If I could only cook one dish for a vegan skeptic…
Full recipe:
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Key Moments:
0:00 Introduction
0:25 Why you should try red lentil curry
1:15 Prepping ingredients
3:30 Cooking red lentil curry
5:43 Adding finishing touches
5:53 Serving suggestions for red lentil curry
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MY COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes!
ORDER ON AMAZON:
MORE COOKBOOK INFO:
*90+ delicious vegan recipes made in the Instant Pot*
*With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
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*IN THIS VIDEO*
12-inch nonstick GreenPan:
Microplane:
My favorite spices:
*MY KITCHEN ESSENTIALS*
Instant Pot 6 quart:
Food Processor:
Nonstick skillet:
My Favorite Knife:
Large Cutting Board:
Cast iron skillet:
Vitamix blender:
Vitamix 64-ounce container:
Linen apron:
All Other Kitchen Equipment:
Film & Photography Equipment:
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WANT MORE DELICIOUS VEGAN RECIPES & INSPIRATION?
Meals for MAXIMUM Weight Loss / Starch Solution Grocery Haul & the BEST burger recipe ever!!
Hi, I’m Ami, and I have lost 60 pounds following the principles of the Starch Solution & Calorie Density!
Burger Recipe:
2 onions
4 cloves of garlic
3 boxes of mushrooms
2 tbsp soy sauce
1 cup oats
4-5 cups of any beans (I used a mix of butter, black, kidney, black eyed)
1/4 cup walnuts (optional)
1/4 cup nutritional yeast
1 tbsp onion powder
2 tsp garlic salt
2 tbsp flaxmeal
1 tbsp smoked paprika
1 tsp turmeric
2 tbsp thyme (1/2 cup of fresh parsley would be best)
2-3 cups of cooked sushi rice
(Sorry if I missed anything guys, I’m a bit tired haha)
I am uploaded these videos DAILY in the hopes that is helps inspire you and reassures you that you can eat this was no matter how busy or crazy your life is. I am a working mum of two so if i can do it, you can too ❤️
Hope my meals give you some hope that you can eat HUGE volumes of delicious food and STILL lose weight!!
If you want to kickstart YOUR vegan weight loss journey and get some delicious vegan food ideas for maximum weight loss, check out my NEW 7 Day Weight Loss Meal Plan ✨ broccolimum.com
Follow me over on Instagram where I post daily - @broccoli_mum
#plantbased #starchsolution #veganrecipes
Tuscan White Bean and Barley Soup
The soup intrigued me because my all-time favorite soup is Pasta Fagioli (pasta and bean soup). This soup uses barley instead of macaroni and some nutritious vegetables to make a hearty soup, almost a stew, that is satisfying on a cold winter day. It is also relatively easy to make.
See the full recipe on my web site at:
And some people tell me my voice has a natural ASMR quality.
The Best Vegetable Stock Recipe from David Kinch Mind of a Chef Powered by Breville
The Best Vegetable Stock
The addition of chick peas elevates the traditional vegetable stock into a versatile and delicious soup that can be enjoyed on its own.
Yield: 6 cups
Ingredients
2 cups chickpeas, soaked overnight and drained
1 large onion, peeled and halved
1 large carrot, peeled and halved
2 celery stalks, trimmed and halved
1 turnip, peeled and quartered
1 small fennel, cored and halved
4 garlic cloves, peeled
8 sprigs flat leaf parsley
6 celery leaves
½ teaspoon black peppercorns
1 teaspoon fennel seed
1 teaspoon coriander seed
½ teaspoon cumin seed
2 star anise
2 bay leaves
1 teaspoon cane sugar
1 ½ teaspoons sea salt
Directions
1. Fill a 10-quart stockpot halfway up with cold water and add the chickpeas, onion, carrot, celery, turnip, fennel, and garlic.
2. Cut a 12-inch square of cheesecloth and place the parsley, celery leaves, and dry spices in the center. Tie the sachet up tightly with butchers twine and set it in the stockpot.
3. Turn the flame to high and bring the stock to a boil. Stir in the sugar and salt, and then reduce the heat to low and maintain a steady simmer.
4. Cook the broth, partially covered, until the chickpeas are very tender which should take about 2 hours. Its done once you can easily crush a chickpea between your thumb and index finger.
5. Leave the vegetables in the pot as you cool the broth.
6. Once cool, remove the sachet of herbs and strain the broth through a fine mesh strainer.
To Serve: At this point you may use the strained broth as is and discard the cooked chickpeas and vegetables or you can assemble it into a light vegetable soup. To make the soup, simply place the two cups of chickpeas, four cups of broth, and all of the simmered vegetables into a blender and process until very smooth. Season the soup with salt and black pepper to taste and serve. Alternatively you can allow the broth to cool, transfer it to quart containers and freeze it. The broth will keep for up to a month when frozen.
Tender Oso Bucco Recipe from Jacques Pépin | KQED
Jacques Pépin conjures an imaginative Italian menu for special guests featuring oso bucco, whole bone veal braised with vegetables and broth until it is tender and falling off the bone. Side dishes include saffron rice and a refreshing citrus salad made with flat leaf parsley, tomato, and orange slices. For dessert, Jacques whips up an adapted trifle recipe, created with yogurt instead of the traditional clotted cream.
In This Episode:
00:00 Refreshing parsley and tomato citrus salad recipe
2:35 Homemade salad dressing recipe
4:51 Oso bucco recipe
10:42 How to make saffron rice
16:17 Trifle dessert recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 3, Episode 321, 1994. Meal for Special Friends
Subscribe to watch a new Jacques Pépin video every Wednesday:
#jacquespepin #osobucco #recipes #italianrecipes
About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
SanaaCooks: Vegan Risotto
Very rich tasting rice makes a great dinner.
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