Even Meat Lovers Will Love These Veggie Recipes | Gordon Ramsay

lightly fried my delicious halloumi and,courgette cakes squeeze every last bit,of flavor out of those vegetables,but first i'm preparing a simple slow,roast tomato and watercress salad,these cherry tomatoes are perfect if you,haven't got cherry tomatoes vitamins are,good or even just big,normal plump tomatoes lay the tomatoes,on the tray,and these go into the oven for about 90,minutes,if you turn the oven down really low you,can leave them in overnight,to be honest the longer you leave them,the better they taste,once you've seasoned with salt sprinkle,over with some sugar,and the salt and sugar combine speeds up,the drying process because you want that,nice chewy texture and then you get,these little time flowers and just pick,off the buds garlic sliced,then just spread that on,now the tray looks quite full and,compact but 90 minutes in the oven,you'll see everything shrink down all,the skins blistering and the flavor,intensifies so nicely extra virgin olive,oil that gives a nice earthy flavor to,the tomatoes,place your tomatoes into an oven,preheated to 150 degrees c and cook long,and slow for an hour and a half,now halloumi cakes there's something,quite exciting about halloumi cheese,it's a very firm cheese and it fries,brilliantly,peel the carrots,great not too finely you want that nice,texture,next courgette,the secret is keep it all grated the,same,put that into a sieve,a sprinkling of salt will draw out,liquid from the vegetables,then grate the halloumi,halloumi cheese doesn't look that tasty,but once you've got color on it in the,pan it's really,really delicious now,really important to squeeze out the,excess water from the veg,and we'll see all that water that needs,to come out of there,if you didn't do this it'll make your,little patties non-friable because the,whole thing,starts to separate,and then mix in with the cheese,spring onions chop up the whites and the,greens,now we're going to season that with some,delicious fresh mint and fresh coriander,whenever it's vegetarian i like to put a,combination of herbs in there tarragon,parsley mint and coriander basil and,lemongrass,all delicious on their own but in tandem,their flavours play off each other,next,two eggs,in,give that a little mix,add the eggs to the mixture,and then finally a couple of tablespoons,of breadcrumbs the breadcrumbs help dry,out any excess moisture,mix,all the ingredients together,before you start shaping these taste the,mixture,hmm,it's really important to identify the,seasoning now,if you wait until you've cooked them,it'll be too late to adjust the,seasoning,roll them to a large golf ball,shape them like a little mini burger,you could spice these up with some chili,in there if you haven't got fresh chili,chili flakes,and it's something that can be done up a,day in advance,to get your cakes firm and ready for,frying put them into the fridge,uncovered for 25 minutes,pan on,get that nice and hot while i'm waiting,for that i'll get the dressing ready,slice the red chili seeds and all on an,angle into shards,then chop fresh ginger,season with a sprinkle of sugar and salt,add some rice wine vinegar,add a couple of tablespoons of olive oil,to finish off some chopped coriander,got that sweet sour spicy flavor,with my chilli dressing done i can start,frying off my halloumi cakes in a hot,oiled pan,we've got a nice crisp edge,you can already start to smell that,sauteed halloumi with the courgettes and,carrots smells delicious really,important for a nice amount of colour on,them,as my cakes sizzle away i can finish off,my roast tomato salad,one of my favorite leaves has to be,watercress just cut off stalks,shallot rings,watercress and shallot,go brilliantly well together,the shallot looks so dainty when you,open up these little ringlets,don't forget to turn your cakes,now tomatoes,whatever you don't use just jar them and,put them in the fridge,just drop those slow cooked warm,tomatoes over the watercress the,sweetness is incredible absolutely,delicious,a little drizzle of age of smooth,vinegar,gives that tartness to the watercress,watercress is naturally peppery so it,doesn't need any pepper just a little,touch of salt,and then a light sprinkling of extra,virgin olive oil,after five minutes on a medium heat my,halloumi cakes are ready,so important to have taken out that,water,you can see it doesn't disintegrate,and then just get your dressing take a,spoon of it,and then tilt it to the side because i,want the garnish i don't want the juice,if that does not,turn you on to become a vegetarian for,the night i honestly don't know what,will,delicious,my crispy golden halloumi courgette and,herb cakes with a sumptuous roast tomato,and watercress salad all of the flavor,with none of the meat,when i was growing up my mom was a very,very good cook so we had some great food,but it was always meat and too veg and,the veg definitely played a bit part but,the more attention you pay to cooking,vegetables the more you realize they can,easily take cent

