Recipe Demos

Rice Noodle Stir Fry

Video also includes: Chef Salad recipe

 

Ingredients

  • 8 oz cooked and cooled rice noodles

  • 1/2 small head of red cabbage, thinly sliced

  • 1/2 small head of green cabbage, thinly sliced

  • 2 large carrots, peeled and thinly sliced diagonally

  • 1/2 tsp coarse black pepper

  • 1/2 tsp red pepper flakes (optional)

  • 1 large onion, sliced 1 red bell pepper, sliced

  • 4-5 garlic cloves, minced

  • 1 tablespoon fresh ginger, thinly sliced

  • 1 cup baby spinach

  • 3 scallions, thinly sliced

  • 1/4 cup liquid aminos or tamari

  • 2 cups vegetable broth Lime wedges for serving

Puerto Rican Stewed Beans

Video also includes: Sofrito recipe

 

Ingredients

  • 1 lb cooked kidney beans

  • 4 cups tomato sauce

  • 2 cups sofrito ( recipe below )

  • 1/2 cup filtered water

  • 1/4 cup chopped peppers

  • 1/4 cup chopped onions

  • 1 bay leaf

  • 1 T garlic powder

  • 1 T onion powder

  • 1 T cumin powder

  • 1 tsp turmeric powder

  • 1 tsp oregano

  • 1 tsp cracked black pepper

  • 1 tsp sea salt (optional)

  • 1-2 cups raw pumpkin, cubed (optional)

Beet Hummus

Video also includes: No Mayo "Tuna" Sandwich, and Banana Mint Ice Cream recipe

 
 

Ingredients

  • 1/2 pound beets (approx. 4 small to medium sized beets), scrubbed, peeled, and cubed

  • 1-15 ounce can of garbanzo beans, drained and washed

  • 3 T tahini

  • 5 T lemon juice

  • 1 T garlic powder or 1 small clove

  • 1 tsp of paprika

  • A pinch of salt

  • Fresh ground pepper to taste

Quick Pickling Veggies

Video also includes: Hearty Asparagus Potato Salad with Pickled Veggies recipe

 

Ingredients

  • A bowl of cold water with a few ice cubes (to cool the steamed veggies)

  • 1 carrot, peeled

  • A handful of green beans, rinsed

  • 5 fresh Brussels sprouts, quartered

  • 1/2 cucumber, washed, seeded, and sliced

  • 3/4 cup white distilled vinegar

  • 3/4 cup filtered water

  • 1 tsp salt

  • 2 tsp maple syrup

  • 2 sprigs fresh dill

  • 1 clove of garlic, smashed

  • 1/4 red onion, sliced

  • 1 tsp pickling spice

  • 1 pint glass jar with lid

Pakistani Chickpeas with Spinach

Video also includes: Basmati Rice recipe

 

Ingredients

  • 4 tbs oil

  • 1 medium onion

  • 2 Plum tomatoes or 4 tbs. Tomato Sauce

  • 1 can chickpeas (15 oz)

  • 1 bag of baby spinach (~1 1/2 lb bag)

  • 1 tsp fresh garlic

  • salt to taste

  • 1 tbs chili powder (optional)

  • 1 tsp. turmeric

Corn Fritters

Video also includes: Summer Pineapple Salad and Ratatouille-Style Stuffed Zucchini recipe

 

Ingredients

  • 3 cups corn (canned, frozen or fresh)

  • 1⁄4 cup all-purpose flour

  • 1⁄4 cup finely minced chives

  • 2 tbs. grated Parmesan cheese

  • 1 tbs. cornstarch

  • 1 large egg

  • 1⁄2 cup vegetable oil (for frying)

  • 1 tsp vegetable oil

  • Salt & Pepper

  • Pinch of cayenne pepper

Baked Apple Turnover

Video also includes: Chickpea-Mushroom ‘Meatloaf’ & Butternut Squash Mac N’ Cheese recipe

 
 

