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Today we're going to be making three different speedy meals that should take about 20 minutes or less to make.

If you're looking to make a quick lunch or dinner, hopefully we've got you covered in today's video.

Just want to give you the heads up that in order for these to be ready in about 20 minutes or less, what we want to do is chop and prepare certain ingredients while other things are cooking away on the stove, but I'm going to walk you through those steps.

So if you follow along, everything should go just great.

So let's dive right in.

For the first recipe we're making a delicious oyster mushroom curry salad sandwich.

So this is a recipe that you can find here in the Netherlands commonly called kipkere but usually it calls for chicken.

Obviously we're not going to use that so we're instead going to use oyster mushrooms but we'll come back to this in a minute.

First we're going to mince a clove of garlic and then we're going to mince half of a shallot but if you don't have a shallot feel free to use whatever small onion you've got on hand.

Then to a medium pan on medium-high heat, we're going to add a little bit of olive oil, along with the garlic and shallot, and we're going to cook this for about two to three minutes.

Then using our hands, we're going to peel about two cups or 150 grams of oyster mushrooms into the pan.

We're using oyster mushrooms here because they're really stringy.

Once they cook up, they actually give a really nice meaty texture to the dish.

So once all the mushrooms have been added into the pan, we're going to add a little sprinkle of salt, and then we can let this cook for about three minutes.

Then to the pan we're going to add half of a teaspoon each of ground cumin and ground coriander, a quarter teaspoon of ground ginger and a bit of freshly cracked black pepper.

And we're going to stir this in and let it cook for another three minutes or so.

By now the liquid from the mushrooms should have evaporated and the mushrooms are going to be lightly golden.

When it is we can remove it from the heat and transfer it to a bowl.

To the mushroom mixture that's in the bowl we're going to add in half of a cup of pineapple chunks that we just got from a jar,

along with two tablespoons of vegan mayo, two tablespoons of an unsweetened plant-based yogurt, one teaspoon of curry powder, and one teaspoon of Dijon mustard.

Then we're going to give it all a stir until everything is well combined.

And all that's left at this point is just to assemble the sandwich so to a slice of toasted bread i'm going to add some lettuce and some

tomato slices and then we can add on top of that the mushroom curry mixture and i'm going to garnish it as well with some sliced

green onions and that's pretty much it it might look like a strange combination of flavors the meaty mushrooms and then the tropical fresh taste of pineapple together with spices like cumin and curry but everything works so incredibly well together.

It's also a really easy recipe if you ever wanted to batch make it and then store it in the fridge because then if you're in the need of a quick lunch all you've got to do is just add it to some toasted bread and lunch is ready.

For the next recipe we're going to be making these za'atar spiced veggie wraps with a mint and garlic yogurt sauce.

First up we're going to chop one medium zucchini into to little small one centimeter cubes and we're gonna do the exact same thing with one medium eggplant.

And then to a large pan on high heat, we're gonna add in about a tablespoon of olive oil and when it's hot, we can add in a teaspoon of whole cumin seeds.

We're gonna stir this and let it toast for about 30 seconds before we add in the zucchini and eggplant along with half of a teaspoon of salt.

Try to not skip adding the salt at this stage because it really helps to draw the water out of the veggies and that makes it cook faster.

So we're gonna let this cook for about three to four minutes stirring occasionally just to prevent it from burning.

And while this cooks, we're going to chop up one green bell pepper, also into small little one centimeter pieces.

And we're also going to drain and rinse a can of cooked brown lentils.

Now when you're ready, you can add the green bell pepper to the pan along with the brown lentils.

And I'm also going to add in one and a half tablespoons of za'atar spice mix.

Then we're going to stir this all together.

We can drop the heat to medium, and then we're going to cover it with a lid.

So Zatar, I'm surprised this is the first time I'm sharing this in a recipe video because I use this at home all the time.

It's a classic Middle Eastern spice mix.

You might be able to find it at your local grocery store, but in case they don't have it, you can always make it yourself at home and we have a recipe for this on the vlog.

So I'll leave a link for you in the description box below.

So while the veggies are cooking away, we're going to whip together a super speedy mint and garlic yogurt sauce.

So to a medium bowl, we're going to add in one cup of an unsweetened plant-based yogurt along with two cloves of crushed garlic,

one tablespoon of fresh lemon juice, two tablespoons of thinly sliced fresh mint leaves along with a quarter teaspoon of salt.

And we can stir it all up and then we're gonna set it aside for now.

For this recipe I'm using some pita bread which I'm actually gonna warm up on the stove.

First I I usually like to brush a little bit of water on both sides of the pita and then add it to a skillet that's been preheated on medium-high.

