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Greetings and a warm welcome 🌞 We all require economical, simple, nutritious recipes for supper, and I trust you derive pleasure from these!
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intro 00:00
0:43 Broccoli & Chickpea Stirfry
1 large head of broccoli
1 can of chickpeas
1 tbsp sugar
3 tbsp soya sauce
4-6 cloves of garlic
salt to your liking
1 tbsp olive oil
dash of water
1. Cut your broccoli into small florets, and slice the stem into small pieces as well.
2. finely chop your garlic
3. heat a pan on medium heat + add olive oil. Add your broccoli, stir and then cover with a lid for 5-7 minutes ( stirring occasionally )
4. prepare the sauce by combining sugar and soya sauce in a small bowl
5. drain the can of chickpeas
6. incorporate garlic with the broccoli along with 1 tbsp of sauce. Stir and allow the garlic to become aromatic for 30 to 45 seconds
7. add the chickpeas along with the remaining sauce and a couple tbsp of water. Decrease the heat, stir and then cover with a lid for a few minutes
8. serve with rice and garnish with cilantro and sesame seeds if you wish
3:51 Curry noodles:
2 large servings of your preferred rice noodles
1 -3 tbsp red curry paste ( substitute for green )
1/2 block tofu ( more if you like )
1 can of coconut milk
1 large head of broccoli
2 tbsp olive oil
salt to your liking ( about 1/2 tsp )
1. soak rice noodles ( or cook according to package )
2. Cut your broccoli into small florets, and slice the stem into small pieces as well.
3. heat a pan on medium heat + add olive oil. Add your broccoli, a pinch of salt, mix and then cover with a lid for 2-3 minutes
4. Add the can of coconut milk and curry paste, blending it thoroughly. Season with a good pinch of salt. Cover with a lid and reduce heat to low
5. Heat another pan on medium heat, add olive oil, and once hot add cubed tofu, season well with salt and brown on all sides
6. Once the broccoli is cooked within the curry mixture then add your rice noodles and tofu. Blend thoroughly ( see video for the note regarding the noodles and cook time )
7. Serve and garnish with sesame seeds and cilantro if available!
7:34 Baked Spicy Rice:
3-4 stalks of green curly kale
2 cups white long grain rice ( jasmine or basmati )
1 can of chickpeas
1 can of diced tomato
2 tbsp gochujang ( substitute for another hot sauce and adjust to your preference )
1 tbsp olive oil
1 tsp salt
2 cups water
1. Pre heat oven to 350F ( 175C )
2.Cut the kale off the stalks and into bite size pieces
3. Rinse your rice thoroughly and rinse can of chickpeas
4. Add all ingredients into a baking dish with a lid mix well then place into the preheated oven for 40 minutes. Stir once 15 – 20 minutes into the cook time
5. Turn off the oven, crack the door and allow the dish to sit undisturbed for 10 more minutes before serving.
6. Garnish with cilantro and lime juice if you have it on hand
10:39 Pumpkin white bean soup:
1/4 medium sized pumpkin ( one medium sized butter nut squash )
1 can of coconut milk
2 tbsp curry powder of preference ( something with warmer spices is really delicious )
1 can of white beans ( kidney or navy )
1 stalk of green kale
2-3 cups water
salt to your liking ( about 1 tsp )
1. chop and peel your squash into larger than bite size pieces and place it into a pot with 2 cups water and 1/2 tsp salt ( about )
2. Cook the squash on medium high heat for 15-20 minutes ( or until squash is tender ).
3. In the meantime rinse your beans and chop your kale
4. Once the squash is tender crush it with your spoon leaving some chunks. Then add the can of coconut milk, 1 more cup of water ( if you want the soup a thicker consistency you can not add extra water ). Add the rinsed can of beans, curry powder and chopped kale, season with more salt.
5. Stir then cover with a lid, reduce the heat to medium low. Cook for 10 more minutes
6. Serve and enjoy
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