Bulgur Chilli (reduces Hot Flushes)
This vegetarian recipe for Bulgur Wheat Chilli uses brown Linseeds. Adding Linseeds to your diet can help reduce the unpleasant hot flushes that many women suffer during menopause. The good news is that it also tastes delicious!
Vegan Borghol bi Banadoura Recipe: Bulgur Wheat & Tomatoes, Chili Paste, Olive Oil & Dried Mint
#Lebanon #Cookingathome #CookinginLebanon #MadeinLebanon #لبنان #borghol #bulgurwheat #tomatoes #doitathome #easyrecipe
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Borghol bi Banadoura Recipe: Bulgur Wheat and Tomatoes with Chili Pasta, Olive Oil & Dried Mint
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وصفة برغل ببندورة: برغل قمح وطماطم مع معجون الفلفل الحار وزيت الزيتون والنعناع المجفف
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Some photos I liked that you can check:
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“Lebnen A7la Balad Bel 3alam” and I’ve been trying to prove it since 2012. I’m Anthony Rahayel, passionate Lebanese, dental surgeon by profession, professional photographer, advocate of great food, blogger, YouTuber, influencer, marketing expert and TV presenter; having one and single aim, that is to show Lebanese and the world, “The Lebanon as not seen on TV”. I have founded Lebanon’s street food market “Souk el Akel” and won the award of “World Street Food Blogger of 2019”.
Since 2012 I’ve had only one goal – To uncover the real face of Lebanon, not the one that makes headlines on international television shows, but the real, the amazing, traditional and authentic Lebanon. It is that Lebanon I seek to broadcast far and wide. A Lebanon full of life, passion and vitality, full of people who are producing the most wonderful dishes, meals, desserts and much, much more.
NoGarlicNoOnions with its food blog (5,000 articles to date), Youtube channel (130,000 subscribers), Instagram account (150,000 followers), google maps (600 million views) and Facebook page (95,000 followers) aims to discover the heroes behind this marvelous country, spread happiness and revive “Paris of the Middle East”.
With every day that goes by and every discovery made and every new venture developed, the aim is one. My aim is to keep people connected to each other and to their roots, to make everyone enjoy, smile when they taste something good and unique, to discover the endless food artisans available across the country... creating a positive and rich environment that allows us all to embrace what we have and embrace life.
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How to make a SERIOUSLY GOOD Turkish Bulgur Pilaf | Burghul Pilaf
Today I'm making my favorite bulgur pilaf, which is very rich in flavors, with fragrant spices and is simply delicious. Turkish bulgur pilaf is an extremely filling, satisfying and quite healthy dish that is easy to make and a really nice alternative to rice.
Bulgur is very rich in nutritions and one of the many benefits of consuming bulgur Pilaf is the rich amount of fiber that the whole wheat contains.
Hope you enjoy the video and the recipe!
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???? Extra Course Bulgur:
???? WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife :
???? X3 Industrial Food Safe Black Nitrile Gloves, Box of 100:
Ingredients:
• 2 cups of bulgur (coarse bulgur for pilaf)
• 3 tbsp vegetable oil
• 2 tbsp butter
• 1 onion
• 1 clove of garlic
• 3 green chilies
• 1 sweet red pepper
• 1 cup tomato sauce or grated tomatoes
• 1 tbsp tomato paste
• 1 tbsp chili paste
• 2 tsp salt
• 2 tsp dried mint
• 1 tsp black pepper
• 1 tsp chili flakes
• 4 cups of hot water (about 800 ml)
Instructions:
1. Finely chop the onion, garlic, green chilies and the red pepper
2. In a large pan with a lid, heat up the oil, add the onions and cook for 1-2 minutes until fragrant
3. Add 1 tbsp of butter and continue cooking until the butter is slightly browned
4. Add the chopped garlic, green chilies and the red peppers and stir and cook until soft
5. Add the tomato paste and the chili paste and cook 1-2 minutes until fragrant
6. Add the tomato sauce or the grated tomatoes
7. Add the salt, dried mint, black pepper and the paprika powder; stir and cook for 1-2 minutes
8. Add 2 cups of bulgur and cook & stir for another 3-4 minutes
9. Add the hot water and stir until the ingredients are mixed
10. Add the remaining 1 tbsp butter and stir until the butter is melted
11. Cover the lid and bring to a boil, once it’s boiling bring to low heat and let it simmer
12. Cook for about 10-15 minutes until the bulgur is soft and no water remains
13. Gently stir to mix and combine all the ingredients
14. Place a paper towel or kitchen towel on top of the bulgur and cover the lid on top
15. Let the bulgur rest for 10 minutes before serving
#bulgurpilaf #bulgurrecipes #burghulpilaf
*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
Chili for both carnivore & vegetarian ~plus~ TVP vs TSP vs Bulgur
A chili recipe to satisfy a mixed crowd of carnivores and vegetarians alike. With a short discussion of how to use TVP, TSP, & Bulgur in place of ground beef. Full recipe can be found on the blog linked in the video.