And then I let it just sit and toast for a few seconds before I give it a flip and then let it toast on the other side.

Now, when ready, we can assemble our pitas.

First, we can start by lathering on a generous few spoonfuls of the mint garlic yogurt sauce.

Follow that with some lettuce if you've got it.

And then we can add on top the sauteed and spiced veggie mixture.

Follow that with some diced tomatoes, but if you've got pomegranate seeds at home, this works incredibly well with the dish So feel free to add that in there.

And then finally we can drizzle over top a generous amount of tahini If you've got some fresh mint leaves, garnish it with that too.

And there you have it.

It's a warm saucy flavor-packed wrap that's super wholesome.

I feel like it's just really fresh and filling and it works perfectly for either lunch or dinner.

Now for the final recipe we're going to be making a speedy one pot tomato and chickpea stew.

We're gonna begin by finely chopping one large onion.

Mine were actually super small so I'm gonna be using two onions here and then we're going to finely chop one medium carrot as well as one roasted bell pepper that I just get from a jar but you could also use a raw bell pepper here instead.

Then to a large pan on high heat we're gonna add in some vegetable oil along with the onion, carrot and bell pepper and half a teaspoon of salt.

We're then gonna give this all a stir and then let it sit and cook for about five minutes.

So while that's cooking away, we can then thinly slice about four cloves of garlic and I'm gonna mince up one chili pepper as well.

And then we can add this to the pan too, letting it cook for another couple minutes or so before we add in two teaspoons each of ground cumin and smoked paprika powder, but you could also use regular paprika powder, plus a teaspoon of ground coriander.

We're then going to stir the spices in and we're going to let it sit and cook and toast for about a minute before we add in two 400 gram tins of diced tomatoes and about two cups worth of cooked chickpeas,

half of a cup of olives here I'm using green olives but but Kalmato works great here too.

Plus we're going to add in two tablespoons of tahini and two teaspoons of sodium reduced soy sauce.

Then give this all a stir, mixing it until it's nice and creamy.

Then we're going to drop the heat to medium, partially cover it with a lid, and then let this cook for about five minutes so that the flavors all meld and come together.

While that's cooking away, we can finely chop a couple handfuls of spinach.

And when ready, we can add this to the pan along with some freshly cracked black pepper.

and then once the spinach is stirred in it's only going to take a minute or so for it to soften and when it has we can remove the pan from the heat.

All that's left at this point is to garnish the dish and to serve it up generously into some bowls.

I personally highly recommend topping it with some fresh basil leaves if you've got it and some freshly squeezed lemon on top really brings

all the flavors of this dish together but to keep this recipe quick and simple I'm actually just gonna serve it alongside some toasted bread

just to scoop up that chunky stew with but you could also serve it alongside some cooked rice if you'd like hopefully you've got some ideas of new different quick speedy

lunch and dinners that you can try if you're looking for the full breakdown to any of the recipes as always it's on the blog those links are in the description box below and if you did enjoy today's video feel free to give it a thumbs up it always helps to support the channel and you do thanks a lot for watching Pick Up Lime's signing off.

We'll see you in the next video.

Yeah?

Once you cook it, it actually kind of becomes really nice and like a plant-based meaty...

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Vocabulario y notas de pronunciación para esta lección

Esta lección de conversación de nivel B2 se basa en el vídeo “Speedy 20-minute meals » vegan + wholesome”. Las palabras que más se repiten: add, cook, teaspoon, mushroom, recipe. Este vídeo tiene 80 frases y 1803 palabras para practicar shadowing. La parte hablada dura 8:10. El hablante habla rápido, unas 221 palabras por minuto, así que espera sonidos enlazados y reducidos. Solo el 77 % de las palabras está entre las 3.000 más comunes del inglés, por lo que el vocabulario es exigente.

Vocabulario clave de este vídeo

Las 15 palabras más avanzadas del vídeo, con su pronunciación y significado:

Palabra	Pronunciación	Significado
teaspoon sustantivo	/ˈtiˌspun/	cucharilla
stir verbo	/stɝ/	revolver, bullir
pepper sustantivo	/ˈpɛp.ə/	pimentero
tablespoon sustantivo	/ˈteɪbəlˌspun/	cuchara de sopa, cuchara
garlic sustantivo	/ˈɡɑɹlɪk/	ajo
toast sustantivo	/toʊst/	pan tostado, tostada
chop verbo	/t͡ʃɑp/	picar, tajar
yogurt sustantivo	/ˈjɒɡ.ət/	yogur, yogurt
onion sustantivo	/ˈʌn.jən/	cebolla
mint sustantivo	/mɪnt/	menta, hierba buena
slice sustantivo	/slaɪs/	rebanada, lonja
cumin sustantivo	/ˈkumɪn/	comino
veggie sustantivo	/ˈvɛd͡ʒi/	vegetal, verdura
oyster sustantivo	/ˈɔɪ.stɚ/	ostra
speedy adjetivo	/ˈspiː.di/	rápido, pronto

