5 Dinners for $5 Each | Healthy & Affordable Meals | Extreme Grocery Budget | Alexis Thompson #4 скачать в хорошем качестве

5 Dinners for $5 Each | Healthy & Affordable Meals | Extreme Grocery Budget | Alexis Thompson #4

RECIPES: Vegetable soup ingredients: 1 bag of frozen cauliflower 1 sweet potato 1 red bell pepper 1 shallot 4 garlic cloves 1 tbsp curry powder 1 tsp paprika 1 tsp cumin 1 13.5 oz can full fat coconut milk 2 cups vegetable broth (2 cups water + 2 tbsp vegetable bouillon) Instructions Preheat the oven to 425F Peel and cube the sweet potato and add to a bowl Dice the red bell pepper and add to the sweet potatoes Add the entire bag of frozen cauliflower Coat the vegetables with the curry powder, paprika, and cumin Mix together with your hands and transfer to a lined baking sheet Roast for 30-35 minutes Once cooled, transfer the vegetables to a high-speed blender Add the can of coconut milk and vegetable broth Blend until you achieve a smooth, creamy consistency Ingredients 1 tablespoon olive oil 1 garlic clove 1 package potato gnocchi 13.5 ounce can full fat coconut milk 1 tsp vegetable bouillon 1 cup pumpkin puree 1/2 tsp dried thyme 1/2 tsp salt 1/2 tsp ground black pepper 4 cups loosely packed chopped kale Instructions Heat a tablespoon of olive oil over medium heat in a large pan. Add the garlic and cook until fragrant. Add the thyme, salt, and pepper Add the coconut milk and pumpkin puree and bring to a boil Then, add the potato gnocchi and lower the heat to low for 5 minutes Then, stir in the kale and cook until wilted Tofu, kale, Caesar wrap ingredients: 1 package of firm tofu 1/2 cup panko bread crumbs 1/4 cup plain flour 1/4 cup water Optional: salt & pepper Caesar dressing: 1/3 cup (vegan) mayonnaise (or regular mayo if you eat eggs) 2 tsp dijon mustard 1 tsp chopped capers 1 garlic clove 1 tbsp nutritional yeast Salt & pepper Other: Tortillas Kale Bread, 1 tbsp oil, thyme, rosemary, and garlic powder (or pre-made croutons) Instructions: In a bowl combine the flour and water In a separate bowl add the bread crumbs Slice the tofu into 6 pieces Dip the tofu into the flour batter; then toss it in the panko crumbs, pressing firmly and place it on a lined baking sheet Bake tofu at 425F for 30 minutes (or until crispy) For the dressing, chop the capers & garlic, then add the mayo, Dijon mustard, nutritional yeast, salt, and pepper and mix until well combined When the tofu is done, turn the oven to broil and make the croutons by chopping a few pieces of bread, adding oil, thyme, rosemary, & garlic Broil for a few minutes (I don't recommend using parchment paper like I did in the video. It can burn!) Once the croutons are out of the oven, assemble the wrap Spread the dressing onto a tortilla, add a handful of kale, 1 of the crispy tofu pieces, and the croutons Roll into a wrap and cut in half Tempeh stir-fry ingredients: 1 cup brown rice (1/2 for this recipe & half for the nourish bowls) 1 package of tempeh 1 package of cooked or frozen shelled edamame (use only 1/2 for this recipe) 2 peeled carrots 1 head of cabbage (1/2 for this recipe) 3 tbsp soy sauce + more if you'd like 1 tbsp toasted sesame oil 1 tbsp oil (olive or avocado is fine) Instructions: Cook rice according to package instructions Crumble the tempeh Add 1 tbsp of oil to a pan or pot, cook the crumbled tempeh for about 8 minutes, and remove from pan Chop 1/2 head of cabbage and add to heated pan or pot Cook for 10-12 minutes (until cabbage is wilted but still crunchy) Peel 2 large carrots Add soy sauce and toasted sesame oil to the cabbage before adding the cooked tempeh, edamame, and carrots Cook on medium heat for a few minutes while stirring Remove from heat and serve Nourish Bowl Ingredients: 1/2 cup brown rice (already cooked from previous recipe) 1/2 package of cooked edamame (from previous recipe) 1 can chickpeas 1 sweet potato 1 avocado A handful of kale 1 tbsp oil 1 tsp cumin 1 tsp paprika 1 tsp garlic powder Instructions: Peel and chop sweet potato into cubes Add to a bowl and add drained and rinsed chickpeas Add oil & spices Mix with your hands and transfer to a lined baking sheet Bake at 400F for 30 minutes Once the sweet potato and chickpeas are done cooking, assemble the nourish bowl with cooked brown rice, kale, avocado, edamame, sweet potatoes, and chickpeas Optionally add some hummus or a dressing of choice