How To make Spagetti Sauce Bulgar (Vegan)

QUINOA and LENTILS Recipe | HIGH PROTEIN Vegetarian and Vegan Meal Ideas

???? Quinoa and Lentils Recipe | High Protein Vegetarian and Vegan Meal Ideas

???? Let me know if you enjoyed my vegan quinoa and lentil recipe

▶️ RECIPE INGREDIENTS: (3 to 4 servings)

???? To cook the green lentils:
1/2 Cup / 100g GREEN Lentils (Washed/Soaked for 8 to 10 hours or overnight)
1 Teaspoon Salt (I have added pink Himalayan salt)
2 Cups / 475ml Water

???? To Marinate the cooked green lentils:
1+1/2 Tablespoon Lemon juice OR TO TASTE
1 Tablespoon Olive Oil (I have added organic cold pressed olive oil)

???? To cook Quinoa:
1 Cup / 190g Quinoa (Washed/Soaked for 30 minutes)
2 to 3 Tablespoon Olive Oil
1 Cup / 135g Onion
1+1/2 Cup / 200g Carrots (2 medium size carrots)
1 Tablespoon Garlic - finely chopped
3 Tablespoon Tomato paste OR TO TASTE
1+1/2 Teaspoon Paprika (NOT SMOKED)
1+1/2 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (optional)
Salt to taste (I added total 1+1/4 Teaspoon of pink Himalayan salt)
1+1/2 Cup / 350ml Vegetable Broth (LOW SODIUM)

???? To Garnish:
1/2 Cup / 65g Red Onion - chopped
1/2 Cup / 25g Parsley - chopped
1/4 Cup / 5g Mint OR TO TASTE - chopped
1/2 Teaspoon Ground Black Pepper or to taste

▶️ METHOD:

Wash & soak 1/2 cup of green lentils for 8 to 10 hours or overnight. Once the lentils are soaked, drain the water and rinse it. Transfer the lentils to a pot. Add salt and water. Cook over medium-high heat and bring to a vigorous boil. Once it starts to boil, reduce heat to medium-low and cook for about 4 minutes or until lentils are cooked but still holds its shape. WE DO NOT WANT MUSHY LENTILS. Right away strain the cooked lentils. Let it sit in the strainer to get rid of any excess water and allow it to cool down. Once lentils have cooled, add lemon juice, olive oil and mix well. Allow the lentils to marinate while we continue with the rest of the cooking.

✅ ????Cooking time of the lentils depends on it's quality. One batch of lentils maybe drier than the others and may require longer cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY.

Thoroughly wash 1 cup of quinoa until the water runs clear and then soak in water for 30 minutes. ✅ ????After 30 minutes drain the water from quinoa and let it sit in the strainer to get rid of any excess water.

To a heated WIDE PAN, add olive oil, chopped onion, carrots, 1/4 tsp salt and fry on medium to medium-high heat until it's slightly browned (about 5 to 6 minutes). ADDING SALT TO ONION/CARROTS RELEASES IT'S MOISTURE AND HELPS IT COOK FASTER, SO PLEASE DON'T SKIP IT. Add the garlic and fry on medium heat for 30 seconds or until fragrant.

✅ ????REDUCE THE HEAT TO LOW BEFORE ADDING THE SPICES AND TOMATO PASTE TO PREVENT IT FROM BURNING.

Add the tomato paste, paprika, ground cumin, cayenne pepper and fry on low heat for only 1 to 2 minutes (no longer than that), just to cook out the raw flavour of the tomato paste. Add the quinoa, salt, vegetable broth. Turn up the heat and bring to a VIGOROUS BOIL. Then reduce the heat to low and cook for about 15 to 20 minutes or until quinoa is cooked.

✅ ????DO NOT LET THE QUINOA GET MUSHY. ADJUST THE COOKING TIME OF QUINOA ACCORDING TO THE HEAT OF YOUR STOVE. DO CHECK IN 15 MINUTES, if still not cooked then cook for longer. It took me 20 minutes on my stove.

Once the quinoa is cooked, uncover the lid and turn off stove. Add the cooked lentils, ground black pepper, red onions, parsley, mint & mix well. Cover the lid and allow it to rest for 3 to 4 minutes for the flavours to blend.

