Diet pills for vegan easy weight loss | Happy Pear
First of all, we want to thank everyone for their support and build such a friendly community on YouTube. Today's recipe is 5 minutes of Cambodian curry.
Get 10% OFF Premium Weight Loss Supplements Used By Doctors! CODE: CJ10
Click here!Perfect Weight Forever - 1# Weight Loss Program By Celeb Therapist (view mobile).As Seen On Tv: Celeb Therapist & Best Selling Author Marisa Peer's Proven Weight Loss System.
Click here!Weight Loss Hypnotherapy Audio Program (view mobile).5 Hypnosis Sessions Created By Award-winning Clinical Hypnotherapist Dr. Steve G. Jones.
Click here!1 Minute Weight Loss - Brand New For 2019! (view mobile).Top Converting Weight Loss Offer! 1 Minute Of Specific Weight Loss Routines, Is Equivalent To 45 Minutes Of Moderate Exercise At The Gym.
well done lads great work
That looks SO so so so good ! As soon I find lemongrass, I make it !
What table top hob is that?
Made this tonight and it was awesome. Better than take-out. I added some Dino kale for a little more nutrition. Super easy. Definitely making this on a weekly basis. Thank you Happy Pear!
Just made this, super easy and incredibly delicious even without the lemon grass! You guys are great! X
I made this for dinner last night and it was delicious. Served on top of a baked potato, oh my, it was like silk. Thanks gents, yet again you knocked it out of the park!
The disappointment when one returns from grocer's, without lemon grass or coconut, annnnd sees this recipe, is immeasurable
I made this tonight, delicious!
I've just found a taste for curry and this recipe is going to be perfect because it is so easy. Thank you 😊
You two clowns are turning me into a cook!! I couldn't follow a recipe and now I dare to even make up my own recipes by changing yours according to what I like!!!
Very good dish
Two tablespoons of Tamari ?? … then you just poured more then two … hahaha! I actually used two tablespoons following your recipe and then it tasted bland … now I just pour like you and call that two tablespoons… LOLs
It's seems that hating or loving coriander/ cilantro apart from other reasons has to do with a genetic reason. Haters, like me 😉, have a variation in a group of olfactory genes and we can perceive the aldehydes in the leaves. Funny enough I'm also allergic to other aldehydes I'm not sure if it's related. Lovely recipe , I'm addicted to your chickpea and aubergine curry I'll have to try this one without coriander cilantro 💚💚
All these mushroom recipes lately and I am allergic 😩😩
Tofu or tempeh 😂 looks very appealing. Need to try this one.
there's no going wrong with curry! It looks absolutely delicious 🙂
❤️ Love the recipe
I swear my cooking skills have levelled up significantly since subscribing to this channel.
OMG I am so pumped to see a recipe with lemongrass in it! I had no idea how to prepare it and watching you guys had made this ingredient feel less intimidating. Thank you so much! 💞
Love you Guys sooo much!! 😘 Thanks for your enthusiasm and inspiration!! xx
Loving these weight loss dishes.👍
Ingredients:
5oz (150g) tempeh, chopped into small pieces (or substitute tofu)
2 cloves garlic
1 red chili
2 tsp tumeric
1/2 tsp corriander
1/2 tsp cumin
1 thumb sized piece fresh ginger
1.25 cup (300ml) vegetable stock
1 13.5oz (400ml) can low fat coconut milk
2 stalks lemon grass (or 1 tbsp lemon grass paste*)
6 scallions
7oz (200g) oyster mushrooms
2 tbsp tamari
1 red bell pepper, sliced
1/4 – 1/2 bunch cilantro (chopped)
10 cherry tomatoes (quartered)
1 tsp sweetener (use any of following: brown rice syrup, agave, maple syrup)
Instructions:
1 – Add tempeh to pan on high heat
2 – In a blender add garlic, chili, ginger, spices, veg stock, and coconut milk and blend until smooth.
3 – Muddle Lemon grass stalks and tie together (as to easily remove later)
4 – Shred or chop mushrooms and add to pan.
5 – Add scallions into pan, keeping a small portion for garnish.
6 – Once tempeh is browned add in tamari and stir in.
7 – Stir in bell pepper and cilantro.
8 – Slowly add in blended curry sauce.
9 – Stir in cherry tomatoes
10 – Remove lemon grass
11 – Add in more curry sauce (to taste)
12 – Remove from heat
12 – Add in sweetener.
13 – Garnish with the scallions (set aside in step 5) and serve.
Serve with whole wheat noodles or with brown rice on the side.
