How To Make Delicious Vegan Meals: 5 recipes – Part 1

How To Make Delicious Vegan Meals: 5 recipes – Part 1

Before watching the video, if you don’t
mind, please subscribe to our Channel and click that Bell icon so you don’t
accidentally miss our next videos. Thank you. Kale and chickpea grain bowl with
avocado dressing. Serves four. This veggie heavy Bowl is loaded with crunch and
color, thanks to crispy carrots and chickpeas,
fresh kale and a vibrant avocado dressing. It also delivers more than 50fi
of your daily dose of fiber, key for weight loss, energy and healthy digestion.
Bulgur, also called cracked wheat, is a quick-cooking whole-grain. These bowls
would also be excellent make-ahead lunches. Pack the avocado mixture
separately adding a little water to thin it as needed. Ingredients: 1 cup boiling
water, 1/2 cup uncooked bulgur, 2 cans unsalted chickpeas rinsed and drained, 1
and 1/2 tablespoons canola oil, 2 cups finely chopped carrots, 4 cups chopped
lacinato kale, 1/2 cup vertically sliced shallots, 1/2 cup fresh flat-leaf parsley
leaves, 3/4 teaspoon kosher salt divided, 1/2 TSP black pepper, 1/2 avocado peeled
and pitted, 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice,
1 tablespoon water, 1 tbsp tahini sesame seed paste, well-stirred, 1 garlic clove,
1/4 TSP ground turmeric. Instructions: combine 1 cup boiling water and bulgur
in a medium bowl. Let’s stand 10 minutes, drain well. Pot chickpea is dry with
paper towels. Heat canola oil in a large skillet over high. Add chickpeas and
carrots, cook, stirring occasionally, until chickpeas are browned, about 6 minutes.
Add kale, cover and cook until kale is slightly wilted and carrots are tender,
about 2 minutes. Add chickpea mixture, shallots, parsley, 1/2 teaspoon salt and
pepper to bulgur, toss. Process avocado, olive oil, juice, 1 tablespoon water,
tahini, garlic, turmeric and remaining 1/4 teaspoon salt in a food processor until
smooth. Divide bulgur mixture among 4 bowls, drizzle evenly with avocado
mixture. Ruthenian mushroom soup. Serves 12 cups. This healthy mushroom soup is
one of the hardiest bowls you’ll serve this season it all comes together in one
pot with a handful of spices and warm potatoes. Pro tip: soak your mushrooms in
water overnight for best results. Ingredients: 2 ounces dried porcini
mushrooms, 3 tablespoons canola oil, 1 pound sliced fresh button mushrooms, 1
medium sized yellow onion finely chopped, about 1 and 1/2 cups 1 cup finely
chopped celery, 3 garlic cloves minced, 1/2 TSP dried powdered thyme, 1/2 TSP
dried dill, 1/2 teaspoon ground white pepper, pinch of cayenne pepper, 2
tablespoons all-purpose flour, 1 bay leaf, 1 pound russet potatoes peeled and cut
into 1/4 inch dice, 3 tablespoons sherry vinegar, 1 and 1/2 teaspoons kosher salt,
hot pepper, sauce such as Tabasco, fresh dill leaves. Instructions: Ideally you
should soak the dried mushrooms in a quart of warm water overnight to
rehydrate them. The soaking liquid is the soup stock so be careful not to throw it
away. When mushrooms are soft, remove from water,
squeezing most of the liquid back into the bowl. Trim away hard woody parts of
the stems. Coarsely chopped mushrooms and set aside. Pour liquid through a
cheesecloth lines sieve over a bowl stop when a tablespoon or so of liquid
remains and discard it along with a grit. Combine strained liquid with water until
you have ten cups. Heat the oil in a large soup pot over medium high. Add the
fresh mushrooms, onion, celery and garlic and cook, stirring occasionally, until
mushrooms give up their water, about 10 minutes. Add thyme, dill, white pepper and
cayenne and keep stirring. Sprinkle flour over mushroom mixture, and stir
constantly for a few minutes until flour begins to stick to the pot. Add porcini
mushrooms, the 10 cups of mushroom liquid, and bay leaf. Stir while scraping to
deglaze bottom of pot cook 15 minutes, stirring as mixture thickens. Reduce heat
to a simmer, stir in potatoes and cook until
meltingly tender, another 45 minutes. Season with vinegar, salt, and hot sauce
to taste. Simmer a few more minutes. Remove bay leaf. Serve family style in a
terrine garnish with fresh dill. Orange tofu and bell pepper stir-fry. Serves 4.
Fresh orange juice perks up this speedy stir-fry, becoming a sticky, glossy sauce
