AdliBaker

INGREDIENT LIST: (4 to 5 servings) 1 Cup Lemon or Lime Juice (250ml) - 4 to 5 lemons 150g Fresh Aloe Vera Gel (1 Cup) 1 Inch Ginger (2 tablespoons) Finely chopped 1 Cup Maple Syrup (250 ml) OR Sweetener of Choice (adjust the quantity/sweetness as per your liking) Fresh mint (gently crushed) to taste Club soda OR Water METHOD: Cut Lemons in half and juice them until you have 1 cup of lemon juice. Next remove the Aloe Vera gel by peeling the skin and then rinse it thoroughly in water to get rid of the yellow liquid (the yellow liquids from Aloe Vera is a laxative and may cause digestive disorder has to be removed prior to using the gel). Peel and finely chop the ginger. Blend the Ginger and Aloe Vera gel into a smooth puree. Rub fresh mint to release the oils and combine lemon juice, Ginger & Aloe Vera puree and Maple syrup. Mix it well. This is a lemon concentrate. When ready to serve add club soda or water to taste. In order to store it in the fridge remove the mint prior to storing it. It can be stored in the fridge for up to 5 days (if stored properly). IMPORTANT TIPS: be sure to rinse the Aloe Vera in water thoroughly in water to get rid of the yellow liquid (the yellow liquid from Aloe Vera is latex and may cause digestive disorder has to be removed prior to using the gel) In order to store it in the fridge - remove the mint prior to storing it. Pour the lemon concentrate in a bottle and you can stored in the fridge for up to 5 days (if stored properly) The lemonade concentrate can be frozen for later use into ice cubes and stored in a ziploc bag. When ready to serve , thaw and add water/soda to taste

Make this healthy & easy plant-based recipe for lunch or dinner! Give this video a thumbs up if you tried this recipe 👍 ▶️RECIPE INGREDIENTS: 3 tablespoon olive oil 4 cups sweet corn (580g) 2 cups frozen edamame (290g) 2 tablespoon water 2 medium avocados (2 heaping cups) - cut into small pieces 2 cups cherry tomatoes (272g) - chopped 1 cup red onion (130g) - chopped 1/2 cup parsley - chopped & firmly packed 2 garlic cloves (1/2 tablespoon grated - loosely packed) OR to taste 1 teaspoon black pepper OR to taste Lemon Juice to taste ( I have added 3 tablespoons of lemon juice) Salt to taste ( I have added total 1 + 1/4 teaspoon Himalayan pink salt) ▶️ METHOD: Heat a pan on medium high heat and add olive oil. Then add corn, edamame, 2 tablespoon water and mix well. Reduce the heat to low and then cover and cook it for about 2 to 3 minutes. Basically we are steaming it. (do not over cook this otherwise you will ruin the taste and texture of the corn/edamame). Now the cooking time also depends on your stove, mine took only 2 minutes to steam. Uncover and turn the heat to high. Fry it for about 30 seconds to get rid of any excess water (do not over do it) and then turn off the heat. Set it aside and let it completely cool down. Once the corn and edamame has cooled off, transfer it to a large bowl. Add avocado, cherry tomato, red onion, parsley, salt, black pepper, grated garlic and mix well. Serve it either room temperature OR store it in the fridge and serve it cold. (OPTIONAL: Drizzle some good quality olive oil just before serving). This is a perfect recipe for meal prep as we can store it in the refrigerator up to 3 days. ▶️ IMPORTANT TIPS: To chop the kernels, first cut the tip of the corn, this will make it more stable and easy to handle when chopping Do not over cook the corn and edamame as it will ruin it's taste and texture. Our goal is to keep it crunchy. Add lemon juice and salt gradually, remember you can always add more but cannot remove it from the salad This is a perfect make ahead salad and can be stored in the refrigerator up to 3 days

Give this video a thumbs up if you tried and liked this recipe 👍 ▶️ Nutritional Value per Bar: Protein: 13.32 g Carbohydrate: 34.13 g Fiber: 9 g Fats: 29.72 g Calories: 430 ▶️ RECIPE INGREDIENTS: (12 bars) 150g Almond - 1 cup 100g Walnuts - 1 cup 130g Pumpkin seeds - 1 cup 50g Goji Berry - 1/2 cup 350g Pitted SOFT Dates (Jelly Like) - 2 heaping cups 1 Cup Smooth Almond Butter (265g) OR Nut Butter of Choice (preferably unsalted) 1/4 Teaspoon Salt (I have added pink Himalayan salt) 1/2 Tablespoon Ground Cinnamon OR to taste Square Pan: 9 X 9 X 2 Inch (23 X 23 X 5 cm) ▶️ METHOD: Start by toasting the almonds for about 2 minutes on medium heat, then add the walnut and pumpkin seeds to it and toast for another 2 minutes. Once toasted immediately remove from heat and transfer it to a heat proof plate and allow to to completely cool down. this will prevent the nuts from burning. Now add the dates and almond butter to a food processor and blend it well and then add the toasted nuts, goji berry, ground cinnamon and salt. Blend it to a coarse mixture. ▶️ PROTEIN/ENERGY BARS: Prepare a pan by brushing the bottom and side walls with oil and line it with parchment paper. Transfer the mixture into the pan and press it with a spoon to pack it firmly. Take your time as it is REALLY important to press it firm, especially the corners - this will prevent any air gaps and prevent the bars from crumbling while cutting. Smooth out the surface. Now cover it with plastic wrap and let it chill and set in the refrigerator for 2 to 3 hours. Once it has set remove from the pan and cut it into desired shape with a sharp knife. Make sure to clean the knife with paper towel in between cuts this will keep the cuts clean. After cutting it wrap it individually in plastic wrap or parchment paper and store it in the refrigerator. This stores well in the fridge for 3 to 4 weeks. ▶️ PROTEIN/ENERGY BALLS: Take two tablespoons of the mixture and press it between palms of your hand until firm and formed into a ball. Then smooth out the surface. You can store it as is in an air tight container or wrap it individually in a plastic wrap or parchment paper. ▶️ IMPORTANT TIPS: 👉 As soon as the nuts/seeds/dates are toasted remove it from the heat and transfer it to a plate to cool down. This will prevent it from burning. DO NOT leave it in the hot pan. 👉 Use SOFT dates only 👉 If the mixture gets too dry and difficult to bind add some more almond butter 👉 sometimes nuts/seeds/dates are dryer than usual and may need more binding. The fix is to increase the amount of almond butter so that it sticks together. Just empty the mixture into a bowl, add some almond butter mix it thoroughly until it starts sticking together and then transfer it back to the mold, press the mixture again and refrigerate 👉 (Optional) Brushing the pan with oil will prevent the mixture from sticking to the sides 👉 It’s really important that you take the time to press the mixture properly in the pan until firm especially the corners. This will prevent the bars from crumbling while cutting 👉 To keep the cuts clean, clean the knife with paper towel in between cuts 👉 You can shape the mixture into balls, if you do not want to make bars Enjoy! #plantbased​ #recipes​ #vegan​ Thanks for watching the video Plant-Based Protein Bar (with 13g of Protein! 💪🏽) | High Energy Vegan Snacks

Hello Friends! Hope you are enjoying this Creamy Chia Pudding Recipe. This Vegan dessert is very adaptable as you can reduce, substitute or increase the sweetener to your liking and also add any topping/fruits of your choice. I also like to eat them for breakfast or as a snack. Would love to hear from you, if you make this recipe! ✅INGREDIENTS: (4 servings) 👉 SOFT Tofu (600g) 👉 1/3 cup Maple syrup (100ml) or to taste (OR Sweetener of choice) 👉 1/4 teaspoon Salt (I have added pink Himalayan salt) 👉 Zest of 1 lime or lemon (1/2 tablespoon) 👉 1 Tablespoon Lime or lemon juice 👉 1 Tablespoon Vanilla extract 👉 1/4 Cup Chia Seed / 3 Tablespoons approx. (40g approx.) METHOD: Add the soft tofu, maple syrup, salt to a blender and blend it to a smooth puree. Then add lime zest, lime juice, vanilla extract, chia seeds and mix it thoroughly and right away to prevent the chia seeds from forming lumps. Transfer it to serving cups and let it chill and set in the refrigerator for 2 to 3 hours. Top it with fruits of choice and drizzle maple syrup before serving. ✅ IMPORTANT TIPS: 👉This recipe calls for SOFT Tofu only 👉After adding chia seed mix it right away this will prevent it from forming lumps 👉when zesting the lime/lemon make sure to remove the colored part of the skin only! The white pith can taste bitter, so avoid that. 👉This recipe is perfect for meal prep. The pudding will last up to a week if stored well in the refrigerator 👉Adjust the quantity of maple syrup/sweetener according to your taste 👉Adding fruit to the pudding is optional Enjoy! 💬 Let me know in the comments if you enjoyed my Healthy and Easy Vegan Dessert recipes?