Serve hot with a side of green salad. Perfect for meal prep / meal planning as it stores well in the refrigerator for 3 to 4 days

▶️ IMPORTANT NOTES:

???? Thoroughly wash the quinoa a few times until the water runs clear, this will get rid of any impurities/gunk/bitterness and will give quinoa a clean taste

???? Every stove is different SO ADJUST THE HEAT AND COOKING TIME AS REQUIRED

???? Cooking time of lentils depends on it's quality. One batch of lentils maybe drier than the other and may require longer cooking time, SO ADJUST ACCORDINGLY

???? DON'T LET THE QUINOA GET MUSHY. ADJUST THE COOKING TIME ACCORDING TO THE HEAT OF YOUR STOVE. CHECK IN 15 MINUTES, if its still not cooked, then cook for longer

****

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Homemade Turkish Mantı Recipe???? with Garlic Yoghurt and Chili Butter ????

Mantı is a thin dough pieces filled with beef, cheese or chickpeas. I am sure that this sound familiar to you because every culture has their own version. If you go to Italy, it is ravioli. If you go to Asia, it is dumpling, momo, shumai… you can travel the world by eating mantı. They can be fried, boiled, oven roasted or steamed. In our cuisine it has so many variations but the most popular one is Kayseri Mantısı famous for their small size, on top garlic yoghurt like a cloud and, the legend, butter with red pepper flakes. Today I will be making an easier and bigger version but fell free to make them smaller if you like the challenge

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Servings: 6-8
Difficulty: Medium-Hard
Prep time:40-50 minutes
Cooking time: 3,5 minutes

For Mantı Dough,
300 g all-purpose flour, little less than 3 cups, plus more for dusting
125ml water, ½ cup
1 egg
3 pinches salt

For Beef Filling, you can fill with whatever you like, mushroom, chickpeas, cheese or veggies
250g double-ground minced meat
1 onion, grated
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper

For Garlic Yoghurt Sauce
6-8 tablespoons strained yoghurt
2 large cloves of garlic
1 pinch of salt
1 pinch of black pepper
+ Cooking water

For Butter Sauce
1 tablespoons butter
2 pinches red pepper flakes
Dry mint, for topping
Sumac, for topping

• Start by preparing the dough. Put the flour in a large bowl. Mix the flour with the salt, water, and egg using a wooden spoon. Prepare a clean surface to knead the dough. Keep kneading by hand for 8-10 minutes to get a soft dough. Depending on the flour you can add extra half cup if the dough too sticky. You can also knead with a stand mixer if you want. Then, divide the dough into 2 lumps. Cover them with a damp cloth and set them aside for a while.
• To prepare the meat filling, add the minced meat, black pepper, salt, cayenne pepper, and grated onion, and knead well until all the ingredients are combined. Set filling aside.
• Before rolling out the rested dough, lightly flour the counter and rolling pin so that the dough does not stick. Take one of the doughs, sprinkle flour on it, and start rolling it with a rolling pin. When the shape is elliptical, flip it over and rotate it 90 degrees. Continue until the dough is 50 cm in diameter and 1.5 - 2 mm thick.
• Cut the dough into small squares -around 3cm, traditional mantı is smaller but this size is better to start????- with a mantı cutter, knife, or pizza cutter. Place a bit of minced meat filling in the center of each square. Stick the opposite ends of this dough, which you put in your palm, by slightly moistening your fingers. Then fold together all four edges of the dough on top of the meat. Repeat this technique for all the dough.
• Fill a large saucepan halfway with water and when it boils, add a pinch of salt and 2 large cloves of garlic. Then slowly add the mantı. Taste the mantı pieces after about 3-3.5 minutes, if they are not doughy, it means they are cooked. After turning off the stove, add 1 glass of cold water. This will prevent mantı to overcook.
• Then take 1 glass of water from the pot and add it to the room temperature strained yogurt and whisk it well. Crush the garlic you put in the boiling water and add it to the strained yogurt. Add a pinch of salt and black pepper to taste.
• To make the butter sauce, melt the butter in a small saucepan. When butter sizzles, take the pan from the direct heat and slowly shake to form a foamy texture. Add red pepper flakes and shake again, this way pepper wont burn and give its colour to the butter.
• With the help of a skimmer, remove the mantı from the boiled water and transfer them on a serving plate. Spoon the garlic yoghurt sauce first, then the butter sauce over the mantı. Finally, add dried mint and sumac if you wish and serve. Enjoy your meal!

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