for the colorful vegetables. A quick coat in cornstarch helps the tofu develop a
super crisp crust without needing to fry in lots of oil. It’s a good idea to have
every element at the ready by the stove before you start to cook.
as the stir-fry will come together very quickly. You can use bell peppers or any
vegetable you have on hand, such as broccoli florets thinly sliced, carrots
or sliced snap peas. Ingredients: 1/4 cup canola oil divided, 5 tablespoons corn
starch divided, 1 packaged extra-firm wada pak tofu drained and cut into 3/4
inch cubes, 1/2 cup fresh orange juice, 1 cup thinly sliced yellow onion, 1 cup
sliced green bell pepper, 1 cup sliced red bell pepper, 1 tbsp thinly sliced
garlic, 1/2 TSP grated orange rind, 1/2 TSP crushed red pepper, 3 tablespoons
reduced sodium soy sauce, 1 tbsp on seasoned rice vinegar, 1 TSP light brown
sugar, 1/2 TSP kosher salt, 2 package precooked brown rice such as uncle ben’s,
2 tablespoons chopped fresh cilantro. Instructions: heat 3 tablespoons oil in a
large nonstick skillet over medium-high. Combine 1/4 cup corn starch and tofu in
a bowl, toss. Add tofu to pan, cook 8 minutes or until golden brown. Remove
from pan. Combine remaining 1 tbsp cornstarch and orange juice in a small
bowl. Heat remaining 1 tbsp oil in pan over medium high. Add onion and bell
peppers, cook 5 minutes. add garlic, orange rind, and crushed red pepper, cook 1
minute. Add juice mixture, soy sauce, vinegar, sugar and salt. bring to a boil.
Stir in tofu, place 1/2 cup rice on each of four plates, top each serving with 3/4
cup tofu mixture, sprinkle evenly with cilantro. Kimchi sesame hummus. Serves 8.
Here is a fun Korean spin on a classic Mediterranean appetizer. A drizzle of
toasted sesame oil enhances the nuttiness of tahini, sesame seed paste, in
this quick make-ahead dip and rise vinegar stands in for the usual lemon
juice. Kimchi gets blended into the hummus, where it adds a hint of savory
pickled essence. It’s also chopped and sprinkled on top for a burst of
fermented pungency. Serve with sliced cucumbers, pull radishes, raw cauliflower
florets, baby carrots and rice crackers. Ingredients: one can unsalted chickpeas,
1/2 cup kimchi, 1/4 cup tahini sesame seed paste, 3 tablespoons water, 2
tablespoons toasted sesame oil, 1 tbsp rice vinegar, 1/2 TSP kosher salt, 1
chopped garlic clove, 2 tablespoons chopped kimchi, 1 and 1/2 tbsp sliced
green onions. Instructions: drain unsalted chickpeas. Place drain chickpeas, kimchi,
tahini, sesame seed paste, water, toasted sesame oi,l rice, vinegar, kosher salt, and
chopped garlic clove in a mini food processor, process until well blended
about 2 minutes. Spoon hummus into a bowl, top with 2
tablespoons chopped kimchi and 1 and 1/2 tbsp sliced green onions. Quinoa and
roasted pepper chili. This vegetarian chili is loaded with fresh vegetables,
pinto beans, and quinoa and gets its zing from poblano chilies. Serves 4.
Ingredients: 2 red bell peppers, 2 poblano chilies, 4 teaspoons olive oil, 3
cups chopped zucchini, 1 and 1/2 cups chopped onion, 4 garlic cloves
minced, 1 tbsp chilli powder, 1 TSP ground cumin, 1/2 TSP Spanish smoked paprika, 1/2
cup water, 1/3 cup uncooked quinoa rinsed, 1/4 TSP kosher salt, 1 can fire-roasted
diced tomatoes with chipotles undrained, one can no salt added pinto beans, rinsed
and drained, one cup low sodium vegetable juice. Instructions: Preheat broiler. Cut
bell peppers and chilies in half lengthwise, discard seeds and membranes.
Place halves skin sides up on a foil lined baking sheet and flatten with hand.
broiled ten minutes or until blackened. Place in a paper bag, fold to close
tightly. Let’s stand 10 minutes. Peel and coarsely chop. Heat a large Dutch oven
over medium-high heat. Add oil to pan swirl to coat. Add zucchini, onion and
garlic, saute four minutes. Stir in chili powder, cumin and paprika saute for 30
seconds. Add roasted peppers and chillies, 1/2 cup water and remaining ingredients,
bring to a boil. Reduce heat to medium-low, cover and simmer for 20
minutes or until quinoa is tender. If you liked our video, hit the like button,
leave a comment and your wishes or suggestions on what you would like to
see next. have a nice, and healthy life.

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