Summer Vegetable Yakibitashi Recipe (Grilled Vegetables Soaked in Dashi Broth) | Cooking with Dog
We are making a delicious dish Yakibitashi using a plenty of summer vegetables. The vegetables soaked in the dashi stock makes the dish very delicious. The ginger root gives it a little bit of kick.
How to make Summer Vegetable Yakibitashi
(2 people) Cook Time: 30 minutes
70g Kabocha Squash or substitute: any type of sweet squash (2.5 oz)
1 Eggplant
2 Asparagus Spears
2 String Bean Pods
1/2 Red Bell Pepper
200ml Dashi Stock
or 200ml water+ 1/3 tsp dashi stock powder
1 tbsp Sake
1 tbsp Mirin
1 tbsp Soy Sauce
1/4 tsp Salt
6g Ginger Root, Shredded
Itogatsuo - very thin strips of dried bonito
1/2 tbsp Olive Oil or any type of vegetable oil
Substitute ingredients: Okra, Shishito Peppers, Zucchini and Mushrooms
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
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Healthy Vegetable Stir Fry | Weight Loss Recipe | Quick & Easy Dinner Recipe
Healthy Vegetable Stir Fry | Weight Loss Recipe | Quick & Easy Dinner Recipe
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Vegetable Salad / Veg Salad Recipe/ Weight Loss Recipes/ Easy Recipe
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Ingredients:
Carrot
Turnip
Cucumbers
Tomato
Onions
Coriander
Black pepper
Pink Salt
Lime Juice
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CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
???? Let me know if you enjoyed my vegan roasted vegetable and chickpea recipe.
▶️ RECIPE INGREDIENTS:
✅ ???? BAKING DISH: 9 X13 inches
2 Cups / 1 Can (540ml Can) Cooked Chickpeas
400ml / 1+3/4 Cup Passata / Tomato Puree
1+1/2 Tablespoon Maple Syrup (to balance the acidity of the tomatoes)
1 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (Optional)
1 Teaspoon Salt or to taste (I added pink Himalayan salt)
???? Vegetables & other ingredients:
700g / 4 to 5 Medium YELLOW POTATOES (Yukon Gold) - Peeled and cut into1/8th inch thick slices (with skin 825g approx.)
✅ YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
600g / 2 to 3 Zucchini (WITH THE TIPS 640g approx.) - Tips chopped off & cut into 1/4th inch thick slices
200g / 2 Medium Tomatoes (cut into 1/4th inch thick slices)
200g / 1 Medium Onion OR 2 small onions (with skin 655g approx.) - cut into 1/4th inch thick slices
1+1/2 Tablespoon Garlic - Finely chopped
1 Teaspoon Dry Oregano
1 Teaspoon Dry Thyme
1/2 Teaspoon Ground Black Pepper
3 to 4 Tablespoon Olive Oil
Salt to taste (I added 1 teaspoon of pink Himalayan salt)
???? Garnish:
2 Tablespoon / 6g Parsley - finely chopped
1/2 cup / 12g Fresh Basil
Olive oil (I have added organic cold pressed olive oil)
Ground black pepper to taste
▶️ METHOD:
Start by prepping the vegetables. Thoroughly wash the vegetables. Peel and slice the potatoes into thin slices, 1/8th inch thick. Remove the tips of the zucchini and slice it into 1/4th inch thick slices. Same with the tomatoes and onion, cut it into thin slices. TRANSFER ONLY THE SLICES POTATO AND ZUCCHINI INTO A MIXING BOWL and set aside.
DO NOT MIX THE TOMATOES AND ONIONS SLICES WITH the zucchini and potatoes. Keep it separately.
✅ ???? THIS RECIPE USES YELLOW POTATOES. THEY ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
Drain 1 can of cooked chickpea OR 2 cups of home cooked chickpeas and add to a 9 x 13 inches baking dish. Add the passata/tomato puree, maple syrup, ground cumin, salt, cayenne pepper. Mix thoroughly until spices are well combined.
Back to the mixing bowl with the zucchini and potato slices - add finely chopped garlic, dry oregano, thyme, ground black pepper, salt, olive oil and mix well until nicely coated with the herbs and oil.
PRE-HEAT THE OVEN TO 400 F.
Arrange the potato, zucchini, tomato and onion slices as shown in the video and lay it on top of the chickpea tomato layer. There may be a lot of liquid from the zucchini collected at the bottom of the bowl. DO NOT THROW IT. POUR IT EVENLY OVER THE LAYERED VEGETABLES. Fit in any extra slices of tomato/onion between the layers. Cover the baking tray with aluminum foil or if your baking dish has a lid then even better. Bake for 40 minutes covered at 400 F in a pre-heated oven. After 40 minutes, remove the baking dish from the oven and remove the aluminum foil covering. Bake it uncover for another 15 to 20 minutes or until the potatoes are cooked. IT TOOK ME 20 MINUTES IN MY OVEN.
???? To check if the potatoes are cooked, stick a knife or a fork through one of the potato slices. If not cooked bake for longer.
At the end of the baking process, SWITCH THE SETTING OF YOUR OVEN TO BROIL. Broil anywhere between 2 to 4 minutes or until the vegetables are golden brown on top.
Remove from oven and let it sit on a wire rack. Brush the top of the vegetables with olive oil. Garnish with chopped parsley, fresh basil & black pepper. Serve hot with a side of crusty bread or rice or a green salad.
▶️ IMPORTANT TIPS:
???? ✅ THIS RECIPE USES YELLOW POTATOES. YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
???? Thinly slice the potatoes about 1/8th inch (thinner than the other vegetables) to match the cooking time with the other vegetables
???? The zucchini & potatoes release a lot of water after adding the salt/herbs/garlic. DO NOT THROW THE WATER AWAY. POUR IT EVENLY OVER THE LAYERED VEGETABLES
???? Every oven is different so adjust the baking time accordingly
****
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Here you will find easy & nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, & modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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Summer Vegetable Dishes & Recipes
Summer Vegetable Dishes & Recipes
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This weeks video is about cooking with summer vegetables. Summer is wonderful time to eat and fresh vegetables. Why? Because there are plenty of them! I will share with you the most delicious summer vegetable recipes for vegetable summer season! So if you are looking for German vegetable food, German vegetable side dishes and or main courses this is video for you to watch!
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Food mentioned in this video:
1. Grüne Bohnen im Speckmantel - Green beens wrapped in Bacon
2. Grüne Bohnensuppe - Green Bean Soup
3. Rote Bete Salat - Beetroot Salad
4. Heringssalat mit Rote Bete - Hering Salad with beetroot
5. Butter-Karotten - Carrots
6. Schmorgurken
7. Lauchsuppe
8. Tomatensalat
9. Bayrischkraut
10. Kohlsuppe
11. Krautsalat
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Grilled Summer Vegetable Salad With Jasmine Rice
While salads and side dishes are always a must-have for any proper summer spread or barbecue, they can sometimes end up being a little dull and uninspiring. This grilled salad, on the other hand, is packed full of fresh flavors and is the perfect accompaniment to a wide variety of cookout dishes, making a wonderful, hearty vegetarian option.
#recipes #salad #vegetarian
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