How to make the best vegetarian chili of your life
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MY COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes!
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*90+ delicious vegan recipes made in the Instant Pot*
*With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
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*IN THIS VIDEO*
Dried chilies (highly recommend this brand!):
Spice grinder:
Souper cubes:
Dutch oven:
Cast iron skillet:
Knives: (get $5 off using code nisha)
*MY KITCHEN ESSENTIALS*
Instant Pot 6 quart:
Food Processor:
Vitamix blender:
Vitamix 64-ounce container:
Stainless steel frying pan:
Nonstick frying pan:
Large Cutting Board:
All Other Kitchen Equipment:
Film & Photography Equipment:
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WANT MORE DELICIOUS VEGAN RECIPES & INSPIRATION?
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KEY MOMENTS:
00:00 Introduction
00:29 Most vegetarian chili recipes are bad
00:49 Homemade chili powder is key
02:24 Sautéing the aromatics
03:35 Blooming the spices
03:57 Deglazing the pan
04:36 Adding the remaining ingredients
06:17 Simmering the chili
06:54 Finishing the chili
08:45 Meeting our chili expert
09:46 Chili taste test
Lebanese Monk’s Salad - easy recipe & vegan
Lebanese Monk Salad
(Serves 2-4)
????Music by Nassif Zeytoun - Bi Rabbek????
This beautiful salad was named after the Lebanese Monks in Lebanon & lived a frugal vegan life. It’s yummy, tasty & healthy by adding a punch of meaty, zesty goodness, in a light & refreshing way. It is great as a side dish, part of a mezze or on its own.
To make this vegan salad, ʏᴏᴜ ɴᴇᴇᴅ:
1 large aubergine
Sunflower or light olive oil for brushing
1-2 spring onions, finely chopped
2 salad/plum tomatoes, finely chopped
1 red bell pepper, finely chopped
5-6 radishes, cut into small wedges
1 small bunch parsley (30g), washed & finely chopped
1 fat clove of garlic, crushed
1 tsp salt or to taste
Juice of 1 large fat lemon
3-4 tbsp extra virgin olive oil, to taste
3-4 tbsp pomegranate seeds, to taste
???? Pre-heat oven at gas mark 8 or equivalent.
???? start with the aubergine, cut in half & then make criss-cross scores in the flesh without cutting through to the skin. Place them in a small baking tray & glaze sunflower oil over them. Bake in a pre-heated oven gas 8 for 30 mins until they are toasty brown & flesh is soft.
???? In a large bowl, add chopped onions, tomatoes, red bell pepper, radishes, pomegranate seeds & parsley.
???? check the aubergine if it’s finished cooking - set aside to cool for 5 mins or so.
???? in a small bowl, add crushed garlic, salt, lemon juice & olive oil. Mix this well with fork or whisk. Set aside.
???? when aubergine is cooled, scoop out the contents onto a chopping board & finely chop to a purée. Add to the salad bowl.
???? next pour over dressing & give everything a good stir. Enjoy!!
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Monk Fish Stew Recipe
-Ingredients:
- 1 1/2 LB Mnk Fish Medallion
- All purpose flour
-Salt & Pepper
- 1/2 tsp Cayenne Pepper
- 14oz White Wine
- 14oz Whole Bean Tomato
- 4 TBS Butter
- 4 Tbs Cognac
-4 Tbs Olive Oil
- 2 Tbs Tomato Paste
- 4 Cloves Garlic
- Branch Of Thyme
- 2 Leaves of Bay Leaves
- 2 Tbs Parsley
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Making EGG from MUNG BEAN - Trying to Recreate Just EGG
Ever since I tried Just Egg a little over a year ago I've been trying to figure out how I could make a plant based egg at home! I think I finally got close with this mung bean egg! Just like Just egg my veggie egg is made using mung beans. This is a close version! I am still working on it but I wanted to give YOU the base of this recipe! Should I keep trying? Let me know!
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Music by Joakim Karud
The goal of SauceStache is to continue trying something new, something new to me and something different.
I find inspirations from you the SauceSquad and my constant hunt of social media to see what food is being made around the globe and how can I try to make it. Lets try to make some food and have fun!!
Skinny Monk vs Fat Monk: Medieval Rule Breakers
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LINKS TO INGREDIENTS & EQUIPMENT**
Canon EOS M50 Camera:
Canon EF 50mm Lens:
De Buyer Valrhona Perforated Tart Ring 2.95 inch:
Saffron Threads:
LINKS TO SOURCES**
Gerald of Wales:
The Rule of Saint Benedict:
The Art of Cookery in the Middle Ages by Terence Scully:
**Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you.
Subtitles & Thumbnail: Jose Mendoza
DISH NAME
ORIGINAL 15TH CENTURY RECIPE (From The Harleian Manuscript 279)
Doucetes. Take Cream a gode cupfulle, & put it on a straynoure, thanne take yolkys of Eyroun, and put ther-to, & a lytel mylke; then strayne it throw a straynoure in-to a bolle; then take a Sugre y-now, & put ther-to, or ellys hony forde faute of Sugre, than coloure it with Safroun; than take thin cofyns, & put in the ovynne letre, & lat hem ben hardyd; than take a dyssche y-fastenyd on the pelys ende, & pore thin comade in-to the dyssche, & fro the dyssche in-to the cofyns; & whan tehy don a-ryse wel, teke hem out, ee serue hem forth.
MODERN RECIPE
INGREDIENTS
- 1 1/4 Cup (300ml) Cream
- 7 Egg yolks
- 3/4 Cup (175ml) Milk
- 1/2 Cup (100g) Sugar or honey
- Pinch of Saffron Threads
- Shortcrust Dough
METHOD
1. Line a 9 inch tart tin, or several small tins, with the dough and blind back at 400°F/200°C for 15 minutes or until dried completely. Remove from oven and let cool. Lower oven temperature to 325°F/160°C.
2. Soak saffron threads in cream for 10 minutes.
3. Whisk the egg yolks until they are a pale yellow, then pour the cream into the yolks, straining out the saffron threads. Beat in the milk and slowly incorporate the sugar.
4. Set the cooled tart crust back in the oven then carefully poor the filling into the crust. Bake for 45 minutes (or 25 to 35 minutes for smaller tarts) or until the filling has risen over the top of the crust and just begun to darken. Serve warm.
PHOTO CREDITS
Custard Tart: Shanti, shanti, CC BY 2.0 via Wikimedia Commons
Pasteis De Nata: Jpatokal, CC BY-SA 3.0 via Wikimedia Commons
Evesham Abbey: By Oosoom at English Wikipedia, CC BY-SA 3.0,
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