AdliBaker

quiz

Delicious Veggie Burger Recipe - Homemade Veggie Burger - Black Bean Burger Patties 💬 Let me know if you enjoyed my Vegan Burger Patties recipe? ▶️ RECIPE INGREDIENTS: (8 to 9 Patties) 2 Cups / 1 Can (540ml - low sodium) of Cooked Black Beans (Rinsed/well drained) 3 Tablespoon Olive Oil 2 Cups Onion (275g) - chopped 2 Tablespoon Garlic 2 Cups Finely Grated Carrot (240g) 2 Teaspoon Paprika 1 Teaspoon Cumin 1/2 Teaspoon Ground Black Pepper 1/4 Teaspoon Cayenne Pepper (Optional) Salt to taste (I added 1+1/4 Teaspoon of Pink Himalayan salt) 1 Tablespoon White Vinegar (I added White Wine Vinegar) 1 Tablespoon Balsamic Vinegar 1/4 Cup / 60ml Passata or Tomato puree 1/2 Cup / 80g Chickpea Flour OR Gram Flour 1/4 Teaspoon Baking Soda 2 to 3 Tablespoon Oil for frying the patties Siracha Mayo: Vegan Mayo + Sriracha Sauce to taste ▶️ METHOD: To a heated pan add oil, onion, 1/4 teaspoon salt and fry on medium heat until the onion is caramelized. Add finely chopped garlic and fry for about 1 minute or until fragrant. Next add the black beans, Paprika, Cumin, Black pepper, Cayenne, salt and mix well. Fry the beans until all the moisture is evaporated and the beans are almost DRY. Regulate the heat if needed - to prevent the spices from burning. Add the finely grated carrot and mix. Cook on medium to medium-high heat until the carrots are cooked, moisture evaporated and the mixture is dry. Turn off the heat and then mash most of the beans. Allow the mixture to cool down UNCOVERED. Add white vinegar, balsamic vinegar, tomato puree and mix. Then add chickpea flour and baking soda and mix thoroughly. Knead the dough with your hands until the ingredients are completely combined. Oil a 1/3 cup and also rub oil on your palms to prevent the dough from sticking while forming patties. Make 1/2 inch thick patties. Fry as many as you want and store the rest of the raw patties in the refrigerator for later. (NOTE: You could make these patties in advance and store it in the refrigerator in an airtight container separated/lined with parchment paper for 4 to 5 days. This recipe is perfect for meal prep) To a heated pan, add 2 to 3 Tablespoons of oil. Let the oil heat up and then add the patties - 3 or 4 at a time, do not over crowd the pan. Now reduce the heat to medium-low to low (depending on the heat of your stove) and cook it for about 3 minutes or so. Cooking on lower heat will prevent the patties from burning and will also cook the chickpea flour properly and prevent any raw flour taste. Flip the patties and cook for about another 3 minutes on medium-low heat. Towards the end turn the heat to medium-high and cook for 30 seconds or so to give a slight char/crust. Be careful not to burn it. Remove from the pan and on a plate lined with paper towel. This will prevent the patties from getting soggy and will also soak any excess oil. Let it slightly cool down and serve with your favorite dip or make a burger. This recipe is perfect for meal prep. ▶️ IMPORTANT TIPS: - Make sure to fry the beans until all the moisture is gone and the beans are DRY and only then add the grated carrots and then again cook until the moisture is gone and the mixture is dry. This will prevent the dough from getting soggy - The White vinegar cuts down the sweetness of the carrots and enhances the flavour of the beans by adding a very slight sourness. It also reacts with the baking soda and makes the patties less dense. The Balsamic Vinegar adds a unique sweet fermented flavour to the patties. So please do not skip it - Cooking the patties on a lower heat will prevent the patties from burning and will also cook the patties evenly - Towards the end of the frying process, turn the heat to medium-high for 30 seconds or so to get a nice golden crust/slight char. This adds a lot of flavour - You can make these patties in advance and store in the refrigerator, in an airtight container separated/lined with parchment paper for 4 to 5 days. This recipe is perfect for meal prep.

