Pro Tip: Use Veggies as Protein Vehicles
This summer, rethink veggies. Check out Registered Dietitian Annessa’s fave tips for incorporating veggies into snacks and meals!
One Pan Roasted Vegetables - Super Easy Bake and forget!
Roasting vegetables is a culinary marvel that effortlessly combines simplicity with sensational flavours. What sets this cooking method apart is its sheer convenience and ease of execution. By cutting the veggies to the right size, you can bake and forget for 30 minutes. No adding halfway through and no flipping.
The beauty of roasting lies in its hands-off nature. Once your veggies are in the oven, you're free to indulge in other tasks or simply savour a moment of relaxation. As they roast, the high heat works its magic, transforming the ordinary into the extraordinary. The aromas that waft from your oven are an enticing preview of the culinary delight to come.
What's truly remarkable about roasting veggies is how effortlessly it elevates everyday ingredients into a mouthwatering masterpiece.
Vegetables require ample space! The greater the space they have on your baking sheet, without overcrowding, the superior their roasting outcome. When veggies overlap, they tend to steam instead of achieving that desired roasted texture, resulting in somewhat limp and soggy flavours.
Preheat your oven to a scorching 400°F - 200°C to ensure that the vegetables become tender on the inside and acquire that delightful caramelised exterior. Then lower to 350°F - 180°C once you put in your veggies.
Apply just enough olive oil to thinly coat the vegetables evenly. Too little can lead to burning and drying out, while excessive oil makes them overly oily and soggy.
Be patient and allow them to bake sufficiently to achieve those golden brown edges; this is where the true flavour magic happens!
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Hot Summer Recipe: Authentic Chinese Recipe of Summer veggie Bottle Gourd, Shitake and Chicken Soup
Chicken soup doesn’t need to take hours to make.
This is a simple, light chicken soup that is richly flavored with shiitake mushrooms, and brightened with fresh ginger and soy sauce.
The stock is very light, and comes just from the cooking of the ingredients for less than half an hour. The combination of the ginger, chicken, mushrooms, soy sauce and Summer veggie Bottle Gourd is just lovely, and I highly recommend trying this soup.
During hot weather, your blood pressure often tends to drop. Lauki regulates your blood pressure, preventing the risks of a sudden drop. Lauki is incredibly hydrating and cooling, and hence, is an ideal summer vegetable. Lauki replenishes the electrolytes that are lost while sweating in the heat. Additionally, antioxidants present in the bottle gourd protects our hair and the scalp from the oxidative damage caused by the free radicals, improves blood circulation in the scalp and promotes hair growth. It is also effective for making our hair strong and lustrous. Wrinkle-free skin. With powerhouse nutrients such as vitamin C and zinc, bottle gourd helps in tackling premature ageing. The juice helps slow down cell ageing and prevents wrinkles from appearing on the face. You can have the lauki cooked or in the juice form for consumption.
#Summer #Summersoup #BottleGourdSoup #Chickensoup #BottleGourd #Shitakemushroom #HotSummerRecipe #soups #ChineseSoups #authenticChineseSoup #Clearsoup #wintermelonsoup #wintermelon #Chinesefood #ChineseRecipe #comfortfood
This Epic Creamy Vegetable Soup recipe is SOUP-ERB
FIND YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
HOW TO MAKE A LOADED CREAMY VEGETABLE SOUP RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! It's going to be an epic day when you can cozy up to an uncomplicated but indulgent soup right in the comfort of your own home. Join me in this episode and learn how to make a deliciously creamy vegetable soup recipe today!
