Poêlée Haricots Verts Pommes de Terre Recette Facile et Rapide
Découvrez notre recette maison de la poêlée aux haricots verts et pommes de terre. Pour réussir cet excellent plat, vous aurez besoin des ingrédients suivants:
- 500g de Haricots verts
- 3 Pommes de terre (500g)
- 2 Gousses d'ail
- Feuilles de Persil
- Huile d'Olive
- Herbes de Provence
- Sel et poivre
----------------------------------
Recette pour 3 à 4 personnes
Temps de préparation: 10mn
Temps de cuisson: 15 à 20 mn
Bon Appétit bien sur !
----------------------------------
Retrouvez nous sur les réseaux sociaux
----------------------------------
Partagez et liker cette vidéo pour nous soutenir
----------------------------------
Abonnez-vous et activez la clochette
----------------------------------
#recette #poeleelegumes #recettefacile
Haricots sautés / Haricot rouge frit/ beans/ Fried beans #cuisinecamerounaise #cuisine #haricots
Vegan Cassoulet Recipe | French White Bean Stew
✿ Veganlovlie Recipes / Stews: Vegan cassoulet or a white bean stew that originates from southern France.
Since white beans are the soul of this dish, it is easy to adapt it to a vegan preparation where various types of vegetable sausages, smoked or marinated tofu or seitan can be incorporated.
✿ PRINTABLE RECIPE ✿
▶
✿ VIDEOS MENTIONED / RECIPE SUGGESTION ✿
-- How to make Ginger Garlic Paste
▶
✿ COOKING EQUIPMENT ✿
We use this Pressure Cooker -
Cast iron skillet -
✿ Our Photography & Filming gear ▶
✿ In our @ VEGANLOVLIE KITCHEN ✿
» Circular wooden board and rolling pin:
» Pressure cooker:
» Cast iron skillet:
» Circular wooden board and rolling pin:
» Cast iron griddle:
» Hand blender:
» Blender:
» Measuring cups:
» Measuring spoons:
» Kitchen food scale:
» Dry food containers:
» Stainless steel food containers set:
» Thermos thermal water bottle:
» Manual spice grinder -
» Carbon steel wok -
» Burnished bamboo angled spatula
» Burnished bamboo all-purpose spatula -
» Chinese cleaver -
__
✿ Help Veganlovlie Grow ✿
▶ Like, comment and share this video. It means a lot to us.
▶ Subscribe to the channel for more free recipes.
Don't forget to enable your notifications so that you don't miss any uploads. It's the little bell icon besides the channel name once you subscribe. (✿◠‿◠)/
__
✿ SIGN UP FOR UPDATES
-- when we upload new recipes, cooking tips and other resources --
▶
✿ LET'S CONNECT ON SOCIAL MEDIA
▶ Facebook -
▶ Twitter -
▶ Instagram -
▶ Pinterest -
▶ Google+ -
✿ SUPPORT US
If you would like to support this channel, you can make a donation via:
▶ Paypal -
✿ OUR WEBSITE
▶
❤❤
Teenuja (◕‿◕✿) + Kevin ⊂◉‿◉つ
__
☢ FILMING AND VIDEO EDITING
▶ Kevin Mangaroo -
#veganlovlie #veganrecipes #cassoulet #vegetarianrecipes
Rice Ramen Noodle Bowl |plant based Japanese ebook | chef julia | 2023 UWL Bundle | no oil
#plantbasedjapaneseebook #chefjulia #wholefoodplantbased #oilfree #2023UWLBundle
LINK TO ULTIMATE VEGAN HEALTH AND WEIGHT LOSS BUNDLE, FEB 3-12, 2023 ONLY, $49 FOR OVER $6000.00 WORTH OF CONTENT. MY NEW PLANT-BASED JAPANESE EBOOK IS IN THE BUNDLE ALONG WITH 113 OTHER EBOOKS, COURSES, COUPONS AND CONTENT! PURCHASE AT THIS LINK:
Chef Julia
Rice Ramen Noodle Bowl
10 ounces Rice Ramen noodles (Lotus Foods has a selection of flavors and I used black ramen for this recipe.)
Sesame Ginger Tofu, sliced and cut into cubes
4 cups cabbage, Napa or green, sliced
8 ounces shiitake mushrooms, sliced
½ red bell pepper, cut into matchstick pieces
½ large onion, sliced
½ cup shredded carrots
Sauce
2 tablespoons red or white miso paste
2 tablespoons Tommie’s teriyaki sauce
3-4 scallions, thinly sliced
Sriracha to taste
In a 12-inch skillet, over medium high heat, saute the vegetables, starting with the cabbage. Add the mushrooms, bell peppers and onions, cooking all the vegetables until they are tender crisp, about 5-7 minutes, add a little water if they stick to the pan. In the meantime, cook the noodles.
