Vegetarian Mushroom Wellington: The Perfect Thanksgiving Main | Alexa Weibel | NYT Cooking
Vegetarians, this one’s for you. Alexa Weibel is here with her vegetarian Mushroom Wellington, a stunning meatless centerpiece that’s perfect for Thanksgiving or any special occasion. Seared portobello mushrooms are layered with apple cider-caramelized onions and a rich filling of chopped mushroom and walnuts seasoned with soy sauce for flavor. It all gets wrapped in puff pastry and baked until golden, and is paired with a mouthwatering port reduction for drizzling over top.
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20-Minute Vegan Meals EVERYONE Should Know
20-minute vegan meals that don't sacrifice on flavor! Thank you to ALDI for sponsoring this video! Be sure to visit your local ALDI for unbeatable prices on so many plant-based groceries.
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This Anti-inflammatory Meal Will Make You Feel Great
This dish is loaded with nutrients and anti-inflammatory ingredients that will have you feeling great. While this is definitely a comfort food, this creamy coconut rice and spiced chickpeas dish is great year round.
This dish is simple, easy, ready in 30 minutes and all made in one skillet!
Give it a try and let me know what you think!
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Timestamps:
00:00 How to Make Creamy Coconut Rice and Spiced Chickpeas
3:50 Creamy Coconut Rice and Spiced Chickpeas Finished
4:00 Are you Pumpkin’d out?
4:30 Why You’ll Love This Dish
4:50 Benefits of using a large pan
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Veggies in Tandoori Sauce with Spinach Rice | तंदूरी वेजीस और पालक राइस | Chef Sanjyot Keer
Full written recipe for Spinach rice with veggies in tandoori sauce
Prep time: 25-30 minutes (excluding soaking time)
Cooking time: 20-25 minutes
Serves: 4-5 people
Veggies & tandoori sauce
Ingredients:
OIL | तेल 2 TBSP
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन और हरी मिर्च की पेस्ट 1 TBSP
VEGGIES
ZUCCHINI | ज़ुकिनी 1/3 CUP
MUSHROOM | मशरूम 1/3 CUP
BABYCORN | बेबीकॉर्न 1/3 CUP (BOILED)
MIXED BELLPEPPERS | मिक्सड बेलपेपर्स 1/3 CUP
BROCCOLI | ब्रॉकली 1/3 CUP (BLANCHED)
CHILLI FLAKES | चिली फ्लेक्स 1 TSP
BUTTER | मक्खन 2 TBSP
REFINED FLOUR | मैदा 2 TBSP
MILK | दूध 500 ML
POWDERED SPICES
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च 1 TBSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
CUMIN POWDER | जीरा पाउडर 1 TSP
DRY MANGO POWDER | आमचूर पाउडर 1 TSP
BLACK SALT | काला नमक 1/4 TSP
ROASTED KASURI METHI | भुनी हुई कसूरी मेथी 1/4 TSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
GARAM MASALA | गरम मसाला 1/2 TSP
SALT | नमक TO TASTE
BLACK PEPPER | काली मिर्च A PINCH
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
Method:
Set a wok over high flame & once it gets hot add oil into it & let the oil heat well.
Once the oil is hot add in the ginger garlic chilli paste & cook over high flame briefly.
Further add zucchini & mushroom, toss over high flame for a minute & then add in the remaining veggies along with chilli flakes, toss all the veggies over high flame for a minute.
Your tossed veggies are ready, set them aside until you make the tandoori sauce.
Heat a pan well & add butter into it, once the butter melts add in the flour, mix well & cook over low flame until the texture of the flour becomes sandy.
Once the flour becomes sandy, add the milk in three batches while whisking it continuously, make sure there no lumps, whisk the sauce until it becomes smooth.
Once the sauce becomes smooth, add all the powdered spices & stir well, continue to cook the sauce over medium flame for 2-3 minutes then switch off the flame.
To give the sauce a smoky flavour, place a bowl with a small piece of live charcoal over the sauce & pour melted ghee on top of it, cover the pan with a lid & leave it for 2-3 minutes.
Remove the lid after 2-3 minutes & remove the live charcoal too, then switch on the flame & add in the tossed veggies, stir well & cook for 1-2 minutes.
Taste the sauce & adjust salt to your preference, then add chopped coriander over the sauce.
Your veggies in creamy tandoori sauce is ready.
Spinach rice
Ingredients:
SPINACH | पालक 1 BUNCH
MINT | पुदीना 8-10 LEAVES
FRESH CORIANDER | हरा धनिया A VERY SMALL HANDFUL
GREEN CHILLI | हरी मिर्च 2 NOS.
OIL | तेल 1 TBSP
BUTTER | मक्खन 1 TBSP
GARLIC | लेहसुन 1 TBSP (CHOPPED)
GINGER | अदरक 1 TSP (CHOPPED)
ONION | प्याज़ 1 NO. MEDIUM SIZED (SLICED)
SALT | नमक TO TASTE
SUGAR | शक्कर A PINCH
RED CHILLI FLAKES | रेड चिली फ्लेक्स 1 TSP
BASMATI | बासमती 1.5 CUPS (COOKED)
LEMON JUICE | निंबू का रस 1 TSP
Method:
To blanch the spinach for spinach puree add the spinach into boiling water & let it boil for 15-20 seconds, then transfer the spinach into ice cold water immediately.
Further transfer the blanched spinach into a mixer grinder jar along with mint, coriander, green chilli & grind it into a fine puree.
Now to make spinach rice, add the oil & butter into a hot wok & once the oil gets hot add garlic, ginger & onion, now stir & cook over high flame until the onions turn light golden brown.
Once the onions turn light golden brown, add the spinach puree along with salt, sugar & red chilli flakes, stir well & cook for 3-4 minutes over medium high flame.
Further add the cooked basmati rice & gently stir to coat the rice with spinach puree, cook the rice for 2-3 minutes.
Lastly add the lemon juice & stir well.
Your spinach rice is ready.
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Chapters
Intro 0:00
Veggies 0:53
Smoky tandoori sauce 1:39
Veggies in tandoori sauce 3:49
Spinach rice 5:10
Plating 7:29
Outro 8:06
Vegan 7-Layer Bars | Minimalist Baker Recipes
Decadent vegan 7-layer bars with an almond-oat crust, date caramel, coconut butter and flakes, chocolate chips, and peanut butter! Easy to make, gluten-free, and insanely delicious!
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