VEGETARIAN CHILI | a healthy, one-pot vegetarian recipe you'll love!
This is everything a vegetarian chili should be with warming spices and aromatics, good-for-you vegetables, hearty beans, and whirls of comfort with every bite. It's truly a sensational dinner idea loved by vegetarian and non-vegetarians alike!
With the combination of diced vegetables, three different types of beans, and a smoky, rich broth, you won't even realize there's no meat involved. Now that's the beauty of plant-based, vegan, and vegetarian recipes.
It's easy, budget-friendly, healthy, perfect for meal prep, and a great one-pot meal! I can't wait to see you make it!
???? Printable Vegetarian Chili Recipe:
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► PRODUCTS MENTIONED:
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► TIMESTAMPS:
00:00 Intro
00:35 Slice and dice the vegetables
03:46 Drain and rinse the canned beans
04:19 Saute the vegetables in a pot
04:50 Add the garlic and spices
05:22 Add beans, diced tomatoes, diced green chilies, vegetable broth, and bay leaf
06:09 Simmer for 30 minutes
07:10 Serve and garnish
07:43 Taste test
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#vegetarianchili #vegetarianrecipes #chili
Recept Chili sin carne met knolselder en bulgur – Colruyt
Chili con carne is zowat het bekendste gerecht uit de Mexicaanse keuken. Wij maken hem net iets anders klaar, zonder gehakt en met bulgur, knolselder en … chocolade. Echte comfort food en lekker vegetarisch!
Bekijk het volledige recept onder ‘Meer weergeven’. Op vind je meer dan 7.600 andere heerlijke Colruyt-recepten.
-----------------------meer weergeven-----------------------------
Recept
Ingrediënten (4 personen)
300 g knolselder
2 avocado’s
1 citroen
3 teentjes knoflook
1 rode ui
200 g bulgur
400 g droge rode bonen
1 eetl. cashewnoten
800 g tomatenstukjes (blik)
20 g pure chocolade
5 dl groentebouillon (1 blokje opgelost in 5 dl heet water)
2 eetl. olijfolie
2 koffiel. oregano (gedroogd)
2 koffiel. komijnpoeder
1 koffiel. paprikapoeder
1 koffiel. pilipili
peper en zout
Voorbereiding (12 u. weken + 45 min.)
- Laat de rode bonen 1 nacht weken in water. Giet af en laat uitlekken.
- Kook de rode bonen 45 min. gaar in lichtgezouten water. Giet af.
- Schil intussen de knolselder en snij in blokjes van ± 1 cm.
- Snipper het knoflook fijn en snij de rode ui in halve ringen.
- Hak de cashewnoten fijn (dat gaat makkelijk als u ze in een plastic zakje steekt en erover rolt met een deegrol of glazen fles).
- Pers de citroen.
Bereiding (35 min.)
1 Verhit de olijfolie in een grote kookpot en laat de ui en het knoflook 5 min. garen op een zacht vuur.
2 Voeg de knolselderblokjes toe en bak ± 5 min. mee.
3 Voeg de bulgur, de oregano, het komijn- en paprikapoeder, de pilipili en 1 koffiel. zout toe. Bak 2 min. al roerend op een matig vuur.
4 Doe er de groentebouillon, de tomatenstukjes, de chocolade en de rode bonen bij. Laat 15 min. sudderen. Kruid met peper en zout.
5 Snij het vruchtvlees van de avocado’s in schijfjes en besprenkel met citroensap.
Afwerking
Serveer de chili in kommetjes en werk af met de schijfjes avocado en de fijngehakte cashewnoten.