Ingredients

  • 2 cups apples, diced

  • 1 cup all purpose flour

  • 1/4-1/2 cups CoId spring 

  • 1 tbs Ceylon Cinnamon

  • 1/4 tsp ground clove

  • 1 tbs date sugar

  • 1/2 tbs raw agave

  • 1/2 tsp grapeseed oil

  • Pinch of sea salt

Butter Tofu “Chicken” (Pakistani Tofu Makhani)

Video also includes: Pakistani Flatbread, and Plum Chutney recipe

 

Ingredients

  • 1⁄4 cup of any oil (I use olive oil) -- for vegans, use 4 oz. butter or ghee

  • 1 large onion, chopped

  • 1 bulb garlic or 1 tbsp garlic paste

  • 1 tbsp ginger paste

  • 3 tbsp tomato paste

  • 1 can coconut milk – use full fat for consistency and creamy flavor!

  • 1 pack firm tofu ~8oz (you can use extra firm, if you prefer it)

  • (Note --optional: To dehydrate tofu in advance for extra crispiness: Drain tofu, squeeze out water and leave to sit out overnight so that it dries out. You can also use cheesecloth to completely eliminate moisture from tofu.)

Mushrooms & Spinach Lasagna Roll-Ups

Video also includes: Eggplant Meatballs, and Toasty Pumpkin Chickpea Fritters recipe

 

Ingredients

  • 10 lasagne sheets

  • 1 bag spinach (about 10 oz)

  • 1 shallot or small onion

  • 1 cup any type of mushroom

  • 4 oz. mozzarella, shredded

  • 1/2 lb. ricotta

  • 3 oz. parmesan cheese, grated

  • 3 -5 garlic cloves

  • 1 egg

  • Salt and black pepper, to taste

  • 2 oz. olive oil

Vegan & Vegetarian Black Bean

Video also includes: Swiss Chard, Kale Enchiladas and a Simple Lime Salad recipe

 

Ingredients

  • an oven-safe tray for your enchiladas

  • corn tortillas (1-2 packages)

  • enchilada sauce (any brand)

  • 2 cups black beans (canned or fresh)

  • 1 bunch of kale (or any dark leafy green)

  • 1 bunch of Swiss chard (or any dark leafy green)

  • 1 red or yellow onion

  • 5-6 cloves garlic (minced or large pieces)

  • salt and pepper

  • turmeric (optional)

  • cheese (optional) (e.g. Mexican blend of shredded cheese or queso blanco)

  • nutritional yeast (optional)

Cassava Leaf Stew (Hako Bantara)

 

Ingredients

  • 1 ½ cups of pounded cassava leaves

  • ½ cup peanut butter

  • 2 Tbs. red palm oil

  • 1 medium white onion, sliced

  • 4 scallion stalks, chopped

  • 1 medium thawed fish (e.g. Croaker or other boneless fish)

  • 2 Tbs. dried fish powder

  • 3 medium fresh okra (grated)

  • 6 cups water

  • salt (to taste)

Spinach, Sweet Potato, & Lentil Dahl

 

Ingredients

  • 1 Tbs. sesame oil

  • 1 red onion, finely chopped

  • 1 garlic clove, crushed

  • 1 thumb-sized piece of ginger, peeled and finely chopped 1 ½ tsp ground turmeric

  • 1 ½ tsp ground cumin

  • 2 sweet potatoes, cut into even chunks

  • 1 cup red split lentils

  • 2 ½ cups vegetable stock

  • 2 cups spinach

  • 4 scallions/green onions, chopped

  • ½ small pack of basil, leaves torn

Banana Tahini Carrot Raisin Bread

 

Ingredients

  • 3 cups whole wheat pastry flour

  • 1 tbsp cinnamon

  • 2 cups shredded carrots

  • 1 cup raisins

  • 2 bananas

  • ½ cup agave

  • ¾ cup tahini

  • 2 cups of water

  • ½ cup grapeseed oil (or any other oil you have in your house)

