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Indulge in the flavors of the Mediterranean with our delectable Cava copycat recipe! This mouthwatering dish allows you to recreate the famous Cava bowl right in your own kitchen. Packed with vibrant ingredients like tender chicken, quinoa, Hummus, cherry tomatoes, cucumber, and Kalamata olives, this bowl is bursting with freshness and wholesome goodness. The homemade Cava-style sauce adds a creamy and tangy sauce that perfectly complements the dish. Whether you're a fan of Cava or looking to explore Mediterranean cuisine, this recipe is a must-try. Follow our step-by-step instructions and create a satisfying and nutritious meal that will leave your taste buds craving for more. Prepare to impress your family and friends with this flavorful and Instagram-worthy Cava copycat recipe. Enjoy a taste of the Mediterranean right at home! Ingredients: For Grilled Chicken ?? 5 boneless, skinless chicken thighs ?? 3 tablespoons Chopped Fresh Parsley ?? 2 tablespoons olive oil ?? 2 cloves garlic, minced ?? 1 tablespoons Thyme ?? 1 teaspoon Lemon Zest ?? 2 teaspoon White Vinegar ?? Salt and pepper to taste For Bowl ?? 1 cup cooked quinoa ?? 1 cup cherry tomatoes, halved ?? 1 cucumber, diced ?? 1 red onion, thinly sliced ?? 1/2 cup pitted Kalamata olives, halved ?? 1/4 cup fresh parsley, chopped ?? Juice of 1 lemon ?? 1/4 cup crumbled feta cheese ?? Cava-style sauce (recipe below) Cava-Style Sauce: ?? 1/2 cup Greek yogurt ?? 2 tablespoons tahini ?? 1 tablespoon lemon juice ?? 1 clove garlic, minced ?? Salt to taste Ingredients: For Grilled Chicken ?? 5 boneless, skinless chicken thighs ?? 3 tablespoons Chopped Fresh Parsley ?? 2 tablespoons olive oil ?? 2 cloves garlic, minced ?? 1 tablespoons Thyme ?? 1 teaspoon Lemon Zest ?? 2 teaspoon White Vinegar ?? Salt and pepper to taste For Bowl ?? 1 cup cooked quinoa ?? 1 cup cherry tomatoes, halved ?? 1 cucumber, diced ?? 1 red onion, thinly sliced ?? 1/2 cup pitted Kalamata olives, halved ?? 1/4 cup fresh parsley, chopped ?? Juice of 1 lemon ?? 1/4 cup crumbled feta cheese ?? Cava-style sauce (recipe below) Cava-Style Sauce: ?? 1/2 cup Greek yogurt ?? 2 tablespoons tahini ?? 1 tablespoon lemon juice ?? 1 clove garlic, minced ?? Salt to taste

Vegetable Noodle Salad Recipe. A quick and easy Vegetarian and Vegan Meals Idea. Healthy recipes for any day for the week. This salad recipe with an easy homemade dressing is just great for the summer. So make this easy salad recipe for your next get together. ?? Let me know in the comments if you enjoyed my vegan easy noodle salad recipe? ?? VEGETABLE NOODLES RECIPE INGREDIENTS: ?? Vegetables for the salad: 120g / 2 cups Broccoli - CUT IN TO SMALL FLORETS 100g / 1 cup Red bell pepper - thinly sliced 100g / 1 cup SNAP PEAS OR SNOW PEAS - chopped 100g / 1 cup Carrots - Julienne cut 75g / 1 cup Green Onions - chopped 15g / 1/2 cup Cilantro - chopped ?? To cook Spaghetti Noodles: 225g Spaghetti Noodles (or noodles of choice) 2+1/2 to 3 Litres of Boiling water Generous amount of salt ( I have added 1 teaspoon pink Himalayan salt) ?? **To make Garlic Flavoured Oil: 2 Tablespoons Olive Oil 1 Tablespoon / 12g Garlic - finely chopped 1/4 Teaspoon Chili Flakes or to taste 1 Tablespoon / 10g White Sesame Seeds ?? Salad Dressing: **Garlic Oil (See the method for directions) 1+1/2 Tablespoon Lime or Lemon Juice or to taste 2 Tablespoon Soy Sauce 1+1/2 Tablespoon Maple Syrup or to taste 1 Tablespoon Toasted