Farro 101 - Everything You Need To Know
This farro 101 will tell you everything you need to know about buying, storing and preparing this ancient grain. Plus I share a super simple recipe for a farro salad with sardines and kale!
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Chef John aka THOR,, taught myself to walk than ran 5,522 miles handicapped. They will soar on wings like Eagles; they will run and not grow weary, they will walk and not be faint. Amen
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Crunchy Bulgur Bowls Recipe #PlantBased #HealthyEating #NutrientrichFoods
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Moroccan Bulgar Bowl With Savoury Orange Dressing Recipe
This delightful dish features a harmonious blend of flavors and textures. The Savory Orange Dressing combines sweet orange, nutty tahini, and tangy apple cider vinegar. It's paired with fragrant bulgur wheat, veggies, and topped with crunchy pistachios and refreshing mint, creating a satisfying and nourishing plant-based meal.
YIELDS: 2 Servings
PREP TIME: 20 mins
TOTAL TIME: 20 mins
Ingredients:
Bulgar Preparation:
1 cup organic bulgur, dry, fine or medium grind
2 ½ cups vegetable broth (unsalted, preferably homemade)
1 tsp ground cumin
A dash of ground cinnamon
½ tsp onion powder
¼ tsp salt (optional)
1 tsp organic lemon zest (zest before squeezing the juice)
1 tbsp lemon juice (freshly squeezed)
Dressing:
1 medium orange, sweet variety, peeled
1 tbsp tahini
1 tbsp organic apple cider vinegar
¼ tsp salt (optional)
¼ cup cilantro (optional, roughly chopped)
Water (as needed)
Bowl Ingredients:
1 cup organic spinach (chopped)
1 cup organic corn (frozen, thawed)
1 cup Moroccan Spiced Chickpeas (link in directions, or plain cooked chickpeas)
¼ cup red onion (finely diced)
¼ cup cranberries (unsulfured)
2 tbsp mint or parsley (minced)
2 tbsp pistachios (optional, chopped, +2 Tbsps.' as needed)
Instructions:
1. Cook the bulgur: Add the bulgur, vegetable broth, cumin, cinnamon, onion powder, salt (if using), and lemon zest to a stovetop pot. Bring to a boil, then simmer, cover, and cook for approximately 10 minutes until the bulgur is tender and most of the liquid is absorbed.
2. Make the dressing: In a food processor, combine all the dressing ingredients except the cilantro. Puree until smooth. Add the cilantro, if using, to the smooth mixture, pulse a few times, and set aside. Note: the dressing is delicious without the cilantro as well if you’d prefer to omit it.
3. Prepare your spinach: If you’d like your spinach slightly cooked, add it to a colander. Once the bulgur is finished cooking, transfer it to the spinach in the colander (just in case there is liquid left with your bulgur) and stir until the spinach is tender.
4. Assemble your bowl: Divide the bulgur and spinach between two bowls as well as the corn, chickpeas, and red onion.
5. Drizzle the desired amount of dressing on top of each bowl.
6. Top with cranberries, mint, and pistachios, if using.
Chef's Tips and Substitutions:
1. Instead of Moroccan Chickpeas, use plain cooked chickpeas.
2. Use orange zest and juice instead of lemon for the bulgur.
3. Substitute cilantro with mint or parsley.
4. Replace cranberries with raisins.
5. Use yellow or white onion instead of red.
6. For nut-free, use sunflower or pumpkin seeds instead of pistachios.
7. For gluten-free, use quinoa or millet instead of bulgur wheat.
8. Preparation and Storage:
Make the bulgur, dressing, and Moroccan Chickpeas ahead of time for convenience.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
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One Pot Lentil and Rice Recipe Inspired by Lebanese Mujadara ???????? Easy Plant-Based Recipes for Vegans
This recipe is inspired by Lebanese Mujadara and a combination of a few Mediterranean recipes (however, I have added Ginger because of its various health benefits, especially with digestion).
➡️ When you come back, you’ll have one of the crucial ingredients for a vegan rice recipe that is rich in flavor owing to the inspiration of an old-world favorite dish from the Middle East. Next, you can prepare the sweet and fragrant basmati rice, herbs, and spices!
I hope you enjoy this modern instance of a centuries-old dish!
???? How long have you been on a vegan diet/plant-based? Let me know how it’s going in the comments below
▶️ RECIPE INGREDIENTS: (4 to 5 servings)
1 Cup / 200g BROWN LENTILS ONLY (washed and soaked in water for at least 4 to 6 hours (or overnight) until the lentils are very tender)
1 Cup /200g BASMATI Rice (thoroughly washed/soaked in water for 20 minutes)
3 Cup / 400g Chopped Onions - 2 medium size onions (430g with skin on)
1 Tablespoon ginger (very finely chopped)
1 Tablespoon garlic (very finely chopped)
3/4 Cup Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 to 1/2 Teaspoon Cayenne Pepper OR to taste (Optional)
Salt to taste (I added total 1+1/2 teaspoon of pink Himalayan salt)
2 Cups / 475ml Water
Garnish:
3/4 cup / 70g Parsley (finely chopped)
Freshly Ground Black Pepper to taste (I added 1/2 teaspoon)
Lemon or Lime juice to taste (I added 1+1/2 tablespoon lemon juice, I like it a bit sour)
Extra Virgin Olive oil (I added 2 tablespoons of organic cold-pressed olive oil)
▶️ METHOD:
✅???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy).
