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TIMELINE
0:00 Intro
0:35 Butternut squash soup: https://www.pickuplimes.com/recipe/butternut-squash-chickpea-soup-1763
2:48 Mac & cheeze: https://www.pickuplimes.com/recipe/one-pot-mac-cheeze-1778
4:27 Sun-dried tomato & butter bean stew: https://www.pickuplimes.com/recipe/sun-dried-tomato-and-butter-bean-stew-1761
6:02 Outro
6:21 Bloopers 🤪
WHAT WE USE/RECOMMEND @ THE PUL KITCHEN
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❤ Sadia
Today we’re making three different one pop meals that are the epitome of comforting wholesome goodness with the added benefit of minimal cleanup you can find all the recipes on our website but if you are looking to enjoy more plants this year I’m just going to shout out to
Our plant-based recipe and nutrition app which is like a treasure Trove of over 1,000 plant-based recipes we add new recipes every single weekday and you can use the app to track your nutrition and create balanced meal plans if you’d like you can try one week for free I’m going
To leave that link for you in the description box below for now grab your pot and let’s get cooking okay for the first recipe we’re going to start with making a creamy cozy and Hearty soup we’ll start first with prepping the veggies starting with an onion one
Little thing that I always like to do is have a bowl next to where I’m prepping all my veggies cuz that way I can just throw my food scraps into it and it helps to keep the Works Space clean once we’ve chopped up the onion we’re then
Going to mince some garlic and then peel and deede a butternut squash before chopping it up into little cubes just keep in mind the bigger the cubes the longer it’s going to need to cook so I like to cut them pretty small then we’re going to chop up a bunch of tomatoes
Though you could try this recipe with a couple of cans of tinned tomatoes too I imagine and then we’re going to grate some ginger a little tip with this too I always like to keep a chunk of ginger in the freezer cuz I find that Frozen Ginger grates way more easily than fresh
Ginger and then lastly I like to measure out my spices ahead of time that way it’s not going to burn when I’m trying to add it to the pot one I need it later we’ve got curry powder grham Masala ground coriander and ground cumin turmeric and some chili flakes that is a
Lot of antioxidants right there okay now we can start Cooking we’ll start with adding the onion and garlic to the pot cooking it until it’s slightly golden and then we can chuck in the ginger and spices toasting this just for a minute or so before de glazing the pan with the tomatoes a buong cube some water though
You could use vegetable stock here if you’d prefer and don’t forget to add the butternut squash too then we’re just going to Stir It cover it and let it simmer away until the squash is cooked through then we’re going to use an immersion blender you could use a
Standing blender if that’s what you got just to Blitz it up I like to keep some chunks in here for texture so I don’t puree it completely finally we’re going to add in some chickpeas a can of coconut milk let this all heat through and then it’s ready to Plate up It’s cozy it’s comforting and wholesome and it serves really well alongside some garlic na oh this one is so Good all right next we’re making a childhood classic mac and cheese I highly recommend sticking with little tiny macaroni noodles if you can I’m just afraid that any other pasta shape might mess up the liquid to pass faster ratio so we’re going to add our macaroni
To a saucepan crumble in a veggie bullan Cube add in some water and some soy milk and then lastly we’re going to add a little splash of apple cider vinegar then just cook this all uncovered for about 10 minutes I personally prefer to use soy milk for this recipe cuz it adds
Some additional plant-based protein and one thing you really want to do in this step is just keep stirring the pasta tends to kind of stick to each other into the bottom of the pot if you don’t stir so just keep everything in motion at this point just give it a taste test
If the pasta is alente then you can add the remaining ingredients so we’ll add half of a cup of plain vegan cream cheese and 1/4 of a cup of nutritional yeast flakes for the cheesy taste just a heads up we’re using nutritional yeast flakes if you’re using powdered
Nutritional yeast it’s a lot more concentrated so add less you can always add more to taste later then we’re going to add in a teaspoon of Dijon mustard half a teaspoon of onion powder and lastly a/4 of a teaspoon of optional ground turmeric I’m just adding it in to
Give this whole dish the classic mac and cheese golden color and we’re going to give it a stir and cook it until the sauce is as thick and glossy as you’d like it there aren’t any veggies in this mac and cheese so just to balance things
Out a little bit I’m going to serve it with some fresh veggies on the Side I like to add some seasoned breadcrumbs on top just for a bit of crunch and now this creamy reimagined childhood classic is ready to dig into for the last recipe we’re making a super holes some sundried tomato and butter bean stew we’re going to start with thinly slicing a leak mincing three
Cloves of garlic chopping up some sundried Tomatoes I love the Umami flavor that these impart on the dish and then lastly we’re going to roughly chop a mini mountain of spinach all right that’s it now we can head over to the stove the cooking begins with sautéing the leaks in some
Oil which just helps to soften it makes it sweeter and then we can add in the garlic a bit of dried rosemary and dried thyme cook this up for another couple of minutes before adding in the sundried tomatoes and just a tablespoon of flour stirring to toast it a bit the flour
Here just helps to thicken up the stew a little bit if you do want to omit it that’s okay it’s just going to end up being a little bit more liquidy a little bit more soupy next we’re going to add in some butter beans a great source of
Plant-based protein and fiber We’ll add a veggie bullon cube and a bit of soy cooking cream for creaminess and some water then just cook this all up for a few minutes until the stew thickens up a bit lastly we’re going to add in the spinach 2 tbsp of white wine vinegar and
A little bit of ground black pepper then just cook this until the spinach wills and that’s all there is to it you can serve the stew in some bowls or eat it straight out of the pot with some crunchy toasted bread it’s a simple week night meal that’s not only
Comforting but also super nourishing The full breakdown to all the recipes as usual you can find the links in the description box below and I’m also going to welcome you while you’re there to check out our app I’m really excited about it and thanks so much for your support with it in this last year and
Also happy New Year friends I’m really excited for what we’re going to be whipping up and cooking up together in the new year for now pickup lies signing off we’ll see you in the next video ow tighter creamy wholesome goodness um and wholesomeness in a bowl no keeps that
Liquid and Pasta in movement in Motion in movement it’s more concentrated so add less you can always add more to taste later this was like bing binging Bing binging