Sesame Oil or to taste ?? METHOD: Start by preparing the vegetables. Thoroughly wash and chop the vegetables and store it in the refrigerator until ready to use. ? To cook Spaghetti Noodles: Bring the water to a boil and add 1 teaspoon salt. Add the dry spaghetti noodles and cook it al-dente. Undercook the noodles by 1 to 2 minutes. I cooked the spaghetti noodles for 8 minutes. Once cooked drain the noodles and rinse it off with cold water to stop the cooking process. Then let it sit in the strainer to drain the water while we prepare the rest of the ingredients. ? To make Garlic Flavoured Oil: Heat a small pan and add olive oil, chopped garlic and fry for 4 to 5 seconds and then REDUCE THE HEAT TO THE VERY LOW, this will prevent the garlic from burning. Add the chili flakes, white sesame seeds and fry for about 30 seconds or until fragrant. DO NOT BROWN THE GARLIC BUT AT THE SAME TIME THE GARLIC SHOULD BE COOKED THROUGH. Once the garlic is cooked through, right away transfer it from the pan to a heat proof bowl. DO NOT LEAVE IT IN THE PAN OTHERWISE THE CONTENTS WILL END UP BURNING. Allow the garlic oil to cool down. ?? NOTE: BE CAREFUL NOT TO BURN THE GARLIC. IF YOU END UP BURNING OR OVER BROWNING THE GARLIC THE SALAD WILL TASTE BITTER. ? Salad Dressing: Now to a small jar add the lime or lemon juice, soy sauce, maple syrup, and sesame oil. Cover the lid and shake it well to mix. ? TO ASSEMBLE THE SALAD: To a large bowl add the vegetables, cooked spaghetti, the salad dressing, garlic oil and mix until noodles and vegetables is coated with dressing. Serve at room temperature or cold. This makes a great light lunch. You can also pair it with your favourite protein for dinner. You can store the left overs in the refrigerator for up to 3 days. ?? IMPORTANT TIPS: ?? Undercook the spaghetti noodles by 1 to 2 minutes. I cooked the noodles (al-dente) for 8 minutes ?? If you do not like spaghetti, YOU COULD USE ANY NOODLES OF YOUR CHOICE ?? Every stove is different SO ADJUST THE HEAT AND COOKING TIME AS REQUIRED ?? BE CAREFUL NOT TO BURN THE GARLIC. IF YOU END UP BURNING OR BROWNING OTHERWISE THE SALAD WIL TASTE BITTER ?? Once the garlic is cooked through, right away transfer the garlic oil from the pan to a heat proof bowl. DO NOT LEAVE IT IN THE PAN OTHERWISE THE CONTENTS WILL END UP BURNING ?? ? Both BROCCOLI AND SNAP PEAS CAN BE EATEN RAW IN A SALAD. HOWEVER, IF YOUR STOMACH DOES NOT AGREE WITH IT, THEN YOU COULD BLANCH THEM - by adding them to the boiling spaghetti water in the last 30 seconds. Then drain and rinse with cold water to stop the cooking process so that it still has a bite to it

4 Vegetarian and vegan meals idea with this one pot Italian bell pepper recipe. These easy vegan and vegetarian recipes are perfect for any day of the week. Make these Italian recipes with sweet bell peppers (peperonata recipe) in advance and use it for a quick lunch or dinner. 💬 Let me know if you enjoyed my vegan Italian recipes. ▶️ PEPPERONATA RECIPE INGREDIENTS: 3 to 4 Tablespoon Olive Oil 135g / 1+1/4 cup Onions - Thinly sliced 150g / 1 HEAPING cup Celery - chopped into small pieces (2 to 3 celery stalks) 1 Tablespoon garlic - finely chopped ie. 3 to 4 garlic cloves 1/4 to 1/2 Teaspoon Chili flakes 900g Red and Yellow (or orange) Bell peppers (800g with core & seeds removed) - cut into 3/4th inch slices (I have used 4 BELL PEPPERS) Salt to taste [ I added total 1 teaspoon (1/4 tsp while frying onions + 3/4 tsp to the