Today we're gonna explore its three super easy insanely delicious 15-minute dinner ideas
We all know that feeling of coming home after a really long day feeling a little bit tired
Maybe a bit lazy and we want to make something homemade delicious nutritious
But we don't want it to take so long if that's the case
We've got you covered with today's video and you know the drill the breakdown to each of the recipes can be found on the blog
With metric and imperial units of measurements links are in the description box below and I want to take a brief moment to think wix4
partnering with us on today's video
They are the incredible platform that we use to create and to host the pickuplines website
But I'll talk more about them at the end for now. Let's dive into those recipes for the first dinner
We'll be making a Thai red curry soup with crispy tofu. First up
We'll cut an extra firm block of tofu into small squares into a large non-stick pan on medium heat
We're gonna add a tablespoon of coconut oil or other plant oil and now the tofu blocks as well
Then let the tofu sit and don't disturb it when we flip it too soon. It usually breaks apart
meanwhile, we're gonna mince a small thumb sized piece of ginger as well as three cloves of garlic and we're gonna add this to a
Pot on high heat along with a bit of vegetable oil
We're gonna let it cook for a couple minutes
Adding a splash of water as needed to deglaze the pan and all the while we're gonna check on the tofu
We're gonna give it a turn periodically so that it cooks evenly on a few of its sides back to the pot
We're gonna add three tablespoons of a Thai red curry paste and cook it for an extra minute stirring and checking on the tofu
If needed and we're then gonna add two vegetable bouillon cubes two and a half cups of boiling water a can of coconut milk
Two tablespoons of sodium reduced soy sauce and two teaspoons of sambal hot sauce, which is optional
well
Then thinly slice a red bell pepper and cut those slices in half
And add this to the pot as well
Then give it a stir
Partially cover it with a lid and let it sit and simmer for about five minutes by now
The tofu should be crispy and done cooking and if it is we're just going to set it
For this recipe. I also use these instant whole-grain rice noodles
which cooks in only three minutes if you're using noodles that take a little longer to cook just keep in mind you're gonna want to
Add it in a little bit sooner next we'll cut the ends off of two small heads of bok choy
Making sure to give it a rinse back to the pot. We're gonna add the noodles
I used about 125 grams worth and give it a stir you're gonna notice the noodles should immediately start to soften
Then we're gonna add the bok choy stirring that in as well. Finally after the three minutes are up
We're gonna add the cooked tofu, and that's it
just remove it from the heat grab your garnishes pour yourself some tea and scoop up the slurp worthy soup into some bowls as
With most things the toppings are the best part
So here we added some fresh basil fresh bean sprouts some sliced scallions as well
And you can also serve some fresh sliced chili or lime wedges on the side
we've got whole grains from the noodles plant-based protein from the tofu and plenty of veg and greens both added into the soup and
Garnished on top so all of the meals I'm sharing with you in today's video
We try to follow the plate method
That way we're making sure that the meals are nutritionally balanced and adequate we've made a video on this topic
So if you haven't seen that yet
I'll link it for you here and in the description box below in case you want to learn more
the next dinner that we're gonna make are these
Colorful tempeh tacos served with a cashew lime cream the grain or starch in this recipe comes from the flour
Tortillas or in our case the corn tortillas the plant-based proteins here are from the tempeh and cashews and as always loads of veg
First we'll chop two shallots, and mince it three cloves of garlic
we're gonna add this to a nonstick pan on high heat with a bit of vegetable oil and cook it for a couple minutes until
It's lightly golden adding splashes of water as needed to deglaze the pan
Then we're gonna crumble a block of tempeh with our hands into the pan and let it cook for about seven minutes
Stirring until it's lightly golden and crispy continuing to add splashes of water as needed
meanwhile
We're gonna make the cashew cream by adding half a cup of raw cashews to a food
processor along with the juice of one lime and 1/3 a cup of boiling
Water then blend it until it's creamy adding more water if you like a thinner consistency
back to the pan
We're gonna add two teaspoons of onion powder a teaspoon of paprika powder a teaspoon of ground cumin 1/2 a teaspoon of chili powder