▶️ RECIPE INGREDIENT LIST: (6 to 8 servings) 2 cups / 400g Brown lentils water to soak the lentils 3 tablespoon olive oil 1 medium onion - 1 heaping cup / 150g - chopped 3 stalks of celery - 1 heaping cup / 150g - chopped 2 medium carrots - 1 heaping cup / 150g - chopped 1 medium red bell pepper - 1 heaping cup / 150g - chopped 5 cups (firmly packed) / 250g spinach - chopped 1/2 cup / 45g Parsley - finely chopped 6 cloves of garlic - chopped (2 tablespoons approx.) 450ml / 2 cups approx. - Strained tomatoes OR Passata OR Tomato puree 6 cups / 1500ml Water 2 teaspoons Oregano 2 teaspoons Thyme (alternatively you can add dry Italian herb mix) 1 teaspoon ground cumin 1/4 to 1/2 teaspoon Cayenne pepper (OPTIONAL) Salt to taste (I have added in total 2+1/4 teaspoon pink Himalayan salt) 1 teaspoon freshly ground black pepper 2 tablespoon olive oil for garnish (I have used organic cold pressed olive oil) (If you want to make a smaller batch cut the recipe in half) ▶️ METHOD: Soak the brown lentils for about 5 to 6 hours or until tender. Once soaked well drain it and set it aside. Heat a large pot (I have used a cast iron casserole). Add onion, carrot, celery, red bell pepper and salt and fry it on medium high to high heat (depending on the heat of your stove). Adding salt will help release water from the vegetables and help it cook faster so please don't skip this step. The goal is to brown the veggies as it will add a lot of flavour to this dish. It will take about 6 to 7 minutes. Once the veggies start to brown, add the chopped garlic and fry for another 2 minutes or so. Add the strained tomatoes, lentil, oregano, thyme, cumin, cayenne, salt and water. Mix it well and cover the lid and bring it to a vigorous boil. Once it starts boiling, reduce the heat to low and cook it for about 1 hour. After an hour, remove the lid. (check to see if the lentils are soft, if not cook it for a bit longer) and give it a good stir. Now increase the heat to medium high to high (depending on the heat of your stove) and bring it to a gentle boil. Add the chopped spinach and cook it for about 2 minutes. Then turn off the heat. Garnish it with chopped parsley, ground black pepper and 2 tablespoons of olive oil. Use a good quality olive oil as it will add to the flavour. Mix it well. Make sure to taste for seasoning and add salt if needed. If the stew gets too think add some boiling water to thin it out. Do not use cold water as it will ruin the taste. This is a perfect recipe for meal prep. you can make a big batch of it and freeze it in portions to consume later. ▶️ IMPORTANT TIPS: If the stew gets too think after cooking, then add some boiling water to thin it out. DO NOT use cold water as it will ruin the taste if you do not have time to soak the lentils, just wash it well and cook it for longer but soaking it makes it easier for digestion This is a perfect recipe for meal prep so you can make a big batch of it and freeze it in portions to consume later if you want to make a smaller batch, cut the recipe in half Enjoy! #recipe​ #food​ #vegan​ Thanks for watching the video Homestyle Lentil Soup for a Vegetarian and Vegan Diet | Easy Lentil Soup Recipe

Make this healthy & easy plant-based recipe for lunch or dinner! Give this video a thumbs up if you tried this recipe 👍 ▶️ RECIPE INGREDIENTS: (3 to 4 servings) 👉 To fry chickpeas: 1 Can (398ml) of cooked Chickpeas (low sodium) - home cooked chickpeas will be 275g by weight water NOT included 1 to 2 tablespoon Olive oil 1 teaspoon Paprika 1/2 teaspoon Ground black pepper Salt to taste (I have added 1/2 teaspoon pink Himalayan salt) 👉 To cook quinoa: 1 cup Quinoa (190g) - thoroughly washed & drained 2 to 3 tablespoon Olive oil 1 cup onion (135g) - chopped 2 teaspoon garlic (3 to 4 cloves of garlic) - chopped/grated Or to taste 2 teaspoon ginger (1/2 inch ginger approx.) - chopped/grated or to taste 3/4 cup (175ml) Strained tomatoes OR passata 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper (OPTIONAL) 1 + 1/2 cup (350ml) Water Salt to taste (I have added 1/2 teaspoon pink Himalayan salt) 1/4 cup (40g) raisins - finely chopped 1/2 cup (45g) parsley - chopped ▶️ METHOD: To a heated pan add the cooking oil and chickpeas. Cook on medium high heat until chickpea starts to crisp up (it take about 2 to 3 minutes). Then add paprika, ground black pepper and salt. Fry for another 1 to 2 minutes or until the chickpeas are nicely coated with the spices. Transfer to a plate and set it aside for later. Make sure to use a plate so that the chickpeas are spread out (this will prevent it from getting soggy) Now to the same pan add some cooking oil, onion and salt. Adding salt will release moisture from the onion and will help it cook faster so please don’t skip it. Fry on medium-high to high heat (depending on the heat of your stove) just until the onion just starts to caramelize (it will take about 4 to 5 minutes). As soon as the onion starts to caramelize, add the ginger and garlic. Reduce the heat to medium low and fry for about 1 to 2 minutes or until fragrant. Next add the strained tomatoes/passata and let it cook for about 2 minutes, in the mean time wash the quinoa thoroughly with water and transfer to the pan along with ground cumin and cayenne pepper. (Cayenne pepper is optional). Increase the heat to medium-high, add water and bring to a boil. Reduce the heat to low. Cover and cook on low heat for about 20 minutes or until quinoa is fully cooked. Uncover and check to see if the quinoa is cooked. It should be cooked by then but if not cook it for a bit longer. Turn off the heat, add parsley, raisins and fried chickpeas and mix well. (Please DO NOT skip the raisin, as it will balance out the tartness of the tomato. Also, it’s important to finely chop the raisins so that it can disintegrate in the dish and you won't even notice it). Check for seasoning. Ready to serve. This is perfect for meal prep as it stores well in the fridge for up to 3 to 4 days. ▶️ IMPORTANT TIPS: Thoroughly wash the quinoa, this will get rid of any impurities/gunk and will give a cleaner taste to the quinoa. Also, drain the water properly from the quinoa otherwise it will turn soggy when cooked -Towards the end of cooking quinoa, if there is still water left in the pan then uncovered and continue cooking for a bit longer to get rid of the excess water Be careful when adding ginger because if you add to much of it the dish will turn bitter Please DO NOT skip the raisin, it's an important ingredient and will balance out the tartness of the tomato. Also, it’s important that you finely chop the raisins so that it can disintegrate in the dish This recipe is perfect for meal prep as it stores well in the fridge for 3 to 4 days Enjoy! #healthy​ #food​ #recipes​ Thanks for watching the video Healthy Quinoa Chickpea Bowl (Plant-based) | Easy One Pot Vegan Recipes

Sometimes food is just good. ➡️ I’d love to share a recipe for curry-spiced, roasted veggies that look mouthwateringly good no matter what kind of diet you're on. Follow along with me and learn a new dish you can enjoy on your own or share with friends and family! One of the best things about this dish is that the mix of colorful veggies makes the presentation part of serving your food easy. ➡️ And, the mix of chives, parsley, cauliflower, chickpeas, sweet potato, onion, herbs, and spices tastes as good as it looks! Try out this recipe and you may be surprised how easy it is to roast restaurant-quality veggies at home! 💬 Let me know in the comments if you liked our Curry Spiced Roasted Vegetables! ▶️ RECIPE INGREDIENT LIST: (3 to 4 servings) 500g Cauliflower - 1 small cauliflower - 4 to 5 heaping cups approx. 500g Sweet potato - 2 medium or 1 large Sweet potato - 4 heaping cups approx. 280g Onion (cut into 1/2 inch thick slices) - 1 medium onion - 2 cups (I have used red onion) 398ml can of cooked chickpeas (home cooked chickpeas will be 275g by weight water NOT included) ▶️ DRESSING: 1/4 cup of Extra Virgin Olive oil (55ml) 4 to 5 garlic cloves - 1 Tablespoon grated/minced 1 Teaspoon Paprika 1/2 Teaspoon Turmeric powder 1/2 Teaspoon Ground Cumin 1/4 Teaspoon Ground Cinnamon 1/4 Teaspoon Cayenne Pepper (OPTIONAL) Salt to taste (I have added total 1+1/4 teaspoon of pink Himalayan salt) ▶️ GARNISH: Lemon juice to taste (I have added 2 tablespoons) 1 Cup Green onion (85g) - chopped 1/2 Cup Cilantro (24g) - chopped Drizzle of a good quality olive oil ( I have used organic cold pressed olive oil) Black pepper to taste (I have added 1/4 teaspoon) ▶️ METHOD: To a bowl add the olive oil, grated garlic, paprika, turmeric, ground cumin, cinnamon, cayenne, salt and mix it well. Set it aside. Wash and chop the Cauliflower and sweet potato. Slice the onion in 1/2 inch thickness. Drain a can of chickpeas. Place the chopped vegetables and chickpea in a large bowl. Pour the dressing over it (every last bit of it :)). Mix it thoroughly so that the vegetables are nicely coated with the spices. Line a baking tray with parchment paper and transfer the marinated vegetable to it. Spread the vegetables evenly. Preheat the oven to 400F and bake it for about 35 to 40 minutes. The baking time depends on the type of oven so keep an eye on it so that it does not burn. It took me 38 minutes to bake it in my oven. Once baked remove the tray from the oven and let it slightly cool down. top it with lemon juice, green onion, cilantro, black pepper and a drizzle of olive oil. The garnish is a very important part of this recipe and adds a lot of flavor so please do not skip it. ▶️ IMPORTANT TIPS: You can cut the vegetables and prepare the dressing in advance and store it in the fridge and when ready mix bake The garnish is a very important part of this recipe and adds a lot of flavor so please do not skip it The baking time depends on the type of oven so keep an eye on it so that it does not burn. It took me 38 minutes to bake it in my oven. ************* Welcome to the Official Rumble Channel of AdliBaker! Food Artist, Plant-Based and Vegan Recipes Creator 🌱 Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional recipes, and modern dishes around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible. ➡️ You'll hear every grain of seasoning fall, the crunch of every leaf of fresh veggies, and see every chop, stir, simmering pot, and more in HD and 4k quality. My hope is that in addition to the health benefits my recipes will have on your body, you will also experience the therapeutic and almost meditational quality of preparing delicious vegan meals for yourself or for friends and family