Veggie Black Bean Enchiladas | Jamie Oliver

Veggie Black Bean Enchiladas | Jamie Oliver

I'm going to show you how to make a beautiful  veggie enchilada. This is a great Mexican inspired  ,dish. It's a great way to get veggies into your  life in a cool contemporary way that makes you  ,feel happy, right. So let's start off with the  tomato sauce, very, very simple. Get yourself a large  ,casserole pan, right. We are gonna prep in this and  we're gonna cook in this and we're gonna serve in  ,this, right, so one thing to wash up. We like that. I  am gonna blacken and scold vegetables. So let's get  ,flavour happening. So this tomato sauce happens  using peppers, four tomatoes as ripe as possible.  ,A handful of spring onions. I'll nick one out  for the salsa later. A couple of garlic cloves  ,it is simple as that. So let me show you a  cool way to deseed the peppers. Use one thumb  ,and shove it in there and then you can crack it open, right. Tap out the seeds. We'll put the peppers into,our pan. So thumb in, tear, tap, squash. Spring onions if you've got a gas hob you might not but if you  ,have you can just put these onions on the gas and  scold them up. So let's just jiggle those about.  ,Same thing with the tomatoes but I'll do that in the pan. Two garlic cloves can go in there's no  ,oil in this pan, it's dry, like you're dry frying  you're scalding, you're charring. Chilli, you take  ,your choice, right, but what I would suggest is  just take the little green bits off the end and  ,I would probably advise removing the seeds just  because that's where the heat is. If you don't like  ,hot food that's fine use a little bit of chilli  in the background. It doesn't have to blow your  ,mind or even be registered, it can just be there  supporting all the other flavours. This little  ,bit of blackening here is just what I wanted. If you just have a look here can you see we've just  ,steamed it and charred it. See how that's just  soft now so that's what we want. We're going to  ,take our liquidiser. A lot of parents talking about the trouble and strife of getting the good stuff  ,in their kids and the reality and the true answer is there's no one silver bullet. It is a life  ,long battle and if you get it right half  the time you're extraordinary. So don't beat  ,yourself up parents. So in here I'm gonna  add just a kiss of olive oil. I'm going to  ,put a little bit of coriander in there. I love  using herbs I just think it's a beautiful thing.  ,So I'll just take a little wodge of this  like let's just put the stalks in there right  ,don't waste those beautiful flavour. I might take a  little cup of water in there just to get it going.  ,Definitely a pinch of salt and pepper. Secret  ingredient for me is either lime or vinegar  ,as we are trying to salute our Mexican brothers  and sisters. Lime is such a brilliant fruit.  ,Lime skin has gone in we've rolled it and that  kind of breaks all the little capsules. Look at  ,that these are nice and juicy. Let's say one  and a half limes goes in. Whiz this up,right 30 seconds. How many recipes around  the world just have a basic tomato sauce?,So it's not hot chilli hot but it's just full of  flavour. So I'm going to put half of this on here  ,now. That will actually start softening all  the caramelisation off the bottom of that pan  ,and now let's do the filling it's really, really  simple. Black beans I'm gonna drain it like that.  ,Look have a look at that, they're really  amazing. They're the most beautiful colour.  ,Really nutritious, great source of protein really, really cheap. We'll season it with salt and pepper.  ,If you want to give a little kind of twang the  chipotle chilli sauces have a smokiness and a  ,deliciousness. You could use the smoked paprika really, really nice. In here as well I'm going to  ,put a little bit of feta. So feta is not Mexican  but I can't get any Mexican cheeses but actually  ,feta which is normally over salad raw is brilliant  cooked. So what I'm going to do is get a fork  ,and fork it up. I like to go half mushy like mashed  potato and half semi chunky just for texture.  ,You can dress this with some nice heart healthy  fats, olive oil, cold pressed olive oil to give  ,you flavour to give you that shine. Let's see how I'm just mushing up the feta some big, some small  ,and you can put a little bit of  herb in there as well, just a bit.  ,Go chunky, go fine. There's no right or wrong.  That is the filling. We're gonna wrap that  ,in this so I'm using tortilla. If  you wanted to be more traditional  ,use the corn tortilla. We've got eight, right.  So two each. So lay out your eight tortilla.  ,Let's stuff these bad boys let's  just do a good spoon on each one.,Okay filling done. So I'm going to turn that pan on just to get it going why not I'm going to cook it  ,straight away so I'm going to get that sizzling  and I'm just going to squeeze it and roll it.  ,So that's coming up to a simmer. Let's place in our beautiful little wrapped black beans. Snug  ,them in there and the sauce goes in and around  them. I'm going t

