delicious couscous and stew recipe // Flo's Fab Food
Hey Guys,
Today i decided to make a really easy and laid back 15 min meal, it is couscous served with a delicious kidney bean stew. This recipe is so easy to make and is great for late fix-ups. i love this recipe because it uses everyday ingredients that you can find in your fridge and it is very flexible and adjustable.
This recipe only has 7 ingredients in it making it really simple and a good recipe to make, you can use this recipe as meal prep and pop in the fridge or you can cook it from fresh.
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INGREDIENT????????
1/2 onion
2 garlic cloves
1/2 red and yellow bell pepper
1/4 sweet chilli pepper
1 tomato
1 cup kidney beans
1 cup couscous
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CHECK OUT MY OTHER VIDEOS
Delicious, Easy Vegetable Couscous recipe and Healthy Cuisine
Easy Vegan Meal For Autumn????, One Tray Veggie Roast????
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TASTY PLANT BASED VEGETABLE STEW ???? Hearty vegan recipe to warm your bones!
This plant based vegetable stew recipe is the perfect dish to enjoy on a cool winter evening. This filling vegan stew is loaded with veggies cooked in a rich comforting broth that will fill your home with its herby aroma.
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Huge Mistakes Everyone Makes When Cooking Beef Stew
When the winds start getting chilly and the leaves begin to turn, it's best to warm the soul with a hearty beef stew. Besides warming your body up for the cold months, a well-made beef stew is also packed with healthy carbs, protein, and lots of veggies.
Even though it's called beef stew, a proper pot will actually have more vegetables than meat, and it’s one of those dishes that will trick you into consuming more vegetables. Even the most carnivorous of eaters will not complain about a hearty and rich beef stew in front of them.
So, to keep your beef stew hearty, here are huge mistakes that you will want to avoid the next time you make a pot.
#BeefStew #Cooking #Tips
Using the wrong meat | 0:00
Not searing the meat | 0:51
Not using aromatics | 1:53
Using the wrong liquid | 2:41
Overly thick stew | 3:46
Not skimming the fat | 4:45
Not adding acid | 5:33
Read Full Article:
Gut healthy stew #plantbased #recipe #shorts #guthealth
QUINOA and LENTILS Recipe | HIGH PROTEIN Vegetarian and Vegan Meal Ideas
???? Quinoa and Lentils Recipe | High Protein Vegetarian and Vegan Meal Ideas
???? Let me know if you enjoyed my vegan quinoa and lentil recipe
▶️ RECIPE INGREDIENTS: (3 to 4 servings)
???? To cook the green lentils:
1/2 Cup / 100g GREEN Lentils (Washed/Soaked for 8 to 10 hours or overnight)
1 Teaspoon Salt (I have added pink Himalayan salt)
2 Cups / 475ml Water
???? To Marinate the cooked green lentils:
1+1/2 Tablespoon Lemon juice OR TO TASTE
1 Tablespoon Olive Oil (I have added organic cold pressed olive oil)
???? To cook Quinoa:
1 Cup / 190g Quinoa (Washed/Soaked for 30 minutes)
2 to 3 Tablespoon Olive Oil
1 Cup / 135g Onion
1+1/2 Cup / 200g Carrots (2 medium size carrots)
1 Tablespoon Garlic - finely chopped
3 Tablespoon Tomato paste OR TO TASTE
1+1/2 Teaspoon Paprika (NOT SMOKED)
1+1/2 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (optional)
Salt to taste (I added total 1+1/4 Teaspoon of pink Himalayan salt)
1+1/2 Cup / 350ml Vegetable Broth (LOW SODIUM)
???? To Garnish:
1/2 Cup / 65g Red Onion - chopped
1/2 Cup / 25g Parsley - chopped
1/4 Cup / 5g Mint OR TO TASTE - chopped
1/2 Teaspoon Ground Black Pepper or to taste
▶️ METHOD:
Wash & soak 1/2 cup of green lentils for 8 to 10 hours or overnight. Once the lentils are soaked, drain the water and rinse it. Transfer the lentils to a pot. Add salt and water. Cook over medium-high heat and bring to a vigorous boil. Once it starts to boil, reduce heat to medium-low and cook for about 4 minutes or until lentils are cooked but still holds its shape. WE DO NOT WANT MUSHY LENTILS. Right away strain the cooked lentils. Let it sit in the strainer to get rid of any excess water and allow it to cool down. Once lentils have cooled, add lemon juice, olive oil and mix well. Allow the lentils to marinate while we continue with the rest of the cooking.
✅ ????Cooking time of the lentils depends on it's quality. One batch of lentils maybe drier than the others and may require longer cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY.