Oil Free Mayonnaise with Cauliflower (Plant-Based) | Best Vegan Mayo! Oil Free & Eggless Mayonnaise with Cauliflower [Plant-Based] | Healthy Vegetable Dip Recipe 👉 INGREDIENT LIST: (790g Mayonnaise) 500g Cauliflower 100g raw cashew nut - 3/4 cup 5 to 6 garlic cloves 1/2 tablespoon salt (I have used pink Himalayan salt) 300ml Water - 1+1/4 cup 2 tablespoon while vinegar (I have used white wine vinegar) 1/2 teaspoon freshly ground black pepper 1/2 tablespoon (or to taste) Dijon OR Yellow Mustard (I have made this recipe with both dijon and yellow mustard. I find yellow mustard is great for this recipe but if it’s too strong for you, Dijon mustard would work well too 👉 METHOD: Add the cauliflower, raw cashews, garlic, salt and water to a pot. Cover the lid and bring it to a boil. Once the water starts to boil, reduce the heat to low and cook it until the cauliflower is soft, it takes about 15 to 20 minutes (cooking time depends on the cauliflower you are using). Once cooked turn off the heat and let it cool down "uncovered" to room temperature. Then transfer the contents from the pot to a blender. After transferring the cooked cauliflower and cashews to the blender, if you think there is too much liquid left in the pot, then add a little liquid at a time as you blend and as needed (use your judgement). This will prevent the puree from getting watery. Add white vinegar, ground black pepper and mustard to it and blend it to a very smooth puree. It should turn light and airy once blended. Taste test the puree for seasoning right after you blend it and also, if you think it still has a strong cauliflower flavour then you can add some more mustard to it that will help mask the cauliflower flavour. Transfer it to an air tight container and let it chill and set in the refrigerator for at least 5 to 6 hours. This will thicken the puree and help it get the right texture. Enjoy it in your favourite sandwiches, as a dip or even as a salad dressing. If stored well, it can last for 8 to 10 days. 👉 IMPORTANT TIPS: To get best results try to measure the ingredients by weight Taste test the puree right after you blend it and if you find that it still has a strong cauliflower flavour then you can add some more mustard to it. It not only adds flavour but also masks the flavour of the cauliflower Let the cooked ingredients cool down "Uncovered - this get rid of any extra moisture After transferring the cooked cauliflower and cashew to the blender, if it looks like there is too much left over liquid in the pot then add a little liquid at a time as you blend and as needed (use your judgement). This will prevent the puree from getting watery I have made this recipe with both dijon and yellow mustard. I find yellow mustard is great for this recipe but if it’s too strong for you, Dijon mustard would work well too If stored well it can last in the refrigerator for 8 to 10 days For those who want to make a smaller batch can cut the recipe in half Enjoy! . . . #plantbased​ #vegan​ #recipe​ Thanks for watching the video Oil Free Mayonnaise with Cauliflower (Plant-Based) | Best Vegan Mayo

Vegetable Noodle Salad Recipe. A quick and easy Vegetarian and Vegan Meals Idea. Healthy recipes for any day for the week. This salad recipe with an easy homemade dressing is just great for the summer. So make this easy salad recipe for your next get together. 💬 Let me know in the comments if you enjoyed my vegan easy noodle salad recipe? ▶️ VEGETABLE NOODLES RECIPE INGREDIENTS: 👉 Vegetables for the salad: 120g / 2 cups Broccoli - CUT IN TO SMALL FLORETS 100g / 1 cup Red bell pepper - thinly sliced 100g / 1 cup SNAP PEAS OR SNOW PEAS - chopped 100g / 1 cup Carrots - Julienne cut 75g / 1 cup Green Onions - chopped 15g / 1/2 cup Cilantro - chopped 👉 To cook Spaghetti Noodles: 225g Spaghetti Noodles (or noodles of choice) 2+1/2 to 3 Litres of Boiling water Generous amount of salt ( I have added 1 teaspoon pink Himalayan salt) 👉 **To make Garlic Flavoured Oil: 2 Tablespoons Olive Oil 1 Tablespoon / 12g Garlic - finely chopped 1/4 Teaspoon Chili Flakes or to taste 1 Tablespoon / 10g White Sesame Seeds 👉 Salad Dressing: **Garlic Oil (See the method for directions) 1+1/2 Tablespoon Lime or Lemon Juice or to taste 2 Tablespoon Soy Sauce 1+1/2 Tablespoon Maple Syrup or to taste 1 Tablespoon Toasted Sesame Oil or to taste ▶️ METHOD: Start by preparing the vegetables. Thoroughly wash and chop the vegetables and store it in the refrigerator until ready to use. ✅ To cook Spaghetti Noodles: Bring the water to a boil and add 1 teaspoon salt. Add the dry spaghetti noodles and cook it al-dente. Undercook the noodles by 1 to 2 minutes. I cooked the spaghetti noodles for 8 minutes. Once cooked drain the noodles and rinse it off with cold water to stop the cooking process. Then let it sit in the strainer to drain the water while we prepare the rest of the ingredients. ✅ To make Garlic Flavoured Oil: Heat a small pan and add olive oil, chopped garlic and fry for 4 to 5 seconds and then REDUCE THE HEAT TO THE VERY LOW, this will prevent the garlic from burning. Add the chili flakes, white sesame seeds and fry for about 30 seconds or until fragrant. DO NOT BROWN THE GARLIC BUT AT THE SAME TIME THE GARLIC SHOULD BE COOKED THROUGH. Once the garlic is cooked through, right away transfer it from the pan to a heat proof bowl. DO NOT LEAVE IT IN THE PAN OTHERWISE THE CONTENTS WILL END UP BURNING. Allow the garlic oil to cool down. 👉 NOTE: BE CAREFUL NOT TO BURN THE GARLIC. IF YOU END UP BURNING OR OVER BROWNING THE GARLIC THE SALAD WILL TASTE BITTER. ✅ Salad Dressing: Now to a small jar add the lime or lemon juice, soy sauce, maple syrup, and sesame oil. Cover the lid and shake it well to mix. ✅ TO ASSEMBLE THE SALAD: To a large bowl add the vegetables, cooked spaghetti, the salad dressing, garlic oil and mix until noodles and vegetables is coated with dressing. Serve at room temperature or cold. This makes a great light lunch. You can also pair it with your favourite protein for dinner. You can store the left overs in the refrigerator for up to 3 days. ▶️ IMPORTANT TIPS: 👉 Undercook the spaghetti noodles by 1 to 2 minutes. I cooked the noodles (al-dente) for 8 minutes 👉 If you do not like spaghetti, YOU COULD USE ANY NOODLES OF YOUR CHOICE 👉 Every stove is different SO ADJUST THE HEAT AND COOKING TIME AS REQUIRED 👉 BE CAREFUL NOT TO BURN THE GARLIC. IF YOU END UP BURNING OR BROWNING OTHERWISE THE SALAD WIL TASTE BITTER 👉 Once the garlic is cooked through, right away transfer the garlic oil from the pan to a heat proof bowl. DO NOT LEAVE IT IN THE PAN OTHERWISE THE CONTENTS WILL END UP BURNING 👉 ✅ Both BROCCOLI AND SNAP PEAS CAN BE EATEN RAW IN A SALAD. HOWEVER, IF YOUR STOMACH DOES NOT AGREE WITH IT, THEN YOU COULD BLANCH THEM - by adding them to the boiling spaghetti water in the last 30 seconds. Then drain and rinse with cold water to stop the cooking process so that it still has a bite to it