Phrasal verbs que vas a escuchar

Palabra	Pronunciación	Significado
come together verbo	/ˈkʌm tʊˈɡɛðɚ/	juntarse, concitarse
pick up verbo		coger, asir
sign off verbo		firmar, aprobar

Frases que vale la pena repetir

Frases cortas y completas del vídeo que puedes reutilizar en la conversación diaria:

We're using oyster mushrooms here because they're really stringy.
Then we're going to stir this all together.
Follow that with some lettuce if you've got it.
We're gonna begin by finely chopping one large onion.
We'll see you in the next video.

Gramática en este vídeo

Las estructuras que más usa el hablante, con las palabras exactas del vídeo:

Estructura	En el vídeo
Voz pasiva be + participio pasado — importa lo que ocurre, no quién lo hace	have been added · been preheated · is stirred
Present perfect have/has + participio pasado — una acción pasada que sigue importando ahora	have been added · that's been preheated

Pronunciación a tener en cuenta

El hablante usa 80 contracciones y formas reducidas, como we're, gonna, I'm. Dilas en su forma corta, tal como las oyes.

Los sonidos de “th”: thinly /ˈθɪnli/, lather /ˈlæð.ɚ/, thumb /ˈθʌm/
Los sonidos de “sh” y “zh”: mushroom /ˈmʌʃˌɹuːm/, garnish /ˈɡɑːnɪʃ/, shallot /ˈʃælət/, freshly /ˈfɹɛʃli/, crush /kɹʌʃ/
Palabras largas — cuida el acento: coriander /ˈkɔ.ɹiˌæn.dɚ/, evaporate /ɪˈvæp.ə.ɹeɪt/, pomegranate /ˈpɑmɪˌɡɹænɪt/, ingredient /ɪnˈɡɹiːdi.ənt/

Sonidos difíciles para hispanohablantes:

s + consonante al inicio — sin añadir una “e” delante: stir /stɝ/, slice /slaɪs/, speedy /ˈspiː.di/, spice /spaɪs/, spinach /ˈspɪnɪt͡ʃ/
/v/ — no es /b/: los dientes tocan el labio inferior: veggie /ˈvɛd͡ʒi/, flavor /ˈfleɪvə/, olive /ˈɑ.lɪv/, clove /kloʊv/, stove /stoʊv/
/z/ — sonora, no /s/: zucchini /zuːˈkiː.ni/, drizzle /ˈdɹɪzəl/, basil /ˈbæz.əl/, squeeze /skwiːz/

Cómo practicar con este vídeo

Escucha el vídeo entero una vez sin hablar y anota las palabras que no conoces.
Empieza a velocidad 0,75×, haz shadowing frase por frase y vuelve a la velocidad normal cuando te resulte fácil.
Grábate y compara con el original, prestando atención a palabras como teaspoon, stir, pepper.

¿Qué es la Técnica de Shadowing?

Shadowing es una técnica de aprendizaje de idiomas respaldada por la ciencia, desarrollada originalmente para la formación de intérpretes profesionales y popularizada por el políglota Dr. Alexander Arguelles. El método es simple pero poderoso: escuchas audio en inglés nativo y lo repites en voz alta de inmediato, como una sombra que sigue al hablante con solo 1-2 segundos de retraso. A diferencia de la escucha pasiva o los ejercicios de gramática, el shadowing obliga a tu cerebro y músculos de la boca a procesar y reproducir simultáneamente patrones de habla reales. Las investigaciones muestran que mejora significativamente la precisión de la pronunciación, la entonación, el ritmo, el habla conectada, la comprensión auditiva y la fluidez al hablar, convirtiéndola en una de las metodologías más efectivas para la preparación del IELTS Speaking y la comunicación en inglés en el mundo real.

Técnica de shadowing: lee la guía completa paso a paso →

Shadowing Practice: Speedy 20-minute meals » vegan + wholesome - Learn English Speaking with Video

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Vocabulario y notas de pronunciación para esta lección

Vocabulario clave de este vídeo

Phrasal verbs que vas a escuchar

Frases que vale la pena repetir

Gramática en este vídeo

Pronunciación a tener en cuenta

Cómo practicar con este vídeo

¿Qué es la Técnica de Shadowing?