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 (LOW SODIUM) 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

3 Easy One-Pan Meals (Mediterranean Chicken, Kofta & potato, Lemon Dijon Sal... Recipe 1: Mediterranean Chicken & Rice 6-8 chicken thighs (boneless skinless 1/2 of a Lemon juice 1 tsp Ground coriander 1 tsp Paprika 1 tsp Oregano 1 tsp Dried dill 1/2 tsp Garlic powder 2 garlic cloves 1 tbsp Olive oil Salt & pepper 1 yellow onion 1.5 cups Jasmine rice 1/8 tsp Turmeric 2 Cardamom pods 1 cinnamon stick Salt & pepper 3 cups Water Handful Fresh parsley 2 tbsp Butter Greek salad: Green bell pepper Cucumber Red onion Feta cheese Cherry tomato Dressing: 2 tbsp Olive oil 2-3 tbsp Lemon juice 1/2 tsp Oregano 1 garlic clove (grated) Salt Sauce: 1/2 cup mayo 1/4 lemon juice 1 tbsp fresh parsley 1/4 tsp Garlic powder Recipe 2: Kofta b Sayniyeh (Meat in a tray) 1 lb Ground beef 1/2 spanish onion 1/2 stalk Fresh parsley 1 tsp 7-spice 1/4 tsp Cinnamon 1/4 tsp Salt & pepper 2-3 tbsp ghee 2 yellow potatoes 3 tbsp Tomato paste 2 Garlic cloves 1/2 Chicken boullion cube 2.5-3 cups Water 1 beefsteak tomato shishito peppers Pita bread *Simmer on medium low heat for approx. 15 minutes then bake at 400 degrees f for 20-25 minutes Recipe 3: Lemon Dijon Salmon Tray Bake 2 tbsp Ghee 2 cups baby potatoes Salt & pepper 2-3 portions Atlantic Salmon (1 lb.) 2 tbsp Dijon mustard 1/2 tsp garlic powder 1/2 tsp smoked paprika 1/2 tsp dried parsley 1/4 of a Lemon juice Salt & pepper 1 zucchini 3 tbsp butter 1 large Garlic clove 2 tbsp Fresh dill 1/4 of a Lemon juice 1/2 tsp honey Pinch Salt *Bake potatoes at 425 for 20 Mins. Add salmon & zucchini and bake for additional 12- 15 minutes

