pureveggieplanets

[pureveggieplanets]

Crispy Baked Chicken Thighs and Drumsticks

Click Here to Full Recipe

[pureveggieplanets]

https://www.chefadora.com/678sarin/grilled-flank-steak-with-chimichurri-sauce-6auikilalb

[pureveggieplanets]

Recipe: Pumpkin Curry

Ingredients:

- 1 small pumpkin, peeled and diced

- 1 onion, chopped

- 2 cloves of garlic, minced

- 1 red bell pepper, sliced

- 1 can of coconut milk

- 2 tablespoons of red curry paste

- 1 tablespoon of curry powder

- 1 tablespoon of turmeric

- 1 tablespoon of cumin

- 1 tablespoon of coriander

- Salt and pepper to taste

- Fresh cilantro for garnish

Instructions:

1. In a large pot, sauté the onion and garlic until fragrant.

2. Add the red curry paste, curry powder, turmeric, cumin, and coriander to the pot and stir to combine.

3. Add the diced pumpkin and bell pepper to the pot and stir to coat in the spice mixture.

4. Pour in the coconut milk and stir to combine. Bring the mixture to a simmer.

5. Cover the pot and let the curry cook for about 20-25 minutes, or until the pumpkin is tender.

6. Season with salt and pepper to taste.

7. Serve the pumpkin curry hot, garnished with fresh cilantro.

Nutritious Pairings:

- Serve the pumpkin curry over brown rice or quinoa for a complete and nutritious meal.

- Add some steamed broccoli or spinach on the side for extra greens.

- Sprinkle some toasted pumpkin seeds on top for added crunch and nutrition.

- Enjoy a side of plain Greek yogurt for a creamy and tangy contrast to the spicy curry.

Preparing Time:

- Preparing the pumpkin curry should take about 10 minutes, while cooking time is around 25 minutes, making the total time about 35 minutes.

FAQs:

Q: Can I use other types of squash instead of pumpkin in this curry?

A: Yes, you can substitute butternut squash, acorn squash, or kabocha squash for the pumpkin in this recipe. Just make sure to adjust the cooking time accordingly, as different types of squash may cook at different rates.

Q: Is this pumpkin curry spicy?

A: The level of spiciness in the curry can be adjusted by adding more or less red curry paste. If you prefer a milder curry, you can reduce the amount of curry paste or use a mild curry powder.

Q: Can I make this curry ahead of time?

A: Yes, this pumpkin curry can be made ahead of time and reheated before serving. Just store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.

Q: Can I freeze leftovers of this pumpkin curry?

A: Yes, you can freeze leftovers of this curry for up to 3 months. Just let it cool completely before transferring to a freezer-safe container. Thaw in the refrigerator overnight before reheating.

Q: Can I make this curry vegan?

A: Yes, this pumpkin curry is naturally vegan as long as you use a vegan-friendly red curry paste and coconut milk. Just make sure to check the labels of the products you are using to ensure they are vegan-friendly.

Overall, this pumpkin curry is a delicious and nutritious meal option that is perfect for the fall season. It is packed with flavor from the warm spices and creamy coconut milk, making it a comforting and satisfying dish. Serve it with your favorite grains and vegetables for a complete and balanced meal. Enjoy!

[pureveggieplanets]

Recipe: Vegetarian Slow Cooker Pumpkin and Spinach Lasagne

Ingredients:

- 1 small pumpkin, peeled, seeded, and diced

- 1 cup baby spinach, chopped

- 1 onion, diced

- 3 cloves garlic, minced

- 1 can diced tomatoes

- 1 can tomato sauce

- 1 tsp dried basil

- 1 tsp dried oregano

- 1/2 tsp salt

- 1/4 tsp black pepper

- 1 cup ricotta cheese

- 1 cup shredded mozzarella cheese

- 1/2 cup grated Parmesan cheese

- 1 box no-boil lasagne noodles

Instructions:

1. In a large bowl, mix together diced pumpkin, chopped spinach, diced onion, minced garlic, diced tomatoes, tomato sauce, basil, oregano, salt, and pepper.

