CREAMY SPINACH |SOUTH AFRICAN YOUTUBER
A simple yet delicious creamy spinach recipe that is loaded with amazing flavor!
INGREDIENTS
► Spinach
► 2 tablespoons of butter
► 1 small white onion diced
► 2 garlic cloves diced
► 2 tablespoons of flour
►1&1/2 cup of milk
►1/2 a tsp of salt
►1 tsp of black pepper
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This One Reason Why a Vegan Influencer Lost Her Life #veganism
This One Reason Why a Vegan Influencer Lost Her Life #veganism Following a raw vegan diet can be an appealing choice for those seeking a plant-based and natural approach to nutrition. It emphasizes the consumption of unprocessed, uncooked plant foods like fruits, vegetables, nuts, seeds, and sprouted grains. While this diet can offer numerous health benefits, it's essential to recognize that there are potential drawbacks, particularly concerning malnutrition. One of the main concerns with a raw vegan diet is the risk of nutrient deficiencies. Unlike omnivorous diets that include animal products, raw veganism excludes all animal-derived foods and any cooked items. As a result, certain essential nutrients may be challenging to obtain solely from plant sources. Vital nutrients like vitamin B12, iron, calcium, and omega-3 fatty acids are more readily available in animal products, and without proper planning, deficiencies may occur. Vitamin B12, for instance, is primarily found in animal products, and a deficiency can lead to anemia, fatigue, and nerve damage. While some raw vegan enthusiasts rely on fortified foods or supplements, not everyone may be aware of these options or be consistent in their use. Iron is another critical nutrient that may be less bioavailable in plant-based foods, leading to iron-deficiency anemia if not consumed in adequate amounts. Although plant-based sources of iron do exist, the body typically absorbs them less efficiently than iron from animal products. #RawVeganDiet #NutritionConcerns #BalancedEating #VeganHealth #PlantBasedNutrition #NutrientDeficiencies #MalnutritionRisks #HealthyEating #VeggieLife #VitaminB12 #IronDeficiency #CalciumSources #Omega3FattyAcids #DiverseFoodChoices #HealthAwareness #NutritionEducation #VeganLiving #PlantPowered #BalancedDiet #DietitianGuidance #RawVeganism #NutrientIntake #VeganLifestyle #NutritionalBalance #doctor #medicine #healthcare #interesting #fyp #fypシ #medicineexplained
Zucchini Fritters (vegetarian & vegan)
Get the Recipe:
⭐️ Make them with or without eggs and serve them as a starter, side dish, or main dish with our marinara sauce, sour cream, or tzatziki sauce. We are sure you'll love them!
⭐️ Ingredients
2 pounds zucchini (about 4 medium)
1½ teaspoons salt
1 egg or ⅓ cup or 50 g chickpea flour + ¼ cup or 60 g of water
1 red onion
2 cloves garlic
1 teaspoon dried oregano
¾ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon black pepper
2 tablespoons extra virgin olive oil or more if needed
SERVE WITH
tzatziki sauce
marinara sauce
cashew sour cream
Metric:
900 g zucchini (about 4 medium)
1½ teaspoons salt
1 egg or ⅓ cup or 50 g chickpea flour + ¼ cup or 60 g of water
1 red onion
2 cloves garlic
1 teaspoon dried oregano
110 grams all-purpose flour
2 teaspoons baking powder
½ teaspoon black pepper
2 tablespoons extra virgin olive oil or more if needed
SERVE WITH
tzatziki sauce
marinara sauce
cashew sour cream
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
This tastes too unhealthy to be so healthy!
Vegan Paneer Kathi Rolls
Find the full recipe over at:
CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
???? Let me know if you enjoyed my vegan roasted vegetable and chickpea recipe.
▶️ RECIPE INGREDIENTS:
✅ ???? BAKING DISH: 9 X13 inches
2 Cups / 1 Can (540ml Can) Cooked Chickpeas
400ml / 1+3/4 Cup Passata / Tomato Puree
1+1/2 Tablespoon Maple Syrup (to balance the acidity of the tomatoes)
1 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (Optional)
1 Teaspoon Salt or to taste (I added pink Himalayan salt)
???? Vegetables & other ingredients:
700g / 4 to 5 Medium YELLOW POTATOES (Yukon Gold) - Peeled and cut into1/8th inch thick slices (with skin 825g approx.)
✅ YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
600g / 2 to 3 Zucchini (WITH THE TIPS 640g approx.) - Tips chopped off & cut into 1/4th inch thick slices
200g / 2 Medium Tomatoes (cut into 1/4th inch thick slices)
200g / 1 Medium Onion OR 2 small onions (with skin 655g approx.) - cut into 1/4th inch thick slices
1+1/2 Tablespoon Garlic - Finely chopped
1 Teaspoon Dry Oregano
1 Teaspoon Dry Thyme
1/2 Teaspoon Ground Black Pepper
3 to 4 Tablespoon Olive Oil
Salt to taste (I added 1 teaspoon of pink Himalayan salt)
???? Garnish:
2 Tablespoon / 6g Parsley - finely chopped
1/2 cup / 12g Fresh Basil
Olive oil (I have added organic cold pressed olive oil)
Ground black pepper to taste
▶️ METHOD:
Start by prepping the vegetables. Thoroughly wash the vegetables. Peel and slice the potatoes into thin slices, 1/8th inch thick. Remove the tips of the zucchini and slice it into 1/4th inch thick slices. Same with the tomatoes and onion, cut it into thin slices. TRANSFER ONLY THE SLICES POTATO AND ZUCCHINI INTO A MIXING BOWL and set aside.