Baked Vegetable Pasta Recipe | Easy Vegetarian and Vegan Meals. A healthy (almost) one pot vegetable pasta recipe perfect for easy vegetarian and vegan meals / meal prep ideas. I'll show you an easy way, how to make vegetable pasta / vegetarian pasta, a (almost) one pot meal made with roasted vegetables and penne pasta - a healthy Italian pasta recipe. This easy vegetarian pasta recipe is loaded with roasted vegetables for a healthy vegetarian meal. A delicious veggie pasta recipe and a great way to add vegetables to your plant based diet. Healthy roasted vegetables / veggie pasta recipes for your plant based, Vegan, Vegetarian meals / lunch or dinner. Check out my other vegetarian and vegan recipes! 💬 Let me know if you enjoyed my healthy vegan pasta recipe. Is there another pasta recipe you'd like to see me prepare? ▶️ BAKED VEGETABLE PASTA RECIPE INGREDIENTS: (3 to 4 servings) ✅ 👉 BAKING DISH: 9 X13 inches Parchment paper - to warp the garlic cloves Aluminium foil 200g / 1+1/2 cup approx. / 1 large Red Bell Pepper - Cut into 1 Inch cubes 250g / 2 cups approx. / 1 medium Zucchini - cut in 1 Inch thick pieces 285g / 2+1/2 cups approx. / medium Red Onion - cut in 1/2 Inches thick pieces 225g / 3 cups Cremini Mushrooms - cut in 1/2 Inches thick pieces 300g Cherry or Grape Tomatoes / 2 cups approx. but may vary depending on the size Salt to taste (I have added 1 teaspoon of pink Himalayan Salt which is milder than the regular salt) 3 Tbsp Olive Oil 1 Teaspoon Dried Oregano 2 Teaspoons Paprika (NOT SMOKED) 1/4 Tsp Cayenne Pepper (Optional) 1 Whole Garlic / 45 to 50g - peeled 1/2 cup / 125ml Passata or Tomato Puree Freshly Ground Black Pepper to taste (I have added 1/2 teaspoon) Drizzle of Olive Oil (OPTIONAL) - I have added 1 Tablespoon of organic cold pressed olive oil 1 cup / 30 to 35g Fresh Basil 👉 To Cook Pasta: Penne Pasta (or any pasta of your choice) - 200g / 2 cups approx. 8 Cups Water 2 Teaspoon Salt (I have added pink Himalayan salt which is milder than the regular table salt) ▶️ METHOD: PRE-HEAT THE OVEN TO 400 F. Add the chopped red bell pepper, zucchini, mushrooms, sliced red onion, cherry/grape tomatoes to a 9 x 13 inches baking dish. Add dried oregano, paprika, cayenne pepper, olive oil, salt and mix well. Pack the peeled garlic cloves in parchment paper and then wrap in aluminum foil. Transfer the baking dish and the garlic packet into the oven and roast in a pre-heated 400F oven for 50 to 55 minutes or until the vegetables are nicely roasted. ✅ 👉 EVERY OVEN IS DIFFERENT SO ADJUST THE BAKING TIME ACCORDINGLY Generously salt a pot of boiling water and add the penne pasta. Cook the pasta as per the package instructions. ✅ 👉 TRY TO ARRANGE THE COOKING OF THE PASTA CLOSE TO THE END OF THE BAKING TIME OF THE VEGETABLES SO THAT WHEN THE ROASTED VEGETABLES ARE OUT FROM THE OVEN THE PASTA IS COOKED AROUND THE SAME TIME. Remove the roasted vegetables and garlic from the oven. Remove the roasted garlic from the pack and add it to the roasted vegetables along with passata / tomato puree. Drain the cooked pasta and add it to the vegetables in the baking dish, along with crushed black pepper, drizzle of olive oil and fresh basil leaves. Mix well and serve hot. ▶️ IMPORTANT TIPS: 👉 Every oven is different so adjust the baking time accordingly 👉 For the best outcome - arrange the cooking of the pasta close to the end of the baking time of the vegetables so that when the roasted vegetables are out from the oven the pasta is cooked around that time 👉 The garnish is what completes the dish so please try not to skip any of the ingredients

