MUST-TRY 15-minute dinner meals » easy + healthy

today we’re gonna explore its three super easy insanely delicious 15-minute dinner ideas we all know that feeling of coming home after a really long day feeling a little bit tired maybe a bit lazy and we want to make something homemade delicious nutritious but we don’t want it to take so long if that’s the case we’ve got you covered with today’s video and you know the drill the breakdown to each of the recipes can be found on the blog with metric and imperial units of measurements links are in the description box below and I want to take a brief moment to think wix4 partnering with us on today’s video they are the incredible platform that we use to create and to host the pickuplines website but I’ll talk more about them at the end for now let’s dive into those recipes for the first dinner we’ll be making a Thai red curry soup with crispy tofu first up we’ll cut an extra firm block of tofu into small squares into a large non-stick pan on medium heat we’re gonna add a tablespoon of coconut oil or other plant oil and now the tofu blocks as well then let the tofu sit and don’t disturb it when we flip it too soon it usually breaks apart meanwhile we’re gonna mince a small thumb sized piece of ginger as well as three cloves of garlic and we’re gonna add this to a pot on high heat along with a bit of vegetable oil we’re gonna let it cook for a couple minutes adding a splash of water as needed to deglaze the pan and all the while we’re gonna check on the tofu we’re gonna give it a turn periodically so that it cooks evenly on a few of its sides back to the pot we’re gonna add three tablespoons of a Thai red curry paste and cook it for an extra minute stirring and checking on the tofu if needed and we’re then gonna add two vegetable bouillon cubes two and a half cups of boiling water a can of coconut milk two tablespoons of sodium reduced soy sauce and two teaspoons of sambal hot sauce which is optional well then thinly slice a red bell pepper and cut those slices in half and add this to the pot as well then give it a stir partially cover it with a lid and let it sit and simmer for about five minutes by now the tofu should be crispy and done cooking and if it is we’re just going to set it for this recipe I also use these instant whole-grain rice noodles which cooks in only three minutes if you’re using noodles that take a little longer to cook just keep in mind you’re gonna want to add it in a little bit sooner next we’ll cut the ends off of two small heads of bok choy making sure to give it a rinse back to the pot we’re gonna add the noodles I used about 125 grams worth and give it a stir you’re gonna notice the noodles should immediately start to soften then we’re gonna add the bok choy stirring that in as well finally after the three minutes are up we’re gonna add the cooked tofu and that’s it just remove it from the heat grab your garnishes pour yourself some tea and scoop up the slurp worthy soup into some bowls as with most things the toppings are the best part so here we added some fresh basil fresh bean sprouts some sliced scallions as well and you can also serve some fresh sliced chili or lime wedges on the side we’ve got whole grains from the noodles plant-based protein from the tofu and plenty of veg and greens both added into the soup and garnished on top so all of the meals I’m sharing with you in today’s video we try to follow the plate method that way we’re making sure that the meals are nutritionally balanced and adequate we’ve made a video on this topic so if you haven’t seen that yet I’ll link it for you here and in the description box below in case you want to learn more the next dinner that we’re gonna make are these colorful tempeh tacos served with a cashew lime cream the grain or starch in this recipe comes from the flour tortillas or in our case the corn tortillas the plant-based proteins here are from the tempeh and cashews and as always loads of veg first we’ll chop two shallots and mince it three cloves of garlic we’re gonna add this to a nonstick pan on high heat with a bit of vegetable oil and cook it for a couple minutes until it’s lightly golden adding splashes of water as needed to deglaze the pan then we’re gonna crumble a block of tempeh with our hands into the pan and let it cook for about seven minutes stirring until it’s lightly golden and crispy continuing to add splashes of water as needed meanwhile we’re gonna make the cashew cream by adding half a cup of raw cashews to a food processor along with the juice of one lime and 1/3 a cup of boiling water then blend it until it’s creamy adding more water if you like a thinner consistency back to the pan we’re gonna add two teaspoons of onion powder a teaspoon of paprika powder a teaspoon of ground cumin 1/2 a teaspoon of chili powder which is optional and half a teaspoon of dried oregano then saute this for 20 seconds or until the spices are fragrant and then we’re gonna add 1 can of diced tomatoes and two tablespoons of sodium reduced soy sauce cook this for another three minutes or so and now is a good time to also heat up our corn or flour tortillas on a skillet when the tempeh has absorbed most of the moisture we’re gonna remove it from the heat then comes the assembly we’re just gonna scoop some of the tempeh mixture into our warmed tortillas and add the toppings which are always the best part so here we added some ripe avocado diced red onions some chopped cherry tomatoes fresh coriander sliced red chili some fresh lime juice and of course the cashew cream and there you have it it’s a super wholesome delicious vibrantly colored dinner you can also really play around with this one turn it into a taco salad wrap it into a burrito and if tempeh isn’t your thing you can crumble tofu in here instead or substitute it for one and a half cups of cooked lentils the last recipe is perfect as we enter the spring and summer months it’s a refreshing and hearty quick pea basil pesto pasta the grain in this recipe is of course the pasta you can choose for whole grain if you prefer the plant-based proteins come from the peas and the pine nuts and as always veggies and greens in abundance first we’re gonna finely mince four cloves of garlic and add our pasta to salted boiling water and cook it into its all Dante for this recipe we use 250 grams of linguine we’ll then roast half a cup of pine nuts in a pan on high heat for two minutes stirring throughout and then reserve a little bit for garnish and add the rest of it to a food processor to the same pan we’re gonna add a teaspoon of oil and the garlic sauteing this for a couple of minutes and adding a splash of water as needed to deglaze the pan we’re gonna add this to the food processor as well next we’re gonna dice a couple of shallots and here I’m gonna use two large roasted bell peppers that come from the jar that were in water these get diced up as well back to the pan we’re gonna add another teaspoon of oil and the shallots letting it cook for a couple of minutes and while the shallots cook we’re gonna go back to the food processor we’re gonna add a cup and a half of cooked peas the juice from one lemon two tablespoons of olive oil and a heaping cup of fresh basil and some salt and pepper then blend it until it’s as creamy as you can get it back to the shallots they should be starting to caramelize by now so we’re gonna also add those roasted bell peppers and when the pasta is done we’re gonna drain it rinse it and return it to the pot add the shallot mixture on top pour over the pea pesto and give it a mix when you’ve removed it from the heat and you’re ready to serve it that’s when we’re also gonna add a couple of handfuls of arugula and give it a stir then plate it generously top it with some fresh peas and some of those reserved pine nuts if you’d like maybe a bit of freshly cracked black pepper or some freshly squeezed lemon and that’s it this one is delicious both hot and also cold kind of like a pasta salad and leftovers of this tastes incredible so it’s perfect to take for lunch the next day if he didn’t finish it all in one go I recently did an Instagram story question asking what kind of videos you wanted to see more of and this was by far the most requests it’s just some quick easy vegan dinners so I hope this is giving you some more recipes that you can add to your arsenal things that you can try out and again thank you to Wix for partnering with us on today’s video so I created the pickuplines website myself a couple of years ago using Wix the same time I started this YouTube channel but before that I still had the pickuplines blog but it was on another platform and I had to hire a web developer that had to code and create it all for me it was pretty expensive I was a student at the time and to be honest I feel like I didn’t have much control over it even after he created it I wanted to move things around and I couldn’t do it without his help and without having to pay more and then I had a friend of mine tell me about Wix was completely free to try and I would have total creative freedom over my own site I figured there was no harm and giving it a go and you know how that story ends I always recommend it to anybody who’s interested in creating their own professional-looking website or blog and again completely free to try for an unlimited amount of time so if you’re interested in learning more I’ll leave a link for you in the description box below and I think that’s it for today I hope that you enjoyed today’s video if you did it always means a lot when you give it a thumbs up shows a lot of love and support thanks a lot for watching pickuplines signing off and we’ll see you in the next video [Music]

