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Recipes in this Video
10 recipes
gluten-freeplant-basednut-free
Chocolate Quinoa Porridge is a modern twist on traditional porridge, combining the nutritional benefits of quinoa with the indulgent flavor of chocolate. This dish reflects the growing trend of incorporating ancient grains into breakfast meals, offering a hearty and satisfying start to the day. As quinoa gains popularity worldwide, variations of this porridge can be found in many cultures, each adding unique toppings and flavors to enhance the experience.
Ingredients
- ●quinoa
- ●cocoa powder
- ●milk
- ●maple syrup
- ●vanilla extract
- ●salt
- ●dark chocolate
- ●banana
- ●nuts
- ●cinnamon
- ●berries
- ●water
Instructions
- 1Rinse quinoa under cold water until water runs clear.
- 2Combine quinoa and water in a saucepan and bring to a boil over medium heat.
- 3Reduce heat to low, cover, and simmer until quinoa is tender, about 15 minutes.
- 4Stir in cocoa powder, milk, maple syrup, vanilla extract, and salt.
- 5Cook for an additional 5 minutes, stirring occasionally, until creamy.
- 6Remove from heat and let sit for a few minutes to thicken.
- 7Chop dark chocolate and stir it into the porridge until melted.
- 8Serve warm topped with sliced banana, nuts, and berries.
- 9Sprinkle with cinnamon for added flavor.
- 10Enjoy immediately or store in the refrigerator for meal prep.
Ingredient Alternatives
milk
Healthier: almond milk
Cheaper: water
Almond milk reduces calories while maintaining creaminess.
dark chocolate
Healthier: cacao nibs
Cheaper: semi-sweet chocolate chips
Cacao nibs are less processed and lower in sugar.
maple syrup
Healthier: honey
Cheaper: brown sugar
Honey provides similar sweetness with less processing.
nuts
Healthier: seeds
Cheaper: oats
Seeds are nut-free and provide similar crunch.
Techniques
boiling
Equipment
saucepanmeasuring cupsspoonknife
milknuts
Also Known As
Chocolate Quinoa BreakfastQuinoa Chocolate Oatmeal
Ingredients
- ●1 cup all-purpose flour
- ●2 tbsp cocoa powder
- ●2 tbsp sugar
- ●1 tsp baking powder
- ●1/2 tsp salt
- ●1 cup milk
- ●1 large egg
- ●2 tbsp melted butter
- ●1 tsp vanilla extract
- ●1 cup fresh strawberries, sliced
- ●1/4 cup chocolate syrup
Instructions
- 1In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
- 2In another bowl, mix the milk, egg, melted butter, and vanilla extract until well combined.
- 3Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- 4Preheat your waffle iron according to the manufacturer's instructions.
- 5Pour an appropriate amount of batter onto the preheated waffle iron and cook until golden brown and crispy, about 5 minutes.
- 6Remove the waffle and repeat with the remaining batter.
- 7Serve the waffles warm, topped with sliced strawberries and drizzled with chocolate syrup.
Equipment
waffle ironmixing bowlswhiskmeasuring cupsmeasuring spoons
Ingredients
- ●1 cup rolled oats
- ●2 cups almond milk
- ●1/2 cup raspberries
- ●1/4 cup Greek yogurt
- ●2 tbsp honey
- ●1 tsp vanilla extract
- ●1/2 tsp cinnamon
- ●1/4 cup chopped nuts (optional)
Instructions
- 1In a mixing bowl, combine rolled oats, almond milk, Greek yogurt, honey, vanilla extract, and cinnamon.
- 2Stir the mixture until well combined.
- 3Fold in the raspberries gently to avoid crushing them.
- 4Divide the mixture into two jars or containers with lids.
- 5Seal the jars and refrigerate overnight (or at least 4 hours).
- 6In the morning, give the oats a good stir before serving.
- 7Top with additional raspberries and chopped nuts if desired.