Which is optional and half a teaspoon of dried oregano, then saute this for 20 seconds or until the spices are fragrant
And then we're gonna add 1 can of diced tomatoes and two tablespoons of sodium reduced soy sauce
Cook this for another three minutes or so and now is a good time to also heat up our corn or flour
tortillas on a skillet when the tempeh has absorbed most of the moisture we're gonna remove it from the heat then comes the
Assembly, we're just gonna scoop some of the tempeh mixture into our warmed tortillas and add the toppings which are always the best part
So here we added some ripe avocado diced red onions some chopped cherry tomatoes fresh coriander
Sliced red chili some fresh lime juice and of course the cashew cream and there you have it. It's a super wholesome delicious
Vibrantly colored dinner. You can also really play around with this one
turn it into a taco salad wrap it into a burrito and if tempeh isn't your thing you can crumble tofu in here instead or
Substitute it for one and a half cups of cooked lentils. The last recipe is perfect as we enter the spring and summer months
It's a refreshing and hearty quick pea basil pesto pasta
The grain in this recipe is of course the pasta you can choose for whole grain
If you prefer the plant-based proteins come from the peas and the pine nuts and as always
veggies and greens in abundance first we're gonna
finely mince four cloves of garlic and add our pasta to salted boiling water and cook it into its all Dante for this recipe we
use 250 grams of linguine
We'll then roast half a cup of pine nuts in a pan on high heat for two minutes stirring
Throughout and then reserve a little bit for garnish and add the rest of it to a food processor to the same pan
We're gonna add a teaspoon of oil and the garlic
Sauteing this for a couple of minutes and adding a splash of water as needed to deglaze the pan
We're gonna add this to the food processor as well next
We're gonna dice a couple of shallots and here I'm gonna use two large roasted bell peppers that come from the jar that were in
Water these get diced up as well back to the pan
We're gonna add another teaspoon of oil and the shallots letting it cook for a couple of minutes
And while the shallots cook we're gonna go back to the food processor. We're gonna add a cup and a half of cooked peas
The juice from one lemon two tablespoons of olive oil and a heaping cup of fresh basil and some salt and pepper
Then blend it until it's as creamy as you can get it back to the shallots. They should be starting to caramelize by now
So we're gonna also add those roasted bell peppers
And when the pasta is done, we're gonna drain it rinse it and return it to the pot
Add the shallot mixture on top pour over the pea pesto and give it a mix
When you've removed it from the heat and you're ready to serve it
That's when we're also gonna add a couple of handfuls of arugula and give it a stir
Then plate it generously top it with some fresh peas and some of those reserved pine nuts if you'd like
Maybe a bit of freshly cracked black pepper or some freshly squeezed lemon and that's it
this one is delicious both hot and also cold kind of like a pasta salad and
leftovers of this tastes
Incredible so it's perfect to take for lunch the next day if he didn't finish it all in one go
I recently did an Instagram story question asking what kind of videos you wanted to see more of and this was by far the most
Requests it's just some quick easy vegan dinners
So I hope this is giving you some more recipes that you can add to your arsenal
Things that you can try out and again, thank you to Wix for partnering with us on today's video
So I created the pickuplines website myself a couple of years ago using Wix the same time
I started this YouTube channel, but before that I still had the pickuplines blog
But it was on another platform and I had to hire a web developer that had to code and create it all for me it
Was pretty expensive I was a student at the time and to be honest
I feel like I didn't have much control over it even after he created it
I wanted to move things around and I couldn't do it without his help and without having to pay more
And then I had a friend of mine tell me about Wix was completely free to try and I would have total creative freedom
Over my own site. I figured there was no harm and giving it a go and you know how that story ends
I always recommend it to anybody who's interested in creating their own
Professional-looking website or blog and again completely free to try for an unlimited amount of time
so if you're interested in learning more
I'll leave a link for you in the description box below and I think that's it for today
I hope that you enjoyed today's video
If you did it always means a lot when you give it a thumbs up shows a lot of love and support
Thanks a lot for watching pickuplines signing off and we'll see you in the next video