Pasta with Red Pepper Sauce
A pasta delight, easy to make and your family will love it.
Classic Spanish Lentil Stew | One of Spain´s Most Iconic Dishes
EPISODE 633 - How to Make a Classic Spanish Lentil Stew | A Classic & Timeless Recipe
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The BEST Koshari in the world - Egyptian Vegan Street Food
Koshari is Egyptian Vegan Street Food and the National Dish of Egypt. I'm going to show you how to make the best koshari in the world. Better than you'd find it on any street corner in Cairo.
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00:00 Intro
01:26 Cooking cumin chickpeas
03:10 Preparing spiced lentils
04:20 Making the Tomato Sauce
05:42 Making the Spicy sauce
06:40 Making Dakkah, Garlic Vinegar sauce
07:22 Perfect crispy onions
09:58 Cooking the rice and pasta
13:12 Combining the Koshari base
14:02 Plating the Koshari
15:25 Taste test and outro
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Ingredients:
1200g (42 oz) Chopped tomatoes
250g (8.5 oz) Brown Lentils
250g (9 oz) Ditalini Pasta
225g (8 oz) Dried ChickPeas
175g (6 oz) Medium Grain Rice
175g (6 oz) Vermicelli
8 Onions
2 Heads of Garlic
1 Tomato
1 Lemon
10 Tbsp White Vinegar
6 1/2 Tsp Salt
6 tsp Ground Cumin
1 1/2 Tsp Black Pepper
1 Tsp Cayenne Pepper
1 Tsp Ground Coriander
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Directions:
To make the chickpeas
1. Soak your dried chickpeas overnight in a large amount of water
2. The next day drain your chickpeas and in a large pot boil a large amount of water and add the soaked chickpeas
3. Add a plum tomato, an onion sliced in half and 2 cloves of garlic to the pot
4. Add 1 Tsp Cumin, 1 Tsp Salt and 1/2 Tsp Cayenne to the pot and leave to boil for 1-2 hours
To make the Lentils
1. Add 2 litres or quarts of water to a pot and boil
2. Add 1 Tsp Salt and 1 Tsp Cumin to the water as well as your lentils
3. Boil for 30-60 minutes until cooked through but not mushy (aldente)
4. Strain the lentils using a colander, and keep any lentil water for later
To make the Tomato sauce
1. Add 4 Tbsp of Oil to a sauce pan on medium high heat
2. Mince 10 garlic cloves and fry in the pot for a few minutes until fragrant and bubbly
3. Before the garlic browns add 4 Tbsp of White vinegar and deglaze the pot
4. Add 800g of Crushed Tomatoes or Tomato Passata
5. Season with 1 Tsp salt and 1/4 Tsp Pepper
6. Allow to simmer for 20-30 minutes until thickened
To make the Spicy Tomato sauce
1. Slice a green chilli into thin circles
2. Add 4 Tbsp of Oil to a sauce pan on medium high heat
3. Mince 5 Garlic cloves and fry in the pot with the chillis for a few minutes until fragrant
4. Add 2 Tbsp of white vinegar and deglaze the pot
5. Add 400g of chopped tomatoes and simmer for 20 minutes until thick and chunky
To make the Dakkah, Garlic Vinegar sauce
1. Mince 7 garlic cloves and add to a jug
2. Add 1/3C White Vinegar, 1/3C water and 1/4C Lemon juice
3. Add 2 Tsp Cumin, 1 Tsp Coriander, 1/2 Tsp Cayenne pepper and 1/2 Tsp salt and mix to combine
To make the crispy onions
1. Slice your onions into thin strips against the grain of the onion
2. Place in a large bowl and add 2 Tsp Cumin, 1 Tsp Black pepper and 2 Tsp salt
3. Mix thoroughly until all the onion strips have been separated from each other and let sit for 30-60 minutes
4. Add frying oil to a large pot about 1.5cm or 1/2in deep, when hot add the onion in batches
5. Fry for 8-12 minutes per batch until Golden in colour, remove and place on a paper towel lined tray, they will continue to darken after removing.
