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cuisinecravings · 2 years

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Can You Freeze Roast Vegetables?

Can You Freeze Roast Vegetables? Are roasted veggies your ideal side dish for casseroles, pasta, couscous salads, or soups? If so, have you ever considered freezing roasted veggies to increase their shelf life? This question—can you freeze roasted vegetables?—has come up a few times for me, from social media platforms to other blogs. This is hardly surprising given the popularity of roasted veggies and their numerous health advantages. In this essay, I'll answer one of these troubling issues, as well as any others that may arise. Hopefully, at the conclusion of this piece, you'll have all of your questions addressed. So, without further ado, let's get started.

Can You Freeze Roast Vegetables? Also Read :- 16 Easy Indian Vegetarian Dinner Recipes | Best Dinner Recipes

Can Roasted Vegetables Be Freezed?

Yes, you may freeze roasted veggies since it is one of the finest methods to keep them and extend their shelf life. Freezing your roasted veggies is a great idea, especially on busy winter nights or when you have more than enough for a single dinner. Unfortunately, most fresh veggies are wasted—and, according to the ReFed, fresh vegetables account for around 20% of household waste in the United States. This is why roasting and freezing veggies is a good technique to extend their shelf life and prevent wasting them. Most vegetables with a high moisture content, such as peppers, tomatoes, zucchini, and mushrooms, can be roasted and frozen. However, once roasted and frozen, their texture will degrade. This is why most people combine them with lasagnas, stews, and other dishes. Can You Freeze Roast Vegetables? Parsnips, potatoes, and carrots, on the other hand, may be cooked and frozen without losing texture. This is great news, especially if you have a problem with your frozen vegetables losing their texture. Once frozen, roasted veggies may only be kept in the fridge for three to four days and in the freezer for six months. Read More Articles of Veg - What Does Vegemite Taste Like? What Vegemite Is? - Special Steamed Veg Momos with Spicy Chutney - Vegan Momos with Chutney, 12 Special Vegetarian Momos | Cuisine Cravings - Top 20 Vegetarian Breakfast Ideas, How to Make Healthy Breakfast ?

What Is the Best Way to Freeze Roasted Vegetables?

How do you proceed now that you know you can freeze roasted vegetables? Here's a quick five-step instruction to freezing roasted veggies. Step 1: Select the Vegetable to Be Used The first step is to choose the veggies that will be used. Check that the veggies you intend to use are fresh, with no broken or bruised sections. Place your vegetables in the freezer to keep them fresh. Carrots, peas, spinach, collards, squash, cauliflower, maize, and broccoli are among the greatest veggies to consider. Please keep in mind that celery, onions, herbs, and pepper may all be frozen. Step 2: Cook Them After that, you'll want to roast your vegetables. Before roasting the veggies, I recommend undercooking them for about 5 minutes. This ensures flawless cooking while reheating in the oven, resulting in a superb meal in the long run. If you're freezing vegetable leftovers, you've most likely prepared them to perfection. However, there's no need to panic—you can still freeze and reheat. However, you should be cautious about reheating time because items that have been cooked to perfection before freezing may require less time to warm. As a result, chop your veggies into equal-sized pieces and coat them with coconut oil (or olive oil) to roast. If desired, season with oregano, salt, and pepper. After that, lay your veggies on a baking pan and preheat the oven to 400° F until golden brown. The duration varies depending on the vegetable, however it might be anywhere between 20 and 45 minutes. Step 3: Allow Your Veggies to Cool Make sure your vegetables have totally cooled before freezing them. If you don't let them cool fully, moisture will likely build in the container you're using to freeze them. The worst thing is that the extra water will seep into your vegetables as you thaw them, leaving them soggy. Before chilling your veggies, I recommend transferring them to a separate tray. This is due to the fact that the cooking method you employ will always contain oil, and keeping your veggies in that oil might lead them to get soggy. Putting soggy veggies in the freezer will just make them wetter, even after warming. Step 4: Divide your vegetables into portions. Before you put your roasted veggies in the freezer, divide them into parts (not a must, but it could save you time). Splitting your vegetables before freezing them allows you to take only what you need while defrosting. Step 5: It's time to put your roasted vegetables in the freezer. When freezing vegetables, you have two alternatives. The first is to use individual-safe containers. The second approach is to store the veggies in big freezer-safe containers, especially if they have been flushed-freeze. Spread your vegetables on a tray and freeze them separately to freeze. They should be frozen for about two hours before being transferred to a big container. To keep the roasted vegetables from sticking together, freeze them individually before transferring them to a freezer bag. This makes it simple to remove them separately as and when they are required. If your freezer isn't large enough to hold a tray, just freeze your roasted vegetables in separate freezer bags.

Using an Oven to Reheat Roasted Vegetables

The best way to reheat roasted vegetables is in the oven. While there are alternative options, most of them will not meet your demands, especially if you're using the microwave to reheat your roasted vegetables. If you need a speedy remedy, the microwave is your best choice. However, it won't do much more than soften your vegetables, and they won't be as good as you would have hoped. Because your veggies have lost their form and become softer, the easiest and simplest solution to recover their shape is to remove excess moisture and crisp them. The following is a step-by-step instruction on how to do so: Step 1: Preheat your oven to 450 degrees Fahrenheit. When preheating your roasted veggies, a higher temperature is required—at least 450° F. Heating your roasted veggies over medium heat will do little more than soften them. Set your oven to 450° F and wait for it to heat up. Please wait until the oven is hot before reheating. Step 2: Arrange your vegetables on a baking sheet. For this stage, you can use a baking rack or a tray, depending on what you have on hand. Depending on what you decide, line a baking sheet with parchment paper to ensure that your veggies are cooked on all sides. Aside from ensuring that the vegetables are roasted evenly on both sides, the baking paper will keep the vegetables from dropping through the bars, which may result in a huge mess. As a result, place some roasted veggies on your tray or baking sheet and spread them out. When distributing the vegetables, please make sure that none of them are on top of one another. In addition, arrange your vegetables so that they have enough room to warm and crisp. Step 3: Drizzle Some Olive Oil on Them After you've positioned the veggies on the pan or baking sheet, drizzle with olive oil to aid with baking and to add flavor. After that, place the vegetables in a prepared oven and bake for five minutes. It just takes five minutes for your vegetables to warm up and return their texture. However, if you want to produce your perfect flavor, feel free to prolong inside a minute or two—just be careful not to burn them.

Related Issues

- How Should Roasted Vegetables Be Stored and Reheated? Roasted veggies are best stored in the freezer, where they may be kept for up to six months. You may use an oven instead of a microwave to reheat food. The crispness and firmness of your vegetables will be enhanced by using an oven. - Can You Pre-Roast Vegetables and Reheat Them? Yes, you may roast veggies ahead of time and reheat them later—up to four hours ahead of time. Preheat your oven to 400°F, then combine the vegetables with pepper, olive oil, and salt in a large mixing bowl. - What's the deal with my soggy roasted vegetables? Because you did not shift your roasted vegetables to a fresh tray after cooking them, they are soggy. It is usually advised that you switch your veggies to another tray so that they do not sit in the oil for too long. - Is it necessary to salt vegetables before roasting them? Yes, season your vegetables before roasting them. As a general guideline, sprinkle your vegetables with oil and salt before roasting them. If you enjoy pepper, add it before roasting. - What Raw Vegetables Can I Freeze? Many vegetables may be frozen, including: - Peas - Spinach - Collards - Broccoli - Beans (green) - Kale - Celery - Onions - Cauliflower - pepper, and so on Please keep in mind that the list might be far longer than what I've listed. There are probably a lot more vegetables that you can freeze uncooked. Just do your homework before taking any action.

The Verdict on Freezing Roasted Vegetables

I hope I solved one of your most troubling questions: can you freeze roasted vegetables? The answer is yes. You can freeze your vegetables in no time if you follow the methods I've shown above. Now it's your turn. Please tell me what you always do with your roasted vegetables—how do you store them, or what do you do to extend their shelf life? Please let me know if you've tried to refrigerate or freeze roasted vegetables in the past. Read the full article

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agnesfwest90 · 3 years

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Healthy Dinner Ideas Shared By 25 Food Bloggers

You love cooking for your family but lately, you’ve been running out of healthy dinner ideas? Unfortunately, this happens more often than we would like to admit. Many people are too tired in the evening to have any more energy to cook so they choose to eat junk food. But as the name says “junk food” or “fast food” has many negative effects on your health and on the way you look.

Despite what you may think there are tons of dishes that you can prepare that are nutritious and don’t require a lot of time and effort. To help you with this challenge we reached out to 25 food bloggers and asked them the following question:

What are your favorite easy healthy dinner ideas?

We received some amazing recipes that you can read in the post below. Enjoy!

Melissa Eboli – Via Melissa

As a nutritional chef, I have a lot of favorite easy and healthy dinner ideas. One that comes to mind is a basil-turkey stir fry. It takes less than 10 minutes to prepare, and then quickly and then it easily cooks on the stovetop in 15-20 minutes. It can be served over rice, quinoa or cooked with cauliflower rice for an even lighter version.

Another super easy dinner idea is salmon w/ asparagus. You can prep them in under 5 minutes, and then bake them simultaneously in the oven for 10-12 minutes.