This one pot baked chickpea recipe is a healthy and easy Vegetarian and Vegan Meals Idea. These chickpea recipes are perfect one pot meal for any day of the week. 💬 Let me know in the comments if you enjoyed my vegan chickpea recipe. ▶️ CHICKPEA RECIPE INGREDIENTS: (3 to 4 servings approx.) 2 cups / 1 can (540ml can) Cooked Chickpeas - drained and rinsed 100g / 1 cup Carrots - Julienne cut (It's important that the carrots are thinly shredded so that they can cook in the same time as the onions) 250g / 2 heaping cup Red Onions - thinly sliced 200g / 1 heaping cup RIPE Tomatoes - chopped 35g / 1 Jalapeno OR Green chillies to taste - chopped 2 Tablespoon Garlic - finely chopped 2+1/2 Tablespoon Tomato Paste 1/2 Teaspoon Ground Cumin 1/2 Teaspoon Ground Coriander 1 Tablespoon Paprika (NOT SMOKED) Salt to taste ( I have added total 1+1/4 Teaspoon of pink Himalayan salt) 3 Tablespoon Olive Oil 👉 Garnish: 1/4 cup / 10g Parsley - chopped Freshly Ground Black Pepper to taste (i have added 1/4 teaspoon) OPTIONAL - Drizzle of extra virgin olive oil ✅ 👉 BAKING PAN: 10.5 X 7.5 inches (you could use a square or oval shaped pan as well) ▶️ METHOD: Thinly slice the onion and julienne cut the carrots. IT'S REALLY IMPORTANT THAT THE CARROTS ARE THINLY SHREDDED SO THAT IT CAN BAKE / COOK IN THE SAME TIME AS THE ONIONS. Chop the jalapeno or green chilis and garlic. Set it aside. Now drain 2 cups of home cooked chickpeas or 1 can of cooked chickpeas and rinse it. PRE-HEAT THE OVEN TO 400 F. To a 10.5 X 7.5 inches baking pan add the cooked chickpeas, shredded carrots, onions, tomatoes, jalapeno, garlic, tomato paste, spices (ground cumin, coriander, paprika) and salt. Mix thoroughly with clean hands, so that each of the vegetables and chickpeas are coated with the spices and tomato paste. Wet a rectangular piece of parchment paper so that it becomes more pliable and easier to cover the pan. Squeeze to remove any excess water. Cover the pan with the wet parchment paper as shown in the video. Then Bake in a pre-heated oven at 400F for about 35 minutes or until the carrots and onions are soft and cooked. Remove from the oven and then remove the parchment paper. Bake uncovered for about another 8 to 10 minutes to get rid of any excess water. It took me 10 minutes in my oven. ✅ 👉 EVERY OVEN IS DIFFERENT SO ADJUST THE BAKING TIME ACCORDING TO YOUR OVEN. Remove the pan from the oven and place it on a wire rack. Allow it to slightly cool down. This is a very versatile dish. You can serve it with couscous or rice. Make a greek pita pocket sandwich or serve it along with whole wheat roti or pita. This recipe is perfect for meal planning / meal prep and can per stored in the refrigerator in an airtight container for up to 3 days. ▶️ IMPORTANT TIPS: 👉 IT'S REALLY IMPORTANT THAT THE CARROTS ARE THINLY SHREDDED SO THAT IT CAN BAKE/COOK IN THE SAME TIME AS THE ONIONS 👉 EVERY OVEN IS DIFFERENT SO ADJUST THE BAKING TIME ACCORDINGLY 👉 This recipe is perfect for meal planning / meal prep and can per stored in the refrigerator in an airtight container for up to 4 days

Heathy No Bake Desserts ready in just 10 minutes | Easy Vegetarian and Vegan Recipes | Quick and easy dessert recipes. Easy truffle recipes perfect for vegan and vegetarian meal prep. This cashew coconut and chocolate truffles are easy to make and really delicious. Easy no-bake desserts / gluten free desserts recipe so versatile that anyone could make it. Healthy dessert recipes to satisfy your sweet tooth after your vegan and vegetarian meals. A healthy gluten free coconut and chocolate dessert ready in less than 10 minutes! So add this easy no bake dessert recipe to your plant based lunch or dinner menu. Check out my other vegetarian and vegan recipes! 💬 Let me know in the comments if you enjoyed my healthy vegan recipe. ▶️ CASHEW COCONUT CHOCOLATE TRUFFLES RECIPE INGREDIENTS: 200g / 1+1/2 Cup Raw Cashews 140g / 1+1/2 Cup Unsweetened Medium Shredded Coconut (Desiccated Coconut) Lemon juice to taste (I have added 1 Tablespoon) Zest of 1 large lemon / 1/2 Tablespoon 1/3 cup / 80ml / 5 Tablespoon Maple Syrup or Agave or Coconut Nectar or (Non-vegans can use honey) 1 Tablespoon Melted Coconut Oil 1/4 Teaspoon Salt 1 Teaspoon Vanilla Extract Toppings: 1/2 cup Unsweetened Fine Shredded Coconut (Desiccated coconut) to roll the balls 250g Semi-sweet or Dark Chocolate Chips 👉 Oil to grease the hands 👉 Ice cream scoop to make the coconut balls 👉 A heat proof bowl to melt the chocolate 👉 Parchment paper to place the chocolate balls ▶️ METHOD: Transfer the cashews to a wide pan and toast for about 2 to 3 minutes while switching between medium and medium-low heat. Once toasted, remove from heat immediately (to prevent it from burning and spread it out on a plate. Allow it to cool down. Melt the coconut oil in the microwave and zest 1 lemon. To a food processor add the toasted cashews, unsweetened shredded coconut, lemon juice, lemon zest, maple syrup, melted coconut oil, salt and vanilla extract. Blend until it starts to form a dough. Oil your hand to prevent the dough from sticking to your hands. Shape it into small balls. ✅ 👉 OPTION 1: COCONUT CASHEW TRUFFLES Add some fine shredded coconut on to a plate and spread it . Roll the balls until they are coated with the coconut. Serve. ✅ 👉 OPTION 2: CHOCOLATE BOUNTY BALLS Roll the blended dough into small balls and place it in an airtight container. Place it in the refrigerator for 1 hour or in the freezer for 15 minutes so that it can get a bit firm before coating it with chocolate. Add the chocolate chips to a HEAT PROOF BOWL. Boil 1 to 2 inches of water in a small pot and place the heat proof bowl on top of the pot, hence creating a double boiler effect. Now reduce the heat to medium-low or low (depending on your stove) to get to a gentle simmer. Allow it to sit for 2 to 3 minutes for the chocolate to melt. Mix well until all the chocolate chips have melted and it reaches a smooth and silky consistency. Then remove form heat. Drop the coconut balls ONE AT A TIME and coat it with chocolate with a spoon. Lift the chocolate coated balls with a fork and place it on parchment paper. Allow the chocolate to set and harden. Store it in an airtight container. IF NEEDED store it in the refrigerator for up to 2 weeks. ▶️ IMPORTANT TIPS: 👉 Add the lemon juice to your taste 👉 Melt the coconut oil before adding it to the food processor 👉 Use a HEAT PROOF BOWL to melt the chocolate 👉 Store the balls in an airtight container. It lasts in the refrigerator for up to 2 weeks

DOUBLE PIE CRUST: 2 1/2 cups (350g) all-purpose flour Salt - Add: 1/2 teaspoon when using salted butter 1 Teaspoon when using unsalted butter (Non-vegans can use regular butter) 2 Tablespoon Maple Syrup (If you are making a savory pie, skip the maple syrup and replace it with ice water) 1 cup / 226g Vegan butter, chilled, and cut into small pieces 2 to 3 Tablespoon Ice water (I have added total 3 tablespoons of water) ▶️ SINGLE PIE CRUST: 1 1/4 cup (175g) all-purpose flour Salt - Add 1/4 teaspoon when using salted butter 1/2 Teaspoon when using unsalted butter 1 Tablespoon Maple Syrup 1 cup / 113g Vegan butter, chilled, and cut into small pieces 1 to 2 Tablespoon Ice water (I have added 1 tablespoon of water) ▶️ METHOD: Place the flour, salt, maple syrup and cold butter in a large bowl (If you are making a savory pie, skip the maple syrup and replace it with ice water). Now break the butter into the flour with your finger tips, until the mixture is crumbly. Pour the ice water 1 tablespoon at a time until the dough starts to clump together when pinched. Press the mixture into a ball and slightly knead it very lightly. Now divide the pie dough into two equal pieces, flatten each portion into a disk, cover with plastic wrap, and refrigerate for at least one hour or until firm enough to roll out (This will chill the butter and allow the gluten in the flour to relax). At this point you can also freeze the dough for about a month. Defrost the dough in the refrigerator for several hours or even overnight before using. Place the pie dough on a floured surface and roll it out to fit into a 9 inch pie pan. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll. Roll from the center of the pastry outwards to get uniform thickness. To make sure it is the right size, take your pie pan, flip it over, and place it on the rolled out pastry. The pastry should be about 2 inches larger than your pan. Now if it happens that the pie dough falls apart while rolling - Don't worry! Gather it into a ball, very lightly knead it into a ball and start rolling it again on a floured surface. When the pastry is rolled to the desired size, gently roll pastry around your rolling pin, unroll onto the top of your pie pan. Do not pull or stretch the pastry (shrinkage is caused by too much pulling of the pastry when placing it in the pan). Gently lay in pan and with your fingertips, lightly press the pastry onto the bottom and up the sides of the pan. If you want you can slightly trim the edges but do not trim it too short because the pastry shrinks as it bakes, so we will need a slight overhang. If you don’t want to trim the edges then just fold it in. Pattern the edges of the pastry as you like. If possible, chill the pie crust (about 15 minutes) before filling and baking. The pie shell is now ready to use. Fill it up according to your pie recipe and bake. This recipe makes two - 9 inch pie crust. ▶️ IMPORTANT TIPS: 👉 Cold/chilled butter only 👉 Different brands of flour will absorb water differently. Add 1 tablespoon at a time until the dough starts to clump together when pinched. The dough should not be wet not should it be too dry. I have added total 3 tablespoons of ice water. 👉 If it happens that the dough falls apart while rolling - DON'T WORRY! Gather it into a ball, very lightly knead it and start rolling it again on a floured surface 👉 The rolled out pastry should be about 2 inches larger than your pie pan 👉 Do not pull or stretch the rolled out pastry while laying it in the pan otherwise it may cause shrinkage 👉 If you choose to trim the edges - DO NOT trim it too short because the pastry shrinks as it bakes, so we will need a slight overhang. If you don’t want to trim the edges then just fold/tuck it in for a thicker edge 👉 If you are making a savory pie, skip the maple syrup and replace it with ice water ▶️ BLIND BAKING THE PIE SHELL (OPTIONAL) Cover and chill the raw pie crust while you preheat the oven to 425F. Remove the pie crust from the refrigerator and prick the bottom of the crust with a fork. Next cut a large round of parchment paper and place it, onto the pie crust. Fill with pie weights or beans and bake the pie crust for about 10 to 12 minutes. Remove from oven, remove the parchment and weights. Reduce the oven temperature to 375 F and continue to bake the crust for about 10 more minutes or until the pastry is dry and lightly browned. Add your desired filling into the blind baked pie crust. Brush edge with plant-based milk and tent the pie edge with foil to prevent it from burning. Bake at 350 F and time it according to your pie recipe

