Welcome to "What's Cooking in Your Kitchen?" – your go-to blog for delicious, easy-to-make, plant-based recipes that will delight your taste buds and nourish your body. Whether you're a seasoned plant-based eater or just beginning to explore the world of meat-free meals, we’ve got something for everyone. Today, we’re sharing three simple and scrumptious plant-based recipes that you can whip up in no time.
Your go-to blog for delicious, easy-to-make, plant-based recipes. Today, we’re sharing three simple and scrumptious dishes: Creamy Avocado Pasta, Chickpea and Spinach Curry, and Easy Black Bean Tacos. These recipes are perfect for any occasion and can be whipped up in no time, bringing delightful flavors and healthy nourishment to your table. So, what’s cooking in your kitchen today? Try these recipes and enjoy the world of plant-based cooking!
1.CHICKPEA AND SPINACH CURRY
Ingredients
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional)
1 can (15 ounces) diced tomatoes
1 can (15 ounces) coconut milk
2 cans (15 ounces each) chickpeas, drained and rinsed
4 cups fresh spinach
Salt and pepper to taste
Fresh cilantro for garnish
Cooked rice or naan for serving
Instructions:
Sauté Aromatics: Heat olive oil in a pot over medium heat. Sauté onion for 5 minutes. Add garlic and ginger, cook for 2 minutes.
Add Spices: Stir in cumin, coriander, turmeric, paprika, and cayenne (if using). Cook for 1 minute.
Simmer: Add diced tomatoes and coconut milk. Bring to a simmer.
Combine: Add chickpeas and spinach. Cook until spinach is wilted, about 5-7 minutes. Season with salt and pepper.
Serve: Garnish with cilantro and serve with rice or naan.
2.Lentil and Vegetable Stir-Fry
Ingredients
1 cup dried green or brown lentils, rinsed
3 cups water
2 tablespoons sesame oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 large carrot, julienned
2 cups broccoli florets
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 cup soy sauce or tamari
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
1 tablespoon maple syrup or agave nectar
1/4 teaspoon red pepper flakes (optional)
2 green onions, sliced
2 tablespoons sesame seeds
Cooked rice or noodles for serving
Instructions:
In a medium pot, combine the lentils and water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the lentils are tender. Drain any excess water and set aside.
Heat the sesame oil in a large skillet or wok over medium-high heat.
Add the red and yellow bell peppers, carrot, and broccoli. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
Add the garlic and ginger, and cook for another 1-2 minutes until fragrant.
Stir in the cooked lentils.
In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, maple syrup, and red pepper flakes (if using). Pour the sauce over the lentil-vegetable mixture and toss to coat evenly.
Cook for another 2-3 minutes until everything is heated through and the flavors are well combined.
Serve hot, topped with sliced green onions and sesame seeds, over cooked rice or noodles.
3.Quinoa and Black Bean Stuffed Peppers
Ingredients:
4 large bell peppers, halved and seeds removed
1 cup quinoa, rinsed
2 cups vegetable broth
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) corn, drained
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
Salt and pepper to taste
1/2 cup salsa
1/4 cup chopped fresh cilantro
1 avocado, diced (optional)
Lime wedges for serving
Instructions:
Preheat the oven to 375°F (190°C). Place the bell peppers cut-side up in a baking dish.
In a medium pot, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked.
While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and sauté until softened, about 5 minutes.
Add the garlic, black beans, corn, cumin, chili powder, and smoked paprika. Cook for another 5 minutes, stirring occasionally.
Stir in the cooked quinoa, salsa, and chopped cilantro. Season with salt and pepper to taste.
Spoon the quinoa mixture into the bell pepper halves.
Cover the baking dish with foil and bake for 30 minutes, or until the peppers are tender.
Serve topped with diced avocado and lime wedges on the side.
Comments