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Get your free PDF Guide here!: / 138793716 👨🍳 MY KITCHEN ESSENTIALS Non-Slip Cutting Board Mat - https://amzn.to/4n6GKze Microplane Zester - https://amzn.to/4m7TC6N Chopping board oil - https://amzn.to/42uRa3f A quick heads up: these are affiliate links, so if you buy through them, I may earn a small commission (thanks so much for supporting my work!) ------------------------------- RECIPES IN VIDEO: One-pot Spanish style tofu and brown rice (Complete instructions within ingredients list before starting the method) Serves 2 Ingredients: 225g smoked tofu, cut into 2cm cubes 1 red onion, finely chopped 1 bay leaf 1/2 red pepper, diced 1/2 yellow pepper, diced 3 cloves garlic, minced 1/4 tsp saffron threads or Safflower or 1 ½ tsp budget saffron (recipe below) 1 tsp sweet smoked spanish paprika 150g brown rice 300ml vegetable stock 125ml passata 50g Spanish green olives handful finely chopped parsley Budget saffron: ¼ tsp turmeric 2 tsp sumac 1 tsp ground coriander Method: If using real saffron, steep in 2 tbsp hot water and set aside. Heat 1 tablespoon of olive oil in a wide, heavy pan over medium heat. Add the tofu cubes and fry until golden on all sides, about 6–8 minutes. Remove and set aside. In the same pan, add the onion and bay leaf. Fry until translucent then add the peppers and cook for another 2-3 minutes. Add the garlic and cook for 1 minute. Add the paprika and the saffron (or budget mix) and cook for 1 minute stirring continuously. Add the rice and stir well to coat the grains in the spices and oil. Return the fried tofu to the pan. Pour in the vegetable stock and passata. Stir, bring to a gentle simmer, cover with a lid, and cook on low for 30-35 minutes until the rice is tender and the liquid is absorbed. At 25 minutes have a quick peak and if it looks very dry add 25-50ml hot water or vegetable stock. Remove from the heat, cover with a tea towel and leave to sit for 10 minutes. Top with fresh parsley and olives and enjoy! One-pot Persian style quinoa (Complete instructions within ingredients list before starting the method) Serves 2 Ingredients: 1 small courgette, cut into 2cm cubes 1 onion, thinly sliced 1 can chickpeas. grained, rinsed and dried 1 cinnamon stick 120g quinoa ½ teaspoon turmeric ½ teaspoon cumin ½ teaspoon cardamom 1 tsp sumac 150g Cherry tomatoes 50g dried fruit, roughly chopped (Apricot, dates, raisins or sultanas) 210ml vegetable stock Zest of half an orange 50g toasted pecans Small handful of fresh parsley and coriander, finely chopped Method: Heat 1 tablespoon of olive oil in a wide, heavy pan over medium heat. Add the cinnamon stick, onion, courgette and chickpeas and cook for 6–8 minutes until golden and starting to caramelise. Add the turmeric, cumin, cardamom, and sumac. Stir well and cook for 1 minute until fragrant. Tip in the rinsed quinoa and stir to coat the grains in the spices and oil. Add the cherry tomatoes, dried fruit, stock, and orange zest. Stir, bring to a gentle simmer, cover with a lid, and cook on low for 15 minutes until the quinoa is fluffy and liquid absorbed. Remove from the heat and let it sit, covered, for 5 minutes. Discard the cinnamon stick. Fluff the quinoa gently with a fork, then stir through the toasted pecans and chopped herbs. Serve warm, straight from the pot. ------------------------------- STAY IN TOUCH If you love what I’m creating and want to support me, consider joining my Patreon for early access to videos, recipe PDFs, and more: / earthygoodnesskitchen 📺 Subscribe to the channel: https://tinyurl.com/ybab95ea 🙋🏼♀️ Connect on Instagram: / earthygoodnesskitchen ------------------------------- TIMELINE 0:00 Intro 1:05 One-pot Spanish style tofu and brown rice 7:38 One-pot Persian style quinoa 12:14 Free PDF One-pot Guide ------------------------------- Hi, I’m George! I’ve been a chef for 10 years, and I created Earthy Goodness Kitchen as a hub for connection, creativity, and nourishment through plants. Adopting a plant-based lifestyle can be challenging, but I’m here to support you with easy-to-follow recipes, thoughtful guidance, and a community that celebrates good food.