NOURISH BOWL Recipe | HIGH PROTEIN Vegan and Vegetarian Meal Ideas
Indian Style Vegetable Quinoa Nourish Bowl Recipe is a perfect one pot meal.
Healthy Vegan and Vegetarian Meal Ideas. Easy Quinoa recipes for any day of the week.
???? Let me know in the comments if you enjoyed my vegan nourish bowl recipe?
▶️ INGREDIENTS for Quinoa Recipes: (3 to 4 servings)
1 cup/190g Quinoa (soaked for about 30 minutes)
3 Tbsp Olive oil
1+1/2 cup 200g Onion
1+1/2 Tbsp Garlic or to taste - finely chopped
1/2 Tbsp Ginger or to taste - finely chopped
1/2 Tsp Turmeric
1 Tsp Paprika (NOT SMOKED)
1 Tsp Ground Cumin
1 Tsp Ground Coriander
1/4 Tsp Cayenne Pepper (Optional)
Salt to taste (I have added total 1/4 + 3/4 teaspoon of pink Himalayan salt)
150g / 1 cup Carrots
130g / 1 cup Green Beans
200g / 1 cup Tomatoes - chopped
70g / 1/2 cup Frozen Green Peas
325ml / 1+1/3 cup Water OR AS REQUIRED (???? Sometimes one batch of quinoa can be more dry than the other, SO ADJUST THE COOKING WATER QUANTITY ACCORDINGLY)
100g / 3+1/2 cup Spinach - LEAVES ONLY (I have added baby spinach)
Lemon juice to taste (I have added 1/2 tablespoon)
Ground Black Pepper to taste (I have added 1/2 teaspoon)
1/2 cup / 70g Cashews (Toasted)
2 Tablespoon / 5g Cilantro (Coriander leaves) - very finely chopped
▶️ METHOD:
Start by thoroughly washing the quinoa a few times until the water runs clear and then soak in water for about 30 minutes. Once the quinoa is soaked, drain the water from the quinoa and let it sit in the strainer.
To a heated pan add the cooking oil, onion and 1/4 teaspoon salt. Adding salt to onion will release its moisture and help it cook faster so please don’t skip it. Fry the onion on medium to medium-high heat until it just starts to brown.
Once the onion has starts, add the finely chopped garlic and ginger and fry for 30 seconds. Then add carrots, green beans and spices (Turmeric, Paprika,Ground Cumin, Ground Coriander, Cayenne Pepper) and mix well. Fry on medium heat for about 2 to 3 minutes. Then add the soaked quinoa, chopped tomatoes, frozen peas, salt and water to the pan. Bring it to a vigorous boil. Then cover the lid and reduce the heat to low. Cook on low heat for about 20 to 25 minutes or until the quinoa is cooked.
Once the quinoa is cooked, turn off the stove. RIGHT AWAY ADD THE SPINACH LEAVES WHILE THE QUINOA IS STILL STEAMING HOT, SO THAT THE SPINACH CAN WILT FROM THE HEAT. Along with lemon juice and ground black pepper and mix thoroughly BUT GENTLY. Top it with toasted cashews and chopped cilantro (coriander leaves). Serve hot.
▶️ IMPORTANT TIPS:
???? Thoroughly wash the quinoa, this will get rid of any impurities/gunk/bitterness and will give a cleaner taste to the quinoa
???? Every stove is different SO ADJUST THE HEAT AND COOKING TIME AS REQUIRED
???? Adding salt to onion will release it's moisture and will help it cook faster so please don’t skip it
???? Sometimes one batch of quinoa can be more dry than the other, SO ADJUST THE COOKING WATER QUANTITY ACCORDINGLY
???? After the quinoa is cooked. RIGHT AWAY ADD THE SPINACH LEAVES WHILE THE QUINOA IS STILL STEAMING HOT, SO THAT THE SPINACH CAN WILT FROM THE HEAT.
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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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Cottage Cheese Steak | Sanjeev Kapoor Khazana
A classic American Steak recipe for all vegetarians made using paneer, coated with flavourful herbs and roasted to perfection.
COTTAGE CHEESE STEAK
Ingredient
400 gram Paneer cut into 2 inch x 1 ½ inch thick slices
1 tbsp parsley, chopped
3 tsps mixed herbs, chopped
Crushed black pepper to taste
Salt to taste
1tsp red chilli flakes
4 tbsps olive oil
1 tbsp refined flour
½ medium yellow squash and green zucchini, sliced
1 cup coloured capsicum triangles
10 – 12 broccoli florets, blanched
1 carrot sliced and blanched
Sauce
1 tbsp butter
1 tbsp flour
1 cup veg stock
1 tbsp worcestershire sauce
Crushed black pepper to taste
Salt to taste
Method
1. Mix together parsley, fresh herbs, salt ,chilli flakes, olive oil and mix well, add paneer ,cornstarch mix well and set aside to marinate for 10 – 15 minutes.
2. In a bowl add yellow squash and zucchini, coloured capsicum, broccoli, carrots, remaining chilli flakes, salt ,black pepper powder, remaining mixed fresh herb, 1 tbsp olive oil and mix well.
3. Heat 1 tbsp olive oil in non stick pan add vegetable and sauté well and cook for 2- 5 minutes.
4. Heat remaining olive oil in same non stick pan place paneer and shallow fry till light golden from both the sides.
5. For sauce, add butter ,refined flour sauté till brown, add vegetable stock, worcestershire sauce, crushed black pepper and salt mix well cook for 2-3 minutes or until the sauce thickens.