Delicious Vegetarian and Vegan Italian Recipes Featuring Bell Peppers!. These easy vegan and vegetarian pizza and pasta recipes are perfect for any day of the week. Make these Italian recipes with sweet bell peppers (peperonata recipe) in advance and use it for a quick lunch or dinner. 💬 Let me know if you enjoyed my vegan Italian recipes. ▶️ PEPPERONATA RECIPE INGREDIENTS: 3 to 4 Tablespoon Olive Oil 135g / 1+1/4 cup Onions - Thinly sliced 150g / 1 HEAPING cup Celery - chopped into small pieces (2 to 3 celery stalks) 1 Tablespoon garlic - finely chopped ie. 3 to 4 garlic cloves 1/4 to 1/2 Teaspoon Chili flakes 900g Red and Yellow (or orange) Bell peppers (800g with core & seeds removed) - cut into 3/4th inch slices (I have used 4 BELL PEPPERS) Salt to taste [ I added total 1 teaspoon (1/4 tsp while frying onions + 3/4 tsp to the peppers) pink Himalayan salt which is milder than the conventional salt] 1 cup / 250ml Passata / Tomato puree ✅ 👉 YOU COULD ADD 1+1/2 CUP (350ml) instead - IF YOU PREFER IT TO BE SAUCY AND TOMATOEY. GARNISH: Lemon juice to taste ( 1 to 1+1/4 tsp of lemon juice) 1/2 Teaspoon Black pepper or to taste 10 to 12g / 1/2 cup Fresh Basil 1 Tablespoon - Drizzle of Extra Virgin Olive Oil Serve with Pita or Italian bread METHOD: (3 to 4 servings. Stores in refrigerator for 4 to 5 days in an air tight container) To a heated pot, add olive oil, onion, celery and 1/4 teaspoon salt. Fry on medium heat until the celery and onions are soft (about 4 to 5 mins). Add garlic and chili flakes and fry for 1 to 2 minutes or until fragrant. Add sliced bell peppers and fry for another 2 minutes or so. Then add the tomato puree. Mix well and bring to a boil. Once it starts to boil, cover the lid and reduce the heat to low. Cook for about 25 to 30 minutes or until the peppers are soft. Uncover and increase the heat to medium or medium-high (depending on the type of stove being used). Cook the peppers until all the liquid has evaporated and the sauce turns thick. Turn off the heat. Let it slightly cool down. Serve with pita or Italian bread of choice. ▶️ PASTA RECIPE: To cook Spaghettini: 200g Spaghettini Pasta 2+1/2 to 3 Litres of boiling water Generous amount of salt (I added 1 teaspoon pink Himalayan salt) Other ingredients: 2 Tablespoon Olive oil 1 Tablespoon garlic - finely chopped 2 to 3 Tablespoon Tomato Paste 1+1/2 to 2 cups of Pepperonata Salt to taste 1/4 cup (or as needed) Reserved pasta cooking water Black Pepper to taste 1/2 cup olives (I added spicy Italian olives) 1/2 cup Fresh Basil METHOD: To a pot of boiling water, add generous amount of salt. Add spaghettini and cook it AL-DENTE, AS PER PACKAGE INSTRUCTIONS. To a heated pan, add olive oil, garlic and chili flakes. Fry for a few seconds, then REDUCE THE HEAT TO LOW TO PREVENT GARLIC FROM BURNING. Right away add the tomato paste and fry on low heat for 1 to 2 mins. Now increase the heat to medium. Add the pepperonata, cooked spaghettini, salt to taste, reserved pasta water and cook for 1 to 2 minutes. Turn off the heat. Add ground black pepper, olives, basil and mix well. Serve hot. ▶️ PIZZA RECIPE: Pizza Base, Naan or Flat Bread of Choice Pepperonata Vegan Cheese (I added a combo of mozzarella & parmesan cheese) PIZZA SAUCE: 1 cup Passata / Tomato Puree 1 Teaspoon Minced Garlic 1 Teaspoon Dry Oregano Salt to taste 1/4 Teaspoon Sugar (Used organic cane sugar) 1/4 to 1/2 Teaspoon Chili Flakes ARUGULA SALAD: 3 cups Baby Arugula 1/4 cup Red Onion - thinly sliced Lemon Juice to taste Salt to taste (Combine all the salad ingredients and for the topping) METHOD: In a bowl, combine passata, garlic, oregano, salt, sugar, chili flakes. Mix well to make the pizza sauce. To a pre-made pizza base or naan or flatbread of choice, spread the pizza sauce evenly (as needed). Top with cheese & pepperonata. Baked in a pre-heated oven at 400F for anywhere between 12 to 20 minutes, DEPENDING ON THE TYPE OF OVEN. Remove from oven. Sprinkle freshly ground black pepper and top with arugula salad. Serve hot. ▶️ AVOCADO TOAST RECIPE: Toasted Bread of choice (I used Sourdough rye bread) Avocado Pepperonata Sprouts of choice Salt and pepper if needed

Quick and Easy rice pilaf recipe for vegetarian and vegan meals. This easy one pot rice pulao recipe made with basmati rice makes a perfect side dish for any occasion. 💬 Let me know in the comments if you enjoyed my vegan rice recipe.​ ▶️ BASMATI RICE PILAF RECIPE INGREDIENTS: 1 cup / 200g White basmati rice (thoroughly washed & then soaked in water for 20 mins and then drained) 2 tablespoon cooking oil 1 cup / 135g onion - chopped 3 garlic cloves / 3/4 Tablespoon - finely chopped 1/2 inch ginger - 1/2 Tablespoon - finely chopped 1 to 2 green chilies (Deseeded) OR 1/4 teaspoon Cayenne pepper OR Indian red chili powder 1/2 teaspoon Turmeric 2 Bay leaves 1/2 teaspoon Garam masala 1+1/2 cup / 350ml water Salt to taste (I have added 1/2 teaspoon of pink Himalayan salt) 1/4 cup / 35g cashew nuts 1/8 to 1/4 cup / 13 to 25g raisins OR ADJUST TO YOUR TASTE ▶️ METHOD: Thoroughly wash the rice a few times until the water runs clear. This will get rid of any impurities/gunk and will give a much better/clean taste. Then soak the rice in water for 20 minutes. After 20 minutes drain the water from the rice and leave it to sit in the strainer to drain any excess water, until ready to use. Transfer the raw cashews to a pan and dry roast it on medium heat for 2 to 3 minutes. Once roasted remove the cashews from the pan and set it aside for later use. To the same pan add olive oil, onion, 1/4 teaspoon of salt and fry on medium heat until the onion is JUST starts to brown. It takes about 5 to 6 minutes. Adding salt to the onion will release it's moisture and help it cook faster, so please don’t skip it. Add the finely chopped ginger, garlic, green chilis and fry on medium heat for about 1 to 2 minutes or until fragrant. Then reduce the heat to low to prevent the spices from burning. Add the turmeric and garam masala. Fry for 30 seconds to a minute. Be careful not to burn the spices. Add the soaked/strained rice, salt, water and mix well. Increase the heat to high and bring it to a vigorous boil. Once the water starts to boil, then cover the lid and reduce the heat to low. Cook on low heat for about 10 minutes or until the rice is cooked. Once the rice is cooked, uncover the lid and turn off the heat. Add chopped raisins, and roasted cashews and mix it VERY GENTLY to prevent the the rice grains from breaking. DO NOT OVER MIX THE RICE OTHERWISE IT WILL TURN MUSHY. Serve hot with your favourite curry. This makes 2 TO 3 SERVINGS. ▶️ IMPORTANT TIPS: 👉 Thoroughly wash the rice until water runs clear, this will get rid of any impurities/gunk and will give a much better/clean taste 👉 Use a Wider Cooking Pan to make this dish. This will cook the rice evenly and prevent it from getting mushy 👉 Adding salt to onion will release it's moisture and will help it cook/caramelize faster, so please don’t skip this step 👉 After adding the cashews and raisins to the cooked rice - mix the rice very carefully and gently to prevent the rice grains from breaking. DO NOT OVER MIX IT at this time because the rice grains are very soft and can turn into mush