- 8Enjoy your Raspberry Vanilla Overnight Oats cold.
Equipment
mixing bowlspoonjars or containers with lids
Ingredients
- ●1 cup lentils, rinsed and drained
- ●2 medium carrots, grated
- ●1/2 red onion, finely chopped
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup olive oil
- ●2 tbsp lemon juice
- ●1 tsp cumin
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1In a pot, add the lentils and cover with water. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender. Drain and let cool.
- 2In a large bowl, combine the grated carrots, chopped red onion, and parsley.
- 3In a small bowl, whisk together the olive oil, lemon juice, cumin, salt, and black pepper to make the dressing.
- 4Add the cooled lentils to the bowl with the vegetables.
- 5Pour the dressing over the lentil and vegetable mixture and toss to combine.
- 6Taste and adjust seasoning if necessary.
- 7Let the salad sit for at least 15 minutes to allow the flavors to meld before serving.
Equipment
potlarge bowlsmall bowlwhisk
Ingredients
- ●1 can (15 oz) chickpeas, drained and rinsed
- ●1/4 cup soy sauce
- ●2 tbsp honey or maple syrup
- ●1 tbsp rice vinegar
- ●1 tbsp sesame oil
- ●2 cloves garlic, minced
- ●1 tsp fresh ginger, grated
- ●1 tbsp cornstarch
- ●2 tbsp water
- ●1 tbsp sesame seeds
- ●2 green onions, sliced
Instructions
- 1In a medium bowl, whisk together soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, and grated ginger.
- 2In a small bowl, mix cornstarch and water until smooth to create a slurry.
- 3In a skillet over medium heat, add the chickpeas and pour the soy sauce mixture over them.
- 4Cook for about 5 minutes, stirring occasionally, until the chickpeas are heated through.
- 5Add the cornstarch slurry to the skillet and stir well to combine.
- 6Continue cooking for another 2-3 minutes until the sauce thickens and coats the chickpeas.
- 7Remove from heat and sprinkle with sesame seeds and sliced green onions.
- 8Serve warm as a side dish or over rice as a main dish.
Equipment
medium bowlsmall bowlskilletwhiskspatula
Ingredients
- ●4 medium potatoes, peeled and diced
- ●1 cup green peas, fresh or frozen
- ●1/2 cup red onion, finely chopped
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup olive oil
- ●2 tbsp lemon juice
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp garlic powder
Instructions
- 1Boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and let cool.
- 2If using fresh peas, blanch them in boiling water for 2-3 minutes, then drain. If using frozen peas, simply thaw them.
- 3In a large bowl, combine the cooled potatoes, peas, red onion, and parsley.
- 4In a small bowl, whisk together the olive oil, lemon juice, salt, black pepper, and garlic powder.
- 5Pour the dressing over the potato and pea mixture and toss gently to combine.
- 6Taste and adjust seasoning if necessary.
- 7Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
- 8Serve chilled or at room temperature.
Equipment
potcolandermixing bowlwhiskknifecutting board
Ingredients
- ●8 oz pasta (spaghetti or fettuccine)
- ●2 cups mushrooms (sliced)
- ●2 tbsp miso paste
- ●2 tbsp unsalted butter
- ●2 cloves garlic (minced)
- ●1/4 cup vegetable broth
- ●1/4 cup grated Parmesan cheese (optional)
- ●2 tbsp olive oil
- ●Salt to taste
- ●Black pepper to taste
- ●Chopped parsley for garnish
Instructions
- 1Cook the pasta according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat olive oil over medium heat.
- 3Add the sliced mushrooms and sauté until they are golden brown, about 5-7 minutes.
- 4Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- 5In a small bowl, mix the miso paste with the vegetable broth until smooth.
- 6Add the miso mixture to the skillet with the mushrooms and stir well to combine.
- 7Add the butter and let it melt, stirring to create a creamy sauce.
- 8Season with salt and black pepper to taste.