2. In a separate bowl, mix together ricotta, mozzarella, and Parmesan cheese.

3. Spoon a layer of the pumpkin mixture into the bottom of the slow cooker.

4. Add a layer of lasagne noodles on top of the pumpkin mixture.

5. Spread a layer of the cheese mixture on top of the lasagne noodles.

6. Repeat layers until all ingredients are used, ending with a layer of cheese on top.

7. Cover and cook on low for 4-6 hours, or until the lasagne noodles are cooked through and the pumpkin is tender.

8. Serve hot and enjoy!

Nutrition per serving:

- Calories: 350

- Fat: 12g

- Carbohydrates: 45g

- Fiber: 5g

- Protein: 15g

Preparing time: 30 minutes

Cooking time: 4-6 hours

FAQs:

1. Can I use fresh pumpkin instead of canned pumpkin?

Yes, you can definitely use fresh pumpkin in this recipe! Simply peel, seed, and dice the pumpkin and use it in place of the canned pumpkin. Just make sure to cook the fresh pumpkin until it is tender before adding it to the slow cooker.

2. Can I add other vegetables to the lasagne?

Yes, feel free to add any other vegetables you like to this lasagne! Some great options include zucchini, bell peppers, mushrooms, or eggplant. Just make sure to chop them up into small pieces so they cook evenly in the slow cooker.

3. Can I make this lasagne ahead of time?

Yes, you can assemble the lasagne ahead of time and store it in the refrigerator until ready to cook. Simply follow the instructions up to step 6, cover the slow cooker with plastic wrap, and refrigerate until ready to cook. When ready, remove the plastic wrap and cook as directed.

4. Can I freeze leftovers?

Yes, you can definitely freeze any leftovers from this lasagne! Simply let the lasagne cool completely, then transfer individual portions to airtight containers or freezer bags. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and reheat in the microwave or oven until heated through.

5. Can I make this lasagne dairy-free?

Yes, you can easily make this lasagne dairy-free by using dairy-free cheeses in place of the ricotta, mozzarella, and Parmesan cheeses. There are many great dairy-free cheese options available at most grocery stores that work well in lasagne recipes.

[pureveggieplanets]

Recipe for Mushroom Bolognese:

Ingredients:

- 1 lb of cremini mushrooms, chopped

- 1 onion, chopped

- 3 cloves of garlic, minced

- 1 carrot, diced

- 1 celery stalk, diced

- 1 can of crushed tomatoes

- 1 tsp of dried oregano

- 1 tsp of dried basil

- Salt and pepper to taste

- 1/2 cup of red wine

- 1/4 cup of vegetable broth

- 1 tbsp of olive oil

- 1 lb of whole wheat spaghetti

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, carrot, and celery and sauté until the vegetables are soft, about 5 minutes.

2. Add the chopped mushrooms to the skillet and cook until they release their liquid and start to brown, about 10 minutes.

3. Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Pour in the red wine and vegetable broth and simmer for 20 minutes, stirring occasionally.

4. Cook the spaghetti according to the package instructions. Drain and set aside.

5. Serve the mushroom Bolognese over the cooked spaghetti and enjoy!

Nutrition per serving:

- Calories: 350

- Fat: 5g

- Carbohydrates: 65g

- Fiber: 10g

- Protein: 12g

Preparation time: 40 minutes

[pureveggieplanets]

Easy Italian Gnudi Recipe

Ingredients

1 pound fresh baby spinach

1 ½ pounds whole milk ricotta

1 ¼ cups grated parmesan cheese

6 large eggs

3 ½ cups 00 or all-purpose flour

Sea salt and fresh cracked pepper to taste

½ Pomodoro recipe

Servings: 30

Prep Time: 20minutes minutes

Cook Time: 10minutes minutes

Instructions

1.Add the baby spinach to a large pot of boiling salted water and cook for 2 to 3 minutes or until wilted.

2.Run the spinach under cold water and chill in the strainer over a bowl in the refrigerator for 10 minutes.

3.Next, add the ricotta cheese to a strainer in a bowl and drain off as much liquid from the cheese as possible, which takes about 10 minutes.

4.Remove the baby spinach from the refrigerator and finely mince it and add to a large bowl along with the ricotta, parmesan, eggs, salt, and pepper until completely combined.

5.Add in the flour and mix to form a sticky dough. You may need to add in a bit more or use a bit less as it is more about feel than anything.