peppers) pink Himalayan salt which is milder than the conventional salt] 1 cup / 250ml Passata / Tomato puree ✅ 👉 YOU COULD ADD 1+1/2 CUP (350ml) instead - IF YOU PREFER IT TO BE SAUCY AND TOMATOEY. GARNISH: Lemon juice to taste ( 1 to 1+1/4 tsp of lemon juice) 1/2 Teaspoon Black pepper or to taste 10 to 12g / 1/2 cup Fresh Basil 1 Tablespoon - Drizzle of Extra Virgin Olive Oil Serve with Pita or Italian bread METHOD: (3 to 4 servings. Stores in refrigerator for 4 to 5 days in an air tight container) To a heated pot, add olive oil, onion, celery and 1/4 teaspoon salt. Fry on medium heat until the celery and onions are soft (about 4 to 5 mins). Add garlic and chili flakes and fry for 1 to 2 minutes or until fragrant. Add sliced bell peppers and fry for another 2 minutes or so. Then add the tomato puree. Mix well and bring to a boil. Once it starts to boil, cover the lid and reduce the heat to low. Cook for about 25 to 30 minutes or until the peppers are soft. Uncover and increase the heat to medium or medium-high (depending on the type of stove being used). Cook the peppers until all the liquid has evaporated and the sauce turns thick. Turn off the heat. Let it slightly cool down. Serve with pita or Italian bread of choice. ▶️ PASTA RECIPE: To cook Spaghettini: 200g Spaghettini Pasta 2+1/2 to 3 Litres of boiling water Generous amount of salt (I added 1 teaspoon pink Himalayan salt) Other ingredients: 2 Tablespoon Olive oil 1 Tablespoon garlic - finely chopped 2 to 3 Tablespoon Tomato Paste 1+1/2 to 2 cups of Pepperonata Salt to taste 1/4 cup (or as needed) Reserved pasta cooking water Black Pepper to taste 1/2 cup olives (I added spicy Italian olives) 1/2 cup Fresh Basil METHOD: To a pot of boiling water, add generous amount of salt. Add spaghettini and cook it AL-DENTE, AS PER PACKAGE INSTRUCTIONS. To a heated pan, add olive oil, garlic and chili flakes. Fry for a few seconds, then REDUCE THE HEAT TO LOW TO PREVENT GARLIC FROM BURNING. Right away add the tomato paste and fry on low heat for 1 to 2 mins. Now increase the heat to medium. Add the pepperonata, cooked spaghettini, salt to taste, reserved pasta water and cook for 1 to 2 minutes. Turn off the heat. Add ground black pepper, olives, basil and mix well. Serve hot. ▶️ PIZZA RECIPE: Pizza Base, Naan or Flat Bread of Choice Pepperonata Vegan Cheese (I added a combo of mozzarella & parmesan cheese) PIZZA SAUCE: 1 cup Passata / Tomato Puree 1 Teaspoon Minced Garlic 1 Teaspoon Dry Oregano Salt to taste 1/4 Teaspoon Sugar (Used organic cane sugar) 1/4 to 1/2 Teaspoon Chili Flakes ARUGULA SALAD: 3 cups Baby Arugula 1/4 cup Red Onion - thinly sliced Lemon Juice to taste Salt to taste (Combine all the salad ingredients and for the topping) METHOD: In a bowl, combine passata, garlic, oregano, salt, sugar, chili flakes. Mix well to make the pizza sauce. To a pre-made pizza base or naan or flatbread of choice, spread the pizza sauce evenly (as needed). Top with cheese & pepperonata. Baked in a pre-heated oven at 400F for anywhere between 12 to 20 minutes, DEPENDING ON THE TYPE OF OVEN. Remove from oven. Sprinkle freshly ground black pepper and top with arugula salad. Serve hot. ▶️ AVOCADO TOAST RECIPE: Toasted Bread of choice (I used Sourdough rye bread) Avocado Pepperonata Sprouts of choice Salt and pepper if needed

Easy Spinach Lentil curry recipe. Indian style lentil recipes for healthy vegetarian and vegan meals. Easy lentil recipes perfect for any day of the week.