Veggie Winter Warmers | Gordon Ramsay

Veggie Winter Warmers | Gordon Ramsay

lightly fried my delicious halloumian,courgette cakes squeeze every last bit,of flavor out of those vegetables,but first i'm preparing a simple slow,roast tomato and Watercress salad,these cherry tomatoes are perfect if you,haven't got cherry tomatoes white,Tomatoes good or even just big normal,plum tomatoes lay the tomatoes on the,tray,and these go into the oven for about 90,minutes,if you turn the oven down really low you,can leave them in overnight to be honest,the longer you leave them the better,they taste,once you've seasoned them with salt,sprinkle over with some sugar,on the salt and sugar combined speeds up,the drying process because you want that,nice chewy texture and then you get,these little thyme flowers and just pick,off the buds garlic sliced,then just spread that on,now the tray looks quite full and,compact for 90 minutes in the oven,you'll see everything shrink down all,the Skins blistering and the flavor,intensifies so nicely extra virgin olive,oil that gives a nice earthy flavor to,the tomatoes,place your Tomatoes into an oven,preheated to 150 degrees C and cook long,and slow for an hour and a half,now halloumi cakes there's something,quite exciting about halloumi cheese,it's a very firm cheese and it fries,brilliantly,fill the carrots,great not too finely you want that nice,texture,next courgette the secret is keeping it,all grated the same put that into a,sieve,a sprinkling of salt will draw out,liquid from the vegetables,then grate the halloumi halloumi cheese,doesn't look that tasty but once you've,got color on it in the pan it's really,really delicious now,really important to squeeze out the,excess water in the veg and we'll see,all that water that needs to come out of,there if we didn't do this it'll make,your little patties non-friable because,the whole thing starts to separate and,then mix in with the cheese,spring onions chop up the whites and the,greens,now we're going to season that with some,delicious fresh mint and fresh coriander,whenever it's vegetarian I like to put a,combination of herbs in there tarragon,and parsley minted coriander basil and,lemongrass,all delicious on their own but in tandem,their flavors play off each other,next,two eggs in,give that a little mix,add the eggs to the mixture,and then finally a couple of tablespoons,of breadcrumbs the breadcrumbs help dry,out any excess moisture mix,all the ingredients together,before you start shaping these taste the,mixture,it's really important to identify the,seasoning now,if you wait until you've cooked them,it'll be too late to adjust the,seasoning,roll them to a large golf ball shape,them it's like a little mini burger,you can spice these up with some chili,in there if you haven't got fresh chili,chili flakes and it's something that can,be done up a day in advance,to get your cakes firm and ready for,frying put them into the fridge,uncovered for 25 minutes pan on get that,nice and hot boss and wait for that I'll,get the dressing ready,slice of red chili seeds and all on an,angle into shards,then chop fresh ginger,a Sprinkle of sugar and salt,add some rice wine vinegar,add a couple of tablespoons of olive oil,to finish off some chopped coriander,because that's sweet sour spicy flavor,with my chili dressing done I can start,frying off my halloumi cakes in a hot,oiled pan,look at that nice crisp Edge,you can already start to smell that,sauteed halloumi with the courgettes and,carrots smells delicious really,important for a nice amount of color on,them,as my cakes Sizzle away I can finish off,with my roast tomato salad,one of my favorite leaves has to be,Watercress just cut off stalks,foreign,s,Watercress and shallot,they're brilliantly well together,shallot looks so dainty when you open up,these little ringlets,don't forget to turn your cakes,now Tomatoes whatever you don't use just,jar them and put them in the fridge,just drop those slow cooked warm,Tomatoes over the Watercress the,sweetness is incredible absolutely,delicious a little drizzle of age of,ultimate vinegar gives that tartness to,the watercress,Watercress is naturally peppery so it,doesn't need any pepper just a little,touch of salt,and then a light sprinkling of extra,virgin olive oil,after five minutes on a medium heat my,halloumi cakes are ready,so important to have taken out that,water,you can see it doesn't disintegrate,and then just get your dressing take a,spoon of it and then tilt it to the side,because I want the garnish I don't want,the juice,but that does not,turn you on to become a vegetarian for,the night I honestly don't know what,will,delicious,my crispy golden halloumi courgette and,Herb cakes with a Sumptuous roast tomato,and Watercress salad all of the flavor,with none of the meat,first a hearty starter a bruschetta with,ricotta and succulent griddle courgettes,for my main I'm serving fragrant roasted,beetroot and Thyme risotto,but I'll be in trouble with the kids if,I don't do it but,so I'm enlisting the help of my youngest,Tilly to

