Incredible Summer Salad Recipes That Are Actually Satisfying (Vegan)
Here are 4 easy and delicious salad recipes that are *actually* interesting, delicious, and satisfying! No soggy lettuce here ;) Get the full recipes on my blog, linked below!
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Healthy And CREAMY PASTA WITH SUMMER VEGETABLES | Recipes.net
This healthy batch of pasta makes eating vegetables enjoyable. Try out this creamy pasta with summer vegetables by simply tossing asparagus and zucchini with the pasta of your choice. Make sure to add cheese and bacon to add more texture and flavor!
???? Check the full recipe on how to make Creamy Pasta with Summer Vegetables here:
Ingredients:
6 oz pasta of your choice, cooked and cooled
3 oz bacon rashers, chopped
3 oz red onions, diced
10 oz (1 bunch) asparagus, trimmed and cut into 1-inch pieces
8 oz zucchini, diced
4 egg yolks
1 tsp lemon or lime juice
½ cup Parmesan cheese, grated or powdered
1 cup reserved pasta water (from the cooking of pasta)
Salt and ground white pepper to taste
To serve:
Crispy bacon
Parmesan cheese, grated or powdered
Chili flakes (optional)
⬇️ How to make Creamy Pasta with Summer Vegetables ⬇️
0:09 Add bacon in a large skillet over medium heat. Saute until crispy.
0:19 Add onions and saute for roughly 5 minutes until translucent.
0:25 Add zucchini and asparagus. Saute for roughly 8 minutes until vegetables turn slightly golden. Set aside.
0:39 Over low heat, add the pasta water to a saucepot and heat until simmering.
0:46 While waiting, combine lemon or lime juice and egg yolks in a separate bowl. Whisk until combined.
0:59 Temper the eggs by slowly adding 1 to 2 tablespoons of hot pasta water into the eggs, whisking constantly. Add enough pasta water until you reach ½ cup tempered egg mixture.
1:14 Combine cooked pasta, cheese, and vegetables in a clean large skillet. Return over low heat and saute until just warm.
1:28 Remove the skillet from the heat, add the tempered egg mixture into it, and toss until it forms a sauce and starts thickening. You may need to return back to low heat to help the sauce thicken.
1:41 Once the sauce has thickened, season with salt and pepper. Adjust accordingly.
1:55 Garnish your pasta with 1 tablespoon of crispy bacon, 1 teaspoon of parmesan cheese, and ¼ teaspoon of chili flakes (if preferred) per serving.
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Summer Vegetable Dishes & Recipes
Summer Vegetable Dishes & Recipes
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This weeks video is about cooking with summer vegetables. Summer is wonderful time to eat and fresh vegetables. Why? Because there are plenty of them! I will share with you the most delicious summer vegetable recipes for vegetable summer season! So if you are looking for German vegetable food, German vegetable side dishes and or main courses this is video for you to watch!
Do you want to share with me ideas for feature videos? Here is a link to the survey!
Food mentioned in this video:
1. Grüne Bohnen im Speckmantel - Green beens wrapped in Bacon
2. Grüne Bohnensuppe - Green Bean Soup
3. Rote Bete Salat - Beetroot Salad
4. Heringssalat mit Rote Bete - Hering Salad with beetroot
5. Butter-Karotten - Carrots
6. Schmorgurken
7. Lauchsuppe
8. Tomatensalat
9. Bayrischkraut
10. Kohlsuppe
11. Krautsalat
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Summer Vegetable Yakibitashi Recipe (Grilled Vegetables Soaked in Dashi Broth) | Cooking with Dog
We are making a delicious dish Yakibitashi using a plenty of summer vegetables. The vegetables soaked in the dashi stock makes the dish very delicious. The ginger root gives it a little bit of kick.
How to make Summer Vegetable Yakibitashi
(2 people) Cook Time: 30 minutes
70g Kabocha Squash or substitute: any type of sweet squash (2.5 oz)
1 Eggplant
2 Asparagus Spears
2 String Bean Pods
1/2 Red Bell Pepper
200ml Dashi Stock
or 200ml water+ 1/3 tsp dashi stock powder
1 tbsp Sake
1 tbsp Mirin
1 tbsp Soy Sauce
1/4 tsp Salt
6g Ginger Root, Shredded
Itogatsuo - very thin strips of dried bonito
1/2 tbsp Olive Oil or any type of vegetable oil
Substitute ingredients: Okra, Shishito Peppers, Zucchini and Mushrooms
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
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15 MINUTES Fresh Corn and Tomato Salad - Easy Salad Recipe | Summer Salad | Food Impromptu
Corn and Tomato Salad - Summer Salad | Food Impromptu
▶️ SALAD RECIPE INGREDIENTS:
4 Cups / 570g approx. Cooked Sweet Corn Kernels - (3 medium size sweet corn roughly 900g by weight without husk)
2 Cups / 300g Tomatoes (SEEDS REMOVED) - chopped
1/2 Cup / 30g Green Onion - chopped
1/2 Cup / 70g Red Onion - chopped
1/2 Cup / 16 to 20g Cilantro - chopped
▶️ SALAD DRESSING INGREDIENTS:
2 to 3 Tablespoon Lemon juice (I have added 3 tablespoons, I prefer a bit sour)
1 Tablespoon Extra Virgin Olive oil
1/2 Tsp Garlic - Minces/grated
Salt to taste (I have added 1/2 teaspoon of Pink Himalayan Salt)
1/4 Teaspoon Freshly Ground Black Pepper
1/4 Cayenne Pepper or to taste OR 1 to 2 Green chilis
▶️ METHOD:
Fill a pot with 2 to 3 inches of water and bring it to a boil. In the mean time, remove the corn husk and place the cleaned corn in the steamer basket. My steamer basket is small, so I had to cut the corn in half in order for it to fit in.
Once the water starts boil, place the steamer basket in the pot, cover the lid and steam the corn for about 5 to 7 minutes (the corn I used were very tender/fresh so I steamed it only for 5 minutes).
(PLEASE NOTE: the water level in the pot should be below the steamer, if the water is touching the steamer drain some of the water out).
To make the salad dressing, combine lemon juice, olive oil, garlic, salt, pepper, cayenne pepper to a small bowl and whisk until thoroughly combined.
To a large salad bowl add the cooked corn kernels, chopped tomatoes (seeds removed), green onions, red onion, cilantro and cover and store it in the fridge.
When ready to serve, add the salad dressing, mix well and serve it cold.
Store any left over salad in the refrigerator.
Enjoy!
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▶️ About Food Impromptu:
Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
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.
For Collaboration and Business inquiries please use the contact information below:
???? Email: foodimpromptu.sa@gmail.com
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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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Welcome to Food Impromptu! Food Artist, Plant-Based & Vegan Recipes Creator
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.
Subscribe for my latest vegan recipes!
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