One additional suggestion I will give is a plant-based dinner idea, jackfruit stew with chipotle aoli. This dish also takes less than 10 minutes to prepare and cooks on the stovetop in 15 minutes. The one great thing about all items I mentioned above is that you can always have the ingredients on hand to make them in your pantry or freezer.

If you’d like the recipe for these or very similar dishes, please check out my cookbook Let’s Dine In: Healthy Recipes & Tips To Minimize Your Shopping Trips on my website ViasKitchen.com or Amazon.

Jim Mumford – Jim Cooks Food Good

My favorite easy, healthy, and comforting dinner ideas must have these things to be as amazing as possible; minimal effort, maximum versatility and is interesting.

To me, an easy meal is one that doesn’t take a lot of effort or ingredients. Sure, chopping veggies or rolling out dough isn’t *hard*, but it can be taxing, especially if you’re trying to also parent! So, a recipe like my Pizza Soup, which uses the blender as a time-saver, is a great weeknight meal.

Versatility is also crucial to an easy healthy meal. We’ve all been there; an ingredient goes bad, you’re out of something, etc. Having a recipe that can give and take with ingredients is a must for weeknight success. Consider my Pork Bibimbap, which can accept a wide array of ingredients and toppings! This is also super important if you need to cook with dietary restrictions in mind!

Finally, your weeknight winning meal needs to taste amazing and be interesting! Fun, interesting meals keep you going back for more, and make dinner fun. A tip would be to mash up foods to make something new and exciting, like my General Tso’s Tacos!

So, in conclusion, my favorite weeknight meals are easy to make, versatile to meet all demands, and are fun and interesting to make!

Katy Malkin – Learner Vegan

My absolute favourite easy dinner is loaded with baked sweet potato. Sweet potatoes are so nutritious, packed with fibre, and easy on digestion too! Plus, did you know that they stabilise your blood sugar levels, and keep you full for longer?

I choose the biggest one I can find and bake it for around 30 mins. I often have it with chickpea ‘tuna’ for a real protein-packed meal. Simply put, that’s a tin of chickpeas drained and rinsed. You roughly mash them with the back of a fork and mix in garlic, nori, vinegar, and houmous. You could also add salt, mayo, or sweetcorn to taste.

After that, I just add a side salad or steamed veggies. Perfect!

The best thing about this meal is that you can switch it up so easily by changing the toppings. It never gets boring! I love a sweet potato with bean chili, tarka dahl, roasted chickpeas, and scrambled tofu. You can batch make all of these in advance, too.

Top tip: if health is your goal, switch out the butter in your jacket potato for a smear of houmous.

Niki Campbell – The Flourish Group

I often tell my clients to start with their family favorites and then look for ways to upgrade the health quotient.

For example, a favorite recipe might be a rigatoni casserole with ground beef sauce and lots of mozzarella cheese on top.

Take that recipe, upgrade to a high fiber noodle like whole wheat pasta or a high protein pasta like lentil or chickpea. Then, use a leaner ground beef or ground turkey, and cut the cheese in half. Still get the same flavors and comfort with less fat and more fiber.

Another one is sheet pan recipes. These are protein and veggie-focused with some starch mixed in. Start with a healthy protein and surround it with your choice of potato or starchy veg like carrots and then add something green that roasts well – Brussels, broccoli, asparagus.

Luke Jones – Hero Movement

I like eating and I enjoy cooking, but like most people, I’m not always a fan of spending hours in the kitchen prepping meals or deliberating over what I’m going to have for dinner. So if in doubt, I typically refer back to a tried and tested formula:

Half a plateful of veggies: typically some roasted veg, greens, salad, or a mixture of all the above.

A few handfuls of a protein-dense food: tofu or tempeh is our go-to, but we’ll also sometimes include good quality fish and occasional meat.

A carb-dense food: often buckwheat, quinoa, rice or potatoes – typically a cupped handful if I’ve not been super active, but 2-3 if I’ve been training.

A fat-dense food: olive oil, nuts, seeds, or avocado, varying from 1-3 thumb-sized portions depending on activity levels.

Condiments and sauces: hot sauce and light mayo are the go-to if we’re after something quick, or we’ll make a homemade curry, stir-fry or traybake if we have more time on our hands.

Alina Z

My latest creation and obsession recipe is this Truffle Pasta:

1 package of ground Beyond Meat

1 package of gluten-free fresh pasta by Taste Republic (or try Mung Bean pasta by 365 Brand for extra protein)

1 bag of mushrooms medley from Trader Joes

Follow Your Heart Provolone dairy-free cheese

Follow Your Heart Parmesan dairy-free cheese

Extra Virgin Olive Oil

Sabatino Truffle Zest

Saute ground Beyond Meat beef in a pan while cooking the pasta (this fresh kind only takes 2-3 mins), then add mushrooms and let them defrost and heat up in a pan. Cover with Provolone, then add cooked pasta and truffle zest. Mix all together.

Serve in a bowl sprinkled with parmesan and olive oil. It’s sooo good!

3 MINUTE Chili

⁣ ⁣

Ingredients: ⁣ 1 Bag of Beyond Meat beefy crumbles⁣ 1 12-Ounce jar your favorite salsa⁣ 1 10-Ounce box of unflavored kidney beans 1/2 Cup Daiya cheddar cheese⁣

⁣Combine beans, salsa and beefy crumbles together in pan and sauté for 3 minutes.⁣ ⁣ Drizzle with Daiya cheese, cover for 1 minute to melt the cheese, then serve.⁣

Alex Johnson – Med Munch

Curries are perfect healthy dinners you can whip up quickly when you’re struggling for time. They allow so much variety, allowing you can easily get your veggies into your diet or add some lean meat in for extra protein.

Some of my favorite types of curry include veggie chickpea curries for when I’m on a health drive and sweet potato and lentil curries, which are perfect for those lazy evenings when you want to throw in some extra carbs without overindulging.

Chicken curries are excellent for when you need to lose weight, keeping protein levels high and calories low without making you feel dissatisfied after.

Eggplant or aubergine is also a great alternative to base your curries around. No matter what you go with, you can often cook them within 30 minutes.

Simply serve with a healthy carb like whole grain rice and you’ve got yourself an easy evening dinner you don’t need to feel guilty about.

Gita Kshatriya – Warrior In The Kitchen

My idea of easy and healthy dinner ideas consists of including plant-forward ingredients that are packed with flavors and can be made in minimal time and with minimal mess!

I typically make a batch of quinoa and/or brown rice that I can use throughout the week. I pair that with vegetables and seasonings to create flavors from various cuisines around the world.

To make an Indian meal, you can combine the batch-cooked quinoa or brown rice with vegetables like broccoli, onions, and zucchini in tempered oil with whole spices like whole cumin seeds, mustard seeds, and whole dry chili peppers and ground spices like turmeric, ground cumin, and red chili powder.

To make a Mediterranean meal, you can combine the batch-cooked quinoa or brown rice with sauteed vegetables like cauliflower, zucchini, and eggplant. You can add a simple lemon juice, salt, and black pepper dressing, and top with olives, red onions, and feta cheese.

Those are just a couple of examples of how you can take batch-cooked quinoa and brown rice to a whole new level with each weeknight meal you prepare. Batch-cooked quinoa and brown rice provide simplicity, versatility, and variety when creating healthy weeknight meals.

Lisa Goodwin – 2 Share My Joy

You can save so much time and money while also eating much healthier if you choose to cook your own dinner at home. The best way I stay motivated to cook my own dinners is by choosing recipes that take 20 minutes or less and have easy ingredients.

One of my go-to dinner meals is this 20-Minute Black Bean Quinoa Chili. It is also oil-free, gluten-free, and vegan. One serving contains 450 calories and over 22 g of protein. The beans and the quinoa give this meal a high protein and fiber content which keeps you full for a long time. I love to top this meal with avocado as it adds a source of healthy fat.

During the summer, I enjoy making Italian Asparagus Spinach Gnocchi that also takes only 20 minutes to prepare. This light meal is packed with healthy greens like asparagus, spinach, and peas. I add chickpeas as my lean protein source

Another great way to add more vitamins to a meal is by blending your vegetables into a sauce. In this One Pot Creamy Coconut Potato Curry I blend bell peppers with coconut milk to make a creamy stew. This meal also contains potatoes, chickpeas, and spinach.

You can make it in an instant pot for a super quick and healthy dinner. One serving contains more than your daily need in vitamin C, which makes it a great immunity booster.

Jenny Zhang – Organically Blissful

When I have limited time to spare but want to whip up a delicious and healthy meal for my family, I like to turn Vitamix, Instant Pot, or air fryer for help. With a Vitamix, you can whip up a delicious meal in minutes.

Some of my favorite recipe to make from Vitamix includes hummus, squash soup, and even curry. With an instant pot, you can put your favorite ingredients in, and within an hour, you will have a delicious and healthy meal that is ready to be served while it feels like you spend hours on making it.

Some of my favorite meals to make in an instant pot includes chicken noodle soup, risotto, and fajita.

And lastly, with an air fryer, you can make your favorite comfort fried food healthier. Creating crispy food through circulating hot air, you can save fewer calories and contains less fat—all without sacrificing the taste.

Some of my favorite air fryer meals include chicken tenders, falafel, and salmon.

Sarah Cull – Life In Full Flavour

Whenever I’m feeling that I need a boost of energy or vitamins, I’ll aim for a nutrient-rich salad with a healthy protein. If I’m having meat or fish – chicken, salmon, and squid are my main choices – I’ll marinate it for 24 hours before cooking. It’s a great way to add flavours with herbs, spices, and seasonings that taste delicious but don’t add on too many extra calories.

For the salad, the more colourful the better. Beetroot, red cabbage, olives, mixed leaves, carrot, and peppers are some of my favourites. I’ll try not to dress the salad if possible, adding seeds instead to boost the flavour and add extra bite.

If I’m short on time or know I’ll be running late to get dinner started, I’ll buy a pre-made salad as a base and then add extras to bulk it up. Supermarket salads are convenient but can often lack a bit of inspiration, but as a base, they can be really helpful and a great time-saver.

Lisa Mitchell – Sacred & Delicious

Like most working folks, I’m interested in cooking easy meals Monday through Friday because I often work until 6 or 6:30 p.m. Simplicity and ease are my watchwords during the work week. Vegetarian and gluten-free are essential for my health.

Most meals in our household are vegan, although I do still cook with ghee (clarified butter). According to Ayurveda, the ancient medical and wellness system of India, ghee is considered the healthiest fat for its medicinal qualities.

Here are some of my favorite American-style weeknight meals:

1. Red lentil soup with vegetables. I usually make a homemade soup stock over the weekend, and then it’s ready for this soup. Sauté an onion in the soup pot or better yet, leeks, which are faster. Then cook the lentils for about 20 minutes with vegetables and seasonings in homemade stock, when available.

For an Italian flavored soup, try carrots, zucchini, and spinach with lots of fresh basil and a little bit of oregano. Sundried tomatoes are another tasty addition. You can make the dish Indian-style with cumin, coriander, and turmeric, and a hint of curry powder, it you like. All done in about 30 minutes.

2. A black bean soup is a winner during this cold weather. It can cook all day in a slow cooker with a bay leaf and an onion. Or cook it with a pressure cooker or Instant pot and add seasonings later. Be sure to soak the beans overnight or they will never get tender. Serve over a little basmati rice. Make plenty of that black-bean soup and strain the leftovers.

3. Next day, bake some sweet potatoes and top them with warmed up black beans, avocado, and or guacamole. Maybe a little fresh salsa, too. Yum!

4. With some leftover stock, enjoy a carrot soup with fresh ginger and basil, made creamy with a little almond milk—another 30-minute dish. When the weather warms up, I switch up the seasoning to cilantro and mint with cooling coconut milk. Serve it with some grilled tofu and some sautéed greens or a salad in the summer.

5. Try a gluten-free pasta or pasta of your choice! While the pasta is cooking, sauté one or two quick-cooking vegetables, such as asparagus, broccoli, or red pepper, in olive oil, liquid aminos, and garlic. Place the cooked and rinsed pasta on a bed of fresh arugula or spinach.

Add the veggies and toss with lots of fresh basil and salt. Sprinkle with nuts of choice. A delicious 30- or 40-minute meal!

Elizabeth Girouard – Pure Simple Wellness

The best way to make easy healthy dinners is to use whole food ingredients, prepared simply. Frozen veggies are great to have on hand for easy dinners. They are flash-frozen when picked, so often they have more nutrients than fresh ones.

Shortcuts can save time and energy, like purchasing pre-cut vegetables or mini-versions, like baby carrots or baby potatoes. Sheet pan meals, where all the ingredients are cooked together on one sheet pan, make clean-up easier too.

A client favorite is organic chicken thighs with roasted baby potatoes and baby carrots. Season with salt, pepper, and garlic powder, drizzle some olive oil, and cook at 400 F for 30 minutes.

Another no-cook option is an organic rotisserie chicken over a precut salad, with olive oil, lemon, salt, pepper and garlic. The dressings in the prepacked oils usually have less healthy oils, so it’s best to avoid them. Or, a bag of steamed frozen vegetables, with rotisserie chicken, drizzled with olive oil and hot sauce.

Here are a few other favorite simple, healthy dinner ideas:

Organic Chicken Sausage with onions and peppers

sauté onion and pepper strips in avocado or olive oil with garlic, salt and pepper for 3-5 minutes; add cut up pre-cooked sausage and cook until heated through

Veggie stir-fry

sauté chopped peppers, onions, zucchini, green beans, carrots (fresh or frozen) olive oil; add gluten-free Tamari sauce or coconut aminos, and serve over cauliflower rice or brown rice

Ground beef and mushrooms over zoodles

sauté grass-fed ground beef, once meat is cooked through, add thinly sliced mushrooms and organic tomato sauce until mushrooms are cooked through. Add zucchini noodles for 2 minutes at the end to heat.

Candice Walker – Proportional Plate

If I’m trying to keep dinner under 30 minutes but still keep it healthy and packed with flavor, one of my go-to recipes is a salmon dish, Citrus Thyme Salmon with Pesto Pasta. Salmon is most people’s go-to fish because it’s healthy, delicious, and extremely versatile.

It takes no time at all to cook in the oven, and I serve with simple pesto pasta and steamed veggies. The key to making a healthy, easy meal is combining elements that you can cook all at the same time – for example steaming veggies while the salmon cooks.

Another quick dinner I love is Ginger Scallion Noodles with Broccoli & Carrots – it’s an amazing substitute for takeout when you’re craving it. It helps to have an easy recipe on hand if you want to resist the temptation of ordering in.

Then, if I need something quick and warm, I always make Vegetarian Egg Drop Soup with Mixed Veggies – I use arrowroot powder to thicken it so it’s just the right texture.

It’s a hearty, simple soup that works with frozen veggies like corn and peas, and I use homemade vegetable stock to make sure it’s not loaded with salt and other additives.

Jessica Braider – The Scramble

One of my favorite easy healthy dinners is build-a-bowl nights because they are so easy, flexible, and fun.

Start with a grain base such as rice, quinoa, or couscous, and then you can add any proteins, vegetables, and condiments you like to make the flavor fit your mood.

For example, you could go a southwestern route with black beans, roasted vegetables, shredded Cheddar cheese, and salsa.

Or, you could go middle eastern with chickpeas, chopped raw vegetables, crumbled feta, and hummus.

The possibilities are endless and if you make the base grain and some proteins or vegetables ahead of time, dinner can be ready in mere minutes!

Stephanie Mantilla – Plant Prosperous

My favorite healthy meal is lentil chili.

You can dump the lentils, salsa, spices, and vegetables all into one pot and let them cook.

This even works in an Instant Pot or pressure cooker.

The lentils provide a good amount of protein and you can add whatever veggies you have on hand.

You can serve the chili over a bed of rice, quinoa, or greens for a healthy meal your entire family will like.

Katrina Love Senn

My favourite easy healthy dinner ideas are tasty, quick, and easy. I am inspired by the seasons and like to eat real food.

In Winter, my favourite dinner ideas are delicious, warming, and nourishing. They include thick hearty winter soups (made from home-made broths), Asian stir fry’s, and spicy curries served with Basmati rice, cauliflower rice, or quinoa.

In Summer, as the weather gets warmer and the days are longer, my meals change also.

They are generally lighter using fresh salad greens, herbs, and microgreens. To serve interesting salads, presentation is key. Choose colourful ingredients, served on a long white ceramic plate.

Top the plate with interesting salad leaves. Then, add generous amounts of fresh vegetables (such as sliced avocado, grated carrot, grated beetroot, pomegranate seeds, walnuts etc or roast vegetables) and fresh parsley, basil, and mint, cracked black pepper, and sea salt. In Summer months, I also like miso, sushi, sashimi fish, and Vietnamese spring rolls (fresh).

Antonia Korcheva – Escape Waste

I love making zucchini boats. They are easy to prepare and the filling options are endless. This is a personal original recipe! Here are the steps:

You’ll need one or two zucchinis per person for one serving.

Cut the zucchini crosswise.

Carve each half with a spoon to create the boats.

Drizzle the boats with olive oil and a pinch of salt.

Bake them for 10 minutes on medium heat.

In the meantime, prepare the filling.

Put the filling in the boats and cook for 20 more minutes.

Filling ideas:

Mushrooms with onion and herbs;

Sauteed seasonal vegetables;

Quinoa.

Additional tip: Use the leftover carvings for the filling of the boats or prepare other meals such as salads, zucchini balls, or even cakes.

Cheryl McColgan – Heal Nourish Grow

People love to overcomplicate dinner time, especially when they’re trying to switch to a new, healthy way of eating. One of the first things to determine is what is really a healthy meal…which is not so easy nowadays with the pervasive old ways of thinking still dominating nutrition. Eating healthy can be simple.

After hundreds of hours of research, I’ve determined that a low carb diet free of processed food and added sugar is the healthiest option.

Based on this paradigm, my favorite easy and healthy dinner ideas basically include two ingredients. Combine your favorite protein (bonus points if it’s grass-fed or pastured) with a low starch vegetable. Add some healthy fat or sauce and you’re done!

If you’re really pressed for time or creativity, you can even skip the vegetable, GASP! This would be unheard of in the past but you can make a good case that vegetables aren’t necessary to a healthy diet.

Some specific examples of this type of meal are a perfectly cooked grass-fed ribeye with some asparagus roasted in olive oil. Another great choice would be a one-pan meal of pastured chicken thighs and brussels sprouts cooked in butter. Particularly if you’re trying to lose weight, this dinner method will keep you on track and simplify healthy eating.

Youmna Rab – Sustainably Yours

My favourite, easy healthy dinner ideas are ones that can be made in less than 20 minutes and create very few dirty dishes. When it comes to cooking, having to wash tons of dirty dishes automatically makes an easy dinner much harder. Dishes that can be made in one pan are the best way to go.

The easiest one-pan dinner I make is pesto ravioli. All you have to do is heat up frozen ravioli, cut some veggies and mix it all together on the stove with pesto! Most frozen food isn’t considered healthy, but ravioli can be if you add pesto and lots of vegetables.

Another great easy vegan option is a barbecue chickpea wrap. All you have to do is heat up canned chickpeas in barbeque sauce and wrap it in a tortilla with your favourite vegetables. Lettuce, tomatoes, and onions are great options that pair deliciously with chickpeas. Spread some hummus on the tortilla as well to add some more flavour.

These two healthy dishes are favorites that can be made in less than 20 minutes. To spend less time in the kitchen, cut up vegetables while everything else cooks.

Stephanie Harris-Uyidi – Posh Pescatarian

Soups, Chowders, and Stews

I love turning to soups, chowders, and stews as quick and healthy dinner options. This way, you can easily combine a medley of veggies, legumes, and spices to create a healthy but flavorful meal.

Soups, stews, and chowders provide home cooks the opportunity to experiment with flavor combinations. From a Mireproix mix (sauteed celery, carrots, and onions) to coconut milk to kale to lentils to lemons, the options are endless!

Some of my favorite recipes include Cauliflower, Coconut & Orange Lentil Soup, Wild Salmon & Tuscan Kale Chowder, and One Pot North African Fish & Chickpea Pescatarian Stew.

Salads

Salads are another great healthy dinner option, and it doesn’t have to be limited to Caesar! You can add veggies, fruits, protein, cheese, and nuts to your dish for added flavor and variety.

I love going back to many of my recipes that are now staples in my diet, including Elote Grilled Mexican Street Corn Salad, Salmon Bacon Salad, Spicy Yucatan Fruit Salad, and Wild Tuna Salad.

Laura Poe Mathes

When putting together quick and healthy dinners, I like to use a basic template to make sure my family gets the nutrition they need while also keeping it simple: every dinner has a protein (usually meat), a vegetable and a whole grain or root vegetable. Fill in these blanks with whatever is on hand and you are on your way to a healthy dinner.

For example, some of my favorite nutrient-rich and delicious dinners are: tacos with ground beef and beans on corn or whole wheat tortillas with plenty of veggie toppings; Thai laab, a dish of ground pork, seasonings and vegetables served in lettuce wraps, with brown rice; curry or stir fry with whatever meat and vegetables need to be used up in the fridge, on a bed of sweet potatoes or brown rice.

Finally, breakfast-for-dinner, the ultimate dinner-saver–I will typically make a cheese and veggie frittata or omelette and serve with whole grain sourdough bread when we are really short on time to throw dinner together.

Don’t be afraid to experiment and try to do as much meal planning as you can ahead of time so your healthy dinners come together quickly and easily.

Shruthi Baskaran – Urban Farmie

My favorite healthy dinners are plant-forward, vegan or vegetarian versions of simple African stews.

Say, for instance, Efo Riro, a hearty Nigerian spinach stew cooked using a red pepper and tomato puree, as well as umami-rich elements like mushrooms and tahini.

Or a warm bowl of Ethiopian Atakilt Wat, a cabbage stew made with pantry staples like potatoes and carrots, and oil infused with simple spices.

These dinners are hearty, comforting and nutritious, and easy to make at home even when I’m busy!

Jenna Passaro – Sip Bite Go

As a parent, I know how important it can be to throw a quick and easy dinner together. Make a delicious 30 minute or less chicken dinner with inspiration from this recipe.

Here these perfectly cooked chicken breasts are served with an easy avocado and vegetable salad. You can make a simple chicken dinner like a restaurant would make – right at home.

Need a vegetarian option? These easy baked buffalo cauliflower bites are an addictive meatless buffalo wings alternative. This vegetarian chicken wing alternative is a favorite in my house for game day and using up leftover cauliflower.

If you’ve heard of cauliflower buffalo bites, you’ll find this recipe is a little different. The addition of red onion makes these buffalo cauliflower bites taste more gourmet. Find the recipe here.

Marissa Schaumloffel – Over The Spoon For

My favorite easy and healthy dinners are any options that I can use whatever I have on hand.

I either turn leftover vegetables and potatoes into a baked frittata or create a Buddha Bowl with a rice or quinoa base.

These allow me to fill up on protein, fiber, and healthy fats and use what I already have rather than going to the store after work.

I cook rice or quinoa in the rice cooker in about 20 minutes while I cut up any vegetables.

I love to add different sauces to make the meals different and flavorful.

Thank you so much to all the experts that have contributed to this expert roundup! If you want to help more people improve their health and their diet then please share this post with your friends and followers so we can spread these healthy dinner ideas.

source https://nutritiondietnews.com/healthy-dinner-ideas/ source https://nutritiondietnews.blogspot.com/2021/02/healthy-dinner-ideas-shared-by-25-food.html

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skaiandmoon · 6 years

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@chinups-chimichangas Recipe might be a bit strong but I can tell you how I make it, it's delicious! And having one pan for meat and veg is so much quicker. It also works well with just veg !

I heat up a wok over medium high heat and put a little bit of olive oil in.

Pour in diced onion (and diced chorizo if you're into it)

Then add diced or sliced chicken breast and fry together, to that I'll add garlic powder, black pepper powder, hot chilli flakes, an oxo stock cube (chicken or vegetable) then a dash of soy sauce to give the chance for the stock cube to break down a bit. Until I can't see any more pink.

Then I add my veg, half a diced sweethead cabbage, half a pack of beansprouts, half a broccoli head and one carrot, around 6 mushrooms and at the very end 3 big handfuls chopped spinach .

Then I use a garlic and chilli mix (the lee kum kee brand do a very nice one) a generous table spoon, and a generous table spoon of gochujang paste and cook until everything is coated !

That's the amount of gochujang to make as a side for plain rice. It makes 4 servings. So about half a tea spoon per serving.

It works well with a plain carb, as it's quite heavily flavoured.

I hope this helps if im just babbling let me know 😂 !

#eats #gochujang recipe

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janajdrennan-blog · 5 years

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5 Tips for Eating More Plant-Based Recipes

While I'm not a fan of 'let's change something major at the first of the year' mentality, I do believe there is benefit in setting a few small intentions for the upcoming months. When I talk to people about this, something around food always comes up, usually with an emphasis on eating more vegetables. Given that only about 10% of adults in the United States eat the recommended serving of vegetables (according to the CDC), it's a good emphasis to have.

And so, to start this new year, I thought I'd share five tips to get you on the path to eating more plants (and plant-based recipes). It's definitely a shift and not every member of your family may be onboard right away. I still get my fair-share of 'that looks disgusting' from my toddler. The most important part is trying. If you don't like something, that's cool- try something else. If you're on the fence, try it again but maybe in a different way.

It took me some time to grow to love many of the vegetables you see all over this site. It was a lot of trial and error but there's definitely items on my suspect list (I'm lookin' at you, mushrooms). So, without further preamble, my five tips to help you eat a bit more plant-based.

Plant-Based Recipes: Pantry, Pantry, Pantry

Somewhere around the house I have a print-out of a cookbook proposal all about the pantry. That should tell you how important I believe having a solid pantry is. It's the foundation for everything I do and it's the reason I'm able to cook without planning most of the time.

Best of all, you don't need an overabundance of items on hand. I like to keep my favorite things stocked at all times and then each week, pick one to two items that aren't staples/just for fun. For starters, I typically keep on hand:

Fats: Olive Oil, Ghee, Avocado Oil Vinegar: Champagne, Balsamic, Apple Cider Grains: Brown Rice, Quinoa, Millet, Einkorn, Farro Legumes: Chickpeas, Pinto, Black Beans, Green Lentils Nuts/Seeds: Pepitas, Pecans, Sunflower, Cashews Canned Tomatoes (crushed and tomato paste) Spices: Smoked Paprika, Coriander, Cumin, Cinnamon, Cloves Extras: Masa Harina (or tortillas, stashed in the freezer), Polenta, Pasta, Dried Chili Peppers, Tahini

I also count items like onions, garlic, shallots, celery, and ginger as 'pantry' items meaning, I always keep them on hand.

Have your Staple Components

I realize the word component is the least hip word I could choose for this section. However, it really encompasses exactly how I use these recipes. They become blocks that come together for a full meal. Master how to cook a solid pot of any variety of bean, make a creamy vegan sauce, and know your way around a simple way to spruce of greens and veg. The recipes below are the foundation for most meals during the week.

Perfect Pot of Beans

When it comes to plant-based recipes in our house, there is nothing as seemingly as important as a solid pot of beans. Sure, it's a bit more involved than buying a can at the grocery store. However, it's easier to manipulate the flavors to your liking. Of course, if you don't have time, buying cans of beans can be just as useful.

youtube

Uses for a perfect pot of beans:

Polenta topped with beans

Three Bean Chili

Curried Chickpea Stuffed Pita

Pinto Bean Tostadas

Garlicky Bean Toast

Cashew/Sunflower Cream Sauce

Cashew cream is one of those recipes that seemingly got a ton of hype in the vegan world but is amazingly useful across any kind of recipe. Over the years, I've started making sunflower cream a bit more, primarily because it's cheaper. These cream sauces work well as sauces and dips. Add herbs, garlic, harissa, romesco, chimichurri, smoked alliums- there are hundreds of ways to work with this simple recipe.

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Uses for nut/seed creams:

Kohlrabi Fritters

Roasted Veg Chickpea Bowls

Carrot Ginger Noodles

Roasted Rutabaga Pasta

Kale Pasta

Garlicky Greens

Greens are some of the best bang for your buck at the stores and markets. During the cooler months, it's easy to feel completely overwhelmed with what to do with all the incoming chard and kale. Having a simple recipe, like these garlicky greens, can save you the sadness of having to throw those old droopy greens away. Best of all, I love this easy combination with chard, kale, spinach, collards, and some varieties of Asian greens.

Uses for Garlicky Greens

Kale Farro Risotto

Garlicky Kale Pizza

Savory Oat with Garlicky Greens

Quinoa Chard Frittata

Berbere Chickpeas and Chard

Multigrain Pilaf

When it comes to grains, you can easily cook whatever grain you have on hand but something magical happens when you start combining them. Different flavors and textures come together in one pot, making the perfect base for grain bowls, salads, or curries. This is also a great way to use up small bits of grains you might have leftover.

Uses for Grain Pilaf

Roasted Carrots with Multigrains

Fried Cauliflower with Grains and Romesco

Potato Green Curry over Grains

Sweet Potato Skewers over Grains

Roasted Vegetables

Finally, the all-encompassing roasted vegetable. When it doubt, cut any vegetable into bite-sized pieces, toss with a bit of oil and salt, then roast at 425˚F until tender and starting to brown. It's really hard to go wrong and the best part, most vegetables don't even need to be peeled (except for a few winter squash/celeriac). Serve roasted vegetables as a side or add to grain bowls, tacos, frittatas, etc.

Uses for Grain Pilaf

Roasted Mole Cauliflower

Einkorn Risotto with Roasted Asparagus

Scallion Roasted Carrots

Roasted Sweet Potato Salad with Butter Dressing

Roasted Sunchoke Salad

Root to Tip and Everything In Between

Have you ever bought a few stalks of broccoli only to be sad that you ended up throwing away half of what you paid for because it was mostly stalks? What about buying the most lovely carrots with their greens still attached, only to throw away the greens? It doesn't have to be that way. And the more you work with the entire vegetable, the more comfortable you become knowing how to treat each part.

The Whole Vegetable, together

Broccoli: Broccoli stalks are down right delicious, however, if you treat the stalks as you would the florets, you will end up really disappointed. For the stalks, you need to trim the tough ends, peel the tough exterior, and plan to cook the stalks a bit longer than you would the florets. I like to steam the stems and make fritters. Another option is to parboil the stems then roasted along-side the florets. Or, cook in a broccoli soup and puree with the florets.

Cauliflower: One of my recent favorite discoveries was smoking wedges of cauliflower (leaves/greens still attached). All parts of the cauliflower are edible and can easily be roasted or grilled along with the florets. There's no major taste difference and it creates a beautiful presentation.

The Vegetable, in parts

Beets (and turnips): One beet can easily provide two different meals. The root is what we're most familiar with but the greens are edible. They can be a bit bitter sometimes, but I've had my best luck adding them to stews or cooking with other hearty greens like kale or chard.

Carrots: I like to put carrot tops in the same category as herbs. If parsley can do it, most likely carrot tops will fit right in. Similar to the beets, they can be a bit bitter. And so, I like to pair them with other herbs and stronger flavors. Think pesto, chimichurri, or a lovely gremolata.

Finally, it pays to save. Save all those vegetable scraps and make stock. I keep a bag in the freezer that I constantly add scraps to. Eventually, when I get enough, I'm able to make a delicious, homemade vegetable stock.

Jump into flavors

When it comes to plant-based recipes, I find people shy away from bold flavors. You can season a piece of meat, so why can't you flavor a piece of cauliflower or sweet potato? In some ways, I think you have more options, more ways to play. Each vegetable is different. Some things work, some things don't.

That, however, is the beautiful part of cooking. And so, I urge you to dig into your spice cabinet. Experiment with chili peppers. Use more herbs than you've ever used before (this is also a good push to start a small herb garden- they work so well even in pots!)

Herbs (and herb sauces)

Herbs are your friend. Use them as toppings, blend them into delicious sauces, or add them to cooked vegetables. I'm not talking about a tablespoon or two, either. I'm talking about handfuls. Herbs can help make or break a dish. Try your hand at an herb-based sauce or a heavily-herbed recipe:

Chimichurri

Herby Hemp Sauce

17 ways to use up cilantro and parsley

Herbed Cucumber Salad

Spices/Spice Blends

So many cultures don't shy away from bold spice flavors and yet, for many vegetarian/vegan dishes in the United States, they can be so bland. Pull out that coriander, use cinnamon in a savory dish, or try your hand at making homemade spice blends, perfectly suited for roasted vegetables.

Kale Baked Eggs with Dukkah

Spiced Lentil Stew

Za'atar Roasted Tomato Salad

Spiced Chickpeas

Adobo Roasted Acorn Squash

Chili Peppers

Finally, get to know dried peppers. It doesn't always have to be heat-driven. Many delicious varieties of dried chili peppers are low on the heat scale. However, they provide just enough zing to complete the meal. Plus, dried chili peppers last quite some time, making them a perfect addition to your pantry.

Don't Over-Complicate

Finally, my parting advice. You're not a restaurant seeking fame and fortune. Keep your meals and plant-based recipes simple. I'll often make a main dish and pair it with a simple salad and some roasted vegetables. My goal each evening is to be very vegetable heavy and pair it with something solid on protein. Actual dinners I've served include:

Whole grain risotto (like this butternut squash one) served with a simple side salad that consists of greens, chickpeas, toasted seeds, and a simple lemon vinaigrette. Occasionally I'll add other roasted vegetables, like Brussels spouts or asparagus as a side.

Quinoa cakes, usually with spinach and a simple dipping sauce served with a simple roasted vegetable like sweet potatoes, squash, or turnips and a small side of in-season fruit. A very toddler-friendly meal!

For a summer take, this summer squash paella served with a side of these garlicky green beans and some fresh tomatoes sprinkled with sea salt.

Any kind of bean/grain bowls, like this curried chickpea bowl, paired with a side salad and roasted vegetables. I've also been known to serve this as a soup/grain-bowl combination as well.

Halloumi Tacos served with a side of roasted vegetables and some spiced beans/rice. The roasted vegetables could be simple or you could easily jazz up the vegetables with some spice, like in this chipotle red kuri squash.

The post 5 Tips for Eating More Plant-Based Recipes appeared first on Naturally..

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neapolitanblog-blog · 5 years

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5 Tips for Eating More Plant-Based Recipes

Plant-Based Recipes: Pantry, Pantry, Pantry

I also count items like onions, garlic, shallots, celery, and ginger as 'pantry' items meaning, I always keep them on hand.

Have your Staple Components

Perfect Pot of Beans

youtube

Uses for a perfect pot of beans:

Polenta topped with beans

Three Bean Chili

Curried Chickpea Stuffed Pita

Pinto Bean Tostadas

Garlicky Bean Toast

Cashew/Sunflower Cream Sauce

youtube

Uses for nut/seed creams:

Kohlrabi Fritters

Roasted Veg Chickpea Bowls

Carrot Ginger Noodles

Roasted Rutabaga Pasta

Kale Pasta

Garlicky Greens

Uses for Garlicky Greens

Kale Farro Risotto

Garlicky Kale Pizza

Savory Oat with Garlicky Greens

Quinoa Chard Frittata

Berbere Chickpeas and Chard

Multigrain Pilaf

Uses for Grain Pilaf

Roasted Carrots with Multigrains

Fried Cauliflower with Grains and Romesco

Potato Green Curry over Grains

Sweet Potato Skewers over Grains

Roasted Vegetables

Uses for Grain Pilaf

Roasted Mole Cauliflower

Einkorn Risotto with Roasted Asparagus

Scallion Roasted Carrots

Roasted Sweet Potato Salad with Butter Dressing

Roasted Sunchoke Salad

Root to Tip and Everything In Between

The Whole Vegetable, together

The Vegetable, in parts

Jump into flavors

Herbs (and herb sauces)

Chimichurri

Herby Hemp Sauce

17 ways to use up cilantro and parsley

Herbed Cucumber Salad

Spices/Spice Blends

Kale Baked Eggs with Dukkah

Spiced Lentil Stew

Za'atar Roasted Tomato Salad

Spiced Chickpeas

Adobo Roasted Acorn Squash

Chili Peppers

Don't Over-Complicate

For a summer take, this summer squash paella served with a side of these garlicky green beans and some fresh tomatoes sprinkled with sea salt.

Any kind of bean/grain bowls, like this curried chickpea bowl, paired with a side salad and roasted vegetables. I've also been known to serve this as a soup/grain-bowl combination as well.

The post 5 Tips for Eating More Plant-Based Recipes appeared first on Naturally..

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walterdthornton1944-blog · 5 years

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5 Tips for Eating More Plant-Based Recipes

Plant-Based Recipes: Pantry, Pantry, Pantry

I also count items like onions, garlic, shallots, celery, and ginger as 'pantry' items meaning, I always keep them on hand.

Have your Staple Components

Perfect Pot of Beans

youtube

Uses for a perfect pot of beans:

Polenta topped with beans

Three Bean Chili

Curried Chickpea Stuffed Pita

Pinto Bean Tostadas

Garlicky Bean Toast

Cashew/Sunflower Cream Sauce

youtube

Uses for nut/seed creams:

Kohlrabi Fritters

Roasted Veg Chickpea Bowls

Carrot Ginger Noodles

Roasted Rutabaga Pasta

Kale Pasta

Garlicky Greens

Uses for Garlicky Greens

Kale Farro Risotto

Garlicky Kale Pizza

Savory Oat with Garlicky Greens

Quinoa Chard Frittata

Berbere Chickpeas and Chard

Multigrain Pilaf

Uses for Grain Pilaf

Roasted Carrots with Multigrains

Fried Cauliflower with Grains and Romesco

Potato Green Curry over Grains

Sweet Potato Skewers over Grains

Roasted Vegetables

Uses for Grain Pilaf

Roasted Mole Cauliflower

Einkorn Risotto with Roasted Asparagus

Scallion Roasted Carrots

Roasted Sweet Potato Salad with Butter Dressing

Roasted Sunchoke Salad

Root to Tip and Everything In Between

The Whole Vegetable, together

The Vegetable, in parts

Jump into flavors

Herbs (and herb sauces)

Chimichurri

Herby Hemp Sauce

17 ways to use up cilantro and parsley

Herbed Cucumber Salad

Spices/Spice Blends

Kale Baked Eggs with Dukkah

Spiced Lentil Stew

Za'atar Roasted Tomato Salad

Spiced Chickpeas

Adobo Roasted Acorn Squash

Chili Peppers

Don't Over-Complicate

For a summer take, this summer squash paella served with a side of these garlicky green beans and some fresh tomatoes sprinkled with sea salt.

Any kind of bean/grain bowls, like this curried chickpea bowl, paired with a side salad and roasted vegetables. I've also been known to serve this as a soup/grain-bowl combination as well.

The post 5 Tips for Eating More Plant-Based Recipes appeared first on Naturally..

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sayami123456789 · 4 years

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Munch On Delicious Curry With These Tasty Thai Green Curry Recipe

Sitting at home with nothing to do? Trying out new cuisines and cooking up a delicious storm in the kitchen is the perfect way to shoo the boredom away. One of the tastiest and easy to make cuisines has to be Thai food. The varieties of Thai food are endless and you can center an entire meal on different types of Thai food. An additional bonus is that it is extremely nutritious and you will not add extra calories. Plus it is a really good way to get your children to eat all their vegetables. Therefore, in the spirit of learning new things, we have curated a list of 4 delicious Thai green curry recipe.

Thai Green Curry Recipe

With Spring Vegetables:

Prep Time: 15 minutes

Cooking Time: 30 minutes

Serves: 4

Ingredients:

2 tbsp Orient Asian Thai Green Curry Paste

1 tbsp fresh ginger, diced

2 tsp Olive or Coconut Oil

1 ½ tsp rice vinegar

1 ½ tsp soy sauce

1 small white onion, diced

2 cloves garlic, finely chopped

½ bunch asparagus

3 carrots, peeled and sliced

1 can of coconut milk

½ cup of water

2 cup baby spinach

1 cup rinsed brown rice

Fresh cilantro to taste

Method:

To cook the rice, boil an enormous pot of water until it starts to bubble. Include the washed rice and keep bubbling for 30 minutes, diminishing the flame as required to forestall overflow. Remove from the flame, drain the rice and return the rice to the pot. Cover and let the rice be for 10 minutes or more until you’re prepared to serve.

Warm a huge skillet with deep sides over medium flame. When it’s hot, include two or three teaspoons of oil. Cook the onion, ginger and garlic with a sprinkle of salt for around 5 minutes, mixing regularly. Include the asparagus and carrots and cook for 3 additional minutes, mixing sometimes. At that point include the Orient Asian Thai Green Curry Paste and cook, mixing regularly, for 2 minutes.

Empty the coconut milk into the skillet, alongside the water and sugar. Let the mixture simmer. Lessen the flame as required to keep up a gentle simmer and cook until the carrots and asparagus are delicate and cooked through around 5 to 10 minutes.

When the vegetables have finished cooking, mix the spinach into the blend and cook until the spinach has withered around 30 seconds. Remove the curry from flame and season with rice vinegar and soy sauce. Include salt and red pepper flakes (discretionary), to taste. Divide rice and curry into bowls and garnish with hacked diced and a sprinkle of red pepper flakes, as desired.

You lip-smacking veggie Thai Green curry recipe with spring vegetables is ready!

2. Vegan Thai Green Curry Recipe

Prep Time: 15 minutes

Cooking Time 20 minutes

Serves: 1

Ingredients:

1 tsp Orient Asian Green Thai Curry Paste

1 tbsp of oil

1 tbsp of lime juice

1 tbsp of maple syrup

¼ tsp freshly grated ginger

½ tsp salt

1 bell pepper, chopped

1 zucchini, chopped

10-12 green beans chopped

5 -6 mushrooms

4 mint leaves

400 ml of coconut milk

½ cup fresh cilantro

½ fresh basil

110g noodles

Cilantro for garnish

Method:

Heat the oil in a huge skillet over medium flame. When hot, include the bell pepper, zucchini, and green beans. Cook for around 5 minutes, mixing a couple of times. Next, include the mushrooms. Season with salt and pepper and cook for another 3-5 minutes, or until the veggies are cooked. It is ideal to undercooked the vegetables a bit for more texture.

Meanwhile, heat an enormous pot of water to the point of boiling. When bubbling, include the noodles and cook as per the directions in the package.

Make the sauce: add all the elements for the green curry sauce in a high-speed blender. Mix for around 1 moment, or until smooth. Taste and modify seasonings if necessary, include more Orient Asian Thai Green Curry paste on the off chance that you like it spicier. Move to a pan and heat over medium flame until hot.

Divide the warm green curry sauce between 4 dishes, include the sautéed veggies and noodles and top with fresh cilantro and basil. Serve right away.

The green curry sauce and veggies will keep for as long as 3 days in the fridge.

Your delicious Vegan Thai green curry recipe is ready!

3. Five Ingredient Thai Green Curry Recipe:

Prep Time: 15 mins

Cooking Time: 30 minutes

Serves: 8-10

Ingredients:

4 tbsp Orient Asian Thai Green Curry Paste

12 ounces of firm tofu

2 sweet potatoes, peeled and diced

3 cups of broccoli florets

3 14 ounce cans of coconut milk

Olive Oil

Salt to taste

Optional:

A handful of fresh cilantro

A handful of golden raisins

Brown sugar to taste

Method:

Tofu: To remove water from the tofu press the tofu with paper towels. Cut tofu into blocks. In an enormous soup pot, heat the olive oil over medium high flame. Include the tofu, sprinkle with salt, and sear for 10-15 minutes, until brilliant golden brown. Remove from flame and keep it aside.

Veggies: Add sweet potatoes, coconut milk, and Orient Asian Thai Green Curry Paste to the soup pot. Stew for 5-10 minutes until potatoes are fork-delicate. Include broccoli and tofu. Stew for 3-5 minutes until broccoli is splendid green.

Finishing it off: It is a delicious idea to include a bunch of golden raisins and cilantro (I know, I know, heaps of levels of bizarre going on here) and I pinky guarantee that a sprinkle of brown sugar will take this delicious dish to a whole new level of yumminess.

Your scrumptious 5 ingredient veggie Thai Green curry recipe is ready!

5. Healing Lemongrass Chickpea Thai Curry :

Prep Time: 15 mins

Cooking Time: 45 minutes

Serves: 4

Ingredients:

2 tbsp Orient Asian Green Thai Curry Paste

1 tsp coconut oil

2 tsp olive oil

1 tablespoon freshly minced ginger

3 tablespoons finely diced fresh basil

2 tablespoons green curry paste

1/2 teaspoon turmeric (or 1/2 tablespoon freshly ground turmeric)

1 tbsp soy sauce

½ tsp salt

3 cloves of garlic, diced

¾ cup green onion chopped

2 stalk of lemongrass minced

1 can coconut milk

½ cup vegetable broth

1 can of chickpeas

1 lime juiced

1 red bell pepper, diced

1 cup peas

1 cup brown rice

Cilantro to garnish

Method:

To cook the brown rice: Add one cup of brown rice to a skillet alongside 1 teaspoon of coconut oil. Toast rice over medium flame for 5 minutes until fragrant. Next and 2 1/2 cups of water to a pot; heat to the point of boiling, at that point lessen flame to low, cover and let it simmer for around 45 minutes.

Heat oil in a huge pot over medium-high flame. When the oil is hot, include garlic, green onion, lemongrass, carrots, new ginger, and diced fresh basil. stir fry for around 5 minutes until the onions start to marginally brown. Next, include Orient Asian Thai green curry paste and turmeric and mix for 30 seconds to release the flavours.

Include coconut milk, vegetable stock, chickpeas, soy sauce, lime juice, salt and red bell pepper. Mix well to combine the ingredients together. Heat to the point of boiling, at that point diminish flame to low and stir uncovered for around 20 minutes, or until carrots are tender. Directly before serving, mix in the peas. Taste and change seasonings as needed.

Serve over brown rice in a bowl and garnish with fresh cilantro, green onion and a dash of hot sauce in the event that you like things zesty.

Your tasty and healing lemongrass chickpea veggie Thai Green curry recipe is ready!

This concludes the list of 4 yummy Veggie Thai Green curry recipes. As you can see ,Veg Thai green curry recipe is very versatile and can be made using ingredients readily found in the kitchen. You don’t necessarily need to stick to the vegetables listed here and can use any veggies that are in your kitchen. That is what makes it so special and amazing. Apart from these recipes, there are various other recipes on our Asian food recipes page like indonesian chicken curry recipe, Brinjal Curry Recipe etc. Not only we various recipe on our recipe page but also have different blogs related to recipes like Momos recipe with chutney, easy breakfast recipe , curry recipes, evening snacks recipe, etc. Happy Cookin

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weightlossfitness2 · 5 years

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One Pot Veggie Mac and Cheese

Whip up this creamy vegetarian mac and cheese for a simple, comforting meal in 30 minutes! It’s loaded with veggies and made with easy components – a no fuss dish that the entire household will love.

This submit might comprise affiliate hyperlinks. For extra data, see my affiliate disclosure.

We are formally within the loopy, rush-around-for-a-million-different-things vacation season! And because it’s been unseasonably chilly right here in Minnesota (and in lots of elements of the nation), I really feel like Thanksgiving and Christmas are nearer than they really are.

But no matter what day of the month it truly is, vacation craziness is upon us. And what occurs throughout this tremendous busy time of yr?

We get a little too centered on what new aspect dish we should always convey to our aunt’s home for Thanksgiving dinner and loads much less centered on on a regular basis meals. So that’s why I created this straightforward veggie mac and cheese recipe for you!

Here’s why I believe this recipe goes to change into your go-to this season (and possibly all all year long!):

It’s made in ONE pot. Buh bye, whole sink of soiled dishes.

You can customise it with no matter veggies you please!

It’s MAC AND CHEESE, a.okay.a. the nice consolation meals of America. But you’ll be making it from scratch with more energizing components, that means it’s going to style higher than the boxed stuff everyone knows and love.

How to Make Vegetarian Mac and Cheese

If you might be aware of my One Pot Mushroom Spaghetti, then that making one pot pasta dishes is extremely straightforward. However, most individuals don’t truly know the right way to do it!

Here are the essential steps for making this veggie mac and cheese (extra data within the recipe card beneath):

Dice the veggies. Throw them in a big pot with some olive oil and allow them to cook dinner down for a couple of minutes.

Add dry elbow macaroni (you should use entire wheat for added vitamin if desired), milk, and vegetable broth. Bring to a boil, cowl, after which cut back warmth to medium-low.

Cook till the macaroni is al dente, and make sure you stir it each couple of minutes!

Remove from warmth, stir within the cheese, and add one other splash of milk as wanted.

Want to attempt one other veggie-loaded pasta recipe whilst you’re right here? Check out the One Pot Pumpkin Tomato Pasta or the Lentil Pasta Primavera with Frozen Vegetables.

What veggies go nicely with mac and cheese?

For these of you who aren’t the largest broccoli or carrot followers, be at liberty to combine and match any veggies on the next record. These ones go nice with M&C:

Cauliflower

Peas

Corn

Bell peppers

Butternut squash

Spinach

Brussels sprouts

Can you make this recipe with frozen greens?

Yes! You can use frozen greens in veggie mac and cheese. Sautee them in olive oil earlier than including the remainder of the components, simply as you’d do with contemporary veggies. Or you should use a mixture of frozen and contemporary veg.

What is one of the best cheese for do-it-yourself mac and cheese?

The mixture of sharp white cheddar and parmesan on this recipe was extremely scrumptious. These two cheeses contribute a pointy, barely aged style. But you can too use mozzarella, gouda, fontina, gruyere, and even goat cheese.

Tips for Serving and Storing

Veggie mac and cheese is greatest when eaten instantly, however you may retailer leftovers for Three-5 days in an hermetic container within the fridge. Reheat within the microwave for 1-2 minutes earlier than consuming.

For different straightforward one pot/pan meals, try the One Pan Lemon Artichoke Chicken, Farmers Market One Pan Ratatouille, and Sheet Pan Orange Glazed Salmon and Broccolini.

If you make this recipe, make sure you fee and evaluation it within the feedback beneath, and don’t neglect to comply with and tag @its_a_vegworld_afterall on Instagram! Looking for one thing completely totally different? Browse the recipe library.

One Pot Vegetarian Mac and Cheese

Enjoy this straightforward veggie mac and cheese for a fast, comforting meal.

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 28 minutes

Servings: four

Calories: 566kcal

Author: Lizzie Streit, MS, RDN

Cost: $12 whole

Equipment

giant pot

wood spoon

reducing board and knife

Ingredients

1 tbsp olive oil

1 small candy onion – peeled and diced

2 cloves garlic – pressed or minced

Three cups broccoli florets – from ~1 head

Three carrots – washed, trimmed, and sliced

2 cups elbow macaroni – dried; can use plain or entire wheat

1 cup milk – of alternative

1.5 cups vegetable broth

1 cup sharp white cheddar cheese – freshly grated

1/2 cup parmesan cheese – freshly grated

Instructions

Heat olive oil in a pot over medium warmth. Add the diced onion, garlic, broccoli florets, and carrots. Cook, stirring sometimes, for 5-7 minutes or till barely tender.

Add the macaroni, milk, and vegetable broth. Increase warmth to convey to a boil, then cut back warmth to medium-low, and canopy. Cook for ~10 minutes, or till the macaroni is al dente. Be positive to provide the pot an excellent stir each 2-Three minutes to advertise cooking.

While the pasta and veggies are cooking, put together the grated cheese. Remove the pasta from warmth and stir within the cheese. You might wish to add one other splash of milk if wanted. Enjoy!

Notes

Don’t neglect to stir the mac and cheese whereas it’s cooking!

Substitute different greens as desired. You may use frozen greens and cook dinner them in the identical approach as you’d cook dinner the contemporary ones on this recipe.

Store in an hermetic container within the fridge for Three-5 days. Reheat within the microwave.

Nutrition

Enjoy your huge bowl of veggies (and cheese)!

Lizzie

The post One Pot Veggie Mac and Cheese appeared first on Weight Loss Fitness.

from Weight Loss Fitness https://weightlossfitnesss.info/one-pot-veggie-mac-and-cheese/

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meditationsinausterity · 6 years

Text

A Little Goes a Long Way: SO MANY MUSHROOMS

Here we are at mid-week with what seems to be becoming a regular round-up of what I've been cooking to make sure I use literally everything in the fridge. As per my last post I have decided that the best way to structure the way I note my week in the kitchen is to start with a master list of the foods i bought home from the trash cafe, so as to avoid continually repeating myself in the smaller run-downs at the beginning of each dish, and make plain the cyclical nature of my cooking week and how I play around with different combinations of the same produce.

I have to say, the trash cafe has yielded a lot of fresh produce recently, so my hauls have been very heavily canted in favour of that. Great for me because I do prioritise cramming in as many nutrients as I can when I cook, but it does put a stricter deadline on what I make and when. I think writing this master list is actually going to be useful in terms of documenting the varying trash cafe hauls, as well; as I've worked with the project I've been fascinated to see the ebbs and flows of what we get through the doors, depending on what businesses we're working with and what they've had an excess of.

I'm also noticing my week changing as I work more. I'm on about 50 hours a week on average at the moment, so I have less time to be in the kitchen, but also, I have to think about bulk cooking things I can take to work with me when I'm on a double shift. I do have the option of a free sandwich and chips when I work a double (I usually rack up two of these a week), but I don't often take the chefs up on it, which my coworkers think I'm crazy for. I'd rather just have it as a backup for if I've forgotten to bring food, or not been staying at mine, because I don't like being too carbed out at work, and lately, where I've been taking in leaner, more vegetable driven food and fresh fruit, I've been really feeling the difference in my body after my long days and walks to and from work.

To kick things off then, let's start with that big old list:

Things I got from the Trash Cafe:

a packet of six chicken thighs (These had been defrosted to use in the kitchen, but I got through four packs during service and still had leftover stew to send to another cafe, so I bought these home)

2 1/2 punnets of chestnut mushrooms

2 punnets of plum tomatoes

1 bag of lemons

1 bag of limes

1/2 pat of salted butter

A block of mild goats cheese (it behaved similarly to a sharp cheddar in texture and flavour)

A packet of mint

Rye bread with sunflower seeds

A bag of red onions

A bag of broccoli florets

A bunch of asparagus

A white cabbage

Half a bag of mixed salad leaves

2 pots of prepped pineapple chunks (I tend to just eat these as they come, with breakfast or at work, so they don't get photographed)

2 pots prepped mango chunks (likewise with these)

Now onto what I made with my bounty:

Mushrooms on toast a couple of ways

Way One:

Items purchased for this meal:

None

Items already had for this meal:

Eggs, from the previous week's trash cafe haul

Ciabatta bread, likewise, and I keep my bread frozen, as I always eat it toasted, so it keeps indefinitely

Garlic, always in my storecupboard

So I am not going to patronize you, this was literally just mushrooms, panfried in garlic and butter, with scrambled eggs. I do not need to tell you how to do any of that. i do need to emphasize, however, a belief I hold that cooking does not have to be overtly technically skilled to be good. granted, I know some amazingly creative and talented chefs, and what they do is mindblowing, but by the same token I know if they came over for breakfast, they wouldn't turn their nose up at this because it's still good food. one of my pet peeves in this life is the attention seeking cook, who only ever makes masterchef-esque showstoppers for the drama and attention of it. Sometimes life is literally just a low key breakfast while chilling with a magazine before work, and sometimes that low key breakfast may be the best thing you could eat in that possible moment. A true love of the kitchen and feeding yourself involves care and attention applied to even the quotidien dishes.

Way Two

Items purchased for this meal:

None

Items already had for this meal:

Marmite; an absolute store cupboard necessity for me. This yeasty little umami bomb is one of the very few things that will make me misty eyed and patriotic (the other two are Barbara Windsor and Kate Moss, in case you were wondering)

So this was perhaps a slightly more elaborate take. Inspired by a breakfast dish I had at The Garage Lounge in Southsea, which was mushrooms in a white wine cream sauce, on marmite toast, with a poached egg, and was amazing, I decided to work with what I had (SO MANY MUSHROOMS) to channel similar vibes.

I pan-fried the mushrooms with garlic, and parsley, and finished with creme fraiche, piling onto rye and sunflower toast with marmite, and added some bagged salad dressed in oil and lemon to mop up the juices,because I like raw food with my meal, and i do like something acidic to cut through a rich dish. This was incredibly satisfying in the eating, and felt far more indulgent than the small amount of creme fraiche I added would have suggested it would be.

Leftovers from these meals:

None

Baked lemon and oregano chicken with goats cheese and tomato couscous

Items purchased for this meal:

None

Items already had:

Pesto: there's almost always an open jar of pesto in my fridge. Like any ex-student I've done my time eating pasta with pesto at least once a week, but now I use it as quick flavour for grains and dishes when i don't necessarily have fresh herbs.

Couscous: another storecupboard stalwart. Really good for quick, cheap, light dinners and salads. Also, call it the Ottolenghi effect, but I'm never averse to any form of grain salad at lunchtime, so having enough of a grain to bulk batch them is always good.

Oregano: From last week's trash café haul

This was a doddle to make. I put the chicken thighs in a pan with a handful of whole, unpeeled garlic cloves, squeezed the juice of two quartered lemons over them and chucked in the lemon pieces themselves. I added a handful of oregano stems, some oil, salt, and pepper, tossed it all to coat, and left to marinade for a few hours, before baking in a gas mark 6 oven for about 45 minutes-1 hour, turning occasionally.

The couscous itself was easy, I diced onions, mint, tomatoes, and goats cheese, and tossed it together with a huge bowl of couscous i'd made up with boiling water and a glug of olive oil. lemon juice, salt, and pepper to dress.

The pesto cream was easy, I think I got this idea from one of those little booklets you get with cooking magazines, a little '30 low carb recipes for January' thing. it's just one parts pesto to two parts creme fraiche, and it's a pretty good, lazy way to perk up chicken. it's banging in sandwiches with leftover chicken as well.

A nice light meal, that was, I grant you, a bit late 90's housewife, but nonetheless, I'm always here for dishes that fill you up without bloating, and this was up there. Not to mention the flavours involved aided me in my current project to deny the fact that the weather is getting colder and winter is coming (other allies involved in this are the crisp blue skies Portsmouth is giving me, and largely being inside most of the time).

Leftovers from this meal:

4 x chicken thighs: Taken to work on two days to get me through double shifts.

About 4 portions of couscous: Taken to work alongside the chicken and some fresh fruit, because it does feel good to be smashing out your five a day even when you're working 13 or so hours of it. Also eaten upon returns home, in a bowl, in bed, while reading in my pyjamas. I guess most people have the luxury of being able to not eat late at night, but consider the humble bartender, doing a physical job until the witching hour, coming home shattered and grabbing the first thing they can find before they collapse. At least, in this instance it actually had some nutritional content. Back in my early twenties it would have been fried chicken, or spinach pastries from the 24 hour turkish supermarket at the bottom of seven sisters road (shout out to the lads at Akhdeniz, absolute fucking legends)

Tomato and mint Bruschetta with goats cheese:

Items purchased for this meal:

None

Items already had:

Salt, pepper, oil

I know, I know, another 'things on toast' moment. it probably looks like I eat far more things on toast than your average bear. I don't think I do, but actually,as a nocturnal worker, I tend to have more time in the morning to take care over what I eat and cook something from fresh.

This was a straightforward chopping of tomatoes, red onions, and mint, and tossing it with oil, lemon juice, salt and pepper, allowing to steep for a little while to draw out the juices of the tomato. then just piled onto crisp rounds of toast and topped with thinkly shaved goats cheese.

Another breakfast that allowed me to stave off the winter sads, whilst also getting the nutritional benefit of raw vegetables (I do, really, find any excuse to pack raw fruit and veg into my diet). Also, given how many tomatoes I actually had to power through this week, a raw dish of them was somewhat inevitable.

Leftovers from this meal:

Enough tomato mixture to fridge and repeat the exact same breakfast the next day before work. It was actually better the next day after the tomato mixture had time to mellow and marry.

Sweet Potato and Mushroom Frittata with chilli and soy green salad

Items purchased for this meal:

None

Items already had:

Sweet potato: from a previous trash cafe haul

Romaine lettuce leaves: from a previous trash cafe haul

Eggs: from a previous trash cafe haul

Birds eye chillies: from a previous trash cafe haul

Garlic, paprika, salt, pepper, soy.

The salad for this was simple. I snapped the asparagus tips at their natural bending point (the best way to make sure you're not eating them stringy, which is what puts most people off asparagus) and steamed them with the broccoli florets for a few minutes. I sliced white cabbage and red onion, and tossed the lot in a mixture of oil, soy, diced chilli, and lime juice, leaving to chill out in the dressing.

For the frittata I roasted diced sweet potato in oil and paprika until soft, before frying the mushrooms in garlic and oil, and adding the sweet potato to the pan. I added five beaten eggs to the hot pan and swirled over the heat to cook the base, before using a plate to flip the frittata,as I would with a spanish omelette, and cooking the other side. I left it to sit on a plate for about fifteen minutes to set fully, and then sliced it and served it with the salad, served on romaine lettuce leaves.

An odd jumble of flavours here, but it worked really nicely, and left me feeling really full up without any carbs to speak of. i ate it as a kind of hybrid breakfast/lunch situation, which is a pretty key mealtime on my days off where I don't have a strict deadline on my time.

Leftovers from this meal:

2/3 frittata: Taken to work with me to eat cold. Ideal take-to work food because you actually don't want it fridge-cold, so you can leave it in tupperware in your bag, as I did, and it's at room temperature come your break.

2 portions of salad: again, boxed up and taken to work. I find spicy food on my break means I don't so much get that just-eaten, sleepy bear feeling when I have to return to shift. That plus filling up on food that isn't carb driven means when it's time to go back on shift I've got a spring in my step.

Another week then, another series of purchase-free meals. This was the week before my first set of wages landed as well, so the purchase-free thing was still pretty key. I have, since, been buying spices and seasonings and storecupboard things, which will probably change the face of my cooking even more, but I think I'm really getting into the swing of making diverse meals over the course of a week that fill me up, are tasty, and are nutritionally pretty sound. I'm equally pleased that I'm managing to fit it around work, and that I'm also, despite being much busier these days, NOT THROWING ANYTHING AWAY. I thought for sure that being at work would mean I'd be busy, and neglecting the fridge, and ending up wasting food, but I've actually been so organized and on top of my shit that I've used up every last scrap of what I have, and I'm feeling super proud of that.

#meditations in austerity #a little goes a long way #cooking #food #chicken #mushrooms #couscous #zero waste #frugal cooking #using leftovers #love food hate waste #trash cafe #portsmouth #food diary

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