How To make Sprout, Bean & Vegetable Stew
1 c Yellow lentils
1/3 ts Turmeric
1 lb Brussels sprouts
1/4 lb Green beans, sliced
1 tb Tamarind paste
3 tb Light vegetable oil
3/4 ts Black mustard seeds
1/4 ts Fenugreek seeds
2 ts Chopped garlic
1 tb Sambaar powder
2 ts Salt
2 tb Coriander leaves, chopped
Wash lentils. Put in a large pot with turmeric & 4 cups of water. Bring to a boil, reduce heat & simmer, partially covered, for 30 minutes. Add another 3/4 cups water & continue to simmer for another 30 minutes. Stir often to prevent burning. You should have a stiff puree. Set aside. While lentils are cooking, wash vegetables & dry. Prepare sprouts as you would for any cooking. Heat oil in a deep saucepan & when very hot, add mustard seeds. After 15 seconds, add fenugreek. Then add garlic & sambaar powder. Stir for a moment & add sprouts & beans. Fry the vegetables, turning & tossing them for 2 to 3 minutes. Add tamarind paste, salt & 1/4 cup warm water. Reduce heat & cook, covered, for 20 minutes. Add lentils to the vegetables. Cook for another 10 to 15 minutes, or until the vegetables are completely cooked. Stir in coriander & serve with plain cooked rice. Julie Sahni, "Classic Indian Cooking"
How To make Sprout, Bean & Vegetable Stew's Videos
Kimchi stew (kimchi-jjigae) and a bean sprout side dish
Full recipe:
Updated video:
Newer video of the bean sprout side dish:
This time I show you how to make kimchi stew (kimchi chigae) which so many people requested. It's easy! I also show you how to make a delicious bean sprout side dish, which goes with it nicely.
Creamy Vegetable Soup | Vegan & Dairy-Free!
This Creamy Vegetable Soup is a cozy, comforting vegan recipe that's gluten-free, easy-to-make & loaded with veggies- great for lunch or as a dinner starter!
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???? SOUP INGREDIENTS
3 tablespoons extra-virgin olive oil
1 medium onion diced
2 celery stalks sliced
2 large carrots sliced
Salt and pepper to taste
4 yukon potatoes diced (3-4 cups chopped)
1 teaspoon dried thyme
2 garlic cloves minced
3 cups low-sodium vegetable broth
2 cups peas frozen
2 cups corn frozen
2 cups plant-based milk
Fresh parsley for serving
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
???? PRODUCTS FROM VIDEO (affiliate)
VEGETABLE PEELER:
KNIVES:
CAST IRON POT:
MEASURING SPOONS & CUPS:
SALT & PEPPER SHAKERS:
OVEN MITTS:
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⏱️ TIMESTAMPS:
0:00 Introduction
0:08 Prepping the vegetables
1:05 Cooking the mirepoix
1:31 Adding remaining vegetables
1:56 Simmering the soup
2:24 Blending the soup
3:27 Adding extra vegetables
3:37 Adding milk
4:02 Serving the soup
4:18 Taste test
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#Soup #CreamyVegetableSoup #VegetableSoup #Vegan #VeganRecipe #GlutenFree #Lunch #Dinner
Why are a restaurant's vegetables so much better than homemade ones?
Today, I show you why roasted vegetables at a restaurant are so good and how you can replicate them at home.
Inspired from @internetshaquille ‘s vid ➡️
Why are Restaurant Burritos Better than Homemade?:
???? RECIPE Link(s):
Roasted Carrots w/ Rosemary -
Cheesy & Garlicky Roasted Broccoli -
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???? Videos & Sources mentioned:
▪ The Food Lab by J. Kenji Lopez Alt -
▪ Salt, Fat, Acid, Heat by Samin Nosrat:
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USEFUL KITCHEN GEAR
????Thermapen Thermometer:
???? Made In Wok I use:
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???? Nicer 8-inch Chef Knife:
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???? Cast iron griddle:
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⏱ TIMESTAMPS:
0:00 Intro
0:28 Restaurant vs Home Cook
1:32 1. Salt is the seasoning, not herbs or spices
4:40 2. Use fats, thoughtfully
6:56 3. Embrace high heat (+ convection)
8:12 4. Give the vegetables space and time
9:21 5. Try parboiling
10:30 6. Frozen vegetables are your friend
11:41 7. Add flavor enhancers after roasting
???? Music by Epidemic Sound (free 30-day trial - Affiliate):
MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A7C
Voice recorded on Shure MV7
Edited in: Premiere Pro
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com]( and affiliated sites.
