Today we're
gonna be whipping together some wholesome meals that are perfect for lunch or
dinner these recipes were, meant to be
really easy I think on , average we whip them together in about 20 minutes or
so they're really quick filling comforting fresh tasty. nutritious of course I
want to take a brief moment to think weeks as well for partnering with us .
I'm gonna chat more about them at
the end for now we're gonna get started on making the recipes the first recipe,
we're gonna make is this incredibly delicious veggie noodle stir-fry with a creamy
peanut lime sauce it's a dish loaded with a variety of rainbow colored veggies
so we're going to begin by cooking 125 grams of dry noodles according to the
package instructions here we used cow my noodles but you could also use ramen
brown rice or soba noodles
and while this cooks we're gonna
finely mince 2 shallots doing the same
to 2 cloves of garlic we're then gonna
add this to a pan on medium-high heat
with a bit of oil and cook it for a
couple minutes you can add a splash of
water if needed to deglaze the pan but
I'm gonna thinly slice to medium bell
peppers we used a red one and a yellow
one and once it's all sliced we can then
cut it again in half lengthwise we're
then gonna peel and cut two carrots into
thin matchsticks or alternatively you
could shred them and then we're gonna
add this all to the pot along with about
a cup of shredded purple cabbage
just to add a pop of color cook this for
two minutes until it's just heated up
cooked through but still crunchy so while that all cooks we're gonna
prepare the peanut
lime sauce by adding three tablespoons
of peanut butter to a jar or
bowl you can substitute it for tahini or
almond butter , if you're
allergic or don't
like peanut butter or then gonna
add the juice from one lime one and a
half tablespoons each of sodium reduced
soy sauce and sesame oil a tablespoon of
hoisin and Sri Racha hot sauce or other
mild hot sauce and
half of a tablespoon of agave syrup
we're then going to shake it or mix it
until it's all well combined and creamy.
When their noodles are cooked we're going to drain it and then add it to the pan of vegetables we're going to pour over the sauce and toss everything to combine once you've served some of the noodles for yourself into a bowl or on a plate you can then top it with a generous amount of roasted cashews and some fresh thinly sliced scallions some sliced red chilies or cilantro when it's hot I actually think the dish tastes really good if you enjoy it cold so you can choose whichever you think you might prefer and it keeps really well in the fridge too so you can enjoy it as leftovers as well for this next recipe we're going to be making this refreshing quinoa and chickpea summer salad with a zesty roasted garlic dressing we're gonna first preheat the oven to 200 Celsius or 290 Fahrenheit and then we're gonna cut the head off of a bulb of garlic transfer it to a baking dish and pour over about a teaspoon of oil then roast it for 15 to 20 minutes or until it's lightly golden meanwhile we're gonna cook 1 cup of dry quinoa according to the package instructions and once.
It's cooked this is gonna
make about 2cups worth of cooked quinoa to a large bowl we're gonna add a cup
of cooked chickpeas mine were just drained and rinsed from a jar and to the
bowl we're also going to add two bell peppers that have been chopped we used a
red one and an orange one just to bury up the colors in the salad we're then
gonna dice 1/3 of a large cucumber 1 medium tomato also diced a handful
of kalamata olives that are chopped a sprig of green onion also known as scallion
thinly sliced and a quarter cup of dried cranberries you can add it whole or chopped
it up a bit like I'm doing here whichever you prefer by now that quinoa should
be done cooking so we're gonna set it aside and remove
the garlic from the oven and once it's cool enough to handle we're gonna remove
each clove and place it into a bowl it's super soft so it's gonna mash easily
using a fork and then we're gonna add the rest of then ingredients to make the dressing we're gonna
add the juice from two whole lemons which is gonna make this dressing refreshing
Lee zesty 2 tablespoons of olive oil 1 tablespoon of tahini which if you can't
find it at the store we have a recipe on how to make it at home link is in the
description a teaspoon each of soy sauce and balsamic vinegar and onion powder
and a sprinkle of freshly ground pepper give it a whisk and that's it once
we've added the quinoa to the salad we can then pour over the zesty roasted
garlic dressing and toss everything to coat at the end I added half of a cup of
coarsely chopped roasted almonds along with some reserved dried cranberries and
scallions for garnish like the previous recipe this one
can be enjoyed both warm or cold and it can also be made in
advance to enjoy in the coming days so long as the dressing is stored
separately from the salad it's a refreshing feeling but still light salad
that's perfect for the warmer weather the final recipe is this creamy
spinach mushroom and coconut curry it's just bursting with flavor to make this
we're gonna first finely chopped 1 medium onion and finely mince 3 cloves of
garlic we're then gonna peel a thumb-sized piece of ginger and finely mince it
as well to a large pot on medium-high heat we're gonna add a couple of
teaspoons of oil and then the onion garlic and ginger mixture give it a stir
and let it cook for about 3 minutes you can add a splash of water if needed to
deglaze the pan so while this cooks we're gonna thinly slice about 15 small
mushrooms and back to the pot we're gonna add 2 cups of cooked chickpeas and
the mushrooms giving it a stir and letting it cook for another 5minutes while
this cooks we're gonna thinly sliced 1 red bell pepper cutting it in half again
lengthwise and back to the pot on the mushrooms of softened we're gonna add the
spices a tablespoon of curry powder and half of a teaspoon of paprika powder
we're gonna saute this for about a minute to let the spices bloom which brings
out the flavor of the spices even more and then we're gonna add a can of
coconut milk. we used full fat you can use reduced fat if you prefer and then
we're adding the red bell peppers and a bit of salt and pepper cooking it again
for a couple more minutes meanwhile we're gonna slice about two handfuls of
cherry tomatoes adding this to the pot at the very end along with four big
handfuls of as you stir it in cooking just for a little while longer you're
gonna start to notice the spinach is going to start to soften and when it
softens sufficiently enough you can remove it from the heat this dish is
perfect to enjoy with some naan or rice here we use some whole-grain red rice
and serve it alongside a generous few scoops of the curry the garnish we used
fresh cilantro dried chili flakes and a squeeze of lemon works really well for
this one too as with most curries this one can be enjoyed right away.
When their noodles are cooked we're going to drain it and then add it to the pan of vegetables we're going to pour over the sauce and toss everything to combine once you've served some of the noodles for yourself into a bowl or on a plate you can then top it with a generous amount of roasted cashews and some fresh thinly sliced scallions some sliced red chilies or cilantro when it's hot I actually think the dish tastes really good if you enjoy it cold so you can choose whichever you think you might prefer and it keeps really well in the fridge too so you can enjoy it as leftovers as well for this next recipe we're going to be making this refreshing quinoa and chickpea summer salad with a zesty roasted garlic dressing we're gonna first preheat the oven to 200 Celsius or 290 Fahrenheit and then we're gonna cut the head off of a bulb of garlic transfer it to a baking dish and pour over about a teaspoon of oil then roast it for 15 to 20 minutes or until it's lightly golden meanwhile we're gonna cook 1 cup of dry quinoa according to the package instructions and once.
No comments:
Post a Comment