DO NOT MIX THE TOMATOES AND ONIONS SLICES WITH the zucchini and potatoes. Keep it separately.
✅ ???? THIS RECIPE USES YELLOW POTATOES. THEY ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
Drain 1 can of cooked chickpea OR 2 cups of home cooked chickpeas and add to a 9 x 13 inches baking dish. Add the passata/tomato puree, maple syrup, ground cumin, salt, cayenne pepper. Mix thoroughly until spices are well combined.
Back to the mixing bowl with the zucchini and potato slices - add finely chopped garlic, dry oregano, thyme, ground black pepper, salt, olive oil and mix well until nicely coated with the herbs and oil.
PRE-HEAT THE OVEN TO 400 F.
Arrange the potato, zucchini, tomato and onion slices as shown in the video and lay it on top of the chickpea tomato layer. There may be a lot of liquid from the zucchini collected at the bottom of the bowl. DO NOT THROW IT. POUR IT EVENLY OVER THE LAYERED VEGETABLES. Fit in any extra slices of tomato/onion between the layers. Cover the baking tray with aluminum foil or if your baking dish has a lid then even better. Bake for 40 minutes covered at 400 F in a pre-heated oven. After 40 minutes, remove the baking dish from the oven and remove the aluminum foil covering. Bake it uncover for another 15 to 20 minutes or until the potatoes are cooked. IT TOOK ME 20 MINUTES IN MY OVEN.
???? To check if the potatoes are cooked, stick a knife or a fork through one of the potato slices. If not cooked bake for longer.
At the end of the baking process, SWITCH THE SETTING OF YOUR OVEN TO BROIL. Broil anywhere between 2 to 4 minutes or until the vegetables are golden brown on top.
Remove from oven and let it sit on a wire rack. Brush the top of the vegetables with olive oil. Garnish with chopped parsley, fresh basil & black pepper. Serve hot with a side of crusty bread or rice or a green salad.
▶️ IMPORTANT TIPS:
???? ✅ THIS RECIPE USES YELLOW POTATOES. YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
???? Thinly slice the potatoes about 1/8th inch (thinner than the other vegetables) to match the cooking time with the other vegetables
???? The zucchini & potatoes release a lot of water after adding the salt/herbs/garlic. DO NOT THROW THE WATER AWAY. POUR IT EVENLY OVER THE LAYERED VEGETABLES
???? Every oven is different so adjust the baking time accordingly
****
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Here you will find easy & 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, & modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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Easy Spinach Mushroom and Cheese Quiche | Homemade Spinach Mushroom and Cheese Quiche
Easy Spinach Mushroom and Cheese Quiche | Homemade Spinach Mushroom and Cheese Quiche | Delicious Spinach and Mushroom Quiche Recipe | Breakfast Ideas
This homemade Spinach, Mushroom and Cheese Quiche is easy to make, and full of delicious flavor! You’ll love the combination of spinach, mushrooms, and cheddar cheese!
Its an ideal family friendly recipe for those busy days, or to enjoy in the weekend for a cozy breakfast or brunch!
The flaky pie crust recipe, is so easy to make, and so buttery and tasty. Its perfect, together with the spinach, mushroom and creamy cheese filling!
SPINACH, MUSHROOM AND CHEESE QUICHE
Ingredients:-
CRUST
2 Cups All-Purpose Flour
3/4 Cup Butter, cubed
1 Tsp Salt
3/4 Cup Cold Water
FILLING
2 Tbsp Butter
Drizzle of Olive oil
1 medium Onion, chopped
4-5 Cloves of Garlic, chopped
2 Cups Mushroom, sliced
2 Cups Spinach, chopped
1/2 Tsp Black Pepper
1/2 Tsp Salt
6 Eggs
2 Cups Heavy Whipping Cream or Fresh Cream
1/2 Tsp Black Pepper, crushed
1/2 Tsp Red Chillie Flakes
1/2 Tsp Salt
1 Tsp Mustard Sauce/Paste
Cheddar or Gouda cheese
(Bake in a preheated oven, at 180 Degrees Celsius)
???? THE METHOD OF PREPARATION, IS AS PER THE VIDEO....
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Music: Walk
Musician: @iksonmusic
#easy spinach mushroom and cheese quiche #homemade spinach mushroom and cheese quiche #delicious spinach mushroom and cheese quiche #spinach mushroom quiche #quiche recipe #vegetarian quiche