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Spinach & Tomato Dhal 🍃🍅
20min · 2 servings By @myfirstmeals Follow us @trainandtransform 🌱 for more vegan recipes #dhal #indianrecipes #healthyeating #veganrecipes INGREDIENTS: 1 cup of red lentils 2 handful of fresh spinach/2 cubes frozen 2 handfuls of cherry tomatoes 1 stock cube 1 tbsp curry powder METHOD: Add everything to a saucepan along with 2 cups of cold water. Simmer on a low heat for 20 minutes, stirring occasionally to stop it from sticking. If it starts to dry out, add a little extra cold water. After which, turn the heat off for a couple of minutes and allow it to thicken up. Finally, spoon into bowls! That’s it!
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Mob | Weekly cooking made easy and delicious
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VEGANUARY 22/25 🌱 25 recipes in 25min: Chickpea Gnocchi 🍝 To all my Italian friends… Please have mercy on me, but this tastes really good! 🥹👉👈 RECIPE (2 servings, 25min preparation time): -1 can (220g) of chickpeas -65g flour -2 tbsp cornstarch -a pinch of salt -40ml water Process everything into a dough with a hand blender or in a food processor. Knead again on a floured surface, cut in half and roll into long “sausages”. Cut into small pieces and optionally make the pattern with a fork. ...
Fitgreenmind
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Gnocchi Salad with Creamy Dill Dressing
➡️Ingredients: * 250 g gnocchi * 1 cucumber diced for crunch * 1 small red onion thinly sliced * 1 cup cherry tomatoes halved ➡️For the dressing: * 2 tbsp Greek yogurt * 1 clove garlic minced * 1 tsp honey * 1 tbsp lemon juice * 1 tbsp mayonnaise * 1 tsp mustard * Salt to taste * Pepper to taste * Chili flakes to taste * 1 tsp fresh dill chopped
🎃 Roasted Zucchini, Brussels Sprouts, and Butternut Squash with Maple Walnuts and Goat Cheese 🎃🥒
Ingredients: 1 small butternut squash, peeled and cubed 2 cups Brussels sprouts, halved 1 medium zucchini, sliced 2 tbsp olive oil 1/2 tsp salt 1/2 tsp black pepper 1/4 tsp ground cinnamon 1/2 cup walnuts, roughly chopped 2 tbsp maple syrup 4 oz goat cheese, crumbled 1 tbsp balsamic glaze (for drizzling) Fresh thyme (for garnish) Directions: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, toss butternut squash, Brussels sprouts, and zucchini with olive oil, salt, pepper, and cinnamon. Spread the veggies evenly on the prepared baking sheet. Roast in the oven for 25-30 minutes, stirring halfway through, until the veggies are tender and caramel
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One Pan Marry Me Chicken Orzo
Welcome to my dinner series where I share easy, delicious recipes that bring the taste of a fancy restaurant right to your table, without spending hours in the kitchen. And let me tell you, this one takes the crown as the best yet! Whether it's a regular weeknight or a cozy date night at home, this dish fits the bill perfectly.
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Herbed Roasted Potato Salad Recipe
Experience the explosion of flavors in a vibrant and delectable roasted potato salad. This tantalizing dish features a medley of fresh herbs, a delightful homemade dressing, and a sprinkling of pistachios for that perfect touch of crunch. Get ready to savor each mouthwatering bite of this irresistible culinary creation!
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Arakas Latheros – Naturally Vegan Greek Peas and Potato Stew
Greek cuisine is a celebration of fresh, simple wholesome ingredients, and bold, Mediterranean flavors. Among the many dishes that capture the essence of Greece is Arakas Latheros, a comforting and flavorful stew of peas and potatoes simmered in a tomato-based sauce and seasoned with lots of fresh dill.
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Easy nourish bowl by @tessbegg Serves 2 Beans: 2 cups butter beans, drained and rinsed 1 tbsp olive oil 1 tsp garlic powder Pinch of salt and pepper Potatoes: 2 medium sweet potatoes, peeled and diced 1 tbsp olive oil Pinch of salt and pepper 1 tsp smoked paprika Kale: 2 cups chopped kale 1/2 lemon, juiced 1 tsp olive oil Pinch of salt Other: 1/4 red onion, sliced Tahini dip or hummus dip Sesame seeds Pre-heat oven to 200c. Add the sweet potato on a lined baking tray and add the olive...