Salvadoran Yucca & Sweet Potato Fritters

Video also includes: Spiced Panela Syrup recipe

 

Ingredients

  • 2 cups raw yucca root, peeled

  • 1 small sweet potato

  • 2 eggs

  • ½ a teaspoon of baking powder

  • Optional: ½ a cup of grated cotija cheese (or yucca flour)

  • Pinch of salt

  • ¼ cup coconut oil (or grapeseed oil)

Carrot Oatmeal Cookies

 

Ingredients

  • 1 cup instant oats

  • ¾ cup whole wheat or gluten-free flour

  • 1 ½ tsp baking powder

  • 1 ½ tsp ground cinnamon

  • ¼ tsp ground nutmeg

  • ¼ tsp salt

  • 2 tbsp coconut oil or unsalted butter, melted and cooled slightly

  • 1 large egg white, room temperature

  • 1 tsp vanilla extract

  • ¼ cup pure maple syrup, room temperature

  • 5 tbsp coconut milk, room temperature

  • ¾ cup freshly grated carrot (about 1 medium, peeled first!)

Jamaican Sweet Potato Pudding

Video also includes: Vegan Grape-Nut Ice Cream

 

Ingredients

  • 1 ½  - 2 pounds Japanese sweet potato

  • 1 tsp ginger, ground or freshly grated

  • 2-3 cups coconut milk (or use 1 fresh coconut blended with water)

  • 1 ½  cup brown sugar, packed

  • 1 ¼  cup flour

  • ½  cup cornmeal

  • ½  cup raisins (optional)

  • 1 tsp cinnamon powder

  • 1 tsp nutmeg powder

  • ¼  tsp salt

  • 2 tbsp vanilla extract

  • 1 tsp vegan butter, unsalted (used to grease pan)

Mexican Street Corn Salad

Video also includes: Chocolate Berry Smoothie

 

Ingredients

  • 1 pack of frozen corn

  • 1⁄4 diced jalapeno pepper

  • 1⁄4 diced onion

  • Handful of cilantro diced

  • 1⁄2 diced bell pepper

  • Taco seasoning to taste

  • Vegan goat cheese, vegan feta cheese, or vegan mayo

  • Salt to taste

  • 1 or 2 splashes of lime or lemon juice

Southwest Quinoa Salad

 

Ingredients

  • 1 cup of quinoa (white, red, or mixed)

  • 2 cups of water

  • 1 teaspoon olive oil

  • ½ tsp salt

  • Ground black pepper

Kale and Caramelized Pear Salad

Video also includes: Roasted Sweet Potato Dressing recipe

 

Ingredients

  • 1 bunch fresh kale (picked & washed)

  • 2 pears (cored, cut into eighths, and caramelized)

  • 1 bunch Broccoli (blanched and roasted)

  • 2 Tbsp. Extra Virgin Olive Oil (for roasting/sauteing)

  • ½ cup Dried Cranberries

  • ¼ cup Toasted Pumpkin Seeds/Pepitas

  • Crumbled gorgonzola cheese (optional)

Kale Quinoa Apple Salad Bowl

Video also includes: Balsamic Vinaigrette recipe

 

Ingredients

  • 1 bundle of Dino or Lacinato kale, chopped

  • 1 medium roasted sweet potato peeled, diced

  • 8 sprigs of cilantro, chopped

  • 5 sprigs of parsley, chopped

  • 1/2 red onion, diced

  • 1/2 red, yellow, & green bell peppers, seeded and diced

  • 1 Granny Smith apple, cored and diced

  • 1/2 cup cooked quinoa 

Apple Butternut Squash Soup

 

Ingredients

  • 1 large butternut squash (about 2-2 1⁄2 pounds) peeled, seeded, and chopped

  • 2 carrots peeled and chopped

  • 1 tablespoon olive oil

  • 1 onion chopped

  • 1 large honey crisp or gala apple peeled, cored, and chopped

  • 3 garlic cloves minced

  • 1 tablespoon dried sage 

  • dash of nutmeg

  • 1⁄4 teaspoon cinnamon

  • black pepper to taste

  • salt to taste

  • 6 cups low sodium vegetable broth or water (use leftover water from boiling the squash and carrots), plus more if needed