*If using lemon grass paste include it in the curry sauce mixture in step 2
Class. You could also just use half a tin of coconut milk – i think they just water down the real stuff for low fat! Love it
Kill me now ! ( in a vegan way) and slather me sick in this curry boyzzzzzzz! It looks so good
SAMLA CURRY — INGREDIENTS (with preparation instructions), METHOD & CHECKLIST/SHOPPING LIST
Author: The Happy Pear 🍐
Yield/Serves: 6-8
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Difficulty: Beginner +
Storage: Will keep in the fridge for 3 days. Freezes well (label with the date).
Comments
“Tasty, Nutritious, Delicious, Low in Calories, High in Fibre, Low Fat, Diet Compliant”
INGREDIENTS (and preparation instructions)
150g of Firm Tofu or Tempeh (sliced into small pieces to speed cooking time…for tempeh cut into thin slices and then chop into approx 1cm pieces) [If using Tofu, suggest pressing out moisture with a heavy weight].
2 Stalks of Lemongrass (cut off the top dried piece and discard. Bash the base of the stalks hard with a heavy item like a rolling pin) [Note: Asian chefs often use the blunt top of a heavy cleaver and lay the lemongrass flat in the bottom of a pan to extract maximum flavour then remove with tongs or chopsticks].
6 Spring Onions (top and tail, then finely slice at an angle…to increase surface area — retain 1 tbsp for garnishing).
200g Oyster Mushrooms (or preferred variety, ripped, chopped or finely sliced)
2 tbsp Tamari (or Soy Sauce, but it has 7 times more sodium).
1 Red Bell Pepper (decored, deseeded, cut into 5 pieces and sliced into thin strips)
Large Pinch of Salt (about ¼ tsp).
Bunch of Coriander (or Flat-Leafed Parsley, if preferred — separate the leaves and stalks; finely chop the stalks and roughly chop the leaves).
10 Cherry Tomatoes (quartered).
1 tbsp Brown Rice Syrup
The Sauce
2 large Garlic Cloves
¾ Red Chilli 🌶
2 tsp Ground Turmeric
½ tsp Ground Coriander
½ tsp Ground Cumin
¾ thumb-sized piece of Ginger
300ml Vegetable Stock
1x 400ml can of low-fat Coconut Milk
Side Dish Suggestions
Brown Rice }
Wholewheat Noodles } Cooked in accordance
Wholemeal Couscous } with packager’s instructions
Wholegrain Quinoa }
METHOD
Heat a wok or a deep wide-based pan on a high heat and add the tempeh or tofu, stirring/turning frequently to sear and cook.
Into the jug of a blender add all of the ingredients for the sauce and blend until smooth.
When the tempeh or tofu had become golden brown add the lemongrass, spring onions (reserving 1 tbsp for garnishing), mushrooms and Tamari. Stir well to combine the flavours.
Now add the red pepper, salt, chopped coriander stalks, cherry tomatoes, brown rice syrup and add about ½ of the curry sauce from the blender jug. Stir well to combine all of the flavours and rub the floor of the pan to deglaze and add any caramelisation into the mix.
Now carefully remove the lemongrass with tongs and discard.
Add the remaining sauce, stir and allow it a while to come to a simmer.
Now taste the mixture and adjust the flavourings to achieve a well-balanced taste (a balance of the five base flavours; Sweet, Salty, Bitter, Acidic and Umami).
Switch off the heat…the dish is now ready to serve.
Serve with…
Serve with your side of choice cooked in accordance with packager’s instructions (see suggestions above).
Garnishing
Garnish with Coriander Leaves, sliced Spring Onions and finely sliced Red Chilli or a sprinkle of Dried Chilli Flakes.
VEGAN CAMBODIAN SAMLA CURRY —
INGREDIENTS: CHECKLIST / SHOPPING LIST
Vegan-Specific Ingredients
150g of Firm Tofu or Tempeh
2 tbsp Tamari *
Vegetables
2 Stalks of Lemongrass
2 large Garlic Cloves
¾ thumb-sized piece of Ginger
¾ Red Chilli 🌶
1 Red Bell Pepper
10 Cherry Tomatoes
6 Spring Onions
200g Oyster Mushrooms
Fresh Herbs
Bunch of Coriander (or Bunch Flat-Leafed Parsley)
Dried Herbs & Spices
2 tsp Ground Turmeric
½ tsp Ground Coriander
½ tsp Ground Cumin
Store Cupboard Staples
Salt (about ¼ tsp)
Sides (Rice, Pasta, Noodles, Quinoa, Couscous etc.)
Suggest: Brown Rice or Wholewheat Noodles (Traditional with Samla Curry)
Vegetable Stock (can, carton, fresh or dried)
300ml Vegetable Stock
Sauces (Savoury)
*2 tbsp Soy Sauce (if not using Tamari)
Sauces (Sweet)
1 tbsp Brown Rice Syrup (or preferred liquid sweetener)
Canned
1x 400ml can of low-fat Coconut Milk
👑
I love your refrigerator… It is so tastefully magnificent!