Green Coconut Curry recipe with and Mushrooms is perfect for a Ramen and Rice bowl. This green curry recipe is a great vegetarian curry for easy Vegetarian and Vegan Meals. 💬 Let me know in the comments if you like my green coconut curry recipe. What is your favorite curry and what country is it most popular in? ▶️ GREEN CURRY AND MUSHROOM RECIPE INGREDIENTS: 👉 GREEN CURRY PASTE: 1/2 cup / 40g - Cilantro (coriander) stem (THOROUGHLY WASHED to get rid of any dirt) 17g / 4 to 5 Garlic 5g / 1/2 Inch ginger 35g / 1 Jalapeno Pepper - deseeded Zest of 1 lime / 1/2 Tablespoon 1/2 cup / 70g Onion 1 Teaspoon Turmeric powder 1 Teaspoon Ground Cumin 1 Teaspoon Ground Coriander 1/4 Teaspoon Cayenne Pepper or to taste (Optional) 1/2 Teaspoon salt 2 tablespoon cooking oil (I have used light olive oil) 1 to 2 tablespoons water if needed while blending 👉 OTHER INGREDIENTS: 2 cups / 475ml Vegetable Broth (Low Sodium) 2 heaping cups / 150g Mushrooms - chopped (Cremini mushroom or button mushrooms) Salt to taste (I have added 1 teaspoon Pink Himalayan salt) 3 cups / 700g Coconut milk 1 Tablespoon Corn Starch 👉 Garnish: Lime Juice to taste (I have added 1 tablespoon) 1/2 to 3/4 cup / 30g to 45g Green Onion - chopped Black Pepper to taste ( I have added 1/4 teaspoon) 👉 Toppings: (You can add toppings of your choice) Protein of choice (I have added Pan Fried Tofu - Sprinkle salt and pepper on firm tofu OR SPICES OF YOUR CHOICE. Then pan fry on high heat 30 seconds each side) Blanched Bok Choy (Blanched in SALTED boiling water for a few seconds) Green onions - chopped Lime juice to taste Red chilis ▶️ METHOD: (3 servings approx.) Start by adding cilantro stems, garlic, ginger, jalapeno, onion, lime zest, (1 TO 2 TABLESPOONS OF WATER IF NEEDED) to a blender and make a puree. (Thoroughly wash the cilantro stem to get rid of any dirt.) Transfer the puree to a deep pot. Add turmeric, cumin, coriander, Cayenne pepper, 1/2 Tsp salt and cooking oil. Cook while switching between medium and medium-low heat until it forms a thick paste and the oil starts to separate - which means it's nicely roasted. Then add the vegetable broth and bring to a boil. Once it starts to boil, reduce the heat to medium-low and cover and cook for about 10 minutes - for the flavours to develop. Uncover and add the chopped mushrooms, salt to taste and bring it to a boil. Add corn starch to the coconut milk and mix well - make sure to get rid of any lumps. Add it to the pot and bring it to a rapid simmer and then simmer for another 3 to 4 minutes or until the corn starch is completely cooked. Turn off the heat and add the lime juice, chopped green onion and ground black pepper. Mix well. Serve it as soup or with noodles or steamed jasmine rice. Enjoy it with noodles or with freshly steamed jasmine rice OR JUST BY ITSELF AS A SOUP with some crusty bread. ▶️ IMPORTANT TIPS: Thoroughly wash the cilantro stems to get rid of any dirt Make sure to cook the curry paste until it turns thick and the oil starts to separate, this will add a lot of flavour ----------------------------‐‐------------- ONE POT VEGETABLE CHICKPEA Recipe | Healthy Vegan and Vegetarian Meals Ide... This one pot chickpea recipe is perfect vegetable stew recipe for vegetarian and vegan meals. This one pot recipe made with chickpeas is not only filling but also tastes delicious. Make a big batch of this one pot meal and enjoy it through out the week. This chickpea recipe makes a perfect lunch or dinner. Enjoy! 💬 Let me know in the comments if you enjoyed my vegan chickpea recipe. ▶️ CHICKPEA STEW RECIPE INGREDIENTS: (3 to 4 servings) 3 Tablespoon Olive Oil 225g / 2 cups Onion - sliced 1+1/2 Tablespoon Garlic - finely chopped 1 Tablespoon Ginger - finely chopped 2 Tablespoon Tomato Paste 1+1/2 Teaspoon Paprika (NOT SMOKED) 1+1/2 Teaspoon Ground Cumin 1/2 Teaspoon Turmeric 1+1/2 Teaspoon Ground Black Pepper 1/4 Teaspoon Cayenne Pepper (Optional) 200g Tomatoes - Blend to a smooth Puree (after being pureed 1 to 1+1/4 Cup approximately) 200g / 1+1/2 cup approx. Carrots - chopped 200g / 1+1/2 cup Red bell pepper approx. - chopped 2 cups / 225g Yellow (Yukon Gold) Potatoes approx. - chopped small (1/2 inch pieces) 4 cups / 900ml Vegetable Broth (Low Sodium) Salt to taste (I have added total 1/4 +1 Teaspoon of Pink Himalayan salt) 250g / 2 cups approx. Zucchini - chopped (1/2 inch pieces) 120g / 1 cup approx. Green beans - chopped (1 inch long) 2 cups / 1 (540ml) Can - Cooked Chickpeas (drained) 1/2 cup / 20g Fresh Parsley (loosely packed) 👉 Garnish: Lemon Juice to taste (I have added 1 teaspoon lemon juice) Drizzle of olive oil (I have added 1/2 tablespoon organic cold pressed Olive oil) ▶️ METHOD: Start by blending the tomatoes to a smooth puree. Prep the vegetables and set aside. To a heated pan add the olive oil, onion, 1/4 teaspoon salt. Sweat the onions on medium heat until it's soft. It will take about 3 to 4 minutes. Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it. Note we are NOT browning the onions here. Once the onions are soft, add the chopped garlic and ginger and fry for 30 seconds or until fragrant. Add the tomato paste, paprika, ground cumin, turmeric, black pepper, cayenne pepper and fry for 30 seconds. Now add the fresh tomato puree and mix well. Add the chopped carrots, red bell pepper, yellow potatoes, salt, vegetable broth and mix well. Turn up the heat. Cover and bring to a vigorous boil. Once it starts to boil, give it a mix and cover the lid. Reduce the heat to medium-low and cook for about 20 minutes. This will allow the potatoes to cook a bit, before we add the quick cooking vegetables to it. After 20 minutes, uncover and add the zucchini, green beans, cooked chickpeas, parsley and mix well. Now turn up the heat and bring it to a rapid simmer. Once it starts to simmer, cover the lid and cook on medium heat (DO NOT COOK ON LOW HEAT AT THIS POINT) for about 10 minutes or until the potatoes are cooked to your liking. COOK UNITL THE VEGETABLES ARE SOFT, but at the same time don't let it get too mushy. Uncover and turn the heat to medium high and cook for another 1 to 2 minutes or to the desired consistency. PLEASE NOTE - THIS STEW IS NOT SUPPOSE TO BE WATERY. It's more towards the thicker consistency. Turn off the heat. Garnish with fresh lemon juice and a drizzle of olive oil and some chopped fresh parsley. Mix well. Serve hot with some pita and couscous. ▶️ IMPORTANT NOTES: 👉 Adding salt while frying the vegetables will release it's moisture and help it cook faster so please don’t skip it 👉 Every stove is different so regulate the heat as required. Cooking time and intensity of heat may vary depending on the type of stove you are using

Green Coconut Curry recipe with and Mushrooms is perfect for a Ramen and Rice bowl. This green curry recipe is a great vegetarian curry for easy Vegetarian and Vegan Meals. 💬 Let me know in the comments if you like my green coconut curry recipe. What is your favorite curry and what country is it most popular in? ▶️ GREEN CURRY AND MUSHROOM RECIPE INGREDIENTS: 👉 GREEN CURRY PASTE: 1/2 cup / 40g - Cilantro (coriander) stem (THOROUGHLY WASHED to get rid of any dirt) 17g / 4 to 5 Garlic 5g / 1/2 Inch ginger 35g / 1 Jalapeno Pepper - deseeded Zest of 1 lime / 1/2 Tablespoon 1/2 cup / 70g Onion 1 Teaspoon Turmeric powder 1 Teaspoon Ground Cumin 1 Teaspoon Ground Coriander 1/4 Teaspoon Cayenne Pepper or to taste (Optional) 1/2 Teaspoon salt 2 tablespoon cooking oil (I have used light olive oil) 1 to 2 tablespoons water if needed while blending 👉 OTHER INGREDIENTS: 2 cups / 475ml Vegetable Broth (Low Sodium) 2 heaping cups / 150g Mushrooms - chopped (Cremini mushroom or button mushrooms) Salt to taste (I have added 1 teaspoon Pink Himalayan salt) 3 cups / 700g Coconut milk 1 Tablespoon Corn Starch 👉 Garnish: Lime Juice to taste (I have added 1 tablespoon) 1/2 to 3/4 cup / 30g to 45g Green Onion - chopped Black Pepper to taste ( I have added 1/4 teaspoon) 👉 Toppings: (You can add toppings of your choice) Protein of choice (I have added Pan Fried Tofu - Sprinkle salt and pepper on firm tofu OR SPICES OF YOUR CHOICE. Then pan fry on high heat 30 seconds each side) Blanched Bok Choy (Blanched in SALTED boiling water for a few seconds) Green onions - chopped Lime juice to taste Red chilis ▶️ METHOD: (3 servings approx.) Start by adding cilantro stems, garlic, ginger, jalapeno, onion, lime zest, (1 TO 2 TABLESPOONS OF WATER IF NEEDED) to a blender and make a puree. (Thoroughly wash the cilantro stem to get rid of any dirt.) Transfer the puree to a deep pot. Add turmeric, cumin, coriander, Cayenne pepper, 1/2 Tsp salt and cooking oil. Cook while switching between medium and medium-low heat until it forms a thick paste and the oil starts to separate - which means it's nicely roasted. Then add the vegetable broth and bring to a boil. Once it starts to boil, reduce the heat to medium-low and cover and cook for about 10 minutes - for the flavours to develop. Uncover and add the chopped mushrooms, salt to taste and bring it to a boil. Add corn starch to the coconut milk and mix well - make sure to get rid of any lumps. Add it to the pot and bring it to a rapid simmer and then simmer for another 3 to 4 minutes or until the corn starch is completely cooked. Turn off the heat and add the lime juice, chopped green onion and ground black pepper. Mix well. Serve it as soup or with noodles or steamed jasmine rice. Enjoy it with noodles or with freshly steamed jasmine rice OR JUST BY ITSELF AS A SOUP with some crusty bread. ▶️ IMPORTANT TIPS: Thoroughly wash the cilantro stems to get rid of any dirt Make sure to cook the curry paste until it turns thick and the oil starts to separate, this will add a lot of flavour

