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Салат из чечевицы
Один из моих любимых летних, сытных салатов - чечевица с зеленью. Чечевицу заранее залить водой на сутки, не забудьте добавить соду. Потом промойте чечевицу под проточной водой и отварите до готовности (солить чечевицу в самом конце!).
Смешайте чечевицу с зеленью (укроп, кинза). Добавьте по вкусу свежий чеснок.
Заправьте качественным растительным маслом (например, оливковым) и лимонным соком.
Обязательно дайте настояться салату в холодильнике.
#заметкидомашнегоповара_салаты
#заметкидомашнегоповара_вегетарианские_рецепты
So if you’ve been following me for a while, you might have noticed that I am a chicken lover and that i usually have beef less frequently.
But last week I felt like I wanted to have some steaks, this time done differently than what I usually do.
So I found a very interesting #GordonRamsay recipe and added to it a mint sauce to give the beef some freshness and a twist!
And it was a total success as everyone at home loved it I hope you’ll give it a try. As always, super easy recipe, with simple ingredients ☺️
:
:
- 1 kg of steaks (slices or not)
- 1 tsp of each: coriander, black pepper, cumin, tumeric and some salt to taste
- 1 garlic clove
- 1 bit of fresh ginger
- 1 tbsp olive oil
- 2-3 tbsp of warm water
:
- 1 handful of finely chopped fresh mint leaves
- 4-5 tbsp white vinegar
- 1tsp sugar/ maple syrup
- Some salt to taste
:
1. Mix all the steak marinade ingredients well and add them to the steaks.
2. Marinate them for at least 15 minutes
3. Cook the steaks
Tips:
- Always cook the steaks on high heat first then lower it a bit later.
- Always leave your steaks untouched (no stirring and chef wanna be moments )for few minutes on high heat before turning them to the other side.
4. Meanwhile, prepare the mintsauce by mixing all it’s ingredients and set in fridge for at least 10 minutes for a fresher taste
I hope you’ll try it soon and I’m sure you will love it ❤️
VEGAN LENTIL SLOPPY JOES by @goncalves_nutrition Looks pretty tasty!
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▶️INGREDIENTS
VEGAN SLOPPY JOE FILLING
1 lb. green or brown lentils
1 tablespoon olive or avocado oil
1 yellow onion, chopped
1 green bell pepper, seeded and chopped
1 (15 oz.) can tomato sauce
1/2 cup ketchup
2 tablespoons yellow mustard
2 tablespoons maple syrup
1 tablespoon chili powder
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce (vegan, GF)
1 quart vegetable broth
TOPPINGS
1 loaf Little Northern Bakehouse buns (or any vegan buns)
1 small red onion, peeled and thinly sliced
2 cups baby greens
1 avocado, sliced (optional)
▶️INSTRUCTIONS
Pick over the lentils and discard and stones or debris. Rinse and drain the lentils.
Heat the oil in a skillet over medium heat. Saute the onion and bell pepper until softened. Add to the slow cooker or Instant Pot.
Add the rinsed lentils, tomato sauce, ketchup, mustard, syrup, chili powder, vinegar, Worcestershire sauce, and vegetable broth to the slow cooker or Instant Pot.
Cover and cook on high for 4 hours or low for 8 hours in the slow cooker.
Or cook on high pressure in the Instant Pot for 15 minutes, with valve sealing, then let the pressure naturally release for 10-15 minutes.
Lightly toast the bread. Serve the vegan lentil sloppy joe filling on the bread, with slices of onion, avocado, and greens.”
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