Wash and soak the brown lentils for at least 4 to 6 hours (or overnight) until the lentils are very tender. Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so do not skip it). Soak for 20 minutes.
Heat a pan, add cooking oil, onion and 1/2 tsp salt. Adding salt to the onions will help release water and help it cook faster. Fry the onion on medium-high heat until it starts to caramelize. Once caramelized, reduce the heat to medium to medium-low heat (depending on the heat of your stove) and add finely chopped ginger and garlic. Fry until onions are nicely browned (be careful not to burn the onion).
Once the onion is caramelized, add the strained tomatoes/passata and spices. Give it a good mix. Add the soaked lentil and rice, along with salt and water. Cover and bring to a vigorous boil. Once it starts boiling, reduce the heat to low and cook for about 25 to 30 minutes.
Uncover and check to see if the rice and lentils are cooked (it should be cooked by now, if its not, cover and cook it for a bit longer). Now continue to cook UNCOVER for another 1 to 2 minutes on low heat to get rid of any excess moisture. Turn off the heat.
Add parsley, lemon juice, black pepper and drizzle of olive oil. Mix very gently, the rice is delicate at this point and we don't want to break it. Cover and let it sit for 5 minutes before serving (for flavors to blend).
Stores well in the fridge for 3 to 4 days. It's perfect for meal planning.
▶️ IMPORTANT TIPS:
???? Soak lentils until they are very tender. The soaking time depends on the quality of the lentils. Some brown lentils are drier than the others and therefore need more soaking time
???? How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer
???? It's really important that the lentils soak well. The reason is to match the cooking time of lentils with the rice
???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy)
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Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both classics, traditional recipes, and modern dishes from around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
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KOLOKOTES - CYPRIOT PUMPKIN PIES | GREEK EMPANADA | GREEK RECIPE | Daizy Bagon
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KOLOKOTES - CYPRIOT PUMPKIN PIES
Kolokotes – traditional vegan Cypriot Pumpkin Pies filled with pumpkin, bulgur, raisins, and spices.
Ingredietns:
filling
1 ¼ pound butternut squash or sugar pumpkin (about 3 cups), chopped into small pieces
1 cup raisins
½ cup coarse bulgur wheat
⅓ cup olive oil
1 tbsp sugar
1 ½ tsp cinnamon
½ tsp salt
½ tsp black pepper
dough
3 cups bread flour
1 cup all purpose flour
1 tsp salt
½ cup olive oil
1/2 orange juice
1 cup warm water
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NEW MOROCCAN INSPIRED BULGUR RECIPE - Healthy Bulgur Wheat Salad with Sweet Potato - Bulgar Pilaf
NEW MOROCCAN INSPIRED BULGUR RECIPE || Healthy Bulgur Wheat Salad with Sweet Potato || Bulgar Pilaf
Today we show you a delicious Moroccan Inspired Bulgur Salad recipe. This Bulgur (also known as Bulgar Wheat) recipe uses exotic and aromatic spices which are commonly used in Morocco in addition to dried fruits and nuts that are traditionally found in Moroccan cuisine. This Moroccan Bulgur Pilaf not only tastes incredibly delicious, but it is also super healthy and nutritious too. Bulgar is thought to be 4000 years old and originated in the Anatolia region of modern-day Turkey (where their staple dish is called Bulgur Pilavı). Whilst couscous is traditionally served with Moroccan food, our recipe brings the flavors of Morocco to this Bulgur salad. This Bulgar salad can be served with one of our Moroccan Tagine recipes, grilled chicken, meats kofte, kebabs, vegetables, salads, or simply with herbed yogurt dips.
To make this Moroccan Inspired Bulgur Salad recipe, you will need:
one sweet potato
one small onion
half a capsicum pepper
salt, black pepper, olive oil
2 tbs olive oil
1 cup coarse bulgur wheat
salt to taste
1 tsp cumin
1 tsp ground coriander seeds
1/4 tsp black pepper
1 tsp paprika
1/2 tsp garlic powder
1/4 tsp ginger powder
1/4 tsp turmeric
2 cups water
lemon juice
butter
1/4 cup raisins
2-3 dried figs
dried apricots
blanched almonds
1/4 tsp cinnamon powder
1 tbs honey
fresh coriander, mint, parsley
optional: saffron water
pomegranate for garnishing
We served this bulgur salad with ur Middle Eastern grilled chicken recipe which you can find here:
You can view Moroccan recipes including our chicken tagine, lamb tagine, and fish tagine recipes in our playlist here:
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Hi, I'm Don Imran, and together with my family at the Don Imran Family Kitchen, we bring you very easy, tasty and delicious recipes from around the world. We bring you Indian and Pakistani dishes that were popular in our restaurant, in addition to Swahili food recipes from my mother and father's Tanzanian and Kenyan heritage. In addition, we showcase some of our favourite recipes from Middle Eastern, Turkish, Moroccan, and other International cuisines. So next time you're wondering whats for dinner, or you're in search of the perfect Saturday night dinner recipes, then consider subscribing to our channel for easy to follow and delicious dishes!