How To make Hearty Eggplant Barley Bake
1/2 c Onions, chopped
1/2 c Mushrooms, chopped
1/4 c Green peppers, chopped
1 tb Garlic, minced
Water for sauteeing 1 c Eggplant, cubed
2 tb Water
1 cn Tomatoes, chopped (16 oz)
1 1/2 c Water
3/4 c Quick cooking barley (I use
--Pearled barley) 1/2 c Chili sauce (try to find a
-"natural" brand) 1/4 c Fresh parsley, chopped
1 ts Honey (Maple syrup if vegan)
1 ts Vegetarian Worcestershire
--sauce 1/2 ts Dried marjoram
1/4 ts Ground black pepper
In a large no-stick frying pan over medium heat, saute onions, mushrooms, peppers, and garlic in 1 tbs. water until softened, about 5 minutes. Add eggplant and 2 tbsp. water; saute until softened, about 10 minutes. Add the tomatoes (with their juice), 1 1/2 cups water, barley, chili sauce, parsley, honey (or syrup), Worcestershire sauce, marjoram, and black pepper. Bring to a boil and simmer for 20 minutes, or until barley is tender.
How To make Hearty Eggplant Barley Bake's Videos
BURN FAT & LOWER CHOLESTEROL-THE NO EXERCISE MIRACLE DRINK /Remove Bad Cholesterol& Clogged Arteries
Best drink to Lower Bad Cholesterol Naturally & Reduce the Risk of Clogged Arteries, Heart Disease and Stroke.
Our heart pumps blood up to our brain through arteries. These arteries have the ability to expand and shrink just like our heart. Nitric acid helps them to do this function. When Nitric Acid reduces, it reduces the ability of the arteries to shrink and expand, then bad cholesterol starts clogging in these arteries. This is the reason for many diseases like heart attack and stroke.
This drink helps to Lower Bad Cholesterol Naturally. The ingredients used in this drink are 100% natural and you can make the drink easily at home.
Psyllium Husk Powder :
--------------------------------------
UK :
USA :
India :
If you like my video then do subscribe to my channel. Please leave me a comment and give a thumbs up. It means a lot.
Visit my Website: writeapath.com
Subscribe for more Natural Remedies :
----------------------------------------------------------------------------------------------------------------------------------------------------
#LowerCholesterol #CloggedArteries #BurnFat #removecloggedarteries #samyukthadiaries #ReduceHeartDisease #heartdiseases #Cholesterol #WeightLoss #BadCholesterol #Diabetes #LowerSugarLevel #getridoffat #reducefat #samyuthadiariesfatburn #samyukthadiariescholesterol #cholesteroldrink #ldl #hdl #ldlcholesterol #hdlcholesterol #howtoreducecholesterol #howtoburnfat #weightloss #weightlossjourney #fatburningfoods #foodstoburnfat #heartdisease #goodcholesterol
Copyright (c): Samyuktha Diaries YouTube channel, this video was developed and first published on May 24, 2021 by Samyuktha Diaries YouTube channel.
Thanks for watching and don’t forget to LIKE, SHARE & COMMENT!!
DISCLAIMER: This is not a sponsored video. This video is for informational purposes only. The speaker is not a health practitioner. Please make sure you are not allergic to any of the ingredients used in this recipe. Viewers are subjected to use this information on their own risk. This channel doesn’t take any responsibility for any harm, side-effects, illness or any health or skin problems caused due to the use of our content or anything related to this.
©Samyuktha Diaries ALL RIGHTS RESERVED
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)
*************
Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
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.
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
*************
✅ Follow Food Impromptu on social media:
Instagram ▶️
Pinterest ▶️
Subscribe to Food Impromptu here ⤵️
*************
#OnePotLentilAndRice #EasyOnePotVeganRecipes #FoodImpromptu #VeganMeals #VeganRecipes #VeganFood #EasyVeganRecipe #Vegan #PlantBased #PlantBasedCooking #OnePotVegan
Mediterranean Chickpea Salad Recipe!
Mediterranean Chickpea Salad Recipe!
If you like my videos, please like, share and subscribe to support the channel!
Ingredients:
For Salad:
Garbanzo Beans 15 Oz
Cucumber 1 Cup
Cherry Tomato 1/2 Cup
Mixed Bell Pepper 1/4 Cup
Olive 1/4 Cup
Onion
Parsley
Dressing
For Dressing:
Garlic Clove 1
Lemon Juice 1 Tbsp
Honey 1 Tbsp
White Vinegar 1 Tbsp
Olive Oil 2 Tbsp
Salt
Black Pepper
#chickpeasalad #mediterranean #salad #dishanddevour
This is my healing food
#shorts
Georgian cookalong: Soupe Barley
A thick hearty broth: based on an authentic Georgian recipe and filmed in the Royal Kitchens at Kew, opening 18 May 2012 for the first time in 200 years. This one of the dishes served to King George III on 6 February 1789, the day he was well enough to eat with a knife and fork once again after one of his well known periods of illness. For more Goergian cook-along guides and to find out how to visit these unique surviving kitchens for yourself, visit georgiancookery.com
Barley Salad with Veggies
Get the Recipe:
⭐️ This easy barley salad with roasted vegetables is a Mediterranean-inspired dish excellent for meal prep, potlucks, and as a nourishing and tasty meal.
⭐️ Ingredients
TO COOK THE BARLEY
1 cup (200 grams) pearled barley uncooked
½ gallon (2 liters) water to cook the barley
½ tablespoon salt to season the cooking water
OTHER INGREDIENTS
1 (9 ounces) (250 grams) zucchini diced
1 (13 ounces) (360 grams) eggplant diced
1 (4 ounces) (110 grams) onion sliced
1 (4 ounces) (110 grams) carrot diced
7 ounces (180 grams) mushrooms halved
4 ounces (110 grams) sun-dried tomatoes diced
½ cup (10 grams) flat-leaf parsley chopped
10 leaves basil chopped
2 tablespoons extra virgin olive oil + 1 tablespoon to roast the veggies
1 large lemon the juice and grated zest
1 teaspoon salt or more to taste
¼ teaspoon black pepper
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️