Make this healthy & easy plant-based recipe for lunch or dinner! Give this video a thumbs up if you tried this recipe 👍 RECIPE INGREDIENTS: (3 - 4 servings) 2 to 3 Tablespoon Olive oil 150g / 1 cup Onion - finely chopped - 1 medium size onion 150g / 1 cup Celery - finely chopped - 3 celery stalks 150g / 1 cup Carrot - finely chopped - 2 medium carrots Salt to taste (I have added total 1+1/4 tsp pink Himalayan salt) 1 Tablespoon garlic - finely chopped (3 to 4 cloves of garlic) 1 Teaspoon Dried Oregano 1/4 Teaspoon Chilli flake (Optional) 2 cups / (1 Can 540 ml) Cooked chickpeas 1+1/2 cup / 350ml Strained tomatoes/Passata 4 cups / 1 Liter Water 160g / 2 cups approximately - Pasta (mini rigatoni) or pasta of choice ▶️Garnish: 1/3 cup / 15g Parsley - finely chopped Drizzle of Olive oil - 1 to 2 Tbsp (I have added organic cold pressed olive oil) ▶️ METHOD: To a heated pan add olive oil, onion , celery, carrot, salt (½ tsp). Fry on medium high heat until the onions are soft and just starts to caramelize. Adding salt to the vegetables will make it cook faster and will season it as well (it's an important step so please do not skip it). Once the onion starts to caramelize, reduce the heat to medium or medium-low (depending of the heat of your stove). Add garlic, oregano, chilli flakes and continue to fry on medium heat for about 1 to 2 minutes or until fragrant. Be careful not to burn the garlic. If at any point the pan gets over heat reduce the heat. Now add the cooked chickpeas, strained tomatoes/passata , water and mix well. Cover the pot and bring to a boil. Once the water starts to boil, reduce the heat to low and cook for about 15 minutes on low heat for the flavours to develop. After 15 minutes, uncover the pot and increase the heat to medium and bring it to a gentle boil. Add the pasta and salt and cook uncovered on medium heat until the pasta is al dente. I have added mini rigatoni pasta but you can use any shape/size of pasta of choice. Please note by the time the pasta if cooked most of the water will be gone and you will be left a creamy sauce. If it happened that the water cooks out faster and the pasta is still not cooked, add some boiling water to it. Please DO NOT add cold water. You can adjust the consistency of the sauce as per your liking whether you want it soupy or thick. Turn off the stove. Garnish it with finely chopped parsley and a drizzle of a good quality olive oil. Mix well. Ready for serve. ▶️ IMPORTANT TIPS: Adding salt while frying the onion and vegetables will make it cook faster and season it as well, it's an important step so please do not skip it Every stove is different so adjust the heat accordingly to your stove you can always adjust the consistency of the sauce to your liking, if you want it soupy or thick creamy If it happened that the water cooks out faster than anticipated and the pasta is still not cooked, add some boiling water to it. Please DO NOT add cold water to this otherwise it will ruin the taste of the dish It's important that you garnish the pasta with fresh herbs and a good quality olive oil, it will complete the dish

Welcome to the Official Rumble Channel of AdliBaker ! Food Artist, Plant-Based and Vegan Recipes Creator 🌱 Here you will find easy and 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, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.

Black Bean Pita Sandwich Quick & Easy Vegan Sandwich Recipe using Pita Bread INGREDIENTS: (2 to 3 servings) 560g Eggplant - 1 large or 2 medium size 300g / 1 medium green bell pepper 300g / 1 medium Red bell pepper 250g / 1 medium onion 450g / 2 medium Potatoes 300g / 3 to 4 small tomatoes 1/3 cup / 15g Parsley - finely chopped ▶️ DRESSING: 1/3 cup Extra Virgin Olive oil 1 tablespoon minced/grated garlic 1/2 tablespoon dried oregano Salt to taste 1/2 teaspoon ground black pepper 1/4 teaspoon cayenne pepper (OPTIONAL) 2 tablespoon tomato paste ▶️ CHOPPING VEGETABLES: Eggplant - Cut into 1/2 inch thickness. For large eggplant cut into semi-circles. Medium size eggplant cut into circles Red & Green Bell Pepper - Cut into 1 inch thick strips Potatoes - Cut into wedges Onion - Cut into 1/2 inch thickness Tomatoes - cut in half Parsley - Finely chop ▶️ METHOD: To prepare the dressing add the olive oil, minced garlic, oregano, black pepper, cayenne, salt and Tomato paste in a bowl and mix it well. Set it aside. Chop The veggies. Now add the dressing to the chopped vegetables (every last bit of it :)) and mix very gently until it coats the vegetables evenly. Take your time and make sure all the veggies are coated well with the dressing. Line a baking tray with parchment paper and transfer the vegetables. Make sure the vegetables are spread it out properly so that it can bake evenly (otherwise they will end up steaming). Preheat the oven at 400F. Bake the vegetables at 400F for about 45 to 50 minutes. The baking time depends on the type of oven so keep an eye on it so that it does not burn. It took me 50 minutes to bake it in my oven. You can check by inserting a knife in the potatoes, if the potatoes are cooked then remove it from the ovens. The potatoes should be soft but yet hold their shape. Once the veggies are baked well. Remove it from the oven and sprinkle finely chopped parsley. A little drizzle of good quality olive oil to the baked veggies is a great addition. All done and ready to eat. You can serve it as a side dish, or even make sandwiches using the roasted vegetables. ▶️ IMPORTANT TIPS: Make sure to slice the onion to 1/2 inch thickness otherwise it will end up burning Mix the dressing very gently with vegetables, especially the eggplant slices are very tender and may break easily After transferring the vegetables to the baking tray, spread it out properly so that it can bake evenly, otherwise they will end up steaming The baking time depends on the type of oven so keep an eye on it so that it does not burn. It took me 50 minutes to bake it in my oven _ Optional, a little drizzle of a good quality Olive oil to the baked veggies along with the finely chopped parsley completes the dish

Black beans are found in cuisine around the world from India to Spain, to Latin America, and beyond. ➡️ I’ll be using this protein-rich ingredient to make stuffed pitas with a flavour that is somewhat reminiscent of Mexican black beans. Let’s step into the kitchen and get started! I’ll start by caramelizing the white onion, and adding ginger and garlic before I mix in the cooked beans and seasoning. ➡️ It takes time to get the onions just right, but this is a great excuse to focus on one thing and let your worries slip away as the aroma fills your kitchen. In the end, you’ll also have great filling for your pita bread and a guilt-free vegan meal! 💬 What are some traditional recipes from your culture that use black beans? Let me know in the comments below! INGREDIENT LIST: 1 can (540ml) of cooked black beans - 2 cups (340g) drained black beans(unsalted preferably) 3 to 4 tablespoons cooking oil (I have used olive oil) 2 cup Onion (275g) finely chopped (1 large onion 350g by weight with skin on) 1 tablespoon finely chopped garlic (4 - 5 garlic cloves) 1 tablespoon finely chopped ginger (1/2 inch ginger) Salt to taste ( I have added 1/2 + 1/4 teaspoon of pink Himalayan salt because I am using unsalted beans, if you are using the salted kind adjust the quantity accordingly) 1 teaspoon paprika 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper (OPTIONAL) 1/4 cup Water (add a bit more water if you think the beans are too dry, use your judgement) Lemon juice to taste ( I have added 1+1/2 tablespoon on lemon juice, personally I like it slightly sour but you do you) Whole wheat pita (medium size) ▶️ METHOD: Add oil to a heated pan. Add the onion and salt and cook on medium-high until the onions start to caramelize. It’s important that you add salt at this point, this will help the onion to release the water and cook faster, it will take about 5 to 6 minutes approximately. Once the onion starts to caramelize, reduce the heat to medium-low, now add the finely chopped ginger and garlic. Cook until the onions are golden brown in colour it will take about 3 to 4 minutes. Cooking in medium- low heat will help the onions to cook more evenly without burning it. Once the onion looks golden brown right away add the cooked black beans and mix well. Add paprika, ground cumin, cayenne and mix thoroughly. Now increase the heat to medium-high and fry the beans until they are little crispy, for about 1 to 2 minutes. Add the water and mix again. Adding a tiny bit of water will keep the beans moist. Now turn off the heat. Add lemon juice, mix and then mash the beans with a potato masher. Cover and set it aside to slightly cool down. It’s important that you cover the lid, this will prevent the beans from drying out. (If you think the beans looks/tastes dry, add a tiny bit of olive oil). Now cut the pita in half and fill the pita pockets with the bean mix (about 3 to 4 tablespoons each). Brush one side of the pita with oil and then place it on a heated pan, grill on medium to medium-high heat for about a minute. Brush the other side with oil and flip and grill for another minute. Serve hot with your favourite dip. ▶️ IMPORTANT TIPS: It's really important to take the time to cook the onions to golden brown that's were all the flavour comes from for this dish Every stove is different to the cooking time and heat may vary so adjust accordingly Make sure not to over do the quantity of ginger otherwise the filling may get bitter

