Cooking Without A Recipe

Описание: I find cooking without a recipe can often lead to some of my best cooking. Click/press on more for the recipes.
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RECIPES IN VIDEO:
Crispy cauliflower tostadas with edamame guac and refried beans
Serves 2
Complete instructions within the ingredients list before starting the method

Edamame Guacamole
Ingredients:
200g frozen edamame/soy beans — ≈ 1⅓ cups
1 frozen cube of spinach — ≈ 1 tbsp
½ red onion, finely chopped — ≈ ⅓ cup
½ a red chili, finely chopped
Small pinch sugar — ⅛ tsp
10g fresh coriander leaves, roughly chopped — ≈ ¼ cup, loosely packed
2 tbsp olive oil
2–3 tbsp water
Juice of 1 lime — ≈ 2 tbs

Method:
Cook the edamame beans for 5-8 minutes or until soft. Add the spinach for the last couple minutes of cooking. Once cooked, drain and put into ice water for a few minutes. Drain and put aside.
In a bowl add the red onion, chili, sugar, half the lime juice and a pinch of salt.
In a blender or food processor add the drained edamame beans and spinach, the coriander, water, the other half of the lime juice and olive oil.
Blend until mostly smooth. Add more water or olive oil if too thick.
Scoop out of the blender into the bowl with the red onion. Taste, season and enjoy!


Refried beans
Ingredients:
1 can black beans (400g / 240g drained) — ≈ 1½ cups drained
½ red onion, finely chopped — ≈ ⅓ cup
1 large garlic clove, finely chopped — ≈ 1 tbsp
½ green chili, finely chopped (optional)
10g coriander stalks, finely chopped — ≈ ¼ cup, loosely packed
½ red pepper, diced small — ≈ ½ cup
1 tsp cumin powder
1 tsp coriander powder
1 tsp dried oregano
1 tsp tomato puree
1 tsp chipotle paste
1 tsp red wine vinegar
50–75ml water — ≈ 3–5 tbsp

Method:
In a medium frying pan heat 1 tbsp olive over a medium heat, once the oil is hot add the ground cumin, ground coriander, coriander stalks, red onion, chili and red pepper. Cook for 3-5 minutes or until the onion is translucent.
Add the garlic, dried oregano, chipotle paste, tomato puree and fry for another 1-2 minutes.
Deglaze the pan with the red wine vinegar.
Add black beans followed by the water. Simmer for 3-5 minutes.
Using a potato masher, crush the beans to your desired consistency.
Season to taste and enjoy.


Crispy cauliflower florets/leaves
Ingredients:
Half a small cauliflower — ≈ 2 cups florets
1 tbsp nutritional yeast
1 tsp cornflour

Method:
If oven cooking, preheat the oven to 220°C (425°F).
Cut the florets from the head of the cauliflower into small bite sized pieces. - Do the same with the cauliflower leaves - slightly larger than the florets.
Move to a medium bowl.
Drizzle over 1 tbsp olive oil and toss to coat. Season with the nutritional yeast, salt, pepper and the corn flour. Toss to coat or mix with your hands.
Cook in the air-fry at 190°C (375°F) for 8-10 minutes, tossing every few minutes until golden and crispy.
Or place onto a lined baking tray and roast for 15-20 minutes turning every 5 minutes.

Toasted Tortillas
Ingredients:
6 small corn tortillas
1 tbsp olive oil

Method:
Brush the tortillas lightly with olive oil and sprinkle over a little salt on both sides.
Air-fry at 190°C (375°F) for 2-3 minutes on each side. Keep a close eye on them as they can burn very quickly.
Alternatively cook in the oven at 200°C (400°F) for 4-5 minutes on each side.

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TIMELINE
0:00 Intro
0:50 Gathering ingredients
1:52 Soy bean "Guacamole"
5:00 Refried beans
7:08 Crispy cauliflower
8:20 Corn tortillas
8:45 Plating up!

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Hi, I’m George! I’ve been a chef for 10 years, and I created Earthy Goodness Kitchen as a hub for connection, creativity, and nourishment through plants. Adopting a plant-based lifestyle can be challenging, but I’m here to support you with easy-to-follow recipes, thoughtful guidance, and a community that celebrates good food.