Easy Meals using what you have at Home (vegan, tasty)
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Recipes in this Video
5 recipes
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 can (15 oz) chickpeas, drained and rinsed
- ●1 tbsp olive oil
- ●1/2 tsp cumin
- ●1/2 tsp paprika
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●4 small corn tortillas
- ●1 avocado, sliced
- ●1/2 cup cherry tomatoes, halved
- ●1/4 cup fresh cilantro, chopped
- ●1 lime, cut into wedges
Instructions
- 1In a skillet, heat olive oil over medium heat.
- 2Add the drained chickpeas to the skillet and season with cumin, paprika, salt, and black pepper.
- 3Cook for about 5-7 minutes, stirring occasionally, until the chickpeas are heated through and slightly crispy.
- 4While the chickpeas are cooking, warm the corn tortillas in a separate pan or microwave until pliable.
- 5To assemble the tacos, place a portion of the chickpeas on each tortilla.
- 6Top with sliced avocado, cherry tomatoes, and chopped cilantro.
- 7Serve with lime wedges on the side for squeezing over the tacos.
Equipment
skilletspatulaserving plates
Kaiserschmarrn, a beloved dessert from Austria, has roots in the 19th century, often associated with Emperor Franz Joseph I. Traditionally served as a sweet treat, it symbolizes comfort and indulgence, often enjoyed during festive occasions. Today, variations abound, with some adding fruit or nuts, making it a popular dish in alpine regions and beyond.
Ingredients
- ●eggs
- ●milk
- ●flour
- ●sugar
- ●salt
- ●butter
- ●vanilla extract
- ●raisins
- ●powdered sugar
- ●apple sauce
- ●plum compote
- ●lemon zest
Instructions
- 1Separate the eggs into yolks and whites.
- 2Whisk egg yolks with milk, sugar, and vanilla extract until smooth.
- 3Sift in flour and salt, and mix until combined.
- 4In a separate bowl, beat egg whites until stiff peaks form.
- 5Gently fold the egg whites into the batter until just combined.
- 6Heat butter in a large skillet over medium heat until bubbling.
- 7Pour the batter into the skillet and sprinkle with raisins.
- 8Cook for 3-4 minutes until the bottom is golden brown.
- 9Flip the pancake in quarters and cook for another 3-4 minutes until golden.
- 10Use two forks to tear the pancake into bite-sized pieces.
- 11Dust with powdered sugar and serve with apple sauce or plum compote.
Ingredient Alternatives
butter
Healthier: coconut oil
Cheaper: margarine
Coconut oil adds a subtle flavor and is dairy-free.
milk
Healthier: almond milk
Cheaper: water
Almond milk is lower in calories and suitable for lactose-intolerant individuals.
flour
Healthier: whole wheat flour
Cheaper: all-purpose flour
Whole wheat flour adds fiber and nutrients.
raisins
Healthier: dried cranberries
Cheaper: dried apricots
Dried cranberries provide a tart contrast to sweetness.
Techniques
mixingfoldingpan-frying
Equipment
large skilletmixing bowlswhiskspatula
🌶️🌶️🌶️Lowglutendairyeggs
Also Known As
Emperor's MessKaiserschmarren
Ingredients
- ●4 cups vegetable broth
- ●2 tbsp miso paste
- ●200g ramen noodles
- ●1 cup sliced mushrooms
- ●1 cup baby spinach
- ●1/2 cup chopped green onions
- ●1 tbsp soy sauce
- ●1 tsp sesame oil
- ●1/2 tsp grated ginger
- ●1/2 tsp garlic powder
- ●1/2 tsp chili flakes (optional)
Instructions
- 1In a large pot, bring the vegetable broth to a simmer over medium heat.
- 2Add the miso paste to the broth and stir until fully dissolved.
- 3Add the sliced mushrooms and cook for about 5 minutes until they soften.
- 4Stir in the ramen noodles and cook according to package instructions, usually about 3-4 minutes.
- 5Once the noodles are cooked, add the baby spinach and cook for an additional minute until wilted.
- 6Stir in the soy sauce, sesame oil, grated ginger, garlic powder, and chili flakes if using.
- 7Taste the soup and adjust seasoning if necessary.
- 8Remove from heat and ladle the soup into bowls.
- 9Garnish with chopped green onions before serving.
- 10Serve hot and enjoy your quick miso noodle soup.
Equipment
large potmeasuring cupsmeasuring spoonsstirring spoon
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 cup all-purpose flour
- ●1 cup plant-based milk
- ●1/4 cup sugar
- ●1/4 tsp salt
- ●1 tsp vanilla extract
- ●1/2 tsp baking powder
- ●1/4 cup applesauce
- ●1/4 cup raisins
- ●2 tbsp coconut oil (for frying)
- ●Powdered sugar (for serving)
- ●Fruit compote (for serving)
Instructions
- 1In a mixing bowl, combine the flour, sugar, salt, and baking powder.
- 2In another bowl, whisk together the plant-based milk, vanilla extract, and applesauce.
- 3Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the raisins.
- 4Heat 1 tablespoon of coconut oil in a large skillet over medium heat.
- 5Pour half of the batter into the skillet and cook until the bottom is golden brown, about 3-4 minutes.
- 6Using a spatula, flip the pancake and cook the other side until golden brown, about 2-3 minutes.
- 7Remove from the skillet and repeat with the remaining batter, adding more coconut oil as needed.
- 8Once both pancakes are cooked, use a fork to tear them into bite-sized pieces.
- 9Serve warm, dusted with powdered sugar and accompanied by fruit compote.
Equipment
mixing bowlswhiskspatulaskillet
Ingredients
- ●1 cup jasmine rice
- ●2 cups water
- ●1 block (14 oz) firm tofu, drained and pressed
- ●1/4 cup peanut butter
- ●2 tbsp soy sauce
- ●1 tbsp sesame oil
- ●1 tbsp honey or maple syrup
- ●1/2 tsp garlic powder
- ●1/2 tsp ginger powder
- ●1/4 cup chopped green onions
- ●1/4 cup chopped cilantro
- ●1/4 cup crushed peanuts
- ●Salt and pepper to taste
Instructions
- 1Rinse the jasmine rice under cold water until the water runs clear.
- 2In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed.
- 3While the rice is cooking, prepare the tofu. Cut the pressed tofu into cubes.
- 4In a large skillet, heat sesame oil over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Season with salt and pepper.
- 5In a small bowl, mix together peanut butter, soy sauce, honey (or maple syrup), garlic powder, and ginger powder until smooth. If the sauce is too thick, add a little water to reach desired consistency.
- 6Once the tofu is cooked, pour the peanut sauce over the tofu and stir to coat evenly. Cook for an additional 2-3 minutes until heated through.
- 7Fluff the cooked rice with a fork and divide it into serving bowls.
- 8Top each bowl of rice with the peanut tofu mixture.
- 9Garnish with chopped green onions, cilantro, and crushed peanuts before serving.
Equipment
Medium saucepanLarge skilletMixing bowlCutting boardKnife
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