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What's for Dinner (#2) - Healthy, Vegetarian Family Dinner Ideas 2020. Quick & Easy ♥ - YouTube
Channel: Travel4Taste
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hi I'm Marta from Travel4Taste.com where I share simple recipes from all
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around the world and today I will be
sharing with you five easy family
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friendly dinner ideas if you are
subscribed to my channel you might know
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that I have previously shared with you
such a what my family eats in a week
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video and was so well received that I
decided I'll be making more of these and
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today I'll present you my vegetarian
version as a family we are more and more
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inclined toward a plant-based diet and I
thought that such meatless dinner ideas
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might be also interesting for some of
you but before we start know that as
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always you can find the full list of the
ingredients in the description box below
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the video okay without further ado here
are my five propositions roasting
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vegetables is definitely one of my
favorite tricks for a quick meal this
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time I propose you to serve them with a
slightly spicy lime and miso broth to
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roast the veggies I simply sprinkle them
with salt and canola oil then I put it
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in an oven preheated to 180 degrees
Celsius for about 15 minutes I will also
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add few broccoli florets and a handful
of oyster mushrooms instead of cutting I
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tear them into long stripes so that we
can enjoy their lovely texture now to
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the broth to prepare it I mix a
tablespoon of yellow miso paste a
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teaspoon of chili paste here I use the
sambal oelek 2 teaspoons of soy sauce and
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to this I add 1 finely chopped clove of
garlic
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and a piece of grater the ginger if you
don't have fresh one you could replace
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it with one teaspoon of powdered ginger
I stir it all together and I add zest
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and JUICE from half a lime and i dilute it
with a few tablespoons of water so that
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it is a bit thinner in a wok i shortly
fry the mushrooms with canola oil and
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salt after two or three minutes when the
mushrooms start to get brown i add the
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miso mixture and i let it fry for
another 1 to 2 minutes then i add the
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broccoli and i mix it a bit with the
sauce i cover it with 2 cups of water
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and i let it simmer for about 10 minutes
or until the broccoli gets a bit softer
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such plate with rice roasted veggies and
flavorful broth looks and smells
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beautifully the next delicious dinner I
will propose you here is an eggplant
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lasagna a nice thing about this dish is
that you can easily double the
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quantities of the ingredients and make
two meals at once it will still taste
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great reheated the next day or you can
even put it in the freezer and have a
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ready meal for when you don't have time
to cook I start by slicing two eggplants
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which I then brush with a bit of olive
oil and I sprinkled with salt I roasted
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at 180 degrees Celsius for about 15
minutes
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next I cover the lasagna sheets with
some warm water and I leave it to soft
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and what I prepared a white and red
sauce I start with the tomato sauce
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because it will take few minutes longer
to make i sear a diced onion with some
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olive oil and salt then add 1 tbsp of
tomato concentrate and I let it
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caramelize for just a moment next add 2
cans of tomatoes which I squeezed into
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pieces with my hands or with the back of
the spoon
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while it's coming to a boil I chopped
few leaves of celery for me it fits here
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very well but of course if you don't
like celery you can replace it with some
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parsley, basil or simply skip it I stir
them season it with some extra salt and I
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let the sauce simmer for about 10
minutes or until I'm done preparing the
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white sauce which is a cheesy bechamel
sauce to make it
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I melt 1/2 tablespoons of butter and I
mix it with 2 tablespoons of flour once
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it turns into a paste I add 300
milliliters of milk in three goes and
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while steering all the time I bring it
to a boil I let it simmer for 30 seconds
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and I turn the heat off
to finish I had 40 grams of coarsely
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grated Parmesan cheese and I stir it in
okay now as you have all the elements
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ready
let's assemble our lasagna I start by
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putting 1/4 the tomato sauce on the
bottom of the oven proof dish because
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this will help the first layer of pasta
to cook I cut the pasta so that it fits
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well in the - without overlapping for it
to cook evenly
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next comes another layer of the tomato
sauce
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and a half of the eggplant slices I
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cover them with a half of the cheesy
bechamel sauce and I add the second
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layer of pasta and then again red sauce
the rest of the eggplant slices and on
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the top I mix few dollops of red and
white sauce and to finish I sprinkled
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with Parmesan cheese and now it needs to
bake at 180 degrees Celsius for 30
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minutes and it's ready this eggplant
lasagna is creamy comforting and even my
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toddler loves it
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next on this list is a zesty dill sauce
with broccoli and potatoes potatoes and