  • 1/3 cup plant-based unflavored creamer

Petty Vegan Chickpea Burger

 

Ingredients

  • 1 potato

  • 1 can of chickpeas (15 oz)

  • 1 tbsp of onion powder

  • 1 tbsp of garlic powder

  • 1 tbsp Italian herbs seasoning

  • ½ - 1 tsp of cayenne pepper (to taste)

  • 1 - 2 tsp fresh lemon juice (to taste)

  • 1 tsp pink salt

  • ½ avocado

  • Cherry tomatoes

  • Lettuce

  • Vegan mayo

  • BBQ sauce

Dominican Black Bean & Quinoa Burger

Directions also includes: Toppings/Buns/Sauce recipe

 

Ingredients

  • 1 can black beans (15 oz.)

  • 2 cups cooked quinoa (red or black quinoa)

  • 1/2 red onion (diced)

  • 4-5 sprigs cilantro (diced)

  • 1-2 tsp. garlic powder

  • 1-2 tsp. onion powder

  • 1-2 tsp. Adobo (classic Latin seasoning)

  • Salt (to taste)

  • 1 tsp. black pepper (or to taste)

  • 2 Tbs. avocado oil

No-Bake Pecan Pie Bites

 

Description

Bronx Eats and BCHN partnered on a healthy cooking demo as part of a special event that includes our regular BX FIT workout with Marvel Fitness & Conditioning.

  • 0:04 - Introduction

  • 2:58 - 1st Half: Chef Emani Parsons demonstrates how to make a healthy snack, No-Bake Pecan Pie Bites.

  • 27:59 - 2nd Half: Coach N'Namdi Nelson leads a 20-minute virtual workout for anyone at a beginner or intermediate fitness level.

Avocado Toast, 3 Versions

Video also includes: Mediterranean Avocado Toast, Mexican Avocado Toast, Balsamic Tomato Avocado Toast recipe

 

Ingredients

  • 2 slices of bread of choice

  • 1 Avocado (small and ripe)

  • 1 Lemon (one slice or wedge)

  • 1/2 cup Garbanzo beans

  • ½ cup Tofu (extra-firm, cut into small cubes)

  • 2 Tbsp. Apple Cider vinegar

  • 1 tsp. Oregano (dried)

  • ½ Red Onion (cut into small pieces)

  • ½ Cucumber (cut into small cubes)

  • 1 Tbsp. Hemp seed (optional)

  • Salt and ground pepper (to taste)

Black Bean Taco with Mango Avocado Salsa

Directions also includes: Taco Seasoning recipe

 

Ingredients

Tacos

  • 1 tsp olive oil

  • 1 clove garlic, minced

  • 1/2 yellow onion, finely diced

  • 1/2 red onion, sliced

  • 15 oz can black beans, drained and rinsed (or about 1 ½ cups cooked)

  • 6 leaves Boston or green leaf lettuce

  • 6 flour tortillas

Mango Avocado Salsa

  • 1 mango, peeled and diced

  • 1 avocado, peeled and diced

  • 1/2 cucumber, peeled and diced

  • 1/2 jalapeño, seeds removed and minced

  • 1/4 red onion, diced

  • 1 tbsp lime juice

  • 1/3 cup chopped cilantro leaves

  • Salt and pepper to taste

Green Lentil Salad with Tahini Dressing

Bonus Content: Watch Bronx Eats and Chef Louise Noel at The NYC Vegetarian Food Festival [HERE]

 

Ingredients

  • 2 large cucumbers, peeled and diced

  • 1 cup tomatoes, chopped

  • 1 medium red onion, chopped

  • 1/2 bunch of parsley, chopped

  • 1 yellow bell pepper, diced

  • 1 cup green or petite brown lentils (freshly cooked or canned, drain water)