I only cut vegetables! A simple recipe for a delicious vegetable casserole! Quick Recipes

I only cut vegetables! A simple recipe for a delicious vegetable casserole! Quick Recipes

2 patate te medha.,Përshëndetje!,Sot gatuajmë ushqime të shijshme!,1 karotë.,1 lulelakër e vogël.,Shkruaj ku e shikon kanalin tim!,Është shumë interesante!,1 brokoli të vogël.,kripë 1 lugë gjelle.,Gatuani edhe 2-3 minuta të tjera.,Patate të ftohta.,presh.,Vaj ulliri.,Skuqini për 5-7 minuta.,1 piper.,Vaj ulliri.,3 vezë.,vaj ulliri 5 lugë gjelle.,Qumësht 400 ml / 1 1/2 filxhan.,Qumështin e ndajmë në 2 pjesë.,Miell 130 gr / 1 filxhan.,kripë 1 lugë gjelle.,Piper i zi.,Pjesa e dytë e qumështit.,Erëza franceze.,Djathë 150 gr / 1 1/2 filxhan.,Piqeni në furrë në 180°C (350°F) për 50 minuta.,Mbulojeni me petë nëse është e nevojshme.,Le të bëjmë një salcë të shijshme.,Jogurt grek 2 lugë gjelle.,Majonezë 2 lugë gjelle.,hudhra.,kastravecat.,I grijmë ose i presim hollë.,Kopra.,Tava është gati!,Shumë aromatike!,Miq, gatuani dhe shkruani në komente!,Faleminderit për komentet dhe LIKE!,Të bëftë mirë!