6.Scoop out about 3-4 tablespoons and roll them around in a small bowl of flour to coat and then roll them in your hand to form a ball. Repeat until all the dough has been rolled and set aside.

7.Cooking in batches add them to a large pot of boiling salted water for 4-5 minutes or until they float to the top.

8.Serve them with hot Pomodoro sauce with optional garnishes of grated parmesan cheese and basil leaves

[pureveggieplanets]

Recipe: Curried Pumpkin Soup

Ingredients:

- 1 small pumpkin, peeled and diced

- 1 onion, chopped

- 2 cloves of garlic, minced

- 1 tbsp curry powder

- 1 tsp ground cumin

- 4 cups vegetable broth

- 1 cup coconut milk

- Salt and pepper to taste

- Optional toppings: chopped cilantro, coconut flakes, and a drizzle of coconut milk

Instructions:

1. In a large pot, heat some oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.

2. Add the pumpkin, curry powder, and cumin to the pot. Stir to coat the pumpkin in the spices.

3. Pour in the vegetable broth and bring the mixture to a simmer. Cook for about 20-25 minutes, or until the pumpkin is soft.

4. Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup to a blender in batches to blend until smooth.

5. Stir in the coconut milk and season with salt and pepper to taste.

6. Serve the soup hot, topped with chopped cilantro, coconut flakes, and a drizzle of coconut milk.

Nutrition per serving:

- Calories: 200

- Fat: 12g

- Carbohydrates: 20g

- Protein: 3g

- Fiber: 4g

Preparation time: 40 minutes

Enjoy this warm and comforting Curried Pumpkin Soup on a chilly day!

[pureveggieplanets]

Pork With Tofu And Green Peppers

Ingredients

1lb Pork Tenderloin

1 Tofu

1 Tbsp Cooking Oil

1 Tbsp Shaoxing Cooking Wine

1 Tbsp Soy Sauce

1 tsp Chili Sauce

1/2 tsp Sichuan Peppercorns

1/4 tsp Salt

1/2 cup Long Green Peppers

1/4 cup Water

Directions

Step 1

Heat the oil in a wok or large skillet over medium-high heat.

Step 2

Add the pork and cook until browned.

Step 3

Add the tofu and cook until browned.

Step 4

Add the Shaoxing wine, soy sauce, chili sauce, Sichuan peppercorn, and salt.

Step 5

Stir to combine.

Serves-4

[pureveggieplanets]

Roasted Red Peppers Sandwich

Ingredients

1/2 cup Red Bell Peppers

1/4 cup Olives

1/4 cup Blue Cheese

1/4 cup Mayonnaise

2 slices Panko Breadcrumbs

Serves-4

Directions

Step 1

Spread the mayonnaise on one slice of bread.

Step 2

Top with the roasted red peppers, olives, and cheese.

Step 3

Add the other slice of bread on top.

Step 4

Enjoy!

[pureveggieplanets]

Beef Stew Recipe

Ingredients:

- 1 lb beef stew meat, cubed

- 1 onion, diced

- 2 carrots, peeled and sliced

- 2 celery stalks, sliced

- 3 potatoes, peeled and cubed

- 4 cups beef broth

- 1 can diced tomatoes

- 2 cloves garlic, minced

- 1 tsp dried thyme

- 1 tsp dried rosemary

- Salt and pepper to taste

- 2 tbsp olive oil

Instructions:

1. In a large pot, heat olive oil over medium heat. Add beef stew meat and brown on all sides.

2. Add onion, carrots, and celery to the pot and sauté until vegetables are softened.

3. Stir in garlic, thyme, and rosemary, and cook for another minute.

4. Add beef broth, diced tomatoes, and potatoes to the pot. Bring to a boil, then reduce heat to low and simmer for 1-2 hours, or until beef is tender.

5. Season with salt and pepper to taste before serving.

Nutrition per serving:

- Calories: 350

- Fat: 12g

- Carbohydrates: 25g

- Protein: 30g

Preparation time: 30 minutes

Cooking time: 1-2 hours

[pureveggieplanets]

Recipe: Chicken Cobbler

Ingredients:

- 2 cups cooked, shredded chicken

- 1 cup frozen mixed vegetables

- 1 can cream of chicken soup

- 1 cup chicken broth

- 1 cup self-rising flour

- 1/2 cup milk

- 1/4 cup melted butter

- Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.