In a large pot of boiling water add the noodles. Boil for 5 minutes or until they are cooked to the desired texture. Remove the noodles with a spider tool or slotted spoon/tongs and place in serving bowls or in a large serving bowl. Save the noodle water. Cover the noodles with the cooked vegetables and tofu cubes. Mix the miso paste and teriyaki sauce with about 11/2 cups of reserved noodle water and ladle this mixture over the noodles, tofu and vegetables. Garnish with scallions and drizzle with Sriracha.
Please subscribe to my YouTube Channel
For ebooks, access to all Zoom classes I’ve taught, retreats and other content go to my website:
Chef Julia 21 Day Challenge Ebook
Plant-Based Breakfast Favorites
50 Recipes in 50 Days of Facebook Live Ebook
Plant-Based Holiday Table Ebook
Plant-Based Basics EBook
Plant-Based Gourmet Ebook
Plant-Based Holiday Desserts
Chef Julia Amazon Store
Plant-Based Breakfast Favorites Printed Book at Amazon
New ebook Plant-Based Japanese is available at my website after February 12, 2023
Thanks for watching the video Rice Ramen Noodle Bowl
Roasted EGGPLANT & BEANS NUTRITION BOWL | HIGH PROTIEN Vegetarian and Vegan Meal Ideas
Roasted Eggplant & Beans Nutrition Bowl. High protein vegetarian and vegan meal Ideas for any day of the week.
???? Let me know if you enjoyed my healthy vegan nourish bowl recipe.
▶️ RECIPE INGREDIENTS: (3 to 4 servings)
???? To roast the Eggplant and Red Bell pepper:
Olive oil
1 large Eggplant / Aubergine (490g approx. including skin)
1 large Red Bell Pepper (300g approx. including seeds/core)
Aluminum foil to cover the roasted vegetables
✅ ???? Ingredients:
1+1/3 Cup / 300g ROASTED Eggplant (VERY FINELY CHOPPED INTO A MASH)
3/4 Cup / 140g ROASTED Red Bell Pepper (VERY FINELY CHOPPED ALMOST INTO A MASH)
2 Cups / 1 can (540ml can) White Kidney Beans / Cannellini Beans
1/2 cup / 75g Carrots finely chopped
1/2 cup / 75g Celery finely chopped
1/3 cup / 50g Red Onion finely chopped
1/2 cup / 25g Parsley finely chopped
???? Salad Dressing:
3+1/2 Tablespoons Lemon juice OR TO TASTE
1+1/2 Tablespoon Maple Syrup OR TO TASTE
2 Tablespoon Olive Oil (I have used organic cold pressed olive oil)
1 Teaspoon minced/grated Garlic
1 Teaspoon Ground Cumin
Salt to taste (I added 1+1/4 Teaspoon pink Himalayan salt which is milder than the conventional salt so adjust accordingly)
1/4 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
▶️ METHOD:
Pre-heat the oven at 400 F. Line a baking tray with parchment paper. Cut the eggplant in half. Score it in a crosshatch diamond pattern about 1 inch deep. Brush with olive oil. Cut the red bell pepper in half and remove the seeds/core, brush with olive oil. PLACE BOTH THE EGGPLANT AND PEPPER FACE DOWN on the baking tray.
✅???? NOTE: IT'S REALLY IMPORTANT THAT YOU PUT IT FACE DOWN ON THE BAKING TRAY. This will trap the steam and help it bake properly.
Bake in a pre-heated oven at 400 F for about 35 minutes or until the vegetables are nicely roasted and soft. Once roasted remove from the oven place it on a cooling rack. Allow it to cool down.
✅???? MAKE SURE TO COVER IT, THIS WILL LOOSEN THE SKIN of the vegetables and make it easy to peel the skin.
Drain the cooked white kidney beans (cannellini beans) and rinse it with water. Now let the beans sit in a strainer until all the water is drained. WE DO NOT WANT SOGGY BEANS here.
To a small bowl, add lemon juice, maple syrup, olive oil, minced garlic, salt, ground cumin, black pepper, cayenne pepper. Mix thoroughly until well combined. Set it aside.
By now the roasted eggplant and pepper would have cooled off. So uncover and peel the skin of the bell pepper and CHOP IT VERY FINELY ALMOST INTO A MASH. Scoop the pulp of the roasted eggplant and discard the skin, CHOP IT VERY FINELY BY RUNNING THE KNIFE SEVERAL TIMES UNTIL IT TURNS INTO A MASH.