Winter Vegetarian Recipes To Keep You Warm | Gordon Ramsay

Winter Vegetarian Recipes To Keep You Warm | Gordon Ramsay

my first recipe is so quick and easy but,seriously impressive and deceptively,cheap,homemade gnocchi,making your enoki is so simple to do yet,the results are absolutely stunning and,it's a great way of using up leftover,baked potatoes,you can make noki just with flour and,eggs however the potato gives it a nice,light sort of creamy fluffy texture cut,them in half take your spoon,and scoop the inside of those potatoes,i'm using leftover baked potatoes but,this really works as well with leftover,ball potatoes two choices you can get a,fork and sort of mash the potato and get,it nice and light and fluffy or,this little gadget it's called a ricer i,suppose it's a posh word,for a potato masher just squeeze gently,you can see how nice and light it is,almost like fluffy little strands of,potato,you can do this when the potatoes are,hot,it'll go through the rice just so much,quicker,just slice that off there,now,a nice spoon of okata a little touch of,salt and pepper it's really important to,season the mixture as we go along,otherwise the nokia becomes really bland,flour over the ricotta sieve so there's,no lumps,one delicious egg give that a little,whisk,now,make a little well in the center,you want a nice soft,pliable ball of dough,give that a really good mix,get some time flowers in there,and this time is light fragrant and it's,just a really nice herb and with the,ricotta,it tastes brilliant just pick the little,tips the time flowers,next flour your hands generously and,knead the mixture into a dough,fold in and push and basically what it's,doing is get it nice and smooth,as it starts to get a little bit wet,and just add a little touch of flour we,want something really nice and soft now,don't overwork it,it stops the nokia from expanding when,it hits the pan,that's exactly what i want a nice sort,of soft,fragrant ball,cut the ball in half,lightly flour,the hands and just roll it,gently,just think of a big long cigar,the mixture will start getting a little,bit sort of wetter but do not add lots,of flour,now,lightly flour the knife so when you,slice the gnocchi it doesn't stick,cut the dough into bite-sized pieces,just take your finger dip it in the,flour and push down,why i want my nokia to look like a,pillow and for me the most important,part there is that not one of them are,identically the same shape,water on,bring up to the boil little touch of,olive oil in there,lightly flour your hand,lift up the gnocchi,in to the rolling boiling water,turn that pan to stop them from sticking,at the bottom and let them simmer and,they start to sort of tell you they're,cooked when they start floating get a,pan on,get that nice and hot now they're just,starting to come up to the top and you,can continue cooking them like that i,like blanching them in the water taking,them out and then frying them to study,the gnocchi heat olive oil in a frying,pan,gently lift up and look,they've doubled in size,drain it get rid of the excess water and,straight in to the hot pan,this is where they start to take on a,completely different texture nice crisp,sauteed texture on the outside,nokia loves fresh pepper,so,pepper in,you can see as i start turning them,you've got this really nice little sort,of,brown,color,and they're almost popping up now like,little parcels so i want them nice and,sauteed both sides but light and creamy,in the center,fresh garden peas,in,and the butter gives it that really nice,sort of,bernoullisette flavour on the end,beautiful,a little bit of fresh thyme over the,peas and then finally i want to lift it,up fresh lemon,zest the lemon over,smells incredible,and then finally seal the deal with a,touch of grated parmesan cheese give,your vegetable attitude and you'll get,amazingly elegant dishes on a budget,that are always guaranteed to impress,what more do you want from great cooking,keep to make easy to cook and absolutely,stunning,i absolutely love bacon bread there's,something,really satisfying about doing it and,this focaccia recipe is very hands-on,but the end result is something really,really tasty,first off start with the dough,tip 500 grams of strong bread flour into,a mixing bowl and add 20 grams of,semolina,that gives the focaccia its sort of,rustic charm,now there's one thing for catcher needs,it's really good seasoning you can't,season bread after it's baked so it's,got to go in right at the very beginning,sprinkling 15 grams of dried yeast,take some warm water,and then 50 ml of olive oil top of that,water,that gives it this really nice silky,rich texture,make a little well,mix up that yeast water and oil in start,off with your fingers keep your fingers,nice and open it's like a little sort of,whisk going in there i'm looking for a,really nice sort of relaxed,dough,now that's just starting to come,together touch more water,with oil in there give it a little swirl,and then again,the secret is to sort of knead it gently,don't overwork it,it's a sort of easy bread to make a nice,one to start off with when you'r