IN Skip navigation Search Avatar image 5:32 CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes Food Impromptu 408K subscribers Subscribed 19K Share Download 1,126,748 views 4 Jun 2023 #FoodImpromptu #roastedvegetables #garbanzos CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes 💬 Let me know if you enjoyed my vegan roasted vegetable and chickpea recipe. ▶️ RECIPE INGREDIENTS: ✅ 👉 BAKING DISH: 9 X13 inches 2 Cups / 1 Can (540ml Can) Cooked Chickpeas 400ml / 1+3/4 Cup Passata / Tomato Puree 1+1/2 Tablespoon Maple Syrup (to balance the acidity of the tomatoes) 1 Teaspoon Ground Cumin 1/4 Teaspoon Cayenne Pepper (Optional) 1 Teaspoon Salt or to taste (I added pink Himalayan salt) 👉 Vegetables & other ingredients: 700g / 4 to 5 Medium YELLOW POTATOES (Yukon Gold) - Peeled and cut into1/8th inch thick slices (with skin 825g approx.) ✅ YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING 600g / 2 to 3 Zucchini (WITH THE TIPS 640g approx.) - Tips chopped off & cut into 1/4th inch thick slices 200g / 2 Medium Tomatoes (cut into 1/4th inch thick slices) 200g / 1 Medium Onion OR 2 small onions (with skin 655g approx.) - cut into 1/4th inch thick slices 1+1/2 Tablespoon Garlic - Finely chopped 1 Teaspoon Dry Oregano 1 Teaspoon Dry Thyme 1/2 Teaspoon Ground Black Pepper 3 to 4 Tablespoon Olive Oil Salt to taste (I added 1 teaspoon of pink Himalayan salt) 👉 Garnish: 2 Tablespoon / 6g Parsley - finely chopped 1/2 cup / 12g Fresh Basil Olive oil (I have added organic cold pressed olive oil) Ground black pepper to taste ▶️ METHOD: Start by prepping the vegetables. Thoroughly wash the vegetables. Peel and slice the potatoes into thin slices, 1/8th inch thick. Remove the tips of the zucchini and slice it into 1/4th inch thick slices. Same with the tomatoes and onion, cut it into thin slices. TRANSFER ONLY THE SLICES POTATO AND ZUCCHINI INTO A MIXING BOWL and set aside. DO NOT MIX THE TOMATOES AND ONIONS SLICES WITH the zucchini and potatoes. Keep it separately. ✅ 👉 THIS RECIPE USES YELLOW POTATOES. THEY ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING Drain 1 can of cooked chickpea OR 2 cups of home cooked chickpeas and add to a 9 x 13 inches baking dish. Add the passata/tomato puree, maple syrup, ground cumin, salt, cayenne pepper. Mix thoroughly until spices are well combined. Back to the mixing bowl with the zucchini and potato slices - add finely chopped garlic, dry oregano, thyme, ground black pepper, salt, olive oil and mix well until nicely coated with the herbs and oil. PRE-HEAT THE OVEN TO 400 F. Arrange the potato, zucchini, tomato and onion slices as shown in the video and lay it on top of the chickpea tomato layer. There may be a lot of liquid from the zucchini collected at the bottom of the bowl. DO NOT THROW IT. POUR IT EVENLY OVER THE LAYERED VEGETABLES. Fit in any extra slices of tomato/onion between the layers. Cover the baking tray with aluminum foil or if your baking dish has a lid then even better. Bake for 40 minutes covered at 400 F in a pre-heated oven. After 40 minutes, remove the baking dish from the oven and remove the aluminum foil covering. Bake it uncover for another 15 to 20 minutes or until the potatoes are cooked. IT TOOK ME 20 MINUTES IN MY OVEN. 👉 To check if the potatoes are cooked, stick a knife or a fork through one of the potato slices. If not cooked bake for longer. At the end of the baking process, SWITCH THE SETTING OF YOUR OVEN TO BROIL. Broil anywhere between 2 to 4 minutes or until the vegetables are golden brown on top. Remove from oven and let it sit on a wire rack. Brush the top of the vegetables with olive oil. Garnish with chopped parsley, fresh basil & black pepper. Serve hot with a side of crusty bread or rice or a green salad. ▶️ IMPORTANT TIPS: 👉 ✅ THIS RECIPE USES YELLOW POTATOES. YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING 👉 Thinly slice the potatoes about 1/8th inch (thinner than the other vegetables) to match the cooking time with the other vegetables 👉 The zucchini & potatoes release a lot of water after adding the salt/herbs/garlic. DO NOT THROW THE WATER AWAY. POUR IT EVENLY OVER THE LAYERED VEGETABLES 👉 Every oven is different so adjust the baking time accordingly ****