2. In a large mixing bowl, combine shredded chicken, mixed vegetables, cream of chicken soup, and chicken broth. Season with salt and pepper.

3. Pour chicken mixture into a baking dish.

4. In a separate bowl, mix together self-rising flour, milk, and melted butter to form a dough.

5. Drop spoonfuls of the dough over the chicken mixture.

6. Bake in the preheated oven for 25-30 minutes, or until the cobbler topping is golden brown.

Nutrition per serving:

- Calories: 350

- Fat: 15g

- Carbohydrates: 25g

- Protein: 25g

Preparation time: 45 minutes

FAQS:

1. Can I use fresh vegetables instead of frozen?

Yes, you can use fresh vegetables in this recipe. Just be sure to chop them into small pieces before adding them to the chicken mixture.

2. Can I use a different type of soup?

Yes, you can use any cream-based soup in place of cream of chicken soup. Cream of mushroom or cream of celery would also work well in this recipe.

3. Can I make this recipe ahead of time?

Yes, you can assemble the cobbler ahead of time and refrigerate it until you are ready to bake it. Just be sure to add a few extra minutes to the baking time if the cobbler is cold when you put it in the oven.

[pureveggieplanets]

Recipe: Baked Potato in the Air Fryer

Ingredients:

- 4 medium-sized potatoes

- 1 tablespoon olive oil

- Salt and pepper, to taste

- Optional toppings: sour cream, shredded cheese, chives, bacon bits

Instructions:

1. Wash and scrub the potatoes under running water to remove any dirt. Pat dry with a paper towel.

2. Pierce each potato several times with a fork to allow steam to escape while cooking.

3. Rub the potatoes with olive oil and season generously with salt and pepper.

4. Preheat the air fryer to 400°F (200°C).

5. Place the seasoned potatoes in the air fryer basket in a single layer, making sure there is space between each potato for air circulation.

6. Cook the potatoes for 35-40 minutes, flipping halfway through the cooking time, until they are crispy on the outside and tender on the inside.

7. Remove the potatoes from the air fryer and let them cool slightly before topping with your favorite toppings.

Nutrition per serving:

- Calories: 200

- Fat: 5g

- Carbohydrates: 35g

- Protein: 4g

Preparation time: 45 minutes

[pureveggieplanets]

Chicken Fajitas

Ingredients

1 lb Boneless, Skinless Chicken Breasts

1/2 cup Onions

1/2 cup Green Bell Peppers

1/2 cup Red Bell Peppers

1/4 cup Fresh Cilantro

1/4 cup Lime Juice

1/4 cup Olive Oil

1 tsp Thai Chili Powder

1/2 tsp Ground Cumin

1/4 tsp Salt

1/4 tsp Ground Black Pepper

4 Flour Tortillas

1/2 cup Cheddar Cheese

1/2 cup Sour Cream

serves 4

Nutrition Per Serving

CALORIES 473

FAT 26.5 g

PROTEIN 30.5 g

CARBS 29.8 g

Directions

Step 1

In a large bowl, combine the chicken, onion, green bell pepper, red bell pepper, cilantro, lime juice, olive oil, chili powder, cumin, salt, and black pepper.

Step 2

Heat a large skillet over medium heat.

Step 3

Spread the chicken mixture in the skillet and cook for 5-7 minutes, or until heated through.

Step 4

Warm the tortillas in a skillet or over an open flame.

Step 5

Place the chicken mixture on the tortillas and top with cheese and sour cream, if desired.

Step 6

Serve immediately.

[pureveggieplanets]

Red Curry Tofu

Ingredients

1 Tbsp Vegetable Oil

1 Onion

2 cloves Garlic

1 Tbsp Red Curry Paste

as needed Bamboo Shoots

as needed Straw Mushrooms

7 Red Bell Pepper

7 Green Bell Pepper

7 Light Coconut Milk

1 Tbsp Fish Sauce

1 Tbsp Lime Juice

1/2 tsp Granulated Sugar

7 1 pckg Tofu

1/4 cup Fresh Cilantro

Serves 4

Direction

Step 1

Heat the oil in a large pot over medium heat.

Step 2

Add the onion and cook until softened about 5 minutes.