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  1. Hey Sadia, where can I get a white bowl like this one on the video? would appreciate your suggestions, I've been looking for one like this! <3

  2. My GF made the curry soup last night. The most bland meal I have ever eaten in my life. Painfully disgusting, had a hard time finishing it and trashed it down the sink. All the other recipes look unappealing and boring, as well. If you want to eat well you have to spend time cooking your food, no shortcuts and no tofu. More importantly, if you want to learn how to cook, first learn how to eat first.

  3. I'm a vegetarian not vegan though. But I thoroughly enjoy your recipes and hope to try some soon. Great looking videos and content. Great work. Super impressed !!!!!!!

  4. Looks delicious!!! What’s the name brand of your food processor? 😁💕
    *Edit: never mind about the food processor… I found it in your description box! You’re an organized lady! 😄

  5. Absolutely amazing you add the info where the protein, carbs etc come from….Appreciate it so much!!!! I'm trying to learn how to cook balanced meals so this helps tremendously!!!! Please do so in other of your videos 🙂

  6. Just made the Thai Curry for me and my mom (We’re Thai) and it’s amazing! I had to add a little extra curry paste though, both for the color and the kick! Keep up the great work!

  7. I love your receipes. My 14 year old daughter loves your videos.thank u for making healthy eating an interesting affair

  8. LOVE your channel so much, Sadia ♥️ Could you show us how to make some more varieties of creamy vegan pastas? 😍🙏🏼

  9. I don’t mean to sound creeperish, but I just had to tell you that you are sooo pretty! I love your hair! Anywho, these recipes look delicious. I’m totally gonna give them a shot!