6. After a few minutes on the tray, move to a second tray with clean paper towels so they do not reabsorb any oil
7. Fry all the onions except a handful
To make the koshari base
1. Wash your rice till the water runs clear and allow to dry for at least one hour
2. Remove all of the oil from the pot you fried the onions in, except 1/4C
3. Fry the handful of onions that you kept aside till lightly browned
4. Add in the vermicelli and fry on high heat for 2-3 minutes until golden brown
5. Add the dried rice to the vermicelli
6. Add a few large Tbsp of the regular tomato sauce to the pot
7. Add 3-4 Tbsp of Dakkah to the pot, mix well
8. Add the lentil water to the pot, and top up with water until the rice and vermicelli are just barely covered
9. Bring the pot to a boil and cover, once water has evaporated from the pot turn the heat down to low
10. Allow to steam for 20-30 minutes
11. Cook pasta in heavily salted water till Al dente
12. Add the cooked pasta to the rice and vermicelli in two parts and mix till evenly combined
To plate the Koshari
1. Add a generous serving of the koshari base to a platter
2. Spoon over the tomato sauce across the koshari base
3. Add a few Tbsp of the Dakkah over the top of the tomato
4. Sprinkle some of the cooked chickpeas over the top of the dish
5. Add fried onions to the dish
6. Serve the chilli sauce on the side and Enjoy
EASY VEGAN PANTRY PASTA RECIPES | quarantine cooking
3 delicious and easy vegan pantry pasta recipes! Made with all pantry ingredients but packed with flavor and comfort.
FULL RECIPES
*Red Lentil Bolognese:
*Creamy Pantry Pasta:
*Italian White Bean and Pasta Stew:
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WANT MORE DELICIOUS VEGAN RECIPES & INSPIRATION?
VEGAN CREAMY ROASTED RED PEPPER PASTA | Vegan Richa Recipes
VEGAN CREAMY ROASTED RED PEPPER PASTA WITH BLACK PEPPER CHICKPEAS
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Creamy Roasted Red Pepper Pasta with Black Pepper Chickpeas. Elbows pasta in roasted red pepper sauce with crisp black pepper thyme Chickpeas and fresh Basil. Vegan Soy-free Recipe.
This pasta has a simple roasted red pepper sauce and pasta of choice. Topped with peppery herbed chickpeas and fresh basil, the flavors come together amazingly. Crisp up the chickpeas on a skillet or in an oven. Meanwhile, cook the pasta, blend up the sauce, combine and bring to a boil. Add veggies if you like. Serve loads of pasta with a good helping of the chickpeas.
******MORE PASTA RECIPES FROM THE BLOG******
PUMPKIN SAGE PASTA WITH PUMPKIN CREAM SAUCE AND CRISPY SAGE:
BLACK PEPPER MAC AND CHEESE WITH POTATO CARROT CHEESE SAUCE:
CHICKPEA CHORIZO, QUINOA SHELLS IN TOMATO SAUCE:
COOKBOOKS BY RICHA HINGLE (VEGAN RICHA):
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SPICE UP your weekly menu with this quick + easy Noodles Recipe
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LEARN HOW TO MAKE AN EASY AND QUICK SWEET + SPICY NOODLES RECIPE TODAY!
LAY HO LAY HO! If there's noodles, I'm game! Join me in this episode and learn how to make an easy, quick, and tasty sweet and spicy noodles stir fry recipe right at home! Let's begin
Ingredients:
4 pieces garlic
small piece ginger
5 sticks green onion
1 tbsp doubanjiang
1/2 tbsp soy sauce
1 tsp dark soy sauce
1 tsp black vinegar
splash toasted sesame oil
1/2 tbsp maple syrup
1/4 cup peanuts
1 tsp white sesame seeds
140g dry ramen noodles
2 tbsp avocado oil
1 tsp gochugaru
1 tsp crushed chili flakes
Directions:
1. Bring some water to boil for the noodles
2. Finely chop the garlic and ginger. Finely chop the green onions keeping the white and green parts separate
3. Make the stir fry sauce by combining together the doubanjiang, soy sauce, dark soy sauce, black vinegar, toasted sesame oil, and maple syrup
4. Heat up a nonstick pan to medium heat. Add the peanuts and white sesame seeds. Toast for 2-3min, then set aside
5. Boil the noodles for half the time to package instruction (in this case 2min). Gently loosen the noodles with chopsticks
6. Place the pan back to medium heat. Add the avocado oil followed by the garlic, ginger, and the white parts from the green onions. Sauté for about 1min
7. Add the gochugaru and crushed chili flakes. Sauté for another minute
8. Strain out the noodles and add to the pan followed by the stir fry sauce. Add the green onions, toasted peanuts, and sesame seeds but save some for garnish
9. Sauté for a couple of minutes, then plate the noodles. Garnish with the remaining peanuts, sesame seeds, and green onion
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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