Step 3

Add the garlic and red curry paste and cook for 1 minute more.

Step 4

Add the bamboo shoots, mushrooms, bell peppers, coconut milk, fish sauce, lime juice, and sugar. Bring to a boil, then reduce heat and simmer for 15 minutes.

Step 5

Add the tofu and cook until heated through about 5 minutes more.

Step 6

Stir in the cilantro and serve.

[pureveggieplanets]

Coconut Curry Chicken

Ingredients

1 lb Boneless, Skinless Chicken Breasts

1 Tbsp Olive Oil

7 Onion

2 cloves Garlic

1 Tbsp Curry Powder

1 tsp Ground Cumin

1 tsp Fresh Cilantro

1 tsp Ground Turmeric

as needed Unsweetened Light Coconut Milk

as needed Chickpeas

1 cup Broccoli Florets

1/2 cup Spinach Leaves

1/4 cup Fresh Cilantro

7 Lime

as needed Salt and Pepper

Make your favorite recipe easily at home, CLICK HERE

serves 4

Nutrition Per Serving

CALORIES 160

PROTEIN 24.6g

CARBS 8.1g

FAT 3.7 g

Directions

Step 1

Heat the olive oil in a large skillet over medium heat.

Step 2

Add the chicken and cook until browned on all sides.

Step 3

Add the onion, garlic, curry powder, cumin, coriander, and turmeric and cook for 1 minute more.

Step 4

Stir in the coconut milk, chickpeas, broccoli, spinach, cilantro, and lime juice.

Step 5

Bring to a boil, then reduce heat and simmer for 15 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 6

Season with salt and pepper to taste.

Step 7

Serve over rice or with naan bread.

[pureveggieplanets]

Korean Beaf Bowl

Ingredients

1 lb Ground Beef

1 Tbsp Soy Sauce

1 Tbsp Brown Sugar

1 Tbsp Rice Vinegar

1 Tbsp Sesame Oil

1 tsp Garlic Powder

1 tsp Ground Ginger

1/2 tsp Crushed Red Pepper Flakes

1/4 tsp Salt

1/4 tsp Ground Black Pepper

2 cups White Rice

1/2 cup Kimchi

2 Tbsp Scallions

1 Tbsp Sesame Seeds

Nutrition Per Serving

CALORIES 684

FAT 22.8 g

PROTEIN 36.7 g

CARBS 79.5 g

serves 4

Directions

Step 1

In a large bowl, combine the ground beef, soy sauce, brown sugar, rice vinegar, sesame oil, garlic powder, ground ginger, red pepper flakes, salt, and black pepper. Mix well until the beef is evenly coated.

Step 2

Heat a large skillet over medium-high heat. Add the beef mixture and cook, stirring frequently, until the beef is browned and cooked through.

Step 3

Serve the beef mixture over cooked rice. Top with kimchi, green onions, and sesame seeds.

[pureveggieplanets]

Creamy Leek And Artichoke Gratin

Ingredients

2 Tbsp Unsalted Butter

7 Leek

1 lb Artichoke Hearts

3 cloves Garlic

1/4 cup All-Purpose Flour

2 cups Milk

1 cup Gruyère Cheese

1/2 cup Parmesan Cheese

1/4 tsp Salt

1/8 tsp Ground Black Pepper

1/2 cup Panko Breadcrumbs

1 Tbsp Olive Oil

Serves 6

Nutrition Per Serving

CALORIES 271

FAT 16.2 g

PROTEIN 14.4 g

CARBS 16.8 g

Make your favorite recipe easily at home, CLICK HERE

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees c).

Step 2

Melt butter in a large skillet over medium heat. Add leeks and artichokes and cook until softened, about 5 minutes.

Step 3

Add garlic and cook for 1 minute more.

Step 4

Stir in flour and cook for 1 minute.

Step 5

Gradually whisk in milk. Bring to a simmer and cook, stirring constantly, until thickened, about 2 minutes.

Step 6

Remove from heat and stir in Gruyère, Parmesan, salt, and pepper.

Step 7

Pour mixture into a greased 9x13-inch baking dish.

Step 8

Combine panko breadcrumbs and olive oil in a small bowl. Sprinkle over the top of the gratin.

Step 9

Bake for 20-25 minutes, or until bubbly and golden brown.