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Recipes in this Video
5 recipes
veganplant-basedgluten-freenut-freesoy-free
Mango Masala Broccoli is a vibrant fusion dish that combines the sweetness of mango with the earthy spices typical of Indian cuisine. This dish reflects the Indian tradition of using seasonal produce and spices to create flavorful, nutritious meals. In modern cooking, it has been embraced for its health benefits and versatility, making it a popular choice in vegetarian and vegan diets.
Ingredients
- ●broccoli
- ●mango
- ●onion
- ●garlic
- ●ginger
- ●green chili
- ●cumin seeds
- ●coriander powder
- ●turmeric
- ●garam masala
- ●salt
- ●cooking oil
- ●lemon juice
- ●cilantro
Instructions
- 1Heat oil in a large skillet over medium heat until shimmering.
- 2Add cumin seeds and toast until fragrant, about 30 seconds.
- 3Stir in chopped onion and sauté until translucent, about 3-4 minutes.
- 4Add minced garlic and ginger, cooking until fragrant, about 1 minute.
- 5Add chopped green chili and sauté for another minute.
- 6Sprinkle in coriander powder, turmeric, and garam masala; stir to combine.
- 7Add broccoli florets and cook until bright green and tender-crisp, about 5-7 minutes.
- 8Stir in diced mango and cook until heated through, about 2-3 minutes.
- 9Season with salt and lemon juice; mix well.
- 10Garnish with chopped cilantro before serving.
Ingredient Alternatives
mango
Healthier: pineapple
Cheaper: canned peaches
Pineapple offers similar sweetness and acidity.
cooking oil
Healthier: coconut oil
Cheaper: vegetable oil
Coconut oil adds flavor while being healthier.
Techniques
sautéingmixing
Equipment
large skilletcutting boardknifespatula
🌶️🌶️🌶️Hot
Also Known As
Mango Spiced BroccoliSpicy Mango Broccoli
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●1 lb baby onions, peeled
- ●2 cups red wine
- ●2 tbsp olive oil
- ●1 tbsp balsamic vinegar
- ●1 tsp sugar
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 sprigs fresh thyme
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large mixing bowl, combine the red wine, olive oil, balsamic vinegar, sugar, salt, and black pepper.
- 3Add the peeled baby onions to the bowl and toss them in the marinade until well coated.
- 4Transfer the onions and marinade to a baking dish, spreading the onions out evenly.
- 5Place the fresh thyme sprigs on top of the onions.
- 6Cover the baking dish with aluminum foil and roast in the preheated oven for 30 minutes.
- 7After 30 minutes, remove the foil and continue roasting for an additional 15-20 minutes, or until the onions are tender and caramelized.
- 8Remove from the oven and let cool slightly before serving.
Equipment
baking dishmixing bowlaluminum foil
Ingredients
- ●2 cups shiitake mushrooms, sliced
- ●1 cup portobello mushrooms, sliced
- ●1/4 cup soy sauce
- ●2 tbsp honey
- ●1 tbsp rice vinegar
- ●1 tbsp sesame oil
- ●2 cloves garlic, minced
- ●1 tsp ginger, grated
- ●1 tbsp cornstarch
- ●1/4 cup water
- ●2 green onions, chopped
- ●1 tsp sesame seeds
Instructions
- 1In a bowl, mix soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger to create the teriyaki sauce.
- 2In a large skillet, heat a little oil over medium heat and add the sliced shiitake and portobello mushrooms.
- 3Sauté the mushrooms for about 5-7 minutes until they are tender and browned.
- 4In a small bowl, mix cornstarch and water to create a slurry.
- 5Pour the teriyaki sauce over the mushrooms in the skillet and stir to coat evenly.
- 6Add the cornstarch slurry to the skillet and stir until the sauce thickens, about 2-3 minutes.
- 7Remove from heat and garnish with chopped green onions and sesame seeds.
- 8Serve the teriyaki mushroom filets warm, either on their own or over rice.
Equipment
skilletmixing bowlmeasuring cupsmeasuring spoonsspatula
veganvegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-freelow-carbpaleo
Ingredients
- ●2 medium zucchinis
- ●1/4 cup olive oil
- ●1 tsp garlic powder
- ●1 tsp smoked paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp fresh lemon juice
- ●1 tbsp chopped fresh parsley (for garnish)
Instructions
- 1Preheat your grill to medium-high heat.
- 2Wash the zucchinis and slice them into thick rounds, about 1 inch thick.
- 3In a bowl, mix the olive oil, garlic powder, smoked paprika, salt, and black pepper.
- 4Brush the zucchini rounds with the olive oil mixture on both sides.
- 5Place the zucchini rounds on the grill and cook for about 4-5 minutes on each side, or until they are tender and have grill marks.
- 6Remove the zucchini from the grill and drizzle with fresh lemon juice.
- 7Garnish with chopped parsley before serving.
- 8Serve warm as a side dish or appetizer.
Equipment
grillbowlbrush
veganvegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 lb fresh green beans
- ●2 tbsp olive oil
- ●1 tsp smoked paprika
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp cayenne pepper
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp lemon juice
Instructions
- 1Wash and trim the green beans, removing any tough ends.
- 2In a large bowl, combine olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- 3Add the green beans to the bowl and toss until they are evenly coated with the spice mixture.
- 4Preheat a grill or grill pan over medium-high heat.
- 5Once hot, place the green beans on the grill and cook for about 5-7 minutes, turning occasionally, until they are charred and tender.
- 6Remove the green beans from the grill and place them in a serving dish.
- 7Drizzle with lemon juice before serving.
- 8Serve warm as a side dish.
Equipment
grillmixing bowlserving dish
🌶️🌶️🌶️Low
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