20-Minute Vegan Meals EVERYONE Should Know

20-Minute Vegan Meals EVERYONE Should Know

i love cooking elaborate meals as much,as the next gal but there's some days i,just don't have the time or energy to,make anything complicated you know what,i'm talking about your dog is sick,you're exhausted from being on your feet,all day the kids are acting wild okay i,don't actually have a dog or kids for,that matter and in any event a child,would never disrespect a parent like,that in an indian household but still,we've all had days like this right and,that's why it is so crucial to have some,go-to vegan meals that you can make on,the fly today i'm sharing three of my,favorites they're big on flavor they're,pretty wholesome and they take just 20,minutes to make let's do it,and before we begin a quick note of,thanks to aldi for sponsoring today's,video if you've already seen my recent,video on how to eat well on just five,dollars a day you already know that aldi,is the grocery store for everyday,affordable plant-based staples first up,we're gonna make a crispy tofu with,cabbage slaw and peanut sauce this,recipe is great because it feels,indulgent from the creamy peanut sauce,and that crispy tofu but it's pretty,wholesome because we've got cruciferous,cabbage and vitamin rich carrots we'll,start by grabbing our block of extra,firm tofu draining it and wrapping it in,some towels to blot off the excess water,we don't actually need to press the tofu,like you do with many recipes and,frankly we don't have the time to do,that today but i promise you the tofu is,still going to get crispy slice the tofu,horizontally into slabs about 10 slabs,maybe 12 for a 14 ounce block and just,press it again with a paper towel to get,a little extra water out grab your,largest non-stick pan this one is 12,inches and heat up two tablespoons of,oil medium high heat i've got avocado,oil here and once that oil is nice and,hot arrange each tofu slab in a single,layer gently push the tofu around to,make sure each piece is oiled and if,your stove is a bit uneven like mine you,might want to occasionally rotate the,pan so that the tofu cooks evenly and,while the tofu is frying let's see if we,can quickly prepare our slaw in the,meantime grab your cabbage you can use,green or red and cut it into quarters,the quickest way to shred cabbage is to,use a mandolin and i always wear these,babies when i'm using a mandolin because,she looks innocent but she's very,dangerous also i like looking like a,mine,i don't know how to do mine so if you,have one take a hunk of a cabbage maybe,like a quarter and attach it to the food,grip and just shave it back and forth,repeatedly until it's nicely shredded or,julienned if you don't have a mandolin,you can use the shredding disk of your,food processor if you don't have either,of these tools not to worry you can also,use the thin slicing side of a box,grater and it's a nice little workout,for your arms this is also a great way,to work off stress you know for instance,if your sun has been hitting you all,evening now flip the box grater to the,side with the large holes to shred your,carrots you'll need two medium or large,carrots for about one and a half cups of,shredded carrots and one of my favorite,ingredients cilantro a very rough chop,to keep things speedy and mix that,together with the cabbage and carrots,it's super vibrant rich in those,antioxidants and very budget friendly,now let's hit the slaw with some flavor,a bit of extra virgin olive oil i really,like this organic one from aldi it has,nice flavor and it is very affordable,also adding some toasted sesame oil,which is going to complement the flavors,in our peanut sauce and some lime juice,for freshness and acidity and of course,some salt to season give it a mix mix,and the tofu is ready to be flipped so,let's go check on that oh look at that,nice golden color and you can hear that,great sizzle these have been cooking for,about seven minutes six to eight minutes,is usually a good range and i like to,use a larger silicon spatula and then a,smaller one or a knife to help flip the,tofu slabs without breaking once you,flip the tofu it needs about four to,five more minutes so in the meantime,we'll whip up our peanut sauce another,one of my favorite affordable products,from aldi the organic creamy peanut,butter just peanuts and salt we need,four tablespoons of this and about a,tablespoon of agave nectar for a touch,of sweetness you could also use maple,syrup two teaspoons each of soy sauce,and toasted sesame oil a bit of crushed,red pepper for some heat a good squeeze,of lime juice and some water to thin it,out you might have a little bit extra of,the sauce but do not worry because it is,so tasty and i always think it's better,to have extra sauce than not enough the,tofu is done now and it is looking,beautifully golden brown on both sides,it's going to be crispy on the outside,chewy on the inside and we didn't even,have to press the tofu all right let's,bring this all together put some slaw on,a plate top it with a few of those tofu,slabs and ever so se