One Pan Baked Chickpea and Vegetable Recipe | Easy Vegetarian and Vegan Meals | Chickpea recipes. A one pot chickpeas and vegetable recipe perfect for vegan and vegetarian meals and meal prep. This high protein and nutrient rich chickpea recipe makes a healthy vegetarian meal. Add this one pot meal / high protein chickpea recipe to your plant based lunch or dinner menu. A great way to add garbanzo beans / chickpeas and vegetables to your meals. Check out my other vegetarian and vegan recipes! 💬 Let me know in the comments if you enjoyed my healthy vegan recipe. ▶️ BAKED CHICKPEAS AND VEGETABLES RECIPE INGREDIENTS: (4 TO 5 SERVINGS) ✅ 👉 BAKING DISH SIZE: 9 X13 inches Dressing: 1 Cup / 250ml Vegetable Broth / Stock 1/4 Cup / 60ml Passata / Tomato Puree 1/2 Teaspoon Turmeric 1/4 Teaspoon Cayenne Pepper 👉 Other ingredients: 500g / 4 to 5 Medium Yellow Potatoes (Yukon Gold) - Cut into wedges 2 Cups / 1 Can (398ml Can) COOKED Chickpeas (LOW SODIUM) 1+1/2 Tablespoon / 15g to 17g Garlic - Finely chopped 250g Red Onion - 2 small or 1 large red onion - cut into 3/8th Inches thick slices 200g / 1+1/4 Cup Cherry or Grape Tomatoes 200g Green Beans - Cut 2+1/2 inch long pieces Salt to taste (I have added total 1+1/4 Teaspoon of pink Himalayan Salt. Please note that I have used LOW SODIUM cooked chickpeas here so adjust the salt to your taste) 3+1/2 Tablespoon Olive Oil 👉 Garnish: 1 Tablespoon / 4g Parsley - finely chopped 1 Tablespoon / 4g Fresh Dill - OPTIONAL - NOTE THAT DILL HAS A UNIQUE FLAVOUR SO IF YOU DON'T LIKE IT - replace with parsley 1 Tablespoon Olive oil (I have added organic cold pressed olive oil) Freshly Ground black pepper to taste (I have added 1 teaspoon) ▶️ METHOD: Thoroughly wash the vegetables. Start by prepping the vegetables. Cut the potatoes into wedges, chop the green beans in 2+1/2 inch pieces, cut the red onion into 3/8th inch thick slices, finely chop the garlic. Drain 1 can (398ml can) of cooked chickpea OR 2 cups of home cooked chickpeas. PRE-HEAT THE OVEN TO 400 F. For the dressing - To a bowl, add the passata/tomato puree, vegetable broth / stock, turmeric and cayenne pepper. Mix thoroughly until spices are well combined. Set aside. To a 9 x 13 inches baking dish transfer the potatoes wedges and spread it out. Then layer with cooked chickpeas, garlic, red onion, green beans and cherry tomatoes. Sprinkle salt evenly all over the vegetable layers and then pour the dressing evenly over the layered vegetables. Then drizzle the olive oil. Lay a piece of parchment paper on top of the vegetables and then cover with aluminium foil. SEAL IT WELL. ✅ 👉 LAYER THE VEGETABLES IN THE SUGGESTED ORDER AS IT WORKS THE BEST. Putting Potatoes and Chickpeas at the bottom will allow them to season and cook properly without the other veggies becoming mushy. SO FOLLOW THE ORDER OF THE LAYERING. Bake it covered at 400 F in a pre-heated oven for 50 minutes or until the potatoes are cooked. (👉 To check if the potatoes are cooked, stick a knife through one of the potatoes. If the potatoes are not cooked - cover and bake for longer). Then remove the baking dish from the oven and remove the aluminum foil /parchment paper covering. Bake it UNCOVERED for another 15 minutes. Remove from oven and let it sit on a wire rack. Garnish with chopped parsley or/and dill, black pepper and drizzle of olive oil. Give it a gentle mix. BE VERY GENTLE WHILE MIXING THE COOKED VEGETABLES THIS WILL PREVENT THE POTATOES FROM BREAKING. Serve hot with a side of crusty bread or rice or/and a green side salad. This makes 4 to 5 servings. ▶️ IMPORTANT TIPS: ✅ 👉 LAYER THE VEGETABLES IN THE SUGGESTED ORDER AS IT WORKS THE BEST. Putting Potatoes and Chickpeas at the bottom will allow them to season and cook properly without the other veggies becoming mushy. SO FOLLOW THE ORDER OF THE LAYERING. 👉 Every oven is different so adjust the baking time accordingly 👉 To check if the potatoes are cooked, stick a knife through one of the potatoes. If not cooked cover and bake for longer.