  10. I love your recipes and all your decor kitchenware, etc! So beautiful! This might be a funny thing to say and ask, but where did you get your blouse? I love how it looks like stars in the sky!!! 😍😚

  11. I think i did something wrong :/ it tasted a bit bland, turns out i forgot the salt 🤦‍♀️
    Anyway, i added red pepper flakes in the end of the pea pesto: BEAUTIFUL!! thanks!

  12. Hi Sadia! I am wondering if the pine nuts for the pea pasta dish could be replaced with another nut?

  13. These meals look incredible! I love videos like this, and I would absolutely love to see more like this. Thank you!!

  14. I love following your vidéos.. it s so inspiring but my only problem is the fresh products you used sometimes are not available or so expensive…but thanks for the recipes

  15. Hi Sadia! First off thank you so much for your incredible work <3 also wanted to ask: I heard and red that drinking tea during a meal reduces by 70% the absorbtion of iron. What do you recommend? Thanks for your help 🙂

  16. Evenif I can't try these ones… Seeing you cooking is amazing… The colours… The movement of your hands… The grace in all that is like a meditation for me 💘🤘💘

  17. Made the Pea Pesto Pasta last night and it was absolutely delicious! We used Banza pasta and added 4oz of grilled lemon pepper chicken to add even more protein. Also mixed in some sundried tomato slices per the pdf recommendation. It was dynamite 👌🏼👌🏼

  18. My boy friend who is not vegan makes me vegan food once a week. I sent him the basil pasta recipe and omgggggggg it was soo good!!! We both loved it. He made it again the next day. Because there were no left overs. Lol

  19. What is tempah? I would only make the very last recipe any way because I have a food sensitive to soy. I would use chicken instead of tofu or beans if I want it vegan

  20. Thanks so much, I will definitely make these. All look yummy and although I'm not vegan we eat meat rarely and prefer veggie meals at least 4 times a week. My kids will love the variety… Thanks again xxx

  21. I made the thai noodle soup and OMG it was the most amazing thing I've ever made myself! My boyfriend loved it so much he ate three huge bowls haha. Thanks so much for our new go-to weekly recipe!

  22. Yeah, if i could find half of these ingredients i would eat like this, but only thing i can get is noodles, not even whole grain hahaah

  23. This looks amazing but no way is this 15min and I really don't have any of these ingredients 🙆‍♀️

  24. Instead of adding the specific spices to the tacos, would it work if I used the Mexican spice mix from the Lentil Taco Salad recipe?

  25. First time making taco recipe and it was really good! My mother who isnt even vegan even loved it. Cant wait to try the pasta one.

  26. Can I just say YOU HAVE THE BEST FOOD CHANNEL! your tone of voice pace and clarity is perfect. Thank you!
    Oh and I'm not vegan but the food is everything friendly!

  27. Wow ! Mind blown at how appetizing it is yet super duper healthy ❤️ glad to have subscribed

    Also thank you for the heads up on WIX !

  28. Excited to try the tempeh. Thanks for including pdfs of the recipes on your website, they're so helpful!

  29. Omg is that a lotus root chopstick stand??? SO CUTE! May I ask where you got it? Everything is so drool-worthy.. Yummm!

  30. I've recently started watching your Channel wow, you really are inspiring me in many ways, thank you! Is the table runner in this episode linen? Where could we buy this? Love from your home turf Canada❤

  31. This inspired me to get a Creuset casserole – can i ask what is the size you are using here? is it 22 or 24 cm? Great videos! I just subscribed!

  32. Greetings from Costa Rica. First at all thank you very much for sharing your recipes and knowledge, you are awesome and I am so in love with all your recipes, and I have a question. How do you keep your pans and pots so white and clean? I've try to keep mine that way but they still look like burn or old. It's not like I cook with a lot of oil, and I used all kind of not abrasive method to clean them up, but no luck, please show us how you do it. Thank you.

  33. My family and I made the pea and basil pesto pasta last night together, and it was a hit! Especially delighted that our 7 year old picky eater hummed while she chewed! <3 This recipe is going into rotation! Sadia, thanks for sharing your insights and recipes with us!

  34. Sadia, thank you for this channel. My dinners were often hummus and pita chip or eating out. Watching these videos I’ve found joy in the process of learning to cook and sharing my food with others. I’ve made many of your recipes, which are tasty and I thoroughly enjoy. Tonight was my first time making your crispy tofu curry and my tastebuds exploded-it was SO good. I am truly grateful to you for opening up a fun, whole to world of cooking at 38 years old. Thank you.

  35. Great video! I made the red curry recipe and I liked it a lot, the only comment I have is that the red bell pepper gives a kind of weird taste to it, of course it has to do with personal preferences.

  36. For once i have (almost) all of needed ingredients at home! I love these simple recipes so i don't need many complicated ingredients

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