One pot Lentil curry recipe with spinach and squash is perfect for easy Vegetarian and Vegan Meals. Make this easy lentil recipe enjoy it through out the week. This easy vegetarian curry is packed with nutrient and is delicious, perfect for lunch or dinner. 💬 Let me know in the comments if you enjoyed my vegan Lentil curry recipe ▶️ RECIPE INGREDIENTS: (3 to 4 servings approx.) 1 cup / 180g Dry red lentils - Soak lentils in water for 1 hour 500g Squash (cut into cubes) - I have used Butternut squash, you could also use pumpkin or acorn squash 100g / 3 cups Spinach leaves - chopped 2 to 3 tablespoon olive oil OR oil of choice 1+1/2 cup / 200g Onion 1 Tablespoon Ginger - finely chopped 2 tablespoon Garlic - finely chopped 3/4 cup / 175ml Tomato puree / Passata (strained tomatoes) 1 teaspoon turmeric powder 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon garam masala 1/8 teaspoon Asafoetida (hing) 1/4 to 1/2 teaspoon cayenne pepper (OPTIONAL) 4 cups / 900ml water OR Vegetable broth/stock Salt to taste ( I added total 1+3/4 Teaspoon of pink Himalayan salt) 👉 Garnish: 1/2 cup / 20g fresh Cilantro / Coriander leaves 1/2 teaspoon Ground Black Pepper Lemon Juice to taste (I added 1/2 Tablespoon but you do you) Drizzle of Olive Oil (I added 1 tablespoon of organic cold pressed olive oil) ▶️ METHOD: Thoroughly wash the red lentils a few times, until the water runs clear and then soak for 1 hour. Finely chop the onion, ginger and garlic. Chop the squash in to 1 inch cubes (approx.). To a heated pan add the cooking oil, onions and 1/4 teaspoon salt. Fry on medium heat until the onions are lightly browned. Adding salt to onion will release it's moisture and help it cook faster so please don’t skip this step. Add the ginger and garlic and fry for another 1 minute or until fragrant. Now reduce the heat to low and add the spices (turmeric, ground cumin, coriander, garam masala, asafoetida and cayenne pepper). Fry on low heat for about 1 minute or so. Add the tomato puree or passata and mix well. Cook the puree for another 2 minutes. Add the chopped squash, soaked/strained red lentils, salt to taste, water and mix well. Turn up the heat, cover the lid and bring to a vigorous boil. Once it starts to boil, give it a mix and cover the lid. Reduce the heat to medium-low (or low depending on the heat of your stove). Cook on medium-low heat for about 25 to 30 minutes or until the lentils are completely cooked. ✅ 👉 NOTE: The cooking time of the lentils depends on the quality of the lentils. One batch of red lentils maybe drier than the others and may need more cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY. It took me 30 minutes on my stove. Once the lentils are cooked uncover and give it a mix. Whisk the with the spatula to break down the lentils, this will make the dish creamy. Now increase the heat to medium and bring the lentils to a boil. Add the chopped spinach leaves and mix well. Cook the spinach for about 1 minute or so. Turn off the heat. ✅ 👉 NOTE: If the curry is too thick for your liking, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste. Add the chopped cilantro, ground black pepper, lemon juice, drizzle of a good quality extra virgin olive oil. Mix well. Serve hot with a steamed rice/naan, green side salad and some pickle. ▶️ IMPORTANT NOTES: 👉 How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer 👉 Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it 👉 Cooking time of the lentils depends on the quality of the lentils. Sometimes one batch of red lentils are drier than the others and may need more cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY. It took me 30 minutes on my stove 👉 Every stove is different so regulate the heat as required 👉 If the curry is too thick for your liking, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste ***** Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱 Here you will find easy and 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, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience. Subscribe to stay up to date on the latest vegan recipes

avory chickpea walnut pie recipe for vegetarian and vegan meals for the holidays. This easy chickpeas recipe for a hearty vegetarian pie has a savory pie filling made with chickpeas and walnuts. An easy vegan chickpea recipe to try today. 💬 Let me know if you enjoyed my vegan pie recipe. ▶️ PIE RECIPE INGREDIENTS: 100g / 1 Cup Raw Walnuts 100g Sun-Dried Tomatoes (Oil Based) - (1/2 Cup chopped approx.) 2 Teaspoon Paprika 1 Teaspoon Dried Thyme 1 Teaspoon Ground Cumin 1 Teaspoon Ground Coriander 1/2 Teaspoon Ground Black Pepper 1/4 Teaspoon Cayenne Pepper 2 Tablespoon Garlic - Chopped Salt to taste (I added 1/4 Teaspoon of Pink Himalayan Salt) 2 Cups / 1 Can (540ml) Cooked Chickpeas 130g / 1 cup Onion - chopped 3 to 4 Tablespoon Olive Oil 1 to 3 Tablespoon Water as required - to sprinkle on the cooked filling just to prevent it from getting dry. 👉 DO NOT OVER DO IT OTHERWISE THE FILLING WILL GET SOGGY AND RUIN THE TASTE. 10 Sheets of Phyllo Pastry (available in freezer section of the grocery stores) Olive Oil to Brush the Pasty 👉 9 Inch Pie Pan or Cake Pan 👉 Non-Stick Pan to cook the filling ▶️ METHOD: Thaw the phyllo pastry as per package instructions. 👉 CHICKPEA WALNUT FILLING: Drain 2 cups or 1 can of cooked chickpeas. To a food processor add walnuts, sun-dried tomatoes, paprika, dried thyme, cumin, coriander, black pepper, cayenne pepper, garlic, salt and blend. then add 1 cup of cooked chickpeas, onion and blend to a smooth consistency. Transfer the mixture to a non-stick pan and add olive oil. Fry switching between medium-high, medium and medium-low heat until the mixture is nicely toasted and crumbly. There should be no raw bits left. This is an important step so be patient and take some time to roasting the mixture well to get rid of the raw flavour of the onion and garlic. This process takes about 15 minutes. Once the mixture is roasted, add remainder of the cooked chickpeas and mix well. 👉 ✅ Now add/sprinkle water (OR AS REQUIRED) on the cooked mixture. TURN OFF THE HEAT and then mix. COVER THE LID IMMEDIATELY TO PREVENT THE FILLING FROM DRYING OUT. Adding water to the filling will add back the moisture - needed for better binding. So when you slice the pie the filling will hold well and not get crumbly. Allow it to cool down. ✅ Pre-heat oven to 350 F. Carefully unroll the thawed phyllo pastry (To prevent the phyllo from drying out while you work, place the sheets in between two clean kitchen towels). On a 9 inch pie pan, layer 10 sheets of phyllo pastry in a STAR PATTERN. Brush each layer with olive oil. Make sure to brush the side with oil as well. Once it's lined, transfer the filling on to the pastry and start to wrap it. Once again brush each layer with oil. Bake in a pre-heated 350F Oven for 30 to 35 minutes or until golden brown. BAKING TIME MAY VARY DEPENDING ON YOUR OVEN SO ADJUST ACCORDINGLY. Remove from the oven and allow the pie pan to rest on the cooling rack for 3 to 4 minutes to slightly cool down and then remove the pie from the pan and rest it directly on the cooling rack to cool down. Cut the pie with a serrated knife and serve with chutney/spicy ketchup for a tea time snack. For a light meal, pair it with a side salad. It re-heats really well in the oven. ✅ TO RE-HEAT: ** Place the pie on a baking tray/pan and place it in the cold oven and then turn on the oven and pre-heat to 350F. When the oven reaches to 350F, then TURN OFF the oven and let the pie sit in the heat for 3 to 4 minutes and then remove from the oven, Serve. ▶️ IMPORTANT TIPS: 👉 Fry the raw mixture switching between medium-high, medium and medium-low heat until the mixture is nicely toasted and crumbly. There should be no raw bits left, so it's really important that you take your time to fry the mixture. It took me about 15 minutes. 👉 Sprinkling water to the cooked filling will add back the moisture - needed for better binding. So when you slice the pie the filling will hold well. 👉 Since the phyllo sheets are so thin, it has a tendency to dry out fast and crack. So you will have to work with it right away, after removing it from the package without delay 👉 Carefully unroll the thawed phyllo pastry. To prevent the phyllo from drying out and breaking while you work, place the sheets in between two clean kitchen towels 👉 BAKING TIME MAY VARY DEPENDING ON YOUR OVEN

Curry Cauliflower and Sweet Potato Soup Recipe | Easy Vegetarian and Vegan Meals. An easy one pot cauliflower and sweet potato soup recipe is perfect for vegan and vegetarian meals and meal prep. This easy one pot meal / vegetable soup recipe is a great way to add cauliflower and sweet potato to your diet. A healthy vegetable soup recipe for your plant based lunch or dinner. So make this healthy soup recipe and enjoy it with your favourite protein on side! An easy vegetarian meal recipe for your busy week. Check out my other vegetarian and vegan recipes! Let me know in the comments if you enjoyed this vegan soup recipe.

Easy green bean recipe - A healthy vegetarian and vegan recipe! This vegetarian salad will get you excited to eat your greens. An easy salad recipe for vegetarian and vegan meals and meal prep. This delicious and crunchy green beans with easy salad dressing is one of the best salads I have ever made. Perfect healthy salad recipes for your busy week. 💬 Let me know in the comments below if you enjoyed this french green beans vegan recipe.

Easy Mushroom Gravy - Perfect for Vegetarian and Vegan meals! In this video I'll show you how to make vegetarian gravy. An easy vegan and vegetarian recipe for dinner made with garlic mushrooms. This mushroom gravy is full of flavour and will be great for your holiday dinner or lunch. 💬 Let me know in the comments if you enjoyed my vegan gravy recipe. I like to pair it with my Veggie Bean Patties, Mashed Potatoes, Green Beans Salad and a green salad. Following are the links to these recipes: