Sago à la patate douce violette. Salade de quinoa, carottes et vinaigrette au cari. Haricots noirs crémeux mijotés aux épices. What is it about ‘sloppy’ food that always makes it taste the best!?! Today I am sharing a super feel-good, Spicy Black Beans one-pot comfort food recipe. This recipe excites me. It’s one of those delightful, medleys of deliciousness. Where the flavours dance and entwine to become so much more than all the individual parts. The spices are warming, rather than hot so that you can really appreciate the ‘dance’ without being overpowered.
It’s actually pretty simple if you have the dried spices to hand. What’s in the spicy black beans one pot? I am using some of my favourite spices in this recipe. ground coriander with its earthy sweetnesscinnamon and its punchy zingcardamom with its sensual citron favourstoked paprika and rich smokinessblack pepper and a pinch of chilli for a gentle kick Remember if you don’t have any of these spices, then simply swap them about or use what you have available instead. Then we have onion, garlic and coconut to complete this simple yet unique blend of flavours. Bolognaise de lentilles. Rich and robust, this vegan Lentil Bolognese is hearty, “meaty” and full of depth of flavor. Toss it with your favorite pasta, or spoon it over creamy polenta- either way, this simple nourishing vegan meal is one the whole family will enjoy.
With a video! Looking for more? Check out our 40 Mouthwatering Vegan Recipes and our 50 Best Vegetarian Recipes! The last few nights have been chilly here. So this is how this recipe came to be. We made a big pot of this vegan Bolognese and tossed it with pasta the first night, then served over polenta the second night. Lentil Bolognese | 60-sec Video Ingredients in Lentil Bolognese Lentils- the smaller the better!
How to make Lentil Bolognese Step one Saute onion in olive oil until fragrant. Step two Add carrots, celery and garlic, continue cooking and stirring about 5 minutes. Step three Add tomato paste, browning it a bit. Step four Add tomatoes and their juices. Add the lentils, hemp seeds or walnut nuts, and broth. Step five Bring to a boil and cover. Xoxo. Galettes végétariennes de haricots rouges. Accéder directement à la recette Je commence l’année 2022 avec cette recette de Galettes de Haricots Rouges toutes simples ! Pour tout vous dire, ça fait un moment que j’ai cette recette dans les cartons. Mais avec la folie de Noël, et la fin de mon job salarié… Je trouve tout juste le temps de vous la mettre en ligne. Je me dis que c’est parfait pour commencer l’année. C’est une recette toute simple, et vraiment facile comme tout. Ce n’est pas toujours le cas des galettes végétariennes.
Vous vous demandez certainement quel est l’intérêt de mettre des flocons d’avoine dans la préparation ? C’est simplement parce que les galettes végé peuvent être un peu difficiles à réaliser car avant la cuisson, la préparation est souvent très humide. Déjà, je mets un “agent absorbant” : de la chapelure par exemple. Ensuite, si la préparation est toujours humide et collante, je me mouille les mains pour la manipuler et former les galettes. Voilà, vous connaissez tous mes secrets ! Natacha J’aime ça : Salade à la mangue fraîche sauce cacahuète. Some recipes just happen (like this one). We had some leftover greens and a ripe mango and had just made some super saucy tempeh satay. I realized all that was missing was a little peanut dressing, and just like that, we had a delicious side on our hands. Bonus? It looks (and tastes) like a rainbow. Care to make this easy 15-minute recipe with us?
The base for this salad is greens, cabbage, cilantro, carrots, and ripe mango. For dressing, the only flavor that made sense was peanut butter. We hope you LOVE this salad! EasyFastFreshColorfulVitamin-rich& So tasty Enjoy this salad as is or top it with our Peanut & Lemongrass Tempeh Satay or 7-Ingredient Marinated Peanut Tempeh. If you try this recipe, let us know by leaving a comment and a rating, and don’t forget to tag a photo @minimalistbaker on Instagram. Prep Time 15 minutes minutes Total Time 15 minutes minutes Servings Course Salad, Side Cuisine Gluten-Free, Indonesian-Inspired, Thai-Inspired, Vegan Freezer Friendly No Does it keep? Wraps aux pois chiches, noix de cajou et coco. A simple vegan recipe for Curry Chickpea Salad, that can be turned into healthy wraps with spinach and sprouts.
A delicious make-ahead vegan lunch recipe! Love Chickpeas? Check out 25+ Incredible Chickpea Recipes! Here’s a simple healthy lunch idea- Curry Chickpea Salad Wraps! The salad can be made ahead, and it’s vegan and full of delicious flavor. Turn the tasty salad into packable wraps for the busy workweek or serve the salad over greens for a Gluten-Free option. It’s super simple to put together! Apple and dates give the salad a welcome sweetness. Toasted coconut and cashews add nutty flavor. Pretty much toss everything together in a bowl with Vegenaise or vegan mayo.
Here I’m using vegan mayo that I made a few days ago with silken tofu. Then just mix it all up! You can serve it as a salad, over a bed of dressed spinach. Or scoop it into a wrap or tortilla. I love adding baby spinach and sprouts. This would also work well in a toasted pita! More Recipes you may enjoy! Print Description. Fauxmage au piment. You guys. I made a cheese ball. Yes, another cheese ball. But this one is spicy, so it’s totally my jam. And guess what? Now you have something delicious to serve your dairy sensitive / vegan guests as they arrive at your party! Isn’t that grand? This cheese is simple to make, requiring just 10 ingredients and surprisingly simple methods. The base is soaked cashews and vegan cream cheese for extra creamy texture and a little tang.
This combination of ingredients creates a seriously dreamy cheese ball that’s spicy – but not too spicy – and insanely flavorful. Once the cheese has had some time to rest in the fridge, it becomes semi-firm and moldable, but remains creamy – that’s what you want. This is an optional step, but I chose to coat mine in a blend of the spices for extra kick: paprika, nutritional yeast, cayenne, salt, and chili pepper. I hope you all love this recipe! CreamyCheesySuper flavorfulPerfectly spicySatisfyingSpreadable& So delicious If you try this recipe, let us know! Smoothie protéiné à la banane et aux cacahuètes. Recreate Tropical Smoothie Café’s famous Peanut Paradise smoothie with this easy copycat recipe! Just frozen banana, peanut butter, Greek yogurt, milk of choice, and sweetener for a lusciously creamy, nutty, and naturally sweet treat.
Bonus: it’s high in protein coming in at 29 grams per serving! Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | ⚖️ Variations | 📝 Go To Full Recipe | 🍽 More Similar Recipes This peanut butter banana smoothie is a copycat recipe, inspired by the Peanut Paradise Smoothie from Tropical Smoothie Cafe in the US.
They do many delicious smoothies and bowls, but this version got my attention as I love adding peanut butter to my smoothies as a quick way to add some flavour, creaminess, and protein. Packed with banana, peanut butter, Greek yogurt, and your choice of milk, I love that it delivers a decadent, milkshake-like texture and flavour while remaining a wholesome drink. What You’ll Need Recipe Tips Variations. Tourte de printemps à la sauce moutarde. Ingredients in Spring Vegetable Pot Pie Vegetables: fennel bulb, leek (or onion), garlic, potatoes, carrots, asparagus, peasHerbs: tarragon, lemon thyme, chivesAlmond milk or Cashew MilkLemon juiceVegetable bullionWhole grain mustardSalt & PepperFlourVegan butter or olive oil How to make Vegan Pot Pie with Spring Vegetables Step one Chop up your veggies and measure all ingredients out.
Step two Blanch potatoes and carrots in salted water for about 10 minutes or until just fork-tender. Step three Dissolve bullion in the saved potato carrot water. Step four Saute leeks, garlic, fennel and asparagus Use an oven proof 10″ pan (about 2 1/2″ deep), or after cooking on the stove, transfer completed filling to a baking dish. Step five Add blanched veggies to the sauté and mix. Add bullion broth and milk, stirring all the while, switching from the whisk to stirring with a spoon. Step six Add mustard and let the sauce come to a gentle boil. Step seven Add in peas, lemon juice, lemon thyme, tarragon and chives. Bhajis aux oignons rouges. In this article I will show you how I make an absolutely delicious healthy BAKED alternative to the traditional deep fried onion bhaji. I don’t want to confuse you off the bat, but the word bhaji actually means fritter. Fritter (in the foodie sense) means fried batter – so strictly speaking I am not making bhajis at all haha, I am in fact making a baked chickpea flour and onion slice.
I am using very similar ingredients to the deep fried version so it feels much more playful to keep the name onion bhaji. Think of this as this recipe as the super healthy option for anyone who prefers not to soak food in oodles of unhealthy fat. Not only is it healthy, you’ll be happy to know that it’s de-e-e-licious! I am rather happy to say that this baked onion bhaji slice holds together to perfection. You’ll be pleased to hear that these baked bhaji slices will also keep for a couple (perhaps several) of days in the fridge.
What flour do we use for these Baked Onion Bhajis? I am using chickpea flour. Purée de haricots blancs au dukkah. There are two beautiful recipes here. You could just make the butter bean purée and keep it in the fridge for up to a week – it's a handy sandwich spread. You could also prepare just the dukkah, an Egyptian condiment that will easily keep for a month in an airtight container and can be used to sprinkle over salads, rice and almost anything else. I would make both, though. The spice and crunch of the dukkah give the purée heaps of character and, I promise you, can easily turn into a favourite. When making the dukkah, make sure you do not burn the seeds – remove them from the heat as soon as they begin to pop – and do not overprocess them with the pestle and mortar, so they keep their texture. Heat the oven to 140C/285F/gas mark 1. Panang Noodles (Thaïlande) Salade de lentilles aux saveurs marocaines.
This Moroccan Lentil Salad is so flavorful! Infused with fragrant Moroccan spices, crunchy celery, toasted almonds, dried apricots, and orange zest, loads of fresh herbs. Vegan and GF. Video. Sometimes you’ll never know the value of a moment until it becomes a memory. ~Dr. Here’s another make-ahead vegan salad I think you will fall in love with- Moroccan Lentil Salad. Health aside, this lentil salad just tastes yummy. Moroccan Lentil Salad Video Lentil Salad Ingredients: Today I used Black lentils but any whole lentil will work here along with dried apricots (un-sulfured if possible, or sub dates!) The Moroccan dressing is infused with cinnamon, cumin and ground clove– very flavorful!
Why I love this Lentil Salad Recipe It’s so easy to make – pretty much just toss it all in a bowl and let the flavors meld.The leftover salad tastes better and better each day.Can be made ahead! More recipes you may enjoy Hope you enjoy this Moroccan Lentil Salad as much as we have! Happy summer! Xoxo Sylvia Print. Tarte vegan noix de coco. Barres citron-coco. This is my updated (and improved) Coconut Lemon Slice recipe. It features a nutty, sweet base and a beautiful tangy lemon curd top layer, sprinkled with extra coconut on top. This is a healthy, gluten-free lemon slice that is also grain-free, dairy-free and low-carb.
Everybody loves a sweet treat and this recipe is a must-add to your lemon slice recipes collection. Jump to: ℹ️ Overview | 📷 How To Make | 👨🍳 Nutrition Notes | 📝 Go To Full Recipe |🧁 More Healthy Dessert Recipes About Coconut Lemon Slice As I mentioned in the intro, this is an updated version of the lemon slice recipe as the original was published over 10 years ago when I first started my blog and let’s face it, my cooking and photography skills have come a long way since then.
This is a healthy baked lemon slice, kind of like lemon bars, that is gluten-free, grain-free, dairy-free, low-carb and low-sugar. How To Make Lemon Slice Step 1. Step 3. Step 5. Make The Lemon Curd Layer Step 6. Nutrition Notes Nutrition Macros. Nouilles aux légumes et au curry (Singapour) Singapore Noodles are one of our go-to’s when we get a craving for Chinese takeout.
With plenty of curry powder and thin rice noodles, it’s a family favorite. In fact, Singapore Noodles is one of the dishes we use to gauge how good a Chinese takeout joint is! A Vegetarian Version of a Family Favorite But one of the best things about this vegetarian Singapore noodles recipe is that it can be easily made for your vegetarian and vegan friends and family by omitting the standard trio of Chinese roast pork, shrimp and eggs you’ll find in the classic Singapore Noodles, or Singapore Mei Fun.
And It Happens to be Gluten-Free! What’s more, for those of you who don’t already know it, mei fun (sometimes spelled mai fun) noodles are a thin rice noodle that can be found totally gluten-free! And since this recipe doesn’t call for any soy sauce, the entire recipe can easily be made gluten-free as well. Vegetarian Singapore Noodles: Recipe Instructions Prepare the vegetables and set them aside. By: Bill. Pois chiches à la sauce soja, au miso et au sésame. Quand j’ai découvert le miso, j’étais un peu dubitative. J’avais commencé par celui qu’on recommande pour sa douceur, le blanc. Mais le miso blanc, même maintenant que j’en mange plus, je n’arrive jamais à savoir quoi en faire : son goût est mou du genou et il est vite supplanté par le reste.Mais le miso rouge, lui, est devenu un véritable chouchou. J’en mets presque dans tout. Les personnes qui me suivent depuis un moment ou qui ont vu passer tout l’hiver mes assiettes n’ont pas du louper celle dont je vais vous parler : les champignons au miso.
C’est une recette extrêmement simple, c’est la définition même de l’umami, c’est bien salé, c’est facile à préparer et extrêmement savoureux.C’est devenu une des recettes favorites de doudou. Récemment j’ai fait des aubergines confites au miso (et toi tu vas me dire “cool, j’ai mangé une pomme”), et dans le fond de mon bol, il me restait un peu de miso collé dans les bords, avec de l’huile de sésame. Pois chiches au miso et au sésame. Shepherd Pie aux haricots. Mtabga - Galette fourrée à la tomate à la tunisienne. Guacamole kenyan. Crackers au sésame et à la farine de coco. Brownies chocolat à la farine de coco. Burgers de haricots blancs. Curry de patates douces et carottes à la cacahuète. Avocado Toast aux condiments japonais.
Erbazzone. Salade de pâtes aux légumes de printemps. Vinaigrette crémeuse aux noix de cajou. Falafels à la butternut. Ragoût de lentilles et haricots mélangés. Besan Barfi à la farine de pois chiches. Edamame rôtis au piment. Mini-galettes aux poireaux et haricots blancs. Soupe de petits pois et pois cassés au curry. Cookies aux céréales. Petits pois frais aux oignons d'Ottolenghi. Wok de nouilles plates au tofu teriyaki. Haricots blancs crémeux au miso. Pita aux boulettes de lentilles. Chive Boxes végétariens. Salade de quinoa aux herbes et aux pistaches. Dip de courgette et cajou à l'aneth et au cornichon. Sago melon et coco. Flans vegan aux légumes.
Curry crémeux de pois chiches aux épinards. Lasagnes aux lentilles et à la crème de noix de cajou. Bok choy blanchis à la crème de sésame. Pitas aux aubergines et sauce tomates séchées. Salade de haricots verts au fenouil rôti. Bouchées à la carotte. Burger de pois chiches à la méditerranéenne. Ragoût de pois chiches et manioc à l'africaine. Aubergine panée. Pâté végétal de patate douce aux graines. Salade de roquette aux pêches sauce cajou. Huile piquante japonaise à l'ail frit. Golden Milk aux cajou. Tatin aux échalotes. Tomates et fenouil confit aux haricots de Lima. Gratin de pâtes vegan aux poivrons rouges. Fenouil braisé aux poireaux caramélisés. Taboulé arménien. Terrine végétale de carottes aux graines. Steaks d'oignon confits à la sauce soja. Confiture de bananes antillaise. Croustillants de feuilles de riz aux légumes.
Orge aux champignons. Portobello grillés au pesto de roquette. Aubergines chinoises au piment et cacahuètes. Croque végétal aux pois chiches et aux radis. Nouilles froides sauce sésame (Taïwan) Pâté de haricots rouges aux noix (Arménie) Sauce bolognaise à l’aubergine et aux champignons. Chile Rellenos vegan. Ragoût végétal de légumes au vin rouge. Barbacoa vegan. Salade aux quatre haricots.
Galettes de petits pois à l’indienne. Rillettes vegan Bouchées de banane glacées. Fettuccine Alfredo vegan. Lentilles à la crème de poireaux confits. Boulettes de champignons sauce poivron rouge. No meat pie. Salade Bombay (carottes, curry et cajou) Faux parmesan. Smoothie bowl à l'avocat. Velouté automnal de potiron et châtaignes. Lasagnes pimentées aux champignons des bois.
Crème de haricots blancs au miso. Chou-fleur Kung Pao. Terrine végétarienne. Salade de chou chinois. Cheese Ball vegan aux ciboules et au piment. Cake végétalien très moelleux aux pommes. Toast de champignons à l'ail et au miso. Lasagnes champignons et choux de Bruxelles. Soupe citronnée de pois chiches et épinards. Coleslaw et vinaigrette au beurre d'amande. Tourte aux champignons, lentilles et châtaignes.