6. Serve paneer steak with prepared vegetable and sauce.
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Rajma Chawal Jammu style | कश्मीरी राजमा बनाने की विधि | Rajma chawal recipe | Chef Ranveer Brar
JAMMU special RAJMA - Every cuisine has its own unique signature, in terms of its spices, ingredients and cooking techniques. This Kashmiri style Rajma is not your usual Rajma :)
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???????????????????? ???????????? ???????????????????? ???????????????????????????? ????????????:
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KASHMIRI RAJMA
Preparation time 10 minutes
Cooking time 30-35 minutes
Serve 2-4
Ingredients
For Cooking Rajma
3 ⅔ cups Kidney beans, soaked, राजमा
2 no. Black cardamom, बड़ी इलायची
¼ tsp Dry fenugreek seeds, मेथी दाना
Water as required, पानी
2 Bay leaf, तेजपत्ता
Water as required, पानी
Salt to taste, नमक स्वादअनुसार
For Ginger Garlic paste
2-3 no. Green chillies, हरी मिर्च
1 inch Ginger, peeled, अदरक
4-5 Garlic cloves, लहसुन
For Tempering
2 tbsp Mustard oil, सरसों का तेल
2 Bay leafs, तेजपत्ता
1 tsp Cumin seeds, जीरा
3 medium Onions, finely chopped, प्याज
Prepared Ginger Garlic Paste, अदरक लहसुन का पेस्ट
Little water, पानी
A pinch of asafoetida, हींग
2 tsp Degi red chili powder, देगी लाल मिर्च पाउडर
½ tsp Turmeric powder, हल्दी पाउडर
1 tsp Coriander powder, धनिया पाउडर
Little water, पानी
½ cup fresh Tomato puree, ताज़े टमाटर की प्यूरी
2 tbsp Curd, beaten, दही
Salt to taste, नमक स्वादअनुसार
Remaining Rajma Water, बचा हुआ राजमा का पानी
Boiled Kidney beans, उबले हुए राजमा
Salt to taste, नमक स्वादअनुसार
1 tbsp Ghee, घी
For Garnish
Coriander sprig, धनिया पत्ता
Process
For Cooking Rajma
In a pressure cooker, add kidney beans, black cardamom, dry fenugreek seeds, water as required, bay leaf, water as required and salt to taste.
Cover it with the lid and cook it for 3-4 whistles.
For Ginger Garlic paste
In a mortar pestle, add garlic cloves, green chilies, ginger and make a coarse paste.
Keep it aside for further use.
For Tempering
In a handi or kadai, add mustard oil, once it's hot, add bay leaf, cumin seeds, onions and saute it for a minute.
Add prepared ginger garlic paste and cook it for a minute.
Add little water, a pinch of asafoetida, degi red chili powder, turmeric powder, coriander powder and saute it well.
Add tomato puree, curd, salt to taste and cook it well.
Add remaining rajma water, boiled kidney beans, salt to taste and cook for a while.
Finish it with ghee and transfer it to a serving bowl.
Garnish it with coriander sprig and serve hot with rice.
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Vegan Special Fried Rice MUST SEE!
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I took inspiration for this recipe from Jamie Oliver. Minus the egg and I added a few other things to give it extra flavour. Easy to make and can be enjoyed as a main meal or a side dish. Its versatile so you can leave out the cashews, tofu or Oumph! and swap for peanuts, a beef substitute or use extra veg. The cold mango and pomegranate seeds compliment the hot rice. I used wholegrain rice with added quinoa in this recipe.
TIP: If you can't get hold of Oumph! why not use The Vegetarian Butcher Nochicken chunks, soya, Linda McCartney pulled chicken or Quorn. Always use precooked packet rice or it will be too sticky. Make sure the frozen peas and Oumph! are fully cooked before serving.
Serves 2 as a side or one as a main meal.
Ingredients
4 spring onions, chopped
½ cup of peas
1 pack (250g) wholegrain rice
100g crumbled firm tofu
1 tbsp soy sauce
2 tbsp nutritional yeast
Generous pinch of black salt (gives egg flavour)
¼ cup raw unsalted cashews
60g Oumph! The Chunk (Or vegan chicken)
1 tsp Chinese five spices
80g black bean sauce
Method.
Drain the tofu and using a fork mash in a bowl. Leave it fairly chunky for the egg like texture. Add the nutritional yeast, salt and soy sauce. Mix together and let it marinade while you prepare the rest of the dish.
Heat 1 tbsp of ground nut/sesame oil in a wok or frying pan. Add the chopped spring onion, garlic, peas and Oumph! Stir on a high heat for a couple of minutes. Add the spices, marinated tofu and cashews and stir constantly so it doesn't burn. After a minute or so add the black bean sauce (save some to garnish) and stir in thoroughly. Now add the rice and lower the heat. Make sure the rice is coated in sauce and the grains aren't stuck together (use the back on the spoon to separate). Cook on a low heat for 5 minutes stirring a few times. Be sure the Oumph! Is fully cooked before serving. Using a smallish bowl (that will fit the rice) brush with a little oil to stop the rice sticking. Add the rice and press firmly into the bowl . Using a warm plate (not hot) place over the top of the bowl and tip upside down. Tap the bowl and give it a little shake. When you lift away the bowl you should have a perfectly formed mound. Garnish with mango and pomegranate seeds and the rest of the black bean sauce. Serve immediately. Enjoy!