High-Protein Vegan Meals EVERYONE Should Know

High-Protein Vegan Meals EVERYONE Should Know

- Okay, so I get a lot of requests,for high protein vegan meals,,usually from folks who are looking to get ripped,,brawny, burly, beefy, and or hunky.,So today I've got three 20-minute meals,,each of which has over 30 grams of protein,and is guaranteed to get you looking as swole as I am.,(intense rock music),Let's get into it.,First up, we're gonna make a Smashed Edamame Toast,,like a smashed avocado toast, but different.,And I love using edamame, just like this.,It comes frozen in a bag.,I like to buy it pre-shelled 'cause it's less prep work,and it is so high in protein.,It's got more protein than any other bean,and is also great for quick 20-minute meals,because it's already cooked.,This is just a little frozen still,,so I'm going to just run it under some warm water.,You can also defrost it in the fridge.,(upbeat music),Oh wait, I need a...,(bowl clanks),The blade, one sec.,Where'd that be?,Down here maybe?,Okay.,The great thing about this Edamame smash,is that everything happens in the food processor.,So it is super quick, super convenient, minimal chopping.,We're also gonna add some avocado.,It's kind of a smashed avocado toast,like I mentioned.,We need half of the medium.,All right, she looks pretty good.,The beauty of living in California,is that all of your avocados look nice all the time.,Our taxes though, I feel like we're paying an avocado tax.,Got some raw garlic.,Gonna give it a rough chop.,Serrano pepper for some heat.,Leave out the membranes if you don't want it,spicy or too spicy.,Some cilantro, I'm gonna just do like a large handful,,I'm not measuring it.,Any tough stems, you wanna get rid of those.,But tender stems, A-Okay.,They're delicious they're edible right in there.,What else do we got?,Lime, some lime zest.,The zest is gonna add this pure lime flavor,and the juice is gonna add acidity.,So they both work really well here,to brighten all the flavors.,Quarter cup of tahini.,This is gonna add a nutty indulgence.,It's also got some protein in there.,Look at that.,Some tamari or soy sauce.,Use tamari if you're gluten free.,Tablespoon and a half of that,,that's gonna add that really lovely savory depth of flavor.,Optionally a teaspoon of toasted sesame oil.,I love the flavor.,It's like rich and nutty.,If you don't love it, you can omit it.,And now we're just gonna blend it all up.,Right, this is what you're looking for.,It's chunky, it's not totally smooth,,but it's come together in a nice,beautifully green dip consistency.,We'll just give it a taste.,See if it needs any salt or extra lime.,(calm upbeat music),That's really good.,I don't think it needs anything.,I love it.,Bread, there's a lot of variation in bread.,You can get from the bakery,,you can get from the grocery store.,Since this is a high protein meal,,I picked the highest protein bread I could find.,This particular brand has six grams of protein per slice.,12 grams of protein in these little guys.,All right, I'm gonna pop this under my boiler,to toast for a minute and then we'll assemble everything.,So this bread is tiny, but I promise it's really filling.,so don't let the size dissuade you.,And the great thing about this dip is is it makes a lot.,So you can have this for breakfast or lunch,for several days and the full measurements for everything,is on the blog,,printable format in both metric and imperial measurements.,Final couple toppings if you wanna sneak,some extra protein in there,,hemp seeds or hemp hearts,,please have a good amount of protein.,They'll add a little bit of a nutty crunch,and some sauerkraut because it's got that good gut bacteria,and also it adds this nice little tangy salty finish on top.,Ta-da, it's not like gourmet looking,,but it's really really delicious and it's gonna fill you up,if you have this for breakfast or for lunch.,Should we give it a bite?,We should give it a bite.,I'd like a bite.,(calm upbeat music),This is ridiculously good.,It's savory, it's salty, it's a little creamy and nutty.,It was incredibly easy to make.,So definitely add this one,to your breakfast or lunch rotation.,Next up we're gonna make a tofu noodle bowl,with an almond butter sauce,and the first thing we're gonna do,is cook our noodles, our pasta.,So let's get some water on the stove for that.,So my little secret is to fill your sauce pan up,halfway with water and also put on your electric kettle,to boil 'cause that boils faster.,Then you can add your boiling water to your sauce pan,and that is how you get a pot of pasta water,,pot of pasta water to boil quickly.,As for the type of pasta,,I've got some whole wheat spaghetti here.,I'm using whole wheat pasta,'cause it has a little bit more protein,than your standard white flour pasta.,It's got like six to seven grams,of protein per serving, so not bad.,While we wait for the water to boil,,we're going to prep our tofu.,We're gonna make some spiced tofu crumbles as our protein.,I've got a block of super firm tofu,and I like using super firm tofu for two reasons.,One, it'

5-Ingredient Meals ANYONE can make (healthy, vegan & budget friendly)

