3 Cozy Worthy Recipes I make on repeat!
Recipes in this Video
Chickpea stew, often known as Chana Masala, has its roots in Indian cuisine, where chickpeas are a staple ingredient. This hearty dish is celebrated for its rich flavors and nutritional benefits, making it a popular choice in vegetarian diets. Today, variations of chickpea stew can be found globally, showcasing local spices and ingredients.
Ingredients
- ●chickpeas
- ●onion
- ●garlic
- ●ginger
- ●tomatoes
- ●coconut milk
- ●spinach
- ●cumin
- ●coriander
- ●turmeric
- ●cayenne pepper
- ●vegetable broth
- ●olive oil
- ●salt
- ●black pepper
Instructions
- 1Soak chickpeas overnight in water, then drain.
- 2Heat olive oil in a large pot over medium heat until shimmering.
- 3Add chopped onion and sauté until translucent, about 5 minutes.
- 4Stir in minced garlic and grated ginger; cook until fragrant, about 1 minute.
- 5Add diced tomatoes and cook until they break down, about 5-7 minutes.
- 6Stir in cumin, coriander, turmeric, and cayenne pepper; cook for 1-2 minutes.
- 7Add soaked chickpeas and vegetable broth; bring to a boil.
- 8Reduce heat and simmer for 30-40 minutes until chickpeas are tender.
- 9Stir in coconut milk and spinach; cook until spinach wilts, about 3-4 minutes.
- 10Season with salt and black pepper to taste.
- 11Serve hot with rice or bread.
Ingredient Alternatives
coconut milk
Healthier: light coconut milk
Cheaper: milk + cornstarch
Light coconut milk reduces calories while maintaining creaminess.
spinach
Healthier: kale
Cheaper: frozen spinach
Frozen spinach is often less expensive and has a longer shelf life.
Techniques
Equipment
Also Known As
Lentil and Mushroom Rice is a comforting dish that reflects the resourcefulness of home cooking in China, often made with whatever ingredients are on hand. Lentils and mushrooms are staples in many Chinese kitchens, celebrated for their hearty texture and nutritional benefits. This dish has gained popularity for its simplicity and adaptability, making it a favorite among vegetarians and health-conscious eaters.
Ingredients
- ●brown rice
- ●lentils
- ●mushrooms
- ●onion
- ●garlic
- ●vegetable broth
- ●soy sauce
- ●olive oil
- ●carrots
- ●celery
- ●green peas
- ●bay leaves
- ●thyme
- ●black pepper
- ●salt
Instructions
- 1Rinse brown rice and lentils under cold water until clear.
- 2Heat olive oil in a large pot over medium heat until shimmering.
- 3Add chopped onion, garlic, carrots, and celery; sauté until softened, about 5-7 minutes.
- 4Stir in sliced mushrooms and cook until they release moisture, about 3-4 minutes.
- 5Add rinsed lentils and brown rice to the pot; stir to combine.
- 6Pour in vegetable broth and soy sauce; add bay leaves and thyme.
- 7Bring to a boil, then reduce heat to low and cover.
- 8Simmer for about 30-35 minutes, or until rice and lentils are tender.
- 9Stir in green peas and cook for an additional 5 minutes.
- 10Remove bay leaves before serving; fluff rice with a fork.
- 11Season with black pepper and salt to taste.
- 12Serve warm, garnished with fresh herbs if desired.
Ingredient Alternatives
vegetable broth
Healthier: water
Cheaper: chicken broth
Water reduces sodium while maintaining moisture.
brown rice
Healthier: quinoa
Cheaper: white rice
Quinoa offers more protein but white rice is cheaper.
mushrooms
Healthier: shiitake mushrooms
Cheaper: button mushrooms
Button mushrooms are more widely available.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is less expensive and has a neutral flavor.
Techniques
Equipment
Also Known As
Ingredients
- ●200g udon noodles
- ●4 cups vegetable broth
- ●1 tbsp soy sauce
- ●1 tbsp miso paste
- ●1 tsp sesame oil
- ●1/2 cup sliced shiitake mushrooms
- ●1/2 cup bok choy, chopped
- ●1/4 cup green onions, sliced
- ●1 clove garlic, minced
- ●1 tsp ginger, grated
- ●1/2 tsp chili flakes (optional)
- ●Salt to taste
Instructions
- 1Cook the udon noodles according to package instructions. Drain and set aside.
- 2In a large pot, heat the sesame oil over medium heat.
- 3Add the minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
- 4Stir in the sliced shiitake mushrooms and cook for another 2-3 minutes until softened.
- 5Add the vegetable broth, soy sauce, and miso paste to the pot, stirring to combine.
- 6Bring the mixture to a simmer and let it cook for about 5 minutes.
- 7Add the chopped bok choy and chili flakes (if using) to the pot, cooking for an additional 2-3 minutes until the bok choy is tender.
- 8Season the soup with salt to taste.
- 9Divide the cooked udon noodles into bowls and ladle the hot soup over them.
- 10Garnish with sliced green onions before serving.
Equipment
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