One Pot Spinach QUINOA AND CHICKPEA Recipe | Easy Vegetarian and Vegan Meals QUINOA AND CHICKPEA RECIPE INGREDIENTS: (3 to 4 servings) 1 cup / 190g Quinoa (soaked for about 30 minutes/strained) 3 Tbsp Olive Oil 2 cups / 275g Onion 200g / 1+1/2 cup Carrots 1+1/2 Tbsp / 19 to 20g Garlic - finely chopped 1 Tsp Turmeric 1+1/2 Tsp Ground Coriander 1 Tsp Ground Cumin 1/4 Tsp Cayenne Pepper (Optional) 1/2 cup / 125ml Passata or Tomato Puree 1 cup / 200g Tomatoes - chopped Salt to taste 200g / 6 to 7 cups Spinach - chopped 2 cups / 1 Can COOKED Chickpeas (liquid drained) 350ml / 1+1/2 cup Vegetable Broth / Stock Ground Black Pepper to taste (I have added 1/2 teaspoon) Drizzle of Olive Oil (OPTIONAL) - I have added 1 Teaspoon of organic cold pressed olive oil ▶️ METHOD: Start by thoroughly washing the quinoa until the water runs clear and then soak in water for about 30 minutes. Once the quinoa is soaked drain the water and let it sit in a strainer. Also, drain 2 cups of home cooked chickpeas or 1 can of cooked chickpeas and allow it sit in the strainer to drain any excess water. To a heated pan add the olive oil, onion, carrots and 1/4 teaspoon salt. Adding salt to the onions and carrots will release it's moisture and help it cook faster so please don’t skip it. Fry on medium to medium-high heat until it's golden brown. You will notice the quantity of the carrots and onions have shrunk in half. Add the chopped garlic and fry for about 2 minutes or until fragrant. Add the spices (Turmeric, Ground Coriander, Ground Cumin, Cayenne Pepper) and fry for a few seconds. Then add the tomato puree or passata, chopped tomatoes, salt to taste and fry for about 3 minutes or until the tomatoes break down completely and form a thick paste. Add the chopped spinach. Mix well and allow the spinach to wilted, It will takes 1 minute or so. Then add the soaked quinoa, COOKED chickpeas, vegetable broth/stock and mix well. Bring it to a vigorous boil. Then cover the lid and reduce the heat to low. Cook on low heat for about 20 to 25 minutes or until the quinoa is cooked. Once the quinoa is cooked, uncover the pan. Increase the heat to medium or medium-high flame and fry for about 2 to 3 minutes while stirring frequently to cook out the excess moisture. Turn off the stove. Add freshly ground black pepper and a drizzle of olive oil. Mix well. Serve hot

This is what happens when you combine the two best wing flavours

I don't like chocolate but this Dubai chocolate bar is so good

quiz

quiz

quiz

quiz

quiz

I make broccoli like this every weekend! Delicious broccoli casserole with rice recipe. Delicious and quick lunch or dinner. I make this broccoli casserole every weekend for my loved ones! Broccoli with rice turns out very tender and soft. . The casserole is quick and easy to prepare. Broccoli is a very healthy and light dish. A recipe for a fragrant and delicious dinner for the whole family. I have never eaten such delicious broccoli with rice. Ingredients: 1 broccoli. Salt. 1 onion. Olive oil. 1 red pepper. 1 green pepper. Chicken broth 3 cups. Milk 1 glass. Rice 1 cup. Rusks 1 cup. Mayonnaise 2 tablespoons. Greek yogurt/sour cream 2 tablespoons. Italian herbs. Red pepper. Cheese 200g/7oz. Butter 1 tablespoon. Flour 3 tablespoons. Italian herbs. Salt. Black pepper. Greek yogurt/sour cream 2 tablespoons. Mayonnaise 1 tablespoon. Salt. Black pepper. 2 cloves of garlic. Dill. Bon appetit😋! It's incredibly delicious! I wish you a good mood! Bon appetit! Try my recipes and you will be satisfied! 👩🍳 📢Dear subscribers, leave comments, share my video with your friends and family (just click the share button

Ingredients: 1kg cauliflower. 150g panko breadcrumbs. 1 clove of garlic. 100g flour. 3 eggs. 5 tablespoons olive oil. 1 teaspoon Italian herbs. Some parsley. 100 g Parmesan cheese. A little bit of salt. Black pepper. Sauce (optional): 200 g sour cream. 100g yogurt. Parsley. Salt. Pepper. lemon juice. Bon appetit!😋. It's incredibly delicious! I wish you a good mood! Bon appetit! Try my recipes and you will be satisfied! 👩🍳 📢Dear subscribers, leave comments, share my video with your friends and family (just click the share button). 💡 Subscribe to the channel, there are many more interesting recipes! 🔔 Click the bell to receive notifications of new videos on my channel!

quiz

quiz

quiz

quiz

If ravioli is too much work then make this

When I crave a fancy restaurant dinner I make this

quiz

quiz

quiz