Cauliflower Rice Vegetable Stir Fry

 

Ingredients

  • 1/4 cup olive oil

  • 1 onion, chopped

  • 2 tablespoons fresh thyme or rosemary, chopped

  • 1 head cauliflower, grated

  • 2 medium zucchinis, small dice

  • 1 cup corn kernels fresh or frozen (optional)

  • 1 cup frozen carrot and peas, thawed

  • 1/2 cup bell pepper, small dice

  • 1 teaspoon garlic powder, turmeric powder, onion powder

  • 1/4 cup nutritional yeast

  • 1 tablespoon toasted sesame seeds or sunflower seeds

  • Salt and black pepper to taste

Peanut Summer Rolls

 

Ingredients

  • 1 carrot, thinly sliced

  • 1 red pepper, sliced

  • 1 yellow pepper, sliced

  • 1 orange pepper, sliced

  • 1 English cucumber, thinly sliced

  • 1 cup of red cabbage, chopped

  • 1 green onion, chopped

  • 1 pack of rice paper

  • Nori or seaweed chips (optional)

  • 1 cup uncooked rice or 1 cup of kelp noodles

  • 2 cups water *

  • 1 ½ - 2 tsp. blue spirulina (optional, to color rice blue)

Chickpea Mediterranean Salad

 

Ingredients

Salad

  • 2 cans chickpeas (15 oz)

  • 1 medium red onion (chopped)

  • 1 can Kalamata olives (chopped)

  • Grape tomatoes (1 pint) (chopped)

  • 1 large cucumber (chopped)

  • 8 oz Feta cheese (crumbled)

Dressing

  • 1/2 garlic bulb

  • 1/2 cup olive oil

  • Juice of 1 lemon

  • Salt to taste

  • Pepper to taste

Southwest Quinoa Salad

 

Ingredients

Quinoa

  • 1 cup of quinoa (white, red, ormixed)

  • 2 cups of water

  • 1 teaspoon olive oil

  • 1/2 tsp salt

  • Ground black pepper

Dressing

  • 3 limes

  • 1 tablespoon honey or agave

  • 2 garlic cloves

  • 1/2 cup olive oil

  • Salt and ground pepper

Easy Black Bean Salad

 

Ingredients

  • 1 1⁄2 cup black beans, cooked and rinsed

  • 1⁄2 cup corn, cooked

  • 1⁄2 red, orange, or yellow bell pepper, finely chopped

  • 1⁄2 cup red onion, finely chopped

  • 1⁄2 cup cilantro, chopped

  • 1 avocado, cubed

  • 1 large lime, juiced

  • 1⁄3 tsp cumin

  • 1⁄2 tsp chili powder (optional)

  • Sea salt & black pepper (to taste)

Kohlrabi & Apple Slaw with Orange & Lime Citrus Dressing

 

Ingredients

  • 2-3 kohlrabi bulbs - cut into matchsticks or grated in a food processor

  • 1 crisp red apple of choice (honeycrisp, pink lady)

  • 1 Granny Smith apple

  • 1/2 cup chopped cilantro (1 bunch)

  • 1/2 red onion, thinly sliced (optional)

  • 1/2 jalapeno minced (optional)

  • 2 tablespoons pumpkin seeds and/or hemp seeds

  • Juice of 1 lemon

  • Orange zest from 1 orange + juice

  • Lime zest from 1 lime + juice

Lentil and Butternut Squash Curry

 

Ingredients

  • 1c soaked and rinsed brown or green lentils (soak overnight in 3 c of water) OR 1-14oz. can of lentils, drained

  • 1 yellow or red onion, chopped

  • 3 cloves of garlic, minced

  • 1 thumb of fresh ginger finely chopped or 1 tsp ginger powder

  • 1 small butternut squash, peeled and cubed

  • 1 tbsp of tomato paste

  • 14 oz. can of diced tomatoes

  • 16 ounces of vegetable stock

  • 1/2 can of coconut milk (~5 oz.)

  • 1 tsp of garam masala