Thoroughly wash 1 cup of quinoa until the water runs clear and then soak in water for 30 minutes. ✅ ????After 30 minutes drain the water from quinoa and let it sit in the strainer to get rid of any excess water.
To a heated WIDE PAN, add olive oil, chopped onion, carrots, 1/4 tsp salt and fry on medium to medium-high heat until it's slightly browned (about 5 to 6 minutes). ADDING SALT TO ONION/CARROTS RELEASES IT'S MOISTURE AND HELPS IT COOK FASTER, SO PLEASE DON'T SKIP IT. Add the garlic and fry on medium heat for 30 seconds or until fragrant.
✅ ????REDUCE THE HEAT TO LOW BEFORE ADDING THE SPICES AND TOMATO PASTE TO PREVENT IT FROM BURNING.
Add the tomato paste, paprika, ground cumin, cayenne pepper and fry on low heat for only 1 to 2 minutes (no longer than that), just to cook out the raw flavour of the tomato paste. Add the quinoa, salt, vegetable broth. Turn up the heat and bring to a VIGOROUS BOIL. Then reduce the heat to low and cook for about 15 to 20 minutes or until quinoa is cooked.
✅ ????DO NOT LET THE QUINOA GET MUSHY. ADJUST THE COOKING TIME OF QUINOA ACCORDING TO THE HEAT OF YOUR STOVE. DO CHECK IN 15 MINUTES, if still not cooked then cook for longer. It took me 20 minutes on my stove.
Once the quinoa is cooked, uncover the lid and turn off stove. Add the cooked lentils, ground black pepper, red onions, parsley, mint & mix well. Cover the lid and allow it to rest for 3 to 4 minutes for the flavours to blend.
Serve hot with a side of green salad. Perfect for meal prep / meal planning as it stores well in the refrigerator for 3 to 4 days
▶️ IMPORTANT NOTES:
???? Thoroughly wash the quinoa a few times until the water runs clear, this will get rid of any impurities/gunk/bitterness and will give quinoa a clean taste
???? Every stove is different SO ADJUST THE HEAT AND COOKING TIME AS REQUIRED
???? Cooking time of lentils depends on it's quality. One batch of lentils maybe drier than the other and may require longer cooking time, SO ADJUST ACCORDINGLY
???? DON'T LET THE QUINOA GET MUSHY. ADJUST THE COOKING TIME ACCORDING TO THE HEAT OF YOUR STOVE. CHECK IN 15 MINUTES, if its still not cooked, then cook for longer
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Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator????
Easy and nourishing vegan recipes for your everyday cooking using everyday ingredients, for an easy transition to a Plant Based diet. I draw my inspiration from classic, traditional, & modern cuisines around the world. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes!
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Ayurvedic Cooking - WARMTH TV - Moroccan Puy Lentils
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In this episode of WARMTH TV, Nadia Marshall shows you how to make Moroccan Puy Lentils from the WARMTH Cookbook.
INGREDIENTS
∼ 4 tbsp olive oil
∼ 1 brown onion, finely chopped
∼ 1 cinnamon stick
∼ 1 tsp ground cumin
∼ 1 tsp ground coriander
∼ 1/2 tsp sweet paprika
∼ 1-2 tsp fresh ginger, finely chopped
∼ 5 sprigs of thyme
∼ 2 garlic cloves, finely chopped
∼ 1 cup puy lentils
∼ 4 shallots, finely sliced
∼ 1 bunch of spinach leaves, stalks removed & roughly chopped
∼ 1 tomato, diced
∼ 50g fetta cheese, cut into small cubes or crumbled (optional)
∼ lemon wedges
∼ salt & pepper to taste
METHOD
Place the lentils in a large saucepan with 3 times their volume of cold water. Add the cinnamon stick and thyme and bring to the boil, then lower the heat and simmer uncovered for 30-40 mins, or until lentils are tender. Strain off the water and reserve the lentils (remove the thyme sprigs and cinnamon stick).
In another pan, heat the olive oil. Add the onions and cook until soft. Turn down the heat to medium and add the cumin, coriander, ginger, paprika, shallots/spring onions and garlic. Cook for a few minutes then add the tomato. Cook until the tomato has softened then add the spinach and cook until it starts to wilt.
Now tip the cooked lentils into the mix and stir well. Turn up the heat a little and cook the mixture for about 5 mins, then remove and stir in the crumbled/cubed fetta (if looking for a lighter meal, don't add the fetta). Taste and adjust the seasoning if necessary (if you use fetta you will need less salt). Serve with lemon wedges and eat with flat breads.
Serves 2-3, gluten free