5-Ingredient Meals ANYONE can make (healthy, vegan & budget friendly)

foreign,recipes are incredibly simple but so,delicious at the same time I try to keep,these to five ingredients per meal most,of which you've probably got sitting,around your kitchen this very second for,even more amazing recipe inspiration,check out the cookbook that I made which,comes out the week of posting this yeah,grab yourself a copy it's it's really,the most perfect addition to any kitchen,links and information is down below also,support today comes from Squarespace,okay so when putting together these five,ingredient recipes I decided not to,count water salt and oil is that,cheating Maybe,recipe number one is for the most,amazing red pepper and whipped hummus,pasta even though there is hummus inside,of the sauce it tastes so much more like,a rich Alfredo type of meal it's so good,you you simply have to try start by,chopping up some garlic and bring a pot,of salted water for the pasta up to a,boil in a separate saucepan Place some,olive oil and turn the heat to medium,add the garlic to the cold oil already,once it starts sizzling let it cook for,two to three minutes,thank you,as soon as the water is boiling I'm,gonna add your pasta then grab a blender,and add all the ingredients for the,sauce that's some roasted red bell,pepper from the jar some creamy plain,hummus the garlic olive oil mixture some,soy sauce and water,blend this up until smooth this was a,bit more on the liquid side and so I,ended up adding the entire tub of hummus,yeah,but yeah bring together the noodles and,the sauce and plate this up,this is truly such amazing pasta I can I,can only repeat myself it's going to,taste a bit different depending on which,brand of hummus you're using but any,kind of hummus is good hummus you know,this next meal is super warming and cozy,and honestly full of protein,cut a block of firm plain tofu into,bite-sized pieces,transfer those to a big deep dish plate,or a bowl of some sort and add about a,tablespoon of cornstarch mix in the,starch coating the tofu from all sides,then grab a non-stick skillet bring it,to medium-high heat together with some,oil once the oil is hot add the tofu,chunks allowing the tofu to cook for six,to eight minutes stirring every few,minutes only,foreign,the tofu and set that aside same part,you're going to add a few tablespoons of,your favorite ready-made pre-seasoned,tomato sauce to it,along with some water and some canned,rinsed chickpeas or any other Bean or,legume that you prefer bring this up to,a low simmer allowing the chickpeas to,cook for a good three minutes or so and,then add your spinach and give that,another two minutes,and then plate up your lazy tomato soup,together with the crispy tofu feel free,to serve this with some bread although,that would be breaking the five,ingredient Rule and so this is merely a,suggestion,up next we have these quite fancy,looking overnight oats here so the oats,here are layered with sweetened red bean,paste known as ankle ankle if you saw my,previous video you know that I made,Mochi not too long ago and so I had,quite a bit of bean paste left over and,I thought it could taste nice in,combination with oats and berries and of,course I was right,um the first step here is optional it is,mainly just for Aesthetics to get those,nice and clean layers and so I shaped,the bean paste into two thick little,discs using my hands that the size here,being similar to the diameter of the jar,that I'd be using I placed my discs of,bean paste onto a sliver of parchment,paper and then I put this into the,freezer for about 10 minutes in the,meantime I combined all the ingredients,for the oat layer which that was just,small cut oats a pinch of salt some,ground of flax seeds water and thick soy,yogurt,also go ahead and grab some fruit that,you want to add and now onto the,layering I'm starting off with a few,tablespoons of the oat mix then adding a,handful of raspberries one of the bean,paste layers more oats the second Bean,disk more oats and some more berries for,the top,place your jar into the fridge overnight,or for at least four hours,so cozy,okay so I saw this video on kimbap,sandwiches a while ago kimbap or gimbap,it often comes with a lot of different,ingredients and fillings for the sake of,this video I did quite a simple basic,filling of cheesy kimchi and garlic,spinach,first cook up some small cut fries and,let it cool completely,and then move on to Preparing the,fillings I let some garlic cook in olive,oil for about two to three minutes over,medium and then I added some spinach to,it some water gave that another two,minutes then I seasoned the spinach with,some salt before removing it from the,pan then I added some vegan kimchi next,followed by some vegan cheese just,mixing that in letting it melt this took,another two minutes now for this kimbap,inspired sandwich what you need is some,Square shaped rice it's best to already,cut Square shaped pieces out of the rice,and then just go in using wet hands,pressing it into more of a firm shape,you need

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