Easy Chickpea Curry / Chana Masala Recipe for Vegetarian and Vegan meals. This Indian Style Chole recipe is a great vegetarian curry makes a great meal any day of the week. Easy Chickpea Recipes to try today. 💬 Let me know in the comments if you enjoyed my vegetarian curry recipe made with chickpeas. ▶️ CHICKPEA MASALA RECIPE INGREDIENTS: (2 to 3 servings approx.) 3 Tablespoon Olive Oil or Cooking oil of choice 2 cups (include the liquid) / 1 Can (540ml Can Low Sodium) - Cooked Chickpeas ALONG WITH THE CHICKPEA COOKING LIQUID (aquafaba) 1+1/2 cup / 200g Onions - finely chopped 1 Tablespoon Garlic - finely chopped (4 to 5 garlic cloves) 1/2 Tablespoon Ginger - finely chopped (1/2 inch ginger) 2 Tablespoon Tomato Paste or to taste 1 Teaspoon Ground Cumin 1 Teaspoon Ground Coriander 1 Teaspoon Paprika (NOT SMOKED) 1/2 Teaspoon Turmeric 1/2 Teaspoon Ground Black Pepper 1/2 to 1/4 Teaspoon Cayenne Pepper or Indian Chili powder (OPTIONAL) 140g / 3/4 Cup Tomato ( 1 medium size tomato) 1/4 Cup / 60ml Water or as required Salt to taste (I have added total 1 teaspoon of pink Himalayan salt (1/4 tsp while frying the onions + 3/4 tsp to the chickpeas) 1/4 Teaspoon Sugar (I have used cane sugar) 1/2 Teaspoon Garam Masala Garnish: 1/4 Cup / 10g Coriander leaves (Cilantro) - finely chopped 1 Tablespoon Extra virgin Olive Oil or Vegan butter OPTIONAL: Lemon juice to taste (ONLY IF NEEDED - TASTE THE CHICKPEAS BEFORE ADDING THE LEMON JUICE) ▶️ METHOD: Heat a pan and add olive oil to it. Add the finely chopped onion and 1/4 Tsp salt. Fry on medium heat until the onions start are browned. It will take about 7 minutes or so. Adding salt while frying the onions will release it's moisture and help it cook faster so please don’t skip it. Add the finely chopped garlic and ginger and fry on medium to medium-low hear for 1 to 2 minute or until fragrant. NOW REDUCE THE HEAT TO LOW BEFORE ADDING THE SPICES (this will prevent the spices from burning). Add the tomato paste, ground cumin, coriander, paprika, turmeric, ground black pepper, cayenne pepper and fry in low heat for 1 to 2 minutes. Add the chopped tomatoes. Now increase the heat to medium. Fry on medium to medium-high heat until the spices and tomatoes forms a thick paste. Now add the cooked chickpeas along with the chickpea cooking liquid (aquafaba), water, salt, sugar, garam masala and mix well. Turn up the ehat and bring to a boil. Once it starts to boil, reduce the heat to medium-low and cook for 5 to 6 minutes. Then uncover the lid. Increase the heat to medium-high and cook the chickpeas for another 1 to 2 minutes or until the gravy reaches the consistency you desire. Turn off the stove. Garnish with cilantro, olive oil or vegan butter and lime/lemon juice. Mix well. Serve hot with rice, naan, roti or pita and green side salad. ✅ 👉 PLEASE NOTE: THIS CURRY HAS A THICKER CONSISTENCY AND IS NOT SUPPOSE TO BE WATERY. ✅ 👉 LEMON JUICE IS OPTIONAL. TASTE THE CHICKPEAS BEFORE ADDING THE LEMON JUICE ▶️ LACHCHA PYAAZ (INDIAN ONION SALAD) INGREDIENTS: 235g Red onion (1 medium size) 10g / 1/4 cup coriander leaves or to taste Lemon juice to taste Salt to taste 1/4 teaspoon Cayenne pepper or Indian Kashmiri chilli powder Chaat Masala to taste (Mix all the above salad ingredients and serve with your meal) ▶️ IMPORTANT NOTES: 👉 Adding salt while frying the onions will release it's moisture and help it cook faster so please don’t skip it 👉 Every stove is different so regulate the heat as required. Cooking time and intensity of heat may vary depending on the type of stove you are using 👉 If the curry is too thick for your liking, you can thin it out with some boiling water. DO NOT add cold water to it, otherwise it will ruin the taste 👉 THIS CURRY HAS A THICKER CONSISTENCY AND IS NOT SUPPOSE TO BE WATERY 👉 LEMON JUICE IS OPTIONAL. TASTE THE CHICKPEAS BEFORE ADDING THE LEMON JUICE