Lima Beans#shortsvideo #shortsviral #godlovesyou #inspiration #beans#peas #stew #cooking #simmering
Lima beans in stew
Easy Vegetable Stew | Vegetable Recipe | Dinner Recipes
Hi everyone,
Welcome to Tracy's Home & Garden YT channel. Today I'm sharing another one of my family's favourite healthy & easy weeknight dinner recipes: My Vegetables Soup (aka Stew). During this 2nd wave of Covid-19 lockdown, with restaurants being closed to all in-door dining, I'm always looking for creative ways to use readily available ingredients from my local supermarkets to create fresh meals every single day. Enjoy my recipe & please subscribe for more video recipes! Thank you for watching!
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Recipe:
2 tbsp Extra-Virgin olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
3-4 medium zucchinis, chopped into bite size cubes
3 small carrots, chopped into cubes
1 sweet pepper, chopped into cubes
2 stalks celery, chopped into cubes
10-15 brussel sprouts, halved
350 grams mushrooms, chopped into bite size cubes
960 mL (28 fl oz) can diced tomatoes
960 mL 928 fl oz) can red or white kidney beans (or your choice)
1 tbsp Italian seasoning
1 tbsp red pepper blend seasoning
1 tsp salt
1/4 tsp ground black pepper
2-3 tbsp soy sauce
Serving:
1/4 cup coarsely chopped flat leaf parsley
freshly grated Parmigiano-Reggiano cheese
ground black pepper
Recette:
2 cuillères à soupe d'huile d'olive extra vierge
1 oignon moyen, haché finement
4 gousses d'ail émincées
3-4 courgettes moyennes, coupées en petits cubes
3 petites carottes, coupées en cubes
1 poivron, coupé en cubes
2 branches de céleri, coupées en cubes
10-15 choux de Bruxelles, coupés en deux
350 grammes de champignons, coupés en petits cubes
960 ml (28 oz liq.) Boîte de tomates en dés
960 mL 928 oz liq) peut haricots rouges ou blancs (ou au choix)
1 cuillère à soupe d'assaisonnement italien
1 cuillère à soupe d'assaisonnement au mélange de poivrons rouges
1 cuillère à café de sel
1/4 cuillère à café de poivre noir moulu
2-3 cuillères à soupe de sauce soja
Portion:
1/4 tasse de persil plat haché grossièrement
fromage Parmigiano-Reggiano fraîchement râpé
poivre noir moulu
Creamy Coconut Mung Bean Stew Recipe | EASY & VEGAN DINNER
#beanstew #mungbeanstew #veganbeanstew #easyveganrecipes #foodtoliverecipe
Enjoy a delicious and creamy Coconut Mung Bean Stew! It's a comforting and hearty dish that's so easy to make. Perfect for a satisfying meal.
Prep time: 15 min (+ soaking time 8 hours) | Cook time: 20 min | Total time: 35 min | Servings: 4
INGREDIENTS:
• 1 tbsp coconut oil (
• 1 onion, finely chopped
• 3 garlic, minced
• 2 carrots, finely chopped
• 2- inches fresh ginger, minced
• 2 jalapeños, cored and finely chopped
• 1/2 tsp salt (
• 1 cup dried mung beans, soaked overnight (
• 1 cup vegetable broth
• 1 13.5 oz canned coconut milk
• 1/4 cup chopped fresh cilantro
• juice of 1 lime or lemon
INSTRUCTIONS:
1. Heat coconut oil in a large pot over medium heat.
2. Add chopped onion, minced garlic, chopped carrots, minced ginger, chopped jalapeños, and salt. Sauté for about 5 min until the vegetables soften.
3. Drain and rinse the soaked mung beans. Add them to the pot along with vegetable broth and canned coconut milk.
4. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 min, or until the mung beans are tender and the stew has thickened to your liking.
5. Stir in the chopped fresh cilantro and squeeze the juice of 1 lime or lemon into the stew.
6. Taste and adjust the seasoning with more salt or lime/lemon juice if needed.
7. Serve your creamy Coconut Mung Bean Stew hot and enjoy!
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Three generations of our family are working together to bring you top-quality foods from different corners of the world. At Food to Live, we believe that food is more than a source of nutrition: it’s the key to your health.
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