- 9Add the cooked pasta to the skillet and toss to coat in the sauce.
- 10If using, sprinkle the grated Parmesan cheese over the pasta and toss again.
- 11Serve hot, garnished with chopped parsley.
Equipment
Large potSkilletColanderMixing bowl
vegetarianveganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 block (14 oz) firm tofu, drained and cubed
- ●2 cups broccoli florets
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 inch ginger, grated
- ●1 can (14 oz) coconut milk
- ●2 tbsp curry powder
- ●1 tbsp soy sauce
- ●1 tbsp vegetable oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- 1Heat the vegetable oil in a large pan over medium heat.
- 2Add the chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- 4Add the curry powder and stir well to coat the onions, cooking for 1-2 minutes.
- 5Pour in the coconut milk and soy sauce, stirring to combine.
- 6Add the cubed tofu and broccoli florets to the pan, gently stirring to coat them in the sauce.
- 7Bring the mixture to a simmer, then reduce the heat to low and cover the pan.
- 8Let it cook for about 15-20 minutes, stirring occasionally, until the broccoli is tender and the tofu is heated through.
- 9Season with salt and black pepper to taste.
- 10Serve hot, garnished with fresh cilantro.
Equipment
large panspatulaknifecutting board
🌶️🌶️🌶️Low
Ingredients
- ●200g linguine pasta
- ●1 cup fresh peas
- ●1 large leek, sliced
- ●2 cloves garlic, minced
- ●2 tbsp olive oil
- ●1/2 cup vegetable broth
- ●1/4 cup grated Parmesan cheese
- ●Salt to taste
- ●Black pepper to taste
- ●Fresh basil for garnish
Instructions
- 1Cook the linguine pasta according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the sliced leek and sauté for about 3-4 minutes until softened.
- 4Stir in the minced garlic and cook for an additional minute until fragrant.
- 5Add the fresh peas and vegetable broth to the skillet, and cook for about 5 minutes until the peas are tender.
- 6Season with salt and black pepper to taste.
- 7Add the cooked linguine to the skillet and toss to combine with the pea and leek mixture.
- 8Sprinkle the grated Parmesan cheese over the pasta and toss again until well mixed.
- 9Serve hot, garnished with fresh basil.
Equipment
Large potSkilletColanderServing spoon
Crepes originated in Brittany, France, where they were traditionally made with buckwheat flour. These thin pancakes are a staple of French cuisine, enjoyed both sweet and savory. Today, crepes are celebrated worldwide, often filled with a variety of ingredients, showcasing their versatility and appeal.
Ingredients
- ●all-purpose flour
- ●eggs
- ●milk
- ●water
- ●butter
- ●salt
- ●sugar
- ●vanilla extract
- ●lemon zest
- ●cocoa powder
- ●fruit preserves
- ●whipped cream
- ●chocolate sauce
- ●fresh fruit
- ●powdered sugar
Instructions
- 1In a mixing bowl, whisk together flour, eggs, milk, water, and melted butter until smooth.
- 2Add salt, sugar, and vanilla extract to the batter, mixing until well combined.
- 3Let the batter rest for at least 30 minutes at room temperature.
- 4Heat a non-stick skillet over medium heat and lightly grease with butter.
- 5Pour a ladleful of batter into the skillet, swirling to coat the bottom evenly.
- 6Cook for 1-2 minutes until the edges lift and the bottom is lightly golden.
- 7Flip the crepe and cook for another 1-2 minutes until golden on the other side.
- 8Transfer the cooked crepe to a plate and cover to keep warm.
- 9Repeat the process with the remaining batter, greasing the skillet as needed.
- 10Fill crepes with desired fillings such as fruit preserves, whipped cream, or chocolate sauce.
- 11Fold or roll the crepes and dust with powdered sugar before serving.
- 12Garnish with fresh fruit or lemon zest for added flavor.
milkeggsgluten
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