Salmon & Romesco Sauce Recipe | Sorted Food
Here's a super easy recipe that is sure to impress! A great salmon dish that's packed full of flavour, and perfect for a sunny day.
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Genevieve Taylor - Grilled spring onion & asparagus salad with romesco dressing
This recipe is a great way to make the most of the short and sweet British asparagus season. Romesco is a delicious red pepper, almond and garlic sauce from Catalan in northern Spain which is delicious with chargrilled vegetables and also works very well as a dip too.
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Plant-Based Seasonal BUDDHA BOWLS // Easy & Delicious
Hey guys! 3 incredible buddha bowl ideas for you to experiment and try out including; miso aubergine, roasted carrot & garlic hummus, romesco sauce, dukkah roasted butterbeans. Let me know which dish or bowl you'll be trying out. Full recipes can be found in my 'Buddha Bowls' recipe ebook on my website (see below)
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WHOLESOME QUINOA NOURISH BOWL with Asian Dressing | High Protein Vegetarian and Vegan Meal Ideas
Wholesome Quinoa Nourish Bowl with Asian Dressing. High Protein Vegetarian and Vegan Meal Ideas perfect for meal prep/planning.
???? Let me know in the comments if you enjoyed my vegan quinoa recipe.
▶️ RECIPE INGREDIENTS: (Servings 3 to 4 servings)
???? To Cook Quinoa:
1 Cup / 190g Toasted Quinoa (I have used tri-colour quinoa)
1+1/4 Cup / 300ml Water
???? Other Ingredients:
1 Cup / 125g Red Bell Pepper - thinly sliced
1 Cup / 100g Purple Cabbage - Shredded
1 Cup / 100g Carrot - Cut into julienne strips
1 Cup / 150g Cucumber - cut into small pieces
1/2 Cup / 65g Red Onion - chopped
1/2 Cup / 25g Green Onion - chopped
1/2 Cup / 15g Cilantro (Coriander leaves) - chopped
1/2 Cup / 65g Toasted Peanuts
???? SALAD DRESSING:
3 Tablespoon Lemon Juice OR TO TASTE
1 Teaspoon Ginger - Grated or minced
1/2 Teaspoon Garlic - Grated or minced
2 Tablespoon Soy Sauce or Tamari
2 Tablespoon Maple syrup
2 Tablespoon Toasted Sesame Oil or to taste
1 Tablespoon Olive Oil
Salt to Taste (I have added 1/4 teaspoon of pink Himalayan salt)
1/4 Teaspoon Cayenne Pepper
▶️ METHOD:
Start by chopping the vegetables and set it aside.
Toast the quinoa on medium to medium-heat (depending on the heat of your stove) for about 2 minutes or until the seeds starts to crackle and releases it's nutty aroma. By now your kitchen should be filled with this toasty nutty aroma :)
IMMEDIATELY transfer the toasted quinoa to a sieve - spread it out and allow it to cool down completely.
???? PLEASE NOTE: DO NOT LEAVE the toasted quinoa in the hot pan, otherwise it may end up burning
???? Toasting the quinoa adds a nutty flavour to this dish and also makes it easy to digest - it serves the same purpose as soaking
Once the quinoa has cooled down, wash it thoroughly, then tranfer it to a wide pan and add the water. Turn on the stove to medium-high heat and bring it to a boil. Then reduce the heat to low and cook for about 10 minutes or until the quinoa is cooked. DO NOT LET THE QUINOA GET MUSHY, that will ruin the dish. As soon as the quinoa is cooked, transfer it to a large mixing bowl and spread it our evenly and allow it to cool down completely.
To prepare the dressing add lemon juice, grated/minced ginger, garlic, soy sauce, maple syrup, sesame oil, olive oil, salt and cayenne pepper to a small bowl. Mix thoroughly and set it aside.
By now the quinoa would have cooled down, if not, wait till it completely cools down. Add the bell pepper, purple cabbage, carrot, cucumber, red onion, green onion, cilantro and peanuts to the mixing bowl with quinoa. Stir the dressing again to make sure everything is well incorporated. Then add the dressing to the quinoa/veggies and mix well.