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fresh dill always make me think of my
childhood in Poland and I actually
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created this simple dish so that my
children also gets to know these flavors
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let's start by cooking the potatoes
because this will take the longest I
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simply peel them cut them into smaller
chunks and I cover them with cold water
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to it I don't forget to add salt then I
bring it to a boil and I cook it until
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soft while the potatoes are cooking I
break the broccoli into smaller florets
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and I kind of steam them in a pot with
1/2 cup of vegetable stock again don't
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forget to add salt if your stock needs
it I do it for only 5 to 10 minutes just
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until the broccoli gets a bit softer but
I definitely don't want to overcook it
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while the broccoli is steaming I
certainly drop a bangle of them and I
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prepare a mixture of 2 tablespoons of
flour with a bit of cream once the
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broccoli is softer I remove it
keeping the liquid in the pot then I add
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1/3 of a cup of cream as well as the
flour and cream mixture
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if needed I seasoned it with salt and I
add the dill once it comes to a boil the
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sauce will thicken a bit thanks to the
flour I finish it with one or two
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tablespoons of lemon juice and some
freshly ground pepper I bring it once
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more to a boil and I turn the heat off
to add the coarsely grated Parmesan
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cheese by now the potatoes should be
ready so I serve them on the side with
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broccoli and I poured a dill sauce over
I absolutely love such simple meals and
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I couldn't be happier to see that both
my one and three year old also enjoyed
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it
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my other way to serve a tonne of veggies
for dinner is to make it couscous here
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you can use whatever you have at home I
like to make it with carrots zucchini
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and kohlrabi I cut all the veggies into
rather large chunks the kohlrabi carrots
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zucchini and I also had an eggplant that
needed to be eaten so I cut it into
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smaller cubes and you will see it will
cook down in the sauce in a soup pot i
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sear an onion with canola oil and salt
to this I add 1 tbsp of tomato
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concentrate and I let it caramelize for
a minute I'm using ginger
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curcuma and to give it some North
African oats
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I had an excellent spice mixture called
Ras el Hanout in the description box
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below the video I will link for you the
one I'm using here now all these spices
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going to the pot and I let them heat up
for about 30 seconds before adding 1 can
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of tomatoes I crushed them a bit with
the back of the spoon and I add 3 cups
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of vegetable stock kohlrabi carrots and
eggplant I let it all simmer for 15
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minutes under a cover
after this time I had celery and
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zucchini which will need shorter time to
cook I cover it again and I let it
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simmer for another 15 minutes or until
the zucchini is a bit softer but be
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careful not to overcook it at the end I
take 1/2 a cup of the sauce and in a
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smaller saucepan I mix it with 1
teaspoon of harissa paste
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I add one cup of cooked chickpeas and I
let it simmer for five minutes I serve
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the veggies over couscous with some
extra sauce and the spicy chickpeas it
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is really yummy
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last but definitely not least comes my
favorite Thai curry I have previously
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shared with you this recipe but using a
chicken this time I made it with the
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veggies I was able to find in my fridge
I didn't even have time as also I used a
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regular one I start by chopping all the
veggies into smaller pieces the secret
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to this delicious Thai dish is a Panang
curry paste you can easily get it in any
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Asian shop or buy it online this curry
paste can be stored in the fridge for a
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long time so I always buy a big pot of
it and again I will leave you a link to
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the one I'm using I mix it with peanut
butter and canola oil and I fry it for
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30 seconds before adding coconut milk
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once it all comes to a boil I add
carrots and broccoli and I let them
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simmer for 10 minutes next add tomato
paprika red onion and basil and again I
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let it simmer for another 5 minutes but
careful you really want the veggies to
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be still a bit crunchy
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to finish I throw in the spring onion I
season it with one tablespoon of maple
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syrup and for saltiness soy and fish
sauce from all the dishes I presented
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here today this Thai curry is definitely
the one that we have the most often and
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even though it is spicy my toddler can
also enjoy it when I dilute his portion
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with some extra coconut milk so here we
have it five easy family friendly dinner
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ideas and if you like this video don't
hesitate to let me know in the comment
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share it with your friends and most
importantly make sure that you are
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subscribed so you don't miss my future
step-by-step videos thank you for
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watching until the end and if you'd like
to see more of my videos you can click
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here and bye
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you
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