✅???? IT'S VERY IMPORTANT THAT YOU FINELY CHOP THE ROASTED EGGPLANT AND PEPPER ALMOST INTO A MASH - to make this dish creamy and it becomes a part of the dressing.
Transfer the roasted eggplant and pepper to a large bowl. Add the cooked kidney beans (cannellini beans), chopped carrot, celery, red onion, parsley and the dressing. Mix thoroughly.
Cover the bowl and CHILL IN THE REFRIGERATOR FOR 2 HOURS, TO ALLOW THE BEANS TO ABSORB THE DRESSING. DO NOT SKIP THIS STEP.
Once chilled, it's ready to serve. This is a very versatile dish, have it with pita, in a lettuce wrap, with chips, as a salad and can also be eaten with steamed rice. It stores well in the refrigerator for 3 to 4 days (in an airtight container).
▶️ IMPORTANT NOTES:
???? After brushing the raw eggplant and pepper with olive oil, MAKE SURE TO PLACE IT FACE DOWN ON THE BAKING TRAY. This will trap the steam and help it bake properly
???? Drain the cooked beans and rinse it with water. Let the beans sit in a strainer until all the water is drained. WE DO NOT WANT SOGGY BEANS
???? IT'S VERY IMPORTANT THAT YOU FINELY CHOP THE ROASTED EGGPLANT AND PEPPER ALMOST INTO A MASH - to make this dish creamy and it becomes a part of the dressing
???? This is a very versatile dish, have it with pita, in a lettuce wrap, with chips, as a salad and can also be eaten with steamed rice. Stores well in the refrigerator for 3 to 4 days (if stored well in an airtight container)
**********
Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
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.
Subscribe for latest vegan recipes!
✅ Follow Food Impromptu:
Instagram ▶️
Pinterest ▶️
Subscribe to Food Impromptu ⤵️
*****
#salad #saladrecipe #healthysalad #vegetarian #vegetarianrecipes #vegan #VeganRecipes #VeganFood #HealthyRecipes #PlantBased #plantbaseddiet #FoodImpromptu #beans #aubergine
COMMENT CUISINER LES HARICOTS ROUGES ? RECETTE SIMPLE ET PRÊTE EN 15 MIN !
Bienvenue sur ma chaîne ! Ici tu pourras retrouver des recettes simples et rapides à réaliser !!
Salam, Bonjour ????
Aujourd'hui je vous partage ma recette des haricots rouges autrement appelés aussi Rajma.
Le haricot rouge appartient aux légumineuses. Peu calorique, il contient 85 calories pour 100g, il est donc un féculent à privilégier dans notre alimentation et celle en particulier des végétariens. Riche en protéines, minéraux et fibres, le haricot rouge est apprécié pour sa couleur, sa texture et sa saveur délicates. Le haricot rouge est un atout pour ceux en période de régime.
Le haricot rouge est doté de vertus diurétiques de par la présence de potassium et sa pauvreté en sodium,
Il bénéficie d'un index glycémique moyen qui permet une meilleure stabilité du diabète sans oublier une diminution du risque cardiovasculaire (présence de phytostérols).
Ses fibres alimentaires lui confèrent un effet rassasiant et améliorent le fonctionnement intestinal.
Il ne contient quasiment pas de lipides.
Il dispose d'une teneur particulièrement intéressante en calcium, en fer et en vitamines du groupe B, en particulier en vitamine B9 (vitamine anti-oxydante).
Pour réaliser cette recette, il vous faudra :
- 1 autocuiseur
- 1 verre (qui vous servira de doseur pour les haricots rouges et la quantité d'eau)
INGRÉDIENTS :
- 1 volume d'haricots rouges (que j'ai laissé dans un saladier rempli d'eau toute une nuit)
- 2 volumes d'eau
- 1 oignon haché
- 2 gousses d'ail râpés
- 1 tomate
- 1 piment vert (facultatif)
- 1 demi càc de poivre
- 1 càc et demi de sel (ou à votre convenance)
- 1 càc et demi de piment de cayenne
- 1 demi càc de curcuma
- 1 càc de double concentré de tomates
- ciboulette ou persil
#haricotrouge
#commentcuisinerlesharicotsrouges
#rajma
#recettepakistanaise
#recettefacile
Abonne toi à ma chaîne et like, partage sans oublier de commenter, ça fait toujours plaisir et c'est entièrement gratuit :D
--------------------Pour me suivre, voici mon nouveau compte insta : ------------------------------
Compte insta :
------------------------------------------------------Mail pro---------------------------------------------------------------
contact pro uniquement : recettepakistanaiseeasy@gmail.com