Sunflower seed veg curry 》recip-ease
Thicken your gravies the healthy way, using sunflower seeds instead of cashewnuts. This curry can be prepared within 20 minutes.The sauce for the curry can also be made in advance and stored in the fridge for upto 2 days.
Prep time 10 min
Cooking time 20 min
Ingredients
Onion, roughly chopped - 1 cup
Tomato, roughly chopped - 1 cup
Oil - 2 tbs
Chili powder- 1 tsp
Turmeric powder - 1/2 tsp
Pepper corn - 1 tsp
Ginger garlic paste - 1 tsp
Garam masala 1/2 tsp
Kasuri methi - 1 tsp
Chopped, parboiled veg - 1 cup
Salt - to taste
Jennifer Garner's Pretend Cooking Show - Episode 36: Pad Korat
#PretendCookingShow: Pad Korat
I love Thai food— but I never thought to make it at home. You may see this and think— le doy ????— stick to cookies, Jennifer ???? (by the way, legitimate reaction)— but the outcome was so delicious, I wish I had a plate of Pepper Teigen’s Pad Korat in front of me right now. Yum.
Pad Korat by #PepperTeigen
Ingredients:
- 3 Tbsp vegetable oil
- 4 cloves garlic, minced
- 2 Tbsp shallot, minced
- 1 tsp chile powder
- 1/2 lb boneless, skinless chicken thighs, cut bite-sized
- 2 Tbsp oyster sauce
- 2 Tbsp fish sauce
- 2 Tbsp soybean paste (or 4 tsp brown miso paste mixed with 2 tsp water)
- 1 Tbsp light brown sugar
- 3 Tbsp apple cider vinegar
- 8 oz dried vermicelli
- 2 lg eggs, lightly beaten
- 1 1/2 cups bean sprouts
- 4 scallions, green parts only, cut into 1 inch pieces
- Lime wedges
.
Directions:
1. In a wok or lg skillet, heat oil over medium-high heat until shimmering hot.
2. Add garlic, shallot and chile powder, cook until fragrant (~1 min).
3. Add chicken and toss, cook until browned all over but not cooked through (~2 min).
4. Add oyster sauce, fish sauce, soybean paste, brown sugar, vinegar, and 1 cup water, mix until combined.
5. Add dried noodles. Cook, stirring until noodles have softened and absorbed the water (~2-3 min). You can add water if noodles look too dry.
6. Once noodles have soaked up sauce, push them to the side of the pan and add beaten eggs. Swirl pan in a circle to spread out the eggs, letting them sit undisturbed for 1 min, then stir and mix them into chicken and noodles until mostly cooked but slightly wet (~1 min).
7. Add bean sprouts and scallions, toss again to mix, remove pan from heat and allow to wilt.
8. Serve with lime wedges, fish sauce and chile powder to season as desired.
9. Yum.
Date: 29 October 2021.
Plant Based Vegan (Gluten Free) Everything Cookies: Whole Food Plant Based Recipes
These cookies are called Plant Based Vegan Everything Cookies because they have a little bit of everything in them. What they don't have, is gluten or oil! There is a tiny bit of sugar if you include the chocolate chips and cranberries but other than that, they are sweetened by banana and dried fruit.
Recipe:
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What we use in our Kitchen:
Blendtec Professional 800:
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Citrus Juicer:
Sari Nutritional Yeast:
Dutch Oven:
Salad Spinner:
Organic Onion Powder:
#plantbasedcooking #vegan #plantbased
4 Ingredient Peanut Butter Cookies | Healthy Dessert | Vegan & Gluten Free | 20 Minute Recipe
4 Ingredient Peanut Butter Cookies:
Dessert Made Easy eBook:
If you are craving something sweet these easy Peanut Butter Cookies are guaranteed to hit the spot! I adore these cookies because they are egg-free, dairy-free AND gluten-free! The recipe starts with almond flour instead of traditional flour, and the sweetness in this recipe comes from maple syrup! These cookies come together in minutes and only need to bake for 10-12 minutes! I hope you and your family love these cookies as much as my family and I do! Enjoy!
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ABOUT THIS CHANNEL
I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!
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