Ingredients:
1 generous cup cashews
3 cups water
200g broccoli
80g cremini mushrooms
2 plantbased sausages
drizzle + 2 tbsp avocado oil
1 onion
2 pieces garlic
2 stalks celery
1 small carrot
1/2 red bell pepper
1 tsp salt
pepper to taste
1/2 tsp dried oregano
1L water or unsalted veggie stock
1/3 cup nutritional yeast
1 cup corn
pesto to serve (optional) (
Directions:
1. Preheat the oven to 375F
2. Blend the cashews with 3 cups of water in a high powered blender until liquified (if you do not have a high powered blender, soak the cashews in water overnight)
3. Chop the broccoli into bite sized pieces. Slice the cremini mushrooms and plantbased sausages. Transfer to a large mixing bowl and toss with a dirzzle of avocado oil
4. Toss the veggies, then transfer onto a baking tray lined with parchment paper. Spread them out, then bake in the oven for 25-30min
5. Finely chop the onion, garlic, celery, and carrot. Dice the red bell pepper
6. Heat up a stock pot to medium high heat. Add 2 tbsp avocado oil followed by the onions and garlic. Sauté for 6-7min
7. Season with salt and pepper. Add the dried oregano, celery, and carrots. Sauté for another few minutes
8. Add the red bell pepper and sauté for another minute. Add the 1L of water (or unsalted vegetable stock). Add the nutritional yeast and give the pot a stir
9. Turn the heat up and bring to a boil. Then, turn the heat off and transfer in the roasted veggies. Pour in the cashew cream while stirring
10. Add the corn and turn the heat to medium. Give the pot a stir and warm up the soup for a few minutes
11. Plate the soup and garnish with a dollop of pesto to serve
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Grilled Summer Vegetable Platter with Grilled Sweet Onion Dip | Simple Sides | Shaw's
This is the perfect side dish or appetizer to bring to any party. The grilled vegetables and dip create the perfect combination for a flavor everyone will love!
INGREDIENTS:
1 bunch of asparagus, rinsed
1 bunch of multi-colored carrots, rinsed
1 bunch radishes, rinsed
2 beets, rinsed and cut into 1/4 thick slices
2 red onions, cut into 1/2 think slices
4 oz baby Bella mushrooms, cleaned and dried
3 bell peppers or jalapeños, sliced into quarters
2 large heirloom tomatoes, cut into thick slices
2 avocados, cut into thick slices
1, 4.4 oz oz package Open Nature® water crackers
olive oil, for brushing
kosher salt
Grilled Sweet Onion Dip:
3 sweet onions, cut into 1/2-thick slices
3 cloves garlic
1 Tbs chopped fresh dill
3 Tbs roughly-chopped flat-leaf parsley
1 cup Open Nature® plain Greek yogurt
8 oz Neufchâtel cream cheese
1/2 tsp kosher salt
DIRECTIONS:
1. Prepare grill by brushing with oil and heating to medium high.
2. Prepare vegetables: • Slice in half carrots that are extra-thick. If tops are attached to carrots, trim them to 1/2-inch. • Lay prepared vegetables onto a tray to carry out to the grill. • Brush vegetables lightly with olive oil, and sprinkle with salt.
3. Grill each vegetable until tender and crispy on the outside, then rotate each veggie so each side has grill marks. Beets, grill about 10 minutes, carrots, radishes and mushrooms: 8-9 minutes; asparagus, onion, jalapeñoño and bell peppers: 5 minutes; tomato and avocado slices: 3-4 minutes.
4. Remove each group of vegetables from the grill and place on a serving platter as they finish.
5. Arrange water crackers on the platter next to the veggies.
Grilled Sweet Onion Dip:
6. To make the dip: grill the onion slices for about 3 minutes per side. Remove, roughly chop and add them to a bowl, along with grated garlic, dill, parsley, cream cheese, Greek yogurt and salt. Whip together.
7. Scoop Sweet Onion Dip onto the serving platter, then sprinkle with a few more chopped herbs. Serve.
FULL RECIPE:
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Vegetable sambar recipe || how To Make South Indian sambar
Toor dal/pigeon pea : 200 grams
Vegetables : 500 grams (I used drumsticks, brinjals and tindora)
Medium size tomatoes : 3
Medium size onions : 2
Green chillies : 4
Chilli powder : 1 to 1 and 1/2 tsp
Turmeric powder : 1/2 tea spoon
Hing/ asifoetida : 1/4
Salt to taste
Tamarind : medium lemon size
Chopped coriander leaves : 1/2 cup
Sambar masala powder : 2 table spoons
For tempering/tadka
Oil : 2 table spoons
Mustard seeds : 1 tea spoon
Fenugreek seeds : 1/4 tsp
Curry : 3 to 4 strings
Hing / inguva : 1/4 tsp
Small sliced onion : 1
Dried red chillies : 2
Servings : 6 to 8 persons
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