NEW HEINZ BEANZ FILLED HASH BROWNS AT ICELAND | Food review
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Korean Grocery Shopping: noodles, powders, grains, beans, & seaweed
Part THREE in my series showing you how to shop in a Korean grocery store! This time we learn about Korean noodles, powders, grains, beans, and seaweed.
Full series and info is here:
Full series and info is here:
Part One: Rice & Produce:
Part Two: Soy Sauces, Pastes, & Spices:
Part Four: The Frozen Section, Dried Fish, Fermented Seafood, Rice Cakes, Tofu & Korean Kitchenware:
Special thank you to my readers Cora, Lucy, Andrew C, Shawn, and Andrew Lee for filming with me.
The worldwide Korean grocery store directory is on my website here:
Translate the English caption of this video into your own language:
*Ingredients shown in the video*
Thin wheat noodles (Somyeon)
Chewy buckwheat & wheat noodles (Naengmyeon)
Starch noodles (Dangmyeon)
Potato starch (Gamja-jeonbun)
Mung bean jelly starch powder (Cheongpomuk-garu)
Glutinous rice flour (Chapssalgaru)
Barley malt powder (Yeotgireum-garu)
Soybean powder (konggaru)
Canned Mackerel Pike (Kkongchi tongjorim)
Canned Mackerel (Godeungeo-tongjorim)
Canned Whelks (Golbaengi-tongjorim)
Korean curry powder (Ka-re-garu)
Brown sweet rice (Hyeonmi-chapssal)
Barley (Bori)
Black sweet rice (Heukmi chapssal)
Red beans (Pat)
Soybeans (Mejukong)
Dried mung beans (Mareun-nokdu)
Dried, skinned & hulled mung beans (Geopi-nokdu)
Dried seaweed sheets (Gim)
Dried seaweed (Miyeok)
Dried kelp (Dasima)
Fernbrake (Gosari)
Bellflower roots (Doragi)
*Recipes shown in the video*
Noodle soup (Guksu)
Cold noodles in chilled broth (Mul-naengmyeon)
Cold, spicy, chewy noodles (Bibim-naengmyeon)
Sweet potato starch noodles stir fried with vegetables (Japchae)
Hotteok filled with vegetables and noodles (Yachae hotteok)
Crispy and crunchy fried chicken (Dakgangjeong)
Mung bean jelly side dishes (Cheongpomuk-muchim)
Hot pepper paste (Gochujang)
Rice dessert drink (Sikhye)
Rice cake (Injeolmi)
Kimchi stew (Kimchi-jjigae)
Spicy whelks with noodles (Golbaengi muchim)
Korean-style curry rice (Kare-raiseu)
Multigrain rice (Japgokbap)
Red bean porridge (Dongji-patjuk)
Fermented soybean paste (Doenjang)
Mung bean sprouts (Sukju-namul)
Mung bean pancakes (Bindaetteok)
Seaweed rice rolls (Gimbap)
Triangle gimbap (Samgak gimbap)
Rice cake soup (Tteokguk)
Seaweed soup (Miyeokguk)
Bibimbap
Spicy bellflower root side dish (Doragi-muchim)
Beans & Barley
Visit the East Side's Beans and Barley for their unique market, deli, restaurant or all of the above! Video courtesy of Untitled Art Media (available on Vimeo at For more information about Beans and Barley available visit their website at
Plant-based Vegan Pantry Tour | Vitamins, Supplements, Superfoods, Grains, Beans & More!
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We recently shared our vegan fridge tour and after many requests, we're back with our pantry tour. We're going to walk you through our vitamins & supplements, superfoods, nuts, seeds, grains, beans, and other bulk dry goods that we like to have on hand for munching, crunching, snacking, cooking, and baking. Especially during quarantine, these types of foods are perfect for cutting down on trips to the store, because they're shelf stable and non perishable.
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#vegan #plantbased #groceries
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Roasted Cauliflower, Asparagus & Adzuki Beans with Garlic White Bean Dip #plantbasedrecipes
I loved our last roasted garlic & white beans dip bowl so much, and it seems you did too, it got over 1 million views, and it was so nice to see so many of you recreating it ????!
We changed things up with the topping with a delicious lemony and slightly spicy roasted cauliflower, some crunchy adzuki beans (if you can’t find it, black beans are a great substitution), and beautiful tomatoes and asparagus. Then added fresh cucumber, some pumpkin seeds and fresh dill and mint. The combo of texture and flavour is super fresh, and it’s also extremely nourishing. Each bowl contains 31g of protein, 28g of fibre and is also packed with folate, vitamin C, K, magnesium and manganese. And with 12 unique plants before even counting the spices, it’s a true feast for your microbiome!
Note: although just as nourishing, canned beans are wetter than beans cook from dry. If you’re using canned, the ice cubes are most likely not necessary. In both cases, blend first and only add as needed. To reduce bloating, we always recommend soaking the beans for 16 hours if cooking from dry or rinsing well if using canned.
Sprouted Sourdough Ezekiel Bread Recipe- No Flour & No Yeast!
2 ½ cups Wheat Berries
1 cup Barley
5/8 cup Millet
¾ cup Mung Beans & Chickpeas
2/3 cup Green & Black Lentils
½ cup Rye, Spelt, or Buckwheat Berries
1 tablespoon Salt
Immersion blender or food processor
Day 1
Soak the barley and millet together in a large bowl or dutch pan for 8-12 hours. Then rise and drain. Blend grain mixture with about 1 cup of water with a blender until it looks like lumpy grain porridge and has a consistency of thick pancake batter. Cover and set aside
Soak the wheat berries in a separate container in cold water for 8–12 hours. Then rinse and drain the berries. Sprout the grains for 8–12 hours until the sprouts are barely visible.
Soak the mung beans, chickpeas, lentils, and rye, spelt, or buckwheat berries in a separate container in cold water for 8-12 hours. Then rise and drain the mixture. Sprout the mixture for 8-12 hours
Day 2
Add the newly sprouted wheat berries to the barley-millet mixture. Add about 1 1/4 cups of water and blend with a blender. Cover the mixture and set aside
Continue to rise and drain the bean and lentil mixture twice a day.
Day 3
Add the bean and lentil mixture to the fermented grain batter. Add 1 tbsp of salt and about 1 cup of water to mixture and blend with a blender. Pour mixture into two greased bread loaf pans. Let it sit and rise at room temperature for 4-6 hours.
Preheat the oven to 400°F (200°C). Bake the sourdough bread for 1 hour.
Sprouted sourdough bread is moister than homemade sourdough bread with flour.