You can eat it right away, BUT I HIGHLY RECOMMEND TO CHILL THE SALAD IN THE REFRIDGERATOR FOR A FEW HOURS BEFORE SERVING. This will allow the flavours to blend and it tastes so good cold
This recipes is perfect for meal prep / meal planning - it stores well in the refrigerator for up to 4 days, if stored well in an airtight container.
▶️ IMPORTANT NOTES:
???? Toasting the quinoa adds a nutty flavour to this dish and also makes it easy to digest - it serves the same purpose as soaking
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, reduce the heat
???? Once the quinoa is toasted, right away transfer it to a sieve or a plate for it to cool down. Please DO NOT LEAVE IT in the hot pan, otherwise it may end up burning
???? Wash the toasted quinoa, only when it has completely cooled down
???? Regarding cooking the quinoa, do not let the quinoa get mushy. Cook for 10 minutes or just until quinoa is cooked but still holds it's shape
???? After you mix the dressing with the quinoa and veggies, I HIGHLY RECOMMEND TO CHILL IT IN THE REFRIGERATOR FOR A FEW HOURS BEFORE SERVING. This will allow the flavours to blend and tastes so good cold
???? This recipes is perfect for meal prep / meal planning, as it stores in the refrigerator for up to 4 days - if stored well in an airtight container
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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.
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Romesco
So good on anything and everything! ♥️
Romesco
(recipe from our cookbook, Simply Vibrant)
makes about 3 cups
1 large or 2 small red bell peppers, seeded and cut into large chunks
2 medium tomatoes, cut in half
olive oil
sea salt and freshly ground black pepper
1 chili, seeded and sliced
1/2 cup raw almonds, soaked in purified water overnight, drained and rinsed
cloves from 1 head garlic, sliced
1 tablespoon red wine vinegar
1 teaspoon smoked Spanish paprika
Preheat the oven to 425° F (220° C). Line a shallow baking dish with parchment paper.
Place the bell peppers and tomatoes in the prepared baking dish, drizzle with 1 tbsp oil, and stir to coat. Spread out the vegetables in a single layer, flipping the tomatoes so they are cut side down. Sprinkle with salt and pepper to taste and transfer to the oven. Roast for 20 minutes, or until the peppers are completely cooked through and soft.
Warm 2 tbsp of oil in a medium saucepan over medium heat. Add the chili and saute for about 2 minutes, until it is soft and golden in places. Add the almonds, garlic, and a pinch of salt to the pan and saute for 3-4 minutes, until the garlic is golden. Remove the pan from the heat.
Remove the skin from the roasted tomato halves. In a food processor, combine the bell pepper, tomatoes and their juices, almond-chili-garlic mixture, the oil from the pan, red wine vinegar, smoked paprika, and 1 more tbsp olive oil. Blend until the mixture reaches your desired consistency - you can make romesco smooth or chunky, depending on your preference. Taste for salt, pepper, and acid, adjust if needed. Store the romesco in an airtight container in the refrigerator for up to 1 week.
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Hi, I'm Masha! I share videos about seasonal, plant-based cooking and other fun kitchen activities. I'm continually fascinated and inspired by fresh produce and love cooking my way through the seasons.
Cod with Romesco sauce
Romesco sauce recipe
Ingredients
- 2 red sweet pepper/bell pepper/capsicum
- 3 tomatoes
- 1 head of garlic
- Olive oil
- 2 tbsp red wine vinegar
- 60g peeled almonds
- 1 piece bread
- Salt
Method
1. Start by roasting the tomatoes, peppers and garlic in a 200°c oven for 25-50 minutes with a good glug of olive oil and salt.
2. Toast the almonds and set aside.
3. Place the roasted veg (remove the skins) into a blender with the almonds, 50ml olive oil and red wine vinegar, and blend until smooth.
4. Check the seasoning and add salt if you think it needs it. Tear some of the bread into the blender and mix again until you have the thickness you are looking for.
5. Serve with grilled fish and spring onions. To be honest this is a delicious dip that is handy to have in the fridge and goes with lots of dishes.